1
|
OUP accepted manuscript. Nutr Rev 2022; 80:2002-2016. [DOI: 10.1093/nutrit/nuac019] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
|
2
|
A new sight on soy isoflavones during the whole soy sauce fermentation process by UPLC-MS/MS. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112249] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
|
3
|
Sassi S, Wan‐Mohtar WAAQI, Jamaludin NS, Ilham Z. Recent progress and advances in soy sauce production technologies: A review. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15799] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Soumaya Sassi
- Functional Omics and Bioprocess Development Laboratory Institute of Biological Sciences Faculty of Science Universiti Malaya Kuala Lumpur Malaysia
- Biomass Energy Laboratory Faculty of Science Universiti Malaya Kuala Lumpur Malaysia
| | - Wan Abd Al Qadr Imad Wan‐Mohtar
- Functional Omics and Bioprocess Development Laboratory Institute of Biological Sciences Faculty of Science Universiti Malaya Kuala Lumpur Malaysia
- Bioresources and Bioprocessing Research Group Faculty of Science Universiti Malaya Kuala Lumpur Malaysia
| | | | - Zul Ilham
- Biomass Energy Laboratory Faculty of Science Universiti Malaya Kuala Lumpur Malaysia
- Bioresources and Bioprocessing Research Group Faculty of Science Universiti Malaya Kuala Lumpur Malaysia
| |
Collapse
|
4
|
Wei G, Regenstein JM, Zhou P. The fermentation-time dependent proteolysis profile and peptidomic analysis of fermented soybean curd. J Food Sci 2021; 86:3422-3433. [PMID: 34250594 DOI: 10.1111/1750-3841.15823] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2021] [Revised: 06/11/2021] [Accepted: 06/15/2021] [Indexed: 11/29/2022]
Abstract
The proteolysis and peptidomic profiles and potential bioactivities of fermented soybean curd (furu) during fermentation were studied. The degree of protein hydrolysis (DH) and peptide content significantly increased with fermentation time (p < 0.05), and reached the highest levels after ripening for 90 days. The variety and abundance of bioactive peptides in furu samples were fermentation-time dependent, and furu ripening for 30 and 90 days showed the highest similarity. An ACE-inhibitor and antioxidant peptides were the two main bioactive peptide components, and their abundance and bioactivities exhibited a significant increase with fermentation and reached the maximum levels at 90 days. All these results indicated that microbial fermentation is an effective way to obtain bioactive peptides with soy-based fermented products, and their effects on health might be explored in future studies. PRACTICAL APPLICATION: This work indicated that microbial fermentation is an effective way to obtain bioactive peptides with soy-based fermented products.
Collapse
Affiliation(s)
- Guanmian Wei
- College of Food Science and Technology, Hebei Agricultural University, Baoding, China
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Joe M Regenstein
- Department of Food Science, Cornell University, Ithaca, New York, USA
| | - Peng Zhou
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
| |
Collapse
|
5
|
Zhou Y, Chen S, Wang X, Zhang H. Nonvolatile taste compounds of Shanghai smoked fish: A novel three stages control techniques. Food Sci Nutr 2021; 9:87-98. [PMID: 33473273 PMCID: PMC7802575 DOI: 10.1002/fsn3.1960] [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: 06/26/2020] [Revised: 09/25/2020] [Accepted: 10/07/2020] [Indexed: 11/10/2022] Open
Abstract
In this work, the effect of processing stages including first soaking (FS), frying after first soaking (FFS), and second soaking (SS) on nonvolatile taste compounds of Shanghai smoked fish was investigated using high-performance liquid chromatography (HPLC) and automatic amino acid analyzer. Results showed that the contents of free amino acids (FAAs) ranged from 396.94 to 585.79 mg/100 g and 5'-inosine monophosphate (IMP, as main umami nucleotide) from 215.91 to 284.56 mg/100 g in Shanghai smoked fish, respectively. Moreover, the contents of Glu and Gly as main umami amino acids ranged from 1.64 to 107.32 mg/100 g and 61.61 to 108.88 mg/100 g, respectively. TAV values of IMP, Asp, and Glu in Shanghai smoked fish reached 11.38, 2.73, and 21.46, respectively. The obvious difference could be observed using principal component analysis (PCA) in three processing stages of Shanghai smoked fish. Therefore, probing into the nonvolatile flavor of Shanghai smoked fish could not only enrich the theoretical basis of flavor chemistry in freshwater fish fields, but probe into the formation mechanisms of taste compounds in further study.
