A5101245448- Fermentation and Sensory Analysis
- Biochemical and biochemical processes
- Tea Polyphenols and Effects
- Polyamine Metabolism and Applications
- Microbial Metabolism and Applications
- Probiotics and Fermented Foods
- Food Quality and Safety Studies
- Muscle metabolism and nutrition
- Fungal Biology and Applications
- Antimicrobial Peptides and Activities
- Diet, Metabolism, and Disease
- Liver Disease Diagnosis and Treatment
- Pediatric health and respiratory diseases
- Pharmacological Effects of Natural Compounds
- Ginseng Biological Effects and Applications
- Alcohol Consumption and Health Effects
- Phytochemicals and Antioxidant Activities
- Asthma and respiratory diseases
- Gut microbiota and health
Fuzhou University
2023-2025
Institute of Food Science and Technology
2023-2025
As one of the typical representatives Chinese rice wine (Huangjiu), Hongqu is produced with glutinous as main raw material and fermentation starter. The complex microbial flora in brewing process may have a great influence on formation flavor quality drinking safety wine. Previous studies shown that high biogenic amine (BA) content has potential physiological toxicity become bottleneck problem restricting development industry. This study aimed to evaluate regulatory effects community BAs...
As one of the quintessential representatives Chinese rice wine, Hongqu wine is brewed with glutinous as main raw material and (Gutian Qu or Wuyi Qu) fermentation starter. The present study aimed to investigate impact on volatile compositions microbial communities in traditional production Gutian (GT) (WY). Through OPLS-DA analysis, 3-methylbutan-1-ol, isobutanol, ethyl lactate, acetate, octanoic acid, diethyl succinate, phenylethyl alcohol, hexanoic acid n-decanoic were identified...
Rice wine is primarily crafted from grains through saccharification and liquification with the help of Qu. Qu plays an important role in formation flavor quality rice wine. Hongqu Xiaoqu represent two prevalent varieties that are typically utilized brewing process play a crucial its production. In this study, GC, GC-MS, HPLC, metagenomic sequencing techniques were used to contrast microbial flora, biogenic amines, aroma characteristics developed during fermentation wines, being as initiating...
ABSTRACT Red yeast rice (RYR) has been extensively used as a natural food for thousands of years and still plays an important role in the world industry. In this study, protective effect mechanism monaphilone B (MB) from RYR on alcoholic liver injury were investigated mice. The results showed that MB effectively ameliorated alcohol‐induced lipid metabolism (decreasing serum total cholesterol [TC], triglyceride [TG], low‐density lipoprotein [LDL‐C], increasing high‐density [HDL‐C]), oxidative...
As a probiotic strain isolated from Hongqu rice wine (a traditional Chinese fermented food), Limosilactobacillus fermentum FZU501 (designated as Lf) demonstrates exceptional gastric acid and bile salt tolerance, showing potential application functional food. The aim of this study was to investigate the protective effect dietary Lf intervention on alcohol-induced liver injury (ALI) in mice. results demonstrated that oral administration effectively ameliorated lipid metabolism disorders by...
, used in East Asia for its health benefits, contains ganoderic acids (GA) which have various pharmacological activities but are limited by poor water solubility and low oral bioaccessibility. This study synthesized characterized loaded zein-chitosan nanoparticles (GA-NPs), investigated advantages alleviating alcoholic liver injury (ALI) mice model. The GA-NPs demonstrated high encapsulation efficiency (92.68%), small particle size (177.20 nm), a +29.53 mV zeta potential. experimental...
Jiuqu (starter) makes an important contribution to the formation of flavor characteristics Hongqu rice wine (HQW). Gutian Qu (GTQ) and Wuyi (WYQ) are two kinds commonly used in HQW brewing, but comparison is still insufficient at present. The objective this study was compare dynamic changes amino acids (AAs), higher alcohols (HAs), bioamines (BAs), volatile compounds (VFCs), microbial communities fermentation, with GTQ WYQ as starter. This automatic acid analyzer, GC, HPLC, GC-MS detect AAs,...
The contents of higher alcohols (HAs) and volatile components produced by microbial metabolism largely determine the drinking comfort flavor quality Hongqu rice wine. This study aimed to compare differences profiles communities in brewing process two kinds wine with low high HAs content (LHA HHA). results showed that main were isobututyl alcohol, isoamyl phenylethyl total HHA (749.07±20.47 mg/L) was much than LHA (407.61±20.80 mg/L). characteristics significantly different, ethyl esters,...