MOLECULES
·
2024
·Vol. 29
·期 11
·2513
·
IF 4.2
Luyi Xie,Lihong Zhou,Rongrong Zhang,Hang Zhou,Yi Yang
Aspergillus cristatusis a crucial edible fungus used in tea fermentation. In the industrial fermentation process, the fungus experiences a low to high osmotic pressure environment. To explore the law of material metabolism changes during osmotic pressure changes, NaCl was used here to construct different osmotic pressure environments. Liquid chromatography–mass spectrometry (LC–MS) combined with multivariate analysis was performed to analyze the distribution and composition ofA. cristatusunder different salt concentrations. At the same time, the in vitro antioxidant activity was evaluated. The LC–MS metabolomics analysis revealed significant differences between threeA. cristatusmycelium samples grown on media with and without NaCl concentrations of 8% and 18%. The contents of gibberellin A3, A124, and prostaglandin A2 related to mycelial growth and those of arabitol and fructose-1,6-diphosphate related to osmotic pressure regulation were significantly reduced at high NaCl concentrations. The biosynthesis of energy-related pantothenol and pantothenic acid and antagonism-related fluvastatin, aflatoxin, and alternariol significantly increased at high NaCl concentrations. Several antioxidant capacities ofA. cristatusmycelia were directly related to osmotic pressure and exhibited a significant downward trend with an increase in environmental osmotic pressure. The aforementioned results indicate thatA. cristatusadapts to changes in salt concentration by adjusting their metabolite synthesis. At the same time, a unique set of strategies was developed to cope with high salt stress, including growth restriction, osmotic pressure balance, oxidative stress response, antioxidant defense, and survival competition.
研究领域:
真菌生物学
·
代谢组学
·
食品科学
·
生物技术
✓ 已验证
DOI
PubMed
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2019
·
IF 3.714
Ying Rui,Peng Wan,Guijie Chen,Minhao Xie,Yi Sun,Xiaoxiong Zeng,Zhonghua Liu
Fuzhuan brick tea is characterized in unique “golden flower” of Aspergillus cristatus . However, little information is available for intra- and extra-cellular polysaccharides from A. cristatus (IPS and EPS, respectively). Therefore, simulated digestion and fermentation in vitro were carried out to investigate whether IPS and EPS could be broken down in digestive system. Furthermore, their interactions with gut microbiota were investigated. It was found that IPS and EPS were utilized by gut microbiota to metabolize into short-chain fatty acids (SCFAs). The contents of total acids (SCFAs and lactic acid) in IPS and EPS groups increased to 39.30 ± 0.66 and 45.18 ± 1.68 mmol/L, respectively. IPS and EPS could obviously modulate the composition of gut microbiota. Thereinto, IPS could maintain the growth of OTU26 and OTU69 ( Prevotella ) and increase the relative levels of OTU30, OTU31, OTU35 and OTU56 ( Bacteroides ), whereas, EPS could maintain the growth of OTU26 and OTU48 ( Prevotella ) and increase the relative levels of OTU35, OTU56 and OTU63 ( Bacteroides ). OTU26, OTU61 and OTU69 ( Prevotella ) showed significantly positive correlations with propionic acid, OTU48 ( Prevotella ) and OTU56 ( Bacteroides ) showed significantly positive correlations with acetic acid. Hence, IPS and EPS could regulate the composition of gut microbiota, thereby promote production of SCFAs.
