Aquaculture Reports
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2025
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IF 3.7
Jia Xu,Fajun Jiang,Yichao Li,Ermeng Yu,Shiwei Xie,Junxiang Lai,Fan Wang
Present study investigated the effects and underlying mechanisms of different primary bile acids (BAs) on liver health in pearl gentian grouper ( Epinephelus fuscoguttatus ♂ × Epinephelus lanceolatus ♀) fed a high-lipid (HL) diet. A total of 375 healthy grouper (15.21 ± 0.05 g) was assigned randomly to 15 tanks, ensuring three replicates per group: control (C), HL, HL with glycocholic acid (GCA), HL with taurocholic acid (TCA), and HL with cholic acid (CA), for 8 weeks. The HL and all BAs treatment did not affect the FBW and WG ( P > 0.05). Compared to C, the HL increased the lipid deposition and the il1β and tnfα expression, decreased the SOD and catalase activities ( P < 0.05). Compared to HL, the GCA increased the lipid deposition, il1β and tnfα expression, malondialdehyde level, and pentanoic acid concentration ( P < 0.05). Compared to HL, the TCA decreased the lipid deposition, il1β and tnfα expression, malondialdehyde level, hexanoic acid and pentanoic acid concentration, increased the SOD and catalase activities ( P < 0.05). Compared to HL, the CA increased the lipid deposition and decreased pentanoic acid concentration ( P < 0.05). Furthermore, all BA treatment groups were found to increase the size of the BA pool. The GCA, TCA, and CA treatments did not induce substantial changes in the structure and composition of the gut microbiota. The composition of SCFAs and BAs is influenced by the dietary intake of different BAs, resulting in distinct microbial-metabolite correlation. In summary, TCA protected grouper form liver impairment induced by a HL diet via improving lipid metabolism and inflammatory responses, and increasing antioxidant capacity.
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INDUSTRIAL CROPS AND PRODUCTS
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2024
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IF 5.6
Wei Liang,Qian Lin,Wenqing Zhao,Xinyue Liu,Rong Ma,Teng Zhang,Jie Zeng,Haiyan Gao,Wenhao Li
To investigate the influence of microbes on flavor attributes during solid-state fermentation of wheat bran insoluble dietary fiber (IDF), this study constructed CK (unfermented IDF), NF (native fermented IDF), YF (yeast fermented IDF), LF ( Lactobacillus plantarum fermented IDF) and MF (mixed fermented IDF) systems and studied their flavor profiles change during dynamic processes (12–48 h). The E-nose results indicated that the sensor response values of flavor compounds in the samples were increased as fermentation progressed (especially in the YF and MF groups). Also, the GC-MS findings verified that co-fermentation promoted flavor release and enhanced compound species. Cluster analysis validated E-nose results, while O2PLS-DA selected 8 flavor compounds with prominent VIP scores. Moreover, GC-IMS verified the differences in flavor formation in IDF, confirming a more balanced fermentation hypothesis in MF. Also, the fingerprints were compared and differentiated in the distribution of the 75 flavor compounds featured in different fermentation groups. This flavor formation and conversion pattern may be attributed to synthesizing and releasing flavor compounds during co-fermentation by degrading bran and utilizing its products. The production of this complex flavor is related to its components' interactions. Obtained results are expected to enhance whole grain flavored food development and high-value utilization of IDF.
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LWT-FOOD SCIENCE AND TECHNOLOGY
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2026
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IF 7.1
Qiancheng Wu,Zhonglin Sun,Haoran Chen,Xianyuan Zhou,Zhenting Huo,Yu Liu,Di Sun,Qingbao Ma,Zhongjie Yu,Wei Jiang
Eight key odorants identified in Zhoushan fish sauce via GC-MS, GC-E-nose, OAV, aroma recombination and omission tests. • Masking effects were predominant (17/28 pairs) among key odorant mixtures. • Synergism was observed specifically among structurally analogous compounds. In this study, the aroma profile of Zhoushan fish sauce and the perceptual interactions among its key odorants were characterized using Solid-Phase Microextraction-Gas Chromatography-Mass Spectrometry (SPME-GC-MS), Gas Chromatography-electronic-nose (GC-E-nose) and Feller's additive model. A total of 81 volatiles were identified, among which 15 compounds were determined as important odorants with odor activity value (OAV) greater than 1. Aroma recombination and omission experiments revealed that eight compounds made significant contributions ( p < 0.05) to the characteristic aroma including phenylacetaldehyde (392.31 μg/L), isovaleraldehyde (93.49 μg/L), nonanal (49.49 μg/L), 3-methylthiopropanal (0.93 μg/L), benzaldehyde (273.86 μg/L), 1-hexanol (20.82 μg/L), 2-methylbutanal (109.91 μg/L) and 1-octen-3-ol (126.35 μg/L). To elucidate the interaction mechanisms, 28 binary mixtures of these key odorants were evaluated using Feller's additive model. The results revealed a distinct structure-interaction relationship: Masking effects were predominant (17/28 pairs), particularly between compounds with dissimilar chemical structures, suggesting a competitive mechanism at the olfactory receptor level. Conversely, additive or synergistic effects were observed among structurally analogous compounds, likely due to cooperative receptor activation. The σ-τ plot and molecular docking results further support this conclusion. These findings provide a theoretical basis for understanding how Strecker aldehydes mask fishy off-odors, offering new insights for the precise flavor regulation of fermented seafood products.
