1
|
Qiu J, Li H, Liu Y, Li C, Fang Z, Hu B, Li X, Zeng Z, Liu Y. Changes in flavor and biological activities of Lentinula edodes hydrolysates after Maillard reaction. Food Chem 2024; 431:137138. [PMID: 37604001 DOI: 10.1016/j.foodchem.2023.137138] [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: 06/27/2023] [Revised: 07/30/2023] [Accepted: 08/09/2023] [Indexed: 08/23/2023]
Abstract
This study aimed to elucidate how the Maillard reaction (MR) affects the flavor and bioactivities of Lentinula edodes hydrolysates (LEHs). Changes in flavor were investigated using non-targeted metabolomics techniques (GC-MS and LC-MS/MS) and sensory evaluation. Simultaneously, UV absorption, fluorescence, and FT-IR spectra were used to characterize the process of MR. We also evaluated the effects of MR on the antioxidant activity, hypoglycemic activity and antimicrobial activity of LEHs in vitro. The results revealed that MR produced many volatile aldehydes and ketones and decreased the content of most amino acids, sugars and flavonoids in the LEHs while increasing the content of l-theanine and succinic acid. MRPs had a strong caramel and like-meat flavor and an obvious improvement in umami, taste continuity, and total acceptability. Furthermore, MR improved the antioxidant and antimicrobial properties of LEHs. This research establishes a theoretical foundation for MR in the deep processing of edible mushrooms.
Collapse
Affiliation(s)
- Jianguo Qiu
- Sichuan Agricultural University, College of Food Science, Yaan 625014, China
| | - Hongyu Li
- Sichuan Agricultural University, College of Food Science, Yaan 625014, China
| | - Yang Liu
- Sichuan Agricultural University, College of Food Science, Yaan 625014, China
| | - Cheng Li
- Sichuan Agricultural University, College of Food Science, Yaan 625014, China
| | - Zhengfeng Fang
- Sichuan Agricultural University, College of Food Science, Yaan 625014, China
| | - Bin Hu
- Sichuan Agricultural University, College of Food Science, Yaan 625014, China
| | - Xiaolin Li
- Sichuan Academy of Agricultural Sciences, Sichuan Institute of Edible Fungi, Edible Fungi Cultivation and Physiology Research Center, Chengdu 610066, China
| | - Zhen Zeng
- Sichuan Agricultural University, College of Food Science, Yaan 625014, China.
| | - Yuntao Liu
- Sichuan Agricultural University, College of Food Science, Yaan 625014, China.
| |
Collapse
|
2
|
Yu J, Hu N, Hou L, Hang F, Li K, Xie C. Effect of deacetylation of chitosan on the physicochemical, antioxidant and antibacterial properties activities of chitosan-mannose derivatives. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:6394-6405. [PMID: 37205788 DOI: 10.1002/jsfa.12715] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/17/2022] [Revised: 03/30/2023] [Accepted: 05/16/2023] [Indexed: 05/21/2023]
Abstract
BACKGROUND The present study investigates the physical, chemical, and antibacterial properties of water-soluble chitosan derivatives. Preparation of the water-soluble chitosan derivatives was performed by the Maillard reaction (MR) between chitosan [with the degree of deacetylation (DD) being 50%, 70%, and 90%] and mannose. No organic reagent was used in the process. Systematic evaluations of the effects of chitosan DD on the reaction extent, the structure, the composition, as well as the physicochemical properties, antioxidant properties, and bacterial inhibitory properties of the finished chitosan-mannose MR products (Mc-mrps), were carried out. RESULTS Based on the experimental data obtained from Fourier transform infrared spectroscopy, thermogravimetric analysis, X-ray diffraction, Pyrolysis-gas chromatography-mass spectrometry analysis, and 1 H-NMR, the Mc-mrps formed from chitosan with different DDs had different structures and components. An increase in the DD of chitosan led to a significant increase in the degree of reaction, color difference (△E), and solubility (P < 0.05). The zeta potential and particle size of the Mc-mrps were also influenced by the DD of chitosan. Additionally, the antimicrobial action against Gram-positive (Staphylococcus aureus and Bacillus subtilis) and Gram-negative bacteria (Escherichia coli and Salmonella typhimurium), as well as antioxidant activity, were enhanced by the incorporation of mannose. This was also achieved by the increase of the DD of chitosan. CONCLUSION The results of the present study suggest that chitosan was derived with mannose to yield a novel, water-soluble polysaccharide with better antioxidant and antimicrobial activities. The DD of chitosan had a significant effect on the properties of the Mc-mrp, which can serve as a reference point for the subsequent preparation and application of such derivatives. © 2023 Society of Chemical Industry.
