High-mobility group nucleosomal binding domain 2 protects against microcephaly by maintaining global chromatin accessibility during corticogenesis.

The surface area of the human cerebral cortex undergoes dramatic expansion during late fetal development, leading to cortical folding, an evolutionary feature not present in rodents. Microcephaly is a neurodevelopmental disorder defined by an abnormally small brain, and many gene mutations have been found to be associated with primary microcephaly. However, mouse models generated by ablating primary microcephaly-associated genes often fail to recapitulate the severe loss of cortical surface area observed in individuals with this pathology. Here, we show that a mouse model with deficient expression of high-mobility group nucleosomal binding domain 2 (HMGN2) manifests microcephaly with reduced cortical surface area and almost normal radial corticogenesis, with a pattern of incomplete penetrance. We revealed that altered cleavage plane and mitotic delay of ventricular radial glia may explain the rising ratio of intermediate progenitor cells to radial glia and the displacement of neural progenitor cells in microcephalic mutant mice. These led to decreased self-renewal of the radial glia and reduction in lateral expansion. Furthermore, we found that HMGN2 protected corticogenesis by maintaining global chromatin accessibility mainly at promoter regions, thereby ensuring the correct regulation of the transcriptome. Our findings underscore the importance of the regulation of chromatin structure in cortical development and highlight a mouse model with critical insights into the etiology of microcephaly.

Gallic acid as a copigment enhance anthocyanin stabilities and color characteristics in blueberry juice.

The aim of this study was to evaluate the influence of adding copigment gallic acid (GA) on the stability of anthocyanin and color in blueberry juice, and assays were carried out with different anthocyanin:GA molar ratios (1:0, 1:1, 1:3, 1:5) in accelerated experiments (40 °C for 10 days). Results showed that the addition of GA made blueberry juice to appear more crimson color tonality, color saturation and anthocyanins stability. The most obvious hyperchromic effect appeared in juice with 1:5 of anthocyanin:GA molar ratios, and in this ratio, total anthocyanin content (137.67 mg/L) and main anthocyanin peonidin-3-glucoside content (51.68 mg/L) of the blueberry juice were higher than juice without copigment (total anthocyanin of 116.96 mg/L and peonidin-3-glucoside of 34.2 mg/L). Furthermore, anthocyanins in blueberry juice copigmented with molar ratios 1:5 of anthocyanin:GA were more stable at 4 °C than that at 25 °C and 40 °C. Thus, the addition of gallic acid at appropriate levels might be a promising juice process technology to obtain juices with high color quality and anthocyanin stability.

Multiple responses optimization of instant dark tea production by submerged fermentation using response surface methodology.

In this study, submerged fermentation mode for preparing instant dark tea production was developed through utilizing industrial low grade green tea as raw material and Aspergillus niger as fermentation microbe starter. The fermentation parameters (inoculum size, liquid-solid ratio and rotation speed) were optimized by using Box-Behnken design and response surface methodology (RSM) with desirability function, the theabrownins content, redness and turbidity value as responses. The optimal conditions were set as follow: inoculum size of 5.3% (v/v), liquid-solid ratio of 27.78 mL/g, and rotation speed of 182 r/min. The optimized conditions model showed a good correlation between the predicted and experimental values. Further, the optimum product of instant dark was achieved in a 3-L laboratory fermenter, and the main parameters of product were theabrownins content of 140.92 g/kg and redness value of 40.78 and turbidity of 90.98 NTU. Sensory evaluation showed that the instant dark tea infusion approached mellow mouthfeel, an aroma of mint and a good overall acceptance.

High-scale yield of nano hydroxyapatite through combination of mechanical activation and chemical dispersion.

