The farming of Scylla paramamosain with specific flavors has a higher commercial value,and the flavors are related to the integrated farming environment and non-volatile flavor substances,while the survival environmen...The farming of Scylla paramamosain with specific flavors has a higher commercial value,and the flavors are related to the integrated farming environment and non-volatile flavor substances,while the survival environment is one of the important ways to source gut microorganisms in the organism.In this study,the levels of dominant taxa in the gut flora of S.paramamosain from Mong Cai,Vietnam(VN),Taishan City,Guangdong Province(TS)of China,and Ninghai County,Ningbo City(NB)Zhejiang Province of China converged with those of S.paramamosain from Sanmen County,Ningbo City(CK 1,CK 2,and CK 3)at 28 d of domestication.The top 15 genera with the highest abundance of VN,TS,and NB gut flora were the same as CK 1,CK 2,and CK 3,but with different percentages,and gradually converged to CK 1,CK 2,and CK 3,respectively,at 28 d of domestication.Correlation between intestinal flora and non-volatile flavor substances in the hepatopancreas at the percentage level of relative abundance of bacterial genera found that above 28 d of domestication,Muribaculaceae,Psychrilyobacter,Clostridia_vadinBB 60_group,Halarcobacter Carboxylicivirga,Sediminispirochaeta may be the most important genera affecting flavor amino acids of VN.Sediminispirochaeta,Carboxylicivirga,Halarcobacter,Photobacterium,ZOR 0006,Psychrilyobacter,and Pseudomonas may be the most important genera affecting flavor amino acids of NB.Sediminispirochaeta,Carboxylicivirga,Halarcobacter,Photobacterium,ZOR 0006,Vibrio,and Sphingomonas may be the most important genera affecting flavor amino acids of TS.These results show that the intestinal flora structure of crabs from different areas were domesticated in the same area for at least 28 d before they converged to that of the domesticated crab,and the most important genera affecting the flavor amino acids of TS,VN,and NB were also identified.The results of this study provide a reference and basis for the technique of directional cultivation of the flavor quality of the crab.展开更多
Red Sour Soup(RSS),a traditional fermented cuisine,in China,is appreciated by consumers due to its distinctive taste.However,quality changes,microbial community dynamics,and their connections during RSS fermentation a...Red Sour Soup(RSS),a traditional fermented cuisine,in China,is appreciated by consumers due to its distinctive taste.However,quality changes,microbial community dynamics,and their connections during RSS fermentation are poorly understood.This study assessed the modifications and associations between physicochemical parameters,flavor substances,and microbial diversity throughout the process of RSS fermentation.The research findings indicated the detection of 29 key volatile flavor compounds,including ethyl hexanoate,β-damascenone and more.Dominant microorganisms detected in RSS included Lactobacillus,Cladosporium,and Geotrichum.Pearson correlation analysis revealed that bacteria such as Lactobacillus promoted the generation of β-damascenone,lactic acid,and free amino acids,with other bacteria showing positive correlations with volatile flavor substances.Fungi such as Geotrichum promoted the generation of volatile flavor compounds and malonic acid,while simultaneously consuming free amino acids.This study deepened the understanding of the fermentation process of RSS,and provided valuable insights and references for the production methods and quality control of RSS.展开更多
The prevalence of depression among adolescents has been significantly increasing in recent years.However,current antidepressants for adolescents have limited safety and efficacy.Acupuncture has been shown to be effect...The prevalence of depression among adolescents has been significantly increasing in recent years.However,current antidepressants for adolescents have limited safety and efficacy.Acupuncture has been shown to be effective in treating depression in adults,but there is a lack of high-quality evidence for its effect on the treatment of adolescent depression,and the underlying mechanism is still unclear.Therefore,we designed a randomized controlled trial to explore the effectiveness and the therapeutic mechanisms of acupuncture on adolescent depression.This study will be designed as a multi-center,sham and randomized controlled clinical trial.For this purpose,a total of 96 adolescent depression patients