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Ye J, Meng Q, Jin K, Luo Y, Yue T. Phage cocktail alleviated type 2 diabetes by reshaping gut microbiota and decreasing proinflammatory cytokines. Appl Microbiol Biotechnol 2024; 108:9. [PMID: 38159123 DOI: 10.1007/s00253-023-12912-7] [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: 07/24/2023] [Revised: 10/22/2023] [Accepted: 10/30/2023] [Indexed: 01/03/2024]
Abstract
Type 2 diabetes (T2D), a global health concern, is closely associated with the gut microbiota. Restoration of a balanced microbiota and intestinal homeostasis benefit therapy of T2D. Some special phages may selectively alter the gut microbiota without causing dysbiosis, such as MS2 and P22. However, scarcely systematic analysis of cascading effects triggered by MS2 and P22 phages on the microbiota, as well as interactions between specific gut bacteria and systemic metabolism, seriously inhibit the development of positive interventions of phages. Based on multi-omic analysis, we analyzed the intrinsic correlations among specific microbiota, their bioactive metabolites, and key indicators of T2D. We found that gavage of the MS2-P22 phage cocktail could significantly alter the gut microbiome to attenuate dysbiosis of diabetic C57BL/6 mice caused by high-fat diets (HFDs) and streptozotocin (STZ), by affecting microbial compositions as well as their metabolic pathways and metabolites, especially increasing amounts of short-chain fatty acid-producing (SCFA-producing) bacteria (e.g., Blautia and Romboutsia) and short-chain fatty acids (SCFAs). Correspondingly, a noteworthy reduction in the number of several opportunistic pathogens occurred, e.g., Candidatus Saccharimonas, Aerococcus, Oscillibacter, Desulfovibrio, and Clostridium sensu stricto 1. Synchronously, the levels of proinflammatory cytokines and lipopolysaccharide (LPS) were reduced to recover gut barrier function in T2D mice. These findings might benefit the development of a new dietary intervention for T2D based on phage cocktails. KEY POINTS: • Intestinal barrier integrity of T2D mice is improved by a phage cocktail • Negative relationship between Muribaculaceae and Corynebacterium reshaped gut microbiota • Acetate, propionate, and butyrate decreased the level of proinflammatory factors.
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Affiliation(s)
- Jianming Ye
- College of Food Science and Technology, Northwest University, Xi'an, 710069, Shaanxi, China
| | - Qiang Meng
- College of Food Science and Technology, Northwest University, Xi'an, 710069, Shaanxi, China
| | - Kezhu Jin
- College of Food Science and Technology, Northwest University, Xi'an, 710069, Shaanxi, China
| | - Yane Luo
- College of Food Science and Technology, Northwest University, Xi'an, 710069, Shaanxi, China.
- Laboratory of Nutritional and Healthy Food-Individuation Manufacturing Engineering, Xi'an, 710069, Shaanxi, China.
- Research Center of Food Safety Risk Assessment and Control, Xi'an, 710069, Shaanxi, China.
| | - Tianli Yue
- College of Food Science and Technology, Northwest University, Xi'an, 710069, Shaanxi, China.
- Laboratory of Nutritional and Healthy Food-Individuation Manufacturing Engineering, Xi'an, 710069, Shaanxi, China.
- Research Center of Food Safety Risk Assessment and Control, Xi'an, 710069, Shaanxi, China.
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2
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Zhang T, Chang M, Zhou Y, Wang M, Yan M, Hou X, Liu R, Yuan Y, Yue T. Dynamic alterations of flavor, functional nutrients, and microbial community during fermentation of different animal milk kefirs. Food Res Int 2024; 186:114305. [PMID: 38729687 DOI: 10.1016/j.foodres.2024.114305] [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: 11/27/2023] [Revised: 03/31/2024] [Accepted: 04/16/2024] [Indexed: 05/12/2024]
Abstract
Kefir is a traditional dairy beverage, usually made from cow or goat milk fermented with kefir grains, and has many health benefits. To elucidate the fermentation patterns of animal milk kefirs during the fermentation process and find the optimal milk types, cow, camel, goat, and donkey milk were fermented with kefir grains for 0, 1, 3, 5, and 7 days. Volatile and non-volatile metabolites and microbial changes were dynamically monitored. The results showed that volatile flavor substances were massively elevated in four kefirs on days 1-3. Lipids and carbohydrates gradually decreased, while amino acids, small peptides, and tryptophan derivatives accumulated during fermentation in four kefirs. Besides, four kefirs had similar alterations in Lactobacillus and Acetobacter, while some distinctions existed in low-abundance bacteria. Association analysis of microorganisms and volatile and non-volatile metabolites also revealed the underlying fermentation mechanism. This study found that appropriately extending the fermentation time contributed to the accumulation of some functional nutrients. Furthermore, goat and donkey milk could be the better matrices for kefir fermentation.
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Affiliation(s)
- Ting Zhang
- College of Food Science and Technology, Northwest University, Xi'an 710069, Shaanxi, China; Laboratory of Nutritional and Healthy Food-Individuation Manufacturing Engineering, Xi'an 710069, Shaanxi, China; Research Center of Food Safety Risk Assessment and Control, Xi'an 710069, Shaanxi, China
| | - Min Chang
- College of Food Science and Technology, Northwest University, Xi'an 710069, Shaanxi, China; Laboratory of Nutritional and Healthy Food-Individuation Manufacturing Engineering, Xi'an 710069, Shaanxi, China; Research Center of Food Safety Risk Assessment and Control, Xi'an 710069, Shaanxi, China
| | - Ye Zhou
- College of Food Science and Technology, Northwest University, Xi'an 710069, Shaanxi, China; Laboratory of Nutritional and Healthy Food-Individuation Manufacturing Engineering, Xi'an 710069, Shaanxi, China; Research Center of Food Safety Risk Assessment and Control, Xi'an 710069, Shaanxi, China
| | - Meng Wang
- College of Food Science and Technology, Northwest University, Xi'an 710069, Shaanxi, China; Laboratory of Nutritional and Healthy Food-Individuation Manufacturing Engineering, Xi'an 710069, Shaanxi, China; Research Center of Food Safety Risk Assessment and Control, Xi'an 710069, Shaanxi, China
| | - Min Yan
- College of Food Science and Technology, Northwest University, Xi'an 710069, Shaanxi, China; Laboratory of Nutritional and Healthy Food-Individuation Manufacturing Engineering, Xi'an 710069, Shaanxi, China; Research Center of Food Safety Risk Assessment and Control, Xi'an 710069, Shaanxi, China
| | - Xiaohui Hou
- College of Food Science and Technology, Northwest University, Xi'an 710069, Shaanxi, China; Laboratory of Nutritional and Healthy Food-Individuation Manufacturing Engineering, Xi'an 710069, Shaanxi, China; Research Center of Food Safety Risk Assessment and Control, Xi'an 710069, Shaanxi, China
| | - Ruixin Liu
- College of Food Science and Technology, Northwest University, Xi'an 710069, Shaanxi, China; Laboratory of Nutritional and Healthy Food-Individuation Manufacturing Engineering, Xi'an 710069, Shaanxi, China; Research Center of Food Safety Risk Assessment and Control, Xi'an 710069, Shaanxi, China
| | - Yahong Yuan
- College of Food Science and Technology, Northwest University, Xi'an 710069, Shaanxi, China; Laboratory of Nutritional and Healthy Food-Individuation Manufacturing Engineering, Xi'an 710069, Shaanxi, China; Research Center of Food Safety Risk Assessment and Control, Xi'an 710069, Shaanxi, China.
| | - Tianli Yue
- College of Food Science and Technology, Northwest University, Xi'an 710069, Shaanxi, China; Laboratory of Nutritional and Healthy Food-Individuation Manufacturing Engineering, Xi'an 710069, Shaanxi, China; Research Center of Food Safety Risk Assessment and Control, Xi'an 710069, Shaanxi, China.
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3
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Ning M, Guo P, Qi J, Cui Y, Wang K, Du G, Wang Z, Yuan Y, Yue T. Detoxification of Mycotoxin Patulin by the Yeast Kluyveromyces marxianus YG-4 in Apple Juice. J Agric Food Chem 2024. [PMID: 38772384 DOI: 10.1021/acs.jafc.4c02963] [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] [Subscribe] [Scholar Register] [Indexed: 05/23/2024]
Abstract
Patulin (PAT) is a mycotoxin produced by Penicillium species, which often contaminates fruit and fruit-derived products, posing a threat to human health and food safety. This work aims to investigate the detoxification of PAT by Kluyveromyces marxianus YG-4 (K. marxianus YG-4) and its application in apple juice. The results revealed that the detoxification effect of K. marxianus YG-4 on PAT includes adsorption and degradation. The adsorption binding sites were polysaccharides, proteins, and some lipids on the cell wall of K. marxianus YG-4, and the adsorption groups were hydroxyl groups, amino acid side chains, carboxyl groups, and ester groups, which were combined through strong forces (ion interactions, electrostatic interactions, and hydrogen bonding) and not easily eluted. The degradation active substance was an intracellular enzyme, and the degradation product was desoxypatulinic acid (DPA) without cytotoxicity. K. marxianus YG-4 can also effectively adsorb and degrade PAT in apple juice. The contents of organic acids and polyphenols significantly increased after detoxification, significantly improving the quality of apple juice. The detoxification ability of K. marxianus YG-4 toward PAT would be a novel approach for the elimination of PAT contamination.
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Affiliation(s)
- Mengge Ning
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Peng Guo
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Jianrui Qi
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Yuanyuan Cui
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Kai Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Gengan Du
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Zhouli Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Yahong Yuan
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
- College of Food Science and Technology, Northwest University, Xi'an 710069, China
| | - Tianli Yue
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
- College of Food Science and Technology, Northwest University, Xi'an 710069, China
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Xia Y, Dong X, Chang H, Zhang X, Li J, Wang S, Lu Y, Yue T. Fabrication of an Antifouling Surface Plasmon Resonance Sensor with Stratified Zwitterionic Peptides for Highly Efficient Detection of Peanut Allergens in Biscuits. J Agric Food Chem 2024; 72:11259-11267. [PMID: 38691423 DOI: 10.1021/acs.jafc.4c01665] [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] [Subscribe] [Scholar Register] [Indexed: 05/03/2024]
Abstract
Peanut allergen monitoring is currently an effective strategy to avoid allergic diseases, while food matrix interference is a critical challenge during detection. Here, we developed an antifouling surface plasmon resonance sensor (SPR) with stratified zwitterionic peptides, which provides both excellent antifouling and sensing properties. The antifouling performance was measured by the SPR, which showed that stratified peptide coatings showed much better protein resistance, reaching ultralow adsorption levels (<5 ng/cm2). Atomic force microscopy was used to further analyze the antifouling mechanism from a mechanical perspective, which demonstrated lower adsorption forces on hybrid peptide coatings, confirming the better antifouling performance of stratified surfaces. Moreover, the recognition of peanut allergens in biscuits was performed using an SPR with high efficiency and appropriate recovery results (98.2-112%), which verified the feasibility of this assay. Therefore, the fabrication of antifouling sensors with stratified zwitterionic peptides provides an efficient strategy for food safety inspection.
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Affiliation(s)
- Yinqiang Xia
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Xinru Dong
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Heng Chang
- School of Marine Science and Technology, Tianjin University, Tianjin, 300072, China
| | - Xiwen Zhang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Jinyu Li
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Siqi Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Yang Lu
- College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Tianli Yue
- College of Food Science and Engineering, Northwest University, Xi'an 710069, China
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5
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Guo X, He Y, Cheng Y, Liang J, Xu P, He W, Che J, Men J, Yuan Y, Yue T. The composition of Tibetan kefir grain TKG-Y and the antibacterial potential and milk fermentation ability of S. warneri KYS-164 screened from TKG-Y. Food Funct 2024; 15:5026-5040. [PMID: 38650522 DOI: 10.1039/d4fo00112e] [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] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/25/2024]
Abstract
This study utilized high-throughput sequencing and SEM observation to elucidate the microbial composition of a Tibetan herder's homemade kefir grain named TKG-Y. Subsequently, S. warneri KYS-164 was isolated from TKG-Y, which can produce mixed protein substances with antibacterial activity, namely bacteriocin-like inhibitory substances (BLIS). BLIS can significantly reduce the growth rate of Escherichia coli 366-a, Staphylococcus aureus CICC 10384 and mixed strains at low concentrations (1 × MIC). The presence of the warnericin-centered gene cluster in KYS-164 may explain the antibacterial properties of the BLIS. Pepsin and an acidic environment can reduce the number of colonies of KYS-164 by 2.5 Log10 CFU mL-1 within 1 h, and reduce the antibacterial activity of BLIS by 21.48%. S. warneri KYS-164 showed no antibiotic resistance and biological toxicity after 80 subcultures, while BLIS produced by 40 generations of the strain retained their inhibitory efficacy against pathogenic bacteria. After 48-hour fermentation of milk with KYS-164, volatile compounds such as aldehydes, phenols, esters, and alcohols, giving it a floral, fruity, milky, oily, and nutty aroma, were released, enriching the sensory characteristics of dairy products. This study not only revealed the bacterial colony composition information of home-made kefir grain TKG-Y but also discovered and proved that S. warneri KYS-164 has the potential to inhibit bacteria and ferment dairy products. This will provide a basis for subsequent applied research on KYS-164.
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Affiliation(s)
- Xing Guo
- College of Food Science and Technology, Northwest University, Xi'an, Shaanxi, 710069, China.
| | - Yining He
- School of Food and Advanced Technology, Massey University, Palmerston North, 4442, New Zealand
| | - Yifan Cheng
- College of Food Science and Technology, Northwest University, Xi'an, Shaanxi, 710069, China.
| | - Jingyimei Liang
- College of Food Science and Technology, Northwest University, Xi'an, Shaanxi, 710069, China.
- College of Analytical Chemistry and Food Science, Universidade de Vigo, Vigo, 36310, Spain
| | - Pandi Xu
- College of Food Science and Technology, Northwest University, Xi'an, Shaanxi, 710069, China.
| | - Wenwen He
- College of Food Science and Technology, Northwest University, Xi'an, Shaanxi, 710069, China.
| | - Jiayin Che
- College of Food Science and Technology, Northwest University, Xi'an, Shaanxi, 710069, China.
| | - Jiexing Men
- College of Food Science and Technology, Northwest University, Xi'an, Shaanxi, 710069, China.
| | - Yahong Yuan
- College of Food Science and Technology, Northwest University, Xi'an, Shaanxi, 710069, China.
| | - Tianli Yue
- College of Food Science and Technology, Northwest University, Xi'an, Shaanxi, 710069, China.
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6
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Dong X, Yan X, Yuan Y, Xia Y, Yue T. Regenerated SERS substrate based on Ag/AuNPs-TiO 2-oxidized carbon cloth for detection of imidacloprid. Food Chem 2024; 451:139515. [PMID: 38703734 DOI: 10.1016/j.foodchem.2024.139515] [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] [Received: 01/03/2024] [Revised: 04/15/2024] [Accepted: 04/27/2024] [Indexed: 05/06/2024]
Abstract
Imidacloprid (IMI) are widely used in modern tea industry for pest control, but IMI residues pose a great threat to human health. Herein, we propose a regeneration metal-semiconductor SERS substrate for IMI detection. We fabricated the SERS sensor through the in-situ growth of a nano-heterostructure incorporating a semiconductor (TiO2) and plasmonic metals (Au, Ag) on oxidized carbon cloth (OCC). Leveraging the high-density hot spots, the formed Ag/AuNPs-TiO2-OCC substrate exhibits higher enhancement factors (1.92 × 108) and uniformity (RSD = 7.68%). As for the detection of IMI on the substrate, the limit of detection was lowered to 4.1 × 10-6 μg/mL. With a hydrophobic structure, the Ag/AuNPs-TiO2-OCC possessed excellent self-cleaning performance addressing the limitation of single-use associated with traditional SERS substrates, as well as the degradation capability of the substrate under ultraviolet (UV) light. Accordingly, Ag/AuNPs-TiO2-OCC showcases outstanding SERS sensing and regenerating properties, making it poised for extensive application in the field of food safety assurance.
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Affiliation(s)
- Xinru Dong
- College of Food Science and Technology, Northwest University, Xi'an 710069, China; College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Xiaohai Yan
- College of Food Science and Technology, Northwest University, Xi'an 710069, China; College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Yahong Yuan
- College of Food Science and Technology, Northwest University, Xi'an 710069, China
| | - Yinqiang Xia
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China.
| | - Tianli Yue
- College of Food Science and Technology, Northwest University, Xi'an 710069, China.
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Sun R, Wang Y, Lv Z, Li H, Zhang S, Dang Q, Zhao X, Yue T, Yuan Y. Construction of Fu brick tea polysaccharide-cold plasma modified alginate microgels for probiotic delivery: Enhancing viability and colonization. Int J Biol Macromol 2024; 268:131899. [PMID: 38677703 DOI: 10.1016/j.ijbiomac.2024.131899] [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: 02/12/2024] [Revised: 04/22/2024] [Accepted: 04/24/2024] [Indexed: 04/29/2024]
Abstract
Emerging food processing technologies provide broader avenues for enhancing probiotic delivery systems. In this study, the new Fu brick tea polysaccharide (FBTP) was extracted and combined with cold plasma-modified alginate nano-montmorillonite (AMT) to prepare microgels by ionic gelation to improve the viability of encapsulated Lactobacillus kefiranofaciens JKSP109. Results showed that cold plasma treatment for 3 min changed the surface charge of AMT biopolymer solution, and FBTP addition reduced the particle size to the lowest of 223 ± 5.50 nm. Morphological analysis showed that the AMT treated with cold plasma for 3 min and FBTP (C3AMT + FBTP) formed a dense microgel through electrostatic interaction, and the probiotics were randomly distributed in their internal polysaccharide network, as well as the interlayer and surrounding of nanoparticles. The probiotics immobilized in C3AMT + FBTP microgel exhibited the highest viability (8.48 ± 0.03 log CFU/g) and colonic colonization after exposure to simulated gastrointestinal conditions. In addition, the good antioxidant activity of FBTP reduced the loss of probiotic viability during storage, with only 2.58 log CFU/g decreased after 4 weeks. Therefore, such probiotic products enriched with natural bioactive ingredients can be developed as a potential functional food additive.
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Affiliation(s)
- Rui Sun
- College of Food Science and Engineering, Northwest A&F University, YangLing 712100, Shaanxi, China
| | - Ying Wang
- College of Food Science and Engineering, Northwest A&F University, YangLing 712100, Shaanxi, China
| | - Zhongyi Lv
- College of Food Science and Engineering, Northwest A&F University, YangLing 712100, Shaanxi, China
| | - Hairui Li
- College of Food Science and Technology, Northwest University, Xi'an 710069, China
| | - Shirui Zhang
- College of Food Science and Technology, Northwest University, Xi'an 710069, China
| | - Qilei Dang
- Qin Chuangyuan Fu Tea Culture Innovation Center, Xi'an 713700, China
| | - Xubo Zhao
- College of Food Science and Engineering, Northwest A&F University, YangLing 712100, Shaanxi, China.
| | - Tianli Yue
- College of Food Science and Engineering, Northwest A&F University, YangLing 712100, Shaanxi, China; College of Food Science and Technology, Northwest University, Xi'an 710069, China.
| | - Yahong Yuan
- College of Food Science and Engineering, Northwest A&F University, YangLing 712100, Shaanxi, China; College of Food Science and Technology, Northwest University, Xi'an 710069, China.
