1
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Fröhlich SM, Jünger M, Mittermeier-Kleßinger VK, Dawid C, Hofmann TF, Somoza V, Dunkel A. Towards prediction of maturation-dependent kokumi taste in cheese by comprehensive high throughput quantitation of glutamyl dipeptides. Food Chem 2024; 463:141130. [PMID: 39243621 DOI: 10.1016/j.foodchem.2024.141130] [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: 06/10/2024] [Revised: 08/17/2024] [Accepted: 09/02/2024] [Indexed: 09/09/2024]
Abstract
The study focuses on the comprehensive analysis of glutamyl dipeptides in cheese, particularly their formation during the cheese ripening process and the influence of various factors, such as origin, the use of various mold cultures, and cheese types. For the first time, all three subgroups of glutamyl dipeptides, namely α-Glu-X, X-Glu, and γ-Glu-X, are covered in a comprehensive analytical LC-MS/MS method offering robust quantitation of all 56 glutamyl dipeptides. The workflow includes a simplified extraction protocol and an optimized separation of the analytes on the stationary phase. Validation experiments demonstrate the method's reliability, including repeatability, detection limits, and recovery. The comprehensive analysis of all glutamyl dipeptides in 122 cheese samples with ripening times between 2 weeks and 15 years shows a strong increase in all peptide classes with prolonged ripening and particularly in the presence of mold.
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Affiliation(s)
- Sonja Maria Fröhlich
- TUM Graduate School, School of Life Sciences, Technical University of Munich, Alte Akademie 8, 85354 Freising, Germany; Leibniz Institute for Food Systems Biology at the Technical University of Munich, Lise-Meitner-Str. 34, 85354 Freising, Germany.
| | - Manon Jünger
- Chair of Food Chemistry and Molecular Sensory Science, TUM School of Life Sciences, Technical University of Munich, Lise-Meitner-Str. 34, 85354 Freising, Germany
| | - Verena Karolin Mittermeier-Kleßinger
- Professorship for Functional Phytometabolomics, TUM School of Life Sciences, Technical University of Munich, Lise-Meitner-Str. 34, 85354 Freising, Germany.
| | - Corinna Dawid
- Chair of Food Chemistry and Molecular Sensory Science, TUM School of Life Sciences, Technical University of Munich, Lise-Meitner-Str. 34, 85354 Freising, Germany; Professorship for Functional Phytometabolomics, TUM School of Life Sciences, Technical University of Munich, Lise-Meitner-Str. 34, 85354 Freising, Germany; ZIEL - Institute for Food & Health, Technical University of Munich, Gregor-Mendel-Strasse 2, 85354 Freising, Germany.
| | - Thomas F Hofmann
- Chair of Food Chemistry and Molecular Sensory Science, TUM School of Life Sciences, Technical University of Munich, Lise-Meitner-Str. 34, 85354 Freising, Germany.
| | - Veronika Somoza
- Leibniz Institute for Food Systems Biology at the Technical University of Munich, Lise-Meitner-Str. 34, 85354 Freising, Germany; ZIEL - Institute for Food & Health, Technical University of Munich, Gregor-Mendel-Strasse 2, 85354 Freising, Germany; Chair of Nutritional Systems Biology, School of Life Sciences, Technical University of Munich, Lise-Meitner-Str. 34, 85354 Freising, Germany.
| | - Andreas Dunkel
- Leibniz Institute for Food Systems Biology at the Technical University of Munich, Lise-Meitner-Str. 34, 85354 Freising, Germany.
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2
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Spaccasassi A, Ye L, Rincón C, Börner RA, Bogicevic B, Glabasnia A, Hofmann T, Dawid C. Sensoproteomic Characterization of Lactobacillus Johnsonii-Fermented Pea Protein-Based Beverage: A Promising Strategy for Enhancing Umami and Kokumi Sensations while Mitigating Bitterness. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:15875-15889. [PMID: 38957928 PMCID: PMC11261612 DOI: 10.1021/acs.jafc.4c02317] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/14/2024] [Revised: 06/18/2024] [Accepted: 06/18/2024] [Indexed: 07/04/2024]
Abstract
This study investigated the mechanism underlying the flavor improvement observed during fermentation of a pea protein-based beverage using Lactobacillus johnsonii NCC533. A combination of sensomics and sensoproteomics approach revealed that the fermentation process enriched or generated well-known basic taste ingredients, such as amino acids, nucleotides, organic acids, and dipeptides, besides six new taste-active peptide sequences that enhance kokumi and umami notes. The six new umami and kokumi enhancing peptides, with human recognition thresholds ranging from 0.046 to 0.555 mM, are produced through the degradation of Pisum sativum's storage protein. Our findings suggest that compounds derived from fermentation enhance umami and kokumi sensations and reduce bitterness, thus improving the overall flavor perception of pea proteins. In addition, the analysis of intraspecific variations in the proteolytic activity of L. johnsonii and the genome-peptidome correlation analysis performed in this study point at cell-wall-bound proteinases such as PrtP and PrtM as the key genes necessary to initiate the flavor improving proteolytic cascade. This study provides valuable insights into the molecular mechanisms underlying the flavor improvement of pea protein during fermentation and identifies potential future research directions. The results highlight the importance of combining fermentation and senso(proteo)mics techniques in developing tastier and more palatable plant-based protein products.
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Affiliation(s)
- Andrea Spaccasassi
- Chair
of Food Chemistry and Molecular and Sensory Science, TUM School of
Life Sciences, Technical University of Munich, Lise-Meitner-Str. 34, Freising 85354, Germany
- TUM
CREATE, 1 CREATE Way,
#10-02 CREATE Tower, Singapore 138602, Singapore
| | - Lijuan Ye
- Société
des Produits Nestlé S.A., Nestlé Research, Route du Jorat 57, Lausanne 26 CH 1000, Switzerland
| | - Cristian Rincón
- Société
des Produits Nestlé S.A., Nestlé Research, Route du Jorat 57, Lausanne 26 CH 1000, Switzerland
| | - Rosa Aragao Börner
- Société
des Produits Nestlé S.A., Nestlé Research, Route du Jorat 57, Lausanne 26 CH 1000, Switzerland
| | - Biljana Bogicevic
- Société
des Produits Nestlé S.A., Nestlé Research, Route du Jorat 57, Lausanne 26 CH 1000, Switzerland
| | - Arne Glabasnia
- Société
des Produits Nestlé S.A., Nestlé Research, Route du Jorat 57, Lausanne 26 CH 1000, Switzerland
| | - Thomas Hofmann
- Chair
of Food Chemistry and Molecular and Sensory Science, TUM School of
Life Sciences, Technical University of Munich, Lise-Meitner-Str. 34, Freising 85354, Germany
| | - Corinna Dawid
- Chair
of Food Chemistry and Molecular and Sensory Science, TUM School of
Life Sciences, Technical University of Munich, Lise-Meitner-Str. 34, Freising 85354, Germany
- TUM
CREATE, 1 CREATE Way,
#10-02 CREATE Tower, Singapore 138602, Singapore
- Professorship
for Functional Phytometabolomics, TUM School of Life Sciences, Technical University of Munich, Lise-Meitner-Str. 34, Freising 85354, Germany
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3
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Hu Y, Badar IH, Zhang L, Yang L, Xu B. Odor and taste characteristics, transduction mechanism, and perceptual interaction in fermented foods: a review. Crit Rev Food Sci Nutr 2024:1-19. [PMID: 39012297 DOI: 10.1080/10408398.2024.2377292] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 07/17/2024]
Abstract
Fermentation is a critical technological process for flavor development in fermented foods. The combination of odor and taste, known as flavor, is crucial in enhancing people's perception and psychology toward fermented foods, thereby increasing their acceptance among consumers. This review summarized the determination and key flavor compound screening methods in fermented foods and analyzed the flavor perception, perceptual interactions, and evaluation methods. The flavor compounds in fermented foods could be separated, purified, and identified by instrument techniques, and a molecular sensory science approach could identify the key flavor compounds. How flavor compounds bind to their respective receptors determines flavor perception, which is influenced by their perceptual interactions, including odor-odor, taste-taste, and odor-taste. Evaluation methods of flavor perception mainly include human sensory evaluation, electronic sensors and biosensors, and neuroimaging techniques. Among them, the biosensor-based evaluation methods could facilitate the investigation of the flavor transduction mechanism and the neuroimaging technique could explain the brain's signals that relate to the perception of flavor and how they compare to signals from other senses. This review aims to elucidate the flavor profile of fermented foods and highlight the significance of comprehending the interactions between various flavor compounds, thus improving the healthiness and sensory attributes.
