Analysis of ester-producing performance in high-yield ethyl hexanoate yeast and the effect on metabolites in bio- enhanced Daqu, the starter for Baijiu and other traditional fermented foods.

AIMS: Ethyl hexanoate, one of the key flavor compounds in strong-flavor Baijiu. To improve the content of ethyl hexanoate in strong-flavor Baijiu, a functional strain with high yield of ethyl hexanoate was screened and its ester-producing performance was studied. METHODS AND RESULTS: Upon identification, the strain was classified as Candida sp. and designated as ZY002. Under optimal fermentation conditions, the content of ethyl hexanoate synthesized by ZY002 can be as high as 170.56 mg L-1. A fermentation test was carried out using the ZY002 strain bioaugmented Daqu to verify the role of the strain applied to Baijiu brewing. It was found that strain ZY002 could not only improve the moisture and alcohol contents of fermented grains but also diminish the presence of reducing sugar and crude starch. Furthermore, it notably amplified the abundance of flavor compounds. CONCLUSION: In this study, Candida sp. ZY002 with a high yield of ethyl hexanoate provided high-quality strain resources for the actual industrial production of Baijiu.

Determination of carboxylesterase by fluorescence probe to guide detection of carbamate pesticide.

A carboxylesterase fluorescent probe (Probe 1) was developed for determination of carboxylesterase to guide detection of carbamate pesticide. The probe uses benzothiazole as fluorescence group and phenyldimethyl carbamate as recognition group. The solution of the fluorescent probe gradually changes from light blue to dark blue as the concentration of carbamate pesticides increases. The concentration of carbamate pesticides can be quickly calculated according to the colour of the probe solution through Get Color software on a smartphone. It showed that Probe 1 can be used as a rapid detection tool to achieve rapid detection of carbamate pesticides in juice samples without professional personnel and equipment. Furthermore, the probe has been successfully used to detect carbamate pesticides in fruit juice and vegetable juice.

Evolution of fermented grain yeast communities in strong-flavored baijiu and functional validation of yeasts that produce superior-flavored substances.

BACKGROUND: Baijiu is a well-known alcoholic beverage in China and the quality is determined by various microorganisms during the fermentation process. Yeast is one of the most important microorganisms in the fermentation of baijiu. It has a strong esterification capacity and also affects the aroma. RESULTS: High-throughput sequencing results showed that the fermented grains (jiupei) during baijiu production were mainly composed of eight highly abundant yeast species. The species and abundance of yeasts changed significantly with the fermentation process. The flavor of 30 yeast strains in the jiupei was determined by a sniffing test and gas chromatography-mass spectrometry (GC-MS). The strain with the highest flavor substance content (2.34 mg L-1), named YX3205, was identified as Clavispora lusitaniae. Tolerance results showed that C. lusitaniae YX3205 can tolerate up to 15% (v v-1) ethanol. In a solid-state simulated fermentation experiment, the content of 24 flavor substances was significantly increased in the fortified group, and the total ester content reached 4240.73 µg kg-1, which was 2.8 times higher than that of the control group. CONCLUSION: The present study demonstrated the potential of C. lusitaniae YX3205 to enhance the flavor of baijiu, thereby serving as a valuable strain for the improvement of the flavor quality of baijiu. © 2024 Society of Chemical Industry.

Separation techniques for manufacturing fruit spirits: From traditional distillation to advanced pervaporation process.

