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Saha SK, Zhu Y, Murray P, Madden L. Future proofing of chondroitin sulphate production: Importance of sustainability and quality for the end-applications. Int J Biol Macromol 2024; 267:131577. [PMID: 38615853 DOI: 10.1016/j.ijbiomac.2024.131577] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2024] [Revised: 04/10/2024] [Accepted: 04/11/2024] [Indexed: 04/16/2024]
Abstract
Chondroitin sulphates (CSs) are the most well-known glycosaminoglycans (GAGs) found in any living organism, from microorganisms to invertebrates and vertebrates (including humans), and provide several health benefits. The applications of CSs are numerous including tissue engineering, osteoarthritis treatment, antiviral, cosmetics, and skincare applications. The current commercial production of CSs mostly uses animal, bovine, porcine, and avian tissues as well as marine organisms, marine mammals, sharks, and other fish. The production process consists of tissue hydrolysis, protein removal, and purification using various methods. Mostly, these are chemical-dependent and are complex, multi-step processes. There is a developing trend for abandonment of harsh extraction chemicals and their substitution with different green-extraction technologies, however, these are still in their infancy. The quality of CSs is the first and foremost requirement for end-applications and is dependent on the extraction and purification methodologies used. The final products will show different bio-functional properties, depending on their origin and production methodology. This is a comprehensive review of the characteristics, properties, uses, sources, and extraction methods of CSs. This review emphasises the need for extraction and purification processes to be environmentally friendly and gentle, followed by product analysis and quality control to ensure the expected bioactivity of CSs.
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Affiliation(s)
- Sushanta Kumar Saha
- Shannon Applied Biotechnology Centre, LIFE Health and Biosciences Research Institute, Technological University of the Shannon: Midlands Midwest, Moylish Park, Limerick V94 E8YF, Ireland.
| | - Yin Zhu
- Shannon Applied Biotechnology Centre, LIFE Health and Biosciences Research Institute, Technological University of the Shannon: Midlands Midwest, Moylish Park, Limerick V94 E8YF, Ireland
| | - Patrick Murray
- Shannon Applied Biotechnology Centre, LIFE Health and Biosciences Research Institute, Technological University of the Shannon: Midlands Midwest, Moylish Park, Limerick V94 E8YF, Ireland
| | - Lena Madden
- Shannon Applied Biotechnology Centre, LIFE Health and Biosciences Research Institute, Technological University of the Shannon: Midlands Midwest, Moylish Park, Limerick V94 E8YF, Ireland
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2
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Shen Q, Guo Y, Wang K, Zhang C, Ma Y. A Review of Chondroitin Sulfate's Preparation, Properties, Functions, and Applications. Molecules 2023; 28:7093. [PMID: 37894574 PMCID: PMC10609508 DOI: 10.3390/molecules28207093] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2023] [Revised: 09/07/2023] [Accepted: 10/10/2023] [Indexed: 10/29/2023] Open
Abstract
Chondroitin sulfate (CS) is a natural macromolecule polysaccharide that is extensively distributed in a wide variety of organisms. CS is of great interest to researchers due to its many in vitro and in vivo functions. CS production derives from a diverse number of sources, including but not limited to extraction from various animals or fish, bio-synthesis, and fermentation, and its purity and homogeneity can vary greatly. The structural diversity of CS with respect to sulfation and saccharide content endows this molecule with distinct complexity, allowing for functional modification. These multiple functions contribute to the application of CS in medicines, biomaterials, and functional foods. In this article, we discuss the preparation of CS from different sources, the structure of various forms of CS, and its binding to other relevant molecules. Moreover, for the creation of this article, the functions and applications of CS were reviewed, with an emphasis on drug discovery, hydrogel formation, delivery systems, and food supplements. We conclude that analyzing some perspectives on structural modifications and preparation methods could potentially influence future applications of CS in medical and biomaterial research.
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Affiliation(s)
- Qingshan Shen
- Zhang Zhongjing College of Chinese Medicine, Nanyang Institute of Technology, Changjiang Road 80, Nanyang 473004, China
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Yujie Guo
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Kangyu Wang
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Chunhui Zhang
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Yanli Ma
- Zhang Zhongjing College of Chinese Medicine, Nanyang Institute of Technology, Changjiang Road 80, Nanyang 473004, China
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3
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Abourehab MAS, Baisakhiya S, Aggarwal A, Singh A, Abdelgawad MA, Deepak A, Ansari MJ, Pramanik S. Chondroitin sulfate-based composites: a tour d'horizon of their biomedical applications. J Mater Chem B 2022; 10:9125-9178. [PMID: 36342328 DOI: 10.1039/d2tb01514e] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Abstract
Chondroitin sulfate (CS), a natural anionic mucopolysaccharide, belonging to the glycosaminoglycan family, acts as the primary element of the extracellular matrix (ECM) of diverse organisms. It comprises repeating units of disaccharides possessing β-1,3-linked N-acetyl galactosamine (GalNAc), and β-1,4-linked D-glucuronic acid (GlcA), and exhibits antitumor, anti-inflammatory, anti-coagulant, anti-oxidant, and anti-thrombogenic activities. It is a naturally acquired bio-macromolecule with beneficial properties, such as biocompatibility, biodegradability, and immensely low toxicity, making it the center of attention in developing biomaterials for various biomedical applications. The authors have discussed the structure, unique properties, and extraction source of CS in the initial section of this review. Further, the current investigations on applications of CS-based composites in various biomedical fields, focusing on delivering active pharmaceutical compounds, tissue engineering, and wound healing, are discussed critically. In addition, the manuscript throws light on preclinical and clinical studies associated with CS composites. A short section on Chondroitinase ABC has also been canvassed. Finally, this review emphasizes the current challenges and prospects of CS in various biomedical fields.
