The use of dry Jerusalem artichoke as a functional nutrient in developing extruded food with low glycaemic index

Comparative Analysis of Microbial Diversity and Metabolic Profiles during the Spontaneous Fermentation of Jerusalem Artichoke (Helianthus tuberosus L.) Juice

Jerusalem artichoke juice is valued for its nutritional content and health benefits. Spontaneous fermentation enhances its flavor, quality, and functional components through microbial metabolic activities. This study used high-throughput sequencing to analyze microbial community changes, and LC-MS and GC-MS to detect secondary metabolites and flavor compounds during fermentation. During natural fermentation, beneficial bacteria like Lactobacillus and Pediococcus increased, promoting lactic acid production and inhibiting harmful bacteria, while environmental bacteria decreased. Similarly, fungi shifted from environmental types like Geosmithia and Alternaria to fermentation-associated Pichia and Penicillium. A total of 1666 secondary metabolites were identified, with 595 upregulated and 497 downregulated. Key metabolic pathways included phenylpropanoid biosynthesis, with significant increases in phenylalanine, tryptophan, and related metabolites. Lipid and nucleotide metabolism also showed significant changes. Flavor compounds, including 134 identified alcohols, esters, acids, and ketones, mostly increased in content after fermentation. Notable increases were seen in Phenylethyl Alcohol, Ethyl Benzenepropanoate, 3-Methylbutyl Butanoate, Ethyl 4-Methylpentanoate, 5-Ethyl-3-Hydroxy-4-Methyl-2(5H)-Furanone, Ethyl Decanoate, Hexanoic Acid, and 1-Octanol. γ-aminobutyric acid (GABA) and other functional components enhanced the health value of the juice. This study provides insights into microbial and metabolic changes during fermentation, aiding in optimizing processes and improving the quality of fermented Jerusalem artichoke juice for functional food development.

Energy- and evolution-based design of inulosucrase for enhanced thermostability and inulin production

Inulosucrase from Lactobacillus reuteri 121 (LrInu) exhibits promise in the synthesis of prebiotic inulin and fructooligosaccharides. However, for its use in industry, LrInu's thermostability is a crucial consideration. In this study, the computational program FireProt was used to predict the thermostable variants of LrInu. Using rational criteria, nine variants were selected for protein expression and characterization. The G237P variant was determined to be the greatest designed candidate due to its greatly enhanced stability and activity in comparison to the wild-type enzyme. The optimum temperature of G237P increased from 50 to 60°C, with an over 5-fold increase in the half-life. Spectroscopy studies revealed that the G237P mutation could prevent the structural change in LrInu caused by heat or urea treatment. Molecular dynamics (MD) simulations showed that the enhanced thermostability of the G237P variant resulted from an increase in structural rigidity and the number of native contacts within the protein molecule. In addition, G237P variant synthesizes inulin with greater efficiency than WT. KEY POINTS: • Thermostable inulosucrase variant(s) were designed by Fireprot server. • G237P variant showed significantly improved thermostability compared to the wild type. • Inulin is synthesized more efficiently by G237P variant.

Bioactive, Mineral and Antioxidative Properties of Gluten-Free Chicory Supplemented Snack: Impact of Processing Conditions

This study aimed to investigate the impact of chicory root addition (20-40%) and extrusion conditions (moisture content from 16.3 to 22.5%, and screw speed from 500 to 900 rpm) on bioactive compounds content (inulin, sesquiterpene lactones, and polyphenols) of gluten-free rice snacks. Chicory root is considered a potential carrier of food bioactives, while extrusion may produce a wide range of functional snack products. The mineral profiles were determined in all of the obtained extrudates in terms of Na, K, Ca, Mg, Fe, Mn, Zn, and Cu contents, while antioxidative activity was established through reducing capacity, DPPH (2,2-diphenyl-1-picrylhydrazyl) and ABTS (2,2-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) tests. Chicory root addition contributed to the improvement of bioactive compounds and mineral contents, as well as antioxidative activities in all of the investigated extrudates in comparison to the pure-rice control sample. An increase in moisture content raised sesquiterpene lactones and minerals, while high screw speeds positively affected polyphenols content. The achieved results showed the important impact of the extrusion conditions on the investigated parameters and promoted chicory root as an attractive food ingredient in gluten-free snack products with high bioactive value.

