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Yunindanova MB, Putri SP, Novarianto H, Fukusaki E. Characteristics of kopyor coconut (Cocos nucifera L.) using sensory analysis and metabolomics-based approach. J Biosci Bioeng 2024; 138:44-53. [PMID: 38614830 DOI: 10.1016/j.jbiosc.2024.02.008] [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: 10/18/2023] [Revised: 02/14/2024] [Accepted: 02/21/2024] [Indexed: 04/15/2024]
Abstract
Kopyor is a coconut with unique characteristics from Indonesia, one of the largest coconut producers in the world. Kopyor is an edible mature coconut with soft endosperm. Although this fruit is one of the most popular coconuts in the world, there are limited studies on its properties, including its sensory attributes and metabolite profiles. This study investigates the characteristics of kopyor using sensory evaluation, a widely targeted metabolomics approach, and multivariate analysis. The liquid (water) and solid (flesh) endosperms were collected as the samples. The results showed that kopyor has characteristics that distinguish it from normal mature and young coconuts. Kopyor water has a milky, creamy, nutty, bitter, and astringent taste with an oily aftertaste and mouthfeel. Kopyor flesh is soft and moist and gives a sandy mouth feel. This study analyzed the sensory attributes of the kopyor endosperm for the first time and compared it with those of normal mature and young coconuts. A gas chromatography mass spectrometry analysis showed that kopyor contained wider variety of metabolites than normal coconuts of the same age. Based on the differential analysis and orthogonal projections to latent structures-regression, kopyor water was characterized by the accumulation of flavor-related metabolites, such as amino acids and organic acids, which contributed to its sensory complexity. This study solidified the effects of maturation and endosperm type on metabolite accumulation in kopyor endosperm. This pioneering information will lead to the future use of kopyor and other unique coconuts worldwide for food, contributing to the sustainability of the coconut industry.
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Affiliation(s)
- Mercy Bientri Yunindanova
- Department of Biotechnology, Graduate School of Engineering, Osaka University, 2-1 Yamadaoka, Suita, Osaka 565-0871, Japan; Study Program of Agrotechnology, Faculty of Agriculture, Universitas Sebelas Maret, Jl. Ir Sutami No. 36A, Jebres, Surakarta City, Central Java 57126, Indonesia
| | - Sastia Prama Putri
- Department of Biotechnology, Graduate School of Engineering, Osaka University, 2-1 Yamadaoka, Suita, Osaka 565-0871, Japan; Industrial Biotechnology Initiative Division, Institute for Open and Transdisciplinary Research Initiatives, 2-1 Yamadaoka, Suita, Osaka 565-0871, Japan.
| | - Hengky Novarianto
- National Research and Innovation Agency (BRIN), Jl. Pingkan Matindas No. 92, Dendengan Dalam, Kec. Tikala, Kota Manado, Sulawesi Utara 95127, Indonesia
| | - Eiichiro Fukusaki
- Department of Biotechnology, Graduate School of Engineering, Osaka University, 2-1 Yamadaoka, Suita, Osaka 565-0871, Japan; Industrial Biotechnology Initiative Division, Institute for Open and Transdisciplinary Research Initiatives, 2-1 Yamadaoka, Suita, Osaka 565-0871, Japan; Osaka University Shimadzu Omics Innovation Research Laboratories, International Center for Biotechnology, Osaka University, 2-1 Yamadaoka, Suita, Osaka 565-0871, Japan
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2
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To KV, Dahlgren C, Zhang X, Wang S, Wipf DO, Schilling MW, Dinh T. Inosine 5'- monophosphate derived umami taste intensity of beef determination by electrochemistry and chromatography. Meat Sci 2023; 206:109343. [PMID: 37717339 DOI: 10.1016/j.meatsci.2023.109343] [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: 07/07/2023] [Revised: 09/10/2023] [Accepted: 09/12/2023] [Indexed: 09/19/2023]
Abstract
The umami sensation contributes to beef taste and acceptability. Inosine 5'- monophosphate (IMP), the most abundant 5'-ribonucleotide in meat, is known to impart an umami taste without the undesired side effects commonly associated with glutamate. Nevertheless, the investigation of IMP's role in beef flavor has thus far been overlooked. Traditional methods for detecting IMP have relied on liquid chromatography coupled with ultraviolet spectroscopy or mass spectrometry techniques. However, these methods are not practical for production settings due to the complexity and resource demands of sophisticated laboratory techniques. Alternative methods like cyclic voltammetry might offer more practical solutions for rapidly detecting IMP. The objectives of this study were to evaluate the efficiency of using electrochemistry and chromatography on differentiating beef strips spiked with different IMP contents. The IMP threshold was 0.30 mM determined by a trained panel using the Best Estimates Threshold method. Beef strip steaks of USDA Prime, Choice, and Select were spiked at 0.30 and 0.60 mM of IMP, based on green weight and an estimated moisture content of 65%. In this study, differences in the IMP content of steaks were not detected by liquid chromatography-mass spectrometry. However, the cyclic voltammetry approach differentiated IMP concentrations at 0.50 mM or above in aqueous solutions and subsequentially meat extracts from the buffered blank solutions. In conclusion, cyclic voltammetry holds potential as a rapid and effective approach for detecting IMP in beef and other meat products, offering promising applications for future research.
