1
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Maestrello V, Solovyev P, Stroppa A, Bontempo L, Franceschi P. 1H NMR profiling and chemometric analysis for ripening and production characterization of Grana Padano cheese. Food Chem 2024; 456:139986. [PMID: 38852457 DOI: 10.1016/j.foodchem.2024.139986] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2024] [Revised: 05/23/2024] [Accepted: 06/03/2024] [Indexed: 06/11/2024]
Abstract
Grana Padano (GP) cheese is a renowned PDO Italian cheese whose nutritional characteristics and market price are influenced by the ripening stage. In this work, it was demonstrated that the combined use of untargeted 1H NMR profiling and chemometric analysis can be used as a powerful tool to quantitatively characterize GP ripening and production, focusing on both aqueous and lipid fractions. An initial exploratory analysis revealed substantial variations in the aqueous fraction attributable to aging time, year and season of production. Multivariate analysis was adopted to show these differences, mainly attributable to amino acids. In contrast, the lipid fraction analysis highlighted the impact of production season on fatty acid unsaturation, influenced by feed variations. As regards the production process, this study focuses on the variations induced by bactofugation. In this respect, the aqueous fraction was found to be extensively influenced by this centrifugation step, affecting compounds crucial to organoleptic characteristics.
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Affiliation(s)
- Valentina Maestrello
- Fondazione Edmund Mach (FEM), via E. Mach 1, 38098 San Michele all'Adige, Italy; University of Trento, via Mach 1, 38098 San Michele all'Adige, (TN), Italy.
| | - Pavel Solovyev
- Fondazione Edmund Mach (FEM), via E. Mach 1, 38098 San Michele all'Adige, Italy.
| | - Angelo Stroppa
- Consorzio Tutela Grana Padano, Via XXIV Giugno 8, 25015, San Martino Della Battaglia, Desenzano del Garda, BS, Italy.
| | - Luana Bontempo
- Fondazione Edmund Mach (FEM), via E. Mach 1, 38098 San Michele all'Adige, Italy
| | - Pietro Franceschi
- Fondazione Edmund Mach (FEM), via E. Mach 1, 38098 San Michele all'Adige, Italy
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2
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Lipșa FD, Stoica F, Rațu RN, Veleșcu ID, Cârlescu PM, Motrescu I, Usturoi MG, Râpeanu G. Red Onion Peel Powder as a Functional Ingredient for Manufacturing Ricotta Cheese. Foods 2024; 13:182. [PMID: 38254483 PMCID: PMC10814978 DOI: 10.3390/foods13020182] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2023] [Revised: 12/28/2023] [Accepted: 01/03/2024] [Indexed: 01/24/2024] Open
Abstract
Onion (Allium cepa L.) is a vegetable widely cultivated and consumed due to its rich content in bioactive compounds. Red onion peel (ROP) powder, which is a by-product derived from the onion industry, has been attracting significant interest as a potential functional ingredient for improving the overall quality of foods. The present study explores the potential of ROP powder as a functional ingredient to improve the quality and nutritional value of whey cheese. Despite being frequently viewed as a food processing waste byproduct, ROP is a rich source of bioactive substances, including antioxidants, flavonoids, and dietary fiber, having antioxidant and antibacterial effects. The ROP extract exhibited high amounts of total polyphenols (119.69 ± 2.71 mg GAE/g dw) and antioxidant activity (82.35 ± 1.05%). Different quantities (1 and 3%) of ROP powder were added to cheese formulations, and the subsequent impact on the texture characteristics, sensory attributes, and phytochemical composition of the value-added cheeses was evaluated. The findings show that the addition of ROP powder improved the texture and the color of the cheeses, providing a visually appealing product. Additionally, adding the ROP powder significantly raised the amount of phytochemicals and antioxidant activity (17.08 ± 0.78 µmol TE/g dw for RCROP1, 24.55 ± 0.67 µmol TE/g dw for RCROP2) in the final product's formulation. Moreover, adding powder to cheese is an effective way to increase the value of onion by-products and produce polyphenol-enriched cheese.
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Affiliation(s)
- Florin Daniel Lipșa
- Department of Food Technologies, Faculty of Agriculture, Iasi University of Life Sciences, 3 Mihail Sadoveanu Alley, 700489 Iasi, Romania; (F.D.L.); (R.N.R.); (I.D.V.); (P.M.C.)
| | - Florina Stoica
- Department of Pedotechnics, Faculty of Agriculture, Iasi University of Life Sciences, 3 Mihail Sadoveanu Alley, 700489 Iasi, Romania
| | - Roxana Nicoleta Rațu
- Department of Food Technologies, Faculty of Agriculture, Iasi University of Life Sciences, 3 Mihail Sadoveanu Alley, 700489 Iasi, Romania; (F.D.L.); (R.N.R.); (I.D.V.); (P.M.C.)
| | - Ionuț Dumitru Veleșcu
- Department of Food Technologies, Faculty of Agriculture, Iasi University of Life Sciences, 3 Mihail Sadoveanu Alley, 700489 Iasi, Romania; (F.D.L.); (R.N.R.); (I.D.V.); (P.M.C.)
