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Hassane AMA, Hussien SM, Abouelela ME, Taha TM, Awad MF, Mohamed H, Hassan MM, Hassan MHA, Abo-Dahab NF, El-Shanawany ARA. In Vitro and In Silico Antioxidant Efficiency of Bio-Potent Secondary Metabolites From Different Taxa of Black Seed-Producing Plants and Their Derived Mycoendophytes. Front Bioeng Biotechnol 2022; 10:930161. [PMID: 35928959 PMCID: PMC9344008 DOI: 10.3389/fbioe.2022.930161] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2022] [Accepted: 06/06/2022] [Indexed: 01/17/2023] Open
Abstract
Oxidative stress is involved in the pathophysiology of multiple health complications, and it has become a major focus in targeted research fields. As known, black seeds are rich sources of bio-active compounds and widely used to promote human health due to their excellent medicinal and pharmaceutical properties. The present study investigated the antioxidant potency of various black seeds from plants and their derived mycoendophytes, and determined the total phenolic and flavonoid contents in different extracts, followed by characterization of major constituents by HPLC analysis. Finally, in silico docking determined their binding affinities to target myeloperoxidase enzymes. Ten dominant mycoendophytes were isolated from different black seed plants. Three isolates were then selected based on high antiradical potency and further identified by ITS ribosomal gene sequencing. Those isolated were Aspergillus niger TU 62, Chaetomium madrasense AUMC14830, and Rhizopus oryzae AUMC14823. Nigella sativa seeds and their corresponding endophyte A. niger had the highest content of phenolics in their n-butanol extracts (28.50 and 24.43 mg/g), flavonoids (15.02 and 11.45 mg/g), and antioxidant activities (90.48 and 81.48%), respectively, followed by Dodonaea viscosa and Portulaca oleracea along with their mycoendophytic R. oryzae and C. madrasense. Significant positive correlations were found between total phenolics, flavonoids, and the antioxidant activities of different tested extracts. The n-butanol extracts of both black seeds and their derived mycoendophytes showed reasonable IC50 values (0.81–1.44 mg/ml) compared to the control with significant correlations among their phytochemical contents. Overall, seventeen standard phenolics and flavonoids were used, and the compounds were detected in different degrees of existence and concentration in the examined extracts through HPLC analysis. Moreover, the investigation of the molecular simulation results of detected compounds against the myeloperoxidase enzyme revealed that, as a targeted antioxidant, rutin possessed a high affinity (−15.3184 kcal/mol) as an inhibitor. Taken together, the black seeds and their derived mycoendophytes are promising bio-prospects for the broad industrial sector of antioxidants with several valuable potential pharmaceutical and nutritional applications.
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Affiliation(s)
- Abdallah M. A. Hassane
- Department of Botany and Microbiology, Faculty of Science, Al-Azhar University, Assiut, Egypt
- *Correspondence: Abdallah M. A. Hassane, ; Mohamed E. Abouelela,
| | - Saleh M. Hussien
- Food Science and Technology Department, Faculty of Agriculture, Al-Azhar University, Assiut, Egypt
| | - Mohamed E. Abouelela
- Department of Pharmacognosy, Faculty of Pharmacy, Al-Azhar University, Assiut, Egypt
- *Correspondence: Abdallah M. A. Hassane, ; Mohamed E. Abouelela,
| | - Taher M. Taha
- Department of Botany and Microbiology, Faculty of Science, Al-Azhar University, Assiut, Egypt
- Department of Biology, College of Science and Arts, Al Bahah University, Al-Mandaq, Saudi Arabia
| | - Mohamed F. Awad
- Department of Botany and Microbiology, Faculty of Science, Al-Azhar University, Assiut, Egypt
- Department of Biology, College of Science, Taif University, Taif, Saudi Arabia
| | - Hassan Mohamed
- Department of Botany and Microbiology, Faculty of Science, Al-Azhar University, Assiut, Egypt
- Colin Ratledge Center for Microbial Lipids, School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, China
| | - Mohammad M. Hassan
- Department of Biology, College of Science, Taif University, Taif, Saudi Arabia
- Department of Genetics, Faculty of Agriculture, Menoufiya University, Sheben Al Kom, Egypt
| | - Mohammad H. A. Hassan
- Department of Botany and Microbiology, Faculty of Science, Assiut University, Asyut, Egypt
| | - Nageh F. Abo-Dahab
- Department of Botany and Microbiology, Faculty of Science, Al-Azhar University, Assiut, Egypt
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Lemes AC, Egea MB, de Oliveira Filho JG, Gautério GV, Ribeiro BD, Coelho MAZ. Biological Approaches for Extraction of Bioactive Compounds From Agro-industrial By-products: A Review. Front Bioeng Biotechnol 2022; 9:802543. [PMID: 35155407 PMCID: PMC8829320 DOI: 10.3389/fbioe.2021.802543] [Citation(s) in RCA: 19] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2021] [Accepted: 12/14/2021] [Indexed: 12/17/2022] Open
Abstract
Bioactive compounds can provide health benefits beyond the nutritional value and are originally present or added to food matrices. However, because they are part of the food matrices, most bioactive compounds remain in agroindustrial by-products. Agro-industrial by-products are generated in large quantities throughout the food production chain and can—when not properly treated—affect the environment, the profit, and the proper and nutritional distribution of food to people. Thus, it is important to adopt processes that increase the use of these agroindustrial by-products, including biological approaches, which can enhance the extraction and obtention of bioactive compounds, which enables their application in food and pharmaceutical industries. Biological processes have several advantages compared to nonbiological processes, including the provision of extracts with high quality and bioactivity, as well as extracts that present low toxicity and environmental impact. Among biological approaches, extraction from enzymes and fermentation stand out as tools for obtaining bioactive compounds from various agro-industrial wastes. In this sense, this article provides an overview of the main bioactive components found in agroindustrial by-products and the biological strategies for their extraction. We also provide information to enhance the use of these bioactive compounds, especially for the food and pharmaceutical industries.
