JOURNAL OF FOOD SCIENCE
·
2025
·Vol. 90
·期 5
·e70248
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IF 3.4
Chao Yang,Lingxuan Huang,Kuo Huang,Stephen Y. K. Seah,Bangzhu Peng
Patulin (PAT) is a mycotoxin commonly found in apples and their derived products, posing a significant threat to human health. Saccharomyces cerevisiae CICC 31084 exhibited excellent ability in removing PAT during fermentation. However, limited studies have addressed the physiological and fermentation-related responses of S . cerevisiae under PAT stress. This study investigated the effect of different concentrations of PAT on S . cerevisiae in simulated apple juice. The results revealed that the PAT removal process affected the growth and metabolism of S . cerevisiae . PAT stress increased the thickness and altered the structure of yeast cell walls while upregulating the expression of genes associated with cell wall biosynthesis. Furthermore, oxidative stress induced by PAT triggered elevated glutathione levels, catalase activity, and ATPase activity, suggesting a robust adaptive response. A total of 1 µg/mL PAT accelerated the changes of fermentation parameters, whereas 10 µg/mL impaired yeast performance. GC-MS analysis revealed that PAT influenced the content of key aroma compounds in the simulated juices. PAT concentration was positively correlated with the production of octanoic acid and ethyl octanoate and negatively correlated with the formation of phenylethyl alcohol, hexanoic acid, and esters. The results could provide a theoretical basis for the application of PAT detoxification by S . cerevisiae in cider, and the identified aroma compounds could serve as potential markers for PAT contamination.
研究领域:
食品科学
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微生物学
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毒理学
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产品关联
DOI
PubMed
高影响因子
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
·
2022
·Vol. 102
·期 15
·7209-7220
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IF 4.125
Liu Yang,Xin Chen,Yue Zhou,Lu Mei,Yuting Wu,Hanju Sun,Shengfei Yao,Shangying Xu,Jinglei Li
BACKGROUND Black rice contains a variety of bioactive substances that contribute to the high nutritional value of black rice wine (BRW). However, the dense bran layer of black rice retards the fermentation rate and reduces the dissolution of active components. Hence, this study aims to investigate the effects of pre-gelatinization (PG) before cooking and cellulase (CE) addition during fermentation on the fermentation performance of BRW and its antioxidant activity. RESULTS PG combined with CE treatments (PGCE) increases the alcohol content, free amino acid content, volatile flavor content and total antioxidant activity of BRW by 90.81%, 15.36%, 38.05% and 19.56%, respectively, compared with the control group. Scanning electron microscopy, low-field nuclear magnetic resonance and texture properties analysis indicate that PG treatment increases gelatinization degree of starch during cooking, decreases bound water content in cooked black rice and promotes unbound water release. CE destroys the aleurone layer structure, facilitates the release of unbound water and the exposure of rice starch, thus increasing the reaction area and extravasation content significantly, which is beneficial to microbial growth and fermentation. Incomplete aleurone layer also promotes the dissolution of anthocyanins, phenols and other active substances, increasing the antioxidant activities of BRW. CONCLUSION PG and CE treatments reduce the fermentation time and improve the quality of BRW by destroying the black rice structure. © 2022 Society of Chemical Industry.
研究领域:
食品科学
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生物化学
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DOI
高影响因子
Microbial Biotechnology
·
2017
·Vol. 10
·期 2
·502-512
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IF 3.513
Wei Zhuang,Xiaojing Liu,Jing Yang,Jinglan Wu,Jingwei Zhou,Yong Chen,Dong Liu,Hanjie Ying
Summary Immobilized fermentation has several advantages over traditional suspended fermentation, including simple and continuous operation, improved fermentation performance and reduced cost. Carrier is the most adjustable element among three elements of immobilized fermentation, including carrier, bacteria and environment. In this study, we characterized carrier roughness and surface properties of four types of natural fibres, including linen, cotton, bamboo fibre and silk, to assess their effects on cell immobilization, fermentation performance and stability. Linen with higher specific surface area and roughness could adsorb more bacteria during immobilized fermentation, thereby improving fermentation performance; thus, linen was selected as a suitable carrier and was applied for acetone–butanol–ethanol (ABE) fermentation. To further improve fermentation performance, we also found that microbes of Clostridium acetobutylicum were negatively charged surfaces during fermentation. Therefore, we then modified linen with polyetherimide (PEI) and steric acid (SA) to increase surface positive charge and improve surface property. During ABE fermentation, the adhesion between modified linen and bacteria was increased, adsorption was increased about twofold compared with that of unmodified linen, and butanol productivity was increased 8.16% and 6.80% with PEI- and SA-modified linen as carriers respectively.
