Publications by authors named "Qiaoqiao Luo"

, a key player in fermented food production, is known for generating pigments (MPs) and monacolin K (MK), possessing bioactive properties. However, the limited stability of MPs and mycotoxin citrinin (CTN) constrain the industry. Extremolytes like ectoine, derived from bacteria, exhibit cytoprotective potential.

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Histone acetyltransferase (HAT) has been reported to be pivotal for various physiological processes in many fungi. However, the functions that HAT Rtt109 perform in edible fungi and the underlying mechanism remains unclear. Here, we identified the gene in , constructed the knockout strain (Δ) and its complementary strain (Δ:com) by CRISPR/Cas9 methods, and functionally characterized the roles that Rtt109 play in .

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Inflammatory bowel disease is known to be associated with alterations in gut microbiota. The bioactive compound syringic acid has been shown to alleviate inflammatory bowel disease, but its interaction with gut microbiota and mechanism of action remain unclear. To address this, we conducted a study in which we investigated the potential benefits of syringic acid in a mouse model of dextran sulfate sodium-induced colitis through gut microbiota modulation.

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When Monascus purpureus was co-cultured with Saccharomyces cerevisiae, we noted significant changes in the secondary metabolism and morphological development of Monascus. In yeast co-culture, although the pH was not different from that of a control, the Monascus mycelial biomass increased during fermentation, and the Monacolin K yield was significantly enhanced (up to 58.87% higher).

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Doushen is a traditional Chinese fermented soybean product prepared with sterilizated soybeans under open conditions. However, little is known on the bacterial community and their influence on the flavor of Doushen. In the present study, Doushen samples with and without chili pepper were collected to reveal the bacterial community and assess a correlation between bacterial community and VFCs in the two kinds of Doushen samples.

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Huangjiu usually caused rapid-drunkenness and components such as β-benzyl ethanol (β-be), isopentanol (Iso), histamine (His), and phenethylamine (PEA) have been reported linked with intoxication. However, the destructive effect of these components on gut microbiota and liver is unclear. In this study, we found oral treatment of these components, especially His, stimulated the level of oxidative stress and inflammatory cytokines in liver and serum of mice.

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Article Synopsis
  • The study focuses on the effects of γ-heptalactone on the production of biologically active compounds, specifically Monascus pigments (MPs) and monacolin K (MK), during M1 fermentation.
  • Results showed that adding 50 μM γ-heptalactone significantly increased the yields of yellow, orange, and red MPs by 115.70%, 141.52%, and 100.88%, respectively, while 25 μM led to a 62.38% increase in MK yield compared to the control group.
  • Gene expression analysis indicated that γ-heptalactone treatment significantly upregulated the genes responsible for the synthesis of both MPs and MK, while also altering the mycel
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Doushen, a traditional Chinese fermented soybean product, may be spiced or spicy depending on whether pepper powder is added. While numerous studies have investigated the microbial communities of other fermented foods, little is known on the fungal diversity of Doushen. Therefore, in this study, we investigated the fungal community and diversity in both spiced and spicy Doushen.

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Douchi has been consumed as a flavoring ingredient for centuries. During production of douchi, numerous microorganisms play important roles in the hydrolysis and conversion of proteins and starch, which are related to the quality and flavor of the end product. Therefore, in the present study, the microbial diversity in two types of home-made traditional bacterial douchi from Gansu province in northwest China was studied by high-throughput sequencing, and a corresponding analysis of the bacterial and fungal communities were conducted.

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