Search Results (328)

Understanding genotype-specific responses to environmental stressors is vital for developing resilience strategies that ensure sustainable olive cultivation and productivity. In this work, cultivar ‘Oblica’ and several olive genotypes from the island of Mljet (Croatia) were exposed to short-term (21 days) salinity and drought treatments. In contrast to other olive genotypes, genotype M29 as well as cultivar ‘Oblica’ managed to maintain growth and chlorophyll a levels under salinity stress to the same level as the control. Drought, however, significantly reduced the growth parameters in all olive trees. Cultivar ‘Oblica’ accumulated the greatest amount of Na⁺ ions in the leaves compared to olive genotypes from the island of Mljet, demonstrating superior resistance by translocating Na⁺ to leaf vacuoles. The observed reduction in K⁺ content in the roots of olive trees under all treatments suggests a generalized stress response. On the other hand, effective Ca²⁺ uptake has been identified as a crucial energy-saving strategy that olive trees use to cope with brief periods of salinity and drought. The proline content and activities of superoxide dismutase (SOD) and guaiacol peroxidase (GPOX) varied among the olive trees, highlighting the importance of antioxidative capacities and stress adaptation mechanisms. According to the obtained results, stress-resistant olive genotypes like ‘Oblica’ and M29 show potential for breeding resilient varieties. Full article

Commercial NH₄-Beta and Na-ZSM-5 zeolites were fluorinated with different amounts of NH₄F and using different procedures (room temperature, conventional refluxing, microwave refluxing). Samples were characterized by XRD, N₂ physisorption, FTIR, ¹H NMR, SEM-EDS, and TGA of adsorbed cyclohexylamine. An increase in the concentration of NH₄F led to fluorinated zeolites with higher surface areas and slightly lower amounts of Brønsted acid sites due to some dealumination. Fluorination by conventional or microwave refluxing at shorter times did not dealuminate ZSM-5, resulting in the formation of higher particle sizes. Ni/fluorinated beta catalysts were more active than Ni/fluorinated ZSM-5 catalysts for the hydrodeoxygenation of guaiacol at 180 °C and 15 bar of H₂ for 1 h due to their higher amount of acid sites. The appropriate proportion of metallic and Brønsted acid centers allowed for the selective obtention of cyclohexane (58%) for the Ni supported on beta fluorinated with NH₄F 0.1 M catalyst. The combination of this fluorinated beta to a Ni/ordered mesoporous carbon catalyst significantly boosted its selectivity to cyclohexane from 0 to 65%. Fluorinated ZSM-5 samples, although having stronger Brønsted acid sites, as observed by ¹H NMR, they had lower amounts, leading to higher selectivity to cyclohexanol when used as catalytic supports. Full article

Fermented soybeans are popular among many for their rich soy sauce-like aroma. However, the precise composition of this aroma remains elusive, with key aroma compounds unidentified. In this study, we screened the candidate genes ilvA and serA in BJ3-2 based on previous multi-omics data, and we constructed three mutant strains, BJ3-2-ΔserA, BJ3-2-ΔilvA, and BJ3-2-ΔserAΔilvA, using homologous recombination to fermented soybeans with varying intensities of soy sauce-like aroma. Our objective was to analyze samples that exhibited different aroma intensities resulting from the fermented soybeans of BJ3-2 and its mutant strains, thereby exploring the key flavor compounds influencing soy sauce-like aroma as well analyzing the effects of ilvA and serA on soy sauce-like aroma. We employed quantitative descriptive sensory analysis (QDA), gas chromatography–olfactometry–mass spectrometry (GC-O-MS), relative odor activity value analysis (rOAV), principal component analysis (PCA), orthogonal partial least squares-discriminant analysis (OPLS-DA), and partial least squares regression analysis (PLSR). QDA revealed the predominant soy sauce-like aroma profile of roasted and smoky aromas. GC-MS detected 99 volatile components, predominantly pyrazines and ketones, across the four samples, each showing varying concentrations. Based on rOAV (>1) and GC-O, 12 compounds emerged as primary contributors to soy sauce-like aroma. PCA and OPLS-DA were instrumental in discerning aroma differences among the samples, identifying five compounds with VIP > 1 as key marker compounds influencing soy sauce-like aroma intensity levels. Differential analyses of key aroma compounds indicated that the mutant strains of ilvA and serA affected soy sauce-like aroma mainly by affecting pyrazines. PLSR analysis indicated that roasted and smoky aromas were the two most important sensory attributes of soy sauce-like aroma, with pyrazines associated with roasted aroma and guaiacol associated with smoky aroma. In addition, substances positively correlated with the intensity of soy sauce-like aroma were verified by additional experiments. This study enhances our understanding of the characteristic flavor compounds in soy sauce-like aroma ferments, provides new perspectives for analyzing the molecular mechanisms of soy sauce-like aroma formation, and provides a theoretical framework for the targeted enhancement of soy sauce-like aroma in various foods. Full article

