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Zhang N, Xu Y, Jia X, Li X, Ren J, Pan S, Fan G, Yang J. Purification and characterization of limonin D-ring lactone hydrolase from sweet orange (Citrus sinensis (L.) Osbeck) seeds. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:8181-8189. [PMID: 38847461 DOI: 10.1002/jsfa.13650] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/29/2024] [Revised: 05/15/2024] [Accepted: 05/16/2024] [Indexed: 10/09/2024]
Abstract
BACKGROUND Citrus products often suffer from delayed bitterness, which is generated from the conversion of non-bitter precursors (limonoate A-ring lactone, LARL) to limonin under the catalysis of limonin D-ring lactone hydrolase (LDLH). In this study, LDLH was isolated and purified from sweet orange seeds, and a rapid and accurate high-performance liquid chromatography method to quantify LARL was developed and applied to analyze the activity and enzymatic properties of purified LDLH. RESULTS Purified LDLH (25.22 U mg-1) showed bands of 245 kDa and 17.5 kDa molecular weights in native polyacrylamide gel electrophoresis (PAGE) and sodium dodecyl sulfate PAGE analysis respectively. After a 24 h incubation under strongly acidic (pH 3) or strongly alkaline (pH 9) conditions, LDLH still retained approximately 100% activity. Moreover, LDLH activity was not impaired by thermal treatment at 50 °C for 120 min. Enzyme inhibition assays showed that LDLH was inactivated only after ethylenediaminetetraacetic acid treatment, and other enzyme inhibitors showed no significant effect on its activity. In addition, the LDLH activity of calcium ion (Ca2+) intervention was 108% of that in the blank group, and that of zinc ion (Zn2+) intervention was 71%. CONCLUSION LDLH purified in this study was a multimer containing 17.5 kDa monomer with a wide pH tolerance range (pH 3-9) and excellent thermal stability. Moreover, LDLH might be a metallopeptidase, and its activity was stimulated by Ca2+ and significantly inhibited by Zn2+. These findings improve our understanding of LDLH and provide some important implications for reducing the bitterness in citrus products in the future. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Nawei Zhang
- College of Food Science and Technology, Huazhong Agricultural University/Key Laboratory of Environment Correlative Dietology, Ministry of Education/Hubei Province Key Laboratory of Fruit & Vegetable Processing & Quality Control, Wuhan, China
| | - Yang Xu
- College of Food Science and Technology, Huazhong Agricultural University/Key Laboratory of Environment Correlative Dietology, Ministry of Education/Hubei Province Key Laboratory of Fruit & Vegetable Processing & Quality Control, Wuhan, China
| | - Xiao Jia
- College of Food Science and Technology, Huazhong Agricultural University/Key Laboratory of Environment Correlative Dietology, Ministry of Education/Hubei Province Key Laboratory of Fruit & Vegetable Processing & Quality Control, Wuhan, China
| | - Xiao Li
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, China
| | - Jingnan Ren
- College of Food Science and Technology, Huazhong Agricultural University/Key Laboratory of Environment Correlative Dietology, Ministry of Education/Hubei Province Key Laboratory of Fruit & Vegetable Processing & Quality Control, Wuhan, China
| | - Siyi Pan
- College of Food Science and Technology, Huazhong Agricultural University/Key Laboratory of Environment Correlative Dietology, Ministry of Education/Hubei Province Key Laboratory of Fruit & Vegetable Processing & Quality Control, Wuhan, China
| | - Gang Fan
- College of Food Science and Technology, Huazhong Agricultural University/Key Laboratory of Environment Correlative Dietology, Ministry of Education/Hubei Province Key Laboratory of Fruit & Vegetable Processing & Quality Control, Wuhan, China
| | - Jinchu Yang
- Technology Center, China Tobacco Henan Industrial Co., Ltd., Zhengzhou, China
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Urrutia P, Arrieta R, Torres C, Guerrero C, Wilson L. Amination of naringinase to improve citrus juice debittering using a catalyst immobilized on glyoxyl-agarose. Food Chem 2024; 452:139600. [PMID: 38744138 DOI: 10.1016/j.foodchem.2024.139600] [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: 01/23/2024] [Revised: 04/22/2024] [Accepted: 05/07/2024] [Indexed: 05/16/2024]
Abstract
A naringinase complex was chemically aminated prior to its immobilization on glyoxyl-agarose to develop a robust biocatalyst for juice debittering. The effects of amination on the optimal pH and temperature, thermal stability, and debittering performance were analyzed. Concentration of amino groups on catalysts surface increased in 36 %. Amination reduced the β-glucosidase activity of naringinase complex; however, did not affect optimal pH and temperature of the enzyme and it favored immobilization, obtaining α-l-rhamnosidase and β-d-glucosidase activities of 1.7 and 4.2 times the values obtained when the unmodified enzymes were immobilized. Amination favored the stability of the immobilized biocatalyst, retaining 100 % of both activities after 190 h at 30 °C and pH 3, while its non-aminated counterpart retained 80 and 52 % of α-rhamnosidase and β-glucosidase activities, respectively. The immobilized catalyst showed a better performance in grapefruit juice debittering, obtaining a naringin conversion of 7 times the value obtained with the non-aminated catalyst.
