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Li Y, Luo X, Guo H, Bai J, Xiao Y, Fu Y, Wu Y, Wan H, Huang Y, Gao H. Metabolomics and metatranscriptomics reveal the influence mechanism of endogenous microbe (Staphylococcus succinus) inoculation on the flavor of fermented chili pepper. Int J Food Microbiol 2023; 406:110371. [PMID: 37659279 DOI: 10.1016/j.ijfoodmicro.2023.110371] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2023] [Revised: 08/16/2023] [Accepted: 08/25/2023] [Indexed: 09/04/2023]
Abstract
This study integrated metabolomic and metatranscriptomic techniques to examine how the endogenous microbe, Staphylococcus succinus, influenced the essential flavor of fermented chili peppers. The mechanisms governing spontaneous fermentation and S. succinus-inoculated fermentation were also elucidated. Esters (e.g., ethyl undecanoate, isoamyl acetate, and methyl salicylate), terpenes (e.g., terpinen-4-ol), and alcohols (e.g., α-terpineol, linalool, and 4-methyl-3-heptanol) were found to be the key aroma-active compounds, aspartic acid (Asp) and glutamic acid (Glu) were identified as primary flavoring free amino acids. Notably, during the early stages of S. succinus-inoculated fermentation, the production of these essential metabolites was abundant, while their gradual increase over time was observed in the case of spontaneous fermentation. Metatranscriptomic analysis revealed that S. succinus inoculation could up-regulate genes related to glycolysis, amino acid metabolism, and aroma compound synthesis. These changes sequentially boosted the production of sweet and umami free amino acids, enhanced organic acid levels, increased unique aroma compound generation, and further improved the flavor and quality of the fermented chili peppers. Therefore, S. succinus inoculation can augment the sensory quality of fermented chili peppers, making this strain a promising candidate for Sichuan pickle fermentation starters.
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Affiliation(s)
- Yumeng Li
- College of Biomass Science and Engineering and Healthy Food Evaluation Research Center, Sichuan University, Chengdu 610065, China
| | - Xiaoqin Luo
- College of Biomass Science and Engineering and Healthy Food Evaluation Research Center, Sichuan University, Chengdu 610065, China
| | - Huan Guo
- College of Biomass Science and Engineering and Healthy Food Evaluation Research Center, Sichuan University, Chengdu 610065, China
| | - Jinrong Bai
- West China School of Public Health and West China Fourth Hospital, Sichuan University, Chengdu 610041, China; Research Center for Nutrition, Metabolism & Food Safety, West China-PUMC C.C. Chen Institute of Health, Sichuan University, Chengdu 610041, China
| | - Yue Xiao
- West China School of Public Health and West China Fourth Hospital, Sichuan University, Chengdu 610041, China; Research Center for Nutrition, Metabolism & Food Safety, West China-PUMC C.C. Chen Institute of Health, Sichuan University, Chengdu 610041, China
| | - Yuan Fu
- Jian Yang City Product Quality Supervision & Testing Institute, Jianyang, China
| | - Yanping Wu
- College of Biomass Science and Engineering and Healthy Food Evaluation Research Center, Sichuan University, Chengdu 610065, China
| | - Hongyu Wan
- Jian Yang City Product Quality Supervision & Testing Institute, Jianyang, China.
| | - Yina Huang
- West China School of Public Health and West China Fourth Hospital, Sichuan University, Chengdu 610041, China; Research Center for Nutrition, Metabolism & Food Safety, West China-PUMC C.C. Chen Institute of Health, Sichuan University, Chengdu 610041, China
| | - Hong Gao
- College of Biomass Science and Engineering and Healthy Food Evaluation Research Center, Sichuan University, Chengdu 610065, China.
