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Wang F, Lin K, Shen Q, Liu D, Xiao G, Ma L. Metabolomic analysis reveals the effect of ultrasonic-microwave pretreatment on flavonoids in tribute Citrus powder. Food Chem 2024; 448:139125. [PMID: 38537547 DOI: 10.1016/j.foodchem.2024.139125] [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: 12/24/2023] [Revised: 03/19/2024] [Accepted: 03/21/2024] [Indexed: 04/24/2024]
Abstract
In this study, the ultrasonic-microwave pretreatment was defined as a processing technology in the production of tribute citrus powder, and it could increase the flavonoid compounds in the processing fruit powder. A total of 183 upregulated metabolites and 280 downregulated metabolites were obtained by non-targeted metabolomics, and the differential metabolites was mainly involved in the pathways of flavonoid biosynthesis, flavone and flavonol biosynthesis. A total of 8 flavonoid differential metabolites were obtained including 5 upregulated metabolites (6"-O-acetylglycitin, scutellarin, isosakuranin, rutin, and robinin), and 3 downregulated metabolites (astragalin, luteolin, and (-)-catechin gallate) by flavonoids-targeted metabolomics. The 8 flavonoid differential metabolites participated in the flavonoid biosynthesis pathways, flavone and flavonol biosynthesis pathways, and isoflavonoid biosynthesis pathways. The results provide a reference for further understanding the relationship between food processing and food components, and also lay a basis for the development of food targeted-processing technologies.
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Affiliation(s)
- Feng Wang
- Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, College of Light Industry and Food, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China; Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture and Rural Affairs, Guangzhou 510225, China
| | - Kewei Lin
- Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, College of Light Industry and Food, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China; Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture and Rural Affairs, Guangzhou 510225, China
| | - Qiaomei Shen
- Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, College of Light Industry and Food, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China; Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture and Rural Affairs, Guangzhou 510225, China
| | - Dongjie Liu
- Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, College of Light Industry and Food, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China; Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture and Rural Affairs, Guangzhou 510225, China
| | - Gengsheng Xiao
- Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, College of Light Industry and Food, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China; Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture and Rural Affairs, Guangzhou 510225, China; Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China
| | - Lukai Ma
- Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, College of Light Industry and Food, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China; Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture and Rural Affairs, Guangzhou 510225, China.
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2
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Potkule JB, Kahar SP, Kumar M, Annapure US. Impact of non-thermal techniques on enzyme modifications for their applications in food. Int J Biol Macromol 2024; 275:133566. [PMID: 38960264 DOI: 10.1016/j.ijbiomac.2024.133566] [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: 06/05/2024] [Accepted: 06/28/2024] [Indexed: 07/05/2024]
Abstract
The present review elaborates on the details of the enzyme, its structure, specificity, and the mechanism of action of selected enzymes as well as structural changes and loss or gain of activity after non-thermal treatments for food-based applications. Enzymes are biological catalysts found in various systems such as plants, animals, and microorganisms. Most of the enzymes have their optimum pH, temperature, and substrate or group of substrates. The conformational modification of enzymes either increases or decreases the rate of reaction at different pH, and temperature conditions. Enzymes are modified by different techniques to enhance the activity of enzymes for their commercial applications mainly due to the high cost of enzymes, stability, and difficulties that occur during the use of enzymes in different conditions. On the opposite, enzyme inactivation provides its application to extend the shelf life of fruits and vegetables by denaturation and partial inactivation of enzymes. Hence, the activation and inactivation of enzymes are studied by non-thermal techniques in both the model and the food system. The highly reactive species generated during non-thermal techniques cause chemical and structural modification. The enzyme modifications depend on the type and source of the enzyme, type of technique, and the parameters used.
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Affiliation(s)
- Jayashree B Potkule
- Department of Food Engineering and Technology, Institute of Chemical Technology, Matunga, Mumbai, India
| | - Suraj P Kahar
- Department of Food Engineering and Technology, Institute of Chemical Technology, Matunga, Mumbai, India
| | - Manoj Kumar
- Chemical and Biochemical Processing Division, ICAR - Central Institute for Research on Cotton Technology, Matunga, Mumbai, India
| | - Uday S Annapure
- Department of Food Engineering and Technology, Institute of Chemical Technology, Matunga, Mumbai, India; Institute of Chemical Technology, Marathwada Campus, Jalna, India.
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3
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Li R, Song T, Kang R, Ma W, Zhang M, Ren F. Investigating the impact of ultrasound-assisted cellulase pretreatment on the nutrients, phytic acid, and phenolics bioaccessibility in sprouted brown rice. ULTRASONICS SONOCHEMISTRY 2024; 106:106878. [PMID: 38669797 PMCID: PMC11068634 DOI: 10.1016/j.ultsonch.2024.106878] [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: 03/12/2024] [Revised: 04/07/2024] [Accepted: 04/16/2024] [Indexed: 04/28/2024]
Abstract
This study aimed to elucidate the impact of ultrasound-assisted cellulase (UC) pretreatment on nutrients, phytic acid, and the bioavailability of phenolics during brown rice sprouting. It sought to unveil the underlying mechanisms by quantifying the activity of key enzymes implicated in these processes. The sprouted brown rice (SBR) surface structure was harmed by the UC pretreatment, which also increased the amount of γ-oryzanol and antioxidant activity in the SBR. Concurrently, the UC pretreatment boosted the activity of phytase, glutamate decarboxylase, succinate semialdehyde dehydrogenase, Gamma-aminobutyric acid (GABA) transaminase, chalcone isomerase, and phenylalanine ammonia lyase, thereby decreasing the phytic acid content and increasing the GABA, flavonoid, and phenolic content in SBR. In addition, UC-pretreated SBR showed increased phenolic release and bioaccessibility during in vitro digestion when compared to the treated group. These findings might offer theoretical direction for using SBR to maximize value.
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Affiliation(s)
- Ren Li
- National Center of Technology Innovation for Grain Industry (Comprehensive Utilization of Edible by-products), Beijing Technology and Business University, Beijing 100048, China
| | - Tiancong Song
- National Center of Technology Innovation for Grain Industry (Comprehensive Utilization of Edible by-products), Beijing Technology and Business University, Beijing 100048, China
| | - Rui Kang
- National Center of Technology Innovation for Grain Industry (Comprehensive Utilization of Edible by-products), Beijing Technology and Business University, Beijing 100048, China
| | - Wenhao Ma
- National Center of Technology Innovation for Grain Industry (Comprehensive Utilization of Edible by-products), Beijing Technology and Business University, Beijing 100048, China
| | - Mengmeng Zhang
- National Center of Technology Innovation for Grain Industry (Comprehensive Utilization of Edible by-products), Beijing Technology and Business University, Beijing 100048, China
| | - Feiyue Ren
- National Center of Technology Innovation for Grain Industry (Comprehensive Utilization of Edible by-products), Beijing Technology and Business University, Beijing 100048, China.
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4
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Kozell A, Solomonov A, Shimanovich U. Effects of sound energy on proteins and their complexes. FEBS Lett 2023; 597:3013-3037. [PMID: 37838939 DOI: 10.1002/1873-3468.14755] [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: 07/31/2023] [Revised: 09/18/2023] [Accepted: 09/20/2023] [Indexed: 10/16/2023]
Abstract
Mechanical energy in the form of ultrasound and protein complexes intuitively have been considered as two distinct unrelated topics. However, in the past few years, increasingly more attention has been paid to the ability of ultrasound to induce chemical modifications on protein molecules that further change protein-protein interaction and protein self-assembling behavior. Despite efforts to decipher the exact structure and the behavior-modifying effects of ultrasound on proteins, our current understanding of these aspects remains limited. The limitation arises from the complexity of both phenomena. Ultrasound produces multiple chemical, mechanical, and thermal effects in aqueous media. Proteins are dynamic molecules with diverse complexation mechanisms. This review provides an exhaustive analysis of the progress made in better understanding the role of ultrasound in protein complexation. It describes in detail how ultrasound affects an aqueous environment and the impact of each effect separately and when combined with the protein structure and fold, the protein-protein interaction, and finally the protein self-assembly. It specifically focuses on modifying role of ultrasound in amyloid self-assembly, where the latter is associated with multiple neurodegenerative disorders.
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Affiliation(s)
- Anna Kozell
- Department of Molecular Chemistry and Materials Science, Weizmann Institute of Science, Rehovot, Israel
| | - Aleksei Solomonov
- Department of Molecular Chemistry and Materials Science, Weizmann Institute of Science, Rehovot, Israel
| | - Ulyana Shimanovich
- Department of Molecular Chemistry and Materials Science, Weizmann Institute of Science, Rehovot, Israel
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5
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Xu H, Guan Y, Shan C, Xiao W, Wu M. Development of thermoultrasound assisted blanching to improve enzyme inactivation efficiency, drying characteristics, energy consumption, and physiochemical properties of sweet potatoes. ULTRASONICS SONOCHEMISTRY 2023; 101:106670. [PMID: 37922719 PMCID: PMC10643530 DOI: 10.1016/j.ultsonch.2023.106670] [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: 05/01/2023] [Revised: 10/26/2023] [Accepted: 10/28/2023] [Indexed: 11/07/2023]
Abstract
Thermoultrasound (USB) as a promising alternative to traditional hot water (HWB) blanching was employed to blanch sweet potatoes and its influence on enzyme activity, drying behavior, energy consumption and physiochemical properties of sweet potatoes were investigated. Results showed that successive increases in blanching temperature and time resulted in significant (p < 0.05) decreases in PPO and POD activities. Compared to HWB, USB led to more effective drying by promoting texture softening, moisture diffusion, microstructure alterations, and microchannels formation, which significantly reduced energy consumption and improved the overall quality of the dried sample. Specifically, USB at 65 °C for 15 min improved water holding capacity and ABTS, while USB at 65 °C for 30 min improved color (more red and yellow), total phenolic content, total carotenoid content, and DPPH. Unfortunately, blanching process showed detrimental effects on the amino acid composition of dried samples. Overall, the development of thermoultrasound assisted blanching for sweet potatoes has the potential to revolutionize the processing and production of high-quality sweet potato products, while also improving the sustainability of food processing operations.
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Affiliation(s)
- Huihuang Xu
- College of Engineering, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, China
| | - Yaru Guan
- College of Engineering, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, China
| | - Chun Shan
- College of Engineering, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, China
| | - Wanru Xiao
- College of Engineering, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, China
| | - Min Wu
- College of Engineering, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, China.
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Qian J, Chen D, Zhang Y, Gao X, Xu L, Guan G, Wang F. Ultrasound-Assisted Enzymatic Protein Hydrolysis in Food Processing: Mechanism and Parameters. Foods 2023; 12:4027. [PMID: 37959146 PMCID: PMC10647539 DOI: 10.3390/foods12214027] [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: 09/30/2023] [Revised: 10/30/2023] [Accepted: 11/02/2023] [Indexed: 11/15/2023] Open
Abstract
Ultrasound has been widely used as a green and efficient non-thermal processing technique to assist with enzymatic hydrolysis. Compared with traditional enzymatic hydrolysis, ultrasonic-pretreatment-assisted enzymatic hydrolysis can significantly improve the efficiency of enzymatic hydrolysis and enhance the biological activity of substrates. At present, this technology is mainly used for the extraction of bioactive substances and the degradation of biological macromolecules. This review is focused on the mechanism of enzymatic hydrolysis assisted by ultrasonic pretreatment, including the effects of ultrasonic pretreatment on the enzyme structure, substrate structure, enzymatic hydrolysis kinetics, and thermodynamics and the effects of the ultrasonic conditions on the enzymatic hydrolysis results. The development status of ultrasonic devices and the application of ultrasonic-assisted enzymatic hydrolysis in the food industry are briefly described in this study. In the future, more attention should be paid to research on ultrasound-assisted enzymatic hydrolysis devices to promote the expansion of production and improve production efficiency.
