Nutrients
·
2025
·Vol. 17
·期 7
·1255
·
IF 5
Jingxin Chen,Genghua Ou,Wenting Gu,Jian Shi,Ruiying Lyu,Xueping Wu,Junming Wang,Chunhong Liu
Background/Objectives: Chronic alcohol overconsumption triggers alcohol liver injury, and therapeutic strategies targeting alcohol-triggered oxidative stress and hepatic inflammatory responses represent potential approaches to ameliorating alcohol-related hepatotoxicity. This study aimed to determine the hepatoprotective activity of finger citron essential oil (FCEO) in alcoholic liver disease (ALD)-afflicted rats and explore its underlying mechanisms. In order to identify the effective components, we compared the effects of FCEO and D-limonene.Methods: The regulatory effects of FCEO on metabolic enzymes were systematically evaluated through in vitro experiments. In vivo studies were conducted to investigate and compare the hepatoprotective effects of FCEO and D-limonene. Staining methods, assay kits, and Western Blot were used to determine the roles of FCEO and D-limonene in the ALD rats.Results: We found that FCEO downregulated phase I metabolic enzymes and upregulated phase II metabolic enzymes in Buffalo Rat Liver-3A (BRL-3A) cells. FCEO and/or D-limonene intervention reduced transaminase levels in ALD rats and effectively alleviated inflammatory cell infiltration and lipid droplet accumulation in their liver tissue. Additionally, FCEO and D-limonene played a regulatory role in oxidative stress and inflammation-related pathways such as the MAPK/Nrf2 and NF-κB/AMPK pathways. FCEO was superior to D-limonene as an antioxidant in alleviating alcoholic liver injury.Conclusions: This study revealed the alleviative effects and mechanisms of FCEO on alcoholic liver injury, demonstrating better efficacy compared to its monomer, thus providing a strategy for the development and utilization of finger citron resources.
研究领域:
药理学
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肝脏病学
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产品关联
DOI
PubMed
高影响因子
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
·
2025
·
IF 3.3
Xu Zhenbo,Chen Rong,Wu Jie,Zhong Feifeng,Xue Haoyue,Xiang Zhufang,Yang He,Yuan Lei,Liu Junyan,Yu Junhong
Lacticaseibacillus paracasei is a typical food spoilage bacterium especially in beer. Due to the negative impact of L. paracasei on food preservation, a rapid detection method for L. paracasei based on polymerase spiral reaction (PSR) was established and its application was verified using different types of food samples in this study. Firstly, target digging was performed using bioinformatics techniques. A target gene pheS was selected and species-specific primers were designed. Secondly, the PSR assay was established with chromogenic reaction, which avoid false positive result due to open lid. The specificity of target and primers was tested, and the limit of detection (Kolodkin-Gal in Science 328:627–629, 2010) (5.2 × 10 4 fg/μL) was examined. Thirdly, the application of PSR assay in solid and liquid food samples were verified by artificial contamination model. The PSR assay was more efficiency in liquid food (LOD: 10 3 CFU/mL) than in solid food (LOD: 10 4 CFU/mL). Thus, L. paracasei screening in 3 types of beer (LOD: 10 3 CFU/mL) was further performed to verify to efficiency of PSR assay in screening of beer spoilage bacteria. In conclusion, pheS targeting PSR assay is useful as a rapid detection method for L. paracasei in solid and liquid food samples especially in beer.
研究领域:
微生物学
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食品安全
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分子生物学
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产品关联
DOI
高影响因子
MOLECULES
·
2024
·Vol. 29
·期 24
·5931
·
IF 4.2
Jingxin Wang,Xiaohong Wang,Xiaoping Lin,Ziyi Yu,Davide Vione,Haomin Huang,Xiaohong Zhang,Yanhong Zhang,Jiaqi He,Yun Xia,Hansun Fang
Porous activated carbons (AC-AN and AC-AO) for toluene adsorption were prepared starting from brewer’s grain biomass pretreated with microorganisms (Aspergillus nigervan Tieghem for AC-AN andAspergillus oryzaeRIB40 for AC-AO). The structures and chemical properties of the three activated carbon materials (AC-AN, AC-AO, and AC that was not pretreated with microorganisms) were characterized by N2adsorption–desorption isotherms, scanning electron microscopy (SEM), transmission electron microscopy (TEM), Fourier-transform infrared spectroscopy (FTIR), Raman spectroscopy, X-ray diffraction (XRD), and X-ray photoelectron spectroscopy (XPS). The adsorption behavior of the three activated carbons for toluene was studied and correlated with the physical and chemical properties of these materials. The results suggested that the activated carbons prepared by microbial pretreatment had a rougher morphology, higher specific surface area, richer pore structure, fewer oxygen-containing functional groups on the surface, and better adsorption performance for toluene (increased by 31.5% and 18.3% with AC-AN and AC-AO, respectively) compared with the untreated activated carbon (AC). The Thomas model was used to fit the toluene adsorption data, indicating that the rich pore structure accelerated the kinetic process of toluene adsorption. Therefore, appropriate microbial pretreatment of the feedstock that is used to prepare activated carbon can effectively improve its adsorption capacity towards toluene.
