Search Results (1,191)

This study evaluated biomass accumulation and phenolic compound production in seven Hypericum species (H. androsaemum, H. calycinum, H. hirsutum, H. kalmianum, H. olympicum, H. perforatum, and H. triquetrifolium) cultivated in vitro under varying growth regulator treatments and culture periods. Shoots were grown on Murashige and Skoog (MS) medium supplemented with benzyladenine (BA) or meta-topoline (mT) and analyzed after 40 and 60 days. MS medium supplemented with 0.2 mg/L BA was the most effective condition for promoting biomass across all species, with shoot fresh weight increasing significantly at 60 days, particularly in H. olympicum, H. perforatum, and H. triquetrifolium. High-performance liquid chromatography coupled with diode array detection and electrospray ionization mass spectrometry (HPLC-DAD-ESI-MS) identified 13 phenolic compounds, including flavonols, hydroxycinnamic acids, anthocyanins, phloroglucinols, and naphthodianthrones. Phenolic profiles were species-specific and influenced by culture period. H. kalmianum accumulated the highest total phenolic content (37.6 mg/g DW), while H. olympicum was the top producer of hypericin and pseudohypericin. These results highlight the crucial role of culture conditions in regulating both biomass and phytochemical production and provide a promising approach for producing bioactive metabolites in Hypericum species through in vitro systems. Full article

Ready-to-eat meat products face quality challenges during storage and reheating. This study aimed to (i) characterize the physicochemical/microbiological changes in stewed mutton during storage (4 °C/−18 °C, 0–28 days) and (ii) evaluate reheating methods (boiling vs. microwaving) on day-7 samples. The nutritional analysis confirmed moisture reduction (57.32 vs. 72.12 g/100 g)-concentrated protein/fat levels. Storage at −18 °C suppressed microbial growth (the total plate count (TPC), 3.73 vs. 4.80 log CFU/g at 28 days; p < 0.05) and lipid oxidation (thiobarbituric acid reactive substances (TBARS): 0.14 vs. 0.19 mg/kg) more effectively than storage at 4 °C. The total volatile basic nitrogen (TVB-N) kinetics projected a shelf life ≥90 days (4 °C) and ≥120 days (−18 °C). Microwave reheating after frozen storage (−18 °C) maximized the yield (86.21% vs. 75.90% boiling; p < 0.05) and preserved volatile profiles closest to those in the fresh samples (gas chromatography–mass spectrometry (GC-MS)/electronic nose). The combination of freezing storage and subsequent microwave reheating has been demonstrated to be an effective method for preserving the quality of a precooked lamb dish, thereby ensuring its nutritional value. Full article

Goji berries (Lycium barbarum L.) are considered a functional food due to their high content of bioactive compounds with demonstrated health benefits. This study evaluated four cultivars (G3, G4, G5, and G7) grown under Mediterranean climate conditions, focusing on their physicochemical properties (total soluble solids, titratable acidity, and pH), bioactive compound (sugars and organic acids, total and individual phenolic and carotenoid compounds, and antioxidant activities (DPPH and CUPRAC assay)), and aromatic profiles (by GC-MS) to assess their suitability for fresh consumption or incorporation into food products. G4 exhibited the most favorable physicochemical characteristics, with the highest total soluble solids (20.2 °Brix) and sugar content (92.8 g 100 g⁻¹ dw). G5 stood out for its lower titratable acidity (0.34%) and highest ripening index (54.8), indicating desirable flavor attributes. Concerning bioactive compounds, G3 and G4 showed the highest total phenolic content (17.9 and 19.1 mg GAE g⁻¹ dw, respectively), with neochlorogenic acid being predominant. G4 was notable for its high carotenoid content, particularly zeaxanthin (1722.6 μg g⁻¹ dw). These compounds significantly contributed to antioxidant activity. Volatile organic compound (VOC) profiles revealed alcohols and aldehydes as the dominant chemical families, with hexanal being the most abundant. G5 and G7 exhibited the highest total VOC concentrations. Principal component analysis grouped G3 and G4 based on their high sugar and phenolic content, while G5 and G7 were characterized by their complex aromatic profiles. Therefore, G3 and G4 are promising candidates for fresh consumption and potential functional applications, while G5 and G7 are particularly suitable for new product development due to their nutraceutical and aromatic value. Full article