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高影响因子
FOOD CHEMISTRY
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2026
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IF 10.4
Lingshuai Meng,Meirun Zhu,Xu Song,Junjie Yi,Guangcan Tao,Siyao Wu,Tingting Zheng,Sen Cao,Su Xu
This study systematically evaluated thermal drying methods effects on characteristic volatile organic compounds of passion fruit peel using E -nose, GC–MS, GC-IMS combined with multivariate statistical analysis. Specifically, GC–MS exhibited higher sensitivity for hydrocarbons and other compounds, whereas GC-IMS was esters, aldehydes, and alcohols. Multiple Factor Analysis confirmed that the combination of these two methods was shown to more comprehensively evaluate the volatile flavor compounds and aroma characteristics of passion fruit peel. Overall, HPD exhibited the best retention of characteristic volatile organic compounds (e.g., Methyl benzoate-M, Nonanal, Decanal), generated new compounds (e.g., (E)-2-octenal, Benzaldehyde, 2-methylbutanal) and enriched the aroma characteristics (e.g., apple, chocolate, fruity). Therefore, HPD was recommended as the optimal pretreatment method for obtaining the best aroma quality of passion fruit peel. Besides, methyl benzoate could serve as a key marker for evaluating the aroma quality of passion fruit peel dried by VMD.
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高影响因子
FOOD RESEARCH INTERNATIONAL
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2024
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IF 7
Xinming Chen,Dandan Yang,Lin Huang,Mengqi Li,Jihai Gao,Can Liu,Xiaoming Bao,Zhizhi Huang,Jinhui Yang,Haozhou Huang,Dingkun Zhang,Runchun Xu
Frankincense is an important seasoning and spice known for its distinctive and intricate flavor profile. Considering the considerable variation in the aromatic quality of frankincense due to geographical origin, species diversity and cultivation conditions, frankincense from major global origins was characterized holistically for the first time. The electronic nose (E-nose) with headspace solid-phase microextraction gas chromatography–mass spectrometry (HS–SPME–GC–MS) and sensory evaluation were implemented to characterize the aroma components of 21 commercial varieties of frankincense from around the world. The results showed that a total of 149 volatile organic compounds (VOCs) of 10 categories were identified in frankincense, among which the numbers of alcohols, terpenes and esters compounds accounted for 22.15 %, 18.79 % and 15.44 % of the total VOCs of frankincense, respectively. The PLS-DA model effectively distinguished frankincense from Oman/Somalia and other origins. Furthermore, the study identified two differential VOCs with VIP > 1 in three Asian countries and five in six African countries. The total VOCs content and sensory characteristic score of “Lemon/Citrus” in Oman frankincense is significantly higher than other regions. The OAV results showed that 61 substances (e.g., Diacety, alpha-Pinene, Camphene, Myrcene) as key aroma compounds and OICS model indicated that p-Cymenol was found to contribute significantly to the citrus aroma in frankincense. This study identified the fundamental components of frankincense flavor and revealed different flavor descriptors of frankincense, which are crucial for reconstructing frankincense flavor and improving flavor quality.
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PubMed
高影响因子
BIORESOURCE TECHNOLOGY
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2016
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IF 4.917
Yu-Cai He,Dan-Ping Zhang,Jun-Hua Di,Yin-Qi Wu,Zhi-Cheng Tao,Feng Liu,Zhi-Jun Zhang,Gang-Gang Chong,Yun Ding,Cui-Luan Ma
In this study, sugarcane bagasse (SB) was pretreated with combination pretreatment (e.g., sequential KOH extraction and ionic liquid soaking, sequential KOH extraction and Fenton soaking, or sequential KOH extraction and glycerol soaking). After the enzymatic hydrolysis of pretreated SBs, it was found that all these three concentrated hydrolyzates could be used for the asymmetric bioreduction of ethyl 4-chloro-3-oxobutanoate (COBE) into ethyl ( S )-4-chloro-3-hydroxybutanoate [( S )-CHBE]. Compared with glucose, arabinose and cellobiose couldn’t promote the initial reaction rate, and xylose could increase the intracellular NADH content. Moreover, it was the first report that hydrolyzates could be used for the effective biosynthesis of ( S )-CHBE (∼500 g/L; 98.0% yield) from 3000 COBE by whole cells of Escherichia coli CCZU-K14 in the presence of β-CD (0.4 mol β-CD/mol COBE), l -glutamine (200 mM) and glycine (500 mM). In conclusion, it is a new alternative to utilize bioresource for the synthesis of key chiral intermediate ( S )-CHBE.
