Effect of fermentation containers on the taste characteristics and microbiota succession of soy sauce.

Modernization of the traditional fermentation industry has been a major trend recently, such as the upgrading of fermentation containers. This study investigated the taste differences and their material basis of soy sauce fermented in tank and pond (SSFT and SSFP), and further explore the key influencing factors of taste. The intensities of umami, kokumi and sour taste in SSFT were weaker than SSFP, which were associated with 9 basic taste-active compounds, including acetic acid, lactic acid, propanedioic acid, citric acid, glutamic acid, alanine, tyrosine, d-galactose and erythritol. Moreover, 270 peptides and amino acid derivatives were potential compounds for taste difference, of which 78 % were more abundant in SSFP. Five bacterial genera (Kocuria, Tetragenococcus, Pediococcus, Staphylococcus, Weissella) and 4 fungal genera (Wickerhamiella, Millerozyma, Candida, Zygosaccharomyces) may be the functional core microbe for flavor differences in SSFT and SSFP. This study will provide theoretical value for quality improvement in the modern large-scale production of soy sauce.

Antioxidant Dipeptides Enhance Osmotic Stress Tolerance by Regulating the Yeast Cell Wall and Membrane.

This study aimed to investigate the role of the yeast cell wall and membrane in enhancing osmotic tolerance by antioxidant dipeptides (ADs) including Ala-His (AH), Thr-Tyr (TY), and Phe-Cys (FC). Results revealed that ADs could improve the integrity of the cell wall by restructuring polysaccharide structures. Specifically, FC significantly (p < 0.05) reduced the leakage of nucleic acid and protein by 2.86% and 5.36%, respectively, compared to the control. In addition, membrane lipid composition played a crucial role in enhancing yeast tolerance by ADs, including the increase of cell membrane integrity and the decrease of permeability by regulating the ratio of unsaturated fatty acids. The up-regulation of gene expression associated with the cell wall integrity pathway (RLM1, SLT2, MNN9, FKS1, and CHS3) and fatty acid biosynthesis (ACC1, HFA1, OLE1, ERG1, and FAA1) further confirmed the positive impact of ADs on yeast tolerance against osmotic stress.

Phytochemicals, antioxidant capacities and volatile compounds changes in fermented spicy Chinese cabbage sauces treated by thermal and non-thermal technologies.

To extend shelf life of fermented spicy Chinese cabbage sauce at room temperature, the effects of electron beam irradiation (EBI), high pressure processing (HPP), pasteurization (PT) and autoclave sterilization (AS) treatments on the colony counts of Lactobacillus plantarum, phytochemicals, antioxidant activities and volatile compounds were investigated. Results showed that thermal and non-thermal treatments could significantly decrease the colony counts of Lactobacillus plantarum, in which EBI and AS treatments inactivated Lactobacillus plantarum thoroughly. EBI and HPP treatments were superior to PT and AS treatments in terms of volatile compounds, bioactive compounds and antioxidant activities. The total contents of volatile compounds in sauces treated by EBI and HPP were significantly increased by 43.92%-61.87% and 71.53%-84.46%, respectively, and the new formed substance 2,3-butanedione endowed sauces with sweet and creamy aroma. In addition, HPP treatment improved the extractable contents of total phenolics and carotenoids, retained capsicum red pigment content, and significantly enhanced antioxidant capacities of sauces. Sauce treated by HPP at 200 MPa exhibited the highest total carotenoid content, DPPH radical scavenging activity and FRAP, increasing by 9.27%, 2.24% and 16.13%, respectively, compared with CK. EBI treatment exhibited higher total phenolic content and FRAP, which positively depended on the dose. Therefore, HPP and EBI treatments were suggested as potential technologies to improve shelf-life stability and volatile compounds of fermented spicy Chinese cabbage sauce.

Mechanisms of Antioxidant Dipeptides Enhancing Ethanol-Oxidation Cross-Stress Tolerance in Lager Yeast: Roles of the Cell Wall and Membrane.

