Humans ; Teas, Herbal/analysis* ; Beverages/analysis* ; Tea ; Liver Neoplasms

Higher alcohols are one of the main by-products of Saccharomyces cerevisiae in brewing. High concentration of higher alcohols in alcoholic beverages easily causes headache, thirst and other symptoms after drinking. It is also the main reason for chronic drunkenness and difficulty in sobering up after intoxication. The main objective of this review is to present an overview of the flavor characteristics and metabolic pathways of higher alcohols as well as the application of mutagenesis breeding techniques in the regulation of higher alcohol metabolism in S. cerevisiae. In particular, we review the application of metabolic engineering technology in genetic modification of amino transferase, α-keto acid metabolism, acetate metabolism and carbon-nitrogen metabolism. Moreover, key challenges and future perspectives of realizing optimization of higher alcohols metabolism are discussed. This review is intended to provide a comprehensive understanding of metabolic regulation system of higher alcohols in S. cerevisiae and to provide insights into the rational development of the excellent industrial S. cerevisiae strains producing higher alcohols.
Alcoholic Beverages ; Alcohols/analysis* ; Fermentation ; Saccharomyces cerevisiae/metabolism* ; Saccharomyces cerevisiae Proteins/metabolism*

Multi-species solid-state fermentation in a mud pit is one of the typical features of strong-flavor baijiu, in which archaea plays important roles, however, the archaeal community distribution and diversity during fermentation are still lack of research. The biomass, composition and succession of archaea communities in fermented grains and pit mud were analyzed by high throughput sequencing. The potential interaction between archaea and bacteria was analyzed by co-occurrence network. Results demonstrate that the average biomass of archaea in pit mud was about 200 times higher than that of fermented grains. There was no significant difference in archaeal community structure between fermented grains and pit mud (r=0.017, P=0.074), but succession patterns between them showed significant correlation (r=0.30, P=0.03). Methanobacterium was the most abundant archaea in fermented grains and pit mud, and other dominant groups included Methanosarcina, Methanocorpusculum, Methanoculleus, and Methanobrevibacter. The co-occurrence network analysis showed that Methanobacterium was positively correlated with most bacteria in fermented grains and pit mud, especially with Hydrogenispora and Caproiciproducens, the dominant bacteria in pit mud. Our results revealed the temporal and spatial distribution characteristics and potential functions of the archaeal community in the mud pit of strong-flavor baijiu.
Alcoholic Beverages/analysis* ; Archaea/genetics* ; Bacteria ; Fermentation ; Taste

PURPOSE: This study examined the relationship between caffeine intake and metabolic syndrome in Korean adults using the 2013 ~ 2016 Korea National Health and Nutrition Examination Survey data (KNHANES). METHODS: The caffeine database (DB) developed by Food and Drug Safety Assessment Agency in 2014 was used to estimate the caffeine consumption. The food and beverage consumption of the 24 hr recall data of 2013 ~ 2016 KNHANES were matched to items in the caffeine DB and the daily caffeine intakes of the individuals were calculated. The sample was limited to non-pregnant healthy adults aged 19 years and older, who were not taking any medication for disease treatment. RESULTS: The average daily caffeine intake was 41.97 mg, and the daily intake of caffeine of 97% of the participants was from coffee, teas, soft drinks, and other beverages. Multivariate analysis showed that the caffeine intake did not affect metabolic syndrome, hypertension, low HDL-cholesterol, and abdominal obesity. Diabetes and hypertriglyceridemia, however, were 0.76 (95% CI: 0.63 ~ 0.93), and 0.87 (95% CI: 0.77 ~ 0.98) in third quintile (Q3), and 0.66 (95% CI: 0.53 ~ 0.82) and 0.83 (95% CI: 0.73 ~ 0.94) in fourth quintile (Q4) compared to Q1, respectively. Therefore, caffeine intake of 3.66 ~ 45.81 mg per day is related to a lower risk of diabetes and hypertriglyceridemia. CONCLUSION: The study showed that adequate caffeine intake (approximately 45 mg) was associated with a lower prevalence of diabetes and hypertriglyceridemia. Therefore, it can be used as a guideline for the adequate level of caffeine intake for maintaining health.
Adult ; Beverages ; Caffeine ; Carbonated Beverages ; Coffee ; Humans ; Hypertension ; Hypertriglyceridemia ; Korea ; Multivariate Analysis ; Nutrition Surveys ; Obesity, Abdominal ; Prevalence ; Tea

