CHEMOSPHERE
·
2023
·
IF 8.8
Luyao Guo,Runan Li,Wuying Chen,Fengshou Dong,Yongquan Zheng,Yuanbo Li
Pesticide residues in grapes could be transferred to fermentation system during the wine-making process, which may interfere the normal proliferation of Saccharomyces cerevisiae and subsequently affect the safety and quality of wine products. However, the interaction between pesticides and Saccharomyces cerevisiae is still poorly understood. Herein, the fate, distribution and interaction effect with Saccharomyces cerevisiae of five commonly-used pesticides during the wine-making process were evaluated. The five pesticides exerted varied inhibition on the proliferation of Saccharomyces cerevisiae , and the order of inhibition intensity was difenoconazole > tebuconazole > pyraclostrobin > azoxystrobin > thiamethoxam . Compared with the other three pesticides, triazole fungicides difenoconazole and tebuconazole showed stronger inhibition and played a major role in binary exposure. The mode of action, lipophilicity and exposure concentration were important factors in the inhibition of pesticides. Saccharomyces cerevisiae had no obvious impacts on the degradation of target pesticides in the simulated fermentation experiment. However, the levels of target pesticides and their metabolite were significantly reduced during the wine-making process, with the processing factors ranged from 0.030 to 0.236 (or 0.032 to 0.257) during spontaneous (or inoculated) wine-making process. As a result, these pesticides were significantly enriched in the pomace and lees, and showed a positive correlation (R 2 ≥ 0.536, n = 12, P < 0.05) between the hydrophobicity of pesticides and distribution coefficients in the solid-liquid distribution system. The findings provide important information for rational selection of pesticides on wine grapes and facilitate more accurate risk assessments of pesticides for grape processing products.
研究领域:
农业科学
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食品科学
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微生物学
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DOI
PubMed
高影响因子
APPLIED MICROBIOLOGY AND BIOTECHNOLOGY
·
2023
·Vol. 107
·期 16
·5079-5094
·
IF 5
Ji Mingyue,Gong Jiangang,Tian Yiling,Ao Changwei,Li Yue,Tan Jianxin,Du Guoqiang
Abstract In this study, three kinds of wines separately made from mulberry (MW), grape (GW), or mulberry/grape (MGW) were developed and their enological parameters, sensory scores, volatile components, and microbiota were investigated and compared. Contrary to the order of residual sugar and acidity of the three kinds of wines, the order of alcohol content from high to low is GW, MW, and MGW. A total of 60 volatile components (VCs), including esters (17), alcohols (12), acids (6), aldehydes (7), ketones (3), alkenes (3), amines (3), alkanes (4), pyrazines (2), benzene (1), sulfide (1), and thiazole (1), were identified by gas chromatography-ion mobility spectrometer (GC-IMS). The fingerprint of VCs and principal component analysis revealed that the volatile profiles of MGW and GW were more similar in comparison to that of MW and were significantly correlated with the mass ratio of mulberry to grape. Lactobacillus , Weissella , Pantoea , Leuconostoc , Lactococcus , Paenibacillus , Pediococcus , and Saccharomyces were identified as the main microflora at the genus level shared by the MW, MGW, and GW, suggesting that the heterolactic bacteria may contribute more to the high content of volatile acids in MW and MGW. The heatmap of core microbiota and main VCs of MW, MGW, and GW suggested the complicated and significant correlation between them. The above data implied that the volatile profiles were more closely related to the raw materials of winemaking and markedly affected by the fermentation microorganisms. This study provides references for evaluation and characterization of MGW and MW and improvement of MGW and MW winemaking process. Key points
• Fruit wine enological parameters, volatile profile, and microbiota were compared.
• Sixty volatile compounds were identified by GC-IMS in three types of fruit wines.
• Winemaking materials and microbiota affect volatile profiles of the fruit wines.
