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Altay I, Queiroz LS, Silva NFN, Feyissa AH, Casanova F, Sloth JJ, Mohammadifar MA. Effect of Moderate Electric Fields on the Physical and Chemical Characteristics of Cheese Emulsions. Gels 2023; 9:747. [PMID: 37754428 PMCID: PMC10529439 DOI: 10.3390/gels9090747] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/14/2023] [Revised: 08/07/2023] [Accepted: 09/08/2023] [Indexed: 09/28/2023] Open
Abstract
Cheese powder is a multifunctional ingredient that is produced by spray drying a hot cheese emulsion called cheese feed. Feed stability is achieved by manipulating calcium equilibrium using emulsifying salts. However, the increased demand for 'green' products created a need for alternative production methods. Therefore, this study investigated the impact of ohmic heating (OH) on Cheddar cheese, mineral balance, and the resulting cheese feed characteristics compared with a conventional method. A full factorial design was implemented to determine the optimal OH parameters for calcium solubilization. Electric field exposure and temperature had a positive correlation with mineral solubilization, where temperature had the greatest impact. Structural differences in pre-treated cheeses (TC) were analyzed using thermorheological and microscopic techniques. Obtained feeds were analyzed for particle size, stability, and viscosity. OH-treatment caused a weaker cheese structure, indicating the potential removal of calcium phosphate complexes. Lower component retention of OH_TC was attributed to the electroporation effect of OH treatment. Microscopic images revealed structural changes, with OH_TC displaying a more porous structure. Depending on the pre-treatment method, component recovery, viscosity, particle size distribution, and colloidal stability of the obtained feeds showed differences. Our findings show the potential of OH in mineral solubilization; however, further improvements are needed for industrial application.
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Affiliation(s)
- Ipek Altay
- Research Group for Food Production Engineering, National Food Institute, Technical University of Denmark, Søltofts Plads, 2800 Kongens Lyngby, Denmark
| | - Lucas Sales Queiroz
- Research Group for Food Production Engineering, National Food Institute, Technical University of Denmark, Søltofts Plads, 2800 Kongens Lyngby, Denmark
| | - Naaman F. Nogueira Silva
- Centro de Ciências da Natureza, Universidade Federal de Sao Carlos (UFSCar), Buri 18245-000, São Paulo, Brazil
| | - Aberham Hailu Feyissa
- Research Group for Food Production Engineering, National Food Institute, Technical University of Denmark, Søltofts Plads, 2800 Kongens Lyngby, Denmark
| | - Federico Casanova
- Research Group for Food Production Engineering, National Food Institute, Technical University of Denmark, Søltofts Plads, 2800 Kongens Lyngby, Denmark
| | - Jens J. Sloth
- Research Group for Analytical Food Chemistry, National Food Institute, Technical University of Denmark, Søltofts Plads, 2800 Kongens Lyngby, Denmark
| | - Mohammad Amin Mohammadifar
- Research Group for Food Production Engineering, National Food Institute, Technical University of Denmark, Søltofts Plads, 2800 Kongens Lyngby, Denmark
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2
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Aenglong C, Ngasakul N, Limpawattana M, Sukketsiri W, Chockchaisawasdee S, Stathopoulos C, Tanasawet S, Klaypradit W. Characterization of novel calcium compounds from tilapia (Oreochromis niloticus) by-products and their effects on proliferation and differentiation of MC3T3-E1 cells. J Funct Foods 2023. [DOI: 10.1016/j.jff.2022.105361] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022] Open
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3
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Peptide-Calcium Chelate from Antler ( Cervus elaphus) Bone Enhances Calcium Absorption in Intestinal Caco-2 Cells and D-gal-Induced Aging Mouse Model. Nutrients 2022; 14:nu14183738. [PMID: 36145113 PMCID: PMC9504974 DOI: 10.3390/nu14183738] [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: 06/19/2022] [Revised: 09/01/2022] [Accepted: 09/08/2022] [Indexed: 11/24/2022] Open
Abstract
Antler bone calcium (AB−Ca) and bioactive peptides (ABPs) were extracted from antler bones (Cervus elaphus) to maximize their value. In this study, 0.14 g calcium was obtained from 1 g antler bone. The peptide−calcium chelate rate was 53.68 ± 1.80%, and the Gly, Pro, and Glu in ABPs were identified to donate most to the increased calcium affinity through the mass spectrometry. Fourier transform infrared spectroscopy showed that calcium predominantly interacted with amino nitrogen atoms and carboxyl oxygen atoms, thereby generating a peptide–calcium chelate. The peptide−calcium chelates were characterized using scanning electron microscopy. A Caco-2 cell monolayer model showed that ABPs significantly increased calcium transport. Furthermore, the D-gal-induced aging mouse model indicated that the ABPs + AB−Ca group showed higher Ca and PINP levels, lower P, ALP, and CTX-1content in serum, and considerably higher tibia index and tibia calcium content. Results showed that ABPs + AB-Ca increased bone formation and inhibited bone resorption, thereby providing calcium supplements for ameliorating senile osteoporosis (SOP).
