1
|
Daszkiewicz T, Michalak M, Śmiecińska K. A comparison of the quality of plain yogurt and its analog made from coconut flesh extract. J Dairy Sci 2024; 107:3389-3399. [PMID: 38135040 DOI: 10.3168/jds.2023-24060] [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: 08/08/2023] [Accepted: 11/30/2023] [Indexed: 12/24/2023]
Abstract
The aim of this study was to compare the quality of plain yogurt made from cow milk (n = 10) and its plant-based analog made from coconut flesh extract (n = 14). Coconut yogurt alternatives were divided into 2 experimental groups based on differences in their color, which were noted after the packages had been opened. The first group included products with a typical white color (n = 8), and the second group comprised products with a grayish pink color (n = 6) that developed as a result of oxidative processes. In comparison with its plant-based analog, plain yogurt was characterized by higher values of lightness (L*), yellowness (b*) and chroma (C*), higher titratable acidity, a higher content of retinol and α-tocopherol, higher nutritional value of fat, and lower values of water-holding capacity (WHC) and redness (a*). Plain yogurt had lower volatile acidity than its plant-based analog with a grayish pink color. A comparison of yogurt analogs with different colors revealed that the product with a grayish pink color was characterized by a lower value of L*, and higher values of a*, b*, C*, and pH. An analysis of its fatty acid profile demonstrated that it also had a higher proportion of C14:0 and C18:1 cis-9; higher total monounsaturated fatty acids content; a lower proportion of C10:0, C12:0, and C18:2; a lower total content of polyunsaturated fatty acids (PUFA) and essential fatty acids; and a lower ratio of PUFA to saturated fatty acids. The yogurt analog with a grayish pink color had a lower total content of tocopherol isoforms than the remaining products. The yogurt analog with a white color had the highest WHC and γ-tocopherol content. Consumers should be aware of the fact that coconut yogurt alternatives may have nonstandard quality attributes. The differences between such products and yogurt made from cow milk should be explicitly communicated to consumers so that they could make informed purchasing decisions.
Collapse
Affiliation(s)
- T Daszkiewicz
- Department of Commodity Science and Processing of Animal Raw Materials, Faculty of Animal Bioengineering, University of Warmia and Mazury in Olsztyn, 10-719 Olsztyn, Poland.
| | - M Michalak
- Department of Commodity Science and Processing of Animal Raw Materials, Faculty of Animal Bioengineering, University of Warmia and Mazury in Olsztyn, 10-719 Olsztyn, Poland
| | - K Śmiecińska
- Department of Commodity Science and Processing of Animal Raw Materials, Faculty of Animal Bioengineering, University of Warmia and Mazury in Olsztyn, 10-719 Olsztyn, Poland
| |
Collapse
|
2
|
Miao Q, Si X, Zhao Q, Zhang H, Qin Y, Tang C, Zhang J. Deposition and enrichment of carotenoids in livestock products: An overview. Food Chem X 2024; 21:101245. [PMID: 38426078 PMCID: PMC10901861 DOI: 10.1016/j.fochx.2024.101245] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/01/2023] [Revised: 01/29/2024] [Accepted: 02/17/2024] [Indexed: 03/02/2024] Open
Abstract
A wide range of research has illustrated that carotenoids play a key role in human health through their versatile beneficial biological functions. Traditionally, the majority dietary sources of carotenoids for humans are obtained from vegetables and fruits, however, the contribution of animal-derived foods has attracted more interest in recent years. Livestock products such as eggs, meat, and milk have been considered as the appropriate and unique carriers for the deposition of carotenoids. In addition, with the enrichment of carotenoids, the nutritional quality of these animal-origin foods would be improved as well as the economic value. Here, we offer an overview covering aspects including the physicochemical properties of carotenoids, the situation of carotenoids fortified in livestock products, and the pathways that lead to the deposition of carotenoids in livestock products. The summary of these important nutrients in livestock products will provide references for animal husbandry and human health.
