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Orozco-Angelino X, Espinosa-Ramírez J, Serna-Saldívar SO. Extrusion as a tool to enhance the nutritional and bioactive potential of cereal and legume by-products. Food Res Int 2023; 169:112889. [PMID: 37254337 DOI: 10.1016/j.foodres.2023.112889] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2023] [Revised: 04/03/2023] [Accepted: 04/24/2023] [Indexed: 06/01/2023]
Abstract
Cereal and legume by-products obtained from primary food production industries pose an environmental and economic problem. Nevertheless, these residues can potentially yield value-added products due to their elevated content of dietary fiber, phytochemicals, vitamins, minerals, and residual levels of proteins, which makes them a suitable and heightened option for reutilization in human consumption. Several studies identify extrusion as an innovative technology to modify the technofunctionality and nutritional properties of cereal and legume by-products, resulting in the production of improved ingredients. This review focuses on studies that evaluate the effect of extrusion to improve the nutritional and bioactive potential of cereal and legume by-products. A revision of the extrusion process parameters that improve the profile and bioavailability of dietary fiber, proteins, and phenolic compounds, and minimize antinutritional factors associated to cereal and legume by-products was done. The composition of by-products and process parameters such as feed moisture, barrel temperature and screw speed influence the resulting effect of extrusion. Studies suggest that extruding composite feedstock containing cereal or legume by-products may limit the molecular modifications that trigger the nutritional improvements. Therefore, extrusion applied as a pretreatment represents an interesting and economic alternative to improve the profile and bioavailability of the nutrients found in cereal and legume by-products which might lead to the development of functional ingredients useful to produce foods aimed to prevent chronic diseases.
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Affiliation(s)
- Xiadani Orozco-Angelino
- Tecnologico de Monterrey, School of Engineering and Sciences, Av. Eugenio Garza Sada 2501, 64849 Monterrey, NL, Mexico
| | - Johanan Espinosa-Ramírez
- Tecnologico de Monterrey, School of Engineering and Sciences, Av. Eugenio Garza Sada 2501, 64849 Monterrey, NL, Mexico.
| | - Sergio O Serna-Saldívar
- Tecnologico de Monterrey, School of Engineering and Sciences, Av. Eugenio Garza Sada 2501, 64849 Monterrey, NL, Mexico
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2
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Rostamabadi H, Can Karaca A, Nowacka M, Mulla MZ, Al-attar H, Rathnakumar K, Gultekin Subasi B, Sehrawat R, Kheto A, Falsafi SR. How high hydrostatic pressure treatment modifies the physicochemical and nutritional attributes of polysaccharides? Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108375] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/04/2022]
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3
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Soaking, heating and high hydrostatic pressure treatment degrade the flavonoids in rice bran. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112732] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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4
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Spaggiari M, Dall’Asta C, Galaverna G, del Castillo Bilbao MD. Rice Bran By-Product: From Valorization Strategies to Nutritional Perspectives. Foods 2021; 10:E85. [PMID: 33406743 PMCID: PMC7824317 DOI: 10.3390/foods10010085] [Citation(s) in RCA: 22] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/03/2020] [Revised: 12/24/2020] [Accepted: 12/28/2020] [Indexed: 12/14/2022] Open
Abstract
The aim of this study is to review the innovative techniques based on bioprocessing, thermal or physical treatments which have been proposed during the last few decades to convert rice bran into a valuable food ingredient. Rice bran (Oryza sativa) is the main by-product of rice grain processing. It is produced in large quantities worldwide and it contains a high amount of valuable nutrients and bioactive compounds with significant health-related properties. Despite that, its application in food industry is still scarce because of its sensitivity to oxidation processes, instability and poor technological suitability. Furthermore, the health-related effects of pretreated rice bran are also presented in this review, considering the up-to-date literature focused on both in vivo and in vitro studies. Moreover, in relation to this aspect, a brief description of rice bran arabinoxylans is provided. Finally, the application of rice bran in the food industry and the main technology aspects are concisely summarized.
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Affiliation(s)
- Marco Spaggiari
- Department of Food and Drug, University of Parma, Parco Area delle Scienze, 17/A, 43121 Parma, Italy; (M.S.); (C.D.); (G.G.)
| | - Chiara Dall’Asta
- Department of Food and Drug, University of Parma, Parco Area delle Scienze, 17/A, 43121 Parma, Italy; (M.S.); (C.D.); (G.G.)
| | - Gianni Galaverna
- Department of Food and Drug, University of Parma, Parco Area delle Scienze, 17/A, 43121 Parma, Italy; (M.S.); (C.D.); (G.G.)
