1
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Wang Y, Zhang H, Cui J, Gao S, Bai S, You L, Ji C, Wang S. Dynamic changes in the water and volatile compounds of chicken breast during the frying process. Food Res Int 2024; 175:113715. [PMID: 38129035 DOI: 10.1016/j.foodres.2023.113715] [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: 09/24/2023] [Revised: 11/10/2023] [Accepted: 11/22/2023] [Indexed: 12/23/2023]
Abstract
The influence of frying times (0, 2, 4, 6, 8, and 10 min) on the continuous changes in the water distribution and the concentrations of key volatile compounds in chicken breast during the frying process were studied. The fried chicken samples could be distinguished by PCA of E-nose and PLS-DA of GC-MS. A total of 40 volatile compounds were identified by GC-MS, and 28 compounds were verified to be the key compounds after further screening by OAVs. The T22 was increased first and then decreased, while the M22 and M23 in fried chicken were considerably decreased and increased with increasing frying time, respectively. The content of the water and the total peak area of LF-NMR in fried chicken samples during the frying process significantly decreased, and the water was transferred from high to low degrees of freedom. In addition, water content, T21, T22, M22 and L* value were positively correlated with most alcohols and aldehydes, and were negatively correlated with pyrazines, while a*, b*, M23 and all amino acids were positively correlated with pyrazines and were negatively correlated with most alcohols and aldehydes. The results may guide the production processes of fried chicken and help produce high-quality chicken products.
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Affiliation(s)
- Yongrui Wang
- College of Animal Science and Technology, Ningxia University, Yinchuan 750021, China
| | - Heyu Zhang
- College of Animal Science and Technology, Ningxia University, Yinchuan 750021, China
| | - Jiarui Cui
- College of Animal Science and Technology, Ningxia University, Yinchuan 750021, China
| | - Shuang Gao
- College of Animal Science and Technology, Ningxia University, Yinchuan 750021, China
| | - Shuang Bai
- College of Food Science and Engineering, Ningxia University, Yinchuan 750021, China
| | - Liqin You
- College of Biological Science and Engineering, North Minzu University, Yinchuan 750021, China
| | - Chen Ji
- College of Agricultural Sciences, Xichang University, XiChang 615000, China
| | - Songlei Wang
- College of Food Science and Engineering, Ningxia University, Yinchuan 750021, China.
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2
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Zhang Y, Yao Y, Zhou T, Zhang F, Xia X, Yu J, Song S, Hayat K, Zhang X, Ho CT. Light-Colored Maillard Peptides: Formation from Reduced Fluorescent Precursors of Browning and Enhancement of Saltiness Perception. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:20251-20259. [PMID: 38060299 DOI: 10.1021/acs.jafc.3c07476] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/08/2023]
Abstract
The browning formation and taste enhancement of peptides derived from soybean, peanut, and corn were studied in the light-colored Maillard reaction compared with the deep-colored reaction. The fluorescent compounds, as the browning precursors, were accumulated during the early Maillard reaction of peptides and subsequently degraded into dark substances, which resulted in a higher browning degree of deep-colored Maillard peptides (MPs), especially for the MPs derived from corn peptide. However, the addition of l-cysteine in light-colored Maillard reaction reduced the formation of deoxyosones and short-chain reactive α-dicarbonyls, thereby weakening the generation of fluorescent compounds and inhibited the browning of MPs. Synchronously, the peptides were thermally degraded into small peptides and amino acids, which were consumed less during light-colored thermal reaction due to its shorter reaction time at high temperature compared with deep-colored ones, thus contributing to a stronger saltiness perception of light-colored MPs than deep-colored MPs. Besides, the Maillard reaction products derived from soybean and peanut peptides possessed an obvious "kokumi" taste, making them suitable for enhancing the soup flavors.
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Affiliation(s)
- Yanqun Zhang
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu, P. R. China
| | - Yishun Yao
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu, P. R. China
| | - Tong Zhou
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu, P. R. China
| | - Foxin Zhang
- Anhui Qiang Wang Flavouring Food Co., Ltd., Anhui Province Key Laboratory of Functional Compound Seasoning, No. 1 Shengli Road, Jieshou 236500, Anhui, P.R. China
| | - Xue Xia
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu, P. R. China
| | - Jingyang Yu
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu, P. R. China
| | - Shiqing Song
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 200235, P. R. China
| | - Khizar Hayat
- Department of Kinesiology, Nutrition, and Health, Miami University, Oxford, Ohio 45056, United States
| | - Xiaoming Zhang
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu, P. R. China
| | - Chi-Tang Ho
- Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick, New Jersey 08901, United States
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3
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Wang Z, Liu X, Fang Y, Wang X, Hu Y, Li Y. Microwaves affect the formation of volatile compounds in peper powder by changing the nucleophilic addition reactions in Maillard reactions. Food Chem X 2023; 19:100828. [PMID: 37780296 PMCID: PMC10534142 DOI: 10.1016/j.fochx.2023.100828] [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: 04/09/2023] [Revised: 08/01/2023] [Accepted: 08/05/2023] [Indexed: 10/03/2023] Open
Abstract
We explored the effect of microwave heating (MWH) and electric heating (ETH) on the volatile compounds (VCs) of pepper (Capsicum annuum L.). The spectral of the produced melanoidins by baking were used to screen samples with similar baking degrees. Mass spectrometry was used to detect the differences of VCs in samples. The results showed a dose-dependent effect between the intensity of absorption and fluorescence of melanoidins, which can be utilized as indicators for assessment baking degree. MWH samples produced larger variety of VCs than ETH. Changes in the variety and content of VCs infer changes in the flavor of pepper. According to the mechanism of Maillard reaction (MR) and MWH, it was deduced that MWH changes the type of chemical reaction in MR by affecting the distribution of valence electrons in the compounds. Therefore, MWH can be used as a novel method to modify the VCs and flavor of peppers.
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Affiliation(s)
- Zhisong Wang
- College of Public Health, Zunyi Medical University, Zunyi 563000, China
- Key Laboratory of Maternal & Child Health and Exposure Science of Guizhou Higher Education Institutes, Zunyi 563000, China
| | - Xiang Liu
- College of Public Health, Zunyi Medical University, Zunyi 563000, China
- Key Laboratory of Maternal & Child Health and Exposure Science of Guizhou Higher Education Institutes, Zunyi 563000, China
| | - Yihua Fang
- Market Supervision Commission of Zunyi Municipality, Zunyi 563000, China
| | - Xueya Wang
- Chili Pepper Research Institute, Guizhou Academy of Agricultural Sciences, Guiyang 550025, China
| | - Ying Hu
- College of Public Health, Zunyi Medical University, Zunyi 563000, China
- Key Laboratory of Maternal & Child Health and Exposure Science of Guizhou Higher Education Institutes, Zunyi 563000, China
| | - Yan Li
- College of Public Health, Zunyi Medical University, Zunyi 563000, China
- Key Laboratory of Maternal & Child Health and Exposure Science of Guizhou Higher Education Institutes, Zunyi 563000, China
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4
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Aleman RS, Cedillos R, Page R, Olson D, Aryana K. Physico-chemical, microbiological, and sensory characteristics of yogurt as affected by various ingredients. J Dairy Sci 2023; 106:3868-3883. [PMID: 37080788 DOI: 10.3168/jds.2022-22622] [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: 08/04/2022] [Accepted: 12/20/2022] [Indexed: 04/22/2023]
Abstract
l-Glutamine, quercetin, slippery elm bark, marshmallow root, N-acetyl-d-glucosamine, licorice root, maitake mushrooms, and zinc orotate have been reported to help treat leaky gut. The purpose of this research was to explore the impact of these functional ingredients on the physico-chemical, microbiological, and sensory properties of yogurt. The milk from same source was equally divided into 9 pails and the 8 ingredients were randomly assigned to the 8 pails. The control had no ingredient. Milk was fermented to yogurt. The pH, titratable acidity, syneresis, viscosity, color (L*, a*, b*, C*, and h*), Streptococcus thermophilus counts, and Lactobacillus delbrueckii spp. bulgaricus counts of yogurts were determined on d 1, 7, 14, 21, 28, 35, and 42, whereas coliform counts, yeast and mold counts, and rheological characteristics were determined on d 1 and 42. The sensory study was performed on d 3 and particle size of the functional ingredients (powder form) was also determined. When compared with control, the incorporation of slippery elm bark into yogurts led to less syneresis. l-Glutamine increased pH and n' values (relaxation exponent derived from G') and lowered titratable acidity values. N-Acetyl-d-glucosamine incorporation resulted in higher n' and lower titratable acidity values, whereas maitake mushroom led to lower n' values. Incorporating quercetin increased the growth of L. bulgaricus. Adding maitake mushrooms increased the growth of S. thermophilus but lowered apparent viscosity values, whereas quercetin decreased its S. thermophilus counts. Quercetin decreased L* and a* values but increased b* values, and maitake mushroom increased a* values. Thixotropic behavior increased with the addition of licorice root and quercetin. Adding slippery elm bark, N-acetyl-d-glucosamine, licorice root, maitake mushrooms, and zinc orotate into yogurt did not affect the sensory properties, whereas yogurts with quercetin had the lowest sensory scores. Overall, most of these ingredients did not cause major changes to yogurt properties.
