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Hu L, Chen X, Cao Y, Gao P, Xu T, Xiong D, Zhao Z. Lactiplantibacillus plantarum exerts strain-specific effects on malolactic fermentation, antioxidant activity, and aroma profile of apple cider. Food Chem X 2024; 23:101575. [PMID: 39022787 PMCID: PMC11252787 DOI: 10.1016/j.fochx.2024.101575] [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: 07/16/2023] [Revised: 05/14/2024] [Accepted: 06/14/2024] [Indexed: 07/20/2024] Open
Abstract
This study aimed to investigate the impact of different strains of Lactiplantibacillus plantarum on malolactic fermentation (MLF), antioxidant activity, and aroma of ciders. A commercial strain of Saccharomyces cerevisiae and six indigenous L. plantarum strains were co-inoculated into apple juice to induce simultaneous alcoholic fermentation (AF) and MLF. The findings indicated that despite belonging to the same species, the different L. plantarum strains significantly differed (p < 0.05) in terms of antioxidant activity and aroma compounds in the ciders. MLF induced by L. plantarum resulted in the substantial consumption of malic acid and increased levels of lactic acid in the ciders, with strain-specific effects observed, particularly with L. plantarum SCFF284. In addition, ciders produced from mixed fermentations exhibited higher levels of antioxidant activity than those from pure S. cerevisiae fermentation (p < 0.05), especially for LAM284. Furthermore, ciders produced from mixed fermentations exhibited higher levels of aroma compounds, such as ethyl acetate and isoamyl alcohol, and also received higher sensory scores compared to ciders produced through pure S. cerevisiae fermentation (p < 0.05). These results highlight the effectiveness of MLF induced by L. plantarum in enhancing the antioxidant activity and aroma profile of ciders.
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Affiliation(s)
- Lujun Hu
- Liquor Brewing Biotechnology and Application Key Laboratory of Sichuan Province, College of Biological Engineering, Sichuan University of Science and Engineering, Yibin 644005, China
| | - Xiaodie Chen
- Liquor Brewing Biotechnology and Application Key Laboratory of Sichuan Province, College of Biological Engineering, Sichuan University of Science and Engineering, Yibin 644005, China
| | - Yulan Cao
- Liquor Brewing Biotechnology and Application Key Laboratory of Sichuan Province, College of Biological Engineering, Sichuan University of Science and Engineering, Yibin 644005, China
| | - Pei Gao
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China
| | - Teng Xu
- Liquor Brewing Biotechnology and Application Key Laboratory of Sichuan Province, College of Biological Engineering, Sichuan University of Science and Engineering, Yibin 644005, China
| | - Dake Xiong
- Liquor Brewing Biotechnology and Application Key Laboratory of Sichuan Province, College of Biological Engineering, Sichuan University of Science and Engineering, Yibin 644005, China
| | - Zhifeng Zhao
- Liquor Brewing Biotechnology and Application Key Laboratory of Sichuan Province, College of Biological Engineering, Sichuan University of Science and Engineering, Yibin 644005, China
- College of Biomass Science and Engineering, Sichuan University, Chengdu 610000, China
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2
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Küçükgöz K, Echave J, Garcia-Oliveira P, Seyyedi-Mansour S, Donn P, Xiao J, Trząskowska M, Prieto MA. Polyphenolic profile, processing impact, and bioaccessibility of apple fermented products. Crit Rev Food Sci Nutr 2024:1-20. [PMID: 38251987 DOI: 10.1080/10408398.2023.2277353] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/23/2024]
Abstract
Health-promoting foods have become increasingly popular due to intensified consumer interest and awareness of illnesses. There is a global market for apple fruits, which are affordable, nutritious, tasty, and produced in large quantities for direct consumption as well as food processing to make derived products. The food matrix of apples is suitable for fermentation, besides containing a high amount of phenolics and polyphenols. Fermentation of apples is one of the most common methods of preserving apple fruit and its byproducts. With different fermentation techniques, apple fruit can be used to make a wide range of products, such as fermented apple juice, cider, liqueurs, apple cider, apple vinegar and fermented apple solids, because it is not only a low-cost and simple method of processing the fruit, but it can also sometimes increase the bioavailability of nutrients and the levels of components that can improve health and sensory quality. To understand the health benefits of food products and how the fermentation process impacts polyphenols, it is also crucial to observe the effects of digestion on polyphenol bioaccessibility. Polyphenolic profile changes can be observed via both in vitro and in vivo digestion methods; however, in vitro digestion methods have the advantage of observing every step of gastrointestinal track effects and have less cost as well. In this review, the polyphenolic profile, processing impact, and bioaccessibility of apple-fermented products is assessed, with most available studies showing polyphenol profiles and bioaccessibility in apple varieties and fermented apple products.
