A5017235024- Fermentation and Sensory Analysis
- Horticultural and Viticultural Research
- Wine Industry and Tourism
- Biochemical and biochemical processes
- Phytochemicals and Antioxidant Activities
- Polyamine Metabolism and Applications
- Coffee research and impacts
- Genetics, Aging, and Longevity in Model Organisms
- Tea Polyphenols and Effects
- GABA and Rice Research
- Fungal and yeast genetics research
- Postharvest Quality and Shelf Life Management
- Parkinson's Disease Mechanisms and Treatments
- Seed and Plant Biochemistry
- Amino Acid Enzymes and Metabolism
- Immune Cell Function and Interaction
- Plant Pathogens and Fungal Diseases
- Fatty Acid Research and Health
- Inflammatory mediators and NSAID effects
- Trace Elements in Health
- Atherosclerosis and Cardiovascular Diseases
- Nanoparticles: synthesis and applications
- Wheat and Barley Genetics and Pathology
- Mycotoxins in Agriculture and Food
- Pharmaceutical and Antibiotic Environmental Impacts
China Agricultural University
2016-2025
Xihua University
2022-2024
Tibet University
2020
Abstract Jujubae Fructus , the fruit of Ziziphus jujuba Mill has been used as one medicine food homology species for thousands years in China. Studies have shown that active ingredients a variety biological effects, but its role aging process still lacks knowledge. Here, we investigated effect extract (JE) on Caenorhabditis elegans lifespan and potential mechanism. The C. treated with JE was signifificantly increased dose-dependent manner. In addition, treatment prolonged reproductive period...
Chinese Marselan grapes are believed to possess the potential become a characteristic regional variety, whose quality is internationally recognized. The fermentation-related mycobiota from six climatically diverse Marselan-producing regions in China were analyzed via high-throughput sequencing (HTS), while influence of environmental factors was evaluated as well. results implied that phyla Ascomycota and genus Aureobasidium dominated fungal communities 166 must fermented samples. Significant...
This study developed a green, efficient method for extracting and purifying procyanidins (PC) from grape pomace (GP) using ultrasound-assisted extraction (UAE) with natural deep eutectic solvents (NADES). The process was optimized through single-factor experiments Box-Behnken Design (BBD) response surface methodology (RSM). Bioactive substances antioxidant activities in the extracts were compared, scanning electron microscope (SEM) analysis revealed synergistic effects of UAE NADES. A...
Background: Low-dose antibiotic contamination in animal feed is a persistent global food safety challenge. Transient early-life exposure to low-dose penicillin (LDP) known induce metabolic syndrome (MetS) adult mice, but the underlying mechanisms are unclear. Introduction: This study investigated role of gut microbiota (GM) and intestinal immunity mediating long-term effects LDP exposure. Methods: Mice were exposed transiently during early life. GM composition was analyzed. Intestinal IgA...
Summary Six phenolic acids and tannic acid are added to fresh mulberry juice enhance the colour. Effects of these copigments on colour stability anthocyanin content investigated while being stored at 4 °C for 30 days. Results suggest that addition markedly increases maximum absorbance juice. Cyanidin‐3‐glucoside is major anthocyanin, followed by cyanidin‐3‐rutinoside. Furthermore, retention rate total cyanidin‐3‐rutinoside after all copigments. The effect ferulic cyanidin‐3‐glucoside in...
Although essential for life, copper is also potentially toxic in concentrations that surpass physiological thresholds. The high-osmolarity glycerol pathway of yeast the main regulator adaptive responses and known to play crucial roles various stressors. objective this research determine whether HOG could be activated investigate possible interplay oxidative stress due exposure. In research, we demonstrate induce stress, including elevated reactive oxygen species (ROS) malondialdehyde (MDA)....
Indigenous Saccharomyces cerevisiae, as a new and useful tool, can be used in fermentation to enhance the aroma characteristic qualities of wine-production region. In this study, we indigenous S. cerevisiae L59 commercial FX10 ferment Prince (a hybrid variety from Lion Winery) wine, detected basic physicochemical parameters dynamic changes fungal communities during fermentation, analyzed correlations between volatile compounds. The results showed that could quickly adapt specific conditions...
The common use of commercial yeasts usually leads to dull wine with similar aromas and tastes. Therefore, screening for novel indigenous practice is a promising method. In this research, aroma discrepancies among six groups fermentated were analyzed. Three Saccharomyces (FS36, HL12, YT28) three matched non-Saccharomyces (FS31, HL9, YT2) selected from typical Chinese vineyards. basic oenological parameters, compounds, sensory evaluation results showed that each yeast had excellent...
Administering ferulic acid and protocatechuic acid, which can activate brown fat thermogenesis, to ApoE −/− mice alleviate atherosclerosis.
The microbial community structure associated with wine in a wine-growing region is shaped by diverse ecological factors within that region, profoundly impacting the flavor. In fermentation, fungi contribute more sensory-active biochemical compounds than bacteria. this study, we employed amplicon sequencing to measure samples from spontaneous fermentation process of cabernet sauvignon wines two regions China study diversity and structural evolution during analyze correlation between volatile...
Although using non-Saccharomyces yeasts during alcoholic fermentation can improve the wine aroma, most of them are not ethanol tolerant; therefore, in 2017, this study screened 85 isolated and identified from 24 vineyards seven Chinese wine-producing regions, obtaining Pichia terricola strain H5, which displayed 8% tolerance. Strain H5 was subjected to ultraviolet (UV) irradiation diethyl sulfate (DES) mutagenesis treatment obtain mutant strains with different characteristics parental H5....
Indigenous yeasts are generally found in grapes, vineyards, and natural environments. Sequential inoculation fermentation with non-Saccharomyces cerevisiae yeast (H30) Saccharomyces (YT13) also improve the flavor of wine.This study sequentially inoculated fermented Petit Manseng grape juice native H30 YT13 selected from vineyards Yantai, China.The sensory characteristics wine were evaluated by detecting primary organic acids, phenolic acid compounds, volatile ester compounds. The results...