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Wu M, Zhou Q, Zhou L, Wang J, Ren T, Zheng Y, Lv W, Zhao W. Enhancement of γ-Aminobutyric Acid and the Characteristics of Nutrition and Function in White Quinoa through Ultrasound Stress at the Pre-Germination Stage. Foods 2023; 13:57. [PMID: 38201084 PMCID: PMC10778457 DOI: 10.3390/foods13010057] [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: 11/07/2023] [Revised: 12/08/2023] [Accepted: 12/20/2023] [Indexed: 01/12/2024] Open
Abstract
The global production of quinoa has been increasing in recent years. In plant-based foods, ultrasound stress has received increasing attention, owing to its ability to enhance the production of primary and secondary metabolites. We studied the effects of ultrasonic stress at the pre-germination stage on the γ-aminobutyric acid (GABA) accumulation and characteristics of nutrition and function in quinoa. The results showed that ultrasonic conditions of 100 W for 4 min promoted an increase in GABA content by 9.15-fold, to 162.47 ± 6.69 mg/100 g·DW, compared to that of untreated quinoa, through promoting a 10.2% and 71.9% increase in the water absorption and glutamate decarboxylase activity of quinoa, respectively. Meanwhile, compared to untreated quinoa, ultrasonic stress at the pre-germination stage enhanced the total phenolic, total flavonoid, and total saponin contents of quinoa by 10.2%, 33.6%, and 90.7%, to 3.29 mg GA/g·DW, 104.0 mg RE/100 g·DW, and 7.13 mg/g, respectively, without decreasing its basic nutritional quality. Ultrasonic stress caused fissures on the surface of quinoa starch particles. Additionally, germination under ultrasonic stress increased the n3 polyunsaturated fatty acids by 14.4%. Furthermore, ultrasonic stress at the pre-germination stage promoted the scavenging of 2,2-diphenyl1-picrylhydrazyl radicals and inhibitions of α-amylase, α-glucosidase, and pancreatic lipase by 14.4%, 14.9%, 24.6%, and 20.0% in vitro, compared to untreated quinoa. The results indicated that the quinoa sprouted via ultrasonic stress could represent a promising method through which to develop nutritionally balanced whole grains rich in GABA, with hypoglycemic and hypolipidemic activities, which could provide theoretical support for the development of functional whole-grain foods based on quinoa.
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Affiliation(s)
- Mengying Wu
- College of Food Science and Technology, Agricultural University of Hebei, Baoding 071001, China; (M.W.); (Q.Z.); (L.Z.); (J.W.); (T.R.); (Y.Z.)
| | - Qian Zhou
- College of Food Science and Technology, Agricultural University of Hebei, Baoding 071001, China; (M.W.); (Q.Z.); (L.Z.); (J.W.); (T.R.); (Y.Z.)
| | - Liangfu Zhou
- College of Food Science and Technology, Agricultural University of Hebei, Baoding 071001, China; (M.W.); (Q.Z.); (L.Z.); (J.W.); (T.R.); (Y.Z.)
| | - Jie Wang
- College of Food Science and Technology, Agricultural University of Hebei, Baoding 071001, China; (M.W.); (Q.Z.); (L.Z.); (J.W.); (T.R.); (Y.Z.)
| | - Ting Ren
- College of Food Science and Technology, Agricultural University of Hebei, Baoding 071001, China; (M.W.); (Q.Z.); (L.Z.); (J.W.); (T.R.); (Y.Z.)
| | - Yu Zheng
- College of Food Science and Technology, Agricultural University of Hebei, Baoding 071001, China; (M.W.); (Q.Z.); (L.Z.); (J.W.); (T.R.); (Y.Z.)
| | - Wei Lv
- National Engineering Research Center for Semi-Arid Agriculture, Shijiazhuang 050000, China;
| | - Wen Zhao
- College of Food Science and Technology, Agricultural University of Hebei, Baoding 071001, China; (M.W.); (Q.Z.); (L.Z.); (J.W.); (T.R.); (Y.Z.)
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2
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Wang J, Liu H, Peng MW, Qing T, Feng B, Zhang P. Amoxicillin degradation and high-value extracellular polymer recovery by algal-bacterial symbiosis systems. JOURNAL OF HAZARDOUS MATERIALS 2023; 460:132344. [PMID: 37611392 DOI: 10.1016/j.jhazmat.2023.132344] [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: 04/26/2023] [Revised: 08/13/2023] [Accepted: 08/17/2023] [Indexed: 08/25/2023]
Abstract
Algal-bacterial symbiosis systems have emerged as sustainable methods for the treatment of new pollutants and the recovery of resources. However, the bio-refinery of biomass derived from microalgae is inefficient and expensive. In order to simultaneously degrade antibiotic and recover resources efficiently, two algal-bacterial symbiosis systems were constructed using Pseudomonas aeruginosa (alginate overproduction) and Bacillus subtilis (poly-γ-glutamic acid overproduction) with amoxicillin-degrading-microalga Prototheca zopfii W1. The optimal conditions for W1 to degrade amoxicillin are 35 °C, pH 7, and 180 rpm. In the presence of 5-50 mg/L of amoxicillin, W1-P. aeruginosa and W1-B. subtilis exhibit higher amoxicillin degradation and produce more extracellular polymers than W1 or bacteria alone. The metabolomic analysis demonstrates that the algal-bacterial symbiosis enhances the tolerance of W1 to amoxicillin by altering carbohydrate metabolism and promotes the production of biopolymers by upregulating the precursors synthesis. Moreover, the removal of amoxicillin (10 mg/L) from livestock effluent by W1-P. aeruginosa and W1-B. subtilis is greater than 90 % in 3 days, and the maximum yields of alginate and poly-γ-glutamate are 446.1 and 254.3 mg/g dry cell weight, respectively. These outcomes provide theoretical support for the application of algal-bacterial symbiosis systems to treatment of amoxicillin wastewater and efficient production of biopolymers.