Collapse
Affiliation(s)
- Junzhe Yu
- College of Light Industry and Food Engineering, Guangxi University, Nanning, China
| | - Na Hu
- College of Light Industry and Food Engineering, Guangxi University, Nanning, China
| | - Liran Hou
- College of Light Industry and Food Engineering, Guangxi University, Nanning, China
| | - Fangxue Hang
- College of Light Industry and Food Engineering, Guangxi University, Nanning, China
- Collaborative Innovation Center of Guangxi Sugarcane Industry, Guangxi University, Nanning, China
- Engineering Research Center for Sugar Industry and Comprehensive Utilization, Ministry of Education, Nanning, China
| | - Kai Li
- College of Light Industry and Food Engineering, Guangxi University, Nanning, China
- Collaborative Innovation Center of Guangxi Sugarcane Industry, Guangxi University, Nanning, China
- Engineering Research Center for Sugar Industry and Comprehensive Utilization, Ministry of Education, Nanning, China
| | - Caifeng Xie
- College of Light Industry and Food Engineering, Guangxi University, Nanning, China
- Collaborative Innovation Center of Guangxi Sugarcane Industry, Guangxi University, Nanning, China
- Engineering Research Center for Sugar Industry and Comprehensive Utilization, Ministry of Education, Nanning, China
| |
Collapse
|
3
|
Wen F, Zeng C, Yang Y, Xu T, Wang H, Wang S. Sensory attributes and functional properties of maillard reaction products derived from the crassosotrea gigas (Ostrea rivularis gould) enzymatic hydrolysate and xylose system. Heliyon 2023; 9:e14774. [PMID: 37012907 PMCID: PMC10066532 DOI: 10.1016/j.heliyon.2023.e14774] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2022] [Revised: 03/10/2023] [Accepted: 03/16/2023] [Indexed: 03/28/2023] Open
Abstract
To improve the flavor of Ostrea rivularis Gould, enzymatic hydrolysis was conducted and xylose-OEH Maillard reaction products were prepared. Then, their physicochemical properties and metabolites were determined by UHPLC-MS-MS, and volatile compounds were determined by GC-MS to investigate the changes. The results showed that His, Gln, Lys, Asp, and Cys were the major amino acids consumed. After being heated at 120 °C for up to 150 min, the DPPH (2,2-Diphenyl-1-picrylhydrazyl) was 85.32 ± 1.35% and the reducing capacity was 1.28 ± 0.12. Both were the highest in the groups. Additionally, 45 volatile compounds, including 2-ethyl-5-methyl-pyrazine and 2-ethyl-3,5-dimethyl-pyrazine, and 678 compounds were identified. We also found that 18 metabolites with significant differences (VIP ≥2) were differential metabolites, which involved lipid oxides and amino acid derivatives. The content of lipids favored the regulation of Maillard products and affected the lower threshold of the flavor of aldehydes, which contributed to the flavor and antioxidant activity. These results suggested the potential of xylose-OEH MRPs as a natural antioxidant for further processing oysters.
