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Ding Y, He W, Dai W, Xie X, Pan Y, Tang X, Zheng R, Zhou X. Quality and flavor development of solid-state fermented surimi with Actinomucor elegans: A perspective on the impacts of carbon and nitrogen sources. Food Chem 2024; 447:139053. [PMID: 38518616 DOI: 10.1016/j.foodchem.2024.139053] [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: 11/14/2023] [Revised: 02/22/2024] [Accepted: 03/14/2024] [Indexed: 03/24/2024]
Abstract
The influence of four carbon and nitrogen substrates on the quality and flavor of a novel surimi-based product fermented with Actinomucor elegans (A. elegans) was investigated, with a focus on carbon and nitrogen catabolite repression. The results showed that the substrate significantly affected mycelial growth, enzyme activities, and the metabolites of A. elegans. Although glucose significantly promoted A. elegans growth by 116.69%, it decreased enzyme secretion by 69.79% for α-amylase and 59.80% for protease, most likely by triggering the carbon catabolite repression pathway. Starch, soy protein, and wheat gluten substantially affected the textural properties of the fermented surimi. Furthermore, wheat gluten significantly promoted the protease activity (102.70%) and increased protein degradation during surimi fermentation. The fishy odor of surimi was alleviated through fermentation, and a correlation between the volatile compounds and A. elegans metabolism was observed. These results explore fermentation substrates in filamentous fungi metabolism from a catabolite repression perspective.
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Affiliation(s)
- Yicheng Ding
- Zhejiang Key Laboratory of Green, Low-carbon and Efficient Development of Marine Fishery Resources, Hangzhou 310014, PR China; College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, PR China; Key Laboratory of Bioorganic Synthesis of Zhejiang Province, College of Biotechnology and Bioengineering, Zhejiang University of Technology, Hangzhou 310014, PR China
| | - Wenjia He
- Zhejiang Key Laboratory of Green, Low-carbon and Efficient Development of Marine Fishery Resources, Hangzhou 310014, PR China; College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, PR China
| | - Wangli Dai
- Zhejiang Key Laboratory of Green, Low-carbon and Efficient Development of Marine Fishery Resources, Hangzhou 310014, PR China; College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, PR China
| | - Xiaoben Xie
- Shaoxing Xianheng Food Co., Ltd, Shaoxing 312000, PR China
| | - Yibiao Pan
- Shaoxing Xianheng Food Co., Ltd, Shaoxing 312000, PR China
| | - Xiaoling Tang
- Key Laboratory of Bioorganic Synthesis of Zhejiang Province, College of Biotechnology and Bioengineering, Zhejiang University of Technology, Hangzhou 310014, PR China
| | - Renchao Zheng
- Key Laboratory of Bioorganic Synthesis of Zhejiang Province, College of Biotechnology and Bioengineering, Zhejiang University of Technology, Hangzhou 310014, PR China.
| | - Xuxia Zhou
- Zhejiang Key Laboratory of Green, Low-carbon and Efficient Development of Marine Fishery Resources, Hangzhou 310014, PR China; College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, PR China.
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Zhou Y, Chen S, Wang X, Zhang H. Nonvolatile taste compounds of Shanghai smoked fish: A novel three stages control techniques. Food Sci Nutr 2021; 9:87-98. [PMID: 33473273 PMCID: PMC7802575 DOI: 10.1002/fsn3.1960] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/26/2020] [Revised: 09/25/2020] [Accepted: 10/07/2020] [Indexed: 11/10/2022] Open
Abstract
In this work, the effect of processing stages including first soaking (FS), frying after first soaking (FFS), and second soaking (SS) on nonvolatile taste compounds of Shanghai smoked fish was investigated using high-performance liquid chromatography (HPLC) and automatic amino acid analyzer. Results showed that the contents of free amino acids (FAAs) ranged from 396.94 to 585.79 mg/100 g and 5'-inosine monophosphate (IMP, as main umami nucleotide) from 215.91 to 284.56 mg/100 g in Shanghai smoked fish, respectively. Moreover, the contents of Glu and Gly as main umami amino acids ranged from 1.64 to 107.32 mg/100 g and 61.61 to 108.88 mg/100 g, respectively. TAV values of IMP, Asp, and Glu in Shanghai smoked fish reached 11.38, 2.73, and 21.46, respectively. The obvious difference could be observed using principal component analysis (PCA) in three processing stages of Shanghai smoked fish. Therefore, probing into the nonvolatile flavor of Shanghai smoked fish could not only enrich the theoretical basis of flavor chemistry in freshwater fish fields, but probe into the formation mechanisms of taste compounds in further study.