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Affiliation(s)
- K Virellia To
- Department of Food Science and Technology, Virginia Polytechnic Institute and State University, Blacksburg, VA 24060, USA
| | - Chelsie Dahlgren
- Department of Animal and Dairy Science, Mississippi State University, Mississippi State, MS 39762, USA
| | - Xue Zhang
- Department of Food Science, Nutrition, and Health Promotion, Mississippi State University, Mississippi State, MS 39762, USA
| | - Shangshang Wang
- Department of Animal and Dairy Science, Mississippi State University, Mississippi State, MS 39762, USA
| | - David O Wipf
- Department of Chemistry, Mississippi State University, Mississippi State, MS 39762, USA
| | - M Wes Schilling
- Department of Food Science, Nutrition, and Health Promotion, Mississippi State University, Mississippi State, MS 39762, USA
| | - Thu Dinh
- Tyson Foods Inc., Springdale, AR 72762, USA.
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3
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Chen W, Yan J, Zheng S, Suo J, Lou H, Song L, Wu J. Integrated Metabolomics, Transcriptome and Functional Analysis Reveal Key Genes Are Involved in Tree Age-Induced Amino Acid Accumulation in Torreya grandis Nuts. Int J Mol Sci 2023; 24:17025. [PMID: 38069348 PMCID: PMC10706915 DOI: 10.3390/ijms242317025] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2023] [Revised: 11/14/2023] [Accepted: 11/27/2023] [Indexed: 12/18/2023] Open
Abstract
Torreya grandis is native Chinese tree species of economic significance, renowned for its long lifespan and the rich nutritional value of its nuts. In this study, we analyzed the morphological characteristics, metabolites, associated gene expressions, and regulatory mechanism in nuts from young (10 years old) and old (1000 years old) T. grandis trees. We observed that the length, width, and weight of nuts from older trees were considerably greater than those from younger trees. Metabolomic analysis revealed that the concentrations of 18 amino acids and derivatives (including histidine and serine) in nuts from older trees were markedly higher than those in nuts from younger trees. Transcriptome and metabolomic correlation analysis identified 16 genes, including TgPK (pyruvate kinase), TgGAPDH (glyceraldehyde 3-phosphate dehydrogenase), and others, which exhibit higher expression levels in older trees compared to younger trees, as confirmed by qRT-PCR. These genes are associated with the biosynthesis of histidine, glutamic acid, tryptophan, and serine. Transient expression of TgPK in tobacco led to increased pyruvate kinase activity and amino acid content (histidine, tryptophan, and serine). Additionally, dual-luciferase assays and yeast one-hybrid results demonstrated that TgWRKY21 positively regulates TgPK expression by directly binding to the TgPK promoter. These findings not only demonstrate the nutritional differences between nuts from young and old trees but also offer fresh insights into the development of nutritional sources and functional components based on nuts from old trees, enriching our understanding of the potential benefits of utilizing nuts from older trees.
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Affiliation(s)
| | | | | | | | | | - Lili Song
- State Key Laboratory of Subtropical Silviculture, Zhejiang A&F University, Hangzhou 311300, China; (W.C.); (J.Y.); (H.L.)
| | - Jiasheng Wu
- State Key Laboratory of Subtropical Silviculture, Zhejiang A&F University, Hangzhou 311300, China; (W.C.); (J.Y.); (H.L.)
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4
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Zhang Z, Chen W, Tao L, Wei X, Gao L, Gao Y, Suo J, Yu W, Hu Y, Yang B, Jiang H, Farag MA, Wu J, Song L. Ethylene treatment promotes umami taste-active amino acids accumulation of Torreya grandis nuts post-harvest by comparative chemical and transcript analyses. Food Chem 2023; 408:135214. [PMID: 36565552 DOI: 10.1016/j.foodchem.2022.135214] [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: 07/22/2022] [Revised: 11/26/2022] [Accepted: 12/11/2022] [Indexed: 12/15/2022]
Abstract
Amino acids play critical roles in physiological processes and also contribute significantly to fruit quality. In this study, the effect of exogenous ethylene on amino acids metabolism and related genes expression in Torreya grandis were investigated. The results revealed that ethylene treatment (3000 μL L-1 for 24 h) significantly increased amino acids level. Umami amino acids were distinctly upregulated in ethylene-treated versus control nuts, with glutamic and aspartic acids to demonstrate 1.9-fold and 2.1-fold increase. Transcriptome analysis revealed that deferentially expressed genes were mainly enriched in alanine aspartate and glutamate metabolism. RT-qPCR confirmed that ethylene treatment up-regulated expression of their biosynthesis genes (TgGOGAT1, TgAATC1, TgAATC4) concurrent with suppression of their degradation enzymes (TgGS2, TgGAD1, TgGAD3, TgASNS1). Ethylene treatment appears to promote umami taste-active amino acids and improve T. grandis nut quality post-harvest.