研究领域:
环境科学
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材料科学
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DOI
PubMed
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2025
·
IF 6.6
Minghong Bian,Yuli Fang,Kailong Yang,Yubin Xia,Hongyi Tang,Yiling Feng,Qiang Xu,Shufan Zhang,Xiaohu Ren,Baolin Han
Sorghum is the primary raw material for liquor brewing, and its increasing cost has significantly impacted liquor manufacturers. In response, the industry is exploring the possibility of using low-cost imported sorghum as an alternative to domestic sorghum. The present study monitored the physicochemical properties, flavor components, and microbial community structure of fermented grains during the fermentation of Australian sorghum (AS) and Northeastern sorghum (DS) in real-time. Additionally, the correlation between microbial communities and the flavor of Xiaoqu liquor was investigated. Fermentation was analyzed over five periods: 0, 2, 4, 6, and 8 days. The reducing sugar content of DS was significantly higher than that of AS in the early stage, while the starch content remained consistently higher than that of DS. The acidity of both fermented grains showed an increasing trend, whereas moisture content and fermentation temperature remained relatively stable. A total of 52 flavor compounds were detected, with alcohols being the most abundant aroma compounds. The three most differentiated volatile flavor compounds were [V3] isopentyl formate, [V26] 6-methylheptan-1-ol, and [V16] 9-hexadecenoic acid, ethyl ester. A total of 90 bacterial and 46 fungal genera were identified. The dominant bacterial genera in AS were Lactobacillus, Bacillus, Pediococcus , and Acinetobacter , while the dominant fungal genera were Saccharomyces, Saccharomycopsis , and Cutaneotrichosporon . In DS, the dominant bacterial genera were Lactobacillus, Bacillus, Pediococcus , and Enterobacter , while Saccharomyces and Saccharomycopsis were the dominant fungal genera. The AS bacterial community showed stronger microbial interactions, resulting in a more complex and tightly interconnected bacterial network, whereas its fungal network structure remained relatively simple. Correlation analyses further demonstrated that alcohols and hydrocarbons were strongly correlated with bacterial metabolic activity, and AS microorganisms exhibited weaker correlations with flavor compounds. This study provides a comprehensive comparison of the fermentation characteristics of AS and DS, offering a theoretical foundation and valuable data for optimizing the use of Australian sorghum in Xiaoqu liquor production.
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
高影响因子
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
·
2024
·
IF 5.7
Hongbiao Li,Shuai Zhang,Zilong Dong,Xiaoyu Shan,Jingwen Zhou,Weizhu Zeng
Dihydroquercetin is a vital flavonoid compound with a wide range of physiological activities. However, factors, such as metabolic regulation, limit the heterologous synthesis of dihydroquercetin in microorganisms. In this study, flavanone 3-hydroxylase (F3H) and flavanone 3′-hydroxylase (F3′H) were screened from different plants, and their co-expression in Saccharomyces cerevisiae was optimized. Promoter engineering and redox partner engineering were used to optimize the corresponding expression of genes involved in the dihydroquercetin synthesis pathway. Dihydroquercetin production was further improved through multicopy integration pathway genes and systems metabolic engineering. By increasing NADPH and α-ketoglutarate supply, the catalytic efficiency of F3’H and F3H was improved, thereby effectively increasing dihydroquercetin production (235.1 mg/L). Finally, 873.1 mg/L dihydroquercetin titer was obtained by fed-batch fermentation in a 5-L bioreactor, which is the highest dihydroquercetin production achieved through de novo microbial synthesis. These results established a pivotal groundwork for flavonoids synthesis.
