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Enhanced Redispersibility of Cellulose Nanocrystals in Water via Surface Adsorption of Hydrolyzed Sugars from Corresponding Cellulose Nanocrystal Fabrication 认领 引用
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作者 Yongqi Zhang Yongjian Xu +4 位作者 Chun Liu Ling Yang Jianmin Hu Ruixia Zhang Xiuqiong Guan 《Paper And Biomaterials》 CAS 2022年第2期10-17,共8页
Generally,hydrogen bonds are formed between cellulose nanocrystals(CNCs)during their water removal and drying,leading to the irreversible aggregation of CNCs,and thus a poor water-redispersibility.The present study de... Generally,hydrogen bonds are formed between cellulose nanocrystals(CNCs)during their water removal and drying,leading to the irreversible aggregation of CNCs,and thus a poor water-redispersibility.The present study demonstrated a novel approach that involved using hydrolyzed sugars generated from the corresponding CNC production as redispersing agents to enhance the redispersibility of CNCs.Experimental data indicated that hydrolyzed sugars can be adsorbed onto CNCs through ethanol precipitation.The oven-dried CNCs onto which hydrolyzed sugars were adsorbed via ethanol precipitation were homogeneously redispersed in water.The redispersed CNCs showed the particle size distribution,Zeta potential,and thermal decomposition properties similar to those of the CNCs without drying.This method may improve the use of hydrolyzed sugars obtained in the hydrolysate from the corresponding CNC production,as well as facilitate the transportation and storage of CNCs. 展开更多
关键词 water redispersion cellulose nanocrystals(CNCs) hydrolyzed sugars ethanol precipitation
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Synthesis of an autochthonous microbiota responsible for the prepared process improving,flavor profile and brewing attributes of high-temperature Daqu 认领 引用 被引量：2
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作者 Hongmei Li Yaochuan Hou +6 位作者 Wei Zou Qingsong Liu Yujie Lu Hua Tang Mindan Zhang Xinxin Zhuo Kaizheng Zhang 《Food Bioscience》 SCIE 2025年第6期1531-1541,共11页
We developed a synthetic autochthonous microbiota from traditional high-temperature Daqu(CQ)to produce clean Daqu(XQ)under relatively controlled conditions.Comparative analyses revealed that XQ replicated 82.35%of CQ... We developed a synthetic autochthonous microbiota from traditional high-temperature Daqu(CQ)to produce clean Daqu(XQ)under relatively controlled conditions.Comparative analyses revealed that XQ replicated 82.35%of CQ’s flavor components,as determined by Gas Chromatography-Mass Spectrometry(GC-MS),while reducing the levels of hazardous compounds such as Ochratoxin A and eliminating substances like 2-ethylhexanol and dimethyl oxalate.XQ exhibited physicochemical dynamics(temperature,acidity,enzyme activity)mirroring CQ during fermentation,achieving a peak temperature>60℃ characteristic of high-temperature processing.Microbial analysis showed XQ was dominated by Bacillus(92.23%in bacteria)and Aspergillus(95.13%in fungi),contrasting with CQ’s diverse community(28.11%Thermoactinomyces,19.30%Burkholderia).Clusters of Orthologous Groups of proteins(COG)functional profiling demonstrated XQ’s enhanced carbohydrate metabolism(p<0.05),critical for flavor synthesis,while maintaining essential fermentation functions.Notably,XQ retained key pyrazines(Maotai-flavor markers)at higher levels than CQ,linked to Oceanobacillus dominance(3.18%).E-nose analysis confirmed 85.71%flavor similarity between XQ and CQ,with reduced sulfides(S2/S12 sensors,p<0.05).This study pioneers a controlled microbiota-driven approach for Daqu production,achieving biosafety without compromising functionality,offering a paradigm for cleaner and more stable fermented food manufacturing. 展开更多
关键词 Clean Daqu Synthetic microbiota Physicochemical index Flavor Microbial community
Genomic and transcriptomic insights into the molecular responses of a biocrust-derived oleaginous microalga Vischeria sp.WL1 to nitrogen depletion and recovery 认领 引用
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作者 Xiaolan Rao Wensheng Liang +4 位作者 Xin Jing Chang Liu Jiahong Li Limei Liu Xiang Gao 《Synthetic and Systems Biotechnology》 SCIE CSCD 2025年第4期1160-1171,共12页
Microalgae surviving in extreme conditions evolve tolerance mechanisms to diverse environmental stresses.Environmental nitrogen limitation or nitrogen starvation poses a significant threat to the growth of microalgae,... Microalgae surviving in extreme conditions evolve tolerance mechanisms to diverse environmental stresses.Environmental nitrogen limitation or nitrogen starvation poses a significant threat to the growth of microalgae,but it is an effective factor in inducing lipid accumulation in many microalgal species.In this study,we report the genome sequence of a promising oil-producing strain,Vischeria sp.WL1,which is capable of resisting long-term nitrogen starvation and responds rapidly to nitrogen recovery.Its genome comprises 127 Mb of nuclear DNA and 17,392 protein-coding genes.Comparative genomic and transcriptomic analyses identified a group of genes involved in nitrate metabolism and lipid accumulation.Heterologous expression of three candidate genes in the model cyanobacterium Synechocystis sp.PCC 6803 demonstrated their effects on restoring the cellular chloro-phyll upon nitrogen recovery.Our results provide novel insights into the molecular basis of metabolic shifts in response to nitrogen starvation and recovery in microalgae. 展开更多
