Frontiers in Microbiology
·
2022
·
IF 6.064
Yang Zhengbin,Hu Yuedan,Wu Jiangli,Liu Jingui,Zhang Furong,Ao Hongya,Zhu Yong,He Laping,Zhang Wei,Zeng Xuefeng
Yellow slurry water is a kind of nutrient-rich wastewater of tofu. Firstly, the medium of yellow slurry was optimized. Then, APP40, APP60, and APP80 were obtained by sedimentation with different concentration of ethanol (40, 60, and 80%). The physicochemical properties and primary structures of the three polysaccharides were studied by high performance anion exchange chromatography (HPAEC), high performance gel filtration chromatography (HPGFC), scanning electron microscope (SEM), atomic force microscope (AFM), and Fourier transform infrared (FT-IR) spectrometer. Finally, the effects of three polysaccharides on antioxidation activity were studied. According to the experimental optimization the results, the biomass and the production of Auricularia polytricha Polysaccharides (APPS) reached the peak, and they were 13.5 ± .655 and 9.42 ± .253 g/L (p < .05). The SEM and the AFM showed that the height of APP80 gradually increased from 31.1 to 46.7 nm and from APP40 to APP80. The particle size of APP80 increased, the pores decrease or even disappear, and the molecules begin to aggregate. The FT-IR spectrum analysis showed that the three polysaccharides possessed key functional groups. The carbohydrate content of APP40, APP60, and APP80 was 20.2, 34.25, and 31.73%. The molecular weights of APP40, APP60, and APP80 are 9.462 × 104, 8.742 × 104, and 8.091 × 104 Da, respectively. The three polysaccharides were composed of rhamnose, galactose, glucose, mannose, and xylose but with different molar ratio. APP80 showed strong reducing ability and scavenging activity of 2,2–diphenyl–1–picrylhydrazyl (DPPH) and hydroxyl radicals through antioxidant activities evaluated in vitro. This study introduces a way for the effective use of yellow slurry water.
研究领域:
食品科学
·
生物化学
✓ 已验证
DOI
PubMed
高影响因子
EUROPEAN JOURNAL OF DRUG METABOLISM AND PHARMACOKINETICS
·
2023
·Vol. 48
·期 4
·363-376
·
IF 1.9
Zhuang Yu,Wang Yuxiao,Li Ning,Meng Haitao,Li Zhiyu,Luo Jianguang,Qiu Zhixia
Background and ObjectivesThe oral bioavailability of withangulatin A (WA) is low and may undergo first-pass metabolism because of the presence of two esters bonds. This study aimed to identify the hydrolysis behavior and mechanism of WA, thus enriching its structure-pharmacokinetic relationship.MethodsThe in vivo pharmacokinetic studies of WA in rats were first investigated, followed by in vitro assays including metabolic stability, phenotyping identification and metabolic kinetics assays. After screening out the responsible enzymes with higher catalytic capacity, molecular docking study was performed to demonstrate the interaction mode between WA and metabolic enzymes. Then, metabolites in human serum albumin (HSA) were identified by LC-TOF-MS/MS.ResultsIn rats, the oral bioavailability of WA was only 2.83%. In vitro, WA was hydrolyzed in both rat and human plasma and could not be inhibited by selective esterase inhibitors. Physiologic concentration of HSA not recombinant human carboxylesterases (rhCES) could significantly hydrolyze WA, and it had a similar hydrolytic capacity with human plasma to WA. Furthermore, WA could stably bind to HSA by forming hydrogen bonds with Lys199 and Arg410, accompanied by the metabolic reaction of the lactone ring opening.ConclusionThe study showed that WA underwent obvious hydrolysis in rat and human plasma, which implied a strong first-pass effect. Serum albumin rather than common esterases primarily contributed to the hydrolytic metabolism of WA in plasma.
研究领域:
药理学
·
药物代谢
·
分子生物学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Food Chemistry-X
·
2025
·
IF 8.2
Shuai Zhao,Chang Hao,Linzhe Huang,Yuchen Gao,Lei Wang,Jing Lu,Yawei Shi
In this study, we aimed to elaborate the flavor profile, community structure, and functional taxa of Chinese sauerkraut ( jiangshui ), and revealed the associations between flavor profiles and core microbiota. We identified the 19 markers to characterize the regional flavor profiles by multivariate statistical analysis, and constructed the synthesis network of 19 volatile compounds. Additionally, Weissella, Schleiferactobacillus , Latilactobacillus , and Pichia were screened as biomarkers for fermented jiangshui , respectively. Neutral Community Model analysis suggested that the assembly of bacterial community was more dominated by stochastic processes, whereas deterministic factors, particularly humidity and temperature, drove the dynamic of fungal community. Furthermore, there was the commensal relationship between P. fermentans and four acid-producing bacteria. Moreover, P. fermentans , L. plantarum , and S. harbinensis played an important role in shaping the unique flavor and taste of jiangshui . This study provided the insights for understanding the mechanism of jiangshui fermentation and regulation of fermentation process.
研究领域:
食品微生物学
·
发酵技术
·
微生物生态学
·
食品科学
·
风味化学
·
宏基因组学
·
应用微生物学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
危险品化学品经营许可证（带存储）