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Affiliation(s)
- Jingyu Wang
- Department of Environment, College of Environment and Resources, Xiangtan University, Xiangtan 411105, China
| | - Hongyuan Liu
- Department of Environment, College of Environment and Resources, Xiangtan University, Xiangtan 411105, China
| | | | - Taiping Qing
- Department of Environment, College of Environment and Resources, Xiangtan University, Xiangtan 411105, China
| | - Bo Feng
- Department of Environment, College of Environment and Resources, Xiangtan University, Xiangtan 411105, China
| | - Peng Zhang
- Department of Environment, College of Environment and Resources, Xiangtan University, Xiangtan 411105, China.
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3
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Determination of γ-aminobutyric acid in fermented soybean products by HPLC coupled with pre-column derivatization. J Food Compost Anal 2023. [DOI: 10.1016/j.jfca.2023.105248] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/06/2023]
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4
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Zhang S, Liu S, Li H, Luo L, Zeng L. Identification of the key phytochemical components responsible for sensory characteristics of Hunan fuzhuan brick tea. J Food Compost Anal 2023. [DOI: 10.1016/j.jfca.2023.105289] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/07/2023]
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5
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Ye Y, Yan W, Peng L, Zhou J, He J, Zhang N, Cheng S, Cai J. Insights into the key quality components in Se-Enriched green tea and their relationship with Selenium. Food Res Int 2023; 165:112460. [PMID: 36869476 DOI: 10.1016/j.foodres.2023.112460] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2022] [Revised: 01/01/2023] [Accepted: 01/02/2023] [Indexed: 01/07/2023]
Abstract
Selenium-enriched green tea (Se-GT) is of increasing interest because of its health benefits, but its quality components obtained limited research. In this study, Enshi Se-enriched green tea (ESST, high-Se green tea), Pingli Se-enriched green tea (PLST, low-Se green tea), and Ziyang green tea (ZYGT, common green tea) were subjected to sensory evaluation, chemical analysis, and aroma profiling. Chemical profiles in Se-GT were consistent with the taste attributes of the sensory analysis. 9 volatiles were identified as key odorants of Se-GT based on multivariate analysis. Correlations between Se and quality components were further assessed and highly Se-related compounds contents in these three tea samples were compared. The results showed that most amino acids and non-gallated catechins were highly negatively correlated with Se, while gallated catechins exhibited strong positive correlation with Se. And there were strong and significant associations between the key aroma compounds and Se. Moreover, 11 differential markers were found between Se-GTs and common green tea, including catechin, serine, glycine, threonine, l-theanine, alanine, valine, isoleucine, leucine, histidine, and lysine. These findings provide great potential for quality evaluation of Se-GT.
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Affiliation(s)
- Yuanyuan Ye
- National R&D Center for Se-rich Agricultural Products Processing, Hubei Engineering Research Center for Deep Processing of Green Se-rich Agricultural Products, School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China
| | - Wei Yan
- Hubei Key Laboratory of Nutritional Quality and Safety of Agro-products, Wuhan 430064, China
| | - Lijun Peng
- Hubei Key Laboratory of Nutritional Quality and Safety of Agro-products, Wuhan 430064, China
| | - Jiaojiao Zhou
- National R&D Center for Se-rich Agricultural Products Processing, Hubei Engineering Research Center for Deep Processing of Green Se-rich Agricultural Products, School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
| | - Jiangling He
- National R&D Center for Se-rich Agricultural Products Processing, Hubei Engineering Research Center for Deep Processing of Green Se-rich Agricultural Products, School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China.
| | - Na Zhang
- National R&D Center for Se-rich Agricultural Products Processing, Hubei Engineering Research Center for Deep Processing of Green Se-rich Agricultural Products, School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China.
| | - Shuiyuan Cheng
- National R&D Center for Se-rich Agricultural Products Processing, Hubei Engineering Research Center for Deep Processing of Green Se-rich Agricultural Products, School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
| | - Jie Cai
- National R&D Center for Se-rich Agricultural Products Processing, Hubei Engineering Research Center for Deep Processing of Green Se-rich Agricultural Products, School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China.
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6
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Kamal AH, El-Malla SF, Elattar RH, Mansour FR. Determination of Monosodium Glutamate in Noodles Using a Simple Spectrofluorometric Method based on an Emission Turn-on Approach. J Fluoresc 2023:10.1007/s10895-023-03143-0. [PMID: 36648625 PMCID: PMC10361856 DOI: 10.1007/s10895-023-03143-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2022] [Accepted: 01/03/2023] [Indexed: 01/18/2023]
Abstract
A simple, fast, and ecofriendly spectrofluorometric method was developed and validated for determination of mono sodium glutamate (MSG). The method depended on the reaction between MSG and iron (III) salicylate based on ligand exchange mechanism. Addition of MSG turned-on the fluorescent response of iron (III) salicylate at λem 411 nm. Reaction conditions including reagent concentration, pH, and time were optimized. The method was validated regarding the ICH guidelines. The method determined MSG within the linearity range of 25-250 µM with a coefficient of determination of 0.9967 and a calculated limit of detection of 1.73 µM. Furthermore, the developed method was successfully applied for the determination of MSG in food preparation (instant noodles). The results were compared to those obtained by a published HPLC method using t-test and F-test at 95% confidence interval; no statistically significant difference was found. Based on the analytical Eco-scale and the green analytical procedure index (GAPI), the developed method was assessed to be greener than the published HPLC method. The developed method offered advantages over other spectrophotometric reported methods and was convenient for routine determination of MSG in foodstuffs.