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Affiliation(s)
- Ricardo S Aleman
- School of Nutrition and Food Sciences, Louisiana State University Agricultural Center, Baton Rouge 70803
| | - Roberto Cedillos
- School of Nutrition and Food Sciences, Louisiana State University Agricultural Center, Baton Rouge 70803
| | - Ryan Page
- School of Nutrition and Food Sciences, Louisiana State University Agricultural Center, Baton Rouge 70803
| | - Douglas Olson
- School of Nutrition and Food Sciences, Louisiana State University Agricultural Center, Baton Rouge 70803
| | - Kayanush Aryana
- School of Nutrition and Food Sciences, Louisiana State University Agricultural Center, Baton Rouge 70803.
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5
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Advanced Glycation End Products and Nitrosamines in Sausages Influenced by Processing Parameters, Food Additives and Fat during Thermal Processing. Foods 2023; 12:foods12020394. [PMID: 36673483 PMCID: PMC9858282 DOI: 10.3390/foods12020394] [Citation(s) in RCA: 9] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/04/2022] [Revised: 01/11/2023] [Accepted: 01/12/2023] [Indexed: 01/18/2023] Open
Abstract
Advanced glycation end products (AGEs) and nitrosamines (NAs) in sausage are associated with pathogenic and carcinogenic risks. However, the multiple reaction parameters affecting the production of AGEs and NAs during sausage processing remain unclear. This experiment evaluated the effects of processing parameters, food additives and fat ratios on the formation of AGEs and NAs in sausages. The results showed a 2-3-fold increase in Nε-(carboxymethyl)lysine (CML) and Nε-(carboxyethyl)lysine (CEL) when the sausage processing temperature was increased from 90 °C to 130 °C, and N-nitrosodimethylamine (NDEA) increased from 3.68 ng/g to 6.41 ng/g. The addition of salt inhibited the formation of AGEs and NAs, and the inhibitory ability of 2 g/100 g of salt was 63.6% for CML and 36.5% for N-nitrosodimethylamine (NDMA). The addition of 10 mg/kg nitrite to sausages reduced CML formation by 43.9%, however, nitrite had a significant contribution to the formation of NAs. The addition of fat only slightly contributed to the production of CML. In addition, the relationship between α-dicarbonyl compounds and the formation of AGEs was investigated by measuring the changes in α-dicarbonyl compounds in sausages. The results showed two trends of AGEs and α-dicarbonyl compounds: AGEs increased with the increase in α-dicarbonyl compounds and AGE level increased but α-dicarbonyl compound level decreased.
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6
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Althnaibat RM, Koch M, Bruce HL, Wefers D, Gänzle MG. Glycomacropeptide from camel milk inhibits the adhesion of enterotoxigenic Escherichia coli K88 to porcine cells. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2022.105448] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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7
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Exploring polymerisation of methylglyoxal with NH 3 or alanine to analyse the formation of typical polymers in melanoidins. Food Chem 2022; 394:133472. [PMID: 35716504 DOI: 10.1016/j.foodchem.2022.133472] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/03/2021] [Revised: 06/08/2022] [Accepted: 06/10/2022] [Indexed: 11/24/2022]
Abstract
To investigate the formation of typical melanoidin polymers, methylglyoxal (MGO) with NH3 or alanine (Ala) was used to form coloured compounds, with glyoxal or acetone used as controls. The products were characterised using chromatography, mass spectrometry, and spectroscopy. Spectroscopic results showed that the coloured compounds formed were similar to melanoidins in food. GC-MS results showed that the MGO-based reaction generated similar volatile compounds using the Maillard reaction. Mass spectrometry showed that the molecular weights of structural units in the polymers were mainly 162, 169, and 176 Da, and these could be reassembled using the basic units derived from MGO alone or in combination with nitrogen. Hence, polymers recombined using basic structural units should be considered while determining melanoidin biomarkers. The preparation of coloured compounds using MGO with NH3 can be used as a novel method to produce the control compounds for melanoidin after process optimization.
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8
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Maillard reaction of food-derived peptides as a potential route to generate meat flavor compounds: A review. Food Res Int 2022; 151:110823. [PMID: 34980374 DOI: 10.1016/j.foodres.2021.110823] [Citation(s) in RCA: 59] [Impact Index Per Article: 29.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2021] [Revised: 10/27/2021] [Accepted: 11/22/2021] [Indexed: 12/19/2022]
Abstract
Plant-based meat analogues (PBMA) are promising foods to address the global imbalance between the supply and demand for meat products caused by the increasing environmental pressures and growing human population. Given that the flavor of PBMA plays a crucial role in consumer acceptance, imparting meat-like flavor is of great significance. As a natural approach to generate meat-like flavor, the Maillard reaction involving food-derived peptides could contribute to the required flavor compounds, which has promising applications in PBMA formulations. In this review, the precursors of meat-like flavor are summarized followed by a discussion of the reactions and mechanisms responsible for generation of the flavor compounds. The preparation and analysis techniques for food-derived Maillard reacted peptides (MRPs) as well as their taste and aroma properties are discussed. In addition, the MRPs as meat flavor precursors and their potential application in the formulation of PBMA are also discussed. The present review provides a fundamental scientific information useful for the production and application of MRPs as meat flavor precursors in PBMA.
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9
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Exploring polymerisation of 1,2-dicarbonyl compounds to decipher the formation of nitrogen-free substructures in melanoidins. Eur Polym J 2021. [DOI: 10.1016/j.eurpolymj.2021.110859] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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10
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Soladoye P, Hrynets Y, Betti M, Pietrasik Z. Effect of Glucosamine and Ascorbic Acid Addition on Beef Burger Textural and Sensory Attributes. POL J FOOD NUTR SCI 2021. [DOI: 10.31883/pjfns/142926] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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11
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Wang M, Liu Y, Guo B, Zhang F, Chou F, Ma M, Huang L, Luo Z, Chen B, Chen X. Isotope-Coding Derivatization for Quantitative Profiling of Reactive α-Dicarbonyl Species in Processed Botanicals by Liquid Chromatography-Tandem Mass Spectrometry. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:10379-10393. [PMID: 34436879 DOI: 10.1021/acs.jafc.1c04122] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/13/2023]
Abstract
α-Dicarbonyls (α-DCs) are key reactive Maillard intermediates with structural diversity and are widely found in foods and in vivo, but little is known regarding the complete molecular profiles of these potentially harmful electrophiles. Herein, we reported a novel isotope-coding derivatization (ICD) strategy for the broad-spectrum, quantitative profiling of (non)target α-DC species in natural foodstuffs. It utilized differential isotope labeling (DIOL) with a reagent pair o-phenylenediamine (OPD)/OPD-d4 (deuterated) to form stable quinoxalines for class-specific fragmentation-dependent acquisition using liquid chromatography-hybrid quadrupole linear ion trap mass spectrometry (LC-QqLIT). A combination of facile one-pot quantitative labeling and convenient cleanup protocol afforded satisfactory sensitivity, linearity, accuracy (81-116%), and process recovery (86-109% with RSDs < 10%) by matrix-matched ICD-internal standard calibration, without significant matrix interference (-9 to 5%), isotopic effect (<0.5%), and cocktail effect. A more generic DIOL-based LC-QqLIT algorithm integrated double precursor ion and neutral loss scan to trigger enhanced product ions with the unique isobaric doublet tags (4 Da shift), enabling simultaneous screening and relative quantitation of nontarget α-DC analogues in a single analysis. This study has widened the vision on complex α-DC profiles in traditional botanicals, which revealed a wide occurrence of α-DCs in such processed sugar-rich products, yet their abundance varied greatly among different samples.
