Fermentation-Basel
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2024
·Vol. 10
·期 11
·589
·
IF 3.3
Jiaojiao He,Haoyang Zhou,Jine Liang,Kadireya Tuerxun,Zhuoling Ding,Shishui Zhou
In typical whiskey, the content of higher alcohols is about 1500–2000 mg/L, leading to a high intoxicating degree (ID). To produce low-ID whiskey,Saccharomyces cerevisiaeXF0-h, XF0-H and XF0-LH were successfully constructed by CRISPR-Cas9 gene editing technology to knockoutHOM2(encoding aspartate β-semialdehyde dehydrogenase) in the original strain XF0 and theLEU1knockout strain XF0-L. The contents of higher alcohols in whiskey fermented by XF0-h, XF0-H, and XF0-LH were 704 ± 8 mg/L, 685 ± 6 mg/L, and 685 ± 19 mg/L, respectively, showing reductions of 23.93%, 25.98%, and 15.81% compared to XF0, XF0, and XF0-L. The fermentation conditions of XF0-LH were optimized through single-factor experiments and the Box–Behnken design. The optimal conditions were a wort concentration of 9.8 °P, hydrolyzed broken rice syrup addition of 78 g/L, and an inoculum size of 2.7 × 106cells/mL. The low-ID whiskey was brewed with a higher alcohol content of 556 mg/L by 50 L fermenter at the optimal conditions.
研究领域:
生物技术
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发酵工程
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食品科学
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DOI
高影响因子
Food Chemistry-X
·
2024
·
IF 6.5
Xuyan Zong,Xianjiang Zhou,Xinyue Cao,Shun Gao,Dongyang Zhang,Haoran Zhang,Ran Qiu,Yi Wang,Jianhang Wu,Li Li
Craft beer brewers need to learn process control strategies from traditional industrial production to ensure the consistent quality of the finished product. In this study, FT-IR combined with deep learning was used for the first time to model and analyze the Plato degree and total flavonoid content of Qingke beer during the mashing and boiling stages and to compare the effectiveness with traditional chemometrics methods. Two deep learning neural networks were designed, the effect of variable input methods on the effectiveness of the models was discussed. The experimental results showed that the CARS-LSTM model had the best predictive performance, not only as the best quantitative model for Plato in the mashing (R 2 p = 0.9368) and boiling (R 2 p = 0.9398) phases but also as the best model for TFC in the boiling phase (R 2 p = 0.9154). This study demonstrates the great potential of deep learning and provides a new approach to quality control analysis in beer brewing.
研究领域:
食品科学
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化学计量学
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人工智能
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产品关联
DOI
PubMed
高影响因子
AMERICAN JOURNAL OF PATHOLOGY
·
2025
·
IF 3.6
Lin Xu,Yuanyuan Zhao,Yang Yang,Enbo Qi,Boao Liu,Peili Zhuang,Shiyi Song,Tingmin Chang,Zhiguo Chen,Xiaohong Kang,Xiwen Xiong
Alcohol-related liver disease (ALD), a consequence of excessive alcohol use, manifests across a broad spectrum of liver damage, ranging from steatosis to cirrhosis. DEPDC5 is a component of the GATOR1 complex, which functions as a repressor of the amino acid-sensing branch of the mTORC1 pathway. In this study, hepatocyte specific Depdc5 knockout mice (Depdc5 △Hep ) were generated and it was found that aberrant activation of mTORC1 caused by Depdc5 deletion led to exacerbated ER stress and hepatocyte ferroptosis in the livers of ethanol-fed mice. Torin-1, an ATP-competitive mTOR inhibitor, suppressed the mTORC1 activity and reversed the effects of Depdc5 deletion on ER stress and ferroptosis in ethanol-fed mouse livers. Furthermore, pharmacological relief of ER stress using TUDCA or inhibition of ferroptosis with liproxstatin-1 both alleviated the liver abnormalities induced by Depdc5 ablation in ethanol-fed mice. Additionally, the research uncovered that ER stress functions as an upstream signal of ferroptosis in the progression of ALD. These findings provide novel in vivo evidence that sustained mTORC1 activation leads to alcoholic liver injury by inducing ER stress and ferroptosis, suggesting that targeting these pathways may represent a potential therapeutic strategy for ALD.