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Affiliation(s)
- Amira H Kamal
- Department of Pharmaceutical Analytical Chemistry, Faculty of Pharmacy, Tanta University, Elgeish Street, Tanta, 31111, Egypt
| | - Samah F El-Malla
- Department of Pharmaceutical Analytical Chemistry, Faculty of Pharmacy, Tanta University, Elgeish Street, Tanta, 31111, Egypt
| | - Rehab H Elattar
- Department of Pharmaceutical Analytical Chemistry, Faculty of Pharmacy, Tanta University, Elgeish Street, Tanta, 31111, Egypt
| | - Fotouh R Mansour
- Department of Pharmaceutical Analytical Chemistry, Faculty of Pharmacy, Tanta University, Elgeish Street, Tanta, 31111, Egypt.
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7
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Ye Y, Yan W, Peng L, He J, Zhang N, Zhou J, Cheng S, Cai J. Minerals and bioactive components profiling in Se-enriched green tea and the pearson correlation with Se. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114470] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
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8
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Adsorption Behavior of the L-Theanine onto Cation Exchange Resin ZGSPC106Na and D001SD. Foods 2022; 11:foods11223625. [PMID: 36429218 PMCID: PMC9689365 DOI: 10.3390/foods11223625] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2022] [Revised: 11/09/2022] [Accepted: 11/10/2022] [Indexed: 11/16/2022] Open
Abstract
Adsorption is an important technology for the separation of different tea components. The adsorption behavior of L-theanine onto adsorbents was comprehensively studied in this paper. Among tested adsorbents, cation exchange resin ZGSPC106Na and D001SD were suitable for separating L-theanine, PVPP and PA-6 for catechins and macroporous resin HPD-400 for caffeine. Adsorption of L-theanine onto the cation resins was significantly influenced by the acidity, contact time and temperature. The adsorption behavior could be described by the pseudo-second-order rate equation and fitted to Langmuir and Freundlich models. ZGSPC106Na exhibited higher adsorption capacity, while D001SD showed higher adsorption selectivity. These might be attributed to the distinctive structure of the two resins and different ionization of the adsorbates. A method for simultaneous preparation of decaffeinated polyphenols, caffeine-enriched extract and decaffeinated L-theanine was established through successive separation on the columns fulfilled with PA-6, HPD-400 and D001SD, respectively.
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Jastrzębska A, Gralak Z, Brzuzy K, Kmieciak A, Krzemiński MP, Burdziński R, Kurzawa M, Szłyk E. Simple and Effective Derivatization of Amino Acids with 1-Fluoro-2-nitro-4-(trifluoromethyl)benzene in a Microwave Reactor for Determination of Free Amino Acids in Kombucha Beverages. MATERIALS (BASEL, SWITZERLAND) 2022; 15:7365. [PMID: 36295430 PMCID: PMC9611567 DOI: 10.3390/ma15207365] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 09/09/2022] [Revised: 10/16/2022] [Accepted: 10/17/2022] [Indexed: 06/16/2023]
Abstract
Kombucha is a fermentation product of sweetened tea with a symbiotic culture of acetic acid and yeast bacteria, consumed worldwide for its health-promoting properties. Few reports can be found about free amino acids among the health-promoting compounds found and determined in kombucha. These compounds influence the sensory properties of kombucha, and they are precursors of bioactive compounds, which have a significant role as neurotransmitters and are involved in biological functions. The presented studies proposed a convenient, simple, and "more green" procedure of the synthesis of amino acid derivatives, assisted by microwave energy, followed by chromatographic determination. The structure of 1-Fluoro-2-nitro-4-(trifluoromethyl)benzene was used as a suitable reagent for the derivatization of free amino acids in fermented kombucha beverages prepared from selected dry fruit such as Crataegus L., Morus alba L., Sorbus aucuparia L., Berberis vulgaris L., Rosa canina L., and black tea. The obtained results were discussed regarding the tested beverages' application as a source of amino acids in one's daily diet. The obtained results point out that the proposed microwave-assisted derivatization procedure prior to HPLC analyses allows for a significant time reduction and the limitation of using organic reagents.
