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Zhang M, Liu H, Xu L, Zhang X, Chen W, Wang C. Therapeutic Potential of Fucoidan in Alleviating Histamine-Induced Liver Injury: Insights from Mice Studies. Foods 2024; 13:1523. [PMID: 38790823 PMCID: PMC11120395 DOI: 10.3390/foods13101523] [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: 04/05/2024] [Revised: 05/03/2024] [Accepted: 05/10/2024] [Indexed: 05/26/2024] Open
Abstract
Histamine, a bioactive component in certain foods such as Huangjiu has been associated with liver injury and disrupted intestinal balance. This study explored the potential therapeutic effects of fucoidan (FCD) in mitigating histamine-induced imbalances in mice. We found that FCD mitigated liver injury, reducing transaminases, oxidative stress, and inflammation. Histological improvements included decreased cell infiltration and necrosis. FCD restored tight junction proteins and suppressed inflammation-related genes. Western blot analysis revealed FCD's impact on TGF-β1, p-AKT, AKT, CYP2E1, Grp78, NLRP3, Cas-1, and GSDMD. Gut LPS levels decreased with FCD. Gut microbiota analysis showed FCD's modulation effect, reducing Firmicutes and increasing Bacteroides. FCD demonstrates potential in alleviating histamine-induced liver injury, regulating inflammation, and influencing gut microbiota. Further research exploring higher dosages and additional parameters is warranted.
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Affiliation(s)
| | | | | | | | | | - Chengtao Wang
- Key Laboratory of Geriatric Nutrition and Health, Ministry of Education, Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China; (M.Z.); (H.L.); (L.X.); (X.Z.); (W.C.)
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2
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Wang Z, Zhang M, Hao L, Jiao X, Wu C. Two novel polysaccharides from Huangshui: Purification, structure, and bioactivities. Int J Biol Macromol 2024; 267:131396. [PMID: 38582468 DOI: 10.1016/j.ijbiomac.2024.131396] [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: 12/27/2023] [Revised: 03/30/2024] [Accepted: 04/03/2024] [Indexed: 04/08/2024]
Abstract
In this study, the novel polysaccharides named HSP-0 M and HSP-0.1 M were successfully purified from Huangshui (HS), and their structural properties and bioactivities were investigated. Structural analysis revealed that HSP-0 M had a molecular weight of 493.87 kDa and was composed of arabinose, galactose, glucose, xylose, and mannose in a molar ratio of 1.48:1.09:26.52:1.33:1.00. On the other hand, HSP-0.1 M was made up of fructose, arabinose, galactose, glucose, xylose, mannose, ribose, galacturonic acid and glucuronic acid in a ratio of 2.67:26.00:29.10:36.83:16.22:30.53:1.00:1.43:3.64 with a molecular weight of 157.6 kDa. Methylated and 2D NMR analyses indicated that T-Glcp-(1 → 4)-Glcp-(1 → 2)-Glcp-(1 → 3)-Glcp was the primary chain of HSP-0 M, and the backbone of HSP-0.1 M was made up of →3)-Galp-(1 → 6)-Manp-(1 → 3)-Glcp-(1 → 6)-Glcp-(1 → 2)-Manp-(1 → 6)-Glcp-(1 → 3)-Galp. Morphological research showed that both polysaccharides were homogeneous as well as exhibit a web-like structure and an irregular lamellar structure. Furthermore, HSP-0 M demonstrated the capacity to safeguard Lactococcus lactis from damage caused by low temperatures and freeze-drying, while HSP-0.1 M exhibited noteworthy antioxidant activity. These results established a theoretical foundation for the applications of HSPs in food products, cosmetics, and medicines.