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Affiliation(s)
- Yingying Hu
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, China
- State key Laboratory of Meat Quality Control and Cultured Meat Development, Jiangsu Yurun Meat Industry Group Co., Ltd, Nanjing, China
| | - Iftikhar Hussain Badar
- Department of Meat Science and Technology, University of Veterinary and Animal Sciences, Lahore, Pakistan
| | - Lang Zhang
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, College of Tea and Food Science and Technology, Anhui Agricultural University, Hefei, China
| | - Linwei Yang
- State key Laboratory of Meat Quality Control and Cultured Meat Development, Jiangsu Yurun Meat Industry Group Co., Ltd, Nanjing, China
| | - Baocai Xu
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, China
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4
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Xiang Q, Xia Y, Fang S, Zhong F. Enzymatic debittering of cheese flavoring and bitterness characterization of peptide mixture using sensory and peptidomics approach. Food Chem 2024; 440:138229. [PMID: 38159315 DOI: 10.1016/j.foodchem.2023.138229] [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: 08/08/2023] [Revised: 12/09/2023] [Accepted: 12/15/2023] [Indexed: 01/03/2024]
Abstract
Peptides in cheese flavoring produced through proteolysis plus fermentation generated bitterness. Bitterness of individual peptide can be quantified using quantitative structure-activity relationship, where molecular mass (M), hydrophobicity, residues, C-terminal hydrophobic amino acids (C-HAAs), and N-terminal basic ones (N-BAAs) are crucial. However, their accumulative influence on the overall bitterness of peptide mixture remains unknown. This study delved into extensive proteolysis to debitter and to correlate the multi-influencing factors of peptides and the collective bitterness. As hydrolysis increased from 7.5 % to 28.0 %, bitterness reduced from 5.0 to 0.3-2.7 scores, contingent on proteases used, in which FU was optimal. The overall bitterness cannot be predicted through the summation of individual peptide bitterness, which depended on M (0.5-3 kDa) and 5-23 residues, followed by N-BAAs and C-HAAs. Analysis of enzymatic cleavage sites and substrate characteristics revealed, to more effectively debitter bovine milk protein hydrolysates, proteases specifically cleaving Pro, Leu, Phe, and Val were desired.
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Affiliation(s)
- Qin Xiang
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China; Science Center for Future Foods, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, 214122, China; International Joint Laboratory for Food Safety, Jiangnan University, Wuxi, 214122, China
| | - Yixun Xia
- Science Center for Future Foods, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, 214122, China; Jiaxing Institute of Future Food, Jiaxing 314015, China
| | - Sicong Fang
- School of Food Science and Technology, Jiangnan University, Wuxi, 214122, China
| | - Fang Zhong
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China; Science Center for Future Foods, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, 214122, China; International Joint Laboratory for Food Safety, Jiangnan University, Wuxi, 214122, China.
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5
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Kuhfeld RF, Eshpari H, Kim BJ, Kuhfeld MR, Atamer Z, Dallas DC. Identification of bitter peptides in aged Cheddar cheese by crossflow filtration-based Fractionation, Peptidomics, statistical screening and sensory analysis. Food Chem 2024; 439:138111. [PMID: 38104442 DOI: 10.1016/j.foodchem.2023.138111] [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: 08/16/2023] [Revised: 11/14/2023] [Accepted: 11/27/2023] [Indexed: 12/19/2023]
Abstract
Despite bitterness being a common flavor attribute of aged cheese linked to casein-derived peptides, excessive bitterness is a sensory flaw that can lead to consumer rejection and economic loss for creameries. Our research employs a unique approach to identify bitter peptides in cheese samples using crossflow filtration-based fractionation, mass spectrometry-based peptidomics, statistics and sensory analysis. Applying peptidomics and statistical screening tools, rather than traditional chemical separation techniques, to identify bitter peptides allows for screening the whole peptide profile. Five peptides-YPFPGP (β-casein [60-65]), YPFPGPIPN (βA2-casein [60-68]), LSQSKVLPVPQKAVPYPQRDMPIQA (β-casein [165-189]), YPFPGPIHNS (βA1-casein [60-69]) and its serine phosphorylated version YPFPGPIHN[S] (βA1-casein [60-69])- demonstrated high levels of bitterness with mean bitterness intensity values above 7 on a 15-point scale. In the future, this data can be combined with the microbial and protease profile of the Cheddar samples to help understand how these factors contribute to bitter taste development.
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Affiliation(s)
- R F Kuhfeld
- Department of Food Science and Technology, Oregon State University, Corvallis, OR, 97333.
| | - H Eshpari
- Department of Food Science and Technology, Oregon State University, Corvallis, OR, 97333
| | - B J Kim
- Nutrition Program, School of Biological and Population Health Sciences, Oregon State University, Corvallis, OR, 97333
| | - M R Kuhfeld
- Northwest Evaluation Association, Portland, OR, 97209
| | - Z Atamer
- Department of Food Science and Technology, Oregon State University, Corvallis, OR, 97333
| | - D C Dallas
- Department of Food Science and Technology, Oregon State University, Corvallis, OR, 97333; Nutrition Program, School of Biological and Population Health Sciences, Oregon State University, Corvallis, OR, 97333
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6
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Chu X, Zhu W, Li X, Su E, Wang J. Bitter flavors and bitter compounds in foods: identification, perception, and reduction techniques. Food Res Int 2024; 183:114234. [PMID: 38760147 DOI: 10.1016/j.foodres.2024.114234] [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: 09/25/2023] [Revised: 03/09/2024] [Accepted: 03/12/2024] [Indexed: 05/19/2024]
Abstract
Bitterness is one of the five basic tastes generally considered undesirable. The widespread presence of bitter compounds can negatively affect the palatability of foods. The classification and sensory evaluation of bitter compounds have been the focus in recent research. However, the rigorous identification of bitter tastes and further studies to effectively mask or remove them have not been thoroughly evaluated. The present paper focuses on identification of bitter compounds in foods, structural-based activation of bitter receptors, and strategies to reduce bitter compounds in foods. It also discusses the roles of metabolomics and virtual screening analysis in bitter taste. The identification of bitter compounds has seen greater success through metabolomics with multivariate statistical analysis compared to conventional chromatography, HPLC, LC-MS, and NMR techniques. However, to avoid false positives, sensory recognition should be combined. Bitter perception involves the structural activation of bitter taste receptors (TAS2Rs). Only 25 human TAS2Rs have been identified as responsible for recognizing numerous bitter compounds, showcasing their high structural diversity to bitter agonists. Thus, reducing bitterness can be achieved through several methods. Traditionally, the removal or degradation of bitter substances has been used for debittering, while the masking of bitterness presents a new effective approach to improving food flavor. Future research in food bitterness should focus on identifying unknown bitter compounds in food, elucidating the mechanisms of activation of different receptors, and developing debittering techniques based on the entire food matrix.
