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Variation of microbiological and small molecule metabolite profiles of Nuodeng ham during ripening by high-throughput sequencing and GC-TOF-MS

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food Science and Human Wellness 2024年第4期13卷 2187-2196页

作者： Cong Li Yingling Zou Guozhou Liao Zijiang Yang Dahai Gu Yuehong Pu Changrong Ge Guiying Wang Livestock product Processing and Engineering technology Research Center of Yunnan Province Yunnan Agricultural UniversityKunming 650201China College of food Science and technology Yunnan Agricultural UniversityKunming 650201China

The internal microbial diversity and small molecular metabolites of Nuodeng ham in different processing years(the first,second and third year sample)were analyzed by high-throughput sequencing technology and gas chromatography-time of flight mass spectrography(GC-TOF-MS)to study the effects of microorganisms and small molecular metabolites on the quality of ham in different processing *** results showed that the dominant bacteria phyla of Nuodeng ham in different processing years were Proteobacteria and Firmicutes,the dominant fungi phyla were Ascomycota and Basidiomycota,while Staphylococcus and Aspergillus were the dominant bacteria and fungi of Nuodeng ham,***,252 kinds of small molecular metabolites were identified from Nuodeng ham in different processing years,and 12 different metabolites were screened through multivariate statistical *** metabolic pathway analysis showed that 23 metabolic pathways were related to ham fermentation,of which 8 metabolic pathways had significant effects on ham fermentation(Impact>0.01,P<0.05).The content of L-proline,phenyllactic acid,L-lysine,carnosine,taurine,D-proline,betaine and creatine were significantly positively correlated with the relative abundance of Staphylococcus and Serratia,but negatively correlated with the relative abundance of Halomonas,Aspergillus and Yamadazyma.

关键词： Nuodeng ham Microbial diversity Small molecule metabolites High-throughput sequencing Gas chromatography-time of flight mass spectrography

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Technological advancements in millet dehulling and polishing process: An insight into pretreatment methods, machineries and impact on nutritional quality

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Grain & Oil Science and technology 2024年第3期7卷 186-195页

作者： Shagolshem Mukta Singh Jayasree Joshi T P.Srinivasa Rao agricultural and food Engineering department Indian Institute of Technology Kharagpur

Millets are widely recognized for their nutritional significance; however, the methods employed for their processing are currently lacking. This article primarily focuses on the advanced technologies and progressions in millet dehulling and polishing. These technologies operate based on the fundamental principles of compression-shearing, abrasion-friction, and centrifugal-impact forces. Processing of millets can be challenging because of the physical characteristics and tight attachment of hull and bran to the endosperm. However, several dehullers have been designed to solve this problem for different kinds of millets. In addition, the nutritional and anti-nutritional characteristics undergo alterations due to both dehulling and polishing processes. These alterations are thoroughly examined and discussed in this article. Specifically, anti-nutrients such as tannins and phytate are predominantly found in the outer pericarp of the grain and experience a reduction after undergoing dehulling and polishing. The nutritional properties are also subjected to a reduction; however, this reduction can be mitigated by subjecting the grains to certain pretreatments before dehulling and polishing. These treatments serve to enhance dehulling efficiency and nutrient digestibility while simultaneously reducing the presence of anti-nutrients. Novel thermal and non-thermal methodologies such as microwave, hydrothermal, high-pressure processing, and ohmic heating can be employed for processing millets, thereby diminishing the loss of nutrients. Additional research can be carried out to investigate their impact on the dehulling and polishing of millets.

关键词： Dehulling Millets Novel thermal and non-thermal techniques Polishing Pretreatment

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Dynamic changes in physicochemical property,biogenic amines content and microbial diversity during the fermentation of Sanchuan ham

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food Science and Human Wellness 2024年第1期13卷 506-516页

作者： Zhongai Chen Hong Chen Huan Du Cong Chen Kaixiang Lu Qiaoli Xue Yongjin Hu College of food Science and technology Yunnan Agricultural UniversityKunming 650000China Institute of food Processing Guizhou Academy of Agricultural SciencesGuiyang 550006China Editorial department of Journal of Yunnan agricultural University Yunnan Agricultural UniversityKunming 650000China

