From White to Reddish-Brown: The Anthocyanin Journey in Driven by Auxin and Genetic Regulators.

, or wine-cap Stropharia, is a well-known edible mushroom cultivated globally. The pileipellis color is a crucial quality attribute of , exhibiting significant variation throughout its developmental stages. However, the pigment types and regulatory mechanisms behind color variation remain unclear.

Enhancing wine fermentation through concurrent utilization of and lactic acid bacteria ( and ) or .

Most commercially available red wines undergo alcoholic fermentation by yeasts, followed by a second fermentation with the lactic acid bacteria once the initial process is complete. However, this traditional approach can encounter complications in specific scenarios. These situations pose risks such as stalled alcoholic fermentation or the growth of undesirable bacteria while the process remains incomplete, leaving residual sugars in the wine.

Smart pH-sensitive indicators based on rice starch/pectin/alginate loading Lambrusco pomace extract and curcumin to track the freshness of pink shrimps.

This research is focused on the formulation and testing of green visual pH-sensitive indicators based on natural extracts from Curcuma Longa (CUR) and Lambrusco wine pomace (LAM), an Italian wine variety, incorporated into rice starch/pectin/alginate matrixes for non-destructively detecting shrimps freshness in real-time. The effect of the mixed indicators and their synergic combination on the properties and performances of indicators was investigated. Both the extracts and their combination showed pronounced pH responsiveness.

Influence and metabolomic basis of an indigenous yeast CECA, from Ningxia wine region of China, on the aroma and flavor of Cabernet Sauvignon wines.

In this study, three fermentation treatments of spontaneous fermentation (SF), direct inoculation of CECA (YF), and inoculation with CECA after addition of dimethyl dicarbonate (YDF) were carried out. Multivariate statistical analysis approved that CECA inoculation significantly influenced the composition of 141 metabolites (15 volatile organic compounds (VOCs) and 126 non-VOCs), mainly consisting of 36 acids and derivatives and 25 lipids and lipid-like molecules. YF and YDF wines exhibited similar correlations with aroma types, while there were differences in the kinds and number of VOCs.

Influence of indigenous non- yeast strains on the physicochemical and sensory properties of wine fermentation: a promising approach to enhancing wine quality.

This study explores the potential of indigenous non- yeasts isolated from L. grape skins to improve the quality of regional wines by enhancing their physicochemical and sensory characteristics. Five promising yeast strains were identified at different stages of fermentation: (J1Y-T1), (Y5P-T5), (JF3-T1N), (Y8P-T8), and (WMP4-T4).

Chitosan as a fluorescent probe for the detection of the AIE-active food colorant quinoline yellow.

The greenish-yellow synthetic dye quinoline yellow (Qy) is widely used in the food and pharmaceutical industries. However, this dye may lead to health and environmental problems. Therefore, investigating how Qy interacts with biological macromolecules is of great interest.

Rapid and sensitive quantitation of hen egg-white lysozyme in foods using paper sensor.

Hen egg-white lysozyme (HEWL) is commonly used in food preservation and as a substitute for sulfur dioxide in wine production and to prevent late blowing defects in cheese production. However, HEWL is an egg allergen that can cause severe allergic reactions in allergic individuals after accidental ingestion. Therefore, in order to prevent life-threatening health problems caused by consumer allergies, we developed an extremely specific gold immunochromatographic assay (GICA) tolerant to matrix effects for the qualification and quantification of HEWL in food products.

Sustainable assessment of ultrasound-assisted extraction of anthocyanins with bio-based solvents for upgrading grape pomace Cabernet Sauvignon derived from a winemaking process.

This work assessed the efficiency and sustainability of ultrasound-assisted extraction (UAE) of anthocyanins from grape pomace using bio-based solvents: Ethanol, Isopropanol, Propylene-glycol, and Ethylene-glycol at different concentrations (50 and 100 % v/v) and temperatures (25 °C and 50 °C). Higher ultrasonic intensities (UI) were obtained at 50 °C and 50 % v/v by decreasing solvents viscosities. Under these conditions, anthocyanin extractions were performed with different combinations of solvent to liquid ratio (SLR) at 1:10 and 1:50 g/mL, and UI (3.

Characterization of the aromatic profile of Ruché wine from Piedmont (Italy) with gas chromatography-mass spectrometry and unsupervised machine learning techniques.

Background: The volatile composition of Ruché, a red wine produced from a native grape in Piedmont (Italy), was investigated using headspace-solid phase microextraction (SPME) coupled to gas chromatography-mass spectrometry (GC/MS). The main volatile compounds of the wine were identified and quantified. Chemometric techniques were applied to identify features and possible clusters among the different samples.

Profiling and visualization of organic acids in grape plants by desorption electrospray ionization imaging.

Organic acids play a crucial role in determining the quality of grapes and their derived products, such as wine and juice. Despite their critical role in grapevine physiology and fruit quality, limited research has investigated the distribution of these acids within grape plants. This study employed desorption electrospray ionization (DESI) imaging to rapidly profile and image key organic acids across various grape tissues.

Antimicrobial activity of octyl gallate nanoemulsion combined with photodynamic technology and its effect on food preservation.

