Search Results (321)

This study evaluated the responses of growing pigs to a matched compound enzyme in two feeding systems: a corn–soybean meal diet and a diversified diet. Two independent experiments were conducted, each using 80 pigs (Duroc × [Landrace × Yorkshire]; average body weight, 33.0 kg), which were assigned to two treatments in a randomized complete block design (RCBD) according to initial body weight and sex, with five replicate pens per treatment and eight pigs per pen. In Exp. 1, pigs were fed a corn–soybean meal diet without or with 0.02% compound enzyme formulated (including xylanase, β-glucanase, β-mannanase, cellulase and pectinase) for this diet type. In Exp. 2, pigs were fed a diversified diet without or with 0.02% compound enzyme (including xylanase, β-glucanase, β-mannanase, cellulase, pectinase, amylase and protease). The supplemental level of the compound enzyme was selected according to the substrate characteristics of each diet, especially the content of fibrous components, and was further aligned with the inclusion rate recommended for practical feed production. Growth performance, apparent total tract digestibility (ATTD), serum immune and inflammatory indices, jejunal digestive enzyme activities, and cecal microbiota were evaluated. In Exp. 2, the G:F was higher during days 15–28 (p < 0.05) and tended to increase the overall G:F (p = 0.06). In Exp. 1, dietary compound enzyme supplementation increased the ATTD of dry matter (DM), ether extract (EE), and gross energy (GE) on day 28 (p < 0.05), elevated serum immunoglobulin A (IgA) concentration (p < 0.05) on day 14, reduced serum concentrations of interleukin (IL)-1β, IL-6, and IL-8 on day 28 (p < 0.05), and increased jejunal amylase activity (p < 0.05). In Exp. 2, dietary compound enzyme supplementation increased the ATTD of DM, organic matter (OM), crude protein (CP), and GE (p < 0.05), and enhanced the activities of amylase and chymotrypsin on day 28 (p < 0.05). Enzyme supplementation reduced the abundance of Erysipelotrichaceae in Exp. 1 (p < 0.05) but increased the abundance of Chlamydiaceae in Exp. 2 (p < 0.05). In conclusion, matched compound enzyme supplementation improved nutrient utilization in both diet systems, but the response profiles differed. The diversified diet system showed clearer improvements in feed efficiency and protein-related digestibility. Full article

Alginate is the main structural polysaccharide in brown algal cell walls and is widely used in pharmaceuticals, textiles, cosmetics, feed, and other fields. Its tradition production methods feature low yield, high water consumption and environmental pollution, which need industrial upgrading. In this study, Aeromonas hydrophila W-02, a bacterial strain capable of simultaneously producing high levels of cellulase, pectinase, and glucanase, was isolated and identified from kelp humic liquid. Genome sequencing revealed that it has 5781 genes, 116 of which are related to glycoside hydrolysis. When A. hydrophila W-02 was applied to kelp for alginate extraction, the optimized bacterial method achieved a 38.21% yield, four times that of the traditional acid coagulation–acidification method (8.12%). Alginate was used to prepare alginate fiber and its performance indices were compared with those of commercial fibers. Scanning electron microscopy and mechanical properties analysis revealed no significant difference between alginate fibers from this novel process and commercial alginate. This study provides an efficient and green approach for alginate preparation and provides data to support the industrialization of high-efficiency bio-based alginate extraction. Full article

Pectinases are a group of enzymes widely applied in agri-food processes. This study aimed to isolate and characterize pectinase-producing yeasts and yeast-like fungi from soil and humus samples collected in a Moroccan argan forest, a region characterized by arid to semi-arid climatic conditions, with emphasis on screening and evaluating their pectinolytic activity. Among nine isolated strains, four exhibited detectable pectinolytic activity on pectin agar medium. Two promising isolates were molecularly identified by ITS region sequencing as Coniochaeta pulveracea PX765016 and Coniochaeta ligniaria PX765017. Notably, C. pulveracea PX765016 showed the highest pectinolytic potential, with a pectinolytic degradation index of 4.2 on pectin agar. This strain also exhibited maximal pectinase production after 96 h of submerged fermentation in YEPD medium under optimized conditions of pH 4, 30–35 °C, and 0.5% (w/v) pectin. The crude enzyme obtained under these conditions exhibited a specific activity of 559.90 ± 11.62 U/mg. The enzyme was subsequently subjected to sequential purification comprising ammonium sulfate precipitation, dialysis, and gel filtration chromatography on a Sephadex G-100 column, yielding a 2.99-fold purification with a final recovery of 14%. The purified enzyme exhibited optimal activity at pH 6.0 and 40–55 °C, with a reaction time of 20 min. Kinetic analysis of pectin hydrolysis revealed a Michaelis–Menten constant (Km) of 7.33 mg pectin per mL and a maximum reaction velocity (Vmax) of 1666.7 U/mg. To the best of our knowledge, this is the first report of pectinase production by a member of the genus Coniochaeta, and the first characterization of pectinase activity from C. pulveracea. Full article

