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Article ; Online: Improvement mechanism of volatile flavor in fermented tilapia surimi by cooperative fermentation of Pediococcus acidilactici and Latilactobacillus sakei: Quantization of microbial contribution through influence of genus.

Li, Chunsheng / Chen, Shengjun / Huang, Hui / Li, Jun / Zhao, Yongqiang

2024 Volume 449, Page(s) 139239

Abstract: Single starter can hardly improve the volatile flavor of fermented fish surimi. In this study, the changes of volatile compounds (VCs) and microbial composition during cooperative fermentation of Latilactobacillus sakei and Pediococcus acidilactici were ... ...

Abstract	Single starter can hardly improve the volatile flavor of fermented fish surimi. In this study, the changes of volatile compounds (VCs) and microbial composition during cooperative fermentation of Latilactobacillus sakei and Pediococcus acidilactici were studied by headspace solid-phase microextraction gas chromatography-mass spectrometry and 16S rRNA gene high-throughput sequencing. During cooperative fermentation, most VCs and the abundance of Latilactobacillus and Lactococcus significantly increased, while Pediococcus, Acinetobacter, and Macrococcus obviously decreased. After evaluation of correlation and abundance of each genus, Latilactobacillus and Lactococcus possessed the highest influence on the formation of volatile flavor during cooperative fermentation. Compared with the natural fermentation, cooperative fermentation with starters significantly enhanced most of pleasant core VCs (odor activity value≥1), but inhibited the production of trimethylamine and methanethiol, mainly resulting from the absolutely highest influence of Latilactobacillus. Cooperative fermentation of starters is an effective method to improve the volatile flavor in the fermented tilapia surimi.
Language	English
Publishing date	2024-04-03
Publishing country	England
Document type	Journal Article
ZDB-ID	243123-3
ISSN	1873-7072 ; 0308-8146
ISSN (online)	1873-7072
ISSN	0308-8146
DOI	10.1016/j.foodchem.2024.139239
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Article ; Online: Insights into microbiota community dynamics and flavor development mechanism during golden pomfret (Trachinotus ovatus) fermentation based on single-molecule real-time sequencing and molecular networking analysis

Wang, Yueqi / Chen, Qian / Xiang, Huan / Sun-Waterhouse, Dongxiao / Chen, Shengjun / Zhao, Yongqiang / Li, Laihao / Wu, Yanyan

Food Science and Human Wellness. 2024 Jan., v. 13, no. 1 p.101-114

2024

Abstract: Popular fermented golden pomfret (Trachinotus ovatus) is prepared via spontaneous fermentation; however, the mechanisms underlying the regulation of its flavor development remain unclear. This study shows the roles of the complex microbiota and the ... ...

Abstract	Popular fermented golden pomfret (Trachinotus ovatus) is prepared via spontaneous fermentation; however, the mechanisms underlying the regulation of its flavor development remain unclear. This study shows the roles of the complex microbiota and the dynamic changes in microbial community and flavor compounds during fish fermentation. Single-molecule real-time sequencing and molecular networking analysis revealed the correlations among different microbial genera and the relationships between microbial taxa and volatile compounds. Mechanisms underlying flavor development were also elucidated via KEGG based functional annotations. Clostridium, Shewanella, and Staphylococcus were the dominant microbial genera. Forty-nine volatile compounds were detected in the fermented fish samples, with thirteen identified as characteristic volatile compounds (ROAV > 1). Volatile profiles resulted from the interactions among the microorganisms and derived enzymes, with the main metabolic pathways being amino acid biosynthesis/metabolism, carbon metabolism, and glycolysis/gluconeogenesis. This study demonstrated the approaches for distinguishing key microbiota associated with volatile compounds and monitoring the industrial production of high-quality fermented fish products.
Keywords	Clostridium ; Shewanella ; Staphylococcus ; Trachinotus blochii ; Trachinotus ovatus ; amino acids ; biosynthesis ; carbon metabolism ; fermentation ; fermented fish ; fish ; flavor ; food science ; gluconeogenesis ; glycolysis ; humans ; microbial communities ; microorganisms ; Fermented golden pomfret ; Microbiota community ; Volatile compound ; Co-occurrence network ; Metabolic pathway
Language	English
Dates of publication	2024-01
Size	p. 101-114.
Publishing place	Elsevier B.V.
Document type	Article ; Online
ZDB-ID	2712869-6
ISSN	2213-4530
ISSN	2213-4530
DOI	10.26599/FSHW.2022.9250008
Database	NAL-Catalogue (AGRICOLA)

