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Xiang F, Cai W, Guo Z, Shan C. Comparative analysis of sensory features, microbial diversity, and their correlations in light-flavor Daqu from different regions. Food Sci Nutr 2024; 12:3391-3404. [PMID: 38726416 PMCID: PMC11077209 DOI: 10.1002/fsn3.4004] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2023] [Revised: 12/28/2023] [Accepted: 01/23/2024] [Indexed: 05/12/2024] Open
Abstract
This study performed a comparative analysis of the sensory and microbial profiles of light-flavor Bijou (LFD) from Taiyuan (Shanxi Province) and Suizhou (Hubei Province) in China. The results of the electronic nose showed that the aromatic substances of the LFD from Taiyuan (TLFD) were significantly higher (p < .05), while alcohol and aldehyde substances were significantly lower (p < .05) compared with the LFD from Suizhou (SLFD). The average response values of sensors W1C (sensitive to aromatic hydrocarbons), W3C (sensitive to amine and aromatic components), W5C (sensitive to olefins, aromatics, and polar molecules), and W2S (sensitive to alcohol and aldehyde compounds) to TLFD were 0.26, 0.33, 0.34, and 7.72, whereas the response values to SLFD were 0.25, 0.32, 0.33, and 8.04, respectively. The electronic tongue results showed that the aftertaste A (bitter aftertaste) and aftertaste B (astringent aftertaste) of the TLFD were significantly higher (p < .05) and umami was significantly lower (p < .05) as compared to the SLFD. The relative intensities of the aftertaste A, aftertaste B, and umami indicators of TLFD were 0.10, -0.008, and -0.22, respectively, while those of SLFD were -0.23, -0.36, and 0.835, respectively. MiSeq high-throughput sequencing results showed that TLFD exhibited lower fungal richness and diversity compared to SLFD. The dominant bacterial genera were mainly Bacillus (58.12%), Kroppenstedtia (10.11%), and Weissella (6.26%), and the dominant fungal genera were Saccharomycopsis (67.53%), Rasamsonia (9.90%), and Thermoascus (7.10%). Streptomyces and Staphylococcus were identified as the key characteristic microorganisms in TLFD, while Kroppenstedtia, Rasamsonia, and Thermoascus were the key characteristic microorganisms in SLFD. Correlation analysis indicated a stronger correlation between microorganisms and sensory characteristics in SLFD samples. This study provides valuable insights into the sensory and microbiological characteristics of LFD from different regions and offers a new perspective for understanding the production of differently flavored light-flavor Baijiu.
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Affiliation(s)
- Fanshu Xiang
- School of Food ScienceShihezi UniversityShiheziXinjiang Autonomous RegionChina
- Hubei Provincial Engineering and Technology Research Center for Food IngredientsHubei University of Arts and ScienceXiangyangHubeiChina
- Xiangyang Liquor Brewing Biotechnology and Application Enterprise‐University Joint Innovation CenterXiangyangHubeiChina
| | - Wenchao Cai
- School of Food ScienceShihezi UniversityShiheziXinjiang Autonomous RegionChina
| | - Zhuang Guo
- Hubei Provincial Engineering and Technology Research Center for Food IngredientsHubei University of Arts and ScienceXiangyangHubeiChina
- Xiangyang Liquor Brewing Biotechnology and Application Enterprise‐University Joint Innovation CenterXiangyangHubeiChina
| | - Chunhui Shan
- School of Food ScienceShihezi UniversityShiheziXinjiang Autonomous RegionChina
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2
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Tan H, Yu S, Yuan X, Chen L, Shan C, Shi J, Li Y. Switchable chemoselective aryne reactions between nucleophiles and pericyclic reaction partners using either 3-methoxybenzyne or 3-silylbenzyne. Nat Commun 2024; 15:3665. [PMID: 38693115 PMCID: PMC11063064 DOI: 10.1038/s41467-024-47952-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2024] [Accepted: 04/17/2024] [Indexed: 05/03/2024] Open
Abstract
Arynes are known to serve as highly reactive benzene-based synthons, which have gained numerous successes in preparing functionalized arenes. Due to the superb electrophilic nature of these fleeting species, however, it is challenging to modulate the designated aryne transformation chemoselectively, when substrates possess multiple competing reaction sites. Here, we showcase our effort to manipulate chemoselective control between two major types of aryne transformations using either 3-methoxybenzyne or 3-silylbenzyne, where nucleophilic addition-triggered reactions and non-polar pericyclic reactions could be differentiated. This orthogonal chemoselective protocol is found to be applicable between various nucleophiles, i.e., imidazole, N-tosylated/N-alkyl aniline, phenol, and alcohol, and an array of pericyclic reaction partners, i.e., furan, cyclopentadiene, pyrrole, cycloheptatrienone, and cyclohexene. Beyond arylation reactions, C-N bond insertion, Truce-Smiles rearrangement, and nucleophilic annulation are appropriate reaction modes as well. Moreover, this chemoselective protocol can find potential synthetic application.
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Affiliation(s)
- Hongcheng Tan
- School of Chemistry and Chemical Engineering, Chongqing University, 174 Shazheng Street, Chongqing, 400030, PR China
| | - Shuxin Yu
- School of Chemistry and Chemical Engineering, Chongqing University, 174 Shazheng Street, Chongqing, 400030, PR China
| | - Xiaoling Yuan
- School of Chemistry and Chemical Engineering, Chongqing University, 174 Shazheng Street, Chongqing, 400030, PR China
| | - Liyuan Chen
- School of Chemistry and Chemical Engineering, Chongqing University, 174 Shazheng Street, Chongqing, 400030, PR China
| | - Chunhui Shan
- College of Chemistry, Chongqing Normal University, Chongqing, 401331, PR China
| | - Jiarong Shi
- School of Chemistry and Chemical Engineering, Chongqing University, 174 Shazheng Street, Chongqing, 400030, PR China
| | - Yang Li
- School of Chemistry and Chemical Engineering, Chongqing University, 174 Shazheng Street, Chongqing, 400030, PR China.
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3
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Zhao X, Wang Z, Tang F, Cai W, Peng B, Shan C. Exploring jujube wine flavor and fermentation mechanisms by HS-SPME-GC-MS and UHPLC-MS metabolomics. Food Chem X 2024; 21:101115. [PMID: 38292672 PMCID: PMC10825367 DOI: 10.1016/j.fochx.2024.101115] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2023] [Revised: 11/28/2023] [Accepted: 01/01/2024] [Indexed: 02/01/2024] Open
Abstract
The fermentation metabolites significantly influence the quality of jujube wine. However, the dynamics of these metabolites during fermentation are not well understood. In this study, a total of 107 volatile and 1758 non-volatile compounds were identified using a flavor-directed research strategy and non-targeted metabolomics. The increase in esters and alcohols during fermentation shifted the aroma from grassy, mushroomy, and earthy to a floral and fruity flavor in the jujube wine. Leucine and phenylalanine were notably enriched during fermentation, potentially benefiting human health and enriching the flavor of fruit wines. Moreover, pathway analysis identified four key metabolic pathways and two crucial metabolic substrates, pyruvate and l-aspartate. This study provides a theoretical reference for optimizing the fermentation process and enhancing the quality of jujube wine.
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Affiliation(s)
- Xinxin Zhao
- School of Food Science, Shihezi University, Xinjiang Autonomous Region, Shihezi 832000, PR China
- Shihezi University, Key Laboratory for Processing and Quality Safety Control of Specialty Agricultural Products of Ministry of Agriculture and Rural Affairs, Xinjiang Autonomous Region, Shihezi 832000, PR China
| | - Zhouping Wang
- School of Food Science and Technology, Jiangnan University, Jiangsu Autonomous Region, Wuxi 214000, PR China
| | - Fengxian Tang
- School of Food Science, Shihezi University, Xinjiang Autonomous Region, Shihezi 832000, PR China
- Shihezi University, Key Laboratory for Processing and Quality Safety Control of Specialty Agricultural Products of Ministry of Agriculture and Rural Affairs, Xinjiang Autonomous Region, Shihezi 832000, PR China
| | - Wenchao Cai
- School of Food Science, Shihezi University, Xinjiang Autonomous Region, Shihezi 832000, PR China
- Shihezi University, Key Laboratory for Processing and Quality Safety Control of Specialty Agricultural Products of Ministry of Agriculture and Rural Affairs, Xinjiang Autonomous Region, Shihezi 832000, PR China
| | - Bo Peng
- School of Food Science, Shihezi University, Xinjiang Autonomous Region, Shihezi 832000, PR China
- Shihezi University, Key Laboratory for Processing and Quality Safety Control of Specialty Agricultural Products of Ministry of Agriculture and Rural Affairs, Xinjiang Autonomous Region, Shihezi 832000, PR China
| | - Chunhui Shan
- School of Food Science, Shihezi University, Xinjiang Autonomous Region, Shihezi 832000, PR China
- Shihezi University, Key Laboratory for Processing and Quality Safety Control of Specialty Agricultural Products of Ministry of Agriculture and Rural Affairs, Xinjiang Autonomous Region, Shihezi 832000, PR China
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4
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Yang T, Zheng X, Xiao H, Shan C, Zhang J. Moisture content online detection system based on multi-sensor fusion and convolutional neural network. Front Plant Sci 2024; 15:1289783. [PMID: 38501134 PMCID: PMC10944943 DOI: 10.3389/fpls.2024.1289783] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 09/06/2023] [Accepted: 02/15/2024] [Indexed: 03/20/2024]
Abstract
To monitor the moisture content of agricultural products in the drying process in real time, this study applied a model combining multi-sensor fusion and convolutional neural network (CNN) to moisture content online detection. This study built a multi-sensor data acquisition platform and established a CNN prediction model with the raw monitoring data of load sensor, air velocity sensor, temperature sensor, and the tray position as input and the weight of the material as output. The model's predictive performance was compared with that of the linear partial least squares regression (PLSR) and nonlinear support vector machine (SVM) models. A moisture content online detection system was established based on this model. Results of the model performance comparison showed that the CNN prediction model had the optimal prediction effect, with the determination coefficient (R2) and root mean square error (RMSE) of 0.9989 and 6.9, respectively, which were significantly better than those of the other two models. Results of validation experiments showed that the detection system met the requirements of moisture content online detection in the drying process of agricultural products. The R2 and RMSE were 0.9901 and 1.47, respectively, indicating the good performance of the model combining multi-sensor fusion and CNN in moisture content online detection for agricultural products in the drying process. The moisture content online detection system established in this study is of great significance for researching new drying processes and realizing the intelligent development of drying equipment. It also provides a reference for online detection of other indexes in the drying process of agricultural products.
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Affiliation(s)
- Taoqing Yang
- College of Mechanical and Electrical Engineering, Shihezi University, Shihezi, China
- Key Laboratory of Northwest Agricultural Equipment, Ministry of Agriculture and Rural Affairs, Shihezi, China
- Key Laboratory of Modern Agricultural Machinery Corps, Shihezi, China
| | - Xia Zheng
- College of Mechanical and Electrical Engineering, Shihezi University, Shihezi, China
- Key Laboratory of Northwest Agricultural Equipment, Ministry of Agriculture and Rural Affairs, Shihezi, China
- Key Laboratory of Modern Agricultural Machinery Corps, Shihezi, China
| | - Hongwei Xiao
- College of Engineering, China Agricultural University, Beijing, China
| | - Chunhui Shan
- College of Food, Shihezi University, Shihezi, China
| | - Jikai Zhang
- College of Mechanical and Electrical Engineering, Shihezi University, Shihezi, China
- Key Laboratory of Northwest Agricultural Equipment, Ministry of Agriculture and Rural Affairs, Shihezi, China
- Key Laboratory of Modern Agricultural Machinery Corps, Shihezi, China
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5
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Zhang J, Zheng X, Xiao H, Shan C, Li Y, Yang T. Quality and Process Optimization of Infrared Combined Hot Air Drying of Yam Slices Based on BP Neural Network and Gray Wolf Algorithm. Foods 2024; 13:434. [PMID: 38338569 PMCID: PMC10855503 DOI: 10.3390/foods13030434] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2023] [Revised: 01/09/2024] [Accepted: 01/18/2024] [Indexed: 02/12/2024] Open
Abstract
In this paper, the effects on drying time (Y1), the color difference (Y2), unit energy consumption (Y3), polysaccharide content (Y4), rehydration ratio (Y5), and allantoin content (Y6) of yam slices were investigated under different drying temperatures (50-70 °C), slice thicknesses (2-10 mm), and radiation distances (80-160 mm). The optimal drying conditions were determined by applying the BP neural network wolf algorithm (GWO) model based on response surface methodology (RMS). All the above indices were significantly affected by drying conditions (p < 0.05). The drying rate and effective water diffusion coefficient of yam slices accelerated with increasing temperature and decreasing slice thickness and radiation distance. The selection of lower temperature and slice thickness helped reduce the energy consumption and color difference. The polysaccharide content increased and then decreased with drying temperature, slice thickness, and radiation distance, and it was highest at 60 °C, 6 mm, and 120 mm. At 60 °C, lower slice thickness and radiation distance favored the retention of allantoin content. Under the given constraints (minimization of drying time, unit energy consumption, color difference, and maximization of rehydration ratio, polysaccharide content, and allantoin content), BP-GWO was found to have higher coefficients of determination (R2 = 0.9919 to 0.9983) and lower RMSEs (reduced by 61.34% to 80.03%) than RMS. Multi-objective optimization of BP-GWO was carried out to obtain the optimal drying conditions, as follows: temperature 63.57 °C, slice thickness 4.27 mm, radiation distance 91.39 mm, corresponding to the optimal indices, as follows: Y1 = 133.71 min, Y2 = 7.26, Y3 = 8.54 kJ·h·kg-1, Y4 = 20.73 mg/g, Y5 = 2.84 kg/kg, and Y6 = 3.69 μg/g. In the experimental verification of the prediction results, the relative error between the actual and predicted values was less than 5%, proving the model's reliability for other materials in the drying technology process research to provide a reference.
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Affiliation(s)
- Jikai Zhang
- College of Mechanical and Electrical Engineering, Shihezi University, Shihezi 832003, China; (J.Z.); (Y.L.); (T.Y.)
- Key Laboratory of Northwest Agricultural Equipment, Ministry of Agriculture and Rural Affairs, Shihezi 832003, China
- Key Laboratory of Modern Agricultural Machinery Corps, Shihezi 832003, China
| | - Xia Zheng
- College of Mechanical and Electrical Engineering, Shihezi University, Shihezi 832003, China; (J.Z.); (Y.L.); (T.Y.)
- Key Laboratory of Northwest Agricultural Equipment, Ministry of Agriculture and Rural Affairs, Shihezi 832003, China
- Key Laboratory of Modern Agricultural Machinery Corps, Shihezi 832003, China
| | - Hongwei Xiao
- College of Engineering, China Agricultural University, Beijing 100080, China;
| | - Chunhui Shan
- College of Food, Shihezi University, Shihezi 832003, China;
| | - Yican Li
- College of Mechanical and Electrical Engineering, Shihezi University, Shihezi 832003, China; (J.Z.); (Y.L.); (T.Y.)
- Key Laboratory of Northwest Agricultural Equipment, Ministry of Agriculture and Rural Affairs, Shihezi 832003, China
- Key Laboratory of Modern Agricultural Machinery Corps, Shihezi 832003, China
| | - Taoqing Yang
- College of Mechanical and Electrical Engineering, Shihezi University, Shihezi 832003, China; (J.Z.); (Y.L.); (T.Y.)
