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Zeng X, Wang Y, Yang S, Liu Y, Li X, Liu D. The functionalities and applications of whey/whey protein in fermented foods: a review. Food Sci Biotechnol 2024; 33:769-790. [PMID: 38371680 PMCID: PMC10866834 DOI: 10.1007/s10068-023-01460-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2023] [Revised: 10/01/2023] [Accepted: 10/10/2023] [Indexed: 02/20/2024] Open
Abstract
Whey, a major by-product of cheese production, is primarily composed of whey protein (WP). To mitigate environmental pollution, it is crucial to identify effective approaches for fully utilizing the functional components of whey or WP to produce high-value-added products. This review aims to illustrate the active substances with immunomodulatory, metabolic syndrome-regulating, antioxidant, antibacterial, and anti-inflammatory activities produced by whey or WP through fermentation processes, and summarizes the application and the effects of whey or WP on nutritional properties and health promotion in fermented foods. All these findings indicate that whey or WP can serve as a preservative, a source of high-protein dietary, and a source of physiologically active substance in the production of fermented foods. Therefore, expanding the use of whey or WP in fermented foods is of great importance for converting whey into value-added products, as well as reducing whey waste and potential contamination.
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Affiliation(s)
- Xiaorong Zeng
- Institute of Nutrition and Food Hygiene, School of Public Health, Lanzhou University, Lanzhou, 730000 China
| | - Yujie Wang
- Institute of Nutrition and Food Hygiene, School of Public Health, Lanzhou University, Lanzhou, 730000 China
| | - Shuda Yang
- Institute of Nutrition and Food Hygiene, School of Public Health, Lanzhou University, Lanzhou, 730000 China
| | - Yijun Liu
- Institute of Nutrition and Food Hygiene, School of Public Health, Lanzhou University, Lanzhou, 730000 China
| | - Xing Li
- Zhangye Water Saving Agricultural Experimental Station, Gansu Academy of Agricultural Sciences, Zhangye, 734000 China
| | - Diru Liu
- Institute of Nutrition and Food Hygiene, School of Public Health, Lanzhou University, Lanzhou, 730000 China
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Kiprotich S, Dhakal J, Rasmussen C, Aldrich G. Assessment of the antifungal efficacy of whey fermentate alone or in combination with citrus extract to control Aspergillus flavus mold in semi-moist pet food for dogs. Front Microbiol 2023; 14:1188834. [PMID: 38029180 PMCID: PMC10646314 DOI: 10.3389/fmicb.2023.1188834] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2023] [Accepted: 10/19/2023] [Indexed: 12/01/2023] Open
Abstract
Semi-moist pet foods contain moisture levels ranging from 15 to 40%, making them ideal for mold growth and mycotoxin production. To control spoilage, synthetic mold inhibitors such as potassium sorbate have been used, but consumers prefer "natural" preservatives. Whey fermentate (WPF) is an efficient antifungal, but it requires large doses. Therefore, the objective of this study was to determine the antifungal effect of WPF alone or in combination with citrus extract oil (CEX) against Aspergillus flavus in semi-moist pet food. Nutritionally complete semi-moist pet foods were produced with WPF alone [0.25, 0.5, and 1.0% (w/w)] and in combination with CEX; 0.25% WPF+ 0.015% CEX, 0.25% WFP+ 0.15% CEX, 0.5% WPF+ 0.015% CEX, and 0.5% WFP+ 0.15% CEX (w/w). The negative control (NC) contained no antifungal additive and the positive control (PC) had potassium sorbate (0.1% w/w). The semi-moist pet food was thermally formed and was cut into 3 cm × 3 cm square pieces. Individual food pieces were inoculated with 0.1 mL of Aspergillus flavus (ATCC 204304) to achieve a final concentration of ~5.0 log CFU/piece. The inoculated pieces were individually incubated at 25°C. Fungal analysis was performed on day 3, 6, 9, 12, 15, 18, 21, 24, and 28 by surface plating on Potato Dextrose Agar (PDA) followed by incubation at 25°C for 72 h. The total log reductions were calculated by subtracting the initial inoculum from the final log counts on day 28. Higher log reductions of Aspergillus flavus (p < 0.05) were observed when WPF at 0.25 and 0.5% was combined with 0.15% CEX compared to when 0.015% CEX was used individually. All treatments were different from the NC (p < 0.05). Citrus extract at 0.15% potentiated the antifungal effect of WPF at 0.5% to give a similar log reduction (p > 0.05) to WPF at 1.0% in the food. In conclusion, CEX potentiated the antifungal efficacy and reduced the dose of WPF required to control Aspergillus flavus in semi-moist dog food.
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Affiliation(s)
- Samuel Kiprotich
- Department of Grain Science and Industry, Kansas State University, Manhattan, KS, United States
| | - Janak Dhakal
- Department of Agriculture, Food and Resource Sciences, University of Maryland Eastern Shore, Princess Anne, MD, United States
| | - Cynthia Rasmussen
- Kerry, Americas Region, Food Protection and Fermentation, Beloit, WI, United States
| | - Greg Aldrich
- Department of Grain Science and Industry, Kansas State University, Manhattan, KS, United States
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Salek F, Mirzaei H, Khandaghi J, Javadi A, Nami Y. Apoptosis induction in cancer cell lines and anti-inflammatory and anti-pathogenic properties of proteinaceous metabolites secreted from potential probiotic Enterococcus faecalis KUMS-T48. Sci Rep 2023; 13:7813. [PMID: 37188770 DOI: 10.1038/s41598-023-34894-2] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2023] [Accepted: 05/09/2023] [Indexed: 05/17/2023] Open
Abstract
Potential probiotic Enterococcus faecalis KUMS-T48, isolated from a kind of Iranian traditional dairy product (Tarkhineh), was assessed for its anti-pathogenic, anti-inflammatory and anti-proliferative properties against HT-29 and AGS cancer cell lines. This strain showed strong effects on Bacillus subtilis and Listeria monocytogenes and moderate effect on Yersinia enterocolitica, while indicated weak effect on Klebsiella pneumoniae and Escherichia coli. Also, neutralizing the cell-free supernatant and treating it with catalase and proteinase K enzymes reduced the antibacterial effects. Similar to Taxol, the cell-free supernatant of E. faecalis KUMS-T48 inhibited the in vitro proliferation of both cancer cells in a dose-dependent manner, but unlike Taxol, they had no activity against normal cell line (FHs-74). Pronase-treatment of the CFS of E. faecalis KUMS-T48 abrogated its anti-proliferative capacity, thereby showing the proteinaceous nature of the cell-free supernatant. Further, induction of apoptosis-based cytotoxic mechanism by E. faecalis KUMS-T48 cell-free supernatant is related to anti-apoptotic genes ErbB-2 and ErbB-3, which is different from Taxol's apoptosis induction (intrinsic mitochondria apoptosis pathway). Also, as evidenced by a decline in interleukin 1β inflammation-promoting gene expression and a rise in the anti-inflammatory interleukin-10 gene expression in the HT-29 cell line, probiotic E. faecalis KUMS-T48 cell-free supernatant demonstrated a significant anti-inflammatory impact.
