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Vong WC, Cerny C, Bodnar I, Azario MLO, de Boer P, Julsing M, Hugenholtz J, Xiang WJ, Ding YC, Roland WSU. High-throughput screening for aroma production in food fermentations. Food Res Int 2024; 177:113902. [PMID: 38225144 DOI: 10.1016/j.foodres.2023.113902] [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: 09/26/2023] [Revised: 12/16/2023] [Accepted: 12/21/2023] [Indexed: 01/17/2024]
Abstract
A microtiter plate (MTP) method was developed to screen 1064 unique microorganisms-substrate fermentations for production of 68 target aroma compounds. Based on the number of hits identified by GC-MS, 50 fermentations were repeated at 50-mL scale in flasks. Comparison of GC-MS data showed that scaling up from MTP to flask did not generally result in large differences between the volatile profiles, even with a wide variety of substrates (juice, food slurry and food side-streams) and microorganisms (yeast, bacteria and fungi) used. From the screening results, Lactobacillus plantarum fermentation of chilli pepper was further studied as a high amount of phenols, especially guaiacol and 4-ethylphenol, was produced after fermentation. From HPLC-MS and sensory analysis, capsaicin was shown to be a probable precursor for these phenols and a potential mechanism was proposed. The protocol described herein to screen aroma compounds from fermentation of agri-food products and side streams can support development of clean label flavourful food ingredients.
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Affiliation(s)
- Weng Chan Vong
- Firmenich Aromatics (China) Co. Ltd., 3901 Jindu Road, Minhang District, 201108 Shanghai, China.
| | - Christoph Cerny
- Firmenich Aromatics (China) Co. Ltd., 3901 Jindu Road, Minhang District, 201108 Shanghai, China
| | - Igor Bodnar
- Firmenich S.A., Rue De La Bergere 7, Meyrin, Geneva CH-1217, Switzerland
| | - Mauro Lorenzo Ondino Azario
- Wageningen Food and Biobased Research, Wageningen University & Research, 6708 WG Wageningen, the Netherlands
| | - Paulo de Boer
- TNO Microbiology & Systems Biology, Utrechtseweg 48, 3704 HE Zeist, the Netherlands
| | - Mattijs Julsing
- Wageningen Food and Biobased Research, Wageningen University & Research, 6708 WG Wageningen, the Netherlands
| | - Jeroen Hugenholtz
- Wageningen Food and Biobased Research, Wageningen University & Research, 6708 WG Wageningen, the Netherlands
| | - Wen-Juan Xiang
- Firmenich Aromatics (China) Co. Ltd., 3901 Jindu Road, Minhang District, 201108 Shanghai, China
| | - Yi-Chun Ding
- Firmenich Aromatics (China) Co. Ltd., 3901 Jindu Road, Minhang District, 201108 Shanghai, China
| | - Wibke Silke Ute Roland
- Wageningen Food and Biobased Research, Wageningen University & Research, 6708 WG Wageningen, the Netherlands
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Zhang Z, Zhao H, Deng Y, Luo W, Luo X, Wang C, Quan C, Guo Z, Wang Y. Bacterial diversity and its correlation with sensory quality of two types of zha-chili from Shennongjia region, China. Food Res Int 2023; 168:112789. [PMID: 37120235 DOI: 10.1016/j.foodres.2023.112789] [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: 01/28/2023] [Revised: 03/26/2023] [Accepted: 04/02/2023] [Indexed: 05/01/2023]
Abstract
In the Shennongjia region of China, two types of zha-chili with distinct flavors exist: the first type (P zha-chili) uses a significant amount of chili pepper but no potato, while the other (PP zha-chili) contains a smaller amount of chili pepper but a proportion of potato. In order to investigate the bacterial diversity and sensory properties of these two types of zha-chili, this study employed a combination of amplicon sequencing, culture-based methods, and sensory technology. The results of the study showed statistically significant differences (P < 0.05) in bacterial diversity and communities between the two types of zha-chili. In particular, four dominant lactic acid bacteria (LAB) genera - Lactiplantibacillus, Lactococcus, Leuconostoc, and Weissella - were significantly enriched in PP zha-chili. The findings suggest that the proportions of chili pepper and potato can influence the bacterial diversity and content of LAB, with a higher proportion of chili pepper potentially inhibiting the growth of harmful species within the Enterobacteriaceae family. The study also used culture-based methods to identify the most dominant bacteria in the zha-chili samples as Lactiplantibacillus plantarum group, Companilactobacillus alimentarius, and Lacticaseibacillus paracasei. Correlation analysis indicated that LAB likely plays a significant role in shaping the aroma profile of zha-chili, with Levilactobacillus, Leuconostoc, Lactiplantibacillus, and Lactococcus showing correlation with E-nose sensory indices. However, these LAB were not significantly correlated with the taste properties of zha-chili. The study provides new insights into the influence of chili pepper and potato on the microbial diversity and flavor properties of zha-chili, and also presents potential LAB isolates for future research on zha-chili.
