METABOLIC ENGINEERING
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2023
·
IF 8.4
Peichao Zhang,Jing Gao,Haiyang Zhang,Yongzhen Wang,Zhen Liu,Sang Yup Lee,Xiangzhao Mao
Zosteric acid (ZA) is a Zostera species-derived, sulfated phenolic acid compound with antifouling activity and has gained much attention due to its nontoxic and biodegradable characteristics. However, the yield of Zostera species available for ZA extraction is limited by natural factors, such as season, latitude, light, and temperature. Here we report the development of metabolically engineered Escherichia coli strains capable of producing ZA from glucose and glycerol. First, intracellular availability of the sulfur donor 3′-phosphoadenosine-5′-phosphosulfate (PAPS) was enhanced by knocking out the cysH gene responsible for PAPS consumption and overexpressing the genes required for PAPS biosynthesis . Co-overexpression of the genes encoding tyrosine ammonia-lyase, sulfotransferase 1A1, ATP sulfurylase, and adenosine 5′-phosphosulfate kinase constructed ZA producing strain with enhanced PAPS supply. Second, the feedback-resistant forms of aroG and tyrA genes (encoding 3-deoxy- d -arabinoheptulosonate 7-phosphate synthase and chorismate mutase , respectively) were overexpressed to relieve the feedback regulation of L- tyrosine biosynthesis. Third, the pykA gene involved in phosphoenolpyruvate-consuming reaction, the regulator gene tyrR , the competing pathway gene pheA , and the ptsHIcrr genes essential for the PEP:carbohydrate phosphotransferase system were deleted. Moreover, all genes involved in the shikimate pathway and the talA , tktA , and tktB genes in the pentose phosphate pathway were examined for ZA production. The PTS-independent glucose uptake system, the expression vector system, and the carbon source were also optimized. As a result, the best-performing strain successfully produced 1.52 g L −1 ZA and 1.30 g L −1 p -hydroxycinnamic acid from glucose and glycerol in a 700 mL fed-batch bioreactor .
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Nutrients
·
2023
·Vol. 15
·期 5
·1078
·
IF 5.9
Shengxiang Yi,Gaowei Zhang,Mingyan Liu,Wenjie Yu,Guohua Cheng,Liping Luo,Fangjian Ning
Citrus honey (CH) is rich in nutrients that have a wide variety of biological functions, such as antibacterial, anti–inflammatory, and antioxidant activities, and which demonstrate therapeutic properties, such as anti–cancer and wound–healing abilities. However, the effects of CH on alcohol–related liver disease (ALD) and the intestinal microbiota remain unknown. This study aimed to determine the alleviating effects of CH on ALD and its regulatory effects on the gut microbiota in mice. In total, 26 metabolites were identified and quantified in CH, and the results suggested that the primary metabolites were abscisic acid, 3,4–dimethoxycinnamic acid, rutin, and two markers of CH, hesperetin and hesperidin. CH lowered the levels of aspartate aminotransferase, glutamate aminotransferase, and alcohol–induced hepatic edema. CH could promote the proliferation of Bacteroidetes while reducing the abundance of Firmicutes. Additionally, CH also showed some inhibitory effects on the growth of Campylobacterota andTuricibacter. CH enhanced the secretion of short–chain fatty acids (SCFAs), such as acetic acid, propionic acid, butyric acid, and valeric acid. Given its alleviating functions in liver tissue damage and its regulatory effects on the gut microbiota and SCFAs, CH could be a promising candidate for the therapeutic treatment of ALD.Keywords:citrus honey;gut microbiota;alcohol–related liver disease;short–chain fatty acids
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BIOCHEMICAL ENGINEERING JOURNAL
·
2023
·
IF 3.9
Shiming Tang,Yukun Chen,Daocheng Liao,Ying Lin,Shuangyan Han,Suiping Zheng
As an essential chemical, p- hydroxystyrene has attracted much attention and is widely used in the field of semiconductors. However, the current production methods have some disadvantages, such as low molar conversion yield, p- hydroxystyrene toxicity, and high substrate cost. To overcome these problems, an five enzymes cell-free cascade, consisting of alditol oxidase from Streptomyces coelicolor A3 (ScALDO), dehydratase from Paralcaligenes ureilyticus (PuDHT), tyrosine phenol lyase from Citrobacter freundii (CfTPL), tyrosine ammonia lyase from Rhodotorula glutinis (RgTAL) and phenylacrylate decarboxylase from Enterobacter sp. (EsPAD ) , was constructed for the de novo biosynthesis of p- hydroxystyrene from glycerol. Through process strategy optimization, a molar conversion yield of more than 84.2% was finally obtained from 10 mM crude glycerol. It is worth mentioning that the reaction system performed an excellent titer using 50 mM crude glycerol, and the p- hydroxystyrene concentration reached 30.32 mM, which exceeded the maximum titer of fermentation. This showed that our system is robust to p- hydroxystyrene and crude glycerol. In addition, a ‘two-step purification process’ was designed to produce pure p- hydroxystyrene. This is the first study focused on the cell-free biosynthesis of p- hydroxystyrene, and the highest conversion yield and titer thus far was obtained for p- hydroxystyrene de novo biosynthesis.
