Nature Communications
·
2023
·Vol. 14
·期 1
·1-19
·
IF 16.6
Lu Yunfu,Chen Feifei,Zhao Qingmin,Cao Qiao,Chen Rongrong,Pan Huiwen,Wang Yanhui,Huang Haixin,Huang Ruimin,Liu Qian,Li Min,Bae Taeok,Liang Haihua,Lan Lefu
Phenol-soluble modulins (PSMs) and Staphylococcal protein A (SpA) are key virulence determinants for community-associated methicillin-resistant Staphylococcus aureus (CA-MRSA), an important human pathogen that causes a wide range of diseases. Here, using chemical and genetic approaches, we show that inhibition of TarO, the first enzyme in the wall teichoic acid (WTA) biosynthetic pathway, decreases the expression of genes encoding PSMs and SpA in the prototypical CA-MRSA strain USA300 LAC. Mechanistically, these effects are linked to the activation of VraRS two-component system that directly represses the expression of accessory gene regulator ( agr ) locus and spa . The activation of VraRS was due in part to the loss of the functional integrity of penicillin-binding protein 2 (PBP2) in a PBP2a-dependent manner. TarO inhibition can also activate VraRS in a manner independent of PBP2a. We provide multiple lines of evidence that accumulation of lipid-linked peptidoglycan precursors is a trigger for the activation of VraRS. In sum, our results reveal that WTA biosynthesis plays an important role in the regulation of virulence gene expression in CA-MRSA, underlining TarO as an attractive target for anti-virulence therapy. Our data also suggest that acquisition of PBP2a-encoding mecA gene can impart an additional regulatory layer for the modulation of key signaling pathways in S. aureus .
研究领域:
微生物学
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分子生物学
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传染病学
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药理学
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PubMed
高影响因子
RSC Advances
·
2026
·Vol. 16
·期 27
·25081-25093
·
IF 6.1
Zhuo Wang,Mengya Yu,Jiong Kong,Mi Zheng,Weifeng Li,Yumei Long,Zuoshan Wang
Solar-driven interfacial evaporation has emerged as a promising technology for freshwater production and energy sustainability. It leverages solar energy to efficiently evaporate water, enabling sustainable seawater desalination and wastewater purification. However, designing efficient evaporators that combine rapid water transport and high salt resistance remains a significant challenge. Drawing inspiration from the long-range ordered vasculature and anti-gravity water management mechanisms of taro stem, we fabricated a biomimetic aerogel featuring vertically aligned microchannels through a unidirectional freezing ice templating method. The aerogel integrates a core–shell SiC@C composite as a high-performance photothermal converter, a mechanically robust PVA/PAM double network forming the channel walls, and hydroxyapatite (HA) nanorods serving as both a thermal insulation skeleton and a mechanical reinforcement. In contrast to conventional aerogels with randomly oriented and tortuous pores, the biomimetic honeycomb architectures with vertically aligned channels endow the material with exceptional water transportation, thereby facilitating efficient salt ion diffusion and mitigating salt crystallization. Under 1 sun illumination (1 kW m−2), the aerogel achieves a high evaporation rate of 3.24 kg m−2 h−1, substantially outperforming most reported evaporators with disordered porous structures. The unique vertical channel configuration ensures continuous and stable desalination performance, highlighting its great potential as an effective solution to address global freshwater scarcity.
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DOI
PubMed
高影响因子
Applied Food Research
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2025
·
IF 6.2
Chen Yang,Weiwen Duan,Zhenhua Duan,Aiqing Ren,Yuhong Tian,Liuping Fan
This experiment used taro as a raw material and examined combined microwave-hot air drying to study the effects of various parameters on the quality of dried taro rounds during drying. The effects of microwave power, conversion point moisture content, hot air-drying temperature, and end-point moisture content were studied. The Glycemic Index (GI), sensory score, elasticity, and rehydration ratio of dried taro were used as evaluation indicators. Optimal drying parameters were determined using orthogonal tests, and the quality of dried taro rounds was analyzed using digestion characteristics, texture characteristics, antioxidant capacity, and other indicators. The results showed that the optimal conditions of combined microwave-hot air drying were as follows: microwave power: 350 W, conversion point moisture content: 36%, hot air-drying temperature: 85°C, and end point moisture content: 21%. Under these conditions, the GI of dried taro rounds was 49.87, and the sensory score was 79.33, categorizing it as a low GI food with good sensory quality. The relative contents of slowly digestible starch (SDS) and resistant starch (RS) were 30.96% and 15.15%, respectively. Texture characteristics and antioxidant capacity were also improved.
