Food Bioscience最新文献_第10页

Release of bound phenol from Rosa roxburghii pomace via solid-state fermentation with Trichoderma viride: Mechanisms of change 通过病毒毛霉固态发酵从 Rosa roxburghii 果渣中释放结合酚：变化机制

IF 5.2 1区农林科学

Food Bioscience Pub Date : 2024-08-27 DOI: 10.1016/j.fbio.2024.105011

Yanli Wang, Yaping Wang, Xiaoli Zhou, Bin Du, Yan Chen

{"title":"Release of bound phenol from Rosa roxburghii pomace via solid-state fermentation with Trichoderma viride: Mechanisms of change","authors":"Yanli Wang, Yaping Wang, Xiaoli Zhou, Bin Du, Yan Chen","doi":"10.1016/j.fbio.2024.105011","DOIUrl":"https://doi.org/10.1016/j.fbio.2024.105011","url":null,"abstract":"In this study, we aimed to optimize the release of bound phenols (BPs) from Rosa roxburghii Tratt (RRT) pomace through solid-state fermentation (SSF) using Trichoderma viride and to explore the underlying mechanisms. After SSF, the polyphenol content of RRT pomace increased by 31.28% to 29.11 ± 1.77 mg gallic acid GAE/g DM. The release of BPs resulted in an increase in the content of polyphenols and free phenols, while catechins and procyanidin B2 significantly decreased. Conversely, the levels of rutin, myricetin, scopolamine, coumarin, and 3′,4′,7-trihydroxyflavones significantly increased. Enzymes, such as α-amylase, pectinase, and β-glucosidase, produced by Trichoderma viride, showed a positive correlation with the release of polyphenols throughout the SSF process. Additionally, the surface structure of the RRT pomace was altered, with the fiber surface becoming more crystalline and diluted, and certain chemical bonds broken or displaced. This study demonstrates that SSF can effectively release BPs from RRT pomace, laying the foundation for the high-value development of processing by-product resources.","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":null,"pages":null},"PeriodicalIF":5.2,"publicationDate":"2024-08-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142216955","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Enhancing the inhibitory activities of polyphenols in passion fruit peel on α-Amylase and α-Glucosidase via β-Glucosidase-producing Lactobacillus fermentation 通过产生β-葡萄糖苷酶的乳酸杆菌发酵增强百香果果皮中的多酚对α-淀粉酶和α-葡萄糖苷酶的抑制活性

IF 4.8 1区农林科学

Food Bioscience Pub Date : 2024-08-27 DOI: 10.1016/j.fbio.2024.105005

{"title":"Enhancing the inhibitory activities of polyphenols in passion fruit peel on α-Amylase and α-Glucosidase via β-Glucosidase-producing Lactobacillus fermentation","authors":"","doi":"10.1016/j.fbio.2024.105005","DOIUrl":"10.1016/j.fbio.2024.105005","url":null,"abstract":"<div><p>Passion fruit peel contained various phenolic compounds with α-glucosidase and α-amylase inhibitory activities <em>in vitro</em>. However, the bound state and glycosylated forms hindered their active expression. In this article, β-glucosidase-producing <em>Lactobacilli</em> were inoculated into fermented peels for targeted metabolism. The results showed that the release of bound polyphenols and the increase of free polyphenols were significantly correlated with β-glucosidase activity. The strain G1 with high enzyme activity degraded 48.20% of the bound polyphenols after 24 h. The ability of extracts to inhibit α-glucosidase and α-amylase activities was significantly enhanced and closely related to the content of free polyphenols (r = −0.96 and −0.88, P < 0.001). Computer-assisted screening identified 38 phenolic compounds as potential dual inhibitors of α-glucosidase and α-amylase. Among them, 22 α-glucosidase inhibitors and 24 α-amylase inhibitors were identified for the first time. Various inhibitors, including phenolic acids, flavones, and flavonols, increased in content after fermentation. The total content of 14 glycosylated polyphenols decreased to 28.38% at 48 h, which was opposite to the aglycone. Molecular docking indicated that glycosylated polyphenols bind to β-glucosidase through hydrogen bonds and van der Waals forces. Different glycosylations at the C-3 position of quercetin bound at same sites to β-glucosidase. This study contributes to the theory of enhancing the functional activity of natural products through targeted fermentation transformation.</p></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":null,"pages":null},"PeriodicalIF":4.8,"publicationDate":"2024-08-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142129515","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Exploring coffee's impact: Aflatoxins, phytochemicals, and public health considerations 探索咖啡的影响：黄曲霉毒素、植物化学物质和公共卫生考虑因素

