Baoguo Sun's research while affiliated with Beijing Technology and Business University and other places

Publications (480)

Article
The interaction between 1,3-dimethyltrisulfide and aroma-active compounds in sesame-flavor baijiu was evaluated by Feller's additive model and Odor Activity Value Approach, and the reason for the interaction can promote the release of fruity and caramel aromas of ethyl caproate, ethyl was explored by the Partition Coefficient Approach. The interact...
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The solid-state fermentation of Baijiu is complicated by the co-fermentation of many microorganisms. The instability of the composition and abundance of the microorganisms in the fermentation process leads to fluctuations of product quality, which is one of the bottleneck problems faced by the Strong-flavor Baijiu industry. In this study, we establ...
Article
In this study, two ultrashort dipeptides, diphenylalanine (FF) or C-terminal amidated diphenylalanine (DPA), were covalently self-assembled with genipin to obtain two well-defined supramolecular peptide nanoparticles for the detection of pyrethroids. DPA-genipin nanoparticles (PNPs) demonstrated excellent dual-emission fluorescence characteristics,...
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A visual and digital platform was constructed by peptide-based molecularly imprinted polymers (PMIPs) for specific recognition and detection of ethyl carbamate (EC). Here, the optosensing core was creatively constructed by the covalent assembly of dipeptides (H-Phe-Phe-OH) and genipin biomolecules for high fluorescence quantum yield and dual-signal...
Article
Pyrraline, one of advanced glycation end-products, is formed in advanced Maillard reactions. It was reported that the presence of pyrraline was tested to be associated with nephropathy and diabetes. Pyrraline might result in potential health risks because many modern diets are heat processed. In the study, an integrated metabolomics by ultra-high-p...
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Encapsulating bioactive avenanthramides (AVAs) in carriers to respond to the environmental changes of food thermal processing allows the controlled release of AVAs for the effective inhibition of biohazards. In this study, fluorescent molecular imprinted polymers (FMIPs) loaded with AVAs were prepared by reverse microemulsion. The fluorescent signa...
Article
Osteoporosis commonly occurs in the older people and severe patients, with the main reason of the imbalance of bone metabolism (the rate of bone resorption exceeding the rate of bone formation), resulting in a decrease in bone mineral density and destruction of bone microstructure and further leading to the increased risk of fragility fracture. Rec...
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Several reports have demonstrated that natural polysaccharides exert protective effects on intestinal barrier function. In our previous study, we isolated a polysaccharide named HSP-W from Huangshui (HS). In the present study, the protective role of HSP-W in LPS-induced intestinal barrier dysfunction was determined by several molecular biological t...
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Fatty acid ethyl esters are important flavor chemicals in strong-flavor Baijiu. Monascus purpureus YJX-8 is recognized as an important microorganism for ester synthesis in the fermentation process. Enzyme LIP05 from YJX-8 can efficiently catalyze the synthesis of fatty acid ethyl esters under aqueous phase, but the key catalytic sites affecting est...
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Petro-plastic wastes cause serious environmental contamination that require effective solutions. Developing alternatives to petro-plastics and exploring feasible degrading methods are two solving routes. Bio-plastics like polyhydroxyalkanoates (PHAs), polylactic acid (PLA), polycaprolactone (PCL), poly (butylene succinate) (PBS), poly (ethylene fur...
Article
This experiment investigated the dynamic sensory profile and changes in retronasal aroma during the drinking process of baijiu (53%Alcohol by Volume). The Temporal Check-All-That-Apply (TCATA) method was used to characterize the dynamic sensory changes of baijiu. The use of Vocus proton transfer reaction mass spectrometry (Vocus-PTR-MS) in combinat...
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Sauce-flavor Baijiu is representative of solid-state fermented Baijiu. It is significant to deeply reveal the dynamic changes of microorganisms in the manufacturing process and their impact on the formation of flavor chemicals correlated with the quality of Baijiu. Sauce-flavor Baijiu manufacturing process can be divided into seven rounds, from whi...
Article
This study investigated the aroma-active compounds and compared the differences of three different grades of sesame-flavor Baijiu by headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography-olfactometry-mass spectrometry (GC-O-MS). A total of 54 aroma-active compounds were detected. Principal component analysis showed that JZ...
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Excessive alcohol consumption (≥15 drinks per week) causes chronic diseases and multiple other health conditions. Nevertheless, alcohol beverages have been used as a vital medicine ingredient in various cultures since ancient times. A wealth of epidemiological and experimental research has shown that light-moderate alcohol consumption, regardless o...