研究领域:
医学
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分子生物学
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产品关联
DOI
PubMed
高影响因子
ENVIRONMENTAL TECHNOLOGY
·
2019
·
IF 1.918
Ying Li,Cheng Chen,Yao Wu,Yijie Han,Yeqing Lan
The synergism of CuS and tartaric acid (TA) in the reduction of Cr(VI) with an irradiation of simulated solar light was investigated through observing the effects of solution pH, temperature, CuS loading and TA concentration on the removal efficiency of Cr(VI). Approximately 32% and 54% of the initial Cr(VI) (100 µmol/L) were reduced within 180 min by TA and CuS with light, respectively. Under the same condition, however, almost a complete removal of the initial Cr(VI) was achieved within 130 min in the coexistence of CuS and TA. In the case, it is considered that Cr(VI) was rapidly reduced in two main pathways. One is that H2S produced from the dissolution of CuS in weak acidic solution directly reduced Cr(VI) to Cr(III). The other is that Cu(II) released from CuS reacted with TA to form complexes with photochemical activity, producing Cu(I) through ligand-to-metal electron transfer, and then the reduction of Cr(VI) was coupled with a conversion of Cu(I) to Cu(II). Thus, a cycle catalytic system was established for the reduction of Cr(VI). Moreover, it is observed that the reaction could be divided into two stages: the initial chemical reduction of Cr(VI) by H2S and the later photochemical reduction of Cr(VI) by Cu(II)–TA complexes.
研究领域:
环境科学
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化学
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产品关联
DOI
PubMed
高影响因子
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
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2019
·Vol. 99
·期 8
·4123-4128
·
IF 2.422
Fengchuan Yu,Yajun Bai,Tai-ping Fan,Xiaohui Zheng,Yujie Cai
BACKGROUND Cheese ripening involves a complex series of metabolic reactions and numerous concomitant secondary transformations. Alcohol dehydrogenase (ADH) converts aldehydes into their corresponding alcohols, which enrich cheese aroma. RESULTS In this study, we identified five ADH genes in Proteus mirabilis JN458, and these genes were overexpressed and characterized in Escherichia coli BL21 (DE3). The optimum pH was 7.0 for the purified recombinant ADH-1, ADH-2, and ADH-3 and 8.0 for ADH-4 and ADH-5. The optimum temperature was 40 °C for ADH-1, ADH-3, and ADH-5 and 45 °C for ADH-2 and ADH-4. The K m value of ADH-1, ADH-2, and ADH-3 was 34.45, 16.90, and 10.01 µmol L −1 for phenylacetaldehyde, respectively. The K m value of ADH-4 and ADH-5 was 14.81 and 24.62 µmol L −1 for 2-methylbutanal, respectively. CONCLUSION Proteus species play important roles during cheese ripening. The results of our study are important for further research on cheese flavor and for quality control during cheese production. © 2019 Society of Chemical Industry
研究领域:
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
MOLECULES
·
2019
·Vol. 24
·期 11
·2150
·
IF 3.06
Yingying Han,Jinhua Du,Jie Li,Miaomiao Li
Hawthorn wine is rich in anthocyanins, polyphenols, flavonoids and other macromolecular substances, which results in difficulty to rapidly determine organic acids in the wine. An enzymatic method is accurate but expensive and not able to quantify all of the organic acids simultaneously. Therefore, in this study, two HPLC methods were applied to quantify the organic acids in the wine with the enzymatic method as a reference. Seven organic acids were found with the enzymatic method including citric, succinic,l-malic, acetic, lactic, pyruvic, and fumaric acids, in which citric and succinic acid accounted for more than 80% of the total acids. By an 87H column equipped with DAD (diode array) detector at 215 nm (HPLC method 1), only citric and lactic acids were quantified accurately and the elution period was shortened from 100 min to 20 min by removing the impurity in the sample with a LC-18 SPE(solid-phase extraction) tube. While citric, succinic,l-malic, acetic, pyruvic, and fumaric acids were quantified reliably by a dC18 column equipped with DAD detector at 210 nm (HPLC method 2), with the sample requires only dilution and filtration before injection. It was suggested that HPLC method 2 was an effective method to quantify the organic acids in hawthorn wine. The method provides a choice for accurate quantification of organic acids in hawthorn wine or other drinks, and would be helpful for controlling the quality of hawthorn wine.Keywords:hawthorn wine;organic acids;high-performance liquid chromatography methods;enzymatic method
研究领域:
食品化学
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分析化学
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DOI
PubMed
高影响因子
FOOD CONTROL
·
2022
·
IF 6.652
Chao Yang,Bangzhu Peng
Patulin is a mycotoxin that contaminates apple-based products and poses a serious threat to human health. Saccharomyces cerevisiae can efficiently degrade PAT during fermentation. However, the degradation mechanism of PAT remained unclear. This study investigated the degradation of PAT by S. cerevisiae and the formation of degradation products. The results showed that 20 μg/mL of PAT was completely degraded by S. cerevisiae at 5 d of fermentation, and cycloheximide inhibited the degradation process. Both extracellular and intracellular enzymes can degrade PAT, but the latter had a higher degradation capacity. PAT exhibited the highest induction capacity of intracellular enzymes at 2 d, which was a 6.52% higher degradation rate than the uninduced. Additionally, PAT was firstly degraded to Z-ascladiol and then further to E-ascladiol by intracellular enzymes. The findings provide new insights into the biodegradation mechanism of PAT and a theoretical basis for removing methods of PAT contamination in apple-based products.
