The insights into sour flavor and organic acids in alcoholic beverages.

Alcoholic beverages have developed unique flavors over millennia, with sourness playing a vital role in their sensory perception and quality. Organic acids, as crucial flavor compounds, significantly impact flavor. This paper reviews the sensory attribute of sour flavor and key organic acids in alcoholic beverages. Regarding sour flavor, research methods include both static and dynamic sensory approaches and summarize the interaction of sour flavor with aroma, taste, and mouthfeel. In addition, this review focuses on identifying key organic acids, including sample extraction, chromatography, olfactometry/taste, and mass spectrometry. The key organic acids in alcoholic beverages, such as wine, Baijiu, beer, and Huangjiu, and their primary regulatory methods are discussed. Finally, future avenues for the exploration of sour flavor and organic acids by coupling machine learning, database, sensory interactions and electroencephalography are suggested. This systematic review aims to enhance understanding and serve as a reference for further in-depth studies on alcoholic beverages.

Functional group-specific reduction of Cr(VI) by low molecular weight organic acids in frozen solution: Kinetics, mechanism and DFT calculation.

Low molecular weight organic acids (LMWOA) are commonly present in natural water and play a pivotal role in the reduction of Cr(VI). In frozen solutions, the efficiency of Cr(VI) reduction is significantly enhanced due to the freezing concentration effect. However, this facilitation is found to be contingent upon the functional groups of LMWOA in this study. To be specific, LMWOA and Cr(VI) can form five-membered ring complexes, which greatly enhance electron transfer efficiency through Ligand-to-Metal Charge Transfer (LMCT). DFT calculations indicate that oxygen-containing groups located on carbon atoms at α positions play a crucial role in forming these complexes, ultimately determining the kinetics of Cr(VI) reduction. Moreover, freezing not only increases proton concentrations but also reduces free water molecule content in the liquid-like layer (LLL), thereby affecting LMWOA species through regulation of protonation and hydrolysis, and subsequently impacting reaction mechanisms. The stoichiometric ratios between LMWOA and Cr(VI) exceed theoretical values due to complexation with Cr(III). The reduction of Cr(VI) by LMWOA in frozen solutions is inhibited by soil solution, while the degree of inhibition varies among different types of LMWOA.

Development of a scalable, high-anthocyanin and low-acidity natural red food colorant from Hibiscus sabdariffa L.

The hibiscus calyx contains 0.3-2.4% total anthocyanins, and is a promising source for naturally red food colorants. In this study, commercially available hibiscus calyces were subjected to ethanolic-aqueous extraction and chromatographic enrichment with the XAD-7HP resin, to create scalable, high-anthocyanin and low-acidity natural food colorants. Anthocyanins, organic and phenolic acids were monitored after each step using UHPLC-DAD and UHPLC-QQQ/MS. 75.67% total anthocyanins were recovered from calyces after double extractions, and the content increased by 8.50-14.90 times after the column enrichment, reaching 14.51-31.90% (by dry weight) in the final product. Chromatographic fractionation was also shown to effectively increase the total phenolic acids by 11.01-16.22 times, and remove an average of 98.58% of the total organic acids. High intensity redness at pH 2.5-3.5 indicated that the final product may be a promising, versatile natural food and beverage colorant in low pH products.

Screening of Organic Acid Type and Dosage in Drinking Water for Young Rabbits.