High concentrations of ethanol could cause intracellular oxidative stress in yeast, which can lead to ethanol-oxidation cross-stress. Antioxidant dipeptides are effective in maintaining cell viability and stress tolerance under ethanol-oxidation cross-stress. In this study, we sought to elucidate how antioxidant dipeptides affect the yeast cell wall and membrane defense systems to enhance stress tolerance. Results showed that antioxidant dipeptide supplementation reduced cell leakage of nucleic acids and proteins by changing cell wall components under ethanol-oxidation cross-stress. Antioxidant dipeptides positively modulated the cell wall integrity pathway and up-regulated the expression of key genes. Antioxidant dipeptides also improved the cell membrane integrity by increasing the proportion of unsaturated fatty acids and regulating the expression of key fatty acid synthesis genes. Moreover, the addition of antioxidant dipeptides significantly (p < 0.05) increased the content of ergosterol. Ala-His (AH) supplementation caused the highest content of ergosterol, with an increase of 23.68 ± 0.01% compared to the control, followed by Phe-Cys (FC) and Thr-Tyr (TY). These results revealed that the improvement of the cell wall and membrane functions of antioxidant dipeptides was responsible for enhancing the ethanol-oxidation cross-stress tolerance of yeast.

Pectin-interactions and the digestive stability of anthocyanins in thermal and non-thermal processed strawberry pulp.

This study investigated the digestive stability of anthocyanins (ACNs) and their interaction with three pectin fractions-water-soluble pectin (WSP), cyclohexanetrans-1,2-diamine tetra-acetic acid-soluble pectin (CSP), and sodium carbonate-soluble pectin (NSP)-in strawberry pulp processed by pasteurization (PS), ultrasound (US), electron beam (EB) irradiation, and high pressure (HP). Compared with the control group, the ACNs content increased to the highest level (312.89 mg/mL), but the retention rate of ACNs in the simulated intestine decreased significantly after US treatment. The monosaccharide compositions indicated that the WSP and CSP possessed more homogalacturonan (HG) domains than the NSP, which contains more rhamngalacturonan-I (RG-I) domains. The microstructure of US-treated pectin was damaged and fragmented. Comprehensive analysis showed that the retention rate of ACNs was closely related to the pectin structure, primarily reflected by the degree of linearity and the integrity of structure. These results revealed the structure-activity relationship between ACNs and pectin during pulp processing.

Bioactive dipeptides enhance the tolerance of lager yeast to ethanol-oxidation cross-stress by regulating the multilevel defense system.

Although high gravity brewing technology has been widely used for beer industries due to its economic benefits, yeast cells are subjected to multiple environmental stresses throughout the fermentation process. Eleven bioactive dipeptides (LH, HH, AY, LY, IY, AH, PW, TY, HL, VY, FC) were selected to evaluate their effects on cell proliferation, cell membrane defense system, antioxidant defense system and intracellular protective agents of lager yeast against ethanol-oxidation cross-stress. Results showed that the multiple stresses tolerance and fermentation performance of lager yeast were enhanced by bioactive dipeptides. Cell membrane integrity was improved by bioactive dipeptides through altering the structure of macromolecular compounds of the cell membrane. Intracellular reactive oxygen species (ROS) accumulation was significantly decreased by bioactive dipeptides, especially for FC, decreasing by 33.1%, compared with the control. The decrease of ROS was closely related to the increase of mitochondrial membrane potential, intracellular antioxidant enzyme activities including superoxide dismutase (SOD), catalase (CAT) and peroxidase (POD), and glycerol level. In addition, bioactive dipeptides could regulate the expression of key genes (GPD1, OLE1, SOD2, PEX11, CTT1, HSP12) to enhance the multilevel defense systems under ethanol-oxidation cross-stress. Therefore, bioactive dipeptides should be potentially efficient and feasible bioactive ingredients to improve the multiple stresses tolerance of lager yeast during high gravity fermentation.

Novel Umami Peptides from Hypsizygus marmoreus and Interaction with Umami Receptor T1R1/T1R3.

