1
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Ozdemir MB, Kılıçarslan E, Demir H, Koca E, Salum P, Berktaş S, Çam M, Erbay Z, Aydemir LY. Upgrading the Bioactive Potential of Hazelnut Oil Cake by Aspergillus oryzae under Solid-State Fermentation. Molecules 2024; 29:4237. [PMID: 39275085 PMCID: PMC11397294 DOI: 10.3390/molecules29174237] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2024] [Revised: 08/28/2024] [Accepted: 08/29/2024] [Indexed: 09/16/2024] Open
Abstract
Hazelnut oil cake (HOC) has the potential to be bioactive component source. Therefore, HOC was processed with a solid-state fermentation (SSF) by Aspergillus oryzae with two steps optimization: Plackett-Burman and Box-Behnken design. The variables were the initial moisture content (X1: 30-50%), incubation temperature (X2: 26-37 °C), and time (X3: 3-5 days), and the response was total peptide content (TPC). The fermented HOC (FHOC) was darker with higher protein, oil, and ash but lower carbohydrate content than HOC. The FHOC had 6.1% more essential amino acid and benzaldehyde comprised 48.8% of determined volatile compounds. Fermentation provided 14 times higher TPC (462.37 mg tryptone/g) and higher phenolic content as 3.5, 48, and 7 times in aqueous, methanolic, and 80% aqueous methanolic extract in FHOC, respectively. FHOC showed higher antioxidant as ABTS+ (75.61 µmol Trolox/g), DPPH (14.09 µmol Trolox/g), and OH (265 mg ascorbic acid/g) radical scavenging, and α-glucosidase inhibition, whereas HOC had more angiotensin converting enzyme inhibition. HOC showed better water absorption while FHOC had better oil absorption activity. Both cakes had similar foaming and emulsifying activity; however, FHOC produced more stable foams and emulsions. SSF at lab-scale yielded more bioactive component with better functionality in FHOC.
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Affiliation(s)
- Melike Beyza Ozdemir
- Department of Food Engineering, Adana Alparslan Türkeş Science and Technology University, Adana 01250, Türkiye
| | - Elif Kılıçarslan
- Graduate School of Natural and Applied Sciences, Osmaniye Korkut Ata University, Osmaniye 80000, Türkiye
| | - Hande Demir
- Department of Food Engineering, Osmaniye Korkut Ata University, Osmaniye 80000, Türkiye
| | - Esra Koca
- Department of Food Engineering, Adana Alparslan Türkeş Science and Technology University, Adana 01250, Türkiye
| | - Pelin Salum
- Department of Food Engineering, Adana Alparslan Türkeş Science and Technology University, Adana 01250, Türkiye
| | - Serap Berktaş
- Department of Food Engineering, Erciyes University, Kayseri 38280, Türkiye
| | - Mustafa Çam
- Department of Food Engineering, Erciyes University, Kayseri 38280, Türkiye
| | - Zafer Erbay
- Department of Food Engineering, Adana Alparslan Türkeş Science and Technology University, Adana 01250, Türkiye
| | - Levent Yurdaer Aydemir
- Department of Food Engineering, Adana Alparslan Türkeş Science and Technology University, Adana 01250, Türkiye
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2
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Adrar N, Ceylan FD, Capanoglu E. Hazelnut Protein and Sodium Alginate Complex Coacervates: An Effective Tool for the Encapsulation of the Hydrophobic Polyphenol Quercetin. ACS OMEGA 2024; 9:37243-37252. [PMID: 39246501 PMCID: PMC11375722 DOI: 10.1021/acsomega.4c04859] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 05/23/2024] [Revised: 08/04/2024] [Accepted: 08/12/2024] [Indexed: 09/10/2024]
Abstract
For valorization purposes of hazelnut byproducts, complex coacervation of hazelnut protein isolate (HPI) with sodium alginate (NaAlg) was investigated by turbidimetric analysis and zeta potential determination as a function of pH and protein/alginate mixing ratio. HPI-NaAlg complex coacervates were used as an encapsulating material of quercetin (QE) at different concentrations. The optimal pH and mixing ratio resulting in the highest turbidity and neutral charge were 3.5 and 6:1, respectively. The coacervation yield was 74.9% in empty capsules and up to 90.0% in the presence of QE. Under optimal conditions, HPI-NaAlg complex coacervates achieved an encapsulation efficiency higher than 99% in all coacervate/QE formulations. Fourier transform infrared spectroscopy (FTIR) results revealed the occurrence of electrostatic interactions between different functional groups within the ternary complex in addition to hydrogen and hydrophobic interactions between QE and HPI. HPI-NaAlg complex coacervates can serve as an alternative matrix for the microencapsulation of bioactive ingredients with low water solubility in food formulations, which adds an additional valorization of hazelnut byproducts.