Hericium coralloides is a highly valued gourmet and medicinal species with growing market demand across East Asia, though industrial production remains limited by cultivation challenges. This study investigated the molecular characteristics, biological traits, domestication potential, and cultivation protocols of Hericium coralloides strains collected from the Changbaishan Nature Reserve (Jiling, China). Optimal conditions for mycelial growth included mannose as the preferred carbon source, peptone as the nitrogen source, 30 °C incubation temperature, pH 5.5, and magnesium sulfate as the essential inorganic salt. The fruiting bodies had a protein content of 2.43% g/100 g (fresh sample meter). Total amino acids comprised 53.3% of the total amino acid profile, while essential amino acids accounted for 114.11% relative to non-essential amino acids, indicating high nutritional value. Under optimized domestication conditions—70% hardwood chips, 20% cottonseed hulls, 8% bran, 1% malic acid, and 1% gypsum—bags reached full colonization in 28 days, with a 15-day maturation phase and initial fruiting occurring after 12–14 days. The interval between flushes was 10–12 days. The average yield reached 318.65 ± 31.74 g per bag, with a biological conversion rate of 63.73%. These findings demonstrate that Hericium coralloides possesses significant potential for edible and commercial applications. This study provides a robust theoretical foundation and resource reference for its artificial cultivation, supporting its broader industrial and economic utilization. Full article

Background/Objectives: Nitrogen (N) is an essential macronutrient that strongly influences maize growth and metabolism. While many studies have focused on nitrogen responses during later developmental stages, early-stage physiological and metabolic responses remain less explored. This study investigated the effect of different nitrogen-deficient levels on maize seedling growth and primary metabolite profiles. Methods: Seedlings were treated with N-modified nutrient solution, which contained 0% to 120% of the standard nitrogen level (8.5 mM). Results: Nitrogen starvation (N0) significantly reduced plant height (by 11–14%), shoot fresh weight (over 30%) compared to the optimal N supply (N100). Total leaf nitrogen content under N0–N20 was less than half of that in N100, whereas moderate N deficiency resulted in moderate reductions in growth and nitrogen content. Metabolite analysis revealed that N deficiency induced the accumulation of soluble sugars and organic acids (up to threefold), while sufficient N promoted the synthesis of amino acids related to nitrogen assimilation and protein biosynthesis. Statistical analyses (PCA and ANOVA) showed that both genotypes (MB and TYC) and tissue type (upper vs. lower leaves) influenced the metabolic response to nitrogen, with MB displaying more consistent shifts and TYC exhibiting greater variability under moderate stress. Conclusions: These findings highlight the sensitivity of maize seedlings to early nitrogen deficiency, with severity influenced by nitrogen level, tissue-specific position, and genotype; thus underscore the close coordination between physiological growth and primary metabolic pathways in response to nitrogen availability. These findings expand current knowledge of nitrogen response mechanisms and offer practical insights for improving nitrogen use efficiency in maize cultivation. Full article

