1
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Guo Q, Peng J, He Y. A Systematic Comparative Study on the Physicochemical Properties, Volatile Compounds, and Biological Activity of Typical Fermented Soy Foods. Foods 2024; 13:415. [PMID: 38338550 PMCID: PMC10855112 DOI: 10.3390/foods13030415] [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: 01/08/2024] [Revised: 01/24/2024] [Accepted: 01/25/2024] [Indexed: 02/12/2024] Open
Abstract
Fermented soy foods can effectively improve the unpleasant odor of soybean and reduce its anti-nutritional factors while forming aromatic and bioactive compounds. However, a differential analysis of characteristic flavor and function among different fermented soy foods has yet to be conducted. In this study, a systematic comparison of different fermented soy foods was performed using E-nose, HS-SMPE-GC×GC-MS, bioactivity validation, and correlation analysis. The results showed that soy sauce and natto flavor profiles significantly differed from other products. Esters and alcohols were the main volatile substances in furu, broad bean paste, douchi, doujiang, and soy sauce, while pyrazine substances were mainly present in natto. Phenylacetaldehyde contributed to the sweet aroma of furu, while 1-octene-3-ol played a crucial role in the flavor formation of broad bean paste. 2,3-Butanediol and ethyl phenylacetate contributed fruity and honey-like aromas to douchi, doujiang, and soy sauce, respectively, while benzaldehyde played a vital role in the flavor synthesis of douchi. All six fermented soy foods demonstrated favorable antioxidative and antibacterial activities, although their efficacy varied significantly. This study lays the foundation for elucidating the mechanisms of flavor and functionality formation in fermented soy foods, which will help in the targeted development and optimization of these products.
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Affiliation(s)
- Qingyan Guo
- Food Microbiology Key Laboratory of Sichuan Province, School of Food and Bioengineering, Xihua University, Chengdu 610039, China; (J.P.); (Y.H.)
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chengdu 610039, China
| | - Jiabao Peng
- Food Microbiology Key Laboratory of Sichuan Province, School of Food and Bioengineering, Xihua University, Chengdu 610039, China; (J.P.); (Y.H.)
| | - Yujie He
- Food Microbiology Key Laboratory of Sichuan Province, School of Food and Bioengineering, Xihua University, Chengdu 610039, China; (J.P.); (Y.H.)
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2
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Medhe SV, Kettawan AK, Kamble MT, Monboonpitak N, Thompson KD, Kettawan A, Pirarat N. Modification of Physiochemical and Techno-Functional Properties of Stink Bean ( Parkia speciosa) by Germination and Hydrothermal Cooking Treatment. Foods 2023; 12:4480. [PMID: 38137284 PMCID: PMC10743050 DOI: 10.3390/foods12244480] [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: 11/03/2023] [Revised: 12/06/2023] [Accepted: 12/12/2023] [Indexed: 12/24/2023] Open
Abstract
Stink bean, Parkia speciosa, is recognized as a significantly underutilized legume with versatile utility and diverse benefits. However, information on the impact of different processing methods, such as germination and hydrothermal cooking, is scarce on stink beans (SBs). Therefore, the current research aimed to explore the efficacy of germination (G) and hydrothermal cooking (HTC) on the physiochemical properties, proximate composition, techno-functional properties, and antioxidant potential of SB flour. Furthermore, Fourier transform infrared spectroscopy (FTIR) and field emission scanning electron microscopy (FESEM) were employed to assess structural and morphological changes. The results revealed that the physiochemical properties of SB were significantly enhanced through processing, with more pronounced improvements observed during germination. Additionally, SBG exhibited a significantly higher protein content and lower fat content compared to SBHTC and stink bean raw (SBR). Moreover, techno-functional properties such as color intensity, least gelation concentration, and pasting properties were significantly improved in SBG compared to SBHTC and SBR. FTIR analysis of SBG and SBHTC indicated structural modifications in the lipid, protein, and carbohydrate molecules. FESEM examination revealed morphological changes in SBG and SBHTC when compared to SBR. Importantly, SBG exhibited higher antioxidant activity and total phenolic content in comparison to SBHTC and SBR. Therefore, processed SB flour can be incorporated and utilized in product development, highlighting its potential as a plant-based protein source for protein-rich breakfast bars and cookies.
