1
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Ajab H, Jafry AT, Sajid H, Addicoat MA, Ayub K, Haq MZU. An electrochemical sensing potential of cobalt oxide nanoparticles towards citric acid integrated with computational approach in food and biological media. Food Chem 2024; 455:139869. [PMID: 38850977 DOI: 10.1016/j.foodchem.2024.139869] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2024] [Revised: 05/25/2024] [Accepted: 05/26/2024] [Indexed: 06/10/2024]
Abstract
Although citric acid (CA) has antioxidant, antibacterial, and acidulating properties, chronic ingestion of CA can cause urolithiasis, hypocalcemia, and duodenal cancer, emphasizing the need for early detection. There are very few documented electrochemical-based sensing methods for CA detection due to the challenging behavior of electrode fouling caused by reactive oxidation products. In this study, a novel, non-enzymatic, and economical electrochemical sensor based on cobalt oxide nanoparticles (CoOxNPs) is successfully reported for detection CA. The CoOxNPs were synthesized through a simple thermal decomposition method and characterized by SEM, FT-IR, EDX, and XRD techniques. The proposed sensing platform was optimized by various parameters, including pH (7.0), time (15 min), and concentration of nanoparticles (100 mM) etc. In a linear range of 0.05-2500 μM, a low detection limit (LOD) of 0.13 μM was achieved. Theoretical calculations (ΔRT), confirmed hydrogen bonding and electrostatic interactions between CoOxNPs and CA. The detection method exhibited high selectivity in real media like food and biological samples, with good recovery values when compared favorably to the HPLC method. To facilitate effective on-site investigation, such a sensing platform can be assembled into a portable device.
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Affiliation(s)
- Huma Ajab
- Department of Chemistry, COMSATS University Islamabad, Abbottabad Campus, Pakistan.
| | - Ali Turab Jafry
- Faculty of Mechanical Engineering, GIK Institute of Engineering Sciences & Technology, Topi, District Swabi, KPK, 23640, Pakistan.
| | - Hasnain Sajid
- School of Science and Technology, Nottingham Trent University, Nottingham NG11 8NS, UK.
| | - Matthew A Addicoat
- School of Science and Technology, Nottingham Trent University, Nottingham NG11 8NS, UK.
| | - Khurshid Ayub
- Department of Chemistry, COMSATS University Islamabad, Abbottabad Campus, Pakistan.
| | - Muhammad Zia Ul Haq
- Department of Chemistry, COMSATS University Islamabad, Abbottabad Campus, Pakistan
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2
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Zhang X, Liu D, Wan P. Adhesive solid-state fermentation producing Aspergillus niger conidia on stainless-steel dixon ring supports. Bioprocess Biosyst Eng 2024:10.1007/s00449-024-03071-8. [PMID: 39150531 DOI: 10.1007/s00449-024-03071-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2024] [Accepted: 07/25/2024] [Indexed: 08/17/2024]
Abstract
An adhesive solid-state fermentation (adSSF) mode was developed to produce Aspergillus niger conidia, which used a stainless-steel Dixon ring as the support and water-retaining adhesive to load nutritional media on its surface. To obtain high conidia yields, the components of the water-retaining adhesive were screened, optimized by single-factor optimization and response surface methodology, and the optimal dosages of the main components were: wheat bran powder 0.023 g·cm-3bed, cassava starch 0.0022 g·cm-3bed, and xanthan gum 0.0083 g·cm-3bed. The experimentally tested conidia yield was 4.2-fold that without water-retaining adhesive but was 3.7% lower than the maximum yield predicted by the model. The observed double-side growth of A. niger on the Dixon ring supports improved space utilization of the fermentation bed, and the void fraction can increase with the shrinkage of the gel layer. In 1.6 L tray reactors with three-point online temperature monitoring, the inner-bed temperature of adSSF was at most 4 °C lower than the adsorbed carrier solid-state fermentation (ACSSF) mode, and the conidia yield was 1.68 × 108 conidia.cm-3bed, 61.5% higher than that of the ACSSF bed at the same time, but when the fermentation time was extended to 168 h, the conidia yield of the adSSF bed and ACSSF bed were close to each other. The results revealed that the high voidage of the adSSF bed was the main reason for low bed temperature, which can benefit the inner-bed natural convection and water evaporation.
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Affiliation(s)
- Xiaoran Zhang
- College of Chemistry and Chemical Engineering, Yan'an University, Yan'an, 716000, Shaanxi, China.
- Shaanxi Key Laboratory of Chemical Reaction Engineering, Yan'an University, Yan'an, 716000, Shaanxi, China.
| | - Dan Liu
- College of Chemistry and Chemical Engineering, Yan'an University, Yan'an, 716000, Shaanxi, China
- Shaanxi Key Laboratory of Chemical Reaction Engineering, Yan'an University, Yan'an, 716000, Shaanxi, China
| | - Peng Wan
- College of Chemistry and Chemical Engineering, Yan'an University, Yan'an, 716000, Shaanxi, China
- Shaanxi Key Laboratory of Chemical Reaction Engineering, Yan'an University, Yan'an, 716000, Shaanxi, China
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3
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Valdez S, Dunn CB, Hullum MD, Harper E, Qiang Z. Reprocessable Networks from Vegetable Oils, Salts, and Food Acids: A Green Polymer Outreach Demonstration for Middle School Students. JOURNAL OF CHEMICAL EDUCATION 2024; 101:2947-2953. [PMID: 39007076 PMCID: PMC11238532 DOI: 10.1021/acs.jchemed.3c01258] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 12/05/2023] [Revised: 04/24/2024] [Accepted: 05/28/2024] [Indexed: 07/16/2024]
Abstract
Massive amounts of mismanaged plastic waste have led to growing concerns about their adverse impacts on the environment, ecosystem, and human health. Enabling efficient plastic recycling is a key component for developing a sustainable future, which requires cohesive efforts in technology innovations, public awareness, and workforce development. Particularly, outreach activities to inform the broader community about current efforts to fabricate sustainable polymeric materials can play a central role in inspiring future generations while also improving their knowledge, viewpoints, and behaviors to address plastic waste challenges. Herein, this account demonstrates an effort to educate middle school students about a key emerging concept in polymer science for sustainable material development: reprocessable polymer networks. Background information is provided to the students about the need to transition from petroleum-based chemical feedstocks to their bioderived counterparts. We note that the materials used in this demonstration lesson are all produced from common household foods, with which students routinely interact in various applications, making them not only safe but also compelling for the middle school classroom.
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Affiliation(s)
- Sara Valdez
- School
of Polymer Science and Engineering, The
University of Southern Mississippi, 118 College Drive, Hattiesburg, Mississippi 39406, United States
| | - Carmen B. Dunn
- School
of Polymer Science and Engineering, The
University of Southern Mississippi, 118 College Drive, Hattiesburg, Mississippi 39406, United States
| | - Miya D. Hullum
- Hattiesburg
High School, 301 North Hutchinson Avenue, Hattiesburg, Mississippi 39401, United States
| | - Evains Harper
- N.R.
Burger Middle School, 174 W.S.F. Tatum Blvd., Hattiesburg, Mississippi 39401, United States
| | - Zhe Qiang
- School
of Polymer Science and Engineering, The
University of Southern Mississippi, 118 College Drive, Hattiesburg, Mississippi 39406, United States
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4
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Yunindanova MB, Putri SP, Novarianto H, Fukusaki E. Characteristics of kopyor coconut (Cocos nucifera L.) using sensory analysis and metabolomics-based approach. J Biosci Bioeng 2024; 138:44-53. [PMID: 38614830 DOI: 10.1016/j.jbiosc.2024.02.008] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2023] [Revised: 02/14/2024] [Accepted: 02/21/2024] [Indexed: 04/15/2024]
Abstract
Kopyor is a coconut with unique characteristics from Indonesia, one of the largest coconut producers in the world. Kopyor is an edible mature coconut with soft endosperm. Although this fruit is one of the most popular coconuts in the world, there are limited studies on its properties, including its sensory attributes and metabolite profiles. This study investigates the characteristics of kopyor using sensory evaluation, a widely targeted metabolomics approach, and multivariate analysis. The liquid (water) and solid (flesh) endosperms were collected as the samples. The results showed that kopyor has characteristics that distinguish it from normal mature and young coconuts. Kopyor water has a milky, creamy, nutty, bitter, and astringent taste with an oily aftertaste and mouthfeel. Kopyor flesh is soft and moist and gives a sandy mouth feel. This study analyzed the sensory attributes of the kopyor endosperm for the first time and compared it with those of normal mature and young coconuts. A gas chromatography mass spectrometry analysis showed that kopyor contained wider variety of metabolites than normal coconuts of the same age. Based on the differential analysis and orthogonal projections to latent structures-regression, kopyor water was characterized by the accumulation of flavor-related metabolites, such as amino acids and organic acids, which contributed to its sensory complexity. This study solidified the effects of maturation and endosperm type on metabolite accumulation in kopyor endosperm. This pioneering information will lead to the future use of kopyor and other unique coconuts worldwide for food, contributing to the sustainability of the coconut industry.