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Affiliation(s)
- Yu Zhou
- Laboratory of Aquatic Products Quality & Safety Risk Assessment (Shanghai) at China Ministry of AgricultureShanghai Ocean UniversityShanghaiChina
- College of Food Science and TechnologyShanghai Ocean UniversityShanghaiChina
| | - Shunsheng Chen
- Laboratory of Aquatic Products Quality & Safety Risk Assessment (Shanghai) at China Ministry of AgricultureShanghai Ocean UniversityShanghaiChina
- College of Food Science and TechnologyShanghai Ocean UniversityShanghaiChina
- National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai)Shanghai Ocean UniversityShanghaiChina
| | - Xichang Wang
- Laboratory of Aquatic Products Quality & Safety Risk Assessment (Shanghai) at China Ministry of AgricultureShanghai Ocean UniversityShanghaiChina
- College of Food Science and TechnologyShanghai Ocean UniversityShanghaiChina
- National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai)Shanghai Ocean UniversityShanghaiChina
| | - Hongcai Zhang
- Laboratory of Aquatic Products Quality & Safety Risk Assessment (Shanghai) at China Ministry of AgricultureShanghai Ocean UniversityShanghaiChina
- College of Food Science and TechnologyShanghai Ocean UniversityShanghaiChina
- National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai)Shanghai Ocean UniversityShanghaiChina
- School of Agriculture and BiologyShanghai Jiao Tong UniversityShanghaiChina
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Zhang W, Cheng Y, Li Y, Du G, Xie G, Zou H, Zhou J, Chen J. Adaptive Evolution Relieves Nitrogen Catabolite Repression and Decreases Urea Accumulation in Cultures of the Chinese Rice Wine Yeast Strain Saccharomyces cerevisiae XZ-11. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:9061-9069. [PMID: 29882665 DOI: 10.1021/acs.jafc.8b01313] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
Urea is the major precursor of ethyl carbamate in Chinese rice wine. Although efforts have been made to decrease urea accumulation, few methods can be applied to industrial food production due to potential safety concerns. In this study, adaptive laboratory evolution (ALE) followed by high-throughput screening was used to identify low urea-accumulating strains derived from the industrial Chinese rice wine yeast strain Saccharomyces cerevisiae XZ-11. Three evolved strains were obtained that had 47.9%, 16.6%, and 12.4% lower urea concentrations than the wild-type strain. Comparative genomics analysis revealed that genes involved in carbon and nitrogen metabolism evolved quickly. Transcription levels of genes involved in urea metabolism were dramatically upregulated after ALE. This work describes a novel and safe strategy to improve nitrogen utilization of industrial yeast strains involved in food fermentation. The identified genomic variations may also help direct rational genetic engineering of nitrogen metabolism processes to achieve other goals.
