Khanfournier8453

Anthocyanin's retentions declined after 15 days of storage, being around 40% for perlargonidin-3-O-glucoside and pelargonidin-3-O-rutinoside, and non-detectable for cyanindin-3-O-glucoside at day 28. The rest of the phenolic compounds were maintained unchanged during storage. Despite of the degradation of the anthocyanins and other polyphenols over the storage time, their bioaccessibility was not affected during the storage, indicating a possible increase in the extractability and solubility of these compounds from the food matrix by the gastrointestinal system. Anthocyanins were the most abundant phenolic compounds in the smoothies but were those with the lowest total bioaccessibility (≈1.6%). Hence, this work remarks the importance of investigating not only the content and profile of the phenolic compounds as affected by thermal processing and through the storage but also the impact on their bioaccessibility.To investigate the general fermentation characteristics of doenjang-meju (a Korean traditional soybean brick), they were periodically collected from eight different manufacturers during all fermentation stages, and their microbial communities and metabolic compounds (metabolites and volatile compounds) were analyzed. Bacillus and/or lactic acid bacteria (LAB, mainly Enterococcus) and Aspergillus were abundant during fermentation. Fructose and glucose; glycerol; acetate and lactate; and cadaverine, putrescine, tyramine, and histamine were identified as the major sugars, carbon compound, organic acids, and biogenic amines, respectively. Tetramethylpyrazine, butyric acid, butyl butyrate, butanol, acetic acid, 2-methylbutyrate, acetoin, 2,3-butandiol, and nonadecane were the major volatile compounds. However, the profiles of microbial communities, metabolites, and volatile compounds during fermentation varied significanlty among samples. Principal component analysis revealed that doenjang-meju had two differentiated fermentation features, Bacillus-dominated fermentation and LAB (mainly Enterococcus)-dominated fermentation, each having different metabolite and volatile compound profiles. Particularly, fewer volatile compounds were detected in LAB-dominated doenjang-meju samples. Correlation analysis showed a strong negative correlation between Bacillus and LAB, and bacteria and fungi were less correlated with each other. Enterococcus, LAB, and Bacillus were positively correlated with lactate, flavonoid aglycones, and putrescine, respectively, suggesting that they might be mainly responsible for producing the compounds during fermentation. This study provides insights into the general fermentation characteristics of doenjang-meju.Although grapevine (Vitis vinifera L.) is generally classified as a non-climacteric fruit, the regulatory mechanisms of ethylene in the ripening of non-climacteric fruit are still poorly understood. In this study, exogenous ethephon (ETH) strongly stimulated fruit color and anthocyanin accumulation, which was consistent with the increased expression of anthocyanin structural, regulatory, and transport genes. ETH application increased ABA content and decreased IAA content by coordinating ABA and auxin biosynthesis regulatory network. ETH treatment also accelerated sugar (glucose and fructose) accumulation by enhancing the gene expression involved in sugar transport and sucrose cleavage. ETH treatment blocked the synthesis of cellulose and accelerated the degradation of pectin, which was strongly associated with berry softening. To further confirm the function of ethylene biosynthesis and signaling genes, transient overexpression of VvACO4 and VvEIL3 were performed in both in tomato and strawberry fruits. These findings of the ethylene cascade add to our understanding of ethylene in non-climacteric berry ripening regulation and revealed a complex involvement of ethylene and its interplay with phytohormones during grapevine berry ripening.In this study, exopolysaccharides produced by Tetragenococcus halophilus were extracted and purified. Two fractions named EPS-1 and EPS-2 were obtained with average molecular weights of 2613.4 and 93.4 kDa, respectively. Analysis of the structures demonstrated that EPS-1 was mainly composed of galactose, glucose, mannose and glucuronic acid, and EPS-2 mostly consisted of glucose and mannose. 800 MHz nuclear magnetic resonance spectroscopy elucidated different and partial primary structures of EPS-1 and EPS-2. The microtopography was observed by atomic force microscope and scanning electron microscope. In addition, the two fractions exhibited antioxidant activities on DPPH, hydroxyl and ABTS•+ radicals. Furthermore, EPS-1 and EPS-2 could protect Lactococcus lactis against cryogenic and lyophilized stress. These results indicated that exopolysaccharides from T. halophilus in this study would have great potential in the application of food and pharmaceutical industry.Among several extracts from species from Guinea-Bissauan flora, the hydroethanol extract obtained from the leaves of gingerbread plum (Neocarya macrophylla (Sabine) Prance ex F. White.) revealed to be one of the most cytotoxic towards human gastric AGS carcinoma cells. Considering the increasing use of N. macrophylla in the food industry and the abundant biomass of agricultural wastes being generated, the identification of phenolic bioactives has been attained by HPLC-DAD-ESI/MSn and UHPLC-ESI/QTOF/MSn. Twenty-seven phenolic constituents were identified for the first time in the monotypic genus Neosartorya, 5-O-caffeoylquinic acid being detected as the major constituent (4.90 ± 0.20 mg g-1 dry extract). While 15 flavan-3-ols derivatives were determined, the extract is predominantly characterized by the occurrence of quercetin, kaempferol, apigenin and chrysoeriol glycosides. Typical apoptotic changes in gastric adenocarcinoma AGS cells upon exposure to