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Affiliation(s)
- Mercy Bientri Yunindanova
- Department of Biotechnology, Graduate School of Engineering, Osaka University, 2-1 Yamadaoka, Suita, Osaka 565-0871, Japan; Study Program of Agrotechnology, Faculty of Agriculture, Universitas Sebelas Maret, Jl. Ir Sutami No. 36A, Jebres, Surakarta City, Central Java 57126, Indonesia
| | - Sastia Prama Putri
- Department of Biotechnology, Graduate School of Engineering, Osaka University, 2-1 Yamadaoka, Suita, Osaka 565-0871, Japan; Industrial Biotechnology Initiative Division, Institute for Open and Transdisciplinary Research Initiatives, 2-1 Yamadaoka, Suita, Osaka 565-0871, Japan.
| | - Hengky Novarianto
- National Research and Innovation Agency (BRIN), Jl. Pingkan Matindas No. 92, Dendengan Dalam, Kec. Tikala, Kota Manado, Sulawesi Utara 95127, Indonesia
| | - Eiichiro Fukusaki
- Department of Biotechnology, Graduate School of Engineering, Osaka University, 2-1 Yamadaoka, Suita, Osaka 565-0871, Japan; Industrial Biotechnology Initiative Division, Institute for Open and Transdisciplinary Research Initiatives, 2-1 Yamadaoka, Suita, Osaka 565-0871, Japan; Osaka University Shimadzu Omics Innovation Research Laboratories, International Center for Biotechnology, Osaka University, 2-1 Yamadaoka, Suita, Osaka 565-0871, Japan
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5
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Amenaghawon AN, Ayere JE, Amune UO, Otuya IC, Abuga EC, Anyalewechi CL, Okoro OV, Okolie JA, Oyefolu PK, Eshiemogie SO, Osahon BE, Omede M, Eshiemogie SA, Igemhokhai S, Okedi MO, Kusuma HS, Muojama OE, Shavandi A, Darmokoesoemo H. A comprehensive review of recent advances in the applications and biosynthesis of oxalic acid from bio-derived substrates. ENVIRONMENTAL RESEARCH 2024; 251:118703. [PMID: 38518912 DOI: 10.1016/j.envres.2024.118703] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/02/2023] [Revised: 02/12/2024] [Accepted: 03/11/2024] [Indexed: 03/24/2024]
Abstract
Organic acids are important compounds with numerous applications in different industries. This work presents a comprehensive review of the biological synthesis of oxalic acid, an important organic acid with many industrial applications. Due to its important applications in pharmaceuticals, textiles, metal recovery, and chemical and metallurgical industries, the global demand for oxalic acid has increased. As a result, there is an increasing need to develop more environmentally friendly and economically attractive alternatives to chemical synthesis methods, which has led to an increased focus on microbial fermentation processes. This review discusses the specific strategies for microbial production of oxalic acid, focusing on the benefits of using bio-derived substrates to improve the economics of the process and promote a circular economy in comparison with chemical synthesis. This review provides a comprehensive analysis of the various fermentation methods, fermenting microorganisms, and the biochemistry of oxalic acid production. It also highlights key sustainability challenges and considerations related to oxalic acid biosynthesis, providing important direction for further research. By providing and critically analyzing the most recent information in the literature, this review serves as a comprehensive resource for understanding the biosynthesis of oxalic acid, addressing critical research gaps, and future advances in the field.
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Affiliation(s)
- Andrew Nosakhare Amenaghawon
- Bioresources Valorization Laboratory, Department of Chemical Engineering, Faculty of Engineering, University of Benin, Benin City, Edo State, Nigeria.
| | - Joshua Efosa Ayere
- Bioresources Valorization Laboratory, Department of Chemical Engineering, Faculty of Engineering, University of Benin, Benin City, Edo State, Nigeria
| | - Ubani Oluwaseun Amune
- Bioresources Valorization Laboratory, Department of Chemical Engineering, Faculty of Engineering, University of Benin, Benin City, Edo State, Nigeria; Department of Chemical Engineering, Faculty of Engineering, Edo State University, Uzairue, Edo State, Nigeria
| | - Ifechukwude Christopher Otuya
- Bioresources Valorization Laboratory, Department of Chemical Engineering, Faculty of Engineering, University of Benin, Benin City, Edo State, Nigeria; Department of Chemical Engineering, Faculty of Engineering, Delta State University of Science and Technology, Ozoro, Delta State, Nigeria
| | - Emmanuel Christopher Abuga
- Bioresources Valorization Laboratory, Department of Chemical Engineering, Faculty of Engineering, University of Benin, Benin City, Edo State, Nigeria
| | - Chinedu Lewis Anyalewechi
- Bioresources Valorization Laboratory, Department of Chemical Engineering, Faculty of Engineering, University of Benin, Benin City, Edo State, Nigeria; Department of Chemical Engineering, Faculty of Engineering, Federal Polytechnic Oko, Anambra State, Nigeria
| | - Oseweuba Valentine Okoro
- BioMatter Unit - École polytechnique de Bruxelles, Université Libre de Bruxelles (ULB), Avenue F.D. Roosevelt, 50 - CP 165/61, 1050 Brussels, Belgium
| | - Jude A Okolie
- Engineering Pathways, Gallogly College of Engineering, University of Oklahoma, Norman, OK 73019, USA
| | - Peter Kayode Oyefolu
- Bioresources Valorization Laboratory, Department of Chemical Engineering, Faculty of Engineering, University of Benin, Benin City, Edo State, Nigeria; Department of Chemical and Biological Engineering, Rensselaer Polytechnic Institute, Troy, NY 12180, USA
| | - Steve Oshiokhai Eshiemogie
- Bioresources Valorization Laboratory, Department of Chemical Engineering, Faculty of Engineering, University of Benin, Benin City, Edo State, Nigeria; Department of Chemical and Biological Engineering, Rensselaer Polytechnic Institute, Troy, NY 12180, USA
| | - Blessing Esohe Osahon
- Bioresources Valorization Laboratory, Department of Chemical Engineering, Faculty of Engineering, University of Benin, Benin City, Edo State, Nigeria
| | - Melissa Omede
- Bioresources Valorization Laboratory, Department of Chemical Engineering, Faculty of Engineering, University of Benin, Benin City, Edo State, Nigeria
| | - Stanley Aimhanesi Eshiemogie
- Bioresources Valorization Laboratory, Department of Chemical Engineering, Faculty of Engineering, University of Benin, Benin City, Edo State, Nigeria
| | - Shedrach Igemhokhai
- Bioresources Valorization Laboratory, Department of Chemical Engineering, Faculty of Engineering, University of Benin, Benin City, Edo State, Nigeria; Department of Petroleum Engineering, University of Benin, Benin City, Edo State, Nigeria
| | - Maxwell Ogaga Okedi
- Bioresources Valorization Laboratory, Department of Chemical Engineering, Faculty of Engineering, University of Benin, Benin City, Edo State, Nigeria; Department of Chemical and Biomedical Engineering, Florida A&M University-Florida State University, Tallahassee, FL 2310-6046, USA
| | - Heri Septya Kusuma
- Department of Chemical Engineering, Faculty of Industrial Technology, Universitas Pembangunan Nasional "Veteran" Yogyakarta, Indonesia.
| | - Obiora Ebuka Muojama
- Bioresources Valorization Laboratory, Department of Chemical Engineering, Faculty of Engineering, University of Benin, Benin City, Edo State, Nigeria; Department of Chemical and Biological Engineering, University of Alabama, Tuscaloosa, AL, 35487-0203, USA
| | - Amin Shavandi
- BioMatter Unit - École polytechnique de Bruxelles, Université Libre de Bruxelles (ULB), Avenue F.D. Roosevelt, 50 - CP 165/61, 1050 Brussels, Belgium
| | - Handoko Darmokoesoemo
- Department of Chemistry, Faculty of Science and Technology, Airlangga University, Mulyorejo, Surabaya 60115, Indonesia.
