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Bacterial communities and volatile organic compounds in traditional fermented salt-free bamboo shoots. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.102006] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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2
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Liu X, Wang X, Cheng Y, Wu Y, Yan Y, Li Z. Variations in volatile organic compounds in Zhenyuan Daocai samples at different storage durations evaluated using E-nose, E-tongue, gas chromatography, and spectrometry. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114186] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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3
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Madjirebaye P, Xiao M, Mahamat B, Xiong S, Mueed A, Wei B, Huang T, Peng F, Xiong T, Peng Z. In vitro characteristics of lactic acid bacteria probiotics performance and antioxidant effect of fermented soymilk. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101952] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/15/2022]
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4
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Liu Z, Xiao M, Xu Y, Li D, Zhu W, Huang T, Peng F, Guan Q, Peng Z, Xie M, Xiong T. Effect of homo‐ and hetero‐fermentative lactic acid bacteria on physicochemical properties, amino acid, and volatile flavor compounds during paocai fermentation by pure culture. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.17052] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Zhanggen Liu
- State Key Laboratory of Food Science & Technology, No. 235 Nanjing East Road 330047 Nanchang Jiangxi PR China
- School of Food Science & Technology Nanchang University, No. 235 Nanjing East Road, Nanchang, Jiangxi, 330047 PR China
| | - Muyan Xiao
- State Key Laboratory of Food Science & Technology, No. 235 Nanjing East Road 330047 Nanchang Jiangxi PR China
- School of Food Science & Technology Nanchang University, No. 235 Nanjing East Road, Nanchang, Jiangxi, 330047 PR China
| | - Yazhou Xu
- State Key Laboratory of Food Science & Technology, No. 235 Nanjing East Road 330047 Nanchang Jiangxi PR China
- School of Food Science & Technology Nanchang University, No. 235 Nanjing East Road, Nanchang, Jiangxi, 330047 PR China
| | - Danyang Li
- State Key Laboratory of Food Science & Technology, No. 235 Nanjing East Road 330047 Nanchang Jiangxi PR China
- School of Food Science & Technology Nanchang University, No. 235 Nanjing East Road, Nanchang, Jiangxi, 330047 PR China
| | - Wenhuan Zhu
- Food Science Program McGill University 3415 McTavish Street, Montreal, Quebec, H3A 0C8 Canada
| | - Tao Huang
- State Key Laboratory of Food Science & Technology, No. 235 Nanjing East Road 330047 Nanchang Jiangxi PR China
- School of Food Science & Technology Nanchang University, No. 235 Nanjing East Road, Nanchang, Jiangxi, 330047 PR China
| | - Fei Peng
- State Key Laboratory of Food Science & Technology, No. 235 Nanjing East Road 330047 Nanchang Jiangxi PR China
- School of Food Science & Technology Nanchang University, No. 235 Nanjing East Road, Nanchang, Jiangxi, 330047 PR China
| | - Qianqian Guan
- State Key Laboratory of Food Science & Technology, No. 235 Nanjing East Road 330047 Nanchang Jiangxi PR China
- School of Food Science & Technology Nanchang University, No. 235 Nanjing East Road, Nanchang, Jiangxi, 330047 PR China
| | - Zhen Peng
- State Key Laboratory of Food Science & Technology, No. 235 Nanjing East Road 330047 Nanchang Jiangxi PR China
- School of Food Science & Technology Nanchang University, No. 235 Nanjing East Road, Nanchang, Jiangxi, 330047 PR China
| | - Mingyong Xie
- State Key Laboratory of Food Science & Technology, No. 235 Nanjing East Road 330047 Nanchang Jiangxi PR China
- School of Food Science & Technology Nanchang University, No. 235 Nanjing East Road, Nanchang, Jiangxi, 330047 PR China
| | - Tao Xiong
- State Key Laboratory of Food Science & Technology, No. 235 Nanjing East Road 330047 Nanchang Jiangxi PR China
- School of Food Science & Technology Nanchang University, No. 235 Nanjing East Road, Nanchang, Jiangxi, 330047 PR China
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5
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Shen D, Song H, Zou T, Raza A, Li P, Li K, Xiong J. Reduction of sodium chloride: a review. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:3931-3939. [PMID: 35266156 DOI: 10.1002/jsfa.11859] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/10/2021] [Revised: 11/08/2021] [Accepted: 03/09/2022] [Indexed: 06/14/2023]
Abstract
Sodium chloride (NaCl) is an enjoyable condiment. However, evidence is accumulating to indicate that an excessive intake of Na+ in food may lead to an increased risk of cardiovascular and cerebrovascular diseases. Previous systematic reviews have focused on replacing NaCl with other metal salts (e.g. KCl). However, new salty flavor enhancers (yeast extract, taste peptides, and odor compounds) have yet to be reviewed. This systematic review evaluates the methods for, and feasibility, of NaCl reduction. It defines NaCl reduction and considers the methods used for this purpose, especially the use of flavor enhancers (yeast extract, taste peptides, and odor compounds). © 2022 Society of Chemical Industry.