Background: Biostimulants naturally improve plant growth, stress tolerance, and nutrient use efficiency and activate defenses by increasing protective metabolites (phenols, anthocyanins) in grapes. In viticulture, especially when using inactive yeasts, they modulate genetic expression and improve the skin resistance, color, and aroma profile of wine grapes in line with sustainable practices. Methods: Two wine grape cultivars, Merlot and Cabernet Sauvignon, were sprayed with the inactive yeast Saccharomyces cerevisiae in a single treatment in pre-veraison or in a double treatment in pre-veraison and veraison. Berry weight, must, total polyphenols, anthocyanins, and mechanical and colorimetric properties were measured on fresh grapes. Results: Two-way ANOVA revealed that titratable acidity (TA), pH, and total polyphenol content (TPC) were not affected, while mean berry weight and anthocyanin content varied by cultivar, treatment, and interaction; total soluble solids (TSS) differed only by cultivar. Inactive yeasts reduced weight in the single-treatment thesis but stabilized it in the double-treatment one; anthocyanins decreased in Cabernet Sauvignon but increased in Merlot. Mechanical and colorimetric analyses showed cultivar-dependent responses, with significant improvements in elasticity, skin thickness, and hue of berries, especially in Merlot when the treatment was applied twice. Conclusions: Inactive yeasts (IYs) showed an effect on the weight of the berries, the anthocyanins, the mechanics, and the color; Merlot significantly improved skin thickness, elasticity, and hue; and Cabernet remained less reactive to treatments. Full article

Background: Rehmannia glutinosa, a traditional Chinese herb, is commonly used to treat vascular-related disorders. Sepsis-associated vascular endothelial dysfunction is closely associated with mitochondrial damage. This study investigated the protective effects of secondary metabolites from R. glutinosa against LPS-induced mitochondrial dysfunction in endothelial cells, providing potential therapeutic insights into sepsis-related vascular complications. Methods: Phytochemical profiling of fresh R. glutinosa roots was conducted, and the structures of new secondary metabolites (1 and 2) were elucidated through comprehensive spectroscopic analysis and ECD calculations. UPLC-Q-TOF-MS/MS characterized phenylethanoid glycosides. Mitochondrial function was assessed by measuring the membrane potential, ROS levels, and TOM20/DRP1 expression in LPS-injured HUVECs. Results: Two novel eremophilane-type sesquiterpenes, remophilanetriols J (1) and K (2), along with five known phenylethanoid glycosides (3–7), were isolated from the fresh roots of R. glutinosa. UPLC-Q-TOF-MS/MS analysis revealed unique fragmentation pathways for phenylethanoid glycosides (3–7). In LPS-injured HUVECs, all compounds collectively restored the mitochondrial membrane potential, attenuated ROS accumulation, and modulated TOM20/DRP1 expression. In particular, remophilanetriol K (2) exhibited potent protective effects at a low concentration (1.5625 μM). Conclusions: This study identifies R. glutinosa metabolites as potential therapeutics for sepsis-associated vascular dysfunction by preserving mitochondrial homeostasis. This study provides a mechanistic basis for the traditional use of R. glutinosa and offers valuable insights into the development of novel therapeutics targeting mitochondrial dysfunction in sepsis. Full article

Magenta Cherry or Eugenia (Syzygium paniculatum Gaertn) is an underutilized berry species with an interesting source of functional components. This study aimed to evaluate these berries’ morphometric, nutritional, and phytochemical characteristics at two ripening stages, CM: consumer maturity (CM) and OM: over-maturity. Morphometric analysis revealed size and weight parameters comparable to commercial berries such as blueberries. Fresh fruits were processed into pulverized material, and in this, a proximate analysis was evaluated, showing high moisture content (88.9%), dietary fiber (3.56%), and protein (0.63%), with negligible fat, indicating suitability for low-calorie diets. Phytochemical screening by HPLC identified gallic acid, chlorogenic acid, hydroxycinnamic acid, ferulic acid, quercetin, rutin, and condensed tannins. Ethanol extracts showed stronger bioactive profiles than aqueous extracts, with significant antioxidant capacity (up to 803.40 µmol _Trolox/g via Ferric Reducing Antioxidant Power (FRAP assay). Fourier-transform infrared spectroscopy (FTIR) and Raman spectroscopic analyses established structural transformations of hydroxyl, carbonyl, and aromatic groups associated with ripening. These changes were supported by observed variations in anthocyanin and flavonoid contents, both higher at the CM stage. A notable pigment loss in OM fruits could be attributed to pH changes, oxidative degradation, enzymatic activity loss, and biotic stressors. Antioxidant assays (DPPH, ABTS, and FRAP) confirmed higher radical scavenging activity in CM-stage berries. Elemental analysis identified minerals such as potassium, calcium, magnesium, iron, and zinc, although in moderate concentrations. In summary, Syzygium paniculatum Gaertn fruit demonstrates considerable potential as a source of natural antioxidants and bioactive compounds. These findings advocate for greater exploration and sustainable use of this native berry species in functional food systems. Full article

