Article
Biochemistry & Molecular Biology
Jiaying Li, Juan Bai, Jie Yuan, Songtao Fan, Ting Zhang, Tao Pan, Yansheng Zhao, Jiayan Zhang, Xiang Xiao
Summary: The structure and function of beta-glucan in barley undergo significant changes after fermentation with Lactobacillus plantarum dy-1. A total of 158 types of glycosidic hydrolases were identified in L. plantarum dy-1, including an endoglucanase gene, Lpeg14265. Heterologous expression of Lpeg14265 showed optimal activity at pH 6.0 and 60 degrees C, leading to increased physiological activities of beta-glucan and significant microstructural changes in barley bran.
Article
Biochemistry & Molecular Biology
Yaoguang Gu, Xiang Xiao, Ruirong Pan, Jiayan Zhang, Yansheng Zhao, Ying Dong, Henglin Cui
Summary: LFBE and BGL demonstrated significant effects in improving obesity induced by HFD, including weight reduction, suppression of fat accumulation, and enhancement of lipid and glucose metabolism, with LFBE specifically activating thermogenic fat bioenergetics and mitochondria biosynthesis to alleviate HFD-induced obesity.
JOURNAL OF FOOD BIOCHEMISTRY
(2021)
Article
Agriculture, Multidisciplinary
Jiayan Zhang, Mengting Liu, Huan Deng, Yansheng Zhao, Ying Zhu, Juan Bai, Xiang Xiao
Summary: In this study, a protein with lipid-lowering activity was isolated, purified, and identified from barley using Lactiplantibacillus plantarum dy-1 fermentation. The purified protein, LFBEP-C1, showed the best lipid-lowering potential and had a structural composition rich in hydrophobic amino acids. The findings suggest that LFBEP-C1 could be a potential therapeutic candidate for lipid-lowering treatment.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2022)
Article
Food Science & Technology
Fan -Bing Meng, Yu -Ting Lei, Qing-Zhou Li, Yun-Cheng Li, Yun Deng, Da -Yu Liu
Summary: This study found that fermentation by two lactic acid bacteria strains, L. plantarum and L. acidophilus, significantly improved the antioxidant activity of loquat juice. Metabolomics analysis revealed different metabolites profiles between the two strains, with lipids, organic acids, amino acids, and phenolic compounds playing important roles in the flavor reconstruction and functional improvement of loquat juices.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Biochemical Research Methods
Jie Cao, Xue Wei, Ming-Feng Liu, Guo-Shuai An, Jian Li, Qiu-Xiang Du, Jun-Hong Sun
Summary: In this study, the metabolic characteristics from cardiac blood and cardiac muscle specimens were used to predict sudden cardiac death (SCD). Metabolomic profiles were obtained through untargeted metabolomics, and machine learning algorithms were used to distinguish SCD from non-SCD. The results showed that the combination of metabolites presented a good performance in SCD post-mortem diagnosis and metabolic mechanism investigations.
ANALYTICAL AND BIOANALYTICAL CHEMISTRY
(2023)
Article
Food Science & Technology
Fan-Bing Meng, Li Zhou, Jia-Jia Li, Yun-Cheng Li, Meng Wang, Long-Hua Zou, Da-Yu Liu, Wei-Jun Chen
Summary: Protein hydrolysis coupled with Lactobacillus plantarum fermentation is an effective strategy to develop functional quinoa beverages, increasing their antioxidant activity and functional ingredients. Non-targeted metabolomics analysis revealed the changes in metabolite profile of the beverages by different processing methods.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Biotechnology & Applied Microbiology
Yansheng Zhao, Xuemei Wu, Chao Wu, Ranhui Meng, Yaoguang Gu, Xiang Xiao
Summary: This study investigated the phytochemical profiles and antioxidant activity of fermented barley with Lactiplantibacillus plantarum dy-1 (LFBE). Nine identified components exhibited good radical scavenging capacities, reducing ROS levels, and promoting SOD activity. The findings provide insights into the effects of fermentation on the bioactivity of barley.
FOOD BIOTECHNOLOGY
(2022)
Article
Biotechnology & Applied Microbiology
Yueyang Li, Yuxi Ling, Jia Liu, Michael Zhang, Zuming Li, Zhihui Bai, Zhenlong Wu, Ran Xia, Zhichao Wu, Yingxin Wan, Qiyun Zhou
Summary: This research found that fermented Myriophyllum aquaticum and Lactobacillus plantarum as new feed additives have positive effects on the gut microbiota and metabolic profile of mice, especially when consumed together.
