Hypertrophic cardiomyopathy is an inherited cardiovascular disease with heterogeneous presentation. However, the metabolic changes resulting from mutations and their relationship to the phenotype remain unclear. To investigate the association between TNNI3 and MYBPC3 variants and both clinical phenotype and metabolic disorders in HCM patients. 34 newly diagnosed HCM patients, 51 healthy individuals, and 23 unaffected family members were included. Clinical information and plasma samples were collected and analyzed. Whole-exome and Sanger sequencing were used for variant identification. Non-targeted metabolomics was performed using ultra-high-performance liquid chromatography-high-resolution mass spectrometry. TNNI3 and MYBPC3 variants were identified in familial HCM cases, which exhibited earlier onset and increased interventricular septum thickness. Metabolomics revealed lower L-valine and higher free fatty acid levels in HCM patients. Patients with TNNI3 variants showed dysregulation of lyso-phosphatidylcholines and lyso-phosphatidylethanolamines, along with disturbances in glutamic acid-related pathways. MYBPC3 variants were linked to dysregulation in energy metabolism. Correlation analysis highlighted associations between specific lipid metabolites and cardiac structure and function. Significant metabolic alterations, particularly in amino acid and lipid metabolism, are prevalent in HCM. These findings enhance our understanding of HCM pathogenesis and suggest potential biomarkers and therapeutic targets for this genetic heart disease.

Deep eutectic solvents (DESs) are promising for extracting bioactive compounds from plant materials, but the structure-property-performance relationships remain unclear. This study systematically investigated the extraction of hesperidin and nobiletin from Citrus peels using 203 DESs. The results revealed that the extraction performance is synergistically governed by the viscosity and Kamlet-Taft parameters (beta and pi*) of the DES. A viscosity threshold (<500 mPa & centerdot;s) was identified, beyond which mass transfer is severely limited. Within the low-viscosity regime, the extraction yield exhibited a strong positive correlation with beta + pi*. This insight led to a design principle: DESs with viscosity below 500 mPa & centerdot;s and beta + pi* value greater than 1.8 achieve optimal performance. Interestingly, BTMAC-based DESs showed high yields regardless of the hydrogen bond donors, as BTMAC reduced the viscosity and boosted beta + pi*. Under optimized conditions, the BTMAC-xylitol DES achieved a total flavonoid yield of 16.78 mg/g from the peel of Citrus & times; aurantium Orah, outperforming conventional solvents (water: 4.943 mg/g; 70% ethanol: 12.03 mg/g) and previously reported DESs (e.g., betaine-lactic acid: 12.78 mg/g; ChCl-ethylene glycol: 12.05 mg/g), with the highest beta + pi* value (1.88). The efficacy of this DES was further validated across peel samples from three additional Citrus cultivars. This study provides novel insights into the synergistic role of viscosity and solvation parameters in DES-mediated extraction and establishes a rational framework for designing high-performance, sustainable solvents for natural product recovery.

Different mannoprotein (MP)-grape polysaccharide (GP) nanoparticles (MGPN) were fabricated and complexed with quercetin to analyze their abilities and mechanisms in modulating the color of model red wine solutions (MRWS). MRWS showed yellowish hue recession of up to 92.52%, which should be associated with the complexation ability of MGPN towards quercetin. MGPN of 75% GP proportions with Ca2+ or K+ contained 2.2- to 10-fold or 1.64- to 4.48-fold higher quercetin than other MGPN counterparts, which conferred MRWS the highest and second highest yellowish hue recession rates, respectively. The surface hydrophobicity, Zeta-potential, and FTIR data together indicate that Ca2+ and K+ might strengthen the hydrogen bonds/electrostatic interactions and hydrophobic interactions between MGPN and quercetin, respectively. Molecular dynamic simulation suggests that increased GP proportions in MGPN with Ca2+ benefited quercetin complexation by improving 26.3%-40.48% structural stabilities and increasing 13.36%-40.1% complexed quercetin molecules in the MGPN-quercetin complexes, rather than enhancing the interaction energies.