Article
Reducing sodium intake without decreasing saltiness perception remains an important target in the food industry. This study developed an effective protocol for evaluating the saltiness perception enhanced by umami compounds. Two sodium chloride solutions (2.00 and 6.00 g/L) were the preferred concentrations for consumers. Two-alternative forced-cho...
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JIUYAO is an important saccharification starter in the production of huangjiu and is also an important source of flavor. In this study, the microbial community structure of JIUYAO from Fangxian was studied by high-throughput sequencing (HTS) technology for the first time. The volatile flavor compounds of the JIUYAO metabolites were also analyzed by...
Article
An insufficient intracellular H2O2 level and overexpressed glutathione (GSH) are still the major challenges for effective chemodynamic therapy (CDT). Inspired by the unique glutamine metabolism pathway in cancer cells, herein, intelligent nanocatalytic theranostics is used to enhance intracellular reactive oxygen species (ROS) accumulation via the...
Article
Oral administration of bioactive peptides with α-glucosidase inhibitory activities is a promising strategy for diabetes mellitus. The wheat germ peptide Leu-Asp-Leu-Gln-Arg (LDLQR) has been previously proven to inhibit the activity of α-glucosidase efficiently. However, it is still difficult to transport the peptide to the intestine completely due...
Article
Advancing an in-depth understanding of the stabilization mechanism of the whippable emulsions co-stabilized by protein colloidal particles and emulsifiers is necessary for the construction and modulation of emulsions suitable for a wider range of foods. In this study, four typical nonionic (GMS: glycerol monostearate, GML: glycerol monolaurate, Twe...
Article
Starch can form inclusion complexes with various phenolic compounds. The structure of phenolic compound and the amylose/amylopectin ratio of starch affect their complexing ability and functional properties. In this study, 5-heptadecylresorcinol (ARs-17) and 5-heneicosylresorcinol (ARs-21) were screened and the influences of amylose content on the f...
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Understanding how Baijiu facilitates blood circulation and prevents blood stasis is crucial for revealing the mechanism of Baijiu for cardiovascular disease (CVD) risk reduction. Here we established a zebrafish thrombosis model induced using arachidonic acid (AA) to quantitatively evaluate the antithrombotic effect of Wuliangye Baijiu. The preventi...
Article
Sonochemistry shows remarkable potential in the synthesis or modification of new micro/nanomaterials, particularly the cross-linked emulsions for drug delivery. However, the trend of utilizing sonochemical emulsions for delivery of food-derived bioactive compounds has been just started. The extension of sonochemistry as a tool for engineering bioac...
Article
Brown rice (BR) is rich in nutrients and becoming a good source for convenience rice development. However, the bran layer of BR and freeze-thawing in food supply chains affects the rice texture and limits the palatability. This study aims to apply the preprocessing method of ultrasound-assisted cellulase (UAC) that has been demonstrated to improve...
Article
Myofibrillar proteins (MPs) and the quality of meat strongly depend on the properties of MP gels, which in turn depend on several parameters that include the thermal history and the concentration of metal ions. Strontium element (Sr) widely exists in mineral water and is found as strontium ions (Sr2+), which is an essential trace element for humans...
Article
To differentiate whole wheat foods from refined wheat foods is still challenging grain industry and confusing consumers. Alkylresorcinols (ARs), as biomarkers of whole wheat grains, can serve for assessing the authenticity of whole wheat foods. Herein, a highly efficient fluorescence sensing platform (CDs@MIP) for rapid and sensitive analysis of AR...
Article
Oat is classified as a whole grain and contains high contents of protein, lipids, carbohydrates, vitamins, minerals, and phytochemicals (such as polyphenols, flavonoids, and saponins). In recent years, studies have focused on the effects of oat consumption on reducing the risk of a variety of diseases. Reports have indicated that an oat diet exerts...
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Sauce-aroma Baijiu is a distilled Baijiu well-known in China, and features a unique sauce-aroma style formed by a complex producing process in a specific geographical environment. However, there are few comprehensive reviews of the factors influencing the formation of its flavor. To this end, reviews are hereby carried out over factors including di...
Article
WLY-0, as an α-D-glucan with a molecular weight (Mw) of 11.12 kDa, was successfully isolated and purified from Huangshui (HS). The results of methylation and NMR indicated that the mainchain of WLY-0 was (1 → 4)-α-D-glucan, with side chains linking at O-6. Meanwhile, the surface morphology characterization showed that WLY-0 had an irregular flake-l...
