Food Bioscience最新文献_第2页

Effects of enzymes combined with Lactobacillus plantarum and Bifidobacterium on the properties and in vitro hypoglycemic activity of sea buckthorn insoluble dietary fiber

IF 4.8 1区农林科学

Food Bioscience Pub Date : 2025-03-27 DOI: 10.1016/j.fbio.2025.106472

Tinghao Guo , Zongyi He , Fang Wang , Michael Yuen , Hywel Yuen , Qiang Peng

{"title":"Effects of enzymes combined with Lactobacillus plantarum and Bifidobacterium on the properties and in vitro hypoglycemic activity of sea buckthorn insoluble dietary fiber","authors":"Tinghao Guo , Zongyi He , Fang Wang , Michael Yuen , Hywel Yuen , Qiang Peng","doi":"10.1016/j.fbio.2025.106472","DOIUrl":"10.1016/j.fbio.2025.106472","url":null,"abstract":"<div><div>Sea buckthorn seed meal is rich in insoluble dietary fiber (IDF), which is a by-product of sea buckthorn oil extraction. The effects of an environmentally friendly combination of microbial fermentation (<em>Lactobacillus plantarum</em> and <em>Bifidobacterium</em>) and enzymatic hydrolysis (cellulase and xylanase) on the structure, physicochemical and <em>in vitro</em> hypoglycemic activity of IDF in sea buckthorn seed meal were studied. Compared with the untreated IDF sample, the surface structure of the modified IDF was loose and porous, with reduced crystallinity and thermal stability. The water/oil holding capacity, swelling capacity, cationic exchange capacity (0.20 ± 0.01 mmol/g), the adsorption capacity of glucose (85.83 ± 1.04 mg/g), nitrite ion adsorption capacity (1351 ± 0.47 μg/g), cholesterol adsorption capacity (15 ± 0.53 mg/g), inhibition the activity of α-amylase and α-glucosidase of IDF were also effectively increased. Correlation analysis indicated that the adsorption capacity of IDF exhibited a negative correlation with both particle size and relative crystallinity while demonstrating a positive correlation with the specific surface area of IDF. The findings suggest that this modification method effectively improves the structural, physicochemical, and functional properties of sea buckthorn seed meal IDF, thereby increasing its economic value.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"68 ","pages":"Article 106472"},"PeriodicalIF":4.8,"publicationDate":"2025-03-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143748087","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

Synthesis of an autochthonous microbiota responsible for the prepared process improving, flavor profile and brewing attributes of high-temperature Daqu

IF 4.8 1区农林科学

Food Bioscience Pub Date : 2025-03-27 DOI: 10.1016/j.fbio.2025.106444

Hongmei Li , Yaochuan Hou , Wei Zou , Qingsong Liu , Yujie Lu , Hua Tang , Mindan Zhang , Xinxin Zhuo , Kaizheng Zhang

{"title":"Synthesis of an autochthonous microbiota responsible for the prepared process improving, flavor profile and brewing attributes of high-temperature Daqu","authors":"Hongmei Li , Yaochuan Hou , Wei Zou , Qingsong Liu , Yujie Lu , Hua Tang , Mindan Zhang , Xinxin Zhuo , Kaizheng Zhang","doi":"10.1016/j.fbio.2025.106444","DOIUrl":"10.1016/j.fbio.2025.106444","url":null,"abstract":"<div><div>We developed a synthetic autochthonous microbiota from traditional high-temperature Daqu (CQ) to produce clean Daqu (XQ) under relatively controlled conditions. Comparative analyses revealed that XQ replicated 82.35 % of CQ's flavor components, as determined by Gas Chromatography-Mass Spectrometry (GC-MS), while reducing the levels of hazardous compounds such as Ochratoxin A and eliminating substances like 2-ethylhexanol and dimethyl oxalate. XQ exhibited physicochemical dynamics (temperature, acidity, enzyme activity) mirroring CQ during fermentation, achieving a peak temperature >60 °C characteristic of high-temperature processing. Microbial analysis showed XQ was dominated by <em>Bacillus</em> (92.23 % in bacteria) and <em>Aspergillus</em> (95.13 % in fungi), contrasting with CQ's diverse community (28.11 % <em>Thermoactinomyces</em>, 19.30 % <em>Burkholderia</em>). Clusters of Orthologous Groups of proteins (COG) functional profiling demonstrated XQ's enhanced carbohydrate metabolism (<em>p</em> < 0.05), critical for flavor synthesis, while maintaining essential fermentation functions. Notably, XQ retained key pyrazines (Maotai-flavor markers) at higher levels than CQ, linked to <em>Oceanobacillus</em> dominance (3.18 %). E-nose analysis confirmed 85.71 % flavor similarity between XQ and CQ, with reduced sulfides (S2/S12 sensors, <em>p</em> < 0.05). This study pioneers a controlled microbiota-driven approach for Daqu production, achieving biosafety without compromising functionality, offering a paradigm for cleaner and more stable fermented food manufacturing.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"68 ","pages":"Article 106444"},"PeriodicalIF":4.8,"publicationDate":"2025-03-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143748022","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

