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Çelebi Y, Kavrut E, Bulut M, Çetintaş Y, Tekin A, Hayaloğlu AA, Alwazeer D. Incorporation of hydrogen-producing magnesium into minced beef meat protects the quality attributes and safety of the product during cold storage. Food Chem 2024; 448:139185. [PMID: 38574715 DOI: 10.1016/j.foodchem.2024.139185] [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: 03/18/2024] [Accepted: 03/27/2024] [Indexed: 04/06/2024]
Abstract
The impact of hydrogen (H2) producing magnesium (Mg) incorporation into minced beef meat (MBM) on the quality and safety of the product was investigated. The H2-producing Mg (H2-P-Mg)-incorporated MBMs were vacuumed (VP) and stored at 4 °C for 12 days. Other MBMs were vacuumed and gassed with H2 or N2. At the end of storage, the lowest browning index values were for H2 and H2-P-Mg samples. H2- PMg and VP methods generally decreased the counts of mesophilic and psychrotrophic bacteria and yeast molds and restricted the formation of thiobarbituric acid reactive substances and biogenic amines. Heat mapping, PCA, and multivariate analysis methods confirmed chemical analysis results. The volatile compounds were at their highest levels in the control samples at the end of storage, followed by H2, N2, H2-P-Mg, and VP samples. Using the H2-P-Mg method in MBM preparation could protect the quality characteristics and safety of the product during cold storage.
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Affiliation(s)
- Yasemin Çelebi
- Department of Food Processing, Eşme Vocational School, Uşak University, Uşak 64600, Türkiye
| | - Enes Kavrut
- Igdir Vocational School, Hotel, Restaurant and Catering Services Department, 76002, Igdir, Türkiye; Innovative Food Technologies Development, Application and Research Center, Igdir University, 76002 Igdir, Türkiye
| | - Menekşe Bulut
- Department of Food Engineering, Faculty of Engineering, Igdir University, 76002 Igdir, Türkiye; Innovative Food Technologies Development, Application and Research Center, Igdir University, 76002 Igdir, Türkiye
| | - Yunus Çetintaş
- Food Analysis Application and Research Center, Research Laboratories Center, Muğla Sıtkı Koçman University, 48000 Muğla, Türkiye.
| | - Ali Tekin
- Department of Food Technology, Vocational School of Keban, Firat University, 23700 Keban, Elazig, Türkiye; Department of Food Engineering, Faculty of Engineering, Inonu University, 44280 Malatya, Türkiye.
| | - Ali Adnan Hayaloğlu
- Department of Food Engineering, Faculty of Engineering, Inonu University, 44280 Malatya, Türkiye.
| | - Duried Alwazeer
- Innovative Food Technologies Development, Application and Research Center, Igdir University, 76002 Igdir, Türkiye; Department of Nutrition and Dietetics, Faculty of Health Sciences, Igdir University, 76002 Iğdır, Türkiye.
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Zor M, Bulut M, Göksu Karagöz S, Çetintaş Y, Alwazeer D. Use of Hydrogen-Rich water in rice milk preparation improves the nutritional and sensory properties of product. Food Chem 2024; 437:137821. [PMID: 37913710 DOI: 10.1016/j.foodchem.2023.137821] [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: 07/30/2023] [Revised: 10/12/2023] [Accepted: 10/18/2023] [Indexed: 11/03/2023]
Abstract
The effect of using hydrogen-rich water (HRW) in the preparation of rice milk on the nutritional and sensorial properties was evaluated. The physicochemical parameters (pH, Eh7, titratable acidity), sensory properties (color), and minerals (ICP-MS), as well as amino acid (UPLC-ESI-MS/MS), sugar (HPLC-RID), and aroma (SPME-GC/MS) profiles, of four varieties of rice and their milk and waste were examined using Principal Component Analysis (PCA). Results showed that the profile of minerals, sugars, amino acids, and aroma was affected by the use of HRW. HRW-treated milk showed an increase in some essential minerals (Na, Mg, K, Ca, and Se) in some rice varieties. While HRW application enhanced the levels of desirable aroma compounds in milk but not the undesirable ones. This use of HRW allowed to increase in some essential amino acids (Ile, Leu, and Met) in HRW-treated rice milk samples.