Sea buckthorn is a valuable medicinal and edible plant, but the sour and astringent taste of its fruit limits the development of the related processing industry. This study focused on establishing the optimal composite enzymatic hydrolysis strategy to reduce acerbity during processing of sea buckthorn berries, while preserving the antioxidant activity. The results indicated that the most effective conditions for deacidification and deastringency were achieved with a pectinase-to-tannase mass ratio of 1:1, an enzyme dosage of 0.20%, at a pH of 4.50, a temperature of 50 °C, and a duration of 4 h. Under this treatment, the sea buckthorn could retain its potent antioxidant activity. Furthermore, a significant alteration was observed in the levels of 36 metabolites, which were correlated with the sensory attributes of the sea buckthorn. The findings of this study provided a theoretical basis for the enhanced utilization of sea buckthorn in processing and for a deeper understanding of its bioactive properties. Full article

Phenolic compounds in Muscat grape juice contribute to antioxidant capacity, functional properties, and sensory quality; however, conventional enzymatic maceration is often limited in efficiency and typically requires elevated temperatures. This study systematically compared pectinase-assisted heat maceration (P45-HM), low-temperature pectinase maceration (P-CM), and low-temperature maceration mediated by the psychrotolerant yeast Metschnikowia pulcherrima (Mp-CM) in Muscat grape juice. Mp-CM significantly enhanced the extraction and transformation of phenolic compounds, with total phenolic and flavonoid contents increasing by 8.01% and 13.14%, respectively, compared with P-CM, and by 27.06% and 55.28%, respectively, compared with P45-HM. Moreover, Mp-CM exhibited higher antioxidant activities, as determined by DPPH, ABTS, and FRAP assays, as well as greater sodium glycocholate-binding capacity than P-CM (p < 0.05). Correlation analysis revealed strong positive correlations between phenolic composition and biological activities. Volatile compounds were analyzed by HS-SPME-GC-MS combined with principal component analysis (PCA), demonstrating distinct aroma profiles. Mp-CM was enriched in terpenes (14.63% higher than P-CM), whereas P-CM was dominated by esters, suggesting that M. pulcherrima possesses a distinct biotransformation capacity that modulates volatile compounds potentially contributing to the characteristic Muscat aroma. These findings indicate that Mp-assisted cold maceration represents an efficient and promising biological maceration strategy for enhancing the quality of grape juice. Full article

Flavonoids from Pinus koraiensis needle (PN) litterfall were efficiently recovered using an enzyme-assisted ultrasonic extraction (EAU) method optimized via response surface methodology (RSM). The optimal conditions (enzyme dosage 1.7%, ethanol concentration 70%, ultrasonic time 21 min, cellulase–pectinase ratio 1:3, liquid–solid ratio 40:1, enzymatic hydrolysis at 42.5 °C for 1 h, ultrasonic extraction at 50 °C and 150 W) yielded a total flavonoid content (TFC) of 17.08 mg rutin/g, which was significantly higher than that obtained via conventional extraction (CE). Scanning electron microscopy (SEM) confirmed that the treatment disrupted the cell wall, promoting flavonoid release. Ultra-performance liquid chromatography coupled with triple-quadrupole time-of-flight mass spectrometry (UPLC-Triple-TOF/MS) identified 60 flavonoids in the purified extract obtained under the optimal EAU conditions (OT group), including quercitrin, tiliroside, taxifolin, and procyanidin B2. Fourier-transform infrared spectroscopy (FTIR) and differential scanning calorimetry (DSC) showed higher crystallinity but slightly reduced thermal stability for OT flavonoids. Notably, compared with the purified flavonoids obtained by CE (CK1 group), the OT group achieved a higher TFC and exhibited significantly better in vitro antioxidant activity (DPPH IC₅₀ = 71.82 μg/mL; ABTS IC₅₀ = 28.93 μg/mL) and in vitro carbohydrate-digesting-enzyme-inhibitory activity (α-glucosidase (α-GLU) IC₅₀ = 79.52 μg/mL; α-amylase (α-AMY) IC₅₀ = 793.9 μg/mL), with α-AMY inhibition being approximately 8.2-fold higher. These findings suggest that enzyme-assisted ultrasonic extraction is an efficient and reliable method for recovering flavonoids from PN and may provide a theoretical reference for the development and utilization of these flavonoids. Full article

