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Luo JW, Xiao S, Suo H, Wang B, Cai YX, Wang JH. Dynamics of nutrients, sensory quality and microbial communities and their interactions during co-fermentation of pineapple by-products and whey protein. Food Chem X 2024; 22:101254. [PMID: 38444559 PMCID: PMC10912343 DOI: 10.1016/j.fochx.2024.101254] [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: 07/29/2023] [Revised: 02/16/2024] [Accepted: 02/24/2024] [Indexed: 03/07/2024] Open
Abstract
In this study, a new fermented food was developed using pineapple by-products and whey protein (2.6%) as raw materials through the co-fermentation of autochthonous lactic acid bacteria and yeast. To better understand the fermentation mechanism and the impact of microorganisms on the entire fermentation system, we tracked the changes in carbohydrate and amino acid profiles, organoleptic quality and microbial community during the fermentation process. Compared with unfermented samples, dietary fiber and free amino acids increased significantly as fermentation proceeded. The fermented samples were significantly lower in astringency and bitterness and significantly higher in sourness, umami and richness. The fermented products were richer in volatile compounds with floral, cheesy, fruity and other flavors. Relevant analyses showed that the core microbial community was highly correlated with the quality attributes of the fermented products. Microorganisms such as Lactococcus, Weissella, Hanseniaspora, Saccharomyces and Lachancea contributed significantly to the fermented products.
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Affiliation(s)
- Jia-wei Luo
- School of Life and Health Technology, Dongguan University of Technology, Dongguan 523808, China
- College of Food Science, South China Agricultural University, Guangzhou 523006, China
| | - Shan Xiao
- School of Life and Health Technology, Dongguan University of Technology, Dongguan 523808, China
- Engineering Research Center of Health Food Design & Nutrition Regulation, Dongguan University of Technology, Dongguan 523808, China
| | - Hao Suo
- School of Life and Health Technology, Dongguan University of Technology, Dongguan 523808, China
- Engineering Research Center of Health Food Design & Nutrition Regulation, Dongguan University of Technology, Dongguan 523808, China
| | - Bo Wang
- School of Life and Health Technology, Dongguan University of Technology, Dongguan 523808, China
- Engineering Research Center of Health Food Design & Nutrition Regulation, Dongguan University of Technology, Dongguan 523808, China
| | - Yan-xue Cai
- School of Life and Health Technology, Dongguan University of Technology, Dongguan 523808, China
- Engineering Research Center of Health Food Design & Nutrition Regulation, Dongguan University of Technology, Dongguan 523808, China
| | - Ji-hui Wang
- School of Life and Health Technology, Dongguan University of Technology, Dongguan 523808, China
- Engineering Research Center of Health Food Design & Nutrition Regulation, Dongguan University of Technology, Dongguan 523808, China
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Du C, Zhu S, Li Y, Yang T, Huang D. Selenium-enriched yeast, a selenium supplement, improves the rheological properties and processability of dough: From the view of yeast metabolism and gluten alteration. Food Chem 2024; 458:140256. [PMID: 38959802 DOI: 10.1016/j.foodchem.2024.140256] [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: 03/12/2024] [Revised: 06/12/2024] [Accepted: 06/26/2024] [Indexed: 07/05/2024]
Abstract
This study investigated the effect mechanism of selenium (Se)-enriched yeast on the rheological properties of dough from the perspective of yeast metabolism and gluten alteration. As the yeast Se content increased, the gas production rate of Se-enriched yeast slowed down, and dough viscoelasticity decreased. The maximum creep of Se-enriched dough increased by 29%, while the final creep increased by 54%, resulting in a softer dough. Non-targeted metabolomics analyses showed that Se inhibited yeast energy metabolism and promoted the synthesis of stress-resistance related components. Glutathione, glycerol, and linoleic acid contributed to the rheological property changes of the dough. The fractions and molecular weight distribution of protein demonstrated that the increase in yeast Se content resulted in the depolymerization of gluten. The intermolecular interactions, fluorescence spectrum and disulfide bond analysis showed that the disruption of intermolecular disulfide bond induced by Se-enriched yeast metabolites played an important role in the depolymerization of gluten.
