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Mariano E, Lee DY, Yun SH, Lee J, Choi YW, Park J, Han D, Kim JS, Choi I, Hur SJ. Crusting-fabricated three-dimensional soy-based scaffolds for cultured meat production: A preliminary study. Food Chem 2024; 452:139511. [PMID: 38710136 DOI: 10.1016/j.foodchem.2024.139511] [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: 12/28/2023] [Revised: 04/11/2024] [Accepted: 04/27/2024] [Indexed: 05/08/2024]
Abstract
Crusting has been developed as a non-chemical and non-machine intensive scaffold fabrication method. This method is based on the self-assembling ability of soy biomolecules, allowing the fabrication of a three-dimensional network for cell growth. Preliminary characterization revealed differences in pore size, water absorption, and degradation between pure soy-based scaffold (Y2R) and with added glycerol (Y2G). The Fourier-transform infrared spectrum absorbance peaks of functional groups related to proteins, carbohydrates, and lipids hinted the integration of soy biomolecules potentially via the Maillard reaction, as supported by the visible browning of the scaffold surface. Microscopic images revealed aligned myotubes in both scaffolds, with Y2G myotubes having greater proximity after 72 h of proliferation. Both spontaneous and electro-stimulated contractions were recorded as early as 72 h in proliferation medium. Crusting-fabricated soy-based scaffolds can further be explored for its application in cultured meat production.
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Affiliation(s)
- Ermie Mariano
- Department of Animal Science and Technology, Chung-Ang University, 4726 Seodong-daero, Daedeok-myeon, Anseong-si, Gyeonggi-do 17546, Republic of Korea
| | - Da Young Lee
- Department of Animal Science and Technology, Chung-Ang University, 4726 Seodong-daero, Daedeok-myeon, Anseong-si, Gyeonggi-do 17546, Republic of Korea
| | - Seung Hyeon Yun
- Department of Animal Science and Technology, Chung-Ang University, 4726 Seodong-daero, Daedeok-myeon, Anseong-si, Gyeonggi-do 17546, Republic of Korea
| | - Juhyun Lee
- Department of Animal Science and Technology, Chung-Ang University, 4726 Seodong-daero, Daedeok-myeon, Anseong-si, Gyeonggi-do 17546, Republic of Korea
| | - Yeong Woo Choi
- Department of Animal Science and Technology, Chung-Ang University, 4726 Seodong-daero, Daedeok-myeon, Anseong-si, Gyeonggi-do 17546, Republic of Korea
| | - Jinmo Park
- Department of Animal Science and Technology, Chung-Ang University, 4726 Seodong-daero, Daedeok-myeon, Anseong-si, Gyeonggi-do 17546, Republic of Korea
| | - Dahee Han
- Department of Animal Science and Technology, Chung-Ang University, 4726 Seodong-daero, Daedeok-myeon, Anseong-si, Gyeonggi-do 17546, Republic of Korea
| | - Jin Soo Kim
- Department of Animal Science and Technology, Chung-Ang University, 4726 Seodong-daero, Daedeok-myeon, Anseong-si, Gyeonggi-do 17546, Republic of Korea
| | - Inho Choi
- Department of Medical Biotechnology, Yeungnam University, Gyeongsan 38541, Republic of Korea
| | - Sun Jin Hur
- Department of Animal Science and Technology, Chung-Ang University, 4726 Seodong-daero, Daedeok-myeon, Anseong-si, Gyeonggi-do 17546, Republic of Korea.
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2
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Cook DF, Tufail MS, Voss SC. Can the Necrophagous Blow Fly Calliphora vicina (Diptera: Calliphoridae) Be Reared on Plant-Based Meal? INSECTS 2024; 15:551. [PMID: 39057283 PMCID: PMC11276639 DOI: 10.3390/insects15070551] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/08/2024] [Revised: 07/17/2024] [Accepted: 07/18/2024] [Indexed: 07/28/2024]
Abstract
The use of the blow fly Calliphora vicina as a potential pollination species to augment the current reliance on honeybees (Apis mellifera) in Australian horticulture requires knowledge of how best to mass-rear this fly species. Calliphora vicina lays eggs onto carrion soon after death, and the resultant larvae that hatch are necrophagous and feed on the decomposing tissues of the dead animal. Newly hatched larvae of this fly were provided with plant-based meals (soya bean and canola) and compared with larvae provided with livestock-derived meatmeal to determine if plant-based meal could be used to mass-rear this blow fly species. Both soya bean and canola meal media did not support larval survival through to adult emergence. The addition of only 10% whole egg powder to the plant-based meals enabled survival to eclosion of 39% and 13% on soya bean and canola-based media, respectively, compared with 76% on livestock-based meatmeal with 10% whole egg powder. Larvae fed a diet of livestock-based meatmeal with 10% whole dried egg powder had the fastest development to the pupal stage, the highest pupation rate, the heaviest pupae, and the highest subsequent adult eclosion. This study concluded that the use of plant-based meals as a diet for the mass-rearing of the blow fly C. vicina was not a viable option.
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Affiliation(s)
- David F. Cook
- Department of Primary Industries and Regional Development, 3 Baron-Hay Court, South Perth, WA 6161, Australia;
| | - Muhammad Shoaib Tufail
- Department of Primary Industries and Regional Development, 3 Baron-Hay Court, South Perth, WA 6161, Australia;
| | - Sasha C Voss
- School of Biological Sciences, The University of Western Australia, 35 Stirling Highway, Crawley, WA 6009, Australia;
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3
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Zheng Z, Han J, Chen X, Zheng S. A Quantity-Dependent Nonlinear Model of Sodium Cromoglycate Suppression on Beta-Conglycinin Transport. Int J Mol Sci 2024; 25:6636. [PMID: 38928351 PMCID: PMC11204204 DOI: 10.3390/ijms25126636] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2024] [Revised: 06/06/2024] [Accepted: 06/06/2024] [Indexed: 06/28/2024] Open
Abstract
Understanding the transport mechanism is crucial for developing inhibitors that block allergen absorption and transport and prevent allergic reactions. However, the process of how beta-conglycinin, the primary allergen in soybeans, crosses the intestinal mucosal barrier remains unclear. The present study indicated that the transport of beta-conglycinin hydrolysates by IPEC-J2 monolayers occurred in a time- and quantity-dependent manner. The beta-conglycinin hydrolysates were absorbed into the cytoplasm of IPEC-J2 monolayers, while none were detected in the intercellular spaces. Furthermore, inhibitors such as methyl-beta-cyclodextrin (MβCD) and chlorpromazine (CPZ) significantly suppressed the absorption and transport of beta-conglycinin hydrolysates. Of particular interest, sodium cromoglycate (SCG) exhibited a quantity-dependent nonlinear suppression model on the absorption and transport of beta-conglycinin hydrolysates. In conclusion, beta-conglycinin crossed the IPEC-J2 monolayers through a transcellular pathway, involving both clathrin-mediated and caveolae-dependent endocytosis mechanisms. SCG suppressed the absorption and transport of beta-conglycinin hydrolysates by the IPEC-J2 monolayers by a quantity-dependent nonlinear model via clathrin-mediated and caveolae-dependent endocytosis. These findings provide promising targets for both the prevention and treatment of soybean allergies.
