FOOD CHEMISTRY
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2022
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IF 9.231
Xiaojing Zhang,Pei Gao,Wenshui Xia,Qixing Jiang,Shaoquan Liu,Yanshun Xu
In this study, key aroma compounds of low-salt fermented sour fish were characterized using headspace solid-phase micro extraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC–MS), odor activity values (OAV) and aroma recombination and omission experiments. Eighty-eight volatile compounds, including esters, aldehydes, alcohols, acids, furans and pyrazines, were identified by HS-SPME-GC–MS. Eighteen aroma-active compounds were quantified by employing calculation of OAV greater than 1. A recombination aroma model prepared using aroma-active compounds based on the odorless fish matrix sensorially matched the aroma of fermented sour fish with a score of 4.5 out of 5. The omission experiment showed that 7 out of 18 compounds had a significant contribution to the overall aroma ( P < 0.05). The key aroma compounds of fermented sour fish were concluded to be ethyl acetate (OAV = 189), ethyl hexanoate (OAV = 66), isoamyl acetate (OAV = 424), ethyl butyrate (OAV = 26), hexanal (OAV = 49), 1-hexadecanal (OAV = 14) and 2-pentylfuran (OAV = 13).
研究领域:
食品科学
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分析化学
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感官评价
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产品关联
DOI
PubMed
高影响因子
INTERNATIONAL JOURNAL OF PHARMACEUTICS
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2025
·
IF 5.2
Honglin Li,Ya Chen,Yue Qiu
Autism spectrum disorder (ASD) is a neurodevelopmental condition characterized by deficits in social interaction and repetitive, stereotyped behaviors. There is no universally effective pharmacological treatment targeting its core symptoms. Oxytocin, an endogenous polypeptide known as the “social hormone”, has shown potential in improving emotional recognition and social interactions in individuals with ASD. However, its clinical application has been limited due to its short half-life and poor blood–brain barrier penetration. To address these challenges, we utilized peptide lipidation technology to enhance the pharmacokinetic properties and brain bioavailability of oxytocin. A series of lipidated oxytocin analogs was designed and synthesized, exhibiting superior brain distribution and pharmacokinetic profiles in valproic acid-induced autistic rat models compared to unmodified oxytocin. Among these analogs, C16-modified oxytocin (C16-OT), administered intrathecally, achieved the most extensive brain distribution with limited presence in the blood, resulting in long-lasting improvements in autistic behaviors. These improvements, including enhanced social behaviors and reduced stereotypical actions, were sustained for up to 42 days, contrasting with the brief effects typically reported in previous studies. Furthermore, a comparison of administration routes revealed that intrathecal injection achieved higher brain concentrations and more prolonged social behavioral improvements than intranasal delivery. These findings provide robust preclinical evidence that C16-OT, through optimized lipidation and intrathecal delivery, offers sustained central nervous system activity and significant, long-term reversal of social behavioral deficits in rats with autism.
研究领域:
神经科学
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药理学
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行为科学
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分子生物学
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DOI
PubMed
高影响因子
Heliyon
·
2024
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IF 3.4
Yimeng Ren,Longzhu Zhou,Yujie Shi,Yanan Yu,Weihai Xing,Qingyu Zhao,Junmin Zhang,Yueyu Bai,Jing Li,Chaohua Tang
Beef flavor profiles are strongly influenced by cooking methods and lipid composition. However, the effect of instant-boiling on the aroma of different beef slices was unclear. This study investigated the lipid profiles and instant-boiling volatile profiles of chuck tender (M. Supraspinatus ), sirloin (M. Longissimus dorsi ) and silverside (M. Biceps femoris ). Quantitative lipidomics identified 336 lipid molecular species, of which 84–112 were quantitatively different among the three beef slices. Sirloin had lower phosphatidylcholine, phosphatidylinositol, phosphatidylglycerol and free fatty acids than chuck tender and silverside. The unsaturated fatty acid acyl chains in phosphatidylethanolamine differed significantly. Solid phase microextraction-gas chromatography-olfactometry-mass spectrometry (SPME-GC-O-MS) identified hexanal, octanal, nonanal, decanal, (E)-2-octenal, (E)-2-nonenal, (E)-2-undecenal, (E,E)-2,4-nonadienal, (E,E)-2,4-decadienal, 1-octen-3-ol, 2-pentylfuran and acetoin as the aroma-active compounds of instant-boiled beef. Unsaturated free fatty acids and phosphatidylglycerols with unsaturated fatty acid residues positively correlated with the aroma-active compounds and might be crucial in flavor differences among the three beef slices. These findings provide greater understanding of the lipid and instant-boiling aroma-active compound profiles in chuck tender, sirloin and silverside, and reflect the suitability of different beef slices for instant-boiling from the aroma perspective.