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Affiliation(s)
- Jingya Qian
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; (J.Q.); (D.C.); (Y.Z.); (X.G.); (L.X.); (G.G.)
| | - Di Chen
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; (J.Q.); (D.C.); (Y.Z.); (X.G.); (L.X.); (G.G.)
| | - Yizhong Zhang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; (J.Q.); (D.C.); (Y.Z.); (X.G.); (L.X.); (G.G.)
| | - Xianli Gao
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; (J.Q.); (D.C.); (Y.Z.); (X.G.); (L.X.); (G.G.)
| | - Ling Xu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; (J.Q.); (D.C.); (Y.Z.); (X.G.); (L.X.); (G.G.)
- Institute of Agricultural Products Processing Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Guoqiang Guan
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; (J.Q.); (D.C.); (Y.Z.); (X.G.); (L.X.); (G.G.)
| | - Feng Wang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; (J.Q.); (D.C.); (Y.Z.); (X.G.); (L.X.); (G.G.)
- Institute of Agricultural Products Processing Engineering, Jiangsu University, Zhenjiang 212013, China
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Davidson M, Louvet F, Meudec E, Landolt C, Grenier K, Périno S, Ouk TS, Saad N. Optimized Single-Step Recovery of Lipophilic and Hydrophilic Compounds from Raspberry, Strawberry and Blackberry Pomaces Using a Simultaneous Ultrasound-Enzyme-Assisted Extraction (UEAE). Antioxidants (Basel) 2023; 12:1793. [PMID: 37891873 PMCID: PMC10603877 DOI: 10.3390/antiox12101793] [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: 07/20/2023] [Revised: 09/18/2023] [Accepted: 09/20/2023] [Indexed: 10/29/2023] Open
Abstract
An ultrasound-enzyme-assisted extraction (UEAE) was optimized to extract, simultaneously, the hydrophilic and lipophilic compounds from three berry pomaces (raspberry, strawberry and blackberry). First, an enzyme screening designated a thermostable alkaline protease as the most suitable enzyme to recover, in an aqueous medium, the highest yields of polyphenols and oil in the most efficient way. Secondly, the selected enzyme was coupled to ultrasounds (US) in sequential and simultaneous combinations. The simultaneous US-alkaline enzyme combination was selected as a one-single-step process and was then optimized by definitive screening design (DSD). The optimized parameters were: US amplitude, 20% (raspberry pomace) or 70% (strawberry and blackberry pomaces); pH, 8; E/S ratio, 1% (w/w); S/L ratio, 6% (w/v); extraction time, 30 min; temperature, 60 °C. Compared to conventional extractions using organic solvents, the UEAE extracted all the polyphenols, with around 75% of the active polyphenols (measured by the DPPH● method) and up to 75% of the initial oil from the berry pomaces. Characterized lipophilic compounds were rich in polyunsaturated fatty acids (PUFAs), tocols and phytosterols. The polyphenolics were analyzed by UPLC-MS/MS; characteristic ellagitannins of the Rosaceae family (sanguiin H-6 or agrimoniin, sanguiin H-10, …) and ellagic acid conjugates were found as the major components.
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Affiliation(s)
- Morag Davidson
- Univ. Limoges, LABCiS, UR 22722, F-87000 Limoges, France; (M.D.); (C.L.); (K.G.); (T.-S.O.)
| | - François Louvet
- ENSIL-ENSCI Formation: Céramique Industrielle, ESTER, Université de Limoges, 87068 Limoges, France;
| | - Emmanuelle Meudec
- SPO, INRAE, Institut Agro, Université de Montpellier, 34060 Montpellier, France;
- INRAE, PROBE Research Infrastructure, Polyphenol Analytical Facility, 34060 Montpellier, France
| | - Cornelia Landolt
- Univ. Limoges, LABCiS, UR 22722, F-87000 Limoges, France; (M.D.); (C.L.); (K.G.); (T.-S.O.)
| | - Karine Grenier
- Univ. Limoges, LABCiS, UR 22722, F-87000 Limoges, France; (M.D.); (C.L.); (K.G.); (T.-S.O.)
| | - Sandrine Périno
- Équipe GREEN, UMR 408 SQPOV, Avignon Université, F-84000 Avignon, France;
| | - Tan-Sothéa Ouk
- Univ. Limoges, LABCiS, UR 22722, F-87000 Limoges, France; (M.D.); (C.L.); (K.G.); (T.-S.O.)
| | - Naïma Saad
- Univ. Limoges, LABCiS, UR 22722, F-87000 Limoges, France; (M.D.); (C.L.); (K.G.); (T.-S.O.)
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8
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Zadeike D, Degutyte R. Recent Advances in Acoustic Technology in Food Processing. Foods 2023; 12:3365. [PMID: 37761074 PMCID: PMC10530031 DOI: 10.3390/foods12183365] [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: 07/30/2023] [Revised: 08/31/2023] [Accepted: 09/05/2023] [Indexed: 09/29/2023] Open
Abstract
The development of food industry technologies and increasing the sustainability and effectiveness of processing comprise some of the relevant objectives of EU policy. Furthermore, advances in the development of innovative non-thermal technologies can meet consumers' demand for high-quality, safe, nutritious, and minimally processed foods. Acoustic technology is characterized as environmentally friendly and is considered an alternative method due to its sustainability and economic efficiency. This technology provides advantages such as the intensification of processes, increasing the efficiency of processes and eliminating inefficient ones, improving product quality, maintaining the product's texture, organoleptic properties, and nutritional value, and ensuring the microbiological safety of the product. This review summarizes some important applications of acoustic technology in food processing, from monitoring the safety of raw materials and products, intensifying bioprocesses, increasing the effectiveness of the extraction of valuable food components, modifying food polymers' texture and technological properties, to developing biodegradable biopolymer-based composites and materials for food packaging, along with the advantages and challenges of this technology.
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Affiliation(s)
- Daiva Zadeike
- Department of Food Science and Technology, Faculty of Chemical Technology, Kaunas University of Technology, 50254 Kaunas, Lithuania;
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9
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Manyatsi TS, Mousavi Khaneghah A, Gavahian M. The effects of ultrasound on probiotic functionality: an updated review. Crit Rev Food Sci Nutr 2023:1-18. [PMID: 37565473 DOI: 10.1080/10408398.2023.2242490] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 08/12/2023]
Abstract
The effects of ultrasound (US) on probiotics, as health-promoting microbes, have attracted the attention of researchers in fermentation and healthy food production. This paper aims to review recent advances in the application of the US for enhancing probiotic cells' activity, elaborate on the mechanisms involved, explain how probiotic-related industries can benefit from this emerging food processing technology, and discuss the perspective of this innovative approach. Data showed that US could enhance fermentation, which is increasingly used to enrich agri-food products with probiotics. Among the probiotics, recent studies focused on Lactiplantibacillus plantarum, Lactobacillus brevis, Lactococcus lactis, Lactobacillus casei, Leuconostoc mesenteroides, Bifidobacteria. These bacteria proliferated in the log phase when treated with US at relatively low-intensities. Also, this non-thermal technology increased extracellular enzymes, mainly β-galactosidase, and effectively extracted antioxidants and bioactive compounds such as phenolics, flavonoids, and anthocyanins. Accordingly, better functional and physicochemical properties of prebiotic-based foods (e.g., fermented dairy products) can be expected after ultrasonication at appropriate conditions. Besides, the US improved fermentation efficiency by reducing the production time, making probiotics more viable with lower lactose content, more oligosaccharide, and reduced unpleasant taste. Also, US can enhance the rheological characteristics of probiotic-based food by altering the acidity. Optimizing US settings is suggested to preserve probiotics viability to achieve high-quality food production and contribute to food nutrition improvement and sustainable food manufacturing.
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Affiliation(s)
- Thabani Sydney Manyatsi
- Department of Tropical Agriculture and International Cooperation, National Pingtung University of Science and Technology, Pingtung, Taiwan, ROC
| | - Amin Mousavi Khaneghah
- Department of Fruit and Vegetable Product Technology, Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology - State Research Institute, Warsaw, Poland
| | - Mohsen Gavahian
- Department of Food Science, National Pingtung University of Science and Technology, Pingtung, Taiwan, ROC
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Córdova A, Astudillo-Castro C, Henriquez P, Manriquez N, Nuñez H, Guerrero C, Álvarez D, Aburto C, Carrasco V, Oñate S, Lehuedé L. Ultrasound-assisted enzymatic synthesis of galacto-oligosaccharides using native whey with two commercial β-galactosidases: Aspergillus oryzae and Kluyveromyces var lactis. Food Chem 2023; 426:136526. [PMID: 37307741 DOI: 10.1016/j.foodchem.2023.136526] [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: 12/22/2022] [Revised: 05/02/2023] [Accepted: 05/31/2023] [Indexed: 06/14/2023]
Abstract
Native whey obtained during casein micelle microfiltration was used as a novel source to produce galacto-oligosaccharides (GOS). Since the presence of macromolecules and other interferers reduces biocatalyst performance, this work evaluated the effect of different ultrasound processing conditions on GOS synthesis using concentrated native whey. Ultrasonic intensities (UI) below 11 W/cm2 tended to increase the activity in the enzyme from Aspergillus oryzae for several minutes but accelerated the inactivation in that from Kluyveromyces lactis. At 40 °C, 40 % w/w native whey, 70 % wave amplitude, and 0.6 s/s duty-cycle, a UI of 30 W/cm2 was achieved, and the increased specific enzyme productivity was similar to the values obtained with pure lactose (∼0.136 g GOS/h/mgE). This strategy allows for obtaining a product containing prebiotics with the healthy and functional properties of whey proteins, avoiding the required purification steps used in the production of food-grade lactose.
