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.
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JOURNAL OF APPLIED MICROBIOLOGY
·
2024
·
IF 3.2
Zhao He,Du Binghao,Zhao Pengju,Chen Xi,Zhao Jingrong,Wu Qiuhua,Zhu Lining,Ma Huifeng,Sun Baoguo,Min Weihong,Li Xiuting
AimsEthyl hexanoate, one of the key flavor compounds in Strong-flavor Baijiu. To improve the content of ethyl hexanoate in Strong-flavor Baijiu, a functional strain with high yield of ethyl hexanoate was screened and its ester-producing performance was studied.Methods and ResultsUpon identification, the strain was classified as Candida sp. and designated as ZY002. Under optimal fermentation conditions, the content of ethyl hexanoate synthesized by ZY002 can be as high as 170.56 mg·L−1. A fermentation test was carried out using the ZY002 strain bioaugmented Daqu to verify the role of the strain applied to Baijiu brewing. It was found that strain ZY002 could not only improve the moisture and alcohol contents of fermented grains but also diminish the presence of reducing sugar and crude starch. Furthermore, it notably amplified the abundance of flavor compounds.ConclusionIn this study, Candida sp. ZY002 with a high yield of ethyl hexanoate provided high-quality strain resources for the actual industrial production of Baijiu.
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Journal of Food Measurement and Characterization
·
2025
·
IF 3.3
Li Benyang,Shi Meng,Qin Si,Zeng Chaoxi
Fatty acids-based hydrophobic deep eutectic solvents (HDESs) have broad-spectrum antimicrobial activity. However, there is a lack of systematic studies on their antimicrobial mechanism at both experimental and molecular levels. In this work, we utilized hexanoic acid (HEA) and L-menthol (LST) to form HDES, and prepared HDES-in-water nanoemulsion, which is stable and effective in inhibiting the growth of E. coli . On this basis, we systematically investigated the antimicrobial mechanism of HDES against E. coli , examining the fluidity, integrity and permeability of cell membrane, morphological analysis of E. coli and molecular dynamics (MD) simulations. The results showed that HDES could decrease cell membrane fluidity and increase cell membrane permeability, which was further supported by MD simulations. In addition, HEA and LST can insert into the cell membrane, causing destabilization of the phospholipid bilayer, reduction of the membrane thickness, and disruption of the integrity of the cell membrane, leading to the efflux of intracellular material, which further promotes antimicrobial activity. The present work is important for the development of HDES-based natural antimicrobial agents to meet the increasing food safety challenges. Graphical
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Analytical Methods
·
2024
·
IF 2.7
Hongxu Zhou,Qing Jiang,Xin He,Xian Fu,Jun-Yan Liu
Fatty acids (FAs) are essential molecules in all organisms and are involved in various physiological and pathophysiological processes. Pentafluorobenzyl bromide (PFBBr) is commonly used for FAs derivatization for gas chromatography-mass spectrometry (GC–MS) quantification by chemical ionization (CI). While CI is the conventional ionization mode for PFBBr derivatization, electron ionization (EI) source has also demonstrated efficacy in achieving satisfactory analytical performance for the analysis of PFB esters. In this study, we present a novel approach utilizing PFBBr-derivatization on a GC-EI-MS platform to quantitatively analyze a comprehensive range of 44 fatty acids (FAs) spanning from C2 to C24. The method's sensitivity, precision, accuracy, linearity, recovery, and matrix effect were rigorously validated against predetermined acceptance criteria. In comparison to the conventional CI ionization mode, the utilization of PFBBr-derivatization in GC-EI-MS exhibits a wider range of applications and achieves comparable sensitivity levels as the conventional CI platform. By using this method, we successfully quantified the 44 FAs in plasma and feces samples from the mice with deoxynivalenol (DON)-induced kidney injury. Among these, the levels of most FA species were increased in the DON-exposure group compared with the control group. The orthogonal partial least squares discriminant analysis (OPLS-DA) of all the tested FAs showed a visual separation of the two groups, indicating DON exposure resulted in a disturbance of FA profile in mice. These results indicate that the established method by integration of GC-MS with PFBBr derivatization is an efficient approach to quantify the comprehensive FA profile, which includes short-, medium- and long-chain FAs. In addition, our study provides new insights into the mechanism underlying DON exposure-induced kidney injury.
