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Shang YF, Chen H, Ni ZJ, Thakur K, Zhang JG, Khan MR, Wei ZJ. Platycodon grandiflorum saponins: Ionic liquid-ultrasound-assisted extraction, antioxidant, whitening, and antiaging activity. Food Chem 2024; 451:139521. [PMID: 38703735 DOI: 10.1016/j.foodchem.2024.139521] [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: 02/05/2024] [Revised: 04/16/2024] [Accepted: 04/28/2024] [Indexed: 05/06/2024]
Abstract
This study explored the use of ionic liquid-ultrasound (ILU)-assisted extraction to enhance the extraction rate of Platycodon grandiflorum saponins (PGSs), and the content, extraction mechanism, antioxidant activity, whitening, and antiaging activity of PGSs prepared using ILU, ultrasound-water, thermal reflux-ethanol, and cellulase hydrolysis were compared. The ILU method particularly disrupted the cell wall, improved PGS extraction efficiency, and yielded a high total saponin content of 1.45 ± 0.02 mg/g. Five monomeric saponins were identified, with platycodin D being the most abundant at 1.357 mg/g. PGSs displayed excellent in vitro antioxidant activity and exhibited inhibitory effects on tyrosinase, elastase, and hyaluronidase. The results suggest that PGSs may have broad antioxidant, skin-whitening, and antiaging potential to a large extent. Overall, this study provided valuable insights into the extraction, identification, and bioactivities of PGSs, which could serve as a reference for future development and application of these compounds in the functional foods industry.
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Affiliation(s)
- Ya-Fang Shang
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; School of Biological Science and Engineering, North Minzu University, Yinchuan 750021, China.
| | - Hui Chen
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China.
| | - Zhi-Jing Ni
- School of Biological Science and Engineering, North Minzu University, Yinchuan 750021, China.
| | - Kiran Thakur
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; School of Biological Science and Engineering, North Minzu University, Yinchuan 750021, China.
| | - Jian-Guo Zhang
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; School of Biological Science and Engineering, North Minzu University, Yinchuan 750021, China.
| | - Mohammad Rizwan Khan
- Department of Chemistry, College of Science, King Saud University, Riyadh 11451, Saudi Arabia.
| | - Zhao-Jun Wei
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; School of Biological Science and Engineering, North Minzu University, Yinchuan 750021, China.
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Lin J, Cui C, Feng Y. Preparation and Kokumi Properties of N-Acetyl-Val/Leu/Ile/Met/Phe in the Presence of Acetic Acid and Amino Acid: A Commercially Available Transglutaminase and Protease A 2SD. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023. [PMID: 37931078 DOI: 10.1021/acs.jafc.3c03239] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/08/2023]
Abstract
Kokumi is a beneficial feeling for the evaluation of food quality, and thus, preparing and understanding the taste properties of kokumi compounds are important for the flavor of food. N-acetyl-Val/Leu/Ile/Met/Phe/Trp/Tyr is a type of kokumi compound found in food and usually prepared by chemical reagents. In this study, we first prepared these six kokumi compounds using transglutaminase and protease A2SD in aqueous solution by using amino acids and acetic acid as substrates and evaluated their kokumi characteristics. HPLC and LC-MS were used to identify quantitative N-acetyl amino acids. Using Phe and acetic acid as substrates, transglutaminase and protease A2SD showed the highest yields for N-acetyl-Phe of 22.75 and 42.21%, respectively, under the optimal conditions. For N-acetyl-Val/Leu/Ile/Met/Trp/Tyr, these two enzymes showed the synthesis yield in the ranges of 2.22-20.12 and 0.75-12.91%, respectively. Six N-acetyl-amino acids were succesully enriched by ethyl acetate with a recovery over 50% and purity over 95%. Sensory evaluation found that N-acetyl-Val/Leu/Ile/Met/Phe are kokumi compounds that enhance sweet, umami, and salt tastes in 5% sucrose, 0.3% NaCl, and 0.5% sodium glutamate, especially N-acetyl-Val, with the salt- and umami-enhancing threshold values of 0.63 and 1.25 g/L, respectively. Therefore, transglutaminase and protease A2SD for the synthesis of partial N-acetyl amino acid might have the potential to be applied in food as a kokumi compound.