Organic acids (OAs) are employed in animal feed to regulate gastrointestinal disorders and diarrhoea thanks to their ability to modulate the gastrointestinal environment and their antimicrobial capacity. However, there is not enough evidence regarding the most adequate OA and its effectiveness in rabbit farming. Therefore, the aim of this study was to screen and evaluate the response of young rabbits to six OAs, administered via drinking water, at three different concentrations (pH levels). Organic acids (acetic, ACET; formic, FOR; propionic, PROP; lactic, LAC; citric, CIT; and butyric, BUT) were tested at three concentrations (pH 3, 4, and 5). A negative control (CON; non-acidified water) was also included. We used 240 weaned rabbits (28 days old) divided into 2 batches. In each batch, animals were randomly allocated to 1 of the 19 experimental treatments and were housed in group cages of 6 animals per cage, treatment, and batch. Among the 240 rabbits, an additional cage with 6 animals was included to determine the initial physiological state of the animals. All animals were fed with commercial pelleted feed throughout the whole experiment. The duration of the study was 7 days, until 35 days of age. At 31 and 35 days of age, in each batch, three animals per day and treatment were slaughtered. The pH of the digestive contents in the fundus, antrum, duodenum, jejunum, ileum, and cecum, as well as the gastric pepsin enzyme activity, was measured. Water and feed consumption per cage and individual body weight (BW) were recorded daily. The type and dosage of OAs affected water intake. ACET 3, PROP 3, and BUT 3 reduced water intake compared to CON, negatively impacting feed intake and weight gain. FOR and CIT acids led to the highest BW and weight gain at 35 days, compared to PROP, LAC, and BUT (p < 0.05); showing ACET intermediate values. While OAs had limited effects on gastric and small intestine pH, acidified water at pH 4 and 5 lowered ileum and caecum pH (p < 0.05) compared to pH 3. Acidified water at pH 4 showed the highest (p < 0.05) pepsin activity compared to pH 3 and pH 5. Considering the limited sample size and short-term assessment period of our screening test, the OAs with the highest potential for use in post-weaning rabbits were FOR, ACET, and CIT at pH 4. The selected combinations did not exhibit any early adverse effects in young rabbits. These results should be further confirmed in a broader population of animals. It would also be advisable to extend the application of OAs over longer periods to evaluate their effects throughout the entire growing period of rabbits.

Effects of low-molecular-weight organic acids on the transport of polystyrene nanoplastics: An insight at the structure of organic acids.

Plastic nanoparticles are extensively used in various products, leading to inevitable pollution in soil. Understanding their transport in soils where various organic substances exist is crucial. This study examined the impact of low-molecular-weight organic acids (LMWOAs) on the transport of polystyrene nanoplastics (PS-NPs) through saturated quartz sand. The experiments involved three dibasic acids-malonic acid (MA1), malic acid (MA2) and tartaric acid (TA) - and four monobasic acids- formic acid (FA), acetic acid (AA), propanoic acid (PA) and glycolic acid (GA) -under different pH levels (4.0, 5.5, 7.0) and in the presence of cations (Na+, Ca2+). The results demonstrated that in the presence of Na+, dibasic acids significantly enhanced PS-NPs transport, with TA being the most effective, followed by MA2 and MA1. This enhancement is attributed to the adsorption of LMWOAs onto the nanoparticles and sand, creating a more negative ζ-potential, which increases the electrostatic repulsion and decreases the PS-NPs deposition, thereby facilitating the transport. Applying the Derjaguin-Landau-Verwey-Overbeek theory, higher pH levels increased the energy barrier and secondary energy minimum, decreasing PS-NPs deposition. Moreover, dibasic acids significantly enhanced the hydrophilicity of PS-NPs. Conversely, monobasic acids, except for GA, slightly reduced the hydrophilicity of PS-NPs, as indicated by a small increase in the water contact angle, hereby minimally affecting PS-NPs transport. As for GA, although it is a monobasic acid, the additional -OH group in its molecular structure promoted PS-NPs transport, similar to dibasic acids. For example, GA also significantly enhanced the hydrophilicity of PS-NPs. In the presence of Ca2+, the enhancement of PS-NPs transport by LMWOAs was comparable to that with Na+, primarily due to the complex-forming and bridging effects of Ca2+ with the organic acids and PS-NPs. These findings provide important insights into predicting and analyzing the transport behaviors of PS-NPs.

Acrylamide detection and reduction in meat products using organic acids, fruit extracts, and probiotics.

