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Ding Y, He W, Dai W, Xie X, Pan Y, Tang X, Zheng R, Zhou X. Quality and flavor development of solid-state fermented surimi with Actinomucor elegans: A perspective on the impacts of carbon and nitrogen sources. Food Chem 2024; 447:139053. [PMID: 38518616 DOI: 10.1016/j.foodchem.2024.139053] [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: 11/14/2023] [Revised: 02/22/2024] [Accepted: 03/14/2024] [Indexed: 03/24/2024]
Abstract
The influence of four carbon and nitrogen substrates on the quality and flavor of a novel surimi-based product fermented with Actinomucor elegans (A. elegans) was investigated, with a focus on carbon and nitrogen catabolite repression. The results showed that the substrate significantly affected mycelial growth, enzyme activities, and the metabolites of A. elegans. Although glucose significantly promoted A. elegans growth by 116.69%, it decreased enzyme secretion by 69.79% for α-amylase and 59.80% for protease, most likely by triggering the carbon catabolite repression pathway. Starch, soy protein, and wheat gluten substantially affected the textural properties of the fermented surimi. Furthermore, wheat gluten significantly promoted the protease activity (102.70%) and increased protein degradation during surimi fermentation. The fishy odor of surimi was alleviated through fermentation, and a correlation between the volatile compounds and A. elegans metabolism was observed. These results explore fermentation substrates in filamentous fungi metabolism from a catabolite repression perspective.
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Affiliation(s)
- Yicheng Ding
- Zhejiang Key Laboratory of Green, Low-carbon and Efficient Development of Marine Fishery Resources, Hangzhou 310014, PR China; College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, PR China; Key Laboratory of Bioorganic Synthesis of Zhejiang Province, College of Biotechnology and Bioengineering, Zhejiang University of Technology, Hangzhou 310014, PR China
| | - Wenjia He
- Zhejiang Key Laboratory of Green, Low-carbon and Efficient Development of Marine Fishery Resources, Hangzhou 310014, PR China; College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, PR China
| | - Wangli Dai
- Zhejiang Key Laboratory of Green, Low-carbon and Efficient Development of Marine Fishery Resources, Hangzhou 310014, PR China; College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, PR China
| | - Xiaoben Xie
- Shaoxing Xianheng Food Co., Ltd, Shaoxing 312000, PR China
| | - Yibiao Pan
- Shaoxing Xianheng Food Co., Ltd, Shaoxing 312000, PR China
| | - Xiaoling Tang
- Key Laboratory of Bioorganic Synthesis of Zhejiang Province, College of Biotechnology and Bioengineering, Zhejiang University of Technology, Hangzhou 310014, PR China
| | - Renchao Zheng
- Key Laboratory of Bioorganic Synthesis of Zhejiang Province, College of Biotechnology and Bioengineering, Zhejiang University of Technology, Hangzhou 310014, PR China.
| | - Xuxia Zhou
- Zhejiang Key Laboratory of Green, Low-carbon and Efficient Development of Marine Fishery Resources, Hangzhou 310014, PR China; College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, PR China.
