1
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Bing SJ, Liu FF, Li YQ, Sun GJ, Wang CY, Liang Y, Zhao XZ, Hua DL, Chen L, Mo HZ. The structural characteristics and physicochemical properties of mung bean protein hydrolysate of protamex induced by ultrasound. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:3665-3675. [PMID: 38158728 DOI: 10.1002/jsfa.13251] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/19/2023] [Revised: 12/19/2023] [Accepted: 12/30/2023] [Indexed: 01/03/2024]
Abstract
BACKGROUND The limited physicochemical properties (such as low foaming and emulsifying capacity) of mung bean protein hydrolysate restrict its application in the food industry. Ultrasound treatment could change the structures of protein hydrolysate to accordingly affect its physicochemical properties. The aim of this study was to investigate the effects of ultrasound treatment on the structural and physicochemical properties of mung bean protein hydrolysate of protamex (MBHP). The structural characteristics of MBHP were evaluated using tricine sodium dodecylsulfate-polyacrylamide gel electrophoresis, laser scattering, fluorescence spectrometry, etc. Solubility, fat absorption capacity and foaming, emulsifying and thermal properties were determined to characterize the physicochemical properties of MBHP. RESULTS MBHP and ultrasonicated-MBHPs (UT-MBHPs) all contained five main bands of 25.8, 12.1, 5.6, 4.8 and 3.9 kDa, illustrating that ultrasound did not change the subunits of MBHP. Ultrasound treatment increased the contents of α-helix, β-sheet and random coil and enhanced the intrinsic fluorescence intensity of MBHP, but decreased the content of β-turn, which demonstrated that ultrasound modified the secondary and tertiary structures of MBHP. UT-MBHPs exhibited higher solubility, foaming capacity and emulsifying properties than MBHP, among which MBHP-330 W had the highest solubility (97.32%), foaming capacity (200%), emulsification activity index (306.96 m2 g-1 ) and emulsion stability index (94.80%) at pH 9.0. CONCLUSION Ultrasound treatment enhanced the physicochemical properties of MBHP, which could broaden its application as a vital ingredient in the food industry. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Shu-Jing Bing
- School of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China
| | - Fen-Fang Liu
- 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
| | - Gui-Jin Sun
- School of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China
| | - Chen-Ying Wang
- School of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China
| | - Yan Liang
- 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
| | - 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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2
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Qí X, Malmos KG, van den Berg FWJ, Grumsen FB, Bakalis S. Crystal size, a key character of lactose crystallization affecting microstructure, surface chemistry and reconstitution of milk powder. Food Res Int 2024; 177:113872. [PMID: 38225141 DOI: 10.1016/j.foodres.2023.113872] [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: 08/29/2023] [Revised: 12/11/2023] [Accepted: 12/14/2023] [Indexed: 01/17/2024]
Abstract
Lactose crystallization during storage deteriorates reconstitution performance of milk powders, but the relationship between lactose crystallization and reconstitution is inexplicit. The objective of this study is to characterize crystalline lactose in the context of formulation and elucidate the complex relationship between lactose crystallization and powder functionality. Lactose in Skim Milk Powder (SMP), Whole Milk Powder (WMP) and Fat-Filled Milk Powder (FFMP) stored under 23 %, 53 % and 75 % Relative Humidity (RH) at 25 ℃ for four months was compared. Lactose, surface chemistry and microstructure of FFMP stored at 25 ℃ and 40 ℃ at 23 % to 75 % RH for four months were also analyzed and interpreted. At the same RH, FFMP crystallized in the same pattern as WMP. At 53 % RH, FFMP and WMP differentiated from SMP in terms of lactose morphology as well as the ratio between anhydrous α-lactose and anhydrous β-lactose. Lactose remained amorphous at 23 % RH, crystallized predominantly to α/β-lactose (1:4) at 40 to 58 % RH and to α-lactose monohydrate at 75 % RH. The crystallinity index was similar for all powders containing crystalline lactose. The estimated crystallite size increased from approx. 0.1 to 20 µm with increasing RH and temperature. When amorphous lactose crystallized into crystals below approx. 0.1 µm at 25 °C and 43 % RH, the microstructure and surface lipid were comparable to that of the reference powder. This powder reconstituted into a stable suspension system comparable to that of reference (well performing) powders. These results demonstrate that crystallite size is the key property linking lactose crystallization and reconstitution. Our finding thus indicates limiting crystallite size is important for maintaining desired product quality.
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Affiliation(s)
- Xiàowěi Qí
- Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg C, Denmark.
| | - Kirsten Gade Malmos
- Arla Innovation Center, Arla Foods amba, Agro Food Park 19, 8200 Aarhus N, Denmark
| | - Frans W J van den Berg
- Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg C, Denmark
| | - Flemming Bjerg Grumsen
- Department of Civil and Mechanical Engineering, Technical University of Denmark, DTU Building 425, 2800 Lyngby, Denmark
| | - Serafim Bakalis
- Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg C, Denmark.
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3
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Rosa Silva LK, Cardim de Jesus J, Vieira Onelli RR, Conceição DG, Santos LS, Barbosa Ferrão SP. Spectroscopy (MIR), chromatography (RP-HPLC) and chemometrics applied to soluble peptides to discriminate the geographic origin of coalho cheese. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2023. [DOI: 10.1016/j.bcab.2023.102678] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/03/2023]
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4
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Çetinkaya S, Eyupoglu V, Çetintaş Hİ, Yenidünya AF, Kebabcı Ö, Tüzün B. Removal of Erythrosine B dye from wastewater by Penicillium italicum: experimental, DFT, and molecular docking studies. J Biomol Struct Dyn 2023; 41:14212-14223. [PMID: 36889933 DOI: 10.1080/07391102.2023.2186704] [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: 11/15/2022] [Accepted: 02/06/2023] [Indexed: 03/10/2023]
Abstract
The study involved the adsorption of Erythrosine B onto the dead, dry, and unmodified Penicillium italicum cells and the analytical, visual, theoretical assessment of the adsorbent-adsorbate interactions. It also included desorption studies and reiterative usability of the adsorbent. The fungus was a local isolate and it was identified by partial proteomic experiment in a MALDI-TOFF mass spectrometer. Chemical features of the adsorbent surface were analysed by FT-IR and EDX. Surface topology was visualized by SEM. Isotherm parameters of the adsorption were determined by using three most frequently used models. Erythrosine B appeared to form a monolayer onto the biosorbent and some of the dye molecules could have also penetrated into the adsorbent particles. Kinetic results suggested a spontaneous and exothermic reaction taken place between the dye molecules and the biomaterial. Theoretical approach involved the determination of some of the quantum parameters as well as the toxic or drug potentials of the some of the components of the biomaterial.