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Affiliation(s)
- Ziang Zheng
- College of Information Science and Engineering, Northeastern University, NO. 3-11, Wenhua Road, Shenyang 110819, China; (Z.Z.)
| | - Junfeng Han
- College of Animal Science and Veterinary Medicine, Shenyang Agricultural University, 120 Dongling Road, Shenyang 110866, China
| | - Xinyi Chen
- College of Information Science and Engineering, Northeastern University, NO. 3-11, Wenhua Road, Shenyang 110819, China; (Z.Z.)
| | - Shugui Zheng
- College of Animal Science and Veterinary Medicine, Shenyang Agricultural University, 120 Dongling Road, Shenyang 110866, China
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4
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Wang X, Li X, Dong S. Biochemical characterization and metabolic reprogramming of amino acids in Soybean roots under drought stress. PHYSIOLOGIA PLANTARUM 2024; 176:e14319. [PMID: 38693848 DOI: 10.1111/ppl.14319] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/17/2024] [Revised: 04/05/2024] [Accepted: 04/15/2024] [Indexed: 05/03/2024]
Abstract
Amino acids play important roles in stress resistance, plant growth, development, and quality, with roots serving as the primary organs for drought response. We conducted biochemical and multi-omics analyses to investigate the metabolic processes of root amino acids in drought-resistant (HN44) and drought-sensitive (HN65) soybean (Glycine max) varieties. Our analysis revealed an increase in total amino acid content in both varieties, with phenylalanine, proline, and methionine accumulating in both. Additionally, several amino acids exhibited significant decreases in HN65 but slight increases in HN44. Multi-omics association analysis identified 13 amino acid-related pathways. We thoroughly examined the changes in genes and metabolites involved in various amino acid metabolism/synthesis and determined core genes and metabolites through correlation networks. The phenylalanine, tyrosine, and tryptophan metabolic pathways and proline, glutamic acid and sulfur-containing amino acid pathways were particularly important for drought resistance. Some candidate genes, such as ProDH and P4HA family genes, and metabolites, such as O-acetyl-L-serine, directly affected up- and downstream metabolism to induce drought resistance. This study provided a basis for soybean drought resistance breeding.
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Affiliation(s)
- Xiyue Wang
- College of Agriculture, Northeast Agricultural University, Harbin, China
| | - Xiaomei Li
- College of Agriculture, Heilongjiang Agricultural Engineering Vocational College, Harbin, China
| | - Shoukun Dong
- College of Agriculture, Northeast Agricultural University, Harbin, China
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5
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Taha HAIM, Agamy NFM, Soliman TN, Younes NM, El-Enshasy HA, Darwish AMG. Preparation and characterization of vitamin E/calcium/soy protein isolate nanoparticles for soybean milk beverage fortification. PeerJ 2024; 12:e17007. [PMID: 38584941 PMCID: PMC10998632 DOI: 10.7717/peerj.17007] [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: 10/12/2023] [Accepted: 02/05/2024] [Indexed: 04/09/2024] Open
Abstract
Soybean milk is a rich plant-based source of protein, and phenolic compounds. This study compared the nutritional value of soybean milk, flour, soy protein isolate (SPI) and evaluated the impact of prepared vitamin E/calcium salt/soy protein isolate nanoparticles (ECSPI-NPs) on fortification of developed soybean milk formulations. Results indicated that soybean flour protein content was 40.50 g/100 g, that fulfills 81% of the daily requirement (DV%), the unsaturated fatty acids (USFs), oleic and linoleic content was 21.98 and 56.7%, respectively, of total fatty acids content. In soybean milk, essential amino acids, threonine, leucine, lysine achieved 92.70, 90.81, 77.42% of amino acid scores (AAS) requirement values respectively. Ferulic acid was the main phenolic compound in soybean flour, milk and SPI (508.74, 13.28, 491.78 µg/g). Due to the moisture content of soybean milk (88.50%) against (7.10%) in soybean flour, the latest showed higher nutrients concentrations. The prepared calcium (20 mM/10 g SPI) and vitamin E (100 mg/g SPI) nanoparticles (ECSPI-NPs) exhibited that they were effectively synthesized under transmission electron microscope (TEM), stability in the zeta sizer analysis and safety up to IC50 value (202 ug/mL) on vero cell line. ECSPI-NPs fortification (NECM) enhanced significantly phenolic content (149.49 mg/mL), taste (6.10), texture (6.70) and consumer overall acceptance (6.54). Obtained results encourage the application of the prepared ECSPI-NPs for further functional foods applications.
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Affiliation(s)
- Heba A. I. M. Taha
- Department of Nutrition, High Institute of Public Health, Alexandria University, Alexandria, Egypt
| | - Neveen F. M. Agamy
- Department of Nutrition, High Institute of Public Health, Alexandria University, Alexandria, Egypt
| | - Tarek N. Soliman
- Department of Dairy Sciences, Food Industries and Nutrition Research Institute, National Research Centre, Cairo, Egypt
| | - Nashwa M. Younes
- Department of Home Economics, Faculty of Specific Education, Alexandria University, Alexandria, Egypt
| | - Hesham Ali El-Enshasy
- Institute of Bioproduct Development (IBD), Universiti Teknologi Malaysia, Johor, Malaysia
- Universiti Teknologi Malaysia, Johor, Malaysia
- City of Scientific Research and Technology Applications, Alexandria, Borg El Arab, Egypt
| | - Amira M. G. Darwish
- Faculty of Industrial and Energy Technology, Borg Al Arab Technological University BATU, Alexandria, Borg El Arab, Egypt
- Food Technology Department, Arid Lands Cultivation Research Institute, City of Scientific Research and Technological Applications (SRTA-City), Alexandria, Borg El Arab, Egypt
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6
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Hamed HA, Kobacy W, Mahmoud EA, El-Geddawy MMA. Looking for a Novel Vegan Protein Supplement from Faba Bean, Lupine, and Soybean: a Dietary and Industrial Standpoint. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2024; 79:90-97. [PMID: 38060143 PMCID: PMC10891211 DOI: 10.1007/s11130-023-01125-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Accepted: 11/05/2023] [Indexed: 12/08/2023]
Abstract
Global population growth poses a threat to sustainable development. Meanwhile, the use of plant proteins as healthy and sustainable alternatives to animal proteins needs further research. Therefore, this investigation was designed to study the nutritive, structural, and thermal properties of isolated protein fractions from different legumes, i.e., faba bean (FPI), soybean (SPI), and lupine (LPI). As a prospective plant-based protein powder, an equal mixture (MPI) of the three prior legume samples was formulated to study its properties compared to each sole sample. The alkaline extraction and isoelectric precipitation (AE-IP) technique was used for protein isolation. Results showed that all protein isolates had reasonable levels of protein with maximum protein content in SPI (96.15%). The MPI sample, however, came out on top in terms of amino acid profile followed by FBI. Compared to SPI and LPI, it had the highest isoleucine content and higher methionine, valine, leucine, phenylalanine, and lysine. Moreover, MPI showed a median particle charge (-37.1 mV) compared to FPI, SPI, and LPI samples. MPI sample peak showed resistance to heat denaturation at a temperature greater than 200 °C when the DSC test was conducted. With respect to its rheological characteristics, it outperformed the other three protein isolates and exhibited the highest values of storage modulus G' and loss modulus G". Consequently, our study suggests that pulse-derived protein isolate mixture can be used as a unique type of nutritious dietary protein supplement. It could be a good nutritional alternative to proteins derived from animals.