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Affiliation(s)
- Paulina Urrutia
- School of Biochemistry Engineering, Pontificia Universidad Católica de Valparaíso, Chile.
| | - Rosa Arrieta
- School of Biochemistry Engineering, Pontificia Universidad Católica de Valparaíso, Chile
| | - Celia Torres
- School of Biochemistry Engineering, Pontificia Universidad Católica de Valparaíso, Chile
| | - Cecilia Guerrero
- School of Biochemistry Engineering, Pontificia Universidad Católica de Valparaíso, Chile
| | - Lorena Wilson
- School of Biochemistry Engineering, Pontificia Universidad Católica de Valparaíso, Chile
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An JP, Liu X, Wang Y. Discovery of bitter masking compounds from Allspice ( Pimenta dioica) using sensory guided isolation. Food Chem X 2024; 22:101426. [PMID: 38736983 PMCID: PMC11087956 DOI: 10.1016/j.fochx.2024.101426] [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: 11/08/2023] [Revised: 04/15/2024] [Accepted: 04/27/2024] [Indexed: 05/14/2024] Open
Abstract
Bitter substances in functional foods and beverages can act as nutraceuticals, offering potential health benefits. However, their unpleasant sensory impact reduces the consumption of these foods. Consequently, the discovery of bitter masking compounds is crucial for enhancing the intake of bioactive compounds in functional foods and beverages. Bitter taste is mediated by TAS2Rs, a sub-family of G-protein-coupled receptors. TAS2R14 is especially pivotal in the perception of bitterness, as it is one of the most broadly tuned bitter receptors. In this study, allspice was extracted and purified to yield five single compounds based on sensory guided fractionation. The structures of each compound were determined based on nuclear magnetic resonance (NMR) and high-resolution mass spectrometry (HR-MS). In a sensory evaluation, compound 1 exhibited bitter masking activity against quinine. Molecular docking analysis revealed that compound 1 could act as an antagonist of the TAS2R14 bitter receptor.
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Affiliation(s)
- Jin-Pyo An
- Department of Food Science and Human Nutrition, Citrus Research & Education Center, University of Florida, 700 Experiment Station Road, Lake Alfred, FL 33850, USA
| | - Xin Liu
- Department of Food Science and Human Nutrition, Citrus Research & Education Center, University of Florida, 700 Experiment Station Road, Lake Alfred, FL 33850, USA
| | - Yu Wang
- Department of Food Science and Human Nutrition, Citrus Research & Education Center, University of Florida, 700 Experiment Station Road, Lake Alfred, FL 33850, USA
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Chu X, Zhu W, Li X, Su E, Wang J. Bitter flavors and bitter compounds in foods: identification, perception, and reduction techniques. Food Res Int 2024; 183:114234. [PMID: 38760147 DOI: 10.1016/j.foodres.2024.114234] [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: 09/25/2023] [Revised: 03/09/2024] [Accepted: 03/12/2024] [Indexed: 05/19/2024]
Abstract
Bitterness is one of the five basic tastes generally considered undesirable. The widespread presence of bitter compounds can negatively affect the palatability of foods. The classification and sensory evaluation of bitter compounds have been the focus in recent research. However, the rigorous identification of bitter tastes and further studies to effectively mask or remove them have not been thoroughly evaluated. The present paper focuses on identification of bitter compounds in foods, structural-based activation of bitter receptors, and strategies to reduce bitter compounds in foods. It also discusses the roles of metabolomics and virtual screening analysis in bitter taste. The identification of bitter compounds has seen greater success through metabolomics with multivariate statistical analysis compared to conventional chromatography, HPLC, LC-MS, and NMR techniques. However, to avoid false positives, sensory recognition should be combined. Bitter perception involves the structural activation of bitter taste receptors (TAS2Rs). Only 25 human TAS2Rs have been identified as responsible for recognizing numerous bitter compounds, showcasing their high structural diversity to bitter agonists. Thus, reducing bitterness can be achieved through several methods. Traditionally, the removal or degradation of bitter substances has been used for debittering, while the masking of bitterness presents a new effective approach to improving food flavor. Future research in food bitterness should focus on identifying unknown bitter compounds in food, elucidating the mechanisms of activation of different receptors, and developing debittering techniques based on the entire food matrix.
