This study investigates the role of the transcription factor AdABI5 in regulating aroma synthesis and its target genes in refrigerated kiwifruit. Using transient gene expression and aroma profiling assays, we demonstrated that AdABI5 overexpression significantly increased the levels of key aroma compounds (e.g., esters and aromatics), whereas silencing AdABI5 reduced total aroma content by 26.55%. Structural prediction indicated that AdABI5 binds target promoters via its bZIP domain. Protein interaction network analysis suggested that AdABI5 may interact with alcohol dehydrogenase (ADH), lipoxygenase (LOX), and the abscisic acid receptor PYL8. Yeast one-hybrid assays confirmed that AdABI5 directly bound to the promoters of AdAKR4, AdADH1, AdALDH, Ad13sLOX and Ad9sLOX, activating reporter expression. Dual luciferase assays further verified that AdABI5 enhanced the promoter activity of Ad9sLOX and AdADH1, thereby promoting their transcription. Our results elucidate a direct transcriptional regulatory relationship between AdABI5 and Ad9sLOX/AdADH1, revealing a novel AdABI5-9sLOX/ADH1-volatile module in kiwifruit aroma synthesis. These findings provide key mechanistic insights into how AdABI5 positively regulates aroma production in kiwifruit.

A functional Huangjiu-based liqueur (called by Lujiu in China), a type of Chinese rice wine, was developed by incorporating Chinese gall leaven, as a medicinal-edible homologous ingredient, into the fermentation process to enhance its bioactivity. The physicochemical properties and enzymatic activities were investigated and found that supplementation with 2% (v/v) Chinese gall leaven optimized fermentation efficiency and substrate utilization. The co-fermentation significantly elevated the concentrations of bioactive compounds and improved antioxidant capacity, particularly free radical scavenging activity. Compared to traditional Chinese rice wine, the supplemented variant exhibited markedly higher levels of malic acid and phenolic acids. GC-MS analysis identified 85 and 84 volatile flavor compounds in the two supplemented variants, respectively, exceeding the 70 compounds detected in traditional Huangjiu. GC-IMS further revealed significant enrichment of key alcohols (e.g., 3-methyl-1-butanol, 2-methyl-1-propanol) and aldehydes (e.g., propanal, acetaldehyde) in the supplemented group. Microbial community analysis indicated distinct shifts, with increased relative abundances of Pediococcus, Lactiplantibacillus, Aspergillus, and Saccharomyces in the Chinese gall leaven-supplemented fermentation. These results suggest that the native microflora and enzymatic systems of Chinese gall leaven could enhance microbial metabolism and fermentation efficiency, thus contributing to the unique characteristics of rice wine and providing a novel strategy for functional Huangjiu-based liqueur production.

The zinc complex of salicylaldehyde serine Schiff base (ZnL) was synthesized from serine, salicylaldehyde, and zinc diacetate and subsequently applied as a heat stabilizer in poly (vinyl chloride) (PVC). The structure of ZnL was determined using elemental analysis, crucible thermogravimetric method, infrared spectroscopy, thermogravimetric analysis and 1H NMR spectra. The heat stability effect of ZnL for PVC was investigated using the Congo red and oven aging methods. The results indicated that PVC stabilized by ZnL exhibited a certain degree of original whiteness and long-term heat resistance. In contrast with PVC stabilized by ZnSt2 and Ca/Zn, ZnL was found to be slightly inferior in terms of whiteness but superior in long-term heat resistance. It was observed that complexation of ZnL with CaSt2 could enhance both the original whiteness and long-term heat resistance of PVC, while also alleviating the "zinc burning" phenomenon. In contrast, complexation with ZnSt2 was found to promote "zinc burning" for PVC. Furthermore, the heat stability mechanism of ZnL for PVC was explored through experiments focusing on HCl absorption and active chlorine substitution. The results demonstrated that ZnL could replace active chlorine on the PVC molecule and absorb HCl gas. Finally, auxiliary heat stabilizers such as pentaerythritol (Pe), dibenzoyl methane (DBM), and epoxidized soybean oil (ESBO) were added to ZnL/CaSt2 to evaluate their synergistic effects. It was found that ESBO in PVC exhibited the best synergistic effect with ZnL/CaSt2 and was superior to those observed with DBM and Pe. When the ratio of ZnL/CaSt2/ESBO was set at 0.6/2.4/0.9, PVC demonstrated the optimal thermal stability performance.