| | - María Dolores del Castillo Bilbao
- Food Bioscience Group, Department of Bioactivity and Food Analysis, Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM), Calle Nicolás Cabrera, 9, 28049 Madrid, Spain
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5
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Torres‐Ossandón MJ, Castillo L, Ah‐Hen KS, Vega‐Gálvez A. Effect of high hydrostatic pressure processing on phytochemicals, antioxidant activity, and behavior of
Botrytis cinerea
in white grape juice concentrate. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14864] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- María José Torres‐Ossandón
- Departamento de Ingeniería en Alimentos Universidad de La Serena La Serena Chile
- Laboratorio de Bioquímica y Biología Molecular Departamento de Biología Universidad de La Serena La Serena Chile
| | - Luis Castillo
- Laboratorio de Bioquímica y Biología Molecular Departamento de Biología Universidad de La Serena La Serena Chile
| | - Kong S. Ah‐Hen
- Facultad de Ciencias Agrarias Instituto de Ciencia y Tecnología de los Alimentos Valdivia Chile
| | - Antonio Vega‐Gálvez
- Departamento de Ingeniería en Alimentos Universidad de La Serena La Serena Chile
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6
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Tuoheti T, Rasheed HA, Meng L, Dong MS. High hydrostatic pressure enhances the anti-proliferative properties of lotus bee pollen on the human prostate cancer PC-3 cells via increased metabolites. JOURNAL OF ETHNOPHARMACOLOGY 2020; 261:113057. [PMID: 32505838 DOI: 10.1016/j.jep.2020.113057] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/08/2020] [Revised: 04/09/2020] [Accepted: 05/31/2020] [Indexed: 06/11/2023]
Abstract
ETHNOPHARMACOLOGICAL RELEVANCE The beneficial effects of bee pollen on prostate diseases are well known. Clinicians confirm that, in nonbacterial prostate diseases, bee pollen improves the condition of patients effectively. However, there is insufficient evidence to rate effectiveness of bee pollen on prostate cancer. AIM OF THE STUDY High hydrostatic pressure (HHP), an effective non-thermal technique to improve the nutritional quality and bio-functionality of plant-based foods, was used to increase the anti-proliferative properties of Lotus (Nelumbo nucifera) bee pollen (LBP) in prostate cancer PC-3 cells via enhancement of bioactive compounds. MATERIALS AND METHODS Freeze-dried lotus bee pollen produced from Fu Zhou city, Jiangxi province, China, was processed by high hydrostatic pressure (HHP). The anti-proliferative activities, apoptosis of ethanol and methanol extracts in prostate cancer PC-3 cells was evaluated using MTT method and Annexin-V/PI cell apoptosis assay kit, respectively. The changes of metabolites were determined using UPLC-Triple-TOF-MS analysis platform. RESULTS HHP treatment enhanced anti-proliferative activities, cell apoptosis, cell cycle disruption, glutathione-depletion in prostate cancer PC-3 cells. The metabolomics analysis showed that some metabolites such as chaetoglobosin A, glutathione oxidized, cyanidin 3-rutinoside, brassicoside, sophoranone, curcumin II, soyasaponin II were significantly increased (p < 0.05) after the HHP treatment, PCA results shown that these bioactive components have quite correlation with anti-proliferative activities of lotus bee pollen on the PC-3 cells. The results indicated that HHP enhances the anti-prostate cancer activity of lotus bee pollen via increased metabolites.
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Affiliation(s)
- Tuhanguli Tuoheti
- College of Food Science & Technology, Nanjing Agricultural University, 210095, Nanjing, Jiangsu, People's Republic of China
| | - Hafiz Abdul Rasheed
- College of Food Science & Technology, Nanjing Agricultural University, 210095, Nanjing, Jiangsu, People's Republic of China
| | - Ling Meng
- College of Food Science & Technology, Nanjing Agricultural University, 210095, Nanjing, Jiangsu, People's Republic of China
| | - Ming Sheng Dong
- College of Food Science & Technology, Nanjing Agricultural University, 210095, Nanjing, Jiangsu, People's Republic of China.
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7
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Guan H, Diao X, Liu D, Han J, Kong B, Liu D, Gao C, Zhang L. Effect of high-pressure processing enzymatic hydrolysates of soy protein isolate on the emulsifying and oxidative stability of myofibrillar protein-prepared oil-in-water emulsions. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:3910-3919. [PMID: 32342985 DOI: 10.1002/jsfa.10433] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/01/2019] [Revised: 02/29/2020] [Accepted: 04/28/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND Oil-in-water (O/W) emulsions are thermodynamically unstable and are easily oxidized. Recently, protein hydrolysates have been used to enhance the emulsifying and oxidative stability of emulsions. High-pressure processing (HPP) enzymatic hydrolysates of soy protein isolate have higher bioactivities. The objective of the study was to investigate the effects of various soy protein isolate hydrolysate (SPIH) concentrations obtained during different 4 h pressure treatments on improving the emulsifying and oxidative stability of myofibrillar protein (MP) emulsions. RESULTS Emulsions with 4 mg mL-1 SPIH obtained at 200 MPa had the highest emulsifying activity index and emulsion stability index (P ≤ 0.05). This increase in emulsion stability was related to increased zeta potential and reduced average particle size. Optical microscopy and confocal laser scanning microscopy observations confirmed that emulsions with 4 mg mL-1 SPIH possessed relatively small oil droplets. The addition of SPIH obtained at 200 MPa significantly reduced thiobarbituric acid reactive substance values (P ≤ 0.05) of emulsions during 8 days of storage. Concurrently, the carbonyl content remained the lowest and the sulfhydryl content remained the highest, which indicated that the emulsions had higher protein oxidative stability. CONCLUSIONS SPIH obtained under HPP could improve the emulsifying and oxidative stability of MP-prepared O/W emulsions.