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Affiliation(s)
- Xinyu Chu
- Department of Food Science and Technology, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, China
| | - Wangsheng Zhu
- Engineering Technology Research Center for Plant Cell of Anhui Province, West Anhui University, Anhui 237012, China
| | - Xue Li
- Department of Food Science and Technology, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, China
| | - Erzheng Su
- Department of Food Science and Technology, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, China; Co-innovation Center for the Sustainable Forestry in Southern China, College of Forestry, Nanjing Forestry University, Nanjing 210037, China; Co-Innovation Center of Efficient Procession of Forest Resources, Nanjing Forestry University, Nanjing 210037, China
| | - Jiahong Wang
- Department of Food Science and Technology, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, China; Co-innovation Center for the Sustainable Forestry in Southern China, College of Forestry, Nanjing Forestry University, Nanjing 210037, China; Co-Innovation Center of Efficient Procession of Forest Resources, Nanjing Forestry University, Nanjing 210037, China.
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7
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von Oesen T, Schrader K, Clawin-Rädecker I, Martin D, Treblin M, Hoffmann W, Bode K, Zink R, Rohn S, Fritsche J. Physicochemical and Sensory Characterization of Whey Protein-Enriched Semihard Cheese. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:5898-5911. [PMID: 38459945 DOI: 10.1021/acs.jafc.3c08731] [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: 03/11/2024]
Abstract
In view of potential future changes of German food legislation with regard to cheese product quality parameters, this study aimed to evaluate the quality of whey protein-enriched semihard cheese (WPEC). Model WPEC was produced in a pilot plant and on an industrial scale by adding defined amounts of high-heat (HH) milk to the cheese milk and comprehensively analyzed during cheese processing. The dry matter, total protein, pure protein, fat, and sodium chloride content of six-week ripened cheese samples were not significantly different (p < 0.05) when the technologically necessary heating of the curd was adapted to the amount of HH milk. However, the ripening, firmness, and melting behavior of WPEC was different compared to cheese without HH milk. During ripening, no formation of whey protein peptides was observed, but differences in the amount of some bitter peptides deriving from the casein fraction were found. Sensory data suggested a slightly more bitter taste perception by the panelists for the WPEC. Further technological adjustments are recommended to obtain marketable WPEC.
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Affiliation(s)
- Tobias von Oesen
- Department of Safety and Quality of Milk and Fish Products, Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Hermann-Weigmann-Straße 1, Kiel 24103, Germany
| | - Katrin Schrader
- Department of Safety and Quality of Milk and Fish Products, Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Hermann-Weigmann-Straße 1, Kiel 24103, Germany
| | - Ingrid Clawin-Rädecker
- Department of Safety and Quality of Milk and Fish Products, Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Hermann-Weigmann-Straße 1, Kiel 24103, Germany
| | - Dierk Martin
- Department of Safety and Quality of Milk and Fish Products, Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Hermann-Weigmann-Straße 1, Kiel 24103, Germany
| | - Mascha Treblin
- Institute of Food Chemistry, Hamburg School of Food Science, University of Hamburg, Grindelallee 117, Hamburg 20146, Germany
| | - Wolfgang Hoffmann
- Department of Safety and Quality of Milk and Fish Products, Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Hermann-Weigmann-Straße 1, Kiel 24103, Germany
| | - Katja Bode
- Center of Expertise Research & Technology (CoE-R&T), DMK Group (Deutsches Milchkontor GmbH), Flughafenallee 17, Bremen 28199, Germany
| | - Ralf Zink
- Center of Expertise Research & Technology (CoE-R&T), DMK Group (Deutsches Milchkontor GmbH), Flughafenallee 17, Bremen 28199, Germany
| | - Sascha Rohn
- Department of Food Chemistry and Analysis, Institute of Food Technology and Food Chemistry, Technische Universität Berlin, TIB 4/3 1, Gustav-Meyer-Allee 25, Berlin 13355, Germany
| | - Jan Fritsche
- Department of Safety and Quality of Milk and Fish Products, Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Hermann-Weigmann-Straße 1, Kiel 24103, Germany
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8
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Yu Y, Liu S, Zhang X, Yu W, Pei X, Liu L, Jin Y. Identification and prediction of milk-derived bitter taste peptides based on peptidomics technology and machine learning method. Food Chem 2024; 433:137288. [PMID: 37683467 DOI: 10.1016/j.foodchem.2023.137288] [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: 04/26/2023] [Revised: 07/19/2023] [Accepted: 08/24/2023] [Indexed: 09/10/2023]
Abstract
Bitter taste peptides (BPs) are vital for drug and nutrition research, but large-scale screening of them is still time-consuming and costly. This study developed a complete workflow for screening BPs based on peptidomics technology and machine learning method. Using an expanded dataset and a new combination of BPs' characteristic factors, a novel classification prediction model (CPM-BP) based on the Light Gradient Boosting Machine algorithm was constructed with an accuracy of 90.3 % for predicting BPs. Among 724 significantly different peptides between spoiled and fresh UHT milk, 180 potential BPs were predicted using CPM-BP and eleven of them were previously reported. One known BP (FALPQYLK) and three predicted potential BPs (FALPQYL, FFVAPFPEVFGKE, EMPFPKYP) were verified by determination of calcium mobilization of HEK293T cells expressing human bitter taste receptor T2R4 (hT2R4). Three potential BPs could activate the hT2R4 and are demonstrated to be BPs, which proved the effectiveness of CPM-BP.
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Affiliation(s)
- Yang Yu
- CAS Key Laboratory of Separation Science for Analytical Chemistry, Dalian Institute of Chemical Physics, Chinese Academy of Sciences, Dalian, Liaoning 116023, China
| | - Shengchi Liu
- School of Information Science and Engineering, Dalian Polytechnic University, Dalian, Liaoning 116034, China
| | - Xinchen Zhang
- School of Information Science and Engineering, Dalian Polytechnic University, Dalian, Liaoning 116034, China
| | - Wenhao Yu
- CAS Key Laboratory of Separation Science for Analytical Chemistry, Dalian Institute of Chemical Physics, Chinese Academy of Sciences, Dalian, Liaoning 116023, China
| | - Xiaoyan Pei
- Inner Mongolia Yili Industrial Group Co., Ltd., Hohhot, Inner Mongolia 010110, China
| | - Li Liu
- School of Information Science and Engineering, Dalian Polytechnic University, Dalian, Liaoning 116034, China.
| | - Yan Jin
- CAS Key Laboratory of Separation Science for Analytical Chemistry, Dalian Institute of Chemical Physics, Chinese Academy of Sciences, Dalian, Liaoning 116023, China.
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9
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Kuhfeld RF, Eshpari H, Atamer Z, Dallas DC. A comprehensive database of cheese-derived bitter peptides and correlation to their physical properties. Crit Rev Food Sci Nutr 2023; 64:10105-10119. [PMID: 37377209 DOI: 10.1080/10408398.2023.2220792] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 06/29/2023]
Abstract
Bitterness is a common flavor attribute of aged cheese associated with the peptide fraction, but excessive levels are a defect leading to consumer rejection. Bitterness in cheese has been primarily associated with peptides that arise from the breakdown of casein. The last review of bitter peptides was published in 1992. This updated review compiled information about the bitter peptides published up to 2022. Our comprehensive search of the literature compiled 226 peptides associated with bitterness and cheese protein origins into a database (Supplemental Materials). The influences of a peptide's physical properties, such as molecular weight, average hydrophobicity, peptide length, number of prolines and the presence of hydrophobic amino acids in the peptide's terminus, were assessed for correlation with bitterness threshold values this assessment found that, among variables considered, higher molecular weight had the strongest correlation with higher bitterness among known peptides. Heatmaps of bitter peptides and their bitterness threshold values highlight β-casein as the primary source of known bitter peptides in cheese. This comprehensive database of cheese protein-derived bitter peptides and this discovery of the correlation of a peptide's physical properties to bitterness will aid future researchers in the identification and discovery of contributors to cheese bitterness.