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Affiliation(s)
- Zhendong Zhang
- School of Biological Science and Agriculture, Qiannan Normal University for Nationalities, Duyun, Guizhou Province, China.
| | - Huijun Zhao
- Hubei Provincial Engineering and Technology Research Center for Food Ingredients, Hubei University of Arts and Science, Xiangyang, Hubei, China; Xiangyang Lactic Acid Bacteria Biotechnology and Engineering Key Laboratory, Hubei University of Arts and Science, Xiangyang, Hubei, China.
| | - Yumei Deng
- School of Biological Science and Agriculture, Qiannan Normal University for Nationalities, Duyun, Guizhou Province, China.
| | - Wen Luo
- School of Biological Science and Agriculture, Qiannan Normal University for Nationalities, Duyun, Guizhou Province, China.
| | - Xiyun Luo
- School of Biological Science and Agriculture, Qiannan Normal University for Nationalities, Duyun, Guizhou Province, China.
| | - Chan Wang
- School of Biological Science and Agriculture, Qiannan Normal University for Nationalities, Duyun, Guizhou Province, China.
| | - Changbin Quan
- School of Biological Science and Agriculture, Qiannan Normal University for Nationalities, Duyun, Guizhou Province, China.
| | - Zhuang Guo
- Hubei Provincial Engineering and Technology Research Center for Food Ingredients, Hubei University of Arts and Science, Xiangyang, Hubei, China; Xiangyang Lactic Acid Bacteria Biotechnology and Engineering Key Laboratory, Hubei University of Arts and Science, Xiangyang, Hubei, China.
| | - Yurong Wang
- Hubei Provincial Engineering and Technology Research Center for Food Ingredients, Hubei University of Arts and Science, Xiangyang, Hubei, China; Xiangyang Lactic Acid Bacteria Biotechnology and Engineering Key Laboratory, Hubei University of Arts and Science, Xiangyang, Hubei, China.
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Xu Q, Long S, Liu X, Duan A, Du M, Lu Q, Leng L, Leu SY, Wang D. Insights into the Occurrence, Fate, Impacts, and Control of Food Additives in Food Waste Anaerobic Digestion: A Review. ENVIRONMENTAL SCIENCE & TECHNOLOGY 2023; 57:6761-6775. [PMID: 37070716 DOI: 10.1021/acs.est.2c06345] [Citation(s) in RCA: 8] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/03/2023]
Abstract
The recovery of biomass energy from food waste through anaerobic digestion as an alternative to fossil energy is of great significance for the development of environmental sustainability and the circular economy. However, a substantial number of food additives (e.g., salt, allicin, capsaicin, allyl isothiocyanate, monosodium glutamate, and nonnutritive sweeteners) are present in food waste, and their interactions with anaerobic digestion might affect energy recovery, which is typically overlooked. This work describes the current understanding of the occurrence and fate of food additives in anaerobic digestion of food waste. The biotransformation pathways of food additives during anaerobic digestion are well discussed. In addition, important discoveries in the effects and underlying mechanisms of food additives on anaerobic digestion are reviewed. The results showed that most of the food additives had negative effects on anaerobic digestion by deactivating functional enzymes, thus inhibiting methane production. By reviewing the response of microbial communities to food additives, we can further improve our understanding of the impact of food additives on anaerobic digestion. Intriguingly, the possibility that food additives may promote the spread of antibiotic resistance genes, and thus threaten ecology and public health, is highlighted. Furthermore, strategies for mitigating the effects of food additives on anaerobic digestion are outlined in terms of optimal operation conditions, effectiveness, and reaction mechanisms, among which chemical methods have been widely used and are effective in promoting the degradation of food additives and increasing methane production. This review aims to advance our understanding of the fate and impact of food additives in anaerobic digestion and to spark novel research ideas for optimizing anaerobic digestion of organic solid waste.