研究领域:
微生物学
·
营养学
·
食品科学
·
胃肠病学
✓ 已验证
产品关联
DOI
高影响因子
FOOD RESEARCH INTERNATIONAL
·
2021
·
IF 6.475
Zhiyong Xie,Yixuan Bai,Guijie Chen,Wei Dong,Yujia Peng,Weiqi Xu,Yi Sun,Xiaoxiong Zeng,Zhonghua Liu
Aspergillus cristatus is the dominant fungus involved in the fermentation of Fuzhuan brick tea (FBT). The intracellular polysaccharides (IPSs) from A. cristatus (MK346334, NCBI), isolated from FBT, exhibited immunomodulatory activity in vitro while the effects in vivo on immune system and gut microbiota remain unclear. In this study, IPSs and the purified fraction (IPSs-2) from IPSs were prepared and their immunomodulatory activities were investigated with cyclophosphamide (Cy)-induced immunosuppressive mice. As results, IPSs strengthened the immune function, manifesting in the improvement of body weight, daily intake, immune organ indices, cytokines and immunoglobulin. Meanwhile, IPSs attenuated Cy-induced intestinal barrier injury and promoted the expression of tight junction proteins and mucin, reinforcing the intestinal barrier function. Moreover, IPSs not only promoted the production of short-chain fatty acids and the expression of G protein-coupled receptor (GPR), but also balanced dysbiosis of gut microbiota through elevating the growth of beneficial bacteria while reducing pathobionts to maintain the homeostasis of the microbial ecology. These results suggested that IPSs exerted immunomodulatory activity linking with the restoration of intestinal barrier function and regulation of gut microbiota, which contributes to the development of novel probiotics and effective immunomodulators for strengthening host immunity and gut health.
研究领域:
微生物学
·
免疫学
·
营养学
·
药理学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD RESEARCH INTERNATIONAL
·
2023
·
IF 8.1
Yujiao Sun,Xushuang Yuan,Zhaojun Luo,Yungang Cao,Shuai Liu,Yang Liu
Liquid-state fermentation (LSF) of tea leaves is a promising way to obtain tea-based nutraceutical products rich in various bioactive compounds. In the study, the changes of bioactive compounds, tea pigments and complex metabolites from LSF of primary dark tea, green tea and white tea infusions with Aspergillus cristatus were determined. Chemical analyses revealed that soluble sugars, monosaccharide composition, total polyphenols, total flavonoids, free amino acids, soluble proteins and tea pigments were changed in different ways. An untargeted metabolomic analysis and ribonucleic acid sequencing (RNA-seq) based transcriptomic analysis were performed to investigate the metabolic differentiation and clarify the key differentially expressed genes (DEGs, fold change >2 and p < 0.05), showing that amino acid metabolism, carbohydrate metabolism and lipid metabolism were the most enriched pathways during A. cristatus fermentation of primary dark tea, green tea and white tea infusions. In addition, glycerophospholipid metabolism, linoleic acid metabolism and phenylalanine metabolism were greatly accumulated in the fermentation of primary dark tea and white tea infusions; Pyruvate metabolism, glycolysis/gluconeogenesis, fatty acid degradation, tyrosine metabolism, phenylalanine, tyrosine and tryptophan biosynthesis and valine and leucine, isoleucine degradation were greatly accumulated in the fermentation of primary dark tea and green tea infusions; Starch and sucrose metabolism was greatly accumulated in the fermentation of green tea and white tea infusions; Galactose metabolism was significantly enhanced in the fermentation of primary dark tea infusion; Amino sugar and nucleotide sugar metabolism, sphingolipid metabolism and alanine, aspartate and glutamate metabolism were significantly enhanced in the fermentation of green tea infusion. Besides, some other pathways involving aminobenzoate degradation, biosynthesis of cofactors, pyrimidine metabolism, benzoxazinoid biosynthesis and phenazine biosynthesis, tropane, piperidine and pyridine alkaloid biosynthesis and flavone and flavonol biosynthesis also differed from each other. These findings support that A. cristatus plays a vital role in the biochemical and genetic regulation of metabolite profile, and could be considered a potential prospect for better use of A. cristatus on different kinds of tea materials.