This study investigated the use of raspberry extract (RBE) for mitigating ethyl carbamate (EC) accumulation in Chinese rice wine (Huangjiu), a traditional fermented beverage. It focused on the addition of RBE to the fermentation mash and its effects on EC levels. The results showed a significant reduction in EC production that could be attributed to RBE’s role in altering urea and citrulline catabolism and inhibiting arginine metabolism, thus preventing EC precursors from reacting with ethanol. Additionally, RBE enhanced the rice wine’s flavor profile, as shown by volatile component and amino acid analysis. This study also explored RBE’s impact on the metabolism of arginine by Saccharomyces cerevisiae in a simulated fermentation environment, and found increased arginine, reduced urea and citrulline levels, altered enzyme activities, and gene expression changes in the arginine metabolism and transport pathways. In conclusion, the results clearly demonstrated RBE’s efficacy in reducing the EC content in Chinese rice wine, offering valuable insights for EC reduction strategies.

The influence of lactic acid bacteria (LAB) strains of various species isolated from Chinese traditional sourdough on the properties of rice sourdough and the textural and flavor qualities of steamed rice bread (SRB) was investigated. Lactiplantibacillus plantarum-fermented rice sourdough had a higher total titratable acidity (13.10 mL) than the other groups. Strains Lacticaseibacillus paracasei PC1 (LPC), Lactobacillus helveticus H1 (LH), Lactobacillus crustorum C1 (LC), Lactobacillus paralimentarius PA1 (LPA), and Lactiplantibacillus plantarum P1 (LP) showed marked protein hydrolysis during rice sourdough fermentation and increased free amino acid levels in rice sourdoughs relative to the control. The Fourier Transform Infrared Spectroscopy results indicated that LAB fermentation could promote the strengthening of inter-intramolecular hydrogen bonds and cause modifications in protein structures; however, these effects varied among the different strains. The LC and LPC strains had the most significant effect on improving the specific volume and textural properties of SRBs. Gas chromatography-mass spectrometry (GC-MS) and GC-ion mobility spectrometry (IMS) identified 33 and 35 volatile compounds, respectively, in the LAB-fermented SRBs, and differentiation was observed in the volatile profiles of SRBs made using different LAB strains. The differential impacts of LAB strains during rice sourdough fermentation can assist in the selection of candidate microorganisms for the production of high-quality gluten-free rice products.

Fructilactobacillus sanfranciscensis, the dominant species of lactic acid bacteria in sourdoughs, impacts the microstructure and flavor of steamed bread through exopolysaccharide production, acidification, proteolysis, and volatile compound generation. The aim of this study is to investigate the phenotypic diversity and technological traits of 28 F. sanfranciscensis strains of different genotypes isolated from Chinese traditional sourdoughs. The results showed that F. sanfranciscensis strains exhibited substantial variation in proteinase and peptidase activities and the amount of acidification and volatiles in fermented sourdoughs. However, we observed no significant differences in exopolysaccharide production among the strains. The strains Sx14 and Ts1 were further chosen for transcriptomics to gain a deep insight into their intraspecies diversity in sourdough fermentation. Significant transcriptome differentiations between these two strains after 12 h fermentation in sourdoughs were revealed. According to the results, the strain Sx14 possessed higher dipeptidase and aminopeptidase activities, galactose utilization, and lactic and acetic acid production abilities, whereas Ts1 showed higher transmembrane transport of substrates and fructose utilization.

