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Li J, Zhou T, Yang Z, Cen Q, Zhang R, Hui F, Chen H, Dai Z, Zeng X. Physicochemical, structural and metabolic products of yogurt as affected by Coriolus versicolor fermented sweet potato pulp water. Food Chem X 2024; 23:101582. [PMID: 39045224 PMCID: PMC11263789 DOI: 10.1016/j.fochx.2024.101582] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/21/2024] [Revised: 06/06/2024] [Accepted: 06/18/2024] [Indexed: 07/25/2024] Open
Abstract
Sweet potato pulp water (SPPW) is a kind of sweet potato starch processing by-product with rich nutrition but low utilization. The impacts of different proportions of Coriolus versicolor (C. versicolor, CV) fermented sweet potato pulp water (CV-SPPW) on the physicochemical, structural and metabolic properties of yogurt were investigated. Compared with 0% group, the hardness index, elasticity index and cohesion of the 10% sample group increased by 1.9-fold, 55.7% and 1.39-fold, respectively. When CV-SPPW was added at an amount of 10%, the microstructure and sensory scores of yogurts were considered as the optimal. Metabolic pathway analysis indicated that the changes of yogurts were mainly involved in sugar metabolism and amino acid metabolism, and that the carbohydrate metabolites produced mainly included cellobiose, maltitol, d-trehalose and d-maltose. The CV-SPPW improved the structural characteristics of yogurts to varying degrees and the fermented yogurts exhibited better viscosity properties.
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Affiliation(s)
- Jiamin Li
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China
- Guizhou Provincial Key Laboratory of Agricultural and Animal Products Storage and Processing, Guiyang 550025, China
- Key Laboratory of Animal Genetics, Breeding and Reproduction in the Plateau Mountainous Region, Ministry of Education, Guiyang 550025, China
| | - Tingting Zhou
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China
- Guizhou Provincial Key Laboratory of Agricultural and Animal Products Storage and Processing, Guiyang 550025, China
- Key Laboratory of Animal Genetics, Breeding and Reproduction in the Plateau Mountainous Region, Ministry of Education, Guiyang 550025, China
| | - Zhengbin Yang
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China
- Guizhou Provincial Key Laboratory of Agricultural and Animal Products Storage and Processing, Guiyang 550025, China
- Key Laboratory of Animal Genetics, Breeding and Reproduction in the Plateau Mountainous Region, Ministry of Education, Guiyang 550025, China
| | - Qin Cen
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China
- Guizhou Provincial Key Laboratory of Agricultural and Animal Products Storage and Processing, Guiyang 550025, China
- Key Laboratory of Animal Genetics, Breeding and Reproduction in the Plateau Mountainous Region, Ministry of Education, Guiyang 550025, China
| | - Rui Zhang
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China
- Guizhou Provincial Key Laboratory of Agricultural and Animal Products Storage and Processing, Guiyang 550025, China
- Key Laboratory of Animal Genetics, Breeding and Reproduction in the Plateau Mountainous Region, Ministry of Education, Guiyang 550025, China
| | - Fuyi Hui
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China
- Guizhou Provincial Key Laboratory of Agricultural and Animal Products Storage and Processing, Guiyang 550025, China
- Key Laboratory of Animal Genetics, Breeding and Reproduction in the Plateau Mountainous Region, Ministry of Education, Guiyang 550025, China
| | - Hongyan Chen
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China
- Guizhou Provincial Key Laboratory of Agricultural and Animal Products Storage and Processing, Guiyang 550025, China
- Key Laboratory of Animal Genetics, Breeding and Reproduction in the Plateau Mountainous Region, Ministry of Education, Guiyang 550025, China
| | - Ziru Dai
- Guangxi College and University Key Laboratory of High-Value Utilization of Seafood and Prepared Food in Beibu Gulf, Qinzhou Key Laboratory of Food Flavor Analysis and Control, Beibu Gulf University, Qinzhou 535011, China
| | - Xuefeng Zeng
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China
- Guizhou Provincial Key Laboratory of Agricultural and Animal Products Storage and Processing, Guiyang 550025, China
- Key Laboratory of Animal Genetics, Breeding and Reproduction in the Plateau Mountainous Region, Ministry of Education, Guiyang 550025, China
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Yang Y, Xu Q, Wang X, Bai Z, Xu X, Ma J. Casein-based hydrogels: Advances and prospects. Food Chem 2024; 447:138956. [PMID: 38503069 DOI: 10.1016/j.foodchem.2024.138956] [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: 12/05/2023] [Revised: 02/29/2024] [Accepted: 03/04/2024] [Indexed: 03/21/2024]
Abstract
Casein-based hydrogels (Casein Gels) possess advantageous properties, including mechanical strength, stability, biocompatibility, and even adhesion, conductivity, sensing capabilities, as well as controlled-releasing behavior of drugs. These features are attributed to their gelation methods and functionalization with various polymers. Casein Gels is an important protein-based material in the food industry, in terms of dairy and functional foods, biological and medicine, in terms of carrier for bioactive and sensitive drugs, wound healing, and flexible sensors and wearable devices. Herein, this review aims to highlight the importance of the features mentioned above via a comprehensive investigation of Casein Gels through multiple directions and dimensional applications. Firstly, the composition, structure, and properties of casein, along with the gelation methods employed to create Casein Gels are elaborated, which serves as a foundation for further exploration. Then, the application progresses of Casein Gels in dairy products, functional foods, medicine, flexible sensors and wearable devices, are thoroughly discussed to provide insights into the diverse fields where Casein Gels have shown promise and utility. Lastly, the existing challenges and future research trends are highlighted from an interdisciplinary perspective. We present the latest research advances of Casein Gels and provide references for the development of multifunctional biomass-based hydrogels.
