Journal of Functional Foods
·
2013
·
IF 2.632
Jing-En Li,Shao-Ping Nie,Ming-Yong Xie,Chang Li
A neutral polysaccharide MP-1 was isolated and purified from Mosla chinensis Maxim. cv. Jiangxiangru. The average molecular weight was 587.53 kDa and it was composed of glucose, galactose , arabinose , mannose and rhamnose in a molar ratio of 16.02:10.01:4.92:4.62:2.23, and trace of fucose . Partial characterization of MP-1 was elucidated by methylation analysis. MP-1 was composed of 1,4-Glc p (31.76%), followed by 1,2-Rha p (17.11%), 1,2,4-Rha p (6.47%), 1,3,4-Gal p (5.05%), 1,4-Man p (3.61%), 1,2,4-Man p (2.55%), 1,5-Ara f (3.10%) and 1,4,6-Glc p (1.53%). The branching points were located at O-2, O-4 or O-6 with α-Ara f (4.01%), α-Rha p (4.31%), α-Fuc p (2.39%), β-Gal p (11.02%) and β-Glc p (4.04%) as terminal residues. MP-1 exhibited a dose-dependent enhancement in antioxidant assays in this study. Immunomodulatory effects of MP-1 were assessed by splenocyte proliferation test and nitric oxide production of mouse peritoneal macrophages.
研究领域:
药理学
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免疫学
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生物化学
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高影响因子
ACTA PHYSIOLOGIAE PLANTARUM
·
2014
·Vol. 36
·期 9
·2441-2451
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IF 1.524
Chen Jingxin,Mao Linchun,Mi Hongbo,Zhao Yuying,Ying Tiejin,Luo Zisheng
To study the detachment stress on the ripeness of strawberry fruit, physiological characteristics of strawberry fruit on and off plant during ripeness and senescence processes were investigated. The results indicated that the ripeness of strawberry fruit upon detachment was accelerated, in terms of firmness, soluble solid content and especially color development. The color of fruit off plant changed rapidly from white to full red in 1–2 days. The respiratory rate in fruit off plant was strengthened, higher than that on plant. Abscisic acid level and ethylene production in fruit off plant were also higher than those on plant and auxin degradation was exacerbated by detachment. Expression levels of FaMYB1 , FabHLH3 and FaTTG1 were generally reduced with phenotypes of redder color and more anthocyanin accumulation in fruit off plant. Results also suggested that the detachment initially stimulated ethylene and abscisic acid production and auxin degradation, which modulated ripening-related gene expression and at last enhanced fruit pigmentation.
研究领域:
植物学
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生理学
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高影响因子
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
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2015
·Vol. 52
·期 12
·8336-8342
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IF 2.203
Sun Yujing,Zhong Liezhou,Cao Lianfei,Lin Wenwen,Ye Xingqian
Enzyme browning is the main challenge in the preparation of fresh apple juice. The influence of sonication on browning, as well as polyphenols and antioxidant activity of fresh apple juice was investigated. It was found that ultrasound can inhibit the browning of fresh apple ( Malus pumila Mill , cv. Red Fuji ) juice, but decreased the contents of total phenolic content (TPC), total flavonoid content (TFC) and chlorogenic acid and reduced the antioxidant activity. On the whole, ultrasound technology cannot be used to the antibrowning of fresh apple ( Malus pumila Mill , cv. Red Fuji ) juice.
研究领域:
食品科学
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植物学
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DOI
PubMed
高影响因子
Antioxidants
·
2026
·Vol. 15
·期 10
·1244
·
IF 8.2
Yahui Yan,Chaoming Zhang,Dan Rui,Yongxia Tao,Zuoshan Feng
Enzyme-assisted ultrasound extraction offers a synergistic dual-disruption strategy, yet its differential effects on the jujube metabolome and antioxidant capacity have not been systematically characterized. This study compared ultrasound-assisted extraction (UAE) alone (N), pectinase-assisted UAE (G), cellulase-assisted UAE (X), and composite enzyme-assisted UAE (GX) for metabolite recovery fromZiziphus jujubaMill. cv. ‘Junzao’ fruits using untargeted metabolomics and multiple antioxidant assays. The GX group exhibited the highest total phenolic content (33.42 ± 0.73 mg GAE/g DW) and total flavonoid content (7.70 ± 0.18 mg RE/g DW), significantly exceeding those of the control (N). Untargeted metabolomic profiling annotated 839 metabolites classified into 16 chemical superclasses, with lipids and lipid-like molecules, amino acids and derivatives, and organic acids and derivatives being the most abundant categories. Multivariate analysis confirmed clear compositional separation between the enzyme-assisted groups and the control, with 107 differentially extracted metabolites (DEMs) identified across the three pairwise comparisons based on extraction efficiency differences. The GX group consistently showed the strongest antioxidant activity in 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), 2,2-diphenyl-1-picrylhydrazyl (DPPH), ferric reducing antioxidant power (FRAP), and hydroxyl radical scavenging assays, and eight metabolites with significantly higher extraction yield showed significant positive correlations with multiple antioxidant indices in Spearman correlation analysis. These findings demonstrate that composite enzyme-assisted UAE achieved superior metabolite coverage and antioxidant potency through synergistic cell-wall deconstruction, providing a metabolomic framework for the green extraction of bioactive compounds from jujube fruits; however, further targeted validation is warranted.
