1
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Cao C, Waterhouse GIN, Sun W, Zhao M, Sun-Waterhouse D, Su G. Effects of Fermentation with Tetragenococcus halophilus and Zygosaccharomyces rouxii on the Volatile Profiles of Soybean Protein Hydrolysates. Foods 2023; 12:4513. [PMID: 38137316 PMCID: PMC10742455 DOI: 10.3390/foods12244513] [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: 11/15/2023] [Revised: 12/13/2023] [Accepted: 12/13/2023] [Indexed: 12/24/2023] Open
Abstract
The effects of fermentation with lactic acid bacteria (LAB) and yeast on the aroma of samples were analyzed in this work. The volatile features of different soybean hydrolysates were investigated using both GC-MS and GC-IMS. Only 47 volatile flavor compounds (VFCs) were detected when using GC-IMS, while a combination of GC-MS and GC-IMS resulted in the identification of 150 compounds. LAB-yeast fermentation could significantly increase the diversity and concentrations of VFCs (p < 0.05), including alcohols, acids, esters, and sulfurs, while reduce the contents of aldehydes and ketones. Hierarchical clustering and orthogonal partial least squares analyses confirmed the impact of fermentation on the VFCs of the hydrolysates. Seven compounds were identified as significant compounds distinguishing the aromas of different groups. The partial least squares regression analysis of the 25 key VFCs (ROAV > 1) and sensory results revealed that the treatment groups positively correlated with aromatic, caramel, sour, overall aroma, and most of the key VFCs. In summary, fermentation effectively reduced the fatty and bean-like flavors of soybean hydrolysates, enhancing the overall flavor quality, with sequential inoculation proving to be more effective than simultaneous inoculation. These findings provided a theoretical basis for improving and assessing the flavor of soybean protein hydrolysates.
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Affiliation(s)
- Chenchen Cao
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China (G.I.N.W.); (M.Z.)
- Guangdong Food Green Processing and Nutrition Regulation Technologies Research Center, Guangzhou 510650, China
| | - Geoffrey I. N. Waterhouse
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China (G.I.N.W.); (M.Z.)
- School of Chemical Sciences, The University of Auckland, Private Bag 92019, Auckland 1010, New Zealand
| | - Weizheng Sun
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China (G.I.N.W.); (M.Z.)
| | - Mouming Zhao
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China (G.I.N.W.); (M.Z.)
- Guangdong Food Green Processing and Nutrition Regulation Technologies Research Center, Guangzhou 510650, China
| | - Dongxiao Sun-Waterhouse
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China (G.I.N.W.); (M.Z.)
- School of Chemical Sciences, The University of Auckland, Private Bag 92019, Auckland 1010, New Zealand
| | - Guowan Su
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China (G.I.N.W.); (M.Z.)
- Guangdong Food Green Processing and Nutrition Regulation Technologies Research Center, Guangzhou 510650, China
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2
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Le Y, Lou X, Yu C, Guo C, He Y, Lu Y, Yang H. Integrated metabolomics analysis of Lactobacillus in fermented milk with fish gelatin hydrolysate in different degrees of hydrolysis. Food Chem 2023; 408:135232. [PMID: 36566542 DOI: 10.1016/j.foodchem.2022.135232] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2022] [Revised: 12/12/2022] [Accepted: 12/14/2022] [Indexed: 12/23/2022]
Abstract
Dual-platform metabolomics combined with multivariate data analysis was used to investigate the effects of adding fish gelatin (FGH) at different degrees of hydrolysis (DH) on the growth and metabolic pathways of different species of Lactobacillus in fermented milk. The results showed that the promotion effect of FGH on Lactobacillus was related to the species of probiotics. The corresponding metabolic pathways also changed, with the promotion of Lactobacillus by FGH mainly regulated through amino acid metabolism, lipid metabolism, and nucleotide metabolism pathways. The excess DH inhibited the growth of L. paracasei by adjusting its metabolic state through reducing nucleotide requirements, allocating protein resources, and adopting a stress response. In conclusion, this study revealed the effectiveness of dual-platform metabolomics in explaining the metabolic mechanisms of probiotics, providing theoretical support and a scientific basis for the development of functional fermented foods.