According to an FAO report, the total area of saline-alkali land worldwide is approximately 954 million hectares, accounting for about 20% of global cultivated land. Saline-alkali stress significantly reduces soybean (Glycine max L.) yield and quality, and saline-alkali-tolerant plant growth-promoting bacteria (PGPB) have shown important application value for soybean planting in such farmlands. In this study, 15 strains of saline-alkali-tolerant bacteria were isolated from saline-alkali soil in Anda City, Heilongjiang Province, China, and identified morphologically, belonging to the genera Enterobacter, Bacillus, Chryseobacterium, Acinetobacter, Enterococcus, and Pseudomonas. Through tests for nitrogen fixation, phosphorus solubilization, potassium solubilization, hydrolase production (including pectinase, amylase, and protease), and germination promotion assays, Bacillus pumilus AD14 was identified as having the best growth-promoting effect on soybean seedlings. Pot experiments in saline-alkali soil showed that AD14 significantly promoted soybean seedling growth, increasing plant height by 5.63–6.37 cm and root length by 3.58–3.99 cm compared to the control. AD14 also enhanced saline-alkali tolerance by improving the activity of antioxidant enzymes including superoxide dismutase (SOD), peroxidase (POD), and catalase (CAT) and increasing soluble sugar and protein contents. Meanwhile, soil pH decreased by 10.94–12.15% and soluble salt content decreased by 9.59–13.39% after planting, and soil enzyme activities (including urease, sucrase, and catalase) increased markedly. These results demonstrate the great potential of AD14 for soybean planting in saline-alkali soil. This study provides a relevant reference for enriching the resources of saline-alkali-tolerant PGPB and developing new biological agents suitable for soybean planting in saline-alkali soils. Full article

Table olives, particularly traditionally fermented cracked-style green olives, rely on natural microbial activity without chemical debittering, with fungi playing key roles; in contrast, arbutus berry fermentation remains less characterized in terms of microbial functionality. This study investigated the enzymatic and antibacterial potential of fungal isolates from both systems. A total of 84 isolates belonging to Aureobasidium, Candida, Cryptococcus, Saccharomyces, Pichia, Issatchenkia, Torulaspora, and Sporobolomyces were screened for hydrolytic enzymes (pectinases, amylases, cellulases, xylanases, lipases, proteases, tannases, and β-glucosidases) using selective media, and for antibacterial activity against major foodborne pathogens. Isolates from arbutus fermentation showed no relevant enzymatic or antibacterial ability. In contrast, several isolates from olive fermentation exhibited significant functional traits. Aureobasidium pullulans demonstrated broad enzymatic capacity, producing amylases, esterases, and tannases, along with lipid hydrolysis, but also expressed cellulase, pectinase, and protease abilities. Cryptococcus spp. displayed interesting profiles, with low cellulolytic and pectinolytic capacity and higher phenolase, esterase, and lipase capacities. Antibacterial activity was observed exclusively against Gram-positive bacteria, particularly Staphylococcus aureus and Listeria monocytogenes, mainly among Candida membranifaciens, Cryptococcus spp., and A. pullulans. Overall, table olive fermentation isolates showed promising biotechnological potential for food preservation and quality enhancement, whereas arbutus isolates appeared to have limited functional relevance. Full article

