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Lin Y, Dong Y, Li X, Cai J, Cai L, Zhang G. Enzymatic production of xylooligosaccharide from lignocellulosic and marine biomass: A review of current progress, challenges, and its applications in food sectors. Int J Biol Macromol 2024; 277:134014. [PMID: 39047995 DOI: 10.1016/j.ijbiomac.2024.134014] [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: 09/18/2023] [Revised: 04/03/2024] [Accepted: 07/17/2024] [Indexed: 07/27/2024]
Abstract
Over the last decade, xylooligosaccharides (XOS) have attracted great attentions because of their unique chemical properties and excellent prebiotic effects. Among the current strategies for XOS production, enzymatic hydrolysis is preferred due to its green and safe process, simplicity in equipment, and high control of the degrees of polymerization. This paper comprehensively summarizes various lignocellulosic biomass and marine biomass employed in enzymatic production of XOS. The importance and advantages of enzyme immobilization in XOS production are also discussed. Many novel immobilization techniques for xylanase are presented. In addition, bioinformatics techniques for the mining and designing of new xylanase are also described. Moreover, XOS has exhibited great potential applications in the food industry as diverse roles, such as a sugar replacer, a fat replacer, and cryoprotectant. This review systematically summarizes the current research progress on the applications of XOS in food sectors, including beverages, bakery products, dairy products, meat products, aquatic products, food packaging film, wall materials, and others. It is anticipated that this paper will act as a reference for the further development and application of XOS in food sectors and other fields.
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Affiliation(s)
- Yuanqing Lin
- College of Environment and Public Health, Xiamen Huaxia University, Xiamen 361024, Fujian, China
| | - Yuting Dong
- College of Environment and Public Health, Xiamen Huaxia University, Xiamen 361024, Fujian, China; Department of Bioengineering and Biotechnology, Huaqiao University, Xiamen 361021, Fujian, China
| | - Xiangling Li
- Thayer School of Engineering, Dartmouth College, Hanover, NH 03755, United States
| | - Jinzhong Cai
- College of Environment and Public Health, Xiamen Huaxia University, Xiamen 361024, Fujian, China
| | - Lixi Cai
- Department of Bioengineering and Biotechnology, Huaqiao University, Xiamen 361021, Fujian, China; College of Basic Medicine, Putian University, Putian 351100, Fujian, China.
| | - Guangya Zhang
- Department of Bioengineering and Biotechnology, Huaqiao University, Xiamen 361021, Fujian, China.
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Abdo AAA, Hou Y, Hassan FA, Al-Sheraji SH, Aleryani H, Alanazi A, Sang Y. Antioxidant potential and protective effect of modified sea cucumber peptides against H 2O 2-induced oxidative damage in vitro HepG2 cells and in vivo zebrafish model. Int J Biol Macromol 2024; 266:131090. [PMID: 38537858 DOI: 10.1016/j.ijbiomac.2024.131090] [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] [Received: 01/02/2024] [Revised: 03/18/2024] [Accepted: 03/20/2024] [Indexed: 04/06/2024]
Abstract
In this study, modified sea Cucumber Peptides (SCP) were prepared by reacting with xylooligosaccharide (XOS) and alginate oligosaccharides (AOS) via glycation. Free radical inhibitory and inhibition of oxidative stress of modified SCP was evaluated using human hepatocellular carcinoma (HepG2) cells and zebrafish embryos. LC-MS analysis revealed that SCPs mainly consist of 40 active peptides, with an average molecular weight of 1122.168 Da and an average length of 11 amino acid residues. For amino acid composition, L-Asparagine, L-Methionine, and L-Aspartic Acid were dominant amino acids in SCP. The result showed that the antioxidant ability of SCP against 2,2-Diphenyl-1-picrylhydrazyl (DPPH), superoxide anion radical (O-2), and Hydroxyl Radical (OH) was significantly improved after modification. In HepG2 cells, the modified SCP showed stronger protection than native SCP native against H2O2-induced oxidative stress by enhancing cell viability and reducing radical oxygen species (ROS) generation. The inhibition effect of SCP was increased after modification with XOS and AOS by 13 % and 19 % respectively. Further studies displayed that the activity of antioxidative enzymes, including Superoxide dismutase (SOD), Glutathione Peroxidase (GPx), and catalase (CAT), was remarkably enhanced, whereas malondialdehyde (MDA) level was reduced compared with native SCP and H2O2-treated groups, thus, improving the intracellular antioxidant defenses. The gene expression analysis showed that the mechanism underlying the modified SCP protective effect may be linked with the capability to regulate Nuclear factor-erythroid factor 2-related factor 2 (NRF2) gene expression. The protective effect of modified SCP against H2O2 in vitro was confirmed in vivo by reduced toxicity in zebrafish embryos via improvement of mortality rate, hatching rate, heart beating rate, and deformities of the zebrafish model. However, SCPAOS conjugate displayed greater antioxidant potentials compared to the SCPXOS, the different effects between SCPAOS and SCPXOS could be due to their different antioxidant activity. Thus, modified SCP could be potentially used as a novel nutraceutical in the preparation of anti-aging food and medicine.
