FLAVOUR AND FRAGRANCE JOURNAL
·
2023
·
IF 2.6
Yanru Chen,Yin Wan,Wenqin Cai,Xiaming Che,Hong Peng,Guiming Fu
Higher alcohols (phenylethyl alcohol and isoamyl alcohol), as the crucial aroma compounds, have been found to associate with the sensory properties of various alcoholic products. The Ehrlich and Harris pathways are the main pathways for yeast to produce phenylethyl alcohol and isoamyl alcohol during the brewing process of alcoholic products, whereas the specific changes of the Ehrlich and Harris pathways in Wickerhamomyces anomalus under ethanol stress are still unclear. In this study, W. anomalus NCU003 with a high capacity for aroma compound production was treated with ethanol stress at different concentrations (3%, v/v, 6%, v/v and 9%, v/v) to study the effects on the expression levels of genes and metabolite content in the Ehrlich and Harris pathways. The results found that ethanol stress inhibited the production of phenylethyl alcohol and isoamyl alcohol, and the content decreased with the increase of ethanol concentrations. In the meantime, the up-regulation of ARO1 , CS , ARO8 , Leu1 , BAT2 and ilvs family genes in the Ehrlich and Harris pathways could lead to an increase in the synthesis of important precursor substances during the synthesis of phenylethyl alcohol and isoamyl alcohol. However, the significant down-regulation of ARO10 , PDC , ADH1 and AHD2 genes was the main reason for the low production of phenylethyl alcohol and isoamyl alcohol. These results could provide a theoretical reference for the construction of genetic engineering strains of W. anomalus in the future so as to reasonably control the content of higher alcohols during the brewing process of alcoholic products.
研究领域:
微生物学
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生物化学
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发酵科学
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分子生物学
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DOI
高影响因子
FOOD CHEMISTRY
·
2024
·
IF 8.5
Yan-Bing Huang,Fan-Bing Meng,Chuan-Xian Gong,Yun Deng,Yun-Cheng Li,Li-Shi Jiang,Yu Zhong
Black garlic has a variety of biological activities, but many consumers cannot accept it because of the garlic odor and the bitter taste. In this study, fermentation with yeast Wickerhamomyces anomalus was adopted to improve the flavor of black garlic juice. Although fermentation reduced antioxidant activities , the garlicky odor and bitter taste were weakened. Metabolomic analysis revealed 141 metabolites were significantly differentially regulated. The upregulated metabolites were mainly related to nucleotides, organic acids and their derivatives, while the downregulated metabolites were mainly related to amino acids , lipids and their derivatives. Flavoromics analysis revealed that 137 metabolites were significantly differentially regulated, particularly garlicky and pungent volatiles were significantly downregulated. Correlation analysis indicated that esters are most closely related to nonvolatile metabolites, and lipids degradation was significantly correlated with volatiles. The results indicated that W. anomalus fermentation is an effective strategy to improve the flavor of black garlic juice.
研究领域:
食品科学
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代谢组学
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风味化学
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DOI
PubMed
高影响因子
FOOD RESEARCH INTERNATIONAL
·
2025
·
IF 8
Fenglan Zhou,Tingwen Wang,Gang Yang,Kewei Chen,Muying Du,Zsolt Zalán,Krisztina Takács,Sameh Awad,Nassra Dabour,Jianquan Kan
Patulin (PAT), a mycotoxin primarily produced by Penicillium species, presents a serious food safety challenge due to its widespread occurrence and harmful health effects. Among current detoxification approaches, yeast-based degradation is particularly promising, offering high efficiency, environmental sustainability, and preservation of food quality—key attributes for industrial application. However, the enzymatic pathways involved and the potential for concurrent quality enhancement remain poorly understood. In this study, Wickerhamomyces anomalus XL1—selected from 15 yeast strains for its superior PAT-degrading capacity—completely eliminated 5 μg/mL PAT to undetectable levels (<0.06 μg/mL) within 24 h under optimal conditions (pH 3–7, 20–35 °C). Mechanistic analysis confirmed that degradation is mediated by intracellular enzymes, indicating an enzymatic rather than adsorptive mechanism. UPLC-Q-TOF/MS identified the major degradation products as non-toxic E/ Z -ascladiol isomers. Importantly, XL1 demonstrated practical efficacy in both fresh and commercial apple juice, achieving complete PAT removal within 24 h. Additionally, it enhanced juice quality by increasing total phenolic content (from 243.25 to 397.17 mg/L) and enriching volatile aroma profiles through the synthesis of novel compounds. This dual functionality—efficient PAT detoxification and concurrent improvement of product quality—positions W. anomalus XL1 as a highly promising biological agent for industrial-scale food safety applications.
