1
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Zhu J, Yang S, Cao Q, Li X, Jiao L, Shi Y, Yan Y, Xu L, Yang M, Xie X, Madzak C, Yan J. Engineering Yarrowia lipolytica as a Cellulolytic Cell Factory for Production of p-Coumaric Acid from Cellulose and Hemicellulose. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:5867-5877. [PMID: 38446418 DOI: 10.1021/acs.jafc.4c00567] [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: 03/07/2024]
Abstract
De novo biosynthesis of high-value added food additive p-coumaric acid (p-CA) direct from cellulose/hemicellulose is a more sustainable route compared to the chemical route, considering the abundant cellulose/hemicellulose resources. In this study, a novel factory was constructed for the production of p-CA in Yarrowia lipolytica using cellulose/hemicellulose as the sole carbon source. Based on multicopy integration of the TAL gene and reprogramming the shikimic acid pathway, the engineered strain produced 1035.5 ± 67.8 mg/L p-CA using glucose as a carbon source. The strains with overexpression of cellulases and hemicellulases produced 84.3 ± 2.4 and 65.3 ± 4.6 mg/L p-CA, using cellulose (carboxymethyl-cellulose) or hemicellulose (xylan from bagasse) as the carbon source, respectively. This research demonstrated the feasibility of conversion of cost-effective cellulose/hemicellulose into a value-added product and provided a sustainable cellulolytic cell factory for the utilization of cellulose/hemicellulose.
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Affiliation(s)
- Jiarui Zhu
- Key Lab of Molecular Biophysics of Ministry of Education, College of Life Science and Technology, Huazhong University of Science and Technology, 1037 Luoyu Road, Wuhan 430074, China
| | - Shu Yang
- Key Lab of Molecular Biophysics of Ministry of Education, College of Life Science and Technology, Huazhong University of Science and Technology, 1037 Luoyu Road, Wuhan 430074, China
| | | | - Xiaoyan Li
- Key Lab of Molecular Biophysics of Ministry of Education, College of Life Science and Technology, Huazhong University of Science and Technology, 1037 Luoyu Road, Wuhan 430074, China
| | - Liangcheng Jiao
- Key Lab of Molecular Biophysics of Ministry of Education, College of Life Science and Technology, Huazhong University of Science and Technology, 1037 Luoyu Road, Wuhan 430074, China
| | - Yuanxing Shi
- Key Lab of Molecular Biophysics of Ministry of Education, College of Life Science and Technology, Huazhong University of Science and Technology, 1037 Luoyu Road, Wuhan 430074, China
| | - Yunjun Yan
- Key Lab of Molecular Biophysics of Ministry of Education, College of Life Science and Technology, Huazhong University of Science and Technology, 1037 Luoyu Road, Wuhan 430074, China
| | - Li Xu
- Key Lab of Molecular Biophysics of Ministry of Education, College of Life Science and Technology, Huazhong University of Science and Technology, 1037 Luoyu Road, Wuhan 430074, China
| | - Min Yang
- Key Lab of Molecular Biophysics of Ministry of Education, College of Life Science and Technology, Huazhong University of Science and Technology, 1037 Luoyu Road, Wuhan 430074, China
| | - Xiaoman Xie
- Key Lab of Molecular Biophysics of Ministry of Education, College of Life Science and Technology, Huazhong University of Science and Technology, 1037 Luoyu Road, Wuhan 430074, China
| | - Catherine Madzak
- UMR 782 SayFood, INRAE, AgroParisTech, Paris-Saclay University, Palaiseau 91400, France
| | - Jinyong Yan
- Key Lab of Molecular Biophysics of Ministry of Education, College of Life Science and Technology, Huazhong University of Science and Technology, 1037 Luoyu Road, Wuhan 430074, China
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2
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Liu X, Zhou L, Xie J, Zhang J, Chen Z, Xiao J, Cao Y, Xiao H. Astaxanthin Isomers: A Comprehensive Review of Isomerization Methods and Analytic Techniques. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:19920-19934. [PMID: 37924299 DOI: 10.1021/acs.jafc.3c06863] [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: 11/06/2023]
Abstract
The presence of multiple conjugated double bonds and chiral carbon atoms endows astaxanthin with geometric and optical isomers, and these isomers widely exist in biological sources, food processing, and in vivo absorption. However, there remains no systematic summary of astaxanthin isomers regarding isomerization methods and analytic techniques. To address this need, this Review focuses on a comprehensive analysis of Z-isomerization methods of astaxanthin, including solvent system, catalyst, and heat treatment. Comparatively, high-efficiency and health-friendly methods are more conducive to put into practical use, such as food-grade solvents and food-component catalysts. In addition, we outline the recent advances in analysis techniques of astaxanthin isomers, as well as the structural characteristics reflected by various methods (e.g., HPLC, NMR, FTIR, and RS). Furthermore, we summarized the related research on the safety evaluation of astaxanthin isomers. Finally, future trends and barriers in Z-transformation and analysis of astaxanthin isomers are also discussed.