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Affiliation(s)
- Ailton Cesar Lemes
- Department of Biochemical Engineering, School of Chemistry, Federal University of Rio de Janeiro (UFRJ), Rio de Janeiro, Brazil
- *Correspondence: Ailton Cesar Lemes, ; Maria Alice Zarur Coelho,
| | | | | | - Gabrielle Victoria Gautério
- Department of Biochemical Engineering, School of Chemistry, Federal University of Rio de Janeiro (UFRJ), Rio de Janeiro, Brazil
| | - Bernardo Dias Ribeiro
- Department of Biochemical Engineering, School of Chemistry, Federal University of Rio de Janeiro (UFRJ), Rio de Janeiro, Brazil
| | - Maria Alice Zarur Coelho
- Department of Biochemical Engineering, School of Chemistry, Federal University of Rio de Janeiro (UFRJ), Rio de Janeiro, Brazil
- *Correspondence: Ailton Cesar Lemes, ; Maria Alice Zarur Coelho,
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The Effect of Incubation Temperature, Substrate and Initial pH Value on Plantaricin Activity and the Relative Transcription of pln Genes of Six Sourdough Derived Lactiplantibacillus plantarum Strains. FERMENTATION 2021. [DOI: 10.3390/fermentation7040320] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
The aim of the present study was to assess the effect of sourdough related parameters on the growth and plantaricin activity of six Lactiplantibacillus plantarum strains against a mixture of 5 Listeria monocytogenes strains and to analyze the transcriptomic response of their pln genes. Parameters included 3 substrates (MRS broth, mMRS broth, WFE), 3 temperatures (20, 30, 37 °C), 2 initial pH values (5.0, 6.0), 2 NaCl concentrations (0.0, 1.8%) and 12 time points (ranging from 0 to 33 h). The transcriptomic response of the plantaricin genes to the aforementioned parameters was assessed after 21 h of growth. In general, plantaricin activity was strain dependent with that of Lp. plantarum strains LQC 2422, 2441, 2485 and 2516, harboring four pln genes, namely, pln423 (plαA), plαΒ, plαC and plαD, reaching 2560 AU/mL. However, strains LQC 2320 and 2520, in which 18 pln genes were detected, namely, plNC8a, plNC8b, plNC8c, plnL, plnR, plnJ, plnK, plnE, plnF, plnH, plnS, plnY, plNC8-IF, plNC8-HK, plnD, plnI, plnM and plnG, exhibited plantaricin activity barely reaching 160 AU/mL. Substrate, temperature, initial pH value and strains significantly affected plantaricin activity, while NaCl had only a marginal effect. Similarly, growth substrate and temperature had a more pronounced effect than initial pH value on gene transcription. A strong correlation between the transcription of the genes belonging to the same locus was observed; however, only a weak correlation, if any, was observed between plantaricin activity and the transcription of the genes assessed.