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6
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Gao L, Zhang H, Wang H, Li AC, Wu M, Wang QZ, Zheng ZA. Quality Evaluation and Browning Control in the Multi-Stage Processing of Mume Fructus (Wumei). Foods 2024; 13:272. [PMID: 38254573 PMCID: PMC10815268 DOI: 10.3390/foods13020272] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2023] [Revised: 01/09/2024] [Accepted: 01/10/2024] [Indexed: 01/24/2024] Open
Abstract
The dried Mume Fructus (MF), called Wumei in China, is a unique food with medicinal and edible effects. But its actual production method is outdated with low efficiency and inconsistent quality. This study systematically investigated the influence of moisture content (MC), temperature, and relative humidity (RH) on the browning reaction and quality characteristics of the MF and proposed a continuous processing strategy of the three-stage variable process for MF production based on the precise process control of the temperature and the RH. The production process of MF was divided into three stages: preliminary dehydration, browning, and drying. The results showed that the browning reaction rate and drying efficiency were optimal when the MC of the raw materials was reduced to 50%. In the browning stage, the degree of browning was better, and the antioxidant capacity reached the maximum of 64.38 mg/g DM under a processing temperature of 80 °C and an RH of more than 60%. As the RH increased, the drying rate decreased, and the ash content exhibited an increase. Therefore, the optimal processing parameters for the browning stage were determined to be a temperature of 80 °C and an RH of 60%. In the final drying stage, a temperature of 60 °C coupled with a dehumidification mode proved sufficient to ensure efficient drying without compromising the quality of the MF. This study revealed the reaction mechanism of the rapid browning processing of MF, which has important guiding significance for the rapid processing of browning foods.
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Affiliation(s)
- Lei Gao
- College of Engineering, China Agricultural University, Beijing 100083, China
| | - Hui Zhang
- College of Engineering, China Agricultural University, Beijing 100083, China
| | - Hui Wang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Ai-Chao Li
- College of Engineering, China Agricultural University, Beijing 100083, China
| | - Min Wu
- College of Engineering, China Agricultural University, Beijing 100083, China
| | - Qing-Zhu Wang
- College of Engineering, China Agricultural University, Beijing 100083, China
| | - Zhi-An Zheng
- College of Engineering, China Agricultural University, Beijing 100083, China
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Atasoy M, Álvarez Ordóñez A, Cenian A, Djukić-Vuković A, Lund PA, Ozogul F, Trček J, Ziv C, De Biase D. Exploitation of microbial activities at low pH to enhance planetary health. FEMS Microbiol Rev 2024; 48:fuad062. [PMID: 37985709 PMCID: PMC10963064 DOI: 10.1093/femsre/fuad062] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2023] [Revised: 10/31/2023] [Accepted: 11/17/2023] [Indexed: 11/22/2023] Open
Abstract
Awareness is growing that human health cannot be considered in isolation but is inextricably woven with the health of the environment in which we live. It is, however, under-recognized that the sustainability of human activities strongly relies on preserving the equilibrium of the microbial communities living in/on/around us. Microbial metabolic activities are instrumental for production, functionalization, processing, and preservation of food. For circular economy, microbial metabolism would be exploited to produce building blocks for the chemical industry, to achieve effective crop protection, agri-food waste revalorization, or biofuel production, as well as in bioremediation and bioaugmentation of contaminated areas. Low pH is undoubtedly a key physical-chemical parameter that needs to be considered for exploiting the powerful microbial metabolic arsenal. Deviation from optimal pH conditions has profound effects on shaping the microbial communities responsible for carrying out essential processes. Furthermore, novel strategies to combat contaminations and infections by pathogens rely on microbial-derived acidic molecules that suppress/inhibit their growth. Herein, we present the state-of-the-art of the knowledge on the impact of acidic pH in many applied areas and how this knowledge can guide us to use the immense arsenal of microbial metabolic activities for their more impactful exploitation in a Planetary Health perspective.
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Affiliation(s)
- Merve Atasoy
- UNLOCK, Wageningen University & Research and Technical University Delft, Droevendaalsesteeg 4, 6708 PB,Wageningen, the Netherlands
| | - Avelino Álvarez Ordóñez
- Department of Food Hygiene and Technology and Institute of Food Science and Technology, Universidad de León, Campus de Vegazana s/n, 24071 León, Spain
| | - Adam Cenian
- Institute of Fluid Flow Machinery, Polish Academy of Sciences, Department of Physical Aspects of Ecoenergy, 14 Fiszera St., 80-231 Gdańsk, Poland
| | - Aleksandra Djukić-Vuković
- Department of Biochemical Engineering and Biotechnology, Faculty of Technology and Metallurgy, University of Belgrade, Karnegijeva 4, 11120 Belgrade, Serbia
| | - Peter A Lund
- Institute of Microbiology and Infection,School of Biosciences, University of Birmingham, Birmingham B15 2TT, United Kingdom
| | - Fatih Ozogul
- Department of Seafood Processing and Technology, Faculty of Fisheries, Cukurova University, Balcali, 01330, Adana, Turkey
- Biotechnology Research and Application Center, Cukurova University, Balcali, 01330 Adana, Turkey
| | - Janja Trček
- Department of Biology, Faculty of Natural Sciences and Mathematics, University of Maribor, Koroška cesta 160, 2000 Maribor, Slovenia
| | - Carmit Ziv
- Department of Postharvest Science, Agricultural Research Organization – Volcani Center, 68 HaMaccabim Road , P.O.B 15159 Rishon LeZion 7505101, Israel
| | - Daniela De Biase
- Department of Medico-Surgical Sciences and Biotechnologies, Sapienza University of Rome, Corso della Repubblica 79, 04100 Latina, Italy
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Książek E. Citric Acid: Properties, Microbial Production, and Applications in Industries. Molecules 2023; 29:22. [PMID: 38202605 PMCID: PMC10779990 DOI: 10.3390/molecules29010022] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2023] [Revised: 12/11/2023] [Accepted: 12/15/2023] [Indexed: 01/12/2024] Open
Abstract
Citric acid finds broad applications in various industrial sectors, such as the pharmaceutical, food, chemical, and cosmetic industries. The bioproduction of citric acid uses various microorganisms, but the most commonly employed ones are filamentous fungi such as Aspergillus niger and yeast Yarrowia lipolytica. This article presents a literature review on the properties of citric acid, the microorganisms and substrates used, different fermentation techniques, its industrial utilization, and the global citric acid market. This review emphasizes that there is still much to explore, both in terms of production process techniques and emerging new applications of citric acid.
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Affiliation(s)
- Ewelina Książek
- Department of Agroenginieering and Quality Analysis, Faculty of Production Engineering, Wroclaw University of Economics and Business, Komandorska 118-120, 53-345 Wrocław, Poland
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9
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Wang H, Duan C, Keate RL, Ameer GA. Panthenol Citrate Biomaterials Accelerate Wound Healing and Restore Tissue Integrity. Adv Healthc Mater 2023; 12:e2301683. [PMID: 37327023 DOI: 10.1002/adhm.202301683] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2023] [Indexed: 06/17/2023]
Abstract
Impaired wound healing is a common complication for diabetic patients and effective diabetic wound management remains a clinical challenge. Furthermore, a significant problem that contributes to patient morbidity is the suboptimal quality of healed skin, which often leads to reoccurring chronic skin wounds. Herein, a novel compound and biomaterial building block, panthenol citrate (PC), is developed. It has interesting fluorescence and absorbance properties, and it is shown that PC can be used in soluble form as a wash solution and as a hydrogel dressing to address impaired wound healing in diabetes. PC exhibits antioxidant, antibacterial, anti-inflammatory, and pro-angiogenic properties, and promotes keratinocyte and dermal fibroblast migration and proliferation. When applied in a splinted excisional wound diabetic rodent model, PC improves re-epithelialization, granulation tissue formation, and neovascularization. It also reduces inflammation and oxidative stress in the wound environment. Most importantly, it improves the regenerated tissue quality with enhanced mechanical strength and electrical properties. Therefore, PC could potentially improve wound care management for diabetic patients and play a beneficial role in other tissue regeneration applications.
