1
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Tian X, Lv Y, Zhao L, Wang Y, Liao X. Insight into the mechanism of high hydrostatic pressure effect on inhibitory efficiency of three natural inhibitors on polyphenol oxidase. Food Chem 2024; 457:140118. [PMID: 38905831 DOI: 10.1016/j.foodchem.2024.140118] [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: 03/22/2024] [Revised: 05/26/2024] [Accepted: 06/12/2024] [Indexed: 06/23/2024]
Abstract
The development of natural inhibitors of polyphenol oxidase (PPO) is crucial in the prevention of enzymatic browning in fresh foods. However, few studies have focused on the effect of subsequent sterilization on their inhibition efficiency. This study investigated the influence and mechanism of high hydrostatic pressure (HHP) on the inhibition of PPO by epigallocatechin gallate (EGCG), cyanidin-3-O-glucoside (C3G), and ferulic acid. Results showed that under the conditions of 550 MPa/30 min, the activity of EGCG-PPO decreased to 55.92%, C3G-PPO decreased to 81.80%, whereas the activity of FA-PPO remained stable. Spectroscopic experiments displayed that HHP intensified the secondary structure transformation and fluorescence quenching of PPO. Molecular dynamics simulations revealed that at 550 MPa, the surface interaction between PPO with EGCG or C3G increased, potentially leading to a reduction in their activity. In contrast, FA-PPO demonstrated conformational stability. This study can provide a reference for the future industrial application of natural inhibitors.
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Affiliation(s)
- Xuezhi Tian
- College of Food Science and Nutritional Engineering, China Agricultural University, China; National Engineering Research Centre for Fruit and Vegetable Processing, China; Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, China; Beijing Key Laboratory for Food Nonthermal Processing, Beijing 100083, China
| | - Yunhao Lv
- College of Food Science and Nutritional Engineering, China Agricultural University, China; National Engineering Research Centre for Fruit and Vegetable Processing, China; Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, China; Beijing Key Laboratory for Food Nonthermal Processing, Beijing 100083, China
| | - Liang Zhao
- College of Food Science and Nutritional Engineering, China Agricultural University, China; National Engineering Research Centre for Fruit and Vegetable Processing, China; Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, China; Beijing Key Laboratory for Food Nonthermal Processing, Beijing 100083, China
| | - Yongtao Wang
- College of Food Science and Nutritional Engineering, China Agricultural University, China; National Engineering Research Centre for Fruit and Vegetable Processing, China; Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, China; Beijing Key Laboratory for Food Nonthermal Processing, Beijing 100083, China.
| | - Xiaojun Liao
- College of Food Science and Nutritional Engineering, China Agricultural University, China; National Engineering Research Centre for Fruit and Vegetable Processing, China; Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture and Rural Affairs, China; Beijing Key Laboratory for Food Nonthermal Processing, Beijing 100083, China
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2
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Liu XY, He TS, Wang CC, Xu BC, Feng R, Zhang B, Tao H. Modulation of pea protein isolate nanoparticles by interaction with OSA-corn starch: Enhancing the stability of the constructed Pickering emulsions. Food Chem 2024; 437:137766. [PMID: 37866346 DOI: 10.1016/j.foodchem.2023.137766] [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: 07/05/2023] [Revised: 09/28/2023] [Accepted: 10/13/2023] [Indexed: 10/24/2023]
Abstract
The impact of particle concentration (0.5-2.5%) on the stability of Pickering emulsions was investigated in this work. Pickering emulsion was prepared using pea protein isolate (PPI)/octenyl succinic anhydrate corn starch (OSA-CS) composite nanoparticles (PPI/OSA-CS) as stabilizers. PPI/OSA-CS was prepared with pH adjustment and ultrasonic treatment, and the particle size was 100.05 ± 0.46 nm. The formation of PPI/OSA-CS through hydrophobic interaction and hydrogen bond was confirmed by Fourier transform infrared spectroscopy, intrinsic fluorescence spectroscopy and dissociation analysis. The results indicated that the emulsion stabilized with composite nanoparticles at 1.5% particle concentration had smaller particle size and better stability than at other concentrations. This could be attributed to the presence of sufficient composite nanoparticles wrapped around the surface of oil droplets. At high temperature (100 °C) and high ionic strength (500 mM), the emulsion remained stable. These results provide a potential method for preparing a novel and stable Pickering emulsion, which could have important applications in various fields.
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Affiliation(s)
- Xin-Yue Liu
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, PR China; School of Food and Biological Engineering, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, PR China
| | - Ting-Shi He
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, PR China; School of Food and Biological Engineering, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, PR China
| | - Chen-Chen Wang
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, PR China; School of Food and Biological Engineering, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, PR China
| | - Bao-Cai Xu
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, PR China; School of Food and Biological Engineering, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, PR China
| | - Ran Feng
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, PR China; School of Food and Biological Engineering, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, PR China.
| | - Bao Zhang
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, PR China; School of Food and Biological Engineering, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, PR China
| | - Han Tao
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, PR China; School of Food and Biological Engineering, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, PR China.
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3
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Yan J, Zhao S, Xu X, Liu F. Enhancing pea protein isolate functionality: A comparative study of high-pressure homogenization, ultrasonic treatment, and combined processing techniques. Curr Res Food Sci 2023; 8:100653. [PMID: 38204878 PMCID: PMC10776415 DOI: 10.1016/j.crfs.2023.100653] [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: 04/13/2023] [Revised: 11/13/2023] [Accepted: 12/03/2023] [Indexed: 01/12/2024] Open
Abstract
Pea protein has attracted widespread attention due to its high nutritional value, low allergenicity, non-GMO status, and broad availability. However, compared to animal proteins, pea protein has inferior functional properties, which limits its application in the food industry. This study used pea protein isolate (PPI) as the main raw material and investigated the effects of high-pressure homogenization (HPH), ultrasonic treatment (US), and the combination of the two in different orders on the structure and function of PPI. The results showed that HPH or US promoted the transformation of PPI insoluble suspension into a uniform protein dispersion, significantly reducing particle size, unfolding the spatial structure, exposing more amino acid residues. These structural changes resulted in a substantial increase in the solubility, foaming capacity and emulsifying activity of PPI. Moreover, the combined treatments further impacted the properties of PPI, largely depending on the order of the processing steps; the combination of HPH-US exhibited the best functional characteristics.