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4
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Chang Y, Shi X, He F, Wu T, Jiang L, Normakhamatov N, Sharipov A, Wang T, Wen M, Aisa HA. Valorization of Food Processing Waste to Produce Valuable Polyphenolics. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:8855-8870. [PMID: 35833703 DOI: 10.1021/acs.jafc.2c02655] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
Traditional incineration and landfill of food processing waste (FPW) have polluted the environment and underutilized valuable bioactive compounds, including polyphenols in food waste. As one of the most widely occurring compounds in the FPW, polyphenols possess high utilization value in many fields such as human health, energy, and environmental protection. Extracting polyphenols directly from FPW can maximize the value of polyphenols and avoid waste of resources. However, traditional polyphenol extraction methods mostly use the Soxhlet extraction, infiltration, and impregnation method, consuming a large amount of organic solvent and suffering from long extraction time and low extraction efficiency. Emerging green extraction methods such as supercritical fluid extraction, ultrasonic-assisted extraction, microwave-assisted extraction, and other methods can shorten the extraction time and improve the solvent extraction efficacy, resulting in the green and safe recovery of polyphenols from FPW. In this paper, the traditional treatment methods of FPW waste and the application of polyphenols in FPW are briefly reviewed, and the traditional extraction methods and emerging green extraction methods of polyphenols in FPW are compared to obtain insight into the start-of-the-art extraction approaches.
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Affiliation(s)
- Yuyin Chang
- China-UK Low Carbon College, Shanghai Jiao Tong University, Shanghai 201306, P.R. China
| | - Xiaoyu Shi
- School of Environmental Science and Engineering, Shanghai Jiao Tong University, Shanghai 201306, P.R. China
| | - Fei He
- Xinjiang Technical Institute of Physics and Chemistry, Chinese Academy of Sciences, Urumqi 830011, P.R. China
| | - Tao Wu
- Xinjiang Technical Institute of Physics and Chemistry, Chinese Academy of Sciences, Urumqi 830011, P.R. China
| | - Ling Jiang
- College of Food Science and Light Industry, Nanjing Tech University, Nanjing 210009, P.R. China
| | - Nodirali Normakhamatov
- Tashkent Pharmaceutical Institute, Ministry of the Health of Uzbekistan, Aybek Strasse 45, Tashkent 100015, Uzbekistan
| | - Avez Sharipov
- Tashkent Pharmaceutical Institute, Ministry of the Health of Uzbekistan, Aybek Strasse 45, Tashkent 100015, Uzbekistan
| | - Tianfu Wang
- China-UK Low Carbon College, Shanghai Jiao Tong University, Shanghai 201306, P.R. China
- School of Environmental Science and Engineering, Shanghai Jiao Tong University, Shanghai 201306, P.R. China
| | - Mingzhang Wen
- Frontiers Science Center for Synthetic Biology (Ministry of Education), Tianjin University, Tianjin 300072, P.R. China
| | - Haji Akber Aisa
- Xinjiang Technical Institute of Physics and Chemistry, Chinese Academy of Sciences, Urumqi 830011, P.R. China
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5
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Pulsed electric field (PEF): Avant-garde extraction escalation technology in food industry. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.02.019] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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6
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Dini I. Bio Discarded from Waste to Resource. Foods 2021; 10:2652. [PMID: 34828933 PMCID: PMC8621767 DOI: 10.3390/foods10112652] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2021] [Revised: 10/26/2021] [Accepted: 10/27/2021] [Indexed: 12/21/2022] Open
Abstract
The modern linear agricultural production system allows the production of large quantities of food for an ever-growing population. However, it leads to large quantities of agricultural waste either being disposed of or treated for the purpose of reintroduction into the production chain with a new use. Various approaches in food waste management were explored to achieve social benefits and applications. The extraction of natural bioactive molecules (such as fibers and antioxidants) through innovative technologies represents a means of obtaining value-added products and an excellent measure to reduce the environmental impact. Cosmetic, pharmaceutical, and nutraceutical industries can use natural bioactive molecules as supplements and the food industry as feed and food additives. The bioactivities of phytochemicals contained in biowaste, their potential economic impact, and analytical procedures that allow their recovery are summarized in this study. Our results showed that although the recovery of bioactive molecules represents a sustainable means of achieving both waste reduction and resource utilization, further research is needed to optimize the valuable process for industrial-scale recovery.