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Affiliation(s)
- Yuxi Yang
- College of Bioresources Chemical and Materials Engineering, Shaanxi University of Science & Technology, Xi'an 710021, China
| | - Qunna Xu
- College of Bioresources Chemical and Materials Engineering, Shaanxi University of Science & Technology, Xi'an 710021, China; Xi'an Key Laboratory of Green Chemicals and Functional Materials, National Demonstration Center for Experimental Light Chemistry Engineering Education, Xi'an 710021, China.
| | - Xinyi Wang
- College of Bioresources Chemical and Materials Engineering, Shaanxi University of Science & Technology, Xi'an 710021, China; Institute of Biomass & Functional Materials, Shaanxi University of Science &Technology, Xi'an 710021, China
| | - Zhongxue Bai
- College of Bioresources Chemical and Materials Engineering, Shaanxi University of Science & Technology, Xi'an 710021, China; Institute of Biomass & Functional Materials, Shaanxi University of Science &Technology, Xi'an 710021, China
| | - Xiaoyu Xu
- College of Bioresources Chemical and Materials Engineering, Shaanxi University of Science & Technology, Xi'an 710021, China
| | - Jianzhong Ma
- College of Bioresources Chemical and Materials Engineering, Shaanxi University of Science & Technology, Xi'an 710021, China; Xi'an Key Laboratory of Green Chemicals and Functional Materials, National Demonstration Center for Experimental Light Chemistry Engineering Education, Xi'an 710021, China.
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3
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Kolotylo V, Piwowarek K, Kieliszek M. Microbiological transglutaminase: Biotechnological application in the food industry. Open Life Sci 2023; 18:20220737. [PMID: 37791057 PMCID: PMC10543708 DOI: 10.1515/biol-2022-0737] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2023] [Revised: 08/31/2023] [Accepted: 09/03/2023] [Indexed: 10/05/2023] Open
Abstract
Microbial transglutaminases (mTGs) belong to the family of global TGs, isolated and characterised by various bacterial strains, with the first being Streptomyces mobaraensis. This literature review also discusses TGs of animal and plant origin. TGs catalyse the formation of an isopeptide bond, cross-linking the amino and acyl groups. Due to its broad enzymatic activity, TG is extensively utilised in the food industry. The annual net growth in the utilisation of enzymes in the food processing industry is estimated to be 21.9%. As of 2020, the global food enzymes market was valued at around $2.3 billion USD (mTG market was estimated to be around $200 million USD). Much of this growth is attributed to the applications of mTG, benefiting both producers and consumers. In the food industry, TG enhances gelation and modifies emulsification, foaming, viscosity, and water-holding capacity. Research on TG, mainly mTG, provides increasing insights into the wide range of applications of this enzyme in various industrial sectors and promotes enzymatic processing. This work presents the characteristics of TGs, their properties, and the rationale for their utilisation. The review aims to provide theoretical foundations that will assist researchers worldwide in building a methodological framework and furthering the advancement of biotechnology research.
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Affiliation(s)
- Vitaliy Kolotylo
- Department of Food Biotechnology and Microbiology, Institute of Food Sciences, Warsaw University of Life Sciences – SGGW, Nowoursynowska 159 C, 02-776Warsaw, Poland
| | - Kamil Piwowarek
- Department of Food Biotechnology and Microbiology, Institute of Food Sciences, Warsaw University of Life Sciences – SGGW, Nowoursynowska 159 C, 02-776Warsaw, Poland
| | - Marek Kieliszek
- Department of Food Biotechnology and Microbiology, Institute of Food Sciences, Warsaw University of Life Sciences – SGGW, Nowoursynowska 159 C, 02-776Warsaw, Poland
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4
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Vasić K, Knez Ž, Leitgeb M. Transglutaminase in Foods and Biotechnology. Int J Mol Sci 2023; 24:12402. [PMID: 37569776 PMCID: PMC10419021 DOI: 10.3390/ijms241512402] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2023] [Revised: 08/01/2023] [Accepted: 08/02/2023] [Indexed: 08/13/2023] Open
Abstract
Stabilization and reusability of enzyme transglutaminase (TGM) are important goals for the enzymatic process since immobilizing TGM plays an important role in different technologies and industries. TGM can be used in many applications. In the food industry, it plays a role as a protein-modifying enzyme, while, in biotechnology and pharmaceutical applications, it is used in mediated bioconjugation due to its extraordinary crosslinking ability. TGMs (EC 2.3.2.13) are enzymes that catalyze the formation of a covalent bond between a free amino group of protein-bound or peptide-bound lysine, which acts as an acyl acceptor, and the γ-carboxamide group of protein-bound or peptide-bound glutamine, which acts as an acyl donor. This results in the modification of proteins through either intramolecular or intermolecular crosslinking, which improves the use of the respective proteins significantly.
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Affiliation(s)
- Katja Vasić
- Laboratory for Separation Processes and Product Design, Faculty of Chemistry and Chemical Engineering, University of Maribor, Smetanova Ulica 17, SI-2000 Maribor, Slovenia; (K.V.); (Ž.K.)
| | - Željko Knez
- Laboratory for Separation Processes and Product Design, Faculty of Chemistry and Chemical Engineering, University of Maribor, Smetanova Ulica 17, SI-2000 Maribor, Slovenia; (K.V.); (Ž.K.)
- Faculty of Medicine, University of Maribor, Taborska Ulica 8, SI-2000 Maribor, Slovenia
| | - Maja Leitgeb
- Laboratory for Separation Processes and Product Design, Faculty of Chemistry and Chemical Engineering, University of Maribor, Smetanova Ulica 17, SI-2000 Maribor, Slovenia; (K.V.); (Ž.K.)
- Faculty of Medicine, University of Maribor, Taborska Ulica 8, SI-2000 Maribor, Slovenia
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Chen CC, Kao MC, Chen CJ, Jao CH, Hsieh JF. Improvement of enzymatic cross-linking of ovalbumin and ovotransferrin induced by transglutaminase with heat and reducing agent pretreatment. Food Chem 2023; 409:135281. [PMID: 36586251 DOI: 10.1016/j.foodchem.2022.135281] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2022] [Revised: 11/27/2022] [Accepted: 12/20/2022] [Indexed: 12/24/2022]
Abstract
The effects of transglutaminase (TGase, 1.0 unit/mL) with heat (95 °C, 5 min), 2-mercaptoethanol (2-ME, 0.83 %), and l-cysteine (l-Cys, 50 mM) pretreatment on the cross-linking of ovalbumin (OVA) and ovotransferrin (OVT) were investigated. SDS-PAGE revealed that although the polymerization of OVA and OVT did not occur after 3 h of incubation at 40 °C with TGase, OVA polymerized into high molecular weight polymers following TGase with 2-ME and heat pretreatment after 3 h of incubation. The surface hydrophobicity and reactive sulfhydryl (SH) groups of OVA samples significantly increased from 4065.7 ± 136.7 and 89.3 ± 1.2 SH groups (μmol/g) to 31483.6 ± 342.7 and 119.5 ± 3.7 SH groups (μmol/g), respectively. Similar results were obtained for OVT with TGase and l-Cys pretreatment and a 3-h incubation at 40 °C. The use of TGase, a reducing agent, and/or heat pretreatment can be used for the polymerization of OVA and OVT.