| | - Petru Marian Cârlescu
- Department of Food Technologies, Faculty of Agriculture, Iasi University of Life Sciences, 3 Mihail Sadoveanu Alley, 700489 Iasi, Romania; (F.D.L.); (R.N.R.); (I.D.V.); (P.M.C.)
| | - Iuliana Motrescu
- Department of Exact Sciences, Faculty of Horticulture, Iasi University of Life Sciences, 3 Mihail Sadoveanu Alley, 700489 Iasi, Romania;
- Research Institute for Agriculture and Environment, Iasi University of Life Sciences, 14 Sadoveanu Alley, 700490 Iasi, Romania
| | - Marius Giorgi Usturoi
- Department of Animal Resources and Technology, Faculty of Food and Animal Sciences, Iasi University of Life Sciences, 8 Mihail Sadoveanu Alley, 700489 Iasi, Romania;
| | - Gabriela Râpeanu
- Department of Food Science, Food Engineering, Biotechnology and Aquaculture, Faculty of Food, 13 Science and Engineering, Dunărea de Jos University of Galati, 800201 Galați, Romania
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3
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Hu Y, Chen C, Liu S, Jia W, Cao Y. Untargeted metabolomic analysis reveals the mechanism of Enterococcus faecium agent induced CaCO 3 scale inhibition. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2023; 30:69205-69220. [PMID: 37138126 DOI: 10.1007/s11356-023-27314-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/03/2022] [Accepted: 04/25/2023] [Indexed: 05/05/2023]
Abstract
In this study, a lactic acid bacterium, Enterococcus faecium, was found to prevent CaCO3 precipitation through its metabolism. On analysis of all stages of E. faecium growth, static jar tests demonstrated that stationary phase E. faecium broth possessed the highest inhibition efficiency of 97.3% at a 0.4% inoculation dosage, followed by the decline and log phases with efficiencies of 90.03% and 76.07%, respectively. Biomineralization experiments indicated that E. faecium fermented the substrate to produce organic acid, which resulted in modulation of the pH and alkalinity of the environment and thus inhibited CaCO3 precipitation. Surface characterization techniques indicated that the CaCO3 crystals precipitated by the E. faecium broth tended to be significantly distorted and formed other organogenic calcite crystals. The scale inhibition mechanisms were revealed by untargeted metabolomic analysis on log and stationary phase E. faecium broth. In total, 264 metabolites were detected, 28 of which were differential metabolites (VIP ≥ 1 and p < 0.05). Of these, 15 metabolites were upregulated in stationary phase broth, and 13 metabolites were downregulated in log phase broth. Metabolic pathway analysis suggested that improved glycolysis and the TCA cycle were the main reasons for enhancement of the antiscaling performance of E. faecium broth. These findings have significant implications for microbial metabolism-induced CaCO3 scale inhibition.
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Affiliation(s)
- Yanglin Hu
- Hebei Key Lab of Power Plant Flue Gas Multi-Pollutants Control, Department of Environmental Science and Engineering, North China Electric Power University, Baoding, 071003, People's Republic of China
- MOE Key Laboratory of Resources and Environmental Systems Optimization, College of Environmental Science and Engineering, North China Electric Power University, Beijing, 102206, People's Republic of China
| | - Chuanmin Chen
- Hebei Key Lab of Power Plant Flue Gas Multi-Pollutants Control, Department of Environmental Science and Engineering, North China Electric Power University, Baoding, 071003, People's Republic of China.
- MOE Key Laboratory of Resources and Environmental Systems Optimization, College of Environmental Science and Engineering, North China Electric Power University, Beijing, 102206, People's Republic of China.
| | - Songtao Liu
- Hebei Key Lab of Power Plant Flue Gas Multi-Pollutants Control, Department of Environmental Science and Engineering, North China Electric Power University, Baoding, 071003, People's Republic of China
- MOE Key Laboratory of Resources and Environmental Systems Optimization, College of Environmental Science and Engineering, North China Electric Power University, Beijing, 102206, People's Republic of China
| | - Wenbo Jia
- Hebei Key Lab of Power Plant Flue Gas Multi-Pollutants Control, Department of Environmental Science and Engineering, North China Electric Power University, Baoding, 071003, People's Republic of China
- MOE Key Laboratory of Resources and Environmental Systems Optimization, College of Environmental Science and Engineering, North China Electric Power University, Beijing, 102206, People's Republic of China
| | - Yue Cao
- Hebei Key Lab of Power Plant Flue Gas Multi-Pollutants Control, Department of Environmental Science and Engineering, North China Electric Power University, Baoding, 071003, People's Republic of China
- MOE Key Laboratory of Resources and Environmental Systems Optimization, College of Environmental Science and Engineering, North China Electric Power University, Beijing, 102206, People's Republic of China
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4
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Eom S, Lee S, Lee J, Pyeon M, Yeom HD, Song JH, Choi EJ, Lee M, Lee JH, Chang JY. Molecular Mechanism of L-Pyroglutamic Acid Interaction with the Human Sour Receptor. J Microbiol Biotechnol 2023; 33:203-210. [PMID: 36655284 PMCID: PMC9998207 DOI: 10.4014/jmb.2212.12007] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2022] [Revised: 12/20/2022] [Accepted: 12/24/2022] [Indexed: 01/20/2023]
Abstract
Taste is classified into five types, each of which has evolved to play its respective role in mammalian survival. Sour taste is one of the important ways to judge whether food has gone bad, and the sour taste receptor (PKD2L1) is the gene behind it. Here, we investigated whether L-pyroglutamic acid interacts with sour taste receptors through electrophysiology and mutation experiments using Xenopus oocytes. R299 of hPKD2L1 was revealed to be involved in L-pyroglutamic acid binding in a concentration-dependent manner. As a result, it is possible to objectify the change in signal intensity according to the concentration of L-pyroglutamic acid, an active ingredient involved in the taste of kimchi, at the molecular level. Since the taste of other ingredients can also be measured with the method used in this experiment, it is expected that an objective database of taste can be created.
