APPLIED MICROBIOLOGY AND BIOTECHNOLOGY
·
2019
·Vol. 103
·期 9
·3715-3725
·
IF 3.67
Wang Chengcheng,Zheng Pu,Chen Pengcheng
Raspberry ketone is an important ingredient in the flavor and fragrance industries. Due to its low content in fruits and vegetables, the production of natural raspberry ketone using heterologous synthesis in microbial strains is recently attracting increased attention. In this work, a heterologous pathway to produce raspberry ketone from p -coumaric acid, including 4-coumarate: CoA ligase (4CL), benzalacetone synthase (BAS), and raspberry ketone/zingerone synthase (RZS1) from plants, was successfully assembled in Escherichia coli . When the RZS1 gene was introduced into E. coli and co-expressed with two other genes, the intermediate 4-hydroxybenzylidene acetone in the pathway was almost completely transformed into a raspberry ketone. Substituting TB medium for M9 medium increased raspberry ketone titers by 3–4 times. Furthermore, the heterologous pathway was partitioned into two modules; module one produced p -coumaroyl-CoA from p -coumaric acid by 4CL, and module two produced raspberry ketone from coumaroyl-CoA by the action of BAS and RZS1. Optimizing the balanced expression of the two modules, it was shown that moderate expression of module one and high expression of module two was the best combination to enhance raspberry ketone production. The engineered strain CZ-8 reached 90.97 mg/l of raspberry ketone, which was 12 times higher than previously reported. In addition, the preferred approach of the heterologous pathway was related to the heterologous genes from different sources; for example, 4CL from Arabidopsis thaliana seemed to be more suitable for raspberry ketone production than that from Petroselinum crispum . This work paves an alternative way for future economic production of natural raspberry ketone.
研究领域:
生物化学
·
合成生物学
✓ 已验证
DOI
PubMed
高影响因子
MOLECULES
·
2022
·Vol. 27
·期 7
·2145
·
IF 4.927
Ning Jin,Shouyu Zhang,Shibo Sun,Minghuo Wu,Xiaojing Yang,Jianqiang Xu,Kun Ma,Shui Guan,Weiping Xu
Industrial processing of raspberry juice and wine generates considerable byproducts of raspberry pomace. Ellagic acids/ellagitannins, being characterized by their antioxidant and antiproliferation properties, constitute the majority of polyphenolics in the pomace and are valuable for recovery. In the present study, we developed a novel procedure with sodium bicarbonate assisted extraction (SBAE) to recover ellagic acid from raspberry wine pomace. Key parameters in the procedure, i.e., sodium bicarbonate concentration, temperature, time and solid/liquid (S/L) ratio, were investigated by single factor analysis and optimized subsequently by Response Surface Methodology (RSM). Optimal parameters for the SBAE method here were found to be 1.2% (w/v) NaHCO3, 1:93 (w/v) S/L ratio, 22 min and 100 °C. Under these conditions, the ellagic acid yield was 6.30 ± 0.92 mg/g pomace with an antioxidant activity of 79.0 ± 0.96 μmol Trolox eq/g pomace (DPPH assay), which are 2.37 and 1.32 times the values obtained by extraction with methanol–acetone–water solvent, respectively. The considerable improvement in ellagic acid extraction efficiency could be highly attributed to the reactions of lipid saponification and ellagitannin hydrolysis resulted from sodium bicarbonates. The present study has established an organic solvent-free method for the extraction of ellagic acid from raspberry wine pomace, which is feasible and practical in nutraceutical applications.Keywords:ellagic acid;extraction;raspberry;wine pomace;sodium bicarbonate;response surface methodology
研究领域:
食品科学
·
植物化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Foods
·
2025
·Vol. 14
·期 10
·1796
·
IF 5.1
Ziyan Hua,Yunfan Lv,Han Zhang,Tianyi Mao,Ruyu Xv,Mingxuan Pan,Yadong Hu,Shu Liu,Yaowei Fang
The gut microbiota plays important functions in human health and influences immune responses, metabolic processes, and several physiological activities. The modulation of the gut microbiota through dietary interventions has emerged as a promising approach, leading to significant interest in the development of functional foods that provide health benefits. In this context, our study investigated the effects of raspberry juice fermented byLimosilactobacillus fermentumFUA033 on the structure and metabolism of the gut microbiota. We performed 16S rRNA gene sequencing and nontargeted metabolomics analyses to evaluate changes in the microbial composition and metabolite profiles resulting from fermentation. Our findings revealed that fermented raspberry juice considerably increased the gut microbial diversity and promoted the abundance of beneficial genera. Fermentation substantially increased the production of short-chain fatty acids, such as acetate and butyrate, which increased from 30.09 ± 5.23 mmol/L to 43.07 ± 3.31 mmol/L, and from 7.72 ± 1.72 mmol/L to 15.01 ± 1.26 mmol/L, respectively. Metabolomic analyses also showed significant enhancements in amino acid metabolism pathways, particularly those involving tyrosine, arginine, and proline. These results highlight the potential of fermented raspberry juice as a functional food to improve gut health and metabolic functions.
