Water-soluble sulfur quantum dots as a potential sensitive fluorescent probe for quercetin detection and cell imaging.

A simple fluorescent quenching probe based on polyethylene glycol-400 capped sulfur quantum dots (PEG-SQDs) was fabricated to determine quercetin (QT) quantitatively. As anticipated, the PEG-SQDs exhibited favourable luminescent properties, stability and low cytotoxicity. QT effectively quenched the fluorescence of the PEG-SQDs through static quenching and the inner filter effect.

Isolation and identification of epiphytic Pichia kudriavzevii from loquat peels and investigation of its fermentation characteristics for liquor production.

During the process of fruit wine production, yeast plays a crucial role in influencing the taste, flavor, and overall quality of the wine. This study aims to enhance the flavor and quality of loquat wine by isolating strains of Pichia kudriavzevii (P. kudriavzevii) with desirable winemaking characteristics from loquat fruit fermentation broth.

Construction of a reaction-based fluorescent sensor for tandem detection of Cu and glutathione in wine.

The purpose of this study was to develop a novel reaction-based fluorescent sensor for the detection of Cu and glutathione in real wine samples. The sensor, tris-(2-pyridyl)-methylamine rhodol derivative, was synthesized and validated for the tandem and selective detection of both Cu and glutathione. The sensor exhibited a strong linear correlation between fluorescence intensity and Cu concentration ranging from 100 to 900 nM, while the in situ generated Cu ensemble selectively detected glutathione with a robust linear response from 3 to 30 μM.

Isolation, identification, and technological characteristics analysis of yeast strains from Pyracantha fortuneana fruits fermentation liquid.

Pyracantha fortuneana (P. fortuneana), as a medicinal and edible plant resource, is rich in nutrients. In order to screen the high quality yeast used in Firebone fruit wine, 12 strains of yeast were isolated and purified from P.

Integration WGCNA with LC-MS data for evaluating the processing status and transformation rules of Ligustri Lucidi Fructus: A novel strategy for evaluating the processing technology of traditional Chinese medicines.

Ligustri Lucidi Fructus (LLF) is a traditional Chinese medicine (TCM) to treat hepatopathy and osteopathy. Wine-processed LLF (WLLF) was much more widely used than raw LLF (RLLF) in clinical practice, however, there is no consensus on processing time. To investigate the processing status of WLLF and transformation rules during processing, a UHPLC-Q-Orbitrap-MS method combined with data-independent acquisition (DIA) mode was firstly established and 227 compounds were identified or tentatively identified.

Taxus chinensis (Pilg.) Rehder fruit attenuates aging behaviors and neuroinflammation by inhibiting microglia activation via TLR4/NF-κB/NLRP3 pathway.

Ethnopharmacological Relevance: As one of the important by-products of Taxus chinensis (Pilg.) Rehder, its fruit (TCF) has a sweet taste, which is commonly used in folklore to make health care wine reputed for enhancing immune function and promoting anti-aging effects, especially popular in the longevity villages of China for a long history. Evidences had showed that Taxus chinensis fruit contained polysaccharides, flavonoids, amino acids and terpenoids, which all were free of toxic compounds, but its medicinal value has not been fully recognized.

Ultrasound and its coupled oak blocks treatment based on absorbed energy density for comprehensive insight and scale-up consideration of phenolic and astringency profiles in red wines.

Ultrasound and ultrasound-coupled oak blocks techniques on the phenolic and astringency profiles of Petit Verdot wines were discussed in this study. The relationship between techniques at varying absorbed energy density (AED) gradients and astringency was revealed, elucidating potential molecular mechanisms regarding compound interactions. Ultrasound was found to promote phenolics degradation and condensed tannins maturation, while oak blocks improved ellagitannins release into wines, facilitating polycondensation reactions to form larger complexes.

The influence of polyphenols on the hydrolysis and formation of volatile esters in wines during aging: An insight of kinetic equilibrium reaction.

The evolution of volatile esters leads to changes in wine aroma during aging. In this study, polyphenol effect on ester equilibrium in wines was investigated through three aging experiments. Kinetic parameters of esters were calculated in four red wines.

Research on Engineering the for Constructing a High Efficiency to Degrade Malic Acid and Low Yield of Diacetyl Biosynthesis Pathway.

Diacetyl is a flavor compound in wine with a low threshold (1-2 mg/L). It is produced during alcoholic fermentation (AF) and malolactic fermentation (MLF) initiated by lactic acid bacteria (LAB). Whereas, the environment after AF suppresses the normal metabolism of LAB after AF.

Metagenomic and Metabolomic Profiling Reveals the Differences of Flavor Quality between Rice Wines Fermented with Qu and Qu.

(starter) makes an important contribution to the formation of the flavor characteristics of rice wine (HQW). Qu (GTQ) and Qu (WYQ) are two kinds of commonly used in HQW brewing, but the comparison of the two kinds of HQW is still insufficient at present. The objective of this study was to compare the dynamic changes of amino acids (AAs), higher alcohols (HAs), bioamines (BAs), volatile flavor compounds (VFCs), and microbial communities in HQW fermentation, with GTQ and WYQ as starter.

The Antioxidant and Anti-Fatigue Effects of Rare Ginsenosides and γ-Aminobutyric Acid in Fermented Ginseng and Germinated Brown Rice Puree.

γ-aminobutyric acid (GABA) and rare ginsenosides are good antioxidant and anti-fatigue active components that can be enriched via probiotic fermentation. In this study, ginseng and germinated brown rice were used as raw materials to produce six fermented purees using fermentation and non-fermentation technology. We tested the chemical composition of the purees and found that the content of GABA and rare ginsenoside (Rh, Rg, and CK) in the puree made of ginseng and germinated brown rice (FGB) increased significantly after fermentation.