Grilled foods are an important source of acrylamide, which has neurotoxic, genotoxic, and carcinogenic properties. The current study aims to evaluate the level of acrylamide in beef, chicken, and fish products, especially those requiring high cooking temperatures, using High Performance Liquid Chromatography (HPLC). Reduction of acrylamide by organic acids i.e., (citric acid, malic acid, tartaric acid, and lactic acid) and fruit extracts of lemon, apple, and grape has also been investigated. The results revealed that the highest mean acrylamide concentration was found in chicken products (grilled chicken) which recorded 8.32 µg/100 g, followed by beef products (beef grilled) with a concentration of 7.91 µg/100 g, and fish products (pan-fried fish burgers) which recorded 6.77 µg/100 g). Furthermore, the mixture of organic acid has the highest effect on reducing the level of acrylamide in a chemical model system. Moreover, the fruit extract mixture was more effective in reducing the percentage of acrylamide in the grilled chicken than organic acids mixture. Finally, the addition of fruit extract improved the sensory properties of grilled chickens. In sum, this study offers novel and promising natural strategies to decrease acrylamide in meat products toward further future application in meat industry to deliver safe food to consumers.

Physiological disorders in cold-stored 'Autumn Sense' hardy kiwifruit depend- on the storage temperature and the modulation of targeted metabolites.

This study aimed to elucidate the effects of storage temperature on various fruit quality attributes, physiological disorders, and associated metabolites in the 0.5, 3, or 10 °C stored hardy kiwifruit. Peel pitting, which was highest in the 0.5 °C stored fruit, was identified as a chilling injury symptom of hardy kiwifruit. Proline and branched-chain amino acid contents showed higher values at 0.5 °C stored fruit as chilling responses. On the other hand, fruit shriveling and decay were highest in the 10 °C after 5 weeks of storage. The 10 °C storage induced fruit ripening during 3 weeks, but fruit shriveling and decay were severe after 5 weeks of storage. Therefore, storing the 'Autumn Sense' hardy kiwifruit at proper temperatures would be more beneficial, as it alters targeted metabolites and helps reduce the incidence of physiological disorders during cold storage.

The influence of dietary supplementation with fermented agro-industrial residue of faba bean on Japanese quail performance, immunity, gut microbiota, blood chemistry, and antioxidant status.

Antibiotic overuse in poultry feeds has disastrous implications; consequently, long-term alternatives must be developed. As a result, the current study aims to assess the impact of Aspergillus niger filtrate (ANF) high in organic acids grown on agro-industrial residue of faba bean (AIRFB) on quail diet, as well as their influence on bird productivity, digestion, carcass yield, blood chemistry, and intestinal microbiota. A total of 240 Japanese quails (aged 7 d) were used in this study, divided equally among 5 experimental groups with 48 quails each. Group 1 (G1) received a basal diet without any ANF, group 2 (G2) received a basal diet supplemented with 0.5 mL ANF/kg diet, group 3 (G3) received a basal diet supplemented with 1.0 mL ANF/kg diet, group 4 (G4) received a basal diet supplemented with 1.5 mL ANF/kg diet, and group 5 (G5) received a basal diet supplemented with 2 mL ANF/kg diet. The performance parameters were monitored at 1 to 3, 3 to 5, and 1 to 5 wk. Adding ANF increased body weight at 3 and 5 wk, as well as body weight gain at 1 to 3, 3 to 5, and 1 to 5 wk, compared to the control diet. The ANF fed quails had the highest feed conversion ratio compared to the control group. The addition of ANF to the quail diet had no effect on the weight of the carcass, gizzard, heart, liver, giblets, or dressing; however, it did lower triglycerides, low-density lipoprotein, and very low-density lipoprotein while increasing high-density lipoprotein levels. The quail groups that received ANF had enhanced immunological indices such as IgG, IgM, IgA, and lysozymes. It also increased the levels of superoxide dismutase and total antioxidant contents, as well as catalase, and digestive enzymes such as protease, amylase, and lipase. However, it lowered the blood MDA levels compared to control. It has been demonstrated that the total gut microbiota, Escherichia coli, total coliforms, and the population of Salmonella are all reduced in ANF-fed quails. Histological examination of ANF quails' liver and intestinal sections revealed normal hepatic parenchyma, typical leaf-like intestinal villi, and comparatively short and frequently free lumina. In conclusion, Japanese quail showed improvements in performance, digestive enzymes, antioxidant indices, immunity, and capacity to reduce intestinal pathogenic bacteria after consuming diet supplemented with ANF.