Collapse
Affiliation(s)
- Qixiang Miao
- State Key Laboratory of Animal Nutrition and Feeding, Institute of Animal Sciences of Chinese Academy of Agricultural Sciences, Beijing 100193, China
- State Key Laboratory of Grassland Agro-ecosystems, Key Laboratory of Grassland Livestock Industry Innovation, Ministry of Agriculture and Rural Affairs, Engineering Research Center of Grassland Industry, Ministry of Education, College of Pastoral Agriculture Science and Technology, Lanzhou University, Lanzhou 730000, China
| | - Xueyang Si
- State Key Laboratory of Animal Nutrition and Feeding, Institute of Animal Sciences of Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Qingyu Zhao
- State Key Laboratory of Animal Nutrition and Feeding, Institute of Animal Sciences of Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Huiyan Zhang
- State Key Laboratory of Animal Nutrition and Feeding, Institute of Animal Sciences of Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Yuchang Qin
- State Key Laboratory of Animal Nutrition and Feeding, Institute of Animal Sciences of Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Chaohua Tang
- State Key Laboratory of Animal Nutrition and Feeding, Institute of Animal Sciences of Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Junmin Zhang
- State Key Laboratory of Animal Nutrition and Feeding, Institute of Animal Sciences of Chinese Academy of Agricultural Sciences, Beijing 100193, China
- State Key Laboratory of Grassland Agro-ecosystems, Key Laboratory of Grassland Livestock Industry Innovation, Ministry of Agriculture and Rural Affairs, Engineering Research Center of Grassland Industry, Ministry of Education, College of Pastoral Agriculture Science and Technology, Lanzhou University, Lanzhou 730000, China
| |
Collapse
|
3
|
Tura M, Gagliano MA, Soglia F, Bendini A, Patrignani F, Petracci M, Gallina Toschi T, Valli E. Consumer Perception and Liking of Parmigiano Reggiano Protected Designation of Origin (PDO) Cheese Produced with Milk from Cows Fed Fresh Forage vs. Dry Hay. Foods 2024; 13:309. [PMID: 38254609 PMCID: PMC10815482 DOI: 10.3390/foods13020309] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2023] [Revised: 01/13/2024] [Accepted: 01/16/2024] [Indexed: 01/24/2024] Open
Abstract
This study aimed to investigate consumer sensory profiles and liking of Parmigiano Reggiano PDO cheese produced with milk from cows reared indoors and fed with different forage sources, i.e., dry hay and fresh forage. Two cheese samples were tested by 119 Italian subjects, following a protocol that included a Check-All-That-Apply method to assess the sensory profile, a Just-About-Right scale to evaluate the adequacy of attributes, and questions on liking (9-point hedonic scale). A questionnaire related to personal information and consumption habits was also submitted. The color of the two samples, based on image analysis, was different: the sample produced with milk from the dairy cows fed fresh forage had a higher intensity of yellow than the other; they were also described differently (p ≤ 0.05) by participants in the consumer test. Indeed, Parmigiano Reggiano produced with milk from the cows that were fed dry hay was mainly characterized by a "fresh milk" and "solubility", while the sample produced with milk from cows fed fresh forage was described as "yellow", "seasoned", "pungent", and with a "cheese crust" flavor. Even if no significant differences were observed between the two samples in terms of liking (p ≤ 0.05), the attribute "graininess" showed a great impact on liking ratings together with "yellow" (p ≤ 0.05), apparently corresponding to a specific expectation regarding the intensity of these attributes. Data were also analyzed according to the gender of consumers, highlighting that for women, the adequacy of "fresh milk", "sweet", and "graininess" greatly impacted liking for the cheese from cows fed dry hay.
Collapse
Affiliation(s)
- Matilde Tura
- Department of Agricultural and Food Sciences, Alma Mater Studiorum—Università di Bologna, Viale Fanin 40, 40125 Bologna, Italy; (M.T.); (T.G.T.)
- Interdepartmental Centre of Industrial Agrifood Research, Alma Mater Studiorum—Università di Bologna, Via Quinto Bucci 336, 47521 Cesena, Italy; (F.S.); (F.P.); (M.P.); (E.V.)
| | - Mara Antonia Gagliano
- Department of Agricultural and Food Sciences, Alma Mater Studiorum—Università di Bologna, Piazza Goidanich 60, 47521 Cesena, Italy;
| | - Francesca Soglia
- Interdepartmental Centre of Industrial Agrifood Research, Alma Mater Studiorum—Università di Bologna, Via Quinto Bucci 336, 47521 Cesena, Italy; (F.S.); (F.P.); (M.P.); (E.V.)
