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Gu D, Tang S, Liu C, He D, Tian J, Yang Y. Optimization of liquid fermentation conditions for Coprinus comatus to enhance antioxidant activity. Prep Biochem Biotechnol 2024; 54:830-837. [PMID: 38147976 DOI: 10.1080/10826068.2023.2297703] [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] [Indexed: 12/28/2023]
Abstract
Coprinus comatus is an edible and medicinal fungus. In this study, the antioxidant activity of the fermentation product of C. comatus was investigated through optimization of fermentation process. The results indicated that the fermentation product of C. comatus had obvious scavenging ability for 2,2'-Azino-bis(3-ethylbenzothiazoline)-6-sulphonic acid (ABTS) free radical. The EC50 of the n-butanol extract from the fermentation product on ABTS·+ was 0.65 ± 0.02 mg/mL. On this basis, the liquid fermentation conditions of C. comatus were optimized through single factor and response surface optimization experiments according to the scavenging ability of ABTS·+ to improve the antioxidant capacity of the fermentation product. The results showed that when the 14% of C. comatus was fermented in a culture medium with a C/N ratio of 48:1 for 6 days, the ABTS·+ scavenging ability was the strongest, and the EC50 of n-butanol extract was 0.57 ± 0.01 mg/mL, which was 12.31% higher than the initial activity. This study laid the foundation for the development of C. comatus.
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Affiliation(s)
- Dongyu Gu
- School of Light Industry and Chemical Engineering, Dalian Polytechnic University, Dalian, China
- College of Marine Science and Environment, Dalian Ocean University, Dalian, China
| | - Shanshan Tang
- School of Biological Engineering, Dalian Polytechnic University, Dalian, China
| | - Chang Liu
- School of Biological Engineering, Dalian Polytechnic University, Dalian, China
| | - Dajun He
- College of Life Science, Shihezi University, Shihezi, China
| | - Jing Tian
- School of Biological Engineering, Dalian Polytechnic University, Dalian, China
| | - Yi Yang
- School of Light Industry and Chemical Engineering, Dalian Polytechnic University, Dalian, China
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2
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Tang S, Zhao J, Liu C, Huang D, Tian J, Yang Y. Immobilization of Coprinus comatus with magnetic alginate hydrogel microsphere for improving the antioxidant activity of fermentation products. Prep Biochem Biotechnol 2024:1-10. [PMID: 38648492 DOI: 10.1080/10826068.2024.2345838] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/25/2024]
Abstract
Coprinus comatus is an edible mushroom and its fermented product possesses antioxidant activity. In this study, to further enhance the antioxidant activity and improve the reusability of the strain, calcium alginate hydrogel was used as the carrier for embedding and immobilizing Coprinus comatus. The effects of CaCl2 concentration, sodium alginate concentration, microsphere diameter, and the amount of magnetic particle on the antioxidant activity of fermented products were investigated. The results showed that the magnetic immobilized microsphere prepared by 2.50% CaCl2, 2.00% sodium alginate and 0.50% Fe3O4 had the best fermentation antioxidant activity (EC50 was 0.43 ± 0.01 mg/mL) when the diameter was 5 mm, which increased by 24.56% compared to the initial activity. Besides, the microsphere showed strong reusability, the antioxidant activity was still better than the free strain after being used five times. This study not only enhanced the antioxidant activity of Coprinus comatus fermented product through immobilization, but also provided an effective method for microbial fermentation.
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Affiliation(s)
- Shanshan Tang
- School of Biological Engineering, Dalian Polytechnic University, Dalian, China
| | - Jia Zhao
- School of Biological Engineering, Dalian Polytechnic University, Dalian, China
| | - Chang Liu
- School of Biological Engineering, Dalian Polytechnic University, Dalian, China
| | - Dezhi Huang
- School of Light Industry and Chemical Engineering, Dalian Polytechnic University, Dalian, China
| | - Jing Tian
- School of Biological Engineering, Dalian Polytechnic University, Dalian, China
| | - Yi Yang
- School of Light Industry and Chemical Engineering, Dalian Polytechnic University, Dalian, China
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3
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Lam TP, Tran NVN, Pham LHD, Lai NVT, Dang BTN, Truong NLN, Nguyen-Vo SK, Hoang TL, Mai TT, Tran TD. Flavonoids as dual-target inhibitors against α-glucosidase and α-amylase: a systematic review of in vitro studies. NATURAL PRODUCTS AND BIOPROSPECTING 2024; 14:4. [PMID: 38185713 PMCID: PMC10772047 DOI: 10.1007/s13659-023-00424-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/09/2023] [Accepted: 11/27/2023] [Indexed: 01/09/2024]
Abstract
Diabetes mellitus remains a major global health issue, and great attention is directed at natural therapeutics. This systematic review aimed to assess the potential of flavonoids as antidiabetic agents by investigating their inhibitory effects on α-glucosidase and α-amylase, two key enzymes involved in starch digestion. Six scientific databases (PubMed, Virtual Health Library, EMBASE, SCOPUS, Web of Science, and WHO Global Index Medicus) were searched until August 21, 2022, for in vitro studies reporting IC50 values of purified flavonoids on α-amylase and α-glucosidase, along with corresponding data for acarbose as a positive control. A total of 339 eligible articles were analyzed, resulting in the retrieval of 1643 flavonoid structures. These structures were rigorously standardized and curated, yielding 974 unique compounds, among which 177 flavonoids exhibited inhibition of both α-glucosidase and α-amylase are presented. Quality assessment utilizing a modified CONSORT checklist and structure-activity relationship (SAR) analysis were performed, revealing crucial features for the simultaneous inhibition of flavonoids against both enzymes. Moreover, the review also addressed several limitations in the current research landscape and proposed potential solutions. The curated datasets are available online at https://github.com/MedChemUMP/FDIGA .