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Affiliation(s)
- Faezeh Salek
- Department of Food Hygiene, Faculty of Veterinary Medicine, Tabriz Medical Sciences, Islamic Azad University, Tabriz, Iran
| | - Hamid Mirzaei
- Department of Food Hygiene, Faculty of Veterinary Medicine, Tabriz Medical Sciences, Islamic Azad University, Tabriz, Iran
- Department of Food Biotechnology, Biotechnology Research Center, Tabriz Branch, Islamic Azad University, Tabriz, Iran
| | - Jalil Khandaghi
- Department of Food Biotechnology, Biotechnology Research Center, Tabriz Branch, Islamic Azad University, Tabriz, Iran
- Department of Food Science and Technology, Sarab Branch, Islamic Azad University, Sarab, Iran
| | - Afshin Javadi
- Department of Food Hygiene, Faculty of Veterinary Medicine, Tabriz Medical Sciences, Islamic Azad University, Tabriz, Iran
- Department of Food Biotechnology, Biotechnology Research Center, Tabriz Branch, Islamic Azad University, Tabriz, Iran
| | - Yousef Nami
- Department of Food Biotechnology, Branch for Northwest and West Region, Agricultural Biotechnology Research Institute of Iran, Agricultural Research, Education and Extension Organization (AREEO), Tabriz, Iran.
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Chopada K, Basaiawmoit B, Sakure AA, Maurya R, Bishnoi M, Kondepudi KK, Solanki D, Singh BP, Padhi S, Rai AK, Liu Z, Mishra BK, Hati S. Purification and Characterization of Novel Antihypertensive and Antioxidative Peptides From Whey Protein Fermentate: In Vitro, In Silico, and Molecular Interactions Studies. JOURNAL OF THE AMERICAN NUTRITION ASSOCIATION 2022:1-20. [PMID: 36416542 DOI: 10.1080/27697061.2022.2110966] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/22/2022] [Revised: 08/01/2022] [Accepted: 08/04/2022] [Indexed: 06/16/2023]
Abstract
OBJECTIVE The goal of this research was to purify and characterize the novel angiotensin-converting enzyme (ACE)-inhibitory and antioxidant peptides from fermented whey protein concentrate produced by Lactobacillus paracasei and Saccharomyces cerevisiae in a co-fermentation system. METHOD Whey protein fermented with lactic acid bacteria and yeast culture was analyzed for antioxidative, ACE inhibition, as well as anti-inflammatory activity followed by SDS-PAGE, isoelectric focusing, and 2-dimensional (2D) analysis. Anti-inflammatory activity of whey protein fermentate was also studied on the RAW 264.7 cell line. The bioactive peptides were separated from the whey protein fermentate using reverse-phase high-performance liquid chromatography (RP-HPLC) and reverse-phase liquid chromatography mass spectrometry (RPLC/MS), and thus identification and characterization of purified bioactive peptide was performed. RESULTS Whey protein fermentate samples' bioactivity was analyzed at specific time intervals at 12, 24, 36, and 48 hours at 37 °C for M11 and at 25 °C for WBS2A. The development settings (incubation time [12, 24, 36, and 48 hours) and inoculation rates [1.5%, 2.0%, and 2.5%]) were optimized for peptide synthesis via the o-phthaldialdehyde (OPA) method (proteolytic activity). Maximum proteolytic activity was observed at 37 °C for M11 (6.50 mg/mL) and at 25 °C for WBS2A (8.59 mg/mL) for 48 hours of incubation. Protein profiling was carried out using SDS-PAGE and 2D gel electrophoresis, in which Sodium dodecyl-sulfate (SDS) exhibited protein bands in the 10- to 55-kDa range, while 2D showed protein bands varying from 10 to 70 kDa. Every spot from 2D was digested by trypsin and identified by RPLC/MS. Protein fractionations (3- and 10-kDa permeates) were carried out employing RP-HPLC. Whey protein fermentate has anti-inflammatory action in RAW 264.7 macrophages that have been exposed to lipopolysaccharide. A molecular docking system was also used to investigate the interactions of peptides (AFLDSRTR, ILGAFIQIITFR) with human myeloperoxidase enzyme. CONCLUSIONS The antihypertensive and antioxidative peptides discovered from whey protein fermentate may be helpful in the design of pharmacologically active healthy ingredients in the upcoming years.