IF 4.8 1区农林科学

Food Bioscience Pub Date : 2024-08-27 DOI: 10.1016/j.fbio.2024.104991

{"title":"Exploring coffee's impact: Aflatoxins, phytochemicals, and public health considerations","authors":"","doi":"10.1016/j.fbio.2024.104991","DOIUrl":"10.1016/j.fbio.2024.104991","url":null,"abstract":"<div><p>Coffee, a globally consumed beverage renowned for its distinctive taste and potential health benefits, is primarily sourced from two major varieties, <em>Coffea arabica</em> and <em>C. robusta</em>, which collectively dominate the global supply chain. This review delves into the historical origins of coffee cultivation, tracing its roots to India in the 1600s when Baba Budan introduced beans from Yemen, marking the inception of coffee farming in Karnataka's Chikmagalur district. Despite contributing a modest 3.14% to the global coffee supply, India is the 8th largest coffee cultivar globally in 2023–24, highlighting its significance in the coffee industry. Coffee is rich in various metabolites, terpenes, phenols, and antioxidants, with caffeine being a prominent psychoactive compound in coffee beans. However, coffee cultivation faces multifaceted challenges, including environmental stressors and mold infections leading to producing aflatoxins, which pose severe health risks to humans and animals while consuming coffee. Aflatoxin B1, which has heat stability and resilience during coffee bean processing, presents a significant challenge in ensuring food safety. This review critically examines coffee consumption's benefits and adverse effects, sheds light on aflatoxin contamination in coffee, and evaluates its implications on well-being. Additionally, it discusses regulatory measures and imposed limits to mitigate aflatoxin exposure, mainly focusing on Indian-grown coffee, where aflatoxin outbreaks have had detrimental consequences.</p></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":null,"pages":null},"PeriodicalIF":4.8,"publicationDate":"2024-08-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142122708","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Honey Authentication: A review of the issues and challenges associated with honey adulteration 蜂蜜鉴定：蜂蜜掺假相关问题与挑战综述

IF 4.8 1区农林科学

Food Bioscience Pub Date : 2024-08-27 DOI: 10.1016/j.fbio.2024.105004

{"title":"Honey Authentication: A review of the issues and challenges associated with honey adulteration","authors":"","doi":"10.1016/j.fbio.2024.105004","DOIUrl":"10.1016/j.fbio.2024.105004","url":null,"abstract":"<div><p>Honey, often referred to as ‘liquid gold,’ a time-honoured natural food with a rich history, has now ascended to the status of a superfood in today's global market, thanks to its myriad nutraceutical properties. Despite its esteemed position, the global honey industry confronts a formidable challenge posed by the surge in adulteration driven by economic motives. This predicament complicates the authentication process, as sophisticated fraudulent methods come into play. The repercussions of such deceptive practices extend across the honey market, affecting its pricing, quality, and nutritional value, leading to an erosion of consumer trust and potential health risks. Notably, the analytical techniques employed for verifying honey authenticity often yield intricate, data-rich certificates of analysis that may be opaque to stakeholders lacking specialized knowledge. Recent initiatives have emerged to counteract this issue, incorporating modern rapid and sensitive techniques, establishing auditing, implementing certification processes, and garnering the involvement of global regulatory bodies. Collaborative actions are essential to preserve the integrity of honey, protect consumer interests, and foster a resilient and transparent honey industry worldwide. Consequently, this article underscores the comprehensive measures and technological advancements in detection of adulteration, and the layers of authentication processes to ensure ethical practices within the honey industry.</p></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":null,"pages":null},"PeriodicalIF":4.8,"publicationDate":"2024-08-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142087590","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Short-chain fructooligosaccharides synthesis using a commercial enzyme complex from Aspergillus sp. and anti-cancer activity on HCT116 and HT-29 cell lines 利用曲霉商业复合酶合成短链果寡糖以及对 HCT116 和 HT-29 细胞系的抗癌活性

IF 5.2 1区农林科学

Food Bioscience Pub Date : 2024-08-27 DOI: 10.1016/j.fbio.2024.104995

Meda Bytautaitė, Vaida Kitrytė-Syrpa, Paulina Jonutė, Ugnė Endriulaitytė, Vilma Petrikaitė, Michail Syrpas

