Comparing the metabolite components of Sichuan Sun vinegar and other kinds of vinegar based on non-targeted metabolomic

LWT, Journal Year: 2022, Volume and Issue: 164, P. 113640 - 113640

Published: June 7, 2022

Cereal vinegar is a type of traditional Chinese vinegar, the most famous which include Zhenjiang aromatic, Shanxi aged, Sichuan bran, and Zhejiang rose vinegar. Sun bran with unique flavour. At present, few studies have been conducted on its flavour substances. This study aimed to identify characteristic components The volatile non-volatile corresponding vinegars were investigated using liquid chromatography-mass spectrometry (LC-MS/MS) gas (GC-MS), metabolites analysed multivariate statistical analysis methods. In total, 89 488 types revealed, respectively. Multivariate data showed that there 8 18 substances in Taiyuanjing 6 Sipo 2-Methyl-5-isopropylpyrazine, Pro-Glu, D-mannitol identified as Concurrently, various physiologically active identified. results provide information for purification strengthening beneficial

Language: Английский

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An overview of prebiotics and their applications in the food industry

European Food Research and Technology, Journal Year: 2023, Volume and Issue: 249(11), P. 2957 - 2976

Published: Aug. 5, 2023

Language: Английский

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Recent advances in synthetic biology toolkits and metabolic engineering of Ralstonia eutropha H16 for production of value-added chemicals

Biotechnology Advances, Journal Year: 2025, Volume and Issue: unknown, P. 108516 - 108516

Published: Jan. 1, 2025

Language: Английский

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Unveiling the nutritional composition and bioactivity of Ethiopian native fermented foods: Kocho and Injera

Food Chemistry, Journal Year: 2025, Volume and Issue: 474, P. 143158 - 143158

Published: Feb. 1, 2025

Language: Английский

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The cutting type of vegetables influences the spontaneous fermentation rate

Peer Community Journal, Journal Year: 2025, Volume and Issue: 5

Published: May 14, 2025

Fermented vegetables are mainly produced by the spontaneous fermentation of raw that roughly or thinly cut, salted and incubated in an oxygen-free environment. Despite variety cutting types their potential role rate solute diffusion from vegetable tissue, hence rate, effect this factor has been little studied. Our aim was to investigate how small variations salt concentrations impact microbial biochemical changes occur during vegetables. A 2 × 3 experimental design set up with type (carrot/cabbage), (thin/rough), concentration (0.8%/1%) as different factors. The were pressed down 500 mL-jars then filled brine, two independent jars used at four stages characterise dynamics combining culturomics, 16S rRNA V5-V7 gyrB metataxonomics, targeted metabolomics. Culturomic metataxonomic results revealed similar successions main bacterial groups both vegetables, Enterobacteriaceae (8 vs 7 log colony-forming units(CFU)/g) quickly replacing initial microbiota, further replaced within a few days lactic acid bacteria (9 8 logCFU/g), represented Leuconostoc sp. pH fell 3.8 40 h carrot about weeks cabbage. Mannitol, acetic metabolites Viable no longer detected after fermentation, except some roughly-cut cabbage samples. No pathogenic found. Taxonomic profiles varied depending on marker used, e.g. only vice-versa for Clostridium . enabled markedly better resolution species level (for 97% ASV 20% marker). Significant effects type, and, limited extent, NaCl concentration, observed. Thinly-cut generally displayed more rapid compared together higher titratable acidity, 0.8% 0.3%, respectively, grated sliced 64 incubation. In line this, acids rapidly levels viable enterobacteria thinly-cut particularly cabbage, where surface area generated ~20-fold greater shredded than leaf Some samples atypical fermentations, particular taxa metabolite producing high ethanol. These general trends modulated quantitative qualitative differences between replicate jars. This study therefore confirms highly diverse microbiota spontaneously fermented tight competition regarding colonisation. For first time it documents rate.

Language: Английский

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Constructing a stable mannitol biosynthetic pathway in cyanobacteria via the introduction of heterologous mannitol dehydrogenase

Algal Research, Journal Year: 2025, Volume and Issue: unknown, P. 103998 - 103998

Published: March 1, 2025

Language: Английский

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Food sweeteners: Angels or clowns for human health?

