Frontiers in Microbiology
·
2025
·
IF 4.5
Xiao Hong Tang,Yan Ding,Ke Zhong,Yu Xia Sun,Xiao Mei Han,Zhi Yu Li,Rui Rui Li
The majority of aroma precursors in grapes exist as odorless glycosidic conjugates, which can be hydrolyzed by β-glucosidase to release free volatile aroma compounds, thereby enhancing the aromatic quality of wine. This study aimed to screen and characterize indigenous non-Saccharomyces cerevisiae strains with β-glucosidase activity for their potential to enhance terpenoid aroma compounds during wine fermentation. Grapes collected from 14 vineyard plots in the Penglai Wine Region (China) underwent spontaneous fermentation and yielded 203 single colonies. Among them, 85 strains of non-Saccharomyces cerevisiae were initially screened based on the geniposide chromogenic method, which were classified into 7 genera and 16 species. Nine high-performance strains were subsequently selected for small-scale fermentation trials using Petit Manseng grape juice. The physicochemical parameters of wines were analyzed by high-performance liquid chromatography (HPLC), while volatile aroma compounds were quantified using a headspace solid-phase microextraction coupled with gas chromatography–mass spectrometry (HS-SPME-GC–MS). The results revealed that Starmerella bacillaris CGCD1-9, Pichia fermentans CGCD1-4, and Zygosaccharomyces bailii JDCD01 significantly enhanced glycerol production, which might contribute to improved wine sensory quality. Four Hanseniaspora yeast strains exhibited the ability to increase ethyl acetate content. Among these strains, Hanseniaspora vineae CGCD1-1, Hanseniaspora uvarum CGCD1-3, and Hanseniaspora opuntiae CGCD1-7 showed a pronounced tendency to elevate geraniol levels, whereas Hanseniaspora occidentalis CGCD1-5 selectively promoted the biosynthesis of β-damascenone and 2-furanmethyl acetate. Zygosaccharomyces bailii JDCD01 primarily increased the levels of isobutanol and phenylethyl alcohol, while also exhibiting a slight enhancement in terpenoid production. Notably, S. bacillaris CGCD1-9 significantly enhanced five key terpenoids, namely, linalool, geraniol, citronellol, α-terpineol, and nerolidol, yielding the highest total terpene content among all strains, while increasing the content of alcohols (less than JDCD01). In contrast, Issatchenkia terricola SIVE4101 and Metschnikowia andauensis LFSY0-17 showed preferential accumulation of β-damascenone and total furans, with the former also significantly increasing the acetate ester content. This study provides new ideas and theoretical support for r developing targeted co-inoculation protocols with S. cerevisiae to achieve precise modulation of wine terpenoid profiles.
研究领域:
微生物学
·
酿酒学
·
食品科学
·
生物技术
·
分析化学
✓ 已验证
DOI
PubMed
高影响因子
STARCH-STARKE
·
2024
·
IF 2.6
Lian Li,Jia Zheng,Li Yao,Hong Wang,Yiyi Lv,Guichun Huang,Shuyi Qiu,Xiangyong Zeng,Chaoyang Wei
Baijiu distillers' grain is a solid waste after the fermentation of grains, and their high added value and deep processing and utilization require further study. This study uses the enzyme and microwave coassisted method to extract Baijiu distillers' grain polysaccharides (DGPs). Through optimization of the single-factor test and response surface methodology (RSM), the optimal conditions are solid–liquid ratio 1:30, enzyme time 50 min, enzyme temperature 50 °C, enzyme pH 5.0, microwave time 6 min, and microwave power 480 W, with a maximum DGP yield of 3.98% ± 0.03. DGP is purified by DEAE-Sepharose cellulose ion exchange chromatography to obtain four fractions, namely DGP-1, DGP-2, DGP-3, and DGP-4; the molecular weights are 2224.05, 90.99, 1478.16, and 346.19 kDa, respectively, and the main monosaccharide components are Man and Glc. The antioxidant assay shows that the four kinds of DGPs have different free radical scavenging capacities, among which DGP-2, DGP-3, and DGP-4 have good antioxidant activities. Therefore, DGP can be used as a potential natural antioxidant.