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Affiliation(s)
- Hend A Hamed
- Faculty of Agriculture, Horticulture Department, Sohag University, Sohag, 82524, Egypt
| | - Walaa Kobacy
- Faculty of Agriculture, Food Science & Nutrition Department, Sohag University, Sohag, 82524, Egypt
| | - Elsayed A Mahmoud
- Faculty of Agriculture, Food Science & Nutrition Department, Sohag University, Sohag, 82524, Egypt
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7
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Huang P, Yang S, Chen Z, Shang A, Liu D, Xi J. A SERS-based immune-nanoprobe for ultrasensitive detection of glycinin via a lateral flow assay. SPECTROCHIMICA ACTA. PART A, MOLECULAR AND BIOMOLECULAR SPECTROSCOPY 2024; 305:123439. [PMID: 37774588 DOI: 10.1016/j.saa.2023.123439] [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: 05/20/2023] [Revised: 09/13/2023] [Accepted: 09/18/2023] [Indexed: 10/01/2023]
Abstract
Glycinin is one of the most nutritious ingredients in soybean, but it is also an allergen that can cause allergic reactions in humans and animals, and even endanger life in severe cases. Therefore, it is imperative to develop a rapid and ultrasensitive detection method for glycinin. In order to achieve this goal, this experiment combined surface-enhanced Raman spectroscopy (SERS) technology with an economical, simple, fast and easy-to-carry immunochromatographic test strip, and successfully constructed an efficient sandwich immunochromatographic test strip. The immunoprobe of the test strip was covalently coupled by gold nanostars (AuNSs), Raman molecule 4-aminothiophenol (4-PATP) and rabbit polyclonal antibody. In this experiment, a gold nanostar immunochromatographic test strip for detecting glycinin was established. The detection limit of the test strip was 0.23 ng / mL, the recovery rate was 91.5-96.6 %, and the coefficient of variation was 1.61-6.15 %. In addition, the test strip had no cross reaction with whey protein, wheat protein, peanut protein, sesame protein and β-conglycinin, indicating that the detection method had good specificity and the ability to avoid false positive results. Hence, this experiment successfully prepared a rapid and sensitive test strip for glycinin.
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Affiliation(s)
- Pengbo Huang
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, Henan, China
| | - Shuo Yang
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, Henan, China
| | - Zixin Chen
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, Henan, China
| | - Achen Shang
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, Henan, China
| | - Deguo Liu
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, Henan, China
| | - Jun Xi
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, Henan, China.
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8
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Adams E, Maeda K, Kamemoto Y, Hirai K, Apdila ET. Contribution to a Sustainable Society: Biosorption of Precious Metals Using the Microalga Galdieria. Int J Mol Sci 2024; 25:704. [PMID: 38255777 PMCID: PMC10815428 DOI: 10.3390/ijms25020704] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2023] [Revised: 12/27/2023] [Accepted: 12/29/2023] [Indexed: 01/24/2024] Open
Abstract
The red microalga Galdieria sp. is an extremophile that inhabits acidic hot sulphur springs and grows heterotrophically to a high cell density. These characteristics make Galdieria suitable for commercial applications as stable mass production is the key to success in the algae business. Galdieria has great potential as a precious metal adsorbent to provide a sustainable, efficient and environmentally benign method for urban mining and artisanal small-scale gold mining. The efficiency and selectivity in capturing precious metals, gold and palladium from metal solutions by a Galdieria-derived adsorbent was assessed relative to commercially used adsorbents, ion exchange resin and activated charcoal. As it is only the surface of Galdieria cells that affect metal adsorption, the cell content was analysed to determine the manner of utilisation of those metabolites. Galdieria was shown to be protein-rich and contain beneficial metabolites, the levels of which could shift depending on the growth conditions. Separating the cell content from the adsorbent could improve the adsorption efficiency and reduce CO2 emissions during the metal collection process. The commercial applications of Galdieria appear promising: growth is quick and dense; the precious metal adsorption capacity is highly efficient and selective in acidic conditions, especially at low metal concentrations; and the cell content is nutrient-rich.
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Affiliation(s)
- Eri Adams
- Galdieria, Co., Ltd., Yokohama 2300046, Kanagawa, Japan (E.T.A.)
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9
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Jung KC, Kim BY, Kim MJ, Kim NK, Kang J, Kim YH, Park HM, Jang HS, Shin HC, Kim TJ. Development of a Gene-Based Soybean-Origin Discrimination Method Using Allele-Specific Polymerase Chain Reaction. Foods 2023; 12:4497. [PMID: 38137303 PMCID: PMC10743066 DOI: 10.3390/foods12244497] [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: 10/25/2023] [Revised: 12/07/2023] [Accepted: 12/11/2023] [Indexed: 12/24/2023] Open
Abstract
A low soybean self-sufficiency rate in South Korea has caused a high import dependence and considerable price variation between domestic and foreign soybeans, causing the false labeling of foreign soybeans as domestic. Conventional soybean origin discrimination methods prevent a single-grain analysis and rely on the presence or absence of several compounds or concentration differences. This limits the origin discrimination of mixed samples, demonstrating the need for a method that analyzes individual grains. Therefore, we developed a method for origin discrimination using genetic analysis. The whole-genome sequencing data of the Williams 82 reference cultivar and 15 soybean varieties cultivated in South Korea were analyzed to identify the dense variation blocks (dVBs) with a high single-nucleotide polymorphism density. The PCR primers were prepared and validated for the insertion-deletion (InDel) sequences of the dVBs to discriminate each soybean variety. Our method effectively discriminated domestic and foreign soybean varieties, eliminating their false labeling.