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Affiliation(s)
- Thua-Phong Lam
- Faculty of Pharmacy, University of Medicine and Pharmacy at Ho Chi Minh City, 700000, Ho Chi Minh City, Vietnam
- Faculty of Pharmacy, Uppsala University, 75105, Uppsala, Sweden
| | - Ngoc-Vi Nguyen Tran
- Faculty of Pharmacy, University of Medicine and Pharmacy at Ho Chi Minh City, 700000, Ho Chi Minh City, Vietnam
- Faculty of Pharmacy, Uppsala University, 75105, Uppsala, Sweden
| | - Long-Hung Dinh Pham
- Faculty of Pharmacy, University of Medicine and Pharmacy at Ho Chi Minh City, 700000, Ho Chi Minh City, Vietnam
- Department of Chemistry, Imperial College London, London, W12 0BZ, UK
| | - Nghia Vo-Trong Lai
- Faculty of Pharmacy, University of Medicine and Pharmacy at Ho Chi Minh City, 700000, Ho Chi Minh City, Vietnam
| | - Bao-Tran Ngoc Dang
- Faculty of Pharmacy, University of Medicine and Pharmacy at Ho Chi Minh City, 700000, Ho Chi Minh City, Vietnam
| | - Ngoc-Lam Nguyen Truong
- Faculty of Pharmacy, University of Medicine and Pharmacy at Ho Chi Minh City, 700000, Ho Chi Minh City, Vietnam
| | - Song-Ky Nguyen-Vo
- Faculty of Pharmacy, University of Medicine and Pharmacy at Ho Chi Minh City, 700000, Ho Chi Minh City, Vietnam
| | - Thuy-Linh Hoang
- California Northstate University College of Pharmacy, California, 95757, USA
| | - Tan Thanh Mai
- Faculty of Pharmacy, University of Medicine and Pharmacy at Ho Chi Minh City, 700000, Ho Chi Minh City, Vietnam.
| | - Thanh-Dao Tran
- Faculty of Pharmacy, University of Medicine and Pharmacy at Ho Chi Minh City, 700000, Ho Chi Minh City, Vietnam.
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4
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Kong Y, Feng N, Liang Y, Zhou C, Jiao W, Wang J, Zhou M, Wu Q. Molecular Mechanism of Lotus Seedpod Oligomeric Procyanidins Inhibiting the Absorption of Oligopeptide-Advanced Glycation End Products. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:12311-12324. [PMID: 37531597 DOI: 10.1021/acs.jafc.3c04265] [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: 08/04/2023]
Abstract
Research on advanced glycation end product (AGEs) inhibition has generally focused on food processing, but many protein-AGEs will still be taken. Oligopeptide (OLP)-AGEs, as the main form after digestion, will damage human health once absorbed. Here, we investigated the ability of lotus seedpod oligomeric procyanidins (LSOPC) to inhibit the absorption of the OLP-AGEs and elucidated the underlying mechanism. Our results showed that the inhibition rate of LSOPC on the absorption of OLP-AGEs was about 50 ± 5.38%. 0.1, 0.2, and 0.3 mg/mL could upregulate the expression of ZO-1 and downregulate the expression of PepT1 and clathrin. Molecular docking showed that LSOPC could compete with the binding of OLP-AGEs to PepT1 and AP-2, thus inhibiting the absorption of OLP-AGEs. Furthermore, the interaction of LSOPC with the OLP-AGEs reduced the surface hydrophobicity of OLP-AGEs. It altered the secondary structure of the OLP-AGEs, thus weakening the affinity of the OLP-AGEs to the transporter protein to inhibit the absorption of OLP-AGEs. Together, our data revealed potential mechanisms by which LSOPC inhibit the absorption of OLP-AGEs and opened up new perspectives on the application of LSOPC in reducing the increasing health risks posed by OLP-AGEs.