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Affiliation(s)
- Seema Vijay Medhe
- Department of Food Chemistry, Institute of Nutrition, Mahidol University, Salaya, Phutthamonthon, Nakhon Pathom 73170, Thailand; (S.V.M.); (A.K.K.); (N.M.)
- Wildlife, Exotic and Aquatic Animal Pathology Research Unit, Department of Pathology, Faculty of Veterinary Science, Chulalongkorn University, Bangkok 10330, Thailand;
| | - Aurawan Kringkasemsee Kettawan
- Department of Food Chemistry, Institute of Nutrition, Mahidol University, Salaya, Phutthamonthon, Nakhon Pathom 73170, Thailand; (S.V.M.); (A.K.K.); (N.M.)
| | - Manoj Tukaram Kamble
- Wildlife, Exotic and Aquatic Animal Pathology Research Unit, Department of Pathology, Faculty of Veterinary Science, Chulalongkorn University, Bangkok 10330, Thailand;
| | - Nuntawat Monboonpitak
- Department of Food Chemistry, Institute of Nutrition, Mahidol University, Salaya, Phutthamonthon, Nakhon Pathom 73170, Thailand; (S.V.M.); (A.K.K.); (N.M.)
| | | | - Aikkarach Kettawan
- Department of Food Chemistry, Institute of Nutrition, Mahidol University, Salaya, Phutthamonthon, Nakhon Pathom 73170, Thailand; (S.V.M.); (A.K.K.); (N.M.)
| | - Nopadon Pirarat
- Wildlife, Exotic and Aquatic Animal Pathology Research Unit, Department of Pathology, Faculty of Veterinary Science, Chulalongkorn University, Bangkok 10330, Thailand;
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3
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Ricci A, Lazzi C, Bernini V. Natural Antimicrobials: A Reservoir to Contrast Listeria monocytogenes. Microorganisms 2023; 11:2568. [PMID: 37894226 PMCID: PMC10609241 DOI: 10.3390/microorganisms11102568] [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: 08/31/2023] [Revised: 10/09/2023] [Accepted: 10/11/2023] [Indexed: 10/29/2023] Open
Abstract
Natural environments possess a reservoir of compounds exerting antimicrobial activity that are forms of defence for some organisms against others. Recently, they have become more and more attractive in the food sector due to the increasing demand for natural compounds that have the capacity to protect food from pathogenic microorganisms. Among foodborne pathogens, Listeria monocytogenes can contaminate food during production, distribution, or storage, and its presence is especially detected in fresh, raw food and ready-to-eat products. The interest in this microorganism is related to listeriosis, a severe disease with a high mortality rate that can occur after its ingestion. Starting from this premise, the present review aims to investigate plant extract and fermented plant matrices, as well as the compounds or mixtures of compounds produced during microbial fermentation processes that have anti-listeria activity.
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Affiliation(s)
- Annalisa Ricci
- Department of Food and Drug, University of Parma, Viale delle Scienze, 49/A, 43124 Parma, Italy; (C.L.); (V.B.)
| | - Camilla Lazzi
- Department of Food and Drug, University of Parma, Viale delle Scienze, 49/A, 43124 Parma, Italy; (C.L.); (V.B.)
- SITEIA.PARMA, Viale delle Scienze, Tecnopolo, Padiglione 33, 43124 Parma, Italy
| | - Valentina Bernini
- Department of Food and Drug, University of Parma, Viale delle Scienze, 49/A, 43124 Parma, Italy; (C.L.); (V.B.)
- SITEIA.PARMA, Viale delle Scienze, Tecnopolo, Padiglione 33, 43124 Parma, Italy
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4
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Sun J, Zhang Z, Yang K, Wei G, Li Y. In vitro antioxidant activity evaluation of pine nut peptides ( Pinus koraiensis) fermented by Bacillus subtilis LS-45. Prep Biochem Biotechnol 2023; 54:382-392. [PMID: 37565933 DOI: 10.1080/10826068.2023.2243507] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 08/12/2023]
Abstract
In this study, we utilized the remarkable capabilities of Bacillus subtilis ls-45 during the fermentation process to generate pine nut peptide. Through gene sequencing, we confirmed the proficiency of Bacillus subtilis ls-45 in producing protease, thereby serving as a valuable enzymatic source for protein hydrolysis. Our investigation focused on examining the variations in amino acid types and quantities between enzymatic pine nut protein peptide (EPP) and fermented pine nut protein polypeptide (FPP). Furthermore, we conducted a comprehensive assessment of the in vitro antioxidant activities of EPP and FPP, encompassing measurements of their Hydroxyl radical scavenging rate, Total reducing capacity, Superoxide anion scavenging rate, and ABTS+ radical scavenging rate. Notably, FPP exhibited superior antioxidant capacity compared to EPP. By employing semi-inhibitory mass concentration (IC50) analysis, we determined that FPP displayed enhanced efficacy in neutralizing hazardous free radicals when compared to EPP.
