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Suenaga-Hiromori M, Mogi D, Kikuchi Y, Tong J, Kurisu N, Aoki Y, Amano H, Furutani M, Shimoyama T, Waki T, Nakayama T, Takahashi S. Comprehensive identification of terpene synthase genes and organ-dependent accumulation of terpenoid volatiles in a traditional medicinal plant Angelica archangelica L. PLANT BIOTECHNOLOGY (TOKYO, JAPAN) 2022; 39:391-404. [PMID: 37283614 PMCID: PMC10240917 DOI: 10.5511/plantbiotechnology.22.1006a] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/06/2022] [Accepted: 10/06/2022] [Indexed: 06/08/2023]
Abstract
Angelica archangelica L. is a traditional medicinal plant of Nordic origin that produces an unusual amount and variety of terpenoids. The unique terpenoid composition of A. archangelica likely arises from the involvement of terpene synthases (TPSs) with different specificities, none of which has been identified. As the first step in identifying TPSs responsible for terpenoid chemodiversity in A. archangelica, we produced a transcriptome catalogue using the mRNAs extracted from the leaves, tap roots, and dry seeds of the plant; 11 putative TPS genes were identified (AaTPS1-AaTPS11). Phylogenetic analysis predicted that AaTPS1-AaTPS5, AaTPS6-AaTPS10, and AaTPS11 belong to the monoterpene synthase (monoTPS), sesquiterpene synthase (sesquiTPS), and diterpene synthase clusters, respectively. We then performed in vivo enzyme assays of the AaTPSs using recombinant Escherichia coli systems to examine their enzymatic activities and specificities. Nine recombinant enzymes (AaTPS2-AaTPS10) displayed TPS activities with specificities consistent with their phylogenetics; however, AaTPS5 exhibited a strong sesquiTPS activity along with a weak monoTPS activity. We also analyzed terpenoid volatiles in the flowers, immature and mature seeds, leaves, and tap roots of A. archangelica using gas chromatography-mass spectrometry; 14 monoterpenoids and 13 sesquiterpenoids were identified. The mature seeds accumulated the highest levels of monoterpenoids, with β-phellandrene being the most prominent. α-Pinene and β-myrcene were abundant in all organs examined. The in vivo assay results suggest that the AaTPSs functionally identified in this study are at least partly involved in the chemodiversity of terpenoid volatiles in A. archangelica.
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Affiliation(s)
| | - Daisuke Mogi
- Graduate School of Engineering, Tohoku University, Sendai, Miyagi 980-8579, Japan
| | - Yohei Kikuchi
- Graduate School of Engineering, Tohoku University, Sendai, Miyagi 980-8579, Japan
| | - Jiali Tong
- Graduate School of Engineering, Tohoku University, Sendai, Miyagi 980-8579, Japan
| | - Naotsugu Kurisu
- Graduate School of Engineering, Tohoku University, Sendai, Miyagi 980-8579, Japan
| | - Yuichi Aoki
- Department of Integrative Genomics, Tohoku Medical Megabank Organization, Sendai, Miyagi 980-8573, Japan
| | - Hiroyuki Amano
- Graduate School of Engineering, Tohoku University, Sendai, Miyagi 980-8579, Japan
| | - Masahiro Furutani
- R&D Center, Sekisui Chemical Co. Ltd., Tsukuba, Ibaraki 300-4247, Japan
| | - Takefumi Shimoyama
- Graduate School of Engineering, Tohoku University, Sendai, Miyagi 980-8579, Japan
| | - Toshiyuki Waki
- Graduate School of Engineering, Tohoku University, Sendai, Miyagi 980-8579, Japan
| | - Toru Nakayama
- Graduate School of Engineering, Tohoku University, Sendai, Miyagi 980-8579, Japan
| | - Seiji Takahashi
- Graduate School of Engineering, Tohoku University, Sendai, Miyagi 980-8579, Japan
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Liu Z, Wu Y, Zhang L, Tong S, Jin J, Gong X, Zhong J. rocF affects the production of tetramethylpyrazine in fermented soybeans with Bacillus subtilis BJ3-2. BMC Biotechnol 2022; 22:18. [PMID: 35787694 PMCID: PMC9254598 DOI: 10.1186/s12896-022-00748-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2022] [Accepted: 06/29/2022] [Indexed: 11/10/2022] Open
Abstract
BACKGROUND Tetramethylpyrazine (TTMP) is a flavoring additive that significantly contributes to the formation of flavor compounds in soybean-based fermented foods. Over recent years, the application of TTMP in the food industry and medicine has been widely investigated. In addition, several methods for the industrial-scale production of TTMP, including chemical and biological synthesis, have been proposed. However, there have been few reports on the synthesis of TTMP through amino acid metabolic flux. In this study, we investigated genetic alterations of arginine metabolic flux in solid-state fermentation (SSF) of soybeans with Bacillus subtilis (B.subtilis) BJ3-2 to enhance the TTMP yield. RESULTS SSF of soybeans with BJ3-2 exhibited a strong Chi-flavour (a special flavour of ammonia-containing smelly distinct from natto) at 37 °C and a prominent soy sauce-like aroma at 45 °C. Transcriptome sequencing and RT-qPCR verification showed that the rocF gene was highly expressed at 45 °C but not at 37 °C. Moreover, the fermented soybeans with BJ3-2ΔrocF (a rocF knockout strain in B. subtilis BJ3-2 were obtained by homologous recombination) at 45 °C for 72 h displayed a lighter color and a slightly decreased pH, while exhibiting a higher arginine content (increased by 14%) than that of BJ3-2. However, the ammonia content of fermented soybeans with BJ3-2ΔrocF was 43% lower than that of BJ3-2. Inversely, the NH4+ content in fermented soybeans with BJ3-2ΔrocF was increased by 28% (0.410 mg/kg). Notably, the TTMP content in fermented soybeans with BJ3-2ΔrocF and BJ3-2ΔrocF + Arg (treated with 0.05% arginine) were significantly increased by 8.6% (0.4617 mg/g) and 18.58% (0.504 mg/g) respectively than that of the BJ3-2. CONCLUSION The present study provides valuable information for understanding the underlying mechanism during the TTMP formation process through arginine metabolic flux.
