Article
Food Science & Technology
Meilun Li, Xinxing Xu, Shuang Bi, Xin Pan, Fei Lao, Jihong Wu
Summary: Microorganisms play a critical role in the flavor formation of fermented pepper paste. Lactobacillus, Alternaria, and Kazachstania were found to be the dominant bacterial and fungal genera in the paste. Zygosaccharomyces and Kazachstania were identified as core genera associated with key aroma compounds, while Lactobacillus had a negative correlation with them. This study contributes to the understanding of flavor formation and provides references for quality control in food fermentation.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Food Science & Technology
Ryoko Kanno, Tetsuo Koshizuka, Nozomu Miyazaki, Takahiro Kobayashi, Ken Ishioka, Chiaki Ozaki, Hideki Chiba, Tatsuo Suzutani
Summary: The study showed that miso has a significant effect in preventing the progression of fatty liver, particularly in female mice. In addition to reducing liver weight, miso also lowered levels of leptin and resistin in the serum, preventing lifestyle-related diseases such as metabolic syndrome.
Article
Food Science & Technology
Yulin Lu, Yifei Wang, Guozhong Zhao, Yunping Yao
Summary: A total of 100 aroma compounds were detected, with 24 compounds identified as important. Ethyl isovalerate, ethyl isobutyrate, linolenic acid, and eucalyptol were determined to be the key aroma compounds of Zhuhoujiang.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Cell Biology
Ju-Hwan Yang, Eun-Hye Byeon, Dawon Kang, Seong-Geun Hong, Jinsung Yang, Deok-Ryong Kim, Seung-Pil Yun, Sang-Won Park, Hyun-Joon Kim, Jae-Won Huh, So-Yong Kim, Young-Wan Kim, Dong-Kun Lee
Summary: In this study, the relationship between hepatic damage and biogenic amine levels in nonalcoholic fatty liver disease (NAFLD) was investigated using mice. The results showed that administration of histamine and tyramine increased liver damage indicators and decreased the survival rate in NAFLD mice. However, treatment with fermented soybean paste reduced biogenic amine-induced liver damage and improved survival rate. These findings suggest a beneficial effect of fermented soybean paste on biogenic amine-induced liver damage and provide a new research perspective on the relationship between biogenic amines and obesity.
Article
Food Science & Technology
Jung-A Ryu, Eiseul Kim, Seung-Min Yang, Shinyoung Lee, Sung-Ran Yoon, Kil-Su Jang, Hae-Yeong Kim
Summary: The study investigated the composition of microbial communities in traditional Korean soybean paste Doenjang and the factors affecting food quality. Differences were found in water content, salt concentration, acidity, and amino-type nitrogen in meju and doenjang across different batches, with Aspergillus identified as the dominant fungi.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Engineering, Environmental
Sang Yoo Lee, So Young Woo, Fei Tian, A. -Yeong Jeong, Su Been Park, Hyang Sook Chun
Summary: A nationwide large-scale monitoring was conducted to investigate aflatoxin levels in homemade soybean paste, revealing significant differences based on geographic, demographic, manufacturing, and quality factors. A higher level of aflatoxins was found when starters were manufactured using traditional methods. The estimated aflatoxin exposure level through average intake may pose a public health concern.
JOURNAL OF HAZARDOUS MATERIALS
(2022)
Article
Food Science & Technology
Shuo Wang, Xiaofang Liu, Takehiro Tamura, Nobuyuki Kyouno, Han Zhang, Jie Yu Chen
Summary: Optimizing the extraction conditions for volatile compounds in miso revealed that raw samples at 80 degrees Celsius detected the highest number of compounds, which were positively associated with miso quality. Principal component analysis highlighted the contribution of detected volatile compounds to miso quality assessment.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Barbara Luciana Nacchio, Natividad Avila Hael, Roxana Beatriz Medina, Marisa Selva Garro
Summary: Fermentation by lactobacilli can enhance the production of desirable volatile compounds and reduce unpleasant compounds in soybean paste. Consumers tend to prefer fermented samples with sweet and acid aromas similar to yogurt.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
(2022)
Article
Agriculture, Multidisciplinary
Kaixin Cao, Feiyu An, Junrui Wu, Shuaiqi Ji, Yaozhong Rong, Yuchen Hou, Xuwen Ma, Wenxin Yang, Longkun Hu, Rina Wu
Summary: This study reveals that the umami taste in Dajiang, a traditional Chinese condiment, originates from umami peptides. Three novel bean umami peptides were screened and characterized. Molecular docking analysis identified important amino acid residues for binding of these peptides to taste receptors. This research uncovers the mechanism of umami-peptide-driven flavor in fermented soybean products.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2023)
Article
Biotechnology & Applied Microbiology
Kiseok Han, Soyoung Park, Anbazhagan Sathiyaseelan, Myeong-Hyeon Wang
Summary: In this study, eight strains of Enterococcus faecium were isolated from soybean paste, a traditional Korean fermented food, and their probiotic properties were evaluated. The results demonstrated that all strains survived in simulated human gastrointestinal conditions, exhibited auto-aggregation and hydrophobicity, and showed significant co-aggregation ability with Salmonella enterica and Staphylococcus aureus. However, they were resistant to Gentamycin. The bacterial cell-free supernatant exhibited antibacterial activity and the strains showed potent antioxidant activity.
