查看更多>>摘要：In this work, the structure of the haze of the blackberry wine and its main polyphenol components was evaluated. The shape of the haze of blackberry wine was observed by scanning electron microscope (SEM) and atomic force microscope (AFM), which revealed the leaf like particles with a thickness of about 2 nm. The formation of haze was associated with the accumulation of these smaller particles (rather than crystallization) to form larger particles which were preferentially precipitated to the bottom of the bottle during the aging of red wine. The main components of the haze of the blackberry wine were identified by high performance liquid chromatography (HPLC), solid state nuclear magnetic resonance (SS-NMR), Fourier transform infrared (FTIR) spectroscopy and differential scanning calorimetry (DSC). The results showed that polyphenols and protein with proportions of 37.48 g/100 g and 18.22 g/100 g, respectively. They are predominant in the blackberry wine haze, followed by 5.10 g/100 g total sugar and 17.99 g/100 g water. Ellagic acid (EA) and sanguisorbic acid (SA), as the main polyphenols, combined with protein to form haze. Among the trace elements in haze, the contents of sulfur, phosphorus and iron were higher with proportion of 0.61 g/100 g, 0.14 g/100 g and 0.14 g/100 g, respectively. This is the first time to report the haze structure of blackberry wine and the main polyphenol compounds in haze. This work provides a reference for research on formation mechanism of the haze of fruit wine and reducing or solving of them.
查看更多>>摘要：Anthocyanins from the fruits of Lycium ruthenicum Murray (ACN) can be degraded by gut microbiota into metabolites and regulate the structure of gut microbiota. In order to investigate the prebiotic effect of ACN, the effects of ACN and its main monomer, petunidin 3-O-[rhamnopyranosyl-(trans-p-coumaroyl)]-5-O-[beta-D-glucopyranoside] (P3G), on gut microbiota of feces from healthy volunteers and patients with inflammatory bowel disease (IBD) were investigated by fermentation in vitro in the present study. As results, it was found that the gut microbiota of IBD feces was disordered compared with healthy feces. ACN and P3G both could regulate the gut microbiota of healthy and IBD feces, including increasing the relative abundance of Lactobacillus and Bifidobacterium, and decreasing the relative abundance of Escherichia/Shigella. While the positive effect of ACN was better than that of P3G in IBD fecal fermentation. What's more, the production of acetic, propionic and lactic acids was promoted by ACN and P3G in healthy fecal fermentation and only lactic acid was promoted by both ACN and P3G in IBD fecal fermentation. In short, they showed a similar effect to prebiotics on gut microbiota, and provided important theoretical support for the development of the fruits of L. ruthenicum as functional food ingredients.
NSTL
Elsevier