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A Review of the Production of Hyaluronic Acid in the Context of Its Integration into GBAER-Type Biorefineries 结合 GBAER 型生物炼制厂对透明质酸生产的综述
Pub Date : 2024-06-07 DOI: 10.3390/fermentation10060305
Guadalupe Pérez-Morales, H. Poggi‐Varaldo, Teresa Ponce-Noyola, Abigail Pérez-Valdespino, Everardo Curiel-Quesada, J. Galíndez‐Mayer, N. Ruiz-Ordaz, Perla Xochitl Sotelo-Navarro
Biorefineries (BRFs) that process the organic fraction of municipal solid waste and generate bioproducts and bioenergies have attracted attention because they can simultaneously address energy and environmental problems/needs. The objective of this article was to critically review the microbial production of hyaluronic acid (MPHA) and its production profile for its integration into a GBAER-type BRF (a type of BRF based on organic wastes) and to identify the environmental and economic sustainability aspects of the modified BRF that would confirm it as a sustainable option. It was found that the MPHA by selected strains of pathogenic Streptococci was moderate to high, although the trend to work with genetically transformed (GT) (innocuous) bacteria is gaining momentum. For instance, A GT strain of Corynebacterium glutamicum reached a maximum HA production of 71.4 g L−1. MPHA reports that use organic wastes as sources of carbon (C) and nitrogen (N) are scarce. When alternative sources of C and N were used simultaneously, HA production by S. zooepidemicus was lower than that with conventional sources. We identified several knowledge gaps that must be addressed regarding aspects of process scale-up, HA industrial production, economic feasibility and sustainability, and environmental sustainability of the MPHA.
生物精炼厂(BRFs)可处理城市固体废弃物中的有机部分并产生生物产品和生物能源,因其可同时解决能源和环境问题/需求而备受关注。本文旨在对透明质酸(MPHA)的微生物生产及其生产概况进行严格审查,以便将其整合到 GBAER 型 BRF(一种基于有机废物的 BRF)中,并确定改良型 BRF 在环境和经济方面的可持续性,从而确认其为一种可持续的选择。研究发现,尽管使用基因转化(GT)(无害)细菌的趋势日益明显,但所选病原链球菌菌株的 MPHA 值为中等至高等。例如,谷氨酸棒状杆菌(Corynebacterium glutamicum)的 GT 菌株的 HA 产量最高可达 71.4 克/升。利用有机废物作为碳(C)和氮(N)来源的 MPHA 报告很少。当同时使用替代性碳源和氮源时,动物嗜血杆菌的 HA 产量低于使用传统碳源时的产量。我们发现在 MPHA 的工艺放大、HA 工业化生产、经济可行性和可持续性以及环境可持续性等方面还存在一些必须解决的知识差距。
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引用次数: 0
Assessing the Impact of Commercial Lachancea thermotolerans Immobilized in Biocapsules on Wine Quality: Odor Active Compounds and Organoleptic Properties 评估固定在生物胶囊中的商用热容拉钱斯菌对葡萄酒质量的影响:气味活性化合物和感官特性
Pub Date : 2024-06-06 DOI: 10.3390/fermentation10060303
Raquel Muñoz-Castells, J. Moreno, T. García-Martínez, J. Mauricio, Jaime Moreno-García
As a result of climate change, the phenology of grapes has been altered, mainly by increasing the sugar content and decreasing the acidity of ripe grapes. This shift, when the must is fermented, affects the quality of the wine. In this regard, the use of selected Saccharomyces and non-Saccharomyces yeasts to mitigate these undesirable effects in wine fermentations entails new strategies to improve their control and also to obtain wines better adapted to current consumer preferences. This work focuses on the use of a commercially available strain of Lachancea thermotolerans immobilized in biological support to form “microbial biocapsules”, comparing its effect with a free format and spontaneous fermentation on alcoholic fermentation and volatile compound composition. These biocapsules, consisting of yeast cells attached to fungal pellets, are being tested to improve wine sensory attributes and also to facilitate yeast inoculation in fermentative and clarification winemaking processes, as well as to reduce time and production costs. The composition of young wines obtained with L. thermotolerans, inoculated as free or biocapsule formats, were compared with those obtained by the traditional method of spontaneous fermentation using native yeast by quantifying 12 oenological variables and the contents in 12 major volatiles, 3 polyols, and 46 minor volatile compounds. The analytical data matrix underwent statistical analysis to compare and establish significant differences at p ≤ 0.05 level between the different wines obtained. Among the major volatiles and polyols, only ethyl acetate, 1,1-diethoxyethane, methanol, 2-methyl-1-butanol, acetoin, ethyl lactate, and glycerol showed significant differences in L. thermotolerans wines. Also, from the minor volatile metabolites, eight showed a significant dependence on the format used for L. thermotolerans, and the other nine volatiles were dependent on both yeast and inoculation format. Only 27 volatiles were selected as aroma-active compounds with odor activity values higher than 0.2 units. Statistical analysis showed a clear separation of the obtained wines into groups when subjected to Principal Component Analysis, and the fingerprinting of wines made with biocapsules shows intermediate values between the two remaining inoculation formats, particularly in the fruity/ripe fruit, green, and floral series. The organoleptic evaluation of wines results in significantly higher values in taste, overall quality, and total score for wines obtained with biocapsules.