关键词 Microalgae Eustigmatophyte Genome sequencing Transcriptome analysis Nitrogen depletion and recovery
Fortified Jiuqu of the Chinese Baijiu:A review on its functional microorganisms,strengthening effects,current challenges,and perspectives 认领 引用 被引量：14
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作者 Jiabin Zhang Yaochuan Hou +4 位作者 Qingsong Liu Yujun Zhang Bo Gao a Wei Zou Kaizheng Zhang 《Food Bioscience》 SCIE 2023年第5期127-136,共10页
Jiuqu,a saccharification and fermentation agent used in the production of baijiu,is rich in enzymes,microorganisms,and organisms that have essential effects on the flavor quality of baijiu.However,traditional Jiuqu ha... Jiuqu,a saccharification and fermentation agent used in the production of baijiu,is rich in enzymes,microorganisms,and organisms that have essential effects on the flavor quality of baijiu.However,traditional Jiuqu has some deficiencies in quality or may require enhancement of specific functions at times.To address this,fortified Jiuqu has been developed and applied to enhance performance and improve baijiu quality.This review focused on the functional microorganisms and strengthening effects of fortified Jiuqu.Moreover,this review also discussed the limitations of current Jiuqu preparation and fortification and explored the roles of the core functional microbes and the synthetic microflora for fortified Jiuqu,which could improve the cleanliness,controllability,and food safety of Jiuqu production. 展开更多
关键词 Functional microorganisms Synthetic microflora Daqu Fermentation Fortification
Effects of enhanced fermentation with Lactiplantibacillus plantarum WWPC on physicochemical characteristics and flavor profiles of radish paocai and dried-fermented radish 认领 引用 被引量：9
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作者 Zimeng Zheng Qian Zhou +3 位作者 Dong Li Yanping Wu Kai Zhong Hong Gao 《Food Bioscience》 SCIE 2024年第3期1322-1333,共12页
Lactiplantibacillus plantarum,the biomarker that occupied an important position in fermented radish paocai with high quality,was selected and applied as a starter culture to manufacture fermented radishes.Herein,this ... Lactiplantibacillus plantarum,the biomarker that occupied an important position in fermented radish paocai with high quality,was selected and applied as a starter culture to manufacture fermented radishes.Herein,this work developed a method of enhanced fermentation by using L.plantarum WWPC to shorten the fermentation period and improve the flavor and safety of fermented radish products.Particularly,the effect of L.plantarum WWPC on physicochemical characteristics and flavor profiles of liquid-state-based radish paocai and solid-state-based dried-fermented radish was systematically investigated.The results indicated that the enhanced fermentation inoculated with L.plantarum WWPC could accelerate the fermentation process(2 times in radish paocai)and postpone the yellowing of white radish paocai(ΔE>5).Meanwhile,the content of nitrite in radish products diminished with the participation of L.plantarum WWPC.Furthermore,enhanced fermentation with L.plantarum WWPC improved the flavor profiles of white radish paocai,especially lactic acid,oxalic acid,Glu,ocimenol,and trans-4-thujanol.Meanwhile,the predominant flavor substances mainly consisting of Glu,octanal,and 4-methylthio-3-butenyl isothiocyanate were affluent in red dried-fermented radish inoculated with L.plantarum WWPC.The pleasant and abundant taste and aroma of the enhanced fermented radish products possessed further verified the practicality and appropriateness of L.plantarum WWPC for radish fermentation.These findings could contribute to synthetically exploiting and developing radish products with high quality. 展开更多
关键词 Lactiplantibacillus plantarum WWPC Enhanced fermentation Radish paocai Dried-fermented radish Flavor profiles Differential metabolites
Comprehensive characterization of theabrownin polymer structure in Tibetan tea 认领 引用 被引量：4
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作者 Weili Li Huanzhen Zhou +4 位作者 Shanshan Yao Ning Wang Hui Zhu Muhammad Aamer Mehmood Tao Wu 《Food Bioscience》 SCIE 2023年第6期2159-2167,共9页