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Affiliation(s)
- Serap Çetinkaya
- Department of Molecular Biology and Genetics, Science Faculty, Sivas Cumhuriyet University, Sivas, Turkey
| | - Volkan Eyupoglu
- Department of Chemistry, Faculty of Science, Cankiri Karatekin University, Cankırı, Turkey
| | - Halil İbrahim Çetintaş
- Advanced Technology Research and Application Center (CUTAM), Sivas Cumhuriyet University, Sivas, Turkey
| | - Ali Fazıl Yenidünya
- Department of Molecular Biology and Genetics, Science Faculty, Sivas Cumhuriyet University, Sivas, Turkey
| | - Özgür Kebabcı
- Department of Molecular Biology and Genetics, Science Faculty, Sivas Cumhuriyet University, Sivas, Turkey
| | - Burak Tüzün
- Plant and Animal Production Department, Technical Sciences Vocational School of Sivas, Sivas Cumhuriyet University, Sivas, Turkey
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5
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Czaja TP, Vickovic D, Pedersen SJ, Hougaard AB, Ahrné L. Spectroscopic characterisation of acidified milk powders. Int Dairy J 2023. [DOI: 10.1016/j.idairyj.2023.105664] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/30/2023]
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6
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Mahmood N, Liu Y, Saleemi MA, Munir Z, Zhang Y, Saeed R. Investigation of Physicochemical and Textural Properties of Brown Rice by Hot Air Assisted Radio Frequency Drying. FOOD BIOPROCESS TECH 2023. [DOI: 10.1007/s11947-023-03001-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/11/2023]
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7
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Yao X, Xu J, Xun Y, Du T, Huang M, Guo J. High gelatinous salted duck egg white protein powder gel: Physicochemical, microstructure and techno-functional properties. Front Nutr 2023; 10:1110786. [PMID: 36819671 PMCID: PMC9935615 DOI: 10.3389/fnut.2023.1110786] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2022] [Accepted: 01/18/2023] [Indexed: 02/05/2023] Open
Abstract
Salted duck egg is one of the most popular products, and China is one of the major countries consuming salted duck egg products. However, due to the high salt content of salted egg white and low physical and chemical properties such as gel, many factories generally only use salted egg yolk and discard salted duck egg white (SDEW) as a waste liquid when processing. This is not only a waste of resources, but also a pollution to the environment. In this paper, protein powder was prepared from salted egg white. Then xanthan gum (XG) was added to make it co-gel with ovalbumin to achieve the purpose of preparing high gelatinous salted egg white protein powder. The results showed that the optimum conditions of SDEW-XG composite gel were as follows: the xanthan gum content was 0.08% (w/w), the reaction pH was 6.5, and the heating temperature was 100°C. Under these conditions, the gel strength reaches the maximum value. Meanwhile, compared with the protein powder without xanthan gum, the addition of xanthan gum significantly affected the secondary structure of the protein powder of SDEW and improved the water holding capacity of the gel. In conclusion, the addition of xanthan gum can significantly improve the gel quality of SDEW protein powder, which provides a theoretical basis for the quality improvement of salted egg white.
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Affiliation(s)
- Xinjun Yao
- College of Biological and Food Engineering, Anhui Polytechnic University, Wuhu, China
| | - Jicheng Xu
- College of Biological and Food Engineering, Anhui Polytechnic University, Wuhu, China,*Correspondence: Jicheng Xu, ✉
| | - Yu Xun
- College of Biological and Food Engineering, Anhui Polytechnic University, Wuhu, China
| | - Tianyin Du
- College of Biological and Food Engineering, Anhui Polytechnic University, Wuhu, China
| | - Mengqi Huang
- College of Biological and Food Engineering, Anhui Polytechnic University, Wuhu, China
| | - Jun Guo
- College of Biology and Food Science, Suzhou University, Suzhou, China,Jun Guo, ✉
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8
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Li Y, Fan Y, Liu J, Meng Z, Huang A, Xu F, Wang X. Identification, characterization and in vitro activity of hypoglycemic peptides in whey hydrolysates from rubing cheese by-product. Food Res Int 2023; 164:112382. [PMID: 36737967 DOI: 10.1016/j.foodres.2022.112382] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2022] [Revised: 12/20/2022] [Accepted: 12/24/2022] [Indexed: 12/29/2022]
Abstract
The by-product of Chinese rubing cheese is rich in whey protein. Whey hydrolysates exhibit good hypoglycemic activity, but which specific peptide components are responsible for this effect have not yet been investigated. Herein, the α-glucosidase inhibitory activity of the ultrafiltered fraction (<3 kDa) of rubing cheese whey hydrolysates was evaluated with the inhibition rate of 37.89 %. In addition, peptide identification was conducted using LC-MS/MS, and three peptides YPVEPF, VPYPQ, and LPYPY were identified. Among these, YPVEPF had higher α-glucosidase inhibitory activity (IC50 = 3.52 mg/mL) and interacted with α-glucosidase via hydrogen bonding and hydrophobic forces. YPVEPF was characterized as an amphipathic peptide rich in antiparallel (50.50 %) and random coil (35.20 %) structures, as well as showed good tolerance to gastrointestinal digestion and incubation under the temperature range of 20-80 °C. Notably, YPVEPF activity increased in the presence of Al3+ and Fe3+, as well as within the pH range of 2.0-6.0. Furthermore, YPVEPF had negligible hemolytic activity at a concentration of 1.0 mg/mL, no toxicity at concentrations below 0.5 mg/mL, and significantly promoted glucose consumption in HepG2 cells (p < 0.0001). Collectively, these findings indicate the potential of YPVEPF to be used as a novel hypoglycemic peptide in functional foods.
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Affiliation(s)
- Yiyan Li
- College of Food Science & Technology, Yunnan Agricultural University, Kunming 650201, Yunnan, China
| | - Yaozhu Fan
- College of Food Science & Technology, Yunnan Agricultural University, Kunming 650201, Yunnan, China
| | - Jinglei Liu
- College of Food Science & Technology, Yunnan Agricultural University, Kunming 650201, Yunnan, China
| | - Zishu Meng
- College of Food Science & Technology, Yunnan Agricultural University, Kunming 650201, Yunnan, China
| | - Aixiang Huang
- College of Food Science & Technology, Yunnan Agricultural University, Kunming 650201, Yunnan, China
| | - Feiran Xu
- School of Food and Biological Engineering, Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230009, Anhui, China.
| | - Xuefeng Wang
- College of Food Science & Technology, Yunnan Agricultural University, Kunming 650201, Yunnan, China.
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9
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Wang X, He L, Huang Z, Zhao Q, Fan J, Tian Y, Huang A. Isolation, identification and characterization of a novel antimicrobial peptide from Moringa oleifera seeds based on affinity adsorption. Food Chem 2023; 398:133923. [DOI: 10.1016/j.foodchem.2022.133923] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2022] [Revised: 05/16/2022] [Accepted: 08/09/2022] [Indexed: 11/29/2022]
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10
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Zhang Z, Wang B, Adhikari B. Maillard reaction between pea protein isolate and maltodextrin via wet-heating route for emulsion stabilisation. FUTURE FOODS 2022. [DOI: 10.1016/j.fufo.2022.100193] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022] Open
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11
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Xu Y, Hou Y, Wang Q, Wang Y. Study of fluorescence spectroscopy and molecular mechanisms for the interaction of Hg 2+ ions and R-phycoerythrin from marine algae (Porphyra yezoensis). JOURNAL OF PHOTOCHEMISTRY AND PHOTOBIOLOGY. B, BIOLOGY 2022; 236:112586. [PMID: 36279663 DOI: 10.1016/j.jphotobiol.2022.112586] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/31/2021] [Revised: 09/25/2022] [Accepted: 10/11/2022] [Indexed: 06/16/2023]
Abstract
Heavy metal is a worldwide hazardous material, and many efforts were made to detect them sensitively and selectively. R-phycoerythrin (R-PE), a marine fluorescent protein, is abundant in red algae and participates in photosynthesis. In this work, the fluorescence spectroscopy and molecular mechanism of Hg2+ ions and R-PE were further explored through fluorescence spectrum measurements, time-resolved fluorescence lifetimes, peak fitting of Fourier transform infrared spectroscopy, and molecular docking simulation in this study. It was proved by fluorescent spectrum measurements that Hg2+ ions could lead to static fluorescence quenching. Besides, the interaction was a spontaneous and exothermic process driven by hydrogen bond and Van der Waals (VDW) force. Importantly, Hg2+ ions bound to 78LYS and 82CYS on the α chain and 73CYS and 82CYS on the β chain, which resulted in the structural changes of the peptide chain and affected the secondary structure contents of R-PE. This study further explained the effect of Hg2+ ions on marine fluorescent protein R-PE.