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Affiliation(s)
- Dongyu Shen
- Beijing Research Center for Food Additive Engineering Technology, Laboratory of Molecular Sensory Science, Beijing Technology and Business University, Beijing, China
| | - Huanlu Song
- Beijing Research Center for Food Additive Engineering Technology, Laboratory of Molecular Sensory Science, Beijing Technology and Business University, Beijing, China
| | - Tingting Zou
- Beijing Research Center for Food Additive Engineering Technology, Laboratory of Molecular Sensory Science, Beijing Technology and Business University, Beijing, China
| | - Ali Raza
- Beijing Research Center for Food Additive Engineering Technology, Laboratory of Molecular Sensory Science, Beijing Technology and Business University, Beijing, China
| | - Pei Li
- Angel Yeast Co. Ltd., Yichang, China
| | - Ku Li
- Angel Yeast Co. Ltd., Yichang, China
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6
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Wei B, Peng Z, Xiao M, Huang T, Zheng W, Xie M, Xiong T. Three lactic acid bacteria with anti-obesity properties: In vitro screening and probiotic assessment. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101724] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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7
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Hu Y, Zhang L, Wen R, Chen Q, Kong B. Role of lactic acid bacteria in flavor development in traditional Chinese fermented foods: A review. Crit Rev Food Sci Nutr 2020; 62:2741-2755. [PMID: 33377402 DOI: 10.1080/10408398.2020.1858269] [Citation(s) in RCA: 80] [Impact Index Per Article: 20.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Abstract
Traditional Chinese fermented foods are favored by consumers due to their unique flavor, texture and nutritional values. A large number of microorganisms participate in the process of fermentation, especially lactic acid bacteria (LAB), which are present in almost all fermented foods and contribute to flavor development. The formation process of flavor is complex and involves the biochemical conversion of various food components. It is very important to fully understand the conversion process to direct the flavor formation in foods. A comprehensive link between the LAB community and the flavor formation in traditional Chinese fermented foods is reviewed. The main mechanisms involved in the flavor formation dominated by LAB are carbohydrate metabolism, proteolysis and amino acid catabolism, and lipolysis and fatty acid metabolism. This review highlights some useful novel approaches for flavor enhancement, including the application of functional starter cultures and metabolic engineering, which may provide significant advances toward improving the flavor of fermented foods for a promising market.
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Affiliation(s)
- Yingying Hu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Lang Zhang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Rongxin Wen
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Qian Chen
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Baohua Kong
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
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8
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Luo F, Yang Z, Zhong K, Huang C, Yu Z, Peng Z, Wu Y, Bu Q, Gao H. Effects of Bacillus megaterium L222 on quality and bacterial diversity of Sichuan paocai. Food Res Int 2020; 140:109994. [PMID: 33648228 DOI: 10.1016/j.foodres.2020.109994] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/26/2020] [Revised: 11/29/2020] [Accepted: 12/08/2020] [Indexed: 10/22/2022]
Abstract
Bacillus sp. was found in the Sichuan paocai, but their possible effects on Sichuan paocai fermentation are still elusive. In this study, the effect of Bacillus megaterium L222 isolated from high-quality homemade Sichuan paocai on the flavor characteristics and bacterial diversity was investigated. Overall, 7 organic acids, 16 free amino acids, and 48 volatile substances were detected in the B. megaterium L222-inoculated paocai (BMP) and spontaneously fermented paocai (SP) within 7 days. The metabolites produced in BMP were significantly different from that in SP, and 13 main flavor-related metabolites were the discriminant markers. The contents of free amino acids in BMP were much higher than that in SP. Compared to the SP group, the BMP group could better maintain the high level of alcohols, which improved the synthesis of esters, and controlled the increase of the content of sulfides. The representative bacteria in BMP were Weissella, Lactococcus, Bacillus, Leuconostoc, and the inoculation of B. megaterium L222 could significantly increase the amount of Weissella and inhibit the growth of opportunistic pathogen and other bacteria during the fermentation process of paocai. This study presents an important basis for the development of B. megaterium L222 as a starter for paocai fermentation.