Collapse
|
4
|
LOU PX, ZHANG WW, CAO H, THAKUR K, SHANG YF, ZHANG JG, WEI ZJ. Insights into sub-chronic toxicity effects of enzymatic hydrolysate of peony seed meal derived Maillard reaction products in SD rats. FOOD SCIENCE AND TECHNOLOGY 2023. [DOI: 10.1590/fst.99622] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Affiliation(s)
| | | | - Heng CAO
- Hefei University of Technology, China
| | - Kiran THAKUR
- Hefei University of Technology, China; North Minzu University, China
| | - Ya-Fang SHANG
- Hefei University of Technology, China; North Minzu University, China
| | - Jian-Guo ZHANG
- Hefei University of Technology, China; North Minzu University, China
| | - Zhao-Jun WEI
- Hefei University of Technology, China; North Minzu University, China
| |
Collapse
|
5
|
ŞEN ARSLAN H, SARIÇOBAN C. Effect of ultrasound and microwave pretreatments on some bioactive properties of beef protein hydrolysates. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01787-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
|
6
|
Structure and functional characterization of melanoidins from crystal malt. Eur Food Res Technol 2022. [DOI: 10.1007/s00217-022-04186-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
|
7
|
Ye Y, Dai S, Zhang H, He S, Hu W, Cao X, Wei Z. Ultrasound-Assisted Preparation of Maillard Reaction Products Derived from Hydrolyzed Soybean Meal with Meaty Flavor in an Oil-In-Water System. Molecules 2022; 27:molecules27217236. [PMID: 36364060 PMCID: PMC9655089 DOI: 10.3390/molecules27217236] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2022] [Revised: 10/12/2022] [Accepted: 10/14/2022] [Indexed: 11/26/2022] Open
Abstract
In the present work, we prepared Maillard reaction products (MRPs) derived from enzyme hydrolyzed soybean meal with ultrasound assistance in an oil-(oxidized lard)-in-water system (UEL-MRPs) or oil-free system (UN-MRPs), and the effect of ultrasound on the properties of the obtained MRPs was evaluated. The analysis of fatty acids in lard with different treatments showed that ultrasound can generate more unsaturated fatty acids in the aqueous phase. The UV–Vis absorbances of UEL-MRPs, UN-MRPs, and MRPs obtained in an oil-in-water system (EL-MRPs) and MRPs obtained in an oil-free system (N-MRPs) at 294 and 420 nm indicated that ultrasound could increase the amount of Maillard reaction intermediates and melanoids in the final products of the Maillard reaction. This was in line with the result obtained from color change determination—that ultrasound can darken the resultant MRPs. Volatile analysis showed ultrasound can not only increase the number of volatile substances, but also greatly increase the composition of volatile substances in UEL-MRPs and UN-MRPs, especially the composition of those contributing to the flavor of the MRPs, such as oxygen-containing heterocycles, sulfur-containing compounds, and nitrogen-containing heterocycles. Descriptive sensory evaluation revealed that UN-MRPs and UEL-MRPs had the highest scores in total acceptance, ranking in the top two, and UEL-MRPs had the strongest meaty flavor among these four kinds of MRPs. Furthermore, the measurements of antioxidant activities, including DPPH radical-scavenging activity, hydroxyl radical scavenging ability, and ferric ion reducing antioxidant power, were conducted, showing that UN-MRPs exhibited the highest antioxidant activity among all the MRPs.
Collapse
Affiliation(s)
- Yongkang Ye
- School of Food Science and Biological Engineering, Hefei University of Technology, Hefei 230009, China
- Collaborative Innovation Center for Food Production and Safety, School of Biological Science and Engineering, North Minzu University, Yinchuan 750021, China
| | - Shengquan Dai
- School of Food Science and Biological Engineering, Hefei University of Technology, Hefei 230009, China
| | - Hongyan Zhang
- School of Food Science and Biological Engineering, Hefei University of Technology, Hefei 230009, China
| | - Shudong He
- School of Food Science and Biological Engineering, Hefei University of Technology, Hefei 230009, China
| | - Wanwan Hu
- Huangshan Chaogang Food Co., Ltd., Huangshan 245000, China
| | - Xiaodong Cao
- School of Food Science and Biological Engineering, Hefei University of Technology, Hefei 230009, China
- Correspondence: (X.C.); (Z.W.)