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Affiliation(s)
- Yifeng Xu
- School of Environment, Harbin Institute of Technology, Harbin 150090, PR China
| | - Yanhua Hou
- School of Marine Science and Technology, Harbin Institute of Technology, Weihai 264209, PR China.
| | - Quanfu Wang
- School of Environment, Harbin Institute of Technology, Harbin 150090, PR China; School of Marine Science and Technology, Harbin Institute of Technology, Weihai 264209, PR China.
| | - Yatong Wang
- School of Marine Science and Technology, Harbin Institute of Technology, Weihai 264209, PR China
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12
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Application of 2D-COS-FTIR spectroscopic analysis to milk powder adulteration: Detection of melamine. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.104720] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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13
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Mehra R, Kumar S, Singh R, Kumar N, Rathore D, Nayik GA, Alabdallah NM, Monteiro A, Guiné RF, Kumar H. Biochemical, dielectric and surface characteristics of freeze-dried bovine colostrum whey powder. Food Chem X 2022; 15:100364. [PMID: 35761882 PMCID: PMC9233230 DOI: 10.1016/j.fochx.2022.100364] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2021] [Revised: 05/18/2022] [Accepted: 06/12/2022] [Indexed: 11/03/2022] Open
Abstract
Whey powder prepared by freeze-drying of bovine colostrum obtained from high altitude cow breed Himachali Pahari. Freeze-dried BCWP contained a considerable amount of amino acids, minerals and IgG. BCWP has a resistance of ∼57 M-ohm (Ω) which decreases with frequency and temperature. BCWP can find utilization as a functional food ingredient in health and infants’ formula.
Colostrum samples of recently registered cow breed “Himachali Pahari” were assorted from high altitude zone (901–2200 m). Prepared bovine colostrum whey powder (BCWP) was analysed for chemical composition, amino acids, minerals, surface morphology (SEM-EDS), FTIR and dielectric properties. Results showed that freeze-dried BCWP contained a considerable amount of nutritional parameters viz IgG (18.55 g/100 g), protein (71.72 g/100 g) and total amino acids (69.64 g/100 g). Additionally, the concentration of essential minerals was found to be adequate, and there was no presence of heavy metals. The BCWP exhibits good dielectric properties (resistance ∼57 M-Ω). SEM-EDS showed the broken up-wards layer structure with the uniform distribution of minerals on the surface. The FTIR spectra confirmed the presence of a higher proportion of β-sheets and β-turn structures in BCWP. Thus, on account of good functional and nutritive properties, BCWP could be foreseen as the future of functional food.
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14
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Ghani A, Tabibiazar M, Mahmoudzadeh M, Golchinfar Z, Homayouni Rad A. Evaluation of the effect of sage seed gum (
Salvia macrosiphon
) conjugation on physicochemical and antimicrobial properties of egg white protein. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.16018] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Ali Ghani
- Student Research Committee Tabriz University of Medical Science Tabriz Iran
- Faculty of Nutrition and Food Science Tabriz University of Medical Science Tabriz Iran
| | - Mahnaz Tabibiazar
- Faculty of Nutrition and Food Science Tabriz University of Medical Science Tabriz Iran
| | - Maryam Mahmoudzadeh
- Faculty of Nutrition and Food Science Tabriz University of Medical Science Tabriz Iran
- Drug Applied Research Center Tabriz University of Medical Sciences Tabriz Iran
| | - Zahra Golchinfar
- Student Research Committee Tabriz University of Medical Science Tabriz Iran
- Faculty of Nutrition and Food Science Tabriz University of Medical Science Tabriz Iran
| | - Aziz Homayouni Rad
- Faculty of Nutrition and Food Science Tabriz University of Medical Science Tabriz Iran
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15
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Green Solvent Processing: Effect of type of solvent on extraction and quality of protein from dairy and non-dairy expired milk products. Food Chem 2022; 400:133988. [DOI: 10.1016/j.foodchem.2022.133988] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2022] [Revised: 07/21/2022] [Accepted: 07/22/2022] [Indexed: 11/18/2022]
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16
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Daniloski D, McCarthy NA, Vasiljevic T. Impact of heating on the properties of A1/A1, A1/A2, and A2/A2 β-casein milk phenotypes. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107604] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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17
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Perović MN, Antov MG. The influence of enzymatic pretreatment of chickpea on properties of protein nanoparticles prepared by heat treatment. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113545] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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18
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Ahmadzadeh S, Chen W, Rizvi SS. Oleogelation using modified milk protein concentrate produced by supercritical fluid extrusion. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113114] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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19
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Alternatives to Cow’s Milk-Based Infant Formulas in the Prevention and Management of Cow’s Milk Allergy. Foods 2022; 11:foods11070926. [PMID: 35407012 PMCID: PMC8997926 DOI: 10.3390/foods11070926] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2022] [Revised: 03/16/2022] [Accepted: 03/17/2022] [Indexed: 12/27/2022] Open
Abstract
Cow’s milk-based infant formulas are the most common substitute to mother’s milk in infancy when breastfeeding is impossible or insufficient, as cow’s milk is a globally available source of mammalian proteins with high nutritional value. However, cow’s milk allergy (CMA) is the most prevalent type of food allergy among infants, affecting up to 3.8% of small children. Hypoallergenic infant formulas based on hydrolysed cow’s milk proteins are commercially available for the management of CMA. Yet, there is a growing demand for more options for infant feeding, both in general but especially for the prevention and management of CMA. Milk from other mammalian sources than the cow, such as goat, sheep, camel, donkey, and horse, has received some attention in the last decade due to the different protein composition profile and protein amino acid sequences, resulting in a potentially low cross-reactivity with cow’s milk proteins. Recently, proteins from plant sources, such as potato, lentil, chickpeas, quinoa, in addition to soy and rice, have gained increased interest due to their climate friendly and vegan status as well as potential lower allergenicity. In this review, we provide an overview of current and potential future infant formulas and their relevance in CMA prevention and management.
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20
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Wang X, Fan Y, Xu F, Xie J, Gao X, Li L, Tian Y, Sheng J. Characterization of the structure, stability, and activity of hypoglycemic peptides from Moringa oleifera seed protein hydrolysates. Food Funct 2022; 13:3481-3494. [PMID: 35246675 DOI: 10.1039/d1fo03413h] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
Abstract
Moringa oleifera seed protein hydrolysates exhibit good hypoglycemic activity, but their specific peptide components have not yet been characterized. Here, we identified the ultrafiltration peptide components (<3 kDa) of M. oleifera seed protein hydrolysates. A highly active α-glucosidase inhibitory peptide with an IC50 value of 109.65 μM (MoHpP-2) with the amino acid sequence KETTTIVR was identified. We characterized its structural properties, stability, and hypoglycemic activity. MoHpP-2 was found to be an amphipathic peptide with a β-turn structure, and the hemolysis of red blood cells was not observed when its concentration was lower than 2 mg mL-1. MoHpP-2 was stable under weakly acidic conditions, at temperatures lower than 60 °C, and at high ion concentrations. Western blotting revealed that MoHpP-2 affected the PI3K and AMPK pathways of HepG2 cells. Molecular docking revealed that MoHpP-2 interacted with α-glucosidase through hydrogen bonding and hydrophobic forces. Thus, MoHpP-2 from M. oleifera seeds could be used to make hypoglycemic functional foods.