Optimization of inulinase production using Jerusalem artichoke (Helianthus tuberosus) as cheap substrate and comparison with pure chicory inulin

Jerusalem artichoke (JA) is a nutritional vegetable for human diet depending on its natural structure, especially high inulin content and it is the second inulin source for commercial production in the world, after chicory. It was aimed to investigate the inulinase production capability of Galactomyces geotrichum TS61 (GenBank accession: MN749818) using JA as an economical and effective substrate comparing with the pure chicory inulin and to optimize the fermentation using Taguchi design of experiment (DOE) in this study. Besides, the effects of sucrose on inulinase production either combined with JA or in its absence were also studied. Taguchi L16 orthogonal array was employed for optimization. Both of inulinase activities obtained from JA and pure inulin gave the maximum result at the 10th experimental run as 40.21 U/mL and 57.35 U/mL, respectively. The optimum levels were detected for each factor as, 30 g/L JA, 30 g/L sucrose, pH 5.5, and four days for time. The predicted value was found as 41.63 U/mL that was similar to the obtained result as 41.17 U/mL. Finally, inulinase activity was increased approximately 8-folds after optimization. The sucrose-free medium had similar effects with higher concentrations of JA at long incubation time. This is the first investigation about inulinase production by G. geotrichum.

Using Jerusalem artichoke powder in functional food production

Introduction. Jerusalem artichoke is a valuable low-maintenance crop whose tubers contain vital nutrients and prebiotics. We propose using Jerusalem artichoke powder as a functional nutrient in the formulation of food products. Study objects and methods. We studied the influence of vacuum, vibration, and grinding on the kinetics of drying Jerusalem artichoke tubers of a “Skorospelka” variety in the laboratory vacuum vibromixing mill dryer (VVMD). Results and discussion. The rate of drying in the VVMD was almost 5.5 times as high as that of convective drying. The kinetic curves showed that grinding provided a period of decreasing drying rate until almost complete drying. Vibration drying in the VVMD was twice faster than vacuum drying. The comparison of theoretical and experimental data on moisture and drying time revealed good adequacy. The NMR analysis of changes in the molecular mobility of the samples obtained in the VVMD showed an implicit twocomponent spectrum, indicative of low moisture. The chemical analysis of the tubers and powders by standard methods confirmed that the proposed gentle technology (fast drying at 30°C) preserved 86% of inulin. Conclusion. Jerusalem artichoke powder obtained in the VVMD can be used in different branches of the food industry due to its long shelf life, low consolidation, and no caking, with residual moisture of 6.1%.

Metabolite Analysis of Jerusalem Artichoke (Helianthus tuberosus L.) Seedlings in Response to Polyethylene Glycol-Simulated Drought Stress

Jerusalem artichokes are a perennial crop with high drought tolerance and high value as a raw material to produce biofuels, functional feed, and food. However, there are few comprehensive metabolomic studies on Jerusalem artichokes under drought conditions. Methods: Ultra-performance liquid chromatography and tandem mass spectrometry were used to identify differential metabolites in Jerusalem artichoke seedling leaves under polyethylene glycol (PEG) 6000-simulated drought stress at 0, 18, 24, and 36 h. Results: A total of 661 metabolites and 236 differential metabolites were identified at 0 vs. 18, 18 vs. 24, and 24 vs. 36 h. 146 differential metabolites and 56 common were identified and at 0 vs. 18, 24, and 36 h. Kyoto Encyclopedia of Genes and Genomes enrichment identified 236 differential metabolites involved in the biosynthesis of secondary metabolites and amino acids. Metabolites involved in glycolysis, phenolic metabolism, tricarboxylic cycle, glutamate-mediated proline biosynthesis, urea cycle, amino acid metabolism, unsaturated fatty acid biosynthesis, and the met salvage pathway responded to drought stress. Conclusion: A metabolic network in the leaves of Jerusalem artichokes under drought stress is proposed. These results will improve understanding of the metabolite response to drought stress in Jerusalem artichokes and develop a foundation for breeding drought-resistant varieties.