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Article ; Online: Volatile Flavor Improvement and Spoilage Microorganism Inhibition in Low-Salt Fish Sauce (Yulu) by Salt-Tolerant Bacillus subtilis

Li, Chunsheng / Li, Laihao / Chen, Shengjun / Zhao, Yongqiang / Wu, Yanyan

Fermentation. 2023 May 26, v. 9, no. 6

2023

Abstract: Use of low-salt fish sauce (Yulu) is limited due to its perishable property and rapid loss of unique flavor. In this study, a salt-tolerant strain, Bacillus subtilis B-2, with high protease production was used as a microbial starter for low-salt Yulu ... ...

Abstract	Use of low-salt fish sauce (Yulu) is limited due to its perishable property and rapid loss of unique flavor. In this study, a salt-tolerant strain, Bacillus subtilis B-2, with high protease production was used as a microbial starter for low-salt Yulu fermentation. A total of 133 volatile compounds were detected through HS-SPME-GC-MS. Most aldehydes, alcohols, ketones, furans, and hydrocarbons reached their maximum at 15 d, while most esters, aromatic compounds, acids, nitrogen compounds, and sulfur compounds peaked at 45 d. The 16S rRNA gene high-throughput sequencing showed that Bacillus remained in high abundance during fermentation, reaching 93.63% at 45 d. The characteristic volatile flavor was obviously improved while the microbial contamination was significantly reduced in low-salt Yulu fermented with B. subtilis, compared with those without a microbial starter. The correlation network map suggested that the significant decrease in Pseudomonas, Achromobacter, Stenotrophomonas, Cyanobium, Rhodococcus, Brucella, Tetragenococcus, and Chloroplast contributed most to the decreasing richness and evenness of the microbial community, while Bacillus was the only genus playing a key role in the inhibition of spoilage microorganisms and improvement of volatile flavor after B. subtilis addition. This study suggests the potential use of salt-tolerant B. subtilis as a special starter for industrial Yulu fermentation in the future.
Keywords	Achromobacter ; Bacillus subtilis ; Brucella ; Cyanobium ; Pseudomonas ; Stenotrophomonas ; Tetragenococcus ; chloroplasts ; fermentation ; fish sauce ; flavor ; furans ; genes ; microbial communities ; microbial contamination ; nitrogen ; proteinases ; salt tolerance ; spoilage ; sulfur
Language	English
Dates of publication	2023-0526
Publishing place	Multidisciplinary Digital Publishing Institute
Document type	Article ; Online
ZDB-ID	2813985-9
ISSN	2311-5637
ISSN	2311-5637
DOI	10.3390/fermentation9060515
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Article ; Online: A novel antioxidant protein of non‐phycobiliprotein family derived from marine red alga Porphyra haitanensis

Chuang, Pan / Tao, Fengting / Qi, Bo / Xiang, Huan / Chen, Shengjun / Yang, Xianqing

Journal of the Science of Food and Agriculture. 2023 Aug. 30, v. 103, no. 11 p.5277-5287

2023

Abstract: BACKGROUND: Oxidation has been reported as the one of the deterioration reactions of proteins in aquatic products. Searching for new bioactive substances from marine algae has been one of the main areas in food science and additives. RESULTS: In this ... ...