研究领域:
食品科学
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微生物学
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毒理学
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生物技术
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分析化学
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应用生物学
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DOI
PubMed
高影响因子
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
·
2026
·
IF 5.7
Fenglan Zhou,Yan Lv,Qingqing Liu,Kewei Chen,Muying Du,Zsolt Zalán,Sameh Awad,Jianquan Kan
Patulin (PAT), a toxic mycotoxin from Penicillium species, contaminates fruits and fruit-based products, posing serious ecological and health risks. While enzymatic degradation offers an eco-friendly remediation approach, efficient degrading enzymes remain scarce. This study identified and characterized GCV2, a key PAT-degrading enzyme from Wickerhamomyces anomalus XL1, using transcriptomics, molecular docking, and molecular dynamics simulations. Transcriptomic analysis revealed oxidative stress response, detoxification, and glutathione metabolism as core PAT degradation pathways. Among 14 candidates, GCV2 showed the strongest PAT affinity (−6.31 kcal/mol). Molecular dynamics simulations confirmed GCV2-PAT complex stability, with electrostatic interactions driving binding and residues GLY607 and HIS738 providing stabilization. GCV2 was heterologously expressed and purified. Optimal conditions were 4.0 mM nicotinamide adenine dinucleotide phosphate (NADPH), pH 7.0–8.0, 30 °C, and 200 μg/mL enzyme, achieving complete degradation of 1–10 μg/mL PAT. Ultra-performance liquid chromatography coupled with quadrupole time-of-flight mass spectrometry (UPLC-Q-TOF/MS) confirmed NADPH-dependent reduction of PAT to low-toxicity E -ascladiol and Z -ascladiol without toxic by-products. Notably, GCV2 efficiently degraded PAT in pear juice, achieving 85.72% degradation within 96 h. Physicochemical analysis, electronic nose, and gas chromatography–mass spectrometry (GC–MS) revealed that GCV2 preserved the inherent quality and flavor profile of the juice while significantly increasing total phenolics and vitamin C contents. Moreover, it enhanced key aroma components, including 4-Methyl-1-pentanol and nonanal, thereby enriching the fresh fruity and citrus-like aroma characteristics. This study identified GCV2 as an efficient PAT-degrading enzyme that preserves food quality, elevates nutrition and flavor, boasting great application potential in PAT detoxification of fruit juices and other fruit-based food products.
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DOI
PubMed
高影响因子
Foods
·
2024
·Vol. 13
·期 12
·1949
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IF 4.7
Xi Zhang,Qiya Yang,Dhanasekaran Solairaj,Nashwa M. A. Sallam,Marui Zhu,Shengyu You,Hongyin Zhang
Postharvest diseases, such as black spots caused byAlternaria alternata, have caused huge economic losses to the tomato industry and seriously restricted its development. In recent years, biological control has become a new method to control postharvest diseases of fruits and vegetables. Our research group screenedW. anomalus, a yeast demonstrating a promising control effect on a postharvest black spot disease of tomatoes, and explored its physiological mechanism of prevention and control. Therefore, this study investigated the prevention and control effect of metabolites ofW. anomaluson tomato black spot disease and the inhibition effect of main components onA. alternata. A GC-MS analysis found that isoamyl acetate was the main component ofW. anomalusthat played an inhibitory role. The results showed that isoamyl acetate could inhibit the growth ofA. alternataand had a certain control effect on postharvest black spots in tomatoes. Our findings suggest that isoamyl acetate could be a promising alternative to fungicides for controlling postharvest black spots in tomatoes.
研究领域:
植物病理学
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采后生物学
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微生物生防
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食品科学
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DOI
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
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2023
·
IF 6
Yin Qin,You Luo,Shuyi Qiu,Qunying Zhang,Le Yang
Raspberry contains a broad array of valuable phytochemicals and therefore has positive effects on health. Fermentation can transform these components. The variations in the secondary metabolite profiles and bioactivities of red raspberry juice during Wickerhamomyces anomalus fermentation remain unknown. Herein, the effects of W. anomalus on the secondary metabolites, other constituents (total sugars, reducing sugars, and total acids) and bioactivities of raspberry juice were investigated. The fermentation significantly decreased the level of total sugars, reducing sugars, total acids and anthocyanins, but greatly increased the content of polyphenols and flavonoids. The antioxidant capacity and α-glucosidase inhibitory activity of raspberry juice were markedly enhanced after fermentation, whereas the cholesterol esterase inhibitory activity was reduced significantly. Moreover, 721 secondary metabolites were identified, wherein 437 secondary metabolites (240 upregulated, 197 downregulated) were selected as differential metabolites via targeted metabolomics. A total of 89 secondary metabolites were annotated in the Kyoto Encyclopedia of Genes and Genomes pathways, most of which were matched to biosynthesis of secondary metabolites and metabolic pathways. Phenolic acids were mainly transformed via phenylalanine metabolism and tyrosine metabolism. These results can provide reference for the development of functional raspberry beverages.