N. macrophylla leaf extract were observed. The apoptotic cell death is mediated by the activation of the mitochondrial pathway, as loss of mitochondrial membrane potential was detected, as well as increased caspase-9 and -3 activities. The industrial relevance of this plant material, along with the data presented here on the potential anticancer effects of N. macrophylla and the efficient extraction of phenolic bioactives using water and ethanol (GRAS substance), calls for further research on the leaves as a potential functional food and/or ingredient.Vegetable oils with different unsaturated degrees (corn > peanut > olive > palm > coconut) and corresponding enzymatic hydrolysis-thermal oxidation (ENTH) oils were added into D-xylose and L-cysteine Maillard reaction (MR) system, respectively, for potential meaty aroma production. Results indicated that coconut oil and palm oil had lower peroxide, p-anisidine, total antioxidant values, and malondialdehyde content after ENTH and MR. Corn, peanut, and olive oils after ENTH could significantly promote MR because they caused the lower pH, higher reactants depletion, and higher browning degree in the water phase separated from the oil-Maillard reaction system. Additionally, the volatiles were mainly formed from oil phase. Corn, peanut, and olive oils were beneficial to volatiles formation in the oil-MR system due to fatty acid oxidation, especially oleic acid and linoleic acid. Meanwhile, compared to raw oils, adding ENTH oils to the MR system could reduce the content of oxygen, nitrogen, and sulfur-containing heterocycles.Targeting attenuates oxidative damage may serve as a promising strategy for chronic diseases therapy. Cyclocarya paliurus polysaccharide (CP) had shown promising protection effects on L02 cells in oxidative damage. However, its mechanism remains elusive. Here, the protective effect of CP against oxidative damage was demonstrated in an L02 cell line. RNA-seq analysis showed that CP regulated oxidative and mitochondrion-related signal pathways, and the results were further confirmed with experiments. Seahorse extracellular flux experiments indicated that CP recovered mitochondrion function, thereby restoring normal respiration in the cells. In addition, CP regulated the activity of phosphoinositide 3-kinase//protein kinase B (PI3K/Akt) and mitogen-activated protein kinase (MAPKs) and it increased the expression of antioxidant enzymes (SOD, HO-1, and NQO1). Hence, our data suggested that CP protected L02 cells by targeting attenuate oxidative stress and recovering mitochondrion function, which might be achieved through PI3K/Akt and MAPK signaling. In summary, CP may be used as a functional food and may alleviate chronic diseases involving oxidative damage.The aim of this study was to scientifically investigate the impact of optimal-water boiling cooking on the volatile profile of 26 japonica rice varieties. A modified direct solvent extraction combined with gas chromatography-mass spectrometry was applied to analyze the volatiles in raw and cooked samples. 2-Acetyl-1-pyrroline (2AP) was only detected in aromatic varieties and decreased after cooking (-81.94% - -43.97%). Great losses of esters and long-chain ketones were exhibited after cooking. MYF-01-37 order Cooking accelerated lipid oxidation and degradation of phenolic acids, thus volatiles originate from lipid oxidation and several benzenoid compounds showed increase trends in majority of the samples. Increases of 3 saturated aldehydes including hexanal (48.01% - 306.02%), octanal and nonanal (67.03% - 544.15%) could be observed in all samples. Acetophenone, 2-methoxy-4-vinylphenol (11.95% - 297.61%) and vanillin (14.29% - 319.25%) were also enhanced upon cooking. Correlations existed in volatiles with common precursors or involved in same pathways. According to multivariate and univariate statistical analysis, 18 volatiles most greatly influenced by cooking were selected. This study will facilitate the aroma improvement of cooked rice in the future.As the most visualized evaluation indicator of the commercial quality, the color of Zanthoxylum bungeanum peels is an important external economic characteristic and largely impacts the purchase behavior of consumers. To explore the potential coloration mechanism, the popular cultivars of Z. bungeanum (Fengxian Dahongpao, FXDHP) were selected to investigate its pigment composition and intracellular metabolic characteristics. The results indicated that the red-color formation of FXDHP peels was along with the degradation of chlorophyll and carotenoid, and the accumulation of the total anthocyanin and flavonoids. Furthermore, a widely targeted metabolomics analysis was performed to analyze the changes of intracellular metabolism during five different coloration stages by ultra-performance liquid chromatography-tandem mass spectrometry. Among the identified 803 intracellular metabolites, the largest number of differential metabolites were flavonoids in each comparasion group. In particular, dihydrokaempferol and dihydroquercetin might be the important metabolic nodes during the red-color formation. Cyanidin-3-O-galactoside, keracyanin and kuromanin were the key pigments in the red-color formation of FXDHP peels. Except for red group, four distinct metabolic modules were identified to be specifically associated with the rest four coloration stages of FXDHP peels through the weighted correlation network analysis. Combined with characteristic metabolites and the enzymatic activities related to anthocyanin biosynthesis, the dynamic metabolic changes of anthocyanin accumulation were further clarified during the color transformation of FXDHP peels. The above information would provide novel insights into the red-color formation of FXDHP peels, and it will certainly assist in efforts to improve the outward appeal and quality of Z. bungeanum.