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Chen K, Yang J, Guo X, Han W, Wang H, Zeng X, Wang Z, Yuan Y, Yue T. Microflora structure and functional capacity in Tibetan kefir grains and selenium-enriched Tibetan kefir grains: A metagenomic analysis. Food Microbiol 2024; 119:104454. [PMID: 38225054 DOI: 10.1016/j.fm.2023.104454] [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: 10/02/2023] [Revised: 12/06/2023] [Accepted: 12/18/2023] [Indexed: 01/17/2024]
Abstract
Tibetan kefir grains (TKGs) are a complex protein-lipid-polysaccharide matrix composed of various microorganisms. Microorganisms have the benefit of being effective, secure, and controllable when used for selenium enrichment. In this study, selenium-enriched Tibetan kefir grains (Se-TKGs) were made, and the microbiology composition was analyzed through a metagenomic analysis, to explore the influence of selenium enrichment. The microbial composition of TKGs and Se-TKGs, as well as the probiotic species, quorum sensing system (QS) and functional genes were compared and evaluated. Lactobacillus kefiranofaciens was the most abundant microbial species in both communities. Compared with TKGs, Se-TKGs had a much higher relative abundance of acetic acid bacteria. Lactobacillus helveticus was the most common probiotic species both in TKGs and Se-TKGs. Probiotics with antibacterial and anti-inflammatory properties were more abundant in Se-TKGs. QS analysis revealed that Se-TKGs contained more QS system-associated genes than TKGs. Moreover, Kyoto Encyclopedia of Genes and Genomes analysis revealed that the pathway for human disease ko01501 had the greatest relative abundance in both TKGs and Se-TKGs. Compared with TKGs, Se-TKGs demonstrated a greater relative abundance of different drug resistance-related metabolic pathways. Additionally, linear discriminant analysis effect size was used to examine the biomarkers responsible for the difference between the two groups. In this study, we focused on the microbiological structure of TKGs and Se-TKGs, with the aim of establishing a foundation for a more thorough investigation of Se-TKGs and providing a basis for exploring potential future use.
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Affiliation(s)
- Ke Chen
- College of Food Science and Engineering, Northwest A & F University, Yangling, 712100, China; College of Food Science and Technology, Northwest University, Xi'an, 710069, China.
| | - Jinyi Yang
- College of Food Science and Engineering, Northwest A & F University, Yangling, 712100, China.
| | - Xinyuan Guo
- College of Food Science and Engineering, Northwest A & F University, Yangling, 712100, China.
| | - Weiyu Han
- College of Food Science and Engineering, Northwest A & F University, Yangling, 712100, China.
| | - Huijuan Wang
- College of Food Science and Engineering, Northwest A & F University, Yangling, 712100, China.
| | - Xuejun Zeng
- College of Food Science and Technology, Northwest University, Xi'an, 710069, China.
| | - Zhouli Wang
- College of Food Science and Engineering, Northwest A & F University, Yangling, 712100, China.
| | - Yahong Yuan
- College of Food Science and Engineering, Northwest A & F University, Yangling, 712100, China; College of Food Science and Technology, Northwest University, Xi'an, 710069, China.
| | - Tianli Yue
- College of Food Science and Engineering, Northwest A & F University, Yangling, 712100, China; College of Food Science and Technology, Northwest University, Xi'an, 710069, China.
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Li XL, Chen SJ, Li CY, Cao XJ, Zhuang DY, Zhou P, Yue T, Wang M, Zhu J, He QQ. [Transoral robotic thyroidectomy via vestibular approach: a retrospective study of 107 cases in a single center]. Zhonghua Wai Ke Za Zhi 2024; 62:419-423. [PMID: 38548611 DOI: 10.3760/cma.j.cn112139-20230915-00123] [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] [Grants] [Subscribe] [Scholar Register] [Indexed: 05/09/2024]
Abstract
Objective: To investigate the short-term outcome of transoral robotic thyroidectomy. Methods: This is a retrospective case series study. The clinicopathologic characteristics and postoperative results of 107 patients who underwent transoral robotic thyroidectomies in the Department of Thyroid and Breast Surgery of the 960th Hospital of People's Liberation Army from May 2020 to August 2023 were retrospectively analyzed. There were 12 males and 95 females, with an age of (31.8±9.4) years (range: 11 to 55 years), including 20 benign tumors and 87 thyroid papillary carcinoma. Postoperative follow-up was carried out through returning visit and telephone, mainly to observe the recovery of postoperative complications, cosmetic effects and recurrence results. Results: All transoral robotic thyroidectomy was successfully completed without conversion to open surgery. The tumor size of thyroid papillary carcinoma patients was (5.6±2.7) mm (range: 2 to 15 mm). Furthermore, central cervical lymph node metastasis was found in 45 cases. The number of central cervical lymph nodes retrieved and metastasized (M(IQR)) were 11 (8) (range: 3 to 26) and 1 (3) (range: 0 to 13), respectively. There was no recurrent laryngeal nerve injury and permanent hypoparathyroidism. The transient hypoparathyroidism after surgery was 8 cases. Other complications occurred as follows: postoperative infection (n=1), left submandibular perforation (n=1), skin scald (n=1), and perioral numbness (n=1), oral tear (n=2). The postoperative stay was 6 (2) days (range: 3 to 11 days). No local lymph node recurrence or metastasis occurred after a follow-up of (22.6±10.0) months (range: 1.0 to 37.4 months). All patients were satisfied with the postoperative cosmetic results, the aesthetic effect score was 9.3 (0.2) (range: 8.4 to 9.6) one month after surgery. Conclusion: For highly screened patients with early thyroid cancer, experienced surgeons can perform a transoral robotic thyroidectomy that has excellent cosmetic results.
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Affiliation(s)
- X L Li
- Department of Thyroid and Breast Surgery, the 960th Hospital of People's Liberation Army, Jinan 250031, China
| | - S J Chen
- Department of Thyroid and Breast Surgery, the 960th Hospital of People's Liberation Army, Jinan 250031, China
| | - C Y Li
- Department of Thyroid and Breast Surgery, the 960th Hospital of People's Liberation Army, Jinan 250031, China
| | - X J Cao
- Department of Thyroid and Breast Surgery, the 960th Hospital of People's Liberation Army, Jinan 250031, China
| | - D Y Zhuang
- Department of Thyroid and Breast Surgery, the 960th Hospital of People's Liberation Army, Jinan 250031, China
| | - P Zhou
- Department of Thyroid and Breast Surgery, the 960th Hospital of People's Liberation Army, Jinan 250031, China
| | - T Yue
- Department of Thyroid and Breast Surgery, the 960th Hospital of People's Liberation Army, Jinan 250031, China
| | - M Wang
- Department of Thyroid and Breast Surgery, the 960th Hospital of People's Liberation Army, Jinan 250031, China
| | - J Zhu
- Department of Thyroid and Breast Surgery, the 960th Hospital of People's Liberation Army, Jinan 250031, China
| | - Q Q He
- Department of Thyroid and Breast Surgery, the 960th Hospital of People's Liberation Army, Jinan 250031, China
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Zhang T, Yan M, Chang M, Hou X, Wang F, Song W, Wang Y, Feng K, Yuan Y, Yue T. Integrated transcriptomics and metabolomics reveal the mechanism of intestinal damage upon acute patulin exposure in mice. Ecotoxicol Environ Saf 2024; 276:116270. [PMID: 38574645 DOI: 10.1016/j.ecoenv.2024.116270] [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] [Subscribe] [Scholar Register] [Received: 01/03/2024] [Revised: 03/12/2024] [Accepted: 03/27/2024] [Indexed: 04/06/2024]
Abstract
Mycotoxin contamination has become a major food safety issue and greatly threatens human and animal health. Patulin (PAT), a common mycotoxin in the environment, is exposed through the food chain and damages the gastrointestinal tract. However, its mechanism of enterotoxicity at the genetic and metabolic levels remains to be elucidated. Herein, the intestinal histopathological and biochemical indices, transcriptome, and metabolome of C57BL/6 J mice exposed to different doses of PAT were successively assessed, as well as the toxicokinetics of PAT in vivo. The results showed that acute PAT exposure induced damaged villi and crypts, reduced mucus secretion, decreased SOD and GSH-Px activities, and enhanced MPO activity in the small intestine and mild damage in the colon. At the transcriptional level, the genes affected by PAT were dose-dependently altered in the small intestine and fluctuated in the colon. PAT primarily affected inflammation-related signaling pathways and oxidative phosphorylation in the small intestine and immune responses in the colon. At the metabolic level, amino acids decreased, and extensive lipids accumulated in the small intestine and colon. Seven metabolic pathways were jointly affected by PAT in two intestinal sites. Moreover, changes in PAT products and GST activity were detected in the small intestinal tissue but not in the colonic tissue, explaining the different damage degrees of the two sites. Finally, the integrated results collectively explained the toxicological mechanism of PAT, which damaged the small intestine directly and the colon indirectly. These results paint a clear panorama of intestinal changes after PAT exposure and provide valuable information on the exposure risk and toxic mechanism of PAT.
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Affiliation(s)
- Ting Zhang
- College of Food Science and Technology, Northwest University, Xi'an, Shaanxi 710069, China; Laboratory of Nutritional and Healthy Food-Individuation Manufacturing Engineering, Xi'an, Shaanxi 710069, China; Research Center of Food Safety Risk Assessment and Control, Xi'an, Shaanxi 710069, China
| | - Min Yan
- College of Food Science and Technology, Northwest University, Xi'an, Shaanxi 710069, China; Laboratory of Nutritional and Healthy Food-Individuation Manufacturing Engineering, Xi'an, Shaanxi 710069, China; Research Center of Food Safety Risk Assessment and Control, Xi'an, Shaanxi 710069, China
| | - Min Chang
- College of Food Science and Technology, Northwest University, Xi'an, Shaanxi 710069, China; Laboratory of Nutritional and Healthy Food-Individuation Manufacturing Engineering, Xi'an, Shaanxi 710069, China; Research Center of Food Safety Risk Assessment and Control, Xi'an, Shaanxi 710069, China
| | - Xiaohui Hou
- College of Food Science and Technology, Northwest University, Xi'an, Shaanxi 710069, China; Laboratory of Nutritional and Healthy Food-Individuation Manufacturing Engineering, Xi'an, Shaanxi 710069, China; Research Center of Food Safety Risk Assessment and Control, Xi'an, Shaanxi 710069, China
| | - Furong Wang
- College of Food Science and Technology, Northwest University, Xi'an, Shaanxi 710069, China; Laboratory of Nutritional and Healthy Food-Individuation Manufacturing Engineering, Xi'an, Shaanxi 710069, China; Research Center of Food Safety Risk Assessment and Control, Xi'an, Shaanxi 710069, China
| | - Wei Song
- College of Food Science and Technology, Northwest University, Xi'an, Shaanxi 710069, China; Laboratory of Nutritional and Healthy Food-Individuation Manufacturing Engineering, Xi'an, Shaanxi 710069, China; Research Center of Food Safety Risk Assessment and Control, Xi'an, Shaanxi 710069, China
| | - Yuan Wang
- College of Food Science and Technology, Northwest University, Xi'an, Shaanxi 710069, China; Laboratory of Nutritional and Healthy Food-Individuation Manufacturing Engineering, Xi'an, Shaanxi 710069, China; Research Center of Food Safety Risk Assessment and Control, Xi'an, Shaanxi 710069, China
| | - Kewei Feng
- College of Food Science and Technology, Northwest University, Xi'an, Shaanxi 710069, China; Laboratory of Nutritional and Healthy Food-Individuation Manufacturing Engineering, Xi'an, Shaanxi 710069, China; Research Center of Food Safety Risk Assessment and Control, Xi'an, Shaanxi 710069, China
| | - Yahong Yuan
- College of Food Science and Technology, Northwest University, Xi'an, Shaanxi 710069, China; Laboratory of Nutritional and Healthy Food-Individuation Manufacturing Engineering, Xi'an, Shaanxi 710069, China; Research Center of Food Safety Risk Assessment and Control, Xi'an, Shaanxi 710069, China
| | - Tianli Yue
- College of Food Science and Technology, Northwest University, Xi'an, Shaanxi 710069, China; Laboratory of Nutritional and Healthy Food-Individuation Manufacturing Engineering, Xi'an, Shaanxi 710069, China; Research Center of Food Safety Risk Assessment and Control, Xi'an, Shaanxi 710069, China.
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11
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Wang S, Guo T, Mei X, Zhong X, Gao L, Cai R, Yue T, Yuan Y, Gao Z, Wang Z. Immobilization of pancreatin based on ultrasound-assisted polydopamine functionalized magnetic porous chitosan for the detoxification of ochratoxin A in wine. Food Chem 2024; 451:139496. [PMID: 38703729 DOI: 10.1016/j.foodchem.2024.139496] [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] [Received: 02/16/2024] [Revised: 04/18/2024] [Accepted: 04/24/2024] [Indexed: 05/06/2024]
Abstract
Ochratoxin A (OTA) is a mycotoxin that globally contaminates fruits and their products. Since OTA have a huge negative impact on health hazards and economic losses, it is imperative to establish an effective and safe strategy for detoxification. Here, pancreatin was immobilized on the surface of polydopamine functionalized magnetic porous chitosan (MPCTS@ PDA) for the degradation of OTA. Compared with free pancreatin, MPCTS@ PDA@ pancreatin displayed excellent thermal stability, acid resistance, storage stability and OTA detoxification in wine (>58%). Moreover, the MPCTS@ PDA@ pancreatin retained 43% initial activity after 8 reuse cycles. There was no significant change in the quality of wine after MPCTS@ PDA@ pancreatin treatment. Moreover, it did not exhibit cytotoxicity which facilitated its application in wine. These results demonstrated that MPCTS@ PDA@ pancreatin can be used as a highly effective biocatalysate for OTA detoxification in wine.
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Affiliation(s)
- Saiqun Wang
- College of Food Science and Engineering, Northwest A&F University, YangLing, Shaanxi 712100, China; Laboratory of Quality & Safety Risk Assessment for Agro-products (YangLing), Ministry of Agriculture, Yangling, Shanxi 712100, China
| | - Tianmin Guo
- College of Food Science and Engineering, Northwest A&F University, YangLing, Shaanxi 712100, China; Laboratory of Quality & Safety Risk Assessment for Agro-products (YangLing), Ministry of Agriculture, Yangling, Shanxi 712100, China
| | - Xiaoxue Mei
- College of Food Science and Engineering, Northwest A&F University, YangLing, Shaanxi 712100, China; Laboratory of Quality & Safety Risk Assessment for Agro-products (YangLing), Ministry of Agriculture, Yangling, Shanxi 712100, China
| | - Xinyi Zhong
- College of Food Science and Engineering, Northwest A&F University, YangLing, Shaanxi 712100, China; Laboratory of Quality & Safety Risk Assessment for Agro-products (YangLing), Ministry of Agriculture, Yangling, Shanxi 712100, China
| | - Linlin Gao
- College of Food Science and Engineering, Northwest A&F University, YangLing, Shaanxi 712100, China; Laboratory of Quality & Safety Risk Assessment for Agro-products (YangLing), Ministry of Agriculture, Yangling, Shanxi 712100, China
| | - Rui Cai
- College of Food Science and Engineering, Northwest University, Xi'an, Shaanxi 710069, China
| | - Tianli Yue
- College of Food Science and Engineering, Northwest University, Xi'an, Shaanxi 710069, China
| | - Yahong Yuan
- College of Food Science and Engineering, Northwest University, Xi'an, Shaanxi 710069, China
| | - Zhenpeng Gao
- College of Food Science and Engineering, Northwest A&F University, YangLing, Shaanxi 712100, China; Laboratory of Quality & Safety Risk Assessment for Agro-products (YangLing), Ministry of Agriculture, Yangling, Shanxi 712100, China
| | - Zhouli Wang
- College of Food Science and Engineering, Northwest A&F University, YangLing, Shaanxi 712100, China; Laboratory of Quality & Safety Risk Assessment for Agro-products (YangLing), Ministry of Agriculture, Yangling, Shanxi 712100, China.
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Wang X, Liu J, Wei J, Zhang Y, Xu Y, Yue T, Yuan Y. Protective Mechanism of Eurotium amstelodami from Fuzhuan Brick Tea against Colitis and Gut-Derived Liver Injury Induced by Dextran Sulfate Sodium in C57BL/6 Mice. Nutrients 2024; 16:1178. [PMID: 38674869 PMCID: PMC11054642 DOI: 10.3390/nu16081178] [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: 02/18/2024] [Revised: 03/24/2024] [Accepted: 03/26/2024] [Indexed: 04/28/2024] Open
Abstract
The study explored the potential protective impact of the probiotic fungus Eurotium amstelodami in Fuzhuan brick tea on ulcerative colitis, along with the underlying mechanism. A spore suspension of E. amstelodami was administered to C57BL/6 mice to alleviate DSS-induced colitis. The findings indicated that administering E. amstelodami evidently enhanced the ultrastructure of colonic epithelium, showing characteristics such as enhanced TJ length, reduced microvilli damage, and enlarged intercellular space. After HLL supplementation, the activation of the liver inflammation pathway, including TLR4/NF-kB and NLRP3 inflammasome caused by DSS, was significantly suppressed, and bile acid metabolism, linking liver and gut, was enhanced, manifested by restoration of bile acid receptor (FXR, TGR5) level. The dysbiosis of the gut microbes in colitis mice was also restored by HLL intervention, characterized by the enrichment of beneficial bacteria (Lactobacillus, Bifidobacterium, Akkermansia, and Faecalibaculum) and fungi (Aspergillus, Trichoderma, Wallemia, Eurotium, and Cladosporium), which was closely associated with lipid metabolism and amino acid metabolism, and was negatively correlated with inflammatory gene expression. Hence, the recovery of gut microbial community structure, implicated deeply in the inflammatory index and metabolites profile, might play a crucial role in the therapeutic mechanism of HLL on colitis.
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Affiliation(s)
- Xin Wang
- College of Health Management, Shangluo University, Shangluo 726000, China; (X.W.); (J.L.)
- Shaanxi Union Research Center of University and Enterprise for Healthy and Wellness Industry, Shangluo 726000, China
| | - Jinhu Liu
- College of Health Management, Shangluo University, Shangluo 726000, China; (X.W.); (J.L.)
