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Yang H, Huang L, Zhao D, Zhao H, Chen Y, Li Y, Zeng Y. Protective effect of wheat gluten peptides against ethanol-stress damage in yeast cell and identification of anti-ethanol peptides. Lebensm Wiss Technol 2024; 192:115732. [DOI: 10.1016/j.lwt.2024.115732] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 07/02/2024]
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2
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Wu C, Guo J, Jian H, Liu L, Zhang H, Yang N, Xu H, Lei H. Bioactive dipeptides enhance the tolerance of lager yeast to ethanol-oxidation cross-stress by regulating the multilevel defense system. Food Microbiol 2023; 114:104288. [PMID: 37290871 DOI: 10.1016/j.fm.2023.104288] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2022] [Revised: 04/14/2023] [Accepted: 04/17/2023] [Indexed: 06/10/2023]
Abstract
Although high gravity brewing technology has been widely used for beer industries due to its economic benefits, yeast cells are subjected to multiple environmental stresses throughout the fermentation process. Eleven bioactive dipeptides (LH, HH, AY, LY, IY, AH, PW, TY, HL, VY, FC) were selected to evaluate their effects on cell proliferation, cell membrane defense system, antioxidant defense system and intracellular protective agents of lager yeast against ethanol-oxidation cross-stress. Results showed that the multiple stresses tolerance and fermentation performance of lager yeast were enhanced by bioactive dipeptides. Cell membrane integrity was improved by bioactive dipeptides through altering the structure of macromolecular compounds of the cell membrane. Intracellular reactive oxygen species (ROS) accumulation was significantly decreased by bioactive dipeptides, especially for FC, decreasing by 33.1%, compared with the control. The decrease of ROS was closely related to the increase of mitochondrial membrane potential, intracellular antioxidant enzyme activities including superoxide dismutase (SOD), catalase (CAT) and peroxidase (POD), and glycerol level. In addition, bioactive dipeptides could regulate the expression of key genes (GPD1, OLE1, SOD2, PEX11, CTT1, HSP12) to enhance the multilevel defense systems under ethanol-oxidation cross-stress. Therefore, bioactive dipeptides should be potentially efficient and feasible bioactive ingredients to improve the multiple stresses tolerance of lager yeast during high gravity fermentation.
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Affiliation(s)
- Caiyun Wu
- College of Food Science and Engineering, Northwest A&F University, Yangling, 712100, China.
| | - Jiayu Guo
- College of Food Science and Engineering, Northwest A&F University, Yangling, 712100, China.
| | - Haoyu Jian
- College of Food Science and Engineering, Northwest A&F University, Yangling, 712100, China.
| | - Li Liu
- College of Food Science and Engineering, Northwest A&F University, Yangling, 712100, China.
| | - Hexin Zhang
- College of Food Science and Engineering, Northwest A&F University, Yangling, 712100, China.
| | - Nana Yang
- College of Food Science and Engineering, Northwest A&F University, Yangling, 712100, China.
| | - Huaide Xu
- College of Food Science and Engineering, Northwest A&F University, Yangling, 712100, China.
| | - Hongjie Lei
- College of Food Science and Engineering, Northwest A&F University, Yangling, 712100, China.
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Condor BE, de Luna MDG, Chang YH, Chen JH, Leong YK, Chen PT, Chen CY, Lee DJ, Chang JS. Bioethanol production from microalgae biomass at high-solids loadings. BIORESOURCE TECHNOLOGY 2022; 363:128002. [PMID: 36155816 DOI: 10.1016/j.biortech.2022.128002] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/07/2022] [Revised: 09/14/2022] [Accepted: 09/16/2022] [Indexed: 06/16/2023]
Abstract
Industrial adoption of microalgae biofuel technology has always been hindered by its economic viability. To increase the feasibility of bioethanol production from microalgae, fermentation was applied to Chlorella vulgaris FSP-E biomass at high-solids loading conditions. First, Chlorella vulgaris FSP-E was cultivated to produce microalgae biomass with high carbohydrate content. Next, different ethanol-producing microorganisms were screened. Saccharomyces cerevisiae FAY-1 showed no inhibition when fermenting high initial glucose concentrations and was selected for the fermentation experiments at high-solids loadings. Optimization of acid hydrolysis at high biomass loading was also performed. The fermentation of microalgal biomass hydrolysate produced a final ethanol concentration and yield higher than most reported literature using microalgae feedstock. In addition, the kinetics of bioethanol fermentation of microalgae hydrolysate under high-solids loading were evaluated. These results showed the potential of fermenting microalgae biomass at high-solids loading in improving the viability of microalgae bioethanol production.