研究领域:
食品科学
·
生物化学
✓ 已验证
产品关联
DOI
高影响因子
Food Bioscience
·
2024
·
IF 4.8
Bo Yang,Shijiao Liu,Hongwen Zang,Yiwei Dai,Sufang Zhang,Xinping Lin,Huipeng Liang,Yingxi Chen
In order to explore novel producing strategies for enhancing flavor compounds profile and quality of strawberry wine, we studied the effect of the sequential fermentation of two selected indigenous non- Saccharomyces yeasts ( Hanseniaspora uvarum PGR9 and Kurtzmaniella quercitrusa PGT1) and Saccharomyces cerevisiae CGMCC 2.3854 on the fermentation kinetics, physicochemical characteristics, organic acids, antioxidant activity, volatile compositions, and sensory properties. Results showed that the ethanol content produced by the fermentation of Kq-Sc was significantly lower than that of Sc pure fermentation. In addition, the total volatile compounds concentration produced by the fermentation of Hu-Sc (16.2 ± 3.6 mg/L) and Kq - Sc (19.5 ± 3.1 mg/L) were significantly higher than that of Sc pure fermentation (13.8 ± 2.0 mg/L). In particular, the Kq-Sc strawberry wine presented the highest number of relative odor-active compounds (rOAV ≥1). Moreover, strawberry wine fermented by Hu + Kq-Sc showed the highest ABTS free radical scavenging ability and the highest overall sensory qualities. The results indicated that the K. quercitrusa PGT1 strain could be an alternative yeast for producing strawberry wine, and the sequential fermentations of Kq-Sc and Hu + Kq-Sc were effective strategies for improving the flavor and quality of strawberry wine.
研究领域:
食品科学
·
微生物学
·
酿酒学
✓ 已验证
DOI
高影响因子
Frontiers in Microbiology
·
2019
·
IF 4.259
Li Jing,Hu Wen-Zhong,Xu Yong-Ping
In this study, attention has been focused on the ecology of yeasts during the spontaneous and inoculated fermentation processes of Vidal blanc icewine in northeast China, which is very important for screening autochthonous yeast strains, understanding the roles of these strains, and managing fermentation. The strategies were to conduct spontaneous and inoculated laboratory-scale fermentation processes simultaneously and to analyze the samples taken at different fermentation stages by culture-dependent and -independent methods. Three hundred and thirty-eight yeast strains were isolated and twelve genera were identified by sequencing. During the spontaneous fermentation process, non-Saccharomyces yeasts were predominant in the initial and middle stages, whereas Saccharomyces dominated in the later stages; Candida was preponderant in the whole process, and its abundance in the final stages was only lower than Saccharomyces. The inoculated fermentation was characterized by a predominance of Saccharomyces throughout the fermentation process; non-Saccharomyces yeasts were observed in the early stage. The internal transcribed spacer (ITS) 2 region gene was firstly used to analyze the yeast diversity in the samples during the icewine fermentation processes by high-throughput sequencing (HTS), and a more complex mycobiota was revealed. Moreover, the dynamics of other major fungi (mainly Davidiella and Alternaria) during icewine fermentation processes were also revealed, which have never been reported in icewine before.
研究领域:
微生物学
·
发酵科学
·
食品科学
·
分子生物学
✓ 已验证
DOI
PubMed
高影响因子
Food Chemistry-X
·
2025
·
IF 8.2
Xueli Yang,Renyuan Chen,Junhai Wu,Fangqiang Yu,Fengmei Liao,Xiaobo Li,Ye Wang,Cheng Zhao,Hanren Zhang,Xinying Wu
The production process of Jiang-flavored Baijiu is highly elaborate, and the flavor characteristics and quality of the base liquor (BL) exert a substantial impact on the quality of the final product. A total of 130 typical samples from three quality grades within seven fermentation rounds were examined. Based on sensory evaluation, gas chromatography-flame ionization detection (GC-FID) technology was employed to detect 59 principal volatile compounds within the samples. Subsequently, K-means clustering, partial least squares discriminant analysis, and odor activity values were combined to analyze the compound variation trends and key differentiating compounds. The results demonstrated that in the seven fermentation rounds, 10 key differentiating compounds significantly affect the BL quality; in each round, 6 compounds markedly influence the quality level. Among them, the contents of acetic acid, ethyl acetate, lactic acid, and acetaldehyde were correlated with the BL quality grade and have the potential to act as quality indicators.