- Department of Agricultural and Food Sciences, Alma Mater Studiorum—Università di Bologna, Piazza Goidanich 60, 47521 Cesena, Italy;
| | - Alessandra Bendini
- Interdepartmental Centre of Industrial Agrifood Research, Alma Mater Studiorum—Università di Bologna, Via Quinto Bucci 336, 47521 Cesena, Italy; (F.S.); (F.P.); (M.P.); (E.V.)
- Department of Agricultural and Food Sciences, Alma Mater Studiorum—Università di Bologna, Piazza Goidanich 60, 47521 Cesena, Italy;
| | - Francesca Patrignani
- Interdepartmental Centre of Industrial Agrifood Research, Alma Mater Studiorum—Università di Bologna, Via Quinto Bucci 336, 47521 Cesena, Italy; (F.S.); (F.P.); (M.P.); (E.V.)
- Department of Agricultural and Food Sciences, Alma Mater Studiorum—Università di Bologna, Piazza Goidanich 60, 47521 Cesena, Italy;
| | - Massimiliano Petracci
- Interdepartmental Centre of Industrial Agrifood Research, Alma Mater Studiorum—Università di Bologna, Via Quinto Bucci 336, 47521 Cesena, Italy; (F.S.); (F.P.); (M.P.); (E.V.)
- Department of Agricultural and Food Sciences, Alma Mater Studiorum—Università di Bologna, Piazza Goidanich 60, 47521 Cesena, Italy;
| | - Tullia Gallina Toschi
- Department of Agricultural and Food Sciences, Alma Mater Studiorum—Università di Bologna, Viale Fanin 40, 40125 Bologna, Italy; (M.T.); (T.G.T.)
- Interdepartmental Centre of Industrial Agrifood Research, Alma Mater Studiorum—Università di Bologna, Via Quinto Bucci 336, 47521 Cesena, Italy; (F.S.); (F.P.); (M.P.); (E.V.)
| | - Enrico Valli
- Interdepartmental Centre of Industrial Agrifood Research, Alma Mater Studiorum—Università di Bologna, Via Quinto Bucci 336, 47521 Cesena, Italy; (F.S.); (F.P.); (M.P.); (E.V.)
- Department of Agricultural and Food Sciences, Alma Mater Studiorum—Università di Bologna, Piazza Goidanich 60, 47521 Cesena, Italy;
| |
Collapse
|
4
|
Lis K, Bartuzi Z. Plant Food Dyes with Antioxidant Properties and Allergies-Friend or Enemy? Antioxidants (Basel) 2023; 12:1357. [PMID: 37507897 PMCID: PMC10376437 DOI: 10.3390/antiox12071357] [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: 06/10/2023] [Revised: 06/25/2023] [Accepted: 06/27/2023] [Indexed: 07/30/2023] Open
Abstract
Color is an important food attribute which increases its attractiveness, thus influencing consumer preferences and acceptance of food products. The characteristic color of fresh, raw food is due to natural dyes present in natural food sources. Food loses its natural color during processing or storage. Loss of natural color (e.g., graying) often reduces the appeal of a product to consumers. To increase the aesthetic value of food, natural or synthetic dyes are added to it. Interestingly, the use of food coloring to enhance food attractiveness and appetizing appearance has been practiced since antiquity. Food coloring can also cause certain health effects, both negative and positive. Dyes added to food, both natural and synthetic, are primarily chemical substances that may not be neutral to the body. Some of these substances have strong antioxidant properties. Thanks to this activity, they can also perform important pro-health functions, including antiallergic ones. On the other hand, as foreign substances, they can also cause various adverse food reactions, including allergic reactions of varying severity and anaphylactic shock. This article discusses food dyes of plant origins with antioxidant properties (anthocyanins, betanins, chlorophylls, carotenoids, and curcumin) and their relationship with allergy, both as sensitizing agents and immunomodulatory agents with potential antiallergic properties.