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Affiliation(s)
- Billriz E Condor
- Energy Engineering Program, National Graduate School of Engineering, University of the Philippines Diliman, Quezon City 1101, Philippines
| | - Mark Daniel G de Luna
- Energy Engineering Program, National Graduate School of Engineering, University of the Philippines Diliman, Quezon City 1101, Philippines; Department of Chemical Engineering, College of Engineering, University of the Philippines Diliman, Quezon City 1101, Philippines
| | - Yu-Han Chang
- Department of Chemical Engineering, National Cheng Kung University, Tainan 701, Taiwan
| | - Jih-Heng Chen
- Research Center for Smart Sustainable Circular Economy, Tunghai University, Taichung, Taiwan
| | - Yoong Kit Leong
- Department of Chemical and Materials Engineering, Tunghai University, Taichung, Taiwan
| | - Po-Ting Chen
- Department of Biotechnology and Food Technology, Southern Taiwan University of Science and Technology, Tainan 71005, Taiwan
| | - Chun-Yen Chen
- University Center for Bioscience and Biotechnology, National Cheng Kung University, Tainan 701, Taiwan
| | - Duu-Jong Lee
- Department of Mechanical Engineering, City University of Hong Kong, Kowloon Tang, Hong Kong
| | - Jo-Shu Chang
- Department of Chemical Engineering, National Cheng Kung University, Tainan 701, Taiwan; Research Center for Smart Sustainable Circular Economy, Tunghai University, Taichung, Taiwan; Department of Chemical and Materials Engineering, Tunghai University, Taichung, Taiwan; Department of Chemical Engineering and Materials Science, Yuan Ze University, Chung-Li 32003, Taiwan.
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Banerjee J, Bar N, Basu RK, Banik AK, Das SK. Effect of complex nutrients, amino acids, vitamins on Ni(II) biosorption from aqueous solution by Ni(II) resistant Saccharomyces cerevisiae AJ208. INTERNATIONAL JOURNAL OF PHYTOREMEDIATION 2022; 25:1095-1105. [PMID: 36200732 DOI: 10.1080/15226514.2022.2128715] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/27/2023]
Abstract
The paper aims to establish and enhance the microorganism's successful growth, proper activity, and biosorption potency for Ni(II) biosorption from an aqueous solution using 5,000 mg/l Ni(II) resistant Saccharomyces cerevisiae AJ208. Complex nutrients, amino acids, and vitamins were added to the specifically optimized fermentation media as essential growth factors. Amino acids such as L-cysteine (0.0002 g/ml), L-Proline (0.0002 g/ml), L-Lysine (0.0002 g/ml), L-tryptophan (0.0001 g/ml) and L-Histidine (0.0003 g/ml) led to an increase of more than 87% biosorption. Vitamins such as, Ascorbic acids (0.01 × 10-8 g/ml), folic acids (0.01 × 10-8 g/ml), pyridoxine-HCl (0.01 × 10-8 g/ml),Thiamin-HCl (0.05 × 10-8 g/ml) promotes biosorption more than 91%. The Ni(II) bio-removal increased with complex nutrients like soybean meal, malt extract, and yeast extract at the concentration of 0.03, 0.4, 0.05 in g/ml, and nickel removal reached more than 85%. The multiple linear regression (MLR) and ANN application of the experimental data have predicted Ni(II) percentage removal well. This adsorption shows that the proposed Ni(II) removal process using complex nutrients is environmentally friendly and economically feasible.Novelty statement: This study evaluates a cost-effective approach to bioremediation of Ni(II) by using complex nutrients as a growth factor. Media enriched with complex nutrients is cheap than chemical media. Ni(II) Removal significant increased up to 87%, 88.34%, 96% with soybean meal, L-proline, and L-ascorbic acids at 3,000 mg/l initial Ni(II) concentration using newly developed 5,000 mg/l Ni(II) resistant Saccharomyces cerevisiae AJ208 and their NCBI accession number: MZ027228 (AJ208 ITS 1) and MZ027229 (AJ208 ITS 2).