Soybean flavor is considered to be essential for the aroma quality of fermented soybeans (FS) with Bacillus subtilis BJ3-2 (BJ3-2) at 37 °C. However, the key aroma compounds of the soybean flavor must be further elucidated. In this study, two candidate genes (sdaAA and katX) of BJ3-2 involved in the control of soybean flavor production were screened using prior multi-omics data. FS samples with BJ3-2, BJ3-2ΔsdaAA, BJ3-2ΔkatX, and BJ3-2ΔsdaAAΔkatX were analyzed by quantitative descriptive sensory analysis (QDA), gas chromatography–olfactometry–mass spectrometry (GC-O-MS), relative odor activity values (ROAV), and aroma addition experiments. The QDA revealed that the aroma profile of the soybean flavor in FS consisted of “sweaty”, “smoky”, “beany”, “roasted”, and “sweet” attributes. A total of 20 aroma-active compounds were detected, and 13 of them with ROAV > 1 were identified as key aroma compounds. Moreover, aroma addition experiments were conducted to further confirm the key aroma compounds of soybean flavor. Among them, 2-methylbutyric acid, 2,3,5-trimethylpyrazine, and guaiacol contributed higher aroma intensity values and ROAV, resulting in “sweaty”, “roasted”, and “smoky” attributes of soybean flavor in FS, respectively, while 1-octen-3-ol was associated with the “beany” attribute. These findings provide novel insights into the aroma attributes of soybean flavor in FS and a new strategy for revealing the key aroma compounds in fermented foods. Full article

This study evaluates the fermentation performances of non-Saccharomyces strains in fermenting cherry must from Italian cherries unsuitable for selling and not intended to be consumed fresh, and their effects on the chemical composition of the resulting wine. Fermentation trials in 100 and 500 mL of must were carried out to select 21 strains belonging to 11 non-Saccharomyces species. Cherry wines obtained by six select strains were chemically analyzed for fixed and volatile compounds. Quantitative data were statistically analyzed by agglomerative hierarchical clustering, partial least squared discriminant analysis, and principal component analysis. Wines revealed significant differences in their composition. Lactic acid and phenylethyl acetate levels were very high in wines produced by Lachancea and Hanseniaspora, respectively. Compared to S. cerevisiae wine, non-Saccharomyces wines had a lower content of fatty acid ethyl esters 4-vinyl guaiacol and 4-vinyl phenol. The multivariate analysis discriminated between wines, demonstrating the different contributions of each strain to aroma components. Specifically, all wines from non-Saccharomyces strains were kept strictly separate from the control wine. This study provided comprehensive characterization traits for non-conventional strains that enhance the aroma complexity of cherry-based wine. The use of these yeasts in cherry wine production appears promising. Further investigation is required to ascertain their suitability for larger-scale fermentation. Full article

