Search Results (1,285)

This study provides a comprehensive characterization of volatile and nonvolatile compounds in scallion-braised sea cucumber by integrating solid-phase microextraction gas chromatography-mass spectrometry (SPME-GC-MS) and widely targeted metabolomics. A total of 43 volatile compounds and 1792 nonvolatile metabolites were identified, with amino acids and their derivatives being the most abundant. Multivariate statistical analysis identified 11 key aroma-active volatiles and 619 significantly differential metabolites. Correlation network analysis demonstrated that characteristic flavors were primarily formed through coordinated pathways involving protein degradation, lipid oxidation, and carbohydrate metabolism during high-temperature braising. Terpenoids from seasonings, lipid-derived aldehydes and furans, and Maillard reaction products jointly shaped the distinctive aroma profile. This work clarifies the molecular mechanisms of flavor formation in scallion-braised sea cucumber and provides theoretical support for improving flavor regulation, processing standardization, and product quality evaluation in commercial sea cucumber production. Full article

Plastic manufacturing depends heavily on petroleum-derived monomers like terephthalic acid, the main component of polyethylene terephthalate (PET). However, the depletion of fossil resources and increasing environmental concerns have heightened the need for sustainable alternatives. Lignocellulosic biomass has emerged as a promising resource due to its renewable, abundant, and eco-friendly nature. Understanding its chemical composition enables conversion of this biomass into platform chemicals, such as 2,5-furandicarboxylic acid (FDCA) and lactic acid, derived from cellulose and hemicellulose. These can be polymerized into bio-based plastics such as polyethylene furanoate (PEF), polylactic acid (PLA), and polyhydroxyalkanoates (PHAs), offering greener alternatives to fossil-based plastics. PEF features rigid furan rings that enhance thermal stability, mechanical strength, and barrier properties, and reduce gas permeability compared to PET. PLA is a renewable, biodegradable plastic widely used in packaging and medical applications. This review covers the chemical composition of lignocellulosic biomass cellulose, hemicellulose, and lignin, and various pretreatment strategies, chemical, physicochemical, and physical, to overcome biomass recalcitrance and improve conversion efficiency. It also highlights recent catalytic advances in transforming cellulosic carbohydrates into bio-based plastic precursors such as FDCA and lactic acid. Lastly, this review discusses polymerization pathways for producing PEF and PLA, emphasizing their role in reducing the environmental impact of polymer manufacturing and promoting green chemistry principles. Full article

Toxic environmental contaminants, such as polychlorinated dibenzo-p-dioxins and furans (PCDD/Fs), and polychlorinated biphenyls (PCBs) occur differentially in animal tissues. This study examined paired liver and muscle tissues from the same animals, reducing the uncertainty inherent in other studies that source tissues from different animals. Investigations were carried out on cattle and sheep from two separate herds in Southern Italy. As all animals experienced the same environmental impacts, husbandry, and feed regimes, contaminant distribution between tissues would result from physiological considerations, which would also allow for better examination of the effects of age. In both investigations, PCDD/F and PCB concentrations were significantly higher (p < 0.01) in the liver relative to muscle. A characteristic occurrence pattern showed PCBs dominating the combined toxic equivalence (TEQ) by >95% in cattle tissues and 78% and 67% in sheep muscle and liver, respectively. A majority of liver samples exceeded regulated maximum limits, and the herds were excluded from the food supply. Subsequent regional monitoring showed regulatory compliance of cattle/sheep meat and liver, but prominence of PCB-TEQ persisted. Concentrations of both contaminants declined strongly in the tissues of both species with increasing age of juveniles but stabilized in older animals (>one year in sheep; 2/3 years in cattle). Although weight gain might partly account for this pattern, the initial decline may also relate to inadequate levels of CYP enzymes in the youngest juveniles, but this would need to be confirmed in both species by targeted toxicokinetic studies during this perinatal period. The expression of these detoxifying enzymes is reported to rise rapidly with increasing postnatal age in many animal species, including sheep. Full article