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Affiliation(s)
- K Küçükgöz
- Department of Food Gastronomy and Food Hygiene, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences-SGGW, Warsaw, Poland
| | - J Echave
- Department of Analytical Chemistry and Food Science, Instituto de Agroecoloxía e Alimentación (IAA) - CITEXVI, Universidade de Vigo, Nutrition and Bromatology Group, Vigo, Spain
| | - P Garcia-Oliveira
- Department of Analytical Chemistry and Food Science, Instituto de Agroecoloxía e Alimentación (IAA) - CITEXVI, Universidade de Vigo, Nutrition and Bromatology Group, Vigo, Spain
| | - S Seyyedi-Mansour
- Department of Analytical Chemistry and Food Science, Instituto de Agroecoloxía e Alimentación (IAA) - CITEXVI, Universidade de Vigo, Nutrition and Bromatology Group, Vigo, Spain
| | - P Donn
- Department of Analytical Chemistry and Food Science, Instituto de Agroecoloxía e Alimentación (IAA) - CITEXVI, Universidade de Vigo, Nutrition and Bromatology Group, Vigo, Spain
| | - J Xiao
- Department of Analytical Chemistry and Food Science, Instituto de Agroecoloxía e Alimentación (IAA) - CITEXVI, Universidade de Vigo, Nutrition and Bromatology Group, Vigo, Spain
- International Joint Research Laboratory of Intelligent Agriculture and Agri-products Processing, Jiangsu University, Zhenjiang, China
| | - Monika Trząskowska
- Department of Food Gastronomy and Food Hygiene, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences-SGGW, Warsaw, Poland
| | - M A Prieto
- Department of Analytical Chemistry and Food Science, Instituto de Agroecoloxía e Alimentación (IAA) - CITEXVI, Universidade de Vigo, Nutrition and Bromatology Group, Vigo, Spain
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Mu Y, Zeng C, Qiu R, Yang J, Zhang H, Song J, Yuan J, Sun J, Kang S. Optimization of the Fermentation Conditions of Huaniu Apple Cider and Quantification of Volatile Compounds Using HS-SPME-GC/MS. Metabolites 2023; 13:998. [PMID: 37755278 PMCID: PMC10538033 DOI: 10.3390/metabo13090998] [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: 07/23/2023] [Revised: 08/23/2023] [Accepted: 09/07/2023] [Indexed: 09/28/2023] Open
Abstract
The fermentation process and composition of volatile compounds play a crucial role in the production of Huaniu apple cider. This study aimed to optimize the fermentation conditions of Huaniu apple cider and quantify its volatile compounds using headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC/MS). The optimal fermentation parameters were determined using response surface methodology (RSM). The optimal fermentation temperature was 25.48 °C, initial soluble solids were 18.90 degrees Brix, inoculation amount was 8.23%, and initial pH was 3.93. The fermentation rate was determined to be 3.0, and the predicted value from the verification test was 3.014. This finding demonstrated the excellent predictability of a RSM-optimized fermentation test for Huaniu apple cider, indicating the reliability of the process conditions. Moreover, the analysis of volatile compounds in the optimized Huaniu cider identified 72 different ingredients, including 41 esters, 16 alcohols, 6 acids, and 9 other substances. Notably, the esters exhibited high levels of ethyl acetate, ethyl octanoate, and ethyl capricate. Similarly, the alcohols demonstrated higher levels of 3-methyl-1-butanol, phenethylethanol, and 2-methyl-1-propanol, while the acids displayed increased concentrations of acetic acid, caproic acid, and caprylic acid. This study provides the essential technical parameters required for the preparation of Huaniu apple cider while also serving as a valuable reference for investigating its distinct flavor profile.