This work prepared and investigated a novel type of deep eutectic solvent (DES) composed of citric acid and polypropylene glycol (PPG) for extracting and separating bioactive compounds from tea waste residue. Under optimized conditions, the DES composed by citric acid and PPG400 showed remarkable effectiveness in extracting epigallocatechin gallate (EGCG, 15.58 g/kg), epicatechin gallate (ECG, 12.85 g/kg), theanine (152.20 g/kg) and caffeine (48.44 g/kg). Results of kinetic study revealed that the extraction of ECG, EGCG, caffeine and theanine from tea residue can be well described by the Fick's second law. Based on the difference in polarity and acidity/alkalinity among four solutes, two biphasic systems were constructed for the sequential separation of catechins (EGCG and ECG), caffeine and theanine from the DES extracts. Using the first biphasic system composed of DES and ethyl acetate, EGCG and ECG with relatively low polarity were effectively extracted into the ethyl acetate phase (efficiency >95 %), while theanine and caffeine were largely retained in the DES phase. Subsequently, a proper volume of KOH solution was intentionally added to the DES phase to break the hydrogen bonds between citric acid and PPG 400, which resulted in an aqueous two-phase system (ATPS) containing PPG400 and potassium citrate. This ATPS allowed selective partition of caffeine toward the PPG400-rich phase and that of theanine toward the citrate-rich phase. The recoveries of theanine and caffeine were 76 % and 96 %, respectively. Molecular dynamics simulations revealed that EGCG and ECG preferentially interacted with ethyl acetate, while caffeine and theanine are likely to interact with PPG400 and citrate, respectively. This provide insights into the high partition coefficients, extraction efficiencies, and selectivity in the extraction process.

Electrochemical sensors are susceptible to fouling caused by the nonspecific adsorption of biomolecules in complex food matrices, which is a major challenge in food safety analyses. Herein, we prepared a new antifouling zwitterionic peptide with the sequence CPPPPKSEKSEKSEE-NH2 by inserting hydrophilic and neutrally charged serine (S) between alternating lysine (K, positively charged) and glutamic acid (E, negatively charged) residues. The prepared peptide comprising an anchoring domain (-C-), a linker domain (-PPPP-), and an antifouling domain (KSEKSEKSEE-NH2) exhibited better antifouling performance than CEKEKEKE and CPPPPEKEKEKE. On this basis, an antifouling electrochemical aptasensor was constructed for tetracycline (TC) analyses in milk. The proposed aptasensor showed excellent specificity and stability and had a wide linear range of 0.01-100 ng mL- 1 with a low detection limit of 0.0065 ng mL- 1 (S/N = 3). Furthermore, the aptasensor was used for assaying TC in milk samples through a simple dilution procedure, and detection results showed good correlation with results obtained through the high-performance liquid chromatography method. This study provides a new strategy for fabricating zwitterionic peptides to construct antifouling sensing platforms for TC detection in food.

To investigate the effects of different processing techniques on polyphenols and volatile compounds (VOCs) of black tea (BT), gas chromatography-mass spectrometry and liquid chromatography-mass spectrometry were used to analyze BT samples with different processing techniques, including fermentation degree, shaking times, and drying temperature. In this study, a total of 220 polyphenols were annotated by database, and 38 polyphenols were annotated by mass spectrometry molecular network. A total of 43 VOCs were annotated by a database combined with a retention index. Multivariate statistical analysis was then used to conclude that the degree of fermentation had the greatest effect on polyphenols, followed by shaking times and drying. A total of 15 VOCs were identified as key compounds for the aroma of BT including linalool, linalool oxides phenylacetaldehyde, and so on by calculating the relative odor activity values. In addition, it was found that the drying temperature and the degree of fermentation can significantly affect changes in the content of aroma compounds. In conclusion, this study helps us to better comprehend the changes in the phenolic and aroma compounds of BT during processing and provides a basis for improving processing technology of BT quality.