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Affiliation(s)
- Fangping Luo
- College of Biomass Science and Engineering and Healthy Food Evaluation Research Center, Sichuan University, Chengdu 610065, China; Key Laboratory of Food Science and Technology of Ministry of Education of Sichuan Province, Sichuan University, Chengdu 610065, China
| | - Zhenying Yang
- College of Biomass Science and Engineering and Healthy Food Evaluation Research Center, Sichuan University, Chengdu 610065, China; Key Laboratory of Food Science and Technology of Ministry of Education of Sichuan Province, Sichuan University, Chengdu 610065, China
| | - Kai Zhong
- College of Biomass Science and Engineering and Healthy Food Evaluation Research Center, Sichuan University, Chengdu 610065, China; Key Laboratory of Food Science and Technology of Ministry of Education of Sichuan Province, Sichuan University, Chengdu 610065, China.
| | - Chi Huang
- College of Biomass Science and Engineering and Healthy Food Evaluation Research Center, Sichuan University, Chengdu 610065, China
| | - Zhiyi Yu
- College of Biomass Science and Engineering and Healthy Food Evaluation Research Center, Sichuan University, Chengdu 610065, China
| | - Ziyue Peng
- College of Biomass Science and Engineering and Healthy Food Evaluation Research Center, Sichuan University, Chengdu 610065, China
| | - Yanping Wu
- College of Biomass Science and Engineering and Healthy Food Evaluation Research Center, Sichuan University, Chengdu 610065, China; Key Laboratory of Food Science and Technology of Ministry of Education of Sichuan Province, Sichuan University, Chengdu 610065, China
| | - Qian Bu
- College of Biomass Science and Engineering and Healthy Food Evaluation Research Center, Sichuan University, Chengdu 610065, China; Key Laboratory of Food Science and Technology of Ministry of Education of Sichuan Province, Sichuan University, Chengdu 610065, China
| | - Hong Gao
- College of Biomass Science and Engineering and Healthy Food Evaluation Research Center, Sichuan University, Chengdu 610065, China; Key Laboratory of Food Science and Technology of Ministry of Education of Sichuan Province, Sichuan University, Chengdu 610065, China.
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Bhutia MO, Thapa N, Shangpliang HNJ, Tamang JP. High-throughput sequence analysis of bacterial communities and their predictive functionalities in traditionally preserved fish products of Sikkim, India. Food Res Int 2020; 143:109885. [PMID: 33992337 DOI: 10.1016/j.foodres.2020.109885] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2020] [Revised: 10/30/2020] [Accepted: 10/31/2020] [Indexed: 12/31/2022]
Abstract
Traditionally preserved fish products viz. suka ko maccha, a smoked fish product, sidra and sukuti, sun-dried fish products are commonly consumed in Sikkim state in India. Bacterial communities in these fish products were analysed by high-throughput sequence (HTS) method supported by bioinformatics tool. Metataxonomic of the overall bacterial communities in samples revealed the abundance of phylum Firmicutes followed by Proteobacteria. Psychrobacter was abundant genus in all traditionally preserved fish products of Sikkim, followed by Bacillus, Staphylococcus, Serratia, Clostridium, Enterobacter, Pseudomonas, Rummeliibacillus, Enterococcus, Photobacterium, Myroides, Peptostreptococcus, Plesiomonas and Achromobacter. Product-wise distribution showed that Bacillus was abundant in suka ko maacha and sidra samples, whereas Psychrobacter was abundant in sukuti samples. Unique genus to each product was observed on the basis of analysis of shared operational-taxonomic-unit (OTU) contents, Alpha diversity indices showed significantly differences among the samples, and also showed maximum coverage as per Good's coverage (0.99). Beta diversity showed clustering of bacterial compositions between suka ko maacha and sidra, whereas sukuti showed scattering pattern among the other samples, indicating a diverse population in suka ko maacha and sidra samples. Non-parametric analysis of abundant genera and predictive functionalities showed the complex bacterial inter-dependencies with predictive functionalities mostly in metabolism (79.88%).