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Affiliation(s)
- Kie-Chul Jung
- Experiment & Research Institute, National Agricultural Products Quality Management Service, Gimcheon 39660, Republic of Korea; (K.-C.J.); (B.-Y.K.); (M.-J.K.); (N.-K.K.); (H.-S.J.)
| | - Bo-Young Kim
- Experiment & Research Institute, National Agricultural Products Quality Management Service, Gimcheon 39660, Republic of Korea; (K.-C.J.); (B.-Y.K.); (M.-J.K.); (N.-K.K.); (H.-S.J.)
| | - Myoung-Jin Kim
- Experiment & Research Institute, National Agricultural Products Quality Management Service, Gimcheon 39660, Republic of Korea; (K.-C.J.); (B.-Y.K.); (M.-J.K.); (N.-K.K.); (H.-S.J.)
| | - Nam-Kuk Kim
- Experiment & Research Institute, National Agricultural Products Quality Management Service, Gimcheon 39660, Republic of Korea; (K.-C.J.); (B.-Y.K.); (M.-J.K.); (N.-K.K.); (H.-S.J.)
| | - Jihun Kang
- Division of Animal, Horticultural and Food Sciences, Graduate School of Chungbuk National University, Cheongju 28644, Republic of Korea;
| | - Yul-Ho Kim
- National Institute of Crop Science, Rural Development Administration, Suwon 16429, Republic of Korea; (Y.-H.K.); (H.-M.P.)
| | - Hyang-Mi Park
- National Institute of Crop Science, Rural Development Administration, Suwon 16429, Republic of Korea; (Y.-H.K.); (H.-M.P.)
| | - Han-Sub Jang
- Experiment & Research Institute, National Agricultural Products Quality Management Service, Gimcheon 39660, Republic of Korea; (K.-C.J.); (B.-Y.K.); (M.-J.K.); (N.-K.K.); (H.-S.J.)
| | - Hee-Chang Shin
- Experiment & Research Institute, National Agricultural Products Quality Management Service, Gimcheon 39660, Republic of Korea; (K.-C.J.); (B.-Y.K.); (M.-J.K.); (N.-K.K.); (H.-S.J.)
- Division of Animal, Horticultural and Food Sciences, Graduate School of Chungbuk National University, Cheongju 28644, Republic of Korea;
| | - Tae-Jip Kim
- Division of Animal, Horticultural and Food Sciences, Graduate School of Chungbuk National University, Cheongju 28644, Republic of Korea;
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10
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Ali A, Bairagi S, Ganie SA, Ahmed S. Polysaccharides and proteins based bionanocomposites as smart packaging materials: From fabrication to food packaging applications a review. Int J Biol Macromol 2023; 252:126534. [PMID: 37640181 DOI: 10.1016/j.ijbiomac.2023.126534] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2023] [Revised: 08/08/2023] [Accepted: 08/24/2023] [Indexed: 08/31/2023]
Abstract
Food industry is the biggest and rapidly growing industries all over the world. This sector consumes around 40 % of the total plastic produced worldwide as packaging material. The conventional packaging material is mainly petrochemical based. However, these petrochemical based materials impose serious concerns towards environment after its disposal as they are nondegradable. Thus, in search of an appropriate replacement for conventional plastics, biopolymers such as polysaccharides (starch, cellulose, chitosan, natural gums, etc.), proteins (gelatin, collagen, soy protein, etc.), and fatty acids find as an option but again limited by its inherent properties. Attention on the initiatives towards the development of more sustainable, useful, and biodegradable packaging materials, leading the way towards a new and revolutionary green era in the food sector. Eco-friendly packaging materials are now growing dramatically, at a pace of about 10-20 % annually. The recombination of biopolymers and nanomaterials through intercalation composite technology at the nanoscale demonstrated some mesmerizing characteristics pertaining to both biopolymer and nanomaterials such as rigidity, thermal stability, sensing and bioactive property inherent to nanomaterials as well as biopolymers properties such as flexibility, processability and biodegradability. The dramatic increase of scientific research in the last one decade in the area of bionanocomposites in food packaging had reflected its potential as a much-required and important alternative to conventional petroleum-based material. This review presents a comprehensive overview on the importance and recent advances in the field of bionanocomposite and its application in food packaging. Different methods for the fabrication of bionanocomposite are also discussed briefly. Finally, a clear perspective and future prospects of bionanocomposites in food packaging were presented.
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Affiliation(s)
- Akbar Ali
- Department of Chemistry, Kargil Campus, University of Ladakh, Kargil 194103, India.
| | - Satyaranjan Bairagi
- Materials and Manufacturing Research Group, James Watt School of Engineering, University of Glasgow, Glasgow G128QQ, UK
| | - Showkat Ali Ganie
- State Key Laboratory of Silkworm Genome Biology, Chongqing Engineering Research Centre for Biomaterial Fiber and Modern Textile, College of Sericulture, Textile of Biomass Science, Southwest University, 400715 Chongqing, PR China
| | - Shakeel Ahmed
- Department of Chemistry, Government Degree College Mendhar, Jammu & Kashmir 185211, India; Higher Education Department, Government of Jammu & Kashmir, Jammu 180001, India; University Centre of Research & Development (UCRD), Chandigarh University, Mohali, Punjab 140413, India.
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11
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Surya Ulhas R, Ravindran R, Malaviya A, Priyadarshini A, Tiwari BK, Rajauria G. A review of alternative proteins for vegan diets: Sources, physico-chemical properties, nutritional equivalency, and consumer acceptance. Food Res Int 2023; 173:113479. [PMID: 37803803 DOI: 10.1016/j.foodres.2023.113479] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/18/2023] [Revised: 07/30/2023] [Accepted: 09/13/2023] [Indexed: 10/08/2023]
Abstract
Alternate proteins are gaining popularity as a more sustainable and environmentally friendly alternative to animal-based proteins. These proteins are often considered healthier and are suitable for people following a vegetarian or vegan diet. Alternative proteins can be recovered from natural sources like legumes, grains, nuts, and seeds, while single cell proteins (mycoproteins), and algal proteins are being developed using cutting-edge technology to grow fungus, yeast and algal cells in a controlled environment, creating a more sustainable source of protein. Although, the demand for alternative protein products is increasing, there still happens to be a large gap in use among the general consumers mainly stemming from its lower bioavailability, lack of nutritional equivalency and reduced digestibility compared to animal proteins. The focus of the review is to emphasize on various sources and technologies for recovering alternative proteins for vegan diets. The review discusses physicochemical properties of alternative proteins and emphasise on the role of various processing technologies that can change the digestibility and bioavailability of these proteins. It further accentuates the nutritional equivalency and environmental sustainability of alternative protein against the conventional proteins from animals. The food laws surrounding alternative proteins as well as the commercial potential and consumer acceptance of alternative protein products are also highlighted. Finally, key challenges to improve the consumer acceptability and market value of plant-based proteins would be in achieving nutrient equivalency and enhance bioavailability and digestibility while maintaining the same physicochemical properties, taste, texture, as animal proteins, has also been highlighted.
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Affiliation(s)
- Rutwick Surya Ulhas
- Faculty of Biological Sciences, Friedrich Schiller University, Jena, Germany.
| | - Rajeev Ravindran
- Circular Bioeconomy Research Group, Shannon Applied Biotechnology Centre, Munster Technology, Tralee, Ireland.
| | - Alok Malaviya
- Applied and Industrial Biotechnology Laboratory, Department of Life Sciences, CHRIST (Deemed-to-Be University), Bangalore, Karnataka, India; QuaLife Biotech Private Limited, Hosur Road, Bangalore, Karnataka, India.
| | - Anushree Priyadarshini
- Environmental Sustainability & Health Institute, Technological University Dublin, Dublin, Ireland.
| | - Brijesh K Tiwari
- Department of Food Chemistry and Technology, Teagasc Food Research Centre, Ashtown, Dublin, Ireland.
| | - Gaurav Rajauria
- Circular Bioeconomy Research Group, Shannon Applied Biotechnology Centre, Munster Technology, Tralee, Ireland; School of Microbiology, School of Food and Nutritional Sciences, University College Cork, Cork, Ireland; SUSFERM Centre for Sustainable Fermentation and Bioprocessing Systems for Food and the Bioeconomy, University College Cork, Cork, Ireland.