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Affiliation(s)
- Sanung Eom
- Department of Biotechnology, Chonnam National University, Gwangju 61186, Republic of Korea
| | - Shinhui Lee
- Department of Biotechnology, Chonnam National University, Gwangju 61186, Republic of Korea
| | - Jiwon Lee
- Department of Biotechnology, Chonnam National University, Gwangju 61186, Republic of Korea
| | - Minsu Pyeon
- Department of Biotechnology, Chonnam National University, Gwangju 61186, Republic of Korea
| | - Hye Duck Yeom
- Department of Biotechnology, Chonnam National University, Gwangju 61186, Republic of Korea
| | - Jung Hee Song
- Research and Development Division, World Institute of Kimchi, Gwangju 61755, Republic of Korea
| | - Eun Ji Choi
- Research and Development Division, World Institute of Kimchi, Gwangju 61755, Republic of Korea
| | - Moeun Lee
- Research and Development Division, World Institute of Kimchi, Gwangju 61755, Republic of Korea
| | - Junho H Lee
- Department of Biotechnology, Chonnam National University, Gwangju 61186, Republic of Korea
| | - Ji Yoon Chang
- Research and Development Division, World Institute of Kimchi, Gwangju 61755, Republic of Korea
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5
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Aiello A, Pepe E, De Luca L, Pizzolongo F, Romano R. Preliminary study on kinetics of pyroglutamic acid formation in fermented milk. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2021.105233] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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6
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Lee M, Song JH, Choi EJ, Yun YR, Lee KW, Chang JY. UPLC-QTOF-MS/MS and GC-MS Characterization of Phytochemicals in Vegetable Juice Fermented Using Lactic Acid Bacteria from Kimchi and Their Antioxidant Potential. Antioxidants (Basel) 2021; 10:antiox10111761. [PMID: 34829632 PMCID: PMC8614894 DOI: 10.3390/antiox10111761] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/15/2021] [Revised: 10/30/2021] [Accepted: 11/01/2021] [Indexed: 12/22/2022] Open
Abstract
This study aims to investigate fermentative metabolites in probiotic vegetable juice from four crop varieties (Brassica oleracea var. capitata, B. oleracea var. italica, Daucus carota L., and Beta vulgaris) and their antioxidant properties. Vegetable juice was inoculated with two lactic acid bacteria (LAB) (Companilactobacillus allii WiKim39 and Lactococcus lactis WiKim0124) isolated from kimchi and their properties were evaluated using untargeted UPLC-QTOF-MS/MS and GC-MS. The samples were also evaluated for radical (DPPH• and OH•) scavenging activities, lipid peroxidation, and ferric-reducing antioxidant power. The fermented vegetable juices exhibited high antioxidant activities and increased amounts of total phenolic compounds. Fifteen compounds and thirty-two volatiles were identified using UPLC-QTOF-MS/MS and GC-MS, respectively. LAB fermentation significantly increased the contents of d-leucic acid, indole-3-lactic acid, 3-phenyllactic acid, pyroglutamic acid, γ-aminobutyric acid, and gluconic acid. These six metabolites showed a positive correlation with antioxidant properties. Thus, vegetable juices fermented with WiKim39 and WiKim0124 can be considered as novel bioactive health-promoting sources.
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Affiliation(s)
- Moeun Lee
- Research and Development Division, World Institute of Kimchi, Gwangju 61755, Korea; (M.L.); (J.H.S.); (E.J.C.); (Y.-R.Y.)
- Biomodulation Major, Department of Agricultural Biotechnology, Seoul National University, Seoul 08826, Korea
| | - Jung Hee Song
- Research and Development Division, World Institute of Kimchi, Gwangju 61755, Korea; (M.L.); (J.H.S.); (E.J.C.); (Y.-R.Y.)
| | - Eun Ji Choi
- Research and Development Division, World Institute of Kimchi, Gwangju 61755, Korea; (M.L.); (J.H.S.); (E.J.C.); (Y.-R.Y.)
| | - Ye-Rang Yun
- Research and Development Division, World Institute of Kimchi, Gwangju 61755, Korea; (M.L.); (J.H.S.); (E.J.C.); (Y.-R.Y.)
| | - Ki Won Lee
- Biomodulation Major, Department of Agricultural Biotechnology, Seoul National University, Seoul 08826, Korea
- Advanced Institutes of Convergence Technology, Seoul National University, Suwon 16229, Korea
- Correspondence: (K.W.L.); (J.Y.C.)
| | - Ji Yoon Chang
- Research and Development Division, World Institute of Kimchi, Gwangju 61755, Korea; (M.L.); (J.H.S.); (E.J.C.); (Y.-R.Y.)