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PubMed
高影响因子
FOOD CHEMISTRY
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2023
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IF 8.8
Jialing Xie,Lilei Wang,Yuliang Deng,Haibo Yuan,Jiayi Zhu,Yongwen Jiang,Yanqin Yang
To characterize the key odorants of floral aroma green tea (FAGT) and reveal its dynamic evolution during processing, the volatile metabolites in FAGT during the whole processing were analyzed by integrated volatolomics techniques, relative odor activity value (rOAV), aroma recombination, and multivariate statistical analysis. The volatile profiles undergone significant changes during processing, especially in the withering and fixation stages. A total of 184 volatile compounds were identified (∼53.26% by GC-MS). Among them, 7 volatiles with rOAV > 1 were identified as characteristic odorants of FAGT, and most of these compounds reached the highest in withering stage. According to the formation pathways, these key odorants could be divided into four categories: fatty acid-derived volatiles, glycoside-derived volatiles, amino acid-derived volatiles, and carotenoid-derived volatiles. Our study provides a comprehensive strategy to elucidate changes in volatile profiles during processing and lays a theoretical foundation for the targeted processing of high-quality green tea.
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PubMed
高影响因子
Aquaculture Reports
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2025
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IF 3.7
Hengyang Song,Xiangxiang Suo,Wanting Huang,Yubin Liu,Xiaojuan Huang,Wenshan Cai,Hao Liu,Beiping Tan,Xiaohui Dong
High-fat diets (HD) are extensively used in aquaculture due to saving feed cost, reducing protein level, and improve better fish growth and health conditions. However, the harmful impacts of HD, especially on health, limit application of HD in aquaculture. Due to the harmful effect of HD on hepatic health can be alternatively used α-lipoic acid and tea polyphenols, which exhibit great beneficial effect. This study investigated the effects of α-lipoic acid, tea polyphenols, and their combination on growth performance, antioxidant capacity, and inflammation-related indices in hybrid groupers ( ♀ Epinephelus fuscoguttatus × ♂ E. lanceolatus ) fed a high-fat diet. A basic diet (CK group) with 50 % protein and 17 % lipid content was prepared. α-lipoic acid (LA) and tea polyphenols (TP) were used as additives, and 1000 mg/kg additive was added to the basic diet respectively, and the addition method was LA (LA group), TP (TP group), LA:TP = 1:1 (LA:TP group), LA:TP = 1:2 (LA:2TP group), LA:TP = 2:1 (2LA:TP group). Six experimental diets were fed to hybrid grouper (8.68 ± 0.22 g) for 8 weeks. These results showed that the addition of LA:TP = 1:2 (LA:2TP group) to the diet significantly increased final body weight (FBW), weight gain rate (WGR), specific growth rate (SGR) ( P < 0.05). Compared with CK, LA, TP, LA:TP and 2LA:TP groups, the serum triglyceride (TG) content in the LA:2TP group was obviously decreased ( P < 0.05), and the ratio of high-density lipoprotein cholesterol (HDL-C) and low-density lipoprotein cholesterol (LDL-C) was enhanced. In addition, the complements C3 and C4 contents in liver of the LA:2TP group were obviously increased, and the total cholesterol (TC) level was significantly decreased ( P < 0.05). Meanwhile, compared with the CK group, the serum contents of malondialdehyde (MDA) in each group were markedly reduced ( P < 0.05). The results of genes related to inflammation and antioxidation showed that compared with CK, LA, TP and LA:TP groups, the antioxidant genes ( sod , cat ) and anti-inflammatory cytokine genes ( tgf-β , il-10 ) in liver and head kidney of LA:2TP group were obviously up-regulated ( P < 0.05), while those in LA, TP and LA:TP groups were obviously greater than those in CK group ( P < 0.05), and the expression level in 2LA:TP group was the lowest ( P < 0.05). Correspondingly, the pro-inflammatory cytokine genes ( il-6 , tnf-α ) in the 2LA:TP group were significantly up-regulated and greater than those in other groups ( P < 0.05), and the expression level in the LA:2TP group was the lowest ( P < 0.05). In conclusion, adding LA:TP = 1:2 can effectively enhance growth performance, improve antioxidant capacity and reduce the harmful effects of HD diet in hybrid grouper.