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Affiliation(s)
- Chun-Chi Chen
- Ph.D. Program in Nutrition and Food Science, Fu Jen Catholic University, New Taipei City 242, Taiwan
| | - Ming-Ching Kao
- Department of Food Science, Fu Jen Catholic University, New Taipei City 242, Taiwan
| | - Chao-Jung Chen
- Ph.D. Program in Nutrition and Food Science, Fu Jen Catholic University, New Taipei City 242, Taiwan
| | - Cheng-Hsun Jao
- Department of Food Science, Fu Jen Catholic University, New Taipei City 242, Taiwan
| | - Jung-Feng Hsieh
- Ph.D. Program in Nutrition and Food Science, Fu Jen Catholic University, New Taipei City 242, Taiwan; Department of Food Science, Fu Jen Catholic University, New Taipei City 242, Taiwan.
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Velazquez-Dominguez A, Hennetier M, Abdallah M, Hiolle M, Violleau F, Delaplace G, De Sa Peixoto P. Influence of enzymatic cross-linking on the apparent viscosity and molecular characteristics of casein micelles at neutral and acidic pH. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108552] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/10/2023]
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7
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Salunke P, Metzger L. Functional properties of milk protein concentrate and micellar casein concentrate as affected by transglutaminase treatment. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108367] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/03/2022]
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8
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Hovjecki M, Miloradovic Z, Mirkovic N, Radulovic A, Pudja P, Miocinovic J. Rheological and textural properties of goat's milk set-type yoghurt as affected by heat treatment, transglutaminase addition and storage. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:5898-5906. [PMID: 33798268 DOI: 10.1002/jsfa.11242] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/05/2021] [Revised: 03/03/2021] [Accepted: 04/02/2021] [Indexed: 06/12/2023]
Abstract
BACKGROUND Production of goat's milk set-style yoghurt encounters challenges in achieving the texture characteristic for this type of product, primarily due to protein composition of this milk. This study evaluated the effects of using microbial transglutaminase (mTGase) concomitantly with starter culture in the production of goat's milk yoghurt - a method that has not been employed with this milk type until now- indicating the potential of the enzyme to change yoghurt's textural properties. Goat's milk set yoghurts were produced from milk heated at 72 °C/30 s and 90 °C/5 min, without (G72 and G90) and with mTGase (G72TG and G90TG) and starter culture addition. Protein profiles of goat's milks and yoghurts were also examined by sodium dodecyl sulfate-polyacrylamide gel electrophoresis. Yoghurts were evaluated for rheological properties, texture, microbiological and sensory profile over 2 weeks to study the influence of mTGase, pasteurization and storage. RESULTS The enzyme caused significant increases of storage moduli at the end of fermentation: 8.32 ± 0.27 Pa (G90TG) and 2.89 ± 0.18 Pa (G72TG) vs. 6.13 ± 0.07 Pa (G90) and 1.27 ± 0.18 Pa (G72) without enzyme. Lower loss tangent values indicated the enhanced elastic character of the gels with enzyme. Enzyme increased yoghurt's firmness from 49.69 ± 2.61 g (G90) to 60.81 ± 5.29 g (G90TG) after 1 day and from 58.21 ± 0.53 g (G90) to 80.45 ± 0.59 g (G90TG) after 15 days' storage. Enzyme improved starter bacteria survivability during storage of G72TG yoghurt. CONCLUSION mTGase can be used simultaneously with the starter culture to improve the rheological properties and texture of goat's milk yoghurt, without deteriorating effect on its flavour. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Marina Hovjecki
- Department of Animal Source Food Technology, Faculty of Agriculture, University of Belgrade, Belgrade, Serbia
| | - Zorana Miloradovic
- Department of Animal Source Food Technology, Faculty of Agriculture, University of Belgrade, Belgrade, Serbia
| | - Nemanja Mirkovic
- Department of Food Microbiology, Faculty of Agriculture, University of Belgrade, Belgrade, Serbia
| | - Ana Radulovic
- Department of Animal Source Food Technology, Faculty of Agriculture, University of Belgrade, Belgrade, Serbia
| | - Predrag Pudja
- Department of Animal Source Food Technology, Faculty of Agriculture, University of Belgrade, Belgrade, Serbia
| | - Jelena Miocinovic
- Department of Animal Source Food Technology, Faculty of Agriculture, University of Belgrade, Belgrade, Serbia
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Sharma A, Thatai KS, Kuthiala T, Singh G, Arya SK. Employment of polysaccharides in enzyme immobilization. REACT FUNCT POLYM 2021. [DOI: 10.1016/j.reactfunctpolym.2021.105005] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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10
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Raak N, Jaros D, Rohm H. Acid-induced gelation of enzymatically cross-linked caseinates: Small and large deformation rheology in relation to water holding capacity and micro-rheological properties. Colloids Surf A Physicochem Eng Asp 2021. [DOI: 10.1016/j.colsurfa.2021.126468] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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Meybodi NM, Mirmoghtadaie L, Sheidaei Z, Arab M, Nasab SS, Taslikh M, Mortazavian AM. Application of Microbial Transglutaminase in Wheat Bread Industry: A Review. CURRENT NUTRITION & FOOD SCIENCE 2021. [DOI: 10.2174/1573401316999201001145814] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Abstract
Bread as the main food all over the world is generally based on wheat flour due to its
unique properties to form a three-dimensional gluten network. In fact, the quality of bread is influenced
by wheat gluten quality and quantity. The quality of gluten protein is mainly defined based
on its amino acids composition and bonding (covalent and non-covalent). Gluten protein quality is
considered weak based on its essential amino acid content: lysine and threonine. Covalent crosslinks
as the main factor in determining the integrity of the gluten network are also interrupted by
the activity of proteolytic enzymes and reducing agents. Different treatments (physical, chemical
and enzymatic) are used to alleviate these detrimental effects and improve the bread making quality
of wheat flour. Given that, food industry is looking for using enzymes (respecting their specificity,
ease of use and low risk of toxic products formation) microbial transglutaminase is an efficient
option, considering its ability to introduce new crosslinks. This new crosslink formation can either
improve gluten protein quality in damaged wheat flour or imitate the function of gluten protein in
gluten free bread. The aim of this article is to review the application of microbial transglutaminase
enzyme as an improving agent in wheat bread industry.