BACKGROUND/OBJECTIVES: Little is known about the dietary patterns (DPs) of women during pregnancy. The present study aimed to identify the DPs of pregnant Malaysian women and their associations with socio-demographic, obstetric, and anthropometric characteristics. SUBJECTS AND METHODS: This prospective cohort study included 737 participants enrolled in Seremban Cohort Study between 2013 and 2015. Food consumption was assessed using a validated 126-food item semi-quantitative food frequency questionnaire (SFFQ) at four time-points, namely, pre-pregnancy and at each trimester (first, second, and third). Principal component analysis (PCA) was used to identify DPs. RESULTS: Three DPs were identified at each time point and designated DP 1–3 (pre-pregnancy), DP 4–6 (first trimester), DP 7–9 (second trimester) and DP 10–12 (third trimester). DP 1, 4, and 7 appeared to be more prudent diets, characterized by higher intakes of nuts, seeds & legumes, green leafy vegetables, other vegetables, eggs, fruits, and milk & dairy products. DP 2, 5, 8, and 11 had greater loadings of condiments & spices, sugar, spreads & creamer, though DP 2 had additional sweet foods, DP 5 and 8 had additional oils & fats, and DP 11 had additional tea & coffee, respectively. DP 3 and 6 were characterized by high protein (poultry, meat, processed, dairy, eggs, and fish), sugars (mainly as beverages and sweet foods), and energy (bread, cereal & cereal products, rice, noodles & pasta) intakes. DP 9 had additional fruits. However, DP 12 had greater loadings of energy foods (bread, cereal & cereal products, rice, noodles & pasta), sugars (mainly as beverages, and sweet foods), and good protein sources (eggs, nuts, seeds & legumes). Malays were more likely to have lower adherence (LA) for DP 1 and 10 than non-Malays. DP 2, 8, and 11 were more prevalent among Malays than non-Malays. Women with a higher education were more likely to have LA for DP 10, and women with a greater waist circumference at first prenatal visit were more likely to show LA for DP 11. CONCLUSIONS: DPs observed in the present study were substantially different from those reported in Western populations. Information concerning associations between ethnicity, waist circumference and education with specific DPs before and throughout pregnancy could facilitate efforts to promote healthy dietary behavior and the overall health and well-being of pregnant women.
Beverages ; Carbohydrates ; Coffee ; Cohort Studies ; Condiments ; Dairy Products ; Diet ; Edible Grain ; Education ; Eggs ; Fabaceae ; Fats ; Female ; Fruit ; Humans ; Meat ; Milk ; Nuts ; Oils ; Ovum ; Pregnancy ; Pregnant Women ; Principal Component Analysis ; Prospective Studies ; Spices ; Tea ; Vegetables ; Waist Circumference

