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
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食品科学
✓ 已验证
产品关联
DOI
高影响因子
Food Bioscience
·
2022
·
IF 5.318
Wenting Li,Yuning Zhao,Chen Liu,Shuai Li,Tianli Yue,Yahong Yuan
In this study, the first fermentation of Fuji apple juice was carried out using Saccharomyces cerevisiae WLS21 and continued a second fermentation using S. cerevisiae HYJ1, HYJ2, PE2, and Y41 in sealed bottles after adjusting the sugar level. The physicochemical indexes, aromas, and sensory characteristics of four sparkling ciders were analyzed. The results revealed that HYJ2 produced the highest amount of ethanol and Y41 had the highest pressure in the bottle at the end of fermentation. Y41 produced the highest citric and succinic acids and HYJ1 produced higher fumaric acid and total volatiles. HYJ1 cider had an obvious herbaceous odor, and Y41 cider had a fruity character. Sixty-seven volatiles were detected from four sparkling ciders (55 fermentative and 12 non-fermentative aromas). Esters (EEFAs and HAAs) were the main volatile aroma family produced during secondary fermentation, and terpenes contributed the most to fruity odor. Based on univariate (ANOVA) and multivariate analysis of variance (PLS-DA) screening of four cider significant variables, 13 volatiles with variable predictive importance (VIP)≥1 were identified. PLSR analysis revealed that 2-methylbutyl acetate, ethyl heptanoate, 2-methyl-1-butanol, nonanal, 2-nonanone, β-damascenone, and linalool were potential volatile markers for OAV>1.
研究领域:
食品科学
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饮料技术
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微生物学
·
农学
✓ 已验证
产品关联
DOI
高影响因子
JOURNAL OF FOOD BIOCHEMISTRY
·
2019
·Vol. 43
·期 11
·e13027
·
IF 1.358
Mengnan Hong,Jing Li,Yuwen Chen
This work aim to study the tolerance and aroma-related enzymes activities of the non- Saccharomyces yeasts in Vidal blanc icewine from the Huanren region of China. The strains were identified by sequencing internal transcribed spacer (ITS) region and the 26S rDNA D1/D2 domain genes and all representative non- Saccharomyces yeasts were belonged to genera Metschnikowia , Hanseniaspora , Torulaspora, Candida , and Debaryomyces . A total of 28 strains were carried out for tolerance experiments and results suggested that most of them could tolerate 500 g/L glucose, 4% ethanol, 20 g/L tartaric acid, and 350 mg/L SO 2 . Finally, a total of 17 strains with better tolerance were carried out for the β-glucosidase, β-xylosidase, and pectinase activities experiments. The results showed that Candida railenensis HC08 and the strains of Hanseniaspora genus have satisfactory multi-enzyme activities, which can be used to design mixed fermentation to produce characteristic icewine. Practical applications Non- Saccharomyces yeasts produces a series of hydrolytic enzymes that are thought to have a significant contribution to the aroma complexity of wines, however, are poorly explored in icewine. In this work, most of the non- Saccharomyces yeasts screened from Chinese icewine can adapt well to the high-sugar and high-acid environment of icewine, and can secrete hydrolase. The application of these strains in mixed fermentation could provide a prospect for the production of characteristic icewine.
研究领域:
酿酒学
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微生物学
·
食品科学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Food Bioscience
·
2023
·
IF 5.2
Yuan Fu,Xinhua Shi,Furui Li,Xiaohui Yan,Bozheng Li,Yuan Luo,Guochuan Jiang,Xuejun Liu,Liyan Wang
Positive effects of fermented foods consumption on humans have stimulated lots of research attention. The aim of this study was to determine the effect of Lactobacillus paracasei M-8R on the physicochemical and antioxidant properties of mead during its fermentation. The mixed fermentation mead with Lactobacillus paracasei M-8R had an alcohol content of 17%, higher total polyphenols (107.14 mg GAE/L) and total flavonoids (74.53 mg RE/L) and the highest antioxidant capacity . The control sample (fermented only by yeast) was successive: 11.2%, 94 mg GAE/L and 68.74 mg RE/L. The most abundant volatile flavor compounds (80 species) were detected in the mead fermented by Saccharomyces Only. Combined with sensory evaluation, the mixed fermentation of Saccharomyces cerevisiae G10 and Lactobacillus paracasei M-8R is considered as the more promising fermentation method for mead production.