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Affiliation(s)
- Meiling Wang
- College of Chemistry and Chemical Engineering, Central South University, Changsha 410083, China
- China Certification & Inspection Group Hunan Co., Ltd., Changsha 410021, China
| | - Yaxuan Liu
- Key Laboratory of Phytochemical R&D of Hunan Province, Key Laboratory of Chemical Biology and Traditional Chinese Medicine Research (Ministry of Education of China), Hunan Normal University, Changsha 410081, China
| | - Bin Guo
- Key Laboratory of Phytochemical R&D of Hunan Province, Key Laboratory of Chemical Biology and Traditional Chinese Medicine Research (Ministry of Education of China), Hunan Normal University, Changsha 410081, China
| | - Fan Zhang
- Changsha Environmental Protection College, Changsha 410004, China
- Hunan Academy of Science and Technology for Inspection and Quarantine, Changsha 410004, China
| | - Fang Chou
- Key Laboratory of Phytochemical R&D of Hunan Province, Key Laboratory of Chemical Biology and Traditional Chinese Medicine Research (Ministry of Education of China), Hunan Normal University, Changsha 410081, China
| | - Ming Ma
- Key Laboratory of Phytochemical R&D of Hunan Province, Key Laboratory of Chemical Biology and Traditional Chinese Medicine Research (Ministry of Education of China), Hunan Normal University, Changsha 410081, China
| | - Libin Huang
- Key Laboratory of Phytochemical R&D of Hunan Province, Key Laboratory of Chemical Biology and Traditional Chinese Medicine Research (Ministry of Education of China), Hunan Normal University, Changsha 410081, China
| | - Ziwei Luo
- Key Laboratory of Phytochemical R&D of Hunan Province, Key Laboratory of Chemical Biology and Traditional Chinese Medicine Research (Ministry of Education of China), Hunan Normal University, Changsha 410081, China
| | - Bo Chen
- Key Laboratory of Phytochemical R&D of Hunan Province, Key Laboratory of Chemical Biology and Traditional Chinese Medicine Research (Ministry of Education of China), Hunan Normal University, Changsha 410081, China
| | - Xiaoqing Chen
- College of Chemistry and Chemical Engineering, Central South University, Changsha 410083, China
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12
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Jia L, Liu R, Lv J, Liu L, Zhang Z, Wang Y, Hou X. Probing the interactions of GlcNH 2 with boric acid via NMR spectroscopy. Phys Chem Chem Phys 2021; 23:15758-15765. [PMID: 34286766 DOI: 10.1039/d1cp01795k] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
The essential role of boronic esters in controlling both the direction and selectivity of chemical reactions as well as their significant function in catalytic activity have been demonstrated for industrially important processes. The specific interaction analyses of the monosaccharide GlcNH2 with boric acid are of interest since monosaccharides serve as model systems for the more sophisticated carbohydrate molecules. The interaction of GlcNH2 with boric acid was systematically investigated by numerous NMR techniques. A 1 : 1 chelate boron complex coordinated at the cis-1,2 position of GlcNH2 was identified as the major species in DMSO-d6 solution via1H and 13C INEPT DOSY NMR spectroscopy. This specific boron nitrogen coordination mechanism was further supported by the 1H-15N HSQC spectra. Variations in the spin-lattice relaxation times (T1) of the 13C1 nucleus also provided quantitative data regarding this non-covalent interactions. This is an application of 1H, 13C INEPT DOSY, 1H-15N HSQC, and relaxation methods to study such aggregations in solutions. These methods have potential applications in the characterization of reactive intermediates in biomass conversions.
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Affiliation(s)
- Lingyu Jia
- Engineering Research Center of Advanced Functional Material Manufacturing of Ministry of Education, School of Chemical Engineering, Zhengzhou University, Zhengzhou 450001, People's Republic of China. and Shanxi Engineering Research Center of Biorefinery, Institute of Coal Chemistry, Chinese Academy of Sciences, Taiyuan, People's Republic of China. and School of Medical Sciences, Zhengzhou University, Zhengzhou 450001, People's Republic of China
| | - Rui Liu
- Engineering Research Center of Advanced Functional Material Manufacturing of Ministry of Education, School of Chemical Engineering, Zhengzhou University, Zhengzhou 450001, People's Republic of China.
| | - Jiayu Lv
- Engineering Research Center of Advanced Functional Material Manufacturing of Ministry of Education, School of Chemical Engineering, Zhengzhou University, Zhengzhou 450001, People's Republic of China.
| | - Luqi Liu
- Engineering Research Center of Advanced Functional Material Manufacturing of Ministry of Education, School of Chemical Engineering, Zhengzhou University, Zhengzhou 450001, People's Republic of China.
| | - Zhenzhou Zhang
- Engineering Research Center of Advanced Functional Material Manufacturing of Ministry of Education, School of Chemical Engineering, Zhengzhou University, Zhengzhou 450001, People's Republic of China.
| | - Yingxiong Wang
- Shanxi Engineering Research Center of Biorefinery, Institute of Coal Chemistry, Chinese Academy of Sciences, Taiyuan, People's Republic of China.
| | - Xianglin Hou
- Shanxi Engineering Research Center of Biorefinery, Institute of Coal Chemistry, Chinese Academy of Sciences, Taiyuan, People's Republic of China.
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13
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Soladoye OP, Pietrasik Z, Hrynets Y, Betti M. The effect of glucosamine and glucosamine caramel on quality and consumer acceptability of regular and reduced salt breakfast sausages. Meat Sci 2020; 172:108310. [PMID: 32980721 DOI: 10.1016/j.meatsci.2020.108310] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/26/2020] [Revised: 09/10/2020] [Accepted: 09/14/2020] [Indexed: 10/23/2022]
Abstract
Given the more recent interest in its flavour enhancing potential, the effects of the addition of glucosamine or glucosamine caramel on both technological and consumer acceptability of regular and reduced salt breakfast sausages were studied. A 2 × 3 complete factorial design was used with salt level (regular salt, RS (1.1%) and low salt, LS (0.825%)) and formulation treatment (control, GlcN - glucosamine (1%), CAR - glucosamine caramel (1% GlcN equivalent)) as main effects. Raw or cooked sausages were analyzed for CIE L*, a* and b*, physical and textural properties and consumer acceptance. Different salt levels did not affect the pH of meat batter, while the reduced salt treatment resulted in higher cook loss. On the contrary, addition of GlcN and CAR reduced the pH of sausage with no effect on cook loss. Neither salt levels nor treatment formulation affected the textural attributes of sausages. The inclusion of CAR significantly reduced L* value and increased redness (a*) and yellowness (b*) of cooked sausages. Salt reduction resulted in decreased a* and b* values in raw batter; the effect which disappeared in cooked sausages. Glucosamine caramel increased the overall and flavour acceptability score of low salt breakfast sausages. The present study showed that glucosamine caramel could potentially improve the flavour of low salt breakfast sausage with limited effect on textural attributes.
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Affiliation(s)
- O P Soladoye
- Food Processing Development Centre, Food and Bio Processing Branch, Alberta Agriculture and Forestry, Leduc, AB T9E 7C5, Canada.
| | - Z Pietrasik
- Food Processing Development Centre, Food and Bio Processing Branch, Alberta Agriculture and Forestry, Leduc, AB T9E 7C5, Canada
| | - Y Hrynets
- Department of Agricultural, Food and Nutritional Science, University of Alberta 410 Agriculture/Forestry Centre, Edmonton, AB T6G 2P5, Canada
| | - M Betti
- Department of Agricultural, Food and Nutritional Science, University of Alberta 410 Agriculture/Forestry Centre, Edmonton, AB T6G 2P5, Canada
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14
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Sun H, Yang G, Cao R, Mao X, Liu Q. Expression and characterization of a novel glycoside hydrolase family 46 chitosanase identified from marine mud metagenome. Int J Biol Macromol 2020; 159:904-910. [PMID: 32446901 DOI: 10.1016/j.ijbiomac.2020.05.147] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2020] [Revised: 04/23/2020] [Accepted: 05/18/2020] [Indexed: 12/27/2022]
Abstract
A novel chitosanase gene, csn4, was identified through function-based screening of a marine mud metagenomic library. The encoded protein, named CSN4, which belonged to glycoside hydrolase family 46, showed its maximum identity (79%) with Methylobacter tundripaludum peptidoglycan-binding protein. CSN4 was expressed in Escherichia coli and purified. It displayed maximal activity at 30 °C and pH 7. A weakly-alkaline solution strongly inhibited the activity. The enzymatic activity was enhanced by addition of Mn2+ or Co2+. CSN4 exhibited strict substrate specificity for chitosan, and the activity was enhanced by increasing the degree of deacetylation. Thin-layer chromatography and electrospray ionization-mass spectrometry showed that CSN4 displayed an endo-type cleavage pattern, hydrolyzing chitosan mainly into (GlcN)2, (GlcN)3 and (GlcN)4. The novel characteristics of the chitosanase CSN4 make it a potential candidate to produce chitooligosaccharides from chitosan in industry.
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Affiliation(s)
- Huihui Sun
- Department of Food Engineering and Nutrition, Yellow Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Qingdao 266071, China
| | - Guosong Yang
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China
| | - Rong Cao
- Department of Food Engineering and Nutrition, Yellow Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Qingdao 266071, China; Laboratory for Marine Drugs and Bioproducts of Qingdao National Laboratory for Marine Science and Technology, Qingdao 266237, China.
| | - Xiangzhao Mao
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China; Laboratory for Marine Drugs and Bioproducts of Qingdao National Laboratory for Marine Science and Technology, Qingdao 266237, China
| | - Qi Liu
- Department of Food Engineering and Nutrition, Yellow Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Qingdao 266071, China
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15
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Zhu Z, Huang M, Cheng Y, Khan IA, Huang J. A comprehensive review of Nε-carboxymethyllysine and Nε-carboxyethyllysine in thermal processed meat products. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.01.021] [Citation(s) in RCA: 31] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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16
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Dhungel P, Bhattacherjee A, Hrynets Y, Betti M. The effect of amino acids on non-enzymatic browning of glucosamine: Generation of butterscotch aromatic and bioactive health compounds without detectable levels of neo-formed alkylimidazoles. Food Chem 2020; 308:125612. [PMID: 31670192 DOI: 10.1016/j.foodchem.2019.125612] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2019] [Revised: 09/25/2019] [Accepted: 09/29/2019] [Indexed: 11/26/2022]
Abstract
A mixture of glucosamine (GlcN, 15% w/v) and different amino acids in 1:1 M ratio was incubated at 70 °C for 12 h. The resulting GlcN-amino acid caramels were analysed for α-dicarbonyl compounds, polyhydroxyalkyl pyrazines, heterocyclic compound and alkylimidazoles. All the analyses were performed by using HPLC-MS/MS followed by pooling the variables with principal component analysis (PCA). GlcN-Gly caramels generated the greatest amount of butterscotch aromatic compound diacetyl and polyhydroxyalkyl pyrazines (fructosazine and deoxyfructosazine). The potentially toxic heterocyclic compound, 5-hydroxymethylfurfural (HMF) was generated in greater amounts with the GlcN-Arg caramels. However, the toxic alkylimidazoles (4-MEI and THI) were not present in any of the GlcN-amino acid caramels. The results suggest that caramel with butterscotch aroma and bioactivity can be produced with GlcN-amino acid at 70 °C. The PCA performed discriminated the majority of the GlcN-amino acid combinations; GlcN-Gly and GlcN-Ser were best discriminated.