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Affiliation(s)
- Xiaojuan Liu
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou, Guangdong 510642, China
- Guangdong Laboratory for Lingnan Modern Agriculture, Guangzhou, Guangdong 510642, China
| | - Lesong Zhou
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou, Guangdong 510642, China
- Guangdong Laboratory for Lingnan Modern Agriculture, Guangzhou, Guangdong 510642, China
| | - Junting Xie
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou, Guangdong 510642, China
- Guangdong Laboratory for Lingnan Modern Agriculture, Guangzhou, Guangdong 510642, China
| | - Junlin Zhang
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou, Guangdong 510642, China
- Guangdong Laboratory for Lingnan Modern Agriculture, Guangzhou, Guangdong 510642, China
| | - Zhiqing Chen
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou, Guangdong 510642, China
- Guangdong Laboratory for Lingnan Modern Agriculture, Guangzhou, Guangdong 510642, China
| | - Jie Xiao
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou, Guangdong 510642, China
- Guangdong Laboratory for Lingnan Modern Agriculture, Guangzhou, Guangdong 510642, China
| | - Yong Cao
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou, Guangdong 510642, China
- Guangdong Laboratory for Lingnan Modern Agriculture, Guangzhou, Guangdong 510642, China
| | - Hang Xiao
- Department of Food Science, University of Massachusetts Amherst, Amherst, Massachusetts 01003, United States
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3
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Honda M, Zhang Y, Goto M. Isothiocyanate-functionalized silica as an efficient heterogeneous catalyst for carotenoid isomerization. Food Chem 2023; 410:135388. [PMID: 36621332 DOI: 10.1016/j.foodchem.2023.135388] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2022] [Revised: 01/02/2023] [Accepted: 01/02/2023] [Indexed: 01/05/2023]
Abstract
Daily consumption of carotenoids is associated with multiple health benefits, but their bioavailability is generally extremely low. In this context, the Z-isomerization is receiving attention as a method for increasing carotenoid bioavailability because this approach is superior to conventional physical approaches. Here we investigated the feasibility of using isothiocyanate-functionalized silica (Si-NCS) as a heterogeneous catalyst for carotenoid isomerization. We found that this catalyst promoted Z-isomerization of (all-E)-carotenoids with high efficiency, e.g., when lycopene and astaxanthin solutions were incubated at 50 °C with 10 mg/mL Si-NCS, their total Z-isomer ratios increased by approximately 80 and 50 %, respectively. Furthermore, the Z-isomerization was successfully performed continuously by introducing carotenoid solution into a column packed with Si-NCS. Materials rich in carotenoid Z-isomers have not been used in practical applications due to high production cost and quality limitations (e.g., low Z-isomer ratio). The use of Si-NCS has sufficient potential to solve both these issues.
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Affiliation(s)
- Masaki Honda
- Department of Chemistry, Faculty of Science & Technology, Meijo University, Shiogamaguchi, Tempaku-ku, Nagoya, Aichi 468-8502, Japan.
| | - Yelin Zhang
- Department of Chemistry, Faculty of Science & Technology, Meijo University, Shiogamaguchi, Tempaku-ku, Nagoya, Aichi 468-8502, Japan; Department of Materials Process Engineering, Nagoya University, Furo-cho, Nagoya, Aichi 464-8603, Japan
| | - Motonobu Goto
- Department of Materials Process Engineering, Nagoya University, Furo-cho, Nagoya, Aichi 464-8603, Japan; Super Critical Technology Centre Co. Ltd., Hanowari, Ooaza Izumi, Kuwana-shi, Mie 511-0838, Japan
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4
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Sudha T, Salaheldin TA, Darwish NHE, Mousa SA. Antitumor/anti-angiogenesis efficacy of epigallocatechin gallate nanoformulated with antioxidant in melanoma. Nanomedicine (Lond) 2022; 17:1039-1053. [DOI: 10.2217/nnm-2021-0362] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
Abstract
Aim: Epigallocatechin gallate (EGCG) derived from green tea has poor stability; therefore, to enhance its bioavailability and anticancer efficiency, we synthesized three different nanoformulations. We hypothesized that these three nanoformulations of EGCG (nano-EGCG) would enhance EGCG’s stability and improve its anticancer and antiangiogenic activity against melanoma compared with free EGCG. Methods: We prepared nano-EGCG using a copolymerization method with the UV blocker ZnO and the antioxidants lycopene and olive oil. Results: The different nano-EGCG formulation exhibited improved EGCG stability and greater suppression of melanoma growth than free EGCG. Nanoformulation preparation methods efficiently prevented the loss of EGCG activity and are a favorable approach for the treatment of melanoma. Conclusion: Nano-EGCG formulations had enhanced stability and produced greater suppression of melanoma tumor growth and angiogenesis compared with free EGCG.
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Affiliation(s)
- Thangirala Sudha
- The Pharmaceutical Research Institute, Albany College of Pharmacy & Health Sciences, Rensselaer, NY 12144, USA
| | - Taher A Salaheldin
- The Pharmaceutical Research Institute, Albany College of Pharmacy & Health Sciences, Rensselaer, NY 12144, USA
| | - Noureldien HE Darwish
- The Pharmaceutical Research Institute, Albany College of Pharmacy & Health Sciences, Rensselaer, NY 12144, USA
| | - Shaker A Mousa
- The Pharmaceutical Research Institute, Albany College of Pharmacy & Health Sciences, Rensselaer, NY 12144, USA
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5
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Waki N, Suzuki S, Ebihara S, Suganuma H. Effect of combination intake of tomato and cheese on promoting lycopene absorption. J JPN SOC FOOD SCI 2022. [DOI: 10.3136/nskkk.69.321] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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6
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Recovery of Carotenoids from Tomato Pomace Using a Hydrofluorocarbon Solvent in Sub-Critical Conditions. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12062822] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/10/2022]
Abstract
The enrichment of oils with nutraceutical bioactive phytomolecules allows the achievement of functional oil-based products of great interest in the food, pharmaceutical, and cosmetic fields. Carotenoids, such as lycopene and β-carotene, are available at a high concentration in tomatoes and tomato waste products, as peels, seeds, and pulp; their recovery is recently attracting growing interest and economic importance in the food industry, and also in consideration of the huge amount of industrial waste produced. The aim of this work is to study the production of an oil functionalized with carotenoids from tomato peels. The extractions were carried out using an innovative process based on the use of commercial Norflurane as solvent in subcritical conditions. Extraction trials were performed on dried tomato peels, with the addition of tomato seeds or wheat germ flour as sources of oily co-solvents, capable of also preserving the biological characteristics of the carotenoids extracted. Although lycopene solubility in Norflurane is quite low, the solvent recirculation and regeneration were allowed to reach a concentration in the oily extracts of approximately 0.3 mg/goil after 2 h of the process. The enrichment in β-carotene was more pronounced, and concentrations of 0.733 mg/goil and 0.952 mg/goil were observed in wheat germ and tomato seed oils, respectively. The results obtained in this study were compared with those obtained by traditional and supercritical CO2 extraction methods.