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Affiliation(s)
- Andrés Córdova
- Escuela de Alimentos, Pontificia Universidad Católica de Valparaíso, Waddington 716 Playa Ancha, Valparaíso 2360100, Chile.
| | - Carolina Astudillo-Castro
- Escuela de Alimentos, Pontificia Universidad Católica de Valparaíso, Waddington 716 Playa Ancha, Valparaíso 2360100, Chile
| | - Paola Henriquez
- Escuela de Alimentos, Pontificia Universidad Católica de Valparaíso, Waddington 716 Playa Ancha, Valparaíso 2360100, Chile
| | - Natalia Manriquez
- Departamento de Ingeniería Química y Ambiental, Universidad Técnica Federico Santa María, Avenida España 1680, Valparaíso 2360100, Chile
| | - Helena Nuñez
- Escuela de Alimentos, Pontificia Universidad Católica de Valparaíso, Waddington 716 Playa Ancha, Valparaíso 2360100, Chile; Departamento de Ingeniería Química y Ambiental, Universidad Técnica Federico Santa María, Avenida España 1680, Valparaíso 2360100, Chile
| | - Cecilia Guerrero
- Escuela de Ingeniería Bioquímica, Pontificia Universidad Católica de Valparaíso, Avenida Brasil 2085, Valparaíso 2360100, Chile
| | - Dafne Álvarez
- Escuela de Alimentos, Pontificia Universidad Católica de Valparaíso, Waddington 716 Playa Ancha, Valparaíso 2360100, Chile
| | - Carla Aburto
- Escuela de Ingeniería Bioquímica, Pontificia Universidad Católica de Valparaíso, Avenida Brasil 2085, Valparaíso 2360100, Chile
| | - Vinka Carrasco
- Escuela de Alimentos, Pontificia Universidad Católica de Valparaíso, Waddington 716 Playa Ancha, Valparaíso 2360100, Chile
| | - Sebastian Oñate
- Departamento de Ingeniería Química y Ambiental, Universidad Técnica Federico Santa María, Avenida España 1680, Valparaíso 2360100, Chile
| | - Luciana Lehuedé
- Centre for Biotechnology and Bioengineering, Department of Chemical Engineering, Biotechnology and Materials, University of Chile, Beauchef 851, Santiago 8370448, Chile
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Mohd Mokhtar NAI, Ashari SE, Mohd Zawawi R. Optimization of a lipase/reduced graphene oxide/metal-organic framework electrode using a central composite design-response surface methodology approach. RSC Adv 2023; 13:13493-13504. [PMID: 37152575 PMCID: PMC10155190 DOI: 10.1039/d3ra01060k] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2023] [Accepted: 04/24/2023] [Indexed: 05/09/2023] Open
Abstract
Lipase has been gaining attention as the recognition element in electrochemical biosensors. Lipase immobilization is important to maintain its stability while providing excellent conductivity. In this study, a lipase electrochemical biosensor immobilized on a copper-centred metal-organic framework integrated with reduced graphene oxide (lipase/rGO/Cu-MOF) was synthesized by a facile method at room temperature. Response surface methodology (RSM) via central composite design (CCD) was used to optimize the synthesis parameters, which are rGO weight, ultrasonication time, and lipase concentration, to maximize the current response for the detection of p-nitrophenyl acetate (p-NPA). The results of the analysis of variance (ANOVA) showed that all three parameters were significant, while the interaction between the ultrasonication time and lipase concentration was the only significant interaction with a p-value of less than 0.05. The optimized electrode with parameters of 1 mg of rGO, 30 min ultrasonication time, and 30 mg mL-1 lipase exhibited the highest current response of 116.93 μA using cyclic voltammetry (CV) and had a residual standard error (RSE) of less than 2% in validation, indicating that the model is suitable to be used. It was characterized by X-ray diffraction (XRD), field-emission scanning electron microscopy (FESEM), and Fourier transform infrared spectroscopy (FTIR), where the integration of the composite was observed. Immobilization using ultrasonication altered the lipase's secondary structure, but reduced its unorderly coils. The electrochemical and thermal analysis showed that the combination of Cu-MOF with rGO enhanced the electrochemical conductivity and thermostability.
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Affiliation(s)
| | - Siti Efliza Ashari
- Integrated Chemical BioPhysics Research, Faculty of Science, Universiti Putra Malaysia 43400 UPM, Serdang Selangor Malaysia
- Centre of Foundation Studies for Agricultural Sciences, Universiti Putra Malaysia 43400 UPM, Serdang Selangor Malaysia
| | - Ruzniza Mohd Zawawi
- Department of Chemistry, Faculty of Science, Universiti Putra Malaysia 43400 UPM, Serdang Selangor Malaysia
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12
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Ultrasound-assisted activation amylase in the presence of calcium ion and effect on liquefaction process of dual frequency ultrasonicated potato starch. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2023. [DOI: 10.1007/s11694-023-01875-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/17/2023]
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13
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Ma X, Liu D, Hou F. Sono-activation of food enzymes: From principles to practice. Compr Rev Food Sci Food Saf 2023; 22:1184-1225. [PMID: 36710650 DOI: 10.1111/1541-4337.13108] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2022] [Revised: 11/29/2022] [Accepted: 12/27/2022] [Indexed: 01/31/2023]
Abstract
Over the last decade, sono-activation of enzymes as an emerging research area has received considerable attention from food researchers. This kind of relatively new application of ultrasound has demonstrated promising potential in facilitating the modern food industry by broadening the application of various food enzymes, improving relevant industrial unit operation and productivity, as well as increasing the yield of target products. This review aims to provide insight into the fundamental principles and possible industrialization strategies of the sono-activation of food enzymes to facilitate its commercialization. This review first provides an overview of ultrasound application in the activation of food protease, carbohydrase, and lipase. Then, the recent development on ultrasound activation of food enzymes is discussed on aspects including mechanisms, influencing factors, modification effects, and its applications in real food systems for free and immobilized enzymes. Despite the far fewer studies on sono-activation of immobilized enzymes compared with those on free enzymes, we endeavored to summarize the relevant aspects in three stages: ultrasound pretreatment of free enzyme/carrier, assistance in immobilization process, and modification of the already immobilized enzyme. Lastly, challenges for the scalability of ultrasound in these target areas are discussed and future research prospects are proposed.
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Affiliation(s)
- Xiaobin Ma
- Teagasc Food Research Centre, Fermoy, Co. Cork, Ireland
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R & D Center for Food Technology and Equipment, Zhejiang University, Hangzhou, China
| | - Donghong Liu
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R & D Center for Food Technology and Equipment, Zhejiang University, Hangzhou, China
- Fuli Institute of Food Science, Zhejiang University, Hangzhou, China
| | - Furong Hou
- Key Laboratory of Novel Food Resources Processing, Key Laboratory of Agro-Products Processing Technology of Shandong Province, Ministry of Agriculture and Rural Affairs, Institute of Agro-Food Science and Technology, Shandong Academy of Agricultural Sciences, Jinan, China
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14
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Abril B, Contreras M, Bou R, Llauger M, García-Pérez J, Benedito J. Influence of ultrasonic application on the enzymatic formation of zinc protoporphyrin. J FOOD ENG 2023. [DOI: 10.1016/j.jfoodeng.2023.111449] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
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15
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New perspectives for mechanisms, ingredients, and their preparation for promoting the formation of beneficial bacterial biofilm. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2023. [DOI: 10.1007/s11694-022-01777-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
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16
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Organic-inorganic hybrid nanoflowers: The known, the unknown, and the future. Adv Colloid Interface Sci 2022; 309:102780. [DOI: 10.1016/j.cis.2022.102780] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2022] [Revised: 09/01/2022] [Accepted: 09/19/2022] [Indexed: 01/10/2023]
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17
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Liang J, Bin Zulkifli MY, Yong J, Du Z, Ao Z, Rawal A, Scott JA, Harmer JR, Wang J, Liang K. Locking the Ultrasound-Induced Active Conformation of Metalloenzymes in Metal-Organic Frameworks. J Am Chem Soc 2022; 144:17865-17875. [PMID: 36075889 DOI: 10.1021/jacs.2c06471] [Citation(s) in RCA: 14] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Abstract
Enhancing the enzymatic activity inside metal-organic frameworks (MOFs) is a critical challenge in chemical technology and bio-technology, which, if addressed, will broaden their scope in energy, food, environmental, and pharmaceutical industries. Here, we report a simple yet versatile and effective strategy to optimize biocatalytic activity by using MOFs to rapidly "lock" the ultrasound (US)-activated but more fragile conformation of metalloenzymes. The results demonstrate that up to 5.3-fold and 9.3-fold biocatalytic activity enhancement of the free and MOF-immobilized enzymes could be achieved compared to those without US pretreatment, respectively. Using horseradish peroxidase as a model, molecular dynamics simulation demonstrates that the improved activity of the enzyme is driven by an opened gate conformation of the heme active site, which allows more efficient substrate binding to the enzyme. The intact heme active site is confirmed by solid-state UV-vis and electron paramagnetic resonance, while the US-induced enzyme conformation change is confirmed by circular dichroism spectroscopy and Fourier-transform infrared spectroscopy. In addition, the improved activity of the biocomposites does not compromise their stability upon heating or exposure to organic solvent and a digestion cocktail. This rapid locking and immobilization strategy of the US-induced active enzyme conformation in MOFs gives rise to new possibilities for the exploitation of highly efficient biocatalysts for diverse applications.
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Affiliation(s)
- Jieying Liang
- School of Chemical Engineering and Australian Centre for NanoMedicine, The University of New South Wales, Sydney 2052, New South Wale, Australia
| | - Muhammad Yazid Bin Zulkifli
- School of Chemical Engineering and Australian Centre for NanoMedicine, The University of New South Wales, Sydney 2052, New South Wale, Australia
| | - Joel Yong
- School of Chemical Engineering and Australian Centre for NanoMedicine, The University of New South Wales, Sydney 2052, New South Wale, Australia.,Graduate School of Biomedical Engineering, The University of New South Wales, Sydney 2052, New South Wale, Australia
| | - Zeping Du
- School of Chemical Engineering and Australian Centre for NanoMedicine, The University of New South Wales, Sydney 2052, New South Wale, Australia
| | - Zhimin Ao
- Advanced Interdisciplinary Institute of Environment and Ecology, Beijing Normal University, Zhuhai, 519087, China
| | - Aditya Rawal
- Nuclear Magnetic Resonance Facility, Mark Wainwright Analytical Centre, University of New South Wales, Sydney 2052, New South Wale Australia
| | - Jason A Scott
- School of Chemical Engineering and Australian Centre for NanoMedicine, The University of New South Wales, Sydney 2052, New South Wale, Australia
| | - Jeffrey R Harmer
- Centre for Advanced Imaging, The University of Queensland, Brisbane 4072, Queensland Australia
| | - Joseph Wang
- Department of Nanoengineering, University of California San Diego, La Jolla 92093, California, United States
| | - Kang Liang
- School of Chemical Engineering and Australian Centre for NanoMedicine, The University of New South Wales, Sydney 2052, New South Wale, Australia.,Graduate School of Biomedical Engineering, The University of New South Wales, Sydney 2052, New South Wale, Australia
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18
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Abedi E, Sayadi M, Pourmohammadi K. Effect of freezing-thawing pre-treatment on enzymatic modification of corn and potato starch treated with activated α-amylase: Investigation of functional properties. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107676] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
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19
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Kang W, Lin H, Jiang R, Yan Y, Ahmad W, Ouyang Q, Chen Q. Emerging applications of nano-optical sensors combined with near-infrared spectroscopy for detecting tea extract fermentation aroma under ultrasound-assisted sonication. ULTRASONICS SONOCHEMISTRY 2022; 88:106095. [PMID: 35850035 PMCID: PMC9293937 DOI: 10.1016/j.ultsonch.2022.106095] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/27/2022] [Revised: 06/13/2022] [Accepted: 07/08/2022] [Indexed: 05/26/2023]
Abstract
The current innovative work combines nano-optical sensors with near-infrared spectroscopy for rapid detection and quantification of polyphenols and investigates the potential of the nano-optical sensor based on chemo-selective colorants to detect the dynamic changes in aroma components during the fermentation of tea extract. The procedure examined the influence of different ultrasound-assisted sonication factors on the changes in the consumption rate of polyphenols during the fermentation of tea extract versus non-sonication as a control group. The results showed that the polyphenol consumption rate improved under the ultrasound conditions of 28 kHz ultrasound frequency, 24 min treatment time, and 40 W/L ultrasonic power density. The metal-organic framework based nano-optical sensors reported here have more adsorption sites for enhanced adsorption of the volatile organic compounds. The polystyrene-acrylic microstructure offered specific surface area for the reactants. Besides, the employed porous silica nanospheres with higher porosity administered improved gas enrichment effect. The nano-optical sensor exhibits good performance with a "chromatogram" for the identification of aroma components in the fermentation process of tea extract. The proposed method respectively enhanced the consumption rate of polyphenol by 35.57%, 11.34% and 16.09% under the optimized conditions. Based on the established polyphenol quantitative prediction models, this work demonstrated the feasibility of using a nano-optical sensor to perform in-situ imaging of the fermentation degree of tea extracts subjected to ultrasonic treatment.
