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Effect of fermented Rosa roxburghii Tratt fruit juice on gut microbiota in a dextran sulfate sodium-induced colitis mouse model

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Food Science and Human Wellness 2024年第4期13卷 2234-2243页

作者： Yunyang Zuo Haoxiang Xu Dandan Feng Yuanyuan Shi Jiuchang Li Maoyang Wei Ling Wang Yulong Zhang Ping Hu school of liquor and Food engineering Guizhou UniversityGuiyang 550025China

This study mainly investigated the regulatory effect of Rosa roxburghii Tratt fruit juice fermented by Lacticaseibacillus paracasei SR10-1(LAB-RRTJ)on modulating gut microbiota in dextran sulfate sodium(DSS)-induced ulcerative colitis in *** to control group,DSS induction decreased body weight of mice,indexes of Shannon,Simpson,Chao1 and Faith_pd,and increased disease activity index(DAI)and levels of interleukin 1β(IL-1β),IL-6,tumor necrosis factorα(TNF-α)and interferon-γ(IFN-γ);And this induction also led to an increase in Proteobacteria,Verrucomicrobia and Actinobacteria at phylum level,harmful bacterial species richness at genus level,and relative richness of ***,Desulfovibrio C21_c20,*** and Akkermansia muciniphila at species level,and a decrease in Firmicutes at phylum level and relative richness of *** in ***-RRTJ increased body weight of mice with DSS induced ulcerative colitis(UC)and indexes of Shannon,Simpson,Chao1 and Faith_pd,reduced DAI and the content of four infl ammatory factors and improved gut microbiota imbalance in DSS induced UC ***,the number of operational taxonomic units(OTUs)increased,α-diversity andβ-diversity were restored and similar to those in mice in the control group after LAB-RRTJ *** with the positive drug treatment group,LAB-RRTJ has a better effect on regulating gut microbiota diversity in colitis *** analysis showed that infl ammatory factors were positively correlated with harmful bacteria and negatively correlated with beneficial bacteria which commonly found in some colitis *** together,our study demonstrated that LAB-RRTJ could alleviate DSS-induced colitis in mice through the modulation of infl ammatory cytokines and gut microbiota composition.

关键词： Rosa roxburghii Tratt Lacticaseibacillus paracasei Ulcerative colitis Fermentation characteristics

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Effects of biochar produced from distiller grains on agronomic performances of sorghum(Sorghum bicolor L.) and greenhouse gas emissions from soil

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Pedosphere 2024年第5期34卷 951-959页

作者： Hongjun YANG Suyi ZHANG Jingyu HU Jianguo HUANG Zonghua AO Xiaoqin WANG Zhe LI Xuepin LIAO College of Resources and Environment Southwest University National engineering Research Center of Solid-State brewing Luzhou Laojiao Co.Ltd. College of Biomass Science and engineering Sichuan University

Aromatic liquor breweries produce massive distiller grains containing a high percentage of rice husks that necessitate harmless treatment and resource utilization. These husk-rich distiller grains can be pyrolyzed in the Ni-based catalyst system at a relatively low temperature（480?C） into combustible gas,which is used in liquor distillation, and biochar（BDG） with high mineral nutrients and good surface properties. A 3-year field experiment（2018–2020） was established to understand the effects of BDG on sorghum agronomic performances and greenhouse gas emissions from the soil. The results showed that BDG had higher mineral nutrient（N, P, K, and S） contents, larger cation exchange capacity, and better surface structure than those prepared using the traditional method at 400 and 600?C. Compared with sole chemical fertilizer（CF）, the combination of CF and BDG（CF+BDG） increased sorghum nutrient（N, P, and K） uptake, yield, fertilizer use efficiency, and economic benefit. Cumulative CO2emission from the soil changed little between with and without BDG,indicating the microbial stability of BDG. The effective adsorption of NH3or NH4+by BDG upon N application may reduce N loss through NH3and N2O emissions and increase the efficiency of fertilizer N use. Cumulative CH4emission ranged from 32.45 to 44.86 g ha-1, which could be overlooked as a greenhouse gas in the sorghum field. Moreover, CF+BDG significantly decreased NH3and N2O emissions for the production of each unit of sorghum grains and the CO2emission from the land for the production of a certain amount of sorghum grains. Therefore, CF+BDG exhibited better agronomic and environmental performances in sorghum cultivation.