Collapse
Affiliation(s)
- Kinga Lis
- Department of Allergology, Clinical Immunology and Internal Medicine, Ludwik Rydygier Collegium Medicum in Bydgoszcz, Nicolaus Copernicus University in Toruń, ul. Ujejskiego 75, 85-168 Bydgoszcz, Poland
| | - Zbigniew Bartuzi
- Department of Allergology, Clinical Immunology and Internal Medicine, Ludwik Rydygier Collegium Medicum in Bydgoszcz, Nicolaus Copernicus University in Toruń, ul. Ujejskiego 75, 85-168 Bydgoszcz, Poland
| |
Collapse
|
5
|
Goulart JB, Aitken LS, Siddiqui S, Cuevas M, Cardenas J, Beathard KM, Riechman SE. Nutrition, lifestyle, and cognitive performance in esport athletes. Front Nutr 2023; 10:1120303. [PMID: 37275641 PMCID: PMC10233150 DOI: 10.3389/fnut.2023.1120303] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2022] [Accepted: 04/26/2023] [Indexed: 06/07/2023] Open
Abstract
Introduction Electronic sports, termed esports, is a growing athletic activity in which high levels of attention and cognitive performance are required. With its increasing popularity and competitiveness, interest in strategies to improve performance have emerged. Improving esports athlete performance, namely cognitive endurance, and resilience, may lie in nutritional or lifestyle factors. The Nutrition, Vision, and Cognition in Sport Studies (IONSport) investigated nutritional and behavioral factors that can influence cognition via 3-dimensional multiple objects tracking test (3DMOT) via Neurotracker X (NTx) software. The purpose of this study was to characterize the lifestyle of high level esports athletes with detailed nutrition, sleep, and physical activity assessments, and their association to gaming related cognitive performance. Methods 103 male and 16 elite female esports athletes aged 16 to 35 years old completed surveys, food records, and cognitive testing sessions over 10 days. Participants were instructed to maintain their normal dietary and lifestyle habits. Results There were positive significant associations between average NTx scores and the following nutrients: magnesium, phosphorous, potassium, sodium, zinc, selenium, thiamin, niacin, vitamins B6 and B12, folate, cholesterol, saturated, polyunsaturated, and monounsaturated fats, omega-6 and omega-3 fatty acids, and choline. Majority of participants did not meet recommended dietary allowances (RDAs) for these micronutrients nor the recommended intakes for dairy, fruit, and vegetables. There was a significant (p = 0.003) positive (r = 0.272) association between total vegetable intake and average NTx score. There was a significant negative association (p = 0.015) with our final sustain session, which measured cognitive resilience, and the Stanford Sleepiness Scale score. Repeated measures analysis was done with these groups over the 18 core NTx sessions. There were significant (p = 0.018) differences between the two groups with those who consumed the recommended amount of protein or more performing significantly better on NTx over the 18 sessions than those that did not consume enough protein. Those who consumed the recommended intakes for riboflavin, phosphorous, vitamin B12, and selenium performed significantly better over the 18 core NTx sessions than those that did not meet the recommended amounts. Discussion The need for a nutrition intervention that is rich in protein, vitamins, and minerals is warranted in this population.
Collapse
Affiliation(s)
- Jenna B. Goulart
- Department of Kinesiology and Sport Management, Texas A&M University, College Station, TX, United States
- Department of Nutrition, Texas A&M University, College Station, TX, United States
| | - Logan S. Aitken
- Department of Kinesiology and Sport Management, Texas A&M University, College Station, TX, United States
| | - Saman Siddiqui
- Department of Kinesiology and Sport Management, Texas A&M University, College Station, TX, United States
| | - Marisa Cuevas
- Department of Nutrition, Texas A&M University, College Station, TX, United States
| | - Jacqueline Cardenas
- Department of Kinesiology and Sport Management, Texas A&M University, College Station, TX, United States
| | - Karen M. Beathard
- Department of Nutrition, Texas A&M University, College Station, TX, United States
| | - Steven E. Riechman
- Department of Kinesiology and Sport Management, Texas A&M University, College Station, TX, United States
| |
Collapse
|
6
|
Li J, Chen Y, Gao A, Wei L, Wei D, Wang W. Simultaneous Production of Cellulase and β-Carotene in the Filamentous Fungus Trichoderma reesei. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:6358-6365. [PMID: 37042195 DOI: 10.1021/acs.jafc.3c00690] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/03/2023]
Abstract
β-Carotene is an indispensable additive in beverage, cosmetic, feed, and pharmaceutical production. The fermentation industry annually generates abundant waste mycelia from Trichoderma reesei (T. reesei), a pivotal industrial strain for cellulase and heterologous protein production. In this study, we constructed a T. reesei cell factory for β-carotene production for the first time. Four key enzymes, CarRP, CarB, GGS1/CrtE, and HMG1, were overexpressed in T. reesei. The concentrations of medium components, including tryptone and glucose, were optimized. The modified strain accumulated β-carotene at a titer of 218.8 mg/L in flask culture. We achieved cellulase production (FPase, 22.33 IU/mL) with the concomitant production of β-carotene (286.63 mg/L) from T. reesei in a jar. Overall, this study offers a novel and unique approach to address the costly waste mycelium management process using T. reesei industrial strains that simultaneously produce proteins and carotenoids.