Eco-safe hot water dip alleviates antioxidant level and sensory quality of Indian jujube fruits.

Indian jujube (Ber) is highly perishable climacteric fruit owing to high decay index limiting its marketability and demands interventions to prolong shelf life. Fungicides are normally used to control rot during postharvest storage, however, residues left necessitate eco-safe alternatives like hot water dipping. Mature, pre-climacteric jujubes were dipped in 45, 50 or 55 °C water for 8, 6 or 4 min, respectively and then stored at 5 °C for periodic quality evaluation. Dipping fruits in 55 °C water resulted in 32.69 and 35.27, 64.21 and 58.57, 30.41 and 30.42, 38.50 and 52.20 % lower weight loss, decay index, malondialdehyde (MDA) and electrolyte leakage, whereas 15.40 and 16.77, 19.51 and 20.48 % greater antioxidant activity and ascorbic acid respectively for Umran and Pakwhite compared to 25 °C water dip. The highest glucose, fructose, malic, citric, and tartaric acids were 23.44 ± 1.04 and 29.9 ± 0.95, 30.68 ± 1.72 and 41.17 ± 2.34 mg/100 g, 138.1 ± 6.45 and 112.97 ± 6.16, 57.49 ± 1.71 and 53.78 ± 1.90, 79.58 ± 5.1 and 65.3 ± 4.83 µg/100 g whereas lower sucrose 12.34 ± 0.94 and 16.33 ± 1.05 mg/100 g were respectively recorded in 55 °C water dipped Umran and Pakwhite fruits. High dip water temperature (55 °C) exhibited better quality with the lowest decay index and weight loss, greater membrane integrity, bioactives content and sensory acceptance scores. Hence, hot water dipping was shown to be an effective residue-free option to extend the marketable period of jujubes to capture distant markets.

A machine learning-assisted fluorescent sensor array utilizing silver nanoclusters for coffee discrimination.

Coffee is a globally consumed commodity of substantial commercial significance. In this study, we constructed a fluorescent sensor array based on two types of polymer templated silver nanoclusters (AgNCs) for the detection of organic acids and coffees. The nanoclusters exhibited different interactions with organic acids and generated unique fluorescence response patterns. By employing principal component analysis (PCA) and random forest (RF) algorithms, the sensor array exhibited good qualitative and quantitative capabilities for organic acids. Then the sensor array was used to distinguish coffees with different processing methods or roast degrees and the recognition accuracy achieved 100%. It could also successfully identify 40 coffee samples from 12 geographical origins. Moreover, it demonstrated another satisfactory performance for the classification of pure coffee samples with their binary and ternary mixtures or other beverages. In summary, we present a novel method for detecting and identifying multiple coffees, which has considerable potential in applications such as quality control and identification of fake blended coffees.

Evolution of Quality Parameters and Bioactivity of Actinidia chinensis cv. Sungold (Kiwifruit) Slices Subjected to Different Drying Conditions Storage for 4 Months.

The present study aimed to investigate the impact on nutritional and functional properties of dried kiwifruit (Actinidia chinensis cv. Sungold) slices during conservation for 120 days in sealed containers in the dark at 25 °C. For this purpose, kiwifruits slices were dried at two different temperatures, 40 and 55 °C, for 30 and 25 h, respectively. Fresh and dried kiwi slices were analyzed for their pH, activity water, total solid soluble (TSS), color, titratable acidity, total phenols (TPC) and flavonoids content (TFC), organic acids, and radical scavenging activities. Analysis carried out on the dehydrated samples showed a good aptitude of kiwi material towards the drying process. Particularly, it has been observed that the drying treatment at low temperature helped to preserve the nutraceutical properties of the fruits. In fact, samples treated at 40 °C (KLT) showed at day 0 (T0) the highest TPC and TFC with values of 979.42 Gallic Acid Equivalents (GAE)/100 g of dried weight (dw) and 281.84 mg catechin equivalents (CTE)/100 g dw even if compared with fresh kiwi slices sample (FKF). Moreover, KLT also exhibited the highest values of antioxidant activity (1657 mmol Trolox/100 g dw). After 120 days storage, all dried samples showed a high ascorbic acid content (429-339 mg/100 g dw fruits) and only a slight variation of physicochemical parameters. Textural Parameters (hardness, springiness, cohesiveness, gumminess, and chewiness), apart from resilience results, showed significant differences between kiwifruit dried at 55 °C and at 50 °C (KLT and KHT, respectively). Color and aroma intensity were the main sensory descriptors with higher scores.