研究领域:
食品科学
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微生物学
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植物化学
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代谢组学
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DOI
高影响因子
Foods
·
2023
·Vol. 12
·期 12
·2370
·
IF 5.2
Li Yao,Xueqin Shi,Hang Chen,Lin Zhang,Lanyan Cen,Lian Li,Yiyi Lv,Shuyi Qiu,Xiangyong Zeng,Chaoyang Wei
Rice, supplemented withDendrobium officinale, was subjected to cofermentation usingSaccharomyces cerevisiaeFBKL2.8022 (Sc) andWickerhamomyces anomalusFBKL2.8023 (Wa). The alcohol content was determined with a biosensor, total sugars with the phenol–sulfuric acid method, reducing sugars with the DNS method, total acids and total phenols with the colorimetric method, and metabolites were analyzed using LC-MS/MS combined with multivariate statistics, while metabolic pathways were constructed using metaboAnalyst 5.0. It was found that the quality of rice wine was higher with the addition ofD. officinale. A total of 127 major active substances, mainly phenols, flavonoids, terpenoids, alkaloids, and phenylpropanoids, were identified. Among them, 26 substances might have been mainly metabolized by the mixed-yeasts fermentation itself, and 10 substances might have originated either fromD. officinaleitself or from microbial metabolism on the newly supplemented substrate. In addition, significant differences in metabolite could be attributed to amino acid metabolic pathways, such as phenylalanine metabolism and alanine, aspartate, and glutamate metabolism. The characteristic microbial metabolism ofD. officinaleproduces metabolites, which are α-dihydroartemisinin, alantolactone, neohesperidin dihydrochalcone, and occidentoside. This study showed that mixed-yeasts cofermentation and fermentation withD. officinaleboth could increase the content of active substances in rice wine and significantly improve the quality of rice wine. The results of this study provide a reference for the mixed fermentation of brewer’s yeast and non-yeast yeasts in rice wine brewing.Keywords:Dendrobium officinale;cofermentation;Saccharomyces cerevisiae;Wickerhamomyces anomalus;metabolites
研究领域:
食品科学
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微生物学
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植物化学
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产品关联
DOI
PubMed
高影响因子
Food Bioscience
·
2022
·
IF 5.318
Jingjing Liu,Yan Chen,Guiming Fu,Yanru Chen,Yin Wan,Mengfei Deng,Wenqin Cai,Mengxiang Li
Wickerhamomyces anomalus makes a special contribution to the esters flavor of Chinese Baijiu . This study set out to investigate whether W. anomalus NCUF304.1 could improve the flavor of ethyl esters of Te-flavor Baijiu Jiupei (TFBJP). The days 10–30 of the Te-flavor Baijiu brewing stage was the key period for microorganisms to produce ethyl ester compounds. Among them, the content of ethyl acetate in the strengthening group of Jiupei with additional W. anomalus NCUF304.1 was significantly higher ( P < 0.05) than in the control group of Jiupei on days 10–20. Also, there was no significant difference in ethyl acetate content between the two samples until day 30 of fermentation. In addition, the contents of ethyl butyrate , ethyl lactate and ethyl hexanoate in TFBJP strengthened with W. anomalus NCUF304.1 were found to increase by 0.54, 3.27 and 0.58 mg/kg, respectively. These findings evidenced the ability of W. anomalus NCUF304.1 in the Te-flavor Baijiu brewing for improving the flavor of ethyl esters.
研究领域:
食品科学
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微生物学
·
酿酒技术
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DOI
高影响因子
Foods
·
2026
·Vol. 15
·期 4
·744
·
IF 6
Xiqian Tan,Shuaibo Gao,Xiaoxiao Cheng,Lijun You,Xuepeng Li,Jianrong Li
Hyperuricemia (HUA) is a metabolic disorder that can easily lead to gout or kidney disease, and it is believed that it can be treated effectively using probiotics. This study evaluated the safety, probiotic, and functional properties ofWickerhamomyces anomalusYFJ252, isolated from pickled vegetables, including its in vitro inhibitory activity against xanthine oxidase (XO) and in vivo uric acid-lowering activity in mice, using virulence factor screening, plate counting, and colorimetric assays. Meanwhile, the potential anti-HUA mechanism was also investigated using untargeted metabolomics and whole-genome analysis. The results show that YFJ252 is non-hemolytic and does not produce DNase, gelatinase, or biogenic amine. It has potential probiotic properties: 85.83% DPPH radical scavenging, 39.94% α-amylase inhibition, 35.32% α-glucosidase inhibition, 20.73% anti-inflammatory ability, and 84.15% XO inhibition capacity. Animal experiments indicated that early intake of YFJ252 could maintain serum uric acid levels at 165.08 μmol/L (p< 0.05), lower than the HUA group (212.19 μmol/L), and significantly decrease creatinine and urea nitrogen levels (p< 0.05). The hypothetical anti-HUA potential of YFJ252 might be due to the production of antioxidant, hypoglycemic, and XO-inhibitory metabolites during growth, as well as a purine-degrading pathway that the strain inherited. This study provides a theoretical basis for usingW. anomalusYFJ252 as a food ingredient with preventive effects against HUA.
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PubMed
高影响因子
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