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Moscoso-Mujica G, Zavaleta AI, Mujica Á, Arnao I, Moscoso-Neira C, Santos M, Sánchez J. Antimicrobial peptides purified from hydrolysates of kanihua (Chenopodium pallidicaule Aellen) seed protein fractions. Food Chem 2021; 360:129951. [PMID: 33989882 DOI: 10.1016/j.foodchem.2021.129951] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2020] [Revised: 04/20/2021] [Accepted: 04/21/2021] [Indexed: 02/04/2023]
Abstract
The kanihua (Chenopodium pallidicaule Aellen) Andean grain from the Peruvian Altiplano presents proteins of 15% to 19%. The objective was to obtain purified bioactive antimicrobial peptides (AMPs), hydrolyzed with Alcalase and Pepsin-pancreatin sequential system of protein fractions of kanihua varieties Ramis (KR) and Cupi-Sayhua (KS), and hydrolysates with different degrees of hydrolysis (DH) and percentage inhibition (IP) of the growth of E. coli, S. aureus, and C. albicans. To obtain AMPs, nutraceuticals, bio-preservatives, and novel ingredients in food design. The results showed 216 hydrolysates (1%, w/v), only 28 presented significant difference compared to controls (IP ≥ 45%, p ≤ 0.05), 4 AMPs were purified by chromatography, glutelins KS 4 h (1:10) stood out with DH 40% and IP 52% and 70% of S. aureus and C. albicans, respectively (p ≤ 0.05), showed minimum inhibitory concentration (MIC) of 95% for E. coli (p ≤ 0.05), and presented an anionic charge. In conclusion, the simulated digestion in vitro showed higher DH (7%-67%) than Alcalase (13%-54%); the majority were extensive; of 28 hydrolysates with IP ≥ 45% 4 AMPs with important IPs were obtained, and one was anionic.
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Affiliation(s)
- Gladys Moscoso-Mujica
- Laboratory of Molecular Biology - Faculty of Pharmacy and Biochemistry - National University of San Marcos, Lima 1, Peru; Laboratory of Toxicological Biochemistry - Biochemistry Department - Faculty of Pharmacy and Biochemistry - National University of San Marcos, Lima 1, Peru.
| | - Amparo I Zavaleta
- Laboratory of Molecular Biology - Faculty of Pharmacy and Biochemistry - National University of San Marcos, Lima 1, Peru
| | - Ángel Mujica
- Postgraduate School - National University of the Altiplano, Puno, Peru
| | - Inés Arnao
- Laboratory of Molecular Biology - Faculty of Pharmacy and Biochemistry - National University of San Marcos, Lima 1, Peru
| | | | - Marco Santos
- Laboratory of Molecular Biology - Faculty of Pharmacy and Biochemistry - National University of San Marcos, Lima 1, Peru
| | - Johanna Sánchez
- Laboratory of Molecular Biology - Faculty of Pharmacy and Biochemistry - National University of San Marcos, Lima 1, Peru
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Thery T, Lynch KM, Zannini E, Arendt EK. Isolation, characterisation and application of a new antifungal protein from broccoli seeds – New food preservative with great potential. Food Control 2020. [DOI: 10.1016/j.foodcont.2020.107356] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Schettino R, Pontonio E, Gobbetti M, Rizzello CG. Extension of the Shelf-Life of Fresh Pasta Using Chickpea Flour Fermented with Selected Lactic Acid Bacteria. Microorganisms 2020; 8:E1322. [PMID: 32872647 PMCID: PMC7564801 DOI: 10.3390/microorganisms8091322] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2020] [Revised: 08/26/2020] [Accepted: 08/27/2020] [Indexed: 12/22/2022] Open
Abstract
Fresh pasta is subjected to rapid spoilage, mainly due to the metabolic activity of bacteria, yeasts, and especially molds, which negatively affect the sensorial characteristics and the safety of the product. In this work, chickpea flour was fermented with selected lactic acid bacteria, characterized in terms of the antifungal activity, and used to fortify fresh semolina pasta. Pasta was characterized and subjected to a long period of storage after being artificially inoculated with Penicillium roqueforti. Conventional fresh semolina pasta, produced with or without calcium propionate addition, was used as a reference. The water/salt-soluble extract from chickpea sourdough exhibited antifungal activity towards a large spectrum of molds. Its purification led to the identification of ten potentially active peptides. Besides the high content of dietary fibers (4.37%) and proteins (11.20%), nutritional improvements, such as the decrease of the antinutritional factors concentration and the starch hydrolysis index (25% lower than the control) and the increase of the protein digestibility (36% higher than the control), were achieved in fresh pasta fortified with the chickpea sourdough. Inhibition of the indicator mold growth during a 40-day storage period was more effective than in pasta added to calcium propionate.
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Affiliation(s)
- Rosa Schettino
- Department of Soil, Plant and Food Sciences, University of Bari, 70125 Bari, Italy; (R.S.); (E.P.)
| | - Erica Pontonio
- Department of Soil, Plant and Food Sciences, University of Bari, 70125 Bari, Italy; (R.S.); (E.P.)
| | - Marco Gobbetti
- Faculty of Science and Technology, Free University of Bozen-Bolzano, 39100 Bolzano, Italy;
| | - Carlo Giuseppe Rizzello
- Department of Soil, Plant and Food Sciences, University of Bari, 70125 Bari, Italy; (R.S.); (E.P.)