关键词： CO2 emission economic benefit environmental performance fertilizer use efficiency N2O emission NH3 emission nutrient uptake yield

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Elucidation of potential relationship between endogenous proteases and key flavor substances in dry-cured pork coppa

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Food Science and Human Wellness 2024年第4期13卷 2152-2160页

作者： Mingming Li Qiujin Zhu Chao Qu Xiaohui Gong Yunhan Zhang Xin Zhang Shouwei Wang China Meat Research Center Beijing 100068China Guizhou Provincial Key Laboratory of Agricultural and Animal Products Storage and Processing School of Liquor&Food EngineeringGuizhou UniversityGuiyang 550025China Beijing Academy of Food Sciences Beijing 100068China

Dry-cured meat products are considerably popular around the world due to unique *** is one of the enzymatic reactions from which flavor substances are derived,which is affected by endogenous *** purpose aimed to reveal the potential relationship between endogenous proteases and key flavor substances in dry-cured pork coppa in this *** dynamic changes of endogenous proteases activity,free amino acids,and volatiles during dry-cured pork coppa processing were *** results showed that 5 kinds of free amino acids,Glu,Lys,Val,Ala,and Leu,were identified as significant contributors to ***,key volatiles,such as hexanal,nonanal,octanal,benzaldehyde,3-methyl butanoic acid,2-methyl propanoic acid,and ethyl octanoate,greatly contributed to the flavor characteristics of dry-cured pork *** partial correlation analysis was performed to better elucidate the relationship among *** results revealed that close relationship between endogenous proteases and key *** not only significantly affected the accumulation of key active-amino acids,but also affected the accumulation of ethyl octanoate,2,3-pentanedione,and 2,3-octanedione by regulating the accumulation of octanoic acid and *** addition,cathepsin B and D,DPP II,DPP IV and RAP notably affected accumulation of hexanal.

关键词： Dry-cured pork coppa Endogenous proteases Proteolysis Key taste-active amino acids Volatile compounds

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The microbial community and flavour substances of off-flavoured rice sour soup during storage

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Food Science and Human Wellness 2024年

作者： Xiuli Li Na Liu Likang Qin Ting Zhu Ruyue Xiao Song Miao school of liquor and Food engineering， Guizhou University Majiang Mingyang Foods Co. Teagasc Food Research Centre， Moorepark， Fermoy， Co.Cork

Fermented sour soup is a unique traditional sour food of the Miao and Dong ethnic groups in China. However， due to the commonly used traditional fermentation， the unstable fluctuation of microbial community often leads to some unpleasant inherent off-flavours in rice sour soup. In this study， the microbial composition and volatile flavour components of off-flavour and normal rice sour soup were examined by high-throughput sequencing (HTS) and headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS). Then， based on Pearson correlation coefficients， the correlations between fungi and bacteria and those between core microorganisms and key volatile flavour components were investigated. The dominant fungal genera included Candida， Dekkera， Pichia， Rhizopus， and Issatchenkia， whereas the dominant bacterial genera included Lactobacillus， Pectinatus， Bifidobacterium， Pseudomonas， and Acetobacter. Compared to normal rice sour soup， off-flavoured rice sour soup contained the significantly increased relative abundance of Candida and the significantly decreased relative abundance of Dkkera. In addition， 80 volatile flavour compounds detected in off-flavoured rice sour soup， mainly including esters， acids， and alcohols， were different from those detected in normal rice sour soup. Especially， some substances were only detected in off-flavoured rice sour soup， such as 1-hexanol (68-207 μg/kg)， butyric acid (20-91 μg/kg) and heptanoic acid (11-44 μg/kg)， which might be the main source of off-flavours. These results provide new ideas and strategies of removing or abating odour from fermented rice sour soup.

