[Objectives] This study was conducted to isolate and screen the bacteria that can convert trans-anethole to anisic acid from star anise and its environmental samples, and identify the bacteria. [Methods] According to ...[Objectives] This study was conducted to isolate and screen the bacteria that can convert trans-anethole to anisic acid from star anise and its environmental samples, and identify the bacteria. [Methods] According to the traditional microbial culture method, with trans-anethole as the sole carbon source, through enrichment culture and separation and purification, preliminary screening by thin layer chromatography and re-screening by high-performance liquid chromatography, strains that degraded trans-anethole to produce anisic acid were obtained, and 16 S rDNA sequencing and phylogenetic tree construction were performed for genetic analysis. [Results] Eleven strains that degraded trans-anethole to produce anisic acid were obtained, among which strain NT2 that produced anisic acid with a relatively high efficiency was initially identified as Pseudomonas sp. The strain’s trans-anethole degradation rate was 45.41%, and the molar production rate and cumulative concentration of anisic acid were 21.80% and 1.96 g/L, respectively. [Conclusions] Strain NT2 has a strong ability to degrade trans-anethole to produce anisic acid, and can enrich strain resources for degradation of trans-anethole to anisic acid through microbial conversion.展开更多
Aniseed distillates, like ouzo in Greece, raki in Turkey, pastis in France, and arak in Syria, are very popular in Mediterranean countries. This flavoured alcoholic beverage is produced by extraction and distillation ...Aniseed distillates, like ouzo in Greece, raki in Turkey, pastis in France, and arak in Syria, are very popular in Mediterranean countries. This flavoured alcoholic beverage is produced by extraction and distillation of fermented grape pomaces with herbal seeds from aromatic plants like Pimpinella anisum L., Foeniculum vulgate, Illicium verum and other plants which are also characterized by the presence of congeners which arise during fermentation process. Trans-anethol and its isomer cis-anethol are the main volatiles and are responsible for aroma properties of these traditional aniseed distillates. The aim of this research work was to find the concentration of special aromatic agent, trans-anethol and cis-anethol and also the major aromatic substances which are responsible for the aromatic quality. The majority of their identified components are isolated by extraction and distillation from different commercial brands and homemade samples. The constituents were identified by GC-MS （gas chromatography-mass spectometry） in this traditional spirit. The major constituents in distilled ouzo extract were also trans-anethol.展开更多
Type 2 diabetes mellitus(T2DM)emerges as a global health crisis and is characterized by hyperglycemia,insulin resistance,and oxidative stress.Conventional treatments for T2DM often have limitations,thus prompting inte...Type 2 diabetes mellitus(T2DM)emerges as a global health crisis and is characterized by hyperglycemia,insulin resistance,and oxidative stress.Conventional treatments for T2DM often have limitations,thus prompting interest in natural alternatives like fennel.This review explores fennel's potential anti-diabetic properties,focusing on its antioxidant and anti-inflammatory effects.Fennel contains various bioactive compounds,including flavonoids,phenolic acids,and volatile oils,known for their antioxidant properties.These compounds can neutralize free radicals and reduce oxidative stress,which plays a crucial role in T2DM.Additionally,fennel's anti-inflammatory effects may help mitigate the chronic inflammation associated with T2DM.Preclinical studies have demonstrated fennel's ability to lower blood glucose levels,improve insulin sensitivity,and reduce oxidative stress in diabetic animals.These findings suggest that fennel may be a promising natural agent for managing T2DM.However,further research is needed to fully understand its mechanisms of action and to evaluate its efficacy and safety in human clinical trials.展开更多
基金Supported by The Basic Ability Improvement Project for Young and Middle-aged Teachers in Guangxi Universities(2017KY0288)。
文摘[Objectives] This study was conducted to isolate and screen the bacteria that can convert trans-anethole to anisic acid from star anise and its environmental samples, and identify the bacteria. [Methods] According to the traditional microbial culture method, with trans-anethole as the sole carbon source, through enrichment culture and separation and purification, preliminary screening by thin layer chromatography and re-screening by high-performance liquid chromatography, strains that degraded trans-anethole to produce anisic acid were obtained, and 16 S rDNA sequencing and phylogenetic tree construction were performed for genetic analysis. [Results] Eleven strains that degraded trans-anethole to produce anisic acid were obtained, among which strain NT2 that produced anisic acid with a relatively high efficiency was initially identified as Pseudomonas sp. The strain’s trans-anethole degradation rate was 45.41%, and the molar production rate and cumulative concentration of anisic acid were 21.80% and 1.96 g/L, respectively. [Conclusions] Strain NT2 has a strong ability to degrade trans-anethole to produce anisic acid, and can enrich strain resources for degradation of trans-anethole to anisic acid through microbial conversion.
文摘Aniseed distillates, like ouzo in Greece, raki in Turkey, pastis in France, and arak in Syria, are very popular in Mediterranean countries. This flavoured alcoholic beverage is produced by extraction and distillation of fermented grape pomaces with herbal seeds from aromatic plants like Pimpinella anisum L., Foeniculum vulgate, Illicium verum and other plants which are also characterized by the presence of congeners which arise during fermentation process. Trans-anethol and its isomer cis-anethol are the main volatiles and are responsible for aroma properties of these traditional aniseed distillates. The aim of this research work was to find the concentration of special aromatic agent, trans-anethol and cis-anethol and also the major aromatic substances which are responsible for the aromatic quality. The majority of their identified components are isolated by extraction and distillation from different commercial brands and homemade samples. The constituents were identified by GC-MS （gas chromatography-mass spectometry） in this traditional spirit. The major constituents in distilled ouzo extract were also trans-anethol.
文摘Type 2 diabetes mellitus(T2DM)emerges as a global health crisis and is characterized by hyperglycemia,insulin resistance,and oxidative stress.Conventional treatments for T2DM often have limitations,thus prompting interest in natural alternatives like fennel.This review explores fennel's potential anti-diabetic properties,focusing on its antioxidant and anti-inflammatory effects.Fennel contains various bioactive compounds,including flavonoids,phenolic acids,and volatile oils,known for their antioxidant properties.These compounds can neutralize free radicals and reduce oxidative stress,which plays a crucial role in T2DM.Additionally,fennel's anti-inflammatory effects may help mitigate the chronic inflammation associated with T2DM.Preclinical studies have demonstrated fennel's ability to lower blood glucose levels,improve insulin sensitivity,and reduce oxidative stress in diabetic animals.These findings suggest that fennel may be a promising natural agent for managing T2DM.However,further research is needed to fully understand its mechanisms of action and to evaluate its efficacy and safety in human clinical trials.