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Affiliation(s)
- Aneta Jastrzębska
- Department of Analytical Chemistry and Applied Spectroscopy, Faculty of Chemistry, Nicolaus Copernicus University in Toruń, Gagarin 7 Str., 87-100 Toruń, Poland
| | - Zuzanna Gralak
- Department of Analytical Chemistry and Applied Spectroscopy, Faculty of Chemistry, Nicolaus Copernicus University in Toruń, Gagarin 7 Str., 87-100 Toruń, Poland
| | - Kamil Brzuzy
- Department of Analytical Chemistry and Applied Spectroscopy, Faculty of Chemistry, Nicolaus Copernicus University in Toruń, Gagarin 7 Str., 87-100 Toruń, Poland
| | - Anna Kmieciak
- Department of Organic Chemistry, Faculty of Chemistry, Nicolaus Copernicus University in Toruń, Gagarin 7 Str., 87-100 Toruń, Poland
| | - Marek P. Krzemiński
- Department of Organic Chemistry, Faculty of Chemistry, Nicolaus Copernicus University in Toruń, Gagarin 7 Str., 87-100 Toruń, Poland
| | - Rafał Burdziński
- Department of Analytical Chemistry and Applied Spectroscopy, Faculty of Chemistry, Nicolaus Copernicus University in Toruń, Gagarin 7 Str., 87-100 Toruń, Poland
| | - Marzanna Kurzawa
- Department of Analytical Chemistry and Applied Spectroscopy, Faculty of Chemistry, Nicolaus Copernicus University in Toruń, Gagarin 7 Str., 87-100 Toruń, Poland
| | - Edward Szłyk
- Department of Analytical Chemistry and Applied Spectroscopy, Faculty of Chemistry, Nicolaus Copernicus University in Toruń, Gagarin 7 Str., 87-100 Toruń, Poland
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Chen H, Pan D, Du H, Ma J, Kong B, Diao J. Flavor Differences of Edible Parts of Grass Carp between Jingpo Lake and Commercial Market. Foods 2022; 11:foods11172594. [PMID: 36076779 PMCID: PMC9455230 DOI: 10.3390/foods11172594] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2022] [Revised: 08/09/2022] [Accepted: 08/22/2022] [Indexed: 12/10/2022] Open
Abstract
This study investigated the flavor differences among three individual parts (abdomen, back, and tail) of Jingpo Lake grass carp (JPGC) and commercial grass carp (CGC). The growing environment and fish parts influenced the volatile compounds of the fish. The highest total contents of alcohols and ethers were found in the back of JPGC (p < 0.05). The combination of an electronic tongue and electronic nose (E-nose) could effectively distinguish the flavor differences between the different parts of JPGC and CGC by principal component analysis. Both the content of total free amino acids (FAAs) and content of amino acids contributing to the sweet and fresh flavors were higher in JPGC than CGC (p < 0.05). Among the ATP-associated products, the inosine 5’-monophosphate (IMP) contents of the back and tail of JPGC were higher (p < 0.05), but the abdomen content was lower (p > 0.05) than the respective contents in the corresponding parts of CGC. Sensory evaluation shows that JPGC had a better texture, odor, and taste, compared to CGC. Correlation analysis showed that the E-nose data and FAAs were highly correlated with the content of alcohols, aldehydes, and ethers. This study showed that the flavors of the different parts of JPGC differed significantly from those of CGC.
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Affiliation(s)
- Hongsheng Chen
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing 163319, China
- China-Canada Cooperation Agri-Food Research Center of Heilongjiang Province, Daqing 163319, China
| | - Deyin Pan
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing 163319, China
| | - Hongzhen Du
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Jinming Ma
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing 163319, China
| | - Baohua Kong
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Jingjing Diao
- National Coarse Cereals Engineering Research Center, Heilongjiang Bayi Agricultural University, Daqing 163319, China
- Correspondence:
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Zhang X, Su M, Du J, Zhou H, Li X, Zhang M, Hu Y, Ye Z. Analysis of the free amino acid content and profile of 129 peach (Prunus persica (L.) Batsch) germplasms using LC-MS/MS without derivatization. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.104811] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/15/2022]
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12
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Bai X, He Y, Quan B, Xia T, Zhang X, Wang Y, Zheng Y, Wang M. Physicochemical properties, structure, and ameliorative effects of insoluble dietary fiber from tea on slow transit constipation. Food Chem X 2022; 14:100340. [PMID: 35663600 PMCID: PMC9156891 DOI: 10.1016/j.fochx.2022.100340] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/25/2021] [Revised: 05/08/2022] [Accepted: 05/18/2022] [Indexed: 10/26/2022] Open
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13
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Xie J, Wei F, Luo L, Dai L, Zeng L, Wang X. Effect of cell wall‐disruption processes on wall disruption, antioxidant activity and nutrients in tea pollen. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15612] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Jizhou Xie
- College of Food Science Southwest University Chongqing China
| | - Fang Wei
- College of Food Science Southwest University Chongqing China
| | - Liyong Luo
- College of Food Science Southwest University Chongqing China
- Tea Research Institute Southwest University Chongqing China
| | - Lifeng Dai
- College of Food Science Southwest University Chongqing China
| | - Liang Zeng
- College of Food Science Southwest University Chongqing China
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14
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Heng X, Chen H, Lu C, Feng T, Li K, Gao E. Study on synergistic fermentation of bean dregs and soybean meal by multiple strains and proteases. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112626] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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15
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Li J, Ma J, Li Q, Fan S, Fan L, Ma H, Zhang Y, Zheng L. Determination of 35 Free Amino Acids in Tea Using Ultra-Performance Liquid Chromatography Coupled With Quadrupole Time-of-Flight Mass Spectrometry. Front Nutr 2021; 8:767801. [PMID: 34957181 PMCID: PMC8697017 DOI: 10.3389/fnut.2021.767801] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2021] [Accepted: 10/29/2021] [Indexed: 11/30/2022] Open
Abstract
The purpose of this research was to develop a simple, sensitive, and accurate method for simultaneous determination of 35 free amino acids using ultra-performance liquid chromatography coupled with quadrupole time-of-flight mass spectrometry (UPLC-Q-TOF/MS). Tea samples were extracted with boiling water bath, and then separated by XBridge BEH Amide column by gradient elution. The exact mass and MS/MS spectra of the target compound was detected under the TOF–MS and Information dependent acquisition (IDA)–MS/MS mode. The results demonstrated good linearity (R2 > 0.9980) in the range of 0.5–1,000 ng/mL. The limits of detection (LODs) were 0.13–25.00 mg/kg and the limits of quantitation (LOQs) were 0.25–50.00 mg/kg. The recovery rate ranged from 70.1 to 105.1% with relative standard deviations (RSDs) <11% (n = 6). This research provides a targeted strategy for developing an analysis method for amino acids in tea.
