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Li H, Mustapha WAW, Liu J, Zhang X. Self-assembled nanoparticles of acid-induced fish ( Cyprinus carpio L.) scale gelatin: Structure, physicochemical properties, and application for loading curcumin. Food Chem X 2024; 21:101230. [PMID: 38426076 PMCID: PMC10901859 DOI: 10.1016/j.fochx.2024.101230] [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: 08/05/2023] [Revised: 02/13/2024] [Accepted: 02/14/2024] [Indexed: 03/02/2024] Open
Abstract
This work expands the functionality of fish scale gelatin (FSG) as a carrier of hydrophobic bioactive substances. The hydrophobicity of FSG was enhanced to promote its interaction with hydrophobic curcumin and to increase its bioavailability. This results in a remarkable increase in the curcumin loading capacity of acid-hydrolyzed FSG (HFSG) from 1.08 ± 0.08 μg/mg (0 h) to 9.15 ± 0.21 μg/mg (3 h). The amino acid composition indicated that acid hydrolysis effectively increased the ratio of hydrophobic amino acids of FSG. Acid hydrolysis facilitated the transformation of the α-helical conformation into a β-sheet structure. Hydrophobic interactions between HFSG and curcumin were strengthened by moderate acid hydrolysis. A sustained-release profile emerged for the curcumin-loaded HFSG during simulated gastrointestinal digestion, thereby improving the bioaccessibility and bioavailability of curcumin. These findings contribute to the application of acid hydrolysis in modifying FSG for enhanced hydrophobicity and curcumin loading capacity in the food industry.
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Affiliation(s)
- Haoxin Li
- The Key Laboratory of Environmental Pollution Monitoring and Disease Control, Ministry of Education, Guizhou Provincial Engineering Research Center of Ecological Food Innovation, School of Public Health, Guizhou Medical University, Guiyang 550025, China
- Department of Food Sciences, Faculty of Science and Technology, Universiti Kebangsaan Malaysia (UKM), Bangi 43600, Malaysia
| | - Wan Aida Wan Mustapha
- Department of Food Sciences, Faculty of Science and Technology, Universiti Kebangsaan Malaysia (UKM), Bangi 43600, Malaysia
| | - Jia Liu
- The Key Laboratory of Environmental Pollution Monitoring and Disease Control, Ministry of Education, Guizhou Provincial Engineering Research Center of Ecological Food Innovation, School of Public Health, Guizhou Medical University, Guiyang 550025, China
- School of Liquor & Food Engineering, Guizhou University, Guiyang 550025, China
- Institute of Food Processing Technology, Guizhou Academy of Agricultural Sciences, Guiyang 550006, China
| | - Xiaoping Zhang
- Guizhou Fishery Research Institute, Guizhou Academy of Agricultural Science, Guiyang 550025, China
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2
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Yang J, Lu Y, Pan Y, Shi Y, Xie X, Pan J, Qu H. Pharmaceutical process-omics for quality control of traditional Chinese medicine preparations: A 1H-qNMR assisted case study of Guanxinning injection. J Pharm Biomed Anal 2024; 238:115793. [PMID: 37883890 DOI: 10.1016/j.jpba.2023.115793] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2023] [Revised: 10/07/2023] [Accepted: 10/10/2023] [Indexed: 10/28/2023]
Abstract
Guanxinning injection (GXNI) is a traditional Chinese medicine preparation derived from Salviae Miltiorrhizae Radix et Rhizoma and Chuanxiong Rhizoma. It is produced through a series of processes involving water extraction, ethanol precipitation, and other techniques. GXNI is primarily used for treating angina pectoris in coronary heart disease, and it has shown remarkable efficacy in clinical practice. One of the key components responsible for its pharmacological effects is salvianolic acids. However, these components are known for their poor stability and susceptibility to pH and temperature variations. Therefore, it is crucial to focus on ensuring the quality and stability of salvianolic acids in GXNI. In this study, we employed Proton nuclear magnetic resonance (1H NMR) to analyze the intermediate products formed during the manufacturing of GXNI. We thoroughly examined the spectra of these intermediates and developed a precise 1H-qNMR method for the accurate quantification of various classes of chemical components present in GXNI. Additionally, we applied this method to investigate how the composition of GXNI evolves and transfers throughout the entire production process. To further enhance our understanding, we employed Principal Component Analysis (PCA) and Orthogonal Partial Least Squares Discriminant Analysis (OPLS-DA) to identify critical steps in the production process and to identify potential quality markers (Q-markers) associated with these processes. Our study sheds light on the dynamic changes in composition that occur during the production of GXNI. This research serves as a foundation for establishing a comprehensive quality evaluation system for GXNI, ensuring its efficacy and safety in clinical applications.