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Affiliation(s)
- Neda M. Meybodi
- Department of Food Sciences and Technology, Shahid Sadoughi University of Medical Sciences, Yazd, Iran
| | - Leila Mirmoghtadaie
- Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences, Food Science and Technology, Shahid Beheshti University of Medical Sciences, P.O. Box 193954741, Tehran, Iran
| | - Zhaleh Sheidaei
- Student Research Committee, Department of Food Science and Technology, Faculty of Nutrition Science and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Science, Tehran, Iran
| | - Masoumeh Arab
- Department of Food Sciences and Technology, Shahid Sadoughi University of Medical Sciences, Yazd, Iran
| | - Sarah S. Nasab
- Department of Food Sciences and Technology, Shahid Sadoughi University of Medical Sciences, Yazd, Iran
| | - Musarreza Taslikh
- Student Research Committee, Department of Food Science and Technology, Faculty of Nutrition Science and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Science, Tehran, Iran
| | - Amir M. Mortazavian
- Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences, Food Science and Technology, Shahid Beheshti University of Medical Sciences, P.O. Box 193954741, Tehran, Iran
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Size Modulation of Enzymatically Cross-Linked Sodium Caseinate Nanoparticles via Ionic Strength Variation Affects the Properties of Acid-Induced Gels. DAIRY 2021. [DOI: 10.3390/dairy2010014] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023] Open
Abstract
Enzymatic cross-linking by microbial transglutaminase is a prominent approach to modify the structure and techno-functional properties of food proteins such as casein. However, some of the factors that influence structure-function-interrelations are still unknown. In this study, the size of cross-linked sodium caseinate nanoparticles was modulated by varying the ionic milieu during incubation with the enzyme. As was revealed by size exclusion chromatography, cross-linking at higher ionic strength resulted in larger casein particles. These formed acid-induced gels with higher stiffness and lower susceptibility to forced syneresis compared to those where the same number of ions was added after the cross-linking process. The results show that variations of the ionic milieu during enzymatic cross-linking of casein can be helpful to obtain specific modifications of its molecular structure and certain techno-functional properties. Such knowledge is crucial for the design of protein ingredients with targeted structure and techno-functionality.
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Zhang N, Zhang S, He Y, Chen X, Zhang Y, Dong Z. Intein-mediated intracellular production of active microbial transglutaminase in Corynebacterium glutamicum. Enzyme Microb Technol 2020; 142:109680. [PMID: 33220868 DOI: 10.1016/j.enzmictec.2020.109680] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2020] [Revised: 09/15/2020] [Accepted: 10/06/2020] [Indexed: 02/06/2023]
Abstract
The microbial transglutaminase (mTGase) from Streptomyces mobaraense is widely used in the food industry. However, recombinant production of mTGase is challenging because the mTGase is synthesized as an inactive zymogen, and needs to be activated by proteolytic processing. In this study, self-cleaving intein Ssp DnaB was applied to activate the mTGase in Corynebacterium glutamicum. Premature cleavage of intein Ssp DnaB also occurred, but instead of suppressing premature cleavage, this phenomenon was used to produce active mTGase in C. glutamicum. Both SDS-PAGE analysis and mTGase activity assays indicated that the premature cleavage of intein Ssp DnaB activated the mTGase intracellularly in C. glutamicum. The subsequent N-terminal amino acid sequencing and site-directed mutagenesis studies further showed that the premature cleavage activated the mTGase intracellularly, in a highly specific manner. Moreover, the growth performance of C. glutamicum was not noticeably affected by the intracellular expression of active mTGase. Finally, the mTGase was produced in a 2 L bioreactor, with activity up to 49 U/mL, the highest intracellular mTGase activity ever reported. Using premature cleavage of intein Ssp DnaB to activate mTGase in C. glutamicum, we produced high levels of intracellular active mTGase. Moreover, this approach did not require any further processing steps, such as protease treatment or lengthy incubation, greatly simplifying the production of active mTGase. This efficient and simple approach has great potential for the large-scale industrial production of active mTGase.
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Affiliation(s)
- Nan Zhang
- State Key Laboratory of Microbial Resources, Institute of Microbiology, Chinese Academy of Sciences, Beijing, 100101, People's Republic of China; University of Chinese Academy of Sciences, Beijing, 100049, People's Republic of China
| | - Shan Zhang
- SHENZHEN SIYOMICRO BIO-Tech CO., LTD, Shenzhen, 518116, People's Republic of China.
| | - Yongzhi He
- State Key Laboratory of Microbial Resources, Institute of Microbiology, Chinese Academy of Sciences, Beijing, 100101, People's Republic of China; University of Chinese Academy of Sciences, Beijing, 100049, People's Republic of China
| | - Xin Chen
- State Key Laboratory of Microbial Resources, Institute of Microbiology, Chinese Academy of Sciences, Beijing, 100101, People's Republic of China; University of Chinese Academy of Sciences, Beijing, 100049, People's Republic of China
| | - Yanfeng Zhang
- State Key Laboratory of Microbial Resources, Institute of Microbiology, Chinese Academy of Sciences, Beijing, 100101, People's Republic of China; University of Chinese Academy of Sciences, Beijing, 100049, People's Republic of China
| | - Zhiyang Dong
- State Key Laboratory of Microbial Resources, Institute of Microbiology, Chinese Academy of Sciences, Beijing, 100101, People's Republic of China; University of Chinese Academy of Sciences, Beijing, 100049, People's Republic of China.