In the current study, two commercial industrial hemp (IH) fiber varieties (V1: CFX-2 and V2: Henola) were assessed for their ability to regulate salt-induced oxidative stress metabolism. For 30 days, plants were cultivated in greenhouse environments with five different salinity treatments (0, 50, 80, 100, 150, and 200 mM NaCl). Hydrogen peroxide (H₂O₂), malondialdehyde (MDA), and lipoxygenase (LOX) and antioxidant enzymes (superoxide dismutase (SOD), catalase, guaiacol peroxidase (GPOD), ascorbate peroxidase (APX), glutathione reductase (GR), and glutathione-S-transferase (GST)) were assessed in fully expanded leaves. At 200 and 100 mM NaCl concentrations, respectively, 30 days after saline treatment, plants in V1 and V2 did not survive. At 80 mM NaCl, the leaves of V2 showed higher concentrations of H₂O₂, MDA, and LOX than those of V1. Higher SOD, CAT, GPOD, APX, GR, and GST activity in the leaves of V1 up to 100 mM NaCl resulted in lower levels of H₂O₂ and MDA. At 80 mM NaCl, V2 demonstrated the total failure of the antioxidant defense mechanism. These results reveal that V1 demonstrated stronger salt tolerance than V2, in part due to better antioxidant metabolism. Full article

The study investigates the antibiotic resistance (AR) profiles and genetic determinants in three strains of guaiacol-producing Alicyclobacillus spp. isolated from orchard soil and pears. Their phenotypic characteristics, such as spore formation; resistance to different factors, including drugs or disinfectants; or production of off-flavor compounds, can affect the taste and aroma of spoiled products. Food and beverages are potential vectors for the transfer of antibiotic resistance genes, which is a growing health concern; thus, microorganisms in food and beverages should not be a potential source of drug resistance to consumers. Whole-genome sequencing (WGS) was utilized to identify antibiotic resistance genes, metabolic pathways, and elements associated with guaiacol and halophenol production. Minimum inhibitory concentration (MIC) testing revealed that all strains were susceptible to eight out of nine tested antibiotics (ampicillin, gentamycin, kanamycin, streptomycin, clindamycin, tetracycline, chloramphenicol, and vancomycin) but exhibited high resistance to erythromycin. Analysis indicated that the erythromycin resistance gene, ribosomal RNA small subunit methyltransferase A (RsmA), was intrinsic and likely acquired through horizontal gene transfer (HGT). The comprehensive genomic analysis provides insights into the molecular mechanisms of antibiotic resistance in Alicyclobacillus spp., highlighting the potential risk of these bacteria as vectors for antibiotic resistance genes in the food chain. This study expands the understanding of the genetic makeup of these spoilage bacteria and their role in antimicrobial resistance dissemination. Full article

Large amounts of agri-food waste are generated and discarded annually, but they have the potential to become highly profitable sources of value-added compounds. Many of these are lignin-rich residues. Lignin, one of the most abundant biopolymers in nature, offers numerous possibilities as a raw material or renewable resource for the production of chemical products. This study aims to explore the potential revalorization of agricultural by-products through the extraction of lignin and subsequent depolymerization. Different residues were studied; river cane, rice husks, broccoli stems, wheat straw, and olive stone are investigated (all local wastes that are typically incinerated). Traditional soda extraction, enhanced by ultrasound, is applied, comparing two different sonication methods. The extraction yields from different residues were as follows: river cane (28.21%), rice husks (24.27%), broccoli (6.48%), wheat straw (17.66%), and olive stones (24.29%). Once lignin is extracted, depolymerization is performed by three different methods: high-pressure reactor, ultrasound-assisted solvent depolymerization, and microwave solvolysis. As a result, a new microwave depolymerization method has been developed and patented, using for the first time graphene nanoplatelets (GNPs) as new promising carbonaceous catalyst, achieving a 90.89% depolymerization rate of river cane lignin and yielding several building blocks, including guaiacol, vanillin, ferulic acid, or acetovanillone. Full article

