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Shin Yee C, Ilham Z, Cheng A, Abd Rahim MH, Hajar-Azhari S, Yuswan MH, Mohd Zaini NA, Reale A, Di Renzo T, Wan-Mohtar WAAQI. Optimisation of fermentation conditions for the production of gamma-aminobutyric acid (GABA)-rich soy sauce. Heliyon 2024; 10:e33147. [PMID: 39040394 PMCID: PMC11261068 DOI: 10.1016/j.heliyon.2024.e33147] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2024] [Revised: 06/14/2024] [Accepted: 06/14/2024] [Indexed: 07/24/2024] Open
Abstract
This study addresses the challenge of enhancing gamma-aminobutyric acid (GABA) content in soy sauce through optimized fermentation condition. Using a multiple starter culture, consisting of Aspergillus oryzae strain NSK, Bacillus cereus strain KBC and Tetragenococcus halophilus strain KBC, the incubation conditions including the percentage of bacterial inoculum (10, 15 and 20 %), pH (3, 5 and 7) and agitation speed (100, 150 and 200 rpm) were optimized through Response Surface Methodology (RSM). Under the optimal conditions (20 % inoculum, pH 7 and stirring at 100 rpm), the multiple starter culture generated 128.69 mg/L of GABA after 7 days and produced 239.08 mg/L of GABA after 4 weeks of fermentation, which is 36 % higher than under non-optimized conditions (153.48 mg/L). Furthermore, sensory analysis revealed high consumer acceptance of the fermented soy sauce than the control (soy sauce without any treatment and additional bacteria) and commercial soy sauce. Consumers indicated that the starter culture offered an improved umami taste and reduced bitter, sour and salty flavours compared to the commercial product. Under optimal fermentation conditions determined by RSM statistical analysis, the multiple starter culture is able to produce high levels of GABA and is more likely to be accepted by consumers. The findings of this research have the potential to impact the food sector by offering a functional soy sauce with added health benefits and also being well-received by consumers.
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Affiliation(s)
- Chong Shin Yee
- Functional Omics and Bioprocess Development Laboratory, Institute of Biological Sciences, Faculty of Science, Universiti Malaya, 50603, Kuala Lumpur, Malaysia
- Environmental Science and Management Program, Institute of Biological Sciences, Faculty of Science, Universiti Malaya, 50603, Kuala Lumpur, Malaysia
| | - Zul Ilham
- Environmental Science and Management Program, Institute of Biological Sciences, Faculty of Science, Universiti Malaya, 50603, Kuala Lumpur, Malaysia
| | - Acga Cheng
- Functional Omics and Bioprocess Development Laboratory, Institute of Biological Sciences, Faculty of Science, Universiti Malaya, 50603, Kuala Lumpur, Malaysia
| | - Muhamad Hafiz Abd Rahim
- Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, 43400, Selangor, Malaysia
| | - Siti Hajar-Azhari
- Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, 43400, Selangor, Malaysia
| | - Mohd Hafis Yuswan
- Halal Products Research Institute, Universiti Putra Malaysia 43400 UPM Serdang, Malaysia
| | - Nurul Aqilah Mohd Zaini
- Department of Food Sciences, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, 43600 UKM Bangi, Selangor, Malaysia
| | - Anna Reale
- Institute of Food Sciences, National Research Council, Via Roma 64, 83100, Avellino, Italy
| | - Tiziana Di Renzo
- Institute of Food Sciences, National Research Council, Via Roma 64, 83100, Avellino, Italy
| | - Wan Abd Al Qadr Imad Wan-Mohtar
- Functional Omics and Bioprocess Development Laboratory, Institute of Biological Sciences, Faculty of Science, Universiti Malaya, 50603, Kuala Lumpur, Malaysia
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Rodríguez MA, Fernández LA, Daisley BA, Reynaldi FJ, Allen-Vercoe E, Thompson GJ. Probiotics and in-hive fermentation as a source of beneficial microbes to support the gut microbial health of honey bees. JOURNAL OF INSECT SCIENCE (ONLINE) 2023; 23:19. [PMID: 38055943 PMCID: PMC10699873 DOI: 10.1093/jisesa/iead093] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/13/2023] [Revised: 09/25/2023] [Accepted: 10/17/2023] [Indexed: 12/08/2023]
