The Concentration of Organic Acids in Cranberry Juice Modulates the Gut Microbiota in Mice

Relationship of black soldier fly larvae (BSFL) gut microbiota and bioconversion efficiency with properties of substrates

Treating food waste using black soldier fly larvae (BSFL) is widely regarded as a promising nature-based measure. This study explored the influence of food waste particle sizes on substrate properties and its subsequent effects on bioconversion efficiency and gut microbiota. The results indicated that particle sizes mainly ranging from 4 mm to 10 mm (T1) significantly increased the weight loss rate of food waste by 35 % and larval biomass by 38 % compared to those in T4 (particle sizes mostly less than 2 mm) and promoted the bioconversion of carbon and nitrogen into larvae and gases. Investigation of substrates properties indicated that the final pH value of T1 was 7.79 ± 0.10, with Anaerococcus as the predominant substrate microorganism (relative abundance: 57.4 %), while T4 exhibited a final pH value of 5.71 ± 0.24, with Lactobacillus as the dominant microorganism (relative abundance: 95.2 %). Correlation analysis between substrate chemical properties and microbial community structure unveiled a strong relationship between substrate pH and the relative abundance of Anaerococcus and Lactobacillus. Furthermore, beneficial microorganisms such as Lactobacillus and Enterococcus colonized the BSFL gut of T1, while pathogenic bacterium Morganella, detrimental to BSFL gut function, was enriched in T4 (relative abundance: 60.9 %). Nevertheless, PCA analysis indicated that alterations in the gut microbial community structure may not be attributed to the substrate microorganisms. This study establishes particle size as a crucial parameter for BSFL bioconversion and advances understanding of the relationship between gut microbiota and substrate microbiota.

Impact of a Whey Protein Hydrolysate Treated by Electrodialysis with Ultrafiltration Membrane on the Development of Metabolic Syndrome and the Modulation of Gut Microbiota in Mice

The development of Metabolic Syndrome (MetS) affects a large number of people around the world and represents a major issue in the field of health. Thus, it is important to implement new strategies to reduce its prevalence, and various approaches are currently under development. Recently, an eco-friendly technology named electrodialysis with ultrafiltration membrane (EDUF) was used successfully for the first time at a semi-industrial scale to produce three fractions concentrated in bioactive peptides (BPs) from an enzymatically hydrolyzed whey protein concentrate (WPC): the initial (F1), the final (F2) and the recovery fraction (F3), and it was demonstrated in vitro that F3 exhibited interesting DPP-IV inhibitory effects. Therefore, the present study aimed to evaluate the effect of each fraction on in vivo models of obesity. A daily dose of 312.5 mg/kg was administered to High Fat/High Sucrose diet (HFHS) induced C57BL6/J mice for eight weeks. The physiological parameters of each group and alterations of their gut microbiota by the fractions were assessed. Little effect of the different fractions was demonstrated on the physiological state of the mice, probably due to the digestion process of the BP content. However, there were changes in the gut microbiota composition and functions of mice treated with F3.

Electrodialysis Processes an Answer to Industrial Sustainability: Toward the Concept of Eco-Circular Economy?-A Review

Wastewater and by-product treatments are substantial issues with consequences for our society, both in terms of environmental impacts and economic losses. With an overall global objective of sustainable development, it is essential to offer eco-efficient and circular solutions. Indeed, one of the major solutions to limit the use of new raw materials and the production of wastes is the transition toward a circular economy. Industries must find ways to close their production loops. Electrodialysis (ED) processes such as conventional ED, selective ED, ED with bipolar membranes, and ED with filtration membranes are processes that have demonstrated, in the past decades and recently, their potential and eco-efficiency. This review presents the most recent valorization opportunities among different industrial sectors (water, food, mining, chemistry, etc.) to manage waste or by-product resources through electrodialysis processes and to improve global industrial sustainability by moving toward circular processes. The limitations of existing studies are raised, especially concerning eco-efficiency. Indeed, electrodialysis processes can be optimized to decrease energy consumption and costs, and to increase efficiency; however, eco-efficiency scores should be determined to compare electrodialysis with conventional processes and support their advantages. The review shows the high potential of the different types of electrodialysis processes to treat wastewaters and liquid by-products in order to add value or to generate new raw materials. It also highlights the strong interest in using eco-efficient processes within a circular economy. The ideal scenario for sustainable development would be to make a transition toward an eco-circular economy.

Evaluating and forecasting the associated main flavor components in Baijiu (Chinese distilled spirits) with alcohol metabolism and hangover symptoms through mice acute withdrawal model

Over the past few decades, more alcohol-problem concerns focused on reducing the risk of hangover caused by the alcoholic beverages over-consumption. Chinese distilled spirits (Baijiu) is one of the most favorite alcoholic beverages. The intention of this study is to explore the associations of main flavor components in Baijiu and hangover symptoms using mice acute alcohol withdrawal model. The behaviors of each mouse were assessed by open-field tests using separate groups of mice with the treatment of sauce-aroma Baijiu, light-aroma Baijiu, strong-aroma Baijiu, pure alcohol, and distilled water, respectively. The behavioral data including total move distance and immobile time were used as indicators for the evaluation of the liquor intoxicating effects. Alcohol and acetaldehyde concentrations in mice plasma and the neurotransmitter contents of GABA and Glu in mice cerebellum were detected afterward. The results showed that the mice with the treatment of Baijiu samples displayed unusual exciting behaviors including increased alcohol metabolization with alleviating drunken and hangover symptoms, compared with that of pure alcohol control groups after 2-4 h. Moreover, the sauce-aroma Baijiu treatment group showed lessening intoxicated symptoms than those of light-aroma Baijiu and strong-aroma Baijiu. In addition, there were significant differences between Baijiu and pure alcohol treatment groups at the inhibitory neurotransmitter GABAergic levels and its receptor GABA-AR1 activating levels in the mice neuron cells. Furthermore, the Principal Component Analysis (PCA) analysis inferred that the flavor compounds acetic acid, ethyl acetate, ethyl lactate, and 1-propanol in the sauce-aroma Baijiu were played the major roles in the drunk behaviors that caused by the hangover. While, the acetic acid in the sauce-aroma Baijiu was speculated as a major flavor component to accelerate the alcohol metabolism and retard hangover symptoms.