Collapse
Affiliation(s)
- Yu Zhou
- Laboratory of Aquatic Products Quality & Safety Risk Assessment (Shanghai) at China Ministry of AgricultureShanghai Ocean UniversityShanghaiChina
- College of Food Science and TechnologyShanghai Ocean UniversityShanghaiChina
| | - Shunsheng Chen
- Laboratory of Aquatic Products Quality & Safety Risk Assessment (Shanghai) at China Ministry of AgricultureShanghai Ocean UniversityShanghaiChina
- College of Food Science and TechnologyShanghai Ocean UniversityShanghaiChina
- National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai)Shanghai Ocean UniversityShanghaiChina
| | - Xichang Wang
- Laboratory of Aquatic Products Quality & Safety Risk Assessment (Shanghai) at China Ministry of AgricultureShanghai Ocean UniversityShanghaiChina
- College of Food Science and TechnologyShanghai Ocean UniversityShanghaiChina
- National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai)Shanghai Ocean UniversityShanghaiChina
| | - Hongcai Zhang
- Laboratory of Aquatic Products Quality & Safety Risk Assessment (Shanghai) at China Ministry of AgricultureShanghai Ocean UniversityShanghaiChina
- College of Food Science and TechnologyShanghai Ocean UniversityShanghaiChina
- National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai)Shanghai Ocean UniversityShanghaiChina
- School of Agriculture and BiologyShanghai Jiao Tong UniversityShanghaiChina
| |
Collapse
|
6
|
Diez-Simon C, Eichelsheim C, Mumm R, Hall RD. Chemical and Sensory Characteristics of Soy Sauce: A Review. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:11612-11630. [PMID: 32880168 PMCID: PMC7581291 DOI: 10.1021/acs.jafc.0c04274] [Citation(s) in RCA: 71] [Impact Index Per Article: 17.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/05/2023]
Abstract
Soy sauce is a fermented product, and its flavor is a complex mixture of individual senses which, in combination, create a strong palatable condiment for many Eastern and Western dishes. This Review focuses on our existing knowledge of the chemical compounds present in soy sauce and their potential relevance to the flavor profile. Taste is dominated by umami and salty sensations. Free amino acids, nucleotides, and small peptides are among the most important taste-active compounds. Aroma is characterized by caramel-like, floral, smoky, malty, and cooked potato-like odors. Aroma-active volatiles are chemically diverse including acids, alcohols, aldehydes, esters, furanones, pyrazines, and S-compounds. The origin of all compounds relates to both the raw ingredients and starter cultures used as well as the parameters applied during production. We are only just starting to help develop innovative studies where we can combine different analytical platforms and chemometric analysis to link flavor attributes to chemical composition.
Collapse
Affiliation(s)
- Carmen Diez-Simon
- Laboratory
of Plant Physiology, Wageningen University
and Research, Droevendaalsesteeg 1, Wageningen 6708 PB, The Netherlands
- Netherlands
Metabolomics Centre, Einsteinweg 55, Leiden 2333 CC, The Netherlands
- Tel.: +31 619958550.
