This study aimed to investigate microbial succession and metabolic dynamics during the traditional fermentation of Hongqu aged vinegar,and explore the core functional microbes closely related to the formation of flavo...This study aimed to investigate microbial succession and metabolic dynamics during the traditional fermentation of Hongqu aged vinegar,and explore the core functional microbes closely related to the formation of flavor components.Microbiome analysis demonstrated that Lactobacillus,Acetobacter,Bacillus,Enterobacter,Lactococcus,Leuconostoc and Weissella were the predominant bacterial genera,while Aspergillus piperis,Aspergillus oryzae,Monascus purpureus,Candida athensensis,C.xylopsoci,Penicillium ochrosalmoneum and Simplicillium aogashimaense were the predominant fungal species.Correlation analysis revealed that Acetobacter was positively correlated with the production of tetramethylpyrazine,acetoin and acetic acid,Lactococcus showed positive correlation with the production of 2-nonanone,2-heptanone,ethyl caprylate,ethyl caprate,1-hexanol,1-octanol and 1-octen-3-ol,C.xylopsoci and C.rugosa were positively associated with the production of diethyl malonate,2,3-butanediyl diacetate,acetoin,benzaldehyde and tetramethylpyrazine.Correspondingly,non-volatile metabolites were also detected through ultra-performance liquid chromatography-quadrupole time-of-flight mass spectrometry.A variety of amino acids and functional dipeptides were identified during the traditional brewing of Hongqu aged vinegar.Correlation analysis revealed that Lactobacillus was significantly associated with DL-lactate,indolelactic acid,D-(+)-3-phenyllactic acid,pimelic acid,pregabalin and 3-aminobutanoic acid.This study is useful for understanding flavor formation mechanism and developing effective strategies for the suitable strains selection to improve the flavor quality of Hongqu aged vinegar.展开更多
Nitrogen,one of the most crucial nutrients present in grapes and musts,plays a key role in yeast activities during alcoholic fermentation.Such influences are imposed on yeast growth and fermentation performances inclu...Nitrogen,one of the most crucial nutrients present in grapes and musts,plays a key role in yeast activities during alcoholic fermentation.Such influences are imposed on yeast growth and fermentation performances including the formation of secondary metabolites.Saccharomyces cerevisiae,the main yeast responsible for fermentation,has been studied extensively regarding nitrogen impacts.On the other hand,a similar study for non-Saccharomyces yeasts,whose contributions to winemaking have gradually been acknowledged,remains to be fully explored,with a few studies being reported.This review starts by discussing nitrogen impacts on non-Saccharomyces yeast growth and fermentation kinetics in different case scenarios,then proceeds to summarize the nitrogen preferences of individual yeast strains with regulation mechanisms elucidated by recent studies.Detailed discussions on the influences on the production of volatile compounds and proposed pathways therein are made,followed by future work suggested as the final section.In summarizing the nitrogen impacts on non-Saccharomyces yeasts throughout alcoholic fermentation,this review will be helpful in obtaining a more comprehensive view on these non-conventional wine yeasts in terms of nutrient requirements and corresponding volatile production.Research gaps will therefore be elucidated for future research.展开更多
Excessive alcohol consumption(≥15 drinks per week)causes chronic diseases and multiple other health conditions.Nevertheless,alcohol beverages have been used as a vital medicine ingredient in various cultures since an...Excessive alcohol consumption(≥15 drinks per week)causes chronic diseases and multiple other health conditions.Nevertheless,alcohol beverages have been used as a vital medicine ingredient in various cultures since ancient times.A wealth of epidemiological and experimental research has shown that light-moderate alcohol consumption,regardless of beverage type,is associated with reducing cardiovascular incidence and mortality rate.Due to the disparities in raw materials,fermentation techniques,production environment,etc.,alcoholic beverages tend to possess different non-ethanol component profiles,thus resulting in varying degrees of health effects.Furthermore,bioactive compounds in alcohol are continuously discovered as well as the mechanisms underlying their cardioprotective contributions at a molecular level.This article elucidates the epidemiology of moderate alcohol consumption and various cardiovascular conditions,along with the limitations and controversies of current studies.In addition,protective effects and putative mechanisms of both ethanol and non-ethanol components of wine,beer,and Chinese Baijiu,the three most representative alcoholic beverages worldwide,are to be evaluated within the context of a rational drinking pattern.展开更多