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APPLIED MICROBIOLOGY AND BIOTECHNOLOGY
·
2017
·Vol. 101
·期 14
·5689-5697
·
IF 3.42
Zhou Pengfei,Lan Dongming,Popowicz Grzegorz Maria,Wang Xuping,Yang Bo,Wang Yonghua
Green technologies are attracting increasing attention in industrial chemistry where enzymatic reactions can replace dangerous and environmentally unfriendly chemical processes. In situ enzymatic synthesis of peroxycarboxylic acid is an attractive alternative for several industrial applications although concentrated H 2 O 2 can denature the biocatalyst, limiting its usefulness. Herein, we report the structure-guided engineering of the Pyrobaculum calidifontis esterase (PestE) substrate binding site to increase its stability and perhydrolysis activity. The L89R/L40A PestE mutant showed better tolerance toward concentrated H 2 O 2 compared with wild-type PestE , and retained over 72% of its initial activity after 24-h incubation with 2 M H 2 O 2 . Surprisingly, the half-life ( t
1/2 , 80 °C) of PestE increased from 28 to 54 h. The k
cat / K
m values of the mutant increased 21- and 3.4-fold toward pentanoic acid and H 2 O 2, respectively. This work shows how protein engineering can be used to enhance the H 2 O 2 resistance and catalytic efficiency of an enzyme.
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Journal of Functional Foods
·
2024
·
IF 3.8
Shugang Li,Guopeng Li,Dongjie Liu,Mingxin Li,Huanhuan Liu,Wenxiu Zhu,Ke Wang,Xiaomeng Ren
Peach gum polysaccharide (PGP) is a natural compound known for its anti-inflammatory and antioxidant properties. This study aimed to investigate the potential protective effect of PGP against Enterococcus faecium E745-induced pneumonia and elucidate its underlying mechanism. It demonstrated that PGP exert antioxidant effects by activating the Nrf2 signaling pathway, as evidenced by the normalization of MDA, SOD and GSH levels. Notably, PGP inhibited the NF-κB signaling pathway, reduced IL-6 and TNF-α levels in serum, colon and lung, and enhanced the expression of tight junction proteins. In addition, PGP affected the synthesis of short-chain fatty acids (SCFAs), especially increased the content of propionate and butyrate. These results suggest that PGP alleviates pneumonia by restoring the integrity of the intestinal barrier, increasing the production of SCFAs, reducing the inflammatory response and oxidative stress. In conclusion, our study provides valuable insights into the potential application of PGP in the treatment of inflammatory diseases.
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INDUSTRIAL CROPS AND PRODUCTS
·
2024
·
IF 5.6
Hongli Zhang,Yawen Zhang,Yikun Wang,Xiaowen Wang,Fanrong Zhao,Xu Jing,Jiajun Han
Osthole, a compound found in Cnidum monnieri (L.) Cuss has various pharmacological activities. Ultrasound-assisted extraction of osthole was conducted using natural deep eutectic solvents (NADESs) combined with switchable hydrophilicity solvents (SHSs), and the feasibility of repeated use of recycled extractants was evaluated. NADES (xylose-levulinic acid) was used as an extraction solvent for the green extraction of osthole from Cnidum monnieri (L.) Cuss. Osthole in NADES was finally enriched in heptanoic acid, and due to the heptanoic acid convertibility, osthole can be easily and rapidly isolated and recovered. By adjusting the pH to alkaline, hydrophobic heptanoic acid was switched into a hydrophilic solution to precipitate the osthole. The recovery of osthole was over 90 %, with a yield of 8.35 mg g –1 . After five reuses of recycled NADES to extract new Cnidum monnieri (L.) Cuss powder, the change in osthole yield was non-significant. This novel, eco-friendly, and sustainable extraction method offers a new idea for developing bioactive substances in medicinal plants.
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JOURNAL OF SEPARATION SCIENCE
·
2025
·Vol. 48
·期 1
·e70082
·
IF 2.8
Bincheng Gong,Lingqi Shen,Yu Wang,Zuguang Li,Guohua Zhu
Tea saponin has garnered tremendous interest for its potential use in surfactant and drug synthesis. This research was designed to develop a technique based on pH-responsive switchable deep eutectic solvents (SDESs) for extracting tea saponins from Camellia oleifera seed meal. SDES synthesized from hexanoic acid and triethanolamine (1:1 molar ratio) offered the optimum extractive performance and the optimal conditions were obtained through single-factor experiments: 30 wt% water content in SDES, solid-liquid ratio of 1:30 g/mL, 60°C extraction temperature, 30 min extraction time, and acid volume of 1500 µL. The extraction yield was 162.14 mg/g after optimization, which increased by 15.65% and 9.47% compared to water and ethanol extraction methods, respectively. After pH adjustment, 98.95% of the tea saponins were recovered in the bottom phase. After precipitation and freeze-drying procedures, the purity of the tea saponin solid was 62.9%.
