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Evaluation and salivary biochemistry associations of sour-salty taste interaction

Journal of Future foods 2024年第4期4卷 376-382页

作者： Hongnan Jiang Ye Chen Jianshe Chen Louise Dye Xinmiao Wang laboratory of food Oral Processing School of Food Science and BiotechnologyZhejiang Gongshang UniversityHangzhou 310018China Zhejiang-UK Joint laboratory of food sensory Science Zhejiang Gongshang UniversityHangzhou 310018China School of food Science and Nutrition University of LeedsLeeds LS29JTUK

Taste interaction is a well-known phenomenon in sensory stodies,but how to quantify the magnitode of the effect of one tastant on other taste attribute(s)is still largely unsolved,let alone further explorations from a salivary biochemistry *** acquiring the individual taste threshold and evaluating the just noticeable difference(JND).this stody firstly established a quantitative method to assess the magnitude of taste interaction in a binary taste mixture by evaluating the concentration difference upon psychologically-comparable *** change of salty taste intensity(CSI)was therefore defined as the subtraction of JND using sour-salty taste stimulant from JND using pure salty taste stimulant,with a dimension of concentration in mmol/*** was then used to demonstrate how citric acid affected salty taste perception in a salty-sour binary taste mixture in 16 young and healthy *** of citric acid used in the binary taste mixtore were 0.***.0.09.0.***.0.24 and 0.40 mmolL,*** results showed that salty taste perception was enhanced(average CSI of 0.93 mmolL)when the citric acid concentration was low(at 0.05 and 0.09 mmolL).but with an increasing concentration of citric acid ranging from 0.14 to 0.40 mmol/L,this effect gradually turned from enhancement to suppression of salty taste perception(correspondingly a continoously decreasing CSI all the way down to an average of-2.94 mumol/L).It was also found that cystatin SN concentration in participants'unstimulated saliva samples was significantly negatively correlated with salty taste threshold(with and without the presence of citric acid),and it was one of the most significant factors affecting CSI,s shown in multiple regression *** anhydrase VI concentration in participants'unstimulated saliva sanples was also found to be significantly negatively correlated with salty taste recognition(with and without presence of citric acid).but it did not pose signific

关键词： Taste interaction evaluation sensory analysis Salty taste perception Salivay biochemical components

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Submerged cultivation of selected macro-fungi to produce mycelia rich inβ-glucans and other bioactive compounds,valorizing side streams of the food industry

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Carbon Resources Conversion 2024年第2期7卷 74-87页

作者： Sotirios Pilafidis Erminta Tsouko Glykeria Sougleri Panagiota Diamantopoulou Konstantinos Gkatzionis Zacharias Ioannou Dimitris Sarris laboratory of Physico-Chemical&Biotechnological Valorization of food By-Products Department of FoodScience&NutritionSchool of the EnvironmentUniversity of the AegeanLeoforos Dimokratias 66Lemnos81400 MyrinaGreece laboratory of Edible Fungi Institute of Technology of Agricultural ProductsHellenic Agricultural Organization-Dimitra1Sof.Venizelou14123 LykovrysiGreece laboratory of Consumer and sensory Perception of food&Drinks Department of Food Science&NutritionSchool of the EnvironmentUniversity of the AegeanMetropolite Ioakeim 2Lemnos81400 MyrinaGreece

This study reports the valorization of four side-streams derived from the food industry as fermentation media to cultivate edible and medicinal macrofungi of the genera Cyclocybe sp.,Ganoderma sp.,Grifola sp.,Hericium sp.,Morchella sp.,Pleurotus sp.,Schizophyllum *** Trametes sp..Initial screening experiments revealed the suitability of brewer’s spent grain extract(BSGE)and diluted wine distillery effluent(WDE)as the sole carbon sources for significant mycelial mass *** fermentations investigated the effect of static and agitated conditions on biomass production,protein content and glucan content of fungal *** higher biomass and concentrations of total glucans,α-glucans andβ-glucans were determined in macrofungi cultivated in BSGE compared to *** BSGE-based cultures of Schizophyllum commune resulted in the maximum biomass synthesis(27.6 g/L),while the highest total glucans of 70.8%w/w with aβ-glucan content of 57.2%w/w were determined for ***,when the culture was also *** protein content of mycelia ranged from 12.3 up to 26.5%w/w in the strains that were ***-FTIR spectra of the mycelia demonstrated the characteristic bands associated with fungal polysaccharides.

