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Yao Y, Huang M, Wang X, Yu J, Cui H, Hayat K, Zhang X, Ho CT. Characteristic volatile compounds contributed to aroma of braised pork and their precursor sources. Food Chem 2024; 459:140335. [PMID: 38981383 DOI: 10.1016/j.foodchem.2024.140335] [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: 03/28/2024] [Revised: 06/17/2024] [Accepted: 07/02/2024] [Indexed: 07/11/2024]
Abstract
The characteristic aroma compounds of traditional braised pork were investigated by gas chromatography-mass spectrometry-olfactometry (GC-MS-O), odor-activity values, and aroma recombination and omission experiments. A total of 56 volatile compounds were detected by GC-MS, among which hexanal, octanal, nonanal, (E)-2-octenal, 2,3-octanedione, 1-octen-3-ol, 2-pentylfuran, methanethiol, and dimethyl trisulfide were identified as the key aroma compounds by molecular sensory science. Partial least squares regression analysis indicated that some aroma compounds significantly contributed to fatty (hexanal, heptanal, 2-pentylfuran, nonanal, and (E)-2-octenal), meaty (methanethiol, dimethyl disulfide, dimethyl trisulfide, and octanal), sauce-like flavor (3-hydroxy-2-butanone and 2-furfural), and sweet, caramel (2,3-octanedione, 1-octen-3-ol). Lean meat produced more aldehydes, alcohols, ketones, and sulfur-containing compounds than subcutaneous fat. The seasonings (saccharose, cooking wine, and soy sauce) facilitated the formation of ethyl L-lactate, 2-acetylfuran, 2-furfural, 5-methyl-2-furaldehyde, 2-methyl-pyrazine, and 2-acetylpyrrole. Meanwhile they reduced the content of lipid oxidation products, thereby stimulated the characteristic aroma of the Chinese traditional braised pork.
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Affiliation(s)
- Yishun Yao
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Avenue, Wuxi, 214122, Jiangsu, PR China
| | - Meigui Huang
- College of Food Science and Technology, Southwest Minzu University, Chengdu 610041, China
| | - Xiaomin Wang
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Avenue, Wuxi, 214122, Jiangsu, PR China
| | - Jingyang Yu
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Avenue, Wuxi, 214122, Jiangsu, PR China
| | - Heping Cui
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Avenue, Wuxi, 214122, Jiangsu, PR China
| | - Khizar Hayat
- Department of Kinesiology, Nutrition, and Health, Miami University, Oxford, OH 45056, United States
| | - Xiaoming Zhang
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Avenue, Wuxi, 214122, Jiangsu, PR China.
| | - Chi-Tang Ho
- Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick, NJ 08901, United States.
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Jorgensen R, Devarahalli SS, Shah Y, Gao H, Arul Arasan TS, Ng PKW, Gangur V. Advances in Gluten Hypersensitivity: Novel Dietary-Based Therapeutics in Research and Development. Int J Mol Sci 2024; 25:4399. [PMID: 38673984 PMCID: PMC11050004 DOI: 10.3390/ijms25084399] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/26/2023] [Revised: 04/03/2024] [Accepted: 04/09/2024] [Indexed: 04/28/2024] Open
Abstract
Gluten hypersensitivity is characterized by the production of IgE antibodies against specific wheat proteins (allergens) and a myriad of clinical allergic symptoms including life-threatening anaphylaxis. Currently, the only recommended treatment for gluten hypersensitivity is the complete avoidance of gluten. There have been extensive efforts to develop dietary-based novel therapeutics for combating this disorder. There were four objectives for this study: (i) to compile the current understanding of the mechanism of gluten hypersensitivity; (ii) to critically evaluate the outcome from preclinical testing of novel therapeutics in animal models; (iii) to determine the potential of novel dietary-based therapeutic approaches under development in humans; and (iv) to synthesize the outcomes from these studies and identify the gaps in research to inform future translational research. We used Google Scholar and PubMed databases with appropriate keywords to retrieve published papers. All material was thoroughly checked to obtain the relevant data to address the objectives. Our findings collectively demonstrate that there are at least five promising dietary-based therapeutic approaches for mitigating gluten hypersensitivity in development. Of these, two have advanced to a limited human clinical trial, and the others are at the preclinical testing level. Further translational research is expected to offer novel dietary-based therapeutic options for patients with gluten hypersensitivity in the future.
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Affiliation(s)
- Rick Jorgensen
- Food Allergy and Immunology Laboratory, Department of Food Science and Human Nutrition, Michigan State University, East Lansing, MI 48824, USA; (R.J.); (S.S.D.); (Y.S.); (H.G.); (T.S.A.A.)
| | - Shambhavi Shivaramaiah Devarahalli
- Food Allergy and Immunology Laboratory, Department of Food Science and Human Nutrition, Michigan State University, East Lansing, MI 48824, USA; (R.J.); (S.S.D.); (Y.S.); (H.G.); (T.S.A.A.)
| | - Yash Shah
- Food Allergy and Immunology Laboratory, Department of Food Science and Human Nutrition, Michigan State University, East Lansing, MI 48824, USA; (R.J.); (S.S.D.); (Y.S.); (H.G.); (T.S.A.A.)
| | - Haoran Gao
- Food Allergy and Immunology Laboratory, Department of Food Science and Human Nutrition, Michigan State University, East Lansing, MI 48824, USA; (R.J.); (S.S.D.); (Y.S.); (H.G.); (T.S.A.A.)
| | - Tamil Selvan Arul Arasan
- Food Allergy and Immunology Laboratory, Department of Food Science and Human Nutrition, Michigan State University, East Lansing, MI 48824, USA; (R.J.); (S.S.D.); (Y.S.); (H.G.); (T.S.A.A.)
| | - Perry K. W. Ng
- Cereal Science Laboratory, Department of Food Science and Human Nutrition, Michigan State University, East Lansing, MI 48823, USA;
| | - Venugopal Gangur
- Food Allergy and Immunology Laboratory, Department of Food Science and Human Nutrition, Michigan State University, East Lansing, MI 48824, USA; (R.J.); (S.S.D.); (Y.S.); (H.G.); (T.S.A.A.)
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Pecoraro L, Giovannini M, Mori F, Barni S, Castagnoli R, Arasi S, Mastrorilli C, Saretta F, Liotti L, Caminiti L, Klain A, Gelsomino M, Del Giudice MM, Novembre E. Imported allergens in Italy: an emerging issue. Ital J Pediatr 2024; 50:36. [PMID: 38433225 PMCID: PMC10910788 DOI: 10.1186/s13052-024-01595-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 08/05/2023] [Accepted: 01/03/2024] [Indexed: 03/05/2024] Open
Abstract
Imported allergens are involved in many allergic reactions, with unexpected and unusual implications. They can be involved in developing asthma, allergic rhinoconjunctivitis, Hymenoptera venom allergies and food allergies. Imported allergens can be implied in respiratory allergies attributable to commercial practices and accidental diffusion through air currents that have introduced non-native species in new geographical contexts. Ambrosia artemisiifolia L., a plant native to North America and currently in the western part of Lombardy, represents an example. Moreover, a variation in the pollen concentration in the Northwest Tuscany area and Trentino Alto-Adige was observed. Cannabis sativa is another imported allergen used frequently by adolescents. Regarding potential imported food allergens, there is no validated list. Imported food allergens derive from ethnic foods, referring to Mexican/Latin American, Chinese/Japanese, Southeast Asian, Arab/Middle Eastern and African cuisine. Four insect flours were recently introduced to the European and Italian markets (Acheta domesticus, Alphitobius diaperinus, Tenebrio molitor and Locusta migratoria). The association between the accidental introduction through commercial traffic, climate change, and the absence of natural enemies in the destination ecosystem is related to the introduction of a specific Hymenoptera, Vespa velutina, in Italy and Europe. External events attributable to human activities, such as climate change and the introduction of non-native plants, foods and Hymenoptera through trade, have contributed to the issue of imported allergens. Making the correct diagnosis and guiding the diagnostic and therapeutic path in this particular context represent the concerns of the pediatric allergist.