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Affiliation(s)
- Jun Yan
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China
| | - Sheliang Zhao
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China
| | - Xingfeng Xu
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province, 266109, PR China
| | - Fuguo Liu
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China
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4
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Yan S, Wang Q, Yu J, Li Y, Qi B. Ultrasound-assisted preparation of protein-polyphenol conjugates and their structural and functional characteristics. ULTRASONICS SONOCHEMISTRY 2023; 100:106645. [PMID: 37837709 PMCID: PMC10582743 DOI: 10.1016/j.ultsonch.2023.106645] [Citation(s) in RCA: 9] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/01/2023] [Revised: 09/26/2023] [Accepted: 10/07/2023] [Indexed: 10/16/2023]
Abstract
Herein, ultrasound-assisted conventional covalent binding methods (alkali treatment, free radical mediation, and an enzymatic method) were used to prepare soybean protein isolate (SPI)-(-)-epigallocatechin gallate (EGCG) conjugates to investigate the enhancement effect of the ultrasound synergistic treatment. In addition, the influence of EGCG grafting on the structure and properties of SPI was evaluated via reactive group analysis, spectral analysis, surface hydrophobicity measurements, emulsification property assessment, and α-glucosidase inhibition analysis. The obtained results revealed that the enzymatic method produced the highest polyphenol grafting content among the conventional techniques. Meanwhile, ultrasound treatment increased the amount of grafted polyphenol species during the alkali treatment and free radical mediation procedure, decreased the grafting efficiency in the enzymatic method, and maximized the grafting efficiency during the alkali treatment. In addition, reactive group and spectral analyses demonstrated that EGCG formed C-N and C-S bonds with SPI and decreased the α-helix content in the protein structure, thereby increasing the molecular flexibility of SPI. It also produced hydrogen bonds and hydrophobic interactions, as demonstrated by the results of molecular docking. Furthermore, the EGCG grafting of SPI conducted under the ultrasound-assisted conditions endowed SPI with unique functional characteristics, including good emulsification and antioxidant properties and high α-glucosidase inhibitory activity, while the ultrasound-assisted alkali treatment resulted in the optimal functional properties. The results of this study provide new insights into the effective preparation of SPI-EGCG complexes with multiple functionalities, thereby expanding the scope of high-value SPI utilization.
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Affiliation(s)
- Shizhang Yan
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Qi Wang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Jiaye Yu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Yang Li
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Baokun Qi
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
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5
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Ribeiro AC, Casal S, Lopes da Silva JA, Saraiva JA. Effects of Sequential Combination of Moderate Pressure and Ultrasound on Subsequent Thermal Pasteurization of Liquid Whole Egg. Foods 2023; 12:2459. [PMID: 37444197 DOI: 10.3390/foods12132459] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2022] [Revised: 06/10/2023] [Accepted: 06/11/2023] [Indexed: 07/15/2023] Open
Abstract
As an alternative to commercial whole egg thermal pasteurization (TP), the sequential combination of moderate pressure (MP) and/or ultrasound (US) pre-treatments prior to a shorter TP was evaluated. The use of US alone or in combination with MP or TP resulted in an inactivation that was far from that of commercial TP. Nevertheless, when these three technologies were combined (MP-US-TP, 160 MPa/5 min-50% amplitude/1 min-60 °C/1.75 min), a safety level comparable to that of commercial TP was established. This was likely due to a decrease in the thermal resistance of Salmonella Senftenberg 775/W caused by MP and US pre-treatments. Regarding liquid whole egg (LWE) properties, using raw LWE as a reference, TP and MP treatments each decreased protein solubility (7-12%), which was accompanied by a viscosity increment (41-59%), whereas the US-only and MP-US-TP treatments improved protein solubility (about 4%) and reduced viscosity (about 34%). On average, all treatments lowered the emulsifying properties of LWE by 35-63%, with the MP-US-TP treatment having a more dramatic impact than commercial TP. In addition, the US-only, MP-only, and MP-US-TP treatments had the greatest impact on the volatile profile of LWE, lowering the concentration of the total volatile components. In comparison to commercial TP, LWE treated with MP-US-TP exhibited greater protein solubility (19%), lower viscosity (56%), and comparable emulsifying stability, but with a decreased emulsifying capacity (39%) and a lower total volatile compounds content (77%). Considering that a combined treatment (MP-US-TP) is lethally equivalent to commercial TP, but the latter better retained the quality properties of raw LWE, including volatiles, the application of MP followed by US pre-treatments before a shorter TP did not demonstrate significant advantages on quality parameters in comparison to commercial TP.
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Affiliation(s)
- Ana C Ribeiro
- Associate Laboratory LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal
| | - Susana Casal
- Associate Laboratory LAQV-REQUIMTE, Laboratory of Bromatology and Hydrology, Faculty of Pharmacy, Department of Chemistry, University of Porto, 4050-313 Porto, Portugal
| | - José A Lopes da Silva
- Associate Laboratory LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal
| | - Jorge A Saraiva
- Associate Laboratory LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal
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6
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Huang J, Gao X, Su L, Liu X, Guo L, Zhang Z, Zhao D, Hao J. Purification, characterization and inactivation kinetics of polyphenol oxidase extracted from Cistanche deserticola. PLANTA 2023; 257:85. [PMID: 36944703 DOI: 10.1007/s00425-023-04118-y] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/31/2022] [Accepted: 03/09/2023] [Indexed: 06/18/2023]
Abstract
PPO was purified from Cistanche deserticola, and its enzymatic characteristics were clarified. It was found that microwave treatment was an efficient way to inactivate PPO. Polyphenol oxidase (PPO) from Cistanche deserticola was obtained and purified through an acetone precipitation and anion exchange column, the enzymatic characteristics and inactivation kinetics of PPO were studied. The specific activity of PPO was 73135.15 ± 6625.7 U/mg after purification, the purification multiple was 48.91 ± 4.43 times, and the recovery was 30.96 ± 0.27%. The molecular weight of the PPO component is about 66 kDa by SDS-PAGE analysis. The optimum substrate of PPO was catechol (Vmax = 0.048 U/mL, Km = 21.70 mM) and the optimum temperature and pH were 30 °C and 7, respectively. When the temperature is above 50 °C, pH < 3 or pH > 10, the enzyme activity can be significantly inhibited. The first-order kinetic fitting shows that microwave inactivation has lesser k values, larger D values and shorter t1/2. It was found that microwave treatment is considered as an efficient and feasible way to inactive PPO by comparing the Z values and Ea values of the two thermal treatments.
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Affiliation(s)
- Jin Huang
- College of Food Science and Biology, Hebei University of Science and Technology, Shijiazhuang, 050000, China
| | - Xiaoguang Gao
- College of Food Science and Biology, Hebei University of Science and Technology, Shijiazhuang, 050000, China
| | - Lingling Su
- College of Food Science and Biology, Hebei University of Science and Technology, Shijiazhuang, 050000, China
| | - Xueqiang Liu
- College of Food Science and Biology, Hebei University of Science and Technology, Shijiazhuang, 050000, China
| | - Limin Guo
- Institute of Agro-Production Storage and Processing, Xinjiang Academy of Agricultural Sciences, Ürümqi, 830091, China
| | - Zhentao Zhang
- Technical Institute of Physics and Chemistry CAS, Beijing, 100190, China
| | - Dandan Zhao
- College of Food Science and Biology, Hebei University of Science and Technology, Shijiazhuang, 050000, China.
| | - Jianxiong Hao
- College of Food Science and Biology, Hebei University of Science and Technology, Shijiazhuang, 050000, China.