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Affiliation(s)
- Junjie Lin
- College of Food Science and Technology, South China University of Technology, Guangzhou 510640, China
| | - Chun Cui
- College of Food Science and Technology, South China University of Technology, Guangzhou 510640, China
- Guangdong Wei-Wei Biotechnology Co., Ltd., Guangzhou 510640, China
| | - Yunzi Feng
- College of Food Science and Technology, South China University of Technology, Guangzhou 510640, China
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3
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He W, Huang X, Kelimu A, Li W, Cui C. Streamlined Efficient Synthesis and Antioxidant Activity of γ-[Glutamyl] (n≥1)-tryptophan Peptides by Glutaminase from Bacillus amyloliquefaciens. Molecules 2023; 28:4944. [PMID: 37446606 DOI: 10.3390/molecules28134944] [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: 05/16/2023] [Revised: 06/10/2023] [Accepted: 06/12/2023] [Indexed: 07/15/2023] Open
Abstract
As a group of naturally occurring peptides in various foods, γ-glutamyl peptides possess a unique Kokumi taste and health benefits. However, few studies have focused on the functionality of γ-glutamyl peptides. In this study, the γ-[glutamyl] (n=1, 2, 3)-tryptophan peptides were synthesized from a solution of glutamine (Gln) and tryptophan (Trp) employing L-glutaminase from Bacillus amyloliquefaciens. Four different γ-glutamyl peptides were identified from the reaction mixture by UPLC-Q-TOF-MS/MS. Under optimal conditions of pH 10, 37 °C, 3 h, 0.1 mol/L Gln: 0.1 mol/L Trp = 1:3, and glutaminase at 0.1% (m/v), the yields of γ-l-glutamyl-l-tryptophan (γ-EW), γ-l-glutamyl-γ-l-glutamyl-l-tryptophan (γ-EEW) and γ-l-glutamyl-γ-l-glutamyl-γ-l-glutamyl-l-tryptophan (γ-EEEW) were 51.02%, 26.12% and 1.91% respectively. The antioxidant properties of the reaction mixture and the two peptides (γ-EW, γ-EEW) identified from the reaction media were further compared. Results showed that γ-EW exhibited the highest DPPH•, ABTS•+ and O2•--scavenging activity (EC50 = 0.2999 mg/mL, 67.6597 μg/mL and 5.99 mg/mL, respectively) and reducing power (EC50 = 4.61 mg/mL), while γ-EEW demonstrated the highest iron-chelating activity (76.22%). Thus, the synthesized mixture may be used as a potential source of antioxidant peptides for food and nutraceutical applications.
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Affiliation(s)
- Wenjiang He
- Infinitus (China) Co., Ltd., Guangzhou 510640, China
| | - Xiaoling Huang
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Abulimiti Kelimu
- College of Food Science and Pharmacy, Xinjiang Agricultural University, Nongda East Road 311, Urumqi 830052, China
| | - Wenzhi Li
- Infinitus (China) Co., Ltd., Guangzhou 510640, China
| | - Chun Cui
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
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4
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Li Q, Zhang L, Lametsch R. Increase of Kokumi γ-Glutamyl Peptides in Porcine Hemoglobin Hydrolysate Using Bacterial γ-Glutamyltransferase. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:15894-15902. [PMID: 36473160 DOI: 10.1021/acs.jafc.2c07045] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/17/2023]
Abstract
The kokumi sensation of protein hydrolysates could be enhanced by γ-glutamylation through forming a series of γ-glutamyl di- and tri-peptides. In this study, porcine hemoglobin hydrolysate was γ-glutamylated using enzymes from Bacillus amyloliquefaciens (Ba) or Bacillus licheniformis (Bl), which are sold as glutaminases but identified as γ-glutamyltransferases (GGTs). To yield more γ-glutamyl peptides, reaction conditions were optimized in terms of GGT source (BaGGT and BlGGT), substrate concentration (10, 20, and 40%), reaction time (3, 6, 12, and 24 h), and glutamine supplementation (20, 40, and 80 mM). Results showed that both the GGTs had the highest transpeptidase activity at similar pH values but different temperatures. In addition, BaGGT had stronger catalytic ability to form γ-glutamyl dipeptides, while BlGGT was more capable to generate γ-Glu-Val-Gly. Adding glutamine was more efficient to obtain more target peptides than adjusting the hydrolysate concentration and reaction time. This study contributes to the valorization of animal side streams.
