JOURNAL OF FOOD PROCESSING AND PRESERVATION
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2022
·Vol. 46
·期 10
·e16845
·
IF 2.609
Xiaoli Xi,Jingxuan Ke,Yanli Ma,Xu Liu,Xiaodong Gu,Yinzhuang Wang
Sufu shows different taste profiles at different fermentation times. To understand the taste characteristics of sufu at different stages, the changes of the dominant taste substances and the correlation between physicochemical properties and taste substances were investigated. The results showed that 5′-cytidine monophosphate, bitter amino acids, lactic acid, citric acid, and acetic acid were the dominant taste substances throughout the fermentation process. At the end of fermentation, their contents were 19.15, 251.48, 96.70, 155.23, and 20.68 mg/100 g, respectively. The equivalent umami concentration value of the samples in the curing and post-fermentation stage exceeded about 83.35–240.61% the threshold of monosodium glutamate, which demonstrated that umami taste properties of sufu were intense. Glu, Val, tartaric acid, and acetic acid were considered as active substances in mature sufu, with taste activity values of 2.27, 1.04, 3.33, and 1.95, respectively. Principal component analysis based on physicochemical indexes can effectively distinguish different fermentation stages. Furthermore, there was a significant correlation between active substances and physicochemical indexes. Our findings could help to understand and improve the taste of sufu and provide a certain reference for evaluation of the taste characteristics of sufu. Novelty impact statement The taste substances accumulated were different in fermentation stages. The production of taste substances had a certain correlation with physicochemical indexes. The equivalent umami concentration value was higher than monosodium glutamate threshold in curing and post-fermentation stages. Glu, Val, tartaric acid, and acetic acid were effective active taste substances in the mature sufu.
研究领域:
食品科学
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发酵技术
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化学感官分析
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DOI
高影响因子
FUEL PROCESSING TECHNOLOGY
·
2017
·
IF 3.752
Ting Lu,Yucui Hou,Weize Wu,Muge Niu,Yupeng Wang
Direct conversion of raw biomass to fine chemicals is of significant conceptual and practical interest. Up to now, the direct conversion of raw biomass to fine chemicals is still a big challenge. The oxidation of biomass to formic acid (FA) and acetic acid (AA) is a promising industrial process in the future. In this work, we reported that a binary catalyst system of Keggin-type heteropoly acid H 5 PV 2 Mo 10 O 40 + H 2 SO 4 was efficient to directly convert corn cob , a highly abundant renewable agricultural waste, to FA and AA using O 2 as the oxidant in aqueous solutions. The effects of catalyst amount, H 2 SO 4 concentration, reaction temperature, reaction time and initial O 2 pressure on the conversions of corn cob were investigated. Under optimized reaction conditions, corn cob was transformed with a FA yield of 42.5% and an AA yield of 9.1% (based on carbon) after 30 min of reaction at 170 °C. In the oxidation, the pH of the aqueous solution plays a key role. The influences of pH on solid degradation, reaction pathway and oxidation of the components of corn cob were discussed. Hemicellulose is oxidized rapidly followed by partly oxidation of lignin, and cellulose is the most difficult converted part. Products FA and AA mainly come from polysaccharides (hemicellulose and cellulose) and pH has a major influence on cellulose. The recycling of the catalyst system is demonstrated and shows good reusability .
研究领域:
生物化学
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可再生资源利用
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DOI
高影响因子
JOURNAL OF HAZARDOUS MATERIALS
·
2022
·
IF 14.224
Jiayue Dong,Peizeng Yang,Guoqiang Liu,Deyang Kong,Yuefei Ji,Junhe Lu
In this study, the transformation of five amino acids (AAs), i.e., glycine (GLY), alanine (ALA), serine (SER), aspartic acid (ASP), and methionine (MET), in a heat activated peroxydisulfate (PDS) oxidation process was investigated. Experimental data showed that the nitrogen in the AA molecules was oxidized to NH 4 + and nitrate (NO 3 - ) sequentially. However, in the presence of natural organic matter (NOM), nitrophenolic byproducts including 4-nitrophenol, 2,4-dinitrophenol, 5-nitrosalicylic acid, 3,5-dinitrosalicylic acid were formed. The nitrogen dioxide radical (NO 2 • ) generated during the transformation of NH 4 + to NO 3 - was presumed to be the key nitrating agent. It reacted with phenolic moieties in NOM and was transformed to nitrophenolic byproducts. Among the selected AAs, SER showed the highest nitrophenolic byproducts formation potential. A total yield of 0.258 μM was observed at the condition of 0.1 mM SER, 5 mg/L (as TOC) NOM, 2 mM PDS, and pH 7.0. The formation from GLY and ALA was lowest, only 0.009 μM detected under the same conditions. The nitrophenolic byproducts formation potential of the AAs was positively related to their reactivity toward SO 4 •- and can be explained by the local nucleophilicity index ( N k ). These findings underline the potential risks in the application of SO 4 •- based oxidation technology .