研究领域:
食品科学
·
微生物学
·
分子生物学
·
营养保健品
✓ 已验证
产品关联
DOI
PubMed
高影响因子
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
·
2023
·
IF 6.1
Zhiyong Xie,Ziqi Zeng,Guijie Chen,Wei Dong,Yujia Peng,Weiqi Xu,Yi Sun,Xiaoxiong Zeng,Zhonghua Liu
The intracellular polysaccharides of Aspergillus cristatus (IPSs) from Fuzhuan brick tea have been demonstrated to improve immune function linked to modulating the gut microbiota. Herein, to further investigate the efficacy of IPSs to maintain gut homeostasis, the protection of the purified fraction of IPSs (IPSs-2) on the mice with colitis induced by dextran sulfate sodium (DSS) and the underlying mechanisms were explored in this study. The results revealed that IPSs-2 alleviated the typical symptoms of colitis and suppressed the excessive inflammatory mediators, regulating the genes related to inflammatory responses in the colon at the mRNA level. Meanwhile, IPSs-2 treatment reinforced the intestinal barrier function by ameliorating the DSS-induced histological injury, facilitating the differentiation of goblet cells to enhance Mucin-2 generation, and enhancing the expression of tight junction proteins to alleviate colitis. In addition, IPSs protected against colitis by promoting the production of short-chain fatty acids (SCFAs), the activation of SCFAs receptors, and the leverage of the gut microbiota via the enrichment of Bacteroides, Parabacteroides, Faecalibacterium, Flavonifractor_plautii, and Butyricicoccus, linking with reducing inflammation and repairing intestinal barrier function. Overall, our research revealed the therapeutic potential of IPSs-2 as a prebiotic for attenuating inflammatory bowel disease and provided a rationale for future investigation.
研究领域:
免疫学
·
微生物学
·
药理学
·
胃肠病学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2024
·
IF 8.5
Di Zhang,Yujie Huang,Xia Fan,Xiaoxiong Zeng
Aspergillus cristatus , the predominant microbe of Fuzhuan brick tea (FBT) , is responsible for the creation of distinctive golden flower and unique floral aroma of FBT. The present study examined the alterations in chemical and aromatic components of raw dark tea by solid-state fermentation using A. cristatus (MK346334), the strain isolated from FBT. As results, catechins, total ployphenols, total flavonoids, theaflavins, thearubigins and antioxidant activity were significantly reduced after fermentation. Moreover, 112 and 76 volatile substances were identified by HS-SPME-GC–MS and HS-GC-IMS, respectively, primarily composed of alcohols, ketones, esters and aldehydes. Furthermore, the calculation of odor activity values revealed that 19 volatile chemicals, including hexanal, heptanal, linalool and methyl salicylate, were the main contributors to the floral, fungal, woody and minty aroma of dark tea. The present research highlights the pivotal role played by the fermentation with A. cristatus in the chemical composition, antioxidant property and distinctive flavor of dark tea.
研究领域:
食品科学
·
微生物学
·
分析化学
·
茶叶科学
✓ 已验证
DOI
PubMed
高影响因子
WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY
·
2026
·Vol. 42
·期 6
·304
·
IF 4.7
Lu Lingqing,Zhang Rongrong,Jie Wenli,Zhou Hang,Yang Yi,He Yunxue,Ren Mingzheng,Zhou Lihong
Temperature is a key environmental factor affecting fungal growth, reproduction, and metabolism. In this study, the industrially important fungus Aspergillus cristatus was investigated by integrating physiological phenotyping with liquid chromatography-mass spectrometry (LC-MS)-based untargeted metabolomics to systematically characterize its morphological traits, antioxidant activity, and untargeted metabolic profiles at 20 °C, 25 °C, 30 °C, and 35 °C. The results showed that approximately 30 °C was the most favorable temperature for the growth of Aspergillus cristatus . Metabolomic analysis indicated that Aspergillus cristatus exhibited a pattern of metabolic redirection under different temperature conditions, reflecting a multilayered and coordinately changing metabolic mode associated with temperature adaptation. At low temperatures (20 °C and 25 °C), unsaturated lysophospholipids, such as PC O-18:2, accumulated substantially, suggesting their involvement in membrane adaptation, whereas high temperature was associated with changes in specific phospholipid molecules. In terms of oxidative stress defense, flavonoid- and phenolic-related metabolites showed more prominent changes under low and optimal temperatures, whereas glutathione-related metabolites increased significantly at high temperature, indicating a greater reliance on glutathione-associated antioxidant defense. Regarding energy and osmotic balance, reserve carbohydrates accumulated at the optimal temperature, consistent with coordination between growth and stress resistance, whereas high-temperature stress was associated with a shift toward sugar alcohol accumulation and a metabolic pattern consistent with metabolic deceleration. This study presents the metabolic changes of Aspergillus cristatus under different temperature conditions from a systems-level metabolic perspective and suggests that Aspergillus cristatus may adapt to environmental change by coordinating growth-related metabolism with stress defense-related metabolism. In addition, these findings may provide a reference for future studies on fermentation regulation and stress resistance in Aspergillus cristatus .