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Affiliation(s)
- R F Kuhfeld
- Department of Food Science and Technology, Oregon State University, Corvallis, Oregon, USA
| | - H Eshpari
- Department of Food Science and Technology, Oregon State University, Corvallis, Oregon, USA
| | - Z Atamer
- Department of Food Science and Technology, Oregon State University, Corvallis, Oregon, USA
| | - D C Dallas
- Department of Food Science and Technology, Oregon State University, Corvallis, Oregon, USA
- Nutrition Program, School of Biological and Population Health Sciences, Oregon State University, Corvallis, Oregon, USA
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10
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Horstmann G, Schäfer J, Rosenberger M, Seitl I, Hinrichs J, Fischer L. The behavior of cathepsin D during milk processing and its contribution to bitterness in a model fresh cheese. J Dairy Sci 2023:S0022-0302(23)00300-4. [PMID: 37268572 DOI: 10.3168/jds.2022-22914] [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: 10/16/2022] [Accepted: 01/29/2023] [Indexed: 06/04/2023]
Abstract
The bovine endopeptidase cathepsin D was investigated regarding its temperature-dependent inactivation and ability to form bitter peptides within a spiked model fresh cheese. Cathepsin D was found to be more susceptible than other milk endogenous peptidases to temperature treatments in skim milk. Inactivation kinetics revealed decimal reduction times of 5.6 min to 10 s in a temperature range from 60 to 80°C. High temperature and ultra-high temperature (UHT) treatments from 90 to 140°C completely inactivated cathepsin D within 5 s. A residual cathepsin D activity of around 20% was detected under pasteurization conditions (72°C for 20 s). Therefore, investigations were done to estimate the effect of residual cathepsin D activity on taste in a model fresh cheese. The UHT-treated skim milk was spiked with cathepsin D and acidified with glucono-δ-lactone to produce a model fresh cheese. A trained bitter-sensitive panel was not able to distinguish cathepsin D-spiked model fresh cheeses from the control model fresh cheeses in a triangle test. Model fresh cheese samples were also analyzed for known bitter peptides derived from casein fractions using a HPLC-tandem mass spectrometry (MS) approach. In accordance with the sensory evaluation, the MS analyses revealed that the bitter peptides investigated within the cathepsin D-spiked model fresh cheese were not found or were below the limit of detection. Even though cathepsin D may be present during the fermentation of pasteurized milk, it does not seem to be responsible for bitter peptide formation from milk proteins on its own.
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Affiliation(s)
- Gudrun Horstmann
- Department of Biotechnology and Enzyme Science, University of Hohenheim, Institute of Food Science and Biotechnology, Garbenstrasse 25, 70599 Stuttgart, Germany
| | - Johannes Schäfer
- Department of Soft Matter Science and Dairy Technology, University of Hohenheim, Institute of Food Science and Biotechnology, Garbenstrasse 21, 70599 Stuttgart, Germany
| | - Melanie Rosenberger
- Department of Soft Matter Science and Dairy Technology, University of Hohenheim, Institute of Food Science and Biotechnology, Garbenstrasse 21, 70599 Stuttgart, Germany
| | - Ines Seitl
- Department of Biotechnology and Enzyme Science, University of Hohenheim, Institute of Food Science and Biotechnology, Garbenstrasse 25, 70599 Stuttgart, Germany
| | - Jörg Hinrichs
- Department of Soft Matter Science and Dairy Technology, University of Hohenheim, Institute of Food Science and Biotechnology, Garbenstrasse 21, 70599 Stuttgart, Germany
| | - Lutz Fischer
- Department of Biotechnology and Enzyme Science, University of Hohenheim, Institute of Food Science and Biotechnology, Garbenstrasse 25, 70599 Stuttgart, Germany.
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11
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Huang Z, Feng Y, Zeng J, Zhao M. Six categories of amino acid derivatives with potential taste contributions: a review of studies on soy sauce. Crit Rev Food Sci Nutr 2023; 64:7981-7992. [PMID: 37009850 DOI: 10.1080/10408398.2023.2194422] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/04/2023]
Abstract
During the fermentation of soy sauce, the metabolism of microorganisms and the Maillard reaction produce a wide variety of metabolites that contribute to the unique and rich flavor characteristics of soy sauce, such as amino acids, organic acids and peptides. Amino acid derivatives, a relatively new taste compounds, formed by the reaction of enzymes or non-enzymes from sugars, amino acids, and organic acids released through metabolism by microorganisms during soy sauce fermentation, have begun to gain more and more attention in recent years. This review focused on our existing knowledge of the sources, taste characteristics and synthesis methods of the 6 categories of amino acid derivatives, including Amadori compounds, γ-glutamyl peptides, pyroglutamyl amino acids, N-lactoyl amino acids, N-acetyl amino acids and N-succinyl amino acids. Sixty-four amino acid derivatives were detected in soy sauce, of which 47 were confirmed to have potential contribution to the taste of soy sauce, especially umami and kokumi, and some of them also have the effect of reducing bitterness. Furthermore, some amino acid derivatives, like γ-glutamyl peptides and N-lactoyl amino acids, were found to be synthesized enzymatically in vitro, which laid the foundation for further study on their formation pathways in the future.
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Affiliation(s)
- Zikun Huang
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
- Guangdong Food Green Processing and Nutrition Regulation Technologies Research Center, Guangzhou, China
| | - Yunzi Feng
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
- Guangdong Food Green Processing and Nutrition Regulation Technologies Research Center, Guangzhou, China
| | - Jing Zeng
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
- Guangdong Food Green Processing and Nutrition Regulation Technologies Research Center, Guangzhou, China
| | - Mouming Zhao
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
- Guangdong Food Green Processing and Nutrition Regulation Technologies Research Center, Guangzhou, China
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12
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Zhao F, Wu W, Wang C, Wang X, Liu H, Qian J, Cai C, Xie Y, Lin Y. Dynamic change of oligopeptides and free amino acids composition in five types of tea with different fermentation degree processed from the same batch of fresh tea (Camelilia Sinensis. L.) leaves. Food Chem 2023; 404:134608. [DOI: 10.1016/j.foodchem.2022.134608] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2022] [Revised: 10/10/2022] [Accepted: 10/11/2022] [Indexed: 11/22/2022]
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13
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Reitmaier M, Kulozik U. Temperature‐controlled gelation of casein concentrates enabled by the utilisation of acid whey permeate as a diafiltration medium in microfiltration. INT J DAIRY TECHNOL 2022. [DOI: 10.1111/1471-0307.12922] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/05/2022]
Affiliation(s)
- Michael Reitmaier
- Chair of Food and Bioprocess Engineering, TUM School of Life Sciences Technical University of Munich Weihenstephaner Berg 1 Freising Germany
| | - Ulrich Kulozik
- Chair of Food and Bioprocess Engineering, TUM School of Life Sciences Technical University of Munich Weihenstephaner Berg 1 Freising Germany
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14
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A TastePeptides-Meta system including an umami/bitter classification model Umami_YYDS, a TastePeptidesDB database and an open-source package Auto_Taste_ML. Food Chem 2022; 405:134812. [DOI: 10.1016/j.foodchem.2022.134812] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2022] [Revised: 10/25/2022] [Accepted: 10/28/2022] [Indexed: 11/11/2022]
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15
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Fast and Non-Destructive Profiling of Commercial Coffee Aroma under Three Conditions (Beans, Powder, and Brews) Using GC-IMS. Molecules 2022; 27:molecules27196262. [PMID: 36234799 PMCID: PMC9572980 DOI: 10.3390/molecules27196262] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2022] [Revised: 09/14/2022] [Accepted: 09/17/2022] [Indexed: 11/17/2022] Open
Abstract
The flavor of coffee can be affected by the preparation parameters. In this investigation, the flavor profiles of three coffee brands under three conditions (bean, powder, and brew) were analyzed by gas chromatography—ion mobility spectrometry (GC-IMS) and the electronic nose (E-nose). The flavor results were further studied using multiple factor analysis (MFA). A total of 117 peaks were identified in all coffee samples by GC-IMS, and the principal component analysis (PCA) showed these coffee samples could be grouped and separated. A total of 37 volatile organic compounds (VOCs) were selected as biomarkers to distinguish coffee samples, including 5 aldehydes, 10 ketones, 8 alcohols, 2 acids, 4 esters, 5 furans, and 3 other compounds. The comparison between E-nose and GC-IMS data using partial least squares regression (PLSR) and MFA showed GC-IMS could present very close sample spaces. Compared with E-nose, GC–IMS could not only be used to classify coffee samples in a very short time but also provide VOC bio-markers to discriminate coffee samples.