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Gobbetti M, De Angelis M, Di Cagno R, Polo A, Rizzello CG. The sourdough fermentation is the powerful process to exploit the potential of legumes, pseudo-cereals and milling by-products in baking industry. Crit Rev Food Sci Nutr 2019; 60:2158-2173. [DOI: 10.1080/10408398.2019.1631753] [Citation(s) in RCA: 29] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Affiliation(s)
- Marco Gobbetti
- Faculty of Science and Technology, Free University of Bolzano, Bolzano, Italy
| | - Maria De Angelis
- Department of Soil, Plant and Food Science, University of Bari Aldo Moro, Bari, Italy
| | - Raffaella Di Cagno
- Faculty of Science and Technology, Free University of Bolzano, Bolzano, Italy
| | - Andrea Polo
- Faculty of Science and Technology, Free University of Bolzano, Bolzano, Italy
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ÖZER CO, SEÇEN SM. Effects of quinoa flour on lipid and protein oxidation in raw and cooked beef burger during long term frozen storage. FOOD SCIENCE AND TECHNOLOGY 2018. [DOI: 10.1590/fst.36417] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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9
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Nionelli L, Pontonio E, Gobbetti M, Rizzello CG. Use of hop extract as antifungal ingredient for bread making and selection of autochthonous resistant starters for sourdough fermentation. Int J Food Microbiol 2018; 266:173-182. [DOI: 10.1016/j.ijfoodmicro.2017.12.002] [Citation(s) in RCA: 26] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2017] [Revised: 11/20/2017] [Accepted: 12/01/2017] [Indexed: 10/18/2022]
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Axel C, Zannini E, Arendt EK. Mold spoilage of bread and its biopreservation: A review of current strategies for bread shelf life extension. Crit Rev Food Sci Nutr 2018; 57:3528-3542. [PMID: 26980564 DOI: 10.1080/10408398.2016.1147417] [Citation(s) in RCA: 93] [Impact Index Per Article: 15.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
Abstract
Microbial spoilage of bread and the consequent waste problem causes large economic losses for both the bakery industry and the consumer. Furthermore the presence of mycotoxins due to fungal contamination in cereals and cereal products remains a significant issue. The use of conventional chemical preservatives has several drawbacks, necessitating the development of clean-label alternatives. In this review, we describe current research aiming to extend the shelf life of bread through the use of more consumer friendly and ecologically sustainable preservation techniques as alternatives to chemical additives. Studies on the in situ-production/-expression of antifungal compounds are presented, with special attention given to recent developments over the past decade. Sourdough fermented with antifungal strains of lactic acid bacteria (LAB) is an area of increasing focus and serves as a high-potential biological ingredient to produce gluten-containing and gluten-free breads with improved nutritional value, quality and safety due to shelf-life extension, and is in-line with consumer's demands for more products containing less additives. Other alternative biopreservation techniques include the utilization of antifungal peptides, ethanol and plant extracts. These can be added to bread formulations or incorporated in antimicrobial films for active packaging (AP) of bread. This review outlines recent progress that has been made in the area of bread biopreservation and future perspectives in this important area.
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Affiliation(s)
- Claudia Axel
- a School of Food and Nutritional Sciences , University College Cork , Cork , Ireland
| | - Emanuele Zannini
- a School of Food and Nutritional Sciences , University College Cork , Cork , Ireland
| | - Elke K Arendt
- a School of Food and Nutritional Sciences , University College Cork , Cork , Ireland
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Rizzello CG, Verni M, Bordignon S, Gramaglia V, Gobbetti M. Hydrolysate from a mixture of legume flours with antifungal activity as an ingredient for prolonging the shelf-life of wheat bread. Food Microbiol 2017; 64:72-82. [DOI: 10.1016/j.fm.2016.12.003] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/03/2016] [Revised: 11/10/2016] [Accepted: 12/07/2016] [Indexed: 01/04/2023]
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Gobbetti M, Pontonio E, Filannino P, Rizzello CG, De Angelis M, Di Cagno R. How to improve the gluten-free diet: The state of the art from a food science perspective. Food Res Int 2017; 110:22-32. [PMID: 30029702 DOI: 10.1016/j.foodres.2017.04.010] [Citation(s) in RCA: 59] [Impact Index Per Article: 8.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2017] [Revised: 04/07/2017] [Accepted: 04/10/2017] [Indexed: 12/19/2022]
Abstract
The celiac disease is the most common food intolerance and its prevalence is increasing. Consequently, use of gluten-free diet has expanded, notwithstanding consumption as therapy for other gluten-related disorders or by wellbeing people without any medical prescription. Even the therapeutic efficiency has undoubtedly proven, several drawbacks mainly regarding the compliance, nutritional deficits and related diseases, and the alteration of the intestinal microbiota have described in the literature. Food science has been considered as one of the primary area of intervention to limit or eliminate such drawbacks. Efforts have approached shelf life, rheology and palatability aspects but more recently have mainly focused to improve the nutritional features of the gluten-free diet, and to propose dietary alternatives. The sourdough fermentation has shown the most promising results, also including a biotechnology strategy that has allowed the complete degradation of gluten prior to consumption.