FERMENTATION-BASEL
(2023)
Article
Food Science & Technology
Fei Ren, Dong-Hui Yan, Yuchun Liu, Chao Wang, Chao Guo
Summary: This study investigated the microbial communities of seven different types of Doujiang samples and found that each type had a unique microbial composition, with the microbial community closely related to the properties of Doujiang.
FOOD SCIENCE & NUTRITION
(2021)
Article
Biochemistry & Molecular Biology
Sung-Hun Yi, Sang-Pil Hong
Summary: By isolating and evaluating microorganisms in Doenjang, certain Bacillus strains were found to have high enzyme activities, which may be associated with the production of specific flavor compounds in Doenjang. Additionally, different strains were found to be correlated with the production of different flavor compounds in Doenjang.
Article
Food Science & Technology
Longquan Xiao, Molazi Lapu, Shuai Kang, Peng Jiang, Jing Li, Yang Liu, Dayu Liu, Mingxue Liu
Summary: This research investigated the use of Tartary buckwheat as the raw material for soybean paste, showing that Tartary buckwheat promotes the accumulation of protease, total acid, and amino acid nitrogen during fermentation. The bacterial communities of the two groups were similar, but the fungal communities were significantly different. The results provide valuable insights for the development of low salt Tartary buckwheat soybean paste and the study of microbial community succession in soybean paste fermentation.
Article
Biochemistry & Molecular Biology
Fernanda Salvato, Simina Vintila, Omri M. Finkel, Jeffery L. Dangl, Manuel Kleiner
Summary: Metaproteomics is a powerful tool for studying microbial communities, including plant-associated microbiota. This study optimized and evaluated protein extraction methods for metaproteomics of plant-associated microbiota in Arabidopsis and maize. The researchers identified two extraction methods that yield the highest number of identified microbial proteins in each plant species, providing valuable reference for future optimization in other plants.
MOLECULAR PLANT-MICROBE INTERACTIONS
(2022)
Article
Food Science & Technology
Dabin Kim, Young Hun Jin, Jae-Hyung Mah
Summary: This study aimed to select Bacillus strains capable of degrading biogenic amines (BAs) from Cheonggukjang and investigate their effects on BA reduction during Cheonggukjang fermentation, with and without the presence of Enterococcus faecium, a prolific tyramine-producing species. Three BA-degrading and low BA-producing strains (B. licheniformis CH7P22, B. haynesii CH7P24, and B. velezensis CH7P28) were selected from a total of 327 isolated strains. B. licheniformis CH7P22 exhibited the largest reduction in tyramine and spermine contents during fermentation.
Article
Food Science & Technology
Mohan Li, Weixuan Li, Fanhua Kong, Shimo Kang, Xiaona Liang, Hongjiao Han, Junrui Wu, Yan Zheng, Qilong Li, Xiqing Yue, Mei Yang
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
(2020)
Article
Chemistry, Applied
Mohan Li, Weixuan Li, Junrui Wu, Yan Zheng, Junhua Shao, Qilong Li, Shimo Kang, Zhenghan Zhang, Xiqing Yue, Mei Yang
Article
Food Science & Technology
Mohan Li, Qilong Li, Yan Zheng, Xinyang Shi, Juan Zhang, Chuang Ma, Boyuan Guan, Yanqi Peng, Mei Yang, Xiqing Yue
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
(2020)
Article
Food Science & Technology
Shimo Kang, Fanhua Kong, Xinyang Shi, Hongjiao Han, Mohan Li, Boyuan Guan, Mei Yang, Xueyan Cao, Dongbing Tao, Yan Zheng, Xiqing Yue
Article
Agriculture, Dairy & Animal Science
Mohan Li, Shimo Kang, Yan Zheng, Junhua Shao, Huiwen Zhao, Yuejia An, Ge Cao, Qilong Li, Xiqing Yue, Mei Yang
JOURNAL OF DAIRY SCIENCE
(2020)
Article
Biotechnology & Applied Microbiology
Haisu Shi, Jinlong Tian, Chen Wu, Mo Li, Feiyu An, Rina Wu, Junhua Shao, Yan Zheng, Xue Luo, Dongbing Tao, Xu Chen, Yuzhen Pi, Chunyan Zhao, Xiqing Yue, Junrui Wu
ENZYME AND MICROBIAL TECHNOLOGY
(2020)
Article
Food Science & Technology
Mengxi Xie, Feiyu An, Yue Zhao, Rina Wu, Junrui Wu
LWT-FOOD SCIENCE AND TECHNOLOGY
(2020)
Article
Chemistry, Applied
Feiyu An, Mo Li, Yue Zhao, Yan Zhang, Delun Mu, Xinyu Hu, Shengbo You, Junrui Wu, Rina Wu
Summary: By utilizing metatranscriptome sequencing and chemical analysis methods, the study found a correlation between active microorganisms and flavor substances in Dajiang, with Lactobacillus and Tetragenococcus identified as core genera affecting its color and flavor. These microorganisms produce enzymes to catalyze the generation of flavor substances in Dajiang.