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Affiliation(s)
- Zhenli Liu
- Key Laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), Collaborative Innovation Center for Mountain Ecology & Agro-Bioengineering (CICMEAB), College of Life Sciences/Institute of Agro-Bioengineeringering, Guizhou University, Guiyang, 550025, Guizhou, China
| | - Yongjun Wu
- Key Laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), Collaborative Innovation Center for Mountain Ecology & Agro-Bioengineering (CICMEAB), College of Life Sciences/Institute of Agro-Bioengineeringering, Guizhou University, Guiyang, 550025, Guizhou, China.
| | - Lincheng Zhang
- Key Laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), Collaborative Innovation Center for Mountain Ecology & Agro-Bioengineering (CICMEAB), College of Life Sciences/Institute of Agro-Bioengineeringering, Guizhou University, Guiyang, 550025, Guizhou, China
| | - Shuoqiu Tong
- Key Laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), Collaborative Innovation Center for Mountain Ecology & Agro-Bioengineering (CICMEAB), College of Life Sciences/Institute of Agro-Bioengineeringering, Guizhou University, Guiyang, 550025, Guizhou, China
| | - Jing Jin
- Key Laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), Collaborative Innovation Center for Mountain Ecology & Agro-Bioengineering (CICMEAB), College of Life Sciences/Institute of Agro-Bioengineeringering, Guizhou University, Guiyang, 550025, Guizhou, China
| | - Xian Gong
- Key Laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), Collaborative Innovation Center for Mountain Ecology & Agro-Bioengineering (CICMEAB), College of Life Sciences/Institute of Agro-Bioengineeringering, Guizhou University, Guiyang, 550025, Guizhou, China
| | - Jie Zhong
- Key Laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), Collaborative Innovation Center for Mountain Ecology & Agro-Bioengineering (CICMEAB), College of Life Sciences/Institute of Agro-Bioengineeringering, Guizhou University, Guiyang, 550025, Guizhou, China
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Galvan-Lima Â, Cunha SC, Martins ZE, Soares AG, Ferreira IMPLVO, Farah A. Headspace volatolome of peel flours from citrus fruits grown in Brazil. Food Res Int 2021; 150:110801. [PMID: 34863493 DOI: 10.1016/j.foodres.2021.110801] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2021] [Revised: 09/03/2021] [Accepted: 11/02/2021] [Indexed: 11/30/2022]
Abstract
Citrus fruit peel comprises a pleasant mix of volatile compounds together with fibers, nutrients, and bioactive compounds. Therefore, it has great potential for use as a food ingredient. Studies evaluating the volatile composition of citrus peel flours are limited for most citruses. The goal of this study was to characterize, by HS-SPME/GC-MS, the volatile profile of citrus peel flours made from fruits commonly grown in Brazil. Two composite samples of ten types of citrus peel flours from consecutive harvests were evaluated. 69 volatile compounds were assigned, 49 in Tahiti acid lime, 49 in Sicilian lemon, 37 in Persian lime, 34 in Italian tangerine and oval kumquat, 33 in Valencia orange, 32 in Baia orange and round kumquat, 28 in Blood-of-Mombuca orange and 26 in Lima orange. 26 major compounds represented 93-99% of the total chromatogram peak area. Terpenic compounds were predominant in all samples, especially monoterpenes (about 48-97% of the total chromatogram peak area), while lower proportions of aldehydes (0.2-16.1%), monoterpene alcohols (0.4-11.8%) and esters (0.0-7.7%) were observed. Even though a few compounds like limonene, β-myrcene, linalool, α-pinene and valencene were detected in all citrus, volatile compounds followed specific patterns in the different citruses, with a clear distinction among them, especially between lemon flours and the remaining flours. The variety of volatile profiles and singular specific volatolomic signatures in citrus peels can be explored for different applications related to food flavoring and preservation, and promotion of good health. These aspects should be thoroughly investigated in future studies.
