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Guo J, Xu J, Chen J. Study on the Interaction Mechanism Between Soybean Protein Isolates and Lemon Flavor: Isomerization and Degradation of Citral. Front Nutr 2022; 9:929023. [PMID: 35938129 PMCID: PMC9355578 DOI: 10.3389/fnut.2022.929023] [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: 04/26/2022] [Accepted: 05/26/2022] [Indexed: 11/13/2022] Open
Abstract
By headspace solid-phase microextraction/gas chromatography-mass spectrometry, the effects of 1% (w/v) alcohol denatured soybean protein isolates (L-SPI), native soybean protein isolates (N-SPI), as well as the thermal denaturation of soybean protein isolates (H-SPI) on low concentration (24 μmol/L) of citral was studied in aqueous. The results shows that the SPI could catalyze citral isomerization and yield methyl heptenone and acetaldehyde by inverse aldol condensation degradation. 3-Hydroxycitronelloal was formed as an intermediate in this reaction. The catalytic efficiency of the L-SPI was higher than that of N-SPI, whereas the catalytic efficiency of H-SPI was the lowest. Additionally, it shows that the catalytic efficiency increased as the pH increased. The catalytic efficiency of 7S (Soybean β-Conglycinin) was greater than that of 11S (Soy bean Proglycinin).
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Affiliation(s)
- Jun Guo
- College of Biological and Food Engineering, Anhui Polytechnic University, Wuhu, China
- Department of Chemistry and Material Engineering, Chizhou University, Chizhou, China
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Jicheng Xu
- College of Biological and Food Engineering, Anhui Polytechnic University, Wuhu, China
- Department of Chemistry and Material Engineering, Chizhou University, Chizhou, China
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Jie Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
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2
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Bi S, Lao F, Pan X, Shen Q, Liu Y, Wu J. Flavor formation and regulation of peas (Pisum sativum L.) seed milk via enzyme activity inhibition and off-flavor compounds control release. Food Chem 2022; 380:132203. [PMID: 35101790 DOI: 10.1016/j.foodchem.2022.132203] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/17/2021] [Revised: 01/17/2022] [Accepted: 01/17/2022] [Indexed: 11/04/2022]
Abstract
Ascorbic acid, quercetin, epigallocatechin-3-gallate and reduced glutathione as well as high hydrostatic pressure were used to regulate the flavor of milk prepared from pea seeds. Activities of lipoxygenase (LOX) pathway enzymes and fatty acid contents of pea milk were determined. The hexanal content was positively correlated with the activity of LOX-2, but was negatively correlated with the contents of linoleic acid and α-linolenic acid. The intensity of the sensory attribute "fatty" was reduced when epigallocatechin-3-gallate or high hydrostatic pressure were combined with quercetin. Decreases in hexanal, pentanol, and 2-pentylfuran contents may have caused the change in sensory properties of pea milk. Pea protein, sodium sulfate and/or propylene glycol were used to regulate interactions between pea protein and flavor compounds. The hexanal content was reduced by commercial pea protein. Sodium sulfate and propylene glycol individually reduced the hexanal content and together reduced the hexanol content.
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Affiliation(s)
- Shuang Bi
- College of Food and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China; College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Beijing Key Laboratory for Food Non-thermal Processing, Beijing 100083, China
| | - Fei Lao
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Beijing Key Laboratory for Food Non-thermal Processing, Beijing 100083, China
| | - Xin Pan
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Beijing Key Laboratory for Food Non-thermal Processing, Beijing 100083, China
| | - Qun Shen
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Beijing Key Laboratory for Food Non-thermal Processing, Beijing 100083, China
| | - Ye Liu
- College of Food and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China.
| | - Jihong Wu
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Beijing Key Laboratory for Food Non-thermal Processing, Beijing 100083, China.