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Affiliation(s)
- Wencui Kang
- School of Food and Biological Engineering, Jiangsu University, Jiangsu 212013, PR China
| | - Hao Lin
- School of Food and Biological Engineering, Jiangsu University, Jiangsu 212013, PR China
| | - Ruiqi Jiang
- School of Food and Biological Engineering, Jiangsu University, Jiangsu 212013, PR China
| | - Yuqian Yan
- School of Food and Biological Engineering, Jiangsu University, Jiangsu 212013, PR China
| | - Waqas Ahmad
- School of Food and Biological Engineering, Jiangsu University, Jiangsu 212013, PR China
| | - Qin Ouyang
- School of Food and Biological Engineering, Jiangsu University, Jiangsu 212013, PR China.
| | - Quansheng Chen
- School of Food and Biological Engineering, Jiangsu University, Jiangsu 212013, PR China; College of Food and Biological Engineering, Jimei University, Xiamen 361021, PR China.
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20
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Optimization of ultrasound assisted aqueous enzymatic extraction of oil from Cinnamomum camphora seeds. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113689] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
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21
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Hao Y, Deng S, Wang R, Xia Q, Zhang K, Wang X, Liu H, Liu Y, Huang M, Xie M. Development of dual-enhancer biocatalyst with photothermal property for the degradation of cephalosporin. JOURNAL OF HAZARDOUS MATERIALS 2022; 429:128294. [PMID: 35065309 DOI: 10.1016/j.jhazmat.2022.128294] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/20/2021] [Revised: 01/05/2022] [Accepted: 01/14/2022] [Indexed: 06/14/2023]
Abstract
The abuse of cephalosporins poses a serious threat to human health and the ecological environment. In this work, cephalosporinase (AmpC enzyme) and Prussian blue (PB) crystals were encapsulated into ZIF-8 metal-organic frameworks (MOFs), and a photothermal AmpC/PB@ZIF-8 MOFs (APZ) nanocatalyst was prepared for the catalytic degradation of cephalosporin. The temperature of the APZ catalytic degradation system can be regulated by irradiation with near infrared light due to the photothermal effect of PB, and then, the activity of the APZ biocatalyst is significantly enhanced. Thereby, the degradation efficiency of cefuroxime can reach to 96%, and the degradation kinetic rate of cefuroxime augmented 4.5-fold comparing with that catalyzed by free enzyme. Moreover, encapsulation of the enzyme and PB can increase the affinity and charge transfer efficiency between APZ and substrate molecules, which can also improve the degradation efficiency of cephalosporins. Catalytic degradation pathways for three generations of cephalosporins were proposed based on their degradation products. The dual-enhancer biocatalyst based on the photothermal effect and immobilization of the PB and enzyme can significantly enhance the activity and stability of the enzyme, and it can also be recycled. Therefore, the biocatalyst has potential applications for the effective degradation of cephalosporins in the environment.
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Affiliation(s)
- Yun Hao
- Analytical and Testing Center of Beijing Normal University, Beijing 100875, China
| | - Suimin Deng
- Analytical and Testing Center of Beijing Normal University, Beijing 100875, China
| | - Ruoxin Wang
- Analytical and Testing Center of Beijing Normal University, Beijing 100875, China
| | - Qianshu Xia
- Analytical and Testing Center of Beijing Normal University, Beijing 100875, China
| | - Kaina Zhang
- Analytical and Testing Center of Beijing Normal University, Beijing 100875, China
| | - Xiangfeng Wang
- Analytical and Testing Center of Beijing Normal University, Beijing 100875, China
| | - Hailing Liu
- Analytical and Testing Center of Beijing Normal University, Beijing 100875, China
| | - Yuan Liu
- Analytical and Testing Center of Beijing Normal University, Beijing 100875, China
| | - Min Huang
- Analytical and Testing Center of Beijing Normal University, Beijing 100875, China
| | - Mengxia Xie
- Analytical and Testing Center of Beijing Normal University, Beijing 100875, China.
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22
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Tawalbeh D, Ahmad WANW, Sarbon NM. Effect of ultrasound pretreatment on the functional and bioactive properties of legumes protein hydrolysates and peptides: A comprehensive review. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2022.2069258] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
Affiliation(s)
- D. Tawalbeh
- Faculty of Fisheries and Food Science, Universiti Malaysia Terengganu, Kuala Nerus, Terengganu, Malaysia
| | - W. A. N. Wan Ahmad
- School of Health Sciences, Universiti Sains Malaysia, Kubang Kerian, Kelantan, Malaysia
| | - N. M. Sarbon
- Faculty of Fisheries and Food Science, Universiti Malaysia Terengganu, Kuala Nerus, Terengganu, Malaysia
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23
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Ma C, Zhang Y, Yang C, Zhang Y, Zhang M, Tang J. Cetyl trimethyl ammonium bromide-activated lipase from Aspergillus oryzae immobilized with Cu3(PO4)2⋅3H2O via biomineralization for hydrolysis of olive oil. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113204] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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24
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Priya, Gogate PR. Ultrasound-Assisted Intensification of β-Glucosidase Enzyme Activity in Free and Immobilized Forms. Ind Eng Chem Res 2022. [DOI: 10.1021/acs.iecr.1c04360] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Priya
- Chemical Engineering Department, Institute of Chemical Technology, Matunga, Mumbai 400019, India
| | - Parag R. Gogate
- Chemical Engineering Department, Institute of Chemical Technology, Matunga, Mumbai 400019, India
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25
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Recent Advances in the Application of Enzyme Processing Assisted by Ultrasound in Agri-Foods: A Review. Catalysts 2022. [DOI: 10.3390/catal12010107] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
The intensification of processes is essential for the sustainability of the biorefinery concept. Enzyme catalysis assisted by ultrasound (US) may offer interesting opportunities in the agri-food sector because the cavitation effect provided by this technology has been shown to improve the efficiency of the biocatalysts. This review presents the recent advances in this field, focused on three main applications: ultrasound-assisted enzymatic extractions (UAEE), US hydrolysis reactions, and synthesis reactions assisted by US for the manufacturing of agri-food produce and ingredients, enabling the upgrading of agro-industrial waste. Some theoretical and experimental aspects of US that must be considered are also reviewed. Ultrasonic intensity (UI) is the main parameter affecting the catalytic activity of enzymes, but a lack of standardization for its quantification makes it unsuitable to properly compare results. Applications of enzyme catalysis assisted by US in agri-foods have been mostly concentrated in UAEE of bioactive compounds. In second place, US hydrolysis reactions have been applied for juice and beverage manufacturing, with some interesting applications for producing bioactive peptides. In last place, a few efforts have been performed regarding synthesis reactions, mainly through trans and esterification to produce structured lipids and sugar esters, while incipient applications for the synthesis of oligosaccharides show promising results. In most cases, US has improved the reaction yield, but much information is lacking on how different sonication conditions affect kinetic parameters. Future research should be performed under a multidisciplinary approach for better comprehension of a very complex phenomenon that occurs in very short time periods.
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26
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Abstract
Growing demands for green and sustainable processing that eliminates the utilization of toxic chemicals and increases efficiency has encouraged the application of novel extraction technologies for the food industry. This review discusses the principles and potential application of several green technology for gelatin extraction. Several novel technologies and their processing efficiency are discussed in this review. Furthermore, factors that affect the quality of the gelatin produced from different sources are also highlighted. The potential application of ultrasound-assisted extraction (UAE), subcritical water extraction, high-pressure processing, and microwave-assisted extraction (MAE) to improve gelatin extraction are addressed. These technologies have the potential to become an efficient extraction method compared to the conventional extraction technologies. Several combinations of green and conventional technologies have been reported to yield promising results. These combinations, especially using conventional pre-treatment and green technologies for extraction, have been found to be more effective in producing gelatin. Since gelatin could be produced from various sources, it exhibits different characteristics; thus, different approaches and extraction method should be identified for specific types of gelatin. Although these technologies have limitations, such as overhydration and sophisticated systems explicitly designed for large-scale production, they are nonetheless more efficient in the long run to safeguard the environment as they reduce solvent usage and carbon footprint along the way.
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27
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Yun C, Wang S, Gao Y, Zhao Z, Miao N, Shi Y, Ri I, Wang W, Wang H. Optimization of ultrasound-assisted enzymatic pretreatment for enhanced extraction of baicalein and wogonin from Scutellaria baicalensis roots. J Chromatogr B Analyt Technol Biomed Life Sci 2021; 1188:123077. [PMID: 34894479 DOI: 10.1016/j.jchromb.2021.123077] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2021] [Revised: 11/08/2021] [Accepted: 11/30/2021] [Indexed: 01/17/2023]
Abstract
It is of great theoretical interest and industrial significance to improve the extraction efficiency of baicalein and wogonin from Scutellaria baicalensis roots because of their high pharmacological activities. The present study was aimed to establish the optimized ultrasound-assisted enzymatic pretreatment (UAEP) process by which ultrasound irradiation and the exogenous enzyme were simultaneously applied to efficiently transform baicalin and wogonoside into baicalein and wogonin, enhancing their extraction efficiency. Single-factor experiment and Box-Behnken design were used to optimize the main UAEP conditions to maximize the total extraction yield of baicalein and wogonin. The optimized UAEP conditions were cellulase concentration of 1.1%, pH of 5.5, UAEP temperature of 56.5 °C, UAEP time of 39.4 min, and ultrasonic power of 200 W with the total extraction yield of 82.51 ± 0.85 mg/g DW. The comparison of the established technique with the reference method based on the enzymatic pretreatment revealed that the productive efficiency was significantly improved with the transformation rates nearly doubled. These results suggest that the optimized UAEP process has the potential to be applied for the green, simple, and efficient extraction of baicalein and wogonin in the pharmaceutical and food industry.
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Affiliation(s)
- Cholil Yun
- Key Laboratory of Forest Plant Ecology, Ministry of Education, Northeast Forestry University, Harbin 150040, China; College of Forest Science, Kim Il Sung University, Pyongyang 999093, Democratic People's Republic of Korea
| | - Shengfang Wang
- Key Laboratory of Forest Plant Ecology, Ministry of Education, Northeast Forestry University, Harbin 150040, China
| | - Yuan Gao
- Key Laboratory of Forest Plant Ecology, Ministry of Education, Northeast Forestry University, Harbin 150040, China
| | - Zhuowen Zhao
- Key Laboratory of Forest Plant Ecology, Ministry of Education, Northeast Forestry University, Harbin 150040, China
| | - Na Miao
- Key Laboratory of Forest Plant Ecology, Ministry of Education, Northeast Forestry University, Harbin 150040, China
| | - Yutong Shi
- Key Laboratory of Forest Plant Ecology, Ministry of Education, Northeast Forestry University, Harbin 150040, China
| | - Ilbong Ri
- Key Laboratory of Forest Plant Ecology, Ministry of Education, Northeast Forestry University, Harbin 150040, China; College of Life Science, Kim Il Sung University, Pyongyang 999093, Democratic People's Republic of Korea
| | - Wenjie Wang
- Key Laboratory of Forest Plant Ecology, Ministry of Education, Northeast Forestry University, Harbin 150040, China.
| | - Huimei Wang
- Key Laboratory of Forest Plant Ecology, Ministry of Education, Northeast Forestry University, Harbin 150040, China.