Aureobasidium pullulans is a polyextremotolerant yeast-like fungus increasingly recognized for its role in food ecosystems and its emerging potential in flavour development and nutrient modulation. However, systematic evaluations of autochthonous grape-associated populations integrating technological performance and safety-related traits remain limited. This study provides a broad phenotypic screening of 70 isolates from Maraština grapes (Dalmatia, Croatia), applying an integrated functional screening approach to link enzymatic potential, environmental resilience, and food safety. Most isolates displayed multiple hydrolytic enzymes, with widespread cellulase, pectinase, xylanase, esterase, and protease activities. Several isolates showed very high enzymatic indices, supporting their potential for plant-derived substrate transformation, aroma release, and food processing applications. β-glucosidase and urease activities were common, while amylase was limited. Ecological screening confirmed robust adaptability to salinity, osmotic stress, and wide pH ranges. Notably, 31% of isolates demonstrated phosphate solubilization capacity, indicating a possible contribution to mineral bioavailability and nutritional enhancement. Safety screening revealed decarboxylation of selected amino acids, while two isolates lacked detectable activity, highlighting them as candidates for further safety evaluation. Overall, this work establishes a framework for selecting A. pullulans isolates for next-generation, flavour-oriented and nutritionally enhanced food applications, supporting sustainable bioprocessing and future industrial validation. Full article

Maize is one of the most widely cultivated crops worldwide and is extensively used for animal feed and industrial applications. Plant height (PH) and ear height (EH) are critical determinants of lodging resistance and tolerance to high planting density, and coordinated regulation of these traits is essential for yield improvement. In this study, 479 maize inbred lines from Northeast and North China were genotyped using 7861 single-nucleotide polymorphism (SNP) markers to perform a genome-wide association study (GWAS). After controlling for population structure and relatedness, the mixed linear model (MLM) identified 20 loci significantly associated with PH on chromosomes 2, 4, 5, 6, 7, and 8, and 8 loci associated with EH on chromosomes 2, 3, 4, and 7. A total of 23 candidate genes were identified, including PLATZ8, pectin methylesterase 36, and leucine-rich repeat extensin 14. Gene Ontology (GO) enrichment analysis revealed significant enrichment in biological and molecular functions such as DNA binding, pectinesterase activity, zinc ion binding, ATP binding, and uniporter activity. Bioinformatic characterization of the two most likely candidate genes, Zm00001d002726 and Zm00001d015394, showed that both possess a typical compact four-exon structure. Functional prediction indicated that Zm00001d002726 encodes a pectinesterase/pectinase, potentially regulating cell elongation through pectin degradation and remodeling of the cell wall. Pectinesterase activity may influence PH and EH by mediating pectin demethylation within the cell wall. In contrast, Zm00001d015394 encodes a PLATZ family transcription factor that may regulate downstream gene expression through DNA-binding activity. These findings provide insight into the genetic architecture and potential molecular mechanisms underlying PH and EH in maize and offer a foundation for future breeding efforts. Full article

This study aimed to develop a biotechnological process for producing a lactic-fermented tomato ingredient (Solanum lycopersicum) capable of acting as a natural reddish colorant and enhancing microbiological stability in fresh pork sausage, reducing dependence on cochineal carmine, whose market price has fluctuated substantially. The bioprocess was conducted at industrial scale using a 10% tomato flour solution subjected to enzymatic hydrolysis with pectinases to release lycopene, followed by co-culture fermentation with Lacticaseibacillus paracasei ATCC 25302 and Pediococcus acidilactici ATCC 8042 to convert sugars into lactic acid. The antimicrobial potential of the ingredient was assessed through minimum inhibitory concentration assays using the Computational Microbial Density Scanning method against microbiota isolated from fresh pork sausage. A dose-dependent inhibitory effect was observed, with significant growth reduction from 2%. The fermented ingredient was then applied at 2% (w/w) in fresh pork sausage, partially or fully replacing cochineal carmine. Instrumental color analysis showed that 2% enabled a 50% reduction in cochineal carmine without compromising color. Microbiological stability evaluated using the MicroLab_ShelfLife method revealed a substantial reduction in microbial growth rates in treated groups. Overall, lactic-fermented tomato can partially replace cochineal carmine while preserving sensory color and providing an antimicrobial function, thereby enhancing product stability and shelf-life. Full article