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Sehlaoui H, Hassikou R, Dakak H, Zouahri A, El Hasini S, Iaaich H, Ghanimi A, Douaik A. Nitrate contamination and associated health risks of the Benslimane groundwater, Morocco. ENVIRONMENTAL GEOCHEMISTRY AND HEALTH 2022; 44:4343-4358. [PMID: 35032290 DOI: 10.1007/s10653-021-01186-5] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/30/2021] [Accepted: 12/17/2021] [Indexed: 06/14/2023]
Abstract
Consumption of polluted water has harmful impacts on human health. This study examined the quality of groundwater in the Benslimane area for drinking purposes based on the Water quality index (WQI), Nitrate pollution index (NPI), and Total risk quotient (THQ) for different age groups. A total of 120 groundwater samples were collected for physicochemical analyses. The results showed WQI values ranging from 157.7 to 472.7 and an average of 279.4, with a total absence of water of excellent or good quality, and about 62.5% of the groundwater samples were of very poor quality for consumption. Nitrate concentrations ranged from 1 to 270 mg/L with an average of 64 mg/L, and 56.7% had values above the World Health Organization safety level of 50 mg/L. The NPI showed that 78.3% of the sampled sites showed very high pollution as a result of intense anthropogenic activities. High contamination is observed in the north and east of the region for arboriculture, grapes, maize, and vegetables as opposed to cereals. The health risk associated with nitrates, based on oral exposure, was much higher than dermal contact. The total risk quotient for both pathways was 0.02 to 6.58, 0.02 to 6.12, 0.06 to 17.06, and 0.05 to 13.35 for women, men, children, and infants, respectively. A total of 65, 63.3, 82.0, and 78.3% of groundwater samples presented a non-cancer health risk for women, men, children, and infants, respectively. Therefore, this study can help identify contaminated areas in order to track corrective safety measures to control groundwater quality in the region and improve sanitary conditions.
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Affiliation(s)
- Habiba Sehlaoui
- Microbiology and Molecular Biology Team, Center of Plant and Microbial Biotechnology, Biodiversity and Environment, Faculty of Sciences, Mohammed V University of Rabat, 4 Avenue Ibn Battouta, P. O. Box 1014, Rabat, Morocco.
- National Institute of Agricultural Research, Regional Center of Rabat, Research Unit On the Environment and Conservation of Natural Resources, P. O. Box 6356 - Institutes, 10101, Rabat, Morocco.
| | - Rachida Hassikou
- Microbiology and Molecular Biology Team, Center of Plant and Microbial Biotechnology, Biodiversity and Environment, Faculty of Sciences, Mohammed V University of Rabat, 4 Avenue Ibn Battouta, P. O. Box 1014, Rabat, Morocco
| | - Houria Dakak
- National Institute of Agricultural Research, Regional Center of Rabat, Research Unit On the Environment and Conservation of Natural Resources, P. O. Box 6356 - Institutes, 10101, Rabat, Morocco
| | - Abdelmjid Zouahri
- National Institute of Agricultural Research, Regional Center of Rabat, Research Unit On the Environment and Conservation of Natural Resources, P. O. Box 6356 - Institutes, 10101, Rabat, Morocco
| | - Soukaina El Hasini
- National Institute of Agricultural Research, Regional Center of Rabat, Research Unit On the Environment and Conservation of Natural Resources, P. O. Box 6356 - Institutes, 10101, Rabat, Morocco
- Department of Chemistry, Faculty of Sciences, Mohammed V University of Rabat, 4 Avenue Ibn Battouta, P. O. Box 1014, Rabat, Morocco
| | - Hamza Iaaich
- National Institute of Agricultural Research, Regional Center of Rabat, Research Unit On the Environment and Conservation of Natural Resources, P. O. Box 6356 - Institutes, 10101, Rabat, Morocco
| | - Ahmed Ghanimi
- Department of Chemistry, Faculty of Sciences, Mohammed V University of Rabat, 4 Avenue Ibn Battouta, P. O. Box 1014, Rabat, Morocco
| | - Ahmed Douaik
- National Institute of Agricultural Research, Regional Center of Rabat, Research Unit On the Environment and Conservation of Natural Resources, P. O. Box 6356 - Institutes, 10101, Rabat, Morocco
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Effects of green vegetable on nitrate and nitrite content and qualities of noodles. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01679-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
