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学者姓名：吕旭聪
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Abstract ：
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 as a functional food. The aim of this study was to investigate the protective effect of dietary Lf intervention on alcohol-induced liver injury (ALI) in mice. The results demonstrated that oral administration of Lf effectively ameliorated alcohol-induced lipid metabolism disorders by reducing the serum levels of TC, TG and LDL-C and increasing the serum levels of HDL-C. In addition, oral administration of Lf effectively prevented alcohol-induced liver damage by increasing the hepatic activities of antioxidant enzymes (CAT, SOD, GSH-Px) and alcohol-metabolizing enzymes (ADH and ALDH). Interestingly, 16S amplicon sequencing showed that oral administration of Lf increased the number of Prevotella, Lachnospiraceae_NK4A136_group and Lactobacillus, but decreased the proportion of Faecalibaculum, Adlercreutzia and Alistipes in the intestines of mice that consumed excessive alcohol, which was highly associated with improved liver function. As revealed by liver untargeted metabolomics studies, oral Lf clearly changed liver metabolic profiles, with the signature biomarkers mainly involving purine metabolism, taurine metabolism, tryptophan, alanine, aspartic acid and glutamate metabolism, etc. Additionally, Lf intervention regulated liver gene transcription in over-drinking mice for cholesterol metabolism, bile acid metabolism, fatty acid beta-oxidation, alcohol metabolism and oxidative stress. Taken together, the above research results provide solid scientific support for the biological activity of Lf in ameliorating alcohol-induced liver metabolism disorder and intestinal microbiota imbalance.
Keyword ：
alcoholic liver injury alcoholic liver injury food microorganisms food microorganisms intestinal microbiota intestinal microbiota metabolomics metabolomics oxidative stress oxidative stress probiotic intervention probiotic intervention
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| GB/T 7714 | Liang, Zihua , Chen, Shiyun , Zhang, Xiangchen et al. The Protective Effect of Limosilactobacillus fermentum FZU501 Against Alcohol-Induced Liver Injury in Mice via Gut Microbiota-Liver Axis [J]. | FOODS , 2025 , 14 (6) . |
| MLA | Liang, Zihua et al. "The Protective Effect of Limosilactobacillus fermentum FZU501 Against Alcohol-Induced Liver Injury in Mice via Gut Microbiota-Liver Axis" . | FOODS 14 . 6 (2025) . |
| APA | Liang, Zihua , Chen, Shiyun , Zhang, Xiangchen , Li, Jiayi , Guo, Weiling , Ni, Li et al. The Protective Effect of Limosilactobacillus fermentum FZU501 Against Alcohol-Induced Liver Injury in Mice via Gut Microbiota-Liver Axis . | FOODS , 2025 , 14 (6) . |
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The aim of this study was to explore the alterations in physicochemical characteristics, bioactivity, flavor and metabolic profiles of mango juice fermented by Limosilactobacillus reuteri FJG2526 (L. reuteri FJG2526). The results exhibited that L. reuteri FJG2526 had strong adaptability in mango juice, and reduced the total sugar, polyphenolics and flavonoids content of mango juice. L. reuteri FJG2526 fermentation ameliorated the flavor profiles of mango juice, particularly promoted the production of acids, alcohols, and esters. Moreover, 107 metabolites in the mango juice were drastically altered after 48 h L. reuteri FJG2526 fermentation by metabolomic analysis, including 73 remarkably upregulated metabolites and 34 remarkably downregulated metabolites, primarily involving amino acid metabolism. In addition, L. reuteri FJG2526 fermentation also enhanced the ability to scavenge DPPH and OH free radicals of mango juice, and inhibited lipase and alpha-glucosidase activities. This study offers new insights into the mango juice fermentation and will contribute to the application of L. reuteri in functional juices.
