Paeonol promotes longevity and fitness in Caenorhabditis elegans through activating the DAF-16/FOXO and SKN-1/Nrf2 transcription factors.

Paeonol, as one of the most abundant plant-derived polyphenols, has multiple bioactivities including anti-inflammatory, anti-tumor, and anti-cardiovascular diseases. Nevertheless, the anti-aging effects and related mechanisms of paeonol are rarely reported. In this study, we found that paeonol significantly prolonged the mean lifespan of Caenorhabditis elegans (C.

Brettanomyces as a starter culture in rice-steamed sponge cake: a traditional fermented food in China.

The potential use of Brettanomyces anomalus PSY-001 as an additional starter culture for the production of Rice-steamed sponge cake (RSSC), a traditional fermented food in China, was investigated. Two productions of RSSC, each containing batches of experimental cakes with Brettanomyces added and reference cakes with the leavened liquid added were carried out. For both experimental and reference cakes, chemical analysis and sensory evaluation were carried out during the fermentation period.

Effects of lard on the formation of volatiles from the Maillard reaction of cysteine with xylose.

Background: The presence of lipid oxidation products in the Maillard reaction pathway is of particular interest today. The objective of this study was to investigate the effect of lard and its oxidation products on the formation of volatiles from cysteine and xylose model systems.

Results: Headspace volatiles generated in reaction mixtures were examined by solid-phase microextraction in combination with gas chromatography-mass spectrometry.