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2
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Jui TJ, Tasnim A, Islam SR, Manjur OHB, Hossain MS, Tasnim N, Karmakar D, Hasan MR, Karim MR. Optimal growth conditions to enhance Chlorella vulgaris biomass production in indoor phyto tank and quality assessment of feed and culture stock. Heliyon 2024; 10:e31900. [PMID: 38841447 PMCID: PMC11152938 DOI: 10.1016/j.heliyon.2024.e31900] [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: 11/30/2023] [Revised: 05/19/2024] [Accepted: 05/23/2024] [Indexed: 06/07/2024] Open
Abstract
Commercial microalgae cultivation is a dynamic field with ongoing efforts to improve efficiency, reduce costs, and explore new applications. We conducted a study to examine how different light exposure periods affect Chlorella vulgaris's growth. We employed a Phyto tank batch system of approximately 3.5 L with LED light control, controlled airflow, and sterilized bags, maintained at 22.0 ± 2.0 °C indoors. Various methods, including spectrophotometry, and cell counter were employed to monitor Chlorella vulgaris growth under different light exposure cycles. Additionally, quality analysis as feed source was employed by proximate, amino acid, beta-glucan, and microbial content analysis. The results revealed significant variations in C. vulgaris biomass production based on light exposure duration. Notably, the 16:8-h light-dark photoperiod exhibited the highest biomass concentration, reaching 6.48 × 107 ± 0.50 cells/mL with an optical density (OD) of 1.165 absorbance at 682 nm. The 12:12-h light-dark photoperiod produced the second-highest biomass concentration, with 2.305 × 106 ± 0.60 cells/mL at an OD of 0.489. Proximate analysis of dry algae powder revealed low lipid content (0.48 %), high protein content (37.61 %), variable ash concentration (average 10.75 %), and a significant carbohydrate fraction (51.16 %) during extended daylight and shorter dark periods. Amino acid analysis identified nine essential amino acids, with glutamic acid being the most abundant (17.7 %) and methionine the least (0.4 %). Furthermore, quality analysis and microbiological assays demonstrated that the C. vulgaris biomass is well-suited for fish and livestock use as a feed source and possibility as human nutraceuticals. These findings can be considered more environmentally friendly and ethically sound due to the absence of genetic modification.
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Affiliation(s)
- Turfatul Jannat Jui
- Institute of Technology Transfer and Innovation, Bangladesh Council of Scientific and Industrial Research, Dhaka, 1205, Bangladesh
| | - Anika Tasnim
- Institute of Technology Transfer and Innovation, Bangladesh Council of Scientific and Industrial Research, Dhaka, 1205, Bangladesh
| | - S.M. Rashadul Islam
- Institute of Technology Transfer and Innovation, Bangladesh Council of Scientific and Industrial Research, Dhaka, 1205, Bangladesh
| | - Omar Hamza Bin Manjur
- Institute of Technology Transfer and Innovation, Bangladesh Council of Scientific and Industrial Research, Dhaka, 1205, Bangladesh
| | - Md. Saddam Hossain
- Institute of Technology Transfer and Innovation, Bangladesh Council of Scientific and Industrial Research, Dhaka, 1205, Bangladesh
| | - Nishat Tasnim
- Institute of Technology Transfer and Innovation, Bangladesh Council of Scientific and Industrial Research, Dhaka, 1205, Bangladesh
| | - Debabrata Karmakar
- Institute of Technology Transfer and Innovation, Bangladesh Council of Scientific and Industrial Research, Dhaka, 1205, Bangladesh
| | - Md. Rakibul Hasan
- Institute of Technology Transfer and Innovation, Bangladesh Council of Scientific and Industrial Research, Dhaka, 1205, Bangladesh
| | - Md. Rezaul Karim
- Institute of Technology Transfer and Innovation, Bangladesh Council of Scientific and Industrial Research, Dhaka, 1205, Bangladesh
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Yang X, Bi Z, Yin C, Huang H, Li Y. A novel hybrid sensor array based on the polyphenol oxidase and its nanozymes combined with the machine learning based dual output model to identify tea polyphenols and Chinese teas. Talanta 2024; 272:125842. [PMID: 38428131 DOI: 10.1016/j.talanta.2024.125842] [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: 12/05/2023] [Revised: 02/05/2024] [Accepted: 02/26/2024] [Indexed: 03/03/2024]
Abstract
A novel sensor array was developed based on the enzyme/nanozyme hybridization for the identification of tea polyphenols (TPs) and Chinese teas. The enzyme/nanozyme with polyphenol oxidase activity can catalyze the reaction between TPs and 4-aminoantipyrine (4-AAP) to produce differences in color, and the sensor array was thus constructed to accurately identify TPs mixed in different species, concentrations, or ratios. In addition, a machine learning based dual output model was further used to effectively predict the classes and concentrations of unknown samples. Therefore, the qualitative and quantitative detection of TPs can be realized continuously and quickly. Furthermore, the sensor array combining the machine learning based dual output model was also utilized for the identification of Chinese teas. The method can distinguish the six teas series in China, and then precisely differentiate the more specific tea varieties. This study provides an efficient and facile strategy for the identification of teas and tea products.