- Shaanxi Union Research Center of University and Enterprise for Healthy and Wellness Industry, Shangluo 726000, China
| | - Jianping Wei
- College of Food Science and Technology, Northwest University, Xi’an 710069, China; (J.W.); (Y.Z.); (T.Y.)
| | - Yuxiang Zhang
- College of Food Science and Technology, Northwest University, Xi’an 710069, China; (J.W.); (Y.Z.); (T.Y.)
| | - Yunpeng Xu
- Shangluo Characteristic Industry and Leisure Agriculture Guidance Center, Shangluo 726000, China;
| | - Tianli Yue
- College of Food Science and Technology, Northwest University, Xi’an 710069, China; (J.W.); (Y.Z.); (T.Y.)
| | - Yahong Yuan
- College of Food Science and Technology, Northwest University, Xi’an 710069, China; (J.W.); (Y.Z.); (T.Y.)
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Wang H, Yang S, Chen Y, Wang Z, Yuan Y, Yue T. Comprehensive distribution and species of selenium in Se-enriched Pichia kudriavzevii 1845. Food Chem 2024; 438:137966. [PMID: 37976881 DOI: 10.1016/j.foodchem.2023.137966] [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: 08/22/2023] [Revised: 11/09/2023] [Accepted: 11/09/2023] [Indexed: 11/19/2023]
Abstract
This study is the first to demonstrate the yeast Pichia kudriavzevii can effectively deliver Se and investigate the distribution and species of Se in Se-enriched P. kudriavzevii. Results showed that P. kudriavzevii can accumulate Se and convert 84.883% of absorbed Se into organic forms, of which 78.338% was incorporated into protein, 1.978% combined with polysaccharides, and 0.456% bound to nucleic acid. Besides, water-soluble, salt-soluble, and alkali-soluble proteins account for 49.398%, 1.867%, and 20.628% of selenoprotein, respectively. The dominant Se species were SeCys2 and MeSeCys. Additionally, Se-enrichment enhanced nutritional value of P. kudriavzevii by increasing the levels of amino acids, iron, and zinc. The activity of key rate-limiting enzyme sephosphate synthetase involved in Se biotransformation was improved after Se enrichment. The extracellular pH results suggest that Se enrichment ability can be further enhanced by elevating pH. These results suggest P. kudriavzevii holds great promise as an effective vehicle for delivering Se.
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Affiliation(s)
- Huijuan Wang
- College of Food Science and Engineering, Northwest A & F University, Yangling 712100, China; Laboratory of Quality & Safety Risk Assessment for Agri-products (Yangling), Ministry of Agriculture, Yangling 712100, China.
| | - Silong Yang
- College of Food Science and Engineering, Northwest A & F University, Yangling 712100, China; Laboratory of Quality & Safety Risk Assessment for Agri-products (Yangling), Ministry of Agriculture, Yangling 712100, China.
| | - Yue Chen
- College of Food Science and Engineering, Northwest A & F University, Yangling 712100, China; Laboratory of Quality & Safety Risk Assessment for Agri-products (Yangling), Ministry of Agriculture, Yangling 712100, China.
| | - Zhouli Wang
- College of Food Science and Engineering, Northwest A & F University, Yangling 712100, China; Laboratory of Quality & Safety Risk Assessment for Agri-products (Yangling), Ministry of Agriculture, Yangling 712100, China.
| | - Yahong Yuan
- College of Food Science and Engineering, Northwest A & F University, Yangling 712100, China; College of Food Science and Technology, Northwest University, Xi'an 710069, China.
| | - Tianli Yue
- College of Food Science and Engineering, Northwest A & F University, Yangling 712100, China; Laboratory of Quality & Safety Risk Assessment for Agri-products (Yangling), Ministry of Agriculture, Yangling 712100, China; College of Food Science and Technology, Northwest University, Xi'an 710069, China.
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14
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Sun R, Lv Z, Wang Y, Gu Y, Sun Y, Zeng X, Gao Z, Zhao X, Yuan Y, Yue T. Preparation and characterization of pectin-alginate-based microbeads reinforced by nano montmorillonite filler for probiotics encapsulation: Improving viability and colonic colonization. Int J Biol Macromol 2024; 264:130543. [PMID: 38432271 DOI: 10.1016/j.ijbiomac.2024.130543] [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: 10/11/2023] [Revised: 02/12/2024] [Accepted: 02/27/2024] [Indexed: 03/05/2024]
Abstract
Hydrogel microbeads can be used to enhance the stability of probiotics during gastrointestinal delivery and storage. In this study, the pectin-alginate hydrogel was enhanced by adding montmorillonite filler to produce microbeads for encapsulating Lactobacillus kefiranofaciens (LK). Results showed that the viscosity of biopolymer solutions with 1 % (PAMT1) and 3 % (PAMT3) montmorillonite addition was suitable for producing regular-shaped microbeads. A layered cross-linked network was formed on the surface of PAMT3 microbeads through electrostatic interaction between pectin-alginate and montmorillonite filler, and the surrounding LK with adsorbed montmorillonite was encapsulated inside the microbeads. PAMT3 microbeads reduced the loss of viability of LK when passing through the gastric acid environment, and facilitated the slow release of LK in the intestine and colonic colonization. The maximum decrease in viability among all filler groups was 1.21 log CFU/g after two weeks of storage, while PAMT3 freeze-drying microbeads only decreased by 0.46 log CFU/g, indicating that the gel layer synergized with the adsorbed layer to provide dual protection for probiotics. Therefore, filler-reinforced microbeads are a promising bulk encapsulation carrier with great potential for the protection and delivery of probiotics and can be developed as food additives for dairy products.
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Affiliation(s)
- Rui Sun
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Zhongyi Lv
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Ying Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Yuanyuan Gu
- Chemical Engineering with Biotechnology, Imperial College London, SW7 2BX, United Kingdom
| | - Yuhan Sun
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Xuejun Zeng
- College of Food Science and Technology, Northwest University, Xi'an 710069, China
| | - Zhenpeng Gao
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China.
| | - Xubo Zhao
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China.
| | - Yahong Yuan
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China; College of Food Science and Technology, Northwest University, Xi'an 710069, China.
| | - Tianli Yue
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China; College of Food Science and Technology, Northwest University, Xi'an 710069, China
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15
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Wang L, Cai R, Zhang J, Liu X, Wang S, Ge Q, Zhao Z, Yue T, Yuan Y, Wang Z. Removal of ochratoxin A in wine by Cryptococcus albidus and safety assessment of degradation products. J Sci Food Agric 2024; 104:2030-2037. [PMID: 37910399 DOI: 10.1002/jsfa.13087] [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] [Subscribe] [Scholar Register] [Received: 03/04/2023] [Revised: 09/01/2023] [Accepted: 11/01/2023] [Indexed: 11/03/2023]
Abstract
BACKGROUND Ochratoxin A (OTA) is a mycotoxin that contaminates grape-based products and is extremely harmful to the health of the host. It is effectively removed by yeast during the fermentation of wine, whereas the removal mechanism of OTA remains unclear. Therefore, the present study aimed to investigate the removal mechanism of ochratoxin A by yeast and to evaluate the safety of its degradation products. RESULTS Cryptococcus albidus (20-G) with better effect on ochratoxin A (OTA) was screened out in the main fermentation stage of wine. The results showed that 20-G removed OTA through biosorption and biodegradation. Intracellular enzymes played the main role (18.44%) and yeast cell walls adsorbed a small amount of OTA (8.44%). Furthermore, the identification of proteins in 20-G revealed that the decrease in OTA content was mainly a result of the action of peroxidase, and validation tests were carried out. By analyzing the degradation products of OTA, OTα and phenylalanine with lower toxicity were obtained. Animal experiments showed that the intervention of yeast 20-G reduced the damage and adverse effects caused by OTA toxicity to the mice. CONCLUSION The present study demonstrates the mechanism of OTA removal by 20-G and the toxicity of OTA was reduced by peroxidase in 20-G. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Leran Wang
- College of Food Science and Engineering, Northwest A&F University, Xianyang, China
- Laboratory of Quality & Safety Risk Assessment for Agro-products (Yangling), Ministry of Agriculture, Xianyang, China
| | - Rui Cai
- College of Food Science and Engineering, Northwest University, Xi'an, China
| | - Jierong Zhang
- College of Food Science and Engineering, Northwest A&F University, Xianyang, China
- Laboratory of Quality & Safety Risk Assessment for Agro-products (Yangling), Ministry of Agriculture, Xianyang, China
| | - Xiaoshuang Liu
- College of Food Science and Engineering, Northwest A&F University, Xianyang, China
- Laboratory of Quality & Safety Risk Assessment for Agro-products (Yangling), Ministry of Agriculture, Xianyang, China
| | - Saiqun Wang
- College of Food Science and Engineering, Northwest A&F University, Xianyang, China
- Laboratory of Quality & Safety Risk Assessment for Agro-products (Yangling), Ministry of Agriculture, Xianyang, China
| | - Qian Ge
- Institute of Quality Standards and Testing Technology for Agricultural Products (Ningxia), Yinchuan, China
| | - Zidan Zhao
- Institute of Quality Standards and Testing Technology for Agricultural Products (Ningxia), Yinchuan, China
| | - Tianli Yue
- College of Food Science and Engineering, Northwest A&F University, Xianyang, China
- Laboratory of Quality & Safety Risk Assessment for Agro-products (Yangling), Ministry of Agriculture, Xianyang, China
- College of Food Science and Engineering, Northwest University, Xi'an, China
| | - Yahong Yuan
- College of Food Science and Engineering, Northwest A&F University, Xianyang, China
- Laboratory of Quality & Safety Risk Assessment for Agro-products (Yangling), Ministry of Agriculture, Xianyang, China
| | - Zhouli Wang
- College of Food Science and Engineering, Northwest A&F University, Xianyang, China
- Laboratory of Quality & Safety Risk Assessment for Agro-products (Yangling), Ministry of Agriculture, Xianyang, China
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16
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Cai R, Ma Y, Wang Z, Yuan Y, Guo H, Sheng Q, Yue T. Inactivation activity and mechanism of pulsed light against Alicyclobacillus acidoterrestris vegetative cells and spores in concentrated apple juice. Int J Food Microbiol 2024; 413:110576. [PMID: 38246025 DOI: 10.1016/j.ijfoodmicro.2024.110576] [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: 10/24/2023] [Revised: 12/24/2023] [Accepted: 01/11/2024] [Indexed: 01/23/2024]
Abstract
Alicyclobacillus acidoterrestris has received much attention due to its unique thermo-acidophilic property and implication in the spoilage of pasteurized juices. The objective of this study was to evaluate the sterilization characteristics and mechanisms of pulsed light (PL) against A. acidoterrestris vegetative cells and spores in apple juice. The results indicated that bacteria cells in apple juice (8-20°Brix) can be completely inactivated within the fluence range of 20.25-47.25 J/cm2, which mainly depended on the soluble solids content (SSC) of juice, and the spores in apple juice (12°Brix) can be completely inactivated by PL with the fluence of 54.00 J/cm2. The PL treatment can significantly increase the leakage of reactive oxygen species (ROS) and proteins from cells and spores. Fluorescence studies of bacterial adenosine triphosphate (ATP) indicated that the loss of ATP was evident. Scanning electron microscopy and confocal laser scanning microscope presented that PL-treated cells or spores had serious morphological damage, which reduced the integrity of cell membrane and led to intracellular electrolyte leakage. In addition, there were no significant negative effects on total sugars, total acids, total phenols, pH value, SSC and soluble sugars, and organic acid content decreased slightly during the PL treatment. The contents of esters and acids in aroma components had a certain loss, while that of alcohols, aldehydes and ketones were increased. These results demonstrated that PL treatment can effectively inactivate the bacteria cells and spores in apple juice with little effect on its quality. This study provides an efficient method for the inactivation of A. acidoterrestris in fruit juice.
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Affiliation(s)
- Rui Cai
- College of Food Science and Engineering, Northwest University, Xi'An, Shaanxi 710069, China
| | - Yali Ma
- College of Food Science and Engineering, Northwest A&F University, YangLing, Shaanxi 712100, China
| | - Zhouli Wang
- College of Food Science and Engineering, Northwest A&F University, YangLing, Shaanxi 712100, China.
| | - Yahong Yuan
- College of Food Science and Engineering, Northwest University, Xi'An, Shaanxi 710069, China
| | - Hong Guo
- College of Food Science and Engineering, Northwest University, Xi'An, Shaanxi 710069, China
| | - Qinglin Sheng
- College of Food Science and Engineering, Northwest University, Xi'An, Shaanxi 710069, China
| | - Tianli Yue
- College of Food Science and Engineering, Northwest University, Xi'An, Shaanxi 710069, China.
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17
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Zeng X, Li J, Wang X, Liu L, Shen S, Li N, Wang Z, Yuan Y, Yue T. Regulation of Gut Microbiota and Microbial Metabolome of Kefir Supernatant against Fusobacterium nucleatum and DSS-Coinduced Colitis. J Agric Food Chem 2024; 72:3536-3548. [PMID: 38346349 DOI: 10.1021/acs.jafc.3c08050] [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] [Subscribe] [Scholar Register] [Indexed: 02/22/2024]
Abstract
The aim of this study was to investigate the intervention effect of kefir supernatant (KS) on the initiation and progression of an ulcerative colitis (UC) murine model. We established an UC murine model by orally administrating with 109 CFUs of Fusobacterium nucleatum for 3 weeks and 3% dextran sulfate sodium (DSS) treatment in the third week. KS was used to intervene in this colitis model. Our results showed that KS supplementation ameliorated the symptoms, restrained the secretion of pro-inflammatory cytokines (TNF-α, IL-6, and IL-17F), promoted the release of anti-inflammatory cytokines (IL-4 and IL-10), and ameliorated oxidative stress. Furthermore, the increased number of goblet cells and upregulated expression of MUC2, occludin and claudin-1 indicated that the colon barrier was protected by KS. Additionally, KS supplementation mitigated gut microbiota dysbiosis in the UC murine model, leading to an increase in the abundance of Blautia and Akkermansia and a decrease in the level of Bacteroides. The altered gut microbiota also affected colon metabolism, with differential metabolites mainly associated with the biosynthesis of the l-arginine pathway. This study revealed that KS supplementation restored the community structure of gut microbiota, altered the biosynthesis of l-arginine, and thereby modulated the process of colonic inflammation.
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Affiliation(s)
- Xuejun Zeng
- College of Food Science and Technology, Northwest University, Xi'an 710069, China
- College of Food Science and Engineering, Northwest A & F University, Yangling, Xianyang 712100, China
| | - Jiahui Li
- College of Food Science and Engineering, Northwest A & F University, Yangling, Xianyang 712100, China
| | - Xin Wang
- College of Health Management, Shangluo University, Shangluo 726000, China
| | - Ling Liu
- College of Food Science and Engineering, Northwest A & F University, Yangling, Xianyang 712100, China
| | - Shiqi Shen
- College of Food Science and Engineering, Northwest A & F University, Yangling, Xianyang 712100, China
| | - Nanyang Li
- College of Food Science and Engineering, Northwest A & F University, Yangling, Xianyang 712100, China
| | - Zhouli Wang
- College of Food Science and Engineering, Northwest A & F University, Yangling, Xianyang 712100, China
| | - Yahong Yuan
- College of Food Science and Technology, Northwest University, Xi'an 710069, China
- College of Food Science and Engineering, Northwest A & F University, Yangling, Xianyang 712100, China
| | - Tianli Yue
- College of Food Science and Technology, Northwest University, Xi'an 710069, China
- College of Food Science and Engineering, Northwest A & F University, Yangling, Xianyang 712100, China
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18
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Niu H, Zhao F, Ji W, Ma L, Lu B, Yuan Y, Yue T. Structural, physicochemical properties and noodle-making potential of quinoa starch and type 3, type 4, and type 5 quinoa resistant starch. Int J Biol Macromol 2024; 258:128772. [PMID: 38103670 DOI: 10.1016/j.ijbiomac.2023.128772] [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: 07/31/2023] [Revised: 10/30/2023] [Accepted: 12/11/2023] [Indexed: 12/19/2023]
Abstract
This study prepared type 3, type 4, and type 5 quinoa resistant starch (QRS3, QRS4, and QRS5) from quinoa starch (QS), compared their structural and physicochemical properties and evaluated their noodle-making potential. The results showed that the molecular weight of QRS3 decreased, the number of short-chain molecules increased, and its crystal type changed to B-type after gelatinization, enzymatic hydrolysis, and retrogradation. QRS4 is a phosphorylated cross-linked starch, with a surface morphology, particle size range, and crystal type similar to QS, but displaying modified thermodynamic properties. QRS5 is a complex of amylose and palmitic acid. It displays typical V-type crystals, mainly composed of long chain molecules and primarily exhibits a block morphology. The noodles prepared by replacing 20 % wheat flour with QS, QRS3 and QRS5 have higher hardness and are suitable for people who like elasticity and chewiness. QRS4 noodles are softer and suitable for people like elderly and infants who prefer soft foods. In conclusion, significant differences were evident between the fine structures, crystal types, physicochemical properties and potential applications of QS and the three QRSs. The results may expand the application of QS and QRS in the food and pharmaceutical industries.
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Affiliation(s)
- Haili Niu
- College of Food Science and Technology, Northwest University, Xi'an 710069, China; Laboratory of Nutritional and Healthy Food-Individuation Manufacturing Engineering, Shaanxi, Xi'an 710069, China; Research Center of Food Safety Risk Assessment and Control, Shaanxi, Xi'an 710069, China; Innovative Transformation Platform of Food Safety and Nutritional Health, Shaanxi, Xi'an 710069, China
| | - Fangjia Zhao
- College of Food Science and Technology, Northwest University, Xi'an 710069, China; Laboratory of Nutritional and Healthy Food-Individuation Manufacturing Engineering, Shaanxi, Xi'an 710069, China; Research Center of Food Safety Risk Assessment and Control, Shaanxi, Xi'an 710069, China; Innovative Transformation Platform of Food Safety and Nutritional Health, Shaanxi, Xi'an 710069, China
| | - Wenxin Ji
- College of Food Science and Technology, Northwest University, Xi'an 710069, China; Laboratory of Nutritional and Healthy Food-Individuation Manufacturing Engineering, Shaanxi, Xi'an 710069, China; Research Center of Food Safety Risk Assessment and Control, Shaanxi, Xi'an 710069, China; Innovative Transformation Platform of Food Safety and Nutritional Health, Shaanxi, Xi'an 710069, China
| | - Langtian Ma
- College of Food Science and Technology, Northwest University, Xi'an 710069, China
| | - Bozhi Lu
- College of Food Science and Technology, Northwest University, Xi'an 710069, China
| | - Yahong Yuan
- College of Food Science and Technology, Northwest University, Xi'an 710069, China; Laboratory of Nutritional and Healthy Food-Individuation Manufacturing Engineering, Shaanxi, Xi'an 710069, China; Research Center of Food Safety Risk Assessment and Control, Shaanxi, Xi'an 710069, China; Innovative Transformation Platform of Food Safety and Nutritional Health, Shaanxi, Xi'an 710069, China
| | - Tianli Yue
- College of Food Science and Technology, Northwest University, Xi'an 710069, China; Laboratory of Nutritional and Healthy Food-Individuation Manufacturing Engineering, Shaanxi, Xi'an 710069, China; Research Center of Food Safety Risk Assessment and Control, Shaanxi, Xi'an 710069, China; Innovative Transformation Platform of Food Safety and Nutritional Health, Shaanxi, Xi'an 710069, China.