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Affiliation(s)
- Yi Le
- Department of Food Science and Technology, National University of Singapore, 117542, Singapore
| | - Xiaowei Lou
- Department of Food Science and Technology, National University of Singapore, 117542, Singapore; National University of Singapore (Suzhou) Research Institute, 377 Lin Quan Street, Suzhou Industrial Park, Suzhou, Jiangsu 215123, China
| | - Chengwei Yu
- Department of Food Science and Technology, National University of Singapore, 117542, Singapore; School of Health, Jiangxi Normal University, Nanchang, Jiangxi 330022, China
| | - Chenxi Guo
- Department of Food Science and Technology, National University of Singapore, 117542, Singapore
| | - Yun He
- Department of Food Science and Technology, National University of Singapore, 117542, Singapore; National University of Singapore (Suzhou) Research Institute, 377 Lin Quan Street, Suzhou Industrial Park, Suzhou, Jiangsu 215123, China
| | - Yuyun Lu
- Department of Food Science and Technology, National University of Singapore, 117542, Singapore
| | - Hongshun Yang
- Department of Food Science and Technology, National University of Singapore, 117542, Singapore; National University of Singapore (Suzhou) Research Institute, 377 Lin Quan Street, Suzhou Industrial Park, Suzhou, Jiangsu 215123, China.
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3
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Li Q, Chen M, Coldea TE, Yang H, Zhao H. Ultrasound Pretreatment of Brewer’s Spent Grain Protein Enhances the Yeast Growth- and Fermentation-Promoting Activity of Its Resultant Hydrolysates. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02912-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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4
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Yang T, Zhang S, Li L, Tian J, Li X, Pan Y. Screening and transcriptomic analysis of the ethanol-tolerant mutant Saccharomyces cerevisiae YN81 for high-gravity brewing. Front Microbiol 2022; 13:976321. [PMID: 36090078 PMCID: PMC9453260 DOI: 10.3389/fmicb.2022.976321] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2022] [Accepted: 08/04/2022] [Indexed: 11/16/2022] Open
Abstract
Ethanol stress is one of the major limiting factors for high-gravity brewing. Breeding of yeast strain with high ethanol tolerance, and revealing the ethanol tolerance mechanism of Saccharomyces cerevisiae is of great significance to the production of high-gravity beer. In this study, the mutant YN81 was obtained by ultraviolet-diethyl sulfate (UV-DES) cooperative mutagenesis from parental strain CS31 used in high-gravity craft beer brewing. The ethanol tolerance experiment results showed that cell growth and viability of YN81 were significantly greater than that of CS31 under ethanol stress. The ethanol tolerance mechanisms of YN81 were studied through observation of cell morphology, intracellular trehalose content, and transcriptomic analysis. Results from scanning electron microscope (SEM) showed alcohol toxicity caused significant changes in the cell morphology of CS31, while the cell morphology of YN81 changed slightly, indicating the cell morphology of CS31 got worse (the formation of hole and cell wrinkle). In addition, compared with ethanol-free stress, the trehalose content of YN81 and CS31 increased dramatically under ethanol stress, but there was no significant difference between YN81 and CS31, whether with or without ethanol stress. GO functional annotation analysis showed that under alcohol stress, the number of membrane-associated genes in YN81 was higher than that without alcohol stress, as well as CS31, while membrane-associated genes in YN81 were expressed more than CS31 under alcohol stress. KEGG functional enrichment analysis showed unsaturated fatty acid synthesis pathways and amino acid metabolic pathways were involved in ethanol tolerance of YN81. The mutant YN81 and its ethanol tolerance mechanism provide an optimal strain and theoretical basis for high-gravity craft beer brewing.
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5
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Jin X, Yang H, Chen M, Coldea TE, Zhao H. Improved osmotic stress tolerance in brewer's yeast induced by wheat gluten peptides. Appl Microbiol Biotechnol 2022; 106:4995-5006. [PMID: 35819513 DOI: 10.1007/s00253-022-12073-z] [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] [Received: 05/23/2022] [Revised: 06/28/2022] [Accepted: 07/02/2022] [Indexed: 11/30/2022]
Abstract
The influences of three wheat gluten peptides (WGP-LL, WGP-LML, and WGP-LLL) on the osmotic stress tolerance and membrane lipid component in brewer's yeast were investigated. The results demonstrated that the growth and survival of yeast under osmotic stress were enhanced by WGP supplementation. The addition of WGP upregulated the expressions of OLE1 (encoded the delta-9 fatty acid desaturase) and ERG1 (encoded squalene epoxidase) genes under osmotic stress. At the same time, WGP addition enhanced palmitoleic acid (C16:1) content, unsaturated fatty acids/saturated fatty acids ratio, and the amount of ergosterol in yeast cells under osmotic stress. Furthermore, yeast cells in WGP-LL and WGP-LLL groups were more resistant to osmotic stress. WGP-LL and WGP-LLL addition caused 25.08% and 27.02% increase in membrane fluidity, 22.36% and 29.54% reduction in membrane permeability, 18.38% and 14.26% rise in membrane integrity in yeast cells, respectively. In addition, scanning electron microscopy analysis revealed that the addition of WGP was capable of maintaining yeast cell morphology and reducing cell membrane damage under osmotic stress. Thus, alteration of membrane lipid component by WGP was an effective approach for increasing the growth and survival of yeast cells under osmotic stress. KEY POINTS: •WGP addition enhanced cell growth and survival of yeast under osmotic stress. •WGP addition increased unsaturated fatty acids and ergosterol contents in yeast. •WGP supplementation improved membrane homeostasis in yeast at osmotic stress.