Refermentation with yeast and lactic acid bacteria isolates: a strategy to improve the flavor of green coffee beans.

BACKGROUND: Yeast and lactic acid bacteria (LAB) play an important part in the post-harvest fermentation of coffee. This study applied lab-scale fermentation to commercial green coffee beans using dry coffee pulp as the substrate, with the aim of modifying coffee-bean flavor. In addition to spontaneous fermentation, yeast and LAB isolated from coffee beans and dried coffee pulp were added during fermentation. RESULTS: Co-inoculation of yeast and LAB showed a significant effect on the chlorogenic acid content after between 24 and 72 h of fermentation. Acetic, citric, malic, lactic, and quinic acids were shown to be affected significantly (P < 0.05) by fermentation and inoculation. Gas chromatography detected that esters, alcohols, aldehydes, furans, and pyrazines were the primary compounds in the coffee beans. Certain volatile groups were present in greater concentrations and broader varieties within the inoculated beans. The highest cupping scores were given to beans that had been co-inoculated with yeast and LAB. CONCLUSION: Overall, the use of yeasts and LAB starters showed potential to create coffee beverages with desirable characteristics by standardized fermentation. © 2024 Society of Chemical Industry.

Plant-Derived Waste as a Component of Growing Media: Manifestations, Assessments, and Sources of Their Phytotoxicity.

Every year, approximately 2 billion tons of plant-derived waste (such as straw and crop residues) are generated globally, most of which are either incinerated, dumped, or landfilled without proper planning, leading to severe environmental pollution and resource wastage. Plant-derived waste exhibits potential advantages as a growing media component in various aspects. However, numerous studies have also indicated that plant-derived waste generally possesses strong phytotoxicity, which must be removed or reduced before being utilized as a growing media component. Therefore, accurately assessing their phytotoxicity and appropriately modifying it to ensure their support for plant growth when used as a growing media component is crucial. This paper reviews the manifestation and assessment methods of phytotoxicity in plant-derived waste; systematically summarizes the phytotoxicity sources of three common types of plant-derived waste (garden waste, crop straw, and spent mushroom substrate), as well as the toxic mechanisms of two representative phytotoxic substances (phenolic compounds and organic acids); and proposes some insights into further research directions. By consolidating insights from these studies, this review aims to deepen our understanding of phytotoxicity and its implications, and offer valuable references and guidance for future research endeavors and practical applications.

Recovery of nutrients from biofuel ash via organic acid-facilitated solid-liquid extraction.

Solid-liquid extraction was investigated to obtain selected major plant nutrients (P, K, Ca, Mg) from biofuel ash using weak organic acids like salicylic acid, citric acid, and oxalic acid as sacrificial leaching agents. In this study, three organic acids were compared to determine the most effective leaching agent for maximizing the P, K, Ca, and Mg extraction from biofuel ash. The findings indicated that 0.1 M citric acid was the most efficient for plant nutrient recovery, with 81.9% of P recovered after 30 min, 82.4% of Ca, 76.8% of Mg, and 47.3% of K. after 120 min. The highest amount of K, with 59.3% was recovered after 180 min of extraction with 0.1 M oxalic acid. However, recovery of P-80.7% was lower, and much lower recovery of Ca-2.3%, and Mg-68.6% after 180 min of extraction with 0.1 M oxalic acid. The leachates were not contaminated with heavy metals, just 0.47 mg/L of Zn, 7.67 mg/L of Al, and 1.99 mg/L of Fe were detected after 180 min of extraction with 0.1 M oxalic acid. The formation of calcium oxalates after extraction with 0.1 M oxalic acid was seen by SEM-EDS. The findings indicated that to achieve the highest recovery of all beneficial nutrients (P, K, Ca, Mg) different extraction times and different extraction agents are required.

