Carbon quantum dots (CQDs) are readily enriched in organs due to their abundant functional groups, small particle size, and high water-solubility, however, their biological effects remain a controversial issue at present. In this study, CQDs were prepared by hydrothermal method with glycine and anhydrous D-glucose as raw materials, and their structure was characterized. Co-incubation of CQDs with Lactobacillus plantarum ATCC 8014 (L. plantarum ATCC 8014) revealed that as the concentration of CQDs increased, the scavenging effect of the fermentation supernatant from L. plantarum ATCC 8014 on ·OH, ·ABTS⁺ and ·DPPH decreased. After CQDs treatment, the cells exhibited morphological damage characterized by elongation, folding, fracture, and aggregation. Their tolerance to simulated gastrointestinal fluid was compromised, and the intracellular active substance lactate dehydrogenase leaked. Concurrently, the content of reactive oxygen species (ROS) in L. plantarum ATCC 8014 increased with the rising concentration of CQDs. The activity of antioxidases decreased, while the content of malondialdehyde (MDA), a product of lipid peroxidation, increased. Furthermore, the expression of antioxidant-related genes, including Gpx, Gsh and Cat, was down-regulated. These results suggest that exposure to CQDs adversely affects the growth of L. plantarum ATCC 8014 by inducing oxidative stress and compromising cell integrity.

Simultaneous distillation and extraction (SDE) combined with gas chromatography-mass spectrometry (GC-MS) was used to analyze the volatile aroma compounds of steamed five grains for the production of Nongxiangxing baijiu: sorghum, wheat, maize, glutinous rice and rice as well as their mixture. A total of 153 compounds were identified from the five grains, of which 108, 93, 93, 66 and 66 were found in sorghum, wheat, maize, glutinous rice and rice, respectively. The identified compounds were dominated by aldehydes, alcohols, ketones, aromatic compounds and esters. Totally 140 compounds were identified in the mixed grain sample by dual-column qualitative analysis. A total of 29 odor active compounds were identified by gas chromatography-olfactory-mass spectrometry (GC-O-MS). The effects of different compounds on the overall flavor of steamed grains were evaluated by using aroma extract dilution analysis (AEDA) and odor activity value (OAV). The OAVs of 17 compounds including benzylthiol, (E,E)-2,4-decadienal, (E)-2-nonenal, nonanal, hexanal, octanal, (E)-2-octenal, (E,E)-2,6-nonadienal, 1-heptanol, (E)-2-decenal, (E,E)-2,4-nonadienal, phenylacetaldehyde, 4-ethyl-2-methoxyphenol, ethyl hexanoate, geranyl acetone, ethyl octanoate and vanillin were larger than 1, which were considered as important compounds contributing to grain flavor. Benzylthiol and (E,E)-2,6-nonadienal were identified as important flavor compounds in steamed grains for the first time.

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 of beverage type, is associated with reducing cardiovascular incidence and mortality rate. Due to the disparities in raw materials, fermentation techniques, production environment, etc., alcoholic beverages tend to possess different non-ethanol component profiles, thus resulting in varying degrees of health effects. Furthermore, bioactive compounds in alcohol are continuously discovered as well as the mechanisms underlying their cardioprotective contributions at a molecular level. This article elucidates the epidemiology of moderate alcohol consumption and various cardiovascular conditions, along with the limitations and controversies of current studies. In addition, protective effects and putative mechanisms of both ethanol and non-ethanol components of wine, beer, and Chinese Baijiu, the three most representative alcoholic beverages worldwide, are to be evaluated within the context of a rational drinking pattern.