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Affiliation(s)
- Ângela Galvan-Lima
- Laboratório de Química e Bioatividade de Alimentos, Instituto de Nutrição, Universidade Federal do Rio de Janeiro, Avenida Carlos Chagas Filho, 373, CCS, Bl. J, Rio de Janeiro 21941-902, Brasil; Faculdade de Nutrição, Universidade Federal de Pelotas, Rua Gomes Carneiro, 01, 96010-610, Pelotas, Rio Grande do Sul, Brasil; LAQV/REQUIMTE, Laboratório de Bromatologia e Hidrologia, Departamento de Ciências Químicas, Faculdade de Farmácia da Universidade do Porto, 4099-030 Porto, Portugal.
| | - Sara C Cunha
- LAQV/REQUIMTE, Laboratório de Bromatologia e Hidrologia, Departamento de Ciências Químicas, Faculdade de Farmácia da Universidade do Porto, 4099-030 Porto, Portugal.
| | - Zita E Martins
- LAQV/REQUIMTE, Laboratório de Bromatologia e Hidrologia, Departamento de Ciências Químicas, Faculdade de Farmácia da Universidade do Porto, 4099-030 Porto, Portugal.
| | - Antonio G Soares
- Embrapa Agroindústria de Alimentos: Av. das Américas, n° 29.501, Guaratiba/23020-470 Rio de Janeiro, RJ, Brasil.
| | - Isabel M P L V O Ferreira
- LAQV/REQUIMTE, Laboratório de Bromatologia e Hidrologia, Departamento de Ciências Químicas, Faculdade de Farmácia da Universidade do Porto, 4099-030 Porto, Portugal.
| | - Adriana Farah
- Laboratório de Química e Bioatividade de Alimentos, Instituto de Nutrição, Universidade Federal do Rio de Janeiro, Avenida Carlos Chagas Filho, 373, CCS, Bl. J, Rio de Janeiro 21941-902, Brasil.
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Sun J, Sun B, Ren F, Chen H, Zhang N, Zhang Y, Zhang H. Effects of Storage Conditions on the Flavor Stability of Fried Pepper ( Zanthoxylum bungeanum) Oil. Foods 2021; 10:1292. [PMID: 34199869 PMCID: PMC8226944 DOI: 10.3390/foods10061292] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2021] [Revised: 05/26/2021] [Accepted: 05/28/2021] [Indexed: 11/23/2022] Open
Abstract
Flavor stability of fried pepper oil was investigated during 30 days of storage. Variation trends of key volatile flavor compounds in fried pepper oil induced by ultraviolet (UV) irradiation and oxygen (O2) exposure were compared using GC-MS and chiral GC-MS analysis. Chirality analysis showed that conversion of (S)-(-)-limonene to (R)-(+)-limonene form was observed during storage. The storage conditions did not change the configuration of linalool, linalool oxide, or carvone. Quantitative analysis showed that the concentrations of linalool, limonene, 1,8-cineole, β-myrcene, and β-ocimene decreased dramatically during storage, whereas carvone, (E)-2-heptenal, and linalool oxide showed an increasing trend during storage. The loss rate of limonene and linalool exhibited the highest under combined UV and O2 condition, which played an important role for the aroma attenuation of pepper oil. This result will benefit the storage of pepper oil and based on pepper oil aromatic products.
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Affiliation(s)
- Jie Sun
- Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, Beijing 100048, China; (J.S.); (B.S.); (N.Z.); (Y.Z.); (H.Z.)
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China;
| | - Baoguo Sun
- Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, Beijing 100048, China; (J.S.); (B.S.); (N.Z.); (Y.Z.); (H.Z.)
| | - Fazheng Ren
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China;
| | - Haitao Chen
- Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, Beijing 100048, China; (J.S.); (B.S.); (N.Z.); (Y.Z.); (H.Z.)
| | - Ning Zhang
- Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, Beijing 100048, China; (J.S.); (B.S.); (N.Z.); (Y.Z.); (H.Z.)
| | - Yuyu Zhang
- Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, Beijing 100048, China; (J.S.); (B.S.); (N.Z.); (Y.Z.); (H.Z.)
| | - Huiying Zhang
- Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, Beijing 100048, China; (J.S.); (B.S.); (N.Z.); (Y.Z.); (H.Z.)