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Affiliation(s)
- Marco Gobbetti
- Faculty of Science and Technology, Free University of Bozen, Bozen, Italy.
| | - Erica Pontonio
- Department of Soil, Plant and Food Sciences, University of Bari, Aldo Moro, Bari, Italy
| | - Pasquale Filannino
- Department of Soil, Plant and Food Sciences, University of Bari, Aldo Moro, Bari, Italy
| | | | - Maria De Angelis
- Department of Soil, Plant and Food Sciences, University of Bari, Aldo Moro, Bari, Italy
| | - Raffaella Di Cagno
- Faculty of Science and Technology, Free University of Bozen, Bozen, Italy
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Antifungal activity of a synthetic human β-defensin 3 and potential applications in cereal-based products. INNOV FOOD SCI EMERG 2016. [DOI: 10.1016/j.ifset.2016.09.018] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Axel C, Brosnan B, Zannini E, Furey A, Coffey A, Arendt EK. Antifungal sourdough lactic acid bacteria as biopreservation tool in quinoa and rice bread. Int J Food Microbiol 2016; 239:86-94. [PMID: 27236463 DOI: 10.1016/j.ijfoodmicro.2016.05.006] [Citation(s) in RCA: 38] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2016] [Revised: 04/29/2016] [Accepted: 05/03/2016] [Indexed: 02/05/2023]
Abstract
The use of sourdough fermented with specific strains of antifungal lactic acid bacteria can reduce chemical preservatives in bakery products. The main objective of this study was to investigate the production of antifungal carboxylic acids after sourdough fermentation of quinoa and rice flour using the antifungal strains Lactobacillus reuteri R29 and Lactobacillus brevis R2Δ as bioprotective cultures and the non-antifungal L. brevis L1105 as a negative control strain. The impact of the fermentation substrate was evaluated in terms of metabolic activity, acidification pattern and quantity of antifungal carboxylic acids. These in situ produced compounds (n=20) were extracted from the sourdough using a QuEChERS method and detected by a new UHPLC-MS/MS chromatography. Furthermore, the sourdough was applied in situ using durability tests against environmental moulds to investigate the biopreservative potential to prolong the shelf life of bread. Organic acid production and TTA values were lowest in rice sourdough. The sourdough fermentation of the different flour substrates generated a complex and significantly different profile of carboxylic acids. Extracted quinoa sourdough detected the greatest number of carboxylic acids (n=11) at a much higher concentration than what was detected from rice sourdough (n=9). Comparing the lactic acid bacteria strains, L. reuteri R29 fermented sourdoughs contained generally higher concentrations of acetic and lactic acid but also the carboxylic acids. Among them, 3-phenyllactic acid and 2-hydroxyisocaproic acid were present at a significant concentration. This was correlated with the superior protein content of quinoa flour and its high protease activity. With the addition of L. reuteri R29 inoculated sourdough, the shelf life was extended by 2 days for quinoa (+100%) and rice bread (+67%) when compared to the non-acidified controls. The L. brevis R2Δ fermented sourdough bread reached a shelf life of 4 days for quinoa (+100%) and rice (+33%). However, the shelf life was similar to the chemically acidified control indicating that the preservation effect of the carboxylic acids seems to have a minor contribution effect on the antifungal activity in gluten-free breads.
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Affiliation(s)
- Claudia Axel
- School of Food and Nutritional Sciences, University College Cork, Ireland
| | - Brid Brosnan
- Mass Spectrometry Research Centre (MSRC) & Team Elucidate, Department of Chemistry, Cork Institute of Technology, Bishopstown, Cork, Ireland
| | - Emanuele Zannini
- School of Food and Nutritional Sciences, University College Cork, Ireland
| | - Ambrose Furey
- Mass Spectrometry Research Centre (MSRC) & Team Elucidate, Department of Chemistry, Cork Institute of Technology, Bishopstown, Cork, Ireland
| | - Aidan Coffey
- Department of Biological Sciences, Cork Institute of Technology, Bishopstown, Cork, Ireland
| | - Elke K Arendt
- School of Food and Nutritional Sciences, University College Cork, Ireland.