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Affiliation(s)
- Huifeng Wang
- Department of Biomedical Engineering, Northwestern University, Evanston, IL, 60208, USA
- Center for Advanced Regenerative Engineering, Northwestern University, Evanston, IL, 60208, USA
| | - Chongwen Duan
- Department of Biomedical Engineering, Northwestern University, Evanston, IL, 60208, USA
- Center for Advanced Regenerative Engineering, Northwestern University, Evanston, IL, 60208, USA
| | - Rebecca L Keate
- Department of Biomedical Engineering, Northwestern University, Evanston, IL, 60208, USA
- Center for Advanced Regenerative Engineering, Northwestern University, Evanston, IL, 60208, USA
| | - Guillermo A Ameer
- Department of Biomedical Engineering, Northwestern University, Evanston, IL, 60208, USA
- Center for Advanced Regenerative Engineering, Northwestern University, Evanston, IL, 60208, USA
- Department of Surgery, Feinberg School of Medicine, Northwestern University, Chicago, IL, 60611, USA
- Chemistry of Life Processes Institute, Northwestern University, Evanston, IL, 60208, USA
- Simpson Querrey Institute, Northwestern University, Chicago, IL, 60611, USA
- International Institute for Nanotechnology, Northwestern University, Evanston, IL, 60208, USA
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10
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Chaudhary N, Grover M. Bioindustrial applications of thermostable Endoglucanase purified from Trichoderma viride towards the conversion of agrowastes to value-added products. Protein Expr Purif 2023; 211:106324. [PMID: 37356677 DOI: 10.1016/j.pep.2023.106324] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/21/2023] [Revised: 06/14/2023] [Accepted: 06/16/2023] [Indexed: 06/27/2023]
Abstract
Importance of biocatalytic reactions and biotransformations mediated by fungal enzymes has increased tremendously in various industries. Endoglucanase obtained from Trichoderma viride has been utilized for bioconversion of agrowastes; wheat straw (WS) and corn stover (CS) as biomass into citric acid and single cell protein (SCP) as value-added products. The enzyme was purified to apparent homogeneity with Mr:44.67 kDa; purification-fold, yield, specific activity to be 19.5-, 29.2%, and 150.4 Units.mg-1, respectively, with thermostability up to 70 °C. The enzyme showed a novel N-terminal peptide and its computational analysis revealed a conserved 'SG' amino acid sequence alike microbial cellulases. The experimental results have shown the potential of endoglucanase for the conversion of agrowastes; wheat straw (WS) and corn stover (CS) into citric acid, maximum yield (KgM-3) found in submerged (WS:50;CS:45) fermentation process. Single-cell protein (SCP) production in WS (68 KgM-3) hydrolysate was superior to both CS hydrolysate (60 KgM-3) and YEPD (standard medium) (58 KgM-3).
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Affiliation(s)
- Nidhee Chaudhary
- Centre of Biotechnology and Biochemical Engineering, Amity Institute of Biotechnology, Amity University, Uttar Pradesh, Sector-125, Noida, 201313, India.
| | - Monendra Grover
- Centre for Agricultural Bioinformatics, ICAR-IASRI, Library Avenue Pusa, New Delhi, India
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11
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Yuan Y, Yang Y, Xiao L, Qu L, Zhang X, Wei Y. Advancing Insights into Probiotics during Vegetable Fermentation. Foods 2023; 12:3789. [PMID: 37893682 PMCID: PMC10606808 DOI: 10.3390/foods12203789] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2023] [Revised: 10/08/2023] [Accepted: 10/12/2023] [Indexed: 10/29/2023] Open
Abstract
Fermented vegetables have a long history and are enjoyed worldwide for their unique flavors and health benefits. The process of fermentation improves the nutritional value, taste, and shelf life of foods. Microorganisms play a crucial role in this process through the production of metabolites. The flavors of fermented vegetables are closely related to the evaluation and succession of microbiota. Lactic acid bacteria (LABs) are typically the dominant bacteria in fermented vegetables, and they help inhibit the growth of spoilage bacteria and maintain a healthy gut microbiota in humans. However, homemade and small-scale artisanal products rely on spontaneous fermentation using bacteria naturally present on fresh vegetables or from aged brine, which may introduce external microorganisms and lead to spoilage and substandard products. Hence, understanding the role of LABs and other probiotics in maintaining the quality and safety of fermented vegetables is essential. Additionally, selecting probiotic fermentation microbiota and isolating beneficial probiotics from fermented vegetables can facilitate the use of safe and healthy starter cultures for large-scale industrial production. This review provides insights into the traditional fermentation process of making fermented vegetables, explains the mechanisms involved, and discusses the use of modern microbiome technologies to regulate fermentation microorganisms and create probiotic fermentation microbiota for the production of highly effective, wholesome, safe, and healthy fermented vegetable foods.
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Affiliation(s)
- Yingzi Yuan
- Laboratory of Synthetic Biology, School of Pharmaceutical Sciences, Zhengzhou University, Zhengzhou 450001, China (L.X.)
| | - Yutong Yang
- Laboratory of Synthetic Biology, School of Pharmaceutical Sciences, Zhengzhou University, Zhengzhou 450001, China (L.X.)
| | - Lele Xiao
- Laboratory of Synthetic Biology, School of Pharmaceutical Sciences, Zhengzhou University, Zhengzhou 450001, China (L.X.)
| | - Lingbo Qu
- Laboratory of Synthetic Biology, School of Pharmaceutical Sciences, Zhengzhou University, Zhengzhou 450001, China (L.X.)
- Food Laboratory of Zhongyuan, School of Pharmaceutical Sciences, Zhengzhou University, Zhengzhou 450001, China
| | - Xiaoling Zhang
- Food Laboratory of Zhongyuan, School of Pharmaceutical Sciences, Zhengzhou University, Zhengzhou 450001, China
| | - Yongjun Wei
- Laboratory of Synthetic Biology, School of Pharmaceutical Sciences, Zhengzhou University, Zhengzhou 450001, China (L.X.)
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12
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Mores S, de Souza Vandenberghe LP, Martinez-Burgos WJ, Rodrigues C, Soccol CR. Simultaneous reuse and treatment of sugar-sweetened beverage wastes for citric acid production. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2023; 60:2401-2407. [PMID: 37424583 PMCID: PMC10326170 DOI: 10.1007/s13197-023-05761-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/30/2023] [Accepted: 04/05/2023] [Indexed: 07/11/2023]
Abstract
This study aimed to evaluate the feasibility of using sugar-sweetened beverages (SSB) for citric acid (CA) production and its impact on chemical oxygen demand (COD) of SSB. Five types of SSB were used as a carbon source for CA production by A. niger, and the COD of each SSB was measured before and after the bioprocess. Results showed that all tested SSB were suitable for CA production, with maximum yields ranging from 13.01 to 56.62 g L- 1. The COD was reduced from 53 to 75.64%, indicating that the bioprocess effectively treated SSB wastes. The use of SSB as a substrate for CA production provides an alternative to traditional feedstocks, such as sugarcane and beet molasses. The low-cost and high availability of SSB makes it an attractive option for CA production. Moreover, the study demonstrated the potential of the bioprocess to simultaneously treat and reuse SSB wastes, reducing the environmental impact of the beverage industry. Supplementary Information The online version contains supplementary material available at 10.1007/s13197-023-05761-9.