Effects of dietary Jerusalem artichoke (Helianthus tuberosus) tuber powder and medium/long-chain fatty acids on production performance and fatty acid profile in laying hens

This study considers the use of Jerusalem artichoke (Helianthus tuberosus) tuber powder (HTT) and medium/ long-chain fatty acids (MLCFAs) in the nutrition of laying hens. A total of forty; 30-week-old laying hens were randomly distributed into four groups: control (C), 0.1% MLCFAs (T1), 2.0% HTT (T2), and both 0.1% MLCFAs and 2.0% HTT (T3). The fatty acid (FA) profile of eggs was analysed by gas chromatography, cholesterol by HPLC, and egg quality using a multifunctional automatic egg analyzer; production parameters of hens were also analysed. The results revealed that MLCFAs had a significant effect on accumulation of 􀁄-linolenic acid (C18:3) and docosahexaenoic acid (C22:6) in egg yolk, but a higher impact on addition of HTT and MLCFAs was observed. Omega-3 FAs and omega-6/omega-3 FA ratio in egg yolk increased significantly on addition of MLCFAs alone or in combination with HTT. There were no significant effects of HTT and/or MLCFAs on body weight, feed intake, feed conversion ratio or egg mass output of laying hens. In addition, for HTT alone or in combination with MLCFAs, egg shell breaking strength was increased significantly (by 2%). A significant increase of Haugh unit was determined in the MLCFA group and in the HTT group. A significant decrease of cholesterol level was observed in all experimental groups. Supplementing laying hens' feed with HTT and MLCFAs facilitated the production of FAsenriched eggs. Slight effects of HTT and MLCFAs on egg quality, except Haugh unit, yolk cholesterol level and eggshell strength) and production performance of laying hens were observed.

COMPLEX PROCESSING OF JERUSALEM ARTICHOKE INTO FUNCTIONAL PRODUCTS

. The paper presents an analysis of literary sources, which shows the importance of expanding the range of functional products and the relevance of developing technology for the integrated processing of Jerusalem artichoke tubers. For experimental studies used standardized techniques. Using the Ishikawa diagram, the most significant causal relationships of the main factors that influence the quality of healthy food products prepared on the basis of the Jerusalem artichoke are identified. Studies of the amino acid composition of tubers and limiting amino acid established. The main raw material is tested for the content of heavy metals and nitrates. The possibility of excluding the “cleaning” technological operation was experimentally substantiated and confirmed by microbiological studies. We have studied the effect of microwave processing at different processing modes to reduce the microbiological contamination of raw materials. Technologies have been developed for the processing of topinambur into candied peel and fermented products. In the technology of candied peel, to reduce the mass fraction of sugar in the finished product, which is used for sprinkling, a mixture of fructose and pectin was used. Drying was carried out to achieve in the finished candied mass fraction of moisture 14%. The parameters of the Jerusalem artichoke fermentation process were established: temperature - 20 ° С, duration 10 days, the amount of the added starter was 1% of the mass of the prepared raw material. Lactic acid bacteria Lactobacillus plantarum strain AH 11/16 were used as the starter. Fermentation was carried out before the accumulation of titratable acids 0.8 ... 0.9%, in terms of lactic acid. A flow chart of the integrated processing of Jerusalem artichoke tubers into functional food products is presented. A tasting of the developed samples was carried out, which showed high organoleptic indicators of the quality of the finished product. The developed technologies have been tested in restaurant facilities.

Chemical changes that occur in Jerusalem artichoke silage

The effects of 10 and 20 days of fermentation followed by freeze-drying on the vitamin C and fatty acids contents, chemical conversions and overall chemical composition of Jerusalem artichoke were studied. Fermentation between the 10th and 20th days increased content of all saturated fatty acids and two of the four unsaturated fatty acids. The only fatty acid content that decreased was that of C18:1 cis 9 acid, which was suggested to be converted to other fatty acids. The experimental data, which were supported by energetical feasibility, suggested the reaction pathways of the mutual conversions of fatty acids and confirmed the decreased vitamin C content during fermentation. Discriminant modelling of the spectral data successfully distinguished the fresh, 10 days and 20 days fermented samples. The correlation of the spectral and reference data allowed to construct reference models for predicting the content of vitamin C and C18:1 cis 9 fatty acid.