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Affiliation(s)
- Irene Dini
- Department of Pharmacy, University of Naples Federico II, Via Domenico Montesano 49, 80131 Napoli, Italy
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7
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A Critical Review on Pulsed Electric Field: A Novel Technology for the Extraction of Phytoconstituents. Molecules 2021; 26:molecules26164893. [PMID: 34443475 PMCID: PMC8400384 DOI: 10.3390/molecules26164893] [Citation(s) in RCA: 61] [Impact Index Per Article: 20.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2021] [Revised: 08/07/2021] [Accepted: 08/11/2021] [Indexed: 02/07/2023] Open
Abstract
Different parts of a plant (seeds, fruits, flower, leaves, stem, and roots) contain numerous biologically active compounds called “phytoconstituents” that consist of phenolics, minerals, amino acids, and vitamins. The conventional techniques applied to extract these phytoconstituents have several drawbacks including poor performance, low yields, more solvent use, long processing time, and thermally degrading by-products. In contrast, modern and advanced extraction nonthermal technologies such as pulsed electric field (PEF) assist in easier and efficient identification, characterization, and analysis of bioactive ingredients. Other advantages of PEF include cost-efficacy, less time, and solvent consumption with improved yields. This review covers the applications of PEF to obtain bioactive components, essential oils, proteins, pectin, and other important materials from various parts of the plant. Numerous studies compiled in the current evaluation concluded PEF as the best solution to extract phytoconstituents used in the food and pharmaceutical industries. PEF-assisted extraction leads to a higher yield, utilizes less solvents and energy, and it saves a lot of time compared to traditional extraction methods. PEF extraction design should be safe and efficient enough to prevent the degradation of phytoconstituents and oils.
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8
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Ma W, Lv Y, Cao X, Wang M, Fan Y, Shan Y. Ultrasound-assisted preparation of calcium malate and its absorption. PLoS One 2021; 16:e0254583. [PMID: 34265023 PMCID: PMC8282047 DOI: 10.1371/journal.pone.0254583] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2021] [Accepted: 06/29/2021] [Indexed: 11/19/2022] Open
Abstract
In this experiment, response surface methodology was used to study the preparation of malic acid calcium salt from bovine bones assisted by ultrasonication. The results showed that the optimum conditions for ultrasound-assisted preparation of calcium malate from bovine bone were as follows: solid-liquid ratio 1:15, solid-acid ratio 1:1.5, ultrasonic power 200 W, ultrasonic temperature 35°C, and ultrasonication time 17 min. The efficiency of calcium recovery was 66.16%, and the purity was 92.54%. After three ultrasonic treatments of 17 min each, the calcium malate conversion rate of bovine bone reached 95.73%. Animal experiments showed that feeding bovine bone-derived calcium malate significantly increased alkaline phosphatase (ALP) activity and bone calcium content, reduced tartrate-resistant acid phosphatase (TRAP) activity, and maintained the balance of serum calcium and phosphorus. These results indicated that the ultrasonic method effectively ionized calcium in bovine bone, which provides a reference point for the industrial production of calcium products with bovine bone as the raw material.