研究领域:
食品科学
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微生物学
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DOI
高影响因子
Exposure and Health
·
2021
·Vol. 14
·期 2
·253-262
·
IF 11.422
Ren Guofeng,Ma Liangji,Ding Ping,Jin Jing,Yang Xiandan,Ju Zhao,Huang Ruixue
Heavy metals in industrial areas threaten local resident health through multiple routes, in particular the contaminated food. Traditional glutinous rice wine (GRW) is a popular drink in China. However, the toxic metal pollution status of GRW remains unclear. In this study, we aimed to compare intake level and the effects of GRW on health risk among residents between industrial area and commercial area in the central of China. The results indicated the mean concentrations of lead (Pb), cadmium (Cd) and arsenic (As) of all GRW samples in industrial area were 0.78, 0.13 and 0.09 mg/L which had exceeded both of Chinese glutinous rice wine detection standard (DB46/T 120-2008) and National standard of Food safety (GB2762-2017), whereas the lead (Pb), cadmium (Cd) and arsenic (As)concentrations were normal in the commercial area. Health risk assessment showed industrial area had a higher risk of non-cancer health diseases via intake of lead (Pb), Cd and As in the order: Cd > lead (Pb) > As. The total hazard index (HI) in industrial area was 4.580 whereas in commercial area the HI was 0.491, respectively. Further, in the industrial area, the cancer risk (CR) of lead (Pb) was 9.523 × 10 –6 and Cd was 6.53 × 10 –2 , whereas in commercial area, the CR of lead (Pb) was 1.286 × 10 –6 and Cd was 2.60 × 10 –3 . The principal components analysis (PCA) and cluster analysis further identified high concentration of lead (Pb), Cd and As in the industrial area is due to industrial-related activities. Our findings emphasize the importance of following consumer advice with respect to GRW and urgent action should be taken to reduce the detrimental health effects to the industrial residents.
研究领域:
环境科学
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公共卫生
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产品关联
DOI
高影响因子
Frontiers in Microbiology
·
2023
·
IF 5.2
Jing Li,Mengnan Hong
Mixed culture fermentation with non- Saccharomyces yeasts and Saccharomyces cerevisiae as multi-starters has more advantages than spontaneous fermentation, and wine products with distinctive and pleasant aromas can fulfill the diverse demands of consumers. This study was carried out to illuminate the effect of sequential inoculation of indigenous Candida railenensis and S. cerevisiae on alcoholic fermentation behavior and chemical and aromatic characteristics of Vidal blanc icewine. During the mixed culture fermentation, C. railenensis was present in the initial and middle stages but was absent after 14 days. The results of basic chemical parameters showed that the glycerol content in the mixed culture-fermented icewine was higher than that of the pure fermented icewine, but the acetic acid content was the opposite. In terms of volatile aroma compounds, C. railenensis in the mixed culture fermentation reduced some metabolites such as lower alcohols, 1-hexanol, 3-methylthiopropanol, and their unpleasant notes and increased the production of some desired volatile aroma compounds such as benzaldehyde, β-damascenone, 2-furanmethanol, and 5-methyl furfural associated with rose, honey, nut, and caramel characteristics. Furthermore, C. railenensis also changed the sensory performance of icewine by participating in the fermentation of S. cerevisiae . These findings suggest that C. railenensis with positive enological properties has the ability to be used in icewine production, which has never been reported before.