✓ 已验证
DOI
PubMed
高影响因子
BMC BIOTECHNOLOGY
·
2025
·Vol. 25
·期 1
·1-18
·
IF 3.4
Zhou Hang,Xie Lu Yi,Hu Jiu Ping,Zhou Li Hong,Lu Ling Qing,Yang Yi,Zhang Rong Rong,He Yun Xue,Ren Ming Zheng
During the fermentation of small-leaved Kuding tea by Aspergillus cristatus , significant fluctuations in environmental osmotic pressure can affect the growth and metabolism of A. cristatus , thereby influencing the quality of the fermented tea. To investigate osmotic pressure effects on its metabolism, this study used NaCl (0%, 4%, 8% and 12%) in small-leaved Kuding tea medium to establish osmotic gradients, followed by morphological observation, in vitro antioxidant activity assays, and liquid chromatography‒mass spectrometry (LC‒MS) nontargeted metabolomics analysis. The results demonstrated that the NaCl concentration had significant effects on colony morphology and metabolites. The colony diameters and antioxidant activities were significantly greater at 4% and 8% NaCl than at 0% or 12% NaCl. Nontargeted metabolomics identified 556 differential metabolites, 93 of which common differential metabolites covered seven categories, such as amino acids, organic acids and flavonoids. Under 4% NaCl, key antioxidants (melatonin, erythritol, and luteolin) significantly accumulated, which correlated with the activation of the core metabolic pathways, including tryptophan metabolism and flavonoid biosynthesis. Hypertonic stress (12% NaCl) suppressed these core pathways, leading to the induction of repair metabolites (e.g., methyl jasmonate). Low salt (0% NaCl) also inhibited core pathways, leading to a reduction in broad-spectrum antioxidant capacity and an accumulation of specific metabolites (e.g., xanthoxylin). Aspergillus cristatus dynamically regulates metabolism to adapt to different salt concentrations, with 4%-8% NaCl optimal for achieving maximal growth–antioxidant defense equilibrium in small-leaved Kuding tea. These findings provide a foundation for optimizing fermented tea processes and high-antioxidant products.
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Innovative Food Science & Emerging Technologies
·
2023
·
IF 6.6
Qiannan Zhao,Xiaohai Yan,Yuan Yue,Tianli Yue,Yahong Yuan
This study was aimed at investigating the mechanisms of release and transformation of total flavonoids (TFs) from mulberry leaves (MLs) by solid-state fermentation (SSF) via Aspergillus cristatus . An intelligent model based on a back-propagation artificial neural network (BP–ANN) was established to predict the TFs in fungi co-fermented MLs. After prediction and experimental validation, the TFs released by SSF (72.55 mg rutin equivalents/g dry weight) were significantly higher than that of unfermented (24.42 mg rutin equivalents/g dry weight). In addition, the biotransformation mechanism of flavonoids during SSF was proposed by analyzing the untargeted metabolome , including the flavonoid and phenylpropanoid biosynthetic pathways . Pearson's correlation coefficient analysis indicated that the 29 up-regulated catabolites (especially loureirin D and arachidoside) after SSF contributed to increased ABTS (2,2′-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid)) radical scavenging activities and α-glucosidase inhibitory activities. Furthermore, structural characteristics (by scanning electron microscopy, thermogravimetric analysis , and FTIR spectroscopy) and analyses of dynamic changes in carbohydrate-hydrolyzing enzymes revealed that the destruction of hemicellulose was essential to releasing TFs by SFF. Industrial relevance In this study, a back-propagation artificial neural network (BP–ANN) was successfully used to establish a co-fermentation with Aspergillus cristatus for releasing and transforming flavonoids of mulberry leaves (MLs) through solid-state fermentation (SSF). The present study has immeasurable importance toward making maximum use of MLs. Moreover, the findings of this study also provide new insights into understanding the release and biotransformation mechanism of flavonoids from MLs by SSF.
研究领域:
食品科学
·
生物技术
·
药理学
·
代谢组学
·
发酵技术
✓ 已验证
DOI
高影响因子
危险品化学品经营许可证（带存储）