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Affiliation(s)
- Keval Chopada
- Department of Dairy Microbiology, SMC College of Dairy Science, Kamdhenu University, Gandhinagar, Gujarat, India
| | - Bethsheba Basaiawmoit
- Department of Rural Development and Agricultural Production, North-Eastern Hill University, Tura, Meghalaya, India
| | - Amar A Sakure
- Department of Agriculture Biotechnology, Anand Agricultural University, Anand, Gujarat, India
| | - Ruchika Maurya
- Regional Center for Biotechnology, Faridabad, Haryana, India
- Healthy Gut Research Group, Food & Nutritional Biotechnology Division, National Agri-Food Biotechnology Institute, Knowledge City, Punjab, India
| | - Mahendra Bishnoi
- Healthy Gut Research Group, Food & Nutritional Biotechnology Division, National Agri-Food Biotechnology Institute, Knowledge City, Punjab, India
| | - Kanthi Kiran Kondepudi
- Healthy Gut Research Group, Food & Nutritional Biotechnology Division, National Agri-Food Biotechnology Institute, Knowledge City, Punjab, India
| | - Divyang Solanki
- School of Agriculture and Food Sciences, The University of Queensland, St Lucia, Queensland, Australia
| | - B P Singh
- Department of Microbiology, Central University of Haryana, Mahendragarh, Haryana, India
| | - Srichandan Padhi
- Institute of Bioresources and Sustainable Development, Regional Centre, Tadong, Sikkim, India
| | - Amit Kumar Rai
- Institute of Bioresources and Sustainable Development, Regional Centre, Tadong, Sikkim, India
| | - Zhenbin Liu
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an, China
| | - B K Mishra
- Department of Rural Development and Agricultural Production, North-Eastern Hill University, Tura, Meghalaya, India
| | - Subrota Hati
- Department of Dairy Microbiology, SMC College of Dairy Science, Kamdhenu University, Gandhinagar, Gujarat, India
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Non-Dairy Fermented Beverages Produced with Functional Lactic Acid Bacteria. Microorganisms 2022; 10:microorganisms10122314. [PMID: 36557567 PMCID: PMC9781336 DOI: 10.3390/microorganisms10122314] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2022] [Revised: 11/19/2022] [Accepted: 11/21/2022] [Indexed: 11/24/2022] Open
Abstract
At present, there is an increasing interest in beverages of non-dairy origin, as alternatives to those based on milk, but having similar health-promoting properties. Fermentation with specific bacteria or consortia may enhance the functionality of these products. In our study, selected lactic acid bacteria, that have been previously shown to possess functional properties (antimicrobial activity, probiotic potential), were used for the fermentation of wheat bran combined with root vegetables. Strains were investigated for their safety, while the obtained beverages were characterized in terms of microbial content, physical, chemical, nutritional, and functional properties. None of the strains harbors virulence genes, but all of them possess genes for survival at low pH, starch metabolism, and vitamin biosynthesis. Three strains (Lactiplantibacillus plantarum BR9, L. plantarum P35, and Lactobacillus acidophilus IBB801) and two substrates (5% wheat bran with 10% red beetroot/carrots) were selected based on a preliminary assessment of the beverage's sensory acceptability. These strains showed good growth and stability over time in the stored beverages. No enterobacteria were detected at the end of fermentations, while the final pH was, in most cases, below 3.5. Free phenolics, flavonoids, and DPPH scavenging effect increased during fermentation in all drinks, reaching 24h values that were much higher than in the unfermented substrates. Most of the obtained drinks were able to prevent the growth of certain pathogens, including Listeria monocytogenes ATCC 19111, Salmonella enterica ATCC 14028, Staphylococcus aureus ATCC 25923, and Escherichia coli ATCC 25922. The obtained beverages would combine the nutritiveness of the raw ingredients with the beneficial effect of fermentation (increasing shelf life, health-promoting effect, pleasant flavor, etc.). They would also fill a gap in the non-dairy probiotics sector, which is constantly increasing due to the increasing number of vegan people or people that cannot consume dairy products.
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Ben Farhat L, Aissaoui N, Torrijos R, Luz C, Meca G, Abidi F. Correlation between metabolites of lactic acid bacteria isolated from dairy traditional fermented Tunisian products and antifungal and antioxidant activities. J Appl Microbiol 2022; 133:3069-3082. [PMID: 35924966 DOI: 10.1111/jam.15763] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2022] [Revised: 07/11/2022] [Accepted: 08/02/2022] [Indexed: 12/01/2022]
Abstract
AIMS The objective of this study is to identify and investigate the antifungal and antioxidant potential of lactic acid bacteria (LAB) isolated from traditional fermented products. METHODS AND RESULTS In this work, a collection of LAB was isolated from traditional fermented products collected in four Tunisian regions. After first screening using the overlay method, seven bacterial strains were retained due to their high antifungal effect. Four strains of Limosilactobacillus fermentum were identified, one strain of Lacticaseibacillus paracasei, one strain of Lacticaseibacillus rhamnosus and one strain of Enterococcus faecium. The antifungal as well as the antioxidant potential of these bacteria were then evaluated. Bacterial strains were effective against six fungal strains with a minimum inhibitory concentrations ranging from 25 to 100 mg/mL and a minimum fungicidal concentrations ranging from 50 to 200 mg/mL. Cell free supernatants of LAB were analyzed by HPLC-DAD and LC-MS-qTOF-MS analysis. Results showed significant production of organic acids as well as several phenolic compounds. Correlation analysis confirmed that PLA and 1,2-Dihydroxybenzene were positively correlated with antifungal potential. The results of the antioxidant activity highlighted an ABTS radical cation scavenging activity ranging from 49% to 57% and a DPPH trapping percentage ranging from 80% to 97%. CONCLUSIONS Therefore, due to these characteristics, identified lactic acid bacteria strains have shown their effectiveness to perform as antifungal and antioxidant agents. SIGNIFICANCE AND IMPACT OF THE STUDY Since microbial contamination is at the root of extensive losses in the food sector, the identified strains or their metabolites can potentially be used as additives to limit microorganism spoilage in food products and increase their shelf life.
