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Spaccasassi A, Utz F, Dunkel A, Aragao Börner R, Ye L, De Franceschi F, Bogicevic B, Glabasnia A, Hofmann T, Dawid C. Screening of a Microbial Culture Collection: Empowering Selection of Starters for Enhanced Sensory Attributes of Pea-Protein-Based Beverages. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:15890-15905. [PMID: 38953212 DOI: 10.1021/acs.jafc.4c02316] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 07/03/2024]
Abstract
Pea-protein-based ingredients are gaining attention in the food industry due to their nutritional benefits and versatility, but their bitter, astringent, green, and beany off-flavors pose challenges. This study applied fermentation using microbial cultures to enhance the sensory qualities of pea-protein-based beverages. Using UHPLC-TOF-MS analyses along with sensory profile comparisons, microbial species such as Limosilactobacillus fermentum, Lactococcus lactis, Lactobacillus johnsonii, Lacticaseibacillus rhamnosus, and Bifidobacterium longum were preselected from an entire culture collection and found to be effective in improving the overall flavor impression by reducing bitter off-notes and enhancing aroma profiles. Notably, L. johnsonii NCC533 and L. fermentum NCC660 exhibited controlled proteolytic activities after 48 h of fermentation, enriching the matrix with taste-active amino acids, nucleotides, and peptides and improving umami and salty flavors while mitigating bitterness. This study has extended traditional volatile analyses, including nonvolatile metabolomic, proteomic, and sensory analyses and offering a detailed view of fermentation-induced biotransformations in pea-protein-based food. The results highlight the importance of combining comprehensive screening approaches and sensoproteomic techniques in developing tastier and more palatable plant-based protein products.
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Affiliation(s)
- Andrea Spaccasassi
- Chair of Food Chemistry and Molecular and Sensory Science, TUM School of Life Sciences, Technical University of Munich, Lise-Meitner-Strasse 34, 85354 Freising, Germany
- TUM CREATE, 1 CREATE Way, #10-02 CREATE Tower, Singapore 138602
| | - Florian Utz
- Chair of Food Chemistry and Molecular and Sensory Science, TUM School of Life Sciences, Technical University of Munich, Lise-Meitner-Strasse 34, 85354 Freising, Germany
| | - Andreas Dunkel
- Leibniz-Institute for Food Systems Biology, Technical University of Munich, 85354 Freising, Germany
| | - Rosa Aragao Börner
- Nestlé Research, Société des Produits Nestlé S.A., Route du Jorat 57, CH 1000 Lausanne 26, Switzerland
| | - Lijuan Ye
- Nestlé Research, Société des Produits Nestlé S.A., Route du Jorat 57, CH 1000 Lausanne 26, Switzerland
| | - Filippo De Franceschi
- Nestlé Research, Société des Produits Nestlé S.A., Route du Jorat 57, CH 1000 Lausanne 26, Switzerland
| | - Biljana Bogicevic
- Nestlé Research, Société des Produits Nestlé S.A., Route du Jorat 57, CH 1000 Lausanne 26, Switzerland
| | - Arne Glabasnia
- Nestlé Research, Société des Produits Nestlé S.A., Route du Jorat 57, CH 1000 Lausanne 26, Switzerland
| | - Thomas Hofmann
- Chair of Food Chemistry and Molecular and Sensory Science, TUM School of Life Sciences, Technical University of Munich, Lise-Meitner-Strasse 34, 85354 Freising, Germany
| | - Corinna Dawid
- Chair of Food Chemistry and Molecular and Sensory Science, TUM School of Life Sciences, Technical University of Munich, Lise-Meitner-Strasse 34, 85354 Freising, Germany
- TUM CREATE, 1 CREATE Way, #10-02 CREATE Tower, Singapore 138602
- Professorship for Functional Phytometabolomics, TUM School of Life Sciences, Technical University of Munich, Lise-Meitner-Strasse 34, 85354 Freising, Germany
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Spaccasassi A, Ye L, Rincón C, Börner RA, Bogicevic B, Glabasnia A, Hofmann T, Dawid C. Sensoproteomic Characterization of Lactobacillus Johnsonii-Fermented Pea Protein-Based Beverage: A Promising Strategy for Enhancing Umami and Kokumi Sensations while Mitigating Bitterness. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:15875-15889. [PMID: 38957928 DOI: 10.1021/acs.jafc.4c02317] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 07/04/2024]
Abstract
This study investigated the mechanism underlying the flavor improvement observed during fermentation of a pea protein-based beverage using Lactobacillus johnsonii NCC533. A combination of sensomics and sensoproteomics approach revealed that the fermentation process enriched or generated well-known basic taste ingredients, such as amino acids, nucleotides, organic acids, and dipeptides, besides six new taste-active peptide sequences that enhance kokumi and umami notes. The six new umami and kokumi enhancing peptides, with human recognition thresholds ranging from 0.046 to 0.555 mM, are produced through the degradation of Pisum sativum's storage protein. Our findings suggest that compounds derived from fermentation enhance umami and kokumi sensations and reduce bitterness, thus improving the overall flavor perception of pea proteins. In addition, the analysis of intraspecific variations in the proteolytic activity of L. johnsonii and the genome-peptidome correlation analysis performed in this study point at cell-wall-bound proteinases such as PrtP and PrtM as the key genes necessary to initiate the flavor improving proteolytic cascade. This study provides valuable insights into the molecular mechanisms underlying the flavor improvement of pea protein during fermentation and identifies potential future research directions. The results highlight the importance of combining fermentation and senso(proteo)mics techniques in developing tastier and more palatable plant-based protein products.