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Affiliation(s)
- Wuren Ma
- College of Veterinary Medicine, Northwest A&F University, Yangling, Shaanxi, P R China
| | - Yizhou Lv
- College of Veterinary Medicine, Northwest A&F University, Yangling, Shaanxi, P R China
| | - Xuan Cao
- College of Food Science & Engineering, Northwest A&F University, Yangling, Shaanxi, P R China
| | - Mengzhi Wang
- College of Food Science & Engineering, Northwest A&F University, Yangling, Shaanxi, P R China
| | - Yunpeng Fan
- College of Veterinary Medicine, Northwest A&F University, Yangling, Shaanxi, P R China
| | - Yuanyuan Shan
- College of Food Science & Engineering, Northwest A&F University, Yangling, Shaanxi, P R China
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9
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KHAN FA, AMEER K, QAISER MA, PASHA I, MAHMOOD Q, ANJUM FM, RIAZ A, AMIR RM. Development and analysis of bread fortified with calcium extracted from chicken eggshells of Pakistani market. FOOD SCIENCE AND TECHNOLOGY 2021. [DOI: 10.1590/fst.07220] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
| | | | | | - Imran PASHA
- University of Agriculture Faisalabad, Pakistan
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10
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Arshad RN, Abdul‐Malek Z, Roobab U, Qureshi MI, Khan N, Ahmad MH, Liu Z, Aadil RM. Effective valorization of food wastes and by‐products through pulsed electric field: A systematic review. J FOOD PROCESS ENG 2020. [DOI: 10.1111/jfpe.13629] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Rai Naveed Arshad
- Institute of High Voltage & High Current, School of Electrical Engineering, Faculty of Engineering, Universiti Teknologi Malaysia Skudai Malaysia
| | - Zulkurnain Abdul‐Malek
- Institute of High Voltage & High Current, School of Electrical Engineering, Faculty of Engineering, Universiti Teknologi Malaysia Skudai Malaysia
| | - Ume Roobab
- School of Food Science and Engineering, South China University of Technology Guangzhou China
| | - Muhammad Imran Qureshi
- Faculty of Technology Management and Technopreneurship Technical University of Malaysia Malacca Malaysia
| | - Nohman Khan
- UNIKL Business School, University of Kuala Lumpur Kuala Lumpur Malaysia
| | - Mohammad Hafizi Ahmad
- Institute of High Voltage & High Current, School of Electrical Engineering, Faculty of Engineering, Universiti Teknologi Malaysia Skudai Malaysia
| | - Zhi‐Wei Liu
- College of Food Science and Technology, Hunan Agricultural University Changsha China
| | - Rana Muhammad Aadil
- National Institute of Food Science and Technology, University of Agriculture Faisalabad Pakistan
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11
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Use of a combination of the MD simulations and NMR spectroscopy to determine the regulatory mechanism of pulsed electric field (PEF) targeting at C-terminal histidine of VNAVLH. Food Chem 2020; 334:127554. [PMID: 32711267 DOI: 10.1016/j.foodchem.2020.127554] [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: 02/17/2020] [Revised: 06/30/2020] [Accepted: 07/08/2020] [Indexed: 11/21/2022]
Abstract
In this study, the targeted regulatory mechanism of pulsed electric field (PEF) was explored for antioxidant activity improvement in four peptides, RGAVIH, RGAVLH, VNAVIH, and VNAVLH, of the pine nut (Pinus koraiensis Sieb. et Zucc). The VNAVLH peptide exhibited the best antioxidant activity and the β-sheet content decreased to a minimum value at 40 kV/cm. Moreover, the chemical shifts of hydrogen atoms of 2-H Asn and 6-H His shifted to a higher magnetic field. The connectivity between NαH (3.62 ppm) and CαH (8.10 ppm) of 6-His residue disappeared in PEF-treated peptide. Molecule dynamics (MD) simulation verified that the distances of Nα(H78)-Cα(H80) and H82-O94 increased, whereas -OH and -Cβ(H83) got closer in histidine residue after applying the electric field force. Therefore, the antioxidant activity enhancement of VNAVLH might due to the targeted regulation of PEF treatment on NαH-CαH and imidazole group in histidine.
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12
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Xi J, Li Z, Fan Y. Recent advances in continuous extraction of bioactive ingredients from food-processing wastes by pulsed electric fields. Crit Rev Food Sci Nutr 2020; 61:1738-1750. [PMID: 32406247 DOI: 10.1080/10408398.2020.1765308] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
The food processing produces a great amount of wastes that are rich in nutrients. Extraction is the first and most important step in recovery and purification of active ingredients from these wastes. The traditional extraction technologies are known to be laborious and time-consuming, require large volumes of organic solvent, have high temperature and energy costs, and obtain relatively low extraction efficiency. In recent 10 years, a novel, efficient and green extraction method, pulsed electric fields (PEFs) continuous extraction, which is emerging non-thermal food-processing technology, has shown great promise in extracting these food wastes. This work gives an overview of development in the use of PEF continuous extraction for obtaining bioactive ingredients from food-processing wastes. The technology is described in detail with respect to the mechanism, equipment, critical parameters. The protocols and applications of the technology in the extraction of food-processing wastes are comprehensively summarized. Finally, the degradation of bioactive ingredients, industrial applications, problem of novel food, consumer acceptance, and future trends of the technology are discussed. The PEF continuous extraction is considered as the ideal technology of high efficiency and low temperature for natural ingredients extraction. The technology possesses many remarkable potential applications in the food-processing industries compared to the conventional extraction methods.
