FOOD CHEMISTRY
·
2024
·
IF 8.5
Shengxin Ji,Yong Yang,Huipin Li,Zhen Li,Biao Suo,Minghui Fan,Zhilu Ai
This study aimed to enhance the rehydration property of fried-free instant noodles using a fermentation method with exopolysaccharide-producing Weissella confusa , thereby improving their quality. The effect of sourdough fermented with W. confusa on the rehydration property, cooking qualities and in vitro starch digestibility of fried-free instant noodles was investigated. Compared with the control group, the rehydration time of fried-free instant noodles prepared using W. confusa –fermented sourdough supplemented with 2 % sucrose was significantly reduced by 17.36 % from 403 to 333 s, the cooking loss was significantly decreased by 12.72 % from 12.50 % to 10.91 %, and the digestible starch content was significantly increased by 5.40 % from 73.09 % to 77.04 % ( p < 0.05). Sourdough fermentation with W. confusa created an acidic environment and produced hydrophilic exopolysaccharides, which significantly enhanced the rehydration property and cooking quality of fried-free instant noodles by improving their degree of gelatinization and reducing their relative crystallinity ( p < 0.05).
研究领域:
食品科学
·
微生物学
·
食品加工
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Food Bioscience
·
2025
·
IF 5.9
Xiqian Tan,Anqi Sun,Shuaibo Gao,Zixiao Shen,Lijun You,Fangchao Cui,Xuepeng Li,Jianrong Li
The uric acid (UA) degrading Weissella cibaria X1 was employed for the fermentation of safflower ( Carthamus tinctorius L.). Compared with naturally fermented safflower, X1 fermented safflower significantly enhancing the antioxidant capacity and xanthine oxidase (XO) inhibition rate, decreased UA levels by 81.30%, XO activity by 99.02%, and creatinine levels by 27.08% based on a hyperuricemia (HUA) zebrafish model. Additionally, it upregulated the genes inhibiting UA synthesis—hypoxanthine-guanine phosphoribosyltransferase 1 (HPRT1 gene) 1.91 fold, and those promoting UA excretion—urate oxidase (UOX) gene 5.40 fold, organic anion transporter 1 (OAT1) gene 4.80 fold, hepatocyte nuclear factor 4 alpha (HNF4A gene) 3.29 fold, and polyvalent PDZ domain 1 (PDZK1) gene 57.46 fold. Subsequently, non-targeted metabolomics analysis showed that X1 fermentation downregulated the content of L-glutamine and modulated purine metabolism than the safflower fermented naturally, thus decreasing the levels of purines and increasing those of scolymoside. Our research provided a potential HUA therapy via both pharmaceutical and nutraceutical strategies.
研究领域:
微生物学
·
食品科学
·
代谢组学
·
药理学
·
分子生物学
·
营养学
·
天然产物化学
✓ 已验证
产品关联
DOI
高影响因子
Food Science and Human Wellness
·
2024
·
IF 5.6
Mengyang Liu,Xinping Lin,Jing Yang,Xu Yan,Chaofan Ji,Huipeng Liang,Sufang Zhang,Liang Dong
This study investigated the effects of salt (3 % and 6 %, m/m ) and rice flour (10 % and 20 %, m/m ) addition in sour meat, a traditional Chinese fermented meat. It was found that salt has greater effect than rice flour addition in spontaneous fermentation. Low-salt groups had lower pH and higher titratable total acid. In the low-salt groups, the dominant genera were Lactobacillus and Lactococcus , whereas Staphylococcus , Weissella , and Tetragenococcus were dominant in the high-salt groups. Higher total free amino acids and essential amino acids, organic acids, hexanoic acid ethyl ester and octanoic acid ethyl ester were found in the low-salt groups. The RDA analysis revealed that Lactococcus was closely related to product quality, with the S3F10 (3 % salt and 10 % rice flour) group outperforming the others in the sensory evaluation. Therefore, 3 % salt and 10 % rice flour were considered more appropriate for the production of healthy and tasty fermented sour meats.