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Affiliation(s)
- Xuefeng Wang
- College of Food Science and Technology, Yunnan Agricultural University, Kunming, 650201, P. R. China. .,Engineering Research Center of Development and Utilization of Food and Drug Homologous Resources, Ministry of Education, National Research and Development Professional Center for Moringa Processing Technology, Yunnan Provincial Engineering Research Center for Edible and Medicinal Homologous Functional Food, Yunnan Agricultural University, Kunming, 650201, P. R. China
| | - Yaozhu Fan
- College of Food Science and Technology, Yunnan Agricultural University, Kunming, 650201, P. R. China. .,Engineering Research Center of Development and Utilization of Food and Drug Homologous Resources, Ministry of Education, National Research and Development Professional Center for Moringa Processing Technology, Yunnan Provincial Engineering Research Center for Edible and Medicinal Homologous Functional Food, Yunnan Agricultural University, Kunming, 650201, P. R. China
| | - Feiran Xu
- School of Food and Biological Engineering, Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230009, P. R. China
| | - Jing Xie
- College of Food Science and Technology, Yunnan Agricultural University, Kunming, 650201, P. R. China. .,Engineering Research Center of Development and Utilization of Food and Drug Homologous Resources, Ministry of Education, National Research and Development Professional Center for Moringa Processing Technology, Yunnan Provincial Engineering Research Center for Edible and Medicinal Homologous Functional Food, Yunnan Agricultural University, Kunming, 650201, P. R. China
| | - Xiaoyu Gao
- College of Food Science and Technology, Yunnan Agricultural University, Kunming, 650201, P. R. China. .,Engineering Research Center of Development and Utilization of Food and Drug Homologous Resources, Ministry of Education, National Research and Development Professional Center for Moringa Processing Technology, Yunnan Provincial Engineering Research Center for Edible and Medicinal Homologous Functional Food, Yunnan Agricultural University, Kunming, 650201, P. R. China
| | - Lingfei Li
- College of Food Science and Technology, Yunnan Agricultural University, Kunming, 650201, P. R. China. .,Engineering Research Center of Development and Utilization of Food and Drug Homologous Resources, Ministry of Education, National Research and Development Professional Center for Moringa Processing Technology, Yunnan Provincial Engineering Research Center for Edible and Medicinal Homologous Functional Food, Yunnan Agricultural University, Kunming, 650201, P. R. China
| | - Yang Tian
- College of Food Science and Technology, Yunnan Agricultural University, Kunming, 650201, P. R. China. .,Engineering Research Center of Development and Utilization of Food and Drug Homologous Resources, Ministry of Education, National Research and Development Professional Center for Moringa Processing Technology, Yunnan Provincial Engineering Research Center for Edible and Medicinal Homologous Functional Food, Yunnan Agricultural University, Kunming, 650201, P. R. China
| | - Jun Sheng
- Key Laboratory of Pu-er Tea Science, Ministry of Education, Yunnan Agricultural University, Kunming, 650201, P. R. China.
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21
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Silva LKR, Santos LS, Ferrão SPB. Application of infrared spectroscopic techniques to cheese authentication: A review. INT J DAIRY TECHNOL 2022. [DOI: 10.1111/1471-0307.12859] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Larissa K R Silva
- Center for Biological and Health Sciences Federal University of Western Bahia Campus Universitário Barreiras Bahia CEP 47810‐047Brazil
| | - Leandro S Santos
- Program in Food Engineering and Science State University of Bahia Southwest Campus Universitário Itapetinga Bahia CEP 45700‐000 Brazil
| | - Sibelli P B Ferrão
- Program in Food Engineering and Science State University of Bahia Southwest Campus Universitário Itapetinga Bahia CEP 45700‐000 Brazil
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22
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Pinna D, Bracci S, Magrini D, Salvadori B, Andreotti A, Colombini MP. Deterioration and discoloration of historical protective treatments on marble. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2022; 29:20694-20710. [PMID: 34741740 DOI: 10.1007/s11356-021-16879-8] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/18/2021] [Accepted: 09/30/2021] [Indexed: 06/13/2023]
Abstract
This study integrates the complex research conducted on the sources of brown discolorations that occur on marble statues (fifteenth century) of the Church of Orsanmichele in Florence (Italy). They underwent conservative interventions in the past and the brownish discolorations on their surfaces strongly altered the clear tone of the marble. In this study, Carrara marble model specimens were treated with organic and inorganic substances (non-pasteurised milk; linseed oil; walnut oil; ammonium oxalate; microcrystalline wax; beeswax; milk + linseed oil; and milk + ammonium oxalate + linseed oil) to simulate their effects on the stone. Some of the substances were commonly used in the past (as on the Orsanmichele statues) but most of them are still used in many countries. The treated specimens were exposed to natural and artificial ageing. The main results of the research were (i) the specimens treated with linseed oil, milk + linseed oil, and milk + linseed oil + ammonium oxalate showed a severe change of colour after either artificial or natural ageing; (ii) an extensive polymerisation of the organic substances occurred; (iii) calcium oxalate and several oxidised diacylglycerols (DAGs) and triacylglycerols (TAGs) were the last chemical products of the oxidation processes induced by ageing; (iv) Maillard reaction, producing brownish coloration, likely occurred in specimens containing milk as a result of the interaction between sugars and proteins.
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Affiliation(s)
- Daniela Pinna
- Chemistry Department, University of Bologna, via Guaccimanni 42, Ravenna, Italy
| | - Susanna Bracci
- Institute of Heritage Science, National Research Council, via Madonna del piano 10, 50019, Sesto Fiorentino, Firenze, Italy
| | - Donata Magrini
- Institute of Heritage Science, National Research Council, via Madonna del piano 10, 50019, Sesto Fiorentino, Firenze, Italy
| | - Barbara Salvadori
- Institute of Heritage Science, National Research Council, via Madonna del piano 10, 50019, Sesto Fiorentino, Firenze, Italy
| | - Alessia Andreotti
- Department of Chemistry and Industrial Chemistry, University of Pisa, via Moruzzi 13, Pisa, Italy.
| | - Maria Perla Colombini
- Department of Chemistry and Industrial Chemistry, University of Pisa, via Moruzzi 13, Pisa, Italy
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23
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Nhouchi Z, Botosoa EP, Chèné C, Karoui R. Mid infrared as a tool to study the conformational structure of starch and proteins with oil addition during gelatinization. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113093] [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]
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24
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Praja RK, Wongwattanakul M, Tippayawat P, Phoksawat W, Jumnainsong A, Sornkayasit K, Leelayuwat C. Attenuated Total Reflectance-Fourier Transform Infrared (ATR-FTIR) Spectroscopy Discriminates the Elderly with a Low and High Percentage of Pathogenic CD4+ T Cells. Cells 2022; 11:cells11030458. [PMID: 35159268 PMCID: PMC8834052 DOI: 10.3390/cells11030458] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/24/2021] [Revised: 01/21/2022] [Accepted: 01/27/2022] [Indexed: 02/07/2023] Open
Abstract
In the aging process, the presence of interleukin (IL)-17-producing CD4+CD28-NKG2D+T cells (called pathogenic CD4+ T cells) is strongly associated with inflammation and the development of various diseases. Thus, their presence needs to be monitored. The emergence of attenuated total reflectance-Fourier transform infrared (ATR-FTIR) spectroscopy empowered with machine learning is a breakthrough in the field of medical diagnostics. This study aimed to discriminate between the elderly with a low percentage (LP; ≤3%) and a high percentage (HP; ≥6%) of pathogenic CD4+CD28-NKG2D+IL17+ T cells by utilizing ATR-FTIR coupled with machine learning algorithms. ATR spectra of serum, exosome, and HDL from both groups were explored in this study. Only exosome spectra in the 1700–1500 cm−1 region exhibited possible discrimination for the LP and HP groups based on principal component analysis (PCA). Furthermore, partial least square-discriminant analysis (PLS-DA) could differentiate both groups using the 1700–1500 cm−1 region of exosome ATR spectra with 64% accuracy, 69% sensitivity, and 61% specificity. To obtain better classification performance, several spectral models were then established using advanced machine learning algorithms, including J48 decision tree, support vector machine (SVM), random forest (RF), and neural network (NN). Herein, NN was considered to be the best model with an accuracy of 100%, sensitivity of 100%, and specificity of 100% using serum spectra in the region of 1800–900 cm−1. Exosome spectra in the 1700–1500 and combined 3000–2800 and 1800–900 cm−1 regions using the NN algorithm gave the same accuracy performance of 95% with a variation in sensitivity and specificity. HDL spectra with the NN algorithm also showed excellent test performance in the 1800–900 cm−1 region with 97% accuracy, 100% sensitivity, and 95% specificity. This study demonstrates that ATR-FTIR coupled with machine learning algorithms can be used to study immunosenescence. Furthermore, this approach can possibly be applied to monitor the presence of pathogenic CD4+ T cells in the elderly. Due to the limited number of samples used in this study, it is necessary to conduct a large-scale study to obtain more robust classification models and to assess the true clinical diagnostic performance.