Separation process is one of the key processes in the production of fruit spirits, including the traditional distillation method and the new pervaporation membrane method. The separation process significantly determines the constituents and proportions of compounds in the fruit spirit, which has a significant impact on the spirit quality and consumer acceptance. Therefore, it is important and complex to reveal the changing rules of chemical substances and the principles behind them during the separation process of fruit spirits. This review summarized the traditional separation methods commonly used in fruit spirits, covering the types, principles, and corresponding equipment of distillation methods, focused on the enrichment or removal of aroma compounds and harmful factors in fruit spirits by distillation methods, and tried to explain the mechanism behind it. It also proposed a new separation technology for the production of fruit spirits, pervaporation membrane technology, summarized its working principle, operation, working parameters, and application in the production of fruit spirits, and outlined the impact of the separation method on the production of fruit spirits based on existing research, focusing on the separation of flavor compounds, sensory qualities, and hazard factors in fruit spirits, along with a preliminary comparison with distillation. Finally, according to the current researches of the separation methods and the development requirement of the separation process of fruit spirits, the prospect of corresponding research is put forward, in order to propose new ideas and development directions for the research in this field.

The potential benefits and mechanisms of protein nutritional intervention on bone health improvement.

Osteoporosis commonly occurs in the older people and severe patients, with the main reason of the imbalance of bone metabolism (the rate of bone resorption exceeding the rate of bone formation), resulting in a decrease in bone mineral density and destruction of bone microstructure and further leading to the increased risk of fragility fracture. Recent studies indicate that protein nutritional support is beneficial for attenuating osteoporosis and improving bone health. This review summarized the classical mechanisms of protein intervention for alleviating osteoporosis on both suppressing bone resorption and regulating bone formation related pathways (promoting osteoblasts generation and proliferation, enhancing calcium absorption, and increasing collagen and mineral deposition), as well as the potential novel mechanisms via activating autophagy of osteoblasts, altering bone related miRNA profiles, regulating muscle-bone axis, and modulating gut microbiota abundance. Protein nutritional intervention is expected to provide novel approaches for the prevention and adjuvant therapy of osteoporosis.

Molecularly imprinted thermosensitive probe based on fluorescent advanced glycation end products to detect α-dicarbonyl compounds and inhibit pyrraline formation.

A thermal-sensitive molecularly imprinted optosensing probe based on fluorescent advanced glycation end products (AGEs) was prepared by one-pot hydrothermal synthesis. Carbon dots (CDs) derived from fluorescent AGEs were used as the luminous centers, while molecularly imprinted polymers (MIPs) were wrapped outside of the CDs to form specific target recognition sites to highly selectively adsorb the intermediate product of AGEs of 3-deoxyglucosone (3-DG). Thermosensitive N-isopropylacrylamide (NIPAM) was combined with acrylamide (AM) as co-functional monomers, and ethylene glycol dimethacrylate (EGDMA) was chosen as a cross-linker for targeting identification and detection of 3-DG. Under optimal conditions, the fluorescence of MIPs could be gradually quenched with the adsorption of 3-DG on the surface of MIPs in the linear range of 1-160 µg/L, and the detection limit was 0.31 µg/L. The spiked recoveries of MIPs ranged from 82.97 to 109.94% in two milk samples, and the relative standard deviations were all less than 1.8%. In addition, the inhibition rate for non-fluorescent AGEs of pyrraline (PRL) was 23% by adsorbing 3-DG in the simulated milk system of casein and D-glucose, indicating that temperature-responsive MIPs not only could detect the dicarbonyl compound 3-DG quickly and sensitively, but also had an excellent inhibitory effect on AGEs.

2-Heptanone, 2-nonanone, and 2-undecanone confer oxidation off-flavor in cow milk storage.

Flavor sensation is one of the most prevalent characteristics of food industries and an important consumer preference regulator of dairy products. So far, many volatile compounds have been identified, and their molecular mechanisms conferring overall flavor formation have been reported extensively. However, little is known about the critical flavor compound of a specific sensory experience in terms of oxidized off-flavor perception. Therefore, the present study aimed to compare the variation in sensory qualities and volatile flavors in full-fat UHT milk (FFM) and low-fat UHT milk (LFM) samples under different natural storage conditions (0, 4, 18, 25, 30, or 37°C for 15 and 30 d) and determine the main component causing flavor deterioration in the FFM and LFM samples using sensory evaluation, electronic nose, and headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS). In addition, the Pearson correlation between the volatile flavor components and oxidative off-flavors was analyzed and validated by sensory reconstitution studies. Compared with the LFM samples, the FFM samples showed a higher degree of quality deterioration with increased storage temperature. Methyl ketones of odd carbon chains (i.e., 2-heptanone, 2-nonanone, 2-undecanone, 2-tridecanone, and 2-pentadecanone) reached a maximum content in the FFM37 samples over 30 d storage. The combined results of the Pearson correlation and sensory recombination study indicated that 2-heptanone, 2-nonanone, and 2-undecanone conferred off-flavor perception. Overall, the present study results provide potential target components for detecting and developing high-quality dairy products and lay a foundation for specific sensory flavor compound exploration in the food industry.