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Affiliation(s)
- Nabil Adrar
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, 34469 Istanbul, Turkey
| | - Fatma Duygu Ceylan
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, 34469 Istanbul, Turkey
| | - Esra Capanoglu
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, 34469 Istanbul, Turkey
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3
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Xiao Z, Han Q, Chen K, Yang J, Yang H, Zhang Y, Wu L. The impact of extraction processes on the physicochemical, functional properties and structures of bamboo shoot protein. Food Res Int 2024; 187:114368. [PMID: 38763647 DOI: 10.1016/j.foodres.2024.114368] [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: 01/02/2024] [Revised: 03/28/2024] [Accepted: 04/17/2024] [Indexed: 05/21/2024]
Abstract
This study aimed to extract bamboo shoot protein (BSP) using different extraction approaches and compare their functional and physicochemical properties with commercial protein ingredients, including whey protein and soy protein isolates. The extraction methods including alkali extraction (AE), salt extraction (SE), and phosphate-aided ethanol precipitation (PE) were used. An enhanced solvent extraction method was utilized in combination, resulting in a significant improvement in the protein purity, which reached 81.59 %, 87.36 %, and 67.08 % respectively. The extraction methods had significant effects on the amino acid composition, molecular weight distribution, and functional properties of the proteins. SE exhibited the best solubility and emulsification properties. Its solubility reached up to 93.38 % under alkaline conditions, and the emulsion stabilized by SE with enhanced solvent extraction retained 60.95 % stability after 120 min, which could be attributed to its higher protein content, higher surface hydrophobicity, and relative more stable and organized protein structure. All three BSP samples demonstrated better oil holding capacity, while the SE sample showed comparable functional properties to soy protein such as foaming and emulsifying properties. These findings indicate the potential of BSP as an alternative plant protein ingredient in the food industry.
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Affiliation(s)
- Zile Xiao
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, PR China
| | - Qiuyu Han
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, PR China
| | - Kexian Chen
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, PR China
| | - Jinlai Yang
- China National Bamboo Research Center, Hangzhou 310012, PR China; Key Laboratory of High Efficient Processing of Bamboo of Zhejiang Province, Hangzhou 310012, PR China
| | - Huimin Yang
- China National Bamboo Research Center, Hangzhou 310012, PR China; Key Laboratory of High Efficient Processing of Bamboo of Zhejiang Province, Hangzhou 310012, PR China
| | - Yue Zhang
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, PR China.
| | - Liangru Wu
- China National Bamboo Research Center, Hangzhou 310012, PR China; Key Laboratory of High Efficient Processing of Bamboo of Zhejiang Province, Hangzhou 310012, PR China.
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4
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Chen C, Sang Z, Xie Q, Xue W. Effects of hazelnut protein isolate-induced food allergy on the gut microenvironment in a BALB/c mouse model. Food Funct 2023; 14:8761-8774. [PMID: 37718731 DOI: 10.1039/d3fo02324a] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 09/19/2023]
Abstract
Hazelnuts are reported as among the nuts that cause severe allergic reactions. However, few systematic studies exist on the changes in the gut microenvironment following hazelnut allergy. This study focused on the effects of hazelnut allergy on the duodenum, jejunum, ileum and colon microenvironment in vivo. We established a hazelnut protein isolate (HPI)-allergic mouse model, which was distinguished by the visible allergy symptoms, dropped temperatures and enhanced allergic inflammatory factor levels in serum, such as HPI-specific immunoglobulin E (sIgE), sIgG2a, interleukin-4, histamine, mouse mast cell protease-1, TNF-α, monocyte chemotactic protein-1 and lipopolysaccharide. For HPI sensitized mice, aggravated mast cell degranulation, severe morphologic damage and inflammatory cell infiltration were observed in the duodenum, jejunum, ileum, and colon, while goblet cell numbers were reduced in the duodenum, jejunum and ileum. Secretory IgA of the jejunum and tight junctions of the duodenum and jejunum were decreased significantly after HPI sensitization. There was no remarkable difference in the pH values of small intestinal contents, but the pH values of colonic contents were elevated, which was due to the decreased short-chain fatty acids (mainly acetate, propionate and butyrate) in the colon. The antioxidant capacity of both large and small intestinal contents declined after HPI sensitization, as evidenced by the increased malondialdehyde and decreased superoxide dismutase activity. HPI sensitization induced gut microbiota dysbiosis with decreased α diversity and altered β diversity in colonic contents. Spearman correlation analysis indicated that the increased characteristic genera, namely Bacteroides, Lactobacillus, Alloprevotella, Erysipelatoclostridium, Parabacteroides, and Helicobacter, played potentially synergistic roles in promoting allergy and gut microenvironment dysregulation.