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DOI
高影响因子
Scientific Reports
·
2026
·
IF 4.9
Dang Yanqing,Xiang Yanju,Abudula Adila,Hou Xujie,Pu Yunfeng
This study investigated the efficacy of γ-aminobutyric acid (GABA, 1.0 mM) and 1-methylcyclopropene (1-MCP, 1 µL L − 1 ), individually and in combination, in mitigating watercore disappearance, flesh browning, and postharvest quality in apples during 180 days storage. The results showed that the combined GABA + 1-MCP treatment outperformed individual applications, significantly delaying watercore disappearance by preserving sucrose and sorbitol while moderating glucose and fructose accumulation. Furthermore, the combined treatment significantly reduced flesh browning compared to the control, likely attributed to suppressed polyphenol oxidase activity and enhanced antioxidant capacity. This approach also minimized weight loss and maintained firmness and titratable acidity. Although total phenolics and total flavonoids increased progressively during storage, their levels were effectively regulated by the GABA + 1-MCP treatment. These results indicate that the combined exogenous application of GABA and 1-MCP is a potentially effective method to improve postharvest quality, and enhance storage efficiency of apple fruit.
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高影响因子
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
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2018
·Vol. 54
·期 2
·490-498
·
IF 2.383
Zhou-Tao Fang,Chu-Jun Song,Hai-Rong Xu,Jian-Hui Ye
Summary Flavonol glycosides with low thresholds are important flavour substances in tea leaves. This study monitored the dynamic changes in flavonol glycosides during the production of different teas. The fresh leaves of cv. Fudingdabaicha with 15.77 mg g −1 of total flavonol glycosides (TFG) were respectively processed into green, yellow, white, oolong and black teas. A reduction of TFG was observed for different teas, amongst which black tea contained the lowest level of TFG (9.83 mg g −1 ), followed by oolong tea (11.96 mg g −1 ), while green, yellow and white teas contained similar levels of TFG (~13.70 mg g −1 ). Fixation was crucial to maintain the stability of flavonol glycosides due to its inactivation effect on enzymes at high temperature. Principal component analysis results indicated that flavonol glycosides were vulnerable to fermentation, and the stabilities of flavonol glycosides were related with aglycone and glycoside moiety.
研究领域:
植物化学
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食品科学
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茶叶加工学
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DOI
高影响因子
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
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2022
·
IF 4.52
Junyao Li,Changhong Hao,Huiyan Jia,Jing Zhang,Huiting Wu,Jingming Ning,Rangjian Wang,Wei-Wei Deng
Jinmudan (JMD) black tea is processed from the JMD cultivar ( Camellia sinensis (L.) O. Kuntze cv. Jinmudan). Dried JMD black tea (JMD-D) received a score of 7.43 in the quantitative descriptive analysis, indicating that it had the strongest fruity flavor. Many volatile compounds (129) were identified by solvent assisted flavor evaporation and gas chromatograph mass spectrometry. In total, 26 aroma active compounds, including ( Z )-methyl epi-jasmonate (flavour dilution factor (FD): 128–1024), benzeneacetaldehyde (FD: 512–1024), linalool (FD: 256–1024), geraniol (FD: 256–512), jasmine lactone (FD: 64–1024), were identified in JMD-D and controls through an aroma extract dilution analysis and gas chromatography-mass spectrometry olfactometry. On the basis of the FD values, odor activity values, and relative quantification results, the volatiles of fruit flavor derived from lipids, such as jasmine lactone, were prominent in JMD-D compared to the controls. During the processing of the four types of black tea, the volatile fraction concentration increased mainly from the fresh leaf to the fermentation stage and decreased in the drying stage.