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Affiliation(s)
- Jian Li
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, China.,College of Applied Arts and Science, Beijing Union University, Beijing, China
| | - Junmei Ma
- Hebei Food Safety Key Laboratory, Hebei Food Inspection and Research Institute, Shijiazhuang, China.,Hebei Key Laboratory of Forensic Medicine, College of Forensic Medicine, Hebei Medical University, Shijiazhuang, China
| | - Qiang Li
- Hebei Food Safety Key Laboratory, Hebei Food Inspection and Research Institute, Shijiazhuang, China
| | - Sufang Fan
- Hebei Food Safety Key Laboratory, Hebei Food Inspection and Research Institute, Shijiazhuang, China
| | - Lixin Fan
- Hebei Food Safety Key Laboratory, Hebei Food Inspection and Research Institute, Shijiazhuang, China
| | - Hongyu Ma
- Hebei Food Safety Key Laboratory, Hebei Food Inspection and Research Institute, Shijiazhuang, China
| | - Yan Zhang
- Hebei Food Safety Key Laboratory, Hebei Food Inspection and Research Institute, Shijiazhuang, China.,Hebei Key Laboratory of Forensic Medicine, College of Forensic Medicine, Hebei Medical University, Shijiazhuang, China
| | - Lei Zheng
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, China
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16
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Balasingam M, Becker JD, Guerrero‐Almaraz P, Sun H, Koppang MD. Dual Electrode Detection in LC‐EC Analysis of Sanger‐tagged Amino Acids: Electrochemical Reduction of Aromatic Nitro Groups. ELECTROANAL 2021. [DOI: 10.1002/elan.202100433] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
| | - John D. Becker
- Department of Chemistry University of South Dakota Vermillion SD, 57069 USA
| | | | - Haoran Sun
- Department of Chemistry University of South Dakota Vermillion SD, 57069 USA
| | - Miles D. Koppang
- Department of Chemistry University of South Dakota Vermillion SD, 57069 USA
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17
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Increase in Fruity Ester Production during Spine Grape Wine Fermentation by Goal-Directed Amino Acid Supplementation. FERMENTATION 2021. [DOI: 10.3390/fermentation7040231] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022] Open
Abstract
The aim of this work was to enhance the levels of fruity esters in spine grape (Vitis davidii Foёx) wine by goal-directed amino acid supplementation during fermentation. HPLC and GC-MS monitored the amino acids and fruity esters, respectively, during alcoholic fermentation of spine grape and Cabernet Sauvignon grape. HPLC was also used to determine the extracellular metabolites and precursors involved in the synthesis of fruity esters. Alanine, phenylalanine, and isoleucine levels in spine grape were less than those in Cabernet Sauvignon. Pearson correlation between amino acid profile and fruity ester content in the two systems indicated that deficiencies in alanine, phenylalanine, and isoleucine levels might have limited fruity ester production in spine grape wine. Supplementation of these three amino acids based on their levels in Cabernet Sauvignon significantly increased fruity ester content in spine grape wine. Interestingly, goal-directed amino acid supplementation might have led to changes in the distribution of carbon fluxes, which contributed to the increase in fruity ester production.
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Ali HM, Hammad SF, El-Malla SF. Green spectrophotometric methods for determination of a monosodium glutamate in different matrices. Microchem J 2021. [DOI: 10.1016/j.microc.2021.106622] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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19
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Wang H, Li Y, Che Y, Yang D, Wang Q, Yang H, Boutet J, Huet R, Yin S. Production of l-Methionine from 3-Methylthiopropionaldehyde and O-Acetylhomoserine by Catalysis of the Yeast O-Acetylhomoserine Sulfhydrylase. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:7932-7937. [PMID: 34232654 DOI: 10.1021/acs.jafc.1c02419] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/13/2023]
Abstract
l-Methionine is an essential bioactive amino acid with high commercial value for diverse applications. Sustained attentions have been paid to efficient and economical preparation of l-methionine. In this work, a novel method for l-methionine production was established using O-acetyl-homoserine (OAH) and 3-methylthiopropionaldehyde (MMP) as substrates by catalysis of the yeast OAH sulfhydrylase MET17. The OAH sulfhydrylase gene Met17 was cloned from Saccharomyces cerevisiae S288c and overexpressed in Escherichia coli BL21. A 49 kDa MET17 was detected in the supernatant of the recombinant E. coli strain BL21-Met17 lysate with IPTG induction, which exhibited the biological activity of l-methionine biosynthesis from OAH and MMP. The recombinant MET17 was then purified from E. coli BL21-Met17 and used for in vitro biosynthesis of l-methionine. The maximal conversion rate (86%) of OAH to l-methionine catalyzed by purified MET17 was achieved by optimization of the molar ratio of OAH to MMP. The method proposed in this study provides a possible novel route for the industrial production of l-methionine.