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Affiliation(s)
- Andrea Spaccasassi
- Chair of Food Chemistry and Molecular and Sensory Science, TUM School of Life Sciences, Technical University of Munich, Lise-Meitner-Str. 34, Freising 85354, Germany
- TUM CREATE, 1 CREATE Way, #10-02 CREATE Tower, Singapore 138602, Singapore
| | - Lijuan Ye
- Société des Produits Nestlé S.A., Nestlé Research, Route du Jorat 57, Lausanne 26 CH 1000, Switzerland
| | - Cristian Rincón
- Société des Produits Nestlé S.A., Nestlé Research, Route du Jorat 57, Lausanne 26 CH 1000, Switzerland
| | - Rosa Aragao Börner
- Société des Produits Nestlé S.A., Nestlé Research, Route du Jorat 57, Lausanne 26 CH 1000, Switzerland
| | - Biljana Bogicevic
- Société des Produits Nestlé S.A., Nestlé Research, Route du Jorat 57, Lausanne 26 CH 1000, Switzerland
| | - Arne Glabasnia
- Société des Produits Nestlé S.A., Nestlé Research, Route du Jorat 57, Lausanne 26 CH 1000, Switzerland
| | - Thomas Hofmann
- Chair of Food Chemistry and Molecular and Sensory Science, TUM School of Life Sciences, Technical University of Munich, Lise-Meitner-Str. 34, Freising 85354, Germany
| | - Corinna Dawid
- Chair of Food Chemistry and Molecular and Sensory Science, TUM School of Life Sciences, Technical University of Munich, Lise-Meitner-Str. 34, Freising 85354, Germany
- TUM CREATE, 1 CREATE Way, #10-02 CREATE Tower, Singapore 138602, Singapore
- Professorship for Functional Phytometabolomics, TUM School of Life Sciences, Technical University of Munich, Lise-Meitner-Str. 34, Freising 85354, Germany
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Park M, Yu JY, Ko JA, Park HJ. Application of UV-Vis-NIR and FTIR spectroscopy coupled with chemometrics for quality prediction of katsuobushi based on the number of smoking treatments. Food Chem 2024; 442:138604. [PMID: 38306767 DOI: 10.1016/j.foodchem.2024.138604] [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: 10/12/2023] [Revised: 01/16/2024] [Accepted: 01/26/2024] [Indexed: 02/04/2024]
Abstract
Katsuobushi, a smoked, dried skipjack tuna, is a traditional Japanese food additive with a unique flavor and taste. Gas chromatography mass spectrometry (GC-MS), fourier transform infrared (FTIR), and ultraviolet-visible-near infrared spectroscopy (UV-Vis-NIR) combined with chemometric methods were evaluated the quality of katsuobushi according to the number of smoking treatments. Using GC-MS, 46 metabolites were identified and five metabolites were selected as key compounds. All samples were classified according to their smoking number via principal component analysis (PCA), partial least squares-discriminate analysis (PLS-DA) and hierarchical cluster analysis (HCA) of the FTIR and NIR spectra. Partial least squares regression (PLSR) analysis revealed that the FTIR and NIR spectra were highly correlated with the metabolites by GC-MS. These results demonstrated the potential of using the FTIR and NIR spectroscopy combined with chemometrics to assess the quality of katsuobushi based on the smoking treatments, with NIR spectroscopy showed particularly promising.
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Affiliation(s)
- Minjung Park
- Department of Biotechnology, College of Life Science and Biotechnology, Korea University, Anam-dong, Seongbuk-gu, Seoul 02841, Republic of Korea; Daewang Co. Ltd, 132, Beompyeong-ro, Chodong-myeon, Miryang-si, Gyeongsangnam-do, Republic of Korea
| | - Ji Young Yu
- Department of Food, Nutrition and Packaging Sciences, Clemson University, Clemson, USA
| | - Jung A Ko
- Department of Biotechnology, College of Life Science and Biotechnology, Korea University, Anam-dong, Seongbuk-gu, Seoul 02841, Republic of Korea.
| | - Hyun Jin Park
- Department of Biotechnology, College of Life Science and Biotechnology, Korea University, Anam-dong, Seongbuk-gu, Seoul 02841, Republic of Korea.
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Højlund S, Schneider M, Frøst MB, Mouritsen OG. Creative Tastebuds 2021. INTERNATIONAL JOURNAL OF FOOD DESIGN 2022. [DOI: 10.1386/ijfd_00040_2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
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Schmidt CV, Mouritsen OG. Umami taste as a driver for sustainable eating. INTERNATIONAL JOURNAL OF FOOD DESIGN 2022. [DOI: 10.1386/ijfd_00045_3] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
In the present article it is proposed that a focus on taste is instrumental for promoting a green transition towards a more sustainable eating behaviour involving a more plant-based diet. In particular, it is pointed out that umami is a key driver for this transition because on the one side green food like vegetables typically lack this basic taste that humans on the other side are genetically primed to crave by evolution. We highlight how a mechanism of synergy operates and can be applied to enhance umami taste by a combination of free amino acids and free nucleotides in the same food item either by culinary preparation or by appropriate food pairing. Examples of the power of umami synergy are given, with some focus on sustainable marine foods like bivalves and cephalopods as well as vegetables. Finally, we demonstrate how umami taste as a driver for sustainable eating can be brought to work in the context of communication to children as well as the general public, e.g., by gamification.
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