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engineering Shewanella-re duce d graphene oxide aerogel biohybrid to efficiently synthesize Au nanoparticles

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Journal of Materials Science & Technology 2024年第1期168卷 50-61页

作者： Baocai Zhang Shulin Shao Huan Yu Qijing Liu Sicheng Shi Qingyuan Wu Zijie Wu Yiyu Feng Yifei Wang Xi Sun Deguang Wu Feng Li Hao Song Frontier Science Center for Synthetic Biology and Key Laboratory of Systems Bioengineering(Ministry of Education) Tianjin UniversityTianjin 300072China Collaborative Innovation Center of Chemical Science and engineering(Tianjin) School of Chemical Engineering and TechnologyTianjin UniversityTianjin 300072China Beijing Advanced Innovation Center for Soft Matter Science and engineering Beijing University of Chemical TechnologyBeijing 100029China school of Materials Science and engineering Tianjin UniversityTianjin 300350China College of Biological engineering Tianjin Agricultural UniversityTianjin 300384China Department of brewing engineering Moutai InstituteLuban AveRenhuai 564507China

Biosynthesizing Au nanoparticles(AuNPs)from gold-bearing scraps provides a sustainable method to meet the urgent demand for ***,it remains challenging to efficiently biosynthesize AuNPs of which the diameter is less than 10 nm from a trace amount of Au^(3+)concentration at the level of tens ***,we constructed an exoelectrogenic cell(eCell)-conductive reduced-graphene-oxide aero-gel(rGA)biohybrid by assembling Shewanella sp.S1(SS1)as living biocatalyst and rGA as conductive ad-sorbent,in which Au^(3+)at trace concentrations would be enriched by the adsorption of rGA and reduced to AuNPs through the extracellular electron transfer(EET)of *** regulate the size of the synthe-sized AuNPs to 10 nm,the strain SS1 was engineered to enhance its EET,resulting in strain RS2(pYYD-P tac-ribADEHC&pHG13-P_(bad)-omcC in SS1).Strain RS2 was further assembled with rGA to construct the RS2-rGA biohybrid,which could synthesize AuNPs with the size of 7.62±2.82 nm from 60 ppm Au^(3+)*** eCell-rGA biohybrid integrated Au^(3+)adsorption and reduction,which enabled AuNPs biosyn-thesis from a trace amount of Au^(3+).Thus,the required Au^(3+)ions concentration was reduced by one or two orders of magnitude compared with conventional methods of AuNPs *** work devel-oped an AuNPs size regulation technology via engineering eCell’s EET with synthetic biology methods,providing a feasible approach to synthesize AuNPs with controllable size from trace level of gold ions.

关键词： Au nanoparticles Exoelectrogenic cell(e-Cell) Shewanella Synthesis biology Extracellular electron transfer Reduced graphene oxide aerogel

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Effect of simulated gastrointestinal digestion on antioxidant,and anti-inflammatory activities of bioactive peptides generated in sausages fermented with Staphylococcus simulans QB7

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Food Science and Human Wellness 2024年第3期13卷 1662-1671页

作者： Hongying Li Hongbing Fan Zihan Wang Qiujin Zhu Jianping Wu Laboratory of Animal Genetics Breeding and Reproduction in the Plateau Mountainous RegionMinistry of EducationCollege of Life SciencesGuizhou UniversityGuiyang 550025China Department of Agricultural Food and Nutritional ScienceUniversity of AlbertaAlberta T6G 2P5Canada Department of Animal and Food Sciences University of KentuckyLexington 40546United States school of liquor and Food engineering Guizhou UniversityGuiyang 550025China