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Affiliation(s)
- Jiayu Yang
- Pharmaceutical Informatics Institute, College of Pharmaceutical Sciences, Zhejiang University, Hangzhou 310058, China
| | - Yuting Lu
- Pharmaceutical Informatics Institute, College of Pharmaceutical Sciences, Zhejiang University, Hangzhou 310058, China
| | - Yingfeng Pan
- Chiatai Qingchunbao Pharmaceutical Co., Ltd., Hangzhou 313200, China
| | - Yingting Shi
- Pharmaceutical Informatics Institute, College of Pharmaceutical Sciences, Zhejiang University, Hangzhou 310058, China
| | - Xinyuan Xie
- Pharmaceutical Informatics Institute, College of Pharmaceutical Sciences, Zhejiang University, Hangzhou 310058, China
| | - Jianyang Pan
- Pharmaceutical Informatics Institute, College of Pharmaceutical Sciences, Zhejiang University, Hangzhou 310058, China
| | - Haibin Qu
- Pharmaceutical Informatics Institute, College of Pharmaceutical Sciences, Zhejiang University, Hangzhou 310058, China.
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3
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Saikia K, Dey S, Hazarika SN, Handique GK, Thakur D, Handique AK. Chemical and biochemical characterization of Ipomoea aquatica: genoprotective potential and inhibitory mechanism of its phytochemicals against α-amylase and α-glucosidase. Front Nutr 2023; 10:1304903. [PMID: 38192648 PMCID: PMC10772144 DOI: 10.3389/fnut.2023.1304903] [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: 09/30/2023] [Accepted: 11/23/2023] [Indexed: 01/10/2024] Open
Abstract
Ipomea aquatica, also known as water spinach, is an aquatic non-conventional leafy vegetable and is considered a healthy and seasonal delicacy in ethnic food culture. The study revealed the presence of rich chemical and biochemical composition in I. aquatica and antioxidant activities. Moreover, the plant extracts demonstrated significant DNA damage prevention activity against UV/H2O2-induced oxidative damage. High-resolution mass spectrometric analysis by UPLC-qTOF-MS/MS resulted in the identification of over 65 different compounds and 36 important secondary metabolites. Most of the compounds identified represented polyphenolic compounds, viz. polyphenol glycosides and phenolic acids, followed by alkaloids and terpenoids. A UPLC-DAD method was developed and quantified for 10 different polyphenolic compounds. Out of all the metabolites examined, a significant number of compounds were reported to have various bioactive properties, including antibacterial, antiviral, antitumor, hepatoprotection, and anti-depressant effects. The plant extracts were found to contain various compounds, including euphornin, lucidenic acid, and myricitin glycosides, which possess significant medicinal value. Metabolite analysis utilizing GC-MS revealed the presence of various fatty acids, amino acids, sugars, and organic acids. The analysis revealed the presence of essential unsaturated fatty acids such as α-linolenic acid as well as beneficial substances such as squalene., The evaluation of glycemic control activity was carried out by comprehending the inhibitory potential of α-amylase and α-glucosidase, outlining the kinetics of the inhibition process. The inhibitory activities were compared to those of acarbose and revealed stronger inhibition of α-glucosidase as compared to α-amylase. Furthermore, the mechanism of inhibition was determined using in silico analysis, which involved molecular docking and molecular dynamic simulation of the identified IA phytochemicals complexed with the hydrolase enzymes. The study generates convincing evidence that dietary intake of I. aquatica provides a positive influence on glycemic control along with various health-protective and health-promoting benefits.
