MOLECULES
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2020
·Vol. 25
·期 14
·3302
·
IF 3.267
Zhuoyan Fan,Kai Chen,Lingyin Ban,Yu Mao,Caiyun Hou,Jingming Li
An economic and effective method for storage is necessary to make full use of the nature of active components in artichoke by-products and ease environmental pressure. In this paper, the potential of silage fermentation for the preservation and recycling of polyphenols and terpenes in artichoke by-products is evaluated. The silage of artichoke by-products is characterized by lactic acid bacteria fermentation. Silage distinctly increases the abundance of lactic acid bacteria in artichoke by-products, such asLactobacillus,Lactococcus,Serratia, andWeissella, and greatly increases the abundance ofFirmicutes. The improvement of the microorgan structure and composition is of great significance for the quality of artichoke by-products. Polyphenols in the stems and leaves of artichokes are preserved well in silage. Among the 18 polyphenol compounds detected by high performance liquid chromatography coupled with triple quadrupole tandem mass spectrometry (HPLC-QqQ-MS/MS), the contents of 11 phenolic acids and four flavonoids increased significantly. For terpenes detected by gas chromatography-mass spectrometry (GC-MS), the contents of four pentacyclic triterpenoids increased significantly, while two sterols were kept stable in the silage process. Silage is a potential biotechnology for the long-term preservation of bioactive components, such as polyphenols and terpenes in artichoke by-products, and the results provide a scientific basis for the efficient utilization of by-products.Keywords:globe artichoke by-product;silage;polyphenol;terpene;lactic acid bacteria
研究领域:
植物学
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食品科学
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微生物学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2025
·
IF 8.5
Jingwei Wu,Zhihui Li,Zhuoting Zhang,Jian Zhang,Hangyu Hu,Hanglian Lan,Weilian Hong,Zhennai Yang
Exopolysaccharides (EPSs) produced by lactic acid bacteria have been extensively studied, but the EPSs as postbiotics are much less investigated. In this study, the EPS, designated as ET22-EPS, was extracted and purified from the culture broth of Lacticaseibacillus paracasei ET-22 previously characterized with strong postbiotic activities. ET22-EPS was determined with a molecular weight of 5.12 × 10 5 Da, and a monosaccharide composition of mannose, galactose, glucose, and N -acetylglucosamine in a molar ratio of 0.662:0.103:0.095:0.026. ET22-EPS exhibited a sheet-like and fibrous stacking morphology with a networked structure. ET22-EPS also showed high thermal stability with a degradation temperature of 295.33 °C. ET22-EPS was identified to consist of an octasaccharide repeating unit with a backbone structure of four consecutively linked →2)-α-D-Man p (1 → together with →2,6)-α-D-Man p (1 → 2)-α-D-Glc p (1→, and a branch chain of α-D-Gal p (1 → 6)-α-D-Man p (1→. The in vitro bioassay indicated that ET22-EPS effectively scavenged the free radicals of diammonium 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonate), 1,1-diphenyl-2-picrylhydrazyl, hydroxyls, and superoxide anion. ET22-EPS showed strong anti-inflammatory effects by reducing cell phagocytosis, nitric oxide production, pro-inflammatory cytokine secretion, and the TNF-α/IL-10 ratio in a RAW264.7 cell model. Therefore, ET-22-EPS shows good prospects as potential postbiotics in the development of health foods.
