iScience
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2022
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IF 6.107
Kun Fang,Sha Du,Dachuan Shen,Zhipeng Xiong,Ke Jiang,Dapeng Liang,Jianxin Wang,Huizhe Xu,Lulu Hu,Xingyue Zhai,Yuting Jiang,Zhiyu Xia,Chunrui Xie,Di Jin,Wei Cheng,Songshu Meng,Yifei Wang
Summary Ferroptosis is a new kind of regulated cell death that is characterized by highly iron-dependent lipid peroxidation. Cancer cells differ in their sensitivity to ferroptosis. Here we showed that the Suppressor of fused homolog (SUFU), a critical component in Hedgehog signaling, regulates ferroptosis sensitivity of breast cancer cells. Ectopic SUFU expression suppressed, whereas depletion of SUFU enhanced the sensitivity of breast cancer cells to RSL3-triggered ferroptosis through deregulation of ACSL4. Moreover, SUFU depletion promoted the activation of Yes-associated protein (YAP), thereby increasing the expression of ACSL4. Mechanistically, SUFU is associated with LATS1. Deletion of a region comprising residues 174–385 in SUFU disrupted SUFU binding to LATS1, thus abrogating SUFU-mediated downregulation of the YAP-ACSL4 axis and sensitivity to ferroptosis. Noteworthy, we showed that vincristine downregulated SUFU, thus increasing breast cancer cell sensitivity to RSL3 in vitro and in vivo . Together, our findings uncover SUFU as a novel regulator in ferroptosis sensitivity.
研究领域:
癌症生物学
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细胞信号传导
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分子生物学
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肿瘤学
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产品关联
DOI
PubMed
高影响因子
JOURNAL OF FOOD PROCESSING AND PRESERVATION
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2022
·Vol. 46
·期 10
·e16845
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IF 2.609
Xiaoli Xi,Jingxuan Ke,Yanli Ma,Xu Liu,Xiaodong Gu,Yinzhuang Wang
Sufu shows different taste profiles at different fermentation times. To understand the taste characteristics of sufu at different stages, the changes of the dominant taste substances and the correlation between physicochemical properties and taste substances were investigated. The results showed that 5′-cytidine monophosphate, bitter amino acids, lactic acid, citric acid, and acetic acid were the dominant taste substances throughout the fermentation process. At the end of fermentation, their contents were 19.15, 251.48, 96.70, 155.23, and 20.68 mg/100 g, respectively. The equivalent umami concentration value of the samples in the curing and post-fermentation stage exceeded about 83.35–240.61% the threshold of monosodium glutamate, which demonstrated that umami taste properties of sufu were intense. Glu, Val, tartaric acid, and acetic acid were considered as active substances in mature sufu, with taste activity values of 2.27, 1.04, 3.33, and 1.95, respectively. Principal component analysis based on physicochemical indexes can effectively distinguish different fermentation stages. Furthermore, there was a significant correlation between active substances and physicochemical indexes. Our findings could help to understand and improve the taste of sufu and provide a certain reference for evaluation of the taste characteristics of sufu. Novelty impact statement The taste substances accumulated were different in fermentation stages. The production of taste substances had a certain correlation with physicochemical indexes. The equivalent umami concentration value was higher than monosodium glutamate threshold in curing and post-fermentation stages. Glu, Val, tartaric acid, and acetic acid were effective active taste substances in the mature sufu.
研究领域:
食品科学
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发酵技术
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化学感官分析
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产品关联
DOI
高影响因子
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
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2025
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IF 3.5
Xiaodan Wang,Yuye Zhang,Shaoping Jiang,Shijie Zhu,Ying Zhu,Ping Chang,Jiaxin Zheng
BACKGROUND Sufu is very popular worldwide, especially among Asians, but sometimes has a slight bitter taste, so the source and mechanism of its bitterness are worth exploring. In this study on the basis of bitter prediction analysis, bitter peptides in sufu were screened via homology modeling and molecular docking. RESULTS Molecular docking selected 14 peptides that bind to the T2R1 bitter receptor modeled by SWISS-MODEL homology. Peptides with a binding energy of −6.7 kcal mol −1 were selected for solid-phase synthesis based on affinity scoring assessment, and the flavor characteristics of the synthesized peptides were verified through sensory evaluation and electronic tongue. Finally, the Q value of the synthesized peptides was computed, and the content of their hydrophobic side chain groups was evaluated. The molecular docking results showed that bitter peptides of sufu form hydrogen bonds with bitter receptors, and the binding is stable. The flavor characteristics of the synthesized peptides were primarily bitter and umami, and the proportion of hydrophobic side-chain groups in the synthesized peptides was significant. CONCLUSION These results provide a theoretical basis for future screening of bitter peptides and improving the bitter taste of fermented bean products. © 2025 Society of Chemical Industry.