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7
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Honda M. Application of E/Z-Isomerization Technology for Enhancing Processing Efficiency, Health-Promoting Effects, and Usability of Carotenoids: A Review and Future Perspectives. J Oleo Sci 2022; 71:151-165. [PMID: 35034944 DOI: 10.5650/jos.ess21338] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Carotenoids are naturally occurring pigments whose presence in the diet is beneficial to human health. Moreover, they have a wide range of applications in the food, cosmetic, and animal feed industries. As carotenoids contain multiple conjugated double bonds in the molecule, a large number of geometric (E/Z, trans/cis) isomers are theoretically possible. In general, (all-E)-carotenoids are the most predominant geometric isomer in nature, and they have high crystallinity and low solubility in various mediums, resulting in their low processing efficiency and bioavailability. Technological developments for improving the processing efficiency and bioavailability of carotenoids utilizing the Z-isomerization have recently been gaining traction. Namely, Z-isomerization of carotenoids induces a significant change in their physicochemical properties (e.g., solubility and crystallinity), leading to improved processing efficiency and bioavailability as well as several biological activities. For the practical use of isomerization technology for carotenoids, the development of efficient isomerization methods and an acute understanding of the changes in biological activity are required. This review highlights the recent advancements in various conventional and unconventional methods for carotenoid isomerization, such as thermal treatment, light irradiation, microwave irradiation, and catalytic treatment, as well as environment-friendly isomerization methods. Current progress in the improvement of processing efficiency and biological activity utilizing isomerization technology and an application development of carotenoid Z-isomers for the feed industry are also described. In addition, future research challenges in the context of carotenoid isomerization have been elaborated upon.
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Affiliation(s)
- Masaki Honda
- Faculty of Science & Technology, Meijo University
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8
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Honda M, Murakami K, Zhang Y, Goto M. High-efficiency lycopene isomerization with subcritical ethyl acetate in a continuous-flow reactor. J Supercrit Fluids 2021. [DOI: 10.1016/j.supflu.2021.105383] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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9
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Guerra AS, Hoyos CG, Molina-Ramírez C, Velásquez-Cock J, Vélez L, Gañán P, Eceiza A, Goff HD, Zuluaga R. Extraction and preservation of lycopene: A review of the advancements offered by the value chain of nanotechnology. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.09.009] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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10
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Sulfur-Containing Compounds: Natural Potential Catalyst for the Isomerization of Phytofluene, Phytoene and Lycopene in Tomato Pulp. Foods 2021; 10:foods10071444. [PMID: 34206358 PMCID: PMC8307973 DOI: 10.3390/foods10071444] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2021] [Accepted: 06/07/2021] [Indexed: 01/04/2023] Open
Abstract
The effects of some sulfur-containing compounds on the isomerization and degradation of lycopene, phytofluene, and phytoene under different thermal treatment conditions were studied in detail. Isothiocyanates such as allyl isothiocyanate (AITC) and polysulfides like dimethyl trisulfide (DMTS) had the effect on the configuration of PTF (phytofluene), PT (phytoene), and lycopene. The proportion of their naturally occurring Z-isomers (Z1,2-PTF and 15-Z-PT) decreased and transformed into other isomers including all-trans configuration, while Z-lycopene increased significantly after thermal treatment, especially for 5-Z-lycopene. The results showed that increase in heating temperature, time, and the concentration of DMTS and AITC could promote the isomerization reaction effectively to some extent. In addition, 15-Z-PT and the newly formed Z4-PTF were the predominant isomers in tomato at the equilibrium. Unlike the lycopene, which degraded significantly during heat treatment, the isomers of PTF and PT were stable enough to resist decomposition. Moreover, the isomerization of three carotenoids was enhanced, and the bioaccessibility of lycopene increased significantly with the addition of shii-take mushroom containing sulfur compounds, while there was no positive effect observed in that of PTF and PT.
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11
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Dini I, Laneri S. Spices, Condiments, Extra Virgin Olive Oil and Aromas as Not Only Flavorings, but Precious Allies for Our Wellbeing. Antioxidants (Basel) 2021; 10:868. [PMID: 34071441 PMCID: PMC8230008 DOI: 10.3390/antiox10060868] [Citation(s) in RCA: 25] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2021] [Revised: 05/26/2021] [Accepted: 05/27/2021] [Indexed: 02/06/2023] Open
Abstract
Spices, condiments and extra virgin olive oil (EVOO) are crucial components of human history and nutrition. They are substances added to foods to improve flavor and taste. Many of them are used not only to flavor foods, but also in traditional medicine and cosmetics. They have antioxidant, antiviral, antibiotic, anticoagulant and antiinflammatory properties and exciting potential for preventing chronic degenerative diseases such as cardiomyopathy and cancer when used in the daily diet. Research and development in this particular field are deeply rooted as the consumer inclination towards natural products is significant. It is essential to let consumers know the beneficial effects of the daily consumption of spices, condiments and extra virgin olive oil so that they can choose them based on effects proven by scientific works and not by the mere illusion that plant products are suitable only because they are natural and not chemicals. The study begins with the definition of spices, condiments and extra virgin olive oil. It continues by describing the pathologies that can be prevented with a spicy diet and it concludes by considering the molecules responsible for the beneficial effects on human health (phytochemical) and their eventual transformation when cooked.
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Affiliation(s)
- Irene Dini
- Department of Pharmacy, University of Naples Federico II, Via Domenico Montesano 49, 80131 Naples, Italy;
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12
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Enriched (Z)-lycopene in Tomato Extract via Co-Extraction of Tomatoes and Foodstuffs Containing Z-isomerization-accelerating Compounds. Catalysts 2021. [DOI: 10.3390/catal11040462] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
The aim of this study was to promote the Z-isomerization of lycopene in its extraction process from tomato pulp by adding foodstuffs containing Z-isomerization-accelerating compounds. The addition of onion, broccoli, mustard, makonbu (Saccharina japonica), or shiitake mushroom (Lentinus edodes) to the ethyl acetate extraction process significantly accelerated the Z-isomerization of lycopene. For example, when lycopene was extracted from tomato pulp at 70 °C without foodstuffs, the total Z-isomer ratio of lycopene in the extract was 38.4 ± 0.5%, whereas when onion, broccoli, mustard, makonbu, and shiitake mushroom were added to the process and the extraction was performed using the same procedure, the total Z-isomer ratios significantly increased to 53.6 ± 0.4, 47.9 ± 0.3, 48.2 ± 0.1, 41.5 ± 0.9, and 42.0 ± 1.2%, respectively. Since the above foodstuffs contain large amounts of carotenoid Z-isomerization-accelerating catalysts, i.e., polysulfides, isothiocyanates, or iodine, those components would promote Z-isomerization of lycopene in the extraction process. Since lycopene Z-isomers potentially have higher bioavailability and biological effects than the all-E-isomer, lycopene extraction with foodstuffs having a Z-isomerization-promoting effect in ethyl acetate should enhance the health benefits of tomato extracts.