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Affiliation(s)
- Luca Pecoraro
- Pediatric Unit, Department of Surgical Sciences, Dentistry, Gynecology and Pediatrics, University of Verona, 37126, Verona, Italy
| | - Mattia Giovannini
- Allergy Unit, Meyer Children's Hospital IRCCS, 50139, Florence, Italy
- Department of Health Sciences, University of Florence, 50139, Florence, Italy
| | - Francesca Mori
- Allergy Unit, Meyer Children's Hospital IRCCS, 50139, Florence, Italy
| | - Simona Barni
- Allergy Unit, Meyer Children's Hospital IRCCS, 50139, Florence, Italy
| | - Riccardo Castagnoli
- Department of Clinical, Surgical, Diagnostic and Pediatric Sciences, University of Pavia, 27100, Pavia, Italy
- Pediatric Clinic, Fondazione IRCCS Policlinico San Matteo, 27100, Pavia, Italy
| | - Stefania Arasi
- Translational Research in Pediatric Specialties Area, Division of Allergy, Bambino Gesù Children's Hospital [IRCCS], 00165, Rome, Italy
| | - Carla Mastrorilli
- Pediatric Hospital Giovanni XXIII, Pediatric and Emergency Department, AOU Policlinic of Bari, 70126, Bari, Italy.
| | - Francesca Saretta
- Pediatric Department, Latisana-Palmanova Hospital, Azienda Sanitaria Universitaria Friuli Centrale, 33100, Udine, Italy
| | - Lucia Liotti
- Pediatric Unit, Department of Mother and Child Health, Salesi Children's Hospital, 60123, Ancona, Italy
| | - Lucia Caminiti
- Department of Human Pathology in Adult and Development Age "Gaetano Barresi", Allergy Unit, Department of Pediatrics, AOU Policlinico Gaetano Martino, 98124, Messina, Italy
| | - Angela Klain
- Department of Woman, Child and of General and Specialized Surgery, University of Campania 'Luigi Vanvitelli', Naples, Italy
| | - Mariannita Gelsomino
- Allergy Unit, Pediatrics Area, Department of Woman and Child Health, Policlinico Gemelli University Foundation IRCCS, Catholic University of Sacre Hearth, 00168, Rome, Italy
| | - Michele Miraglia Del Giudice
- Department of Woman, Child and of General and Specialized Surgery, University of Campania 'Luigi Vanvitelli', Naples, Italy
| | - Elio Novembre
- Department of Health Sciences, University of Florence, 50139, Florence, Italy
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Gao X, Zhao X, Hu F, Fu J, Zhang Z, Liu Z, Wang B, He R, Ma H, Ho CT. The latest advances on soy sauce research in the past decade: Emphasis on the advances in China. Food Res Int 2023; 173:113407. [PMID: 37803742 DOI: 10.1016/j.foodres.2023.113407] [Citation(s) in RCA: 20] [Impact Index Per Article: 20.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2023] [Revised: 08/24/2023] [Accepted: 08/26/2023] [Indexed: 10/08/2023]
Abstract
As an indispensable soybean-fermented condiment, soy sauce is extensively utilized in catering, daily cooking and food industry in East Asia and Southeast Asia and is becoming popular in the whole world. In the past decade, researchers began to pay great importance to the scientific research of soy sauce, which remarkably promoted the advances on fermentation strains, quality, safety, function and other aspects of soy sauce. Of them, the screening and reconstruction of Aspergillus oryzae with high-yield of salt and acid-tolerant proteases, mechanism of soy sauce flavor formation, improvement of soy sauce quality through the combination of novel physical processing technique and microbial/enzyme, separation and identification of soy sauce functional components are attracting more attention of researchers, and related achievements have been reported continually. Meanwhile, we pointed out the drawbacks of the above research and the future research directions based on published literature and our knowledge. We believe that this review can provide an insightful reference for international related researchers to understand the advances on soy sauce research.
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Affiliation(s)
- Xianli Gao
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China.
| | - Xue Zhao
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China.
| | - Feng Hu
- Guangdong Meiweixian Flavoring Foods Co., Ltd., 1 Chubang Road, Zhongshan 5284012, China.
| | - Jiangyan Fu
- Guangdong Meiweixian Flavoring Foods Co., Ltd., 1 Chubang Road, Zhongshan 5284012, China.
| | - Zhankai Zhang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China.
| | - Zhan Liu
- Guangdong Meiweixian Flavoring Foods Co., Ltd., 1 Chubang Road, Zhongshan 5284012, China.
| | - Bo Wang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China.
| | - Ronghai He
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China.
| | - Haile Ma
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China.
| | - Chi-Tang Ho
- Department of Food Science, Rutgers University, New Brunswick, NJ 08901, USA.
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Nguyen MT, Shin JA, Lee KT. Oxidation stability of oil-in-water emulsion prepared from perilla seed oil and soy sauce with high salt concentration using OSA-starch. Food Sci Biotechnol 2023; 32:1883-1891. [PMID: 37781065 PMCID: PMC10541380 DOI: 10.1007/s10068-023-01296-z] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2023] [Revised: 02/19/2023] [Accepted: 03/06/2023] [Indexed: 10/03/2023] Open
Abstract
The O/W emulsions were prepared using perilla seed oil (PSO) dispersed in soy sauce (PSE) and in distilled water (PWE), respectively. Octenyl succinic anhydride-modified starch (OSA starch, 3 wt%) showed the most efficient emulsifying ability and its stabilities of emulsion and oxidation in PSE and PWE were studied at different storage periods (0, 4, and 8 weeks) and temperatures (4, 25, and 40 °C). Negligible change in droplet diameter of PSE was observed without coalescence or flocculation during storing for 8 weeks at 4 °C. The stabilizing ability of OSA-starch despite the high ionic strength of soy sauce is attributed to the starch backbone, which promotes steric repulsions between droplets. A lower oxidation degree was observed for PSE prepared than PWE and PSO under all storage conditions. Thus, the O/W emulsion prepared from PSO and soy sauce can be applied to the production of ω-3 fatty acid-enriched Asian-style emulsified products.
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Affiliation(s)
- Manh-Thang Nguyen
- Department of Food Science and Technology, Chungnam National University, 99 Daehak-ro, Yuseong-gu, Daejeon, 34134 South Korea
| | - Jung-Ah Shin
- Department of Food Processing and Distribution, Gangneung-Wonju National University, 7 Jukheon-gil, Gangneung, Gangwon-Do 25457 South Korea
| | - Ki-Teak Lee
- Department of Food Science and Technology, Chungnam National University, 99 Daehak-ro, Yuseong-gu, Daejeon, 34134 South Korea
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Zhang MJ, Sun GJ, Li YQ, Zhao XZ, He JX, Hua DL, Chen L, Mo HZ. Changes in quality components and antioxidant activity of peony seed soy sauce during low-salt solid-state fermentation. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023. [PMID: 37038905 DOI: 10.1002/jsfa.12617] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/15/2022] [Revised: 03/01/2023] [Accepted: 04/11/2023] [Indexed: 06/19/2023]
Abstract
BACKGROUND In this study, the fermentation conditions of peony seed soy sauce (PSSS) koji were optimized by response surface method, and the quality components and antioxidant activity of PSSS were investigated at different low-salt solid-state fermentation stages. RESULTS Results of response surface method showed that the optimal fermentation conditions were 460.6 g kg-1 water content, 48.6 h culture time, 31.5 °C culture temperature and ratio 2.1:1 (w/w) of peony seed meal:wheat bran, with the highest neutral protease activity (2193.78 U g-1 ) of PSSS koji. PSSS had the highest amino acid nitrogen (7.69 g L-1 ), salt-free soluble solids (185.26 g L-1 ), total free amino acids (49.03 g L-1 ), essential free amino acids (19.58 g L-1 ) and umami free amino acids (16.64 g L-1 ) at 20 days of fermentation. The highest total phenolics were 5.414 g gallic acid equivalent L-1 and total flavonoids 0.617 g rutin equivalent L-1 , as well as the highest DPPH radical scavenging activity (86.19%) and reducing power (0.8802, A700 ) of PSSS fermented at 30 days. Sensory evaluation showed that fermentation of 20 days and 25 days could produce a better taste and aroma of PSSS than 15 days and 30 days. CONCLUSION PSSS had the highest quality components in the middle of fermentation (20 days) and the highest antioxidant activity in the late fermentation period (30 days). These results demonstrated that peony seed meal could be used to produce high-quality soy sauce with high antioxidant activity. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Ming-Jun Zhang
- School of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China
| | - Gui-Jin Sun
- School of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China
| | - Ying-Qiu Li
- School of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China
| | - Xiang-Zhong Zhao
- School of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China
| | - Jin-Xing He
- School of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China
| | - Dong-Liang Hua
- School of Energy and Power Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China
| | - Lei Chen
- School of Energy and Power Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China
| | - Hai-Zhen Mo
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an, China
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Wang J, He Z, Raghavan V. Soybean allergy: characteristics, mechanisms, detection and its reduction through novel food processing techniques. Crit Rev Food Sci Nutr 2022; 63:6182-6195. [PMID: 35075969 DOI: 10.1080/10408398.2022.2029345] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
Abstract
Human beings have consumed soybean as an excellent food source for thousand years due to its rich protein, fatty acids, minerals, and fibers. However, soybeans were recognized as one of the big eight allergens resulting in allergic symptoms and even could lead to death. With the increasing demand for soybean products, the challenges caused by soybean allergy need to be solved urgently. This review detailly described the pathogenesis and clinical characteristics of soybean allergy, and also the advantages and disadvantages of four different diagnostic methods were summarized. The major soybean allergens and their structures were summarized. Three types of soybean allergy including Type I, III, and IV, which could trigger allergic reactions were reported in this review. Summary in four different diagnostic methods showed that double-blind, placebo-controlled food challenge is recognized as a gold standard for diagnosing soybean allergy. Three types of processing techniques in reducing soybean allergy were discussed, and the results concluded that some novel food processing techniques such as ultrasound, cold-plasma treatment, showed potential application in the reduction of soybean allergenicity. Further, some suggestions regarding the management and treatment of food allergies were addressed in this review.
