MOLECULES
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2024
·Vol. 29
·期 24
·5931
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IF 4.2
Jingxin Wang,Xiaohong Wang,Xiaoping Lin,Ziyi Yu,Davide Vione,Haomin Huang,Xiaohong Zhang,Yanhong Zhang,Jiaqi He,Yun Xia,Hansun Fang
Porous activated carbons (AC-AN and AC-AO) for toluene adsorption were prepared starting from brewer’s grain biomass pretreated with microorganisms (Aspergillus nigervan Tieghem for AC-AN andAspergillus oryzaeRIB40 for AC-AO). The structures and chemical properties of the three activated carbon materials (AC-AN, AC-AO, and AC that was not pretreated with microorganisms) were characterized by N2adsorption–desorption isotherms, scanning electron microscopy (SEM), transmission electron microscopy (TEM), Fourier-transform infrared spectroscopy (FTIR), Raman spectroscopy, X-ray diffraction (XRD), and X-ray photoelectron spectroscopy (XPS). The adsorption behavior of the three activated carbons for toluene was studied and correlated with the physical and chemical properties of these materials. The results suggested that the activated carbons prepared by microbial pretreatment had a rougher morphology, higher specific surface area, richer pore structure, fewer oxygen-containing functional groups on the surface, and better adsorption performance for toluene (increased by 31.5% and 18.3% with AC-AN and AC-AO, respectively) compared with the untreated activated carbon (AC). The Thomas model was used to fit the toluene adsorption data, indicating that the rich pore structure accelerated the kinetic process of toluene adsorption. Therefore, appropriate microbial pretreatment of the feedstock that is used to prepare activated carbon can effectively improve its adsorption capacity towards toluene.
研究领域:
环境科学
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材料科学
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DOI
PubMed
高影响因子
Foods
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2024
·Vol. 13
·期 3
·461
·
IF 4.7
Jieyi Cheng,Li Zheng,Jinling Zhao,Meihong Yu,Rui Cao,Dan Wang,Jian Li,Linyi Zhou
To enable a wider utilization of co–products from beer processing and minimize the negative effect of added grain on bread quality, flavor, and other attributes, brewer’s spent grains (BSG) are processed through microwave pretreatment, and then the microwave–treated BSG (MW–BSG) is added to bread. So far, there has been no investigation on the effect of microwave–pretreated BSG on bread quality and flavor. In this study, we examined the effects of diverse microwave treatment variables on the physicochemical structure of BSG and explored the consequences of MW–BSG on the quality and flavor of bread. The results showed that soluble dietary fiber and water–soluble protein levels in MW–BSG increased significantly (144.88% and 23.35%) at a 540 W microwave power, 3 min processing time, and 1:5 material–liquid ratio of BSG to water. The proper addition of MW–BSG positively affected the bread texture properties and color, but excessive amounts led to an irregular size and distribution of the bread crumbs. The result of electronic nose and HS–SPME–GC–MS analyses showed that the addition of MW–BSG modified the odor profile of the bread. A sensory evaluation showed mean scores ranging from 6.81 to 4.41 for bread containing 0–10% MW–BSG. Consumers found a maximum level of 6% MW–BSG acceptable. This study endeavors to decrease environmental contamination caused by brewing waste by broadening the methods by which beer co–products can be utilized through an innovative approach.
研究领域:
食品科学
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环境科学
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产品关联
DOI
PubMed
高影响因子
Food Bioscience
·
2023
·
IF 5.2
Dandan Liu,Yiting Guo,Yolandani,Haile Ma
This work aimed to explore an effective way for converting agro-industrial residues into value-added products. A thermophilic protease-producing strain was isolated from soybean meal (SBM) and identified as Bacillus licheniformis by 16S rDNA sequencing. After incubating Bacillus licheniformis CPB2 in casein medium for 24 h, the protease activity, peptide yield, and protein conversion rate of the culture could reach 8.87 ± 0.33 U/mL, 68.58%, and 82.27%, respectively. Brewer's spent grain (BSG) and SBM were used as co-substrates to produce value-added peptides through thermophilic solid-state fermentation (TSSF) with Bacillus licheniformis CPB2 . The peptide content of the co-substrates increased from 25.71 mg/g to 112.72 mg/g under the optimal TSSF conditions. The fermented products showed an increased crude protein and free amino acids contents and a decreased crude fat and ash contents as well as trypsin inhibitor activity compared with the unfermented co-substrates. TSSF could degrade macromolecular proteins into peptides, unfold the protein aggregates, and reduce the particle size. Industrial relevance This work proposed an effective way for the rational and efficient utilization of wet and dry agro-industrial residues to produce value-added products, which showed a broad potential for reducing production costs, saving water resources and energy, and preserving the ecological environment.