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Affiliation(s)
- Xiaofan Jin
- School of Food Science and Engineering, South China University of Technology, Guangzhou, 510640, China
| | - Huirong Yang
- College of Food Science and Technology, Southwest Minzu University, Chengdu, 610041, China.
| | - Moutong Chen
- Guangdong Provincial Key Laboratory of Microbial Safety and Health, State Key Laboratory of Applied Microbiology Southern China, Institute of Microbiology, Guangdong Academy of Sciences, Guangzhou, 510070, China
| | - Teodora Emilia Coldea
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 400372, Cluj-Napoca-Napoca, Romania
| | - Haifeng Zhao
- School of Food Science and Engineering, South China University of Technology, Guangzhou, 510640, China. .,Research Institute for Food Nutrition and Human Health, Guangzhou, 510640, China.
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6
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Lin H, Zhou B, Zhao J, Liao S, Han J, Fang J, Liu P, Ding W, Che Z, Xu M. Insight into the protein degradation during the broad bean fermentation process. Food Sci Nutr 2022; 10:2760-2772. [PMID: 35959259 PMCID: PMC9361444 DOI: 10.1002/fsn3.2879] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2022] [Revised: 03/29/2022] [Accepted: 03/31/2022] [Indexed: 11/16/2022] Open
Abstract
Broad bean fermentation is of vital importance in PixianDouban (PXDB) production, as well as a key process for microorganisms to degrade protein, which lays the foundation for the formation of PXDB flavor. In this study, two fungi and bacteria were screened, and their morphology, molecular biology, growth, and enzyme production characteristics were analyzed, and then they were applied to the broad bean fermentation simulation system. The protein, peptide, amino acid, amino nitrogen, and sodium dodecyl sulfate‐polyacrylamide gel electrophoresis (SDS‐PAGE) in the system were evaluated. The results showed that the four microorganisms were Aspergillus oryzae, Aspergillus jensenii, Staphylococcus gallinarum, and Enterobacter hormaeche. Aspergillus oryzae had the highest protease activity at pH 7.0, while the other three strains had better enzyme activity stability under neutral acidic conditions. And the total protein (F1 and F2 were 18.32 g/100 g, 19.15 g/100 g, respectively), peptides (11.79 ± 0.04 mg/g and 12.06 ± 0.04 mg/g), and amino acids (55.12 ± 2.78 mg/g and 54.11 ± 1.97 mg/g) of the fungus experimental groups (F) were higher than the bacterial experimental groups (B). In addition, the enzyme system produced by fungi exhibited a stronger ability for albumin (20 kDa) and glutenin (<30 kDa) deterioration in neutral conditions, while the bacterial enzyme system was more efficient in degrading albumin (<30 kDa) and glutenin (20–30 kDa) in acidic conditions, as indicated by SDS‐PAGE. These findings showed that both bacteria and fungi played an important role in the degradation of protein in different fermentation stages of broad bean fermentation.
