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Guo X, He Y, Cheng Y, Liang J, Xu P, He W, Che J, Men J, Yuan Y, Yue T. The composition of Tibetan kefir grain TKG-Y and the antibacterial potential and milk fermentation ability of S. warneri KYS-164 screened from TKG-Y. Food Funct 2024; 15:5026-5040. [PMID: 38650522 DOI: 10.1039/d4fo00112e] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/25/2024]
Abstract
This study utilized high-throughput sequencing and SEM observation to elucidate the microbial composition of a Tibetan herder's homemade kefir grain named TKG-Y. Subsequently, S. warneri KYS-164 was isolated from TKG-Y, which can produce mixed protein substances with antibacterial activity, namely bacteriocin-like inhibitory substances (BLIS). BLIS can significantly reduce the growth rate of Escherichia coli 366-a, Staphylococcus aureus CICC 10384 and mixed strains at low concentrations (1 × MIC). The presence of the warnericin-centered gene cluster in KYS-164 may explain the antibacterial properties of the BLIS. Pepsin and an acidic environment can reduce the number of colonies of KYS-164 by 2.5 Log10 CFU mL-1 within 1 h, and reduce the antibacterial activity of BLIS by 21.48%. S. warneri KYS-164 showed no antibiotic resistance and biological toxicity after 80 subcultures, while BLIS produced by 40 generations of the strain retained their inhibitory efficacy against pathogenic bacteria. After 48-hour fermentation of milk with KYS-164, volatile compounds such as aldehydes, phenols, esters, and alcohols, giving it a floral, fruity, milky, oily, and nutty aroma, were released, enriching the sensory characteristics of dairy products. This study not only revealed the bacterial colony composition information of home-made kefir grain TKG-Y but also discovered and proved that S. warneri KYS-164 has the potential to inhibit bacteria and ferment dairy products. This will provide a basis for subsequent applied research on KYS-164.
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Affiliation(s)
- Xing Guo
- College of Food Science and Technology, Northwest University, Xi'an, Shaanxi, 710069, China.
| | - Yining He
- School of Food and Advanced Technology, Massey University, Palmerston North, 4442, New Zealand
| | - Yifan Cheng
- College of Food Science and Technology, Northwest University, Xi'an, Shaanxi, 710069, China.
| | - Jingyimei Liang
- College of Food Science and Technology, Northwest University, Xi'an, Shaanxi, 710069, China.
- College of Analytical Chemistry and Food Science, Universidade de Vigo, Vigo, 36310, Spain
| | - Pandi Xu
- College of Food Science and Technology, Northwest University, Xi'an, Shaanxi, 710069, China.
| | - Wenwen He
- College of Food Science and Technology, Northwest University, Xi'an, Shaanxi, 710069, China.
| | - Jiayin Che
- College of Food Science and Technology, Northwest University, Xi'an, Shaanxi, 710069, China.
| | - Jiexing Men
- College of Food Science and Technology, Northwest University, Xi'an, Shaanxi, 710069, China.
| | - Yahong Yuan
- College of Food Science and Technology, Northwest University, Xi'an, Shaanxi, 710069, China.
| | - Tianli Yue
- College of Food Science and Technology, Northwest University, Xi'an, Shaanxi, 710069, China.
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Tuo S, Liu C, Wang C, Kong B, Lu H, Zhong K, Li Y, Liu W, Yu J. Evaluation of Fourier deconvolution ion mobility spectrometer as high-performance gas chromatography detector for the analysis of plant extract flavors. J Chromatogr A 2024; 1714:464560. [PMID: 38070304 DOI: 10.1016/j.chroma.2023.464560] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2023] [Revised: 12/02/2023] [Accepted: 12/04/2023] [Indexed: 01/05/2024]
Abstract
The Fourier deconvolution ion mobility spectrometer (FDIMS) offers multiplexing and improves the resolving power and signal-to-noise ratio. To evaluate the FDIMS as a detector for gas chromatography for the analysis of complex samples, we connected a drift tube ion mobility spectrometer to a commercial gas chromatograph and compared the performance including resolving power, sensitivity, and linear range using 2,6-di‑tert-butylpyridine. Mixed standards were also injected into the tandem system to evaluate the performance under optimized conditions. A complex plant extract sample used as natural flavoring was investigated using the resulting system. The results show that the instrument implemented with the Fourier deconvolution multiplexing method demonstrated higher performance over the traditional signal averaging method including higher resolving power, better limit of detection, and wider linear range for a variety of compounds and natural plant extract flavorings.
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Affiliation(s)
- Suxing Tuo
- Center of Technology, China Tobacco Hunan Industrial Co. Ltd., Changsha, 410007, China.
| | - Can Liu
- College of Chemical Engineering, Xiangtan University, Xiangtan, 411105, China
| | - Cheng Wang
- College of Chemical Engineering, Xiangtan University, Xiangtan, 411105, China
| | - Bo Kong
- Center of Technology, China Tobacco Hunan Industrial Co. Ltd., Changsha, 410007, China
| | - Hongbin Lu
- Center of Technology, China Tobacco Hunan Industrial Co. Ltd., Changsha, 410007, China
| | - Kejun Zhong
- Center of Technology, China Tobacco Hunan Industrial Co. Ltd., Changsha, 410007, China
| | - Yuqiao Li
- College of Chemical Engineering, Xiangtan University, Xiangtan, 411105, China
| | - Wenjie Liu
- College of Chemical Engineering, Xiangtan University, Xiangtan, 411105, China
| | - Jianna Yu
- College of Chemical Engineering, Xiangtan University, Xiangtan, 411105, China.