- Key Laboratory of Northwest Agricultural Equipment, Ministry of Agriculture and Rural Affairs, Shihezi 832003, China
- Key Laboratory of Modern Agricultural Machinery Corps, Shihezi 832003, China
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6
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Wang Y, Gai J, Hou Q, Zhao H, Shan C, Guo Z. Ultra-high-depth macrogenomic sequencing revealed differences in microbial composition and function between high temperature and medium-high temperature Daqu. World J Microbiol Biotechnol 2023; 39:337. [PMID: 37814055 DOI: 10.1007/s11274-023-03772-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2023] [Accepted: 09/18/2023] [Indexed: 10/11/2023]
Abstract
Complex microorganisms in Daqu of different temperatures play a vital role in the taste, flavor and quality of Baijiu during fermentation. However, understanding the functional diversity of the whole microbial community between the Daqus of two different temperatures (high temperature Daqu, HD and medium-high temperature Daqu, MD) remains a major challenge. Here, a systematic study of the microbial diversity, functions as well as physiological and biochemical indexes of Daqu are described. The results revealed that the Daqu exhibited unique characteristics. In particular, the diversity of microorganisms in HD and MD was high, with 44 species including 14 novel species (Sphingomonas sp. is the main novel species) detected in all samples. Their profiles of carbohydrate-active enzymes and specific functional components supported the fact that these species were involved in flavor formation. The Daqu microbiome consisted of a high proportion of phage, providing evidence of phage infection/genome integration and horizontal gene transfer from phage to bacteria. Such processes would also regulate Daqu microbiomes and thus flavor quality. These results enrich current knowledge of Daqu and can be used to promote the development of Baijiu fermentation technology.
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Affiliation(s)
- Yurong Wang
- Hubei Provincial Engineering and Technology Research Center for Food Ingredients, Hubei University of Arts and Science, Xiangyang, Hubei Province, People's Republic of China
- Xiangyang Lactic Acid Bacteria Biotechnology and Engineering Key Laboratory, Hubei University of Arts and Science, Xiangyang, Hubei, People's Republic of China
| | - Jianshe Gai
- Xinjiang Sishi Avenue Wine Co., Ltd, Huyanghe, Xinjiang Autonomous Region, People's Republic of China
| | - Qiangchuan Hou
- Hubei Provincial Engineering and Technology Research Center for Food Ingredients, Hubei University of Arts and Science, Xiangyang, Hubei Province, People's Republic of China
- Xiangyang Lactic Acid Bacteria Biotechnology and Engineering Key Laboratory, Hubei University of Arts and Science, Xiangyang, Hubei, People's Republic of China
| | - Huijun Zhao
- Hubei Provincial Engineering and Technology Research Center for Food Ingredients, Hubei University of Arts and Science, Xiangyang, Hubei Province, People's Republic of China
- Xiangyang Lactic Acid Bacteria Biotechnology and Engineering Key Laboratory, Hubei University of Arts and Science, Xiangyang, Hubei, People's Republic of China
| | - Chunhui Shan
- School of Food Science, Shihezi University, Shihezi, Xinjiang Autonomous Region, People's Republic of China
| | - Zhuang Guo
- Hubei Provincial Engineering and Technology Research Center for Food Ingredients, Hubei University of Arts and Science, Xiangyang, Hubei Province, People's Republic of China.
- Xiangyang Lactic Acid Bacteria Biotechnology and Engineering Key Laboratory, Hubei University of Arts and Science, Xiangyang, Hubei, People's Republic of China.
- Xinjiang Sishi Avenue Wine Co., Ltd, Huyanghe, Xinjiang Autonomous Region, People's Republic of China.
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7
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Ge X, Qu Q, Wang Z, Zhang S, Chi Y, Shan C, Liu R, Zhao Q. [Research progress in vaccines of SARS-CoV-2]. Xi Bao Yu Fen Zi Mian Yi Xue Za Zhi 2023; 39:946-951. [PMID: 37882719] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2023]
Abstract
Since the outbreak of corona virus disease 2019 (COVID-19), viral strains have mutated and evolved. Vaccine research is the most direct and effective way to control COVID-19. According to different production mechanisms, severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2) vaccines included inactivated virus vaccine, live attenuated vaccine, mRNA vaccine, DNA vaccine, viral vector vaccine, virus-like particle vaccine and protein subunit vaccine. Among them, viral protein subunit vaccine has a wide application prospect due to its high safety and effectiveness. Viral nucleocapsid protein has high immunogenicity and low variability which could be a new direction for vaccine production. We summarized the current development of vaccine research by reviewing the current progress, vaccine safety and vaccine immune efficiency. It is hoped that the proposed possible development strategies could provide a reference for epidemic prevention work in future.
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Affiliation(s)
- Xinbin Ge
- School of Clinical Medicine, Jining Medical University, Jining 272007, China
| | - Qigan Qu
- School of Clinical Medicine, Jining Medical University, Jining 272007, China
| | - Zeguang Wang
- School of Clinical Medicine, Jining Medical University, Jining 272007, China
| | - Shungeng Zhang
- School of Clinical Medicine, Jining Medical University, Jining 272007, China
| | - Yan Chi
- School of Clinical Medicine, Jining Medical University, Jining 272007, China
| | - Chunhui Shan
- School of Clinical Medicine, Jining Medical University, Jining 272007, China
| | - Ruihan Liu
- School of Clinical Medicine, Jining Medical University, Jining 272007; Department of Paediatrics, Affiliated Hospital of Jining Medical University, Jining 272029, China. *Corresponding authors, E-mail:
| | - Qing Zhao
- School of Clinical Medicine, Jining Medical University, Jining 272007; Department of Paediatrics, Affiliated Hospital of Jining Medical University, Jining 272029, China. *Corresponding authors, E-mail:
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8
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Peng B, Li J, Shan C, Cai W, Zhang Q, Zhao X, Li S, Wen J, Jiang L, Yang X, Tang F. Exploring metabolic dynamics during the fermentation of sea buckthorn beverage: comparative analysis of volatile aroma compounds and non-volatile metabolites using GC-MS and UHPLC-MS. Front Nutr 2023; 10:1268633. [PMID: 37743927 PMCID: PMC10512423 DOI: 10.3389/fnut.2023.1268633] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2023] [Accepted: 08/24/2023] [Indexed: 09/26/2023] Open
Abstract
Sea buckthorn has a high nutritional value, but its sour taste and foul odor make it unpalatable for consumers. In this study, we analyzed the metabolite changes occurring during the yeast-assisted fermentation of sea buckthorn juice using the HeadSpace Solid-Phase Microextraction Gas Chromatography-Mass Spectrometry (HS-SPME-GC-MS) and Ultra-High Performance Liquid Chromatography-Mass Spectrometry (UHPLC-MS) techniques. A total of 86 volatile aroma compounds were identified during the fermentation process. The content of total volatiles in sea buckthorn juice increased by 3469.16 μg/L after 18 h of fermentation, with 22 compounds showing elevated levels. Notably, the total content of esters with fruity, floral, and sweet aromas increased by 1957.09 μg/L. We identified 379 non-volatile metabolites and observed significant increases in the relative abundance of key active ingredients during fermentation: glycerophosphorylcholine (increased by 1.54), glutathione (increased by 1.49), L-glutamic acid (increased by 2.46), and vanillin (increased by 0.19). KEGG pathway analysis revealed that amino acid metabolism and lipid metabolism were the primary metabolic pathways involved during fermentation by Saccharomyces cerevisiae. Fermentation has been shown to improve the flavor of sea buckthorn juice and increase the relative content of bioactive compounds. This study provides novel insights into the metabolic dynamics of sea buckthorn juice following yeast fermentation through metabolomics analysis. These findings could serve as a theoretical foundation for further studies on the factors influencing differences in yeast fermentation.
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Affiliation(s)
- Bo Peng
- School of Food Science, Shihezi University, Shihezi, Xinjiang, China
- Key Laboratory for Processing and Quality Safety Control of Specialty Agricultural Products of Ministry of Agriculture and Rural Affairs, Shihezi University, Shihezi, Xinjiang, China
- Key Laboratory for Food Nutrition and Safety Control of Xinjiang Production and Construction Corps, Shihezi University, Shihezi, Xinjiang, China
| | - Jingjing Li
- School of Food Science, Shihezi University, Shihezi, Xinjiang, China
- Key Laboratory for Processing and Quality Safety Control of Specialty Agricultural Products of Ministry of Agriculture and Rural Affairs, Shihezi University, Shihezi, Xinjiang, China
- Key Laboratory for Food Nutrition and Safety Control of Xinjiang Production and Construction Corps, Shihezi University, Shihezi, Xinjiang, China
| | - Chunhui Shan
- School of Food Science, Shihezi University, Shihezi, Xinjiang, China
- Key Laboratory for Processing and Quality Safety Control of Specialty Agricultural Products of Ministry of Agriculture and Rural Affairs, Shihezi University, Shihezi, Xinjiang, China
- Key Laboratory for Food Nutrition and Safety Control of Xinjiang Production and Construction Corps, Shihezi University, Shihezi, Xinjiang, China
| | - Wenchao Cai
- School of Food Science, Shihezi University, Shihezi, Xinjiang, China
- Key Laboratory for Processing and Quality Safety Control of Specialty Agricultural Products of Ministry of Agriculture and Rural Affairs, Shihezi University, Shihezi, Xinjiang, China
- Key Laboratory for Food Nutrition and Safety Control of Xinjiang Production and Construction Corps, Shihezi University, Shihezi, Xinjiang, China
| | - Qin Zhang
- School of Food Science, Shihezi University, Shihezi, Xinjiang, China
- Key Laboratory for Processing and Quality Safety Control of Specialty Agricultural Products of Ministry of Agriculture and Rural Affairs, Shihezi University, Shihezi, Xinjiang, China
- Key Laboratory for Food Nutrition and Safety Control of Xinjiang Production and Construction Corps, Shihezi University, Shihezi, Xinjiang, China
| | - Xinxin Zhao
- School of Food Science, Shihezi University, Shihezi, Xinjiang, China
- Key Laboratory for Processing and Quality Safety Control of Specialty Agricultural Products of Ministry of Agriculture and Rural Affairs, Shihezi University, Shihezi, Xinjiang, China
- Key Laboratory for Food Nutrition and Safety Control of Xinjiang Production and Construction Corps, Shihezi University, Shihezi, Xinjiang, China
| | - Shi Li
- School of Food Science, Shihezi University, Shihezi, Xinjiang, China
- Key Laboratory for Processing and Quality Safety Control of Specialty Agricultural Products of Ministry of Agriculture and Rural Affairs, Shihezi University, Shihezi, Xinjiang, China
- Key Laboratory for Food Nutrition and Safety Control of Xinjiang Production and Construction Corps, Shihezi University, Shihezi, Xinjiang, China
| | - Jing Wen
- School of Food Science, Shihezi University, Shihezi, Xinjiang, China
- Key Laboratory for Processing and Quality Safety Control of Specialty Agricultural Products of Ministry of Agriculture and Rural Affairs, Shihezi University, Shihezi, Xinjiang, China
- Key Laboratory for Food Nutrition and Safety Control of Xinjiang Production and Construction Corps, Shihezi University, Shihezi, Xinjiang, China
| | - Lin Jiang
- School of Food Science, Shihezi University, Shihezi, Xinjiang, China
- Key Laboratory for Processing and Quality Safety Control of Specialty Agricultural Products of Ministry of Agriculture and Rural Affairs, Shihezi University, Shihezi, Xinjiang, China
- Key Laboratory for Food Nutrition and Safety Control of Xinjiang Production and Construction Corps, Shihezi University, Shihezi, Xinjiang, China
| | - Xinquan Yang
- School of Food Science, Shihezi University, Shihezi, Xinjiang, China
| | - Fengxian Tang
- School of Food Science, Shihezi University, Shihezi, Xinjiang, China
- Key Laboratory for Processing and Quality Safety Control of Specialty Agricultural Products of Ministry of Agriculture and Rural Affairs, Shihezi University, Shihezi, Xinjiang, China
- Key Laboratory for Food Nutrition and Safety Control of Xinjiang Production and Construction Corps, Shihezi University, Shihezi, Xinjiang, China
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9
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Yang T, Zheng X, Xiao H, Shan C, Yao X, Li Y, Zhang J. Drying Temperature Precision Control System Based on Improved Neural Network PID Controller and Variable-Temperature Drying Experiment of Cantaloupe Slices. Plants (Basel) 2023; 12:2257. [PMID: 37375883 DOI: 10.3390/plants12122257] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/24/2023] [Revised: 06/06/2023] [Accepted: 06/08/2023] [Indexed: 06/29/2023]
Abstract
A drying temperature precision control system was studied to provide technical support for developing and further proving the superiority of the variable-temperature drying process. In this study, an improved neural network (INN) proportional-integral-derivative (PID) controller (INN-PID) was designed. The dynamic performance of the PID, neural network PID (NN-PID) and INN-PID controllers was simulated with unit step signals as an input in MATLAB software. A drying temperature precision control system was set up in an air impingement dryer, and the drying temperature control experiment was carried out to verify the performance of the three controllers. Linear variable-temperature (LVT) and constant-temperature drying experiments of cantaloupe slices were carried out based on the system. Moreover, the experimental results were evaluated comprehensively with the brightness (L value), colour difference (ΔE), vitamin C content, chewiness, drying time and energy consumption (EC) as evaluation indexes. The simulation results show that the INN-PID controller outperforms the other two controllers in terms of control accuracy and regulation time. In the drying temperature control experiment at 50 °C-55 °C, the peak time of the INN-PID controller is 237.37 s, the regulation time is 134.91 s and the maximum overshoot is 4.74%. The INN-PID controller can quickly and effectively regulate the temperature of the inner chamber of the air impingement dryer. Compared with constant-temperature drying, LVT is a more effective drying mode as it ensures the quality of the material and reduces the drying time and EC. The drying temperature precision control system based on the INN-PID controller meets the temperature control requirements of the variable-temperature drying process. This system provides practical and effective technical support for the variable-temperature drying process and lays the foundation for further research. The LVT drying experiments of cantaloupe slices also show that variable-temperature drying is a better process than constant-temperature drying and is worthy of further study to be applied in production.