Sanchuan ham is appreciated in Yunnan Province,China,for its characteristic flavor and taste,while the microbial community structure and biogenic amines content remain unclear during fermentation *** this study,we explored the physicochemical property,biogenic amines concentration and microbial diversity of external and internal Sanchuan ham by high-throughput sequencing during the processing of Sanchuan *** showed that the nitrite remained at a stable level of 0.15 mg/kg which was significantly lower than the national health standard safety level of 20 mg/*** addition,compared with fresh hams,the content of total free amino acids in ripe Sanchuan ham has grown 14 folds;sour and bitter were the main tastes of Sanchuan ***,the concentration of cadaverine was the highest of all biogenic amines during the entire fermentation *** the bacterial phyla level,Firmicutes and Actinobacteria were the two main phyla,while at the genus level,Staphylococcus was a significant strain throughout the whole ***,the dry stage has a great impact on the succession change of microbial community ***,the change trends and composition of bacteria in the interior have slight discrepancies with those of the exterior of Sanchuan ham.

关键词： Sanchuan ham Nitrite cont ent Free amino acids Cadaverine Staphylococcus

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Changes in physicochemical characteristics of wheat flour and quality of fresh wet noodles induced by microwave treatment

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Grain & Oil Science and technology 2024年第3期7卷 177-185页

作者： Jian Zhang Xuejie Li Xiujuan Ren Yanxia An Xiaoyan Song Yang Zhao Yaqing Wen Weifeng Zhang College of food Science and technology Henan Agricultural University School of food Science and Engineering Zhengzhou University of Science and Technology

Fresh wet noodles(FWN) are popular staple foods due to its unique chewy texture and favorable taste. However,the development of FWN is limited by its short shelf life and high browning rate. It has been found that the quantity of original microorganisms in wheat flour produced by traditional method is relatively high, which is detrimental to the processing quality and storage stability of FWN. Consequently, it becomes imperative to decrease microorganisms in wheat flour. Microwave treatment has been regarded as a promising method in the food industry due to its potential in inhibiting microbial growth and inactivating enzymes without causing adverse effect on the food quality. This study aims to investigate the effects of microwave treatment of wheat kernels under different powers(1, 2, 3, 4, 5 kW) on the physicochemical properties of wheat flour and the quality of FWN. The results revealed that microwave treatment had a significant effect on microbial inhibition and enzyme inactivation, wherein the total plate count(TPC) and yeast and mold counts(YMC) decreased by 0.87 lg(CFU/g) and 1.13 lg(CFU/g) respectively, and PPO activity decreased from 11.40 U to 6.31 U. The dough quality properties, such as stability, extensibility, and starch viscosity, improved significantly under different microwave conditions. Confocal laser scanning microscopy(CLSM) images indicated that starch and proteins aggregated gradually in treated flour, altering rheological properties of dough. From the results of scanning electron microscopy(SEM), microwave treatment led to the appearance of disrupted structure in the gluten proteins, but the secondary structure of proteins altered slightly. Rheological properties of dough confirmed that the microwave treatment greatly affected processing characteristics of wheat flour products, with significant advantageous consequences on product quality, especially for textural properties of FWN. Furthermore, FWN darkening could be inhibited noticeably aft

关键词： Microwave treatment Sterilization Confocal laser scanning microscopy Rheological properties Protein structures

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Hydrothermal treatment of pearl millet grains:Effects on nutritional composition,antinutrients and flour properties

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Grain & Oil Science and technology 2024年第2期7卷 87-95页

作者： P.Prashanth T.Jayasree Joshi Shagolshem Mukta Singh P.Srinivasa Rao agricultural and food Engineering department Indian Institute of Technology KharagpurKharagpurWest Bengal 721302India

Pearl millet(Pennisetum glaucum)is one of the major millets with high nutritional *** crop exhibits exceptional resilience to drought and high ***,the processing of pearl millet poses a significant challenge due to its high lipid content,enzyme activity,and presence of ***,it becomes imperative to enhance the quality and prolong the shelf life of pearl millet flour by employing suitable *** treatment in the food industry has long been seen as promising due to its potential to reduce microbial load,inactivate enzymes,and improve nutrient *** study aims to investigate the effects of hydrothermal treatment on the quality characteristics of pearl *** independent variables of the study were soaking temperature(35,45,55℃),soaking time(2,3,4 h),and steaming time(5,10,15 min).Treatment conditions had a statistically significant effect on nutrient *** antinutrients like tannins and phytates were reduced by 0.99% to 5.94% and 0.36% to 6.00%,respectively,after the *** activity decreased significantly up to 10% with the treatment *** findings of this study could potentially encourage the use of pearl millet flour in the production of various food items and promote the application of hydrothermal treatment in the field of food processing.