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Affiliation(s)
- Xiaoyu Yang
- College of Food Science and Engineering, Jilin University, Changchun 130025, PR China
| | - Zhichun Bi
- College of Food Science and Engineering, Jilin University, Changchun 130025, PR China
| | - Chenghui Yin
- College of Food Science and Engineering, Jilin University, Changchun 130025, PR China
| | - Hui Huang
- College of Food Science and Engineering, Jilin University, Changchun 130025, PR China.
| | - Yongxin Li
- Key Lab of Groundwater Resources and Environment of Ministry of Education, Key Lab of Water Resources and Aquatic Environment of Jilin Province, College of New Energy and Environment, Jilin University, Changchun 130021, PR China
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Kong L, Dong Y, Shu G, Feng Y, Zhu M. Multienzyme-Mediated Dual-Channel Magnetic Relaxation Switching Taste Biosensor (D-MRSTB) for Simultaneous Detection of Umami Compounds and Synergistic Enhancement in Food. ACS Sens 2024; 9:1820-1830. [PMID: 38604805 DOI: 10.1021/acssensors.3c02366] [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: 04/13/2024]
Abstract
Umami substances play a significant role in the evaluation of food quality, and their synergistic enhancement is of great importance in improving and intensifying food flavors and tastes. Current biosensors available for umami detection still confront challenges in simultaneous quantification of multiple umami substances and umami intensities. In this study, an innovative dual-channel magnetic relaxation switching taste biosensor (D-MRSTB) was developed for the quantitative detection of representative umami substances. The multienzyme signal of D-MRSTB specifically catalyzes the umami substances of interest to generate hydrogen peroxide (H2O2), which is then used to oxidate Fe2+ to Fe3+. Such a valence-state transition of paramagnetic ions was utilized as a magnetic relaxation signaling switch to influence the transverse magnetic relaxation time (T2) within the reaction milieu, thus achieving simultaneous detection of monosodium glutamate (MSG) and inosine 5'-monophosphate (IMP). The biosensor showed good linearity (R2 > 0.99) in the concentration range of 50-1000 and 10-1000 μmol/L, with limits of detection (LOD) of 0.61 and 0.09 μmol/L for MSG and IMP, respectively. Furthermore, the biosensor accurately characterized the synergistic effect of the mixed solution of IMP and MSG, where ΔT2 showed a good linear relationship with the equivalent umami concentration (EUC) of the mixed solution (R2 = 0.998). Moreover, the D-MRSTB successfully achieved the quantitative detection of umami compounds in real samples. This sensing technology provides a powerful tool for achieving the detection of synergistic enhancement among umami compounds and demonstrates its potential for application in the food industry.