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3
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Gao Z, Pan L, Xu R, Zhou Y, Li D. Insights into disruption of lipid metabolism in digestive gland of female scallop Chlamys farreri under B[a]P exposure. ENVIRONMENTAL POLLUTION (BARKING, ESSEX : 1987) 2022; 299:118904. [PMID: 35091022 DOI: 10.1016/j.envpol.2022.118904] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/14/2021] [Revised: 01/20/2022] [Accepted: 01/23/2022] [Indexed: 06/14/2023]
Abstract
Lipids are the main energy support during gametogenesis. Digestive gland is the key organ of aquatic animal metabolism for storing nutrition and supplying energy. It participates in a variety of life activities (such as growth, digestion, immunity, and reproduction). Nutrients stored in digestive glands, especially lipids, provide energy for reproductive behaviors such as gametogenesis and ovulation. A large number of studies have confirmed the accumulation of lipids from digestive gland to gonad during gametogenesis. At present, the research on the interference mechanism of persistent organic pollutants (POPs) on lipid metabolism of aquatic animals and the adaptive response of aquatic animals to POPs stress focus on biochemical levels or a few genes. The potential molecular mechanism of lipid metabolism interference needs to be further studied. In addition, as an important stage of aquatic animals, the reproductive period is a vigorous period of lipid metabolism. However, at present, there is no report on the molecular mechanism of POPs interfering with the lipid metabolism of the digestive gland in the reproductive process of aquatic animals. In this study, female scallop C. farreri was cultured in natural seawater and exposed to 4 μg/L B[a]P in seawater. Transcriptome analysis of digestive glands at multiple stages (proliferative stage, growth stage, mature stage and spawn stage) was performed, and iPath pathway analysis was used to analyze lipid metabolism pathways and differential genes. The interference mechanism of lipid metabolism in bivalves during reproductive period was revealed. This study will provide valuable genomic information on the role of digestive glands in lipid metabolism and reproduction of C. farreri, and will contribute to further functional genomics of bivalves and other closely related species.
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Affiliation(s)
- Zhongyuan Gao
- The Key Laboratory of Mariculture, Ministry of Education, Ocean University of China, Qingdao, 266003, China
| | - Luqing Pan
- The Key Laboratory of Mariculture, Ministry of Education, Ocean University of China, Qingdao, 266003, China.
| | - Ruiyi Xu
- The Key Laboratory of Mariculture, Ministry of Education, Ocean University of China, Qingdao, 266003, China
| | - Yueyao Zhou
- The Key Laboratory of Mariculture, Ministry of Education, Ocean University of China, Qingdao, 266003, China
| | - Dongyu Li
- The Key Laboratory of Mariculture, Ministry of Education, Ocean University of China, Qingdao, 266003, China
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4
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Beneficial Effects of Three Dietary Cyclodextrins on Preventing Fat Accumulation and Remodeling Gut Microbiota in Mice Fed a High-Fat Diet. Foods 2022; 11:foods11081118. [PMID: 35454706 PMCID: PMC9031782 DOI: 10.3390/foods11081118] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2022] [Revised: 04/02/2022] [Accepted: 04/08/2022] [Indexed: 11/23/2022] Open
Abstract
Globally, obesity and its metabolic complications, which are intimately linked to diet, are major public health problems. Cyclodextrins (CDs) are cyclic oligosaccharides consisting of (α-1,4)-linked D-glucopyranose units that can reduce fat bioavailability and affect metabolism by improving intestinal flora as prebiotics. We compared the effects of three CDs on preventing fat accumulation and remodeling gut microbiota in a high-fat diet-fed C57BL/6J mouse model. α-CD maximized energy expenditure by 12.53%, caused the RER value to drop from 0.814 to 0.788, and increased the proportion of fatty acid oxidation for energy supply. β-CD supplementation resulted in a marked 24.53% reduction in weight gain and a decrease in epididymal-fat-relative weight from 3.76% to 2.09%. It also minimized ectopic fat deposition and improved blood lipid parameters. γ-CD maximized the concentration of SCFAs in the cecum from 6.29 to 15.31 μmol/g. All three CDs reduced the abundance ratio of Firmicutes and Bacteroidetes to a low-fat diet level, increased the abundance of Lactobacillus and Akkermansia, and reduced the abundance of Allobaculum and Ruminococcus. These findings imply that a combination of multiple CDs may exert superior effects as a potential strategy for obesity prevention.
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5
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Zhu D, Damodaran S. Removal of off-flavour-causing precursors in soy protein by concurrent treatment with phospholipase A2 and cyclodextrins. Food Chem 2018; 264:319-325. [DOI: 10.1016/j.foodchem.2018.05.045] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2017] [Revised: 04/23/2018] [Accepted: 05/08/2018] [Indexed: 10/16/2022]
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6
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Effects of polymerized whey protein on goaty flavor and texture properties of fermented goat milk in comparison with β-cyclodextrin. J DAIRY RES 2018; 85:465-471. [DOI: 10.1017/s0022029918000742] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Abstract
Goaty flavor and poor consistency may impact consumer acceptance of fermented goat milk. The undesirable characteristics can mainly be attributed to the presence of short-medium chain free fatty acid (SM-FFA) especially C6-C10 fatty acids and low αs1-casein content in goat milk. This study aimed to investigate the effects of polymerized whey protein (PWP) on goaty flavor as well as the texture properties of fermented goat milk in comparison with β-cyclodextrin (β-CD). Samples were evaluated on sensory properties, SM-FFA contents, texture, and apparent viscosity. Compared with control, the fatty acids contents (C6, C8, C10) decreased significantly in fermented goat milk with 0·5% β-CD (22, 71, 54%, respectively) and with 0·7% PWP (45, 58, 71%, respectively). There was a synergistic effect of 0·3% β-CD and 0·6% PWP in decreasing the contents of SM-FFA (C6, C8, C10) sharply by 89, 90, 79%. Under the same percentage of addition, yogurts made with β-CD showed a higher (P < 0·05) apparent viscosity than those with PWP. However, the addition of PWP could increase the texture parameters of fermented goat milk (P < 0·05). Combination of PWP and β-CD presented a more desirable texture and consistency in fermented goat milk. Results indicated that polymerized whey protein can be used to reduce the goaty flavor and improve the texture of fermented goat milk.
