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Zhang L, Liu X, Xu L, Xie M, Yu M. Non-Targeted Metabolomics Analysis of γ-Aminobutyric Acid Enrichment in Germinated Maize Induced by Pulsed Light. Foods 2024; 13:2675. [PMID: 39272441 PMCID: PMC11395081 DOI: 10.3390/foods13172675] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2024] [Revised: 08/19/2024] [Accepted: 08/23/2024] [Indexed: 09/15/2024] Open
Abstract
Pulsed light is an emerging technique in plant physiology recognized for its ability to enhance germination and accumulate γ-aminobutyric acid in maize. Pulsed light involves exposing plants to brief, high-intensity bursts of light, which can enhance photosynthesis, improve growth, and increase resistance to environmental stresses. Despite its promising potential, the specific metabolic changes leading to γ-aminobutyric acid enrichment in maize induced by pulsed light are not fully understood. This study addresses this gap by quantifying key nutrients and γ-aminobutyric acid-related compounds during maize germination and investigating the underlying mechanisms using non-targeted metabolomics. Our findings indicate that pulsed light significantly promotes maize germination and accelerates the hydrolysis of proteins, sugars, and lipids. This acceleration is likely due to the activation of enzymes involved in these metabolic pathways. Additionally, pulsed light markedly increases the content of glutamic acid and the activity of glutamate decarboxylase, which are crucial for γ-aminobutyric acid synthesis. Moreover, pulsed light significantly reduces the activity of γ-aminobutyric transaminase, thereby inhibiting γ-aminobutyric acid decomposition and resulting in a substantial increase in γ-aminobutyric acid content, with a 27.20% increase observed in germinated maize following pulsed light treatment. Metabolomic analysis further revealed enrichment of metabolic pathways associated with γ-aminobutyric acid, including amino acid metabolism, carbohydrate metabolism, plant hormone signal transduction, energy metabolism, pyrimidine metabolism, and ABC transporters. In conclusion, pulsed light is a robust and efficient method for producing sprouted maize with a high γ-aminobutyric acid content. This technique provides a novel approach for developing sprouted cereal foods with enhanced nutritional profiles, leveraging the physiological benefits of γ-aminobutyric acid, which include stress alleviation and potential health benefits for humans.
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Affiliation(s)
- Liangchen Zhang
- Institute of Food and Processing, Liaoning Academy of Agricultural Sciences, Shenyang 110161, China
| | - Xiaojing Liu
- Center for Disease Control and Prevention of Liaoning Province, Shenyang 110172, China
| | - Liwei Xu
- Institute of Food and Processing, Liaoning Academy of Agricultural Sciences, Shenyang 110161, China
| | - Mengxi Xie
- Institute of Food and Processing, Liaoning Academy of Agricultural Sciences, Shenyang 110161, China
| | - Miao Yu
- Institute of Food and Processing, Liaoning Academy of Agricultural Sciences, Shenyang 110161, China
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Lin H, Chen Z, Solomon Adade SYS, Yang W, Chen Q. Detection of Maize Mold Based on a Nanocomposite Colorimetric Sensor Array under Different Substrates. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:11164-11173. [PMID: 38564679 DOI: 10.1021/acs.jafc.4c00293] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 04/04/2024]
Abstract
This study developed a novel nanocomposite colorimetric sensor array (CSA) to distinguish between fresh and moldy maize. First, the headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC/MS) method was used to analyze volatile organic compounds (VOCs) in fresh and moldy maize samples. Then, principal component analysis and orthogonal partial least-squares discriminant analysis (OPLS-DA) were used to identify 2-methylbutyric acid and undecane as key VOCs associated with moldy maize. Furthermore, colorimetric sensitive dyes modified with different nanoparticles were employed to enhance the dye properties used in the nanocomposite CSA analysis of key VOCs. This study focused on synthesizing four types of nanoparticles: polystyrene acrylic (PSA), porous silica nanospheres (PSNs), zeolitic imidazolate framework-8 (ZIF-8), and ZIF-8 after etching. Additionally, three types of substrates, qualitative filter paper, polyvinylidene fluoride film, and thin-layer chromatography silica gel, were comparatively used to fabricate nanocomposite CSA combining with linear discriminant analysis (LDA) and K-nearest neighbor (KNN) models for real sample detection. All moldy maize samples were correctly identified and prepared to characterize the properties of the CSA. Through initial testing and nanoenhancement of the chosen dyes, four nanocomposite colorimetric sensitive dyes were confirmed. The accuracy rates for LDA and KNN models in this study reached 100%. This work shows great potential for grain quality control using CSA methods.