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Affiliation(s)
- Zuying Zhang
- State Key Laboratory of Subtropical Silviculture, Zhejiang A&F University, Lin'an 311300, Zhejiang Province, People's Republic of China; Zhejiang Provincial Key Laboratory of Forest Aromatic Plants-based Healthcare Functions, Zhejiang A&F University, Lin'an, 311300, Zhejiang Province, People's Republic of China
| | - Wenchao Chen
- State Key Laboratory of Subtropical Silviculture, Zhejiang A&F University, Lin'an 311300, Zhejiang Province, People's Republic of China
| | - Liu Tao
- State Key Laboratory of Subtropical Silviculture, Zhejiang A&F University, Lin'an 311300, Zhejiang Province, People's Republic of China
| | - Xixing Wei
- State Key Laboratory of Subtropical Silviculture, Zhejiang A&F University, Lin'an 311300, Zhejiang Province, People's Republic of China
| | - Lingling Gao
- State Key Laboratory of Subtropical Silviculture, Zhejiang A&F University, Lin'an 311300, Zhejiang Province, People's Republic of China
| | - Yadi Gao
- State Key Laboratory of Subtropical Silviculture, Zhejiang A&F University, Lin'an 311300, Zhejiang Province, People's Republic of China
| | - Jinwei Suo
- State Key Laboratory of Subtropical Silviculture, Zhejiang A&F University, Lin'an 311300, Zhejiang Province, People's Republic of China
| | - Weiwu Yu
- State Key Laboratory of Subtropical Silviculture, Zhejiang A&F University, Lin'an 311300, Zhejiang Province, People's Republic of China
| | - Yuanyuan Hu
- State Key Laboratory of Subtropical Silviculture, Zhejiang A&F University, Lin'an 311300, Zhejiang Province, People's Republic of China
| | - Baoru Yang
- Food Chemistry and Food Development, Department of Life Technologies, University of Turku, FI-20014 Turku, Finland
| | - Huifeng Jiang
- Key Laboratory of Systems Microbial Biotechnology, Tianjin Institute of Industrial Biotechnology, Chinese Academy of Sciences, Tianjin 300308, People's Republic of China
| | - Mohamed A Farag
- Pharmacognosy Department, College of Pharmacy, Cairo University, Kasr el Aini st., Cairo P.B. 11562, Egypt
| | - Jiasheng Wu
- State Key Laboratory of Subtropical Silviculture, Zhejiang A&F University, Lin'an 311300, Zhejiang Province, People's Republic of China.
| | - Lili Song
- State Key Laboratory of Subtropical Silviculture, Zhejiang A&F University, Lin'an 311300, Zhejiang Province, People's Republic of China; Zhejiang Provincial Key Laboratory of Forest Aromatic Plants-based Healthcare Functions, Zhejiang A&F University, Lin'an, 311300, Zhejiang Province, People's Republic of China.
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5
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Bi S, Xue C, Wen Y, Du X, Xue Q, Li Z, Liu H. Effects of cooling rates during depuration on the quality of Pacific oysters (Crassostrea gigas) at anhydrous preservation stage. Food Chem X 2023; 17:100606. [PMID: 36974177 PMCID: PMC10039261 DOI: 10.1016/j.fochx.2023.100606] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2022] [Revised: 02/05/2023] [Accepted: 02/17/2023] [Indexed: 02/22/2023] Open
Abstract
The Pacific oyster could be affected by several pressure sources during cold chain logistics, which reduce the quality of oyster, and even improve its mortality. For improving the quality of oyster, the effects of depuration process at different cooling rates (1, 3, 7, 11 and 16 °C/h) on selected Pacific oyster were studied. The results indicated that extreme fluctuations in the depuration temperatures could affect the survival rates and qualities of oysters. The oysters exhibited low survival rates, glycogen contents and pH values at an increased cooling rate. Their contents in the 1 °C/h group after 3 d preservation were 100 %, 16.30 ± 1.64 mg/100 g and 6.72 ± 0.01, respectively, while there were 71 %, 7.72 ± 0.88 mg/100 g and 6.53 ± 0.01 in the 16 °C/h group after 3 d preservation, respectively. Furthermore, the ATP-related compounds were affected by the different cooling rates. AMP and IMP were the main ATP-related compounds, and their contents in the 1 °C/h group after 3 d preservation were 37.21 ± 1.10 mg/100 g and 29.47 ± 1.10 mg/100 g, respectively, while there were 32.07 ± 1.10 mg/100 g and 13.16 ± 1.60 mg/100 g in the 16 °C/h group after 3 d preservation, respectively. The proportions of the total umami, as well as the sweet amino acids also decreased, the proportions of the umami amino acids and sweet amino acids in the total amino acids, were 31.37%-38.80%, and their proportions in 1 °C/h group were higher than that in 16 °C/h group. Conversely, the fatty acid content of each group exhibited significant differences. Combined with the above results, the oyster maintained a high survival rate and higher quality at a cooling rate of 1 °C/h during depuration.
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Affiliation(s)
- Shijie Bi
- College of Food Science and Engineering, Jiangsu Ocean University, Lianyungang 222000, People’s Republic of China
- College of Food Science and Technology, Hebei Agricultural University, Baoding 071000, People’s Republic of China
| | - Changhu Xue
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, People’s Republic of China
| | - Yunqi Wen
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, People’s Republic of China
| | - Xin Du
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, People’s Republic of China
| | - Qianqian Xue
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, People’s Republic of China
| | - Zhaojie Li
- College of Food Science and Engineering, Ocean University of China, Qingdao 266003, People’s Republic of China
| | - Hongying Liu
- College of Food Science and Technology, Hebei Agricultural University, Baoding 071000, People’s Republic of China
- Ocean College of Hebei Agricultural University, Qinhuangdao 066000, People’s Republic of China
- Corresponding author at: College of Food Science and Technology, Hebei Agricultural University, Baoding 071000, People’s Republic of China.