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Affiliation(s)
- Prinjiya Dhungel
- Department of Agricultural, Food and Nutritional Science, University of Alberta, 410 Agriculture/Forestry Centre, Edmonton, AB T6G 2P5, Canada.
| | - Abhishek Bhattacherjee
- Department of Chemistry, University of Alberta, E3-44, Chemistry Centre, Edmonton, AB T6G 2G2, Canada.
| | - Yuliya Hrynets
- Department of Agricultural, Food and Nutritional Science, University of Alberta, 410 Agriculture/Forestry Centre, Edmonton, AB T6G 2P5, Canada.
| | - Mirko Betti
- Department of Agricultural, Food and Nutritional Science, University of Alberta, 410 Agriculture/Forestry Centre, Edmonton, AB T6G 2P5, Canada.
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17
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Jia L, Qiao Y, Pedersen CM, Jia S, Ma H, Zhang Z, Wang Y, Hou X. Mechanistic study on the conversion of d-fructose into deoxyfructosazine: Insights from NMR and DFT study. Chem Eng Sci 2020. [DOI: 10.1016/j.ces.2019.115444] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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18
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Fu Y, Liu J, Zhang W, Wæhrens SS, Tøstesen M, Hansen ET, Bredie WL, Lametsch R. Exopeptidase treatment combined with Maillard reaction modification of protein hydrolysates derived from porcine muscle and plasma: Structure–taste relationship. Food Chem 2020; 306:125613. [DOI: 10.1016/j.foodchem.2019.125613] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2019] [Revised: 09/27/2019] [Accepted: 09/29/2019] [Indexed: 01/18/2023]
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19
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Cold non-enzymatic browning of glucosamine in the presence of metmyoglobin induces glucosone and deoxymyoglobin formation. Food Chem 2020; 305:125504. [PMID: 31606691 DOI: 10.1016/j.foodchem.2019.125504] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2019] [Revised: 09/04/2019] [Accepted: 09/08/2019] [Indexed: 11/24/2022]
Abstract
Glucosamine (GlcN) and GlcN-myoglobin reaction systems were incubated at 4 °C to verify that GlcN can go through non-enzymatic browning at this low temperature, and to test the hypothesis that certain reductones from GlcN non-enzymatic browning can promote the formation of deoxy- and oxymyoglobin from metmyoglobin reduction. Remarkably, alpha-dicarbonyls and self-condensation products, fructosazine and deoxyfructosazine, were produced at this relatively low temperature. The presence of myoglobin shifted GlcN non-enzymatic browning toward the formation of glucosone and fructosazine. When glucosone (250-2000 mg/L) was incubated with myoglobin it contributed to the formation of deoxymyoglobin, indicating its capacity to reduce metmyoglobin. This study opens the possibility of using GlcN in meat products to increase oxy- and deoxymyoglobin and enhance the color of meat.
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20
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Han L, Lin Q, Liu G, Han D, Niu L, Su D. Lipids Promote Glycated Phospholipid Formation by Inducing Hydroxyl Radicals in a Maillard Reaction Model System. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:7961-7967. [PMID: 31260294 DOI: 10.1021/acs.jafc.9b02771] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
Food-derived glycated phospholipids is potentially hazardous to human health. However, there are few studies on the effects of lipids on the formation of glycated phospholipids. In this work, two model systems were established: (1) a model system including 1,2-dipalmitoyl-sn-glycero-3-phosphoethanolamine (PE), glucose, and Fenton reagent and (2) a model system including PE, glucose, and five kind of vegetable oils. The contents of carboxymethyl-PE, carboxyethyl-PE, Amadori-PE, hydroxyl radical (OH•), glyoxal, and methylglyoxal were determined with high-performance liquid chromatography mass spectrometry. The results of the first model system showed that OH• oxidized glucose to produce glyoxal and methylglyoxal, which then reacted with PE to form carboxymethyl-PE and carboxyethyl-PE. OH• also oxidized Amadori-PE to form carboxymethyl-PE. The results of the second model system showed that vegetable oils with higher number of moles of carbon-carbon unsaturated double bond in vegetable oil per kilogram could produce more OH•, which promote the formation of carboxymethyl-PE and carboxyethyl-PE by oxidizing glucose and oil. We elucidated the effects of oils on the formation of glycated phospholipids in terms of OH• and intermediates. This work will contribute to better understanding the formation mechanism of glycated phospholipids with oil.
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Affiliation(s)
- Lipeng Han
- Center for Advanced Analytical Science, School of Chemistry and Chemical Engineering , Guangzhou University , Guangzhou 510006 , China
- Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety , Guangzhou 510640 , China
| | - Qingna Lin
- School of Food Science and Engineering , South China University of Technology , Guangzhou 510640 , China
- Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety , Guangzhou 510640 , China
| | - Guoqin Liu
- School of Food Science and Engineering , South China University of Technology , Guangzhou 510640 , China
- Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety , Guangzhou 510640 , China
| | - Dongxue Han
- Center for Advanced Analytical Science, School of Chemistry and Chemical Engineering , Guangzhou University , Guangzhou 510006 , China
| | - Li Niu
- Center for Advanced Analytical Science, School of Chemistry and Chemical Engineering , Guangzhou University , Guangzhou 510006 , China
| | - Dongxiao Su
- Center for Advanced Analytical Science, School of Chemistry and Chemical Engineering , Guangzhou University , Guangzhou 510006 , China
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21
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Paravisini L, Peterson DG. Reactive carbonyl species as key control point for optimization of reaction flavors. Food Chem 2019; 274:71-78. [DOI: 10.1016/j.foodchem.2018.08.067] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2018] [Revised: 08/02/2018] [Accepted: 08/16/2018] [Indexed: 01/02/2023]
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22
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Han L, Lin Q, Liu G, Han D, Niu L, Su D. Catechin inhibits glycated phosphatidylethanolamine formation by trapping dicarbonyl compounds and forming quinone. Food Funct 2019; 10:2491-2503. [DOI: 10.1039/c9fo00155g] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
Abstract
Catechin inhibits glycated phosphatidylethanolamine formation by trapping dicarbonyl compounds and forming quinone.
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Affiliation(s)
- Lipeng Han
- Center for Advanced Analytical Science
- School of Chemistry and Chemical Engineering
- Guangzhou University
- Guangzhou 510006
- China
| | - Qingna Lin
- School of Food Science and Engineering
- South China University of Technology
- Guangzhou 510640
- China
- Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety
| | - Guoqin Liu
- School of Food Science and Engineering
- South China University of Technology
- Guangzhou 510640
- China
- Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety
| | - Dongxue Han
- Center for Advanced Analytical Science
- School of Chemistry and Chemical Engineering
- Guangzhou University
- Guangzhou 510006
- China
| | - Li Niu
- Center for Advanced Analytical Science
- School of Chemistry and Chemical Engineering
- Guangzhou University
- Guangzhou 510006
- China
| | - Dongxiao Su
- Center for Advanced Analytical Science
- School of Chemistry and Chemical Engineering
- Guangzhou University
- Guangzhou 510006
- China
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23
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Cloning, purification and characterization of a novel GH46 family chitosanase, Csn-CAP, from Staphylococcus capitis. Process Biochem 2018. [DOI: 10.1016/j.procbio.2018.09.021] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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24
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Hill SA, Benito-Alifonso D, Davis SA, Morgan DJ, Berry M, Galan MC. Practical Three-Minute Synthesis of Acid-Coated Fluorescent Carbon Dots with Tuneable Core Structure. Sci Rep 2018; 8:12234. [PMID: 30111806 PMCID: PMC6093873 DOI: 10.1038/s41598-018-29674-2] [Citation(s) in RCA: 31] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2018] [Accepted: 07/12/2018] [Indexed: 11/09/2022] Open
Abstract
We report a one-pot, three-minute synthesis of carboxylic acid-decorated fluorescent carbon dots (COOH-FCDs) with tuneable core morphology dependent on the surface passivating agent. Mechanism investigations highlighted the presence of key pyrazine and polyhydroxyl aromatic motifs, which are formed from the degradation of glucosamine in the presence of a bifunctional linker bearing acid and amine groups. The novel COOH-FCDs are selective Fe3+ and hemin sensors. Furthermore, the FCDs are shown to be non-toxic, fluorescent bioimaging agents for cancer cells.