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13
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Honda M, Kageyama H, Hibino T, Osawa Y, Kawashima Y, Hirasawa K, Kuroda I. Evaluation and improvement of storage stability of astaxanthin isomers in oils and fats. Food Chem 2021; 352:129371. [PMID: 33706139 DOI: 10.1016/j.foodchem.2021.129371] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2020] [Revised: 12/11/2020] [Accepted: 02/12/2021] [Indexed: 11/26/2022]
Abstract
Astaxanthin Z-isomers potentially have greater bioavailability and biological activity than (all-E)-astaxanthin. However, the stability of the Z-isomers is lower than the all-E-isomer, which is a serious problem affecting its practical use. In this study, we investigated the impacts of different suspension media (oils and fats) and additives on astaxanthin isomer stability and identified suitable ones for astaxanthin stabilization. The evaluations showed that several vegetable oils and antioxidants significantly improved astaxanthin isomer stability, e.g., when soybean and sunflower oils were used as the suspension medium, astaxanthin isomers were hardly degraded; however the total Z-isomer ratio decreased from ~80% to ~50% during 6-week storage at 30 °C. Moreover, it was revealed that (9Z)-astaxanthin showed higher stability than the 13Z- and 15Z-isomers. Hence, to maintain astaxanthin concentration and the Z-isomer ratio over long periods, it is important to use suitable suspension mediums and antioxidants, and select a Z-isomerization method that increases (9Z)-astaxanthin ratio.
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Affiliation(s)
- Masaki Honda
- Faculty of Science & Technology, Meijo University, Shiogamaguchi, Tempaku-ku, Nagoya 468-8502, Japan.
| | - Hakuto Kageyama
- Faculty of Science & Technology, Meijo University, Shiogamaguchi, Tempaku-ku, Nagoya 468-8502, Japan; Graduate School of Environmental and Human Sciences, Meijo University, Shiogamaguchi, Tempaku-ku, Nagoya 468-8502, Japan
| | - Takashi Hibino
- Faculty of Science & Technology, Meijo University, Shiogamaguchi, Tempaku-ku, Nagoya 468-8502, Japan; Graduate School of Environmental and Human Sciences, Meijo University, Shiogamaguchi, Tempaku-ku, Nagoya 468-8502, Japan
| | - Yukiko Osawa
- Biotechnology R&D Group, ENEOS Corporation, Chidoricho, Naka-ku, Yokohama 231-0815, Japan.
| | - Yuki Kawashima
- Biotechnology R&D Group, ENEOS Corporation, Chidoricho, Naka-ku, Yokohama 231-0815, Japan
| | - Kazuaki Hirasawa
- Biotechnology R&D Group, ENEOS Corporation, Chidoricho, Naka-ku, Yokohama 231-0815, Japan
| | - Ikuo Kuroda
- Biotechnology R&D Group, ENEOS Corporation, Chidoricho, Naka-ku, Yokohama 231-0815, Japan
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14
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Rinaldi de Alvarenga JF, Quifer-Rada P, Hurtado-Barroso S, Illan M, Torrado-Prat X, Lamuela-Raventós RM. Cuisinomics: MS-based untargeted approach reveals chemical modulation by a recipe during home cooking. Food Res Int 2020; 138:109787. [PMID: 33288173 DOI: 10.1016/j.foodres.2020.109787] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2020] [Revised: 10/01/2020] [Accepted: 10/04/2020] [Indexed: 11/30/2022]
Abstract
Most of daily eaten food are cooked, which helps in absorbing nutrients and phytochemicals, but at the same time it can decrease its content. Currently, the impact of cooking has been studied that could influence food health related compounds, but they have a limited view of compounds by not consider molecular structural modifications and new compounds formation. An untargeted approach using LC-ESI-LQT-Orbitrap-MS/MS and univariate/multivariate statistical analysis was applied to understand how the preparation of a recipe, varying its ingredients (olive oil, 5-10%; onion, 20-40%; and garlic, 2-4%) and cooking time, could modulate the chemical profile of a tomato sofrito sauce. The presence of unexplored compounds that may have a beneficial effect on health, such as phytoprostanes, hydroxycinnamic acid amides and compounds such as 3,4 dihydroxyphenylglycone was revealed. Moreover, cooking was able to modulate the content of compounds like aminoacids, thiosulfates or phenolics and could be used as a tool to increase these molecules. The untargeted approach on cooking allows to use a recipe as a tool to improve a chemical profile of a dish, which opens the view for new dietary recommendations by cuisine to improve our diet, habits and health.
