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Zeng X, Wang Y, Yang S, Liu Y, Li X, Liu D. The functionalities and applications of whey/whey protein in fermented foods: a review. Food Sci Biotechnol 2024; 33:769-790. [PMID: 38371680 PMCID: PMC10866834 DOI: 10.1007/s10068-023-01460-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2023] [Revised: 10/01/2023] [Accepted: 10/10/2023] [Indexed: 02/20/2024] Open
Abstract
Whey, a major by-product of cheese production, is primarily composed of whey protein (WP). To mitigate environmental pollution, it is crucial to identify effective approaches for fully utilizing the functional components of whey or WP to produce high-value-added products. This review aims to illustrate the active substances with immunomodulatory, metabolic syndrome-regulating, antioxidant, antibacterial, and anti-inflammatory activities produced by whey or WP through fermentation processes, and summarizes the application and the effects of whey or WP on nutritional properties and health promotion in fermented foods. All these findings indicate that whey or WP can serve as a preservative, a source of high-protein dietary, and a source of physiologically active substance in the production of fermented foods. Therefore, expanding the use of whey or WP in fermented foods is of great importance for converting whey into value-added products, as well as reducing whey waste and potential contamination.
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Affiliation(s)
- Xiaorong Zeng
- Institute of Nutrition and Food Hygiene, School of Public Health, Lanzhou University, Lanzhou, 730000 China
| | - Yujie Wang
- Institute of Nutrition and Food Hygiene, School of Public Health, Lanzhou University, Lanzhou, 730000 China
| | - Shuda Yang
- Institute of Nutrition and Food Hygiene, School of Public Health, Lanzhou University, Lanzhou, 730000 China
| | - Yijun Liu
- Institute of Nutrition and Food Hygiene, School of Public Health, Lanzhou University, Lanzhou, 730000 China
| | - Xing Li
- Zhangye Water Saving Agricultural Experimental Station, Gansu Academy of Agricultural Sciences, Zhangye, 734000 China
| | - Diru Liu
- Institute of Nutrition and Food Hygiene, School of Public Health, Lanzhou University, Lanzhou, 730000 China
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Arrieta-Echeverri MC, Fernandez GJ, Duarte-Riveros A, Correa-Álvarez J, Bardales JA, Villanueva-Mejía DF, Sierra-Zapata L. Multi-omics characterization of the microbial populations and chemical space composition of a water kefir fermentation. Front Mol Biosci 2023; 10:1223863. [PMID: 37849822 PMCID: PMC10577418 DOI: 10.3389/fmolb.2023.1223863] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2023] [Accepted: 09/11/2023] [Indexed: 10/19/2023] Open
Abstract
In recent years, the popularity of fermented foods has strongly increased based on their proven health benefits and the adoption of new trends among consumers. One of these health-promoting products is water kefir, which is a fermented sugary beverage based on kefir grains (symbiotic colonies of yeast, lactic acid and acetic acid bacteria). According to previous knowledge and the uniqueness of each water kefir fermentation, the following project aimed to explore the microbial and chemical composition of a water kefir fermentation and its microbial consortium, through the integration of culture-dependent methods, compositional metagenomics, and untargeted metabolomics. These methods were applied in two types of samples: fermentation grains (inoculum) and fermentation samples collected at different time points. A strains culture collection of ∼90 strains was established by means of culture-dependent methods, mainly consisting of individuals of Pichia membranifaciens, Acetobacter orientalis, Lentilactobacillus hilgardii, Lacticaseibacillus paracasei, Acetobacter pomorum, Lentilactobacillus buchneri, Pichia kudriavzevii, Acetobacter pasteurianus, Schleiferilactobacillus harbinensis, and Kazachstania exigua, which can be further studied for their use in synthetic consortia formulation. In addition, metabarcoding of each fermentation time was done by 16S and ITS sequencing for bacteria and yeast, respectively. The results show strong population shifts of the microbial community during the fermentation time course, with an enrichment of microbial groups after 72 h of fermentation. Metataxonomics results revealed Lactobacillus and Acetobacter as the dominant genera for lactic acid and acetic acid bacteria, whereas, for yeast, P. membranifaciens was the dominant species. In addition, correlation and systematic analyses of microbial growth patterns and metabolite richness allowed the recognition of metabolic enrichment points between 72 and 96 h and correlation between microbial groups and metabolite abundance (e.g., Bile acid conjugates and Acetobacter tropicalis). Metabolomic analysis also evidenced the production of bioactive compounds in this fermented matrix, which have been associated with biological activities, including antimicrobial and antioxidant. Interestingly, the chemical family of Isoschaftosides (C-glycosyl flavonoids) was also found, representing an important finding since this compound, with hepatoprotective and anti-inflammatory activity, had not been previously reported in this matrix. We conclude that the integration of microbial biodiversity, cultured species, and chemical data enables the identification of relevant microbial population patterns and the detection of specific points of enrichment during the fermentation process of a food matrix, which enables the future design of synthetic microbial consortia, which can be used as targeted probiotics for digestive and metabolic health.