The aim of this study is to develop a simple, convenient and effective approach to synthesize nano-sized hydroxyapatite (nano-HA) at high-scale yield. Nano-HA was wet synthesized in the presence or absence of alendronate sodium (ALN), one of bisphosphonates for anti-osteoporotic. Then aged and washed nano-HA precipitate was directly treated by mechanical activation combined with the chemical dispersion of ALN to prevent the agglomeration of nano-HA. ALN acted not only as a chemical dispersant but also as an orthopedic drug. In vitro release showed that ALN was released slowly from nano-HA. Transmission electron microscopy (TEM) revealed that nano-HA with size less than 100 nm appeared as single particle after being treated by mechanical activation combined with the dispersion of ALN (AMA-HA and MA-HA). High resolution transmission electron microscopy (HRTEM) and X-ray diffraction (XRD) confirmed that as-prepared nanoparticles were HA with low crystallinity and crystallite size. Fourier transform infrared spectroscopy (FTIR) indicated that the phosphonate groups in ALN were introduced to bond with the Ca2+ of HA to impede the growth of HA crystal. Zeta potential illustrated that the absolute value of surface negative charge of nano-HA increased significantly with the addition of ALN, which inhibited the agglomeration of nano-HA. The present approach makes it feasible to produce nano-HA at high-scale yield, which provide the possibility to construct bone graft.

High-theabrownins instant dark tea product by Aspergillus niger via submerged fermentation: α-glucosidase and pancreatic lipase inhibition and antioxidant activity.

BACKGROUND: Theabrownins (TB) are bioactive components that are usually extracted from Chinese dark tea, in which they are present at low concentrations. The present study aimed to produce an instant dark tea high in theabrownins via submerged fermentation by the fungus Aspergillus niger. Three fermentation parameters that affect theabrownins content (i.e. inoculum size, liquid-solid ratio and rotation speed) were optimized using response surface methodology. RESULT: Optimum fermentation conditions were modeled to be an inoculum of 5.40% (v/v), a liquid-solid ratio of 27.45 mL g-1 and a rotation speed of 184 rpm and were predicted to yield 292.99 g kg-1 TB. Under these experimentally conditions, the TB content of the instant dark tea was 291.93 g kg-1 . The antioxidant capacity and α-glucosidase and pancreatic lipase inhibitory activities of the high-TB instant black tea were higher than four other typical instant dark tea products. CONCLUSION: The results of the present study show that careful management of culture conditions can produce a dark tea high in theabrownins. Furthermore, high-theabrownins instant dark tea could serve as a source of bioactive products and be used in functional foods as an ingredient imparting antioxidant properties and the ability to inhibit pancreatic lipase and α-glucosidase. © 2017 Society of Chemical Industry.

Improvement of the respiration efficiency of Lactococcus lactis by decreasing the culture pH.

OBJECTIVE: The growth characteristics and intracellular hemin concentrations of Lactococcus lactis grown under different culture pH and aeration conditions were examined to investigate the effect of culture pH on the respiration efficiency of L. lactis NZ9000 (pZN8148). RESULTS: Cell biomass and biomass yield of L. lactis grown with 4 µg hemin/ml and O2 were higher than those without aeration when the culture pH was controlled at 5-6.5. The culture pH affected the respiratory efficiency in the following order of pH: 5 > 5.5 > 6 > 6.5; the lag phase increased as the culture pH decreased. Hemin accumulation was sensitive to culture pH. Among the four pH conditions, pH 5.5 was optimal for hemin accumulation in the cells. The highest intracellular hemin level in L. lactis resting cells incubated at different pH saline levels (5-6.5) was at pH 5.5. CONCLUSION: The respiration efficiency of L. lactis under respiration-permissive conditions increases markedly as the culture pH decreases. These results may help develop high cell-density L. lactis cultures. Thus, this microorganism may be used for industrial applications.

Exogenous transglutaminase improves multiple-stress tolerance in Lactococcus lactis and other lactic acid bacteria with glutamine and lysine in the cell wall.

OBJECTIVE: To increase the resistance of ingested bacteria to multiple environmental stresses, the role of transglutaminase in Lactococcus lactis and possible mechanisms of action were explored. RESULTS: L. lactis grown with transglutaminase exhibited significantly higher resistance to bile salts, stimulated gastric juice, antibiotics, NaCl, and cold stress compared to the control (cultured without transglutaminase), with no negative influence on cell growth. Transmission electron microscopy revealed that the cell walls of L. lactis cultured with 9 U transglutaminase/ml were approx. 1.9-times thicker than the control. Further analysis demonstrated that the multi-resistant phenotype was strain-specific; that is, it occurred in bacteria with the presence of glutamine and lysine in the peptidoglycan. CONCLUSION: Supplementation of culture media with transglutaminase is an effective, simple, and inexpensive strategy to protect specific ingested bacteria against multiple environmental challenges.