由于气候变化,葡萄的物候发生了变化,主要是成熟葡萄的含糖量增加,酸度降低。这种变化在葡萄汁发酵时会影响葡萄酒的质量。在这方面,使用精选的酵母菌和非酵母菌来减轻葡萄酒发酵过程中的这些不良影响,需要采取新的策略来改善对这些影响的控制,并获得更符合当前消费者喜好的葡萄酒。这项工作的重点是使用固定在生物支持物中形成 "微生物生物胶囊 "的市售热容酵母菌株,比较其与自由形式和自发发酵对酒精发酵和挥发性化合物成分的影响。这些生物胶囊由附着在真菌颗粒上的酵母细胞组成,目前正在对其进行测试,以改善葡萄酒的感官属性,同时促进发酵和澄清酿酒过程中的酵母接种,并减少时间和生产成本。通过量化 12 个酿酒变量以及 12 种主要挥发性物质、3 种多元醇和 46 种次要挥发性化合物的含量,对使用热容酵母(以自由或生物胶囊形式接种)酿造的新酒与使用本地酵母自发发酵的传统方法酿造的新酒的成分进行了比较。对分析数据矩阵进行了统计分析,以比较并确定不同葡萄酒之间的显著差异(p ≤ 0.05)。在主要挥发物和多元醇中,只有乙酸乙酯、1,1-二乙氧基乙烷、甲醇、2-甲基-1-丁醇、乙酰丙酮、乳酸乙酯和甘油在 L. thermotolerans 葡萄酒中显示出显著差异。此外,在次要挥发性代谢物中,有 8 种挥发性物质与热容酵母菌的接种方式有显著关系,另外 9 种挥发性物质与酵母和接种方式都有关系。只有 27 种挥发物被选为芳香活性化合物,其气味活性值高于 0.2 个单位。统计分析结果表明,在进行主成分分析时,所获得的葡萄酒可以明显地分成不同的组别,使用生物胶囊酿造的葡萄酒的指纹图谱显示出介于其余两种接种方式之间的数值,尤其是在果味/成熟水果味、绿色和花香系列中。在对葡萄酒进行感官评价时,使用生物胶囊酿造的葡萄酒在口感、总体质量和总分方面的数值都明显更高。
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引用次数: 0
The Correlation between Amino Acids and Biogenic Amines in Wines without Added Sulfur Dioxide 不添加二氧化硫的葡萄酒中氨基酸与生物胺之间的相关性
Pub Date : 2024-06-06 DOI: 10.3390/fermentation10060302
Sorin Macoviciuc, M. Niculaua, Constantin-Bogdan Nechita, Bogdan-Ionel Cioroiu, V. Cotea
In classical methods of wine production, amino acids play a critical role, as they are fundamental to all types of fermentation. Beyond their consumption in fermentative processes, amino acids undergo several transformations, such as decarboxylation, which produces biogenic amines. These biogenic amines can increase under certain conditions, such as the presence of spoilage bacteria or during malolactic fermentation. Alternative methods of vinification were applied, using sulfur dioxide as a preservative (+SO2) and methods without added sulfites. Alternative methods of vinification were applied using sulfur dioxide as a preservative (+SO2) and methods without added sulfite (−SO2). Monitoring was conducted for Cabernet Sauvignon red (CS), Cabernet Sauvignon rosé (CSR), Fetească regală still (FR), and Fetească regală frizzante (FRF). Alternative procedures employed the use of Pichia kluyveri for its ability to block the oxidation reactions of grapes, malolactic fermentation for all wines without sulfur dioxide (−SO2) to ensure superior stability, and the use of several tannin mixtures to avoid oxidation reactions. Correlations were considered between the amino acids and biogenic amines that have a direct relation through decarboxylation or deamination. The pH of the wines, total acidity, and volatile acidity as principal factors of microbiological wine evolution remained constant. The highest mean concentrations of the detected biogenic amines were putrescine at 23.71 ± 4.82 mg/L (CSRSO2), tyramine at 14.62 ± 1.50 mg/L (FR-SO2), cadaverine at 4.36 ± 1.19 mg/L (CS-SO2), histamine at 2.66 ± 2.19 mg/L (FR + SO2), and spermidine at 9.78 ± 7.19 mg/L (FR + SO2). The wine conditions ensured the inhibition of decarboxylases, but some correlations were found with the corresponding amino acids such as glutamine (r = −0.885, p < 0.05) (CSR-SO2), tyrosine (r = −0,858, p < 0.05) (FR-SO2), lysine (r = −0.906, p < 0.05) (FR-SO2), and histamine (r = −0.987, p < 0.05) (CSR-SO2). Multivariate analysis was performed, and no statistical differences were found between samples with (+SO2) and without added sulfur dioxide (−SO2). The vinification conditions ensured the wines’ stability and preservation and the conditions of producing biogenic amines at the lowest levels in order to not interfere with the olfactive and gustative characteristics.
在传统的葡萄酒酿造方法中,氨基酸起着至关重要的作用,因为它们是所有类型发酵的基础。氨基酸除了在发酵过程中消耗外,还会发生几种转化,如脱羧,从而产生生物胺。在某些条件下,如存在腐败菌或在苹乳发酵过程中,这些生物胺会增加。使用二氧化硫作为防腐剂(+SO2)和不添加亚硫酸盐的其他酿造方法。使用二氧化硫作为防腐剂(+SO2)和不添加亚硫酸盐(-SO2)的其他酿造方法。对赤霞珠红葡萄酒(CS)、赤霞珠桃红葡萄酒(CSR)、雷公藤红葡萄酒(FR)和雷公藤红葡萄酒泡沫酒(FRF)进行了监测。其他程序包括使用 Pichia kluyveri 来阻止葡萄的氧化反应,对所有葡萄酒进行不含二氧化硫 (-SO2) 的苹果酸乳酸发酵以确保其卓越的稳定性,以及使用几种单宁混合物来避免氧化反应。考虑了氨基酸和生物胺之间的相关性,它们通过脱羧或脱氨基作用有着直接的联系。葡萄酒的 pH 值、总酸度和挥发性酸度作为葡萄酒微生物演变的主要因素保持不变。检测到的生物胺平均浓度最高的是腐胺(23.71 ± 4.82 mg/L)(CSRSO2)、酪胺(14.62 ± 1.50 mg/L)(FR-SO2)、尸胺(4.36 ± 1.19 mg/L)(CS-SO2)、组胺(2.66 ± 2.19 mg/L)(FR + SO2)和亚精胺(9.78 ± 7.19 mg/L)(FR + SO2)。葡萄酒条件确保了对脱羧酶的抑制,但也发现了一些与相应氨基酸的相关性,如谷氨酰胺(r = -0.885,p < 0.05)(CSR-SO2)、酪氨酸(r = -0,858,p < 0.05)(FR-SO2)、赖氨酸(r = -0.906,p < 0.05)(FR-SO2)和组胺(r = -0.987,p < 0.05)(CSR-SO2)。进行多变量分析后发现,添加二氧化硫(+SO2)和不添加二氧化硫(-SO2)的样品之间没有统计学差异。酿造条件确保了葡萄酒的稳定性和保存性,以及在最低水平下产生生物胺的条件,从而不影响葡萄酒的嗅觉和味觉特征。
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引用次数: 0
Prefeasibility Analysis of Different Anaerobic Digestion Upgrading Pathways Using Organic Kitchen Food Waste as Raw Material 以有机厨房厨余垃圾为原料的不同厌氧消化升级途径的预可行性分析
Pub Date : 2024-06-05 DOI: 10.3390/fermentation10060300
Tatiana Agudelo-Patiño, M. Ortiz-Sánchez, C. A. Alzate
Anaerobic digestion (AD) is a widely applied technology for renewable energy generation using biogas as energy vector. The existing microbial consortium in this technology allows for the use of several types of biomass as substrates. A promising alternative for the production of high-value products (e.g., mixed volatile fatty acids–VFAs, hydrogen) is the use of modified AD. There are several techniques to achieve this objective by modifying the operating conditions of the process. The literature has described the best AD routes for generating renewable energy or high-value products based on specific substrate types and operating conditions. Few studies have reported the integral fraction valorization of the AD process applying the biorefinery concept. This article provides an analysis of the different routes that favor the production of energy carriers and high-value products involving