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Journal of Materials Chemistry C
·
2023
·Vol. 11
·期 16
·5490-5497
·
IF 6.4
Xiaojing Lv,Xuchen Zhu,Ling Zhang,Mi Ouyang,Minao Xia,Chunyan Liu,Cheng Zhang
Polymer-based electrochromic materials have potential application prospects in the field of displays, but the lack of a highly transparent state to red/green/blue color state limits their development and commercial applications. Herein, it is proposed to design and synthesize photo-crosslinkable polymers based on different donor or acceptor groups modified phenothiazine or triphenylamine as electrochromic units and cinnamate as photo-crosslinking units. The influences of different donor or acceptor groups, such as phenyl and methoxy, on the electrochemical and spectroelectrochemical behavior of the polymers are clarified in order to achieve neutral, highly transparent states and red/green/blue colors in the oxidation states without the intermediate color state. The crosslinkable system inside the polymer changes its intrinsic soluble characteristic into a solvent-resistant property, thus resulting in a stable polymer film via the UV irradiation method. Hence, an all-solid-state electrochromic device was fabricated by separately utilizing three photo-crosslinkable polymer films as an electrochromic layer, which shows obvious reversible electrochromism with the “RGB” patterns, demonstrating it as a candidate for electronic paper and electronic tags.
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Food Bioscience
·
2023
·
IF 5.2
Qianwei Ma,Yang Yu,Zhongkai Zhou,Lili Wang,Ruge Cao
To take better advantage of the soluble dietary fibers (SDF) of buckwheat bran, different treatments including extrusion, steam explosion, microwave, roasting , superheated steam, ultrasound and enzymolysis were applied to buckwheat bran, and the monosaccharide compositions, structural, physicochemical and biological properties of SDF were estimated. Except enzymolysis treatment, all the other treatments have significantly increased ( p < 0.05) the content of SDF in buckwheat bran. Compared to natural SDF, the SDF in treated buckwheat bran showed porous and wrinkled surface, lower crystallinity, increased thermal stability and better rheological and hydration properties. These treatments have significantly improved the glucose adsorption capacity, nitrite ion adsorption capacity, antioxidant and antibacterial properties of SDF of buckwheat bran, among which extrusion showed the best effect. The microstructure, molecular size, monosaccharide and bound phenolics composition of SDF in buckwheat bran were effectively modified by appropriate treatments, with preferable physicochemical and biological properties.
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Food Bioscience
·
2023
·
IF 5.2
Huiqun Fan,Mingshun Chen,Taotao Dai,Lizhen Deng,Chengmei Liu,Wei Zhou,Jun Chen
This study determined the phytochemical composition and bioactivity (antioxidant and hypoglycemic) in five fractions (petroleum ether, chloroform , ethyl acetate, n -butanol, and water fractions) obtained from ethanol extract of Amomum tsaoko Crevost et Lemaire ( A. tsaoko ). Qualitative and quantitative analyses of phenolic compounds were carried out with UHPLC-ESI-QTOF-MS/MS. 50 bioactive compounds were identified from five different fractions, including 11 phenolic acids and derivatives, 18 flavonoids and derivatives, 14 proanthocyanidins , 2 organic acids, and 5 other compounds. It was found that ethyl acetate fraction (EF) was enriched with the most types and contents of substances. Flavonoids and derivatives (including epicatechin and catechin) were the primary phenolic compounds in EF. In addition, EF demonstrated excellent antioxidant activity (DPPH and ABTS with IC 50 = 0.17 and 0.07 mg/mL, FRAP of 546.10 mg VCE/g DW) and anti-α-glucosidase activity (IC 50 = 20.14 μg/mL). EF could ameliorate fasting blood glucose and glucose tolerance of diabetic mice. In conclusion, EF could be developed as a potential candidate for preventing or treating oxidative stress diseases and diabetes.