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14
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Raak N, Rohm H, Jaros D. Enzymatically Cross-Linked Sodium Caseinate as Techno-Functional Ingredient in Acid-Induced Milk Gels. FOOD BIOPROCESS TECH 2020. [DOI: 10.1007/s11947-020-02527-5] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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15
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Nascimento LGL, Casanova F, Silva NFN, Teixeira ÁVNDC, Júnior PPDSP, Vidigal MCTR, Stringheta PC, Carvalho AFD. Use of a crosslinked casein micelle hydrogel as a carrier for jaboticaba (Myrciaria cauliflora) extract. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105872] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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16
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Chin K, Kim GH, Kim HE. Controlling Ingredients for Healthier Meat Products: Clean Label. MEAT AND MUSCLE BIOLOGY 2020. [DOI: 10.22175/mmb.9520] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022] Open
Abstract
Many ingredients are incorporated in the manufacture of meat products. Some of them are necessary to improve flavor, taste, and texture of meat products. However, excessive addition of processing ingredients such as fat, sodium, and other curing agents might cause health problems such as obesity, diabetes, and chronic diseases. Therefore, it is recommended that the minimum amount necessary of these ingredients be incorporated in the manufacture of meat products. This review summarizes minimum levels of key ingredients for the manufacture of meat products with maximum palatability. Functional ingredients that should be added in the process of meat products are also discussed. Thus, the reduction of undesirable ingredients and the addition of functional ingredients could be achieved to develop healthier meat products for consumers.
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Affiliation(s)
- Koo Chin
- Chonnam National University Animal Science
| | | | - Ha Eun Kim
- Chonnam National University Animal Science
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Influence of sodium hexametaphosphate addition on the functional properties of milk protein concentrate solutions containing transglutaminase cross-linked proteins. Int Dairy J 2020. [DOI: 10.1016/j.idairyj.2020.104641] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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18
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Concentration-triggered liquid-to-solid transition of sodium caseinate suspensions as a function of temperature and enzymatic cross-linking. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105464] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
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19
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Power OM, Maidannyk V, McSweeney DJ, Fenelon MA, O'Mahony JA, McCarthy NA. Water sorption and hydration properties of high protein milk powders are influenced by enzymatic crosslinking and calcium chelation. POWDER TECHNOL 2020. [DOI: 10.1016/j.powtec.2020.01.075] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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Duarte L, Matte CR, Bizarro CV, Ayub MAZ. Transglutaminases: part I-origins, sources, and biotechnological characteristics. World J Microbiol Biotechnol 2020; 36:15. [PMID: 31897837 DOI: 10.1007/s11274-019-2791-x] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2019] [Accepted: 12/20/2019] [Indexed: 12/17/2022]
Abstract
The transglutaminases form a large family of intracellular and extracellular enzymes that catalyze cross-links between protein molecules. Transglutaminases crosslinking properties are widely applied to various industrial processes, to improve the firmness, viscosity, elasticity, and water-holding capacity of products in the food and pharmaceutical industries. However, the extremely high costs of obtaining transglutaminases from animal sources have prompted scientists to search for new sources of these enzymes. Therefore, research has been focused on producing transglutaminases by microorganisms, which may present wider scope of use, based on enzyme-specific characteristics. In this review, we present an overview of the literature addressing the origins, types, reactions, and general characterizations of this important enzyme family. A second review will deal with transglutaminases applications in the area of food industry, medicine, pharmaceuticals and biomaterials, as well as applications in the textile and leather industries.
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Affiliation(s)
- Lovaine Duarte
- Biotechnology, Bioprocess, and Biocatalysis Group, Food Science and Technology Institute, Federal University of Rio Grande Do Sul, Av. Bento Gonçalves 9500, PO Box 15090, Porto Alegre, RS, 91501-970, Brazil
| | - Carla Roberta Matte
- Biotechnology, Bioprocess, and Biocatalysis Group, Food Science and Technology Institute, Federal University of Rio Grande Do Sul, Av. Bento Gonçalves 9500, PO Box 15090, Porto Alegre, RS, 91501-970, Brazil
| | - Cristiano Valim Bizarro
- Centro de Pesquisas em Biologia Molecular e Funcional (CPBMF), Pontifícia Universidade Católica do Rio Grande do Sul (PUCRS), 92A Building at TECNOPUC, 4592 Bento Gonçalves Avenue, Porto Alegre, 90650-001, Brazil
| | - Marco Antônio Záchia Ayub
- Biotechnology, Bioprocess, and Biocatalysis Group, Food Science and Technology Institute, Federal University of Rio Grande Do Sul, Av. Bento Gonçalves 9500, PO Box 15090, Porto Alegre, RS, 91501-970, Brazil.
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García-Gómez B, Vázquez-Odériz ML, Muñoz-Ferreiro N, Romero-Rodríguez MÁ, Vázquez M. Interaction between rennet source and transglutaminase in white fresh cheese production: Effect on physicochemical and textural properties. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.108279] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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23
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Hydrolysis by Indigenous Plasmin: Consequences for Enzymatic Cross-Linking and Acid-Induced Gel Formation of Non-Micellar Casein. FOOD BIOPHYS 2019. [DOI: 10.1007/s11483-019-09601-2] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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24
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Abbate RA, Raak N, Boye S, Janke A, Rohm H, Jaros D, Lederer A. Asymmetric flow field flow fractionation for the investigation of caseins cross-linked by microbial transglutaminase. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.01.043] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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García‐Gómez B, Romero‐Rodríguez Á, Vázquez‐Odériz L, Muñoz‐Ferreiro N, Vázquez M. Sensory quality and consumer acceptance of skim yoghurt produced with transglutaminase at pilot plant scale. INT J DAIRY TECHNOL 2019. [DOI: 10.1111/1471-0307.12595] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Belén García‐Gómez
- Faculty of Veterinary Science Department of Analytical Chemistry University of Santiago de Compostela 27002 Lugo Spain
| | - Ángeles Romero‐Rodríguez
- Faculty of Veterinary Science Department of Analytical Chemistry University of Santiago de Compostela 27002 Lugo Spain