Collapse
Affiliation(s)
- Jing Li
- State Key Lab of Bioreactor Engineering, East China University of Science and Technology, Shanghai 200237, China
| | - Yumeng Chen
- State Key Lab of Bioreactor Engineering, East China University of Science and Technology, Shanghai 200237, China
| | - Ao Gao
- State Key Lab of Bioreactor Engineering, East China University of Science and Technology, Shanghai 200237, China
| | - Liujing Wei
- State Key Lab of Bioreactor Engineering, East China University of Science and Technology, Shanghai 200237, China
| | - Dongzhi Wei
- State Key Lab of Bioreactor Engineering, East China University of Science and Technology, Shanghai 200237, China
| | - Wei Wang
- State Key Lab of Bioreactor Engineering, East China University of Science and Technology, Shanghai 200237, China
| |
Collapse
|
7
|
Balivo A, Sacchi R, Genovese A. The Noble Method in the dairy sector as a sustainable production system to improve the nutritional composition of dairy products: A review. INT J DAIRY TECHNOL 2023. [DOI: 10.1111/1471-0307.12941] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/10/2023]
Affiliation(s)
- Andrea Balivo
- Department of Agricultural Sciences University of Naples Federico II 80055 Portici (NA) Italy
| | - Raffaele Sacchi
- Department of Agricultural Sciences University of Naples Federico II 80055 Portici (NA) Italy
| | - Alessandro Genovese
- Department of Agricultural Sciences University of Naples Federico II 80055 Portici (NA) Italy
| |
Collapse
|
8
|
Neelissen J, Leanderson P, Jonasson L, Chung RWS. The Effects of Dairy and Plant-Based Liquid Components on Lutein Liberation in Spinach Smoothies. Nutrients 2023; 15:nu15030779. [PMID: 36771485 PMCID: PMC9920929 DOI: 10.3390/nu15030779] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2022] [Revised: 01/23/2023] [Accepted: 01/29/2023] [Indexed: 02/05/2023] Open
Abstract
Lutein is a dietary lipophilic compound with anti-inflammatory properties. We have previously shown that dairy fat can improve the lutein content in spinach smoothies. It is, however, unclear whether fat concentrations and fermentation status in dairy products affect lutein liberation in smoothies. Moreover, plant-based milks vary in fat, protein, and fiber content which may affect lutein dissolution. This study aimed to provide translatable information to consumers by comparing lutein liberation in spinach smoothies made with different dairy or plant-based liquids in domestic settings. The smoothies were digested in vitro, and liberated lutein was measured by high-performance liquid chromatography (HPLC). High-fat and medium-fat cow's milk, as well as coconut milk with and without additives, were found to significantly improve lutein liberation by 36%, 30%, 25%, and 42%, respectively, compared to blending spinach with water alone. Adjustment models suggested that the effects of cow's milk and coconut milk were derived from fat and protein, respectively. On the other hand, soymilk with and without additives showed significantly reduced lutein liberation by 40% and 61%, respectively. To summarize, only 4 out of 14 tested liquids increased lutein liberation in spinach smoothies. The results highlight the importance of testing food companions for lipophilic active ingredients.