研究领域:
生物化学
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合成生物学
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代谢工程
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产品关联
DOI
PubMed
高影响因子
ACS Sustainable Chemistry & Engineering
·
2024
·
IF 7.1
Xinge Miao,Pengxin Yu,Mingzhi Du,Yongsheng Yuan,Jianyu Han,Jingen Long,Lingzhao Kong,Junju Mu,Weiran Yang
Herein, a new method to selectively convert tartaric acid to succinic acid was developed by catalytic transfer hydrogenation using iodine as the catalyst and methyl isobutyl ketone (MIBK) as both the hydrogen donor and the solvent. Under optimized reaction conditions, 85% succinic acid can be obtained directly from tartaric acid with a catalytic amount of iodine in MIBK at 160 °C for 4 h. Moreover, succinic acid can automatically precipitate out from the reaction solvent after cooling due to its much lower solubility in MIBK at room temperature, which provides an easy way for product separation. The detailed mechanism has been studied extensively by control experiments. The cheap catalyst, mild reaction condition, and easy separation of the product make this process a green path for succinic acid production.
研究领域:
化学工程
·
绿色化学
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产品关联
DOI
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2025
·
IF 6.6
Wei Qiu,Hailong Ru,Jilei Wang,Jingming Kuang,Yougui Yu,Qing Zheng
This study aims to investigate the influence of the interactions between the major aromatic compounds in Baijiu (esters and acids) on the aroma and taste profile of Baijiu. The electronic nose and electronic tongue were used to assess the effects of adding acids on the aroma and taste of Baijiu. Results indicate that the incorporation of acids remarkably alters the olfactory intensity of Baijiu, with minimal impact on its taste, thereby confirming the profound influence of ester–acid interactions on volatile aroma components. Furthermore, the best-estimated threshold method was utilized to determine the aroma thresholds of four key esters and their corresponding acids. Butyric, hexanoic, and lactic acids exhibit synergistic effects by substantially lowering the aroma thresholds of their respective esters. By contrast, acetic acid exerts a masking effect, thereby elevating the aroma threshold of ethyl acetate. Sensory evaluation corroborated the influence of ester–acid interactions on the overall aroma of Baijiu, which is consistent with the aroma threshold findings. Molecular docking methods were applied to decipher the mechanism underlying ester–acid interactions. Hydrogen bonding emerges as a pivotal interaction mode among aromatic compounds, with the binding energy intimately linked to the extent of synergy or masking effects.
研究领域:
食品科学
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分析化学
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感官科学
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产品关联
DOI
高影响因子
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY
·
2020
·Vol. 73
·期 3
·552-562
·
IF 1.636
Liang Wang,Enyan Gao,Man Hu,Qiang He,Yuting He,Xiaoyan Zheng
Milk beer is a new type of dairy beverage in China and increasingly popular with consumers. The strain FXJ1 isolated in our laboratory was an excellent strain for the production of milk beer with alcohol content of 0.48%. Our research verified that the strain FXJ1 was superior to the commercial strain MJ for milk beer production and got the optimal medium formula (67.37 g/L sucrose, 29.7 g/L yeast extract, 15.61 g/L corn steep liquor, 4.13 g/L KH 2 PO 4 and 0.3 g/L MgSO 4 ) which allowed the biomass production of strain FXJ1 to achieve 8.88 ± 0.08 g/L and increase 2.94-fold as compared with yeast extract peptone dextrose base medium.
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
FOOD CHEMISTRY
·
2024
·
IF 8.5
Peng Zhao,Xuhui Xia,Jia Zheng,Zirui Yuan,Yiyao Luo,Huibo Luo,Yi Ma,Danqun Huo,Changjun Hou
The correct classification of strong-flavored crude baijiu affects its quality and overall standard and is crucial for the intelligent development of the baijiu industry. In this work, we developed a novel optical sensing array using lanthanum-doped carbon dots (La-CDs). Using La-CDs with three metal complex dyes—chromium black T, alizarin red, and dimethylphenol orange—we were able to detect organic acids and tannic acid (TA) in crude baijiu in a way that was both colorimetric and fluorescent for the first time. Based on the indicator displacement (IDA) principle, organic acids competitively replace the dyes' binding sites on La 3+ , causing the dye colors to change to varying degrees. TA quenches the fluorescence of quantum dots through an internal filtering effect. We analyzed the data using pattern recognition algorithms such as HCA, PCA, and LDA, successfully classifying and identifying 16 types of strong-flavored crude baijiu, which included 10 types of carboxylic acids and various grades. In blind tests of 32 crude baijiu samples, the colorimetric method achieved a 94 % accuracy rate, while the fluorescence method achieved 100 %. The sensor demonstrates significant advantages in response speed.
