Article
Food Science & Technology
Mouyong Zou, Hongbiao Tang, Xun Chen, Liqiong Guo, Junfang Lin
Summary: The flavor substances in different stages of Longpai soy sauce moromi fermentation were analyzed by HS-GC-IMS combined GC x GC-ToF-MS. A total of 374 VOCs were detected, with alcohols and esters being the most abundant. During the early stage, alcohols and aldehydes were the main flavor compounds. The content of esters, pyrazines, furans, and S-containing compounds improved with continuous fermentation. Cluster and PCA analysis showed that 63 VOCs were regarded as marker VOCs for soy sauce in different fermentation stages. Certain compounds, such as alcohols, 1-butanol, and 3-methyl-2-butenal, provided fruity and mellow aroma in the early stage, while caramel-like, malty, and sweet aroma were enhanced by compounds like 3-methyl-2(5H)-furanone, 3-methylbutanol, methional, and acetyl valeryl in the middle stage. Additionally, furfuryl alcohol, 2(5H)-furanone, methyl cyclopentenolone, and 2-Ethyl-6-methylpyrazine could serve as marker VOCs of matured Longpai soy sauce.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Biochemistry & Molecular Biology
Paulina J. Cazares-Samaniego, Claudia G. Castillo, Miguel A. Ramos-Lopez, Marco M. Gonzalez-Chavez
Summary: Ulomoides dermestoides, a broad-spectrum medical insect, has been found to contain a variety of secondary metabolites with pharmacological activities, providing insights into its potential therapeutic uses in traditional medicine. The study identified a total of 171 secondary metabolites, including terpenes, quinones, alkenes, and aromatic compounds, many of which have shown pharmacological activities in previous studies. This work contributes to a better understanding of the therapeutic potential of U. dermestoides in traditional medicine.
Article
Chemistry, Applied
Yi Chen, Pao Li, Luyan Liao, Yeyou Qin, Liwen Jiang, Yang Liu
Summary: The study utilized a combination of HS-GC-IMS and HS-SPME-GC-MS to investigate the changes in volatile organic compounds (VOCs) during the fermentation of Liuyang Douchi, identifying 115 VOCs with distinct patterns at different fermentation stages. The research identified 49 marker VOCs that could distinguish the fermentation stages of Douchi based on their composition, with different VOCs contributing to the unique aromas of Douchi at each stage of fermentation.
Article
Food Science & Technology
Yin Wang, Xian Wang, Yuanyuan Huang, Tianli Yue, Wei Cao
Summary: Headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry and headspace gas chromatography-ion mobility spectrometry were used to analyze the volatile organic compounds from chilled chicken contaminated with Staphylococcus aureus during early storage. Differential metabolites and their possible biotransformation pathways were analyzed using the KEGG database. Orthogonal partial least squares discriminant analysis was applied to identify biomarkers associated with the early stage of chicken meat contamination with S. aureus.
Article
Food Science & Technology
Lidija Strojnik, Joze Hladnik, Nika Cvelbar Weber, Darinka Koron, Matej Stopar, Emil Zlatic, Doris Kokalj, Martin Strojnik, Nives Ogrinc
Summary: The study utilized gas chromatography-combustion-isotope ratio mass spectrometry to analyze volatile fruit compounds, establishing an extensive stable isotope database for differentiating between synthetic and naturally produced aroma compounds. Results indicated the suitability of fresh samples in covering the natural variability of volatile compounds, and potential falsification of fruit aroma compounds was revealed through testing commercial products.
Article
Environmental Sciences
Xiaofang Yang, Xinmeng Zhu, Wei Gao, Ruyuan Jiao, Shan Zhao, Jianwei Yu Dongsheng Wang, Dongsheng Wang
Summary: The study found that MVOCs in sludge treatment processes are the main source of nuisance odors in wastewater treatment plants, and low-temperature thermal drying treatment can increase the odor intensity and MVOCs concentration of sludge. There is a significant positive correlation between bacterial community structures and key MVOC odorants.