Abstract	BACKGROUND: Oxidation has been reported as the one of the deterioration reactions of proteins in aquatic products. Searching for new bioactive substances from marine algae has been one of the main areas in food science and additives. RESULTS: In this study, a novel protein from the red alga Porphyra haitanensis was determined after ammonium sulfate precipitation and gel filtration chromatography. It closely corresponded to the antioxidant activity and was identified as an uncharacterized protein with a molecular mass of 43 kDa, designated Ph43. Bioinformatic analysis revealed that Ph43 is a novel protein of non‐phycobiliprotein family with putative chordin domains and rich in α‐helical conformation. Recombinant protein (rPh43) was expressed in Escherichia coli as a Hig‐tagged protein using a pET‐22b vector system and purified by affinity high‐performance liquid chromatography. Spectroscopy analysis revealed that there were no structural differences between rPh43 and natural recovered Ph43. Moreover, rPh43 showed equal/higher antioxidant activity compared with Ph43. rPh43 has the potential for application as a natural antioxidant for food stabilization. CONCLUSION: Our results identified a novel antioxidant protein with molecular mass of 43 kDa derived from Porphyra haitanensis that belongs to the non‐phycobiliprotein family. © 2023 Society of Chemical Industry.
Keywords	Escherichia coli ; Porphyra ; agriculture ; ammonium sulfate ; antioxidant activity ; antioxidants ; bioinformatics ; food science ; gel chromatography ; high performance liquid chromatography ; molecular weight ; oxidation ; recombinant proteins ; spectroscopy
Language	English
Dates of publication	2023-0830
Size	p. 5277-5287.
Publishing place	John Wiley & Sons, Ltd.
Document type	Article ; Online
Note	JOURNAL ARTICLE
ZDB-ID	184116-6
ISSN	1097-0010 ; 0022-5142
ISSN (online)	1097-0010
ISSN	0022-5142
DOI	10.1002/jsfa.12601
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Article ; Online: Cooperative combination of non-targeted metabolomics and targeted taste analysis for elucidating the taste metabolite profile and pathways of traditional fermented golden pompano

Chen, Qian / Xiang, Huan / Zhao, Yongqiang / Chen, Shengjun / Cai, Qiuxing / Wu, Yanyan / Wang, Yueqi

Food Research International. 2023 July, v. 169 p.112865-

2023

Abstract: Fermentation plays a key role in taste formation in traditional fermented golden pompano and involves a series of complex metabolic reactions. Indeed, the taste profile of fermented golden pompano exhibits remarkable variation during early fermentation. ... ...

Abstract	Fermentation plays a key role in taste formation in traditional fermented golden pompano and involves a series of complex metabolic reactions. Indeed, the taste profile of fermented golden pompano exhibits remarkable variation during early fermentation. Herein, nutritional fingerprinting (proteins, amino acids, lipids, etc.) was applied to discriminate the various biomolecular changes involved in golden pompano fermentation. Among the differential metabolites, amino acids, small peptides, lipids, and nucleotides were considered taste-related compounds. An increase in the amino acid content was observed during fermentation, while the peptide content decreased. Glutamic acid, alanine, and lysine had the highest taste activity values and were the main contributors to taste formation. Metabolic pathway enrichment analysis revealed that taste formation was primarily associated with alanine, aspartate, and glutamate metabolism. These findings provide a deeper understanding of taste mechanisms and establish a basis for the targeted regulation of taste formation in the fermented fish industry.
Keywords	Trachinotus ; alanine ; amino acid composition ; aspartic acid ; biochemical pathways ; fermentation ; fermented fish ; fish industry ; food research ; glutamic acid ; lysine ; metabolites ; metabolomics ; nucleotides ; peptides ; taste ; Fermented golden pompano ; Taste formation ; Metabolic mechanism ; Amino acid metabolism ; Taste characteristic ; 2D ; 2DCOS-IR ; Ala ; AMP ; Arg ; Asp ; ATP ; Cys ; E-tongue ; EUC ; FT-IR ; Glu ; Gly ; GMP ; His ; IMP ; KEGG ; Leu ; Lys ; MS ; MS/MS ; OPLS-DA ; PC ; PCA ; PE ; Phe ; Pro ; PS ; QC ; SD-IR ; SM ; TAV ; TG ; Thr ; Tyr ; UHPLC ; Val
Language	English
Dates of publication	2023-07
Publishing place	Elsevier Ltd
Document type	Article ; Online
ZDB-ID	1111695-x
ISSN	1873-7145 ; 0963-9969
ISSN (online)	1873-7145
ISSN	0963-9969
DOI	10.1016/j.foodres.2023.112865
Database	NAL-Catalogue (AGRICOLA)

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Article ; Online: The Hypopigmentation Mechanism of Tyrosinase Inhibitory Peptides Derived from Food Proteins: An Overview.