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Affiliation(s)
- Haining Guan
- College of Food Science, Northeast Agricultural University, Harbin, China
- College of Food Science and Technology, Bohai University, National and Local Joint Engineering Research Center of Storage, Jinzhou, China
| | - Xiaoqin Diao
- College of Food Science, Northeast Agricultural University, Harbin, China
- College of Food Science and Technology, Bohai University, National and Local Joint Engineering Research Center of Storage, Jinzhou, China
| | - Danyi Liu
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Jianchun Han
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Baohua Kong
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Dengyong Liu
- College of Food Science and Technology, Bohai University, National and Local Joint Engineering Research Center of Storage, Jinzhou, China
| | - Chenzhe Gao
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Lili Zhang
- College of Food Science, Northeast Agricultural University, Harbin, China
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8
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Barcelos MCS, Ramos CL, Kuddus M, Rodriguez-Couto S, Srivastava N, Ramteke PW, Mishra PK, Molina G. Enzymatic potential for the valorization of agro-industrial by-products. Biotechnol Lett 2020; 42:1799-1827. [DOI: 10.1007/s10529-020-02957-3] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2020] [Accepted: 06/30/2020] [Indexed: 12/13/2022]
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9
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Zhu W, Zhu L, Yang W, Bu Y, Li J, Li X. Optimization of the Enzymatic Hydrolysis Assisted by Ultra-high Pressure Processing of Alaska Pollock Frame for Improving Flavour. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2020. [DOI: 10.1080/10498850.2020.1774022] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Affiliation(s)
- Wenhui Zhu
- College of Food Science and Engineering, Bohai University, Jinzhou, Liaoning, China
- National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products. Jinzhou, Liaoning, China
- The Fresh Food Storage and Processing Technology Research Institute of Liaoning Provincial Universities. Jinzhou, Liaoning, China
| | - Lunwei Zhu
- College of Food Science and Engineering, Bohai University, Jinzhou, Liaoning, China
- National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products. Jinzhou, Liaoning, China
- The Fresh Food Storage and Processing Technology Research Institute of Liaoning Provincial Universities. Jinzhou, Liaoning, China
| | - Wanlin Yang
- College of Food Science and Engineering, Bohai University, Jinzhou, Liaoning, China
- National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products. Jinzhou, Liaoning, China
- The Fresh Food Storage and Processing Technology Research Institute of Liaoning Provincial Universities. Jinzhou, Liaoning, China
| | - Ying Bu
- College of Food Science and Engineering, Bohai University, Jinzhou, Liaoning, China
- National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products. Jinzhou, Liaoning, China
- The Fresh Food Storage and Processing Technology Research Institute of Liaoning Provincial Universities. Jinzhou, Liaoning, China
| | - Jianrong Li
- College of Food Science and Engineering, Bohai University, Jinzhou, Liaoning, China
- National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products. Jinzhou, Liaoning, China
- The Fresh Food Storage and Processing Technology Research Institute of Liaoning Provincial Universities. Jinzhou, Liaoning, China
| | - Xuepeng Li
- College of Food Science and Engineering, Bohai University, Jinzhou, Liaoning, China
- National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products. Jinzhou, Liaoning, China
- The Fresh Food Storage and Processing Technology Research Institute of Liaoning Provincial Universities. Jinzhou, Liaoning, China
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10
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Li W, Jin Q, Wu Q, Zhang W, Luo Y, Gu S, Wu J, Wang Z. Effect of a hybrid process, high hydrostatic pressure treatment combined with mixed‐strain fermentation, on the quality of the dietary fibre in pickled vegetables. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14518] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Wenhui Li
- Department of Food Science and Engineering School of Agriculture and Biology Shanghai Jiao Tong University Shanghai 200240 China
| | - Quan Jin
- Department of Food Science and Engineering School of Agriculture and Biology Shanghai Jiao Tong University Shanghai 200240 China
| | - Qiaoyu Wu
- Department of Food Science and Engineering School of Agriculture and Biology Shanghai Jiao Tong University Shanghai 200240 China
| | - Wei Zhang
- Department of Food Science and Engineering School of Agriculture and Biology Shanghai Jiao Tong University Shanghai 200240 China
| | - Yiqing Luo
- Department of Food Science and Engineering School of Agriculture and Biology Shanghai Jiao Tong University Shanghai 200240 China
| | - Sihao Gu
- Department of Food Science and Engineering School of Agriculture and Biology Shanghai Jiao Tong University Shanghai 200240 China
| | - Jinhong Wu
- Department of Food Science and Engineering School of Agriculture and Biology Shanghai Jiao Tong University Shanghai 200240 China
| | - Zhengwu Wang
- Department of Food Science and Engineering School of Agriculture and Biology Shanghai Jiao Tong University Shanghai 200240 China
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11
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Lin T, O'Keefe S, Duncan S, Fernández-Fraguas C. Manipulation of the dry bean (Phaseolus vulgaris L.) matrix by hydrothermal and high-pressure treatments: Impact on in vitro bile salt-binding ability. Food Chem 2019; 310:125699. [PMID: 31810727 DOI: 10.1016/j.foodchem.2019.125699] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2019] [Revised: 08/26/2019] [Accepted: 10/11/2019] [Indexed: 12/18/2022]
Abstract
The capacity of high-fiber foods to sequester BS during digestion is considered a mechanism to lower serum-cholesterol. We investigated the effect of hydrothermal (HT) and high-hydrostatic-pressure (HHP) on the bile salt (BS)-binding ability of dry beans, and how this relates to changes in bean microstructure, fiber content (insoluble-IDF/soluble-SDF), and viscosity. HT and HHP-600 MPa led to significant IDF reduction, including resistant starch (RS), whereas 150-450 MPa significantly increased RS, without modifying IDF/SDF content. Microscopy analysis showed that heating disrupted the bean cell wall integrity, protein matrix and starch granules more severely than 600 MPa; however, tightly-packed complexes of globular starch granules-protein-cell wall fiber formed at HHP ≤ 450 MPa. While HT significantly reduced BS-binding efficiency despite no viscosity change, HHP-treatments maintained or enhanced BS-retention. 600 MPa-treatment induced the maximum BS-binding ability and viscosity. These results demonstrate that BS-binding by beans is not solely based on their fiber content or viscosity, but is influenced by additional microstructural factors.