| | - Lourdes Vázquez‐Odériz
- Faculty of Veterinary Science Department of Analytical Chemistry University of Santiago de Compostela 27002 Lugo Spain
| | - Nieves Muñoz‐Ferreiro
- Department of Statistics, Mathematical Analysis and Optimization University of Santiago de Compostela 27002 Lugo Spain
| | - Manuel Vázquez
- Faculty of Veterinary Science Department of Analytical Chemistry University of Santiago de Compostela 27002 Lugo Spain
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Raak N, Brehm L, Abbate RA, Henle T, Lederer A, Rohm H, Jaros D. Self-association of casein studied using enzymatic cross-linking at different temperatures. FOOD BIOSCI 2019. [DOI: 10.1016/j.fbio.2019.01.016] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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Nogueira MH, Tavares GM, Nogueira Silva NF, Casanova F, Stringheta PC, Gaucheron F, Teixeira AV, Perrone IT, Carvalho AF. Physico-chemical stability of casein micelles cross-linked by transglutaminase as a function of acidic pH. FOOD STRUCTURE-NETHERLANDS 2019. [DOI: 10.1016/j.foostr.2018.100103] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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28
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Fungal Enzymes for the Textile Industry. RECENT ADVANCEMENT IN WHITE BIOTECHNOLOGY THROUGH FUNGI 2019. [DOI: 10.1007/978-3-030-10480-1_14] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
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Raak N, Schöne C, Rohm H, Jaros D. Acid-induced gelation of enzymatically cross-linked caseinate in different ionic milieus. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.01.037] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
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Kilic-Akyilmaz M, Kocaman E, Gulsunoglu Z, Sagdic-Oztan C, Mavazekhan SM. Changes in physicochemical properties and gelation behaviour of caseinomacropeptide isolate by treatment with transglutaminase. Int Dairy J 2018. [DOI: 10.1016/j.idairyj.2018.04.005] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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31
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Heterologous signal peptides-directing secretion of Streptomyces mobaraensis transglutaminase by Bacillus subtilis. Appl Microbiol Biotechnol 2018; 102:5533-5543. [PMID: 29691630 DOI: 10.1007/s00253-018-9000-y] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2018] [Revised: 04/05/2018] [Accepted: 04/07/2018] [Indexed: 10/17/2022]
Abstract
Microbial transglutaminase (MTG) from Streptomyces mobaraensis has been widely used for crosslinking proteins in order to acquire products with improved properties. To improve the yield and enable a facile and efficient purification process, recombinant vectors, harboring various heterologous signal peptide-encoding fragments fused to the mtg gene, were constructed in Escherichia coli and then expressed in Bacillus subtilis. Signal peptides of both WapA and AmyQ (SP wapA and SP amyQ ) were able to direct the secretion of pre-pro-MTG into the medium. A constitutive promoter (P hpaII ) was used for the expression of SP wapA -mtg, while an inducible promoter (P lac ) was used for SP amyQ -mtg. After purification from the supernatant of the culture by immobilized metal affinity chromatography and proteolysis by trypsin, 63.0 ± 0.6 mg/L mature MTG was released, demonstrated to have 29.6 ± 0.9 U/mg enzymatic activity and shown to crosslink soy protein properly. This is the first report on secretion of S. mobaraensis MTG from B. subtilis, with similar enzymatic activities and yields to that produced from Escherichia coli, but enabling a much easier purification process.
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Gelation behaviors of denaturated pea albumin and globulin fractions during transglutaminase treatment. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2017.11.005] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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Chen L, Li Y, Han J, Yuan D, Lu Z, Zhang L. Influence of transglutaminase-induced modification of milk protein concentrate (MPC) on yoghurt texture. Int Dairy J 2018. [DOI: 10.1016/j.idairyj.2017.10.001] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Size Separation Techniques for the Characterisation of Cross-Linked Casein: A Review of Methods and Their Applications. SEPARATIONS 2018. [DOI: 10.3390/separations5010014] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022] Open
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Abstract
Consumers' expectations from a dairy product have changed dramatically during the last two decades. People are now more eager to purchase more nutritious dairy foods with improved sensory characteristics. Dairy industry has made many efforts to meet such expectations and numerious production strategies and alternatives have been developed over the years including non-thermal processing, membrane applications, enzymatic modifications of milk components, and so on. Among these novel approaches, transglutaminase (TG)-mediated modifications of milk proteins have become fairly popular and such modifications in dairy proteins offer many advantages to the dairy industry. Since late 1980s, a great number of researches have been done on TG applications in milk and dairy products. Especially, milk proteins-based edible films and gels from milk treated with TG have found many application fields at industrial level. This chapter reviews the characteristics of microbial-origin TG as well as its mode of action and recent developments in TG applications in dairy technology.
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Gharibzahedi SMT, Yousefi S, Chronakis IS. Microbial transglutaminase in noodle and pasta processing. Crit Rev Food Sci Nutr 2017; 59:313-327. [PMID: 28857615 DOI: 10.1080/10408398.2017.1367643] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Abstract
Nowadays, there is an aggressive rate in consumption of noodles and pasta products throughout the world. Consumer acceptability and preference of these functional products can be promoted by the discovery of novel knowledge to improve their formulation and quality. The development of fortified-formulations for noodles and pasta products based on microbial transglutaminase (MTGase) can guarantee the shelf life extension with minimum quality losses. The current review focuses on recent trends and future prospects of MTGase utilization in the structural matrix of noodles and pasta products and represents the quality changes of cooking loss, texture, microstructure, color and sensory attributes of the MTGase-incorporated products. Digestibility, nutritional and health aspects of the MTGase-enriched formulations are also reviewed with a vision toward physical functions and safety outcomes of MTGases isolated from new microbial sources. The high potential of MTGase in developing commercial noodles and pasta products is successfully demonstrated. MTGase by modifying the crystallinity or molecular structure via covalent crosslinks between protein molecules strengthens the doughs stability and the textural characteristics of final products with the low- or high-protein flour. Compared with the control samples, the MTGase-supplemented products indicate slower digestion rates and better sensory and cooking properties without any remarkable color instability.
