A versatile bilayer smart packaging based on konjac glucomannan/alginate for maintaining and monitoring seafood freshness.

This study introduces a novel multi-functional double-layer intelligent packaging. It focuses on developing a dual-function system capable of real-time monitoring and freshness preservation. Specifically, cellulose nanocrystalline (CNC) was obtained through acid hydrolysis, and then CNC/soybean protein isolate (CNC/SPI) complex colloid particles were prepared via antisolvent method. These particles served as stabilizers to prepare oil-in-water (O/W) cinnamon essential oil Pickering emulsion (CSCEO). The CSCEO was then integrated into the emulsified hydrophobic layer of a konjac glucomannan (Kgm) matrix through intermolecular hydrogen bonding. Finally, alginate (Alg) matrix containing alizarin (Al) as an indicator was added to construct the bilayer structure using a layer-by-layer casting strategy. The inner layer Alg/Al was the pH/NH3-responsive indicator layer, while the outer layer Kgm/CSCEO acted as the high-barrier bacteriostatic layer. The obtained dual-function, double-layer film (Alg/Al-Kgm/CSCEO), which possesses a sensitive, reversible and rapid response towards pH/NH3, shows exceptional antibacterial and antioxidant properties, as well as excellent mechanical property, light-blocking capability and hydrophobicity. For monitoring and maintaining the actual freshness of shrimp, such a bilayer packaging displays smallest change of ∆E and TVB-N (18.65 mg/100 g) even after 72 h, which further highlighting its potential in enhancing food safety and extending shelf life.

Enzymatically green-produced bacterial cellulose nanoparticle-stabilized Pickering emulsion for enhancing anthocyanin colorimetric performance of versatile films.

To enhance the colorimetric performance of anthocyanin (Ant), a konjac glucomannan (KGM)-based multifunctional pH-responsive indicator film was fabricated by introducing enzymatically prepared bacterial nanocellulose (EBNC) stabilized camellia oil/camellia essential oil Pickering emulsion (BCCE). Specifically, optimized enzymatic hydrolysis time (36 h) was determined based on the particle size and microstructure. Then BCCE (containing 0.4% EBNC) was incorporated into Ant-containing KGM, and the novel active indicator film (KGM-Ant-BCCE) was constructed. Films with varying BCCE concentrations (3%-11%) exhibited enhanced UV shielding, thermal stability, mechanical strength, water vapor and oxygen permeability, hydrophobicity, and antioxidant performance. The pronounced color change of KGM-Ant-BCCE indicated its potential for visually detecting shrimp freshness. Moreover, the biodegradability (25 days) confirmed the environmentally benign property of the film. In summary, incorporating green-produced EBNC nanoparticle-stabilized BCCE offers an innovative pathway to improve the color indication capability of polysaccharide-based smart packaging.

Development of a polyphenol-enriched whole kiwifruit dietary supplement and its potential in ameliorating hyperlipidemia.

BACKGROUND: Kiwifruit pomace, which contains abundant phenolic compounds, is typically discarded during the juicing process, leading to wastage of valuable resources. To address this issue, various indicators (including total acidity, sugar/acid ratio, vitamin C, total polyphenols, polyphenol monomers, and soluble solids content) of 15 kiwifruit cultivars were evaluated and juiced. Then, a polyphenol-concentrated solution from kiwifruit pomace was backfilled into kiwi juice to prepare whole nutritious compound kiwi juice, and its anti-hyperlipidemic activity on obese model mice was then investigated. RESULTS: Through grey relational analysis and the technique for order preference by similarity to an ideal solution (TOPSIS), Kuimi and Huayou were identified as the predominant varieties for juicing, with weighted relevance scores of 0.695 and 0.871 respectively and TOPSIS scores of 0.6509 and 0.8220 respectively. The polyphenol content of Cuixiang pomace was 43.97 mg g-1 , making it the most suitable choice for polyphenol extraction. By backfilling a polyphenol-concentrated solution derived from Cuixiang pomace into compound kiwi juice of Huayou and Kuimi, the whole nutritious compound kiwi juice with polyphenols was produced and exhibited superior bioactivities, including enhanced hepatic oxidative stress defense, and alleviated serum lipid abnormalities. Furthermore, whole nutritious compound kiwi juice with polyphenols ameliorated host intestinal microbiota dysbiosis by increasing the relative abundance of the phyla Bacteroidota and Verrucomicrobiota. CONCLUSION: A hypolipidemic dietary supplement based on kiwifruit pomace polyphenols has been successfully developed, providing an effective solution for hyperlipidemia intervention. © 2023 Society of Chemical Industry.