L-Heptopyranoses are important components of bacterial polysaccharides and biological active secondary metabolites like septacidin(SEP),which represents a group of nucleoside antibiotics with antitumor,antifungal,and ...L-Heptopyranoses are important components of bacterial polysaccharides and biological active secondary metabolites like septacidin(SEP),which represents a group of nucleoside antibiotics with antitumor,antifungal,and pain-relief activities.However,little is known about the formation mechanisms of those L-heptose moieties.In this study,we deciphered the biosynthetic pathway of the L,L-gluco-heptosamine moiety in SEPs by functional characterizing four genes and proposed that SepI initiates the process by oxidizing the 4’-hydroxyl of L-glycero-α-D-manno-heptose moiety of SEP-328(2)to a keto group.Subsequently,SepJ(C5 epimerase)and SepA(C3 epimerase)shape the 4’-keto-L-heptopyranose moiety by sequential epimerization reactions.At the last step,an aminotransferase SepG installs the 4’-amino group of the L,L-gluco-heptosamine moiety to generate SEP-327(3).An interesting phenomenon is that the SEP intermediates with 4’-keto-L-heptopyranose moieties exist as special bicyclic sugars with hemiacetal-hemiketal structures.Notably,L-pyranose is usually converted from D-pyranose by bifunctional C3/C5 epimerase.SepA is an unprecedented monofunctional L-pyranose C3 epimerase.Further in silico and experimental studies revealed that it represents an overlooked metal dependent-sugar epimerase family bearing vicinal oxygen chelate(VOC)architecture.展开更多
The development of base editing(BE)technology has opened a new avenue for research studies in bacteriology,particularly for bacterial species in which the DNA double-strand breaks(DSBs)introduced by CRISPR/Cas system ...The development of base editing(BE)technology has opened a new avenue for research studies in bacteriology,particularly for bacterial species in which the DNA double-strand breaks(DSBs)introduced by CRISPR/Cas system would lead to cell death.However,a major limitation of BE-mediated gene editing is the restricted editable sites in the target bacterial genome due to highly diverse genomic compositions,such as GC content.Herein,we developed a broad-spectrum DNase-inactive Cpf1(dCpf1)variant from Francisella novicida(bsdFnCpf1)through directed evolution.The resulting optimized mutant showed a substantially expanded targeting range,including previously non-canonical protospacer-adjacent motifs(PAMs),especially the GC-rich PAMs.Cytidine deaminase APOBEC1 and uracil DNA glycosylase inhibitor(UGI)were fused with bsdFnCpf1 to achieve specific C to T mutations at multiple target sites with canonical or non-canonical PAMs in the E.coli genome without compromising cell growth.We anticipate that bsdFnCpf1 could be applied for multiplex gene regulation and BE in species that have been reported to be suitable for Cpf1.展开更多
Prolamins have attracted increasing attention in recent years because of their potential application in active ingredient encapsulation and food packaging.As a byproduct of the Baijiu brewing industry with huge produc...Prolamins have attracted increasing attention in recent years because of their potential application in active ingredient encapsulation and food packaging.As a byproduct of the Baijiu brewing industry with huge production(40 million tons every year),Jiuzao is a great source of prolamin because the fermentation process consumes mainly starch instead of protein.However,information on the extraction method and the characteristics of prolamin from Baijiu Jiuzao(PBJ)is still lacking at present.In this study,PBJ was extracted and characterized in terms of composition,secondary structure,morphology,aggregation state and solubility.The results suggested that the PBJ consisted of partial fractions of kafirin withoutγ-kafirin.PBJ had moreα-helix structures,was more hydrophobic,and more easily aggregated together than kafirin.Morphology analysis showed that the surface of the PBJ powder consisted of joint spheres or dumbbell particles.Aggregates were formed at the molecular level with Rg and Dmax of 13.94 nm and 52.61 nm,respectively.These findings updated the new knowledge of prolamin from byproducts of the brewing industry and provided an environmentally friendly way to recycle Jiuzao.展开更多