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Rizzello CG, Lavecchia A, Gramaglia V, Gobbetti M. Long-Term Fungal Inhibition by Pisum sativum Flour Hydrolysate during Storage of Wheat Flour Bread. Appl Environ Microbiol 2015; 81:4195-206. [PMID: 25862230 PMCID: PMC4524146 DOI: 10.1128/aem.04088-14] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2014] [Accepted: 04/06/2015] [Indexed: 11/20/2022] Open
Abstract
In order to identify antifungal compounds from natural sources to be used as ingredients in the bakery industry, water/salt-soluble extracts (WSE) from different legume flour hydrolysates obtained by the use of a fungal protease were assayed against Penicillium roqueforti DPPMAF1. The agar diffusion assays allowed the selection of the pea (Pisum sativum) hydrolysate as the most active. As shown by the hyphal radial growth rate, the WSE had inhibitory activity towards several fungi isolated from bakeries. The MIC of the WSE was 9.0 mg/ml. Fungal inhibition was slightly affected by heating and variations in pH. The antifungal activity was attributed to three native proteins (pea defensins 1 and 2 and a nonspecific lipid transfer protein [nsLTP]) and a mixture of peptides released during hydrolysis. The three proteins have been reported previously as components of the defense system of the plant. Five peptides were purified from WSE and were identified as sequences encrypted in leginsulin A, vicilin, provicilin, and the nsLTP. To confirm antifungal activity, the peptides were chemically synthesized and tested. Freeze-dried WSE were used as ingredients in leavened baked goods. In particular, breads made by the addition of 1.6% (wt/wt) of the extract and fermented by baker's yeast or sourdough were characterized for their main chemical, structural, and sensory features, packed in polyethylene bags, stored at room temperature, and compared to controls prepared without pea hydrolysate. Artificially inoculated slices of a bread containing the WSE did not show contamination by fungi until at least 21 days of storage and behaved like the bread prepared with calcium propionate (0.3%, wt/wt).
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Affiliation(s)
| | - Anna Lavecchia
- Department of Soil, Plant, and Food Science, University of Bari Aldo Moro, Bari, Italy
| | | | - Marco Gobbetti
- Department of Soil, Plant, and Food Science, University of Bari Aldo Moro, Bari, Italy
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Capriles VD, Arêas JAG. Novel Approaches in Gluten-Free Breadmaking: Interface between Food Science, Nutrition, and Health. Compr Rev Food Sci Food Saf 2014. [DOI: 10.1111/1541-4337.12091] [Citation(s) in RCA: 156] [Impact Index Per Article: 15.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
Affiliation(s)
- Vanessa D. Capriles
- Dept. de Biociências; campus Baixada Santista; Univ. Federal de São Paulo; Rua Silva Jardim, 136, CEP 11015-020 Santos-SP Brazil
| | - José Alfredo G. Arêas
- Dept. de Nutrição; Faculdade de Saúde Pública; Univ. de São Paulo; Avenida Doutor Arnaldo, 715, CEP 01246-904 São Paulo-SP Brazil
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17
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Deora NS, Deswal A, Mishra HN. Alternative Approaches Towards Gluten-Free Dough Development: Recent Trends. FOOD ENGINEERING REVIEWS 2014. [DOI: 10.1007/s12393-014-9079-6] [Citation(s) in RCA: 32] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
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18
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García-Mantrana I, Monedero V, Haros M. Application of phytases from bifidobacteria in the development of cereal-based products with amaranth. Eur Food Res Technol 2014. [DOI: 10.1007/s00217-014-2167-2] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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Lupan I, Sur G, Deleanu D, Cristea V, Samasca G, Makovicky P. Celiac disease microbiota and its applications. ANN MICROBIOL 2013. [DOI: 10.1007/s13213-013-0780-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022] Open
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Fanali C, Dugo L, Dugo P, Mondello L. Capillary-liquid chromatography (CLC) and nano-LC in food analysis. Trends Analyt Chem 2013. [DOI: 10.1016/j.trac.2013.05.021] [Citation(s) in RCA: 64] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Venskutonis PR, Kraujalis P. Nutritional Components of Amaranth Seeds and Vegetables: A Review on Composition, Properties, and Uses. Compr Rev Food Sci Food Saf 2013; 12:381-412. [PMID: 33412681 DOI: 10.1111/1541-4337.12021] [Citation(s) in RCA: 137] [Impact Index Per Article: 12.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2013] [Accepted: 04/25/2013] [Indexed: 01/05/2023]
Abstract
A few decades ago Amaranthus was rediscovered as a most promising plant genus that may provide high-quality protein, unsaturated oil, and various other valuable constituents. Since then research has focused on various Amaranthus spp. and has been rapidly expanding, and a large number of reports have been published. Several review articles focusing on different aspects, such as botanical, agrotechnological, compositional, biological, chemical, and technological properties, as well as applications and health effects, have also been published since then. This comprehensive review is focused on amaranth composition, antioxidant properties, applications, and processing. The composition includes macrocomponets (lipids, proteins, carbohydrates, and dietary fiber) and other important constituents, such as squalene, tocopherols, phenolic compounds, phytates, and vitamins. These aspects of amaranth studies have not been comprehensively reviewed for a long time.
