The complete chloroplast genome of Viburnum dilatatum (Adoxaceae)

Viburnum dilatatum Thunb. is a large deciduous tree of Adoxaceae. In this study, the chloroplast genome sequence of V. dilatatum is 158,392 bp, consisting of a large single-copy (LSC) region with 87,070 bp, a small single-copy (SSC) region with 18,242 bp , and two inverted repeat (IR) regions with 26,540 bp. The GC content in the chloroplast genome of C. julianae is 38.1%. The chloroplast genome of V. dilatatum contains 126 genes, including 83 protein-coding genes, 39 tRNA genes, and 4 rRNA genes. Phylogenetic tree showed that V. dilatatum was clustered with V. utile

The Biosynthesis Related Enzyme, Structure Diversity and Bioactivity Abundance of Indole-Diterpenes: A Review

Indole diterpenes are a large class of secondary metabolites produced by fungi, possessing a cyclic diterpenoid backbone and an indole moiety. Novel structures and important biological activity have made indole diterpenes one of the focuses of synthetic chemists. Although the discovery, identification, structural diversity, biological activity and especially structure–activity relationship of indole diterpenes have been reported in some papers in recent years, they are absent of a systematic and comprehensive analysis, and there is no elucidation of enzymes related to this kind of natural product. Therefore, it is necessary to summarize the relevant reports to provide new perspectives for the following research. In this review, for the first time, the function of related synthases and the structure–activity relationship of indole diterpenes are expounded, and the recent research advances of them are emphasized

“Key Factor” for Baijiu Quality: Research Progress on Acid Substances in Baijiu

Baijiu is the national liquor of China, which has lasted in China for more than 2000 years. Abundant raw materials, multi-strain co-fermentation, and complex processes make the secrets of baijiu flavor and taste still not fully explored. Acid substances not only have a great influence on the flavor and taste of baijiu, but also have certain functions. Therefore, this paper provides a systematic review for the reported acid substances, especially for their contribution to the flavor and functional quality of baijiu. Based on previous studies, this paper puts forward a conjecture, a suggestion, and a point of view, namely: the conjecture of “whether acid substances can be used as ‘key factor’ for baijiu quality “; the suggestion of “the focus of research on acid substances in baijiu should be transferred to evaluating their contribution to the taste of baijiu”; and the view of “acid substances are ‘regulators’ in the fermentation process of baijiu”. It is worth thinking about whether acid substances can be used as the key factors of baijiu to be studied and confirmed by practice in the future. It is hoped that the systematic review of acid substances in baijiu in this paper can contribute to further in-depth and systematic research on baijiu by researchers in the future