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PHYTOCHEMICAL ANALYSIS
·
2023
·Vol. 34
·期 5
·540-547
·
IF 3.3
Ningning Zhao,Junpeng Xing,Zhong Zheng,Fengrui Song,Zhiqiang Liu,Shu Liu
Introduction Relieving toxicity and enhancing a calming effect after processing Polygalae Radix (PR) are widely known. Aromatic carboxylic acids (ACAs) may be crucial processed products. However, due to the limited detection methods for ACAs, the whole metabolic profiles via intestinal bacteria are still not very clear. Objective Designing a novel strategy for the detection of ACAs and tracking the whole metabolic profiles before and after processing PR. Materials and Methods The stable-isotope labelling derivatisation (SILD) method based on multidimensional ultra-high performance liquid chromatography coupled with a mass spectrometer (UHPLC-MS) technology and UNIFI-pathway mode was firstly designed to systematically study the metabolisms of all the drug-derived ingredients ranging from m/z 100 to 2000 in processing PR via intestinal bacteria. Firstly, the SILD with UHPLC coupled with a triple-quadrupole MS technology was designed to trace eight ACA metabolites of the processed PR with intestinal bacteria. Additionally, the UHPLC coupled with a quadrupole time-of-flight MS with UNIFI-pathway mode was adopted to monitor relatively big metabolites. Results The metabolism mechanism of ACAs (eight kinds) and the relatively big molecular metabolites (98 kinds) were deeply traced in PR, PR with refined honey (HP), and PR with licorice (LP) via the intestinal bacteria. Totally 106 intact metabolic profiles of drug-derived ingredients were presented. Importantly, the influence of LP on the metabolism of compounds after incubation of intestinal bacteria was greater than that of HP. Conclusion This research provides a comprehensive and systematic guidance for further study on in vivo metabolisms of the processed PR.
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JOURNAL OF FOOD SCIENCE
·
2022
·Vol. 88
·期 2
·625-637
·
IF 3.693
Lixia Yang,Zhendong Lu,Jian Lu,Dianhui Wu
The addition of green tea as antioxidants to beer can improve the beer's flavor stability by protecting against staling during storage. To analyze the effect of different green teas on the flavor stability of beer, we developed an approach to rapidly evaluate their antioxidant activity. Ten types of craft beer were produced by adding different kinds of green tea during brewing, and their antioxidant activity and phenolic profiles were evaluated. The results showed remarkable variations in antioxidant activity and antioxidative compound contents, which were considerably higher in green tea beers than in non-tea beer ( p < 0.05). A comprehensive evaluation function was developed to evaluate the total antioxidant activity of beers using principal component analysis. The highest total antioxidant activity was observed in Taiping Houkui beer, with a comprehensive evaluation score of 2.53. Pearson correlation analysis suggested that (−)-epigallocatechin gallate, (−)-epicatechin gallate, and (−)-epigallocatechin were strongly correlated with the total antioxidant activity of green tea beers ( p < 0.01). The summation of their contents represented more than 60% of the total phenolic content of the teas, which can be used to predict the total antioxidant activity of green tea beers. Practical Application Flavor stability is of prime concern for brewers, and flavor aging is increasingly becoming the limiting factor in beer shelf life. The application of green tea as antioxidants in beer can improve the flavor stability by protecting against beer staling during storage. The analytical method developed in this study will contribute to the rapid comparison of the effect of different green teas on the flavor stability of beer. Furthermore, the research findings demonstrate the potential benefits of green teas to beer flavor stability, which is of considerable importance in promoting the development and consumption of green teas.
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ACS Omega
·
2023
·
IF 4.1
Yajie Zuo,Siying Zhu,Yi Liu,Jingjing Zhao,Shiyi Zhang,Chongmin Zhong
Efficient O-alkylation of phenols and carboxylic acids has essential applications in organic synthesis. A mild alkylation method for phenolic and carboxylic OH groups is developed using alkyl halides as alkylation reagents and tetrabutylammonium hydroxide as a base, and lignin monomers can be fully methylated in quantitative yields. Additionally, phenolic and carboxylic OH groups can be alkylated by different alkyl halides in one pot in different solvent systems.
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JOURNAL OF FOOD SCIENCE
·
2023
·Vol. 88
·期 2
·696-716
·
IF 3.9
Chun Xiao Li,Fu Rong Wang,Bing Zhang,Ze Yuan Deng,Hong Yan Li
The impact of phenolic compounds on the human body depended on the type, content, bioavailability, and antioxidant activity. After digestion, different phenolic compounds had different changes of bioavailability and antioxidant activity, which needed to be considered in the application. In this experiment, the structural stability and antioxidant activity of 27 phenolic compounds (phenolic acids, flavonols, flavonoids, and flavanones) were investigated during the in vitro simulated digestion. This experiment eliminated the influence of food matrix, provide a basis for regularity for the changes of phenolic substances in different materials. Results showed that the bioaccessibility of phenolic compounds with different structures varied, and there was a conformational relationship between the structure and stability. After oral digestion, most of the phenolic compounds underwent degradation and the cellular antioxidant activity (CAA) values decreased to a large extent ( p < 0.05). After gastric digestion, the content ( p > 0.05) and CAA values ( p < 0.05) of most phenolic compounds increased. However, after intestinal digestion, the phenolic compounds were degraded to a greater extent, and different structures of phenolic compounds had different changes in CAA values ( p < 0.05). In general, the CAA values of most phenolic compounds after in vitro digestion were lower than the initial value. The 1,1-diphenyl-2-picrylhydrazyl (DPPH), 2,2′-azino-bis (3-ehylbenzthiazoline-6-sulfonic acid) (ABTS), and ferric reducing antioxidant power (FRAP) values of phenolic acids and flavonols decreased after in vitro simulated digestion ( p < 0.05), while the values of DPPH, ABTS, and FRAP of most flavonoids ( p < 0.05) increased. The increased oxygen radical absorption capacity (ORAC) values were found in most phenolic acids, flavonols, and flavonoids ( p < 0.05), and most flavanones showed unremarkable changes in ORAC values ( p > 0.05). In general, the changing trend of chemical-based antioxidant activity was consistent with the content of phenolic compounds.