The effect of cold smoking on the physicochemical, microbiological, and aromatic properties of Formaella-type cheese has not been previously investigated. In this study, experimental Formaella-type hard cheeses (≤38% moisture) were produced using a multistep high-temperature cooking process and subjected to weak (20 min) and intense (60 min) cold smoking, alongside an unsmoked control. Cheeses were analyzed before and after smoking and during refrigerated storage (up to 90 days). Smoking significantly influenced pH, water activity, and colour parameters, with intensively smoked cheeses exhibiting lower pH, reduced lightness (L*), and increased redness (a*) and yellowness (b*). Microbiological analyses revealed low viable counts across all samples, attributed to severe cooking steps and vacuum storage. Smoking, particularly at high intensity, significantly reduced total mesophilic counts and enterococci, while Enterobacteriaceae, staphylococci, yeasts, and moulds were not detected after manufacture. The dominant microbiota consisted mainly of lactic acid bacteria, identified by MALDI-TOF MS, including Enterococcus durans, Ent. faecium, Leuconostoc lactis, Leuconostoc mesenteroides, Streptococcus thermophilus, Lacticaseibacillus rhamnosus, and Lactobacillus curvatus. Headspace-SPME-GC-MS analysis identified 75 volatile compounds, with free fatty acids, ketones, aldehydes, and lactones as the predominant groups. Smoking introduced characteristic phenolic and furan derivatives associated with smoky aroma. Overall, smoking intensity modulated microbial dynamics and aroma development without compromising microbiological quality. Full article

Thamnaconus modestus (black scraper) is an economically important fish species in Chinese coastal fisheries, yet its pronounced fishy off-odor, primarily attributed to sulfur-containing compounds and trimethylamine (TMA), severely limits consumer acceptance and product diversification. However, a systematic investigation into how different thermal processing methods affect its volatile flavor profile is lacking. This study employed an integrated multi-instrumental flavoromics platform combining sensory evaluation, electronic nose (E-nose), electronic tongue (E-tongue), gas chromatography–ion mobility spectrometry (GC-IMS), and headspace solid-phase microextraction gas chromatography–mass spectrometry (HS-SPME-GC-MS), coupled with chemometric analysis, to systematically characterize the aroma variations of T. modestus subjected to steaming, boiling, deep-frying, and roasting treatments compared with raw samples. A total of 62 (GC-IMS) and 129 (GC-MS) volatile compounds were identified, from which 78 characteristic markers (VIP > 1) and 45 key odorants (OAV ≥ 1) were screened. Thermal processing markedly reduced sulfur-containing compounds and TMA concentrations (raw >> steamed ≈ boiled >> deep-fried > roasted) while promoting lipid oxidation- and Maillard reaction-derived aldehydes and furans. Two distinct flavor modulation patterns were revealed: moist-heat methods (steaming, boiling) generated grassy/fatty notes through moderate lipid oxidation, whereas dry-heat methods (deep-frying, roasting) produced characteristic roasted/nutty notes via synergistic activation of Strecker degradation and Maillard reaction. These findings provide scientific evidence for precise flavor quality control and diversified processing optimization of T. modestus products. Full article