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Affiliation(s)
- Taoqing Yang
- College of Mechanical and Electrical Engineering, Shihezi University, Shihezi 832003, China
- Key Laboratory of Northwest Agricultural Equipment, Ministry of Agriculture and Rural Affairs, Shihezi 832003, China
- Key Laboratory of Modern Agricultural Machinery Corps, Shihezi 832003, China
| | - Xia Zheng
- College of Mechanical and Electrical Engineering, Shihezi University, Shihezi 832003, China
- Key Laboratory of Northwest Agricultural Equipment, Ministry of Agriculture and Rural Affairs, Shihezi 832003, China
- Key Laboratory of Modern Agricultural Machinery Corps, Shihezi 832003, China
| | - Hongwei Xiao
- College of Engineering, China Agricultural University, 17 Qinghua Donglu, Beijing 100083, China
| | - Chunhui Shan
- College of Food, Shihezi University, Shihezi 832003, China
| | - Xuedong Yao
- College of Mechanical and Electrical Engineering, Shihezi University, Shihezi 832003, China
- Key Laboratory of Northwest Agricultural Equipment, Ministry of Agriculture and Rural Affairs, Shihezi 832003, China
- Key Laboratory of Modern Agricultural Machinery Corps, Shihezi 832003, China
| | - Yican Li
- College of Mechanical and Electrical Engineering, Shihezi University, Shihezi 832003, China
- Key Laboratory of Northwest Agricultural Equipment, Ministry of Agriculture and Rural Affairs, Shihezi 832003, China
- Key Laboratory of Modern Agricultural Machinery Corps, Shihezi 832003, China
| | - Jikai Zhang
- College of Mechanical and Electrical Engineering, Shihezi University, Shihezi 832003, China
- Key Laboratory of Northwest Agricultural Equipment, Ministry of Agriculture and Rural Affairs, Shihezi 832003, China
- Key Laboratory of Modern Agricultural Machinery Corps, Shihezi 832003, China
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Xiang F, Dong Y, Cai W, Zhao H, Liu H, Shan C, Guo Z. Comparative genomic analysis of the genus Weissella and taxonomic study of Weissella fangxianensis sp. nov., isolated from Chinese rice wine starter. Int J Syst Evol Microbiol 2023; 73. [PMID: 37103330 DOI: 10.1099/ijsem.0.005870] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/28/2023] Open
Abstract
In this study, three lactic acid bacteria, namely, HBUAS51963T, HBUAS51964 and HBUAS51965, were isolated from Chinese rice wine starter sampled in Fangxian County, PR China. All were non-motile, non-spore-forming and Gram-positive spherical cells. Their taxonomic status was characterized using a polyphasic approach. Genome-based analysis revealed that all three strains were phylogenomically related to Weissella thailandensis KCTC 3751T and Weissella paramesenteroides ATCC 33313T. The digital DNA-DNA hybridization (dDDH) and average nucleotide identity (ANI) values between the three strains and the phylogenetically related type strains were less than 54.8 and 93.8 %, respectively, and thus, they were below the thresholds of dDDH and ANI for species definition. The genomic DNA G+C content was 38.6 mol %. The predominant fatty acid methyl esters (>10 %) were C16 : 0, C19 : 0 cyc11 and summed feature 10 (C18 : 1 cyc11 and/or ECL 17.834). The polar lipids in the cells of strain HBUAS51963T were mainly phosphatidylglycerol, diphosphatidylglycerol, unidentified glycolipids, phospholipids and lipids. Finally, the three strains were capable of producing d-lactic acid (4.29 g l-1) and various organic acids such as tartaric, acetic, lactic and succinic acids. Overall, the results of genotypic, phenotypic and genomic analyses suggest that the three strains represent a new species of the genus Weissella, for which the name Weissella fangxianis sp. nov. is proposed. The type strain is HBUAS51963T (=GDMCC 1.3506T= JCM 35803T).
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Affiliation(s)
- Fanshu Xiang
- Hubei Provincial Engineering and Technology Research Center for Food Ingredients, Hubei University of Arts and Science, Xiangyang, Hubei, PR China
- School of Food Science, Shihezi University, Shihezi, Xinjiang Autonomous Region, PR China
- Xiangyang Lactic Acid Bacteria Biotechnology and Engineering Key Laboratory, Hubei University of Arts and Science, Xiangyang, Hubei, PR China
| | - Yun Dong
- Hubei Provincial Engineering and Technology Research Center for Food Ingredients, Hubei University of Arts and Science, Xiangyang, Hubei, PR China
- Xiangyang Lactic Acid Bacteria Biotechnology and Engineering Key Laboratory, Hubei University of Arts and Science, Xiangyang, Hubei, PR China
| | - Wenchao Cai
- School of Food Science, Shihezi University, Shihezi, Xinjiang Autonomous Region, PR China
| | - Huijun Zhao
- Hubei Provincial Engineering and Technology Research Center for Food Ingredients, Hubei University of Arts and Science, Xiangyang, Hubei, PR China
- Xiangyang Lactic Acid Bacteria Biotechnology and Engineering Key Laboratory, Hubei University of Arts and Science, Xiangyang, Hubei, PR China
| | - Huijie Liu
- Beijing Zhonghe Fangxian Bio-Food Co. Ltd, Shiyan, Hubei, PR China
| | - Chunhui Shan
- School of Food Science, Shihezi University, Shihezi, Xinjiang Autonomous Region, PR China
| | - Zhuang Guo
- Hubei Provincial Engineering and Technology Research Center for Food Ingredients, Hubei University of Arts and Science, Xiangyang, Hubei, PR China
- Xiangyang Lactic Acid Bacteria Biotechnology and Engineering Key Laboratory, Hubei University of Arts and Science, Xiangyang, Hubei, PR China
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11
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Zhong K, Liu S, He X, Ni H, Lai W, Gong W, Shan C, Zhao Z, Lan Y, Bai R. Oxidative cyclopalladation triggers the hydroalkylation of alkynes. CHINESE CHEM LETT 2023. [DOI: 10.1016/j.cclet.2023.108339] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/17/2023]
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12
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Xiang F, Cai W, Hou Q, Gai J, Dong X, Li L, Liu Z, Tian X, Shan C, Guo Z. Comparative analysis of the microbial community structure in light-flavor Daqu in Taiyuan and Suizhou regions, China. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114599] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/22/2023]
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13
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Zhang Q, Tang F, Cai W, Peng B, Ning M, Shan C, Yang X. Chitosan treatment reduces softening and chilling injury in cold-stored Hami melon by regulating starch and sucrose metabolism. Front Plant Sci 2022; 13:1096017. [PMID: 36589112 PMCID: PMC9795072 DOI: 10.3389/fpls.2022.1096017] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 11/11/2022] [Accepted: 11/30/2022] [Indexed: 06/17/2023]
Abstract
Cold-stored Hami melon is susceptible to chilling injury, resulting in quality deterioration and reduced sales. Pre-storage treatment with chitosan reduces fruit softening and chilling injury in melon; however, the underlying mechanism remains unclear. In this study, Gold Queen Hami melons were treated with 1.5% chitosan solution for 10 min before cold storage at 3°C and then the effect of chitosan was examined on fruit firmness, weight loss, chilling injury, soluble solid content (SSC), pectin, and soluble sugar contents of melon fruit. Also, the enzyme activities and gene expressions related to fruit softening and starch and sucrose metabolism were investigated. Chitosan treatment reduced the fruit softening and chilling injury, maintained the high levels of starch and sucrose contents, and regulated the enzyme activities and gene expressions related to starch and sucrose metabolism. Fruit firmness was significantly positively correlated with sucrose and starch contents. Altogether, we uncovered the potential mechanism of chitosan coating mitigating melon softening and chilling injury through the regulation of starch and sucrose metabolism.
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Affiliation(s)
- Qin Zhang
- College of Food, Shihezi University, Shihezi, Xinjiang Uygur Autonomous Region, China
- Engineering Research Center of Xinjiang Characteristic Fruit and Vegetable Storage and Processing, Ministry of Education, Shihezi University, Shihezi, Xinjiang Uygur Autonomous Region, China
| | - Fengxian Tang
- College of Food, Shihezi University, Shihezi, Xinjiang Uygur Autonomous Region, China
- Engineering Research Center of Xinjiang Characteristic Fruit and Vegetable Storage and Processing, Ministry of Education, Shihezi University, Shihezi, Xinjiang Uygur Autonomous Region, China
| | - Wenchao Cai
- College of Food, Shihezi University, Shihezi, Xinjiang Uygur Autonomous Region, China
- Engineering Research Center of Xinjiang Characteristic Fruit and Vegetable Storage and Processing, Ministry of Education, Shihezi University, Shihezi, Xinjiang Uygur Autonomous Region, China
| | - Bo Peng
- College of Food, Shihezi University, Shihezi, Xinjiang Uygur Autonomous Region, China
- Engineering Research Center of Xinjiang Characteristic Fruit and Vegetable Storage and Processing, Ministry of Education, Shihezi University, Shihezi, Xinjiang Uygur Autonomous Region, China
| | - Ming Ning
- College of Food, Shihezi University, Shihezi, Xinjiang Uygur Autonomous Region, China
- Engineering Research Center of Xinjiang Characteristic Fruit and Vegetable Storage and Processing, Ministry of Education, Shihezi University, Shihezi, Xinjiang Uygur Autonomous Region, China
| | - Chunhui Shan
- College of Food, Shihezi University, Shihezi, Xinjiang Uygur Autonomous Region, China
- Engineering Research Center of Xinjiang Characteristic Fruit and Vegetable Storage and Processing, Ministry of Education, Shihezi University, Shihezi, Xinjiang Uygur Autonomous Region, China
| | - Xinquan Yang
- College of Food, Shihezi University, Shihezi, Xinjiang Uygur Autonomous Region, China
- School of Life Sciences, Guangzhou University, Guangzhou, Guangdong Province, China
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14
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Zhang P, Tang F, Cai W, Zhao X, Shan C. Evaluating the effect of lactic acid bacteria fermentation on quality, aroma, and metabolites of chickpea milk. Front Nutr 2022; 9:1069714. [PMID: 36545467 PMCID: PMC9760965 DOI: 10.3389/fnut.2022.1069714] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2022] [Accepted: 11/21/2022] [Indexed: 12/12/2022] Open
Abstract
Legumes are an attractive choice for developing new products since their health benefits. Fermentation can effectively improve the quality of soymilk. This study evaluated the impact of Lactobacillus plantarum fermentation on the physicochemical parameters, vitamins, organic acids, aroma substances, and metabolites of chickpea milk. The lactic acid bacteria (LAB) fermentation improved the color, antioxidant properties, total phenolic content, total flavonoid content, lactic acid content, and vitamin B6 content of raw juice. In total, 77 aroma substances were identified in chickpea milk by headspace solid-phase microextraction with gas chromatography/mass spectrometry (HS-SPME-GC-MS); 43 of the 77 aroma substances increased after the LAB fermentation with a significant decrease in beany flavor content (p < 0.05), improving the flavor of the soymilk product. Also, a total of 218 metabolites were determined in chickpea milk using non-targeted metabolomics techniques, including 51 differentially metabolites (28 up-regulated and 23 down-regulated; p < 0.05). These metabolites participated in multiple metabolic pathways during the LAB fermentation, ultimately improving the functional and antioxidant properties of fermented soymilk. Overall, LAB fermentation can improve the flavor, nutritional, and functional value of chickpea milk accelerating its consumer acceptance and development as an animal milk alternative.
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15
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Xu M, Kong Y, Xing P, Chen R, Ma Y, Shan C, LiYuan Z. A Multicenter, Single-Arm, Phase II Trial of RC48-ADC Combined with Radiotherapy, PD-1/PD-L1 Inhibitor Sequential GM-CSF and IL-2 (PRaG3.0 regimen) for the Treatment of HER2-Expressing Advanced Solid Tumors. Int J Radiat Oncol Biol Phys 2022. [DOI: 10.1016/j.ijrobp.2022.07.1632] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/31/2022]
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16
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Chen Z, Tan M, Shan C, Yuan X, Chen L, Shi J, Lan Y, Li Y. Aryne 1,4‐Disubstitution and Remote Diastereoselective 1,2,4‐Trisubstitution via a Nucleophilic Annulation‐[5,5]‐Sigmatropic Rearrangement Process. Angew Chem Int Ed Engl 2022; 61:e202212160. [DOI: 10.1002/anie.202212160] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2022] [Indexed: 11/06/2022]
Affiliation(s)
- Zhonghong Chen
- College of Chemistry Jilin University Changchun 130012 P. R. China
- School of Chemistry and Chemical Engineering Chongqing University 174 Shazheng St. Chongqing 400030 P. R. China
| | - Min Tan
- School of Chemistry and Chemical Engineering Chongqing University 174 Shazheng St. Chongqing 400030 P. R. China
| | - Chunhui Shan
- School of Chemistry and Chemical Engineering Chongqing University 174 Shazheng St. Chongqing 400030 P. R. China
- College of Chemistry Chongqing Normal University Chongqing 401331 P. R. China
| | - Xiaoling Yuan
- School of Chemistry and Chemical Engineering Chongqing University 174 Shazheng St. Chongqing 400030 P. R. China
| | - Liyuan Chen
- School of Chemistry and Chemical Engineering Chongqing University 174 Shazheng St. Chongqing 400030 P. R. China
| | - Jiarong Shi
- School of Chemistry and Chemical Engineering Chongqing University 174 Shazheng St. Chongqing 400030 P. R. China
| | - Yu Lan
- School of Chemistry and Chemical Engineering Chongqing University 174 Shazheng St. Chongqing 400030 P. R. China
- Green Catalysis Center and College of Chemistry Zhengzhou University Zhengzhou Henan, 450001 P. R. China
| | - Yang Li
- College of Chemistry Jilin University Changchun 130012 P. R. China
- School of Chemistry and Chemical Engineering Chongqing University 174 Shazheng St. Chongqing 400030 P. R. China
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17
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Chen Z, Tan M, Shan C, Yuan X, Chen L, Shi J, Lan Y, Li Y. Aryne 1,4‐Disubstitution and Remote Diastereoselective 1,2,4‐Trisubstitution via a Nucleophilic Annulation−[5,5]‐Sigmatropic Rearrangement Process. Angew Chem Int Ed Engl 2022. [DOI: 10.1002/ange.202212160] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Zhonghong Chen
- Jilin University College of Chemistry College of Chemistry CHINA
| | - Min Tan
- Chongqing University School of Chemistry and Chemical Engineering CHINA
| | - Chunhui Shan
- Chongqing University School of Chemistry and Chemical Engineering CHINA
| | - Xiaoling Yuan
- Chongqing University School of Chemistry and Chemical Engineering CHINA
| | - Liyuan Chen
- Chongqing University School of Chemistry and Chemical Engineering CHINA
| | - Jiarong Shi
- Chongqing University School of Chemistry and Chemical Engineering CHINA
| | - Yu Lan
- Chongqing University School of Chemistry and Chemical Engineering 174 Shazheng St. 400030 Chongqing CHINA
| | - Yang Li
- Jilin University College of Chemistry 2699 Qianjin St. 130012 Changchun CHINA
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Zhao M, Tang F, Wenchao C, Liu Y, Shan C. Effect of brewing condition on the quality of
Apocynum venetum
tea. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.17198] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Mingyue Zhao
- School of Food Science Shihezi University Xinjiang Autonomous Region Shihezi PR China
- Engineering Resesarch Center for Storage and Processing of Xinjiang Characteristic Fruits and Vegetables, Ministry of Education Shihezi University Shihezi Xinjiang Autonomous Region PR China
| | - Fengxian Tang
- School of Food Science Shihezi University Xinjiang Autonomous Region Shihezi PR China
- Engineering Resesarch Center for Storage and Processing of Xinjiang Characteristic Fruits and Vegetables, Ministry of Education Shihezi University Shihezi Xinjiang Autonomous Region PR China
| | - Cai Wenchao
- School of Food Science Shihezi University Xinjiang Autonomous Region Shihezi PR China
- Engineering Resesarch Center for Storage and Processing of Xinjiang Characteristic Fruits and Vegetables, Ministry of Education Shihezi University Shihezi Xinjiang Autonomous Region PR China
| | - Yidong Liu
- School of Food Science Shihezi University Xinjiang Autonomous Region Shihezi PR China
- Engineering Resesarch Center for Storage and Processing of Xinjiang Characteristic Fruits and Vegetables, Ministry of Education Shihezi University Shihezi Xinjiang Autonomous Region PR China
| | - Chunhui Shan
- School of Food Science Shihezi University Xinjiang Autonomous Region Shihezi PR China
- Engineering Resesarch Center for Storage and Processing of Xinjiang Characteristic Fruits and Vegetables, Ministry of Education Shihezi University Shihezi Xinjiang Autonomous Region PR China
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Cai W, Wang Y, Liu Z, Liu J, Zhong J, Hou Q, Yang X, Shan C, Guo Z. Depth-depended quality comparison of light-flavor fermented grains from two fermentation rounds. Food Res Int 2022; 159:111587. [DOI: 10.1016/j.foodres.2022.111587] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2022] [Revised: 06/23/2022] [Accepted: 06/24/2022] [Indexed: 12/13/2022]
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Junde Z, Tingting L, Lu Z, Shan C, Dan Y, Yizhen Z. Lithium chloride promotes neural functional recovery after local cerebral ischaemia injury in rats through Wnt signalling pathway activation. Folia Morphol (Warsz) 2022; 82:519-532. [PMID: 35916382 DOI: 10.5603/fm.a2022.0068] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2022] [Accepted: 07/07/2022] [Indexed: 11/25/2022]
Abstract
BACKGROUND Lithium chloride (LiCl) has a significant neuroprotective effect in cerebral ischaemia. However, to date, there is a paucity of evidence on the role of LiCl in neural restoration after brain ischaemia and the signalling pathways involved remain unclear. MATERIALS AND METHODS Therefore, to address this gap, the middle cerebral artery occlusion (MCAO) rat model was used to simulate human ischaemia stroke. Male Sprague-Dawley rats were given MCAO for 90 min followed by reperfusion, and Dickkopf-1 (DKK1, 5.0 μg/kg) was administered half an hour before MCAO. Rats were then treated with hypodermic injection of LiCl (2.0 mmol/kg) twice a day for 1 week. After treatment, cognitive impairment was assessed by the Morris water maze test. Neurological deficit score, 2,3,5-triphenyl tetrazolium chloride staining, brain water content, and histopathology were used to evaluate brain damage. Enzyme-linked immunosorbent assay was used to measure oxidative stress damage and inflammatory cytokines. Apoptosis of the hippocampal neurons was tested by western blot. The key factors of Wnt signalling pathway in the ischaemic penumbra were detected by immunofluorescence staining and quantitative real-time polymerase chain reaction. RESULTS Current experimental results showed that LiCl treatment significantly improved the impaired spatial learning and memory ability, suppressed oxidative stress, inflammatory reaction, and neuron apoptosis accompanied by attenuating neuronal damage, which subsequently decreased the brain oedema, infarct volume and neurological deficit. Furthermore, the treatment of LiCl activated Wnt signalling pathway. Interestingly, the aforementioned effects of LiCl treatment were markedly reversed by administration of DKK1, an inhibitor of Wnt signalling pathway. CONCLUSIONS These results indicate that LiCl exhibits neuroprotective effects in focal cerebral ischaemia by Wnt signalling pathway activation, and it might have latent clinical application for the prevention and treatment of ischaemic stroke.