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Affiliation(s)
- Mohammed A S Abourehab
- Department of Pharmaceutics, College of Pharmacy, Umm Al Qura University, Makkah 21955, Saudi Arabia. .,Department of Pharmaceutics and Industrial Pharmacy, Faculty of Pharmacy, Minia University, Minia 11566, Egypt
| | - Shreya Baisakhiya
- Department of Biotechnology and Medical Engineering, National Institute of Technology Rourkela, Sector 1, Rourkela, Odisha 769008, India.,School of Chemical and Biotechnology, SASTRA Deemed University, Thanjavur, Tamil Nadu 613401, India
| | - Akanksha Aggarwal
- Delhi Institute of Pharmaceutical Sciences and Research, Delhi Pharmaceutical Sciences and Research University, New Delhi, 110017, India
| | - Anshul Singh
- Department of Chemistry, Baba Mastnath University, Rohtak-124021, India
| | - Mohamed A Abdelgawad
- Department of Pharmaceutical Chemistry, College of Pharmacy, Jouf University, Sakaka, Al Jouf 72341, Saudi Arabia
| | - A Deepak
- Saveetha School of Engineering, Saveetha Institute of Medical and Technical Sciences, Chennai 600128, Tamil Nadu, India.
| | - Mohammad Javed Ansari
- Department of Pharmaceutics, College of Pharmacy, Prince Sattam Bin Abdulaziz University, Al-Kharj, 11942, Saudi Arabia
| | - Sheersha Pramanik
- Department of Biotechnology, Bhupat and Jyoti Mehta School of Biosciences, Indian Institute of Technology Madras, Chennai 600036, Tamil Nadu, India.
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Urbi Z, Azmi NS, Ming LC, Hossain MS. A Concise Review of Extraction and Characterization of Chondroitin Sulphate from Fish and Fish Wastes for Pharmacological Application. Curr Issues Mol Biol 2022; 44:3905-3922. [PMID: 36135180 PMCID: PMC9497668 DOI: 10.3390/cimb44090268] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2022] [Revised: 08/20/2022] [Accepted: 08/26/2022] [Indexed: 11/16/2022] Open
Abstract
Chondroitin sulphate (CS) is one of the most predominant glycosaminoglycans (GAGs) available in the extracellular matrix of tissues. It has many health benefits, including relief from osteoarthritis, antiviral properties, tissue engineering applications, and use in skin care, which have increased its commercial demand in recent years. The quest for CS sources exponentially increased due to several shortcomings of porcine, bovine, and other animal sources. Fish and fish wastes (i.e., fins, scales, skeleton, bone, and cartilage) are suitable sources of CS as they are low cost, easy to handle, and readily available. However, the lack of a standard isolation and characterization technique makes CS production challenging, particularly concerning the yield of pure GAGs. Many studies imply that enzyme-based extraction is more effective than chemical extraction. Critical evaluation of the existing extraction, isolation, and characterization techniques is crucial for establishing an optimized protocol of CS production from fish sources. The current techniques depend on tissue hydrolysis, protein removal, and purification. Therefore, this study critically evaluated and discussed the extraction, isolation, and characterization methods of CS from fish or fish wastes. Biosynthesis and pharmacological applications of CS were also critically reviewed and discussed. Our assessment suggests that CS could be a potential drug candidate; however, clinical studies should be conducted to warrant its effectiveness.
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Affiliation(s)
- Zannat Urbi
- Department of Industrial Biotechnology, Faculty of Industrial Sciences and Technology, Universiti Malaysia Pahang, Kuantan 26300, Malaysia
| | - Nina Suhaity Azmi
- Department of Industrial Biotechnology, Faculty of Industrial Sciences and Technology, Universiti Malaysia Pahang, Kuantan 26300, Malaysia
- Correspondence: (N.S.A.); (M.S.H.); Tel.: +60-12798-0497 (N.S.A.); +60-116960-9649 (M.S.H.)
| | - Long Chiau Ming
- PAP Rashidah Sa’adatul Bolkiah Institute of Health Sciences, Universiti Brunei Darussalam, Gadong BE1410, Brunei
| | - Md. Sanower Hossain
- Department of Biomedical Science, Kulliyyah of Allied Health Sciences, International Islamic University Malaysia, Kuantan 25200, Malaysia
- Faculty of Science, Sristy College of Tangail, Tangail 1900, Bangladesh
- Correspondence: (N.S.A.); (M.S.H.); Tel.: +60-12798-0497 (N.S.A.); +60-116960-9649 (M.S.H.)
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Kalinke I, Kubbutat P, Taghian Dinani S, Ambros S, Ozcelik M, Kulozik U. Critical assessment of methods for measurement of temperature profiles and heat load history in microwave heating processes-A review. Compr Rev Food Sci Food Saf 2022; 21:2118-2148. [PMID: 35338578 DOI: 10.1111/1541-4337.12940] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2021] [Revised: 02/11/2022] [Accepted: 02/24/2022] [Indexed: 12/23/2022]
Abstract
Limitations of microwave processing due to inhomogeneities of power input and energy absorption have been widely described. Over- and underheated product areas influence reproducibility, product quality, and possibly safety. Although a broad range of methods is available for temperature measurement and evaluation of time/temperature effects, none of them is sufficiently able to detect temperature differences and thermally induced effects within the product caused by inhomogeneous heating. The purpose of this review is to critically assess different methods of temperature measurement for their suitability for different microwave applications, namely metallic temperature sensors, thermal imaging, pyrometer measurement, fiber optic sensors, microwave radiometry, magnetic resonance imaging, liquid crystal thermography, thermal paper, and biological and chemical time-temperature indicators. These methods are evaluated according to their advantages and limitations, method characteristics, and potential interference with the electric field. Special attention is given to spatial resolution, accuracy, handling, and purpose of measurement, that is, development work or online production control. Differences of methods and examples of practical application and failure in microwave-assisted food processing are discussed with a special focus on microwave pasteurization and microwave-assisted drying. Based on this assessment, it is suggested that infrared cameras for measuring temperature distribution at the product surface and partially inside the product in combination with a chemical time/temperature indicator (e.g., Maillard reaction, generating heat-induced color variations, depending on local energy absorption) appear to be the most appropriate system for future practical application in microwave food process control, microwave system development, and product design. Reliable detection of inhomogeneous heating is a prerequisite to counteracte inhomogeneity by a targeted adjustment of process and product parameters in microwave applications.