Elucidating fermentation characteristics, key volatile compounds, and safety evaluations of whey permeate-derived alcoholic beverages

IF 4.8 1区农林科学

Food Bioscience Pub Date : 2025-03-27 DOI: 10.1016/j.fbio.2025.106448

Munkh-Amgalan Gantumur , Narantuya Sukhbaatar , Akhunzada Bilawal , Javzan Gankhuyag , Chenzhe Gao , Enkhtsetseg Enkhtuya , Zhanmei Jiang , Juquan Jiang

{"title":"Elucidating fermentation characteristics, key volatile compounds, and safety evaluations of whey permeate-derived alcoholic beverages","authors":"Munkh-Amgalan Gantumur , Narantuya Sukhbaatar , Akhunzada Bilawal , Javzan Gankhuyag , Chenzhe Gao , Enkhtsetseg Enkhtuya , Zhanmei Jiang , Juquan Jiang","doi":"10.1016/j.fbio.2025.106448","DOIUrl":"10.1016/j.fbio.2025.106448","url":null,"abstract":"<div><div>This study demonstrates the valorization of whey permeate into a valuable bioresource for the development of sustainable and innovative solutions in premium alcoholic beverages. Fermentation parameters underscored the significant impact of varying processing methods on the overall quality and organoleptic characteristics of whey-based spirits. Twelve major volatile compounds across seven samples showed varied profiles within well below legal limits, with total concentrations between 1422.67 and 2670.69 mg/L. Notably, methanol and furfural concentrations were virtually undetectable and ratios of isoamyl to isobutyl alcohol varied from 1.11 to 1.47, and isobutyl to 1-propanol generally exceeded one. Among the 52 detected minor volatile compounds, esters and alcohols predominated, accompanied by acids, aldehydes, and ketones, each contributing uniquely to the resulting quality and complex sensory characteristics. The results indicate a promising avenue for crafting novel beverages with significantly enhanced ethanol yields, improved quality and refined organoleptic characteristics through optimized moderate supplementation and concentration of whey permeate fermentation.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"68 ","pages":"Article 106448"},"PeriodicalIF":4.8,"publicationDate":"2025-03-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143735072","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

Spray drying and characterisation of anthocyanin rich microcapsules from jaboticaba juice with maltodextrin