FERMENTATION-BASEL
(2022)
Article
Biotechnology & Applied Microbiology
Jie Luo, Hongfei Zhang, Jiachen Lu, ChaoLin Ma, Tingtao Chen
Summary: Engineered strain Lactobacillus plantarum-pMG36e-GLP-1 was found to significantly reduce postprandial hyperglycaemia in T2DM monkeys. The study showed that this strain impacted the gut microbial composition and faecal metabolomic profile, indicating its potential as a novel candidate for diabetes treatment.
SYNTHETIC AND SYSTEMS BIOTECHNOLOGY
(2021)
Article
Food Science & Technology
Sendeku Takele Alemneh, Shimelis Admassu Emire, Bernd Hitzmann
Summary: This study evaluated the suitability of a teff-based substrate for developing probiotic functional beverages, finding that both Lactobacillus rhamnosus GG (LGG) and Lactobacillus plantarum A6 (LA6) could grow and produce desired products in the substrate. The combination of the two evaluated lactobacilli strains reduced fermentation time, indicating the potential for producing functional probiotic beverages using teff flour as a substrate without any supplements.
Article
Multidisciplinary Sciences
Chenyang Hao, Wei Yang, Gangqiang Dong, Yuetong Yu, Yan Liu, Jun Zhang, Yongping Zhu, Xiaolu Wei, Sha Chen
Summary: Benzylisoquinoline alkaloids in lotus seed plumules and leaves show tissue specificity for pharmacological effects and nutritional properties. UPLC-QTOF-HRMS identified 46 alkaloids, with 9 glycosylated monobenzylisoquinoline alkaloids concentrated in the seed plumules. MALDI-MSI determined the spatial distribution of targeted alkaloids in leaves, seed plumules, and milky sap. This research provides insights into functional tea development and breeding varieties enriched with specific chemical groups.
Article
Food Science & Technology
Yaoguang Gu, Juan Bai, Jiayan Zhang, Yansheng Zhao, Ruirong Pan, Ying Dong, Henglin Cui, Xiang Xiao
Summary: LFBE can alleviate weight gain, reduce fasting blood glucose, and inhibit lipid accumulation in obese rats. It maintains the integrity and functionality of mitochondria in adipose tissue. Transcriptomics analysis revealed that LFBE increases the expressions of mitochondrial beta-oxidized-related genes and inhibits the expressions of fatty acid synthesis-related genes. Further studies confirmed that LFBE mainly enhances energy consumption in adipocytes through the AMPK/PGC1 alpha axis regulated signaling pathways.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Biotechnology & Applied Microbiology
Yafei Cai, Yongjun Wu, Cen Li, Lincheng Zhang, Shuoqiu Tong, Shenglan Yuan
Summary: This study aimed to extract probiotic bacteria from spontaneous fermentation and improve the quality of Zao pepper through inoculated fermentation. The results showed that autochthonous Lactobacillus plantarum 5-1 increased the total acid content, reduced nitrite content, and improved the color and texture of Zao pepper.
FERMENTATION-BASEL
(2023)
Article
Agriculture, Multidisciplinary
Yushan Bu, Hui Yang, Jianxun Li, Yinxue Liu, Tongjie Liu, Pimin Gong, Lanwei Zhang, Shumei Wang, Huaxi Yi
Summary: This study explored the biosynthesis mechanism of plantaricin Q7 using non-targeted metabolomics and identified differential metabolic pathways and metabolites, proposing a potential metabolic synthesis pathway. It also found critical metabolites that significantly simulate plantaricin Q7 biosynthesis, which could help enhance plantaricin Q7 yield through metabolic regulation.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2021)
Article
Plant Sciences
Xiangru Meng, Xin Huang, Qiong Li, Enpeng Wang, Changbao Chen
Summary: Continuous cropping of ginseng leads to a decline in yield and quality due to self-toxicity and other factors in the soil. It is difficult to rapidly screen autotoxic activity due to the long growth cycle and low survival rate of ginseng. This study analyzed a problem soil from continuously cropped ginseng using UPLC-Orbitrap-HRMS targeted metabolomics and autotoxic activity verification. Allelochemical markers were screened and a cucumber plant model with similar autotoxic responses to ginseng was identified. Metabolomics can be used to predict autotoxic effects in soil, and the cucumber plant model can rapidly screen allelopathic activity of ginseng.