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Xiao L, Ye F, Zhou Y, Zhao G. Utilization of pomelo peels to manufacture value-added products: A review. Food Chem 2021; 351:129247. [PMID: 33640768 DOI: 10.1016/j.foodchem.2021.129247] [Citation(s) in RCA: 43] [Impact Index Per Article: 14.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2020] [Revised: 01/24/2021] [Accepted: 01/28/2021] [Indexed: 12/13/2022]
Abstract
Pomelo peel as a by-product from pomelo consumption is rich in various nutrients and functional compounds, while most of the by-product is disposed as wastes. The utilization of pomelo peels could not only result in valued-added products/ingredients, but also reduce the environmental threats. By mainly reviewing the recent articles, pomelo peels could be directly used to produce candied pomelo peel, tea, jams, etc. Additionally, functional components (essential oils, pectin, polyphenols, etc.) could be extracted from pomelo peels and applied in food, pharmaceutical and chemical fields. The extraction methods exerted important influences on the composition, physicochemical properties, bioactivities and structures of the resultant fractions. Furthermore, pomelo peel was exploited to make adsorbents, bioethanol, etc. For the future investigations, the functionality- or bioactivity-oriented regimes to recovery valuable components from pomelo peel should be developed in an economic, effective and eco-friendly way and their applicability in large-scale production should be addressed.
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Affiliation(s)
- Li Xiao
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China
| | - Fayin Ye
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China
| | - Yun Zhou
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China
| | - Guohua Zhao
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China; Chongqing Engineering Research Centre for Regional Foods, Chongqing 400715, People's Republic of China.
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Golombek P, Wacker M, Buck N, Durner D. Impact of UV-C treatment and thermal pasteurization of grape must on sensory characteristics and volatiles of must and resulting wines. Food Chem 2020; 338:128003. [PMID: 32932083 DOI: 10.1016/j.foodchem.2020.128003] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2020] [Revised: 08/26/2020] [Accepted: 09/01/2020] [Indexed: 11/19/2022]
Abstract
UV-C treatment is a commonly known technique to inactivate microorganisms. The objective of this work was to investigate the impact of UV-C treatment of grape must on the sensory characteristics of the resulting wine and on the profile of volatile compounds of grape must and wine. Different UV-C doses were applied to Riesling must and compared with thermal pasteurization. The sensory off-flavor "ATA" and a content of 0.5 µg/L 2-aminoacetophenone were determined in the grape must and in the resulting wine after UV-C treatment with a high dose of 21 kJ/L. Sensory off-flavors did neither occur after thermal pasteurization nor after UV-C treatment with a dose of 2 kJ/L, which is sufficient for the inactivation of microorganisms. Minor changes in the volatiles' profiles of grape must and wine, involving e.g. terpenes and C13-norisoprenoids, occurred in musts treated with thermal pasteurization as well as with a UV-C dose of 2 kJ/L.
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Affiliation(s)
- Patricia Golombek
- Institute for Viticulture and Enology, Dienstleistungszentrum Ländlicher Raum (DLR) Rheinpfalz, Breitenweg 71, 67435 Neustadt an der Weinstraße, Germany
| | - Michael Wacker
- Institute for Viticulture and Enology, Dienstleistungszentrum Ländlicher Raum (DLR) Rheinpfalz, Breitenweg 71, 67435 Neustadt an der Weinstraße, Germany
| | - Nina Buck
- Institute for Viticulture and Enology, Dienstleistungszentrum Ländlicher Raum (DLR) Rheinpfalz, Breitenweg 71, 67435 Neustadt an der Weinstraße, Germany
| | - Dominik Durner
- Institute for Viticulture and Enology, Dienstleistungszentrum Ländlicher Raum (DLR) Rheinpfalz, Breitenweg 71, 67435 Neustadt an der Weinstraße, Germany; Weincampus Neustadt/Hochschule Kaiserslautern, Breitenweg 71, 67435 Neustadt an der Weinstraße, Germany.
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Karn A, Zhao C, Yang F, Cui J, Gao Z, Wang M, Wang F, Xiao H, Zheng J. In-vivo biotransformation of citrus functional components and their effects on health. Crit Rev Food Sci Nutr 2020; 61:756-776. [PMID: 32255367 DOI: 10.1080/10408398.2020.1746234] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
Abstract
Citrus, one of the most popular fruits worldwide, contains various functional components, including flavonoids, dietary fibers (DFs), essential oils (EOs), synephrines, limonoids, and carotenoids. The functional components of citrus attract special attention due to their health-promoting effects. Food components undergo complex biotransformation by host itself and the gut microbiota after oral intake, which alters their bioaccessibility, bioavailability, and bioactivity in the host body. To better understand the health effects of citrus fruits, it is important to understand the in-vivo biotransformation of citrus functional components. We reviewed the biotransformation of citrus functional components (flavonoids, DFs, EOs, synephrines, limonoids, and carotenoids) in the body from their intake to excretion. In addition, we described the importance of biotransformation in terms of health effects. This review would facilitate mechanistic understanding of the health-promoting effect of citrus and its functional components, and also provide guidance for the development of health-promoting foods based on citrus and its functional components.