Photodynamic inactivation, as a safe and effective antimicrobial technology that does not damage the organoleptic properties of the food itself, decreases the use of preservatives and is gradually gaining attention in the food industry. This study selected octyl gallate (OG) as an antimicrobial photosensitizer with eucalyptus oil as the oil phase and prepared it as an octyl gallate nanoemulsion (OG-NE) to ensure the delivery of the photosensitizer. Escherichia coli and Staphylococcus aureus inactivation with the OG-NE combined with photodynamic technology, as well as the effect on the quality of food products, was investigated.

Urinary tartaric acid as a biomarker of wine consumption and cardiovascular risk: the PREDIMED trial.

Background And Aims: Moderate wine consumption has been associated with lower cardiovascular disease (CVD) risk in older populations. However, wine consumption information through self-reports is prone to measurement errors inherent to subjective assessments. The aim of this study was to evaluate the association between urinary tartaric acid, an objective biomarker of wine consumption, and the rate of a composite clinical CVD event.

The forgotten wine: Understanding palm wine fermentation and composition.

Palm wine is an alcoholic beverage that has existed for centuries and has important economic and socio-culture values in many tropical and sub-tropical countries. Lesser known than other types of wines, palm wine is made by spontaneous fermentation of palm sap by naturally occurring microbial communities. The palm sap ecosystem has unique microbial composition and diversity, which determines the composition of the eventual wine and is likely affected by geographical distinctiveness.

How wine blending influences their biological activity: A case study of Cabernet Sauvignon and Merlot coupages.

Blending different grape varieties or wines is essential in winemaking to enhance sensory attributes, but could potentially impact the biological activity of the final product. This study investigates the polyphenolic profile and bioactivities of monovarietal wines Cabernet Sauvignon (CS) and Merlot (M), their blends in three different ratios (CS1M1, CS3M1, CS1M3), as well as one commercial coupage (CSM). Enzyme inhibition (α-amylase, α-glucosidase, lipase, tyrosinase), antioxidant properties (inhibition of AAPH-induced ROS generation in U937 cells and lipid peroxidation), and anti-inflammatory properties (inhibition of PGE production in U937 cells) were assessed.

Gut-Microbiota-Derived Butyric Acid Overload Contributes to Ileal Mucosal Barrier Damage in Late Phase of Chronic Unpredictable Mild Stress Mice.

Intestinal mucosal barrier damage is regarded as the critical factor through which chronic unpredictable mild stress (CUMS) leads to a variety of physical and mental health problems. However, the exact mechanism by which CUMS induces intestinal mucosal barrier damage is unclear. In this study, 14, 28, and 42 d CUMS model mice were established.

Protein Structural Modeling and Transport Thermodynamics Reveal That Plant Cation-Chloride Cotransporters Mediate Potassium-Chloride Symport.

Plant cation-chloride cotransporters (CCCs) are proposed to be Na-K-2Cl transporting membrane proteins, although evolutionarily, they associate more closely with K-Cl cotransporters (KCCs). Here, we investigated grapevine ( L.) VvCCC using 3D protein modeling, bioinformatics, and electrophysiology with a heterologously expressed protein.

Antiangiogenic Potential of Pomegranate Extracts.

Pomegranate ( L.) has long been recognised for its rich antioxidant profile and potential health benefits. Recent research has expanded its therapeutic potential to include antiangiogenic properties, which are crucial for inhibiting the growth of tumours and other pathological conditions involving aberrant blood vessel formation.

Arbuscular Mycorrhizal Fungi-Assisted Phytoremediation: A Promising Strategy for Cadmium-Contaminated Soils.

Arbuscular mycorrhizal fungi (AMF) have been shown to play a major role in regulating the accumulation, transport, and toxicity of cadmium (Cd) in plant tissues. This review aims to highlight the current understanding of the mechanisms by which AMF alleviate Cd toxicity in plants. Cd accumulation in agricultural soils has become an increasing global concern due to industrial activities and the use of phosphatic fertilizers.

Evaluation of the Protein Profile of a Strain Immobilized in Biocapsules for Use in Fermented Foods.

Yeast biocapsules are a novel immobilization technology that could be used in fermentation processes. They are spherical structures consisting of yeast cells encapsulated and attached to the hyphae of a filamentous fungus. Yeast biocapsules offer a cutting-edge approach to cell immobilization, with significant potential for advancing fermented food production.

The Influence of Maceration on the Biodiversity of Yeasts in the Early Winemaking Stages of White Wine from the Slovak Tokay Wine Region.

This study investigates the effect of maceration and different winemaking techniques on the species diversity of yeasts in white wines from the Slovak Tokay wine region, known for its traditional white wine production. Lipovina grape variety samples were divided into three groups: control (C), macerated (M) and macerated with the addition of a yeast culture (MY). During the entire fermentation process, quantitative and qualitative microbiological analyses of the raw material and must samples were carried out, which resulted in the identification of 60 yeast isolates via the API 20 C AUX biochemical test and MALDI-TOF MS.

Raman Spectroscopy Monitoring of Duck Egg Brining Process.

Salted duck eggs are a popular food in China and a key ingredient in pastries such as mooncakes, valued for their unique flavors. In this study, we examined the influence of brining processes on duck eggs, focusing on salt concentration and the effect of added wine. Four experimental groups were established: 18% salt, 25% salt, and 18% or 25% salt with added wine.