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Bai H, Wang S, Wang ZM, Zhu LL, Yan HB, Wang YB, Wang XY, Peng L, Liu JZ. Investigation of bioactive compounds and their correlation with the antioxidant capacity in different functional vinegars. Food Res Int 2024; 184:114262. [PMID: 38609241 DOI: 10.1016/j.foodres.2024.114262] [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: 11/06/2023] [Revised: 03/16/2024] [Accepted: 03/19/2024] [Indexed: 04/14/2024]
Abstract
There are complex and diverse substances in traditional vinegars, some of which have been identified as biologically active factors, but the variety of functional compounds is currently restricted. In this study, it was aimed to determine the bioactive compounds in 10 typical functional vinegars. The findings shown that total flavonoids (0.21-7.19 mg rutin equivalent/mL), total phenolics (0.36-3.20 mg gallic acid equivalent/mL), and antioxidant activities (DPPH: 3.17-47.63 mmol trolox equivalent/L, ABTS: 6.85-178.29 mmol trolox equivalent/L) varied among different functional vinegars. In addition, the concentrations of the polysaccharides (1.17-44.87 mg glucose equivalent/mL) and total saponins (0.67-12.46 mg oleanic acid equivalent/mL) were determined, which might play key role for the function of tested vinegars. A total of 8 organic acids, 7 polyphenol compounds and 124 volatile compounds were measured and tentatively identified. The protocatechuic acid (4.81-485.72 mg/L), chlorogenic acid (2.69-7.52 mg/L), and epicatechin (1.18-97.42 mg/L) were important polyphenol compounds in the functional vinegars. Redundancy analysis indicated that tartaric acid, oxalic acid and chlorogenic acid were significantly positively correlated with antioxidant capacity. Various physiologically active ingredients including cyclo (Pro-Leu), cyclo (Phe-Pro), cyclo (Phe-Val), cyclo (Pro-Val), 1-monopalmitin and 1-eicosanol were firstly detected in functional vinegars. Principle component analysis revealed that volatiles profile of bergamot Monascus aromatic vinegar and Hengshun honey vinegar exhibited distinctive differences from other eight vinegar samples. Moreover, the partial least squares regression analysis demonstrated that 11 volatile compounds were positively correlated with the antioxidant activity of vinegars, which suggested these compounds might be important functional substances in tested vinegars. This study explored several new functionally active compounds in different functional vinegars, which could widen the knowledge of bioactive factor in vinegars and provide new ideas for further development of functional vinegar beverages.
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Affiliation(s)
- Hua Bai
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255000, Shandong, China
| | - Shuang Wang
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255000, Shandong, China
| | - Zong-Min Wang
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255000, Shandong, China.
| | - Lan-Lan Zhu
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255000, Shandong, China
| | - Hong-Bo Yan
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255000, Shandong, China
| | - Yan-Bo Wang
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255000, Shandong, China
| | - Xin-Yu Wang
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255000, Shandong, China
| | - Lin Peng
- School of Life Science, Taizhou University, Taizhou 318000, Zhejiang, China
| | - Ji-Zhou Liu
- Shandong Xinfurui Agricultural Science and Technology Co., Ltd., Liaocheng, Shandong 252300, China
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2
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Said IH, Truex JD, Haka S, Petrov DD, Kuhnert N. Unbiased and biased chemometric analysis of LC-MS data from human urine following coffee intake. JOURNAL OF MASS SPECTROMETRY : JMS 2023; 58:e4971. [PMID: 37604685 DOI: 10.1002/jms.4971] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/25/2023] [Revised: 06/01/2023] [Accepted: 07/21/2023] [Indexed: 08/23/2023]
Abstract
We carried out a human volunteer study with 14 participants, eight of whom were asked to consume one cup of coffee at four different time points. Urine samples were collected at eight time points and analyzed by HPLC-MS analysis. The LC-MS data were subjected to unsupervised multivariate statistical analysis (principal component analysis) followed by supervised multivariate analysis (linear discriminant analysis). In an unbiased approach, in the absence of data preselection and filtering, the most important features explaining differences between coffee consumers and the control group observed showed variations in endogenous human hormonal steroid metabolites as well as xanthine derivatives. Only after a biased data treatment data revealed differences between the sample groups based on literature reported chlorogenic acid metabolites resulting directly from coffee intake. Such analysis could confirm the presence of 21 previously reported chlorogenic acid plasma metabolites as urinary metabolites. The application of tandem MS molecular networking revealed the presence of five bioavailable chlorogenic acid derivatives in urine previously not reported, including both quinic acid lactone and dimethoxy caffeoyl esters. Selected cinnamic acids were quantified in urine.