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Affiliation(s)
- Melek Zor
- Department of Gastronomy and Culinary Arts, School of Tourism and Hotel Management, Ağrı İbrahim Çeçen University, 04000 Ağrı, Turkey.
| | - Menekşe Bulut
- Department of Food Engineering, Faculty of Engineering, Iğdır University, 76000 Iğdır, Turkey; Research Center for Redox Applications in Foods (RCRAF), Iğdır University, 76000 Igdır, Turkey; Innovative Food Technologies Development, Application and Research Center, Iğdır University, 76000 Igdır, Turkey
| | - Sermin Göksu Karagöz
- Centre for Innovative Technologies Research and Applications (YETEM), Suleyman Demirel University, 32260 Isparta, Turkey.
| | - Yunus Çetintaş
- Food Analysis Application and Research Center, Research Laboratories Center, Muğla Sıtkı Koçman University, 48000 Muğla, Turkey.
| | - Duried Alwazeer
- Research Center for Redox Applications in Foods (RCRAF), Iğdır University, 76000 Igdır, Turkey; Innovative Food Technologies Development, Application and Research Center, Iğdır University, 76000 Igdır, Turkey; Department of Nutrition and Dietetics, Faculty of Health Sciences, Iğdır University, 76000 Iğdır, Turkey.
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3
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Yurt B. Effect of Hydrogen-Enriched Solvents on the Extraction of Phytochemicals in Propolis. ACS OMEGA 2023; 8:14264-14270. [PMID: 37091398 PMCID: PMC10116537 DOI: 10.1021/acsomega.3c01673] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 03/12/2023] [Accepted: 03/31/2023] [Indexed: 05/03/2023]
Abstract
Propolis, one of the most important bee products, cannot be used in its raw form. The efficiency of the bioactive components of propolis increases with the extraction process. The choice of solvent to be used in the extraction of propolis is effective in determining the properties of the extract. Ethanol is the most widely used solvent, which significantly increases the efficiency of its bioactive components in the extraction of propolis. Effective nonalcohol-based extraction techniques have become important since alcohol-based extracts cause some discomfort and cannot be used in people with alcohol intolerance. The use of water in propolis extraction is less preferred than ethanol because it does not thoroughly dissolve the bioactive components. In this study, the effect of incorporating hydrogen into solvents (water, ethanol, and methanol) on the extraction of total phenolic content, total flavonoid content, antioxidant activities, and phenolic compound profile of the propolis sample was evaluated. Incorporation of H2 into water, ethanol, and methanol led to an increase in total phenolic content by 19.08, 5.43, and 12.71% and in the total flavonoid content by 28.97, 17.13, and 2.06%, respectively. Besides, the highest increases in 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid (ABTS) scavenging activities were observed in hydrogen-rich water (4.4%) and hydrogen-rich ethanol (32.4%) compared to their counterparts, respectively. On the other hand, incorporation of H2 into different solvents led to significant increases in different phenolics, and it was observed that the level of change was dependent on the type of the phenolic compound and the solvent used. This study is important in terms of using hydrogen-enriched solvents to extract phenolics from propolis for the first time. Using hydrogen-rich solvents, specifically hydrogen-rich water, was observed to be an effective method for the improvement of phytochemical extraction efficiency in propolis.