Dry-fermented sausages are a good source of bioactive peptides,whose stability against gastrointestinal(GI)digestion determines their *** study focused on evaluating the effect of peptide extracts from sausages fermented with Staphylococcus simulans QB7 during in vitro simulated GI digestion,including peptide profiles and antioxidant and anti-inflammatory *** present in sausages were degraded during digestion,with molecular weight reduced from>12 kDa to<1.5 ***,the content of amino acids increased from 381.15 to 527.07 mg/g,especially tyrosine being found only after GI *** anti-inflammatory activities were increased after GI digestion,however,the changes in antioxidant activities were the opposite.A total number of 255,252 and 386 peptide sequences were identified in undigested,peptic-digested and GI-digested samples,***,BIOPEP-UWM and admetSAR were used to further predict the functional properties and intestinal absorption of the identified peptide sequences from GI ***,18 peptides were discovered to possess either antioxidant or anti-inflammatory capacities.

关键词： Gastrointestinal digestion Sausages Bioaccessibility Anti-inflammatory activities

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Transcriptome and proteome analysis reveals the characteristics of carbon metabolism in the mycelial development of Gomphus purpuraceus

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Food Science and Human Wellness 2024年

作者： Yangyang Geng Shixin Zhang Yana Liu Likang Qin school of liquor and Food engineering， Guizhou University Guizhou Institute of Walnut Key Laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education)， College of Life Sciences/Institute of Agro-bioengineering， Guizhou University Guizhou Academy of Forestry Guizhou Industrial Technology Research Institute of Rare Edible and Medicinal Fungi co.， Ltd

Gomphus purpuraceus is an ancient wild edible mushroom. However， the niche and lignocellulose degradation system of G. purpuraceus have remained cryptic. In the current study， transcriptome and proteome sequencing of G. purpuraceus in four mediums was performed. A total of 3489 differentially expressed genes (DEGs) and 891 differentially expressed proteins (DEPs) were screened out. For the lignocellulose degradation system， a total of 61 expressed genes were annotated， including 19 genes encoding cellulase， 8 genes encoding hemicellulase， 5 genes encoding pectinase， 22 genes encoding lignin oxidase， and 7 lignin degrading auxiliary enzyme. From two-omics， morphology， and enzyme activities， we speculated that G. purpuraceus might have a limited capacity to degrade polysaccharides (starch and lignocellulose). In addition， trace amount of fumonisins (FB1 and FB2) were found in the G. purpuraceus. These results provided a new perspective for understanding the key pathways and hub genes involved in carbon metabolism of G. purpuraceus development.

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Microbiomics and metabolomics insights into the microbial regulation on the formation of flavor components in the traditional fermentation process of Chinese Hongqu aged vinegar

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Food Science and Human Wellness 2024年第5期13卷 2765-2778页

作者： Shangong Tong Wenlong Li Yuandong Rao Yanqin Xiao Yingyin Yan Weiling Guo Xucong Lü Jinyuan Sun Lianzhong Ai Li Ni Institute of Food Science and Technology College of Biological Science and EngineeringFuzhou UniversityFuzhou 350108China Food Nutrition and Health Research Center School of Advanced ManufacturingFuzhou UniversityJinjiang 362200China school of Food Science and Technology Jiangnan UniversityWuxi 214122China Beijing Laboratory for Food Quality and Safety Beijing Technology and Business UniversityBeijing 100048China school of Health Science and engineering University of Shanghai for Science and TechnologyShanghai 200093China

