• Guy Horton posted an update 6 months, 2 weeks ago

    Volatiles and microbiome from different Xiang xi sausages (HBD, HBN, HHY and HDK) were performed by Chromatography-Ion Mobility Spectrometry and Illumina MiSeq platform (16 S rRNA and ITS sequencing). Results indicated that ethanol, ethyl acetate, ethyl-propanoate, pinene, limonene, cineole, etc. were the key (main) volatiles; whereas staphylococcus, lactobacillus, solanum-torvum, brochothrix and debaryomyces, candida were the dominant bacteria and fungi, respectively. The variation and relationship between microbiome and volatiles were disclosed by multivariate and spearman’s correlation analysis. Volatiles of HDK is similar to HBN and HBD compared to HHY, while microbiome community of HHY is similar to HBN and HDK compared to HBD. Solanum-torvum, pseudomonas (bacteria) and debaryomyces (fungi) contributed positively to the development of major volatiles in Xiangxi sausages. Meanwhile, ‘carbohydrate metabolism’, ‘amino acid metabolism’ (microbia) and glycolysis/gluconeogenesis (volatiles) were commented in KEGG database. This study provides a deep insight into the relation between volatiles and microbiome (bacteria and fungi) of Xiangxi sausages.Chlorophyll can be obtained from a variety of green vegetables. In this study, chlorophyll-rich spinach (Spinacia oleracea L.) extracts were subjected to early-life and adult-life gastrointestinal digestion and colonic fermentation in a murine model in vitro to investigate the biological transformation of the chlorophyll. Chlorophylls a and b were the main compounds present in the extracts. Furthermore, some other compounds were also confirmed, such as 151-hydroxy-lactone chlorophyll a, 132-hydroxy chlorophyll a, and 151-hydroxy-lactone chlorophyll b. Chlorophylls favored pheophytinization and oxidative reactions under in vitro early-life and adult-life gastrointestinal digestion, leading to the formation of pheophytin a, pheophytin b, 132-hydroxy pheophytin a, and 151-hydroxy-lactone pheophytin a. 16S rRNA gene sequencing conveyed that pheophytins modulated the gut microbiota composition during in vitro colonic fermentation. Notably, Blautia in the gut microbiota of 3-week-old mice (early life) and unclassified Lachnospiraceae in 8-week-old mice (adult life) were advantageous for transforming the pheophytins to pheophorbide a, pheophorbide b, 151-hydroxy-lactone pheophorbide a, and 132-hydroxy pheophorbide a, thereby demonstrating the loss of the phytol chain in the pheophytins. Meanwhile, total short-chain fatty acids, as well as acetic, propionic, and butyric acids, were increased by the process of microbial fermentation in the presence of pheophytins. Our study provides fundamental insight into the contribution of diverse gut microbiota functions toward the biological transformation of pheophytins.In order to know the catalytic activities of the disaccharidases expressed in the mammalian small intestinal brush-border membrane vesicles (BBMV) high concentrated solutions of sucrose, maltose, isomaltulose, trehalose and the mixture sucroselactose were incubated with pig small intestine disaccharidases. The hydrolysis and transglycosylation reactions generated new di- and trisaccharides, characterized and quantified by GC-MS and NMR, except for trehalose where only hydrolysis was detected. In general, α-glucosyl-glucoses and α-glucosyl-fructoses were the most abundant structures, whereas no fructosyl-fructoses or fructosyl-glucoses were found. The in-depth structural characterization of the obtained carbohydrates represents a new alternative to understand the potential catalytic activities of pig small intestinal disaccharidases. The hypothesis that the oligosaccharides synthesized by glycoside hydrolases could be also hydrolysed by the same enzymes was confirmed. This information could be extremely useful in the design of new non-digestible or partially digestible oligosaccharides with potential prebiotic properties.Milk powders are commonly used for a variety of food products in which among others the milk proteins add to the properties of the products. Processing of milk can, depending on the processing parameters, change the size and structure of the proteins. These changes can be difficult to measure due to the polydispersity of milk components, which makes it a challenge to obtain direct information about the individual proteins. In this paper, the results from an investigation of casein micelle size,size distribution, and structure in reconstituted skim milk and the comparison with raw and pasteurized skim milk are reported. The investigation used asymmetrical flow field-flow fractionation (AF4) in combination with online UV, multi-angle light scattering (MALS), and refractive index (RI) detection and the results were confirmed by transmission electron microscopy (TEM). The results show that there is a difference in casein micelle size distribution between the differently processed milk samples. The casein micelles of the reconstituted milk were found to have a z-average radius of gyration of 72 nm and the casein micelles in the raw and pasteurized skim milk were 58 and 62 nm respectively. The AF4 and TEM data suggest that the cause of the larger casein micelle size is a layer of aggregated whey proteins associated with the casein micelles surface. Moreover, the TEM investigation showed that a larger proportion of the casein micelles are aggregated in reconstituted milk compared to raw and fresh skim milk. Investigation of the effect of reconstitution time shows that the amount of aggregated casein micelles decreases during the first 20 min of reconstitution. The results show that the AF4-method can provide detailed insights into the reconstitution process and properties of different milk samples. Hence, it can be used as a reference or validation for more indirect methods to track the reconstitution of milk powders.The spatial recognition feature of near infrared hyperspectral imaging (HSI-NIR) makes it potentially suitable for Fusarium and deoxynivalenol (DON) management in single kernels to break with heterogeneity of contamination in wheat batches to move towards individual kernel sorting and provide more quick, environmental-friendly and non-destructive analysis than wet-chemistry techniques. Neratinib The aim of this study was to standardize HSI-NIR for individual kernel analysis of Fusarium damage and DON presence, to predict the level of contamination and classify grains according to the EU maximum limit (1250 µg/kg). Visual inspection on Fusarium infection symptoms and HPLC analysis for DON determination were used as reference methods. The kernels were scanned in both crease-up and crease-down position and for different image captures. The spectra were pretreated by Multiplicative Scatter Correction (MSC) and Standard Normal Variate (SNV), 1st and 2nd derivatives and normalisation, and they were evaluated also by removing spectral tails.

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