研究领域:
食品科学
·
微生物学
·
化学
✓ 已验证
产品关联
DOI
高影响因子
Foods
·
2023
·Vol. 12
·期 15
·2843
·
IF 5.2
Siyu Xue,Naihui Dong,Kexin Xiong,Hui Guo,Yiwei Dai,Huipeng Liang,Yingxi Chen,Xinping Lin,Beiwei Zhu,Sufang Zhang
Ethyl carbamate (EC), a 2A carcinogen produced during the fermentation of foods and beverages, primarily occurs in distilled spirits. Currently, most studies focus on strategies for EC mitigation. In the present research, we aimed to screen strains that can degrade EC directly. Here, we report twoCandida ethanolicastrains (J1 and J116), isolated from fermented grains, which can reduce EC concentrations directly. These two yeasts were grown using EC as the sole carbon source, and they grew well on different carbon sources. Notably, after immobilization with chitosan, the two strains degraded EC in Chinese Baijiu by 42.27% and 27.91% in 24 h (from 253.03 ± 9.89 to 146.07 ± 1.67 and 182.42 ± 5.05 μg/L, respectively), which was better than the performance of the non-immobilized strains. Furthermore, the volatile organic compound content, investigated using gas chromatography-mass spectrometry, did not affect the main flavor substances in Chinese Baijiu. Thus, the yeasts J1 and J116 may be potentially used for the treatment and commercialization of Chinese Baijiu.Keywords:ethyl carbamate (EC);Candida ethanolica;Chinese Baijiu;immobilization
研究领域:
微生物学
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食品科学
✓ 已验证
产品关联
DOI
PubMed
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
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胃肠病学
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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
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2025
·
IF 6.6
Ruosi Fang,Shuhui Wu,Ting Xia,Jingjin Hu,Jiamin He,Gongnian Xiao
Ethyl carbamate (EC), a potential carcinogen, is spontaneously formed from urea and ethanol during Huangjiu fermentation, and urea is derived from arginine (Arg) degradation by Saccharomyces cerevisiae . Previous studies have shown that BTN2 influences Arg uptake and metabolism. In this study, we conducted a comprehensive analysis of the variation of EC, major metabolites, enzyme activities, volatile flavor compounds, amino acids, and general quality within the Arg metabolism pathway during Huangjiu fermentation by wild type, BTN2 Δ, and BTN2 ↑ strains. The results indicated that BTN2 knock out significantly reduced EC, urea, and citrulline by 12.28, 15.6, and 20.18%, respectively. Furthermore, flavors and amino acids among the three groups exhibited minimal variation, resulting in insignificant differences in the sensory evaluation. The primary flavors identified were ethyl lactate and isoamyl alcohol. Cysteine, Arg, and glutamine contributed significantly to the overall flavor profile. These findings suggest that Btn2p is a potential target for the reduction of EC.
研究领域:
食品科学
·
微生物学
·
生物化学
·
生物技术
·
分子生物学
✓ 已验证
产品关联
DOI
高影响因子
FOOD CHEMISTRY
·
2021
·
IF 7.514
Qing Zheng,Zihao Wang,Ayuan Xiong,Yaru Hu,Ying Su,Kun Zhao,Yougui Yu
The oxygen-based oxidation process is leading toward the understanding of the flavour formation mechanism of aged Baijiu. However, the oxygen-based oxidation process in Baijiu aging is difficult to explore because of (1) the composition of Baijiu produced in different batches varies a lot and (2) the spontaneous oxidation needs several years or even decades to occur. Hence, the flavour formation mechanism of Baijiu aging was investigated using electrochemistry and UPLC-Q-Orbitrap-MS/MS, which enabled us to solve the two difficulties above. The oxidation reaction on gold surface could accelerate Baijiu aging by catalyzing the transformation from alcohols to acids. Although natural aging contributed more diverse compound changes to Baijiu, the oxygen-based oxidation process during natural aging was similar to that in the electrochemical oxidation as a whole. This study provides new insights to flavour formation mechanism of aged liquors and provides a new way for liquor-related enterprises to optimise the aging process.