研究领域:
生物工程
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微生物学
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产品关联
DOI
PubMed
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2023
·
IF 6
Shunjing Luo,Yaqin Hou,Liang Xie,Huibin Zhang,Chengmei Liu,Tingting Chen
Microwaving was used to improve the functional properties of dietary fibers. However, the effects of microwave on the fermentability of different fibers and their role in modulating the gut microbiota were not clear. Four agro-industrial by-product fibers were treated with microwave and their fermentability and microbiota-modulating effects on different inoculum sources were investigated. The microwave treated fiber had a looser microscopic structure and more soluble dietary fiber (SDF). Microwave treatment increased soluble fiber the most, short-chain fatty acid production the most, and altered the microbial community the most in soybean fiber, while it caused the least changes in fiber structure and fermentability in sweet potato fiber. Although fecal inocula and fiber source had a greater effect on fiber fermentation, microwave treatment had a small but significant effect on fiber fermentability. Microwave treatment decreased gas production and pH in all four fibers. The key bacteria that responded to microwave treatment were clustered into 25 co-abundance groups (CAGs). CAG10 consisting of Blautia spp. and Bifidobacterium spp. was affected by microwave treatment and positively associated with SDF in all donors. This study showed that the new niches created by microwave, including increased SDF and loosened fiber structure, both contributed to the improvement of the fermentability and microbiota modulating effects of the different fibers.
研究领域:
食品科学
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微生物学
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营养学
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产品关联
DOI
高影响因子
FOOD RESEARCH INTERNATIONAL
·
2025
·
IF 8
Zirou Xiao,Shuang Wu,Hongshan Liang,Bin Li,Jing Li
The reduction of sucrose in dough formulations disrupts mechanical properties, fermentation performance, and structural organization, leading to rigidity and impaired gas retention. This study investigated how composite improvers—oligosaccharides (XOS/KOS), CMCNa, and D-allulose—mitigate these challenges by restoring viscoelastic balance, enhancing fermentation, and stabilizing protein and starch interactions. Correlation analysis was further conducted to explore the complex relationships between these parameters. Results revealed that D-allulose optimized gas retention by contributing to a denser gluten network, achieving the highest retention rate of 90.92 %. Oligosaccharides improved water availability, promoting gluten development and enhancing starch gelatinization, while CMCNa strengthened the gluten network through its binding and film-forming properties, collectively increasing fermentation height by 79.78 % compared to sugar-reduced dough. These structural improvements were further confirmed by SEM images, which revealed a more uniform microstructure with continuous gluten films encapsulating starch granules. These findings elucidate the mechanisms underlying the deterioration of sugar-reduced dough and highlight the potential of composite improvers in mitigating the adverse effects of sucrose reduction, paving the way for the development of high-quality sugar-reduced products.
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
FASEB JOURNAL
·
2020
·Vol. 34
·期 6
·8671-8685
·
IF 4.966
Jie Cai,Diming Wang,Shulin Liang,Jinrong Peng,Fengqi Zhao,Jianxin Liu
During lactation, an improper glucose supply often threatens mammary gland (MG) health. However, information is limited on the metabolic trajectories and molecules that regulate lactating MGs with an excessive glucose supply. Based on the network analysis of transcriptome and microRNAs, we found that the oversupply of glucose-induced severe glucose metabolic disorders in MGs of lactating goats, shifting lactose synthesis to acute fermentative glycolysis which caused increased flux of glucose metabolism into lactate. Moreover, NF-κB2 played a key role in regulating glycolysis, exhibiting a metabolic shift when MGs had an excessive supply of glucose. In primary mammary epithelial cells, fermentative glycolysis, and intracellular concentration of reactive oxygen species (ROS) were reduced by ganoderic acid A through blocking NF-κB2, while activation of NF-κB2 with phorbol myristate acetate (PMA) upregulated fermentative glycolysis and increased cellular ROS accumulation under excessive glucose. Thus, we established an NF-κB2-targeting method to reform the metabolic shift toward glycolysis caused by glucose oversupply by integrating NF-κB2 blockade and intracellular ROS scavenging.
研究领域:
动物生理学
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分子生物学
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营养学
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DOI
PubMed
高影响因子
BIORESOURCE TECHNOLOGY
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2024
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IF 9.7
Guofu Zhao,Ming Chen,Jingwen Liu,Shang Wang,Dongmei Fu,Chunzhi Zhang
Antioxidant addition is an effective strategy to achieve docosahexaenoic acid (DHA) overproduction in oleaginous microorganisms. Nevertheless, antioxidants like phenolic compounds sometimes exert pro-oxidant activity. In this work, effects of proanthocyanidins (PAs) on fermentation performance and oxidative stress in Schizochytrium sp. were investigated. Low PAs addition (5 mg/L) reduced reactive oxygen species and enhanced lipogenic enzymes activities and NADPH, resulting in significant increase in lipid (20.3 g/L) by 33.6 % and DHA yield (9.8 g/L) by 53.4 %. In contrast, high PAs addition (500 mg/L) exerted pro-oxidant effects, aggravated oxidative damage and lipid peroxidation, leading to sharp decrease in biomass (21.3 g/L) by 35.1 %, lipid (8.2 g/L) by 46.0 %, and DHA (2.9 g/L) by 54.8 %. Therefore, the antioxidant concentration is especially crucial in DHA production. This study is the first to report concentration-dependant dual roles of PAs in oxidative stress and DHA production in Schizochytrium sp., providing new insights into microbial DHA production.