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Affiliation(s)
- Abhisek Karn
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Chengying Zhao
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Feilong Yang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Jiefen Cui
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Zili Gao
- Department of Food Science, University of Massachusetts, Amherst, Massachusetts, USA
| | - Minqi Wang
- Department of Food Science, University of Massachusetts, Amherst, Massachusetts, USA
| | - Fengzhong Wang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Hang Xiao
- Department of Food Science, University of Massachusetts, Amherst, Massachusetts, USA
| | - Jinkai Zheng
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China
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Wang LX, Zhao WH, Lu YF, Wang CX. Antioxidant and Cytotoxic Activities of Distillates Purified by Means of Molecular Distillation from Ginger Extract Obtained with Supercritical CO 2 Fluid. Chem Biodivers 2019; 16:e1900357. [PMID: 31573145 DOI: 10.1002/cbdv.201900357] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2019] [Accepted: 09/19/2019] [Indexed: 12/12/2022]
Abstract
The ginger extract obtained with supercritical CO2 fluid was purified by molecular distillation (MD), and the chemical compositions, antioxidant and cytotoxic activities of ginger extract and its distillates were investigated. Analysis revealed that the ginger extract was rich in terpene hydrocarbons, along with oxygenated terpenes and other non-volatile compounds. The MD distillates were prepared in a series of stages and the active compounds like terpenes and gingerols could be separated by MD. The major compounds of the distillates purified by MD at 40 °C, 80 Pa and 60 °C, 80 Pa were terpene hydrocarbons. Additional distillates obtained by MD at 80 °C, 80 Pa and 100 °C, 60 Pa were predominated by terpene hydrocarbons and oxygenated terpenes. Until the operating conditions of MD reached 150 °C and 2 Pa, some non-volatile compounds were concentrated in the final distillate. Moreover, antioxidant activities and the cytotoxic effects on three human cancer cells in final MD distillate were superior to other extracts, and this phenomenon could be mainly supported by the phenols. The MD could be used to prepare ginger distillates with better antioxidant and cytotoxic activities.
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Affiliation(s)
- Li-Xia Wang
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin Key Laboratory of Food Nutrition and Safety, College of Food Science and Technology, Tianjin University of Science and Technology, Tianjin, 300457, P. R. China
| | - Wen-Hua Zhao
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin Key Laboratory of Food Nutrition and Safety, College of Food Science and Technology, Tianjin University of Science and Technology, Tianjin, 300457, P. R. China
| | - Yi-Fei Lu
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin Key Laboratory of Food Nutrition and Safety, College of Food Science and Technology, Tianjin University of Science and Technology, Tianjin, 300457, P. R. China
| | - Chen-Xu Wang
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin Key Laboratory of Food Nutrition and Safety, College of Food Science and Technology, Tianjin University of Science and Technology, Tianjin, 300457, P. R. China
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Lee JH, Jayaprakasha G, Avila CA, Crosby KM, Patil BS. Metabolomic studies of volatiles from tomatoes grown in net-house and open-field conditions. Food Chem 2019; 275:282-291. [DOI: 10.1016/j.foodchem.2018.09.091] [Citation(s) in RCA: 31] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/16/2018] [Revised: 09/07/2018] [Accepted: 09/14/2018] [Indexed: 01/03/2023]
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10
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Tkachev AV. Problems of the Qualitative and Quantitative Analysis of Plant Volatiles. RUSSIAN JOURNAL OF BIOORGANIC CHEMISTRY 2019. [DOI: 10.1134/s1068162018070142] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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González-Mas MC, Rambla JL, López-Gresa MP, Blázquez MA, Granell A. Volatile Compounds in Citrus Essential Oils: A Comprehensive Review. FRONTIERS IN PLANT SCIENCE 2019; 10:12. [PMID: 30804951 PMCID: PMC6370709 DOI: 10.3389/fpls.2019.00012] [Citation(s) in RCA: 148] [Impact Index Per Article: 29.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/31/2018] [Accepted: 01/07/2019] [Indexed: 05/09/2023]
Abstract
The essential oil fraction obtained from the rind of Citrus spp. is rich in chemical compounds of interest for the food and perfume industries, and therefore has been extensively studied during the last decades. In this manuscript, we provide a comprehensive review of the volatile composition of this oil fraction and rind extracts for the 10 most studied Citrus species: C. sinensis (sweet orange), C. reticulata (mandarin), C. paradisi (grapefruit), C. grandis (pummelo), C. limon (lemon), C. medica (citron), C. aurantifolia (lime), C. aurantium (bitter orange), C. bergamia (bergamot orange), and C. junos (yuzu). Forty-nine volatile organic compounds have been reported in all 10 species, most of them terpenoid (90%), although about half of the volatile compounds identified in Citrus peel are non-terpenoid. Over 400 volatiles of different chemical nature have been exclusively described in only one of these species and some of them could be useful as species biomarkers. A hierarchical cluster analysis based on volatile composition arranges these Citrus species in three clusters which essentially mirrors those obtained with genetic information. The first cluster is comprised by C. reticulata, C. grandis, C. sinensis, C. paradisi and C. aurantium, and is mainly characterized by the presence of a larger abundance of non-terpenoid ester and aldehyde compounds than in the other species reviewed. The second cluster is comprised by C. junos, C. medica, C. aurantifolia, and C. bergamia, and is characterized by the prevalence of mono- and sesquiterpene hydrocarbons. Finally, C. limon shows a particular volatile profile with some sulfur monoterpenoids and non-terpenoid esters and aldehydes as part of its main differential peculiarities. A systematic description of the rind volatile composition in each of the species is provided together with a general comparison with those in leaves and blossoms. Additionally, the most widely used techniques for the extraction and analysis of volatile Citrus compounds are also described.