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Affiliation(s)
- Tiantian Lin
- Department of Food Science and Technology, Virginia Polytechnic Institute and State University, Blacksburg, VA, USA
| | - Sean O'Keefe
- Department of Food Science and Technology, Virginia Polytechnic Institute and State University, Blacksburg, VA, USA
| | - Susan Duncan
- Department of Food Science and Technology, Virginia Polytechnic Institute and State University, Blacksburg, VA, USA
| | - Cristina Fernández-Fraguas
- Department of Food Science and Technology, Virginia Polytechnic Institute and State University, Blacksburg, VA, USA; Macromolecules Innovation Institute, Virginia Polytechnic Institute and State University, Blacksburg, VA, USA.
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12
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Ganesh Kumar A, Nivedha Rajan N, Kirubagaran R, Dharani G. Biodegradation of crude oil using self-immobilized hydrocarbonoclastic deep sea bacterial consortium. MARINE POLLUTION BULLETIN 2019; 146:741-750. [PMID: 31426216 DOI: 10.1016/j.marpolbul.2019.07.006] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/10/2018] [Revised: 05/14/2019] [Accepted: 07/02/2019] [Indexed: 06/10/2023]
Abstract
Hydrocarbonoclastic bacterial consortium that utilizes crude oil as carbon and energy source was isolated from marine sediment collected at a depth of 2100 m. Molecular characterization by 16S rRNA gene sequences confirmed that these isolates as Oceanobacillus sp., Nesiotobacter sp., Ruegeria sp., Photobacterium sp., Enterobacter sp., Haererehalobacter sp., Exiguobacterium sp., Acinetobacter sp. and Pseudoalteromonas sp. Self-immobilized consortium degraded more than 85% of total hydrocarbons after 10 days of incubation with 1% (v/v) of crude oil and 0.05% (v/v) of Tween 80 (non-ionic surfactant) at 28 ± 2 °C. The addition of nitrogen and phosphorus sources separately i.e. 0.1% (v/v) of CO (NH2)2 or K2HPO4 enhanced the hydrocarbon utilization percentage. The pathways of microbial degradation of hydrocarbons were confirmed by FTIR, GC-MS, 1H and 13C NMR spectroscopy analyses. These results demonstrated a novel approach using hydrocarbonoclastic self-immobilized deep sea bacterial consortium for eco-friendly bioremediation.
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Affiliation(s)
- A Ganesh Kumar
- Marine Biotechnology Division, Earth System Science Organization - National Institute of Ocean Technology (ESSO - NIOT), Ministry of Earth Sciences (MoES), Government of India, Pallikaranai, Chennai 600100, India
| | - N Nivedha Rajan
- Marine Biotechnology Division, Earth System Science Organization - National Institute of Ocean Technology (ESSO - NIOT), Ministry of Earth Sciences (MoES), Government of India, Pallikaranai, Chennai 600100, India
| | - R Kirubagaran
- Marine Biotechnology Division, Earth System Science Organization - National Institute of Ocean Technology (ESSO - NIOT), Ministry of Earth Sciences (MoES), Government of India, Pallikaranai, Chennai 600100, India
| | - G Dharani
- Marine Biotechnology Division, Earth System Science Organization - National Institute of Ocean Technology (ESSO - NIOT), Ministry of Earth Sciences (MoES), Government of India, Pallikaranai, Chennai 600100, India.
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13
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Matsushita K, Tamura A, Goshima D, Santiago DM, Myoda T, Takata K, Yamauchi H. Effect of combining additional bakery enzymes and high pressure treatment on bread making qualities. Journal of Food Science and Technology 2019; 57:134-142. [PMID: 31975716 DOI: 10.1007/s13197-019-04038-4] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 05/01/2019] [Accepted: 08/19/2019] [Indexed: 11/27/2022]
Abstract
Various enzymes are added to dough to improve the quality. Two enzymes are α-amylase and hemicellulase (bakery enzymes), whose substrates are damaged starch and insoluble dietary fiber, respectively. They improve the formation of gluten networks in the dough, resulting in a higher specific loaf volume (SLV). The use of high-pressure treatment has also increased as a substitute for heat treatment and various products are being processed utilizing high-pressure treatment. This study investigated the effect of combing bakery enzyme and high-pressure treatment on dough qualities. The optimal concentration of bakery enzymes and high-pressure level were determined using response surface methodology and optimization technique. Bread dough was prepared by the optimal condition, 0.20% of bakery enzyme and 43 MPa of high-pressure treatment, and the bread dough was then baked. Optimal combining bakery enzyme and high-pressure treatment drastically improved bread making qualities such as increased SLV, higher concentrations of reducing sugar, and lower concentrations of damaged starch and insoluble dietary fiber compared to the control and to those that were only treated with bakery enzymes or high-pressure treatment, respectively. In addition, the bread with both bakery enzymes and high-pressure treatment showed improved micro structure in the crumb and maintained freshness longer.
