21:I[432972,["/_next/static/chunks/bb923814e1f4d2e9.js","/_next/static/chunks/dd3ee9f5b7716ca6.js","/_next/static/chunks/4204a0ae82542ca8.js","/_next/static/chunks/30036bedc5269936.js","/_next/static/chunks/6e1aa89a642f40be.js","/_next/static/chunks/cd5e572bc3e4eb92.js","/_next/static/chunks/8ffd0b71567920d8.js","/_next/static/chunks/67ea6dfd21f16c5f.js","/_next/static/chunks/24eb4379f68013fd.js","/_next/static/chunks/b8cd775ffdf935bd.js","/_next/static/chunks/983103cd9eb7b428.js","/_next/static/chunks/d4ac9dcf27f6ff52.js","/_next/static/chunks/294b9525248c8e5f.js"],"default"] 22:T518,Chinese have learned to regulate salinity for broad bean paste-meju preparation over hundreds of years, yet the mechanisms of salinity in regulating the aroma and safety have not been identified. Here, we explored the effects of salt concentration (6%, 9%, 12%, and 15%, w/w) on the broad bean paste-meju fermentation. Results showed that low salt meju fermented rapidly, flavors such as OAs and FFAs were produced more quickly, and monosaccharides were consumed much more quickly by microorganisms. There was abundant linoleic acid, oleic acid, palmitic acid in fermented meju. Salt concentration resulted in an entirely different flavor of meju. Some acids and phenols compounds were prominent in the low salt group. Whereas the compounds that contributed to sauce aromas such as ethanol, hexadecanoic acid ethyl ester, and 4-ethyl-guaiacol were mainly detected in the high salt group. On the other hand, the low salt condition is beneficial for BAs production, contents of BAs in the 6% salt content broad bean paste-meju was much higher than in other groups (reached 2599.18 ± 725.75 mg/kg). In brief, salt plays an important role in broad bean paste-meju fermentation. Through this study, we would recommend 9%-12%, especially 12% as appropriate salt content for broad bean paste-meju fermentation.23:T555,Diet is a key player in gut-liver axis. However, the effect of different dietary patterns on gut microbiota and liver functions remains unclear. Here, we used rodent standard chow and purified diet to mimic two common human dietary patterns: grain and plant-based diet and refined-food-based diet, respectively and explored their impacts on gut microbiota and liver. Gut microbiota experienced a great shift with notable increase in Desulfovibrio, gut bile acid (BA) levels elevated significantly, and liver inflammation was observed in mice fed with the purified diet. Liver inflammation and elevated gut BA levels also occurred in mice fed with the chow diet after receiving Desulfovibrio desulfuricans ATCC 29,577 (DSV). Restriction of sulfur-containing amino acids (SAAs) prevented liver injury mainly through higher hepatic antioxidant and detoxifying ability and reversed the elevated BA levels due to excess Desulfovibrio. Ex vivo fermentation of human fecal microbiota with primary BAs demonstrated that DSV enhanced production of secondary BAs. Higher concentration of both primary and secondary BAs were found in the gut of germ-free mice after receiving DSV. In conclusion, Restriction of SAAs in diet may become an effective dietary intervention to prevent liver injury associated with excess Desulfovibrio in the gut.

#	Concept	H-Index	Publications	Citations
1	Health Sciences	1	1	14
2	Public Health	1	1	14
3	Microbiology	1	1	14
4	Nutrition	1	1	14
5	Pharmacology	1	1	14

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