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16
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Richter P, Sebald K, Fischer K, Behrens M, Schnieke A, Somoza V. Bitter Peptides YFYPEL, VAPFPEVF, and YQEPVLGPVRGPFPIIV, Released during Gastric Digestion of Casein, Stimulate Mechanisms of Gastric Acid Secretion via Bitter Taste Receptors TAS2R16 and TAS2R38. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:11591-11602. [PMID: 36054030 PMCID: PMC9501810 DOI: 10.1021/acs.jafc.2c05228] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/24/2022] [Revised: 08/13/2022] [Accepted: 08/15/2022] [Indexed: 05/22/2023]
Abstract
Eating satiating, protein-rich foods is one of the key aspects of modern diet, although a bitter off-taste often limits the application of some proteins and protein hydrolysates, especially in processed foods. Previous studies of our group demonstrated that bitter-tasting food constituents, such as caffeine, stimulate mechanisms of gastric acid secretion as a signal of gastric satiation and a key process of gastric protein digestion via activation of bitter taste receptors (TAS2Rs). Here, we tried to elucidate whether dietary non-bitter-tasting casein is intra-gastrically degraded into bitter peptides that stimulate mechanisms of gastric acid secretion in physiologically achievable concentrations. An in vitro model of gastric digestion was verified by casein-fed pigs, and the peptides resulting from gastric digestion were identified by liquid chromatography-time-of-flight-mass spectrometry. The bitterness of five selected casein-derived peptides was validated by sensory analyses and by an in vitro screening approach based on human gastric parietal cells (HGT-1). For three of these peptides (YFYPEL, VAPFPEVF, and YQEPVLGPVRGPFPIIV), an upregulation of gene expression of TAS2R16 and TAS2R38 was observed. The functional involvement of these TAS2Rs was verified by siRNA knock-down (kd) experiments in HGT-1 cells. This resulted in a reduction of the mean proton secretion promoted by the peptides by up to 86.3 ± 9.9% for TAS2R16kd (p < 0.0001) cells and by up to 62.8 ± 7.0% for TAS2R38kd (p < 0.0001) cells compared with mock-transfected cells.
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Affiliation(s)
- Phil Richter
- Leibniz
Institute for Food Systems Biology at the Technical University of
Munich, Lise-M eitner-Straße
34, 85354Freising, Germany
| | - Karin Sebald
- Leibniz
Institute for Food Systems Biology at the Technical University of
Munich, Lise-M eitner-Straße
34, 85354Freising, Germany
| | - Konrad Fischer
- Chair
of Livestock Biotechnology, TUM School of Life Sciences, Technical University of Munich, Liesel-Beckmann-Straße 1, 85354Freising, Germany
| | - Maik Behrens
- Leibniz
Institute for Food Systems Biology at the Technical University of
Munich, Lise-M eitner-Straße
34, 85354Freising, Germany
| | - Angelika Schnieke
- Chair
of Livestock Biotechnology, TUM School of Life Sciences, Technical University of Munich, Liesel-Beckmann-Straße 1, 85354Freising, Germany
| | - Veronika Somoza
- Leibniz
Institute for Food Systems Biology at the Technical University of
Munich, Lise-M eitner-Straße
34, 85354Freising, Germany
- Chair
of Nutritional Systems Biology, TUM School of Life Sciences, Technical University of Munich, Lise-Meitner-Straße 34, 85354Freising, Germany
- Department
of Physiological Chemistry, Faculty of Chemistry, University of Vienna, Josef-Holaubek-Platz 2 (UZA II), 1090Wien, Austria
- . Phone +49-8161-71-2700
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17
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Jünger M, Mittermeier-Kleßinger VK, Farrenkopf A, Dunkel A, Stark T, Fröhlich S, Somoza V, Dawid C, Hofmann T. Sensoproteomic Discovery of Taste-Modulating Peptides and Taste Re-engineering of Soy Sauce. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:6503-6518. [PMID: 35593506 DOI: 10.1021/acs.jafc.2c01688] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
Soy sauce, one of the most common Asian fermented foods, exhibits a distinctive savory taste profile. In the present study, targeted quantitation of literature-known taste compounds, calculation of dose-over-threshold factors, and taste re-engineering experiments enabled the identification of 34 key tastants. Following the sensoproteomics approach, 14 umami-, kokumi-, and salt-enhancing peptides were identified for the first time, with intrinsic taste threshold concentrations in the range of 166-939 μmol/L and taste-modulating threshold concentrations ranging from 42 to 420 μmol/L. The lowest taste-modulating threshold concentrations were found for the leucyl peptide LDYY with an umami- and salt-enhancing threshold of 42 μmol/L. Addition of the 14 newly identified peptides to the taste recombinate (aRecDipeptides) increased the overall taste intensity and mouthfulness of the recombinate, and comparison with the authentic soy sauce confirmed the identification of all key tastants. Finally, these data as well as the quantitative profiling of several (non)-fermented foods highlight the importance of fermentation with respect to taste formation. On the basis of this knowledge, microorganisms with specific digestion patterns may be used to tailor the taste profile and especially the salt taste sensation of soy sauces.
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Affiliation(s)
- Manon Jünger
- Chair of Food Chemistry and Molecular Sensory Science, Technical University of Munich, Lise-Meitner-Str. 34, D-85354 Freising-Weihenstephan, Germany
| | - Verena Karolin Mittermeier-Kleßinger
- Chair of Food Chemistry and Molecular Sensory Science, Technical University of Munich, Lise-Meitner-Str. 34, D-85354 Freising-Weihenstephan, Germany
| | - Anastasia Farrenkopf
- Chair of Food Chemistry and Molecular Sensory Science, Technical University of Munich, Lise-Meitner-Str. 34, D-85354 Freising-Weihenstephan, Germany
| | - Andreas Dunkel
- Leibniz-Institute for Food Systems Biology at the Technical University of Munich, Lise-Meitner-Str. 34, D-85354 Freising-Weihenstephan, Germany
| | - Timo Stark
- Chair of Food Chemistry and Molecular Sensory Science, Technical University of Munich, Lise-Meitner-Str. 34, D-85354 Freising-Weihenstephan, Germany
| | - Sonja Fröhlich
- Leibniz-Institute for Food Systems Biology at the Technical University of Munich, Lise-Meitner-Str. 34, D-85354 Freising-Weihenstephan, Germany
| | - Veronika Somoza
- Leibniz-Institute for Food Systems Biology at the Technical University of Munich, Lise-Meitner-Str. 34, D-85354 Freising-Weihenstephan, Germany
| | - Corinna Dawid
- Chair of Food Chemistry and Molecular Sensory Science, Technical University of Munich, Lise-Meitner-Str. 34, D-85354 Freising-Weihenstephan, Germany
| | - Thomas Hofmann
- Chair of Food Chemistry and Molecular Sensory Science, Technical University of Munich, Lise-Meitner-Str. 34, D-85354 Freising-Weihenstephan, Germany
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18
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Yu H, Wang X, Xie J, Ai L, Chen C, Tian H. Isolation and identification of bitter-tasting peptides in Shaoxing rice wine using ultra-performance liquid chromatography quadrupole time-of-flight mass spectrometry combined with taste orientation strategy. J Chromatogr A 2022; 1676:463193. [DOI: 10.1016/j.chroma.2022.463193] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/03/2022] [Revised: 05/28/2022] [Accepted: 05/31/2022] [Indexed: 11/24/2022]
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19
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Mittermeier-Kleßinger VK, Hofmann T, Dawid C. Mitigating Off-Flavors of Plant-Based Proteins. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:9202-9207. [PMID: 34342446 DOI: 10.1021/acs.jafc.1c03398] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/13/2023]
Abstract
Proteins and, in particular, plant-based proteins are becoming more and more important in the face of future challenges, resulting from continuous population growth, the imbalance between malnutrition and overweight/obesity, and environmental changes. Recent developments open new avenues for improving the quality and sustainable production of plant proteins. Increasing knowledge on the key drivers of the off-flavor of plant proteins, which currently limit their use, supports new strategies to reach full flavor experience, thus enhancing consumer acceptance. Current limitations and future directions for improving the flavor profiles of plant-based proteins are discussed in this perspective.