研究领域:
食品科学
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营养学
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DOI
高影响因子
CHEMICAL ENGINEERING JOURNAL
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2025
·
IF 13.2
Wei-peng Qiu,Hai-ze Su,Hao Su,Shao-hua Luo,Li-shan Lai,Jia-le Zhu,Zhen-lin Xu,Hong Wang,Peng Wen
The escalating issue of microplastic pollution poses significant threats to food safety and human health. A porous biomass aerogel synthesized by in-situ growth of polypyrrole on the surface of waste taro stem cellulose-based aerogel was prepared for the adsorption and enrichment of microplastics from aqueous solutions and liquid food. The optimized TS-MCC/PPy 4.0 aerogel demonstrated exceptional mechanical strength (137.55 kPa) and outstanding polystyrene (PS) microplastics adsorption capacity, with q m being 818.06 mg/g at 298 K. The aerogel maintained robust applicability across varying pH conditions and ionic strengths, exhibiting superior adsorption efficiency (>80 %) for microplastics of varying sizes (200 nm to 2000 nm) and types (polyethylene (PE), polyethylene glycol terephthalate (PET), polypropylene (PP) and PS). Scanning electron microscope, fourier transform infrared spectrometer and X-ray photoelectron spectroscopy analysis identified multiple adsorption mechanisms: physical entrapment (PE, PP, PS, PET), hydrogen bonding (PE, PP, PS, PET), electrostatic interactions (PP, PS, PET), and π-π interactions (PS, PET). The adsorption efficiency was kept 91.55 ± 0.53 % for PS after 5 reuse cycles, complemented by favorable biocompatibility and complete soil biodegradation within 12 weeks. The aerogel demonstrated exceptional adsorption performance and recovery rates in four liquid food matrices application. This study presented an efficient and green cellulose-based aerogel adsorbent for microplastics removal.
研究领域:
环境科学
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材料科学
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污染控制
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食品安全
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纳米技术
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可持续化学
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产品关联
DOI
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
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2018
·
IF 3.909
Ping Shao,Haoya Zhang,Ben Niu,Weiping Jin
In this research, Pickering emulsion stabilized by taro starch nanoparticles was successfully prepared, and the potential application of encapsulating tea polyphenols was investigated. The nanoparticle size (about 460 nm) and contact angle (81.5°) of taro starch indicate that it is suitable for adsorbing on the oil-water interface and forming a dense interfacial layer. Emulsion stability at different particle concentrations, oil-water ratios, and sodium chloride concentrations has been systematically studied. By considering the particle size, zeta potential , and stability index of Pickering emulsion, it is considered that the emulsion has the best stability when the particle concentration is 7% and the oil fraction is 0.5. Low concentration of salt ions (0.04 mM NaCl) will cause a slight flocculation to improve the stability, but adding high concentration of salt will make emulsion break. In addition, we found that this Pickering emulsion could encapsulate the tea polyphenols greatly with a retention rate of up to 67%. The findings may have great significance for the design and fabrication of native starch particle stabilized emulsion.
研究领域:
食品科学
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材料科学
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DOI
PubMed
高影响因子
JOURNAL OF MATERIALS SCIENCE
·
2017
·Vol. 52
·期 12
·7428-7438
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IF 2.599
Chen Yipeng,Wang Hanwei,Yao Qiufang,Fan Bitao,Wang Chao,Xiong Ye,Jin Chunde,Sun Qingfeng
The surfaces of plants represent multifunctional interfaces between the organisms and the environment. In this paper, biomimetic taro leaf-like structures with superparamagnetic and superhydrophobic performances were exactly copied on the wood surface through the soft lithography to improve the wood properties. Fe 3 O 4 nanoparticles were mixed into poly(dimethylsiloxane) PDMS suspensions to obtain Fe 3 O 4 /PDMS suspensions that commonly endow coats magnetic and microwave absorption properties, which were then cast onto the wood surface and packaged by PDMS stamps replicated from fresh taro leaves. Fe 3 O 4 /PDMS films, which coexisted superhydrophobic surface and superparamagnetic property, were created on the wood surface after the being dried and stamps were peeled off. The as-prepared wood surface exhibited unique taro leaf-like micro- and nanostructures, microwave absorption, superparamagnetism performances with maximum saturation magnetization ( M
s ) of 22.9 emu g −1 and superior static superhydrophobicity with a water contact angle of 152° ± 2°. This research may provide a feasible pathway for constructing naturally biomorphic structures on the wood surface with tailored functions.