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Affiliation(s)
- Leila Ben Farhat
- University of Carthage, INSAT, Laboratory of Protein Engineering and Bioactive Molecules (LR11ES24), BP 676, 1080 Cedex, Tunisia.,University of València, Faculty of Pharmacy, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Nutrition and Food Science Area, Avda. Vicent Andrés Estellés, 46100 Burjassot, València, Spain
| | - Neyssene Aissaoui
- University of Carthage, INSAT, Laboratory of Protein Engineering and Bioactive Molecules (LR11ES24), BP 676, 1080 Cedex, Tunisia
| | - Raquel Torrijos
- University of València, Faculty of Pharmacy, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Nutrition and Food Science Area, Avda. Vicent Andrés Estellés, 46100 Burjassot, València, Spain
| | - Carlos Luz
- University of València, Faculty of Pharmacy, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Nutrition and Food Science Area, Avda. Vicent Andrés Estellés, 46100 Burjassot, València, Spain
| | - Giuseppe Meca
- University of València, Faculty of Pharmacy, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Nutrition and Food Science Area, Avda. Vicent Andrés Estellés, 46100 Burjassot, València, Spain
| | - Ferid Abidi
- University of Carthage, INSAT, Laboratory of Protein Engineering and Bioactive Molecules (LR11ES24), BP 676, 1080 Cedex, Tunisia
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Smaoui S, Agriopoulou S, D'Amore T, Tavares L, Mousavi Khaneghah A. The control of Fusarium growth and decontamination of produced mycotoxins by lactic acid bacteria. Crit Rev Food Sci Nutr 2022; 63:11125-11152. [PMID: 35708071 DOI: 10.1080/10408398.2022.2087594] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Global crop and food contamination with mycotoxins are one of the primary worldwide concerns, while there are several restrictions regarding approaching conventional physical and chemical mycotoxins decontamination methods due to nutrition loss, sensory attribute reduction in foods, chemical residual, inconvenient operation, high cost of equipment, and high energy consumption of some methods. In this regard, the overarching challenges of mycotoxin contamination in food and food crops require the development of biological decontamination strategies. Using certain lactic acid bacteria (LAB) as generally recognized safe (GRAS) compounds is one of the most effective alternatives due to their potential to release antifungal metabolites against various fungal factors species. This review highlights the potential applications of LAB as biodetoxificant agents and summarizes their decontamination activities against Fusarium growth and Fusarium mycotoxins released into food/feed. Firstly, the occurrence of Fusarium and the instrumental and bioanalytical methods for the analysis of mycotoxins were in-depth discussed. Upgraded knowledge on the biosynthesis pathway of mycotoxins produced by Fusarium offers new insightful ideas clarifying the function of these secondary metabolites. Moreover, the characterization of LAB metabolites and their impact on the decontamination of the mycotoxin from Fusarium, besides the main mechanisms of mycotoxin decontamination, are covered. While the thematic growth inhibition of Fusarium and decontamination of their mycotoxin by LAB is very complex, approaching certain lactic acid bacteria (LAB) is worth deeper investigations.
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Affiliation(s)
- Slim Smaoui
- Laboratory of Microbial, Enzymatic Biotechnology and Biomolecules (LBMEB), Center of Biotechnology of Sfax, University of Sfax-Tunisia, Sfax, Tunisia
| | - Sofia Agriopoulou
- Department of Food Science and Technology, University of the Peloponnese, Antikalamos, Kalamata, Greece
| | - Teresa D'Amore
- Chemistry Department, Istituto Zooprofilattico Sperimentale della Puglia e della Basilicata (IZSPB), Foggia, Italy
| | - Loleny Tavares
- Institute of Food Science and Technology, Federal University of Rio Grande do Sul, Porto Alegre, Rio Grande do Sul, CEP, Brazil
| | - Amin Mousavi Khaneghah
- Department of Fruit and Vegetable Product Technology, Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology - State Research Institute, Warsaw, Poland
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8
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Exploring the potential of Lactobacillus and Saccharomyces for biofunctionalities and the release of bioactive peptides from whey protein fermentate. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101758] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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9
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Izzo L, Castaldo L, Lombardi S, Gaspari A, Grosso M, Ritieni A. Bioaccessibility and Antioxidant Capacity of Bioactive Compounds From Various Typologies of Canned Tomatoes. Front Nutr 2022; 9:849163. [PMID: 35350409 PMCID: PMC8958018 DOI: 10.3389/fnut.2022.849163] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/05/2022] [Accepted: 02/07/2022] [Indexed: 12/30/2022] Open
Abstract
Tomato (Solanum lycopersicum L.) is one of the most consumed vegetables in the world; it contains high amounts of antioxidant phytochemicals and essential nutrients. Although it is commonly consumed fresh, more than 80% of its consumption derives from processed products. Since limited information on changes in the bioaccessibility of bioactive compounds during gastrointestinal digestion was reported, this current study aimed to monitor the antioxidant activity, total polyphenolic and carotenoid content, and bioaccessibility during in vitro gastrointestinal digestion of different typologies (n = 7) of canned tomatoes. A comprehensive evaluation of the polyphenolic profile of digested and not digested samples was ascertained by ultra-high-performance liquid chromatography combined with high-resolution Orbitrap mass spectrometry. The results highlighted a considerable content of rutin (1.191-9.516 mg/100 g), naringenin (0.359-1.452 mg/100 g), chlorogenic acid (1.857-11.236 mg/100 g), and lycopene (50.894-222.061 mg/kg) in the analyzed matrices. After in vitro gastrointestinal digestion, large variability, losses and low recovery were recorded. An appreciable percentage of rutin (30.7%), naringenin (29.6%), chlorogenic acid (25.8%), and lycopene (varied between 9.3 and 20%) remained bioaccessible after the in vitro gastrointestinal digestion. Our study could be a valid support to evaluate which content of bioactive compounds could be really bioaccessible to exercise beneficial effects on human health.