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Affiliation(s)
- Zihao Wang
- College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China; Key Laboratory of Leather Chemistry and Engineering, Ministry of Education, Sichuan University, Chengdu 610065, China
| | - Min Zhang
- College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China; Key Laboratory of Leather Chemistry and Engineering, Ministry of Education, Sichuan University, Chengdu 610065, China
| | - Liying Hao
- State Key Laboratory of Oral Diseases, National Clinical Research Center for Oral Diseases, West China Hospital of Stomatology, Sichuan University, Chengdu 610041, China
| | - Xue Jiao
- College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China; Key Laboratory of Leather Chemistry and Engineering, Ministry of Education, Sichuan University, Chengdu 610065, China
| | - Chongde Wu
- College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China; Key Laboratory of Leather Chemistry and Engineering, Ministry of Education, Sichuan University, Chengdu 610065, China.
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3
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El Awady ME, Mohamed SS, Abo Elsoud MM, Mahmoud MG, Anwar MM, Ahmed MM, Eltaher A, Magdeldin S, Attallah A, Elhagry AE, Abdelhamid SA. Insight into antioxidant and anti-inflammatory effects of marine bacterial natural exopolysaccharide (EPSSM) using carrageenan-induced paw edema in rats. Sci Rep 2024; 14:5113. [PMID: 38429312 PMCID: PMC10907693 DOI: 10.1038/s41598-024-53502-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2023] [Accepted: 02/01/2024] [Indexed: 03/03/2024] Open
Abstract
Inflammation is a part of the body's intricate biological reaction to noxious stimuli and defensive reactions. So, the aim of this investigation was to study the anti-inflammatory activity of exopolysaccharide (EPSSM) using carrageenan-induced paw edema in rats. A halophilic bacterial strain was isolated from marine sediments in the Red Sea in Egypt. The isolate has been visually and physiologically recognized, as well as by analyzing its 16S rRNA gene, which confirms Kocuria sp. clone Asker4. This particular isolate can be referenced using the accession number OL798051.1. EPSSM was subjected to purification and fractionation by a DEAE-cellulose column. Preliminary chemical analysis of EPSSM indicated that the monosaccharides were fructose, glucuronic acid, and xylose, with 2.0, 0.5, and 1.0, respectively. The antioxidant potential of EPSSM was investigated, and it was discovered that the level of activity increased independently of the concentrations, reaching a maximum threshold of 94.13% at 100 µg/mL of EPSSM for 120 min. Also, EPSSM at 50 mg/kg orally produced a significant anti-inflammatory effect on the carrageenan model at 2, 3, and 4 intervals. The EPSSM intervention resulted in reductions in the levels of catalase and superoxide dismutase enzymes, as well as a decrease in glutathione. Furthermore, the levels of nitric oxide, lipid peroxidation, and reactive oxygen species resulting from carrageenan-induced edema showed a significant reduction subsequent to the administration of EPSSM. Moreover, the findings indicated that the protein expression levels of cyclooxygenase-2 and interleukin-6 were reduced following treatment with EPSSM, resulting in a reduction of paw edema.
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Affiliation(s)
- Mohamed E El Awady
- Microbial Biotechnology Department, National Research Centre, El-Buhouth St. 33 Dokki, Cairo, Egypt
| | - Sahar S Mohamed
- Microbial Biotechnology Department, National Research Centre, El-Buhouth St. 33 Dokki, Cairo, Egypt.
| | - Mostafa M Abo Elsoud
- Microbial Biotechnology Department, National Research Centre, El-Buhouth St. 33 Dokki, Cairo, Egypt
| | - Manal G Mahmoud
- Microbial Biotechnology Department, National Research Centre, El-Buhouth St. 33 Dokki, Cairo, Egypt
| | - Mai M Anwar
- Department of Biochemistry, National Organization for Drug Control and Research (NODCAR)/Egyptian Drug Authority (EDA), Cairo, Egypt
| | - Mahgoub M Ahmed
- Molecular Drug Evaluation Department, National Organization for Drug Control and Research (NODCAR), Cairo, 12553, Egypt
| | - Ashraf Eltaher
- Senior research associate at 57357 hospital Master of life science informatics at Bonn university, Bachelor of pharmaceutical sciences, Cairo University, Cairo, Egypt
| | - Sameh Magdeldin
- Proteomics and Metabolomics Research Program, Basic Research Unit, Research Department, Children's Cancer Hospital Egypt 57357, Cairo, 11441, Egypt
- Department of Physiology, Faculty of Veterinary Medicine, Suez Canal University, Ismailia, 41522, Egypt
| | - Ashraf Attallah
- Microbial Genetics Department, National Research Center, El-Buhouth St. 33 Dokki, Cairo, Egypt
| | - Ali E Elhagry
- Microbiology Department, Faculty of Science, Al-Azhar University, Cairo, Egypt
| | - Sayeda A Abdelhamid
- Microbial Biotechnology Department, National Research Centre, El-Buhouth St. 33 Dokki, Cairo, Egypt.