Article
Iron ions, one of the most common heavy metal pollutants in industrial waste materials, are continuously actively or passively delivered to the environment. Meanwhile, the importance of Fe³⁺ in biological processes in vivo can not be neglected due to its crucial role in maintaining normal physiological function. Therefore, a ratiometric fluorescenc...
Article
Food-derived bioactive peptides have many outstanding features like high safety, easy absorption, etc. However, explorations of the peptides are suffering from the limited knowledge of sample composition and low efficiency of separation techniques. In this work, a fast stop-flow two-dimensional liquid chromatography tandem mass spectrometry (2DLC-M...
Article
Brown rice (BR) is a promising source for convenience rice that are mostly stored frozen. However, freezing and thawing may cause deterioration in rice texture quality. To investigate how rice texture is influenced by freeze-thaw cycles, BR, the pretreated BR with partially ruptured bran layer (UER) and white rice (WR) were cooked and treated with...
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Organic acids are important components in alcoholic beverages, and have vital flavor contributions and physiological significance to the liquor body. Currently researchers focus on the identification, metabolism and physiological significance of organic acids in alcoholic beverage. However, the regulation of organic acids in complex microbial commu...
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By applying the aroma extract dilution analysis, 13 esters were found to have high FD factors in the Laobaigan flavor type of Baijiu. These were then quantified using GC-MS. In addition, 35 nonvolatile organic acids were quantified by a derivatization method combined with GC-MS. The perceptual interactions of lactic acid and ethyl lactate and that...
Article
The dynamic and complex peculiarities of the oral environment present several challenges for controlling the aroma release during food consumption. They also pose higher requirements for designing food with better sensory quality. This requires a comprehensive understanding of the basic rules of aroma transmission and aroma perception during food o...
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Monascus-fermented red mold rice (RMR) has excellent physiological efficacy on lipid metabolism and liver function. This study investigated the ameliorative effects of monascin (MS) from RMR on alcoholic liver injury (ALI) in mice, and further illustrated its mechanism of action. Results indicated that dietary MS intervention obviously ameliorated...
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Liquid-liquid extraction (LLE) is the most commonly utilized technique for the extraction of odor-active esters (OAEs) in strong-aroma types of Baijiu (SAB). However, since the contents of different OAEs in SAB vary widely, it is still a puzzle to ensure that all OAEs to be thoroughly extracted by LLE without the problem of saturated adsorption. He...
Article
Calcium carbonate (CaCO3) has long been used as a delivery system owing to its wide availability, biocompatibility, and degradability. However, it often suffers from many challenges toward rapid dissolution at stomach acid environment, low retention ability, and lack of sustained release. Many of these issues can be addressed by modifying the CaCO3...
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Baijiu is the national liquor of China, which has lasted in China for more than 2000 years. Abundant raw materials, multi-strain co-fermentation, and complex processes make the secrets of baijiu flavor and taste still not fully explored. Acid substances not only have a great influence on the flavor and taste of baijiu, but also have certain functio...
Article
To improve the sensory quality and promote the diversified development of duck meat, the identification and inhibition of key off-odorants in duck broth were comparatively characterized by using the sensomics approach and binary odor mixture analysis. Sensory evaluation results showed that Litsea pungens Hemsl (LPH) could strongly inhibit the duck...
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Nowadays, the classification of strong-aroma types of base Baijiu (base SAB) is mainly achieved by human sensory evaluation. However, prolonged tasting brings difficulties for sommeliers in guaranteeing the consistency of results, and may even cause health problems. Herein, an electronic tongue (E-Tongue) combined with a gas chromatography-mass spe...
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Chemodynamic therapy (CDT) is a promising tumor-specific treatment, but still suffering insufficient reactive oxygen species (ROS) levels due to its limited efficacy of Fenton/Fenton-like reaction. Polyphenol, as a natural reductant, has been applied to promote the efficacy of Fenton/Fenton-like reactions; however, its intrinsic pro-apoptosis effec...
Article
A novel strain, designated BJN0001, was isolated from the cellar mud of Chinese strong-flavor baijiu. The complete genome of strain BJN0001 was 2,688,791 bp and annotated with 2610 genes. Whole-genome similarity metrics such as average nucleotide identity (ANI) of BJN0001 with reference genomes reveals clear species boundaries of < 95% ANI value fo...
Article
Microorganisms release abundant volatile organic compounds, and these compounds have important roles in distant interactions and communication. However, the effects of microbial volatile organic compounds on microbial interactions remains unclear in traditional food fermentations. In this study, we applied high-throughput sequencing analysis to rev...