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7
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Fenyvesi É, Vikmon M, Szente L. Cyclodextrins in Food Technology and Human Nutrition: Benefits and Limitations. Crit Rev Food Sci Nutr 2017; 56:1981-2004. [PMID: 25764389 DOI: 10.1080/10408398.2013.809513] [Citation(s) in RCA: 110] [Impact Index Per Article: 15.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
Abstract
Cyclodextrins are tasteless, odorless, nondigestible, noncaloric, noncariogenic saccharides, which reduce the digestion of carbohydrates and lipids. They have low glycemic index and decrease the glycemic index of the food. They are either non- or only partly digestible by the enzymes of the human gastrointestinal (GI) tract and fermented by the gut microflora. Based on these properties, cyclodextrins are dietary fibers useful for controlling the body weight and blood lipid profile. They are prebiotics, improve the intestinal microflora by selective proliferation of bifidobacteria. These antiobesity and anti-diabetic effects make them bioactive food supplements and nutraceuticals. In this review, these features are evaluated for α-, β- and γ-cyclodextrins, which are the cyclodextrin variants approved by authorities for food applications. The mechanisms behind these effects are reviewed together with the applications as solubilizers, stabilizers of dietary lipids, such as unsaturated fatty acids, phytosterols, vitamins, flavonoids, carotenoids and other nutraceuticals. The recent applications of cyclodextrins for reducing unwanted components, such as trans-fats, allergens, mycotoxins, acrylamides, bitter compounds, as well as in smart active packaging of foods are also overviewed.
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Affiliation(s)
- É Fenyvesi
- a CycloLab Cyclodextrin Research & Development Laboratory, Ltd. , Budapest , Hungary
| | - M Vikmon
- a CycloLab Cyclodextrin Research & Development Laboratory, Ltd. , Budapest , Hungary
| | - L Szente
- a CycloLab Cyclodextrin Research & Development Laboratory, Ltd. , Budapest , Hungary
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Kumari S, Memba LJ, Dahuja A, Vinutha T, Saha S, Sachdev A. Elucidation of the role of oleosin in off-flavour generation in soymeal through supercritical CO₂ and biotic elicitor treatments. Food Chem 2016; 205:264-71. [PMID: 27006239 DOI: 10.1016/j.foodchem.2016.03.028] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/21/2015] [Revised: 02/22/2016] [Accepted: 03/08/2016] [Indexed: 11/28/2022]
Abstract
Defatting soybean by sophisticated oil extraction method utilising supercritical CO2 resulted in a significant decrease in the residual phospholipids (PLs) compared with soymeal obtained by conventional cold percolation method utilising hexane as the extraction solvent. Interestingly, the levels of residual PLs showed a proportionate relationship with thiobarbituric acid (TBA) number, an indicator of lipid peroxidation responsible for off-flavour generation. Furthermore, two oleosins (18 and 24 kDa) were isolated from the oil bodies extracted from soybean seeds and positively characterised for phospholipase A2 (PLA2) activity, suggesting their plausible involvement in off-flavour generation in soymeal. The treatment of soybean seeds, before oil extraction, with different concentrations of biotic elicitors such as chitosan and jasmonic acid also significantly reduced the levels of residual PLs as well as the TBA number. The biotic elicitor treatment could thus prove to be an important strategy for the reduction of off-flavour in protein-rich soymeal.