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Affiliation(s)
- Sabrina Mores
- Department of Bioprocess Engineering and Biotechnology, Federal University of Paraná (UFPR), P.O. Box 19011, Curitiba, Paraná 81531-990 Brazil
| | - Luciana Porto de Souza Vandenberghe
- Department of Bioprocess Engineering and Biotechnology, Federal University of Paraná (UFPR), P.O. Box 19011, Curitiba, Paraná 81531-990 Brazil
| | - Walter José Martinez-Burgos
- Department of Bioprocess Engineering and Biotechnology, Federal University of Paraná (UFPR), P.O. Box 19011, Curitiba, Paraná 81531-990 Brazil
| | - Cristine Rodrigues
- Department of Bioprocess Engineering and Biotechnology, Federal University of Paraná (UFPR), P.O. Box 19011, Curitiba, Paraná 81531-990 Brazil
| | - Carlos Ricardo Soccol
- Department of Bioprocess Engineering and Biotechnology, Federal University of Paraná (UFPR), P.O. Box 19011, Curitiba, Paraná 81531-990 Brazil
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13
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Zhou S, Ding N, Han R, Deng Y. Metabolic engineering and fermentation optimization strategies for producing organic acids of the tricarboxylic acid cycle by microbial cell factories. BIORESOURCE TECHNOLOGY 2023; 379:128986. [PMID: 37001700 DOI: 10.1016/j.biortech.2023.128986] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/22/2023] [Revised: 03/26/2023] [Accepted: 03/27/2023] [Indexed: 05/03/2023]
Abstract
The organic acids of the tricarboxylic acid (TCA) pathway are important platform compounds and are widely used in many areas. The high-productivity strains and high-efficient and low-cost fermentation are required to satisfy a huge market size. The high metabolic flux of the TCA pathway endows microorganisms potential to produce high titers of these organic acids. Coupled with metabolic engineering and fermentation optimization, the titer of the organic acids has been significantly improved in recent years. Herein, we discuss and compare the recent advances in synthetic pathway engineering, cofactor engineering, transporter engineering, and fermentation optimization strategies to maximize the biosynthesis of organic acids. Such engineering strategies were mainly based on the TCA pathway and glyoxylate pathway. Furthermore, organic-acid-secretion enhancement and renewable-substrate-based fermentation are often performed to assist the biosynthesis of organic acids. Further strategies are also discussed to construct high-productivity and acid-resistant strains for industrial large-scale production.
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Affiliation(s)
- Shenghu Zhou
- National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, China; Jiangsu Provincial Research Center for Bioactive Product Processing Technology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, China
| | - Nana Ding
- College of Food and Health, Zhejiang A&F University, Hangzhou 311300, China
| | - Runhua Han
- McKetta Department of Chemical Engineering, The University of Texas at Austin, Austin, TX, United States
| | - Yu Deng
- National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, China; Jiangsu Provincial Research Center for Bioactive Product Processing Technology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, China.
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14
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Ou Q, Zhao J, Sun Y, Zhao Y, Zhang B. Utilization of Lemon Peel for the Production of Vinegar by a Combination of Alcoholic and Acetic Fermentations. Foods 2023; 12:2488. [PMID: 37444226 DOI: 10.3390/foods12132488] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/04/2023] [Revised: 06/20/2023] [Accepted: 06/21/2023] [Indexed: 07/15/2023] Open
Abstract
Lemon peel is the major by-product of lemon juice processing and is currently underutilized. In this study, we explored the feasibility of using lemon peel as a raw material for making vinegar. Lemon peel was homogenized, treated with pectinase (30,000 U/g, 0.1%) at 50 °C for 4 h, and then filtered. The obtained lemon peel juice was first subjected to alcoholic fermentation by Saccharomyces cerevisiae var. FX10, and then acetic fermentation by an acid tolerant Acetobacter malorum, OQY-1, which was isolated from the lemon peels. The juice yield of the lemon peel was 62.5%. The alcoholic fermentation yielded a lemon peel wine with an alcoholic content of 5.16%, and the acetic acid fermentation produced a vinegar with a total acid content of 5.04 g/100 mL. A total of 36 volatile compounds were identified from the lemon vinegar, with some compounds such as esters and some alcohols that increased significantly during alcoholic fermentation while alcohols, terpenoids, and some esters decreased significantly during the fermentations. E-nose and E-tongue analyses coupled with principal component and discriminant factor analyses (PCA and DFA) were able to discriminate the samples at different fermentation stages. Overall, this work demonstrates the potential to transform lemon peel into a valuable product, thus reducing the waste of lemon processing and adding value to the industry.
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Affiliation(s)
- Qingyuan Ou
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710119, China
| | - Jian Zhao
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710119, China
| | - Yuheng Sun
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710119, China
| | - Yu Zhao
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710119, China
| | - Baoshan Zhang
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710119, China
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15
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Tatulli G, Cagliani LR, Sparvoli F, Brasca M, Consonni R. NMR-Based Metabolomic Study on Phaseolus vulgaris Flour Fermented by Lactic Acid Bacteria and Yeasts. Molecules 2023; 28:4864. [PMID: 37375419 DOI: 10.3390/molecules28124864] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2023] [Revised: 06/12/2023] [Accepted: 06/13/2023] [Indexed: 06/29/2023] Open
Abstract
In recent years, fermented foods have attracted increasing attention due to their important role in the human diet, since they supply beneficial health effects, providing important sources of nutrients. In this respect, a comprehensive characterization of the metabolite content in fermented foods is required to achieve a complete vision of physiological, microbiological, and functional traits. In the present preliminary study, the NMR-based metabolomic approach combined with chemometrics has been applied, for the first time, to investigate the metabolite content of Phaseolus vulgaris flour fermented by different lactic acid bacteria (LAB) and yeasts. A differentiation of microorganisms (LAB and yeasts), LAB metabolism (homo- and heterofermentative hexose fermentation), LAB genus (Lactobacillus, Leuconostoc, and Pediococcus), and novel genera (Lacticaseibacillus, Lactiplantibacillus, and Lentilactobacillus) was achieved. Moreover, our findings showed an increase of free amino acids and bioactive molecules, such as GABA, and a degradation of anti-nutritional compounds, such as raffinose and stachyose, confirming the beneficial effects of fermentation processes and the potential use of fermented flours in the production of healthy baking foods. Finally, among all microorganisms considered, the Lactiplantibacillus plantarum species was found to be the most effective in fermenting bean flour, as a larger amount of free amino acids were assessed in their analysis, denoting more intensive proteolytic activity.
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Affiliation(s)
- Giuseppina Tatulli
- National Research Council, Institute of Sciences of Food Production (ISPA), Via Celoria 2, 20133 Milan, Italy
| | - Laura Ruth Cagliani
- National Research Council, Institute of Chemical Sciences and Technologies "G. Natta" (SCITEC), Via Corti 12, 20133 Milan, Italy
| | - Francesca Sparvoli
- National Research Council, Institute of Agricultural Biology and Biotechnology (IBBA), Via Corti 12, 20133 Milan, Italy
| | - Milena Brasca
- National Research Council, Institute of Sciences of Food Production (ISPA), Via Celoria 2, 20133 Milan, Italy
| | - Roberto Consonni
- National Research Council, Institute of Chemical Sciences and Technologies "G. Natta" (SCITEC), Via Corti 12, 20133 Milan, Italy
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16
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Yalameha B, Reza Nejabati H. Urinary Exosomal Metabolites: Overlooked Clue for Predicting Cardiovascular Risk. Clin Chim Acta 2023:117445. [PMID: 37315726 DOI: 10.1016/j.cca.2023.117445] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/09/2023] [Revised: 06/10/2023] [Accepted: 06/11/2023] [Indexed: 06/16/2023]
Abstract
Over the last decade, increasing research has focused on urinary exosomes (UEs) in biological fluids and their relationship with physiological and pathological processes. UEs are membranous vesicles with a size of 40-100 nm, containing a number of bioactive molecules such as proteins, lipids, mRNAs, and miRNAs. These vesicles are an inexpensive non-invasive source that can be used in clinical settings to differentiate healthy patients from diseased patients, thereby serving as potential biomarkers for the early identification of disease. Recent studies have reported the isolation of small molecules called exosomal metabolites from individuals' urine with different diseases. These metabolites could utilize for a variety of purposes, such as the discovery of biomarkers, investigation of mechanisms related to disease development, and importantly prediction of cardiovascular diseases (CVDs) risk factors, including thrombosis, inflammation, oxidative stress, hyperlipidemia as well as homocysteine. It has been indicated that alteration in urinary metabolites of N1-methylnicotinamide, 4-aminohippuric acid, and citric acid can be valuable in predicting cardiovascular risk factors, providing a novel approach to evaluating the pathological status of CVDs. Since the UEs metabolome has been clearly and precisely so far unexplored in CVDs, the present study has specifically addressed the role of the mentioned metabolites in the prediction of CVDs risk factors.