研究领域:
营养学
·
微生物学
·
代谢组学
✓ 已验证
DOI
PubMed
高影响因子
ACS Applied Materials & Interfaces
·
2024
·
IF 8.3
Xubao Jiang,Diankai Zhang,Yujun Wang,Ruiqing Wang,Xiang Zheng Kong,Xiaoli Zhu,Shusheng Li,Xiangling Gu
Raspberry-like microspheres have been widely used as superhydrophobic materials, photonic crystals, drug carriers, etc. Nevertheless, their preparation methods, usually consisting of multiple steps, are generally time- and energy-consuming. Herein raspberry-like SiO2@polyurea microspheres (SiO2@PUM) are readily prepared via a one-step precipitation polymerization of isophorone diisocyanate in a H2O/acetone mixture with the presence of SiO2 particles. The sphere size, surface roughness, and SiO2 content of SiO2@PUM are easily adjustable by varying the experimental conditions. TEM and SEM observations reveal that the final SiO2@PUM exhibits a core–shell structure, with polyurea (PU) in the core and SiO2 particles as the shell. In the process, the SiO2 particles were initially located on the PUM surface as a monolayer. With the reaction proceeding, the monolayer of SiO2 particles became thicker, forming a thicker layer of SiO2 particles on PUM due to the accumulation of SiO2 particles, leading to a multilayer structure of SiO2 particles on the shell of SiO2@PUM. The formation mechanism of the raspberry-like SiO2@PUM was thoroughly discussed and ascribed to electrostatic attraction between the positively charged PU and negatively charged SiO2 particles. Once dried, SiO2@PUM was superhydrophobic and turned hydrophilic if water-wetted. Using a layer of SiO2@PUM, effective separation with good reusability for a variety of oil–water mixtures was achieved regardless of the oil density and types of oil–water emulsions. This work presents a novel protocol for the preparation of raspberry-like microspheres with tunable wettability via a rapid and green process, and the resulting microspheres are highly effective for the separation of diverse types of oil–water mixtures.
研究领域:
材料科学
·
化学工程
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Polymer Chemistry
·
2013
·Vol. 4
·期 10
·3020-3027
·
IF 5.231
Yangyi Sun,Yuyong Yin,Min Chen,Shuxue Zhou,Limin Wu
This paper presents a one-step procedure for the facile synthesis of monodisperse raspberry-like polymer colloidal particles by soap-free emulsion polymerization of styrene (S), acrylic acid (AA), and 3-(trimethoxysilyl)propyl methacrylate (MPS). In this method, when S, AA, and MPS are mixed with water and stirred at a certain temperature, raspberry-like P(S–MPS–AA) colloidal particles with uniform shapes and sizes could be obtained in a reliable manner. Both the core particles and the smaller corona particles of core surfaces were formed in situ. A mechanism of formation based on the second nucleation induced by MPS-enriched segments on the core surfaces is proposed.