Collapse
Affiliation(s)
- Jan Neelissen
- Division of Diagnostics and Specialist Medicine, Department of Health, Medicine and Caring Sciences, Linköping University, 581 85 Linköping, Sweden
| | - Per Leanderson
- Occupational and Environmental Medicine Center, 581 85 Linköping, Sweden
- Division of Prevention, Rehabilitation and Community, Department of Health, Medicine and Caring Sciences, Linköping University, 581 85 Linköping, Sweden
| | - Lena Jonasson
- Division of Diagnostics and Specialist Medicine, Department of Health, Medicine and Caring Sciences, Linköping University, 581 85 Linköping, Sweden
| | - Rosanna W. S. Chung
- Division of Diagnostics and Specialist Medicine, Department of Health, Medicine and Caring Sciences, Linköping University, 581 85 Linköping, Sweden
- Correspondence:
| |
Collapse
|
9
|
Gao Q, Qiao X, Yang L, Cao Y, Li Z, Xu J, Xue C. Effects of microencapsulation in dairy matrix on the quality characteristics and bioavailability of docosahexaenoic acid astaxanthin. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:5711-5719. [PMID: 35396734 DOI: 10.1002/jsfa.11919] [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: 11/11/2021] [Revised: 03/20/2022] [Accepted: 04/08/2022] [Indexed: 06/14/2023]
Abstract
BACKGROUND Compared with free astaxanthin (Asta), docosahexaenoic acid astaxanthin monoester (Asta-C22:6) has higher stability and bioavailability. However, Asta-E is still unable to be used in the water system. Hence it is necessary to build a water-soluble delivery system. In this study, Asta-C22:6 microemulsion and microcapsule using whey protein isolate (WPI) and hydroxypropyl-β-cyclodextrin (HPβ-CD) as composite wall material were prepared. They were added to three dairy products (milk powder, yogurt and flavored dairy product). A dairy product rich in Asta-C22:6 with high bioavailability was designed by measuring quality characteristics, sensory evaluation and in vivo experiments. RESULTS Compared with spray drying, the freeze-drying microcapsule had a higher encapsulation efficiency (72.5%), water content (4%) and better solubility, and Asta-C22:6 microcapsule (1 g L-1 ) yogurt had the best quality. The bioavailability of Asta-C22:6 microcapsule yogurt was further evaluated. After a single oral dose in mice, the bioavailability of Asta-C22:6 microcapsule in yogurt was significantly increased (Cmax = 0.31 μg mL-1 , AUC0-T = 3.20 h μg mL-1 ). CONCLUSION We successfully prepared Asta-C22:6 microcapsule yogurt, which improved the stability and bioavailability of Asta. The present research is meaningful for delivering unstable bioactive small molecules based on WPI and HPβ-CD. It provides an experimental basis for the application of Asta-C22:6 and the development of functional dairy products. © 2022 Society of Chemical Industry.
Collapse
Affiliation(s)
- Qun Gao
- College of Food Science and Engineering, Ocean University of China, Qingdao, China
| | - Xing Qiao
- College of Food Science and Engineering, Ocean University of China, Qingdao, China
| | - Lu Yang
- College of Food Science and Engineering, Ocean University of China, Qingdao, China
| | - Yunrui Cao
- College of Food Science and Engineering, Ocean University of China, Qingdao, China
| | - Zhaojie Li
- College of Food Science and Engineering, Ocean University of China, Qingdao, China
| | - Jie Xu
- College of Food Science and Engineering, Ocean University of China, Qingdao, China
| | - Changhu Xue
- College of Food Science and Engineering, Ocean University of China, Qingdao, China
- Laboratory of Marine Drugs and Biological Products, Pilot National Laboratory for Marine Science and Technology (Qingdao), Qingdao, China
| |
Collapse
|
10
|
Fruit Bioactive Compounds: Effect on Lactic Acid Bacteria and on Intestinal Microbiota. Food Res Int 2022; 161:111809. [DOI: 10.1016/j.foodres.2022.111809] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/18/2022] [Revised: 07/27/2022] [Accepted: 08/18/2022] [Indexed: 11/24/2022]
|
11
|
Dai X, Yin H, Zhang J, Tian F, Cai X, Mao Y, Sun H, Wang H, Li X, Zhu HL, Zhang L, Chen J, Zhao Y. Carotenoid Profile in Maternal/Cord Plasma and Changes in Breast Milk along Lactation and Its Association with Dietary Intake: A Longitudinal Study in a Coastal City in Southern China. Nutrients 2022; 14:nu14091989. [PMID: 35565956 PMCID: PMC9100325 DOI: 10.3390/nu14091989] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2022] [Revised: 04/11/2022] [Accepted: 05/06/2022] [Indexed: 01/27/2023] Open
Abstract
In this study, changes of carotenoids in breast milk were observed longitudinally for up to one year. Our study aimed to analyze the profile of carotenoids in breast milk and maternal/cord plasma and its correlation with dietary intake in Guangzhou. Plasma and breast milk samples of five stages during lactation (i.e., colostrum; transitional milk; and early, medium, and late mature milk) were collected from lactating mothers. The food frequency questionnaire (FFQ) was used for collecting data on dietary intake in the corresponding stages. Levels of lutein, zeaxanthin, β-cryptoxanthin, β-carotene, and lycopene were analyzed by high-performance liquid chromatography. We found that the total carotenoid level decreased gradually with the extension of lactation and eventually stabilized. Among them, the content of lutein increased from colostrum to transitional milk and decreased thereafter until it plateaued in the mature milk. Furthermore, lutein was reported as the dominant nutrient in maternal plasma, cord plasma, transitional milk, and mature milk at up to 400 days postpartum, while beta-carotene was predominant in colostrum. The content of β-carotenoid in middle and late mature breast milk was related to dietary intake (r = 1.690, p < 0.05). Carotenoid level in cord blood was lower than that in the mother’s plasma and was related to the carotenoid intake in the mother’s diet. Correlation of carotenoids between maternal and umbilical cord blood, breast milk, and maternal blood could well reflect the transport of carotenoids. These findings may help to guide mothers’ diets during breastfeeding.