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Affiliation(s)
- Yingfei Kong
- Hubei Key Laboratory of Industrial Microbiology, Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Key Laboratory of Fermentation Engineering (Ministry of Education), National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Hubei University of Technology, Wuhan 430068, Hubei, P. R. China
| | - Nianjie Feng
- Hubei Key Laboratory of Industrial Microbiology, Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Key Laboratory of Fermentation Engineering (Ministry of Education), National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Hubei University of Technology, Wuhan 430068, Hubei, P. R. China
| | - Yinggang Liang
- Hubei Key Laboratory of Industrial Microbiology, Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Key Laboratory of Fermentation Engineering (Ministry of Education), National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Hubei University of Technology, Wuhan 430068, Hubei, P. R. China
| | - Chen Zhou
- Hubei Key Laboratory of Industrial Microbiology, Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Key Laboratory of Fermentation Engineering (Ministry of Education), National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Hubei University of Technology, Wuhan 430068, Hubei, P. R. China
| | - Weiting Jiao
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang West Road, Hefei 230036, Anhui, P. R. China
| | - Jingyi Wang
- Hubei Key Laboratory of Industrial Microbiology, Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Key Laboratory of Fermentation Engineering (Ministry of Education), National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Hubei University of Technology, Wuhan 430068, Hubei, P. R. China
| | - Mengzhou Zhou
- Hubei Key Laboratory of Industrial Microbiology, Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Key Laboratory of Fermentation Engineering (Ministry of Education), National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Hubei University of Technology, Wuhan 430068, Hubei, P. R. China
| | - Qian Wu
- Hubei Key Laboratory of Industrial Microbiology, Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Key Laboratory of Fermentation Engineering (Ministry of Education), National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Hubei University of Technology, Wuhan 430068, Hubei, P. R. China
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5
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Liu A, Ou Y, Shu H, Mou T, Li Q, Li J, Hu K, Chen S, He L, Zhou J, Ao X, Yang Y, Liu S. Exploring the role of Sichuan Baoning vinegar microbiota and the association with volatile flavor compounds at different fermentation depths. Front Microbiol 2023; 14:1135912. [PMID: 36876092 PMCID: PMC9975336 DOI: 10.3389/fmicb.2023.1135912] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/02/2023] [Accepted: 01/27/2023] [Indexed: 02/17/2023] Open
Abstract
Cereal vinegar is usually produced through solid-state fermentation, and the microbial community plays an important role in fermentation. In this study, the composition and function of Sichuan Baoning vinegar microbiota at different fermentation depths were evaluated by high-throughput sequencing combined with PICRUSt and FUNGuild analysis, and variations in volatile flavor compounds were also determined. The results revealed that no significant differences (p > 0.05) were found in both total acid content and pH of vinegar Pei collected on the same day with different depths. There were significant differences between the bacterial community of samples from the same day with different depths at both phylum and genus levels (p < 0.05), however, no obvious difference (p > 0.05) was observed in the fungal community. PICRUSt analysis indicated that fermentation depth affected the function of microbiota, meanwhile, FUNGuild analysis showed that there were variations in the abundance of trophic mode. Additionally, differences in volatile flavor compounds were observed in samples from the same day with different depths, and significant correlations between microbial community and volatile flavor compounds were observed. The present study provides insights into the composition and function of microbiota at different depths in cereal vinegar fermentation and quality control of vinegar products.
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Affiliation(s)
- Aiping Liu
- College of Food Science, Sichuan Agricultural University, Ya'an, Sichuan, China
| | - Yixue Ou
- College of Food Science, Sichuan Agricultural University, Ya'an, Sichuan, China
| | - Haojie Shu
- College of Food Science, Sichuan Agricultural University, Ya'an, Sichuan, China
| | - Tianyu Mou
- College of Food Science, Sichuan Agricultural University, Ya'an, Sichuan, China
| | - Qin Li
- College of Food Science, Sichuan Agricultural University, Ya'an, Sichuan, China
| | - Jianlong Li
- College of Food Science, Sichuan Agricultural University, Ya'an, Sichuan, China
| | - Kaidi Hu
- College of Food Science, Sichuan Agricultural University, Ya'an, Sichuan, China
| | - Shujuan Chen
- College of Food Science, Sichuan Agricultural University, Ya'an, Sichuan, China
| | - Li He
- College of Food Science, Sichuan Agricultural University, Ya'an, Sichuan, China
| | - Jiang Zhou
- Sichuan Baoning Vinegar Co., Ltd., Langzhong, Sichuan, China
| | - Xiaolin Ao
- College of Food Science, Sichuan Agricultural University, Ya'an, Sichuan, China
| | - Yong Yang
- College of Food Science, Sichuan Agricultural University, Ya'an, Sichuan, China
| | - Shuliang Liu
- College of Food Science, Sichuan Agricultural University, Ya'an, Sichuan, China
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6
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Liu A, Pan W, Li S, Li J, Li Q, He L, Chen S, Hu K, Hu X, Han G, Li S, Zhou J, Chen F, Liu S. Seasonal dynamics of microbiota and physicochemical indices in the industrial-scale fermentation of Sichuan Baoning vinegar. Food Chem X 2022; 16:100452. [PMID: 36185105 PMCID: PMC9516444 DOI: 10.1016/j.fochx.2022.100452] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2022] [Revised: 09/08/2022] [Accepted: 09/20/2022] [Indexed: 11/16/2022] Open
Abstract
Differences between the microbiomes in every-two seasons were observed. The increase in total acidity of vinegar Pei was lowest in the summer (3.40 g/100 g). Lactic acid and acetic acid contents in raw vinegar from each season were different.