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Affiliation(s)
- Luana Izzo
- Laboratory of Food Chemistry, Department of Pharmacy, School of Medicine, University of Naples Federico II, Naples, Italy
| | - Luigi Castaldo
- Laboratory of Food Chemistry, Department of Pharmacy, School of Medicine, University of Naples Federico II, Naples, Italy
| | - Sonia Lombardi
- Laboratory of Food Chemistry, Department of Pharmacy, School of Medicine, University of Naples Federico II, Naples, Italy
| | - Anna Gaspari
- Laboratory of Food Chemistry, Department of Pharmacy, School of Medicine, University of Naples Federico II, Naples, Italy
| | - Michela Grosso
- Laboratory of Biochemistry and Molecular Biology, Department of Molecular Medicine and Medical Biotechnology, School of Medicine, University of Naples Federico II, Naples, Italy.,CEINGE-Biotecnologie Avanzate, Naples, Italy
| | - Alberto Ritieni
- Laboratory of Food Chemistry, Department of Pharmacy, School of Medicine, University of Naples Federico II, Naples, Italy.,Health Education and Sustainable Development, University of Naples Federico II, Naples, Italy
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10
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Lactic acid fermentation as a useful strategy to recover antimicrobial and antioxidant compounds from food and by-products. Curr Opin Food Sci 2022. [DOI: 10.1016/j.cofs.2021.11.013] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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11
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Torrijos R, de Melo Nazareth T, Vila-Donat P, Mañes J, Meca G. Use of Mustard Extracts Fermented by Lactic Acid Bacteria to Mitigate the Production of Fumonisin B1 and B2 by Fusarium verticillioides in Corn Ears. Toxins (Basel) 2022; 14:toxins14020080. [PMID: 35202108 PMCID: PMC8880755 DOI: 10.3390/toxins14020080] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2021] [Revised: 01/08/2022] [Accepted: 01/18/2022] [Indexed: 12/10/2022] Open
Abstract
Corn (Zea mays) is a worldwide crop subjected to infection by toxigenic fungi such as Fusarium verticillioides during the pre-harvest stage. Fusarium contamination can lead to the synthesis of highly toxic mycotoxins, such as Fumonisin B1 (FB1) and Fumonisin B2 (FB2), which compromises human and animal health. The work aimed to study the antifungal properties of fermented yellow and oriental mustard extracts using nine lactic acid bacteria (LAB) in vitro. Moreover, a chemical characterization of the main phenolic compounds and organic acids were carried out in the extracts. The results highlighted that the yellow mustard, fermented by Lactiplantibacillus plantarum strains, avoided the growth of Fusarium spp. in vitro, showing Minimum Inhibitory Concentration (MIC) and Minimum Fungicidal Concentration (MFC) values, ranging from 7.8 to 15.6 g/L and 15.6 to 31.3 g/L, respectively. Then, the lyophilized yellow mustard fermented extract by L. plantarum TR71 was applied through spray-on corn ears contaminated with F. verticillioides to study the antimycotoxigenic activity. After 14 days of incubation, the control contained 14.71 mg/kg of FB1, while the treatment reduced the content to 1.09 mg/kg (92.6% reduction). Moreover, no FB2 was observed in the treated samples. The chemical characterization showed that lactic acid, 3-phenyllactic acid, and benzoic acid were the antifungal metabolites quantified in higher concentrations in the yellow mustard fermented extract with L. plantarum TR71. The results obtained confirmed the potential application of fermented mustard extracts as a solution to reduce the incidence of mycotoxins in corn ears.
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12
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Fidanza M, Panigrahi P, Kollmann TR. Lactiplantibacillus plantarum-Nomad and Ideal Probiotic. Front Microbiol 2021; 12:712236. [PMID: 34690957 PMCID: PMC8527090 DOI: 10.3389/fmicb.2021.712236] [Citation(s) in RCA: 43] [Impact Index Per Article: 14.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2021] [Accepted: 09/09/2021] [Indexed: 12/12/2022] Open
Abstract
Probiotics are increasingly recognized as capable of positively modulating several aspects of human health. There are numerous attributes that make an ideal probiotic. Lactiplantibacillus plantarum (Lp) exhibits an ecological and metabolic flexibility that allows it to thrive in a variety of environments. The present review will highlight the genetic and functional characteristics of Lp that make it an ideal probiotic and summarizes the current knowledge about its potential application as a prophylactic or therapeutic intervention.
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Affiliation(s)
| | - Pinaki Panigrahi
- Georgetown University Medical Center, Department of Pediatrics, Washington, DC, United States
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Amrani-Allalou H, Boulekbache-Makhlouf L, Izzo L, Arkoub-Djermoune L, Freidja ML, Mouhoubi K, Madani K, Tenore GC. Phenolic compounds from an Algerian medicinal plant ( Pallenis spinosa): simulated gastrointestinal digestion, characterization, and biological and enzymatic activities. Food Funct 2021; 12:1291-1304. [PMID: 33439206 DOI: 10.1039/d0fo01764g] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Abstract
Pallenis spinosa is a medicinal plant which is used in folk medicine as curative or preventive remedies for various diseases. Individual phenolic compounds from the methanolic extracts of its flowers, leaves and stem were determined by the high performance liquid chromatography method (HPLC) and total phenolic contents (TPC) were evaluated by Folin-Ciocalteu assay. The stability and bioactivity (antioxidant activity, micellar cholesterol solubility, α-amylase, and angiotensin converting enzymes (ACE) inhibitory effects) of these extracts in the gastrointestinal environment was determined before and after their protection in hydroxypropylmethylcellulose (HPMC) capsules. HPLC analysis revealed the presence of thirteen phenolic compounds with nine flavonoids and four phenolic acids. Except for kaempferol, the twelve other compounds have not been previously detected in the aerial part of the studied plant. Quantification of phenolics by HPLC and Folin Ciocalteu methods revealed that the highest TPC was detected in the flower extracts (104.31 ± 0.80 and 145.73 ± 0.48 mg EGA per g of extract, respectively). Leaf extracts displayed the best antioxidant capacity against the two tested radicals DPPH and ABTS (IC50 = 1.24 ± 0.03 and 0.94 ± 0.02 mg mL-1, respectively), FRAP assay (IC50 = 0.50 ± 0.02 mg mL-1), α-amylase inhibitory (IC50 = 1.25 ± 0.00 mg mL-1) and angiotensin activity with an inhibitory percent of 30.10 ± 0.12%. The best activity shown by stem extracts was against micellar cholesterol solubility (67.57 ± 0.00%). A strong decrease in TPC and their bioactivity was observed after the gastrointestinal digestion (GID) in non encapsulated extracts. These results showed that P. spinosa is a good source of phenolic compounds and GID affects significantly their composition, content and bioactivity.
