BIORESOURCE TECHNOLOGY
·
2015
·
IF 4.494
Yan Zhao,Weijia Cao,Zhen Wang,Bowen Zhang,Kequan Chen,Pingkai Ouyang
In this study, Actinobacillus succinogenes NJ113 microbial electrolysis cells (MECs) were used to enhance the reducing power responsible for succinic acid production from corncob hydrolysate. During corncob hydrolysate fermentation, electric MECs resulted in a 1.31-fold increase in succinic acid production and a 1.33-fold increase in the reducing power compared with those in non-electric MECs. When the hydrolysate was detoxified by combining Ca(OH) 2 , NaOH, and activated carbon, succinic acid production increased from 3.47 to 6.95 g/l. Using a constant potential of −1.8 V further increased succinic acid production to 7.18 g/l. A total of 18.09 g/l of succinic acid and a yield of 0.60 g/g total sugar were obtained after a 60-h fermentation when NaOH was used as a pH regulator. The improved succinic acid yield from corncob hydrolysate fermentation using A. succinogenes NJ113 in electric MECs demonstrates the great potential of using biomass as a feedstock to cost-effectively produce succinate.
研究领域:
生物工程
·
微生物学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
METABOLIC ENGINEERING
·
2024
·
IF 6.8
Yajing Zhang,Tao Sun,Linqi Liu,Xupeng Cao,Weiwen Zhang,Wangyin Wang,Can Li
Microbial CO 2 fixation into lactic acid (LA) is an important approach for low-carbon biomanufacturing. Engineering microbes to utilize CO 2 and sugar as co-substrates can create efficient pathways through input of moderate reducing power to drive CO 2 fixation into product. However, to achieve complete conservation of organic carbon, how to engineer the CO 2 -fixing modules compatible with native central metabolism and merge the processes for improving bioproduction of LA is a big challenge. In this study, we designed and constructed a solar formic acid/pentose (SFAP) pathway in Escherichia coli , which enabled CO 2 fixation merging into sugar catabolism to produce LA. In the SFAP pathway, adequate reducing equivalents from formate oxidation drive glucose metabolism shifting from glycolysis to the pentose phosphate pathway. The Rubisco-based CO 2 fixation and sequential reduction of C3 intermediates are conducted to produce LA stoichiometrically. CO 2 fixation theoretically can bring a 20% increase of LA production compared with sole glucose feedstock. This SFAP pathway in the integration of photoelectrochemical cell and an engineered Escherichia coli opens an efficient way for fixing CO 2 into value-added bioproducts.
研究领域:
合成生物学
·
微生物学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Foods
·
2024
·Vol. 13
·期 22
·3558
·
IF 4.7
Xiaoting Chen,Jiang Yi,Zhen Wen,Yuting Fan
It is assumed that the stability and bioaccessibility of iron ions in iron–pea protein fibril (Fe-Fib PP) nanocomposite can be remarkably enhanced, and Fe-Fib PP exhibits great potential as an effective iron fortificant. Fe-Fib PP, a stable and effective iron supplement, was fabricated based on the reducing property of pea protein fibrils, derived from pea protein through thermal treatment at pH 2.0. The results demonstrated that the reducing power of iron was remarkably affected by fibril concentration and fibrillization degree. The reducing power of pea protein fibrils gradually enhanced from 0.31 to 0.92 with the increase in incubation time from 0 to 48 h. Compared with iron nanoparticles (Fe–Nano), Fe-Fib PP possessed much higher dispersibility. Additionally, the stability of iron in Fe-Fib PP was significantly higher than that in Fe–Nano under different storage conditions. X-ray photoelectron spectroscopy (XPS) outcomes revealed Fe (II) content in Fe-Fib PP (70.75 ± 0.65%) was remarkably higher than that of Fe–Nano (56.05 ± 0.50%). In addition, the bioaccessibility of Fe (II) dramatically improved from 42.7% to 62.8% using PP fibrils as carriers. The findings suggest that Fe-Fib PP is an effective iron nutrition enhancer.
研究领域:
食品科学
·
营养学
·
材料科学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2020
·
IF 6.306
Yaqi Tu,Yan Xu,Fazheng Ren,Hao Zhang
The characteristics and antioxidant activity of Maillard reaction products (MRPs) from 2′-fucosyllactose (2′-FL), a human milk oligosaccharide, and α-lactalbumin (α-LA) were investigated. MRPs were prepared by reacting 2′-FL with α-LA at 60 °C and 79% relative humidity for up to 72 h. The absorbance and fluorescence intensity of heated α-LA-2′-FL increased as the heating time increased, while the free amino group content decreased, confirming that 2′-FL reacted with α-LA and produced various MRPs at different incubation stages. Conjugates of 2′-FL and α-LA and aggregation of α-LA were observed by SDS-PAGE. The secondary structure of α-LA did not change significantly after reacting with 2′-FL. In terms of antioxidant activity, the 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging activity and reducing power of α-LA-2′-FL increased significantly when compared with the protein only sample ( p < 0.05). The findings provide a foundation for the characterization and functional analysis of MRPs in dairy products.