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MOLECULES
·
2022
·Vol. 28
·期 1
·95
·
IF 4.927
Sheng-Wei Wang,Tian-Yi Wang
Lysozyme is a natural protein with a good bacteriostatic effect, but its poor inhibition of Gram-negative bacteria limits its development potential as a natural preservative. Therefore, the modification of natural lysozyme to expand the antimicrobial spectrum become the focus of lysozyme study. Egg white lysozyme has low cost, rich content in nature, is easy to obtain, strong stability, and high enzyme activity, so it can be applied in the modification of lysozyme. Egg white lysozyme was modified by chemical methods using organic acids. Caffeic acid and p-coumaric acid in organic acids were used as modifiers, and 1-Ethyl-3- (3-dimethylaminopropyl) carbodiimide hydrochloride and N-hydroxy succinimide were used as dehydration condensation agents during modification. A certain degree of modified lysozyme was obtained through appropriate modification conditions. The antibacterial properties and structure of the obtained two organic acid-modified lysozymes were compared with natural enzymes. The results showed that compared with the native enzyme, the activity of modified lysozyme decreased, but the inhibitory effect on Gram-negative bacteria was enhanced. The minimum inhibitory concentrations of caffeic acid-modified enzyme and p-coumaric acid-modified enzyme onEscherichia coliandPseudomonas aeruginosawere 0.5 mg/mL and 0.75 mg/mL, respectively. However, the antibacterial ability of modified lysozyme to Gram-positive bacteria was lower than that of the natural enzyme. The minimum inhibitory concentration of caffeic acid-modified enzyme and p-coumaric acid-modified enzyme toStaphylococcus aureusandBacillus subtiliswas 1.25 mg/mL. The peak fitting results of the amide-I band absorption peak in the infrared spectroscopy showed that the content of the secondary structure of the two modified enzymes obtained after modification was different from that of natural enzymes. In the study, two organic acids were used to modify egg white lysozyme, which enhanced the enzyme’s inhibition of Gram-negative bacteria, and analyzed the mechanisms for the change in the enzyme’s antibacterial ability from the perspective of the structural change of the modified enzyme, providing a new idea for lysozyme modification.Keywords:hen egg white lysozyme;chemical modification;antibacterial activity;secondary structure
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Foods
·
2022
·Vol. 12
·期 1
·7
·
IF 5.561
Fengxia Tang,Chuan Li,Xiaoran Yang,Jiandu Lei,Hongxia Chen,Changwei Zhang,Chengzhang Wang
Physical parameters (i.e., extraction yield, oil content), chemicals (i.e., fatty acids, phenolics) and oxidative stability associated with virgin olive oil (VOO) from ten varieties in Wudu, China, were analyzed as a function of maturity index and variety by multivariate analysis models. Most of the analytical parameters were significantly affected by the variety and maturity index, and the former was more influential than the latter. Phenolics were the principal factor dividing the ten varieties into four groups. High phenolic levels were observed in the ‘Koroneiki’ group and ‘Manzanilla’ group, but the oil extractability index differentiated between them, being the highest and lowest, respectively. The ‘Koroneiki’ group demonstrated high oil productivity and oil quality, which was worthy of promotion in large-scale cultivation. High amounts of linoleic enhanced the VOO health benefits of ‘Ascolana tenera,ArbequinaandZhongshan24’ group, but brought the risk of shortening the shelf-life. The ‘Ulliri Bardhe,Empeltre,Ezhi8,Yuntai14andPicual’ group clustered for the higher relative value of oleic acid. The maturity index had significant negative effects on the content of total phenolics, oleacein, oleocanthal, and oleic acid, but had a positive effect on the extractability index, which suggested that varieties with low phenolics and oleic acid levels should be harvested early.Keywords:virgin olive oil;chemical compounds;maturity index;variety;physical parameters
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