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Affiliation(s)
- Rian Ka Praja
- Biomedical Sciences Program, Graduate School, Khon Kaen University, Khon Kaen 40002, Thailand;
- The Centre for Research and Development of Medical Diagnostic Laboratories (CMDL), Faculty of Associated Medical Sciences, Khon Kaen University, Khon Kaen 40002, Thailand; (M.W.); (P.T.); (A.J.); (K.S.)
| | - Molin Wongwattanakul
- The Centre for Research and Development of Medical Diagnostic Laboratories (CMDL), Faculty of Associated Medical Sciences, Khon Kaen University, Khon Kaen 40002, Thailand; (M.W.); (P.T.); (A.J.); (K.S.)
| | - Patcharaporn Tippayawat
- The Centre for Research and Development of Medical Diagnostic Laboratories (CMDL), Faculty of Associated Medical Sciences, Khon Kaen University, Khon Kaen 40002, Thailand; (M.W.); (P.T.); (A.J.); (K.S.)
- Department of Clinical Microbiology, Faculty of Associated Medical Sciences, Khon Kaen University, Khon Kaen 40002, Thailand
| | - Wisitsak Phoksawat
- Department of Microbiology, Faculty of Medicine, Khon Kaen University, Khon Kaen 40002, Thailand;
- Research and Diagnostic Center for Emerging Infectious Diseases, Khon Kaen University, Khon Kaen 40002, Thailand
| | - Amonrat Jumnainsong
- The Centre for Research and Development of Medical Diagnostic Laboratories (CMDL), Faculty of Associated Medical Sciences, Khon Kaen University, Khon Kaen 40002, Thailand; (M.W.); (P.T.); (A.J.); (K.S.)
- Department of Clinical Immunology and Transfusion Sciences, Faculty of Associated Medical Sciences, Khon Kaen University, Khon Kaen 40002, Thailand
| | - Kanda Sornkayasit
- The Centre for Research and Development of Medical Diagnostic Laboratories (CMDL), Faculty of Associated Medical Sciences, Khon Kaen University, Khon Kaen 40002, Thailand; (M.W.); (P.T.); (A.J.); (K.S.)
| | - Chanvit Leelayuwat
- The Centre for Research and Development of Medical Diagnostic Laboratories (CMDL), Faculty of Associated Medical Sciences, Khon Kaen University, Khon Kaen 40002, Thailand; (M.W.); (P.T.); (A.J.); (K.S.)
- Department of Clinical Immunology and Transfusion Sciences, Faculty of Associated Medical Sciences, Khon Kaen University, Khon Kaen 40002, Thailand
- Correspondence:
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25
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Direct analysis of Volumetric Absorptive Micro Sampling (VAMS) devices by ATR-FT-MIR and chemometric analysis: A new challenge. Microchem J 2021. [DOI: 10.1016/j.microc.2021.106873] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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26
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Wu Y, Wei H, van der Mei HC, de Vries J, Busscher HJ, Ren Y. Inheritance of physico-chemical properties and ROS generation by carbon quantum dots derived from pyrolytically carbonized bacterial sources. Mater Today Bio 2021; 12:100151. [PMID: 34746735 PMCID: PMC8554632 DOI: 10.1016/j.mtbio.2021.100151] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2021] [Revised: 10/04/2021] [Accepted: 10/12/2021] [Indexed: 11/26/2022] Open
Abstract
Bacteria are frequently used in industrial processes and nutrient supplementation to restore a healthy human microflora, but use of live bacteria is often troublesome. Here, we hypothesize that bacterially-derived carbon-quantum-dots obtained through pyrolytic carbonization inherit physico-chemical properties from probiotic and pathogenic source-bacteria. Carbon-quantum-dots carbonized at reaction-temperatures below 200 °C had negligible quantum-yields, while temperatures above 220 °C yielded poor water-suspendability. Fourier-transform infrared-spectroscopy demonstrated preservation of amide absorption bands in carbon-quantum-dots derived at intermediate temperatures. X-ray photoelectron-spectroscopy indicated that the at%N in carbon-quantum-dots increased with increasing amounts of protein in source-bacterial surfaces. Carbonization transformed hydrocarbon-like bacterial surface compounds into heterocyclic aromatic-carbon structures, evidenced by a broad infrared absorption band (920-900 cm−1) and the presence of carbon in C–C functionalities of carbon-quantum-dots. The chemical composition of bacterially-derived carbon-quantum-dots could be explained by the degradation temperatures of main bacterial cell surface compounds. All carbon-quantum-dots generated reactive-oxygen-species, most notably those derived from probiotic lactobacilli, carrying a high amount of surface protein. Concluding, amide functionalities in carbon-quantum-dots are inherited from surface proteins of source-bacteria, controlling reactive-oxygen-species generation. This paves the way for applications of bacterially-derived carbon-quantum-dots in which reactive-oxygen-species generation is essential, instead of hard-to-use live bacteria, such as in food supplementation or probiotic-assisted antibiotic therapy. Pyrolytic carbonization of bacteria between 200°C and 220°C yields water-suspendable CQDs. Bacterially-derived CQDs inherit amide functionalities from bacterial cell surface proteins. Hydrocarbon-like bacterial surface compounds give heterocyclic aromatic-carbon structures in bacterially-derived CQDs. Bacterially-derived CQDs possess graphitic nitrogen. Zeta potentials of CQDs relate with nitrogen occurrence in CQDs.
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Affiliation(s)
- Y Wu
- University of Groningen, University Medical Center of Groningen, Department of Orthodontics, Hanzeplein 1, 9700 RB, Groningen, the Netherlands
| | - H Wei
- University of Groningen, University Medical Center Groningen, Department of Biomedical Engineering, Antonius Deusinglaan 1, 9713 AV, Groningen, the Netherlands
| | - H C van der Mei
- University of Groningen, University Medical Center Groningen, Department of Biomedical Engineering, Antonius Deusinglaan 1, 9713 AV, Groningen, the Netherlands
| | - J de Vries
- University of Groningen, University Medical Center Groningen, Department of Biomedical Engineering, Antonius Deusinglaan 1, 9713 AV, Groningen, the Netherlands
| | - H J Busscher
- University of Groningen, University Medical Center Groningen, Department of Biomedical Engineering, Antonius Deusinglaan 1, 9713 AV, Groningen, the Netherlands
| | - Y Ren
- University of Groningen, University Medical Center of Groningen, Department of Orthodontics, Hanzeplein 1, 9700 RB, Groningen, the Netherlands
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27
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Bakshi G, Ananthanarayan L. Isolation, purification, and characterization of pectin methylesterase inhibitor and polygalacturonase inhibitor protein from Indian lemon (Citrus limon L.). PHYTOCHEMISTRY 2021; 189:112802. [PMID: 34153568 DOI: 10.1016/j.phytochem.2021.112802] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/04/2020] [Revised: 03/19/2021] [Accepted: 05/05/2021] [Indexed: 06/13/2023]
Abstract
Proteins acting as powerful inhibitors of plant pectin methylesterase and polygalacturonase were isolated from whole lemon fruits (Citrus limon L.). Pectin methylesterase inhibitor (PMEI) and polygalacturonase inhibitor protein (PGIP) were purified using DEAE Sepharose column, resulting in fold purity of 89.13 and 81.16 and having a molecular mass of 35 and 38 kDa, respectively as estimated using SDS-PAGE and MALDI-TOF mass spectroscopy. The optimum pH of purified PMEI and PGIP was pH 6 and pH 4.5 while the inhibitors showed good stability in the pH range of 5-8 and 3.5 to 5.5, respectively. Both the inhibitors from C. limon demonstrated an optimum temperature of 55 °C. Thermal inactivation data suggested that purified PGIP was more heat stable than PMEI. The inhibition kinetics of PMEI and PGIP towards C. limon PME and C. limon PG was of a non-competitive type. Both PMEI and PGIP obeyed first-order inactivation kinetics. The PMEI and PGIP exhibited different extent of inhibition towards PME and PG from other fruit sources analyzed in this study. As these inhibitors inhibit PME and PG from other plant sources they can be used in fruit-based products to control undesirable endogenous enzyme activities as an alternative to thermal processing.
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Affiliation(s)
- Gayatri Bakshi
- Food Engineering and Technology Department, Institute of Chemical Technology Nathalal Parekh Marg, Matunga, Mumbai, 400019, Maharashtra, India
| | - Laxmi Ananthanarayan
- Food Engineering and Technology Department, Institute of Chemical Technology Nathalal Parekh Marg, Matunga, Mumbai, 400019, Maharashtra, India.