Abstract
Managed populations of honey bees (Apis mellifera Linnaeus; Hymenoptera: Apidae) are regularly exposed to infectious diseases. Good hive management including the occasional application of antibiotics can help mitigate infectious outbreaks, but new beekeeping tools and techniques that bolster immunity and help control disease transmission are welcome. In this review, we focus on the applications of beneficial microbes for disease management as well as to support hive health and sustainability within the apicultural industry. We draw attention to the latest advances in probiotic approaches as well as the integration of fermented foods (such as water kefir) with disease-fighting properties that might ultimately be delivered to hives as an alternative or partial antidote to antibiotics. There is substantial evidence from in vitro laboratory studies that suggest beneficial microbes could be an effective method for improving disease resistance in honey bees. However, colony level evidence is lacking and there is urgent need for further validation via controlled field trials experimentally designed to test defined microbial compositions against specific diseases of interest.
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Affiliation(s)
- María A Rodríguez
- Laboratorio de Estudios Apícolas (LabEA-CIC), Departamento de Agronomía, Universidad Nacional del Sur (UNS), Bahía Blanca, Buenos Aires, Argentina
- Comisión de Investigaciones Científicas de la Provincia de Buenos Aires (CIC), Buenos Aires, Argentina
- Department of Biology, The University of Western Ontario, London, ON, Canada
| | - Leticia A Fernández
- Laboratorio de Estudios Apícolas (LabEA-CIC), Departamento de Agronomía, Universidad Nacional del Sur (UNS), Bahía Blanca, Buenos Aires, Argentina
- Departamento de Biología, Bioquímica y Farmacia, Universidad Nacional del Sur (UNS), Bahía Blanca, Buenos Aires, Argentina
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Buenos Aires, Argentina
| | - Brendan A Daisley
- Department of Biology, The University of Western Ontario, London, ON, Canada
- Department of Molecular and Cellular Biology, University of Guelph, Guelph, ON, Canada
| | - Francisco J Reynaldi
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Buenos Aires, Argentina
- Centro de Microbiología Básica y Aplicada (CEMIBA), Facultad de Ciencias Veterinarias, Universidad Nacional de La Plata (UNLP), La Plata, Buenos Aires, Argentina
| | - Emma Allen-Vercoe
- Department of Molecular and Cellular Biology, University of Guelph, Guelph, ON, Canada
| | - Graham J Thompson
- Department of Biology, The University of Western Ontario, London, ON, Canada
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Schiatti-Sisó IP, Quintana SE, García-Zapateiro LA. Stevia ( Stevia rebaudiana) as a common sugar substitute and its application in food matrices: an updated review. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2023; 60:1483-1492. [PMID: 37033318 PMCID: PMC10076456 DOI: 10.1007/s13197-022-05396-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/28/2022] [Accepted: 01/31/2022] [Indexed: 11/29/2022]
Abstract
Stevia (Stevia rebaudiana) has been employee for developing food products as a substitute for sucrose, low caloric, and natural sweetener. Different studies have evaluated the effect of this ingredient on the physicochemical, nutritional and technological properties of products; their application in dairy products affects some sensory characteristics such as taste; in the case of bread, cookies, and cakes modify the properties of the dough, altering attributes of the manufactured product, including color, texture, and flavor; also the use of stevia reduces gelling and affects the optical properties of the final product; and in beverages cases, the total substitution of sugar has led to bitter and unpleasant flavor. This review presents stevia general information and its employees in dairy, bakery, beverages, and jelly products.