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Affiliation(s)
- Xinyu Chu
- Department of Food Science and Technology, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, China
| | - Wangsheng Zhu
- Engineering Technology Research Center for Plant Cell of Anhui Province, West Anhui University, Anhui 237012, China
| | - Xue Li
- Department of Food Science and Technology, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, China
| | - Erzheng Su
- Department of Food Science and Technology, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, China; Co-innovation Center for the Sustainable Forestry in Southern China, College of Forestry, Nanjing Forestry University, Nanjing 210037, China; Co-Innovation Center of Efficient Procession of Forest Resources, Nanjing Forestry University, Nanjing 210037, China
| | - Jiahong Wang
- Department of Food Science and Technology, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, China; Co-innovation Center for the Sustainable Forestry in Southern China, College of Forestry, Nanjing Forestry University, Nanjing 210037, China; Co-Innovation Center of Efficient Procession of Forest Resources, Nanjing Forestry University, Nanjing 210037, China.
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Chen Y, Yang D, Ouyang N, Lei S, Liu H, Huang Y, Wu J. Optimization of limonin invertase production by scaling up Aspergillus tubingensis UA13 fermentation to a 5-l scale. Lett Appl Microbiol 2023; 76:ovad133. [PMID: 38037435 DOI: 10.1093/lambio/ovad133] [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: 08/16/2023] [Revised: 11/13/2023] [Accepted: 11/29/2023] [Indexed: 12/02/2023]
Abstract
The enzymatic approach is a highly effective and the major scientific method to eliminating bitter components in citrus-derived products nowadays. Microbial production of limonin invertase stands out due to its pivotal role in the removal of the bitter substance, limonin. The optimization of fermentation parameters and the study of scale-up fermentation are imperative for product commercialization. In this study, we focused on optimizing stirring speed, fermentation temperature, and initial pH to enhance the growth and limonin invertase production by the Aspergillus tabin strain UA13 in a 5-l stirred-tank bioreactor. Our results revealed the following optimal parameters are: a stirring speed of 300 rpm, a fermentation temperature of 35°C and a pH 5.0. Under these optimized conditions, the limonin invertase activity reached its peak at 63.38 U ml-1, representing a 1.67-fold increase compared to the unoptimized conditions (38.10 U ml-1), while also reducing the fermentation duration by 12 h. Furthermore, our research demonstrated that limonin invertase effectively hydrolyze limonin in grapefruit juice, reducing its content from 13.28 to 2.14 μg ml-1, as determined by HPLC, resulting in a 6.21-fold reduction of the bitter substance.
