Effects of Soluble and Insoluble Fibre on Glycolipid Metabolism and Gut Microbiota in High-Fat-Diet-Induced Obese Mice.

Background: Dietary fibre can alleviate or reduce the risk of obesity and obesity-induced abnormalities in glycolipid metabolism. However, the effects of different types of dietary fibre or their combinations on obesity remain unclear. Here, we explored the effects of different ratios of inulin soluble dietary fibre (ISDF) and barley leaf insoluble dietary fibre (BLIDF) on the body weight, glycolipid metabolism and gut microbiota of obese mice.

The Effect of Temperature and UV Manipulation on Anthocyanins, Flavonols, and Hydroxycinnamoyl-Tartrates in cv Nebbiolo Grapes ( L.).

This research aimed to identify the effects of increased temperature and decreased ultraviolet (UV) exposure on berry characteristics and quality parameters of cv Nebbiolo, identifying the potential risks associated with climate change for the quality of grapes and the identity of Barolo wine. This two-year research (2022 and 2023) was performed in three vineyards, located at different elevations in La Morra (Piedmont, northwestern Italy), monitored from the beginning of veraison to harvest. A split-plot design was set up, applying a passive greenhouse amplifying temperature in the bunch zone ('T' = increased temperature; 'C' = control temperature) and UV-blocking plastics over individual bunches ('1' = full UV exposure; '0' = UV-blocked).

Development and Applications of Somatic Embryogenesis in Grapevine ( spp.).

Somatic embryogenesis (SE) provides alternative methodologies for the propagation of grapevine ( spp.) cultivars, conservation of their germplasm resources, and crop improvement. In this review, the current state of knowledge regarding grapevine SE as applied to these technologies is presented, with a focus on the benefits, challenges, and limitations of this method.

Valorisation of Winery By-Products: Revealing the Polyphenolic Profile of Grape Stems and Their Inhibitory Effects on Skin Aging-Enzymes for Cosmetic and Pharmaceutical Applications.

Grape ( L.) stems, a by-product of winemaking, possess significant potential value due to their rich polyphenolic composition, which allows their exploitation for cosmetic and pharmaceutical applications. This presents a promising opportunity for valorisation aimed at developing innovative products with potential health-promoting effects.

Molecular Mechanism: Inhibition of T-2 Toxin Synthesis by Surfactin in Dried Fish: Induction of Nucleation by ROS Accumulation.

(1) T-2 toxin synthesized by () can cause deterioration of dried fish and endanger human health. (2) The molecular mechanism by which antibacterial lipopeptides surfactin inhibited growth and toxin production was elucidated by investigating the intracellular ROS production pathway and the subcellular distribution and transcriptional activity of the transcription factor and its regulation of gene in . (3) Surfactin caused hyphal damage and nucleic acid and protein leakage; thus, the growth of was disrupted.

Structure Characterization of Four New Sesquiterpene Pyridine Alkaloids from Hook. f. and Anti-Inflammatory Activity Evaluations.

Sesquiterpene pyridine alkaloids (SPAs), as a main class of components in Hook. f., possess a variety of bioactivities, such as immunosuppressive, insecticidal, and anti-tumor activities.

Edible Coatings for Fish Preservation: Literature Data on Storage Temperature, Product Requirements, Antioxidant Activity, and Coating Performance-A Review.

Fresh fish is among the most nutritive foodstuffs, but it is also the most perishable one. Therefore, huge efforts have been made to find the most suitable tools to deliver fish of the highest quality to exigent consumers. Scientific studies help the industry to exploit the newest findings to scale up emerging industrial technologies.

Wine Phenolic Compounds: Chemistry, Functionality and Health Benefits.

Wine phenolic compounds, often known as polyphenols, are a diverse group of secondary bioactive compounds derived from grapes. They play a crucial role in defining the sensory characteristics, functionality, and health benefits of wine. This review explores the complex chemistry of these compounds, focusing on key classes such as flavonoids, which include flavanones, flavonols, anthocyanins, and flavan-3-ols, and non-flavonoids, such as hydroxycinnamic acids, hydroxybenzoic acids, and stilbenes.

spp. Aqueous Extracts and Their Constituent Salvianolic Acid A Induce Nrf2-Dependent Cellular Antioxidant Protection Against Oxidative Stress in Caco-2 Cells.

The increasing incidence of colorectal cancer and inflammatory diseases poses a major health concern, with oxidative stress playing a significant role in the onset of these pathologies. Factors such as excessive consumption of sugar-rich and fatty foods, synthetic food additives, pesticides, alcohol, and tobacco contribute to oxidative stress and disrupt intestinal homeostasis. Functional foods arise as a potential tool to regulate redox balance in the intestinal tract.