研究领域:
食品科学
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分子生物学
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结构生物学
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生物信息学
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风味化学
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DOI
PubMed
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
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2024
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IF 6
Zhongai Chen,Chen Chen,Run Yang,Hanshi Jin,Beining Liu,Zhirong Wang,Yumei Tan,Qiaoli Xue,Yongjin Hu
Sufu, a traditional fermented soybean product, known for its cheese-like texture, has not been extensively studied regarding the mechanisms responsible for the formation of this unique texture in sufu gels. In order to explore this phenomenon, an analysis was conducted on the texture, physicochemical properties, and microstructure of sufu gels fermented by mucor racemosus at different intervals. The findings indicated no significant difference in water holding capacity (WHC) of sufu gel at 0 h, 24 h, and 48 h, but a notable increase in WHC was observed at 72 h and 96 h ( p<0.05 ). The hardness of sufu gel at 72 h and 96 h was found to be low, with values of 4.8± 0.56 N and 4.99± 0.54 N, respectively, indicating a soft texture of sufu. The peak of protease activity at 48 h was 38.19 U/g. Following fermentation for 24 h and 48 h, the secondary structure of sufu gel was predominantly composed of β-sheet, while α-helix was the primary secondary structure at 72 h and 96 h. Analysis using the scanning electron microscope (SEM) and confocal laser scanning microscopy (CLSM) analysis revealed the network-like structures present in sufu gel. These findings offer valuable insights for enhancing gel properties and sensory characteristics.
研究领域:
食品科学
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微生物学
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生物技术
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DOI
高影响因子
Food Science & Nutrition
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2025
·Vol. 13
·期 1
·e4673
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IF 3.8
Junfei Xu,Aixiang Hou,Wenqi Li,Binbin Chen,Hong Wu,Huan Tan,Zhihong Xiao,Xianjin Wu,Juzuo Zhang
Traditionally fermented sufu is popular because of its flavor, abundance of nutrients, and long shelf life. However, traditional sufu is difficult to produce via industrial processes because of dominant microorganism attenuation during fermentation. Herein, specific protease-producing strains were isolated from traditional sufu. After strain identification, mutation, and domestication, the strains were applied in fermentation. The taste, texture, and nutrient and flavor components of the fermentation products were investigated via organoleptic, textural HPLC and HS-GC-IMS analyses. Results revealed that Bacillus subtilis (DF1) and the derived strains DF1v and DF1vd had increased protease activity relative to other strains. When these strains were applied for sufu fermentation, the production period significantly shortened to 6–8 days for pehtzes and to 20–26 days for postripening. The nutrient and flavor compound composition of both sufu pehtzes and products improved, including increases in water-soluble proteins, amino acids, and substances with beany and umami aromas and decreases in nonbeneficial biogenic amines and moldy odor-imparting substances. Among the strains, DF1vd showed the greatest benefits in sufu-assisted fermentation. In summary, a modified Bacillus subtilis strain (DF1vd) producing protease was isolated, which improved the nutrient profile and flavor of sufu and shortened the production period.
研究领域:
食品科学
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微生物学
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DOI
PubMed
高影响因子
CELLULAR AND MOLECULAR BIOLOGY
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2022
·Vol. 68
·期 1
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IF 1.206
Yuwei Li,Tingting Yan,Lijun Yin,Yongqiang Cheng,Xin Jia
The Chinese traditional soybean product, sufu, is getting increasingly popular in Asia for its special taste and rich nutrition. In this paper, physicochemical properties of sufu during fermentation, isolation and characterization of BA-producing bacteria, as well as their decarboxylase activities were thoroughly investigated. Tyramine, putrescine, phenylethylamine and cadaverine were the main BA in sufu fermentation. Tyramine level increased drastically to reach 513.72 mg/kg during sufu ripening, posing potential health risks. During sufu fermentation, there was a positive correlation between amino nitrogen and BA, yet no significant correlation was found between BAs with pH and total acidity. Additionally, 23 strains of tyramine- and phenylethylamine-producing bacteria harboring the TDC gene, including Enterococcus faecalis 45, Enterococcus faecium 36, Pediococcus acidilactici 310 and Pediococcus pentosaceus 27 that were responsible for tyramine production in sufu have been characterized. The current study provides insights into understanding the production of tyramine in sufu by microorganisms, which laid the groundwork for controlling biogenic amine production in fermented soybean products.
研究领域:
食品科学
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微生物学
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生物技术
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DOI
PubMed
高影响因子
Foods
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2025
·Vol. 14
·期 5
·735
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IF 5.1
Xiaogang Guo,Kaiyi Chen,Li Chen,Thanh Ninh Le,Minjie Zhao,Haiying Cai
This study investigated the effects of enzyme-assisted low-temperature cold fermentation onsufu’s microbial diversity, biogenic amine (BA) formation, and physicochemical properties. The results showed that the enzyme-assisted fermentations for both room- and low-temperature groups (RTEF30 and LTEF20, respectively) significantly increased total acid (TA), amino nitrogen (NH3-N), and enzyme activity compared to the non-enzyme fermentation at room-temperature post-fermentation (RTNF30). This indicated that enzyme-assisted fermentation effectively overcame challenges associated with low-temperature fermentation ofsufu. BA analysis revealed that the LTEF20 group had the highest total BA (3.7 mg/g) and putrescine (1.8 mg/g) levels compared to other groups. Microbial analysis showed that the LTEF20 group exhibited higher microbial diversity compared to the RTEF30 group. They had the highest levels of Enterobacteriaceae (0.4131) and lactic acid bacteria in the early and late phases (0.5556) among the groups. Correlation analysis revealed significant links betweensufu’s physicochemical properties and microbial communities. Notably, putrescine positively correlated withBifidobacterium, while TA negatively correlated withEnterococcus. These findings suggest that microbial activity alterations, caused by low-temperature cold fermentation, influencessufu’s fermentation process and quality, guiding further studies on the regulation of biogenic amine formation.