Munronia pinnata (Meliaceae), a medicinal plant used in Zhuang traditional medicine, is recognized as a rich source of structurally diverse limonoids. In our continuing investigation of bioactive constituents from Guangxi medicinal plants, four new prieurianin-type limonoids, munropins G–J (1–4), were isolated from their aerial parts. Their structures were determined through comprehensive spectroscopic analysis, including nuclear magnetic resonance and high-resolution mass spectrometry, and further supported by quantum chemical calculations for electronic circular dichroism and statistical probability analysis. Munropins G (1) and H (2) feature an unprecedented C-12 β-D-glucosylated α-methyl-2′-hydroxypentanoate side chain and a C-17 β-substituted furan ring, with 1 being the 7-O-acetyl derivative of 2. Munropins I (3) and J (4) possess a formyl group at C-11, a 3-methyl-2-hydroxypentanoate ester at C-12, and a C-17 γ-hydroxy-α,β-unsaturated γ-lactone unit (21-hydroxy for 3, 23-hydroxy for 4), each existing as an equilibrating mixture of C-21 epimers—a phenomenon observed for the first time within a prieurianin-type framework. The absolute configurations of 1 and 2 were established by quantum chemical electronic circular dichroism calculations, while those of 3 and 4 remain to be assigned. All compounds were evaluated for cytotoxicity against human lung (A549), liver (HepG2), breast (MCF-7), and colon (HCT116) cancer cell lines and for anti-inflammatory activity in lipopolysaccharide-induced RAW 264.7 murine macrophages, but none exhibited significant effects at a concentration of 80 μM. This study expands the chemical diversity of Munronia limonoids and provides new molecular scaffolds for future structure–activity relationship investigations and chemotaxonomic markers for the Meliaceae family. Full article

Freshwater fungi have attracted considerable attention as a potential source of lead compounds with diverse and novel chemical structures and biological activities in drug discovery. This review summarizes 307 natural products of freshwater fungi from 1988 to the end of October 2025. These compounds are categorized into fourteen structural types, including fatty acids and their lactones (compounds 1–18), furans and furanones (compounds 19–31), pyrans and pyranones (compounds 32–109), benzoquinones, phenols and phenolic acids (compounds 110–141), naphthalenes and naphthalenones (compounds 142–192), authraquinones and xanthones (compounds 193–211, depsidones (compounds 212–217), macrolides (compounds 218–234), polyesters (compounds 235–237), alkaloids (compounds 238–251), peptides (compounds 252–280), terpenoids (compounds 281–300), steroids (compounds 301 and 302), and other compounds (compounds 303–307). Some of them displayed promising biological activity, mainly comprising antibacterial, cytotoxic, and nematicidal activities. The preliminary analysis of the Structure––Activity Relationship (SAR) of important compounds is also discussed. In the last section, current challenges and prospective research perspectives are briefly proposed based on opinions from previous reviews. This review would contribute to the understanding of the utilization and development of natural products derived from freshwater fungi as potent medical resources in the future. Full article

The valorization of agro-industrial byproducts through pyrolysis represents a sustainable route for generating multifunctional raw materials within the framework of a circular bioeconomy. In this study, rice husk (RH) and sugarcane bagasse (SCB) were pyrolyzed in a semi-continuous reactor at 500 °C in order to compare product yields and to characterize resulting gas, aqueous and tar fractions. SCB produced the highest bio-oil yield (44.2 wt%), whereas RH generated the highest char yield (42.9 wt%), consistent with its higher ash and lignin contents. In both cases, tar represented about 12 wt% of the bio-oil. Detailed characterization revealed that the liquid products contained oxygenated compounds of interest, mainly carboxylic acids, ketones, and phenols. Acetic acid was the predominant compound in the aqueous phases, while tars were composed mainly of phenols, ketones, furans, and acids. Particularly, phenols accounted for 52.6% and 37.8% of the total chromatographic area in RH and SCB tars, respectively, whereas ketones represented about 10% in both cases. These results show that pyrolysis of agro-industrial residues not only enables energy recovery but also provides liquid fractions enriched in value-added chemicals. Full article

This study investigated the influence of cocoa-bean amino acid profile on the formation of α,β-unsaturated carbonyls. Some of these heat-derived compounds generated primarily during roasting (often through Strecker degradation and aldol condensation) are of toxicological concern (e.g., the aneugenic 2-phenylcrotonaldehyde and the genotoxic furan-2(5H)-one). Here, their levels were compared by SAFE-GC/MS in cocoa of different origins, before and after roasting. Free amino acid profiles were determined by HPLC-MS/MS. All the investigated roasted beans showed similar total free amino acid contents (10.5–15.0 g·kg⁻¹) and profiles, while α,β-unsaturated aldehyde levels differed markedly between samples, and reached >200 µg·kg⁻¹ after roasting, indicating that amino acid availability alone does not govern their formation. Analysis of a commercial cocoa-free chocolate surrogate, however, revealed much lower amounts of both free amino acids (total 1.6 g·kg⁻¹) and amino-acid-derived α,β-unsaturated aldehydes (total 11 µg·kg⁻¹) than in chocolate, together with only traces of pyrazines (total 72 µg·kg⁻¹). In contrast, furan-2(5H)-one was found at similar levels in chocolate and the cocoa-free product (56–79 µg·kg⁻¹), confirming a completely different pathway where amino acids are not key reagents in its synthesis. Full article