研究领域:
食品科学
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植物学
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高影响因子
SENSORS AND ACTUATORS B-CHEMICAL
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2021
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IF 7.46
Changying Cao,Quanhong Chang,Huijie Qiao,Runze Shao,Xin Guo,Guina Xiao,Wangzhou Shi,Lei Huang
The diffusion of generated H + ions in glucose sensing process is critical for the sensitivity of sensor. Although many glucose sensors assembled by two dimensional (2D) materials (MXene, graphene, MoS 2 et al.) have been extensively studied, the detailed analyses about the diffusion of H + ions are still rarely reported. Herein, hybrid Ti 3 C 2 -rGO film is fabricated by electrostatic self-assembly utilizing the 2D Ti 3 C 2 and graphene sheets to focus on the H + ion’s diffusion dynamic properties related to the sensing performance. Through controlling the graphene content, this hybrid Ti 3 C 2 -rGO film provide the effective H + ion diffusion channels. Based on the comprehensive analyses of cyclic voltammogram (CV) and electrochemical impedance spectroscopy (EIS), the corresponding localized conduction and enzymatic reaction at interfaces between the Ti 3 C 2 -rGO electrodes and glucose solution were investigated. According to the Warburg impedance in Nyquist plot from EIS, it is certified that the H + ion diffusion in low frequency range may play a significant role in the sensing mechanism of the glucose sensor. Moreover, the relationship derived from the interaction including interlayer spacing, H + ion diffusion and the sensing performance further reveal the H + ion diffusion as the dominant origin of the enhanced glucose sensitivity. This analysis will provide fundamental insight into the electrode structures assembled with 2D materials to optimize the sensor design in terms of ion transport dynamics.
研究领域:
材料科学
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电化学
·
传感器
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高影响因子
Foods
·
2022
·Vol. 11
·期 18
·2804
·
IF 5.561
Xiaobo Gu,Xue Zhang,Keqing Wang,Xi Lv,Ruyi Li,Wen Ma
Grape volatile compounds directly determine the aroma quality of wines. Although the aroma profile of grapes evolved greatly at different maturity stages, there were less considerations for aroma status when determining grape harvest time. In the present study, several maturation indicators, namely, sugars/acids ratio, free volatile compounds, bound volatile compounds and IBMP (3-isobutyl-2-methoxypyrazine) content were monitored in four red wine grape varieties (Vitis viniferaL. cv Cabernet Sauvignon, Cabernet Gernischet, Cabernet Franc and Merlot) near harvest time (42 days) in Ningxia, China. The results showed that the highest sugars/acids ratio was reached on day 21 and day 28 for Merlot and the other three varieties, respectively. For both free and bound volatile compounds, the content of carbonyl compounds decreased continuously in the process of ripening. The contents of free alcohols, esters and terpenes increased in the ripening stage and decreased in the stage of over-ripening. The accumulation of favorable bound aroma compounds peaked at day 35. The content of IBMP presenting a green smell in all four varieties descended continuously and kept steady from day 28. Therefore, the present findings revealed that the best aroma maturity time of four studied grape varieties was later than the sugars/acids ratio in Ningxia region. Aroma maturity should be taken into account during harvest time determination.Keywords:wine grape;volatile compounds;aroma maturity;harvest
研究领域:
葡萄栽培学
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食品科学
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DOI
高影响因子
Agronomy-Basel
·
2025
·Vol. 16
·期 1
·80
·
IF 3.4
Pengfei Zhang,Wanghui Guan,Lili Han,Xiaoli Hu,Ailing Xu,Hui Wang,Xiaomin Wang,Xiaoyan Jiao
Continuous cropping (CC) poses serious challenges to the sustainable production ofDioscorea oppositaThunb. cv. Tiegun yam. The aim of this study is to illustrate the formation mechanisms of CC obstacles by analyzing rhizosphere soil from yam fields with 0 to 2 years of replanting. Metabolomic and microbiome sequences were used to assess variations in yam yield, underground tuber traits, soil properties, metabolite profiles, and microbial communities. The results show that CC significantly reduced tuber yield, shortened stalk length, and altered tuber morphology, leading to the accumulation of soil available phosphorus and potassium and a notable decrease in pH. A total of 38 differentially expressed metabolites, including organoheterocyclic compounds, lipids, and benzenoids, were identified and linked to pathways such as starch and sucrose metabolism, linoleic acid metabolism, and ABC transporters. Microbial alpha diversity increased with CC duration, and both bacterial and fungal community structures were notably reshaped. Metabolite profiles correlated more strongly with fungal than bacterial communities. Partial least squares path modeling revealed that CC years had a negative indirect impact on tuber yield and morphology (the path coefficient was −0.956), primarily through direct effects on soil properties (p< 0.01) and metabolites (p< 0.001), which, in turn, influenced microbial diversity. These findings emphasize the vital role of soil properties in reshaping the rhizosphere environment under CC and provide a theoretical basis for mitigating CC obstacles through rhizosphere regulation.