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6
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Zhuang J, Abdullah, Wang Y, Shen W, Zheng W, Liu T, Wang J, Feng F. Evaluating dynamic effects of dietary glycerol monolaurate on the productive performance and flesh quality of large yellow croaker (Larimichthys crocea). Food Chem 2022; 387:132833. [DOI: 10.1016/j.foodchem.2022.132833] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/02/2021] [Revised: 02/20/2022] [Accepted: 03/25/2022] [Indexed: 01/12/2023]
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7
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Alexi N, Sfyra K, Basdeki E, Athanasopoulou E, Spanou A, Chryssolouris M, Tsironi T. Raw and Cooked Quality of Gilthead Seabream Fillets (Sparus aurata, L.) after Mild Processing via Osmotic Dehydration for Shelf Life Extension. Foods 2022; 11:foods11142017. [PMID: 35885260 PMCID: PMC9318255 DOI: 10.3390/foods11142017] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2022] [Revised: 07/04/2022] [Accepted: 07/05/2022] [Indexed: 11/16/2022] Open
Abstract
The current study aimed to explore the effects of mild processing for shelf-life extension on the raw an-d cooked quality of gilthead seabream fillets stored at 2 °C. Control and Treated (via osmotic dehydration) fillets were sampled at the beginning (D1), middle (D5) and end (D7) of commercial shelf life. The raw quality was evaluated via the quality index method (QIM), microbial measurements and for D1 through tetrad discrimination testing. The cooked quality was evaluated for the same samples via sensory descriptive analyses with a trained panel. The tetrad results indicated similar characteristics between treatments for raw fillets on D1 and a 29% shelf-life extension for Treated fillets vs. the Control ones, defined by Quality Index Method and microbial measurements. The raw quality was reflected in the cooked quality of the tissue, with the Treated fillets exhibiting less intense spoilage-related sensory attributes as well as enhanced or retained freshness-related attributes throughout storage, when compared to the Control ones. A range of treatment induced sensory characteristics, partly associated to Maillard reactions, were developed in the Treated fillets. Overall, the treatment affected positively both the raw and cooked quality of the fillet, showing promising results as a shelf-life extension method for fish fillet preservation.
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Affiliation(s)
- Niki Alexi
- Food Quality Perception and Society Science Team, iSENSE Lab, Department of Food Science, Faculty of Technical Sciences, Aarhus University, Agro Food Park 48, 8200 Aarhus N, Denmark;
- Correspondence:
| | - Konstantina Sfyra
- Food Quality Perception and Society Science Team, iSENSE Lab, Department of Food Science, Faculty of Technical Sciences, Aarhus University, Agro Food Park 48, 8200 Aarhus N, Denmark;
| | - Eugenia Basdeki
- Laboratory of Food Process Engineering, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 11855 Athens, Greece; (E.B.); (E.A.); (A.S.); (T.T.)
- SuSea BV, High Tech Campus 1, 5656 AE Eindhoven, The Netherlands;
| | - Evmorfia Athanasopoulou
- Laboratory of Food Process Engineering, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 11855 Athens, Greece; (E.B.); (E.A.); (A.S.); (T.T.)
| | - Aikaterini Spanou
- Laboratory of Food Process Engineering, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 11855 Athens, Greece; (E.B.); (E.A.); (A.S.); (T.T.)
| | | | - Theofania Tsironi
- Laboratory of Food Process Engineering, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 11855 Athens, Greece; (E.B.); (E.A.); (A.S.); (T.T.)
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8
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Effect of immersion time of dried scallop on amino acids, antioxidant and ACE inhibitory activities in Japanese traditional Dashi. Int J Gastron Food Sci 2022. [DOI: 10.1016/j.ijgfs.2022.100491] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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9
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AMRINOLA W, SITANGGANG AB, KUSNANDAR F, BUDIJANTO S. Characterization of pigmented and non-pigmented flakes glutinous rice (ampiang) on chemical compositions, free fatty acids compositions, amino acids compositions, dietary fiber content, and antioxidant properties. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.86621] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
- Wiwit AMRINOLA
- IPB University, Indonesia; Bina Nusantara University, Indonesia
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10
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Figueroa V, Farfán M, Aguilera J. Seaweeds as Novel Foods and Source of Culinary Flavors. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1892749] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Affiliation(s)
- V. Figueroa
- Department of Chemical and Bioprocess Engineering, Pontificia Universidad Católica De Chile, Santiago, Chile
| | - M. Farfán
- Department of Chemical and Bioprocess Engineering, Pontificia Universidad Católica De Chile, Santiago, Chile
| | - J.M. Aguilera
- Department of Chemical and Bioprocess Engineering, Pontificia Universidad Católica De Chile, Santiago, Chile
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11
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Bi S, Chen L, Sun Z, Wen Y, Xue Q, Xue C, Li Z, Sun C, Wei Z, Liu H. Investigating influence of aquaculture seawater with different salinities on non-volatile taste-active compounds in Pacific oyster (Crassostrea gigas). JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-020-00807-4] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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12
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Yu T, Park ES, Song GH, Zhao X, Yi RK, Park KY. Kimchi markedly induces apoptosis in HT-29 human colon carcinoma cells. J Food Biochem 2020; 45:e13532. [PMID: 33140497 DOI: 10.1111/jfbc.13532] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2020] [Revised: 09/05/2020] [Accepted: 10/02/2020] [Indexed: 12/23/2022]
Abstract
This study investigated kimchi-induced apoptosis in HT-29 human colon carcinoma cells. Three types of kimchi samples were prepared: standardized kimchi brined with general commercial Baechu cabbage by a standardized recipe (SK), Amtak Baechu kimchi brined with Amtak Baechu cabbage by a standardized recipe (AmK), and anticancer kimchi brined with organically cultivated Baechu cabbage by a functional recipe (AK). MTT assay, qRT-PCR, and Western blotting analysis were performed. The results indicate that AmK and AK, especially AK significantly upregulated mRNA expression of apoptosis-related genes Bim, Bax, Bak, caspase-8, -9, -3, and p53 but suppressed Bcl-xL and Bcl-2 expression. In addition, AK treatment significantly upregulated protein expression levels of caspase-3 but strikingly reduced the protein expression level of Bcl-2 (p < .05), followed by AmK treatment. Our data suggest that AK and AmK can markedly suppress the proliferation of HT-29 cells via activation of apoptosis. PRACTICAL APPLICATIONS: Colon cancer is the fourth cancer with the highest incidence in the world. Cell apoptosis is a type of programmed cell death and plays an important role in the cancer cells study. Kimchi is a traditional fermented food in Korea, with a relatively high daily consumption. Our present study used three kinds of kimchi which prepared with different main ingredients and recipes. The results suggest that organically cultivated Baechu cabbage and functional recipe in kimchi preparation play an important role in the anticancer efficacy of kimchi, which has been shown to promote induction of apoptosis in HT-29 cells.
