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Archeochemistry reveals the first steps into modern industrial brewing. Sci Rep 2022; 12:9251. [PMID: 35661112 PMCID: PMC9166709 DOI: 10.1038/s41598-022-12943-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2022] [Accepted: 05/18/2022] [Indexed: 11/17/2022] Open
Abstract
A historical beer, dated to the German Empire era, was recently found in northern Germany. Its chemical composition represents a unique source of insights into brewing culture of the late nineteenth century when pioneer innovations laid the foundations for industrial brewing. Complementary analytics including metabolomics, microbiological, sensory, and beer attribute analysis revealed its molecular profile and certify the unprecedented good storage condition even after 130 years in the bottle. Comparing its chemical signature to that of four hundred modern brews allowed to describe molecular fingerprints teaching us about technological aspects of historical beer brewing. Several critical production steps such as malting and germ treatment, wort preparation and fermentation, filtration and storage, and compliance with the Bavarian Purity Law left detectable molecular imprints. In addition, the aging process of the drinkable brew could be analyzed on a chemical level and resulted in an unseen diversity of hops- and Maillard-derived compounds. Using this archeochemical forensic approach, the historical production process of a culturally significant beverage could be traced and the ravages of time made visible.
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Yuan X, Nie C, Liu H, Ma Q, Peng B, Zhang M, Chen Z, Li J. Comparison of metabolic fate, target organs, and microbiota interactions of free and bound dietary advanced glycation end products. Crit Rev Food Sci Nutr 2021:1-22. [PMID: 34698575 DOI: 10.1080/10408398.2021.1991265] [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: 10/20/2022]
Abstract
Increased intake of Western diets and ultra-processed foods is accompanied by increased intake of advanced glycation end products (AGEs). AGEs can be generated exogenously in the thermal processing of food and endogenously in the human body, which associated with various chronic diseases. In food, AGEs can be divided into free and bound forms, which differ in their bioavailability, digestion, absorption, gut microbial interactions and untargeted metabolites. We summarized the measurements and contents of free and bound AGE in foods. Moreover, the ingestion, digestion, absorption, excretion, gut microbiota interactions, and metabolites and metabolic pathways between free and bound AGEs based on animal and human studies were compared. Bound AGEs were predominant in most of the selected foods, while beer and soy sauce were rich in free AGEs. Only 10%-30% of AGEs were absorbed into the systemic circulation when orally administered. The excretion of ingested free and bound AGEs was approximately 90% and 60%, respectively. Dietary free CML has a detrimental effect on gut microbiota composition, while bound AGEs have both detrimental and beneficial impacts. Free and bound dietary AGEs changed amino acid metabolism, energy metabolism and carbohydrate metabolism. And besides, bound dietary AGEs altered vitamin metabolism, and glycerolipid metabolism.
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Affiliation(s)
- Xiaojin Yuan
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
| | - Chenxi Nie
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
| | - Huicui Liu
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
| | - Qingyu Ma
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
| | - Bo Peng
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
| | - Min Zhang
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
| | - Zhifei Chen
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
| | - Juxiu Li
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
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Zong X, Yang H, Jin X, Brennan CS, Coldea TE, Cai L, Zhao H. Effect of dissolved oxygen on the oxidative and structural characteristics of protein in beer during forced ageing. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.14894] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Xuyan Zong
- School of Bioengineering Sichuan University of Science and Engineering Yibin644005China
| | - Huirong Yang
- College of Food Science and Technology Southwest Minzu University Chengdu610041China
| | - Xiaofan Jin
- School of Food Science and Engineering South China University of Technology Guangzhou510640China
| | - Charles S. Brennan
- Department of Wine, Food and Molecular Biosciences Lincoln University Lincoln Canterbury7464New Zealand
| | - Teodora Emilia Coldea
- Faculty of Food Science and Technology University of Agricultural Sciences and Veterinary Medicine Cluj‐Napoca400372Romania
| | - Linfei Cai
- School of Food Science and Engineering South China University of Technology Guangzhou510640China
| | - Haifeng Zhao
- School of Food Science and Engineering South China University of Technology Guangzhou510640China
- Research Institute for Food Nutrition and Human Health Guangzhou510640China
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Tian T, Sun J, Wu D, Xiao J, Lu J. Objective measures of greengage wine quality: From taste-active compound and aroma-active compound to sensory profiles. Food Chem 2020; 340:128179. [PMID: 33007693 DOI: 10.1016/j.foodchem.2020.128179] [Citation(s) in RCA: 29] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2020] [Revised: 09/03/2020] [Accepted: 09/21/2020] [Indexed: 02/05/2023]
Abstract
This study is sought to identify the components in greengage wine that predict the sensory properties. Taste-active compounds and aroma-active compounds of 20 commercially available greengage wines from different regions were characterized. The relationship between these compounds, wine samples and sensory attributes was modeled by partial least squares regression. The regression analysis indicated the taste-active compounds, alanine, leucine, proline, glutamic acid, lysine, malic acid, citric acid, sucrose, glucose, gallic acid, caffeic acid and tannin made a great contribution to the characteristic taste or mouthfeel of greengage wine. Meanwhile, the aroma-active compounds, including ethyl acetate, ethyl butanoate, ethyl hexanoate, ethyl octanoate, ethyl decanoate, 3-methylbutanol, 5-hydroxymethylfurfural, octanoic acid and benzaldehyde, modeled well with the flavor characteristic of greengage wine. The study revealed new insights into the relationship between chemistry and wine sensory characters, which has implications for developing an objective measurement system for determining greengage wine quality.