The intricate molecular structure of theabrownin in Tibetan tea has presented challenges in comprehending its chemical composition.To address this,our study conducted a thorough investigation into the structural featu... The intricate molecular structure of theabrownin in Tibetan tea has presented challenges in comprehending its chemical composition.To address this,our study conducted a thorough investigation into the structural features of theabrownin using advanced analytical techniques.Gel permeation chromatography confirmed theabrownin’s classification as polymers,with an average molecular weight of 6200.Additionally,Py-GC/MS analysis identified 83 volatile compounds resulting from the thermal degradation of theabrownin,including esters,aldehydes,and phenols.Importantly,hydrolysis experiments,combined with high-resolution liquid chromatography-tandem mass spectrometry analysis,emphasized the crucial role of hydrochloric acid and thiolysis hydrolysis techniques in precisely elucidating the complex composition and structure of theabrownin.The hydrolyzed products verified theabrownin’s composition,including jaceosidin,triethyl citrate,α-naphthoflavone,epicatechin,voriconazole,quercetin,and apigenin 7-rutinoside.These findings offer valuable insights that establish a strong scientific foundation for enhancing the quality control and refining the production processes of Tibetan tea. 展开更多
关键词 Tibetan tea Theabrownin Structural characterization Chemical composition Py-GC-MS UHPLC-Q-TOF-MS
Enhancing alcohol metabolism and hepatoprotection by a plant-based functional beverage in acute alcoholism and liver injury 认领 引用 被引量：1
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作者 Xinxin Zhuo Kaizheng Zhang +5 位作者 Qisheng Zhang Wei Zou Zaixin Li Yujie Lu Hua Tang Hongmei Li 《Food Bioscience》 SCIE 2025年第6期4112-4122,共11页
Ampelopsis grossedentata(AG),Pueraria,Hovenia dulcis Thunb.(HDT),Penthorum chinense Pursh(PCP),Glycyrrhiza uralensis Fisch(GUF),and dried Artemisia annua(DAA)were utilized as raw materials to prepare a plant-based fun... Ampelopsis grossedentata(AG),Pueraria,Hovenia dulcis Thunb.(HDT),Penthorum chinense Pursh(PCP),Glycyrrhiza uralensis Fisch(GUF),and dried Artemisia annua(DAA)were utilized as raw materials to prepare a plant-based functional beverage(PFB).The results indicated that the optimal mixing proportions for the preparation of PFB were 3:1:1 for the raw material extract liquids of AG,(Pueraria+HDT+PCP),and(GUF+DAA),respectively.This PFB exhibited a total flavonoid yield of 26.16%and a total phenolic content of 429.60 mg/g.Compositional analysis of the PFB was performed using UPLC-MS/MS,which led to the identification of 19 flavonoid compounds in total.The PFB demonstrated significant radical-scavenging capacities and total reducing ability.In the mice experiment,there were significant reductions in the liver index,blood alcohol concentration(BAC),alanine aminotransferase(ALT)activity,aspartate aminotransferase(AST)activity,and malondialdehyde(MDA)content for the high-dose group.Concurrently,there were significant increases in the activities of alcohol dehydrogenase(ADH),acetaldehyde dehydrogenase(ALDH),and superoxide dismutase(SOD)compared to the model group.Through these studies,it was discovered that PFB can heighten the activities of ADH/ALDH(accelerating alcohol metabolism)and SOD(antioxidation),indicating that it might conduct hepatoprotection through a dynamic regulatory mechanism of“first promoting metabolism and then antioxidation”,avoiding the oxidative stress side effects resulting from some chemical hangover remedies that merely accelerate alcohol metabolism.Therefore,PFB exhibits significant antioxidant activities,enhancing alcohol metabolism and exerting hepatoprotective effects,which suggests it holds promising potential for practical applications. 展开更多
关键词 Plant-based functional beverage Flavonoids UPLC-MS/MS Acute alcoholism Alcohol catabolism Hepatoprotection
Short-chain fatty acids and their producing microorganisms in the Nongxiangxing baijiu ecosystem:Status and perspectives 认领 引用 被引量：5
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作者 Xin Huang Jia Zheng +3 位作者 Kaizheng Zhang Zongwei Qiao Huibo Luo Wei Zou 《Food Bioscience》 SCIE 2024年第5期297-310,共14页
Nongxiangxing baijiu(NXXB),a Chinese distilled spirit beverage,enjoys widespread popularity,because of its unique flavor profile,with short-chain fatty acids(SCFAs)and their ester derivatives making a major contri-but... Nongxiangxing baijiu(NXXB),a Chinese distilled spirit beverage,enjoys widespread popularity,because of its unique flavor profile,with short-chain fatty acids(SCFAs)and their ester derivatives making a major contri-bution to its distinctive flavor.SCFA-producing microorganisms(SPMs)determine the concentrations of these compounds,directly influencing the quality of NXXB.This article not only reviews the basic properties of SCFAs and their impact on the flavor of NXXB,but also comprehensively summarizes the research on SPMs in the NXXB fermentation ecosystem,including their distribution,SCFA biosynthetic pathways,regulation and optimization of SCFA production,and the factors affecting SCFA production.In addition,the paper discusses current progress in systems biology research and potential applications of SPMs,offering new insights for future research and applications of SPMs in the NXXB industry and other fermentation industries. 展开更多
关键词 Short-chain fatty acids Nongxiangxing baijiu Short-chain fatty acids-producing microorganisms Synthesis pathways Systems biology Pit mud
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