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19
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Fan Q, Yan X, Jia H, Li M, Yuan Y, Yue T. Antibacterial properties of hexanal-chitosan nanoemulsion against Vibrio parahaemolyticus and its application in shelled shrimp preservation at 4 °C. Int J Biol Macromol 2024; 257:128614. [PMID: 38061528 DOI: 10.1016/j.ijbiomac.2023.128614] [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: 06/02/2023] [Revised: 11/19/2023] [Accepted: 11/28/2023] [Indexed: 12/24/2023]
Abstract
Vibrio parahaemolyticus has been considered as the leading pathogen associated with seafood-borne disease. Hexanal possesses antibacterial property but the hydrophobicity and volatility limit its application. The purpose of this study was to prepare hexanal-chitosan nanoemulsion (HCN), investigate its antibacterial ability against V. parahaemolyticus, and examine the combination of HCN with sodium alginate coating on the quality attributes of shrimp during cold storage. The mean droplet size of HCN fabricated by ultrasonic emulsification was 91.28 nm. HCN showed regular spherical shape and exhibited good centrifugation stability and storage stability at 4 °C. HCN exerted anti-V. parahaemolyticus effect with the minimum inhibitory concentration and minimal bactericidal concentration of both 5 mg/mL. Furthermore, HCN induced morphological changes and destroyed bacterial membrane, resulting in cell death. The results of preservation test showed that HCN alone and its combination with sodium alginate coating effectively retarded the quality deterioration and microbial spoilage of shelled shrimps during refrigerated storage. Comparatively, the combination treatment exhibited better preservation effect. The present study suggested that HCN prepared by ultrasonic emulsification is an effective alternative to control V. parahaemolyticus contamination in seafood and also shows great application potential in the quality maintaining of seafood during cold storage.
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Affiliation(s)
- Qiuxia Fan
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China; College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, China
| | - Xiaohai Yan
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Hang Jia
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Menghui Li
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Yahong Yuan
- College of Food Science and Technology, Northwest University, Xi'an 710069, China
| | - Tianli Yue
- College of Food Science and Technology, Northwest University, Xi'an 710069, China.
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20
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Yan X, Yuan Y, Yue T. Ratiometric fluorescence aptasensor for the detection of patulin in apple juice based on the octahedral UiO-66-TCPP metal-organic framework and aptamer systems. Food Chem 2024; 432:137211. [PMID: 37619392 DOI: 10.1016/j.foodchem.2023.137211] [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: 05/21/2023] [Revised: 08/14/2023] [Accepted: 08/17/2023] [Indexed: 08/26/2023]
Abstract
Patulin (PAT) is a potentially harmful mycotoxin to human health and is known to contaminate apple juice. In this work, we developed a ratiometric fluorescence aptasensor using tetrakis(4-carboxyphenyl)porphyrin (H2TCPP)-treated octahedral UiO-66-NH2 (defined as UiO-66-TCPP) to detect PAT. This 2-aminoterephthalic acid and H2TCPP functionalized metal-organic framework showed multiple adsorption effects (hydrogen bonding and π-π stacking) on the aptamer (Apt) and served as a quenching material. When the target PAT bound specifically to the Apt, the fluorescence of the 6-carboxyfluorescein-labeled Apt would recover, and the fluorescence of the H2TCPP ligand remained unchanged. This ratiometric fluorescence property improved the accuracy of PAT detection. Moreover, the introduction of the H2TCPP ligand enhanced the quenching efficiency of UiO-66-NH2, thus improving the sensitivity of the fluorescent aptasensor (UiO-66-TCPP vs. UiO-66-NH2: 0.0162 ng/mL vs. 1.8 ng/mL). In addition, we used UiO-66-TCPP to detect PAT in apple juice samples. This work provides a good paradigm for the construction of ratiometric fluorescence aptasensors with high sensitivity and accuracy.
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Affiliation(s)
- Xiaohai Yan
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China; Laboratory of Quality & Safety Risk Assessment for Agro-products (Yangling), Ministry of Agriculture, Yangling 712100, China
| | - Yahong Yuan
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China; Laboratory of Quality & Safety Risk Assessment for Agro-products (Yangling), Ministry of Agriculture, Yangling 712100, China; College of Food Science and Technology, Northwest University, Xi'an 710067, China.
| | - Tianli Yue
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China; Laboratory of Quality & Safety Risk Assessment for Agro-products (Yangling), Ministry of Agriculture, Yangling 712100, China; College of Food Science and Technology, Northwest University, Xi'an 710067, China.
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21
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Niu C, Song X, Hao J, Zhao M, Yuan Y, Liu J, Yue T. Identification of Burkholderia gladioli pv. cocovenenans in Black Fungus and Efficient Recognition of Bongkrekic Acid and Toxoflavin Producing Phenotype by Back Propagation Neural Network. Foods 2024; 13:351. [PMID: 38275718 PMCID: PMC10815087 DOI: 10.3390/foods13020351] [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: 12/18/2023] [Revised: 01/10/2024] [Accepted: 01/16/2024] [Indexed: 01/27/2024] Open
Abstract
Burkholderia gladioli pv. cocovenenans is a serious safety issue in black fungus due to the deadly toxin, bongkrekic acid. This has triggered the demand for an efficient toxigenic phenotype recognition method. The objective of this study is to develop an efficient method for the recognition of toxin-producing B. gladioli strains. The potential of multilocus sequence typing and a back propagation neural network for the recognition of toxigenic B. cocovenenans was explored for the first time. The virulent strains were isolated from a black fungus cultivation environment in Qinba Mountain area, Shaanxi, China. A comprehensive evaluation of toxigenic capability of 26 isolates were conducted using Ultra Performance Liquid Chromatography for determination of bongkrekic acid and toxoflavin production in different culturing conditions and foods. The isolates produced bongkrekic acid in the range of 0.05-6.24 mg/L in black fungus and a highly toxin-producing strain generated 201.86 mg/L bongkrekic acid and 45.26 mg/L toxoflavin in co-cultivation with Rhizopus oryzae on PDA medium. Multilocus sequence typing phylogeny (MLST) analysis showed that housekeeping gene sequences have a certain relationship with a strain toxigenic phenotype. We developed a well-trained, back-propagation neutral network for prediction of toxigenic phenotype in B. gladioli based on MLST sequences with an accuracy of 100% in the training set and an accuracy of 86.7% in external test set strains. The BP neutral network offers a highly efficient approach to predict toxigenic phenotype of strains and contributes to hazard detection and safety surveillance.
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Affiliation(s)
- Chen Niu
- College of Food Science and Technology, Northwest University, Xi’an 710069, China; (C.N.); (X.S.); (J.H.); (Y.Y.)
| | - Xiying Song
- College of Food Science and Technology, Northwest University, Xi’an 710069, China; (C.N.); (X.S.); (J.H.); (Y.Y.)
| | - Jin Hao
- College of Food Science and Technology, Northwest University, Xi’an 710069, China; (C.N.); (X.S.); (J.H.); (Y.Y.)
| | - Mincheng Zhao
- The 20th Research Institute of CETC, Xi’an 710068, China
| | - Yahong Yuan
- College of Food Science and Technology, Northwest University, Xi’an 710069, China; (C.N.); (X.S.); (J.H.); (Y.Y.)
| | - Jingyan Liu
- College of Food Science and Technology, Northwest University, Xi’an 710069, China; (C.N.); (X.S.); (J.H.); (Y.Y.)
| | - Tianli Yue
- College of Food Science and Technology, Northwest University, Xi’an 710069, China; (C.N.); (X.S.); (J.H.); (Y.Y.)
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22
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Wang Y, Wang X, Huang Y, Liu C, Yue T, Cao W. Identification and biotransformation analysis of volatile markers during the early stage of Salmonella contamination in chicken. Food Chem 2024; 431:137130. [PMID: 37591139 DOI: 10.1016/j.foodchem.2023.137130] [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: 04/10/2023] [Revised: 07/31/2023] [Accepted: 08/07/2023] [Indexed: 08/19/2023]
Abstract
Salmonella is one of the most prevalent foodborne pathogens in poultry and its products. Its rapid detection based on volatile organic compounds (VOC) has been widely accepted. However, the variation in the VOCs of Salmonella-contaminated chicken during the early stage (48 h) remains uncertain. Headspace-SPME-gas chromatography-mass spectrometry (HS-SPME-GC-MS) and headspace-gas chromatography-ion migration spectroscopy (HS-GC-IMS) were used to identify VOCs and their variations after the chicken meat was contaminated with Salmonella. Chemometric and KEGG enrichment analyses were performed to identify VOC markers and their potential metabolic pathways. A total of 64 volatile compounds were detected using HS-GC-IMS, which showed a better differentiation than HS-SPME-GC-MS (45 volatile compounds) based on principal component analysis (PCA) and orthogonal partial least squares-discriminant analysis (OPLS-DA). Fatty acid degradation was the main cause of VOC variation. 2-Propanol, hexadecane, 3-methylbutanol, acetic acid, propyl acetate, acetic acid methyl ester, and 3-butenenitrile were identified as VOC markers in the middle stage of decomposition, and 1-octen-3-ol was recognized as a VOC marker of Salmonella-contaminated chicken during the first 48 h of contamination. This provides a theoretical basis for the study of Salmonella contamination VOC markers in poultry meat.
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Affiliation(s)
- Yin Wang
- Department of Food Science, College of Food Science and Technology, Northwest University (China), Xi'an, Shaanxi 710069, China.
| | - Xian Wang
- Department of Food Science, College of Food Science and Technology, Northwest University (China), Xi'an, Shaanxi 710069, China
| | - Yuanyuan Huang
- Department of Food Science, College of Food Science and Technology, Northwest University (China), Xi'an, Shaanxi 710069, China
| | - Cailing Liu
- Department of Food Science, College of Food Science and Technology, Northwest University (China), Xi'an, Shaanxi 710069, China
| | - Tianli Yue
- Department of Food Science, College of Food Science and Technology, Northwest University (China), Xi'an, Shaanxi 710069, China
| | - Wei Cao
- Department of Food Science, College of Food Science and Technology, Northwest University (China), Xi'an, Shaanxi 710069, China
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23
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Yan X, Chen K, Jia H, Zhao Q, Du G, Guo Q, Chen H, Yuan Y, Yue T. Infiltration of porcine pancreatic lipase into magnetic hierarchical mesoporous UiO-66-NH 2 metal-organic frameworks for efficient detoxification of patulin from apple juice. Food Chem 2024; 431:137172. [PMID: 37603997 DOI: 10.1016/j.foodchem.2023.137172] [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: 03/12/2023] [Revised: 07/27/2023] [Accepted: 08/14/2023] [Indexed: 08/23/2023]
Abstract
Patulin (PAT) is a mycotoxin known to globally contaminate fruits. The economic losses and health hazards caused by PAT desires a safe and efficient strategy for detoxifying PAT. Here, a magnetic core-shell hierarchical mesoporous metal-organic framework (Fe3O4@HMUiO-66-NH2) was synthesized via a salt-assisted nanoemulsion guided assembly method. This mesoporous structure (centered at 4.25 nm) allowed porcine pancreatic lipase (PPL) to infiltrate into the MOF shell at an immobilized amount of 255 mg/g, providing protection for PPL and enabling rapid separation and recovery. Compared with free PPL, PPL/Fe3O4@HMUiO-66-NH2 at 70 °C possessed 4.7 folds improved thermal stability in terms of half-life. The detoxification rates of immobilized enzyme for PAT in neutral water, acidic water, and apple juice were 99.6%, 60.9%, and 52.6%, respectively. Moreover, the so designed PPL/Fe3O4@HMUiO-66-NH2 showed extraordinary storage stability, reusability, and biocompatibility. Crucially, the quality of apple juice did not change significantly after PPL/Fe3O4@HMUiO-66-NH2 treatment, which facilitated its application in apple juice. The magnetic core-shell mesoporous structure along with the revealed mechanism of immobilized enzyme detoxification of PAT provide tremendous opportunity for designing a safe and efficient PAT detoxification method.
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Affiliation(s)
- Xiaohai Yan
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China; Laboratory of Quality & Safety Risk Assessment for Agro-products (Yangling), Ministry of Agriculture, Yangling 712100, China
| | - Ke Chen
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China; Laboratory of Quality & Safety Risk Assessment for Agro-products (Yangling), Ministry of Agriculture, Yangling 712100, China
| | - Hang Jia
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China; Laboratory of Quality & Safety Risk Assessment for Agro-products (Yangling), Ministry of Agriculture, Yangling 712100, China
| | - Qiannan Zhao
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China; Laboratory of Quality & Safety Risk Assessment for Agro-products (Yangling), Ministry of Agriculture, Yangling 712100, China
| | - Gengan Du
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China; Laboratory of Quality & Safety Risk Assessment for Agro-products (Yangling), Ministry of Agriculture, Yangling 712100, China
| | - Qi Guo
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China; Laboratory of Quality & Safety Risk Assessment for Agro-products (Yangling), Ministry of Agriculture, Yangling 712100, China
| | - Hong Chen
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China; Laboratory of Quality & Safety Risk Assessment for Agro-products (Yangling), Ministry of Agriculture, Yangling 712100, China
| | - Yahong Yuan
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China; Laboratory of Quality & Safety Risk Assessment for Agro-products (Yangling), Ministry of Agriculture, Yangling 712100, China; College of Food Science and Technology, Northwest University, Xi'an 710067, China.
| | - Tianli Yue
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China; Laboratory of Quality & Safety Risk Assessment for Agro-products (Yangling), Ministry of Agriculture, Yangling 712100, China; College of Food Science and Technology, Northwest University, Xi'an 710067, China.
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24
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Zhao Q, Yang J, Li J, Zhang L, Yan X, Yue T, Yuan Y. Hypoglycemic effect and intestinal transport of phenolics-rich extract from digested mulberry leaves in Caco-2/insulin-resistant HepG2 co-culture model. Food Res Int 2024; 175:113689. [PMID: 38129030 DOI: 10.1016/j.foodres.2023.113689] [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: 07/11/2023] [Revised: 11/02/2023] [Accepted: 11/06/2023] [Indexed: 12/23/2023]
Abstract
Phenolics of mulberry (Morus alba L.) leaves (MLs) have potential anti-diabetic effects, but they may be chemically modified during gastrointestinal digestion so affect their biological activity. In this study, an in vitro digestion model coupled with Caco-2 monolayer and Caco-2/insulin-resistant HepG2 coculture model were used to study the transport and hypoglycemic effects of phenolics in raw MLs (U-MLs) and solid-fermented MLs (F-MLs). The results of LC-MS/MS analysis showed that the Papp (apparent permeability coefficient, 10-6cm/s) of phenolics in digested MLs ranged from 0.002 ± 0.00 (quercetin 3-O-glucoside) to 60.19 ± 0.67 (ferulic acid), indicating higher phenolic acids absorbability and poor flavonoids absorbability. The Papp values of phenolic extracts of F-MLs in Caco-2 monolayer were significantly higher (p > 0.05) than that of U-MLs. Digested phenolic extracts inhibited the activities of sucrase (60.13 ± 2.03 %) and maltase (82.35 ± 0.78 %) and decreased 9.28 ± 0.84 % of glucose uptake in Caco-2 monolayer. Furthermore, a decrease in the mRNA expression of glucose transporters SGLT1 (0.64 ± 0.18), GLUT2 (0.14 ± 0.02) and the sucrase-isomaltase (0.59 ± 0.00) was observed. In Caco-2/insulin-resistant HepG2 co-culture model, phenolic extracts regulated glucose metabolism by up-regulating the mRNA expressions of IRS1 (9.32-fold), Akt (17.07-fold) and GYS2 (1.5-fold), and down-regulating the GSK-3β (0.22-fold), PEPCK (0.49-fold) and FOXO1 (0.10-fold) mRNA levels. Both U-MLs and F-MLs could improve glucose metabolism, and the partial least squares (PLS) analysis showed that luteoforol and p-coumaric acid were the primary phenolics that strongly correlated with the hypoglycemic ability of MLs. Results suggested that phenolics of MLs can be used as dietary supplements to regulate glucose metabolism.
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Affiliation(s)
- Qiannan Zhao
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Jinyi Yang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Jiahui Li
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Lei Zhang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Xiaohai Yan
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Tianli Yue
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China; College of Food Science and Techonology, Northwest University, Xi'an 710069, China.
| | - Yahong Yuan
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China; College of Food Science and Techonology, Northwest University, Xi'an 710069, China.
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25
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Cui Y, Jing C, Yue Y, Ning M, Chen H, Yuan Y, Yue T. Kefir Ameliorates Alcohol-Induced Liver Injury Through Modulating Gut Microbiota and Fecal Bile Acid Profile in Mice. Mol Nutr Food Res 2024; 68:e2300301. [PMID: 37933689 DOI: 10.1002/mnfr.202300301] [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: 05/09/2023] [Revised: 08/31/2023] [Indexed: 11/08/2023]
Abstract
SCOPE Alcoholic liver disease (ALD) is the leading cause of liver-related deaths worldwide. Kefir has been studied for its properties of anti-obesity, rebuilding intestinal homeostasis, and alleviating non-alcoholic fatty liver disease. However, the possible role of kefir in the prevention or treatment of ALD has not been carefully considered. Here, it evaluated the protective effects of kefir supplementation on alcohol-induced liver injury. METHODS AND RESULTS C57BL/6J mice are fed to Lieber-DeCarli liquid diet containing alcohol to build ALD mouse model, followed by oral administration with kefir. Results indicate that kefir treatment improves liver pathological changes, decreases the expression levels of alanine aminotransferase (ALT) and aspartate aminotransferase (AST) and inflammatory markers, and increases antioxidant levels. Kefir supplementation also restores the intestinal barrier and altered microbial composition, indicates as increases of Blautia, Bacteroides, and Parasutterella and decreases in the Firmicutes/Bacteroidetes (F/B) ratio and populations of Psychrobacter, Bacillus, and Monoglobus. Moreover, kefir supplementation decreases the levels of total bile acids (BAs) and primary BAs and increases the secondary/primary BA ratio. Gut microbes play a key role in the conversion of primary to secondary fecal BAs. CONCLUSION Kefir can ameliorate ALD through regulating the composition of the gut microbiota.