ENVIRONMENTAL POLLUTION
(2022)
Article
Food Science & Technology
Xueting Liu, Xueli Wang, Yanwei Cheng, Yuangen Wu, Yan Yan, Zhen Li
Summary: In this study, changes in volatile organic compounds (VOCs) in Zhenyuan Daocai at different storage durations were analyzed. Various methods including electronic tongue (E-tongue), electronic nose (E-nose), and gas chromatography-ion mobility spectrometry (GC-IMS) were used. The results showed that the VOCs in Zhenyuan Daocai originated from raw materials and processing, and different compounds were responsible for different flavors. Furthermore, the characteristic VOCs changed after different durations of storage, contributing to floral, fruity, almond, roasted meat, fried coffee, and apple flavors.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Chemistry, Applied
Xuemei Tian, Fenghua Wu, Guoxin Zhou, Jian Guo, Xingquan Liu, Tao Zhang
Summary: In this study, the volatile compounds in non-infested and S. oryzae-infested brown rice were analyzed to identify potential markers and facilitate pest monitoring. A reliable method to distinguish between non-infested and S. oryzae-infested brown rice was discovered. The findings of this study lay a foundation for further research on the brown rice infestation mechanism and safe storage monitoring.
Article
Environmental Sciences
Xinmeng Zhu, Xiaofang Yang, Wei Gao, Shan Zhao, Weijun Zhang, Pingfeng Yu, Dongsheng Wang
Summary: This study examined the emission of malodorous volatile organic compounds (MVOCs) from different dewatered sludge samples. Various instruments were used to measure the MVOCs, and centrifugation treatment was found to promote the generation of odorous volatiles. The key odorants identified included dimethyl sulfide, dimethyl disulfide, dimethyl trisulfide, geosmin, and p-cresol.
SCIENCE OF THE TOTAL ENVIRONMENT
(2023)
Article
Food Science & Technology
Guangmin Liu, Yaqin Wang, Liping Hu, Hongju He
Summary: This study characterized the highly volatile compounds of onions with different fresh-cut styles and storage temperatures, focusing on the volatile sulfur compounds. The results showed that storage temperature and cutting style significantly affected the soluble sulfur compounds and volatile compounds in onions.
Article
Agriculture, Multidisciplinary
Xiaofeng Yue, Shiqiu Liu, Shichao Wei, Yulin Fang, Zhenwen Zhang, Yanlun Ju
Summary: This study investigated the effects of exogenous sucrose on monoterpene metabolism in Muscat Hamburg grape berries through transcriptomics and metabolomics. The results showed that sucrose application induced the accumulation of monoterpenes at harvest, with significant differential gene expression between control and treatment groups. Weighted gene correlation network analysis revealed a module likely correlated with monoterpene metabolism, providing new insights into the regulation of monoterpene biosynthesis in grape berries under exogenous sucrose.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2021)
Article
Biochemistry & Molecular Biology
Sarah Fruehwirth, Sandra Egger, Thomas Flecker, Miriam Ressler, Nesrin Firat, Marc Pignitter
Summary: The study found three different epoxidized triglycerides in margarine, which could potentially be used as new indicators for lipid oxidation. Acetone was identified for the first time as a lipid oxidation product in stored margarine and may serve as a new indicator for lipid oxidation.
Article
Chemistry, Applied
Mostafa H. Baky, Samir Nabhan Shamma, Jianbo Xiao, Mohamed Farag
Summary: This study explored the aroma and nutrient profiles of six cruciferous vegetables and found extensive variation among them. The differences provided a basis for distinguishing these vegetables, and several new markers were discovered. Additionally, this study compared the edible and inedible parts of cruciferous vegetables for the first time, suggesting new potential uses as functional foods.
Article
Food Science & Technology
Xinlei Wang, Lin Zhu, Xuebo Song, Si Jing, Fuping Zheng, Mingquan Huang, Shengbao Feng, Luzhong La
Summary: In this study, the terpenoids and norisoprenoids in Qingke Baijiu were investigated, revealing their main components and potential markers for differentiation and aging process.