A dual-function fluorescent probe for the detection of pH values and formaldehyde.

A dual-function fluorescent probe (Probe 1) was developed in this work for the separate detection of pH value and formaldehyde (HCHO). Probe 1 could recognize HCHO and the pH value from the amino group. The colour of the probe solution was changed from grey blue to light blue with the increase in the pH value, and luminous intensity became larger with the increase in formaldehyde concentration. The curve function relationship between fluorescence intensity and the pH value was also determined. A smartphone containing a colour detector for imaging was used to record the values of the three primary colours (R value, G value, and B value) for the probe solution in formaldehyde. Importantly, there was a linear functional relationship between the B*R/G value with HCHO concentration. Therefore, the probe could be used as a rapid tool for the detection of formaldehyde. More importantly, Probe 1 was successfully used to detect formaldehyde in an actual distilled liquor sample.

Red emissive N-doped carbon dots encapsulated within molecularly imprinted polymers for optosensing of pyrraline in fatty foods.

A novel and facile method was proposed for preparation of red emissive N-doped carbon dots encapsulated within molecularly imprinted polymers (RNCDs@MIPs) using a one-pot room-temperature reverse microemulsion polymerization. RNCDs used citric acid and urea as carbon and nitrogen sources by one-step solvothermal synthesis with the optimum emission of 620 nm. Unique optical properties of RNCDs coupled with high selective MIPs make the RNCDs@MIPs conjugate capable to adsorb specific targets of pyrraline (PRL), such a binding event was then transduced to quench fluorescence response signal of the RNCDs. RNCDs@MIPs for PRL showed linearity from 0.1 to 40 µg/L, with a detection limit of 65 ng/L. The RNCDs@MIPs exhibited a good reproducibility of 4.67% obtained from four times of rebinding for PRL. The optosensing probe was successfully applied to the detection of PRL in fatty foods with the spiked recovery of 85.93-106.96%.

Oat ß-glucan alleviates muscle atrophy via promoting myotube formation and suppressing protein degradation.

BACKGROUND: The dangerous inducers of muscle atrophy are inflammatory reaction, oxidative stress, and cachexia, etc. ß-Glucan, an important food derived active ingredient, has been reported to exert anti-inflammatory effects, however, its effects on regulating myoblast differentiation and protein degradation are unclear. This study is aimed to investigate the mechanism of oat ß-glucan on alleviating muscle atrophy. RESULTS: The results showed that oat ß-glucan treatment reversed tumor necrosis factor-α (TNF-α) induced abnormal myoblast differentiation and reduced muscle atrophy related MuRF-1 and Atrogin-1 protein expression. The similar phenomenon was observed after using MCC950 (NLRP3 specific inhibitor) or AS1842856 (FoxO1 specific inhibitor) to suppress NLRP3 and FoxO1 expression, respectively. Exposure to ß-glucan or AS1842856 also inhibited TNF-α induced the activation of TLR4/NF-κB pathway by inactivating FoxO1, and subsequently suppressed the expression of NLRP3. CONCLUSION: Our results indicate that oat ß-glucan exerts essential roles in promoting myoblast differentiation and alleviating muscle atrophy via inactivating FoxO1 and NLRP3 inflammasome signal pathway. © 2023 Society of Chemical Industry.

