JOURNAL OF CHROMATOGRAPHY B-ANALYTICAL TECHNOLOGIES IN THE BIOMEDICAL AND LIFE SCIENCES
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2021
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IF 3.205
Kai Zhang,Hui Yan,Ruina Liu,Ping Xiang,Kaifei Deng,Ji Zhang,Ya Tuo,Zhenyuan Wang,Ping Huang
The determination of cause of death is one of the most important tasks in forensic practice. However, asphyxia is a difficult cause of death to determine, especially when the deceased has an underlying disease that can lead to a sudden unexpected death, such as coronary atherosclerotic heart disease (CAHD, which is the leading cause of sudden cardiac death, SCD), because its determination is currently still based on an exclusion strategy. In this study, gas chromatography coupled with high-resolution mass spectrometry (GC-HRMS)-based untargeted metabolomics was employed to obtain the pulmonary metabolic profiles of rats who died from asphyxia and SCD. First, fourteen metabolites were identified to investigate the mechanism of death from asphyxia, and we proposed some explanations that may account for these metabolic alterations, including the perturbation of amino acid metabolism, lipid metabolism, and energy metabolism (TCA cycle). Second, we discovered eight potential biomarkers to differentiate between asphyxia and SCD as the cause of death. The excellent classification performances of the eight individual biomarkers and their combination in fresh lung tissue were observed. Third, we also explored the relative change in the concentration of the eight metabolites and their classification performance in decomposed tissue (at 24 h postmortem). Lactic acid, pantothenic acid, and the combination of the eight biomarkers can be recognized as perfect classifiers to discriminate asphyxia from SCD even when decomposition has occurred. Our results showed that GC-HRMS-based untargeted metabolomics can be used as a promising tool to explore the metabolic alterations of the death process and to determine the cause of death.
研究领域:
法医学
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代谢组学
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病理学
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产品关联
DOI
PubMed
高影响因子
RSC Advances
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2025
·Vol. 15
·期 30
·24437
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IF 4.6
Feng Wen,Yongjun Wu,Jing Jin,Lincheng Zhang,Shuoqiu Tong,Cen Li,Li Ran,Yuzhang Zhu
Fermented soybean products are an integral part of the Chinese diet, valued for their distinctive aroma. Bacillus subtilis ( B. subtilis ) BJ3-2 is a highly effective fermentation strain widely used in the industrial production of bacterial-type douchi. However, the specific aroma characteristics of soybeans fermented by this strain remain unclear. This study utilized gene knockout, GC-O-MS, and multivariate statistical analysis to comprehensively investigate the aroma components of soybeans fermented by B. subtilis BJ3-2. For the first time, 12 key aroma skeleton compounds were identified, including guaiacol, 2,5-dimethylpyrazine, and 2-methylbutyric acid, which primarily contribute to the smoky, roasted, and sweaty aroma attributes of fermented soybeans. Additionally, 17 compounds were considered to have important coordinating effects on soybean aroma, such as 3-hydroxy-2-butanone (buttery, creamy). Partial least squares regression (PLSR) analysis demonstrated a good correlation between key aroma compounds and sensory attributes. Gene knockout of fadA and bkdB resulted in a significant increase in 2,5-dimethylpyrazine and 1-octen-3-ol levels, along with a marked reduction in 2-methylbutyric acid levels. These changes enhanced the roasted and beany notes, reduced the sweaty aroma, and ultimately improved the overall aroma profile. These findings provide insights into the genetic regulation of aroma in fermented soybean products and form a foundation for reducing undesirable aromas and improving the overall aroma quality of industrially produced douchi. Bacillus subtilis fermented soy food is deeply loved by consumers, and its unique aroma characteristics are influenced by the fadA and bkdB genes.
研究领域:
食品科学
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微生物学
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分子生物学
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感官分析
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生物技术
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产品关联
DOI
PubMed
高影响因子
JOURNAL OF LUMINESCENCE
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2025
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IF 3.6
Mingjun Zhao,Chongyun Shao,Weichang Li,Danping Chen,Wei Chen
A strong near-infrared (NIR) fluorescent borate glass doped with tellurium (Te) clusters was developed, and spectral properties were studied. Under an oxidizing atmosphere, Te clusters could not be formed; however, under a reducing atmosphere, broadband Te-cluster NIR emission covering 600–1400 nm was successfully achieved, with a peak centered at 900 nm and a full width at half maximum (FWHM) of 270 nm. The findings demonstrated that adjusting the glass composition and TeO 2 doping concentration can significantly enhance the NIR emission of Te-doped borate glass. Furthermore, the study revealed that the photoluminescence performance of this material is highly sensitive to both temperature and excitation wavelength, demonstrating its potential for tunable luminescent properties. A NIR glass-converted LED (gc-LED) device was fabricated by integrating Te-cluster-doped borate glass with a commercial 460 nm LED, demonstrating its potential applications in night vision, non-destructive testing, and biomedical imaging. This research provides a theoretical foundation and technical pathway for developing novel ultra-broadband NIR emission glass materials .
