{
  "abstract": "Solid-state fermentation Baijiu is a traditional Chinese liquor, among which Luzhou-flavor Baijiu (LFB) is one of the most widely consumed varieties. In this study, LFB was investigated to elucidate its chemical composition and its association with behavioral outcomes in mice. Chemical analysis identified abundant esters (1,010.4 mg/L) and minor acids/hydrocarbons in LFB. Behavioral assays showed that LFB (1.5 g/kg, ethanol-equivalent) increased sucrose preference and reduced immobility time in CRS mice. Mechanistically, LFB attenuated CRS-induced upregulation of hippocampal nNOS/iNOS and NO metabolites, and remodeled glycerophospholipid/sphingolipid profiles. These findings suggest that LFB modulates emotional state via nNOS/NO signaling and lipid metabolism. A chronic restraint stress (CRS) mouse model was employed to examine LFB-associated effects on stress-related emotional behaviors. Behavioral assays, RT-qPCR, and lipidomic analyses were conducted to assess behavioral outcomes and underlying molecular features. Administration of a low dose of LFB (1.5 g/kg) was associated with increased sucrose preference and reduced immobility time in the forced swimming test, reflecting modulation of stress-sensitive behavioral responses. At the molecular level, LFB exposure was accompanied by attenuation of CRS-induced nNOS upregulation, reduced NO-related metabolites, and marked remodeling of hippocampal lipid profiles, particularly involving glycerophospholipids, glycerolipids, and sphingolipids. Collectively, these findings indicate that LFB is associated with coordinated modulation of behavioral outcomes, nNOS-related signaling, and lipid metabolism in CRS-exposed mice, providing insights into the potential neurobiological relevance of traditional Chinese Baijiu.",
  "abstract_shown": true,
  "affiliations": [
    "Molecular Toxicology Key Laboratory of Sichuan Provincial Education Office, Department of Hygienic Toxicology and Pathology, West China School of Public Health and West China Fourth Hospital, Sichuan University, Chengdu 610041, China",
    "Luzhou Pinchuang Technology Co. Ltd. /National Engineering Research Center of Solid-State Brewing, Luzhou 646000, China",
    "Department of Food Science and Technology, College of Biomass and Engineering, Sichuan University, Chengdu 610065, China"
  ],
  "article_type": null,
  "arxiv": null,
  "author_total": 10,
  "authors": [
    {
      "affs": [
        0
      ],
      "name": "Xiaoqing Chen"
    },
    {
      "affs": [
        0
      ],
      "name": "Liang Xu"
    },
    {
      "affs": [
        0
      ],
      "name": "Yongkang Wu"
    },
    {
      "affs": [
        0
      ],
      "name": "Li Xiong"
    },
    {
      "affs": [
        1
      ],
      "name": "Zhangjun Huang"
    },
    {
      "affs": [
        1
      ],
      "name": "Ping Yang"
    },
    {
      "affs": [
        1
      ],
      "name": "Caihong Shen"
    },
    {
      "affs": [
        2
      ],
      "name": "Hong Gao"
    },
    {
      "affs": [
        0
      ],
      "name": "Wei Zhang"
    },
    {
      "affs": [
        0
      ],
      "name": "Yina Huang"
    }
  ],
  "bibtex": "https://research.draconitic.com/paper/0q92vmyjt3yxz.bib",
  "cited_by": 0,
  "doi": "10.48130/fia-0026-0047",
  "fulltext_url": "https://www.maxapress.com/article/doi/10.48130/fia-0026-0047",
  "id": "0q92vmyjt3yxz",
  "issns": [
    "2836-774X"
  ],
  "landing_url": "https://doi.org/10.48130/fia-0026-0047",
  "language": "en",
  "licence": "CC-BY",
  "licence_label": "CC BY",
  "licence_source": "journal",
  "licence_url": "https://creativecommons.org/licenses/by/4.0/",
  "metadata_licence": null,
  "native_subjects": [
    [
      "lcc",
      "TP248.13-248.65"
    ],
    [
      "lcc",
      "TP368-456"
    ],
    [
      "openalex",
      "2734|Alcohol Consumption and Health Effects"
    ]
  ],
  "openalex": "W7224895504",
  "pdf_url": null,
  "pmcid": null,
  "pmid": null,
  "published": "2026-10-01",
  "publisher": "Maximum Academic Press",
  "ris": "https://research.draconitic.com/paper/0q92vmyjt3yxz.ris",
  "sources": [
    {
      "first_seen": "2026-11-02T14:21:13Z",
      "native_id": "0636326d5d304ab48714d90de4a6a37a",
      "source": "doaj",
      "url": "https://doi.org/10.48130/fia-0026-0047"
    }
  ],
  "subjects": [
    {
      "field": "biology",
      "origin": "lcc:TP248.13-248.65",
      "subfield": "systems-synthetic"
    }
  ],
  "title": "Regulatory effects of solid-state fermentation Baijiu on emotional state and lipid metabolism via the nNOS pathway",
  "title_text": "Regulatory effects of solid-state fermentation Baijiu on emotional state and lipid metabolism via the nNOS pathway",
  "type": "peer-reviewed",
  "updated_at": "2026-11-04T14:20:15Z",
  "url": "https://research.draconitic.com/paper/0q92vmyjt3yxz",
  "venue": "Food Innovation and Advances",
  "versions": []
}