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Affiliation(s)
- Stephen A Hill
- School of Chemistry, University of Bristol, Cantock's Close, Bristol, BS8 1TS, UK
| | | | - Sean A Davis
- School of Chemistry, University of Bristol, Cantock's Close, Bristol, BS8 1TS, UK
| | - David J Morgan
- Cardiff Catalysis Institute, School of Chemistry, Cardiff University, Park Place, Cardiff, CF10 3AT, UK
| | - Monica Berry
- School of Physics, University of Bristol, Bristol, BS8 1TL, UK
| | - M Carmen Galan
- School of Chemistry, University of Bristol, Cantock's Close, Bristol, BS8 1TS, UK.
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25
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De Leon CA, Lang G, Saavedra MI, Pratt MR. Simple and Efficient Preparation of O- and S-GlcNAcylated Amino Acids through InBr 3-Catalyzed Synthesis of β- N-Acetylglycosides from Commercially Available Reagents. Org Lett 2018; 20:5032-5035. [PMID: 30088936 DOI: 10.1021/acs.orglett.8b02182] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Abstract
The facile synthesis of serine, threonine, and cysteine β-glycosides using commercially available peracetylated β- N-acetylglucosamine (β-Ac4GlcNAc) and catalytic amounts of indium bromide (InBr3) is described. This method involves only inexpensive reagents that require no further modification or special handling. The reagents are simply mixed, dissolved, and refluxed to afford the GlcNAcylated amino acids in great yields (70-80%). This operationally simple procedure should facilitate the study of O-GlcNAcylation without necessitating expertise in synthetic carbohydrate chemistry.
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26
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Feng M, Betti M. A novel collagen glycopeptide, Pro-Hyp-CONH-GlcN, stimulates cell proliferation and hyaluronan production in cultured human dermal fibroblasts. J Funct Foods 2018. [DOI: 10.1016/j.jff.2018.04.022] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022] Open
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27
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Yan YL, Gänzle MG. Structure and function relationships of the binding of β- and ɑ-galactosylated oligosaccharides to K88 fimbriae of enterotoxigenic Escherichia coli. Int Dairy J 2018. [DOI: 10.1016/j.idairyj.2018.01.006] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
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28
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Sun H, Mao X, Guo N, Zhao L, Cao R, Liu Q. Discovery and Characterization of a Novel Chitosanase from Paenibacillus dendritiformis by Phylogeny-Based Enzymatic Product Specificity Prediction. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:4645-4651. [PMID: 29687713 DOI: 10.1021/acs.jafc.7b06067] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
In the process of genome mining for novel chitosanases by phylogeny-based enzymatic product specificity prediction, a gene named Csn-PD from Paenibacillus dendritiformis was discovered. The enzyme was classified as a member of the GH46 family of glycoside hydrolase based on sequence alignment, and it was functionally expressed in Escherichia coli BL21 (DE3). The recombinant chitosanase was purified, and its molecular weight was estimated to be 31 kDa by SDS-PAGE. Csn-PD displayed maximal activity toward colloidal chitosan at pH 7.0 and 45 °C, respectively. A combination of thin-layer chromatography and electrospray ionization-mass spectrometry results showed that Csn-PD exhibited an endotype cleavage pattern and hydrolyzed chitosan to yield (GlcN)2 as the major product. The unique enzymatic properties of this chitosanase may make it a good candidate for (GlcN)2 production.
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Affiliation(s)
- Huihui Sun
- Department of Food Engineering and Nutrition , Yellow Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences , Qingdao 266071 , China
| | - Xiangzhao Mao
- College of Food Science and Engineering , Ocean University of China , Qingdao 266003 , China
| | - Na Guo
- College of Food Science and Engineering , Ocean University of China , Qingdao 266003 , China
| | - Ling Zhao
- Department of Food Engineering and Nutrition , Yellow Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences , Qingdao 266071 , China
| | - Rong Cao
- Department of Food Engineering and Nutrition , Yellow Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences , Qingdao 266071 , China
| | - Qi Liu
- Department of Food Engineering and Nutrition , Yellow Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences , Qingdao 266071 , China
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29
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Zhao Y, Yuan H, Zhang X, Yang J. A stimuli-responsive fluorescence platform for simultaneous determination of d-isoascorbic acid and Tartaric acid based on Maillard reaction product. SPECTROCHIMICA ACTA. PART A, MOLECULAR AND BIOMOLECULAR SPECTROSCOPY 2018; 196:1-6. [PMID: 29428892 DOI: 10.1016/j.saa.2018.01.079] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/16/2017] [Revised: 01/25/2018] [Accepted: 01/30/2018] [Indexed: 06/08/2023]
Abstract
An activatable fluorescence monitoring platform based on a novel Maillard reaction product from d-glucose and L-arginine was prepared through a facile one-pot approach and applied for simultaneous detection of d-isoascorbic acid and tartaric acid. In this work, the new Maillard reaction product GLA was first obtained, and its fluorescence intensity can be effectively quenched by KMnO4, resulting from a new complex (GLA-KMnO4) formation between GLA and KMnO4. Upon addition of d-isoascorbic acid or tartaric acid, an enhanced fluorescence was observed under the optimumed experimental conditions, indicating a stimuli-responsive fluorescence turn on platform for d-isoascorbic acid or tartaric acid can be developed. The corresponding experimental results showed that this turn on fluorescence sensing platform has a high sensitivity for d-isoascorbic acid or tartaric acid, because the detection limits were 5.9μM and 21.5μM, respectively. Additionally, this proposed sensing platform was applied to simultaneously detection of d-isoascorbic acid and tartaric acid in real tap water samples with satisfactory results.
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Affiliation(s)
- Yanmei Zhao
- Chongqing Key Laboratory of Water Environment Evolution and Pollution Control in Three Gorges Reservoir, Wanzhou, Chongqing, 404100, P.R. China; School of Environment and Chemical Engineering, Chongqing Three Gorges University, Wanzhou, Chongqing, 404100, P.R. China
| | - Haiyan Yuan
- Chongqing Key Laboratory of Water Environment Evolution and Pollution Control in Three Gorges Reservoir, Wanzhou, Chongqing, 404100, P.R. China; School of Environment and Chemical Engineering, Chongqing Three Gorges University, Wanzhou, Chongqing, 404100, P.R. China
| | - Xinling Zhang
- Chongqing Key Laboratory of Water Environment Evolution and Pollution Control in Three Gorges Reservoir, Wanzhou, Chongqing, 404100, P.R. China; School of Environment and Chemical Engineering, Chongqing Three Gorges University, Wanzhou, Chongqing, 404100, P.R. China
| | - Jidong Yang
- Chongqing Key Laboratory of Water Environment Evolution and Pollution Control in Three Gorges Reservoir, Wanzhou, Chongqing, 404100, P.R. China; School of Environment and Chemical Engineering, Chongqing Three Gorges University, Wanzhou, Chongqing, 404100, P.R. China.
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30
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Dhungel P, Hrynets Y, Betti M. Sous-Vide Nonenzymatic Browning of Glucosamine at Different Temperatures. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:4521-4530. [PMID: 29658276 DOI: 10.1021/acs.jafc.8b01265] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
Sous-vide is an increasingly popular method of cooking under controlled conditions of temperature and time inside vacuumed pouches to preserve the nutritional and sensory qualities of food. Sous-vide nonenzymatic browning of glucosamine (GlcN) was investigated at 50, 60, and 70 °C for 12 h. Changes investigated were pH, color, level of browning, and the concentrations of the key Maillard and caramelization reaction products, including α-dicarbonyls and pyrazines. The concentrations of undesired 4-methylimidazole (4-MEI), 2-acetyl-4(5)-tetrahydroxybutyl imidazole (THI), and 5-hydroxymethylfurfural (5-HMF) were also determined. Six types of caramels were produced of unique composition with no detectable levels of 4-MEI. GlcN caramels produced under vacuum were more acidic and lighter in color, containing significantly less flavorful diacetyl, but more fructosazine (FR) as compared to nonvacuum caramels. THI concentration was well below the toxicity levels for all studied caramels. Principal component analyses showed that the incubation temperature played a key role in determining the composition of caramels.