IF 4.8 1区农林科学

Food Bioscience Pub Date : 2025-03-26 DOI: 10.1016/j.fbio.2025.106446

Yi Jing Sia , Lee Suan Chua , Nor Farahiyah Aman Nor , John Soo , Eka Sari

{"title":"Spray drying and characterisation of anthocyanin rich microcapsules from jaboticaba juice with maltodextrin","authors":"Yi Jing Sia , Lee Suan Chua , Nor Farahiyah Aman Nor , John Soo , Eka Sari","doi":"10.1016/j.fbio.2025.106446","DOIUrl":"10.1016/j.fbio.2025.106446","url":null,"abstract":"<div><div>Natural plant pigments, especially anthocyanins have gained significant attention in recent years, primarily due to their pharmacological significance. However, they are unstable and prone to degradation due to processing factors such as temperature, light exposure, oxidation and/or pH change. Encapsulation is one of the widely accepted techniques to protect the natural colorants from degradation. Maltodextrin was a commonly used carrier due to its high solubility in juice, neutral taste and low viscosity properties. The study aimed to evaluate the effects of maltodextrin (10–25 %) on the physicochemical properties of spray dried microcapsules of anthocyanin rich jaboticaba juice. Jaboticaba berries were blended and subjected to ultrasonication to enhance anthocyanin extraction in the juice. Particle shrinkage was observed for microcapsules containing 25 % maltodextrin, despite the microcapsules achieved the highest encapsulation efficiency, 97.1 % and total anthocyanin content. Although maltodextrin content more than 15 % resulted in the highest lightness of jaboticaba microcapsules, their colour intensity expressed in chroma was reduced. In contrast, 15 % maltodextrin produced spherical microcapsules with a narrow range of particle size (6.42–8.65 μm) and exhibited intermediate flowability and compressibility. Microcapsules with 15 % maltodextrin retained the highest content of cyanidin 3-glucoside (51 mg/L), though their encapsulation efficiency was only 65 %. Based on the physicochemical examination, 15 % maltodextrin was the most suitable composition for encapsulating jaboticaba juice. More importantly, it retained the highest cyanidin 3-glucoside content and produced monodisperse and micron-scale size capsules.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"68 ","pages":"Article 106446"},"PeriodicalIF":4.8,"publicationDate":"2025-03-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143725078","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

Heap fermentation modes of sauce-flavored Baijiu: Microbial metabolic differences and optimization strategies for mechanized fermentation

IF 4.8 1区农林科学

Food Bioscience Pub Date : 2025-03-26 DOI: 10.1016/j.fbio.2025.106449

Chen Yuan , Hongxia Zhang , Ying Cao , Hai Du , Yan Xu

{"title":"Heap fermentation modes of sauce-flavored Baijiu: Microbial metabolic differences and optimization strategies for mechanized fermentation","authors":"Chen Yuan , Hongxia Zhang , Ying Cao , Hai Du , Yan Xu","doi":"10.1016/j.fbio.2025.106449","DOIUrl":"10.1016/j.fbio.2025.106449","url":null,"abstract":"<div><div>The mechanized production of <em>Baijiu</em> is a significant trend, yet the shift from traditional brewing to controlled and efficient modern fermentation methods has not been fully accomplished. This study aimed to identify the disparities in the microbial structure and metabolism of fermented grains among different heap fermentation modes and enhance mechanized box heap fermentation through the inoculation of microorganisms. Metagenomics was used to ascertain the differences between microbial communities and metabolic functions. In mechanized box heap fermentation, the dominant microorganisms included <em>Saccharomyces cerevisiae</em> (43.61 %)<em>, Nakaseomyces glabrata</em> (25.89 %)<em>, Kroppenstedtia eburnean</em> (9.22 %). In traditional manual heap fermentation, the dominant microorganisms included <em>Bacillus amyloliquefaciens</em> (14.8 %)<em>, Bacillus licheniformis</em> (14.02 %)<em>,</em> and <em>Bacillus sonorensis</em> (9.77 %). The dominant functional genes in box heap fermentation were K13953 (for alcohol dehydrogenase; ADH) and K00844 (for hexokinase; glk), while those in traditional manual heap fermentation were K00016 (for lactate dehydrogenase; LDH) and K00158 (for pyruvate oxidase; pox). Owing to their differential functions in box-fermented grains, inoculating brewing microorganisms can augment the saccharification reaction rate and content of flavor substances. This research offers support to effectively ameliorate the box heap fermentation and augment the heap fermentation efficiency of sauce-flavored liquor.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"68 ","pages":"Article 106449"},"PeriodicalIF":4.8,"publicationDate":"2025-03-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143735074","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

CRISPR-Cas9 mediated construction of a food-grade pyrroloquinoline quinone high-yielding Acetobacter pasteurianus Ab3 strain