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28
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Mondal J, Lakkaraju R, Ghosh P, Ashokkumar M. Acoustic cavitation-induced shear: a mini-review. Biophys Rev 2021; 13:1229-1243. [PMID: 35059039 PMCID: PMC8724341 DOI: 10.1007/s12551-021-00896-5] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2021] [Accepted: 11/01/2021] [Indexed: 01/15/2023] Open
Abstract
Acoustic cavitation (or the formation of bubbles using acoustic or ultrasound-based devices) has been extensively exploited for biological applications in the form of bioprocessing and drug delivery/uptake. However, the governing parameters behind the several physical effects induced by cavitation are generally lacking in quantity in terms of suitable operating parameters of ultrasonic units. This review elaborates the current gaps in this realm and summarizes suitable investigative tools to explore the shear generated during cavitation. The underlying physics behind these events are also discussed. Furthermore, current advances of acoustic shear on biological specimens as well as future prospects of this cavitation-induced shear are also described.
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Affiliation(s)
- Joydip Mondal
- School of Chemistry, The University of Melbourne, Melbourne, VIC 3010 Australia
- Cryogenic Engineering Centre, IIT Kharagpur, Kharagpur, 721302 India
| | - Rajaram Lakkaraju
- Department of Mechanical Engineering, IIT Kharagpur, Kharagpur, 721302 India
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Das S, Nadar SS, Rathod VK. Integrated strategies for enzyme assisted extraction of bioactive molecules: A review. Int J Biol Macromol 2021; 191:899-917. [PMID: 34534588 DOI: 10.1016/j.ijbiomac.2021.09.060] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/26/2021] [Revised: 09/08/2021] [Accepted: 09/09/2021] [Indexed: 11/16/2022]
Abstract
Conventional methods of extracting bioactive molecules are gradually losing pace due to their numerous disadvantages, such as product degradation, lower efficiency, and toxicity. Thus, in light of the rising demand for these bioactive, enzymes have garnered much attention for their efficiency in extraction. However, enzyme-assisted extraction is also plagued with a high capital cost that cannot justify the extraction yields obtained. In order to mitigate these problems, enzyme-assisted extraction can be consorted with non-conventional methods. This review includes current progress concerning the combined approaches while converging the recent advancements in the field that outperformed conventional extraction processes. It also highlights the design of biocatalyst and key parameters involved in the effective extraction of bioactive molecules. An integrated approach for efficiently extracting polyphenols, essential oils, pigments, and vitamins has been comprehensively reviewed. Furthermore, the different immobilization strategies have been discussed for large-scale implementation of enzymes for extraction. The integration of advanced non-conventional methods with enzyme-assisted extraction will open new avenues to enhance the overall extraction efficiency.
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Affiliation(s)
- Srija Das
- Department of Chemical Engineering, Institute of Chemical Technology, Matunga (E) Mumbai 400019, India
| | - Shamraja S Nadar
- Department of Chemical Engineering, Institute of Chemical Technology, Matunga (E) Mumbai 400019, India
| | - Virendra K Rathod
- Department of Chemical Engineering, Institute of Chemical Technology, Matunga (E) Mumbai 400019, India.
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30
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Wu Y, Li W, Martin GJO, Ashokkumar M. Mechanism of low-frequency and high-frequency ultrasound-induced inactivation of soy trypsin inhibitors. Food Chem 2021; 360:130057. [PMID: 34029924 DOI: 10.1016/j.foodchem.2021.130057] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2021] [Revised: 04/29/2021] [Accepted: 05/08/2021] [Indexed: 01/15/2023]
Abstract
In this study, the effect of ultrasonic frequency and power on the inactivation of soy trypsin inhibitors (TIs) was investigated to explore the ultrasound-induced inactivation mechanism. It was observed that 20 kHz and 355 kHz ultrasound have better inactivation efficiency than 1056 kHz. First-order rate constants for the inactivation process were obtained, which increased with increasing ultrasonic power at both 20 kHz and 355 kHz. For 20 kHz ultrasound, the formation of TI aggregates resulting from the physical effects of acoustic cavitation decreased the interactions between the active sites of TIs and trypsin, thus reducing the TI activity. For 355 kHz ultrasound, most of the methionine in the TIs was oxidised within 5 mins, resulting in a faster reduction of TI activity. Subsequent aggregation of TIs resulted in further TI inactivation. SDS-PAGE showed that neither disulphide bonds nor CC coupling were involved in the formation of aggregates.
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Affiliation(s)
- Yue Wu
- Sonochemistry Group, School of Chemistry, The University of Melbourne, Parkville, Victoria 3010, Australia
| | - Wu Li
- Sonochemistry Group, School of Chemistry, The University of Melbourne, Parkville, Victoria 3010, Australia
| | - Gregory J O Martin
- Algal Processing Group, Department of Chemical Engineering, The University of Melbourne, Parkville, Victoria 3010, Australia.
| | - Muthupandian Ashokkumar
- Algal Processing Group, Department of Chemical Engineering, The University of Melbourne, Parkville, Victoria 3010, Australia.
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31
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Enzyme-Assisted Ultrasonic Extraction of Total Flavonoids from Acanthopanax senticosus and Their Enrichment and Antioxidant Properties. Processes (Basel) 2021. [DOI: 10.3390/pr9101708] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
Flavonoids are one of the important active ingredients from Acanthopanax senticosus, with a variety of biological functions, such as antioxidant and antibacterial properties. The aim of this work was to investigate enzyme-assisted ultrasonic extraction of A. senticosus flavonoids and their enrichment and antioxidant properties. We found that the optimal extraction process after Box–Behnken response surface optimization had the following parameters: a 3:2 ratio of cellulase to pectinase, enzyme mixture amount of 6960 U g−1, enzyme treatment time of 59.80 min; temperature of 53.70 °C, and pH value of 6.05. The yield of total flavonoids reached 36.95 ± 0.05 mg g−1. The results for different polar solvent enrichments showed that the highest flavonoid (61.0 ± 0.344 mg g−1), polyphenol (24.93 ± 0.234 mg g−1), and saponin (17.80 ± 0.586 mg g−1) contents were observed in the 1-butanol fraction, and the highest polysaccharide content (20.04 ± 0.783 mg g−1) was in the water fraction. Pearson correlation analysis revealed that the antioxidant potential of the extract was related to the higher amount of flavonoids and phenolics in the extract. We thus found an effective A. senticosus flavonoid extraction and enrichment procedure, which can serve as a reference method.
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Su J, Cavaco-Paulo A. Effect of ultrasound on protein functionality. ULTRASONICS SONOCHEMISTRY 2021; 76:105653. [PMID: 34198127 PMCID: PMC8253904 DOI: 10.1016/j.ultsonch.2021.105653] [Citation(s) in RCA: 48] [Impact Index Per Article: 16.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/02/2021] [Revised: 06/17/2021] [Accepted: 06/21/2021] [Indexed: 05/05/2023]
Abstract
The review focus on the effect of ultrasound on protein functionality. The presence of transient ultrasonic mechanical waves induce various sonochemical and sonomechanical effects on a protein. Sonochemical effects include the breakage of chains and/or the modification of side groups of aminoacids. Sonomechanical modifications by enhanced molecular agitation, might lead to the transient or permanent modification of the 3D structure of the folded protein. Since the biological function of proteins depends on the maintenance of its 3D folded structure, both sonochemical and sonomechanical effects might affect its properties. A protein might maintain its 3D structure and functionality after minor sonochemical effects, however, the enhanced mass transfer by sonomechanical effects might expose internal hydrophobic residues of the protein, making protein unfolding to an irreversible denatured state. Ultrasound enhanced mass transport effects are unique pathways to change the 3D folded structure of proteins which lead to a new functionality of proteins as support shield materials during the formation microspheres. Enzymes are proteins and their reactions should be conducted in a reactor set-up where enzymes are protected from sonic waves to maximize their catalytic efficiency. In this review, focused examples on protein dispersions/emulsions and enzyme catalysis are given.
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Affiliation(s)
- Jing Su
- Jiangsu Engineering Technology Research Centre of Functional Textiles, Jiangnan University, 214122 Wuxi, China; Key Laboratory of Eco-textiles, Jiangnan University, Ministry of Education, China; International Joint Research Laboratory for Textile and Fiber Bioprocesses, Jiangnan University, 214122 Wuxi, China; Center of Biological Engineering, University of Minho, Campus de Gualtar, 4710-057 Braga, Portugal.
| | - Artur Cavaco-Paulo
- International Joint Research Laboratory for Textile and Fiber Bioprocesses, Jiangnan University, 214122 Wuxi, China; Center of Biological Engineering, University of Minho, Campus de Gualtar, 4710-057 Braga, Portugal.
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He R, Ren W, Xiang J, Dabbour M, Kumah Mintah B, Li Y, Ma H. Fermentation of Saccharomyces cerevisiae in a 7.5 L ultrasound-enhanced fermenter: Effect of sonication conditions on ethanol production, intracellular Ca 2+ concentration and key regulating enzyme activity in glycolysis. ULTRASONICS SONOCHEMISTRY 2021; 76:105624. [PMID: 34126524 PMCID: PMC8209745 DOI: 10.1016/j.ultsonch.2021.105624] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/19/2020] [Revised: 05/23/2021] [Accepted: 06/04/2021] [Indexed: 05/08/2023]
Abstract
In this study, the effect of sonication on the fermentation process of a single-celled fungus was examined. During the experiment, Saccharomyces cerevisiae (S. cerevisiae) was used as the starting strain for ethanol fermentation (batch fermentation) in a 7.5 L automated fermentation tank. The fermentation tank connected with a six-frequency ultrasonic equipment. Non-sonication treatment was set up as the control. Sonication treatment with power density of 280 W/L and 48 h of treatment time were set up as trial groups for investigating the influence of different ultrasound frequency including 20, 23, 25, 28, 33 and 40 kHz on the changes in dry cell-weight, glucose consumption rate, and ethanol yield. The results showed that the dry cell-weight, glucose consumption rate, and ethanol content reached the best results under the ultrasonic condition of 28 kHz ultrasound frequency in comparison with other ultrasound frequency. The dry cell-weight and ethanol content of the 28 kHz ultrasonic treatment group increased by 17.30% and 30.79%, respectively in comparison with the control group The residual sugar content dropped to a lower level within 24 h, which was consistent with the change in ethanol production. Besides, the results found that the glucose consumption rate increased compared to the control. It indicated that ultrasound accelerated glucose consumption contributed to increase the rate of ethanol output. In order to explore the mechanism of sonication enhanced the content of ethanol output by S. cerevisiae, the morphology, permeability of S. cerevisiae and key enzyme activities of ethanol synthesis were investigated before and after sonication treatment. The results showed that after sonication treatment, the extracellular nucleic acid protein content and intracellular Ca2+ concentration increased significantly. The morphology of S. cerevisiae was observed by SEM and found that the surface of the strain had wrinkles and depressions after ultrasonic treatment. furthermore after sonication treatment, the activities of three key enzymes which catalyze three irreversible reactions in glycolysis metabolism, namely, hexokinase, phosphofructokinase and pyruvate kinase increased by 59.02%, 109.05% and 87.27%, respectively. In a word, low-intensity ultrasound enhance the rate of ethanol output by S. cerevisiae might due to enhancing the growth and cell permeability of strains, and increasing the activities of three key enzymes of ethanol biosynthesis.
