摘要：
Extracts of the Pueraria mirifica (Kudzu) plant have several significant human health-promoting benefits. This study utilized orthogonal tests to evaluate the effects of differential ultrasonic power, microwave, and time on the rate of flavonoid extraction from Kudzu samples. Ultrafine processing resulted in finer powder microstructures (SEM) with high solubility. The smallest D50 measurements of ultrafine Kudzu flower and root particles were 11.7±0.004b and 14.3±0.013c μm, respectively. Increasing ultrasonic power from 200 to 600W yielded increased flavonoids. Increased microwave power from 200 to 800W also yielded increased flavonoid extract. We found that the best combination factor was A3B2C3 (A-ultrasonic power, B- time, and C- microwave power), showing that flavonoid extraction rate was primarily influenced by microwave power, followed by ultrasonic time and ultrasonic power. Conclusively, ultrafine pulverization increased the flavonoid extraction rate from Kudzu powder particles. Also, scanning electron microscopy results showed that the finer particles had increased solubility.
作者：
Zhu, He;Xing, Yanxia;Akan, Otobong D.;Yang, Tao
期刊：
Fermentation,2023年9(2):184- ISSN：2311-5637
通讯作者：
Tao Yang
作者机构：
[Yang, Tao; Zhu, He; Akan, Otobong D.] Cent South Univ Forestry & Technol, Coll Food Sci & Engn, 498 South Shaoshan Rd, Changsha 410004, Peoples R China.;[Xing, Yanxia; Zhu, He] Shandong Agr & Engn Univ, Coll Food Sci & Engn, Jinan 250100, Peoples R China.;[Akan, Otobong D.] Akwa Ibom State Univ, Fac Biol Sci, Microbiol Dept, Uyo PMB 1167, Mkpat Enin, Akwa Ibom, Nigeria.
通讯机构：
[Tao Yang] C;College of Food Science and Engineering, Central South University of Forestry and Technology, 498 South Shaoshan Road, Changsha 410004, China<&wdkj&>Author to whom correspondence should be addressed.
摘要：
Inflammation and immunity play a major role in the development of hypertension, and a potential correlation between host mucosal immunity and inflammatory response regulation. We explored the changes of intestinal mucosal microbiota in hypertensive rats induced by high-salt diet and the potential link between the intestinal mucosal microbiota and inflammation in rats. Therefore, we used PacBio (Pacific Bioscience) SMRT sequencing technology to determine the structure of intestinal mucosal microbiota, used enzyme-linked immunosorbent assay (ELISA) to determined the proinflammatory cytokines and hormones associated with hypertension in serum, and used histopathology methods to observe the kidney and vascular structure. We performed a potential association analysis between intestinal mucosal characteristic bacteria and significantly different blood cytokines in hypertensive rats induced by high-salt. The results showed that the kidney and vascular structures of hypertensive rats induced by high salt were damaged, the serum concentration of necrosis factor-alpha (TNF-alpha), angiotensin II (AngII), interleukin-6 (IL-6), and interleukin-8 (IL-8) were significantly increased (p < 0.05), and the coefficient of immune organ spleen was significantly changed (p < 0.05), but there was no significant change in serum lipids (p > 0.05). From the perspective of gut microbiota, high-salt diet leads to significant changes in intestinal mucosal microbiota. Bifidobacterium animalis subsp. and Brachybacterium paraconglomeratum were the dominant differential bacteria in intestinal mucosal, with the AUC (area under curve) value of Bifidobacterium animalis subsp. and Brachybacterium paraconglomeratum were 1 and 0.875 according to ROC (receiver operating characteristic) analysis. Correlation analysis showed that Bifidobacterium animalis subsp. was correlated with IL-6, IL-8, TNF-alpha, and Ang II. Based on our results, we can speculated that high salt diet mediated chronic low-grade inflammation through inhibited the growth of Bifidobacterium animalis subsp. in intestinal mucosa and caused end-organ damage, which leads to hypertension.