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Affiliation(s)
- Isabel Kalinke
- Food and Bioprocess Engineering, TUM School of Life Sciences, Technical University Munich, Freising, Germany
| | - Peter Kubbutat
- Food and Bioprocess Engineering, TUM School of Life Sciences, Technical University Munich, Freising, Germany
| | - Somayeh Taghian Dinani
- Food and Bioprocess Engineering, TUM School of Life Sciences, Technical University Munich, Freising, Germany
| | - Sabine Ambros
- Food and Bioprocess Engineering, TUM School of Life Sciences, Technical University Munich, Freising, Germany
| | - Mine Ozcelik
- Food and Bioprocess Engineering, TUM School of Life Sciences, Technical University Munich, Freising, Germany
| | - Ulrich Kulozik
- Food and Bioprocess Engineering, TUM School of Life Sciences, Technical University Munich, Freising, Germany
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Elaboration of a novel membrane technique for purification of chondroitin sulfate extracted from chicken breast cartilage using the cross-flow ultrafiltration polyethersulfone flat-sheet membrane. CHEMICAL PAPERS 2022. [DOI: 10.1007/s11696-021-02053-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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7
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Abdallah MM, Fernández N, Matias AA, Bronze MDR. Hyaluronic acid and Chondroitin sulfate from marine and terrestrial sources: Extraction and purification methods. Carbohydr Polym 2020; 243:116441. [PMID: 32532391 DOI: 10.1016/j.carbpol.2020.116441] [Citation(s) in RCA: 83] [Impact Index Per Article: 20.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2020] [Revised: 04/30/2020] [Accepted: 05/12/2020] [Indexed: 12/31/2022]
Abstract
Hyaluronic acid (HA) and chondroitin sulfate (CS) are valuable bioactive polysaccharides that have been highly used in biomedical and pharmaceutical applications. Extensive research was done to ensure their efficient extraction from marine and terrestrial by-products at a high yield and purity, using specific techniques to isolate and purify them. In general, the cartilage is the most common source for CS, while the vitreous humor is main used source of HA. The developed methods were based in general on tissue hydrolysis, removal of proteins and purification of the target biopolymers. They differ in the extraction conditions, enzymes and/or solvents used and the purification technique. This leads to specific purity, molecular weight and sulfation pattern of the isolated HA and CS. This review focuses on the analysis and comparison of different extraction and purification methods developed to isolate these valuable biopolymers from marine and terrestrial animal by-products.
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Affiliation(s)
- Maha M Abdallah
- iBET, Institute of Experimental Biology and Technology, Avenida da República, Estação Agronómica, 2780-157, Portugal; ITQB-UNL, Institute of Chemical and Biological Technology, New University of Lisbon, Avenida da República, 2780-157, Portugal
| | - Naiara Fernández
- iBET, Institute of Experimental Biology and Technology, Avenida da República, Estação Agronómica, 2780-157, Portugal
| | - Ana A Matias
- iBET, Institute of Experimental Biology and Technology, Avenida da República, Estação Agronómica, 2780-157, Portugal
| | - Maria do Rosário Bronze
- iBET, Institute of Experimental Biology and Technology, Avenida da República, Estação Agronómica, 2780-157, Portugal; ITQB-UNL, Institute of Chemical and Biological Technology, New University of Lisbon, Avenida da República, 2780-157, Portugal; FFULisboa, Faculty of Pharmacy, University of Lisbon, Avenida Professor Gama Pinto, 1649-003, Portugal.
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Talmoudi N, Ghariani N, Sadok S. Glycosaminoglycans from Co-Products of « Scyliorhinus canicula»: Extraction and Purification in Reference to the European Pharmacopoeia Requirement. Biol Proced Online 2020; 22:1. [PMID: 31908599 PMCID: PMC6939328 DOI: 10.1186/s12575-019-0113-1] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2019] [Accepted: 12/11/2019] [Indexed: 11/10/2022] Open
Abstract
Background Glycosaminoglycans (GAGs), including hyaluronic acid (HA), dermatan sulfate (DS) and chondroitin sulfate (CS) are essential components of the bone and cartilage tissues. CS isolated from the cartilage tissue of various animals has found application in pharmaceuticals, cosmetics and food industries. In the first part of the present work, three methods were used and compared to extract and purify glycosaminoglycans (GAGs) from the cartilage powder of a local cartilaginous marine species «Scyliorhinus canicula». One of these GAGs, chondroitin sulfate (CS), will be exploited for the development of an anti-osteoarthritis generic at the request of a collaborative pharmaceutical industry. Thus this active ingredient must meet the requirements and tests described by the European Pharmacopoeia (Ph. Eur.). These tests are treated in the second part of this work. Results Among the three methods that have been applied in the present work, in order to optimize the best process for GAGs preparation, enzymatic hydrolysis with papain followed by deproteinisation using trichloroacetic acid (TCA) was found the best one. The separation of the extracted GAGs using agarose gel electrophoresis, and the identification of bands by Fourier Transform Infrared (FT-IR) Spectroscopy, revealed that the cartilage GAGs of « Scyliorhinus canicula» are exclusively chondroitin sulfate (CS) and dermatane sulfate (DS), with proportions of 12.889 and 87.111% respectively, and that CS is of type C. The extraction technique with papain provides a product with GAGs content of around 90%. The TCA deproteinisation yielded the lowest level of protein (2.8%) in the extracted GAGs, less than 3%, which is the standard required by the European Pharmacopoeia (Ph. Eur.).Cetylpyridinium chloride (CPC) assay suggests that the titration technique, although is introduced by the Ph. Eur. for the determination of CS content, is not an accurate method, and that the values obtained by the optimized and validated HPLC method, described in this work, are more exact. Conclusion The extracted and purified active ingredient is perfectly conform to the tests described by the Ph. Eur. The results suggest that the co-product of Scyliorhinus canicula would be a perfect source of molecules of pharmacological interest, obtained by a simple and non-agressive process.