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Affiliation(s)
- Abdullah Abdulaziz Abbod Abdo
- College of Food Science and Technology, Hebei Agricultural University, Baoding 071001, Hebei, China; Department of Food Sciences and Technology, Faculty of Agriculture and Food Sciences, Ibb University, 70270 Ibb, Yemen
| | - Yakun Hou
- College of Food Science and Technology, Hebei Agricultural University, Baoding 071001, Hebei, China
| | - Fouad Abdulrahman Hassan
- Department of Medical Nutrition and Dietetics, Faculty of Medicine and Health Sciences, Ibb University, 70270 Ibb, Yemen
| | - Sadeq Hasan Al-Sheraji
- Department of Medical Nutrition and Dietetics, Faculty of Medicine and Health Sciences, Ibb University, 70270 Ibb, Yemen
| | - Hamzah Aleryani
- College of Food Science and Technology, Hebei Agricultural University, Baoding 071001, Hebei, China; Department of Food Sciences and Technology, Faculty of Agriculture and Food Sciences, Ibb University, 70270 Ibb, Yemen
| | - Abdulmohsen Alanazi
- Division of Clinical Medicine, School of Medicine and Population Health, University of Sheffield, Sheffield S10 2RX, United Kingdom
| | - Yaxin Sang
- College of Food Science and Technology, Hebei Agricultural University, Baoding 071001, Hebei, China.
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Man J, Abd El‐Aty AM, Wang Z, Tan M. Recent advances in sea cucumber peptide: Production, bioactive properties, and prospects. FOOD FRONTIERS 2022. [DOI: 10.1002/fft2.196] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023] Open
Affiliation(s)
- Jiacong Man
- School of Mechanical Engineering and Automation Dalian Polytechnic University Dalian Liaoning China
| | - A. M. Abd El‐Aty
- Department of Pharmacology, Faculty of Veterinary Medicine Cairo University Giza Egypt
- Department of Medical Pharmacology, Medical Faculty Ataturk University Erzurum Turkey
| | - Zuzhe Wang
- Dalian Blue Peptide Technology Research & Development Co., Ltd. Liaoning China
| | - Mingqian Tan
- Academy of Food Interdisciplinary Science Dalian Polytechnic University Dalian Liaoning China
- National Engineering Research Center of Seafood, School of Food Science and Technology Dalian Polytechnic University Dalian Liaoning China
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Liu S, Sun H, Ma G, Zhang T, Wang L, Pei H, Li X, Gao L. Insights into flavor and key influencing factors of Maillard reaction products: A recent update. Front Nutr 2022; 9:973677. [PMID: 36172529 PMCID: PMC9511141 DOI: 10.3389/fnut.2022.973677] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2022] [Accepted: 08/11/2022] [Indexed: 11/26/2022] Open
Abstract
During food processing, especially heating, the flavor and color of food change to a great extent due to Maillard reaction (MR). MR is a natural process for improving the flavor in various model systems and food products. Maillard reaction Products (MRPs) serve as ideal materials for the production of diverse flavors, which ultimately improve the flavor or reduce the odor of raw materials. Due to the complexity of the reaction, MR is affected by various factors, such as protein source, hydrolysis conditions, polypeptide molecular weight, temperature, and pH. In the recent years, much emphasis is given on conditional MR that could be used in producing of flavor-enhancing peptides and other compounds to increase the consumer preference and acceptability of processed foods. Recent reviews have highlighted the effects of MR on the functional and biological properties, without elaborating the flavor compounds obtained by the MR. In this review, we have mainly introduced the Maillard reaction-derived flavors (MF), the main substances producing MF, and detection methods. Subsequently, the main factors influencing MF, from the selection of materials (sugar sources, protein sources, enzymatic hydrolysis methods, molecular weights of peptides) to the reaction conditions (temperature, pH), are also described. In addition, the existing adverse effects of MR on the biological properties of protein are also pointed out.