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Affiliation(s)
- Koki Matsushita
- 1Department of Food Science, Obihiro University of Agriculture and Veterinary Medicine, West 2-11, Inada, Obihiro, Hokkaido 080-8555 Japan
- 3The United Graduate School of Agricultural Science, Iwate University, 3-18-8 Ueda, Morioka, Iwate 020-8550 Japan
| | - Ayano Tamura
- 1Department of Food Science, Obihiro University of Agriculture and Veterinary Medicine, West 2-11, Inada, Obihiro, Hokkaido 080-8555 Japan
| | - Daisuke Goshima
- 1Department of Food Science, Obihiro University of Agriculture and Veterinary Medicine, West 2-11, Inada, Obihiro, Hokkaido 080-8555 Japan
| | - Dennis Marvin Santiago
- 2Institute of Food Science and Technology, College of Agriculture and Food Science, University of the Philippines Los Baños, College, 4031 Batong Malake, Los Baños, Laguna Philippines
| | - Takao Myoda
- 4Faculty of Bio-Industry, Tokyo University of Agriculture, 196 Yasaka, Abashiri, Hokkaido 099-2493 Japan
| | - Kanenori Takata
- 5Agricultural Research Center Western Region, National Agriculture and Food Research Organization, 6-12-1 Nishifukatsu, Fukuyama, Hiroshima 721-8514 Japan
| | - Hiroaki Yamauchi
- 1Department of Food Science, Obihiro University of Agriculture and Veterinary Medicine, West 2-11, Inada, Obihiro, Hokkaido 080-8555 Japan
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14
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Effect of high pressure and treatment time on nutraceuticals and antioxidant properties of Lonicera japonica Thunb. INNOV FOOD SCI EMERG 2019. [DOI: 10.1016/j.ifset.2019.05.005] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
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15
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β-Glucan-enriched fermented barley bran (Sigumjang meju) extracts attenuates gastric mucosal injury induced by acute alcohol intake in vivo. FOOD BIOSCI 2019. [DOI: 10.1016/j.fbio.2019.01.007] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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16
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Franck M, Perreault V, Suwal S, Marciniak A, Bazinet L, Doyen A. High hydrostatic pressure-assisted enzymatic hydrolysis improved protein digestion of flaxseed protein isolate and generation of peptides with antioxidant activity. Food Res Int 2018; 115:467-473. [PMID: 30599966 DOI: 10.1016/j.foodres.2018.10.034] [Citation(s) in RCA: 48] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2018] [Revised: 10/02/2018] [Accepted: 10/08/2018] [Indexed: 11/29/2022]
Abstract
Exploration of innovative high hydrostatic pressure (HHP)-assisted enzymatic hydrolysis of plant based food proteins may help improve peptide yield and bioactivity of hydrolysates. In this study, we performed enzymatic hydrolysis of flaxseed proteins using trypsin under HHP (100 and 300 MPa for 5 and 10 min) to evaluate the effect of presurization on protein denaturation, degree of hydrolysis (DH), and peptide profile and bioactivity of hydrolysate. Spectrofluorimetric analyses showed that 300 MPa induced the maximum destablization of flaxseed protein structures. The same pressure level drastically improved the DH by 1.7 times as compared to that of control. Applying HHP did not modify the peptide profiles of flaxseed protein hydrolysates but their concentrations increased with severity of treatment. Similarly, peptide molecular weight distributions were affected by pressurization parameters, increasing mainly the relative abundance of 500-1500 Da peptides. Finally, pressurization at 300 MPa for 5 and 10 min improved the antioxidant activity of flaxseed protein hydrolysates by 39 and 55%, respectively, compared to the control.
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Affiliation(s)
- Maximilien Franck
- Institute of Nutrition and Functional Foods (INAF), Dairy Research Centre (STELA), Department of Food Science, Université Laval, Quebec City, Quebec G1V 0A6, Canada
| | - Véronique Perreault
- Institute of Nutrition and Functional Foods (INAF), Dairy Research Centre (STELA), Department of Food Science, Université Laval, Quebec City, Quebec G1V 0A6, Canada
| | - Shyam Suwal
- Institute of Nutrition and Functional Foods (INAF), Dairy Research Centre (STELA), Department of Food Science, Université Laval, Quebec City, Quebec G1V 0A6, Canada
| | - Alice Marciniak
- Institute of Nutrition and Functional Foods (INAF), Dairy Research Centre (STELA), Department of Food Science, Université Laval, Quebec City, Quebec G1V 0A6, Canada
| | - Laurent Bazinet
- Institute of Nutrition and Functional Foods (INAF), Dairy Research Centre (STELA), Department of Food Science, Université Laval, Quebec City, Quebec G1V 0A6, Canada
| | - Alain Doyen
- Institute of Nutrition and Functional Foods (INAF), Dairy Research Centre (STELA), Department of Food Science, Université Laval, Quebec City, Quebec G1V 0A6, Canada.
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Al-Juhaimi F, Ghafoor K, Özcan MM, Jahurul MHA, Babiker EE, Jinap S, Sahena F, Sharifudin MS, Zaidul ISM. Effect of various food processing and handling methods on preservation of natural antioxidants in fruits and vegetables. Journal of Food Science and Technology 2018; 55:3872-3880. [PMID: 30228385 DOI: 10.1007/s13197-018-3370-0] [Citation(s) in RCA: 47] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 11/07/2017] [Accepted: 07/31/2018] [Indexed: 10/28/2022]
Abstract
Bioactive compounds from plant sources are generally categorized as natural antioxidants with well-known health benefits. The health-promoting characteristics of natural antioxidants include anti-inflammatory, anti-diabetic, and hepatic effects as well as free radical scavenging. Herein, a comprehensive and comparative review are presented about the effects of conventional (thermal and mechanical) and relatively new (non-thermal) processing methods on phytochemicals and discussed the importance of implementing the use of those methods that could be of very helpful retaining the quality of the bioactive compounds in plant-based foods. Plant-based foods rich in phenolics, vitamin C, carotenoids, and other compounds undergo a range of processing operations before they are consumed. Most of these methods involve thermal treatments of fruits, stems, leaves, and roots. These techniques have varying effects on bioactive compounds and their activities, and the magnitude of these effects depends on process parameters such as temperature, time, and the food matrix. Thermal processing can be detrimental to bioactive compounds while nonthermal procedures may not cause significant deterioration of important health-promoting phytochemicals and in some cases can improve their bio-activity and bio-availability. The detrimental effects of conventional processing on the quality of natural antioxidants have been compared to the effects of innovative nonthermal food treatments such as gamma and ultraviolet irradiation, ultraviolet light, pulsed electric fields, and high hydrostatic pressure.