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Affiliation(s)
- Kangkon Saikia
- Department of Biotechnology, Gauhati University, Guwahati, Assam, India
- Life Sciences Division, Institute of Advanced Study in Science and Technology, Guwahati, Assam, India
| | - Saurav Dey
- Guwahati Biotech Park, Guwahati, Assam, India
| | - Shabiha Nudrat Hazarika
- Life Sciences Division, Institute of Advanced Study in Science and Technology, Guwahati, Assam, India
| | | | - Debajit Thakur
- Life Sciences Division, Institute of Advanced Study in Science and Technology, Guwahati, Assam, India
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4
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Malvis Romero A, Picado Morales JJ, Klose L, Liese A. Enzyme-Assisted Extraction of Ulvan from the Green Macroalgae Ulva fenestrata. Molecules 2023; 28:6781. [PMID: 37836624 PMCID: PMC10574404 DOI: 10.3390/molecules28196781] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2023] [Revised: 09/15/2023] [Accepted: 09/21/2023] [Indexed: 10/15/2023] Open
Abstract
Ulvan is a sulfated polysaccharide extracted from green macroalgae with unique structural and compositional properties. Due to its biocompatibility, biodegradability, and film-forming properties, as well as high stability, ulvan has shown promising potential as an ingredient of biopolymer films such as sustainable and readily biodegradable biomaterials that could replace petroleum-based plastics in diverse applications such as packaging. This work investigates the potential of Ulva fenestrata as a source of ulvan. Enzyme-assisted extraction with commercial cellulases (Viscozyme L and Cellulysin) and proteases (Neutrase 0.8L and Flavourzyme) was used for cell wall disruption, and the effect of the extraction time (3, 6, 17, and 20 h) on the ulvan yield and its main characteristics (molecular weight, functional groups, purity, and antioxidant capacity) were investigated. Furthermore, a combined process based on enzymatic and ultrasound extraction was performed. Results showed that higher extraction times led to higher ulvan yields, reaching a maximum of 14.1% dw with Cellulysin after 20 h. The combination of enzymatic and ultrasound-assisted extraction resulted in the highest ulvan extraction (17.9% dw). The relatively high protein content in U. fenestrata (19.8% dw) makes the residual biomass, after ulvan extraction, a potential protein source in food and feed applications.
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Affiliation(s)
- Ana Malvis Romero
- Institute of Technical Biocatalysis, Hamburg University of Technology, Denickestraße 15, 21073 Hamburg, Germany
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5
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Malvis Romero A, Brozio F, Kammler S, Burkhardt C, Baruth L, Kaltschmitt M, Antranikian G, Liese A. Enzyme‐Assisted Extraction of Alginate from Beach Wrack
Fucus vesiculosus. CHEM-ING-TECH 2023. [DOI: 10.1002/cite.202200173] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
Affiliation(s)
- Ana Malvis Romero
- Hamburg University of Technology Institute of Technical Biocatalysis Denickestraße 15 21073 Hamburg Germany
| | - Felix Brozio
- Hamburg University of Technology Institute of Technical Biocatalysis Denickestraße 15 21073 Hamburg Germany
| | - Sinah Kammler
- Hamburg University of Technology Institute of Environmental Technology and Energy Economics Eissendorfer Straße 40 21073 Hamburg Germany
| | - Christin Burkhardt
- Hamburg University of Technology Institute of Technical Biocatalysis Denickestraße 15 21073 Hamburg Germany
| | - Leon Baruth
- Hamburg University of Technology Institute of Technical Biocatalysis Denickestraße 15 21073 Hamburg Germany
| | - Martin Kaltschmitt
- Hamburg University of Technology Institute of Environmental Technology and Energy Economics Eissendorfer Straße 40 21073 Hamburg Germany
| | - Garabed Antranikian
- Hamburg University of Technology Institute of Technical Biocatalysis Denickestraße 15 21073 Hamburg Germany
| | - Andreas Liese
- Hamburg University of Technology Institute of Technical Biocatalysis Denickestraße 15 21073 Hamburg Germany
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6