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Affiliation(s)
- Chaodong Du
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China
| | - Song Zhu
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China
| | - Yue Li
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
| | - Tian Yang
- Analysis and Testing Center, Jiangnan University, Wuxi 214122, China
| | - Dejian Huang
- Department of Food Science and Technology, National University of Singapore, 117542, Singapore
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Wu Q, Kan J, Cui Z, Ma Y, Liu X, Dong R, Huang D, Chen L, Du J, Fu C. Understanding the nutritional benefits through plant proteins-probiotics interactions: mechanisms, challenges, and perspectives. Crit Rev Food Sci Nutr 2024:1-19. [PMID: 38922612 DOI: 10.1080/10408398.2024.2369694] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 06/27/2024]
Abstract
The nutritional benefits of combining probiotics with plant proteins have sparked increasing research interest and drawn significant attention. The interactions between plant proteins and probiotics demonstrate substantial potential for enhancing the functionality of plant proteins. Fermented plant protein foods offer a unique blend of bioactive components and beneficial microorganisms that can enhance gut health and combat chronic diseases. Utilizing various probiotic strains and plant protein sources opens doors to develop innovative probiotic products with enhanced functionalities. Nonetheless, the mechanisms and synergistic effects of these interactions remain not fully understood. This review aims to delve into the roles of promoting health through the intricate interplay of plant proteins and probiotics. The regulatory mechanisms have been elucidated to showcase the synergistic effects, accompanied by a discussion on the challenges and future research prospects. It is essential to recognize that the interactions between plant proteins and probiotics encompass multiple mechanisms, highlighting the need for further research to address challenges in achieving a comprehensive understanding of these mechanisms and their associated health benefits.
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Affiliation(s)
- Qiming Wu
- Nutrilite Health Institute, Shanghai, China
| | - Juntao Kan
- Nutrilite Health Institute, Shanghai, China
| | - Zhengying Cui
- Department of Food Science and Technology, National University of Singapore Suzhou Research Institute, Suzhou, China
| | - Yuchen Ma
- Department of Food Science and Technology, National University of Singapore Suzhou Research Institute, Suzhou, China
| | - Xin Liu
- Department of Food Science and Technology, National University of Singapore Suzhou Research Institute, Suzhou, China
| | - Ruifang Dong
- Department of Food Science and Technology, National University of Singapore Suzhou Research Institute, Suzhou, China
| | - Dejian Huang
- Department of Food Science and Technology, National University of Singapore Suzhou Research Institute, Suzhou, China
- Department of Food Science and Technology, National University of Singapore, Singapore
| | - Lin Chen
- School of Chemistry, Chemical Engineering and Biotechnology, Nanyang Technological University, Singapore
| | - Jun Du
- Nutrilite Health Institute, Shanghai, China
| | - Caili Fu
- Department of Food Science and Technology, National University of Singapore Suzhou Research Institute, Suzhou, China
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Suo H, Xiao S, Wang B, Cai YX, Wang JH. Waste to Wealth: Dynamics and metabolic profiles of the conversion of jackfruit flake into value-added products by different fermentation methods. Food Chem X 2024; 21:101164. [PMID: 38328698 PMCID: PMC10847767 DOI: 10.1016/j.fochx.2024.101164] [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: 10/03/2023] [Revised: 01/12/2024] [Accepted: 01/25/2024] [Indexed: 02/09/2024] Open
Abstract
Thus far, little is known about whether jackfruit flake, a byproduct of jackfruit, can be used as a fermentation substrate to obtain value-added products through microbial fermentation. Here, jackfruit flake puree was fermented by three different ways: spontaneous fermentation (JF), inoculated with LAB (JFL), inoculated co-fermentation with LAB and yeast (JFC). In contrast to JF, the total polyphenol and flavonoid content and syndrome-associated enzyme inhibition are significantly increased in JFC at the end of fermentation. Electronic tongue analysis revealed that the JFC was significantly lower in astringency and higher in bitterness. 41 volatile compounds were identified during fermentation by HS-SPME-GC-MS, and JFC was richer in honey, rose, and fruity flavors. A total of 290 compounds were screened for discriminative pre- and post-fermentation differential metabolites by non-target metabolomics analysis. These results provide a potential reference for the conversion of jackfruit waste into functional products using fermentation.