- Correspondence: (K.W.L.); (J.Y.C.)
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7
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Olsen MA, Vhile SG, Porcellato D, Kidane A, Skeie SB. Feeding concentrates with different protein sources to high-yielding, mid-lactation Norwegian Red cows: Effect on cheese ripening. J Dairy Sci 2021; 104:4062-4073. [PMID: 33551152 DOI: 10.3168/jds.2020-19226] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2020] [Accepted: 11/04/2020] [Indexed: 11/19/2022]
Abstract
Soybean meal is one of the most important protein sources in concentrate feeds for dairy cows. The objective of the present study was to provide knowledge on the effects of using a novel yeast microbial protein source (Candida utilis) in concentrate feed for dairy cows on the production and quality of a Gouda-type cheese. Forty-eight Norwegian Red dairy cows in early to mid lactation were fed a basal diet of grass silage, which was supplemented with 3 different concentrate feeds. The protein source of the concentrates was based on conventional soybean meal (SBM), novel yeast (C. utilis; YEA), or barley (BAR; used as negative control because barley has a lower protein content). The experiment was carried out for a period of 10 wk, with the first 2 wk as an adaptation period where all dairy cows were fed grass silage and the SBM concentrate. The cows were then randomly allocated to 1 of the 3 different compound feeds: SBM, yeast, or barley. Cheeses were made during wk 8 and 9 of the experiment, with 4 batches of cheese made from milk from each of the 3 groups. The cheeses made from milk from cows fed SBM concentrate (SBM cheese) had a higher content of dl-pyroglutamic acid and free amino acids than the other cheeses, indicating a faster ripening in the SBM cheeses. Despite these differences, the sensory properties, the microbiota, and the Lactococcus population at 15 wk of ripening were not significantly different between the cheeses. This experiment showed that although the raw materials used in the concentrate feed clearly influenced the ripening of the cheeses, this did not affect cheese quality. Yeast (C. utilis) as a protein source in concentrate feed for dairy cows can be used as a replacement for soybean meal without compromising the quality of Norwegian Gouda-type cheeses.
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Affiliation(s)
- M A Olsen
- Faculty of Chemistry, Biotechnology and Food Science (KBM), Norwegian University of Life Sciences, PO Box 5003, N-1432 Ås, Norway
| | - S G Vhile
- Faculty of Biosciences, Department of Animal and Aquacultural Sciences, Norwegian University of Life Sciences, PO Box 5003, N-1432 Ås, Norway
| | - D Porcellato
- Faculty of Chemistry, Biotechnology and Food Science (KBM), Norwegian University of Life Sciences, PO Box 5003, N-1432 Ås, Norway
| | - A Kidane
- Faculty of Biosciences, Department of Animal and Aquacultural Sciences, Norwegian University of Life Sciences, PO Box 5003, N-1432 Ås, Norway
| | - S B Skeie
- Faculty of Chemistry, Biotechnology and Food Science (KBM), Norwegian University of Life Sciences, PO Box 5003, N-1432 Ås, Norway.
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8
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Liu X, Qian M, Shen Y, Qin X, Huang H, Yang H, He Y, Bai W. An high-throughput sequencing approach to the preliminary analysis of bacterial communities associated with changes in amino acid nitrogen, organic acid and reducing sugar contents during soy sauce fermentation. Food Chem 2021; 349:129131. [PMID: 33581434 DOI: 10.1016/j.foodchem.2021.129131] [Citation(s) in RCA: 38] [Impact Index Per Article: 12.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2020] [Revised: 01/12/2021] [Accepted: 01/13/2021] [Indexed: 12/25/2022]
Abstract
Soy sauce is a traditional fermented soy food for enhancing the umami taste in Asian cuisines. In this study, 16S rRNA gene throughput sequencing analysis showed the bacterial communities and the changes in soy sauce during fermentation. Weissella, Bacillus and Lactococcus were the most abundant at genus level. The uncultured bacterium Weissella and Lactococcus had relatively high abundance at species level. Alpha diversity analysis indicated the bacterial community diversity increased at fermentation initiation, while decreased as fermentation progressed. Based on beta-diversity analysis, four clusters including cluster I (time point A-F), cluster II (G,H), cluster III (I,J) and cluster IV(K) were distinctly separated, indicating the fermentation time significantly affected bacterial community diversity. Also, close associations were found between the bacterial communities in soy sauce and its amino acid nitrogen, organic acid and reducing sugar contents during fermentation. Therefore, it will provide important information for optimization of the soy sauce production process.