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Chesini RG, Takiya CS, Dias MS, Silva TB, Nunes AT, Grigoletto NT, da Silva GG, Vittorazzi PC, Rennó LN, Rennó FP. Dietary replacement of soybean meal with heat-treated soybean meal or high-protein corn distillers grains on nutrient digestibility and milk composition in mid-lactation cows. J Dairy Sci 2022; 106:233-244. [DOI: 10.3168/jds.2022-21904] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2022] [Accepted: 08/08/2022] [Indexed: 11/13/2022]
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7
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Simultaneous Determination of Twenty Amino Acids in In Vitro Fertilization Medium by the HPLC–MS/MS Method. Chromatographia 2022. [DOI: 10.1007/s10337-022-04169-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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8
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Moerdijk-Poortvliet TCW, de Jong DLC, Fremouw R, de Reu S, de Winter JM, Timmermans K, Mol G, Reuter N, Derksen GCH. Extraction and analysis of free amino acids and 5'-nucleotides, the key contributors to the umami taste of seaweed. Food Chem 2022; 370:131352. [PMID: 34788963 DOI: 10.1016/j.foodchem.2021.131352] [Citation(s) in RCA: 17] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2021] [Revised: 09/13/2021] [Accepted: 10/04/2021] [Indexed: 11/29/2022]
Abstract
Assessing the umami taste of seaweed on a chemical level can inform the use and selection of seaweed in European cuisine. Accordingly, we developed a method for the simultaneous extraction, separate clean-up and analysis of 21 free amino acids and 10 free nucleotides by reversed phase and mixed-mode HPLC respectively. Of multiple mouth emulating solvents, extracting in Milli-Q at 35 °C was found most suitable. This method showed good linearity (R2 > 0.9996), resolution (Rs ≥ 1.5) and picomole detection limits, and was successfully applied to determine the Equivalent Umami Concentration (EUC) and Taste Activity Values (TAV) of seven Dutch seaweed species. Phaeophyceae showed the highest EUC, followed by Chlorophyceae and Rhodophyceae (≈ 9.5, 3.7 and 1.1 g/100 g respectively). Glutamic acid always exceeded the TAV, while other umami compounds were species specific. Our method can accurately predict umami intensity and therefore contributes towards species selection for the European palette.
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Affiliation(s)
- Tanja C W Moerdijk-Poortvliet
- HZ University of Applied Sciences, Chemistry Department, Research Group Marine Biobased Specialties, P.O. Box 364, 4380 AJ Vlissingen, the Netherlands.
| | - Dylan L C de Jong
- HZ University of Applied Sciences, Chemistry Department, Research Group Marine Biobased Specialties, P.O. Box 364, 4380 AJ Vlissingen, the Netherlands
| | - Roy Fremouw
- HZ University of Applied Sciences, Chemistry Department, Research Group Marine Biobased Specialties, P.O. Box 364, 4380 AJ Vlissingen, the Netherlands
| | - Sandra de Reu
- HZ University of Applied Sciences, Chemistry Department, Research Group Marine Biobased Specialties, P.O. Box 364, 4380 AJ Vlissingen, the Netherlands
| | - Jose M de Winter
- HZ University of Applied Sciences, Chemistry Department, Research Group Marine Biobased Specialties, P.O. Box 364, 4380 AJ Vlissingen, the Netherlands
| | - Klaas Timmermans
- NIOZ Royal Netherlands Institute for Sea Research, Department Estuarine and Delta Systems, P.O. Box 140, 4400 AC Yerseke, the Netherlands
| | - Geert Mol
- HZ University of Applied Sciences, Chemistry Department, Research Group Marine Biobased Specialties, P.O. Box 364, 4380 AJ Vlissingen, the Netherlands
| | - Norbert Reuter
- Agilent Technologies, P.O. Box 8033, 4330 EA Middelburg, the Netherlands
| | - Goverdina C H Derksen
- HZ University of Applied Sciences, Chemistry Department, Research Group Marine Biobased Specialties, P.O. Box 364, 4380 AJ Vlissingen, the Netherlands; NIOZ Royal Netherlands Institute for Sea Research, Department Estuarine and Delta Systems, P.O. Box 140, 4400 AC Yerseke, the Netherlands
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9