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4
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Yang Y, Ren Q, Zhou Z, Li X, Ren D, Ji Z, Mao J. Structural elucidation of a highly branched α-D-glucan from Huangjiu and its hepatoprotective activity via gut microbiome regulation and intestinal barrier repairment. Carbohydr Polym 2024; 324:121423. [PMID: 37985032 DOI: 10.1016/j.carbpol.2023.121423] [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: 07/03/2023] [Revised: 09/14/2023] [Accepted: 09/19/2023] [Indexed: 11/22/2023]
Abstract
Polysaccharides in Huangjiu, a traditional fermented food, are expected to be potentially effective ingredients in protecting against alcoholic liver disease (ALD). Elucidating their precise structural and functional characteristics is essential for in-depth understanding of structure-activity relationships of hepatoprotective polysaccharides. Herein, a major polysaccharide component HJPS1-2 was purified from Huangjiu with an average molecular weight of 3.49 kDa. Structural analyses inferred that HJPS1-2 backbone was composed of (1 → 4)-linked α-D-Glcp and a single α(1 → 6)-D-Glcp-α(1 → 6)-D-Glcp branched unit for every three α(1 → 4)-D-Glcp. An ALD mouse model was further established to clarify the underlying effect of HJPS1-2 on ALD alleviation. Biochemical detection and histopathological assessment revealed that HJPS1-2 intervention remarkably improved ethanol-induced hepatic dysfunction and steatosis. HJPS1-2 treatment ameliorated gut microbiota dysbiosis of ALD mice in a dose-dependent manner, mainly manifested as restoration of microbial diversities, community structure and bacterial interaction patterns. Compared with ethanol group, the strikingly elevated intestinal short-chain fatty acids' levels and enhanced intestinal barrier function after HJPS1-2 intake might contribute to reduced serum and liver lipopolysaccharide levels and subsequently suppressed release of hepatic inflammatory cytokines, thus mitigating ALD. Collectively, this research supports the potential of food-derived polysaccharides to hinder the early formation and progression of ALD through maintaining intestinal homeostasis.
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Affiliation(s)
- Yi Yang
- National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, China
| | - Qingxi Ren
- National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, China; Jiangnan University (Shaoxing) Industrial Technology Research Institute, Shaoxing 312000, Zhejiang, China; Jiangsu Provincial Engineering Research Center for Bioactive Product Processing, Jiangnan University, Wuxi 214122, Jiangsu, China
| | - Zhilei Zhou
- National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, China; Jiangnan University (Shaoxing) Industrial Technology Research Institute, Shaoxing 312000, Zhejiang, China; Jiangsu Provincial Engineering Research Center for Bioactive Product Processing, Jiangnan University, Wuxi 214122, Jiangsu, China
| | - Xiong Li
- Southern Marine Science and Engineering Guangdong Laboratory (Guangzhou), 1119 Haibin Road, Guangzhou 511458, Guangdong, China
| | - Dongliang Ren
- National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, China
| | - Zhongwei Ji
- National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, China; Jiangnan University (Shaoxing) Industrial Technology Research Institute, Shaoxing 312000, Zhejiang, China; Jiangsu Provincial Engineering Research Center for Bioactive Product Processing, Jiangnan University, Wuxi 214122, Jiangsu, China
| | - Jian Mao
- National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, China; Jiangnan University (Shaoxing) Industrial Technology Research Institute, Shaoxing 312000, Zhejiang, China; Jiangsu Provincial Engineering Research Center for Bioactive Product Processing, Jiangnan University, Wuxi 214122, Jiangsu, China; National Engineering Research Center for Huangjiu, Zhejiang Guyuelongshan Shaoxing Wine Co., Ltd, Zhejiang Shaoxing Huangjiu Industry Innovation Service Complex, Shaoxing, Zhejiang 312000, China.