研究领域:
食品科学
·
发酵工程
·
分析化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2025
·
IF 6.6
Yinghu Ma,Yuanyuan Wang,Jia Li,Bo Wang,Min Li,Tengzhen Ma,Yumei Jiang,Bo Zhang
In this study, the dynamic changes of volatile organic compounds (VOCs) in Ugni Blanc and Vidal wines during different fermentation stages in the Hexi Corridor region (China) were comprehensively investigated using a combination of GC-MS, GC-IMS, and E-nose techniques. 71 and 63 VOCs were identified through GC-MS and GC-IMS, respectively, with esters, alcohols, aldehydes, and ketones comprising the predominant compounds. The fermentation process induced significant changes in the composition and concentration of VOCs. Furthermore, E-nose analysis demonstrated effective discrimination between Ugni Blanc and Vidal wines. The orthogonal partial least squares discriminant analysis and Random Forest models were employed to analyze GC-MS and GC-IMS data, facilitating the identification of VOCs that significantly influence these wines at various fermentation stages. By combining the calculation of OAV and ROAV, 9 potential key aroma compounds were identified, including ( Z )-3-hexenyl acetate, isoamyl acetate, ethyl octanoate, ethyl laurate, 1-octanal, 1-pentanal, isobutyraldehyde, 1-octen-3-ol, and β -damascenone. This study provides valuable insights into the dynamic changes of VOCs during the fermentation of Ugni Blanc and Vidal wines, offering a foundation for improved fermentation control and enhanced wine quality.
研究领域:
食品科学
·
分析化学
✓ 已验证
产品关联
DOI
高影响因子
Food Analytical Methods
·
2025
·Vol. 19
·期 1
·42
·
IF 3
Bi Siyuan,Zhang Ji,Jiang Hongmeng,Chen Ziqian,Jiang Hao,Dong Hao,Qian Min,Bai Weidong
Volatile flavor compounds in rice wine were analyzed using gas chromatography-ion mobility chromatography (GC-IMS). The optimal analytical conditions were determined by systematically optimizing the incubation parameters of Huangjiu. The results revealed that the optimal incubation conditions were 60 °C, 15 min, and 0.6 g NaCl. Furthermore, 31 volatile compounds were identified, including esters, alcohols, aldehydes, ketones, and miscellaneous monomers. Subsequently, semiquantitative analysis showed esters were the predominant group, followed by alcohols. Comparative analysis of different Huangjiu varieties revealed distinct differences and underlying similarities in their characteristic volatile flavor compounds, providing valuable theoretical insights into the differentiation of Guangdong Huangjiu varieties. Graphical
✓ 已验证
产品关联
DOI
高影响因子
JOURNAL OF FOOD SCIENCE
·
2019
·Vol. 84
·期 7
·1949-1956
·
IF 2.081
Wei Zhou,Ziyi Chen,Hui Bao,Guohao Zhang,Zhigang Liu
Maotai liquor is one of the most famous traditional Chinese distilled liquor enjoyed by many people all over the world for its unique production method, impressive liquor quality, and soy sauce-like and roasted aroma style. It is known that aroma characteristics of liquor mainly depend on the aroma compounds. Alcohols as one of the most important categories of aroma components have been determined in Maotai liquor. However, the systemic analysis of alcoholic compounds in liquor is limited, especially the active alcoholic components and their pharmacological effects. Therefore, in this study, a systemic analysis method was proposed by combining in silico absorption, distribution, metabolism, and excretion (ADME) evaluation, target fishing, network pharmacology technology, pathway analysis, and experimental verification to interpret the pharmacological mechanism of alcoholic compounds in Maotai liquor. Finally, 15 compounds with favorable pharmacokinetic profiles were screened through in silico ADME models. Thirty-eight related targets of these active compounds were identified by target prediction method. The network pharmacology and pathway analysis were developed to clarify the pharmacological effect of alcoholic compounds in Maotai liquor at the system and pathway level. Moreover, the key active compounds were validated by in vitro experiments that verified the effectiveness of our methods. Our study provides a novel approach to systematically analyze the pharmacological effect of alcoholic compounds in Maotai liquor, which would be beneficial for promoting the in-depth study of various liquors. Practical Application Maotai liquor is popularly enjoyed in the world for a very long time. However, the systemic analysis of compounds in liquor is limited. Our systematic analysis approach was developed to explore the bioactive ingredients and their related target proteins as well as the pharmacological effects of Maotai liquor. This will provide a new method to understand the pharmacological mechanisms of compounds in various liquors at the systems level, so as to promote the development of liquors and to increase the public awareness of science about alcohol consumption.
