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High-degree polymerizate IMOs of dextranase hydrolysates enhance Lactobacillus acid metabolism: Based on growth, and metabolomic and transcriptomic analyses 葡聚糖酶水解物的高度聚合IMOs增强乳酸杆菌的酸代谢:基于生长、代谢组学和转录组学分析

LWT Pub Date : 2023-09-01 DOI: 10.1016/j.lwt.2023.115345

Qianru Lin, Mingwang Liu, Hao Ni, Yue Hao, Yiqun Yu, Yiran Chen, Qing Wu, Yi Shen, Lei Zhang, Mingsheng Lyu, Shujun Wang

{"title":"High-degree polymerizate IMOs of dextranase hydrolysates enhance Lactobacillus acid metabolism: Based on growth, and metabolomic and transcriptomic analyses","authors":"Qianru Lin, Mingwang Liu, Hao Ni, Yue Hao, Yiqun Yu, Yiran Chen, Qing Wu, Yi Shen, Lei Zhang, Mingsheng Lyu, Shujun Wang","doi":"10.1016/j.lwt.2023.115345","DOIUrl":"https://doi.org/10.1016/j.lwt.2023.115345","url":null,"abstract":"This study aimed to explore the growth and metabolic mechanisms and functional properties of the combination of high-degree polymerizate (DP) isomaltooligosaccharides (IMOs) and Lactobacillus to provide a basis for their subsequent applications in functional foods in improving human health. Metabolomic and transcriptomic analyses were used to select the important metabolic pathways, regulatory genes, and metabolites involved in the growth of Lactobacillus by high DP IMOs. Lactobacillus paracasei JLPF-176 grew well in the MRS medium with high DP IMOs. The best effect in promoting L. paracasei JLPF-176 biofilm formation was 58.94%. When high DP IMOs hydrolyzed for 48 h were added to the MRS medium, 684 genes were upregulated and 276 genes were downregulated in L. paracasei JLPF-176, in important pathways such as d-amino acid metabolism, tryptophan metabolism, arginine and proline metabolism. HMDB compound classification statistics revealed 421 organic acids and derivatives, accounting for the highest number of 28.39%. The number of genes annotated in amino acid metabolism was 107.","PeriodicalId":18045,"journal":{"name":"LWT","volume":"56 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"134994871","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Effect of cooking methods on volatile compounds and texture properties in rice porridge 蒸煮方法对粥中挥发性成分及质构性质的影响

LWT Pub Date : 2023-07-01 DOI: 10.1016/j.lwt.2023.115111

Shihao Wang, Ailing Tian, Kuan Zhao, Rao Zhang, Zhixuan Lei, Xiaohan Qin, Xiaoqing Wu, Yajun Liu, Peijun Liu, Siqi Yang, Jin Jin, Kaixuan Chen, Xinyang Liu, Feng Zhong, Ranran Chang, Lirong Xu, Aiguo Ma

引用次数: 1

Impact of different cooking methods on the chemical profile of orange-fleshed sweet potato (Ipomoea batatas L.) 不同蒸煮方法对红薯化学成分的影响

LWT Pub Date : 2023-01-01 DOI: 10.1016/j.lwt.2022.114288

Yanqiang Yao, Rong Zhang, Ruixue Jia, Yuanyuan Deng, Zhangying Wang

{"title":"Impact of different cooking methods on the chemical profile of orange-fleshed sweet potato (Ipomoea batatas L.)","authors":"Yanqiang Yao, Rong Zhang, Ruixue Jia, Yuanyuan Deng, Zhangying Wang","doi":"10.1016/j.lwt.2022.114288","DOIUrl":"https://doi.org/10.1016/j.lwt.2022.114288","url":null,"abstract":"Orange-fleshed sweet potato (OFSP) has attracted increasing attention due to its high carotenoid levels, which is beneficial to human health. However, the changes in the chemical composition of OFSP after cooking are not fully elucidated yet. In this study, the contents of starch, soluble sugar, carotenoids, volatile compounds, and metabolites of OFSP before and after cooking (steaming, boiling, and baking) were determined to evaluate the changes in its flavor and chemical composition. After cooking, the contents of starch decreased from 18.15% to 7%, and soluble sugar increased from 11.78% to 39.33%. The baked OFSP was the sweetest one due to the production of most sugars during baking. Additionally, the aroma of baked OFSP was the best due to the abundance of furans, aldehydes, ketones, and monoterpenes, including 6 volatiles produced by carotenoids. However, the steamed OFSP retained more carotenoids, while all carotenoids were reduced 7%–23% after cooking. Furthermore, 593 metabolites were identified in OFSP, of which 82.5% were well preserved after cooking. Overall, understanding of chemical profile changes of OFSP after cooking will provide a theoretical basis for broadening sweet potato processing and application.","PeriodicalId":18045,"journal":{"name":"LWT","volume":"13 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136008977","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 5

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