研究领域:
微生物学
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生物化学
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生物技术
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DOI
PubMed
高影响因子
ACS Sustainable Chemistry & Engineering
·
2025
·
IF 7.3
Yequan Sheng,Xuan Wu,Jing Qi,Guijiang Wang,Cheng Dong,Xueqing Liu,Yanqing Wang,Chenhuan Lai,Xin Tan
This study presents a novel, cost-effective strategy employing nucleophilic polymers as direct additives during dilute acid (DA) pretreatment (2% H2SO4, 170–180 °C) to enhance the bioconversion efficiency of various lignocellulosic biomasses, including poplar (PP), mulberry branches (MB), and corn stover (CS). Screening among nine nucleophilic polymers identified carboxymethyl chitosan (CMS) and gelatin (GE) as exceptional dual-function enhancers to improve both prehydrolysate fermentability and enzymatic hydrolysis yield of pretreated substrates. The addition of CMS in pretreatment significantly detoxified prehydrolysates by reacting with key carbonyl inhibitors (reducing furfural by 19.8–38.6%, 5-hydroxymethylfurfural (HMF) by 3.8–59.1%, vanillin by 16.1–34.2%, syringaldehyde by 15.8–48.2% vs DA prehydrolysate controls). The addition of CMS dramatically boosted the fermentability of prehydrolysates with Saccharomyces cerevisiae, elevating ethanol yields to 7.33 (MB), 6.86 (CS), and 8.36 g/L (PP) from 6.28, 1.66, and 6.95 g/L in DA controls, respectively. Simultaneously, GE addition profoundly improved the enzyme digestibility of pretreated materials, increasing the 72-h enzymatic hydrolysis yields by 64.82 to 49.94%, 38.71 to 97.83%, and 44.26 to 55.15% for MB, CS, and PP, respectively. The findings from XPS and chemical compositional analyses indicated that the better enzyme digestibility might be related to in situ lignin modification with GE assistance. Crucially, both polymers demonstrated consistent efficacy across diverse feedstocks, with CMS also mildly aiding digestibility and GE contributing to the detoxification of pretreated biomasses. This direct addition approach with nucleophilic polymers enhanced enzyme digestibility and fermentation of pretreated materials concurrently without costly post-pretreatment steps, offering a significant advancement for efficient biofuel production.
研究领域:
生物质能源
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生物化学工程
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绿色化学
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工业生物技术
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可再生能源
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产品关联
DOI
高影响因子
CARBOHYDRATE POLYMERS
·
2021
·
IF 9.381
Yuanyuan Zhao,Jinfeng Bi,Jianyong Yi,Xinye Wu,Youchuan Ma,Ruiping Li
The intestinal fermentability of pectic polysaccharides is largely determined by its molecular size. In this study, fermentation properties of enzymatic-modified apple pectin (AP) and homogalacturonans (HG) with high, medium and low molecular weight (Mw) were evaluated by in vitro fermentation model , and their structural changes were also investigated. Results showed that Mw, monosaccharide contents and molecular linearity of the AP hydrolysates were reduced after microbial degradation . On the other hand, culture media supplemented with low-Mw AP (60,300 g/mol) and low-Mw HG (861 g/mol) exhibited lower pH (5.1 and 5.7, respectively) and produced higher total short-chain fatty acid contents (SCFA, 230.40 mmol/L and 187.19 mmol/L, respectively). However, reduced trends in abundance of the pectinolytic microorganisms Faecalibacterium and Eubacterium were showed as Mw of the HG decreased, whereas growth of the SCFA-producer genera Bifidobaacterium , Megasphaera and Allisonella were improved. This work confirmed that low-Mw pectin and homogalacturonan generated more beneficial metabolites, developing structure-microbiota-gut health relationship.
研究领域:
胃肠病学
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微生物学
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营养学
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食品科学
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产品关联
DOI
PubMed
高影响因子
Food Science and Human Wellness
·
2022
·
IF 8.022
Yifei Liu,Xintao Yin,Xiudong Xia,Zhen Liu,Lifei Chen,Mingsheng Dong
In this study, a new type of 3D printed living biological hydrogel was developed by integrating lactic acid bacteria (LAB) into biocompatible and non-toxic polymer materials. Interestingly, the living materials loaded with LAB can be freeze-dried and reused for more than 100 times. The bio-hydrogel can be used to co-culture different LAB and keep its fermentation performance stable in long-term use. The release kinetics model and response surface method were used to simulate and optimize the bacteria release mode in the bio-hydrogel. The results show that the release of bacteria from hydrogel is regulated by the coupling of Fickian diffusion and polymer swelling. The stability of LAB hydrogel was evaluated by reuse experiments. The images of confocal microscopy and scanning electron microscope showed that the bacteria with high cell viability were distributed in the hydrogel and intact structure of the living hydrogel was maintained after 100 times of reuse as yoghurt starter. In conclusion, the 3D printed LAB bio-hydrogel developed in this study has the advantage of reuse and sustainability, which is expected to open up a new way for the preparation of food culture starter.
研究领域:
生物技术
·
食品科学
·
材料科学
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产品关联
DOI
高影响因子
危险品化学品经营许可证（带存储）