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Affiliation(s)
- Weiping Zhang
- Key Laboratory of Industrial Biotechnology, Ministry of Education, and School of Biotechnology , Jiangnan University , 1800 Lihu Road , Wuxi , Jiangsu 214122 , China
- National Engineering Laboratory for Cereal Fermentation Technology , Jiangnan University , 1800 Lihu Road , Wuxi , Jiangsu 214122 , China
- Jiangsu Provisional Research Center for Bioactive Product Processing Technology , Jiangnan University , 1800 Lihu Road , Wuxi , Jiangsu 214122 , China
| | - Yan Cheng
- Key Laboratory of Industrial Biotechnology, Ministry of Education, and School of Biotechnology , Jiangnan University , 1800 Lihu Road , Wuxi , Jiangsu 214122 , China
| | - Yudong Li
- Department of Bioengineering, School of Food Sciences and Biotechnology , Zhejiang Gongshang University , Hangzhou 310018 , China
| | - Guocheng Du
- Key Laboratory of Industrial Biotechnology, Ministry of Education, and School of Biotechnology , Jiangnan University , 1800 Lihu Road , Wuxi , Jiangsu 214122 , China
| | - Guangfa Xie
- College of Shaoxing Rice Wine , Zhejiang Shuren University , Shaoxing 312028 , China
| | - Huijun Zou
- Zhejiang Guyuelongshan Shaoxing Wine Company , 13 Yangjiang Road , Shaoxing , Zhejiang China
| | - Jingwen Zhou
- Key Laboratory of Industrial Biotechnology, Ministry of Education, and School of Biotechnology , Jiangnan University , 1800 Lihu Road , Wuxi , Jiangsu 214122 , China
- National Engineering Laboratory for Cereal Fermentation Technology , Jiangnan University , 1800 Lihu Road , Wuxi , Jiangsu 214122 , China
- Jiangsu Provisional Research Center for Bioactive Product Processing Technology , Jiangnan University , 1800 Lihu Road , Wuxi , Jiangsu 214122 , China
| | - Jian Chen
- Key Laboratory of Industrial Biotechnology, Ministry of Education, and School of Biotechnology , Jiangnan University , 1800 Lihu Road , Wuxi , Jiangsu 214122 , China
- Jiangsu Provisional Research Center for Bioactive Product Processing Technology , Jiangnan University , 1800 Lihu Road , Wuxi , Jiangsu 214122 , China
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Regulation of Sensing, Transportation, and Catabolism of Nitrogen Sources in Saccharomyces cerevisiae. Microbiol Mol Biol Rev 2018; 82:82/1/e00040-17. [PMID: 29436478 DOI: 10.1128/mmbr.00040-17] [Citation(s) in RCA: 78] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022] Open
Abstract
Nitrogen is one of the most important essential nutrient sources for biogenic activities. Regulation of nitrogen metabolism in microorganisms is complicated and elaborate. For this review, the yeast Saccharomyces cerevisiae was chosen to demonstrate the regulatory mechanism of nitrogen metabolism because of its relative clear genetic background. Current opinions on the regulation processes of nitrogen metabolism in S. cerevisiae, including nitrogen sensing, transport, and catabolism, are systematically reviewed. Two major upstream signaling pathways, the Ssy1-Ptr3-Ssy5 sensor system and the target of rapamycin pathway, which are responsible for sensing extracellular and intracellular nitrogen, respectively, are discussed. The ubiquitination of nitrogen transporters, which is the most general and efficient means for controlling nitrogen transport, is also summarized. The following metabolic step, nitrogen catabolism, is demonstrated at two levels: the transcriptional regulation process related to GATA transcriptional factors and the translational regulation process related to the general amino acid control pathway. The interplay between nitrogen regulation and carbon regulation is also discussed. As a model system, understanding the meticulous process by which nitrogen metabolism is regulated in S. cerevisiae not only could facilitate research on global regulation mechanisms and yeast metabolic engineering but also could provide important insights and inspiration for future studies of other common microorganisms and higher eukaryotic cells.
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Formation of ethyl carbamate in Goji wines: Effect of Goji fruit composition. Food Sci Biotechnol 2016; 25:921-927. [PMID: 30263355 DOI: 10.1007/s10068-016-0151-2] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2015] [Revised: 02/17/2016] [Accepted: 03/20/2016] [Indexed: 10/21/2022] Open
Abstract
Ethyl carbamate (EC) is a multisite carcinogen widely occurring in alcoholic beverages. In this investigation, solid-phase extraction combined with gas chromatography mass spectrometry was employed to determine EC contents during the fermentation and storage processes, and the effects of Goji varieties on its formation were also examined. The results indicated that natural and potential EC contents were significantly affected by the varied composition of Goji fruits. The analysis of chemical properties showed differences in hundred-grain weight, water contents, amino acids, and nitrogen-to-carbon ratio for Goji berries. Citrulline was completely degraded although it is routinely considered as a non-preferred nitrogen for yeasts. Due to compositional differences, Goji wines accumulated distinct urea levels that positively correlated with the potential EC contents. Furthermore, the temperature in both the production processes highly influenced EC formation. These results contribute to a more comprehensive understanding of EC formation, and in turn, controlling EC in the Goji wine matrix.
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