Identification of regionalmarkers based on the flavor molecular matrix analysis of sauce-aroma style baijiu.

BACKGROUND: Baijiu is a very complex system and its flavor substances are endogenous, influenced by raw materials, starter, production process, production region and other factors. The production region directly affects the composition of flavor substances and quality of baijiu. However, identification of baijiu region is challenging because the corresponding relationship between the production region and baijiu quality is not clear, and the identification of regionalmarkers is indeterminate. In this study, the differences in volatile components of sauce-aroma style baijiu from four representative regions were investigated. RESULTS: A total of 94 volatile compounds were identified in samples tested. Additionally, it was verified that 35 potential flavor substances had important contributions to the aroma of sauce-aroma style baijiu. Meanwhile, nine potential regionalmarkers were screened through multivariate analysis. Further, based on distribution of volatile compounds and the results of sensory evaluation combined with multivariate analysis, a molecular matrix and correlation network were established according to the results of addition experiments, which showed that six substances had a significant impact on the flavor of the tested samples. CONCLUSION: Six key flavor substances (ethyl octanoate, ethyl 2-methylpropanoate, propyl acetate, ethyl heptanoate, 2-nonanone and butyl hexanoate) were considered as important regionalmarkers to effectively identify the production region of sauce-aroma style baijiu. © 2023 Society of Chemical Industry.

The classical and potential novel healthy functions of rice bran protein and its hydrolysates.

Rice bran protein (RBP) is a plant protein obtained from rice bran, a byproduct produced during rice milling process. It has been proved to be a high quality protein due to containing all of the essential amino acids and the content closing to the FAO/WHO recommended ideal pattern. Recent studies indicated that RBP and rice bran protein hydrolysates (RBPH) served variety biological functions. In this review, we summarized the classical functions of RBP and RBPH mediating antioxidant activity, chronic diseases prevention (such as antihypertensive effect, anti-diabetic effect, cholesterol-lowering activity), and anti-cancer effect. We also proposed their potential novel functions on anti-obesity effect, attenuating sarcopenia, promoting wound healing. Furthermore, the potential benefit to coronavirus disease 2019 (COVID-19) patients was put forward, which might provide new strategy for development and utilization of RBP and RBPH.

Recent trends in aroma release and perception during food oral processing: A review.

The dynamic and complex peculiarities of the oral environment present several challenges for controlling the aroma release during food consumption. They also pose higher requirements for designing food with better sensory quality. This requires a comprehensive understanding of the basic rules of aroma transmission and aroma perception during food oral processing and its behind mechanism. This review summarized the latest developments in aroma release from food to retronasal cavity, aroma release and delivery influencing factors, aroma perception mechanisms. The individual variance is the most important factor affecting aroma release and perception. Therefore, the intelligent chewing simulator is the key to establish a standard analytical method. The key odorants perceived from the retronasal cavity should be given more attention during food oral processing. Identification of the olfactory receptor activated by specific odorants and its binding mechanisms are still the bottleneck. Electrophysiology and image technology are the new noninvasive technologies in elucidating the brain signals among multisensory, which can fill the gap between aroma perception and other senses. Moreover, it is necessary to develop a new approach to integrate the relationship among aroma binding parameters, aroma concentration, aroma attributes and cross-modal reactions to make the aroma prediction model more accurate.

A visual chiroptical system with chiral assembly graphene quantum dots for D-phenylalanine detection.