{"title":"Short-chain fructooligosaccharides synthesis using a commercial enzyme complex from Aspergillus sp. and anti-cancer activity on HCT116 and HT-29 cell lines","authors":"Meda Bytautaitė, Vaida Kitrytė-Syrpa, Paulina Jonutė, Ugnė Endriulaitytė, Vilma Petrikaitė, Michail Syrpas","doi":"10.1016/j.fbio.2024.104995","DOIUrl":"https://doi.org/10.1016/j.fbio.2024.104995","url":null,"abstract":"Over the last years, short-chain fructooligosaccharides (FOS) have gained significant attention as valuable food and dietary supplement components. Apart from implications such as dietary fibres, sweeteners, and humectants, FOS are hailed for their prebiotic properties. Moreover, much research is dedicated to their role as anti-cancer agents. Despite the ongoing interest, both technical aspects, challenges of FOS production, and their anti-cancer role necessitate more in-depth investigations to understand their healthcare role better. This study aimed to optimise critical FOS synthesis parameters using a commercial enzyme, Viscozyme® L, to obtain a preparation with a high FOS content. A central composite design and response surface methodology evaluated the effect of pH, temperature, synthesis time, substrate, and enzyme load on multiple responses, chosen as independent variables, were utilised to define optimal conditions. Under the optimal conditions (temperature 50 °C, pH 5.5, sucrose concentration 352 g/L, enzyme concentration 2.5% v/v, and 5.5 h of reaction), a preparation with a total FOS content of 58.8% was obtained. The FOS preparation showed minimal antioxidant capacity in the ORAC, CUPRAC, and ABTS*assays. In addition, the cytotoxicity of FOS against tested cell lines was evaluated. FOS did not reduce HT-29 cell viability even at the concentration of 2.5 mg/mL, whereas FOS inhibited the proliferation of HCT116 cells by 50% at 2.35 mg/mL. Finally, the sensitisation effect of FOS on HCT116 cell treatment with doxorubicin has been revealed.","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":null,"pages":null},"PeriodicalIF":5.2,"publicationDate":"2024-08-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142216991","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Development and optimization of thyme-pennyroyal essential oils based active nanostructured lipid carrier (NLC) containing saffron extract with antioxidant and antimicrobial properties 开发和优化基于百里香-凤仙花精油的活性纳米结构脂质载体（NLC），其中含有具有抗氧化和抗菌特性的藏红花提取物

IF 5.2 1区农林科学

Food Bioscience Pub Date : 2024-08-26 DOI: 10.1016/j.fbio.2024.104992

Elnaz Binazir, Babak Ghanbarzadeh, Shahram Hanifian, Mehdi Gharekhani, Hossein Samadi Kafil, Pasquale M. Falcone

{"title":"Development and optimization of thyme-pennyroyal essential oils based active nanostructured lipid carrier (NLC) containing saffron extract with antioxidant and antimicrobial properties","authors":"Elnaz Binazir, Babak Ghanbarzadeh, Shahram Hanifian, Mehdi Gharekhani, Hossein Samadi Kafil, Pasquale M. Falcone","doi":"10.1016/j.fbio.2024.104992","DOIUrl":"https://doi.org/10.1016/j.fbio.2024.104992","url":null,"abstract":"The saffron extract-loaded nanostructured lipid carrier (NLC) was synthesized by the double emulsion (W/O/W) method for application as a preservative to increase the oxidative and microbial stability of French dressing. The optimization of the NLC system was carried out using a combined D-optimal design methodology and effect of thyme (TEOs)/pennyroyal (PEOs) essential oils, and polyglycerol ester (PGE)/polyglycerol polyricinolate (PGPR) surfactants ratios (independent variables) were investigated on the mean particle size, polydispersity, zeta potential, and encapsulation efficacy (dependent variables). The optimal formulation (NLC opt) was obtained as 90/10 thyme/pennyroyal essential oils and 90/10 polyglycerol esters/polyglycerol polyricinoleate ratio, which resulted in the lowest PDI and particle size (0.38 and 66.87 nm respectively), highest zeta potential and encapsulation efficiency (−26.7 mV and %78.88 respectively). Different techniques including transmission electron microscopy (TEM), Fourier transform-infrared spectroscopy (FTIR), differential scanning calorimetry (DSC), and X-ray diffraction (XRD) analysis were used for the characterization of structure and physicochemical properties of the different NLC systems and confirmed successful incorporation of SE into NLC. The DPPH test showed decrement of antioxidant activity during 30 days of storage and IC value was lower in the SE-NLC (0.68 mg/ml) than in the free extract. The minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) tests against , and indicated that the SE did not have antibacterial properties. However, NLC formulations showed antimicrobial effect due to the presence of TEOs and PEOs essential oils. Peroxide value of control sample was the highest (8/35 O/kg) and it was the lowest (3.75 O/kg) in French dressing with SE-NLC.","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":null,"pages":null},"PeriodicalIF":5.2,"publicationDate":"2024-08-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142216994","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Cordia dichotoma fruit mucilage and flaxseed oil nanoemulsion loaded bioactive film: Synergistic approach to enhance antimicrobial properties and bread shelf-life 绶带果粘液和亚麻籽油纳米乳液负载生物活性薄膜：提高抗菌性能和面包保质期的协同方法