Umami peptides are important taste components of foods. In this study, umami peptides from Hypsizygus marmoreus hydrolysate were purified through ultrafiltration, gel filtration chromatography, and RP-HPLC, and then identified using LC-MS/MS. The binding mechanism of umami peptides with the receptor, T1R1/T1R3, was investigated using computational simulations. Five novel umami peptides were obtained: VYPFPGPL, YIHGGS, SGSLGGGSG, SGLAEGSG, and VEAGP. Molecular docking results demonstrated that all five umami peptides could enter the active pocket in T1R1; Arg277, Tyr220, and Glu301 were key binding sites; and hydrogen bonding and hydrophobic interaction were critical interaction forces. VL-8 had the highest affinity for T1R3. Molecular dynamics simulations demonstrated that VYPFPGPL (VL-8) could be steadily packed inside the binding pocket of T1R1 and the electrostatic interaction was the dominant driving force of the complex (VL-8-T1R1/T1R3) formation. Arg residues (151, 277, 307, and 365) were important contributors to binding affinities. These findings provide valuable insights for the development of umami peptides in edible mushrooms.

Phytochemical Properties and Antioxidant Capacities of Apple Juice Fermented by Probiotics During Refrigerated Storage and Simulated Gastrointestinal Digestion.

The phytochemical characteristics and antioxidant capacities of fermented apple juice (FAJ) by Lactobacillus plantarum 90 (Lp90) and Lactobacillus acidophilus 85 (La85) during refrigerated storage and simulated gastrointestinal digestion (SGD) were investigated. Viable counts of Lp90 and La85 were decreased, while phenolic content and antioxidant capacities were improved during refrigerated storage, especially for the increased chlorogenic acid content. Ester content was decreased slightly after refrigeration, while the primary esters including ethyl acetate, amyl acetate, and ethyl 2-methylbutyrate were significantly increased (p < 0.05). Furthermore, ketone content was increased significantly after refrigeration (p < 0.05). In addition, viable counts of Lp90 and La85 remained higher than 6 log CFU/mL after SGD. The presence of probiotics delayed the decrease of 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging ability and increased ferric reducing antioxidant power (FRAP) of FAJ. The contents of gallic acid, chlorogenic acid, epicatechin, ferulic acid, and phlorizin were decreased, while ellagic acid and rutin contents in FAJ were significantly increased after SGD (p < 0.05).

Fermentation of kiwifruit juice from two cultivars by probiotic bacteria: Bioactive phenolics, antioxidant activities and flavor volatiles.

Three commercial lactic acid bacteria (LAB), namely Lactobacillus acidophilus 85 (La85), Lactobacillus helveticus 76 (Lh76) and Lactobacillus plantarum 90 (Lp90), were employed to investigate the effects on the phenolic compounds, antioxidant capacities and flavor volatiles of kiwifruit juices prepared from two cultivars (Actinidia deliciosa cv. Xuxiang and Actinidia chinensis cv. Hongyang). Results showed that both kiwifruit juices were favorable matrices for LAB growth and the colony counts remained above 9.0 log CFU/mL after fermentation. Total phenolics and flavonoids in Xuxiang and Hongyang juices were increased dramatically by Lh76. Correspondingly, antioxidant capacities based on DPPH, ABTS and FRAP methods were improved significantly and positively correlated with protocatechuic acid and catechin contents (p < 0.05), two newly formed phytochemicals in fermented kiwifruit juices. Furthermore, results of hierarchical cluster analysis revealed that flavor profiles were improved significantly by LAB, and there were noticeable differences between fermented Xuxiang and Hongyang juices.

Phenolics Profile, Antioxidant Activity and Flavor Volatiles of Pear Juice: Influence of Lactic Acid Fermentation Using Three Lactobacillus Strains in Monoculture and Binary Mixture.

The aim of this study was to evaluate the effects of lactic acid fermentation using three Lactobacillus strains (Lactiplantibacillus plantarum 90, Lactobacillus helveticus 76, and Lacticaseibacillus casei 37) in monoculture and binary mixture on phenolics profile, antioxidant activity and flavor volatiles in pear juice. Results showed that the colony counts of binary mixture were higher than monoculture in fermented pear juice. The total content of phenols was increased, while that of flavonoids was decreased significantly during fermentation (p < 0.05). Antioxidant activities in fermented peer juice including DPPH and ABTS radical scavenging abilities and ferric reducing antioxidant power (FRAP) were significantly improved (p < 0.05). Binary mixture of Lactiplantibacillus plantarum 90 and Lacticaseibacillus casei 37 fermentation exhibited strong DPPH radical scavenging ability, due to the increase in vanillic acid and arbutin contents. Furthermore, lactic acid fermentation improved the formation of alcohols, esters, acids and terpenoids, and reduced the contents of aldehydes and ketones. Thirty new compounds including 15 alcohols, seven esters, five acids, and three terpenoids were observed in fermented pear juice. Hierarchical cluster revealed that flavor volatiles in pear juice were improved dramatically by Lactobacillus strains fermentation, and there were dramatic differences between monoculture and binary mixture.