key issues related to operating conditions and substrates. Moreover, AD is addressed through the biorefinery concept. Finally, a case study is presented where renewable energy and mixed VFAs are generated by applying the biorefinery concept in a number of proposed scenarios using organic kitchen food waste (OKFW) as feedstock. The case study involves an experimental and simulation stage. Then, the economic feasibility of the proposed scenarios is evaluated. In conclusion, AD is a promising and economically feasible technology to produce valuable products from several types of waste materials.
厌氧消化(AD)是一种广泛应用的以沼气为能源载体的可再生能源发电技术。该技术中现有的微生物群可以使用多种类型的生物质作为底物。生产高价值产品(如混合挥发性脂肪酸、氢气)的一个有前途的替代方法是使用改良厌氧消化(AD)技术。有几种技术可以通过改变工艺的操作条件来实现这一目标。文献介绍了根据特定基质类型和操作条件生成可再生能源或高价值产品的最佳厌氧消化(AD)路线。应用生物精炼概念对厌氧消化(AD)工艺中的整体馏分进行价值评估的研究报告很少。本文分析了有利于生产能源载体和高价值产品的不同路线,其中涉及与操作条件和基质相关的关键问题。此外,文章还通过生物精炼概念探讨了厌氧消化(AD)工艺。最后,介绍了一个案例研究,通过将生物精炼概念应用于以有机厨余垃圾(OKFW)为原料的若干拟议方案中,产生了可再生能源和混合 VFAs。案例研究包括实验和模拟阶段。然后,对拟议方案的经济可行性进行了评估。总之,厌氧消化(AD)是一种前景广阔、经济可行的技术,可利用多种类型的废料生产有价值的产品。
{"title":"Prefeasibility Analysis of Different Anaerobic Digestion Upgrading Pathways Using Organic Kitchen Food Waste as Raw Material","authors":"Tatiana Agudelo-Patiño, M. Ortiz-Sánchez, C. A. Alzate","doi":"10.3390/fermentation10060300","DOIUrl":"https://doi.org/10.3390/fermentation10060300","url":null,"abstract":"Anaerobic digestion (AD) is a widely applied technology for renewable energy generation using biogas as energy vector. The existing microbial consortium in this technology allows for the use of several types of biomass as substrates. A promising alternative for the production of high-value products (e.g., mixed volatile fatty acids–VFAs, hydrogen) is the use of modified AD. There are several techniques to achieve this objective by modifying the operating conditions of the process. The literature has described the best AD routes for generating renewable energy or high-value products based on specific substrate types and operating conditions. Few studies have reported the integral fraction valorization of the AD process applying the biorefinery concept. This article provides an analysis of the different routes that favor the production of energy carriers and high-value products involving key issues related to operating conditions and substrates. Moreover, AD is addressed through the biorefinery concept. Finally, a case study is presented where renewable energy and mixed VFAs are generated by applying the biorefinery concept in a number of proposed scenarios using organic kitchen food waste (OKFW) as feedstock. The case study involves an experimental and simulation stage. Then, the economic feasibility of the proposed scenarios is evaluated. In conclusion, AD is a promising and economically