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28
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da S Vieira D, Polveiro RC, Butler TJ, Hackett TA, Braga CP, Puniya BL, Teixeira WFP, de M Padilha P, Adamec J, Feitosa FLF. An in silico, structural, and biological analysis of lactoferrin of different mammals. Int J Biol Macromol 2021; 187:119-126. [PMID: 34302867 DOI: 10.1016/j.ijbiomac.2021.07.102] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2021] [Revised: 07/14/2021] [Accepted: 07/15/2021] [Indexed: 11/28/2022]
Abstract
Lactoferrin (LF) belongs to the family of transferrins having multifunctional roles associated with the immune system of animals. To follow the aims for this study was selected 20 sequences of LF from mammalian species to evaluate the chemical, biological, and structural properties. Bioinformatics approaches used programs such as MAFFT for sequence alignment; PartitionFinder and MrBayes for phylogenetic approaches; I-TASSER, PROCHECK, Molecular Operating Environment (MOE), SWISS Model server, Peptide DB and Expasy ProtParam to estimate the physicochemical properties, to model the protein and predicted secondary structures. A phylogenic analysis shows species with genetic similarities clustered by complexity and unique grouping between Capra hircus, Macaca mulatta, and Myotis lucifugus, since they presented more amino acids but not overall changes in the iron-binding sites or biological aspects. Structural deviations in these clusters obtained in LF from those species were found in residues 46 (position 406-450), that is part of alpha-helix, and 37 (position 295-331), that is part of the beta-sheets. Our predicted model can be used to investigate more about structural aspects of LF and be applied for medicinal research.
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Affiliation(s)
- Dielson da S Vieira
- São Paulo State University "Júlio de Mesquita Filho" (UNESP), School of Veterinary Medicine, Araçatuba, Sao Paulo, Brazil.
| | - Richard C Polveiro
- Federal University of Viçosa (UFV), Veterinary Department, Viçosa, Minas Gerais, Brazil
| | - Thomas J Butler
- Environmental Sustainability and Health Institute (ESHI), School of Biological and Health Sciences, Technological University Dublin, Dublin 7, Ireland
| | - Timothy A Hackett
- Department of Biochemistry, University of Nebraska - Lincoln, Lincoln, NE, USA
| | - Camila P Braga
- Department of Biochemistry, University of Nebraska - Lincoln, Lincoln, NE, USA
| | - Bhanwar Lal Puniya
- Department of Biochemistry, University of Nebraska - Lincoln, Lincoln, NE, USA
| | - Weslen F P Teixeira
- Federal University of Goiás (UFG), Department of Veterinary Medicine, Goiânia, Goiás, Brazil
| | - Pedro de M Padilha
- São Paulo State University "Júlio de Mesquita Filho" (UNESP), Biosciences Institute, Botucatu, São Paulo, Brazil
| | - Jiri Adamec
- Department of Biochemistry, University of Nebraska - Lincoln, Lincoln, NE, USA
| | - Francisco L F Feitosa
- São Paulo State University "Júlio de Mesquita Filho" (UNESP), School of Veterinary Medicine, Araçatuba, Sao Paulo, Brazil
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29
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Strieder MM, Landim Neves MI, Silva EK, Meireles MAA. Impact of thermosonication pretreatment on the production of plant protein-based natural blue colorants. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2021.110512] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
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30
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Gunes ZS, Can Karaca A. Examining the amino acid composition, secondary structure, and physicochemical and functional properties of proteins isolated from local lentil landraces of Anatolia. Cereal Chem 2021. [DOI: 10.1002/cche.10446] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Affiliation(s)
- Zeynep Saliha Gunes
- Department of Food Engineering Faculty of Chemical and Metallurgical Engineering Istanbul Technical University Istanbul Turkey
| | - Asli Can Karaca
- Department of Food Engineering Faculty of Chemical and Metallurgical Engineering Istanbul Technical University Istanbul Turkey
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31
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Lu Y, Pan D, Xia Q, Cao J, Zhou C, He J, Sun Y, Xu S. Impact of pH-dependent succinylation on the structural features and emulsifying properties of chicken liver protein. Food Chem 2021; 358:129868. [PMID: 33933953 DOI: 10.1016/j.foodchem.2021.129868] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2020] [Revised: 04/12/2021] [Accepted: 04/13/2021] [Indexed: 10/21/2022]
Abstract
This work aims at investigating the pH-regulated relationship between the structural features and emulsifying properties of chicken liver protein (CLP) during succinylation and related mechanisms behind. The results demonstrated that the major succinylation sites occurred at lysine, histidine and tyrosine of CLP, and the succinylation degree increased by 30.66% as pH increased to 10. The succinylation pH elevation increased the solubility and oil absorption capacity of CLP, thus favoring its improvement in emulsifying properties, due to the succinylation process-induced increase in surface charge density and amphiphilic balance as well as modified network structure. However, the surface hydrophobicity of succinylated products decreased by 10.75% when the pH increased from 7 to 10. Besides, succinylation-induced variations in electrostatic repulsive and particle size distribution greatly improved the storability of the emulsions. These results suggested the great potential of pH-modulated succinylation to regulate the structure-property relationship of protein-based products.
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Affiliation(s)
- Yinyin Lu
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo University, Ningbo, Zhejiang 315211, China; Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315832, China
| | - Daodong Pan
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo University, Ningbo, Zhejiang 315211, China; Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315832, China; National R&D Center for Freshwater Fish Processing, Jiangxi Normal University, Nanchang, Jiangxi 330022, China.
| | - Qiang Xia
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo University, Ningbo, Zhejiang 315211, China; Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315832, China.
| | - Jinxuan Cao
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo University, Ningbo, Zhejiang 315211, China; Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315832, China
| | - Changyu Zhou
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo University, Ningbo, Zhejiang 315211, China; Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315832, China
| | - Jun He
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo University, Ningbo, Zhejiang 315211, China; Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315832, China
| | - Yangying Sun
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo University, Ningbo, Zhejiang 315211, China; Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315832, China
| | - Shenlu Xu
- Hangzhou Xueyu Biotechnology Co. Ltd., Hangzhou, Zhejiang 311201, China
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32
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Hellebois T, Gaiani C, Planchon S, Renaut J, Soukoulis C. Impact of heat treatment on the acid induced gelation of brewers’ spent grain protein isolate. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106531] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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33
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Application of Spectroscopic Techniques to Evaluate Heat Treatments in Milk and Dairy Products: an Overview of the Last Decade. FOOD BIOPROCESS TECH 2021. [DOI: 10.1007/s11947-021-02607-0] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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34
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Effects of radio frequency on physicochemical properties of powdered infant formula milk as compared with conventional thermal treatment. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.110194] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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35
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Ozel B, Zhang Z, He L, McClements DJ. Digestion of animal- and plant-based proteins encapsulated in κ-carrageenan/protein beads under simulated gastrointestinal conditions. Food Res Int 2020; 137:109662. [DOI: 10.1016/j.foodres.2020.109662] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2020] [Revised: 08/24/2020] [Accepted: 09/06/2020] [Indexed: 12/25/2022]
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36
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Effect of water activity on the functional, colloidal, physical, and microstructural properties of infant formula powder. J Colloid Interface Sci 2020; 586:56-66. [PMID: 33143850 DOI: 10.1016/j.jcis.2020.10.069] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2020] [Revised: 10/18/2020] [Accepted: 10/19/2020] [Indexed: 11/23/2022]
Abstract
We report on the physicochemical changes of infant formula (IF) powder and its macronutrients (lactose, fat, and proteins) under given storage conditions. Colloidal (particle size distribution, emulsion stability and sedimentation), morphological (scanning electron microscopy), thermal (differential scanning calorimetry), structural (synchrotron X-ray diffraction) as well as surface and chemical (X-ray photoelectron and Fourier transform infrared spectroscopies) data were used to elucidate the main cause-effect relationships for microstructural, functional, and other properties of the IF powder. The wetting behavior of the powder was found to be significantly affected by water activity (aw) during storage (aw in the range between 0.24 and 0.42). At the highest aw (aw = 0.42), lactose crystallization and fat migration took place, leading to changes on the surface of the particles that reduced powder wettability. We propose possible mechanisms to explain the observations, associated with changes in protein conformation. Interestingly, no major changes in the pH and colloidal characteristics, including particle size and distribution, stability, and sedimentation were observed in the reconstituted IF powder upon storage for 6 weeks. The results indicated a negligible contribution from possible Maillard reactions. We propose leading microstructural and wetting characterization to troubleshoot changes in the quality of IF powder, most relevant from the perspective of reconstitution after storage.