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Elegbeleye JA, Krishnamoorthy S, Bamidele OP, Adeyanju AA, Adebowale OJ, Agbemavor WSK. Health-promoting foods and food crops of West-Africa origin: The bioactive compounds and immunomodulating potential. J Food Biochem 2022; 46:e14331. [PMID: 36448596 DOI: 10.1111/jfbc.14331] [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: 02/09/2022] [Revised: 05/24/2022] [Accepted: 06/20/2022] [Indexed: 12/05/2022]
Abstract
The rural communities of the sub-Sahara regions in Africa are rich in diverse indigenous culinary knowledge and foods, food crops, and condiments such as roots/tubers, cereal, legumes/pulses, locust beans, and green leafy vegetables. These food crops are rich in micronutrients and phytochemicals, which have the potentials to address hidden hunger as well as promote health when consumed. Some examples of these are fermented foods such as ogi and plants such as Vernonia amygdalina (bitter leaf), Zingiber officinales (garlic), Hibiscus sabdariffa (Roselle), and condiments. Food crops from West Africa contain numerous bioactive substances such as saponins, alkaloids, tannins, phenolics, flavonoids, and monoterpenoid chemicals among others. These bioresources have proven biological and pharmacological activities due to diverse mechanisms of action such as immunomodulatory, anti-inflammatory, antipyretic, and antioxidant activities which made them suitable as candidates for nutraceuticals and pharma foods. This review seeks to explore the different processes such as fermentation applied during food preparation and food crops of West-African origin with health-promoting benefits. The different bioactive compounds present in such food or food crops are discussed extensively as well as the diverse application, especially regarding respiratory diseases. PRACTICAL APPLICATIONS: The plants and herbs summarized here are more easily accessible and affordable by therapists and others having a passion for promising medicinal properties of African-origin plants.The mechanisms and unique metabolic potentials of African food crops discussed in this article will promote their applicability as a template molecule for novel drug discoveries in treatment strategies for emerging diseases. This compilation of antiviral plants will help clinicians and researchers bring new preventive strategies in combating COVID-19 like viral diseases, ultimately saving millions of affected people.
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Affiliation(s)
| | - Srinivasan Krishnamoorthy
- Department of Technology Dissemination, National Institute of Food Technology, Entrepreneurship and Management, Thanjavur (NIFTEM-T), Thanjavur, Tamil Nadu, India
| | | | - Adeyemi A Adeyanju
- Department of Food Science and Microbiology, Landmark University, Omu-Aran, Nigeria
| | | | - Wisdom Selorm Kofi Agbemavor
- Radiation Technology Centre, Biotechnology and Nuclear Agriculture Research Institute, Ghana Atomic Energy Commission, Legon Accra, Ghana
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Zhao XX, Lin FJ, Li H, Li HB, Wu DT, Geng F, Ma W, Wang Y, Miao BH, Gan RY. Recent Advances in Bioactive Compounds, Health Functions, and Safety Concerns of Onion ( Allium cepa L.). Front Nutr 2021; 8:669805. [PMID: 34368207 PMCID: PMC8339303 DOI: 10.3389/fnut.2021.669805] [Citation(s) in RCA: 42] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2021] [Accepted: 06/28/2021] [Indexed: 12/19/2022] Open
Abstract
Onion (Allium cepa L.) is a common vegetable, widely consumed all over the world. Onion contains diverse phytochemicals, including organosulfur compounds, phenolic compounds, polysaccharides, and saponins. The phenolic and sulfur-containing compounds, including onionin A, cysteine sulfoxides, quercetin, and quercetin glucosides, are the major bioactive constituents of onion. Accumulated studies have revealed that onion and its bioactive compounds possess various health functions, such as antioxidant, antimicrobial, anti-inflammatory, anti-obesity, anti-diabetic, anticancer, cardiovascular protective, neuroprotective, hepatorenal protective, respiratory protective, digestive system protective, reproductive protective, and immunomodulatory properties. Herein, the main bioactive compounds in onion are summarized, followed by intensively discussing its major health functions as well as relevant molecular mechanisms. Moreover, the potential safety concerns about onion contamination and the ways to mitigate these issues are also discussed. We hope that this paper can attract broader attention to onion and its bioactive compounds, which are promising ingredients in the development of functional foods and nutraceuticals for preventing and managing certain chronic diseases.