Article
Food Science & Technology
Feiyu An, Huijun Sun, Junrui Wu, Chunyan Zhao, Tong Li, Heting Huang, Qiang Fang, Endong Mu, Rina Wu
Summary: This study reveals the microbial diversity in pickles from Northeast China, showing differences in microbial communities in pickles from different sources, influenced by external conditions and manufacturing processes. The study provides insights into traditional fermented foods and potential guidance for isolating excellent fermented strains.
FOOD RESEARCH INTERNATIONAL
(2021)
Review
Food Science & Technology
Ruhong Wang, Junrui Wu, Nan Jiang, Hao Lin, Feiyu An, Chen Wu, Xiqing Yue, Haisu Shi, Rina Wu
Summary: Horizontal gene transfer (HGT) plays a significant role in the adaptability and quality improvement of bacteria, yeast, and mold in fermented foods. It facilitates microbial domestication and adaptive evolution, thus contributing to the industrial innovation of fermented foods.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Article
Biochemistry & Molecular Biology
Xuemeng Yang, JunRui Wu, Feiyu An, Jingwen Xu, Munkhdelger Bat-Ochir, Lili Wei, Mo Li, Menghe Bilige, Rina Wu
Summary: In this study, two components, THPS-1 and THPS-2, were isolated and purified from Tetragenococcus halophilus SNTH-8. The structural characteristics and functional properties of THPS-1 and THPS-2 were investigated. It was found that both THPS-1 and THPS-2 exhibited high antioxidant and emulsifying capacities, which are important for the research on natural emulsifiers and antioxidants.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2022)
Article
Nutrition & Dietetics
Feiyu An, Guangyu Ren, Junrui Wu, Kaixin Cao, Mo Li, Yumeng Liu, Yanfeng Liu, Xinyu Hu, Meijun Song, Rina Wu
Summary: A novel water-soluble polysaccharide (HEP-4) was extracted from honeysuckle and characterized. HEP-4 was found to have antioxidant activity and exhibited protective effects against oxidative stress.
FRONTIERS IN NUTRITION
(2022)
Review
Microbiology
Haisu Shi, Feiyu An, Hao Lin, Mo Li, Junrui Wu, Rina Wu
Summary: Fermented foods are complex micro-ecosystems with beneficial microbiota, functional products, and unique flavors and qualities that are popular globally. Single-omics analysis can provide a comprehensive understanding of the main microbial factors influencing the function, flavor, and quality of fermented foods. However, the composition and behavior of microorganisms can vary during fermentation, making it challenging to fully comprehend the intricate interactions among them. Recent advancements in multi-omics analysis have allowed researchers to explore microbial communities and better understand the relationship between fermented foods and their functions, flavors, and qualities. These approaches have the potential to elucidate the mechanisms underlying fermentation processes and the compounds produced by these communities.
FRONTIERS IN MICROBIOLOGY
(2022)
Review
Food Science & Technology
Feiyu An, Junrui Wu, Yunzi Feng, Guoyang Pan, Yuanyuan Ma, Jinhui Jiang, Xuemeng Yang, Ruixia Xue, Rina Wu, Mouming Zhao
Summary: The characteristic flavor of fermented foods has a significant impact on consumer purchasing decisions, and scientists worldwide are concerned about its production mechanisms. The perception of food flavor involves various senses, such as olfaction, taste, vision, and oral touch, with each contributing to specific flavor properties. Soy-based fermented products are popular for their unique flavors, particularly in Asian countries where they are an important part of the diet. Microorganisms, known as the souls of fermented foods, can influence the sensory properties of soy-based fermented foods through metabolic pathways and play a role in the formation of multisensory properties. This review systematically summarizes the core microbiome and its interactions in representative soy-based fermented foods, such as fermented soymilk, soy sauce, soybean paste, sufu, and douchi. The mechanism by which the core microbial community affects multisensory flavor quality is revealed, providing important guidance for flavor-enhancement strategies and genetically engineered bacteria.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
(2023)
Article
Chemistry, Applied
Feiyu An, Kaixin Cao, Shuaiqi Ji, Yusheng Wang, Guoyang Pan, Yuanyuan Ma, Yue Zhao, Junrui Wu, Rina Wu
Summary: Umami peptides are important taste substances in fermented foods. The understanding of umami mechanism is unclear due to the absence of known microbiota-derived umami peptides. Tetragenococcus halophilus, a dominant fermentation bacteria, was found to be a potential source of umami peptides. Three novel microbiota-derived peptides (DFE, LAGE, and QLQ) were identified and only DFE had umami and umami-enhancing abilities. Molecular docking studies revealed that DFE binds to T1R1/T1R3 receptors through hydrogen bonding and electrostatic interactions. This study highlights the critical role of microbiota-derived peptides in the umami taste of fermented foods.
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.