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37
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Li Q, Huang L, Luo Z, Tamer TM. Stability of trypsin inhibitor isolated from potato fruit juice against pH and heating treatment and in vitro gastrointestinal digestion. Food Chem 2020; 328:127152. [PMID: 32474234 DOI: 10.1016/j.foodchem.2020.127152] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2019] [Revised: 05/01/2020] [Accepted: 05/24/2020] [Indexed: 01/28/2023]
Abstract
Potato trypsin inhibitor (PTI) was obtained from imitated potato wastewater through a sustainable method of sequential acid precipitation, salting out, and ultrafiltration. PTI had a favorable inhibition with the low IC50 of 6.861 ± 0.107 mg/L. To explore stability of PTI against pH and heating treatment, PTI secondary structure was investigated by circular dichroism and inhibition was determined using the BAPNA method. The results indicated that PTI exerted a certain heat resistance and excellent stability over a wide pH range. Also, correlation analysis displayed β-sheet and β-turn contents of PTI had a positive correlation with inhibition, whereas α-helix and random coil contents were negatively correlated with inhibition. During in vitro digestion, the limited loss rate of activity (29.28%) and degree of hydrolysis (24.39%) suggested that PTI presented sufficient resistance to gastrointestinal digestion. These findings would extend beneficial hints to convert potato wastewater by-product into the potential anti-obesity ingredient in future.
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Affiliation(s)
- Qimeng Li
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China.
| | - Lei Huang
- China Tobacco Guangdong Industrial Co., Ltd, Guangzhou 510310, China
| | - Zhigang Luo
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; South China Institute of Collaborative Innovation, Dongguan 523808, China; Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510640, China.
| | - Tamer Mahmoud Tamer
- Polymer Materials Research Department, Advanced Technology and New Materials Research Institute, City of Scientific Research and Technological Applications (SRTA-City), New Borg El-Arab City 21934, Egypt
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38
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Pre-gelation assisted spray drying of whey protein isolates (WPI) for microencapsulation and controlled release. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108625] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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39
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Tan S, Zhong C, Langrish T. Microencapsulation of pepsin in the spray-dried WPI (whey protein isolates) matrices for controlled release. J FOOD ENG 2019. [DOI: 10.1016/j.jfoodeng.2019.06.005] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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40
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Gaoshang L, Yanting C, Shifen X, Mingchun L, Jinjie Z, Qiaoming L, Ru J, Yang W. Effects of ultra‐high pressure on the biochemical properties and secondary structure of myofibrillar protein from
Oratosquilla oratoria
muscle. J FOOD PROCESS ENG 2019. [DOI: 10.1111/jfpe.13231] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Li Gaoshang
- College of Food and Pharmaceutical SciencesNingbo University Ningbo China
- Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang ProvinceNingbo University Ningbo China
| | - Chen Yanting
- College of Food and Pharmaceutical SciencesNingbo University Ningbo China
| | - Xuan Shifen
- College of Food and Pharmaceutical SciencesNingbo University Ningbo China
| | - Lv Mingchun
- College of Food and Pharmaceutical SciencesNingbo University Ningbo China
| | - Zhang Jinjie
- College of Food and Pharmaceutical SciencesNingbo University Ningbo China
| | - Lou Qiaoming
- College of Food and Pharmaceutical SciencesNingbo University Ningbo China
| | - Jia Ru
- College of Food and Pharmaceutical SciencesNingbo University Ningbo China
| | - Wenge Yang
- College of Food and Pharmaceutical SciencesNingbo University Ningbo China
- Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang ProvinceNingbo University Ningbo China
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41
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Feng L, Zhu S, Chen S, Bao Y, He Y. Combining Fourier Transform Mid-Infrared Spectroscopy with Chemometric Methods to Detect Adulterations in Milk Powder. SENSORS (BASEL, SWITZERLAND) 2019; 19:E2934. [PMID: 31277225 PMCID: PMC6651745 DOI: 10.3390/s19132934] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/05/2019] [Revised: 06/24/2019] [Accepted: 07/02/2019] [Indexed: 11/17/2022]
Abstract
Adulteration is one of the major concerns among all the quality problems of milk powder. Soybean flour and rice flour are harmless adulterations in the milk powder. In this study, mid-infrared spectroscopy was used to detect the milk powder adulterated with rice flour or soybean flour and simultaneously determine the adulterations content. Partial least squares (PLS), support vector machine (SVM) and extreme learning machine (ELM) were used to establish classification and regression models using full spectra and optimal wavenumbers. ELM models using the optimal wavenumbers selected by principal component analysis (PCA) loadings obtained good results with all the sensitivity and specificity over 90%. Regression models using the full spectra and the optimal wavenumbers selected by successive projections algorithm (SPA) obtained good results, with coefficient of determination (R2) of calibration and prediction all over 0.9 and the predictive residual deviation (RPD) over 3. The classification results of ELM models and the determination results of adulterations content indicated that the mid-infrared spectroscopy was an effective technique to detect the rice flour and soybean flour adulteration in the milk powder. This study would help to apply mid-infrared spectroscopy to the detection of adulterations such as rice flour and soybean flour in real-world conditions.
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Affiliation(s)
- Lei Feng
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
- Key Laboratory of Spectroscopy Sensing, Ministry of Agriculture and Rural Affairs, Hangzhou 310058, China
| | - Susu Zhu
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
- Key Laboratory of Spectroscopy Sensing, Ministry of Agriculture and Rural Affairs, Hangzhou 310058, China
| | - Shuangshuang Chen
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
- Key Laboratory of Spectroscopy Sensing, Ministry of Agriculture and Rural Affairs, Hangzhou 310058, China
| | - Yidan Bao
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
- Key Laboratory of Spectroscopy Sensing, Ministry of Agriculture and Rural Affairs, Hangzhou 310058, China
| | - Yong He
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China.
- Key Laboratory of Spectroscopy Sensing, Ministry of Agriculture and Rural Affairs, Hangzhou 310058, China.
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42
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Ho TM, Chan S, Yago AJE, Shravya R, Bhandari BR, Bansal N. Changes in physicochemical properties of spray-dried camel milk powder over accelerated storage. Food Chem 2019; 295:224-233. [PMID: 31174753 DOI: 10.1016/j.foodchem.2019.05.122] [Citation(s) in RCA: 35] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2018] [Revised: 05/13/2019] [Accepted: 05/17/2019] [Indexed: 11/26/2022]
Abstract
Changes in physiochemical properties of spray-dried camel milk powders during storage at 11-32% RH and 37 °C over 18 weeks were investigated. The results showed that fresh camel milk powders had amorphous structure, clumsy spherical shape particles and almost 100% solubility in water. During storage at controlled low RH levels (<32% RH), reduction in moisture content and aw of the powders caused glass transition signals of lactose to evolve, although the powders exhibited a slight development of crystallinity. True density, colour (L*, a* and whiteness), and morphology were almost unchanged during storage while b* values associated with non-enzymatic browning, and fat oxidation into volatile compounds increased steadily. Over storage period, solubility of the powder declined just slightly and secondary structure of proteins unfolded from α-helices to β-sheets, loops and β-turns. These changes were more profound for the powders stored at 32% RH than those kept at 11 and 22% RH.
