Allergen degradation of bee pollen by lactic acid bacteria fermentation and its alleviatory effects on allergic reactions in BALB/c mice

Food allergy as a global health problem threatens food industry.Bee pollen(BP)is a typical food with allergenic potentials,although it performs various nutritional/pharmacological functions to humans.In this study,lactic acid bacteria(LAB)were used to ferment Brassica napus BP for alleviating its allergenicity.Four novel allergens(glutaredoxin,oleosin-B2,catalase and lipase)were identified with significant decreases in LAB-fermented BP(FBP)than natural BP by proteomics.Meanwhile,metabolomics analysis showed significant increases of 28 characteristic oligopeptides and amino acids in FBP versus BP,indicating the degradation of LAB on allergens.Moreover,FBP showed alleviatory effects in BALB/c mice,which relieved pathological symptoms and lowered production of allergic mediators.Microbial high-throughput sequencing analysis showed that FBP could regulate gut microbiota and metabolism to strengthen immunity,which were closely correlated with the alleviation of allergic reactivity.These findings could contribute to the development and utilization of hypoallergenic BP products.

A novel purification process for dodecanedioic acid by molecular distillation

A novel purification process is involved to obtain the high purity[>99%(by mass)]dodecanedioic acid(DC_(12)).It involves a re-crystallization followed by molecular distillation from the crude product.The objective of this study is to investigate general conditions,feed rate,distilling temperature and vacuum,necessary for centrifugal distillation of DC_(12).Under the optimum conditions,distilling temperature 180℃,pressure 30 Pa and feed flow rate700 ml·h^(-1),the purity of DC_(12) in the residence reached 97.55%with a yield of 53.18%by the analysis of gas chromatography.Multiple-pass distillation made a considerable contribution by improving the purity to99.22%.Additionally,the effect of pretreatment(re-crystallization) on distillation process was revealed through a series of comparative experiments.

Gastroesophageal reflux following peroral endoscopic myotomy for achalasia:Bumps in the road to success

Achalasia can significantly impair the quality of life.The clinical presentation typically includes dysphagia to both solids and liquids,chest pain,and regurgitation.Diagnosis can be delayed in patients with atypical presentations,and they might receive a wrong diagnosis,such as gastroesophageal reflux disease(GERD),owing to overlapping symptoms of both disorders.Although the cause of achalasia is poorly understood,its impact on the motility of the esophagus and gastroesophageal junction is well established.Several treatment modalities have been utilized,with the most common being surgical Heller myotomy with concomitant fundoplication and pneumatic balloon dilatation.Recently,peroral endoscopic myotomy(POEM)has gained popularity as an effective treatment for achalasia,despite a relatively high incidence of GERD occurring after treatment compared to other modalities.The magnitude of post-POEM GERD depends on its definition and is influenced by patient and procedure-related factors.The longterm sequelae of post-POEM GERD are yet to be determined,but it appears to have a benign course and is usually manageable with clinically available modalities.Identifying risk factors for post-POEM GERD and modifying the POEM procedure in selected patients may improve the overall success of this technique.

Antimicrobial Profile of Lactic Acid Bacteria Isolated from Vegetables and Indigenous Fermented Foods of India against Clinical Pathogens Using Microdilution Method

In dairy and food industries lactic acid bacteria （LAB） have been used in form of starter culture that plays vital role in fermentation; as flavouring and texturizing or as preservative agents. There is increasing evidence that lactobacilli which inhabit the gastrointestinal tract develop antimicrobial activities and participate in the host＇s defence system[1]. During fermentation, most of the LAB produces a number of different compounds like organic acids, hydrogen peroxide, diacetyl, acetaldehyde, carbon dioxide, polysaccharides, and proteinaceous compounds called bacteriocins or bacteriocinogenic peptides.

Beneficial effects of fermented jujube pulp in relieving loperamide hydrochloride-induced constipation in male ICR mice

Unfermented jujube pulp(UFJP),fermented jujube pulp(FJP)in high and low doses were fed to constipated ICR mice.Defecation function,serum gastrointestinal regulatory peptide,fecal short-chain fatty acids(SCFAs)and gut microbial composition were assessed.Results showed that high-dose FJP could protect intestinal mucosa tissue,shorten the first black feces defecating time by 17%and increase the number and wet weights of black feces by 72%and 71%,respectively,within 6 h.High-dose FJP signifi cantly down-regulated the somatostatin level and up-regulated gastrin level in constipated mice,compared with low-dose FJP and UFJP.The high-dose FJP intervention regulated the microbiota profi le,which afterwards restored microbiota,like Bacteroidetes,Bifi dobacterium and Lactobacillus,to a less unhealthy state.This study provides convincing in vivo evidence that high-dose FJP supplementation through daily diet could be a promising approach to effectively alleviate constipation and modulate gut health.