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Affiliation(s)
| | - Somaris E. Quintana
- Research Group of Complex Fluid Engineering and Food Rheology, University of Cartagena, Cartagena, Colombia
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Zhang G, Zhang L, Ahmad I, Zhang J, Zhang A, Tang W, Ding Y, Lyu F. Recent advance in technological innovations of sugar-reduced products. Crit Rev Food Sci Nutr 2022; 64:5128-5142. [PMID: 36454077 DOI: 10.1080/10408398.2022.2151560] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/03/2022]
Abstract
Sugar is crucial as an essential nutrient for humans as well as for providing texture, sweetness and so on to food. But with the rise in people's pursuit of health, it is becoming increasingly clear that excessive consumption of sugar can locate a load on the body. It has been that excessive sugar is associated with many diseases, such as dental caries, obesity, diabetes, and coronary heart disease. Therefore, researchers and industries are trying to reduce or substitute sugar in food without affecting the sensory evaluation. Substituting sugar with sweeteners is alternatively becoming the most traditional way to minimize its use. So far, the sweeteners such as stevia and xylitol have been are commercially applied. Several studies have shown that technological innovation can partially compensate for the loss in sweetness as a result of sugar reduction, such as cross-modal interactions that stimulate sweetness with aroma, nanofiltration that filters disaccharides and above, enzyme-catalyzed sugar hydrolysis, and microbial fermentation that turns sugar into sugar alcohol. This review summarizes these studies to enhance the safety and quality of sugar-reduced products, and will provide some theoretical frameworks for the food industry to reduce sugar in foods, meet consumers' needs, and promote human health.
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Affiliation(s)
- Gaopeng Zhang
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, P. R. China
- Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou, P. R. China
| | - Lyu Zhang
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, P. R. China
- Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou, P. R. China
| | - Ishtiaq Ahmad
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, P. R. China
- Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou, P. R. China
| | - Jianyou Zhang
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, P. R. China
- Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou, P. R. China
| | - Anqiang Zhang
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, P. R. China
- Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou, P. R. China
| | - Wei Tang
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, P. R. China
- Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou, P. R. China
| | - Yuting Ding
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, P. R. China
- Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou, P. R. China
| | - Fei Lyu
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, P. R. China
- Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou, P. R. China
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Sánchez-Bravo P, Noguera-Artiaga L, Carbonell-Barrachina ÁA, Sendra E. Fermented beverage obtained from hydroSOStainable pistachios. J Food Sci 2020; 85:3601-3610. [PMID: 32882070 DOI: 10.1111/1750-3841.15408] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2020] [Revised: 07/06/2020] [Accepted: 07/08/2020] [Indexed: 11/29/2022]
Abstract
Currently, consumers increasingly demand healthy foods, such as "vegetable drinks" made from nuts and cereals. In this scenario, the potential use of pistachios, grown under conventional and regulated deficit irrigation conditions (hydroSOStainable), to prepare fermented beverages was evaluated. This work addressed three important aspects: (i) water savings, (ii) use of noncommercial products, and (iii) expansion of the offer of vegetable drinks. Two commercial cultures of lactic acid bacteria (MA400 and MY800) and two sugars (glucose and fructose) were tested. Fermented drinks were evaluated by analyzing the following parameters: microbial counts, pH, titratable acidity, CIE (L* , a* , and b* ) color, and total fatty acid, volatile and sensory profiles; all parameters were evaluated at 1, 15, and 30 days of cold storage (4 °C). Pistachio-based beverages proved to be excellent substrates for the growth and survival of lactic acid bacteria. The fatty acid profile was not affected by the studied factors. However, the volatile profile was more complex for the treatments conventional-MY800 (80 µg/L) and hydroSOS-MA400 (72 µg/L). HydroSOS beverages fermented with MA400 culture were less sour and had higher intensity of umami and pistachio flavor; however, hydroSOS pistachios fermented with MY800 culture had lower pistachio odor intensity. All tested factors can be considered suitable for the preparation of fermented pistachios-based beverages, considering both technological and quality aspects.