Cold storage (CS) combined with preservative treatment is widely employed to effectively extend the storage duration of kiwifruit. Nevertheless, the olfactory quality of cold-stored kiwifruit tends to deteriorate during the post-ripening phase. In this study, abscisic acid (ABA) or ethylene (ET) was supplementary administered to cold-stored kiwifruit (CS combined with a preservative 1-MCP treatment) prior to transferring from CS, with the aim of examining the impact of ABA and ET on aroma restitution during the post-ripening period (designated as MCP+ABA and MCP+ET, respectively). The results revealed that the firmness of the MCP+ABA and MCP+ET treatments remained higher than that of the control (CK, without 1-MCP treatment) throughout the post-ripening phase, both of which moreover promoted the accumulation of soluble solids and titratable acids in kiwifruit comparing to 1-MCP group. The ethylene production and respiration rate of the fruit treated with MCP+ET and MCP+ABA fell within the intermediate range between the 1-MCP and CK groups. Compared to the 1-MCP group, both MCP+ABA and MCP+ET treatments significantly improved the accumulation of volatile components, particularly aldehydes and ketones during the early stage, and esters during the later stage of post-ripening. The activity analysis of pivotal enzymes involved in aroma biosynthesis revealed that ABA stimulated an increase in alcohol dehydrogenase (ADH) activity, while ET had a notable inducing effect on alcohol acyltransferase (AAT) and hydroperoxide lyase (HPL) activities. Furthermore, transcriptomic sequencing analysis revealed differential induction of gene expression in the pathways associated with aroma biosynthesis by ABA and ET, wherein they significantly upregulated distinct genes. Additionally, principal component analysis provided a more intuitive depiction that ABA and ET appeared to enhance the restoration of aroma in cold-stored kiwifruit by activating diverse metabolic pathways or key genes. In a comprehensive assessment, the present study postulates that both ABA and ET exert restorative effects on the aroma of cold-stored kiwifruit, thus offering theoretical support for aroma restitution technology in cold-stored fruit.

This study investigates the impact of liquid state fermentation on the key flavor compounds and microbial community structure in Chinese rice wine brewed from five different raw materials: buckwheat, sorghum, japonica rice, glutinous rice, and black rice. Using HS-SPME-GC-MS and HPLC, the volatile compounds were analyzed across various grain liquefaction methods, detecting 82 volatiles, including esters, alcohols, aldehydes, and acids. The concentration of flavor compounds such as esters, amino acids, phenolic acids, and organic acids varied significantly depending on the raw material used. Based on odor activity values, 31 key compounds were identified, including 15 ethyl esters, like ethyl laurate, responsible for the unique and complex aroma of the rice wines. Bitter amino acids, making up over 50% of the total amino acids, were predominant. Among the varieties, the buckwheat-fermented wine exhibited the highest ester content (27.39 mg/L), nearly double that of other samples, along with elevated amino acids (1.47 mg/mL) and phenolic acids (904.29 mg/L). Black rice ranked second in amino acid content (0.93 mg/mL), while glutinous rice had the highest organic acid content (239.76 mg/mL). Metagenomic sequencing on the fifth day of fermentation revealed significant differences in microbial community structure among the raw materials. Saccharomyces, Aspergillus, Thermomyces, Epicoccus, and Albertella were dominant fungi, while Weissella, Thermoactinomyces, Bacillus, and Saccharopolyspora were dominant bacteria. Sensory analysis showed that buckwheat-fermented rice wine was distinguished by its honey, floral, creamy, and umami attributes, while balancing alcohol, acidity, bitterness, and Qu aroma. The results demonstrate the significant influence of raw material selection and liquefaction method on both flavor profile and microbial diversity in Chinese rice wine.

The practical significance of constructing robust industrial production strains against organic acid stress lies not only in improving fermentation efficiency but also in reducing manufacturing costs. In a previous study, we constructed an industrial Saccharomyces cerevisiae strain by modifying another PEP4-allele of a mutant that already had one PEP4-allele disrupted. This modification enhanced cellular tolerance to citric acid stress during growth. Unlike citric acid, which S. cerevisiae can consume, tartaric acid is often added to grape must during winemaking to increase total acidity and is not metabolizable. The results of the present study indicate that the modification of the second PEP4-allele improves the cellular tolerance of the strain with one PEP4-allele disrupted against tartaric acid stress during growth and contributes to maintaining intracellular pH homeostasis in cells subjected to tartaric acid stress. Moreover, under tartaric acid stress, a significant improvement in glucose-ethanol conversion performance, conferred by the modification of the second PEP4-allele, was observed. This study not only broadens our understanding of the role of the PEP4-allele in cellular regulation but also provides a prospective approach to reducing the concentration of sulfur dioxide used in winemaking.