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7
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Ultrasound-assisted probiotics fermentation suspension treatment under mild heat to improve the storage quality of freshly cut lotus root. Food Chem 2022; 397:133823. [DOI: 10.1016/j.foodchem.2022.133823] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/16/2022] [Revised: 07/15/2022] [Accepted: 07/27/2022] [Indexed: 01/01/2023]
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8
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Liu X, Wang M, Xue F, Adhikari B. Application of ultrasound treatment to improve the technofunctional properties of hemp protein isolate. FUTURE FOODS 2022. [DOI: 10.1016/j.fufo.2022.100176] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/15/2022] Open
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9
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Ko E, Bai J. Effective control of antibiotic resistance using a sonication-based combinational treatment and its application to fresh food. ULTRASONICS SONOCHEMISTRY 2022; 90:106198. [PMID: 36244093 PMCID: PMC9579713 DOI: 10.1016/j.ultsonch.2022.106198] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/17/2022] [Revised: 09/16/2022] [Accepted: 10/09/2022] [Indexed: 06/16/2023]
Abstract
Antibiotics have been widely used to treat several infectious diseases. However, the overuse of antibiotics has promoted the emergence and spread of antibiotic resistant bacteria (ARB) in various fields, including the food industry. In this study, the antimicrobial efficacies of two conventional sterilization methods, mild heat, and sonication, were evaluated and optimized to develop a new strategy against ARB. Simultaneous mild heat and sonication (HS) treatment led to a significant reduction in viable cell counts, achieving a 5.58-log reduction in 4 min. However, no remarkable decrease in viable cell counts was observed in individually treated groups. Interestingly, the release of antibiotic resistance genes (ARGs) increased in a time-dependent manner in the heat-treated and HS-treated groups. The inactivation levels of ARGs increased as the HS treatment time increased from 2 to 8 min, and most ARGs were degraded after 8 min. In contrast, no significant inactivation of ARGs was observed in the heat-treated and sonication-treated groups after 8 min. These results reveal the synergistic effect of the combination treatment in controlling not only ARB but also ARGs. Finally, on applying this newly developed combination treatment to fresh food (cherry tomato and carrot juice), 3.97- and 4.28-log microbial inactivation was achieved, respectively. In addition, combination treatment did not affect food quality during storage for 5 days. Moreover, HS treatment effectively inactivated ARGs in fresh food systems.
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Affiliation(s)
- Eunjin Ko
- Division of Applied Food System, Major in Food Science & Technology, Seoul Women's University, Seoul 01797, South Korea
| | - Jaewoo Bai
- Division of Applied Food System, Major in Food Science & Technology, Seoul Women's University, Seoul 01797, South Korea.
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10
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Gao K, Rao J, Chen B. Unraveling the mechanism by which high intensity ultrasound improves the solubility of commercial pea protein isolates. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107823] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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11
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Guo Y, Wu B, Guo X, Liu D, Qiu C, Ma H. Thermosonication inactivation of horseradish peroxidase with different frequency modes: Effect on activity, structure, morphology and mechanisms. Food Chem 2022; 384:132537. [DOI: 10.1016/j.foodchem.2022.132537] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2021] [Revised: 01/06/2022] [Accepted: 02/20/2022] [Indexed: 01/11/2023]
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12
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Advances, Applications, and Comparison of Thermal (Pasteurization, Sterilization, and Aseptic Packaging) against Non-Thermal (Ultrasounds, UV Radiation, Ozonation, High Hydrostatic Pressure) Technologies in Food Processing. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12042202] [Citation(s) in RCA: 26] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
Abstract
Nowadays, food treatment technologies are constantly evolving due to an increasing demand for healthier and tastier food with longer shelf lives. In this review, our aim is to highlight the advantages and disadvantages of some of the most exploited industrial techniques for food processing and microorganism deactivation, dividing them into those that exploit high temperatures (pasteurization, sterilization, aseptic packaging) and those that operate thanks to their inherent chemical–physical principles (ultrasound, ultraviolet radiation, ozonation, high hydrostatic pressure). The traditional thermal methods can reduce the number of pathogenic microorganisms to safe levels, but non-thermal technologies can also reduce or remove the adverse effects that occur using high temperatures. In the case of ultrasound, which inactivates pathogens, recent advances in food treatment are reported. Throughout the text, novel discoveries of the last decade are presented, and non-thermal methods have been demonstrated to be more attractive for processing a huge variety of foods. Preserving the quality and nutritional values of the product itself and at the same time reducing bacteria and extending shelf life are the primary targets of conscious producers, and with non-thermal technologies, they are increasingly possible.
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13
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Zhang J, Li J, Murtaza A, Iqbal A, Zhu L, Ali SW, Usman M, Yameen R, Pan S, Hu W. Synergistic effect of high‐intensity ultrasound and β‐cyclodextrin treatments on browning control in apple juice. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15443] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Jiao Zhang
- College of Food Science and Technology Huazhong Agricultural University No. 1, Shi Zi Shan Road Wuhan 430070 China
- Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University) Ministry of Education Wuhan 430070 China
| | - Junjie Li
- College of Food Science and Technology Huazhong Agricultural University No. 1, Shi Zi Shan Road Wuhan 430070 China
- Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University) Ministry of Education Wuhan 430070 China
| | - Ayesha Murtaza
- College of Food Science and Technology Huazhong Agricultural University No. 1, Shi Zi Shan Road Wuhan 430070 China
- Department of Food Science and Technology, Faculty of Life Sciences University of Central Punjab Lahore 54000 Pakistan
| | - Aamir Iqbal
- College of Food Science and Technology Huazhong Agricultural University No. 1, Shi Zi Shan Road Wuhan 430070 China
- Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University) Ministry of Education Wuhan 430070 China
| | - Lijuan Zhu
- College of Food Science and Technology Huazhong Agricultural University No. 1, Shi Zi Shan Road Wuhan 430070 China
- Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University) Ministry of Education Wuhan 430070 China
| | - Shinawar Waseem Ali
- Institute of Agricultural Sciences University of the Punjab Quaid‐i‐Azam Campus Lahore 54590 Pakistan
| | - Muhammad Usman
- Institute of Agricultural Sciences University of the Punjab Quaid‐i‐Azam Campus Lahore 54590 Pakistan
| | - Roshan Yameen
- Institute of Agricultural Sciences University of the Punjab Quaid‐i‐Azam Campus Lahore 54590 Pakistan
| | - Siyi Pan
- College of Food Science and Technology Huazhong Agricultural University No. 1, Shi Zi Shan Road Wuhan 430070 China
- Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University) Ministry of Education Wuhan 430070 China
| | - Wanfeng Hu
- College of Food Science and Technology Huazhong Agricultural University No. 1, Shi Zi Shan Road Wuhan 430070 China
- Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University) Ministry of Education Wuhan 430070 China
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14
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Wu J, Chen H, Chen W, Zhong Q, Zhang M, Chen W. Effect of ultrasonic treatment on the activity of sugar metabolism relative enzymes and quality of coconut water. ULTRASONICS SONOCHEMISTRY 2021; 79:105780. [PMID: 34628309 PMCID: PMC8501503 DOI: 10.1016/j.ultsonch.2021.105780] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/03/2021] [Revised: 09/14/2021] [Accepted: 10/01/2021] [Indexed: 06/13/2023]
Abstract
In this study, tender coconuts were treated with high-intensity ultrasound (US) for 20 min at a frequency of 20 kHz and a power of 2400 W. Compared with control group, US treated coconut water had a higher content of total soluble solid and sugar/acid ratio along with a lower pH value and conductivity, and the contents of sucrose, fructose and glucose were also higher. Results from HS-SPME/GC-MS showed that there was no significant difference in the content of volatile compounds in coconut water before and after US treatment. The activities of sugar metabolism enzymes such as sucrose phosphate synthase, sucrose synthase, acid invertase (AI) and neutral invertase were inhibited by US, of which AI had the strongest inactivation. Circular dichroism and fluorescence spectra showed that the secondary and tertiary structure of AI molecule were destroyed with the increase of US intensity and time, which was confirmed by the change of particle size distribution pattern and scanning electron microscopy. Molecular docking and molecular dynamics showed that US treatment prevented the recognition and binding of sucrose and AI molecules, thereby inhibiting the decomposition of sucrose. In conclusion, our results indicate that US can inhibit the activity of AI and maintain the sugar content to increase the quality as well as extend the shelflife of coconut water, which will bring more commercial value.