研究领域:
食品科学
·
营养学
·
生物化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2015
·
IF 2.416
Cunshan Zhou,Xiaojie Yu,Xiaopei Qin,Haile Ma,Abu ElGasim A. Yagoub,Jiali Hu
Kinetics modelling, DPPH radical scavenging activity and reducing power of rapeseed meal protein were investigated under simulated duodenum digestion. Kinetics of the reaction was considered in relation to initial substrate concentration, initial enzyme concentration, and hydrolysis time. Optimum hydrolysis conditions were trypsin concentration of 10 g/L, substrate concentration of 4 g/L, time of 40 min and temperature of 37 °C. From the results a general kinetic enzymolysis equation was suggested, providing a rational theoretical basis for determining the parameters of the reaction. The highest antioxidant activity was in accordance with the optimum reaction conditions. Antioxidant free amino acids increased after hydrolysis. Antioxidant oligopeptides of molecular weights of 2608, 1695 and 211 Da were identified. At a concentration of 2 mg/mL, the peptide fraction of CS-F 2 -CC 2 ; with molecular weight of 1000–1500 Da; showed the highest DPPH radical scavenging activity and reducing power, accounting for 70.32% and 0.538, respectively. The trypsin-hydrolysate displayed a potential capacity to scavenge free radicals and binding irons after duodenal digestion, appearing as promising ingredient to formulate functional foods with antioxidant activity.
研究领域:
食品科学
·
生物化学
·
营养学
✓ 已验证
产品关联
DOI
高影响因子
INTERNATIONAL DAIRY JOURNAL
·
2019
·
IF 2.735
Haixia Wang,Jitao Yang,Min Yang,Wei Ji
Maillard reaction products (MRPs) were prepared by reacting both Yak and Holstein casein with different ratios of glucose to casein from 0:1 to 2.5:1. The results showed that the content of intermediate products and browning intensity of the Yak casein-glucose system increased with increasing concentrations of glucose, but were lower than for the Holstein system at the same ratio. With glycosylation, the reducing power and the 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity of both Yak and Holstein caseins were enhanced. With increased glucose content, the reducing power of Yak MRPs increased at the same concentration. The metal chelating activity of Holstein MRPs decreased or was eliminated in the ratio range of 0.5:1 to 2.0:1 g glucose g −1 casein, while that of Yak MRPs were reduced in general. Improvement of the inhibitory activity for Yak casein was lower than that of Holstein casein after glycosylation by glucose.
研究领域:
食品科学
·
化学
·
生物化学
✓ 已验证
产品关联
DOI
高影响因子
CHEMICAL ENGINEERING JOURNAL
·
2022
·
IF 16.744
Tao Sun,Zhixiang Li,Shubin Li,Lei Chen,Weiwen Zhang
Cyanobacteria have been considered as an ideal photosynthetic chassis for CO 2 recycle and bioconversion, which could make a significant contribution to carbon neutrality. However, several inherited issues associated with current cyanobacterial strains need to be addressed before their biotechnological application, such as slow growth, uneven of carbon distribution, biased production of reducing power and imbalance between growth and biosynthesis. To address the issues, myo -inositol (MI) was selected as an example target and a fast-growing cyanobacterium Synechococcus elongatus UTEX 2973 was utilized as chassis to improve cell growth. Second, several genes involved in MI synthesis were evaluated. Third, the MI biosynthesis was further increased by cofactors enhancement and down regulation of the competing pathways using multiplex artificial small RNAs (PTRNAs). Forth, a MI sensor was developed and optimized to trigger the automatic expression PTRNAs to achieve real-time intelligent regulation, avoiding the growth defect caused by blocking essential genes at early growth stage. Fifth, carbon re-direction was achieved using rhythmical cultivation, resulting in a final production of 262.6 mg/L MI in shaking flask, which represents the highest production from CO 2 in cyanobacteria. Finally, the metabolomic analysis was applied to elucidate the shifted metabolic flux and predicted targets for future optimization. Together of all efforts, we can achieve the CO 2 -based MI biosynthesis to the same order of magnitude as heterogenous microorganisms with suitable scale-up in the future.