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He Y, Bu LJ, Xie HD, Liang GZ. Characteristics of antioxidant substances and identification of antioxidant peptides in duck embryo eggs. Br Poult Sci 2022; 63:779-787. [PMID: 35796186 DOI: 10.1080/00071668.2022.2083942] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/02/2022]
Abstract
1. Oxidative stress in duck embryos undergoes dynamic change during incubation. However, the detailed change characteristics has not been studied yet. Here, we explored the dynamic change characteristics of different antioxidant substances in duck embryo eggs during incubation.2. The following trial assayed antioxidant substances, including vitamins E (VE) and C (VC), glutathione (GSH), reduced glutathione (reduced GSH), oxidative glutathione (GSSG), superoxide dismutase (SOD), catalase (CAT), glutathione peroxidase (GSH-px), and malonic dialdehyde (MDA). Five antioxidant peptides (DY1, DY2, DY3, DY4 and DY5) were screened and their protective effect on HepG2 cells and their mechanism of action determined.3. The results showed that antioxidant substances underwent a dynamic change during incubation through various mechanisms. Moreover, the T-AOC of duck embryos at different incubation times, firstly increased and then decreased, reaching the highest level on d 15 during incubation. The peptide DY2 (TVDGPSGKLWRD) exhibited high antioxidant activity in vitro, and is known to regulate the apoptosis pathway in mitochondria.4. The data indicated that duck embryos can be used for the development of related antioxidant products and purification of new bioactive peptides.
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Affiliation(s)
- Y He
- Key Laboratory of Biorheological Science and Technology, Ministry of Education, Bioengineering College, Chongqing University, Chongqing 400044, PR China.,Institute of Environmental Research at Greater Bay Area, Key Laboratory for Water Quality and Conservation of the Pearl River Delta, Ministry of Education, Guangzhou University, Guangzhou 510006, PR China
| | - L J Bu
- JinHua Polylechnic, Ministry of Education, Zhejiang JinHua 321016, PR China
| | - H D Xie
- JinHua Polylechnic, Ministry of Education, Zhejiang JinHua 321016, PR China
| | - G Z Liang
- Key Laboratory of Biorheological Science and Technology, Ministry of Education, Bioengineering College, Chongqing University, Chongqing 400044, PR China
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Jin DL, Chen YW, Hong XD, Chai TT, Ren ST, Ou YZ, Huang XX, Hu HB. Vibration mill-assisted complex enzyme hydrolysis for flavoring of freeze-dried sea cucumber powder. J Food Biochem 2022; 46:e14298. [PMID: 35780305 DOI: 10.1111/jfbc.14298] [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: 02/15/2022] [Revised: 05/17/2022] [Accepted: 06/03/2022] [Indexed: 11/29/2022]
Abstract
This study aims to analyze the flavor differences of freeze-dried sea cucumber powder, processed for different time intervals, under vibration mill-assisted complex enzyme hydrolysis using electronic nose (E-nose) and gas chromatography-ion mobility spectrometry (GC-IMS). The results of principal component analysis by E-nose showed distinction among the four groups of freeze-dried sea cucumber powder (papain-neutral protease (PN) and flavorzyme-neutral protease (FN), processed for 60 and 80 min). The GC-IMS revealed 35 volatile compounds. Subsequently, based on the fingerprint and heat map results, the flavor differences among the samples were clearly distinguished. When compared to the other three groups, the 60-FN group exhibited a greater variety and quantity of volatile compounds such as octanal, heptanal, hexanal, (E, Z)-2,6-nonadienal, and nonanal. The 80-PN group exhibited high amounts of 2-propanone, ethylbenzene, ethyl acetate, and 2,5-dimethylpyrazine. In addition, the vibration mill technique was considered to be a mild enzyme-assisted method. PRACTICAL APPLICATIONS: This study found that different enzyme types and physical technology operation time can affect the different volatile flavor compounds of freeze-dried sea cucumber powder, which can be quickly and effectively be identified by E-nose and GC-IMS technology to improve the flavor and quality of the product, while facilitating the rapid adjustment and development of the industry. Meanwhile, the results of the study could provide a reference for the deep processing and flavor improvement of the sea cucumber industry and make an important contribution to the related literature. In addition, this could also promote the development and application of non-thermal processing technologies such as vibratory mill in the freeze-dried sea cucumber powder industry.