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12
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Saisud S, Posung M, Tuntigumthon S, Areesirisuk A, Dhepakson P, Teeka J. Development of an animal-derived component-free medium for Spodoptera frugiperda (Sf9) cells using response surface methodology. Biotechnol Lett 2023:10.1007/s10529-023-03389-5. [PMID: 37184749 DOI: 10.1007/s10529-023-03389-5] [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: 12/31/2022] [Revised: 04/20/2023] [Accepted: 04/27/2023] [Indexed: 05/16/2023]
Abstract
OBJECTIVES To develop an animal-derived component-free medium for Spodoptera frugiperda (Sf9) growth and green fluorescent protein (GFP) expression. RESULTS OSF9-ADCFM contained optimum concentrations of CDLC, YE and ST at 0.5% (v/v), 11.0 g/L, and 3.0 g/L, respectively. A mean viable cell concentration of 1.71 ± 0.14 × 105 cells/mL was obtained from 5 passages (P1-P5). The use of both peptones after 10 kDa ultrafiltration had a significant effect on Sf9 cell growth. Grace's insect medium with 10% FBS gave higher un-infected cell number than SF-900II and OSF9-ADCFM for 4.29 and 5.38 times, respectively. The average cell number of un-infected cells and GFP-fluorescent cells of SF-900II were higher than OSF9-ADCFM 1.25 and 7 times, respectively. CONCLUSION In-house OSF9-ADCFM could support growth and GFP expression in Sf9 less than commercial SF-900II. However, it could lower the production cost at least 50% comparing to commercial SF-900II. The development of in- house OSF9-ADCFM would be continued to increase both cell numbers and protein expression in the next step.
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Affiliation(s)
- Sureewan Saisud
- Division of Biology, Faculty of Science and Technology, Rajamangala University of Technology, Thanyaburi, Thailand
| | - Manoch Posung
- Innovation and Medical Biotechnology Center (iMBC), Medical Life Sciences Institute, Department of Medical Sciences, Ministry of Public Health, Nonthaburi, Thailand
| | - Suthida Tuntigumthon
- Innovation and Medical Biotechnology Center (iMBC), Medical Life Sciences Institute, Department of Medical Sciences, Ministry of Public Health, Nonthaburi, Thailand
| | - Atsadawut Areesirisuk
- Division of Biology, Faculty of Science and Technology, Rajamangala University of Technology, Thanyaburi, Thailand
- Center of Excellence in Nano-Biotechnology and Digital Innovation, Faculty of Science and Technology, Rajamangala University of Technology, Thanyaburi, Thailand
| | - Panadda Dhepakson
- Innovation and Medical Biotechnology Center (iMBC), Medical Life Sciences Institute, Department of Medical Sciences, Ministry of Public Health, Nonthaburi, Thailand
| | - Jantima Teeka
- Division of Biology, Faculty of Science and Technology, Rajamangala University of Technology, Thanyaburi, Thailand.
- Center of Excellence in Nano-Biotechnology and Digital Innovation, Faculty of Science and Technology, Rajamangala University of Technology, Thanyaburi, Thailand.
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13
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Mohd Zaini NA, Azizan NAZ, Abd Rahim MH, Jamaludin AA, Raposo A, Raseetha S, Zandonadi RP, BinMowyna MN, Raheem D, Lho LH, Han H, Wan-Mohtar WAAQI. A narrative action on the battle against hunger using mushroom, peanut, and soybean-based wastes. Front Public Health 2023; 11:1175509. [PMID: 37250070 PMCID: PMC10213758 DOI: 10.3389/fpubh.2023.1175509] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2023] [Accepted: 04/13/2023] [Indexed: 05/31/2023] Open
Abstract
Numerous generations have been affected by hunger, which still affects hundreds of millions of people worldwide. The hunger crisis is worsening although many efforts have been made to minimize it. Besides that, food waste is one of the critical problems faced by most countries worldwide. It has disrupted the food chain system due to inefficient waste management, while negatively impacting the environment. The majority of the waste is from the food production process, resulting in a net zero production for food manufacturers while also harnessing its potential. Most food production wastes are high in nutritional and functional values, yet most of them end up as low-cost animal feed and plant fertilizers. This review identified key emerging wastes from the production line of mushroom, peanut, and soybean (MPS). These wastes (MPS) provide a new source for food conversion due to their high nutritional content, which contributes to a circular economy in the post-pandemic era and ensures food security. In order to achieve carbon neutrality and effective waste management for the production of alternative foods, biotechnological processes such as digestive, fermentative, and enzymatic conversions are essential. The article provides a narrative action on the critical potential application and challenges of MPS as future foods in the battle against hunger.
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Affiliation(s)
- Nurul Aqilah Mohd Zaini
- Department of Food Sciences, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, Bangi, Selangor, Malaysia
| | - Nur Asyiqin Zahia Azizan
- Functional Omics and Bioprocess Development Laboratory, Institute of Biological Sciences, Faculty of Science, Universiti Malaya, Kuala Lumpur, Malaysia
| | - Muhamad Hafiz Abd Rahim
- Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Selangor, Malaysia
| | - Adi Ainurzaman Jamaludin
- Environmental Management Programme, Institute of Biological Sciences, Faculty of Science, Universiti Malaya, Kuala Lumpur, Malaysia
| | - António Raposo
- CBIOS (Research Center for Biosciences and Health Technologies), Universidade Lusófona de Humanidades e Tecnologias, Lisboa, Portugal
| | - Siva Raseetha
- Faculty of Applied Sciences, Universiti Teknologi MARA, Shah Alam, Selangor, Malaysia
| | - Renata Puppin Zandonadi
- Department of Nutrition, Faculty of Health Sciences, University of Brasília, Brasília, Brazil
| | - Mona N. BinMowyna
- College of Applied Medical Sciences, Shaqra University, Shaqra, Saudi Arabia
| | - Dele Raheem
- Northern Institute for Environmental and Minority Law (NIEM), Arctic Centre, University of Lapland, Rovaniemi, Finland
| | - Linda Heejung Lho
- College of Business, Division of Tourism and Hotel Management, Cheongju University, Cheongju-si, Chungcheongbuk-do, Republic of Korea
| | - Heesup Han
- College of Hospitality and Tourism Management, Sejong University, Seoul, Republic of Korea
| | - Wan Abd Al Qadr Imad Wan-Mohtar
- Functional Omics and Bioprocess Development Laboratory, Institute of Biological Sciences, Faculty of Science, Universiti Malaya, Kuala Lumpur, Malaysia
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14
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Huang YY, Liang YT, Wu JM, Wu WT, Liu XT, Ye TT, Chen XR, Zeng XA, Manzoor MF, Wang LH. Advances in the Study of Probiotics for Immunomodulation and Intervention in Food Allergy. Molecules 2023; 28:molecules28031242. [PMID: 36770908 PMCID: PMC9919562 DOI: 10.3390/molecules28031242] [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: 12/06/2022] [Revised: 01/15/2023] [Accepted: 01/18/2023] [Indexed: 01/31/2023] Open
Abstract
Food allergies are a serious food safety and public health issue. Soybean, dairy, aquatic, poultry, and nut products are common allergens inducing allergic reactions and adverse symptoms such as atopic dermatitis, allergic eczema, allergic asthma, and allergic rhinitis. Probiotics are assumed as an essential ingredient in maintaining intestinal microorganisms' composition. They have unique physiological roles and therapeutic effects in maintaining the mucosal barrier, immune function, and gastrointestinal tract, inhibiting the invasion of pathogenic bacteria, and preventing diarrhea and food allergies. Multiple pieces of evidence reveal a significant disruptive effect of probiotics on food allergy pathology and progression mechanisms. Thus, this review describes the allergenic proteins as an entry point and briefly describes the application of probiotics in allergenic foods. Then, the role of probiotics in preventing and curing allergic diseases by regulating human immunity through intestinal flora and intestinal barrier, modulating host immune active cells, and improving host amino acid metabolism are described in detail. The anti-allergic role of probiotics in the function and metabolism of the gastrointestinal tract has been comprehensively explored to furnish insights for relieving food allergy symptoms and preventing food allergy.