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Affiliation(s)
- Xiaoyan Liu
- College of Light Industry and Food, Zhongkai University of Agriculture and Engineering, Guangzhou, China; Key Laboratory of Cantonese Traditional Food Processing and Safety Control of Guangzhou, Guangzhou, China
| | - Min Qian
- College of Light Industry and Food, Zhongkai University of Agriculture and Engineering, Guangzhou, China; Key Laboratory of Cantonese Traditional Food Processing and Safety Control of Guangzhou, Guangzhou, China
| | - Yixiao Shen
- College of Food Science Shenyang Agricultural University, Shenyang, China
| | - Xuan Qin
- College of Light Industry and Food, Zhongkai University of Agriculture and Engineering, Guangzhou, China
| | - Hancong Huang
- Guangzhou Rufeng Fruit Seasoning Food Co., Ltd., Guangzhou, China
| | - Hong Yang
- College of Light Industry and Food, Zhongkai University of Agriculture and Engineering, Guangzhou, China
| | - Yilong He
- College of Light Industry and Food, Zhongkai University of Agriculture and Engineering, Guangzhou, China
| | - Weidong Bai
- College of Light Industry and Food, Zhongkai University of Agriculture and Engineering, Guangzhou, China; Key Laboratory of Cantonese Traditional Food Processing and Safety Control of Guangzhou, Guangzhou, China.
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9
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Kobus-Cisowska J, Szczepaniak O, Szymanowska D, Przeor M, Jarzębski M, Ligaj M, Gramza-Michałowska A, Szwajgier D, Foksowicz-Flaczyk J. Chocolate desserts with ricotta hydrolysates: In vitro study of inhibitory activity against angiotensin-converting enzyme and cholinesterase. J Food Sci 2020; 85:3003-3011. [PMID: 32935860 DOI: 10.1111/1750-3841.15445] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2020] [Revised: 07/30/2020] [Accepted: 08/12/2020] [Indexed: 11/26/2022]
Abstract
Food can be a source of valuable peptides with high bioactivity, which regulate the functioning of cardiovascular and nervous systems. The aim of the study was to evaluate the possibility of usage ricotta after hydrolysis to obtain innovative chocolate desserts. It was shown that the hydrolysis of whey proteins in ricotta had insignificant effect on the texture indices of the products, except gumminess, as it declined to 16% in ricotta samples and to 7% in case of chocolate dessert samples. Confirmed was that the hydrolysis of the ricotta affected the activity of prepared desserts with respect to cholinesterases and angiotensin-converting enzyme. Enzymatic hydrolysate of ricotta may be consider as a semifinished product of high functional activity, and its further application in dessert production allows to provide novel prohealth new products. PRACTICAL APPLICATION: Study results indicate new feasibilities of ricotta application as functional ingredient of new products--chocolate desserts. The results show that ricotta after the stage of enzyme hydrolysis of proteins might have noticeable effect on product functionality. A measurable benefit for the consumer is the receipt of a new product with favorable health-promoting properties, and for the entrepreneur new possibilities to expand the range of functional products. Moreover, described technology allows to use dairy byproducts for new products developments, such as chocolate desserts, due to sustainability development strategy.
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Affiliation(s)
- Joanna Kobus-Cisowska
- Department of Gastronomy Sciences and Functional Foods, Poznań University of Life Sciences, ul. Wojska Polskiego 28, Poznań, 60-637, Poland
| | - Oskar Szczepaniak
- Department of Gastronomy Sciences and Functional Foods, Poznań University of Life Sciences, ul. Wojska Polskiego 28, Poznań, 60-637, Poland
| | - Daria Szymanowska
- Department of Biotechnology and Food Microbiology, Poznań University of Life Sciences, ul. Wojska Polskiego 28, Poznań, 60-637, Poland
| | - Monika Przeor
- Department of Gastronomy Sciences and Functional Foods, Poznań University of Life Sciences, ul. Wojska Polskiego 28, Poznań, 60-637, Poland
| | - Maciej Jarzębski
- Department of Physics and Biophysics, Poznań University of Life Sciences, ul. Wojska Polskiego 28, Poznań, 60-637, Poland
| | - Marta Ligaj
- Department of Non-Food Products Quality and Packaging Development, Poznań University of Economics and Business, al. Niepodległości 10, Poznań, 61-875, Poland
| | - Anna Gramza-Michałowska
- Department of Gastronomy Sciences and Functional Foods, Poznań University of Life Sciences, ul. Wojska Polskiego 28, Poznań, 60-637, Poland
| | - Dominik Szwajgier
- Department of Biotechnology, Microbiology and Human Nutrition, University of Life Sciences, ul. Skromna 8, Lublin, 20-704, Poland
| | - Joanna Foksowicz-Flaczyk
- Institute of Natural Fibres and Medicinal Plants, Poznań, ul. Wojska Polskiego 71b, Poznań, 60-630, Poland
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10
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Occurrence, properties and biological significance of pyroglutamyl peptides derived from different food sources. FOOD SCIENCE AND HUMAN WELLNESS 2019. [DOI: 10.1016/j.fshw.2019.05.002] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
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11
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Murgia A, Scano P, Cacciabue R, Dessì D, Caboni P. GC-MS metabolomics comparison of yoghurts from sheep's and goats' milk. Int Dairy J 2019. [DOI: 10.1016/j.idairyj.2019.03.012] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
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12