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Affiliation(s)
- Jilin Wu
- College of Food Science and Engineering, Hainan University, 58 Renmin Road, Haikou, Hainan 570228, PR China
| | - Haiming Chen
- College of Food Science and Engineering, Hainan University, 58 Renmin Road, Haikou, Hainan 570228, PR China; Maritime Academy, Hainan Vocational University of Science and Technology, 18 Qingshan Road, Haikou, Hainan 571126, PR China
| | - Wenxue Chen
- College of Food Science and Engineering, Hainan University, 58 Renmin Road, Haikou, Hainan 570228, PR China
| | - Qiuping Zhong
- College of Food Science and Engineering, Hainan University, 58 Renmin Road, Haikou, Hainan 570228, PR China
| | - Ming Zhang
- College of Food Science and Engineering, Hainan University, 58 Renmin Road, Haikou, Hainan 570228, PR China.
| | - Weijun Chen
- College of Food Science and Engineering, Hainan University, 58 Renmin Road, Haikou, Hainan 570228, PR China.
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15
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Characterization of Germin-like Proteins (GLPs) and Their Expression in Response to Abiotic and Biotic Stresses in Cucumber. HORTICULTURAE 2021. [DOI: 10.3390/horticulturae7100412] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
Abstract
Germins and germin-like proteins (GLPs) are glycoproteins closely associated with plant development and stress response in the plant kingdom. Here, we carried out genome-wide identification and expression analysis of the GLP gene family in cucumber to study their possible functions. A total of 38 GLP genes were identified in cucumber, which could be mapped to six out of the seven cucumber chromosomes. A phylogenetic analysis of the GLP members from cucumber, Arabidopsis and rice showed that these GLPs could be divided into six groups, and cucumber GLPs in the same group had highly similar conserved motif distribution and gene structure. Gene duplication analysis revealed that six cucumber GLP genes were located in the segmental duplication regions of cucumber chromosomes, while 14 genes were associated with tandem duplications. Tissue expression profiles of cucumber GLP genes showed that many genes were preferentially expressed in specific tissues. In addition, some cucumber GLP genes were differentially expressed under salt, drought and ABA treatments, as well as under DM inoculation. Our results provide important information for the functional identification of GLP genes in the growth, development and stress response of cucumber.
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Thermal Inactivation Kinetics of Kudzu ( Pueraria lobata) Polyphenol Oxidase and the Influence of Food Constituents. Foods 2021; 10:foods10061320. [PMID: 34201165 PMCID: PMC8226850 DOI: 10.3390/foods10061320] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2021] [Revised: 06/04/2021] [Accepted: 06/04/2021] [Indexed: 11/17/2022] Open
Abstract
The thermal inactivation kinetics of kudzu (Pueraria lobata) polyphenol oxidase (PPO) were investigated in model and food systems. PPO in kudzu tissue (tPPO) showed a higher thermostability than that of PPO in crude extract (cPPO) and purification fractions (pPPO). The PPO inactivation rate constant (k) increased with an increase in temperature, and tPPO showed the lowest k value, followed by that of cPPO and pPPO at the same temperature, indicating that PPO in the food system was more resistant to thermal treatment. Food constituents (pectin, starch, sucrose, and bovine serum albumin) in the food system decreased the activity of PPO but increased the thermostability of PPO, among which pectin exhibited the strongest protective effect against thermal inactivation, and the influence of sucrose was much slighter than that of other macromolecules. Fluorescence emission spectra indicated that pPPO exhibited stronger interactions with pectin than sucrose, and pPPO with pectin showed a more stable conformation under thermal treatment.
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Effect of high pressure carbon dioxide on the browning inhibition of sugar-preserved orange peel. J CO2 UTIL 2021. [DOI: 10.1016/j.jcou.2021.101467] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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18
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Li H, Hu Y, Zhao X, Wan W, Du X, Kong B, Xia X. Effects of different ultrasound powers on the structure and stability of protein from sea cucumber gonad. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110403] [Citation(s) in RCA: 39] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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19
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Panigrahi C, Mishra HN, De S. Effect of ozonation parameters on nutritional and microbiological quality of sugarcane juice. J FOOD PROCESS ENG 2020. [DOI: 10.1111/jfpe.13542] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Affiliation(s)
| | - Hari Niwas Mishra
- Department of Agricultural and Food Engineering IIT Kharagpur Kharagpur India
| | - Sirshendu De
- Department of Chemical Engineering IIT Kharagpur Kharagpur India
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Molecular evidence for the involvement of cotton GhGLP2, in enhanced resistance to Verticillium and Fusarium Wilts and oxidative stress. Sci Rep 2020; 10:12510. [PMID: 32719475 PMCID: PMC7385154 DOI: 10.1038/s41598-020-68943-x] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2020] [Accepted: 04/22/2020] [Indexed: 11/24/2022] Open
Abstract
Germin-like proteins (GLPs) are a diverse and ubiquitous family of plant glycoproteins belonging to the cupin super family; they play considerable roles in plant responses against various abiotic and biotic stresses. Here, we provide evidence that GLP2 protein from cotton (Gossypium hirsutum) functions in plant defense responses against Verticillium dahliae, Fusarium oxysporum and oxidative stress. Purified recombinant GhGLP2 exhibits superoxide dismutase (SOD) activity and inhibits spore germination of pathogens. Virus-induced silencing of GhGLP2 in cotton results in increased susceptibility to pathogens, plants exhibited severe wilt on leaves, enhanced vascular browning and suppressed callose deposition. Transgenic Arabidopsis (Arabidopsis thaliana) plants overexpressing GhGLP2 showed significant resistance to V. dahliae and F. oxysporum, with reduced mycelia growth, increased callose deposition and cell wall lignification at infection sites on leaves. The enhanced tolerance of GhGLP2-transgenic Arabidopsis to oxidative stress was investigated by methyl viologen and ammonium persulfate treatments, along with increased H2O2 production. Further, the expression of several defense-related genes (PDF1.2, LOX2, and VSP1) or oxidative stress-related genes (RbohD, RbohF) was triggered by GhGLP2. Thus, our results confirmed the involvement of GhGLP2 in plant defense response against Verticillium and Fusarium wilt pathogens and stress conditions.