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Affiliation(s)
- Banafsheh Yalameha
- Department of Biochemistry and Clinical Laboratories, Faculty of Medicine, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Hamid Reza Nejabati
- Department of Biochemistry and Clinical Laboratories, Faculty of Medicine, Tabriz University of Medical Sciences, Tabriz, Iran.
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17
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Alves J, Sousa-Silva M, Soares P, Sauer M, Casal M, Soares-Silva I. Structural characterization of the Aspergillus niger citrate transporter CexA uncovers the role of key residues S75, R192 and Q196. Comput Struct Biotechnol J 2023; 21:2884-2898. [PMID: 37216016 PMCID: PMC10196274 DOI: 10.1016/j.csbj.2023.04.025] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/09/2023] [Revised: 04/25/2023] [Accepted: 04/25/2023] [Indexed: 05/24/2023] Open
Abstract
The Aspergillus niger CexA transporter belongs to the DHA1 (Drug-H+ antiporter) family. CexA homologs are exclusively found in eukaryotic genomes, and CexA is the sole citrate exporter to have been functionally characterized in this family so far. In the present work, we expressed CexA in Saccharomyces cerevisiae, demonstrating its ability to bind isocitric acid, and import citrate at pH 5.5 with low affinity. Citrate uptake was independent of the proton motive force and compatible with a facilitated diffusion mechanism. To unravel the structural features of this transporter, we then targeted 21 CexA residues for site-directed mutagenesis. Residues were identified by a combination of amino acid residue conservation among the DHA1 family, 3D structure prediction, and substrate molecular docking analysis. S. cerevisiae cells expressing this library of CexA mutant alleles were evaluated for their capacity to grow on carboxylic acid-containing media and transport of radiolabeled citrate. We also determined protein subcellular localization by GFP tagging, with seven amino acid substitutions affecting CexA protein expression at the plasma membrane. The substitutions P200A, Y307A, S315A, and R461A displayed loss-of-function phenotypes. The majority of the substitutions affected citrate binding and translocation. The S75 residue had no impact on citrate export but affected its import, as the substitution for alanine increased the affinity of the transporter for citrate. Conversely, expression of CexA mutant alleles in the Yarrowia lipolytica cex1Δ strain revealed the involvement of R192 and Q196 residues in citrate export. Globally, we uncovered a set of relevant amino acid residues involved in CexA expression, export capacity and import affinity.
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Affiliation(s)
- J. Alves
- Centre of Molecular and Environmental Biology (CBMA), Department of Biology, University of Minho, Campus de Gualtar, 4710-057 Braga, Portugal
- Institute of Science and Innovation for Bio-Sustainability (IB-S), University of Minho, Campus de Gualtar, 4710-057 Braga, Portugal
| | - M. Sousa-Silva
- Centre of Molecular and Environmental Biology (CBMA), Department of Biology, University of Minho, Campus de Gualtar, 4710-057 Braga, Portugal
- Institute of Science and Innovation for Bio-Sustainability (IB-S), University of Minho, Campus de Gualtar, 4710-057 Braga, Portugal
| | - P. Soares
- Centre of Molecular and Environmental Biology (CBMA), Department of Biology, University of Minho, Campus de Gualtar, 4710-057 Braga, Portugal
- Institute of Science and Innovation for Bio-Sustainability (IB-S), University of Minho, Campus de Gualtar, 4710-057 Braga, Portugal
| | - M. Sauer
- University of Natural Resources and Life Sciences, Vienna, Department of Biotechnology, Institute of Microbiology and Microbial Biotechnology, Muthgasse 18, 1190 Vienna, Austria
- Austrian Centre of Industrial Biotechnology (ACIB GmbH), Muthgasse 11, 1190 Vienna, Austria
| | - M. Casal
- Centre of Molecular and Environmental Biology (CBMA), Department of Biology, University of Minho, Campus de Gualtar, 4710-057 Braga, Portugal
- Institute of Science and Innovation for Bio-Sustainability (IB-S), University of Minho, Campus de Gualtar, 4710-057 Braga, Portugal
| | - I. Soares-Silva
- Centre of Molecular and Environmental Biology (CBMA), Department of Biology, University of Minho, Campus de Gualtar, 4710-057 Braga, Portugal
- Institute of Science and Innovation for Bio-Sustainability (IB-S), University of Minho, Campus de Gualtar, 4710-057 Braga, Portugal
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18
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Recent advances and perspectives on production of value-added organic acids through metabolic engineering. Biotechnol Adv 2023; 62:108076. [PMID: 36509246 DOI: 10.1016/j.biotechadv.2022.108076] [Citation(s) in RCA: 10] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2022] [Revised: 12/06/2022] [Accepted: 12/06/2022] [Indexed: 12/13/2022]
Abstract
Organic acids are important consumable materials with a wide range of applications in the food, biopolymer and chemical industries. The global consumer organic acids market is estimated to increase to $36.86 billion by 2026. Conventionally, organic acids are produced from the chemical catalysis process with petrochemicals as raw materials, which posts severe environmental concerns and conflicts with our sustainable development goals. Most of the commonly used organic acids can be produced from various organisms. As a state-of-the-art technology, large-scale fermentative production of important organic acids with genetically-modified microbes has become an alternative to the chemical route to meet the market demand. Despite the fact that bio-based organic acid production from renewable cheap feedstock provides a viable solution, low productivity has impeded their industrial-scale application. With our deeper understanding of strain genetics, physiology and the availability of strain engineering tools, new technologies including synthetic biology, various metabolic engineering strategies, omics-based system biology tools, and high throughput screening methods are gradually established to bridge our knowledge gap. And they were further applied to modify the cellular reaction networks of potential microbial hosts and improve the strain performance, which facilitated the commercialization of consumable organic acids. Here we present the recent advances of metabolic engineering strategies to improve the production of important organic acids including fumaric acid, citric acid, itaconic acid, adipic acid, muconic acid, and we also discuss the current challenges and future perspectives on how we can develop a cost-efficient, green and sustainable process to produce these important chemicals from low-cost feedstocks.
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19
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Effects of apple storage period on the organic acids and volatiles in apple wine. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114389] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
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20
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Laltha M, Sewsynker-Sukai Y, Gueguim Kana EB. Simultaneous saccharification and citric acid production from paper wastewater pretreated banana pseudostem: Optimization of fermentation medium formulation and kinetic assessment. BIORESOURCE TECHNOLOGY 2022; 361:127700. [PMID: 35901862 DOI: 10.1016/j.biortech.2022.127700] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/17/2022] [Revised: 07/21/2022] [Accepted: 07/22/2022] [Indexed: 06/15/2023]
Abstract
This study optimized the simultaneous saccharification and citric acid (CA) production from banana pseudostem (BP). Thereafter, kinetic assessment of Aspergillus brasiliensis growth and CA production were determined for the optimum conditions using fresh water (SSFoptimizedFW) or dairy wastewater (SSFDWW) and compared to Sabouraud Dextrose Emmon's medium modified with BP (SSFSDEmodified). The optimized conditions gave a CA concentration of 14.408 g/L. Kinetic assessment revealed the same maximum specific growth rates (μmax) (0.05 h-1) for all three bioprocesses, while the SSFSDEmodified process resulted in the highest maximum potential CA concentration (Pm) (13.991 g/L) in comparison to the SSFDWW (Pm = 13.095 g/L) and SSFoptimizedFW (Pm = 12.967 g/L) systems. Findings from this study facilitates the implementation of waste-based lignocellulosic bioprocesses that may eradicate the use of expensive pretreatment chemicals, fermentation medium constituents, and resources, in keeping with the water, energy and food nexus towards developing a circular bioeconomy.
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Affiliation(s)
- Milesh Laltha
- University of KwaZulu-Natal, School of Life Sciences, Pietermaritzburg, South Africa
| | - Y Sewsynker-Sukai
- University of Fort Hare, Fort Hare Institute of Technology, Private Bag X1314, Alice 5700, South Africa
| | - E B Gueguim Kana
- University of KwaZulu-Natal, School of Life Sciences, Pietermaritzburg, South Africa.