研究领域:
食品科学
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生物化学
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产品关联
DOI
PubMed
高影响因子
ACS Food Science & Technology
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2025
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IF 2.8
Yue Qiu,Junxiong Lu,Yuxin Zhi,Jixuan Song,Wei Wang,Luyao Ren,Hualing Zhong,Zheyi Cheng,Fei Lyu
The distinctive odor of mutton poses a significant challenge to consumer acceptance, yet its specific aroma profile and key odorants have been incompletely characterized. This study employed a sensomics approach to analyze distinctive odor-active compounds in Hu sheep meat tallow across various anatomical parts, ages, and sexes. Seventeen candidate odorants were identified through simultaneous distillation extraction combined with aroma extract dilution analysis, supplemented by headspace solid-phase microextraction with sensory-detected odor characteristics. Recombination and omission experiments validated 12 key compounds defining the distinctive odor of mutton, which emerged as a composite profile driven by “muttony”, “pastoral”, “fatty”, and “grassy” notes. The “muttony” was primarily attributed to 4-methyloctanoic acid and 4-methylnonanoic acid, and the “pastoral” was imparted by 4-methylphenol and 3-methyl-1H-indole. Aldehyde influenced the “fatty” and “grassy” odor, significantly impacting the intensity of distinctive odor. Additionally, oct-1-en-3-ol with a flavor dilution value of 6561 also influenced the intensity of the distinctive odor.
研究领域:
食品科学
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风味化学
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感官分析
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动物产品
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肉类品质
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产品关联
DOI
高影响因子
ANALYTICAL CHEMISTRY
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2025
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IF 6.7
Zhiye Yan,Weiwei Tang,Bin Li
Metabolomics is a potent tool used for discovering disease biomarkers and investigating intricate mechanisms of diseases by analyzing metabolite changes in biological systems. However, challenges in metabolite detection have not been fully addressed due to their vast physicochemical diversity and broad concentration range, impacting comprehensive profiling of the metabolome, particularly for certain metabolites with limited detection sensitivity. Therefore, a novel chemical derivatization method based on hydralazine (HZN) was developed for highly sensitive detection of various poorly ionized small metabolites in biological samples using liquid chromatography–tandem mass spectrometry (LC–MS/MS). HZN-based multifunctional derivatization mainly targeted metabolites with carbonyl, carboxyl, and phosphoryl groups, such as free fatty acids, keto-acids, hydroxy acids, bile acids, fatty aldehydes, and phosphoryl compounds. Main parameters affecting the derivatization efficiency were investigated, such as the condensation reagent, and optimal conditions were obtained. The labeling of HZN enabled the generation of characteristic fragment ions through collision-induced dissociation, avoiding the laboriousness of deducing MS/MS fragmentation and facilitating large-scale quantitative analysis. The sensitivities of HZN-derivatized metabolites improved significantly, ranging from 10 to 5000-fold, and the limits of quantitation for derivatized metabolites varied from 5 pM to 100 nM, depending on their structures. Furthermore, alterations of various gut microbiota-derived metabolites in mice fed with a high-fat diet were unraveled using the HZN-based derivatization method, indicating its promising applications in the investigation of disease-related changes in the metabolome.