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Affiliation(s)
- Jun Xi
- School of Chemical Engineering, Sichuan University, Chengdu, China
| | - Zongming Li
- School of Chemical Engineering, Sichuan University, Chengdu, China
| | - Yang Fan
- School of Chemical Engineering, Sichuan University, Chengdu, China
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13
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Physicochemical properties, antioxidant and antiproliferative activities of polysaccharides from Morinda citrifolia L. (Noni) based on different extraction methods. Int J Biol Macromol 2020; 150:114-121. [DOI: 10.1016/j.ijbiomac.2019.12.157] [Citation(s) in RCA: 39] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/17/2019] [Revised: 12/15/2019] [Accepted: 12/18/2019] [Indexed: 12/12/2022]
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14
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15
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Ding Q, Luo Q, Zhou J, Chen X, Liu L. Enhancing L-malate production of Aspergillus oryzae FMME218-37 by improving inorganic nitrogen utilization. Appl Microbiol Biotechnol 2018; 102:8739-8751. [PMID: 30109399 DOI: 10.1007/s00253-018-9272-2] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2018] [Revised: 06/30/2018] [Accepted: 07/24/2018] [Indexed: 02/06/2023]
Abstract
Microbial L-malate production from renewable feedstock is a promising alternative to petroleum-based chemical synthesis. However, high L-malate production of Aspergillus oryzae was achieved to date using organic nitrogen, with inorganic nitrogen still unable to meet industrial applications. In the current study, we constructed a screening system and nitrogen supply strategy to improve L-malate production with ammonium sulphate [(NH4)2SO4] as the sole nitrogen source. First, we generated and identified a high-producing mutant FMME218-37, which stably boosted L-malate production from 30.73 to 78.12 g/L, using a combined screening system with morphological characteristics. Then, by analyzing the fermentation parameters and physiological characteristics, we further speculated the key factor was the unbalance of carbon and nitrogen absorption. Finally, the titer and productivity of L-malate was increased to 95.2 g/L and 0.57 g/(L h) by regulating the nitrogen supply module to balance carbon and nitrogen absorption, which represented the highest level in A. oryzae with (NH4)2SO4 as nitrogen source achieved to date. Moreover, our findings using a low-cost substrate may lead to building an economical cell factory of A. oryzae for L-malate production.
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Affiliation(s)
- Qiang Ding
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, 214122, China.,Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, Wuxi, 214122, China.,National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi, 214122, China
| | - Qiuling Luo
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, 214122, China.,Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, Wuxi, 214122, China.,National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi, 214122, China
| | - Jie Zhou
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, 214122, China.,Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, Wuxi, 214122, China.,National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi, 214122, China
| | - Xiulai Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, 214122, China.,Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, Wuxi, 214122, China.,National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi, 214122, China
| | - Liming Liu
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, 214122, China. .,Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, Wuxi, 214122, China. .,National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi, 214122, China.
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16
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Dai Z, Zhou H, Zhang S, Gu H, Yang Q, Zhang W, Dong W, Ma J, Fang Y, Jiang M, Xin F. Current advance in biological production of malic acid using wild type and metabolic engineered strains. BIORESOURCE TECHNOLOGY 2018; 258:345-353. [PMID: 29550171 DOI: 10.1016/j.biortech.2018.03.001] [Citation(s) in RCA: 56] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/13/2018] [Revised: 02/27/2018] [Accepted: 03/01/2018] [Indexed: 06/08/2023]
Abstract
Malic acid (2-hydroxybutanedioic acid) is a four-carbon dicarboxylic acid, which has attracted great interest due to its wide usage as a precursor of many industrially important chemicals in the food, chemicals, and pharmaceutical industries. Several mature routes for malic acid production have been developed, such as chemical synthesis, enzymatic conversion and biological fermentation. With depletion of fossil fuels and concerns regarding environmental issues, biological production of malic acid has attracted more attention, which mainly consists of three pathways, namely non-oxidative pathway, oxidative pathway and glyoxylate cycle. In recent decades, metabolic engineering of model strains, and process optimization for malic acid production have been rapidly developed. Hence, this review comprehensively introduces an overview of malic acid producers and highlight some of the successful metabolic engineering approaches.
