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Jiang W, Zhu D, Zhao L, Liu Y, Wang C, Farid MS, Gu Y, Li J, Li T, Sun Y, Li W, Cheng F. l-Cysteine Treatment Delayed the Quality Deterioration of Fresh-Cut Button Mushrooms by Regulating Oxygen Metabolism, Inhibiting Water Loss, and Stimulating Endogenous H 2S Production. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:974-984. [PMID: 36550784 DOI: 10.1021/acs.jafc.2c06795] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/17/2023]
Abstract
Although fresh-cut button mushrooms are popular with consumers, quality deterioration presents a significant shelf-life challenge. In this study, fresh-cut button mushrooms were treated with 0.25 g/L l-cysteine (l-Cys) and evaluated in terms of quality, physiology, and transcriptome sequencing. The results indicated that l-Cys application significantly delayed the browning degree of fresh-cut button mushrooms and reduced weight loss. l-Cys treatment reduced the malondialdehyde content, lipoxygenase activity, and reducing sugar levels while enhancing the soluble protein and total phenolic content. Furthermore, l-Cys treatment reduced the O2- generation rate and H2O2 accumulation while enhancing the catalase activity. Moreover, l-Cys improved the superoxide dismutase, glutathione reductase, and phenylalanine ammonia-lyase activities while reducing those of polyphenol oxidase and peroxidase. Additionally, l-Cys treatment increased endogenous H2S production and AbCBS enzyme activity while decreasing AbCSE enzyme activity. Notably, additional treatment with 1 mM propargylglycine significantly reduced the effect of l-Cys. Moreover, transcriptome sequencing analysis indicated that the differentially expressed genes in the l-Cys group were primarily related to the reactive oxygen species metabolism, oxidoreductase process, membrane integrality, and sulfur metabolism. These findings suggested that l-Cys treatment delayed the aging and extended the shelf life of fresh-cut button mushrooms by regulating the active oxygen species metabolism and water loss and stimulating endogenous H2S production.
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Affiliation(s)
- Wenwen Jiang
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China
| | - Dan Zhu
- College of Life Science, Key Lab of Plant Biotechnology in Universities of Shandong Province, Qingdao Agricultural University, Qingdao 266109, China
| | - Longgang Zhao
- College of Grassland Science, Qingdao Agricultural University, Qingdao 266109, China
| | - Yu Liu
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China
| | | | - Muhammad Salman Farid
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315211, China
| | - Yuyi Gu
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China
| | - Jing Li
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China
- Qingdao Special Food Research Institute, Qingdao 266109, China
| | - Tianhao Li
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China
| | - Yanan Sun
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China
| | - Wenxiang Li
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China
- College of Grassland Science, Qingdao Agricultural University, Qingdao 266109, China
| | - Fansheng Cheng
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China
- Shandong Province Key Laboratory of Applied Mycology, Qingdao 266109, China
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Chen S, Zhang F, Ananta E, Muller JA, Liang Y, Lee YK, Liu S. Inoculation of Latilactobacillus sakei with Pichia kluyveri or Saccharomyces boulardii improves flavor compound profiles of salt-free fermented wheat-gluten: Effects from single strain inoculation. Curr Res Food Sci 2023; 6:100492. [PMID: 37033740 PMCID: PMC10074509 DOI: 10.1016/j.crfs.2023.100492] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2022] [Revised: 03/17/2023] [Accepted: 03/21/2023] [Indexed: 03/29/2023] Open
Abstract
Wheat-gluten, the protein-rich portion of wheat, can be processed to produce a highly savory sauce product after solid and liquid-state fermentation (SSF and LSF) with the inoculation of selected lactic acid bacteria (LAB) and yeast under salt-free condition. However, limited research has been done on the impact of different types of microbes in this process. This work studied the flavour impact on fermented wheat-gluten by the single inoculation of Latilactobacillus sakei or one yeast (Saccharomyces boulardii or Pichia kluyveri). Glucose was depleted during LSF in all treatments. Lactic acid production increased over time in L. sakei-fermented samples but not in yeast-fermented samples. Cysteine, serine and arginine remained low over LSF in L. sakei-fermented samples but increased in yeast-fermented samples. More fruity esters such as isoamyl acetate and isobutyl acetate were detected in samples fermented by P. kluyveri, while S. boulardii boosted the production of alcohols such as 3-methyl butanol and 2-phenylethyl alcohol. Principal component analysis revealed a clear difference in volatile profiles of the samples fermented with different strains. Therefore, the fermented sauce can potentially be processed into different flavor directions, and based on the flavor profile, be used in different food applications.