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Affiliation(s)
- Hui Wang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University, Beijing 100048, China
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University, Beijing 100048, China
- School of Food & Health, Beijing Technology & Business University, Beijing 100048, China
| | - Yujie Li
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University, Beijing 100048, China
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University, Beijing 100048, China
- School of Food & Health, Beijing Technology & Business University, Beijing 100048, China
| | - Yixin Che
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University, Beijing 100048, China
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University, Beijing 100048, China
- School of Food & Health, Beijing Technology & Business University, Beijing 100048, China
| | - Dongmei Yang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University, Beijing 100048, China
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University, Beijing 100048, China
- School of Food & Health, Beijing Technology & Business University, Beijing 100048, China
| | - Qi Wang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University, Beijing 100048, China
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University, Beijing 100048, China
- School of Food & Health, Beijing Technology & Business University, Beijing 100048, China
| | - Huaqing Yang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University, Beijing 100048, China
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University, Beijing 100048, China
- School of Food & Health, Beijing Technology & Business University, Beijing 100048, China
| | - Julien Boutet
- Adisseo France SAS, Antony Parc 2, 10 Place du Général de Gaulle, F-92160 Antony, France
- Bluestar Adisseo Nanjing Co., Ltd., 389 Changfenghe Road, Nanjing Chemical Industry Park, Jiangsu Province, Nanjing 210047, China
| | - Robert Huet
- Adisseo France SAS, Antony Parc 2, 10 Place du Général de Gaulle, F-92160 Antony, France
- Bluestar Adisseo Nanjing Co., Ltd., 389 Changfenghe Road, Nanjing Chemical Industry Park, Jiangsu Province, Nanjing 210047, China
| | - Sheng Yin
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University, Beijing 100048, China
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University, Beijing 100048, China
- School of Food & Health, Beijing Technology & Business University, Beijing 100048, China
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20
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Identification of d-amino acids in tea leaves. Food Chem 2020; 317:126428. [PMID: 32113139 DOI: 10.1016/j.foodchem.2020.126428] [Citation(s) in RCA: 26] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/16/2019] [Revised: 02/15/2020] [Accepted: 02/17/2020] [Indexed: 11/23/2022]
Abstract
During manufacturing processes and in the storage period of tea, amino acids may undergo enantiomeric isomerization, converting their l- to d-forms. To examine the hypothesis, a method was developed for the analysis of the enantiomers in tea leaves. After enriched by ion-exchange solid-phase extraction, the enantiomeric pairs were separated by a chiral high performance liquid chromatography (HPLC) and subsequently detected and identified by using a high resolution quadrupole time-of-flight mass spectrometry (QTOF MS). Only l-forms of amino acids were found in fresh tea leaves. A total of 11 d-amino acids were found in 19 tea samples, ranging from trace amount to 43 µg/g. The results indicated that the enantioisomerization of amino acids occurred in post-harvest tea leaves, and affected by process conditions and storage time.
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21
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Determination of amino acids content in tea species using liquid chromatography via pre-column fluorescence derivatization. Microchem J 2019. [DOI: 10.1016/j.microc.2019.104103] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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22
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Li NN, Lu JL, Li QS, Zheng XQ, Wang XC, Wang L, Wang YC, Ding CQ, Liang YR, Yang YJ. Dissection of Chemical Composition and Associated Gene Expression in the Pigment-Deficient Tea Cultivar 'Xiaoxueya' Reveals an Albino Phenotype and Metabolite Formation. FRONTIERS IN PLANT SCIENCE 2019; 10:1543. [PMID: 31827483 PMCID: PMC6890721 DOI: 10.3389/fpls.2019.01543] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/07/2018] [Accepted: 11/05/2019] [Indexed: 05/08/2023]
Abstract
The tea cultivar 'Xiaoxueya', a temperature-sensitive albino mutant, is a rare tea germplasm because of its highly enriched amino acid content and brisk flavour. In comparison with green leaf tissues of 'Xiaoxueya', albino leaves show significant deficiency in chlorophylls and carotenoids and severely disrupted chloroplasts. Furthermore, the accumulation of quality-related secondary metabolites is altered in 'Xiaoxueya' albino leaf, with significantly increased contents of total amino acids, theanine, and glutamic acid and significantly decreased contents of alkaloids, catechins, and polyphenols. To uncover the molecular mechanisms underlying albinism and quality-related constituent variation in 'Xiaoxueya' leaves, expression profiles of pivotal genes involved in the biosynthetic pathways of pigments, caffeine, theanine, and catechins were investigated by quantitative real-time PCR technology. The results revealed that suppressed expression of the chloroplast-localized 1-deoxy-D-xylulose-5-phosphate synthase genes DXS1 and DXS2 involved in the 2-C-methyl-D-erythritol-4-phosphate (MEP) pathway and protochlorophyllide oxidoreductase genes POR1 and POR2 involved in the chlorophyll biosynthetic pathway is responsible for the pigment deficiency in 'Xiaoxueya' albino leaf. Additionally, the low expression of the tea caffeine synthase gene (TCS) involved in caffeine biosynthesis and the chalcone synthase genes CHS1, CHS2, and CHS3, the chalcone isomerase gene CHI, the flavonoid 3',5'-hydroxylase genes F3'5'H1 and F3'5'H2, and the anthocyanidin reductase genes ANR1 and ANR2 involved in the flavonoid pathway is related to the reduction in alkaloid and catechin levels in 'Xiaoxueya' albino leaves.
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Affiliation(s)
- Na-Na Li
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture and Rural Affairs, National Center for Tea Plant Improvement, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, China
- Tea Research Institute, Zhejiang University, Hangzhou, China
| | - Jian-Liang Lu
- Tea Research Institute, Zhejiang University, Hangzhou, China
| | - Qing-Sheng Li
- Tea Research Institute, Zhejiang University, Hangzhou, China
| | - Xin-Qiang Zheng
- Tea Research Institute, Zhejiang University, Hangzhou, China
| | - Xin-Chao Wang
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture and Rural Affairs, National Center for Tea Plant Improvement, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, China
| | - Lu Wang
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture and Rural Affairs, National Center for Tea Plant Improvement, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, China
| | - Yu-Chun Wang
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture and Rural Affairs, National Center for Tea Plant Improvement, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, China
| | - Chang-Qing Ding
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture and Rural Affairs, National Center for Tea Plant Improvement, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, China
| | - Yue-Rong Liang
- Tea Research Institute, Zhejiang University, Hangzhou, China
- *Correspondence: Yue-Rong Liang, ; Ya-Jun Yang,
| | - Ya-Jun Yang
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture and Rural Affairs, National Center for Tea Plant Improvement, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, China
- *Correspondence: Yue-Rong Liang, ; Ya-Jun Yang,
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Liu Y, Luo L, Liao C, Chen L, Wang J, Zeng L. Effects of brewing conditions on the phytochemical composition, sensory qualities and antioxidant activity of green tea infusion: A study using response surface methodology. Food Chem 2018; 269:24-34. [PMID: 30100430 DOI: 10.1016/j.foodchem.2018.06.130] [Citation(s) in RCA: 52] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2018] [Revised: 06/24/2018] [Accepted: 06/26/2018] [Indexed: 11/18/2022]
Abstract
Green tea is a highly consumed beverage, and the phytochemical composition, sensory qualities, and antioxidant activity of tea infusion are significantly affected by brewing conditions. However, the simultaneous effects of brewing conditions on the infusion are unknown. This study aimed to model the effects of brewing conditions (temperature, time, water/tea ratio and particle size) on the phytochemical composition, sensory profiles and antioxidant activity of green tea infusion using response surface methodology. The regression models describing the brewing of detected indexes were significant (p ≤ 0.01) and reliable (R2 ≥ 0.854). Particle size had the greatest negative effects on the phytochemical composition and antioxidant activities of tea infusion. Optimization of brewing conditions performed for five types of needs and preferences for consuming were verified to be credible. In particular, optimal conditions of overall acceptance were 82 °C (temperature), 5.7 min (time), 70 mL/g (water/tea ratio), and 1100 µm (particle size).