JOURNAL OF PLANT PHYSIOLOGY
(2023)
Article
Plant Sciences
Haijun Zhao, Thomas Frank, Yuanyuan Tan, Chenguang Zhou, Mehdi Jabnoune, A. Bulak Arpat, Hairui Cui, Jianzhong Huang, Zuhua He, Yves Poirier, Karl-Heinz Engel, Qingyao Shu
Article
Agriculture, Multidisciplinary
Chenguang Zhou, Yi Zhu, Yunbo Luo
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2013)
Article
Agriculture, Multidisciplinary
Chenguang Zhou, Yuanyuan Tan, Sophia Gossner, Youfa Li, Qingyao Shu, Karl-Heinz Engel
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2018)
Article
Food Science & Technology
Chenguang Zhou, Yuanyuan Tan, Sophia Gossner, Youfa Li, Qingyao Shu, Karl-Heinz Engel
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
(2019)
Article
Agriculture, Multidisciplinary
Sophia Gossner, Fengjie Yuan, Chenguang Zhou, Yuanyuan Tan, Qingyao Shu, Karl-Heinz Engel
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2019)
Article
Agriculture, Multidisciplinary
Chenguang Zhou, Yuanyuan Tan, Sophia Gossner, Youfa Li, Qngyao Shu, Karl-Heinz Engel
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2019)
Article
Agriculture, Multidisciplinary
Sophia Gossner, Fengjie Yuan, Chenguang Zhou, Yuanyuan Tan, Qingyao Shu, Karl-Heinz Engel
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2019)
Article
Agriculture, Multidisciplinary
Yuanyuan Tan, Chenguang Zhou, Sophia Gossner, Youfa Li, Karl-Heinz Engel, Qingyao Shu
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2019)
Article
Food Science & Technology
Chenguang Zhou, Yaojie Zhou, Yuanyuan Tan, Qingyao Shu, Youfa Li, Jie Liu, Jing Wang, Jiyong Shi, Xiaobo Zou
Summary: The research showed that the field emergence rate of the low phytic acid rice mutant significantly improved upon cross-breeding with commercial rice cultivars. It was also found that the mutation-induced metabolic features remained stable in the progenies over generations. These OsMRP5 lpa rice mutant seeds could serve as valuable genetic resources for developing rice grains with favorable metabolic traits.
JOURNAL OF CEREAL SCIENCE
(2021)
Review
Biochemistry & Molecular Biology
Yan-Sheng Zhao, Aya Samy Eweys, Jia-Yan Zhang, Ying Zhu, Juan Bai, Osama M. Darwesh, Hai-Bo Zhang, Xiang Xiao
Summary: Fermentation can increase the bioactive compounds and functional properties of plant-based food materials, improving antioxidant activity and reducing the risk of diseases caused by oxidative damage.
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
Chemistry, Applied
Xiaodong Zhai, Yue Sun, Shaoyi Cen, Xinyu Wang, Junjun Zhang, Zhikun Yang, Yanxiao Li, Xin Wang, Chenguang Zhou, Muhammad Arslan, Zhihua Li, Jiyong Shi, Xiaowei Huang, Xiaobo Zou, Yunyun Gong, Melvin Holmes, Megan Povey
Summary: Anthocyanins-based colorimetric gas sensors were developed for monitoring meat and fish freshness. The sensors were protected from leaching by embedding anthocyanins in a hydrogel-in-oleogel bigel. The composite film made with PVDF and bigel showed good stability in water and exhibited sensitivity to volatile amines generated from beef and salmon.
FOOD HYDROCOLLOIDS
(2022)
Article
Food Science & Technology
Chenguang Zhou, Yaojie Zhou, Tianrui Liu, Bin Li, Yuqian Hu, Xiaodong Zhai, Min Zuo, Siyao Liu, Zhen Yang
Summary: In this study, the impact of different protein components on the quality of Chinese millet Huangjiu was investigated. Adding glutelin significantly increased the contents of total soluble solids, amino acid nitrogen, and ethanol in millet Huangjiu. The addition of albumin protein enhanced the ester and fruity fragrances in the final product. These findings suggest that adjusting the glutelin and albumin contents in millet can effectively regulate the chemical composition and improve the sensory quality of millet Huangjiu.