研究领域:
食品科学
·
微生物学
·
发酵技术
✓ 已验证
DOI
高影响因子
Microorganisms
·
2025
·Vol. 13
·期 9
·2088
·
IF 4.2
Yingchao Sun,Yuxin Chai,Shuangming Li,Yongcheng Chen,Chunhui Ma,Rongzheng Huang,Fanfan Zhang
Background: Nettle is a potential non-conventional feed resource due to its high level of crude protein content, and ensiling is better for utilization in the animal industry. Previous integrated analysis (microbiome and metabolome) suggested that 4-pentenoic acid and malic acid in ensiled nettle may inhibit harmful microorganisms within the system. The present study investigated the effects of these two acids on nettle silage quality through the addition of 1% fresh weight of these acids, then analyzed the characteristics and bacterial communities during 60 days of nettle ensiling. Results: The addition of 4-pentenoic acid increased the content of crude protein (CP) and acetic acid (AA) compared with both control and malic acid-treated groups during 30 to 60 days of ensiling (p< 0.05). Lactic acid (LA) content was highest in the malic acid-treated group (4.21%, dry matter, DM based) compared to the control and 4-pentenoic acid-treated groups after 7 days of nettle ensiling (p< 0.05), but lower compared with the 4-pentenoic acid-treated group after 30 days of nettle ensiling (p< 0.05), and it was not detected in all groups after 60 days of silage. The contents of butyric acid (BA) and ammonia (AN) were the lowest (2.92–4.39% of DM and 9.94–24.28% of total nitrogen, respectively) in the 4-pentenoic-treated group compared with both control and malic acid-treated groups during 30 to 60 days of ensiling (p< 0.05). Both acids increased the relative abundance ofWeissellaafter 30 days of nettle ensiling, with 4-pentenoic acid showing a higher inhibitory capacity. Both acids showed a trend to inhibit the relative abundance ofClostridium sensu stricto 15after 30 days of nettle ensiling.Clostridium sensu stricto 15showed significant positive correlation with BA and AN (p< 0.05). Conclusions: The results of the present study suggested that the addition of 4-pentenoic could improve the quality of silage by reducing levels of protein degradation, probably resulting from its inhibited activity againstClostridiumspp. However, malic acid was less effective than 4-pentenoic acid in suppressingClostridiumspp. activity and the associated production of BA and AN, resulting in inferior preservation of CP.
研究领域:
动物科学
·
微生物学
·
植物科学
·
生物化学
·
生物技术
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD RESEARCH INTERNATIONAL
·
2022
·
IF 7.425
Jing Han,Xinping Lin,Huipeng Liang,Sufang Zhang,Beiwei Zhu,Chaofan Ji
Biogenic amines (BA) are often present at high concentrations in fermented meat and cause foodborne illness. The aim of this work was to screen amine-degrading starters for Roucha (a fermented meat) to improve product safety and quality. Firstly, Weissella viridescens F2 and Lactiplantibacillus plantarum His6 with multi-copper oxidase activity and high degradation rates towards histamine and tyramine were selected as single or mixed starters. Additionally, the effect of starters on bacterial community succession, acid production, BA accumulation, free amino acid profiles, and volatile compound profiles were evaluated during the fermentation of Roucha. Results indicated that all starters could effectively reduce the accumulation of BA in Roucha. At the end of fermentation, Lpb. plantarum His6 as a single starter reduced the histamine level (38.15 %), while mixed starters ( Lpb. plantarum His6 + W. viridescens F2) possessed a high tyramine-reduction rate (54.95 %) and total BA-reduction rate (46.64 %). Bacterial succession analysis revealed that starters could help establish the dominance of lactobacilli or Weissella quickly, which contributed to the direct degradation of BA and inhibited the growth of amine-producing bacteria. Furthermore, Lpb. plantarum His6 could promote the accumulation of essential amino acids (leucine, phenylalanine, threonine, isoleucine), sweet and umami amino acids (glycine, threonine, glutamate), and volatile compounds of good odor, indicating that this strain greatly contributed to the development of good taste and aroma characteristics in Roucha. Overall, this work shows that the application of amine-degrading starters is an effective strategy to reduce the BA accumulation and improve the quality of Roucha. Thus, these findings can provide foundations for the industrial production of Roucha.