The Influence of the Addition of Fruit and Vegetable Concentrates on the Stability of Anthocyanins in Juices from Colored Potatoes.

One of the factors precluding potato juice application in the food industry is its propensity for enzymatic browning. The addition of fruit and vegetable concentrates rich in organic acids can reduce unfavorable changes in the color of potato juices and influence the content of biologically active compounds. This study aimed to investigate the effect of the addition of natural fruit and vegetable concentrates to potato juices on their color and on the composition and contents of anthocyanin pigments isolated from them. The color, composition and amount of anthocyanins in potato juices and dyes were determined using HPLC-DAD and UHPLC MS/MS liquid chromatography. It was found that the juices without concentrate addition had, on average, 61% lower total polyphenol content and 63% lower anthocyanin content compared with the juices with added concentrates. The isolated pigments contained, on average, 30-40 times more anthocyanins compared with those isolated from the non-purified juices. Furthermore, the addition of concentrates enabled ca. 3-5 times more effective isolation of anthocyanins compared with the samples without these additives. Potato juices and dyes with the addition of concentrates showed a lighter color that did not change over time, compared with samples without concentrates.

One-pot conversion of xylose to 1,2-pentanediol catalyzed by an organic acid-assisted Pt/NC in aqueous phase.

The direct synthesis of 1,2-pentanediol (1,2-PeD) from renewable xylose and its derivatives derived from hemicellulose is appealing yet challenging due to its low selectivity for the target product. In this study, one-pot catalytic conversion of xylose to 1,2-PeD was performed by using nitrogen-doped carbon (NC) supported Pt catalysts with the assistance of organic acids. A remarkable yield of 49.3% for 1,2-PeD was achieved by reacting 0.1869 g xylose in 30 mL water at 200 °C under a hydrogen pressure of 3 MPa for 8 h in the presence of 0.1 g of 2.5Pt/NC600 catalyst and 0.1869 g propanoic acid co-catalyst. The presence of vicinal Pt-acid pair sites on the surface of the 2.5Pt/NC600 catalyst exhibited a synergistic effect in promoting the hydrogenation of furfural to furfuryl alcohol intermediate and subsequent hydrogenation and ring-opening reactions leading to the formation of 1,2-PeD. The addition of organic acids, may serve as both acid catalyst for dehydration of xylose and hydrogen donor for hydrogenation of furfural and furfuryl alcohol, thereby promoting the one-pot conversion of xylose to 1,2-PeD. Remarkably, the 2.5Pt/NC600 catalyst demonstrated outstanding catalytic performance and good reusability over five consecutive cycles without significant deactivation.

New approaches for solubilization of phosphate rocks through solid-state fermentation by optimization of oxalic acid production.

This study explores the enhancement of phosphate rock (PR) solubilization through solid-state fermentation (SSF) by optimizing oxalic acid production using Aspergillus niger. Key process parameters, including the use of agro-industrial by-products (sugarcane bagasse (SCB), wheat bran (WB), soybean bran (SB)), pH levels, sucrose supplementation, and methanol addition, were systematically evaluated through sequential experimental designs. The results identified SCB and SB in a 1:1 ratio as the most effective substrate. Remarkably, the inclusion of methanol (7 %) and sucrose (0.5 %) resulted in a 3-fold increase in oxalic acid production. Under these optimized conditions, significant phosphorus solubilization of Bayóvar, Itafós, and Registro PRs was achieved, with Bayóvar rock releasing up to 12.1 g/kgds of soluble P (63.8 % efficiency). Additionally, the SSF process effectively released organic phosphorus from the agro-industrial substrates. These findings hold promise for advancing the bio-based economy and developing future industrial biofertilizers.