FOOD SCIENCE AND HUMAN WELLNESS
(2023)
Article
Food Science & Technology
Chenguang Zhou, Yaojie Zhou, Yuqian Hu, Bin Li, Roujia Zhang, Kaiyi Zheng, Jie Liu, Jing Wang, Min Zuo, Siyao Liu
Summary: The study found that germinated brown rice (GBR) from Japonica rice cultivars contained higher levels of health-promoting compounds compared to Indica rice cultivars. No clear differences in volatile profiles were observed between the subspecies, but all volatile organic compounds exhibited significant reductions after germination, suggesting that Japonica cultivars might be preferred for health-conscious consumers seeking GBR products.
Article
Food Science & Technology
Pilar Gomez-Cortes, Francisco Requena Domenech, Marta Correro Rueda, Miguel angel de la Fuente, Achille Schiavone, Andres L. Martinez Marin
Summary: Researchers are interested in meat authentication based on the animals' geographical and dietary background, with a focus on the odd- and branched-chain fatty acid profile in intramuscular fat. Different feeding regimes for lambs were studied, with results suggesting that a high NDF to starch ratio in the concentrate negatively impacts the odd/anteiso ratio and positively impacts the iso/(anteiso+odd) FA ratio in IMF. Monitoring the OBCFA profile in lamb meat can be useful for determining the feeding regime of lambs entering the food chain supply.
Article
Engineering, Environmental
Cornelia W. Twining, N. Roxanna Razavi, J. Thomas Brenna, Sarah A. Dzielski, Sara T. Gonzalez, Peter Lawrence, Lisa B. Cleckner, Alexander S. Flecker
Summary: The study found that aquatic-to-terrestrial subsidies provide predators with both risks and benefits, while predator MeHg exposure can vary with human land use intensity.
ENVIRONMENTAL SCIENCE & TECHNOLOGY
(2021)
Editorial Material
Biochemistry & Molecular Biology
J. Thomas Brenna, Ameer Y. Taha
PROSTAGLANDINS LEUKOTRIENES AND ESSENTIAL FATTY ACIDS
(2021)
Article
Chemistry, Applied
Veronica Lolli, Margherita Dall'Asta, Augusta Caligiani, Daniele Del Rio, Miguel Angel de la Fuente, Pilar Gomez-Cortes
Summary: This study aims to investigate the presence of CPFAs in breastmilk from lactating Spanish women and found the presence of DHSA. This finding is important for understanding the role of CPFAs in the human body and their impact on dairy product consumption.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2022)
Article
Biochemistry & Molecular Biology
Michael A. Crawford, Yiqun Wang, David E. Marsh, Mark R. Johnson, Enitan Ogundipe, Ahamed Ibrahim, Hemalatha Rajkumar, S. Kowsalya, Kumar S. D. Kothapalli, J. T. Brenna
Summary: This article highlights the progress made in nutrition knowledge over the past century and the major gaps in implementing that knowledge, with a focus on the celebration of the centenary of the National Institute of Nutrition in India. It points out the global issue of brain famine and the neglect of neurocognitive health in food policies. The importance of proper nutrition for mothers before conception and during pregnancy in ensuring intellectual development is emphasized. The article calls for placing the nutritional requirements for the brain at the top of the list in nutrition education and food policy.
PROSTAGLANDINS LEUKOTRIENES AND ESSENTIAL FATTY ACIDS
(2022)
Article
Biochemistry & Molecular Biology
Alla Y. Molchanova, Svetlana N. Rjabceva, Tigran B. Melik-Kasumov, Nikolay B. Pestov, Plamena R. Angelova, Vadim V. Shmanai, Olga L. Sharko, Andrei Bekish, Genevieve James, Hui Gyu Park, Irina A. Udalova, J. Thomas Brenna, Mikhail S. Shchepinov
Summary: Arachidonic acid (ARA) is easily oxidized and its oxidation products induce inflammatory responses. This study found that deuterated ARA (D-ARA) can protect lungs from adverse effects of inflammation and reduce lung damage caused by acute lung injury, suggesting a potential therapeutic avenue for severe infections and inflammatory diseases.