关键词： Biomass Polysaccharides Protein Static Agitated FTIR Bioeconomy Sustainability Edible Medicinal Mushroom Fermentation

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preparation of lactic acid bacteria compound starter cultures based on pasting properties and its improvement of glutinous rice flour and dough

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food Science and Human Wellness 2024年第4期13卷 2090-2101页

作者： Dengyu Wang Linlin Liu Bing Wang Wenjian Xie Yanguo Shi Na Zhang Hongchen Fan Key laboratory of food Science and Engineering of Heilongjiang Ordinary Higher Colleges Key Laboratory of Grain Food and Comprehensive Processing of Heilongjiang ProvinceCollege of Food EngineeringHarbin University of CommerceHarbin 150076China

The effects of 5 lactic acid bacteria(LAB)fermentation on the pasting properties of glutinous rice flour were compared,and suitable fermentation strains were selected based on the changes of viscosity,setback value,and breakdown value to prepare LAB compound starter *** results revealed that Latilactobacillus sakei HSD004 and Lacticaseibacillus rhamnosus HSD005 had apparent advantages in increasing the viscosity and reducing the setback and breakdown values of glutinous rice *** particular,the compound starter created using the two abovementioned LAB in the ratio of 3:1 had better performance than that using a single LAB in improving the pasting properties and increasing the water and oil absorption capacity of glutinous rice ***,the gelatinization enthalpy of the fermented samples increased *** frozen glutinous rice dough stored for 28 days,the viscoelasticity of frozen dough prepared by compound starter was better than that of control dough,and the freezable water content was lower than that of control *** results indicate that compound LAB fermentation is a promising technology in the glutinous rice-based food processing industry,which has significance for its application.

关键词： Glutinous rice flour Glutinous rice dough Lactic acid bacteria compound starter cultures Pasting properties Viscoelasticity

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A short review of antibacterial Cu-bearing stainless steel:antibacterial mechanisms,corrosion resistance,and novel preparation techniques

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Journal of Iron and Steel Research International 2024年第1期31卷 24-45页

作者： Shuai Liu Han-jie Guo School of Artificial Intelligence Beijing Technology and Business UniversityBeijing100048China Beijing Key laboratory of Special Melting and preparation of High-End Metal Materials University of Science and Technology BeijingBeijing100083China

Cu-bearing stainless steel is widely used in the fields of food,medical and household sanitary equipment because of its surface finish and corrosion ***,the growth of bacteria on stainless steel leads to the formation of biofilms,which causes ***,the antibacterial property of stainless steel is a worthy research *** of breakthroughs in the field of corrosion resistance and antimicrobial properties are still ***,due to the scarcity of publications on the antibacterial mechanisms and processing methods of antibacterial Cu-bearing stainless steel,we review the current state of relevant research and *** toxicity of Cu,corrosion resistance mechanism of stainless steel,and antibacterial mechanism and preparation method of antibacterial stainless steel are *** addition,alloying,surface modification and other methods are found to have limitations in balancing the toxicity and antibacterial properties of copper and the relationship between the antibacterial properties and corrosion resistance of Cu-bearing stainless steel.A new preparation method of antibacterial stainless steel associated with selective laser melting(SLM)is *** is becoming a powerful additive manufacturing technology that can be used to manufacture customized and complex *** research status of SLM applied in antibacterial stainless steel preparation is ***,the future research direction of Cu-bearing antibacterial stainless steel is discussed.

