Mechanism of molecular interaction between pyrazine flavor substances and Lysozyme: Based on spectroscopy and molecular docking studies

Tong, Wenhua; Li, Yiyun; Huang, Zhijiu; Wang, Shuqin; Chen, Guanying; Liu, Xingyan; Yang, Ying; Zhao, Liming

doi:10.1016/j.molliq.2023.122876

Cited by 6 publications

(1 citation statement)

References 51 publications

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“…Tetramethylpyrazine (TTMP), a pyrazine substance, is regarded as a crucial flavor component within Chinese liquor ( Fan et al, 2007 ; Shi et al, 2022 ). It is widely present in raw foods, processed foods, and alcoholic beverages alike ( Shi et al, 2022 ; Tong et al, 2023 ). Possessing an enjoyable aroma reminiscent of roasted peanuts, hazelnuts, and cocoa beans makes TTMP an essential aromatic compound ( Liu et al, 2024 ; Zhang, W. Q., et al, 2019 ).…”

Section: Introductionmentioning

confidence: 99%

The mechanism of Laceyella sacchari FBKL4.010 produced tetramethylpyrazine in the liquid fermentation by comparative transcriptomic techniques

Wang,

Huang,

Huang

et al. 2024

Front. Microbiol.

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Tetramethylpyrazine (TTMP) is considered a crucial flavor component in Moutai-flavored liquor. Laceyeella sacchari FBKL4.010 (L. sacchari) is the dominant species found in Moutai-flavor Daqu, and this study aims to determine the mechanism by which L. sacchari produces TTMP during liquid fermentation of Moutai-flavor Daqu. The results of the liquid fermentation performance demonstrated a gradual increase in biomass over time, while there was a gradual decline in residual glucose content and pH value. Furthermore, analysis of volatile components revealed that liquid fermentation significantly enhanced the production of TTMP in Moutai-flavor Daqu, with the relative content of TTMP reaching 14.24 mg/L after 96 h of liquid fermentation. Additionally, to explore the synthesis mechanism of TTMP, we compared differentially expressed genes (DEGs) of L. sacchari between 24 and 96 h using comparative transcriptomic techniques. The results indicated that DEGs involved in isoleucine, valine, and leucine biosynthesis pathway were upregulated, while those associated with isoleucine, valine, and leucine degradation pathway were downregulated, suggesting that the valine, leucine, and isoleucine biosynthesis pathway primarily contributes ammonia for TTMP synthesis. The findings of this study present an opportunity for further elucidating the production process of TTMP in Moutai-flavor Daqu during liquid fermentation.

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Section: Introductionmentioning

confidence: 99%

The mechanism of Laceyella sacchari FBKL4.010 produced tetramethylpyrazine in the liquid fermentation by comparative transcriptomic techniques

Wang,

Huang,

Huang

et al. 2024

Front. Microbiol.

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Study on the effect of enzymolysis combined fermentation on reducing the off‐flavor of egg white powder

Chen,

Ma,

Liu

et al. 2024

J Sci Food Agric

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BACKGROUNDThe application of egg white powder (EWP) was subject to its off‐flavor. In the present study, flavourzyme and lactic acid bacteria were used to treat egg white powder (EWP) and the mechanism effects of enzymolysis–fermentation were explored.RESULTSCompared with the control group, enzymolysis combined with fermentation treatment group (EW‐EF) reduced the four‐representative off‐flavor compounds (geranyl acetone, 1‐octen‐3‐ol, octanal and nonanal) by more than 62.66%. Fermentation produced esters with good flavor, and enzymolysis produced fresh amino acids. Characterization of protein structure indicated that fermentation decreased both fluorescence intensity and surface negative charges, accelerating the aggregation of proteins; enzymolysis promoted aggregation and degradation, improving the stability of the egg white proteins. Meanwhile, enzymolysis broke down the hydrophobic cavities bound to off‐flavor compounds, releasing protein‐bound off‐flavor compounds and removing them through fermentation.CONCLUSIONEW‐EF had the best effect of off‐flavor removal on EWP. The results of the present study could provide a green and effective method for improving the flavor of EWP. © 2024 Society of Chemical Industry.

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Interactions of ferulic acid and ferulic acid methyl ester with endogenous proteins: Determination using the multi-methods

Yang,

Wang,

Liu

et al. 2024

Heliyon

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Mechanism of molecular interaction between pyrazine flavor substances and Lysozyme: Based on spectroscopy and molecular docking studies

Cited by 6 publications

References 51 publications

The mechanism of Laceyella sacchari FBKL4.010 produced tetramethylpyrazine in the liquid fermentation by comparative transcriptomic techniques

The mechanism of Laceyella sacchari FBKL4.010 produced tetramethylpyrazine in the liquid fermentation by comparative transcriptomic techniques

Study on the effect of enzymolysis combined fermentation on reducing the off‐flavor of egg white powder

Interactions of ferulic acid and ferulic acid methyl ester with endogenous proteins: Determination using the multi-methods

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