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Affiliation(s)
- Z Junde
- Department of Anatomy, School of Basic Medicine, Guizhou Medical University, Guiyang, China.
| | - L Tingting
- Department of Anatomy, School of Basic Medicine, Guizhou Medical University, Guiyang, China
| | - Z Lu
- Department of Anatomy, School of Basic Medicine, Guizhou Medical University, Guiyang, China
| | - C Shan
- Department of Anatomy, School of Basic Medicine, Guizhou Medical University, Guiyang, China
| | - Y Dan
- Department of Anatomy, School of Basic Medicine, Guizhou Medical University, Guiyang, China
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21
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Zhao X, Xue Y, Tang F, Cai W, Hao G, Shan C. Quality improvement of jujube wine through mixed fermentation with Saccharomyces cerevisiae and Bacillus licheniformis. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113444] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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22
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Shan C, Wei Z, Zhang ZL. [A pedigree study of Loeys-Dietz syndrome type 4 with skeletal deformity related to a novel TGFβ2 mutation]. Zhonghua Nei Ke Za Zhi 2022; 61:552-558. [PMID: 35488607 DOI: 10.3760/cma.j.cn112138-20210908-00624] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Subscribe] [Scholar Register] [Indexed: 06/14/2023]
Abstract
Objective: Loeys-Dietz syndrome is a rare type of hereditary connective tissue disease. This study was aimed to analyze the clinical characteristics and gene mutations in a family of Loeys-Dietz syndrome with skeletal deformity. Methods: Clinical data of the proband and family members were collected and biochemical measurements and radiological examinations were conducted. Genomic DNA was extracted from peripheral blood of the family members. Whole-exome sequencing was performed to determine the mutation sites in the proband, and Sanger sequencing was applied to verify the candidate mutation in the other family members. Results: The proband is a 34-year-old man with deformities of lower extremities for more than 30 years. Physical examinations showed dolichostenomelia, pes planus, joint laxity and scoliosis. Echocardiography revealed the dilatation of aortic root at the level of the sinuses of Valsalva. A heterozygous missense mutation (c. 220A>C, p.Thr74Pro) in exon 1 of TGFβ2 gene was identified in the proband. The same mutation was detected in his sister and niece with similar clinical features such as deformities of lower extremities and pes planus. This novel mutation has not been reported in ExAC or 1000G and was predicted to be deleterious, supporting a diagnosis of Loeys-Dietz syndrome type 4. Conclusions: Loeys-Dietz syndrome type 4 is caused by TGFβ2 mutations. Skeletal deformity is one of the distinctive features. Genetic testing is helpful for the early diagnosis and differential diagnosis from other connective tissue diseases.
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Affiliation(s)
- C Shan
- Shanghai Clinical Research Center of Bone Disease, Department of Osteoporosis and Bone Diseases, Shanghai Jiao Tong University Affiliated Sixth People's Hospital, Shanghai 200233, China
| | - Z Wei
- Shanghai Clinical Research Center of Bone Disease, Department of Osteoporosis and Bone Diseases, Shanghai Jiao Tong University Affiliated Sixth People's Hospital, Shanghai 200233, China
| | - Z L Zhang
- Shanghai Clinical Research Center of Bone Disease, Department of Osteoporosis and Bone Diseases, Shanghai Jiao Tong University Affiliated Sixth People's Hospital, Shanghai 200233, China
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23
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Li L, Shan C, Shi J, Li W, Lan Y, Li Y. The Stannum-Ene Reactions of Benzyne and Cyclohexyne with Superb Chemoselectivity for Cyclohexyne. Angew Chem Int Ed Engl 2022; 61:e202117351. [PMID: 35170157 DOI: 10.1002/anie.202117351] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2021] [Indexed: 12/25/2022]
Abstract
The stannum-ene reactions of both benzyne and cyclohexyne were realized, which is particularly suitable for cyclohexyne with a broad substrate scope and excellent chemoselectivity. Our DFT calculations via distortion/interaction analysis revealed that both stannum- and hydrogen-ene reactions with cyclohexyne have later transition states due to their higher distortion energies in the transition states than those in benzyne reactions, which lead to enhanced Pauli repulsion as the decisive factor in the interaction energy accompanied with enlarged energy gap between two types of ene reactions. Therefore, excellent chemoselectivity was disclosed in the cyclohexyne-ene reaction.
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Affiliation(s)
- Lianggui Li
- School of Chemistry and Chemical Engineering, Chongqing University, 174 Shazheng St., Chongqing, 400030, P. R. China
| | - Chunhui Shan
- School of Chemistry and Chemical Engineering, Chongqing University, 174 Shazheng St., Chongqing, 400030, P. R. China.,College of Chemistry, Chongqing Normal University, Chongqing, 401331, P. R. China
| | - Jiarong Shi
- School of Chemistry and Chemical Engineering, Chongqing University, 174 Shazheng St., Chongqing, 400030, P. R. China
| | - Wensheng Li
- College of Chemistry and Chemical Engineering, Chongqing University of Technology, Chongqing, 400054, P. R. China
| | - Yu Lan
- School of Chemistry and Chemical Engineering, Chongqing University, 174 Shazheng St., Chongqing, 400030, P. R. China.,Green Catalysis Center and College of Chemistry, Zhengzhou University, Zhengzhou, Henan, 450001, P. R. China
| | - Yang Li
- School of Chemistry and Chemical Engineering, Chongqing University, 174 Shazheng St., Chongqing, 400030, P. R. China.,College of Chemistry, Jilin University, Changchun, 130012, P. R. China
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Liu Y, Sheng J, Li J, Zhang P, Tang F, Shan C. Influence of lactic acid bacteria on physicochemical indexes, sensory and flavor characteristics of fermented sea buckthorn juice. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2021.101519] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
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25
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Cai W, Wang Y, Wang W, Shu N, Hou Q, Tang F, Shan C, Yang X, Guo Z. Insights into the Aroma Profile of Sauce-Flavor Baijiu by GC-IMS Combined with Multivariate Statistical Analysis. J Anal Methods Chem 2022; 2022:4614330. [PMID: 35392280 PMCID: PMC8983223 DOI: 10.1155/2022/4614330] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 11/18/2021] [Revised: 01/20/2022] [Accepted: 03/12/2022] [Indexed: 06/14/2023]
Abstract
Aroma is among the principal quality indicators for evaluating Baijiu. The aroma profiles of sauce-flavor Baijiu produced by 10 different manufacturers were determined by GC-IMS. The results showed that GC-IMS could effectively separate the volatile compounds in Baijiu, and a total of 80 consensus volatile compounds were rapidly detected from all samples, among which 29 volatile compounds were identified, including 5 alcohols, 14 esters, 2 acids, 2 ketones, 5 aldehydes, and 1 furan. According to the differences in aroma profile found by multivariate statistical analysis, these sauce-flavor Baijiu produced by 10 different manufacturers can be further divided into three types. The relative odor activity value of the identified volatile compounds indicated that seven volatile compounds contributed most to the aroma of sauce-flavor Baijiu in order of aroma contribution rate, and they were ethyl hexanoate, ethyl pentanoate, ethyl 2-methylbutanoate, ethyl octanoate (also known as octanoic acid ethyl ester), ethyl 3-methylbutanoate, ethyl butanoate, and ethyl isobutyrate. Correspondingly, the main aromas of these sauce-flavor Baijiu produced by 10 different manufacturers were sweet, fruity, alcoholic, etheral, cognac, rummy, and winey. On the one hand, this study proved that GC-IMS is well adapted to the detection of characteristic volatile aroma compounds and trace compounds in Baijiu, which is of positive significance for improving the aroma fingerprint and database of sauce-flavor Baijiu. On the other hand, it also enriched our knowledge of Baijiu and provided references for the evaluation and regulation of the flavor quality of sauce-flavor Baijiu.
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Affiliation(s)
- Wenchao Cai
- Hubei Provincial Engineering and Technology Research Center for Food Ingredients, Hubei University of Arts and Sciences, Xiangyang, Hubei Province, China
- School of Food Science, Shihezi University, Shihezi, Xinjiang Autonomous Region, China
- Xiangyang Maotai-Flavor Baijiu Solid-State Fermentation Enterprise-University Joint Innovation Center, Xiangyang, Hubei Province, China
| | - Yurong Wang
- Hubei Provincial Engineering and Technology Research Center for Food Ingredients, Hubei University of Arts and Sciences, Xiangyang, Hubei Province, China
- Xiangyang Maotai-Flavor Baijiu Solid-State Fermentation Enterprise-University Joint Innovation Center, Xiangyang, Hubei Province, China
| | - Wenping Wang
- Xiangyang Maotai-Flavor Baijiu Solid-State Fermentation Enterprise-University Joint Innovation Center, Xiangyang, Hubei Province, China
- Xiangyang Maotai-Flavor Baijiu Solid-State Fermentation Key Laboratory, Xiangyang, Hubei Province, China
| | - Na Shu
- Xiangyang Maotai-Flavor Baijiu Solid-State Fermentation Enterprise-University Joint Innovation Center, Xiangyang, Hubei Province, China
- Xiangyang Maotai-Flavor Baijiu Solid-State Fermentation Key Laboratory, Xiangyang, Hubei Province, China
| | - Qiangchuan Hou
- Hubei Provincial Engineering and Technology Research Center for Food Ingredients, Hubei University of Arts and Sciences, Xiangyang, Hubei Province, China
- Xiangyang Maotai-Flavor Baijiu Solid-State Fermentation Key Laboratory, Xiangyang, Hubei Province, China
| | - Fengxian Tang
- School of Food Science, Shihezi University, Shihezi, Xinjiang Autonomous Region, China
| | - Chunhui Shan
- School of Food Science, Shihezi University, Shihezi, Xinjiang Autonomous Region, China
| | - Xinquan Yang
- School of Food Science, Shihezi University, Shihezi, Xinjiang Autonomous Region, China
| | - Zhuang Guo
- Hubei Provincial Engineering and Technology Research Center for Food Ingredients, Hubei University of Arts and Sciences, Xiangyang, Hubei Province, China
- Xiangyang Maotai-Flavor Baijiu Solid-State Fermentation Enterprise-University Joint Innovation Center, Xiangyang, Hubei Province, China
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26
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Ning M, Tang F, Chen J, Song W, Cai W, Zhang Q, Zhao X, Yang X, Shan C, Hao G. Low-temperature adaptation and preservation revealed by changes in physiological-biochemical characteristics and proteome expression patterns in post-harvest Hami melon during cold storage. Planta 2022; 255:91. [PMID: 35320421 DOI: 10.1007/s00425-022-03874-7] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/14/2022] [Accepted: 03/10/2022] [Indexed: 06/14/2023]
Abstract
The proteome and its time-dependent effects reveal the importance of stress response (including expression regulation of heat-shock proteins) and fatty acid metabolism in cold adaptation and preservation of Hami melon. To better understand the molecular mechanism of how Hami melons respond to low-temperature stress, this study investigated the relevant physiological characteristics, catalytic antibody activity, and quantitative proteomics of Hami melon (Jiashi muskmelon) during low-temperature storage. Jiashi muskmelon was stored inside two refrigerators set at 21 °C (control group) and 3 °C, respectively, for 24 days. Low-temperature storage led to a significantly reduced decay rate, weight loss rate, and loss of relative conductivity. It also maintained fruit firmness, inhibited the production rate of malondialdehyde and H2O2, and induced over-expression of antioxidant enzyme and ATPase. A total of 1064 differentially expressed proteins (DEPs) were identified during low-temperature storage. Stimulation response was the main process in response to low-temperature. To further verify the proteome data, we selected four heat-shock proteins (HSP) displaying relatively high expression levels. Real-time fluorescence PCR results confirmed that HmHSP90 I, HmHSP90 II, HmHSP70, and HmsHSP were significantly up-regulated upon low-temperature induction. These proteins may protect the Hami melon from physiological and cellular damage due to the low-temperature stress by acting alone or synergistically. Additionally, the main enrichment term of the fatty acid metabolism-related DEPs was fatty acid beta oxidation at 21 °C in contrast to fatty acid biosynthesis processes at 3 °C. It is speculated that Hami melon enhances low-temperature adaptability by slowing down the oxidative degradation of fatty acids and synthesizing new fatty acids at low temperatures. This study provides new insights into the mechanism of low-temperature adaptation and preservation in post-harvest Hami melon during cold storage.
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Affiliation(s)
- Ming Ning
- Food College, Shihezi University, Xinjiang, 832003, People's Republic of China
| | - Fengxian Tang
- Food College, Shihezi University, Xinjiang, 832003, People's Republic of China
| | - Jiluan Chen
- Food College, Shihezi University, Xinjiang, 832003, People's Republic of China
| | - Wen Song
- Food College, Shihezi University, Xinjiang, 832003, People's Republic of China
| | - Wenchao Cai
- Food College, Shihezi University, Xinjiang, 832003, People's Republic of China
| | - Qin Zhang
- Food College, Shihezi University, Xinjiang, 832003, People's Republic of China
| | - Xinxin Zhao
- Food College, Shihezi University, Xinjiang, 832003, People's Republic of China
| | - Xinquan Yang
- Food College, Shihezi University, Xinjiang, 832003, People's Republic of China
| | - Chunhui Shan
- Food College, Shihezi University, Xinjiang, 832003, People's Republic of China.
| | - Guangfei Hao
- School of Life Science and Food Engineering, Hebei University of Engineering, Handan, 056038, People's Republic of China.