研究领域:
材料科学
·
化学工程
✓ 已验证
产品关联
DOI
高影响因子
Food Bioscience
·
2025
·
IF 5.9
Yongtao Fei,Yihe Huang,Puxi Fan,Jianjun Shen,Weidong Bai,Gongliang Liu
Fermentation of plant-based juices by lactic acid bacteria (LAB) is a effective way to improve their aroma and nutritional functions. This study was to select LAB for fermentation of raspberry, further investigating the functionality of fermented raspberry beverage (FRB). Lactobacillus plantarum X-37, Lactobacillus pentosus P-l, and Enterococcus faecalis W-9 were found to improve total phenolic content of FRB by at least 36.40 %. Meanwhile, L . plantarum R-1, S-4, and DF9 that improved flavor of FRB were also selected. The optimal strain combination for FRB was L. pentose P-1 and L. plantarum R-1, which could not only improved the content of total phenol to 3.34 g/L, but also enhanced the contents of key aroma components such as phenethyl alcohol and geranyl acetone to 3.73 mg/L and 0.09 mg/L, respectively. Besides, the contents of undesirable aromas in FRB by this strain combination reduced significantly. The results of functional evaluation indicated the relative abundance of beneficial genera in FRB such as Bifidobacterium and Lactobacillus increased by more than 100 % while the abundance of harmful bacterial genera such as Klebsiella Dorea, and Collinsella decreased by more than 50 % compared with saline group (BG) after 48 h digestion. Besides, the contents of short chain fatty acid in FG were higher than those in control groups (FIG, UFG and BG). Therefore, this study indicated that fermentation with mixed LAB could enhance the aroma and functionality of raspberry beverage, which provide a theoretical basis for the application of LAB in the fermentation of raspberry beverage.
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
NEW JOURNAL OF CHEMISTRY
·
2021
·Vol. 45
·期 15
·6651-6660
·
IF 3.591
Chao Wang,Guolong Sang,Yedong Rong,Boran Zhang,Yi Zhao,Jinlong Yang
Nanoscale complex-shaped colloids with tunable morphologies and fascinating properties have attracted the attention of numerous scientists for decades. Exploring facile synthetic strategies has always been the target for the large-scale production and practical use of these remarkable materials. Herein, we developed a one-step strategy to fabricate raspberry-like hollow periodic mesoporous organosilica (RHPMO) with tunable surface structures and specific surface area as high as 1628 m2 g−1. Unexpectedly, this preparation method shares a similar protocol as that of the classical one to make spherical PMO. The dynamic formation process of RHPMO has been detected by TEM. PMOs with solid cores were formed at the first stage, followed by a hollowing process owing to the tension of condensation among the silica precursor molecules. The final RHPMO nanoparticles were generated by controlling the condensation and the adsorption of the as-formed precursor/surfactant assemblies and covalently bonding them subsequently onto the surface of the core. The size of corona particles increased with the concentration of NH3·H2O, while low reaction temperatures were beneficial for the formation of RHPMO instead of spherical HPMO (SHPMO). A superhydrophobic coating was realized by depositing fluorine-modified RHPMO layers onto the glass substrate. The measured contact angle reached 153.9°. This one-step strategy for fabricating RHPMO may bring the new understandings of the formation mechanism of PMO and is expected to serve as a facile way for the large-scale production of raspberry-like functional silica spheres, which will thus open gates for more targeted applications.