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Affiliation(s)
- Zhongxue Dai
- State Key Laboratory of Materials-Oriented Chemical Engineering, College of Biotechnology and Pharmaceutical Engineering, Nanjing Tech University, Nanjing 211800, PR China
| | - Huiyuan Zhou
- State Key Laboratory of Materials-Oriented Chemical Engineering, College of Biotechnology and Pharmaceutical Engineering, Nanjing Tech University, Nanjing 211800, PR China
| | - Shangjie Zhang
- State Key Laboratory of Materials-Oriented Chemical Engineering, College of Biotechnology and Pharmaceutical Engineering, Nanjing Tech University, Nanjing 211800, PR China
| | - Honglian Gu
- State Key Laboratory of Materials-Oriented Chemical Engineering, College of Biotechnology and Pharmaceutical Engineering, Nanjing Tech University, Nanjing 211800, PR China
| | - Qiao Yang
- State Key Laboratory of Materials-Oriented Chemical Engineering, College of Biotechnology and Pharmaceutical Engineering, Nanjing Tech University, Nanjing 211800, PR China
| | - Wenming Zhang
- State Key Laboratory of Materials-Oriented Chemical Engineering, College of Biotechnology and Pharmaceutical Engineering, Nanjing Tech University, Nanjing 211800, PR China; Jiangsu National Synergetic Innovation Center for Advanced Materials (SICAM), Nanjing Tech University, Nanjing 211800, PR China
| | - Weiliang Dong
- State Key Laboratory of Materials-Oriented Chemical Engineering, College of Biotechnology and Pharmaceutical Engineering, Nanjing Tech University, Nanjing 211800, PR China; Jiangsu National Synergetic Innovation Center for Advanced Materials (SICAM), Nanjing Tech University, Nanjing 211800, PR China
| | - Jiangfeng Ma
- State Key Laboratory of Materials-Oriented Chemical Engineering, College of Biotechnology and Pharmaceutical Engineering, Nanjing Tech University, Nanjing 211800, PR China; Jiangsu National Synergetic Innovation Center for Advanced Materials (SICAM), Nanjing Tech University, Nanjing 211800, PR China
| | - Yan Fang
- State Key Laboratory of Materials-Oriented Chemical Engineering, College of Biotechnology and Pharmaceutical Engineering, Nanjing Tech University, Nanjing 211800, PR China; Jiangsu National Synergetic Innovation Center for Advanced Materials (SICAM), Nanjing Tech University, Nanjing 211800, PR China
| | - Min Jiang
- State Key Laboratory of Materials-Oriented Chemical Engineering, College of Biotechnology and Pharmaceutical Engineering, Nanjing Tech University, Nanjing 211800, PR China; Jiangsu National Synergetic Innovation Center for Advanced Materials (SICAM), Nanjing Tech University, Nanjing 211800, PR China.
| | - Fengxue Xin
- State Key Laboratory of Materials-Oriented Chemical Engineering, College of Biotechnology and Pharmaceutical Engineering, Nanjing Tech University, Nanjing 211800, PR China; Jiangsu National Synergetic Innovation Center for Advanced Materials (SICAM), Nanjing Tech University, Nanjing 211800, PR China
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17
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Antioxidant activity improvement of identified pine nut peptides by pulsed electric field (PEF) and the mechanism exploration. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2016.09.017] [Citation(s) in RCA: 37] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
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18
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Yan LG, He L, Xi J. High intensity pulsed electric field as an innovative technique for extraction of bioactive compounds—A review. Crit Rev Food Sci Nutr 2015; 57:2877-2888. [DOI: 10.1080/10408398.2015.1077193] [Citation(s) in RCA: 39] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
- Liang-Gong Yan
- College of Chemical Engineering, Sichuan University, Chengdu, China
| | - Lang He
- College of Chemical Engineering, Sichuan University, Chengdu, China
| | - Jun Xi
- College of Chemical Engineering, Sichuan University, Chengdu, China
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19
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Anti-osteoporotic activity of sialoglycoproteins isolated from the eggs of Carassius auratus by promoting osteogenesis and increasing OPG/RANKL ratio. J Funct Foods 2015. [DOI: 10.1016/j.jff.2015.03.021] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
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A novel application of pulsed electric field (PEF) processing for improving glutathione (GSH) antioxidant activity. Food Chem 2014; 161:361-6. [DOI: 10.1016/j.foodchem.2014.04.027] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2012] [Revised: 03/24/2014] [Accepted: 04/05/2014] [Indexed: 01/22/2023]
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Wang K, Wang Y, Lin S, Liu X, Yang S, Jones GS. Analysis of DPPH inhibition and structure change of corn peptides treated by pulsed electric field technology. Journal of Food Science and Technology 2014; 52:4342-50. [PMID: 26139899 DOI: 10.1007/s13197-014-1450-3] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 05/04/2014] [Accepted: 06/13/2014] [Indexed: 11/25/2022]
Abstract
In this study, the effects on antioxidant activity and structure change of corn peptides (CPS) with 10 to 30 kDa molecular weight (MW) treated by pulsed electric field (PEF) technology were investigated. 2, 2-diphenyl-1-picrylhydrazyl (DPPH) inhibition was used to evaluate the antioxidant activity of CPS. Response surface methodology (RSM) was used to investigate the effects of PEF treatment parameters on antioxidant activity of CPS. The optimal conditions were as follows: concentration of CPS 10 mg mL(-1), electric field intensity 15 kV cm(-1), and pulse frequency 2,000 Hz. Under the optimized conditions, the DPPH inhibition of CPS increased 32.1 %, compared to the sample untreated. And mid-infrared spectroscopy (MIR) was used for analyzing the structure change of CPS. The results showed that PEF technology could obviously increase the DPPH inhibition of CPS under the optimized conditions (P < 0.05).