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Affiliation(s)
- Sweta Kumari
- Division of Biochemistry, Indian Agricultural Research Institute, New Delhi 110012, India.
| | - Lucia Joseph Memba
- Division of Biochemistry, Indian Agricultural Research Institute, New Delhi 110012, India
| | - Anil Dahuja
- Division of Biochemistry, Indian Agricultural Research Institute, New Delhi 110012, India.
| | - T Vinutha
- Division of Biochemistry, Indian Agricultural Research Institute, New Delhi 110012, India
| | - Supradip Saha
- Division of Agricultural Chemicals, Indian Agricultural Research Institute, New Delhi 110012, India
| | - Archana Sachdev
- Division of Biochemistry, Indian Agricultural Research Institute, New Delhi 110012, India
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9
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Poór M, Kunsági-Máté S, Szente L, Matisz G, Secenji G, Czibulya Z, Kőszegi T. Interaction of ochratoxin A with quaternary ammonium beta-cyclodextrin. Food Chem 2015; 172:143-9. [DOI: 10.1016/j.foodchem.2014.09.034] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2014] [Revised: 08/05/2014] [Accepted: 09/08/2014] [Indexed: 10/24/2022]
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10
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Gao ZM, Wang JM, Wu NN, Wan ZL, Guo J, Yang XQ, Yin SW. Formation of complex interface and stability of oil-in-water (O/W) emulsion prepared by soy lipophilic protein nanoparticles. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2013; 61:7838-7847. [PMID: 23865496 DOI: 10.1021/jf4018349] [Citation(s) in RCA: 45] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/02/2023]
Abstract
A lipophilic protein nanoparticle (LPP) was fabricated by ultrasonication of the soy lipophilic protein (LP), which contains hydrophobic proteins and phospholipids. This LPP (Rh = 136 ± 0.8 nm, ζ-potential = -20 mV, pH 7.0) had an improved dispersibility and acted as an emulsifier. The oil/water (O/W) emulsion stabilized by this LPP exhibited superior physical stability over long-term storage (8 weeks), during a stress storage test (200 mM NaCl addition and heating at 90 °C), and in the presence of Tween 20 (1.0-4.0 wt %), in contrast to those emulsions stabilized by β-conglycinin and glycinin. Langmuir-Blodgett method and interface pressure determination revealed that LPP formed rigid and rough granular film at air/water interface. The excellent stability of emulsions stabilized by LPP highlights the synergic effect between hydrophobic proteins and phospholipids. These findings suggest that the complexes of hydrophobic protein aggregates and biosurfactant could form a stable interface which could be developed into a novel strategy to fabricate a stable food emulsion.
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Affiliation(s)
- Zhi-Ming Gao
- Research and Development Centre of Food Proteins, Department of Food Science and Technology, South China University of Technology , Guangzhou 510640, People's Republic of China
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Damodaran S, Arora A. Off-Flavor Precursors in Soy Protein Isolate and Novel Strategies for their Removal. Annu Rev Food Sci Technol 2013; 4:327-46. [DOI: 10.1146/annurev-food-030212-182650] [Citation(s) in RCA: 41] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
| | - Akshay Arora
- General Mills, Inc., Golden Valley, Minnesota 55427;
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12
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Zhu D, Damodaran S. Composition, thermotropic properties, and oxidative stability of freeze-dried and spray-dried milk fat globule membrane isolated from cheese whey. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2011; 59:8931-8938. [PMID: 21766876 DOI: 10.1021/jf201688w] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/31/2023]
Abstract
The milk fat globule membrane (MFGM) was isolated from cheese whey using a recently developed novel method. The cheese-derived MFGM contained about 17-19% lipids and 65-70% protein on a dry weight basis. About 50% of the lipids in MFGM were phospholipids. Compositional analysis of the cheese whey-derived MFGM showed that it is a rich source of phosphatidylserine, sphingomyelin, and bioactive proteins CD36, butyrophilin, xanthine oxidase, and mucin 1. Utilization of MFGM in foods as a source of nutraceutical lipids depends on its oxidative stability. In this context, the impact of drying methods, namely, freeze-drying versus spray-drying, on the storage stability of MFGM was studied. Freeze-dried (FD) and spray-dried (SD) MFGM samples were morphologically very different when examined by light microscope: The thermotropic phase transition temperature (T(m)) of lipids in the FD-MFGM was 37.8 °C, and it was 48 °C in SD-MFGM. This 10 °C difference in T(m) indicated that the drying method altered the thermodynamic state of phospholipids in MFGM. At all storage temperatures studied, the zero-order rate constant of lipid oxidation, as measured by hexanal production, was 1-2 orders of magnitude greater in the spray-dried than in the freeze-dried MFGM. The results clearly indicated that the choice of drying method affects morphological characteristics, the T(m) and oxidative stability of phospholipids in MFGM.
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Affiliation(s)
- Dan Zhu
- Department of Food Science, University of Wisconsin at Madison, Madison, Wisconsin 53706, United States
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