Keyword ：
Limosilactobacillus reuteri Limosilactobacillus reuteri Mango juice Mango juice Metabolomics Metabolomics Physicochemical characteristics Physicochemical characteristics Physiological activity Physiological activity
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| GB/T 7714 | Guo, Weiling , Zheng, Haoyu , He, Siyu et al. Improvement of physicochemical characteristics, bioactivity, flavor and metabolic profiles of mango juice fermented by Limosilactobacillus reuteri [J]. | INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY , 2025 , 431 . |
| MLA | Guo, Weiling et al. "Improvement of physicochemical characteristics, bioactivity, flavor and metabolic profiles of mango juice fermented by Limosilactobacillus reuteri" . | INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY 431 (2025) . |
| APA | Guo, Weiling , Zheng, Haoyu , He, Siyu , Lv, Xucong , Liang, Peng , Shi, Feifei . Improvement of physicochemical characteristics, bioactivity, flavor and metabolic profiles of mango juice fermented by Limosilactobacillus reuteri . | INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY , 2025 , 431 . |
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Selenium-enriched probiotics have attracted much attention due to the physiological activities of both probiotics and selenium (organic selenium). In this study, we investigated the mitigating effect of selenium-enriched Lactobacillus rhamnosus GG (LGG@Se) and its pathway on alcohol-induced liver injury (ALI) in mice. The results showed that LGG@Se was superior to LGG and sodium selenite in alleviating ALI. Oral LGG@Se effectively prevented lipid metabolism disorders and liver oxidative damage in mice caused by excessive alcohol intake. 16S amplicon sequencing showed that LGG@Se intervention increased the abundance of beneficial bacteria and suppressed the growth of harmful bacteria in the intestinal tract of over-drinking mice, and thus effectively modulated the homeostasis of intestinal flora, which were highly correlated with the improvement of liver function. Liver metabolomics analysis indicated that LGG@Se intervention altered liver metabolic profiling, and the characteristic biomarkers were mainly involved in amino acid metabolism, including alanine, aspartate and glutamate metabolism, arginine biosynthesis, etc. In addition, LGG@Se intervention modulated the expression of genes and proteins related to lipid metabolism and oxidative stress in liver of over-drinking mice. Western blot analysis revealed that LGG@Se intervention up-regulated the expression of intestinal barrier function-related proteins, thereby ameliorating alcohol-induced intestinal barrier damage. Collectively, these findings provide scientific evidence that LGG@Se possesses the biological activity of improving alcohol-induced lipid metabolism and intestinal microbiota disorder.
Keyword ：
Alcoholic liver injury Alcoholic liver injury Intestinal microbiota Intestinal microbiota Lactobacillus rhamnosus GG Lactobacillus rhamnosus GG Liver metabolomics Liver metabolomics Selenium-enriched probiotics Selenium-enriched probiotics
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| GB/T 7714 | Yang, Ziyi , Lian, Jingyu , Yang, Yuheng et al. Selenium enrichment enhances the alleviating effect of Lactobacillus rhamnosus GG on alcoholic liver injury in mice [J]. | CURRENT RESEARCH IN FOOD SCIENCE , 2025 , 10 . |
| MLA | Yang, Ziyi et al. "Selenium enrichment enhances the alleviating effect of Lactobacillus rhamnosus GG on alcoholic liver injury in mice" . | CURRENT RESEARCH IN FOOD SCIENCE 10 (2025) . |