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Affiliation(s)
- Tiantian Tian
- The Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, Wuxi 214122, Jiangsu, China; National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi 214122, Jiangsu, China; Jiangsu Provincial Research Center for Bioactive Product Processing Technology, Jiangnan University, Wuxi 214122, Jiangsu, China; School of Biotechnology, Jiangnan University, Wuxi 214122, Jiangsu, China
| | - Junyong Sun
- The Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, Wuxi 214122, Jiangsu, China; National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi 214122, Jiangsu, China; Jiangsu Provincial Research Center for Bioactive Product Processing Technology, Jiangnan University, Wuxi 214122, Jiangsu, China; School of Biotechnology, Jiangnan University, Wuxi 214122, Jiangsu, China
| | - Dianhui Wu
- The Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, Wuxi 214122, Jiangsu, China; National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi 214122, Jiangsu, China; Jiangsu Provincial Research Center for Bioactive Product Processing Technology, Jiangnan University, Wuxi 214122, Jiangsu, China; School of Biotechnology, Jiangnan University, Wuxi 214122, Jiangsu, China
| | - Jianbo Xiao
- Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Food Science and Technology, University of Vigo - Ourense Campus, E-32004 Ourense, Spain.
| | - Jian Lu
- The Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, Wuxi 214122, Jiangsu, China; National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi 214122, Jiangsu, China; Jiangsu Provincial Research Center for Bioactive Product Processing Technology, Jiangnan University, Wuxi 214122, Jiangsu, China; School of Biotechnology, Jiangnan University, Wuxi 214122, Jiangsu, China.
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Yu Z, Luo Q, Xiao L, Sun Y, Li R, Sun Z, Li X. Beer-spoilage characteristics of Staphylococcus xylosus newly isolated from craft beer and its potential to influence beer quality. Food Sci Nutr 2019; 7:3950-3957. [PMID: 31890173 PMCID: PMC6924307 DOI: 10.1002/fsn3.1256] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2019] [Revised: 07/26/2019] [Accepted: 08/12/2019] [Indexed: 01/24/2023] Open
Abstract
To meet demands for fresh flavor and unique taste from beer consumer, there is an increase in the popularity of craft beer, which is more susceptible to microbial contamination than the industry beer. A beer-spoilage strain was isolated from craft beer and identified as Staphylococcus xylosus strain BS7. The isolate BS7 showed that high beer-spoilage ability at low temperature (4°C), low pH (4.0) and high ethanol concentration (7.0%, v/v). Compared with the other known strains of S. xylosus, strain BS7 was resistant to hop compounds and had an evolutionary stability in hop resistance. Strain BS7 was able to grow quickly and utilizes nutrients in commercial beer, produces organic acids and biogenic amines, and changes beer flavor profile. These results suggest that S. xylosus strain BS7 is a beer-spoilage strain with the danger, which can lead to the beer-spoilage issues during craft beer production.
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Affiliation(s)
- Zhimin Yu
- School of Biological EngineeringDalian Polytechnic UniversityDalianChina
| | - Qiuying Luo
- School of Biological EngineeringDalian Polytechnic UniversityDalianChina
| | - Li Xiao
- School of Biological EngineeringDalian Polytechnic UniversityDalianChina
| | - Yumei Sun
- School of Biological EngineeringDalian Polytechnic UniversityDalianChina
| | - Rong Li
- School of Biological EngineeringDalian Polytechnic UniversityDalianChina
| | - Zhen Sun
- School of Biological EngineeringDalian Polytechnic UniversityDalianChina
| | - Xianzhen Li
- School of Biological EngineeringDalian Polytechnic UniversityDalianChina
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Cai L, Brennan CS, Yang H, Li W, Zhao H. Evolution of oxidative and structural characteristics of proteins, especially lipid transfer protein 1 (LTP1) in beer during forced‐ageing. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14250] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Linfei Cai
- School of Food Science and Engineering South China University of Technology Guangzhou 510640 China
| | - Charles S. Brennan
- Department of Wine, Food and Molecular Biosciences Lincoln University Lincoln7464Canterbury New Zealand
| | - Huirong Yang
- School of Food Science and Engineering South China University of Technology Guangzhou 510640 China
| | - Wanying Li
- School of Food Science and Engineering South China University of Technology Guangzhou 510640 China
| | - Haifeng Zhao
- School of Food Science and Engineering South China University of Technology Guangzhou 510640 China
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