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Zhang J, Sun-Waterhouse D, Su G, Zhao M. New insight into umami receptor, umami/umami-enhancing peptides and their derivatives: A review. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2019.04.008] [Citation(s) in RCA: 55] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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13
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Caboni P, Maxia D, Scano P, Addis M, Dedola A, Pes M, Murgia A, Casula M, Profumo A, Pirisi A. A gas chromatography-mass spectrometry untargeted metabolomics approach to discriminate Fiore Sardo cheese produced from raw or thermized ovine milk. J Dairy Sci 2019; 102:5005-5018. [PMID: 31005329 DOI: 10.3168/jds.2018-15885] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2018] [Accepted: 02/25/2019] [Indexed: 02/03/2023]
Abstract
Thermization is a sub-pasteurization heat treatment of cheese milk (at 57-68°C for 15-30 s) aimed to reduce the number of undesirable microbial contaminants with reduced heat damage to the indigenous milk enzymes. In this work, the effects of milk thermization on the compositional parameters, proteolysis indices, free fatty acid levels, and low molecular weight metabolite profiles of ovine cheese were studied. Cheese samples at different ripening stages and produced in 2 different periods of the year were analyzed. While the effects of milk thermization on cheese macro-compositional parameters and free fatty acid levels were not evident due to the predominant effects of milk seasonality and cheese ripening stage, the gas chromatography-mass spectrometry based metabolomics approach of ovine cheese produced from raw and thermized milk highlighted strong differences at the metabolite level. Discriminant analysis applied to gas chromatography-mass spectrometry data provided an excellent classification model where cheese samples were correctly classified as produced from raw or thermized milk. The metabolites that mostly changed due to the thermization process belonged to the classes of free amino acids and saccharides. Gas chromatography-mass spectrometry-based metabolomics has proven to be a valid tool to study the effect of mild heat treatments on the polar metabolite profile in ovine cheese.
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Affiliation(s)
- P Caboni
- Department of Life and Environmental Sciences, University of Cagliari, via Ospedale 72, 09124 Cagliari, Italy.
| | - D Maxia
- Department of Life and Environmental Sciences, University of Cagliari, via Ospedale 72, 09124 Cagliari, Italy; Department of Chemistry, University of Pavia, viale Taramelli 12, 27100 Pavia, Italy
| | - P Scano
- Department of Chemical and Geological Sciences, University of Cagliari, SS 554 km 4.5, 09042 Monserrato, Cagliari, Italy; Institute for Macromolecular Studies (CNR-ISMAC), Via Corti 12, 20133 Milano, Italy
| | - M Addis
- Agris Sardegna, Servizio Ricerca Prodotti di Origine Animale, Loc. Bonassai, 07040 Olmedo, Italy
| | - A Dedola
- Agris Sardegna, Servizio Ricerca Prodotti di Origine Animale, Loc. Bonassai, 07040 Olmedo, Italy
| | - M Pes
- Agris Sardegna, Servizio Ricerca Prodotti di Origine Animale, Loc. Bonassai, 07040 Olmedo, Italy
| | - A Murgia
- Department of Biochemistry and Cambridge Systems Biology Centre, University of Cambridge, 80 Tennis Court Road, Cambridge, CB2 1GA, United Kingdom
| | - M Casula
- Department of Life and Environmental Sciences, University of Cagliari, via Ospedale 72, 09124 Cagliari, Italy
| | - A Profumo
- Department of Chemistry, University of Pavia, viale Taramelli 12, 27100 Pavia, Italy
| | - A Pirisi
- Agris Sardegna, Servizio Ricerca Prodotti di Origine Animale, Loc. Bonassai, 07040 Olmedo, Italy
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14
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Martinovic A, Narvhus J, Abrahamsen RK, Østlie HM, Skeie SB. Application of indigenous strains of lactic acid bacteria for semi-industrial production of autochthonous Montenegrin Njeguši cheese. INT J DAIRY TECHNOL 2018. [DOI: 10.1111/1471-0307.12480] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Aleksandra Martinovic
- Faculty of Food Technology, Food Safety and Ecology; University of Donja Gorica; Donja Gorica bb. Podgorica 81000 Montenegro
- Department of Chemistry, Biotechnology and Food Science; Norwegian University of Life Sciences; P.O. Box 5003 Aas N-1432 Norway
| | - Judith Narvhus
- Department of Chemistry, Biotechnology and Food Science; Norwegian University of Life Sciences; P.O. Box 5003 Aas N-1432 Norway
| | - Roger K Abrahamsen
- Department of Chemistry, Biotechnology and Food Science; Norwegian University of Life Sciences; P.O. Box 5003 Aas N-1432 Norway
| | - Hilde M Østlie
- Department of Chemistry, Biotechnology and Food Science; Norwegian University of Life Sciences; P.O. Box 5003 Aas N-1432 Norway
| | - Siv B Skeie
- Department of Chemistry, Biotechnology and Food Science; Norwegian University of Life Sciences; P.O. Box 5003 Aas N-1432 Norway
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15
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Formation of taste-active amino acids, amino acid derivatives and peptides in food fermentations – A review. Food Res Int 2016; 89:39-47. [DOI: 10.1016/j.foodres.2016.08.042] [Citation(s) in RCA: 257] [Impact Index Per Article: 32.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2016] [Revised: 07/23/2016] [Accepted: 08/27/2016] [Indexed: 11/22/2022]
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16