研究领域:
材料科学
·
纳米技术
✓ 已验证
产品关联
DOI
高影响因子
POLYMERS FOR ADVANCED TECHNOLOGIES
·
2022
·Vol. 33
·期 9
·2736-2750
·
IF 3.348
Chongyang Mai,Li Yang,Chengcheng Lv,Junwen Tian,Qintian Gu,Jian Hu,Yan Jiang,Hongwen Zhang
In this article, we introduce a facile method for preparing triple-scale raspberry-like composite particles. First, the copolymerized microspheres of styrene and 3-methacryloyloxypropyltrimethoxysilane were prepared by suspension polymerization, and then double-sized SiO 2 particles were synthesized by one-pot using the secondary nucleation phenomenon of ethyl orthosilicate. Finally, the styrene copolymer microspheres were combined with SiO 2 particles to form raspberry-like microspheres. Adjusting the feed rate of the precursor and the water content can achieve the transition from dual-scale raspberry-like particles to triple-scale raspberry-like particles. The structure and morphology of the composite particles were characterized by infrared analysis, scanning electron microscope, and so forth, and the contact angle to water was measured. The results show that the superhydrophobic surface prepared by triple-scale raspberry-like composite particles has a static contact angle of up to 158 ± 1°, and a high Cassie-Baxter state stability, which can withstand a pressure of up to 565 Pa. It also shows great application potential in self-cleaning, anti-freezing and so on.
研究领域:
材料科学
·
界面化学
✓ 已验证
产品关联
DOI
高影响因子
FOOD RESEARCH INTERNATIONAL
·
2025
·
IF 8
You Luo,Ruling Tang,Yongguang Huang
Red raspberries are associated with various health benefits, with pectic polysaccharides as their primary component and potential key contributor to these effects. This study aimed to evaluate the antioxidant and prebiotic potential of four red raspberry pectic polysaccharides (RP)—EN-RP (enzyme-assisted extraction), AC-RP (acid-assisted extraction), AL-RP (alkali-assisted extraction), and US-RP (ultrasound-assisted extraction)—and to elucidate the relationship between their structure and function. AC-RP and US-RP contained higher proportions of homogalacturonan (HG) at 50.92 % and 53.10 %, respectively, while EN-RP and AL-RP exhibited higher proportions of rhamnogalacturonan-I (RG-I) at 63.89 % and 43.37 %, respectively. All four polysaccharides demonstrated significant antioxidant and prebiotic properties. AL-RP exhibited the strongest DPPH radical scavenging activity, while US-RP showed the highest hydroxyl radical scavenging ability. These pectic polysaccharides were highly fermentable, significantly modulating gut microbiota composition and promoting the production of propionic acid, particularly EN-RP and AL-RP. Compared to the blank group, RP intervention significantly enriched Bacteroides , Phocaeicola , Bifidobacterium , Limosilactobacillus , and Paraprevotella . Carbohydrate-active enzyme genes in metagenomes revealed that glycoside hydrolases played a vital role in the degradation and utilization of red raspberry polysaccharides. Furthermore, correlation analysis indicated that a higher RG-I proportion and an elevated Rha/GalA ratio enhanced the abundance of certain beneficial microbial species and increased propionic acid production. These findings advance the understanding of the structure-function relationship of natural pectic polysaccharides and highlight their potential for tailoring gut microbiota and promoting health through precise dietary interventions.
研究领域:
食品科学
·
营养学
·
微生物学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
JOURNAL OF COLLOID AND INTERFACE SCIENCE
·
2022
·
IF 9.965
Wei Chen,Binbin Yu,Zhiyou Wei,Sheng Mao,Tao Li
Hypothesis Although a raspberry-like configuration has been long observed in biological processes (e.g., the intimate association between Cajal bodies and B-snurposomes), studies on this morphology are very limited. Raspberry-like droplets created with multiple immiscible liquids are expected to provides an ideal model for such structures in biological systems, including their possible formation mechanism, phase behaviors, and coalescence dynamics. Experiments & Simulations Using three liquid phases, one surfactant and some colloidal particles, raspberry-like droplets containing one large central droplet and multiple protrusions embedded on its surface were successfully created. Confocal microscopy studies were carried out to track their formation and coalescence dynamics. A 2D phase-field model was applied to test the influence of the protrusions in the system. Findings The formation of this raspberry-like morphology involves a partial inversion process, which was predicted by Friberg et al. with numerical simulations but has never been demonstrated experimentally. A two-step coalescence was revealed, where the protrusions merge first and create a capillary bridge, which drives the droplets to coalesce. Increasing the viscosity of the continuous phase can help to prevent the destabilization. These fundamental features of raspberry-like droplets represent an important step toward producing multi-liquid materials with unique functionality, and can potentially illuminate some biological systems and processes.