研究领域:
食品科学
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微生物学
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营养学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
·
2019
·
IF 4.006
Jing Lv,Zhaoxia Yang,Wenhuan Xu,Shengjie Li,Huipeng Liang,Chaofan Ji,Chenxu Yu,Beiwei Zhu,Xinping Lin
This study was designed to explore the temperature effects on bacterial communities and metabolites, as well as their relationships during the fermentation of sour meat, a traditional fermented meat product in the ethnic minority regions of China. Results showed that reduction of pH and increase of lactic acid and free amino acid contents occurred ( p < 0.05) as the fermentation temperature and time increased, and the tendency was more apparent at higher temperature. During the fermentation, Lactobacillus gradually replaced other genera, and higher the temperature, more rapid was the process. Both the number and amount of volatile organic compounds increased at higher temperatures. Hexanal, benzaldehyde, nonanal, (E,E)-2,4-decadienal, 1-octen-3-ol and octanal were identified as the key volatile organic compounds produced by Lactobacillus in sour meat as main contributors to odor as confirmed by variable importance in the projection analysis. Redundancy analysis and Pearson correlation showed positive correlation between Lactobacillus and desired product characteristics, such as higher content of lactic acid, free amino acids, volatile organic compounds, and lower pH and water activity values, which may represent a better quality and longer shelf life after fermentation at higher temperature. Therefore fermentation at 20 °C and 25 °C are proposed as optimum temperatures for sour meat production.
研究领域:
食品科学
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微生物学
✓ 已验证
DOI
高影响因子
REACTIVE & FUNCTIONAL POLYMERS
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2025
·
IF 5.1
Ke Shang,Qingjing Niu,Xiaohui Li,Kongying Zhu,Lixia Ren,Xiaoyan Yuan
Ice formation can cause a serious of cryoinjuries to cells, and development of biocompatible cryoprotectants for ice control is of great importance. Herein, ice-nucleating glycopolymers are synthesized from the alternating copolymer, poly(methyl vinyl ether- alt -maleic anhydride) (PMVEA), by modification with small saccharides via one-step esterification. The prepared water-soluble glycopolymers can trigger ice nucleation at −14 to −12 °C, significantly higher than deionized water, linear poly(vinyl alcohol), and poly(ethylene glycol) (PEG). The structural differences in monosaccharide, disaccharide and trisaccharide-grafted glycopolymers have positive impacts on the chemically induced ice nucleation and the ice crystal morphology, but all of them have weak activities to inhibit ice recrystallization, similar like PEG. Analyses of differential scanning calorimetry and low field nuclear magnetic resonance suggest that the PMVEA-based glycopolymers, which have an alternating structure of hydrophobic methoxyl and hydrophilic carboxyl or saccharide residues, could have strong interactions with water molecules, thus initiating ice nucleation. Particularly, incorporation of trehalose-modified PMVEA in alginate hydrogel can enhance cryosurvival of Lactobacillus rhamnosus after cryopreservation at −20 °C in comparison with cryostorage at −80 °C. This work provides a feasible approach for preparation of ice-nucleating macromolecules for ice control during cryopreservation of cells.
研究领域:
生物材料学
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低温生物学
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食品科学
✓ 已验证
产品关联
DOI
高影响因子
Food Chemistry-X
·
2024
·
IF 6.5
Bin Liang,Xue Bai,Yunfan Wang,Xiaohe Li,Yanhui Kong,Xiulian Li,Xiangquan Zeng,Wenli Liu,Huamin Li,Shuyang Sun,Hansheng Gong,Xinguang Fan
The purpose of this research was to assess the impact of 5 lactic acid bacteria (LAB), Lactiplantibacillus plantarum, Lacticaseibacillus casei, Streptococcus thermophilus , Lacticaseibacillus rhamnosus and Lactobacillus delbrueckii subsp. bulgaricus on the characteristic flavor of the fermented sweet potato juice. Following the fermentation process, significant variations were observed in the concentrations of sugars, organic acids, as well as the overall volatile aroma compounds. LAB can effectively facilitate the production of volatile organic compounds (VOCs), including acids and ketones, thereby enhancing the aroma quality. Inoculation fermentation by LAB decreased the sweet and nutty odor, and increased fresh, floral, and citrus aroma of the sweet potato juice. The sweet potato juice fermented by 5 lactic acid bacteria strains had different flavor features, while the sample of Lp10 showed the highest overall acceptability. Compared to other strains, L. plantarum exerted a more significant influence on the volatile compounds present in fermented sweet potato juice.