We investigated the impact of seasons of the year on microbiota and physicochemical indices in industrial-scale fermentation of Sichuan Baoning vinegar. Illumina HiSeq sequencing results showed significant differences (P < 0.05) between the microbiomes of vinegar Pei in every-two seasons, except for bacterial communities between summer and autumn. Total acid, reducing sugar, starch, and alcohol contents of vinegar Pei from the same sampling day of each season were measurably different. Although total acid content in vinegar Pei was similar at the end of fermentation (P > 0.05), the increase in total acidity was highest in the autumn. Acetic acid content in raw vinegar was highest in the autumn (3472.42 mg/100 mL), and lowest in the summer (2304.01 mg/100 mL). This study provides a theoretical basis for the production of Sichuan bran vinegar with consistent quality and provides insights into the quality control of traditional fermented foods.
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Li Q, Li L, Zhu H, Yang F, Xiao K, Zhang L, Zhang M, Peng Y, Wang C, Li D, Wu Q, Zhou M. Lactobacillus fermentum as a new inhibitor to control advanced glycation end-product formation during vinegar fermentation. FOOD SCIENCE AND HUMAN WELLNESS 2022. [DOI: 10.1016/j.fshw.2022.04.031] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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8
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Inhibitory effects of some hydrocolloids on the formation of N-(carboxymethyl) lysine and N-(carboxyethyl) lysine in chemical models and fish patties. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113431] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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9
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Unraveling the Chemosensory Characteristics of Typical Chinese Commercial Rice Vinegars with Multiple Strategies. FOOD ANAL METHOD 2022. [DOI: 10.1007/s12161-022-02260-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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10
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Liu A, Wang R, Li J, Li Q, He L, Chen S, Ao X, Yang Y, Zou L, Chen R, Liu S. Multiple rounds of Aspergillus niger biofortification confer relatively stable quality with minor changes of microbial community during industrial-scale Baoning vinegar production. Food Res Int 2021; 150:110768. [PMID: 34865783 DOI: 10.1016/j.foodres.2021.110768] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2021] [Revised: 09/22/2021] [Accepted: 10/17/2021] [Indexed: 10/20/2022]
Abstract
Vinegar is consumed worldwide as a food condiment, especially in the Chinese diet. The present study optimized the addition of A. niger biofortified-bran Qu (0.3%, 0.45%, and 0.6%) as additional starter to improve total acid content and starch utilization rate in industrial-scale Baoning vinegar production. In addition, this novel study determined the quality and microbial community changes of Baoning vinegar during three-round biofortification in industrial scale. Our results indicated that A. niger biofortified-bran Qu added at 0.6% resulted in higher total acid content and starch utilization rate of vinegar Pei. Biofortification imposed minor changes in the microbial community during three-round biofortification, and more variation was observed in fungal community than that in bacterial community. Most importantly, the quality of Baoning vinegar remained relatively stable. This information further confirmed the feasibility of multiple rounds of A. niger biofortification, and can be used to provide theoretical basis for industrial-scale production.
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Affiliation(s)
- Aiping Liu
- College of Food Science, Sichuan Agricultural University, Ya'an, Sichuan 625014, People's Republic of China
| | - Rui Wang
- College of Food Science, Sichuan Agricultural University, Ya'an, Sichuan 625014, People's Republic of China
| | - Jianlong Li
- College of Food Science, Sichuan Agricultural University, Ya'an, Sichuan 625014, People's Republic of China
| | - Qin Li
- College of Food Science, Sichuan Agricultural University, Ya'an, Sichuan 625014, People's Republic of China
| | - Li He
- College of Food Science, Sichuan Agricultural University, Ya'an, Sichuan 625014, People's Republic of China
| | - Shujuan Chen
- College of Food Science, Sichuan Agricultural University, Ya'an, Sichuan 625014, People's Republic of China
| | - Xiaolin Ao
- College of Food Science, Sichuan Agricultural University, Ya'an, Sichuan 625014, People's Republic of China; Institute of Food Processing and Safety, Sichuan Agricultural University, Ya'an, Sichuan 625014, People's Republic of China
| | - Yong Yang
- College of Food Science, Sichuan Agricultural University, Ya'an, Sichuan 625014, People's Republic of China; Institute of Food Processing and Safety, Sichuan Agricultural University, Ya'an, Sichuan 625014, People's Republic of China
| | - Likou Zou
- College of Resources, Sichuan Agricultural University, Chengdu, Sichuan 611130, People's Republic of China
| | - Rong Chen
- Sichuan Baoning Vinegar Co., Ltd, Langzhong, Sichuan 637400, People's Republic of China
| | - Shuliang Liu
- College of Food Science, Sichuan Agricultural University, Ya'an, Sichuan 625014, People's Republic of China; Institute of Food Processing and Safety, Sichuan Agricultural University, Ya'an, Sichuan 625014, People's Republic of China.