研究领域:
环境化学
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水处理
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氧化过程
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DOI
PubMed
高影响因子
JOURNAL OF PHARMACEUTICAL AND BIOMEDICAL ANALYSIS
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2010
·
IF 2.453
Na Ding,Qing Yang,Sha-Sheng Huang,Liu-Yin Fan,Wei Zhang,Jian-Jiang Zhong,Cheng-Xi Cao
Ganoderic acids (GAs) were bioactive secondary metabolites produced by a traditional mushroom Ganoderma lucidum . We describe a simple and efficient method for the separation and quantitative determination of four GAs, namely Ganoderic acid T (GA-T), Ganoderic acid Mk (GA-Mk), Ganoderic acid Me (GA-Me) and Ganoderic acid S (GA-S) from dried triterpene-enriched extracts of G. lucidum mycelia powder by capillary zone electrophoresis (CZE). Under the optimum conditions, the four GAs reached the baseline separation in 9 min with Glycyrrhetinic acid (GTA) as internal standard. The four GAs and internal standard (GTA) were detected at a wavelength 245 nm. All calibration curves showed good linearity ( r 2 > 0.9958) within test ranges. Limit of detection (LOD) and limit of quantification (LOQ) were less than 0.6 and 1.8 μg/mL, respectively. The relative standard deviation (R.S.D.) values of precision and recoveries were less than 5% and recoveries ranged from 91.4% to 103.6%. This was the first report on simultaneous determination of the four GAs and the results provided a firm basis for the trace analysis of GAs in dried fermentation mycelia powder of G. lucidum with high accuracy.
研究领域:
植物化学
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分析化学
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药用真菌研究
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DOI
PubMed
高影响因子
Frontiers in Nutrition
·
2024
·
IF 4
Chengming Bi,Lanjun Zhang,Jingya Liu,Lianhong Chen
Hyperuricemia (HUA) is a metabolic disease arising from abnormal purine metabolism. It contributes to an increased risk of kidney damage. The present study aimed to investigate the uric acid (UA)-lowering effects of Lactobacillus paracasei 259 isolated from yak yogurt and explore its underlying mechanisms. Our results revealed that L. paracasei 259 decreased the UA levels in rats and inhibited the serum activities of xanthine oxidase. In addition, L. paracasei 259 reduced the levels of pro-inflammatory cytokines (tumor necrosis factor (TNF)-α, interleukin (IL)-1β, and IL-6) in the kidney and altered the expressions of UA transporters (ABC transporter 2 (ABCG2), PDZ domain containing 1 (PDZK1), urate transporter 1 (URAT1), and sodium-phosphate cotransporter type 4 (NPT4)) to near normal levels. Moreover, it increased the abundance of beneficial bacteria in the gut and recovered the gut microbiota composition, promoting the production of short-chain fatty acids (SCFAs). These findings suggested that L. paracasei 259 can potentially be used to decrease UA levels, repair kidney damage, regulate gut microbiota, and alleviate HUA.
研究领域:
医学
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微生物学
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营养学
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DOI
PubMed
高影响因子
JOURNAL OF CHEMICAL AND ENGINEERING DATA
·
2019
·
IF 2.298
Bo Chen,Mengqi Yan,Bao Tao,Lintao Yang,Weiping Luo
In this work, the solubilities of adipic acid, glutaric acid, and succinic acid in methanol + dimethyl glutarate mixtures were measured by using the laser dynamic method under 101.3 kPa at T = 287.05 to 337.35 K. The mass fraction of methanol in the solvent mixtures ranged from 1.0000 to 0.0000. The results showed that the measured solubilities would increase with increasing temperature at constant concentration, and it was also found that dimethyl glutarate had a negative effect on the solubilities. The Apelblat model, λh model, and nonrandom two liquid (NRTL) activity coefficient model were employed to correlate the experimental solubility data of binary solvent mixtures, and the correlated solubility by three models were proven to have good agreement with the experimental solubilities. Akaike information criterion (AIC) analysis results showed that the λh model was the most suitable model for predicting the solubility of succinic acid, adipic acid, and glutaric acid in the mixed solvent mixtures of dimethyl glutarate + methanol.