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Ren A, Zhang Y, Bian Y, Liu YJ, Zhang YX, Ren CJ, Zhou Y, Zhang T, Feng XS. Pyrazines in food samples: Recent update on occurrence, formation, sampling, pretreatment and analysis methods. Food Chem 2024; 430:137086. [PMID: 37566982 DOI: 10.1016/j.foodchem.2023.137086] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2023] [Revised: 07/30/2023] [Accepted: 07/31/2023] [Indexed: 08/13/2023]
Abstract
Pyrazines are a class of active aromatic substances existing in various foods. The accumulation of pyrazines has an impact on flavor and quality of food products. This review encompasses the formation mechanisms and control strategies of pyrazines via Maillard reaction (MR), including the new reactants and emerging techniques. Pyrazines characteristics are better understood through the developed sample pretreatments and detection methods. Herein, an in-depth review of pretreatments and analysis methods since 2010 is presented to explore the simple, fast, green, and effective strategies. Sample preparation methods include liquid phase extraction, solid phase extraction, supercritical fluid extraction, and microextraction methods such as liquid phase microextraction, and solid phase microextraction, etc. Detections are made by chromatographic methods, and sensors, etc. Advantages and limitations are discussed and compared for providing insights to further studies.
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Affiliation(s)
- Ai Ren
- School of Pharmacy, China Medical University, Shenyang 110122, China.
| | - Yuan Zhang
- School of Pharmacy, China Medical University, Shenyang 110122, China.
| | - Yu Bian
- School of Pharmacy, China Medical University, Shenyang 110122, China.
| | - Ya-Jie Liu
- School of Pharmacy, China Medical University, Shenyang 110122, China.
| | - Yi-Xin Zhang
- School of Pharmacy, China Medical University, Shenyang 110122, China.
| | - Chen-Jie Ren
- School of Pharmacy, China Medical University, Shenyang 110122, China.
| | - Yu Zhou
- Department of Pharmacy, National Cancer Center/National Clinical Research Center for Cancer/Cancer Hospital, Chinese Academy of Medical Sciences and Peking Union Medical College, Beijing 100021, China.
| | - Ting Zhang
- Department of Thyroid Surgery, The First Hospital of China Medical University, Shenyang 110001, China.
| | - Xue-Song Feng
- School of Pharmacy, China Medical University, Shenyang 110122, China.
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Zhao Y, Zhang Z, Zhang H, Shi Y, Wang Y. Gas Chromatographic-Ion Mobility Spectrometry Combined with Chemometrics to Study the Changes in Characteristic Odor Components of Galli gigerii Endothelium Corneum in Different Processing Methods. JOURNAL OF ANALYTICAL METHODS IN CHEMISTRY 2023; 2023:2259280. [PMID: 37583472 PMCID: PMC10425247 DOI: 10.1155/2023/2259280] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 05/29/2023] [Revised: 07/10/2023] [Accepted: 07/26/2023] [Indexed: 08/17/2023]
Abstract
Galli gigerii endothelium corneum (GGEC) is a traditional Chinese medicine commonly used in clinical practice to treat various conditions such as indigestion, vomiting, spermatorrhea, and enuresis. In this study, the volatile components of different concoctions of GGEC were examined by gas chromatography-ion mobility spectrometry (GC-IMS), and the changes of the components were compared by fingerprinting, combined with principal component analysis (PCA) and orthogonal partial least squares-discriminant analysis (OPLS-DA) to analyze the main volatile components and find out the different markers that can distinguish the different concoctions of GGEC. In the result, the GC-IMS fingerprints of GGEC and its different concoctions showed differences in their volatile components, of which 49 volatiles were clearly characterized, with some components including monomers and dimers. The characteristic volatile components of raw GGEC (SP) were n-nonanal, (E)-2-octenal, beta-ocimene, 2-ethyl-1-hexanol, etc. The characteristic volatile components of stir-fried GGEC (QC) are heptanal, 2-octanol, (E)-2-heptenal, etc. The characteristic volatile components of sand ironing GGEC (ST) are isoamyl acetate, decanal, cyclohexanone, 2-ethyl pyrazine, etc. The characteristic volatile components of stir-fried GGEC with vinegar (CZ) are thiazole, linalool, 2,3,5-trimethylpyrazine, etc. The characteristic volatile components of stir-fried GGEC with milk (FH) are 2-methylbutanoic acid, ethyl acetate, ethyl 2-hydroxypropanoate, butyl acetate, etc. By chemometric analysis, components such as n-nonanal, (E)-2-octenal, 2-pentyl-furan, butanal, 1,4-dioxane, and 2-methylpropanoic acid could be used as difference markers to distinguish different concoction products of GGEC. Furthermore, by analyzing different volatile compounds, we can examine the changes in volatile components during processing of GGEC, which can provide experimental data for the identification and establishment of quality standards.
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Affiliation(s)
- Yongqi Zhao
- College of Pharmacy, Henan University of Chinese Medicine, Zhengzhou 450046, China
| | - Zhenling Zhang
- College of Pharmacy, Henan University of Chinese Medicine, Zhengzhou 450046, China
- Henan Integrated Engineering Technology Research Center of Traditional Chinese Medicine Production, Zhengzhou 450046, China
| | - Hongwei Zhang
- College of Pharmacy, Henan University of Chinese Medicine, Zhengzhou 450046, China
- Henan Integrated Engineering Technology Research Center of Traditional Chinese Medicine Production, Zhengzhou 450046, China
| | - Yanbang Shi
- College of Pharmacy, Henan University of Chinese Medicine, Zhengzhou 450046, China
- Henan Integrated Engineering Technology Research Center of Traditional Chinese Medicine Production, Zhengzhou 450046, China
| | - Yiming Wang
- College of Pharmacy, Henan University of Chinese Medicine, Zhengzhou 450046, China
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