| APA | Yang, Ziyi , Lian, Jingyu , Yang, Yuheng , Li, Jiayi , Guo, Weiling , Lv, Xucong et al. Selenium enrichment enhances the alleviating effect of Lactobacillus rhamnosus GG on alcoholic liver injury in mice . | CURRENT RESEARCH IN FOOD SCIENCE , 2025 , 10 . |
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Abstract ：
通过外源添加酿酒酵母对红曲酒酿造过程进行强化发酵,探究其对红曲酒酿造过程中生物胺及挥发性风味组分的影响,以及对酿造微生物菌群组成的调控作用.理化检测和挥发性组分分析表明,酿酒酵母强化发酵不仅能有效降低红曲酒酿造过程中生物胺的生成(消减率高达83.43％),而且可以完全抑制酪胺的产生,显著提升红曲酒中癸酸甲酯、辛酸乙酯、棕榈酸乙酯、硬脂酸乙酯和3-羟基丁酸乙酯等特征酯类香气组分的含量,进而达到"降胺、增香"的双重调控作用.此外,酿酒酵母强化发酵可有效降低红曲酒75.24％的酸度.基于扩增子高通量测序的微生物组分析表明,酿酒酵母强化发酵可降低红曲酒酿造体系中乳杆菌属、乳球菌属、魏斯氏菌属、明串珠菌属、威克汉姆酵母属、毛孢酵母属等潜在产胺菌的相对丰度,提升假单胞菌属、肠球菌属、科萨克氏菌属、芽孢杆菌属、克罗诺杆菌属等微生物的相对丰度.感官品评分析表明,酿酒酵母强化发酵酿造的红曲酒酸度适中,口感更加醇厚、绵延,整体风味品质得到明显提升.本研究揭示了酿酒酵母强化发酵对红曲酒酿造过程中生物胺的消减及特征香气的提升具有积极影响,明晰了其对红曲酒酿造微生物菌群组成的调控作用,对红曲酒酿造工艺改进具有一定的参考价值,有助于提升红曲酒的安全性及风味品质,促进我国黄酒酿造产业的健康可持续发展.
Keyword ：
强化发酵 强化发酵 微生物菌群 微生物菌群 生物胺 生物胺 红曲黄酒 红曲黄酒 酿酒酵母 酿酒酵母 风味品质 风味品质
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| GB/T 7714 | 袁钰洁 , 雷昊 , 梁梓华 et al. 酿酒酵母强化发酵对红曲酒微生物组成及风味品质的影响 [J]. | 中国食品学报 , 2025 , 25 (1) : 322-334 . |
| MLA | 袁钰洁 et al. "酿酒酵母强化发酵对红曲酒微生物组成及风味品质的影响" . | 中国食品学报 25 . 1 (2025) : 322-334 . |
| APA | 袁钰洁 , 雷昊 , 梁梓华 , 侯思文 , 罗怡 , 江美珍 et al. 酿酒酵母强化发酵对红曲酒微生物组成及风味品质的影响 . | 中国食品学报 , 2025 , 25 (1) , 322-334 . |
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Chinese rice wine (CRW) is an alcoholic beverage made mainly from rice or grain through saccharification and fermentation with Jiuqu (starter). Jiuqu makes an important contribution to the formation of the flavor characteristics of rice wine. Hongqu and Maiqu are two kinds of Jiuqu commonly used in CRW brewing. This study compared the microbial community, biogenic amines (BAs), and volatile flavor components (VFCs) of two types of rice wine brewed with Hongqu and Maiqu as fermentation agents. The results showed that the amino acid content of rice wine fermented with Maiqu (MQW) was significantly lower than that of rice wine fermented with Hongqu (HQW). On the contrary, the majority of BAs in MQW were significantly higher than those in HQW, except for putrescine. Multivariate statistical analysis indicated that most of the VFCs detected were enriched in HQW, while ethyl 3-phenylpropanoate and citronellol were enriched in MQW. The results of metagenomic analysis showed that Weissiella, Enterobacter, Leuconostoc, Kosakonia, Saccharomyces, Aspergilus and Monascus were identified as the predominant microbial genera in HQW brewing process, while Saccharopolyspora, Lactococcus, Enterobacter, Leuconostoc, Kosakonia, Pediococcus, Pantoea, Saccharomyces, Aspergillus, Lichtheimia and Nakaseomyces were the predominant microbial genera in MQW brewing. In addition, some VFCs and BAs were strongly correlated with dominant microbial genera in HQW and MQW brewing. Bioinformatics analysis showed that the abundance of genes involved in BAs synthesis in MQW brewing was much higher than that in HQW brewing, while the abundances of genes related to metabolic pathway of characteristic VFCs in HQW brewing were obviously higher than those in MQW, which explained the differences in flavor quality between HQW and MQW from the perspective of microbial genes. Collectively, these findings provide scientific evidence for elucidating the contribution of different microbial genera to the formation of flavor quality of CRW, and is helpful for screening beneficial microbes to enhance flavor quality and drinking comfort of CRW.