研究领域:
化学工程
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热力学
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DOI
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2022
·
IF 6.056
Bingyong Mao,Weiling Guo,Zhouqun Huang,Xin Tang,Qiuxiang Zhang,Bo Yang,Jianxin Zhao,Shumao Cui,Hao Zhang
Walnut milk is rich in linoleic acid (LA) and linolenic acid (LNA) in the form of triglycerides. Four LAB strains capable of converting LA and LNA could grow to 9.0 lg CFU/mL in walnut milk. However, no conjugated fatty acids were detected. Lipase was added to release LA and LNA and then LAB was inoculated to ferment walnut milk. However, conjugated linoleic acid (CLA) and conjugated linolenic acid (CLNA) were only detected in walnut milk inoculated with Bifidobacterium breve CCFM683. When 60 U/mL lipase was added, the total amount of conjugated fatty acids reached 1.33 ± 0.01 mg/mL with conversion rates of 5.0% and 11.3% for CLA and CLNA, respectively. By monitoring the fermentation progress, the amount of conjugated fatty acids could reach a maximum of 2.30 ± 0.01 mg/mL at 20 h ( p < 0.05). When 20 U/mL lipase was added, the amount of conjugated fatty acids in fermented walnut milk reached 1.58 mg/mL and conversion rates increased to 7.2% and 21.6% for CLA and CLNA, respectively. Thus, adding lipase can realize the conversion of CLA and CLNA in walnut milk and reducing the amount of lipase and hydrolysis time is beneficial to improve the conversion rates, but total amount is reduced.
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 Analytical Methods
·
2021
·Vol. 14
·期 7
·1345-1358
·
IF 3.366
Wei Yihua,Zhang Jinyan,Qiu Shuyan,Huang Qingqing,Yuan Linfeng,Chen Liumeng,Dai Tingcan,Tu Tianhua,Zhang Biaojin,Yan Han,Li Weihong
A simple, rapid, and accurate method for determination of selenocystine (SeCys 2 ), methyl selenocysteine (MeSeCys), selenourea (SeUr), selenite (Se(IV)), selenotmethionine (SeMet), and selenate (Se(VI)) in grain crops was developed, based on the coupling of ion-pair reversed-phase high-performance liquid chromatography (IP-RP-HPLC) and ultraviolet irradiation hydride generation atomic fluorescence spectrometry (UV-HG-AFS). The conditions of IP-RP-HPLC-UV-HG -AFS were studied. The conditions of the pretreatment sample, such as types and dosage of proteinases, were investigated. The detection limits (LODs) for six Se species were between 0.77 and 1.77 μg·L −1 . Then, the proposed method has been successfully used to analyze selenium (Se) species in Se-enriched rice paddy ( Oryza sativa L. ), soybean ( Glycine max (Linn.) Merr. ), and sweet potato ( Ipomoea batatas (L.) Lam. ) with foliar application of sodium selenite solution. SeMet was the major Se spices in Se-enriched grain crops, ranged from 77–90% of the total Se contents. The capabilities of Se enrichment were relatively larger differences in three-grain corps as follows: soybean > rice paddy > sweet potato.
研究领域:
植物学
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分析化学
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营养学
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DOI
高影响因子
AMINO ACIDS
·
2025
·Vol. 57
·期 1
·1-15
·
IF 2.4
Wang Jiteng,Zhang Jingyi,Li Xinyu,Xu Hanying Y.,Yang Yeshun,Zhang Jiankun,Feng Wenping,Chen Qiang,Dong Fen,Han Tao
The main objective of this experiment was to study the metabolism of arginine in juvenile largemouth bass ( Micropterus salmoides ). A total of 300 healthy fish (average weight of 25 ± 0.5 g) were randomly assigned to ten groups. Experimental fish were orally administered or intraperitoneally injected with 0.9% sodium chloride, arginine, arginine-aspartate, citrulline, and glutamate solutions, respectively. They were euthanized at 10, 30, 60, 120, and 240 min after oral administration or intraperitoneal injection, and various tissue samples were subsequently collected for analysis. The results revealed that serum ornithine and citrulline concentrations of largemouth bass were significantly increased by oral administration of arginine or arginine-aspartate ( P < 0.05). Intraperitoneal injection of arginine or arginine-aspartate solution significantly elevated the concentrations of ornithine and citrulline in the serum, liver, kidney, and muscles ( P < 0.05). The concentrations of citrulline, ornithine, and arginine in serum and muscle increased significantly at 4 h after intraperitoneal injection of glutamate ( P < 0.05). Intraperitoneal injection of citrulline significantly increased the concentrations of ornithine and arginine in the serum and muscles ( P < 0.05). The research findings demonstrate that both free and small peptide forms of arginine were rapidly degraded to ornithine due to the high arginase activity in various tissues of largemouth bass. Additionally, the pathway of synthesizing citrulline from glutamate and then arginine from citrulline may exist in largemouth bass, but the exact location of this synthesis process may differ from that found in mammals.