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Affiliation(s)
- Ronghai He
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China.
| | - Wenbin Ren
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China
| | - Jiahui Xiang
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China
| | - Mokhtar Dabbour
- Department of Agricultural and Biosystems Engineering, Faculty of Agriculture, Benha University, P.O. Box 13736, Moshtohor, Qaluobia, Egypt
| | - Benjamin Kumah Mintah
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China
| | - Yihe Li
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China; College of Grain Engineering, Food & Drug, Jiangsu Vocational College of Finance & Economics, 8 Meicheng East Road, Huaian, Jiangsu 223001, China
| | - Haile Ma
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China
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34
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Priya, Gogate PR. Ultrasound-Assisted Intensification of Activity of Free and Immobilized Enzymes: A Review. Ind Eng Chem Res 2021. [DOI: 10.1021/acs.iecr.1c01217] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
Affiliation(s)
- Priya
- Chemical Engineering Department, Institute of Chemical Technology, Matunga, Mumbai 400019, India
| | - Parag R. Gogate
- Chemical Engineering Department, Institute of Chemical Technology, Matunga, Mumbai 400019, India
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Khan A, Beg MR, Waghmare P. Intensification of biokinetics of enzymes using ultrasound-assisted methods: a critical review. Biophys Rev 2021; 13:417-423. [PMID: 34178174 DOI: 10.1007/s12551-021-00806-9] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/09/2021] [Accepted: 05/04/2021] [Indexed: 01/15/2023] Open
Abstract
The use of low intensity ultrasound has gotten surprising consideration over the last decade as a method for enhancing the catalytic activity of enzyme. Ultrasounds have the potential to significantly influence the activity of the enzymatic processes, provided that the energy input is not so high as to inactivate the enzyme. By providing the variation in parameters, various physical and chemical effects can be attained that can enhance the enzymatic reaction. Ultrasonic reactors are known for their application in bioprocesses. However, the potential of their applications is still limited broadly due to the lack of proper information about their operational and performance parameters. In this review, the detailed information about ultrasonic reactors is provided by defining the different types of reactors and number and position of ultrasonic transducers. Also, it includes mechanism of intensification and influence of ultrasonic parameters (intensity, duty cycle, and frequency) and enzymatic factors (enzyme concentration, temperature, and pH) on the catalytic activity of enzyme during ultrasound treatment.
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Affiliation(s)
- Altab Khan
- DBT-ICT Centre for Energy Biosciences, Institute of Chemical Technology, Mumbai, Maharashtra 400019 India
| | - Mohd Riyaz Beg
- Department of Pharmaceutical Sciences and Technology, Institute of Chemical Technology, Mumbai, Maharashtra 400019 India
| | - Pramod Waghmare
- Department of Pharmaceutical Sciences and Technology, Institute of Chemical Technology, Mumbai, Maharashtra 400019 India
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Wang W, Gao YT, Wei JW, Chen YF, Liu QL, Liu HM. Optimization of Ultrasonic Cellulase-Assisted Extraction and Antioxidant Activity of Natural Polyphenols from Passion Fruit. Molecules 2021; 26:molecules26092494. [PMID: 33923350 PMCID: PMC8123174 DOI: 10.3390/molecules26092494] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2021] [Revised: 04/18/2021] [Accepted: 04/22/2021] [Indexed: 12/02/2022] Open
Abstract
In this paper, ultrasonic cellulase extraction (UCE) was applied to extract polyphenols from passion fruit. The extraction conditions for total phenol content (TPC) and antioxidant activity were optimized using response surface methodology (RSM) coupled with a Box-Behnken design (BBD). The results showed that the liquid-to-solid ratio (X2) was the most significant single factor and had a positive effect on all responses. The ANOVA analysis indicated quadratic models fitted well as TPC with R2 = 0.903, DPPH scavenging activity with R2 = 0.979, and ABTS scavenging activity with R2 = 0.981. The optimal extraction parameters of passion fruit were as follows: pH value of 5 at 30 °C for extraction temperature, 50:1 (w/v) liquid-to-solid ratio with extraction time for 47 min, the experimental values were found matched with those predicted. Infrared spectroscopy suggested that the extract contained the structure of polyphenols. Furthermore, three main polyphenols were identified and quantified by HPLC. The results showed the content of phenolic compounds and antioxidant activity of the optimized UCE were 1.5~2 times higher than that determined by the single extraction method and the Soxhlet extraction method, which indicates UCE is a competitive and effective extraction technique for natural passion fruit polyphenols.
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Affiliation(s)
- Wei Wang
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China; (W.W.); (Y.-T.G.); (Y.-F.C.); (Q.-L.L.)
- Engineering Research Center of Perfume & Aroma and Cosmetics, Ministry of Education, Shanghai 201418, China;
| | - Yu-Ting Gao
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China; (W.W.); (Y.-T.G.); (Y.-F.C.); (Q.-L.L.)
- Engineering Research Center of Perfume & Aroma and Cosmetics, Ministry of Education, Shanghai 201418, China;
| | - Ji-Wen Wei
- Engineering Research Center of Perfume & Aroma and Cosmetics, Ministry of Education, Shanghai 201418, China;
| | - Yin-Feng Chen
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China; (W.W.); (Y.-T.G.); (Y.-F.C.); (Q.-L.L.)
- Engineering Research Center of Perfume & Aroma and Cosmetics, Ministry of Education, Shanghai 201418, China;
| | - Qing-Lei Liu
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China; (W.W.); (Y.-T.G.); (Y.-F.C.); (Q.-L.L.)
- Engineering Research Center of Perfume & Aroma and Cosmetics, Ministry of Education, Shanghai 201418, China;
| | - Hui-Min Liu
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China; (W.W.); (Y.-T.G.); (Y.-F.C.); (Q.-L.L.)
- Engineering Research Center of Perfume & Aroma and Cosmetics, Ministry of Education, Shanghai 201418, China;
- Correspondence: ; Tel.: +86-186-1677-8997
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Han H, Choi JK, Park J, Im HC, Han JH, Huh MH, Lee YB. Recent innovations in processing technologies for improvement of nutritional quality of soymilk. CYTA - JOURNAL OF FOOD 2021. [DOI: 10.1080/19476337.2021.1893824] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
Affiliation(s)
- Hwana Han
- Central Research Institute, Dr. Chung’s Food Co. Ltd., Cheongju, Republic of Korea
| | - Jae Kwon Choi
- Central Research Institute, Dr. Chung’s Food Co. Ltd., Cheongju, Republic of Korea
| | - Joheun Park
- Central Research Institute, Dr. Chung’s Food Co. Ltd., Cheongju, Republic of Korea
| | - Hae Cheon Im
- Central Research Institute, Dr. Chung’s Food Co. Ltd., Cheongju, Republic of Korea
| | - Jae Heum Han
- Central Research Institute, Dr. Chung’s Food Co. Ltd., Cheongju, Republic of Korea
| | - Moon Haeng Huh
- Central Research Institute, Dr. Chung’s Food Co. Ltd., Cheongju, Republic of Korea
| | - Yoon-Bok Lee
- Central Research Institute, Dr. Chung’s Food Co. Ltd., Cheongju, Republic of Korea
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38
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Guo Y, Wu B, Lu D, Pan Z, Ma H. Tri-frequency ultrasound as pretreatment to infrared drying of carrots: impact on enzyme inactivation, color changes, nutrition quality parameters and microstructures. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2020. [DOI: 10.1515/ijfe-2020-0223] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
The effects of tri-frequency ultrasound as pretreatment on the peroxidase (POD) inactivation and infrared drying attributes of carrots were studied in the temperature range of 60–80 °C. Thermosonication (TS) treatment reduced 65.21, 73.33 and 81.43% POD activity after 5 min for the temperatures at 60, 70 and 80 °C, respectively, which were all higher than hot water (HW) blanching treated samples. The first-order kinetics fitted well for the POD inactivation curves. Similar retention ranges of vitamin C (VC) were observed after TS (88.41–82.51%) and HW (91.91–88.75%) treatments at the studied range of temperatures. Compared to HW treated samples, drying times of thermosonicated carrot slices were shortened by 13.6, 15 and 15.8% for blanching temperatures at 60, 70 and 80 °C, respectively. The aid of ultrasound showed a positive effect on the rehydration ration (RR) of samples. Sonicated dried samples exhibited higher hardness compared with thermal dried samples. No significant variation (p > 0.05) in the total color difference (ΔE) was attained for dried carrot slices pretreated by TS and HW processes.
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Affiliation(s)
- Yiting Guo
- School of Food and Biological Engineering, Jiangsu University , 301 Xuefu Road , Zhenjiang , Jiangsu 212013 , China
| | - Bengang Wu
- School of Food and Biological Engineering, Jiangsu University , 301 Xuefu Road , Zhenjiang , Jiangsu 212013 , China
- Institute of food Physical Processing, Jiangsu University , 301 Xuefu Road , Zhenjiang Jiangsu 212013 , China
| | - Daipeng Lu
- Institute of Agricultural Facilities and Equipment, Jiangsu Academy of Agricultural Sciences , Nanjing 210014 , Jiangsu , China
| | - Zhongli Pan
- Department of Biological and Agricultural Engineering , University of California Davis , One Shields Avenue , Davis , CA 95616 , USA
| | - Haile Ma
- School of Food and Biological Engineering, Jiangsu University , 301 Xuefu Road , Zhenjiang , Jiangsu 212013 , China
- Institute of food Physical Processing, Jiangsu University , 301 Xuefu Road , Zhenjiang Jiangsu 212013 , China
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39
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Olawuyi IF, Akbarovich SA, Kim CK, Lee WY. Effect of combined ultrasound‐enzyme treatment on recovery of phenolic compounds, antioxidant capacity, and quality of plum (
Prunus salicina
L.) juice. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.15074] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
| | | | - Chang Kil Kim
- Department of Horticultural Science Kyungpook National University Daegu Korea
| | - Won Young Lee
- School of Food Science and Biotechnology Kyungpook National University Daegu Korea
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Chaisuwan W, Manassa A, Phimolsiripol Y, Jantanasakulwong K, Chaiyaso T, Pathom-aree W, You S, Seesuriyachan P. Integrated Ultrasonication and Microbubble-Assisted Enzymatic Synthesis of Fructooligosaccharides from Brown Sugar. Foods 2020; 9:foods9121833. [PMID: 33321711 PMCID: PMC7764430 DOI: 10.3390/foods9121833] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2020] [Revised: 11/25/2020] [Accepted: 12/07/2020] [Indexed: 12/31/2022] Open
Abstract
Fructooligosaccharides (FOS) are considered prebiotics and have been widely used in various food industries as additives. Ultrasonication has been widely used to enhance food processes; however, there are few reports on ultrasound-assisted FOS synthesis. In the present study, FOS were produced from brown sugar using ultrasonication combined with microbubbles, and the production was optimised using a Box-Behnken experimental design. Here we showed that a combination of ultrasonication and microbubbles could boost the enzyme activity by 366%, and the reaction time was shortened by 60%. The reaction time was a significant variable affecting the FOS production. The optimum conditions were 5 min 45 s of ultrasonication and 7 min 19 s of microbubbles with a reaction time of 5 h 40 min. The maximum enzyme activity and total FOS yield were 102.51 ± 4.69 U·mL-1 and 494.89 ± 19.98 mg·g-1 substrate, respectively. In an enlarged production scale up to 5 L, FOS yields were slightly decreased, but the reaction time was decreased to 4 h. Hence, this technique offers a simple and useful tool for enhancing enzyme activity and reducing reaction time. We have developed a pilot technique as a convenient starting point for enhancing enzyme activity of oligosaccharide production from brown sugar.