Keyword ：
Biogenic amines Biogenic amines Chinese rice wine Chinese rice wine Flavor quality Flavor quality Jiuqu Jiuqu Metagenomics Metagenomics
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| GB/T 7714 | Hou, Siwen , Liang, Zihua , Wu, Qi et al. Metagenomics reveals the differences in flavor quality of rice wines with Hongqu and Maiqu as the fermentation starters [J]. | FOOD MICROBIOLOGY , 2025 , 125 . |
| MLA | Hou, Siwen et al. "Metagenomics reveals the differences in flavor quality of rice wines with Hongqu and Maiqu as the fermentation starters" . | FOOD MICROBIOLOGY 125 (2025) . |
| APA | Hou, Siwen , Liang, Zihua , Wu, Qi , Cai, Qiqi , Weng, Qibiao , Guo, Weiling et al. Metagenomics reveals the differences in flavor quality of rice wines with Hongqu and Maiqu as the fermentation starters . | FOOD MICROBIOLOGY , 2025 , 125 . |
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High molecular weight polysaccharides (GLPH, >= 300 kDa) are the major compounds of Ganoderma lucidum with improving liver function. However, the effect of GLPH on improving acute liver injury (ALI) wasn't revealed. Herein, the ameliorating effects and mechanisms of GLPH were revealed in lipopolysaccharide (LPS)-ALI mice. The results indicated that GLPH intervention (100 mg/kg day) reduced the serum ALT (22.67 f 6.48 U/L), AST (21.19 f 7.08 U/L), ALP (56.98 f 12.71 U/L), GGT (1.48 f 0.22 U/L) levels in ALI mice (p < 0.01). GLPH activated the hepatic antioxidant enzymes activity [SOD (3.75 f 1.17 U/mg prot.) and CAT (3.01 f 0.85 U/mg prot.)] and suppressed the hepatic inflammatory cytokines production [TNF-alpha (40.14 f 8.15 pg/mg prot.), IL-1 beta (35.47 f 10.90 pg/mg prot.), and IL-6 (8.44 f 1.71 pg/mg prot.)] by regulating the Nrf2/OH-1 and Tlr4/NF-kappa B pathway (p < 0.05). Furthermore, GLPH regulated the abundance of Bifidobacterium, Akkermansia, Anaerovorax, and Tyzzerella, which associated with cecal SCFAs, hepatic inflammatory cytokines and antioxidant enzymes. GLPH significantly changed 85 liver metabolites (p < 0.01), which is beneficial for prevent the development of ALI. These results suggested GLPH displayed promising prebiotic properties in relieving ALI, regulating gut microbiota and liver metabolism.
