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Stubley SJ, Cayre OJ, Murray BS, Torres IC. Emulsifying properties of sugar beet pectin microgels. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108291] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
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Improved Foods Using Enzymes from Basidiomycetes. Processes (Basel) 2022. [DOI: 10.3390/pr10040726] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/10/2022] Open
Abstract
Within the kingdom of fungi, the division Basidiomycota represents more than 30,000 species, some with huge genomes indicating great metabolic potential. The fruiting bodies of many basidiomycetes are appreciated as food (“mushrooms”). Solid-state and submerged cultivation processes have been established for many species. Specifically, xylophilic fungi secrete numerous enzymes but also form smaller metabolites along unique pathways; both groups of compounds may be of interest to the food processing industry. To stimulate further research and not aim at comprehensiveness in the broad field, this review describes some recent progress in fermentation processes and the knowledge of fungal genetics. Processes with potential for food applications based on lipases, esterases, glycosidases, peptidases and oxidoreductases are presented. The formation and degradation of colourants, the degradation of harmful food components, the formation of food ingredients and particularly of volatile and non-volatile flavours serve as examples. In summary, edible basidiomycetes are foods—and catalysts—for food applications and rich donors of genes to construct heterologous cell factories for fermentation processes. Options arise to support the worldwide trend toward greener, more eco-friendly and sustainable processes.
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Robert B, Chenthamara D, Subramaniam S. Fabrication and biomedical applications of Arabinoxylan, Pectin, Chitosan, Soy protein, and Silk fibroin hydrogels via laccase - ferulic acid redox chemistry. Int J Biol Macromol 2021; 201:539-556. [PMID: 34973987 DOI: 10.1016/j.ijbiomac.2021.12.103] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2021] [Revised: 11/23/2021] [Accepted: 12/17/2021] [Indexed: 12/11/2022]
Abstract
The unique physiochemical properties and the porous network architecture of hydrogel seek the attention to be explored in broad range of fields. In the last decade, numerous studies on the development of enzymatically cross-linked hydrogels have been elucidated. Implementing enzyme based cross-linking for fabrication of biomaterials over other crosslinking methods harbor various advantages, especially hydrogels designed using laccase exhibits mild reaction environment, high cross-linking efficiency and less toxicity. To our knowledge this is the first report reviewing the formulation of laccase mediated cross-linking for hydrogel preparation. Here, laccase catalyzed synthesis of hydrogel using polysaccharide viz. arabinoxylan, sugar beet pectin, galactomannan, chitosan etc. and proteins namely soy protein, gelatin, silk fibroin were discussed on highlighting their mechanical properties and its possible field of application. We have summarized the role of phenolic acids in laccase mediated crosslinking particularly ferulic acid which is a component of lignocellulose, serving cell rigidity via crosslinkage. The review also discusses on various biomedical applications such as controlled protein release, tissue engineering, and wound healing. It is anticipated that this review will give a detailed information on different laccase mediated reaction strategies that can be applied for the synthesis of various new biomaterials with tailor made properties.
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Affiliation(s)
- Becky Robert
- Biomaterials and Bioprocess Laboratory, Department of Microbial Biotechnology, Bharathiar University, Coimbatore 641046, India
| | - Dhrisya Chenthamara
- Biomaterials and Bioprocess Laboratory, Department of Microbial Biotechnology, Bharathiar University, Coimbatore 641046, India
| | - Sadhasivam Subramaniam
- Biomaterials and Bioprocess Laboratory, Department of Microbial Biotechnology, Bharathiar University, Coimbatore 641046, India; Department of Extension and Career Guidance, Bharathiar University, Coimbatore 641046, India.
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Stubley SJ, Cayre OJ, Murray BS, Torres IC, Farrés IF. Enzyme cross-linked pectin microgel particles for use in foods. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.107045] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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Backes E, Kato CG, Corrêa RCG, Peralta Muniz Moreira RDF, Peralta RA, Barros L, Ferreira IC, Zanin GM, Bracht A, Peralta RM. Laccases in food processing: Current status, bottlenecks and perspectives. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.06.052] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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Ohlmaier-Delgadillo F, Carvajal-Millan E, López-Franco YL, Islas-Osuna MA, Micard V, Antoine-Assor C, Rascón-Chu A. Ferulated Pectins and Ferulated Arabinoxylans Mixed Gel for Saccharomyces boulardii Entrapment in Electrosprayed Microbeads. Molecules 2021; 26:molecules26092478. [PMID: 33922853 PMCID: PMC8123030 DOI: 10.3390/molecules26092478] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2021] [Revised: 03/29/2021] [Accepted: 04/12/2021] [Indexed: 11/18/2022] Open
Abstract
Ferulated polysaccharides such as pectin and arabinoxylan form covalent gels which are attractive for drug delivery or cell immobilization. Saccharomyces boulardii is a probiotic yeast known for providing humans with health benefits; however, its application is limited by viability loss under environmental stress. In this study, ferulated pectin from sugar beet solid waste (SBWP) and ferulated arabinoxylan from maize bioethanol waste (AX) were used to form a covalent mixed gel, which was in turn used to entrap S. boulardii (2.08 × 108 cells/mL) in microbeads using electrospray. SBWP presented a low degree of esterification (30%), which allowed gelation through Ca2+, making it possible to reduce microbead aggregation and coalescence by curing the particles in a 2% CaCl2 cross-linking solution. SBWP/AX and SBWP/AX+ S. boulardii microbeads presented a diameter of 214 and 344 µm, respectively, and a covalent cross-linking content (dimers di-FA and trimer tri-FA of ferulic acid) of 1.15 mg/g polysaccharide. The 8-5′, 8-O-4′and 5-5′di-FA isomers proportions were 79%, 18%, and 3%, respectively. Confocal laser scanning microscopy images of propidium iodide-stained yeasts confirmed cell viability before and after microbeads preparation by electrospray. SBWP/AX capability to entrap S. boulardii would represent an alternative for probiotic immobilization in tailored biomaterials and an opportunity for sustainable waste upcycling to value-added products.