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Affiliation(s)
- Yan Liu
- College of Food Science, Southwest University, No. 2 Tiansheng Road, Beibei District, Chongqing 400715, People's Republic of China
| | - Liyong Luo
- College of Food Science, Southwest University, No. 2 Tiansheng Road, Beibei District, Chongqing 400715, People's Republic of China; Tea Research Institute, Southwest University, No. 2 Tiansheng Road, Beibei District, Chongqing 400715, People's Republic of China
| | - Chenxi Liao
- College of Food Science, Southwest University, No. 2 Tiansheng Road, Beibei District, Chongqing 400715, People's Republic of China
| | - Li Chen
- College of Food Science, Southwest University, No. 2 Tiansheng Road, Beibei District, Chongqing 400715, People's Republic of China
| | - Jie Wang
- Tea Research Institute of Chongqing Academy of Agricultural Science, Yongchuan District, Chongqing 402160, People's Republic of China
| | - Liang Zeng
- College of Food Science, Southwest University, No. 2 Tiansheng Road, Beibei District, Chongqing 400715, People's Republic of China; Tea Research Institute, Southwest University, No. 2 Tiansheng Road, Beibei District, Chongqing 400715, People's Republic of China.
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24
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Wu Y, Zha M, Yin S, Yang H, Boutet J, Huet R, Wang C, Sun B. Novel Method for l-Methionine Production Catalyzed by the Aminotransferase ARO8 from Saccharomyces cerevisiae. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:6116-6122. [PMID: 29806462 DOI: 10.1021/acs.jafc.8b01451] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
The aminotransferase ARO8 was proved to play an efficient role in conversion of l-methionine into methionol via the Ehrlich pathway in Saccharomyces cerevisiae in our previous work. In this work, the reversible transamination activity of ARO8 for conversion of α-keto-γ-(methylthio) butyric acid (KMBA) into l-methionine was confirmed in vitro. ARO8 was cloned from S. cerevisiae S288c and overexpressed in Escherichia coli BL21. A 2-fold higher aminotransferase activity was detected in the recombinant strain ARO8-BL21, and ARO8 was detected in the supernatant of ARO8-BL21 lysate with IPTG induction by SDS-PAGE analysis. The recombinant ARO8 was then purified and used for transforming KMBA into l-methionine. An approximately 100% conversion rate of KMBA into l-methionine was achieved by optimized enzymatic reaction catalyzed by ARO8. This work fulfilled l-methionine biosynthesis catalyzed by the aminotransferase ARO8 using glutamate and KMBA, which provided a novel method for l-methionine production by enzymatic catalysis with the potential application prospect in industry.
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Affiliation(s)
- Yiping Wu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health , Beijing Technology & Business University , Beijing 100048 , China
- Beijing Engineering and Technology Research Center of Food Additives , Beijing Technology & Business University , Beijing 100048 , China
| | - Musu Zha
- Beijing Advanced Innovation Center for Food Nutrition and Human Health , Beijing Technology & Business University , Beijing 100048 , China
- Beijing Engineering and Technology Research Center of Food Additives , Beijing Technology & Business University , Beijing 100048 , China
| | - Sheng Yin
- Beijing Advanced Innovation Center for Food Nutrition and Human Health , Beijing Technology & Business University , Beijing 100048 , China
- Beijing Engineering and Technology Research Center of Food Additives , Beijing Technology & Business University , Beijing 100048 , China
| | - Huaqing Yang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health , Beijing Technology & Business University , Beijing 100048 , China
- Beijing Engineering and Technology Research Center of Food Additives , Beijing Technology & Business University , Beijing 100048 , China
| | - Julien Boutet
- Adisseo France SAS, Antony Parc 2 , 10 Place du Général de Gaulle , F-92160 Antony , France
- Bluestar Adisseo Nanjing Co., LTD , 389 Changfenghe Road, Nanjing Chemical Industry Park , Jiangsu Province , Nanjing 210047 , China
| | - Robert Huet
- Adisseo France SAS, Antony Parc 2 , 10 Place du Général de Gaulle , F-92160 Antony , France
- Bluestar Adisseo Nanjing Co., LTD , 389 Changfenghe Road, Nanjing Chemical Industry Park , Jiangsu Province , Nanjing 210047 , China
| | - Chengtao Wang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health , Beijing Technology & Business University , Beijing 100048 , China
- Beijing Engineering and Technology Research Center of Food Additives , Beijing Technology & Business University , Beijing 100048 , China
| | - Baoguo Sun
- Beijing Advanced Innovation Center for Food Nutrition and Human Health , Beijing Technology & Business University , Beijing 100048 , China
- Beijing Engineering and Technology Research Center of Food Additives , Beijing Technology & Business University , Beijing 100048 , China
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25
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Shojaeimehr T, Rahimpour F, Schwarze M, Repke JU, Godini HR, Wozny G. Use of RSM for the multivariate, simultaneous multiobjective optimization of the operating conditions of aliphatic carboxylic acids ion-exclusion chromatography column: Quantitative study of hydrodynamic, isotherm, and thermodynamic behavior. J Chromatogr B Analyt Technol Biomed Life Sci 2018; 1083:146-159. [PMID: 29547804 DOI: 10.1016/j.jchromb.2018.03.009] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2017] [Revised: 02/26/2018] [Accepted: 03/06/2018] [Indexed: 12/29/2022]
