Biosynthesis of beta-phenylethanol is studied in a cell-free rose petals extract. This compound found to be synthesized via two intermediates: either trans-cinnamic acid, or phenylacetaldehyde. Subsequently beta-phenylethanol is glucosodized into its transport form, beta-phenylethanol- beta-D-glucoside. A scheme of beta-phenylethanol and its beta-D-glucoside is given.
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Food Res Int
January 2025
Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, PR China; Innovation Center for Advanced Brewing Science and Technology, College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, PR China. Electronic address:
Yeasts play a crucial role in determining the quality and yield of sauce-flavor Baijiu, yet the source, succession, and metabolic functions of the yeast community in fermented grains during stacking fermentation remains unclear. In this study, amplicon sequencing combined with solid-state fermentation was used to investigate the structure and function of yeast community during the first-round fermentation of sauce-flavor Baijiu. The richness and diversity of yeast community increased throughout fermentation, with 83.
View Article and Find Full Text PDFFoods
December 2024
Key Laboratory of the Evaluation and Monitoring of Southwest Land Resources (Ministry of Education), Sichuan Normal University, Chengdu 610101, China.
Mixed fermentation with and has been shown to enhance wine aroma, yet the underlying mechanisms remain unclear. Monoculture of , monoculture of , and mixed culture of and were conducted, and the study analyzed and compared the biomass, flavor profile, and transcriptome responses of the three groups. Both yeast species exhibited growth inhibition in mixed culture, especially .
View Article and Find Full Text PDFFood 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 PDFSci Rep
January 2025
Dabie Mountain Laboratory, College of Tea and Food Science, Xinyang Normal University, Xinyang, 464000, Henan, China.
Hydroxytyrosol, a fine chemical, is widely utilized in food and pharmaceutical industries. In this study, we constructed a pathway to produce hydroxytyrosol by co-expressing tyrosin-phenol lyase (TPL), L-amino acid dehydrogenase (aadL), α-keto acid decarboxylase (KAD), aldehyde reductase (yahK) and glucose dehydrogenase (gdh). We changed combinations between plasmids with different copy numbers and target genes, resulting in 84% increase in hydroxytyrosol production.
View Article and Find Full Text PDFPLoS One
December 2024
Hangzhou Institute of Medicine (HIM), Zhejiang Cancer Hospital, Zhejiang, Hangzhou, China.
Purpose: Approximately 20% of all breast cancer cases are classified as triple-negative breast cancer (TNBC), which represents the most challenging subtype due to its poor prognosis and high metastatic rate. Caffeic acid phenethyl ester (CAPE), the main component extracted from propolis, has been reported to exhibit anticancer activity across various tumor cell types. This study aimed to investigate the effects and mechanisms of CAPE on TNBC.
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