研究领域:
材料科学
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光学材料
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光子学
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固态照明
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近红外技术
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产品关联
DOI
高影响因子
FOOD CHEMISTRY
·
2023
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IF 8.8
Xuexue Zheng,Tengfei Hu,He Xie,Xingchang Ou,Jianan Huang,Chao Wang,Zhonghua Liu,Qin Li
Fu brick tea (FBT) is popular for its unique ‘fungal flower’ aroma, however, its key odor-active compounds are essentially unknown. In this study, the odor-active compounds of “stale-fungal” aroma (CJX), “fresh-fungal” aroma (QJX), and “fermentation-fungal” aroma (FJX) types FBT were extracted and examined by headspace solid phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC–MS) and gas chromatographyolfactometry (GC-O). A total of 43 volatile and 38 odor-active compounds were identified by these methods. Among them, the content of dihydroactindiolide (4596–13189 µg/L), (E) -linalool oxide (2863–6627 µg/L), and benzyl alcohol (4992–6859 µg/L) were highest. Aroma recombination experiments further verified that these odor-active compounds could be simulated the overall aroma profile of FBT successfully. Furthermore, omission experiments confirmed that 15, 20, and 15 key odor-active compounds in CJX, QJX, and FJX FBT, respectively. This study will provide a theoretical basis for comprehensively understanding the formation of characteristic aromas in FBT.
研究领域:
食品科学
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分析化学
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产品关联
DOI
PubMed
高影响因子
Foods
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2025
·Vol. 14
·期 19
·3398
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IF 5.1
Yufei Liu,Quanjun Liu,Jinglong Wang,Xianqing Huang,Yanrui Wang,Mingwu Qiao,Yan Ma,Dan Hai
Fresh mulberry juice (MJ) faces industrial challenges due to its short shelf life and inconsistent flavor. This study innovatively addressed these limitations by applying L. plantarum (LP) and L. fermentum (LF) fermentation to MJ, combining non-targeted metabolomics and GC-IMS to systematically elucidate metabolic remodeling and flavor enhancement. Fermentation (36 h) achieved LAB counts > 7 log CFU/mL, significantly reducing soluble solids and pH from 15.00 to 13.90, 14.01 °Brix and 3.74 to 3.21, 3.13, respectively. In contrast, the bioactive compounds as detected by the increase in flavonoids and phenolics from 254.85 mg/100 g to 289.36, 291.39 mg/100 g and 286.21 mg/100 g to 294.55, 302.2033 mg/100 g, respectively. Anthocyanin content as high as 165.88 and 156.69 mg/L. Metabolomics identified enriched amino acid pathways, and GC-IMS revealed unique flavor profiles. The study fills a research gap by demonstrating LAB fermentation’s dual role in extending MJ’s shelf life and improving its functional nutritional quality, offering a novel strategy for functional food development.
研究领域:
食品科学
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代谢组学
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食品微生物学
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分子感官科学
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营养学
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天然产物化学
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产品关联
DOI
PubMed
高影响因子
ENVIRONMENTAL POLLUTION
·
2023
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IF 8.9
Yifan Hong,Xiazhu Zhou,Qi Li,Jing Chen,Yuexin Wei,Siyuan Wang,Xiangqin Zheng,Jie Zhao,Chengjun Yu,Jun Pei,Jie Zhang,Chunlan Long,Lianju Shen,Shengde Wu,Guanghui Wei
Di (2-ethylhexyl) phthalate (DEHP), one of phthalic acid esters, has been widely used in daily products. Its main metabolite, mono (2-ethylhexyl) phthalate (MEHP) was reported to possess higher testicular toxicity than DEHP. To explore the precise mechanism in MEHP-induced testis damage, multiple transcriptomic sequencing was employed in spermatogonia cell line GC-1 cells treated with MEHP (0, 100, and 200 μM) for 24 h. Integrative omics analysis and empirical validation revealed that Wnt signaling pathway was downregulated and wnt10a , one of hub genes, may be the key player in this process. Similar results were observed in DEHP-exposed rats. MEHP-induced disturbance of self-renewal and differentiation was dose-dependent. Moreover, self-renewal proteins were downregulated; the differentiation level was stimulated. Meanwhile, GC-1 proliferation was decreased. Stable transformation strain of wnt10a overexpression GC-1 cell line constructed from lentivirus was utilized in this study. The upregulation of Wnt10a significantly reversed the dysfunction of self-renewal and differentiation and promoted the cell proliferation. Finally, retinol, predicted to be useful in CONNECTIVITY MAP (cMAP), failed to rescue the damage caused by MEHP. Cumulatively, our findings revealed that the downregulation of Wnt10a induced the imbalance of self-renew and differentiation, and inhibition of cell proliferation in GC-1 cells after MEHP exposure.