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Affiliation(s)
| | | | - Sara Haka
- School of Science, Constructor University, Campus Ring 1, Bremen, Germany
| | - Dimitar D Petrov
- School of Science, Constructor University, Campus Ring 1, Bremen, Germany
| | - Nikolai Kuhnert
- School of Science, Constructor University, Campus Ring 1, Bremen, Germany
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3
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André A, Casty B, Ullrich L, Chetschik I. Use of molecular networking to identify 2,5-diketopiperazines in chocolates as potential markers of bean variety. Heliyon 2022; 8:e10770. [PMID: 36193528 PMCID: PMC9525904 DOI: 10.1016/j.heliyon.2022.e10770] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2022] [Revised: 06/13/2022] [Accepted: 09/22/2022] [Indexed: 11/26/2022] Open
Abstract
2,5-diketopiperazines are cyclic dipeptides found, among others, in chocolate. Although those compounds are contributing greatly to its pleasant bitterness, they can also be seen as interesting markers of cocoa beans processing. To evaluate the influence of bean variety and processing technology on the quantity of 2,5-diketopiperazines formed in chocolates, HPLC-MS/MS analyses were conducted, and a molecular network was built with the MS2 data. This approach eases the identification of 2,5-diketopiperazines within complex datasets and allows to visualize the chemical diversity of all samples. Using this methodology, 33 dark chocolates were analysed. 18 different diketopiperazine were identified and quantified. Among them, cyclo(L-ile-L-val), cyclo(L-leu-L-ile) and cyclo(L-phe-L-phe) were, to the best of our knowledge, detected for the first time in chocolate. The molecular network allows the clear visualization of differences between samples. The principal component analysis revealed the clustering of small batch chocolate samples according to bean variety, suggesting that bean genotype has a strong influence on the 2,5-diketopiperazines content of bean-to-bar chocolates, regardless of the degree of roasting or the technological process used by the small producers. The presence of two unique diastereoisomers in the classical chocolates bought in the supermarket indicates that the beans have probably undergone a more intense heat treatment. This study proposes the use of 2,5-diketopiperazines as potential markers of cocoa beans variety, as well as an indicator of post-harvest processing and processing technology, and highlights the potential of the molecular networks in the field of food and drink innovation as a promising tool to understand the complex chemistry of flavours.