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Affiliation(s)
- Hongbin Lin
- School of Food and Bio‐Engineering Xihua University Chengdu China
| | - Binbin Zhou
- School of Food and Bio‐Engineering Xihua University Chengdu China
| | - Jianhua Zhao
- School of Food and Bio‐Engineering Xihua University Chengdu China
| | - Shiqi Liao
- School of Food and Bio‐Engineering Xihua University Chengdu China
| | - Jinlin Han
- School of Food and Bio‐Engineering Xihua University Chengdu China
| | - Jiaxing Fang
- School of Food and Bio‐Engineering Xihua University Chengdu China
| | - Ping Liu
- School of Food and Bio‐Engineering Xihua University Chengdu China
| | - Wenwu Ding
- School of Food and Bio‐Engineering Xihua University Chengdu China
| | - Zhenming Che
- School of Food and Bio‐Engineering Xihua University Chengdu China
| | - Min Xu
- School of Food and Bio‐Engineering Xihua University Chengdu China
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7
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Recycling and Conversion of Yeasts into Organic Nitrogen Sources for Wine Fermentation: Effects on Molecular and Sensory Attributes. FERMENTATION 2021. [DOI: 10.3390/fermentation7040313] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
Organic nitrogen plays a significant role in the fermentation performance and production of esters and higher alcohols. This study assessed the use of yeast protein hydrolysate (YPH) as a nitrogen source for grape must fermentation. In this study, we prepared an enzymatic protein hydrolysate using yeasts recovered from a previous fermentation of wine. Three treatments were performed. DAP supplementation was used as a control, while two YPH treatments were used. Low (LDH) and high degrees of hydrolysis (HDH), 3.5% and 10%, respectively, were chosen. Gas chromatography and principal component analysis indicated a significant positive influence of YPH-supplementations on the production of esters and higher alcohols. Significantly high concentrations of 3-methyl-1-penthanol, isoamyl alcohol, isobutanol, and 2-phenylethanol were observed. Significant odorant activity was obtained for 3-methyl-1-pentanol and ethyl-2-hexenoate. The use of YPH as nitrogen supplementation is justified as a recycling yeasts technique by the increase in volatile compounds.
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8
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Wei G, Regenstein JM, Zhou P. The fermentation-time dependent proteolysis profile and peptidomic analysis of fermented soybean curd. J Food Sci 2021; 86:3422-3433. [PMID: 34250594 DOI: 10.1111/1750-3841.15823] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2021] [Revised: 06/11/2021] [Accepted: 06/15/2021] [Indexed: 11/29/2022]
Abstract
The proteolysis and peptidomic profiles and potential bioactivities of fermented soybean curd (furu) during fermentation were studied. The degree of protein hydrolysis (DH) and peptide content significantly increased with fermentation time (p < 0.05), and reached the highest levels after ripening for 90 days. The variety and abundance of bioactive peptides in furu samples were fermentation-time dependent, and furu ripening for 30 and 90 days showed the highest similarity. An ACE-inhibitor and antioxidant peptides were the two main bioactive peptide components, and their abundance and bioactivities exhibited a significant increase with fermentation and reached the maximum levels at 90 days. All these results indicated that microbial fermentation is an effective way to obtain bioactive peptides with soy-based fermented products, and their effects on health might be explored in future studies. PRACTICAL APPLICATION: This work indicated that microbial fermentation is an effective way to obtain bioactive peptides with soy-based fermented products.
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Affiliation(s)
- Guanmian Wei
- College of Food Science and Technology, Hebei Agricultural University, Baoding, China
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Joe M Regenstein
- Department of Food Science, Cornell University, Ithaca, New York, USA
| | - Peng Zhou
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
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9
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Jin X, Yang H, Coldea TE, Xu Y, Zhao H. Metabonomic analysis reveals enhanced growth and ethanol production of brewer's yeast by wheat gluten hydrolysates and potassium supplementation. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111387] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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10
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Guo X, Li M, Li H, Xu S, He X, Ouyang P, Chen K. Enhanced Cadaverine Production by Engineered Escherichia coli Using Soybean Residue Hydrolysate (SRH) as a Sole Nitrogen Source. Appl Biochem Biotechnol 2021; 193:533-543. [PMID: 33037593 DOI: 10.1007/s12010-020-03444-1] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2020] [Accepted: 09/29/2020] [Indexed: 12/25/2022]
Abstract
An economical source of nitrogen is one of the major limiting factors for sustainable cadaverine production. The utilization potential of soybean residue for enhanced cadaverine production by engineered Escherichia coli DFC1001 was investigated in this study. The SRH from soybean residue could get the protein extraction rate (PE) of 67.51% and the degree of protein hydrolysis (DH) of 22.49%. The protein molecular weights in SRH were mainly distributed in 565 Da (72.28%) and 1252 Da (17.11%). These proteins with small molecular weights and concentrated molecular weight distribution were favorable to be transformed by engineered E. coli DFC1001, and then SRH replaced completely yeast powder as an only nitrogen source for cadaverine production. The maximum cadaverine productivity was 0.52 g/L/h, achieved with a constant speed feeding strategy in the optimized SRH fermentation medium containing an initial total sugar concentration of 30 g/L and exogenous added minerals, which indicated that soybean residue could be a potential feedstock for economic cadaverine production.