Chirality is a fundamental phenomenon of nature, and the enantioselective recognition of amino acids isomers is especially important for life science. In this study, chiroptical system based on chiral assembly graphene quantum dots (GQDs) was developed for visual testing of D-phenylalanine (D-Phe). Here, GQDs were used as the fluorescent element, and chiral functional moieties of 1,3,5-triformylphloroglucinol-functionalized chiral ( +)-diacetyl-L-tartaric anhydride (TPTA) were used as the chiral recognition elements. Based on the formed chiral microenvironment, the fluorescence intensity of TPTA-assembled GQDs had a good linear relationship with D-Phe in the concentration range of 0.1-5 µM, and the detection limit was 0.023 µM. According to the variation in luminance of TPTA-assembled GQDs, visual testing to D-Phe was realized using a smartphone-assisted chiroptical system with a detection limit of 0.050 µM. The spiked recoveries of both chiroptical sensing methods based on TPTA-assembled GQDs from the food matrix ranged from 86.20 to 110.0%. Furthermore, TPTA-assembled GQDs were successfully applied to intracellular chiroptical imaging in response to D-Phe in vitro. The developed chiral nanomaterial TPTA-assembled GQDs with excellent photochemical stability, optical properties, and bioimaging capabilities provide a promising technique for the visual detection of amino acid isomers in the field of smart devices.

Predictive growth kinetic parameters and modelled probabilities of deoxynivalenol production by Fusarium graminearum on wheat during simulated storing conditions.

AIMS: Mathematical models were employed to predict the growth kinetic parameters of Fusarium graminearum and the accumulation of deoxynivalenol (DON) during wheat storage as a function of different moisture contents (MCs) and temperatures. METHODS AND RESULTS: The colony counting method was used to quantify F. graminearum growth under different environmental conditions, and kinetic and probability models were developed to describe the effect of different MCs and temperatures on fungal growth and DON production during wheat storage. Among the employed secondary models (Arrhenius-Davey, Gibson and Cardinal), the general polynomial best predicted the fungal growth rate under varying temperature and MC during wheat storage. According to the logistic model, DON contamination was correctly predicted in 96.5% of cases. CONCLUSIONS: The maximum growth rate of fungi was 0.4889 ± 0.092 Log CFU g-1  day-1 at 25°C and 30% moisture according to the polynomial model. At below 17°C and ≤15% moisture, no fungal growth was observed. The probability model of toxin production showed no toxin production at less than 15% moisture (aw ≤0.76) and below 15°C. SIGNIFICANCE AND IMPACT OF THE STUDY: This is the first application of a probability model of DON production during wheat storage, providing a reference for preventing fungal growth and mycotoxin accumulation by F. graminearum during wheat storage and guaranteeing food product safety.

Effects of mokF gene deletion and overexpression on the Monacolin K metabolism yields of Monascus purpureus.

Monascus purpureus is a fungus known for producing various physiologically active secondary metabolites. Of these, Monacolin K, a compound with hypocholesterolemic effects, is controlled by the biosynthetic gene mokF. Here, mokF deletion and overexpression strains (F2 and C3, respectively) were constructed using genetic engineering and compared with the M. purpureus wild strain (M1). The results showed that Monacolin K production was reduced by 50.86% in F2 and increased by 74.19% in C3. Of the three strains, C3 showed the highest production of Monacolin K and the most abnormal morphology. In addition, mokF influenced the expression level of mokA-mokI and might play an important role in regulating the biosynthesis of secondary metabolites in M. purpureus. Overall, our study verified the function of mokF in M. purpureus using gene deletion and overexpression technology. KEY POINTS: • The deletion and overexpression strains of mokF gene were successfully constructed. • The deletion or overexpression of mokF gene directly affected Monacolin K production. •The mokF gene had little effect on Monascus pigments and cell biomass.

Application of a luminous intensity variation fluorescent probe for the detection of ferric ions.

A luminous intensity variation fluorescent probe (Probe 1) for the detection of ferric ion was developed. The quantitative range of Fe3+ content detected was 0-600 µM with the limit of detection at 0.76 µM. Furthermore, after 20 min of Fe3+ addition, the intensity of the luminescence of Probe 1 solution gradually decreased with increase in Fe3+ concentration. In addition, the B and G values of these images showed a linear relationship with Fe3+ concentration (0-500 µM). Probe 1 was successfully used for the rapid determination of Fe3+ concentration in real samples. This study demonstrates that Probe 1 is an excellent tool for the rapid determination of Fe3+ content in real samples using a smart phone without professional equipment.