INFLUENCE OF MILK THISTLE SHOT ON QUALITY PARAMETERS OF THE SOUR-MILK BEVERAGE

Modern complicated ecological conditions cause a general necessity in improving the food structure of the population due to improving the quality, biological value and taste characteristics of products. Just that is why, the aim of the work was to study the influence of milk thistle shot on quality parameters of the sour-milk beverage – kefir. It was established, that it had the homogenous consistence with a broken clot and color from white to creamy with shot particles. The increase of the milk thistle shot dose to 3 % and 4 % results in the taste with the brightly expressed milk thistle smack and brown color with the expressed milk thistle content. The viscosity of kefir with fms 2,5 % changes during seven days of storage, although remains rather high at 8 day, namely 47 s. The increase of the viscosity of kefir with milk thistle shot is explained by its hygroscopic properties, in which result free moisture of the product is bound. The analysis of microbiological parameters in the process of storage of kefir with milk thistle shot allows to make a conclusion about the satisfactory sanitary condition of the new product and its harmlessness for consumer’s health. In the kefir with milk thistle shot the general amount of amino acids grew by 11,6 %, including irreplaceable ones – by 10,1 %, replaceable – by 12,6 %, that indicates its biological value. Addition of milk thistle shot to kefir didn’t cause changes of the biological value of the protein component of the combined product. It is testified by the mean value of amino acid scores of control (129,3 %) and experimental (127,9 %) samples of kefir. Some growth of the valine score (3,6 %) can be noted. So, the combined product is characterized by the balanced amino acid composition. Due to adding milk thistle shot, consumption of amino acids, necessary for synthesis of proteins and essential number of compounds, vitally important for the human organism, grew.

Effects of Jerusalem Artichoke Powder and Sodium Carbonate as Phosphate Replacers on the Quality Characteristics of Emulsified Chicken Meatballs

Today incorporation of natural ingredients as inorganic phosphate replacers has come into prominence as a novel research topic due to health concerns about phosphates. In this study, we aimed to investigate the quality of emulsified chicken meatballs produced with Jerusalem artichoke powder (JAP), either alone or in combination with sodium carbonate (SC) as sodium tripolyphosphate (STPP) replacers. The results showed that naturally dried JAP showed favorable technological properties in terms of water-oil binding and gelling. Emulsion batters formulated with JAP-SC mixture showed lower jelly and fat separation, higher water-holding capacity and higher emulsion stability than control samples with STPP. In final product, incorporation of JAP-SC mixture increased moisture and reduced lipid and energy values, and kept the pH value similar to control. Added JAP lead to increments in b* values whereas decreases L* values. Cook yield was similar to control in phosphate-free samples formulated with JAP-SC mix. Either low or medium ratios of JAP in combination with SC managed to protect most of the sensory parameters, while sensory scores tend to decrease in samples containing high levels of JAP. Addition of JAP to formulations presented samples that have equivalent behavior to phosphates in terms of lipid oxidation. In conclusion, our study confirms that utilization of JAP in combination with SC had promising effects as phosphate replacers by presenting natural solutions and providing equivalent quality to standard phosphate containing products.