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Affiliation(s)
- Yuwen Mu
- Agricultural Product Storage and Processing Research Institute, Gansu Academy of Agricultural Sciences, Lanzhou 730070, China; (Y.M.); (C.Z.); (H.Z.); (J.S.); (J.Y.)
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China;
| | - Chaozhen Zeng
- Agricultural Product Storage and Processing Research Institute, Gansu Academy of Agricultural Sciences, Lanzhou 730070, China; (Y.M.); (C.Z.); (H.Z.); (J.S.); (J.Y.)
| | - Ran Qiu
- China Resources Beer (Holdings) Company Limited, Beijing 100005, China;
| | - Jianbin Yang
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China;
| | - Haiyan Zhang
- Agricultural Product Storage and Processing Research Institute, Gansu Academy of Agricultural Sciences, Lanzhou 730070, China; (Y.M.); (C.Z.); (H.Z.); (J.S.); (J.Y.)
| | - Juan Song
- Agricultural Product Storage and Processing Research Institute, Gansu Academy of Agricultural Sciences, Lanzhou 730070, China; (Y.M.); (C.Z.); (H.Z.); (J.S.); (J.Y.)
| | - Jing Yuan
- Agricultural Product Storage and Processing Research Institute, Gansu Academy of Agricultural Sciences, Lanzhou 730070, China; (Y.M.); (C.Z.); (H.Z.); (J.S.); (J.Y.)
| | - Jing Sun
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China;
| | - Sanjiang Kang
- Agricultural Product Storage and Processing Research Institute, Gansu Academy of Agricultural Sciences, Lanzhou 730070, China; (Y.M.); (C.Z.); (H.Z.); (J.S.); (J.Y.)
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Wang JJ, Zhang WW, Guan ZJ, Thakur K, Hu F, Rizwan Khan M, Zhang JG, Wei ZJ. Exploring the effects of the fermentation method on the quality of Lycium barbarum and Polygonatum cyrtonema compound wine based on LC-MS metabolomics. Food Chem 2023; 428:136770. [PMID: 37421664 DOI: 10.1016/j.foodchem.2023.136770] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2023] [Revised: 06/27/2023] [Accepted: 06/29/2023] [Indexed: 07/10/2023]
Abstract
This study aimed to examine the effect of fermentation methods on the quality of Lycium barbarum and Polygonatum cyrtonema compound wine (LPW) by combining non-targeted metabolomic approaches with chemometrics and path profiling to determine the chemical and metabolic properties of LPW. The results demonstrated that SRA had higher leaching rates of total phenols and flavonoids, reaching 4.20 ± 0.10 v/v ethanol concentration. According to LC-MS non-targeting genomics, the metabolic profiles of LPW prepared by different mixtures of fermentation methods (Saccharomyces cerevisiae RW; Debaryomyces hansenii AS2.45) of yeast differed significantly. Amino acids, phenylpropanoids, flavonols, etc., were identified as the differential metabolites between different comparison groups. The pathways of tyrosine metabolism, biosynthesis of phenylpropanoids, and metabolism of 2-oxocarboxylic acids enriched 17 distinct metabolites. SRA stimulated the production of tyrosine and imparted a distinctive saucy aroma to the wine samples, providing a novel research concept for the microbial fermentation-based production of tyrosine.