Rosa roxburghii Tratt (RRT) is a natural plant endemic to Guizhou region of China. Its fruit is edible and nutritional. This study investigated the release of antioxidant constituents from RRT fresh fruit matrix during in vitro simulated oral, gastric, and intestinal digestions with and without digestive enzymes. Spectrophotometric and chromatographic experiments were deployed to determine the content of total phenols (TPC), total flavonoids (TFC), total triterpenoids (TTC), and six ingredients of interest. Antioxidant capacity was tested by using the methods of 1,1-diphenyl-2-picrylhydrazyl (DPPH), 2,2 '-azino-bis-3-ethylbenzo-tiazolin- 6-sulfonic acid (ABTS), and ferric reducing antioxidant power (FRAP). A novel concept of integrated bioaccessibility response (IBR) was introduced for assessing the antioxidant capacity of RRT fruit matrices at each digestion time. Results showed that RRT fresh fruit consisted of a variety of antioxidant constituents in rich amount. IBR was a more judicious indicator to measure the systematic antioxidant capacity than any single response of TPC, TFC, TTC, DPPH, ABTS, and FRAP. The digestive enzymes and pH of the gastrointestinal digesting matrices played vital roles in the release, transformation and degradation of polyphenols. The release of triterpenoids was not sensitive to the digestive environment, but high acidity enhanced triterpenoids solubility from this food matrix.

In this research, different water samples and coffee products were paired via a filter brewing process to investigate the effects of water on taste compounds extraction and taste perception. Results show that water samples of high/low hardness values benefited the extraction of taste compounds and the exhibition of secondary dominant tastes for coffees of dark/light roasting degrees, respectively. Water retention analysis, fluorescence/circular dichroism analysis, and molecular dynamic simulation illustrate that two critical factors co-explained the extraction and perception mechanisms: (1) penetrability of water into coffee particles that influenced the contact between water and taste compounds; (2) ability of water in detaching taste compounds from complex coffee proteins. This study provides new insight into setting accurate coffee-water pairing strategies, which is useful for designing coffee brews or for developing different coffee/water products that meet the diversified consumer demands.

Sulfury/roasty perception is recognized as important aroma character that reflects the freshness of roasted coffee beans. However, this perception is easy to fade due to the qualitative and quantitative changes of volatile compounds, which stales coffee products during storage. To find out the critical volatile compounds capable of indicating the sulfury/roasty aroma perception, and to establish reliable sulfury/roasty prediction models, the variation of volatile profiles and aroma perceptions of coffee brews of roasted coffee beans treated with accelerated storage experiments were analyzed. Besides, the first-order kinetic reaction model and Arrhenius formula were adopted for the establishment of prediction models. The results show that 2-furfurylthiol, methanethiol and 2-ethyl-3-methyl-pyrazine are reliable compounds that not only contribute sulfury/roasty perception to coffee brews, but can also act as reliable indicators for the shelf life prediction (sulfury/roasty evolution index) of roasted coffee products during different storage temperature.

Chromatic quality of white icewines can deteriorate rapidly under high temperatures due to phenolic degradation. Mannoproteins, commonly recognized as an effective phenolic protector, exhibited dynamic behaviors towards phenolic compounds in icewines in heat destabilizing experiments, which could further aggravate the color deterioration. To investigate the correlated mechanism, mutual interactions among mannoproteins, phenolic compounds, and glucose were analyzed in model (ice)wine solutions with heat destabilizing experiments. Fluorescence analysis, molecular docking, and molecular dynamic simulation were employed to elucidate the behavioral features of mannoproteins. Results showed that in icewine environment, glucose acted as an intrinsic phenolic protector, and mannoproteins preferred to interact with glucose rather than phenolic compounds. Such interaction preference deprived the phenolic compounds of protection from glucose and exacerbated the phenolic loss. The gradually appearing phenolic protection was attributed to the progressive formation of complexes between mannoproteins and phenolic compounds. The interaction preference character of mannoproteins indicated that mutual interactions among reactive components in complex food/beverage matrices could modulate the behaviors and impacts of macromolecules. To promote the application of mannoproteins in icewine production, further preliminary evaluations and tests are necessary, and technologies that can modify their industrial applicability should be developed in the future.