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Affiliation(s)
- Jiajia Sun
- College of Forestry, Northeast Forestry University, Harbin, China
| | - Zhi Zhang
- College of Forestry, Northeast Forestry University, Harbin, China
| | - Kexin Yang
- College of Forestry, Northeast Forestry University, Harbin, China
| | - Gang Wei
- College of Forestry, Northeast Forestry University, Harbin, China
| | - Yanxia Li
- Heilongjiang Academy of Forestry, Harbin, China
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5
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Dhiman A, Thakur K, Parmar V, Sharma S, Sharma R, Kaur G, Singh B, Suhag R. New insights into tailoring physicochemical and techno-functional properties of plant proteins using conventional and emerging technologies. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2023. [DOI: 10.1007/s11694-023-01919-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 04/03/2023]
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6
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Bioactive peptides derived from fermented foods: Preparation and biological activities. J Funct Foods 2023. [DOI: 10.1016/j.jff.2023.105422] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023] Open
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7
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Bioactive protein hydrolysates obtained from amaranth by fermentation with lactic acid bacteria and Bacillus species. Heliyon 2023; 9:e13491. [PMID: 36846651 PMCID: PMC9950839 DOI: 10.1016/j.heliyon.2023.e13491] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2022] [Revised: 01/04/2023] [Accepted: 01/31/2023] [Indexed: 02/05/2023] Open
Abstract
Protein hydrolysates are a promising source of bioactive peptides. One strategy by which they can be obtained is fermentation. This method uses the proteolytic system of microorganisms to hydrolyze the parental protein. Fermentation is a little-explored method for obtaining protein hydrolysates from amaranth. Different strains of lactic acid bacteria (LAB) and Bacillus species isolated from goat milk, broccoli, aguamiel, and amaranth flour were used in this work. First, the total protein degradation (%TPD) of amaranth demonstrated by the strains was determined. The results ranged from 0 to 95.95%, the strains that produced a higher %TPD were selected. These strains were identified by molecular biology and were found to correspond to the genera Enterococcus, Lactobacillus, Bacillus, and Leuconostoc. Fermentation was carried out with amaranth flour and the selected strains. After this process, water/salt extracts (WSE) containing the released protein hydrolysates were obtained from amaranth doughs. The peptide concentration was measured by the OPA method. The antioxidant, antihypertensive and antimicrobial activity of the WSE was evaluated. In the FRAP test, the best WSE was LR9 with a concentration of 1.99 μMTE/L ± 0.07. In ABTS, 18C6 obtained the highest concentration with 19.18 μMTE/L ± 0.96. In the DPPH test, there was no significant difference. In terms of antihypertensive activity, inhibition percentages ranging from 0 to 80.65% were obtained. Some WSE were found to have antimicrobial properties against Salmonella enterica and Listeria monocytogenes. Fermentation of amaranth with LAB and Bacillus spp. allowed the release of protein hydrolysates with antioxidant, antihypertensive, and antimicrobial activity.