Obesity and neurological disorders: Dietary perspective of a global menace

Obesity is considered a major public health concern throughout the world among children, adolescents, as well as adults and several therapeutic, preventive and dietary interventions are available. In addition to life style changes and medical interventions, significant milestones have been achieved in the past decades in the development of several functional foods and dietary regimens to reduce this menace. Being a multifactorial phenomenon and related to increased fat mass that adversely affects health, obesity has been associated with the development of several other co-morbidities. A great body of research and strong scientific evidence identifies obesity as an important risk factor for onset and progression of several neurological disorders. Obesity induced dyslipidaemia, metabolic dysfunction, and inflammation are attributable to the development of a variety of effects on central nervous system (CNS). Evidence suggests that neurological diseases such as Parkinson's disease and Alzheimer's disease could be initiated by various metabolic changes, related to CNS damage, caused by obesity. These metabolic changes could alter the synaptic plasticity of the neurons and lead to neural death, affecting the normal physiology of CNS. Dietary intervention in combination with exercise can affect the molecular events involved in energy metabolism and synaptic plasticity and are considered effective non-invasive strategy to counteract cognitive and neurological disorders. The present review gives an overview of the obesity and related neurological disorders and the possible dietary interventions.

Incorporation of dietary fibre-rich oyster mushroom (Pleurotus sajor-caju) powder improves postprandial glycaemic response by interfering with starch granule structure and starch digestibility of biscuit

The purpose of this study was to determine the effects of Pleurotus sajor-caju (PSC) powder addition at 0, 4, 8 and 12% levels on the nutritional values, pasting properties, thermal characteristics, microstructure, in vitro starch digestibility, in vivo glycaemic index (GI) and sensorial properties of biscuits. Elevated incorporation levels of PSC powder increased the dietary fibre (DF) content and reduced the pasting viscosities and starch gelatinisation enthalpy value of biscuits. The addition of DF-rich PSC powder also interfered with the integrity of the starch granules by reducing the sizes and inducing the uneven spherical shapes of the starch granules, which, in turn, resulted in reduced starch susceptibility to digestive enzymes. The restriction starch hydrolysis rate markedly reduced the GI of biscuits. The incorporation of 8% PSC powder in biscuits (GI=49) could be an effective way of developing a nutritious and low-GI biscuit without jeopardizing its desirable sensorial properties.

Dietary fibers influence the intestinal SCFAs and plasma metabolites profiling in growing pigs

Dietary fibers (DFs), widely used as food additives to replace fat, can benefit metabolic disorders.

Evaluation of a high nutritional quality snack based on oat flakes and inulin: effects on postprandial glucose, insulin and ghrelin responses of healthy subjects

A low GI snack with satiety promoting effects.

Evaluation of a high nutritional quality snack based on oat flakes and inulin: effects on postprandial glucose, insulin and ghrelin responses of healthy subjects

A low GI snack with satiety promoting effects.

Evaluation of a high nutritional quality snack based on oat flakes and inulin: effects on postprandial glucose, insulin and ghrelin responses of healthy subjects

A low GI snack with satiety promoting effects.

Evaluation of a high nutritional quality snack based on oat flakes and inulin: effects on postprandial glucose, insulin and ghrelin responses of healthy subjects

A low GI snack with satiety promoting effects.

Evaluation of a high nutritional quality snack based on oat flakes and inulin: effects on postprandial glucose, insulin and ghrelin responses of healthy subjects

A low GI snack with satiety promoting effects.

Evaluation of a high nutritional quality snack based on oat flakes and inulin: effects on postprandial glucose, insulin and ghrelin responses of healthy subjects

A low GI snack with satiety promoting effects.

Evaluation of a high nutritional quality snack based on oat flakes and inulin: effects on postprandial glucose, insulin and ghrelin responses of healthy subjects

A low GI snack with satiety promoting effects.

Evaluation of a high nutritional quality snack based on oat flakes and inulin: effects on postprandial glucose, insulin and ghrelin responses of healthy subjects

A low GI snack with satiety promoting effects.

Evaluation of a high nutritional quality snack based on oat flakes and inulin: effects on postprandial glucose, insulin and ghrelin responses of healthy subjects

A low GI snack with satiety promoting effects.

Evaluation of a high nutritional quality snack based on oat flakes and inulin: effects on postprandial glucose, insulin and ghrelin responses of healthy subjects

A low GI snack with satiety promoting effects.

Evaluation of a high nutritional quality snack based on oat flakes and inulin: effects on postprandial glucose, insulin and ghrelin responses of healthy subjects

A low GI snack with satiety promoting effects.