IF 4.8 1区农林科学

Food Bioscience Pub Date : 2025-03-26 DOI: 10.1016/j.fbio.2025.106452

Chengcheng Han , Kai Xia , Jiawen Ma , Xinle Liang , Wenjie Wang

{"title":"CRISPR-Cas9 mediated construction of a food-grade pyrroloquinoline quinone high-yielding Acetobacter pasteurianus Ab3 strain","authors":"Chengcheng Han , Kai Xia , Jiawen Ma , Xinle Liang , Wenjie Wang","doi":"10.1016/j.fbio.2025.106452","DOIUrl":"10.1016/j.fbio.2025.106452","url":null,"abstract":"<div><div>Pyrroloquinoline quinone (PQQ) is believed to be a new B vitamin compound, and dietary PQQ has received more attention as a potential treatment for diseases including inflammatory injury and obesity. It widely exists in foods related to acetic acid bacteria fermentation like fermented vinegars. To obtain a food-grade PQQ high-yielding strain, clustered regularly interspaced short palindromic repeats (CRISPR)/CRISPR-associated proteins (CRISPR/Cas)-based genome editing system was applied to genetically manipulate <em>Acetobacter pasteurianus</em> Ab3 for utilizing in industrial vinegar fermentation. Its PQQ biosynthetic genes were first characterized with conserved <em>pqqA</em> gene and <em>pqqBCDE</em> operon, and <em>tldD</em> gene instead of <em>pqqF/G</em>. Besides, our results revealed that <em>pqqBCDE</em> but not <em>pqqA</em> was the major limiting factor of improving PQQ production. Furthermore, endogenous promoters were screened from transcriptome data and evaluated their strength of improving PQQ production. The promoter P2690 showed the best efficiency and was selected to overexpress <em>pqqBCDE</em> operon. The engineered strain <em>A. pasteurianus</em> Ab3:P2690 produced 12.74 μg/mL of PQQ, which was 9.1-fold higher than that of WT strain. The potential of PQQ production of the engineering strain <em>A. pasteurianus</em> Ab3:P2690 was further investigated by the semi-continuous fermentation in a 3 L fermentation tank. After 240 h of fermentation, the concentration of PQQ reached 41.96 μg/mL. To our knowledge, this is the greatest PQQ yield reported so far using <em>A. pasteurianus</em> as a host strain. This study provides a practical approach to construct PQQ high-yielding <em>A. pasteurianus</em> strain that can be used in food industry and enhanced the health-promoting properties of vinegars.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"68 ","pages":"Article 106452"},"PeriodicalIF":4.8,"publicationDate":"2025-03-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143747276","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

Production of glycerylphosphorylcholine-enriched defatted egg yolk powder through integrated enzymatic and supercritical CO2 processing 通过酶解和超临界二氧化碳综合工艺生产富含甘油磷酸胆碱的脱脂蛋黄粉