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8
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Pi X, Sun Y, Liu J, Peng Z, Liang S, Cheng J, Jiang Y. Multi-spectral and proteomic insights into the impact of proanthocyanidins on IgE binding capacity and functionality in soy 11S protein during alkali-heating treatment. Int J Biol Macromol 2023; 226:597-607. [PMID: 36509204 DOI: 10.1016/j.ijbiomac.2022.12.067] [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: 11/09/2022] [Revised: 12/04/2022] [Accepted: 12/07/2022] [Indexed: 12/13/2022]
Abstract
This study evaluated the impact of proanthocyanidins on immunoglobulin E (IgE) binding capacity, antioxidant, foaming and emulsifying properties in soy 11S protein following alkali treatment at 80 °C for 20 min. The formation of >180 kDa polymer was observed in the combined heating and proanthocyanidins-conjugation treatment sample (11S-80PC) rather than in the heating treated sample (11S-80) using sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE). The structural analyzes demonstrated that 11S-80PC exhibited more protein unfolding than 11S-80. Heatmap analysis revealed that 11S-80PC had more alteration of peptide and epitope profiles in 11S than in 11S-80. Molecular docking showed that PC could well react with soy protein 11S. Liquid chromatography tandem MS analysis (LC/MS-MS) demonstrated that there was a 35.6 % increase in 11S-80, but a 14.5 % decrease in 11S-80PC for the abundance of total linear epitopes. As a result, 11S-80PC exhibited more reduction in IgE binding capacities than 11S-80 owing to more obscuring and disruption of linear and conformational epitopes induced by structural changes. Moreover, 11S-80PC exhibited higher antioxidant capacities, foaming properties and emulsifying activity than 11S-80. Therefore, the addition of proanthocyanidins could decrease allergenic activity and enhance the functional properties of the heated soy 11S protein.
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Affiliation(s)
- Xiaowen Pi
- Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Yuxue Sun
- Northeast Agricultural University, Harbin, Heilongjiang 150030, China; Key Laboratory of Soybean Biology of Chinese Education Ministry, Harbin 150030, China
| | - Jiafei Liu
- Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Zeyu Peng
- Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Shuxia Liang
- Northeast Agricultural University, Harbin, Heilongjiang 150030, China; Jiangsu DAISY FSMP Co., Ltd, Nantong, Jiangsu 226133, China
| | - Jianjun Cheng
- Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
| | - Yunqing Jiang
- Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
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9
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Buathong R, Duangsrisai S. Plant ingredients in Thai food: a well-rounded diet for natural bioactive associated with medicinal properties. PeerJ 2023; 11:e14568. [PMID: 36879911 PMCID: PMC9985418 DOI: 10.7717/peerj.14568] [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: 08/19/2022] [Accepted: 11/23/2022] [Indexed: 03/05/2023] Open
Abstract
Background Seeking cures for chronic inflammation-associated diseases and infectious diseases caused by critical human pathogens is challenging and time-consuming. Even as the research community searches for novel bioactive agents, consuming a healthy diet with functional ability might be an effective way to delay and prevent the progression of severe health conditions. Many plant ingredients in Thai food are considered medicinal, and these vegetables, herbs, and spices collectively possess multiple biological and pharmacological activities, such as anti-inflammatory, antimicrobial, antidiabetic, antipyretic, anticancer, hepatoprotective, and cardioprotective effects. Methodology In this review, the selected edible plants are unspecific to Thai food, but our unique blend of recipes and preparation techniques make traditional Thai food healthy and functional. We searched three electronic databases: PUBMED, Science Direct, and Google Scholar, using the specific keywords "Plant name" followed by "Anti-inflammatory" or "Antibacterial" or "Antiviral" and focusing on articles published between 2017 and 2021. Results Our selection of 69 edible and medicinal plant species (33 families) is the most comprehensive compilation of Thai food sources demonstrating biological activities to date. Focusing on articles published between 2017 and 2021, we identified a total of 245 scientific articles that have reported main compounds, traditional uses, and pharmacological and biological activities from plant parts of the selected species. Conclusions Evidence indicates that the selected plants contain bioactive compounds responsible for anti-inflammatory, antibacterial, and antiviral properties, suggesting these plants as potential sources for bioactive agents and suitable for consumption for health benefits.