研究领域:
食品科学
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微生物学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD HYDROCOLLOIDS
·
2023
·
IF 10.7
Jie Zhang,Yunxiao Xie,Cui Liu,Huaqiang Cao,Yan Li,Bin Li,Yangyang Zhang,Shilin Liu
Currently, the cultivation of lactic acid bacteria is mainly carried out by improving the fermentation process and culture conditions, which was difficult to ensure the survival quantity and culture efficiency. The primary purpose of this work was to construct water-in-water (W/W) Pickering emulsion as a microculture for probiotics . The W/W Pickering emulsion consisting of maltodextrin (MD) and hydroxypropylmethylcellulose (HPMC) was constructed by using microcrystal celluloses (MCC) as the Pickering stabilizers. The effects of MCC concentration, NaCl concentration, MRS broth concentration, and pH value on the formation and stability of W/W Pickering emulsion have been investigated. The stability of W/W Pickering emulsions was driven by the electrostatic repulsion provided by the MCC. The stability of the emulsion was reduced by increasing NaCl and MRS broth concentrations, primarily because their charge shielding effect weakened the electrostatic repulsion between the MCC particles. The W/W Pickering emulsion had higher stability in a weakly acidic environment. The results from another trial revealed that Lactobacillus helveticus CICC 22,536 had little influence on the stability of the W/W Pickering emulsion when it was encapsulated in the emulsion. Moreover, Lactobacillus helveticus was able to be cultured in the emulsion, and the numbers of Lactobacillus helveticus after being cultured for 16 h were increased to 1.1 × 10 9 CFU/mL. These findings indicated that the W/W Pickering emulsion provided a new approach and an attractive platform for the cultivation of probiotic bacteria.
研究领域:
微生物学
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食品科学
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生物工程
✓ 已验证
产品关联
DOI
高影响因子
Food Bioscience
·
2022
·
IF 5.318
Honghao Lu,Cuiji Huang,Kena Yu,Zhaoming Liu
To study the effects of mixed starter consisted of different fermentative type of lactic acid bacteria (LAB) on the fermentation of suansun , two lactic acid bacteria ( Leuconostoc citreum NM-12 and Lactobacillus plantarum L 01 ) isolated from Chinese traditional fermented vegetable were used in the preparation of suansun . The fermentation was carried out at ambient temperature (around 25 °C）for 96 h by inoculating different mixing ratios of LAB (inoculated fermentation) or using natural microbes (natural fermentation). The changes of pH, titratable acid (TA), microbe communities, free sugars, organic acids, nitrite and volatile compounds during fermentation were evaluated. Suansun treated with high Leuconostoc citreum ratio inoculation exhibited a quickly change in pH and TA, resulting from the rapid increase in the number of viable cells, at the early stage of fermentation and produced more mannitol (0.12–0.46 mg/mL) and acetic acid (0.93–3.56 mg/mL). However, Suansun treated with high Lactobacillus plantarum ratio inoculation had lower pH and higher TA at the later stage of fermentation and produced more lactic acid (5.32–7.68 mg/mL). No mannitol was detected in suansun when only Lactobacillus plantarum was inoculated in fermentation. No p-cresol was produced in the inoculated fermentation with mixed starter culture , in addition to the production of ethyl acetate and 2.3-butanedione, which had a positive effect on the flavor of suansun . In summary, this study demonstrated the application value of mixed starter consisted of different fermentative type of LAB. LAB types and mixing ratios greatly affected the types and concentration of metabolites in suansun fermentation.