Monascus-fermented red mold rice(RMR)has excellent physiological efficacy on lipid metabolism and liver function.This study investigated the ameliorative effects of monascin(MS)from RMR on alcoholic liver injury(ALI)i...Monascus-fermented red mold rice(RMR)has excellent physiological efficacy on lipid metabolism and liver function.This study investigated the ameliorative effects of monascin(MS)from RMR on alcoholic liver injury(ALI)in mice,and further illustrated its mechanism of action.Results indicated that dietary MS intervention obviously ameliorated lipid metabolism and liver function in mice with over-drinking.In addition,MS intervention alleviated alcohol-induced oxidative stress in the liver by reducing the hepatic activities of lactate dehydrogenase(LDH)and hepatic levels of malondialdehyde(MDA),increasing the hepatic activities of catalase(CAT),superoxide dismutase(SOD),alcohol dehydrogenase(ADH)and hepatic levels of glutathione(GSH).16S rRNA amplicon sequencing showed that excessive drinking had a significant effect on the composition of the gut microbiota in mice.MS intervention was beneficial to ameliorate intestinal microbiota dysbiosis by elevating the proportion of Lactobacillus,Lachnospiraceae_UCG-006,Coriobacteriales,etc.,but decreasing the proportion of Staphylococcus,Muribaculaceae,Desulfovibrionaceae,etc.Additionally,correlation analysis indicated that the key intestinal bacterial taxa intervened by MS were closely related to some biochemical indicators of lipid metabolism,liver function and oxidative stress.Moreover,liver metabolomics analysis revealed that dietary MS supplementation significantly regulated the levels of liver metabolites involved in taurine and hypotaurine metabolism,riboflavin metabolism,and purine metabolism,etc.Furthermore,MS intervention regulated gene transcription and protein expression associated with lipid metabolism and oxidative stress in the liver.In short,these findings suggest that MS mitigates alcohol-induced hepatic oxidative damage through modulating the intestinal microbiome and liver metabolic pathway,and thus can be served as a functional component to prevent alcoholic liver disease.展开更多
基金funded by Outstanding Talent of“Qishan Scholar”of Fuzhou University of China(GXRC21049)the Open Project Program of the Beijing Laboratory of Food Quality and Safety,Beijing Technology and Business University(BTBU)(FQS-201802,FQS-202008).
文摘This study aimed to investigate microbial succession and metabolic dynamics during the traditional fermentation of Hongqu aged vinegar,and explore the core functional microbes closely related to the formation of flavor components.Microbiome analysis demonstrated that Lactobacillus,Acetobacter,Bacillus,Enterobacter,Lactococcus,Leuconostoc and Weissella were the predominant bacterial genera,while Aspergillus piperis,Aspergillus oryzae,Monascus purpureus,Candida athensensis,C.xylopsoci,Penicillium ochrosalmoneum and Simplicillium aogashimaense were the predominant fungal species.Correlation analysis revealed that Acetobacter was positively correlated with the production of tetramethylpyrazine,acetoin and acetic acid,Lactococcus showed positive correlation with the production of 2-nonanone,2-heptanone,ethyl caprylate,ethyl caprate,1-hexanol,1-octanol and 1-octen-3-ol,C.xylopsoci and C.rugosa were positively associated with the production of diethyl malonate,2,3-butanediyl diacetate,acetoin,benzaldehyde and tetramethylpyrazine.Correspondingly,non-volatile metabolites were also detected through ultra-performance liquid chromatography-quadrupole time-of-flight mass spectrometry.A variety of amino acids and functional dipeptides were identified during the traditional brewing of Hongqu aged vinegar.Correlation analysis revealed that Lactobacillus was significantly associated with DL-lactate,indolelactic acid,D-(+)-3-phenyllactic acid,pimelic acid,pregabalin and 3-aminobutanoic acid.This study is useful for understanding flavor formation mechanism and developing effective strategies for the suitable strains selection to improve the flavor quality of Hongqu aged vinegar.