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Affiliation(s)
- Nawras Talmoudi
- 1Blue Biotechnology & Aquatic Bioproducts Laboratory (B3Aqua)-Institut National des Sciences et technologies de la Mer (INSTM), 28, street March 2, 1934 -Salammbô, 2035 Tunis, Tunisia.,2Faculty of Mathematical, Physical and Natural Sciences of Tunis-University of El Manar, Tunis, Tunisia.,TERIAK pharmaceutical companies, Industrial Zone Cheylus, 1111 JEBEL OUEST, Tunisia
| | - Noureddine Ghariani
- TERIAK pharmaceutical companies, Industrial Zone Cheylus, 1111 JEBEL OUEST, Tunisia
| | - Saloua Sadok
- 1Blue Biotechnology & Aquatic Bioproducts Laboratory (B3Aqua)-Institut National des Sciences et technologies de la Mer (INSTM), 28, street March 2, 1934 -Salammbô, 2035 Tunis, Tunisia.,2Faculty of Mathematical, Physical and Natural Sciences of Tunis-University of El Manar, Tunis, Tunisia
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Vázquez JA, Fraguas J, Novoa-Carballal R, Reis RL, Pérez-Martín RI, Valcarcel J. Optimal isolation and characterisation of chondroitin sulfate from rabbit fish (Chimaera monstrosa). Carbohydr Polym 2019; 210:302-313. [DOI: 10.1016/j.carbpol.2019.01.075] [Citation(s) in RCA: 25] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/06/2018] [Revised: 01/11/2019] [Accepted: 01/22/2019] [Indexed: 10/27/2022]
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Auksornsri T, Bornhorst ER, Tang J, Tang Z, Songsermpong S. Developing model food systems with rice based products for microwave assisted thermal sterilization. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.05.054] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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11
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Isolation and Chemical Characterization of Chondroitin Sulfate from Cartilage By-Products of Blackmouth Catshark ( Galeus melastomus). Mar Drugs 2018; 16:md16100344. [PMID: 30241332 PMCID: PMC6213352 DOI: 10.3390/md16100344] [Citation(s) in RCA: 39] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2018] [Revised: 09/17/2018] [Accepted: 09/18/2018] [Indexed: 12/19/2022] Open
Abstract
Chondroitin sulfate (CS) is a glycosaminoglycan actively researched for pharmaceutical, nutraceutical and tissue engineering applications. CS extracted from marine animals displays different features from common terrestrial sources, resulting in distinct properties, such as anti-viral and anti-metastatic. Therefore, exploration of undescribed marine species holds potential to expand the possibilities of currently-known CS. Accordingly, we have studied for the first time the production and characterization of CS from blackmouth catshark (Galeus melastomus), a shark species commonly discarded as by-catch. The process of CS purification consists of cartilage hydrolysis with alcalase, followed by two different chemical treatments and ending with membrane purification. All steps were optimized by response surface methodology. According to this, the best conditions for cartilage proteolysis were established at 52.9 °C and pH = 7.31. Subsequent purification by either alkaline treatment or hydroalcoholic alkaline precipitation yielded CS with purities of 81.2%, 82.3% and 97.4% respectively, after 30-kDa membrane separation. The molecular weight of CS obtained ranges 53–66 kDa, depending on the conditions. Sulfation profiles were similar for all materials, with dominant CS-C (GlcA-GalNAc6S) units (55%), followed by 23–24% of CS-A (GlcA-GalNAc4S), a substantial amount (15–16%) of CS-D (GlcA2S-GalNAc6S) and less than 7% of other disulfated and unsulfated disaccharides.
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A New Chemical Marker-Model Food System for Heating Pattern Determination of Microwave-Assisted Pasteurization Processes. FOOD BIOPROCESS TECH 2018. [DOI: 10.1007/s11947-018-2097-2] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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13
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Dielectric properties of rice model food systems relevant to microwave sterilization process. INNOV FOOD SCI EMERG 2018. [DOI: 10.1016/j.ifset.2017.09.002] [Citation(s) in RCA: 26] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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14
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Bornhorst ER, Tang J, Sablani SS, Barbosa-Cánovas GV. Development of model food systems for thermal pasteurization applications based on Maillard reaction products. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2016.09.020] [Citation(s) in RCA: 30] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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15
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Bishnoi M, Jain A, Hurkat P, Jain SK. Chondroitin sulphate: a focus on osteoarthritis. Glycoconj J 2016; 33:693-705. [PMID: 27194526 DOI: 10.1007/s10719-016-9665-3] [Citation(s) in RCA: 112] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2015] [Revised: 03/28/2016] [Accepted: 03/29/2016] [Indexed: 01/19/2023]
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16
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Xu H, Zhang X, Karangwa E. Inhibition effects of Maillard reaction products derived from l-cysteine and glucose on enzymatic browning catalyzed by mushroom tyrosinase and characterization of active compounds by partial least squares regression analysis. RSC Adv 2016. [DOI: 10.1039/c6ra15769f] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
Abstract
Inhibition of tyrosinase activity by Maillard reaction products derived from cysteine and glucose (Cys-MRPs) was studied.