Biotransformation of phenolic profiles and improvement of antioxidant capacities in jujube juice by select lactic acid bacteria.

The objective of this study was to investigate the effects of four commercial lactic acid bacteria (LAB), namely L. acidophilus, L. casei, L. helveticus and L. plantarum, on the phenolic profiles, antioxidant capacities and flavor profiles of jujube juices prepared from two crop varieties (Ziziphus Jujuba cv. Muzao and Hetian). Results showed that both jujube juices were excellent matrices for LAB growth with more than 11 log CFU/mL of viable counts at the end of fermentation. LAB fermentation dramatically increased total phenolic content, while decreased total flavonoid content of jujube juices. However, antioxidant capacities based on DPPH and FRAP methods were significantly improved by LAB fermentation and positively correlated with caffeic acid and rutin contents. Furthermore, a total of 74 volatile compounds were identified and increased in total content by LAB fermentation, which resulted in 22 and 19 new flavor volatiles formation in Muzao juice and Hetian juice, respectively.

Miniature Broadband NIR Spectrometer Based on FR4 Electromagnetic Scanning Micro-Grating.

This paper presents a miniaturized, broadband near-infrared (NIR) spectrometer with a flame-retardant 4 (FR4)-based scanning micrograte. A 90° off-axis parabolic mirror and a crossed Czerny-Turner structure were used for creating an astigmatism-free optical system design. The optical system of the spectrometer consists of a 90° off-axis parabolic mirror, an FR4-based scanning micrograte, and a two-color indium gallium arsenide (InGaAs) diode with a crossed Czerny-Turner structure optical design. We used a wide exit slit and an off-axis parabolic mirror with a short focal length to improve the signal-to-noise ratio (SNR) of the full spectrum. We enabled a miniaturized design for the spectrometer by utilizing a novel FR4 micrograte for spectral dispersion and spatial scanning. The spectrometer can detect the full near-infrared spectrum while only using a two-color InGaAs diode, and thus, the grating scanning angle of this spectrometer is small when compared to a dual-detector-based spectrometer. In addition, the angle signal can be obtained through an angle sensor, which is integrated into the scanning micrograte. The real-time angle signal is used to form a closed-loop control over the scanning micrograte and calibrate the spectral signal. Finally, a series of tests was performed. The experimental results showed that the spectrometer has a working wavelength range of 800-2500 nm. The resolution is 10 nm at a wavelength range of 800-1650 nm and 15 nm at a wavelength range of 1650-2500 nm. Similarly, the stability of these two wavelength ranges is better than ±1 nm and ±2 nm, respectively. The spectrometer's volume is 80 × 75 × 65 mm3 and its weight is 0.5 kg. The maximum spectral fluctuation does not exceed 1.5% and the signal-to-noise ratio is 284 after only one instance of averaging.

Heat-induced whey protein isolate gels improved by cellulose nanocrystals: Gelling properties and microstructure.

Cellulose nanocrystals (CNC) were successfully prepared from wheat bran, and their effects on the gelling properties and microstructure of heat-induced whey protein isolate (WPI) gels were investigated. The results showed that the water holding capacity, gel strength, viscoelasticity, and thermal stability of the composite gels were improved by increasing the CNC concentration from 0 to 1.0 % (w/v). The incorporation of CNC restricted water mobility and facilitated conformation conversion of the secondary structure from α-helix to ß-sheet. CNC has good compatibility with the protein matrixes at relatively low concentrations. At higher CNC concentrations, the agglomerated CNC can serve as an active dehydrating agent to absorb moisture in the protein matrixes, which promotes unfolding and cross-linking of the protein molecules. Moreover, the active filling effects of CNC contributed to the formation of a compact and homogeneous gel structure. Therefore, naturally sourced CNC is suggested as a potential gel modifier in food industry.