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Affiliation(s)
- Xing Guo
- State Key Laboratory of Materials-Oriented Chemical Engineering, College of Biotechnology and Pharmaceutical, Nanjing Tech University, Nanjing, 210009, China
| | - Mengyang Li
- State Key Laboratory of Materials-Oriented Chemical Engineering, College of Biotechnology and Pharmaceutical, Nanjing Tech University, Nanjing, 210009, China
| | - Hui Li
- State Key Laboratory of Materials-Oriented Chemical Engineering, College of Biotechnology and Pharmaceutical, Nanjing Tech University, Nanjing, 210009, China
| | - Sheng Xu
- State Key Laboratory of Materials-Oriented Chemical Engineering, College of Biotechnology and Pharmaceutical, Nanjing Tech University, Nanjing, 210009, China
| | - Xun He
- State Key Laboratory of Materials-Oriented Chemical Engineering, College of Biotechnology and Pharmaceutical, Nanjing Tech University, Nanjing, 210009, China.
| | - Pingkai Ouyang
- State Key Laboratory of Materials-Oriented Chemical Engineering, College of Biotechnology and Pharmaceutical, Nanjing Tech University, Nanjing, 210009, China
| | - Kequan Chen
- State Key Laboratory of Materials-Oriented Chemical Engineering, College of Biotechnology and Pharmaceutical, Nanjing Tech University, Nanjing, 210009, China
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11
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Liu M, Liu X, Li Y. Soybean peptides' cryoprotective effects on
Saccharomyces cerevisiae
fermenting power in frozen dough and maintenance of the Chinese steamed bread qualities. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14572] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
Affiliation(s)
- Menglan Liu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Engineering and Technology Research Center of Food Additives Beijing Technology and Business University Beijing China
| | - Xinqi Liu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Engineering and Technology Research Center of Food Additives Beijing Technology and Business University Beijing China
| | - You Li
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Engineering and Technology Research Center of Food Additives Beijing Technology and Business University Beijing China
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12
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Xu Y, Yang H, Brennan CS, Coldea TE, Zhao H. Cellular mechanism for the improvement of multiple stress tolerance in brewer's yeast by potassium ion supplementation. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14491] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
Affiliation(s)
- Yingchao Xu
- School of Food Science and Engineering South China University of Technology Guangzhou 510640 China
| | - Huirong Yang
- School of Food Science and Engineering South China University of Technology Guangzhou 510640 China
| | - Charles S. Brennan
- Department of Wine, Food and Molecular Biosciences Lincoln University Lincoln 7464 Canterbury New Zealand
| | - Teodora Emilia Coldea
- Faculty of Food Science and Technology University of Agricultural Sciences and Veterinary Medicine Cluj‐Napoca 400372 Romania
| | - Haifeng Zhao
- School of Food Science and Engineering South China University of Technology Guangzhou 510640 China
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13
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Li T, Wu C, Liao J, Jiang T, Xu H, Lei H. Application of Protein Hydrolysates from Defatted Walnut Meal in High-Gravity Brewing to Improve Fermentation Performance of Lager Yeast. Appl Biochem Biotechnol 2019; 190:360-372. [PMID: 31352671 DOI: 10.1007/s12010-019-03109-8] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2019] [Accepted: 07/18/2019] [Indexed: 11/25/2022]
Abstract
Protein hydrolysates were prepared from an industrially defatted walnut meal (DWMPH) by enzymolysis employing Neutrase, Protamex, and Flavorzyme, respectively, with/without ultrasonic treatment. The effects of DWMPH supplementations on fermentation performance of lager yeast in high-gravity brewing were investigated. Results showed that ultrasonic-assisted enzymolysis simultaneous treatment (UAE) and ultrasonic pretreatment followed by enzymolysis (UPE) significantly increased degree of hydrolysis (DH) by 1.43 times and 0.71 times of traditional enzymolysis (TE) at least, respectively, Protamex treatment exhibited higher DH (13.3-32.8%) than Neutrase (9.2-25.3%) or Flavorzyme (11.8-28.7%). Compared with control, DWMPH supplementations prepared by UAE using Protamex (UAE-P), Neutrase (UAE-N), or Flavorzyme (UAE-F) significantly improved fermentation performance of lager yeast, especially for UAE-P with the highest major fractions of Mw < 1 kDa, increased wort fermentability and ethanol production by 15% and 17%, respectively, while UAE-F with the highest major fractions of Mw > 3 kDa obviously improved the foam stability of final beers. Furthermore, DWMPH supplementations significantly increased yeast growth and cell viability, promoted glycogen and trehalose accumulation, upregulated stress markers HSP12 and SSA3 expression in yeast cells, improved the formation of higher alcohols and esters, and increased the ratio of higher alcohol to ester indicating a better balanced taste of final beers.