关键词： Cu-bearing stainless steel Antibacterial Processing Additive manufacturing Corrosion resistance

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Effects of potassium lactate on sensory attributes,bacterial community succession and biogenic amines formation in Rugao ham

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food Science and Human Wellness 2024年第1期13卷 198-210页

作者： Renyong Liao Ying Wang Qiang Xia Changyu Zhou Fang Geng Daodong Pan Jinxuan Cao State Key laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products Key Laboratory of Animal Protein Food Processing Technology of Zhejiang ProvinceNingbo UniversityNingbo 315211China Meat Processing Key laboratory of Sichuan Province School of Food and Biological EngineeringChengdu UniversityChengdu 610106China School of food and Health Beijing Technology and Business UniversityBeijing 100048China

To deepen the understanding in the effect of potassium lactate on the sensory quality and safety of Rugao ham,sensory attributes,physicochemical parameters,total volatile basic nitrogen(TVBN),microorganism community and biogenic amines of Rugao ham manufactured with different potassium lactate levels(0%,0.5%,1%,2%)were investigated;the relationship between microbial community and the formation of TVBN and biogenic amines was further *** the increase of potassium lactate from 0%to 2%,the increased sensory scores and the decreased total aerobic bacterial count and TVBN were observed;the abundance of Staphylococcus increased,while the content of Halomonas *** effect size(LEf Se)and correlations analysis showed that Staphylococcus equorum and Lactobacillus fermentum could be the key species to improve sensory scores and decrease biogenic amines and *** pathway analysis further showed that amino acids metabolism and nitrogen metabolism were mainly involved in decreasing TVBN and biogenic amines in the treatment of 2%potassium lactate.

关键词： Rugao ham Potassium lactate Biogenic amines Microbial community Metabolic pathways

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The quality control and hypoglycemic effect of Cinnamomi Cortex aqueous extract

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Journal of Future foods 2024年第2期4卷 167-172页

作者： Xuting Hao Ziheng Jin Ruiyu Gao Shiming Li Changqin Li Lijun Liu Jinmei Wang National R&D Center for Edible Fungus Processing Technology Henan UniversityKaifeng 475004China Key laboratory of Natural Pigment preparation of Henan Province Luohe 462600China Department of food Science Rutgers University New BrunswickNJ 08901USA Joint International Research laboratory of food&Medicine Resource Function of Henan Province Kaifeng 475004China Huaihe Hospital of Henan University Kaifeng 475000China

Cinnamomi Cortex was a material as medicinal and edible resources and it has been demonstrated that Cinnamomi Cortex aqueous extract(CCAE)possess hypoglycemic effect,but there were no active compounds identified as quality standard of CCAE to be used in the investigate of hypoglycemic ***,in this study,the quality standard and the hypoglycemic effect of CCAE were *** and coumarin as the quality control in CCAE were analyzed by high performance liquid chromatography(HPLC)*** results showed that the average yield of extraction was 10.06%.The concentration of coumarin was linear with peak area ranging from 0.02–1.00μg/mL(r=0.9996,n=6)and that of cinnamaldehyde also demonstrated a good linear relationship with peak area in the range of 1.05–52.50μg/mL(r=0.9997,n=6).The average recovery rate of coumarin and cinnamaldehyde was 99.42%and 100.11%,*** investigation of hypoglycemic effect revealed that CCAE could improve weight loss,lower liver and pancreas indices,improve organ damage caused by diabetes,and lower fasting blood glucose,glycosylated serum protein(GSP)and total cholesterol(TC)*** results showed that CCAE can reduce fasting blood glucose and blood lipid levels in diabetic mice.