Song, Yuqiong / Chen, Shengjun / Li, Laihao / Zeng, Yaoxun / Hu, Xiao

Molecules (Basel, Switzerland)

2022 Volume 27, Issue 9

Abstract: Skin hyperpigmentation resulting from excessive tyrosinase expression has long been a problem for beauty lovers, which has not yet been completely solved. Although researchers are working on finding effective tyrosinase inhibitors, most of them are ... ...

Abstract	Skin hyperpigmentation resulting from excessive tyrosinase expression has long been a problem for beauty lovers, which has not yet been completely solved. Although researchers are working on finding effective tyrosinase inhibitors, most of them are restricted, due to cell mutation and cytotoxicity. Therefore, functional foods are developing rapidly for their good biocompatibility. Food-derived peptides have been proven to display excellent anti-tyrosinase activity, and the mechanisms involved mainly include inhibition of oxidation, occupation of tyrosinase's bioactive site and regulation of related gene expression. For anti-oxidation, peptides can interrupt the oxidative reactions catalyzed by tyrosinase or activate an enzyme system, including SOD, CAT, and GSH-Px to scavenge free radicals that stimulate tyrosinase. In addition, researchers predict that peptides probably occupy the site of the substrate by chelating with copper ions or combining with surrounding amino acid residues, ultimately inhibiting the catalytic activity of tyrosinase. More importantly, peptides reduce the tyrosinase expression content, primarily through the cAMP/PKA/CREB pathway, with PI3K/AKT/GSK3β, MEK/ERK/MITF and p38 MAPK/CREB/MITF as side pathways. The objective of this overview is to recap three main mechanisms for peptides to inhibit tyrosinase and the emerging bioinformatic technologies used in developing new inhibitors.
MeSH term(s)	Cell Line, Tumor ; Humans ; Hypopigmentation ; Melanins ; Microphthalmia-Associated Transcription Factor/metabolism ; Monophenol Monooxygenase ; Phosphatidylinositol 3-Kinases/metabolism ; Signal Transduction
Chemical Substances	Melanins ; Microphthalmia-Associated Transcription Factor ; Monophenol Monooxygenase (EC 1.14.18.1)
Language	English
Publishing date	2022-04-22
Publishing country	Switzerland
Document type	Journal Article ; Review
ZDB-ID	1413402-0
ISSN	1420-3049 ; 1431-5165 ; 1420-3049
ISSN (online)	1420-3049
ISSN	1431-5165 ; 1420-3049
DOI	10.3390/molecules27092710
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Article: [Identification of Cervi Cornu (Cervus elaphus) and its formula granules based on PCR-RFLP].

Zhou, Hai-Qin / Hai, Feng / Hu, Jian-Hong / Li, Song / Chen, Sheng-Jun / Zhang, Kai-Xue / Cheng, Meng-Juan

Zhongguo Zhong yao za zhi = Zhongguo zhongyao zazhi = China journal of Chinese materia medica

2024 Volume 49, Issue 6, Page(s) 1517–1525

Abstract: Cervi Cornu is the ossified antler, or the base antler that falls off in the spring of the following year after the pilose antler is sawn off from Cervus elaphus or C. nippon, as a precious traditional Chinese medicine, has been recognized for its ... ...