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Affiliation(s)
- Jing-Jing Wang
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China
| | - Wang-Wei Zhang
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China
| | - Zi-Jing Guan
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China.
| | - Kiran Thakur
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; School of Biological Science and Engineering, Ningxia Key Laboratory for the Development and Application of Microbial Resources in Extreme Environments, North Minzu University, Yinchuan 750021, China.
| | - Fei Hu
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China.
| | - Mohammad Rizwan Khan
- Department of Chemistry, College of Science, King Saud University, Riyadh 11451, Saudi Arabia.
| | - Jian-Guo Zhang
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; School of Biological Science and Engineering, Ningxia Key Laboratory for the Development and Application of Microbial Resources in Extreme Environments, North Minzu University, Yinchuan 750021, China.
| | - Zhao-Jun Wei
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; School of Biological Science and Engineering, Ningxia Key Laboratory for the Development and Application of Microbial Resources in Extreme Environments, North Minzu University, Yinchuan 750021, China.
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5
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He W, Tian Y, Liu S, Vaateri L, Ma X, Haikonen T, Yang B, Laaksonen O. Comparison of phenolic composition and sensory quality among pear beverages made using Saccharomyces cerevisiae and Torulaspora delbrueckii. Food Chem 2023; 422:136184. [PMID: 37148850 DOI: 10.1016/j.foodchem.2023.136184] [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: 01/29/2023] [Revised: 04/12/2023] [Accepted: 04/15/2023] [Indexed: 05/08/2023]
Abstract
The effects of Saccharomyces cerevisiae and Torulaspora delbrueckii on phenolic composition and sensory quality were characterized in the production of alcoholic beverages from selected pear cultivars with diverse biochemical characteristics. The fermentation process generally affected the phenolic composition by increasing the contents of hydroxycinnamic acids and flavan-3-ols and reducing the levels of hydroxybenzoic acids, procyanidins, and flavonols. Although the phenolic compositions and sensory properties of pear beverages depended primarily on pear cultivar selection, the applied yeast strains also played important roles in beverage quality. Fermentation with T. delbrueckii resulted in higher caffeoylquinic acid and quercetin-3-O-glucoside contents, higher rated intensities of 'cooked pear' and 'floral' odors and a sweeter taste than fermentation with S. cerevisiae. Moreover, higher concentrations of hydroxybenzoic acids, hydroxycinnamic acids, and flavonols correlated closely with astringency perception. Applying T. delbrueckii strains and breeding novel pear cultivars are important approaches to produce fermented beverages of high quality.
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Affiliation(s)
- Wenjia He
- Food Sciences, Department of Life Technologies, University of Turku, FI-20014 Turku, Finland; College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China
| | - Ye Tian
- Food Sciences, Department of Life Technologies, University of Turku, FI-20014 Turku, Finland
| | - Shuxun Liu
- Food Sciences, Department of Life Technologies, University of Turku, FI-20014 Turku, Finland; Key Laboratory for Food Microbial Technology of Zhejiang Province, College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang 310018, China
| | - Laura Vaateri
- Food Sciences, Department of Life Technologies, University of Turku, FI-20014 Turku, Finland
| | - Xueying Ma
- Food Sciences, Department of Life Technologies, University of Turku, FI-20014 Turku, Finland; Technology Innovation Center of Special Food for State Market Regulation, Wuxi Food Safety Inspection and Test Center, Wuxi 214100, China
| | - Tuuli Haikonen
- Natural Resources Institute Finland (Luke), Production Systems/Horticulture Technologies, Toivonlinnantie 518, FI-21500 Piikkiö, Finland
| | - Baoru Yang
- Food Sciences, Department of Life Technologies, University of Turku, FI-20014 Turku, Finland; Shanxi Center for Testing of Functional Agro-Products, Shanxi Agricultural University, Taiyuan 030031, China
| | - Oskar Laaksonen
- Food Sciences, Department of Life Technologies, University of Turku, FI-20014 Turku, Finland.