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Affiliation(s)
- Raveevatoo Buathong
- Department of Botany, Faculty of Science, Kasetsart University, Bangkok, Thailand
| | - Sutsawat Duangsrisai
- Department of Botany, Faculty of Science, Kasetsart University, Bangkok, Thailand
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10
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Potential Role of Bioactive Proteins and Peptides Derived from Legumes towards Metabolic Syndrome. Nutrients 2022; 14:nu14245271. [PMID: 36558429 PMCID: PMC9782127 DOI: 10.3390/nu14245271] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2022] [Revised: 12/01/2022] [Accepted: 12/08/2022] [Indexed: 12/14/2022] Open
Abstract
Legumes have been widely consumed and used to isolate bioactive compounds, mainly proteins. The aim of this study was to review the beneficial actions of different legumes proteins and peptides updating the main findings that correlate legumes consumption and the effects on non-transmissible chronic diseases, specifically metabolic syndrome. An exhaustive revision of five relevant bioactivities (antioxidant, anti-inflammatory, antihypertensive, hypocholesterolemic -all of them linked to metabolic syndrome- and antitumoral) of proteins and peptides from legumes focused on isolation and purification, enzymatic hydrolysis and in vitro gastrointestinal digestion was carried out. The promising potential of bioactive hydrolysates and peptides from pulses has been demonstrated by in vitro tests. However, only a few studies validated these biological activities using animal models. No clinical trials have been carried out yet; so further research is required to elucidate their effective health implications.
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11
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Pi X, Fu G, Yang Y, Wan Y, Xie M. Changes in IgE binding capacity, structure, physicochemical properties of peanuts through fermentation with Bacillus natto and Lactobacillus plantarum along with autoclave pretreatment. Food Chem 2022; 392:133208. [PMID: 35659698 DOI: 10.1016/j.foodchem.2022.133208] [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: 07/19/2021] [Revised: 04/21/2022] [Accepted: 05/10/2022] [Indexed: 11/28/2022]
Abstract
This study investigated the immunoglobulin E (IgE) binding capacity, structure, and physicochemical properties of raw crushed peanut (RCP) after fermentation with Lactobacillus plantarum and Bacillus natto along with autoclaved pretreatment. SDS-PAGE showed the disappearance of partial protein (>45 kDa) in autoclaved peanuts (ACP) and fermented autoclaved peanuts with L. plantarum (LP), and of majority protein (>14.4 kDa) in fermented autoclaved peanuts with B. natto (BN) or a mixture of L. plantarum and B. natto (LPBN). Structural analysis revealed protein-aggregation and protein-unfolding in autoclaved and fermented peanuts, respectively. Indirect ELISA demonstrated that the IgE binding capacities in ACP, LP, BN and LPBN were reduced by 11.3%, 20.6%, 78.7% and 90.2%, respectively, compared to RCP. LPBN showed the lowest IgE binding capacity due to the highest masking and destruction of epitopes and exhibited the desirable physicochemical properties simultaneously. Mixed strain fermentation has the potential to produce hypoallergenic peanut products.
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Affiliation(s)
- Xiaowen Pi
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Nanchang University, Nanchang 330047, Jiangxi, China; College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Guiming Fu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Nanchang University, Nanchang 330047, Jiangxi, China
| | - Yili Yang
- Suzhou Institute of Systems Medicine, Center for Systems Medicine, Chinese Academy of Medical Sciences, Suzhou 215123, Jiangsu, China
| | - Yin Wan
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Nanchang University, Nanchang 330047, Jiangxi, China.
| | - Mingyong Xie
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Nanchang University, Nanchang 330047, Jiangxi, China
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12
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Qin X, Xu X, Guo Y, Shen Q, Liu J, Yang C, Scott E, Bitter H, Zhang C. A sustainable and efficient recycling strategy of feather waste into keratin peptides with antimicrobial activity. WASTE MANAGEMENT (NEW YORK, N.Y.) 2022; 144:421-430. [PMID: 35452950 DOI: 10.1016/j.wasman.2022.04.017] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/29/2021] [Revised: 04/01/2022] [Accepted: 04/11/2022] [Indexed: 06/14/2023]
Abstract
The study aimed to propose an efficient and eco-friendly strategy to improve the utilization of feather waste and converting it into high-valued antimicrobial products. Under the synergistic effect of instant catapult steam explosion (ICSE) (1.5 MPa-120 s), over 90% of chicken feather powder (CFP) was degraded into soluble peptides via keratinolysis within 3 h, about 90% of which were smaller than 3 kDa, indicating an overwhelming advantage than general proteolysis. Importantly, the keratinolysis hydrolysate of CFP was able to inhibit E. coli growth, among which the fraction < 3 kDa exhibited highest antimicrobial activity with a minimal inhibitory concentration of 30 mg/mL. Compared to other fractions, the fraction < 3 kDa contained higher content of hydrophobic amino acids (364.11 mg/g), in which about 79% of peptides had more than 60% hydrophobic ratio, potentially contributing to its antimicrobial activity. ICSE-keratinolysis process holds potential in reducing both protein resource waste and environmental pollution by valorizing feathers into antimicrobial product.