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Brion-Espinoza IA, Iñiguez-Moreno M, Ragazzo-Sánchez JA, Barros-Castillo JC, Calderón-Chiu C, Calderón-Santoyo M. Edible pectin film added with peptides from jackfruit leaves obtained by high-hydrostatic pressure and pepsin hydrolysis. Food Chem X 2021; 12:100170. [PMID: 34877530 PMCID: PMC8633573 DOI: 10.1016/j.fochx.2021.100170] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/14/2021] [Revised: 11/23/2021] [Accepted: 11/24/2021] [Indexed: 01/16/2023] Open
Abstract
Jackfruit (Artocarpus heterophyllus Lam.) is an evergreen tree that produces a high waste of leaves. This study evaluated the obtention of peptides from jackfruit leaves using pancreatin and pepsin, their antifungal activity, and their effect on pectin films. The protein content was 7.64 ± 0.12 g/100 g of jackfruit fresh leaves. Pancreatin produced a higher yield than pepsin in the obtention of peptides (p ≤ 0.05). However, peptides obtained after 2 h by pepsin hydrolysis (Pep-P) had six essential amino acids and inhibited > 99% of mycelial growth and spore germination of Colletotrichum gloeosporioides. Pectin films with Pep-P showed a slight brown color, lower thickness, water vapor permeability, and moisture content, as well as higher thermal stability and better inhibition properties against C. gloeosporioides than pectin films without Pep-P (p ≤ 0.05). Pectin films added with Pep-P from jackfruit leaf could be a green alternative to anthracnose control in tropical fruits.
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Affiliation(s)
- Irving Antonio Brion-Espinoza
- Laboratorio Integral de Investigación en Alimentos, Tecnológico Nacional de México/Instituto Tecnológico de Tepic, Av. Tecnológico 2595, 63175 Tepic, Nayarit, Mexico
| | - Maricarmen Iñiguez-Moreno
- Laboratorio Integral de Investigación en Alimentos, Tecnológico Nacional de México/Instituto Tecnológico de Tepic, Av. Tecnológico 2595, 63175 Tepic, Nayarit, Mexico
| | - Juan Arturo Ragazzo-Sánchez
- Laboratorio Integral de Investigación en Alimentos, Tecnológico Nacional de México/Instituto Tecnológico de Tepic, Av. Tecnológico 2595, 63175 Tepic, Nayarit, Mexico
| | - Julio César Barros-Castillo
- Laboratorio Integral de Investigación en Alimentos, Tecnológico Nacional de México/Instituto Tecnológico de Tepic, Av. Tecnológico 2595, 63175 Tepic, Nayarit, Mexico
| | - Carolina Calderón-Chiu
- Laboratorio Integral de Investigación en Alimentos, Tecnológico Nacional de México/Instituto Tecnológico de Tepic, Av. Tecnológico 2595, 63175 Tepic, Nayarit, Mexico
| | - Montserrat Calderón-Santoyo
- Laboratorio Integral de Investigación en Alimentos, Tecnológico Nacional de México/Instituto Tecnológico de Tepic, Av. Tecnológico 2595, 63175 Tepic, Nayarit, Mexico
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10
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Authentication of three main commercial Pheretima based on amino acids analysis. Amino Acids 2021; 53:1729-1738. [PMID: 34613459 DOI: 10.1007/s00726-021-03043-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2020] [Accepted: 10/15/2020] [Indexed: 10/20/2022]
Abstract
Pheretima has been used as an animal-derived traditional Chinese medicine for thousands of years in Asian countries due to its multi-activities. However, more than half of the commercial Pheretima are adulterants according to the previous research. Besides, the standards of Pheretima are still inadequate in the identification of Pheretima species. In this study, an amino acids (AAs) analytical method established based on the ultra-high performance liquid chromatography coupled with triple quadrupole mass spectrometry (UPLC-QqQ-MS) in multiple reaction monitoring (MRM) mode through derivatization with 9-fluorenylmethoxycarbonyl chloride (Fmoc-Cl) was used for qualitative and quantitative analysis of the total AAs of three main commercial Pheretima (two major Pheretima species, Amynthas aspergillum, Metaphire vulgaris, and one main counterfeit, M. magna). As a result, 16 AAs were detected and quantitated in their hydrolyzed samples. Then, multivariate statistical analysis was applied to distinguish the three commercial Pheretima based on their AAs level. Finally, four AAs (Thr, Glu, Asp, and Arg) were screened as species-differential AAs, which may be used as chemical markers to distinguish the three commercial Pheretima. This study deeply described the outline of AAs in Pheretima and offered a good reference for its species authentication.