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Affiliation(s)
| | - Geysson Javier Fernandez
- Infectious Diseases Biology and Control Group (BCEI), Universidad de Antioquia UdeA, Medellín, Colombia
| | | | - Javier Correa-Álvarez
- Research Group CIBIOP, School of Applied Sciences and Engineering, Universidad EAFIT, Medellín, Antioquia, Colombia
| | | | | | - Laura Sierra-Zapata
- Research Group CIBIOP, School of Applied Sciences and Engineering, Universidad EAFIT, Medellín, Antioquia, Colombia
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Chen F, Chen YP, Wu H, Li Y, Zhang S, Ke J, Yao JY. Characterization of tea (Camellia sinensis L.) flower extract and insights into its antifungal susceptibilities of Aspergillus flavus. BMC Complement Med Ther 2023; 23:286. [PMID: 37580785 PMCID: PMC10424394 DOI: 10.1186/s12906-023-04122-5] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2023] [Accepted: 08/09/2023] [Indexed: 08/16/2023] Open
Abstract
BACKGROUND Tea (Camellia sinensis L.) flowers will compete with tea leaves in nutrition and are abandoned as an undesirable by-product. In this study, the biological efficacy of tea flowers was investigated. Further exploration of its antifungal activity was explained. METHODS Tea flowers harvested from China were characterized in term of component, antioxidant ability, tyrosinase inhibition, and antifungal ability. Chemical compounds of tea flowers were analyzed by LC-MS. Disinfectant compounds were identified in tea flowers, and 2-ketobutyric acid exhibited antifungal activity against Aspergillus flavusCCTCC AF 2023038. The antifungal mechanism of 2-ketobutyric acid was further investigated by RNA-seq. RESULTS Water-soluble tea flower extracts (TFEs) exhibited free radical scavenging activity against 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2, 2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)(ABTS) as well as a high ferric-reducing ability. However, no inhibition of tyrosinase activity was observed. In the antifungal test, 6.4 mg/mL TFE reached 71.5% antifungal rate and the electrical conductivity of the culture broth increased with increasing concentration of TFE, implying that it damaged the fungal cell membrane by the TFE. Several disinfectants were identified in TFE by LC-MS, and 2-ketobutyric acid was also confirmed to be capable of fungal inhibition. Propidium iodide (PI) staining indicated that 2-ketobutyric acid caused damage to the cell membrane. RNA-seq analysis revealed that 3,808 differentially expressed genes (DEGs) were found in A. flavus CCTCC AF 2023038 treated by 2-ketobutyric acid, and more than 1,000 DEGs involved in the integral and intrinsic component of membrane were affected. Moreover, 2-ketobutyric acid downregulated aflatoxin biosynthesis genes and decreased the aflatoxin production. CONCLUSIONS Overall, TFE exhibited excellent antioxidant ability and fungal inhibition against A. flavus CCTCC AF 2023038 due to its abundant disinfectant compounds. As a recognized food additive, 2-ketobutyric acid is safe to use in the food industry and can be utilized as the basis for the research and development of strong fungicides.