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Affiliation(s)
- Qing Xu
- College of Environmental Science and Engineering and Key Laboratory of Environmental Biology and Pollution Control (Ministry of Education), Hunan University, Changsha 410082, P. R. China
| | - Sha Long
- College of Environmental Science and Engineering and Key Laboratory of Environmental Biology and Pollution Control (Ministry of Education), Hunan University, Changsha 410082, P. R. China
| | - Xuran Liu
- Department of Civil and Environmental Engineering, Hong Kong Polytechnic University, Hung Hom, Kowloon 999077, Hong Kong SAR, P. R. China
| | - Abing Duan
- College of Environmental Science and Engineering and Key Laboratory of Environmental Biology and Pollution Control (Ministry of Education), Hunan University, Changsha 410082, P. R. China
| | - Mingting Du
- College of Environmental Science and Engineering and Key Laboratory of Environmental Biology and Pollution Control (Ministry of Education), Hunan University, Changsha 410082, P. R. China
| | - Qi Lu
- College of Environmental Science and Engineering and Key Laboratory of Environmental Biology and Pollution Control (Ministry of Education), Hunan University, Changsha 410082, P. R. China
| | - Ling Leng
- Department of Civil and Environmental Engineering, Hong Kong Polytechnic University, Hung Hom, Kowloon 999077, Hong Kong SAR, P. R. China
| | - Shao-Yuan Leu
- Department of Civil and Environmental Engineering, Hong Kong Polytechnic University, Hung Hom, Kowloon 999077, Hong Kong SAR, P. R. China
| | - Dongbo Wang
- College of Environmental Science and Engineering and Key Laboratory of Environmental Biology and Pollution Control (Ministry of Education), Hunan University, Changsha 410082, P. R. China
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Du M, Liu X, Wang D, Yang Q, Duan A, Chen H, Liu Y, Wang Q, Ni BJ. Understanding the fate and impact of capsaicin in anaerobic co-digestion of food waste and waste activated sludge. WATER RESEARCH 2021; 188:116539. [PMID: 33125995 DOI: 10.1016/j.watres.2020.116539] [Citation(s) in RCA: 60] [Impact Index Per Article: 20.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/21/2020] [Revised: 10/14/2020] [Accepted: 10/19/2020] [Indexed: 06/11/2023]
Abstract
Anaerobic co-digestion is an attractive option to treat food waste and waste activated sludge, which is increasingly applied in real-world situations. As an active component in Capsicum species being substantially present in food waste in many areas, capsaicin has been recently demonstrated to inhibit the anaerobic co-digestion. However, the interaction between capsaicin and anaerobic co-digestion are still poorly understood. This work therefore aims to deeply understand the fate and impact of capsaicin in the anaerobic co-digestion. Experiment results showed that capsaicin was completely degraded in anaerobic co-digestion by hydroxylation, O-demethylation, dehydrogenation and doubly oxidization, respectively. Although methane was proven to be produced from capsaicin degradation, the increase in capsaicin concentration resulted in decrease in methane yield from the anaerobic co-digestion. With an increase of capsaicin from 2 ± 0.7 to 68 ± 4 mg/g volatile solids (VS), the maximal methane yield decreased from 274.6 ± 9.7 to 188.9 ± 8.4 mL/g VS. The mechanic investigations demonstrated that the presence of capsaicin induced apoptosis, probably by either altering key kinases or decreasing the intracellular NAD+/NADH ratio, which led to significant inhibitions to hydrolysis, acidogenesis, and methanogenesis, especially acetotrophic methanogenesis. Illumina Miseq sequencing analysis exhibited that capsaicin promoted the populations of complex organic degradation microbes such as Escherichia-Shigella and Fonticella but decreased the numbers of anaerobes relevant to hydrolysis, acidogenesis, and methanogenesis such as Bacteroide and Methanobacterium.