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Affiliation(s)
- Xiaojie Qin
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China; Biobased Chemistry and Technology, Wageningen University and Research, Wageningen 6700AA, Netherlands
| | - Xiong Xu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Yujie Guo
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Qingshan Shen
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Jiqian Liu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Chuan Yang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Elinor Scott
- Biobased Chemistry and Technology, Wageningen University and Research, Wageningen 6700AA, Netherlands
| | - Harry Bitter
- Biobased Chemistry and Technology, Wageningen University and Research, Wageningen 6700AA, Netherlands
| | - Chunhui Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China.
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Nuylert A, Jampaphaeng K, Tani A, Maneerat S. Survival and stability of
Lactobacillus plantarum
KJ03
as a freeze‐dried autochthonous starter culture for application in stink bean fermentation (
Sataw‐Dong
). J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16367] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Aem Nuylert
- Center of Excellence in Innovative Biotechnology for Sustainable Utilization of Bioresources, Faculty of Agro‐Industry Prince of Songkla University Hat Yai Thailand
| | - Krittanon Jampaphaeng
- Center of Excellence in Innovative Biotechnology for Sustainable Utilization of Bioresources, Faculty of Agro‐Industry Prince of Songkla University Hat Yai Thailand
| | - Akio Tani
- Institute of Plant Science and Resources Okayama University Kurashiki Japan
| | - Suppasil Maneerat
- Center of Excellence in Innovative Biotechnology for Sustainable Utilization of Bioresources, Faculty of Agro‐Industry Prince of Songkla University Hat Yai Thailand
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14
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Muhialdin BJ, Filimonau V, Qasem JM, Ibrahim SA, Algboory HL. Traditional fermented foods and beverages in Iraq and their potential for large-scale commercialization. JOURNAL OF ETHNIC FOODS 2022; 9:18. [PMCID: PMC9116715 DOI: 10.1186/s42779-022-00133-8] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/18/2021] [Accepted: 05/11/2022] [Indexed: 06/17/2023]
Abstract
The tradition of making fermented foods and beverages in Iraq dates back to 7500 BC. These fermented foods and beverages are represented by meat-, milk-, vegetable-, and fruit-based products reflecting diversity of agricultural production in ancient Iraq (Mesopotamia). Although the recipes for some fermented foods and beverages were lost throughout history, those remaining foods and beverages occupy a noticeable position in modern Iraqi cuisine. In this review, knowledge and techniques for preparation of 5 traditional fermented foods, i.e. Basturma, Smoked Liban,Aushari cheese, Turshi, and Sour Khobz, and 3 fermented beverages, i.e. Shanina, Sharbet Zbeeb, and Erk Sous in Iraq, are documented. Traditional fermented foods and beverages have multiple health benefits because of high content of probiotics and bioactive compounds. Traditional fermented foods and beverages are made using the back-slopping technique which ensures safety of production and maintains organoleptic properties. The review highlights the potential of fermented foods and beverages for their large-scale commercialization.