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Relationship between Lactobacillus bulgaricus and Streptococcus thermophilus under whey conditions: Focus on amino acid formation. Int Dairy J 2016. [DOI: 10.1016/j.idairyj.2016.01.019] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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17
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Gebreselassie N, Abrahamsen RK, Beyene F, Abay F, Narvhus JA. Chemical composition of naturally fermented buttermilk. INT J DAIRY TECHNOL 2016. [DOI: 10.1111/1471-0307.12236] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Negussie Gebreselassie
- Department of Chemistry, Biotechnology and Food Science; Faculty of Veterinary Medicine and Biosciences; The Norwegian University of Life Sciences; P.O. Box 5003 NO-1432 Ås Norway
- Department of Food Sciences; Mekelle University; Mekelle Tigray Ethiopia
| | - Roger K. Abrahamsen
- Department of Chemistry, Biotechnology and Food Science; Faculty of Veterinary Medicine and Biosciences; The Norwegian University of Life Sciences; P.O. Box 5003 NO-1432 Ås Norway
| | | | - Fetien Abay
- Department of Food Sciences; Mekelle University; Mekelle Tigray Ethiopia
| | - Judith A. Narvhus
- Department of Chemistry, Biotechnology and Food Science; Faculty of Veterinary Medicine and Biosciences; The Norwegian University of Life Sciences; P.O. Box 5003 NO-1432 Ås Norway
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18
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Acquisition of amino acids by Lactobacillus delbrueckii subsp. bulgaricus 2038 when grown in the presence of casein. Int Dairy J 2014. [DOI: 10.1016/j.idairyj.2013.11.006] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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19
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Masotti F, De Noni I, Cattaneo S, Brasca M, Rosi V, Stuknyte M, Morandi S, Pellegrino L. Occurrence, origin and fate of pyroglutamyl-γ3-casein in cheese. Int Dairy J 2013. [DOI: 10.1016/j.idairyj.2013.06.002] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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20
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Santarelli M, Bottari B, Malacarne M, Lazzi C, Sforza S, Summer A, Neviani E, Gatti M. Variability of lactic acid production, chemical and microbiological characteristics in 24-hour Parmigiano Reggiano cheese. ACTA ACUST UNITED AC 2013. [DOI: 10.1007/s13594-013-0135-4] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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21
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A Model of Proteolysis and Amino Acid Biosynthesis for Lactobacillus delbrueckii subsp. bulgaricus in Whey. Curr Microbiol 2012; 65:742-51. [DOI: 10.1007/s00284-012-0214-4] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2012] [Accepted: 08/01/2012] [Indexed: 11/26/2022]
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22
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Milesi M, Bergamini C, Hynes E. Production of peptides and free amino acids in a sterile extract describes peptidolysis in hard-cooked cheeses. Food Res Int 2011. [DOI: 10.1016/j.foodres.2011.01.007] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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23
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Slattery L, O’Callaghan J, Fitzgerald G, Beresford T, Ross R. Invited review: Lactobacillus helveticus—A thermophilic dairy starter related to gut bacteria. J Dairy Sci 2010; 93:4435-54. [DOI: 10.3168/jds.2010-3327] [Citation(s) in RCA: 82] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2010] [Accepted: 05/22/2010] [Indexed: 11/19/2022]
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24
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Masotti F, Hogenboom JA, Rosi V, De Noni I, Pellegrino L. Proteolysis indices related to cheese ripening and typicalness in PDO Grana Padano cheese. Int Dairy J 2010. [DOI: 10.1016/j.idairyj.2009.11.020] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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25
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Sforza S, Cavatorta V, Galaverna G, Dossena A, Marchelli R. Accumulation of non-proteolytic aminoacyl derivatives in Parmigiano-Reggiano cheese during ripening. Int Dairy J 2009. [DOI: 10.1016/j.idairyj.2009.04.009] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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26
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Abstract
Lactic acid bacteria (LAB) constitute a diverse group of Gram positive obligately fermentative microorganisms which include both beneficial and pathogenic strains. LAB generally have complex nutritional requirements and therefore they are usually associated with nutrient-rich environments such as animal bodies, plants and foodstuffs. Amino acids represent an important resource for LAB and their utilization serves a number of physiological roles such as intracellular pH control, generation of metabolic energy or redox power, and resistance to stress. As a consequence, the regulation of amino acid catabolism involves a wide set of both general and specific regulators and shows significant differences among LAB. Moreover, due to their fermentative metabolism, LAB amino acid catabolic pathways in some cases differ significantly from those described in best studied prokaryotic model organisms such as Escherichia coli or Bacillus subtilis. Thus, LAB amino acid catabolism constitutes an interesting case for the study of metabolic pathways. Furthermore, LAB are involved in the production of a great variety of fermented products so that the products of amino acid catabolism are also relevant for the safety and the quality of fermented products.
