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aureus and P. aeruginosa and their biofilms, and it can be used in other industries.Glucosinolates are plant secondary metabolites occurring in Brassicaceae plants. Upon tissue disruption, these compounds can be enzymatically hydrolyzed into isothiocyanates, which are very reactive and can react with nucleophiles during thermal processes such as boiling. Here, a novel type of glucosinolate degradation product was identified resulting from the reaction of thioglucose with the isothiocyanates sulforaphane or allyl isothiocyanate during aqueous heating. The two heterocyclic compounds 4-hydroxy-3-(4-(methylsulfinyl)butyl)thiazolidine-2-thione and 3-allyl-4-hydroxythiazolidine-2-thione were isolated and their structure elucidated by NMR spectroscopy and high-resolution mass spectrometry. Based on a set of chemical experiments, a reaction mechanism was proposed. Finally, the formation of the two 3-alk(en)yl-4-hydroxythiazolidine-2-thiones was quantified in boiled cabbage samples using a standard addition method in which 92 pmol/g and 19 pmol/g fresh weight of the sulforaphane and allyl isothiocyanate derivatives were found, respectively.Oenococcus oeni and Lactiplantibacillus plantarum are major wine-associated lactic acid bacteria that positively influence wine by carrying out malolactic fermentation. O. oeni is the most widely used commercial starter in winemaking because of its fast and efficient malate metabolism capacity under harsh wine conditions. To date, very little is known about the specific molecular mechanism underlying the differences in malate metabolism between O. Selleckchem ODM208 oeni and L. plantarum under harsh wine conditions. Therefore, in this study, the functions of genes encoding malic enzyme (ME) and malolactic enzyme (MLE) under acid stress in O. oeni and L. plantarum, previously described to have the ability to direct malate metabolism, were comparatively verified through genetic manipulation in L. plantarum. Results showed that the MLE was the only enzyme responsible for direct malate metabolism under acid stress in O. oeni and L. plantarum. In addition, the MLEs in O. oeni and L. plantarum were positively related to acid tolerance by metabolizing malate and increasing the medium pH. Furthermore, the MLE in O. oeni exhibited significantly higher malate metabolism activity than that in L. plantarum under acid stress.The effect of optimal low-level pressure coupled with heat treatment (OPH treatment) on the gel properties and water migration of Nemipterus virgatus surimi was studied and compared with optimal high-pressure processing treatment (OP treatment) and traditional two-stage heat treatment (H treatment). Furthermore, the mechanism of OPH treatment in improving the gel properties were explored based on myosin. OPH treatment was found to be more conducive in improving the gel strength and water-holding capacity (WHC) of surimi gel than H or OP treatments. Moreover, OPH treatment induced an increase in the proportion of myosin β-sheets and exposed more intramolecular Tyr residues as compared to the other two treatments, which promoted myosin to form large protein clusters through disulfide bonds and hydrophobic interactions, and a honeycomb three-dimensional network structure with larger fractal dimension, lower porosity, smaller water hole diameter, and a greater number of water holes, was obtained. These helped the OPH-induced surimi gel lock in more unfrozen bound water and immobile water, and ultimately rendered better gel properties.Co-fermentation of wheat bran, a nutrient-rich by-product, enhances the nutritional value of foods. The aim of this study was to investigate the effects of wheat bran on the physicochemical and organoleptic properties, and bacterial community succession of pickled radishes and related brines during a 56-day fermentation process. Scanning electron microscopy showed that the formation of a biofilm on the radish epidermis was promoted by wheat bran, along with a more reddish-yellow color, higher crispness, and better overall organoleptic properties at the maturation point (day 28). In addition, the co-fermentation of wheat bran promoted both ripening and aging, which meant it not only shortened the maturation period of fermented radishes, but also sped up the deterioration process. Analysis of 16S rRNA gene sequencing revealed that wheat bran addition stimulated the growth of Lactobacillus, leading to a higher titratable acid environment, which, in turn, suppressed the growth of potential pathogenic and spoilage bacteria (Rothia and Pseudomonas). Our results suggested a positive role of wheat bran on the quality and bacterial community of pickled radishes at the ripening stage. To better understand bacterial communities in fermented vegetables, epidermal and autochthonous microbiota should be monitored besides brine microbiota.The oral environment is an essential part of the human microbiome. The consumption of probiotic products may improve the oral microbiota and reduce the risk of diseases. This paper presents a bibliometric and critical review of randomized clinical trials (RCTs) that used probiotics to analyze oral parameters in humans. RCTs carried out with no age, gender, and ethnicity restrictions and published in the pre-COVID-19 period were included. Furthermore, the utilization of probiotic dairy products to improve oral health is discussed. The bibliometric review demonstrated that 'Microbiology,' 'Dental caries,' and 'Streptococcus mutants' were the most highlighted keywords. Furthermore, Sweden and India have the highest number of publications. The most prevalent outcomes were 'salivary parameters,' 'periodontal disease,' and 'dental caries.' The most used vehicles for probiotic administration were pharmaceutical formulas and dairy products. The administration of probiotic dairy products could modify the oral microbiota (reductions in S. mutans counts), influence the