diagnosed with moderate and severe depression will be randomly divided into the manual acupuncture group and the sham one,respectively.The two groups received acupuncture treatment 3 times a week for a total course lasting 4 weeks.All patients will be assessed according to the primary outcomes including Beck Depression Inventory-II(BDI-II),Hamilton Depression Rating Scale(HAMD-24)and Zung self-rating depression scale(SDS)at baseline,week 2,4 and 8.Additionally,the secondary outcomes will be assessed at baseline and week 4,which includes intestinal flora structure,fecal short chain fatty acids(SCFAs)content and serum serotonin(5-HT)level.This study is the first randomized trial of acupuncture treatment of adolescent depression.展开更多
Red Sour Soup(RSS),a traditional Miao delicacy from Guizhou,China,is primarily fermented using tomatoes,red peppers,white wine,glutinous rice flour,and salt.To elucidate the mechanisms underlying flavor formation of R...Red Sour Soup(RSS),a traditional Miao delicacy from Guizhou,China,is primarily fermented using tomatoes,red peppers,white wine,glutinous rice flour,and salt.To elucidate the mechanisms underlying flavor formation of RSS,this study examined four fundamental components of RSS.Findings revealed that ethanol plays a role in inhibiting the proliferation of harmful microorganisms.A total of 42 volatile flavor compounds were identified,including ethyl acetate and phenylethanol.Notably,3-hexenol emerged as the principal aromatic compound from tomato fermentation,while heptanol was the key compound derived from pepper fermentation.Lactobacillus became the predominant microbial community.Lactobacillus,Leuconostoc,and Micrococcus influenced flavor compound production through various metabolic pathways,with Lactobacillus enhancing the formation of ethyl hexanoate and ethyl octanoate,whereas Kocuria appeared to suppress the production of several volatile flavor compounds.This study offers a theoretical framework to advance the production and research of RSS.展开更多
基金Supported by the National Natural Science Foundation of China(No.42276106)the Youth Science and Technology Innovation Leading Talent Project of Ningbo City(No.2023QL038)+4 种基金the Public Welfare Research Project of Ningbo(No.2023S114)the“Three Rural Issues,Nine Parties”Agricultural Science and Technology Collaboration Plan of Zhejiang Province(No.2024SNJF073)the earmarked fund for CARS(No.CARS 48)the Major Scientific and Technological Innovation Project of Wenzhou City(No.ZF2022008)the K.C.Wong Magna Fund in Ningbo University。
文摘The farming of Scylla paramamosain with specific flavors has a higher commercial value,and the flavors are related to the integrated farming environment and non-volatile flavor substances,while the survival environment is one of the important ways to source gut microorganisms in the organism.In this study,the levels of dominant taxa in the gut flora of S.paramamosain from Mong Cai,Vietnam(VN),Taishan City,Guangdong Province(TS)of China,and Ninghai County,Ningbo City(NB)Zhejiang Province of China converged with those of S.paramamosain from Sanmen County,Ningbo City(CK 1,CK 2,and CK 3)at 28 d of domestication.The top 15 genera with the highest abundance of VN,TS,and NB gut flora were the same as CK 1,CK 2,and CK 3,but with different percentages,and gradually converged to CK 1,CK 2,and CK 3,respectively,at 28 d of domestication.Correlation between intestinal flora and non-volatile flavor substances in the hepatopancreas at the percentage level of relative abundance of bacterial genera found that above 28 d of domestication,Muribaculaceae,Psychrilyobacter,Clostridia_vadinBB 60_group,Halarcobacter Carboxylicivirga,Sediminispirochaeta may be the most important genera affecting flavor amino acids of VN.Sediminispirochaeta,Carboxylicivirga,Halarcobacter,Photobacterium,ZOR 0006,Psychrilyobacter,and Pseudomonas may be the most important genera affecting flavor amino acids of NB.Sediminispirochaeta,Carboxylicivirga,Halarcobacter,Photobacterium,ZOR 0006,Vibrio,and Sphingomonas may be the most important genera affecting flavor amino acids of TS.These results show that the intestinal flora structure of crabs from different areas were domesticated in the same area for at least 28 d before they converged to that of the domesticated crab,and the most important genera affecting the flavor amino acids of TS,VN,and NB were also identified.The results of this study provide a reference and basis for the technique of directional cultivation of the flavor quality of the crab.