Keyword ：
Acute liver injury Acute liver injury Ganoderma lucidum Ganoderma lucidum Gut microbiota Gut microbiota Metabolomic Metabolomic Polysaccharides Polysaccharides
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| GB/T 7714 | Guo, Weiling , Liu, Wenkun , Liang, Peng et al. High molecular weight polysaccharides from Ganoderma lucidum attenuates inflammatory responses, gut microbiota, and liver metabolomic in lipopolysaccharide-induced liver injury mice [J]. | INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES , 2025 , 287 . |
| MLA | Guo, Weiling et al. "High molecular weight polysaccharides from Ganoderma lucidum attenuates inflammatory responses, gut microbiota, and liver metabolomic in lipopolysaccharide-induced liver injury mice" . | INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES 287 (2025) . |
| APA | Guo, Weiling , Liu, Wenkun , Liang, Peng , Ni, Li , Lv, Xucong , Fan, Jinlin et al. High molecular weight polysaccharides from Ganoderma lucidum attenuates inflammatory responses, gut microbiota, and liver metabolomic in lipopolysaccharide-induced liver injury mice . | INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES , 2025 , 287 . |
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Rice wine is primarily crafted from grains through saccharification and liquification with the help of Qu. Qu plays an important role in the formation of the flavor quality of rice wine. Hongqu and Xiaoqu represent two prevalent varieties of Qu that are typically utilized in the brewing process of rice wine and play a crucial role in its production. In this study, GC, GC-MS, HPLC, and metagenomic sequencing techniques were used to contrast the microbial flora, biogenic amines, and aroma characteristics developed during the fermentation of rice wines, with Hongqu and Xiaoqu being used as initiating agents for the brewing process. The results show that the content of higher alcohols (including n-propanol, isobutanol, 3-methyl-1-butanol, and phenethyl alcohol) in rice wine brewed with Xiaoqu (XQW) was significantly higher than that in rice wine brewed with Hongqu (HQW). Contrarily, the concentration of biogenic amines in HQW surpassed that of XQW by a notable margin, but tyramine was significantly enriched in XQW and not detected in HQW. In addition, a multivariate statistical analysis revealed distinct disparities in the constitution of volatile components between HQW and XQW. Hexanoic acid, ethyl acetate, isoamyl acetate, ethyl caproate, ethyl decanoate, 2-methoxy-4-vinylphenol, etc., were identified as the characteristic aroma-active compounds in HQW and XQW. A microbiome analysis based on metagenomic sequencing showed that HQW and XQW had different dominant microorganisms in the brewing process. Burkholderia, Klebsiella, Leuconostoc, Monascus, and Aspergillus were identified as the primary microbial genera in the HQW fermentation period, while Pediococcus, Enterobacter, Rhizopus, Ascoidea, and Wickerhamomyces were the main microbial genera in the XQW brewing process. A bioinformatics analysis revealed that the concentrations of microbial genes involved in biogenic amines and esters biosynthesis were significantly higher in HQW than those in XQW, while the content of genes relevant to glycolysis, higher alcohol biosynthesis, and fatty acid metabolism was significantly higher in XQW than in HQW, which are the possible reasons for the difference in flavor quality between the two kinds of rice wine from the perspective of microbial functional genes. © 2024 by the authors.
Keyword ：
biogenic amines biogenic amines fermentation starter fermentation starter higher alcohols higher alcohols microbial community microbial community rice wine rice wine volatile flavor components volatile flavor components
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| GB/T 7714 | Yan, Y. , Liang, Z. , Huo, Y. et al. A Comparative Study of Microbial Communities, Biogenic Amines, and Volatile Profiles in the Brewing Process of Rice Wines with Hongqu and Xiaoqu as Fermentation Starters [J]. | Foods , 2024 , 13 (15) . |
| MLA | Yan, Y. et al. "A Comparative Study of Microbial Communities, Biogenic Amines, and Volatile Profiles in the Brewing Process of Rice Wines with Hongqu and Xiaoqu as Fermentation Starters" . | Foods 13 . 15 (2024) . |
| APA | Yan, Y. , Liang, Z. , Huo, Y. , Wu, Q. , Ni, L. , Lv, X. . A Comparative Study of Microbial Communities, Biogenic Amines, and Volatile Profiles in the Brewing Process of Rice Wines with Hongqu and Xiaoqu as Fermentation Starters . | Foods , 2024 , 13 (15) . |