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6
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Chen ES. Application of the fission yeast Schizosaccharomyces pombe in human nutrition. FEMS Yeast Res 2023; 23:6961766. [PMID: 36574952 DOI: 10.1093/femsyr/foac064] [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: 10/21/2022] [Revised: 12/03/2022] [Accepted: 12/26/2022] [Indexed: 12/29/2022] Open
Abstract
Fission yeast Schizosaccharomyces pombe (S. pombe) is renowned as a powerful genetic model for deciphering cellular and molecular biological phenomena, including cell division, chromosomal events, stress responses, and human carcinogenesis. Traditionally, Africans use S. pombe to ferment the beer called 'Pombe', which continues to be consumed in many parts of Africa. Although not as widely utilized as the baker's yeast Saccharomyces cerevisiae, S. pombe has secured several niches in the food industry for human nutrition because of its unique metabolism. This review will explore three specific facets of human nutrition where S. pombe has made a significant impact: namely, in wine fermentation, animal husbandry and neutraceutical supplementation coenzyme Q10 production. Discussions focus on the current gaps in these areas, and the potential research advances useful for addressing future challenges. Overall, gaining a better understanding of S. pombe metabolism will strengthen production in these areas and potentially spearhead novel future applications.
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Affiliation(s)
- Ee Sin Chen
- Department of Biochemistry, Yong Loo Lin School of Medicine, National University of Singapore, Singapore 117596, Singapore.,National University Health System (NUHS), Singapore 119228, Singapore.,NUS Center for Cancer Research, Yong Loo Lin School of Medicine, National University of Singapore, Singapore 117599, Singapore
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7
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Yao L, Huang C, Ding J, Zhang T, Yu J, Yang C, Chen X. Application of yeast in plant-derived aroma formation from cigar filler leaves. Front Bioeng Biotechnol 2022; 10:1093755. [PMID: 36619396 PMCID: PMC9815610 DOI: 10.3389/fbioe.2022.1093755] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2022] [Accepted: 12/05/2022] [Indexed: 12/24/2022] Open
Abstract
Introduction: There are various degrees of defects of cigar filler leaves after air drying. Methods: In order to improve the quality and plant-derived aroma content of cigar filler leaves, nine aroma-producing yeasts were applied in artificially solid-state fermentation of cigar filler leaves in this study. The differences with various yeasts application were compared by chemical composition and GC-MS analysis. Results and discussion: The results showed that 120 volatile components were identified and quantified in cigar filler leaves after fermentation, including aldehydes (25 types), alcohols (24 types), ketones (20 types), esters (11 types), hydrocarbons (12 types), acids (4 types) and other substances (23 types). Based on the analysis of odor activity value (OAV), the OVA of fruity and floral aroma components were higher. It was found that floral aroma are the representative aroma types of cigar filler leaves treated with Clavispora lusitaniae, Cyberlindera fabianii, Saccharomycosis fibuligera and Zygosaccharomyces bailii R6. After being inoculated with Hanseniaspora uvarum J1, Hanseniaspora uvarum J4 and Pichia pastoris P3, the OAV of fruity aroma in cigar filler leaves was the highest, followed by tobacco aroma and woody aroma. The correlation between volatile components of cigar filler leaves with different yeasts was revealed after PCA analysis. It was concluded that the quality of cigar filler leaves was improved, and cigar filler leaves fermented with different yeasts showed different flavor.