Knowledge about the composition (volatile and non-volatile) and functionality of natural extracts from Mediterranean plants serves as a basis for their further application. In this study, five selected plants were used for the extraction of plant metabolites. Leaves and flowers of Critmum maritimum, Rosmarinus officinalis, Olea europea, Phylliera latifolia and Mellisa officinalis were collected, and a total of 12 extracts were prepared. Extractions were performed under microwave-assisted conditions, with two solvent types: water (W) and a hydroalcoholic (ethanolic) solution (HA). Detailed extract analysis was conducted. Phenolics were analyzed by detecting individual bioactive compounds using high-performance liquid chromatography and by calculating total phenolic and total flavonoid content through spectrophotometric analysis. Higher concentrations of total phenolics and total flavonoids were obtained in the hydroalcoholic extracts, with the significantly highest total phenolic and flavonoid values in the rosemary hydroalcoholic extract (3321.21 mg_GAE/L) and sea fennel flower extract (1794.63 mg_QE/L), respectively; and the lowest phenolics in the water extract of olive leaves (204.55 mg_GAE/L) and flavonoids in the water extracts of sea fennel leaves, rosemary, olive and mock privet (around 100 mg_QE/L). Volatile organic compounds (VOC) were detected using HS-SPME/GC–MS (Headspace Solid-Phase Microextraction coupled with Gas Chromatography-Mass Spectrometry), and antioxidant capacity was estimated using DPPH (2,2-diphenyl-1-picrylhydrazyl assay) and FRAP (Ferric Reducing Antioxidant Power) methods. HS-SPME/GC–MS analysis of samples revealed that sea fennel had more versatile profile, with the presence of 66 and 36 VOCs in W and HA sea fennel leaf extracts, 52 and 25 in W and HA sea fennel flower extracts, 57 in rosemary W and 40 in HA, 20 in olive leaf W and 9 in HA, 27 in W mock privet and 11 in HA, and 35 in lemon balm W and 10 in HA extract. The lowest values of chlorophyll a were observed in sea fennel leaves (2.52 mg/L) and rosemary (2.21 mg/L), and chlorophyll b was lowest in sea fennel leaf and flower (2.47 and 2.25 mg/L, respectively), while the highest was determined in olive (6.62 mg/L). Highest values for antioxidant activity, determined via the FRAP method, were obtained in the HA plant extracts (up to 11,216 mg_AAE/L for lemon balm), excluding the sea fennel leaf (2758 mg_AAE/L) and rosemary (2616 mg_AAE/L). Considering the application of these plants for fresh fish preservation, antimicrobial activity of water extracts was assessed against Vibrio fischeri JCM 18803, Vibrio alginolyticus 3050, Aeromonas hydrophila JCM 1027, Moraxella lacunata JCM 20914 and Yersinia ruckeri JCM 15110. No activity was observed against Y. ruckeri and P. aeruginosa, while the sea fennel leaf showed inhibition against V. fisheri (inhibition zone of 24 mm); sea fennel flower was active against M. lacunata (inhibition zone of 14.5 mm) and A. hydrophila (inhibition zone of 20 mm); and rosemary and lemon balm showed inhibition only against V. fisheri (inhibition zone from 18 to 30 mm). This study supports the preparation of natural extracts from Mediterranean plants using green technology, resulting in extracts rich in polyphenolics with strong antioxidant potential, but with no clear significant antimicrobial efficiency at the tested concentrations. Full article