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11
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Feng N, Shen Y, Hu C, Tan J, Huang Z, Wang C, Guo Z, Wu Q, Xiao J. Inhibition of Advanced Glycation End Products in Yogurt by Lotus Seedpod Oligomeric Procyanidin. Front Nutr 2021; 8:781998. [PMID: 34805254 PMCID: PMC8600140 DOI: 10.3389/fnut.2021.781998] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2021] [Accepted: 10/13/2021] [Indexed: 11/20/2022] Open
Abstract
The basic ingredients of yogurt include lactose and protein. Yogurt undergoes the Maillard reaction easily, producing many advanced glycation end products (AGEs) that cause some chronic diseases. Lotus seedpod oligomeric procyanidin (LSOPC) have demonstrated a strong inhibitory effect on AGE formation in simulated models; however, the inhibition of procyanidin on AGE formation and the subsequent effects on yogurt quality remains unknown. Our study demonstrated that LSOPC had a good inhibitory effect on the formation of fluorescent AGEs and Nε-carboxymethyl lysine (P < 0.05). The inhibitory capacity on AGEs and antioxidant activity of yogurt were positively correlated with the concentration of LSOPC. The effect of LSOPC on the physicochemical properties of yogurt was also evaluated. Bound water content, viscosity, and flavor of yogurt were significantly increased after LSOPC addition (P < 0.05). Therefore, LSOPC may lead to significant benefits for controlling AGE formation and improving the quality of yogurt.
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Affiliation(s)
- Nianjie Feng
- Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Hubei Research Center of Food Fermentation Engineering and Technology, Hubei University of Technology, Wuhan, China
| | - Yang Shen
- Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Hubei Research Center of Food Fermentation Engineering and Technology, Hubei University of Technology, Wuhan, China
| | - Chuanqin Hu
- Key Laboratory of Cleaner Production and Integrated Resource Utilization of China National Light Industry, Beijing Technology and Business University, Beijing, China
| | - Jiangying Tan
- Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Hubei Research Center of Food Fermentation Engineering and Technology, Hubei University of Technology, Wuhan, China
| | - Zhao Huang
- Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Hubei Research Center of Food Fermentation Engineering and Technology, Hubei University of Technology, Wuhan, China
| | - Chao Wang
- Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Hubei Research Center of Food Fermentation Engineering and Technology, Hubei University of Technology, Wuhan, China
| | - Zhiqiang Guo
- State Key Laboratory of Marine Resource Utilization in South China Sea, Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Ministry of Education, Engineering Research Center of Utilization of Tropical Polysaccharide Resources, School of Food Science and Engineering, Hainan University, Haikou, China
| | - Qian Wu
- Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Hubei Research Center of Food Fermentation Engineering and Technology, Hubei University of Technology, Wuhan, China
| | - Juan Xiao
- State Key Laboratory of Marine Resource Utilization in South China Sea, Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Ministry of Education, Engineering Research Center of Utilization of Tropical Polysaccharide Resources, School of Food Science and Engineering, Hainan University, Haikou, China
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12
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Zhu M, Pan J, Hu X, Zhang G. Epicatechin Gallate as Xanthine Oxidase Inhibitor: Inhibitory Kinetics, Binding Characteristics, Synergistic Inhibition, and Action Mechanism. Foods 2021; 10:2191. [PMID: 34574301 PMCID: PMC8464939 DOI: 10.3390/foods10092191] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2021] [Revised: 09/10/2021] [Accepted: 09/13/2021] [Indexed: 01/03/2023] Open
Abstract
Epicatechin gallate (ECG) is one of the main components of catechins and has multiple bioactivities. In this work, the inhibitory ability and molecular mechanism of ECG on XO were investigated systematically. ECG was determined as a mixed xanthine oxidase (XO) inhibitor with an IC50 value of 19.33 ± 0.45 μM. The promotion of reduced XO and the inhibition of the formation of uric acid by ECG led to a decrease in O2- radical. The stable ECG-XO complex was formed by hydrogen bonds and van der Waals forces, with the binding constant of the magnitude of 104 L mol-1, and ECG influenced the stability of the polypeptide skeleton and resulted in a more compact conformation of XO. Computational simulations further characterized the binding characteristics and revealed that the inhibitory mechanism of ECG on XO was likely that ECG bound to the vicinity of flavin adenine dinucleotide (FAD) and altered the conformation of XO, hindering the entry of substrate and the diffusion of catalytic products. ECG and allopurinol bound to different active sites of XO and exerted a synergistic inhibitory effect through enhancing their binding stability with XO and changing the target amino acid residues of XO. These findings may provide a theoretical basis for the further application of ECG in the fields of food nutrition and functional foods.
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Affiliation(s)
| | | | | | - Guowen Zhang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; (M.Z.); (J.P.); (X.H.)
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13
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Wu Q, Zhao K, Chen Y, Ouyang Y, Feng Y, Li S, Zhang L, Feng N. Effect of lotus seedpod oligomeric procyanidins on AGEs formation in simulated gastrointestinal tract and cytotoxicity in Caco-2 cells. Food Funct 2021; 12:3527-3538. [PMID: 33900335 DOI: 10.1039/d0fo03152f] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
Abstract
This study explored the effects of lotus seedpod oligomeric procyanidins (LSOPC) and their main monomer catechin (CC) on the formation of advanced glycation end products (AGEs) and Caco-2 cytotoxicity during gastrointestinal digestion. Studies have found that LSOPC and CC inhibited the AGEs formation effectively in simulated gastrointestinal digestion and protected Caco-2 cells from AGEs attack. The effect of CC on the inhibition of AGEs formation was significantly better than that of LSOPC. Further, they could effectively inhibit the digestive enzyme activity, reactive oxygen species, RAGE-p38MAPK-NF-κB signaling pathway, inflammatory factors (tumor necrosis factor alpha, interleukin 6), and adhesion factors (intercellular cell adhesion molecule-1, vascular cell adhesion molecule-1) to protect Caco-2 cells.