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ALWAZEER D, ELNASANELKASIM MA, ÇİÇEK S, Engin T, Çiğdem A, Karaoğul E. Comparative Study of Phytochemical Extraction Using Hydrogen-Rich Water and Supercritical Fluid Extraction Methods. Process Biochem 2023. [DOI: 10.1016/j.procbio.2023.01.022] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
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5
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The Effects of Modified Atmosphere Packaging on the Quality Properties of Water Buffalo Milk's Concentrated Cream. Molecules 2023; 28:molecules28031310. [PMID: 36770977 PMCID: PMC9920498 DOI: 10.3390/molecules28031310] [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: 12/21/2022] [Revised: 01/19/2023] [Accepted: 01/24/2023] [Indexed: 01/31/2023] Open
Abstract
Concentrated cream (CC) is a dairy product containing more than 60% milk fat. CC has a very short shelf life because it is made from unripe cream. The present study aims to determine how packaging with reducing gas (H2) and nitrogen (N2) affects the quality properties and shelf life of CC. For this purpose, lipolysis, oxidation, color, microbiological, and free fatty acid development and the fatty acid composition of modified atmosphere packaged (MAP) CC samples were studied for 28 days. For MAP1, 96% N2 + 4% H2 was used, and for MAP2, 100% N2 and air was used for the control group. During storage, MAP1 samples remained at lower lipolysis (ADV and FFA) and oxidation levels than MAP2 and the control group. The MAP1 and MAP2 methods preserved the color of the samples and reduced the microbial growth rate. A lower formation of free fatty acids was observed in the samples packed with MAP1 and MAP2 than in the control group. The results showed that hydrogen gas positively affected the quality and storage time of samples.
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Impact of washing crude olive pomace oil with hydrogen-rich water and incorporating hydrogen into extraction solvents on quality attributes and phytochemical content of oil. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2023. [DOI: 10.1007/s11694-022-01801-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
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Hydrogen-Rich Water Can Restrict the Formation of Biogenic Amines in Red Beet Pickles. FERMENTATION 2022. [DOI: 10.3390/fermentation8120741] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022] Open
Abstract
Fermented foods are considered the main sources of biogenic amines (BAs) in the human diet while lactic acid bacteria (LAB) are the main producers of BAs. Normal water (NW) and hydrogen-rich water (HRW) were used for preparing red beet pickles, i.e., NWP and HRWP, respectively. The formation of BAs, i.e., aromatic amines (tyramine, 2-phenylethylamine), heterocyclic amines (histamine, tryptamine), and aliphatic di-amines (putrescine), was analyzed in both beet slices and brine of NWPs and HRWPs throughout the fermentation stages. Significant differences in redox value (Eh7) between NWP and HRWP brine samples were noticed during the first and last fermentation stages with lower values found for HRWPs. Total mesophilic aerobic bacteria (TMAB), yeast–mold, and LAB counts were higher for HRWPs than NWPs for all fermentation stages. Throughout fermentation stages, the levels of all BAs were lower in HRWPs than those of NWPs, and their levels in brines were higher than those of beets. At the end of fermentation, the levels (mg/kg) of BAs in NWPs and HRWPs were, respectively: tyramine, 72.76 and 61.74 (beet) and 113.49 and 92.67 (brine), 2-phenylethylamine, 48.00 and 40.00 (beet) and 58.01 and 50.19 (brine), histamine, 67.89 and 49.12 (beet) and 91.74 and 70.92 (brine), tryptamine, 93.14 and 77.23 (beet) and 119.00 and 93.11 (brine), putrescine, 81.11 and 63.56 (beet) and 106.75 and 85.93 (brine). Levels of BAs decreased by (%): 15.15 and 18.35 (tyramine), 16.67 and 13.44 (2-phenylethylamine), 27.65 and 22.7 (histamine), 17.09 and 21.76 (tryptamine), and 21.64 and 19.5 (putrescine) for beet and brine, respectively, when HRW was used in pickle preparation instead of NW. The results of this study suggest that the best method for limiting the formation of BAs in pickles is to use HRW in the fermentation phase then replace the fermentation medium with a new acidified and brined HRW followed by a pasteurization process.
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Abstract
The effects of washing raw butter with hydrogen-rich water (HRW), prepared with hydrogen (H2) and/or magnesium (Mg), on butter quality were investigated in this research paper. During the washing process, titratable acidity (TA) decreased by 12% for all washed samples. During the storage period, TA increased by 28% and 93% (control), 14% and 58% (H2), and 10% and 66% (Mg) for the 60th and 90th days, respectively. Peroxide value (mEq O2/kg) increased to 2.76 and 8.83 (control), 1.92 and 7.25 (H2), and 2.02 and 8.12 (Mg) for the 60th and 90th days. HRW samples showed the lowest acid degree value (ADV) and the highest color notes (L*, C*, and h). The HRW treatment of raw butter has shown improving effects on the product without any harmful residuals in the final product or the environment.