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Affiliation(s)
- María Fernández
- Instituto de Productos Lácteos de Asturias CSIC, Crta de Infiesto s/n, Villaviciosa, Asturias, Spain
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27
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Genome sequence of Lactobacillus helveticus, an organism distinguished by selective gene loss and insertion sequence element expansion. J Bacteriol 2007; 190:727-35. [PMID: 17993529 DOI: 10.1128/jb.01295-07] [Citation(s) in RCA: 142] [Impact Index Per Article: 8.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
Mobile genetic elements are major contributing factors to the generation of genetic diversity in prokaryotic organisms. For example, insertion sequence (IS) elements have been shown to specifically contribute to niche adaptation by promoting a variety of genetic rearrangements. The complete genome sequence of the cheese culture Lactobacillus helveticus DPC 4571 was determined and revealed significant conservation compared to three nondairy gut lactobacilli. Despite originating from significantly different environments, 65 to 75% of the genes were conserved between the commensal and dairy lactobacilli, which allowed key niche-specific gene sets to be described. However, the primary distinguishing feature was 213 IS elements in the DPC 4571 genome, 10 times more than for the other lactobacilli. Moreover, genome alignments revealed an unprecedented level of genome stability between these four Lactobacillus species, considering the number of IS elements in the L. helveticus genome. Comparative analysis also indicated that the IS elements were not the primary agents of niche adaptation for the L. helveticus genome. A clear bias toward the loss of genes reported to be important for gut colonization was observed for the cheese culture, but there was no clear evidence of IS-associated gene deletion and decay for the majority of genes lost. Furthermore, an extraordinary level of sequence diversity exists between copies of certain IS elements in the DPC 4571 genome, indicating they may represent an ancient component of the L. helveticus genome. These data suggest a special unobtrusive relationship between the DPC 4571 genome and its mobile DNA complement.
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28
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Soeryapranata E, Powers JR, Ünlü G. Cloning and characterization of debittering peptidases, PepE, PepO, PepO2, PepO3, and PepN, of Lactobacillus helveticus WSU19. Int Dairy J 2007. [DOI: 10.1016/j.idairyj.2007.02.002] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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29
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Hornig S, Liebert T, Heinze T. Structure Design of Multifunctional Furoate and Pyroglutamate Esters of Dextran by Polymer-Analogous Reactions. Macromol Biosci 2007; 7:297-306. [PMID: 17366516 DOI: 10.1002/mabi.200600189] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Abstract
Well-defined multifunctionalized dextran esters bearing photo-crosslinkable and chiral groups as well as small alkyl moieties for the adjustment of the solubility were prepared from two dextran samples with different origin and molecular weight. The examination of side structures of the starting dextran was carried out by different one- and two-dimensional NMR techniques. The main synthesis path via in situ activation of furan-2-carboxylic- and pyroglutamic acid with CDI under mild conditions gives highly functionalized dextran derivatives possessing a degree of polymerization in the range of the starting polysaccharide. The subsequent reaction with propionic anhydride leads to completely substituted, CHCl(3) soluble derivatives useful for the determination of the particular degree of substitution. By variation of the molar ratios of polymer to reagent with photo-crosslinkable- and chiral moieties during the reaction and even by subsequent peracylation, multifunctional dextran derivatives with adjustable properties like the hydrophilic/hydrophobic balance were obtained that may form biocompatible spherical nanoparticles.
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Affiliation(s)
- Stephanie Hornig
- Center of Excellence for Polysaccharide Research, Friedrich Schiller University of Jena, Humboldtstrasse 10, Jena, Germany
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30
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Psurek A, Neusüss C, Degenkolb T, Brückner H, Balaguer E, Imhof D, Scriba GKE. Detection of new amino acid sequences of alamethicins F30 by nonaqueous capillary electrophoresis–mass spectrometry. J Pept Sci 2006; 12:279-90. [PMID: 16138388 DOI: 10.1002/psc.720] [Citation(s) in RCA: 29] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The microheterogeneous alamethicin F30 (ALM F30) isolated from the fermentation of Trichoderma viride strain NRRL 3199 was analyzed by nonaqueous capillary electrophoresis coupled to electrospray ion-trap mass spectrometry (ESI-IT-MS) and electrospray time-of-flight mass spectrometry (ESI-TOF-MS). Tandem ESI-IT-MS was used for elucidation of the amino acid sequence based on the fragmentation pattern of selected parent ions. The MS/MS spectra using the [M + 3H](3+) or [M + 2H](2+) ions as precursor ions displayed the respective b- and the y-type fragments resulting from cleavage of the particularly labile Aib-Pro bond. The MS(3) of these fragments generated the b acylium ion series, as well as internal fragment ion series. Eleven amino acid sequences were identified, characterized by the exchange of Ala to Aib in position 6, Gln to Glu in positions 7 or 19 as well as the loss of the C-terminal amino alcohol. In addition, two truncated pyroglutamyl peptaibols were found. Overall, seven new sequences are reported compared to earlier LC-MS studies. The composition of the components was confirmed by on-line ESI-TOF-MS detection. Mass accuracy well below 5 ppm was observed. Quantification of the individual components was achieved by a combination of UV and TOF-MS detection.
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Affiliation(s)
- Arndt Psurek
- University of Jena, School of Pharmacy, Department of Pharmaceutical Chemistry, Germany
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31
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Soeryapranata E, Powers JR, Weller KM, Hill HH, Siems WF. Differentiation of intracellular peptidases of starter and adjunct cultures using matrix-assisted laser desorption/ionization time-of-flight mass spectrometry. Lebensm Wiss Technol 2004. [DOI: 10.1016/s0023-6438(03)00118-x] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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