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Affiliation(s)
- Yan-Yan Huang
- College of Food Science and Engineering, Foshan University, Foshan 528225, China
- Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan 528225, China
| | - Yan-Tong Liang
- College of Food Science and Engineering, Foshan University, Foshan 528225, China
- Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan 528225, China
| | - Jia-Min Wu
- College of Food Science and Engineering, Foshan University, Foshan 528225, China
- Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan 528225, China
| | - Wei-Tong Wu
- College of Food Science and Engineering, Foshan University, Foshan 528225, China
- Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan 528225, China
| | - Xin-Tong Liu
- College of Food Science and Engineering, Foshan University, Foshan 528225, China
- Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan 528225, China
| | - Ting-Ting Ye
- College of Food Science and Engineering, Foshan University, Foshan 528225, China
- Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan 528225, China
| | - Xiao-Rong Chen
- College of Food Science and Engineering, Foshan University, Foshan 528225, China
- Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan 528225, China
| | - Xin-An Zeng
- College of Food Science and Engineering, Foshan University, Foshan 528225, China
- Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan 528225, China
- Correspondence: (X.-A.Z.); (M.F.M.); (L.-H.W.)
| | - Muhammad Faisal Manzoor
- College of Food Science and Engineering, Foshan University, Foshan 528225, China
- Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan 528225, China
- Correspondence: (X.-A.Z.); (M.F.M.); (L.-H.W.)
| | - Lang-Hong Wang
- College of Food Science and Engineering, Foshan University, Foshan 528225, China
- Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan 528225, China
- Correspondence: (X.-A.Z.); (M.F.M.); (L.-H.W.)
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15
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Development of Meat Substitutes from Filamentous Fungi Cultivated on Residual Water of Tempeh Factories. Molecules 2023; 28:molecules28030997. [PMID: 36770664 PMCID: PMC9922012 DOI: 10.3390/molecules28030997] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/21/2022] [Revised: 01/10/2023] [Accepted: 01/15/2023] [Indexed: 01/21/2023] Open
Abstract
In recent years, there has been an increased motivation to reduce meat consumption globally due to environmental and health concerns, which has driven the development of meat substitutes. Filamentous fungal biomass, commonly known as mycoprotein, is a potential meat substitute since it is nutritious and has filaments to mimic meat fibrils. The current study aimed to investigate the potential use of a cheap substrate derived from the food industry, i.e., residual water in a tempeh factory, for mycoprotein production. The type of residual water, nutrient supplementation, optimum conditions for biomass production, and characteristics of the mycoprotein were determined. The results showed that the residual water from the first boiling with yeast extract addition gave the highest mycoprotein content. The optimum growth condition was a pH of 4.5 and agitation of 125 rpm, and it resulted in 7.76 g/L biomass. The mycoprotein contains 19.44% (w/w) protein with a high crude fiber content of 8.51% (w/w) and a low fat content of 1.56% (w/w). In addition, the amino acid and fatty acid contents are dominated by glutamic acid and polyunsaturated fatty acids, which are associated with an umami taste and are considered healthier foods. The current work reveals that the residual boiling water from the tempeh factory can be used to produce high-quality mycoprotein.
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16
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Ren Y, Jin L, Zeng H, Busquets R, He G, Deng S, He Q, Khan MR, Deng R, Chi Y. Primer-Engineered Transferase Enzyme for One-Pot and Amplified Detection of Cobalt Pollution and Peptide Remover Screening. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:877-883. [PMID: 36563311 DOI: 10.1021/acs.jafc.2c07223] [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: 06/17/2023]
Abstract
Extensive consumption of cobalt in the chemical field such as for battery materials, alloy, pigments, and dyes has aggravated the pollution of cobalt both in food and the environment, and assays for its on-site monitoring are urgently demanded. Herein, we utilized enzyme dependence on metal cofactors to develop terminal transferase (TdT) as a recognition element, achieving a one-pot sensitive and specific assay for detecting cobalt pollution. We engineered a 3'-OH terminus primer to improve the discrimination capacity of TdT for Co2+ from other bivalent cations. The TdT extension reaction amplified the recognition of Co2+ and yielded a limit of detection of 0.99 μM for Co2+ detection. Then, the TdT-based assay was designed to precisely detect cobalt in food and agricultural soil samples. By end-measurement of fluorescence using a microplate reader, the multiplexing assay enabled the rapid screening of the peptide remover for cobalt pollution. The TdT-based assay can be a promising tool for cobalt pollution monitoring and control.