Application of Protein Hydrolysates from Defatted Walnut Meal in High-Gravity Brewing to Improve Fermentation Performance of Lager Yeast.

Protein hydrolysates were prepared from an industrially defatted walnut meal (DWMPH) by enzymolysis employing Neutrase, Protamex, and Flavorzyme, respectively, with/without ultrasonic treatment. The effects of DWMPH supplementations on fermentation performance of lager yeast in high-gravity brewing were investigated. Results showed that ultrasonic-assisted enzymolysis simultaneous treatment (UAE) and ultrasonic pretreatment followed by enzymolysis (UPE) significantly increased degree of hydrolysis (DH) by 1.43 times and 0.71 times of traditional enzymolysis (TE) at least, respectively, Protamex treatment exhibited higher DH (13.3-32.8%) than Neutrase (9.2-25.3%) or Flavorzyme (11.8-28.7%). Compared with control, DWMPH supplementations prepared by UAE using Protamex (UAE-P), Neutrase (UAE-N), or Flavorzyme (UAE-F) significantly improved fermentation performance of lager yeast, especially for UAE-P with the highest major fractions of Mw < 1 kDa, increased wort fermentability and ethanol production by 15% and 17%, respectively, while UAE-F with the highest major fractions of Mw > 3 kDa obviously improved the foam stability of final beers. Furthermore, DWMPH supplementations significantly increased yeast growth and cell viability, promoted glycogen and trehalose accumulation, upregulated stress markers HSP12 and SSA3 expression in yeast cells, improved the formation of higher alcohols and esters, and increased the ratio of higher alcohol to ester indicating a better balanced taste of final beers.

Cellulose nanocrystals prepared from wheat bran: Characterization and cytotoxicity assessment.

Wheat bran is an abundant source of cellulose and is still going to waste because of the lack of knowledge about its further exploitation and comprehensive utilisation. Here, cellulose nanocrystals (CNC) were prepared from wheat bran via sulfuric acid hydrolysis. The effects of hydrolysis time on the morphology, surface charge, yield, structure, thermal stability, physicochemical properties, and cytotoxicity of CNC were investigated. Results showed that non-cellulosic components were extensively removed by the purification process. Transmission electron microscopy confirmed that the obtained CNC displayed a needle-like shape with various dimensions. Zeta potential values of the CNC suspensions ranged from -36.5 to -39.8 mV. A hydrolysis time of 60 min resulted in CNC with the highest crystallinity (70.32%). The thermal stability of CNC shifted to lower temperature with increasing hydrolysis time. In addition, the obtained CNC exhibited interesting physicochemical properties (the water/oil retention capacities and the adsorption capacities to heavy metals) and good biocompatibility, suggesting their great potential as reinforcement for the manufacture of nanocomposites.

FR4-based electromagnetic scanning micro-grating integrated with an angle sensor for a low-cost NIR micro-spectrometer.

Aiming to implement a low-cost single-photodetector-based NIR micro-spectrometer, we present a novel flame retardant 4 (FR4)-driven micro-grating for spectral dispersion and spatial scanning. It consists of a silicon blazed grating directly bonded onto the FR4 actuator platform and an integrated differential electromagnetic angle sensor. Owing to the better shock and vibration reliability, larger aperture, shorter fabrication cycle, and much lower cost, it may be a potential alternative to conventional silicon microelectromechanical systems scanning micro-gratings. The micro-spectrometer prototype based on this device shows a spectral range of 800-1800 nm, a spectral accuracy of ±1.3 nm, and a 10 nm spectral resolution.

Identification and characterization of antioxidative peptides derived from simulated in vitro gastrointestinal digestion of walnut meal proteins.

The aim of this study was to isolate and identify antioxidant peptides from defatted walnut meal proteins hydrolysates (DWMPH) prepared by simulated gastrointestinal digestion, and to evaluate the protective effect of the selected antioxidant peptides against oxidative damage to SH-SY5Y cells. The DWMPH were purified by ultrafiltration, gel filtration chromatography and RP-HPLC successively, and finally six major peptides were identified as VRN, NPAN, AHSVGP, SSE, TY and SGGY by UPLC-QTOF-MS. TY and SGGY displayed stronger ABTS radical scavenging activity and higher ORAC value in comparison with other four peptides. Furthermore, 0.5 mg/mL SGGY exhibited significantly protective effect on SH-SY5Y cells against oxidative damage (p < .01). Therefore, it was suggested that walnut meal protein could serve as a potential source of antioxidative peptides through gastrointestinal digestion.