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Affiliation(s)
- Prinjiya Dhungel
- Department of Agricultural, Food and Nutritional Science , University of Alberta , 410 Agriculture/Forestry Centre , Edmonton , Alberta T6G 2P5 , Canada
| | - Yuliya Hrynets
- Department of Agricultural, Food and Nutritional Science , University of Alberta , 410 Agriculture/Forestry Centre , Edmonton , Alberta T6G 2P5 , Canada
| | - Mirko Betti
- Department of Agricultural, Food and Nutritional Science , University of Alberta , 410 Agriculture/Forestry Centre , Edmonton , Alberta T6G 2P5 , Canada
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31
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Fialho DM, Clarke KC, Moore MK, Schuster GB, Krishnamurthy R, Hud NV. Glycosylation of a model proto-RNA nucleobase with non-ribose sugars: implications for the prebiotic synthesis of nucleosides. Org Biomol Chem 2018; 16:1263-1271. [DOI: 10.1039/c7ob03017g] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
The emergence of the earliest nucleosides is an important, but unresolved, element of the origins of life that may have been facilitated by heterocycle reactivity and self-assembly.
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Affiliation(s)
- David M. Fialho
- School of Chemistry and Biochemistry
- Georgia Institute of Technology
- Atlanta
- USA 30033
- NSF-NASA Center for Chemical Evolution
| | - Kimberly C. Clarke
- School of Chemistry and Biochemistry
- Georgia Institute of Technology
- Atlanta
- USA 30033
- NSF-NASA Center for Chemical Evolution
| | - Megan K. Moore
- School of Chemistry and Biochemistry
- Georgia Institute of Technology
- Atlanta
- USA 30033
- NSF-NASA Center for Chemical Evolution
| | - Gary B. Schuster
- School of Chemistry and Biochemistry
- Georgia Institute of Technology
- Atlanta
- USA 30033
- NSF-NASA Center for Chemical Evolution
| | | | - Nicholas V. Hud
- School of Chemistry and Biochemistry
- Georgia Institute of Technology
- Atlanta
- USA 30033
- NSF-NASA Center for Chemical Evolution
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32
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Lin Q, Han L, Liu G, Cheng W, Wang L. A preliminary study on the formation pathways of glycated phosphatidylethanolamine of food rich in phospholipid during the heat-processing. RSC Adv 2018; 8:11280-11288. [PMID: 35542782 PMCID: PMC9078963 DOI: 10.1039/c8ra01072b] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2018] [Accepted: 03/08/2018] [Indexed: 11/21/2022] Open
Abstract
The formation of food-derived glycated phosphatidylethanolamine (PE) in thermal process was investigated by designing a 1,2-dipalmitoyl-sn-glycero-3-phosphoethanolamine (DPPE)-glucose model system heated from 40 to 100 °C for 8 h.
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Affiliation(s)
- Qingna Lin
- School of Food Science and Engineering
- South China University of Technology
- Guangzhou 510640
- China
| | - Lipeng Han
- School of Chemistry and Chemical Engineering
- Guangzhou University
- Guangzhou 510006
- China
- Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety
| | - Guoqin Liu
- School of Food Science and Engineering
- South China University of Technology
- Guangzhou 510640
- China
- Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety
| | - Weiwei Cheng
- School of Food Science and Engineering
- South China University of Technology
- Guangzhou 510640
- China
| | - Liqing Wang
- Guangdong Testing Institute of Product Quality Supervision
- Guangzhou 510670
- China
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33
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34
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Antimicrobial and antioxidant capacity of glucosamine-zinc(II) complex via non-enzymatic browning reaction. Food Sci Biotechnol 2017; 27:1-7. [PMID: 30263718 DOI: 10.1007/s10068-017-0192-1] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2017] [Revised: 08/21/2017] [Accepted: 08/30/2017] [Indexed: 10/18/2022] Open
Abstract
Coordination compounds play an important role in the life process, and have been widely used in food, cosmetics and pharmaceutical industry. Herein, we have developed a novel kind of glucosamine-zinc(II) complex (GlcN-ZC) for food additive using non-enzymatic browning reaction. The GlcN-ZC was characterized by FTIR and XRD. Moreover, UV absorbance changes, browning intensity, fluorescence changes, antioxidant activity and antimicrobial assessment of GlcN-ZC were also evaluated. Results showed the GlcN-ZC intermediate compounds were accumulated in non-enzymatic browning while prolonging heating time and melanoidins were produced in the final stage. The fluorescence changes confirmed that fluorophores were formed during the non-enzymatic reaction and fluorescence intensity reached a maximun at 60 min. The highest radical scavenging activity of GlcN-ZC formed after 180 min of heating was 79.2%. Furthermore, GlcN-ZC exhibited excellent antibacterial activity against E. coli and S. aureus. Therefore, GlcN-ZC can be used as a novel promising additive in the food industry.
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35
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Engineering of the Hyperthermophilic Archaeon Thermococcus kodakarensis for Chitin-Dependent Hydrogen Production. Appl Environ Microbiol 2017; 83:AEM.00280-17. [PMID: 28550062 DOI: 10.1128/aem.00280-17] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2017] [Accepted: 05/16/2017] [Indexed: 11/20/2022] Open
Abstract
Thermococcus kodakarensis is a hyperthermophilic archaeon that harbors a complete set of genes for chitin degradation to fructose 6-phosphate. However, wild-type T. kodakarensis KOD1 does not display growth on chitin. In this study, we developed a T. kodakarensis strain that can grow on chitin via genetic and adaptive engineering. First, a chitinase overproduction strain (KC01) was constructed by replacing the chitinase gene promoter with a strong promoter from the cell surface glycoprotein gene, resulting in increased degradation of swollen chitin and accumulation of N-,N'-diacetylchitobiose in the medium. To enhance N-,N'-diacetylchitobiose assimilation in KC01, genes encoding diacetylchitobiose deacetylase, exo-β-d-glucosaminidase, and glucosamine-6-phosphate deaminase were also overexpressed to obtain strain KC04. To strengthen the glycolytic flux of KC04, the gene encoding Tgr (transcriptional repressor of glycolytic genes) was disrupted to obtain strain KC04Δt. In both KC04 and KC04Δt strains, degradation of swollen chitin was further enhanced. In the culture broth of these strains, the accumulation of glucosamine was observed. KC04Δt was repeatedly inoculated in a swollen-chitin-containing medium for 13 cultures. This adaptive engineering strategy resulted in the isolation of a strain (KC04ΔtM1) that showed almost complete degradation of 0.4% (wt/vol) swollen chitin after 90 h. The strain produced high levels of acetate and ammonium in the culture medium, and, moreover, molecular hydrogen was generated. This strongly suggests that strain KC04ΔtM1 has acquired the ability to convert chitin to fructose 6-phosphate via deacetylation and deamination and further convert fructose 6-phosphate to acetate via glycolysis coupled to hydrogen generation.IMPORTANCE Chitin is a linear homopolymer of β-1,4-linked N-acetylglucosamine and is the second most abundant biomass next to cellulose. Compared to the wealth of research focused on the microbial degradation and conversion of cellulose, studies addressing microbial chitin utilization are still limited. In this study, using the hyperthermophilic archaeon Thermococcus kodakarensis as a host, we have constructed a strain that displays chitin-dependent hydrogen generation. The apparent hydrogen yield per unit of sugar consumed was slightly higher with swollen chitin than with starch. As gene manipulation in T. kodakarensis is relatively simple, the strain constructed in this study can also be used as a parent strain for the development and expansion of chitin-dependent biorefinery, in addition to its capacity to produce hydrogen.
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Hrynets Y, Martinez DJH, Ndagijimana M, Betti M. Inhibitory activity of a Concanavalin-isolated fraction from a glucosamine-peptides reaction system against heat resistant E. coli. Heliyon 2017; 3:e00348. [PMID: 28736752 PMCID: PMC5508475 DOI: 10.1016/j.heliyon.2017.e00348] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2017] [Revised: 06/02/2017] [Accepted: 07/04/2017] [Indexed: 11/27/2022] Open
Abstract
Alcalase-derived gelatin hydrolysates were glycated with glucosamine in the presence (+) or absence (−) of transglutaminase (TGase), and their antimicrobial activities toward Escherichia coli AW 1.7 were studied. Glycation treatments were subjected to concanavalin A affinity chromatography to selectively collect the glycopeptide-enriched fractions and the changes in antimicrobial activity were determined. The minimum inhibitory concentration of glycated hydrolysates decreased by 1.2 times compared to the native hydrolysate, with no differences between (+) or (−) TGase treatments. No difference was observed in the dicarbonyl compound concentration between the two glycation methods except that 3-deoxyglucosone was greater in the TGase-mediated reaction. Concanavalin A-retentate, but not the flow-through fractions, significantly improved the antimicrobial activity, however there was no difference between +TGase and −TGase glycated treatments. Purification of the retentate fraction from fluorescent compounds did not improve its antimicrobial activity.