研究领域:
食品科学
·
微生物学
·
生物技术
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Biology-Basel
·
2025
·Vol. 15
·期 1
·
IF 3.5
Shuwei Zhang,Ruiting Lan,Ruiqing Zhao,Ruoshi Wang,Liyun Liu,Jianguo Xu
Weissella viridescenshas been proposed as a probiotic candidate, but strain-level multi-omics evidence remains limited. The complete genome of the human-derivedW. viridescensstrain Wv2365 was sequenced through a hybrid assembly of Illumina and PacBio sequencing reads and compared with eight publicly availableW. viridescensgenomes. Pangenome analysis and functional annotation were performed, and metabolites were profiled by broadly targeted metabolomic analysis. In addition, the acid and bile tolerance, auto-aggregation and cell surface hydrophobicity, and antioxidant activity of the strain, as well as both in silico and phenotypic safety, were assessed. Wv2365 carries a single chromosome of 1.57 Mb with 41.3% G+C content. The species has an open pangenome with 803 core genes. Genomic and metabolomic features converged on carbohydrate and amino acid metabolism, including glycolysis/tricarboxylic acid (TCA) cycle and arginine pathways, and a carbohydrate-active enzyme (CAZyme) repertoire dominated by glycosyltransferases. In vitro, Wv2365 tolerated pH 3.0 and 0.3% bile, showed auto-aggregation, surface hydrophobicity, and 2,2-diphenyl-1-picrylhydrazyl (DPPH) and hydroxyl radical scavenging. The strain was susceptible to 10 antibiotics tested except for its intrinsic vancomycin non-susceptibility and was non-hemolytic and gelatinase negative. No acquired antimicrobial resistance or virulence genes were found in the genome. These findings indicate thatW. viridescensWv2365 is safe with probiotic traits relevant to gastrointestinal survival, colonization, and redox balance.
研究领域:
微生物学
·
基因组学
·
代谢组学
·
分子生物学
·
食品科学
·
肠道微生物组
·
转化医学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Journal of Agriculture and Food Research
·
2025
·
IF 6.2
Peilin Chen,Yi Zhong,Shichao Fu,David Mahoudjro Bodjrenou,Jingui Zeng,Yushan Huang,Juanjuan Guo
In this study, the anti-inflammation effects of Porphyra haitanensis polysaccharides (PHP) and sub-fractions (PHP40 and PHP80) isolated from PHP were investigated using an in vitro fermentation system and a lipopolysaccharide (LPS)-stimulated NCM460 (human colon epithelial) cell model. The Mw value of PHP40 was 2.053 × 10 6 g/mol, and the Mw value of PHP80 was 1.172 × 10 6 g/mol. PHP40 had the best effect on Weissella proliferation, followed by PHP and PHP80. PHP, PHP40, and PHP80 inhibited the proliferation of Staphylococcus and Enterorhabdus . Treatment of LPS-induced NCM460 cells with PHP, PHP40, and PHP80 increased cell migration and adhesion, in dose-dependent. PHP exhibited the most pronounced inhibitory effect on TNF-α, while PHP80 demonstrated the strongest inhibitory activity against IL-6 and IL-1. After treatment with PHP, the expression of aPKC, PKCβII (pro-inflammatory kinase), FAK (migration complex proteins) both at mRNA and protein level was down-regulated. PHP, PHP40, and PHP80 decreased the expression of RELA/p65 (a major NF-κB transcription factor subunit driving inflammatory gene expression) at mRNA and protein level, indicating that P. haitanensis polysaccharide had a protective effect against LPS-induced inflammation in NCM460 cells, mediated via the NF-κB signaling pathway, and that P. haitanensis polysaccharide showed potential anti-inflammatory effects. The findings of the present study lay the foundation for future research endeavors that seek to elucidate the mechanism of anti-inflammatory activity within the context of intestinal microbiota.
研究领域:
海洋生物技术
·
免疫学
·
微生物学
·
细胞生物学
·
药理学
✓ 已验证
产品关联
DOI
高影响因子
Frontiers in Microbiology
·
2021
·
IF 5.64
Wang Hanyu,Su Wei,Mu Yingchun,Zhao Chi
Suan zuo rou (SZR), a traditional fermented meat from Guizhou province, China, is loved by local people for its unique flavor and nutritional value. However, the microbial communities and related flavor characteristics of SZR from different regions of Guizhou are unclear. We studied the correlation between the microbial communities and the physicochemical properties and volatile flavor compounds (VFCs) of 15 SZR samples from three regions in Guizhou province. The microbial community structure of SZR was determined by high-throughput sequencing and VFCs were identified by headspace-solid phase microextraction combined with gas chromatography-mass spectrometry. The results indicated that the microbial communities of SZR varied among the regions, as evidenced by the relative abundance of Weissella, Staphylococcus, Brochothrix, Kazachstania, and Debaryomces. There were also significant differences in pH, water activity, NaCl, and total volatile basic nitrogen (P < 0.05). Based on orthogonal projections to latent structures and Pearson’s correlation coefficient, we showed that Wickerhamomyces, Kazachstania, Lactobacillus, Weissella, Brochothrix, Debaryomyces, Staphylococcus, Pediococcus, Pichia, Candida, and Leuconostoc were highly correlated with 48 VFCs (| ρ| > 0.8, P < 0.05). Redundancy analysis showed that most of the dominant bacteria were positively related to water activity, whereas Lactobacillus was positively related with pH, and negatively related with total volatile basic nitrogen.