研究领域:
毒理学
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分子生物学
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细胞生物学
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生殖生物学
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产品关联
DOI
PubMed
高影响因子
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
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2021
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IF 5.279
Yujiao Cheng,Guijie Li,Houjiu Wu,Linhua Huang,Hua Wang
Light-induced off-flavor compounds in Ponkan mandarin juice were investigated during its shelf-life by headspace solid-phase microextraction multidimensional gas chromatography–mass spectrometry/olfactometry (MDGC-MS/O) and a GC–MS/pulsed flame photometric detector (GC–MS/PFPD). A total of 34 aroma-active compounds with flavor dilution (FD) factors from 2 to 128 were tentatively identified by aroma extract dilution analysis-MDGC-MS/O. Among them, a light-induced off-flavor compound with a high FD factor, methional (cooked potato), was positively identified in the Ponkan mandarin juice at the end of the shelf-life. In addition, 11 volatile sulfur compounds (VSCs), including 6 screened shelf-markers (variable identification, VID > 0.80), were identified in Ponkan mandarin juice by a sulfur detector (PFPD). Four VSCs exhibited odor activity values exceeding 1. Three VSCs (methanethiol, dimethyl trisulfide, and methional) were confirmed as key light-induced off-flavor compounds in Ponkan mandarin juice based on addition/omission experiments. Furthermore, light irradiation accelerated the degradation of sulfur precursors (methionine and MMS) and the formation of these VSCs leading to an increase in off-flavor intensity.
研究领域:
食品科学
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分析化学
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农业化学
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产品关联
DOI
PubMed
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
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2023
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IF 6
Xinyue Song,Fen Dai,Jiarong Yao,Zhen Li,Zhongping Huang,Huijun Liu,Zuoyi Zhu
This study investigated the changes of volatile organic compounds (VOCs) in feijoa fruits during ripening. The VOCs were determined by head space solid phase microextraction and gas chromatography coupled to mass spectrometry (HS-SPME-GC/MS). Results showed that 78 VOCs were identified, mainly containing esters, terpenoids, aldehydes and alcohols. Only the minority of VOCs had relatively higher contents in unripe feijoa fruits, while most VOCs were highly accumulated in mid-ripe and ripe feijoa fruits. In the early stage, aldehydes and alcohols were the main flavor compounds which provided fruity and green aroma. The contribution of esters and terpenoids increased during the ripening process, leading to strong fruity and flower fragrance. Hexanal was the main volatile component of unripe feijoa fruits, while methyl benzoate, ethyl benzoate and 3-carene were the main volatile components of mid-ripe and ripe feijoa fruits. According to partial least square-discriminant analysis (PLS-DA), 17 VOCs with variable importance in the projection (VIP) > 1 could be used as significant markers to distinguish feijoa fruits during ripening. This study provided a theoretical support for the further study of the formation mechanism of VOCs in feijoa fruits during the ripening process.
研究领域:
植物学
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食品科学
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产品关联
DOI
高影响因子
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
·
2024
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IF 4
Qiao Kang,Zhe Wang,Yue Sun,Xinyu Hu,Yunlin Yang,Hehe Li,Huibin Sun,Baoguo Sun,Jinyuan Sun
Wild bitter melon ( Momordica charantia L. Var. Abbreviata Ser; WBM) is widely cultivated in East and Southeast Asia. It is made into lujiu with high-quality strong-flavor baijiu and presents a beautiful golden color and harmonious aroma. Lujiu is a type of alcoholic beverage similar to gin. In this study, the aroma profile of wild bitter melon lujiu (WBML) was determined through sensory evaluation, and important aroma-active compounds were identified through liquid–liquid extraction (LLE) coupled with gas chromatography–olfactometry–mass spectrometry (GC–O–MS) and aroma extraction dilution analysis (AEDA). A total of 42 aroma-active compounds were identified, and 28 of them with FD factor ≥ 3 were quantified. Sixteen compounds were pivotal aroma contributors, among which ethyl hexanoate, ethyl pentanoate, ethyl butanoate, ethyl octanoate, and acetic acid had the highest OAVs. Moreover, WBM-sourced aroma compounds were found in WBML, including dihydroactinidiolide, ( E , E )-2,4-nonadienal, β-ionone, etc. The extraction parameters of vacuum-assisted sorbent extraction (VASE) were optimized for the first time to analyze lujiu aroma. The effect of homologous polysaccharide addition to the aroma of WBML was explored with VASE–GC–MS. The greasy off-odor was decreased due to the reduction of ethyl octanoate volatility by polysaccharide addition.