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Affiliation(s)
- Jin Wang
- Key Laboratory of Environmental Medicine and Engineering, Ministry of Education, and Department of Nutrition and Food Hygiene, School of Public Health, Southeast University, Nanjing, China
- Department of Bioresource Engineering, Faculty of Agricultural and Environmental Sciences, McGill University, Montreal, Quebec, Canada
| | - Zhaoyi He
- Department of Bioresource Engineering, Faculty of Agricultural and Environmental Sciences, McGill University, Montreal, Quebec, Canada
| | - Vijaya Raghavan
- Department of Bioresource Engineering, Faculty of Agricultural and Environmental Sciences, McGill University, Montreal, Quebec, Canada
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SHIN KS, SEO H, LEE SJ, SUNG S, HWANG D. Polysaccharide isolated from Korean-style soy sauce activates macrophages via the MAPK and NK-κB pathways. FOOD SCIENCE AND TECHNOLOGY 2021. [DOI: 10.1590/fst.06121] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
Affiliation(s)
| | | | | | | | - Dahyun HWANG
- Hoseo University, Republic of Korea; Hoseo University, Republic of Korea
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Jang CH, Oh J, Lim JS, Kim HJ, Kim JS. Fermented Soy Products: Beneficial Potential in Neurodegenerative Diseases. Foods 2021; 10:foods10030636. [PMID: 33803607 PMCID: PMC8003083 DOI: 10.3390/foods10030636] [Citation(s) in RCA: 41] [Impact Index Per Article: 13.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2021] [Revised: 03/11/2021] [Accepted: 03/15/2021] [Indexed: 12/12/2022] Open
Abstract
Fermented soybean products, such as cheonggukjang (Japanese natto), doenjang (soy paste), ganjang (soy sauce), and douchi, are widely consumed in East Asian countries and are major sources of bioactive compounds. The fermentation of cooked soybean with bacteria (Bacillus spp.) and fungi (Aspergillus spp. and Rhizopus spp.) produces a variety of novel compounds, most of which possess health benefits. This review is focused on the preventive and ameliorative potential of fermented soy foods and their components to manage neurodegenerative diseases, including Alzheimer's and Parkinson's diseases.
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Affiliation(s)
- Chan Ho Jang
- School of Food Science and Biotechnology, Kyungpook National University, Daegu 41566, Korea;
| | - Jisun Oh
- Institute of Agricultural Science and Technology, Kyungpook National University, Daegu 41566, Korea; (J.O.); (J.S.L.)
| | - Ji Sun Lim
- Institute of Agricultural Science and Technology, Kyungpook National University, Daegu 41566, Korea; (J.O.); (J.S.L.)
| | - Hyo Jung Kim
- Department of Korean Medicine Development, National Institute for Korean Medicine Development, Gyeongsan 38540, Korea;
| | - Jong-Sang Kim
- School of Food Science and Biotechnology, Kyungpook National University, Daegu 41566, Korea;
- Institute of Agricultural Science and Technology, Kyungpook National University, Daegu 41566, Korea; (J.O.); (J.S.L.)
- Department of Integrative Biotechnology, Kyungpook National University, Daegu 41566, Korea
- Correspondence: ; Tel.: +82-53-950-5752; Fax: +82-53-950-6750
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10
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Zhang L, Huang J, Zhou R, Qi Q, Yang M, Peng C, Wu C, Jin Y. Dynamics of microbial communities, ethyl carbamate, biogenic amines, and major metabolites during fermentation of soy sauce. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2021. [DOI: 10.3136/fstr.27.405] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Lin Zhang
- College of Biomass Science and Engineering, Sichuan University
- Key Laboratory of Leather Chemistry and Engineering, Ministry of Education, Sichuan University
| | - Jun Huang
- College of Biomass Science and Engineering, Sichuan University
- Key Laboratory of Leather Chemistry and Engineering, Ministry of Education, Sichuan University
| | - Rongqing Zhou
- College of Biomass Science and Engineering, Sichuan University
- Key Laboratory of Leather Chemistry and Engineering, Ministry of Education, Sichuan University
| | - Qi Qi
- College of Biomass Science and Engineering, Sichuan University
- Key Laboratory of Leather Chemistry and Engineering, Ministry of Education, Sichuan University
| | - Menglu Yang
- College of Biomass Science and Engineering, Sichuan University
- Key Laboratory of Leather Chemistry and Engineering, Ministry of Education, Sichuan University
| | - Can Peng
- College of Biomass Science and Engineering, Sichuan University
- Key Laboratory of Leather Chemistry and Engineering, Ministry of Education, Sichuan University
| | - Chongde Wu
- College of Biomass Science and Engineering, Sichuan University
- Key Laboratory of Leather Chemistry and Engineering, Ministry of Education, Sichuan University
| | - Yao Jin
- College of Biomass Science and Engineering, Sichuan University
- Key Laboratory of Leather Chemistry and Engineering, Ministry of Education, Sichuan University
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Ramadan S, Marsh J, El-Sherbeny GA, El-Halawany ESF, Luan F, Baumert JL, Johnson P, Osman Y, Goodman RE. Purification of soybean cupins and comparison of IgE binding with peanut allergens in a population of allergic subjects. Food Chem Toxicol 2021; 147:111866. [PMID: 33217527 DOI: 10.1016/j.fct.2020.111866] [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: 08/04/2020] [Revised: 11/09/2020] [Accepted: 11/12/2020] [Indexed: 10/23/2022]
Abstract
Identification, purification and characterization of allergens is crucial to the understanding of IgE-mediated disease. Immunologic and structural studies with purified allergens is essential for understanding relative immunogenicity and cross-reactivity. In this work, the complex soybean 7S vicilins (Gly m 5) with three subunits and 11S legumins (Gly m 6) with five subunits were purified and characterized along with purified peanut allergens (Ara h 1, 2, 3, and 6) by label-free liquid chromatography-tandem mass spectrometry (LC-MS/MS). Individual subjects plasma IgE binding was tested from subjects allergic to soybeans and or peanuts by immunoblotting, ImmunoCAP™ and ISAC™ ImmunoCAP chip, comparing these soybean proteins with those of purified peanut allergens; vicilin (Ara h 1), 2S albumin (Ara h 2 and Ara h 6) and 11S globulin (Ara h 3). Results show differences between methods and subjects demonstrating the complexity of finding answers to questions of cross-reactivity.
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Affiliation(s)
- Samah Ramadan
- Department of Botany, Faculty of Science, Mansoura University, 35516, Egypt
| | - Justin Marsh
- Food Allergy Research and Resource Program, Food Science & Technology, University of Nebraska, Lincoln, 68588-6207, USA
| | | | | | - Fulei Luan
- Hisense Home Appliances Group Co. Ltd., Qingdao, Shandong, 266104, China
| | - Joseph L Baumert
- Food Allergy Research and Resource Program, Food Science & Technology, University of Nebraska, Lincoln, 68588-6207, USA
| | - Philip Johnson
- Food Allergy Research and Resource Program, Food Science & Technology, University of Nebraska, Lincoln, 68588-6207, USA
| | - Yehia Osman
- Department of Botany, Faculty of Science, Mansoura University, 35516, Egypt
| | - Richard E Goodman
- Food Allergy Research and Resource Program, Food Science & Technology, University of Nebraska, Lincoln, 68588-6207, USA.