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Affiliation(s)
- José Fernando Rinaldi de Alvarenga
- Food Research Center (FoRC), Departament of Food Science and Experimental Nutrition, School of Pharmaceutical Sciences, University of São Paulo, Rua do Lago, 250, 05508-080 São Paulo, Brazil.
| | - Paola Quifer-Rada
- Departament of Endocrinology & Nutrition, CIBER of Diabetes and Associated Metabolic Diseases (CIBERDEM), Biomedical Research Institute Sant Pau, Hospital de la Santa Creu i Sant Pau, Carrer de Sant Quintin, 77, 08041 Barcelona, Spain; LactApp Women Health, Barcelona, Carrer Valencia 263, 08007 Barcelona, Spain
| | - Sara Hurtado-Barroso
- Department of Nutrition, Food Sciences and Gastronomy, XaRTA, INSA-UB, School of Pharmacy and Food Sciences. University of Barcelona, Av Joan XXIII 27-31, 08028 Barcelona, Spain; CIBER Physiopathology of Obesity and Nutrition (CIBEROBN), Instituto de Salud Carlos III, Madrid, Spain.
| | - Montserrat Illan
- Department of Nutrition, Food Sciences and Gastronomy, XaRTA, INSA-UB, School of Pharmacy and Food Sciences. University of Barcelona, Av Joan XXIII 27-31, 08028 Barcelona, Spain.
| | - Xavier Torrado-Prat
- Department of Nutrition, Food Sciences and Gastronomy, XaRTA, INSA-UB, School of Pharmacy and Food Sciences. University of Barcelona, Av Joan XXIII 27-31, 08028 Barcelona, Spain.
| | - Rosa M Lamuela-Raventós
- Department of Nutrition, Food Sciences and Gastronomy, XaRTA, INSA-UB, School of Pharmacy and Food Sciences. University of Barcelona, Av Joan XXIII 27-31, 08028 Barcelona, Spain; CIBER Physiopathology of Obesity and Nutrition (CIBEROBN), Instituto de Salud Carlos III, Madrid, Spain.
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15
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Honda M, Ichihashi K, Takada W, Goto M. Production of ( Z)-Lycopene-Rich Tomato Concentrate: A Natural Catalyst-Utilized and Oil-Based Study for Practical Applications. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:11273-11281. [PMID: 32929966 DOI: 10.1021/acs.jafc.0c04892] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
Since lycopene Z-isomers exhibit greater bioavailability and biological activity than the naturally occurring all-E-isomer, efficient manufacturing methods for (Z)-lycopene-rich materials are urgently needed. Herein, a method was developed for Z-isomerization of (all-E)-lycopene in tomato oleoresin using heat treatment and a natural catalyst, viz. allyl isothiocyanate (AITC). For practical application of this isomerization technology, no organic solvents were used, and instead, oils and fats were used as the reaction medium. The Z-isomerization of (all-E)-lycopene was promoted by heating (>120 °C) even when oil and fat media were used. Allyl isothiocyanate enhanced thermal Z-isomerization and improved the (5Z)-lycopene content, which shows higher biological activity compared to the other Z-isomers. The thermal isomerization efficiency with AITC was further improved by using certain vegetable oils such as argan and olive oils. In addition, the storage stability of (Z)-lycopene-rich tomato concentrates dispersed in olive oil was evaluated. The total Z-isomer ratio and lycopene concentration decreased with longer storage periods, and it was revealed that (5Z)-lycopene showed excellent storage stability among the mono-Z-isomers.
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Affiliation(s)
- Masaki Honda
- Faculty of Science & Technology, Meijo University, Shiogamaguchi, Tempaku-ku, Nagoya 468-8502, Japan
| | - Kohei Ichihashi
- Innovation Division, Kagome Company, Limited, Nishitomiyama, Nasushiobara 329-2762, Japan
| | - Wataru Takada
- Innovation Division, Kagome Company, Limited, Nishitomiyama, Nasushiobara 329-2762, Japan
| | - Motonobu Goto
- Department of Materials Process Engineering, Nagoya University, Furo-cho, Chikusa-ku, Nagoya 464-8603, Japan
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16
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Koklesova L, Liskova A, Samec M, Buhrmann C, Samuel SM, Varghese E, Ashrafizadeh M, Najafi M, Shakibaei M, Büsselberg D, Giordano FA, Golubnitschaja O, Kubatka P. Carotenoids in Cancer Apoptosis-The Road from Bench to Bedside and Back. Cancers (Basel) 2020; 12:E2425. [PMID: 32859058 PMCID: PMC7563597 DOI: 10.3390/cancers12092425] [Citation(s) in RCA: 54] [Impact Index Per Article: 13.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2020] [Revised: 08/21/2020] [Accepted: 08/23/2020] [Indexed: 12/24/2022] Open
Abstract
An incidence and mortality of cancer are rapidly growing worldwide, especially due to heterogeneous character of the disease that is associated with irreversible impairment of cellular homeostasis and function. Targeting apoptosis, one of cancer hallmarks, represents a potent cancer treatment strategy. Carotenoids are phytochemicals represented by carotenes, xanthophylls, and derived compounds such as apocarotenoids that demonstrate a broad spectrum of anti-cancer effects involving pro-apoptotic signaling through extrinsic and intrinsic pathways. As demonstrated in preclinical oncology research, the apoptotic modulation is performed at post-genomic levels. Further, carotenoids demonstrate additive/synergistic action in combination with conventional oncostatic agents. In addition, a sensitization of tumor cells to anti-cancer conventional treatment can be achieved by carotenoids. The disadvantage of anti-cancer application of carotenoids is associated with their low solubility and, therefore, poor bioavailability. However, this deficiency can be improved by using nanotechnological approaches, solid dispersions, microemulsions or biofortification that significantly increase the anti-cancer and pro-apoptotic efficacy of carotenoids. Only limited number of studies dealing with apoptotic potential of carotenoids has been published in clinical sphere. Pro-apoptotic effects of carotenoids should be beneficial for individuals at high risk of cancer development. The article considers the utility of carotenoids in the framework of 3P medicine.