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Affiliation(s)
| | - Thomas Hofmann
- Chair of Food Chemistry and Molecular Sensory Science, Technical University of Munich, Lise-Meitner-Straße 34, D-85354 Freising, Germany
| | - Corinna Dawid
- Chair of Food Chemistry and Molecular Sensory Science, Technical University of Munich, Lise-Meitner-Straße 34, D-85354 Freising, Germany
- Bavarian Center for Biomolecular Mass Spectrometry, Technical University of Munich, D-85354 Freising, Germany
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20
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Forler B, Horstmann G, Schäfer J, Michel C, Weiss A, Stressler T, Fischer L, Hinrichs J, Schmidt H. Effects of Protein, Calcium, and pH on Gene Transcription, Cell-Envelope Peptidase Activity of Lactococcus lactis Strains, and the Formation of Bitter Peptides. Foods 2021; 10:foods10071588. [PMID: 34359457 PMCID: PMC8307170 DOI: 10.3390/foods10071588] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2021] [Revised: 06/25/2021] [Accepted: 06/29/2021] [Indexed: 11/16/2022] Open
Abstract
Calcium- and protein-rich fermented milk products, such as concentrated yoghurts and fresh cheeses, may contain undesired bitter peptides, which are generated by the proteolytic cleavage of casein. Up to now, it is not clear whether this process is caused by endogenous milk enzymes, such as plasmin and cathepsin D, or whether proteolytic enzymes from applied starter cultures, such as the lactococcal cell-envelope peptidase PrtP, are involved. A sensory analysis of fresh cheese products made from milk concentrates fermented with prtP-negative and -positive Lactococcus lactis strains revealed bitterness in the products fermented with prtP-positive L. lactis strains. Two prtP-positive strains, LTH 7122 and LTH 7123, were selected to investigate the effect of increased calcium concentrations (additional 5 mM and 50 mM CaCl2) at neutral (pH 6.6) and acidic (pH 5.5) pH-values on the transcription of the prtP gene and its corresponding PrtP peptidase activity in milk citrate broth (MCB). For both strains, it was shown that prtP transcription was upregulated only under slightly elevated calcium conditions (5 mM CaCl2) after 5 h of growth. In concordance with these findings, PrtP peptidase activity also increased. When higher concentrations of calcium were used (50 mM), prtP expression of both strains decreased strongly by more than 50%. Moreover, PrtP peptidase activity of strain LTH 7123 decreased by 15%, but enzymatic activity of strain LTH 7122 increased slightly during growth under elevated calcium concentrations (50 mM CaCl2). Fermentations of reconstituted casein medium with 3.4% (w/v) and 8.5% (w/v) protein and different calcium concentrations using strain LTH 7122 revealed no clear relationship between prtP transcription and calcium or protein concentration. However, an increase in PrtP peptidase activity under elevated protein and calcium conditions was observed. The activity increase was accompanied by increased levels of bitter peptides derived from different casein fractions. These findings could be a possible explanation for the bitterness in fermented milk concentrates that was detected by a trained bitter panel.
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Affiliation(s)
- Benjamin Forler
- Department of Food Microbiology and Hygiene, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 28, 70599 Stuttgart, Germany; (B.F.); (C.M.); (A.W.)
| | - Gudrun Horstmann
- Department of Biotechnology and Enzyme Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 25, 70599 Stuttgart, Germany; (G.H.); (T.S.); (L.F.)
| | - Johannes Schäfer
- Department of Soft Matter Science and Dairy Technology, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 21, 70599 Stuttgart, Germany; (J.S.); (J.H.)
| | - Christina Michel
- Department of Food Microbiology and Hygiene, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 28, 70599 Stuttgart, Germany; (B.F.); (C.M.); (A.W.)
| | - Agnes Weiss
- Department of Food Microbiology and Hygiene, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 28, 70599 Stuttgart, Germany; (B.F.); (C.M.); (A.W.)
| | - Timo Stressler
- Department of Biotechnology and Enzyme Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 25, 70599 Stuttgart, Germany; (G.H.); (T.S.); (L.F.)
| | - Lutz Fischer
- Department of Biotechnology and Enzyme Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 25, 70599 Stuttgart, Germany; (G.H.); (T.S.); (L.F.)
| | - Jörg Hinrichs
- Department of Soft Matter Science and Dairy Technology, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 21, 70599 Stuttgart, Germany; (J.S.); (J.H.)
| | - Herbert Schmidt
- Department of Food Microbiology and Hygiene, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 28, 70599 Stuttgart, Germany; (B.F.); (C.M.); (A.W.)
- Correspondence: ; Tel.: +49-711-459-22305
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21
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Daher D, Deracinois B, Courcoux P, Baniel A, Chollet S, Froidevaux R, Flahaut C. Sensopeptidomic Kinetic Approach Combined with Decision Trees and Random Forests to Study the Bitterness during Enzymatic Hydrolysis Kinetics of Micellar Caseins. Foods 2021; 10:foods10061312. [PMID: 34200404 PMCID: PMC8228083 DOI: 10.3390/foods10061312] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2021] [Revised: 05/31/2021] [Accepted: 05/31/2021] [Indexed: 12/23/2022] Open
Abstract
Protein hydrolysates are, in general, mixtures of amino acids and small peptides able to supply the body with the constituent elements of proteins in a directly assimilable form. They are therefore characterised as products with high nutritional value. However, hydrolysed proteins display an unpleasant bitter taste and possible off-flavours which limit the field of their nutrition applications. The successful identification and characterisation of bitter protein hydrolysates and, more precisely, the peptides responsible for this unpleasant taste are essential for nutritional research. Due to the large number of peptides generated during hydrolysis, there is an urgent need to develop methods in order to rapidly characterise the bitterness of protein hydrolysates. In this article, two enzymatic hydrolysis kinetics of micellar milk caseins were performed for 9 h. For both kinetics, the optimal time to obtain a hydrolysate with appreciable organoleptic qualities is 5 h. Then, the influence of the presence or absence of peptides and their intensity over time compared to the different sensory characteristics of hydrolysates was studied using heat maps, random forests and regression trees. A total of 22 peptides formed during the enzymatic proteolysis of micellar caseins and influencing the bitterness the most were identified. These methods represent simple and efficient tools to identify the peptides susceptibly responsible for bitterness intensity and predict the main sensory feature of micellar casein enzymatic hydrolysates.
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Affiliation(s)
- Dahlia Daher
- UMR Transfrontalière 1158 BioEcoAgro, Univ. Lille, INRAe, Univ. Liège, UPJV, JUNIA, Univ. Artois, Univ. Littoral Côte d’Opale, ICV—Institut Charles Viollette, 59000 Lille, France; (D.D.); (B.D.); (S.C.); (R.F.)