研究领域:
材料科学
·
生物学
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DOI
高影响因子
Agronomy-Basel
·
2022
·Vol. 12
·期 11
·2641
·
IF 3.949
Siying Zhao,Yuehan Qiu,Jianning Luo,Wenwen Wang,Haibin Wu,Xiaoxi Liu,Gangjun Zhao,Hao Gong,Xiaoming Zheng,Yujuan Zhong,Xian Yang,Junxing Li
‘Taro-like’ odor is an important economic trait of pumpkin species. The metabolic and molecular bases of this aromatic trait remain largely unexplored. Therefore, in this study, gas chromatography-mass spectrometry, GC-Olfactometry, and RNA-seq technology were used to illuminate the differential volatile compounds, the key volatile compounds, and differentially expressed genes (DEGs) in leaves from two pumpkin samples. Eight volatile compounds, including (E)-2-nonenal, 3-octanol, 2-ethyl-1-hexanol, 1-nonanol, α-terpineol, 2,3-pentanedione, caryophyllene, and 2-acetyl-1-pyrroline, were only detected in the sample with ‘taro-like’ aroma. Moreover, the variable importance in projection scores of all the above eight volatile compounds were >1.0 using PLS-DA analysis. The compounds 2-acetyl-1-pyrroline, 3-octanol, 1-nonanol, and (E)-3,7-dimethyl-2,6-octadienal were identified as the key contributors using GC-Olfactometry analysis. It was determined that 2-acetyl-1-pyrroline might play a significant role in ‘taro-like’ aroma. Furthermore, most of the differential volatile compounds were derived from fatty acids, and the DEGs were also involved in the pathways related to degradation, metabolism, and biosynthesis of fatty acids. Moreover, five genes involved in the accumulation of 2-acetyl-1-pyrroline showed differential expression, and their expression trends were consistent with 2-acetyl-1-pyrroline. This study offers the basis for further studies on the mechanism of ‘taro-like’ aroma in pumpkins.Keywords:pumpkin;‘taro-like’ aroma;volatiles;transcriptome
研究领域:
植物学
·
分子生物学
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DOI
高影响因子
MOLECULES
·
2023
·Vol. 28
·期 9
·3901
·
IF 4.6
Youming Zuo,Zirui He,Weidong Yang,Chongde Sun,Xingqian Ye,Jinhu Tian,Xiangli Kong
Neohesperidin (NH), a natural flavonoid, exerts multiple actions, such as antioxidant, antiviral, antiallergic, vasoprotective, anticarcinogenic and anti-inflammatory effects, as well as inhibition of tumor progression. In this study, the NH–taro starch complex is prepared, and the effects of NH complexation on the physicochemical properties, structure and in vitro digestibility of taro starch (TS) are investigated. Results showed that NH complexation significantly affected starch gelatinization temperatures and reduced its enthalpy value (ΔH). The addition of NH increased the viscosity and thickening of taro starch, facilitating shearing and thinning. NH binds to TS via hydrogen bonds and promotes the formation of certain crystalline regions in taro starch. SEM images revealed that the surface of NH–TS complexes became looser with the increasing addition of NH. The digestibility results demonstrated that the increase in NH (from 0.1% to 1.1%, weight based on starch) could raise RS (resistant starch) from 21.66% to 27.75% and reduce RDS (rapidly digestible starch) from 33.51% to 26.76% in taro starch. Our work provided a theoretical reference for the NH–taro starch complex’s modification of physicochemical properties and in vitro digestibility with potential in food and non-food applications.Keywords:neohesperidin;taro starch;physicochemical;structure;digestibility
研究领域:
食品科学
·
生物化学
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DOI
PubMed
高影响因子
Food Chemistry-X
·
2022
·
IF 6.443
LI Junxing,Miao Aiqing,ZHAO Gangjun,Liu Xiaoxi,Wu Haibin,Luo Jianning,Gong Hao,Zheng Xiaoming,Deng Liting,Ma Chengying