BACKGROUND: The study aimed to explore whether sugary beverage consumption is a key mediator of late chronotype, sleep duration, and weight increase in college students in China. METHODS: The cross-sectional study was conducted in four universities using a sample of 800 undergraduate students recruited by cluster sampling. A self-reported questionnaire was given out to collect information, including the characteristic of social demography, state of physical exercise and sugary beverage intake, the types of chronotype, and psychological conditions. Then, two structural equation models (SEMs) were constructed to test the mediating effect of sugary beverage consumption. RESULTS: The significant indirect effect of sugary beverage consumption was found between chronotype and BMI (effect = - 0.03, SE = 0.01, 95% CI [- 0.05, - 0.02]) and between sleep duration and BMI (effect = - 0.12, SE = 0.05, 95% CI [- 0.16, - 0.09]). In addition, physical exercise and psychological condition also play mediating effects between chronotype and BMI (effect = - 0.04, SE = 0.01, 95% CI [- 0.06, - 0.01] and effect = - 0.03, SE = 0.02, 95% CI [- 0.05, - 0.01]), but their mediating effect was not found between sleep duration and BMI. CONCLUSION Preventive measures should be taken to decrease student's sugary beverage consumption, improve physical exercise, and increase individual well-being to avoid the harmful effects of eveningness. Moreover, the issue of short sleep duration among college students may be further investigated in future research.
Adolescent ; Adult ; Beverages ; statistics & numerical data ; Body Weight ; China ; Circadian Rhythm ; Cross-Sectional Studies ; Feeding Behavior ; Female ; Humans ; Male ; Sleep ; Students ; statistics & numerical data ; Sugars ; analysis ; Universities

PURPOSE: The purposes of this study were to investigate food consumption practices and analyze factors that influence customer satisfaction of an HACCP applied restaurant in a highway service area. METHODS: A total of 207 customer responses were used for data analysis. Statistical analyses were conducted using the SPSS program (ver. 22.0) for χ²-test, Pearson correlation analysis, and multiple regression analysis. RESULTS: Reasons for visiting the highway area were using the restroom (86.0%), purchasing of meals or snacks (70.1%), taking a rest (58.5%), and shopping (3.4%) and selection attributes of food sold in the highway service area were food taste (48.8%), food safety (33.3%), and waiting time for meal (10.7%). According to the results of the survey, udon (66.2%) was the most preferred meal, followed by instant noodles (56.0%), kimbap (50.7%), pork cutlet (38.2%), and bibimbap (29.0%). In addition, coffee (73.4%) was the most preferred among snacks and beverages, followed by beverages (58.9%), walnut cake (53.1%), mineral water (52.2%), and hotbar (52.2%). Satisfaction evaluation scores of foods sold in the highway service area were highest for appropriate portion size, followed by food safety, menu variety, food taste, and reasonable price. Overall customer satisfaction scores regarding the restaurant in the highway service area was 3.24 out of 5 points on average. According to the results of the multiple regressing analysis, food taste (p < 0.001) and reasonable price (p < 0.01) had significant positive effects on overall customer satisfaction. CONCLUSION: To enhance customer satisfaction, restaurant managers in the highway service area should implement HACCP, improve food taste, and set up a proper price for food sold at the restaurant in the highway service area.
Beverages ; Coffee ; Food Analysis ; Food Safety ; Hazard Analysis and Critical Control Points* ; Juglans ; Meals ; Mineral Waters ; Portion Size ; Red Meat ; Restaurants* ; Snacks ; Statistics as Topic

OBJECTIVETo observe the ethyl carbamate concentrations in different commercial fermented foods in Hangzhou in 2010.

METHODSIn 2010, 237 commercial fermented food samples of eight categories, including yellow wine, white spirit, wine, beer, cooking wine, sauce, vinegar and fermented bean curd, were purchased from 3 different size markets respectively in Hangzhou. The ethyl carbamate was measured by gas chromatography-mass spectrometry in selection ion mode, after the samples were coupled with D5-ethyl carbamate, and purified by diatomite solid phase extraction column.

RESULTSThe results showed that ethyl carbamate was detected in all samples analyzed (100%) with the range from 2.0 µg/kg to 515.0 µg/kg. The ethyl carbamate average (median) levels in 8 food categories were descending with fermented red bean curd (182.2 µg/kg (161.2 µg/kg)), yellow wine (159.6 µg/kg (121.0 µg/kg)), cooking wine (86.8 µg/kg (95.6 µg/kg)), white spirit (72.0 µg/kg (60.5 µg/kg)), soy sauce (47.2 µg/kg (40.7µg/kg)), vinegar (26.7 µg/kg (31.8 µg/kg)), wine (15.7 µg/kg (16.8 µg/kg)) and beer (2.2 µg/kg (2.3 µg/kg)).