研究领域:
食品科学
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微生物学
✓ 已验证
DOI
高影响因子
Food Bioscience
·
2024
·
IF 4.8
Yuxin He,Mengwei Hu,Weiwei He,Yuhao Li,Shuai Liu,Xiaoyi Hu,Shaoping Nie,Junyi Yin,Mingyong Xie
Lactic acid bacteria (LAB) fermentation offers a promising strategy to address blueberry perishability, while also imparting its distinctive flavor and enhancing its health benefits. In this study, three strains of LAB ( Lactobacillus plantarum NCU116 , Lactobacillus casei NCU215, and Lactobacillus acidophilus NCU402) were meticulously selected to partake in the fermentation of blueberry juice. To evaluate their application prospects, this study scrutinized alterations in nutrients, flavor compounds, and color that transpire during the fermentation process. Throughout the fermentation of three LAB species, the glucose content and six main amino acids underwent a substantial decrease. There was a substantial augmentation in the concentrations of organic acids, particularly lactic acid. A noteworthy observation emerged as the blueberry juice subjected to L. plantarum NCU116 fermentation initiated the utilization of sucrose at 36 h, a phenomenon distinct from the fermentation dynamics observed in L. casei NCU215 and L. acidophilus NCU402. The fermentation process also led to a significant increase in the total content of identified volatile organic compounds (VOCs) in all blueberry juice samples, with L. plantarum NCU116 fermentation showing a remarkable increase among the three strains of LAB. This phenomenon is hypothesized to be related to the higher glycolysis and tricarboxylic acid cycling capacity exhibited by L. plantarum NCU116. In conclusion, these LAB strains, especially L. plantarum NCU116, can effectively utilize both glucose and amino acids as sources of carbon and nitrogen, fostering their growth, and facilitating the production of VOCs, especially terpene.
研究领域:
食品科学
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微生物学
✓ 已验证
产品关联
DOI
高影响因子
Foods
·
2025
·Vol. 14
·期 11
·1851
·
IF 5.1
Lin Yuan,Jianfeng Yuan,Chen Gao,Haoming Zhao,Chengye Wu,Zhong-Hua Yang
The microbial conversion of inorganic Se into bioactive organoselenium compounds represents a cutting-edge strategy for developing functional foods with enhanced nutritional value. This study introduces Lactiplantibacillus plantarum S1, a novel Se-enriched probiotic strain isolated from traditional Chinese sauerkraut, and systematically optimizes its capacity for selenite biotransformation. Critical fermentation parameters—including sodium selenite supplementation timing (2 μg/mL added at mid-log phase, 7 h post-inoculation), pH (5.0), and anaerobic cultivation duration (12 h)—were identified as key determinants of conversion efficiency. The optimized protocol achieved a 72.3% organoselenium conversion yield, producing 626.6 μg/g cellular organoselenium while maintaining probiotic viability (2.28 × 10 9 CFU/mL). Se speciation analysis demonstrated that 78.51% of intracellular Se existed in organic forms, with protein-bound Se constituting the predominant fraction (85.33%), followed by polysaccharide-associated (6.42%) and nucleic acid-linked (3.38%) species. The strain’s dual functionality as both an efficient Se bioconverter and a resilient probiotic carrier highlights its potential for nutraceutical applications. These findings not only establish a robust bioprocess for Se-enriched probiotic production but also reveal mechanistic insights into preferential Se incorporation into protein matrices. This work bridges microbial Se metabolism research with scalable functional food innovation, offering a sustainable platform for developing Se-fortified products with dual health benefits.
研究领域:
食品科学
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微生物学
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营养学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2024
·
IF 6
Xiuhong Zhao,Yuxia Yang,Jinxi Cui,Yuxin Gan,Qingyu Yang
The effect of individually mixing Lactobacillus paracasei C5 and Lactobacillus pentosus D1 with yeast as starter cultures on bread flavor was investigated via electronic-nose, electronic-tongue, and GC × GC-ToF-MS methods The electronic-nose results showed that the bread smell could be completely distinguished. Electronic-tongue analysis revealed that the taste of mixed-fermented bread was positively correlated with sourness, sweetness, saltiness, and umami, while the taste of yeast-fermented bread was positively correlated with bitterness and astringency. GC × GC-TOF-MS was used to further detect volatile organic compounds, from which 15 ( L. paracasei bread) and 18 ( L. pentosus bread) major contributing aroma compounds were screened (ROAV ≥1 and VIP >1). Additionally, Lactobacillus was found to be positively correlated with 35 flavor substances and positively regulated the aroma profile of the bread, especially sweet-caramel, coffee-like, and roasted aromas. In conclusion, LAB involved in fermentation can improve the flavor of bread.