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Affiliation(s)
- Fahad Al-Juhaimi
- 1Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, PO Box 2460, Riyadh, 11451 Saudi Arabia
| | - Kashif Ghafoor
- 1Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, PO Box 2460, Riyadh, 11451 Saudi Arabia
| | - Mehmet Musa Özcan
- 2Department of Food Engineering, Faculty of Agriculture, Selcuk University, 42079 Konya, Turkey
| | - M H A Jahurul
- 4Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, 884000 Kota Kinabalu, Sabah Malaysia
| | - Elfadil E Babiker
- 1Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, PO Box 2460, Riyadh, 11451 Saudi Arabia
| | - S Jinap
- 5Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor Malaysia.,6Institute Food Safety and Food Integrity (FOSFI),Institute of Tropical Agriculture and Food Security, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor Malaysia
| | - F Sahena
- 7Faculty of Science, International Islamic University Malaysia (IIUM), Kuantan Campus, 25200 Kuantan, Pahang Malaysia
| | - M S Sharifudin
- 4Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, 884000 Kota Kinabalu, Sabah Malaysia
| | - I S M Zaidul
- 3Faculty of Pharmacy, International Islamic University, Kuantan Campus, 25200 Kuantan, Pahang Malaysia
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18
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Xie F, Zhang W, Lan X, Gong S, Wu J, Zhang S, Wang Z. Insoluble dietary fibers from yellow- and purple-fleshed potatoes by-products and their physicochemical properties and structural characteristics: A comparative study. STARCH-STARKE 2017. [DOI: 10.1002/star.201700104] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
Affiliation(s)
- Fan Xie
- Department of Food Science and Technology; School of Agriculture and Biology; Shanghai Jiao Tong University; Shanghai P.R. China
| | - Wei Zhang
- Department of Food Science and Technology; School of Agriculture and Biology; Shanghai Jiao Tong University; Shanghai P.R. China
| | - Xiaohong Lan
- Department of Food Science and Technology; School of Agriculture and Biology; Shanghai Jiao Tong University; Shanghai P.R. China
| | - Shengxiang Gong
- Department of Food Science and Technology; School of Agriculture and Biology; Shanghai Jiao Tong University; Shanghai P.R. China
| | - Jinhong Wu
- Department of Food Science and Technology; School of Agriculture and Biology; Shanghai Jiao Tong University; Shanghai P.R. China
| | - Shixian Zhang
- Chemical Engineering Department; Zunyi Normal College; Zunyi Guizhou P.R. China
| | - Zhengwu Wang
- Department of Food Science and Technology; School of Agriculture and Biology; Shanghai Jiao Tong University; Shanghai P.R. China
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19
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Zhao RJ, Huo CY, Qian Y, Ren DF, Lu J. Ultra-high-pressure processing improves proteolysis and release of bioactive peptides with activation activities on alcohol metabolic enzymes in vitro from mushroom foot protein. Food Chem 2017; 231:25-32. [DOI: 10.1016/j.foodchem.2017.03.058] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/17/2016] [Revised: 01/11/2017] [Accepted: 03/11/2017] [Indexed: 10/20/2022]
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20
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Modification of dietary fibers from purple-fleshed potatoes ( Heimeiren ) with high hydrostatic pressure and high pressure homogenization processing: A comparative study. INNOV FOOD SCI EMERG 2017. [DOI: 10.1016/j.ifset.2017.05.012] [Citation(s) in RCA: 69] [Impact Index Per Article: 9.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
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21
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Pérez-López E, Mateos-Aparicio I, Rupérez P. High hydrostatic pressure aided by food-grade enzymes as a novel approach for Okara valorization. INNOV FOOD SCI EMERG 2017. [DOI: 10.1016/j.ifset.2017.07.012] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
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22
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Pérez-Rodríguez N, Torrado Agrasar A, Domínguez J. High hydrostatic pressure as pretreatment and adjuvant for the enzymatic release of ferulic acid from corn cob. Process Biochem 2017. [DOI: 10.1016/j.procbio.2017.04.011] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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23
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Pérez-López E, Mateos-Aparicio I, Rupérez P. Low molecular weight carbohydrates released from Okara by enzymatic treatment under high hydrostatic pressure. INNOV FOOD SCI EMERG 2016. [DOI: 10.1016/j.ifset.2016.09.014] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
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24
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Arslan S, Erbaş M, Candal C, Mutlu C. Effects of processing on the chemical composition of rice. QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS 2016. [DOI: 10.3920/qas2015.0656] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Affiliation(s)
- S. Arslan
- Akdeniz University, Engineering Faculty, Department of Food Engineering, 07070 Antalya, Turkey
- Firat University, Engineering Faculty, Department of Food Engineering, 23119 Elazig, Turkey
| | - M. Erbaş
- Akdeniz University, Engineering Faculty, Department of Food Engineering, 07070 Antalya, Turkey
| | - C. Candal
- Akdeniz University, Engineering Faculty, Department of Food Engineering, 07070 Antalya, Turkey
| | - C. Mutlu
- Akdeniz University, Engineering Faculty, Department of Food Engineering, 07070 Antalya, Turkey
- Balikesir University, Engineering Faculty, Department of Food Engineering, 10145 Balikesir, Turkey
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25
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Kim D, Kim GW, Lee SH, Han GD. Ligularia fischeri extract attenuates liver damage induced by chronic alcohol intake. PHARMACEUTICAL BIOLOGY 2016; 54:1465-1473. [PMID: 26799831 DOI: 10.3109/13880209.2015.1104701] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/05/2023]
Abstract
Context Ligularia fischeri (Ledebour) Turcz. (Compositae) has been used as a leafy vegetable and in traditional medicine to treat hepatic disorder in East Asia. Objective The present study explores the antioxidant activity of LF aqueous extract on EtOH-induced oxidative stress accompanied by hepatotoxicity both in vitro and in vivo. Materials and methods In vitro study using the mouse liver NCTC-1469 cell line was conducted to estimate the cytotoxicity as well as the inhibitory effect of LF extract against alcohol-treated cell damage. In vivo study used an alcohol-fed Wister rat model orally administered EtOH (3.95 g/kg of body weight/d) with or without LF extract (100 or 200 mg/kg body weight) for 6 weeks. Serum and liver tissue were collected to evaluate hepatic injury and antioxidant-related enzyme activity. Results The EC50 value for the DPPH radical scavenging capacity of LF extract was 451.5 μg/mL, whereas the IC50 value of LF extract in terms of EtOH-induced reactive oxygen species (ROS) generation was 98.3 μg/mL without cell cytotoxicity. LF extract (200 mg/kg body weight) significantly reduced the triglyceride content of serum (33%) as well as hepatic lipid peroxidation (36%), whereas SOD activity was elevated three-fold. LF extract suppressed expression of CYP2E1 and TNF-α, and attenuated alcohol-induced abnormal morphological changes. Discussion and conclusion LF extract attenuated liver damage induced by alcoholic oxidative stress through inhibition of ROS generation, down-regulation of CYP2E1, and activation of hepatic antioxidative enzymes. Homeostasis of the antioxidative defence system in the liver by LF extract mitigated hepatic disorder following chronic alcohol intake.