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Affiliation(s)
- Belal J. Muhialdin
- Department of Food Science and Nutrition, University of Minnesota, 1334 Eckles Ave, Saint Paul, MN 55108 USA
| | - Viachaslau Filimonau
- University of Surrey, Stag Hill, Guildford, GU2 7XH UK
- Hotelschool The Hague, Brusselselaan 2, 2587 AH Den Haag, The Hague, The Netherlands
| | - Jamal M. Qasem
- Agriculture Directorate of Naynawa, Ministry of Agriculture, 41001 Mosul, Nainawa Iraq
| | - Salam A. Ibrahim
- Food and Nutritional Sciences Program, North Carolina A&T State University, Greensboro, NC 27411 USA
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15
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Zhao YS, Eweys AS, Zhang JY, Zhu Y, Bai J, Darwesh OM, Zhang HB, Xiao X. Fermentation Affects the Antioxidant Activity of Plant-Based Food Material through the Release and Production of Bioactive Components. Antioxidants (Basel) 2021; 10:2004. [PMID: 34943107 PMCID: PMC8698425 DOI: 10.3390/antiox10122004] [Citation(s) in RCA: 38] [Impact Index Per Article: 12.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2021] [Revised: 12/11/2021] [Accepted: 12/13/2021] [Indexed: 12/26/2022] Open
Abstract
This review reports on the effects of fermentation on the chemical constituents and antioxidant activity of plant-based food materials. Fermentation involves a series of reactions that modify the chemical components of the substrate. It could be considered a tool to increase the bioactive compounds and functional properties of food plant materials. Oxidative damage is key to the progression of many human diseases, and the production of antioxidant compounds by fermentation will be helpful to reduce the risk of these diseases. Fermentation also can improve antioxidant activity given its association with increased phytochemicals, antioxidant polysaccharides, and antioxidant peptides produced by microbial hydrolysis or biotransformation. Additionally, fermentation can encourage the breakdown of plant cell walls, which helps to liberate or produce various antioxidant compounds. Overall, results indicated that fermentation in many cases contributed to enhancing antioxidants' content and antioxidant capacity, supporting the fermentation use in the production of value-added functional food. This review provides an overview of the factors that impact the effects of fermentation on bioactive compound composition and antioxidant activity. The impacts of fermentation are summarized as a reference to its effects on food plant material.
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Affiliation(s)
- Yan-Sheng Zhao
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; (Y.-S.Z.); (A.S.E.); (J.-Y.Z.); (Y.Z.); (J.B.)
| | - Aya Samy Eweys
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; (Y.-S.Z.); (A.S.E.); (J.-Y.Z.); (Y.Z.); (J.B.)
- Food Science Department, Faculty of Agriculture, Cairo University, Giza 12613, Egypt
| | - Jia-Yan Zhang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; (Y.-S.Z.); (A.S.E.); (J.-Y.Z.); (Y.Z.); (J.B.)
| | - Ying Zhu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; (Y.-S.Z.); (A.S.E.); (J.-Y.Z.); (Y.Z.); (J.B.)
| | - Juan Bai
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; (Y.-S.Z.); (A.S.E.); (J.-Y.Z.); (Y.Z.); (J.B.)
| | - Osama M. Darwesh
- Agricultural Microbiology Department, National Research Centre, Cairo 12622, Egypt;
| | - Hai-Bo Zhang
- Hubei Provincial Key Laboratory of Yeast Function, Angel Yeast Co., Ltd., Yichang 443004, China;
| | - Xiang Xiao
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; (Y.-S.Z.); (A.S.E.); (J.-Y.Z.); (Y.Z.); (J.B.)
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Zhang S, Luo L, Sun X, Ma A. Bioactive Peptides: A Promising Alternative to Chemical Preservatives for Food Preservation. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:12369-12384. [PMID: 34649436 DOI: 10.1021/acs.jafc.1c04020] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/13/2023]
Abstract
Bioactive peptides used for food preservation can prolong the shelf life through bacteriostasis and antioxidation. On the one hand, bioactive peptides can inhibit lipid oxidation by scavenging free radicals, interacting with metal ions, and inhibiting lipid peroxidation. On the other hand, bioactive peptides can fundamentally inhibit the growth and reproduction of microorganisms by destroying their cell membranes or targeting intracellular components. Besides, bioactive peptides are biocompatible and biodegradable in vivo. Therefore, they are regarded as a promising alternative to chemical preservatives. However, bioactive peptides are easily affected by the external environment in practical application, which hinders their commercialization. Currently, the studies to overcome the weakness focus on encapsulation and chemical synthesis. Bioactive peptides have been applied to the preservation of various foods in experimental research, with good results. In the future, with the deepening understanding of their safety and structure-activity relationship, there may be more bioactive peptides as food preservatives.
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Affiliation(s)
- Shuhui Zhang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, People's Republic of China
| | - Lu Luo
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, People's Republic of China
| | - Xueyan Sun
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, People's Republic of China
| | - Aimin Ma
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, People's Republic of China
- Key Laboratory of Agro-Microbial Resources and Utilization, Ministry of Agriculture, Wuhan, Hubei 430070, People's Republic of China
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Muhialdin BJ, Meor Hussin AS, Kadum H, Abdul Hamid A, Jaafar AH. Metabolomic changes and biological activities during the lacto-fermentation of jackfruit juice using Lactobacillus casei ATCC334. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.110940] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
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