ABSTRA ABSTRA ABSTRA ABSTRA ABSTRACT CT CT CT CT: : : : : V V V V Volatile compounds in fer olatile compounds in fer olatile compounds in fer olatile compounds in fer olatile compounds in fermented and acid-hy mented and acid-hy mented and acid-hy mented and acid-hy mented and acid-hydr dr dr dr drolyz olyz olyz olyz olyzed so ed so ed so ed so ed soy sauces w y sauces w y sauces w y sauces w y sauces wer er er er ere isolated and analyz e isolated and analyz e isolated and analyz e isolated and analyz e isolated and analyzed using ed using ed using ed using ed using solv solv solv solv solvent extr ent extr ent extr ent extr ent extraction and solid-phase micr action and solid-phase micr action and solid-phase micr action and solid-phase micr action and solid-phase microextr oextr oextr oextr oextraction. Q action. Q action. Q action. Q action. Quantitativ uantitativ uantitativ uantitativ uantitatively ely ely ely ely, alcohols and esters w , alcohols and esters w , alcohols and esters w , alcohols and esters w , alcohols and esters wer er er er ere dominant in the e dominant in the e dominant in the e dominant in the e dominant in the volatiles of fermented soy sauce, whereas heterocyclic compounds, including pyrazines and furans, and acids volatiles of fermented soy sauce, whereas heterocyclic compounds, including pyrazines and furans, and acids volatiles of fermented soy sauce, whereas heterocyclic compounds, including pyrazines and furans, and acids volatiles of fermented soy sauce, whereas heterocyclic compounds, including pyrazines and furans, and acids volatiles of fermented soy sauce, whereas heterocyclic compounds, including pyrazines and furans, and acids were relatively abundant in the acid-hydrolyzed soy sauce. The odor-active compounds were also evaluated. The were relatively abundant in the acid-hydrolyzed soy sauce. The odor-active compounds were also evaluated. The were relatively abundant in the acid-hydrolyzed soy sauce. The odor-active compounds were also evaluated. The were relatively abundant in the acid-hydrolyzed soy sauce. The odor-active compounds were also evaluated. The were relatively abundant in the acid-hydrolyzed soy sauce. The odor-active compounds were also evaluated. The major odor-active compounds of fermented soy sauce were acetic acid, furfuryl alcohol, 2-methoxyphenol, major odor-active compounds of fermented soy sauce were acetic acid, furfuryl alcohol, 2-methoxyphenol, major odor-active compounds of fermented soy sauce were acetic acid, furfuryl alcohol, 2-methoxyphenol, major odor-active compounds of fermented soy sauce were acetic acid, furfuryl alcohol, 2-methoxyphenol, major odor-active compounds of fermented soy sauce were acetic acid, furfuryl alcohol, 2-methoxyphenol

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In this study, 2 different extraction methods, namely solvent-assisted flavor evaporation (SAFE) and solid-phase microextraction (SPME), were employed to investigate the comprehensive volatile profile of Doenjang (one of Korean fermented soybean pastes) efficiently. Quantitatively, major volatiles of Doenjang isolated by SAFE were 3-methylbutanoic acid, butanoic acid, 3-hydroxy-2-methyl-4H-pyran-4-one (maltol), ethyl 2-methylbutanoate, 2-methylpropanoic acid, tetramethylpyrazine, and 4-ethyl-2-methoxyphenol, while ethanol, ethenylbenzene, ethyl benzoate, ethyl linoleate, ethyl acetate, ethyl butanoate, tetramethylpyrazine, and ethyl 2-methylpropanoate extracted by SPME. In addition, volatile profiling that applied principal component analysis to gas chromatography-mass spectrometry datasets allowed Doenjang samples that had been prepared using different traditional and commercial methods to be discriminated, and the volatile compounds that contributed to their discrimination were assigned. The major volatiles that were related to differentiation of traditional and commercial Doenjang samples were 2-pentylfuran, 4-ethylphenol, dihydro-5-methyl-2(3H)-furanone, butanoic acid, pyrazines (for example, 2-ethyl-5-methylpyrazine and 2,3-dimethylpyrazine), esters (for example, ethyl 4-methylpentanoate and diethyl succinate), maltol, dimethyl disulfide, 2- and 3-methylbutanal, hexanal, 4-vinylphenol, and ethanol.

Exercise provides a robust physiological stimulus that evokes cross-talk among multiple tissues that when repeated regularly (i.e., training) improves physiological capacity, benefits numerous organ systems, and decreases the risk for premature mortality. However, a gap remains in identifying the detailed molecular signals induced by exercise that benefits health and prevents disease. The Molecular Transducers of Physical Activity Consortium (MoTrPAC) was established to address this gap and generate a molecular map of exercise. Preclinical and clinical studies will examine the systemic effects of endurance and resistance exercise across a range of ages and fitness levels by molecular probing of multiple tissues before and after acute and chronic exercise. From this multi-omic and bioinformatic analysis, a molecular map of exercise will be established. Altogether, MoTrPAC will provide a public database that is expected to enhance our understanding of the health benefits of exercise and to provide insight into how physical activity mitigates disease.

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Pitaya, commonly known as dragon fruit, has generated considerable consumer interest because of its attractive color and micronutrient content. The present study investigated the total polyphenol and flavonoid content, antioxidant activity against various free radicals, and antiproliferative effect on several cancer cell lines of extracts of flesh and peel of white and red pitayas, collected from Jeju Island, Korea. The total polyphenol and flavonoid contents of 80% methanol extracts of red pitaya peel (RPP) and white pitaya peel (WPP) were approximately 3- and 5-fold higher than those of red pitaya flesh (RPF) and white pitaya flesh (WPF), respectively. Overall, the total flavonoid and polyphenol contents of these extracts were RPP>WPP>RPF>WPF and WPP>RPP>RPF>WPF, respectively. In addition, a study involving nontargeted high-performance liquid chromatography coupled with a photodiode array and electrospray ionization mass spectrometry (HPLC-PDA-ESI-MS) of different pitaya extracts indicated the presence of phenolic, hydroxycinnamic acid derivatives, flavonol glycosides, betacyanin, and its derivatives with a few unknown compounds. Separately, peel extracts of both red and white pitayas showed higher 2,2-diphenyl-1-picrylhydrazyl, hydroxyl, and alkyl radical-scavenging activity than did the corresponding flesh extracts. Both peel extracts also showed stronger antiproliferative activity against AGS and MCF-7 cancer cells than either flesh extract. There was a direct correlation between the phenolic content and antioxidant effect, but no correlation observed between antioxidant activity and antiproliferative activity. These results suggest that the peel of white and red pitaya may be a valuable ingredient in foods and may also be useful in cosmetic, nutraceutical, and pharmaceutical applications.

A set of metabolites could be determined representing the quality of doenjang during fermentation, and which might also be correlated with taste ingredients, flavour, nutrition, and physiology activities that are claimed to be dependent on the quality control of commercial doenjang.