Abstract	Cervi Cornu is the ossified antler, or the base antler that falls off in the spring of the following year after the pilose antler is sawn off from Cervus elaphus or C. nippon, as a precious traditional Chinese medicine, has been recognized for its medicinal value and widely used in clinical practice. However, the origins of Cervi Cornu are miscellaneous, and Cervi Cornu is even mixed with adulterants in the market. Currently, there is a shortage of ways to identify Cervi Cornu and no standard to control the quality of Cervi Cornu. So it is valuable to develop a way to effectively identify Cervi Cornu from the adulterants. In this study, the differences in the mitochondrial barcode cytochrome b(Cytb) gene sequences of C. elaphus, C. nippon and their related species were compared and the specific single nucleotide polymorphism(SNP) sites on the Cytb sequences of Cervi Cornu were screened out. According to the screened SNPs, Cervi Cornu-specific primers dishmy-F and dishmy-R were designed. The PCR system was established and optimized, and the tolerance and feasibility of Taq polymerases and PCR systems affecting the repeatability of the PCR method were investigated. The amplification products of C. elaphus and C. nippon were digested using the restriction enzyme MseⅠ. The results showed that after electrophoresis of the product from PCR with the annealing temperature of 56 ℃ and 35 cycles, a single specific band at about 100 bp was observed for C. elaphus samples, and the product of C. elaphus samples was 60 bp shorter than that of C. nippon samples. There was no band for adulterants from other similar species such as Alces alces, Rangifer tarandus, Odocoileus virginianus, O. hemionus, Cap-reolus pygargus, Przewalskium albirostis and negative controls. The polymerase chain reaction-restriction fragment length polymorphism(PCR-RFLP) method established in this study can quickly and accurately identify Cervi Cornu originated from C. elaphus in crude drugs, standard decoctions, and formula granules, and distinguish the origins of Cervi Cornu products, i.e., C. nippon and similar species. This study can be a reference for other studies on the quality standard of other formula granules of traditional Chinese medicines.
MeSH term(s)	Animals ; Polymorphism, Restriction Fragment Length ; Cornus/genetics ; Polymerase Chain Reaction/methods ; Deer/genetics ; DNA Primers
Chemical Substances	DNA Primers
Language	Chinese
Publishing date	2024-03-11
Publishing country	China
Document type	English Abstract ; Journal Article
ZDB-ID	1004649-5
ISSN	1001-5302 ; 0254-0029
ISSN	1001-5302 ; 0254-0029
DOI	10.19540/j.cnki.cjcmm.20231213.102
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Article ; Online: Enrofloxacin pharmacokinetics in yellow catfish (Pelteobagrus fulvidraco): A comparative analysis of oral, intramuscular, and bath administration.

Jia, Bofan / Zhao, Yang / Deng, Jianchao / Chen, Shengjun / Li, Chunsheng / Qi, Bo / Hu, Xiao / Li, Laihao

Journal of veterinary pharmacology and therapeutics

2024 Volume 47, Issue 3, Page(s) 215–225

Abstract: Enrofloxacin (ENR) residues in yellow catfish (Pelteobagrus fulvidraco) often exceed the standard due to excessive use. This study explored the pharmacokinetics of ENR and its metabolite ciprofloxacin (CIP) in yellow catfish following a single dose of 10 ...

Abstract	Enrofloxacin (ENR) residues in yellow catfish (Pelteobagrus fulvidraco) often exceed the standard due to excessive use. This study explored the pharmacokinetics of ENR and its metabolite ciprofloxacin (CIP) in yellow catfish following a single dose of 10 mg/kg body weight via intramuscular injection (IM), oral gavage (PO), or a 5-h drug bath at 10 mg/L and 25°C. High-performance liquid chromatography-mass spectrometry was used to determine the ENR and CIP concentrations in various tissues. The highest ENR concentration occurred with IM administration, peaking at 4.124 mg/L in the plasma, 8.359 mg/kg in the kidney, 6.272 mg/kg in the liver, and 5.192 mg/kg in the muscle. However, PO administration resulted in the longest metabolic time, with elimination half-lives of 56.47 h in plasma, 86.43 h in the kidney, 76.25 h in the liver, and 64.75 h in muscle. Additionally, the area under the concentration-time curve values for IM, PO, and bath administration in yellow catfish plasma were 108.36, 88.96, and 22.08 mg·h/L, respectively. These results indicate the effectiveness of all three administration methods in treating bacterial diseases in yellow catfish. The selection of an appropriate administration method depends on the minimal inhibitory concentration of ENR against pathogenic bacteria. Yellow catfish subjected to PO and IM administration require longer resting periods before they can be marketed than those receiving drug bath administration.
MeSH term(s)	Animals ; Catfishes/metabolism ; Enrofloxacin/pharmacokinetics ; Enrofloxacin/administration & dosage ; Injections, Intramuscular/veterinary ; Anti-Bacterial Agents/pharmacokinetics ; Anti-Bacterial Agents/administration & dosage ; Anti-Bacterial Agents/blood ; Administration, Oral ; Half-Life ; Area Under Curve ; Ciprofloxacin/pharmacokinetics ; Ciprofloxacin/administration & dosage ; Ciprofloxacin/blood
Chemical Substances	Enrofloxacin (3DX3XEK1BN) ; Anti-Bacterial Agents ; Ciprofloxacin (5E8K9I0O4U)
Language	English
Publishing date	2024-01-08
Publishing country	England
Document type	Journal Article ; Comparative Study
ZDB-ID	435216-6
ISSN	1365-2885 ; 0140-7783
ISSN (online)	1365-2885
ISSN	0140-7783
DOI	10.1111/jvp.13425
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Article ; Online: In-depth discovery and taste presentation mechanism studies on umami peptides derived from fermented sea bass based on peptidomics and machine learning.