基金supported by grants from the National Natural Science Foundation of China(32172340)。
文摘Nitrogen,one of the most crucial nutrients present in grapes and musts,plays a key role in yeast activities during alcoholic fermentation.Such influences are imposed on yeast growth and fermentation performances including the formation of secondary metabolites.Saccharomyces cerevisiae,the main yeast responsible for fermentation,has been studied extensively regarding nitrogen impacts.On the other hand,a similar study for non-Saccharomyces yeasts,whose contributions to winemaking have gradually been acknowledged,remains to be fully explored,with a few studies being reported.This review starts by discussing nitrogen impacts on non-Saccharomyces yeast growth and fermentation kinetics in different case scenarios,then proceeds to summarize the nitrogen preferences of individual yeast strains with regulation mechanisms elucidated by recent studies.Detailed discussions on the influences on the production of volatile compounds and proposed pathways therein are made,followed by future work suggested as the final section.In summarizing the nitrogen impacts on non-Saccharomyces yeasts throughout alcoholic fermentation,this review will be helpful in obtaining a more comprehensive view on these non-conventional wine yeasts in terms of nutrient requirements and corresponding volatile production.Research gaps will therefore be elucidated for future research.
基金supported by the National Natural Science Foundation of P.R. China (No.31972193)the Science and Technology Program of Tibet Autonomous Region,China(XZ202001ZY0017N)
文摘Excessive alcohol consumption(≥15 drinks per week)causes chronic diseases and multiple other health conditions.Nevertheless,alcohol beverages have been used as a vital medicine ingredient in various cultures since ancient times.A wealth of epidemiological and experimental research has shown that light-moderate alcohol consumption,regardless of beverage type,is associated with reducing cardiovascular incidence and mortality rate.Due to the disparities in raw materials,fermentation techniques,production environment,etc.,alcoholic beverages tend to possess different non-ethanol component profiles,thus resulting in varying degrees of health effects.Furthermore,bioactive compounds in alcohol are continuously discovered as well as the mechanisms underlying their cardioprotective contributions at a molecular level.This article elucidates the epidemiology of moderate alcohol consumption and various cardiovascular conditions,along with the limitations and controversies of current studies.In addition,protective effects and putative mechanisms of both ethanol and non-ethanol components of wine,beer,and Chinese Baijiu,the three most representative alcoholic beverages worldwide,are to be evaluated within the context of a rational drinking pattern.
基金financially supported by the Ministry of Science and Technology of China(2020YFA0907703)the National Natural Science Foundation of China(32025002,31870043)。
文摘L-Heptopyranoses are important components of bacterial polysaccharides and biological active secondary metabolites like septacidin(SEP),which represents a group of nucleoside antibiotics with antitumor,antifungal,and pain-relief activities.However,little is known about the formation mechanisms of those L-heptose moieties.In this study,we deciphered the biosynthetic pathway of the L,L-gluco-heptosamine moiety in SEPs by functional characterizing four genes and proposed that SepI initiates the process by oxidizing the 4’-hydroxyl of L-glycero-α-D-manno-heptose moiety of SEP-328(2)to a keto group.Subsequently,SepJ(C5 epimerase)and SepA(C3 epimerase)shape the 4’-keto-L-heptopyranose moiety by sequential epimerization reactions.At the last step,an aminotransferase SepG installs the 4’-amino group of the L,L-gluco-heptosamine moiety to generate SEP-327(3).An interesting phenomenon is that the SEP intermediates with 4’-keto-L-heptopyranose moieties exist as special bicyclic sugars with hemiacetal-hemiketal structures.Notably,L-pyranose is usually converted from D-pyranose by bifunctional C3/C5 epimerase.SepA is an unprecedented monofunctional L-pyranose C3 epimerase.Further in silico and experimental studies revealed that it represents an overlooked metal dependent-sugar epimerase family bearing vicinal oxygen chelate(VOC)architecture.
基金This work was supported by the Strategic Priority Science and Technology Program(XDA24020101,XDPB1801)the Key Research Program of Frontier Sciences(ZDBS-LY-SM014)+1 种基金the Shenzhen Grants(JCYJ20180507182241844)the Biological Resources Program(KFJ-BRP-017-58)from the Chinese Academy of Sciences.