Advanced porous nanomaterials such as metal-organic frameworks (MOFs), covalent organic frameworks (COFs), and porous aromatic frameworks (PAFs) with high specific surface areas, abundant functional groups, accessible pore structures, tunable pore sizes, and easy modification are attractive as adsorbents for the capture of toxic heavy metal ions, organic pollutants, and radionuclides from aqueous solutions. This review first comprehensively introduces the attractive properties of MOFs, COFs, and PAFs to highlight their advantages as adsorbents. Subsequently, the recent progress of MOFs, COFs, and PAFs as superior adsorbents for the efficient removal of environmental pollutants is summarized. Furthermore, the influences of environmental conditions and information about the interaction mechanisms between pollutants and advanced porous nanomaterials are discussed. Finally, the applications and promising prospects of advanced porous nanomaterials in environmental pollution management are summarized. This review is beneficial to designing and fabricating advanced porous materials, which also provides some meaningful guidance for studying the adsorption mechanisms between porous materials and environmental pollutants.

With the rapid development of industrialization and agriculture, a series of critical imminent environmental problems and water pollution have caught wide attention from the public and society. Piezoelectric catalysis technology with piezoelectric materials is a green and environmental method that can efficiently improve the separation of electron-hole pairs, then generating the active substances such as OH, H2O2 and O2-, which can degrade water pollutants. Therefore, we firstly surveyed the piezoelectric catalysis in piezoelectric materials and systematically concluded and emphasized the relationship between piezoelectric materials and the piezoelectric catalytic mechanism, the goal to elucidate the effect of polarization on piezoelectric catalytic performance and enhance piezoelectric catalytic performance. Subsequently, the applications of piezoelectric materials in water treatment and environmental pollutant remediation were discussed including degradation of organic pollutants, removal of heavy mental ions, radionuclides, bacteria disinfection and water splitting for H2 generation. Finally, the development prospects and future outlooks of piezoelectric catalysis were presented in detail.

Summary The wheat Qu and Lin‐fan yeast starter are two vital components of Huangjiu brewing, the microbiome composition of which can have a major impact on the end product's quality. This investigation aimed to investigate and compare the fungal diversity of eight starters, including four wheat Qus and four Lin‐fan yeast starters collected from different manufacturers of Shaoxing Huangjiu using high‐throughput sequencing (HTS) technology. Significant variation was observed in the fungal community composition among different starter samples. Fusarium , Epicoccum , Aspergillus and Alternaria were the most predominant fungal genera in wheat Qus. In contrast, Lin‐fan yeast starters possessed relatively simple fungal communities and were predominated by Saccharomyces and Saccharomycopsis . LEfSe analysis showed that nine genus‐level fungal taxa could be retrieved to differentiate the two starter types. Furthermore, the complicated association among the dominant fungi in traditional starters was revealed by utilising Spearman's correlation‐based network analysis. A total of 42 positive and 28 negative correlations were identified respectively. Ultimately, this investigation described the fungal communities in wheat Qus and Lin‐fan yeast starters and will aid in screening fermentation strains, which can remarkably enhance the quality of Shaoxing Huangjiu.

Environmental pollution and resource shortage are two major problems in the current world. Nuclear energy, a green energy with high energy density, has attracted extensive attention and development of the world. As an important nuclear fuel, U(VI) is used in most of the world's nuclear power plants. The ocean contains a large amount of low-concentration uranium, so selective enriching U(VI) from seawater is of great significance to the development of nuclear energy and stable energy supply. In this review, the recent research progress of functional materials with potential applications for U(VI) extraction from sea-water, including COFs, MOFs, polymers and porous carbon, are summarized and compared. Combined with batch experiments, advanced spectroscopic techniques and theoretical calculations, the mechanism of U(VI) extraction from seawater using various materials as adsorbents, photocatalysts and electrocata-lysts is expounded. The practical application of the materials in U(VI) extraction from seawater is dis-cussed mainly from the aspects of sorption capacity, selectivity, stability and applicability. In the end, the current challenges and opportunities of functional materials for U(VI) extraction from seawater are summarized and prospected, to provide guidance for the design of new functional materials in future.(c) 2023 Elsevier B.V. All rights reserved.

