AQUACULTURE RESEARCH
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2023
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IF 2
Chunjing Cai,Zhe Li,Junhua Lu,Ying Wang,Chen Wang,Pengfei Li,Hui Wang,Wu Meng,Jie Chu
The purpose of this study was to investigate the effects of dietary acetoin on Largemouth Bass (Micropterus salmoides). In 45 d of farming, the experimental diets were supplemented with 0%, 0.3%, 0.6%, and 0.9% of acetoin levels, respectively. Results showed that the activities of lipase (LPS), amylase (AMS), and trypsin in fish fed with acetoin at 0.6% displayed the most obvious improvement compared with the other levels of acetoin (). Furthermore, the incorporation of acetoin at 0.3% and 0.6% in Micropterus salmoides diet significantly enhanced the number of beneficial bacteria (such as Cetobacterium) and reduced the number of harmful bacteria (such as Proteobacteria) in the gut flora of Micropterus salmoides. Meanwhile, the activities of superoxide dismutase (SOD), glutathione peroxidase (GSH-PX), and catalase (CAT) in the liver of the samples treated with acetoin at 0.6% were significantly higher than the control (), while the content of malondialdehyde (MDA) and the activities of alanine aminotransferase (ALT) and aspartate aminotransferase (AST) in the liver notably decreased with the increase of the addition amount of acetoin (). Furthermore, the contents of IgA, IL-6, and TNF-α and the activity of acid phosphatase (ACP) in the serum of the samples added with acetoin exhibited a concentration-dependent decline compared with the control (). In summary, acetoin had potential feeding attraction effects on Micropterus salmoides, and the most suitable dose of dietary application was 0.6% acetoin, which can effectively improve the physiological characteristics and immune activity of Micropterus salmoides.
研究领域:
水产养殖学
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动物营养学
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产品关联
DOI
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
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2025
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IF 6.6
Yixuan LUO,Huiting LAI,Shuhua LIN,Qi TANG,Juhua ZHANG,Wei LIU
Acetoin (ACT) is an important flavor compound found in traditional fermented foods, and a precursor of compounds such as pyrazine, which is a direct source of soy sauce aroma in fermented soybean products. In this study, four acetoinproducing lactic acid bacteria (LAB) were screened from traditional high-salt fermented foods in Hunan Province, China, by the creatine colorimetric method, Gram staining, and catalase test. QT038 and JC094 exhibited the highest acetoin contents of 81.3 mg/L and 76.8 mg/L. JC094, QT019, and LJ064 were determined to be Lactiplantibacillus plantarum , and QT038 was determined to be Lactiplantibacillus paraplantarum . The growth characteristics, temperature tolerance, salt tolerance, and antioxidant capacity of the 4 strains were studied. The strains QT038 and JC094 showed strong tolerance and antioxidant characteristics. Volatile analysis of fermented soy sauce simulation experiment with selected strains revealed JC094 fermented samples contained significantly more flavor compounds, both in variety (38) and total content (3.57 mg/L), compared to other strains. Notably, QT038 and JC094 improved the acetoin levels (0.161 mg/L). The results demonstrated that QT038 and JC094 have the ability to produce higher levels of acetoin to enhance flavor quality and can be further mixed or co-fermented with yeasts in soy sauce fermentation.
研究领域:
食品科学
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微生物学
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风味化学
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生物技术
✓ 已验证
产品关联
DOI
高影响因子
ACS Applied Nano Materials
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2026
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IF 5.8
Yangjian Sun,Mingjie Liu,Chao Zhang,Siyu Yao,Longcheng Hong,Zongbi Bao,Qiwei Yang,Qilong Ren,Zhiguo Zhang
Copper-based nanocatalysts excel in the anaerobic dehydrogenation of 2,3-butanediol due to their excellent O–H bond cleavage ability; however, simultaneously enhancing their activity and stability remains a challenge. In this work, we report a robust 7% CuMgAl-LDO catalyst featuring well-defined nanostructures, derived from a CuMgAl hydrotalcite precursor via the coprecipitation method, achieving a 96% 2,3-butanediol conversion and 87% acetoin selectivity. Notably, this engineered nanocatalyst sustained an acetoin yield over 70% for 100 h. Structural characterizations indicated that Cu species were incorporated into the MgAl-LDH framework via the partial substitution of Mg. N2O titration revealed that the 7% CuMgAl-LDO exhibited the highest Cu dispersion (54.6%), which was further confirmed by HAADF-STEM showing a mean Cu nanoparticle size of only 2.3 nm. These structural improvements are attributed to the enhanced metal–support interactions within the nanostructured framework, as evidenced by NH3-TPD and quasi in situ XPS. Mechanistic investigations suggested that the catalytically active phase for anaerobic dehydrogenation likely involved a synergistic effect between Cu+ and Cu0, with DFT calculations further indicating that Cu+ species exhibited superior intrinsic catalytic activity. Furthermore, the enhanced metal–support interactions suppressed the sintering of Cu nanoparticles and prevented the over-reduction of active Cu+ species under a reducing atmosphere, thereby preserving the active phase and promoting the stability of the 7% CuMgAl-LDO catalyst. This study systematically elucidates the metal–support interactions, clarifies the catalytically active phase, and reveals the deactivation mechanism of the 7% CuMgAl-LDO catalyst, providing insights for the design of stable nanostructured Cu-based catalysts.
✓ 已验证
DOI
高影响因子
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