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Affiliation(s)
- Petras R Venskutonis
- Dept. of Food Technology, Kaunas Univ. of Technology, Radvilėnų Rd., 19, LT-50254 Kaunas, Lithuania
| | - Paulius Kraujalis
- Dept. of Food Technology, Kaunas Univ. of Technology, Radvilėnų Rd., 19, LT-50254 Kaunas, Lithuania
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Coda R, Rizzello CG, Di Cagno R, Trani A, Cardinali G, Gobbetti M. Antifungal activity of Meyerozyma guilliermondii: Identification of active compounds synthesized during dough fermentation and their effect on long-term storage of wheat bread. Food Microbiol 2013. [DOI: 10.1016/j.fm.2012.09.023] [Citation(s) in RCA: 63] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Garofalo C, Zannini E, Aquilanti L, Silvestri G, Fierro O, Picariello G, Clementi F. Selection of sourdough lactobacilli with antifungal activity for use as biopreservatives in bakery products. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2012; 60:7719-7728. [PMID: 22794119 DOI: 10.1021/jf301173u] [Citation(s) in RCA: 44] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/01/2023]
Abstract
Two hundred and sixteen LAB cultures from sourdoughs and dough for bread and panettone production were screened for in vitro antifungal properties against three indicator cultures ascribed to Aspergillus japonicus , Eurotium repens , and Penicillium roseopurpureum , isolated from bakery environment and moldy panettone. Nineteen preselected isolates were subjected to minimum inhibitory concentration determination against the indicator cultures. Sourdoughs prepared with the two most promising strains, identified as Lactobacillus rossiae LD108 and Lactobacillus paralimentarius PB127, were characterized. The sourdough extracts were subjected to HPLC analysis coupled with a microtiter plate bioassay against A. japonicus to identify the active fractions. MALDI-TOF MS analysis revealed the occurrence of a series of peptides corresponding to wheat α-gliadin proteolysis fragments in the active fraction from L. rossiae LD108 sourdough. The ability to prevent mold growth on bread was demonstrated for both strains, whereas L. rossiae LD108 also inhibited mold growth on panettone.
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Affiliation(s)
- Cristiana Garofalo
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, via Brecce Bianche, 60131 Ancona, Italy
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Dini C, García MA, Viña SZ. Non-traditional flours: frontiers between ancestral heritage and innovation. Food Funct 2012; 3:606-20. [DOI: 10.1039/c2fo30036b] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Rizzello CG, Nionelli L, Coda R, Gobbetti M. Synthesis of the cancer preventive peptide lunasin by lactic acid bacteria during sourdough fermentation. Nutr Cancer 2011; 64:111-20. [PMID: 22098174 DOI: 10.1080/01635581.2012.630159] [Citation(s) in RCA: 46] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
Abstract
This study aimed to exploit the potential of sourdough lactic acid bacteria to release lunasin during fermentation of cereal and nonconventional flours. The peptidase activities of a large number of sourdough lactic acid bacteria were screened using synthetic substrates. Selected lactic acid bacteria were used as sourdough starters to ferment wholemeal wheat, soybean, barley, amaranth, and rye flours. Proteinase activity during fermentation was characterized by SDS-PAGE analysis of the water-soluble extracts. Albumins having molecular masses of 18 to 22 kDa, which included the size of lunasin precursors, were markedly affected by proteolysis of lactic acid bacteria. After fermentation, lunasin from the water-soluble extracts was quantified, purified, and identified through RP-HPLC and nano-LC-ESI-MS analyses. Compared to control doughs, the concentration of lunasin increased up to 2-4 times during fermentation. Lactobacillus curvatus SAL33 and Lactobacillus brevis AM7 synthesized the highest concentrations of lunasin in all the flours. Besides the presence of the entire lunasin sequence, fragments containing the immunoreactive epitope RGDDDDDDDDD were also found. This study shows that fermentation by lactic acid bacteria increased the concentration of lunasin to levels that would suggest new possibilities for the biological synthesis and for the formulation of functional foods.