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Bacillus subtilis has been reported to maintain the homeostasis of intestinal flora. In this study, a mouse model of alcoholic liver injury (ALI) was constructed to study the ameliorative effect of B. subtilis C10 on ALI and to further clarify its mechanism of action. Significant correlations between intestinal flora and biochemical indicators of ALI were found by statistical correlation analysis. Supplementation with B. subtilis C10 modulated the equilibrium of gut flora by reducing the population of detrimental bacteria while enhancing the numbers of beneficial microorganisms, which resulted in an improvement in lipid metabolism and oxidative stress in the liver. The results of RT-qPCR showed that B. subtilis C10 intervention regulated the main regulatory factors of liver lipid metabolism (PPAR-alpha, SREBP-1c) and interfered with Nrf-2/Ho-1 signal pathway, which in turn ameliorated alcohol-induced lipid metabolism disorder and liver peroxidation stress. In addition, liver metabonomic analysis showed that B. subtilis C10 intervention reduced the production of harmful metabolites and increased beneficial metabolites in the liver, thereby reversing the metabolic disturbances caused by excessive alcohol consumption. KEGG analysis showed that B. subtilis C10 intervention modulated liver metabolic disorders and accelerated lipid metabolism by regulating glutathione metabolic pathway, purine metabolic pathway, pantothenic acid and CoA biosynthesis pathway, ABC transporter protein pathway, and HIF-1 signaling pathway. Taken together, these findings suggest that B. subtilis C10 ameliorates ALI by modifying the structure of intestinal flora and liver metabolic pathways to attenuate alcohol-exposure-induced liver oxidative damage and lipid metabolism abnormalities.
Keyword ：
alcoholic liver injury alcoholic liver injury Bacillus subtilis C10 Bacillus subtilis C10 intestinal flora intestinal flora liver metabonomics liver metabonomics
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| GB/T 7714 | Wang, Qingyun , Wang, Meiting , Chen, Jihong et al. Ameliorative effects of Bacillus subtilis C10 on alcoholic liver injury in mice [J]. | JOURNAL OF FOOD SCIENCE , 2024 , 89 (12) : 10018-10034 . |
| MLA | Wang, Qingyun et al. "Ameliorative effects of Bacillus subtilis C10 on alcoholic liver injury in mice" . | JOURNAL OF FOOD SCIENCE 89 . 12 (2024) : 10018-10034 . |
| APA | Wang, Qingyun , Wang, Meiting , Chen, Jihong , Zhang, Wen , Lv, Xucong . Ameliorative effects of Bacillus subtilis C10 on alcoholic liver injury in mice . | JOURNAL OF FOOD SCIENCE , 2024 , 89 (12) , 10018-10034 . |
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Jiuqu (starter) makes an important contribution to the formation of the flavor characteristics of Hongqu rice wine (HQW). Gutian Qu (GTQ) and Wuyi Qu (WYQ) are two kinds of Jiuqu commonly used in HQW brewing, but the comparison of the two kinds of HQW is still insufficient at present. The objective of this study was to compare the dynamic changes of amino acids (AAs), higher alcohols (HAs), bioamines (BAs), volatile flavor compounds (VFCs), and microbial communities in HQW fermentation, with GTQ and WYQ as starter. This study used an automatic amino acid analyzer, GC, HPLC, and GC-MS to detect AAs, HAs, Bas, and VFCs during fermentation; metagenomic sequencing technology was used to elucidate the microbial community and its functional characteristics. The results showed that the contents of AAs and HAs in HQW brewed with WYQ (WYW) were significantly higher than those in HQW brewed with GTQ (GTW). On the contrary, the majority of BAs in GTW were significantly higher than those in WYW. The composition of VFCs in WYW and GTW were obviously different, as most of the VFCs were notably enriched in WYW, while ethyl caproate, isoamyl acetate, ethyl heptanoate, ethyl nonanoate, 1-decanol, citronellol, phenethyl acetate, and hexanoic acid were more abundant in GTW. Burkholderia gladioli, Pantoea dispersa, Weissella cibaria, Monascus purpureus, and Saccharomyces cerevisiae were the predominant microbial populations in GTW brewing at the species level, while Sphingomonas sp., Kosakonia cowanii, Enterobacter asburiae, Leuconostoc lactis, Aspergillus niger, and Saccharomyces cerevisiae were the dominant microbial species in WYW brewing. The abundance of functional genes involved in BAs biosynthesis were much higher in GTW brewing, while the abundance of functional genes related to the metabolism of characteristic VFCs were much higher in WYW brewing. Collectively, these findings provided evidence for elucidating the effects of Jiuqu and microbial communities on HQW flavor quality, and laid a solid foundation for the improvement of HQW flavor quality.