feasible technology to produce valuable products from several types of waste materials.","PeriodicalId":507249,"journal":{"name":"Fermentation","volume":"50 51","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-06-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141384132","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Development of Mass-Conserving Atomistic Mathematical Model for Batch Anaerobic Digestion: Framework and Limitations 开发批量厌氧消化的质量守恒原子数学模型:框架与局限性
Pub Date : 2024-06-05 DOI: 10.3390/fermentation10060299
B. P. Gandhi, A. Lag-Brotons, Lawrence I Ezemonye, Kirk T. Semple, Alastair D Martin
A variety of mathematical models have been developed to simulate the biochemical and physico-chemical aspects of the anaerobic digestion (AD) process to treat organic wastes and generate biogas. However, all these models, including the most widely accepted and implemented Anaerobic Digestion Model No.1, remain incapable of adequately representing the material balance of AD and are therefore inherently incapable of material conservation. The absence of robust mass conservation constrains reliable estimates of any kinetic parameters being estimated by regression of empirical data. To address this issue, the present work involved the development of a “framework” for a mass-conserving atomistic mathematical model which is capable of mass conservation, with a relative error in the range of machine precision value and an atom balance with a relative error of ±0.02% whilst obeying the Henry’s law and electroneutrality principle. Implementing the model in an Excel spreadsheet, the study calibrated the model using the empirical data derived from batch studies. Although the model shows high fidelity as assessed via inspection, considering several constraints including the drawbacks of the model and implementation platform, the study also provides a non-exhaustive list of limitations and further scope for development.
已经开发了多种数学模型来模拟厌氧消化(AD)过程的生物化学和物理化学方面,以处理有机废物并产生沼气。然而,所有这些模型,包括最广为接受和实施的厌氧消化模型 1 号,仍然无法充分体现厌氧消化的物料平衡,因此本质上无法实现物料守恒。缺乏稳健的质量守恒限制了通过对经验数据进行回归估计的任何动力学参数的可靠估计。为了解决这个问题,目前的工作包括开发一个质量守恒原子数学模型的 "框架",该模型能够实现质量守恒,相对误差在机器精度值范围内,原子平衡的相对误差为±0.02%,同时遵守亨利定律和电中性原则。该研究在 Excel 电子表格中实施了该模型,并利用批量研究得出的经验数据对模型进行了校准。虽然该模型通过检查评估显示出很高的保真度,但考虑到包括模型和实施平台的缺点在内的一些限制因素,该研究还提供了一份非详尽的限制因素清单和进一步的发展空间。
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引用次数: 0
Sustainable Development of Food Waste Biorefineries 厨余生物精炼厂的可持续发展
Pub Date : 2024-06-05 DOI: 10.3390/fermentation10060301
J. L. García-Morales, F. Fernández‐Morales
The sustainable development of food waste biorefineries is crucial for a number of reasons, and these reasons have environmental, economic, and social dimensions...
食物垃圾生物精炼厂的可持续发展至关重要,原因有很多,这些原因涉及环境、经济和社会层面......