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Guo L, Xu W, Li C, Wang F, Guo Y, Ya M. Determination of the microbial community of traditional Mongolian cheese by using culture-dependent and independent methods. Food Sci Nutr 2022; 11:828-837. [PMID: 36789043 PMCID: PMC9922113 DOI: 10.1002/fsn3.3117] [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: 06/12/2022] [Revised: 10/11/2022] [Accepted: 10/13/2022] [Indexed: 11/09/2022] Open
Abstract
Mongolian cheese is not only a requisite source of food for the nomadic Mongolian but also follows a unique Mongolian dairy artisanal method of production, possessing high nutritional value and long shelf-life. In this study, the ancient technique for the production of Mongolian cheese was investigated. The nutritional value of Mongolian cheese was characterized by its high-protein content (30.13 ± 2.99%) and low-fat content (9.66 ± 3.36%). Lactobacillus, Lactococcus, and Dipodascus were the predominant bacterial and fungal genera, and Lactobacillus helveticus, Lactococcus piscium, and Dipodascus geotrichum were the predominant species in the Mongolian cheese. The microbiota of products from different cheese factories varies significantly. The high-temperature (85°C-90°C) kneading of coagulated curds could eliminate most of the thermosensitive microorganisms for extending the shelf-life of cheese. The indigenous spore-forming microbes, which included yeasts, belonging to Pichia and Candida genera, and molds, belonging to Mucor and Penicillium genera, which originated from the surroundings during the process of cooling, drying, demolding, and vacuum packaging could survive and cause the package to swell and the cheese to grow mold. The investigation of production technology, nutrition, microbiota, and viable microbes related to shelf-life contributes to the protection of traditional technologies, extraction of highlights (nutritional profiles and curd scalding) for merchandise marketing, and standardization of Mongolian cheese production, including culture starters and aseptic technique.
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Affiliation(s)
- Liang Guo
- Xilingol Vocational CollegeXilin Gol Institute of BioengineeringXilinhotChina
| | - Wei‐Liang Xu
- Xilingol Vocational CollegeXilin Gol Institute of BioengineeringXilinhotChina
| | - Chun‐Dong Li
- Xilingol Vocational CollegeXilin Gol Institute of BioengineeringXilinhotChina
| | - Fu‐Chao Wang
- Xilingol Vocational CollegeXilin Gol Institute of BioengineeringXilinhotChina
| | - Yuan‐Sheng Guo
- Xilingol Vocational CollegeXilin Gol Institute of BioengineeringXilinhotChina
| | - Mei Ya
- Xilingol Vocational CollegeXilin Gol Institute of BioengineeringXilinhotChina
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Alwazeer D, Özkan N. Incorporation of hydrogen into the packaging atmosphere protects the nutritional, textural and sensorial freshness notes of strawberries and extends shelf life. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:3951-3964. [PMID: 36193347 PMCID: PMC9525494 DOI: 10.1007/s13197-022-05427-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/17/2022] [Accepted: 03/07/2022] [Indexed: 10/17/2022]
Abstract
Strawberries are known for their high perishability and short shelf life. The effects of incorporating hydrogen gas into sealed packaging on the quality and shelf life of strawberries were evaluated. Fruits were packaged under reducing atmosphere [RAP1 (5% CO 2 , 4% H 2 , 91% N 2 ) and RAP2 (10% CO 2 , 4% H 2 , 86% N 2 )], modified atmosphere [MAP1 (5% CO 2 , 95% N 2 ) and MAP2 (10% CO 2 , 90% N 2 )], and control, followed by 12 weeks storage at 4 °C. At the end of storage, RAPs exhibited higher total soluble solids (TSS), firmness, L* and a*, phenolic and anthocyanin contents, and antioxidant activity followed by MAPs when compared with control. RAP2 was more potent in protecting the freshness indices than RAP1, and MAP2 outperformed MAP1, with the best protection characteristic attributed to RAP2. RAP technique extended the shelf life by 3-5 times the control, and 1.5-3.0 times the MAP. RAP should be recommended as a green and healthy preservation technique for the long storage of fresh fruits. Graphical abstract Supplementary Information The online version contains supplementary material available at 10.1007/s13197-022-05427-y.