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Affiliation(s)
- Ke Wang
- Laboratory of Nutrition and Functional Food, Jilin University, 5333 Xi'an Road, Changchun, 130062 People's Republic of China
| | - Ying Wang
- Laboratory of Nutrition and Functional Food, Jilin University, 5333 Xi'an Road, Changchun, 130062 People's Republic of China
| | - Songyi Lin
- Laboratory of Nutrition and Functional Food, Jilin University, 5333 Xi'an Road, Changchun, 130062 People's Republic of China
| | - Xuye Liu
- Laboratory of Nutrition and Functional Food, Jilin University, 5333 Xi'an Road, Changchun, 130062 People's Republic of China
| | - Shuailing Yang
- Laboratory of Nutrition and Functional Food, Jilin University, 5333 Xi'an Road, Changchun, 130062 People's Republic of China
| | - Gregory S Jones
- Department of Food, Nutrition and Packaging Sciences, Clemson University, Clemson, SC 29634 USA
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Chi Z, Wang ZP, Wang GY, Khan I, Chi ZM. Microbial biosynthesis and secretion of l-malic acid and its applications. Crit Rev Biotechnol 2014; 36:99-107. [PMID: 25025277 DOI: 10.3109/07388551.2014.924474] [Citation(s) in RCA: 106] [Impact Index Per Article: 10.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
Abstract
l-Malic acid has many uses in food, beverage, pharmaceutical, chemical and medical industries. It can be produced by one-step fermentation, enzymatic transformation of fumaric acid to l-malate and acid hydrolysis of polymalic acid. However, the process for one-step fermentation is preferred as it has many advantages over any other process. The pathways of l-malic acid biosynthesis in microorganisms are partially clear and three metabolic pathways including non-oxidative pathway, oxidative pathway and glyoxylate cycle for the production of l-malic acid from glucose have been identified. Usually, high levels of l-malate are produced under the nitrogen starvation conditions, l-malate, as a calcium salt, is secreted from microbial cells and CaCO3 can play an important role in calcium malate biosynthesis and regulation. However, it is still unclear how it is secreted into the medium. To enhance l-malate biosynthesis and secretion by microbial cells, it is very important to study the mechanisms of l-malic acid biosynthesis and secretion at enzymatic and molecular levels.
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Affiliation(s)
- Zhe Chi
- a UNESCO Chinese Center of Marine Biotechnology , Ocean University of China , Qingdao , China
| | - Zhi-Peng Wang
- a UNESCO Chinese Center of Marine Biotechnology , Ocean University of China , Qingdao , China
| | - Guang-Yuan Wang
- a UNESCO Chinese Center of Marine Biotechnology , Ocean University of China , Qingdao , China
| | - Ibrar Khan
- a UNESCO Chinese Center of Marine Biotechnology , Ocean University of China , Qingdao , China
| | - Zhen-Ming Chi
- a UNESCO Chinese Center of Marine Biotechnology , Ocean University of China , Qingdao , China
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Wang K, Wang J, Liu B, Lin S, Zhao P, Liu J, Jones G, Huang HC. Effects on DPPH inhibition of egg-white protein polypeptides treated by pulsed electric field technology. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2013; 93:1641-1648. [PMID: 23150498 DOI: 10.1002/jsfa.5941] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/28/2012] [Revised: 09/12/2012] [Accepted: 10/15/2012] [Indexed: 06/01/2023]
Abstract
BACKGROUND Egg-white protein polypeptides are potentially used as a functional ingredient in food products. In this study, the effects on DPPH inhibition of egg-white protein polypeptides ranging from 10 to 30 kDa treated by pulsed electric field (PEF) technology were investigated. RESULTS 2, 2-Diphenyl-1-picrylhydrazyl (DPPH) inhibition (%) was used to evaluate the antioxidant activity of polypeptides. In order to develop and optimize a pulsed electric field (PEF) mathematical model for improving the antioxidant activity, we have investigated three variables, including concentration (6, 8 and 10 mg mL(-1)), electric field intensity (10, 20 and 30 kV cm(-1)) and pulse frequency (2000, 2350 and 2700 Hz) and subsequently optimized them by response surface methodology (RSM). The concentration (8 mg mL(-1)), electric field intensity (10 kV cm(-1)) and pulse frequency (2000 Hz) were found to be the optimal conditions under which the DPPH inhibition increased 28.44%, compared to the sample without PEF treatment. Both near-infrared spectroscopy (NIR) and mid-infrared spectroscopy (MIR) were used to analyze the change of functional groups. CONCLUSION The results showed that PEF technology could improve the antioxidant activity of antioxidant polypeptides from egg-white protein under the optimized conditions.