研究领域:
药理学
·
系统生物学
·
生物信息学
·
食品科学
✓ 已验证
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2025
·
IF 9.8
Qing-Ru Liu,Shun-Hua Zhang,Xiao-Juan Zhang,Zheng-Juan Zhu,Ru-Yi Li,Song-Tao Wang,Jin-Song Shi,Su-Yi Zhang,Cai-Hong Shen,Guan-Yu Fang,Qing-Qing Liu,Yong-Jun Yuan,Zheng-Hong Xu
Empty-cup aroma persistence (ECAP) is a key indicator of Baijiu quality, yet mechanisms underlying its modulation remain unclear. GC–MS analysis revealed that ECAP positively correlation with medium-/long-chain esters/aldehydes/acids and lactic acid (LA), while certain volatiles showed negative correlation, which possibly due to flavor interactions involved low-volatility like LA. QDA and E-nose detection confirmed that LA supplementation (5–25 g/L) prolonged ECAP by 25% in strong-aroma and 300% in soy-sauce-aroma Baijiu. In 52% ethanol-water model, 1 H NMR demonstrated LA (0.297–4.476 g/L) transformed ethanol hydrogen-bonding from chain-like ( δ 5.350 ppm) to tetrahedral ( δ 4.780 ppm) configurations. Downfield shifts (Δδ −0.091 to −0.111 for ethanol –OH; −0.46 to −0.50 for LA –CH) confirmed new hydrogen bonds. Partition coefficient (kg/m) and molecular dynamics simulations indicated that LA concentration-dependently suppressed ethanol (optimal: 0.595 g/L). These findings demonstrated that LA enhanced ECAP through hydrogen-bonding network restructuring, providing scientific basis for intelligent Baijiu blending.
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Food & Function
·
2024
·
IF 5.1
Meitong Liu,Jiakang Guo,Jing Lu,Yuelin Chen,Xuming Deng,Shengzhuo Zhang,Shuang Guan
Capsaicin (CAP), the active ingredient in hot chilli peppers, has anti-inflammatory and hepatoprotection effects. Acute alcoholic liver injury (AALI) is liver damage caused by acute alcohol abuse, which can lead to severe liver lesions and even be life-threatening. Pyroptosis is inflammation-related programmed cell death characterized by membrane rupture and plays a key role in AALI. The endosomal sorting complexes required for transport (ESCRT) proteins can gather at damaged areas of the membrane to facilitate the process of sealing the membrane. In this study, we found that CAP could relieve acute alcohol-induced pyroptosis of hepatocytes in vitro and in vivo. Mechanically, we found that CAP could alleviate acute alcohol-induced pyroptosis by activating the ESCRT-III-dependent membrane repair machinery. Furthermore, the data showed that CAP induced ESCRT-III protein expression by activating transient receptor potential vanilloid member 1 (TRPV1) on the cell membrane and Ca2+ influx. TRPV1 inhibitor capsazepine (CPZ) inhibited the relief effect of CAP on acute alcohol-induced pyroptosis. Overall, these results showed that CAP might activate ESCRT-III-dependent membrane repair machinery through Ca2+ influx, which is regulated by TRPV1 calcium channels, therefore mitigating acute alcohol-induced pyroptosis. Our research provides a new perspective on a naturally active food product to promote cell repair and relieve AALI.