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Affiliation(s)
- M. Carmen González-Mas
- Departament de Farmacologia, Facultat de Farmàcia, Universitat de València, Valencia, Spain
| | - José L. Rambla
- Instituto de Biología Molecular y Celular de Plantas, Consejo Superior de Investigaciones Científicas – Universidad Politécnica de València, Valencia, Spain
| | - M. Pilar López-Gresa
- Instituto de Biología Molecular y Celular de Plantas, Consejo Superior de Investigaciones Científicas – Universidad Politécnica de València, Valencia, Spain
| | - M. Amparo Blázquez
- Departament de Farmacologia, Facultat de Farmàcia, Universitat de València, Valencia, Spain
| | - Antonio Granell
- Instituto de Biología Molecular y Celular de Plantas, Consejo Superior de Investigaciones Científicas – Universidad Politécnica de València, Valencia, Spain
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12
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Analysis of changes in volatile constituents and expression of genes involved in terpenoid metabolism in oleocellosis peel. Food Chem 2018; 243:269-276. [DOI: 10.1016/j.foodchem.2017.09.142] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2017] [Revised: 09/24/2017] [Accepted: 09/27/2017] [Indexed: 01/02/2023]
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13
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Water accelerated transformation of d-limonene induced by ultraviolet irradiation and air exposure. Food Chem 2018; 239:434-441. [PMID: 28873588 DOI: 10.1016/j.foodchem.2017.06.075] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2017] [Revised: 05/08/2017] [Accepted: 06/12/2017] [Indexed: 11/23/2022]
Abstract
d-Limonene is a fragrant chemical that widely exists in aromatic products. Isotopic labelling of water molecules plus GC-MS and GC-PCI-Q-TOF analyses were used to investigate the influence of water molecules on chemical transformation of d-limonene induced by UV irradiation and air exposure. The results showed that the synergistic effect of UV irradiation, air exposure and water presence could facilitate d-limonene transformation into the limonene oxides: p-mentha-2,8-dienols, hydroperoxides, carveols, l-carvone and carvone oxide. UV irradiation, air exposure, or water alone, however, caused negligible d-limonene transformation. With the aid of isotopic labelling of water and oxygen molecules, it was found that water molecules were split into hydrogen radicals and hydroxyl radicals, and the hydrogen radicals, in particular, promoted the transformation reactions. This study has elucidated the mechanism and factors that influence the transformation of d-limonene, which will benefit industries involved in production and storage of d-limonene-containing products.