Donor human milk (DHM) provided by human milk banks is considered the optimal feeding alternative to mother’s own milk for premature or medically compromised infants. Before distribution, DHM is subjected to Holder pasteurization (HoP) by milk banks to eliminate potential pathogens. In this study, FT-IR, GC and GC-MS were applied to characterize changes in the volatile organic compounds (VOCs) and lipid components of human milk (HM) samples that were treated by HoP. FT-IR analysis revealed changes in specific band regions, indicating modifications to triglycerides and fatty acid (FA) organization and possible disruption of the milk fat globule membrane. There was also an increase in ester groups, suggesting that HoP increases lipid oxidation. GC analysis showed a reduction in long-chain FAs, including certain omega-3 and omega-6 polyunsaturated FAs (PUFAs). GC-MS analysis showed that HoP-treated samples contained higher levels of alkanes, aldehydes, aromatics and ketones than raw HM. Conversely, other compounds, including furans, and alkynes, were found exclusively in pasteurized HM. These results show that HoP affects the lipid and VOC components of HM, highlighting the need for research into alternative pathogen elimination strategies in human milk bank practices. Full article

Driven by the growing demand for flavor diversification in the global craft beer market, conventional drum roasting for specialty malt faces limitations in time consumption and flavor retention. This study aimed to explore explosive puffing as a novel approach for specialty malt production. Base barley malt was treated via explosive puffing at 0.8 MPa to prepare puffed specialty malt, followed by comprehensive characterization of its physicochemical properties, volatile profile, and antioxidant activity, with brewing trials conducted at 15% grist substitution. Results showed that puffed malt reached a color of 183.15 EBC, with formation of roasted pyrazines and caramel-like furans, and a nearly 3-fold increase in total phenolic content and antioxidant capacity. At 15% addition, the puffed malt maintained wort free amino nitrogen and reducing sugar levels, while significantly enhancing beer color, roasted aroma, and antioxidant activity. These findings demonstrate that explosive puffing is a promising alternative to conventional roasting for producing specialty malt. Full article

By investigating the conditions for the C–C coupling reaction of p-terphenyls, we successfully synthesized C–C coupled dimeric p-terphenyls for the first time using a reaction system involving air, silica gel, and B(OH)₃. Additionally, we developed a novel method to synthesize furan-fused p-terphenyl dimers through solvent-free reactions by creatively applying rotary evaporation and heating. Compounds 6–12, 16, 20, and 22 demonstrated DPPH radical scavenging activity that was either stronger than or comparable to the positive control (vitamin C), with IC₅₀ values ranging from 0.14 to 4.61 μM. Compounds 4–22 also exhibited significant activity against α-glucosidase, with IC₅₀ values ranging from 0.37 to 17.9 μM, exceeding the efficacy of the positive control, acarbose. Moreover, compounds 6–14, 16–18, 21, and 22 demonstrated greater inhibitory activity against PTP1B compared with the positive control, oleanolic acid, with IC₅₀ values between 0.30 and 9.17 μM. These findings highlight their potential as promising leads or dietary supplements for the treatment and prevention of diabetes, as well as possible application as oxidative agents in food preservation. Full article