研究领域:
药理学
·
细胞生物学
·
肝病学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
JOURNAL OF THE ELECTROCHEMICAL SOCIETY
·
2015
·Vol. 162
·期 6
·H321
·
IF 3.266
Meiling Wang,Jianwei Zhao
A facile electrochemical sensor was fabricated via highly dispersing Multi-walled carbon nanotubes (MWCNTs) in ionic liquid-graphene oxides (IL-GO) "water" at room temperature. The introduction of IL (1-butyl-3-methylimidazolium hexafluorophosphate) to GO water resulted in the high dispersibility of MWCNTs and also caused fast electron transfer rates of the three dyes of Ponceau 4R (E124), Tartrazine (E102) and Allura red (E129) at the IL-GO-MWCNT composites modified glassy carbon electrode (IL-GO-MWCNT/GCE). Well-separated oxidation peaks and enhanced peak currents of Ponceau 4R, Allura red, and Tartrazine were observed at the IL-GO-MWCNT modified GCE. For individual detection, the linear responses of Ponceau 4R, Allura red, and Tartrazine were in the concentration ranges of 1.0 × 10−9-1.0 × 10−6, 8.0 × 10−10-5.0 × 10−7, and 1.0 × 10−8-1.0 × 10−6 mol L−1 with detection limits of 8.0 × 10−10, 5.0 × 10−10, and 7.0 × 10−9 mol L−1 (S/N = 3), respectively. For simultaneous determination by synchronous change of the concentrations of Ponceau 4R, Allura red, and Tartrazine, the linear response ranges were 8.0 × 10−9-1.5 × 10−7, 5.0 × 10−9-4.5 × 10−7 and 2.0 × 10−8-1.3 × 10−7 mol L−1 with the detection limits of 6.0 × 10−9, 3.0 × 10−9, and 1.0 × 10−8 mol L−1 (S/N = 3), respectively. The fabricated sensors were further applied for the detection of Ponceau 4R, Allura, red and Tartrazine in alcoholic beverages.
研究领域:
分析化学
·
食品科学
✓ 已验证
产品关联
DOI
高影响因子
JOURNAL OF ETHNOPHARMACOLOGY
·
2024
·
IF 4.8
Zihao He,Siyuan Deng,Zhijing Wu,Zheng Cui,Hao Mei,Jinglin Wang,Kaiping Wang,Yu Zhang
Ethnopharmacological relevance Dysfunction of the intestinal barrier was an important trigger for alcoholic liver damage and alcohol had brought about intestinal damage before causing liver damage. The root of Angelica sinensis (Oliv.) Diels, crucial traditional medicinal material, was widely utilized for its blood-invigorating, intestinal-lubricating and gynecological benefits. Angelica sinensis polysaccharide (ASP) was an essential natural active ingredient of Angelica sinensis and exhibited considerable potential for gastrointestinal protection. Nevertheless, the systematic research of ASP on the gastrointestinal tract remained insufficient. Aim of this study To systematically explore the protective effect and underlying mechanisms of ASP against alcohol-induced gastrointestinal injury, including the stomach, ileum and colon. Materials and methods The AFLD mice model was established via the intragastric administration of alcohol twice a day for one week. The protective effect of ASP on the representative segments of the gastrointestinal tract (stomach, ileum and colon) was subsequently studied after confirming its hepatoprotective activity. The impact of ASP on gastrointestinal alcohol metabolism was examined to explain its antioxidant and antiapoptotic activities. Furthermore, the effect of ASP on short-chain fatty acids (SCFA) in the colon and colonic contents was investigated to further enhance the understanding of the underlying mechanisms. Results ASP could reduce oxidative stress and apoptosis in the gastrointestinal tract via regulating CYP2E1-mediated alcohol metabolism. Additionally, ASP could significantly increase the levels of FFAR2, FFAR3 and HCAR2 in colon, thereby promoting the utilization of SCFA. Conclusion ASP was proven for the first time to improve gastrointestinal damage caused by alcohol, indicating its enormous potential as a candidate medicine for the treatment of alcohol related gastrointestinal injury.
研究领域:
药理学
·
胃肠病学
·
肝病学
·
营养保健品
·
民族药理学
✓ 已验证
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）