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Affiliation(s)
- Dongyeop Kim
- a Department of Food Science and Technology , Yeungnam University , Gyeongsan , Republic of Korea
- b Biofilm Research Labs, Department of Orthodontics, Divisions of Pediatric Dentistry and Community Oral Health, School of Dental Medicine , University of Pennsylvania , Philadelphia , PA , USA
| | - Gyeong-Woo Kim
- a Department of Food Science and Technology , Yeungnam University , Gyeongsan , Republic of Korea
| | - Seon-Ho Lee
- a Department of Food Science and Technology , Yeungnam University , Gyeongsan , Republic of Korea
| | - Gi Dong Han
- a Department of Food Science and Technology , Yeungnam University , Gyeongsan , Republic of Korea
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26
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Rodrigues D, Freitas AC, Queirós R, Rocha-Santos TA, Saraiva JA, Gomes AM, Duarte AC. Bioactive Polysaccharides Extracts fromSargassum muticumby High Hydrostatic Pressure. J FOOD PROCESS PRES 2016. [DOI: 10.1111/jfpp.12977] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
Affiliation(s)
- Dina Rodrigues
- CESAM - Centre for Environmental and Marine Studies; University of Aveiro; Aveiro Portugal
| | - Ana C. Freitas
- CESAM - Centre for Environmental and Marine Studies; University of Aveiro; Aveiro Portugal
- ISEIT/Viseu, Instituto Piaget; Estrada do Alto do Gaio; Galifonge Viseu Portugal
| | - Rui Queirós
- QOPNA - Organic Chemistry, Natural and Agro-Food Products, Department of Chemistry; University of Aveiro; Aveiro Portugal
| | | | - Jorge A. Saraiva
- QOPNA - Organic Chemistry, Natural and Agro-Food Products, Department of Chemistry; University of Aveiro; Aveiro Portugal
| | - Ana M.P. Gomes
- Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia; Universidade Católica Portuguesa/Porto; Porto Portugal
| | - Armando C. Duarte
- CESAM - Centre for Environmental and Marine Studies; University of Aveiro; Aveiro Portugal
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Pérez-López E, Mateos-Aparicio I, Rupérez P. Okara treated with high hydrostatic pressure assisted by Ultraflo ® L: Effect on solubility of dietary fibre. INNOV FOOD SCI EMERG 2016. [DOI: 10.1016/j.ifset.2015.12.017] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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28
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Kim D, Hwang G, Liu Y, Wang Y, Singh AP, Vorsa N, Koo H. Cranberry Flavonoids Modulate Cariogenic Properties of Mixed-Species Biofilm through Exopolysaccharides-Matrix Disruption. PLoS One 2015; 10:e0145844. [PMID: 26713438 PMCID: PMC4699891 DOI: 10.1371/journal.pone.0145844] [Citation(s) in RCA: 32] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2015] [Accepted: 12/09/2015] [Indexed: 12/12/2022] Open
Abstract
The exopolysaccharides (EPS) produced by Streptococcus mutans-derived glucosyltransferases (Gtfs) are essential virulence factors associated with the initiation of cariogenic biofilms. EPS forms the core of the biofilm matrix-scaffold, providing mechanical stability while facilitating the creation of localized acidic microenvironments. Cranberry flavonoids, such as A-type proanthocyanidins (PACs) and myricetin, have been shown to inhibit the activity of Gtfs and EPS-mediated bacterial adhesion without killing the organisms. Here, we investigated whether a combination of cranberry flavonoids disrupts EPS accumulation and S. mutans survival using a mixed-species biofilm model under cariogenic conditions. We also assessed the impact of cranberry flavonoids on mechanical stability and the in situ pH at the biofilm-apatite interface. Topical application of an optimized combination of PACs oligomers (100-300 μM) with myricetin (2 mM) twice daily was used to simulate treatment regimen experienced clinically. Treatments with cranberry flavonoids effectively reduced the insoluble EPS content (>80% reduction vs. vehicle-control; p<0.001), while hindering S. mutans outgrowth within mixed-species biofilms. As a result, the 3D architecture of cranberry-treated biofilms was severely compromised, showing a defective EPS-matrix and failure to develop microcolonies on the saliva-coated hydroxyapatite (sHA) surface. Furthermore, topical applications of cranberry flavonoids significantly weaken the mechanical stability of the biofilms; nearly 90% of the biofilm was removed from sHA surface after exposure to a shear stress of 0.449 N/m2 (vs. 36% removal in vehicle-treated biofilms). Importantly, in situ pH measurements in cranberry-treated biofilms showed significantly higher pH values (5.2 ± 0.1) at the biofilm-apatite interface vs. vehicle-treated biofilms (4.6 ± 0.1). Altogether, the data provide important insights on how cranberry flavonoids treatments modulate virulence properties by disrupting the biochemical and ecological changes associated with cariogenic biofilm development, which could lead to new alternative or adjunctive antibiofilm/anticaries chemotherapeutic formulations.