Red Grape By-Products from the Demarcated Douro Region: Chemical Analysis, Antioxidant Potential and Antimicrobial Activity against Food-Borne Pathogens.

Wine production is one of the most important agricultural activities. The winemaking process generates a considerable volume of different residues characterized as by-products, such as pomace, seeds, stems, and skins. By-products are rich in polyphenols with antioxidant and antibacterial properties and may act as bacteriostatic or bactericidal agents against food-borne pathogens, improving food safety by enhancing antibiotic efficacy and reducing bacterial resistance.

The Use of Ultra-Fast Gas Chromatography for Fingerprinting-Based Classification of Zweigelt and Rondo Wines with Regard to Grape Variety and Type of Malolactic Fermentation Combined with Greenness and Practicality Assessment.

In food authentication, it is important to compare different analytical procedures and select the best method. The aim of this study was to determine the fingerprints of Zweigelt and Rondo wines through headspace analysis using ultra-fast gas chromatography (ultra-fast GC) and to compare the effectiveness of this approach at classifying wines based on grape variety and type of malolactic fermentation (MLF) as well as its greenness and practicality with three other chromatographic methods such as headspace solid-phase microextraction/gas chromatography-mass spectrometry with carboxen-polydimethylosiloxane fiber (SPME/GC-MS with CAR/PDMS fiber), headspace solid-phase microextraction/gas chromatography-mass spectrometry with polyacrylate fiber (SPME/GC-MS with PA fiber), and ultra performance liquid chromatography-photodiode array detector-tandem mass spectrometry (UPLC-PDA-MS/MS). Principal Component Analysis (PCA) revealed that fingerprints obtained using all four chromatographic methods were suitable for classification using machine learning (ML).

Engineered reduction of S-adenosylmethionine alters lignin in sorghum.

Background: Lignin is an aromatic polymer deposited in secondary cell walls of higher plants to provide strength, rigidity, and hydrophobicity to vascular tissues. Due to its interconnections with cell wall polysaccharides, lignin plays important roles during plant growth and defense, but also has a negative impact on industrial processes aimed at obtaining monosaccharides from plant biomass. Engineering lignin offers a solution to this issue.

Enhancing the biodegradation of hydrophobic volatile organic compounds: A study on microbial consortia adaptation and the role of surfactants.

The emission of hydrophobic Volatile Organic Compounds (VOCs) is a serious environmental issue. Typically, biofilters (BFs) are employed for their treatment, with the potential enhancement of mass transfer through the addition of surfactants. However, disparate results in previous studies have been observed, attributed to uncontrolled conditions during the introduction of surfactants to BFs.

Comprehensive characterization of active components in Salvia miltiorrhiza using polarity-partitioned two-dimensional liquid chromatography coupled with mass spectrometry.

Salvia miltiorrhiza, a widely used traditional Chinese medicine, contains a complex matrix of hydrophobic diterpenoids and hydrophilic phenolic acids, presenting significant challenges in comprehensive analysis. In this study, an online polarity-partitioned two-dimensional liquid chromatography coupled with mass spectrometry (2D-LC-MS) method was developed for comprehensive analysis of both lipophilic and hydrophilic active components in Salvia miltiorrhiza. The method integrated hydrophilic interaction liquid chromatography (HILIC) and reversed-phase liquid chromatography (RPLC), facilitating the efficient separation of compounds across a wide range of polarities.

Expression of the grapevine anion transporter ALMT2 in Arabidopsis root decreases shoot Cl-/NO3- ratio under salt stress.

Grapevines (Vitis vinifera, Vvi) are economically important crop plants which, when challenged with salt (NaCl) in soil and/or irrigation water, tend to accumulate Na+ and Cl- in aerial tissues impacting yield, and berry acceptability for winemaking. Grapevine (Vitis spp.) rootstocks vary in their capacity for shoot Cl- exclusion.

Degree of food processing and breast cancer risk: a prospective study in 9 European countries.

Unlabelled: Recent epidemiological studies have suggested a positive association between ultra-processed food consumption and breast cancer risk, although some studies also reported no association. Furthermore, the evidence regarding the associations between intake of food with lower degrees of processing and breast cancer risk is limited. Thus, we investigated the associations between dietary intake by degree of food processing and breast cancer risk, overall and by breast cancer subtypes in the European Prospective Investigation into Cancer and Nutrition (EPIC) study.

The journey of nanoparticles in the abdominal cavity: Exploring their in vivo fate and impact factors.

Peritoneal carcinomatosis (PC) is caused by metastasis of primary tumor cells from intra-abdominal organs to the peritoneal surface. Intraperitoneal (IP) chemotherapy allows close contact of high concentrations of therapeutic agents with cancer cells in the peritoneal cavity to prolong patient survival. However, conventional IP chemotherapy is prone to rapid elimination from the peritoneal cavity and lacks specificity towards cancer cells.

Development of analytical "aroma wheels" for Oolong tea infusions (Shuixian and Rougui) and prediction of dynamic aroma release and colour changes during "Chinese tea ceremony" with machine learning.

The flavour of tea as a worldwide popular beverage has been studied extensively. This study aimed to apply established flavour analysis techniques (GC-MS, GC-O-MS and APCI-MS/MS) in innovative ways to characterise the flavour profile of oolong tea infusions for two types of oolong tea (type A- Shuixian, type B- Rougui). GC-MS identified 48 aroma compounds, with type B having a higher abundance of most compounds.