研究领域:
代谢组学
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分析化学
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质谱分析
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生物医学研究
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分子生物学
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产品关联
DOI
PubMed
高影响因子
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
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2025
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IF 4.6
Xingtao Zhou,Xiaoyu Zhang,Haoran Hong,Junfan Lin,Yixun Xia,Ping Liu,Qin Xiang
Kung Pao Chicken (KPC) is a famous Sichuan cuisine with unique flavor. However, there is lack of thorough research about its flavor, which seriously limits its industrial production. Therefore, the aroma characteristics and the key aroma compounds of five commercial KPCs were investigated by sensory analysis combined with electronic nose, GC×GC-MS, gas chromatography-olfactometry-mass spectrometry (GC-O-MS), odor activity value (OAV) and odor-specific magnitude estimation (OSME). The results revealed that the typical aromas of KPCs were sweet, sour, sauce fragrant, spice, chicken and roasted flavor, especially sample A4. The volatile compounds of KPCs obviously varied among different brands. Orthogonal partial least squares discrimination analysis (OPLS-DA) successfully discriminated sample A4 from others and recognized 33 significantly different compounds. Based on OAV and aroma intensity (AI), 45 aroma-active compounds with OAV > 1 and AI > 2.5 were perceived in the five KPCs, in which 22 key aroma compounds were verified in sample A4 by aroma recombination and omission tests. Further correlation analysis found W1C and W5C as critical E-nose sensors to monitor the formation of KPC key aroma compounds. These results could establish the aroma database of KPC and provide the basis for its flavor stability during industrial production.
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产品关联
DOI
高影响因子
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
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2025
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IF 4.6
Yimeng Ren,Longzhu Zhou,Chaohua Tang,Jing Li,Yujie Shi,Qingyu Zhao,Junmin Zhang,Yueyu Bai
Jiaxian Red cattle is an indigenous, high quality cattle breed with marbled beef in China. We investigated the changes in lipid distribution, volatile compound and taste in Biceps femoris , Supraspinatus and Longissimus dorsi of Jiaxian Red cattle to further explore the quality characteristics of beef muscles with high lipid deposition. Neutral lipids in high-lipid-depositing beef had a dominant content percentage; in addition, 24 triglyceride species varied significantly. Longissimus dorsi lipid was more non-polar, with the highest total lipid and the lowest phospholipid content. The distribution of neutral lipids and glycerophospholipids was analyzed. Triglyceride was the lipid class that had the highest monounsaturated fatty acid percentage (52.44 %-55.88 %). Saturated and mono/polyunsaturated fatty acid classes content derived from neutral lipid increased in Longissimus dorsi , while that derived from glycerophospholipid increased in Supraspinatus. N-3 fatty acids content had low levels in Longissimus dorsi. Triglycerides containing oleic acid and linoleic acid had a significant positive correlation with differential aldehydes. These findings provide valuable insights into the lipid profile of beef with high lipid deposition, offering a foundation for future enhancements in beef quality.
研究领域:
食品科学
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动物学
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生物化学
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产品关联
DOI
高影响因子
RSC Advances
·
2017
·Vol. 7
·期 64
·40581-40590
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IF 3.108
Xiao Fang,Yanchun Shi,Kejing Wu,Junmei Liang,Yulong Wu,Mingde Yang
The addition of phosphotungstic acid (PTA) to the synthesis mixture of PdCu@FeIII–MOF-5 yields the direct encapsulation of PTA inside the MOF structure (i.e. PTA@PdCu@FeIII–MOF-5) through a facile solvothermal approach. The deoxygenation reaction of palmitic acid has been investigated over PdCu@FeIII–MOF-5 and PTA@PdCu@FeIII–MOF-5 under a hydrogen atmosphere in the supercritical fluid (SCF) of n-hexane. The results showed that palmitic acid can be converted completely at 240 °C on PTA@PdCu@FeIII–MOF-5 with a high selectivity of hexadecane. Owning to the improvement of acidity of the MOF catalyst by the encapsulation of PTA inside the hollow octahedral nanostructures of PdCu@FeIII–MOF-5, the selectivity for hexadecane over the PTA@PdCu@FeIII–MOF-5 catalyst is higher than that over PdCu@FeIII–MOF-5. The excellent performance in the catalytic hydrodeoxygenation (HDO) of palmitic acid is associated with the synergistic effect between yolk–shell PTA@PdCu@FeIII–MOF-5 nanostructures and SCF medium.