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Affiliation(s)
- Mingting Du
- College of Environmental Science and Engineering, Hunan University, Changsha 410082, P.R. China; Key Laboratory of Environmental Biology and Pollution Control (Hunan University), Ministry of Education, Changsha 410082, P.R. China.
| | - Xuran Liu
- College of Environmental Science and Engineering, Hunan University, Changsha 410082, P.R. China; Key Laboratory of Environmental Biology and Pollution Control (Hunan University), Ministry of Education, Changsha 410082, P.R. China
| | - Dongbo Wang
- College of Environmental Science and Engineering, Hunan University, Changsha 410082, P.R. China; Key Laboratory of Environmental Biology and Pollution Control (Hunan University), Ministry of Education, Changsha 410082, P.R. China.
| | - Qi Yang
- College of Environmental Science and Engineering, Hunan University, Changsha 410082, P.R. China; Key Laboratory of Environmental Biology and Pollution Control (Hunan University), Ministry of Education, Changsha 410082, P.R. China
| | - Abing Duan
- College of Environmental Science and Engineering, Hunan University, Changsha 410082, P.R. China; Key Laboratory of Environmental Biology and Pollution Control (Hunan University), Ministry of Education, Changsha 410082, P.R. China.
| | - Hong Chen
- Key Laboratory of Water-Sediment Sciences and Water Disaster Prevention of Hunan Province, School of Hydraulic Engineering, Changsha University of Science & Technology, Changsha 410004, China
| | - Yiwen Liu
- Centre for Technology in Water and Wastewater, School of Civil and Environmental Engineering, University of Technology Sydney, Sydney, NSW 2007, Australia
| | - Qilin Wang
- Centre for Technology in Water and Wastewater, School of Civil and Environmental Engineering, University of Technology Sydney, Sydney, NSW 2007, Australia
| | - Bing-Jie Ni
- Centre for Technology in Water and Wastewater, School of Civil and Environmental Engineering, University of Technology Sydney, Sydney, NSW 2007, Australia
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Fungal Seed Pathogens of Wild Chili Peppers Possess Multiple Mechanisms To Tolerate Capsaicinoids. Appl Environ Microbiol 2020; 86:AEM.01697-19. [PMID: 31732572 DOI: 10.1128/aem.01697-19] [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: 07/24/2019] [Accepted: 10/16/2019] [Indexed: 11/20/2022] Open
Abstract
The wild chili pepper Capsicum chacoense produces the spicy defense compounds known as capsaicinoids, including capsaicin and dihydrocapsaicin, which are antagonistic to the growth of fungal pathogens. Compared to other microbes, fungi isolated from infected seeds of C. chacoense possess much higher levels of tolerance of these spicy compounds, having their growth slowed but not entirely inhibited. Previous research has shown capsaicinoids inhibit microbes by disrupting ATP production by binding NADH dehydrogenase in the electron transport chain (ETC) and, thus, throttling oxidative phosphorylation (OXPHOS). Capsaicinoids may also disrupt cell membranes. Here, we investigate capsaicinoid tolerance in fungal seed pathogens isolated from C. chacoense We selected 16 fungal isolates from four ascomycete genera (Alternaria, Colletotrichum, Fusarium, and Phomopsis). Using relative growth rate as a readout for tolerance, fungi were challenged with ETC inhibitors to infer whether fungi possess alternative respiratory enzymes and whether effects on the ETC fully explained inhibition by capsaicinoids. In all isolates, we found evidence for at least one alternative NADH dehydrogenase. In many isolates, we also found evidence for an alternative oxidase. These data suggest that wild-plant pathogens may be a rich source of alternative respiratory enzymes. We further demonstrate that these fungal isolates are capable of the breakdown of capsaicinoids. Finally, we determine that the OXPHOS theory may describe a weak primary mechanism by which dihydrocapsaicin, but not capsaicin, slows fungal growth. Our findings suggest that capsaicinoids likely disrupt membranes, in addition to energy poisoning, with implications for microbiology and human health.IMPORTANCE Plants make chemical compounds to protect themselves. For example, chili peppers produce the spicy compound capsaicin to inhibit pathogen damage and animal feeding. In humans, capsaicin binds to a membrane channel protein, creating the sensation of heat, while in microbes, capsaicin limits energy production by binding respiratory enzymes. However, some data suggest that capsaicin also disrupts membranes. Here, we studied fungal pathogens (Alternaria, Colletotrichum, Fusarium, and Phomopsis) isolated from a wild chili pepper, Capsicum chacoense By measuring growth rates in the presence of antibiotics with known respiratory targets, we inferred that wild-plant pathogens might be rich in alternative respiratory enzymes. A zone of clearance around the colonies, as well as liquid chromatography-mass spectrometry data, further indicated that these fungi can break down capsaicin. Finally, the total inhibitory effect of capsaicin was not fully explained by its effect on respiratory enzymes. Our findings lend credence to studies proposing that capsaicin may disrupt cell membranes, with implications for microbiology, as well as human health.