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Affiliation(s)
- Jayeeta Banerjee
- Department of Chemical Engineering, University of Calcutta - Rajabazar Science College Campus, Kolkata, India
| | - Nirjhar Bar
- Department of Chemical Engineering, University of Calcutta - Rajabazar Science College Campus, Kolkata, India
- Physics, St. James' School, Kolkata, India
| | - Ranjan Kumar Basu
- Department of Chemical Engineering, University of Calcutta - Rajabazar Science College Campus, Kolkata, India
| | - Ajit Kumar Banik
- Department of Chemical Engineering, University of Calcutta - Rajabazar Science College Campus, Kolkata, India
| | - Sudip Kumar Das
- Department of Chemical Engineering, University of Calcutta - Rajabazar Science College Campus, Kolkata, India
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Li Q, Chen M, Coldea TE, Yang H, Zhao H. Ultrasound Pretreatment of Brewer’s Spent Grain Protein Enhances the Yeast Growth- and Fermentation-Promoting Activity of Its Resultant Hydrolysates. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02912-2] [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]
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6
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Jin X, Yang H, Chen M, Coldea TE, Zhao H. Improved osmotic stress tolerance in brewer's yeast induced by wheat gluten peptides. Appl Microbiol Biotechnol 2022; 106:4995-5006. [PMID: 35819513 DOI: 10.1007/s00253-022-12073-z] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2022] [Revised: 06/28/2022] [Accepted: 07/02/2022] [Indexed: 11/30/2022]
Abstract
The influences of three wheat gluten peptides (WGP-LL, WGP-LML, and WGP-LLL) on the osmotic stress tolerance and membrane lipid component in brewer's yeast were investigated. The results demonstrated that the growth and survival of yeast under osmotic stress were enhanced by WGP supplementation. The addition of WGP upregulated the expressions of OLE1 (encoded the delta-9 fatty acid desaturase) and ERG1 (encoded squalene epoxidase) genes under osmotic stress. At the same time, WGP addition enhanced palmitoleic acid (C16:1) content, unsaturated fatty acids/saturated fatty acids ratio, and the amount of ergosterol in yeast cells under osmotic stress. Furthermore, yeast cells in WGP-LL and WGP-LLL groups were more resistant to osmotic stress. WGP-LL and WGP-LLL addition caused 25.08% and 27.02% increase in membrane fluidity, 22.36% and 29.54% reduction in membrane permeability, 18.38% and 14.26% rise in membrane integrity in yeast cells, respectively. In addition, scanning electron microscopy analysis revealed that the addition of WGP was capable of maintaining yeast cell morphology and reducing cell membrane damage under osmotic stress. Thus, alteration of membrane lipid component by WGP was an effective approach for increasing the growth and survival of yeast cells under osmotic stress. KEY POINTS: •WGP addition enhanced cell growth and survival of yeast under osmotic stress. •WGP addition increased unsaturated fatty acids and ergosterol contents in yeast. •WGP supplementation improved membrane homeostasis in yeast at osmotic stress.
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Affiliation(s)
- Xiaofan Jin
- School of Food Science and Engineering, South China University of Technology, Guangzhou, 510640, China
| | - Huirong Yang
- College of Food Science and Technology, Southwest Minzu University, Chengdu, 610041, China.
| | - Moutong Chen
- Guangdong Provincial Key Laboratory of Microbial Safety and Health, State Key Laboratory of Applied Microbiology Southern China, Institute of Microbiology, Guangdong Academy of Sciences, Guangzhou, 510070, China
| | - Teodora Emilia Coldea
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 400372, Cluj-Napoca-Napoca, Romania
| | - Haifeng Zhao
- School of Food Science and Engineering, South China University of Technology, Guangzhou, 510640, China. .,Research Institute for Food Nutrition and Human Health, Guangzhou, 510640, China.