Article
Benzoic acids are always unstable during thermal processing. Herein, effects of typical molecular structure of benzoic acids and V-amylose on the formation and thermostability of inclusion complexes were investigated. Interestingly, the helical structure of six V-amylose transformed to V6a-amylose after complexing with four benzoic acids. Encapsula...
Article
By combining python script invocation, the batch processing of molecular docking was achieved to screen 20 potential umami peptides out of the 208 peptides identified in chicken soup. Nine peptides were dominated by umami taste according to sensory analysis, among which PPQEAAQF (2.56) has the highest umami intensity, followed by AEEHVEAVN (2.43) a...
Article
A double reaction site fluorescent probe (probe PPEO) was developed. The probe detects hydrazine by reaction with an α, β‐unsaturated ketone and o‐aminophenyl. Probe PPEO was a rare two reaction site hydrazine fluorescent probe. The strategy of double reaction sites can improve the atomic utilization of the probe. The limit of detection (LOD) of pr...
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As a deep-processed product of peach, the aroma characteristics of peach spirit have not been systematically studied, and there has been no research on improving the aroma quality through process improvement. Pervaporation technology was used for the first time in the production of peach spirit instead of distillation, and its critical aroma compou...
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It has been found that 2,4‐dithiapentane and dimethyl disulfide are readily prepared in useful yields from DMSO/(COCl)2 under different conditions. The reaction mixture of DMSO/(COCl)2 was treated with 1 equivalent of Et3N and 15 equivalents of H2O to afford 2,4‐dithiapentane, whereas dimethyl disulfide was obtained by the treatment DMSO/(COCl)2 wi...
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Quinoa, known for its nutritional quality and as a low GI food, has arose great interests of scientists in the recent past. Intrinsic properties of starch as well as endogenous proteins and lipids might be important factors influencing the digestion processes of cooked quinoas. This work aims to investigate the roles of endogenous proteins and lipi...
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The pickle-like odor, which was caused by the excess volatile sulfur compounds (VSCs), is an undesirable odor in soy sauce flavor Baijiu (SSB). The aim of this study was to explore the suppressing effect of kafirin, the internal prolamin of the raw material of Baijiu, on the pickle-like odor of SSB. The instrumental analysis (comprehensive two-dime...
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Biomass carbon dots synthesized by biological waste conform to the trend of ecological environmental protection and the requirements of green chemistry, which show great application potential in practice. In the study, we used watermelon peels as the raw materials to synthesize a novel blue biomass carbon dots (CDs) by a hydrothermal process with h...
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Three different extraction methods were used to extract high-temperature water-extracted pectin (HWp), high-temperature acid-extracted pectin (HAp), and high-temperature alkali-extracted pectin (HALp) from Lycium ruthenicum. The physicochemical properties, structure, and functional properties of three different pectins were studied. The results sho...
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Douchi is a traditional fermented soya bean product that is popular for its smelled saltiness and unique flavor. In order to look for the relationship between smelled saltiness of volatiles and their saltiness-enhancing properties, gas chromatography-olfactometry/associated taste was used to select odorants associated with saltiness in Yongchuan Do...
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Advanced glycation end products (AGEs) are among the series factors that cause the pathology of neurodegenerative diseases. Carbon dots (CDs) with low toxicity, tunable surface chemistry and biocompatibility have been used for biological inhibition and as anticancer agents. In this study, CDs derived from highland barley bran (HBB-CDs) were used to...
Article
A solvatochromic fluorescent probe (probe 1) with D‐π‐A molecular configuration was developed. Probe 1 exhibited excellent polarity sensitivity. The ET (30) value of solvents demonstrated a good linear relationship with the Stokes shift of probe 1 except for DMSO. Moreover, the linear correlation coefficient value reached 0.97. The probe demonstrat...
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Huangshui (HS), a typical by-product of traditional Chinese Baijiu, has attracted more and more attention since its rich resources of polysaccharides. However, there's little information on hydrogels preparation by Huangshui polysaccharides (HSPs). A series of novel HSP-loaded hydrogels were synthesized using crude HSP (cHSP), polyvinyl alcohol (PV...
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As a special polyphenolic compound in oats, the physiological function of oat avenanthramides (AVAs) drives a variety of biological activities, and plays an important role in the prevention and treatment of common chronic diseases. In this study, the optimum extraction conditions and structural identification of AVAs from oats was studied. The inhi...