研究领域:
植物学
·
土壤微生物学
·
农业生态学
·
代谢组学
·
微生物组研究
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DOI
高影响因子
Fermentation-Basel
·
2026
·Vol. 12
·期 2
·102
·
IF 4.1
Xun Fu,Qingyu Nie,Xiang Li,Penghao Tan,Tingting Feng,Chunmei Xiong,Wenling Zhang,Yan Zhang,Sujin Li,Lixin Zhang
In recent years, there has been substantial global progress in screening yeasts for fermenting various specialty fruits, especially non-Saccharomyces species known for their contributions to aroma enhancement. This study focused on mature fruits and soil samples collected from orchards located in the main production region ofC. reticulatacv. ‘Dahongpao’ (CRCD) in China, with the objective of isolating specialized non-Saccharomycesyeasts suitable for producing CRCD fruit wine. After enrichment cultivation, seven characteristic yeast strains were isolated and purified. These isolates were identified asCandida parapsilosis,Meyerozyma caribbica,Candida quercitrusa, andMeyerozyma guilliermondiithrough a combination of microscopic morphology and molecular biology methods, which also includedPichia fermentans,Pichia kudriavzevii, andPichia kluyveri. The strains’ fermentation potential, ethanol production rates, and tolerance levels were assessed, leading to the selection ofCandida parapsilosis,Candida quercitrusa,Pichia fermentans,Pichia kudriavzevii, andPichia kluyverifor further fermentation experiments. The commercial yeast La-Ma was used as a control. Analysis of volatile organic compounds (VOCs) in the fruit wine samples was performed using Gas Chromatography–Ion Mobility Spectrometry (GC-IMS). A total of 42 different VOCs were identified, with esters being the most prevalent. The fingerprint profiles demonstrated notable differences between the fruit wine samples fermented with selected yeasts and those fermented with commercial yeasts. Principal component analysis (PCA) indicated thatPichia kluyveridisplayed the most significant divergence from both commercial and other selected yeasts. The samples contained notable VOCs such as 2-methyl-1-butanol, pentanal, 3-methyl-2-butenal, propyl acetate, butyl acetate, isobutyl acetate, isopentyl acetate, and 3-methyl-2-butenyl acetate, while the methanol production was observed to be lower compared to other samples. Consequently, this strain has the potential to produce distinctive fruit wine.
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高影响因子
Food Chemistry-X
·
2025
·
IF 8.2
Jiajia Wang,Hongru He,Lianbing Lin,Yicen Lin,Feng Wang
Ginger, a popular dietary condiment, is rarely consumed directly due to its intense pungency. Pickled Xiaohuang ginger, a ready-to-eat flavoring food, has become prevalent in Southwest China, yet its quality traits, metabolite profiles, and microbial dynamics remain largely unexplored. In this study, we extensively examined the physicochemical properties, flavor characteristics, metabolome, and microbial dynamics (encompassing both bacterial and fungal communities) during a 42-day natural fermentation of Xiaohuang ginger. Our findings revealed significant increases in organic acids, flavonoids, polysaccharides, gingerol, curcumin, and lactic acid bacteria populations during fermentation (all P -values <0.05). At the species level, Lactiplantibacillus plantarum , Pichia fermentans , and Kluyveromyces hubeiensis were found to be dominant in pickled Xiaohuang ginger. Notably, integrated network analysis identified nine keystone microbial species (four bacteria and five fungi) that orchestrate critical physicochemical transitions, metabolite accumulation, and flavor development. Collectively, this study offers valuable insights for the development of ginger-based ready-to-eat flavoring foods.
研究领域:
食品科学
·
微生物学
·
代谢组学
·
发酵技术
·
植物生物化学
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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）