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Affiliation(s)
- Liqin Kong
- College of Engineering, Huazhong Agricultural University, Wuhan 430070, Hubei, China
| | - Yongzhen Dong
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Ganjingzi District, Dalian 116039, China
- State Key Laboratory of Marine Food Processing and Safety Control, Dalian Polytechnic University, Dalian 116039, Liaoning, China
| | - Guoqiang Shu
- College of Engineering, Huazhong Agricultural University, Wuhan 430070, Hubei, China
| | - Yaoze Feng
- College of Engineering, Huazhong Agricultural University, Wuhan 430070, Hubei, China
- Key Laboratory of Aquaculture Facilities Engineering, Ministry of Agriculture and Rural Affairs, Wuhan 430070, Hubei, China
- Interdisciplinary Sciences Research Institute, Huazhong Agricultural University, Wuhan 430070, Hubei, China
- Agricultural Genomics Institute at Shenzhen, Chinese Academy of Agricultural Sciences, Shenzhen 518000, China
| | - Ming Zhu
- College of Engineering, Huazhong Agricultural University, Wuhan 430070, Hubei, China
- Key Laboratory of Aquaculture Facilities Engineering, Ministry of Agriculture and Rural Affairs, Wuhan 430070, Hubei, China
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Xu L, Ye Q, Cao Q, Liu Y, Li X, Liu Z, Gong Y, Zhang S, Yin J, Xu Y. Effects of the Taste Substances and Metal Cations in Green Tea Infusion on the Turbidity of EGCG-Mucin Mixtures. Foods 2024; 13:1172. [PMID: 38672847 PMCID: PMC11049597 DOI: 10.3390/foods13081172] [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: 03/10/2024] [Revised: 04/08/2024] [Accepted: 04/09/2024] [Indexed: 04/28/2024] Open
Abstract
Astringency has an important impact on the taste quality of tea infusion, a process which occurs when polyphenols complex with salivary proteins to form an impermeable membrane. (-)-Epigallocatechin gallate (EGCG) is the main astringent compound found in green tea and mucin is the main protein present in saliva. Determining the turbidity of EGCG-mucin mixtures is an effective method to quantify the astringency intensity of EGCG solutions. In this study, the effects of taste-related, substances present during green tea infusion, on the turbidity of EGCG-mucin mixtures was investigated under the reacting conditions of a pH value of 5.0, at 37 °C, and for 30 min. The results showed that epicatechins, caffeic acid, chlorogenic acid, and gallic acid reduced the turbidity of EGCG-mucin mixtures, while rutin increased turbidity. Metal ions increased the turbidity of EGCG-mucin mixtures. These can be arranged by effectiveness as Al3+ > K+ > Mg2+ > Ca2+. Caffeine, theanine, and sodium glutamate all decreased the turbidity values of EGCG-mucin mixtures, but sucrose had a weak effect. Further experiments confirmed that the turbidity of green tea infusion-mucin mixture indicated the astringent intensity of green tea infusion, and that the turbidity was significantly correlated with the contents of tea polyphenols and EGCG.
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Affiliation(s)
- Longjie Xu
- Key Laboratory of Tea Biology and Resources Utilization, Tea Research Institute Chinese Academy of Agricultural Sciences, Hangzhou 310008, China; (L.X.); (Q.Y.); (Q.C.); (Y.L.); (J.Y.)
- Institute of Tea Science, Nanjing Agricultural University, Nanjing 210095, China;
| | - Qingqing Ye
- Key Laboratory of Tea Biology and Resources Utilization, Tea Research Institute Chinese Academy of Agricultural Sciences, Hangzhou 310008, China; (L.X.); (Q.Y.); (Q.C.); (Y.L.); (J.Y.)
- Shenzhen Xin Rong Yang Food Technology Co., Ltd., Shenzhen 518000, China
| | - Qingqing Cao
- Key Laboratory of Tea Biology and Resources Utilization, Tea Research Institute Chinese Academy of Agricultural Sciences, Hangzhou 310008, China; (L.X.); (Q.Y.); (Q.C.); (Y.L.); (J.Y.)
| | - Yuyi Liu
- Key Laboratory of Tea Biology and Resources Utilization, Tea Research Institute Chinese Academy of Agricultural Sciences, Hangzhou 310008, China; (L.X.); (Q.Y.); (Q.C.); (Y.L.); (J.Y.)
| | - Xinghui Li
- Institute of Tea Science, Nanjing Agricultural University, Nanjing 210095, China;
| | - Zhengquan Liu
- Institute of Sericulture and Tea, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China;
| | - Yushun Gong
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agriculture University, Changsha 410128, China; (Y.G.); (S.Z.)
| | - Sheng Zhang
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agriculture University, Changsha 410128, China; (Y.G.); (S.Z.)
| | - Junfeng Yin
- Key Laboratory of Tea Biology and Resources Utilization, Tea Research Institute Chinese Academy of Agricultural Sciences, Hangzhou 310008, China; (L.X.); (Q.Y.); (Q.C.); (Y.L.); (J.Y.)
| | - Yongquan Xu
- Key Laboratory of Tea Biology and Resources Utilization, Tea Research Institute Chinese Academy of Agricultural Sciences, Hangzhou 310008, China; (L.X.); (Q.Y.); (Q.C.); (Y.L.); (J.Y.)