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Affiliation(s)
- Chen Chen
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
| | - Ziqing Sang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
| | - Qiang Xie
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
| | - Wentong Xue
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
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5
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Demir H, Aydemir LY, Özel MŞ, Koca E, Şimşek Aslanoğlu M. Application of plant-based proteins for fortification of oat yogurt storage stability and bioactivity. J Food Sci 2023; 88:4079-4096. [PMID: 37589296 DOI: 10.1111/1750-3841.16729] [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: 03/23/2023] [Revised: 07/07/2023] [Accepted: 07/16/2023] [Indexed: 08/18/2023]
Abstract
The purpose of this study was to evaluate the addition of plant-based peanut protein isolate (PNP) and commercial pea protein (CPP) on the quality of oat yogurt (OY). PNP and CPP were partially characterized for techno-functional properties. PNP had higher solubility (acidic and basic regions) and emulsifying activity than CPP. The water absorption capacity of CPP is significantly (p < 0.05) higher than PNP. Amino acid profiles of PNP and CPP were promising for the nutritional enhancement of OYs. OYs with PNP or CPP (0.5, 1, 2% w/v) were stored for 21 days and compared to the control group with no protein. On the 21st day of storage, (i) PNP- or CPP-added OYs were found to be comparable to the control with respect to post-acidification and viscosity, (ii) syneresis was more evident in PNP-added OYs than in CPP-added ones, (iii) total color change of 1% CPP-added OY was equal to the control, and (iv) hardnesses of control, 2% PNP, and 2% CPP-added OYs were 0.29 ± 0.00, 0.39 ± 0.01, and 0.45 ± 0.00 N, respectively. No adverse sensory effects were detected for CPP or PNP addition. Both proteins increased the total phenolic, soluble protein, antioxidant, antihypertensive, and α-glucosidase inhibition activity of oat milk and OYs, with PNP superior to CPP overall. Compared to oat milk, the fermentation process increased ACE inhibition activity in in vitro digested samples, whereas it reduced digested yogurts' antioxidant activity. Utilization of PNP in OY can solve the waste problem of peanut producers and the texture problem of the OY producers while formulating a functional product. PRACTICAL APPLICATION: Plant-based (PB) yogurts have a growing consumer demand. The low-protein content of PB yogurts results in low acceptance with respect to their undesirable textural and sensorial attributes. This study provided a technical basis for the PB yogurt manufacturers focusing on the addition of commercial pea protein and isolated peanut protein into oat yogurt formulation without any thickeners or flavors. In vitro digestion of protein-added oat milk and oat yogurts showed the benefits of fermentation on bioactivity to the consumers.
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Affiliation(s)
- Hande Demir
- Department of Food Engineering, Osmaniye Korkut Ata University, Osmaniye, Turkey
| | - Levent Yurdaer Aydemir
- Department of Food Engineering, Adana Alparslan Türkeş Science and Technology University, Adana, Turkey
| | - Muhammed Şefik Özel
- Graduate School of Natural and Applied Sciences, Osmaniye Korkut Ata University, Osmaniye, Turkey
| | - Esra Koca
- Department of Food Engineering, Adana Alparslan Türkeş Science and Technology University, Adana, Turkey
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6
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Hazelnut and its by-products: A comprehensive review of nutrition, phytochemical profile, extraction, bioactivities and applications. Food Chem 2023; 413:135576. [PMID: 36745946 DOI: 10.1016/j.foodchem.2023.135576] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2022] [Revised: 01/19/2023] [Accepted: 01/24/2023] [Indexed: 01/26/2023]
Abstract
As output of hazelnut increases worldwide, so does the amount of by-products, leading to huge waste and environmental stress. This paper focuses on the varieties of hazelnut that have been studied more in the past two decades, and summarizes the research status of hazelnut and its by-products from the aspects of nutritional value, phytochemicals, extraction methods, biological functions and applications. Hazelnut and its by-products are rich in a variety of bioactive constituents, mainly polyphenols, which have antioxidant, antibacterial and prebiotic effects. Moreover, hazelnut shells, husks, and leaves contain taxanes such as paclitaxel, which can inhibit the proliferation of cancer cells. They are potentially good natural sources of paclitaxel compared to the slower growing yew. Therefore, it is essential to further integrate the extraction techniques and health-promoting properties of these nutrients and bioactive substances to expand their application and enhance their value.