研究领域:
食品科学
·
化学
·
分析化学
·
电化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Autophagy
·
2021
·
IF 16.016
Di Peng,Chen Ruan,Shanshan Fu,Chengwen He,Jingzhen Song,Hui Li,Yiran Tu,Dachao Tang,Lan Yao,Shaofeng Lin,Ying Shi,Weizhi Zhang,Hao Zhou,Le Zhu,Cong Ma,Cheng Chang,Jie Ma,Zhiping Xie,Chenwei Wang,Yu Xue
In Saccharomyces cerevisiae, Atg9 is an important autophagy-related (Atg) protein, and interacts with hundreds of other proteins. How many Atg9-interacting proteins are involved in macroautophagy/autophagy is unclear. Here, we conducted a multi-omic profiling of Atg9-dependent molecular landscapes during nitrogen starvation-induced autophagy, and identified 290 and 256 genes to be markedly regulated by ATG9 in transcriptional and translational levels, respectively. Unexpectedly, we found most of known Atg proteins and autophagy regulators that interact with Atg9 were not significantly changed in the mRNA or protein level during autophagy. Based on a hypothesis that proteins with similar molecular characteristics might have similar functions, we developed a new method named inference of functional interacting partners (iFIP) to integrate the transcriptomic, proteomic and interactomic data, and predicted 42 Atg9-interacting proteins to be potentially involved in autophagy, including 15 known Atg proteins or autophagy regulators. We validated 2 Atg9-interacting partners, Glo3 and Scs7, to be functional in both bulk and selective autophagy. The mRNA and protein expressions but not subcellular localizations of Glo3 and Scs7 were affected with or without ATG9 during autophagy, whereas the colocalizations of the 2 proteins and Atg9 were markedly enhanced at early stages of the autophagic process. Further analyses demonstrated that Glo3 but not Scs7 regulates the retrograde transport of Atg9 during autophagy. A working model was illustrated to highlight the importance of the Atg9 interactome. Taken together, our study not only provided a powerful method for analyzing the multi-omics data, but also revealed 2 new players that regulate autophagy.Abbreviations: ALP: alkaline phosphatase; Arf1: ADP-ribosylation factor 1; Atg: autophagy-related; Co-IP: co-immunoprecipitation; Cvt: cytoplasm-to-vacuole targeting; DEM: differentially expressed mRNA; DEP: differentially expressed protein; DIC: differential interference contrast; E-ratio: enrichment ratio; ER: endoplasmic reticulum; ES: enrichment score; FC: fold change; FPKM: fragments per kilobase of exon per million fragments mapped; GAP: GTPase-activating protein; GFP: green fluorescent protein; GO: gene ontology; GSEA: gene set enrichment analysis; GST: glutathione S-transferase; HA: hemagglutinin; iFIP: inference of functional interacting partners; KO: knockout; LR: logistic regression; OE: over-expression; PAS: phagophore assembly site; PPI: protein-protein interaction; RFP: red fluorescence protein; RNA-seq: RNA sequencing; RT-PCR: real-time polymerase chain reaction; SCC: Spearman’s correlation coefficient; SD-N: synthetic minimal medium lacking nitrogen; THANATOS: The Autophagy, Necrosis, ApopTosis OrchestratorS; Vsn: variance stabilization normalization; WT: wild-type.