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Affiliation(s)
- Qian Wu
- Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratoy of Industrial Microbiology, National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Hubei Research Center of Food Fermentation Engineering and Technology, Hubei University of Technology, Wuhan, Hubei 430068, China. and State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang West Road, Hefei, 230036, Anhui, P.R. China
| | - Kuoquan Zhao
- Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratoy of Industrial Microbiology, National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Hubei Research Center of Food Fermentation Engineering and Technology, Hubei University of Technology, Wuhan, Hubei 430068, China.
| | - Yuanyuan Chen
- College of Food Science, Southwest University, Chongqing, 400715, China
| | - Yu Ouyang
- Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratoy of Industrial Microbiology, National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Hubei Research Center of Food Fermentation Engineering and Technology, Hubei University of Technology, Wuhan, Hubei 430068, China.
| | - Yingna Feng
- Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratoy of Industrial Microbiology, National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Hubei Research Center of Food Fermentation Engineering and Technology, Hubei University of Technology, Wuhan, Hubei 430068, China.
| | - Shuyi Li
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, Hubei 430023, China
| | - Liang Zhang
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang West Road, Hefei, 230036, Anhui, P.R. China
| | - Nianjie Feng
- Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratoy of Industrial Microbiology, National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Hubei Research Center of Food Fermentation Engineering and Technology, Hubei University of Technology, Wuhan, Hubei 430068, China. and School of Materials and Chemical Engineering, Hubei University of Technology, Wuhan, Hubei 430068, China
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14
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Wang Z, Cai R, Yang X, Gao Z, Yuan Y, Yue T. Changes in aroma components and potential Maillard reaction products during the stir-frying of pork slices. Food Control 2021. [DOI: 10.1016/j.foodcont.2020.107855] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
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15
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Galvan D, Aquino A, Effting L, Mantovani ACG, Bona E, Conte-Junior CA. E-sensing and nanoscale-sensing devices associated with data processing algorithms applied to food quality control: a systematic review. Crit Rev Food Sci Nutr 2021; 62:6605-6645. [PMID: 33779434 DOI: 10.1080/10408398.2021.1903384] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
Abstract
Devices of human-based senses such as e-noses, e-tongues and e-eyes can be used to analyze different compounds in several food matrices. These sensors allow the detection of one or more compounds present in complex food samples, and the responses obtained can be used for several goals when different chemometric tools are applied. In this systematic review, we used Preferred Reporting Items for Systematic Reviews and Meta-Analysis guidelines, to address issues such as e-sensing with chemometric methods for food quality control (FQC). A total of 109 eligible articles were selected from PubMed, Scopus and Web of Science. Thus, we predicted that the association between e-sensing and chemometric tools is essential for FQC. Most studies have applied preliminary approaches like exploratory analysis, while the classification/regression methods have been less investigated. It is worth mentioning that non-linear methods based on artificial intelligence/machine learning, in most cases, had classification/regression performances superior to non-liner, although their applications were seen less often. Another approach that has generated promising results is the data fusion between e-sensing devices or in conjunction with other analytical techniques. Furthermore, some future trends in the application of miniaturized devices and nanoscale sensors are also discussed.
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Affiliation(s)
- Diego Galvan
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, RJ, Brazil.,Laboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM), Department of Biochemistry, Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, RJ, Brazil.,Nanotechnology Network, Carlos Chagas Filho Research Support Foundation of the State of Rio de Janeiro (FAPERJ), Rio de Janeiro, RJ, Brazil
| | - Adriano Aquino
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, RJ, Brazil.,Laboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM), Department of Biochemistry, Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, RJ, Brazil.,Nanotechnology Network, Carlos Chagas Filho Research Support Foundation of the State of Rio de Janeiro (FAPERJ), Rio de Janeiro, RJ, Brazil
| | - Luciane Effting
- Chemistry Department, State University of Londrina (UEL), Londrina, PR, Brazil
| | | | - Evandro Bona
- Post-Graduation Program of Food Technology (PPGTA), Federal University of Technology Paraná (UTFPR), Campo Mourão, PR, Brazil
| | - Carlos Adam Conte-Junior
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, RJ, Brazil.,Laboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM), Department of Biochemistry, Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro, RJ, Brazil.,Nanotechnology Network, Carlos Chagas Filho Research Support Foundation of the State of Rio de Janeiro (FAPERJ), Rio de Janeiro, RJ, Brazil
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16
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Wu Q, Chen Y, Ouyang Y, He Y, Xiao J, Zhang L, Feng N. Effect of catechin on dietary AGEs absorption and cytotoxicity in Caco-2 cells. Food Chem 2021; 355:129574. [PMID: 33799251 DOI: 10.1016/j.foodchem.2021.129574] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2020] [Revised: 02/03/2021] [Accepted: 03/07/2021] [Indexed: 12/17/2022]
Abstract
Maillard reaction produces advanced glycation end products (AGEs) that endanger human health. This study investigated the protective effect of (+)-catechin (CC) on different types of dietary AGEs absorption and cytotoxicity in Caco-2 cells. Our results showed that CC had higher inhibitory rate on peptide bound-AGEs absorption than free Nɛ-carboxymethyl lysine (CML), which dropped to 36.24% and 32.21% when treated with 20 and 50 μM CC. The reasons might be that CC could repair the loose tight junction (ZO-1) and down-regulation of protein-coupling peptide carrier 1 (PEPT-1) expression in Caco-2 cells which were in accordance with molecular docking results. Additionally, CC could remarkably decreased the protein levels of receptor of AGEs (RAGE), mitogen-activated protein kinases (MAPK) and nuclear factor-kappa B (NF-κB) that detected by western blotting and immunohistochemical staining method. Taken together, these findings demonstrated that CC may inhibit AGEs absorption and protected Caco-2 cells against RAGE-MAPK-NF-κB signaling suppression.
