Vitality, fermentation, aroma profile, and digestive tolerance of the newly selected Lactiplantibacillus plantarum and Lacticaseibacillus paracasei in fermented apple juice.

Background: To enrich the probiotic lactic acid bacteria (LAB) strains and expand the commercialization of new fermented juice products, we have identified two LAB strains with excellent potential in fermenting apple juice from pickles. Methods: The two strains were morphologically, physiologically, and genetically characterized. The strains' fermentation performance and alterations in volatile aroma components of apple juice and ability to survive in a simulated gastrointestinal environment were evaluated. Results: Two strains were identified as Lacticaseibacillus paracasei (WFC 414) and Lactiplantibacillus plantarum (WFC 502). The growth of WFC 414 and WFC 502 in apple juice for 48 h reached 8.81 and 9.33 log CFU/mL, respectively. Furthermore, 92% and 95% survival rates were achieved in 2 h simulated gastric juice, and 80.7 and 83.6% survival rates in 4 h simulated intestinal juice. During the fermentation, WFC 414 and WFC 502 reduced the soluble sugars and total polyphenols in apple juice, and consumed malic acid to produce large amounts of lactic acid (3.48 and 5.94 mg/mL). In addition, the esters and aldehydes were reduced, and the production of alcohols, acids and ketones was elevated in the apple juice fermented by both strains. Conclusion: These results show that WFC 414 and WFC 502 have great potential applications in the fermented fruit juice industry.

Resveratrol inhibits lipid and protein co-oxidation in sodium caseinate-walnut oil emulsions by reinforcing oil-water interface.

Lipid-protein co-oxidation often causes nutrition loss, texture changes, and shortened shelf-life of emulsions. In this study, resveratrol significantly prevented lipid-protein co-oxidation in sodium caseinate (NaCas)-walnut oil emulsions, and the underlying mechanisms were explored in physical and chemical aspects. NaCas-walnut oil emulsions stabilized by resveratrol exhibited excellent physical stability at 55 °C for 12 days or at room temperature for 10 months due to forming a stable interfacial layer composed of resveratrol-modified NaCas. Furthermore, resveratrol binding caused NaCas structure's partial unfolding and a âˆ¼ 8% increase in hydrophobicity, in turn enhancing NaCas' emulsification properties and electrostatic repulsion. Besides, more than 90% of resveratrol was loaded at the interface and enhanced NaCas' Fe2+ chelating, DPPH scavenging abilities, and O2 quenching by âˆ¼ 22.6%, 5.26 times, and 31.84%, respectively. Simultaneously, resveratrol significantly improved NaCas' oxidative stability, as reflected by the decrease in adsorbed NaCas' intrinsic fluorescence loss and protein carbonyls gain by âˆ¼ 30% and 37%, respectively. Simultaneously, lipid hydroperoxides and TBARS were reduced by âˆ¼ 30% and 20% in the NaCas-walnut oil emulsions containing 6 mM resveratrol than the control. Our findings contribute to further understanding of the possible interaction among lipid, protein, polyphenols, and their oxidative products at the oil-water interface, minimizing lipid-protein co-oxidation and extending functional oils' shelf life. Finally, walnut oil emulsions with high physical and oxidative stabilities using resveratrol were prepared, further broadening resveratrol's application in the food industry.

Dissolved-oxygen feedback control fermentation for enhancing ß-carotene in engineered Yarrowia lipolytica.

The DO-stat fed-batch fermentation was carried out to explore the volumetric productivity of ß-carotene in engineered Yarrowia lipolytica C11 strain. Using DO-stat fed-batch fermentation, we achieved 94 g/L biomass and 2.01 g/L ß-carotene. Both biomass and ß-carotene were about 1.28-fold higher than that in fed-batch fermentation. The ATP, NADP+/NADPH, and gene expression levels of tHMG, GGS1, carRA, and carB were promoted as compared to that in fed-batch fermentation. As for as the kinetic parameters in DO-stat fed-batch fermentation, µm', Yx/s', and Yp/s' was 0.527, 0.353, and 0.158, respectively. The µm' was elevated 4.66-fold than that in fed-batch fermentation. These data illustrate that more dissolved oxygen increased the biomass. The Yx/s' and Yp/s' were increased 1.15 and 22.57-fold, which suggest that the DO-stat fed-batch fermentation reduced the Crabtree effect and improved the utilization rate of glucose. Therefore, DO-stat fed-batch fermentation is a promising strategy in the industrialized production of ß-carotene.

An oncogenic activity of PDGF-C and its splice variant in human breast cancer.

Despite strong evidence for the involvement of PDGF signaling in breast cancer, little is known about the PDGF ligand responsible for PDGFR activation during breast cancer progression. Here, we found PDGF-C to be highly expressed in breast carcinoma cell lines. Immunohistochemical analysis of invasive breast cancer revealed an association between increased PDGF-C expression and lymph node metastases, Ki-67 proliferation index, and poor disease-free survival. We also identified a PDGF-C splice variant encoding truncated PDGF-C (t-PDGF-C) isoform lacking the signal peptide and the N-terminal CUB domain. While t-PDGF C homodimer is retained intracellularly, it can be secreted as a heterodimer with full-length PDGF-C (FL-PDGF-C). PDGF-C downregulation reduced anchorage-independent growth and matrigel invasion of MDA-MB-231 cells. Conversely, ectopic expression of t-PDGF-C enhanced phenotypic transformation and invasion in BT-549 cells expressing endogenous FL-PDGF-C. The present study provides new insights into the functional significance of PDGF-C and its splice variant in human breast cancer.