Protected biofactors and antioxidants reduce the negative consequences of virus and cold challenge by modulating immunometabolism via changes in the interleukin-6 receptor signaling cascade in the liver.

Protected biofactors and antioxidants (PBA), and protected biofactors and antioxidants with protected organic acids and essential oils (PBA+POAEO) have been shown to have benefits in stressed or challenged birds. Here, we describe the immunometabolic changes observed in the liver of Ross 308 broilers during feed supplementation and brief physiological stress. These studied additives contain protected essential oils, organic acids, and vitamins which may have protective effects on the liver. Thus, we aimed to determine the signaling changes induced by these supplements and the resultant immunometabolic effects in the liver. All birds received a 2X dose of live bronchitis vaccine at d 0 and a 48-h cold challenge by reducing the temperature from 30 to 32°C, to 20 to 23°C on d 3 to 5. Control birds were fed a standard diet without supplementation. Liver samples were collected to evaluate the effects of these treatments on cytokine gene expression and protein phosphorylation via kinome peptide array. ANOVA was used for statistical analysis of the gene expression data (significance at a p-value of 0.05), and PIIKA2 was used for statistical evaluation and comparative analysis of the kinome peptide array data. At d 15, the kinome peptide array analysis and gene expression data showed stimulation of the interleukin 6 receptor (IL-6R) signal transduction for host protection via heightened immune response while inducing immune modulation and reducing inflammation in both supplement treated groups. Significant changes were observed via IL-6R signaling in the metabolic profiles of both groups compared to control and no significant differences when compared to each other. In the liver, these 2 feed additives induced immunometabolic changes predominantly via the IL-6 receptor family signaling cascade. Differences between the 2 treated groups were predominantly in the metabolic pathways, centered around the mTOR pathway and the proteins AMPK, mTOR and S6K, with a more anabolic phenotype following the addition of essential oils.

Low-molecular-weight organic acids inhibit the methane-dependent arsenate reduction process in paddy soils.

Anaerobic methane oxidation (AOM) can drive soil arsenate reduction, a process known as methane-dependent arsenate reduction (M-AsR), which is a critical driver of arsenic (As) release in soil. Low molecular weight organic acids (LMWOAs), an important component of rice root exudates, have an unclear influence and mechanism on the M-AsR process. To narrow this knowledge gap, three typical LMWOAs-citric acid, oxalic acid, and acetic acid-were selected and added to As-contaminated paddy soils, followed by the injection of 13CH4 and incubation under anaerobic conditions. The results showed that LMWOAs inhibited the M-AsR process and reduced the As(III) concentration in soil porewater by 35.1-65.7 % after 14 days of incubation. Among the LMWOAs, acetic acid exhibited the strongest inhibition, followed by oxalic and citric acid. Moreover, LMWOAs significantly altered the concentrations of ferrous iron and dissolved organic carbon in the soil porewater, consequently impacting the release of As in the soil. The results of qPCR and sequencing analysis indicated that LMWOAs inhibited the M-AsR process by simultaneously suppressing microbes associated with ANME-2d and arrA. Our findings provide a theoretical basis for modulating the M-AsR process and enhance our understanding of the biogeochemical cycling of As in paddy soils under rhizosphere conditions.

Catalyst and base-free, direct oxidation of chitin to lactic acid with hydrogen peroxide.

In recent years, the research on the conversion of chitin to high value-added chemicals has attracted more and more attention. At present, the method of preparing lactic acid from chitin mostly uses strong base or catalyst. The reaction system under alkaline condition not only corrodes the container but also easily harms the human body. Herein, a simple and effective method to convert chitin to organic acids in catalyst and base-free conditions is developed. The use of H2O2 only can efficiently convert chitin to organic acids in the absence of bases and catalysts. Under the optimal conditions of 30 mg chitin, 2.1 mL water, 0.9 mL H2O2 at 230 °C for 1.5 h, the lactic acid yield of chitin can reach 58.2 % and the total organic acid yield can reach 84.0 %. This work provides an efficient method for the resource utilization of chitin biomass.