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27
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Hou Q, Wang Y, Ni H, Cai W, Liu W, Yang S, Zhang Z, Shan C, Guo Z. Deep sequencing reveals changes in prokaryotic taxonomy and functional diversity of pit muds in different distilleries of China. ANN MICROBIOL 2022. [DOI: 10.1186/s13213-022-01671-x] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023] Open
Abstract
Abstract
Purpose
The microbial community in the pit mud correlated closely with the quality of the final product of Chinese strong-flavored Baijiu (CSFB). However, environmental conditions and brewing processes can vary by region and distilleries. This may lead to differences in microbial composition and function in pit mud. Therefore, revealing the features of the pit mud microbial community structure and functions of different distilleries will provide key information for understanding the diversity and difference of microbes in the brewing of CSFB, which will be beneficial for the improvement of the quality of pit mud and CSFB in the future.
Methods and results
Illumina MiSeq sequencing of 16S rRNA gene amplicons was used to analyze the similarities and differences in microbial community structure and function in pit muds of different distilleries located in Shihezi (Xinjiang), Xiangyang (Hubei), and Yibin (Sichuan). At the genus level, Clostridium, Lactobacillus, Aminobacterium, Petrimonas, Syntrophomonas, Methanoculleus, Syntrophaceticus, Sedimentibacter, Caloramator, Ruminococcus, Bacillus, Methanosarcina, and Garciella were the dominated genera of pit muds. There were great differences in the composition of microorganisms in pit muds used by different distilleries. The significantly enriched prokaryotic microbiotas of pit muds collected in the distilleries of Xiangyang were mainly affiliated with Bacillus, Lactobacillus, and Croceifilum, and the relative abundance of methanogens, such as Methanomicrobia and Methanobacteria, were only significantly enriched in the pit mud collected from the distilleries of Yibin (P < 0.05). Functional analysis indicated that the difference of microbial composition in pit mud will further lead to significant differences in various metabolic functions.
Conclusion
The compositions and functions of dominant microorganisms in pit mud used for the production of CSFB by different enterprises across regions in China were greatly different, and there was a close relationship between the compositions and functions of microorganisms in pit mud. Therefore, it may be an effective method to improve CSFB fermentation processes by directionally regulating the microbial community functions of pit mud using specific strains.
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28
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Li L, Shan C, Shi J, Li W, Lan Y, Li Y. The Stannum–Ene Reactions of Benzyne and Cyclohexyne with Superb Chemoselectivity for Cyclohexyne. Angew Chem Int Ed Engl 2022. [DOI: 10.1002/ange.202117351] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Lianggui Li
- School of Chemistry and Chemical Engineering Chongqing University 174 Shazheng St. Chongqing 400030 P. R. China
| | - Chunhui Shan
- School of Chemistry and Chemical Engineering Chongqing University 174 Shazheng St. Chongqing 400030 P. R. China
- College of Chemistry Chongqing Normal University Chongqing 401331 P. R. China
| | - Jiarong Shi
- School of Chemistry and Chemical Engineering Chongqing University 174 Shazheng St. Chongqing 400030 P. R. China
| | - Wensheng Li
- College of Chemistry and Chemical Engineering Chongqing University of Technology Chongqing 400054 P. R. China
| | - Yu Lan
- School of Chemistry and Chemical Engineering Chongqing University 174 Shazheng St. Chongqing 400030 P. R. China
- Green Catalysis Center and College of Chemistry Zhengzhou University Zhengzhou Henan 450001 P. R. China
| | - Yang Li
- School of Chemistry and Chemical Engineering Chongqing University 174 Shazheng St. Chongqing 400030 P. R. China
- College of Chemistry Jilin University Changchun 130012 P. R. China
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29
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Xue Y, Tang F, Cai W, Zhao X, Song W, Zhong J, Liu Z, Guo Z, Shan C. Bacterial Diversity, Organic Acid, and Flavor Analysis of Dacha and Ercha Fermented Grains of Fen Flavor Baijiu. Front Microbiol 2022; 12:769290. [PMID: 35058895 PMCID: PMC8765705 DOI: 10.3389/fmicb.2021.769290] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2021] [Accepted: 11/29/2021] [Indexed: 01/12/2023] Open
Abstract
Fen flavor Baijiu needs two rounds of fermentation, which will obtain Dacha after initial fermentation and Ercha after secondary fermentation. The quality of Baijiu is closely related to the microbes within fermented grains. However, the bacterial diversity in Dacha and Ercha fermented grains of Fen flavor Baijiu has not been reported. In the present study, the structure and diversity of bacteria communities within fermented grains of Fen flavor Baijiu were analyzed and evaluated using MiSeq platform's HTS with a sequencing target of the V3-V4 region of the 16S rRNA gene. Through the analysis of physical and chemical indexes and electronic senses, the relationship between bacterial flora, organic acid, taste, and aroma in fermented grains was clarified. The results indicated that Lactobacillus was the main bacteria in Dacha, and the mean relative content was 97.53%. The bacteria within Ercha samples were Pseudomonas and Bacillus, mean relative content was 37.16 and 28.02%, respectively. The diversity of bacterial communities in Ercha samples was significantly greater than that in Dacha samples. The correlation between Lactobacillus and organic acids, especially lactic acid, led to the difference between Dacha and Ercha organic acids, which also made the pH value of Dacha lower and the sour taste significantly higher than Ercha. Lactobacillus was significantly positively correlated with a variety of aromas, which made Dacha the response value of aromas higher. In addition, Bacillus had a significant positive correlation with bitterness and aromatic compounds, which led to a higher response value of bitterness in Ercha and made it present an aromatic aroma. This study provides an in-depth analysis of the difference between different stages of Fen flavor Baijiu, and theoretical support for the standard production and improvement in quality of Fen flavor Baijiu in the future.
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Affiliation(s)
- Yu'ang Xue
- School of Food Science, Shihezi University, Shihezi, China.,School of Food Science and Chemical Engineering, Hubei University of Arts and Science, Xiangyang, China.,Xiangyang Liquor Brewing Biotechnology and Application Enterprise-University Joint Innovation Center, Xiangyang, China
| | - Fengxian Tang
- School of Food Science, Shihezi University, Shihezi, China
| | - Wenchao Cai
- School of Food Science, Shihezi University, Shihezi, China
| | - Xinxin Zhao
- School of Food Science, Shihezi University, Shihezi, China
| | - Wen Song
- School of Food Science, Shihezi University, Shihezi, China
| | - Ji'an Zhong
- Xiangyang Liquor Brewing Biotechnology and Application Enterprise-University Joint Innovation Center, Xiangyang, China.,Xiangyang Fen-Flavor Baijiu Biotechnology Key Laboratory, Xiangyang, China
| | - Zhongjun Liu
- Xiangyang Liquor Brewing Biotechnology and Application Enterprise-University Joint Innovation Center, Xiangyang, China.,Xiangyang Fen-Flavor Baijiu Biotechnology Key Laboratory, Xiangyang, China
| | - Zhuang Guo
- School of Food Science and Chemical Engineering, Hubei University of Arts and Science, Xiangyang, China.,Xiangyang Liquor Brewing Biotechnology and Application Enterprise-University Joint Innovation Center, Xiangyang, China
| | - Chunhui Shan
- School of Food Science, Shihezi University, Shihezi, China
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30
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Zhao X, Xiang F, Tang F, Cai W, Guo Z, Hou Q, Yang X, Song W, Shan C. Bacterial Communities and Prediction of Microbial Metabolic Pathway in Rice Wine Koji From Different Regions in China. Front Microbiol 2022; 12:748779. [PMID: 35046909 PMCID: PMC8762310 DOI: 10.3389/fmicb.2021.748779] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2021] [Accepted: 11/05/2021] [Indexed: 02/01/2023] Open
Abstract
Rice wine koji, a traditional homemade starter culture in China, is nutritious and delicious. The final quality of rice wine koji is closely related to the structure of its microbial community. However, the diversity of natural microorganisms in rice wine koji from different regions has not been evaluated. In this study, the microbial population of 92 naturally fermented rice koji samples collected from Hubei, Guangxi, and Sichuan was systematically analyzed by high-throughput sequencing. From all the rice wine koji samples, 22 phyla and 479 bacterial genera were identified. Weissella, Pediococcus, Lactobacillus, Enterobacter, Lactococcus, Pantoea, Bacillus, Staphylococcus, and Leuconostoc were the dominant genera in rice wine koji. The bacterial community structure of rice wine koji samples from different regions was significantly different (p < 0.05). The bacterial community composition of the samples from Hubei and Guangxi was similar, but significantly different from that of SC samples (p < 0.05). These differences may be caused by variations in geography, environment, or manufacturing. In addition, the results of microbial phenotype prediction by BugBase and bacterial functional potential prediction by PICRUSt showed that eight of the nine predicted phenotypic functions of rice wine koji samples from different regions were significantly different (p < 0.05) and that vigorous bacterial metabolism occurred in rice wine koji samples.
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Affiliation(s)
- Xinxin Zhao
- School of Food Science, Shihezi University, Shihezi, China.,Engineering Research Center for Storage and Processing of Xinjiang Characteristic Fruits and Vegetables, Ministry of Education, Shihezi University, Shihezi, China
| | - Fanshu Xiang
- School of Food Science, Shihezi University, Shihezi, China.,Engineering Research Center for Storage and Processing of Xinjiang Characteristic Fruits and Vegetables, Ministry of Education, Shihezi University, Shihezi, China
| | - Fengxian Tang
- School of Food Science, Shihezi University, Shihezi, China.,Engineering Research Center for Storage and Processing of Xinjiang Characteristic Fruits and Vegetables, Ministry of Education, Shihezi University, Shihezi, China
| | - Wenchao Cai
- School of Food Science, Shihezi University, Shihezi, China.,Engineering Research Center for Storage and Processing of Xinjiang Characteristic Fruits and Vegetables, Ministry of Education, Shihezi University, Shihezi, China
| | - Zhuang Guo
- Hubei Provincial Engineering and Technology Research Center for Food Ingredients, Hubei University of Arts and Sciences, Xiangyang, China
| | - Qiangchuan Hou
- Hubei Provincial Engineering and Technology Research Center for Food Ingredients, Hubei University of Arts and Sciences, Xiangyang, China
| | - Xinquan Yang
- School of Food Science, Shihezi University, Shihezi, China
| | - Wen Song
- School of Food Science, Shihezi University, Shihezi, China.,Engineering Research Center for Storage and Processing of Xinjiang Characteristic Fruits and Vegetables, Ministry of Education, Shihezi University, Shihezi, China
| | - Chunhui Shan
- School of Food Science, Shihezi University, Shihezi, China.,Engineering Research Center for Storage and Processing of Xinjiang Characteristic Fruits and Vegetables, Ministry of Education, Shihezi University, Shihezi, China
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31
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Sheng J, Shan C, Liu Y, Zhang P, Li J, Cai W, Tang F. Comparative evaluation of the quality of red globe grape juice fermented by
Lactobacillus acidophilus
and
Lactobacillus plantarum. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15568] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Jie Sheng
- Food college Shihezi University Xinjiang Uygur Autonomous Region Shihezi 832000 P. R. China
- Engineering Research Center for Storage and Processing of Xinjiang Characteristic Fruits and Vegetables Ministry of Education Shihezi University Xinjiang Autonomous Region Shihezi 832000 PR China
| | - Chunhui Shan
- Food college Shihezi University Xinjiang Uygur Autonomous Region Shihezi 832000 P. R. China
- Engineering Research Center for Storage and Processing of Xinjiang Characteristic Fruits and Vegetables Ministry of Education Shihezi University Xinjiang Autonomous Region Shihezi 832000 PR China
| | - Yuanye Liu
- Food college Shihezi University Xinjiang Uygur Autonomous Region Shihezi 832000 P. R. China
- Engineering Research Center for Storage and Processing of Xinjiang Characteristic Fruits and Vegetables Ministry of Education Shihezi University Xinjiang Autonomous Region Shihezi 832000 PR China
| | - Panling Zhang
- Food college Shihezi University Xinjiang Uygur Autonomous Region Shihezi 832000 P. R. China
- Engineering Research Center for Storage and Processing of Xinjiang Characteristic Fruits and Vegetables Ministry of Education Shihezi University Xinjiang Autonomous Region Shihezi 832000 PR China
| | - Jingjing Li
- Food college Shihezi University Xinjiang Uygur Autonomous Region Shihezi 832000 P. R. China
- Engineering Research Center for Storage and Processing of Xinjiang Characteristic Fruits and Vegetables Ministry of Education Shihezi University Xinjiang Autonomous Region Shihezi 832000 PR China
| | - Wenchao Cai
- Food college Shihezi University Xinjiang Uygur Autonomous Region Shihezi 832000 P. R. China
- Engineering Research Center for Storage and Processing of Xinjiang Characteristic Fruits and Vegetables Ministry of Education Shihezi University Xinjiang Autonomous Region Shihezi 832000 PR China
| | - Fengxian Tang
- Food college Shihezi University Xinjiang Uygur Autonomous Region Shihezi 832000 P. R. China
- Engineering Research Center for Storage and Processing of Xinjiang Characteristic Fruits and Vegetables Ministry of Education Shihezi University Xinjiang Autonomous Region Shihezi 832000 PR China
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32
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Cai W, Xue Y, Tang F, Wang Y, Yang S, Liu W, Hou Q, Yang X, Guo Z, Shan C. The Depth-Depended Fungal Diversity and Non-depth-Depended Aroma Profiles of Pit Mud for Strong-Flavor Baijiu. Front Microbiol 2022; 12:789845. [PMID: 35069486 PMCID: PMC8770870 DOI: 10.3389/fmicb.2021.789845] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2021] [Accepted: 12/03/2021] [Indexed: 01/09/2023] Open
Abstract
Microorganisms in pit mud are the essential factor determining the style of strong flavor Baijiu. The spatial distribution characteristics of fungal communities and aroma in the pit mud for strong flavor Baijiu from Xinjiang, China, were investigated using Illumina MiSeq high-throughput sequencing and electronic nose technology. A total of 138 fungal genera affiliated with 10 fungal phyla were identified from 27 pit mud samples; of these, Saccharomycopsis, Aspergillus, and Apiotrichum were the core fungal communities, and Aspergillus and Apiotrichum were the hubs that maintain the structural stability of fungal communities in pit mud. The fungal richness and diversity, as well as aroma of pit mud, showed no significant spatial heterogeneity, but divergences in pit mud at different depths were mainly in pH, total acid, and high abundance fungi. Moisture, NH4 +, and lactate were the main physicochemical factors involved in the maintenance of fungal stability and quality in pit mud, whereas pH had only a weak effect on fungi in pit mud. In addition, the fungal communities of pit mud were not significantly associated with the aroma. The results of this study provide a foundation for exploring the functional microorganisms and dissecting the brewing mechanism of strong flavor Baijiu in Xinjiang, and also contributes to the improvement of pit mud quality by bioaugmentation and controlling environmental physicochemical factors.