关键词： Cinnamomi Cortex Cinnamaldehyde Coumarin Hypoglycemic effect

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Comparative evaluation of commercial Douchi by different molds:biogenic amines,non-volatile and volatile compounds

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food Science and Human Wellness 2024年第1期13卷 434-443页

作者： Aijun Li Gang Yang Zhirong Wang Shenglan Liao Muying Du Jun Song Jianquan Kan College of food Science Southwest UniversityChongqing 400715China Chinese-Hungarian Cooperative Research Centre for food Science Chongqing 400715China laboratory of Quality&Safety Risk Assessment for Agri-products on Storage and Preservation(Chongqing) Ministry of Agriculture and Rural Affairs of the People's Republic of ChinaChongqing 400715China Chongqing Key laboratory of Speciality food Co-Built by Sichuan and Chongqing Chongqing 400715China Shu Xiang Douchi food Research Institute Limited Company Chongqing 402160China

To provide new insights into the development and utilization of Douchi artificial starters,three common strains(Aspergillus oryzae,Mucor racemosus,and Rhizopus oligosporus)were used to study their influence on the fermentation of *** results showed that the biogenic amine contents of the three types of Douchi were all within the safe range and far lower than those of traditional fermented ***-type Douchi produced more free amino acids than the other two types of Douchi,and its umami taste was more prominent in sensory evaluation(P<0.01),while Mucor-type and Rhizopus-type Douchi produced more esters and pyrazines,making the aroma,sauce,and Douchi flavor more *** to the Pearson and PLS analyses results,sweetness was significantly negatively correlated with phenylalanine,cysteine,and acetic acid(P<0.05),bitterness was significantly negatively correlated with malic acid(P<0.05),the sour taste was significantly positively correlated with citric acid and most free amino acids(P<0.05),while astringency was significantly negatively correlated with glucose(P<0.001).Thirteen volatile compounds such as furfuryl alcohol,phenethyl alcohol,and benzaldehyde caused the flavor difference of three types of *** study provides theoretical basis for the selection of starting strains for commercial Douchi production.

关键词： Douchi Starting strains Non-volatile compounds Volatile compounds sensory evaluation

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PrkA negatively regulates the temperature tolerance and virulence of Aeromonas veronii

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food Science and Human Wellness 2024年

作者： Yuanhuan Kang Jianping Wei Bintong Yang Tong Zhao Haiying Cui Shu Li Wei Cong Marine College， Shandong University/Key laboratory of Modern Marine Ranching Technology of Weihai Shandong Key laboratory of Animal Microecological preparation College of Veterinary Medicine/College of Animal Science and Technology， Jilin Agricultural University

Aeromonas veronii is considered an emerging food-borne pathogen associated with a significant threat to public health， distributing in various aquatic environments and aquatic products. Hanks-type Ser/Thr kinases (STKs) play a critical role in the pathogenesis of pathogens. However， the function of A. veronii STKs is currently unclear. By constructing a markerless prkA in-frame deletion strain， ΔprkA， we found that (i) the colonies of the ΔprkA strain were larger after 1 h of high temperature at 50 ℃ compared with the wild-type strain TH0426 and the complementary strain C-prkA， and the number of viable bacteria of the ΔprkA strain increased significantly (P < 0.001); (ii) the ΔprkA strain significantly enhanced the adhesion ability to epithelioma papulosum cyprini (EPC) cells; (iii) the ΔprkA strain was significantly more virulent than the TH0426 strain， at both the cellular and animal levels; and (iv) RNA-seq results showed a total of 984 differentially expressed genes (DEGs) between the ΔprkA strain and the TH0426 strain， which were enriched in 70 KEGG metabolic pathways， mainly involved in bacterial ribosomes， flagellar assembly， type II secretion system (T2SS)， and lipopolysaccharide metabolic pathways. Taken together， the findings of this study indicate that the Hanks-type STK PrkA negatively regulates several biological processes， such as the temperature tolerance and virulence of A. veronii. The results of this study provide an important reference for further elucidation of the pathogenesis of A. veronii.