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Iqbal A, Murtaza A, Marszałek K, Iqbal MA, Chughtai MFJ, Hu W, Barba FJ, Bi J, Liu X, Xu X. Inactivation and structural changes of polyphenol oxidase in quince (Cydonia oblonga Miller) juice subjected to ultrasonic treatment. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:2065-2073. [PMID: 31875969 DOI: 10.1002/jsfa.10229] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/10/2019] [Revised: 09/17/2019] [Accepted: 12/26/2019] [Indexed: 06/10/2023]
Abstract
BACKGROUND Polyphenol oxidase (PPO) is considered a problem in the food industry because it starts browning reactions during fruit and vegetable processing. Ultrasonic treatment is a technology used to inactivate the enzyme; however, the mechanism behind PPO inactivation is still unclear. For this reason, the inactivation, aggregation, and structural changes in PPO from quince juice subjected to ultrasonic treatments were investigated. Different intensities and times of ultrasonic treatment were used. Changes in the activity, aggregation, conformation, and structure of PPO were investigated through different structural analyses. RESULTS Compared to untreated juice, the PPO activity in treated juice was reduced to 35% at a high ultrasonic intensity of 400 W for 20 min. The structure of PPO determined from particle size distribution (PSD) analysis showed that ultrasound treatment caused initial dissociation and subsequent aggregation leading to structural modification. The spectra of circular dichroism (CD) analysis of ultrasonic treated PPO protein showed a significant loss of α-helix, and reorganization of secondary structure. Fluorescence analysis showed a significant increase in fluorescence intensity of PPO after ultrasound treatment with evident blue shift, revealing disruption in the tertiary structure. CONCLUSION In summary, ultrasonic treatment triggered protein aggregation, distortion of tertiary structure, and loss of α-helix conformation of secondary structure causing inactivation of the PPO enzyme. Hence, ultrasound processing at high intensity and duration could cause the inactivation of the PPO enzyme by inducing aggregation and structural modifications. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Aamir Iqbal
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Ayesha Murtaza
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Krystian Marszałek
- Department of Fruit and Vegetable Product Technology, Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology, Warsaw, Poland
| | - M Amjed Iqbal
- Institute of Agricultural and Resource Economics, University of Agriculture Faisalabad, Faisalabad, Pakistan
| | - Muhammad F J Chughtai
- Department of Food Science & Technology, Khwaja Fareed University of Engineering and Information Technology, Rahim Yar Khan, Pakistan
| | - Wanfeng Hu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Francisco J Barba
- Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, València, Spain
| | - Jinfeng Bi
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS), Beijing, China
| | - Xuan Liu
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS), Beijing, China
| | - Xiaoyun Xu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
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Zhao Y, Wang X, Li D, Tang H, Yu D, Wang L, Jiang L. Effect of anionic polysaccharides on conformational changes and antioxidant properties of protein-polyphenol binary covalently-linked complexes. Process Biochem 2020. [DOI: 10.1016/j.procbio.2019.10.021] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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23
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Effect of Applied Voltage on the Aggregation and Conformational Changes in Peroxidase Under Electrospray. FOOD BIOPROCESS TECH 2019. [DOI: 10.1007/s11947-019-02390-z] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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24
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Iqbal A, Murtaza A, Hu W, Ahmad I, Ahmed A, Xu X. Activation and inactivation mechanisms of polyphenol oxidase during thermal and non-thermal methods of food processing. FOOD AND BIOPRODUCTS PROCESSING 2019. [DOI: 10.1016/j.fbp.2019.07.006] [Citation(s) in RCA: 55] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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25
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Murtaza A, Iqbal A, Linhu Z, Liu Y, Xu X, Pan S, Hu W. Effect of high-pressure carbon dioxide on the aggregation and conformational changes of polyphenol oxidase from apple (Malus domestica) juice. INNOV FOOD SCI EMERG 2019. [DOI: 10.1016/j.ifset.2019.03.001] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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Ultrasonic Processing Induced Activity and Structural Changes of Polyphenol Oxidase in Orange ( Citrus sinensis Osbeck). Molecules 2019; 24:molecules24101922. [PMID: 31109085 PMCID: PMC6572353 DOI: 10.3390/molecules24101922] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2019] [Revised: 05/08/2019] [Accepted: 05/14/2019] [Indexed: 11/16/2022] Open
Abstract
Apart from non-enzymatic browning, polyphenol oxidase (PPO) also plays a role in the browning reaction of orange (Citrus sinensis Osbeck) juice, and needs to be inactivated during the processing. In this study, the protein with high PPO activity was purified from orange (Citrus sinensis Osbeck) and inactivated by ultrasonic processing. Fluorescence spectroscopy, circular dichroism (CD) and Dynamic light scattering (DLS) were used to investigate the ultrasonic effect on PPO activity and structural changes on purified PPO. DLS analysis illustrated that ultrasonic processing leads to initial dissociation and final aggregation of the protein. Fluorescence spectroscopy analysis showed the decrease in fluorescence intensity leading to the exposure of Trp residues to the polar environment, thereby causing the disruption of the tertiary structure after ultrasonic processing. Loss of α-helix conformation leading to the reorganization of secondary structure was triggered after the ultrasonic processing, according to CD analysis. Ultrasonic processing could induce aggregation and modification in the tertiary and secondary structure of a protein containing high PPO activity in orange (Citrus sinensis Osbeck), thereby causing inactivation of the enzyme.
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27
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Effect of ultrasound pretreatment with mono-frequency and simultaneous dual frequency on the mechanical properties and microstructure of whey protein emulsion gels. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.11.007] [Citation(s) in RCA: 59] [Impact Index Per Article: 11.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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28
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Yao K, Xia Y, Gao H, Chen W, Hou J, Jiang Z. Influence of Ultrasonic Power and Ultrasonic Time on the Physicochemical and Functional Properties of Whey Protein Isolate. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2019. [DOI: 10.1515/ijfe-2017-0370] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/23/2023]
Abstract
AbstractThe effects of ultrasonic powers (0, 200, 400, 600 or 800 W) and ultrasonic times (20 or 40 min) on the physicochemical and functional properties of whey protein isolate (WPI) dispersions were investigated. Particle size of WPI dispersions was minimized after sonication. Compared with untreated WPI, free sulfhydryl groups of ultrasound-treated WPI significantly decreased, while surface hydrophobicity of WPI was remarkably enhanced. After WPI dispersion was treated by ultrasound, its gel strength enhanced. Ultrasound treatment remarkably decreased turbidity of WPI suspension and its turbidity significantly decreased by 78.8 % at the ultrasonic power of 600 W for 40 min. Emulsification activity of sonicated WPI dispersions and its emulsion stability greatly increased. Therefore, ultrasound treatment could improve functional properties and change physicochemical properties.