This study aimed to investigate the aldehydes and ketones (AKs) composition in coffee beans, particularly assess the differences between green and roasted beans. Using a novel isotope-labelling-assisted liquid chromatography- high-resolution mass spectrometry strategy, 142 potential AKs were identified in coffee beans extracts. Notably, the presence of tri-carbonyl in roasted coffee beans is revealed for the first time. Compared to green beans (GB), roasted beans showed a much higher abundance of AKs, highlighting the crucial role of roasting in the formation of these compounds. The total content indicated that unsaturated aliphatic AKs were abundant in GB, whereas other groups of AKs, such as diketones, furfurals, and tri-carbonyls, were present at higher levels in roasted beans. Roasting significantly increased the contents of 2-methylbutyraldehyde, acetoin, acetol, pyruvic acid, 5hydroxymethylfurfural, methylglyoxal, 2,3-butanedione, 2,3-pentanedione, and 2,3-hexanedione, which were 4-83 times more than those in GB. Some of them are intermediates for subsequent reactions, since their content decreased with increasing roasting degrees. Moreover, 9 AKs were selected as potential markers for distinguishing between green and roasted coffee beans and could be used to monitor the degree of roasting. Overall, this study offers valuable insights for understanding the composition and changes in AKs during coffee roasting.

Ripened Pu-erh tea is a special tea with unique flavor and obtained by solid fermentation of microorganisms. This work aimed to investigate the changes of lipid metabolites during fermentation and the association between lipids and the aroma of ripened Pu-erh tea based on ultra-high-performance liquid chromatography-high resolution mass spectrometry and GC-MS. A total of 217 lipids and lipid-soluble substances covering 19 subclasses were detected and characterized. Compared with green tea, black tea, and raw Pu-erh tea, ripened Pu-erh tea showed the highest levels of fatty acids. The contents of 36 lipids varied remarkably with fermentation time, and thus these compounds were screened as differential metabolites. These changes were mainly caused by the degradation of glycerophospholipids (folds change: 0.48-0.13) and the formation of fatty acids (folds change: 5.2-11.2). Results of Pearson correlation analysis showed that a few of the aromatic volatiles, including 2-octenal, 3,5-octadien-2-one, 2,4-heptadienal, and 2,6-nonadienal showed obvious negative correlations with phosphatidylcholine, phosphatidylethanolamine, and phosphatidylinositol, but significant positive correlations with fatty acids 18:2 and 18:1. This study provided a further understanding of the lipid composition of ripened Pu-erh and their changes during tea production.

China nowadays has achieved a great success in popularizing grape wine drinking in different regions. However, there are no clear wine and Chinese food paring guides that have been proposed compared with the fully developed wine-food pairing theory in the Western society, which definitely limits the enjoyment of wines on the Chinese dining-table. The Sichuan cuisine flavor is recognized as the most representative Chinese cuisine flavor worldwide. In this review, the typical flavor, Ma-La`, in Sichuan cuisines is used as an example to explore possible interactions among flavor molecules within wines and Sichuan cuisines in the mouth and to discuss potential influences on the overall oral flavor perception when enjoy wines and Sichuan cuisines. The context of this review is divided into four parts. The first part presents general categorizations of famous Chinese cuisines and their regional distributions and flavor characters. The second part introduces the Ma-La` flavor in Sichuan cuisines, including flavor descriptions and resources, influential chemical components, and sensory functioning mechanisms. The third part focuses on explaining effects of wine components on modifying the oral environment. Finally, potential consequences on the interactive oral sensory perceptions between wines and Sichuan cuisines are proposed. According to our knowledge, this is the first review that illustrates flavor interactions of wines and typical Chinese cuisines, which provides readers better understandings either of paring wines and cuisines, or of developing novel specific wine/cuisine products that offer ideal flavor experiences to consumers during the wine-food consumption.

Minimizing sample pretreatment while maintaining specific analyte binding and eliminating non-target interference from food matrices remains challenging in food safety analysis. Here, we fabricated an antifouling surface using a dopamine-triggered polyzwitterion copolymer, polydopamine-poly(carboxybetaine methacrylate-co-N-(2-aminoethyl) methacrylamide hydrochloride) [pDA-p(CBMA90-co-AEMA10)], via in-situ polymerization and the Michael addition reaction. Compared with homopolymers that were prepared using a single carboxybetaine methacrylate (CBMA), the copolymer formed by regulating the proportions of CBMA and (2-aminoethyl)methacrylamide hydrochloride monomers outperformed in terms of antifouling ability. Thiol-modified aptamers were subsequently immobilized on the polydopamine layer via Michael addition to construct an electrochemical sensor for aflatoxin B1 (AFB1). The sensor exhibited strong antifouling performance in various simulated and real food matrices, with signal suppression as low as 0.54 %. It also achieved a low detection limit of 0.19 pg mL-1 and enabled sensitive AFB1 detection using a simple sample pretreatment method, with recovery rates ranging from 94.6 % to 105.8 %.