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Affiliation(s)
- Amandine André
- ZHAW Zurich University of Applied Sciences, School of Life Sciences and Facility Management, ILGI Institute of Food and Beverage Innovation, Research Group Food Chemistry, 8820, Wädenswil, Switzerland
| | - Bettina Casty
- ZHAW Zurich University of Applied Sciences, School of Life Sciences and Facility Management, ILGI Institute of Food and Beverage Innovation, Research Group Food Chemistry, 8820, Wädenswil, Switzerland
| | - Lisa Ullrich
- ZHAW Zurich University of Applied Sciences, School of Life Sciences and Facility Management, ILGI Institute of Food and Beverage Innovation, Research Group Food Chemistry, 8820, Wädenswil, Switzerland
| | - Irene Chetschik
- ZHAW Zurich University of Applied Sciences, School of Life Sciences and Facility Management, ILGI Institute of Food and Beverage Innovation, Research Group Food Chemistry, 8820, Wädenswil, Switzerland
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4
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Rojas M, Granados D, Osorio J, Chejne F. Analysis of cocoa particle roasting process in a μ-reactor. J FOOD ENG 2022. [DOI: 10.1016/j.jfoodeng.2022.111102] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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5
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Yang JS, Lu K, Li CX, Zhao ZH, Zhang XM, Zhang FM, Tu YQ. Chiral 1,2,3-Triazolium Salt Catalyzed Asymmetric Mono- and Dialkylation of 2,5-Diketopiperazines with the Construction of Tetrasubstituted Carbon Centers. Angew Chem Int Ed Engl 2022; 61:e202114129. [PMID: 34981881 DOI: 10.1002/anie.202114129] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2021] [Indexed: 11/07/2022]
Abstract
Novel asymmetric mono- and dialkylation reactions of α-substituted 2,5-diketopiperazines catalyzed by new chiral spirocyclic-amide-derived triazolium organocatalysts have been developed, resulting in a range of enantioenriched 2,5-diketopiperazine derivatives containing one or two tetrasubstituted carbon stereocenters. The reactions feature high yields (up to 98%), and excellent cis-diastereo- and enantioselectivities (up to >20:1 dr, >99 % ee), and they provide a new asymmetric synthetic approach to important functionalized 2,5-diketopiperazine skeletons. Furthermore, a possible reaction mechanism was proposed based on both control experiments and extensive DFT calculations.
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Affiliation(s)
- Ju-Song Yang
- State Key Laboratory of Applied Organic Chemistry and College of Chemistry and Chemical Engineering, Lanzhou University, Lanzhou, 730000, P. R. China
| | - Ka Lu
- State Key Laboratory of Applied Organic Chemistry and College of Chemistry and Chemical Engineering, Lanzhou University, Lanzhou, 730000, P. R. China
| | - Chen-Xiao Li
- State Key Laboratory of Applied Organic Chemistry and College of Chemistry and Chemical Engineering, Lanzhou University, Lanzhou, 730000, P. R. China
| | - Zu-Hang Zhao
- State Key Laboratory of Applied Organic Chemistry and College of Chemistry and Chemical Engineering, Lanzhou University, Lanzhou, 730000, P. R. China
| | - Xiao-Ming Zhang
- State Key Laboratory of Applied Organic Chemistry and College of Chemistry and Chemical Engineering, Lanzhou University, Lanzhou, 730000, P. R. China
| | - Fu-Min Zhang
- State Key Laboratory of Applied Organic Chemistry and College of Chemistry and Chemical Engineering, Lanzhou University, Lanzhou, 730000, P. R. China
| | - Yong-Qiang Tu
- State Key Laboratory of Applied Organic Chemistry and College of Chemistry and Chemical Engineering, Lanzhou University, Lanzhou, 730000, P. R. China.,School of Chemistry and Chemical Engineering, Frontiers Science Center for Transformative Molecules, Shanghai Key Laboratory for Molecular Engineering of Chiral Drugs, Shanghai Jiao Tong University, Shanghai, 200240, P. R. China
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6
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Yang J, Lu K, Li C, Zhao Z, Zhang X, Zhang F, Tu Y. Chiral 1,2,3‐Triazolium Salt Catalyzed Asymmetric Mono‐ and Dialkylation of 2,5‐Diketopiperazines with the Construction of Tetrasubstituted Carbon Centers. Angew Chem Int Ed Engl 2022. [DOI: 10.1002/ange.202114129] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Ju‐Song Yang
- State Key Laboratory of Applied Organic Chemistry and College of Chemistry and Chemical Engineering Lanzhou University Lanzhou 730000 P. R. China
| | - Ka Lu
- State Key Laboratory of Applied Organic Chemistry and College of Chemistry and Chemical Engineering Lanzhou University Lanzhou 730000 P. R. China
| | - Chen‐Xiao Li