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Affiliation(s)
- Hanane Amrani-Allalou
- Laboratoire de Biomathématiques, Biophysique, Biochimie et Scientométrie, Faculté des Sciences de la Nature et de la Vie, Université de Bejaia, Bejaia 06000, Algeria.
| | - Lila Boulekbache-Makhlouf
- Laboratoire de Biomathématiques, Biophysique, Biochimie et Scientométrie, Faculté des Sciences de la Nature et de la Vie, Université de Bejaia, Bejaia 06000, Algeria.
| | - Luana Izzo
- Department of Pharmacy, University of Naples Federico II, Via D. Montesano 49, 80131 Napoli, Italy
| | - Lynda Arkoub-Djermoune
- Laboratoire de Biomathématiques, Biophysique, Biochimie et Scientométrie, Faculté des Sciences de la Nature et de la Vie, Université de Bejaia, Bejaia 06000, Algeria. and Université Mouloud Mammeri de Tizi Ouzou, Faculté des Sciences Biologiques et des Sciences Agronomiques, Algeria
| | - Mohamed Lamine Freidja
- Laboratoire de Biomathématiques, Biophysique, Biochimie et Scientométrie, Faculté des Sciences de la Nature et de la Vie, Université de Bejaia, Bejaia 06000, Algeria. and Département de Biochimie et de Microbiologie, Faculté des Sciences, Université Mohamed Boudiaf, 28000 M'sila, Algeria
| | - Khokha Mouhoubi
- Laboratoire de Biomathématiques, Biophysique, Biochimie et Scientométrie, Faculté des Sciences de la Nature et de la Vie, Université de Bejaia, Bejaia 06000, Algeria.
| | - Khodir Madani
- Laboratoire de Biomathématiques, Biophysique, Biochimie et Scientométrie, Faculté des Sciences de la Nature et de la Vie, Université de Bejaia, Bejaia 06000, Algeria. and Centre de Recherche en Technologie Agro-Alimentaire, Route de Tergua-Ouzemour, 06000, Bejaia, Algeria
| | - Gian Carlo Tenore
- Department of Pharmacy, University of Naples Federico II, Via D. Montesano 49, 80131 Napoli, Italy
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Pázmándi M, Kovács Z, Maráz A. Potential of Lactobacillus strains for the production of fermented functional beverages enriched in galacto-oligosaccharides. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111097] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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15
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Muhialdin BJ, Kadum H, Meor Hussin AS. Metabolomics profiling of fermented cantaloupe juice and the potential application to extend the shelf life of fresh cantaloupe juice for six months at 8 °C. Food Control 2021. [DOI: 10.1016/j.foodcont.2020.107555] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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16
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Characterization of antifungal compounds produced by lactobacilli in cheese-mimicking matrix: Comparison between active and inactive strains. Int J Food Microbiol 2020; 333:108798. [DOI: 10.1016/j.ijfoodmicro.2020.108798] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2019] [Revised: 07/20/2020] [Accepted: 07/24/2020] [Indexed: 01/30/2023]
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Izzo L, Luz C, Ritieni A, Quiles Beses J, Mañes J, Meca G. Inhibitory effect of sweet whey fermented by Lactobacillus plantarum strains against fungal growth: A potential application as an antifungal agent. J Food Sci 2020; 85:3920-3926. [PMID: 33067797 DOI: 10.1111/1750-3841.15487] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/01/2020] [Revised: 08/29/2020] [Accepted: 09/14/2020] [Indexed: 11/28/2022]
Abstract
The presence of mycotoxigenic fungi such as Aspergillus, Penicillium, and Fusarium genera represents a problem in food preservation and consequently, its spoilage. During the fermentation process with lactic acid bacteria, a range of secondary metabolites associated with beneficial health effects were released. In the present study, goat whey fermented by Lactobacillus plantarum (CECT 220, 221, 223, and 748) species has shown a satisfactory inhibitory effect against 28 fungi, showing for certain species of Fusarium genus and also, for Aspergillus steynii, a value of minimum inhibitory concentration until 1.95 g/L. In addition, phenyllactic acid was identified in each sample of fermented whey at a concentration ranged from 0.34 to 1.21 mg/L. These results suggest the possible use of fermented whey as a source of new preservatives of natural origin to incorporate in food matrices for the purpose of improving the shelf life. PRACTICAL APPLICATION: Whey could be a good candidate for use as a natural antifungal agent to incorporate in food matrices. Whey could be used to prevent specific fungal growth that naturally occurs in food preparations. Consequentially, whey could enhance the shelf life of edible products.