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Affiliation(s)
- Tianlin Li
- College of Food Science and Engineering, Northwest A&F University, Yangling, 712100, China
| | - Caiyun Wu
- College of Food Science and Engineering, Northwest A&F University, Yangling, 712100, China
| | - Jianqiao Liao
- College of Food Science and Engineering, Northwest A&F University, Yangling, 712100, China
| | - Tian Jiang
- School of Food Science and Technology, Jiangnan University, Wuxi, 214122, China
| | - Huaide Xu
- College of Food Science and Engineering, Northwest A&F University, Yangling, 712100, China
| | - Hongjie Lei
- College of Food Science and Engineering, Northwest A&F University, Yangling, 712100, China.
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14
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Yang H, Zong X, Xu Y, Li W, Zeng Y, Zhao H. Efficient fermentation of very high-gravity worts by brewer's yeast with wheat gluten hydrolysates and their ultrafiltration fractions supplementations. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.02.068] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
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15
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Lei F, Hu C, Zhang N, He D. The specificity of an aminopeptidase affects its performance in hydrolyzing peanut protein isolate and zein. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.10.041] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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16
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Yang H, Zong X, Xu Y, Zeng Y, Zhao H. Wheat gluten hydrolysates and their fractions improve multiple stress tolerance and ethanol fermentation performances of yeast during very high-gravity fermentation. INDUSTRIAL CROPS AND PRODUCTS 2019; 128:282-289. [DOI: 10.1016/j.indcrop.2018.11.026] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 07/02/2024]
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17
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Xu Y, Sun M, Zong X, Yang H, Zhao H. Potential yeast growth and fermentation promoting activity of wheat gluten hydrolysates and soy protein hydrolysates during high-gravity fermentation. INDUSTRIAL CROPS AND PRODUCTS 2019; 127:179-184. [DOI: 10.1016/j.indcrop.2018.10.077] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 07/02/2024]
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18
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Wheat gluten hydrolysates separated by macroporous resins enhance the stress tolerance in brewer’s yeast. Food Chem 2018; 268:162-170. [PMID: 30064744 DOI: 10.1016/j.foodchem.2018.06.082] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2018] [Revised: 05/24/2018] [Accepted: 06/18/2018] [Indexed: 12/12/2022]
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19
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Wei G, Wang K, Liu Y, Regenstein JM, Liu X, Zhou P. Characteristic of low‐salt solid‐state fermentation of Yunnan oil furu withMucor racemosus: microbiological, biochemical, structural, textural and sensory properties. Int J Food Sci Technol 2018. [DOI: 10.1111/ijfs.14022] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Guanmian Wei
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi Jiangsu Province 214122 China
- Joint International Research Laboratory of Food Safety Jiangnan University Wuxi Jiangsu Province 214122 China
| | - Keyu Wang
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi Jiangsu Province 214122 China
- Joint International Research Laboratory of Food Safety Jiangnan University Wuxi Jiangsu Province 214122 China
| | - Yaowei Liu
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi Jiangsu Province 214122 China
- Joint International Research Laboratory of Food Safety Jiangnan University Wuxi Jiangsu Province 214122 China
| | - Joe M. Regenstein
- Joint International Research Laboratory of Food Safety Jiangnan University Wuxi Jiangsu Province 214122 China
- Department of Food Science Cornell University Ithaca NY 14853‐7201 USA
| | - Xiaoming Liu
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi Jiangsu Province 214122 China
- Joint International Research Laboratory of Food Safety Jiangnan University Wuxi Jiangsu Province 214122 China
| | - Peng Zhou
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi Jiangsu Province 214122 China
- Joint International Research Laboratory of Food Safety Jiangnan University Wuxi Jiangsu Province 214122 China
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Yang H, Zong X, Xu Y, Zeng Y, Zhao H. Improvement of Multiple-Stress Tolerance and Ethanol Production in Yeast during Very-High-Gravity Fermentation by Supplementation of Wheat-Gluten Hydrolysates and Their Ultrafiltration Fractions. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:10233-10241. [PMID: 30203970 DOI: 10.1021/acs.jafc.8b04196] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
The effects of wheat-gluten hydrolysates (WGH) and their ultrafiltration fractions on multiple-stress tolerance and ethanol production in yeast during very-high-gravity (VHG) fermentation were examined. The results showed that WGH and WHG-ultrafiltration-fraction supplementations could significantly enhance the growth and viability of yeast and further improve the tolerance of yeast to osmotic stress and ethanol stress. The addition of MW < 1 kDa fractions led to 51.08 and 21.70% enhancements in cell-membrane integrity, 30.74 and 10.43% decreases in intracellular ROS accumulation, and 34.18 and 26.16% increases in mitochondrial membrane potential (ΔΨm) in yeast under osmotic stress and ethanol stress, respectively. Moreover, WGH and WHG-ultrafiltration-fraction supplementations also improved the growth and ethanol production of yeast during VHG fermentation, and supplementation with the <1 kDa fraction resulted in a maximum biomass of 16.47 g/L dry cell and an ethanol content of 18.50% (v/v) after VHG fermentation.