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Affiliation(s)
- Yuanyuan Cui
- College of Food Science and Engineering, Northwest A&F University, Yangling, 712100, China
- Laboratory of Quality & Safety Risk Assessment for Agro-products (Yangling), Ministry of Agriculture, Yangling, 712100, China
| | - Chun Jing
- College of Food Science and Engineering, Northwest A&F University, Yangling, 712100, China
- Laboratory of Quality & Safety Risk Assessment for Agro-products (Yangling), Ministry of Agriculture, Yangling, 712100, China
| | - Yuan Yue
- College of Food Science and Technology, Northwest University, Xi'an, 710069, China
| | - Mengge Ning
- College of Food Science and Engineering, Northwest A&F University, Yangling, 712100, China
- Laboratory of Quality & Safety Risk Assessment for Agro-products (Yangling), Ministry of Agriculture, Yangling, 712100, China
| | - Hong Chen
- College of Food Science and Engineering, Northwest A&F University, Yangling, 712100, China
- Laboratory of Quality & Safety Risk Assessment for Agro-products (Yangling), Ministry of Agriculture, Yangling, 712100, China
| | - Yahong Yuan
- College of Food Science and Engineering, Northwest A&F University, Yangling, 712100, China
- Laboratory of Quality & Safety Risk Assessment for Agro-products (Yangling), Ministry of Agriculture, Yangling, 712100, China
| | - Tianli Yue
- College of Food Science and Engineering, Northwest A&F University, Yangling, 712100, China
- Laboratory of Quality & Safety Risk Assessment for Agro-products (Yangling), Ministry of Agriculture, Yangling, 712100, China
- Xi'an Gaoxin No. 1 High School, Xi'an, 710119, China
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26
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Majeed U, Majeed H, Shafi A, Liu X, Ye J, Wang Y, Xue W, Luo Y, Yue T. DNA binding peptide CF-14 enhances bactericidal efficacy of eugenol/carvacrol nanoparticles to Escherichia coli. Food Chem 2023; 429:136861. [PMID: 37499503 DOI: 10.1016/j.foodchem.2023.136861] [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: 11/20/2022] [Revised: 03/17/2023] [Accepted: 07/10/2023] [Indexed: 07/29/2023]
Abstract
To evaluate the bactericidal action of antimicrobial peptide CF-14, Eugenol (EU) and carvacrol (CAR) nanoparticles (NPs) less than 200 nm were surface-modified with CF14, gaining approximately 200 nm of EU-CF and CAR-CF NPs with swollen morphology. EU-CF and CAR-CF NPs were bactericidal to E. coli at dosage of 0.09% and 0.07% (v/v), respectively; while they were just bacteriostatic to Staphylococcus aureus at 0.10% and 0.08% (v/v). Spectral variations in bacterial carbohydrates (1185-900 cm-1), lipids (3000-2800 cm-1) and DNA (1500-1185 cm-1) were obvious as evident from Fourier transform infrared spectroscopy (FTIR). A higher percentage of membrane damaged (non-revivable) E. coli than S. aureus was found, which indicated electrostatic interactions between Gram-negative E. coli with cationic CF conjugated NPs leading to DNA disintegration. Interestingly, EU-CF and CAR-CF NPs inhibited E. coli growth in orange juice without impacting flavour compounds.
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Affiliation(s)
- Usman Majeed
- College of Food Science and Technology, Northwest University, Xi'an, Shaanxi 710069, China
| | - Hamid Majeed
- Department of Food Sciences, Cholistan University of Veterinary and Animal Sciences, 63100 Bahawalpur, Pakistan
| | - Afshan Shafi
- Department of Food Science and Technology, MNS-University of Agriculture Multan, Pakistan
| | - Xuehua Liu
- College of Food Science and Technology, Northwest University, Xi'an, Shaanxi 710069, China
| | - Jianming Ye
- College of Food Science and Technology, Northwest University, Xi'an, Shaanxi 710069, China
| | - Yuan Wang
- College of Food Science and Technology, Northwest University, Xi'an, Shaanxi 710069, China
| | - Weiming Xue
- School of Chemical Engineering, Northwest University, Xi'an, Shaanxi 710069, China
| | - Yane Luo
- College of Food Science and Technology, Northwest University, Xi'an, Shaanxi 710069, China.
| | - Tianli Yue
- College of Food Science and Technology, Northwest University, Xi'an, Shaanxi 710069, China
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Yue T, Lai JM, Yang Y, Zhang D, Su GX, Zhu J, Wu FQ. [Clinical and imaging features of infective sacroiliitis in children]. Zhonghua Er Ke Za Zhi 2023; 61:1092-1097. [PMID: 38018046 DOI: 10.3760/cma.j.cn112140-20230825-00131] [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: 11/30/2023]
Abstract
Objective: To summarize the clinical, radiological characteristics, and prognosis of infectious sacroiliitis in children. Methods: A case-control study was conducted, including 12 cases of infectious sacroiliitis diagnosed in the Rheumatology and Immunology Department of the Children's Hospital affiliated with the Capital Institute of Pediatrics from June 2018 to June 2023. These cases comprised the case group. Concurrently, 28 cases of pediatric idiopathic arthritis involving the sacroiliac joint in the same department served as the control group. Basic patient information, clinical features, laboratory parameters, and clinical treatment outcomes for both groups were collected and analyzed. Independent sample t-tests and chi-squared tests were used for inter-group comparisons. Results: Among the 12 cases in the case group, there were 5 males and 7 females, with a disease duration of 0.8 (0.5, 1.2) months. Nine patients presented with fever, and 1 patient had limping gait. Human leukocyte antigen (HLA)-B27 positivity was observed in 1 case, and there was no family history of ankylosing spondylitis. In the control group of 28 cases, there were 19 males and 9 females, with a disease duration of 7.0 (3.0, 17.0) months. One patient (4%) had fever, and 14 cases (50%) exhibited limping gait. HLA-B27 positivity was found in 18 cases (64%), and 18 cases (64%) had a family history of ankylosing spondylitis. The case group had higher white blood cell count (WBC), neutrophil ratio, erythrocyte sedimentation rate (ESR), C-reactive protein (CRP) levels, as well as a higher proportion of unilateral involvement on magnetic resonance imaging and bone destruction on CT compared to the control group ((11.1±6.2)×109 vs. (7.3±2.3)×109/L, 0.64±0.10 vs. 0.55±0.12, 72 (34, 86) vs. 18 (5, 41) mm/1 h, 24.6 (10.1, 67.3) mg/L vs. 3.6 (0.8, 15.0) mg/L, 11/12 vs. 36% (10/28), 9/12 vs. 11% (3/28), t=2.90, 3.07, Z=-2.94, -3.28, χ2=10.55, 16.53, all P<0.05). Conclusions: Pediatric infectious sacroiliitis often presents as unilateral involvement with a short disease history. Elevated WBC, CRP, and ESR, as well as a high rate of bone destruction, are also common characteristics.
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Affiliation(s)
- T Yue
- Department of Rheumatology and Immunology, Children's Hospital Capital Institute of Pediatrics, Beijing 100020, China
| | - J M Lai
- Department of Rheumatology and Immunology, Children's Hospital Capital Institute of Pediatrics, Beijing 100020, China
| | - Y Yang
- Department of Radiology, Children's Hospital Capital Institute of Pediatrics, Beijing 100020, China
| | - D Zhang
- Department of Rheumatology and Immunology, Children's Hospital Capital Institute of Pediatrics, Beijing 100020, China
| | - G X Su
- Department of Rheumatology and Immunology, Children's Hospital Capital Institute of Pediatrics, Beijing 100020, China
| | - J Zhu
- Department of Rheumatology and Immunology, Children's Hospital Capital Institute of Pediatrics, Beijing 100020, China
| | - F Q Wu
- Department of Rheumatology and Immunology, Children's Hospital Capital Institute of Pediatrics, Beijing 100020, China
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Li S, Wang S, Wang L, Liu X, Wang X, Cai R, Yuan Y, Yue T, Wang Z. Unraveling symbiotic microbial communities, metabolomics and volatilomics profiles of kombucha from diverse regions in China. Food Res Int 2023; 174:113652. [PMID: 37981364 DOI: 10.1016/j.foodres.2023.113652] [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: 09/07/2023] [Revised: 10/25/2023] [Accepted: 10/31/2023] [Indexed: 11/21/2023]
Abstract
Kombucha is a natural fermented beverage (mixed system). This study aimed to unravel the signatures of kombucha in China to achieve tailor-made microbial consortium. Here, biochemical parameters, microbiome, metabolite production and volatile profile were comprehensively compared and characterized across four regions (AH, HN, SD, SX), both commonalities and distinctions were highlighted. The findings revealed that yeast species yeast Starmerella, Zygosaccharomyces, Dekkera, Pichia and bacterium Komagataeibacter, Gluconobacter were the most common microbes. Additionally, the composition, distribution and stability of microbial composition in liquid phase were superior to those in biofilm. The species diversity, differences, marker and association were analyzed across four areas. Metabolite profiles revealed a total of 163 bioactive compounds (23 flavonoids, 13 phenols), and 68 differential metabolites were screened and identified. Moreover, the metabolic pathways of phenylpropanoids biosynthesis were closely linked with the highest number of metabolites, followed by flavonoid biosynthesis. Sixty-five volatile compounds (23 esters) were identified. Finally, the correlation analysis among the microbial composition and volatile and functional metabolites showed that Komagataeibacter, Gluconolactone, Zygosacchaaromycess, Starmerella and Dekkera seemed closely related to bioactive compounds, especially Komagataeibacter displayed positive correlations with 1-hexadecanol, 5-keto-D-gluconate, L-malic acid, 6-aminohexanoate, Starmerella contributed greatly to gluconolactone, thymidine, anabasine, 2-isopropylmalic acid. Additionally, Candida was related to β-damascenone and α-terpineol, and Arachnomyces and Butyricicoccus showed the consistency of associations with specific esters and alcohols. These findings provided crucial information for creating a stable synthetic microbial community structure, shedding light on fostering stable kombucha and related functional beverages.
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Affiliation(s)
- Shiqi Li
- College of Food Science and Engineering, Northwest A&F University, YangLing, Shaanxi 712100, China; Laboratory of Quality & Safety Risk Assessment for Agro-products (YangLing), Ministry of Agriculture, Yangling, Shaanxi 712100, China
| | - Saiqun Wang
- College of Food Science and Engineering, Northwest A&F University, YangLing, Shaanxi 712100, China; Laboratory of Quality & Safety Risk Assessment for Agro-products (YangLing), Ministry of Agriculture, Yangling, Shaanxi 712100, China
| | - Leran Wang
- College of Food Science and Engineering, Northwest A&F University, YangLing, Shaanxi 712100, China; Laboratory of Quality & Safety Risk Assessment for Agro-products (YangLing), Ministry of Agriculture, Yangling, Shaanxi 712100, China
| | - Xiaoshuang Liu
- College of Food Science and Engineering, Northwest A&F University, YangLing, Shaanxi 712100, China; Laboratory of Quality & Safety Risk Assessment for Agro-products (YangLing), Ministry of Agriculture, Yangling, Shaanxi 712100, China
| | - Xingnan Wang
- College of Food Science and Engineering, Northwest A&F University, YangLing, Shaanxi 712100, China; Laboratory of Quality & Safety Risk Assessment for Agro-products (YangLing), Ministry of Agriculture, Yangling, Shaanxi 712100, China
| | - Rui Cai
- College of Food Science and Engineering, Northwest University, Xi'an, Shaanxi 710069, China
| | - Yahong Yuan
- College of Food Science and Engineering, Northwest University, Xi'an, Shaanxi 710069, China
| | - Tianli Yue
- College of Food Science and Engineering, Northwest University, Xi'an, Shaanxi 710069, China
| | - Zhouli Wang
- College of Food Science and Engineering, Northwest A&F University, YangLing, Shaanxi 712100, China; Laboratory of Quality & Safety Risk Assessment for Agro-products (YangLing), Ministry of Agriculture, Yangling, Shaanxi 712100, China.
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Zan L, Zhang W, Shang S, Cui Y, Pei J, Yuan Y, Yue T. Alleviating effect of selenium-enriched Lactobacillus plantarum 6076 on dextran sulfate sodium-induced colitis and liver inflammation in mice. Food Funct 2023; 14:10151-10162. [PMID: 37902068 DOI: 10.1039/d3fo03842d] [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] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/31/2023]
Abstract
The aim of this study is to investigate the alleviating effect of selenium-enriched Lactobacillus plantarum (SL) 6076 on colitis and liver inflammation induced by sodium dextran sulfate (DSS) in mice and its potential molecular mechanisms. Lactobacillus plantarum (LA) was cultured for 3 generations on MRS medium containing sodium selenite to generate SL. LA (3.2 × 1011 CFU mL-1), low selenium Lactobacillus plantarum (LS) (3.9 × 1010 CFU mL-1, 0.35 mg mL-1 Se) and high selenium Lactobacillus plantarum (HS) (2.8 × 1010 CFU mL-1, 0.52 mg mL-1 Se) were continuously fed to mice for 21 d to observe their effects on DSS-induced colitis and liver inflammation in mice. The composition of gut microbiota was detected through high-throughput 16S rRNA sequencing, and inflammatory cytokines, oxidative stress parameters, and serum biochemical indicators were measured in the colon and liver using quantitative polymerase chain reaction (qPCR) and biochemical analysis methods. The results showed that SL alleviated inflammation symptoms in the colon and liver, reduced the expression of inflammatory factors in the colon and liver, regulated oxidative stress responses in the colon, downregulated NF-κB-P65 pathway factors, and altered the composition and structure of the gut microbiota. In summary, DSS-induced colitis may cause liver inflammation, and SL had a significant relieving effect on both colon and liver inflammation. The intervention effect of SL was better than that of LA, while HS was better than LS. SL had a significant alleviating effect on DSS-induced colitis, and may exert its therapeutic effect by downregulating NF-κB-P65 signaling pathways and regulating the structure of intestinal microbiota. This study provides a new approach for the treatment of colitis.
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Affiliation(s)
- Lixia Zan
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China.
- College of Biological Sciences and Engineering, Shaanxi Province Key Laboratory of Bio-resources, QinLing-Bashan Mountains Bioresources Comprehensive Development C. I. C., Qinba State Key Laboratory of Biological Resources and Ecological Environment, Shaanxi University of Technology, Hanzhong 723000, China
| | - Wenyi Zhang
- College of Biological Sciences and Engineering, Shaanxi Province Key Laboratory of Bio-resources, QinLing-Bashan Mountains Bioresources Comprehensive Development C. I. C., Qinba State Key Laboratory of Biological Resources and Ecological Environment, Shaanxi University of Technology, Hanzhong 723000, China
| | - Shufeng Shang
- College of Biological Sciences and Engineering, Shaanxi Province Key Laboratory of Bio-resources, QinLing-Bashan Mountains Bioresources Comprehensive Development C. I. C., Qinba State Key Laboratory of Biological Resources and Ecological Environment, Shaanxi University of Technology, Hanzhong 723000, China
| | - Yuanyuan Cui
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China.
| | - Jinjin Pei
- College of Biological Sciences and Engineering, Shaanxi Province Key Laboratory of Bio-resources, QinLing-Bashan Mountains Bioresources Comprehensive Development C. I. C., Qinba State Key Laboratory of Biological Resources and Ecological Environment, Shaanxi University of Technology, Hanzhong 723000, China
| | - Yahong Yuan
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China.
- College of Food Science and Technology, Northwest University, Xi'an 710069, China
| | - Tianli Yue
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China.
- College of Food Science and Technology, Northwest University, Xi'an 710069, China
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Song W, Wang T, Cui X, Li L, Chen B, Li Y, Yue T. Lactobacillus coryniformis subsp. torquens T3 alleviates non-alcoholic fatty liver disease via reconstruction of the gut microbiota and redox system. J Sci Food Agric 2023; 103:6814-6825. [PMID: 37300818 DOI: 10.1002/jsfa.12774] [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] [Subscribe] [Scholar Register] [Received: 03/10/2023] [Revised: 05/26/2023] [Accepted: 06/02/2023] [Indexed: 06/12/2023]
Abstract
BACKGROUND A high-fat diet (HFD) that induces obesity has become the most common type of diet worldwide, leading to serious global health issues. Obesity is associated with an increased risk of non-alcoholic fatty liver disease (NAFLD). Probiotic supplements have been shown to help alleviate obesity. The present study aimed to investigate the mechanism by which Lactobacillus coryniformis supsp. torquens T3 (T3L) alleviated NAFLD induced by HFD via reconstruction of the gut microbiota and redox system. RESULTS The results showed that, compared with the HFD group, T3L inhibited obesity and relieved fat accumulation in the liver of mice with NAFLD. In addition, T3L inhibited liver inflammation and oxidative stress injury in NAFLD mice by regulating the lipopolysaccharide (LPS) inflammatory pathway in the liver. Furthermore, T3L changed the composition of the intestinal flora, reduced the abundance of harmful bacteria in the intestinal tract, enhanced the mechanical function of the intestinal barrier, and increased the short-chain fatty acid contents, thus inhibiting the secondary metabolite LPS, which directly causes liver damage through the portal vein. CONCLUSION In summary, T3L ameliorated NAFLD induced by obesity through the liver-gut axis pathway, thus reducing oxidative stress and liver injury. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Wei Song
- College of Food Science and Technology, Northwest University, Xi'an, China
- Laboratory of Nutritional and Healthy Food-Individuation Manufacturing Engineering, Xi'an, china
- Research Center of Food Safety Risk Assessment and Control, Xi'an, China
| | - Tianyi Wang
- Department of Food Science and Engineering, Harbin Institute of Technology, Harbin, China
| | - Xiaole Cui
- College of Food Science and Technology, Northwest University, Xi'an, China
- Laboratory of Nutritional and Healthy Food-Individuation Manufacturing Engineering, Xi'an, china
- Research Center of Food Safety Risk Assessment and Control, Xi'an, China
| | - Lingling Li
- College of Food Science and Technology, Northwest University, Xi'an, China
- Laboratory of Nutritional and Healthy Food-Individuation Manufacturing Engineering, Xi'an, china
- Research Center of Food Safety Risk Assessment and Control, Xi'an, China
| | - Bing Chen
- College of Food Science and Technology, Northwest University, Xi'an, China
- Laboratory of Nutritional and Healthy Food-Individuation Manufacturing Engineering, Xi'an, china
- Research Center of Food Safety Risk Assessment and Control, Xi'an, China
| | - Yanjie Li
- Key Laboratory of Radiopharmacokinetics for Innovative Drugs, Chinese Academy of Medical Sciences and Institute of Radiation Medicine, Chinese Academy of Medical Sciences and Peking Union Medical College, Tianjin, China
| | - Tianli Yue
- College of Food Science and Technology, Northwest University, Xi'an, China
- Laboratory of Nutritional and Healthy Food-Individuation Manufacturing Engineering, Xi'an, china
- Research Center of Food Safety Risk Assessment and Control, Xi'an, China
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Cui Y, Guo P, Ning M, Yue Y, Yuan Y, Yue T. Kluyveromyces marxianus supplementation ameliorates alcohol-induced liver injury associated with the modulation of gut microbiota in mice. Food Funct 2023; 14:9920-9935. [PMID: 37853829 DOI: 10.1039/d3fo01796f] [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] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2023]
Abstract
The aim of this study was to evaluate the intervention effect of the potential probiotic Kluyveromyces marxianus YG-4 isolated from Tibetan kefir grains on alcoholic liver disease (ALD). Eight-week-old male C57BL/6J mice were fed with a Lieber-DeCarli (LDC) diet containing ethanol with a progressively increasing concentration from 1% to 4% (vol/vol) to establish an ALD mouse model. Our results suggested that K. marxianus treatment improved ALD, as demonstrated by the reduction of serum ALT and AST levels and the suppression of TLR4/NF-κB-mediated inflammatory response in the liver. K. marxianus administration significantly elevated antioxidant activities of SOD, CAT and GSH-Px, and reduced the MDA level in mice. K. marxianus supplementation repaired the gut barrier by increasing tight junction proteins and the number of goblet cells in the colon of ALD mice. In addition, treatment with K. marxianus restored alcohol-induced gut dysbiosis. Specifically, K. marxianus administration depleted the abundance of Lactobacillus, Coriobacteriaceae_UCG-002 and Candida, while increased that of Allobaculum, Dubosiella and Epicoccum in mice. Our findings open new possibilities for K. marxianus application in ALD treatment.