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Affiliation(s)
- Luana Izzo
- Department of Pharmacy, University of Naples "Federico II", Via Domenico Montesano 49, Napoli, 80131, Italy
| | - Carlos Luz
- Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Av. Vicent Andrés Estellés s/n, Burjassot, 46100, Spain
| | - Alberto Ritieni
- Department of Pharmacy, University of Naples "Federico II", Via Domenico Montesano 49, Napoli, 80131, Italy
| | - Juanma Quiles Beses
- Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Av. Vicent Andrés Estellés s/n, Burjassot, 46100, Spain
| | - Jordi Mañes
- Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Av. Vicent Andrés Estellés s/n, Burjassot, 46100, Spain
| | - Giuseppe Meca
- Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Av. Vicent Andrés Estellés s/n, Burjassot, 46100, Spain
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Izzo L, Rodríguez-Carrasco Y, Pacifico S, Castaldo L, Narváez A, Ritieni A. Colon Bioaccessibility under In Vitro Gastrointestinal Digestion of a Red Cabbage Extract Chemically Profiled through UHPLC-Q-Orbitrap HRMS. Antioxidants (Basel) 2020; 9:E955. [PMID: 33036251 PMCID: PMC7601900 DOI: 10.3390/antiox9100955] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2020] [Revised: 09/27/2020] [Accepted: 10/02/2020] [Indexed: 02/06/2023] Open
Abstract
Red cabbage is a native vegetable of the Mediterranean region that represents one of the major sources of anthocyanins. The aim of this research is to evaluate the antioxidant capability and total polyphenol content (TPC) of a red cabbage extract and to compare acquired data with those from the same extract encapsulated in an acid-resistant capsule. The extract, which was qualitatively and quantitatively profiled by UHPLC-Q-Orbitrap HRMS analysis, contained a high content of anthocyanins and phenolic acids, whereas non-anthocyanin flavonoids were the less abundant compounds. An in vitro gastrointestinal digestion system was utilized to follow the extract's metabolism in humans and to evaluate its colon bioaccessibility. Data obtained showed that during gastrointestinal digestion, the total polyphenol content of the extract digested in the acid-resistant capsule in the Pronase E stage resulted in a higher concentration value compared to the extract digested without the capsule. Reasonably, these results could be attributed to the metabolization process by human colonic microflora and to the genesis of metabolites with greater bioactivity and more beneficial effects. The use of red cabbage extract encapsulated in an acid-resistant capsule could improve the polyphenols' bioaccessibility and be proposed as a red cabbage-based nutraceutical formulation for counteracting stress oxidative diseases.
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Affiliation(s)
- Luana Izzo
- Department of Pharmacy, University of Naples “Federico II”, Via Domenico Montesano 49, 80131 Naples, Italy; (L.C.); (A.N.); (A.R.)
| | - Yelko Rodríguez-Carrasco
- Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Av. Vicent Andrés Estellés s/n, 46100 Burjassot, Valencia, Spain;
| | - Severina Pacifico
- Department of Environmental, Biological and Pharmaceutical Sciences and Technologies, University of Campania “Luigi Vanvitelli”, Via Vivaldi 43, 81100 Caserta, Italy;
| | - Luigi Castaldo
- Department of Pharmacy, University of Naples “Federico II”, Via Domenico Montesano 49, 80131 Naples, Italy; (L.C.); (A.N.); (A.R.)
| | - Alfonso Narváez
- Department of Pharmacy, University of Naples “Federico II”, Via Domenico Montesano 49, 80131 Naples, Italy; (L.C.); (A.N.); (A.R.)
| | - Alberto Ritieni
- Department of Pharmacy, University of Naples “Federico II”, Via Domenico Montesano 49, 80131 Naples, Italy; (L.C.); (A.N.); (A.R.)
- Health Education and Sustainable Development, Federico II University, 80131 Naples, Italy
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Maldonado-Torres R, Morales-Camacho JI, López-Valdez F, Huerta-González L, Luna-Suárez S. Assessment of Techno-Functional and Nutraceutical Potential of Tomato ( Solanum lycopersicum) Seed Meal. Molecules 2020; 25:E4235. [PMID: 32942707 PMCID: PMC7571165 DOI: 10.3390/molecules25184235] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2020] [Revised: 09/11/2020] [Accepted: 09/13/2020] [Indexed: 01/15/2023] Open
Abstract
Tomato (Solanum lycopersicum) is a widely consumed fruit all around the world. The industrial exploitation of tomato generates a lot of waste. Most of the utilization of tomato seeds waste is focused on animal feeding, as well as a food ingredient aimed to increase the protein content, and raw material for some organic bioactive component extraction. The aim of this work was to evaluate the techno-functional properties of tomato seed meal (TSM) and its nutraceutical properties after applying defatting processing (TSMD), and to evaluate the nutraceutical properties after a fermentation processing (TSMDF) by Lactobacillus sp. The results showed that, at alkaline conditions (pH 8-9), the techno-functional properties for TSM and TSMD improved. In comparison with TSM, TSMD showed higher water holding capacity (WHC ≈32%), higher oil holding capacity (OHC ≈13%), higher protein solubility (49-58%), more than 10 times foaming activity (FA), more than 50 times foam stability (Fst), as well as an improved emulsifying activity (EA) and emulsion stability (Est) wich were better at pH 9. Regarding the nutraceutical properties, after 48 h of fermentation (TSMDF), the antioxidant activity was doubled and a significant increase in the iron chelating activity was also observed. During the same fermentation time, the highest angiotensin-converting enzyme inhibition (ACEI) was achieved (IC50 73.6 μg/mL), more than 10 times higher than TSMD, which leads to suggest that this fermented medium may be a powerful antihypertensive. Therefore, the strategy proposed in this study could be an option for the exploitation of tomato wastes.
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Affiliation(s)
- Ramón Maldonado-Torres
- Centro de Investigación en Biotecnología Aplicada, Instituto Politécnico Nacional, CIBA-IPN, Tepetitla, Tlaxcala 90700, Mexico; (R.M.-T.); (F.L.-V.); (L.H.-G.)
| | - Jocksan I. Morales-Camacho
- Departamento de Ingeniería Química, Alimentos y Ambiental, Universidad de las Américas Puebla, Sta. Catarina Mártir, San Andrés Cholula, Puebla 72810, Mexico;
| | - Fernando López-Valdez
- Centro de Investigación en Biotecnología Aplicada, Instituto Politécnico Nacional, CIBA-IPN, Tepetitla, Tlaxcala 90700, Mexico; (R.M.-T.); (F.L.-V.); (L.H.-G.)
| | - Luis Huerta-González
- Centro de Investigación en Biotecnología Aplicada, Instituto Politécnico Nacional, CIBA-IPN, Tepetitla, Tlaxcala 90700, Mexico; (R.M.-T.); (F.L.-V.); (L.H.-G.)
| | - Silvia Luna-Suárez
- Centro de Investigación en Biotecnología Aplicada, Instituto Politécnico Nacional, CIBA-IPN, Tepetitla, Tlaxcala 90700, Mexico; (R.M.-T.); (F.L.-V.); (L.H.-G.)