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5
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Xu Q, Cui F, Li X, Wang N, Gao Y, Yin S, Hu F. Dangshen Huangjiu prevents gastric mucosal injury and inhibits Akt/NF-κB pathway. Food Funct 2023; 14:7897-7911. [PMID: 37491882 DOI: 10.1039/d3fo00489a] [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: 07/27/2023]
Abstract
One of the top ten tonic herbs, Dangshen is frequently found in Chinese functional foods. With the inclusion of Dangshen in the list of food and medicine substances in 2020, the Dangshen Huangjiu (DHJ) emerged. In the Bencao, it is written that Huangjiu can "open up the curved veins and thicken the stomach and intestines". Furthermore, increasing investigations have verified the protective effect of Dangshen on the gastric mucosa. Therefore, we propose the hypothesis that the stomach mucosa might be protected by the DHJ. To demonstrate that the effect of solids in Dangshen Huangjiu (DHJG) on damaged human gastric mucosal epithelial cells (GES-1) was reversed, the study used ethanol to induce injury to GES-1 and then used protein immunoblotting (western blotting) to determine the expression levels of p-Akt, p-NF-κB-p65, and NF-κB-p65 proteins in the cells. 0.04 mol L-1 MNNG (5 mL kg-1 body weight) mixed with eating disorders(2 d satiety, l d starvation, 3 d cycle) was used to further establish a chronic non-atrophic gastritis (CNAG) model in Wistar rats, at the same time, the experimental rats were given DHJ and DHJG gavage. Cellular assays confirmed that DHJG (25-100 μg mL-1) dose-dependently increased the viability of ethanol-injured GES-1 and lowered p-Akt and p-NF-κB-p65/NF-κB-p65 protein expression. Animal experiments revealed that 10 mL kg-1 and 20 mL kg-1 DHJ had no significant effect on the basic activity and gastric tissues and related biochemical indices of healthy rats; DHJ (10 mL kg-1, 20 mL kg-1) and DHJG (2.8 g kg-1, 11.4 g kg-1) resulted in some improvement in weight loss and significant improvement in gastric mucosal pathology in CNAG rats with damage. Particularly, DHJ and DHJG significantly decreased the expression of p-Akt, p-NF-κB-p65/NF-κB-p65 and Bcl-2/Bax proteins and Akt, IKKβ, IκBα and NF-κB mRNA in the gastric tissues of CNAG rats. These results showed that DHJG ameliorates ethanol-induced GES-1 cell injury; both DHJ and DHJG alleviate CNAG, and the mechanisms by which they do so may be related to DHJ and DHJG increasing the antioxidant capacity (elevating SOD, decreasing MDA), attenuating inflammatory responses (decreasing IL-1β, IL-6, and TNF-α), reversing apoptosis (reducing the Bcl-2/Bax ratio) and down-regulating gastric tissue p-Akt and p-NF-κB-p65/NF-κB-p65 protein expression as well as Akt, IKKβ, IκBα and NF-κB mRNA expression. This study indicates that the interventional effects of DHJ and DHJG in CNAG may act through the Akt/NF-κB signaling pathway.
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Affiliation(s)
- Qiaohong Xu
- School of Pharmacy, Lanzhou University, Lanzhou, 730000, China.
- State Key Laboratory of Applied Organic Chemistry, Collaborative Innovation Center for Northwestern Chinese Medicine, Lanzhou University, Lanzhou, 730000, China
| | - Fang Cui
- School of Pharmacy, Lanzhou University, Lanzhou, 730000, China.