Development of Tuanfeng Fermented Water Chestnut Beverage

With Tuanfeng water chestnut as a raw material, the optimal fermentation conditions for Tuanfeng fermented water chestnut beverage were obtained as follows ： pulp-to-water ratio at 1：2, inoculation amount of 2.00%, fermentation temperature at 41℃, and fermentation time of 8 h.

Modeling and Fault Monitoring of Bioprocess Using Generalized Additive Models （GAMs） and Bootstrap

Fault monitoring of bioprocess is important to ensure safety of a reactor and maintain high quality of products. It is difficult to build an accurate mechanistic model for a bioprocess, so fault monitoring based on rich historical or online database is an effective way. A group of data based on bootstrap method could be resampling stochastically, improving generalization capability of model. In this paper, online fault monitoring of generalized additive models （GAMs） combining with bootstrap is proposed for glutamate fermentation process. GAMs and bootstrap are first used to decide confidence interval based on the online and off-line normal sampled data from glutamate fermentation experiments. Then GAMs are used to online fault monitoring for time, dissolved oxygen, oxygen uptake rate, and carbon dioxide evolution rate. The method can provide accurate fault alarm online and is helpful to provide useful information for removing fault and abnormal phenomena in the fermentation.

Highly efficient enzymolysis and fermentation of corn stalk into L-lactic acid by enzyme-bacteria friendly ionic liquid pretreatment

Ionic liquids(ILs)have been widely used in the pretreatment of biomass.However,the effects of residual ILs on the enzymolysis and fermentation of biomass are still unknown.Therefore,a large quantity of water-washing is usually followed after biomass pretreatment to eliminate the inhibition of residual ILs on subsequent hydrolysis and fermentation steps.In this work,the effect of choline glycine([Ch][Gly])concentration on the activity of cellulase and Bacillus sp.strain P38 was systematically investigated to explore the impacts of residual ILs on enzymolysis and fermentation.The results confirmed that the activities of them were almost not inhibited in low concentrations(less than 0.5 wt%)of[Ch][Gly].Under optimal pretreatment conditions,the maximum cellulose digestibility was 99.23%.Enzymatic hydrolysate was suitable for L-lactic acid fermentation without appreciable inhibition,and the highest sugar-acid conversion rate of 96.33%was obtained by simplified detoxification.This work provides an economic route to produce fermentable sugar and L-lactic acid,which shows an industrial application prospect in lignocellulosic biorefinery.

Study on Fresh Yam Fermented Milk Technology

[ Objective] The aim was to study the fermentation of yam and lactic acid bacteria. [Method] Taking fresh yam as main materials, optimized wheat, skimmed milk and white sugar as auxiliary materials, the lactic acid bacteria developed into healthy drinks with unique flavor. The ratio of raw materials, the best conditions for hydrolysis of malt, lactic acid fermentation process conditions, such as product formulations were studied. [ Result ]The best conditions for the yam matt enzyme dosage was 21.0%, malt dosage 1.4%, reaction temperature 68℃, hydrolysis time 60 min; optimal fermentation process to increase milk production 2.4% , fermentation temperature 38 ℃, fermentation time 7. 0h, inoculums size 5.0%. [ Conclusion] The fresh yam tastes fresh, sour and sweet. The natural white ram is of high quality.