文摘The development of base editing(BE)technology has opened a new avenue for research studies in bacteriology,particularly for bacterial species in which the DNA double-strand breaks(DSBs)introduced by CRISPR/Cas system would lead to cell death.However,a major limitation of BE-mediated gene editing is the restricted editable sites in the target bacterial genome due to highly diverse genomic compositions,such as GC content.Herein,we developed a broad-spectrum DNase-inactive Cpf1(dCpf1)variant from Francisella novicida(bsdFnCpf1)through directed evolution.The resulting optimized mutant showed a substantially expanded targeting range,including previously non-canonical protospacer-adjacent motifs(PAMs),especially the GC-rich PAMs.Cytidine deaminase APOBEC1 and uracil DNA glycosylase inhibitor(UGI)were fused with bsdFnCpf1 to achieve specific C to T mutations at multiple target sites with canonical or non-canonical PAMs in the E.coli genome without compromising cell growth.We anticipate that bsdFnCpf1 could be applied for multiplex gene regulation and BE in species that have been reported to be suitable for Cpf1.
基金supported by the Science and Technology Program of Tibet Autonomous Region,China(XZ202001ZY0017N).
文摘Prolamins have attracted increasing attention in recent years because of their potential application in active ingredient encapsulation and food packaging.As a byproduct of the Baijiu brewing industry with huge production(40 million tons every year),Jiuzao is a great source of prolamin because the fermentation process consumes mainly starch instead of protein.However,information on the extraction method and the characteristics of prolamin from Baijiu Jiuzao(PBJ)is still lacking at present.In this study,PBJ was extracted and characterized in terms of composition,secondary structure,morphology,aggregation state and solubility.The results suggested that the PBJ consisted of partial fractions of kafirin withoutγ-kafirin.PBJ had moreα-helix structures,was more hydrophobic,and more easily aggregated together than kafirin.Morphology analysis showed that the surface of the PBJ powder consisted of joint spheres or dumbbell particles.Aggregates were formed at the molecular level with Rg and Dmax of 13.94 nm and 52.61 nm,respectively.These findings updated the new knowledge of prolamin from byproducts of the brewing industry and provided an environmentally friendly way to recycle Jiuzao.
基金supported by“Qishan Scholar”Scientific Research Fund from Fuzhou University,China(GXRC21049)Fujian Provincial Department of Science and Technology,China(2020R1032004)+1 种基金“Elite talent”Project from Fujian Academy of Agricultural Sciences,China(YC20210007)Metabolomics analysis was assisted by Biotree Biotech Co.,Ltd.(Shanghai,China).
文摘Monascus-fermented red mold rice(RMR)has excellent physiological efficacy on lipid metabolism and liver function.This study investigated the ameliorative effects of monascin(MS)from RMR on alcoholic liver injury(ALI)in mice,and further illustrated its mechanism of action.Results indicated that dietary MS intervention obviously ameliorated lipid metabolism and liver function in mice with over-drinking.In addition,MS intervention alleviated alcohol-induced oxidative stress in the liver by reducing the hepatic activities of lactate dehydrogenase(LDH)and hepatic levels of malondialdehyde(MDA),increasing the hepatic activities of catalase(CAT),superoxide dismutase(SOD),alcohol dehydrogenase(ADH)and hepatic levels of glutathione(GSH).16S rRNA amplicon sequencing showed that excessive drinking had a significant effect on the composition of the gut microbiota in mice.MS intervention was beneficial to ameliorate intestinal microbiota dysbiosis by elevating the proportion of Lactobacillus,Lachnospiraceae_UCG-006,Coriobacteriales,etc.,but decreasing the proportion of Staphylococcus,Muribaculaceae,Desulfovibrionaceae,etc.Additionally,correlation analysis indicated that the key intestinal bacterial taxa intervened by MS were closely related to some biochemical indicators of lipid metabolism,liver function and oxidative stress.Moreover,liver metabolomics analysis revealed that dietary MS supplementation significantly regulated the levels of liver metabolites involved in taurine and hypotaurine metabolism,riboflavin metabolism,and purine metabolism,etc.Furthermore,MS intervention regulated gene transcription and protein expression associated with lipid metabolism and oxidative stress in the liver.In short,these findings suggest that MS mitigates alcohol-induced hepatic oxidative damage through modulating the intestinal microbiome and liver metabolic pathway,and thus can be served as a functional component to prevent alcoholic liver disease.
