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Biological activities, biosynthetic capacity and metabolic interactions of lactic acid bacteria and yeast strains from traditional home-made kefir.
Food Chem
December 2024
Department of Biology, University of Naples Federico II, 80126 Naples, Italy.
Given the widespread industrial and domestic use of probiotic blends based on combinations of lactic acid bacteria (LAB) and yeasts to produce fermented foods or beverages that are supposed to provide health benefits, this study aimed to generate knowledge and concepts on biologically relevant activities, metabolism and metabolic interactions in yeast/LAB communities. For this, the postbiotic capabilities of three probiotic candidates, including two lactic acid bacteria (i.e.
View Article and Find Full Text PDFEffects of storage durations on flavour and bacterial communities in Liupao tea.
Food Chem
December 2024
Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, Hunan 410128, China.
Long-term storage of Liupao tea is conducive to improving its flavour and commercial value. Although bacterial communities influence Liupao tea flavour, their impact during storage remains unclear. The aroma compounds and bacterial communities were determined by headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS) and Illumina Nova6000 analysis.
View Article and Find Full Text PDFIntegration of untargeted lipidomics and targeted metabolomics revealed the mechanism of flavor formation in lightly cured sea bass driven via salt.
Food Chem
December 2024
School of Food Science and Technology, State Key Laboratory of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China. Electronic address:
Salt enhances flavor and salinity in Chinese curing; however, excessive use can pose health risks, while reducing NaCl may harm taste. This study utilized targeted and untargeted metabolomics to investigate the intrinsic molecular mechanisms that drive flavor formation in cured sea bass subjected to salt. Glycine, succinic acid, lactic acid and uridine significantly contributed to the taste profile of the cured sea bass.
View Article and Find Full Text PDFPredicting phage-host interactions via feature augmentation and regional graph convolution.
Brief Bioinform
November 2024
Hubei Provincial Key Laboratory of Artificial Intelligence and Smart Learning, Central China Normal University, Wuhan 430079, China.
Identifying phage-host interactions (PHIs) is a crucial step in developing phage therapy, which is the promising solution to addressing the issue of antibiotic resistance in superbugs. However, the lifestyle of phages, which strongly depends on their host for life activities, limits their cultivability, making the study of predicting PHIs time-consuming and labor-intensive for traditional wet lab experiments. Although many deep learning (DL) approaches have been applied to PHIs prediction, most DL methods are predominantly based on sequence information, failing to comprehensively model the intricate relationships within PHIs.
View Article and Find Full Text PDFDrp1-Dependent Mitochondrial Fission Contributes to Lactic Acid-Induced Chicken Cardiomyocyte Damage.
J Biochem Mol Toxicol
January 2025
College of Animal Science and Technology, Henan Institute of Science and Technology, Xinxiang, China.
Enhanced glycolysis and elevated lactic acid (LA) production are observed during sudden death syndrome (SDS) in broilers. However, the mechanism underlying LA-induced cardiomyocyte damage and heart failure in fast-growing broilers remains unclear. In this study, chicken embryo cardiomyocytes (CECs) were cultured and treated with LA to investigate LA-induced CEC injury and its mechanism, aiming to develop strategies to prevent LA-induced SDS in broilers.
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