A novel fluorescence probe for the detection of water content in organic solvents and the distinction between deuterated and nondeuterated reagents.

A novel D-π-A type fluorescent probe (probe 1) was developed for water content detection in organic solvents. By analyzing the relationship between fluorescence and water content, the probe was successfully applied to determine trace water content in tetrahydrofuran, ethyl acetate, 2-butanone, acetone, dimethylformamide, and acetonitrile. High water content in THF and ethyl acetate was associated with a gradual colour change from yellowish green to earthy yellow. The red/green value had a linear relationship with the water content in THF and ethyl acetate. There was a linear relationship between the red/blue value and water content in 2-butanone and acetone. Furthermore, probe 1 could be used for human serum albumin detection. Unexpectedly, probe 1 had a different colour response in deuterated and nondeuterated solvents, and had different fluorescence intensity and fluorescence emission wavelength. Probe 1 is rare tool that can distinguish between deuterated and nondeuterated reagents.

Molecularly imprinted bulk and solgel optosensing based on biomass carbon dots derived from watermelon peel for detection of ethyl carbamate in alcoholic beverages.

Biomass carbon dots synthesized by biological waste conform to the trend of ecological environmental protection and the requirements of green chemistry, which show great application potential in practice. In the study, we used watermelon peels as the raw materials to synthesize a novel blue biomass carbon dots (CDs) by a hydrothermal process with high fluorescence quantum yield of 22.8%. Through bulk polymerization and solgel method, two kinds of core-shell nanospheres were developed as fluorescent probes to recognize and detect ethyl carbamate (EC) rapidly without complex samples pretreatment. The obtained CDs@MIPs integrated the high-performance optical characteristics of CDs with excellent selectivity and adsorption of MIPs, which showed ideal linear relationships in the EC concentration range 1-120 µg L-1 and low LOD of 0.57 µg L-1 and 0.94 µg L-1, respectively. Both CDs@MIPs have a short equilibration time which was around 20 min, and the imprinting factors (IF) are 4.04 and 2.62. The recoveries of the six spiked samples were satisfying, and the RSD precisions were lower than 5.57%. Gas chromatography-mass spectrometry was seen as a parallel analysis to validate the correctness of the results, which indicated the practicability and reliability of the developed method. This proposal strategy of optical sensors provided an effective channel for trace EC recognition, with numerous advantages, involving eco-friendly, low cost, high sensitivity, separation effect, and good selectivity.

Chiroptical-responsive nanoprobe for the optosensing of chiral amino acids.

A supersensitive chiroptical-responsive system of enantioselectively recognizing L- and D-tryptophan (Trp) based on ( +)-diacetyl-L-tartaric anhydride-functionalized 1,3,5-triformylphloroglucinol (DTA-functionalized Tp) was constructed for the first time. With a high fluorescence quantum yield of 15.2% and fluorescence lifetime of 57.6 µs, DTA-functionalized Tp as both fluorescent and chiral recognition nanoprobe was used for the discrimination of L- and D-Trp with excitation/emission maxima at 330/490 nm within 3 min. The linear range of the fluorescence sensing was 0.002-0.15 µg mL-1, and the detection limit achieved 1.4 ng mL-1. Furthermore, a smartphone was employed as a detector and processor to couple with the chiroptical-responsive nanoprobe for establishing a novel and visual integration system for rapid and real-time detection of chiral amino acids with a detection limit of 13 ng mL-1. The spiked recoveries of L-Trp in two commercially available functional beverages ranged from 86.00 to 118.33% in fluorescence and smartphone-based sensing system. Based on the excellent chiroptical-responsive effects, high stability, and biocompatibility, the chiroptical-responsive nanoprobe was successfully applied to visual optosensing and fluorescence imaging in response to L- and D-Trp in HeLa cells. This discrimination methodology with high sensitivity and enantioselectively shows great potential for in-site visually monitoring chiral amino acids in real food samples and tracking physiological processes.