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Affiliation(s)
- Kun Yao
- Ministry of Education, College of Food Science and Technology, Key Laboratory of Dairy Science (Northeast Agricultural University), Harbin150030, PR China
- College of Food Science and Technology, South China University of Technology, Guangzhou510000, PR China
| | - Yu Xia
- Ministry of Education, College of Food Science and Technology, Key Laboratory of Dairy Science (Northeast Agricultural University), Harbin150030, PR China
| | - Hao Gao
- Ministry of Education, College of Food Science and Technology, Key Laboratory of Dairy Science (Northeast Agricultural University), Harbin150030, PR China
| | - Wei Chen
- Ministry of Education, College of Food Science and Technology, Key Laboratory of Dairy Science (Northeast Agricultural University), Harbin150030, PR China
| | - Juncai Hou
- Ministry of Education, College of Food Science and Technology, Key Laboratory of Dairy Science (Northeast Agricultural University), Harbin150030, PR China
| | - Zhanmei Jiang
- Ministry of Education, College of Food Science and Technology, Key Laboratory of Dairy Science (Northeast Agricultural University), Harbin150030, PR China
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Cichoski AJ, Silva MS, Leães YSV, Brasil CCB, de Menezes CR, Barin JS, Wagner R, Campagnol PCB. Ultrasound: A promising technology to improve the technological quality of meat emulsions. Meat Sci 2019; 148:150-155. [DOI: 10.1016/j.meatsci.2018.10.009] [Citation(s) in RCA: 40] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2018] [Revised: 09/11/2018] [Accepted: 10/10/2018] [Indexed: 11/26/2022]
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30
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Inactivation, Aggregation and Conformational Changes of Polyphenol Oxidase from Quince ( Cydonia oblonga Miller) Juice Subjected to Thermal and High-Pressure Carbon Dioxide Treatment. Molecules 2018; 23:molecules23071743. [PMID: 30018206 PMCID: PMC6099494 DOI: 10.3390/molecules23071743] [Citation(s) in RCA: 32] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2018] [Revised: 07/11/2018] [Accepted: 07/12/2018] [Indexed: 12/03/2022] Open
Abstract
Polyphenol oxidase (PPO) causes the browning reaction in fruits and vegetables and deteriorates the quality. Thermal treatment for enzyme inactivation may result in defects as opposed to high pressure CO2 (HPCD) processing. In this study, the changes in activity, dissociation, aggregation and conformation of purified PPO from thermal and HPCD treated juice were investigated. HPCD exhibited inactivation of PPO at 55–65 °C whereas thermal processing alone at the same temperature resulted in PPO still showing activity. Under thermal treatment at 25 and 65 °C, the browning degree was higher (0.39 and 0.24) than for HPCD-treated juice (0.23 and 0.12). Fluorescence and circular dichroism spectral results indicated that HPCD induced large decreases in intensities, revealing a rearrangement of the secondary structure and destruction of the native configuration of the PPO molecule. The particle size distribution (PSD) pattern revealed structural modification leading to initial dissociation and subsequent aggregation of PPO after HPCD treatment. Polyacrylamide gel electrophoresis (PAGE) analysis exhibited that molecular size of protein was 40 kDa. In conclusion, the HPCD method was found to be more effective than thermal treatment to inactivate PPO. Structural modifications provided better insights into the phenomena of activation and inactivation of PPO.
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Zafra A, Castro AJ, Alché JDD. Identification of novel superoxide dismutase isoenzymes in the olive (Olea europaea L.) pollen. BMC PLANT BIOLOGY 2018; 18:114. [PMID: 29884131 PMCID: PMC5994013 DOI: 10.1186/s12870-018-1328-z] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/18/2017] [Accepted: 05/24/2018] [Indexed: 05/02/2023]
Abstract
BACKGROUND Among antioxidant enzymes, the superoxide dismutase (SOD) family is a major actor in catalysing the disproportionation of superoxide. Apart from its role as antioxidant, these enzymes have a role in cell signalling, and Cu,Zn-SOD proteins are also major pollen allergens. In order to deepen our understanding of the SOD isoenzymes present in olive pollen and to analyse the molecular variability of the pollen Cu,Zn-SOD family, we carried out biochemical, transcriptomic and localization studies of pollen grains from different olive cultivars and other allergenic species. RESULTS Olive pollen showed a high rate of total SOD activity in all cultivars assayed, which did not correlate with pollen viability. Mass spectrometry analysis together with activity assays and Western blotting experiments enabled us to identify new forms of Cu,Zn-SOD enzyme (including chloroplastidic and peroxisomal forms) as well as differentially expressed Mn-, Fe- and Cu,Zn-SOD isoenzymes among the pollen of different olive cultivars and allergenic species. Ultrastructural localization of Cu,Zn-SOD revealed its plastidial localization in the pollen grain. We also identified the occurrence of a shorter form of one of the cytosolic Cu,Zn-SOD enzymes, likely as the result of alternative splicing. This shorter enzyme showed lower SOD activity as compared to the full length form. CONCLUSIONS The presence of multiple SOD isoenzymes in the olive pollen could be related to the need of finely tuning the ROS metabolism during the transition from its quiescent condition at maturity to a highly metabolically active state at germination.
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Grants
- BFU2016-77243-P Secretaría de Estado de Investigación, Desarrollo e Innovación
- RTC-2016-4824-2 Secretaría de Estado de Investigación, Desarrollo e Innovación
- RTC-2015-4181-2 Secretaría de Estado de Investigación, Desarrollo e Innovación
- BFU2011-22779 Secretaría de Estado de Investigación, Desarrollo e Innovación
- 201540E065 Consejo Superior de Investigaciones Científicas
- 201840E055 Consejo Superior de Investigaciones Científicas
- P2010-AGR6274 Consejería de Economía, Innovación, Ciencia y Empleo, Junta de Andalucía
- P2011-CVI-7487 Consejería de Economía, Innovación, Ciencia y Empleo, Junta de Andalucía
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Affiliation(s)
- Adoración Zafra
- Plant Reproductive Biology Research Laboratory, Estación Experimental del Zaidín, Consejo Superior de Investigaciones Científicas (CSIC), Department of Biochemistry, Cell and Molecular Biology of Plants, Profesor Albareda 1, 18008 Granada, Spain
| | - Antonio Jesús Castro
- Plant Reproductive Biology Research Laboratory, Estación Experimental del Zaidín, Consejo Superior de Investigaciones Científicas (CSIC), Department of Biochemistry, Cell and Molecular Biology of Plants, Profesor Albareda 1, 18008 Granada, Spain
| | - Juan de Dios Alché
- Plant Reproductive Biology Research Laboratory, Estación Experimental del Zaidín, Consejo Superior de Investigaciones Científicas (CSIC), Department of Biochemistry, Cell and Molecular Biology of Plants, Profesor Albareda 1, 18008 Granada, Spain
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Murtaza A, Muhammad Z, Iqbal A, Ramzan R, Liu Y, Pan S, Hu W. Aggregation and Conformational Changes in Native and Thermally Treated Polyphenol Oxidase From Apple Juice ( Malus domestica). Front Chem 2018; 6:203. [PMID: 29922647 PMCID: PMC5996027 DOI: 10.3389/fchem.2018.00203] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2017] [Accepted: 05/15/2018] [Indexed: 12/30/2022] Open
Abstract
This study investigated the effects of heat treatment after purification on dissociation, aggregation, and structural modification of polyphenol oxidase (PPO) activity from apple (Malus domestica) juice. PPO activity at the 70°C for 10 min was still activated and drastically decreased since 20-60 min with catechol and pyrogallol as substrate. Moreover, spectral results of fluorescence and circular dichroism (CD) indicated that increasing temperature for shorter and longer durations can cause reorganization of the secondary structure of PPO and demolished the native configuration of PPO respectively. Compared with native PPO, all thermally treated PPO showed reduced activity with gradually increasing particle size shift toward section III of some fully assembled proteins treated at 70°C for 10 min (2,670 nm). Polyacrylamide gel electrophoresis (PAGE) analysis also exhibited the increase in protein content at the 70°C for 10 min with molecular size 35 kDa (7.7 ± 0.016c). Hence, thermally treated juice subjected to purification at high temperature for a short time could induce the aggregation of protein and is not really effective for PPO inactivation. For PPO, higher degree of long duration can induce the inactivation of the enzyme after processing.