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Dippong T, Cadar O, Kovacs MH, Dan M, Senila L. Chemical Analysis of Various Tea Samples Concerning Volatile Compounds, Fatty Acids, Minerals and Assessment of Their Thermal Behavior. Foods 2023; 12:3063. [PMID: 37628061 PMCID: PMC10453188 DOI: 10.3390/foods12163063] [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: 07/04/2023] [Revised: 07/29/2023] [Accepted: 08/14/2023] [Indexed: 08/27/2023] Open
Abstract
Tea is the most consumed drink worldwide due to its pleasant taste and various beneficial effects on human health. This paper assesses the physicochemical analysis of different varieties of tea (leaves, flowers, and instant) after prior drying and fine grinding. The thermal decomposition behavior of the tea components shows that the tea has three stages of decomposition, depending on temperature. The first stage was attributed to the volatilization of water, while the second stage involved the degradation of volatiles, polyphenols, and fatty acids. The degradation of cellulose, hemicellulose, and lignin content occurs at the highest temperature of 400 °C in the third stage. A total of 66 volatile compounds, divided into eight classes, were identified in the tea samples. The volatile compounds were classified into nine odor classes: floral, fruity, green, sweet, chemical, woody, citrus, roasted, and alcohol. In all flower and leaf tea samples, monounsaturated (MUFAs), polyunsaturated (PUFAs), and saturated fatty acids (SFAs) were identified. A high content of omega-6 was quantified in acacia, Saint John's Wort, rose, and yarrow, while omega-3 was found in mint, Saint John's Wort, green, blueberry, and lavender samples. The flower and leaf tea samples studied could be a good dietary source of polyphenolic compounds, essential elements. In instant tea samples, a low quantity of polyphenols and major elements were identified. The physicochemical analysis demonstrated that both flower and leaf teas have high-quality properties when compared to instant tea.
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Affiliation(s)
- Thomas Dippong
- Department of Chemistry and Biology, Technical University of Cluj-Napoca, 76 Victoriei Street, 430122 Baia Mare, Romania;
| | - Oana Cadar
- INCDO-INOE 2000, Research Institute for Analytical Instrumentation, 67 Donath Street, 400293 Cluj-Napoca, Romania; (O.C.); (M.H.K.)
| | - Melinda Haydee Kovacs
- INCDO-INOE 2000, Research Institute for Analytical Instrumentation, 67 Donath Street, 400293 Cluj-Napoca, Romania; (O.C.); (M.H.K.)
| | - Monica Dan
- National Institute for Research and Development of Isotopic and Molecular Technologies, 67-103 Donath Street, 400293 Cluj-Napoca, Romania;
| | - Lacrimioara Senila
- INCDO-INOE 2000, Research Institute for Analytical Instrumentation, 67 Donath Street, 400293 Cluj-Napoca, Romania; (O.C.); (M.H.K.)
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Jin Z, Xie Y, Wang Z, Wang Y, Sun Q, Dong X. Regulation of the Colour Change of 3D-Printed Mackerel Mince ( Scomber scombrus) Based on Purple Potato Powder and Citric Acid. Foods 2023; 12:1342. [PMID: 36981268 PMCID: PMC10048142 DOI: 10.3390/foods12061342] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/05/2023] [Revised: 02/11/2023] [Accepted: 03/15/2023] [Indexed: 03/30/2023] Open
Abstract
The present study evaluates the effect of purple potato (PP) powder and citric acid (CA) on the regulation of the colour change of 3D (three-dimensional) printed mackerel mince (Scomber scombrus). In addition, the effects of PP and CA content on the 3D-printability and quality of mackerel mince were also investigated. The results showed that an increase in PP and CA concentrations gradually brightened the product colour and turned it pink. Furthermore, an increase in PP concentration and added CA reduced the fluidity and loss of water in mackerel mince. Proper PP and CA concentrations moderately increased the storage modulus (G'), loss modulus (G″), and yield stress of mackerel mince, making it suitable for 3D printing. At the same time, an increase in PP and CA concentrations enhanced the umami and sweet taste of mackerel mince but reduced the fishy and sour taste, and the degree of preference was within the acceptable range, except for PP1%-CA0%. It was found that, when the 3D-printing accuracy of mackerel-mince samples reached more than 97% and was acceptable, the optimal PP and CA concentrations for realizing the regulation of L*, a*, and b* were 1.00~3.00% and 0.09~0.32%, respectively.