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Affiliation(s)
- Ting Yu
- Department of Food Science and Biotechnology, Cha University, Seongnam, South Korea.,Chongqing Collaborative Innovation Center for Functional Food, Chongqing University of Education, Chongqing, China
| | - Eui-Seong Park
- Department of Food and Nutrition, Yonsei University, Seoul, South Korea
| | - Gil-Hoon Song
- Department of Food and Nutrition, Yonsei University, Seoul, South Korea
| | - Xin Zhao
- Chongqing Collaborative Innovation Center for Functional Food, Chongqing University of Education, Chongqing, China
| | - Ruo-Kun Yi
- Chongqing Collaborative Innovation Center for Functional Food, Chongqing University of Education, Chongqing, China
| | - Kun-Young Park
- Department of Food Science and Biotechnology, Cha University, Seongnam, South Korea.,Chongqing Collaborative Innovation Center for Functional Food, Chongqing University of Education, Chongqing, China
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Identification of Umami Taste in Sous-vide Beef by Chemical Analyses, Equivalent Umami Concentration, and Electronic Tongue System. Foods 2020; 9:foods9030251. [PMID: 32110974 PMCID: PMC7143247 DOI: 10.3390/foods9030251] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2020] [Revised: 02/19/2020] [Accepted: 02/24/2020] [Indexed: 11/17/2022] Open
Abstract
Behaviour of umami compounds that are associated with non-volatile compounds on slow cooking regimes remains less explored. This study aims to assess the ability of the electronic tongue system on the umami taste from sous-vide beef semitendinosus. The identification was based on the taste-enhancing synergism between umami compounds 5’-nucleotides (IMP, GMP, AMP, inosine, and hypoxanthine) and free amino acids (glutamic and aspartic acid) using the estimation of equivalent umami concentration (EUC) and electronic tongue system. Sous-vide cooked at 60 and 70 °C for 6 and 12 h and cooked using the conventional method at 70 °C for 30 min (as control) were compared. The temperature had a significant effect on 5’-nucleotides, but aspartic and glutamic acid were not influenced by any treatments applied. Sous-vide cooked at 60 °C tended to have higher inosine and hypoxanthine. Meanwhile, desirable 5’-nucleotides IMP, AMP, and GMP were more intensified at the temperature of 70 °C. The principal component analysis predicted a good correlation between EUC and the electronic tongue, with sous-vide at 70 °C for 12 h presenting the most umami. Therefore, the electronic tongue system is a useful tool in food processing, particularly in determining complex sensory properties such as umami, which cannot be evaluated objectively.
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14
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Alexi N, Kogiannou D, Oikonomopoulou I, Kalogeropoulos N, Byrne DV, Grigorakis K. Culinary preparation effects on lipid and sensory quality of farmed gilthead seabream (Sparus aurata) and meagre (Argyrosomus regius): An inter-species comparison. Food Chem 2019; 301:125263. [PMID: 31377622 DOI: 10.1016/j.foodchem.2019.125263] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2019] [Revised: 06/28/2019] [Accepted: 07/25/2019] [Indexed: 12/01/2022]
Abstract
The nutritional and sensory quality of a fish fillet is subject to alterations depending on the culinary method used for preparation. The current study aimed to explore the effects of custom culinary preparation methods (steaming, oven-cooking, frying) on the fillet lipid and sensory quality of two important Mediterranean farmed fish species varying in their tissue fat content. These included, lean meagre and medium-fat gilthead seabream. The results indicated that culinary treatment effects on lipid quality differed among species, especially for frying. Frying created unique sensory profiles, whereas steam- and oven-cooking resulted in similar sensory profiles per species. The variable effects of culinary treatments on the lipid and sensory quality indicate that the choice of preparation method should be related to the fish species and its fat content.
