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Metabolites
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Targeting Microbiota and Metabolites for Prevention and Treatment of Human...
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Targeting Microbiota and Metabolites for Prevention and Treatment of Human Diseases

A special issue of Metabolites (ISSN 2218-1989). This special issue belongs to the section "Endocrinology and Clinical Metabolic Research".

Deadline for manuscript submissions: 31 July 2024 | Viewed by 608

Special Issue Editors

Dr. Zhipeng Tao

E-Mail Website
Guest Editor
Department of Nutrition and Food Sciences, Texas Woman’s University, Denton, TX 76209, USA
Interests: molecular nutrition; target therapy
Special Issues, Collections and Topics in MDPI journals
Dr. Danhui Wang

E-Mail Website
Guest Editor
Department of Nutrition and Food Sciences, Texas Woman’s University, Denton, TX 76209, USA
Interests: food safety; food microbiology; microbial metabolomics; biosensor
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

The gut microbiota, a spectrum of bacteria that reside in the gastrointestinal system, supplies essential signaling metabolites that are vital to the hosts’ physiological processes. Gut microbiota metabolites support basic host functions at healthy stage, while their production can be disrupted to cause a variety of diseases, including cancer, neurological disorders, gastrointestinal disorders, metabolic diseases, and cardiovascular diseases. By targeting the microbiota and/or microbial metabolites can lead to dietary interventions or therapeutic options for human diseases. The current issue will cover the topics,

  • Optimization of fermentation conditions (exogenous microbial fermentation and endogenous gut microbiota fermentation) to maximize the production of healthy metabolites;
  • Targeting microbiota for the prevention and treatments of these pathological processes;
  • Microbial metabolites based target therapies.

Dr. Zhipeng Tao
Dr. Danhui Wang
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Metabolites is an international peer-reviewed open access monthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2700 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • microbiota
  • metabolites
  • metabolic diseases
  • cancer
  • cardiovascular diseases
  • liver diseases

Published Papers (2 papers)

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Research

12 pages, 2012 KiB  
Article
Synergistic Fermentation of Pichia kluyveri and Saccharomyces cerevisiae Integrated with Two-Step Sugar-Supplement for Preparing High-Alcohol Kiwifruit Wine
by Qiang Wu, Qiaoling Yuan, Xi Wang, Lingying Chen, Senlin Yi, Xiaodan Huang, Jun Wang and Xutong Wang
Metabolites 2024, 14(6), 310; https://doi.org/10.3390/metabo14060310 - 28 May 2024
Viewed by 170
Abstract
Wild yeast suitable for kiwifruit wine fermentation was isolated and purified, and the fermentation process was optimized to increase the alcohol content of the kiwifruit wine. Pichia kluyveri was isolated from kiwifruit pulp by lineation separating, screened by morphological characteristics in Wallerstein Laboratory [...] Read more.
Wild yeast suitable for kiwifruit wine fermentation was isolated and purified, and the fermentation process was optimized to increase the alcohol content of the kiwifruit wine. Pichia kluyveri was isolated from kiwifruit pulp by lineation separating, screened by morphological characteristics in Wallerstein Laboratory Nutrient Agar (WL) medium and microscope observation, and further identified by 26S rDNA D1/D2 domain sequence analysis. Taking alcohol content and sensory evaluation as two indexes, the fermentation condition for kiwifruit wine was optimized by single factor and response surface experiment. The optimal fermentation conditions were optimized as follows: the fermentation temperature was at 24 °C, the initial pH was 3.8, the sugar dosage in second step was 8% (w/w), and the inoculating quantity of Pichia kluyveri and Saccharomyces cerevisiae was 0.15 g/L at equal proportion. Under these optimal conditions, the maximum estimated alcohol content was 15.6 vol%, and the kiwifruit wine was light green in color with strong kiwifruit aroma and mellow taste. Full article
(This article belongs to the Special Issue Targeting Microbiota and Metabolites for Prevention and Treatment of Human Diseases)
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14 pages, 6095 KiB  
Article
Identification and Free Radical Scavenging Activity of Oligopeptides from Mixed-Distillate Fermented Baijiu Grains and Soy Sauce Residue
by Yunhao Zhao, Xiangyue Liu, Sijie Zhang, Zhengwei Wang, Shanlin Tian and Qiang Wu
Metabolites 2024, 14(6), 298; https://doi.org/10.3390/metabo14060298 - 24 May 2024
Viewed by 272
Abstract
This study aimed to explore the potential antioxidant activity and mechanism of oligopeptides from sauce-aroma Baijiu. The oligopeptides of Val-Leu-Pro-Phe (VLPF), Pro-Leu-Phe (PLF), Val-Gly-Phe-Cys (VGFC), Leu-Tyr-Pro (LYP), Leu-Pro-Phe (LPF), and Phe-Thr-Phe (FTF) were identified by liquid chromatography–mass spectrometry (LC–MS) from the mixed-distillate of [...] Read more.
This study aimed to explore the potential antioxidant activity and mechanism of oligopeptides from sauce-aroma Baijiu. The oligopeptides of Val-Leu-Pro-Phe (VLPF), Pro-Leu-Phe (PLF), Val-Gly-Phe-Cys (VGFC), Leu-Tyr-Pro (LYP), Leu-Pro-Phe (LPF), and Phe-Thr-Phe (FTF) were identified by liquid chromatography–mass spectrometry (LC–MS) from the mixed-distillate of Baijiu fermented grains and soy sauce residue (MDFS). The antioxidant mechanism of these oligopeptides on scavenging DPPH•, ABTS•+, and hydroxide radicals was investigated, respectively. Among them, VGFC had the strongest potential antioxidant activity, which was responsible for its hydrogen bonds with these radicals with high affinity. The binding energies between VGFC and these radicals were −1.26 kcal/mol, −1.33 kcal/mol, and −1.93 kcal/mol, respectively. Additionally, free radicals prefer to bind the oligopeptide composed of hydrophobic amino acid residues such as Leu, Val, Phe, and Pro, thus being scavenged for exerting antioxidant activity. It provided a new idea for the development and utilization of bioactive oligopeptides in sauce-aroma Baijiu. Full article
(This article belongs to the Special Issue Targeting Microbiota and Metabolites for Prevention and Treatment of Human Diseases)
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