Evaluation of chemical composition, antioxidant activity, and gut microbiota associated with pumpkin juice fermented by Rhodobacter sphaeroides.

To prepare pumpkin juice (PJ) rich in coenzyme Q10, this study analyzed the chemical composition, antioxidant activity, and gut microbiota of pumpkin juice fermented by Rhodobacter sphaeroides (RPJ). The number of viable bacteria in the juice reached 2.8 × 108 CFU/mL; the fermentation process mainly consumed glucose and sucrose; the total sugar content was reduced, ß-carotene was reduced, and a new antioxidant substance, coenzyme Q10, appeared at a content of 12.345 mg/L; levels of volatile alcohols, esters, and ketones significantly increased; and antioxidation ability improved, particularly the ferric ion reducing antioxidant power activity. The gut microbiota of mice shifted by increasing Lactobacillus and Bifidobacterium and protected the gut barrier by reducing Proteobacteria after 48 h of fermentation. Pumpkin juice fermented by Rhodobacter sphaeroides not only produces bioactive substances with antioxidant capacity but can also regulate the gut microbiota of mice.

Sequentially fermented dealcoholized apple juice intervenes fatty liver induced by high-fat diets via modulation of intestinal flora and gene pathways.

Low-alcohol beverages damage the liver, whereas dealcoholized apple juice sequentially fermented by Saccharomyces cerevisiae and Lactobacillus plantarum is a promising dietary intervention for hyperlipidaemia as a functional non-alcoholic beverage that lowers lipid levels and regulates fatty liver. However, their mechanisms of action have not been identified. In this study, we found that low-alcohol cider exacerbated inflammation in mice on a high-fat diet, up-regulate fatty liver CYP2E1 gene, and inhibit the expression of MBOAT7 and TMC4. Apple juice traditionally fermented by S.cerevisiae and then dealcoholized, followed by sequential fermentation by L.plantarum, can improve obesity and fatty liver, reduce the production of liver cholesterol and fat accumulation, and promote the production of short-chain fatty acids. Our research demonstrates that the lipopolysaccharide/lipopolysaccharide-binding protein/cluster of differentiation 14 protein/Toll-like receptor 4 protein signaling pathway affects the occurrence of obesity and inflammation in mice, and the expression of CYP7A1 inhibits the production of lipids. Further research reveals that L. plantarum sequentially fermented dealcoholized apple juice not only regulate and restore the intestinal flora, but also change the ratio of Firmicutes-to-Bacteroides, and decreased endotoxin-bearing Proteobacteria levels. Together, this functional product may be a potential dietary strategy to interfere with hyperlipidemia and obesity-related metabolic disorders.

Effects of sulfite treatment on the quality of black fungus.

In the present study, the color, total sugar, contents of soluble protein, total polyphenols, total flavonoids, and soluble vitamins, and other indicators of black fungus treated with sodium metabisulfite under different conditions were measured to evaluate the sensory and nutritional changes in black fungus after sulfite treatment. The results showed that use of sodium metabisulfite increased the lightness of black fungus, significantly increased the contents of total polyphenols and reducing sugars in the fungus (p < 0.05), increased the content of soluble protein, and decreased the content of total flavonoids. In addition, sodium metabisulfite destroyed vitamin C and B1 in black fungus. When the concentration of sodium metabisulfite was 0.5% and the soaking time 20 or 30 min, the color of black fungus improved markedly, and nutrients were not negatively affected. Therefore, the use of sodium metabisulfite improved the quality of fungus to a certain extent.

Edible fungal polysaccharides, the gut microbiota, and host health.

The plasticity of the gut microbiota (GM) creates an opportunity to reshape the biological output of gut microbes by manipulating external factors. It is well known that edible fungal polysaccharides (EFPs) can reach the distal intestine and be assimilated to reshape the GM. The GM has unique devices that utilize various EFPs and produce oligosaccharides, which can selectively promote the growth of beneficial bacteria and are fermented into short-chain fatty acids that interact closely with intestinal cells. Here we review EFPs-based interventions for the GM, particularly the key microorganisms, functions, and metabolites. In addition, we discuss the bi-directional causality between GM imbalance and diseases, and the beneficial effects of EFPs on host health via GM. This review can offer a valuable reference for the design of edible fungal polysaccharide- or oligosaccharide-based nutrition interventions or drug development for maintaining human health by targeted regulation of the GM.

Study on the nutritional characteristics and antioxidant activity of dealcoholized sequentially fermented apple juice with Saccharomyces cerevisiae and Lactobacillus plantarum fermentation.

For the preparation of non-alcoholic fermented apple juice products with high antioxidant activity, we evaluated the physicochemical indicators, functional components, aroma and antioxidant activity of products at different stages of Saccharomyces cerevisiae fermentation, dealcoholization, and Lactobacillus plantarum sequential fermentation. After S. cerevisiae fermentation, the total sugar was reduced by 7.46 g/100 mL and the ethanol reached 6.56% (v/v), which decreased to less than 0.50% (v/v) after dealcoholization. After L. plantarum fermentation, the viable count reached 4.26 × 108 CFU/mL and flavonoids increased; vitamin C and B6 levels peaked at 1.97 and 1.17 mg/100 mL respectively. Fermented by L. plantarum after dealcoholized, new volatiles were produced (propanol, citronellol, ethyl lactate and hexyl butyrate), ketones and acids were enriched; antioxidant activity was improved and had the highest free radical scavenging rate. The sequential fermentation of apple juice with S. cerevisiae, dealcoholization, and L. plantarum enriched its nutritional properties and antioxidant activity.