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Affiliation(s)
- Haining Xu
- State Key Laboratory of Food Science and Technology
- School of Food Science and Technology
- Jiangnan University
- Wuxi
- PR China
| | - Xiaoming Zhang
- State Key Laboratory of Food Science and Technology
- School of Food Science and Technology
- Jiangnan University
- Wuxi
- PR China
| | - Eric Karangwa
- State Key Laboratory of Food Science and Technology
- School of Food Science and Technology
- Jiangnan University
- Wuxi
- PR China
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Vázquez JA, Blanco M, Fraguas J, Pastrana L, Pérez-Martín R. Optimisation of the extraction and purification of chondroitin sulphate from head by-products of Prionace glauca by environmental friendly processes. Food Chem 2015; 198:28-35. [PMID: 26769501 DOI: 10.1016/j.foodchem.2015.10.087] [Citation(s) in RCA: 40] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2015] [Revised: 09/03/2015] [Accepted: 10/19/2015] [Indexed: 01/11/2023]
Abstract
The goal of the present work was to optimise the different environmental friendly processes involved in the extraction and purification of chondroitin sulphate (CS) from Prionace glauca head wastes. The experimental development was based on second order rotatable designs and evaluated by response surface methodology combined with a previous kinetic approach. The sequential stages optimised were: (1) the enzymatic hydrolysis of head cartilage catalysed by alcalase (55.7 °C/pH 8.2); (2) the chemical treatment of enzyme hydrolysates by means of alkaline-hydroalcoholic saline solutions (NaOH: 0.54 M, EtOH: 1.17 v, NaCl: 2.5%) to end the protein hydrolysis and to precipitate and selectively redissolve CS versus the peptidic material and (3) the selective purification and concentration of CS and the concomitant protein permeation of extracts which were obtained from previous treatment using ultrafiltration and diafiltration (UF-DF) technologies at two different cut-offs.
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Affiliation(s)
- José Antonio Vázquez
- Grupo de Reciclado y Valorización de Materiales Residuales (REVAL), Instituto de Investigacións Mariñas (IIM-CSIC), C/Eduardo Cabello, 6, Vigo 36208, Galicia, Spain.
| | - María Blanco
- Grupo de Bioquímica de Alimentos, Instituto de Investigacións Mariñas (IIM-CSIC), C/Eduardo Cabello, 6, Vigo 36208, Galicia, Spain
| | - Javier Fraguas
- Grupo de Reciclado y Valorización de Materiales Residuales (REVAL), Instituto de Investigacións Mariñas (IIM-CSIC), C/Eduardo Cabello, 6, Vigo 36208, Galicia, Spain; Grupo de Bioquímica de Alimentos, Instituto de Investigacións Mariñas (IIM-CSIC), C/Eduardo Cabello, 6, Vigo 36208, Galicia, Spain
| | - Lorenzo Pastrana
- Laboratorio de Bioquímica, Departamento de Química Analítica y Alimentaria, Facultad de Ciencias, Universidade de Vigo, As Lagoas s/n, Ourense 32004, Galicia, Spain
| | - Ricardo Pérez-Martín
- Grupo de Bioquímica de Alimentos, Instituto de Investigacións Mariñas (IIM-CSIC), C/Eduardo Cabello, 6, Vigo 36208, Galicia, Spain
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Abstract
Microwave is an effective means to deliver energy to food through polymeric package materials, offering potential for developing short-time in-package sterilization and pasteurization processes. The complex physics related to microwave propagation and microwave heating require special attention to the design of process systems and development of thermal processes in compliance with regulatory requirements for food safety. This article describes the basic microwave properties relevant to heating uniformity and system design, and provides a historical overview on the development of microwave-assisted thermal sterilization (MATS) and pasteurization systems in research laboratories and used in food plants. It presents recent activities on the development of 915 MHz single-mode MATS technology, the procedures leading to regulatory acceptance, and sensory results of the processed products. The article discusses needs for further efforts to bridge remaining knowledge gaps and facilitate transfer of academic research to industrial implementation.
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Affiliation(s)
- Juming Tang
- Dept., of Biological Systems Engineering, Washington State UnivPullman, WA, 509-335-2140, U.S.A
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Bhotmange DU, Singhal RS. Identification of chondroitin-like molecules from biofilm isolates Exiguobacterium indicum A11 and Lysinibacillus sp. C13. J Appl Microbiol 2015. [PMID: 26218551 DOI: 10.1111/jam.12914] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Abstract
AIMS The study aims to investigate whether the bacteria from biofilms can produce chondroitin-like molecules (CLMs). METHODS AND RESULTS Chondroitin belongs to the class of glycosaminoglycans. Forty bacteria from biofilms were isolated and screened for the production of glycosaminoglycans. Two isolates A11 and C13 produced 43 and 26 mg l(-1) of chondroitinase AC II degradable glycosaminoglycans, respectively, suggesting the possibility of production of CLMs by them. These isolates were identified using 16S rDNA sequencing technique and fatty acid methyl ester analysis. These were recognized as Exiguobacterium indicum A11 (NCIM 5531) and Lysinibacillus sp. C13 (NCIM 5532) respectively. These strains were also characterized using polar lipid content and biochemical tests. The identity of the glycosaminoglycans produced was further confirmed using agarose gel electrophoresis, fourier transform infrared spectroscopy and proton nuclear magnetic resonance spectroscopy. CONCLUSIONS Prokaryotic biofilms were found to be a good source of bacteria synthesizing CLMs. Two wild strains producing significant amount of the same were identified and characterized. SIGNIFICANCE AND IMPACT OF THE STUDY This is the first study exploring natural biofilms for the production of the therapeutic molecule, chondroitin/glycosaminoglycan. These isolates may be prospective new alternatives to recombinant strains that are reported for the production of chondroitin/glycoaminoglycan at an industrial scale. The production by these wild strains could be commercially attractive if the production is higher and/or can be improved further by strain improvement/process engineering. Further, these are new additions to the scientific literature on glycosaminoglycan-producing micro-organisms.