Matrix interference resulting from the nonspecific adsorption of non-target components, particularly proteins (fouling), onto sensor surfaces poses a persistent challenge in electrochemical detection of food hazards. The development of antifouling sensor surfaces presents a viable approach to mitigate nonspecific adsorption. In this study, a novel antifouling electrochemical aptasensor, utilizing a zwitterionic polymer, was developed for the sensitive, accurate, and selective detection of tetracycline (TC) in milk. This sensor employs a poly (dopamine)poly (sulfobetaine methacrylate) (PDA-PSBMA) antifouling copolymer, which is synthesized through an in -situ initiated copolymerization of dopamine on the sensor's surface. Subsequently, the thiol-containing aptamers were immobilized onto the PDA-PSBMA coating through a Michael addition reaction with the poly(dopamine). The resulting antifouling electrochemical aptasensor exhibited robust antifouling performance in various single protein solutions and diluted milk samples, coupled with sensitive and selective recognition of TC. The sensor demonstrated a broad linear response range of 0.1-1000.0 ng mL-1 and a low limit of detection (LOD) of 68.0 pg mL-1. The antifouling electrochemical aptasensor proved effective in assaying TC in diluted milk, with recoveries ranging from 100.0 % to 104.4 %, eliminating the need for additional pretreatments due to its exceptional resistance to nonspecific adhesion.

Herein, ZIF-8 shell encapsulated Ag nanoparticles decorated cotton swab (CS@Ag@ZIF-8) was firstly designed and prepared for highly rapid and selective surface-enhanced Raman spectroscopy (SERS) analysis of glucose and lactic acid in human sweat. The CS not only act as support matrix for Ag modification and ZIF-8 encapsulation, but also provide great potential in-situ analysis of human sweat with low cost. The as-developed CS@Ag@ZIF-8 shows high SERS activity owing the good adsorption of ZIF-8 shell and electromagnetic enhancement of AgNPs. The 4-mercaptophenylboronic acid (4-MPBA) and 5,5 '-dithiobis-(2-nitrobenzoic acid) (DTNB) with limits of detection (LOD) of 1.0 and 10.0 ng/L can be reached, as well as enhancement factor of 108 level. In addition, the good stability and repeatability of CS@Ag@ZIF-8 can be obtained in various conditions. The recognition probes based on 4-MPBA and DTNB modified CS@Ag@ZIF-8 were fabricated for rapid and selective detection of glucose and lactic acid in human sweat. The promising linearity in range of 0.1-100.0 mu mol/L and 0.1-50.0 mmol/L with LOD of 0.04 mu mol/L and 0.03 mmol/L for glucose and lactic acid were achieved, respectively. The detection errors between commercial meter and developed method was in range of -6.4 to 6.0 %. Our results provide a promising strategy in fabrication of portable SERS substrates with satisfied performance for rapid, selective and in-situ quantification of biomolecules in complex biological samples.

Rapid and accurate assaying catechins, caffeine, bitterness and astringency prediction are integral to quality assessment and control of Pu-erh ripen tea (PRT). The traditional experimental procedures for content quantification and sensory evaluation are time-consuming and lab-dependent, while near-infrared (NIR) technology has the potential to address this issue. In this work, an efficient and environment-friendly approach was established for caffeine and catechins prediction, and bitterness and astringency evaluation of PRT, using a portable NIR spectrometer coupled with chemometrics. A total of 100 PRT samples were collected for analysis and seven different spectral preprocessing methods and two variable selection algorithms were employed to improve the prediction performance of the partial least squares regression (PLSR) model. The optimized models achieved satisfactory results for the prediction of caffeine and catechins (catechin, catechin gallate, gallocatechin, epicatechin gallate, epigallocatechin, and epigallocatechin gallate), as well as bitterness and astringency, with the correlation coefficient of the prediction set (Rp) above 0.9, and residual prediction deviation (RPD) over 2.5. This research offers an alternative for portable and rapid quantification of caffeine and eight catechins and evaluation of bitterness and astringency of PRT.