Article
Plant Sciences
Dilmini Alahakoon, Anne Fennell, Zachary Helget, Terry Bates, Avinash Karn, David Manns, Anna Katharine Mansfield, Bruce I. Reisch, Gavin Sacks, Qi Sun, Cheng Zou, Lance Cadle-Davidson, Jason P. Londo
Summary: Increased map density and transferability of markers are crucial for the genetic analysis of fruit quality and stress tolerance in interspecific grapevine populations. In this study, a dense map was developed and validated using quantitative trait loci (QTL) for berry skin color and flower type.
Article
Agriculture, Dairy & Animal Science
Teresa Manso, Beatriz Gallardo, Paz Lavin, Angel Ruiz Mantecon, Carmen Cejudo, Pilar Gomez-Cortes, Miguel Angel de la Fuente
Summary: This research evaluated the effects of three lipid supplements on milk healthy fatty acid composition in ovine diets. Algae oil supplementation was the most effective in increasing n-3 fatty acid levels in ewe's milk. However, including algae oil in the diet resulted in decreased dry matter intake, milk yield, and fat content. Both linseed oil supplements had similar effects on milk fatty acid profiles, effectively reducing saturated fatty acids. Increasing n-3 fatty acid content in dairy products is important for enhancing their nutritional value.
Article
Food Science & Technology
Carmen Aviles-Ramirez, Montserrat Vioque Amor, Oliva Polvillo Polo, Alberto Horcada, Pilar Gomez-Cortes, Miguel Angel de la Fuente, Nieves Nunez-Sanchez, Andres Luis Martinez Marin
Summary: Dietary lipid sources affect the fatty acid composition and volatile compounds of meat. Marine algae supplementation has an impact on the volatile profile of cooked lamb meat, and the form of administration is an important factor to consider.
Article
Ophthalmology
Genevieve James, Whitney Bohannan, Eniola Adewunmi, Karsten Schmidt, Hui Gyu Park, Mikhail S. Shchepinov, Martin -Paul Agbaga, J. Thomas Brenna
Summary: D-DHA, a compound with higher resistance to oxidative damage, has the potential to treat eye diseases. By consuming D-DHA, it can replace natural DHA in the body and rapidly accumulate in ocular tissues, achieving therapeutic effects.
EXPERIMENTAL EYE RESEARCH
(2022)
Article
Nutrition & Dietetics
Diego Hueso, Javier Fontecha, Pilar Gomez-Cortes
Summary: Milk ultrafiltration is a membrane filtration process used to recover whey proteins, which can be transformed into various dairy products. Rapid methods for protein determination are needed for monitoring the ultrafiltration process. This study compared different methods and found that the Bradford assay provided the best results for quick and accurate determination of total protein content in milk and retentate samples.
FRONTIERS IN NUTRITION
(2022)
Article
Agriculture, Dairy & Animal Science
Ana Gonzalez-Martinez, Andres Luis Martinez Marin, Ruben Lucena, Miriam Gonzalez-Serrano, Miguel Angel de la Fuente, Pilar Gomez-Cortes, Evangelina Rodero
Summary: Artificial milk feeding in fattening lambs can enhance the functionality of the reticular groove reflex to prevent rumen fermentation. However, there is a lack of information on the behavioral and welfare effects of this practice. Therefore, this study aimed to investigate the effects of extended or non-extended milk replacer feeding on the behavior of lambs during fattening.
Article
Food Science & Technology
Genevieve James, Kevin Stephenson, Meghan Callaghan-Gillespie, Mohamed Tabita Kamara, Hui Gyu Park, J. Thomas Brenna, Mark J. J. Manary
Summary: This study aimed to prepare RUTF formulations with DHA and measure its retention. The results showed that most of the DHA was retained in the final product, and adding DHA at the latest manufacturing stage achieved the best retention rate.
Article
Physics, Multidisciplinary
Michael A. Crawford, Andrew J. Sinclair, Yiqun Wang, Walter F. Schmidt, C. Leigh Broadhurst, Simon C. Dyall, Larry Horn, J. Thomas Brenna, Mark R. Johnson
Summary: In George Wald's Nobel Prize acceptance speech, he proposed a hypothesis that docosahexaenoic acid (DHA) traps the energy released during the visual process and carries it to the brain, explaining the previously unresolved issues of information transfer speed and photon wavelength conservation.