研究领域:
食品科学
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分析化学
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饮料技术
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产品关联
DOI
高影响因子
ANALYTICAL LETTERS
·
2020
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IF 1.467
Rongcan Guo,Futian Yu,Chenghua Wang,Hongrui Jiang,Lian Yu,Mouming Zhao,Xiaoling Liu
Suansun is a sour Chinese traditional fermented bamboo shoot product popular in Central and South Asia due to its unique flavor. The volatile compounds and their odor-activities in suansun are unknowns, which hinders the control of the fermentation and causes variations in the flavor and other properties. In order to assess the odor characteristics of suansun and its unique volatile components, headspace solid phase microextraction gas chromatography mass spectrometry (HS-SPME-GC-MS) and aroma extract dilution analysis (AEDA) coupled with gas chromatography-olfactometry (GC-O) were used in this study to analyze three types of suansun samples. The results showed that a total of 43 volatiles were identified and quantified. Sixteen compounds, including five alcohols, four aromatics, four aldehydes, two carboxylic acids, and one ester, had high odor activity values exceeding 1. Fifteen odorants, including four unknowns, were detected by AEDA; eight of these compounds, 1-octen-3-ol, geraniol, p-cresol, nonanal, decanal, (E)-2-nonenal, phenylethyl alcohol, and octanoic acid, had high flavor dilution factors exceeding 243. Triangle difference tests showed that a mixture of p-cresol and octanoic acid revealed a high similarity to one of the symbolic “fermentation” odors in commercial suansun. The composition of the unique odor of suansun is better understood, which provides a theoretical basis for solving the quality control problems existing in the production process and lays a foundation for the modern production of this important product.
研究领域:
食品科学
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分析化学
✓ 已验证
产品关联
DOI
高影响因子
FITOTERAPIA
·
2025
·
IF 2.6
Shiyuan Huang,Xu Wang,Jingjing Zhao,Zhidi Wu,Suqing Zhao
Amomum villosum Lour. ( A. villosum ), a renowned traditional Chinese medicine, is extensively utilized in China for treating gastrointestinal diseases. A. villosum essential oil (AVEO) has been shown to impact gastric cancer cell apoptosis, yet its inhibitory effect on Helicobacter pylori (Hp) and therapeutic efficacy in gastrointestinal disorders remain uninvestigated. To address this gap, this study integrates network pharmacology and in vitro experiments to analyze AVEO's composition and anti-Hp potential. AVEO extracted via steam distillation was subjected to GC–MS analysis, identifying camphor (39.697 %), bornyl acetate (16.459 %), limonene (10.367 %), camphene (7.351 %), and borneol (6.46 %) as major components. Subsequently, a “Compounds-Drug-Targets” network was constructed and enriched using Gene Ontology (GO) and the Kyoto Encyclopedia of Genes and Genomes (KEGG). Molecular docking predicted strong binding affinity between AVEO components and Hp targets. Experimentally, AVEO exhibited a minimum inhibitory concentration (MIC) of 256 μg/mL against Hp, disrupting biofilm formation and delaying its logarithmic growth phase. Furthermore, fractional inhibitory concentrations (FIC) assays revealed additive effects when AVEO was combined with antibiotics (Metronidazole, Levofloxacin, Amoxicillin, and Clarithromycin). Collectively, network pharmacological and in vitro validation confirmed AVEO's multi-target, multi-pathway anti-Hp mechanism.
研究领域:
药理学
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微生物学
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网络药理学
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分析化学
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胃肠病学
✓ 已验证
DOI
PubMed
高影响因子
MICROCHEMICAL JOURNAL
·
2024
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IF 4.9
Wenjun Rao,Xin Li,Linghua Ouyang,Shuilan Zhu,Shuai Hu,Linfeng Yuan,Jinying Zhou
Rapeseed oil is consumed worldwide, and its quality is closely related to the raw rapeseed material. In this work, the quality and flavor differences of rapeseed oil from twelve varieties with two growth periods were studied. The results showed that different varieties responded differently to changes in growth periods, with the GXY1 variety having the greatest combined effect. Shortening the growth period may reduce the moisture and protein content and increase the oil content of rapeseed. It may also enhance the oleic acid content and decrease the linoleic acid content. A total of 62 aroma compounds were identified by gas chromatography-ion migration spectrometry (GC-IMS), with aldehydes being the main flavor compounds. The flavor fingerprint of rapeseed oil derived from different varieties was effectively constructed. Seven key aroma compounds with relative odor activity value (ROAV) > 1 were identified, which significantly influenced the flavor of rapeseed oil. This work may provide new insights for selecting favorable rapeseed varieties for industrial production of high-quality rapeseed oil.
研究领域:
农业科学
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食品科学
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分析化学
✓ 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）