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Affiliation(s)
- Meera Ongmu Bhutia
- DAICENTER (DBT-AIST International Centre for Translational and Environmental Research) and Bioinformatics Centre, Department of Microbiology, School of Life Sciences, Sikkim University, Gangtok 737102, Sikkim, India
| | - Namrata Thapa
- Biotech Hub, Department of Zoology, Nar Bahadur Bhandari Degree College, Sikkim University, Tadong 737102, Sikkim, India.
| | - H Nakibapher Jones Shangpliang
- DAICENTER (DBT-AIST International Centre for Translational and Environmental Research) and Bioinformatics Centre, Department of Microbiology, School of Life Sciences, Sikkim University, Gangtok 737102, Sikkim, India
| | - Jyoti Prakash Tamang
- DAICENTER (DBT-AIST International Centre for Translational and Environmental Research) and Bioinformatics Centre, Department of Microbiology, School of Life Sciences, Sikkim University, Gangtok 737102, Sikkim, India.
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10
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Peng Z, Wei B, Huang T, Liu Z, Guan Q, Xie M, Li H, Xiong T. Screening, Safety Evaluation, and Mechanism of Two Lactobacillus fermentum Strains in Reducing the Translocation of Staphylococcus aureus in the Caco-2 Monolayer Model. Front Microbiol 2020; 11:566473. [PMID: 33042071 PMCID: PMC7524899 DOI: 10.3389/fmicb.2020.566473] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2020] [Accepted: 08/14/2020] [Indexed: 01/05/2023] Open
Abstract
Staphylococcus aureus is a common commensal of humans, and its translocation from gastrointestine to peripheral organs and tissues could cause severe diseases and complications. This study focuses on the screening and characterization of Lactobacillus strains with significant inhibitory effect on the translocation of S. aureus through Caco-2 monolayers. First, strains with strong affinity for mucin and Caco-2 cells were obtained, via microtiter plate assay and adhesion assay, respectively. Obtained bacteria were further tested for their inhibitory effects on the growth of S. aureus by well diffusion assay. Subsequently, two strains preincubated with Caco-2 monolayers were found to inhibit the translocation of S. aureus CMCC26003 by 80.95 and 43.96%, respectively, via the transcellular translocation assay. These two strains were then identified to be Lactobacillus fermentum NCU3087 and L. fermentum NCU3088. Second, the mechanism of inhibition was investigated by analyzing the relative concentration of tight junction proteins and proinflammatory cytokines of Caco-2 cells, by Western blot and enzyme-linked immunosorbent assay, respectively. Results showed that both NCU3087 and NCU3088 significantly attenuated the degradation of occludin, claudin-1, ZO-1, and JAM-1 and suppressed the secretion of interleukin 6 and tumor necrosis factor-α induced by S. aureus, to different extent. Moreover, two Lactobacillus strains could barely translocate the Caco-2 monolayers, had no hemolytic activity, displayed strong resistance to gastrointestinal fluids, and were sensitive or moderate sensitive to nine clinically relevant antibiotics. Collectively, this study identified two Lactobacillus strains with significant inhibitory effect on the translocation of S. aureus, and their safeness for application was evaluated, thereby providing potential solutions for prevention of S. aureus and prophylaxis of related diseases.
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Affiliation(s)
- Zhen Peng
- School of Food Science and Technology, Nanchang University, Nanchang, China.,State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
| | - Benliang Wei
- School of Food Science and Technology, Nanchang University, Nanchang, China
| | - Tao Huang
- School of Food Science and Technology, Nanchang University, Nanchang, China
| | - Zhanggen Liu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
| | - Qianqian Guan
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
| | - Mingyong Xie
- School of Food Science and Technology, Nanchang University, Nanchang, China.,State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
| | - Haijuan Li
- College of Biological and Environmental Engineering, Xi'an University, Xi'an, China
| | - Tao Xiong
- School of Food Science and Technology, Nanchang University, Nanchang, China.,State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
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Yang X, Hu W, Xiu Z, Jiang A, Yang X, Sarengaowa, Ji Y, Guan Y, Feng K. Microbial dynamics and volatilome profiles during the fermentation of Chinese northeast sauerkraut by Leuconostoc mesenteroides ORC 2 and Lactobacillus plantarum HBUAS 51041 under different salt concentrations. Food Res Int 2020; 130:108926. [DOI: 10.1016/j.foodres.2019.108926] [Citation(s) in RCA: 31] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2019] [Revised: 12/14/2019] [Accepted: 12/15/2019] [Indexed: 11/29/2022]
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12
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Guan Q, Zheng W, Huang T, Xiao Y, Liu Z, Peng Z, Gong D, Xie M, Xiong T. Comparison of microbial communities and physiochemical characteristics of two traditionally fermented vegetables. Food Res Int 2020; 128:108755. [DOI: 10.1016/j.foodres.2019.108755] [Citation(s) in RCA: 39] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2019] [Revised: 10/05/2019] [Accepted: 10/13/2019] [Indexed: 01/17/2023]
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