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Affiliation(s)
- Qian Wu
- Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratoy of Industrial Microbiology, National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Hubei Research Center of Food Fermentation Engineering and Technology, Hubei University of Technology, Wuhan, Hubei 430068, China; State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Chang jiang West Road, Hefei, 230036 Anhui, China.
| | - Yuanyuan Chen
- Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratoy of Industrial Microbiology, National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Hubei Research Center of Food Fermentation Engineering and Technology, Hubei University of Technology, Wuhan, Hubei 430068, China.
| | - Yu Ouyang
- Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratoy of Industrial Microbiology, National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Hubei Research Center of Food Fermentation Engineering and Technology, Hubei University of Technology, Wuhan, Hubei 430068, China.
| | - Yi He
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, Hubei 430023, China.
| | - Juan Xiao
- College of Food Science and Engineering, Hainan University Engineering Research Center of Utilization of Tropical Polysaccharide Resources, Ministry of Education Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Haikou 570228, China.
| | - Liang Zhang
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Chang jiang West Road, Hefei, 230036 Anhui, China.
| | - Nianjie Feng
- Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratoy of Industrial Microbiology, National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Hubei Research Center of Food Fermentation Engineering and Technology, Hubei University of Technology, Wuhan, Hubei 430068, China; School of Materials and Chemical Engineering, Hubei University of Technology, Wuhan, Hubei 430068, China.
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17
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Liu L, Hu H, Yu Y, Zhao J, Yuan L, Liu S, Zhao S, Huang R, Xie J, Shen M. Characterization and identification of different Chinese fermented vinegars based on their volatile components. J Food Biochem 2021; 45:e13670. [PMID: 33616979 DOI: 10.1111/jfbc.13670] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2020] [Revised: 01/11/2021] [Accepted: 02/07/2021] [Indexed: 11/30/2022]
Abstract
In this study, volatile components of 40 Chinese fermented vinegar samples, made from different raw materials, starters, and processing technologies, were collected from different geographic origins in China (Shanxi, Jiangsu, Sichuan, and Fujian Province) and their volatile components were analyzed by headspace-solid-phase microextraction-gas chromatography-mass spectrometry. Sixty-two aroma compounds have been identified by NIST library combined with retention index, mainly including esters, heterocyclics, acids, aldehydes, and ketones. In addition, multivariate analysis including principal component analysis and partial least squares-discriminant analysis (PLS-DA) were carried out to discriminate vinegars based on their composition of volatile components. For PLS-DA models, analysis of variance (ANOVA) or variable importance in the projection (VIP) value were used to select variables with the highest discriminatory power, and the Kennard-Stone algorithm was used to select the training and testing samples. The PLS-DA models (ANOVA or VIP) all provided a classification accuracy of 100% for the training set, and subsequent application of these models allowed the grouping of unknown samples (testing set) according to their characteristics (raw materials and processing technology). PRACTICAL APPLICATIONS: Traditional Chinese vinegars have a long history but nowadays adulterations of them are becoming a problem in the market. In this study, Chinese fermented vinegars from different varieties were identified based on volatile composition. We found that starter cultures and fermentation process have the greatest influence on the volatile components of vinegars, while the influence of raw material and steaming of raw material are weaker volatile components. Then, partial least squares-discriminant analysis models, we carried out could successfully be applied to predict unknown vinegar samples based on a database of volatile components. This study provided a strategy to detect the identity of different vinegars, which can also be used to monitor the quality and safety of traditional Chinese vinegars.