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Affiliation(s)
- Duried Alwazeer
- Department of Nutrition and Dietetics, Faculty of Health Sciences, Igdir University, 76000 Igdır, Turkey
- Research Center for Redox Applications in Foods (RCRAF), Igdir University, 76000 Igdır, Turkey
- Innovative Food Technologies Development, Application, and Research Center, Igdir University, 76000 Igdır, Turkey
| | - Nur Özkan
- Department of Nutrition and Dietetics, Faculty of Health Sciences, Igdir University, 76000 Igdır, Turkey
- Research Center for Redox Applications in Foods (RCRAF), Igdir University, 76000 Igdır, Turkey
- Innovative Food Technologies Development, Application, and Research Center, Igdir University, 76000 Igdır, Turkey
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Alwazeer D, Ceylan MM, Bulut M, Koyuncu M. Evaluation of the impact of hydrogen‐rich water on the deaccumulation of heavy metals in butter. J Food Saf 2022. [DOI: 10.1111/jfs.13005] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
Affiliation(s)
- Duried Alwazeer
- Department of Nutrition and Dietetics Faculty of Health Sciences, Iğdır University Iğdır Turkey
- Research Center for Redox Applications in Foods Iğdır University Iğdır Turkey
- Innovative Food Technologies Development, Application, and Research Center Iğdır University Iğdır Turkey
| | - Mehmet Murat Ceylan
- Research Center for Redox Applications in Foods Iğdır University Iğdır Turkey
- Innovative Food Technologies Development, Application, and Research Center Iğdır University Iğdır Turkey
- Department of Gastronomy, Faculty of Tourism Iğdır University Iğdır Turkey
| | - Menekşe Bulut
- Research Center for Redox Applications in Foods Iğdır University Iğdır Turkey
- Innovative Food Technologies Development, Application, and Research Center Iğdır University Iğdır Turkey
- Department of Food Engineering, Faculty of Engineering Iğdır University Iğdır Turkey
| | - Mubin Koyuncu
- Research Center for Redox Applications in Foods Iğdır University Iğdır Turkey
- Innovative Food Technologies Development, Application, and Research Center Iğdır University Iğdır Turkey
- Department of Food Engineering, Faculty of Engineering Iğdır University Iğdır Turkey
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12
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Sezer YÇ, Bulut M, Boran G, Alwazeer D. The effects of hydrogen incorporation in modified atmosphere packaging on the formation of biogenic amines in cold stored rainbow trout and horse mackerel. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.104688] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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13
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Bulut M, Çelebi Sezer Y, Ceylan MM, Alwazeer D, Koyuncu M. Hydrogen-rich water can reduce the formation of biogenic amines in butter. Food Chem 2022; 384:132613. [DOI: 10.1016/j.foodchem.2022.132613] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2021] [Revised: 02/28/2022] [Accepted: 02/28/2022] [Indexed: 12/24/2022]
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14
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Ghisoni F, Fiorati A, Florit F, Braceschi GP, Maria Lopez C, Rebecchi A, De Nardo L. Effects of the equilibrium atmosphere on Taleggio cheese storage in micro perforated packaging. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113464] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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15
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The Importance of Nitric Oxide as the Molecular Basis of the Hydrogen Gas Fumigation-Induced Alleviation of Cd Stress on Ganoderma lucidum. J Fungi (Basel) 2021; 8:jof8010010. [PMID: 35049950 PMCID: PMC8780922 DOI: 10.3390/jof8010010] [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: 11/21/2021] [Revised: 12/19/2021] [Accepted: 12/20/2021] [Indexed: 12/23/2022] Open
Abstract
Whether or not hydrogen gas (H2) can reduce cadmium (Cd) toxicity in Ganoderma lucidum has remained largely unknown. Here, we report that Cd-induced growth inhibition in G. lucidum was significantly alleviated by H2 fumigation or hydrogen-rich water (HRW), evaluated by lower oxidative damage and Cd accumulation. Moreover, the amelioration effects of H2 fumigation were better than of HRW in an optimum concentration of H2 under our experimental conditions. Further results showed that H2-alleviated growth inhibition in G. lucidum was accompanied by increased nitric oxide (NO) level and nitrate reductase (NR) activity under Cd stress. On the other hand, the mitigation effects were reversed after removing endogenous NO with its scavenger cPTIO or inhibiting H2-induced NR activity with sodium tungstate. The role of NO in H2-alleviated growth inhibition under Cd stress was proved to be achieved through a restoration of redox balance, an increase in cysteine and proline contents, and a reduction in Cd accumulation. In summary, these results clearly revealed that NR-dependent NO might be involved in the H2-alleviated Cd toxicity in G. lucidum through rebuilding redox homeostasis, increasing cysteine and proline levels, and reducing Cd accumulation. These findings may open a new window for H2 application in Cd-stressed economically important fungi.