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Affiliation(s)
- Yuliya Hrynets
- Department of Agricultural, Food and Nutritional Science, University of Alberta, 410 Agriculture/Forestry Centre, Edmonton, AB T6G 2P5 Canada
| | - Daylin Johana Hincapie Martinez
- Department of Agricultural, Food and Nutritional Science, University of Alberta, 410 Agriculture/Forestry Centre, Edmonton, AB T6G 2P5 Canada
| | - Maurice Ndagijimana
- Department of Agricultural, Food and Nutritional Science, University of Alberta, 410 Agriculture/Forestry Centre, Edmonton, AB T6G 2P5 Canada
| | - Mirko Betti
- Department of Agricultural, Food and Nutritional Science, University of Alberta, 410 Agriculture/Forestry Centre, Edmonton, AB T6G 2P5 Canada
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Yan YL, Hu Y, Simpson DJ, Gänzle MG. Enzymatic Synthesis and Purification of Galactosylated Chitosan Oligosaccharides Reducing Adhesion of Enterotoxigenic Escherichia coli K88. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:5142-5150. [PMID: 28593759 DOI: 10.1021/acs.jafc.7b01741] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
Enterotoxigenic Escherichia coli (ETEC) K88 causes diarrhea in weaned piglets and represent a suitable model system for ETEC causing childhood diarrhea. This study aimed to evaluate the effects of oligosaccharides against ETEC K88 adhesion to porcine erythrocytes with two bioassays. Galactosylated chitosan-oligosaccharides (Gal-COS) were synthesized through transgalactosylation by β-galactosidase. Fractions 2-5 of Gal-COS were obtained through cation exchange and size exclusion chromatography. Fractions 2-5 of acetylated Gal-COS were obtained through chemical acetylation followed by size exclusion chromatography. Gal-COS F2 containing the largest oligosaccharides had the highest antiadhesion activity with the minimum inhibitory concentration of 0.22 g/L, followed by F3 and F4. Acetylation of Gal-COS decreased their ability to reduce ETEC K88 adhesion. The composition of active oligosaccharides was determined with LC-MS. Galactosylation of COS produces oligosaccharides which reduce ETEC K88 adhesion; moreover, resulting oligosaccharides match the composition of human milk oligosaccharides, which prevent adhesion of multiple pathogens.
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Affiliation(s)
- Ya Lu Yan
- University of Alberta , Department of Agricultural, Food and Nutritional Science, Edmonton, Alberta T6E2P5, Canada
| | - Ying Hu
- University of Alberta , Department of Agricultural, Food and Nutritional Science, Edmonton, Alberta T6E2P5, Canada
| | - David J Simpson
- University of Alberta , Department of Agricultural, Food and Nutritional Science, Edmonton, Alberta T6E2P5, Canada
| | - Michael G Gänzle
- University of Alberta , Department of Agricultural, Food and Nutritional Science, Edmonton, Alberta T6E2P5, Canada
- Hubei University of Technology , College of Bioengineering and Food Science, Wuhan 430068, P.R. China
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Bhattacherjee A, Hrynets Y, Betti M. Transport of the Glucosamine-Derived Browning Product Fructosazine (Polyhydroxyalkylpyrazine) Across the Human Intestinal Caco-2 Cell Monolayer: Role of the Hexose Transporters. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:4642-4650. [PMID: 28535336 DOI: 10.1021/acs.jafc.7b01611] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
The transport mechanism of fructosazine, a glucosamine self-condensation product, was investigated using a Caco-2 cell model. Fructosazine transport was assessed by measuring the bidirectional permeability coefficient across Caco-2 cells. The mechanism of transport was evaluated using phlorizin, an inhibitor of sodium-dependent glucose cotransporters (SGLT) 1 and 2, phloretin and quercetin, inhibitors of glucose transporters (GLUT) 1 and 2, transcytosis inhibitor wortmannin, and gap junction disruptor cytochalasin D. The role of hexose transporters was further studied using downregulated or overexpressed cell lines. The apparent permeability (Pa,b) of fructosazine was 1.30 ± 0.02 × 10-6 cm/s. No significant (p > 0.05) effect was observed in fructosazine transport by adding wortmannin and cytochalasin D. The presence of phlorizin, phloretin, and quercetin decreased fructosazine transport. The downregulated GLUT cells line was unable to transport fructosazine. In human intestinal epithelial Caco-2 cells, GLUT1 or GLUT2 and SGLT are mainly responsible for fructosazine transport.
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Affiliation(s)
- Abhishek Bhattacherjee
- Department of Agricultural, Food and Nutritional Science, University of Alberta 410 Agriculture/Forestry Centre, Edmonton AB T6G 2P5, Canada
| | - Yuliya Hrynets
- Department of Agricultural, Food and Nutritional Science, University of Alberta 410 Agriculture/Forestry Centre, Edmonton AB T6G 2P5, Canada
| | - Mirko Betti
- Department of Agricultural, Food and Nutritional Science, University of Alberta 410 Agriculture/Forestry Centre, Edmonton AB T6G 2P5, Canada
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Jia L, Zhang Z, Qiao Y, Pedersen CM, Ge H, Wei Z, Deng T, Ren J, Liu X, Wang Y, Hou X. Product Distribution Control for Glucosamine Condensation: Nuclear Magnetic Resonance (NMR) Investigation Substantiated by Density Functional Calculations. Ind Eng Chem Res 2017. [DOI: 10.1021/acs.iecr.6b05057] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
Affiliation(s)
- Lingyu Jia
- Shanxi
Engineering Research Center of Biorefinery, Institute of Coal Chemistry, Chinese Academy of Sciences, Taiyuan, People’s Republic of China
- Graduate University of Chinese Academy of Sciences, Beijing, People’s Republic of China
| | - Zhenzhou Zhang
- Graduate University of Chinese Academy of Sciences, Beijing, People’s Republic of China
- State
Key Laboratory of Coal Conversion, Institute of Coal Chemistry, Chinese Academy of Sciences, Taiyuan, People’s Republic of China
| | - Yan Qiao
- State
Key Laboratory of Coal Conversion, Institute of Coal Chemistry, Chinese Academy of Sciences, Taiyuan, People’s Republic of China
| | - Christian Marcus Pedersen
- Department
of Chemistry, University of Copenhagen, Universitetsparken 5, DK-2100 Copenhagen, Denmark
| | - Hui Ge
- State
Key Laboratory of Coal Conversion, Institute of Coal Chemistry, Chinese Academy of Sciences, Taiyuan, People’s Republic of China
| | - Zhihong Wei
- State
Key Laboratory of Coal Conversion, Institute of Coal Chemistry, Chinese Academy of Sciences, Taiyuan, People’s Republic of China
| | - Tiansheng Deng
- Shanxi
Engineering Research Center of Biorefinery, Institute of Coal Chemistry, Chinese Academy of Sciences, Taiyuan, People’s Republic of China
| | - Jun Ren
- College
of Chemical Engineering and Environment, North University of China, Taiyuan 030051, China
| | - Xingchen Liu
- State
Key Laboratory of Coal Conversion, Institute of Coal Chemistry, Chinese Academy of Sciences, Taiyuan, People’s Republic of China
| | - Yingxiong Wang
- Shanxi
Engineering Research Center of Biorefinery, Institute of Coal Chemistry, Chinese Academy of Sciences, Taiyuan, People’s Republic of China
| | - Xianglin Hou
- Shanxi
Engineering Research Center of Biorefinery, Institute of Coal Chemistry, Chinese Academy of Sciences, Taiyuan, People’s Republic of China
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Dong JX, Wang ZL, Yang Y, Gao ZF, Li BL, Jiang HH, Li NB, Luo HQ. Bio-friendly Maillard reaction fluorescent products from glutathione and ascorbic acid for the rapid and label-free detection of Fe3+in living cells. J Mater Chem B 2017; 5:707-713. [DOI: 10.1039/c6tb02449a] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
Abstract
Non-cytotoxic Maillard reaction fluorescent products were used as an imaging probe for Fe3+detection in living cells.
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Affiliation(s)
- Jiang Xue Dong
- Key Laboratory of Eco-environments in Three Gorges Reservoir Region (Ministry of Education)
- School of Chemistry and Chemical Engineering
- Southwest University
- Chongqing 400715
- P. R. China
| | - Zi Li Wang
- College of Animal Science and Technology
- Southwest University
- Chongqing 400715
- P. R. China
| | - Yue Yang
- College of Animal Science and Technology
- Southwest University
- Chongqing 400715
- P. R. China
| | - Zhong Feng Gao
- Key Laboratory of Eco-environments in Three Gorges Reservoir Region (Ministry of Education)
- School of Chemistry and Chemical Engineering
- Southwest University
- Chongqing 400715
- P. R. China
| | - Bang Lin Li
- Key Laboratory of Eco-environments in Three Gorges Reservoir Region (Ministry of Education)
- School of Chemistry and Chemical Engineering
- Southwest University
- Chongqing 400715
- P. R. China
| | - Hui Hui Jiang
- College of Animal Science and Technology
- Southwest University
- Chongqing 400715
- P. R. China
| | - Nian Bing Li
- Key Laboratory of Eco-environments in Three Gorges Reservoir Region (Ministry of Education)
- School of Chemistry and Chemical Engineering
- Southwest University
- Chongqing 400715
- P. R. China
| | - Hong Qun Luo
- Key Laboratory of Eco-environments in Three Gorges Reservoir Region (Ministry of Education)
- School of Chemistry and Chemical Engineering
- Southwest University
- Chongqing 400715
- P. R. China
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Non-enzymatic browning reaction of glucosamine at mild conditions: Relationship between colour formation, radical scavenging activity and α-dicarbonyl compounds production. Food Chem 2016; 212:234-43. [DOI: 10.1016/j.foodchem.2016.05.170] [Citation(s) in RCA: 36] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2016] [Revised: 05/25/2016] [Accepted: 05/26/2016] [Indexed: 11/29/2022]
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Bhattacherjee A, Hrynets Y, Betti M. Fructosazine, a Polyhydroxyalkylpyrazine with Antimicrobial Activity: Mechanism of Inhibition against Extremely Heat Resistant Escherichia coli. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2016; 64:8530-8539. [PMID: 27776403 DOI: 10.1021/acs.jafc.6b03755] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
Fructosazine is a polyhydroxyalkylpyrazine recently reported to have antimicrobial activity against heat-resistant Escherichia coli AW 1.7. This study investigated fructosazine's antimicrobial mechanism of action and compared it to that of riboflavin. Fructosazine-acetic acid was effective in permeabilizing the outer membrane based on an evaluation of bacterial membrane integrity using 1-N-phenyl-1-naphthylamine and propidium iodide. The uptake of fructosazine by E. coli was pH-dependent with a greater uptake at pH 5 compared to pH 7 for all times throughout 16 h, except 2, 3, and 10 h. Fructosazine generates 1O2, which is partially why it damages E. coli. DNA fragmentation was confirmed by fluorescence microscopy, and the fructosazine-acetic acid was the second most intense treatment after riboflavin-acetic acid. Electron microscopy revealed membrane structural damage by fructosazine at pH 5 and 7. This study provides evidence that fructosazine exerts antimicrobial action by permeabilizing the cell membrane, damaging membrane integrity, and fragmenting DNA.