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Izzo L, Luz C, Ritieni A, Mañes J, Meca G. Whey fermented by using Lactobacillus plantarum strains: A promising approach to increase the shelf life of pita bread. J Dairy Sci 2020; 103:5906-5915. [DOI: 10.3168/jds.2019-17547] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2019] [Accepted: 02/28/2020] [Indexed: 12/27/2022]
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21
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Park JH, Garcia CV, Lee SP. Fortification of Poly-γ-Glutamic Acid and γ-Aminobutyric Acid in Homogenized Hydroponic Ginseng Co-Fermented by Bacillus subtilis HA and Lactobacillus plantarum EJ2014. Prev Nutr Food Sci 2020; 24:485-491. [PMID: 31915645 PMCID: PMC6941720 DOI: 10.3746/pnf.2019.24.4.485] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/05/2019] [Accepted: 11/13/2019] [Indexed: 11/30/2022] Open
Abstract
Homogenized hydroponic ginseng (HG) fortified with poly-γ-glutamic acid (γ-PGA) and γ-aminobutyric acid (GABA) was produced by a two-step fermentation using Bacillus subtilis and Lactobacillus plantarum. For optimized production of bioactive compounds, the precursor monosodium L-glutamate (MSG) as well as nutrients such as glucose and skim milk were added. The homogenized HG was pH 6.93 and had an acidity of 0.08%, and viable cell count of 6.13 log colony-forming unit (CFU)/mL. The first (alkaline) fermentation was performed at 42°C for 2 days in the presence of 5% MSG and 2% glucose. The fermented HG was pH 8.08 and had an acidity of 0.03%, a mucilage of 2.13%, a consistency of 0.79 Pa·sn, and viable cell count of 8.53 log CFU/mL. For the second (lactic) fermentation, the fermented HG was fortified with 5% skim milk, inoculated with 7.54 log CFU/mL of L. plantarum EJ2014, and was incubated at 30°C for 5 days; the resulting in pH 5.63 and had and acidity of 0.35, and viable cell count of 6.71 log CFU/mL (B. subtilis) and 9.23 log CFU/mL (L. plantarum). Moreover, MSG was completely bio-converted with producing 1.03% GABA. Therefore, novel co-fermentation using B. subtilis HA and L. plantarum EJ2014 fortified HG with functional components including γ-PGA, GABA, peptides, and probiotics.
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Affiliation(s)
- Ji-Hyeon Park
- Department of Food Science and Technology, Keimyung University, Daegu 42601, Korea
| | - Coralia V Garcia
- Department of Food Science and Technology, Keimyung University, Daegu 42601, Korea
| | - Sam-Pin Lee
- Department of Food Science and Technology, Keimyung University, Daegu 42601, Korea.,The Center for Traditional Microorganism Resource (TMR), Keimyung University, Daegu 42601, Korea
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Wu D, Tu M, Wang Z, Wu C, Yu C, Battino M, El-Seedi HR, Du M. Biological and conventional food processing modifications on food proteins: Structure, functionality, and bioactivity. Biotechnol Adv 2019; 40:107491. [PMID: 31756373 DOI: 10.1016/j.biotechadv.2019.107491] [Citation(s) in RCA: 42] [Impact Index Per Article: 8.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/03/2019] [Revised: 11/07/2019] [Accepted: 11/18/2019] [Indexed: 12/23/2022]
Abstract
Food proteins are important nutrients for human health and thus make significant contributions to the unique functions of different foods. The modification of proteins through physical and biological processing could improve the functional and nutritional properties of food products; these changes can be attributed to modifications in particle size, solubility, emulsion stability, secondary structure, as well as the bioactivities of the proteins. Physical processing treatments might promote physical phenomena, such as combined friction, collision, shear forces, turbulence, and cavitation of particles, and lead to changes in the particle sizes of proteins. The objective of this review is to illustrate the effect of physical and biological processing on the structure, and physical and chemical properties of food-derived proteins and provide insights into the mechanism underlying structural changes. Many studies have suggested that physical and biological processes, such as ultrasound treatment, high pressure homogenization, ball mill treatment, and enzymatic hydrolysis could affect the structure, physical properties, and chemical properties of food-derived proteins. Some important applications of food-derived proteins are also discussed based on the relationships between their physical, chemical, and functional properties. Perspectives from fundamental or practical research are also brought in to provide a complete picture of the currently available relevant data.
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Affiliation(s)
- Di Wu
- School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, China
| | - Maolin Tu
- School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, China
| | - Zhenyu Wang
- School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, China
| | - Chao Wu
- School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, China
| | - Cuiping Yu
- School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, China
| | - Maurizio Battino
- Nutrition and Food Science Group, Department of Analytical and Food Chemistry, CITACA, CACTI, University of Vigo, Vigo Campus, Vigo, Spain
| | - Hesham R El-Seedi
- Division of Pharmacognosy, Department of Medicinal Chemistry, Uppsala University, Biomedical Centre, Uppsala, Sweden
| | - Ming Du
- School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, China.
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Isolation and identification of anti-periodontitis ingredients in Lactobacillus paracasei subsp. paracasei NTU 101-fermented skim milk in vitro. J Funct Foods 2019. [DOI: 10.1016/j.jff.2019.103449] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023] Open
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