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Affiliation(s)
- Wenchao Cai
- School of Food Science, Shihezi University, Shihezi, China
- Hubei Provincial Engineering and Technology Research Center for Food Ingredients, Hubei University of Arts and Science, Xiangyang, China
- Engineering Research Center for Storage and Processing of Xinjiang Characteristic Fruits and Vegetables, Ministry of Education, Shihezi University, Shihezi, China
| | - Yu’ang Xue
- School of Food Science, Shihezi University, Shihezi, China
- Engineering Research Center for Storage and Processing of Xinjiang Characteristic Fruits and Vegetables, Ministry of Education, Shihezi University, Shihezi, China
| | - Fengxian Tang
- School of Food Science, Shihezi University, Shihezi, China
- Engineering Research Center for Storage and Processing of Xinjiang Characteristic Fruits and Vegetables, Ministry of Education, Shihezi University, Shihezi, China
| | - Yurong Wang
- Hubei Provincial Engineering and Technology Research Center for Food Ingredients, Hubei University of Arts and Science, Xiangyang, China
| | - Shaoyong Yang
- Hubei Guxiangyang Baijiu Co., Ltd., Xiangyang, China
| | - Wenhui Liu
- Hubei Guxiangyang Baijiu Co., Ltd., Xiangyang, China
| | - Qiangchuan Hou
- Hubei Provincial Engineering and Technology Research Center for Food Ingredients, Hubei University of Arts and Science, Xiangyang, China
| | - Xinquan Yang
- School of Food Science, Shihezi University, Shihezi, China
- Engineering Research Center for Storage and Processing of Xinjiang Characteristic Fruits and Vegetables, Ministry of Education, Shihezi University, Shihezi, China
| | - Zhuang Guo
- Hubei Provincial Engineering and Technology Research Center for Food Ingredients, Hubei University of Arts and Science, Xiangyang, China
| | - Chunhui Shan
- School of Food Science, Shihezi University, Shihezi, China
- Engineering Research Center for Storage and Processing of Xinjiang Characteristic Fruits and Vegetables, Ministry of Education, Shihezi University, Shihezi, China
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33
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Gong W, Fu D, Zhong K, Ni H, He X, Shan C, Li R, Lan Y. What is the difference between mono- and biphosphine ligands? Revealing the chemoselectivity in Pd-catalysed carbenation of bromonaphthalene. Org Chem Front 2022. [DOI: 10.1039/d2qo00910b] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Ligand-controlled chemoselectivity is an important topic in organometallic chemistry.
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Affiliation(s)
- Wenting Gong
- Chongqing Key Laboratory of Inorganic Functional Materials, College of Chemistry, Chongqing Normal University, Chongqing 401331, China
| | - Dongmin Fu
- Green Catalysis Center, and College of Chemistry, Zhengzhou University, Zhengzhou, Henan 450001, China
| | - Kangbao Zhong
- School of Chemistry and Chemical Engineering, and Chongqing Key Laboratory of Theoretical and Computational Chemistry, Chongqing University, Chongqing 400030, China
| | - Hao Ni
- School of Chemistry and Chemical Engineering, and Chongqing Key Laboratory of Theoretical and Computational Chemistry, Chongqing University, Chongqing 400030, China
| | - Xiaoqian He
- School of Chemistry and Chemical Engineering, and Chongqing Key Laboratory of Theoretical and Computational Chemistry, Chongqing University, Chongqing 400030, China
| | - Chunhui Shan
- Chongqing Key Laboratory of Inorganic Functional Materials, College of Chemistry, Chongqing Normal University, Chongqing 401331, China
| | - Rong Li
- Chongqing Key Laboratory of Inorganic Functional Materials, College of Chemistry, Chongqing Normal University, Chongqing 401331, China
| | - Yu Lan
- School of Chemistry and Chemical Engineering, and Chongqing Key Laboratory of Theoretical and Computational Chemistry, Chongqing University, Chongqing 400030, China
- Green Catalysis Center, and College of Chemistry, Zhengzhou University, Zhengzhou, Henan 450001, China
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34
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Cai W, Wang Y, Ni H, Liu Z, Liu J, Zhong J, Hou Q, Shan C, Yang X, Guo Z. Diversity of microbiota, microbial functions, and flavor in different types of low-temperature Daqu. Food Res Int 2021; 150:110734. [PMID: 34865753 DOI: 10.1016/j.foodres.2021.110734] [Citation(s) in RCA: 40] [Impact Index Per Article: 13.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2021] [Revised: 09/06/2021] [Accepted: 09/28/2021] [Indexed: 02/01/2023]
Abstract
Light-flavor Baijiu is made from grain materials using a combination of three types of low-temperature Daqu (Hongxin, Houhuo, and Qingcha). This study comprehensively examined the microbial structure, microbial functions, and flavor characteristics of the three types of low-temperature Daqu using high-throughput sequencing and electronic senses, and it further clarified the relationship between the microbiota and flavor in low-temperature Daqu. The results showed that Hongxin had the highest bacterial richness and diversity, while Houhuo had the lowest. Both fungal richness and diversity were significantly higher in Qingcha than in Hongxin and Houhuo. The differences in peak temperature during Daqu-making led to significant differences in the structure of microbial communities, microbial functions, and flavor quality in the three types of low-temperature Daqu, and could be leveraged for screening and enriching functional microorganisms for Baijiu-making. Co-exclusion patterns between lactic acid bacteria and Bacillus in low-temperature Daqu resulted in a negative correlation between amino acid transport metabolism and carbohydrate transport metabolism. The different types of low-temperature Daqu had distinct flavor profiles, and the differences in the taste profiles were more significant. Dominated by Thermoactinomyces and Lactobacillus, and together with Saccharopolyspora, Bacillus, Streptomyces, Saccharomycopsis, and Thermoascus, they formed the core microbiota that influencing the flavor of low-temperature Daqu. The bacteria mainly influenced the taste of low-temperature Daqu, whereas the fungi mainly influenced the aroma. Each type of low-temperature Daqu contributed to the flavor of light-flavor Baijiu: Hongxin could elevate the levels of aromatic compounds, Houhuo could regulate the bitterness and sourness, and Qingcha could inhibit the generation of sulfur organic compounds. The results of the present study enrich and refine our knowledge of low-temperature Daqu, promoting the further evolution of traditional brewing methods.
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Affiliation(s)
- Wenchao Cai
- Hubei Provincial Engineering and Technology Research Center for Food Ingredients, Hubei University of Arts and Science, Xiangyang, Hubei Province, PR China; School of Food Science, Shihezi University, Shihezi, Xinjiang Autonomous Region, PR China; Xiangyang Liquor Brewing Biotechnology and Application Enterprise-University Joint Innovation Center, Xiangyang, Hubei Province, PR China
| | - Yurong Wang
- Hubei Provincial Engineering and Technology Research Center for Food Ingredients, Hubei University of Arts and Science, Xiangyang, Hubei Province, PR China; Xiangyang Liquor Brewing Biotechnology and Application Enterprise-University Joint Innovation Center, Xiangyang, Hubei Province, PR China
| | - Hui Ni
- Hubei Provincial Engineering and Technology Research Center for Food Ingredients, Hubei University of Arts and Science, Xiangyang, Hubei Province, PR China; School of Food Science, Shihezi University, Shihezi, Xinjiang Autonomous Region, PR China; Xiangyang Liquor Brewing Biotechnology and Application Enterprise-University Joint Innovation Center, Xiangyang, Hubei Province, PR China
| | - Zhongjun Liu
- Xiangyang Liquor Brewing Biotechnology and Application Enterprise-University Joint Innovation Center, Xiangyang, Hubei Province, PR China; Xiangyang Fen-flavor Baijiu Biotechnology Key Laboratory, Xiangyang, Hubei Province, PR China
| | - Jiming Liu
- Xiangyang Liquor Brewing Biotechnology and Application Enterprise-University Joint Innovation Center, Xiangyang, Hubei Province, PR China; Xiangyang Fen-flavor Baijiu Biotechnology Key Laboratory, Xiangyang, Hubei Province, PR China
| | - Ji'an Zhong
- Xiangyang Liquor Brewing Biotechnology and Application Enterprise-University Joint Innovation Center, Xiangyang, Hubei Province, PR China; Xiangyang Fen-flavor Baijiu Biotechnology Key Laboratory, Xiangyang, Hubei Province, PR China
| | - Qiangchuan Hou
- Hubei Provincial Engineering and Technology Research Center for Food Ingredients, Hubei University of Arts and Science, Xiangyang, Hubei Province, PR China; Xiangyang Liquor Brewing Biotechnology and Application Enterprise-University Joint Innovation Center, Xiangyang, Hubei Province, PR China
| | - Chunhui Shan
- School of Food Science, Shihezi University, Shihezi, Xinjiang Autonomous Region, PR China
| | - Xinquan Yang
- School of Food Science, Shihezi University, Shihezi, Xinjiang Autonomous Region, PR China
| | - Zhuang Guo
- Hubei Provincial Engineering and Technology Research Center for Food Ingredients, Hubei University of Arts and Science, Xiangyang, Hubei Province, PR China; Xiangyang Liquor Brewing Biotechnology and Application Enterprise-University Joint Innovation Center, Xiangyang, Hubei Province, PR China.
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Cai W, Xue Y, Wang Y, Wang W, Shu N, Zhao H, Tang F, Yang X, Guo Z, Shan C. The Fungal Communities and Flavor Profiles in Different Types of High-Temperature Daqu as Revealed by High-Throughput Sequencing and Electronic Senses. Front Microbiol 2021; 12:784651. [PMID: 34925290 PMCID: PMC8674350 DOI: 10.3389/fmicb.2021.784651] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2021] [Accepted: 11/01/2021] [Indexed: 02/01/2023] Open
Abstract
Polymicrobial co-fermentation is among the distinct character of high-temperature Daqu. However, fungal communities in the three types of high-temperature Daqu, namely, white high-temperature Daqu, black high-temperature Daqu, and yellow high-temperature Daqu, are yet to be characterized. In this study, the fungal diversity, taste, and aroma profiles in the three types of high-temperature Daqu were investigated by Illumina MiSeq high-throughput sequencing, electronic tongue, and electronic nose, respectively. Ascomycota and Basidiomycota were detected as the absolute dominant fungal phylum in all types of high-temperature Daqu samples, whereas Thermomyces, Thermoascus, Aspergillus, Rasamsonia, Byssochlamys, and Trichomonascus were identified as the dominant fungal genera. The fungal communities of the three types of high-temperature Daqu differed significantly (p < 0.05), and Thermomyces, Thermoascus, and Monascus could serve as the biomarkers in white high-temperature Daqu, black high-temperature Daqu, and yellow high-temperature Daqu, respectively. The three types of high-temperature Daqu had an extremely significant difference (p < 0.01) in flavor: white high-temperature Daqu was characterized by sourness, bitterness, astringency, richness, methane, alcohols, ketones, nitrogen oxides, and sulfur organic compounds; black high-temperature Daqu was characterized by aftertaste-A, aftertaste-B, methane-aliph, hydrogen, and aromatic compounds; and yellow high-temperature Daqu was characterized by saltiness, umami, methane, alcohols, ketones, nitrogen oxides, and sulfur organic compounds. The fungal communities in the three types of high-temperature Daqu were significantly correlated with taste but not with aroma, and the aroma of high-temperature Daqu was mainly influenced by the dominant fungal genera including Trichomonascus, Aspergillus, Thermoascus, and Thermomyces. The result of the present study enriched and refined our knowledge of high-temperature Daqu, which had positive implications for the development of traditional brewing technique.
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Affiliation(s)
- Wenchao Cai
- School of Food Science, Shihezi University, Shihezi, China
- Hubei Provincial Engineering and Technology Research Center for Food Ingredients, Hubei University of Arts and Science, Xiangyang, China
- Engineering Research Center for Storage and Processing of Xinjiang Characteristic Fruits and Vegetables, Ministry of Education, Shihezi University, Shihezi, China
| | - Yu’ang Xue
- School of Food Science, Shihezi University, Shihezi, China
- Engineering Research Center for Storage and Processing of Xinjiang Characteristic Fruits and Vegetables, Ministry of Education, Shihezi University, Shihezi, China
| | - Yurong Wang
- Hubei Provincial Engineering and Technology Research Center for Food Ingredients, Hubei University of Arts and Science, Xiangyang, China
| | - Wenping Wang
- Xiangyang Maotai-Flavor Baijiu Solid-State Fermentation Enterprise-University Joint Innovation Center, Xiangyang, China
| | - Na Shu
- Xiangyang Maotai-Flavor Baijiu Solid-State Fermentation Enterprise-University Joint Innovation Center, Xiangyang, China
| | - Huijun Zhao
- Hubei Provincial Engineering and Technology Research Center for Food Ingredients, Hubei University of Arts and Science, Xiangyang, China
| | - Fengxian Tang
- School of Food Science, Shihezi University, Shihezi, China
- Engineering Research Center for Storage and Processing of Xinjiang Characteristic Fruits and Vegetables, Ministry of Education, Shihezi University, Shihezi, China
| | - Xinquan Yang
- School of Food Science, Shihezi University, Shihezi, China
- Engineering Research Center for Storage and Processing of Xinjiang Characteristic Fruits and Vegetables, Ministry of Education, Shihezi University, Shihezi, China
| | - Zhuang Guo
- Hubei Provincial Engineering and Technology Research Center for Food Ingredients, Hubei University of Arts and Science, Xiangyang, China
| | - Chunhui Shan
- School of Food Science, Shihezi University, Shihezi, China
- Engineering Research Center for Storage and Processing of Xinjiang Characteristic Fruits and Vegetables, Ministry of Education, Shihezi University, Shihezi, China
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Shen S, Shan C, Lan Y, Chen Y, Li J, Guo X, Ji H, Li M, Cong M. Combined high-resolution 3D CUBE T1-weighted imaging and non-contrast-enhanced magnetic resonance venography for evaluation of vein stenosis in May-Thurner syndrome. Phlebology 2021; 37:14-20. [PMID: 34496697 DOI: 10.1177/02683555211045189] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
PURPOSE To explore the feasibility of high-resolution MRI 3-dimensional (3D) CUBE T1-weighted magnetic resonance imaging (MRI) in combination with non-contrast-enhanced (NCE) magnetic resonance venography (MRV) for the assessment of lumen stenosis in May-Thurner syndrome. METHODS Twenty-nine patients underwent computed tomography venography (CTV) and high-resolution MRI-CUBE T1, and NCE MRV acquisitions. ANOVA and LSD tests were used to compare the stenosis rate and narrowest and distal diameters of the vessel lumen. RESULTS There were no significant differences in the estimated stenosis rate between CTV, CUBE T1, and NCE MRV (p = 0.768). However, there were significant differences in the measured stenosis diameters of the left common iliac vein (LCIV), with CTV giving the largest mean diameter and CUBE had the smallest mean diameter (p < 0.05). The measured normal LCIV diameters did not significantly differ between MRV and CUBE (p = 0.075) but were significantly larger on CTV than on MRV and CUBE (p < 0.05). CONCLUSIONS Compared with CTV, a combination of CUBE and MRV could provide an improved assessment of the degree of lumen stenosis in May-Thurner syndrome and demonstrate acute thrombosis. MRI underestimates the diameter of the vessel in comparison with CTV. MRI can be a substitute tool for Duplex ultrasound and CTV.
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Affiliation(s)
- Shanshan Shen
- Department of Radiology, Hebei General Hospital, Shijiazhuang, Hebei, ChinaHebei General Hospital, Shijiazhuang, Hebei, China
| | - Chunhui Shan
- Department of Radiology, Hebei General Hospital, Shijiazhuang, Hebei, ChinaHebei General Hospital, Shijiazhuang, Hebei, China
| | - Yanqin Lan
- Department of Radiology, Hebei General Hospital, Shijiazhuang, Hebei, ChinaHebei General Hospital, Shijiazhuang, Hebei, China
| | - Yingmin Chen
- Department of Radiology, Hebei General Hospital, Shijiazhuang, Hebei, ChinaHebei General Hospital, Shijiazhuang, Hebei, China
| | - Jikuan Li
- Department of Radiology, Hebei General Hospital, Shijiazhuang, Hebei, ChinaHebei General Hospital, Shijiazhuang, Hebei, China
| | - Xiaowan Guo
- Department of Radiology, Hebei General Hospital, Shijiazhuang, Hebei, ChinaHebei General Hospital, Shijiazhuang, Hebei, China
| | - Hong Ji
- Department of Radiology, Hebei General Hospital, Shijiazhuang, Hebei, ChinaHebei General Hospital, Shijiazhuang, Hebei, China
| | - Min Li
- GE Healthcare, MR Research China, Beijing, China
| | - MengDi Cong
- Department of Radiology, Hebei Children's Hospital, Shijiazhuang, Hebei, China
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Fu Y, Liu X, Shan C, Zhou J, Fu W. An Organic Hybrid Indium-Telluride Incorporating Binuclear Complexes [In 2(ea) 4] 2+ with a Bridging Oxygen Donor. Inorg Chem 2021; 60:12724-12729. [PMID: 34424673 DOI: 10.1021/acs.inorgchem.1c02065] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Abstract
The new organic hybrid indium-telluride [In2(ea)2Te2]n (1; Hea = ethanolamine) exhibits a new type of one-dimensional polymeric chain based on the linkages of dinuclear [In2(ea)4]2+ and [In2Te4]2- units, which offers the first example of an indium-telluride framework incorporating binuclear complexes [In2(ea)4]2+ with a bridging O donor. 1 shows a distinctive photocurrent response and photocatalytic properties under visible-light illumination.