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Affiliation(s)
- Hao Lin
- School of Food and Biological Engineering, Jiangsu University, No. 301 Xuefu Road, Jiangsu 212013, P. R. China
| | - Zeyu Chen
- School of Food and Biological Engineering, Jiangsu University, No. 301 Xuefu Road, Jiangsu 212013, P. R. China
| | | | - Wenjing Yang
- College of Light Industry Science and Engineering, Tianjin University of Science & Technology, 9 13th Street, Economic and Technological Development Zone, Tianjin 300457, P. R. China
| | - Quansheng Chen
- School of Food and Biological Engineering, Jiangsu University, No. 301 Xuefu Road, Jiangsu 212013, P. R. China
- College of Food and Biological Engineering, Jimei University, Xiamen 361021, PR China
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Iara Gomes de Oliveira L, Karoline Almeida da Costa W, de Candido de Oliveira F, França Bezerril F, Priscila Alves Maciel Eireli L, Dos Santos Lima M, Fontes Noronha M, Cabral L, Wagner R, Colombo Pimentel T, Magnani M. Ginger beer derived from back-slopping: Volatile compounds, microbial communities on activation and fermentation, metabolites and sensory characteristics. Food Chem 2024; 435:137640. [PMID: 37804728 DOI: 10.1016/j.foodchem.2023.137640] [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: 05/12/2023] [Revised: 09/25/2023] [Accepted: 09/29/2023] [Indexed: 10/09/2023]
Abstract
Physicochemical parameters, microbial diversity using sequencing and amplicon, and metabolite concentrations from Ginger Bug and Ginger Beer were characterized. Furthermore, the sensory aspects of the beverage were determined. The longer ginger bug activation time (96 h) resulted in higher production of organic acids and alcohols, increased phenolic and volatile compounds concentration, greater microbial diversity, and increased lactic acid bacteria and yeasts. In the same way, the longer fermentation time (14 days) of ginger beer resulted in higher ethanol content, volatile compounds, and phenolic compounds, in addition to better sensory characteristics. Our results showed that ginger beer produced with ginger bug and fermented for 14 days showed better volatile and phenolic compound profiles, physicochemical parameters, microbial diversity, and sensory characteristics.
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Affiliation(s)
- Louise Iara Gomes de Oliveira
- Laboratory of Microbial Processes in Foods, Department of Food Engineering, Center of Technology, Federal University of Paraíba, João Pessoa, Brazil
| | - Whyara Karoline Almeida da Costa
- Laboratory of Microbial Processes in Foods, Department of Food Engineering, Center of Technology, Federal University of Paraíba, João Pessoa, Brazil
| | | | - Fabrícia França Bezerril
- Laboratory of Microbial Processes in Foods, Department of Food Engineering, Center of Technology, Federal University of Paraíba, João Pessoa, Brazil
| | | | - Marcos Dos Santos Lima
- Department of Food Technology, Federal Institute of Sertão de Pernambuco, Petrolina, Brazil
| | - Melline Fontes Noronha
- Department of Microbiology and Immunology, Stritch School of Medicine, Loyola University Chicago, Maywood, IL, USA
| | - Lucélia Cabral
- Institute of Biosciences, Universidade Estadual Paulista Júlio de Mesquita Filho (UNESP), Rio Claro, SP, Brazil
| | - Roger Wagner
- Department of Food Science and Technology, Federal University of Santa Maria, Santa Maria, Brazil
| | | | - Marciane Magnani
- Laboratory of Microbial Processes in Foods, Department of Food Engineering, Center of Technology, Federal University of Paraíba, João Pessoa, Brazil.
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Wu X, Zhang Y, Zhang B, Tian H, Liang Y, Dang H, Zhao Y. Dynamic Changes in Microbial Communities, Physicochemical Properties, and Flavor of Kombucha Made from Fu-Brick Tea. Foods 2023; 12:4242. [PMID: 38231678 DOI: 10.3390/foods12234242] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2023] [Revised: 11/10/2023] [Accepted: 11/21/2023] [Indexed: 01/19/2024] Open
Abstract
In this study, Fu-brick tea (FBT) was used for kombucha preparation. The succession of microbial community structures, changes in physicochemical properties, and the volatiles were investigated during the kombucha fermentation. The sequencing analysis showed that Komagataeibacter was the most predominant bacterium. Aspergillus and Zygosaccharomyces were the dominant fungi before fermentation whereas Zygosaccharomyces and Derkella were the dominant fungi after 3 days of fermentation. The physicochemical analysis revealed that acetic acid, glucuronic acid, and polyphenols increased by 10.22 g/L, 0.08 g/L, and 177.40 mg/L, respectively, by the end of fermentation. The GC-MS analysis showed that a total of 49 volatile compounds were detected during the fermentation. Moreover, there were great differences in volatile components among the kombucha samples with different fermentation times. Furthermore, the relevance among microbial community and volatile compounds was evaluated through correlation network analysis. The results suggested that Komagataeibacter, Aspergillus, Zygosaccharomyces, and Dekkera were closely related to the main volatile compounds of FBT kombucha. The results in this study may provide deep understanding for constructing the microbiota and improving the quality of FBT kombucha.
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Affiliation(s)
- Xiaoya Wu
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710119, China
| | - Yue Zhang
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710119, China
| | - Baoshan Zhang
- Research Center of Fruit and Vegetable Deep-Processing Technology, Xi'an 710119, China
| | - Honglei Tian
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710119, China
| | - Yan Liang
- Xianyang Jingwei Fu Tea Co., Ltd., Xianyang 712044, China
- Key Laboratory of Fu Tea Processing and Utilization, Ministry of Agriculture and Rural Affairs, Xianyang 712044, China
| | - Hui Dang
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710119, China
| | - Yu Zhao
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710119, China
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