The white oil-bearing rose (R. alba L.) is the second of the industrially important rose species for Bulgarian rose cultivation and essential oil production. In recent years, the interest in white oil-bearing rose has increased, following the worldwide trend for searching for new aromatic alternatives. Therefore, the purpose of the current research is to evaluate the volatile compounds profile of fresh R. alba L. flowers using headspace solid-phase microextraction (HS-SPME) and gas chromatography-mass spectrometry (GC/MS). More than 75 individual compounds were identified and quantified using HS-SPME-GC/MS. The study revealed that the aroma-bearing fraction of rose volatiles consists mainly of monoterpene alcohols; 2-phenylethanol was the most abundant component (8.4–33.9%), followed by geraniol (12.8–32.5%) and citronellol + nerol (17.7–26.5%). Linalool, α-pinene, β-myrcene, and rose oxides were also observed in low concentrations. The stearopten fraction in the HS phase was observed in low concentration, with main representatives nonadecane + nonadecene, heptadecane, heneicosane, and tricosane. The HS-GC profile of the R. alba fresh flowers shows distinct differences in relative abundance of the components between the two studied clones of the population, as well as between volatiles in petals and in the whole blossom. The absence of some undesirable components, such as allergenic and potentially carcinogenic methyl eugenol in fresh R. alba blossom, makes white oil-bearing rose a promising alternative to R. damascena in perfumery, natural cosmetics, and aromatherapy. Full article

Triticale (Triticosecale Wittmack) is a versatile forage crop valued for its high yield, balanced nutrition, and environmental adaptability. However, the dough-stage triricale has higher dry matter and starch content but lower water-soluble carbohydrate levels than earlier stages, posing fermentation challenges that may impair silage quality. This study aimed to investigate the effects of lactic acid bacteria inoculation on the fermentation quality, bacterial community, and metabolome of whole-plant triticale silage at the dough stage. Fresh triticale was ensiled for 30 days without or with an inoculant containing Lactiplantibacillus plantarum and Streptococcus bovis. Fermentation quality, bacterial succession, and metabolic profiles were analyzed at multiple time points. Inoculation significantly improved fermentation quality, characterized by a rapid pH drop, increased lactic acid production, and better preservation of fiber components. Microbial analysis revealed that inoculation successfully established Lactobacillus as the dominant genus while suppressing spoilage bacteria like Enterobacter and Clostridium. Metabolomic analysis on day 30 identified numerous differential metabolites, indicating that inoculation primarily altered pathways related to amino acid and purine metabolism. In conclusion, inoculating dough-stage triticale with this LAB combination effectively directs the fermentation trajectory. It enhances silage quality not only by optimizing organic acid profiles and microbial succession but also by modulating key metabolic pathways, ultimately leading to improved nutrient preservation. Full article

The nutritional and quality characteristics of improved vegetable soybean genotypes were evaluated and compared with those of a grain-type soybean at the R6 (green maturity) and R8 (physiological maturity) stages. Significant variation (p < 0.05) was observed among genotypes for all measured traits. The overall quality parameters increased from the R6 (green maturity) stage to the R8 (physiological maturity) stage. Among the R6-stage genotypes, AVSB2001 recorded the highest contents of protein (15.30 ± 0.57 g/100 g), ash (2.31 ± 0.06 g/100 g), fat (8.05 ± 0.17 g/100 g), and calcium (140.78 ± 0.97 mg/100 g). The genotype Karune exhibited significantly higher levels of total sugars, non-reducing sugars, iron, and magnesium than the other entries. At the R8 stage, Swarna Vasundhara showed the highest protein content (39.23%), while AGS 447 recorded the highest values for fat, total sugars, in vitro protein digestibility, iron, copper, magnesium, and manganese. Notably, in vitro protein digestibility was lower across all genotypes at the R8 stage compared to the R6 stage. These findings suggest that selected vegetable soybean genotypes possess substantial nutritional value and can contribute meaningfully to meeting the recommended dietary allowance (RDA) across different age and occupational groups, underscoring this research’s potential public health impact. Based on stage-specific quality profiles, R6-stage genotypes may be better suited for fresh vegetables, whereas R8-stage genotypes can be utilized similarly to grain-type soybean for processing into products such as dhal, oil, flour, and other value-added foods. Full article