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Utilization of hydralazine as a reactive matrix for enhanced detection and on-MALDI-target derivatization of saccharides

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Chinese Chemical Letters 2024年第5期35卷 386-391页

作者： Dan Ouyang Huan Huang Yanting He Jiajing Chen Jiali Lin Zhuling Chen Zongwei Cai Zian Lin Ministry of Education Key laboratory of Analytical Science for food Safety and Biology Fujian Provincial Key Laboratory of Analysis and Detection Technology for Food SafetyCollege of ChemistryFuzhou UniversityFuzhou 350108China School of Pharmacy Bengbu Medical UniversityBengbu 233000China Partner State Key laboratory of Environmental and Biological Analysis Department of ChemistryHong Kong Baptist UniversityHong KongChina

Saccharides are a sort of ubiquitous and vital molecules within the whole ***,the application of saccharides analysis with matrix-assisted laser desorption/ionization mass spectrometry(MALDI-MS)is restricted by their low ionization efficiency and the instability of the sialic acid *** strategy based on nonreductive amination provides a good solution,however,this is often time consuming and may result in sample loss due to removal of excessive derivatization ***,hydralazine(HZN)was utilized as a reactive matrix for labeling reducing saccharides directly on MALDI target which eliminated tedious sample preparation and avoided sample *** optimization,effective and reproducible on-MALDI-target derivatization of neutral and acidic saccharides was achieved in both positive and negative *** with 2,5-dihydroxybenzoic acid(DHB)and 9-aminoacridine(9-AA),HZN improved the detection sensitivity of reducing saccharides and provided more abundant fragment ions in MS/MS ***,26 kinds of neutral glycans and 5 kinds of sialic glycans were identified from ovalbumin(OVA)and bovine fetuin,*** with the statistical models,this strategy could be used to distinguish and predict samples of 6 brands of beer,and discriminate 2 kinds of beer fermentation *** addition,HZN was applied for quantitative analysis of glucose in urine samples,and the obtained urine glucose concentrations of diabetic patients were consistent with the clinical test results,showing the potential of qualitative and quantitative analysis of reducing saccharides in complex samples.

关键词： Hydralazine Reactive matrix On-MALDI-target derivatization Saccharides

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food-derived bio-functional peptides for the management of hyperuricemia and associated mechanism

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food Science and Human Wellness 2024年第4期13卷 1767-1786页

作者： Yanxin Wang Mingxia Ma Yumeng Huang Siqing Fan Jie Peng Shiming Li Xiurong Su Yanbo Wang Chenyang Lu State Key laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products and School of Marine Science Ningbo UniversityNingbo 315211China School of food and Health Beijing Technology and Business UniversityBeijing 100048China Department of food Science Rutgers UniversityNew BrunswickNJ 08901USA College of Life Sciences Huanggang Normal UniversityHuanggang 438000China food Safety Key laboratory of Zhejiang Province School of Food Science and BiotechnologyZhejiang Gongshang UniversityHangzhou 310018China

Hyperuricemia,a metabolic disorder related to uric acid metabolism dysregulation,has become a common metabolic disease worldwide,due to changes in lifestyle and dietary *** recent years,owing to their high activity and few adverse effects,food-derived active peptides used as functional foods against hyperuricemia have attracted increasing *** article aims to focus on the challenge associated with peptide-specific preparation methods development,functional components identification,action mechanism(s)clarification,and bioavailability *** current review proposed recent advances in producing the food-derived peptides with high anti-hyperuricemia activity by protein source screening and matched enzymatic hydrolysis condition adjusting,increased the knowledge about strategies to search antihyperuricemia peptides with definite structure,and emphasized the necessity of combining computer-aided approaches and activity *** addition,novel action mechanism mediated by gut microbiota was discussed,providing different insights from classical ***,considering that little attention was paid previously on the structure-activity relationships of anti-hyperuricemia peptides,we collected the sequences from published studies and make a preliminary summary about the structure-activity relationships,which in turn provided guides for enzymatic hydrolysis optimization and bioavailability ***,this article could promote the development,application and commercialization of food-derived anti-hyperuricemia peptides in the future.

关键词： Hyperuricemia Peptide Enzyme hydrolysis Mechanism Structure-activity relationship Bioavailability

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