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Park DH, Kothari D, Niu KM, Han SG, Yoon JE, Lee HG, Kim SK. Effect of Fermented Medicinal Plants as Dietary Additives on Food Preference and Fecal Microbial Quality in Dogs. Animals (Basel) 2019; 9:ani9090690. [PMID: 31527540 PMCID: PMC6770862 DOI: 10.3390/ani9090690] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2019] [Revised: 09/10/2019] [Accepted: 09/11/2019] [Indexed: 12/19/2022] Open
Abstract
Simple Summary Dog foods are becoming more equivalent to human foods, and functional additives are being included in their diets to promote health. In this study, turmeric, glasswort, and Ganghwa mugwort were used as medicinal plants and were subjected to fermentation by autochthonous Enterococcus faecium. Fermentation significantly improved the in vitro antioxidant activities of these plants. Food preference tests of dog foods containing these fermented medicinal plants were conducted in beagles. Abstract This research determined the antioxidant activities of medicinal plants fermented by Enterococcus faecium and their subsequent applications as dog food additives. Turmeric (5%, w/v), glasswort (2.5%, w/v), Ganghwa mugwort (2.5%, w/v), and their mixture (5%, w/v) were fermented by autochthonous E. faecium (1%, v/v) for 72 h. Bacterial cell counts and pH were monitored during fermentation. Total polyphenol content (TPC), total flavonoid content (TFC), 2,2′-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) and 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity, and intracellular superoxide scavenging activity in bovine mammary alveolar epithelial (MAC-T) cells were measured with the fermented and non-fermented samples. Only the antioxidant capacity of the mixture was increased after fermentation. However, intracellular superoxide level in MAC-T cells was significantly reduced after treatment with fermented plant samples (p < 0.001) as compared with that in non-fermented plants. Fermented plants were then sprayed at 1% (v/w) onto dog foods. TPC, TFC, ABTS radical scavenging activity, and DPPH radical scavenging activity of dog foods were significantly enhanced after the addition of fermented plants. Food preference testing was conducted using a two-pan method—control diet vs. four treatment diets—for 4 days for each additive diet, a total 16 days in 9 beagles. Feces were collected to enumerate bacterial counts. Preferences for glasswort and Ganghwa mugwort were higher than those of the control (p < 0.05). Furthermore, fecal microbiota enumeration displayed a higher number of beneficial microorganisms in treated groups. These results suggest that fermented plants with enhanced antioxidant abilities might be useful as potential additives for dog foods.
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Affiliation(s)
- Da Hye Park
- Department of Animal Science and Technology, Konkuk University, Seoul 05029, Korea.
- Team of an Educational Program of Specialists in Global Animal Science, Brain Korea 21 Plus Project, Sanghuh College of Life Sciences, Konkuk University, Seoul 05029, Korea.
| | - Damini Kothari
- Department of Animal Science and Technology, Konkuk University, Seoul 05029, Korea.
| | - Kai-Min Niu
- Institute of Biological Resource, Jiangxi Academy of Sciences, Nanchang 330029, China.
| | - Sung Gu Han
- Department of Food Science and Biotechnology of Animal Resource, Konkuk University, Seoul 05029, Korea.
| | - Jee Eun Yoon
- Department of Food Science and Biotechnology of Animal Resource, Konkuk University, Seoul 05029, Korea.
| | - Hong-Gu Lee
- Department of Animal Science and Technology, Konkuk University, Seoul 05029, Korea.
- Team of an Educational Program of Specialists in Global Animal Science, Brain Korea 21 Plus Project, Sanghuh College of Life Sciences, Konkuk University, Seoul 05029, Korea.
| | - Soo-Ki Kim
- Department of Animal Science and Technology, Konkuk University, Seoul 05029, Korea.