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Affiliation(s)
- Zheng Jin
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Yisha Xie
- School of Food and Bioengineering, Xihua University, Chengdu 610039, China
| | - Zheming Wang
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Yue Wang
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Qinxiu Sun
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China
| | - Xiuping Dong
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
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Geographical origin identification of Chinese white teas, and their differences in tastes, chemical compositions and antioxidant activities among three production regions. Food Chem X 2022; 16:100504. [DOI: 10.1016/j.fochx.2022.100504] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2022] [Revised: 10/31/2022] [Accepted: 11/06/2022] [Indexed: 11/09/2022] Open
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Eid SM, Farag MA, Bawazeer S. Underivatized Amino Acid Chromatographic Separation: Optimized Conditions for HPLC-UV Simultaneous Quantification of Isoleucine, Leucine, Lysine, Threonine, Histidine, Valine, Methionine, Phenylalanine, Tryptophan, and Tyrosine in Dietary Supplements. ACS OMEGA 2022; 7:31106-31114. [PMID: 36092579 PMCID: PMC9453785 DOI: 10.1021/acsomega.2c03228] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/24/2022] [Accepted: 07/29/2022] [Indexed: 05/04/2023]
Abstract
Amino acids (AAs) are considered as the building blocks of life. Unlike nonessential AAs, the human body cannot synthesize essential AAs and should be supplied in food or dietary supplements. The aim of the work is simultaneous HPLC-UV determination of 10 structurally related AAs without pre- or postderivatization in powdered dietary supplements (PDSs). This was challenging, especially because PDS has no standardized procedures for its quality control. HPLC-UV chromatograms of the 10 AAs were recorded using a gradient elution of the mobile phase on a CLC-C18 column at 225 nm. The elution started with 100% of phosphate buffer (pH 7.4, 10 mM) for 10 min; then, the concentration of acetonitrile increased linearly to reach 50% for another 15 min at room temperature. Good separation was achieved within a 25 min run time without pre- or postderivatization. The method was carefully validated according to the ICH guidelines over the linearity range of 100-200, 50-200, 20-150, 50-400, 20-250, 75-175, 50-250, 50-250, 50-300, and 5-100 μg/mL for l-lysine, l-threonine, l-histidine, l-valine, l-methionine, l-isoleucine, l-leucine, l-tyrosine, l-phenylalanine, and l-tryptophan, respectively, with mean recoveries ranges between 98.91 and 100.77. The method was found to be precise, and the relative standard deviation (RSD) was found to be between 0.28 and 1.92 with recoveries between 97.91 and 101.11. The method was found to be robust that resists deliberate changes in pH, flow rate, and mobile-phase percentages. It was successfully applied for the analysis of PDSs. The proposed method could be very useful for the quality control of the 10 structurally related AAs during their synthesis and for testing raw materials and pharmaceutical preparations.
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Affiliation(s)
- Sherif M. Eid
- Analytical
Chemistry Department, Faculty of Pharmacy, October 6 University, 6 October
City 12511, Giza, Egypt
- ,
| | - Mohamed A. Farag
- Pharmacognosy
Department, Faculty of Pharmacy, Cairo University, Cairo 11562, Egypt
| | - Sami Bawazeer
- Department
of Pharmacognosy, Umm Al-Qura University,
Faculty of Pharmacy, Makkah 21421, Saudi Arabia
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