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Affiliation(s)
- Paola Sánchez-Bravo
- Universidad Miguel Hernández de Elche, Escuela Politécnica Superior de Orihuela (EPSO), Departamento de Tecnología Agroalimentaria, Grupo Calidad y Seguridad Alimentaria (CSA), Carretera de Beniel, km 3.2. 03312-Orihuela, Alicante, 03312, Spain
| | - Luis Noguera-Artiaga
- Universidad Miguel Hernández de Elche, Escuela Politécnica Superior de Orihuela (EPSO), Departamento de Tecnología Agroalimentaria, Grupo Calidad y Seguridad Alimentaria (CSA), Carretera de Beniel, km 3.2. 03312-Orihuela, Alicante, 03312, Spain
| | - Ángel A Carbonell-Barrachina
- Universidad Miguel Hernández de Elche, Escuela Politécnica Superior de Orihuela (EPSO), Departamento de Tecnología Agroalimentaria, Grupo Calidad y Seguridad Alimentaria (CSA), Carretera de Beniel, km 3.2. 03312-Orihuela, Alicante, 03312, Spain
| | - Esther Sendra
- Universidad Miguel Hernández de Elche, Escuela Politécnica Superior de Orihuela (EPSO), Departamento de Tecnología Agroalimentaria, Grupo Industrialización de Productos de Origen Animal (IPOA), Carretera de Beniel, km 3.2. 03312-Orihuela, Alicante, 03312, Spain
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Qin Y, Fang F, Wang R, Zhou J, Li L. Differentiation between wild and artificial cultivated Stephaniae tetrandrae radix using chromatographic and flow-injection mass spectrometric fingerprints with the aid of principal component analysis. Food Sci Nutr 2020; 8:4223-4231. [PMID: 32884703 PMCID: PMC7455950 DOI: 10.1002/fsn3.1717] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2020] [Revised: 05/25/2020] [Accepted: 05/26/2020] [Indexed: 12/17/2022] Open
Abstract
High-performance liquid chromatographic (HPLC) and flow-injection mass spectrometric (FIMS) fingerprinting profiles were used to differentiate between wild and artificial cultivated Stephaniae tetrandrae Radix samples. HPLC and FIMS fingerprints of 15 wild S. tetrandrae Radix samples and 12 artificial cultivated S. tetrandrae Radix samples were obtained and analyzed with the aid of principal component analysis (PCA). PCA of the fingerprints showed that the chemical differences between wild and artificial cultivated S. tetrandrae Radix samples could be differentiated by either HPLC or FIMS fingerprints. The HPLC fingerprints provided more chemical information but required longer analytical time compared with FIMS fingerprints. This study indicated that the wild samples contained higher concentrations of almost all of the major compounds than the cultivated samples. Three characteristic compounds which were responsible for the differences between the samples were tentatively identified with the aid of MS data. Furthermore, these three compounds, tetrandrine (TET), fangchinoline (FAN), and cyclanoline (CYC), were quantified. The HPLC and FIMS fingerprints combined with PCA could be used for quality assessment of wild and artificial cultivated S. tetrandrae Radix samples.
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Affiliation(s)
- Ya‐dong Qin
- College of Life SciencesAnhui Normal UniversityWuhuChina
- Pharmacy DepartmentAnhui College of Traditional Chinese MedicineWuhuChina
| | - Feng‐man Fang
- College of Life SciencesAnhui Normal UniversityWuhuChina
| | - Rong‐bin Wang
- College of Life SciencesAnhui Normal UniversityWuhuChina
- Pharmacy DepartmentAnhui College of Traditional Chinese MedicineWuhuChina
| | - Juan‐juan Zhou
- Pharmacy DivisionWuhu Hospital of Traditional Chinese MedicineWuhuChina
| | - Lin‐hua Li
- Pharmacy DepartmentAnhui College of Traditional Chinese MedicineWuhuChina
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