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Affiliation(s)
- Worraprat Chaisuwan
- Interdisciplinary Program in Biotechnology, Graduate School, Chiang Mai University, Chiang Mai 50200, Thailand; (W.C.); (A.M.)
- Faculty of Agro-Industry, Chiang Mai University, 155 Moo 2, Mae Hia, Mueang, Chiang Mai 50100, Thailand; (Y.P.); (K.J.); (T.C.)
| | - Apisit Manassa
- Interdisciplinary Program in Biotechnology, Graduate School, Chiang Mai University, Chiang Mai 50200, Thailand; (W.C.); (A.M.)
- Faculty of Agro-Industry, Chiang Mai University, 155 Moo 2, Mae Hia, Mueang, Chiang Mai 50100, Thailand; (Y.P.); (K.J.); (T.C.)
| | - Yuthana Phimolsiripol
- Faculty of Agro-Industry, Chiang Mai University, 155 Moo 2, Mae Hia, Mueang, Chiang Mai 50100, Thailand; (Y.P.); (K.J.); (T.C.)
- Cluster of Agro Bio-Circular-Green Industry (Agro BCG), Chiang Mai University, Chiang Mai 50200, Thailand
| | - Kittisak Jantanasakulwong
- Faculty of Agro-Industry, Chiang Mai University, 155 Moo 2, Mae Hia, Mueang, Chiang Mai 50100, Thailand; (Y.P.); (K.J.); (T.C.)
- Cluster of Agro Bio-Circular-Green Industry (Agro BCG), Chiang Mai University, Chiang Mai 50200, Thailand
| | - Thanongsak Chaiyaso
- Faculty of Agro-Industry, Chiang Mai University, 155 Moo 2, Mae Hia, Mueang, Chiang Mai 50100, Thailand; (Y.P.); (K.J.); (T.C.)
- Cluster of Agro Bio-Circular-Green Industry (Agro BCG), Chiang Mai University, Chiang Mai 50200, Thailand
| | - Wasu Pathom-aree
- Department of Biology, Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand;
| | - SangGuan You
- Department of Marine Food Science and Technology, Gangneung-Wonju National University, Gangneung, Gangwon 210-702, Korea;
| | - Phisit Seesuriyachan
- Faculty of Agro-Industry, Chiang Mai University, 155 Moo 2, Mae Hia, Mueang, Chiang Mai 50100, Thailand; (Y.P.); (K.J.); (T.C.)
- Cluster of Agro Bio-Circular-Green Industry (Agro BCG), Chiang Mai University, Chiang Mai 50200, Thailand
- Correspondence: or ; Tel.: +66-53-948201
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41
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Guo Y, Wu B, Guo X, Liu D, Wu P, Ma H, Pan Z. Ultrasonication and thermosonication blanching treatments of carrot at varying frequencies: Effects on peroxidase inactivation mechanisms and quality characterization evaluation. Food Chem 2020; 343:128524. [PMID: 33199114 DOI: 10.1016/j.foodchem.2020.128524] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2020] [Revised: 10/29/2020] [Accepted: 10/29/2020] [Indexed: 12/14/2022]
Abstract
The effects of ultrasonication (US) and thermosonication (TS) blanching at varying frequencies on the carrot peroxidase (POD) inactivation and potential mechanisms were studied. The physicochemical properties were evaluated. Hot water (HW) blanching was used as control. Thermosonication decreased the POD activity to a greater extent, with a dual-frequency of 22/40 kHz showing the most significant effect. The POD-related gene expression was down-regulated by TS, which was contrary to the thermally treated samples. Electron paramagnetic resonance (EPR) spectra revealed that ultrasound-induced radicals from water sonolysis might involve in the POD inactivation. Thermosonication substantially increased the total carotenoid content (TCC). The color analysis showed that thermosonicated samples with a dual-frequency (22/40 kHz) exhibited the maximum values of C* and ΔE, and the minimum value of the whiteness index (WI). The micrographs verified the alterations in TCC and relative electrolyte leakage (REL) of carrot treated by HW, US, and TS.
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Affiliation(s)
- Yiting Guo
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China
| | - Bengang Wu
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China
| | - Xiuyu Guo
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China
| | - Dandan Liu
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China
| | - Ping Wu
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China
| | - Haile Ma
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China.
| | - Zhongli Pan
- Department of Biological and Agricultural Engineering, University of California Davis, One Shields Avenue, Davis, CA 95616, USA
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42
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Ma X, Cai J, Liu D. Ultrasound for pectinase modification: an investigation into potential mechanisms. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:4636-4642. [PMID: 32386236 DOI: 10.1002/jsfa.10472] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/10/2019] [Revised: 04/14/2020] [Accepted: 05/09/2020] [Indexed: 05/24/2023]
Abstract
BACKGROUND Today, ultrasound is increasingly utilized in enzyme modification. Strongly dependent on the specific operational conditions, the modification effect brought by ultrasound can be activation and inactivation of enzymes. This work aims to study the ultrasound mechanisms under different conditions, to investigate the respective roles of free radical effect and mechanical effect in pectinase activation and inactivation, and to reveal the influence of pectinase concentration on the ultrasound-modification effect. RESULTS When ultrasound was introduced to a liquid system, generation of free radicals was positively correlated with ultrasound intensity and treatment duration, but negatively correlated with temperature. Thiourea with a concentration of 4 mmol L-1 was selected as a free radical scavenger to effectively shield ultrasound free radicals. The highest enzyme activity of pectinase solutions at 0.1, 1.0, and 10.0 mg mL-1 was obtained at the same ultrasound intensity of 4.50 W mL-1 and time of 15 min, where the enzyme activity was increased by 68.24%, 20.98% and 18.83%, respectively. Furthermore, the addition of thiourea enhanced the enzyme activity at each tested ultrasound intensity and time, especially those exceeding the best conditions; it also eliminated the redshift phenomenon that was previously presented in the fluorescence spectra of pectinase samples. CONCLUSION Pectinase concentrations did not change the optimum ultrasound conditions for enzyme modification, but pectinase with a low concentration was more vulnerable to ultrasound treatment. During modification, ultrasound mechanical effects dominated in the pectinase activation, while free radical effects dominated in the inactivation process. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Xiaobin Ma
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R & D Center for Food Technology and Equipment, Zhejiang University, Hangzhou, China
| | - Jingwen Cai
- Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, Urbana, IL, USA
| | - Donghong Liu
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R & D Center for Food Technology and Equipment, Zhejiang University, Hangzhou, China
- Fuli Institute of Food Science, Zhejiang University, Hangzhou, China
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43
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Huang D, Gao Y, Wang S, Zhang W, Cao H, Zheng L, Chen Y, Zhang S, Chen J. Impact of low-intensity pulsed ultrasound on transcription and metabolite compositions in proliferation and functionalization of human adipose-derived mesenchymal stromal cells. Sci Rep 2020; 10:13690. [PMID: 32792566 PMCID: PMC7426954 DOI: 10.1038/s41598-020-69430-z] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2019] [Accepted: 06/02/2020] [Indexed: 01/09/2023] Open
Abstract
To investigate the effect of low-intensity pulsed ultrasound (LIPUS) on the proliferation of human adipose-derived mesenchymal stromal cells (hASCs) and uncovered its stimulation mechanism. LIPUS at 30 mW/cm2 was applied for 5 min/day to promote the proliferation of hASCs. Flow cytometry was used to study the cell surface markers, cell cycle, and apoptosis of hASCs. The proliferation of hASCs was detected by cell counting kit-8, cell cycle assay, and RT-PCR. The expression of hASCs cytokines was determined by ELISA. The differences between transcriptional genes and metabolites were analyzed by transcript analysis and metabolomic profiling experiments. The number of cells increased after LIPUS stimulation, but there was no significant difference in cell surface markers. The results of flow cytometry, RT-PCR, and ELISA after LIPUS was administered showed that the G1 and S phases of the cell cycle were prolonged. The expression of cell proliferation related genes (CyclinD1 and c-myc) and the paracrine function related gene (SDF-1α) were up-regulated. The expression of cytokines was increased, while the apoptosis rate was decreased. The results of transcriptome experiments showed that there were significant differences in 27 genes;15 genes were up-regulated, while 12 genes were down-regulated. The results of metabolomics experiments showed significant differences in 30 metabolites; 7 metabolites were up-regulated, and 23 metabolites were down-regulated. LIPUS at 30 mW/cm2 intensity can promote the proliferation of hASCs cells in an undifferentiating state, and the stem-cell property of hASCs was maintained. CyclinD1 gene, c-myc gene, and various genes of transcription and products of metabolism play an essential role in cell proliferation. This study provides an important experimental and theoretical basis for the clinical application of LIPUS in promoting the proliferation of hASCs cells.
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Affiliation(s)
- Denggao Huang
- Department of Central Laboratory, Affiliated Haikou Hospital of Xiangya Medical College, Central South University, Haikou, 570208, Hainan, China
| | - Yuanhui Gao
- Department of Central Laboratory, Affiliated Haikou Hospital of Xiangya Medical College, Central South University, Haikou, 570208, Hainan, China
| | - Shunlan Wang
- Department of Central Laboratory, Affiliated Haikou Hospital of Xiangya Medical College, Central South University, Haikou, 570208, Hainan, China
| | - Wei Zhang
- Department of Electrical and Computer Engineering, University of Alberta, Edmonton, AB, T6G 2V4, Canada
| | - Hui Cao
- Department of Central Laboratory, Affiliated Haikou Hospital of Xiangya Medical College, Central South University, Haikou, 570208, Hainan, China
| | - Linlin Zheng
- Department of Central Laboratory, Affiliated Haikou Hospital of Xiangya Medical College, Central South University, Haikou, 570208, Hainan, China
| | - Yang Chen
- Department of Central Laboratory, Affiliated Haikou Hospital of Xiangya Medical College, Central South University, Haikou, 570208, Hainan, China
| | - Shufang Zhang
- Department of Central Laboratory, Affiliated Haikou Hospital of Xiangya Medical College, Central South University, Haikou, 570208, Hainan, China.
| | - Jie Chen
- Department of Electrical and Computer Engineering, University of Alberta, Edmonton, AB, T6G 2V4, Canada.