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14
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Feng S, Suh JH, Gmitter FG, Wang Y. Differentiation between Flavors of Sweet Orange ( Citrus sinensis) and Mandarin ( Citrus reticulata). JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:203-211. [PMID: 0 DOI: 10.1021/acs.jafc.7b04968] [Citation(s) in RCA: 45] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/11/2023]
Affiliation(s)
- Shi Feng
- Department
of Food Science and Human Nutrition, University of Florida, 572 Newell
Drive, Gainesville, Florida 32611, United States
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15
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Zhang K, Lin Y, Diao ZJ, Zhang WH, Zheng SP, Liang SL, Han SY. Enzymatic Process Enhances the Flavour Profile and Increases the Proportion of Esters in Citrus Essential Oils. Chem Biodivers 2017; 14. [DOI: 10.1002/cbdv.201700187] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2017] [Accepted: 06/30/2017] [Indexed: 11/07/2022]
Affiliation(s)
- Kun Zhang
- Guangdong Key Laboratory of Fermentation and Enzyme Engineering; School of Biology and Biological Engineering; South China University of Technology; Guangzhou 510006 P. R. China
| | - Ying Lin
- Guangdong Key Laboratory of Fermentation and Enzyme Engineering; School of Biology and Biological Engineering; South China University of Technology; Guangzhou 510006 P. R. China
| | - Zhou-Jian Diao
- Guangdong Key Laboratory of Fermentation and Enzyme Engineering; School of Biology and Biological Engineering; South China University of Technology; Guangzhou 510006 P. R. China
| | - Wei-Hua Zhang
- Guangzhou Suntas Flavour & Fragrance Co. Ltd.; Guangzhou Guangdong 510006 P. R. China
| | - Sui-Ping Zheng
- Guangdong Key Laboratory of Fermentation and Enzyme Engineering; School of Biology and Biological Engineering; South China University of Technology; Guangzhou 510006 P. R. China
| | - Shu-Li Liang
- Guangdong Key Laboratory of Fermentation and Enzyme Engineering; School of Biology and Biological Engineering; South China University of Technology; Guangzhou 510006 P. R. China
| | - Shuang-Yan Han
- Guangdong Key Laboratory of Fermentation and Enzyme Engineering; School of Biology and Biological Engineering; South China University of Technology; Guangzhou 510006 P. R. China
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16
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Ni H, Hao S, Zheng F, Zhang L, Lee B, Wang Y, Chen F. Effects of two enzyme extracts of Aspergillus niger on green tea aromas. Food Sci Biotechnol 2017; 26:611-622. [PMID: 30263585 DOI: 10.1007/s10068-017-0108-0] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2016] [Revised: 02/13/2017] [Accepted: 02/14/2017] [Indexed: 10/19/2022] Open
Abstract
Green tea was investigated in terms of its aroma changes induced by two enzyme extracts of Aspergillus niger, i.e., crude enzyme extracted from fermentation using tea stalk medium (CETSM) and crude enzyme yielded in potato dextrose medium. The result showed that the former had significant effects on sensory indexes and volatile constituents, with significant increases in toasty and mushroom notes, while the latter had little influence on the aforementioned indexes. In addition, the volatile constituents were significantly affected; in particular, the contents of cis-3-hexenol, 1-octen-3-ol, eucalyptol, hexanol, and benzaldehyde increased. Furthermore, gas chromatography-olfactometry (GC-O) analysis showed that an increase in 1-octen-3-ol strengthened the mushroom note. These results indicate that CETSM contains some novel enzymes that can modify the aroma profile of green tea. This study also provides valuable information and suggestions to use fermented enzymes to modify food aromas.
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Affiliation(s)
- Hui Ni
- 1College of Food and Bioengineering, Jimei University, Xiamen, 361021 Fujian Province People's Republic of China
| | - Sun Hao
- 1College of Food and Bioengineering, Jimei University, Xiamen, 361021 Fujian Province People's Republic of China.,Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering Technology, Xiamen, 361021 Fujian Province People's Republic of China.,Research Center of Food Biotechnology of Xiamen City, Xiamen, 361021 Fujian Province People's Republic of China
| | - Fuping Zheng
- 2Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University, Beijing, 100048 China.,5Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, 100048 People's Republic of China
| | - Liangzhen Zhang
- 1College of Food and Bioengineering, Jimei University, Xiamen, 361021 Fujian Province People's Republic of China
| | - Bolim Lee
- 6Department of Food, Nutrition and Packaging Sciences, Clemson University, Clemson, SC 29634 USA
| | - Yaqi Wang
- 6Department of Food, Nutrition and Packaging Sciences, Clemson University, Clemson, SC 29634 USA
| | - Feng Chen
- 1College of Food and Bioengineering, Jimei University, Xiamen, 361021 Fujian Province People's Republic of China.,2Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University, Beijing, 100048 China.,6Department of Food, Nutrition and Packaging Sciences, Clemson University, Clemson, SC 29634 USA
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17
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Identification of key volatiles responsible for aroma changes of egg white antioxidant peptides during storage by HS-SPME-GC-MS and sensory evaluation. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2017. [DOI: 10.1007/s11694-017-9488-3] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
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18
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Zheng H, Zhang Q, Quan J, Zheng Q, Xi W. Determination of sugars, organic acids, aroma components, and carotenoids in grapefruit pulps. Food Chem 2016; 205:112-21. [DOI: 10.1016/j.foodchem.2016.03.007] [Citation(s) in RCA: 68] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/15/2015] [Revised: 02/01/2016] [Accepted: 03/02/2016] [Indexed: 10/22/2022]
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19
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Costa G, Gidaro MC, Vullo D, Supuran CT, Alcaro S. Active Components of Essential Oils as Anti-Obesity Potential Drugs Investigated by in Silico Techniques. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2016; 64:5295-5300. [PMID: 27268752 DOI: 10.1021/acs.jafc.6b02004] [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: 06/06/2023]
Abstract
In this study, for the first time, we have considered essential oils (EOs) as possible resources of carbonic anhydrase inhibitors (CAIs), in particular against the mitochondrial isoform VA that, actually, represents an innovative target for the obesity treatment. In silico structure-based virtual screening was performed in order to speed up the identification of promising antiobesity agents. The potential hit compounds were submitted to in vitro assays and experimental results, corroborated by molecular modeling studies, showed EOs components as a new class of CAIs with a competitive mechanism of action due to the zinc ion coordination within the active sites of these metallo-enzymes.