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7
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Song W, Fu J, Zeng Q, Lu H, Wang J, Fang L, Liu X, Min W, Liu C. Improving ACE inhibitory activity of hazelnut peptide modified by plastein: Physicochemical properties and action mechanism. Food Chem 2023; 402:134498. [DOI: 10.1016/j.foodchem.2022.134498] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2022] [Revised: 09/24/2022] [Accepted: 09/30/2022] [Indexed: 01/30/2023]
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8
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Ceylan F, Adrar N, Günal-Köroğlu D, Gültekin Subaşı B, Capanoglu E. Combined Neutrase-Alcalase Protein Hydrolysates from Hazelnut Meal, a Potential Functional Food Ingredient. ACS OMEGA 2023; 8:1618-1631. [PMID: 36643436 PMCID: PMC9835803 DOI: 10.1021/acsomega.2c07157] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 11/06/2022] [Accepted: 11/21/2022] [Indexed: 06/17/2023]
Abstract
Consumers' interest in functional foods has significantly increased in the past few years. Hazelnut meal, the main valuable byproduct of the hazelnut oil industry, is a rich source of proteins and bioactive peptides and thus has great potential to become a valuable functional ingredient. In this study, hazelnut protein hydrolysates obtained by a single or combined hydrolysis by Alcalase and Neutrase were mainly characterized for their physicochemical properties (SDS-PAGE, particle size distribution, Fourier-transform infrared (FTIR) spectroscopy, molecular weight distribution, etc.) and potential antiobesity effect (Free fatty acid (FFA) release inhibition), antioxidant activity (DPPH and ABTS methods), and emulsifying properties. The impact of a microfluidization pretreatment was also investigated. The combination of Alcalase with Neutrase permitted the highest degree of hydrolysis (DH; 15.57 ± 0.0%) of hazelnut protein isolate, which resulted in hydrolysates with the highest amount of low-molecular-weight peptides, as indicated by size exclusion chromatography (SEC) and SDS-PAGE. There was a positive correlation between the DH and the inhibition of FFA release by pancreatic lipase (PL), with a significant positive effect of microfluidization when followed by Alcalase hydrolysis. Microfluidization enhanced the emulsifying activity index (EAI) of protein isolates and hydrolysates. Low hydrolysis by Neutrase had the best effect on the EAI (84.32 ± 1.43 (NH) and 88.04 ± 2.22 m2/g (MFNH)), while a negative correlation between the emulsifying stability index (ESI) and the DH was observed. Again, the combined Alcalase-Neutrase hydrolysates displayed the highest radical scavenging activities (96.63 ± 1.06% DPPH and 98.31 ± 0.46% ABTS). FTIR results showed that the application of microfluidization caused the unfolding of the protein structure. The individual or combined application of the Alcalase and Neutrase enzymes caused a switch from the β-sheet organization of the proteins to α-helix structures. In conclusion, hazelnut meal may be a good source of bioactive and functional peptides. The control of its enzymatic hydrolysis, together with an appropriate pretreatment such as microfluidization, may be crucial to achieve the best suitable activity.
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Affiliation(s)
- Fatma
Duygu Ceylan
- Department
of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, 34469Istanbul, Turkey
| | - Nabil Adrar
- Department
of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, 34469Istanbul, Turkey
| | - Deniz Günal-Köroğlu
- Department
of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, 34469Istanbul, Turkey
| | - Büşra Gültekin Subaşı
- Biology
and Biological Engineering, Division of Food and Nutrition Science, Chalmers University of Technology, SE-412 96Gothenburg, Sweden
| | - Esra Capanoglu
- Department
of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, 34469Istanbul, Turkey
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9
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Ceylan FD, Adrar N, Bolling BW, Capanoglu E. Valorisation of hazelnut by-products: current applications and future potential. Biotechnol Genet Eng Rev 2022:1-36. [PMID: 36576098 DOI: 10.1080/02648725.2022.2160920] [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: 11/14/2022] [Accepted: 12/16/2022] [Indexed: 12/29/2022]
Abstract
Hazelnut is one of the most widely consumed nuts around the world. Considering the nutritional value of hazelnuts, a wide range of hazelnut-based food products are available in the market such as oil, chocolate, confectionery, etc. Nevertheless, the processing of hazelnuts generates a large number of by-products and waste. The most valuable by-products of the hazelnut industry are shell, skin, and meal. These by-products are rich in bioactive compounds, protein, dietary fibre, mono- and polyunsaturated fatty acids, vitamins, minerals, phytosterols, and squalene. The current utilisation of hazelnut by-products is mostly limited to animal feed supplementation of hazelnut meal and skin and use as a low-value heat source for the shells. However, disposing of these by-products or using them as a low-value heat source or animal feed supplementation results in significant waste of a natural resource rich in nutritional components. Consequently, valorising hazelnut by-products as bioactive ingredients in diverse fields such as food, pharmaceuticals and cosmetics has stimulated interest among scientists, producers, and consumers. This review provides an overview of current scientific knowledge about the main and most valuable hazelnut by-products and their actual valorisation, with a focus on their chemical composition to inspire new applications of these valuable resources and fully exploit their potential.