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Affiliation(s)
- D U Bhotmange
- Food Engineering and Technology Department, Institute of Chemical Technology, Nathalal Parekh Marg, Mumbai, India
| | - R S Singhal
- Food Engineering and Technology Department, Institute of Chemical Technology, Nathalal Parekh Marg, Mumbai, India
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Blanco M, Fraguas J, Sotelo CG, Pérez-Martín RI, Vázquez JA. Production of Chondroitin Sulphate from Head, Skeleton and Fins of Scyliorhinus canicula By-Products by Combination of Enzymatic, Chemical Precipitation and Ultrafiltration Methodologies. Mar Drugs 2015; 13:3287-308. [PMID: 26023837 PMCID: PMC4483629 DOI: 10.3390/md13063287] [Citation(s) in RCA: 33] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2015] [Accepted: 05/13/2015] [Indexed: 11/24/2022] Open
Abstract
This study illustrates the optimisation of the experimental conditions of three sequential steps for chondroitin sulphate (CS) recovery from three cartilaginous materials of Scyliorhinus canicula by-products. Optimum conditions of temperature and pH were first obtained for alcalase proteolysis of head cartilage (58 °C/pH 8.5/0.1% (v/w)/10 h of hydrolysis). Then, similar optimal conditions were observed for skeletons and fin materials. Enzymatic hydrolysates were subsequently treated with a combination of alkaline hydroalcoholic saline solutions in order to improve the protein hydrolysis and the selective precipitation of CS. Ranges of 0.53–0.64 M (NaOH) and 1.14–1.20 volumes (EtOH) were the levels for optimal chemical treatment depending on the cartilage origin. Finally, selective purification and concentration of CS and protein elimination of samples obtained from chemical treatment, was assessed by a combination of ultrafiltration and diafiltration (UF-DF) techniques at 30 kDa.
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Affiliation(s)
- María Blanco
- Marine Research Institute (IIM-CSIC), Eduardo Cabello, 6. Vigo, Galicia 36208, Spain.
| | - Javier Fraguas
- Marine Research Institute (IIM-CSIC), Eduardo Cabello, 6. Vigo, Galicia 36208, Spain.
| | - Carmen G Sotelo
- Marine Research Institute (IIM-CSIC), Eduardo Cabello, 6. Vigo, Galicia 36208, Spain.
| | | | - José Antonio Vázquez
- Marine Research Institute (IIM-CSIC), Eduardo Cabello, 6. Vigo, Galicia 36208, Spain.
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21
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Zhang W, Tang J, Liu F, Bohnet S, Tang Z. Chemical marker M2 (4-hydroxy-5-methyl-3(2H)-furanone) formation in egg white gel model for heating pattern determination of microwave-assisted pasteurization processing. J FOOD ENG 2014. [DOI: 10.1016/j.jfoodeng.2013.10.020] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Vázquez JA, Rodríguez-Amado I, Montemayor MI, Fraguas J, del Pilar González M, Murado MA. Chondroitin sulfate, hyaluronic acid and chitin/chitosan production using marine waste sources: characteristics, applications and eco-friendly processes: a review. Mar Drugs 2013; 11:747-74. [PMID: 23478485 PMCID: PMC3705368 DOI: 10.3390/md11030747] [Citation(s) in RCA: 132] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2012] [Revised: 01/28/2013] [Accepted: 02/06/2013] [Indexed: 12/15/2022] Open
Abstract
In the last decade, an increasing number of glycosaminoglycans (GAGs), chitin and chitosan applications have been reported. Their commercial demands have been extended to different markets, such as cosmetics, medicine, biotechnology, food and textiles. Marine wastes from fisheries and aquaculture are susceptible sources for polymers but optimized processes for their recovery and production must be developed to satisfy such necessities. In the present work, we have reviewed different alternatives reported in the literature to produce and purify chondroitin sulfate (CS), hyaluronic acid (HA) and chitin/chitosan (CH/CHs) with the aim of proposing environmentally friendly processes by combination of various microbial, chemical, enzymatic and membranes strategies and technologies.
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Affiliation(s)
- José Antonio Vázquez
- Group of Recycling and Valorisation of Waste Materials (REVAL), Marine Research Institute (IIM-CSIC), r/Eduardo Cabello, 6. Vigo, Galicia 36208, Spain; E-Mails: (I.R.-A.); (J.F.); (M.P.G.); (M.A.M.)
| | - Isabel Rodríguez-Amado
- Group of Recycling and Valorisation of Waste Materials (REVAL), Marine Research Institute (IIM-CSIC), r/Eduardo Cabello, 6. Vigo, Galicia 36208, Spain; E-Mails: (I.R.-A.); (J.F.); (M.P.G.); (M.A.M.)
| | - María Ignacia Montemayor
- Research Centre of Vine and Wine Related Science (ICVV-CSIC), Scientific and Technical Complex of the University of La Rioja, Logroño 26006, Spain; E-Mail:
| | - Javier Fraguas
- Group of Recycling and Valorisation of Waste Materials (REVAL), Marine Research Institute (IIM-CSIC), r/Eduardo Cabello, 6. Vigo, Galicia 36208, Spain; E-Mails: (I.R.-A.); (J.F.); (M.P.G.); (M.A.M.)