Current Research in Food Science, Journal Year: 2025, Volume and Issue: unknown, P. 101032 - 101032

Published: March 1, 2025

With the global prevalence of obesity and diabetes continuing to rise, metabolic diseases caused by excessive sugar intake have become a significant public health issue. In this context, various sweeteners as substitutes been widely used in food industry. Sweeteners are highly favored for their good safety profile, cost-effectiveness, low-calorie properties, potential blood regulation effects, applications extended fields such pharmaceuticals daily chemicals. However, recent studies indicate that impact mechanisms on human more complex than previously understood, long-term use has sparked widespread concern both academia public. This review systematically examines relevant literature from past three decades, employing evidence-based medicine methods screening meta-analysis, aiming comprehensively assess effects indicators (including glucose homeostasis body fat composition) cancer risk. The discussion will unfold following four sections: (1) Definition classification sweeteners; (2) Application areas (3) Beneficial sweetener health; (4) Adverse issues different population groups. Current evidence suggests rational specific types within recommended dosage ranges can effectively improve control, promote weight management, play positive role maintaining oral health. or certain may disrupt gut microbiota balance, affect lipid metabolism homeostasis, increase cardiovascular disease risk, potentially be associated with occurrence malignant tumors. Notably, exposure during pregnancy fetus through epigenetic modifications, necessitating special caution selection pregnant women. aims provide clinicians, nutritionists, science professionals latest medical evidence, guiding consumers make informed choices weighing benefits against risks. It also offers scientific basis formula optimization product development industry, thereby promoting

Language: Английский

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Non-targeted metabolomics reveals the effects of fermented methods on the flavor, quality, and metabolites of whipping cream

Food Chemistry X, Journal Year: 2025, Volume and Issue: unknown, P. 102376 - 102376

Published: March 1, 2025

Flavored fermented whipping cream has received particular attention. However, the effects of different fermentation methods on quality and flavor remain elusive. This study characterized flavor, quality, metabolites produced by based non-targeted metabolomics. The results showed that color, were significantly improved. Notably, GMF group had highest variety content flavoring substances. A total 729 shared identified, mainly including glycerophospholipids (151, 20.71 %), fatty acyls (114, 15.64 organoacyls (89, 12.21 %). Whipping mixed bacteria contained lower lipids higher amino acids, while contents bitter peptides some organic acids their derivatives lower. this provide a valuable reference for enhancing using methods.

Language: Английский

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Biosynthesis and metabolic engineering of natural sweeteners

AMB Express, Journal Year: 2025, Volume and Issue: 15(1)

Published: March 18, 2025

Natural sweeteners have attracted widespread attention because they are eco-friendly, healthy, low in calories, and tasty. The demand for natural is increasing together with the popularity of green, low-carbon, sustainable development. With development synthetic biology, microbial cell factories emerged as an effective method to produce large amounts sweeteners. This technology has significantly progressed recent years. review summarizes pathways enzymes related biosynthesis sweeteners, such mogrosides, steviol glycosides, glycyrrhizin, glycyrrhetinic acid, phlorizin, trilobatin, erythritol, sorbitol, mannitol, thaumatin, monellin, brazzein. Moreover, it focuses on research about production these using biology methods, aiming provide a reference future

Language: Английский

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Inducible Mtld expression facilitated the introduction of the mannitol synthesis pathway in Synechococcus elongatus PCC 7942

Frontiers in Bioengineering and Biotechnology, Journal Year: 2025, Volume and Issue: 13

Published: March 21, 2025

Mannitol is a valuable sugar alcohol, extensively used across various industries. Cyanobacteria show potential as future platforms for mannitol production, utilizing CO 2 and solar energy directly. The proof-of-concept has been demonstrated by introducing two-step pathway in cyanobacteria, converting fructose-6-phosphate to mannitol-1-phosphate sequentially mannitol. However, recombinant strains generally faced issues of genetic instability or low titers, consequently affecting the long-term production. In this work, construction strategy engineering production Synechococcus elongatus PCC 7942, based on commonly adopted comprising dehydrogenase (Mtld) mannitol-1-phosphatase (M1Pase), was optimized. results that sequential introduction m1p mtld required obtain mannitol-producing strains. We further manipulated abundances Mtld with theophylline dose-responsive riboswitch approach, combining it overexpression , we successfully obtained strain producing 1.5 g/L under optimal conditions, highest cyanobacterial yield date. addition, controlled expression remarkably augment stability mutant culturing circumstances, which continued secrete after more than months cultivation without addition theophylline, biosynthesis operon did not undergo any spontaneous mutation. findings work provided novel insights into area cyanobacteria metabolism engineering, would inspire researchers construct different gene regulatory strategies efficient photosynthetic biosynthesis.

Language: Английский

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