Insights into flavor quality and metabolites profiles of fresh cheese with different probiotics by SPME-GC-MS and untargeted metabolomics.

In this study, fresh cheeses produced with four novel probiotics (Lactobacillus casei PB-LC39, Lactobacillus rhamnosus PB-LR76, Lactobacillus helveticus HH-LH17, and Lactobacillus plantarum HH-LP56) were named as LC, LR, LH, and LP, respectively. SPME-GC-MS and untargeted metabolomics were used to compare and analyze the flavor quality, metabolites and metabolic pathways of LC, LR, LH and LP, and the potential function of differential metabolites was emphasized. The results demonstrated that the incorporation of probiotics resulted in a significant increase in the number of volatile flavor compounds and varying flavor profiles within the cheese.

Elucidating core microbiota in yellow wine (Huangjiu) through flavor-oriented synthesis and construction of microbial communities.

Huangjiu, a traditional Chinese alcoholic beverage with a history spanning thousands of years, holds significant cultural and economic value in China. Despite its importance, the complexity of Huangjiu fermentation and the intricate interactions within its microbial community remain underexplored. This study addresses this gap by identifying the core volatile organic compounds (VOCs) and key microorganisms that define the flavor profile of Huangjiu.

Dynamic changes in dissolved oxygen concentration, microbial communities, and volatile compounds during industrial oak-barrel fermentation of Sauvignon Blanc wine.

Oak-barrel fermentation is used in white wine production to enhance aroma and flavor complexity. However, the dynamics of microbial communities and their impact on the formation of flavor compounds during barrel fermentation remain unclear. This study investigated the changes in dissolved oxygen concentrations, microbial communities, and volatile compounds during Sauvignon Blanc wine fermentation in various oak barrels (new and two-year-old Francois Freres and new Taransaud) and stainless-steel tanks.

Contribution of polyvinylpolypyrrolidone (PVPP) treatment to the distribution of polyphenols and the evolution of esters and higher alcohols in Rosa roxburghii Tratt wine.

Polyvinylpolypyrrolidone (PVPP) is commonly employed for fining in fruit wine brewing. This study aimed to investigate the impact of PVPP pretreatment on the formation of fermentation aroma and polyphenol distribution in Rosa roxburghii Tratt (RRT) wine. A significant effect of PVPP on polyphenol adsorption was observed, and polyphenol families or subfamilies such as flavanols and flavonols showed specific affinity for PVPP, decreasing by over 19 % and 30 %, respectively.

Polyphenol compounds contributing to the improved bioactivities of fermented Rubus chingii Hu.

This research aims to evaluate the phenolic composition, antioxidant and enzyme inhibition activities of fermented Rubus chingii Hu wine, and explore the correlation between them. TPC (Total Phenolic content) and TFC (Total Flavonoid content) increased rapidly from 0 h to 72 h, followed by a slight decrease in TPC and a significant decrease in TFC. Fermentation could significantly increase the antioxidant activity and α-amylase/α-glucosidase enzyme inhibitory activity of Rubus chingii Hu.

Diverse impact of topography and cultivation location on the polyphenolic profiles and certain sensory attributes of 'País' heritage wines from the Maule dryland region (Chile).

Polyphenols are compounds that have traditionally been related to sensory properties of wines. The synthesis of these secondary metabolites can be influenced by numerous factors, including the edaphoclimatic conditions of the growing area of vines. In this study, the effect of topography and cultivation location on the chemical composition and sensory perception of wines was determined.

Cold liquid stabulation: Impact on the phenolic, antioxidant, and aroma characteristics of wines from aroma-neutral white grape varieties.

Cold liquid stabulation aims to extract valuable compounds from grape lees before juice clarification. In this study, 7, 14, and 21 days of lees contact were tested on aroma-neutral 'Arneis' and 'Cortese' grape juices vs control. Basic parameters, colour, polyphenols, antioxidant capacity, and volatile organic compounds were assessed throughout winemaking.

Metabolomic analysis of rice cultivars from diverse production areas.

Rice grown in Yunnan Province is known for its excellent taste and consumer preference. However, the metabolite composition of this unique rice remains unclear. In this study, the metabolic profile of different rice planted in various producing regions was evaluated.

Evolution of sulfonated tannins in red wines with ageing: A targeted metabolomic approach.

During wine ageing, tannins could react with sulfur dioxide to form sulfonated flavanols which are anticipated to alter tannin binding to proteins contributing to the reduction of astringency during ageing. Previous studies have identified or quantified monomeric and dimeric sulfonated flavanols in aged wines, but the evolution of sulfonated tannins has been lacking. Here, we quantified sulfonated tannins in three Washington state vineyards over a 20-year period, employing targeted LC-QToF analysis.