研究领域:
水产养殖学
·
生物化学
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DOI
PubMed
高影响因子
CATALYSIS LETTERS
·
2020
·Vol. 151
·期 2
·338-343
·
IF 2.482
Shi Hexian,Zhang Linfeng,Wu Yudong,Yu Rui,Peng Yang,Wang Yantao,Li Teng,Yang Weiran
Abstract Glucose and its derivatives are valuable and sustainable carbon sources that can be converted into varieties of value-added chemicals. In this study, d -glucaric acid was selectively converted to 3-iodoadipic acid (3-IAA) by hydrodeoxygenation in HI-Rh/C-H 2 system. During this process, HI was a reducing reagent, which can be regenerated in situ by metal catalyzed hydrogenation. The reaction pathway was proposed based on the intermediates identification. Under the optimal conditions, 67.2% yield of 3-IAA was obtained at 130 ℃ for 4 h. As a platform molecule, 3-IAA can be further converted to varieties of building block efficiently, such as adipic acid (AA) and 3-hydroxyadipic acid (3-HAA). Graphic Abstract
研究领域:
化学工程
·
可再生资源转化
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DOI
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2013
·
IF 2.596
Quancai Li,Chunxia Li,Cheng Yang,Chenchang Liu,Guangli Yu,Huashi Guan
Three derivatives of polymannuronic acid (PM) were prepared by chemically polyanionic modification. PM was substituted with phosphate ( OPO 3 2− ), H-phosphonate ( OPO 2 H − ) and sulfate ( OSO 3 − ) groups with the degree of substitution (DS) of 0.41, 1.42 and 1.04, respectively. The structures of all PM derivatives were characterized by FT-IR, 31 P NMR and 13 C NMR spectroscopy . The weight average molecular weight (Mw) was determined by high performance gel permeation chromatography (HPGPC). The antioxidant activities of PM and its derivatives were evaluated in vitro. The results indicated that both phosphate and H-phosphonate groups improved the hydroxyl radical scavenging activity, while sulfate group enhanced the superoxide radical scavenging activity. However, all of the derivatives scavenged DPPH less effectively than PM. The mechanism for how the different anionic substituent groups influenced the antioxidant activities was discussed.
研究领域:
生物化学
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食品科学
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DOI
PubMed
高影响因子
MOLECULES
·
2018
·Vol. 23
·期 6
·1299
·
IF 3.098
Hongbin Lin,Xiaoyu Yu,Jiaxing Fang,Yunhao Lu,Ping Liu,Yage Xing,Qin Wang,Zhenming Che,Qiang He
Non-volatile organic acids and amino acids are important flavor compounds in Pixian broad-bean paste, which is a traditional Chinese seasoning product. In this study, non-volatile organic acids, formed in the broad-bean paste due to the metabolism of large molecular compounds, are qualitatively and quantitatively determined by high-performance liquid chromatography (HPLC). Amino acids, mainly produced by hydrolysis of soybean proteins, were determined by the amino acid automatic analyzer. Results indicated that seven common organic acids and eighteen common amino acids were found in six Pixian broad-bean paste samples. The content of citric acid was found to be the highest in each sample, between 4.1 mg/g to 6.3 mg/g, and malic acid were between 2.1 mg/g to 3.6 mg/g ranked as the second. Moreover, fumaric acid was first detected in fermented bean pastes albeit with a low content. For amino acids, savory with lower sour taste including glutamine (Gln), glutamic acid (Glu), aspartic acid (Asp) and asparagines (Asn) were the most abundant, noted to be 6.5 mg/g, 4.0 mg/g, 6.4 mg/g, 4.9 mg/g, 6.2 mg/g and 10.2 mg/g, and bitter taste amino acids followed. More importantly, as important flavor materials in Pixian broad-bean paste, these two groups of substances are expected to be used to evaluate and represent the flavor quality of Pixian broad-bean paste. Moreover, the results revealed that citric acid, glutamic acid, methionine and proline were the most important flavor compounds. These findings are agreat contribution for evaluating the quality and further assessment of Pixian broad-bean paste.Keywords:non-volatile organic acid;amino acid;HPLC;amino acid automatic analyzer;Pixian broad-bean paste
研究领域:
食品科学
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生物化学
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产品关联
DOI
PubMed
高影响因子
危险品化学品经营许可证（带存储）