Article
With the rapid advances in terahertz (THz) spectroscopy, metamaterial-free THz sensors have been of importance due to efficient cost, high sensitivity and overcoming the limited tunability of the optical constants of metals. Here, a metamaterial-free and flexible THz sensor based on nitrogen-doping carbon nanotubes (N-CNTs) coupled with signal-enha...
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Fried pepper (Zanthoxylum bungeanum Maxim.) oil (FPO) is widely used in Chinese cuisine because of its unique aroma. To investigate the effects of different frying temperatures and different frying times on the volatile composition and odor characteristics of FPOs, descriptive sensory analysis (DSA), solvent-assisted flavor evaporation–gas chromato...
Article
Prolamins have attracted increasing attention in recent years because of their potential application in active ingredient encapsulation and food packaging. As a byproduct of the Baijiu brewing industry with huge production (40 million tons every year), Jiuzao is a great source of prolamin because the fermentation process consumes mainly starch inst...
Article
A novel D−π−A type fluorescent probe (probe 1) was developed for water content detection in organic solvents. By analyzing the relationship between fluorescence and water content, the probe was successfully applied to determine trace water content in THF, ethyl acetate, 2‐butanone, acetone, DMF, and acetonitrile. High water contents in THF and ethy...
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Vinegar is a sour-taste liquid product produced mainly by three sequential steps: saccharification, alcohol fermentation, and acetification. Vinegar has a significant position in Chinese dishes and daily life due to its flavor characteristics and health benefits. It is directly used as a food ingredient or as a diluted solution with water. Nowadays...
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Chirality is a fundamental phenomenon of nature, and the enantioselective recognition of amino acids isomers is especially important for life science. In this study, chiroptical system based on chiral assembly graphene quantum dots (GQDs) was developed for visual testing of D-phenylalanine (D-Phe). Here, GQDs were used as the fluorescent element, a...
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In this paper, carbon dot (CD)-encapsulated 1,3,5-tris(4-formylphenyl)benzene (TFB)/2,5-dihydroxyterephthalohydrazide (DHTH) covalent organic frameworks (TDCOFs) grafted with thermoresponsive poly(N-isopropylacrylamide) (PNIPAM) (CDs@TDCOFs@PNIPAM) were fabricated for the detection of pyrethroids. CDs@TDCOFs@PNIPAM achieved a temperature-responsive...
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A supersensitive chiroptical-responsive system of enantioselectively recognizing L- and D-tryptophan (Trp) based on ( +)-diacetyl-L-tartaric anhydride-functionalized 1,3,5-triformylphloroglucinol (DTA-functionalized Tp) was constructed for the first time. With a high fluorescence quantum yield of 15.2% and fluorescence lifetime of 57.6 μs, DTA-func...
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Rapid, non-destructive, and high-throughput analytical methods for samples with complex matrices play an important role in food analysis. Two-dimensional liquid chromatography (2D-LC) is a suitable technique for the efficient separation and sensitive detection of non-volatile organic compounds. It has the characteristics of fast response, high sens...
Preprint
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This paper aimed to explore the effects of different varieties of oils on the volatile flavor compounds and fatty acid composition of green onion deep-fried oils, and establish the flavor fingerprints of different green onion deep-fried oils. The volatile flavor compounds and fatty acids in 7 kinds of green onion deep-fried oils were identified and...
Article
Quantum confinement (QC) effect-related materials have been extensively studied as photoluminescent probes for agricultural, food, and environmental analyses, with the advantage of simple-to-synthesize, reusable, nontoxic, and environmentally friendly. Herein, we propose a strategy to dimerize aromatic cyclo-dipeptides, namely cyclo-ditryptophan (c...
Article
Liquid-liquid microextraction (LLME) combined with gas chromatography-mass spectrometry (GC-MS) and headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) were used to detect the variations in volatile compounds during the distillation process of strong flavor raw Baijiu. The 3D fingerprint spectrum clearly showed a variation in volatil...
Article
The preparation of methylenebisamides has been achieved by the reaction of amides with dimethyl sulfoxide (DMSO) in the presence of a substoichiometric amount of (COCl)2 in toluene at reflux. Various amides, including aliphatic and aryl amides, lactams, and carbamates, can be converted to the corresponding methylenebisamides in good to high yields....
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Monascus purpureus is a fungus known for producing various physiologically active secondary metabolites. Of these, Monacolin K, a compound with hypocholesterolemic effects, is controlled by the biosynthetic gene mokF. Here, mokF deletion and overexpression strains (F2 and C3, respectively) were constructed using genetic engineering and compared wit...