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Affiliation(s)
- Abhishek Bhattacherjee
- Department of Agricultural, Food and Nutritional Science, University of Alberta , 410 Agriculture/Forestry Centre, Edmonton, AB T6G 2P5 Canada
| | - Yuliya Hrynets
- Department of Agricultural, Food and Nutritional Science, University of Alberta , 410 Agriculture/Forestry Centre, Edmonton, AB T6G 2P5 Canada
| | - Mirko Betti
- Department of Agricultural, Food and Nutritional Science, University of Alberta , 410 Agriculture/Forestry Centre, Edmonton, AB T6G 2P5 Canada
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Abstract
Shell biorefinery, referring to the fractionation of crustacean shells into their major components and the transformation of each component into value-added chemicals and materials, has attracted growing attention in recent years. Since the large quantities of waste shells remain underexploited, their valorization can potentially bring both ecological and economic benefits. This Review provides an overview of the current status of shell biorefinery. It first describes the structural features of crustacean shells, including their composition and their interactions. Then, various fractionation methods for the shells are introduced. The last section is dedicated to the valorization of chitin and its derivatives for chemicals, porous carbon materials and functional polymers.
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Affiliation(s)
- Xi Chen
- Department of Chemical and Biomolecular Engineering, National University of Singapore, 4 Engineering Drive 4, Singapore, 117585, Singapore
| | - Huiying Yang
- Department of Chemical and Biomolecular Engineering, National University of Singapore, 4 Engineering Drive 4, Singapore, 117585, Singapore
| | - Ning Yan
- Department of Chemical and Biomolecular Engineering, National University of Singapore, 4 Engineering Drive 4, Singapore, 117585, Singapore.
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Dong JX, Song XF, Shi Y, Gao ZF, Li BL, Li NB, Luo HQ. A potential fluorescent probe: Maillard reaction product from glutathione and ascorbic acid for rapid and label-free dual detection of Hg2+ and biothiols. Biosens Bioelectron 2016; 81:473-479. [DOI: 10.1016/j.bios.2016.03.017] [Citation(s) in RCA: 32] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/25/2015] [Revised: 02/26/2016] [Accepted: 03/08/2016] [Indexed: 11/15/2022]
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Hrynets Y, Bhattacherjee A, Ndagijimana M, Hincapie Martinez DJ, Betti M. Iron (Fe(2+))-Catalyzed Glucosamine Browning at 50 °C: Identification and Quantification of Major Flavor Compounds for Antibacterial Activity. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2016; 64:3266-3275. [PMID: 27043007 DOI: 10.1021/acs.jafc.6b00761] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/05/2023]
Abstract
Glucosamine browning at 50 °C with (GlcN/Fe(2+)) or without iron (GlcN) was studied over time from 0 to 48 h. Generation of reactive oxygen species (ROS), H2O2, and (1)O2, along with α-dicarbonyls, fructosazine, and deoxyfructosazine, was evaluated. Singlet oxygen generation increased over time and was greater in GlcN/Fe(2+) caramel solution. The presence of iron significantly increased the concentration of α-dicarbonyls at an early incubation time (3 h). Fructosazine and deoxyfructosazine were the major degradation products at 48 h comprising together up to 37 and 49% in GlcN and GlcN/Fe(2+), respectively. GlcN/Fe(2+) (48 h) exhibited a MIC50 against highly heat-resistant Escherichia coli AW 1.7 at pH 5, but not at pH 7. Despite several antimicrobial compounds being produced during browning, GlcN/Fe(2+) created a synergistic environment for the fructosazine-organic acids to confer their antimicrobial activity. GlcN caramel solutions have the potential to serve as both flavoring compounds and antimicrobial agents in formulated food systems.
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Affiliation(s)
- Yuliya Hrynets
- Department of Agricultural, Food and Nutritional Science, University of Alberta , 410 Agriculture/Forestry Centre, Edmonton, Alberta T6G 2P5, Canada
| | - Abhishek Bhattacherjee
- Department of Agricultural, Food and Nutritional Science, University of Alberta , 410 Agriculture/Forestry Centre, Edmonton, Alberta T6G 2P5, Canada
| | - Maurice Ndagijimana
- Department of Agricultural, Food and Nutritional Science, University of Alberta , 410 Agriculture/Forestry Centre, Edmonton, Alberta T6G 2P5, Canada
| | - Daylin Johana Hincapie Martinez
- Department of Agricultural, Food and Nutritional Science, University of Alberta , 410 Agriculture/Forestry Centre, Edmonton, Alberta T6G 2P5, Canada
| | - Mirko Betti
- Department of Agricultural, Food and Nutritional Science, University of Alberta , 410 Agriculture/Forestry Centre, Edmonton, Alberta T6G 2P5, Canada
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In situ formation of the amino sugars 1-amino-1-deoxy-fructose and 2-amino-2-deoxy-glucose under Maillard reaction conditions in the absence of ammonia. Food Chem 2016; 197:489-95. [DOI: 10.1016/j.foodchem.2015.10.140] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2015] [Revised: 10/26/2015] [Accepted: 10/29/2015] [Indexed: 11/24/2022]
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Hong PK, Ndagijimana M, Betti M. Glucosamine-induced glycation of hydrolysed meat proteins in the presence or absence of transglutaminase: Chemical modifications and taste-enhancing activity. Food Chem 2016; 197 Pt B:1143-52. [DOI: 10.1016/j.foodchem.2015.11.096] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2015] [Revised: 11/06/2015] [Accepted: 11/18/2015] [Indexed: 11/26/2022]
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Rapid Myoglobin Aggregation through Glucosamine-Induced α-Dicarbonyl Formation. PLoS One 2015; 10:e0139022. [PMID: 26406447 PMCID: PMC4583429 DOI: 10.1371/journal.pone.0139022] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2015] [Accepted: 09/07/2015] [Indexed: 12/25/2022] Open
Abstract
The extent of glycation and conformational changes of horse myoglobin (Mb) upon glycation with N-acetyl-glucosamine (GlcNAc), glucose (Glc) and glucosamine (GlcN) were investigated. Among tested sugars, the rate of glycation with GlcN was the most rapid as shown by MALDI and ESI mass spectrometries. Protein oxidation, as evaluated by the amount of carbonyl groups present on Mb, was found to increase exponentially in Mb-Glc conjugates over time, whereas in Mb-GlcN mixtures the carbonyl groups decreased significantly after maximum at 3 days of the reaction. The reaction between GlcN and Mb resulted in a significantly higher amount of α-dicarbonyl compounds, mostly glucosone and 3-deoxyglucosone, ranging from and 27 to 332 mg/L and from 14 to 304 mg/L, respectively. Already at 0.5 days, tertiary structural changes of Mb-GlcN conjugate were observed by altered tryptophan fluorescence. A reduction of metmyoglobin to deoxy-and oxymyoglobin forms was observed on the first day of reaction, coinciding with the greatest amount of glucosone produced. In contrast to native α-helical myoglobin, 41% of the glycated protein sequence was transformed into a β-sheet conformation, as determined by circular dichroism spectropolarimetry. Transmission electron microscopy demonstrated that Mb glycation with GlcN causes the formation of amorphous or fibrous aggregates, started already at 3 reaction days. These aggregates bind to an amyloid-specific dye thioflavin T. With the aid of α-dicarbonyl compounds and advanced products of reaction, this study suggests that the Mb glycation with GlcN induces the unfolding of an initially globular protein structure into amyloid fibrils comprised of a β-sheet structure.
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