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Affiliation(s)
- Carlo G Rizzello
- Department of Environmental and Agro-Forestry Biology and Chemistry, University of Bari, Bari, Italy
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Moroni AV, Bello FD, Zannini E, Arendt EK. Impact of sourdough on buckwheat flour, batter and bread: Biochemical, rheological and textural insights. J Cereal Sci 2011. [DOI: 10.1016/j.jcs.2011.04.008] [Citation(s) in RCA: 41] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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Rizzello CG, Cassone A, Coda R, Gobbetti M. Antifungal activity of sourdough fermented wheat germ used as an ingredient for bread making. Food Chem 2011; 127:952-9. [DOI: 10.1016/j.foodchem.2011.01.063] [Citation(s) in RCA: 129] [Impact Index Per Article: 9.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2010] [Revised: 12/01/2010] [Accepted: 01/19/2011] [Indexed: 11/29/2022]
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Mamone G, Picariello G, Addeo F, Ferranti P. Proteomic analysis in allergy and intolerance to wheat products. Expert Rev Proteomics 2011; 8:95-115. [PMID: 21329430 DOI: 10.1586/epr.10.98] [Citation(s) in RCA: 65] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Abstract
Owing to its extensive use in the human diet, wheat is among the most common causes of food-related allergies and intolerances. Allergies to wheat are provoked by ingestion, inhalation or contact with either the soluble or the insoluble gluten proteins in wheat. Gluten proteins, and particularly the gliadin fraction, are also the main factor triggering celiac disease, a common enteropathy induced by ingestion of wheat gluten proteins and related prolamins from oat, rye and barley in genetically susceptible individuals. The role of gliadin and of its derived peptides in eliciting the adverse reactions in celiac disease are still far from being completely explained. Owing to its unique pathogenesis, celiac disease is widely investigated as a model immunogenetic disorder. The structural characterization of the injuring agents, the gluten proteins, assumes a particular significance in order to deepen the understanding of the events that trigger this and similar diseases at the molecular level. Recent developments in proteomics have provided an important contribution to the understanding of several basic aspects of wheat protein-related diseases. These include: the identification of gluten fractions and derived peptides involved in wheat allergy and intolerance, including celiac disease, and the elucidation of their mechanism of toxicity; the development and validation of sensitive and specific methods for detecting trace amounts of gluten proteins in gluten-free foods for intolerant patients; and the formulation of completely new substitute foods and ingredients to replace the gluten-based ones. In this article, the main aspects of current and prospective applications of mass spectrometry and proteomic technologies to the structural characterization of gluten proteins and derived peptides are critically presented, with a focus on issues related to their detection, identification and quantification, which are relevant to the biochemical, immunological and toxicological aspects of wheat intolerance.
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Antifungal activity of Wickerhamomyces anomalus and Lactobacillus plantarum during sourdough fermentation: identification of novel compounds and long-term effect during storage of wheat bread. Appl Environ Microbiol 2011; 77:3484-92. [PMID: 21441340 DOI: 10.1128/aem.02669-10] [Citation(s) in RCA: 102] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
This study aimed at investigating the antifungal activity of Wickerhamomyces anomalus and sourdough lactic acid bacteria to extend the shelf life of wheat flour bread. The antifungal activity was assayed by agar diffusion, growth rate inhibition, and conidial germination assays, using Penicillium roqueforti DPPMAF1 as the indicator fungus. Sourdough fermented by Lactobacillus plantarum 1A7 (S1A7) and dough fermented by W. anomalus LCF1695 (D1695) were selected and characterized. The water/salt-soluble extract of S1A7 was partially purified, and several novel antifungal peptides, encrypted into sequences of Oryza sativa proteins, were identified. The water/salt-soluble extract of D1695 contained ethanol and, especially, ethyl acetate as inhibitory compounds. As shown by growth inhibition assays, both water/salt-soluble extracts had a large inhibitory spectrum, with some differences, toward the most common fungi isolated from bakeries. Bread making at a pilot plant was carried out with S1A7, D1695, or a sourdough started with a combination of both strains (S1A7-1695). Slices of the bread manufactured with S1A7-1695 did not show contamination by fungi until 28 days of storage in polyethylene bags at room temperature, a level of protection comparable to that afforded by 0.3% (wt/wt) calcium propionate. The effect of sourdough fermentation with W. anomalus LCF1695 was also assessed based on rheology and sensory properties.
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Use of sourdough fermentation and pseudo-cereals and leguminous flours for the making of a functional bread enriched of γ-aminobutyric acid (GABA). Int J Food Microbiol 2010; 137:236-45. [DOI: 10.1016/j.ijfoodmicro.2009.12.010] [Citation(s) in RCA: 160] [Impact Index Per Article: 11.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2009] [Revised: 11/11/2009] [Accepted: 12/06/2009] [Indexed: 11/24/2022]
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