Keyword ：
biogenic amines biogenic amines Hongqu rice wine Hongqu rice wine metabolomics metabolomics metagenomics metagenomics volatile flavor components volatile flavor components
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| GB/T 7714 | Liang, Zihua , Chen, Shiyun , Wang, Hao et al. Metagenomic and Metabolomic Profiling Reveals the Differences of Flavor Quality between Hongqu Rice Wines Fermented with Gutian Qu and Wuyi Qu [J]. | FOODS , 2024 , 13 (19) . |
| MLA | Liang, Zihua et al. "Metagenomic and Metabolomic Profiling Reveals the Differences of Flavor Quality between Hongqu Rice Wines Fermented with Gutian Qu and Wuyi Qu" . | FOODS 13 . 19 (2024) . |
| APA | Liang, Zihua , Chen, Shiyun , Wang, Hao , Wu, Qi , Guo, Weiling , Ni, Li et al. Metagenomic and Metabolomic Profiling Reveals the Differences of Flavor Quality between Hongqu Rice Wines Fermented with Gutian Qu and Wuyi Qu . | FOODS , 2024 , 13 (19) . |
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In order to improve the stability of Monascus pigments (MPs), gelatin and Arabic gum were used as wall materials, supplemented with transglutaminase (TGase) and hydroxypropyl-β-cyclodextrin, to prepare MP microcapsules by composite coagulation. Based on zeta potential and turbidity, the optimal gelatin-Arabic gum ratio and pH were determined to be 1:1 and 4.0, respectively. Furthermore, using response surface methodology, the optimal process conditions that provide maximum microencapsulation efficiency (85.06%) were established as follows: wall material concentration of 1.5%, core-to-wall ratio of 2.89:1, and coacervation time of 42 min. The solubility, storage stability, photostability and in vitro release characteristics of the microcapsules were characterized. The results showed that the microcapsules significantly improved the water solubility and storage stability of MPs and were the most stable under low temperature and room temperature conditions. The photodegradation processes of free and microencapsulated Monascus red and orange pigments followed the first-order kinetic model, while the photodegradation process of free and microencapsulated Monascus yellow pigments obeyed the zero-level kinetic model. Microencapsulation significantly improved the photostability of MPs. In addition, the microcapsules had good slow-release performance in simulated gastric fluid, and the release rate was significantly lower than in simulated intestinal fluid, indicating that the microcapsule system could well control the release of MPs in simulated gastrointestinal fluid. © 2024 Chinese Chamber of Commerce. All rights reserved.
Keyword ：
Bioremediation Bioremediation Body fluids Body fluids Coagulation Coagulation Kinetic theory of gases Kinetic theory of gases Microencapsulation Microencapsulation Photodegradation Photodegradation
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| GB/T 7714 | Chen, Shiyun , Song, Chang , Chen, Yiling et al. Preparation and Stability of Monascus Pigment Microcapsules by Complex Coacervation [J]. | Food Science , 2024 , 45 (23) : 221-231 . |
| MLA | Chen, Shiyun et al. "Preparation and Stability of Monascus Pigment Microcapsules by Complex Coacervation" . | Food Science 45 . 23 (2024) : 221-231 . |
| APA | Chen, Shiyun , Song, Chang , Chen, Yiling , Hou, Siwen , Liang, Zihua , Li, Wenlong et al. Preparation and Stability of Monascus Pigment Microcapsules by Complex Coacervation . | Food Science , 2024 , 45 (23) , 221-231 . |
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