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Liu B, Cao Z, Qin L, Li J, Lian R, Wang C. Investigation of the synthesis of biogenic amines and quality during high-salt liquid-state soy sauce fermentation. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109835] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
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13
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Bahuguna A, Jo IG, Lee JS, Kim M. Effects of Radishes, Apples, and Pears on the Lactic Acid Bacteria and Nutritional and Functional Qualities of Flavored Soy Sauce. Foods 2020; 9:foods9111562. [PMID: 33126674 PMCID: PMC7694003 DOI: 10.3390/foods9111562] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2020] [Revised: 10/19/2020] [Accepted: 10/23/2020] [Indexed: 01/13/2023] Open
Abstract
Producers of soy sauce are constantly making efforts to improve the sensory quality and nutritional value of their products. In this study, radishes, apples, and pears were used to prepare a distinctly flavored soy sauce, and the lactic acid bacteria, volatile compound content, and nutritional and functional qualities of the product were compared with two commercial flavored soy sauce products. Comparable physiochemical properties, antioxidant activities (in vitro and cellular), and higher prevalence of lactic acid bacteria (7.74 ± 0.55 log CFU mL−1) were observed in the prepared flavored soy sauce than in commercial flavored soy sauce. The comprehensive enzyme activity profile of the isolated lactic acid bacteria, Tetragenococcus halophilus (NCBI GenBank Accession no. MN270899), revealed the absence of any harmful enzymes such as β-glucuronidase. Moreover, the cell-free extract of T. halophilus showed xanthine oxidase inhibitory activity (half maximal inhibitory concentration (IC50) = 0.79 mg mL−1), suggesting that the product possessed functionality against xanthine oxidase-induced oxidative stress. Additionally, the prepared flavored soy sauce had higher amounts of total free amino acids (48.68 mg mL−1) and organic acids (7.77 mg mL−1). These results suggest that radishes, apples, and pears at a defined ratio are suitable for the large scale production of a flavored soy sauce with improved nutritional and functional qualities.
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Affiliation(s)
- Ashutosh Bahuguna
- Department of Food Science and Technology, Yeungnam University, Gyeongsan 38541, Korea; (A.B.); (I.G.J.)
| | - Il Guk Jo
- Department of Food Science and Technology, Yeungnam University, Gyeongsan 38541, Korea; (A.B.); (I.G.J.)
| | - Jong Suk Lee
- Division of Food & Nutrition and Cook, Taegu Science University, Daegu 41453, Korea;
| | - Myunghee Kim
- Department of Food Science and Technology, Yeungnam University, Gyeongsan 38541, Korea; (A.B.); (I.G.J.)
- Research Institute of Cell Culture, Yeungnam University, Gyeongsan 38541, Korea
- Correspondence: ; Tel.: +82-53-810-2958
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14
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Shu L, Si X, Yang X, Ma W, Sun J, Zhang J, Xue X, Wang D, Gao Q. Enhancement of Acid Protease Activity of Aspergillus oryzae Using Atmospheric and Room Temperature Plasma. Front Microbiol 2020; 11:1418. [PMID: 32670249 PMCID: PMC7332548 DOI: 10.3389/fmicb.2020.01418] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2020] [Accepted: 06/02/2020] [Indexed: 12/02/2022] Open
Abstract
Atmospheric and room temperature plasma (ARTP) system is a novel and efficient mutagenesis protocol for microbial breeding. In this study, ARTP was employed to treat spores of Aspergillus oryzae strain 3.042 for selection of high acid protease producers. With an irradiation time of 150 s at the lethal rate of 90%, 19 mutants with higher acid protease activity were initially selected based on different mutant colony morphology and ratio of the clarification halo of protease activity to the colony diameter. Measurements of the acid protease activity revealed that mutant strain B-2 is characterized by a steady hereditary stability with increased acid protease, neutral protease and total protease activities of 54.7, 17.3, and 8.5%, respectively, and decreased alkaline protease activity of 8.1%. In summary, the identified mutant strain B-2 exhibits great potential for the enhancement of the insufficient acid protease activity during the middle and later stages of soy sauce fermentation.
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Affiliation(s)
- Liang Shu
- Key Laboratory of Industrial Microbiology and Engineering Research Center of Food Biotechnology, Ministry of Education, College of Biotechnology, Tianjin University of Science and Technology, Tianjin, China
| | - Xiaoguang Si
- Key Laboratory of Industrial Microbiology and Engineering Research Center of Food Biotechnology, Ministry of Education, College of Biotechnology, Tianjin University of Science and Technology, Tianjin, China.,The Institute of Seawater Desalination and Multipurpose Utilization, Ministry of Natural Resources, Tianjin, China
| | - Xinda Yang
- Key Laboratory of Industrial Microbiology and Engineering Research Center of Food Biotechnology, Ministry of Education, College of Biotechnology, Tianjin University of Science and Technology, Tianjin, China
| | - Wenyan Ma
- Key Laboratory of Industrial Microbiology and Engineering Research Center of Food Biotechnology, Ministry of Education, College of Biotechnology, Tianjin University of Science and Technology, Tianjin, China
| | - Jinglan Sun
- Key Laboratory of Industrial Microbiology and Engineering Research Center of Food Biotechnology, Ministry of Education, College of Biotechnology, Tianjin University of Science and Technology, Tianjin, China
| | - Jian Zhang
- Key Laboratory of Industrial Microbiology and Engineering Research Center of Food Biotechnology, Ministry of Education, College of Biotechnology, Tianjin University of Science and Technology, Tianjin, China.,Tianjin Key Laboratory of Industrial Fermentation Microbiology, Tianjin, China.,Tianjin Engineering Research Center of Microbial Metabolism and Fermentation Process Control, Tianjin, China
| | - Xianli Xue
- Key Laboratory of Industrial Microbiology and Engineering Research Center of Food Biotechnology, Ministry of Education, College of Biotechnology, Tianjin University of Science and Technology, Tianjin, China.,Tianjin Key Laboratory of Industrial Fermentation Microbiology, Tianjin, China.,Tianjin Engineering Research Center of Microbial Metabolism and Fermentation Process Control, Tianjin, China
| | - Depei Wang
- Key Laboratory of Industrial Microbiology and Engineering Research Center of Food Biotechnology, Ministry of Education, College of Biotechnology, Tianjin University of Science and Technology, Tianjin, China.,Tianjin Key Laboratory of Industrial Fermentation Microbiology, Tianjin, China.,Tianjin Engineering Research Center of Microbial Metabolism and Fermentation Process Control, Tianjin, China
| | - Qiang Gao
- Key Laboratory of Industrial Microbiology and Engineering Research Center of Food Biotechnology, Ministry of Education, College of Biotechnology, Tianjin University of Science and Technology, Tianjin, China.,Tianjin Key Laboratory of Industrial Fermentation Microbiology, Tianjin, China.,Tianjin Engineering Research Center of Microbial Metabolism and Fermentation Process Control, Tianjin, China
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15
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Technofunctional and Sensory Properties of Fermented Lupin Protein Isolates. Foods 2019; 8:foods8120678. [PMID: 31847102 PMCID: PMC6963338 DOI: 10.3390/foods8120678] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2019] [Revised: 11/29/2019] [Accepted: 12/11/2019] [Indexed: 11/29/2022] Open
Abstract
Lupin protein isolate was fermented with eight different microorganisms to evaluate the influence on sensory profile, techno-functional properties and protein integrity. All investigated microorganisms were able to grow in lupin protein isolate. The results showed that the foaming activity in the range of 1646–1703% and the emulsifying capacity in the range of 347–595 mL of the fermented lupin protein isolates were similar to those of the unfermented ones. Protein solubility at pH 4 showed no significant changes compared to unfermented lupin protein isolate, whereas the solubility at pH 7 decreased significantly from 63.59% for lupin protein isolate to solubilities lower than 42.35% for fermented lupin protein isolate. Fermentation with all microorganisms showed the tendency to decrease bitterness from 2.3 for lupin protein isolate (LPI) to 1.0–2.0 for the fermented ones. The most promising microorganisms for the improvement of the sensory properties of lupin protein isolates were Lactobacillus brevis as it reduced the intensity of characteristic aroma impression (pea-like, green bell pepper-like) from 4.5 to 1.0. The SDS-PAGE results showed the fermentation treatment appeared not to be sufficiently effective to destruct the protein integrity and thus, deplete the allergen potential of lupin proteins. Fermentation allows the development of food ingredients with good functional properties in foam formation and emulsifying capacity, with a well-balanced aroma and taste profile.