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Affiliation(s)
- Yao Fu
- Chongqing Key Laboratory of Inorganic Functional Materials, College of Chemistry, Chongqing Normal University, Chongqing 401331, P. R. China
| | - Xing Liu
- Chongqing Key Laboratory of Inorganic Functional Materials, College of Chemistry, Chongqing Normal University, Chongqing 401331, P. R. China
| | - Chunhui Shan
- Chongqing Key Laboratory of Inorganic Functional Materials, College of Chemistry, Chongqing Normal University, Chongqing 401331, P. R. China
| | - Jian Zhou
- Chongqing Key Laboratory of Inorganic Functional Materials, College of Chemistry, Chongqing Normal University, Chongqing 401331, P. R. China
| | - Wensheng Fu
- Chongqing Key Laboratory of Inorganic Functional Materials, College of Chemistry, Chongqing Normal University, Chongqing 401331, P. R. China
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Liu Y, Wu X, Li S, Xue L, Shan C, Zhao Z, Yan H. Berichtigung: Organocatalytic Atroposelective Intramolecular [4+2] Cycloaddition: Synthesis of Axially Chiral Heterobiaryls. Angew Chem Int Ed Engl 2021. [DOI: 10.1002/ange.202107175] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
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Liu Y, Wu X, Li S, Xue L, Shan C, Zhao Z, Yan H. Corrigendum: Organocatalytic Atroposelective Intramolecular [4+2] Cycloaddition: Synthesis of Axially Chiral Heterobiaryls. Angew Chem Int Ed Engl 2021; 60:17248. [PMID: 34312958 DOI: 10.1002/anie.202107175] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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Shi J, Li L, Shan C, Chen Z, Dai L, Tan M, Lan Y, Li Y. Benzyne 1,2,4-Trisubstitution and Dearomative 1,2,4-Trifunctionalization. J Am Chem Soc 2021; 143:10530-10536. [PMID: 34236186 DOI: 10.1021/jacs.1c04389] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Abstract
Both 1,2,4-trisubstitution and dearomative 1,2,4-trifunctionalization of benzyne have been accomplished from sulfoxides bearing a penta-2,4-dien-1-yl moiety. These cascade transformations proceed through a benzyne insertion into the S═O bond and an uncommon regiospecific anionic [4,5]-sigmatropic rearrangement, furnishing a C-O, C-S, and C-C bond on the C1-, C2-, and C4-position of a benzene ring, respectively. This study showcases new cascade benzyne reaction modes involving both distal C-H bond functionalization and dearomatization.
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Affiliation(s)
- Jiarong Shi
- School of Chemistry and Chemical Engineering, Chongqing University, 174 Shazheng Street, Chongqing, P. R. China, 400030
| | - Lianggui Li
- School of Chemistry and Chemical Engineering, Chongqing University, 174 Shazheng Street, Chongqing, P. R. China, 400030
| | - Chunhui Shan
- School of Chemistry and Chemical Engineering, Chongqing University, 174 Shazheng Street, Chongqing, P. R. China, 400030.,College of Chemistry, Chongqing Normal University, Chongqing, P. R. China 401331
| | - Zhonghong Chen
- School of Chemistry and Chemical Engineering, Chongqing University, 174 Shazheng Street, Chongqing, P. R. China, 400030
| | - Liang Dai
- School of Chemistry and Chemical Engineering, Chongqing University, 174 Shazheng Street, Chongqing, P. R. China, 400030
| | - Min Tan
- School of Chemistry and Chemical Engineering, Chongqing University, 174 Shazheng Street, Chongqing, P. R. China, 400030
| | - Yu Lan
- School of Chemistry and Chemical Engineering, Chongqing University, 174 Shazheng Street, Chongqing, P. R. China, 400030.,Green Catalysis Center and College of Chemistry, Zhengzhou University, Zhengzhou, Henan, P. R. China 450001
| | - Yang Li
- School of Chemistry and Chemical Engineering, Chongqing University, 174 Shazheng Street, Chongqing, P. R. China, 400030.,College of Chemistry, Jilin University, Changchun, P. R. China 130012
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Cai W, Wang Y, Hou Q, Zhang Z, Tang F, Shan C, Yang X, Guo Z. Rice varieties affect bacterial diversity, flavor, and metabolites of zha-chili. Food Res Int 2021; 147:110556. [PMID: 34399533 DOI: 10.1016/j.foodres.2021.110556] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2021] [Revised: 06/14/2021] [Accepted: 06/21/2021] [Indexed: 02/03/2023]
Abstract
The structure and diversity of bacterial communities in spontaneously fermented zha-chili prepared using two different rice varieties (glutinous rice and indica rice) were investigated using high-throughput sequencing. Through metabolic pathway prediction, electronic senses and metabolite analysis, the relationships among the rice varieties used for preparation and the bacterial microbiota, flavor, and organic acid/amino acid metabolites in zha-chili were elucidated. We observed that the structure of bacterial communities in zha-chili samples differed significantly with the rice variety used during fermentation (p < 0.05), and that there was a greater abundance of bacterial species in zha-chili prepared using glutinous rice. Lactic acid bacteria were predominant in zha-chili, with an average relative abundance of 77.09%. The aroma of zha-chili was influenced by the raw material itself, while the characteristic tastes of zha-chili - including sourness, umami and richness - were significantly correlated with the bacterial microbiota. In addition, the abundance of lactic acid bacteria was positively correlated with the levels of organic acids and negatively correlated with the levels of amino acids. This also made the zha-chili prepared using glutinous rice sourer and imparted more umami taste to the zha-chili prepared using indica rice. Our observations provide a reference for the evaluation of zha-chili quality and could effectively guide the improvement of zha-chili products.
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Affiliation(s)
- Wenchao Cai
- Hubei Provincial Engineering and Technology Research Center for Food Ingredients, Hubei University of Arts and Sciences, Xiangyang, Hubei Province, PR China; Xiangyang Lactic Acid Bacteria Biotechnology and Engineering Key Laboratory, Hubei University of Arts and Sciences, Xiangyang, Hubei Province, PR China; School of Food Science, Shihezi University, Xinjiang Autonomous Region, Shihezi, PR China; Engineering Research Center for Storage and Processing of Xinjiang Characteristic Fruits and Vegetables, Ministry of Education, Shihezi University, Xinjiang Autonomous Region, Shihezi, PR China.
| | - Yurong Wang
- Hubei Provincial Engineering and Technology Research Center for Food Ingredients, Hubei University of Arts and Sciences, Xiangyang, Hubei Province, PR China; Xiangyang Lactic Acid Bacteria Biotechnology and Engineering Key Laboratory, Hubei University of Arts and Sciences, Xiangyang, Hubei Province, PR China.
| | - Qiangchuan Hou
- Hubei Provincial Engineering and Technology Research Center for Food Ingredients, Hubei University of Arts and Sciences, Xiangyang, Hubei Province, PR China; Xiangyang Lactic Acid Bacteria Biotechnology and Engineering Key Laboratory, Hubei University of Arts and Sciences, Xiangyang, Hubei Province, PR China.
| | - Zhendong Zhang
- Hubei Provincial Engineering and Technology Research Center for Food Ingredients, Hubei University of Arts and Sciences, Xiangyang, Hubei Province, PR China; Xiangyang Lactic Acid Bacteria Biotechnology and Engineering Key Laboratory, Hubei University of Arts and Sciences, Xiangyang, Hubei Province, PR China.
| | - Fengxian Tang
- School of Food Science, Shihezi University, Xinjiang Autonomous Region, Shihezi, PR China; Engineering Research Center for Storage and Processing of Xinjiang Characteristic Fruits and Vegetables, Ministry of Education, Shihezi University, Xinjiang Autonomous Region, Shihezi, PR China.
| | - Chunhui Shan
- School of Food Science, Shihezi University, Xinjiang Autonomous Region, Shihezi, PR China; Engineering Research Center for Storage and Processing of Xinjiang Characteristic Fruits and Vegetables, Ministry of Education, Shihezi University, Xinjiang Autonomous Region, Shihezi, PR China.
| | - Xinquan Yang
- School of Food Science, Shihezi University, Xinjiang Autonomous Region, Shihezi, PR China; Engineering Research Center for Storage and Processing of Xinjiang Characteristic Fruits and Vegetables, Ministry of Education, Shihezi University, Xinjiang Autonomous Region, Shihezi, PR China.
| | - Zhuang Guo
- Hubei Provincial Engineering and Technology Research Center for Food Ingredients, Hubei University of Arts and Sciences, Xiangyang, Hubei Province, PR China; Xiangyang Lactic Acid Bacteria Biotechnology and Engineering Key Laboratory, Hubei University of Arts and Sciences, Xiangyang, Hubei Province, PR China.
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Song W, Zhou F, Shan C, Zhang Q, Ning M, Liu X, Zhao X, Cai W, Yang X, Hao G, Tang F. Identification of Glutathione S-Transferase Genes in Hami Melon ( Cucumis melo var. saccharinus) and Their Expression Analysis Under Cold Stress. Front Plant Sci 2021; 12:672017. [PMID: 34168669 PMCID: PMC8217883 DOI: 10.3389/fpls.2021.672017] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/25/2021] [Accepted: 04/27/2021] [Indexed: 05/12/2023]
Abstract
As a group of multifunctional enzymes, glutathione S-transferases (GSTs) participate in oxidative stress resistance and cellular detoxification. Here, we identified 39 CmGST genes with typical binding sites from the Hami melon genome, and they can be classified into seven subfamilies. Their molecular information, chromosomal locations, phylogenetic relationships, synteny relationships, gene structures, protein-protein interactions, structure of 3-D models, and expression levels under cold stress were analyzed. Expression analysis indicates that cold-tolerant Jia Shi-310 (JS) had higher GST enzyme activities and expression levels of 28 stress-related genes under cold stress. Some CmGSTs belonging to Tau, Phi, and DHAR classes play significant roles under cold stress, and they could be regarded as candidate genes for further studies. The present study systematically investigated the characterization of the Hami melon GST gene family, extending our understanding of Hami melon GST mediated stress-response mechanisms in this worldwide fruit.
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Affiliation(s)
- Wen Song
- Engineering Research Center for Storage and Processing of Xinjiang Characteristic Fruit and Vegetables, Ministry of Education, College of Food, Shihezi University, Shihezi, China
| | - Fake Zhou
- Engineering Research Center for Storage and Processing of Xinjiang Characteristic Fruit and Vegetables, Ministry of Education, College of Food, Shihezi University, Shihezi, China
| | - Chunhui Shan
- Engineering Research Center for Storage and Processing of Xinjiang Characteristic Fruit and Vegetables, Ministry of Education, College of Food, Shihezi University, Shihezi, China
| | - Qin Zhang
- Engineering Research Center for Storage and Processing of Xinjiang Characteristic Fruit and Vegetables, Ministry of Education, College of Food, Shihezi University, Shihezi, China
| | - Ming Ning
- Engineering Research Center for Storage and Processing of Xinjiang Characteristic Fruit and Vegetables, Ministry of Education, College of Food, Shihezi University, Shihezi, China
| | - Xiumin Liu
- Engineering Research Center for Storage and Processing of Xinjiang Characteristic Fruit and Vegetables, Ministry of Education, College of Food, Shihezi University, Shihezi, China
| | - Xinxin Zhao
- Engineering Research Center for Storage and Processing of Xinjiang Characteristic Fruit and Vegetables, Ministry of Education, College of Food, Shihezi University, Shihezi, China
| | - Wenchao Cai
- Engineering Research Center for Storage and Processing of Xinjiang Characteristic Fruit and Vegetables, Ministry of Education, College of Food, Shihezi University, Shihezi, China
| | - Xinquan Yang
- Engineering Research Center for Storage and Processing of Xinjiang Characteristic Fruit and Vegetables, Ministry of Education, College of Food, Shihezi University, Shihezi, China
| | - Guangfei Hao
- College of Life Science and Food Engineering, Hebei University of Engineering, Handan, China
| | - Fengxian Tang
- Engineering Research Center for Storage and Processing of Xinjiang Characteristic Fruit and Vegetables, Ministry of Education, College of Food, Shihezi University, Shihezi, China
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Wang Y, Cai W, Wang W, Shu N, Zhang Z, Hou Q, Shan C, Guo Z. Analysis of microbial diversity and functional differences in different types of high-temperature Daqu. Food Sci Nutr 2021; 9:1003-1016. [PMID: 33598183 PMCID: PMC7866569 DOI: 10.1002/fsn3.2068] [Citation(s) in RCA: 23] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2020] [Revised: 11/07/2020] [Accepted: 12/02/2020] [Indexed: 12/29/2022] Open
Abstract
Bacterial communities that enrich in high-temperature Daqu are important for the Chinese maotai-flavor liquor brewing process. However, the bacterial communities in three different types of high-temperature Daqu (white Daqu, black Daqu, and yellow Daqu) are still undercharacterized. In this study, the bacterial diversity of three different types of high-temperature Daqu was investigated using Illumina MiSeq high-throughput sequencing. The bacterial community of high-temperature Daqu is mainly composed of thermophilic bacteria, and seven bacterial phyla along with 262 bacterial genera were identified in all 30 high-temperature Daqu samples. Firmicutes, Actinobacteria, Proteobacteria, and Acidobacteria were the dominant bacterial phyla in high-temperature Daqu samples, while Thermoactinomyces, Staphylococcus, Lentibacillus, Bacillus, Kroppenstedtia, Saccharopolyspora, Streptomyces, and Brevibacterium were the dominant bacterial genera. The bacterial community structure of three different types of high-temperature Daqu was significantly different (p < .05). In addition, the results of microbiome phenotype prediction by BugBase and bacterial functional potential prediction using PICRUSt show that bacteria from different types of high-temperature Daqu have similar functions as well as phenotypes, and bacteria in high-temperature Daqu have vigorous metabolism in the transport and decomposition of amino acids and carbohydrates. These results offer a reference for the comprehensive understanding of bacterial diversity of high-temperature Daqu.