BACKGROUNDTo improve the quality of red starter wine, this study explored the effects of baking red kojic rice at varying temperatures on the physicochemical characteristics of red starter wine. Baking was predicated on understanding crucial enzyme activities and starch granule structure of red kojic rice at 75, 95, and 105 degrees C, leading to the production of three red starter wine variants (BHQW1, BHQW2, and BHQW3).RESULTSThe results revealed an increased alcohol (increase 0.50%), total sugar (increase 0.14 g L-1), and total acid (increase 0.54 g L-1) content in red starter wine fermented using baked red kojic rice compared with the control group (wine fermented with unbaked rice, HQW). Furthermore, both the 105 degrees C baked red kojic rice and its resulting BHQW3 demonstrated significantly higher red color values than HQW (increase 2.03 U g-1 and 0.15 U mL-1 respectively). The highest lovastatin content was presented in red kojic rice baked at 105 degrees C and its corresponding fermented wine (1420.63 +/- 507.9 mu g g-1 and 3368.87 +/- 228.16 mu g L-1 respectively). Additionally, BHQW groups displayed higher total flavonoids and phenols content than HQW. Regarding antioxidant capacity, all BHQW groups showed stronger overall antioxidant capacity than HQW. The determination of volatile components revealed the highest content of volatile compounds in BHQW2 (2621.19 +/- 548.24 mu g L-1) and significantly higher volatile esters in BHQW1 (254.46 +/- 16.63 mu g L-1). Moreover, 16 volatile compounds were identified only in BHQW groups, including isoamyl caprylate, 2-ethylhexyl alcohol, and benzaldehyde.CONCLUSIONOur findings suggested that the baking technique of red kojic rice could enhance the quality of red starter wine through enhancing antioxidant properties, increasing functional components, and enriching volatile flavor compounds, thus providing a foundation for new techniques in red starter wine production. (c) 2023 Society of Chemical Industry.

本研究提出了一种基于多重沙盒映射与文件分叉的多用户系统，可以改善云架构的效率。该系统包含有基础服务器，有文件系统，注册表系统，以及可安装应用程序等。在服务器上创建有多个用户，并在服务器上安装针对各个用户的多用户的全局服务沙盒，全局服务沙盒重定向程序对系统的消息与进程进行拦截与路径重定向，将客户端的文件操作、注册表操作和程序进程操作的真实路径指向对应该服务沙盒的真实存储区，各个服务沙盒均设置各自对应的存储位置来存储重定向后的文件；远程用户进入服务沙盒后，其explorer进程等也都应用于沙盒的映射重定向关系，从而其桌面实际上在服务沙盒中，与服务沙盒外的桌面不同，进入后通过其桌面快捷方式或开始菜单等打开任何程序，均通过服务沙盒打开，运行相关的程序文件组件也实际上是创建了重定向的副本（多副本运行架构）；每一个服务沙盒都有着自身独立的映射关系，有着自身的重定向存储，与其他用户的服务沙盒隔离。

Acid stress is a challenging condition that yeast cells must overcome during fermentation. Enhancing the inherent tolerance of industrial Saccharomyces cerevisiae to organic acid stresses is crucial for increasing fermentation efficiency and reducing economic costs. In a previous study, we constructed a Saccharomyces cerevisiae strain SWY85S with improved tolerance to citric acid stress by modifying the second PEP4-allele. Malic acid is a dominant organic acid in grapefruit, which forms the acidic constituents of wine fermentation mash and finished products. We investigated the malic acid stress tolerance of the strain SWY85S in comparison with that of a strain with one PEP4-allele disrupted and the wild-type strain in this study. Our results revealed that the strain SWY85S demonstrated greater tolerance of malic acid stress, regardless of whether it was cultured with adequate nutrient supplies or under amino acid starvation. Moreover, the strain SWY85S performed remarkably in converting glucose to ethanol during fermentation under malic acid stress. This study provides insights into the role of a vacuolar PEP4-allele coding product in response to environmental stress and the physiological mechanism of yeast to withstand organic acid stress.