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11
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Li J, Yu X, Tang W, Wan C, Lu Y, Dong N, Chen Z, Lei Z, Ren T, Wang Z, Liu J. Characterization of food gels prepared from the water extract of fish (Cyprinus carpio L.) scales: From molecular components to sensory attributes. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106263] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
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12
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Xu W, Zhong C, Zou C, Wang B, Zhang N. Analytical methods for amino acid determination in organisms. Amino Acids 2020; 52:1071-1088. [PMID: 32857227 DOI: 10.1007/s00726-020-02884-7] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2020] [Accepted: 08/18/2020] [Indexed: 02/07/2023]
Abstract
Amino acids are important metabolites for tissue metabolism, growth, maintenance, and repair, which are basic life necessities. Therefore, summarizing analytical methods for amino acid determination in organisms is important. In the past decades, analytical methods for amino acids have developed rapidly but have not been fully explored. Thus, this article provides reference to analytical methods for amino acids in organisms for food and human research. Present amino acid analysis methods include thin-layer chromatography, high-performance liquid chromatography, liquid chromatography-mass spectrometer, gas chromatography-mass spectrometry, capillary electrophoresis, nuclear magnetic resonance, and amino acid analyzer analysis.
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Affiliation(s)
- Weihua Xu
- Experiment Center for Science and Technology, Shanghai University of Traditional Chinese Medicine, 1200 Cai-lun Rd, Shanghai, 201203, China
- State Key Laboratory of Drug Research and Center for Pharmaceutics Research, Shanghai Institute of Materia Medica, Chinese Academy of Sciences, 501 Hai-ke Rd, Shanghai, 201203, China
- School of Pharmacy, Anhui University of Traditional Chinese Medicine, Anhui, 230013, China
| | - Congcong Zhong
- Experiment Center for Science and Technology, Shanghai University of Traditional Chinese Medicine, 1200 Cai-lun Rd, Shanghai, 201203, China
| | - Chunpu Zou
- School of Basic Medicine, Shanghai University of Traditional Chinese Medicine, Shanghai, 201203, China
| | - Bing Wang
- State Key Laboratory of Drug Research and Center for Pharmaceutics Research, Shanghai Institute of Materia Medica, Chinese Academy of Sciences, 501 Hai-ke Rd, Shanghai, 201203, China.
| | - Ning Zhang
- Experiment Center for Science and Technology, Shanghai University of Traditional Chinese Medicine, 1200 Cai-lun Rd, Shanghai, 201203, China.