TiO2(B) nanoparticle-functionalized WO3 nanorods with enhanced gas sensing properties.

In this work, TiO2(B) nanoparticle (NP)-functionalized WO3 nanorods (NRs) were synthesized by a two-step solution strategy, with a hydrothermal process for WO3 NRs and hydrolyzation of Ti(OBu)4 for the functionalization of TiO2(B) NPs. Various techniques, including scanning electron microscopy (SEM), transmission electron microscopy (TEM), X-ray diffraction (XRD), and X-ray photoelectron spectroscopy (XPS), were employed to investigate the morphology, microstructure, crystalline nature and chemical composition of the prepared TiO2(B) NP-functionalized WO3 NRs. SEM and TEM results revealed that the TiO2(B)-WO3 composite showed a rod-like nanostructure with a diameter in the range from 93 to 154 nm and a rough surface, which could increase the accessible surface area and the amount of surface active sites, thus improving the properties or performance of the as-prepared composite NRs. XRD and XPS analysis clearly verified that monoclinic TiO2(B) NPs, a metastable polymorph of TiO2, were successfully supported on the WO3 NRs. Gas sensing measurement results for several common reductive organic gases such as acetone, ethanol, ether, methanol and formaldehyde demonstrated that the sensor based on the as-obtained TiO2(B) NP-functionalized WO3 NRs exhibited obviously enhanced responses compared with a pure WO3 NR based sensor, as well as fast response-recovery speeds, good reproducibility and good stability, indicating their promising application in gas sensors. The excellent gas sensing performance could be attributed to the unique 1D rod-like nanostructure with a rough surface, the existence of TiO2-WO3 heterojunctions and the catalytic effect of the TiO2(B) NPs. The as-prepared TiO2(B) NP-functionalized WO3 NRs will also have very good prospects in electrochromic devices and catalysis applications.

Intermolecular copigmentation of anthocyanins with phenolic compounds improves color stability in the model and real blueberry fermented beverage.

To improve the color stability of anthocyanins (ACNs) in blueberry fermented beverage, the intermolecular copigmentation between ACNs and 3 different phenolic compounds, including (-)-epigallocatechin gallate (EGCG), ferulic acid (FA), and gallic acid (GA) as copigments, was compared in the model and the real blueberry fermented beverage, respectively. The copigmented ACNs by EGCG presented a high absorbance (0.34 a.u.) and redness (27.09 ± 0.17) in the model blueberry fermented beverage. The copigmentation by the participation of the 3 different phenolic compounds showed all a spontaneous exothermic reaction, and the Gibbs free energy (ΔG°) of the system was lowest (-5.90 kJ/mol) using EGCG as copigment. Furthermore, the molecular docking model verified that binary complexes formed between ACNs and copigments by hydrogen bonds and π-π stacking. There was a high absorbance (1.02 a.u.), percentage polymeric color (PC%, 68.3 %), and good color saturation (C*ab, 43.28) in the real blueberry fermented beverage aged for 90 days, and more malvidin-3-O-glucoside had been preserved in the wine using EGCG as copigment. This finding may guide future industrial production of blueberry fermented beverage with improved color.

Revealing the variances in color formation and bioactivities of seven catechin monomers throughout the enzymatic reaction by colorimetric and mass spectrometry.

The capacity differences of seven catechin monomers to produce colors after treating with catechin-free extract were investigated. After 240-min reaction, only (-)-epicatechin (EC) and (+)-catechin (C) presented obvious luminous red color with L* values of 63.32-71.73, a* values of 37.13-46.44, and b* values of 65.64-69.99. Meanwhile, the decrease rate of EC and C was 43.52 %-50.35 %, which were significantly lower than those of other catechin monomers (85.91 %-100 %). The oxidized products of catechin monomers were analyzed by ultra-high performance liquid chromatography-quadrupole-time of flight-mass spectrometry coupled with diode array detector, wherein dehydro-dimers and -trimers (oxidative coupling products of catechins' A-B ring) were found to be the major chromogenic compounds of EC and C. Additionally, the antioxidant capacity of catechin monomers only decreased after 30-min reaction, while along with further enzymatic reaction, catechin monomers presented comparable oxyradical scavenging ability (e.g., the DPPH inhibitory rates of catechin monomers were in the range of 24.42 %-50.77 %) to vitamin C (positive control, DPPH inhibitory rate was 27.66 %). Meanwhile, the inhibitory effects of most catechin monomers on α-glucosidase were enhanced in different degrees. These results provided basis for the development of enzymatically-oxidized catechin monomers as functional food color additives.