Collapse
Affiliation(s)
- Xinyao Dai
- West China School of Public Health and West China Fourth Hospital, Sichuan University, Chengdu 610041, China; (X.D.); (H.Y.); (J.Z.); (H.S.); (H.W.); (L.Z.)
| | - Huanhuan Yin
- West China School of Public Health and West China Fourth Hospital, Sichuan University, Chengdu 610041, China; (X.D.); (H.Y.); (J.Z.); (H.S.); (H.W.); (L.Z.)
| | - Jing Zhang
- West China School of Public Health and West China Fourth Hospital, Sichuan University, Chengdu 610041, China; (X.D.); (H.Y.); (J.Z.); (H.S.); (H.W.); (L.Z.)
| | - Fang Tian
- Abbott Nutrition Research & Development Centre, Shanghai 200233, China; (F.T.); (X.C.); (Y.M.); (X.L.)
| | - Xiaokun Cai
- Abbott Nutrition Research & Development Centre, Shanghai 200233, China; (F.T.); (X.C.); (Y.M.); (X.L.)
| | - Yingyi Mao
- Abbott Nutrition Research & Development Centre, Shanghai 200233, China; (F.T.); (X.C.); (Y.M.); (X.L.)
| | - Hanxiao Sun
- West China School of Public Health and West China Fourth Hospital, Sichuan University, Chengdu 610041, China; (X.D.); (H.Y.); (J.Z.); (H.S.); (H.W.); (L.Z.)
| | - He Wang
- West China School of Public Health and West China Fourth Hospital, Sichuan University, Chengdu 610041, China; (X.D.); (H.Y.); (J.Z.); (H.S.); (H.W.); (L.Z.)
| | - Xiang Li
- Abbott Nutrition Research & Development Centre, Shanghai 200233, China; (F.T.); (X.C.); (Y.M.); (X.L.)
| | - Hui-Lian Zhu
- Department of Nutrition, School of Public Health, Sun Yat-sen University, Guangzhou 510080, China;
| | - Lishi Zhang
- West China School of Public Health and West China Fourth Hospital, Sichuan University, Chengdu 610041, China; (X.D.); (H.Y.); (J.Z.); (H.S.); (H.W.); (L.Z.)
| | - Jinyao Chen
- West China School of Public Health and West China Fourth Hospital, Sichuan University, Chengdu 610041, China; (X.D.); (H.Y.); (J.Z.); (H.S.); (H.W.); (L.Z.)
- Correspondence: (J.C.); (Y.Z.); Tel.: +86-028-85501275 (J.C.); +021-20822472 (Y.Z.); Fax: +86-028-85501275 (J.C.)
| | - Yanrong Zhao
- Abbott Nutrition Research & Development Centre, Shanghai 200233, China; (F.T.); (X.C.); (Y.M.); (X.L.)