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Current Research in Food Science
·
2024
·
IF 6.2
Siying Li,Hehe Tian,Guilong Zhu,Zhenbo Wei
In the study, the effects of agitating parameters (different agitating rates and time) on the aroma and taste profiles of matcha tea were systematically investigated by the combination of untargeted metabolomics and chemometrics. The aroma profiles of matcha tea agitated at low rates (500 rpm) and for 30 s were more richness than that agitated with other parameters by sensory analysis and gas chromatography-ion mobility spectrometry. The key aroma compounds contributed to the sensory differences of matcha tea agitated at different rates and time were analyzed by gas chromatography-mass spectrometry and partial least square-discriminate analysis (PLS-DA), which were further verified by the triangle test. Thereinto, 2,4-decadienal associated with the sweet, brown and seaweed aroma significantly affected the aroma profiles of matcha tea with different agitating rates and time. The levels of bitterness and astringency were also higher in matcha tea with low agitating rates and time by sensory evaluation, which were attributed to the variations of phenolic compounds. Flavonol glycosides, gallic acid and (−)-gallocatechin were determined the key compound to the taste differences of matcha tea with different agitating parameters by the analysis of PLS-DA based on the results of high performance liquid chromatography and the sensory verification. And flavonol glycosides were mainly contributed to the bitterness and astringency, and gallic acid and (−)-gallocatechin influenced the umami and sweetness of matcha tea. Consequently, agitation has the potential to affect the sensory profiles of matcha tea by changing aroma and taste substances.
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MOLECULES
·
2025
·Vol. 30
·期 4
·933
·
IF 4.6
Jialing Lu,Jia Zheng,Dong Zhao,Yan Xu,Shuang Chen
Strong-aroma type Baijiu and its diluted samples were characterized through descriptive analysis. Significant changes were observed in four (ethanol, Jiao-aroma, fruity, and grain) of the nine aroma attributes, primarily attributed to variations in ethanol concentration rather than other compounds. The thresholds of 40 compounds in aqueous solutions with alcohol concentrations of 20%, 30%, 40%, 50%, and 60% were measured using three-alternative forced-choice tests. The thresholds of 30 compounds were significantly positively correlated with ethanol concentration. The thresholds of 40 compounds were affected by ethanol concentration to varying degrees, with changes ranging from 2 to 692 times. Due to the varying degrees of alcohol influence on the compound threshold, the aroma profile of diluted Baijiu sample is different from the original Baijiu sample.
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TRIBOLOGY INTERNATIONAL
·
2024
·
IF 6.1
Yiquan Wang,Yuxiang Liang,Yiya Li,Wenqi Rui,Jingjian He,Mengya Zhao
The performance requirements for extreme pressure and anti-wear properties, as well as oxidative stability, are increasingly stringent for MIL-PRF-23699G Enhanced Ester (EE) for aviation turbine engine lubricants. An oligomerization reaction of pentaerythritol through direct esterification using pentaerythritol and dibasic acid catalyzed by tetrabutyl titanate in xylene solvent, was employed to achieve the low-polymerization reaction of dibasic acid and pentaerythritol. A two-step synthesis process yielded a mixed ester comprising dibasic acid pentaerythritol complex ester and pentaerythritol tetrapentanoate. These mixed esters demonstrate excellent viscosity-temperature performance and good oxidative stability, significantly enhancing the extreme load-carrying properties and anti-wear properties of pentaerythritol tetrapentanoate. Molecular dynamics (MD) calculations indicate that complex esters possess higher adsorption energy and molecular interaction energy, enhancing the possibility of ester molecules adsorbing on metal surfaces and producing stronger oil film that can withstand large loads. The novel 5 mm 2 /s pentaerythritol ester containing diacid pentaerythritol complex esters exhibits improved viscosity-temperature performance, high-temperature oxidation resistance, and better tribological properties. Therefore, the novel pentaerythritol esters show potential for application in 5 mm 2 /s EE aircraft engine lubricants.
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Food Bioscience
·
2025
·
IF 5.9
Ruirui Li,Dongyue Yang,Zhiyu Li,Xiaohong Tang,Ke Zhong,Yan Ding,Xiaomei Han,Xueqiang Guan,Yuxia Sun
Grapes grown in the Yantai wine region typically exhibit lower phenolic content and sugar levels, resulting in wines with relatively lower sensory quality. This study aims to assess the impact of stem-contact fermentation on the quality of wines from this region. Cabernet Sauvignon and Merlot grapes were selected winemaking, using three approaches: 100% destemming, and stem-contact fermentation with 10% and 20% grape stems, respectively. After alcoholic fermentation, the wines were analyzed for oenological parameters, phenolic compounds, color parameters, volatile compounds, and sensory evaluation. The results showed that stems did not negatively impact the oenological parameters. In Cabernet Sauvignon wines, stems resulted in a significant increase in total phenolics, anthocyanins, and tannins. In Merlot wines, stems caused a significant increase in total phenolics and a notable reduction in total anthocyanins. Stems primarily affected the anthocyanin content in both Cabernet Sauvignon and Merlot wines, with minimal effects on the proportions of individual anthocyanins. PLS-DA analysis further revealed that stems significantly affected the levels of total tannins, (−)-epigallocatechin, and total phenolic compounds in Cabernet Sauvignon wines, as well as the levels of (−)-epigallocatechin and total phenolics in Merlot wines. The presence of grape stems also significantly influenced the volatile compounds in the wine. When 20% of grapes retained their stems, there was a trend toward higher volatile content, resulting a more complex aroma profile. Overall, retaining some stems during fermentation is an effective strategy to enhance the quality of wines from the Yantai wine region.
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