The potential for grapes and wine to be tainted following vineyard exposure to wildfire smoke is well established, with recent studies suggesting hops and apples (and thus beer and cider) can be similarly affected. However, the susceptibility of other crops to ‘smoke taint’ has not yet been investigated. Smoke was applied to a selection of fruits and vegetables, as well as potted lavender plants, and their volatile phenol composition determined by gas chromatography–mass spectrometry to evaluate their susceptibility to contamination by smoke. Volatile phenols were observed in control (unsmoked) capsicum, cherry, lavender, lemon, spinach and tomato samples, typically at ≤18 µg/kg, but 52 µg/kg of guaiacol and 83–416 µg/kg of o- and m-cresol and 4-methylsyringol were detected in tomato and lavender samples, respectively. However, significant increases in volatile phenol concentrations were observed as a consequence of smoke exposure; with the highest volatile phenol levels occurring in smoke-exposed strawberry and lavender samples. Variation in the uptake of volatile phenols by different crops was attributed to differences in their physical properties, i.e., their surface area, texture and/or cuticle composition, while the peel of banana, lemon, and to a lesser extent apple samples, mitigated the permeation of smoke-derived volatile phenols into pulp. Results provide valuable insight into the susceptibility of different crops to smoke contamination. Full article

Phenolic compounds with a position ortho to the free phenolic hydroxyl group occupied can be tyrosinase substrates. However, ortho-substituted compounds are usually described as inhibitors. The mechanism of action of tyrosinase on monophenols is complex, and if they are ortho-substituted, it is more complicated. It can be shown that many of these molecules can become substrates of the enzyme in the presence of catalytic o-diphenol, MBTH, or in the presence of hydrogen peroxide. Docking studies can help discern whether a molecule can behave as a substrate or inhibitor of the enzyme. Specifically, phenols such as thymol, carvacrol, guaiacol, eugenol, isoeugenol, and ferulic acid are substrates of tyrosinase, and docking simulations to the active center of the enzyme predict this since the distance of the peroxide oxygen from the oxy-tyrosinase form to the ortho position of the phenolic hydroxyl is adequate for the electrophilic attack reaction that gives rise to hydroxylation occurring. Full article

In order to contribute to the shift from petro-based chemistry to biobased chemistry, necessary to minimize the environmental impacts of the chemical industry, 2-methoxy-4-vinylphenol (4-vinyl guaiacol, 4VG) was used to synthesize a platform of biobased monomers. Thus, nine biobased monomers were successfully prepared. The synthesis procedures were investigated through the green metrics calculations in order to quantify the sustainability of our approaches. Their radical homopolymerization in toluene solution initiated by 2,2′-azobis(2-methylpropionitrile) (AIBN) was studied and the effect of residual 4VG as a radical inhibitor on the kinetics of polymerization was also explored. The new homopolymers were characterized by proton nuclear magnetic resonance (¹H-NMR) spectroscopy, size exclusion chromatography and thermal analyses (dynamical scanning calorimetry DSC, thermal gravimetric analysis TGA). By varying the length of the alkyl ester or ether group of the 4VG derivatives, homopolymers with T_g ranging from 117 °C down to 5 °C were obtained. These new biobased monomers could be implemented in radical copolymerization as substitutes to petro-based monomers to decrease the carbon footprint of the resulting copolymers for various applications. Full article

Flooding and drought are the two most devastating natural hazards limiting maize production. Exogenous glycinebetaine (GB), an osmotic adjustment agent, has been extensively used but there is limited research on its role in mitigating the negative effects of different abiotic stresses. This study aims to identify the different roles of GB in regulating the diverse defense regulation of maize against drought and flooding. Hybrids of Yindieyu 9 and Heyu 397 grown in pots in a ventilated greenhouse were subjected to flooding (2–3 cm standing layer) and drought (40–45% field capacity) at the three-leaf stage for 8 d. The effects of different concentrations of foliar GB (0, 0.5, 1.0, 5.0, and 10.0 mM) on the physiochemical attributes and growth of maize were tested. Greater drought than flooding tolerance in both varieties to combat oxidative stress was associated with higher antioxidant activities and proline content. While flooding decreased superoxide dismutase and guaiacol peroxidase (POD) activities and proline content compared to normal water, they all declined with stress duration, leading to a larger reactive oxygen species compared to drought. It was POD under drought stress and ascorbate peroxidase under flooding stress that played crucial roles in tolerating water stress. Foliar GB further enhanced antioxidant ability and contributed more effects to POD to eliminate more hydrogen peroxide than the superoxide anion, promoting growth, especially for leaves under water stress. Furthermore, exogenous GB made a greater increment in Heyu 397 than Yindieyu 9, as well as flooding compared to drought. Overall, a GB concentration of 5.0 mM, with a non-toxic effect on well-watered maize, was determined to be optimal for the effective mitigation of water-stress damage to the physiochemical characteristics and growth of maize. Full article