- Codonopsis Radix Research Institute, Lanzhou University, Lanzhou, 730000, China
| | - Xiaodong Li
- Gansu Provincial Hospital of Traditional Chinese Medicine, Lanzhou, 730000, China
| | - Nan Wang
- School of Pharmacy, Lanzhou University, Lanzhou, 730000, China.
- State Key Laboratory of Applied Organic Chemistry, Collaborative Innovation Center for Northwestern Chinese Medicine, Lanzhou University, Lanzhou, 730000, China
| | - Yingrui Gao
- School of Pharmacy, Lanzhou University, Lanzhou, 730000, China.
- State Key Laboratory of Applied Organic Chemistry, Collaborative Innovation Center for Northwestern Chinese Medicine, Lanzhou University, Lanzhou, 730000, China
| | - Shiping Yin
- Gansu Wushanchi Huangjiu Co. Ltd, Linxia, 731804, China
| | - Fangdi Hu
- School of Pharmacy, Lanzhou University, Lanzhou, 730000, China.
- State Key Laboratory of Applied Organic Chemistry, Collaborative Innovation Center for Northwestern Chinese Medicine, Lanzhou University, Lanzhou, 730000, China
- Codonopsis Radix Research Institute, Lanzhou University, Lanzhou, 730000, China
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6
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Wei Q, Zhang YH. Ultrasound-assisted polysaccharide extraction from Cercis chinensis and properites, antioxidant activity of polysaccharide. ULTRASONICS SONOCHEMISTRY 2023; 96:106422. [PMID: 37130499 PMCID: PMC10165454 DOI: 10.1016/j.ultsonch.2023.106422] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/14/2023] [Revised: 04/14/2023] [Accepted: 04/25/2023] [Indexed: 05/04/2023]
Abstract
The purpose of the study was to improve the extraction of polysaccharide from the leaves of Cercis chinensis Bunge using ultrasound, and compare the difference between boiling and ultrasound extraction in terms of polysaccharide content, monosaccharide compounds, and evaluate how the factors affected the bioactivity. The best conditions, according to the single factor experiments and the Box-Bohnken design (BBD), were an intensity of ultrasound of 180 W, duration of extraction of 40 min, proportion of water to material of 15:1 (g/g), and a higher polysaccharide yield of 20.02 ± 0.55 (mg/g) than in boiling extraction (16.09 ± 0.82 mg/g). The antioxidative experiment suggested the polysaccharide by ultrasound exhibited higher DPPH, hydroxyl radical scavenging capacities, and reducing power at 1.2-1.4 mg/mL, which was superior to the boiling polysaccharide. Further analysis showed that the ultrasonic purified polysaccharides like Gla, N-Glu, and GluA contained more total sugar and uronic acids than the boiling method did. This may indicate that the ultrasonic isolation of the polysaccharides increase the antioxidant activity of the polysaccharides.
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Affiliation(s)
- Qiang Wei
- School of Medicine, Anhui Xinhua University, Hefei 230088, China.
| | - Yi-Han Zhang
- School of Medicine, Anhui Xinhua University, Hefei 230088, China
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Sun W, Xu J, Yin Z, Li H, Li J, Zhu L, Li Z, Zhan X. Fractionation, preliminary structural characterization and prebiotic activity of polysaccharide from the thin stillage of distilled alcoholic beverage. Process Biochem 2022. [DOI: 10.1016/j.procbio.2022.04.016] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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8
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Histamine Causes Pyroptosis of Liver by Regulating Gut-Liver Axis in Mice. Int J Mol Sci 2022; 23:ijms23073710. [PMID: 35409071 PMCID: PMC8998596 DOI: 10.3390/ijms23073710] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2022] [Revised: 03/24/2022] [Accepted: 03/24/2022] [Indexed: 02/05/2023] Open
Abstract
Huangjiu usually caused rapid-drunkenness and components such as β-benzyl ethanol (β-be), isopentanol (Iso), histamine (His), and phenethylamine (PEA) have been reported linked with intoxication. However, the destructive effect of these components on gut microbiota and liver is unclear. In this study, we found oral treatment of these components, especially His, stimulated the level of oxidative stress and inflammatory cytokines in liver and serum of mice. The gut microbiota community was changed and the level of lipopolysaccharide (LPS) increased significantly. Additionally, cellular pyroptosis pathway has been assessed and correlation analysis revealed a possible relationship between gut microbiota and liver pyroptosis. We speculated oral His treatment caused the reprogramming of gut microbiota metabolism, and increased LPS modulated the gut-liver interaction, resulting in liver pyroptosis, which might cause health risks. This study provided a theoretical basis for the effect of Huangjiu, facilitating the development of therapeutic and preventive strategies for related inflammatory disorders.