研究领域:
生物技术
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发酵技术
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农业工程
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环境科学
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产品关联
DOI
高影响因子
ACS Omega
·
2024
·
IF 3.7
Liwen Wang,Ling Xin Yong,Say Chye Joachim Loo
This is the first study that explores blending polylactic acid (PLA) with various biomasses, including food wastes─brewer’s spent grain (BSG), spent coffee grounds (SCG), sesame cake (SC), and thermoplastic starch (TPS) biomass to create composite gastric floating drug delivery systems (GFDDS) through 3D printing. The aim is to investigate the influence of biomass percentage, biomass type, and printing parameters on their corresponding drug release profiles. 3D-printed (3DP) composite filaments were prepared by blending biomasses and PLA before in vitro drug release studies were performed using hydrophilic and hydrophobic model drugs, metoprolol tartrate (MT), and risperidone (RIS). The data revealed that release profiles were influenced by composite compositions and wall thicknesses of 3DP GFDDS capsules. Up to 15% of food waste could be blended with PLA for all food waste types tested. Delivery studies for PLA-food wastes found that MT was fully released by 4 h, exhibiting burst release profiles after a lag time of 0.5 to 1.5 h, and RIS could achieve a sustained release profile of approximately 48 h. PLA-TPS was utilized as a comparison and demonstrated variable release profiles ranging from 8 to 120 h, depending on the TPS content. The results demonstrated the potential for adjusting drug release profiles by incorporating affordable biomasses into GFDDS. This study presents a promising direction for creating delivery systems that are sustainable, customizable, and cost-effective, utilizing sustainable materials that can also be employed for agricultural, nutraceutical, personal care, and wastewater treatment applications.
研究领域:
材料科学
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药剂学
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可持续工程
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生物医学工程
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3D打印技术
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DOI
高影响因子
Food Bioscience
·
2022
·
IF 5.318
Jiarui Zeng,Feibi Sheng,Xi Hu,Zhenfeng Huang,Xiaofei Tian,Zhenqiang Wu
Brewer's spent grain (BSG) is the main byproduct of the beer industry and is commonly used as a low-value animal feed or food ingredient. This study investigated the role of symbiotic fermentation with Bacillus velezensi s and Levilactobacillus brevis in improving the nutritional value of BSG. The addition of B. velezensis increased the cell growth of L. brevis by over thirty-fold higher than that in the single-strain system. Simultaneously, cellulase and protease activities were substantially increased, and more soluble sugars were produced. Total amino acid, glutamic acid , and γ -aminobutyric acid (GABA) levels increased by 52.2%, 155.1%, and 144.1%, respectively. Conversely, lactic acid production decreased. Genetic analysis showed that the glycolysis-related gene pykA , pentose phosphate pathway gene gnd , and GABA-related gene gad were upregulated, while the heterolactin-related gene xpkA was downregulated, explaining that B. velezensis might inhibit heterolactin fermentation while enhancing GABA biosynthesis . This study provides a potential strategy for the high-value utilization of BSG in the food or feed industry.
研究领域:
食品科学
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微生物学
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生物技术
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营养学
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产品关联
DOI
高影响因子
Food Bioscience
·
2024
·
IF 4.8
Zixuan Hu,Chunfeng Liu,Chengtuo Niu,Jinjing Wang,Feiyun Zheng,Qi Li
Brewer's spent grain (BSG) and brewer's spent yeast (BSY) are two major brewing by-products, which are low-cost raw materials with high yields and nutritional value. In this study, the antioxidant peptides from brewing by-products were separated, purified and identified by UF, GFC or HIC, semi-preparative RP-HPLC, and nano-HPLC-MS/MS. Thereafter, in silico analysis was applied to predict the bioactivity, toxicity, and bioavailability of the identified peptides, and a total of 23 potential novel peptides with antioxidant activity and bioavailability were excavated. Furthermore, molecular docking results revealed the potential antioxidant peptides had stable binding ability to Keap1, and Tyr334, Arg380, Arg415, Arg483, and Tyr525 residues contributed enormously to docking, all of which were located in the binding sites of Keap1-Nrf2 interaction. Peptides with the lowest binding energy (i.e. AGRLPW, DRLW, KPW, PLWWRHPR, RVWNPFR, and ANLPWLGK) were further synthesized and validated in vitro and at the cellular level to be bioactive. Western blot results showed that KPW, RVWNPFR, and ANLPWLGK could protect HaCaT cells from H 2 O 2 -induced oxidative damage by activating Keap1-Nrf2 pathway. These findings provided insights into the high value-added utilization of brewing by-products.
研究领域:
食品科学
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生物化学
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药理学
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分子生物学
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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）