- State Key Laboratory of Applied Organic Chemistry and College of Chemistry and Chemical Engineering Lanzhou University Lanzhou 730000 P. R. China
| | - Zu‐Hang Zhao
- State Key Laboratory of Applied Organic Chemistry and College of Chemistry and Chemical Engineering Lanzhou University Lanzhou 730000 P. R. China
| | - Xiao‐Ming Zhang
- State Key Laboratory of Applied Organic Chemistry and College of Chemistry and Chemical Engineering Lanzhou University Lanzhou 730000 P. R. China
| | - Fu‐Min Zhang
- State Key Laboratory of Applied Organic Chemistry and College of Chemistry and Chemical Engineering Lanzhou University Lanzhou 730000 P. R. China
| | - Yong‐Qiang Tu
- State Key Laboratory of Applied Organic Chemistry and College of Chemistry and Chemical Engineering Lanzhou University Lanzhou 730000 P. R. China
- School of Chemistry and Chemical Engineering Frontiers Science Center for Transformative Molecules Shanghai Key Laboratory for Molecular Engineering of Chiral Drugs Shanghai Jiao Tong University Shanghai 200240 P. R. China
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7
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Physicochemical Phenomena in the Roasting of Cocoa (Theobroma cacao L.). FOOD ENGINEERING REVIEWS 2022. [DOI: 10.1007/s12393-021-09301-z] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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8
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Effects of thermal processing on N,N-dimethylpiperidinium (mepiquat) formation in meat and vegetable products. Food Res Int 2021; 150:110771. [PMID: 34865786 DOI: 10.1016/j.foodres.2021.110771] [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: 04/21/2021] [Revised: 09/24/2021] [Accepted: 10/18/2021] [Indexed: 11/21/2022]
Abstract
N,N-dimethylpiperidinium (mepiquat) is an important food contaminant formed from natural ingredients during thermal processing. In this study, mepiquat formation in meat (pork and beef) and vegetables (potatoes and broccoli) was investigated via HPLC-MS/MS; the investigated cooking methods were oven baking, pan cooking, deep frying, and microwaving. The results showed that, among all foods, oven-baked potatoes showed the highest mepiquat level of 1064 μg/kg, which appeared after 20 min at 240 °C. The residual rates of mepiquat precursors, pipecolic acid (PipAc), betaine, choline, and trigonelline, were determined in oven-baked potatoes to investigate their correlation with mepiquat formation. The PipAc levels reduced by 99.8% at 260 °C after 30 min of oven baking, exhibiting a significantly high decomposition rate. Therefore, PipAc could be used as a marker of quality for the detection of mepiquat in thermally processed foodstuffs.
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9
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Kauz T, Dunkel A, Hofmann T. High-Throughput Quantitation of Key Cocoa Tastants by Means of Ultra-High-Performance Liquid Chromatography Tandem Mass Spectrometry and Application to a Global Sample Set. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:8200-8212. [PMID: 34278790 DOI: 10.1021/acs.jafc.1c01987] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/13/2023]
Abstract
Historically often described as the food of gods, cocoa-based products exhibit a pleasant aroma as well as a desirable astringent, bitter, and sour taste, which results in a high consumer preference. The key taste components of cocoa were identified and characterized by combining sensory analysis, fractionation, and structure elucidation. Cocoa astringency is driven by N-phenylpropenoyl-l-amino acids, polyphenol glycosides, and flavan-3-ols, while the latter compound class also contributes to bitterness. The key principle for cocoa bitterness was shown to be the combination of alkaloids and 2,5-diketopiperazines. To understand the influence of plant genetics, breeding, and processing on the sensory profile of cocoa products, high-throughput sensometabolite quantitation must be performed throughout all of these steps. In this work, we present a rapid, sensitive, and robust quantitation method on a single ultra-high-performance liquid chromatography tandem mass spectrometry (UHPLC-MS/MS) platform, requiring minimal workup for any sample type from farm to fork. This method was applied to a global set of 75 cocoa bean samples from all over the world before and after using a uniform roasting protocol. Within this world map, geographical origin did not predetermine cocoa taste profiles, whereas simulated processing by roasting was confirmed to be crucial in profile development. This method will open avenues for further studies to ultimately enable chocolate producers to control and optimize the taste properties of products as well as to monitor raw material selection and processing.