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Zhang J, Liu S, Sun H, Jiang Z, Xu Y, Mao J, Qian B, Wang L, Mao J. Metagenomics-based insights into the microbial community profiling and flavor development potentiality of baijiu Daqu and huangjiu wheat Qu. Food Res Int 2022; 152:110707. [PMID: 35181108 DOI: 10.1016/j.foodres.2021.110707] [Citation(s) in RCA: 31] [Impact Index Per Article: 15.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2021] [Revised: 07/13/2021] [Accepted: 09/05/2021] [Indexed: 12/11/2022]
Abstract
Daqu and wheat Qu are saccharification and fermenting agents in Chinese huangjiu and baijiu production. This study aimed to investigate the difference between Daqu and wheat Qu in physicochemical indices, microbial communities, functional genes, and the metabolic network of key microbes responsible for flavor synthesis by whole-metagenome sequencing and metabolite analysis. Herein, physicochemical indices indicated that compared with wheat Qu, Daqu exhibited higher protease and cellulase activity and acidity, and lower glucoamylase and amylase enzyme activity. Metagenomic sequencing reveals that although Daqu and wheat Qu community composition have significant differences at species level, they have similar functional genes. Daqu were enriched in Pediococcus pentosaceus, Weissella paramesenteroides, Rasamsonia emersonii and Byssochlamys spectabilis (22.48% of the total abundance), while wheat Qu harbored greater abundances of Saccharopolyspora (54.78%, Saccharopolyspora rectivirgula, Saccharopolyspora shandongensis, Saccharopolyspora hirsuta, Saccharopolyspora spinose, and Saccharopolyspora erythraea). From a functional perspective, the important functions of Daqu and wheat Qu are both amino acid metabolism and carbohydrate metabolism. Meanwhile, a combined analysis among microbiota, functional genes, and dominant flavors indicated S. shandongensis, S. rectivirgula, and S. spinose might be the main contributor to the synthesis of flavor compounds in wheat Qu, while R. emersonii, W. paramesenteroides, Leuconostoc citreum, Leuconostoc mesenteroides, Weissella cibaria and P. pentosaceus may make the greatest contribution to flavor compounds synthesis in Daqu. This study reveals the microbial and functional dissimilarities of Daqu and wheat Qu, and helps elucidating different metabolic roles of microbes during flavor formation.
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Affiliation(s)
- Jing Zhang
- National Engineering Laboratory for Cereal Fermentation Technology, State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Shuangping Liu
- National Engineering Laboratory for Cereal Fermentation Technology, State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; Jiangnan University (Shaoxing) Industrial Technology Research Institute, Shaoxing, Zhejiang 31200, China; National Engineering Research Center of Huangjiu, Zhejiang Guyuelongshan Shaoxing Wine Co., Ltd., Shaoxing, Zhejiang 31200, China
| | - Hailong Sun
- National Engineering Laboratory for Cereal Fermentation Technology, State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Zhengfei Jiang
- National Engineering Laboratory for Cereal Fermentation Technology, State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Yuezheng Xu
- National Engineering Research Center of Huangjiu, Zhejiang Guyuelongshan Shaoxing Wine Co., Ltd., Shaoxing, Zhejiang 31200, China
| | - Jieqi Mao
- Department of Food Science and Technology, National University of Singapore, Science Drive 2, 117542, Singapore
| | - Bin Qian
- National Engineering Research Center of Huangjiu, Zhejiang Guyuelongshan Shaoxing Wine Co., Ltd., Shaoxing, Zhejiang 31200, China
| | - Lan Wang
- National Engineering Research Center of Huangjiu, Zhejiang Guyuelongshan Shaoxing Wine Co., Ltd., Shaoxing, Zhejiang 31200, China
| | - Jian Mao
- National Engineering Laboratory for Cereal Fermentation Technology, State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; Jiangnan University (Shaoxing) Industrial Technology Research Institute, Shaoxing, Zhejiang 31200, China; National Engineering Research Center of Huangjiu, Zhejiang Guyuelongshan Shaoxing Wine Co., Ltd., Shaoxing, Zhejiang 31200, China.