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Affiliation(s)
- Giosuè Costa
- Dipartimento di Scienze della Salute, Università "Magna Græcia" di Catanzaro , Campus Universitario "S. Venuta", Viale Europa, Loc. Germaneto, 88100 Catanzaro, Italy
| | - Maria Concetta Gidaro
- Dipartimento di Scienze della Salute, Università "Magna Græcia" di Catanzaro , Campus Universitario "S. Venuta", Viale Europa, Loc. Germaneto, 88100 Catanzaro, Italy
| | - Daniela Vullo
- Laboratorio di Chimica Bioinorganica, Polo Scientifico, Università degli Studi di Firenze , Via della Lastruccia 3, 50019 Sesto Fiorentino, Florence, Italy
| | - Claudiu T Supuran
- Laboratorio di Chimica Bioinorganica, Polo Scientifico, Università degli Studi di Firenze , Via della Lastruccia 3, 50019 Sesto Fiorentino, Florence, Italy
| | - Stefano Alcaro
- Dipartimento di Scienze della Salute, Università "Magna Græcia" di Catanzaro , Campus Universitario "S. Venuta", Viale Europa, Loc. Germaneto, 88100 Catanzaro, Italy
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20
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Li LJ, Hong P, Chen F, Sun H, Yang YF, Yu X, Huang GL, Wu LM, Ni H. Characterization of the Aldehydes and Their Transformations Induced by UV Irradiation and Air Exposure of White Guanxi Honey Pummelo (Citrus Grandis (L.) Osbeck) Essential Oil. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2016; 64:5000-10. [PMID: 27226192 DOI: 10.1021/acs.jafc.6b01369] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/09/2023]
Abstract
Aldehydes are key aroma contributors of citrus essential oils. White Guanxi honey pummelo essential oil (WPEO) was investigated in its aldehyde constituents and their transformations induced by UV irradiation and air exposure by GC-MS, GC-O, and sensory evaluation. Nine aldehydes, i.e., octanal, nonanal, citronellal, decanal, trans-citral, cis-citral, perilla aldehyde, dodecanal, and dodecenal, were detected in WPEO. After treatment, the content of citronellal increased, but the concentrations of other aldehydes decreased. The aliphatic aldehydes were transformed to organic acids. Citral was transformed to neric acid, geranic acid, and cyclocitral. Aldehyde transformation caused a remarkable decrease in the minty, herbaceous, and lemon notes of WPEO. In fresh WPEO, β-myrcene, d-limonene, octanal, decanal, cis-citral, trans-citral, and dodecenal had the highest odor dilution folds. After the treatment, the dilution folds of decanal, cis-citral, trans-citral, and dodecenal decreased dramatically. This result provides information for the production and storage of aldehyde-containing products.
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Affiliation(s)
- Li Jun Li
- College of Food and Biology Engineering, Jimei University , Xiamen 361021, China
- Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering , Xiamen 361021, China
- Research Center of Food Biotechnology of Xiamen City , Xiamen 361021, China
| | - Peng Hong
- College of Food and Biology Engineering, Jimei University , Xiamen 361021, China
| | - Feng Chen
- College of Food and Biology Engineering, Jimei University , Xiamen 361021, China
- Department of Food, Nutrition and Packaging Sciences, Clemson University , Clemson, South Carolina 29634, United States
| | - Hao Sun
- College of Food and Biology Engineering, Jimei University , Xiamen 361021, China
| | - Yuan Fan Yang
- College of Food and Biology Engineering, Jimei University , Xiamen 361021, China
- Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering , Xiamen 361021, China
- Research Center of Food Biotechnology of Xiamen City , Xiamen 361021, China
| | - Xiang Yu
- College of Food and Biology Engineering, Jimei University , Xiamen 361021, China
| | - Gao Ling Huang
- College of Food and Biology Engineering, Jimei University , Xiamen 361021, China
- Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering , Xiamen 361021, China
- Research Center of Food Biotechnology of Xiamen City , Xiamen 361021, China
| | - Li Ming Wu
- Institute of Apicultural Reaseach, CAAS, Beijing 100093, China
| | - Hui Ni
- College of Food and Biology Engineering, Jimei University , Xiamen 361021, China
- Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering , Xiamen 361021, China
- Research Center of Food Biotechnology of Xiamen City , Xiamen 361021, China
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