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Affiliation(s)
- Thomas Kauz
- Chair of Food Chemistry and Molecular Sensory Science, Technical University of Munich, Lise-Meitner-Str. 34, D-85354 Freising-Weihenstephan, Germany
| | - Andreas Dunkel
- Leibniz-Institute for Food Systems Biology at the Technical University of Munich, Lise-Meitner-Str. 34, D-85354 Freising-Weihenstephan, Germany
| | - Thomas Hofmann
- Chair of Food Chemistry and Molecular Sensory Science, Technical University of Munich, Lise-Meitner-Str. 34, D-85354 Freising-Weihenstephan, Germany
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10
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Bikaki M, Kuhnert N. "Thermal Peroxidation" of Dietary Pentapeptides Yields N-Terminal 1,2-Dicarbonyls. Front Nutr 2021; 8:663233. [PMID: 34368205 PMCID: PMC8339318 DOI: 10.3389/fnut.2021.663233] [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: 02/02/2021] [Accepted: 05/19/2021] [Indexed: 11/13/2022] Open
Abstract
In this contribution we investigate the thermal degradation of dietary-relevant pentapeptides. Most unsaturated lipids degrade by the well-known peroxidation mechanism. Here we show a degradation mechanism of peptides analogous to lipid peroxidation, forming a series of novel degradation products with possible toxicological relevance. At elevated temperatures above 180°C, pentapeptides with an N-terminal phenylalanine moiety react via a debenzylation to form 1,2-dicabonyl compounds, replacing the N-terminal primary amine. We propose a radical-based reaction mechanism that leads via a common peroxoaminal intermediate to two distinct types of reaction products with a terminal α-1,2 diamide or an α-amide-aldehyde functionality.
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Affiliation(s)
- Maria Bikaki
- Department of Life Sciences and Chemistry, Jacobs University Bremen, Bremen, Germany
| | - Nikolai Kuhnert
- Department of Life Sciences and Chemistry, Jacobs University Bremen, Bremen, Germany
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11
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Andruszkiewicz PJ, Corno M, Kuhnert N. HPLC-MS-based design of experiments approach on cocoa roasting. Food Chem 2021; 360:129694. [PMID: 33989875 DOI: 10.1016/j.foodchem.2021.129694] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2020] [Revised: 03/15/2021] [Accepted: 03/21/2021] [Indexed: 10/21/2022]
Abstract
Modern statistical methods, such as the design of experiments and response surface methodology, are widely used to describe changes in multiparameter processes during the processing of food in both science and technology contexts. However, these approaches are described to a lesser degree in the case of cocoa roasting than other foods and processes. Our study aimed to use the design of experiments to establish a model of cocoa roasting for relevant flavor-related constituents. We have used HPLC-MS techniques to link standard process parameters with chemical compounds changing in concentration during cocoa roasting. Influence of time, temperature, the addition of water, acid, and base, on relative concentrations of procyanidin monomers, dimers, and trimers, an Amadori compound, and a peptide, was shown. High-quality models for each compound were established and validated, displaying good prediction accuracy. Such an approach could be used to optimize processing conditions for cocoa roasting in order to influence the concentration of certain chemical compounds, and in turn, improving the flavor of chocolate products.