研究领域:
食品科学
·
微生物学
✓ 已验证
产品关联
DOI
高影响因子
FOOD CONTROL
·
2019
·
IF 4.248
Xueke Li,Qiaoying Ming,Rui Cai,Tianli Yue,Yahong Yuan,Zhenpeng Gao,Zhouli Wang
The pollution of heavy metals in fruit juice is still increasing and becoming a significant food safety issue worldwide nowadays. In this work, twelve strains of lactic acid bacteria (LAB) were evaluated for the biomass and their capability to adsorb Cd 2+ and Pb 2+ . One strain of LAB capable of efficiently adsorbing heavy metals in apple juice was screened. The obtained LAB was functionalized by magnetic Fe 3 O 4 nanoparticles (MNPs) and modified by Ethylenediaminetetraacetic acid dianhydride (EDTAD) for generation EDTAD-MNPs-LAB (EMB) adsorbent, which was further characterized by Scanning electron microscopy, Fourier transform infrared spectroscopy and X-ray photoelectron spectroscopy. The results indicated that the strain of LAB was successfully functionalized and modified by MNPs and EDTAD. The maximum adsorption capacity of EMB adsorbent for Cd 2+ and Pb 2+ in apple juice was 0.57 mg/g and 0.17 mg/g, respectively. The EMB adsorbent could be rapidly separated from the sample solution with the help of magnetic field and the adsorption process has no significant impact on the quality of fruit juice. The regeneration experiments revealed that the EMB adsorbent could be successfully reused. The research provides a new insight and strategy for the effective adsorption and removal of heavy metals from juice.
研究领域:
食品科学
·
环境生物学
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微生物学
✓ 已验证
产品关联
DOI
高影响因子
Food & Function
·
2018
·Vol. 9
·期 4
·2270-2281
·
IF 3.289
Han Wu,Xin Rui,Wei Li,Yu Xiao,Jianzhong Zhou,Mingsheng Dong
This study explored a novel strategy to develop solid-state whole-grain oats as a novel carrier of lactic acid bacteria and a nutraceutical supplement rich in ACE inhibitory peptides. Oats were fermented by Lactobacillus plantarum B1-6, Rhizopus oryzae, or a combination of L. plantarum B1-6 and R. oryzae. L. plantarum showed a much better growth performance in oats when it was combined with R. oryzae than when it was cultured alone, as evidenced by an increase in viable cell count to 9.70 log cfu g−1 after 72 h of fermentation. The coinoculated fermented oats (CFO) and the R. oryzae-fermented oats (RFO) were then selected for investigations on protein hydrolysis and on the functional properties of the released bioactive peptides. The results showed that the soluble protein contents changed from 7.05 mg g−1 to 14.43 and 10.21 mg g−1 for CFO and RFO, respectively. However, the degree of hydrolysis and the content of peptides with molecular masses less than 10 000 Da indicated that the CFO proteins can be degraded to a greater degree. As analyzed by electrophoresis and reversed-phase high-performance liquid chromatography, the protein and peptide profiles of CFO and RFO demonstrated that the proteins from CFO were more obviously hydrolyzed and more small peptides were obtained. In addition, both CFO and RFO presented higher ACE inhibitory activities than unfermented oats, whereas the protein extracts from CFO exerted a lower IC50 value of 0.42 mg protein per mL compared with the protein extracts from the other samples. This research has broadened our knowledge on the development of whole-grain oat products as a probiotic carrier and on the difference between mixed solid-state fermentation (SSF) and fungi SSF in terms of protein degradation and the capacity to release ACE inhibitory peptides. Our approach could be used to obtain probiotic food products and probably to develop oats as a potential therapeutic ingredient targeting hypertension.
研究领域:
食品科学
·
微生物学
·
营养学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
危险品化学品经营许可证（带存储）