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7
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Jin X, Yang H, Coldea TE, Andersen ML, Zhao H. Wheat Gluten Peptides Enhance Ethanol Stress Tolerance by Regulating the Membrane Lipid Composition in Yeast. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:5057-5065. [PMID: 35426662 DOI: 10.1021/acs.jafc.2c00236] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/14/2023]
Abstract
Wheat gluten peptides (WGPs), identified as Leu-Leu (LL), Leu-Leu-Leu (LLL), and Leu-Met-Leu (LML), were tested for their impacts on cell growth, membrane lipid composition, and membrane homeostasis of yeast under ethanol stress. The results showed that WGP supplementation could strengthen cell growth and viability and enhance the ethanol stress tolerance of yeast. WGP supplementation increased the expressions of OLE1 and ERG1 and enhanced the levels of oleic acid (C18:1) and ergosterol in yeast cell membranes. Moreover, LLL and LML exhibited a better protective effect for yeast under ethanol stress compared to LL. LLL and LML supplementation led to 20.3 ± 1.5% and 18.9 ± 1.7% enhancement in cell membrane fluidity, 21.8 ± 1.6% and 30.5 ± 1.1% increase in membrane integrity, and 26.3 ± 4.8% and 27.6 ± 4.6% decrease in membrane permeability in yeast under ethanol stress, respectively. The results from scanning electron microscopy (SEM) elucidated that WGP supplementation is favorable for the maintenance of yeast cell morphology under ethanol stress. All of these results revealed that WGP is an efficient enhancer for improving the ethanol stress tolerance of yeast by regulating the membrane lipid composition.
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Affiliation(s)
- Xiaofan Jin
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Huirong Yang
- College of Food Science and Technology, Southwest Minzu University, Chengdu 610041, China
| | - Teodora Emilia Coldea
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, Cluj-Napoca 400372, Romania
| | - Mogens Larsen Andersen
- Department of Food Science, Faculty of Science, University of Copenhagen, Frederiksberg C DK-1958, Denmark
| | - Haifeng Zhao
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
- Research Institute for Food Nutrition and Human Health, Guangzhou 510640, China
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8
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Effects of a commercial peptidase on rheology, microstructure, gluten properties of wheat dough and bread quality. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113266] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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9
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Jin X, Yang H, Coldea TE, Xu Y, Zhao H. Metabonomic analysis reveals enhanced growth and ethanol production of brewer's yeast by wheat gluten hydrolysates and potassium supplementation. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111387] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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10
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Yang H, Coldea TE, Zeng Y, Zhao H. Wheat gluten hydrolysates promotes fermentation performance of brewer's yeast in very high gravity worts. BIORESOUR BIOPROCESS 2021; 8:5. [PMID: 38650257 PMCID: PMC10973751 DOI: 10.1186/s40643-020-00355-1] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2020] [Accepted: 12/17/2020] [Indexed: 11/10/2022] Open
Abstract
The effects of wheat gluten hydrolysates (WGH) and their ethanol elution fractions obtained on XAD-16 resin on physiological activity and fermentation performance of brewer's yeast during very-high-gravity (VHG) worts fermentation were investigated. The results showed that the addition of WGH and their elution fractions in VHG worts significantly enhanced yeast biomass and viability, and further increased the fermentability, ethanol yield and productivity of yeast. Supplementation with 40% ethanol fraction exhibited the highest biomass (6.9 g/L dry cell), cell viability, fermentability (82.05%), ethanol titer (12.19%, v/v) and ethanol productivity during VHG worts fermentation. In addition, 40% ethanol fraction supplementation also caused the most consumption of amino acid and the highest accumulation of intracellular glycerol and trehalose, 15.39% of increase in cell-membrane integrity, 39.61% of enhancement in mitochondrial membrane potential (MMP), and 18.94% of reduction in intracellular reactive oxygen species (ROS) level in yeast under VHG conditions. Therefore, WGH supplementation was an efficient method to improve fermentation performance of brewer's yeast during VHG worts.