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Affiliation(s)
- Paweł J Andruszkiewicz
- Department of Life Sciences and Chemistry, Jacobs University Bremen, Campus Ring 1, 28759 Bremen, Germany
| | - Marcello Corno
- Barry Callebaut AG, Westpark, Pfingstweidstrasse 60, Zurich 8005, Switzerland
| | - Nikolai Kuhnert
- Department of Life Sciences and Chemistry, Jacobs University Bremen, Campus Ring 1, 28759 Bremen, Germany.
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12
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Bikaki M, Shah R, Müller A, Kuhnert N. Heat induced hydrolytic cleavage of the peptide bond in dietary peptides and proteins in food processing. Food Chem 2021; 357:129621. [PMID: 33864995 DOI: 10.1016/j.foodchem.2021.129621] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2020] [Revised: 03/08/2021] [Accepted: 03/12/2021] [Indexed: 10/21/2022]
Abstract
We investigate the hypothesis that proteins and peptides are thermally degraded by hydrolytic bond cleavage of amide bonds, hence yielding shorter peptides as main degradation products. A series of fifteen pentapeptides with varying sequences was subjected to heating. Products were investigated by targeted UHPLC-ESI-tandem mass spectrometry and targeted analysis revealed formation of 2,5-diketopiperazines, di- and tri-peptides. Relative quantities of the thermal degradation were determined to show that hydrolytic cleavage is an important, however not dominant degradation pathway. A series of dietary intact proteins were subjected to heating and products formed analyzed by MALDI-TOF mass spectrometry. For the majority of proteins larger degradation products with m/z values between 900 and 2500 could be observed, which we tentatively assign as hydrolytic cleavage products. For coffee globulin a series of eleven short peptides formed through thermal hydrolytic cleavage could be unambiguously identified formed through thermal proteolysis. The identical products could as well be identified in samples of roasted coffee clearly illustrating the occurrence and relevance of thermally induced proteolysis of proteins.
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Affiliation(s)
- Maria Bikaki
- Department of Life Sciences and Chemistry, Jacobs University Bremen, Campus Ring 1, 28759 Bremen, Germany
| | - Rohan Shah
- Department of Life Sciences and Chemistry, Jacobs University Bremen, Campus Ring 1, 28759 Bremen, Germany
| | - Anja Müller
- Department of Life Sciences and Chemistry, Jacobs University Bremen, Campus Ring 1, 28759 Bremen, Germany
| | - Nikolai Kuhnert
- Department of Life Sciences and Chemistry, Jacobs University Bremen, Campus Ring 1, 28759 Bremen, Germany.
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13
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Wei Q, Zheng Y, Ma R, Wan J, Zhou R, Ma M. Kinetics of proteolysis in stored Mongolian cheese at ice-temperatures and split-split-plot analysis of storage factors affecting cheese quality. Food Res Int 2021; 140:109850. [PMID: 33648168 DOI: 10.1016/j.foodres.2020.109850] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2020] [Revised: 10/20/2020] [Accepted: 10/23/2020] [Indexed: 11/29/2022]
Abstract
Mongolian cheese is non-fermented cheese, which easily deteriorates during storage because of hydrolysis. The freezing points of sucrose and sucrose-free cheese were measured -5.16 °C and -4.29 °C, respectively. Ice-storage temperatures of -2 °C and -4 °C were used and 0 °C was used as reference temperature. In this study, the changes of proteolytic indexes (PI) and total viable counts (TVC) of cheese at different ice-temperatures during storage were studied. The PIs of all treatments increased over storage time, which conformed to the Arrhenius first-order kinetic model. The shelf lives of sucrose and sucrose-free cheese were predicted. In addition, -4 °C effectively suppressed the increases in TVC and PIs. The split-split-plot design was applied in comparing the effects of cheese type, the storage time and storage temperature on PI. Storage time was the most important factor followed by cheese type and storage temperature.