Unraveling symbiotic microbial communities, metabolomics and volatilomics profiles of kombucha from diverse regions in China.

Kombucha is a natural fermented beverage (mixed system). This study aimed to unravel the signatures of kombucha in China to achieve tailor-made microbial consortium. Here, biochemical parameters, microbiome, metabolite production and volatile profile were comprehensively compared and characterized across four regions (AH, HN, SD, SX), both commonalities and distinctions were highlighted. The findings revealed that yeast species yeast Starmerella, Zygosaccharomyces, Dekkera, Pichia and bacterium Komagataeibacter, Gluconobacter were the most common microbes. Additionally, the composition, distribution and stability of microbial composition in liquid phase were superior to those in biofilm. The species diversity, differences, marker and association were analyzed across four areas. Metabolite profiles revealed a total of 163 bioactive compounds (23 flavonoids, 13 phenols), and 68 differential metabolites were screened and identified. Moreover, the metabolic pathways of phenylpropanoids biosynthesis were closely linked with the highest number of metabolites, followed by flavonoid biosynthesis. Sixty-five volatile compounds (23 esters) were identified. Finally, the correlation analysis among the microbial composition and volatile and functional metabolites showed that Komagataeibacter, Gluconolactone, Zygosacchaaromycess, Starmerella and Dekkera seemed closely related to bioactive compounds, especially Komagataeibacter displayed positive correlations with 1-hexadecanol, 5-keto-D-gluconate, L-malic acid, 6-aminohexanoate, Starmerella contributed greatly to gluconolactone, thymidine, anabasine, 2-isopropylmalic acid. Additionally, Candida was related to ß-damascenone and α-terpineol, and Arachnomyces and Butyricicoccus showed the consistency of associations with specific esters and alcohols. These findings provided crucial information for creating a stable synthetic microbial community structure, shedding light on fostering stable kombucha and related functional beverages.

A green versatile packaging based on alginate and anthocyanin via incorporating bacterial cellulose nanocrystal-stabilized camellia oil Pickering emulsions.

This study aims to develop a versatile intelligent packaging based on alginate (Alg) and anthocyanin (Ant) by incorporating bacterial cellulose nanocrystal-stabilized camellia oil Pickering emulsions. Firstly, bacterial cellulose nanocrystals (BCNs) matrix produced from kombucha was incorporated with camellia oil into via ultrasonic triggering, forming a stable and multifunctional camellia oil-bacterial cellulose nanocrystal Pickering nanoemulsions (CBPE). The microstructure and rheology results of the emulsion confirmed the stabilized preparation of CBPE. Subsequently, the CBPE was integrated into the three-dimensional network structure composed of alginate/anthocyanin. The composite film (Alg-Ant-CBPE) was designed through Ca2+ crosslinking, intermolecular hydrogen bonding and dehydration condensation. The fabricated color indicator films with different concentrations of CBPE (0.1 %-0.4 %), showed varying degree of improvement in hydrophobicity, UV shielding, mechanical strength, thermal stability, water vapor barrier properties and antioxidant capacities. When applied to yogurt, the Alg-Ant-CBPE4 exhibited more pronounced color changes compared to Alg-Ant, enabling visual detection of food freshness. In conclusion, the incorporation of Pickering nanoemulsion provides an effective and promising approach to enhance the performance of polysaccharide-based intelligent packaging.

Innovative beverage creation through symbiotic microbial communities inspired by traditional fermented beverages: current status, challenges and future directions.

Fermented beverages (FBs) are facing challenges in functional performance and flavor complexity, necessitating the development of new multi-functional options. Traditional fermented beverages (TFBs), both alcoholic and nonalcoholic, have gained increased attention for their health-promoting effects during the COVID-19 pandemic. This review summarized the primary commercially available probiotics of FBs, along with the limitations of single and mixed probiotic FBs. It also examined the recent research progress on TFBs, emphasizing the typical microbial communities (MC) of TFBs, and TFBs made from crops (grains, vegetables, fruits, etc.) worldwide and their associated functions and health benefits. Furthermore, the construction, technical bottlenecks of the synthetic MC involved in developing innovative FBs were presented, and the promising perspective of FBs was described. Drawing inspiration from the MC of TFBs, developing of stable and multifunctional FBs using synthetic MC holds great promise for beverage industry. However, synthetic MC suffers from structural instability and poorly acknowledged interaction mechanisms, resulting in disappointing results in FBs. Future researches should prioritize creating synthetic MC fermentation that closely resemble natural fermentation, tailored to meet the needs of different consumers. Creating personalized FBs with high-tech intelligence is vital in attracting potential consumers and developing novel beverages for the future.