| | - María del Pilar González
- Group of Recycling and Valorisation of Waste Materials (REVAL), Marine Research Institute (IIM-CSIC), r/Eduardo Cabello, 6. Vigo, Galicia 36208, Spain; E-Mails: (I.R.-A.); (J.F.); (M.P.G.); (M.A.M.)
| | - Miguel Anxo Murado
- Group of Recycling and Valorisation of Waste Materials (REVAL), Marine Research Institute (IIM-CSIC), r/Eduardo Cabello, 6. Vigo, Galicia 36208, Spain; E-Mails: (I.R.-A.); (J.F.); (M.P.G.); (M.A.M.)
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Gupta R, Mikhaylenko G, Balasubramaniam V, Tang J. Combined pressure–temperature effects on the chemical marker (4-hydroxy-5-methyl- 3(2H)-furanone) formation in whey protein gels. Lebensm Wiss Technol 2011. [DOI: 10.1016/j.lwt.2011.05.007] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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References. J Food Sci 2011. [DOI: 10.1111/j.1750-3841.2000.tb00628.x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Wang Y, Tang J, Rasco B, Wang S, Alshami AA, Kong F. Using whey protein gel as a model food to study dielectric heating properties of salmon (Oncorhynchus gorbuscha) fillets. Lebensm Wiss Technol 2009. [DOI: 10.1016/j.lwt.2009.01.005] [Citation(s) in RCA: 26] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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References. J Food Saf 2008. [DOI: 10.1111/j.1745-4565.2000.tb00628.x] [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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Development of a novel approach to determine heating pattern using computer vision and chemical marker (M-2) yield. J FOOD ENG 2007. [DOI: 10.1016/j.jfoodeng.2005.10.039] [Citation(s) in RCA: 34] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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Pandit R, Tang J, Mikhaylenko G, Liu F. Kinetics of chemical marker M-2 formation in mashed potato—a tool to locate cold spots under microwave sterilization. J FOOD ENG 2006. [DOI: 10.1016/j.jfoodeng.2005.05.032] [Citation(s) in RCA: 36] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Zhang H, Datta AK, Taub IA, Doona C. Electromagnetics, heat transfer, and thermokinetics in microwave sterilization. AIChE J 2006. [DOI: 10.1002/aic.690470907] [Citation(s) in RCA: 44] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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Wang Y, Lau M, Tang J, Mao R. Kinetics of chemical marker M-1 formation in whey protein gels for developing sterilization processes based on dielectric heating. J FOOD ENG 2004. [DOI: 10.1016/j.jfoodeng.2003.09.019] [Citation(s) in RCA: 29] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Ye X, Ruan R, Chen P, Chang K, Ning K, Taub IA, Doona C. Accurate and fast temperature mapping during ohmic heating using proton resonance frequency shift MRI thermometry. J FOOD ENG 2003. [DOI: 10.1016/s0260-8774(02)00450-8] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Raviyan P, Tang J, Orellana L, Rasco B. Physicochemical Properties of a Time-Temperature Indicator Based on Immobilization of Aspergillus oryzae α-Amylase in Polyacrylamide Gel as Affected by Degree of Cross-linking Agent and Salt Content. J Food Sci 2003. [DOI: 10.1111/j.1365-2621.2003.tb05763.x] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Guan D, Gray P, Kang DH, Tang J, Shafer B, Ito K, Younce F, Yang T. Microbiological Validation of Microwave-Circulated Water Combination Heating Technology by Inoculated Pack Studies. J Food Sci 2003. [DOI: 10.1111/j.1365-2621.2003.tb09661.x] [Citation(s) in RCA: 58] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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Elaboration and kinetic modelling of the formation of a biochemical marker to quantify HTST processing. Food Res Int 2003. [DOI: 10.1016/s0963-9969(02)00128-x] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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Orta-Ramirez A, Smith DM. Thermal inactivation of pathogens and verification of adequate cooking in meat and poultry products. ADVANCES IN FOOD AND NUTRITION RESEARCH 2002; 44:147-94. [PMID: 11885136 DOI: 10.1016/s1043-4526(02)44004-1] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
Affiliation(s)
- Alicia Orta-Ramirez
- Department of Food Science and Human Nutrition, Michigan State University, East Lansing, MI 48824-1224, USA
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Wnorowski A, Yaylayan V. Prediction of Process Lethality through Measurement of Maillard-Generated Chemical Markers. J Food Sci 2002. [DOI: 10.1111/j.1365-2621.2002.tb09518.x] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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41
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Kim HJ, Choi YM. Chemometric applications of thermally produced compounds as time-temperature integrators in aseptic processing of particulate foods. ADVANCES IN EXPERIMENTAL MEDICINE AND BIOLOGY 1998; 434:91-9. [PMID: 9598193 DOI: 10.1007/978-1-4899-1925-0_9] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
The chemometric principle was used to derive a guideline for obtaining a simple "yes or no" answer about the sterility of food particulates heated at aseptic processing temperatures. A quadratic temperature pulse model was used to estimate bacterial destruction from the fractional yield of thermally produced chemical marker compounds (2,3-dihydro-3,5-dihydroxy-6-methyl-4(H)-pyran-4-one, M-1, and 4-hydroxy-5-methyl-3(2H)-furanone, M-2) and the rate constants and the activation energies of the chemical and bacterial systems. The model yielded a conservative estimate of lethality at the center of meat-balls heated under different time-temperature conditions. A scheme for determining the minimum marker yield for a designated Fo-value is provided.