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Affiliation(s)
- Niki Alexi
- Institute of Marine Biology, Biotechnology and Aquaculture (IMBBC), Hellenic Centre for Marine Research (HCMR), Agios Kosmas Hellinikon, 16777 Athens, Greece; Department of Food Science, Faculty of Science and Technology, Aarhus University, Kirstinebjergvej 10, DK-5792 Åslev, Denmark.
| | - Dimitra Kogiannou
- Institute of Marine Biology, Biotechnology and Aquaculture (IMBBC), Hellenic Centre for Marine Research (HCMR), Agios Kosmas Hellinikon, 16777 Athens, Greece.
| | - Ioanna Oikonomopoulou
- Department of Science of Dietetics-Nutrition, Harokopio University, 17 671 Athens, Greece
| | - Nick Kalogeropoulos
- Department of Science of Dietetics-Nutrition, Harokopio University, 17 671 Athens, Greece.
| | - Derek V Byrne
- Department of Food Science, Faculty of Science and Technology, Aarhus University, Kirstinebjergvej 10, DK-5792 Åslev, Denmark.
| | - Kriton Grigorakis
- Institute of Marine Biology, Biotechnology and Aquaculture (IMBBC), Hellenic Centre for Marine Research (HCMR), Agios Kosmas Hellinikon, 16777 Athens, Greece.
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15
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Zhou F, Wang X. Effect of heat extraction on water-soluble taste substances in processing products of chilled large yellow croaker ( Pseudosciaena crocea). Food Sci Nutr 2019; 7:3863-3872. [PMID: 31890164 PMCID: PMC6924313 DOI: 10.1002/fsn3.1213] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/16/2019] [Revised: 07/29/2019] [Accepted: 08/12/2019] [Indexed: 11/09/2022] Open
Abstract
In this paper, we analyzed the umami amino acids composition and content in minced meat (MM), fish head meat (HM), and fish roe (R). According to different ratios of material to liquid, we extracted water-soluble taste substances from the three materials and then compared composition and content of the umami amino acids and taste nucleotides in the different water-soluble taste substances. Finally, we analyzed Taste Activity Value (TAV) and the Equivalent Umami Concentration (EUC) between umami amino acids and taste nucleotides. The results showed that umami amino acids total content in MM, HM, and R samples were, respectively, 50.63 mg/100 g, 41.95 mg/100 g, and 67.06 mg/100 g. When the water-soluble taste substances extracted from the above samples were in the "D" state (MM), the "C" state (HM), and the "C" state (R), respectively, the umami amino acid content could be comparable to the original sample. And the highest EUCs were respectively 1.37 g MSG/100 g, 0.87 g MSG/100 g, and 0.49 g MSG/100 g (MSG: Sodium Glutamate). To some extent, the results of this study indicated that the water-soluble taste substances could be equivalent to the original sample and could be further applied as a taste regulator in some respects.
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Affiliation(s)
- Fen Zhou
- College of Food Science and TechnologyShanghai Ocean UniversityShanghaiChina
| | - Xi‐Chang Wang
- College of Food Science and TechnologyShanghai Ocean UniversityShanghaiChina
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16
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Istiqamah A, Lioe HN, Adawiyah DR. Umami compounds present in low molecular umami fractions of asam sunti - A fermented fruit of Averrhoa bilimbi L. Food Chem 2018; 270:338-343. [PMID: 30174056 DOI: 10.1016/j.foodchem.2018.06.131] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2018] [Revised: 06/25/2018] [Accepted: 06/26/2018] [Indexed: 11/26/2022]
Abstract
Salted fermented fruit known as asam sunti (Averrhoa bilimbi L.) in Indonesia has been used as a source of umami taste. This study was aimed to characterize the three types of asam sunti and their water soluble extracts, and to trace the compounds responsible for umami taste in umami fractions. Umami fractions were obtained by ultrafiltration followed by Sephadex G-15 chromatographic separation. The three types of samples could be differentiated by physicochemical and sensory analyses. Low molecular weight fraction had the highest umami intensity. Further chromatographic separation revealed three umami fractions, F-II, III and IV. Umami taste of F-III was due to the presence of free l-glutamic acid at 6 times, while FII and FIV were due to succinic acid at more than 30 times their respective umami thresholds. Organic acid as well as amino acid seemed to play an important role in the intense umami taste of asam sunti.
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Affiliation(s)
- Annisa Istiqamah
- Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology, Bogor Agricultural University, IPB Darmaga, Bogor, West Java 16680, Indonesia
| | - Hanifah Nuryani Lioe
- Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology, Bogor Agricultural University, IPB Darmaga, Bogor, West Java 16680, Indonesia.
| | - Dede Robiatul Adawiyah
- Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology, Bogor Agricultural University, IPB Darmaga, Bogor, West Java 16680, Indonesia.
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17
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Yu Z, Jiang H, Guo R, Yang B, You G, Zhao M, Liu X. Taste, umami-enhance effect and amino acid sequence of peptides separated from silkworm pupa hydrolysate. Food Res Int 2018; 108:144-150. [DOI: 10.1016/j.foodres.2018.02.047] [Citation(s) in RCA: 34] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/17/2017] [Revised: 02/01/2018] [Accepted: 02/17/2018] [Indexed: 11/15/2022]
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18
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Mouritsen OG. Deliciousness of food and a proper balance in fatty acid composition as means to improve human health and regulate food intake. ACTA ACUST UNITED AC 2016. [DOI: 10.1186/s13411-016-0048-2] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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19
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Utami R, Wijaya CH, Lioe HN. Taste of Water-Soluble Extracts Obtained from Over-Fermented Tempe. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2016. [DOI: 10.1080/10942912.2015.1104509] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
- Rahayu Utami
- Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology, Bogor Agricultural University, Darmaga, Bogor, West Java, Indonesia
- Department of Food Technology, Faculty of Agriculture Industrial Technology, Sahid University, Jakarta, Indonesia
| | - Christofora Hanny Wijaya
- Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology, Bogor Agricultural University, Darmaga, Bogor, West Java, Indonesia
| | - Hanifah Nuryani Lioe
- Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology, Bogor Agricultural University, Darmaga, Bogor, West Java, Indonesia
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20
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Gong J, Shen H, Zheng JY, Tao NP, Gu SQ, Huang Y, Wang M. Identification of key umami-related compounds in Yangtze Coilia ectenes by combining electronic tongue analysis with sensory evaluation. RSC Adv 2016. [DOI: 10.1039/c6ra02931k] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
Abstract
The smaller the euclidean distance of two samples in PCA map, the more similar their tastes were. The closest in euclidean distance of the five basic tastes from the flesh samples were NaCl and MSG, which means that umami and saltiness are the primary sensory attributes.