| | - Zhaojun Wei
- School of Food Science and Biological Engineering, Hefei University of Technology, Hefei 230009, China
- Collaborative Innovation Center for Food Production and Safety, School of Biological Science and Engineering, North Minzu University, Yinchuan 750021, China
- Correspondence: (X.C.); (Z.W.)
| |
Collapse
|
8
|
Yan X, Gong X, Zeng Z, Ma M, Zhao J, Xia J, Li M, Yang Y, Yu P, Gong D, Wan D. Dextran Conjugation Improves the Structural and Functional Properties of Heat-Treated Protein Isolate from Cinnamomum camphora Seed Kernel. Foods 2022; 11:foods11193066. [PMID: 36230141 PMCID: PMC9564210 DOI: 10.3390/foods11193066] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2022] [Revised: 09/21/2022] [Accepted: 09/30/2022] [Indexed: 11/23/2022] Open
Abstract
The Cinnamomum camphora seed kernel (CCSK), with high contents of medium-chain oil (~59%) and protein (~19%), is an excellent source for a plant-based food ingredient. To broaden the application of the protein isolate (PI) from CCSK in the food industry, the Maillard reaction products (MRPs) were prepared by PI and dextran (DX) under mild wet-heating conditions (60 °C, 5 h), and the structural and functional properties of the PI-DX conjugates were investigated. The covalent bond between PI and DX was confirmed by the degree of grafting and sodium dodecyl sulfate-polyacrylamide gel electrophoresis. Compared with the heated PI, the PI-DX conjugates had more ordered structure, with the decreased random coil content. The changes in tertiary structure of PI-DX conjugates were reflected by the results of intrinsic fluorescence and surface hydrophobicity. Moreover, PI-DX conjugates showed better solubility, emulsifying properties, thermal stability and antioxidant activities. These results provided a theoretical basis for the development of PI-based MRPs with desirable characteristics.
Collapse
Affiliation(s)
- Xianghui Yan
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
- Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang 330031, China
- School of Resources and Environment, Nanchang University, Nanchang 330031, China
| | - Xiaofeng Gong
- School of Resources and Environment, Nanchang University, Nanchang 330031, China
| | - Zheling Zeng
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
- Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang 330031, China
- School of Chemistry and Chemical Engineering, Nanchang University, Nanchang 330031, China
- Correspondence:
| | - Maomao Ma
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
- Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang 330031, China
- School of Food Science and Technology, Nanchang University, Nanchang 330031, China
| | - Junxin Zhao
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
- Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang 330031, China
- School of Food Science and Technology, Nanchang University, Nanchang 330031, China
| | - Jiaheng Xia
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
- Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang 330031, China
- School of Chemistry and Chemical Engineering, Nanchang University, Nanchang 330031, China
| | - Meina Li
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
- Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang 330031, China
- School of Resources and Environment, Nanchang University, Nanchang 330031, China
| | - Yujing Yang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
- Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang 330031, China
- School of Chemistry and Chemical Engineering, Nanchang University, Nanchang 330031, China
| | - Ping Yu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
- Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang 330031, China
- School of Chemistry and Chemical Engineering, Nanchang University, Nanchang 330031, China
| | - Deming Gong
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
- Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang 330031, China
- New Zealand Institute of Natural Medicine Research, 8 Ha Crescent, Auckland 2104, New Zealand
| | - Dongman Wan
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
- Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang 330031, China
- School of Food Science and Technology, Nanchang University, Nanchang 330031, China
| |
Collapse
|
9
|
Yang ZW, Hu MX. Effect of Ultrasonic Pretreatment on Flavor Characteristics of Brewer's
Yeast‐Peanut