Review
Biochemistry & Molecular Biology
J. Thomas Brenna, Marina G. Sergeeva, Nikolay B. Pestov, Tatyana V. Korneenko, Mikhail S. Shchepinov
Summary: This article discusses a new approach, using oxidation-resistant hexadeuterated arachidonic acid (D-ARA), to attenuate pathological inflammatory reactions by buffering the eicosanoid pathways. Enzymatic processing of released arachidonic acid by phospholipase A2 yields bioactive eicosanoids, some of which have pro-inflammatory, pro-angiogenesis, and pro-thrombosis effects. D-ARA, resistant to both enzymatic and non-enzymatic oxidation pathways, may play a role in mitigating inflammation-related disorders.
FREE RADICAL RESEARCH
(2023)
Article
Chemistry, Applied
M. Graca Dias, Elsa Vasco, Francisco Ravasco, Lufsa Oliveira
Summary: This study estimated the vitamin D intake of "adults" and "elderly" populations in Portugal using the TDS methodology. The results showed that the majority of people had inadequate vitamin D intake, well below the Dietary Reference Values.
Article
Chemistry, Applied
Yanan Wang, Jiachen Shi, Yong-Jiang Xu, Chin-Ping Tan, Yuanfa Liu
Summary: This study investigates the variations in lipid digestion profiles among individuals of different ages using in vitro digestion models. The findings suggest that adults have a more comprehensive lipid digestion compared to infants, and infants tend to release shorter chain length and more saturated free fatty acids during digestion. Additionally, the particle sizes in the stomach of the elderly were consistently larger. This study enhances our understanding of how lipids with different degrees of unsaturation undergo digestion in diverse age groups.
Article
Chemistry, Applied
Hyunjong Yu, Huisu Kim, Pahn-Shick Chang
Summary: Chitosan-pectin emulsion-filled hydrogel (EFH) was developed to enhance the bioaccessibility of lipophilic bioactive compounds through intestinal delivery. The EFH, prepared without crosslinking agents, demonstrated improved mechanical strength and compactness with higher pectin concentration. It retained the emulsion at pH 2.0 and released it at pH 7.4, resulting in enhanced release of free fatty acids and improved bioaccessibility of curcumin.
Article
Chemistry, Applied
Tongze Zhang, Siqi Hong, Jia-Rong Zhang, Pin-He Liu, Siyi Li, Zixian Wen, Jianwei Xiao, Guirong Zhang, Olivier Habimana, Nagendra P. Shah, Zhongquan Sui, Harold Corke
Summary: Lactic acid fermentation significantly affects the morphology and physicochemical properties of proso millet starch, including the formation of surface indentations and small pores, decrease in gelatinization temperatures, and changes in hardness and adhesiveness.
Article
Chemistry, Applied
Liqin Kong, Feng Hong, Peng Luan, Yiping Chen, Yaoze Feng, Ming Zhu
Summary: This study presents a novel impedance biosensor using composite nanomaterials and T1R1 as a signal probe, which can competitively and ultra-sensitively detect umami intensity. The biosensor exhibits exceptional analytical performance and is suitable for food flavor evaluation.
Article
Chemistry, Applied
Kunying Lv, Yixin Yang, Qilong Li, Ran Chen, Liang Deng, Yiwei Zhang, Ning Jiang
Summary: Horse's milk, with its high nutritional value and low allergenic proteins, could be a substitute for cow's milk in infant consumption. A proteomic method was used to identify and compare milk fat globule membrane (MFGM) and whey proteins from different horse breeds. The study found differences in protein composition and functionality, which could support the development of formulas more suitable for human infants.
Article
Chemistry, Applied
Enrique Jacobo Diaz-Montana, Helene Brignot, Ramon Aparicio-Ruiz, Thierry Thomas- Danguin, Maria Teresa Morales
Summary: Sensory perception of virgin olive oil is influenced by phenols and volatiles, which are affected by the composition of the oil and biological factors. This study investigated the effect of saliva and phenols on the release of volatiles, and found that the presence of phenols decreased the release of saturated volatiles.