Abstract
The present study evaluates the capability of ion exclusion chromatography (IEC) of short chain aliphatic carboxylic acids using a cation exchange column (8% sulfonated cross-linked styrene-divinylbenzene copolymer) in different experimental conditions. Since one of the prerequisites to the development of an efficient carboxylic acid separation process is to obtain the optimum operational conditions, response surface methodology (RSM) was used to develop an approach to evaluate carboxylic acids separation process in IEC columns. The effect of the operating conditions such as column temperature, sulfuric acid concentration as the mobile phase, and the flow rate was studied using Central Composite Face (CCF) design. The optimum operating conditions for the separate injection of lactic acid and acetic acid is temperature of 75 °C, sulfuric acid concentration of 0.003 N for both acids and flow rate of 0.916 (0.886) mL/min for acetic acid (lactic acid). Likewise, the optimum conditions for the simultaneous injection of acetic and lactic acid mixture are the column temperature of 68 °C, sulfuric acid concentration of 0.0003 N, and flow rate of 0.777 mL/min. In the next step, the adsorption equilibria of acetic acid and lactic acid on the stationary phase were investigated through a series of Frontal Analysis (FA), Frontal Analysis by Characteristic Points (FACP), and using Langmuir isotherm model. The results showed an excellent agreement between the model and experimental data. Finally, the results of thermodynamic studies proved that the IEC process for separation of acetic and lactic acid is a spontaneous, feasible, exothermic, and random process with a physical adsorption mechanism. The results of the current paper can be a valuable information in the stages of designing IEC columns for separation of aliphatic carboxylic acids.
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Affiliation(s)
- Tahereh Shojaeimehr
- Biotechnology Research Lab., Faculty of Petroleum and Chemical Engineering, Razi University, Kermanshah 67149-67346, Iran
| | - Farshad Rahimpour
- Biotechnology Research Lab., Faculty of Petroleum and Chemical Engineering, Razi University, Kermanshah 67149-67346, Iran.
| | - Michael Schwarze
- Institutfür Prozess- und Verfahrenstechnik, Technische Universität Berlin, Str. D. 17. Juni 135, 10623 Berlin, Germany
| | - Jens-Uwe Repke
- Chair of Process Dynamics and Operation, Technische Universität Berlin, Str. d. 17. Juni 135/KWT-9, 10623 Berlin, Germany
| | - Hamid Reza Godini
- Chair of Process Dynamics and Operation, Technische Universität Berlin, Str. d. 17. Juni 135/KWT-9, 10623 Berlin, Germany
| | - Günter Wozny
- Chair of Process Dynamics and Operation, Technische Universität Berlin, Str. d. 17. Juni 135/KWT-9, 10623 Berlin, Germany
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Ye Y, Yan J, Cui J, Mao S, Li M, Liao X, Tong H. Dynamic changes in amino acids, catechins, caffeine and gallic acid in green tea during withering. J Food Compost Anal 2018. [DOI: 10.1016/j.jfca.2017.12.008] [Citation(s) in RCA: 48] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
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27
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Oldekop ML, Rebane R, Herodes K. Dependence of matrix effect on ionization polarity during LC-ESI-MS analysis of derivatized amino acids in some natural samples. EUROPEAN JOURNAL OF MASS SPECTROMETRY (CHICHESTER, ENGLAND) 2017; 23:245-253. [PMID: 29028381 DOI: 10.1177/1469066717711026] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
Matrix effect, the influence of co-eluting components on the ionization efficiency of the analyte, affects the trueness and precision of the LC-ESI-MS analysis. Derivatization can reduce or eliminate matrix effect, for example, diethyl ethoxymethylenemalonate (DEEMM) derivatives have shown less matrix effect compared to other derivatives. Moreover, the use of negative ion mode can further reduce matrix effect. In order to investigate the combination of derivatization and different ionization modes, an LC-ESI-MS/MS method using alternating positive/negative ion mode was developed and validated. The analyses in positive and negative ion modes had comparable limit of quantitation values. The influence of ESI polarity on matrix effect was investigated during the analysis of 22 DEEMM-derivatized amino acids in herbal extracts and honeys. Sample dilution approach was used for the evaluation of the presence of matrix effect. Altogether, 4 honeys and 11 herbal extracts were analyzed, and the concentrations of 22 amino acids in the samples are presented. In the positive ion mode, matrix effect was observed for several amino acid derivatives and the matrix effect was stronger in honey samples compared to the herbal extracts. The negative ion mode was free from matrix effect, with only few exceptions in honeys (average relative standard deviation over all analytes and matrices was 8%; SD = 7%). The matrix effect was eliminated in the positive ion mode by sample dilution and agreement between concentrations from the two ion modes was achieved for most amino acids. In conclusion, it was shown that the combination of derivatization and negative ion mode can be a powerful tool for minimizing matrix effect in more complicated applications.
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