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Affiliation(s)
- Lan Yao
- Key Laboratory of Fermentation Engineering (Ministry of Education), Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), HBUT National “111” Center for Cellular Regulation and Molecular Pharmaceutics, College of Bioengineering and Food, Hubei University of Technology, Wuhan, China
| | - Chenyi Huang
- Key Laboratory of Fermentation Engineering (Ministry of Education), Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), HBUT National “111” Center for Cellular Regulation and Molecular Pharmaceutics, College of Bioengineering and Food, Hubei University of Technology, Wuhan, China
| | - Jingyi Ding
- Key Laboratory of Fermentation Engineering (Ministry of Education), Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), HBUT National “111” Center for Cellular Regulation and Molecular Pharmaceutics, College of Bioengineering and Food, Hubei University of Technology, Wuhan, China
| | - Tongtong Zhang
- Key Laboratory of Fermentation Engineering (Ministry of Education), Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), HBUT National “111” Center for Cellular Regulation and Molecular Pharmaceutics, College of Bioengineering and Food, Hubei University of Technology, Wuhan, China
| | - Jun Yu
- Hubei Institute of Tobacco Science, Wuhan, China,*Correspondence: Jun Yu, ; Chunlei Yang, ; Xiong Chen,
| | - Chunlei Yang
- Hubei Institute of Tobacco Science, Wuhan, China,*Correspondence: Jun Yu, ; Chunlei Yang, ; Xiong Chen,
| | - Xiong Chen
- Key Laboratory of Fermentation Engineering (Ministry of Education), Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), HBUT National “111” Center for Cellular Regulation and Molecular Pharmaceutics, College of Bioengineering and Food, Hubei University of Technology, Wuhan, China,*Correspondence: Jun Yu, ; Chunlei Yang, ; Xiong Chen,
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8
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Wang N, Zhu Y, Zhu R, Xiao Y, Qiu J, Wu Y, Zhong K, Gao H. Revealing the co-fermentation of Saccharomyces cerevisiae and Schizosaccharomyces pombe on the quality of cider based on the metabolomic and transcriptomic analysis. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113943] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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9
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Park N, Cho SD, Chang MS, Kim GH. Optimization of the ultrasound-assisted extraction of flavonoids and the antioxidant activity of Ruby S apple peel using the response surface method. Food Sci Biotechnol 2022; 31:1667-1678. [PMID: 36312999 PMCID: PMC9596659 DOI: 10.1007/s10068-022-01150-8] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2022] [Revised: 07/15/2022] [Accepted: 07/26/2022] [Indexed: 11/28/2022] Open
Abstract
A Box–Behnken Design (BBD) was employed to optimize the extraction of antioxidants from Ruby S apple peel by ultrasound-assisted extraction (UAE). The effect of extraction temperature (20–40 °C), extraction time (15–45 min), and ethanol concentration (50–90%) in water on extraction yield, total phenol content (TPC), total flavonoid content (TFC), and DPPH radical scavenging activity of Ruby S peel extracts (RPEs) were investigated. The optimized extraction conditions that maximized extraction yield, TPC, TFC, and DPPH radical scavenging ability, were temperature 20 °C, extraction time 25.30 min, and ethanol concentration 50%. The validity of designed model was verified, and experimental values obtained under optimum conditions concurred with predicted values. Hyperoside, isoquercitrin, and phloridzin, were among the major flavonoids extracted. Our findings demonstrate the suitability of UAE and RSM for the optimization of Ruby S peel extraction and suggest the potential use of RPEs as bioactive functional materials.