研究领域:
食品科学
·
微生物学
·
风味化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Food Bioscience
·
2024
·
IF 4.8
Kai Zhu,Weiguo Wu,Liwen Jiang,Yu Zhang,Rongrong Wang,Junling Wu,Xiaobo Zhou,Luyan Liao
Fermented rape moss (FRM), one of pickled vegetable with salt cured in a short period fermentation (7 days), is broadly popular among consumers for crispness and mellowness. This study aimed to elucidate the variation of physicochemical indicators, flavor profiles, as well as bacterial communities during rape moss fermentation and the relationship between them. The results showed that flavor characteristics were dominantly accumulated in the late stage (day 6-day 7) of FRM. Moreover, the volatile compounds (VCs) of FRM were mainly ketones, esters and aldehydes, and 12 key VCs were detected, including 1 ester, 4 ketones, 2 terpenes, 1 aldehyde, 1 nitrile, 1 sulfur, 2 isothiocyanates. Additionally, Pseudomonas , Weissella , Leuconostoc , Latilactobacillus , Ligilactobacillus occupied relatively high abundance in the entire FRM fermentation. Furthermore, Spearman correlation analysis revealed that Latilactobacillus was positively correlated with 15 flavor profiles (5 FAAs, 2 OAs and 8 VCs). These findings may provide scientific references for the rational utilization of rape moss and the meticulous development of FRM.
研究领域:
食品科学
·
微生物学
·
代谢组学
·
宏基因组学
✓ 已验证
产品关联
DOI
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
Food Bioscience
·
2023
·
IF 5.2
Shijin Xiong,Dandan Qiu,Xiaoyan Xu,Tonghao Du,Zhen Peng,Muyan Xiao,Tao Huang,Jinqing Huang,Hongbing Ren,Mingyong Xie,Tao Xiong
Laotan Suancai is a well-known Chinese traditional fermented vegetable with a unique flavor. However, there are significant differences in the quality of Laotan Suancai pickled by jars (LTSC-J) and pools (LTSC-P) on an industrial scale. To reveal the effect of fermentation craft on Laotan Suancai quality, the microbial community, flavor metabolites, and physicochemical properties of the two types of Laotan Suancai, as well as their interrelationship were investigated. LTSC-P had higher salinity, glucose content, and histidine content, while LTSC-J had higher TA, lactic acid content, and isobutyric acid content. Nine differential aroma-active compounds were found between the two types of Laotan Suancai: anethole , eucalyptol, diallyl sulfide, estragole, diallyl disulfide , eugenol, linalool, nonanal , and ethyl butyrate. LTSC-P showed a higher relative abundance of Weissella , Acinetobacter , Pseudomonas , Allorhizobium-Neorhizobium-Pararhizobium-Rhizobium , Inhella , and Leuconostoc compared to LTSC-J. Co-occurrence analysis indicated the distinct differences in the co-occurrence patterns of the microbial network across the two types of Laotan Suancai. RDA analysis indicated that glucose, salinity, TA, maltose , and nitrite were the main drivers for the differences in bacterial communities between the two types of Laotan Suancai. Spearman correlation analysis revealed strong correlations between 18 bacteria and 61 flavor compounds. Finally, bacterial metabolic function prediction indicated that sulfide and aromatic ester may be biosynthesized by sulfur metabolism , cysteine and methionine metabolism, pyruvate metabolism, and butanoate metabolism. Overall, these findings provide important guidance for improving the manufacturing and quality of Laotan Suancai.
研究领域:
食品科学
·
微生物学
·
发酵技术
·
风味化学
✓ 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）