CONCLUSIONThe ethyl carbamate was detected in all fermented foods in Hangzhou in 2010, and the levels of ethyl carbamate in red bean curd and yellow wine were higher than others.

Acetic Acid ; analysis ; Alcoholic Beverages ; analysis ; Beer ; analysis ; China ; Fermentation ; Food Analysis ; Food Contamination ; analysis ; Food Inspection ; Gas Chromatography-Mass Spectrometry ; methods ; Urethane ; analysis ; Wine ; analysis

OBJECTIVETo establish a quantitative method for determination of gallic acid, original catechins, catechins, chlorogenic acid, caffeic acid, syringic acid in Lycium ruthenicum.

METHODThe sample was separated on an ODS column (4. 6 mm x 250 mm, 5 pnm), eluted with methanol and water containing 0. 1% acid with detected wavelength at 280 nm, and flow rate at 1. 0 mL x min(-1).

RESULTThe linearity of six components were good (r = 0.9999). The average recoveries (n=5) of the six constituents were 97. 70% (RSD 2.3%), 99.64% (RSD 1.8%), 100.7% (RSD 2.1%), 99.98% (RSD 2.6%), 99.60% (RSD 2.2%), 99.04% (RSD 2.4%), respectively.

CONCLUSIONThe method is rapid and precise. It can be used for quality control of Lycium ruthenicum juice.

Beverages ; analysis ; Chromatography, High Pressure Liquid ; methods ; Hydroxybenzoates ; analysis ; isolation & purification ; Lycium ; chemistry ; Reproducibility of Results ; Solid Phase Extraction ; methods ; Time Factors

Koreans have undergone many changes in dietary patterns with economic growth. The purpose of this research was to examine changes in dietary patterns using data from the 1998, 2001, and 2005 Korean National Health and Nutrition Examination Survey. The study included 21,525 subjects (8,295 from 1998, 6,880 from 2001, and 6,350 from 2005) who were 20 years or older and who participated in a 24-h diet recall. The percentage energy intake from 22 food groups was calculated, and a cluster analysis was applied to identify dietary patterns. Two dietary patterns emerged; the first pattern was characterized by high intake of white rice, legumes, vegetables, kimchi, and seaweeds, the so-called "traditional" pattern (53%), whereas the other pattern was characterized by high intake of other grains, noodle dumplings, floured bread, pizza, hamburgers, cereals and snacks, potatoes, sugared sweets, nuts, fruits, meat.its products, eggs, fish, milk and dairy products, oils, beverages and seasoning, or the so-called "modified" pattern. The modified pattern comprised a higher proportion of younger aged, metropolitan residents with more education and higher incomes. However, the gender distribution was not significantly different. The modified pattern had a significantly higher intake of all nutrients except carbohydrates and had a higher proportion of energy from fat and protein. No association with a risk for metabolic syndrome was found for either dietary pattern. After age was standardized, the traditional pattern included 52% of the respondents in 1998, 54% in 2001, and 50% in 2005. However, the modified pattern was significantly more prevalent in the younger age group (20-29 yr), whereas the traditional pattern increased significantly in the older age group (> or = 65 yr). In conclusion, a secular trend was found for dietary pattern by age group, suggesting that it is necessary to monitor the changes in dietary pattern by age group and to develop appropriate dietary education and guidelines.
Adult ; Aged ; Beverages ; Bread ; Carbohydrates ; Cluster Analysis ; Dairy Products ; Diet ; Economic Development ; Edible Grain ; Eggs ; Energy Intake ; Fabaceae ; Flour ; Fruit ; Humans ; Milk ; Nutrition Surveys ; Nuts ; Oils ; Organothiophosphorus Compounds ; Ovum ; Seasons ; Snacks ; Solanum tuberosum ; Surveys and Questionnaires ; Vegetables