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Affiliation(s)
- Federico Ohlmaier-Delgadillo
- Research Center for Food and Development, CIAD, A.C., Carretera Gustavo Enrique Astiazaran Rosas, No. 46, Col. La Victoria, Hermosillo 83304, Sonora, Mexico; (F.O.-D.); (Y.L.L.-F.); (M.A.I.-O.)
| | - Elizabeth Carvajal-Millan
- Research Center for Food and Development, CIAD, A.C., Carretera Gustavo Enrique Astiazaran Rosas, No. 46, Col. La Victoria, Hermosillo 83304, Sonora, Mexico; (F.O.-D.); (Y.L.L.-F.); (M.A.I.-O.)
- Correspondence: (E.C.-M.); (A.R.-C.); Tel.: +52-(662)-289-2400 (E.C.-M. & A.R.-C.)
| | - Yolanda L. López-Franco
- Research Center for Food and Development, CIAD, A.C., Carretera Gustavo Enrique Astiazaran Rosas, No. 46, Col. La Victoria, Hermosillo 83304, Sonora, Mexico; (F.O.-D.); (Y.L.L.-F.); (M.A.I.-O.)
| | - María A. Islas-Osuna
- Research Center for Food and Development, CIAD, A.C., Carretera Gustavo Enrique Astiazaran Rosas, No. 46, Col. La Victoria, Hermosillo 83304, Sonora, Mexico; (F.O.-D.); (Y.L.L.-F.); (M.A.I.-O.)
| | - Valérie Micard
- IATE, INRAE, Institut Agro, University Montpellier, CEDEX 01, 34060 Montpellier, France; (V.M.); (C.A.-A.)
| | - Carole Antoine-Assor
- IATE, INRAE, Institut Agro, University Montpellier, CEDEX 01, 34060 Montpellier, France; (V.M.); (C.A.-A.)
| | - Agustín Rascón-Chu
- Research Center for Food and Development, CIAD, A.C., Carretera Gustavo Enrique Astiazaran Rosas, No. 46, Col. La Victoria, Hermosillo 83304, Sonora, Mexico; (F.O.-D.); (Y.L.L.-F.); (M.A.I.-O.)
- Correspondence: (E.C.-M.); (A.R.-C.); Tel.: +52-(662)-289-2400 (E.C.-M. & A.R.-C.)
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Structural, gelation properties and microstructure of rice glutelin/sugar beet pectin composite gels: Effects of ionic strengths. Food Chem 2020; 346:128956. [PMID: 33418414 DOI: 10.1016/j.foodchem.2020.128956] [Citation(s) in RCA: 29] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2020] [Revised: 10/31/2020] [Accepted: 12/23/2020] [Indexed: 01/20/2023]
Abstract
In this study, the rice glutelin (RG)/sugar beet pectin (SBP) composite gels were prepared by laccase induced cross-linking and subsequent heat treatment, and the effects of different calcium ion concentrations (0-400 mM) on the gelation, structural properties and microstructure of the RG/SBP composite gels were investigated. The results showed that the addition of 200 mM calcium ion could improve the rheological, textural properties and water holding capacity of the RG/SBP composite gels. The addition of SBP and calcium ions enhanced the hydrophobic interaction between RG molecules, thereby increased the gel properties of RG. The changes in Raman spectroscopy reflected the positive effect of the addition of SBP and calcium ions on the formation of a denser and more homogeneous protein gel, as evidenced by the results of scanning electron microscopy. Overall, SBP and calcium ions could be applied to the plant protein gel systems as gel-strengthening agents.
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Abstract
The native extractable arabinoxylans (AX) from wheat bran were cross-linked by the commercial laccase C (LccC) and self-produced laccases from Funalia trogii (LccFtr) and Pleurotus pulmonarius (LccPpu) (0.04 U/µg FA, each). Dynamic oscillation measurements of the 6% AX gels demonstrated a storage modulus of 9.4 kPa for LccC, 9.8 kPa for LccFtr, and 10.0 kPa for LccPpu. A loss factor ≤ 0.6 was recorded in the range from 20 to 80 Hz for all three laccases, and remained constant for four weeks of storage, when LccFtr and LccPpu were used. Arabinoxylan gel characteristics, including high water holding capacity, swelling ratio in saliva, and heat resistance indicated a covalently cross-linked network. Neither the mediator compounds caffeic acid and 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid (ABTS), nor citrus pectin, enhanced the elastic properties of the gels. Using laccases as an oxidant provided gels with a solid and stable texture, comparable in firmness to traditional gelatin gels. Thus, AX gels can be presented in the vegan, halal, and kosher food markets. They may also find use in pharmaceutical and other industrial applications.
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