研究领域:
食品科学
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微生物学
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产品关联
DOI
PubMed
高影响因子
Fermentation-Basel
·
2023
·Vol. 9
·期 5
·451
·
IF 3.7
Xuexin Wu,Qiuping Zhong,Yunzhu Zhang
This study evaluated the effects of caffeic acid and chlorogenic acid on the chemical constituents of lychee wine fermented withSaccharomyces cerevisiaeDV10 when added at 200 mg/L and 300 mg/L before fermentation. Results showed that the caffeic acid and chlorogenic acid addition had no effect on the ability of alcoholic fermentation ofS. cerevisiae.The addition of both acids decreased the utilization of amino nitrogen sources and produced less α-ketoglutaric, succinic, and acetic acid. The addition of 200 mg/L of caffeic acid induced a higher product of typical aroma components of the lychee wine, including trans-rose-oxide, precursors of 1-octane-3-ol, octanoic acid, and isoamyl acetate, and produced more esters, such as ethyl caprylate, ethyl caprate, ethyl hexanoate, isoamyl acetate, citronellyl acetate, ethyl-9-decenoate, geranyl acetate, and phenethyl acetate, compared with the chlorogenic acid addition. These findings indicate that caffeic acid addition could enhance the flavorful character and improve the quality of lychee wine.Keywords:lychee wine;phenolic acid;fermentation;flavor
研究领域:
食品科学
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微生物学
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化学工程
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DOI
高影响因子
Foods
·
2024
·Vol. 13
·期 6
·963
·
IF 4.7
Haoran Song,Chen Song,Chunhong Yan,Jingfeng Yang,Shuang Song
To prevent alcoholic liver disease, the addition of bioactive substances to the alcoholic drink Baijiu has been considered a feasible option. In the present study, the hepatoprotective effects of a sea cucumber sulfated polysaccharide (SCSP) isolated fromStichopus japonicuwere investigated. Moreover, in order to enhance its solubility in an alcohol solution, it was depolymerized using a photocatalytic reaction, and the photocatalytic degradation products (dSCSPs) with an average molecular weight of less than 2 kDa were studied and compared with SCSP. They were characterized by a series of chemical and spectroscopy methods and the oligosaccharide fragments in the dSCSP were further identified by HPLC-MSn analysis. Then, the in vivo experiment showed that the addition of SCSP or dSCSP to Baijiu could alleviate alcoholic liver injury in mice. Further analysis also revealed their protective effect in reducing oxidative stress damage and their regulation of the metabolism of phosphatidylcholine (PC) and phosphatidylethanolamine (PE) in the liver. Of note, dSCSP was more effective at reducing the level of malondialdehyde in the liver. These findings indicate that the addition of sea cucumber polysaccharide or its low-molecular-weight derivative in Baijiu has the potential to alleviate alcoholic liver injury.
研究领域:
药理学
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肝病学
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生物化学
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食品科学
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产品关联
DOI
PubMed
高影响因子
ACS Biomaterials Science & Engineering
·
2023
·
IF 5.8
Qikun Cheng,Mingzhi Xie,Guowei Li,Wei Xue,Lexiang Zeng,Dong Ma
Alcohol abuse is harmful to human health, and many strategies have been developed to retard this harm through protecting liver or activating relative enzymes. In this study, a new strategy of decreasing the alcohol absorption directly depending on the dealcoholization by the bacteria in the upper gastrointestinal (GI) tract was reported. To realize this, a bacteria-loaded gastro-retention oral delivery system with pore structure was constructed through emulsification/internal gelation, which could relieve acute alcohol intoxication in mice successfully. It was found that this bacteria-loaded system kept the above 30% suspension ratio in the simulated gastric fluid for 4 min, displayed good protection effect for the bacteria, and decreased the alcohol concentration from 50 to 30% below within 24 h in vitro. The in vivo imaging results demonstrated that it remained in the upper GI tract until 24 h and reduced 41.9% alcohol absorption. The mice with oral administration of the bacteria-loaded system were found with normal gait, smooth coat, and less liver damage. Although the intestinal flora distribution was influenced slightly during the oral administration, it could restore to normal levels only one day after stopping oral administration quickly, suggesting good biosafety. In conclusion, these results revealed that the bacteria-loaded gastro-retention oral delivery system might intake alcohol molecules rapidly and has huge potential in the treatment of alcohol abuse.
研究领域:
药理学
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生物技术
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胃肠病学
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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）