研究领域:
食品科学
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微生物学
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酿酒学
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DOI
PubMed
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
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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
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系统生物学
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生物信息学
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食品科学
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DOI
PubMed
高影响因子
JOURNAL OF FOOD SCIENCE
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2023
·Vol. 88
·期 4
·1392-1408
·
IF 3.9
Hangxin Zhu,Hongyan Yang,Xianyu Zhou,Huan Li,Ruiqi Feng,Fang Yuan,Siyi Pan,Xiaoyun Xu
Volatile compounds in wine have a critical impact on the consumers’ senses. In this study, the effect of diammonium phosphate (DAP) and glutamine on sulfur-containing volatiles and sensory properties of Chardonnay wine fermented with Saccharomyces cerevisiae yeast were evaluated. Fermentation kinetics was determined by monitoring reducing sugar consumption rates during fermentation. The volatile profile of wines was analyzed by headspace solid phase microextraction (HS-SPME) coupled with gas-chromatography-mass spectrometry (GC-MS). The volatile sulfur compounds (VSCs) were analyzed by HS-SPME-GC-MS/MS. Flavor attributes of wines were assessed by a sensory panel with quantitative descriptive analysis. A total of 53 volatiles, including 6 VSCs, were identified and quantified in the Chardonnay wine. The results suggested that glutamine supplementation at the beginning of fermentation could help to initiate fermentation earlier and promote the formation of isoamyl acetate, phenethyl acetate, ethyl nonanoate, methyl decanoate, diethyl succinate and phenethyl alcohol, isobutanol, while DAP supplementation had no obvious effect on the volatile composition of the resulting wine and fermentation kinetics. Practical Application Suitable nitrogen source is helpful to a healthy fermentation, and can also prevent the off-flavor and regulate aroma profile of wine. This study provides insights on the volatile and sensory characteristics of Chardonnay wines affected by different nitrogen source addition.
研究领域:
食品科学
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发酵工程
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感官科学
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DOI
PubMed
高影响因子
BIORESOURCE TECHNOLOGY
·
2023
·
IF 11.4
Peng Zhang,Lan-Yi Lu,Shuang-Yan Liao,Gui-Ting Xu,Xin-Yi Liu,Zhang-Li Hu,Ying Xu,Li-Yan Wang
The microalgae Haematococcus pluvialis is a commercial source of natural astaxanthin. However, mature cells develop rigid three-layer wall structures and a repulsive odor. This study applied a liquid static fermentation system to screen hydrolyzing microorganisms for cell wall hydrolysis. Baijiu jiuqu and Gutian hongqu were found to have promising potential for application. The fermentation using 2% baijiu jiuqu and 2% glucose for pre-activation achieved comparable recovery of carotenoids to homogenizer disruption methods and produced stable fragrance which may be attributed to ethyl octanoate, hexyl formate, and phenethyl butyrate, as revealed by gas chromatography-mass spectrometry analysis. The abundance of astaxanthin molecules was slightly affected by fermentation with fold change < 2, while molecules with higher fold change (>10) were mainly carbohydrates, lipids, and steroids proving the safety of the fermentation. This study provides a new scheme for the biorefining of Haematococcus. pluvialis , potentially contributing to the industrial production of natural astaxanthin.
研究领域:
微生物学
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生物技术
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食品科学
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DOI
PubMed
高影响因子
Foods
·
2023
·Vol. 12
·期 13
·2464
·
IF 5.2
Guihu Zhang,Peng Xiao,Youqiang Xu,Honghua Li,Hehe Li,Jinyuan Sun,Baoguo Sun
Baijiu, a prevalent alcoholic beverage, boasts over 2000 aroma compounds, with sulfur-containing compounds being the most influential in shaping its flavor. Benzenemethanethiol, a distinctive odorant in baijiu, is known to enhance the holistic flavor profile of baijiu. Despite its importance, there is very little literature on the biotransformation mechanism of benzenemethanethiol. Thus, extensive research efforts have been made to elucidate the formation mechanism of this compound in order to improve baijiu production. In this study, 12 yeast strains capable of generating benzenemethanethiol were isolated from baijiu daqu, and theSaccharomyces cerevisiaestrain J14 was selected for further investigation. The fermentation conditions were optimized, and it was found that the optimal conditions for producing benzenemethanethiol were at 28 °C for 24 h with a 4% (v/v) inoculum of 3.025 g/L L-cysteine. This is the first time that yeast has been shown to produce benzenemethanethiol isolated from the baijiu fermentation system. These findings also suggest that benzenemethanethiol can be metabolized by yeast using L-cysteine and benzaldehyde as precursor substrates.Keywords:Saccharomyces cerevisiae;baijiu;daqu;benzenemethanethiol;formation mechanism
研究领域:
发酵科学
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食品科学
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微生物学
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生物化学
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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.