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16
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de Farias YB, Zapata Noreña CP. Reverse encapsulation using double controlled gelification for the production of spheres with liquid light soy sauce-core. Int J Gastron Food Sci 2019. [DOI: 10.1016/j.ijgfs.2019.100137] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
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17
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Panda R, Garber EAE. Western blot analysis of fermented-hydrolyzed foods utilizing gluten-specific antibodies employed in a novel multiplex competitive ELISA. Anal Bioanal Chem 2019; 411:5159-5174. [DOI: 10.1007/s00216-019-01893-0] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2019] [Revised: 04/25/2019] [Accepted: 05/03/2019] [Indexed: 12/11/2022]
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18
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Sugawara T, Saraprug D, Sakamoto K. Soy sauce increased the oxidative stress tolerance of nematode via p38 MAPK pathway. Biosci Biotechnol Biochem 2019; 83:709-716. [PMID: 30626262 DOI: 10.1080/09168451.2018.1562873] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/04/2018] [Accepted: 12/07/2018] [Indexed: 01/05/2023]
Abstract
Soy sauce - a fermented food made from soybeans and wheat - is considered a healthy seasoning, but little scientific evidence is available to support this. In this study, physiological effects of soy sauce were analyzed using Caenorhabditis elegans. When soy sauce was fed to C. elegans together with Escherichia coli OP50, fat accumulation decreased, and resistance to oxidative stress by H2O2 was greatly increased in the nematodes. qRT-PCR revealed that mRNA expression of oxidative stress tolerance genes, including sod, ctl, and gpx, was markedly increased in soy sauce-fed nematodes. Worms ingesting soy sauce showed high mitochondrial membrane potential and reactive oxygen species (ROS) and low intracellular ROS, suggesting that soy sauce induced mitohormesis and decreased cytoplasmic ROS. Therefore, soy sauce ingestion affects the mitochondria and may alter the fat metabolism in C. elegans. Furthermore, the increase in oxidative stress tolerance is mediated through p38 MAPK pathway.
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Affiliation(s)
- Takaya Sugawara
- a Graduate School of Life and Environmental Sciences , University of Tsukuba , Tsukuba , Japan
| | - Danaporn Saraprug
- b The College of Biological Sciences , University of Tsukuba , Tsukuba , Japan
| | - Kazuichi Sakamoto
- a Graduate School of Life and Environmental Sciences , University of Tsukuba , Tsukuba , Japan
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19
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Affiliation(s)
- Miho Imamura
- Research and Development Division; Kikkoman Corporation; 399 Noda Noda-city Chiba 278-0037 Japan
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20
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Meinlschmidt P, Ueberham E, Lehmann J, Schweiggert-Weisz U, Eisner P. Immunoreactivity, sensory and physicochemical properties of fermented soy protein isolate. Food Chem 2016; 205:229-38. [DOI: 10.1016/j.foodchem.2016.03.016] [Citation(s) in RCA: 49] [Impact Index Per Article: 6.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2015] [Revised: 02/16/2016] [Accepted: 03/07/2016] [Indexed: 01/17/2023]
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21
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Lu Y, Zhang D, Liao Y, Diao J, Chen X. Stereoselective Behavior of the Chiral Herbicides Diclofop-Methyl and Diclofop During the Soy Sauce Brewing Process. Chirality 2015; 28:78-84. [DOI: 10.1002/chir.22545] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2015] [Revised: 09/07/2015] [Accepted: 09/18/2015] [Indexed: 11/06/2022]
Affiliation(s)
- Yuele Lu
- Institute of Fermentation Engineering, College of Biological and Environmental Engineering; Zhejiang University of Technology; Hangzhou China
| | - Dong Zhang
- Institute of Fermentation Engineering, College of Biological and Environmental Engineering; Zhejiang University of Technology; Hangzhou China
| | - Yahui Liao
- Institute of Fermentation Engineering, College of Biological and Environmental Engineering; Zhejiang University of Technology; Hangzhou China
| | - Jinling Diao
- Department of Applied Chemistry; China Agricultural University; Beijing China
| | - Xiaolong Chen
- Institute of Fermentation Engineering, College of Biological and Environmental Engineering; Zhejiang University of Technology; Hangzhou China
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22
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Lin SY, Lo YC, Chen YK, Yang SC, Mau JL. Nonvolatile Taste Components and Functional Compounds of Commercial Soy Sauce Products. J FOOD PROCESS PRES 2015. [DOI: 10.1111/jfpp.12518] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Shin-Yi Lin
- Department of Food Science and Biotechnology; National Chung Hsing University; 250 Kuokuang Road Taichung 40227 Taiwan
- NCHU-UCD Plant and Food Biotechnology Center; National Chung Hsing University; Taichung Taiwan
- Agricultural Biotechnology Center; National Chung Hsing University; Taichung Taiwan
| | - Yu-Chang Lo
- Department of Food Science and Biotechnology; National Chung Hsing University; 250 Kuokuang Road Taichung 40227 Taiwan
- NCHU-UCD Plant and Food Biotechnology Center; National Chung Hsing University; Taichung Taiwan
- Agricultural Biotechnology Center; National Chung Hsing University; Taichung Taiwan
| | - Yu-Kai Chen
- Department of Food Science and Biotechnology; National Chung Hsing University; 250 Kuokuang Road Taichung 40227 Taiwan
- NCHU-UCD Plant and Food Biotechnology Center; National Chung Hsing University; Taichung Taiwan
- Agricultural Biotechnology Center; National Chung Hsing University; Taichung Taiwan
| | - Shuo-Chieh Yang
- Department of Food Science and Biotechnology; National Chung Hsing University; 250 Kuokuang Road Taichung 40227 Taiwan
- NCHU-UCD Plant and Food Biotechnology Center; National Chung Hsing University; Taichung Taiwan
- Agricultural Biotechnology Center; National Chung Hsing University; Taichung Taiwan
| | - Jeng-Leun Mau
- Department of Food Science and Biotechnology; National Chung Hsing University; 250 Kuokuang Road Taichung 40227 Taiwan
- NCHU-UCD Plant and Food Biotechnology Center; National Chung Hsing University; Taichung Taiwan
- Agricultural Biotechnology Center; National Chung Hsing University; Taichung Taiwan
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23
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The major whey protein β-lactoglobulin inhibits IgE-mediated degranulation of RBL-2H3 cells and passive cutaneous anaphylaxis in mice. Int Dairy J 2014. [DOI: 10.1016/j.idairyj.2014.05.006] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
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24
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Bao N, Qin G, Zhang P, Zhao Y, Sun Z, Pan L. Strain screening for lowering immune activity of β-conglycinin in defatted whole soybean flour through fermentation. CANADIAN JOURNAL OF ANIMAL SCIENCE 2014. [DOI: 10.4141/cjas2013-152] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Affiliation(s)
- Nan Bao
- Key Laboratory of Animal Production, Product Quality and Security, Ministry of Education, Jilin Agricultural University, Changchun, P.R. China
- College of Animal Science and Technology, Jilin Agricultural University, Changchun, P.R. China
| | - Guixin Qin
- Key Laboratory of Animal Production, Product Quality and Security, Ministry of Education, Jilin Agricultural University, Changchun, P.R. China
- College of Animal Science and Technology, Jilin Agricultural University, Changchun, P.R. China
| | - Pengfei Zhang
- Key Laboratory of Animal Production, Product Quality and Security, Ministry of Education, Jilin Agricultural University, Changchun, P.R. China
- College of Animal Science and Technology, Jilin Agricultural University, Changchun, P.R. China
| | - Yuan Zhao
- Key Laboratory of Animal Production, Product Quality and Security, Ministry of Education, Jilin Agricultural University, Changchun, P.R. China
- College of Animal Science and Technology, Jilin Agricultural University, Changchun, P.R. China
| | - Zhe Sun
- Key Laboratory of Animal Production, Product Quality and Security, Ministry of Education, Jilin Agricultural University, Changchun, P.R. China
- College of Animal Science and Technology, Jilin Agricultural University, Changchun, P.R. China
| | - Li Pan
- Key Laboratory of Animal Production, Product Quality and Security, Ministry of Education, Jilin Agricultural University, Changchun, P.R. China
- College of Animal Science and Technology, Jilin Agricultural University, Changchun, P.R. China
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25
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Munesue S, Yamamoto Y, Urushihara R, Inomata K, Saito H, Motoyoshi S, Watanabe T, Yonekura H, Yamamoto H. Low-molecular weight fractions of Japanese soy sauce act as a RAGE antagonist via inhibition of RAGE trafficking to lipid rafts. Food Funct 2014; 4:1835-42. [PMID: 24191276 DOI: 10.1039/c2fo30359k] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Abstract
Advanced glycation end-products (AGE) have been implicated in aging and the pathogenesis of diabetic complications, inflammation, Alzheimer's disease, and cancer. AGE engage the cell surface receptor for AGE (RAGE), which in turn elicits intracellular signaling, leading to activation of NF-κB to cause deterioration of tissue homeostasis. AGE are not only formed within our bodies but are also derived from foods, endowing them with flavor. In the present study, we assessed the agonistic/antagonistic effects of food-derived AGE on RAGE signaling in a reporter assay system and found that low-molecular weight AGE can antagonize the action of AGE-BSA. Foods tested were Japanese soy sauce, coffee, cola, and red wine, all of which showed fluorescence characteristics of AGE. Soy sauce and coffee contained N(ε)-carboxymethyl-lysine (CML). Soy sauce, coffee, and red wine inhibited the RAGE ligand-induced activation of NF-κB, whereas cola had no effect on the ligand induction of NF-κB. The liquids were then fractionated into high-molecular weight (HMW) fractions and low-molecular weight (LMW) fractions. Soy sauce-, coffee-, and red wine-derived LMW fractions consistently inhibited the RAGE ligand induction of NF-κB, whereas the HMW fractions of these foods activated RAGE signaling. Using the LMW fraction of soy sauce as a model food-derived RAGE antagonist, we performed a plate-binding assay and found that the soy sauce LMW fractions competitively inhibited AGE-RAGE association. Further, this fraction significantly reduced AGE-dependent monocyte chemoattractant protein-1 (MCP-1) secretion from murine peritoneal macrophages. The LMF from soy sauce suppressed the AGE-induced RAGE trafficking to lipid rafts. These results indicate that small components in some, if not all, foods antagonize RAGE signaling and could exhibit beneficial effects on RAGE-related diseases.
