Microbial community succession and its correlation with the dynamics of flavor compound profiles in naturally fermented stinky sufu.

Wuhan stinky sufu is a traditional fermented soybean product with a short ripening period and unique flavor. The aim of this study was to explore the characteristic flavor compounds and core functional microbiota of naturally fermented Wuhan stinky sufu. The results indicated that 11 volatile compounds including guaiacol, 2-pentylfuran, dimethyl trisulfide, dimethyl disulfide, acetoin, 1-octen-3-ol, (2E)-2-nonenal, indole, propyl 2-methylbutyrate, ethyl 4-methylvalerate, nonanal were characteristic aroma compounds, and 6 free amino acids (Ser, Lys, Arg, Glu, Met and Pro) were identified as taste-contributing compounds.

Combined high-throughput and fractionation approaches reveal changes of polysaccharides in blueberry skin cell walls during fermentation for wine production.

There have been rare reports about the structure/composition of polymers in blueberry skin and their changes during fermentation for wine production. In this study, the compositional changes occurring in blueberry skin during fermentation were tracked by a combination of cell wall analysis techniques including infra-red spectroscopy, monosaccharide analysis, and comprehensive microarray polymer profiling (CoMPP). The cross-corroborating data revealed that blueberry skin cell wall is particularly rich in xyloglucan.

Effects of Poncirin, a Citrus Flavonoid and Its Aglycone, Isosakuranetin, on the Gut Microbial Diversity and Metabolomics in Mice.

Poncirin (PC) and its aglycone, isosakuranetin (IR), occur naturally in citrus fruits. This study aimed to explore the pathways behind the different health benefits of PC and IR by evaluating the effect of these two bioactive flavonoids on the gut microbial diversity and metabolomics of mice. The 16S rRNA gene sequencing was used to analyze the alteration of gut microbiota in mice after PC and IR intervention.

Prostheses option in revision total knee arthroplasty, from the bench to the bedside: (1) basic science and principles.

The number of primary and revision total knee arthroplasties (rTKAs) continues to increase annually. To date, most of the literature has focused on the surgical technique and outcome of revision prostheses. Thanks to the contributions of surgeons, engineers, and researchers, the design of prostheses has reached a prominent milestone.

Does the Relationship Between Bone Cement and the Intravertebral Cleft of Kummell Disease Affect the Efficacy of PKP?

Objective: To study the relationship between distribution of bone cement and intravertebral cleft of patients with Kummell disease on the clinical effect of percutaneous kyphoplasty (PKP).

Methods: According to the relationship between the distribution of bone cement and the cleft in the vertebrae, a total of 92 patients with Kummell disease who underwent PKP in our hospital were divided into 2 groups. Specifically, the bone cement of patients in group A was localized in the cleft of the vertebrae and did not infiltrate around the cleft, while that of group B patients not only filled the cleft of the vertebrae, but also distributed diffusely around the cleft of the vertebrae.

Involvement of phase II enzymes and efflux transporters in the metabolism and absorption of naringin, hesperidin and their aglycones in rats.

This study examined the effects of phase II metabolism and efflux transportation on the bioavailability of naringin, hesperidin, and their aglycones (naringenin and hesperetin) in rats. Results indicated naringin and hesperidin have a lower oral bioavailability than their aglycones. Of all the phase II enzymes tested, UDP-glucuronosyltransferase (UGT) 1A1, UGT1A2, UGT1A3, UGT1A7 and SULT sulfotransferase (SULT) 1B1 were of minor importance regarding the phase II metabolism of naringenin and hesperetin in the small intestine.

Inhibitory effects of fermented Ougan () juice on high-fat diet-induced obesity associated with white adipose tissue browning and gut microbiota modulation in mice.

In this study, Ougan juice (OJ) and lactic acid bacteria fermented Ougan juice (FOJ) were investigated individually for their capability of preventing obesity in high-fat diet (HFD)-fed C57BL/6J mice. After being administered with OJ or FOJ for 10 weeks, the body weight gain, hyperlipidemia, and gut microbiota dysbiosis of HFD-fed mice were examined. The results showed that OJ or FOJ supplementation inhibited weight gain, lowered fat accumulation, reduced liver steatosis, improved glucose homeostasis and insulin sensitivity, increased brown adipose tissue (BAT) activity, and promoted white adipose tissue (WAT) browning.