IF 4.8 1区农林科学

Food Bioscience Pub Date : 2025-03-26 DOI: 10.1016/j.fbio.2025.106171

Wen Yu , Luping Gu , Cuihua Chang , Yujie Su , Yi Wang , Yanjun Yang , Junhua Li

{"title":"Production of glycerylphosphorylcholine-enriched defatted egg yolk powder through integrated enzymatic and supercritical CO2 processing","authors":"Wen Yu , Luping Gu , Cuihua Chang , Yujie Su , Yi Wang , Yanjun Yang , Junhua Li","doi":"10.1016/j.fbio.2025.106171","DOIUrl":"10.1016/j.fbio.2025.106171","url":null,"abstract":"<div><div>Glycerylphosphorylcholine (GPC) is a bioactive compound with potential health benefits, including cognitive support and cellular metabolism enhancement. In this study, GPC-enriched defatted egg yolk powder was prepared using an innovative combination of dual-enzyme hydrolysis and supercritical CO<sub>2</sub> extraction. Optimized conditions achieved a high conversion rate of phosphatidylcholine (PC) (89.9 %). Key parameters included a 2:1 enzyme ratio (phospholipase A<sub>1</sub> to lysophospholipase), 161 U/mL enzyme concentration, 3-h reaction time, 55 °C temperature, and a 1:2 yolk-to-water ratio. Furthermore, under the same conditions, the content of GPC reached 0.374 g per 10 g of egg yolk powder. Supercritical CO<sub>2</sub> extraction increased the protein content and GPC content of the egg yolk powder from 29.9 % to 68.68 % and 3.74 %–7.75 % while reducing the lipid content and cholesterol content from 50.1 % to 6.75 % and 4.21 %–0.16 %. Accelerated storage tests revealed that as the storage time increased, the changes in the particle size and secondary oxidation products of EYP161-SYE were less pronounced, which correlated with improved solubility and storage stability. These findings highlight the potential of this approach for producing high-value, stable GPC-enriched egg yolk powder for applications in food and nutraceuticals.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"68 ","pages":"Article 106171"},"PeriodicalIF":4.8,"publicationDate":"2025-03-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143735079","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

Foxtail millet oil alleviates high-fat diet-induced obesity in mice by targeting AMPK-PPAR pathway and regulating gut microbiota

IF 4.8 1区农林科学

Food Bioscience Pub Date : 2025-03-26 DOI: 10.1016/j.fbio.2025.106457

Yiqing Zhu , Ruiyang Yin , Luman Sang , Yiyun Zhang , Xinlai Dou , Xin Bao , Liyuan Qin , Shiyu Yang , Yong Xue , Qun Shen

{"title":"Foxtail millet oil alleviates high-fat diet-induced obesity in mice by targeting AMPK-PPAR pathway and regulating gut microbiota","authors":"Yiqing Zhu , Ruiyang Yin , Luman Sang , Yiyun Zhang , Xinlai Dou , Xin Bao , Liyuan Qin , Shiyu Yang , Yong Xue , Qun Shen","doi":"10.1016/j.fbio.2025.106457","DOIUrl":"10.1016/j.fbio.2025.106457","url":null,"abstract":"<div><div>Foxtail millet oil (FMO) has demonstrated possible health advantages. This study investigated the anti-obesity characteristics of FMO, elucidating its underlying mechanisms. GC-MS analysis revealed that FMO is rich in linoleic acid, comprising up to 65.05 % of its fatty acid content. Supplementation with FMO lowered fat accumulation and body weight in high-fat diet-induced obese mice. Additionally, it improved blood glucose levels, lipid profiles, and insulin sensitivity while alleviating oxidative stress, chronic inflammation, and organ damage. Transcriptomic analysis established the AMPK-PPAR signaling pathway as a crucial mechanism through which FMO regulates glucose and lipid metabolism, with the upregulation of <em>Cyp7a1</em> and <em>Pck1</em> and the downregulation of <em>Acaca</em>, <em>Fasn</em>, <em>Scd1</em>, and <em>Plin2</em>. FMO modulated gut microbiota, thereby increasing the abundance of the <em>norank_f__Bacteroidales_S24-7_group</em> and <em>Allobaculum</em>, associated with bile acid metabolism and reduced hepatic cholesterol accumulation. These results showed that FMO is a promising functional food source for managing obesity and metabolic disorders.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"68 ","pages":"Article 106457"},"PeriodicalIF":4.8,"publicationDate":"2025-03-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143748023","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

The influence of stacking fermentation on pit fermentation and the assembly mode of microbial communities of heap and pit in Maotai flavor Baijiu