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Affiliation(s)
- Yuanyuan Cui
- College of Food Science and Engineering, Northwest A&F University, Yangling, 712100, China.
- Laboratory of Quality & Safety Risk Assessment for Agro-products (Yangling), Ministry of Agriculture, Yangling, 712100, China.
| | - Peng Guo
- College of Food Science and Engineering, Northwest A&F University, Yangling, 712100, China.
- Laboratory of Quality & Safety Risk Assessment for Agro-products (Yangling), Ministry of Agriculture, Yangling, 712100, China.
| | - Mengge Ning
- College of Food Science and Engineering, Northwest A&F University, Yangling, 712100, China.
- Laboratory of Quality & Safety Risk Assessment for Agro-products (Yangling), Ministry of Agriculture, Yangling, 712100, China.
| | - Yuan Yue
- Xi'an Gaoxin No. 1 High School, Xi'an, 710119, China
| | - Yahong Yuan
- College of Food Science and Engineering, Northwest A&F University, Yangling, 712100, China.
- Laboratory of Quality & Safety Risk Assessment for Agro-products (Yangling), Ministry of Agriculture, Yangling, 712100, China.
- College of Food Science and Technology, Northwest University, Xi'an, 710069, China
| | - Tianli Yue
- College of Food Science and Engineering, Northwest A&F University, Yangling, 712100, China.
- Laboratory of Quality & Safety Risk Assessment for Agro-products (Yangling), Ministry of Agriculture, Yangling, 712100, China.
- College of Food Science and Technology, Northwest University, Xi'an, 710069, China
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Qi J, Wang Z, Wen X, Tan W, Yuan Y, Yue T. Nanosilver Embedded in a Magnetosome Nanoflower to Enhance Antibacterial Activity for Wound Dressing Applications. ACS Appl Mater Interfaces 2023; 15:48882-48891. [PMID: 37823552 DOI: 10.1021/acsami.3c08483] [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] [Subscribe] [Scholar Register] [Indexed: 10/13/2023]
Abstract
The natural biofilm on magnetosomes obtained from the biomineralization of magnetotactic bacteria, which replaced a complex chemical modification process on the surface of Fe3O4, can be used as the organic component and copper(II) ions as the inorganic component to form organic-inorganic nanoflowers in phosphate systems. Characterization by scanning electron microscopy, Fourier transform infrared spectroscopy, and vibrating-sample magnetometry proved that magnetic nanoflowers loaded with silver ions (Ag/MN-Cu×NFs) were successfully fabricated. In vitro antibacterial experiments demonstrated that Ag/MN-Cu×NFs displayed strong antibacterial effects against Escherichia coli and Staphylococcus aureus, with minimum inhibitory concentrations of 10 and 80 μg/mL, respectively. Ag/MN-Cu×NFs, which possessed good biocompatibility as confirmed by cytotoxicity and hemolysis tests, were able to promote wound healing in the face of bacterial infection in vivo without causing toxicity to major organs. Therefore, magnetosomes as a natural carrier have great application potential in the synthesis of multifunctional magnetosomes by direct hybridization with a target substance.
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Affiliation(s)
- Jianrui Qi
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Zewei Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Xin Wen
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Weiteng Tan
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Yahong Yuan
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
- College of Food Science and Technology, Northwest University, Xi'an 710069, China
| | - Tianli Yue
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
- College of Food Science and Technology, Northwest University, Xi'an 710069, China
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Qi J, Zhao H, Ning M, Wang K, Yuan Y, Yue T. Correction to "Strategy for Avoiding Alicyclobacillus acidoterrestris Contamination of Apple Juice by Adding Magnetosomes/Antibacterial Peptide Composites". J Agric Food Chem 2023; 71:14391. [PMID: 37749893 DOI: 10.1021/acs.jafc.3c06516] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 09/27/2023]
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Ye J, Li Y, Wang X, Yu M, Liu X, Zhang H, Meng Q, Majeed U, Jian L, Song W, Xue W, Luo Y, Yue T. Positive interactions among Corynebacterium glutamicum and keystone bacteria producing SCFAs benefited T2D mice to rebuild gut eubiosis. Food Res Int 2023; 172:113163. [PMID: 37689914 DOI: 10.1016/j.foodres.2023.113163] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [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: 01/30/2023] [Revised: 06/14/2023] [Accepted: 06/16/2023] [Indexed: 09/11/2023]
Abstract
Accumulating evidences strongly support the correlations between the compositions of gut microbiome and therapeutic effects on Type 2 diabetes (T2D). Notably, gut microbes such as Akkermansia muciniphila are found able to regulate microecological balance and alleviate dysmetabolism of mice bearing T2D. In order to search out similarly functional bacteria, bacteriophage MS2 with a good specificity to bacteria carrying fertility (F) factor were used to treat T2D mice. Based on multi-omics analysis of microbiome and global metabolism of mice, we observed that gavage of bacteriophage MS2 and metformin led to a significant increase in the abundance of Corynebacterium glutamicum and A. muciniphila, respectively. Consequently, the gut microbiota were remodeled, leading to variations in metabolites and a substantial increase in short-chain fatty acids (SCFAs). In which, the amount of acetate, propionate, and butyrate presented negative correlations to that of proinflammatory cytokines, which was beneficial to repairing the intestinal barriers and improving their functions. Moreover, main short fatty acid (SCFA) producers exhibited positive interactions, further facilitating the restoration of gut eubiosis. These findings revealed that C. glutamicum and its metabolites may be potential dietary supplements for the treatment of T2D. Moreover, our research contributes to a novel understanding of the underlying mechanism by which functional foods exert their anti-diabetic effects.
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Affiliation(s)
- Jianming Ye
- College of Food Science and Technology, Northwest University, Xi'an, Shaanxi 710069, China
| | - Yihua Li
- The Second Hospital of Hebei Medical University, Shijiazhuang, Hebei 050000, China
| | - Xiaochen Wang
- College of Food Science and Technology, Northwest University, Xi'an, Shaanxi 710069, China
| | - Mengxi Yu
- College of Food Science and Technology, Northwest University, Xi'an, Shaanxi 710069, China
| | - Xuehua Liu
- College of Food Science and Technology, Northwest University, Xi'an, Shaanxi 710069, China
| | - Huaxin Zhang
- College of Chemical Engineering, Northwest University, Xi'an, Shaanxi 710069, China
| | - Qiang Meng
- College of Food Science and Technology, Northwest University, Xi'an, Shaanxi 710069, China
| | - Usman Majeed
- College of Food Science and Technology, Northwest University, Xi'an, Shaanxi 710069, China
| | - Lijuan Jian
- College of Food Science and Technology, Northwest University, Xi'an, Shaanxi 710069, China
| | - Wei Song
- College of Food Science and Technology, Northwest University, Xi'an, Shaanxi 710069, China
| | - Weiming Xue
- College of Chemical Engineering, Northwest University, Xi'an, Shaanxi 710069, China
| | - Yane Luo
- College of Food Science and Technology, Northwest University, Xi'an, Shaanxi 710069, China; Laboratory of Nutritional and Healthy Food-Individuation Manufacturing Engineering, Shaanxi Xi'an 710069, China; Research Center of Food Safety Risk Assessment and Control, Shaanxi, Xi'an 710069, China.
| | - Tianli Yue
- College of Food Science and Technology, Northwest University, Xi'an, Shaanxi 710069, China; Laboratory of Nutritional and Healthy Food-Individuation Manufacturing Engineering, Shaanxi Xi'an 710069, China; Research Center of Food Safety Risk Assessment and Control, Shaanxi, Xi'an 710069, China.
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Li S, Wang X, Luo Y, Chen Z, Yue T, Cai R, Muratkhan M, Zhao Z, Wang Z. A green versatile packaging based on alginate and anthocyanin via incorporating bacterial cellulose nanocrystal-stabilized camellia oil Pickering emulsions. Int J Biol Macromol 2023; 249:126134. [PMID: 37543266 DOI: 10.1016/j.ijbiomac.2023.126134] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [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: 07/30/2023] [Accepted: 08/02/2023] [Indexed: 08/07/2023]
Abstract
This study aims to develop a versatile intelligent packaging based on alginate (Alg) and anthocyanin (Ant) by incorporating bacterial cellulose nanocrystal-stabilized camellia oil Pickering emulsions. Firstly, bacterial cellulose nanocrystals (BCNs) matrix produced from kombucha was incorporated with camellia oil into via ultrasonic triggering, forming a stable and multifunctional camellia oil-bacterial cellulose nanocrystal Pickering nanoemulsions (CBPE). The microstructure and rheology results of the emulsion confirmed the stabilized preparation of CBPE. Subsequently, the CBPE was integrated into the three-dimensional network structure composed of alginate/anthocyanin. The composite film (Alg-Ant-CBPE) was designed through Ca2+ crosslinking, intermolecular hydrogen bonding and dehydration condensation. The fabricated color indicator films with different concentrations of CBPE (0.1 %-0.4 %), showed varying degree of improvement in hydrophobicity, UV shielding, mechanical strength, thermal stability, water vapor barrier properties and antioxidant capacities. When applied to yogurt, the Alg-Ant-CBPE4 exhibited more pronounced color changes compared to Alg-Ant, enabling visual detection of food freshness. In conclusion, the incorporation of Pickering nanoemulsion provides an effective and promising approach to enhance the performance of polysaccharide-based intelligent packaging.
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Affiliation(s)
- Shiqi Li
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China; Laboratory of Quality & Safety Risk Assessment for Agro-products (Yangling), Ministry of Agriculture, Yangling, Shaanxi 712100, China
| | - Xingnan Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China; Laboratory of Quality & Safety Risk Assessment for Agro-products (Yangling), Ministry of Agriculture, Yangling, Shaanxi 712100, China
| | - Yong Luo
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China; Laboratory of Quality & Safety Risk Assessment for Agro-products (Yangling), Ministry of Agriculture, Yangling, Shaanxi 712100, China
| | - Zilin Chen
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China; Laboratory of Quality & Safety Risk Assessment for Agro-products (Yangling), Ministry of Agriculture, Yangling, Shaanxi 712100, China
| | - Tianli Yue
- College of Food Science and Engineering, Northwest University, Xi'an, Shaanxi 710069, China
| | - Rui Cai
- College of Food Science and Engineering, Northwest University, Xi'an, Shaanxi 710069, China
| | - Marat Muratkhan
- Department of Food Technology and Processing Products, Technical Faculty, Saken Seifullin Kazakh Agrotechnical University, Zhenis Avenue, 62, Nur-Sultan 010000, Kazakhstan
| | - Zidan Zhao
- Institute of Quality Standards and Testing Technology for Agricultural Products (Ningxia), Yinchuan 750002, Ningxia, China.
| | - Zhouli Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China; Laboratory of Quality & Safety Risk Assessment for Agro-products (Yangling), Ministry of Agriculture, Yangling, Shaanxi 712100, China.
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Qi J, Zhao H, Ning M, Wang K, Yuan Y, Yue T. Strategy for Avoiding Alicyclobacillus acidocaldarius Contamination of Apple Juice by Adding Magnetosomes/Antibacterial Peptide Composites. J Agric Food Chem 2023; 71:12819-12828. [PMID: 37596994 DOI: 10.1021/acs.jafc.3c03291] [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] [Subscribe] [Scholar Register] [Indexed: 08/21/2023]
Abstract
The survival of Alicyclobacillus acidocaldarius (A. acidocaldarius) in fruit juice after pasteurization results in high economic losses due to unpalatability. The present work addressed this issue by inhibiting the growth of A. acidocaldarius in apple juice by the addition of MN@IDR-1018 composites formed of innate defense regulator 1018 (IDR-1018) antibacterial peptides that are coupled on the surfaces of magnetosomes (MN) via amidation reactions. MN@IDR-1018 was demonstrated to provide excellent antibacterial activity against A. acidoterrestris with a minimum inhibitory concentration of 100 μg mL-1, which led to cell death via membrane dissolution and rupture. In addition, this concentration of MN@IDR-1018 was proved to present low toxicity in mice and had no discernible effect on the color, flavor, and aroma of apple juice. This enables the active material to be extracted from the apple juice by the application of a magnetic field, thereby avoiding the development of antibiotic resistance.
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Affiliation(s)
- Jianrui Qi
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Hongfan Zhao
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Mengge Ning
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Kai Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Yahong Yuan
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
- College of Food Science and Technology, Northwest University, Xi'an 710069, China
| | - Tianli Yue
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
- College of Food Science and Technology, Northwest University, Xi'an 710069, China
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37
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Kou LG, Guo SH, Gao YR, Yue T, Wang YQ. Oxidative Cleavage and Fluoromethylthiolation of C═C Bonds: A General Route toward Mono-, Di-, and Trifluoromethylthioesters from Alkenes. Org Lett 2023; 25:5984-5988. [PMID: 37548642 DOI: 10.1021/acs.orglett.3c02101] [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: 08/08/2023]
Abstract
A novel oxidative cleavage and fluoromethylthiolation reaction of C═C bonds has been developed that represents the first and general method for the preparation of mono-, di-, and trifluoromethylthioesters from alkenes. The protocol features excellent product selectivity and substrate suitability. Various observations suggested that the protocol proceeded via a two-step radical process and that aldehyde was the key intermediate. What's more meaningful is that this route provides a new direction for converting alkenes into higher-value-added carbonyl-containing chemicals.
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Affiliation(s)
- Li-Gang Kou
- Key Laboratory of Synthetic and Natural Functional Molecule Chemistry of Ministry of Education, College of Chemistry & Materials Science, Northwest University, Xi'an 710127, China
| | - Shi-Huan Guo
- College of Food Science and Technology, Laboratory of Nutritional and Healthy Food-Individuation Manufacturing Engineering, Research Center of Food Safety Risk Assessment and Control, Northwest University, Xi'an 710127, China
| | - Ya-Ru Gao
- Key Laboratory of Synthetic and Natural Functional Molecule Chemistry of Ministry of Education, College of Chemistry & Materials Science, Northwest University, Xi'an 710127, China
| | - Tianli Yue
- College of Food Science and Technology, Laboratory of Nutritional and Healthy Food-Individuation Manufacturing Engineering, Research Center of Food Safety Risk Assessment and Control, Northwest University, Xi'an 710127, China
| | - Yong-Qiang Wang
- Key Laboratory of Synthetic and Natural Functional Molecule Chemistry of Ministry of Education, College of Chemistry & Materials Science, Northwest University, Xi'an 710127, China
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Fan Q, Dong X, Wang Z, Yue Y, Yuan Y, Wang Z, Yue T. TMT-Based Quantitative Proteomics and Non-targeted Metabolomic Analyses Reveal the Antibacterial Mechanism of Hexanal against Vibrio parahaemolyticus. J Agric Food Chem 2023; 71:12105-12115. [PMID: 37498004 DOI: 10.1021/acs.jafc.3c00009] [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] [Subscribe] [Scholar Register] [Indexed: 07/28/2023]
Abstract
Hexanal is a phytochemical with antimicrobial activity. However, its antibacterial effect and mechanism against Vibrio parahaemolyticus (V. parahaemolyticus) remain unclear. The study aims to elucidate the associated mechanism using tandem mass tag quantitative proteomics and non-targeted metabolomics. Hexanal treatment reduced intracellular ATP concentration, increased membrane permeability, and destroyed the morphology and ultrastructure of V. parahaemolyticus cells. Proteomics and metabolomics data indicated that 572 differentially expressed proteins (DEPs) and 241 differential metabolites (DMs) were identified in hexanal-treated V. parahaemolyticus. These DEPs and DMs were involved in multiple biological pathways including amino acid metabolism, purine and pyrimidine biosynthesis, etc. Bioinformatics analysis revealed that hexanal damaged the structure and function of cell membranes, inhibited nucleotide metabolism, and disturbed carbohydrate metabolism and tricarboxylic acid cycle (TCA) cycle, which ultimately resulted in growth inhibition and bacterial death. The study is conducive to better understand the mode of action of hexanal against V. parahaemolyticus and offers experimental foundation for the application of hexanal as the antibacterial agent in the seafood-associated industry.
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Affiliation(s)
- Qiuxia Fan
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Xinru Dong
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Zewei Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Yuan Yue
- Xi'an Gaoxin No.1 High School, Xian 710000, People's Republic of China
| | - Yahong Yuan
- College of Food Science and Technology, Northwest University, Xi'an 710069, China
| | - Zhouli Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Tianli Yue
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
- College of Food Science and Technology, Northwest University, Xi'an 710069, China
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39
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Ma X, Zhang Y, Qiao X, Yuan Y, Sheng Q, Yue T. Target-Induced AIE Effect Coupled with CRISPR/Cas12a System Dual-Signal Biosensing for the Ultrasensitive Detection of Gliotoxin. Anal Chem 2023; 95:11723-11731. [PMID: 37493946 DOI: 10.1021/acs.analchem.3c01760] [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] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 07/27/2023]
Abstract
Here, a novel rapid and ultrasensitive aptamer biosensor was designed for target-induced activation of AIE effect and followed by the activation of Crispr Cas12a (LbCpf1)-mediated cleavage to achieve dual-signal detection. The prepared DNA building blocks contain the target aptamer, ssDNA-Fc, and Activator1. In this system, the activation mode was divided into two steps. First, when the target interacts with the aptamers, the DNA building blocks would be disintegrated rapidly, releasing a mass of Ac1, generating ETTC-dsDNA aggregated to produce a fluorescence signal by the AIE effect. Second, with the release of Ac2, LbCpf1-crRNA was activated, which greatly improves the ssDNA-Fc cleavage efficiency to render signal amplification and ultrasensitive detection of the target. Satisfactorily, using this approach to detect gliotoxin, optimal conditions for detection was achieved for reducing the detection time to 55 min, achieving a low detection limit of 2.4 fM and a satisfactory linear in the range of 50 fM to 1 nM, which addressed the shortcoming of a weak electrochemical signal in previous sensors. The water-insoluble AIE material was coupled with DNA to obtain water-soluble ETTC-dsDNA and successfully introduced into the sensor system, with a low detection limit of 5.6 fM. Subsequently, the biosensor combined with handheld electrochemical workstation was successfully applied in the detection of gliotoxin in five actual samples, with a detection range of 32.0 to 2.09 × 108 pM. This strategy not only provides a novel and effective detection platform for mycotoxins in complex food matrices but also opens a promising avenue for various molecules detection in imaging and disease diagnosis.