研究领域:
食品科学
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微生物学
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产品关联
DOI
PubMed
高影响因子
FOOD CONTROL
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2024
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IF 5.6
Xiaohan Hua,Tingting Yan,Shuyi Liu,Lijun Yin,Xin Jia
The high protein content in sufu provides a substrate for microorganisms to produce biogenic amines (BAs), thereby posing a potential risk to food safety. The aim of this study was to identify the main BAs produced by different types of sufu (red, white and grey sufu) and investigate the relationship between bacterial diversity and BA production using high-throughput sequencing. The results revealed significant differences in the total BA content of the three types of sufu at the post-fermentation stage, with grey sufu exhibiting the highest total BA content (ranging from 6389.00 mg/kg to 7255.49 mg/kg). The main BAs found in all three types of sufu were tyramine, putrescine and cadaverine. Enterococcus genus produced high levels of tyramine and phenylethylamine in all three types of sufu. The predominant cadaverine-producing bacteria in red sufu was Enterobacter genus, whereas Klebsiella pneumoniae was the primary producer of cadaverine in white and grey sufu. Putrescine was primarily associated with the Bacillus and Enterobacter genera in red and grey sufu. Acinetobacter , Enterococcus and Enterobacter were the common dominant genera during the post-fermentation stage of the three kinds of sufu, which were positively correlated with the production of various BAs. These findings will help to understand the mechanism of BAs production by bacterial communities in different types of sufu to ensure safe production.
研究领域:
食品科学
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微生物学
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发酵技术
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食品安全
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产品关联
DOI
高影响因子
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
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2023
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IF 3.3
Jun Wang,Feilong Zhang,Chuanli Zeng,Xiaoli Xi,Ting Yao,Haiyan Yang,Yanli Ma
Summary Sufu, a traditional Chinese fermented soybean food, had its flavour and quality influenced by the specific strains and fermentation environment. To investigate how microbial community succession affects the volatile aroma substances of Mucor racemosus sufu during fermentation, the microbial community structure using high-throughput sequencing (HTS) technology was analysed. Additionally, volatile flavour compounds using solid-phase microextraction gas chromatography mass spectrometry (SPME-GC–MS) were detected. Throughout the pre-fermentation, salting, and post-fermentation stages, the changes in the microbial communities over time and space due to environmental variations were observed. The colony compositions at the phylum and genus levels were also analysed. The results revealed that Proteobacteria and Actinobacteria were the dominant bacterial phyla in the final fermented product. Furthermore, several microorganisms associated with flavour substances were identified, such as Lactobacillus , Pseudomonas , Wescheria , Hyphomyces , Candida , and Pichia . These microorganisms primarily influenced the synthesis of alcohols and acids, contributing to the overall flavour profile of the sufu. In the analysis of the final product, it identified fifty-four volatile flavour compounds, including alcohols, esters, phenolic acids, aldehydes, ketones, ether, alkenes, and other compounds. These findings have important implications for isolating specific strains, enhancing flavour, and providing a solid foundation for optimising and ensuring the quality of sufu.
研究领域:
食品科学
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微生物学
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DOI
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
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2024
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IF 6
Yiwen Xie,Chaofan Guo,Sakamon Devahastin,Lianzhou Jiang,Ming Du,Junjie Yi
Electronic nose along with different machine learning approaches was tested as tool to predict degree of sufu fermentation, with amino acid nitrogen content as marker. Consistent increase in E-nose signal values and amino acid nitrogen content were noted with fermentation time. The number of volatile compounds in sufu increased from 19 to 61 upon fermentation, with 46 compounds identified as major aroma contributors. Among them, acetone, ethyl palmitate and indole demonstrated strong correlations with amino acid nitrogen content. Three prediction models, i.e. , partial least-squares regression, support vector machine, and artificial neural network, were tested for abilities to predict amino acid nitrogen content. All models were capable of quantitatively predicting the content of amino acid nitrogen, with ANN-based model demonstrating the highest prediction accuracy ( R P 2 = 0.968, RMSE = 5.49 × 10 −8 ). Electronic nose along with appropriate prediction model is noted as a promising tool for evaluating the degree of sufu fermentation.
研究领域:
食品科学
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生物化学
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DOI
高影响因子
危险品化学品经营许可证（带存储）