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Affiliation(s)
- Qian Li
- Department of Food Science, Faculty of Science, University of Copenhagen, 1958 Frederiksberg, Denmark
| | - Longteng Zhang
- Department of Food Science, Faculty of Science, University of Copenhagen, 1958 Frederiksberg, Denmark
| | - René Lametsch
- Department of Food Science, Faculty of Science, University of Copenhagen, 1958 Frederiksberg, Denmark
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5
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Cao L, Li Q, Lametsch R. Comparative analysis of substrate affinity and catalytic efficiency of γ-glutamyltransferase from bovine milk and Bacillus amyloliquefaciens. Food Chem 2022; 405:134930. [DOI: 10.1016/j.foodchem.2022.134930] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2022] [Revised: 10/24/2022] [Accepted: 11/08/2022] [Indexed: 11/15/2022]
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Wang Y, Cao K, Li H, Sun H, Liu X. Improvement of active peptide yield, antioxidant activity and anti-aging capacity of rapeseed meal fermented with YY-112 pure fermentation and co-fermentation. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101938] [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]
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7
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Xiang H, Huang H, Sun-Waterhouse D, Hu X, Li L, Waterhouse GI, Tang R, Xiong J, Cui C. Enzymatically synthesized γ-[Glu](n≥1)-Gln as novel calcium-binding peptides to deliver calcium with enhanced bioavailability. Food Chem 2022; 387:132918. [DOI: 10.1016/j.foodchem.2022.132918] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2021] [Revised: 04/05/2022] [Accepted: 04/05/2022] [Indexed: 11/28/2022]
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8
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Effects of γ-Glutamylated Hydrolysates from Porcine Hemoglobin and Meat on Kokumi Enhancement and Oxidative Stability of Emulsion-Type Sausages. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02851-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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9
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WoldemariamYohannes K, Wan Z, Yu Q, Li H, Wei X, Liu Y, Wang J, Sun B. Prebiotic, Probiotic, Antimicrobial, and Functional Food Applications of Bacillus amyloliquefaciens. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:14709-14727. [PMID: 33280382 DOI: 10.1021/acs.jafc.0c06396] [Citation(s) in RCA: 51] [Impact Index Per Article: 12.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/06/2023]
Abstract
Bacillus amyloliquefaciens belongs to the genus Bacillus and family Baciliaceae. It is ubiquitously found in food, plants, animals, soil, and in different environments. In this review, the application of B. amyloliquefaciens in probiotic and prebiotic microbes in fermentation, synthesis, and hydrolysis of food compounds is discussed as well as further insights into its potential application and gaps. B. amyloliquefaciens is also a potential microbe in the synthesis of bioactive compounds including peptides and exopolysaccharides. In addition, it can synthesize antimicrobial compounds (e.g., Fengycin, and Bacillomycin Lb), which makes its novelty in the food sector greater. Moreover, it imparts and improves the functional, sensory, and shelf life of the end products. The hydrolysis of complex compounds including insoluble proteins, carbohydrates, fibers, hemicellulose, and lignans also shows that B. amyloliquefaciens is a multifunctional and potential microbe which can be applied in the food industry and in functional food processing.