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Affiliation(s)
- Shuoyu Chen
- Department of Food Science and Technology, National University of Singapore, Science Drive 2, 117542, Singapore
- Nestlé Research and Development Center Singapore, 29 Quality Road, 618802, Singapore
| | - Fanxin Zhang
- Department of Food Science and Technology, National University of Singapore, Science Drive 2, 117542, Singapore
| | - Edwin Ananta
- Nestlé Research Center, Rte du Jorat 57, 1000, Lausanne, Switzerland
| | | | - Youyun Liang
- Nestlé Research and Development Center Singapore, 29 Quality Road, 618802, Singapore
- Corresponding author.
| | - Yuan Kun Lee
- Department of Microbiology and Immunology, NUS Yong Loo Lin School of Medicine, National University of Singapore, 1E Kent Ridge Road, 119228, Singapore
| | - Shaoquan Liu
- Department of Food Science and Technology, National University of Singapore, Science Drive 2, 117542, Singapore
- National University of Singapore (Suzhou) Research Institute, No. 377 Linquan Street, Suzhou Industrial Park, Suzhou, Jiangsu, 215123, China
- Corresponding author. Department of Food Science and Technology, National University of Singapore, Science Drive 2, 117542, Singapore.
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Sherry Wines: Worldwide Production, Chemical Composition and Screening Conception for Flor Yeasts. FERMENTATION-BASEL 2022. [DOI: 10.3390/fermentation8080381] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
The manufacturing of sherry wines is a unique, carefully regulated process, from harvesting to quality control of the finished product, involving dynamic biological aging in a “criadera-solera” system or some other techniques. Specialized “flor” strains of the yeast Saccharomyces cerevisiae play the central role in the sherry manufacturing process. As a result, sherry wines have a characteristic and unique chemical composition that determines their organoleptic properties (such as color, odor, and taste) and distinguishes them from all other types of wine. The use of modern methods of genetics and biotechnology contributes to a deep understanding of the microbiology of sherry production and allows us to define a new methodology for breeding valuable flor strains. This review discusses the main sherry-producing regions and the chemical composition of sherry wines, as well as genetic, oenological, and other selective markers for flor strains that can be used for screening novel candidates that are promising for sherry production among environmental isolates.
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Huang CW, Deed RC, Parish-Virtue K, Pilkington LI, Walker ME, Jiranek V, Fedrizzi B. Characterization of polysulfides in Saccharomyces cerevisiae cells and finished wine from a cysteine-supplemented model grape medium. Food Microbiol 2022; 109:104124. [DOI: 10.1016/j.fm.2022.104124] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2022] [Revised: 08/14/2022] [Accepted: 08/25/2022] [Indexed: 10/14/2022]
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Müller N. Iminiumsalz-Strukturen bei der durch Pyridoxalphosphat (Vitamin B6) katalysierten Bildung von Aromastoffen und Fehlaromen im Wein. ZEITSCHRIFT FUR NATURFORSCHUNG SECTION B-A JOURNAL OF CHEMICAL SCIENCES 2018. [DOI: 10.1515/znb-2018-0038] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
Enzymes that use pyridoxal phosphate (PLP, Vitamin B6) as cofactor constitute a ubiquitous class of biocatalysts. A variety of PLP-dependant enzymes mainly involved in biochemical pathways concerning amino acid metabolism are found in all forms of life. These enzymes also play an important role in wine production, as well in grape growing as in enological processes. The formation of pleasant aroma compounds often runs with participation of pyridoxal-dependant enzymes. But these are also brought into context with the formation of off-odors, especially from sulfur compounds (i.e. sulfur containing amino acids cysteine, methionine). The versatility of PLP-dependant bioreactions arises from its ability to covalently bind the substrate and then to function as an electrophilic catalyst, thereby stabilizing different types of carbanionic reaction intermediates, containing iminium salt structures. This article summarizes the influence of PLP on sensorically important aroma compounds in wine growing and wine processing.
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