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Affiliation(s)
- Jun Gong
- College of Food Science and Technology
- Shanghai Ocean University
- Shanghai
- P.R. China
| | - Hui Shen
- College of Food Science and Technology
- Shanghai Ocean University
- Shanghai
- P.R. China
| | - Jin-yuan Zheng
- College of Food Science and Technology
- Shanghai Ocean University
- Shanghai
- P.R. China
| | - Ning-ping Tao
- College of Food Science and Technology
- Shanghai Ocean University
- Shanghai
- P.R. China
| | - Sai-qi Gu
- Ocean College
- Zhejiang University of Technology
- Hangzhou
- P. R. China
| | - Yaowen Huang
- College of Food Science and Technology
- Shanghai Ocean University
- Shanghai
- P.R. China
| | - Mingfu Wang
- College of Food Science and Technology
- Shanghai Ocean University
- Shanghai
- P.R. China
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21
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Mukai Y, Oikawa T. Food Application of Newly Developed Handy-type Glutamate Sensor. YAKUGAKU ZASSHI 2016; 136:1335-1343. [DOI: 10.1248/yakushi.16-00057-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
- Yuuka Mukai
- School of Nutrition and Dietetics, Faculty of Health and Social Work, Kanagawa University of Human Services
| | - Tsutomu Oikawa
- Research Center for Regional Contribution, Kanagawa University of Human Services
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22
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Abstract
Umami, the fifth basic taste, is the inimitable taste of Asian foods. Several traditional and locally prepared foods and condiments of Asia are rich in umami. In this part of world, umami is found in fermented animal-based products such as fermented and dried seafood, and plant-based products from beans and grains, dry and fresh mushrooms, and tea. In Southeast Asia, the most preferred seasonings containing umami are fish and seafood sauces, and also soybean sauces. In the East Asian region, soybean sauces are the main source of umami substance in the routine cooking. In Japan, the material used to obtain umami in dashi, the stock added to almost every Japanese soups and boiled dishes, is konbu or dried bonito. This review introduces foods and seasonings containing naturally high amount of umami substances of both animal and plant sources from different countries in Asia.
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Affiliation(s)
- P Hajeb
- a Food Safety Research Centre (FOSREC), Faculty of Food Science and Technology , Universiti Putra Malaysia , 43400 UPM, Serdang , Selangor , Malaysia
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23
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Gunawan-Puteri MDPT, Hassanein TR, Prabawati EK, Wijaya CH, Mutukumira AN. Sensory Characteristics of Seasoning Powders from Overripe Tempeh, a Solid State Fermented Soybean. ACTA ACUST UNITED AC 2015. [DOI: 10.1016/j.proche.2015.03.037] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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24
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Ciuciu Simion AM, Vizireanu C, Alexe P, Franco I, Carballo J. Effect of the use of selected starter cultures on some quality, safety and sensorial properties of Dacia sausage, a traditional Romanian dry-sausage variety. Food Control 2014. [DOI: 10.1016/j.foodcont.2013.06.047] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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25
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Watkins PJ, Frank D, Singh TK, Young OA, Warner RD. Sheepmeat flavor and the effect of different feeding systems: a review. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2013; 61:3561-3579. [PMID: 23488874 DOI: 10.1021/jf303768e] [Citation(s) in RCA: 105] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/01/2023]
Abstract
Lamb has a unique flavor, distinct from other popular red meats. Although flavor underpins lamb's popularity, it can also be an impediment to consumer acceptance. Lack of familiarity with sheepmeat flavor itself can be a barrier for some consumers, and undesirable feed-induced flavors may also compromise acceptability. Against the backdrop of climate uncertainty and unpredictable rainfall patterns, sheep producers are turning to alternatives to traditional grazing pasture systems. Historically, pasture has been the predominant feed system for lamb production in Australia and around the world. It is for this reason that there has been a focus on "pastoral" flavor in sheep meat. Pasture-associated flavors may be accepted as "normal" by consumers accustomed to meat from pasture-fed sheep; however, these flavors may be unfamiliar to consumers of meat produced from grain-fed and other feed systems. Over the past few decades, studies examining the impacts of different feeds on lamb meat quality have yielded variable consumer responses ranging from "no effect" to "unacceptable", illustrating the diverse and sometimes inconsistent impacts of different forages on sheepmeat flavor. Despite considerable research, there is no consensus on which volatiles are essential for desirable lamb aroma and how they differ compared to other red meats, for example, beef. In contrast, comparatively little work has focused specifically on the nonvolatile taste components of lamb flavor. Diet also affects the amount of intramuscular fat and its fatty acid composition in the meat, which has a direct effect on meat juiciness and texture as well as flavor, and its release during eating. The effect of diet is far from simple and much still needs to be learned. An integrated approach that encompasses all input variables is required to better understand the impact of the feed and related systems on sheepmeat flavor. This review brings together recent research findings and proposes some novel approaches to gain insights into the relationship between animal diet, genetics, and sheepmeat quality.
