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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: 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
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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: Revealing the role of leucine in improving the social avoidance behavior of depression through a combination of untargeted and targeted metabolomics.

Wang, Qi / Wu, Zhenning / Xiang, Huan / Zhou, Yuzhi / Qin, Xuemei / Tian, Junsheng

Food & function

2023 Volume 14, Issue 14, Page(s) 6397–6409

Abstract: Leucine is a common nutritional supplement, and recently, research concerned with the improvement role of leucine in neuropsychiatric disorders has been increasingly emphasized. However, it is unclear what role leucine plays in depression. In this study, ...

Abstract	Leucine is a common nutritional supplement, and recently, research concerned with the improvement role of leucine in neuropsychiatric disorders has been increasingly emphasized. However, it is unclear what role leucine plays in depression. In this study, the chronic social defeat stress (CSDS) model was used to simulate depression associated with social avoidance in humans. CSDS mice display a depressive state and social avoidance behavior. Untargeted serum metabolomics and pathway analysis indicated that abnormal amino acid metabolism may be the key to abnormal behavior in CSDS mice. Among these metabolites, leucine shows a specific and significant positive correlation with social interaction rate. Targeted metabolomics determine the decreased level of leucine and related metabolites in the serum and hippocampus of CSDS mice. Moreover, immunohistochemical results also indicate an increasing expression of IDO1 in hippocampal tissues in CSDS mice, and neurons may be damaged. Subsequently, leucine was administered to investigate its influence on CSDS mice, and the results revealed that leucine had a good effect on depressive states and social avoidance behaviors. Taken together, we aim to identify the important role of leucine as a functional food supplement to improve depression and social avoidance behavior through the above findings.
MeSH term(s)	Humans ; Mice ; Animals ; Depression/metabolism ; Leucine ; Avoidance Learning ; Social Behavior ; Metabolomics ; Stress, Psychological/metabolism ; Mice, Inbred C57BL
Chemical Substances	Leucine (GMW67QNF9C)
Language	English
Publishing date	2023-07-17
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/d3fo01876h
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Article ; Online: The relationship of exercise and cancer-related fatigue in patients with advanced liver cancer: a cross-sectional study.

Li, Juan / Cheng, Qinqin / Zhu, Xiangqian / Lin, Sha / Xiang, Huan / Lu, Wen

Scientific reports

2023 Volume 13, Issue 1, Page(s) 17341

Abstract: There is increasing interest in understanding exercise as a potential treatment for cancer-related fatigue (CRF); however, rarely research has been conducted on more aggressive cancers with short survival, such as liver cancer. The purpose of this study ... ...

Abstract	There is increasing interest in understanding exercise as a potential treatment for cancer-related fatigue (CRF); however, rarely research has been conducted on more aggressive cancers with short survival, such as liver cancer. The purpose of this study was to provide educational ideas for insufficient exercise and provide clues for the design of effective and safe exercise intervention programs with high compliance in patients of advanced liver cancer in the future. Participants were recruited from a tertiary cancer hospital using convenience sampling. All participants were asked to complete self-report questionnaires that assessed their medical and demographic variables, exercise habits and CRF during their hospitalization in the interventional department. Spearman's correlation analysis and Nonparametric test was used to explore correlations between exercise subgroups and CRF. The Baron and Kenny's Approach was used to investigate the mediating effect of exercise index between P-EX and CRF. 207 out of 255 participants were enrolled in this study, with an average age of 55.4 years. The CRF score was 33 (28, 36), and 93.2% had insufficient exercise. Exercise frequency (≥ 3 Times/week) (Z = 4.34, p = 0.037) and maintaining exercise trend (Z = 15.85, p = 0.001) had a positive effect on CRF. P-EX had a great impact on exercise index and affecting CRF directly. Participants in the study showed serious fatigue and insufficient exercise. Exercise education can be initiated earlier, particularly those without regular exercise experience. Sustained light exercise, compliant with exercise habits and interests, three times a week may be a practical way to reduce the risk of CRF in advanced liver cancer.
MeSH term(s)	Humans ; Middle Aged ; Cross-Sectional Studies ; Exercise Therapy ; Neoplasms ; Exercise ; Fatigue/etiology ; Fatigue/therapy ; Liver Neoplasms/complications ; Liver Neoplasms/therapy ; Quality of Life
Language	English
Publishing date	2023-10-13
Publishing country	England
Document type	Journal Article ; Research Support, Non-U.S. Gov't
ZDB-ID	2615211-3
ISSN	2045-2322 ; 2045-2322
ISSN (online)	2045-2322
ISSN	2045-2322
DOI	10.1038/s41598-023-44655-w
Database	MEDical Literature Analysis and Retrieval System OnLINE

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Article ; Online: Oxidation/Alkylation of Amino Acids with α-Bromo Carbonyls Catalyzed by Copper and Quick Access to HDAC Inhibitor.