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Affiliation(s)
- Huirong Yang
- School of Food Science and Engineering , South China University of Technology , Guangzhou 510640 , PR China
| | - Xuyan Zong
- School of Biotechnology , Sichuan University of Science and Engineering , Zigong 643000 , PR China
| | - Yingchao Xu
- School of Food Science and Engineering , South China University of Technology , Guangzhou 510640 , PR China
| | - Yingjie Zeng
- School of Food Science and Engineering , South China University of Technology , Guangzhou 510640 , PR China
| | - Haifeng Zhao
- School of Food Science and Engineering , South China University of Technology , Guangzhou 510640 , PR China
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Bhagia S, Dhir R, Kumar R, Wyman CE. Deactivation of Cellulase at the Air-Liquid Interface Is the Main Cause of Incomplete Cellulose Conversion at Low Enzyme Loadings. Sci Rep 2018; 8:1350. [PMID: 29358746 PMCID: PMC5778062 DOI: 10.1038/s41598-018-19848-3] [Citation(s) in RCA: 50] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2017] [Accepted: 01/04/2018] [Indexed: 01/17/2023] Open
Abstract
Amphiphilic additives such as bovine serum albumin (BSA) and Tween have been used to improve cellulose hydrolysis by cellulases. However, there has been a lack of clarity to explain their mechanism of action in enzymatic hydrolysis of pure or low-lignin cellulosic substrates. In this work, a commercial Trichoderma reesei enzyme preparation and the amphiphilic additives BSA and Tween 20 were applied for hydrolysis of pure Avicel cellulose. The results showed that these additives only had large effects on cellulose conversion at low enzyme to substrate ratios when the reaction flasks were shaken. Furthermore, changes in the air-liquid interfacial area profoundly affected cellulose conversion, but surfactants reduced or prevented cellulase deactivation at the air-liquid interface. Not shaking the flasks or adding low amounts of surfactant resulted in near theoretical cellulose conversion at low enzyme loadings given enough reaction time. At low enzyme loadings, hydrolysis of cellulose in lignocellulosic biomass with low lignin content suffered from enhanced enzyme deactivation at the air-liquid interface.
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Affiliation(s)
- Samarthya Bhagia
- Department of Chemical and Environmental Engineering, Bourns College of Engineering, University of California Riverside, 900 University Ave, Riverside, CA, 92521, USA
- Center for Environmental Research and Technology, Bourns College of Engineering, University of California Riverside, 1084 Columbia Ave, Riverside, CA, 92507, USA
- BioEnergy Science Center (BESC), Oak Ridge National Laboratory, PO Box 2008 MS6341, Oak Ridge, TN, 37831, USA
| | - Rachna Dhir
- Department of Chemical and Environmental Engineering, Bourns College of Engineering, University of California Riverside, 900 University Ave, Riverside, CA, 92521, USA
- Center for Environmental Research and Technology, Bourns College of Engineering, University of California Riverside, 1084 Columbia Ave, Riverside, CA, 92507, USA
- BioEnergy Science Center (BESC), Oak Ridge National Laboratory, PO Box 2008 MS6341, Oak Ridge, TN, 37831, USA
| | - Rajeev Kumar
- Center for Environmental Research and Technology, Bourns College of Engineering, University of California Riverside, 1084 Columbia Ave, Riverside, CA, 92507, USA
- BioEnergy Science Center (BESC), Oak Ridge National Laboratory, PO Box 2008 MS6341, Oak Ridge, TN, 37831, USA
| | - Charles E Wyman
- Department of Chemical and Environmental Engineering, Bourns College of Engineering, University of California Riverside, 900 University Ave, Riverside, CA, 92521, USA.