Dynamics changes in metabolites and pancreatic lipase inhibitory ability of instant dark tea during liquid-state fermentation by Aspergillus niger.

Instant dark tea (IDT), prepared by liquid-state fermentation using Aspergillus niger, is known for its high theabrownins content and lipid-lowering effect. To explore the impact of fungal fermentation on IDT compositions and its pancreatic lipase inhibitory ability (PLIA), untargeted and targeted metabolomic analysis were applied to track the changes of metabolites over a 9-day fermentation period, and correlation analysis was then conducted between metabolites and PLIA of IDT. There were 54 differential metabolites exhibited significant changes from day 3 to day 5 of fermentation. The concentrations of theabrownins and caffeine increased during fermentation, while phenols and free amino acids decreased. The PLIA of IDT samples significantly increased from day 5 to day 9 of fermentation. Theabrownins not only positively correlated with the PLIA but also exhibited a high inhibition rate. These findings provide a theoretical basis to optimize the production of IDT as functional food ingredient.

Natural aromatic extract of black tea improved the water retention of pork meat batter.

The effect of varying proportions (w/w) of natural aromatic extract of black tea (NAEBT) with pre-emulsification on the water-holding capacity (WHC) of pork meat batter was investigated. The addition of NAEBT significantly reduced the cooking loss (CL) of pork meat batter from 23.95 % to 18.30 % (P < 0.05). Furthermore, NAEBT with pre-emulsification significantly improved the color stability and increased the springiness (P < 0.05). The results of TBARS and carbonyls indicated that NAEBT with pre-emulsification significantly alleviated oxidative damage to proteins (P < 0.05), resulting in an increased level of ß-sheet (P < 0.05), as confirmed by FT-IR analysis. As a result, the water mobility of pork meat batter was restricted (P < 0.05), resulting in an increase in the energy storage modulus (P < 0.05) and a decrease in the pore size. In summary, the WHC of pork meat batter was improved by the antioxidant effect of the NAEBT.

Enhancement of ester biosynthesis in blueberry wines through co-fermentation via cell-cell contact between Torulaspora delbrueckii and Saccharomyces cerevisiae.

This study investigated the effects of co-fermentation of T. delbrueckii and S. cerevisiae on the volatile composition and sensory characteristics of blueberry wines. Mixed fermentation led to higher levels of terpenes, higher alcohols, and esters compared to wines fermented with each yeast individually. Conversely, when T. delbrueckii were physically separated from S. cerevisiae in the double-compartment fermenter, contrasting outcomes emerged. The stronger fruity aroma induced by mixed fermentation were linked to higher ester concentrations, including isoamyl acetate, ethyl isovalerate, ethyl hexanoate, and diethyl succinate. The enhanced esters in mixed fermentation can be attributed to the upregulated alcohol acyltransferase activity and the expressions of ACC1, FAS2, ELO1 and ATF1 genes in late fermentation stage via the cell-cell contact between T. delbrueckii and S. cerevisiae. These findings can deepen the understanding of the interaction between non-Saccharomyces and S. cerevisiae in ester production, assisting wineries in effectively controlling wine aroma through mixed fermentations.

Coordinated encapsulation by ß-cyclodextrin and chitosan derivatives improves the stability of anthocyanins.

To improve the stability of anthocyanins (ACNs), ACNs were loaded into dual-encapsulated nanocomposite particles by self-assembly using ß-cyclodextrin (ß-CD) and two different water-soluble chitosan derivatives, namely, chitosan hydrochloride (CHC) and carboxymethyl chitosan (CMC). The ACN-loaded ß-CD-CHC/CMC nanocomplexes with small diameters (333.86 nm) and had a desirable zeta potential (+45.97 mV). Transmission electron microscopy (TEM) showed that the ACN-loaded ß-CD-CHC/CMC nanocomplexes had a spherical structure. Fourier-transform infrared spectroscopy (FT-IR), nuclear magnetic resonance (1H NMR) and X-ray diffraction (XRD) confirmed that the ACNs in the dual nanocomplexes were encapsulated in the cavity of the ß-CD and that the CHC/CMC covered the outer layer of ß-CD through noncovalent hydrogen bonding. The ACNs from the dual-encapsulated nanocomplexes improved stability of ACNs under adverse environmental conditions or in a simulated gastrointestinal environment. Further, the nanocomplexes exhibited good storage stability and thermal stability over a wide pH range when added into simulated electrolyte drinks (pH = 3.5) and milk tea (pH = 6.8). This study provides a new option for the preparation of stable ACNs nanocomplexes and expands the applications for ACNs in functional foods.