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Affiliation(s)
- NaYeong Park
- Department of Bio-Health Convergence, Duksung Women’s University, Seoul, Republic of Korea
| | - Sun-Duk Cho
- Department of Food and Nutrition, Duksung Women’s University, 33, Samyang-ro 144-gil, Dobong-gu, Seoul, 01369 Republic of Korea
| | - Min-Sun Chang
- Postharvest Technology Division, National Institute of Horticultural and Herbal Science, RDA, Wanju, Republic of Korea
| | - Gun-Hee Kim
- Department of Food and Nutrition, Duksung Women’s University, 33, Samyang-ro 144-gil, Dobong-gu, Seoul, 01369 Republic of Korea
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10
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Phenolic Profile and Fingerprint Analysis of Akebia quinata Leaves Extract with Endothelial Protective Activity. Molecules 2022; 27:molecules27144636. [PMID: 35889504 PMCID: PMC9316754 DOI: 10.3390/molecules27144636] [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: 06/17/2022] [Revised: 07/14/2022] [Accepted: 07/19/2022] [Indexed: 11/16/2022] Open
Abstract
In contrast to the stem and fruit of Akebia quinata, A. quinata leaves as a source rich in phenolic compounds with potentially beneficial pharmacological activities have been largely overlooked. To develop and use A. quinata leaves as a resource, we evaluated its potential as a cardiovascular-protective agent. Herein, we investigated the effects and potential mechanisms of A. quinata leaves extract on lipopolysaccharide (LPS)-induced inflammatory responses in human umbilical vein endothelial cells. We found that A. quinata leaves extract pretreatment of 10 μg/mL significantly attenuated LPS-induced protein expression of intercellular adhesion molecule-1, vascular cell adhesion molecule-1. Furthermore, this extract also suppressed LPS-induced phosphorylation of nuclear factor-κB p65. In order to elucidate the chemical profiles of the samples, the HPLC fingerprint was established, and prominent peaks were identified via HPLC–electrospray ionization–mass spectrometry. Multivariate statistical analyses, including hierarchical cluster analysis, principal component analysis, and partial least-squares discriminant analysis, were performed to evaluate the clustering of the samples. It was found that isochlorogenic acid C was a key marker for the classification of A. quinata leaves from the Gongju and Muju city in Korea. Collectively, this study not only suggested the potential of A. quinata leaves as a novel therapeutic candidate for inflammatory cardiovascular disease but also developed a quality control method for A. quinata leaves, which could help to expand the application of A. quinata.
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Fotirić Akšić M, Nešović M, Ćirić I, Tešić Ž, Pezo L, Tosti T, Gašić U, Dojčinović B, Lončar B, Meland M. Polyphenolics and Chemical Profiles of Domestic Norwegian Apple (Malus × domestica Borkh.) Cultivars. Front Nutr 2022; 9:941487. [PMID: 35845808 PMCID: PMC9280294 DOI: 10.3389/fnut.2022.941487] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2022] [Accepted: 06/03/2022] [Indexed: 12/14/2022] Open
Abstract
Using modern analytical techniques, a comprehensive study of the chemical composition of fruits from apple cultivars grown in Western Norway during 2019 and 2020 was done. Metals, sugars, organic acids, antioxidant tests, and polyphenol content have been observed. In all investigated samples, the most dominant sugars were glucose, fructose, and sucrose. Among 11 tested organic acids, the dominant was malic acid, followed by citric and maleic acid. The most common metal was potassium, followed by magnesium and zinc. The quantification of polyphenols showed that among the 11 quantified polyphenols, chlorogenic acid, quercetin 3-O-rhamnoside, quercetin 3-O-glucoside, quercetin, and phlorizin were the most abundant. A detailed study of the polyphenolic profile of nine investigated apple samples provided 30 identified polyphenolic compounds from the class of hydroxybenzoic and hydroxycinnamic acids, flavonoids, and dihydrochalcones. In addition to the identified 3-O-caffeoylquinic acid, its two isomers of 5-O-caffeoylquinic acid and three esters were also found. Present polyphenols of the tested apples provided significant data on the quality of Norwegian apples, and they contribute to the distinguishing of these apple samples.