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Affiliation(s)
| | - Shima Yousefi
- b College of Food Science and Technology, Science and Research Branch , Islamic Azad University , Tehran , Iran
| | - Ioannis S Chronakis
- c Nano-Bio Science Research Group, DTU-Food , Technical University of Denmark , Soltofts Plads , Lyngby , Denmark
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Sequential ultrasound and transglutaminase treatments improve functional, rheological, and textural properties of whey protein concentrate. INNOV FOOD SCI EMERG 2017. [DOI: 10.1016/j.ifset.2017.08.013] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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38
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Kaisersberger Vincek M, Mor A, Gorgieva S, Kokol V. Antibacterial activity and cytotoxycity of gelatine-conjugated lysine-based peptides. J Biomed Mater Res A 2017; 105:3110-3126. [PMID: 28771959 DOI: 10.1002/jbm.a.36164] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2017] [Revised: 06/30/2017] [Accepted: 07/28/2017] [Indexed: 12/21/2022]
Abstract
The effect of the coupling approach (chemical by using carbodiimide chemistry, and enzymatic by using transglutaminase) of a hydrophilic ɛ-poly-L-lysine (ɛPL) and a structurally-hydrophobic oligo-acyl-lysyl (OAK) to a gelatine (GEL) macromolecule, and their antibacterial activity against Gram-negative E. coli and Gram-positive S. aureus bacteria, as well as cytotoxicity to human osteoblast cells was studied as potential macromolecules for biomedical applications. Different spectroscopic (ultraviolet-visible, infrared, fluorescence, and electron paramagnetic resonance) and separation (size-exclusion chromatography and capillary zone electrophoresis) techniques, as well as zeta-potential analysis were performed to confirm the ɛPL/OAK covalent coupling and to determine their amount and orientation of the immobilization. The highest and kinetically the fastest reduction of bacteria (≥77% against E. coli vs. ≥82% against S. aureus) was achieved with GEL functionalized with ɛPL/OAK by the chemical grafting-to approach being correlated with conformationally the highly-flexible ˝brush-like˝ orientation linkage of peptides, enable its targeted and rapid interactions with bacteria membrane. The up to 400-fold lower yield of OAKs being immobilized may be related also to its cationic charge and hydrophobic alkyl chain moieties, compared to more hydrophilic ɛPL easily causing random polymerization and self-conjugation. The ɛPL/OAK-functionalized GEL did not induce citotoxicity to osteoblasts, even at ∼25-fold higher concentration than bacterial minimum inhibitory (MIC) concentration of ɛPL/OAK. © 2017 Wiley Periodicals, Inc. J Biomed Mater Res Part A: 105A: 3110-3126, 2017.
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Affiliation(s)
- Maja Kaisersberger Vincek
- Faculty of Mechanical Engineering, Institute of Engineering Materials and Design, University of Maribor, Maribor, Slovenia
| | - Amram Mor
- Department of Biotechnology & Food Engineering, Technion-Israel Institute of Technology, Haifa, Israel
| | - Selestina Gorgieva
- Faculty of Mechanical Engineering, Institute of Engineering Materials and Design, University of Maribor, Maribor, Slovenia
| | - Vanja Kokol
- Faculty of Mechanical Engineering, Institute of Engineering Materials and Design, University of Maribor, Maribor, Slovenia
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39
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Kizzie-Hayford N, Jaros D, Rohm H. Enrichment of tiger nut milk with microbial transglutaminase cross-linked protein improves the physico-chemical properties of the fermented system. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.03.046] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
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40
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Cassie N, Anderson RL, Wilson D, Pawsey A, Mercer JG, Barrett P. Body weight loss, effective satiation and absence of homeostatic neuropeptide compensation in male Sprague Dawley rats schedule fed a protein crosslinked diet. Appetite 2017; 117:234-246. [PMID: 28687371 DOI: 10.1016/j.appet.2017.06.029] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2017] [Revised: 06/27/2017] [Accepted: 06/29/2017] [Indexed: 01/11/2023]
Abstract
Food structure contributes to the induction of satiation and the maintenance of satiety following intake of a meal. There is evidence from human studies that protein-crosslinking of a milk-protein based meal may enhance satiety, but the mechanism underpinning this effect is unknown. We investigated whether a rat model would respond in a similar manner and might provide mechanistic insight into enhanced satiety by structural modification of a food source. Rats were schedule fed a modified AIN-93M based diet in a liquid form or protein-crosslinked to produce a soft-solid form. This was compared to a modified AIN-93M solid diet. Average daily caloric intake was in the order solid > liquid > crosslinked. Body composition was unaltered in the solid group, but there was a loss of fat in the liquid group and a loss of lean and fat tissue in the crosslinked group. Compared to rats fed a solid diet, acute responses in circulating GLP-1, leptin and insulin were eliminated or attenuated in rats fed a liquid or crosslinked diet. Quantification of homeostatic neuropeptide expression in the hypothalamus showed elevated levels of Npy and Agrp in rats fed the liquid diet. Measurement of food intake after a scheduled meal indicated that reduced energy intake of liquid and crosslinked diets is not due to enhancement of satiety. When continuously available ad-libitum, rats fed a liquid diet showed reduced weight gain despite greater 24 h caloric intake. During the dark phase, caloric intake was reduced, but compensated for during the light phase. We conclude that structural modification from a liquid to a solidified state is beneficial for satiation, with less of a detrimental effect on metabolic parameters and homeostatic neuropeptides.
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Affiliation(s)
- Nikki Cassie
- Rowett Institute, University of Aberdeen, Foresterhill, Aberdeen AB25 2ZD, United Kingdom
| | - Richard L Anderson
- Rowett Institute, University of Aberdeen, Foresterhill, Aberdeen AB25 2ZD, United Kingdom
| | - Dana Wilson
- Rowett Institute, University of Aberdeen, Foresterhill, Aberdeen AB25 2ZD, United Kingdom
| | - Anne Pawsey
- Rowett Institute, University of Aberdeen, Foresterhill, Aberdeen AB25 2ZD, United Kingdom
| | - Julian G Mercer
- Rowett Institute, University of Aberdeen, Foresterhill, Aberdeen AB25 2ZD, United Kingdom
| | - Perry Barrett
- Rowett Institute, University of Aberdeen, Foresterhill, Aberdeen AB25 2ZD, United Kingdom.