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Affiliation(s)
- Xin Ma
- College of Food Science and Technology, Northwest University, Xi'an, Shaanxi 710069, China
- Laboratory of Nutritional and Healthy Food-Individuation Manufacturing Engineering/Research Center of Food Safety Risk Assessment and Control, Xi'an, Shaanxi 710069, China
| | - Yu Zhang
- College of Food Science and Technology, Northwest University, Xi'an, Shaanxi 710069, China
- Laboratory of Nutritional and Healthy Food-Individuation Manufacturing Engineering/Research Center of Food Safety Risk Assessment and Control, Xi'an, Shaanxi 710069, China
| | - Xiujuan Qiao
- Key Laboratory of Optic-electric Sensing and Analytical Chemistry for Life Science, MOE, Shandong Key Laboratory of Biochemical Analysis, Qingdao University of Science and Technology, Qingdao 266042, China
| | - Yahong Yuan
- College of Food Science and Technology, Northwest University, Xi'an, Shaanxi 710069, China
- Laboratory of Nutritional and Healthy Food-Individuation Manufacturing Engineering/Research Center of Food Safety Risk Assessment and Control, Xi'an, Shaanxi 710069, China
| | - Qinglin Sheng
- College of Food Science and Technology, Northwest University, Xi'an, Shaanxi 710069, China
- Laboratory of Nutritional and Healthy Food-Individuation Manufacturing Engineering/Research Center of Food Safety Risk Assessment and Control, Xi'an, Shaanxi 710069, China
| | - Tianli Yue
- College of Food Science and Technology, Northwest University, Xi'an, Shaanxi 710069, China
- Laboratory of Nutritional and Healthy Food-Individuation Manufacturing Engineering/Research Center of Food Safety Risk Assessment and Control, Xi'an, Shaanxi 710069, China
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Wang Y, Wang X, Huang Y, Yue T, Cao W. Analysis of Volatile Markers and Their Biotransformation in Raw Chicken during Staphylococcus aureus Early Contamination. Foods 2023; 12:2782. [PMID: 37509874 PMCID: PMC10379977 DOI: 10.3390/foods12142782] [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: 06/10/2023] [Revised: 07/12/2023] [Accepted: 07/17/2023] [Indexed: 07/30/2023] Open
Abstract
To address the potential risks to food safety, headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS) and headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS) were used to analyze the volatile organic compounds (VOCs) generated from chilled chicken contaminated with Staphylococcus aureus during early storage. Together with the KEGG database, we analyzed differential metabolites and their possible biotransformation pathways. Orthogonal partial least squares discriminant analysis (OPLS-DA) was applied to characterize VOCs and identify biomarkers associated with the early stage of chicken meat contamination with S. aureus. The results showed 2,6,10,15-tetramethylheptadecane, ethyl acetate, hexanal, 2-methylbutanal, butan-2-one, 3-hydroxy-2-butanone, 3-methylbutanal, and cyclohexanone as characteristic biomarkers, and 1-octen-3-ol, tetradecane, 2-hexanol, 3-methyl-1-butanol, and ethyl 2-methylpropanoate as potential characteristic biomarkers. This provides a theoretical basis for the study of biomarkers of Staphylococcus aureus in poultry meat.
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Affiliation(s)
- Yin Wang
- Department of Food Science, College of Food Science and Technology, Northwest University, Xi'an 710069, China
| | - Xian Wang
- Department of Food Science, College of Food Science and Technology, Northwest University, Xi'an 710069, China
| | - Yuanyuan Huang
- Department of Food Science, College of Food Science and Technology, Northwest University, Xi'an 710069, China
| | - Tianli Yue
- Department of Food Science, College of Food Science and Technology, Northwest University, Xi'an 710069, China
| | - Wei Cao
- Department of Food Science, College of Food Science and Technology, Northwest University, Xi'an 710069, China
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Sun Y, Shi J, Qi J, Yue T, Yuan Y, Shi Y. In Vitro and In Vivo Evaluation of Chlorogenic Acid-Encapsulated Lignin on Patulin Adsorption and Alleviation of Patulin-Induced Colonic Damage. J Agric Food Chem 2023. [PMID: 37439414 DOI: 10.1021/acs.jafc.3c03564] [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] [Subscribe] [Scholar Register] [Indexed: 07/14/2023]
Abstract
Patulin (PAT) is a water-soluble mycotoxin that causes digestive tract damage and liver and kidney function abnormalities. The current control approaches only reduce the amount of PAT in raw materials and food, which is difficult to remove once ingested in the body. In this study, lignin-based cross-linked particles loaded with chlorogenic acid were prepared, which intervened the liver and colon damage caused by PAT in mice. In the simulated digestion process in vitro, the accumulated adsorption capacity of the LB/CA-SH for PAT was 0.934 mg/g. LB/CA-SH intervention reversed the shortening of the colon length, alleviated the changes in the activities of antioxidant enzymes, and reduced the levels of oxidation markers protein carbonyl and malondialdehyde in the colon tissue of the model group. The absorption of sorbent alleviated the decrease of organ index and the abnormality of serum biochemical indexes (alanine aminotransferase, aspartate aminotransferase, urea nitrogen, and uric acid) caused by PAT. These results support the potential of using LB/CA-SH as a novel protective agent to reduce the toxicity of PAT.
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Affiliation(s)
- Yuhan Sun
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
- Laboratory of Quality & Safety Risk Assessment for Agro-products (Yangling), Ministry of Agriculture, Yangling 712100, China
| | - Jiajun Shi
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
- Laboratory of Quality & Safety Risk Assessment for Agro-products (Yangling), Ministry of Agriculture, Yangling 712100, China
| | - Jianrui Qi
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
- Laboratory of Quality & Safety Risk Assessment for Agro-products (Yangling), Ministry of Agriculture, Yangling 712100, China
| | - Tianli Yue
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
- College of Food Science and Techonology, Northwest University, Xi'an 710069, China
- Laboratory of Quality & Safety Risk Assessment for Agro-products (Yangling), Ministry of Agriculture, Yangling 712100, China
| | - Yahong Yuan
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
- College of Food Science and Techonology, Northwest University, Xi'an 710069, China
- Laboratory of Quality & Safety Risk Assessment for Agro-products (Yangling), Ministry of Agriculture, Yangling 712100, China
| | - Yiheng Shi
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China
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Li S, Liu X, Wang L, Wang K, Li M, Wang X, Yuan Y, Yue T, Cai R, Wang Z. Innovative beverage creation through symbiotic microbial communities inspired by traditional fermented beverages: current status, challenges and future directions. Crit Rev Food Sci Nutr 2023:1-28. [PMID: 37357963 DOI: 10.1080/10408398.2023.2225191] [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] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 06/27/2023]
Abstract
Fermented beverages (FBs) are facing challenges in functional performance and flavor complexity, necessitating the development of new multi-functional options. Traditional fermented beverages (TFBs), both alcoholic and nonalcoholic, have gained increased attention for their health-promoting effects during the COVID-19 pandemic. This review summarized the primary commercially available probiotics of FBs, along with the limitations of single and mixed probiotic FBs. It also examined the recent research progress on TFBs, emphasizing the typical microbial communities (MC) of TFBs, and TFBs made from crops (grains, vegetables, fruits, etc.) worldwide and their associated functions and health benefits. Furthermore, the construction, technical bottlenecks of the synthetic MC involved in developing innovative FBs were presented, and the promising perspective of FBs was described. Drawing inspiration from the MC of TFBs, developing of stable and multifunctional FBs using synthetic MC holds great promise for beverage industry. However, synthetic MC suffers from structural instability and poorly acknowledged interaction mechanisms, resulting in disappointing results in FBs. Future researches should prioritize creating synthetic MC fermentation that closely resemble natural fermentation, tailored to meet the needs of different consumers. Creating personalized FBs with high-tech intelligence is vital in attracting potential consumers and developing novel beverages for the future.
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Affiliation(s)
- Shiqi Li
- College of Food Science and Engineering, Northwest A&F University, YangLing, Shaanxi, China
- Laboratory of Quality & Safety Risk Assessment for Agro-products (YangLing), Ministry of Agriculture, Yangling, Shaanxi, China
| | - Xiaoshuang Liu
- College of Food Science and Engineering, Northwest A&F University, YangLing, Shaanxi, China
- Laboratory of Quality & Safety Risk Assessment for Agro-products (YangLing), Ministry of Agriculture, Yangling, Shaanxi, China
| | - Leran Wang
- College of Food Science and Engineering, Northwest A&F University, YangLing, Shaanxi, China
- Laboratory of Quality & Safety Risk Assessment for Agro-products (YangLing), Ministry of Agriculture, Yangling, Shaanxi, China
| | - Kai Wang
- College of Food Science and Engineering, Northwest A&F University, YangLing, Shaanxi, China
- Laboratory of Quality & Safety Risk Assessment for Agro-products (YangLing), Ministry of Agriculture, Yangling, Shaanxi, China
| | - Menghui Li
- College of Food Science and Engineering, Northwest A&F University, YangLing, Shaanxi, China
- Laboratory of Quality & Safety Risk Assessment for Agro-products (YangLing), Ministry of Agriculture, Yangling, Shaanxi, China
| | - Xingnan Wang
- College of Food Science and Engineering, Northwest A&F University, YangLing, Shaanxi, China
- Laboratory of Quality & Safety Risk Assessment for Agro-products (YangLing), Ministry of Agriculture, Yangling, Shaanxi, China
| | - Yahong Yuan
- College of Food Science and Engineering, Northwest University, Xi'an, Shaanxi, China
| | - Tianli Yue
- College of Food Science and Engineering, Northwest University, Xi'an, Shaanxi, China
| | - Rui Cai
- College of Food Science and Engineering, Northwest University, Xi'an, Shaanxi, China
| | - Zhouli Wang
- College of Food Science and Engineering, Northwest A&F University, YangLing, Shaanxi, China
- Laboratory of Quality & Safety Risk Assessment for Agro-products (YangLing), Ministry of Agriculture, Yangling, Shaanxi, China
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43
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Chen K, Li P, Fan C, Yang Y, Yue T, Zhu F, Yuan P. A mathematical modeling in applying hydraulic element method for a hydraulic buffer and its performance analysis. ANN NUCL ENERGY 2023. [DOI: 10.1016/j.anucene.2023.109754] [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: 02/24/2023]
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44
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Kong J, Hu J, Li J, Zhang J, Shen Y, Yue T, Shen X, Wang Y, Li Z, Xia Y. Rethreading Design of Ratiometric roGFP2 Mimetic Peptide for Hydrogen Peroxide Sensing. Anal Chem 2023; 95:8284-8290. [PMID: 37161261 DOI: 10.1021/acs.analchem.3c00486] [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: 05/11/2023]
Abstract
Reconstruction of the miniaturized peptide to mimic the tailored functions of protein has been attractive but challenging. Herein, initialized from the crystal structure of redox-sensitive green fluorescent protein-2 (roGFP2), we propose a practical approach to construct the roGFP2 mimetic peptide by rethreading the aromatic residues adjacent to the chromophore fragment. By fine-tuning the residues of peptides, a mini tetrapeptide (Cys-Phe-Phe-His) was designed, which can act as a hydrogen peroxide sensor using its ratiometric fluorescence. The roGFP2 mimetic tetrapeptide is biocompatible and photostable and has competitive fluorescent properties with roGFP2 by the virtue of its assembly induced emissions. We expand the ratiometric tetrapeptide for sensing hydrogen peroxide in acidic chambers. The results provide a promising approach for the artificial design of miniaturized peptides with the desired function.
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Affiliation(s)
- Jia Kong
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, P. R. China
| | - Jinyao Hu
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, P. R. China
| | - Jia Li
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, P. R. China
| | - Jiaxing Zhang
- State Key Laboratory of Chemical Engineering, School of Chemical Engineering and Technology, Tianjin University, Tianjin 300072, P. R. China
| | - Yuhe Shen
- State Key Laboratory of Chemical Engineering, School of Chemical Engineering and Technology, Tianjin University, Tianjin 300072, P. R. China
| | - Tianli Yue
- College of Food Science and Engineering, Northwest University, Xian, Shaanxi 710069, P. R. China
| | - Xihui Shen
- State Key Laboratory of Crop Stress Biology for Arid Areas, Shaanxi Key Laboratory of Agricultural and Environmental Microbiology, College of Life Sciences, Northwest A&F University, Yangling, Shaanxi 712100, P. R. China
| | - Yuefei Wang
- State Key Laboratory of Chemical Engineering, School of Chemical Engineering and Technology, Tianjin University, Tianjin 300072, P. R. China
| | - Zhonghong Li
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, P. R. China
| | - Yinqiang Xia
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, P. R. China
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Guo Y, Liu Z, Wan Y, Zhang Y, Abdu HI, Yang M, Pei J, Yue T, Zhang X, Hacimuftuoglu A, Abd El-Aty AM. Literature analysis on asparagus roots and review of its functional characterizations. Front Nutr 2023; 9:1024190. [PMID: 37139102 PMCID: PMC10149932 DOI: 10.3389/fnut.2022.1024190] [Citation(s) in RCA: 3] [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] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/21/2022] [Accepted: 12/05/2022] [Indexed: 05/05/2023] Open
Abstract
Asparagus root (AR) is utilized globally as a traditional herbal medicine because it contains various bioactive compounds, such as polyphenols, flavonoids, saponins, and minerals. The composition profiles of AR are strongly affected by its botanical and geographical origins. Although minerals and heavy metals are minor constituents of AR, they play a crucial role in determining its quality and efficacy. A comprehensive classification of AR, its phytochemistry, and its pharmacology were reviewed and interpreted herein. Potentially eligible articles (in English) were identified through an electronic search of the Web of Science database (2010-2022) and Google (2001-2022). We used the primary search term "Asparagus roots" combined with the words "pharmacology," "bioactive compounds," "physicochemical properties," and "health benefits" to find the relevant literature. We screened the titles, keywords, and abstracts of the publications obtained from the database. A full copy of the article was obtained for further assessment if deemed appropriate. Different asparagus species might potentially be used as herbal medicines and functional foods. Phytochemical studies have revealed the presence of various bioactive compounds as valuable secondary metabolites. The dominant class of bioactive compounds in AR is flavonoids. Furthermore, AR displayed significant pharmacological effects, such as antioxidant, antimicrobial, antiviral, anticancer, anti-inflammatory, and antidiabetic effects, as shown in animal and human studies. This review provides a valuable resource to enable a thorough assessment of the profile of Asparagus root as a functional ingredient for the pharmaceutical and food industries. In addition, it is anticipated that this review will provide information to healthcare professionals seeking alternative sources of critical bioactive compounds.
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Affiliation(s)
- Yaodong Guo
- College of Health Management, Shangluo University, Shangluo, Shaanxi, China
| | - Zhe Liu
- Shaanxi Key Laboratory of Bioresources, 2011 QinLing-Bashan Mountains Bioresources Comprehensive Development C. I. C., Qinba State Key Laboratory of Biological Resources and Ecological Environment, College of Bioscience and Bioengineering, Shaanxi University of Technology, Hanzhong, Shaanxi, China
| | - Yingjie Wan
- Shaanxi Key Laboratory of Bioresources, 2011 QinLing-Bashan Mountains Bioresources Comprehensive Development C. I. C., Qinba State Key Laboratory of Biological Resources and Ecological Environment, College of Bioscience and Bioengineering, Shaanxi University of Technology, Hanzhong, Shaanxi, China
| | - Yanyan Zhang
- Shaanxi Key Laboratory of Bioresources, 2011 QinLing-Bashan Mountains Bioresources Comprehensive Development C. I. C., Qinba State Key Laboratory of Biological Resources and Ecological Environment, College of Bioscience and Bioengineering, Shaanxi University of Technology, Hanzhong, Shaanxi, China
| | - Hassan Idris Abdu
- College of Health Management, Shangluo University, Shangluo, Shaanxi, China
- Shaanxi Key Laboratory of Bioresources, 2011 QinLing-Bashan Mountains Bioresources Comprehensive Development C. I. C., Qinba State Key Laboratory of Biological Resources and Ecological Environment, College of Bioscience and Bioengineering, Shaanxi University of Technology, Hanzhong, Shaanxi, China
| | - Meng Yang
- College of Society and Science, Tibet Cultural University, Xianyang, China
| | - Jinjin Pei
- Shaanxi Key Laboratory of Bioresources, 2011 QinLing-Bashan Mountains Bioresources Comprehensive Development C. I. C., Qinba State Key Laboratory of Biological Resources and Ecological Environment, College of Bioscience and Bioengineering, Shaanxi University of Technology, Hanzhong, Shaanxi, China
| | - Tianli Yue
- College of Food Science and Technology, Northwest University, Xi’an, Shaanxi, China
| | - Xianbin Zhang
- Department of General Surgery, Institute of Precision Diagnosis, Treatment of Digestive System Tumors, Shenzhen University General Hospital, Shenzhen University, Shenzhen, Guangdong, China
| | - Ahmet Hacimuftuoglu
- Department of Medical Pharmacology, Faculty of Medicine, Atatürk University, Erzurum, Türkiye
| | - A. M. Abd El-Aty
- Department of Medical Pharmacology, Faculty of Medicine, Atatürk University, Erzurum, Türkiye
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, China
- Department of Pharmacology, Faculty of Veterinary Medicine, Cairo University, Giza, Egypt
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46
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Song W, Sheng Q, Bai Y, Li L, Ning X, Liu Y, Song C, Wang T, Dong X, Luo Y, Hu J, Zhu L, Cui X, Chen B, Li L, Cai C, Cui H, Yue T. Obesity, but not high-fat diet, is associated with bone loss that is reversed via CD4 +CD25 +Foxp3 + Tregs-mediated gut microbiome of non-obese mice. NPJ Sci Food 2023; 7:14. [PMID: 37055440 PMCID: PMC10102288 DOI: 10.1038/s41538-023-00190-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2022] [Accepted: 03/15/2023] [Indexed: 04/15/2023] Open
Abstract
Osteoporosis is characterized by decreased bone mass, microarchitectural deterioration, and increased bone fragility. High-fat diet (HFD)-induced obesity also results in bone loss, which is associated with an imbalanced gut microbiome. However, whether HFD-induced obesity or HFD itself promotes osteoclastogenesis and consequent bone loss remains unclear. In this study, we developed HFD-induced obesity (HIO) and non-obesity (NO) mouse models to evaluate the effect of HFD on bone loss. NO mice were defined as body weight within 5% of higher or lower than that of chow diet fed mice after 10 weeks HFD feeding. NO was protected from HIO-induced bone loss by the RANKL /OPG system, with associated increases in the tibia tenacity, cortical bone mean density, bone volume of cancellous bone, and trabecular number. This led to increased bone strength and improved bone microstructure via the microbiome-short-chain fatty acids (SCFAs) regulation. Additionally, endogenous gut-SCFAs produced by the NO mice activated free fatty acid receptor 2 and inhibited histone deacetylases, resulting in the promotion of Treg cell proliferation in the HFD-fed NO mice; thereby, inhibiting osteoclastogenesis, which can be transplanted by fecal microbiome. Furthermore, T cells from NO mice retain differentiation of osteoclast precursors of RAW 264.7 macrophages ex vivo. Our data reveal that HFD is not a deleterious diet; however, the induction of obesity serves as a key trigger of bone loss that can be blocked by a NO mouse-specific gut microbiome.
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Affiliation(s)
- Wei Song
- College of Food Science and Technology, Northwest University, 710069, Xi'an, China.
