Food Bioscience
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2025
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IF 5.9
Wenjia He,Min Wang,Yicheng Ding,Yuting Ding,Xuxia Zhou
Co-fermentation technology is expected to improve the flavor and quality properties of fermented surimi products. Effects of fermentation with Monascus purpureus ( M. purpureus ) and Actinomucor elegans ( A. elegans ) at different inoculation ratios on the volatile profiles and physicochemical properties of surimi were investigated. Generally, fermentation resulted in significant surimi protein hydrolysis as indicated by increased amino acid nitrogen, TCA-soluble peptide, and free amino acid contents, simultaneously accompanied by decreases in hardness, gumminess, and chewiness of surimi. Co-fermentation effectively improved the volatile profiles of surimi. Comparatively, a higher inoculation ratio of M. purpureus was favorable for the production of esters and ketones, whereas a higher proportion of A. elegans reduced the aldehyde contents, especially nonanal with fishy odor. Taken together, a 1:1 inoculation ratio of M . purpureus and A. elegans was more conductive to improve the aroma profiles of surimi, with a 77.2% reduction of aldehyde compared to unfermented surimi.
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高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
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2024
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IF 6
Zilin Wang,Ying Feng,Yang Tian,Min Yang,Yanju He,Yujia He,Yue Wang,Chongying Shi,Liang Tao
This study aims to explore the enhancement effect of semi-solid fermentation of Monascus purpureus on the antioxidant properties of Moringa oleifera Lam. leaf (MOLL), as well as to analyze the potential antioxidant substances and their production mechanisms. In this study, the antioxidant activity of MOLL fermented with Monascus purpureus was evaluated in vitro . To gain further insight, we employed untargeted metabolomics to analyze the differentially abundant metabolites, and 30 key differentially expressed metabolites were identified. Notably, 15 of these metabolites were positively correlated with free radical scavenging activity. By utilizing a combination of KEGG topological and enrichment analyses, tryptophan metabolism was identified as a crucial pathway. Interestingly, Monascus purpureus fermentation significantly enhanced the conversion of tryptophan into metabolites with antioxidant properties, such as melatonin, kynurenine, and 3-hydroxyanthranilic acid, suggesting that fermentation with Monascus purpureus is a promising approach for enhancing the antioxidant properties of MOLL.
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FOOD CHEMISTRY
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2025
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IF 9.8
Yanli Du,Soon-Mi Shim,Lei Wang,Xin Gao,Xiaoting Fu
Fermentation can promote various properties of food. This study investigated the impact of fermentation by Monascus purpureus combined with Lactobacillus plantarum and Saccharomyces cerevisiae on the physicochemical and flavor characteristics of Pyropia yezoensis . Results indicate that the protein and free amino acid content increased threefold. A total of 62 volatile flavor compounds were identified by GC-IMS. Alcohols, ketones and esters were enhanced with 2- to 6-fold, while aldehydes were reduced by 76.56 %, contributing to the enhancement of pleasant fragrances and the reduction of fishy and seawater odors. As for the non-volatile properties, the content of organic acids and free amino acids increased from 2.18 mg/g and 0.19 mg/g to 46.03 mg/g and 4.93 mg/g, respectively, as assessed by HPLC and amino acid analyzer. The metabolic pathways of non-volatile substances were speculated upon. This work provides a basic theory and a practical reference for fermentation food processing of P. yezoensis .
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DOI
PubMed
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INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
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2026
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IF 8.7
Xiaohui Wang,Lu Wang,Qihao Ma,Shihao Dai,Wenyan Li,Jiaju Li,Guangyu Xu,Bin Liang,Chanchan Sun
Three nonionic surfactants increased the yield of Monascus EPS by 10% to 20%. • The addition of nonionic surfactants enhances the permeability of the cell membrane. • The addition of nonionic surfactants inhibited the biosynthesis of citrinin. • T-EPS exhibits the strongest enzyme inhibitory ability and glucose adsorption capacity. • The high hypoglycemic activity of T-EPS is closely related to its physicochemical structure. Monascus extracellular polysaccharides exhibit diverse bioactivities, including antioxidant, antitumor, and immunomodulatory effects. Nevertheless, their low native yield restricts practical applications. To improve the fermentation yield and functional properties of EPS, Monascus purpureus YY-1 was employed as the experimental strain in this study. We systematically investigated the regulatory effects of three nonionic surfactants (Triton X-100, Brij 35, and Span 60) on EPS production, citrinin accumulation, physicochemical structures of polysaccharides, and their in vitro hypoglycemic activity of the strain. The results demonstrated that nonionic surfactants significantly elevated EPS yields by enhancing fungal cell membrane permeability, achieving an overall increase of 10%–20% relative to the blank control group. Meanwhile, these surfactants effectively inhibited the biosynthesis and accumulation of citrinin during fermentation, improving product safety. Among these, the polysaccharides (T-EPS) obtained with Triton X-100 exhibit higher total sugar content, a more favorable galactose-to-mannose ratio, lower average molecular weight and particle size, and display a typical triple-helix conformation and a loose, porous micro-morphology. These favorable physicochemical structural features confer T-EPS with stronger inhibitory activities against α-amylase and α-glucosidase, as well as superior glucose adsorption capacity. This study confirms that nonionic surfactants (especially Triton X-100 with optimal performance) can synergistically enhance the yield, safety, and hypoglycemic activity of Monascus EPS. It provides important theoretical support for the development and application of functional polysaccharides from Monascus in the field of hypoglycemic functional foods.
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JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
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2024
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IF 5.7
Liuming Xie,Ting Chen,Hong Li,Jindan Xiao,Linchun Wang,Soo-Ki Kim,Zhibing Huang,Jianhua Xie
Inflammatory bowel disease is a major health problem that can lead to prolonged damage to the digestive system. This study investigated the effects of an exopolysaccharide from genistein-stimulated Monascus purpureus (G-EMP) in a mouse model of colitis to clarify its molecular mechanisms and identified its structures. G-EMP (Mw = 56.4 kDa) was primarily consisted of → 4)-α-D-Galp-(1 →, → 2,6)-α-D-Glcp-(1→ and →2)-β-D-Manp-(1 → , with one of the branches being α-D-Manp-(1 →. G-EMP intervention reduced the loss of body weight, degree of colonic damage and shortening, disease activity index scores, and histopathology scores, while restoring goblet cell production and oxidative homeostasis, repairing colonic functions, and regulating inflammatory cytokines. RNA sequencing and Western blot analysis indicated that G-EMP exerts anti-inflammatory properties by suppressing the TLR4/MAPK/NF-κB inflammatory signaling pathway. G-EMP modulated the gut microbiota by improving its diversities, elevating the relative abundances of beneficial bacteria, declining the Firmicutes/Bacteroidota value, and regulating the level of short-chain fatty acids (SCFAs). Correlation analysis demonstrated strong links between SCFAs, gut microbiota, and the inflammatory response, indicating the potential of G-EMP to prevent colitis.
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DOI
PubMed
高影响因子
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