IF 5.2 1区农林科学

Food Bioscience Pub Date : 2024-08-26 DOI: 10.1016/j.fbio.2024.104996

Mansuri M. Tosif, Sanju Bala Dhull, Nemat Ali, Muzaffar Iqbal, Abdullah F. AlAsmari, Prince Chawla

{"title":"Cordia dichotoma fruit mucilage and flaxseed oil nanoemulsion loaded bioactive film: Synergistic approach to enhance antimicrobial properties and bread shelf-life","authors":"Mansuri M. Tosif, Sanju Bala Dhull, Nemat Ali, Muzaffar Iqbal, Abdullah F. AlAsmari, Prince Chawla","doi":"10.1016/j.fbio.2024.104996","DOIUrl":"https://doi.org/10.1016/j.fbio.2024.104996","url":null,"abstract":"Recently, non-conventional sources of mucilage have gained significant attention due to their exceptional techno-functional properties and easy availability. This study aimed to utilize fruit mucilage (CDM) for fabricating bioactive films to evaluate the shelf-life of bread. For the development of nanoemulsion, different concentrations of flaxseed oil (1–5% w/w) were employed. Selection was carried out based on droplet size, encapsulation efficiency, and antimicrobial activity. The selected nanoemulsion (CDM-FO1) was subsequently used to develop CDM-based films with the incorporation of carboxymethyl cellulose (CMC) and sodium alginate (SA). Results revealed that the droplet size of the nanoemulsions was significantly increased from 101.25 ± 4.68 nm to 205.15 ± 7.14 nm with increasing flaxseed oil concentration. However, the addition of CMC and SA improved the tensile strength (13.97 ± 0.34 MPa) of the CDM-F11 film compared to control films CDM (6.98 ± 0.68 MPa) and CDM-FC (7.76 ± 1.65 MPa). The CDM-F11 film exhibited excellent barrier properties compared to the control film. The control film showed higher yeast and mold growth, starting at 0.84 ± 0.57 Log CFU/g on the 3rd day and increased to 3.12 ± 0.39 Log CFU/g by the 9th day. In contrast, the CDM-FC film demonstrated better antimicrobial properties, with microbial growth at 0.52 ± 0.39 Log CFU/g on the 3rd day and 2.84 ± 0.38 Log CFU/g on the 9th day. Overall, CDM film loaded with flaxseed oil nanoemulsion can be effectively used as a sustainable food packaging material with enhanced antimicrobial efficiency for bread preservation.","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":null,"pages":null},"PeriodicalIF":5.2,"publicationDate":"2024-08-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142216993","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Curcumin-loaded antioxidant oleogels based on native and modified bean starches 基于原生豆淀粉和改性豆淀粉的姜黄素负载型抗氧化油凝胶

IF 5.2 1区农林科学

Food Bioscience Pub Date : 2024-08-26 DOI: 10.1016/j.fbio.2024.104994

Camila de Oliveira Pacheco, Juliani Buchveitz Pires, Laura Martins Fonseca, Cristina Jansen-Alves, Elder Pacheco da Cruz, Felipe Nardo dos Santos, Luiza Ribeiro Santana, Neftali Lenin Villarreal Carreno, Alvaro Renato Guerra Dias, Elessandra da Rosa Zavareze