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Affiliation(s)
- H J Kim
- Department of Chemistry, College of Natural Sciences, Seoul National University, Korea
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Ramesh MN, Kumar MA, Prapulla SG, Mahadevaiah M. Thermal processing of foods, a retrospective, Part II: On-line methods for ensuring commercial sterility. ADVANCES IN APPLIED MICROBIOLOGY 1997; 44:315-45. [PMID: 9311111 DOI: 10.1016/s0065-2164(08)70466-0] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.0] [Reference Citation Analysis] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
Affiliation(s)
- M N Ramesh
- Food Engineering Department, Central Food Technological Research Institute, Mysore, India
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43
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YANG T, COHEN J, KLUTER R, TEMPEST P, MANVELL C, BLACKMORE S, ADAMS S. MICROBIOLOGICAL AND SENSORY EVALUATION OF SIX OHMICALLY HEATED STEW TYPE FOODS. J FOOD QUALITY 1997. [DOI: 10.1111/j.1745-4557.1997.tb00473.x] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022] Open
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Ramaswamy HS, Awuah GB, Simpson BK. Heat transfer and lethality considerations in aseptic processing of liquid/particle mixtures: a review. Crit Rev Food Sci Nutr 1997; 37:253-86. [PMID: 9143820 DOI: 10.1080/10408399709527775] [Citation(s) in RCA: 31] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
Abstract
Consumer awareness and demand for nutritious yet inexpensive food products call for innovative processing techniques that have both safety and quality as primary objectives. These challenges appear to have been met by aseptic processing techniques, especially for liquid and high-acid foods. However, the extension of aseptic processing principles to low-acid foods containing discrete particles in viscous sauces has not been approved by regulatory agencies, particularly in North America. This apparent limitation is due primarily to the lack of adequate temperature monitoring devices to keep track of particles in dynamic motion, as well as to the residence time distribution of particles flowing in the continuous heat-hold-cool sections of the aseptic processing system. These problems have prompted active research to describe the phenomenal behavior of particulates through sound mathematical modeling and computer simulators. The accuracy of mathematical models depends heavily on how accurate input parametric values are. These parameters include the thermophysical properties of the carrier fluid and particles, as well as the aseptic processing system characteristics in relation to residence time distribution and the fluid-to-particle interfacial heat transfer coefficient. Apparently, several contradictory findings have been reported in the literature with respect to the effect of various processing parameters on the above-mentioned input parametric values. The need therefore arises for more collaborative studies involving the industry and academia. This review brings to perspective, the current status on the aseptic processing of particulate foods with respect to the critical processing parameters which affect the fluid-to-particle convective heat transfer coefficient associated with particulate laden products.
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Affiliation(s)
- H S Ramaswamy
- Department of Food Science and Agricultural Chemistry, McGill University, Ste. Anne de Bellevue, Quebec, Canada
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RAMASWAMY HS, AWUAH GB, KIM HJ, CHOI YM. EVALUATION OF A CHEMICAL MARKER FOR PROCESS LETHALITY MEASUREMENT AT HOC IN A CONTINUOUS FLOW HOLDING TUBE. J FOOD PROCESS PRES 1996. [DOI: 10.1111/j.1745-4549.1996.tb00745.x] [Citation(s) in RCA: 18] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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46
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KIM HJ, CHOI YM, YANG APP, YANG TCS, TAUB IA, GILES J, DITUSA C, CHALL S, ZOLTAI P. MICROBIOLOGICAL AND CHEMICAL INVESTIGATION OF OHMIC HEATING OF PARTICULATE FOODS USING A 5 kW OHMIC SYSTEM. J FOOD PROCESS PRES 1996. [DOI: 10.1111/j.1745-4549.1996.tb00339.x] [Citation(s) in RCA: 32] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Van Loey A, Hendrickx M, De Cordt S, Haentjens T, Tobback P. Quantitative evaluation of thermal processes using time-temperature integrators. Trends Food Sci Technol 1996. [DOI: 10.1016/0924-2244(96)81353-7] [Citation(s) in RCA: 60] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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48
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Van Loey A, Hendrickx M, Smout C, Haentjens T, Tobback P. Recent advances in process assessment and optimisation. Meat Sci 1996; 43S1:81-98. [DOI: 10.1016/0309-1740(96)00057-5] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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49
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Hendrickx M, Maesmans G, De Cordt S, Noronha J, Van Loey A, Tobback P. Evaluation of the integrated time-temperature effect in thermal processing of foods. Crit Rev Food Sci Nutr 1995; 35:231-62. [PMID: 7632355 DOI: 10.1080/10408399509527700] [Citation(s) in RCA: 83] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
Abstract
In this review, current methods used to evaluate the integrated impact of time and temperature upon preserving a food product by a heat treatment are considered. After identifying the basic premise any preservation scheme shall meet, the central role of a feasible description for the heat activation kinetics of microorganisms, their spores, and other quality attributes are stressed. Common concepts to quantify a thermal process are presented. Shortcomings of the prevalent evaluation methods are highlighted and attention is given to the development, restrictions, and possibilities of time-temperature-integrators as "new" evaluation tools to measure the impact of a "classical" in-pack heat treatment and more modern heating techniques such as continuous processing of solid/liquid mixtures on foods.
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Affiliation(s)
- M Hendrickx
- Katholieke Universiteit te Leuven, Faculty of Agricultural and Applied Biological Sciences
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50
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Maesmans G, Hendrickx M, de Cordt S, Van Loey A, Noronha J, Tobback P. Combined use of the equivalent point method and a multicomponent time-temperature integrator in thermal process evaluation: influence of kinetic characteristics and reference temperature. Food Control 1994. [DOI: 10.1016/0956-7135(94)90025-6] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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