关键词： Pearl millet Hydrothermal treatment Nutritional properties Antinutrients

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Bioactive chemical constituents from the marine-derived fungus Cladosporium ***-5

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Journal of Oceanology and Limnology 2024年第3期42卷 905-914页

作者： Luting DAI Qingyi XIE Jiaocen GUO Qingyun MA Li YANG Jingzhe YUAN Haofu DAI Zhifang YU Youxing ZHAO College of food Science and technology Nanjing Agricultural UniversityNanjing 210095China Key Laboratory of Research and Development of Natural product from Li Folk Medicine of Hainan Province Institute of Tropical Bioscience and BiotechnologyChinese Academy of Tropical Agricultural Sciences&Hainan Academy of Tropical Agricultural ResourceHaikou 571101China

A new isochromanone,cladosporinisochromanone(1),accompanied by 15 known compounds(2–16)were obtained from secondary metabolites produced by marine-derived fungus Cladosporium *** and HRESIMS spectra elucidation determined the planar structure of *** electronic circular dichroism(ECD)experiment assigned the absolute configuration of *** 1,2,4–6,and 10 displayed different degrees of neuroprotective activities on human neuroblastoma cells *** compounds(1,3–5,and 13)emerged resistance to protein tyrosine phosphatase 1B(PTP1B),further kinetic analysis and molecular docking study indicated that the most potent compound 13(IC50value of 10.74±0.61μmol/L)was found as a noncompetitive inhibitor for *** plasmon resonance(SPR)and molecular docking studies also demonstrated the interaction between compound 12 and Niemann-Pick C1 Like 1(NPC1L1),which has been identified as significant therapeutic target for *** addition,compounds 3,6,and 14 showed attractive inhibitory activity against the phytopathogenic fungi:Colletotrichum ***,library of Cladosporium metabolites is enriched and new active uses of known compounds are explored.

关键词： Cladosporium sp. marine-derived fungus neuroprotective effects protein tyrosine phosphatase 1B(PTP1B) Niemann-Pick C1 Like 1(NPC1L1) antifungal activity

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Insight into effects of egg- and soybean-derived phosphatidylcholine on non-alcoholic steatosis in mice and HepG2 cells by lipidomics

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food Science and Human Wellness 2024年

作者： Zhihui Yu Chunyou Liu Yating Gao Haoran Guo Huiling Duan Lixin Zhang Yisheng Chen College of food Science and Engineering， Shanxi agricultural University Institute of food Nutrition and Safety， Shanxi agricultural University department of food Science and technology， Guangxi University of Science and technology

Dietary phosphatidylcholine (PC) is an ideal source of bioactive lipids showing efficacy to alleviate non-alcoholic fatty liver disease (NAFLD). In this study， the lipidomic profiles of nonalcoholic steatosis in mice and HepG2 cells treated with PC isolated from eggs (EPC) and soybean (SPC) were evaluated. EPC and SPC could significantly ameliorate fatty liver disease by down-regulating triglyceride (TG) and diglyceride (DG) levels. Remarkably， EPC exhibited better performance in regulating the hepatic lipid profile leading to decreased PC and TG， ceramides， phosphatidylethanolamine and phosphatidylserine levels. A total of 117 and 20 lipid biomarkers in liver and HepG2 cells involved in glycerophospholipid metabolism were screened out， respectively. The regulatory mechanism of EPC may be attributed to a decrease in the expression of ACACA and SREBP-1c. EPC， via suppressing lipogenic gene expression， which was superior to that of SPC in alleviating nonalcoholic steatosis. Overall， EPC and SPC attenuated HFD-induced NAFLD by improving the hepatic lipid profile. The more significant effect observed with EPC may be attributed to its modulation of glycerophospholipid metabolism.