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Alwazeer D, Liu FFC, Wu XY, LeBaron TW. Combating Oxidative Stress and Inflammation in COVID-19 by Molecular Hydrogen Therapy: Mechanisms and Perspectives. OXIDATIVE MEDICINE AND CELLULAR LONGEVITY 2021; 2021:5513868. [PMID: 34646423 PMCID: PMC8505069 DOI: 10.1155/2021/5513868] [Citation(s) in RCA: 44] [Impact Index Per Article: 14.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/21/2021] [Accepted: 09/20/2021] [Indexed: 02/07/2023]
Abstract
COVID-19 is a widespread global pandemic with nearly 185 million confirmed cases and about four million deaths. It is caused by an infection with the severe acute respiratory syndrome coronavirus-2 (SARS-CoV-2), which primarily affects the alveolar type II pneumocytes. The infection induces pathological responses including increased inflammation, oxidative stress, and apoptosis. This situation results in impaired gas exchange, hypoxia, and other sequelae that lead to multisystem organ failure and death. As summarized in this article, many interventions and therapeutics have been proposed and investigated to combat the viral infection-induced inflammation and oxidative stress that contributes to the etiology and pathogenesis of COVID-19. However, these methods have not significantly improved treatment outcomes. This may partly be attributable to their inability at restoring redox and inflammatory homeostasis, for which molecular hydrogen (H2), an emerging novel medical gas, may complement. Herein, we systematically review the antioxidative, anti-inflammatory, and antiapoptotic mechanisms of H2. Its small molecular size and nonpolarity allow H2 to rapidly diffuse through cell membranes and penetrate cellular organelles. H2 has been demonstrated to suppress NF-κB inflammatory signaling and induce the Nrf2/Keap1 antioxidant pathway, as well as to improve mitochondrial function and enhance cellular bioenergetics. Many preclinical and clinical studies have demonstrated the beneficial effects of H2 in varying diseases, including COVID-19. However, the exact mechanisms, primary modes of action, and its true clinical effects remain to be delineated and verified. Accordingly, additional mechanistic and clinical research into this novel medical gas to combat COVID-19 complications is warranted.