This study examined the effects of rearing, physiological, and processing conditions on the volatile profile of Atlantic salmon. Fish were reared under two different temperature and light conditions, and three harvests were conducted at different time points for male and female fish. Fish were processed to yield fillets with or without skin. Volatiles were analyzed using SIFT-MS headspace analysis. Atlantic salmon reared in cooler temperatures under a 12 h light/dark cycle exhibited significantly lower concentrations of off-odor volatiles compared to those reared in warm conditions under continuous light, suggesting that cooler temperatures with a dark cycle help maintain freshness. A temperature shift from cool to warm further increased volatile accumulation. Longer rearing time resulted in higher volatile concentrations, attributed to greater biochemical products, increased susceptibility to lipid oxidation, protein degradation, and contaminant accumulation from the rearing environment. Males had higher volatile levels at 202 days, while females surpassed males by 242 days, likely due to increased biochemical accumulation associated with reproductive development. Fillets with skin exhibited significantly higher concentration of off-odor volatiles. These findings highlight the role of all studied factors in establishing optimum conditions to minimize spoilage-related volatiles and preserve the freshness of Atlantic salmon, with rearing temperature being the most critical factor. Full article

The purpose of this study was to explore the effects of co-ensiling Caragana korshinskii with different proportions of oat grass on silage fermentation quality, chemical composition, in situ rumen degradability and in vitro rumen fermentation characteristics. C. korshinskii and oat grass were mixed at different ratios of 100:00, 90:1, 80:2, 70:30, 60:40 and 50:50. Each ratio of mixture was ensiled for 7, 14, 30, 45 and 60 days at room temperature (25 °C), with 30 bags per ratio, for a total of 180 bags. We further investigated the dynamic profiles of the bacterial community during ensiling and in vitro rumen fermentation. The results showed that co-ensiling C. korshinskii and oat grass decreased the pH values and increased the content of lactic acid and acetic acid compared with ensiling C. korshinskii alone. C. korshinskii ensiled with oat grass at a ratio of 70:30 (70% C. korshinskii) showed the best fermentation quality, which was related to higher relative abundance of Lactobacillus and Weissella. The silage with the ratio of 70:30 (70% C. korshinskii) showed higher dry matter digestibility and the more production of gas and total volatile fatty acids, compared with fresh C. korshinskii. In conclusion, C. korshinskii co-ensiled with oat grass at a ratio of 70:30 could enhance the fermentation quality and digestibility of C. korshinskii. Full article

This study analyzes the aromatic profiles of kiwi-based fermented beverages, inoculated with varying proportions of milk kefir grains and incubated under different shaking rates. The experiments were designed using response surface methodology and three consecutive batch cultures were performed under each experimental condition. At the end of each fermentation, the grains were separated from the beverage and reused as the inoculum for fermenting fresh kiwi juice in the subsequent batch. Based on the results, together with the previously determined microbiological and chemical characteristics, two beverages were identified as having broader aromatic profiles, lower contents of sugars, ethanol, and acids, and high counts of lactic acid bacteria (LAB) and yeasts (>10⁶ CFU/mL). These beverages were produced under relatively low agitation rates (38 and 86 rpm) and high inoculum proportions (4.33% and 4.68% w/v) during the second and third batch cultures, respectively. Over 28 days of refrigerated storage, the pH values of both beverages remained relatively stable, and the LAB counts consistently exceeded 10⁶ CFU/mL. Yeast counts, along with the production of ethanol, glycerol, lactic acid, and acetic acid, increased slightly over time. In contrast, the concentrations of citric acid, quinic acid, total sugars, and acetic acid bacteria declined by day 28. Full article