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13
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Boulos S, Tännler A, Nyström L. Nitrogen-to-Protein Conversion Factors for Edible Insects on the Swiss Market: T. molitor, A. domesticus, and L. migratoria. Front Nutr 2020; 7:89. [PMID: 32754611 PMCID: PMC7366252 DOI: 10.3389/fnut.2020.00089] [Citation(s) in RCA: 51] [Impact Index Per Article: 12.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2020] [Accepted: 05/15/2020] [Indexed: 11/23/2022] Open
Abstract
With an increasing worldwide demand for animal protein, insects are becoming a promising sustainable option for meat protein replacement. However, reported protein contents of insects are often overestimated when calculated as "crude protein" = 6.25 × nitrogen content (N), compared to true protein contents quantified from the sum of amino acid (AA) residues. In this study, the main two types of usual nitrogen-to-protein conversion factors k p and k A were determined on the basis of true protein/total nitrogen and true protein/protein nitrogen, respectively, with focus on the three insect species legally sold on the Swiss food market. T. molitor (mealworm larvae), A. domesticus (house crickets), and L. migratoria (locusts) from various breeders were analyzed for total and amide nitrogen, chitin, and AA composition. Careful control experiments of insect samples spiked with a protein standard were conducted to establish the recovery of true protein, which was with >95% excellent. Mealworms, crickets, and locusts exhibited similar AA-profiles and true protein contents of 51, 55, and 47 g/100 g (dry weight basis), respectively. Specific conversion factors k p showed little variability between the three insect species with 5.41, 5.25, and 5.33 for mealworms, crickets, and locusts, respectively, and confirmed an average ~17% overestimation of protein contents when using 6.25 × N. The determined average k p of 5.33 is supported by extracted literature data and is suggested for general use instead of 6.25 × N to calculate more accurate insect protein contents, whereas the average pure protein conversion factor k A of 5.6 is proposed for use in the case of insect protein isolates.
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Affiliation(s)
| | | | - Laura Nyström
- Laboratory of Food Biochemistry, Department of Health Sciences and Technology, Institute of Food, Nutrition and Health, ETH Zurich, Zürich, Switzerland
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14
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Yoshioka T, Izumi Y, Takahashi M, Suzuki K, Miyamoto Y, Nagatomi Y, Bamba T. Identification of Acrylamide Adducts Generated during Storage of Canned Milk Coffee. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:3859-3867. [PMID: 32122130 DOI: 10.1021/acs.jafc.9b08139] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
Since coffee is a significant contributor to the consumption of acrylamide, its reduction is required. Acrylamide is produced during the roasting of coffee beans, but the roasting process is an essential step in determining the taste of coffee. Acrylamide content in coffee has been suggested to decrease by reacting with proteins and/or other substances during storage, but details are unknown. Investigation of acrylamide adducts may contribute to a strategy for acrylamide reduction in coffee. In this study, a stable isotope labeling technique, combined with high-resolution mass spectrometry, allows the identification of acrylamide adducts (3-hydroxypyridine-acrylamide and pyridine-acrylamide) in canned milk coffee. Other acrylamide adducts derived from milk coffee proteins, Lys-acrylic acid and CysSO2-acrylic acid, were identified. During a 4-month storage period, the formation of these four adducts was found to reduce the total content of acrylamide by 75.3% in canned milk coffee. Therefore, endogenous proteins can be used in acrylamide reduction.
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Affiliation(s)
- Toshiaki Yoshioka
- Food Safety Laboratories, Asahi Quality & Innovations, LTD., 1-1-21 Midori, Moriya, Ibaraki 302-0106, Japan
- Department of Systems Life Sciences, Graduate School of Systems Life Sciences, Kyushu University, 3-1-1 Maidashi, Higashi-ku, Fukuoka 812-8582, Japan
| | - Yoshihiro Izumi
- Department of Systems Life Sciences, Graduate School of Systems Life Sciences, Kyushu University, 3-1-1 Maidashi, Higashi-ku, Fukuoka 812-8582, Japan