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Affiliation(s)
- Hao Suo
- School of Life and Health Technology, Dongguan University of Technology, Dongguan 523808, China
- Engineering Research Center of Health Food Design & Nutrition Regulation, Dongguan University of Technology, Dongguan 523808, China
- Dongguan Prefabricated Food Innovation Development and Quality Control Key Laboratory, Dongguan 523808, China
| | - Shan Xiao
- School of Life and Health Technology, Dongguan University of Technology, Dongguan 523808, China
- Engineering Research Center of Health Food Design & Nutrition Regulation, Dongguan University of Technology, Dongguan 523808, China
- Dongguan Prefabricated Food Innovation Development and Quality Control Key Laboratory, Dongguan 523808, China
| | - Bo Wang
- School of Life and Health Technology, Dongguan University of Technology, Dongguan 523808, China
- Engineering Research Center of Health Food Design & Nutrition Regulation, Dongguan University of Technology, Dongguan 523808, China
- Dongguan Prefabricated Food Innovation Development and Quality Control Key Laboratory, Dongguan 523808, China
| | - Yan-Xue Cai
- School of Life and Health Technology, Dongguan University of Technology, Dongguan 523808, China
- Engineering Research Center of Health Food Design & Nutrition Regulation, Dongguan University of Technology, Dongguan 523808, China
- Dongguan Prefabricated Food Innovation Development and Quality Control Key Laboratory, Dongguan 523808, China
| | - Ji-Hui Wang
- School of Life and Health Technology, Dongguan University of Technology, Dongguan 523808, China
- Engineering Research Center of Health Food Design & Nutrition Regulation, Dongguan University of Technology, Dongguan 523808, China
- Dongguan Prefabricated Food Innovation Development and Quality Control Key Laboratory, Dongguan 523808, China
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Hoxha R, Evstatieva Y, Nikolova D. Physicochemical, Rheological, and Sensory Characteristics of Yogurt Fermented by Lactic Acid Bacteria with Probiotic Potential and Bioprotective Properties. Foods 2023; 12:2552. [PMID: 37444290 DOI: 10.3390/foods12132552] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2023] [Revised: 06/26/2023] [Accepted: 06/28/2023] [Indexed: 07/15/2023] Open
Abstract
The applicability of two lactic acid bacterial strains with probiotic potential and bioprotective properties as additions in the starter culture in yogurt fermentation was examined. The studied strains, Lactobacillus delbrueckii subsp. bulgaricus KZM 2-11-3 and Lactiplantibacillus plantarum KC 5-12, inhibited the growth of Kluyveromyces lactis, Kluyveromyces marxianus, and Saccharomyces cerevisiae. The strain L. delbrueckii subsp. bulgaricus KZM 2-11-3 directly inhibited Escherichia coli. The important characteristics for the quality of the yogurt product, such as physicochemical parameters during fermentation and storage, rheological characteristics, and sensory changes during the storage of samples were determined. The yogurt samples with the strains did not differ in most parameters from the control yogurt with the commercial starter. The added strains showed stable viability in the yogurt samples during storage. The yogurt sample with L. delbrueckii subsp. bulgaricus KZM 2-11-3 and the sample with both strains based on the total evaluation were very similar to the control yogurt with the commercial starter. Using these strains as probiotic supplements to enrich the starter cultures in yogurt production will contribute to developing new products with benefits to human health.
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Affiliation(s)
- Ramize Hoxha
- Department of Biotechnology, Faculty of Biology, Sofia University "St. Kliment Ohridski", 1164 Sofia, Bulgaria
| | - Yana Evstatieva
- Department of Biotechnology, Faculty of Biology, Sofia University "St. Kliment Ohridski", 1164 Sofia, Bulgaria
| | - Dilyana Nikolova
- Department of Biotechnology, Faculty of Biology, Sofia University "St. Kliment Ohridski", 1164 Sofia, Bulgaria
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