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Affiliation(s)
- Seiichi Munesue
- Department of Biochemistry and Molecular Vascular Biology, Graduate School of Medical Sciences, Kanazawa University, 13-1 Takara-machi, Kanazawa 920-8640, Japan.
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26
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Inhibitory Effect of a Hot Water Extract of Coffee “Silverskin” on Hyaluronidase. Biosci Biotechnol Biochem 2014; 75:1205-7. [DOI: 10.1271/bbb.110106] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
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27
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Isolation of the Antioxidant Pyranonigrin-A from Rice Mold Starters Used in the Manufacturing Process of Fermented Foods. Biosci Biotechnol Biochem 2014; 71:2515-21. [DOI: 10.1271/bbb.70310] [Citation(s) in RCA: 40] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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28
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Morishita N, Matsumoto T, Morimatsu F, Toyoda M. Detection of soybean proteins in fermented soybean products by using heating extraction. J Food Sci 2014; 79:T1049-54. [PMID: 24811351 DOI: 10.1111/1750-3841.12461] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/03/2013] [Accepted: 03/12/2014] [Indexed: 11/27/2022]
Abstract
UNLABELLED Soybean is used in processed foods worldwide. Because soybean can cause adverse reactions in some atopic patients, appropriate labeling regarding its content in processed foods is needed to better protect consumers. In the previous study, we developed a reliable sandwich Enzyme Linked Immunosorbent Assay (ELISA) method with high sensitivity and specificity for detecting soybean proteins by using antibody to Gly m Bd 30K, which was originally characterized as a vacuolar protein with a molecular mass of 34 kDa in soybean. The ELISA displayed satisfactory repeatability and reproducibility in an interlaboratory evaluation. However, it could not detect soybean protein in fermented soybean products. We therefore developed an extraction method combined with a heating process to inhibit soybean protein degradation by microbial proteolytic enzymes in fermented soybean products. This extraction method enables the sensitive detection of soybean protein in fermented soybean products such as natto and miso. It was able to detect with high-sensitivity soybean protein present at 10 μg/g levels in model processed foods. This method is suitable for quantifying soybean protein in processed foods without the degrading effects of microbial proteolytic enzymes. The present extraction method can be used sensitively to monitor labeling systems in a reliable manner and should be useful for the mandatory inspections required under Japanese regulations. PRACTICAL APPLICATION The extraction and ELISA methods that we developed enable sensitive detection of soybean protein in soybean products, including fermented foods. These methods should be useful for reliable and sensitive monitoring of product labeling systems and should help to solve the problem of insensitive in soybean labeling of processed foods.
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Affiliation(s)
- Naoki Morishita
- Nippon Meat Packers. Inc., 3-3 Midorigahara, Tsukuba, Ibaraki, 300-2646, Japan
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29
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Wang T, Qin GX, Sun ZW, Zhao Y. Advances of research on glycinin and β-conglycinin: a review of two major soybean allergenic proteins. Crit Rev Food Sci Nutr 2014; 54:850-62. [PMID: 24499064 DOI: 10.1080/10408398.2011.613534] [Citation(s) in RCA: 70] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
Abstract
Being an important crop, soybean is widely used in the world and plays a vital role in human and animal nutrition. However, it contains several antinutritional factors (ANFs) including soybean agglutinin, soybean protease inhibitors, soybean allergenic proteins, etc., that may result in poor food utilization, decreased growth performance, and even disease. Among these ANFs, soybean allergenic proteins can lead to allergic reactions in human and animals, which has become a public problem all over the world, but our knowledge on it is still inadequate. This paper aims to provide an update on the characteristics, detection or exploration methods, and in vivo research models of soybean allergenic proteins; especially glycinin and β-conglycinin are deeply discussed. Through this review, we may have a better understanding on the advances of research on these two soybean allergenic proteins. Besides, the ingredient processing used to reduce the allergenicity of soybean is also reviewed.
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Affiliation(s)
- Tao Wang
- a College of Animal Science and Technology , Jilin Agricultural University , Changchun , 130118 , P. R. China
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30
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Chen L, Madl RL, Vadlani PV. Nutritional Enhancement of Soy Meal viaAspergillus oryzaeSolid-State Fermentation. Cereal Chem 2013. [DOI: 10.1094/cchem-01-13-0007-r] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Liyan Chen
- Bioprocessing and Renewable Energy Laboratory, Department of Grain Science and Industry, Kansas State University, 1980 Kimball Ave., Manhattan, KS, 66502, U.S.A
| | - Ronald L. Madl
- Bioprocessing and Renewable Energy Laboratory, Department of Grain Science and Industry, Kansas State University, 1980 Kimball Ave., Manhattan, KS, 66502, U.S.A
| | - Praveen V. Vadlani
- Bioprocessing and Renewable Energy Laboratory, Department of Grain Science and Industry, Kansas State University, 1980 Kimball Ave., Manhattan, KS, 66502, U.S.A
- Corresponding author. Phone: (785) 532-5011. Fax: (785) 532-7193. E-mail:
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31
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KO YUJIN, JEONG JINWOO, CHOI YUNGHYUN, RYU CHUNGHO. Soy soluble polysaccharide induces apoptosis in HCT-116 human colon cancer cells via reactive oxygen species generation. Mol Med Rep 2013; 8:1767-72. [DOI: 10.3892/mmr.2013.1725] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2013] [Accepted: 09/26/2013] [Indexed: 11/05/2022] Open
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32
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Antioxidant Activity and Contents of Total Phenolic, Monacolin K, GABA and Citrinin of Monascus-Fermented Soy Sauce. ACTA ACUST UNITED AC 2013. [DOI: 10.4028/www.scientific.net/amr.807-809.2066] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
In this study, antioxidant activity, contents of total phenolic, monacolin K, GABA, and citrinin as well as sensory evaluation of Monascus-fermented soy sauces were investigated. The soy sauces included tradtional soy sauce (S1), soy sauce fermented with commercial red mold (S2) and soy sauce fermented with lab-cultivated red mold (S3). The final DPPH free radical scavenging activity of soy sauces S1, S2 and S3 were 92.2%, 94.8% and 95.0%, respectively. The total phenolic content in soy sauces S1, S2 and S3 were 724.6, 800.2, and 885.7 μg gallic acid/mL, respectively. Total phenol contents soy sauce increased as fermentation time increased. Contents of monacolin K in S1, S2 and S3 were 0.00, 97.0 and 57.62 μg/mL. The content of GABA in S1, S2 and S3 were 14.46, 35.47 and 36.37μg/mL. The citrinin was not detected in all soy sauce samples.