IF 4.8 1区农林科学

Food Bioscience Pub Date : 2025-03-26 DOI: 10.1016/j.fbio.2025.106451

Liang Yang , Shuijing Shi , Jinjin Ma , Lihong Li , Haide Wang , Chunlin Zhang

{"title":"The influence of stacking fermentation on pit fermentation and the assembly mode of microbial communities of heap and pit in Maotai flavor Baijiu","authors":"Liang Yang , Shuijing Shi , Jinjin Ma , Lihong Li , Haide Wang , Chunlin Zhang","doi":"10.1016/j.fbio.2025.106451","DOIUrl":"10.1016/j.fbio.2025.106451","url":null,"abstract":"<div><div>The influence of stacking fermentation on pit fermentation is multifaceted in the Maotai flavor Baijiu (MFB). However, the influence and contribution degree of stacking fermentation on pit fermentation have not been fully clarified, and microbial community (MC) assembly modes in the heap and pit have not been clearly defined. Based on the analysis of the microbial community structure of stacking and pit fermentations, it was found that 60.82 % of the bacteria and 49.07 % of the fungi in the pit originated from the heap. Additionally, all the dominant microorganisms in the pit were also derived from the heap. Moreover, the bacterial contribution degree of the heap was generally higher than that of the fungi, and their contribution degrees to the microorganisms in the pit reached the highest at 3rd and 4th rounds, which were 84.81 % and 71.88 %, respectively. Furthermore, the volatile compounds of heap fermented grains had a relatively high contribution degree to the accumulation of alcohols, fatty acids and aromatic compounds in the pit. Meanwhile, environmental factors drove <em>Thermomonas</em> and <em>Byssochlamys</em> to construct MC in the heap, while drove <em>Wickerhamomyces</em> and <em>Sphingomonas</em> for constructing the MC of the pit. Finally, the MC assembly of the heap and pit both took the random assembly process as the predominant one. The bacterial community of the heap and pit were mainly assembled by the non-dominant process (64.43 %, 52.61 %), while the fungal community of the heap and pit fermented grains were mainly assembled by the non-dominant process (47.96 %) and the dispersal limitation assembly (43.48 %), respectively. This work clearly clarified the influence and contribution degree of stacking fermentation on pit fermentation, and revealed the MC assembly modes of heap and pit fermented grains, offering significant practical implications for optimizing the fermentation quality of MFB.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"68 ","pages":"Article 106451"},"PeriodicalIF":4.8,"publicationDate":"2025-03-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143735073","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

Physicochemical properties and action mechanism of chicken lung protein hydrolysate modified by plastein reaction 通过普拉斯丁反应改性的鸡肺蛋白水解物的理化性质和作用机理

IF 4.8 1区农林科学

Food Bioscience Pub Date : 2025-03-26 DOI: 10.1016/j.fbio.2025.106456

Siyu Cheng , Jiahua Gao , Lixin Yu , Yiyao Chen , Zeyuan Zhao , Xin Zhou , Peng Wang , Yun Bai , Xianming Zeng , Xinglian Xu , Minyi Han

{"title":"Physicochemical properties and action mechanism of chicken lung protein hydrolysate modified by plastein reaction","authors":"Siyu Cheng , Jiahua Gao , Lixin Yu , Yiyao Chen , Zeyuan Zhao , Xin Zhou , Peng Wang , Yun Bai , Xianming Zeng , Xinglian Xu , Minyi Han","doi":"10.1016/j.fbio.2025.106456","DOIUrl":"10.1016/j.fbio.2025.106456","url":null,"abstract":"<div><div>Plastein reaction is the process of colloid formed from concentrated hydrolysate by protease under suitable conditions, but the underlying mechanism has not been clarified. This study examined the functional and mechanistic changes in chicken lung protein hydrolysate (CLPH) caused by the plastein reaction. The results revealed that the plastein reaction products stretched, the hydrophobic groups were exposed, and the reaggregation occurred. In terms of function, solubility declined after modification, but foaming properties and emulsification properties increased. Moreover, the elevated Fe<sup>2+</sup> chelation (from 18.20 % to 48.32 %), DPPH (30.04 %–71.74 %), ABTS (41.66 %–62.44 %) and hydroxyl radical (34.85 %–63.22 %) scavenging power suggested that the plastein strengthened the CLPH in a broader sense. Meanwhile, hydrogen bonds and hydrophobic interactions were crucial in creating the structure of the plastein modification products. In summary, the plastein reaction is a viable method for influencing structural changes to enhance protein function.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"68 ","pages":"Article 106456"},"PeriodicalIF":4.8,"publicationDate":"2025-03-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143735075","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