Rising consumer demand for functional beverages has accelerated the development of health-promoting, fruit-based ready-to-drink (RTD) products. This study investigated the effects of incubation temperature (50–80 °C) and time (60–240 min) on pectinase-assisted extraction (0.1% v/v) of date palm (Phoenix dactylifera L., Bahi variety) juice and subsequently formulated antioxidant-rich RTD beverages by blending the optimized extract with quince and jujube juices. The optimal extraction condition (50 °C, 60 min) was selected based on maximizing bioactive compound recovery rather than yield, achieving total phenolic content of 326.33 mg GAE/100 mL, total carotenoid content of 1.08 mg β-carotene equivalents/100 mL, and strong antioxidant activity (DPPH: 514.06; FRAP: 595.38 µmol TE/100 mL). Although maximum yield (81.25%) was obtained at 60 °C for 240 min, functional quality was prioritized. Six RTD formulations were developed using a constrained simplex-lattice mixture design. All blends exhibited significantly enhanced phenolic content, carotenoids, and antioxidant capacity compared to the control, while pH and acidity remained stable (p > 0.05). Sensory evaluation indicated that the formulation containing 70% date palm, 15% quince, and 15% jujube achieved the highest acceptability (6.50). These findings highlight the potential of this tri-fruit blend as a functional RTD beverage, warranting further studies on shelf-life stability. Full article

To investigate the key role of endophytic fungi in maintaining host adaptability and overall health, endophytic fungi were isolated from healthy root, stem and leaf tissues of Impatiens hawkeri, and the dominant strain FG8 with growth-promoting and antagonistic functions was screened. Strain FG8 was identified as Thelonectria veuillotiana by morphological and molecular biological methods. It exhibited an antifungal rate of 58.57% against Stagonosporopsis cucurbitacearum, the pathogen causing leaf spot disease of I. hawkeri. The broad-spectrum antifungal activity was verified by the plate confrontation method, and FG8 showed inhibitory effects on six common pathogenic fungi, with the highest inhibition rate of 64.5% against Apiospora intestini. Furthermore, strain FG8 displayed remarkable growth-promoting and antagonistic characteristics: it produced indole-3-acetic acid at 12.74 μg/mL, and possessed the abilities of phosphate solubilization, potassium mobilization, nitrogen fixation and siderophore synthesis. Its antagonistic activity was mediated by β-glucanase, amylase, cellulase and pectinase. Meanwhile, FG8 significantly induced the activities of four defensive enzymes in I. hawkeri, including superoxide dismutase (SOD), peroxidase (POD), catalase (CAT) and polyphenol oxidase (PPO). Seed growth-promotion experiments demonstrated that the root length, plant height, fresh weight and dry weight of seedlings in the FG8-treated group were significantly higher than those in the control group. These results indicate that strain FG8 has both growth-promoting and biological control functions, which can provide a potential resource for the biological control of I. hawkeri leaf spot and the development of fungal fertilizers. Its field application effect and mechanism of action need to be further explored. Full article

Saponins, the primary bioactive constituents with immunomodulatory activities in Baoyuan decoction—a traditional Chinese medicine formula composed of ginseng, astragalus, licorice, and cinnamon—are limited by low extraction yield, poor stability, and easy degradation. In this study, cellulase and pectinase were used for the extraction of saponins from Baoyuan decoction and optimized by response surface methodology. Subsequently, the optimal extracts were microencapsulated by spray drying with soy protein isolate (SPI) or high-oleic acid soy protein isolate (HOSPI) and pectin (PE) as composite wall materials, followed by application evaluation in gummies and in vitro digestion. After optimization, the total saponin yield was 63.68 ± 0.15 mg/g. HOSPI-PE microcapsules (HBP) had a higher encapsulation efficiency (90.38%), smaller particle size, and lower hygroscopicity than SPI-PE ones (SBP). Furthermore, both microcapsules showed good stability during storage and controlled release, with 60.9% of saponins in SBP and 65.8% in HBP being delivered to the intestinal phase during in vitro digestion of microparticles. When applied in gummies, microcapsule gummies retained satisfactory sustained-release in vitro digestion (23.0% released in the stomach and 66.2% in the small intestine). In contrast, the unencapsulated gummies exhibited a burst release (74.4%) at 30 min in gastric digestion. This study provides theoretical and technical insights into the development of plant-derived functional foods and promotes the practical application of microencapsulation in functional gummy candies. Full article