The pyrolysis of three different biomasses, rice husk (RH), zoita wood sawdust (ZW) and pine wood sawdust (PW), was studied at 500 °C in a multipurpose unit at the bench scale to determine the yields of the different products and the compositions and properties of the liquid products, with particular emphasis given to the alquitranous fractions (tars). It was possible to link the characteristics of the tars with the compositions of the raw biomasses and verify their potential in various applications. The analytical techniques employed in the characterization of biomasses included lignin, celulose and hemicellulose analysis, ultimate and proximate analysis and thermogravimetry–mass spectrometry analysis (TG-MS). Elemental analysis, gas chromatography–mass spectrometry (GC-MS), nuclear magnetic resonance spectroscopy (¹H NMR), Fourier transform infrared spectroscopy (FTIR) and size exclusion chromatography (SEC) were used to characterize the tars. The tar yields were 1.8, 7.4 and 4.0 %wt. in the cases of RH, ZW and PW, respectively. The tars showed higher carbon content, between 60.3 and 62.2 %wt., and lower oxygen content, between 28.8 and 31.6 %wt., than the corresponding raw biomasses. The main components of the tars had aromatic bases, with phenols representing more than 50%. Tar RH included more guaiacols, while Tars ZW and PW included more phenols and alkylated phenols. Full article

Phytoremediation is one of the effective technologies for removing pollutants from the aquatic environment. Toxic compounds such as chlorpyrifos can affect the physiological processes of aquatic plants, causing secondary oxidative stress in plant tissues. Macrophytes, like other organisms inhabiting the contaminated ecosystem, have developed a system of defense mechanisms, thanks to which plants can still exist in their natural ecosystem. Our research is a summary of the previously presented results of the effectiveness of purifying contaminated water with chlorpyrifos in the phytoremediation process and the second type of phytoremediation supported by microorganisms, which intensify the process of removing contaminants from the environment. This research concerned changes in nonenzymatic and enzymatic antioxidants in Canadian seaweed, needle spikerush and water mint caused by chlorpyrifos. The research determines changes in the total concentration of polyphenols, flavonoids and dyes (chlorophyll A, chlorophyll B, anthocyanins and carotenoids) as well as differences in the activity of guaiacol peroxidase and glutathione S-transferase. The analysis of the results showed an increase in the content of polyphenols and flavonoids. The reverse trend was observed in the case of the pigment content. The appearance of chlorpyrifos in the environment caused an increase in the activity of the examined enzymes. The process involving microorganisms that were obtained from places contaminated with pesticide proved to be more effective. This shows the cooperation of species living in an investigated ecosystem. Full article

Understanding of the mechanisms of heavy metal tolerance in algae is important for obtaining strains that can be applied in wastewater treatment. Cu is a redox-active metal directly inducing oxidative stress in exposed cells. The Cu-tolerant Chlamydomonas reinhardtii strain Cu2, obtained via long-term adaptation, displayed increased guaiacol peroxidase activity and contained more lipophilic antioxidants, i.e., α-tocopherol and plastoquinol, than did non-tolerant strain N1. In the present article, we measured oxidative stress markers; the content of ascorbate, soluble thiols, and proline; and the activity of superoxide dismutase (SOD), catalase (CAT), and ascorbate peroxidase (APX) in N1 and Cu2 strains grown in the absence or presence of excessive Cu. The Cu2 strain displayed less pronounced lipid peroxidation and increased APX activity compared to N1. The amount of antioxidants was similar in both strains, while SOD and CAT activity was lower in the Cu2 strain. Exposure to excessive Cu led to a similar increase in proline content in both strains and a decrease in ascorbate and thiols, which was more pronounced in the N1 strain. The Cu2 strain was less tolerant to another redox-active heavy metal, namely chromium. Apparently other mechanisms, probably connected to Cu transport, partitioning, and chelation, are more important for Cu tolerance in Cu2 strain. Full article