基金supported by the National Key R&D Program of China,Study on the formation mechanism and regulation technology of Chinese traditional and ethnic food quality,(2021YFD2100100).
文摘Red Sour Soup(RSS),a traditional fermented cuisine,in China,is appreciated by consumers due to its distinctive taste.However,quality changes,microbial community dynamics,and their connections during RSS fermentation are poorly understood.This study assessed the modifications and associations between physicochemical parameters,flavor substances,and microbial diversity throughout the process of RSS fermentation.The research findings indicated the detection of 29 key volatile flavor compounds,including ethyl hexanoate,β-damascenone and more.Dominant microorganisms detected in RSS included Lactobacillus,Cladosporium,and Geotrichum.Pearson correlation analysis revealed that bacteria such as Lactobacillus promoted the generation of β-damascenone,lactic acid,and free amino acids,with other bacteria showing positive correlations with volatile flavor substances.Fungi such as Geotrichum promoted the generation of volatile flavor compounds and malonic acid,while simultaneously consuming free amino acids.This study deepened the understanding of the fermentation process of RSS,and provided valuable insights and references for the production methods and quality control of RSS.
基金Administration of Traditional Chinese Medicine of Zhejiang Province(No.2022ZQ072).
文摘The prevalence of depression among adolescents has been significantly increasing in recent years.However,current antidepressants for adolescents have limited safety and efficacy.Acupuncture has been shown to be effective in treating depression in adults,but there is a lack of high-quality evidence for its effect on the treatment of adolescent depression,and the underlying mechanism is still unclear.Therefore,we designed a randomized controlled trial to explore the effectiveness and the therapeutic mechanisms of acupuncture on adolescent depression.This study will be designed as a multi-center,sham and randomized controlled clinical trial.For this purpose,a total of 96 adolescent depression patients diagnosed with moderate and severe depression will be randomly divided into the manual acupuncture group and the sham one,respectively.The two groups received acupuncture treatment 3 times a week for a total course lasting 4 weeks.All patients will be assessed according to the primary outcomes including Beck Depression Inventory-II(BDI-II),Hamilton Depression Rating Scale(HAMD-24)and Zung self-rating depression scale(SDS)at baseline,week 2,4 and 8.Additionally,the secondary outcomes will be assessed at baseline and week 4,which includes intestinal flora structure,fecal short chain fatty acids(SCFAs)content and serum serotonin(5-HT)level.This study is the first randomized trial of acupuncture treatment of adolescent depression.
基金supported by the National Key R&D Program of China,Study on the formation mechanism and regulation technology of Chinese traditional and ethnic food quality,(2021YFD2100100).
文摘Red Sour Soup(RSS),a traditional Miao delicacy from Guizhou,China,is primarily fermented using tomatoes,red peppers,white wine,glutinous rice flour,and salt.To elucidate the mechanisms underlying flavor formation of RSS,this study examined four fundamental components of RSS.Findings revealed that ethanol plays a role in inhibiting the proliferation of harmful microorganisms.A total of 42 volatile flavor compounds were identified,including ethyl acetate and phenylethanol.Notably,3-hexenol emerged as the principal aromatic compound from tomato fermentation,while heptanol was the key compound derived from pepper fermentation.Lactobacillus became the predominant microbial community.Lactobacillus,Leuconostoc,and Micrococcus influenced flavor compound production through various metabolic pathways,with Lactobacillus enhancing the formation of ethyl hexanoate and ethyl octanoate,whereas Kocuria appeared to suppress the production of several volatile flavor compounds.This study offers a theoretical framework to advance the production and research of RSS.