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Affiliation(s)
- Duried Alwazeer
- Department of Nutrition and Dietetics, Faculty of Health Sciences, Igdir University, 76000 Igdır, Turkey
- Research Center for Redox Applications in Foods (RCRAF), Igdir University, 76000 Igdır, Turkey
- Innovative Food Technologies Development, Application, and Research Center, Igdir University, 76000 Igdır, Turkey
| | - Franky Fuh-Ching Liu
- Advanced Pharmaceutics and Drug Delivery Laboratory, Leslie L. Dan Faculty of Pharmacy, University of Toronto, Toronto, ON, Canada M5S 3M2
| | - Xiao Yu Wu
- Advanced Pharmaceutics and Drug Delivery Laboratory, Leslie L. Dan Faculty of Pharmacy, University of Toronto, Toronto, ON, Canada M5S 3M2
| | - Tyler W. LeBaron
- Center of Experimental Medicine, Institute for Heart Research, Slovak Academy of Sciences, Bratislava, Slovakia
- Molecular Hydrogen Institute, Enoch, Utah, USA
- Department of Kinesiology and Outdoor Recreation, Southern Utah University, Cedar City, 84720 Utah, USA
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17
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Li L, Lou W, Kong L, Shen W. Hydrogen Commonly Applicable from Medicine to Agriculture: From Molecular Mechanisms to the Field. Curr Pharm Des 2021; 27:747-759. [PMID: 33290194 DOI: 10.2174/1381612826666201207220051] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2020] [Accepted: 11/08/2020] [Indexed: 11/22/2022]
Abstract
The emerging field of hydrogen biology has to date mainly been applied in medicine. However, hydrogen biology can also enable positive outcomes in agriculture. Agriculture faces significant challenges resulting from a growing population, climate change, natural disasters, environmental pollution, and food safety issues. In fact, hydrogen agriculture is a practical application of hydrogen biology, which may assist in addressing many of these challenges. It has been demonstrated that hydrogen gas (H2) may enhance plant tolerance towards abiotic and biotic stresses, regulate plant growth and development, increase nutritional values, prolong the shelf life, and decrease the nitrite accumulation during the storage of vegetables, as well as increase the resilience of livestock to pathogens. Our field trials show that H2 may have a promising potential to increase yield and improve the quality of agricultural products. This review aims to elucidate mechanisms for a novel agricultural application of H2 in China. Future development of hydrogen agriculture is proposed as well. Obviously, hydrogen agriculture belongs to a low carbon economy, and has great potential to provide "safe, tasty, healthy, and high-yield" agricultural products so that it may improve the sustainability of agriculture.
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Affiliation(s)
- Longna Li
- College of Life Sciences, Laboratory Center of Life Sciences, Nanjing Agricultural University, Nanjing 210095, China
| | - Wang Lou
- College of Life Sciences, Laboratory Center of Life Sciences, Nanjing Agricultural University, Nanjing 210095, China
| | - Lingshuai Kong
- College of Life Sciences, Laboratory Center of Life Sciences, Nanjing Agricultural University, Nanjing 210095, China
| | - Wenbiao Shen
- College of Life Sciences, Laboratory Center of Life Sciences, Nanjing Agricultural University, Nanjing 210095, China
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18
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Importance of consideration of oxidoreduction potential as a critical quality parameter in food industries. Food Res Int 2020; 132:109108. [PMID: 32331669 DOI: 10.1016/j.foodres.2020.109108] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2019] [Revised: 02/14/2020] [Accepted: 02/16/2020] [Indexed: 12/11/2022]
Abstract
There are many intrinsic and extrinsic factors affecting the nutritional, organoleptic, microbial-enzymatic and physicochemical characteristics of food products. Some of these factors are commonly considered by food processors such as the temperature, water activity, pH, dissolved oxygen and chemical composition, while others are less considered such as the oxidoreduction potential (Eh). This latter factor is an intrinsic electrochemical parameter expressing the tendency of the substance/medium to give or receive electrons. Contrary to what is expected, the important role of Eh is not limited to inorganic chemistry, metallic chemistry, natural water, and wastewater treatment fields but it also covers many domains in biology such as metabolic engineering, enzymatic functions, food safety, and biotechnology. Unfortunately, although the critical roles of Eh in several key reactions occurred in biological media such as food and biotechnological products, its application or controlling is still uncommon or mis-considered by food processors. The lack of specific studies and reviews concerning the Eh and its influences on the quality parameters of products could be a reason for this lack of interest from the side of food processors. Recent studies reported the potential application of this parameter in novel food processing techniques such as reducing atmosphere drying (RAD) of food products and reducing atmosphere packaging (RAP) of fresh food products for preserving the quality attributes and extending the shelf-life of food products. This paper aims to help the technical and operational personnel working in food industry sectors as well as the scientific community to have an updated and a comprehensible review about the Eh parameter permitting its consideration for potential applications in food industries.
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