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Affiliation(s)
- Xin-Xin Zhao
- Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, Chengdu, China
- Chengdu National Agricultural Science and Technology Center, Chengdu, China
| | - Fang-Jun Lin
- Burnett School of Biomedical Sciences, University of Central Florida, Orlando, FL, United States
| | - Hang Li
- Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, Chengdu, China
| | - Hua-Bin Li
- Guangdong Provincial Key Laboratory of Food, Nutrition, and Health, Department of Nutrition, School of Public Health, Sun Yat-sen University, Guangzhou, China
| | - Ding-Tao Wu
- Key Laboratory of Coarse Cereal Processing (Ministry of Agriculture and Rural Affairs), Sichuan Engineering and Technology Research Center of Coarse Cereal Industralization, Chengdu University, Chengdu, China
| | - Fang Geng
- Key Laboratory of Coarse Cereal Processing (Ministry of Agriculture and Rural Affairs), Sichuan Engineering and Technology Research Center of Coarse Cereal Industralization, Chengdu University, Chengdu, China
| | - Wei Ma
- Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, Chengdu, China
- Chengdu National Agricultural Science and Technology Center, Chengdu, China
| | - Yu Wang
- Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, Chengdu, China
- Chengdu National Agricultural Science and Technology Center, Chengdu, China
| | - Bao-He Miao
- Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, Chengdu, China
- Chengdu National Agricultural Science and Technology Center, Chengdu, China
| | - Ren-You Gan
- Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, Chengdu, China
- Chengdu National Agricultural Science and Technology Center, Chengdu, China
- Key Laboratory of Coarse Cereal Processing (Ministry of Agriculture and Rural Affairs), Sichuan Engineering and Technology Research Center of Coarse Cereal Industralization, Chengdu University, Chengdu, China
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Devlamynck R, Fernandes de Souza M, Bog M, Leenknegt J, Eeckhout M, Meers E. Effect of the growth medium composition on nitrate accumulation in the novel protein crop Lemna minor. ECOTOXICOLOGY AND ENVIRONMENTAL SAFETY 2020; 206:111380. [PMID: 33011511 DOI: 10.1016/j.ecoenv.2020.111380] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/15/2020] [Revised: 09/14/2020] [Accepted: 09/17/2020] [Indexed: 06/11/2023]
Abstract
Duckweed is a potential alternative protein source for food and feed. However, little is known about the nitrate accumulation in this plant. A high nitrate level in vegetables can indirectly lead to an elevated intake of nitrites and N-nitroso compounds, increasing the risk of diseases for humans and animals. This research hypothesizes that the nitrate accumulation of Lemna minor differs between growing media. Additionally, it evaluates whether legal safety levels of nitrate for human and animal intake are exceeded. The duckweed was grown on (i) rainwater, and (ii) three synthetic media containing different nutrient levels. Furthermore, (iii) biological effluent of swine manure treatment and (iv) aquaculture effluent from pikeperch production were used, as these are potential media for closing nutrient loops in the agriculture sector. It was found that nitrate levels increased with the increasing availability of macronutrients in the water, and pH showed a particularly strong negative correlation with the nitrate levels in the plant. Nevertheless, nitrate content never exceeded 530 mg NO3 kg-1 fresh weight. To conclude, Lemna minor's nitrate content was below safety limits for human consumption in all tested growing media; however, a potential risk for ruminants was observed as these are more sensitive to nitrate conversions in their gastro-intestinal track.
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Affiliation(s)
- Reindert Devlamynck
- Ghent University, Department of Green Chemistry and Technology, Coupure Links 653, 9000, Ghent, Belgium; Provincial Research and Advice Centre for Agriculture and Horticulture (Inagro vzw), Ieperseweg 87, 8800, Roeselare-Beitem, Belgium.
| | | | - Manuela Bog
- University of Greifswald, Institute of Botany and Landscape Ecology, Soldmannstr. 15, D-17489, Greifswald, Germany
| | - Jan Leenknegt
- Provincial Research and Advice Centre for Agriculture and Horticulture (Inagro vzw), Ieperseweg 87, 8800, Roeselare-Beitem, Belgium
| | - Mia Eeckhout
- Ghent University, Department of Food Technology, Safety and Health, Valentin Vaerwyckweg 1, 9000, Ghent, Belgium
| | - Erik Meers
- Ghent University, Department of Green Chemistry and Technology, Coupure Links 653, 9000, Ghent, Belgium
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