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Affiliation(s)
- Dongyeop Kim
- Biofilm Research Labs, Department of Orthodontics and Divisions of Pediatric Dentistry & Community Oral Health, University of Pennsylvania, Philadelphia, Pennsylvania, United States of America
| | - Geelsu Hwang
- Biofilm Research Labs, Department of Orthodontics and Divisions of Pediatric Dentistry & Community Oral Health, University of Pennsylvania, Philadelphia, Pennsylvania, United States of America
| | - Yuan Liu
- Biofilm Research Labs, Department of Orthodontics and Divisions of Pediatric Dentistry & Community Oral Health, University of Pennsylvania, Philadelphia, Pennsylvania, United States of America
| | - Yifei Wang
- Department of Plant Biology and Plant Pathology, Rutgers University, New Brunswick, New Jersey, United States of America
| | - Ajay P. Singh
- Department of Plant Biology and Plant Pathology, Rutgers University, New Brunswick, New Jersey, United States of America
| | - Nicholi Vorsa
- Department of Plant Biology and Plant Pathology, Rutgers University, New Brunswick, New Jersey, United States of America
- Philip E. Marucci Center for Blueberry and Cranberry Research and Extension, Rutgers University, Chatsworth, New Jersey, United States of America
| | - Hyun Koo
- Biofilm Research Labs, Department of Orthodontics and Divisions of Pediatric Dentistry & Community Oral Health, University of Pennsylvania, Philadelphia, Pennsylvania, United States of America
- * E-mail:
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29
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Ma M, Mu T. Modification of deoiled cumin dietary fiber with laccase and cellulase under high hydrostatic pressure. Carbohydr Polym 2015; 136:87-94. [PMID: 26572332 DOI: 10.1016/j.carbpol.2015.09.030] [Citation(s) in RCA: 114] [Impact Index Per Article: 12.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2015] [Revised: 09/06/2015] [Accepted: 09/09/2015] [Indexed: 01/24/2023]
Abstract
In this study, we evaluated the effects of high hydrostatic pressure (HHP) and enzyme (laccase and cellulase) treatment on the structural, physicochemical, and functional properties and antioxidant activity of deoiled cumin dietary fiber (DF). HHP-enzyme treatment increased the contents of soluble dietary fiber (SDF) (30.37 g/100g), monosaccharides (except for glucose), uronic acids, and total polyphenol. HHP-enzyme treatment altered the honey-comb structure of DF and generated new polysaccharides. DF modified by HHP-enzyme treatment exhibited improved water retention capacity (10.02 g/g), water swelling capacity (11.19 mL/g), fat and glucose absorption capacities (10.44 g/g, 22.18-63.54 mmol/g), α-amylase activity inhibition ration (37.95%), and bile acid retardation index (48.85-52.58%). The antioxidant activity of DF was mainly correlated to total polyphenol content (R=0.8742). Therefore, DF modified by HHP-enzyme treatment from deoiled cumin could be used as a fiber-rich ingredient in functional foods.
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Affiliation(s)
- Mengmei Ma
- Laboratory of Food Chemistry and Nutrition Science, Institute of Agro-Products Processing Science and Technology, Chinese Academy of Agricultural Sciences; Key Laboratory of Agro-products Processing, Ministry of Agriculture, No. 2 Yuan Ming Yuan West Road, Haidian District, Beijing 100193, PR China.
| | - Taihua Mu
- Laboratory of Food Chemistry and Nutrition Science, Institute of Agro-Products Processing Science and Technology, Chinese Academy of Agricultural Sciences; Key Laboratory of Agro-products Processing, Ministry of Agriculture, No. 2 Yuan Ming Yuan West Road, Haidian District, Beijing 100193, PR China.
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Farahmand E, Razavi S, Yarmand M, Morovatpour M. Development of Iranian rice-bran sourdough breads: physicochemical, microbiological and sensorial characterisation during the storage period. QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS 2015. [DOI: 10.3920/qas2013.0334] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Affiliation(s)
- E. Farahmand
- Faculty of Agricultural Engineering and Technology, Department of Food Science, Engineering and Technology, Bioprocess Engineering Laboratory (BPEL), University of Tehran, P.O. Box 4111, Karaj 31587-77871, Iran
| | - S.H. Razavi
- Faculty of Agricultural Engineering and Technology, Department of Food Science, Engineering and Technology, Bioprocess Engineering Laboratory (BPEL), University of Tehran, P.O. Box 4111, Karaj 31587-77871, Iran
| | - M.S. Yarmand
- Faculty of Agricultural Engineering and Technology, Department of Food Science, Engineering and Technology, Bioprocess Engineering Laboratory (BPEL), University of Tehran, P.O. Box 4111, Karaj 31587-77871, Iran
| | - M. Morovatpour
- Nanavaran Co, R&D, 15 Ekhlas St, Tehran 1475947151, Iran
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