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FOOD CHEMISTRY
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2025
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IF 9.8
Yuanyuan Wang,Yinghu Ma,Jianling Duan,Bo Wang,Tengzhen Ma,Yumei Jiang,Bo Zhang
This study employed E-nose, GC-MS, and GC-IMS to analyze the volatile organic compounds (VOCs) of red and black raspberry wines fermented by commercial Saccharomyces cerevisiae (X16, RB2, XarOm). Relative odor activity value (ROAV) analysis, orthogonal partial least squares discriminant analysis (OPLS-DA), and random forest (RF) were employed to assess the VOCs and predict key aroma compounds comprehensively. The results revealed that red raspberry wine has a higher ester content (64.18% of total VOC content), while black raspberry wine showcased a significantly higher terpene concentration (13.60%). Moreover, the raspberry wine fermented with X16 yeasts demonstrated the highest contents of esters (64.88%) and alcohols (26.21%). In contrast, the RB2 yeasts displayed a higher level of terpenes (9.56%). The ROAV analysis, OPLS-DA, and RF models predicted 11 key aroma compounds in samples. These findings would provide valuable data for the application of commercial S. cerevisiae in the flavor modulation of raspberry wine.
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PubMed
高影响因子
ACS Food Science & Technology
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2025
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IF 2.8
Lin Yuan,Yiye Luo,Shuo Zhang,Suxuan Li,Zhichao Zhang,Xiaoyu Chen,Yingjie Xu,Lusi Ouyang,Zhiyong Wu
To enhance the aroma complexity and commercial potential of Chinese black truffle (Tuber indicum), enzymatic hydrolyzates (EH) were subjected to Maillard reaction (MR) with xylose/cysteine under varying temperatures (90–130 °C). Volatile organic compounds (VOCs) in MR products (MRPs) were characterized using an E-nose, HS-SPME-GC-MS, and HS-GC-IMS coupled with chemometrics (PCA, OPLS-DA). MR significantly increased VOC diversity (216 compounds identified vs 82 in EH), with sulfur-containing compounds and heterocyclics emerging exclusively in MRPs. Temperature critically influenced VOC profiles: 130 °C (MRPs130) yielded the highest VOC abundance and key odorants, as confirmed by the odor activity value (OAV) analysis. Sankey diagrams visualized a flavor shift from mushroom/earthy notes in EH to enhanced fruity, green, and roasted nuances in MRPs130. This strategy effectively improves the Chinese truffle aroma, offering theoretical and practical insights for value-added processing.
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高影响因子
Infection and Drug Resistance
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2022
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IF 4.177
Xiucai Zhang,Chao Fang,Junfeng Zhang,Wang Hua,Rong He,Mingming Zhou
Background The emergence of carbapenem and colistin co-resistant Escherichia coli poses a huge challenge to infection control. The purpose of this study was to clarify the mechanism of the carbapenems and colistin co-resistance in E. coli strains.Methods Antimicrobial susceptibility test was carried out by agar dilution methods and colistin resistance was confirmed by broth microdilution methods. Whole genome sequencing was carried out, and resistance genes, sequence types and virulence genes of carbapenems and colistin co-resistance E. coli isolates were analyzed.Results The results showed that among the 176 carbapenem-resistant Enterobacteriaceae strains, 5 multidrug resistant E. coli strains exhibiting coresistance to carbapenem and colistin. The main mechanism of 5 E. coli strains in this study was generating carbapenem. Four E. coli strains were mcr-positive, while one mcr-negative strain had a new MgrB mutation. The blaNDM-5, blaCTX-M-65, blaOXA-10, blaTEM-1 and mcr-1.1 genes were simultaneously detected in E. coli 20IR1127 strain belonging to ST156 lineage. Other antimicrobial resistance genes encoding aminoglycosides-, sulfonamide-, chloramphenicol-, tetracyclines- and macrolides resistance were also detected.Conclusion The main mechanisms of carbapenem and colistin resistance were encoded by blaNDM and mcr1.1, meanwhile mgrB mutations also contribute to colistin resistance. To our knowledge, this study is the first to report of E. coli ST156 strain in which the blaNDM-5, blaCTX-M-65, blaOXA-10, blaTEM-1 and mcr1.1 genes coexist. In addition, there is also an E. coli ST457 strain, which carries blaTEM-1, blaNDM-9, blaCTX-M-199 and is positive for mcr1.1 gene.
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高影响因子
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