Tan, Yuqiong / Xiang, Huan / Jin, Jiayan / He, Xingrui / Li, Shijun / Ye, Yang

The Journal of organic chemistry

2023 Volume 88, Issue 24, Page(s) 17398–17408

Abstract: A facile and efficient method was reported for Cu-catalyzed selective α-alkylation processes of amino acids/peptides and α-bromo esters/ketones through a radical-radical coupling pathway. The reaction displays an excellent functional group tolerance and ... ...

Abstract	A facile and efficient method was reported for Cu-catalyzed selective α-alkylation processes of amino acids/peptides and α-bromo esters/ketones through a radical-radical coupling pathway. The reaction displays an excellent functional group tolerance and broad substrate scope, allowing access to desired products in moderate to excellent yields. Notably, this method is distinguished by site-specificity and exhibits total selectivity for aryl glycine motifs over other amino acid units. Furthermore, the practicality of this strategy is certified by the efficient synthesis of the novel SAHA phenylalanine-containing analogue (SPACA).
MeSH term(s)	Amino Acids/chemistry ; Copper/chemistry ; Histone Deacetylase Inhibitors ; Catalysis ; Alkylation ; Phenylalanine
Chemical Substances	Amino Acids ; Copper (789U1901C5) ; Histone Deacetylase Inhibitors ; Phenylalanine (47E5O17Y3R)
Language	English
Publishing date	2023-12-01
Publishing country	United States
Document type	Journal Article ; Research Support, Non-U.S. Gov't
ZDB-ID	123490-0
ISSN	1520-6904 ; 0022-3263
ISSN (online)	1520-6904
ISSN	0022-3263
DOI	10.1021/acs.joc.3c02218
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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 (Ottawa, Ont.)

2023 Volume 169, Page(s) 112865

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.
MeSH term(s)	Animals ; Taste ; Amino Acids/metabolism ; Fishes/metabolism ; Alanine ; Peptides ; Lipids
Chemical Substances	Amino Acids ; Alanine (OF5P57N2ZX) ; Peptides ; Lipids
Language	English
Publishing date	2023-04-22
Publishing country	Canada
Document type	Journal Article ; Research Support, Non-U.S. Gov't
ZDB-ID	1111695-x
ISSN	1873-7145 ; 0963-9969
ISSN (online)	1873-7145
ISSN	0963-9969
DOI	10.1016/j.foodres.2023.112865
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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: 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 Volume 103, Issue 11, Page(s) 5277–5287

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 ... ...

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.
MeSH term(s)	Antioxidants/chemistry ; Porphyra/chemistry ; Molecular Weight ; Chromatography, Gel
Chemical Substances	Antioxidants
Language	English
Publishing date	2023-04-17
Publishing country	England
Document type	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: Theoretical Study of the Hydroxyl-Radical-Initiated Degradation Mechanism, Kinetics, and Subsequent Evolution of Methyl and Ethyl Iodides in the Atmosphere.

Liu, Xiang-Huan / Bai, Feng-Yang / Meng, Ting-Ting / Ni, Shuang / Zhao, Zhen

Chemphyschem : a European journal of chemical physics and physical chemistry

2023 Volume 24, Issue 10, Page(s) e202300021

Abstract: The degradation and transformation of iodinated alkanes are crucial in the iodine chemical cycle in the marine boundary layer. In this study, MP2 and CCSD(T) methods were adopted to study the atmospheric transformation mechanism and degradation kinetic ... ...

Abstract	The degradation and transformation of iodinated alkanes are crucial in the iodine chemical cycle in the marine boundary layer. In this study, MP2 and CCSD(T) methods were adopted to study the atmospheric transformation mechanism and degradation kinetic properties of CH
Language	English
Publishing date	2023-02-28
Publishing country	Germany
Document type	Journal Article
ZDB-ID	2025223-7
ISSN	1439-7641 ; 1439-4235
ISSN (online)	1439-7641
ISSN	1439-4235
DOI	10.1002/cphc.202300021
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