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引用次数: 0
Microbial Biotechnologies to Produce Biodiesel and Biolubricants from Dairy Effluents 利用乳品废水生产生物柴油和生物润滑剂的微生物生物技术
Pub Date : 2024-05-24 DOI: 10.3390/fermentation10060278
Grazia Federica Bencresciuto, Claudio Mandalà, Carmela Anna Migliori, L. Giansante, Luciana Di Giacinto, Laura Bardi
The shift from fossil fuels to renewable energy sources is crucial in addressing environmental challenges. Vegetable oils have been focused on as the main potential source for biodiesel and biolubricant production. However, due to their fatty acid (FA) composition they are characterized by low stability to oxidation and variable viscosity. Single-cell oils (SCOs) from oleaginous microorganisms are a possible alternative to vegetable oils: their composition is more suitable, and it can further be improved by controlling the fermentation’s physiological conditions. In the present study, the production of SCOs with targeted technological properties from Lipomyces starkeyi in fermentation under controlled temperatures was assessed. A dairy effluent (scotta) was used as the fermentation substrate to improve the economic sustainability of the process. Batch aerobic fermentations were carried out in a fermenter at two different temperatures (25 °C and 30 °C). The fermentation yields and SCO FA profiles were analyzed. The highest yields of biomass (9.76 g L−1) and microbial oil (1.83 g L−1) were obtained from fermentations carried out at 30 °C. Furthermore, a significantly lower content (46% vs. 55%) of unsaturated FAs and higher content (11% vs. 1.5%) of shorter-chain saturated FAs, with myristic acid almost matching stearic acid, were detected at 30 °C in comparison to 25 °C. Very low peroxide values were also found (0.14 meq O2 kg−1 at 30 °C and 0 meq O2 kg−1 at 25 °C). These results indicate that these SCOs were highly oxidation-resistant, and that a higher fermentation temperature improves their oxidative stability and tribophysical features. The biodiesels’ technological properties, calculated from the FA composition, were within the limits of both U.S. standards and E.U. regulations. Then, SCOs produced from L. starkeyi by fermentation of dairy effluents carried out under controlled temperature can be considered a suitable alternative to vegetable oils to produce biodiesel and biolubricants.
从化石燃料转向可再生能源对于应对环境挑战至关重要。植物油一直是生物柴油和生物润滑油生产的主要潜在来源。然而,由于其脂肪酸(FA)成分,植物油具有氧化稳定性低和粘度变化大的特点。来自含油微生物的单细胞油(SCOs)是植物油的一种可能替代品:它们的成分更合适,而且可以通过控制发酵的生理条件来进一步改善。本研究评估了星状唇霉菌在可控温度下发酵生产具有目标技术特性的 SCOs 的情况。为了提高发酵过程的经济可持续性,本研究使用乳制品废水(scotta)作为发酵基质。在两个不同温度(25 °C和30 °C)的发酵罐中进行了批量好氧发酵。分析了发酵产率和 SCO FA 曲线。在 30 °C 下进行的发酵获得了最高的生物量(9.76 克/升-1)和微生物油(1.83 克/升-1)。此外,与 25 °C 相比,30 °C 下检测到的不饱和脂肪酸含量明显较低(46% 对 55%),短链饱和脂肪酸含量较高(11% 对 1.5%),其中肉豆蔻酸几乎与硬脂酸相当。过氧化值也非常低(30 °C 时为 0.14 meq O2 kg-1,25 °C 时为 0 meq O2 kg-1)。这些结果表明,这些 SCOs 具有很强的抗氧化性,较高的发酵温度可提高其氧化稳定性和摩擦物理特性。根据 FA 成分计算出的生物柴油技术特性符合美国标准和欧盟规定。因此,通过在可控温度下对乳制品废水进行发酵而从 L. starkeyi 生产出的 SCOs 可被视为生产生物柴油和生物润滑油的植物油的合适替代品。
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引用次数: 0
Bioactive Compounds Produced by Macromycetes for Application in the Pharmaceutical Sector: Patents and Products 大霉菌生产的生物活性化合物在制药领域的应用:专利和产品
Pub Date : 2024-05-23 DOI: 10.3390/fermentation10060275
Walter José Martinez-Burgos, Everaldo Montes Montes, Roberta Pozzan, Josilene Lima Serra, Diego Ocán Torres, Maria Clara Manzoki, Ricardo Luiz Vieira, Guilherme Anacleto dos Reis, Cristine Rodrigues, Susan Grace Karp, C. Soccol
It is widely known that mushrooms present several properties with applications in the medicinal and pharmaceutical sectors, including antimicrobial, immunomodulatory, antioxidant, hypotensive, neuroprotective, and anti-inflammatory activities. This article aims to review examples of the bioactive metabolites responsible for those activities, such as polysaccharides, phenols and polyphenols, terpenes, peptides, alkaloids, and steroids, which are produced by several relevant mushroom species. It also discusses their production through solid-state fermentation and submerged fermentation, as well as the processes of obtention of mushroom bioactive extracts and considerations on their stability aiming industrial applications. In addition, the article examines the patent landscape surrounding mushroom-derived bioactives, shedding light on the intellectual property history and innovations driving this field forward. Examples of recently deposited patents in the field are highlighted, as well as the main depositors. China and the United States are the major depositor countries in this field (52% and 35% of patents, respectively), and the principal compounds on the patents are polysaccharides and alkaloids. The article also provides insights into the current market landscape, showcasing mushroom-derived products in the pharmaceutical field available to consumers. From dietary supplements to skincare formulations, the market offerings reflect the growing interest in harnessing the health benefits of mushroom bioactives.