- Ingredia S.A. 51 Av. Lobbedez-CS 60946, CEDEX, 62033 Arras, France;
| | - Barbara Deracinois
- UMR Transfrontalière 1158 BioEcoAgro, Univ. Lille, INRAe, Univ. Liège, UPJV, JUNIA, Univ. Artois, Univ. Littoral Côte d’Opale, ICV—Institut Charles Viollette, 59000 Lille, France; (D.D.); (B.D.); (S.C.); (R.F.)
| | - Philippe Courcoux
- Oniris, StatSC, rue de la Géraudière, 44322 Nantes, France;
- INRA USC1381, 44322 Nantes, France
| | - Alain Baniel
- Ingredia S.A. 51 Av. Lobbedez-CS 60946, CEDEX, 62033 Arras, France;
| | - Sylvie Chollet
- UMR Transfrontalière 1158 BioEcoAgro, Univ. Lille, INRAe, Univ. Liège, UPJV, JUNIA, Univ. Artois, Univ. Littoral Côte d’Opale, ICV—Institut Charles Viollette, 59000 Lille, France; (D.D.); (B.D.); (S.C.); (R.F.)
| | - Rénato Froidevaux
- UMR Transfrontalière 1158 BioEcoAgro, Univ. Lille, INRAe, Univ. Liège, UPJV, JUNIA, Univ. Artois, Univ. Littoral Côte d’Opale, ICV—Institut Charles Viollette, 59000 Lille, France; (D.D.); (B.D.); (S.C.); (R.F.)
| | - Christophe Flahaut
- UMR Transfrontalière 1158 BioEcoAgro, Univ. Lille, INRAe, Univ. Liège, UPJV, JUNIA, Univ. Artois, Univ. Littoral Côte d’Opale, ICV—Institut Charles Viollette, 59000 Lille, France; (D.D.); (B.D.); (S.C.); (R.F.)
- Correspondence: ; Tel.: +33-321791780
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22
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Identification of water-soluble peptides in distilled spent grain and its angiotensin converting enzyme (ACE) inhibitory activity based on UPLC-Q-TOF-MS and proteomics analysis. Food Chem 2021; 353:129521. [PMID: 33735773 DOI: 10.1016/j.foodchem.2021.129521] [Citation(s) in RCA: 30] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/14/2020] [Revised: 02/23/2021] [Accepted: 03/01/2021] [Indexed: 11/23/2022]
Abstract
Distilled spent grain (DSG) is the biggest by-product in baijiu (Chinese liquor) production, releasing approximately 23.44 million tons every year. Aiming at comprehensive identification of more bioactive peptides, in this work, the new bioassay-guided proteomics and Biolynx peptide sequencer based on ultra-performance liquid chromatography quadrupole time-of-flight mass spectrometry (UPLC-Q-TOF-MS) were developed. Moreover, 22 peptides with angiotensin converting enzyme (ACE) inhibitory activities were identified. Seven peptides were successfully quantified using electrospray ionization with triple-quadrupole mass spectrometry (ESI-QQQ-MS) in the multiple reaction monitoring (MRM). Of these identified peptides, Pro-Arg was the most abundant (92.14 μg g-1 dry weight (DW)) and acted as a competitive inhibitor of ACE by molecular docking. Therefore, peptides from DSG can be considered as promising candidates for ACE inhibition; in addition, the new strategy for peptide sequencing can be extended to any food matrices containing peptide mixture or protein hydrolysate.
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23
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Lu Z, Xie G, Wu D, Yang L, Jin Z, Hu Z, Xu X, Lu J. Isolation and identification of the bitter compound from Huangjiu. Food Chem 2021; 349:129133. [PMID: 33561795 DOI: 10.1016/j.foodchem.2021.129133] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2020] [Revised: 01/13/2021] [Accepted: 01/13/2021] [Indexed: 10/22/2022]
Abstract
The strategy of taste-guided assisted by solvent extraction, solid-phase extraction and semipreparative HPLC were applied to isolate the main nonvolatile bitter components from mechanized Huangjiu. The potential fraction was identified by amino acid analysis and ultra-performance liquid chromatography-quadrupole-time-of-flight-MS/MS. Bitter pyroglutamate peptide Pyr-LFNPSTNPWHSP (PGP) was successfully identified from Huangjiu for the first time. Quantitative analysis showed that PGP contents ranged from below the limit of quantitation to 32.97 mg/L, among mechanized Huangjiu had higher contents than manual and commercial Huangjiu. The formation of PGP mainly occurred in the primary fermentation and it was stable in Huangjiu. Moreover, the PGP content of the Huangjiu brewed using raw wheat Qu was 112.6% higher than that using cooked wheat Qu, but presented subtle change with the increase of raw wheat Qu. The results revealed that PGP contributed the bitterness to Huangjiu, which may offer a possibility to reduce the bitterness of Huangjiu.
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Affiliation(s)
- Zhendong Lu
- National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi 214122, Jiangsu, China; The Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, Wuxi 214122, Jiangsu, China; Jiangsu Provincial Research Center for Bioactive Product Processing Technology, Jiangnan University, Wuxi 214122, Jiangsu, China; School of Biotechnology, Jiangnan University, Wuxi 214122, Jiangsu, China
| | - Guangfa Xie
- College of Biology and Environmental Engineering, Zhejiang Shuren University, Shaoxing 310015, China; School of Biotechnology, Jiangnan University, Wuxi 214122, Jiangsu, China.
| | - Dianhui Wu
- National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi 214122, Jiangsu, China; The Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, Wuxi 214122, Jiangsu, China; Jiangsu Provincial Research Center for Bioactive Product Processing Technology, Jiangnan University, Wuxi 214122, Jiangsu, China; School of Biotechnology, Jiangnan University, Wuxi 214122, Jiangsu, China
| | - Lixia Yang
- National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi 214122, Jiangsu, China; The Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, Wuxi 214122, Jiangsu, China; Jiangsu Provincial Research Center for Bioactive Product Processing Technology, Jiangnan University, Wuxi 214122, Jiangsu, China; School of Biotechnology, Jiangnan University, Wuxi 214122, Jiangsu, China
| | - Zhao Jin
- Department of Plant Sciences, North Dakota State University, P.O. Box 6050, Dept. 7670, Fargo, ND 58108, USA
| | - Zhiming Hu
- Shaoxing Nuerhong Winery Co. Ltd., Shaoxing 312352, Zhejiang, China
| | - Xibiao Xu
- Shaoxing Nuerhong Winery Co. Ltd., Shaoxing 312352, Zhejiang, China
| | - Jian Lu
- National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi 214122, Jiangsu, China; The Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, Wuxi 214122, Jiangsu, China; Jiangsu Provincial Research Center for Bioactive Product Processing Technology, Jiangnan University, Wuxi 214122, Jiangsu, China; School of Biotechnology, Jiangnan University, Wuxi 214122, Jiangsu, China.
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24
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Liu Z, Zhu Y, Wang W, Zhou X, Chen G, Liu Y. Seven novel umami peptides from Takifugu rubripes and their taste characteristics. Food Chem 2020; 330:127204. [DOI: 10.1016/j.foodchem.2020.127204] [Citation(s) in RCA: 36] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2020] [Revised: 05/12/2020] [Accepted: 05/31/2020] [Indexed: 01/23/2023]
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25
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Diez-Simon C, Eichelsheim C, Mumm R, Hall RD. Chemical and Sensory Characteristics of Soy Sauce: A Review. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:11612-11630. [PMID: 32880168 PMCID: PMC7581291 DOI: 10.1021/acs.jafc.0c04274] [Citation(s) in RCA: 71] [Impact Index Per Article: 17.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/05/2023]
Abstract
Soy sauce is a fermented product, and its flavor is a complex mixture of individual senses which, in combination, create a strong palatable condiment for many Eastern and Western dishes. This Review focuses on our existing knowledge of the chemical compounds present in soy sauce and their potential relevance to the flavor profile. Taste is dominated by umami and salty sensations. Free amino acids, nucleotides, and small peptides are among the most important taste-active compounds. Aroma is characterized by caramel-like, floral, smoky, malty, and cooked potato-like odors. Aroma-active volatiles are chemically diverse including acids, alcohols, aldehydes, esters, furanones, pyrazines, and S-compounds. The origin of all compounds relates to both the raw ingredients and starter cultures used as well as the parameters applied during production. We are only just starting to help develop innovative studies where we can combine different analytical platforms and chemometric analysis to link flavor attributes to chemical composition.