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21
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Alexandri M, Kachrimanidou V, Papapostolou H, Papadaki A, Kopsahelis N. Sustainable Food Systems: The Case of Functional Compounds towards the Development of Clean Label Food Products. Foods 2022; 11:foods11182796. [PMID: 36140924 PMCID: PMC9498094 DOI: 10.3390/foods11182796] [Citation(s) in RCA: 15] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/21/2022] [Revised: 08/25/2022] [Accepted: 09/05/2022] [Indexed: 11/29/2022] Open
Abstract
The addition of natural components with functional properties in novel food formulations confers one of the main challenges that the modern food industry is called to face. New EU directives and the global turn to circular economy models are also pressing the agro-industrial sector to adopt cradle-to-cradle approaches for their by-products and waste streams. This review aims to present the concept of “sustainable functional compounds”, emphasizing on some main bioactive compounds that could be recovered or biotechnologically produced from renewable resources. Herein, and in view of their efficient and “greener” production and extraction, emerging technologies, together with their possible advantages or drawbacks, are presented and discussed. Μodern examples of novel, clean label food products that are composed of sustainable functional compounds are summarized. Finally, some action plans towards the establishment of sustainable food systems are suggested.
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Affiliation(s)
- Maria Alexandri
- Correspondence: (M.A.); or (N.K.); Tel.: +30-26710-26505 (N.K.)
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22
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Zhang L, Bryan SJ, Selão TT. Sustainable citric acid production from CO2 in an engineered cyanobacterium. Front Microbiol 2022; 13:973244. [PMID: 36060744 PMCID: PMC9428468 DOI: 10.3389/fmicb.2022.973244] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2022] [Accepted: 07/21/2022] [Indexed: 11/13/2022] Open
Abstract
Citric acid is one of the most widely used organic acids in the world, with applications ranging from acidity regulation in food and beverages to metal chelation in hydrometallurgical processes. Most of its production is currently derived from fermentative processes, using plant-derived carbon feedstocks. While these are currently dominant, there is an increasing need to develop closed-loop production systems that reduce process carbon footprint. In this work, we demonstrate for the first time that an engineered marine cyanobacterium Synechococcus sp. PCC 7002 can be used as a sustainable chassis for the photosynthetic conversion of CO2 to citric acid. Decreased citric acid cycle flux, through the use of a theophylline-responsive riboswitch, was combined with improved flux through citrate synthase and enhanced citric acid excretion, resulting in a significant improvement to citric acid production. While allowing citrate production, this strategy induces a growth defect which can be overcome by glutamate supplementation or by fine-tuning aconitase levels, resulting in an increase in production relative to WT of over 100-fold. This work represents a first step toward sustainable production of a commodity organic acid from CO2.
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23
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Kataoka T, Hashimoto T, Shi W, Tagaya M. Investigation of the Surface Elution Mechanism of Citric Acid-Coordinated Hydroxyapatite Nanoparticles in Biological Solutions. Ind Eng Chem Res 2022. [DOI: 10.1021/acs.iecr.2c01178] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Takuya Kataoka
- Department of Materials Science and Technology, Nagaoka University of Technology, 1603-1 Kamitomioka, Nagaoka, Niigata 940-2188, Japan
- Research Fellow of the Japan Society for the Promotion of Science (DC), 5-3-1 Koji-machi, Chiyoda-ku, Tokyo 102-0083, Japan
| | - Takumi Hashimoto
- Department of Materials Science and Technology, Nagaoka University of Technology, 1603-1 Kamitomioka, Nagaoka, Niigata 940-2188, Japan
| | - Wanyu Shi
- Department of Materials Science and Technology, Nagaoka University of Technology, 1603-1 Kamitomioka, Nagaoka, Niigata 940-2188, Japan
| | - Motohiro Tagaya
- Department of Materials Science and Technology, Nagaoka University of Technology, 1603-1 Kamitomioka, Nagaoka, Niigata 940-2188, Japan
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24
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Lima Parente Fernandes M, Cristina de Souza A, Sérgio Pedroso Costa Júnior P, Ayra Alcântara Veríssimo L, Satler Pylro V, Ribeiro Dias D, Freitas Schwan R. Sugary kefir grains as the inoculum for developing a low sodium isotonic beverage. Food Res Int 2022; 157:111257. [DOI: 10.1016/j.foodres.2022.111257] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2022] [Revised: 04/12/2022] [Accepted: 04/14/2022] [Indexed: 12/15/2022]
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25
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Recovery of Citric Acid from Citrus Peels: Ultrasound-Assisted Extraction Optimized by Response Surface Methodology. CHEMOSENSORS 2022. [DOI: 10.3390/chemosensors10070257] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
The production of citrus juice generates a large quantity of by-products, which are often discarded or used for animal feed. However, several studies have shown its richness in valuable compounds, namely organic acids. Thus, this work intended to valorize orange and lime peels as renewable sources of citric acid. An experimental design combining five levels of the independent variables time (2–45 min), ultrasonic power (50–500 W), and ethanol proportion (0–100%) was implemented and response surface methodology (RSM) was applied to optimize the extraction process. The UPLC-PDA analysis showed that orange peel presented a higher citric acid content than lime. For lime and orange peels, the extraction yield was maximized by sonicating at low power for 5.8 or 35.5 min, using a low ethanol proportion or only water as a solvent, respectively. Overall, optimal UAE conditions were defined for the sustainable extraction of citric acid from citrus by-products, thus contributing to its valorization and upcycling into natural food ingredients.
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Sayın Börekçi B, Kaya M, Göksungur Y, Kaban G. Citric acid production by a novel autochthonous Candida zeylanoides isolate: optimization of process parameters. Biotechnol Lett 2022; 44:803-812. [PMID: 35639290 DOI: 10.1007/s10529-022-03260-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2022] [Accepted: 05/02/2022] [Indexed: 11/28/2022]
Abstract
In this study, citric acid (CA) production by autochthonous Candida zeylanoides 7.12 was investigated and optimized. Response surface methodology (RSM) was used for the analysis of simultaneous effects of the chosen factors and 2 experiment designs were applied. In the first experimental design, the effects of initial pH value (5.5, 6.0 and 6.5), fermentation time (4, 5 and 6 days) and initial glucose concentration (125, 150 and 175 g/L) on CA production were investigated. Initial pH value was adjusted periodically with NaOH. Results of the statistical analysis showed that the model was found to be not applicable sufficiently to the chosen data. A second experimental design was employed at the same levels of glucose concentration and fermentation time by disabling the pH factor. pH level was kept at 6.5 with CaCO3. Results of the statistical analysis showed that the fit of the model was good and the lack of fit was not significant (P > 0.05). The highest CA concentration of 11.36 g/L was obtained after 6 days of fermentation with an initial glucose concentration of 125 g/L. The results indicated that initial glucose concentration and fermentation time were important parameters for CA production by C. zeylanoides 7.12 and this strain could be used for future studies.
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Affiliation(s)
- Bilge Sayın Börekçi
- Department of Gastronomy and Culinary Arts, School of Tourism and Hotel Management, Ardahan University, 75000, Ardahan, Turkey.
| | - Mükerrem Kaya
- Department of Food Engineering, Faculty of Agriculture, Atatürk University, 25240, Erzurum, Turkey
| | - Yekta Göksungur
- Department of Food Engineering, Faculty of Engineering, Ege University, 35040, İzmir, Turkey
| | - Güzin Kaban
- Department of Food Engineering, Faculty of Agriculture, Atatürk University, 25240, Erzurum, Turkey
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Cross-Linking Agents for Electrospinning-Based Bone Tissue Engineering. Int J Mol Sci 2022; 23:ijms23105444. [PMID: 35628254 PMCID: PMC9141772 DOI: 10.3390/ijms23105444] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2022] [Revised: 05/09/2022] [Accepted: 05/11/2022] [Indexed: 12/17/2022] Open
Abstract
Electrospun nanofibers are promising bone tissue scaffolds that support bone healing due to the body’s structural similarity to the extracellular matrix (ECM). However, the insufficient mechanical properties often limit their potential in bone tissue regeneration. Cross-linking agents that chemically interconnect as-spun electrospun nanofibers are a simple but effective strategy for improving electrospun nanofibers’ mechanical, biological, and degradation properties. To improve the mechanical characteristic of the nanofibrous bone scaffolds, two of the most common types of cross-linking agents are used to chemically crosslink electrospun nanofibers: synthetic and natural. Glutaraldehyde (GTA) is a typical synthetic agent for electrospun nanofibers, while genipin (GP) is a natural cross-linking agent isolated from gardenia fruit extracts. GP has gradually gained attention since GP has superior biocompatibility to synthetic ones. In recent studies, much more progress has been made in utilizing crosslinking strategies, including citric acid (CA), a natural cross-linking agent. This review summarizes both cross-linking agents commonly used to improve electrospun-based scaffolds in bone tissue engineering, explains recent progress, and attempts to expand the potential of this straightforward method for electrospinning-based bone tissue engineering.