Amino Acid Supplementations Enhance the Stress Resistance and Fermentation Performance of Lager Yeast During High Gravity Fermentation.

The effects of different wort gravity or ethanol concentration in initial wort on the fermentation performance of lager yeast and assimilation of free amino acids (FAAs) were studied. Results showed that compared with high wort gravity (24°P), high ethanol concentration (10%, v/v) decreased yeast growth, cell viability, and wort fermentability significantly. The assimilation of FAAs was changed dramatically by high ethanol toxicity, and positive correlations between the assimilation amounts of 10 FAAs (Asp, Ser, Gly, Arg, Tyr, Val, Met, Lys, Ile, and Leu) and fermentation performance (cell viability, fermentability, and ethanol production) were identified, especially for Arg and Lys exhibiting extremely significant positive correlations. Furthermore, confirmatory testing was carried out by supplementing 24°P worts with 10 FAAs of 0.5, 1, and 2 times of their standard concentrations, respectively. Results exhibited that 10 FAA supplementations improved physiological characteristics and fermentation performance of lager yeast significantly, especially for 1 times FAA supplementation increasing wort fermentability and ethanol yield by 6 and 17%, respectively, and upregulated the expression level of HSP12 and increased more intracellular trehalose accumulation in yeast cells, indicating that stronger protective function was stimulated in yeast cells. Therefore, it was suggested that these 10 FAAs could regulate yeast cells to adapt to high gravity environmental stresses.

FR4-Based Electromagnetic Scanning Micromirror Integrated with Angle Sensor.

This paper presents a flame retardant 4 (FR4)-based electromagnetic scanning micromirror, which aims to overcome the limitations of conventional microelectromechanical systems (MEMS) micromirrors for the large-aperture and low-frequency scanning applications. This micromirror is fabricated through a commercial printed circuit board (PCB) technology at a low cost and with a short process cycle, before an aluminum-coated silicon mirror plate with a large aperture is bonded on the FR4 platform to provide a high surface quality. In particular, an electromagnetic angle sensor is integrated to monitor the motion of the micromirror in real time. A prototype has been assembled and tested. The results show that the micromirror can reach the optical scan angle of 11.2 ∘ with a low driving voltage of only 425 mV at resonance (361.8 Hz). At the same time, the signal of the integrated angle sensor also shows good signal-to-noise ratio, linearity and sensitivity. Finally, the reliability of the FR4 based micro-mirror has been tested. The prototype successfully passes both shock and vibration tests. Furthermore, the results of the long-term mechanical cycling test (50 million cycles) suggest that the maximum variations of resonant frequency and scan angle are less than 0.3% and 6%, respectively. Therefore, this simple and robust micromirror has great potential in being useful in a number of optical microsystems, especially when large-aperture or low-frequency is required.

Walnut Protein Hydrolysates Play a Protective Role on Neurotoxicity Induced by d-Galactose and Aluminum Chloride in Mice.

In recent years, with an increase in the aging population, neurodegenerative diseases have attracted more and more attention. This study aimed to investigate the potential neuroprotective effect of defatted walnut meal protein hydrolysates (DWMPH) on neurotoxicity induced by d-galactose (d-gal) and aluminum chloride (AlCl3) in mice. The animal models were established by combining treatments with d-gal (200 mg/kg/day, subcutaneously) and AlCl3 (100 mg/kg in drinking water) for 90 days. During the 90 days, 1 g/kg of DWMPH was administrated orally every day. The results indicated that DWMPH treatment alleviated oxidative stress, reversed cholinergic dysfunction, and suppressed the release of proinflammatory cytokines in the brains of d-gal + AlCl3-treated mice, and thus improving the learning and memory functions of these mice, which was closely correlated with the strong antioxidant activity of DWMPH. This finding suggests that DWMPH might be a promising dietary supplement in improving neuronal dysfunctions of the brain.