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Affiliation(s)
- Peter J Watkins
- CSIRO Division of Animal, Food and Health Sciences, Werribee, VIC 3030, Australia.
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26
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Zabaras D, Roohani M, Krishnamurthy R, Cochet M, Delahunty CM. Characterisation of taste-active extracts from raw Brassica oleracea vegetables. Food Funct 2013; 4:592-601. [DOI: 10.1039/c2fo30192j] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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27
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Isolation and identification of flavour peptides from Puffer fish (Takifugu obscurus) muscle using an electronic tongue and MALDI-TOF/TOF MS/MS. Food Chem 2012; 135:1463-70. [PMID: 22953881 DOI: 10.1016/j.foodchem.2012.06.026] [Citation(s) in RCA: 84] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2012] [Revised: 05/13/2012] [Accepted: 06/18/2012] [Indexed: 11/24/2022]
Abstract
To clarify the key flavour peptides that account for the cooked taste of puffer fish, this study was performed to examine flavour peptides extracted from the flesh of puffer fish (Takifugu obscurus). Peptides fractions (P1, P2, P3, P4 and P5) were purified from an aqueous extract of T. obscurus muscle by ultrafiltration and Sephadex G-15 gel filtration chromatography (GFC). P2 was further fractionated into P2a, P2b, and P2c by reverse phase high performance liquid chromatography (RP-HPLC). Fraction P2b elicited umami and sweet taste. The amino acid sequence of P2b subfraction was identified as Tyr-Gly-Gly-Thr-Pro-Pro-Phe-Val (836.4Da) by matrix-assisted laser desorption/ionisation time of flight mass spectrometry (MALDI-TOF/TOF MS/MS). Hydrophilic amino acids residues Tyr, Gly, Gly, Thr, and Phe are likely to contribute to the umami and sweet taste of this octapeptide. The results of this study suggest this peptide is one of important components of the 'mellowness' and 'tenderness' taste of the T. obscurus.
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28
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Mouritsen OG. Umami flavour as a means of regulating food intake and improving nutrition and health. Nutr Health 2012; 21:56-75. [PMID: 22544776 DOI: 10.1177/0260106012445537] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 05/31/2023]
Abstract
Diet and lifestyle have an impact on the burden of ill health and non-communicable ailments such as cardiovascular disease (including hypertension), obesity, diabetes, cancer and certain mental illnesses. The consequences of malnutrition and critical unbalances in the diet with regard to sugar, salt and fat are becoming increasingly manifest in the Western world and are also gradually influencing the general health condition for populations in developing countries. In this topical mini-review I highlight the lack of deliciousness and umami (savoury) flavour in prepared meals as a possible reason for poor nutritional management and excess intake of salt, fat and sugar. I argue that a better informed use of the current scientific understanding of umami and its dependence of the synergetic relationship between monosodium glutamate and certain 5'-ribonucleotides and their action on the umami taste receptors will not only provide better-tasting and more flavoursome meals but may also help to regulate food intake, in relation to both overeating and nutritional management of elderly and sick individuals.
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29
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Strasser BJ. Collecting, comparing, and computing sequences: the making of Margaret O. Dayhoff's Atlas of Protein Sequence and Structure, 1954-1965. JOURNAL OF THE HISTORY OF BIOLOGY 2010; 43:623-660. [PMID: 20665074 DOI: 10.1080/17458927.2017.1420027] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/22/2023]
Abstract
Collecting, comparing, and computing molecular sequences are among the most prevalent practices in contemporary biological research. They represent a specific way of producing knowledge. This paper explores the historical development of these practices, focusing on the work of Margaret O. Dayhoff, Richard V. Eck, and Robert S. Ledley, who produced the first computer-based collection of protein sequences, published in book format in 1965 as the Atlas of Protein Sequence and Structure. While these practices are generally associated with the rise of molecular evolution in the 1960s, this paper shows that they grew out of research agendas from the previous decade, including the biochemical investigation of the relations between the structures and function of proteins and the theoretical attempt to decipher the genetic code. It also shows how computers became essential for the handling and analysis of sequence data. Finally, this paper reflects on the relationships between experimenting and collecting as two distinct "ways of knowing" that were essential for the transformation of the life sciences in the twentieth century.
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30
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Uneyama H, Kawai M, Sekine-Hayakawa Y, Torii K. Contribution of umami taste substances in human salivation during meal. THE JOURNAL OF MEDICAL INVESTIGATION 2009; 56 Suppl:197-204. [DOI: 10.2152/jmi.56.197] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022]
Affiliation(s)
- Hisayuki Uneyama
- Physiology and Nutrition Group, Institute of Life Sciences, Ajinomoto Co., Inc
| | - Misako Kawai
- Physiology and Nutrition Group, Institute of Life Sciences, Ajinomoto Co., Inc
| | | | - Kunio Torii
- Physiology and Nutrition Group, Institute of Life Sciences, Ajinomoto Co., Inc
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