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Affiliation(s)
- Fatma Duygu Ceylan
- Faculty of Chemical & Metallurgical Engineering, Food Engineering Department, Istanbul Technical University, Maslak, Turkey
| | - Nabil Adrar
- Faculty of Chemical & Metallurgical Engineering, Food Engineering Department, Istanbul Technical University, Maslak, Turkey
| | - Bradley W Bolling
- Department of Food Science, University of Wisconsin-Madison, Madison, WI, USA
| | - Esra Capanoglu
- Faculty of Chemical & Metallurgical Engineering, Food Engineering Department, Istanbul Technical University, Maslak, Turkey
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10
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Aydemir LY, Diblan S, Aktas H, Cakitli G. Changes in bioactive properties of dry bean extracts during enzymatic hydrolysis and in vitro digestion steps. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01484-1] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
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11
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Benzitoune N, kadri N, Adouane M, Berkani F, Abbou A, Dahmoune F, Remini H, Bensmail S. Pine nuts (
Pinus pinea
L.) as a potential novel plant‐based source of functional protein isolates: optimization of alkali extraction conditions, evaluation of functional properties and biochemical characterization. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16471] [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)
- Nourelimane Benzitoune
- Laboratoire de Gestion et Valorisation des Ressources Naturelles et Assurance Qualité (LGVRNAQ) Faculté des Sciences de la Nature et de la Vie et des Sciences de la Terre Université de Bouira 10000 Bouira Algérie
- Département des Sciences Biologiques Faculté des Sciences de la Nature et de la Vie et des Sciences de la Terre Université de Bouira 10000 Bouira Algérie
| | - Nabil kadri
- Département des Sciences Biologiques Faculté des Sciences de la Nature et de la Vie et des Sciences de la Terre Université de Bouira 10000 Bouira Algérie
- Laboratoire de Biochimie Biophysique, Biomathématiques et Scientométrie (L3BS), Faculté des Sciences de la Nature et de la Vie, Université de Bejaia, 06000 Bejaia Algérie
| | - Meriem Adouane
- Laboratoire de Gestion et Valorisation des Ressources Naturelles et Assurance Qualité (LGVRNAQ) Faculté des Sciences de la Nature et de la Vie et des Sciences de la Terre Université de Bouira 10000 Bouira Algérie
- Département des Sciences Biologiques Faculté des Sciences de la Nature et de la Vie et des Sciences de la Terre Université de Bouira 10000 Bouira Algérie
| | - Farida Berkani
- Laboratoire de Gestion et Valorisation des Ressources Naturelles et Assurance Qualité (LGVRNAQ) Faculté des Sciences de la Nature et de la Vie et des Sciences de la Terre Université de Bouira 10000 Bouira Algérie
- Département des Sciences Biologiques Faculté des Sciences de la Nature et de la Vie et des Sciences de la Terre Université de Bouira 10000 Bouira Algérie
| | - Amina Abbou
- Laboratoire de Gestion et Valorisation des Ressources Naturelles et Assurance Qualité (LGVRNAQ) Faculté des Sciences de la Nature et de la Vie et des Sciences de la Terre Université de Bouira 10000 Bouira Algérie
- Département des Sciences Biologiques Faculté des Sciences de la Nature et de la Vie et des Sciences de la Terre Université de Bouira 10000 Bouira Algérie
| | - Farid Dahmoune
- Département des Sciences Biologiques Faculté des Sciences de la Nature et de la Vie et des Sciences de la Terre Université de Bouira 10000 Bouira Algérie
- Laboratoire de Biochimie Biophysique, Biomathématiques et Scientométrie (L3BS), Faculté des Sciences de la Nature et de la Vie, Université de Bejaia, 06000 Bejaia Algérie
| | - Hocine Remini
- Département des Sciences Biologiques Faculté des Sciences de la Nature et de la Vie et des Sciences de la Terre Université de Bouira 10000 Bouira Algérie
- Laboratoire de Biochimie Biophysique, Biomathématiques et Scientométrie (L3BS), Faculté des Sciences de la Nature et de la Vie, Université de Bejaia, 06000 Bejaia Algérie
| | - Souhila Bensmail
- Département des Sciences Biologiques Faculté des Sciences de la Nature et de la Vie et des Sciences de la Terre Université de Bouira 10000 Bouira Algérie
- Laboratoire de Recherche en Technologie Alimentaire (LRTA) Faculté des Sciences de l'Ingénieur Université de M'hamed Bougara 35000 Boumerdès Algérie
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12
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Tombul hazelnut ( Corylus avellana L.) peptides with DPP-IV inhibitory activity: In vitro and in silico studies. Food Chem X 2021; 12:100151. [PMID: 34888520 PMCID: PMC8636861 DOI: 10.1016/j.fochx.2021.100151] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/15/2021] [Revised: 09/21/2021] [Accepted: 10/28/2021] [Indexed: 11/20/2022] Open
Abstract