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高影响因子
Theranostics
·
2020
·
IF 8.579
Yu Zhang,Quanyi Liu,Chong-Bo Ma,Qingqing Wang,Meiting Yang,Yan Du
Alcohol abuse causes health problems and security accidents. A reliable and sensitive detection system for alcohol has been an instinctive demand in law enforcement and forensic. More efforts are demanded in developing new sensing strategy preferably with portable and non-invasive traits for the pushforward of point-of-care (POC) device popularization. Methods : We developed a POC diagnosis system for alcohol assay with the aid of alcohol oxidase (AOX) pre-joining in the system as well as Pd@Pt core-shell nanoparticles (abbreviated to Pd@Pt) that were decorated on ploy(vinyl alcohol) aerogel with amphiphilicity. Biological samples like saliva and whole blood can be absorbed by the aerogel in a quick process, in which the analyte would go through a transformation from alcohol, H 2 O 2 , to a final production of O 2 , causing an analyte dose-dependent signal change in the commercial portable pressure meter. The cascade reactions are readily catalyzed by AOX and Pd@Pt, of which the latter one possesses excellent peroxidase-like activity. Results : Our design has smartness embodied in the aerogel circumvents the interference from methanol which is more ready to be catalyzed by AOX. Under the optimal conditions, the limit of detection for alcohol was 0.50 mM in saliva, and is able to distinguish the driving under the influence (DUI) (1.74 mM in saliva) and driving while impaired (DWI) (6.95 mM in saliva) in the national standard of China. Conclusion : Our proof-of-concept study provides the possibility for the establishment of POC device for alcohol and other target detection, not only owing to the sensing qualification but also thanks to the architecture of such sensor that has great flexibility by replacing the AOX with glucose oxidase (GOX), thenceforth realizing the accurate detection of glucose in 0.5% whole blood sample. With the advantages of easy accessibility and anti-interference ability, our sensor exhibits great potential for quantitative diagnostics in biological system.
研究领域:
生物传感
·
法医学
·
材料科学
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产品关联
DOI
PubMed
高影响因子
ULTRASONICS SONOCHEMISTRY
·
2021
·
IF 7.491
Zhen-Dan Xue,Qing-An Zhang,Hong-Rong Zheng
In order to explore the effects of ultrasound on the formation of acetaldehyde and its mechanism in model wine solutions, ultrasound conditions and free radicals were investigated by response surface methodology and electron paramagnetic resonance spectroscopy (EPR), respectively. The results indicate that ultrasound does induce the production of acetaldehyde with the maximum amount under the conditions of ultrasound power density 0.2 W/cm 2 , 48 min and 32 °C. The hydroxyl radicals and the 1-hydroxyethyl free radicals are the main initiator and precursor for acetaldehyde, respectively. Furthermore, the stronger the 1-hydroxyethyl free radicals captured by EPR, the lower the formation of acetaldehyde. In addition, the content of Fe 2+ and ethanol also exerted a certain influence on the acetaldehyde formation. In conclusion, ultrasound does promote the production of acetaldehyde in the model wine solutions, which is beneficial for well understanding the mechanism of ultrasound in modifying the wine color and accelerating ageing.
研究领域:
食品科学
·
化学
·
酿酒学
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DOI
PubMed
高影响因子
Foods
·
2023
·Vol. 13
·期 1
·106
·
IF 5.2
Jie Gao,Huiying Geng,Ruru Chai,Tianyang Wu,Weidong Huang,Yilin You,Jicheng Zhan
The microbial community structure associated with wine in a wine-growing region is shaped by diverse ecological factors within that region, profoundly impacting the wine flavor. In wine fermentation, fungi contribute more sensory-active biochemical compounds than bacteria. In this study, we employed amplicon sequencing to measure samples from the spontaneous fermentation process of cabernet sauvignon wines from two wine-growing regions in China to study the diversity and structural evolution of fungi during spontaneous fermentation and analyze the correlation between fungi and volatile compounds. The results showed significant differences in fungal community structure and diversity in cabernet sauvignon musts from different geographical origins, and these differences affected the flavor quality of the wines. As alcoholic fermentation progressed,Saccharomycesbecame the dominant fungal genus and reshaped the fungal community structure, and the diversity of the fungal community decreased. However, the fungal communities of each wine-growing region remained distinct throughout the fermentation process. Furthermore, the correlation between the fungal community and volatile compounds indicated that wine is a product of fermentation involving multiple fungal genera, and the flavor is influenced by a variety of fungi. Our study enhances the comprehension of fungal communities in Chinese wine-growing regions, explaining the regulatory role of wine-related fungal microorganisms in wine flavor.
研究领域:
酿酒学
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微生物学
·
食品科学
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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
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肝病学
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DOI
PubMed
高影响因子
危险品化学品经营许可证（带存储）