Article
Chemistry, Applied
Wei Zhou, Rui Zhang, Zhen Cai, Fangfang Wu, Yong Hu, Chao Huang, Kun Hu, Yun Chen
Summary: Environmentally friendly and outstanding pH-responsive cationic starch nanoparticles (CSNP) were prepared from pH-sensitive starch. CSNP exhibited nanosize and regular sphere, highly free-flowing molecular chains, and demonstrated excellent pH responsiveness through multiple emulsion/demulsification transitions.
Article
Chemistry, Applied
Andrea Koo, Vinayak Ghate, Weibiao Zhou
Summary: This study suggests that direct seeding may negatively affect the nutritional quality of crops, causing a decrease in ascorbic acid, vitamin K, and total glucosinolate content.
Article
Chemistry, Applied
Tonghao Du, Yazhou Xu, Xiaoyan Xu, Shijin Xiong, Linli Zhang, Biao Dong, Jinqing Huang, Tao Huang, Muyan Xiao, Tao Xiong, Mingyong Xie
Summary: This study successfully improved the ACE inhibitory activity of black sesame seeds by fermenting them with Lactobacillus Plantarum NCU116 and hydrolyzing them using acid protease. The RF-PSO model was used to predict the ACE inhibitory activity during the hydrolysis process. Eight peptides with ACE inhibitory activity were identified from fermented black sesame seed hydrolysates after separation and screening.
Article
Chemistry, Applied
Yao Liu, Songyi Lin, Kexin Liu, Shan Wang, Qiaozhen Liu, Na Sun
Summary: This study analyzed the structural changes of shrimp proteins during digestion, predicted the immunodominant epitopes, and validated their allergenicity. The results showed that shrimp proteins were degraded into peptides during digestion, but still carried IgE epitopes that trigger allergic reactions.
Article
Chemistry, Applied
Tiantian Fu, Hongwei Cao, Yu Zhang, Xiao Guan
Summary: This study investigates the impact of milling on the active components in rice, with a focus on the stability and bioaccessibility of phenols, VB1, and alpha-GABA during cooking and digestion. The findings show that milling exacerbates the instability of gamma-GABA during cooking and VB1 during digestion, and it affects the bioaccessibility of these active compounds.
Article
Chemistry, Applied
Zhihao Yang, Yanru Hou, Min Zhang, Puxin Hou, Chang Liu, Lu Dou, Xiaoyu Chen, Lihua Zhao, Lin Su, Ye Jin
Summary: This study investigated the molecular mechanism of feeding regimes on lamb flavor by using TMT labeling combined with MS. The results showed that pasture-fed groups had higher levels of amino acids and volatile flavor substances compared to concentrate-fed groups. Additionally, several differentially abundant proteins associated with lamb flavor were identified.
Article
Chemistry, Applied
Zixuan Xie, De Zhang, Junyu Zhu, Qianqian Luo, Jun Liu, Jingtao Zhou, Xiaoyong Wang, Yuqiong Chen, Zhi Yu, Dejiang Ni
Summary: This study investigated the acidification of aroma-enhanced black tea during storage. Analysis of non-volatile substances and organic acids using UPLC-Q-TOF/MS and HPLC revealed a decrease in soluble sugars and amino acids, while an increase in organic acids such as oxalic acid, malic acid, and quinic acid. In vitro experiments further demonstrated that the acidification is a result of the decomposition of sugars and amino acids by heating, as well as the oxidation of aromatic aldehydes. Additionally, the study showed that the taste composition of tea infusion is altered, with reduced amino acids, catechins, soluble sugars, and flavonoids. This research provides a theoretical basis for improving the quality of black tea.
Article
Chemistry, Applied
Lin Wang, Falai Ma, Zihan Li, Yan Zhang
Summary: This study developed time-temperature integrators based on amyloglucosidase@Cu3(PO4)2 nanoflowers for monitoring the freshness of chilled pork. The results showed that the integrators were highly reliable and accurate in predicting the quality of chilled pork.