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Affiliation(s)
- Fangfang Chen
- Department of Public Health and Medical Technology, Xiamen Medical College, Xiamen, Fujian, 361023, China
- Engineering Research Center of Natural Cosmeceuticals College of Fujian Province, Xiamen Medical College, Xiamen, Fujian, 361023, China
| | - Yu-Pei Chen
- Department of Public Health and Medical Technology, Xiamen Medical College, Xiamen, Fujian, 361023, China.
- Engineering Research Center of Natural Cosmeceuticals College of Fujian Province, Xiamen Medical College, Xiamen, Fujian, 361023, China.
- School of Public Health, Fujian Medical University, Fuzhou, Fujian Province, China.
| | - Hongtan Wu
- Department of Public Health and Medical Technology, Xiamen Medical College, Xiamen, Fujian, 361023, China
- Engineering Research Center of Natural Cosmeceuticals College of Fujian Province, Xiamen Medical College, Xiamen, Fujian, 361023, China
| | - Ya Li
- Department of Public Health and Medical Technology, Xiamen Medical College, Xiamen, Fujian, 361023, China
- Engineering Research Center of Natural Cosmeceuticals College of Fujian Province, Xiamen Medical College, Xiamen, Fujian, 361023, China
| | - Shudi Zhang
- Department of Public Health and Medical Technology, Xiamen Medical College, Xiamen, Fujian, 361023, China
- Engineering Research Center of Natural Cosmeceuticals College of Fujian Province, Xiamen Medical College, Xiamen, Fujian, 361023, China
| | - Jincheng Ke
- Department of Dermatology, The Second Affiliated Hospital of Xiamen Medical College, Xiamen, Fujian, 361000, China
| | - Jeng-Yuan Yao
- Department of Basic Medicine, Xiamen Medical College, Xiamen, Fujian, 361023, China
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Qiu Y, Wang Y, Li Y. Solvent-Free Microwave Extraction of Essential Oils from Litsea cubeba (Lour.) Pers. at Different Harvesting Times and Their Skin-Whitening Cosmetic Potential. Antioxidants (Basel) 2022; 11:antiox11122389. [PMID: 36552598 PMCID: PMC9774158 DOI: 10.3390/antiox11122389] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2022] [Revised: 11/26/2022] [Accepted: 11/29/2022] [Indexed: 12/03/2022] Open
Abstract
Litsea cubeba fruit, which has the highest content of essential oils in the plant, is an important woody oil plant resource. In this study, the influence of the solvent-free microwave extraction (SFME) and hydrodistillation (HD) techniques on the extraction of L. cubeba fruit essential oils was investigated in terms of yield, kinetics, and chemical composition, where the former conditions were optimized by the response surface design. The maximal essential oil yield was obtained under the optimal SFME process conditions (442 W and 24 min), where the irradiation time was the most important variable (p < 0.0001). Regardless of the extraction method used, the influence of harvesting time on L. cubeba fruit essential oils were quantitatively and qualitatively analyzed afterwards, where the SFME essential oil from July showed its superiority over the others regarding its higher extraction yield and better bioactivities. Compared with the HD method, the SFME approach could significantly enhance the yield of essential oils extracted from June to August by nearly 47% with the advantages of saving energy and low environmental impact. Interestingly, the SFME method could selectively extract monoterpene hydrocarbons such as D-limonene with relation to different compositions and bioactivities. Moreover, SFME essential oil showed a better inhibitory effect on tyrosinase and melanogenesis, indicating its skin-whitening potential as a new promising natural cosmetic ingredient.
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Affiliation(s)
- Yufei Qiu
- Guangdong International Joint Research Center for Oilseeds Biorefinery, Nutrition and Safety, Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China
| | - Yong Wang
- Guangdong International Joint Research Center for Oilseeds Biorefinery, Nutrition and Safety, Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China
| | - Ying Li
- Guangdong International Joint Research Center for Oilseeds Biorefinery, Nutrition and Safety, Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China
- Qingyuan Yaokang Biotechnology, Qingyuan 513200, China
- Correspondence: ; Tel.: +86-20-85220032; Fax: +86-20-8522-6630
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Păcularu-Burada B, Ceoromila (Cantaragiu) AM, Vasile MA, Bahrim GE. Novel insights into different kefir grains usefulness as valuable multiple starter cultures to achieve bioactive gluten-free sourdoughs. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113670] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
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