Covalent-organic-framework-based composites (COF-based composites) are novel functional materials constructed by combining COFs and various organic/inorganic materials, which usually exhibit more advantageous physicochemical properties, stability, selectivity, and pollutant removal performance compared with pristine COFs. In this review, we highlighted the detailed categories and the recent advances of binary and ternary COF-based composites. In particular, the progress of COF-based composites for the efficient removal of heavy metals and radionuclides is comprehensively summarized. By comparing the performance with other materials, we found that the functional materials make the composites stand out. In addition, the technologies to investigate the internal mechanism of pollutants removed by COF-based composites, mainly including characterization analysis and theoretical calculations, are discussed and summarized, providing the direction for in-depth understanding of COF-based composites. According to the discussion above, the opportunities and challenges of COF-based composites in the treatment of heavy metals and radionuclides are summarized and prospected. Through this review, we desire to raise the awareness of COF-based composites and advance further studies in this field by proposing the potential research directions and applications.

MAIN CONCLUSION:Exogenous ABA played a positive role in the accumulation and biosynthesis of aroma components of postharvest kiwifruit after low-temperature storage, especially the esters production during ripening. Low-temperature storage (LTS) generally affects the aroma formation associated with the decrease in aroma quality in kiwifruit. In this work, abscisic acid (ABA) treatment after LTS increased the production of aroma components in postharvest kiwifruit and enhanced the related enzyme activity, especially alcohol acyltransferase (AAT), branched amino acid transaminase (BCAT) and hydroperoxide lyase (HPL). Corresponding to the enzyme activity, the gene expression of AchnAAT, AchnADH, AchnBCAT and AchnHPL was significantly up-regulated by ABA. The principal component analysis further illustrated the differences in aroma components between ABA and the control. The positive correlation of aroma accumulation with the expression levels of AchnPDC and AchnLOX and the enzyme activities of BCAT and pyruvate decarboxylase (PDC) was also revealed by correlation analysis. In addition, the promoter sequences of the key genes involved in aroma biosynthesis contained multiple cis-elements (ABRE and G-box) of ABA-responsive proteins. Combining the transcriptome sequencing data, the promoting role of ABA signaling in the regulation of aroma biosynthesis of postharvest kiwifruit after LTS was discussed. This study would provide a reference for improving aroma quality of postharvest kiwifruit after LTS, as well the molecular mechanism of kiwifruit aroma fading after LTS.

Pueraria lobata, an edible food and medicinal plant, is a rich source of bioactive components. In this study, a polyphenol-rich extract was isolated from P. lobata. Puerarin was identified, and the high antioxidant bioactivity of the P. lobata extract was evaluated using the methods of 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2′-azinobis-(3-ethylbenzthiazoline-6-sulphonate) (ABTS), and hydroxyl free radical scavenging ratio. Additionally, the IC50 values of DPPH, ABTS, and hydroxyl radical scavenging activities were 50.8, 13.9, and 100.4 μg/ml, respectively. Then, the P. lobata extract was administered to C57Bl/6J mice and confirmed to have a superior effect on enhancing the antioxidant status including improving superoxide dismutase activity, glutathione peroxidase peroxide activity, total antioxidant capacity activity, and malondialdehyde contents in vivo. Furthermore, the P. lobata extract had beneficial and prebiotic effects on the composition and structure of gut microbiota. Results showed that the P. lobata extract significantly increased the abundance of beneficial bacteria, involving Lactobacillaceae and Bacteroidetes, and decreased the abundance of Ruminococcaceae, Prevotellaceae, and Burkholderiaceae. Overall, our results provided a basis for using the P. lobata extract as a promising and potential functional ingredient for the food industry.