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Affiliation(s)
- Ayesha Murtaza
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agriculture University, Wuhan, China
| | - Zafarullah Muhammad
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agriculture University, Wuhan, China
| | - Aamir Iqbal
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agriculture University, Wuhan, China
| | - Rabia Ramzan
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agriculture University, Wuhan, China
| | - Yan Liu
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agriculture University, Wuhan, China
| | - Siyi Pan
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agriculture University, Wuhan, China
| | - Wanfeng Hu
- Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agriculture University, Wuhan, China
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Ding Q, Zhang T, Niu S, Cao F, Wu-Chen RA, Luo L, Ma H. Impact of ultrasound pretreatment on hydrolysate and digestion products of grape seed protein. ULTRASONICS SONOCHEMISTRY 2018; 42:704-713. [PMID: 29429721 DOI: 10.1016/j.ultsonch.2017.11.027] [Citation(s) in RCA: 43] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/28/2017] [Revised: 11/19/2017] [Accepted: 11/20/2017] [Indexed: 05/04/2023]
Abstract
The effects of ultrasound pretreatment with different working modes, including mono frequency ultrasound (MFU), simultaneous dual frequency ultrasound (SDFU) and alternate dual frequency ultrasound (ADFU) using energy-gather counter flow ultrasound equipment, on the degree of hydrolysis (DH) of grape seed protein (GSP) hydrolysate and IC50 of GSP digestion products were studied. Amino acid composition analysis (AACA), ultraviolet-visible (UV) spectroscopy and atomic force microscopy (AFM) of GSP with different ultrasound pretreatments were measured. The results showed that MFU, SDFU and ADFU pretreatments improved the DH and reduced the IC50 of GSP significantly (P < .05). The MFU of 20 kHz and SDFU of 20/40 kHz showed higher ACE inhibitory activity within the MFU and SDFU groups, respectively. ADFU of 20/35 kHz produced the highest ACE inhibitory activity among the three working modes (MFU, SDFU and ADFU). AACA showed that all the working modes of the ultrasound pretreatment could increase the amount of hydrophobic amino acids and the total amino acids. The changes in UV spectra and amino acid analysis indicated the unfolding of protein structure and exposure of more hydrophobic groups by SDFU and ADFU pretreatments. AFM analysis of the GSP indicated that the microstructures were destroyed and the particle size reduced after dual-frequency ultrasound pretreatments. Therefore, energy-gather counter flow ultrasound pretreatment is an effective method to improve the DH and reducing the IC50 due to the changes of molecular conformation and effects on the microstructure by sonochemistry of GSP. In conclusion, it is necessary to select the frequency and working modes of ultrasound pretreatment for the preparation of ACE inhibitory peptide of GSP.
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Affiliation(s)
- Qingzhi Ding
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China; Institute of Agricultural Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China; Key Laboratory for Physical Processing of Agricultural Products, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China; Jiangsu Provincial Research Center of Bio-Process and Separation Engineering of Agri-Products, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China
| | - Ting Zhang
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China; Key Laboratory for Physical Processing of Agricultural Products, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China
| | - Shuai Niu
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China
| | - Feifan Cao
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China
| | - Ricardo Antonio Wu-Chen
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China; Key Laboratory for Physical Processing of Agricultural Products, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China
| | - Lin Luo
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China; Key Laboratory for Physical Processing of Agricultural Products, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China; Jiangsu Provincial Research Center of Bio-Process and Separation Engineering of Agri-Products, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China
| | - Haile Ma
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China; Institute of Agricultural Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China.
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Tsikrika K, Chu BS, Bremner DH, Lemos MA. The effect of different frequencies of ultrasound on the activity of horseradish peroxidase. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2017.11.021] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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35
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Impact of ultrasonication on the physicochemical properties of sorghum kafirin and in vitro pepsin-pancreatin digestibility of sorghum gluten-like flour. Food Chem 2018; 240:1121-1130. [DOI: 10.1016/j.foodchem.2017.08.046] [Citation(s) in RCA: 26] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2017] [Revised: 08/03/2017] [Accepted: 08/15/2017] [Indexed: 10/19/2022]
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Rojas ML, Trevilin JH, Funcia EDS, Gut JAW, Augusto PED. Using ultrasound technology for the inactivation and thermal sensitization of peroxidase in green coconut water. ULTRASONICS SONOCHEMISTRY 2017; 36:173-181. [PMID: 28069198 DOI: 10.1016/j.ultsonch.2016.11.028] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/21/2016] [Revised: 11/22/2016] [Accepted: 11/22/2016] [Indexed: 06/06/2023]
Abstract
Green coconut water has unique nutritional and sensorial qualities. Despite the different technologies already studied, its enzymatic stability is still challenging. This study evaluated the use of ultrasound technology (US) for inactivating/sensitizing coconut water peroxidase (POD). The effect of both US application alone and as a pre-treatment to thermal processing was evaluated. The enzyme activity during US processing was reduced 27% after 30min (286W/L, 20kHz), demonstrating its high resistance. The thermal inactivation was described by the Weibull model under non-isothermal conditions. The enzyme became sensitized to heat after US pre-treatment. Further, the use of US resulted in more uniform heat resistance. The results suggest that US is a good technology for sensitizing enzymes before thermal processing (even for an enzyme with high thermal resistance). Therefore, the use of this technology could decrease the undesirable effects of long times and/or the high temperatures of the conventional thermal processing.
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Affiliation(s)
- Meliza Lindsay Rojas
- Department of Agri-food Industry, Food and Nutrition (LAN), Luiz de Queiroz College of Agriculture (ESALQ), University of São Paulo (USP), Piracicaba, SP, Brazil
| | - Júlia Hellmeister Trevilin
- Department of Agri-food Industry, Food and Nutrition (LAN), Luiz de Queiroz College of Agriculture (ESALQ), University of São Paulo (USP), Piracicaba, SP, Brazil
| | - Eduardo Dos Santos Funcia
- Department of Chemical Engineering, Escola Politécnica, University of São Paulo (USP), São Paulo, SP, Brazil
| | - Jorge Andrey Wilhelms Gut
- Department of Chemical Engineering, Escola Politécnica, University of São Paulo (USP), São Paulo, SP, Brazil; Food Research Center (FoRC), University of São Paulo, São Paulo, SP, Brazil
| | - Pedro Esteves Duarte Augusto
- Department of Agri-food Industry, Food and Nutrition (LAN), Luiz de Queiroz College of Agriculture (ESALQ), University of São Paulo (USP), Piracicaba, SP, Brazil.
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Xu W, Wu F, Zhao Y, Zhou R, Wang H, Zheng X, Ni B. Study on the noncoincidence effect phenomenon using matrix isolated Raman spectra and the proposed structural organization model of acetone in condense phase. Sci Rep 2017; 7:43835. [PMID: 28256639 PMCID: PMC5335557 DOI: 10.1038/srep43835] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/16/2016] [Accepted: 01/31/2017] [Indexed: 12/03/2022] Open
Abstract
The isotropic and anisotropic Raman spectra of acetone and deuterated acetone isolated in an argon matrix have been recorded for the understanding of noncoincidence effect (NCE) phenomenon. According to the matrix isolated Raman spectra and DFT calculations, we proposed aggregated model for the explanations of the acetone C=O vibration NCE phenomenon and its concentration effect. The experimental data were in consistence with the DFT calculations performed at the B3LYP-D3/6-311 G (d,p) levels based on the proposed model. The experimental identification of the monomer, dimer and trimer are reported here, and the dynamic of the transformation from monomer to aggregated structure can be easily controlled by tuning annealing temperature.