Cold press technology generates high quality value-added oil products along with highly stable oilseed cakes. Hazelnut cakes are characterized by high protein concentrations that can be industrially valorized. Here, using an aqueous extraction scheme along with enzymatic proteolysis and FPLC (fast protein liquid chromatography)-based fractionation, a variety of hazelnut peptide fractions with varying bioactive properties were manufactured and their sequences were determined based on mass spectrometry. DPP-IV inhibitory attributes were determined based on an in vitro DPP-IV assay and in silico techniques were administered for for the analysis of overall bioactive potential and DPP-IV inhibitory characteristics of peptides. Based on these investigations, 256 peptides were identified in 81 different fractions. The majority of fractions were characterized with low to moderate DPP-IV inhibitory activity possibly due to their dilute nature. Some hazelnut peptides were characterized by comparable IC50 values as the positive control (Diprotin-A). The most influential 7 peptides were shown to generate higher docking scores than the control. The main interaction mechanism between hazelnut peptides and DPP-IV possibly depended on hydrophobic interactions. While further concentration could enhance the DPP-IV inhibitory potential of hazelnut peptides, hazelnut cakes represent a sustainable resource of potentially antidiabetic peptides.
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13
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Angiotensin I-converting enzyme, dipeptidyl peptidase-IV, and α-glucosidase inhibitory potential of hazelnut meal protein hydrolysates. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-00994-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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14
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Çağlar AF, Çakır B, Gülseren İ. LC-Q-TOF/MS based identification and in silico verification of ACE-inhibitory peptides in Giresun (Turkey) hazelnut cakes. Eur Food Res Technol 2021. [DOI: 10.1007/s00217-021-03700-6] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
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15
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Design of healthier beef sausage formulations by hazelnut-based pre-emulsion systems as fat substitutes. Meat Sci 2020; 167:108162. [DOI: 10.1016/j.meatsci.2020.108162] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2020] [Revised: 04/20/2020] [Accepted: 04/22/2020] [Indexed: 11/18/2022]
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16
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17
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In silico methods to identify ACE and DPP-IV inhibitory activities of ribosomal hazelnut proteins. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2018. [DOI: 10.1007/s11694-018-9878-1] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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18
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Prediction of functional properties of registered chickpea samples using FT-IR spectroscopy and chemometrics. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.03.080] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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19
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Bioactive coconut protein concentrate films incorporated with antioxidant extract of mature coconut water. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2017.12.037] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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20
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Li Y, Zheng Y, Zhang Y, Xu J, Gao G. Antioxidant Activity of Coconut (Cocos nucifera L.) Protein Fractions. Molecules 2018; 23:E707. [PMID: 29558429 PMCID: PMC6017440 DOI: 10.3390/molecules23030707] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2018] [Revised: 03/11/2018] [Accepted: 03/18/2018] [Indexed: 11/16/2022] Open
Abstract
Coconut cake is an abundant and good potential edible protein source. However, until now it has not been extensively used in the food industry. To promote its usage, the characterization, nutrition value and antioxidant activity of coconut cake protein fractions (albumin, globulin, prolamine, glutelin-1 and glutelin-2) were studied. Results revealed that all the albumin, globulin, glutelin-1 and glutelin-2 fractions showed a high nutrition value. The prolamine, glutelin-1 and glutelin-2 all exhibited good radical scavenging activity and reducing power, and the globulin and prolamine showed high ion chelating ability (89.14-80.38%). Moreover, all the fractions except glutelin-2 could effectively protect DNA against oxidative damage. Several peptides containing five to eight amino acids with antioxidant activity were also identified by LC-MS/MS from the globulin and glutelin-2 fractions. The results demonstrated that the coconut cake protein fractions have potential usages in functional foods.