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Lambros M, Tran T(H, Fei Q, Nicolaou M. Citric Acid: A Multifunctional Pharmaceutical Excipient. Pharmaceutics 2022; 14:972. [PMID: 35631557 PMCID: PMC9148065 DOI: 10.3390/pharmaceutics14050972] [Citation(s) in RCA: 18] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2022] [Revised: 04/15/2022] [Accepted: 04/23/2022] [Indexed: 02/04/2023] Open
Abstract
Citric acid, a tricarboxylic acid, has found wide application in the chemical and pharmaceutical industry due to its biocompatibility, versatility, and green, environmentally friendly chemistry. This review emphasizes the pharmaceutical uses of citric acid as a strategic ingredient in drug formulation while focusing on the impact of its physicochemical properties. The functionality of citric acid is due to its three carboxylic groups and one hydroxyl group. These allow it to be used in many ways, including its ability to be used as a crosslinker to form biodegradable polymers and as a co-former in co-amorphous and co-crystal applications. This paper also analyzes the effect of citric acid in physiological processes and how this effect can be used to enhance the attributes of pharmaceutical preparations, as well as providing a critical discussion on the issues that may arise out of the presence of citric acid in formulations.
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Affiliation(s)
- Maria Lambros
- Department of Pharmaceutical Sciences, College of Pharmacy, Western University of Health Sciences, 309 E Second Street, Pomona, CA 91766, USA; (T.T.); (Q.F.)
| | - Thac (Henry) Tran
- Department of Pharmaceutical Sciences, College of Pharmacy, Western University of Health Sciences, 309 E Second Street, Pomona, CA 91766, USA; (T.T.); (Q.F.)
| | - Qinqin Fei
- Department of Pharmaceutical Sciences, College of Pharmacy, Western University of Health Sciences, 309 E Second Street, Pomona, CA 91766, USA; (T.T.); (Q.F.)
| | - Mike Nicolaou
- Doric Pharma LLC, 5270 California Ave, Suite 300, Irvine, CA 92617, USA;
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Leeuwendaal NK, Stanton C, O’Toole PW, Beresford TP. Fermented Foods, Health and the Gut Microbiome. Nutrients 2022; 14:nu14071527. [PMID: 35406140 PMCID: PMC9003261 DOI: 10.3390/nu14071527] [Citation(s) in RCA: 67] [Impact Index Per Article: 33.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2022] [Revised: 03/31/2022] [Accepted: 04/01/2022] [Indexed: 12/12/2022] Open
Abstract
Fermented foods have been a part of human diet for almost 10,000 years, and their level of diversity in the 21st century is substantial. The health benefits of fermented foods have been intensively investigated; identification of bioactive peptides and microbial metabolites in fermented foods that can positively affect human health has consolidated this interest. Each fermented food typically hosts a distinct population of microorganisms. Once ingested, nutrients and microorganisms from fermented foods may survive to interact with the gut microbiome, which can now be resolved at the species and strain level by metagenomics. Transient or long-term colonization of the gut by fermented food strains or impacts of fermented foods on indigenous gut microbes can therefore be determined. This review considers the primary food fermentation pathways and microorganisms involved, the potential health benefits, and the ability of these foodstuffs to impact the gut microbiome once ingested either through compounds produced during the fermentation process or through interactions with microorganisms from the fermented food that are capable of surviving in the gastro-intestinal transit. This review clearly shows that fermented foods can affect the gut microbiome in both the short and long term, and should be considered an important element of the human diet.
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Affiliation(s)
| | - Catherine Stanton
- Teagasc Food Research Centre, P61 C996 Cork, Ireland; (N.K.L.); (C.S.)
- APC Microbiome Ireland, University College Cork, T12 K8AF Cork, Ireland;
| | - Paul W. O’Toole
- APC Microbiome Ireland, University College Cork, T12 K8AF Cork, Ireland;
- School of Microbiology, University College Cork, T12 K8AF Cork, Ireland
| | - Tom P. Beresford
- Teagasc Food Research Centre, P61 C996 Cork, Ireland; (N.K.L.); (C.S.)
- Correspondence:
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Abstract
The industrial relevance of organic acids is high; because of their chemical properties, they can be used as building blocks as well as single-molecule agents with a huge annual market. Organic acid chemical platforms can derive from fossil sources by petrochemical refining processes, but most of them also represent natural metabolites produced by many cells. They are the products, by-products or co-products of many primary metabolic processes of microbial cells. Thanks to the potential of microbial cell factories and to the development of industrial biotechnology, from the last decades of the previous century, the microbial-based production of these molecules has started to approach the market. This was possible because of a joint effort of microbial biotechnologists and biochemical and process engineers that boosted natural production up to the titer, yield and productivity needed to be industrially competitive. More recently, the possibility to utilize renewable residual biomasses as feedstock not only for biofuels, but also for organic acids production is further augmenting the sustainability of their production, in a logic of circular bioeconomy. In this review, we briefly present the latest updates regarding the production of some industrially relevant organic acids (citric fumaric, itaconic, lactic and succinic acid), discussing the challenges and possible future developments of successful production.
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Adeoye AO, Lateef A. Biotechnological valorization of cashew apple juice for the production of citric acid by a local strain of Aspergillus niger LCFS 5. JOURNAL OF GENETIC ENGINEERING AND BIOTECHNOLOGY 2021; 19:137. [PMID: 34533689 PMCID: PMC8448800 DOI: 10.1186/s43141-021-00232-0] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/28/2021] [Accepted: 08/21/2021] [Indexed: 01/22/2023]
Abstract
Background This work investigates the production of citric acid from cashew apple juice, an abundant waste in the processing of cashew, using a local strain of Aspergillus niger and the application of the citric acid as a coagulant for the production of soy cheese. Fungal isolates were obtained from a cashew plantation in Ogbomoso, Nigeria, using potato dextrose agar. Further screening was undertaken to determine the qualitative strength of acid production by the fungi on Czapek-Dox agar supplemented with bromocresol green, with the development of yellow zone taken as an indication of citric acid production. Thereafter, the best producing strain was cultivated in a cashew apple juice medium. Results Out of 150 fungal isolates generated from the cashew plantation, 92 (61.3%), 44 (29.3%) and 14 (9.3%) were obtained from cashew fruits, soil and cashew tree surfaces, respectively. Different strains of fungi isolated include Aspergillus niger, A. flavus, A. foetidus, A. heteromorphus, A. nidulans and A. viridinutans. The isolates produced yellow zonation of 0.4–5.5 cm on modified Czapek-Dox agar; the highest was observed for a strain of A. niger LCFS 5, which was identified using molecular tools. In the formulated cashew apple juice medium, the citric acid yield of LCFS 5 ranged 16.0–92.8 g/l with the peak obtained on the 10th day of fermentation. The citric acid produced was recovered using the double precipitation method with Ca(OH)2 and H2SO4 having ≈ 70% purity of citric acid on HPLC. The citric acid acted as a coagulant to produce soy cheese with 66.67% acceptability by panelists. Conclusion This work has extended the frontiers of valorization of cashew waste by a strain of A. niger to produce citric acid in high yield, with potential application in food industries.
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Affiliation(s)
- Adekunle Olusegun Adeoye
- Department of Food Science, Ladoke Akintola University of Technology, PMB, 4000, Ogbomoso, Nigeria
| | - Agbaje Lateef
- Laboratory of Industrial Microbiology and Nanobiotechnology, Department of Pure and Applied Biology, Ladoke Akintola University of Technology, PMB, 4000, Ogbomoso, Nigeria.
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