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Metabolomics for empirical delineation of the traditional Korean fermented foods and beverages. Trends Food Sci Technol 2017. [DOI: 10.1016/j.tifs.2017.01.001] [Citation(s) in RCA: 34] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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Yeon SJ, Hong GE, Kim CK, Park WJ, Kim SK, Lee CH. Effects of Yogurt Containing Fermented Pepper Juice on the Body Fat and Cholesterol Level in High Fat and High Cholesterol Diet Fed Rat. Korean J Food Sci Anim Resour 2015; 35:479-85. [PMID: 26761869 PMCID: PMC4662130 DOI: 10.5851/kosfa.2015.35.4.479] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2015] [Revised: 06/04/2015] [Accepted: 06/04/2015] [Indexed: 01/19/2023] Open
Abstract
This experiment investigated whether yogurt containing fermented pepper juice (FPJY) affects cholesterol level in high fat and high cholesterol diet (HFCD) fed rat. Twenty five Sprague-Dawley male rats of 7 wk were divided into 5 groups, and fed following diets for 9 wk; CON (control diet), HFCD (HFCD), PY (HFCD supplemented with 2% of plain yogurt), LFY (HFCD supplemented with 2% of FPJY), and HFY (HFCD supplemented with 5% of FPJY). In the LFY group, hepatic total lipid level decreased significantly compared to the HFCD group (p<0.05). Serum HDL cholesterol level tended to increase and hepatic total cholesterol level decreased and were comparable to the CON group (p>0.05). In HFY group, body weight and hepatic total lipid level significantly decreased over the HFCD group (p<0.05). Serum and hepatic total cholesterol level, kidney, and body fat weights decreased, and were compared to the CON group (p>0.05). Liver weight decreased as FPJY content was increased. Results suggested FPJY would inhibit organ hypertrophy and accumulation of body fat, hepatic lipid, and cholesterol in HFCD fed rat.
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Affiliation(s)
- Su-Jung Yeon
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 143-701, Korea
| | - Go-Eun Hong
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 143-701, Korea
| | - Chang-Kyu Kim
- Department of Animal Science and Biotechnology, Sangji University, Wonju 220-702, Korea
| | - Woo Joon Park
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 143-701, Korea
| | - Soo-Ki Kim
- Department of Animal Science and Technology, Konkuk University, Seoul 143-701, Korea
| | - Chi-Ho Lee
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 143-701, Korea
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Lee M, Cho JY, Lee YG, Lee HJ, Lim SI, Park SL, Moon JH. Bioconversion of Capsaicin by Aspergillus oryzae. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2015; 63:6102-6108. [PMID: 26072923 DOI: 10.1021/acs.jafc.5b01730] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
This study identified metabolites of capsaicin bioconverted by Aspergillus oryzae, which is generally used for mass production of gochujang prepared by fermenting red pepper powder in Korea. A. oryzae was incubated with capsaicin in potato dextrose broth. Capsaicin decreased depending on the incubation period, but new metabolites increased. Five capsaicin metabolites purified from the ethyl acetate fraction of the capsaicin culture were identified as N-vanillylcarbamoylbutyric acid, N-vanillyl-9-hydroxy-8-methyloctanamide, ω-hydroxycapsaicin, 8-methyl-N-vanillylcarbamoyl-6(E)-octenoic acid, and 2-methyl-N-vanillylcarbamoyl-6(Z)-octenoic acid by nuclear magnetic resonance (NMR) and mass spectrometry (MS). The capsaicin metabolites in gochujang were confirmed and quantitated by selective multiple reaction monitoring detection after liquid chromatography electrospray ionization MS using the isolated compounds as external standards. On the basis of the structures of the capsaicin metabolites, it is proposed that capsaicin metabolites were converted by A. oryzae by ω-hydroxylation, alcohol oxidation, hydrogenation, isomerization, and α- and/or β-oxidation.
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Affiliation(s)
| | | | | | | | - Seong-Il Lim
- §Division of Nutrition and Metabolism Research, Korea Food Research Institute, Baekhyun-Dong, Bundang-Ku, Sungnam-Si, Gyeonggi-Do 463-746, Republic of Korea
| | - So-Lim Park
- §Division of Nutrition and Metabolism Research, Korea Food Research Institute, Baekhyun-Dong, Bundang-Ku, Sungnam-Si, Gyeonggi-Do 463-746, Republic of Korea
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