This study aimed to investigate microbial succession and metabolic dynamics during the traditional fermentation of Hongqu aged vinegar,and explore the core functional microbes closely related to the formation of flavor *** analysis demonstrated that Lactobacillus,Acetobacter,Bacillus,Enterobacter,Lactococcus,Leuconostoc and Weissella were the predominant bacterial genera,while Aspergillus piperis,Aspergillus oryzae,Monascus purpureus,Candida athensensis,***,Penicillium ochrosalmoneum and Simplicillium aogashimaense were the predominant fungal *** analysis revealed that Acetobacter was positively correlated with the production of tetramethylpyrazine,acetoin and acetic acid,Lactococcus showed positive correlation with the production of 2-nonanone,2-heptanone,ethyl caprylate,ethyl caprate,1-hexanol,1-octanol and 1-octen-3-ol,*** and *** were positively associated with the production of diethyl malonate,2,3-butanediyl diacetate,acetoin,benzaldehyde and ***,non-volatile metabolites were also detected through ultra-performance liquid chromatography-quadrupole time-of-flight mass spectrometry.A variety of amino acids and functional dipeptides were identified during the traditional brewing of Hongqu aged *** analysis revealed that Lactobacillus was significantly associated with DL-lactate,indolelactic acid,D-(+)-3-phenyllactic acid,pimelic acid,pregabalin and 3-aminobutanoic *** study is useful for understanding flavor formation mechanism and developing effective strategies for the suitable strains selection to improve the flavor quality of Hongqu aged vinegar.

关键词： Hongqu aged vinegar Traditional fermentation Microbial dynamics Flavor components Bidirectional orthogonal partial least squares

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A novel method for the green utilization of waste fried oil

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Particuology 2024年第1期84卷 1-11页

作者： Gan Cheng Mengni Zhang Yang Lu Yanhui Zhang Bin Lin Ee Von Lau College of Chemistry and Chemical engineering Henan Polytechnic UniversityJiaozuo454003China Henan Key Laboratory for Green and Efficient Mining&Comprehensive Utilization of Mineral Resources Henan Polytechnic UniversityJiaozuo454003China Collaborative Innovation Center of Coal Work Safety and Clean High Efficiency Utilization Henan Polytechnic UniversityJiaozuo454003China school of engineering Monash University MalaysiaSubang JayaSelangor47500Malaysia

Waste fried oil was studied to prepare three different types of detergent such as soap,liquid soap and soap powder via saponification *** preparation conditions of soap base were optimized by orthogonal *** specific preparation processes included waste fried oil treatment,orange peel extract preparation,saponification,demoulding and *** showed that the optimal con-ditions for saponification were as follows:ratio of pure waste fried oil to coconut oil=6∶4,alkali liquor(NaOH)mass fraction 30%,saponification temperature 70℃,orange peel extract concentration 15%.The mature soap was then used to make liquid soap and soap powder by surfactant(sodium dodecylbenzene sulfonate,coconut diethanol amide)addition,followed by *** prepared detergent conforms to the production standard of strong decontamination ability,possesses stable performance,is gentle to skin and non-toxic.

关键词： Waste fried oil Detergent Saponification Decolorization

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Effect of electrical stimulation on red meat Neu5Gc content reduction: a combined experimental and DFT study

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Food Science and Human Wellness 2022年第4期11卷 982-991页

作者： Aqi Xu Rui Chang Qiujin Zhu school of liquor and Food engineering Guizhou UniversityKey Laboratory of Agricultural and Animal Products Store and Processing of Guizhou ProvinceGuiyang 550025China

The hazardous substance Neu5Gc(N-glycolylneuraminic acid), which is rich in red meat, is related to chronic inflammation but is hard to eliminate. Here, electrical stimulation, as a food-friendly nonthermal processing technology, was applied to red meat samples to reduce the Neu5Gc content. To explore the Neu5Gc structure changes during this process, electronic structure parameters were evaluated, and AIM( atom in molecules) theory and DFT(density function theory) calculations were further used. The results showed that the content of Nue5Gc in red meat can be reduced by(74.24 ± 0.69)% at 120 V for 50 s, with little impact on the meat texture and color. Theoretical calculations indicated that the Neu5Gc molecule becomes very unstable under electrical stimulation by increasing the O-H bond length, reactive activity, strength of intermolecular dipole forces and total energy through reducing the values of bond dissociation energy and strength of intramolecular hydrogen bonds. Overall, this research provides an economical method to effectively control red meat safety.

关键词： Electrical stimulation Neu5Gc Inflammation Electronic structure Density function theory

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