- Correspondence: (J.C.); (Y.Z.); Tel.: +86-028-85501275 (J.C.); +021-20822472 (Y.Z.); Fax: +86-028-85501275 (J.C.)
| |
Collapse
|
12
|
Agyare AN, An CH, Liang Q. Goji Berry (Lycium Barbarum L.) Carotenoids Enrichment through ‘Green’ Extraction Method Improves Oxidative Stability and Maintains Fatty Acids of Yak Ghee with Microwave Heating and Storage. Foods 2022; 11:foods11030369. [PMID: 35159520 PMCID: PMC8834566 DOI: 10.3390/foods11030369] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/06/2022] [Revised: 01/21/2022] [Accepted: 01/24/2022] [Indexed: 02/04/2023] Open
Abstract
As the oxidation of yak ghee is inevitable and as consumer demand for natural products continues to increase, this study aimed to enrich yak ghee with goji berry carotenoids by means of green solvent extraction and determined changes in the oxidative stability and fatty acid profiles of yak ghees during microwave heating (MW-heating) and accelerated storage. An enriched ghee (GG0) was prepared by high shear dispersion and ultrasound-assisted extraction, while a control ghee (FG0) was prepared by heating and filtration; both ghees were stored at 65 °C for 30 days and were microwave-heated (MW-heating) at 180 °C (15 and 30 min) and 200 °C for 30 min. The results showed that the carotenoid enrichment increased the oxidative stability of yak ghee during MW-heating and storage. The initial CLA and PUFA values of GG0 were not significantly different from those of FG0; SFA increased, and MUFA and TFA decreased. There was a faster rate of UFA loss and an increase in SFA and TFA in FG0 during MW-heating and storage. This indicated a protective effect of carotenoid enrichment on yak ghee. Therefore, the findings in this study support the use of goji berry carotenoids as a natural colorant and antioxidant in yak ghee. This study provides vital information for dairy processors and marketers.
Collapse
|
13
|
OUP accepted manuscript. Nutr Rev 2022; 80:2029-2050. [DOI: 10.1093/nutrit/nuac018] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023] Open
|
14
|
Li C, Cheng P, Li Z, Xu Y, Sun Y, Qin D, Yu G. Transcriptomic and Metabolomic Analyses Provide Insights into the Enhancement of Torulene and Torularhodin Production in Rhodotorula glutinis ZHK under Moderate Salt Conditions. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:11523-11533. [PMID: 34545740 DOI: 10.1021/acs.jafc.1c04028] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/20/2023]
Abstract
Carotenoids are a group of tetraterpene pigments widely used in the food, pharmaceutical, and cosmetic industries. Torulene, torularhodin, and β-carotene, three principal carotenoids synthesized by Rhodotorula glutinis ZHK, possess strong health-promoting properties such as antioxidant, provitamin A, and antitumor. Here, the effect of different salt conditions on carotenoids production of R. glutinisZHK was investigated. The results showed that the total carotenoids were significantly enhanced in 0.5 M (3.91 mg/L) and 0.75 M (5.41 mg/L) NaCl treatments than that in 1.0 M (0.35 mg/L) and control (1.42 mg/L) after 120 h of cultivation. Of which, the increase in torulene and torularhodin production acts as the main contributor to the enhancement of total carotenoids. Transcriptome profiling revealed that salt stress efficiently promotes the gene expression of crtI, which could explain the molecular mechanisms of the enhanced torulene and torularhodin production under salt stress. Further experiments indicated that torulene and torularhodin play an important role in quenching excrescent reactive oxygen species induced by salt stress. Together, the present study reports an effective strategy for simultaneously improving torulene and torularhodin production in R. glutinis ZHK.
Collapse
Affiliation(s)
- Chunji Li
- Innovative Institute for Plant Health, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, People's Republic of China
- College of Agriculture and Biology, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, People's Republic of China
| | - Ping Cheng
- Innovative Institute for Plant Health, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, People's Republic of China
- College of Agriculture and Biology, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, People's Republic of China
| | - Zhiheng Li
- Innovative Institute for Plant Health, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, People's Republic of China
- College of Agriculture and Biology, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, People's Republic of China
| | - Yuzhao Xu
- Innovative Institute for Plant Health, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, People's Republic of China
- College of Agriculture and Biology, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, People's Republic of China
| | - Yunhao Sun
- Innovative Institute for Plant Health, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, People's Republic of China
- College of Agriculture and Biology, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, People's Republic of China
| | - Di Qin
- Innovative Institute for Plant Health, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, People's Republic of China
- College of Agriculture and Biology, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, People's Republic of China
| | - Guohui Yu
- Innovative Institute for Plant Health, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, People's Republic of China
- College of Agriculture and Biology, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, People's Republic of China
| |
Collapse
|