Effects of Torulaspora delbrueckii co-fermented with Saccharomyces cerevisiae on physicochemical and aromatic profiles of blueberry fermented beverage.

To investigate the effects of mixed fermentation with T. delbrueckii on aroma profiles of blueberry fermented beverage, five fermentations were conducted: monoculture of T. delbrueckii and S. cerevisiae, respectively; co-inoculation of two strains; sequential inoculation of two strains at time intervals of 24 h and 48 h, respectively. Compared with pure S. cerevisiae fermentation, ethanol level was decreased by up to 1.1% vol., while total anthocyanins were increased by 27.7%-85.0% in mixed fermentations. Marker aroma compounds in different fermentations with relative odor activity values higher than 1were identified. T. delbrueckii significantly decreased volatile acid content (especially acetic acid) by 22.2%-83.3%. Ethyl 3-methylbutanoate, ethyl hexanoate and ethyl octanoate, in pure T. delbrueckii fermentation were significantly decreased, while their concentrations were increased by 1.6-4.4 folds in sequential fermentations. Besides, linalool, rose oxide, benzeneacetaldehyde were significantly increased by sequential fermentation, which was associated with the enhancement of fruity and sweet notes.

Changes in the volatile compounds and characteristic aroma during liquid-state fermentation of instant dark tea by Eurotium cristatum.

Instant dark tea (IDT) was prepared by liquid-state fermentation inoculating Eurotium cristatum. The changes in the volatile compounds and characteristic aroma of IDT during fermentation were analyzed using gas chromatography-mass spectrometry by collecting fermented samples after 0, 1, 3, 5, 7, and 9 days of fermentation. Components with high odor activity (log2FD ≥ 5) were verified by gas chromatography-olfactometry. A total of 107 compounds showed dynamic changes during fermentation over 9 days, including 17 alcohols, 7 acids, 10 ketones, 11 esters, 8 aldehydes, 37 hydrocarbons, 4 phenols, and 13 other compounds. The variety of flavor compounds increased gradually with time within the early stage and achieved a maximum of 79 compounds on day 7 of fermentation. ß-Damascenone showed the highest odor activity (log2FD = 9) in the day 7 sample, followed by linalool and geraniol. These results indicate that fungal fermentation is critical to the formation of these aromas of IDT.

Enhancing blueberry wine aroma: Insights from cultivar selection and berry sorting.

This study aimed to improve the aroma quality of blueberry wine by employing cultivar selection and precise berry sorting. We conducted a comprehensive analysis of volatile profiles in blueberry wines derived from nine cultivars commonly cultivated in the middle region of China. 'Misty' and 'V3' blueberry wines exhibited pronounced floral aromas, closely linked to elevated terpenoid and phenylacetaldehyde content. 'Legacy' and 'Star' displayed a distinct fruity aroma profile attributed to the presence of ethyl 2-methylbutyrate, ethyl phenylacetate, and diethyl succinate. 'Jewel' featured an intense buttery aroma, correlated with higher concentrations of ethyl dodecanoate, ethyl decanoate, and ethyl octanoate. Subsequently, 'Misty' and 'Star', with distinct aroma profiles, were selected to further unravel the impact of berry size on blueberry wine aroma. The findings revealed that small berries significantly enhanced 'Misty' blueberry wines, increasing higher alcohol, ester, and terpenoid content, resulting in a more intense fruity and floral aroma. Interestingly, berry size had no discernible influence on 'Star' blueberry wine aroma. This study provides valuable insights into the enhancement of blueberry wine production, shedding light on the intricate interplay of cultivar selection, berry sorting, and their impact on the aromatic attributes of the final product.