Evaluation of chemical composition, antioxidant activity, and gut microbiota associated with pumpkin juice fermented by Rhodobacter sphaeroides.

To prepare pumpkin juice (PJ) rich in coenzyme Q10, this study analyzed the chemical composition, antioxidant activity, and gut microbiota of pumpkin juice fermented by Rhodobacter sphaeroides (RPJ). The number of viable bacteria in the juice reached 2.8 × 108 CFU/mL; the fermentation process mainly consumed glucose and sucrose; the total sugar content was reduced, ß-carotene was reduced, and a new antioxidant substance, coenzyme Q10, appeared at a content of 12.345 mg/L; levels of volatile alcohols, esters, and ketones significantly increased; and antioxidation ability improved, particularly the ferric ion reducing antioxidant power activity. The gut microbiota of mice shifted by increasing Lactobacillus and Bifidobacterium and protected the gut barrier by reducing Proteobacteria after 48 h of fermentation. Pumpkin juice fermented by Rhodobacter sphaeroides not only produces bioactive substances with antioxidant capacity but can also regulate the gut microbiota of mice.

Growth of Cu2O Nanoparticles on Two-Dimensional Zr-Ferrocene-Metal-Organic Framework Nanosheets for Photothermally Enhanced Chemodynamic Antibacterial Therapy.

Two-dimensional (2D) metal-organic framework (MOF) nanosheets have been demonstrated to be promising templates for the growth of various kinds of nanomaterials on their surfaces to construct novel 2D composites, thus realizing enhanced performance in various applications. Herein, we report the growth of Cu2O nanoparticles on 2D Zr-ferrocene (Zr-Fc)-MOF (Zr-Fc-MOF) nanosheets to prepare 2D composites for near-infrared (NIR) photothermally enhanced chemodynamic antibacterial therapy. The uniform Zr-Fc-MOF nanosheets are synthesized using the solvothermal method, followed by ultrasound sonication, and Cu2O nanoparticles are then deposited on its surface to obtain the Cu2O-decorated Zr-Fc-MOF (denoted as Cu2O/Zr-Fc-MOF) 2D composite. Promisingly, the Cu2O/Zr-Fc-MOF composite shows higher chemodynamic activity for producing ·OH via Fenton-like reaction than that of the pristine Zr-Fc-MOF nanosheets. More importantly, the chemodynamic activity of the Cu2O/Zr-Fc-MOF composite can be further enhanced by the photothermal effect though NIR laser (808 nm) irradiation. Thus, the Cu2O/Zr-Fc-MOF composite can be used as an efficient nanoagent for photothermally enhanced chemodynamic antibacterial therapy.

Sequentially fermented dealcoholized apple juice intervenes fatty liver induced by high-fat diets via modulation of intestinal flora and gene pathways.

Low-alcohol beverages damage the liver, whereas dealcoholized apple juice sequentially fermented by Saccharomyces cerevisiae and Lactobacillus plantarum is a promising dietary intervention for hyperlipidaemia as a functional non-alcoholic beverage that lowers lipid levels and regulates fatty liver. However, their mechanisms of action have not been identified. In this study, we found that low-alcohol cider exacerbated inflammation in mice on a high-fat diet, up-regulate fatty liver CYP2E1 gene, and inhibit the expression of MBOAT7 and TMC4. Apple juice traditionally fermented by S.cerevisiae and then dealcoholized, followed by sequential fermentation by L.plantarum, can improve obesity and fatty liver, reduce the production of liver cholesterol and fat accumulation, and promote the production of short-chain fatty acids. Our research demonstrates that the lipopolysaccharide/lipopolysaccharide-binding protein/cluster of differentiation 14 protein/Toll-like receptor 4 protein signaling pathway affects the occurrence of obesity and inflammation in mice, and the expression of CYP7A1 inhibits the production of lipids. Further research reveals that L. plantarum sequentially fermented dealcoholized apple juice not only regulate and restore the intestinal flora, but also change the ratio of Firmicutes-to-Bacteroides, and decreased endotoxin-bearing Proteobacteria levels. Together, this functional product may be a potential dietary strategy to interfere with hyperlipidemia and obesity-related metabolic disorders.

Effects of sulfite treatment on the quality of black fungus.