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Affiliation(s)
- Qi Wei
- State Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Center of Dairy Biotechnology, Dairy Research Institute, Bright Dairy & Food Co., Ltd., Shanghai, China; College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Yuanrong Zheng
- State Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Center of Dairy Biotechnology, Dairy Research Institute, Bright Dairy & Food Co., Ltd., Shanghai, China; College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Ruochen Ma
- State Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Center of Dairy Biotechnology, Dairy Research Institute, Bright Dairy & Food Co., Ltd., Shanghai, China; College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Jinqing Wan
- Quality Supervision, Inspection and Testing Center for Cold Storage and Refrigeration Equipment, Ministry of Agriculture, Shanghai, China
| | - Ran Zhou
- State Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Center of Dairy Biotechnology, Dairy Research Institute, Bright Dairy & Food Co., Ltd., Shanghai, China; College of Food Science and Technology, Shanghai Ocean University, Shanghai, China.
| | - Ming Ma
- State Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Center of Dairy Biotechnology, Dairy Research Institute, Bright Dairy & Food Co., Ltd., Shanghai, China; College of Food Science and Technology, Shanghai Ocean University, Shanghai, China.
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14
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De Vuyst L, Leroy F. Functional role of yeasts, lactic acid bacteria and acetic acid bacteria in cocoa fermentation processes. FEMS Microbiol Rev 2021; 44:432-453. [PMID: 32420601 DOI: 10.1093/femsre/fuaa014] [Citation(s) in RCA: 76] [Impact Index Per Article: 25.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2019] [Accepted: 05/16/2020] [Indexed: 01/07/2023] Open
Abstract
Cured cocoa beans are obtained through a post-harvest, batchwise process of fermentation and drying carried out on farms in the equatorial zone. Fermentation of cocoa pulp-bean mass is performed mainly in heaps or boxes. It is made possible by a succession of yeast, lactic acid bacteria (LAB) and acetic acid bacteria (AAB) activities. Yeasts ferment the glucose of the cocoa pulp into ethanol, perform pectinolysis and produce flavour compounds, such as (higher) alcohols, aldehydes, organic acids and esters. LAB ferment the glucose, fructose and citric acid of the cocoa pulp into lactic acid, acetic acid, mannitol and pyruvate, generate a microbiologically stable fermentation environment, provide lactate as carbon source for the indispensable growth of AAB, and contribute to the cocoa and chocolate flavours by the production of sugar alcohols, organic acids, (higher) alcohols and aldehydes. AAB oxidize the ethanol into acetic acid, which penetrates into the bean cotyledons to prevent seed germination. Destruction of the subcellular seed structure in turn initiates enzymatic and non-enzymatic conversions inside the cocoa beans, which provides the necessary colour and flavour precursor molecules (hydrophilic peptides, hydrophobic amino acids and reducing sugars) for later roasting of the cured cocoa beans, the first step of the chocolate-making.