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44
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Zou B, Yan Y, Xia J, Zhang L, Adesanya IO. Enhancing bio-catalytic activity and stability of lipase nanogel by functional ionic liquids modification. Colloids Surf B Biointerfaces 2020; 195:111275. [PMID: 32739774 DOI: 10.1016/j.colsurfb.2020.111275] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2020] [Revised: 07/20/2020] [Accepted: 07/22/2020] [Indexed: 02/02/2023]
Abstract
A novel integrated lipase nanogel based on functional ionic liquid modification and polymerization immobilization with improved stability was designed. Characterization before and after modification and polymerization was conducted using infrared spectroscopy, Circular dichroism spectroscopy, fluorescence spectroscopy, and scanning electron microscopy. It was shown that the modification of the ionic liquid influenced the catalytic behavior of lipase significantly due to the changed structure and surface properties of lipase. The enzymatic properties, including acid-base stability, thermal stability, organic solvents stability, and storage stability of CRL nanogel, were investigated in the p-nitrophenyl palmitate hydrolysis reaction (CRL, Lipase from Candida Rugosa). The results indicated that CRL nanogel has a better pH, heat, and organic solvent tolerance after immobilization. After seven weeks of storage, the natural CRL gradually lost its enzymatic activity, and only 17.5±1.7 % of the catalytic activity remained, the residual activity of CRL nanogel was 97.3±1.8 %. It was indicated that the novel CRL nanogel was an excellent biocatalyst.
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Affiliation(s)
- Bin Zou
- School of Food and Biological Engineering, China; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, 214122, China.
| | - Yan Yan
- School of Food and Biological Engineering, China
| | - Jiaojiao Xia
- School of Chemistry and Chemical Engineering, Jiangsu University, Zhenjiang, 212013, China; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, 214122, China
| | - Liming Zhang
- School of Food and Biological Engineering, China
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Li Y, Feng T, Sun J, Guo L, Wang B, Huang M, Xu X, Yu J, Ho H. Physicochemical and microstructural attributes of marinated chicken breast influenced by breathing ultrasonic tumbling. ULTRASONICS SONOCHEMISTRY 2020; 64:105022. [PMID: 32106068 DOI: 10.1016/j.ultsonch.2020.105022] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/12/2019] [Revised: 02/09/2020] [Accepted: 02/11/2020] [Indexed: 06/10/2023]
Abstract
Currently, the conventional atmospheric pressure-based and vacuum-based tumbling processes have a limited improvement on the chicken characteristic attributes during the marination process. In view of this, through a breathing (pressure change) tumbling strategy, ultrasonication (40 kHz, 140 W) was applied to improve tenderness, taste, and microstructure of chicken by a redesigned tumbler. The results showed that the tumbling with the breathing action and ultrasonication significantly enhanced the marinating absorptivity, tenderness and taste, and accelerated the degradation of myosin light chain. Free peptides (from 1465.9 ± 34.6 to 4725.7 ± 43.2 μg/mL) and amino acids (from 1.503 ± 0.096 to 2.593 ± 0.109 mg/mL) rose evidently for the control and the breathing tumbling treatment assisted by ultrasound respectively. Raman analysis revealed that strength of disulfide bonds declined from 0.731 ± 0.006 to 0.607 ± 0.011 a.u. and the conversion from α-helix (decreased by 67.23%) into β-fold (increased by 1573%) conformation occurred. Low field NMR analysis indicated that the content of immobilized water increased from 77385 ± 14 to 137011 ± 106 au·ms by integral calculus. Scanning and transmission electron microscopies clearly showed a prospective rupture of myofibers, myofibrils, and lysosomes. Overall, as a potential alternative, the breathing ultrasonic tumbling means improved the marinating efficiency and characteristics of marinated chicken breast.
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Affiliation(s)
- Yan Li
- College of Food Science & Engineering, Qingdao Agricultural University, Qingdao 266109, China
| | - Ting Feng
- College of Food Science & Engineering, Qingdao Agricultural University, Qingdao 266109, China
| | - Jingxin Sun
- College of Food Science & Engineering, Qingdao Agricultural University, Qingdao 266109, China.
| | - Liping Guo
- College of Food Science & Engineering, Qingdao Agricultural University, Qingdao 266109, China
| | - Baowei Wang
- College of Food Science & Engineering, Qingdao Agricultural University, Qingdao 266109, China
| | - Ming Huang
- National Center of Meat Quality and Safety Control, Nanjing Agricultural University, Nanjing 210095, China; Nanjing Huangjiaoshou Food Sci. & Tech. Co., Ltd., Nanjing 211226, China
| | - Xinglian Xu
- College of Food Science & Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Jiying Yu
- Hainan (Tanniu) Wenchang Chicken Co., Ltd., Haikou 571133, China
| | - Harvey Ho
- Auckland Bioengineering Institute, The University of Auckland, Auckland, New Zealand
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Zou B, Zhang L, Xia J, Wang P, Yan Y, Wang X, Adesanya IO. Metal-Organic Frameworks Conjugated Lipase with Enhanced Bio-catalytic Activity and Stability. Appl Biochem Biotechnol 2020; 192:132-145. [DOI: 10.1007/s12010-020-03268-z] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/03/2019] [Accepted: 02/13/2020] [Indexed: 10/24/2022]
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47
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Nadar SS, Vaidya L, Rathod VK. Enzyme embedded metal organic framework (enzyme–MOF): De novo approaches for immobilization. Int J Biol Macromol 2020; 149:861-876. [DOI: 10.1016/j.ijbiomac.2020.01.240] [Citation(s) in RCA: 65] [Impact Index Per Article: 16.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2019] [Revised: 01/21/2020] [Accepted: 01/23/2020] [Indexed: 12/25/2022]
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48
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Higuchi T, Yamaguchi F, Asakura T, Yoshida D, Oishi Y, Morita A. Ultrasound Modulates Fluorescence Strength and ABCG2 mRNA Response to Aminolevulinic Acid in Glioma Cells. J NIPPON MED SCH 2020; 87:310-317. [PMID: 32238732 DOI: 10.1272/jnms.jnms.2020_87-601] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
BACKGROUND 5-Aminolevulinic Acid (5-ALA) photodiagnosis (PD) is an effective method to detect residual tumors during glioma surgery. However, fluorescence strength differs in malignant gliomas, and false-negative fluorescence may result in tumor residue. We investigated the effect of ultrasound on the intracellular level of protoporphyrin IX (PpIX) and expression level of ATP-binding cassette transporter 2 (ABCG2), which is thought to act as a membrane efflux pump of PpIX from cytosol. METHODS The malignant glioma cell lines SNB19, U87MG, and T98G were used for in vitro experiments. Cultured cells underwent ultrasound irradiation (1 MHz, 3 W/cm2, duty cycle 10%) after administration of 5-ALA, and morphological changes in tumor cells were observed. PpIX levels and ABCG2 expression were evaluated. RESULTS The glioma tumor cells showed transient morphological changes and detachment from the culture dish; however, most cells survived and reverted to their original morphology within 6 hours. PpIX expression levels increased in glioma cells after ultrasound irradiation, and the increase was earlier and greater than that for 5-ALA alone. ABCG2 expressions increased after 5-ALA administration but were lower in ultrasound-irradiated glioma cells. CONCLUSIONS Ultrasound irradiation of malignant gliomas contributes to stronger 5-ALA-induced fluorescence by elevating intracellular PpIX levels. Suppression of ABCG2 expression by ultrasound may contribute to PpIX accumulation in glioma cells.
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Affiliation(s)
| | - Fumio Yamaguchi
- Department of Neurosurgery for Community Health, Nippon Medical School Graduate School
| | | | - Daizo Yoshida
- Department of Neurological Surgery, Nippon Medical School.,Rihabilipark Itabashi Hospital
| | - Yumiko Oishi
- Department of Biochemistry & Molecular Biology, Nippon Medical School
| | - Akio Morita
- Department of Neurological Surgery, Nippon Medical School
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Kehinde BA, Sharma P, Kaur S. Recent nano-, micro- and macrotechnological applications of ultrasonication in food-based systems. Crit Rev Food Sci Nutr 2020; 61:599-621. [PMID: 32208850 DOI: 10.1080/10408398.2020.1740646] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
Abstract
There is a neoteric and rising demand for nutritional and functional foods which behooves food processors to adopt processing techniques with optimal conservation of bioactive components in foods and with minimal pernicious impacts on the environment. Ultrasonication, a mechanochemical technique has proven to be an efficacious panacea to these concerns. In this review, an analytic exploration of recent researches and designs regarding ultrasound methodology and equipment on diverse food systems, technological scales, procedural parameters and outcomes of such experimentations optimally scrutinized. The relative effects of ultrasonication on food formulations, components and attributes such as nanoemulsions, nanocapsules, proteins, micronutrients, sensory and mechanical characteristics are evaluatively delineated. In food systems where ultrasonication was employed, it was found to have a remarkable effect on one or more quality parameters. This review is a supplementation to the pedagogical awareness to scholars on the suitability of ultrasonication for research procedures, and a call to industrial food brands on the adoption of this technique for the development of foods with optimally sustained nutrient profiles.
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Affiliation(s)
- Bababode Adesegun Kehinde
- Department of Biosystems and Agricultural Engineering, University of Kentucky, Lexington, Kentucky, USA
| | - Poorva Sharma
- Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab, India
| | - Sawinder Kaur
- Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab, India
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50
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Bresolin D, Hawerroth B, de Oliveira Romera C, Sayer C, de Araújo PHH, de Oliveira D. Immobilization of lipase Eversa Transform 2.0 on poly(urea-urethane) nanoparticles obtained using a biopolyol from enzymatic glycerolysis. Bioprocess Biosyst Eng 2020; 43:1279-1286. [PMID: 32189054 DOI: 10.1007/s00449-020-02324-6] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2019] [Accepted: 03/04/2020] [Indexed: 12/20/2022]
Abstract
In this work, the free lipase Eversa® Transform 2.0 was used as a catalyst for enzymatic glycerolysis reaction in a solvent-free system. The product was evaluated by nuclear magnetic resonance (1H NMR) and showed high conversion related to hydroxyl groups. In sequence, the product of the glycerolysis was used as stabilizer and biopolyol for the synthesis of poly(urea-urethane) nanoparticles (PUU NPs) aqueous dispersion by the miniemulsion polymerization technique, without the use of a further surfactant in the system. Reactions resulted in stable dispersions of PUU NPs with an average diameter of 190 nm. After, the formation of the PUU NPs in the presence of concentrated lipase Eversa® Transform 2.0 was studied, aiming the lipase immobilization on the NP surface, and a stable enzymatic derivative with diameters around 231 nm was obtained. The hydrolytic enzymatic activity was determined using ρ-nitrophenyl palmitate (ρ-NPP) and the immobilization was confirmed by morphological analysis using transmission electron microscopy and fluorescence microscopy.
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Affiliation(s)
- Daniela Bresolin
- Department of Chemical Engineering and Food Engineering, Federal University of Santa Catarina, P.O. Box 476, Florianopolis, SC, 88040-900, Brazil
| | - Beatriz Hawerroth
- Department of Chemical Engineering and Food Engineering, Federal University of Santa Catarina, P.O. Box 476, Florianopolis, SC, 88040-900, Brazil
| | - Cristian de Oliveira Romera
- Department of Chemical Engineering and Food Engineering, Federal University of Santa Catarina, P.O. Box 476, Florianopolis, SC, 88040-900, Brazil
| | - Claudia Sayer
- Department of Chemical Engineering and Food Engineering, Federal University of Santa Catarina, P.O. Box 476, Florianopolis, SC, 88040-900, Brazil
| | - Pedro Henrique Hermes de Araújo
- Department of Chemical Engineering and Food Engineering, Federal University of Santa Catarina, P.O. Box 476, Florianopolis, SC, 88040-900, Brazil
| | - Débora de Oliveira
- Department of Chemical Engineering and Food Engineering, Federal University of Santa Catarina, P.O. Box 476, Florianopolis, SC, 88040-900, Brazil.
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