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Affiliation(s)
- Kalekristos WoldemariamYohannes
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University (BTBU), Beijing 100048, China
| | - Zhen Wan
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University (BTBU), Beijing 100048, China
| | - Qinglin Yu
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University (BTBU), Beijing 100048, China
| | - Hongyan Li
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University (BTBU), Beijing 100048, China
| | - Xuetuan Wei
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Yingli Liu
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University (BTBU), Beijing 100048, China
| | - Jing Wang
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University (BTBU), Beijing 100048, China
| | - Baoguo Sun
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University (BTBU), Beijing 100048, China
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10
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Cui J, Xia P, Zhang L, Hu Y, Xie Q, Xiang H. A novel fermented soybean, inoculated with selected Bacillus, Lactobacillus and Hansenula strains, showed strong antioxidant and anti-fatigue potential activity. Food Chem 2020; 333:127527. [PMID: 32683263 DOI: 10.1016/j.foodchem.2020.127527] [Citation(s) in RCA: 38] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2020] [Revised: 06/01/2020] [Accepted: 07/05/2020] [Indexed: 11/25/2022]
Abstract
The aim of this study was to develop a novel fermented soybean food (FSF) using selected Bacillus subtilis GD1, Bacillus subtilis N4, Bacillus velezensis GZ1, Lactobacillus delbrueckii subsp. bulgaricus and Hansenula anomala, as well as to assess its antioxidant and anti-fatigue activity. These Bacillus strains had excellent enzyme producing and soybean transformation capacity. FSF showed the highest peptide, total phenol, total flavonoid content, antioxidant activity, and suitable organic acid and biological amine content. In intense exercise mice, FSF treatment markedly increased hepatic glycogen level, decreased metabolite accumulation, improved the activities of antioxidant enzymes and decreased malondialdehyde (MDA) level in serum and liver, respectively. Furthermore, FSF treatment increased nuclear factor-erythroid 2-related factor 2 (Nrf2) and antioxidant response element (ARE)-dependent gene expression. Together, the selection of microbial starter culture and mixed culture fermentation are essential for the effective enrichment of bioactive compounds, and FSF has stronger antioxidant and anti-fatigue activity.
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Affiliation(s)
- Jingwen Cui
- School of Life Sciences, Jilin University, Changchun, Jilin 130012, PR China
| | - Peibin Xia
- School of Life Sciences, Jilin University, Changchun, Jilin 130012, PR China
| | - Lingling Zhang
- School of Life Sciences, Jilin University, Changchun, Jilin 130012, PR China
| | - Yu Hu
- School of Life Sciences, Jilin University, Changchun, Jilin 130012, PR China
| | - Qiuhong Xie
- Key Laboratory for Molecular Enzymology and Engineering of Ministry of Education, School of Life Sciences, Jilin University, Changchun, Jilin 130012, PR China; National Engineering Laboratory for AIDS Vaccine, School of Life Sciences, Jilin University, Changchun, Jilin 130012, PR China; School of Life Sciences, Jilin University, Changchun, Jilin 130012, PR China.
| | - Hongyu Xiang
- Key Laboratory for Molecular Enzymology and Engineering of Ministry of Education, School of Life Sciences, Jilin University, Changchun, Jilin 130012, PR China; National Engineering Laboratory for AIDS Vaccine, School of Life Sciences, Jilin University, Changchun, Jilin 130012, PR China; School of Life Sciences, Jilin University, Changchun, Jilin 130012, PR China.
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11
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Li Q, Zhang L, Lametsch R. Current progress in kokumi-active peptides, evaluation and preparation methods: a review. Crit Rev Food Sci Nutr 2020; 62:1230-1241. [DOI: 10.1080/10408398.2020.1837726] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Affiliation(s)
- Qian Li
- Department of Food Science, University of Copenhagen, Frederiksberg C, Denmark
| | - Longteng Zhang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - René Lametsch
- Department of Food Science, University of Copenhagen, Frederiksberg C, Denmark
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