caries development and periodontal disease in children, adolescents, adults, and the elderly, and improve gingival health. The main probiotic dairy products investigated were milk, fermented milk, yogurt, kefir, curd, and cheese. Lacticaseibacillus paracasei SD1 was the most used probiotic culture. The studies demonstrated that the probiotic effect lasted 2-4 weeks after discontinuing consumption. However, the results depended on the subject type, study design, probiotic strain and concentration, and dairy product type. In conclusion, probiotic dairy products are promising alternatives to improve oral health.Black corn (Zea mays L.) is a pigmented type of this cereal whose color of the kernels is attributed to the presence of the anthocyanins. In this study, we assessed the black corn soluble extract (BCSE) effects on the intestinal functionality, morphology, and microbiota composition using an in vivo model (Gallus gallus) by an intra-amniotic administration. The eggs were divided into four groups (n = 6-10) (1) No Injection; (2) 18 MΩ H2O/cm; (3) 5% (5 mg/mL) BCSE; (4) 15% (15 mg/mL) BCSE. The BCSE showed anti-inflammatory effects by down regulating the gene expression of tumor necrosis factor-alpha (TNF-α), interleukin 6 (IL6), and the transcriptional nuclear factor kappa beta (NF-κB). Further, the BCSE increased the relative abundance of E. coli and Clostridium. 5% and 15% BCSE increased the hepatic glycogen and upregulated the gene expression of sodium-glucose transport protein (SGLT1). In the morphology, 5% and 15% BCSE increased the goblet cell (GC) number on the crypt, the GC size on the villi, Paneth cell number on the crypt, and the acid GC. Further, the BCSE strengthened the epithelial physical barrier through upregulating the intestinal biomarkers AMP- activated protein kinase (AMPK) and caudal-related homeobox transcriptional factor 2 (CDX2). The overall result suggests that the BCSE promotes intestinal anti-inflammatory effects as well as enhances the intestinal barrier function.This study aimed to use the internal design of 3D food printing (3DFP) technology to obtain freeze-dried pumpkin with controllable crispness and higher shape fidelity. Two internal structural variables, namely filling pattern (honeycomb, rectilinear, grid, and triangular) and filling rate (25, 50, 75, and 100%), were studied to assess the impact on the shape fidelity and crispness characteristic of the product. As the filling rate decreased, the printing accuracy of the samples increased. Regardless of the filling patterns, the 75% filled samples exhibited the greatest deformation. The crispness of the samples was closely related to the filling pattern and filling rate. In the case of the high filling rate, the internal structure of the samples was dense. It was less likely to be broken under the action of force and the crispness was reduced. In addition, the internal structure of the sample influenced its physical properties, and the crispness customization of the product can be achieved by designing the porosity. Morphological differences between printed and cast samples suggested that 3DFP was beneficial for the processing and preparation of highly viscoelastic materials. The crispness of cast sample was obviously less than that of the 100% filled printed samples. The results opened an interesting perspective to create crisp foods with high shape fidelity that meet specific texture requirements and provide new sensory perceptions.Akebia trifoliata fruit cracks easily, but little is known about the underlying mechanism of this process. In this study, the changes in minerals contents, water distribution, phytohormone levels, and reactive oxygen species (ROS) metabolism were investigated to explore the effects of cell-wall metabolism in A. trifoliata fruit cracking. The micro-morphological observation confirmed that A. trifoliata fruit cracking was closely related to the cell-wall metabolism. After cracking, the higher polygalacturonase, β-1,4-endoglucanase, and β-glucosidase activities resulted in the depolymerization of covalently bound pectin (from 9.69% to 7.70%) and cellulose (from 57.91% to 38.05%). Moreover, the disordered ROS homeostasis resulted from the lower superoxide dismutase and ascorbate peroxidase activities, which led to cellular oxidative damage. These modifications, together with the decreases in Ca, K, and B, degradation of starch, and the movement of water, decreased cell-wall strength and degraded the cellulose network, and thus resulted in A. trifoliata cracking. The above processes were regulated by phytohormones through increased indole-3-acetic acid, salicylic acid, and jasmonic acid levels, as well as decreased cytokinin content. The findings of this study will be beneficial for further research into the preservation of A. trifoliata fruit, which is of great significance to the development of the A. trifoliata industry.A greenhouse experiment was conducted to study the effects of the application of a plant-derived biostimulant (Bioup® TF) on fruit quality and composition of two clusters (cluster II and cluster VI) of the cherry tomato cultivars 'Eletta', 'Kaucana', and 'Top Stellina'. The biostimulant application promoted fruit yield by 12% (up to 1.3 kg m-2 in 'Kaucana') and increased the concentrations of important functional constituents like phytoene, γ-tocopherol and β-tocopherol by up to 16, 25, and 23%, respectively. Fruits from late-ripe cluster VI showed higher fruit weights, D-fructose, and total sugar contents than those from early-ripe cluster II (by 15, 7 and 5%, respectively), but reduced concentrations of acyclic carotenoids (phytoene and lycopene) and tocochromanols (mainly γ-tocopherol, -44%). 'Top Stellina' showed the highest responsiveness to the biostimulant, as particularly (all-E)-β-carotene, phytofluene, and γ-tocopherol concentrations increased, indicating a genotype-dependent effect of the treatment.
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