通讯机构：
[Tao Yang] N;National Engineering Laboratory for Rice and by-Product Deep Processing, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, China
摘要：
The pure culture fermentation has led to less flavorful rice wine and relatively lower bioactive substance level compared to traditional mixed culture fermentation; however, a pure strain is easily controlled by industrialized producers. The purpose of the present research was to screen a species of Rhizopus for improving the flavor deficiency and antioxidant function of sweet rice wine. Seven rice wine samples fermented with isolated strains were analyzed for their total phenolics, total flavonoids, peptide and antioxidant activity using spectrophotometry, as well as ethanol, ethyl acetate, β-phenethyl alcohol, and volatile alcohol contents measured by headspace gas chromatography (HS-GC), the further principal component analysis determined Rhizopus delemar rice wine better on aroma and antioxidant capacity. A comparison of phenolics profile between R. delemar and R. oryzae rice wines was made based on the measurement data of ultrahigh-performance liquid chromatography coupled with Q-exactive orbitrap mass spectrometry (UHPLC-QE-MS) data. Thirty-two phenolics were identified in sweet rice wine. Overall, the results presented in this study showed that a strain of R. delemar is available for the improvement of flavor and antioxidant activity in sweet rice wine, which has the great potential to be applied to industrialized products. SUPPLEMENTARY INFORMATION: The online version contains supplementary material available at 10.1007/s13197-021-05250-x.
摘要：
Dietary fiber is a kind of carbohydrate that cannot be digested and absorbed by the small intestine of humans but can be fermented in all or part of the large intestine and is significantly healthy for the human body. With the improvement in living standards, people pay more attention to their intestinal health, and the relationship between dietary fiber, intestinal microecological and body physiological balances, and their molecular connection mechanism has become a research hot spot. In this study, we reviewed its mediated bioavailability to provide a basis for the rational classification of dietary fiber and to guide the development of new healthy foods and the deep processing of food and its application.
通讯机构：
[Tao Yang; Qinlu Lin; Yanxia Xing; Kexue Yu] A;Authors to whom correspondence should be addressed.<&wdkj&>Technology Center of Gaoqing Black Cattle Product Processing and Quality Improvement, College of Food Science and Engineering, Shandong Agriculture and Engineering University, Jinan 250100, China<&wdkj&>Authors to whom correspondence should be addressed.<&wdkj&>National Engineering Laboratory for Rice and By-Products Further Processing, College of Food Science and Engineering, Central South University of Forestry & Technology, Changsha 410004, China
摘要：
This study aims to examine the effect of the non-Saccharomyces yeast Saccharomycopsis fibuligera on the sensory quality and flavour characteristics of a sweet rice alcoholic beverage. The strain S. fibuligera was isolated from a traditional Chinese hand-made starter with the purpose to improving sweet rice wine fragrance. Here, sweet rice wines were produced by six combinations of three species of fermentation strains, including S. fibuligera, Rhizopus and Saccharomyces cerevisiae, for evaluation. The study results showed significant diversities within these rice wines based on indicators including the score of quantitative descriptive analysis and volatile variety and content as well as odour activity value (OAV). Quantitative results showed that 43 volatile compounds were identified by headspace-solid phase microextraction with gas chromatography-mass spectrometry among samples. Based on the principal component analysis and OAV calculation, the two samples (S-2 and S-3) fermented with S. fibuligera and Rhizopus possessed high scores and were distinguished from the others, and ethyl butanoate, ethyl hexanoate, β-phenylethyl alcohol and 1-octen-3-one with high OAVs were responsible for the key aroma of sweet rice wine fermented with S. fibuligera. Co-inoculating S. fibuligera, Rhizopus or/and S. cerevisiae generated more pleasant aroma compounds in a sweet rice alcoholic beverage than when inoculated individually.