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Affiliation(s)
- Lichun Liu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
| | - Huiyu Hu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
| | - Yanpeng Yu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
| | - Jiahui Zhao
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
| | - Lanlan Yuan
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
| | - Shanshan Liu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
| | - Shanshan Zhao
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
| | - Rong Huang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
| | - Jianhua Xie
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
| | - Mingyue Shen
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
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18
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Yuan X, Chen X, Virk MS, Ma Y, Chen F. Effects of Various Rice-Based Raw Materials on Enhancement of Volatile Aromatic Compounds in Monascus Vinegar. Molecules 2021; 26:687. [PMID: 33525711 PMCID: PMC7866154 DOI: 10.3390/molecules26030687] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2020] [Revised: 01/25/2021] [Accepted: 01/26/2021] [Indexed: 11/16/2022] Open
Abstract
Monascus vinegar (MV), during whose brewing process Monascus spp. and polished rice (PR) are normally used as the starter and the raw material, respectively, is one of the traditional vinegars in China. In this study, the effects of three raw materials, including PR, unhusked rice (UR), and germinated UR (GR), on MV volatile compounds have been investigated. The results revealed that MV of GR (GMV), and its intermediate Monascus wine (GMW), exhibited the highest amount of aroma, not only in the concentrations but also in the varieties of the aromatic compounds mainly contributing to the final fragrance. Especially after three years of aging, the contents of benzaldehyde and furfural in GMV could reach to 13.93% and 0.57%, respectively, both of which can coordinate synergistically on enhancing the aroma. We also found that the filtering efficiency was significantly improved when UR and GR were applied as the raw materials, respectively. Therefore, GR might be more suitable raw materials for MV.
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Affiliation(s)
- Xi Yuan
- Hubei International Scientific and Technological Cooperation Base of Traditional Fermented Foods, Huazhong Agricultural University, Wuhan 430070, China; (X.Y.); (M.S.V.)
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Xiaoyuan Chen
- Nutrition & Health Research Institute, COFCO Corporation, Beijing 102209, China;
| | - Muhammad Safiullah Virk
- Hubei International Scientific and Technological Cooperation Base of Traditional Fermented Foods, Huazhong Agricultural University, Wuhan 430070, China; (X.Y.); (M.S.V.)
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Yinglun Ma
- Fujian Yongchun Ageing Vinegar Vinegar Industry Co., Ltd., Quanzhou 362000, China;
| | - Fusheng Chen
- Hubei International Scientific and Technological Cooperation Base of Traditional Fermented Foods, Huazhong Agricultural University, Wuhan 430070, China; (X.Y.); (M.S.V.)
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
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19
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Wu Q, Zhao K, Chen Y, Xiao J, Zhou M, Li D, Feng N, Wang C. Ethanol as an accelerator for the formation of advanced glycation end products in glucose-lysine solution. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109135] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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20
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Wu Q, Tang S, Zhang L, Xiao J, Luo Q, Chen Y, Zhou M, Feng N, Wang C. The inhibitory effect of the catechin structure on advanced glycation end product formation in alcoholic media. Food Funct 2020; 11:5396-5408. [DOI: 10.1039/c9fo02887k] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Abstract
Catechin has a good inhibitory effect on advanced glycation end product (AGE) formation in alcoholic media, which is generated by Maillard reaction is closely related to diabetes.
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Affiliation(s)
- Qian Wu
- Key Laboratory of Fermentation Engineering (Ministry of Education)
- Hubei Key Laboratory of Industrial Microbiology
- National “111” Center for Cellular Regulation and Molecular Pharmaceutics
- Hubei Research Center of Food Fermentation Engineering and Technology
- Hubei University of Technology
| | - Shimiao Tang
- Key Laboratory of Fermentation Engineering (Ministry of Education)
- Hubei Key Laboratory of Industrial Microbiology
- National “111” Center for Cellular Regulation and Molecular Pharmaceutics
- Hubei Research Center of Food Fermentation Engineering and Technology
- Hubei University of Technology
| | - Liang Zhang
- State Key Laboratory of Tea Plant Biology and Utilization
- Anhui Agricultural University
- Hefei
- P.R. China
| | - Jinsong Xiao
- Beijing Engineering and Technology Research Center of Food Additives
- Beijing Technology & Business University (BTBU)
- Beijing 100048
- China
| | - Qing Luo
- Key Laboratory of Fermentation Engineering (Ministry of Education)
- Hubei Key Laboratory of Industrial Microbiology
- National “111” Center for Cellular Regulation and Molecular Pharmaceutics
- Hubei Research Center of Food Fermentation Engineering and Technology
- Hubei University of Technology
| | - Yuanyuan Chen
- Key Laboratory of Fermentation Engineering (Ministry of Education)
- Hubei Key Laboratory of Industrial Microbiology
- National “111” Center for Cellular Regulation and Molecular Pharmaceutics
- Hubei Research Center of Food Fermentation Engineering and Technology
- Hubei University of Technology
| | - Mengzhou Zhou
- Key Laboratory of Fermentation Engineering (Ministry of Education)
- Hubei Key Laboratory of Industrial Microbiology
- National “111” Center for Cellular Regulation and Molecular Pharmaceutics
- Hubei Research Center of Food Fermentation Engineering and Technology
- Hubei University of Technology
| | - Nianjie Feng
- Key Laboratory of Fermentation Engineering (Ministry of Education)
- Hubei Key Laboratory of Industrial Microbiology
- National “111” Center for Cellular Regulation and Molecular Pharmaceutics
- Hubei Research Center of Food Fermentation Engineering and Technology
- Hubei University of Technology
| | - Chao Wang
- Key Laboratory of Fermentation Engineering (Ministry of Education)
- Hubei Key Laboratory of Industrial Microbiology
- National “111” Center for Cellular Regulation and Molecular Pharmaceutics
- Hubei Research Center of Food Fermentation Engineering and Technology
- Hubei University of Technology
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