- Laboratory of Nutritional and Healthy Food-Individuation Manufacturing Engineering, 710069, Xi'an, China.
- Research Center of Food Safety Risk Assessment and Control, 710069, Xi'an, China.
| | - Qinglin Sheng
- College of Food Science and Technology, Northwest University, 710069, Xi'an, China
- Laboratory of Nutritional and Healthy Food-Individuation Manufacturing Engineering, 710069, Xi'an, China
- Research Center of Food Safety Risk Assessment and Control, 710069, Xi'an, China
| | - Yuying Bai
- School of Life Science and Technology, Tokyo Institute of Technology, 226-8501, Yokohama, Japan
| | - Li Li
- Department of Food Science and Technology, Harbin Institute of Technology, 150000, Harbin, China
- National Local Joint Laboratory of Extreme Environmental Nutritional Molecule Synthesis Transformation and Separation, 150000, Harbin, China
| | - Xin Ning
- Department of Food Science and Technology, Harbin Institute of Technology, 150000, Harbin, China
- National Local Joint Laboratory of Extreme Environmental Nutritional Molecule Synthesis Transformation and Separation, 150000, Harbin, China
| | - Yangeng Liu
- Department of Food Science and Technology, Harbin Institute of Technology, 150000, Harbin, China
- National Local Joint Laboratory of Extreme Environmental Nutritional Molecule Synthesis Transformation and Separation, 150000, Harbin, China
| | - Chen Song
- Department of Food Science and Technology, Harbin Institute of Technology, 150000, Harbin, China
- National Local Joint Laboratory of Extreme Environmental Nutritional Molecule Synthesis Transformation and Separation, 150000, Harbin, China
| | - Tianyi Wang
- Department of Food Science and Technology, Harbin Institute of Technology, 150000, Harbin, China
- National Local Joint Laboratory of Extreme Environmental Nutritional Molecule Synthesis Transformation and Separation, 150000, Harbin, China
| | - Xiaohua Dong
- Department of Food Science and Technology, Harbin Institute of Technology, 150000, Harbin, China
- National Local Joint Laboratory of Extreme Environmental Nutritional Molecule Synthesis Transformation and Separation, 150000, Harbin, China
| | - Yane Luo
- College of Food Science and Technology, Northwest University, 710069, Xi'an, China
- Laboratory of Nutritional and Healthy Food-Individuation Manufacturing Engineering, 710069, Xi'an, China
- Research Center of Food Safety Risk Assessment and Control, 710069, Xi'an, China
| | - Jinhong Hu
- College of Food Science and Technology, Northwest University, 710069, Xi'an, China
- Laboratory of Nutritional and Healthy Food-Individuation Manufacturing Engineering, 710069, Xi'an, China
- Research Center of Food Safety Risk Assessment and Control, 710069, Xi'an, China
| | - Lina Zhu
- College of Food Science and Technology, Northwest University, 710069, Xi'an, China
- Laboratory of Nutritional and Healthy Food-Individuation Manufacturing Engineering, 710069, Xi'an, China
- Research Center of Food Safety Risk Assessment and Control, 710069, Xi'an, China
| | - Xiaole Cui
- College of Food Science and Technology, Northwest University, 710069, Xi'an, China
- Laboratory of Nutritional and Healthy Food-Individuation Manufacturing Engineering, 710069, Xi'an, China
- Research Center of Food Safety Risk Assessment and Control, 710069, Xi'an, China
| | - Bing Chen
- College of Food Science and Technology, Northwest University, 710069, Xi'an, China
- Laboratory of Nutritional and Healthy Food-Individuation Manufacturing Engineering, 710069, Xi'an, China
- Research Center of Food Safety Risk Assessment and Control, 710069, Xi'an, China
| | - Lingling Li
- College of Food Science and Technology, Northwest University, 710069, Xi'an, China
- Laboratory of Nutritional and Healthy Food-Individuation Manufacturing Engineering, 710069, Xi'an, China
- Research Center of Food Safety Risk Assessment and Control, 710069, Xi'an, China
| | - Congli Cai
- College of Food Science and Technology, Northwest University, 710069, Xi'an, China
- Laboratory of Nutritional and Healthy Food-Individuation Manufacturing Engineering, 710069, Xi'an, China
- Research Center of Food Safety Risk Assessment and Control, 710069, Xi'an, China
| | - Haobo Cui
- College of Food Science and Technology, Northwest University, 710069, Xi'an, China
- Laboratory of Nutritional and Healthy Food-Individuation Manufacturing Engineering, 710069, Xi'an, China
- Research Center of Food Safety Risk Assessment and Control, 710069, Xi'an, China
| | - Tianli Yue
- College of Food Science and Technology, Northwest University, 710069, Xi'an, China.
- Laboratory of Nutritional and Healthy Food-Individuation Manufacturing Engineering, 710069, Xi'an, China.
- Research Center of Food Safety Risk Assessment and Control, 710069, Xi'an, China.
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Ding H, Wang T, Sun Y, Zhang Y, Wei J, Cai R, Guo C, Yuan Y, Yue T. Role and Mechanism of Cold Plasma in Inactivating Alicyclobacillus acidoterrestris in Apple Juice. Foods 2023; 12:foods12071531. [PMID: 37048353 PMCID: PMC10094426 DOI: 10.3390/foods12071531] [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] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/18/2023] [Revised: 03/26/2023] [Accepted: 03/29/2023] [Indexed: 04/08/2023] Open
Abstract
A. acidoterrestris has been identified as the target bacterium in fruit juice production due to its high resistance to standard heat treatment. Multiple studies have shown that cold plasma can effectively inactivate pathogenic and spoilage microorganisms in juices. However, we are aware of only a few studies that have used cold plasma to inactivate A. acidoterrestris. In this study, the inactivation efficacy of cold plasma was determined using the plate count method and described using a biphasic model. The effects of the food matrix, input power, gas flow rate, and treatment time on inactivation efficacy were also discovered. Scavenging experiments with reactive oxygen species (•OH, •O2−, and 1O2), scanning electron microscopy (SEM), Raman spectra, as well as an in vitro toxicology assay kit, were used to determine the inactivation mechanism. According to the plate count method, a maximum reduction of 4.14 log CFU/ mL could be achieved within 7 s, and complete inactivation could be achieved within 240 s. The scavenging experiments showed that directly cold plasma-produced singlet oxygen plays the most crucial role in inactivation, which was also confirmed by the fluorescence probe SOSG. The scanning electron microscopy (SEM) and Raman spectra showed that the cold plasma treatment damaged the membrane integrity, DNA, proteins, lipids, and carbohydrates of A. acidoterrestris. The plate count results and the apple juice quality evaluation showed that the cold plasma treatment (1.32 kV) could inactivate 99% of A. acidoterrestris within 60 s, with no significant changes happening in apple juice quality, except for slight changes in the polyphenol content and color value.
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Affiliation(s)
- Hao Ding
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
- Laboratory of Quality & Safety Risk Assessment for Agro-Products (Yangling), Ministry of Agriculture, Yangling 712100, China
| | - Tiecheng Wang
- College of Natural Resources and Environment, Northwest A&F University, Yangling 712100, China
- Key Laboratory of Plant Nutrition and the Agri-Environment in Northwest China, Ministry of Agriculture, Yangling 712100, China
| | - Yuhan Sun
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
- Laboratory of Quality & Safety Risk Assessment for Agro-Products (Yangling), Ministry of Agriculture, Yangling 712100, China
| | - Yuxiang Zhang
- College of Food Science and Technology, Northwest University, Xi’an 710069, China
| | - Jianping Wei
- College of Food Science and Technology, Northwest University, Xi’an 710069, China
| | - Rui Cai
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
- Laboratory of Quality & Safety Risk Assessment for Agro-Products (Yangling), Ministry of Agriculture, Yangling 712100, China
| | - Chunfeng Guo
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
- Laboratory of Quality & Safety Risk Assessment for Agro-Products (Yangling), Ministry of Agriculture, Yangling 712100, China
| | - Yahong Yuan
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
- Laboratory of Quality & Safety Risk Assessment for Agro-Products (Yangling), Ministry of Agriculture, Yangling 712100, China
| | - Tianli Yue
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
- Laboratory of Quality & Safety Risk Assessment for Agro-Products (Yangling), Ministry of Agriculture, Yangling 712100, China
- College of Food Science and Technology, Northwest University, Xi’an 710069, China
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Zhang T, Yan M, Hou X, Chang M, Song W, Yue T. Identification of mouse metabolic variations related to patulin-induced acute and subacute hepatotoxicity by ultra-high-performance liquid chromatography high-resolution mass spectrometry. Food Res Int 2023; 166:112546. [PMID: 36914310 DOI: 10.1016/j.foodres.2023.112546] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [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: 07/27/2022] [Revised: 01/10/2023] [Accepted: 01/29/2023] [Indexed: 02/04/2023]
Abstract
Patulin (PAT), a toxin produced by molds in fruits and related products, has caused frequent food poisoning incidents worldwide. However, its potential mechanism of hepatotoxicity remains presently unclear. Herein, we intragastrically administered the C57BL/6J mice with 0, 1, 4, and 16 mg/kg b.wt of PAT on a single occasion (acute model), and 0, 50, 200, and 800 μg/kg b.wt of PAT daily over two weeks (subacute model). Assessments of histopathology and aminotransferase activities confirmed that significant hepatic damages were induced. Metabolic profiling on the liver using ultra-high-performance liquid chromatography high-resolution mass spectrometry discovered 43 and 61 differential metabolites in two models, respectively. Notably, acute and subacute models shared the common 18 differential metabolites, among which N-acetyl-leucine, inosine, 2-O-methyladenosine, PC 40:7, PC 38:6, and PC 34:2 could be regarded as the biomarkers indicative of PAT exposure. Moreover, analysis of metabolic pathways demonstrated that pentose phosphate pathway and purine metabolism were the main altered pathways in the acute model. Nevertheless, more pathways related to amino acids were affected in the subacute model. These results reveal the comprehensive influence of PAT on hepatic metabolism and provide a deeper understanding of the hepatotoxicity mechanism of PAT.
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Affiliation(s)
- Ting Zhang
- College of Food Science and Technology, Northwest University, Xi'an 710069, Shaanxi, China; Laboratory of Nutritional and Healthy Food-Individuation Manufacturing Engineering, Xi'an 710069, Shaanxi, China; Research Center of Food Safety Risk Assessment and Control, Xi'an 710069, Shaanxi, China
| | - Min Yan
- College of Food Science and Technology, Northwest University, Xi'an 710069, Shaanxi, China; Laboratory of Nutritional and Healthy Food-Individuation Manufacturing Engineering, Xi'an 710069, Shaanxi, China; Research Center of Food Safety Risk Assessment and Control, Xi'an 710069, Shaanxi, China
| | - Xiaohui Hou
- College of Food Science and Technology, Northwest University, Xi'an 710069, Shaanxi, China; Laboratory of Nutritional and Healthy Food-Individuation Manufacturing Engineering, Xi'an 710069, Shaanxi, China; Research Center of Food Safety Risk Assessment and Control, Xi'an 710069, Shaanxi, China
| | - Min Chang
- College of Food Science and Technology, Northwest University, Xi'an 710069, Shaanxi, China; Laboratory of Nutritional and Healthy Food-Individuation Manufacturing Engineering, Xi'an 710069, Shaanxi, China; Research Center of Food Safety Risk Assessment and Control, Xi'an 710069, Shaanxi, China
| | - Wei Song
- College of Food Science and Technology, Northwest University, Xi'an 710069, Shaanxi, China; Laboratory of Nutritional and Healthy Food-Individuation Manufacturing Engineering, Xi'an 710069, Shaanxi, China; Research Center of Food Safety Risk Assessment and Control, Xi'an 710069, Shaanxi, China
| | - Tianli Yue
- College of Food Science and Technology, Northwest University, Xi'an 710069, Shaanxi, China; Laboratory of Nutritional and Healthy Food-Individuation Manufacturing Engineering, Xi'an 710069, Shaanxi, China; Research Center of Food Safety Risk Assessment and Control, Xi'an 710069, Shaanxi, China.
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49
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Wang X, Zeng X, Zhang X, Wei J, Zhang Y, Long F, Yue T, Yuan Y. Aspergillus cristatus attenuates DSS-induced intestinal barrier damage through reducing the oxidative stress, regulating short-chain fatty acid and inhibiting MAPK signaling pathways. J Sci Food Agric 2023; 103:1736-1748. [PMID: 36372907 DOI: 10.1002/jsfa.12334] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [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: 03/08/2022] [Revised: 10/26/2022] [Accepted: 11/14/2022] [Indexed: 06/16/2023]
Abstract
BACKGROUND Probiotics are regarded as a promising strategy for relieving colitis caused by dextran sulfate sodium (DSS). One of the dominant probiotic fungi in Fuzhuan brick tea is identified as Aspergillus cristatus, but whether it can effectively improve colitis remains poorly understood. Here, the improving effect of A. cristatus on colitis was investigated. RESULTS Our results showed that A. cristatus intervention prominently alleviated gut damage as evidenced by the inhibition of shortened colon length, goblet cell depletion, and histological injury. Mechanistically, after administration with low concentrations of A. cristatus H-1 and A. cristatus S-6, the expression of interleukin-6, tumor necrosis factor-α, interleukin-1β, nitric oxide, and malondialdehyde were significantly downregulated, and the content of glutathione, catalase, interleukin-10, immunoglobulin G, claudin-1, occludin, and zonula occludens-1 were effectively upregulated. More importantly, live A. cristatus supplementation lightened DSS-induced gut barrier damage by suppressing activation of the mitogen-activated protein kinase (MAPK) signaling pathway, increasing the synthesis of short-chain fatty acids (SCFAs) and stimulating the increase in peroxisome proliferator-activated receptor γ expression. CONCLUSION Together, A. cristatus can attenuate DSS-induced intestinal barrier damage through reducing the oxidative stress, regulating SCFA and inhibiting MAPK signaling pathways (P38/JNK/ERK). Our findings indicate that A. cristatus replenishment has potential as a new probiotic fungi to reduce DSS-induced colitis. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Xin Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
- Laboratory of Quality and Safety Risk Assessment for Agro-products (YangLing), Ministry of Agriculture, Yangling, China
| | - Xuejun Zeng
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
- Laboratory of Quality and Safety Risk Assessment for Agro-products (YangLing), Ministry of Agriculture, Yangling, China
| | - Xiao Zhang
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
- Laboratory of Quality and Safety Risk Assessment for Agro-products (YangLing), Ministry of Agriculture, Yangling, China
| | - Jianping Wei
- College of Food Science and Technology, Northwest University, Xian, China
| | - Yuxiang Zhang
- College of Food Science and Technology, Northwest University, Xian, China
| | - Fangyu Long
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
- Laboratory of Quality and Safety Risk Assessment for Agro-products (YangLing), Ministry of Agriculture, Yangling, China
| | - Tianli Yue
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
- Laboratory of Quality and Safety Risk Assessment for Agro-products (YangLing), Ministry of Agriculture, Yangling, China
- College of Food Science and Technology, Northwest University, Xian, China
| | - Yahong Yuan
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
- Laboratory of Quality and Safety Risk Assessment for Agro-products (YangLing), Ministry of Agriculture, Yangling, China
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50
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Zhao Q, Wang Z, Wang X, Yan X, Guo Q, Yue Y, Yue T, Yuan Y. The bioaccessibility, bioavailability, bioactivity, and prebiotic effects of phenolic compounds from raw and solid-fermented mulberry leaves during in vitro digestion and colonic fermentation. Food Res Int 2023; 165:112493. [PMID: 36869449 DOI: 10.1016/j.foodres.2023.112493] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2022] [Revised: 12/19/2022] [Accepted: 01/20/2023] [Indexed: 01/26/2023]
Abstract
The bioaccessibility and bioactivity of phenolic compounds in mulberry leaves (MLs) relate to the digestion process. This study was aimed at investigating the release of phenolic compounds, as well as the potential bioactivities of raw MLs (UF-MLs) and solid-fermented MLs (F-MLs) during in vitro digestion and colonic fermentation. Antioxidant activities and phenolic compounds released in the digested extracts are shown in decreasing order of location: intestinal > oral > gastric. The bioavailability of total phenolics and flavonoids in F-MLs were 10.14 ± 1.81 % and 6.66 ± 0.55 %, respectively. There was no significant difference in the inhibitory activity of α-glucosidase during gastrointestinal digestion. For colonic fermentation, the highest free radical-scavenging ability of DPPH and ABTS was found at 24 h and 48 h, respectively. The release of phenolic compounds was not significantly different after 48 h of colonic fermentation. LC-MS/MS showed that liquiritigenin, apigenin, chlorogenic acid, and ferulic acid were the major compounds released in the small intestine digestion, and valerenic acid was the primary colonic metabolite. 16S rDNA showed that UF-MLs promoted the growth of Bifidobacterium and F-MLs lowered the Firmicutes-to-Bacteroidetes ratio. Furthermore, F-MLs increased the concentration of acetic acids (25.75 ± 0.86 mM) after 24 h of colonic fermentation. The results of this study indicated that F-MLs exhibit relatively higher phenolic bioaccessibility, antioxidant activities, and SCFA production and are a promising candidate as a health food supplement.
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Affiliation(s)
- Qiannan Zhao
- College of Food Science and Engineering, Northwest A & F University, Yangling 712100, China; Laboratory of Quality & Safety Risk Assessment for Agro-products (Yangling), Ministry of Agriculture, Yangling 712100, China
| | - Zewei Wang
- College of Food Science and Engineering, Northwest A & F University, Yangling 712100, China; Laboratory of Quality & Safety Risk Assessment for Agro-products (Yangling), Ministry of Agriculture, Yangling 712100, China
| | - Xin Wang
- College of Food Science and Engineering, Northwest A & F University, Yangling 712100, China; Laboratory of Quality & Safety Risk Assessment for Agro-products (Yangling), Ministry of Agriculture, Yangling 712100, China
| | - Xiaohai Yan
- College of Food Science and Engineering, Northwest A & F University, Yangling 712100, China; Laboratory of Quality & Safety Risk Assessment for Agro-products (Yangling), Ministry of Agriculture, Yangling 712100, China
| | - Qi Guo
- College of Food Science and Engineering, Northwest A & F University, Yangling 712100, China; Laboratory of Quality & Safety Risk Assessment for Agro-products (Yangling), Ministry of Agriculture, Yangling 712100, China
| | - Yuan Yue
- Xi'an Gaoxin, No. 1, High School, Xi'an 710,000, China
| | - Tianli Yue
- College of Food Science and Engineering, Northwest A & F University, Yangling 712100, China; Laboratory of Quality & Safety Risk Assessment for Agro-products (Yangling), Ministry of Agriculture, Yangling 712100, China; College of Food Science and Techonology, Northwest University, Xi'an 710069, China.
| | - Yahong Yuan
- College of Food Science and Engineering, Northwest A & F University, Yangling 712100, China; Laboratory of Quality & Safety Risk Assessment for Agro-products (Yangling), Ministry of Agriculture, Yangling 712100, China.
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