- Division of Metabolomics, Medical Institute of Bioregulation, Kyushu University, 3-1-1 Maidashi, Higashi-ku, Fukuoka 812-8582, Japan
| | - Masatomo Takahashi
- Division of Metabolomics, Medical Institute of Bioregulation, Kyushu University, 3-1-1 Maidashi, Higashi-ku, Fukuoka 812-8582, Japan
| | - Koji Suzuki
- Food Safety Laboratories, Asahi Quality & Innovations, LTD., 1-1-21 Midori, Moriya, Ibaraki 302-0106, Japan
| | - Yasuhisa Miyamoto
- Food Safety Laboratories, Asahi Quality & Innovations, LTD., 1-1-21 Midori, Moriya, Ibaraki 302-0106, Japan
| | - Yasushi Nagatomi
- Food Safety Laboratories, Asahi Quality & Innovations, LTD., 1-1-21 Midori, Moriya, Ibaraki 302-0106, Japan
| | - Takeshi Bamba
- Department of Systems Life Sciences, Graduate School of Systems Life Sciences, Kyushu University, 3-1-1 Maidashi, Higashi-ku, Fukuoka 812-8582, Japan
- Division of Metabolomics, Medical Institute of Bioregulation, Kyushu University, 3-1-1 Maidashi, Higashi-ku, Fukuoka 812-8582, Japan
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Hu Q, Liu J, Li J, Liu H, Dong N, Geng YY, Lu Y, Wang Y. Phenolic composition and nutritional attributes of diaphragma juglandis fructus and shell of walnut ( Juglans regia L.). Food Sci Biotechnol 2020; 29:187-196. [PMID: 32064127 PMCID: PMC6992841 DOI: 10.1007/s10068-019-00655-z] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2019] [Revised: 06/24/2019] [Accepted: 07/19/2019] [Indexed: 02/07/2023] Open
Abstract
Phenolic composition and nutritional attributes of diaphragma juglandis fructus (Djf) and walnut shells (Ws) were investigated. Phenolic acids, hydroxybenzoic acid, isoflavone, and flavone were identified in the free phenolic fractions (FPFs) of both Djf and Ws. Bound phenolic fractions were less than FPFs both in content and diversity. The soluble dietary fiber contents of Djf and Ws were 25.56 g/100 g and 9.5 g/100 g, respectively. The contents of unsaturated fatty acids (1912.28 mg/kg and 9137.56 mg/kg, respectively) were significantly higher than that of saturated fatty acid both in Djf and Ws. The content of essential amino acids in Djf (9.67 mg/g) was significantly higher than that in Ws. More than eight types of monosaccharides were detected in Djf and Ws. The monosaccharide content of Djf (314.16 mg/g) was significantly higher than that of Ws (60.97 mg/g). Trehalose was the predominant component both in Djf (71.2%) and Ws (78.6%).
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Affiliation(s)
- Qiang Hu
- College of Life Science, Leshan Normal University, Leshan, 614000 People’s Republic of China
- Bamboo Diseases and Pests Control and Resources Development Key Laboratory of Sichuan Province, Leshan, 614000 People’s Republic of China
| | - Jia Liu
- Institute of Food Processing Technology, Guizhou Academy of Agricultural Sciences, Guiyang, 550006 People’s Republic of China
| | - Jun Li
- Institute of Food Processing Technology, Guizhou Academy of Agricultural Sciences, Guiyang, 550006 People’s Republic of China
| | - Hui Liu
- Institute of Food Processing Technology, Guizhou Academy of Agricultural Sciences, Guiyang, 550006 People’s Republic of China
| | - Nan Dong
- Institute of Food Processing Technology, Guizhou Academy of Agricultural Sciences, Guiyang, 550006 People’s Republic of China
| | - Yang-yang Geng
- Guizhou Institute of Walnut, Guiyang, 550005 People’s Republic of China
| | - Yang Lu
- Institute of Food Processing Technology, Guizhou Academy of Agricultural Sciences, Guiyang, 550006 People’s Republic of China
| | - Yan Wang
- College of Life Science, Leshan Normal University, Leshan, 614000 People’s Republic of China
- Bamboo Diseases and Pests Control and Resources Development Key Laboratory of Sichuan Province, Leshan, 614000 People’s Republic of China
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16
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Lamp A, Kaltschmitt M, Lüdtke O. Protein recovery from bioethanol stillage by liquid hot water treatment. J Supercrit Fluids 2020. [DOI: 10.1016/j.supflu.2019.104624] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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17
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Upgrading collagenous smooth hound by-products: Effect of hydrolysis conditions, in vitro gastrointestinal digestion and encapsulation on bioactive properties. FOOD BIOSCI 2019. [DOI: 10.1016/j.fbio.2019.01.014] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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