众所周知,蘑菇具有多种特性,可应用于医疗和制药领域,包括抗菌、免疫调节、抗氧化、降血压、神经保护和抗炎活性。本文旨在综述导致这些活性的生物活性代谢物的实例,如多糖、酚和多酚、萜类、肽、生物碱和类固醇,它们是由几个相关蘑菇物种产生的。文章还讨论了通过固态发酵和浸没发酵生产这些物质的问题,以及获得蘑菇生物活性提取物的过程和考虑其稳定性以实现工业应用的问题。此外,文章还探讨了围绕蘑菇生物活性成分的专利情况,揭示了推动这一领域发展的知识产权历史和创新。文章重点介绍了该领域最近交存的专利实例以及主要交存人。中国和美国是该领域的主要保存国(分别占专利的 52% 和 35%),专利中的主要化合物是多糖和生物碱。文章还深入分析了当前的市场格局,向消费者展示了制药领域的蘑菇衍生产品。从膳食补充剂到护肤配方,这些市场产品反映出人们对利用蘑菇生物活性成分的健康益处越来越感兴趣。
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引用次数: 0
A Meta-Analysis of 3-Nitrooxypropanol Dietary Supplementation on Growth Performance, Ruminal Fermentation, and Enteric Methane Emissions of Beef Cattle 日粮中添加 3-硝基氧基丙醇对肉牛生长性能、反刍发酵和肠道甲烷排放的影响的 Meta 分析
Pub Date : 2024-05-23 DOI: 10.3390/fermentation10060273
José Felipe Orzuna-Orzuna, Juan Eduardo Godina-Rodríguez, Jonathan Raúl Garay-Martínez, Lorenzo Danilo Granados-Rivera, Jorge Alonso Maldonado-Jáquez, Alejandro Lara-Bueno
This study aimed to evaluate the effects of dietary supplementation with 3-nitrooxypropanol (3-NOP) on growth performance, ruminal fermentation, and enteric methane emissions of beef cattle using a meta-analytic approach. The final meta-analysis database included results from 15 scientific articles. The response variables were analyzed through random effects models, where the results were reported as weighted mean differences (WMD) between the treatments without 3-NOP and those supplemented with 3-NOP. The dietary inclusion of 3-NOP decreased (p < 0.001) dry matter intake but did not affect (p > 0.05) average daily gain and increased (p < 0.05) feed efficiency. In the rumen, 3-NOP supplementation increased (p < 0.01) the pH and ruminal concentration of propionate, butyrate, valerate, isobutyrate, and isovalerate. In contrast, dietary supplementation with 3-NOP decreased (p < 0.001) the rumen concentration of ammonia nitrogen, total volatile fatty acids, acetate, and the acetate/propionate ratio. Furthermore, daily methane (CH4) emission, CH4 yield, and CH4 emission as a percentage of gross energy ingested decreased (p < 0.001) in response to 3-NOP dietary supplementation. In conclusion, dietary supplementation with 3-nitrooxypropanol can be used as a nutritional strategy to improve feed efficiency and ruminal fermentation in beef cattle and, at the same time, reduce enteric methane emissions.