Effects of biochar on biodegradation of sulfamethoxazole and chloramphenicol by Pseudomonas stutzeri and Shewanella putrefaciens: Microbial growth, fatty acids, and the expression quantity of genes.

An incubation experiment was conducted to investigate whether different biochar could enhance the biodegradation of sulfamethoxazole (SMX) and chloramphenicol (CAP). During incubation in nutrient medium solution, the degradation efficiencies of SMX by P. stutzeri and S.

Biotransformation of two citrus flavanones by lactic acid bacteria in chemical defined medium.

Microbial processes are being developed to transform flavonoid glycosides to varieties of metabolites with higher bioavailability. The aim of this study was to determine the metabolic activity and survival of five lactic acid bacteria (LAB) stains (L. rhamnosus LRa05, L.

Comparative analysis of chemical constituents and bioactivities of the extracts from leaves, seed coats and embryoids of L.

A total of 25 compounds including terpenoids, flavonoids, biflavonoids and ginkgolic acids were identified and quantified with a reliable, simple, and simultaneous method from Ginkgo leaves, seed coats and embryoids with different tree ages (approximately identified as 25, 500, 1000 and 2000 years). Leaves had the highest amount of total bioactive compounds. Seed coats had moderate contents of flavonoids, which was 15 times higher than embryoids.

Acetaldehyde kinetics of enological yeast during alcoholic fermentation in grape must.

Acetaldehyde strongly binds to the wine preservative SO and, on average, causes 50-70 mg l of bound SO in red and white wines, respectively. Therefore, a reduction of bound and total SO concentrations necessitates knowledge of the factors that affect final acetaldehyde concentrations in wines. This study provides a comprehensive analysis of the acetaldehyde production and degradation kinetics of 26 yeast strains of oenological relevance during alcoholic fermentation in must under controlled anaerobic conditions.

Enhanced anti-inflammatory effects of DHA and quercetin in lipopolysaccharide-induced RAW264.7 macrophages by inhibiting NF-κB and MAPK activation.

The aim of the present study was to investigate the anti-inflammatory effects of docosahexaenoic acid (DHA) + quercetin (QE) used in combination. DHA and QE are natural compounds derived from various foods and have been demonstrated to exert anti‑inflammatory effects The protein mRNA expression involved in the nuclear factor (NF)-κB and mitogen-activated protein kinase (MAPK) signalling pathway was analyzed by western blot analysis and reverse transcription-polymerase chain reaction methods respectively, other cytokines were detected by an enzyme‑linked immunosorbent assay kit. The results of the present study demonstrated that combined treatment of lipopolysaccharide (LPS)‑stimulated RAW264.

Identification and antioxidant properties of polyphenols in lotus seed epicarp at different ripening stages.

In this study, polyphenols from lotus seed epicarp (PLSE) at three different ripening stages were purified by column chromatography and identified by RP-HPLC and HPLC-ESI-MS(2). The antioxidant activities of PLSE were also investigated. We found that the contents of PLSE at the green ripening stage, half ripening stage and full ripening stage are 13.

Evaluation of yeast diversity during wine fermentations with direct inoculation and pied de cuve method at an industrial scale.

The diversity and composition of yeast populations may greatly impact wine quality. This study investigated the yeast microbiota in two different types of wine fermentations: direct inoculation of a commercial starter versus pied de cuve method at an industrial scale. The pied de cuve fermentation entailed growth of the commercial inoculum used in the direct inoculation fermentation for further inoculation of additional fermentations.

Evaluation of the acetaldehyde production and degradation potential of 26 enological Saccharomyces and non-Saccharomyces yeast strains in a resting cell model system.

Acetaldehyde is relevant for wine aroma, wine color, and microbiological stability. Yeast are known to play a crucial role in production and utilization of acetaldehyde during fermentations but comparative quantitative data are scarce. This research evaluated the acetaldehyde metabolism of 26 yeast strains, including commercial Saccharomyces and non-Saccharomyces, in a reproducible resting cell model system.