Sensomics-Assisted Characterization of Fungal-Flowery Aroma Components in Fermented Tea Using Eurotium cristatum.

Fermented tea (FT) using a single Eurotium cristatum strain can produce a pleasant fungal-flowery aroma, which is similar to the composite aroma characteristic of minty, flowery, and woody aromas, but its molecular basis is not yet clear. In this study, solvent-assisted flavor evaporation and gas chromatography-mass spectrometry/olfactometry were applied to isolate and identify volatiles from the FT by E. cristatum. The application of an aroma extract dilution analysis screened out 43 aroma-active compounds. Quantification revealed that there were 11 odorants with high odor threshold concentrations. Recombination and omission tests revealed that nonanal, methyl salicylate, decanoic acid, 4-methoxybenzaldehyde, α-terpineol, phenylacetaldehyde, and coumarin were the major odorants in the FT. Addition tests further verified that methyl salicylate, 4-methoxybenzaldehyde, and coumarin were the key odorants for fungal-flowery aroma, each corresponding to minty, woody, and flowery aromas, respectively. 4-Methoxybenzaldehyde and coumarin were newly found odorants for fungal-flowery aroma in FT, and 4-methoxybenzaldehyde had not been reported as a tea volatile compound before. This finding may guide future industrial production optimization of FT with improved flavor.

Binuclear cobalt(II) and two-dimensional manganese(II) coordination compounds self-assembled by mixed bipyridine-tetracarboxylic ligands with single-ion magnet properties.

A cobalt(II) complex and manganese(II) coordination polymer, formulated as [Co2(H2btca)(mbpy)4][H2btca]·4H2O (1) and {Mn2(btca)(mbpy)2(H2O)2}n (2) (H4btca = 1,2,4,5-benzenetetracarboxylic acid; mbpy = 4,4'-dimethyl-2,2'-bipyridyl), constructed by mixed bipyridine-tetracarboxylic ligands were synthesized and characterized. Single-crystal structural analyses reveal that compound 1 is a discrete neutral binuclear molecule, while compound 2 is a two-dimensional (2D) coordination polymer. The metal ions in these compounds are well isolated, with an intramolecular Co2+⋯Co2+ distance of 9.170 Å for 1 and Mn2+⋯Mn2+ separation of 10.984 and 11.164 Å for 2 due to the bulk tetracarboxylic linker. This isolation gives rise to a single-ion magnetism origin of the compounds. Magnetic studies reveal a large zero-field splitting parameter D of 82.6 cm-1 for 1, while a very small D of 0.42 cm-1 was observed for 2. Interestingly, dynamic ac magnetic measurements exhibited slow magnetic relaxation under the external dc field of the two compounds, revealing the field-supported single-ion magnet (SIM) of 1 and 2. The detailed theoretical calculations were further applied to understand the electronic structures, magnetic anisotropy, and relaxation dynamics in 1 and 2. Combined with our recently reported compound (Eur. J. Inorg. Chem., 2022, e202200354), the foregoing results provide not only a rare binuclear cobalt(II) SIM and the first 2D manganese(II) SIM coordination polymer but also a bipyridine-tetracarboxylic ligand approach toward novel SIMs.

Aroma enhancement of blueberry wine by postharvest partial dehydration of blueberries.

Blueberries with 20%, 30%, and 40% weight loss were used for winemaking, aiming to explore the feasibility of applying postharvest dehydration for improving blueberry wine aroma. Postharvest dehydration decreased the titratable acidity of blueberries and their resultant wines. Total anthocyanins and phenols in blueberries with 30% weight loss were increased by 25.9% and 16.1%, respectively, due to concentration effects, while further dehydration resulted in a decline. Similar trends were observed in blueberry wines. Moderate postharvest dehydration increased total terpenes, benzeneacetaldehyde and phenylethyl alcohol, ethyl butanoate, methyl salicylate, 1-hexanol, and γ-nonalactone content in blueberries and wines, which could enhance the floral, fruity, and sweet notes of blueberry wines. Wines made from blueberries under severe dehydration (40% weight loss) had the lowest overall aroma score, which was related to the higher content of 4-ethyl-phenol and 4-ethylguaiacol. In conclusion, moderate postharvest dehydration benefited the aroma enhancement of blueberry wine.