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Desiccation and osmotic resistance mechanism of Cronobacter spp. isolated from powdered infant formula

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food Science and Human Wellness 2024年

作者： Shiqian Fu Danliangmin Song Xue Qin Lihan Wang Qianyu Zhao Chaoxin Man Xinyan Yang Yujun Jiang Key Laboratory of Animal Protein food Deep Processing technology of Zhejiang Province， Zhejiang-Malaysia Joint Research Laboratory for agricultural product Processing and Nutrition， College of food and Pharmaceutical Sciences， Ningbo University Key Laboratory of Dairy Science， Ministry of Education， department of food Science， Northeast agricultural University

Cronobacter spp. has strong resistance to desiccation and high permeability in Enterobacteriaceae， and powdered infant formula (PIF) is one of the main contamination routes. In recent years， the contamination of Cronobacter spp. in PIF incidents occur from time to time， causing infant serious diseases or death. In this investigation， matrix-assisted laser desorption/ionization time of flight mass spectrometry was used to identify the phenotypes of 35 Cronobacter strains isolated from PIF and its processing environment. Subsequently， the isolates were evaluated for drying and osmotic pressure tolerance. The results showed that the deactivation rate of the strains ranged from 9.01% to 77.57%， and the highest osmotic pressure condition the strains could tolerate was 6% NaCl. In addition， there was a positive correlation between biofilm formation ability and desiccation resistance. Combined with transcriptomics， Cronobacter spp. can activate biofilm synthesis， produce more trehalose， accumulate betaine and electrolytes to stabilize intracellular structure under the two treatment conditions. 31 and 43 genes were found related to desiccation and permeability resistance， respectively. And some genes (cysM， thuF， ycjO， et al) were found to be associated with two tolerances for the first time.

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Utilization of pH-driven methods to fortify nanoemulsions with multiple polyphenols

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food Science and Human Wellness 2024年第4期13卷 1943-1950页

作者： Hualu Zhou Bingjing Zheng David Julian McClements department of food Science and technology College of Agricultural and Environmental SciencesUniversity of GeorgiaGriffinGA 30223USA Biopolymers and Colloids Laboratory Department of Food ScienceUniversity of MassachusettsAmherstMA 01003USA department of food Science&Bioengineering Zhejiang Gongshang UniversityHangzhou 310018China

Simple but effective methods are required to incorporate multiple bioactive polyphenols into delivery systems to increase their dispersibility,stability and *** developed and tested three p Hdriven protocols for creating nanoemulsions loaded with multiple lipophilic *** protocols differed in how the different polyphenols were incorporated into the *** impact of these three methods on the formation,properties,and gastrointestinal fate of nanoemulsions loaded with curcumin,resveratrol,and quercetin was *** three methods produced nanoemulsions with similar initial particle properties:droplet diameters(0.15,0.16,and 0.15μm)and zeta-potentials(–59,–58,and–58 m V),***,the average encapsulation efficiencies(82%,88%,and 61%),gastrointestinal stabilities(83%,97%,and 29%)and bioaccessibilities(77%,90%,and 73%)for curcumin,resveratrol,and quercetin were somewhat *** particular,more quercetin degradation occurred using the approach that held it under alkaline conditions for extended *** general,the p H-driven method provides researchers with a versatile approach of incorporating multiple polyphenols with different characteristics into functional food and beverages using a simple and inexpensive method.

关键词： Polyphenols pH-Driven encapsulation Nanoemulsions Gastrointestinal fate Functional foods

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Distribution of antioxidants and phenolic compounds in flour milling fractions from hard red winter wheat

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Grain & Oil Science and technology 2024年第2期7卷 71-78页

作者： Lauren Renee Brewer Jittawan Kubola Sirithon Siriamornpun Yong-Cheng Shi department of Grain Science and Industry Kansas State UniversityManhattanKS 66506USA department of food Innovation and Processing Faculty of Agricultural TechnologyBuriram Rajabhat UniversityBuriram 31000Thailand Research Unit of Thai food innovation Department of Food Technology and NutritionMahasarakham UniversityMahasarakham 44000Thailand

Mature wheat kernels contain three main parts:endosperm,bran,and *** milling results in multiple streams that are chemically different;however,the distribution of antioxidants and phenolic compounds has not been well documented in terms of conventional milling by-product *** this study,multiple analytical methods were used to investigate antioxidant activity and phenolic compound compositions of hard red winter wheat(whole ground wheat),the parts of a wheat kernel(bran,flour,germ),and wheat by-product streams(mill feed,red dog,shorts)for the first *** each mill stream,phenolic compounds(total,flavonoid,and anthocyanin contents)were determined and antioxidant activities were evaluated with 1,1-diphenyl-2-picrylhydrazyl(DPPH)radical-scavenging activity,ferric reducing/antioxidant power(FRAP),and total antioxidant capacity *** differences(Pproducts from flour milling,and for selecting and using different milling fractions to make foods with improved nutritional properties.

关键词： Wheat Milling streams Antioxidants Phenolic acids Flavonoid Anthocyanin

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