Article
Food Science & Technology
Yonghong Ye, Songyan Zheng, Yuanxing Wang
Summary: In this study, the changes of aroma components in Gannan navel orange during growth were systematically studied using HS-SPME-GC-MS. Key aroma components and markers were identified. These findings contribute to a better understanding of the dynamic variation of aroma compounds during navel orange growth and have potential for industrial applications.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Jia Xu, Yayuan Zhang, Mengke Zhang, Xinlin Wei, Yiming Zhou
Summary: This study evaluated the effects of glucosamine selenium on summer-autumn tea, showing that it can enhance nutritional quality, improve sensory characteristics, and increase plant adaptation to environmental changes and abiotic stresses.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Yuanming Chu, Zhaoyang Ding, Jing Xie
Summary: This study investigated the use of ice glazing containing D-sodium erythorbate (DSE) and vacuum packaging to maintain the quality of large yellow croaker during frozen storage. The results showed that vacuum packaging effectively inhibited ice crystal growth and minimized water loss, while the combination of vacuum packaging and 0.3% DSE-infused ice glazing maintained freshness indicators at low levels throughout the 300-day storage period. This combination was considered the most effective in preserving the quality of the fish.
FOOD RESEARCH INTERNATIONAL
(2024)
Review
Food Science & Technology
Md. Ashikur Rahman, Shirin Akter, Md. Ashrafudoulla, Md. Anamul Hasan Chowdhury, A. G. M. Sofi Uddin Mahamud, Si Hong Park, Sang-Do Ha
Summary: This comprehensive review aims to provide insights into the mechanisms and key factors influencing biofilm formation by A. hydrophila in the food industry. It explores the molecular processes involved in various stages of biofilm formation and investigates the impact of intrinsic factors and environmental conditions on biofilm architecture and resilience. The article also highlights the potential of bibliometric analysis in conceptualizing the research landscape and identifying knowledge gaps in A. hydrophila biofilm research.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Chujing Wang, Wenni Tian, Zengliu Song, Qun Wang, Yong Cao, Jie Xiao
Summary: Solid lipid ratio in emulsions has significant effects on colloidal stability, mucus permeability, and bioavailability in vivo. Higher solid lipid ratio improves intestinal stability but reduces mucus permeability.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Dacai Zhong, Liping Kang, Juan Liu, Xiang Li, Li Zhou, Luqi Huang, Zidong Qiu
Summary: In this study, a novel online extraction electrospray ionization mass spectrometry method was developed to comprehensively characterize complex foods. Meanwhile, a characteristic marker screening method and chemometrics modeling were used for the accurate authentication of highly-similar foods. This research has significant implications for ensuring food quality and safety.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Qiannan Zhao, Jinyi Yang, Jiahui Li, Lei Zhang, Xiaohai Yan, Tianli Yue, Yahong Yuan
Summary: This study investigated the transport and hypoglycemic effects of phenolics in mulberry leaves using an in vitro digestion model. The results showed that digested phenolics had higher absorbability and could inhibit glucose digestion and absorption. Phenolics also regulated glucose metabolism. Luteoforol and p-coumaric acid were found to be the primary phenolics strongly correlated with the hypoglycemic ability of mulberry leaves.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Yanyun Cao, Qingling Wang, Jinou Lin, Yin-Yi Ding, Jianzhong Han
Summary: This study investigated the effects of gallic acid (GA) and epigallocatechin gallate (EGCG) at different ratios on the gel properties of calcium induced-whey protein emulsion gel. It was found that GA and EGCG could promote gel formation, increase gel strength, and delay the release of emulsified oil droplets.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Monique Martins Strieder, Vitor Lacerda Sanches, Mauricio Ariel Rostagno
Summary: This study proposed an integrated and automated procedure for extracting, separating, and quantifying bioactive compounds from coffee co-products. By optimizing the extraction, separation, and analysis method, real-time analysis was achieved. The results suggest that coupling different techniques can efficiently extract, separate, and analyze phenolic compounds, providing an integrated method to produce high-added value ingredients for various applications.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Kyu Sang Sim, Hyoyoung Kim, Suel Hye Hur, Tae Woong Na, Ji Hye Lee, Ho Jin Kim
Summary: Geographical origin plays a crucial role in determining the quality and safety of agricultural products. In this study, ICP analysis was used to determine the inorganic elemental content of onions and identify their geographical origin. Chemometric methods were applied to analyze the ICP results, and the accuracy of distinguishing between Korean and Chinese onions was found to be excellent. The findings suggest that this method can be beneficial for identifying agricultural products.
FOOD RESEARCH INTERNATIONAL
(2024)