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Affiliation(s)
- Huirong Yang
- College of Food Science and Technology, Southwest Minzu University, Chengdu, 610041, China
| | - Teodora Emilia Coldea
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 400372, Cluj-Napoca, Romania
| | - Yingjie Zeng
- College of Food Science and Technology, Southwest Minzu University, Chengdu, 610041, China
| | - Haifeng Zhao
- School of Food Science and Engineering, South China University of Technology, Guangzhou, 510640, China.
- Research Institute for Food Nutrition and Human Health, Guangzhou, 510640, China.
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Li YC, Du W, Meng FB, Rao JW, Liu DY, Peng LX. Tartary buckwheat protein hydrolysates enhance the salt tolerance of the soy sauce fermentation yeast Zygosaccharomyces rouxii. Food Chem 2020; 342:128382. [PMID: 33092918 DOI: 10.1016/j.foodchem.2020.128382] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2020] [Revised: 09/23/2020] [Accepted: 10/10/2020] [Indexed: 01/12/2023]
Abstract
Supplementation of protein hydrolysate is an important strategy to improve the salt tolerance of soy sauce aroma-producing yeast. In the present study, Tartary buckwheat protein hydrolysates (BPHs) were prepared and separated by ultrafiltration into LM-1 (<1 kDa) and HM-2 (1-300 kDa) fractions. The supplementation of HM-2 fraction could significantly improve cell growth and fermentation of soy sauce aroma-producing yeast Zygosaccharomyces rouxii As2.180 under high salt (12%, w/w) conditions. However, the LM-1 fraction inhibited strain growth and fermentation. The addition of HM-2 promoted yeast cell accumulation of K+, removal of cytosolic Na+ and accumulation of glycerol. Furthermore, the HM-2 fraction improved the cell membrane integrity and mitochondrial membrane and decreased intracellular ROS accumulation of the strain. The above results indicated that the supplementation of BPHs with a molecular weight of 1-300 kDa is a potentially effective and feasible strategy for improving the salt tolerance of soy sauce aroma-producing yeast Z. rouxii.
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Affiliation(s)
- Yun-Cheng Li
- School of Food and Biological Engineering, Chengdu University, Chengdu 610106, PR China; Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Chengdu 610106, PR China
| | - Wen Du
- School of Food and Biological Engineering, Chengdu University, Chengdu 610106, PR China
| | - Fan-Bing Meng
- School of Food and Biological Engineering, Chengdu University, Chengdu 610106, PR China; Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Chengdu 610106, PR China.
| | - Jia-Wei Rao
- School of Food and Biological Engineering, Chengdu University, Chengdu 610106, PR China
| | - Da-Yu Liu
- School of Food and Biological Engineering, Chengdu University, Chengdu 610106, PR China
| | - Lian-Xin Peng
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Chengdu 610106, PR China
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Kehinde BA, Panghal A, Garg MK, Sharma P, Chhikara N. Vegetable milk as probiotic and prebiotic foods. ADVANCES IN FOOD AND NUTRITION RESEARCH 2020; 94:115-160. [PMID: 32892832 DOI: 10.1016/bs.afnr.2020.06.003] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
Vegetable milks are fast gaining attention on the global scale as the possible alternatives due to concerns associated with milk consumption. In particular, issues varying from allergenic constituents and lactose intolerance to social and religious beliefs among consumers have induced an increase in the market demand for vegetable milks. Their concomitant nutritional and bioactive components appraise them of the suitable profile for the food-based carriage and delivery of probiotics. More so, the presence of prebiotics in their natural configuration makes them serviceable for the assurance of the needed probiotic viability, subsequent to their exposure to digestive conditions. On another note, their availability, ease of processing, and cost-effectiveness have been established as other possible rationales behind their adoption. This chapter comprehensively delineates the probiotic and prebiotic food-usage of vegetable milks. Captions related with consumer concerns, processing operations, nutritional and prebiotic constitutions, metabolic interactions during probiotic fermentation, and associated health benefits of vegetable milks are discoursed.