- Center for Environmental Research and Technology, Bourns College of Engineering, University of California Riverside, 1084 Columbia Ave, Riverside, CA, 92507, USA.
- BioEnergy Science Center (BESC), Oak Ridge National Laboratory, PO Box 2008 MS6341, Oak Ridge, TN, 37831, USA.
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Yang H, Zong X, Cui C, Mu L, Zhao H. Peptide (Lys-Leu) and amino acids (Lys and Leu) supplementations improve physiological activity and fermentation performance of brewer's yeast during very high-gravity (VHG) wort fermentation. Biotechnol Appl Biochem 2018; 65:630-638. [PMID: 29271090 DOI: 10.1002/bab.1634] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/09/2017] [Accepted: 12/15/2017] [Indexed: 12/13/2022]
Affiliation(s)
- Huirong Yang
- School of Food Science and Engineering; South China University of Technology; Guangzhou People's Republic of China
| | - Xuyan Zong
- Liquor Making Biological Technology and Application of Key Laboratory of Sichuan Province; Sichuan University of Science and Engineering; Zigong People's Republic of China
| | - Chun Cui
- School of Food Science and Engineering; South China University of Technology; Guangzhou People's Republic of China
| | - Lixia Mu
- Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods; Ministry of Agriculture/Guangdong Key Laboratory of Agricultural Products Processing; Guangzhou People's Republic of China
| | - Haifeng Zhao
- School of Food Science and Engineering; South China University of Technology; Guangzhou People's Republic of China
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Zhou Y, Yang H, Zong X, Cui C, Mu L, Zhao H. Effects of wheat gluten hydrolysates fractionated by different methods on the growth and fermentation performances of brewer's yeast under high gravity fermentation. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13657] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Yongjing Zhou
- School of Food Science and Engineering; South China University of Technology; Guangzhou 510640 China
| | - Huirong Yang
- School of Food Science and Engineering; South China University of Technology; Guangzhou 510640 China
| | - Xuyan Zong
- Liquor Making Biological Technology and Application of key laboratory of Sichuan Province; Sichuan University of Science and Engineering; Zigong 643000 China
| | - Chun Cui
- School of Food Science and Engineering; South China University of Technology; Guangzhou 510640 China
| | - Lixia Mu
- Sericultural& Agri-Food Research Institute; Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods; Ministry of Agriculture/Guangdong Key Laboratory of Agricultural Products Processing; Guangzhou 510610 China
| | - Haifeng Zhao
- School of Food Science and Engineering; South China University of Technology; Guangzhou 510640 China
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24
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Pleissner D, Venus J. Utilization of protein-rich residues in biotechnological processes. Appl Microbiol Biotechnol 2016; 100:2133-40. [PMID: 26758300 DOI: 10.1007/s00253-015-7278-6] [Citation(s) in RCA: 29] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2015] [Revised: 12/20/2015] [Accepted: 12/23/2015] [Indexed: 11/25/2022]
Abstract
A drawback of biotechnological processes, where microorganisms convert biomass constituents, such as starch, cellulose, hemicelluloses, lipids, and proteins, into wanted products, is the economic feasibility. Particularly the cost of nitrogen sources in biotechnological processes can make up a large fraction of total process expenses. To further develop the bioeconomy, it is of considerable interest to substitute cost-intensive by inexpensive nitrogen sources. The aim of this mini-review was to provide a comprehensive insight of utilization methods of protein-rich residues, such as fish waste, green biomass, hairs, and food waste. The methods described include (i) production of enzymes, (ii) recovery of bioactive compounds, and/or (iii) usage as nitrogen source for microorganisms in biotechnological processes. In this aspect, the utilization of protein-rich residues, which are conventionally considered as waste, allows the development of value-adding processes for the production of bioactive compounds, biomolecules, chemicals, and materials.
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Affiliation(s)
- Daniel Pleissner
- Department of Bioengineering, Leibniz Institute for Agricultural Engineering Potsdam-Bornim, Potsdam, Germany
| | - Joachim Venus
- Department of Bioengineering, Leibniz Institute for Agricultural Engineering Potsdam-Bornim, Potsdam, Germany.
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