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Affiliation(s)
- Yan Li
- Food Science Institute of Shanxi Normal University, Linfen 041004, China.
| | - Yajun Zheng
- Food Science Institute of Shanxi Normal University, Linfen 041004, China.
| | - Yufeng Zhang
- Coconut Research Institute of Chinese Academy of Tropical Agriculture Sciences, Wenchang 571339, China.
| | - Jianguo Xu
- Food Science Institute of Shanxi Normal University, Linfen 041004, China.
| | - Gang Gao
- Food Science Institute of Shanxi Normal University, Linfen 041004, China.
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21
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Gul O, Saricaoglu FT, Besir A, Atalar I, Yazici F. Effect of ultrasound treatment on the properties of nano-emulsion films obtained from hazelnut meal protein and clove essential oil. ULTRASONICS SONOCHEMISTRY 2018; 41:466-474. [PMID: 29137776 DOI: 10.1016/j.ultsonch.2017.10.011] [Citation(s) in RCA: 84] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/08/2017] [Revised: 10/11/2017] [Accepted: 10/11/2017] [Indexed: 05/21/2023]
Abstract
Hazelnut meal protein (4% (w/v)) and clove essential oil (CEO) (3% (v/v)) were homogenized with ultrasound (US) at different times (2, 4 and 6 min) and amplitudes (50, 75 and 100%) to obtain nano-emulsion films. Film forming nano-emulsions (FFNs) were analyzed for average particle size (Dz) and zeta potential, and edible film characterization were evaluated depending on US treatment, as well as antibacterial and antioxidant activities. Dz values and zeta potential of FFNs decreased with increasing acoustic energy delivered to nano-emulsion system. Thickness and water solubility of films significantly decreased with increasing US treatment. Films became more transparent depending on US treatment probably due to particle size reduction. Tensile strength (TS) of films significantly increased with US treatment, while elongation at break (EAB) slightly increased. Microstructure of films became more homogeneous after US treatment and caused to lower water vapor permeability. Enrichment with CEO has given the films antibacterial activity against L. monocytogenes, B. subtilis, S. aureus, P. aeruginosa and E. coli, and antioxidant activity, and US application has improved these activities. US technology can be used to improve mechanical, barrier and antimicrobial properties of hazelnut meal protein based edible films enriched with CEO.
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Affiliation(s)
- Osman Gul
- Programs of Food Technology, Yesilyurt Demir-Celik Vocational School, Ondokuz Mayis University, Samsun, Turkey
| | - Furkan Turker Saricaoglu
- Department of Food Engineering, Engineering Faculty, Ondokuz Mayis University, Samsun, Turkey; Department of Food Engineering, Engineering Faculty, Bayburt University, Bayburt, Turkey.
| | - Aysegul Besir
- Department of Food Engineering, Engineering Faculty, Ondokuz Mayis University, Samsun, Turkey
| | - Ilyas Atalar
- Department of Food Engineering, Engineering Faculty, Ondokuz Mayis University, Samsun, Turkey
| | - Fehmi Yazici
- Department of Food Engineering, Engineering Faculty, Ondokuz Mayis University, Samsun, Turkey
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22
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da Rocha M, Prietto L, de Souza MM, Furlong EB, Prentice C. Effect of Organic Acids on Physical-Mechanical and Antifungicidal Properties of Anchovy Protein Films. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2018. [DOI: 10.1080/10498850.2018.1433736] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Meritaine da Rocha
- School of Chemistry and Food, Federal University of Rio Grande, Rio Grande, Brazil
| | - Luciana Prietto
- School of Chemistry and Food, Federal University of Rio Grande, Rio Grande, Brazil
| | | | | | - Carlos Prentice
- School of Chemistry and Food, Federal University of Rio Grande, Rio Grande, Brazil
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23
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Yılmaz T, Tavman S. Modeling and Optimization of Ultrasound Assisted Extraction Parameters using Response Surface Methodology for Water Soluble Polysaccharide Extraction from Hazelnut Skin. J FOOD PROCESS PRES 2016. [DOI: 10.1111/jfpp.12835] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
Affiliation(s)
- Tuncay Yılmaz
- Engineering Faculty, Food Engineering Department; Manisa Celal Bayar University; Manisa Turkey
| | - Sebnem Tavman
- Engineering Faculty, Food Engineering Department; Ege University; Izmir Turkey
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24
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Ultrasound enhanced aqueous extraction from rapeseed green biomass for polyphenol and protein valorization. CR CHIM 2016. [DOI: 10.1016/j.crci.2016.03.007] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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25
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Effect of maleylation on physicochemical and functional properties of rapeseed protein isolate. Journal of Food Science and Technology 2016; 53:1784-97. [PMID: 27413206 DOI: 10.1007/s13197-016-2197-9] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/27/2016] [Accepted: 03/08/2016] [Indexed: 10/21/2022]
Abstract
Influence of maleylation on the physicochemical and functional properties of rapeseed protein isolate was studied. Acylation increased whiteness value and dissociation of proteins, but reduced free sulfhydryl and disulfide content (p < 0.05). Intrinsic fluorescence emission and FTIR spectra revealed distinct perturbations in maleylated proteins' tertiary and secondary conformations. Increase in surface hydrophobicity, foaming capacity, emulsion stability, protein surface load at oil-water interface and decrease in surface tension at air-water interface, occurred till moderate level of modification. While maleylation impaired foam stability, protein solubility and emulsion capacity were markedly ameliorated (p < 0.05), which are concomitant with decreased droplet size distribution (d 32). In-vitro digestibility and cytotoxicity tests suggested no severe ill-effects of modified proteins, especially up to low degrees of maleylation. The study shows good potential for maleylated rapeseed proteins as functional food ingredient.