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Affiliation(s)
- Lenka Koklesova
- Department of Obstetrics and Gynecology, Jessenius Faculty of Medicine, Comenius University in Bratislava, 036 01 Martin, Slovakia; (L.K.); (A.L.); (M.S.)
| | - Alena Liskova
- Department of Obstetrics and Gynecology, Jessenius Faculty of Medicine, Comenius University in Bratislava, 036 01 Martin, Slovakia; (L.K.); (A.L.); (M.S.)
| | - Marek Samec
- Department of Obstetrics and Gynecology, Jessenius Faculty of Medicine, Comenius University in Bratislava, 036 01 Martin, Slovakia; (L.K.); (A.L.); (M.S.)
| | - Constanze Buhrmann
- Musculoskeletal Research Group and Tumour Biology, Chair of Vegetative Anatomy, Institute of Anatomy, Faculty of Medicine, Ludwig-Maximilian-University Munich, D-80336 Munich, Germany; (C.B.); (M.S.)
| | - Samson Mathews Samuel
- Department of Physiology and Biophysics, Weill Cornell Medicine in Qatar, Education City, Qatar Foundation, Doha 24144, Qatar; (S.M.S.); (E.V.); (D.B.)
| | - Elizabeth Varghese
- Department of Physiology and Biophysics, Weill Cornell Medicine in Qatar, Education City, Qatar Foundation, Doha 24144, Qatar; (S.M.S.); (E.V.); (D.B.)
| | - Milad Ashrafizadeh
- Department of Basic Science, Faculty of Veterinary Medicine, University of Tabriz, 51368 Tabriz, Iran;
| | - Masoud Najafi
- Radiology and Nuclear Medicine Department, School of Paramedical Sciences, Kermanshah University of Medical Sciences, 67146 Kermanshah, Iran;
| | - Mehdi Shakibaei
- Musculoskeletal Research Group and Tumour Biology, Chair of Vegetative Anatomy, Institute of Anatomy, Faculty of Medicine, Ludwig-Maximilian-University Munich, D-80336 Munich, Germany; (C.B.); (M.S.)
| | - Dietrich Büsselberg
- Department of Physiology and Biophysics, Weill Cornell Medicine in Qatar, Education City, Qatar Foundation, Doha 24144, Qatar; (S.M.S.); (E.V.); (D.B.)
| | - Frank A. Giordano
- Department of Radiation Oncology, University Hospital Bonn, Rheinische Friedrich-Wilhelms-Universität Bonn, 53127 Bonn, Germany;
| | - Olga Golubnitschaja
- Predictive, Preventive Personalised (3P) Medicine, Department of Radiation Oncology, University Hospital Bonn, Rheinische Friedrich-Wilhelms-Universität Bonn, 53127 Bonn, Germany
| | - Peter Kubatka
- Department of Medical Biology, Jessenius Faculty of Medicine, Comenius University in Bratislava, 03601 Martin, Slovakia
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17
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Yu J, Gleize B, Zhang L, Caris-Veyrat C, Renard CMGC. Impact of onions in tomato-based sauces on isomerization and bioaccessibility of colorless carotenes: phytoene and phytofluene. Food Funct 2020; 11:5122-5132. [PMID: 32432278 DOI: 10.1039/d0fo00505c] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Abstract
Onions as an interesting ingredient have been proved to promote Z-isomerization of lycopene and increase bioaccessibility of total-lycopene. Phytoene (PT) and phytofluene (PTF), the precursors of lycopene, are colorless carotenes, which are attracting much attention and are also abundant in tomatoes. Therefore, onions might also affect the distribution and bioaccessibility of PT and PTF isomers during heating tomato (hot-break and cold-break purees)-onion-extra virgin olive oil (EVOO) sauces. The addition of onions (or diallyl disulfide present in onions) into tomato purees did not cause degradation of PT or PTF; however it favored E/Z-isomerization of PT and PTF by reducing the proportions of their natural Z-isomers (Z-15-PT and Z2,3-PTF) and decreased the bioaccessibility of total-PT and total-PTF. Simultaneously, a complex picture was obtained for the effect of onions on the bioaccessibility of individual PT and PTF isomers, depending on the precise isomer. Bioaccessibility of PT and PTF isomers in tomato-based sauces decreased in the order: 15-Z-PT > all-E-PT; Z2,3-PTF > all-E-PTF > Z4 or Z5-PTF; total-PT > total-PTF. E-isomerization of PT and PTF enhanced by onions during heating tomato-onion purees decreased their bioaccessibility.
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Affiliation(s)
- Jiahao Yu
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, Zhejiang, China and State Key Laboratory of Food Science and Technology; School of Food Science and Technology; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, China. and INRAE, Avignon Université, UMR SQPOV, F-84000 Avignon, France.
| | - Béatrice Gleize
- INRAE, Avignon Université, UMR SQPOV, F-84000 Avignon, France.
| | - Lianfu Zhang
- State Key Laboratory of Food Science and Technology; School of Food Science and Technology; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, China.
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18
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Supercritical CO2 extraction of tomato pomace: Evaluation of the solubility of lycopene in tomato oil as limiting factor of the process performance. Food Chem 2020; 315:126224. [DOI: 10.1016/j.foodchem.2020.126224] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2019] [Revised: 01/10/2020] [Accepted: 01/14/2020] [Indexed: 12/18/2022]
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19
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Ashraf W, Latif A, Lianfu Z, Jian Z, Chenqiang W, Rehman A, Hussain A, Siddiquy M, Karim A. Technological Advancement in the Processing of Lycopene: A Review. FOOD REVIEWS INTERNATIONAL 2020. [DOI: 10.1080/87559129.2020.1749653] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Affiliation(s)
- Waqas Ashraf
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Anam Latif
- National Institute of Food Science and Technology, Faculty of Food, Nutrition and Home Sciences, University of Agriculture, Faisalabad, Pakistan
| | - Zhang Lianfu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang, China
| | - Zhang Jian
- School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang, China
| | - Wang Chenqiang
- Technical Center, Guannong Fruit & Antler Co.,Ltd, Korla City, Xinjiang, China
| | - Abdur Rehman
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Arif Hussain
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Mahbuba Siddiquy
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Aiman Karim
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
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20
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One-Step Preparation of Z-Isomer-Rich β-Carotene Nanosuspensions Utilizing a Natural Catalyst, Allyl Isothiocyanate, via Supercritical CO2. Symmetry (Basel) 2020. [DOI: 10.3390/sym12050777] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022] Open
Abstract
This study aims to improve the production efficiency of β-carotene suspensions using a naturally occurring Z-isomerization-accelerating catalyst, allyl isothiocyanate (AITC), via supercritical CO2 (SC-CO2). Namely, utilizing solubility improvement of β-carotene with the Z-isomerization by adding AITC in the SC-CO2-used dispersion process, the encapsulation efficiency of β-carotene was enhanced. The dispersion of β-carotene was conducted by ultrasonic treatment, and there was no involvement of organic solvents in the whole process. When 100 mg of AITC was added in the dispersion process, the encapsulation efficiency (β-carotene content in resulting suspension) was approximately 3.5 times higher than that without addition of the catalyst. Moreover, the Z-isomer ratio of β-carotene in the suspensions significantly improved, that is, it was approximately 12 times higher than the raw β-carotene material. Since Z-isomers of β-carotene are known to have higher antiatherosclerotic and antiatherogenic activities compared to the all-E-isomer, this one-step method not only efficiently produces β-carotene suspensions without organic solvents but also enhances the bioactivities of them.