Improvement in bioconversion efficiency and reduction of ammonia emission by introduction of fruit fermentation broth in a black soldier fly larvae and kitchen waste conversion system

The black soldier fly(BSF),Hermetia illucens(Diptera:Stratiomyidae),is an insect commonly used for the bioconversion of various organic wastes.Not only can the BSF convert organic waste into macromolecular organic substances,such as insect pro-teins,but it can also lessen the pollution associated with these waste products by reducing ammonia emissions,for example.In this study,we measured the effects of adding fruit fermentation broth(Fer)and commercial lactic acid bacteria fermentation broth(Em)to kitchen waste(KW),as deodorizing auxiliary substances,on the growth performance of black soldier fly larvae(BSFL),the intestinal flora structure of BSFL,the ammonia emis-sion from the KW substrate,and the microbial community structure of the KW substrate.We found that the addition of Fer or Em increased the body weight of BSFL after 6 d of culture,increasing the growth rate by 9.96%and 7.96%,respectively.The addition of Fer not only reduced the pH of the KW substrate but also increased the relative abundance of probiotics,such as Lactobacillus,Lysinibacillus,and Vagococcus,which inhibited the growth of ammonifiers such as Bacillus,Oligella,Paenalcaligenes,Paenibacillus,Pseu-dogracilibacillus,and Pseudomonas,resulting in the reduction of ammonia emission in the KW substrate.Moreover,the addition of Fer or Em significantly increased the rela-tive abundances of Bacteroides,Campylobacter,Dysgonomonas,Enterococcus,and Ig-natzschineria in the gut of BSFL and increased the species diversity and richness in the K W substrate.Our findings provide a novel way to improve the conversion rate of organic waste and reduce the environmental pollution caused by BSF.

Antioxidant,flavor profile and quality of wheat dough bread incorporated with kiwifruit fermented byβ-glucosidase producing lactic acid bacteria strains

This study aimed to investigate the effect of incorporation of kiwifruit substrate fermented by 3 highβ-glucosidase producing lactic acid bacteria(LAB)of Lactobacillus harbinensis(M12,M24)and Pediococcus pentosaceus(J28)on physicochemical and rheo-fermentation properties during proofing of wheat dough.Quality,sensory evaluation,antioxidant content and activity,and flavor profiles of bread was evaluated.Results revealed that LAB strains adequately adapted(J28>M12>M24)and produced enzymes during substrate fermentation.In dough,incorporation of fermented substrate increased acidity,soluble dietary fiber,β-glucosidase andα-amylase activity and gas retention during proofing,in a strain dependent manner(J28>M12>M24).The subsequent breads exhibited higher specific volume and had softer crumbs.Furthermore,total flavonoid,total phenolic,antioxidant activity,flavor content and intensity increased in breads incorporated with fermented substrate.Overall sensory acceptance was in order,bread containing substrates fermented by J28(KFB-J28)>M12(KFB-M12)>M24(KFB-M24)>wheat bread(WB)>bread containing unfermented substrate(KFB).Changes observed were attributed to biotransformation byβ-glucosidase which increasingly degraded dietary fibers into soluble dietary fiber,increased acidity,released glycosylated aroma compounds and phenolic compounds in substrate.When incorporated in dough,fermented kiwifruit substrates stabilized gluten network,increased yeast metabolism and gas retention during proofing.Subsequently,KFB-J28,KFB-M12,and KFB-M24 had higher antioxidant content and activity,higher flavor content and intensity,better quality and were more accepted compared to WB and KFB.This suggested the potential role played byβ-glucosidases through LAB fermentation on functionally enriching and adding value to kiwifruit substrate as a novel functional ingredient in bakery industry.

The effect of salinity on waste activated sludge alkaline fermentation and kinetic analysis

The effect of salinity on sludge alkaline fermentation at low temperature（20°C） was investigated, and a kinetic analysis was performed. Different doses of sodium chloride（Na Cl, 0–25 g/L） were added into the fermentation system. The batch-mode results showed that the soluble chemical oxygen demand（SCOD） increased with salinity. The hydrolysate（soluble protein, polysaccharide） and the acidification products（short chain fatty acids（SCFAs）, NH＋4–N, and PO_4^（3-）–P） increased with salinity initially, but slightly declined respectively at higher level salinity（20 g/L or 20–25 g/L）. However, the hydrolytic acidification performance increased in the presence of salt compared to that without salt.Furthermore, the results of Haldane inhibition kinetics analysis showed that the salt enhanced the hydrolysis rate of particulate organic matter from sludge particulate and the specific utilization of hydrolysate, and decreased the specific utilization of SCFAs. Pearson correlation coefficient analysis indicated that the importance of polysaccharide on the accumulation of SCFAs was reduced with salt addition, but the importance of protein and NH＋4–N on SCFA accumulation was increased.