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Li H, Cui Y, Zhang L, Zhang L, Liu H, Yu J. Optimization of recombinant Zea mays transglutaminase production and its influence on the functional properties of yogurt. Food Sci Biotechnol 2017; 26:723-730. [PMID: 30263597 DOI: 10.1007/s10068-017-0083-5] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2016] [Revised: 01/01/2017] [Accepted: 01/31/2017] [Indexed: 12/30/2022] Open
Abstract
The requirements for the production of optimized Zea mays transglutaminase (TGZo) using Pichia pastoris GS115 (pPIC9K-tgzo) were optimized in this study. Plackett-Burman design was used to screen variables that significantly influence TGZo production. Oleic acid, methanol, and loading volume were identified as the most significant parameters. Central composite design was employed to determine the optimal level of these three parameters for TGZo production. Results showed that 1078 mU/mL of TGZo activity and 7.6 mg/L of TGZo production were obtained under conditions of 0.07% oleic acid, 1.31% methanol, and 7.36% loading volume. To explore the functional characteristics of TGZo, it was used in yogurt. It was found that the addition of TGZo could produce yogurt with stronger acid gel and higher consistency, cohesiveness, index of viscosity, and apparent viscosity than the untreated product. Therefore, TGZo can be used as a substitute for microbial transglutaminase in the yogurt, even in the food industry.
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Affiliation(s)
- Hongbo Li
- 1School of Food and Engineering and Biological Technology, Tianjin University of Science & Technology, Tianjin, 300457 China
| | - Yanhua Cui
- 2School of Food Science and Engineering, Harbin Institute of Technology, Harbin, 150090 Heilongjiang China
| | - Lanwei Zhang
- 2School of Food Science and Engineering, Harbin Institute of Technology, Harbin, 150090 Heilongjiang China
| | - Lili Zhang
- 3College of Food Science, Northeast Agricultural University, Harbin, 150030 Heilongjiang China
| | - Hui Liu
- 2School of Food Science and Engineering, Harbin Institute of Technology, Harbin, 150090 Heilongjiang China
| | - Jinghua Yu
- 1School of Food and Engineering and Biological Technology, Tianjin University of Science & Technology, Tianjin, 300457 China
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Milczek EM. Commercial Applications for Enzyme-Mediated Protein Conjugation: New Developments in Enzymatic Processes to Deliver Functionalized Proteins on the Commercial Scale. Chem Rev 2017. [DOI: 10.1021/acs.chemrev.6b00832] [Citation(s) in RCA: 71] [Impact Index Per Article: 10.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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43
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Technological tools to include whey proteins in cheese: Current status and perspectives. Trends Food Sci Technol 2017. [DOI: 10.1016/j.tifs.2017.04.007] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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Raak N, Rohm H, Jaros D. Enzymatic Cross-Linking of Casein Facilitates Gel Structure Weakening Induced by Overacidification. FOOD BIOPHYS 2017. [DOI: 10.1007/s11483-017-9483-6] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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45
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Romeih E, Walker G. Recent advances on microbial transglutaminase and dairy application. Trends Food Sci Technol 2017. [DOI: 10.1016/j.tifs.2017.02.015] [Citation(s) in RCA: 55] [Impact Index Per Article: 7.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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46
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Cross-linking with microbial transglutaminase: Isopeptide bonds and polymer size as drivers for acid casein gel stiffness. Int Dairy J 2017. [DOI: 10.1016/j.idairyj.2016.10.015] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Ibrahim OA, Nour MM, Khorshid MA, El-Hofi MA, El-Tanboly ESE, Abd-Rabou NS. UF-white Soft Cheese Cross-linked by Rosemary Transglutaminase. ACTA ACUST UNITED AC 2016. [DOI: 10.3923/ijds.2017.64.72] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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48
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Domagała J, Najgebauer-Lejko D, Wieteska-Śliwa I, Sady M, Wszołek M, Bonczar G, Filipczak-Fiutak M. Influence of milk protein cross-linking by transglutaminase on the rennet coagulation time and the gel properties. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2016; 96:3500-3507. [PMID: 26585165 DOI: 10.1002/jsfa.7534] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/27/2015] [Revised: 10/22/2015] [Accepted: 11/17/2015] [Indexed: 06/05/2023]
Abstract
BACKGROUND Transglutaminase (TGase) modifies milk proteins by cross-linking of caseins, with increased cheese yield being the main technological benefit. In the present work the influence of TGase addition in different concentrations (0, 1, 2 and 3 U g(-1) protein in the system) and under different incubation conditions (0 h, 40 °C/2 h, 25 °C/4 h and 5 °C/16 h) on the rennet coagulation time (RCT) and the comprehensive rennet gel properties were investigated. RESULTS Modification of milk proteins by TGase in a concentration-dependent manner caused longer RCT and lower gel firmness. The highest TGase concentration and incubation at 40 °C for 2 h resulted in the longest RCT and the lowest gel firmness. Rennet gels obtained from TGase modified milk were characterised by significantly lower values of texture parameters, lower syneresis and were composed of smaller casein micelles, thinner chains and smaller clusters than those obtained from the control milk. The content of whey proteins in the gel from modified milk was higher and the content of individual casein fractions in the milk samples and rennet gels decreased upon TGase modification. CONCLUSION Rennet cheese with modified textural and nutritional properties and improved yield can be obtained upon TGase modification but simultaneous addition of rennet and TGase is recommended. © 2015 Society of Chemical Industry.
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Affiliation(s)
- Jacek Domagała
- Department of Animal Products Technology, Faculty of Food Technology, University of Agriculture in Krakow, Balicka 122, 30-149, Krakow, Poland
| | - Dorota Najgebauer-Lejko
- Department of Animal Products Technology, Faculty of Food Technology, University of Agriculture in Krakow, Balicka 122, 30-149, Krakow, Poland
| | - Ilona Wieteska-Śliwa
- Department of Animal Products Technology, Faculty of Food Technology, University of Agriculture in Krakow, Balicka 122, 30-149, Krakow, Poland
| | - Marek Sady
- Department of Animal Products Technology, Faculty of Food Technology, University of Agriculture in Krakow, Balicka 122, 30-149, Krakow, Poland
| | - Monika Wszołek
- Department of Animal Products Technology, Faculty of Food Technology, University of Agriculture in Krakow, Balicka 122, 30-149, Krakow, Poland
| | - Genowefa Bonczar
- Department of Animal Products Technology, Faculty of Food Technology, University of Agriculture in Krakow, Balicka 122, 30-149, Krakow, Poland
| | - Magda Filipczak-Fiutak
- Department of Animal Products Technology, Faculty of Food Technology, University of Agriculture in Krakow, Balicka 122, 30-149, Krakow, Poland
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Chen Z, Shi X, Xu J, Du Y, Yao M, Guo S. Gel properties of SPI modified by enzymatic cross-linking during frozen storage. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2016.01.001] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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