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Affiliation(s)
- Dan-Li Jin
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang, China.,Zhejiang Provincial Collaborative Innovation Center of Food Safety and Nutrition, Zhejiang Gongshang University, Hangzhou, Zhejiang, China
| | - Yue-Wen Chen
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang, China.,Zhejiang Provincial Collaborative Innovation Center of Food Safety and Nutrition, Zhejiang Gongshang University, Hangzhou, Zhejiang, China
| | - Xing-de Hong
- Qingdao Niucuisheng Biotechnology Co., Ltd., Yantai, China
| | - Ting-Ting Chai
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang, China.,Zhejiang Provincial Collaborative Innovation Center of Food Safety and Nutrition, Zhejiang Gongshang University, Hangzhou, Zhejiang, China
| | - Shao-Tian Ren
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang, China.,Zhejiang Provincial Collaborative Innovation Center of Food Safety and Nutrition, Zhejiang Gongshang University, Hangzhou, Zhejiang, China
| | - Yang-Zhi Ou
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang, China.,Zhejiang Provincial Collaborative Innovation Center of Food Safety and Nutrition, Zhejiang Gongshang University, Hangzhou, Zhejiang, China
| | - Xing-Xin Huang
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang, China.,Zhejiang Provincial Collaborative Innovation Center of Food Safety and Nutrition, Zhejiang Gongshang University, Hangzhou, Zhejiang, China
| | - Hao-Ben Hu
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang, China.,Zhejiang Provincial Collaborative Innovation Center of Food Safety and Nutrition, Zhejiang Gongshang University, Hangzhou, Zhejiang, China
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Analysis of key precursor peptides and flavor components of flaxseed derived Maillard reaction products based on iBAQ mass spectrometry and molecular sensory science. Food Chem X 2022; 13:100224. [PMID: 35146413 PMCID: PMC8802846 DOI: 10.1016/j.fochx.2022.100224] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2021] [Revised: 01/02/2022] [Accepted: 01/18/2022] [Indexed: 12/04/2022] Open
Abstract
Peptides-MRPs had high umami, mouthfulness, and continuity enhancement. DLSFIP and ELPGSP accounted for 42.22% and 20.41% of total consumption. Sulfur and nitrogen flavors was dependent on cysteine and peptides, respectively. This study also revealed the flavor formation mechanism of flaxseed derived MRPs.
Flaxseed derived Maillard reaction products (MRPs) have typical meaty flavor, but there is no report on comparison of their amino acids and peptides reactivity. The peptides and amino acids of flaxseed protein hydrolysates were separately collected by G-15 gel chromatography. Taste dilution analysis (TDA) showed that peptides-MRPs had high umami, mouthfulness, and continuity enhancement. Further, LC-MS/MS revealed that flaxseed protein hydrolysates consumed 41 peptides after Maillard reaction. Particularly, DLSFIP (Asp-Leu-Ser-Phe-Ile-Pro) and ELPGSP (Glu-Leu-Pro-Gly-Ser-Pro) accounted for 42.22% and 20.41% of total consumption, respectively. Aroma extract dilution analysis (AEDA) indicated that formation of sulfur-containing flavors was dependent on cysteine, while peptides were more reactive than amino acids for nitrogen-containing heterocycles. On the other hand, 11 flavor compounds with flavor dilution (FD) ≥ 64 were identified for flaxseed derived MRPs, such as 2-methylthiophene, 2-methyl-3-furanthiol, furfural, 2-furfurylthiol, 3-thiophenethiol, thieno[3,2-b] thiophene, 2,5-thiophenedicarboxaldehyde, 2-methylthieno[2,3-b] thiophene, 1-(2-methyl-3-furylthio)-ethanethiol, 2-methylthieno[3,2-b] thiophene, and bis(2-methyl-3-furyl)-disulfide. In addition, we further demonstrated the flavors formation mechanism of flaxseed derived MRPs.
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Udenigwe CC, Abioye RO, Okagu IU, Obeme-Nmom JI. Bioaccessibility of bioactive peptides: recent advances and perspectives. Curr Opin Food Sci 2021. [DOI: 10.1016/j.cofs.2021.03.005] [Citation(s) in RCA: 29] [Impact Index Per Article: 9.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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