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Affiliation(s)
- Thao M Ho
- School of Agriculture and Food Sciences, The University of Queensland, St Lucia Campus, QLD 4072, Australia.
| | - Sophia Chan
- School of Agriculture and Food Sciences, The University of Queensland, St Lucia Campus, QLD 4072, Australia
| | - Anya J E Yago
- Centre for Microscopy and Microanalysis, The University of Queensland, St Lucia Campus, QLD 4072, Australia.
| | - Ruchitha Shravya
- School of Agriculture and Food Sciences, The University of Queensland, St Lucia Campus, QLD 4072, Australia.
| | - Bhesh R Bhandari
- School of Agriculture and Food Sciences, The University of Queensland, St Lucia Campus, QLD 4072, Australia.
| | - Nidhi Bansal
- School of Agriculture and Food Sciences, The University of Queensland, St Lucia Campus, QLD 4072, Australia.
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43
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Authenticating Raw from Reconstituted Milk Using Fourier Transform Infrared Spectroscopy and Chemometrics. J FOOD QUALITY 2019. [DOI: 10.1155/2019/5487890] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
Fourier transform infrared (FTIR) spectroscopy combined with chemometrics was used to authenticate raw milk from their reconstituted counterparts. First, the explanatory principal component analysis (PCA) was employed to visualize the relationship between raw and reconstituted milk samples. However, the degree of separation between two sample classes was not significant according to direct observation of the scores plot, indicating FTIR spectra may contain complicated chemical information. Second, partial least-squares-discriminant analysis (PLS-DA) that incorporate additional class membership information as modelling input was further calculated. The PLS-DA scores yielded clear separation between two classes of samples. Additionally, possible components from the model loading were studied, and the PLS-DA model was validated internally under the model population analysis framework, as well as externally using an independent test set. This study gave insights into the authentication of milk using FTIR spectroscopy with chemometrics techniques.
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44
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Sunyoto M, Andoyo R, Btari Dwiastuti I. CHARACTERISTICS OF SWEET POTATO INSTANT CREAM SOUP FOR EMERGENCY FOOD. JURNAL TEKNOLOGI DAN INDUSTRI PANGAN 2018. [DOI: 10.6066/jtip.2018.29.2.119] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022] Open
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45
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De Marchi M, Penasa M, Zidi A, Manuelian C. Invited review: Use of infrared technologies for the assessment of dairy products—Applications and perspectives. J Dairy Sci 2018; 101:10589-10604. [DOI: 10.3168/jds.2018-15202] [Citation(s) in RCA: 47] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2018] [Accepted: 08/20/2018] [Indexed: 12/28/2022]
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46
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Yanibada B, Boudra H, Debrauwer L, Martin C, Morgavi DP, Canlet C. Evaluation of sample preparation methods for NMR-based metabolomics of cow milk. Heliyon 2018; 4:e00856. [PMID: 30364606 PMCID: PMC6197446 DOI: 10.1016/j.heliyon.2018.e00856] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/16/2018] [Revised: 07/24/2018] [Accepted: 10/10/2018] [Indexed: 01/26/2023] Open
Abstract
The quality of milk metabolome analyzed by nuclear magnetic resonance (NMR) is greatly influenced by the way samples are prepared. Although this analytical method is increasingly used to study milk metabolites, a thorough examination of available sample preparation protocols for milk has not been reported yet. We evaluated the performance of eight milk preparation methods namely (1) raw milk without any processing; (2) skimmed milk; (3) ultrafiltered milk; (4) skimming followed by ultrafiltration; (5) ultracentrifuged milk; (6) methanol; (7) dichloromethane; and (8) methanol/dichloromethane, in terms of spectra quality, repeatability, signal-to-noise ratio, extraction efficiency and yield criteria. A pooled sample of milk was used for all protocols. Skimming, ultracentrifugation and unprocessed milk protocols showed poor NMR spectra quality. Protocols involving multiple steps, namely methanol/dichloromethane extraction, and skimming followed by ultrafiltration produced inadequate results for signal-to-noise ratio parameter. Methanol and skimming associated to ultrafiltration provided good repeatability results compared to the other protocols. Chemical-based sample preparation protocols, particularly methanol, showed more efficient metabolite extraction compared to physical preparation methods. When considering all evaluation parameters, the methanol extraction protocol proved to be the best method. As a proof of utility, methanol protocol was then applied to milk samples from dairy cows fed a diet with or without a feed additive, showing a clear separation between the two groups of cows.
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Affiliation(s)
- Bénédict Yanibada
- Université Clermont Auvergne, INRA, VetAgro Sup, UMR Herbivores, F-63122, Saint-Genès-Champanelle, France
| | - Hamid Boudra
- Université Clermont Auvergne, INRA, VetAgro Sup, UMR Herbivores, F-63122, Saint-Genès-Champanelle, France
| | - Laurent Debrauwer
- Toxalim, Research Centre in Food Toxicology, Université de Toulouse, INRA, ENVT, INP-Purpan, UPS, F-31027, Toulouse, France.,Axiom Platform, MetaToul-MetaboHUB, National Infrastructure for Metabolomics and Fluxomics, F-31027, Toulouse, France
| | - Cécile Martin
- Université Clermont Auvergne, INRA, VetAgro Sup, UMR Herbivores, F-63122, Saint-Genès-Champanelle, France
| | - Diego P Morgavi
- Université Clermont Auvergne, INRA, VetAgro Sup, UMR Herbivores, F-63122, Saint-Genès-Champanelle, France
| | - Cécile Canlet
- Toxalim, Research Centre in Food Toxicology, Université de Toulouse, INRA, ENVT, INP-Purpan, UPS, F-31027, Toulouse, France.,Axiom Platform, MetaToul-MetaboHUB, National Infrastructure for Metabolomics and Fluxomics, F-31027, Toulouse, France
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47
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Joo E, Chang Y, Choi I, Lee SB, Kim DH, Choi YJ, Yoon CS, Han J. Whey protein-coated high oxygen barrier multilayer films using surface pretreated PET substrate. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.01.027] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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48
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Kong W, Zhang C, Huang W, Liu F, He Y. Application of Hyperspectral Imaging to Detect Sclerotinia sclerotiorum on Oilseed Rape Stems. SENSORS (BASEL, SWITZERLAND) 2018; 18:E123. [PMID: 29300315 PMCID: PMC5796448 DOI: 10.3390/s18010123] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/04/2017] [Revised: 12/30/2017] [Accepted: 01/02/2018] [Indexed: 11/27/2022]
Abstract
Hyperspectral imaging covering the spectral range of 384-1034 nm combined with chemometric methods was used to detect Sclerotinia sclerotiorum (SS) on oilseed rape stems by two sample sets (60 healthy and 60 infected stems for each set). Second derivative spectra and PCA loadings were used to select the optimal wavelengths. Discriminant models were built and compared to detect SS on oilseed rape stems, including partial least squares-discriminant analysis, radial basis function neural network, support vector machine and extreme learning machine. The discriminant models using full spectra and optimal wavelengths showed good performance with classification accuracies of over 80% for the calibration and prediction set. Comparing all developed models, the optimal classification accuracies of the calibration and prediction set were over 90%. The similarity of selected optimal wavelengths also indicated the feasibility of using hyperspectral imaging to detect SS on oilseed rape stems. The results indicated that hyperspectral imaging could be used as a fast, non-destructive and reliable technique to detect plant diseases on stems.
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Affiliation(s)
- Wenwen Kong
- School of Information Engineering, Zhejiang A & F University, 666 Wusu Street, Hangzhou 311300, China.
| | - Chu Zhang
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China.
- Key Laboratory of Spectroscopy Sensing, Ministry of Agriculture, Hangzhou 310058, China.
| | - Weihao Huang
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China.
| | - Fei Liu
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China.
- Key Laboratory of Spectroscopy Sensing, Ministry of Agriculture, Hangzhou 310058, China.
| | - Yong He
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China.
- Key Laboratory of Spectroscopy Sensing, Ministry of Agriculture, Hangzhou 310058, China.
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49
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Cadesky L, Walkling-Ribeiro M, Kriner KT, Karwe MV, Moraru CI. Structural changes induced by high-pressure processing in micellar casein and milk protein concentrates. J Dairy Sci 2017. [DOI: 10.3168/jds.2016-12072] [Citation(s) in RCA: 68] [Impact Index Per Article: 9.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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