研究领域:
生物物理学
·
材料科学
·
细胞生物学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Antioxidants
·
2019
·Vol. 8
·期 8
·274
·
IF 4.52
Lingfeng Wu,Yufeng Liu,Yin Qin,Lu Wang,Zhenqiang Wu
The anti-oxidative phenolic compounds in plant extracts possess multiple pharmacological functions. However, the phenolic characterization and in vitro bio-activities in various parts of raspberry (Rubus idaeusL.) have not been investigated systematically. In the present study, the phenolic profiles of leaves (LE), fruit pulp (FPE), and seed extracts (SE) in raspberry were analyzed by HR-HPLC-ESI-qTOF-MS/MS method, and their antioxidant activities and digestive enzymes inhibitory abilities were also investigated. The molecular docking analysis was used to delineate their inhibition mechanisms toward type II diabetes related digestive enzymes. Regardless of LE, FPE, or SE, 50% methanol was the best solvent for extracting high contents of phenolic compounds, followed by 50% ethanol and 100% methanol. The LE of raspberry displayed the highest total phenolic content (TPC) and total flavonoid content (TFC). A total of nineteen phenolic compounds were identified. The quantitative results showed that gallic acid, ellagic acid, and procyanidin C3 were the major constituents in the three extracts. The various parts extracts of raspberry all exhibited the strong antioxidant activities, especially for LE. Moreover, the powerful inhibitory effects of the three extracts against digestive enzymes (α-glucosidase andα-amylase) were observed. The major phenolic compounds of the three extracts also showed good inhibitory activities of digestive enzyme in a dose-dependent manner. The underlying inhibitory mechanisms of the main phenolic compounds against digestive enzymes were clarified by molecular docking analysis. The present study demonstrated that the various parts of raspberry had strong antioxidant activities and inhibitory effects on digestive enzymes, and can potentially prevent oxidative damage or diabetes-related problems.Keywords:Rubus idaeusL.;phenolic compounds;HPLC-ESI-HR-qTOF-MS/MS;antioxidant activities;digestive enzymes inhibitors;molecular docking analysis
研究领域:
植物化学
·
药理学
·
营养学
✓ 已验证
DOI
PubMed
高影响因子
Polymer Chemistry
·
2016
·Vol. 7
·期 27
·4531-4541
·
IF 5.687
Chunbao Du,Nan Zhang,Shichao Ding,Xumian Gao,Ping Guan,Xiaoling Hu
The surface functionalities of nanomaterials provide an invaluable resource to biomaterials science in the form of biomolecular recognition, sensing, self-assembly and drug delivery. This paper presents a one-step procedure for the facile preparation of highly cross-linked raspberry-like nano/microspheres by the dispersion polymerization of polyethylene glycol dimethacrylate and N-vinylimidazole. Ionic liquid-functionalized reactions were then conducted on the surface of the raspberry-like nano/microspheres to investigate the effects of the functional groups on the peptide adsorption in aqueous media. Various characterization methods were employed to characterize the as-prepared nano/microspheres and to track the experiment process. The results reveal that the nano/microspheres were raspberry-like, monodisperse and stable. It was also found that the adsorption of immunostimulating hexapeptide from human (IHH) was correlated with the surface properties of the ionic liquid-functionalized nano/microspheres, which demonstrated their potential use for the immobilization and release of IHH in practical application.
研究领域:
生物材料科学
·
药物递送
·
纳米技术
✓ 已验证
产品关联
DOI
高影响因子
危险品化学品经营许可证（带存储）