摘要：
In this study, the physicochemical properties (total volatile basic nitrogen (TVB-N), pH, and peroxide value) and the volatile flavors of yak meat were systematically evaluated during chilled (0 degrees C) and controlled freezing-point (- 2 degrees C) storage. The TVB-N reached 15.21 mg/100 g after 18 days of storage at 0 degrees C, which exceeded the secondary freshness value according to the Chinese national standard. For storage at - 2 degrees C, the TVB-N did not exceed 15 mg/100 g until 24 days. Compared with storage at 0 degrees C, the samples stored at - 2 degrees C had a slower rate of increase in TVB-N, pH, and peroxide values. The changes in volatile compounds in yak meat during storage at - 2 degrees C and 0 degrees C for 24 days were investigated using headspace solid-phase microextraction (HS-SPME) followed by gas chromatography-mass spectrometry (GC-MS). The correlations between the changes in the volatile compound contents and meat quality deterioration revealed significant negative correlations (r(min) = 0.902, p < 0.05) between some aldehyde flavor components (nonanal, heptanal, benzaldehyde, decanal, and myristal) and TVB-N in the samples stored at controlled freezing-point and chilled temperatures. The decreases in nonanal, benzaldehyde, and myristal contents in yak meat followed zero order reaction kinetics. This result indicated, because of the highly selective and sensitive colorimetric detection method, that volatile compounds can effectively predict the decay in quality of yak meat stored at low temperature in advance. Thus, based on physicochemical and volatile flavor analyses, a new method is proposed to investigate the storage and preservation of yak meat.
摘要：
Lactic acid bacteria are recognized as food safety microorganisms, extracellular polysaccharide is a kind of carbohydrate produced and secreted by Lactobacillus during its growth and metabolism. There are many probiotic functions, such as immune regulation, anti-cancer, anti-oxidation, regulation of intestinal microecological balance and so on. In this paper, the research progress on the probiotic function of extracellular polysaccharides from Lactobacillus was reviewed; the mechanism of action of extracellular polysaccharides was briefly summarized. To study the transformation of splenic lymphocyte in vitro by six polysaccharide samples of EPSc, EPSw, EpSL, Epss, EPSm and EPSF. The results showed that a certain concentration of polysaccharide could promote the transformation of resting lymphocytes and ConA-activated lymphocytes, and the effect of 6 polysaccharide samples on lymphocyte transformation was consistent with their inhibition on 5180. EPS has no inhibitory effect on immune cells; it has the function of improving cellular immunity in vitro. The immune activity of 6 polysaccharide samples in vitro was still dose-dependent at the concentration of 10100 g/mL. The inhibitory effect of MFL02-8 extracellular polysaccharide co-culture supernatant with resting and ConA-activated splenic lymphocytes on 5180 tumor cells was enhanced, these results suggest that polysaccharides can promote the secretion of cytokines by lymphocytes, plays an anti-cancer role. The amount of cytokines increased in co-culture of polysaccharides and lymphocytes activated by ConA. At the same time, the existing problems and future research directions are discussed, and the aim of this study is to provide theoretical reference for further research and production application of Lactobacillus extracellular polysaccharides in animal nutrition.
摘要：
Using simple and commonly available devices for signal reading has attracted much attention recently for DNA-based sensors. Most previous works focused on electrochemical or colorimetric signals. In this work, a portable device was structured by simple electronic and 3D-printed components to convert fluorescence signal to electric resistance with reading by a multimeter. To demonstrate its application, we took advantage of the slow ligand bind kinetics of Cr3+ to promote DNA adsorption on metal oxide nanoparticles (MONPs). Nanoceria (CeO2), screened from a total of 13 kinds of MONPs, possesses high specificity for Cr3+ from other metal ions. EDTA can mask other metal ions, while it cannot bind Cr3+ quickly so that Cr3+ promotes DNA adsorption and thus fluorescence quenching. The linear range is from 0 to 2 mu M Cr3+ with a LOD of 0.02 mu M. Using common electronic components and the 3D-printed miniaturized device, the sensor to transfer fluorescence to electric resistant signal was also measured by a digital multimeter. In this case, the LOD is about 1 mu M Cr3+. Such a strategy may provide a simple and general approach for fluorescent portable device fabrication and may find applications for other onsite sensing applications.