研究领域:
食品科学
·
分析化学
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产品关联
DOI
PubMed
高影响因子
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
·
2015
·
IF 2.912
Hua Xu,Xiupei Yang,Gu Li,Chuan Zhao,Xiangjun Liao
A simple, economical, and green method for the preparation of water-soluble, high-fluorescent carbon quantum dots (C-dots) has been developed via hydrothermal process using aloe as a carbon source. The synthesized C-dots were characterized by atomic force microscope (AFM), transmission electron microscopy (TEM), fluorescence spectrophotometer, UV–vis absorption spectra as well as Fourier transform infrared spectroscopy (FTIR). The results reveal that the as-prepared C-dots were spherical shape with an average diameter of 5 nm and emit bright yellow photoluminescence (PL) with a quantum yield of approximately 10.37%. The surface of the C-dots was rich in hydroxyl groups and presented various merits including high fluorescent quantum yield, excellent photostability, low toxicity and satisfactory solubility. Additionally, we found that one of the widely used synthetic food colorants, tartrazine, could result in a strong fluorescence quenching of the C-dots through a static quenching process. The decrease of fluorescence intensity made it possible to determine tartrazine in the linear range extending from 0.25 to 32.50 μM, This observation was further successfully applied for the determination of tartrazine in food samples collected from local markets, suggesting its great potential toward food routine analysis. Results from our study may shed light on the production of fluorescent and biocompatible nanocarbons due to our simple and environmental benign strategy to synthesize C-dots in which aloe was used as a carbon source.
研究领域:
分析化学
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食品安全
·
纳米材料
✓ 已验证
产品关联
DOI
PubMed
高影响因子
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
·
2025
·
IF 4.6
Haiguang Tan,Xin Zhang,Kaixuan Zhu,Shengfan Chen,Yangyang Sun,Meng Bian,Huan Zhang,Lijuan Ma,Qianqian Li,Lin Yuan,Liping Du
Rapid and accurate evaluation of newly distilled base liquor is essential for ensuring product consistency and quality. To address this challenge, a multi-platform analytical and chemometric approach to assess the quality of different grades Qingxiangxing crude Baijiu (QXCBJ) produced continuously was employing. Volatile organic components of QXCBJ were profiled using gas chromatography-flame ionization detector/mass spectrometry (GC-FID/GC-MS), and non-volatile organic components (NVOCs) were characterized using liquid chromatography-high resolution mass spectrometry (LC-HRMS). In total, 136 VOCs and 270 NVOCs were identified, and 36 of them were screened as potential quality markers. In the GC-MS analysis, isoamyl lactate, ethyl phenylacetate, 4-ethyl-2-methoxyphenol, ethyl cinnamate, and 2-methoxy-4-vinylphenol showed significant differences among different QXCBJ samples, contributing to sample differentiation. Metabolomic profiling via LC-HRMS revealed differential accumulation of gustatory components (malic acid, vanillin acid, mannitol, betaine, azelaic acid, and lysine) across QXCBJ samples. Multifactor analysis (MFA) demonstrated that the integrated multi-platform strategy significantly improved sample discrimination compared to single-method approaches. This comprehensive methodology not only establishes a scientific basis for the quality control of Qingxiangxing Baijiu (QXBJ) but also demonstrates the potential of this multi-platform chemometric strategy for evaluating other Chinese spirits with similar complexity.
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DOI
高影响因子
Food Bioscience
·
2025
·
IF 5.9
Shuyang Sun,Chengke Wang,Weixiang Tang,Yaxin Cao,Yanfang Zhang,Du Chao,Wenguang Jiang
The antimicrobial efficacy of fungal chitosan in oenological environments and its specific transcriptional impacts on Saccharomyces cerevisiae during wine fermentation remain insufficiently characterized. In this study, a mushroom-derived chitosan is prepared by sequential chemical treatments including deproteinization, deacetylation, lyophilization and purification. The obtained chitosan exhibits a 61.09% degree of deacetylation determined via FTIR, with characteristic glycosidic linkage peaks. Then, it was applied to wine-making, and its impact on microbial diversity is evaluated by a next-generation sequencing method. Results show that this chitosan exerts a weaker antibacterial activity compared to SO 2 , but exhibits stronger antifungal efficacy, reducing fungal OTUs to 9 and eliminating all non- Saccharomyces yeasts. Moreover, the transcriptome profiling of S. cerevisiae in its presence reveals 177 differentially expressed genes. And gene expression levels associated with glycolysis and amino acid metabolisms are identified, with TDH2, TDH3, ENO1, ENO2, ARO10, ARO9, SER3 and GCV1 showing significant changes, resulting in accelerated utilization of sugar, enhanced aromatic amino acid catabolism, activation of proline production as well as suppressed serine synthesis pathways. Overall, this study provides novel insights into the application of chitosan in wine-making and its impact on microbial ecology and yeast metabolism.
研究领域:
食品科学
·
微生物学
·
生物化学
·
转录组学
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酿酒学
·
应用微生物学
✓ 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）