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Affiliation(s)
- Yao Ren
- College of Biomass Science and Engineering, Healthy Food Evaluation Research Center, Sichuan University, Chengdu, Sichuan 610065, China
| | - Lulu Jin
- College of Biomass Science and Engineering, Healthy Food Evaluation Research Center, Sichuan University, Chengdu, Sichuan 610065, China
| | - Hongling Zeng
- College of Biomass Science and Engineering, Healthy Food Evaluation Research Center, Sichuan University, Chengdu, Sichuan 610065, China
| | - Rosa Busquets
- School of Life Sciences, Pharmacy and Chemistry, Kingston University London, Penrhyn Road, KT1 2EE Kingston Upon Thames, United Kingdom
| | - Guiping He
- College of Biomass Science and Engineering, Healthy Food Evaluation Research Center, Sichuan University, Chengdu, Sichuan 610065, China
| | - Sha Deng
- College of Biomass Science and Engineering, Healthy Food Evaluation Research Center, Sichuan University, Chengdu, Sichuan 610065, China
| | - Qiang He
- College of Biomass Science and Engineering, Healthy Food Evaluation Research Center, Sichuan University, Chengdu, Sichuan 610065, China
| | - Mohammad Rizwan Khan
- Department of Chemistry, College of Science, King Saud University, Riyadh 11451, Saudi Arabia
| | - Ruijie Deng
- College of Biomass Science and Engineering, Healthy Food Evaluation Research Center, Sichuan University, Chengdu, Sichuan 610065, China
| | - Yuanlong Chi
- College of Biomass Science and Engineering, Healthy Food Evaluation Research Center, Sichuan University, Chengdu, Sichuan 610065, China
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17
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Zaeifi F, Sedaghati F, Samari F. A new electrochemical sensor based on green synthesized CuO nanostructures modified carbon ionic liquid electrode for electrocatalytic oxidation and monitoring of l-cysteine. Microchem J 2022. [DOI: 10.1016/j.microc.2022.107969] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
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18
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Zhu D, Guan D, Fan B, Sun Y, Wang F. Untargeted mass spectrometry-based metabolomics approach unveils molecular changes in heat-damaged and normal soybean. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114136] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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19
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Guo B, Sun L, Jiang S, Ren H, Sun R, Wei Z, Hong H, Luan X, Wang J, Wang X, Xu D, Li W, Guo C, Qiu LJ. Soybean genetic resources contributing to sustainable protein production. TAG. THEORETICAL AND APPLIED GENETICS. THEORETISCHE UND ANGEWANDTE GENETIK 2022; 135:4095-4121. [PMID: 36239765 PMCID: PMC9561314 DOI: 10.1007/s00122-022-04222-9] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/22/2022] [Accepted: 09/10/2022] [Indexed: 06/12/2023]
Abstract
KEY MESSAGE Genetic resources contributes to the sustainable protein production in soybean. Soybean is an important crop for food, oil, and forage and is the main source of edible vegetable oil and vegetable protein. It plays an important role in maintaining balanced dietary nutrients for human health. The soybean protein content is a quantitative trait mainly controlled by gene additive effects and is usually negatively correlated with agronomic traits such as the oil content and yield. The selection of soybean varieties with high protein content and high yield to secure sustainable protein production is one of the difficulties in soybean breeding. The abundant genetic variation of soybean germplasm resources is the basis for overcoming the obstacles in breeding for soybean varieties with high yield and high protein content. Soybean has been cultivated for more than 5000 years and has spread from China to other parts of the world. The rich genetic resources play an important role in promoting the sustainable production of soybean protein worldwide. In this paper, the origin and spread of soybean and the current status of soybean production are reviewed; the genetic characteristics of soybean protein and the distribution of resources are expounded based on phenotypes; the discovery of soybean seed protein-related genes as well as transcriptomic, metabolomic, and proteomic studies in soybean are elaborated; the creation and utilization of high-protein germplasm resources are introduced; and the prospect of high-protein soybean breeding is described.
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Affiliation(s)
- Bingfu Guo
- Nanchang Branch of National Center of Oil crops Improvement, Jiangxi Province Key Laboratory of Oil crops Biology, Crops Research Institute of Jiangxi Academy of Agricultural Sciences, Nanchang, China
- The National Key Facility for Crop Gene Resources and Genetic Improvement (NFCRI) and MOA KeyLab of Soybean Biology (Beijing), Institute of Crop Science, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Liping Sun
- Nanchang Branch of National Center of Oil crops Improvement, Jiangxi Province Key Laboratory of Oil crops Biology, Crops Research Institute of Jiangxi Academy of Agricultural Sciences, Nanchang, China
| | - Siqi Jiang
- Key Laboratory of Molecular Cytogenetics and Genetic Breeding, College of Life Science and Technology, Harbin Normal University, Harbin, China
- The National Key Facility for Crop Gene Resources and Genetic Improvement (NFCRI) and MOA KeyLab of Soybean Biology (Beijing), Institute of Crop Science, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Honglei Ren
- Soybean Research Institute, Heilongjiang Academy of Agricultural Sciences, Harbin, China
| | - Rujian Sun
- The National Key Facility for Crop Gene Resources and Genetic Improvement (NFCRI) and MOA KeyLab of Soybean Biology (Beijing), Institute of Crop Science, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Zhongyan Wei
- The National Key Facility for Crop Gene Resources and Genetic Improvement (NFCRI) and MOA KeyLab of Soybean Biology (Beijing), Institute of Crop Science, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Huilong Hong
- The National Key Facility for Crop Gene Resources and Genetic Improvement (NFCRI) and MOA KeyLab of Soybean Biology (Beijing), Institute of Crop Science, Chinese Academy of Agricultural Sciences, Beijing, China
- Soybean Research Institute, Key Laboratory of Soybean Biology of Chinese Education Ministry, Northeast Agriculture University, Harbin, China
| | - Xiaoyan Luan
- Soybean Research Institute, Heilongjiang Academy of Agricultural Sciences, Harbin, China
| | - Jun Wang
- College of Agriculture, Yangtze University, Jingzhou, China
| | - Xiaobo Wang
- School of Agronomy, Anhui Agricultural University, Hefei, China
| | - Donghe Xu
- Biological Resources and Post-Harvest Division, Japan International Research Center for Agricultural Sciences, Tsukuba, Japan
| | - Wenbin Li
- Soybean Research Institute, Key Laboratory of Soybean Biology of Chinese Education Ministry, Northeast Agriculture University, Harbin, China
| | - Changhong Guo
- Key Laboratory of Molecular Cytogenetics and Genetic Breeding, College of Life Science and Technology, Harbin Normal University, Harbin, China
| | - Li-Juan Qiu
- The National Key Facility for Crop Gene Resources and Genetic Improvement (NFCRI) and MOA KeyLab of Soybean Biology (Beijing), Institute of Crop Science, Chinese Academy of Agricultural Sciences, Beijing, China.
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20
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Soybean-Derived Tripeptide Leu-Ser-Trp (LSW) Protects Human Vascular Endothelial Cells from TNFα-Induced Oxidative Stress and Inflammation via Modulating TNFα Receptors and SIRT1. Foods 2022; 11:foods11213372. [PMID: 36359987 PMCID: PMC9654956 DOI: 10.3390/foods11213372] [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: 09/01/2022] [Revised: 10/16/2022] [Accepted: 10/21/2022] [Indexed: 11/16/2022] Open
Abstract
Soybean is a rich source of high-quality proteins and an excellent food source of bioactive peptides. A tripeptide, Leu−Ser−Trp (LSW), was previously identified from soybean as an angiotensin-converting enzyme inhibitory peptide. In the present work, we further studied its antioxidant and anti-inflammatory activities in human vascular endothelial cells (EA.hy926) and elucidated the mechanisms underlying these biological activities. In tumor necrosis factor alpha (TNFα)-stimulated EA.hy926 cells, LSW significantly inhibited oxidative stress, both reduced superoxide and malondialdehyde levels (p < 0.001), owing to its free-radical-scavenging ability. LSW treatment also mitigated the elevated protein expression of vascular adhesion molecule-1 (p < 0.001) and cyclooxygenase 2 (p < 0.01) via inhibition of NF-κB and p38/JNK signaling, respectively. Additionally, LSW also inhibited the endogenous formation of TNFα and attenuated the expression of its two receptors in EA.hy926 cells. Furthermore, LSW upregulated sirtuin-1 level, which partially contributed to its anti-inflammatory activity. These results demonstrate the multiple roles of LSW in ameliorating vascular endothelial oxidative stress and inflammatory responses, which support its uses as a nutraceutical or functional food ingredient for combating endothelial dysfunction and cardiovascular diseases.