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Affiliation(s)
- Wenwen Xu
- Department of Chemistry and Engineering Research Center for Eco-dyeing and Finishing of Textiles, MOE, Zhejiang Sci-Tech University, Hangzhou 310018, China
| | - Fengqi Wu
- Department of Chemistry and Engineering Research Center for Eco-dyeing and Finishing of Textiles, MOE, Zhejiang Sci-Tech University, Hangzhou 310018, China
| | - Yanying Zhao
- Department of Chemistry and Engineering Research Center for Eco-dyeing and Finishing of Textiles, MOE, Zhejiang Sci-Tech University, Hangzhou 310018, China
| | - Ran Zhou
- Department of Chemistry and Engineering Research Center for Eco-dyeing and Finishing of Textiles, MOE, Zhejiang Sci-Tech University, Hangzhou 310018, China
| | - Huigang Wang
- Department of Chemistry and Engineering Research Center for Eco-dyeing and Finishing of Textiles, MOE, Zhejiang Sci-Tech University, Hangzhou 310018, China
| | - Xuming Zheng
- Department of Chemistry and Engineering Research Center for Eco-dyeing and Finishing of Textiles, MOE, Zhejiang Sci-Tech University, Hangzhou 310018, China
| | - Bukuo Ni
- Texas A&M Univ, Dept Chem, Commerce, TX 75429, USA
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38
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Liu S, Liu Y, Huang X, Yang W, Hu W, Pan S. Effect of ultrasonic processing on the changes in activity, aggregation and the secondary and tertiary structure of polyphenol oxidase in oriental sweet melon (Cucumis melo var. makuwa Makino). JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2017; 97:1326-1334. [PMID: 27342634 DOI: 10.1002/jsfa.7869] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/07/2015] [Revised: 05/20/2016] [Accepted: 06/20/2016] [Indexed: 06/06/2023]
Abstract
BACKGROUND Polyphenol oxidase (PPO) mainly contributes to the browning reaction of fruits and vegetables and causes serious damage to the quality of sweet melon products. However, traditional methods to inactivate browning may induce more unexpected risks than ultrasonic processing. Meanwhile, there are no reports on the effect of ultrasound on PPO directly purified from sweet melon. RESULTS The PPO in the original juice was less inactivated than the purified form when treated with ultrasound. As for purified PPO, superior to thermal treatment, less heat was needed to inactivate the PPO with ultrasonic treatment. At intensity lower than 200 W, ultrasound did not significantly affect the structure and activity of PPO (P > 0.05), and latent PPO was activated. At intensity higher than 200 W, ultrasound inactivated PPO, induced aggregation and dissociation of PPO particles and significantly decreased the α-helix structure content. CONCLUSION Low-frequency high-intensity ultrasound caused an inactivation effect and conformational changes of purified PPO from oriental sweet melons. Changes in the PPO structure induced by ultrasound eventually inactivated the enzyme. Ultrasound may be a potential method to inactivate PPO in oriental sweet melons. © 2016 Society of Chemical Industry.
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Affiliation(s)
- Siyu Liu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
- Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Ministry of Education, China
| | - Yan Liu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
- Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Ministry of Education, China
| | - Xingjian Huang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
- Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Ministry of Education, China
| | - Wenjin Yang
- College of Architecture and Materials Engineering, Hubei University of Education, Wuhan 430205, China
| | - Wanfeng Hu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
- Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Ministry of Education, China
| | - Siyi Pan
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
- Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Ministry of Education, China
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39
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Zhang Y, Ma H, Wang B, Qu W, Wali A, Zhou C. Relationships between the structure of wheat gluten and ACE inhibitory activity of hydrolysate: stepwise multiple linear regression analysis. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2016; 96:3313-3320. [PMID: 26514100 DOI: 10.1002/jsfa.7509] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/02/2015] [Revised: 05/23/2015] [Accepted: 10/26/2015] [Indexed: 06/05/2023]
Abstract
BACKGROUND Ultrasound pretreatment of wheat gluten (WG) before enzymolysis can improve the angiotensin converting enzyme (ACE) inhibitory activity of the hydrolysates by alerting the structure of substrate proteins. Establishment of a relationship between the structure of WG and ACE inhibitory activity of the hydrolysates to judge the end point of the ultrasonic pretreatment is vital. RESULTS The results of stepwise multiple linear regression (MLR) showed that the contents of free sulfhydryl, α-helix, disulfide bond, surface hydrophobicity and random coil were significantly correlated to ACE Inhibitory activity of the hydrolysate, with the standard partial regression coefficients were 3.729, -0.676, -0.252, 0.022 and 0.156, respectively. The R(2) of this model was 0.970. External validation showed that the stepwise MLR model could well predict the ACE inhibitory activity of hydrolysate based on the content of free sulfhydryl, α-helix, disulfide bond, surface hydrophobicity and random coil of WG before hydrolysis. CONCLUSION A stepwise multiple linear regression model describing the quantitative relationships between the structure of WG and the ACE Inhibitory activity of the hydrolysates was established. This model can be used to predict the endpoint of the ultrasonic pretreatment. © 2015 Society of Chemical Industry.
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Affiliation(s)
- Yanyan Zhang
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, 212013, China
| | - Haile Ma
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, 212013, China
| | - Bei Wang
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, 212013, China
| | - Wenjuan Qu
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, 212013, China
| | - Asif Wali
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, 212013, China
| | - Cunshan Zhou
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, 212013, China
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40
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Talukder MMR, Shiong SCS. Stabilization of Chromobacterium viscosum Lipase (CVL) Against Ultrasound Inactivation by the Pretreatment with Polyethylene Glycol (PEG). Appl Biochem Biotechnol 2015; 177:1742-52. [PMID: 26373941 DOI: 10.1007/s12010-015-1850-5] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2015] [Accepted: 09/09/2015] [Indexed: 11/30/2022]
Abstract
Although ultrasound has been used to accelerate many enzymatic reactions, the low stability of enzymes in such a system still remains a critical issue, limiting its industrial application. Here, we have reported that polyethylene glycol (PEG) pretreatment stabilized Chromobacterium viscosum lipase (CVL) in ultrasound-assisted water-isooctane emulsion. PEGs of different molecular weights and concentrations were used to pretreat CVL, and the pretreated lipase activities for olive oil hydrolysis were investigated at different ultrasonic powers. The best result was attained with PEG400 at 100 mg/ml for a lipase concentration of 0.02 mg/ml and an ultrasonic power of 106 W. The half-life time of PEG400-treated lipase at 106 W was 54 min, a 27-fold higher than that attained using untreated lipase. Circular dichroism (CD) spectra suggested that PEG increased the rigidity of CVL structure, which favored the lipase stability against ultrasound inactivation. These results have important implications for the exploitation of ultrasound in biocatalytic process.
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Affiliation(s)
- Md Mahabubur Rahman Talukder
- Institute of Chemical and Engineering Sciences, Singapore, Singapore. .,Department of Industrial Biotechnology, Institute of Chemical and Engineering Sciences, 1 Pesek Road, Jurong Island, Singapore, 627833, Singapore.
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