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10
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Lin X, Ren X, Huang Y, Liang Z, Li W, Su H, He Z. Regional characteristics and discrimination of the fermentation starter Hong Qu in traditional rice wine brewing. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15117] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Xiaozi Lin
- Institute of Agricultural Engineering Technology Fujian Academy of Agricultural Sciences Fuzhou Fujian 350003 China
- Fujian Key Laboratory of Agricultural Products (Food) Processing Fuzhou Fujian 350013 China
| | - Xiangyun Ren
- Institute of Agricultural Engineering Technology Fujian Academy of Agricultural Sciences Fuzhou Fujian 350003 China
- Fujian Key Laboratory of Agricultural Products (Food) Processing Fuzhou Fujian 350013 China
| | - Yingying Huang
- Institute of Agricultural Engineering Technology Fujian Academy of Agricultural Sciences Fuzhou Fujian 350003 China
- Fujian Key Laboratory of Agricultural Products (Food) Processing Fuzhou Fujian 350013 China
| | - Zhangcheng Liang
- Institute of Agricultural Engineering Technology Fujian Academy of Agricultural Sciences Fuzhou Fujian 350003 China
- Fujian Key Laboratory of Agricultural Products (Food) Processing Fuzhou Fujian 350013 China
| | - Weixin Li
- Institute of Agricultural Engineering Technology Fujian Academy of Agricultural Sciences Fuzhou Fujian 350003 China
- Fujian Key Laboratory of Agricultural Products (Food) Processing Fuzhou Fujian 350013 China
| | - Hao Su
- Institute of Agricultural Engineering Technology Fujian Academy of Agricultural Sciences Fuzhou Fujian 350003 China
- Fujian Key Laboratory of Agricultural Products (Food) Processing Fuzhou Fujian 350013 China
| | - Zhigang He
- Institute of Agricultural Engineering Technology Fujian Academy of Agricultural Sciences Fuzhou Fujian 350003 China
- Fujian Key Laboratory of Agricultural Products (Food) Processing Fuzhou Fujian 350013 China
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11
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Wang Z, Liu X, Bao Y, Wang X, Zhai J, Zhan X, Zhang H. Characterization and anti-inflammation of a polysaccharide produced by Chaetomium globosum CGMCC 6882 on LPS-induced RAW 264.7 cells. Carbohydr Polym 2021; 251:117129. [DOI: 10.1016/j.carbpol.2020.117129] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2020] [Revised: 09/14/2020] [Accepted: 09/16/2020] [Indexed: 11/29/2022]
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12
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Immunomodulatory activity of a novel polysaccharide extracted from Huangshui on THP-1 cells through NO production and increased IL-6 and TNF-α expression. Food Chem 2020; 330:127257. [DOI: 10.1016/j.foodchem.2020.127257] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2020] [Revised: 05/11/2020] [Accepted: 06/04/2020] [Indexed: 01/09/2023]
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13
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Sun H, Liu S, Mao J, Yu Z, Lin Z, Mao J. New insights into the impacts of huangjiu compontents on intoxication. Food Chem 2020; 317:126420. [PMID: 32101783 DOI: 10.1016/j.foodchem.2020.126420] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2019] [Revised: 01/01/2020] [Accepted: 02/14/2020] [Indexed: 11/30/2022]
Abstract
Although huangjiu is a popular alcoholic beverage in China, the occurrence of quick-intoxication suppresses huangjiu consumption and impedes development of the huangjiu industry. In this study, the Cryprinus carpio intoxication model was used to compare the differences in intoxication effect of alcoholic beverages and to assess the impacts of huangjiu components on intoxication for the first time. Exposure to huangjiu led to the most rapid physical imbalance of C. carpio, followed by red wine and Western liquor. Higher alcohols, biogenic amines and aldehydes could cause physical imbalance of fish by themselves, and synergistic effects were observed when combined with ethanol. 2-Phenylethanoland and isopentanol had the greatest positive effect on huangjiu intoxication, followed by histamine and phenethylamine. No synergistic effect was observed between individual aldehydes and ethanol. Identification of these impactful huangjiu components provides a new perspective on the establishment of more rigorous control on the quality and flavor of huangjiu.
