Impact of Incorporating Shiitake Mushrooms (Lentinula edodes) on Microbial Community and Flavor Volatiles in Traditional Jiuqu.

Jiuqu is one of the important raw materials for brewing Chinese rice wine (Huangjiu), often known as the "bone of wine". In this study, the microbial community and flavor substances of Jiuqu made with different amounts of shiitake mushroom (Lentinula edodes) were investigated through high-throughput sequencing technology and headspace gas chromatography-ion migration spectroscopy (HS-GC-IMS), using traditional wheat yeast as a control. The results showed that 1593 genera and 5507 species were identified among the four types of yeast, with Aspergillus and Paecilomyces being the most dominant microorganisms at the genus level. Carbohydrate, coenzyme, and amino acid metabolism may be the main metabolic processes of the dominant microorganisms in Jiuqu. In terms of flavor, a total of 79 volatile substance monomers and some dimers were detected from four types of Jiuqu raw materials, with the main substances being 12 aldehydes, 19 ketones, 13 alcohols, 19 esters, 4 olefins, 1 acid, 3 ethers, 4 furans, 1 pyrazine, 1 pyridine, 1 triethylamine, and 1 thiazole. The correlation results indicate that Aspergillus, Lactobacillus, and Vibrio correlate significantly with the volatile flavor compounds unique to shiitake mushrooms and also have a positive effect on alcohol, esters, and furans. These results could shed light on the selection of Lentinula edodes as a fermentation starter for Huangjiu in the Qinba Mountain area.

Characterization of aroma-active compounds changes of Xiecun Huangjius with different aging years based on odor activity values and multivariate analysis.

Aging is an indispensable process to endow Huangjiu with harmonious and pleasant fragrances. To elucidate the effects of aging time on aroma characteristics of Xiecun Huangjius, 5 samples aged for different years (3 to 9 years) were investigated by sensory evaluation, gas chromatography-mass spectrometry-olfactometry/detection frequency (GC-MS-O/DF), and odor activity values (OAV) analysis. Sensory results showed significant differences existed among different aged Xiecun Huangjius. Totally, 54 compounds in Xiecun Huangjius were identified by GC-MS and further quantified. Of these, 16 were confirmed as key aroma-active compounds with high OAVs and DFs. Partial least squares regression (PLSR) indicated that the old-aged Y9 sample was greatly related to most aroma-active compounds, thus presented the coordinated overall flavor. Together with orthogonal partial least squares-discriminant analysis (OPLS-DA), 4 compounds (diethyl succinate, furfural, nonanal and isoamyl alcohol) were determined as the main markers for classification of the old-aged Y9 and the other-aged samples.

A Potential Role of Plant/Macrofungi/Algae-Derived Non-Starch Polysaccharide in Colitis Curing: Review of Possible Mechanisms of Action.

Multiple in vitro and in vivo model investigations have suggested a broad spectrum of potential mechanisms by which plant/macrofungi-derived non-starch polysaccharides may play a role in the treatment of inflammatory bowel disease (IBD). This article reviews the in vivo and in vitro evidence of different plant-derived polysaccharides for IBD therapy. Their underlying mechanisms, particularly the molecular mechanisms associated with protective effects in the treatment and prevention of IDB, have been well summarized, including anti-inflammatory, epithelial barrier repair, and the regulation of intestinal flora. Emerging studies have observed the potent role of probiotics in IBD, particularly its ability to modulate gut microbiota, a well-known key factor for IBD. In summary, plant/macrofungi-derived polysaccharides have the potential to be a promising agent for the adjuvant treatment and prevention of IBD and will contribute to the design of well-designed clinical intervention trials that will ultimately improve the therapy of IBD.

Potential Use of Emerging Technologies for Preservation of Rice Wine and Their Effects on Quality: Updated Review.

Rice wine, a critical fermented alcoholic beverage, has a considerable role in different cultures. It contains compounds that may have functional and nutritional health benefits. Bacteria, yeasts, and fungi commonly found in rice wines during fermentation can induce microbial spoilage and deterioration of the quality during its distribution and aging processes. It is possible to control the microbial population of rice wines using different preservation techniques that can ultimately improve their commercial shelf life. This paper reviews the potential techniques that can be used to preserve the microbial safety of rice wines while maintaining their quality attributes and further highlights the advantages and disadvantages of each technique.

Plant sprout foods: Biological activities, health benefits, and bioavailability.

Plant sprout foods exhibit a lot of biological activities including anti-inflammatory, antioxidative, anticancer, antidiabetes, anti-infection, and antiviral activities. Up to the present moment, plant sprout foods have received much attention due to their abundance, good bioavailability, and health benefits for human. This review highlights the biological activities of different plant sprout foods (viz., broccoli sprout, buckwheat sprout, wheat sprout, mung bean sprout, soybean sprout, and adkuzi bean sprout) using in vitro model, animal model, and human model. Furthermore, the bioavailability of plant sprout foods is also discussed. PRACTICAL APPLICATIONS: A review of the literature was conducted to biological activities of plant sprout foods, in addition to a summary of health benefits and bioavailability of sprout foods. Several biological activities of plant sprout foods with in vitro and in vivo evidence are currently unexplored in clinical trials, because the effects of sprout foods on human tissues and cells measured by tube test do not recapitulate the actual in vivo effects. Moreover, the safety of chemoprevention strategies using sprout foods that to protect against environmental exposures and other oxidative stress-related pathologies is important. Further research is warranted to evaluate bioavailability of individual forms.