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21
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Honda M, Kageyama H, Hibino T, Ichihashi K, Takada W, Goto M. Isomerization of Commercially Important Carotenoids (Lycopene, β-Carotene, and Astaxanthin) by Natural Catalysts: Isothiocyanates and Polysulfides. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:3228-3237. [PMID: 32074447 DOI: 10.1021/acs.jafc.0c00316] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
Effects of natural catalysts, isothiocyanates and polysulfides, on Z-isomerization and decomposition of (all-E)-carotenoids (lycopene, β-carotene, and astaxanthin) after heat treatment were investigated. When isothiocyanates were added to (all-E)-carotenoid solutions and heated, Z-isomerization and decomposition of carotenoids were enhanced and the degree differed depending on the isothiocyanate type. Interestingly, when polysulfides were applied in the same manner, in addition to promoting the Z-isomerization reaction, they markedly improved the thermal stability of carotenoids. Successively, we investigated the reaction characteristics of allyl isothiocyanate (AITC) and diallyl disulfide (DADS) using (all-E)-lycopene; that is, effects of the amount added, solvent used, and reaction temperature and time, as well as the combination use on Z-isomerization and decomposition of lycopene, were investigated. With increases in the amount added and reaction temperature and time, Z-isomerization of lycopene was promoted for both catalysts. The high-temperature treatment tests clearly showed that AITC induced thermal decomposition of lycopene, whereas DADS improved the lycopene stability. Moreover, the simultaneous use of AITC and DADS resulted in a synergetic effect on the Z-isomerization efficiency.
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Affiliation(s)
- Masaki Honda
- Faculty of Science & Technology, Meijo University, Shiogamaguchi, Tempaku-ku, Nagoya 468-8502, Japan
| | - Hakuto Kageyama
- Faculty of Science & Technology, Meijo University, Shiogamaguchi, Tempaku-ku, Nagoya 468-8502, Japan
| | - Takashi Hibino
- Faculty of Science & Technology, Meijo University, Shiogamaguchi, Tempaku-ku, Nagoya 468-8502, Japan
| | - Kohei Ichihashi
- Innovation Division, Kagome Company, Ltd., Nishitomiyama, Nasushiobara 329-2762, Japan
| | - Wataru Takada
- Innovation Division, Kagome Company, Ltd., Nishitomiyama, Nasushiobara 329-2762, Japan
| | - Motonobu Goto
- Department of Materials Process Engineering, Nagoya University, Furo-cho, Chikusa-ku, Nagoya 464-8603, Japan
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22
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Honda M, Kageyama H, Hibino T, Sowa T, Kawashima Y. Efficient and environmentally friendly method for carotenoid extraction from Paracoccus carotinifaciens utilizing naturally occurring Z-isomerization-accelerating catalysts. Process Biochem 2020. [DOI: 10.1016/j.procbio.2019.10.005] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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23
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Saini RK, A Bekhit AED, Roohinejad S, Rengasamy KRR, Keum YS. Chemical Stability of Lycopene in Processed Products: A Review of the Effects of Processing Methods and Modern Preservation Strategies. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:712-726. [PMID: 31891495 DOI: 10.1021/acs.jafc.9b06669] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
Lycopene, one of the most dominant carotenoids in a person's diet, is a well-known natural compound that has protective effects against chronic diseases. Industrial and domestic processing and storage conditions significantly influence retention and isomerization of lycopene; thus, in recent years, great attention has been given for their preservative effects of lycopene. This review highlights recent strategies that have been developed to preserve lycopene in processed products, especially in tomato pulp, puree, paste, and juice. The key factors influencing lycopene degradation and isomerization, such as ingredients and intensity of thermal treatments, are also discussed. Special attention was paid to the crystalline structures of lycopene which facilitate its resistance to degradation and isomerization. Emerging non-thermal processing methods, such as ultrasound and high-pressure processing (HPP), are critically evaluated for their preservation of thermo-labile compounds. Novel trends to improve lycopene stability by micro- and nanoencapsulation and addition of antioxidants are also included to examine their efficacy to protect against light, heat, oxygen, and other oxidative processes. Finally, recommended processing and storage conditions are discussed to provide strategies to retain the highest possible amount of bioactive lycopene until consumption.