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Affiliation(s)
- Luc De Vuyst
- Research Group of Industrial Microbiology and Food Biotechnology, Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Pleinlaan 2, B-1050 Brussels, Belgium
| | - Frédéric Leroy
- Research Group of Industrial Microbiology and Food Biotechnology, Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Pleinlaan 2, B-1050 Brussels, Belgium
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15
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Coronado-Cáceres LJ, Rabadán-Chávez G, Mojica L, Hernández-Ledesma B, Quevedo-Corona L, Lugo Cervantes E. Cocoa ( Theobroma cacao L.) Seed Proteins' Anti-Obesity Potential through Lipase Inhibition Using In Silico, In Vitro and In Vivo Models. Foods 2020; 9:E1359. [PMID: 32992701 PMCID: PMC7599879 DOI: 10.3390/foods9101359] [Citation(s) in RCA: 30] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2020] [Revised: 09/11/2020] [Accepted: 09/14/2020] [Indexed: 01/04/2023] Open
Abstract
The aim of this study was to determine the pancreatic lipase (PL) inhibitory effect of cocoa protein (CP) hydrolysates (CPH) using in silico and in vitro approaches, and an in vivo high-fat diet (HF) obese rat model. The results showed better theoretical affinity on PL for cocoa peptides EEQR, GGER, QTGVQ, and VSTDVNIE released from vicilin and albumins (-6.5, -6.3, -6.2, and -6.1 kcal/mol, respectively). Absorption, distribution, metabolism, and excretion (ADMET) prediction showed the human intestinal absorption (HIA) capacity of orlistat and eight cocoa peptides, demonstrating that they presented a low probability of toxicity with values lower than 0.6, while the orlistat has a high probability of hepatotoxicity with a mean value of 0.9. CPH (degree of hydrolysis of 55%) inhibited PL with an IC50 (concentration needed to inhibit 50% of enzyme activity) value of 1.38 mg/mL. The intragastric administration of 150 mg CP/kg/day to rats increased total lipids and triglycerides excretion in feces, ranging from 11% to 15% compared to the HF-diet. The HF + CP-diet also significantly decreased (p < 0.05) the apparent rate of fat absorption compared with the HF group. These results suggest that CP has anti-obesity potential by inhibiting PL, thus helping to prevent the development of non-communicable diseases.
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Affiliation(s)
- Luis Jorge Coronado-Cáceres
- Unidad de Tecnología Alimentaria, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, Guadalajara CP 44270, Mexico; (L.J.C.-C.); (G.R.-C.); (L.M.)
| | - Griselda Rabadán-Chávez
- Unidad de Tecnología Alimentaria, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, Guadalajara CP 44270, Mexico; (L.J.C.-C.); (G.R.-C.); (L.M.)
| | - Luis Mojica
- Unidad de Tecnología Alimentaria, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, Guadalajara CP 44270, Mexico; (L.J.C.-C.); (G.R.-C.); (L.M.)
| | - Blanca Hernández-Ledesma
- Instituto de Investigación en Ciencias de la Alimentación (CIAL, CSIC-UAM, CEI UAM+CSIC), Nicolás Cabrera, 28049 Madrid, Spain
| | - Lucía Quevedo-Corona
- Departamento de Fisiología, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Wilfrido Massieu s/n esq. Manuel I. Stampa. Col. Unidad Profesional Adolfo López Mateos CP, 07738 Ciudad de México, Mexico;
| | - Eugenia Lugo Cervantes
- Unidad de Tecnología Alimentaria, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, Guadalajara CP 44270, Mexico; (L.J.C.-C.); (G.R.-C.); (L.M.)
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Kuhnert N, D'souza RN, Behrends B, Ullrich MS, Witt M. Investigating time dependent cocoa bean fermentation by ESI-FT-ICR mass spectrometry. Food Res Int 2020; 133:109209. [DOI: 10.1016/j.foodres.2020.109209] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2019] [Revised: 03/26/2020] [Accepted: 03/28/2020] [Indexed: 12/15/2022]
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17
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Valverde García D, Pérez Esteve É, Barat Baviera JM. Changes in cocoa properties induced by the alkalization process: A review. Compr Rev Food Sci Food Saf 2020; 19:2200-2221. [DOI: 10.1111/1541-4337.12581] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2020] [Revised: 03/27/2020] [Accepted: 04/23/2020] [Indexed: 11/29/2022]
Affiliation(s)
- Damián Valverde García
- Departamento de Tecnología de AlimentosUniversitat Politècnica de València Valencia Spain
| | - Édgar Pérez Esteve
- Departamento de Tecnología de AlimentosUniversitat Politècnica de València Valencia Spain
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Pereira APM, Stelari HA, Carlin F, Sant’Ana AS. Inactivation kinetics of Bacillus cereus and Geobacillus stearothermophilus spores through roasting of cocoa beans and nibs. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.05.063] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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