研究领域:
分子生物学
·
基因组学
·
系统生物学
✓ 已验证
DOI
PubMed
高影响因子
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
·
2018
·Vol. 98
·期 12
·4733-4741
·
IF 2.379
Chunfeng Liu,Qi Li,Chengtuo Niu,Feiyun Zheng,Yun Zhao
BACKGROUND Acetaldehyde is an important flavor component in beer which is possibly carcinogenic to humans. Owing to the limitations of present detection methods, only free-state acetaldehyde in beers has been focused on, while acetal in beers has hardly been reported so far. RESULTS A sensitive headspace gas chromatography method was developed for the determination of diethylacetal and acetaldehyde in beer. The column DB-23 was chosen with a total run time of 22.5 min. The optimal addition amount of NaCl, equilibrium temperature and equilibrium time were 2.0 g, 70 °C and 30 min respectively. For both diethylacetal and acetaldehyde analyses, the limit of detection was 0.005 mg L −1 with relative standard deviation < 5.5%. The recoveries of acetaldehyde and diethylacetal were 95–110 and 95–115% respectively. The diethylacetal and acetaldehyde average contents in 24 beer products were 11.83 and 4.36 mg L −1 respectively. The Pearson correlation coefficient between diethylacetal and acetaldehyde was the highest (0.963). Both diethylacetal and acetaldehyde contents increased to a peak value after fermentation for 3 days and then decreased to a lower value. During both normal and forced aging storage, the diethylacetal content decreased and the acetaldehyde content increased gradually over time. When beers were forced aged for 4 days, the increased ratio of acetaldehyde could be above 40.00%. CONCLUSION The newly established method can be used to assess acetaldehyde level and flavor quality in beer more scientifically. © 2018 Society of Chemical Industry
研究领域:
食品科学
·
分析化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
·
2021
·
IF 4.556
Limin Wang,Kai Hong,Johnpaul I. Agbaka,Guangsen Zhu,Chenyan Lv,Changwei Ma
In this study, the evaluation of bitterness qualities and characteristic metabolite profiles in Krausen during beer fermentation were investigated using a UHPLC-Q/TOF-MS-based metabolomics approach and sensory evaluation analysis. Through sensory evaluation, Krausen was perceived as an extremely lingering bitterness character and exhibited impact on the bitter taste of beer and residue samples. Non-targeted metabolomics was employed to identify the potential bitter markers in Krausen through a differentiating approach across the metabolic profiles of Krausen, B1 (beer with Krausen removed), B2 (beer with Krausen retained), R1 (residue with Krausen removed), and R2 (residue with Krausen retained). Multivariate statistical analysis demonstrated that 41 of the screened key markers clustered towards the Krausen region were more or less hop bitter acid and its derivative. Subsequently, hop bitter acid and polyphenols were afterwards confirmed by quantification analysis. Both untargeted metabolomics and quantification results confirmed that isohumulones and humulinones contributed most towards the bitter profile of Krausen, while polyphenols may be not key compounds contributing to the bitter taste formation in Krausen. This study identified key bitter components of Krausen and may provided guidance for further research on taste quality of beer during fermentation.
研究领域:
食品科学
·
代谢组学
✓ 已验证
产品关联
DOI
高影响因子
ENVIRONMENTAL POLLUTION
·
2018
·
IF 4.358
Jian Zhang,Wei Li,Ying Li,Lixiang Zhou,Yeqing Lan
Schwertmannite (SCH) has strong adsorption ability to As(III). However, there are few reports on the stability of SCH load with As(III) (SCH-As(III)). In this study, the effects of tartaric acid (TA), pH and coexisting ions including K + , Ca 2+ , Al 3+ and CO 3 2− on the photoreductive dissolution of SCH- As(III) and the release of the adsorbed As (III) were investigated. The results showed that under UV irradiation TA could greatly enhance the release of total Fe and total As from SCH-As(III). Nevertheless, the total Fe and total As in the solution decreased when TA was consumed up. Compared to SCH, the reductive dissolution of SCH-As(III) was obviously suppressed. In the dark, TA could slowly enhance the dissolution of SCH-As(III), but its effect on the release of adsorbed As(III) was weak. Low pH was conducive to the release of iron and arsenic. Ca 2+ , K + , and CO 3 2− promoted the decrease of the dissolved total Fe in the later reaction. However, Al 3+ inhibited the decrease of the dissolved total Fe and total As. The analyses of FTIR and XRD demonstrated that the mineralogical phase of SCH-As(III) after reaction changed. With light, the dissolved total Fe and total As existed mainly as Fe(II) and As(V), respectively. This is because Fe(II) was generated via ligand to metal charge transfer and As(III) was oxidized to As(V) by ·OH produced during the reaction. Thus, this study provides us with a comprehensive understanding of the stability of SCH-As(III) and the release of adsorbed As(III) in natural environments.
研究领域:
环境科学
·
矿物学
✓ 已验证
DOI
PubMed
高影响因子
危险品化学品经营许可证（带存储）