In the present study, the color, total sugar, contents of soluble protein, total polyphenols, total flavonoids, and soluble vitamins, and other indicators of black fungus treated with sodium metabisulfite under different conditions were measured to evaluate the sensory and nutritional changes in black fungus after sulfite treatment. The results showed that use of sodium metabisulfite increased the lightness of black fungus, significantly increased the contents of total polyphenols and reducing sugars in the fungus (p < 0.05), increased the content of soluble protein, and decreased the content of total flavonoids. In addition, sodium metabisulfite destroyed vitamin C and B1 in black fungus. When the concentration of sodium metabisulfite was 0.5% and the soaking time 20 or 30 min, the color of black fungus improved markedly, and nutrients were not negatively affected. Therefore, the use of sodium metabisulfite improved the quality of fungus to a certain extent.

Predict multi-type drug-drug interactions in cold start scenario.

BACKGROUND: Prediction of drug-drug interactions (DDIs) can reveal potential adverse pharmacological reactions between drugs in co-medication. Various methods have been proposed to address this issue. Most of them focus on the traditional link prediction between drugs, however, they ignore the cold-start scenario, which requires the prediction between known drugs having approved DDIs and new drugs having no DDI. Moreover, they're restricted to infer whether DDIs occur, but are not able to deduce diverse DDI types, which are important in clinics. RESULTS: In this paper, we propose a cold start prediction model for both single-type and multiple-type drug-drug interactions, referred to as CSMDDI. CSMDDI predict not only whether two drugs trigger pharmacological reactions but also what reaction types they induce in the cold start scenario. We implement several embedding methods in CSMDDI, including SVD, GAE, TransE, RESCAL and compare it with the state-of-the-art multi-type DDI prediction method DeepDDI and DDIMDL to verify the performance. The comparison shows that CSMDDI achieves a good performance of DDI prediction in the case of both the occurrence prediction and the multi-type reaction prediction in cold start scenario. CONCLUSIONS: Our approach is able to predict not only conventional binary DDIs but also what reaction types they induce in the cold start scenario. More importantly, it learns a mapping function who can bridge the drugs attributes to their network embeddings to predict DDIs. The main contribution of CSMDDI contains the development of a generalized framework to predict the single-type and multi-type of DDIs in the cold start scenario, as well as the implementations of several embedding models for both single-type and multi-type of DDIs. The dataset and source code can be accessed at https://github.com/itsosy/csmddi .

Effects of fermentation with Lactobacillus fermentum 21828 on the nutritional characteristics and antioxidant activity of Lentinus edodes liquid.

BACKGROUND: Few studies to date have evaluated the use of Lactobacillus and Bifidobacterium in edible fungus fermentation. To obtain a fermented Lentinus edodes liquid product with good taste and effects, a strain with good fermentation performance from nine strains tested was selected, and the physicochemical properties and antioxidant capacity of the resulting product were evaluated. RESULTS: Lactobacillus fermentum 21828 exhibited adhesion, tolerance to low pH and bile salts, and good fermentation performance. The number of viable bacteria was 1.05 × 108 CFU mL-1 , and the extraction rate of crude polysaccharide from L. edodes was 2.79% after fermentation. The effects of fermentation on the contents and composition of nutrients in L. edodes liquid were marked, with changes in total soluble protein, total soluble sugar, total acid, and total phenol levels. The 2,2-diphenyl-1-picrylhydrazyl radical-scavenging rate in the fermentation liquid was 93.01%, which was significantly higher than that in non-fermented liquid (80.33%). Furthermore, analysis of volatile and 5'-nucleotide contents showed that fermentation altered the flavor of the product, whereas sensory evaluation showed that the fermented product was preferred. CONCLUSION: Our study demonstrated that the fermented L. edodes liquid exhibited better nutritional and functional properties, as well as sensory characteristics, compared with unfermented liquid. © 2021 Society of Chemical Industry.

Edible fungal polysaccharides, the gut microbiota, and host health.

The plasticity of the gut microbiota (GM) creates an opportunity to reshape the biological output of gut microbes by manipulating external factors. It is well known that edible fungal polysaccharides (EFPs) can reach the distal intestine and be assimilated to reshape the GM. The GM has unique devices that utilize various EFPs and produce oligosaccharides, which can selectively promote the growth of beneficial bacteria and are fermented into short-chain fatty acids that interact closely with intestinal cells. Here we review EFPs-based interventions for the GM, particularly the key microorganisms, functions, and metabolites. In addition, we discuss the bi-directional causality between GM imbalance and diseases, and the beneficial effects of EFPs on host health via GM. This review can offer a valuable reference for the design of edible fungal polysaccharide- or oligosaccharide-based nutrition interventions or drug development for maintaining human health by targeted regulation of the GM.

Study on the nutritional characteristics and antioxidant activity of dealcoholized sequentially fermented apple juice with Saccharomyces cerevisiae and Lactobacillus plantarum fermentation.