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Affiliation(s)
- Yuting Chen
- College of Biological and Pharmaceutical, China Three Gorges University, Yichang 443002, China
| | - Dandan Yang
- College of Biological and Pharmaceutical, China Three Gorges University, Yichang 443002, China
| | - Nongfei Ouyang
- College of Biological and Pharmaceutical, China Three Gorges University, Yichang 443002, China
| | - Shengjiao Lei
- College of Biological and Pharmaceutical, China Three Gorges University, Yichang 443002, China
- Hubei Key Laboratory of Natural Products Research and Development, China Three Gorges University, Yichang 443002, China
| | - Haiyan Liu
- College of Biological and Pharmaceutical, China Three Gorges University, Yichang 443002, China
| | - Yiwei Huang
- College of Biological and Pharmaceutical, China Three Gorges University, Yichang 443002, China
| | - Junqian Wu
- College of Biological and Pharmaceutical, China Three Gorges University, Yichang 443002, China
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Im AE, Eom S, Seong HJ, Kim H, Cho JY, Kim D, Lee JH, Yang KY, Nam SH. Enhancement of debitterness, water-solubility, and neuroprotective effects of naringin by transglucosylation. Appl Microbiol Biotechnol 2023; 107:6205-6217. [PMID: 37642718 DOI: 10.1007/s00253-023-12709-8] [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: 04/24/2023] [Revised: 07/22/2023] [Accepted: 07/27/2023] [Indexed: 08/31/2023]
Abstract
Naringin found in citrus fruits is a flavanone glycoside with numerous biological activities. However, the bitterness, low water-solubility, and low bioavailability of naringin are the main issues limiting its use in the pharmaceutical and nutraceutical industries. Herein, a glucansucrase from isolated Leuconostoc citreum NY87 was used for trans-α-glucosylattion of naringin by using sucrose as substrate. Two naringin glucosides (O-α-D-glucosyl-(1'''' → 6″) naringin (compound 1) and 4'-O-α-D-glucosyl naringin (compound 2)) were purified and determined their structures by nuclear magnetic resonance. The optimization condition for the synthesis of compound 1 was obtained at 10 mM naringin, 200 mM sucrose, and 337.5 mU/mL at 28 °C for 24 h by response surface methodology method. Compound 1 and compound 2 showed 1896- and 3272 times higher water solubility than naringin. Furthermore, the bitterness via the human bitter taste receptor TAS2R39 displayed that compound 1 was reduced 2.9 times bitterness compared with naringin, while compound 2 did not express bitterness at 1 mM. Both compounds expressed higher neuroprotective effects than naringin on human neuroblastoma SH-SY5Y cells treated with 5 mM scopolamine based on cell viability and cortisol content. Compound 1 reduced acetylcholinesterase activity more than naringin and compound 2. These results indicate that naringin glucosides could be utilized as functional material in the nutraceutical and pharmaceutical industries. KEY POINTS: • A novel O-α-D-glucosyl-(1 → 6) naringin was synthesized using glucansucrase from L. citreum NY87. • Naringin glucosides improved water-solubility and neuroprotective effects on SH-SY5Y cells. • Naringin glucosides showed a decrease in bitterness on bitter taste receptor 39.
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Affiliation(s)
- Ae Eun Im
- Department of Integrative Food, Bioscience and Biotechnology, Chonnam National University, Gwangju, 61186, South Korea
| | - Sanung Eom
- Department of Biotechnology, Chonnam National University, Gwangju, 61186, South Korea
| | - Hyeon-Jun Seong
- Department of Integrative Food, Bioscience and Biotechnology, Chonnam National University, Gwangju, 61186, South Korea
| | - Hayeong Kim
- Institute of Food Industrialization, Institutes of Green Bioscience and Technology, Seoul National University, Gangwon-Do, 25354, South Korea
| | - Jeong-Yong Cho
- Department of Integrative Food, Bioscience and Biotechnology, Chonnam National University, Gwangju, 61186, South Korea
| | - Doman Kim
- Institute of Food Industrialization, Institutes of Green Bioscience and Technology, Seoul National University, Gangwon-Do, 25354, South Korea
- Graduate School of International Agricultural Technology, Seoul National University, Gangwon-Do, 25354, South Korea
| | - Junho H Lee
- Department of Biotechnology, Chonnam National University, Gwangju, 61186, South Korea
| | - Kwang-Yeol Yang
- Department of Applied Biology, College of Agriculture and Life Science, Chonnam National University, Gwangju, 61186, South Korea
| | - Seung-Hee Nam
- Department of Integrative Food, Bioscience and Biotechnology, Chonnam National University, Gwangju, 61186, South Korea.
- Institute of Agricultural and Life Science Technology, Chonnam National University, Gwangju, 61186, South Korea.
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