Wang, Chunxin / Wu, Yanyan / Xiang, Huan / Chen, Shengjun / Zhao, Yongqiang / Cai, Qiuxing / Wang, Di / Wang, Yueqi

Food chemistry

2024 Volume 448, Page(s) 138999

Abstract: Umami peptides originating from fermented sea bass impart a distinctive flavor to food. Nevertheless, large-scale and rapid screening for umami peptides using conventional techniques is challenging because of problems such as prolonged duration and ... ...

Abstract	Umami peptides originating from fermented sea bass impart a distinctive flavor to food. Nevertheless, large-scale and rapid screening for umami peptides using conventional techniques is challenging because of problems such as prolonged duration and complicated operation. Therefore, we aimed to screen fermented sea bass using peptidomics and machine learning approaches. The taste presentation mechanism of umami peptides was assessed by molecular docking of T1R1/T1R3. Seventy umami peptides identified in fermented sea bass predominantly originated from 28 precursor proteins, including troponin, myosin, motor protein, and creatine kinase. Six umami peptides with the lowest energies formed stable complexes by binding to T1R3. SER170, SER147, GLN389, and HIS145 are critical binding sites for T1R1/T1R3. Four dominant interacting surface forces were identified: aromatic interactions, hydrogen bonding, hydrophilic bonds, and solvent-accessible surfaces. Our study unveils a method to screen umami peptides efficiently, providing a basis for further exploration of their flavor in fermented sea bass.
MeSH term(s)	Bass/metabolism ; Animals ; Peptides/chemistry ; Taste ; Machine Learning ; Fermentation ; Molecular Docking Simulation ; Fish Proteins/chemistry ; Fish Proteins/metabolism ; Flavoring Agents/chemistry ; Flavoring Agents/metabolism ; Humans ; Proteomics
Chemical Substances	Peptides ; Fish Proteins ; Flavoring Agents
Language	English
Publishing date	2024-03-16
Publishing country	England
Document type	Journal Article
ZDB-ID	243123-3
ISSN	1873-7072 ; 0308-8146
ISSN (online)	1873-7072
ISSN	0308-8146
DOI	10.1016/j.foodchem.2024.138999
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Article ; Online: Comparison of the taste mechanisms of umami and bitter peptides from fermented mandarin fish (

Li, Chunsheng / Yang, Daqiao / Li, Laihao / Wang, Yueqi / Chen, Shengjun / Zhao, Yongqiang / Lin, Wanling

Food & function

2023 Volume 14, Issue 21, Page(s) 9671–9680

Abstract: Unclear taste mechanisms of peptides limit rapid screening of taste peptides with high intensity. In this study, the taste mechanisms of umami and bitter peptides ... ...

Abstract	Unclear taste mechanisms of peptides limit rapid screening of taste peptides with high intensity. In this study, the taste mechanisms of umami and bitter peptides from
MeSH term(s)	Animals ; Taste ; Molecular Docking Simulation ; Electronic Nose ; Receptors, G-Protein-Coupled/metabolism ; Peptides/chemistry
Chemical Substances	Receptors, G-Protein-Coupled ; Peptides
Language	English
Publishing date	2023-10-30
Publishing country	England
Document type	Journal Article
ZDB-ID	2612033-1
ISSN	2042-650X ; 2042-6496
ISSN (online)	2042-650X
ISSN	2042-6496
DOI	10.1039/d3fo02697c
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