Meal Hydrolysate/Xylose Maillard Reaction Products. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16699] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Zhi Wei Yang
- College of Light Industry and Food Engineering Nanning China
| | - Mei Xin Hu
- College of Light Industry and Food Engineering Nanning China
| |
Collapse
|
10
|
Structural basis for high-intensity ultrasound treatment in the rheology of myofibrillar protein extracted from White Croaker in relation to their solubility. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112979] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
|
11
|
Zhong SR, Li MF, Zhang ZH, Zong MH, Wu XL, Lou WY. Novel Antioxidative Wall Materials for Lactobacillus casei Microencapsulation via the Maillard Reaction between the Soy Protein Isolate and Prebiotic Oligosaccharides. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:13744-13753. [PMID: 34780175 DOI: 10.1021/acs.jafc.1c02907] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/13/2023]
Abstract
In this study, three kinds of Maillard reaction products (MRPs) have been, for the first time, successfully prepared by conjugating soy protein isolate (SPI) with isomaltooligosaccharide, xylooligosaccharide, or galactooligosaccharide at 80 °C for 30 or 60 min and applied for the construction of Lactobacillus casei (L. casei) microcapsules. The results showed that MRPs exhibited enhanced antioxidative activities compared with their physically mixed counterparts. The digested MRPs displayed excellent resistance to pathogenic bacteria and promoted the growth of L. casei. Moreover, MRP-encapsulated L. casei showed a higher survival rate than free L. casei under tested adverse conditions including heat treatment, storage, and mechanical forces. Under simulated digestion conditions, the viability of L. casei decreased from 8.8 log cfu/mL to 1.6 log cfu/mL, while that of MRP-encapsulated L. casei was maintained at 7.4 log cfu/mL. Thus, MRP-based SPI-oligosaccharide conjugates exhibited great potential for microencapsulation of probiotics.
Collapse
Affiliation(s)
- Shu-Rui Zhong
- Lab of Applied Biocatalysis, School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China
| | - Meng-Fan Li
- Lab of Applied Biocatalysis, School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China
| | - Zhi-Hua Zhang
- Lab of Applied Biocatalysis, School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China
| | - Min-Hua Zong
- Lab of Applied Biocatalysis, School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China
| | - Xiao-Ling Wu
- Lab of Applied Biocatalysis, School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China
| | - Wen-Yong Lou
- Lab of Applied Biocatalysis, School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China
| |
Collapse
|
12
|
Optimization of Microbial Hydrolysis Parameters of Poultry By-Products Using Probiotic Microorganisms to Obtain Protein Hydrolysates. FERMENTATION-BASEL 2021. [DOI: 10.3390/fermentation7030122] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
In connection with the active growth of poultry processing, the issue of rational use of poultry by-products is urgent. The paper proposes hydrolysis of the gizzards of broiler chickens and hens of the parent stock with bifidobacteria liquid concentrate (BLC) and Propionix liquid concentrated starter culture (Propionix LCSC). The effect of enzymatic treatment on changes in the structural components of the gizzards was studied using scanning electron microscopy (SEM) and determination of the dispersed composition. As a result of the research, the multiple regression equations and the response surfaces were obtained, which describe the optimal parameters of the gizzard´s hydrolysis process. The temperature and the time of hydrolysis are factors that have a significant effect on the degree of hydrolysis. The results of the structural and microscopic analysis confirm the high hydrolysability of the by-products by changing its structure and increasing the number of smaller protein particles. It was found experimentally that the gizzards of hens are more susceptible to the action of probiotic microorganisms’ enzymes compared to the gizzards of broiler chickens.
Collapse
|
13
|
Udenigwe CC, Abioye RO, Okagu IU, Obeme-Nmom JI. Bioaccessibility of bioactive peptides: recent advances and perspectives. Curr Opin Food Sci 2021. [DOI: 10.1016/j.cofs.2021.03.005] [Citation(s) in RCA: 29] [Impact Index Per Article: 9.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
|