研究领域:
化学工程
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催化科学
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产品关联
DOI
高影响因子
Foods
·
2022
·Vol. 11
·期 24
·3997
·
IF 5.561
Youyou Yang,Jing Li,Jiangtao Xing,Weihai Xing,Chaohua Tang,Zhenghua Rao,Junmin Zhang
Volatile compounds play vital roles in food sensory attributes and food quality. An analysis of volatile compounds could illustrate the sensory attributes at the microscale level. Here, untargeted profiling approaches for volatiles in five most-consumed meat species were established using headspace SPME-GC/high resolution Orbitrap MS. An extended high-resolution database of meat volatile compounds was established to enhance the qualification accuracy. Using sulfur-containing compounds, aldehydes, and ketones as the research model, the parameters including fiber coating types, extraction temperature, extraction time, and desorbing time were optimized. Principle component analysis, volcano analysis and partial least squares discriminant analysis were applied to run the classification and the selection of discriminant markers between meat varieties, respectively. Different varieties could be largely distinguished according to the volatiles’ profiles. 1-Octen-3-ol, 1-octen-3-one, 2-pentyl furan and some other furans degraded from n-6 fatty acids would contribute to distinguishing duck meat from other categories, while methyl esters mainly from oleic acid as well as dimethyl sulfoxide and carbon disulfide possibly produced from the sulfur-containing amino acids contributed to the discrimination of beef. Therefore, volatiles’ profiling not only could interpret the aroma style in meat but also could be another promising method for meat differentiation and authentication.Keywords:differentiation;GC-HRMS;SPME;statistical analysis;untargeted profiling;volatiles
研究领域:
食品科学
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分析化学
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产品关联
DOI
PubMed
高影响因子
Metabolic Engineering Communications
·
2022
·
IF 0
Yushi Liu,Wan-Qiu Liu,Shuhui Huang,Huiling Xu,Haofan Lu,Changzhu Wu,Jian Li
Fatty acid-derived products such as alkanes, fatty aldehydes, and fatty alcohols have many applications in the chemical industry. These products are predominately produced from fossil resources, but their production processes are often not environmentally friendly. While microbes like Escherichia coli have been engineered to convert fatty acids to corresponding products, the design and optimization of metabolic pathways in cells for high productivity is challenging due to low mass transfer, heavy metabolic burden, and intermediate/product toxicity. Here, we describe an E. coli -based cell-free protein synthesis (CFPS) platform for in vitro conversion of long-chain fatty acids to value-added chemicals with product selectivity, which can also avoid the above issues when using microbial production systems. We achieve the selective biotransformation by cell-free expression of different enzymes and the use of different conditions (e.g., light and heating) to drive the biocatalysis toward different final products. Specifically, in response to blue light, cell-free expressed fatty acid photodecarboxylase (CvFAP, a photoenzyme) was able to convert fatty acids to alkanes with approximately 90% conversion. When the expressed enzyme was switched to carboxylic acid reductase (CAR), fatty acids were reduced to corresponding fatty aldehydes, which, however, could be further reduced to fatty alcohols by endogenous reductases in the cell-free system. By using a thermostable CAR and a heating treatment, the endogenous reductases were deactivated and fatty aldehydes could be selectively accumulated (>97% in the product mixture) without over-reduction to alcohols. Overall, our cell-free platform provides a new strategy to convert fatty acids to valuable chemicals with notable properties of operation flexibility, reaction controllability, and product selectivity.
研究领域:
代谢工程
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生物技术
·
化学工程
·
生物化学
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产品关联
DOI
PubMed
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