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33
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Wei Q, Wang H, Lv Z, Hu G, Li Y, Liu Y, Wang Y, Lu F. Search for potential molecular indices for the fermentation progress of soy sauce through dynamic changes of volatile compounds. Food Res Int 2013. [DOI: 10.1016/j.foodres.2013.04.001] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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34
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Imamura M, Matsushima K. Suppression of umami aftertaste by polysaccharides in soy sauce. J Food Sci 2013; 78:C1136-43. [PMID: 23957398 DOI: 10.1111/1750-3841.12195] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/07/2013] [Accepted: 04/15/2013] [Indexed: 12/16/2023]
Abstract
Umami is one of 5 basic tastes that make foods savory and palatable. The umami aftertaste is a long-lasting taste sensation that is important for Japanese broth (dashi) utilized for various Japanese foods. Soy sauce is usually added when making dashi-based dishes; however, different soy sauces produce distinct effects on the umami aftertaste. In this study, we attempted to identify the substances that cause the suppression of the umami aftertaste in soy sauce by combining sensory analysis, size fractionation, chemical analysis, and enzymatic treatment. The suppressive substance was revealed to be polysaccharides with molecular weights between 44900 and 49700. The results of acid hydrolysis and enzymatic treatment suggested that the polysaccharides were cellulose. These results indicate that a type of water-soluble cellulose derived from soybean, wheat, or microorganisms has a suppressive effect on the umami aftertaste of soy sauce. Future studies should focus on developing a strategy that regulates the amount of these polysaccharides generated during soy sauce production, to maintain or enhance the umami aftertaste.
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Affiliation(s)
- Miho Imamura
- Research and Development Div., Kikkoman Co., Ltd., 399 Noda, Chiba 278-0037, Japan.
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Characterization and formation mechanism of proteins in the secondary precipitate of soy sauce. Eur Food Res Technol 2013. [DOI: 10.1007/s00217-013-2054-2] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Zhu Y, Tramper J. Koji--where East meets West in fermentation. Biotechnol Adv 2013; 31:1448-57. [PMID: 23850857 DOI: 10.1016/j.biotechadv.2013.07.001] [Citation(s) in RCA: 73] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2013] [Revised: 05/29/2013] [Accepted: 07/02/2013] [Indexed: 01/29/2023]
Abstract
Almost all biotechnological processes originate from traditional food fermentations, i.e. the many indigenous processes that can be found already in the written history of thousands of years ago. We still consume many of these fermented foods and beverages on a daily basis today. The evolution of these traditional processes, in particular since the 19th century, stimulated and influenced the development of modern biotechnological processes. In return, the development of modern biotechnology and related advanced techniques will no doubt improve the process, the product quality and the safety of our favourite fermented foods and beverages. In this article, we describe the relationship between these traditional food fermentations and modern biotechnology. Using Koji and its derived product soy sauce as examples, we address the mutual influences that will provide us with a better future concerning the quality, safety and nutritional effect of many fermented food products.
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Affiliation(s)
- Yang Zhu
- Bioprocess Engineering, Wageningen University and Research Centre, P.O. Box 8129, 6700 EV Wageningen, Netherlands.
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Therapeutic effects of fermented soycrud on phenotypes of atopic dermatitis induced by phthalic anhydride. Lab Anim Res 2013; 29:103-12. [PMID: 23825483 PMCID: PMC3696623 DOI: 10.5625/lar.2013.29.2.103] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2013] [Revised: 05/21/2013] [Accepted: 05/28/2013] [Indexed: 11/28/2022] Open
Abstract
Atopic dermatitis (AD), which is known as the most common pruritic skin disease, is caused by epidermal barrier dysfunction, allergies, microwave radiation, histamine intolerance, and genetic defects. To investigate the therapeutic effects of fermented soycrud (FSC) on AD pathology, alteration of AD phenotypes induced by phthalic anhydride (PA) treatment was assessed by ear thickness analysis, measurement of immune-related organ weights, ELISA, and histological and pathological analyses of ICR mice after FSC treatment for 2 weeks. Except for water content, the concentrations of most major components were lower in FSC compared to common tofu (CMT). Thymus and lymph node weights were significantly reduced in ICR mice treated with PA+CMT or PA+FSC, whereas spleen and body weights were maintained. Elevation of ear thickness induced by PA treatment was rapidly diminished in the CMT- and FSC-treated groups, although there was no significant difference between the two groups. Furthermore, significant reduction of epidermal thickness was detected in both the PA+CMT- and PA+FSC-treated groups. However, IgE concentration and dermal thickness were reduced only by PA+FSC treatment, whereas PA+CMT treatment maintained levels comparable to PA+vehicle treatment. The number of infiltrated mast cells was higher in the PA+vehicle-treated group compared to the untreated control. Following CMT or FSC treatment, mast cell infiltration was slightly reduced, although the CMT-treated group showed greater cell numbers. These results indicate that FSC may significantly relieve the phenotypes of AD induced by PA treatment and should be considered as a potential candidate for AD therapy.
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Wu JR, Zhang JC, Shi P, Wu R, Yue XQ, Zhang HP. Bacterial community involved in traditional fermented soybean paste dajiang made in northeast China. ANN MICROBIOL 2013. [DOI: 10.1007/s13213-013-0604-2] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022] Open
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Zhao G, Yao Y, Wang X, Hou L, Wang C, Cao X. Functional properties of soy sauce and metabolism genes of strains for fermentation. Int J Food Sci Technol 2012. [DOI: 10.1111/j.1365-2621.2012.03219.x] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Guozhong Zhao
- Key Laboratory of Food Nutrition and Safety, Ministry of Education; Tianjin University of Science & Technology; Tianjin; 300457; China
| | - Yunping Yao
- Key Laboratory of Food Nutrition and Safety, Ministry of Education; Tianjin University of Science & Technology; Tianjin; 300457; China
| | - Xiaohua Wang
- Key Laboratory of Food Nutrition and Safety, Ministry of Education; Tianjin University of Science & Technology; Tianjin; 300457; China
| | - Lihua Hou
- Key Laboratory of Food Nutrition and Safety, Ministry of Education; Tianjin University of Science & Technology; Tianjin; 300457; China
| | - Chunling Wang
- Key Laboratory of Food Nutrition and Safety, Ministry of Education; Tianjin University of Science & Technology; Tianjin; 300457; China
| | - Xiaohong Cao
- Key Laboratory of Food Nutrition and Safety, Ministry of Education; Tianjin University of Science & Technology; Tianjin; 300457; China
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Matsuda A, Tanaka A, Pan W, Okamoto N, Oida K, Kingyo N, Amagai Y, Xia Y, Jang H, Nishikawa S, Kajiwara N, Ahn G, Ohmori K, Matsuda H. Supplementation of the fermented soy product ImmuBalance™ effectively reduces itching behavior of atopic NC/Tnd mice. J Dermatol Sci 2012; 67:130-9. [PMID: 22748506 DOI: 10.1016/j.jdermsci.2012.05.011] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2012] [Revised: 05/27/2012] [Accepted: 05/29/2012] [Indexed: 11/15/2022]
Abstract
BACKGROUND Effects of probiotics on the prevention of atopic diseases have been proposed recently. Although we have already reported the suppressive effects of the probiotic, ImmuBalance™, on a mouse model for peanuts allergy, its influence on atopic diseases remains unclear. OBJECTIVE Potential efficacy of ImmuBalance™, which is the fermented soy product, on treatment of atopic dermatitis (AD) was investigated using a mouse model for human AD, NC/Tnd mice. METHODS For in vivo study, ImmuBalance containing chow or a control diet were fed to NC/Tnd mice with moderate dermatitis for 2 weeks. Topical application of FK506 ointment was used as a positive control. Clinical skin severity scores, scratching behaviors, trans-epidermal water loss (TEWL), and histological features were analyzed. For in vitro study, suppressive effect of ImmuBalance™ on nerve growth factor (NGF)-activated neurite outgrowth of PC12 cells was examined. RESULTS Clinical skin severity scores of the mice fed with ImmuBalance containing chow were gradually reduced as well as the mice treated with FK506. Feeding with ImmuBalance completely inhibited the increase in scratching behavior of NC/Tnd mice. The value of TEWL of NC/Tnd mice fed with ImmuBalance was significantly decreased. In addition, histological examination revealed that application of ImmuBalance decreased the number of PGP9.5-positive neuronal fibers in the lesional skin. When ImmuBalance extract was added to the culture, NGF-activated neurite outgrowth of PC12 cells was diminished through the inhibition of the phosphatidylinositol 3-kinase phosphorylation. CONCLUSION ImmuBalance could exhibit favorable alterations on AD symptoms, particularly through down regulation of the itch sensation.