| | - Charlotte Eichelsheim
- Laboratory
of Plant Physiology, Wageningen University
and Research, Droevendaalsesteeg 1, Wageningen 6708 PB, The Netherlands
| | - Roland Mumm
- Netherlands
Metabolomics Centre, Einsteinweg 55, Leiden 2333 CC, The Netherlands
- Wageningen
Research (Bioscience), Wageningen University
and Research, Droevendaalsesteeg 1, Wageningen 6708 PB, The Netherlands
| | - Robert D. Hall
- Laboratory
of Plant Physiology, Wageningen University
and Research, Droevendaalsesteeg 1, Wageningen 6708 PB, The Netherlands
- Netherlands
Metabolomics Centre, Einsteinweg 55, Leiden 2333 CC, The Netherlands
- Wageningen
Research (Bioscience), Wageningen University
and Research, Droevendaalsesteeg 1, Wageningen 6708 PB, The Netherlands
| |
Collapse
|
7
|
Neuroactive compounds in foods: Occurrence, mechanism and potential health effects. Food Res Int 2019; 128:108744. [PMID: 31955786 DOI: 10.1016/j.foodres.2019.108744] [Citation(s) in RCA: 89] [Impact Index Per Article: 17.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2019] [Revised: 10/01/2019] [Accepted: 10/04/2019] [Indexed: 02/07/2023]
Abstract
Neuroactive compounds are synthesized by certain plants and microorganisms by undertaking different tasks, especially as a stress response. Most common neuroactive compounds in foods are gamma-aminobutyric acid (GABA), serotonin, melatonin, kynurenine, kynurenic acid, dopamine, norepinephrine, histamine, tryptamine, tyramine and β-phenylethylamine. Fermented foods contain some of these compounds, which can affect human health and mood. Moreover, food processing such as roasting and malting alter amount and profile of neuroactive compounds in foods. In addition to plant-origin and microbially-formed neuroactive compounds in foods, these substances are also formed by gut microbiota, which is the most attractive subject to assess the interaction between gut microbiota and mental health. The discovery of microbiota-gut-brain axis calls for the investigation of the effects of diet on the formation of neuroactive compounds in the gut. Furthermore, probiotics and prebiotics are indispensable elements for the understanding of the food-mood relationship. The focus of this comprehensive review is to investigate the neuroactive compounds found naturally in foods or formed during fermentation. Their formation pathways in humans, plants and microorganisms, potential health effects, effects of diet on the formation of microbial metabolites including neuroactive compounds in the gut are discussed throughout this review. Furthermore, the importance of gut-brain axis, probiotics and prebiotics are discussed.
Collapse
|
8
|
Li H, Lin L, Feng Y, Zhao M, Li X, Zhu Q, Xiao Z. Enrichment of antioxidants from soy sauce using macroporous resin and identification of 4-ethylguaiacol, catechol, daidzein, and 4-ethylphenol as key small molecule antioxidants in soy sauce. Food Chem 2017; 240:885-892. [PMID: 28946355 DOI: 10.1016/j.foodchem.2017.08.001] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2017] [Revised: 07/31/2017] [Accepted: 08/01/2017] [Indexed: 11/25/2022]
Abstract
The adsorption and desorption characteristics of seven macroporous resins on the antioxidants in soy sauce were investigated. SP-207 and SP-825 resins possessing good adsorption and desorption capacities were studied further. The pseudo-second-order kinetics and Langmuir isotherm models were demonstrated to be appropriate to describe the whole exothermic and physical adsorption processes of antioxidants onto resins. The 60% ethanol eluted fraction from soy sauce purified by SP-825 resin column possessed the strongest antioxidant activity. The antioxidant activities and contents of typical soy isoflavones, furanones, pyranones, and phenolic acids in soy sauce were determined. These compounds contributed to 50.02% of the total antioxidant activity of the SP-60% fraction. The key small molecule antioxidant compounds in soy sauce were identified as 4-ethylguaiacol, catechol, daidzein, and 4-ethylphenol by the antioxidants omission experiments. Additionally, the purified active fraction with high contents of antioxidants from soy sauce could be applied as bioactive ingredient in food industry.
Collapse
Affiliation(s)
- Huipin Li
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; Guangdong Food Green Processing and Nutrition Regulation Technologies Research Center, Guangzhou 510640, China
| | - Lianzhu Lin
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; Guangdong Food Green Processing and Nutrition Regulation Technologies Research Center, Guangzhou 510640, China
| | - Yunzi Feng
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; Guangdong Food Green Processing and Nutrition Regulation Technologies Research Center, Guangzhou 510640, China.
| | - Mouming Zhao
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; Guangdong Food Green Processing and Nutrition Regulation Technologies Research Center, Guangzhou 510640, China; Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University, Beijing 100048, China; Shanghai Institute of Technology, Shanghai 201418, China.
| | - Xiuting Li
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University, Beijing 100048, China
| | - Qiyuan Zhu
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; Guangdong Food Green Processing and Nutrition Regulation Technologies Research Center, Guangzhou 510640, China
| | - Zuobing Xiao
- Shanghai Institute of Technology, Shanghai 201418, China
| |
Collapse
|