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Affiliation(s)
- Ke Wang
- Laboratory of Nutrition and Functional Food, Jilin University, Changchun, 130062, People's Republic of China
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Yu Y, Zhang M, Lin S, Wang L, Liu J, Jones G, Huang HC. Assessment the levels of tartrate-resistant acid phosphatase (TRAP) on mice fed with eggshell calcium citrate malate. Int J Biol Macromol 2013; 58:253-7. [PMID: 23603074 DOI: 10.1016/j.ijbiomac.2013.04.027] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2013] [Revised: 04/07/2013] [Accepted: 04/11/2013] [Indexed: 10/26/2022]
Abstract
Optimized conditions were obtained by one-factor-at-a-time test (OFAT) and ternary quadratic regression orthogonal composite design (TQROCD) respectively. By pulse electric fields (PEF) technology, the process of eggshell calcium citrate malate (ESCCM), eggshell calcium citrate (ESCC) and eggshells calcium malate (ESCM) were comprehensive compared. The levels of tartrate-resistant acid phosphatase (TRAP) and the bioavailability on mice fed with eggshell calcium citrate malate (ESCCM) treated by pulsed electric field (PEF) were evaluated. Results showed that the rates of calcium dissolution of the different acids studied can be arranged as ESCCM (7.90 mg/mL)>ESCC (7.12 mg/mL)>ESCM (7.08 mg/mL) from highest to lowest rate of dissolution. At the same dose 133.0 mg kg(-1) d(-1), the levels of TRAP in the ESCCM treatment groups were significantly lower than those in ESCM and ESCC (P<0.05). Bone calcium content in the mice fed with ESCCM was generally higher than fed with ESCM and ESCC.
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Affiliation(s)
- Yiding Yu
- Laboratory of Nutrition and Functional Food, Jilin University, Changchun 130062, PR China
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Wang K, Wang J, Zhao P, Lin S, Liu B, Liu J, Jones G, Huang HC. Optimized PEF treatment for antioxidant polypeptides with MW 10-30 kDa and preliminary analysis of structure change. Int J Biol Macromol 2012; 51:819-25. [PMID: 22885594 DOI: 10.1016/j.ijbiomac.2012.07.020] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2012] [Revised: 07/10/2012] [Accepted: 07/15/2012] [Indexed: 12/01/2022]
Abstract
Antioxidant polypeptides of molecular weight (MW) ranging from 10 to 30 kDa were produced from egg-white protein powder by enzyme hydrolysis and ultrafiltration (UF). Ferric reducing antioxidant potential (FRAP) value (mmol Fe(2+)/g) was used to evaluate the antioxidant activity. One-factor-at-a-time (OFAT) tests and Box-Behnken design (BBD) of response surface methodology (RSM) were used to investigate the effect of pulsed electric field (PEF) treatment parameters on antioxidant activity of polypeptides. The optimal conditions were as follows: concentration 8 mg/mL, electric field intensity 10 kV/cm, and pulse frequency 2000 Hz, under which, the FRAP value increased 44.23%, compared to the antioxidant activity of the polypeptides without PEF treatment. Both near-infrared spectroscopy (NIR) and mid-infrared spectroscopy (MIR) were used to analyze the change of functional groups.
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Affiliation(s)
- Ke Wang
- Laboratory of Nutrition and Functional Food, Jilin University, Changchun 130062, PR China
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