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Affiliation(s)
- Akira Matsuda
- Laboratory of Veterinary Molecular Pathology and Therapeutics, Division of Animal Life Science, Institute of Agriculture, Tokyo University of Agriculture and Technology, Tokyo 183-8509, Japan
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NISHIO M, YUASA K, OKIMURA K, OGAMO M, IMAI K, KATSUZAKI H, MATSUNAGA M, UMEKAWA H. Cellular Effects Of Tamari Soy Sauce-derived 1-[5-(Hydroxymethyl)furan-2-yl]-9H-pyrido[3,4-b]indole-3-carboxylic Acid (Flazin). FOOD SCIENCE AND TECHNOLOGY RESEARCH 2012. [DOI: 10.3136/fstr.18.919] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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Ou-Yang Q, Zhao JW, Chen QS, Lin H, Huang XY. Study on Classification of Soy Sauce by Electronic Tongue Technique Combined with Artificial Neural Network. J Food Sci 2011; 76:S523-7. [DOI: 10.1111/j.1750-3841.2011.02382.x] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Mashilipa C, Wang Q, Slevin M, Ahmed N. Antiglycation and antioxidant properties of soy sauces. J Med Food 2011; 14:1647-53. [PMID: 21861728 DOI: 10.1089/jmf.2011.0054] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022] Open
Abstract
Diabetes-induced hyperglycemia increases formation of advanced glycation end products (AGEs) and metal-catalyzed production of free radicals. This study compared the antioxidant capacities of dark and light soy sauces of different brands and investigated their abilities to inhibit AGEs and whether their mechanism of action was pre- or post-Amadori or involved chelation of transition metals. The antioxidant capacities of soy sauces were compared using the 2,2'-azinobis(3-ethylbenzothiazoline-6-sulfonate) method and by measuring their total phenolic contents. Model proteins (lysozyme, albumin) were glycated using fructose with or without soy sauces with subsequent analysis of cross-linked AGEs by sodium dodecyl sulfate-polyacrylamide gel electrophoresis. The effect of soy sauces on pre- and post-Amadori inhibition of AGEs was investigated by measuring fructosamine and AGEs following reincubation of ribose-glycated (ribated) lysozyme, respectively. Dark soy sauces had higher antioxidant capacities and phenolic content and were more effective inhibitors of post-Amadori-derived cross-linked AGEs. However, light soy sauces were more effective at inhibiting fructosamine and had more potent metal chelation properties. This study reports the antiglycation properties of soy sauces, but further studies are required to determine the constituents responsible for this effect and whether soy sauce consumption can reduce oxidative stress and AGEs in diabetic subjects.
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Affiliation(s)
- Changwe Mashilipa
- School of Healthcare Science, Manchester Metropolitan University, Manchester, United Kingdom
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Yang B, Prasad KN, Xie H, Lin S, Jiang Y. Structural characteristics of oligosaccharides from soy sauce lees and their potential prebiotic effect on lactic acid bacteria. Food Chem 2011. [DOI: 10.1016/j.foodchem.2010.11.048] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Amadou I, Le GW, Shi YH, Jin S. Reducing, Radical Scavenging, and Chelation Properties of Fermented Soy Protein Meal Hydrolysate byLactobacillus plantarumLP6. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2011. [DOI: 10.1080/10942910903312502] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Yang B, Yang H, Li J, Li Z, Jiang Y. Amino acid composition, molecular weight distribution and antioxidant activity of protein hydrolysates of soy sauce lees. Food Chem 2011. [DOI: 10.1016/j.foodchem.2010.06.069] [Citation(s) in RCA: 93] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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WENG TM, CHEN MT. Changes of Protein in Natto (a fermented soybean food) Affected by Fermenting Time. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2010. [DOI: 10.3136/fstr.16.537] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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Abstract
BACKGROUND Soy sauce is well-known as a Japanese traditional seasoning, namely shoyu. Usually, shoyu means sauce made from soy. Shoyu does have not only benefits but also adverse effects. Soy sauce allergy which is not caused by soy or wheat allergy is rare. PATIENTS Our four patients developed cellulites and dermatitis around lips with irritation after a meal with shoyu. The age of the patients was 10, 35, 46 and 51 years; they were all female. OBJECTIVES These inflammations can be developed by two causes; first it can be caused by allergic reactions to shoyu; the second, it can be caused by histamine poisoning. It is important to determine whether inflammation is caused by allergic reactions or histamine poisoning. METHODS We determined the volume of histamine in some sauces and performed prick test and laboratory tests. RESULTS Four patients had positive reactions by prick test after using some sauces. We suspected that histamine caused their symptoms, but nine normal volunteers had negative reactions. Patient's specific IgE score to soy and wheat was class 0. The results showed that the sauce made from soybean and broad bean contained histamine, but histamine in other sauces was not detected. CONCLUSIONS In this study, we confirmed by prick test, four cases of soy sauce allergy, which was caused by some products during brewing. When patients with inflammations around mouth, after a meal containing or using soy sauce, are examined, it should be considered whether dermatitis or cellulites were developed by allergic reaction or by histamine poisoning.
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Affiliation(s)
- K Sugiura
- Department of Environmental Dermatology and Allergology, Daiichi Clinic, Nakaku, Nagoya, Japan.
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Antioxidants produced by Eurotium herbariorum of filamentous fungi used for the manufacture of karebushi, dried bonito (Katsuobushi). Biosci Biotechnol Biochem 2009; 73:1323-7. [PMID: 19502740 DOI: 10.1271/bbb.80887] [Citation(s) in RCA: 37] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
Abstract
Extracts prepared by culturing ten filamentous fungi from Aspergillus and Eurotium species isolated from dried bonito (katsuobushi) were examined for 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging capacity. The extracts prepared by culturing E. herbariorum NE-1 and NE-4, which are used in the molding process for the manufacture of karebushi (a kind of katsuobushi), were shown to have higher activity than the others. Five antioxidants were isolated from the extracts and identified as isodihydroauroglaucin (IDAG), auroglaucin (AG), dihydroauroglaucin (DAG), tetrahydroauroglaucin (TAG), and flavoglaucin (FG) by (1)H-NMR, (13)C-NMR, and EI-MS analyses. Compared with alpha-tocopherol, the isolated antioxidants exhibited high antioxidative activity for the radical scavenging capacity of DPPH and superoxide, but low activity for inhibiting the autoxidation of docosahexaenoic acid (DHA). The isolated antioxidants were produced by the Eurotium species, but not by the Aspergillus species. DAG and TAG exhibited higher radical scavenging capacity than the other antioxidants and were abundantly contained in the extracts of E. herbariorum NE-1 and NE-4.
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Zhang T, Pan W, Takebe M, Schofield B, Sampson H, Li XM. Therapeutic effects of a fermented soy product on peanut hypersensitivity is associated with modulation of T-helper type 1 and T-helper type 2 responses. Clin Exp Allergy 2008; 38:1808-18. [PMID: 18705693 PMCID: PMC2692574 DOI: 10.1111/j.1365-2222.2008.03075.x] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
Abstract
BACKGROUND ImmuBalance is a koji fungus (Aspergillus oryzae) and lactic acid fermented soybean product. This unique production process is believed to create a food supplement that helps to induce or maintain normal immune response. OBJECTIVE To assess possible therapeutic effects of ImmuBalance on peanut (PN) hypersensitivity using a murine model of peanut allergy (PNA). METHODS PN allergic C3H/HeJ mice were fed standard mouse chow containing 0.5% or 1.0% ImmuBalance (ImmuBalance 2X), radiation-inactivated 1.0% ImmuBalance (I-ImmuBalance 2X), or regular diet chow (sham) for 4 weeks, beginning 10 weeks after the initial PN sensitization, and then challenged with PN. Anaphylactic symptom scores, plasma histamine, serum PN specific-IgE levels and splenocyte cytokine profiles were determined. RESULTS While 100% of sham-treated PNA mice developed anaphylactic reactions with a median score of 3.3 following PN challenge, only 50% of ImmuBalance, 30% of ImmuBalance 2X and 40% of I-ImmuBalance 2X-treated mice developed allergic reactions with median scores of 1.0, 0.4 and 0.5 respectively, which were significantly less than that in the sham-treated mice (P<0.05). Plasma histamine and PN specific-IgE levels were also significantly less in all treated mice than in sham-treated mice (P<0.05). Furthermore, IL-4, IL-5 and IL-13 production by PN-stimulated splenocytes in vitro from ImmuBalance fed mice were markedly reduced compared with sham-treated mice, whereas IFN-gamma production was moderately increased. TGF-beta and TNF-alpha production were similar. CONCLUSIONS ImmuBalance protects against PN-induced anaphylaxis when administered as a food supplement in this model. Protection was associated with down-regulation of Th2 responses. This supplement may provide a potential novel therapy for PNA.
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Affiliation(s)
| | - Weijun Pan
- Department of Surgery, Beth Israel Deaconess Medical Center at Harvard Medical School, Boston, MA
| | | | - Brian Schofield
- Johns Hopkins University, Bloomberg School of Public Health, Baltimore, MD
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