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Affiliation(s)
- Hailong Sun
- National Engineering Laboratory for Cereal Fermentation Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China; National Engineering Research Center of Chinese Rice Wine, Zhejiang Guyuelongshan Shaoxing Wine CO., LTD, Shaoxing, Zhejiang, China; Jiangsu Industrial Technology Research Institute (Rugao Food Biotechnology Research Institute Co. Ltd), Rugao, Jiangsu, China
| | - Shuangping Liu
- National Engineering Laboratory for Cereal Fermentation Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China; Jiangsu Provincial Research Center for Bioactive Product Processing Technology, Jiangnan University, China; National Engineering Research Center of Chinese Rice Wine, Zhejiang Guyuelongshan Shaoxing Wine CO., LTD, Shaoxing, Zhejiang, China; Jiangsu Industrial Technology Research Institute (Rugao Food Biotechnology Research Institute Co. Ltd), Rugao, Jiangsu, China.
| | - Jieqi Mao
- College of Agriculture and Environmental Sciences, University of California, Davis, USA
| | - Ziwei Yu
- National Engineering Laboratory for Cereal Fermentation Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Zhijie Lin
- National Engineering Laboratory for Cereal Fermentation Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Jian Mao
- National Engineering Laboratory for Cereal Fermentation Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China; Jiangsu Provincial Research Center for Bioactive Product Processing Technology, Jiangnan University, China; National Engineering Research Center of Chinese Rice Wine, Zhejiang Guyuelongshan Shaoxing Wine CO., LTD, Shaoxing, Zhejiang, China.
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14
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Zhang L, Xie Z, Chen Y, Hu X. Effect of heat processing on oxazolidine of
Capparis masaikai
LévI. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14447] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Lanyun Zhang
- Faculty of Life Science and Technology Kunming University of Science and Technology Kunming PR China
| | - Zenghui Xie
- Faculty of Life Science and Technology Kunming University of Science and Technology Kunming PR China
| | - Yanli Chen
- Faculty of Life Science and Technology Kunming University of Science and Technology Kunming PR China
| | - Xujia Hu
- Faculty of Life Science and Technology Kunming University of Science and Technology Kunming PR China
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15
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Gao W, Zhang P, Lin P, Zeng X, Brennan MA. Comparison of litchi polysaccharides extracted by four methods: composition, structure and
in vitro
antioxidant activity. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14413] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Affiliation(s)
- Wenhong Gao
- School of Food Science and Engineering South China University of Technology Guangzhou 510641 China
- Overseas Expertise Introduction Centre for Discipline Innovation of Food Nutrition and Human Health (111 Centre) Guangzhou 510641 China
| | - Peilin Zhang
- School of Food Science and Engineering South China University of Technology Guangzhou 510641 China
| | - Pingzhou Lin
- Midea Microwave & Oven Division Midea Group Foshan 528300 China
| | - Xin‐An Zeng
- School of Food Science and Engineering South China University of Technology Guangzhou 510641 China
- Overseas Expertise Introduction Centre for Discipline Innovation of Food Nutrition and Human Health (111 Centre) Guangzhou 510641 China
| | - Margaret A. Brennan
- Centre for Food Research and Innovation Department of Wine, Food and Molecular Biosciences Lincoln University Lincoln 85084 New Zealand
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