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26
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Chitosan nanoparticles on the improvement of thermal, barrier, and mechanical properties of high- and low-methyl pectin films. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2015.08.003] [Citation(s) in RCA: 94] [Impact Index Per Article: 11.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
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27
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Hernández-Ledesma B, Hsieh CC. Chemopreventive role of food-derived proteins and peptides: A review. Crit Rev Food Sci Nutr 2015; 57:2358-2376. [DOI: 10.1080/10408398.2015.1057632] [Citation(s) in RCA: 37] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Affiliation(s)
- Blanca Hernández-Ledesma
- Instituto de Investigación en Ciencias de la Alimentación (CIAL, CSIC-UAM, CEI UAM+CSIC), Madrid, Spain
| | - Chia-Chien Hsieh
- Department of Human Development and Family Studies (Nutritional Science and Education), National Taiwan Normal University, Taipei, Taiwan
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28
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Nidhina N, Muthukumar S. Antinutritional factors and functionality of protein-rich fractions of industrial guar meal as affected by heat processing. Food Chem 2015; 173:920-6. [DOI: 10.1016/j.foodchem.2014.10.071] [Citation(s) in RCA: 34] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2014] [Revised: 09/29/2014] [Accepted: 10/14/2014] [Indexed: 11/26/2022]
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29
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Yılmaz T, Tavman Ş. Ultrasound assisted extraction of polysaccharides from hazelnut skin. FOOD SCI TECHNOL INT 2015; 22:112-21. [DOI: 10.1177/1082013215572415] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2014] [Accepted: 01/12/2015] [Indexed: 11/17/2022]
Abstract
In this study ultrasound assisted extraction (UAE) of polysaccharides from hazelnut skin has been studied. Optimum sonication time has been evaluated depending on responses such as amount of carbohydrate and dried sample and thermogravimetric analysis. Chemical and structural properties of extracted material have been determined by Fourier transform spectroscopy attenuated-total reflectance (FTIR-ATR) spectroscopy. Pretreated hazelnut skin powders were extracted in distilled water. Mixture was sonicated by ultrasonic processor probe for 15, 30, 45, 60, 90, and 120 min. The results of UAE showed that maximum ethanol insoluble extracts in 60 min and the highest dry matter content could be obtained in 120 min extraction. Although total carbohydrate content of ethanol insoluble dry extract decreased with time, total carbohydrate in ethanol soluble fraction increased. Polysaccharides extracted from hazelnut skin were assumed to be pectic polysaccharide according to the literature survey of FTIR analysis result. Application time of UAE has an important effect on extraction of polysaccharide from hazelnut skin. This affect could be summarized by enhancing extraction yield up to critical level. Decrease of the yield in ethanol insoluble part could be explained by polymer decomposition. Most suitable model was hyperbolic model by having the lowest root mean square error and the highest R2 values.
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Affiliation(s)
- Tuncay Yılmaz
- Food Engineering Department, Engineering Faculty, Celal Bayar University, Manisa, Turkey
| | - Şebnem Tavman
- Food Engineering Department, Engineering Faculty, Ege University, Izmir, Turkey
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30
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The influence of thermal processing on emulsion properties of defatted hazelnut flour. Food Chem 2015; 167:100-6. [DOI: 10.1016/j.foodchem.2014.06.070] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/02/2014] [Revised: 06/15/2014] [Accepted: 06/16/2014] [Indexed: 11/24/2022]
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