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Affiliation(s)
| | - Milica Nešović
- Institute of General and Physical Chemistry, Belgrade, Serbia
| | - Ivanka Ćirić
- Innovative Centre Faculty of Chemistry Belgrade, University of Belgrade, Belgrade, Serbia
| | - Živoslav Tešić
- Faculty of Chemistry, University of Belgrade, Belgrade, Serbia
| | - Lato Pezo
- Institute of General and Physical Chemistry, Belgrade, Serbia
| | - Tomislav Tosti
- Faculty of Chemistry, University of Belgrade, Belgrade, Serbia
| | - Uroš Gašić
- Department of Plant Physiology, Institute for Biological Research “Siniša Stanković”, National Institute of Republic of Serbia, University of Belgrade, Belgrade, Serbia
| | - Biljana Dojčinović
- Institute of Chemistry, Technology and Metallurgy, National Institute of the Republic of Serbia, University of Belgrade, Belgrade, Serbia
| | - Biljana Lončar
- University of Novi Sad-Faculty of Technology Novi Sad, Novi Sad, Serbia
| | - Mekjell Meland
- Department of Horticulture, NIBIO Ullensvang, Norwegian Institute of Bioeconomy Research, Lofthus, Norway
- *Correspondence: Mekjell Meland
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He W, Laaksonen O, Tian Y, Haikonen T, Yang B. Chemical Composition of Juices Made from Cultivars and Breeding Selections of European Pear ( Pyrus communis L.). JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:5137-5150. [PMID: 35426665 PMCID: PMC9052750 DOI: 10.1021/acs.jafc.2c00071] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/04/2022] [Revised: 03/31/2022] [Accepted: 03/31/2022] [Indexed: 05/23/2023]
Abstract
The phenolic profiles and other major metabolites in juices made from fruits of 17 cultivars and selections of European pears were investigated using UHPLC-DAD-ESI-QTOF-MS and GC-FID, respectively. A total of 39 phenolic compounds were detected, including hydroxybenzoic acids, hydroxycinnamic acids, flavan-3-ols, procyanidins, flavonols, and arbutin. Among these compounds, 5-O-caffeoylquinic acid was the most predominant, accounting for 14-39% of total quantified phenolic contents (TPA) determined in this study. The variations were mainly cultivar dependent. The genetic background effect on the chemical compositions is complex, and breeding selections from the same parental cultivars varied dramatically in chemical compositions. Putative perry pears contained more 4-O-caffeoylquinic acid, 5-O-caffeoylquinic acid, caffeoyl N-trytophan, caffeoylshikimic acid, coumaroylquinic acid isomer, syringic acid hexoside, procyanidin dimer B2, (+)-catechin, and malic acid, whereas putative dessert pears had higher esters, alcohols, and aldehydes. The results will be helpful in providing industry with phytochemical compositional information, assisting pear selections in commercial utilization.
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Affiliation(s)
- Wenjia He
- Food
Chemistry and Food Development, Department of Life Technologies, University of Turku, FI-20014 Turku, Finland
| | - Oskar Laaksonen
- Food
Chemistry and Food Development, Department of Life Technologies, University of Turku, FI-20014 Turku, Finland
| | - Ye Tian
- Food
Chemistry and Food Development, Department of Life Technologies, University of Turku, FI-20014 Turku, Finland
| | - Tuuli Haikonen
- Production
systems/Horticulture Technologies, Natural
Resources Institute Finland (Luke), Toivonlinnantie 518, Piikkiö FI-21500, Finland
| | - Baoru Yang
- Food
Chemistry and Food Development, Department of Life Technologies, University of Turku, FI-20014 Turku, Finland
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Ilyina I, Zaporozhets N, Machneva I. Directed transformation of food raw materials - as a key factor in the transition to “personalized nutrition”. BIO WEB OF CONFERENCES 2022. [DOI: 10.1051/bioconf/20224601001] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022] Open
Abstract
In the article, based on the results of the analysis of the relationship between public health and the nutrition structure of the Russian population, the main problems are identified and tasks in the field of personalized dietetics, functional and specialized nutrition are updated. The key points in solving these problems, taking into account scientific and technological achievements in the field of biochemistry, nutrigenetics, nutrigenomics and nutrimicrobiome in the 21st century, is the transition to "personalized nutrition". The main fundamental tasks in the field of agricultural science are determined, aimed primarily at identifying the patterns of transformation of food raw materials throughout the life cycle in order to create modern forms of food. On the example of pectin, it is shown that the study of the mechanisms and patterns of transformation of pectincontaining raw materials under the influence of physical, chemical, biotechnological methods in cooperation with scientists and specialists in the field of medicine and computer science makes it possible to create pectins with different chemical composition and structure and intended, in particular, for the prevention of intoxication heavy metals and organochlorine pesticides.
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