研究领域:
生物技术
·
微生物学
·
代谢工程
·
合成生物学
✓ 已验证
DOI
高影响因子
FOOD SCIENCE AND BIOTECHNOLOGY
·
2023
·
IF 2.9
Yuan Meng,Cao Yu,Zheng Haoyang,Chen Kunlin,Lu Yuping,Wang Jing,Zhu Liqin,Chen Ming,Cai Zhipeng,Shen Yonggen
This study used glucose, fructose, maltose and dextran to explore the effects of different carbohydrates on the Maillard reaction of casein phosphopeptides (CPP). The color parameter results showed that heating time from 1 to 5 h led to brown color, which was consistent with the observed increased in browning intensity. Fourier transform infrared spectroscopy results verified that four carbohydrates reacted with CPP to produce Maillard conjugates. Fluorescence spectroscopy showed that the Maillard reaction changed the tertiary structure of CPP by decreasing the intrinsic fluorescence intensity and surface hydrophobicity compared with the CPP-carbohydrate mixture. At the same time, the Maillard reaction effectively improved the emulsifying properties, reducing power and DPPH radical scavenging activity of CPP. Furthermore, this study also found that glucose and fructose improved CPP more than maltose and dextran. Therefore, monosaccharides have good potential in modifying CPP via the Maillard reaction. Graphical Abstract
研究领域:
食品科学
·
化学
·
营养学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
JOURNAL OF FOOD BIOCHEMISTRY
·
2016
·Vol. 40
·期 4
·603-612
·
IF 0.832
Lu Zhang,Zong-Cai Tu,Hui Wang,Qing-Hui Wen,Zhi-Feng Fu,Xing Xie
Effects of dynamic high pressure microfluidization (DHPM), microwave, ultrasound, maceration and high temperature, on the phenolic acids and antioxidant activity of Artemisia selengensis Turcz (AST) were investigated. Microwave exhibited the best extraction efficacy on phenolic compounds and flavonoids with the content of 40.30 μg GAE/mg Extract, and 37.75 μg RTE/mg Extract, respectively. Microwave extract (MWE) also showed the strongest DPPH· and HO· scavenging ability (IC 50 value of 0.23 and 0.50 mg/mL, respectively), and reducing power (Ab 0.3 value of 0.23 mg/mL). Quinic acid, 3 caffeoylquinic acids (CQAs), 2 coumaroylquinic acids, 4 dicaffeoylquinic acids (diCQAs) were identified as the major phenolic acids in AST using HPLC-QTOF-MS/MS, and 3-CQA (63.71 μg/mL) showed the highest content followed by 1,5-diCQA (17.91 μg/mL) and 3,5-diCQA (13.50 μg/mL). MWE had the highest 3-CQA and diCQAs. While, high temperature could promote the degradation of diCQAs, 3- and 4-caffeoyl are more liable to decompose as compared with 1- and 5-caffeoyl. Practical Application Over production of reactive oxygen species (ROS) in body will induce various chronic diseases. AST is an underutilized vegetable with many health benefits. This research indicates that AST possessed appreciating antioxidant activities and abundant phenolic acids, it is could be a potentail antioxidants resource and for prevention of chronic diseases associated with ROS. It also suggested that microwave could be a promising method for extracting the antioxidants in AST. Therefore, this research could lay a foundation for the high-value application of AST in food, health care and natural therapy industry, and provide some methodological references for the development of antioxidants in AST.
研究领域:
药理学
·
食品科学
·
分析化学
✓ 已验证
产品关联
DOI
高影响因子
FOOD CHEMISTRY
·
2023
·
IF 8.8
Lijuan Zhu,Wanfeng Hu,Ayesha Murtaza,Aamir Iqbal,Mengjie Kong,Jiao Zhang,Jiaxing Li,Xiaoyun Xu,Siyi Pan
Fresh-cut Chinese water chestnut (CWC) was treated with high pressure CO 2 (HPCD) to inhibit the browning reactions, and the underlying mechanism was investigated in this study. Results showed that HPCD at 2 MPa pressure significantly inhibited lipoxygenase activity and enhanced superoxide dismutase activity, leading to decreased malondialdehyde and H 2 O 2 contents in surface tissue. Moreover, HPCD could reduce total phenols/flavonoids content of surface tissue. Compare with control, homoeriodictyol, hesperetin, and isorhamnetin contents of 2 MPa HPCD-treated samples on day 10 were reduced by 95.72%, 94.31%, and 94.02%, respectively. Furthermore, HPCD treatment enhanced antioxidant enzyme activities, and improved the O 2 – scavenging ability and reducing power of inner tissue. In conclusion, by regulating ROS and membrane lipid metabolism, HPCD treatment with appropriate pressure could retard the biosynthesis of flavonoids and enzymatic oxidation of phenolic compounds in surface tissue, and enhance antioxidant activity of inner tissue, thereby, delaying the quality deterioration of fresh-cut CWC.
研究领域:
食品科学
·
植物生理学
·
采后技术
✓ 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）