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Hossen MM, Uddin MN, Islam Khan MS, Islam SH, Hasanuzzaman M, Bithi UH, Abu Tareq M, Hassan MN, Sayeed A, Robbani RB, Mitra K. Nutritional and in vitro antioxidant activity analyses of formulated soymilk dessert. Heliyon 2022; 8:e11267. [PMID: 36339995 PMCID: PMC9634019 DOI: 10.1016/j.heliyon.2022.e11267] [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: 12/19/2021] [Revised: 03/20/2022] [Accepted: 10/20/2022] [Indexed: 11/05/2022] Open
Abstract
Soymilk (SM) is nutritionally nearly equal to milk from cows and is free of cholesterol, gluten, and lactose. This study’s objective was to formulate a cholesterol-free soymilk dessert (SOD) and compare it’s to commercial desserts (CODs). Results indicated that the CODs contain substantial amounts of cholesterol while SOD does not. Soymilk dessert has more protein, and vitamin E than CODs, but less fat and calcium. In addition, the result also highlighted that SOD has higher number of amino acids compared to CODs. The total antioxidant, flavonoids and phenolics content of SOD were significantly higher than CODs. Furthermore, the in vitro antioxidant activity of SOD and CODs by DPPH and ABTS methods revealed that the IC50 of SODs significantly (p < 0.001) lower than CODs, and lower IC50 indicated the higher free radical scavenging power of SODs than CODs. These findings indicated that this non-dairy SOD may provide beneficial protein, as well as minerals, and antioxidants to support the body’s various physiological functions.
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Affiliation(s)
- Md. Munnaf Hossen
- Institute of Food Science and Technology, Bangladesh Council of Scientific and Industrial Research (BCSIR), Dhanmodi, Dhaka, Bangladesh
- Department of Environmental Sanitation, Faculty of Nutrition and Food Science, Patuakhali Science and Technology University, Dumki, Patuakhali 8602, Bangladesh
| | - Md. Nazim Uddin
- Institute of Food Science and Technology, Bangladesh Council of Scientific and Industrial Research (BCSIR), Dhanmodi, Dhaka, Bangladesh
- Corresponding author.
| | - Md. Shafiqul Islam Khan
- Department of Food Microbiology, Faculty of Nutrition and Food Science, Patuakhali Science and Technology University, Dumki, Patuakhali 8602, Bangladesh
| | - S.M. Hedaytul Islam
- Department of Environmental Sanitation, Faculty of Nutrition and Food Science, Patuakhali Science and Technology University, Dumki, Patuakhali 8602, Bangladesh
| | - Md. Hasanuzzaman
- Department of Environmental Sanitation, Faculty of Nutrition and Food Science, Patuakhali Science and Technology University, Dumki, Patuakhali 8602, Bangladesh
| | - Ummey Hafsa Bithi
- Institute of Food Science and Technology, Bangladesh Council of Scientific and Industrial Research (BCSIR), Dhanmodi, Dhaka, Bangladesh
| | - Md. Abu Tareq
- Department of Food Microbiology, Faculty of Nutrition and Food Science, Patuakhali Science and Technology University, Dumki, Patuakhali 8602, Bangladesh
| | - Md. Nazmul Hassan
- Department of Environmental Sanitation, Faculty of Nutrition and Food Science, Patuakhali Science and Technology University, Dumki, Patuakhali 8602, Bangladesh
| | - Abu Sayeed
- Department of Post-harvest Technology and Marketing, Faculty of Nutrition and Food Science, Patuakhali Science and Technology University, Dumki, Patuakhali 8602, Bangladesh
| | - Rahat Bin Robbani
- Department of Food Technology and Nutritional Science, Mawlana Bhashani Science and Technology University, Santosh, Tangail 1902, Bangladesh
| | - Kanika Mitra
- Institute of Food Science and Technology, Bangladesh Council of Scientific and Industrial Research (BCSIR), Dhanmodi, Dhaka, Bangladesh
- Corresponding author.
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22
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Nutritional, Phytochemical, and In Vitro Antioxidant Activity Analysis of Different States of Soy Products. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2022; 2022:9817999. [PMID: 36147879 PMCID: PMC9489372 DOI: 10.1155/2022/9817999] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/06/2022] [Revised: 08/16/2022] [Accepted: 09/01/2022] [Indexed: 11/17/2022]
Abstract
Consumer demand for food nutritional content and quality is driving the design of plant-based foods that are enhanced with proteins. In this study, we aimed to reveal the nutrient compositional differences of various states of soy flours. We compared soy protein concentrate (SPC) with full fat (FF), raw soy flour (RSF), and defatted (DF) soy flour for investigating nutritional content, phytochemicals, and in vitro antioxidant activity. The results showed that the SPC contained significantly (p < 0.001) higher protein content (65.14%) and low-fat content (0.54%) than RSF, FF, and DF. Furthermore, the findings revealed that all products contain a significant (ANOVA, p < 0.001) amount of essential minerals. The RSF contains significantly higher (p < 0.001) potassium (1178.6 mg), calcium (216.77 mg), and magnesium (247 mg) per 100 g than FF, DF, and SPC. SPC contains essential amino acids, but we were unable to detect phenylalanine and tryptophan due to a limitation in the method. Furthermore, using methanolic and aqueous extracts of RSF, FF, DF, and SPC, the flavonoid, phenolics, and antioxidant capacity were also evaluated. According to the findings, soy products in methanolic extract had higher phenolic (about 12-34 mg/g) and flavonoid (about 63-150 mg/g) levels than aqueous extract. Results also demonstrated that FF had higher phenolic content, and SPC had higher flavonoid content than the other products. In vitro models such as phosphomolybdenum blue, FRAP, DPPH, and ABTS assays were used to study the total antioxidant and free radical scavenging potential of soy products, and results found that soy products contained a significant (p < 0.001) amount of antioxidant equivalent to gallic acid and vitamin C standard. In the DPPH and ABTS assays, the results also showed that soy products can reduce free radicals in different in vitro models. Altogether, these findings suggest that soy flours, particularly DF and SPC, could be a beneficial food ingredient in the formulation of functional foods.
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Lumanlan JC, Williams M, Jayasena V. Edible Insects: Environmentally Friendly Sustainable Future Food Source. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.16006] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
| | - Mark Williams
- School of Science, Western Sydney University, Bourke St Richmond NSW 2753
| | - Vijay Jayasena
- School of Science, Western Sydney University, Bourke St Richmond NSW 2753
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