The current understanding of microbiota–flavor correlations in Chinese sourdough steamed bread is predominantly derived from the central provinces, with comparatively limited investigation in northeastern and northwestern regions. This study bridges this gap by analyzing traditional starters from Heilongjiang (HLJ) and Ningxia (TX) versus an industrial starter (JM) through integrated metagenomics and untargeted metabolomics. HLJ was dominated by Limosilactobacillus fermentum (14.75%), while TX featured a synergistic Lactiplantibacillus plantarum–Fructilactobacillus sanfranciscensis consortium. Metabolic pathway analysis revealed enhanced glycolysis, amino acid metabolism, and glycerophospholipid transformation driving flavor biosynthesis and dough rheology improvement, supported by nitrogen-metabolizing Bradyrhizobium spp. (6.00–6.61%). Core pathway enrichment established molecular foundations for region-specific flavors: HLJ generated sulfury/pungent notes via the enzymatic conversion of pentyl glucosinolate to isothiocyanates, whereas TX developed caramel–roasted aromas through stachyose/xylose-derived Maillard reactions forming 2-(methylthiomethyl)furan. Both consortia exhibited higher bitterness and lower umami than JM, with HLJ showing marginally higher umami and lower bitterness than TX. These findings elucidate the microbial mechanisms underlying regional flavor differentiation. Full article

This work presents the synthesis, characterization, and application of zirconium oxide (ZrO₂)-based catalysts, modified with macro (silica nanospheres, NSP-SiO₂) and mesopore templates (Pluronic 123), impregnated with tungstophosphoric acid (TPA), in the catalytic pyrolysis of tomato agro-industrial residues. The NSP-SiO₂ (SXX) and P123 (PYY) amount mainly influences the ZrO₂SXXPYY-specific surface area (S_BET) and average pore diameter (D_p). ³¹P MAS NMR and FT-IR characterization results show that TPA (H₃PW₁₂O₄₀) was partially transformed into [P₂W₂₁O₇₁]⁶⁻ and [PW₁₁O₃₉]⁷⁻ during the synthesis steps. The acidic properties of ZrO₂SXXPYY samples containing 25 and 50 wt% of TPA (ZrO₂SXXPYYT25 and ZrO₂SXXPYYT50, respectively) are dependent on both the TPA content and the support nature. Bio-oil composition and product selectivity were strongly influenced by the textural and acid-based properties of the catalysts. Notably, non-catalytic pyrolysis favored pathways leading to C2 compounds, with a high content of acetic acid and hydroxyacetone. In contrast, the use of catalysts promoted the formation of higher molecular weight oxygenated compounds (C5–C6), specifically furans, aldehydes, and ketones. Full article

Glioblastoma is one of the most aggressive tumours with a poor prognosis and a modest survival rate after diagnosis. Several trials for a more targeted and effective treatment are in progress. Protein kinase CK2 is upregulated in glioblastoma and creates a favourable environment for cell proliferation by supporting several survival pathways. Inhibitors of CK2 kinase activity were shown to restrict growth rate or to induce apoptosis in different cell culture and animal models. Recently, we described the selective CK2 inhibitor 6,7-dichloro-1,4-dihydro-8-hydroxy-4(4 methylphenylamino)methylen]dibenzo [b,d]furan 3(2H)-one (TF). In this study, we found that TF effectively reduces the proliferation of A1207 glioblastoma cells with an EC₅₀ value of 13.7 µM, which is equal to the EC₅₀ value of CX-4945, which was the first CK2 inhibitor in clinical phase II trials (13.9 µM). We investigated the effect of TF and temozolomide (TMZ) as a single or combination treatment in two glioblastoma cell lines, A1207 and U87. The treatment was carried out over 48 or 72 h, and, subsequently, the biological effects were evaluated. The proliferation of both cell lines was significantly impaired by the application of the drugs, and combination treatment with TF and TMZ proved superior to the individual treatments. Not only proliferation, as determined by cell confluence assays and BrdU incorporation, but also viability in terms of metabolic activity and cytotoxicity were affected by the treatment. The decrease in proliferation and viability is partly due to the induction of apoptosis, with both cell lines differing in terms of the pattern of apoptotic caspases. Taken together, TF in combination with TMZ may be a promising candidate for the treatment of glioblastoma in the future. Full article