‘Taro-like’ aroma is a pleasant flavor and value-added trait in pumpkin species imparted by unknown key volatile compounds. In this study, we used the electronic nose (E-nose), gas chromatography-mass spectrometry (GC–MS), and GC-Olfactometry (GC-O) to study the aroma profile, volatile compounds, and key contributors, respectively. By E-nose and GC–MS, we found significant differences in the aroma profiles and volatile compounds between fruits from five samples with/without ‘taro-like’ aroma. According to the analysis of differential volatile compounds obtained from GC–MS and the GC-O analysis of the sample with ‘taro-like’ aroma, we found that 2-acetyl-1-pyrroline representing the ‘taro’ odor was only identified in the sample with ‘taro-like’ aroma. Therefore, we conclude that 2-acetyl-1-pyrroline is the key contributor to the 'taro-like' aroma. Moreover, the relationship between 2-acetyl-1-pyrroline and ‘taro-like’ aroma was further verified via other pumpkin samples. Our results provide a theoretical basis for understanding the aroma characteristics of pumpkin fruit.
研究领域:
植物学
·
食品科学
·
分析化学
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DOI
PubMed
高影响因子
FOOD RESEARCH INTERNATIONAL
·
2025
·
IF 8
Yun Li,Jinhui Wang,Mingyu Zhao,Cailin Kong,Jianhui Xiao,Jin Tu,Liya Niu
The co-fermentation effect of adding taro-based yogurt strengthened the gluten network of frozen part-baked bread (FPBB). The underlying mechanisms were systematically investigated in terms of strain screening, dough stability, gluten structure and starch retrogradation behavior. Among the five lactic acid bacteria evaluated, taro-based yogurt fermented by Lactobacillus bulgaricus (LBF) was identified as the optimal improver, because it could provide higher fermentation intensity, acidification effect and water-holding capacity for the dough. LBF addition promoted the transformation of α-helix and β-sheet structures into β-turns, which softened the dough, increasing its extensibility and gas retention capacity, particularly at 10% LBF supplementation. The strong gluten network provided FPBB with excellent freezing performance, as confirmed by changes in microstructure, protein secondary structure, and starch short-range order after freezing for 28 days. LBF significantly reduced the enthalpy ( ΔH ) by 20.94% ∼ 26.99%. The water migration rate decreased from 11.84 to 6.58 days, and the crystallization rate was only 0.06 days.
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PubMed
高影响因子
Food Chemistry-X
·
2025
·
IF 8.2
Zhigui He,Yan Hu,Yuqing Zhang,Yingying Cui,Yingying Liu,Saeed A. Asiri,Sam Al-Dalali
This study aims to examine the changes in volatile compounds of Lipu taro pork at various cooking stages, including raw pork meat (RP), pre-cooked meat (PM), roasted meat (RM), ultrasonically cured meat (UC), and steamed meat (SM). GC-IMS, fatty acid analysis, electronic tongue, and electronic nose were employed to identify flavor compounds at each processing stage, and the results were analyzed using multivariate statistical methods. Findings showed that the fatty acid content in PM was significantly higher than in pork from other stages, followed by the UC group, while SM had the lowest. GC-IMS detected a total of 60 compounds, including aldehydes, ketones, alcohols, and esters. Significant differences in flavor compound composition were observed across the various processing stages. Using the PLS-DA model, 21 compounds with VIP values above 1.0 were identified, with methyl-5-hepten-2-one (VIP > 1.5) being the most important for differentiation, followed by acetone, 2-pentanone, and ethyl hexanoate-D (VIP > 1.4).
研究领域:
食品科学
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风味化学
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分析化学
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食品加工
·
感官分析
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DOI
PubMed
高影响因子
危险品化学品经营许可证（带存储）