本研究旨在采用荟萃分析法评估日粮中添加 3-硝基氧基丙醇(3-NOP)对肉牛生长性能、瘤胃发酵和肠道甲烷排放的影响。最终的荟萃分析数据库包括 15 篇科学文章的结果。响应变量通过随机效应模型进行分析,结果以不添加 3-NOP 和添加 3-NOP 的处理之间的加权平均差 (WMD) 进行报告。日粮中添加 3-NOP 会降低(p < 0.001)干物质摄入量,但不会影响(p > 0.05)平均日增重,同时会提高(p < 0.05)饲料效率。在瘤胃中,补充 3-NOP 会提高(p < 0.01)pH 值和瘤胃中丙酸盐、丁酸盐、戊酸盐、异丁酸盐和异戊酸盐的浓度。相反,日粮中添加 3-NOP 会降低瘤胃中的氨氮浓度、总挥发性脂肪酸、乙酸盐和乙酸盐/丙酸盐比率(p < 0.001)。此外,日甲烷(CH4)排放量、CH4产量和CH4排放量占摄入总能量的百分比也随着 3-NOP 的日粮补充而下降(p < 0.001)。总之,日粮中添加 3-硝基氧基丙醇可作为一种营养策略来提高肉牛的饲料效率和瘤胃发酵,同时减少肠道甲烷排放。
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引用次数: 0
Characteristics and Immunogenicity of Gluten Peptides in Enzyme-Treated and -Untreated Beers for Celiac Patients 针对乳糜泻患者的酶处理和未处理啤酒中麸质肽的特征和免疫原性
Pub Date : 2024-05-23 DOI: 10.3390/fermentation10060277
A. Decloedt, Hellen Watson, G. Gheysen, Anita Van Landschoot
Abstract: The peptidomes from the literature of 24 prolyl-endopeptidase-treated beers during fermentation, declared gluten-free, and 13 untreated beers have been characterised and subjected to an extensive study to investigate their safety for celiac patients. The analysis contains 1996 gluten peptides, ascribed to the treated beers, and 1804 to the untreated beers. The prolyl-endopeptidase-untreated malt beers are hazardous for celiac patients. Peptides of most of these beers showed matches with complete celiac immunogenic motifs, and an additional 28% of the peptides have partial matches with complete immunogenic motifs. On the other hand, after the enzyme treatment during fermentation no celiac hazardous gluten peptides are identified in the treated beers. Due to partial matches with complete celiac immunogenic motifs, 11% potentially hazardous gluten peptides are still identified in the treated beers. Only a maximum of 17% of these peptides can be detected by ELISA analysis. A mass spectrometry analysis or the recently developed method based on G12/A1 monoclonal antibody lateral flow immunochromatographic assay seems necessary to thoroughly reveal the potential risk of the treated beers. The actual immune response of treated beer, described in the literature by the response of the serum antibodies of celiac disease (CD)-active patients and by in vitro immune response, could not be related to the presence of known (partial) CD-immunogenic motifs in the gluten peptides.
摘要:对文献中 24 种在发酵过程中经过脯氨酰内肽酶处理的啤酒(已宣布为无麸质啤酒)和 13 种未经处理的啤酒的肽组进行了表征,并对其进行了广泛的研究,以调查它们对乳糜泻患者的安全性。分析结果显示,经过处理的啤酒中含有 1996 种谷蛋白肽,而未经处理的啤酒中含有 1804 种谷蛋白肽。未经脯氨酰内肽酶处理的麦芽啤酒对乳糜泻患者有害。这些啤酒中的大部分肽与乳糜泻免疫原性基团完全匹配,另有 28% 的肽与免疫原性基团部分匹配。另一方面,在发酵过程中经过酶处理后,在处理过的啤酒中没有发现对乳糜泻有害的麸质肽。由于部分麸质肽与完整的乳糜泻免疫原性基团相匹配,在处理过的啤酒中仍有 11% 的潜在危险麸质肽被识别出来。ELISA 分析最多只能检测到其中 17% 的肽。质谱分析或最近开发的基于 G12/A1 单克隆抗体的横向流动免疫层析分析方法似乎对彻底揭示处理过的啤酒的潜在风险很有必要。文献中通过乳糜泻(CD)活动患者的血清抗体反应和体外免疫反应描述了处理过的啤酒的实际免疫反应,但这与谷蛋白肽中已知的(部分)CD免疫原性基团的存在无关。
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Fermentation
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