Besides, they also led to the decrease of lipid accumulation through downregulating the mRNA and protein expression of PPARγ, C/EBPα, and C/EBPβ in differentiating adipocytes. The inhibitory effects on energy intake and adipogenesis were concentration dependent, and metabolites at physiological concentration showed the most significant effect. Metabolites of fecal bacteria fermenting FP inhibited energy intake and adipogenesis at physiological concentration, which might be one of the weight-loss mechanisms of FP-diet.A rapid shot-gun method by Fourier transform ion cyclotron resonance mass spectrometry (FT-ICR-MS) is proposed for the characterization of fennel proteins. After enzymatic digestion with trypsin, few microliters of extract were analyzed by direct infusion in positive ion mode. A custom-made non-redundant fennel-specific proteome database was derived from the well-known NCBI database; additional proteins belonging to recognized allergenic sources (celery, carrot, parsley, birch, and mugwort) were also included in our database, since patients hypersensitive to these plants could also suffer from fennel allergy. The peptide sequence of each protein from that derived list was theoretically sequenced to produce calculated m/z lists of possible m/z ions after tryptic digestions. Then, by using a home-made Matlab algorithm, those lists were matched with the experimental FT-ICR mass spectrum of the fennel peptide mixture.  https://www.selleckchem.com/products/ms023.html  Finally, Peptide Mass Fingerprint searches confirmed the presence of the matched proteins inside the fennel extract with a total of 70 proteins (61 fennel specific and 9 allergenic proteins).Volatile compound profiles in phospholipid (lecithin and cephalin)-xylose-cysteine reaction systems before and after reheating treatment were determined by solid phase micro-extraction combined with gas chromatography-mass spectrometry to investigate the development mechanism of the warmed-over flavor. The contents of sulfides in the four groups containing added lecithin were significantly higher than those in the other groups, indicating that lecithin had a strong promoting effect on the formation of Maillard reaction products at the intermediate-end stages in the reaction system. The coexistence of phosphatidylcholine and lecithin accelerated the Maillard reaction and fatty acid oxidation. Reheating treatment could promote the simultaneous generation of final-stage Maillard reaction products, the formation of fatty aldehydes, and the reaction of fatty aldehydes with intermediate-stage Maillard reaction products of the mid-stage, which ultimately leads to a decrease in the contents of sulfursulphur-containing Maillard reaction products such as those leading to aroma and an increase in the content of aldehydes in meat and demonstrated good consistency with the results of the sensory evaluation. Odour activity values showed that decanal was the main substance contributing to the warmed-over flavor after reheating treatment in the reaction system. The decrease in meaty flavors, such as 2-methylpentane-3-thiol and furfuryl mercaptan also resulted in flavor deterioration after reheating.Husk tomato (Physalis ixocarpa Brot. ex. Horm) is mainly used in the preparation of many Mexican sauces due to its unique and slightly acidic flavor, both in raw and cooked forms. These sauces also usually contain Serrano hot pepper (Capsicum annuum L), onion (Allium cepa L.), garlic (Allium sativum L.), coriander (Coriandrum sativum L.) and salt. Mexican sauces are a pre-Hispanic staple food, yet there is scarce knowledge on the phenolic compounds (PC) that reach the colon bound to the indigestible fraction (IF) after intestinal digestion. Thus, the aim of the present work was to evaluate the indigestible fraction of two types of Mexican sauces made with cooked and raw husk tomato cooked green sauce (CGS) and raw green sauce (RGS). IF of CGS and RGS were fermented in the in vitro model of the human colon (TIM-2) to investigate the PC bioconversion by the gut microbiota after 24, 48 and 72 h. PC of the original sauces and their predigested fractions, as well as the formed metabolites were identified and monitored by HPLC-ESI-QToF-MS. Cooking husk tomato significantly increased the total indigestible fraction (TIF), mainly due to its insoluble indigestible fraction (IIF), and diminished PC. Flavonoids (flavonols and flavones) were the most abundant phenolic group in digested sauces followed by capsaicinoids (a characteristic group derived from hot pepper), hydroxycinnamic acids, and hydroxybenzoic acids. The metabolites 3-(ρ-hydroxyphenyl) propionic acid, 3-(3-hydroxyphenyl) propionic acid and 4-hydroxyphenylacetic acid were the most abundant colonic metabolites identified, which are thought to be derived from the biotransformation of flavonoids and hydroxycinnamates. These results are the first obtained on in vitro colonic fermentation of Mexican sauces and should be considered in future studies on the health effects related to consuming this staple food.The seed kernels and hulls of Paeonia lactiflora Pall. (Chinese peony) contain numerous bioactive compounds. We extracted monoterpene glycosides and oligostilbenes from three varieties of P. lactiflora seed kernels and hulls, and analysed the bioactive compounds in these samples. The results indicated that seed kernels contained significant concentrations of monoterpene glycosides, whilst seed hulls contained high concentrations of oligostilbene compounds. The profiles of monoterpene glycosides and oligostilbene compounds in extracts were significantly dependent on the P. lactiflora variety. Ultra-performance liquid chromatography-quadrupole time-of-flight mass spectrometry and reference to literature data enabled 96 compounds to be tentatively characterised, including 24 monoterpene glycosides, 16 oligostilbene compounds, and several phenolic compounds, iridoid glycosides, diterpenoids and triterpenoids. This is the first study to find most of these compounds in P. lactiflora seed kernels and hulls. Paeoniflorin (1779.61 ± 10.33 mg/100 g) was the predominant monoterpene glycoside in seed kernels, whilst hulls had the highest concentrations of sufruticosol A (791.93 ± 25.09 mg/100 g) and trans-ε-viniferin (607.4 ± 16.22 mg/100 g). All of the results confirmed that P. lactiflora seed kernels and hulls contain substantial concentrations of natural products. These products may be useful as medicines or as ingredients in functional foods.