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Affiliation(s)
- Bababode Adesegun Kehinde
- Department of Biosystems and Agricultural Engineering, University of Kentucky, Lexington, KY, United States
| | - Anil Panghal
- Department of Processing and Food Engineering, AICRP-PHET, Chaudhary Charan Singh Haryana Agricultural University, Hisar, India
| | - M K Garg
- Department of Processing and Food Engineering, AICRP-PHET, Chaudhary Charan Singh Haryana Agricultural University, Hisar, India
| | - Poorva Sharma
- Department of Food Technology and Nutrition, Lovely Professional University, Phagwara, Punjab, India
| | - Navnidhi Chhikara
- Department of Food Technology, Guru Jambheshwar University of Science and Technology, Hisar, India.
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Liu M, Liu X, Li Y. Soybean peptides' cryoprotective effects on
Saccharomyces cerevisiae
fermenting power in frozen dough and maintenance of the Chinese steamed bread qualities. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14572] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
Affiliation(s)
- Menglan Liu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Engineering and Technology Research Center of Food Additives Beijing Technology and Business University Beijing China
| | - Xinqi Liu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Engineering and Technology Research Center of Food Additives Beijing Technology and Business University Beijing China
| | - You Li
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Engineering and Technology Research Center of Food Additives Beijing Technology and Business University Beijing China
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14
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Soybean peptides promote yoghurt fermentation and quality. Biotechnol Lett 2020; 42:1927-1937. [PMID: 32419046 DOI: 10.1007/s10529-020-02912-2] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/06/2020] [Accepted: 05/12/2020] [Indexed: 10/24/2022]
Abstract
OBJECTIVES This research paper was to investigate the influence of soybean peptides addition on viable count of lactic acid bacteria, physicochemical parameters, flavor, and sensory evaluation of yoghurt. RESULTS The number of fermenting strains (Streptococcus thermophilus + Lactobacillus delbrueckii subsp. bulgaricus) cells in yoghurt (stored at 4 °C for 19 days) added with 0.2% (w/v) of soybean peptides (808.34 Da) reached 1.4 times higher bacterial number than in the control group. A total of 34 volatile substances were detected in this study, while there were 22 volatiles occurred in the control group yoghurt, 30 volatiles were detected in yoghurt added with 0.2% soybean peptides. There was no significant difference in sensory evaluation (p > 0.05) between the yoghurt with and without soybean peptides. CONCLUSIONS In our study, the addition of soybean peptides (0.2%) can be effective both in maintaining the viable bacterial count and yoghurt quality.
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Xu Y, Yang H, Brennan CS, Coldea TE, Zhao H. Cellular mechanism for the improvement of multiple stress tolerance in brewer's yeast by potassium ion supplementation. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14491] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
Affiliation(s)
- Yingchao Xu
- School of Food Science and Engineering South China University of Technology Guangzhou 510640 China
| | - Huirong Yang
- School of Food Science and Engineering South China University of Technology Guangzhou 510640 China
| | - Charles S. Brennan
- Department of Wine, Food and Molecular Biosciences Lincoln University Lincoln 7464 Canterbury New Zealand
| | - Teodora Emilia Coldea
- Faculty of Food Science and Technology University of Agricultural Sciences and Veterinary Medicine Cluj‐Napoca 400372 Romania
| | - Haifeng Zhao
- School of Food Science and Engineering South China University of Technology Guangzhou 510640 China
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Yang H, Zong X, Xu Y, Li W, Zeng Y, Zhao H. Efficient fermentation of very high-gravity worts by brewer's yeast with wheat gluten hydrolysates and their ultrafiltration fractions supplementations. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.02.068] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
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17
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Yang H, Zong X, Xu Y, Zeng Y, Zhao H. Wheat gluten hydrolysates and their fractions improve multiple stress tolerance and ethanol fermentation performances of yeast during very high-gravity fermentation. INDUSTRIAL CROPS AND PRODUCTS 2019; 128:282-289. [DOI: 10.1016/j.indcrop.2018.11.026] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 07/02/2024]
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