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Affiliation(s)
- Carmen Diez-Simon
- Laboratory
of Plant Physiology, Wageningen University
and Research, Droevendaalsesteeg 1, Wageningen 6708 PB, The Netherlands
- Netherlands
Metabolomics Centre, Einsteinweg 55, Leiden 2333 CC, The Netherlands
- Tel.: +31 619958550.
| | - Charlotte Eichelsheim
- Laboratory
of Plant Physiology, Wageningen University
and Research, Droevendaalsesteeg 1, Wageningen 6708 PB, The Netherlands
| | - Roland Mumm
- Netherlands
Metabolomics Centre, Einsteinweg 55, Leiden 2333 CC, The Netherlands
- Wageningen
Research (Bioscience), Wageningen University
and Research, Droevendaalsesteeg 1, Wageningen 6708 PB, The Netherlands
| | - Robert D. Hall
- Laboratory
of Plant Physiology, Wageningen University
and Research, Droevendaalsesteeg 1, Wageningen 6708 PB, The Netherlands
- Netherlands
Metabolomics Centre, Einsteinweg 55, Leiden 2333 CC, The Netherlands
- Wageningen
Research (Bioscience), Wageningen University
and Research, Droevendaalsesteeg 1, Wageningen 6708 PB, The Netherlands
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26
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Sebald K, Dunkel A, Hofmann T. Mapping Taste-Relevant Food Peptidomes by Means of Sequential Window Acquisition of All Theoretical Fragment Ion-Mass Spectrometry. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:10287-10298. [PMID: 31508943 DOI: 10.1021/acs.jafc.9b04581] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
During the last few years, key taste-active compounds have been isolated and identified by means of a combination of a time- and lab-consuming successive fractionation and sensory characterization. Because the peptidome of fermented, protein-rich food is very complex, new strategies are necessary to accelerate the identification of taste-active peptides. In this study, two advanced mass spectrometric approaches were developed to comprehensively map the bitter tasting peptidome of fermented foods by data-independent acquisition (DIA) using sequential window acquisition of all theoretical fragment ion-mass spectrometry (SWATH-MS) and an in silico-assisted triple quadrupole (QQQ)-based targeted proteomics approach, separately. Application of both techniques on two fresh cheese samples as well as on crude medium-pressure liquid chromatography fractions exhibiting intense bitter taste, followed by filtering the hydrophobic target peptides (Q value of ≥1200 cal/mol) showing a signal-to-noise ratio of ≥10 and a fold change of ≥3 when comparing the less bitter to the more bitter cheese sample, revealed the candidate bitter peptides, which were then validated by means of synthetic reference peptides and human sensory evaluation. The bitter peptides were then quantitated in the fresh cheese samples as well as in a series of dairy products by means of QQQ-MS and SWATH-MS, separately. Although the QQQ-MS method showed 2-80-fold lower limits of quantitation (LOQ), the SWATH-MS method could be shown for the first time to enable the comprehensive quantitation of all sensorially relevant key bitter peptides with LOQs far below the bitter taste recognition concentration of each peptide.
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Affiliation(s)
- Karin Sebald
- Chair of Food Chemistry and Molecular Sensory Science, Technical University of Munich, Lise-Meitner Straße 34, D-85354 Freising, Germany
| | - Andreas Dunkel
- Chair of Food Chemistry and Molecular Sensory Science, Technical University of Munich, Lise-Meitner Straße 34, D-85354 Freising, Germany
- Leibniz-Institute for Food Systems Biology at the Technical University of Munich, Lise-Meitner Straße 34, D-85354 Freising, Germany
| | - Thomas Hofmann
- Chair of Food Chemistry and Molecular Sensory Science, Technical University of Munich, Lise-Meitner Straße 34, D-85354 Freising, Germany
- Leibniz-Institute for Food Systems Biology at the Technical University of Munich, Lise-Meitner Straße 34, D-85354 Freising, Germany
- Bavarian Center for Biomolecular Mass Spectrometry, Technical University of Munich, Gregor-Mendel Straße 4, D-85354 Freising, Germany
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27
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Yang L, Fan W, Xu Y. Metaproteomics insights into traditional fermented foods and beverages. Compr Rev Food Sci Food Saf 2020; 19:2506-2529. [PMID: 33336970 DOI: 10.1111/1541-4337.12601] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2020] [Revised: 06/14/2020] [Accepted: 06/17/2020] [Indexed: 12/13/2022]
Abstract
Traditional fermented foods and beverages (TFFB) are important dietary components. Multi-omics techniques have been applied to all aspects of TFFB research to clarify the composition and nutritional value of TFFB, and to reveal the microbial community, microbial interactions, fermentative kinetics, and metabolic profiles during the fermentation process of TFFB. Because of the advantages of metaproteomics in providing functional information, this technology has increasingly been used in research to assess the functional diversity of microbial communities. Metaproteomics is gradually gaining attention in the field of TFFB research because it can reveal the nature of microorganism function at the protein level. This paper reviews the common methods of metaproteomics applied in TFFB research; systematically summarizes the results of metaproteomics research on TFFB, such as sauces, wines, fermented tea, cheese, and fermented fish; and compares the differences in conclusions reached through metaproteomics versus other omics methods. Metaproteomics has great advantages in revealing the microbial functions in TFFB and the interaction between the materials and microbial community. In the future, metaproteomics should be further applied to the study of functional protein markers and protein interaction in TFFB; multi-omics technology requires further integration to reveal the molecular nature of TFFB fermentation.
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Affiliation(s)
- Liang Yang
- Key Laboratory of Industrial Biotechnology of Ministry of Education, Laboratory of Brewing Microbiology and Applied Enzymology, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu, China
| | - Wenlai Fan
- Key Laboratory of Industrial Biotechnology of Ministry of Education, Laboratory of Brewing Microbiology and Applied Enzymology, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu, China
| | - Yan Xu
- Key Laboratory of Industrial Biotechnology of Ministry of Education, Laboratory of Brewing Microbiology and Applied Enzymology, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu, China
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28
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Schäfer J, Schubert T, Atamer Z. Pilot-scale β-casein depletion from micellar casein via cold microfiltration in the diafiltration mode. Int Dairy J 2019. [DOI: 10.1016/j.idairyj.2019.06.009] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
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29
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Gallego M, Mora L, Toldrá F. The relevance of dipeptides and tripeptides in the bioactivity and taste of dry-cured ham. FOOD PRODUCTION, PROCESSING AND NUTRITION 2019. [DOI: 10.1186/s43014-019-0002-7] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
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30
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Schäfer J, Sebald K, Dunkel A, Hofmann T, Rosenthal I, Schuster R, Atamer Z, Hinrichs J. A feasibility study on the pilot scale manufacture of fresh cheese from skim milk retentates without acid whey production: Effect of calcium content on bitterness and texture. Int Dairy J 2019. [DOI: 10.1016/j.idairyj.2019.01.012] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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31
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Sirén K, Mak SST, Fischer U, Hansen LH, Gilbert MTP. Multi-omics and potential applications in wine production. Curr Opin Biotechnol 2019; 56:172-178. [DOI: 10.1016/j.copbio.2018.11.014] [Citation(s) in RCA: 26] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/21/2018] [Revised: 11/17/2018] [Accepted: 11/20/2018] [Indexed: 12/14/2022]
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