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Affiliation(s)
- Ramesh Kumar Saini
- Department of Bioresources and Food Science , Konkuk University , Seoul 143-701 , Republic of Korea
- Institute of Natural Science and Agriculture , Konkuk University , Seoul 143-701 , Republic of Korea
- Department of Crop Science , Konkuk University , Seoul 143-701 , Republic of Korea
| | | | - Shahin Roohinejad
- Burn and Wound Healing Research Center, Division of Food and Nutrition , Shiraz University of Medical Sciences , Shiraz , Iran
| | - Kannan R R Rengasamy
- Department of Bioresources and Food Science , Konkuk University , Seoul 143-701 , Republic of Korea
| | - Young-Soo Keum
- Department of Crop Science , Konkuk University , Seoul 143-701 , Republic of Korea
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24
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Honda M, Kageyama H, Hibino T, Waditee‐Sirisattha R, Fukaya T, Hayashi Y, Goto M. Chemical‐Free Approach for
Z
‐Isomerization of Lycopene in Tomato Powder: Hot Air and Superheated Steam Heating above the Melting Point of Lycopene. EUR J LIPID SCI TECH 2019. [DOI: 10.1002/ejlt.201900327] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Affiliation(s)
- Masaki Honda
- Department of ChemistryFaculty of Science & TechnologyMeijo University Nagoya 468‐8502 Japan
| | - Hakuto Kageyama
- Department of ChemistryFaculty of Science & TechnologyMeijo University Nagoya 468‐8502 Japan
- Graduate School of Environmental and Human SciencesMeijo University Nagoya 468‐8502 Japan
| | - Takashi Hibino
- Department of ChemistryFaculty of Science & TechnologyMeijo University Nagoya 468‐8502 Japan
- Graduate School of Environmental and Human SciencesMeijo University Nagoya 468‐8502 Japan
| | | | - Tetsuya Fukaya
- Institutes of Innovation for Future SocietyNagoya University Nagoya 464‐8603 Japan
| | - Yoshiaki Hayashi
- Experimental FarmFaculty of AgricultureMeijo University Kasugai 486‐0804 Japan
| | - Motonobu Goto
- Department of Materials Process EngineeringNagoya University Nagoya 464‐8603 Japan
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25
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Honda M, Kageyama H, Hibino T, Zhang Y, Ichihashi K, Fukaya T, Goto M. Impact of global traditional seasonings on thermal Z-isomerization of (all-E)-lycopene in tomato puree. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.108565] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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26
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Yu J, Gleize B, Zhang L, Caris-Veyrat C, Renard CM. Microwave heating of tomato puree in the presence of onion and EVOO: The effect on lycopene isomerization and transfer into oil. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.108284] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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27
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Honda M, Ishikawa H, Hayashi Y. Alterations in lycopene concentration and
Z
‐isomer content in egg yolk of hens fed all‐
E
‐isomer‐rich and
Z
‐isomer‐rich lycopene. Anim Sci J 2019; 90:1261-1269. [DOI: 10.1111/asj.13276] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2019] [Revised: 06/17/2019] [Accepted: 06/25/2019] [Indexed: 12/27/2022]
Affiliation(s)
- Masaki Honda
- Department of Chemistry, Faculty of Science & Technology Meijo University Nagoya Japan
| | - Hiroto Ishikawa
- Experimental Farm, Faculty of Agriculture Meijo University Kasugai Japan
| | - Yoshiaki Hayashi
- Experimental Farm, Faculty of Agriculture Meijo University Kasugai Japan
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28
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Honda M, Kageyama H, Hibino T, Zhang Y, Diono W, Kanda H, Yamaguchi R, Takemura R, Fukaya T, Goto M. Improved Carotenoid Processing with Sustainable Solvents Utilizing Z-Isomerization-Induced Alteration in Physicochemical Properties: A Review and Future Directions. Molecules 2019; 24:molecules24112149. [PMID: 31181605 PMCID: PMC6600244 DOI: 10.3390/molecules24112149] [Citation(s) in RCA: 45] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2019] [Revised: 06/03/2019] [Accepted: 06/05/2019] [Indexed: 11/20/2022] Open
Abstract
Carotenoids—natural fat-soluble pigments—have attracted considerable attention because of their potential to prevent of various diseases, such as cancer and arteriosclerosis, and their strong antioxidant capacity. They have many geometric isomers due to the presence of numerous conjugated double bonds in the molecule. However, in plants, most carotenoids are present in the all-E-configuration. (all-E)-Carotenoids are characterized by high crystallinity as well as low solubility in safe and sustainable solvents, such as ethanol and supercritical CO2 (SC-CO2). Thus, these properties result in the decreased efficiency of carotenoid processing, such as extraction and emulsification, using such sustainable solvents. On the other hand, Z-isomerization of carotenoids induces alteration in physicochemical properties, i.e., the solubility of carotenoids dramatically improves and they change from a “crystalline state” to an “oily (amorphous) state”. For example, the solubility in ethanol of lycopene Z-isomers is more than 4000 times higher than the all-E-isomer. Recently, improvement of carotenoid processing efficiency utilizing these changes has attracted attention. Namely, it is possible to markedly improve carotenoid processing using safe and sustainable solvents, which had previously been difficult to put into practical use due to the low efficiency. The objective of this paper is to review the effect of Z-isomerization on the physicochemical properties of carotenoids and its application to carotenoid processing, such as extraction, micronization, and emulsification, using sustainable solvents. Moreover, aspects of Z-isomerization methods for carotenoids and functional difference, such as bioavailability and antioxidant capacity, between isomers are also included in this review.
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Affiliation(s)
- Masaki Honda
- Faculty of Science & Technology, Meijo University, Shiogamaguchi, Tempaku-ku, Nagoya 468-8502, Japan.
| | - Hakuto Kageyama
- Faculty of Science & Technology, Meijo University, Shiogamaguchi, Tempaku-ku, Nagoya 468-8502, Japan.
| | - Takashi Hibino
- Faculty of Science & Technology, Meijo University, Shiogamaguchi, Tempaku-ku, Nagoya 468-8502, Japan.
| | - Yelin Zhang
- Department of Materials Process Engineering, Nagoya University, Furo-cho, Chikusa-ku, Nagoya 464-8603, Japan.
| | - Wahyu Diono
- Department of Materials Process Engineering, Nagoya University, Furo-cho, Chikusa-ku, Nagoya 464-8603, Japan.
| | - Hideki Kanda
- Department of Materials Process Engineering, Nagoya University, Furo-cho, Chikusa-ku, Nagoya 464-8603, Japan.
| | - Ryusei Yamaguchi
- Technical Center, Nagoya University, Furo-cho, Chikusa-ku, Nagoya 464-8603, Japan.
| | - Ryota Takemura
- Innovation Division, Kagome Company, Limited, Nishitomiyama, Nasushiobara 329-2762, Japan.
| | - Tetsuya Fukaya
- Innovation Division, Kagome Company, Limited, Nishitomiyama, Nasushiobara 329-2762, Japan.
- Institutes of Innovation for Future Society, Nagoya University, Furo-cho, Chikusa-ku, Nagoya 464-8603, Japan.
| | - Motonobu Goto
- Department of Materials Process Engineering, Nagoya University, Furo-cho, Chikusa-ku, Nagoya 464-8603, Japan.
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