{"title":"Curcumin-loaded antioxidant oleogels based on native and modified bean starches","authors":"Camila de Oliveira Pacheco, Juliani Buchveitz Pires, Laura Martins Fonseca, Cristina Jansen-Alves, Elder Pacheco da Cruz, Felipe Nardo dos Santos, Luiza Ribeiro Santana, Neftali Lenin Villarreal Carreno, Alvaro Renato Guerra Dias, Elessandra da Rosa Zavareze","doi":"10.1016/j.fbio.2024.104994","DOIUrl":"https://doi.org/10.1016/j.fbio.2024.104994","url":null,"abstract":"Oleogels show promise in the food industry as potential substitutes for saturated fats, providing a medium for incorporating bioactive compounds. Starch modified with octenyl succinic anhydride (OSA) can serve as a structuring agent for vegetable oils due to its amphiphilic nature. This study aimed to develop oleogels based on native starch (NS) or modified starch (MS) bean, sunflower oil, beeswax, and curcumin. The oleogels were evaluated for gel hardness, oil holding capacity, structural stability, weight loss, X-ray diffraction, peroxide value, and antioxidant activity during 30 days of storage. The modification reduced the amylose content by 36%, viscosity by 32%, breakdown by 78%, and retrogradation by 54% of the starch. The oleogels exhibited structural stability and oil binding capacity above 96% during 30 days. Oleogels with NS and 0.5% curcumin were 20% softer than those without curcumin. Over 30 days, the hardness of the oleogels increased by 21%–48%. The addition of 0.5% curcumin in native and OSA starch oleogels increased their antioxidant activities to 41% and 35%, respectively. The texture and antioxidant properties of the oleogels indicate the feasibility of their application in food products.","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":null,"pages":null},"PeriodicalIF":5.2,"publicationDate":"2024-08-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142217000","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Genomic and phenotypic analysis unveiling the carbohydrate metabolic characteristics of Leuconostoc citreum SH12 in plant-based fermentation 基因组和表型分析揭示柠檬白念珠菌 SH12 在植物发酵过程中的碳水化合物代谢特征

IF 5.2 1区农林科学

Food Bioscience Pub Date : 2024-08-26 DOI: 10.1016/j.fbio.2024.104998

Yiqiang Dai, Zhe Wang, Daoying Wang, Xi Yao, Mingsheng Dong, Jing Yang, Xiudong Xia

{"title":"Genomic and phenotypic analysis unveiling the carbohydrate metabolic characteristics of Leuconostoc citreum SH12 in plant-based fermentation","authors":"Yiqiang Dai, Zhe Wang, Daoying Wang, Xi Yao, Mingsheng Dong, Jing Yang, Xiudong Xia","doi":"10.1016/j.fbio.2024.104998","DOIUrl":"https://doi.org/10.1016/j.fbio.2024.104998","url":null,"abstract":"has been widely utilized for industrial fermentation. Previously, we found SH12 as a starter culture, exhibited superior fermentation characteristics in plant-based food, but its genomic, evolutionary and carbohydrate metabolic features remained unclear. This study aimed to reveal the metabolic characteristics of SH12 in response to various carbon sources by genomic and phenotypic analysis. By multiple sequencing technology, we assembled the 1.84 Mb complete genome of SH12 and identified 193 carbohydrate metabolism genes involved in the KEGG annotation, including 59 carbohydrate-active enzymes (CAZymes) genes. Comparative genome analysis indicated that SH12 had carbohydrate metabolism pathways similar to other , but it had 27 specific genes annotated as ABC transporters and hypothetical proteins, probably representing great resilience to the environment. The reconstruction of carbohydrate metabolic pathways and carbon utilization tests showed that SH12 could metabolize glucose, sucrose, fructose and maltose well, followed by xylose, arabinose, mannose and cellobiose, but could not utilize galactose, lactose, raffinose and stachyose. Soymilk fermentation test indicated that the strain could produce mannitol, and water-soluble and water-insoluble α-glucans. This study provided insights into a deeper understanding of the genomic and carbohydrate metabolic characteristics of SH12, and implied its potential application in plant-based fermented food.","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":null,"pages":null},"PeriodicalIF":5.2,"publicationDate":"2024-08-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142216990","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Lactic acid bacteria-assisted Monascus fermentation textured soy protein: Coloring plant-based meat and the dynamic changes of its physicochemical properties 乳酸菌辅助 Monascus 发酵质构大豆蛋白：植物性肉类着色及其理化性质的动态变化

IF 4.8 1区农林科学

Food Bioscience Pub Date : 2024-08-26 DOI: 10.1016/j.fbio.2024.104984

Jingjing Zhu, Yanyun Zhu, Jianchu Chen

引用次数: 0