For the preparation of non-alcoholic fermented apple juice products with high antioxidant activity, we evaluated the physicochemical indicators, functional components, aroma and antioxidant activity of products at different stages of Saccharomyces cerevisiae fermentation, dealcoholization, and Lactobacillus plantarum sequential fermentation. After S. cerevisiae fermentation, the total sugar was reduced by 7.46 g/100 mL and the ethanol reached 6.56% (v/v), which decreased to less than 0.50% (v/v) after dealcoholization. After L. plantarum fermentation, the viable count reached 4.26 × 108 CFU/mL and flavonoids increased; vitamin C and B6 levels peaked at 1.97 and 1.17 mg/100 mL respectively. Fermented by L. plantarum after dealcoholized, new volatiles were produced (propanol, citronellol, ethyl lactate and hexyl butyrate), ketones and acids were enriched; antioxidant activity was improved and had the highest free radical scavenging rate. The sequential fermentation of apple juice with S. cerevisiae, dealcoholization, and L. plantarum enriched its nutritional properties and antioxidant activity.

Effects of Cu2+ on morphological structure, functional groups, and elemental composition of aerobic granular sludge.

Aerobic granular sludge (AGS) is shaped by the self-immobilization of microorganisms. In this study, AGS was cultivated successively in a column sequencing batch reactor (SBR) with glucose and sodium acetate as the carbon sources. The shock-loading effects of varying the Cu2+ concentration (0.0, 1.0, 3.0, 5.0, or 10.0 mg/L) on the characteristics of aerobic granules were studied. The results show that Cu2+ has a toxic effect on the aerobic granules. Although the aerobic granules became increasingly loose as the Cu2+ concentration increased from 1.0 to 5.0 mg/L, their structural integrity was largely maintained. However, the aerobic granules disintegrated and their skeletons consisting of internal filamentous bacteria were exposed at the Cu2+ concentration of 10.0mg/L. The functional groups -NH2, -OH, -COOH, and C-N reacted with Cu2+. Ca, Fe, and P were the major trace elements observed in the AGS. With an increase in the Cu2+ concentration from 0.0 to 10.0 mg/L, the weight percentages of the essential elements Fe, Ca, Na, and K in the granules decreased from 23.98%, 24.64%, 3.86%, and 3.87% to 14.90%, 13.93%, 0%, and 0%, respectively, whereas the weight percentage of copper increased correspondingly from 0% to 35.43%. Cu2+ was exchanged with the essential metals and chelated by the nitrogen-containing functional groups (-NH2 or C-N) of the protein. These effects influenced the structural stability of the sludge.

Fate and removal of typical pharmaceuticals and personal care products by three different treatment processes.

The presence and distribution of typical of pharmaceuticals and personal care products (PPCPs), which comprise two types of polycyclic musks (PCMs) including Galaxolide (HHCB) and Tonalide (AHTN) as well as six types of estrogens containing estrone (E1), 17ß-estradiol (E2), estriol (E3), 17α-ethynylestradiol (EE2), diethylstilbestrol (DES), and bisphenol A (BPA), were investigated at two wastewater treatment plants (WWTPs) in Jiangsu, China. Only raw wastewater was treated in WWTP A while WWTP B was serving an urban-industrialized area. In the influent, the concentrations of EE2 (2193-4437ngL(-1)), E2 (1126-1170ngL(-1)), and DES (268-421ngL(-1)) were generally higher than the previously reported values, whereas the concentrations of HHCB (306-316ngL(-1)), E1 (29-129ngL(-1)), E3 (53ngL(-1)), and BPA (26-176ngL(-1)) were much lower than those reported in other previous studies. In addition, AHTN was not detected in either WWTP and E3 was not found in WWTP B. The detected processes including anaerobic/oxic process (A/O), combined orbal oxidation ditch process (C-orbal OD) and anaerobic/anoxic/anoxic/oxic membrane biological reactor (A/A/A/O-MBR) showed higher removal efficiencies for HHCB (67-71%) and EE2 (87%) than those in other previous studies. Besides, the total hydraulic retention time (HRT) ranged between 6.7 and 20.0h, sludge retention time (SRT) ranged between 8 and 23d, and water temperature ranged from 24.8 to 28.2°C. The removal efficiencies for estrogens in biological processes were related to the following factors: the level of hydrophobic estrogens, the type of removal process (C-orbal OD was consistently less efficient in removing estrogens than A/O and A/A/A/O-MBR), and a high SRT or HRT (A/A/A/O-MBR with higher SRT and HRT showed higher and more stable removal of hydrophobic estrogens).