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Affiliation(s)
- Yurong Wang
- Hubei Provincial Engineering and Technology Research Center for Food IngredientsHubei University of Arts and ScienceXiangyangChina
| | - Wenchao Cai
- Hubei Provincial Engineering and Technology Research Center for Food IngredientsHubei University of Arts and ScienceXiangyangChina
- School of Food ScienceShihezi UniversityShiheziChina
| | - Wenping Wang
- Hubei Yaozhihe Chuwengquan Liquor Industry Co., Ltd.XiangyangChina
| | - Na Shu
- Hubei Yaozhihe Chuwengquan Liquor Industry Co., Ltd.XiangyangChina
| | - Zhendong Zhang
- Hubei Provincial Engineering and Technology Research Center for Food IngredientsHubei University of Arts and ScienceXiangyangChina
| | - Qiangchuan Hou
- Hubei Provincial Engineering and Technology Research Center for Food IngredientsHubei University of Arts and ScienceXiangyangChina
| | - Chunhui Shan
- School of Food ScienceShihezi UniversityShiheziChina
| | - Zhuang Guo
- Hubei Provincial Engineering and Technology Research Center for Food IngredientsHubei University of Arts and ScienceXiangyangChina
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Shi J, Li L, Shan C, Wang J, Chen Z, Gu R, He J, Tan M, Lan Y, Li Y. Aryne 1,2,3,5-Tetrasubstitution Enabled by 3-Silylaryne and Allyl Sulfoxide via an Aromatic 1,3-Silyl Migration. J Am Chem Soc 2021; 143:2178-2184. [DOI: 10.1021/jacs.0c11119] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
Affiliation(s)
- Jiarong Shi
- School of Chemistry and Chemical Engineering, Chongqing University, 174 Shazheng Street, Chongqing, P. R. China, 400030
| | - Lianggui Li
- School of Chemistry and Chemical Engineering, Chongqing University, 174 Shazheng Street, Chongqing, P. R. China, 400030
| | - Chunhui Shan
- School of Chemistry and Chemical Engineering, Chongqing University, 174 Shazheng Street, Chongqing, P. R. China, 400030
| | - Junli Wang
- School of Chemistry and Chemical Engineering, Chongqing University, 174 Shazheng Street, Chongqing, P. R. China, 400030
| | - Zhonghong Chen
- School of Chemistry and Chemical Engineering, Chongqing University, 174 Shazheng Street, Chongqing, P. R. China, 400030
| | - Rongrong Gu
- School of Chemistry and Chemical Engineering, Chongqing University, 174 Shazheng Street, Chongqing, P. R. China, 400030
| | - Jia He
- School of Chemistry and Chemical Engineering, Chongqing University, 174 Shazheng Street, Chongqing, P. R. China, 400030
| | - Min Tan
- School of Chemistry and Chemical Engineering, Chongqing University, 174 Shazheng Street, Chongqing, P. R. China, 400030
| | - Yu Lan
- School of Chemistry and Chemical Engineering, Chongqing University, 174 Shazheng Street, Chongqing, P. R. China, 400030
- Green Catalysis Center, and College of Chemistry, Zhengzhou University, 100 Science Avenue, Zhengzhou, Henan 450001, P. R. China
| | - Yang Li
- School of Chemistry and Chemical Engineering, Chongqing University, 174 Shazheng Street, Chongqing, P. R. China, 400030
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Cai W, Tang F, Wang Y, Zhang Z, Xue Y, Zhao X, Guo Z, Shan C. Bacterial diversity and flavor profile of Zha-Chili, a traditional fermented food in China. Food Res Int 2021; 141:110112. [PMID: 33641979 DOI: 10.1016/j.foodres.2021.110112] [Citation(s) in RCA: 28] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2020] [Revised: 11/18/2020] [Accepted: 01/05/2021] [Indexed: 12/20/2022]
Abstract
Zha-chili is a traditional Chinese fermented food with special flavor, which is often used as an appetizer in condiments and an important energy source. The final quality of zha-chili is closely related to its microbial community structure. However, the differences of bacterial diversity in zha-chili from different regions and how bacterial species affect zha-chili fermentation process and flavor quality have not been reported. In this study, the bacterial diversity and flavor quality of zha-chili samples from different regions were analyzed using Illumina Miseq high-throughput sequencing, electronic nose and electronic tongue technology. Twenty-three bacterial phyla and 665 bacterial genera were identified in all zha-chili samples. Firmicutes, Proteobacteria and Actinobacteria were the dominant bacterial phyla in zha-chili samples, while Lactobacillus, Pseudomonas, Pediococcus, Weissella and Staphylococcus were the dominant bacterial genera. The bacterial community structure of zha-chili samples from different regions was significantly diverse (p < 0.05). The flavor of zha-chili samples also varied in different regions, and the discrepancy of taste was much greater than that of aroma. Moreover, there were significant correlations (p < 0.05) between 6 dominant bacterial genera and 8 flavor indicators (3 aroma indicators, 5 taste indicators). In addition, the results of microbiome phenotypes prediction by BugBase and bacterial functional potential prediction using PICRUSt showed that eight out of nine predicted phenotypic functions of zha-chili samples from different regions were significantly different (p < 0.05), bacterial metabolism was vigorous in the zha-chili samples, and Lactobacillus was the dominant bacterial genus involved in metabolism during fermentation.
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Affiliation(s)
- Wenchao Cai
- School of Food Science, Shihezi University, Xinjiang Autonomous Region, Shihezi, PR China; Engineering Research Center for Storage and Processing of Xinjiang Characteristic Fruits and Vegetables, Ministry of Education, Shihezi University, Xinjiang Autonomous Region, Shihezi, PR China
| | - Fengxian Tang
- School of Food Science, Shihezi University, Xinjiang Autonomous Region, Shihezi, PR China; Engineering Research Center for Storage and Processing of Xinjiang Characteristic Fruits and Vegetables, Ministry of Education, Shihezi University, Xinjiang Autonomous Region, Shihezi, PR China
| | - Yurong Wang
- Hubei Provincial Engineering and Technology Research Center for Food Ingredients, Hubei University of Arts and Sciences, Xiangyang, Hubei Province, PR China
| | - Zhendong Zhang
- Hubei Provincial Engineering and Technology Research Center for Food Ingredients, Hubei University of Arts and Sciences, Xiangyang, Hubei Province, PR China
| | - Yuang Xue
- School of Food Science, Shihezi University, Xinjiang Autonomous Region, Shihezi, PR China; Engineering Research Center for Storage and Processing of Xinjiang Characteristic Fruits and Vegetables, Ministry of Education, Shihezi University, Xinjiang Autonomous Region, Shihezi, PR China
| | - Xinxin Zhao
- School of Food Science, Shihezi University, Xinjiang Autonomous Region, Shihezi, PR China; Engineering Research Center for Storage and Processing of Xinjiang Characteristic Fruits and Vegetables, Ministry of Education, Shihezi University, Xinjiang Autonomous Region, Shihezi, PR China
| | - Zhuang Guo
- Hubei Provincial Engineering and Technology Research Center for Food Ingredients, Hubei University of Arts and Sciences, Xiangyang, Hubei Province, PR China.
| | - Chunhui Shan
- School of Food Science, Shihezi University, Xinjiang Autonomous Region, Shihezi, PR China; Engineering Research Center for Storage and Processing of Xinjiang Characteristic Fruits and Vegetables, Ministry of Education, Shihezi University, Xinjiang Autonomous Region, Shihezi, PR China.
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He X, Zhu L, Heng D, Liu F, Liu S, Zhong K, Shan C, Bai R, Lan Y. Mechanistic insights into the rhodium–copper cascade catalyzed dual C–H annulation of indoles. Org Chem Front 2021. [DOI: 10.1039/d0qo01332c] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Density functional theory (DFT) calculations have been performed to provide mechanistic insight into the Rh/Cu co-catalyzed multicomponent annulation of indoles, diazo compounds, and α,β-unsaturated esters.
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Affiliation(s)
- Xiaoqian He
- School of Chemistry and Chemical Engineering
- Chongqing Key Laboratory of Theoretical and Computational Chemistry
- Chongqing University
- Chongqing 400030
- China
| | - Lei Zhu
- School of Chemistry and Chemical Engineering
- Chongqing Key Laboratory of Theoretical and Computational Chemistry
- Chongqing University
- Chongqing 400030
- China
| | - Dan Heng
- School of Chemistry and Chemical Engineering
- Chongqing Key Laboratory of Theoretical and Computational Chemistry
- Chongqing University
- Chongqing 400030
- China
| | - Fenru Liu
- School of Chemistry and Chemical Engineering
- Chongqing Key Laboratory of Theoretical and Computational Chemistry
- Chongqing University
- Chongqing 400030
- China
| | - Shihan Liu
- School of Chemistry and Chemical Engineering
- Chongqing Key Laboratory of Theoretical and Computational Chemistry
- Chongqing University
- Chongqing 400030
- China
| | - Kangbao Zhong
- School of Chemistry and Chemical Engineering
- Chongqing Key Laboratory of Theoretical and Computational Chemistry
- Chongqing University
- Chongqing 400030
- China
| | - Chunhui Shan
- College of Chemistry
- Chongqing Normal University
- Chongqing 401331
- China
| | - Ruopeng Bai
- School of Chemistry and Chemical Engineering
- Chongqing Key Laboratory of Theoretical and Computational Chemistry
- Chongqing University
- Chongqing 400030
- China
| | - Yu Lan
- School of Chemistry and Chemical Engineering
- Chongqing Key Laboratory of Theoretical and Computational Chemistry
- Chongqing University
- Chongqing 400030
- China
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Wen L, Zhen J, Zhou Z, Li S, Lai M, Shan C, Zhou C, Cai L. Impact of Whole Brain Radiotherapy on Leptomeningeal Metastasis from Non-Small Cell Lung Cancer in Targeted Therapy Era. Int J Radiat Oncol Biol Phys 2020. [DOI: 10.1016/j.ijrobp.2020.07.2050] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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48
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Cai W, Tang F, Shan C, Hou Q, Zhang Z, Dong Y, Guo Z. Pretreatment methods affecting the color, flavor, bioactive compounds, and antioxidant activity of jujube wine. Food Sci Nutr 2020; 8:4965-4975. [PMID: 32994958 PMCID: PMC7500768 DOI: 10.1002/fsn3.1793] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2020] [Revised: 06/30/2020] [Accepted: 07/01/2020] [Indexed: 02/06/2023] Open
Abstract
In the case of wine production, the selection of optimal pretreatment methods and starter cultures are the 2 key points before fermentation. In this research, the fresh jujube was separately underwent alcoholic fermentation at 20°C with 3 different pretreatment methods (with peel, without peel, and juice) and 5 different starter cultures, respectively. Color analysis, electronic sense analysis, bioactive compound analysis, and antioxidant activity analysis combined with multivariate statistical analysis were applied to evaluated the effects of pretreatment methods and starter cultures on the overall quality of jujube wine. It was found that both pretreatment methods and starter cultures have effects on the quality of jujube wines, in which pretreatment methods have much more significant effects. The jujube wines fermented with different pretreatment methods were classified clearly by their overall quality, and that of the jujube wines fermented with peel was the best among all, since it can not only enhance the color and flavor quality of the wine, but also maximize the preservation of bioactive compounds and antioxidant activity of jujube for better consumer acceptance. This will provide a theoretical reference and application basis for the quality improvement of jujube wine.
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Affiliation(s)
- Wenchao Cai
- School of Food ScienceShihezi UniversityShiheziChina
- Northwest Hubei Research Institute of Traditional Fermented FoodSchool of Chemical Engineering and Food ScienceHubei University of Arts and SciencesXiangyangChina
| | - Fengxian Tang
- School of Food ScienceShihezi UniversityShiheziChina
| | - Chunhui Shan
- School of Food ScienceShihezi UniversityShiheziChina
| | - Qiangchuan Hou
- Northwest Hubei Research Institute of Traditional Fermented FoodSchool of Chemical Engineering and Food ScienceHubei University of Arts and SciencesXiangyangChina
| | - Zhendong Zhang
- Northwest Hubei Research Institute of Traditional Fermented FoodSchool of Chemical Engineering and Food ScienceHubei University of Arts and SciencesXiangyangChina
| | - Yun Dong
- Northwest Hubei Research Institute of Traditional Fermented FoodSchool of Chemical Engineering and Food ScienceHubei University of Arts and SciencesXiangyangChina
| | - Zhuang Guo
- Northwest Hubei Research Institute of Traditional Fermented FoodSchool of Chemical Engineering and Food ScienceHubei University of Arts and SciencesXiangyangChina
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49
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Affiliation(s)
- Fengxian Tang
- School of Food Science Shihezi University Shihezi PR China
| | - Wenchao Cai
- School of Food Science Shihezi University Shihezi PR China
- Northwest Hubei Research Institute of Traditional Fermented Food School of Chemical Engineering and Food Science Hubei University of Arts and Sciences Xiangyang PR China
| | - Chunhui Shan
- School of Food Science Shihezi University Shihezi PR China
| | - Zhuang Guo
- Northwest Hubei Research Institute of Traditional Fermented Food School of Chemical Engineering and Food Science Hubei University of Arts and Sciences Xiangyang PR China
| | - Qiangchuan Hou
- Northwest Hubei Research Institute of Traditional Fermented Food School of Chemical Engineering and Food Science Hubei University of Arts and Sciences Xiangyang PR China
| | - Zhendong Zhang
- Northwest Hubei Research Institute of Traditional Fermented Food School of Chemical Engineering and Food Science Hubei University of Arts and Sciences Xiangyang PR China
| | - Yun Dong
- Northwest Hubei Research Institute of Traditional Fermented Food School of Chemical Engineering and Food Science Hubei University of Arts and Sciences Xiangyang PR China
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Cai W, Tang F, Guo Z, Guo X, Zhang Q, Zhao X, Ning M, Shan C. Effects of pretreatment methods and leaching methods on jujube wine quality detected by electronic senses and HS-SPME-GC-MS. Food Chem 2020; 330:127330. [PMID: 32569941 DOI: 10.1016/j.foodchem.2020.127330] [Citation(s) in RCA: 53] [Impact Index Per Article: 13.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2020] [Revised: 06/10/2020] [Accepted: 06/10/2020] [Indexed: 01/23/2023]
Abstract
Conventional analysis, electronic senses and HS-SPME-GC-MS were applied to evaluate the effects of pretreatment methods and leaching methods on jujube wine quality. Significant differences (p < 0.05) in the levels of alcohol content, color, taste and aroma were observed among all the jujube wine samples, in which the pulp and pectase fermented jujube wine was the best among all. Moreover, rather than taste, aroma is the most significantly (p < 0.05) affected. In regard to aroma, a total of 182 volatile compounds were identified by HS-SPME-GC-MS. It was found that the blended-into-pulp treatment and the leached-by-pectase treatment had notable positive effects on jujube wine. The pulp and pectase fermented jujube wines exhibited the highest concentration of total volatile compounds as well as alcohols, esters, acids and aldehydes. Thus, the optimal pretreatment method and leaching method for jujube wine fermentation are blended-into-pulp and leached-by-pectase respectively.
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Affiliation(s)
- Wenchao Cai
- School of Food Science, Shihezi University, Xinjiang Autonomous Region, Shihezi, PR China; Northwest Hubei Research Institute of Fermented Food, School of Chemical Engineering and Food Science, Hubei University of Arts and Sciences, Xiangyang, Hubei Province, PR China
| | - Fengxian Tang
- School of Food Science, Shihezi University, Xinjiang Autonomous Region, Shihezi, PR China
| | - Zhuang Guo
- Northwest Hubei Research Institute of Fermented Food, School of Chemical Engineering and Food Science, Hubei University of Arts and Sciences, Xiangyang, Hubei Province, PR China
| | - Xin Guo
- School of Food Science, Shihezi University, Xinjiang Autonomous Region, Shihezi, PR China
| | - Qin Zhang
- School of Food Science, Shihezi University, Xinjiang Autonomous Region, Shihezi, PR China
| | - Xinxin Zhao
- School of Food Science, Shihezi University, Xinjiang Autonomous Region, Shihezi, PR China; Northwest Hubei Research Institute of Fermented Food, School of Chemical Engineering and Food Science, Hubei University of Arts and Sciences, Xiangyang, Hubei Province, PR China
| | - Ming Ning
- School of Food Science, Shihezi University, Xinjiang Autonomous Region, Shihezi, PR China
| | - Chunhui Shan
- School of Food Science, Shihezi University, Xinjiang Autonomous Region, Shihezi, PR China.
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