1
|
Li M, Zhang C, Wang Z, Liu N, Wu R, Han J, Wei W, Blecker C, Zhang D. Simultaneous determination of advanced glycation end products and heterocyclic amines in roast/grilled meat by UPLC-MS/MS. Food Chem 2024; 447:138930. [PMID: 38503065 DOI: 10.1016/j.foodchem.2024.138930] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2023] [Revised: 02/26/2024] [Accepted: 03/01/2024] [Indexed: 03/21/2024]
Abstract
Advanced glycation end products (AGEs) and heterocyclic amines (HAs) are main harmful Maillard reaction products of meat products. Simultaneous quantification of both with high sensitivity, selectivity and accuracy remains a major challenge due to inconsistencies in their pre-treatment and instrumental methods and the different polarity of AGEs and HAs. We developed a method for the simultaneous determination of AGEs and HAs in roast/grilled meat by ultra-performance liquid chromatography coupled to tandem mass spectrometry (UPLC-MS/MS) using dynamic multiple reaction monitoring (D-MRM). The instrument parameters and pre-treatment method were optimized to achieve reasonably good separation and high response for the 11 target analytes within 8 min. From 10 to 200 ng/mL, the limits of detection (LODs) and limits of quantitation (LOQs) ranged from 0.3 to 5.5 μg/L and 0.9 to 6.3 μg/L, respectively, and the correlation coefficient (R2) was >0.99. It was acceptable to recoveries, standard deviations (RSDs), and matrix effects. Six types of roast/grilled meat samples were then tested using the developed method.
Collapse
Affiliation(s)
- Mingyu Li
- Integrated Laboratory of Processing Technology for Chinese Meat Dishes, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China; Gembloux Agro-Bio Tech, Unit of Food Science and Formulation, University of Liège, Avenue de la Faculté d'Agronomie 2, Gembloux B-5030, Belgium
| | - Chunjiang Zhang
- Integrated Laboratory of Processing Technology for Chinese Meat Dishes, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Zhenyu Wang
- Integrated Laboratory of Processing Technology for Chinese Meat Dishes, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Na Liu
- Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Ruiyun Wu
- Integrated Laboratory of Processing Technology for Chinese Meat Dishes, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Jiajing Han
- Integrated Laboratory of Processing Technology for Chinese Meat Dishes, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Wenhan Wei
- Integrated Laboratory of Processing Technology for Chinese Meat Dishes, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Christophe Blecker
- Gembloux Agro-Bio Tech, Unit of Food Science and Formulation, University of Liège, Avenue de la Faculté d'Agronomie 2, Gembloux B-5030, Belgium
| | - Dequan Zhang
- Integrated Laboratory of Processing Technology for Chinese Meat Dishes, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China.
| |
Collapse
|
2
|
Nahimana P, Bouaicha I, Chèné C, Karamoko G, Missbah El Idrissi M, Bakhy K, Abdelmoumen H, Blecker C, Karoui R. Physico-chemical, functional, and structural properties of un-defatted, cold and hot defatted yellow lupin protein isolates. Food Chem 2024; 437:137871. [PMID: 37922794 DOI: 10.1016/j.foodchem.2023.137871] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/09/2023] [Revised: 10/20/2023] [Accepted: 10/25/2023] [Indexed: 11/07/2023]
Abstract
This study investigates the structure, physico-chemical and functional properties of yellow lupin isolate protein (YLPI) obtained by different processes (conventional wet and purely aqueous fractionation) from un-defatted (YLPIU), and hot (YLPIHD) and cold (YLPICD) defatted flour. The defatting process modified the physical, structural and functional characteristics of lupin protein isolates. Indeed, a decrease of α-helix, free sulfhydryl groups amount and an increase of disulfide bond levels were observed for defatted samples, improving their emulsifying stability. The defatting process exposes the hydrophobic groups present within the YLPI, which increases total sulfhydryl content and protein surface hydrophobicity. Hot and cold defatting induced a decrease in turbidity, water-holding capacity, oil adsorption capacity, tapped and poured bulk densities. In addition, the defatting process changed the particle size of protein isolates that induced changes in their viscosity. Tryptophan spectra and protein surface hydrophobicity indicated that YLPICD and YLPIHD underwent structural conformational change during the defatting process.
Collapse
Affiliation(s)
- Paterne Nahimana
- Univ. Artois, Univ. Lille, Univ. Littoral Côte d'Opale, Univ. Picardie Jules Verne, Univ. de Liège, INRAE, Junia, UMR-T 1158, BioEcoAgro, F-62300 Lens, France; Microbiology and Molecular Biology Team, Center of Plant and Microbial Biotechnology, Biodiversity and Environment, Faculty of Sciences, Mohammed V University in Rabat, 4, Av. Ibn Battouta, 1014 Rabat, Morocco
| | - Inès Bouaicha
- Univ. Artois, Univ. Lille, Univ. Littoral Côte d'Opale, Univ. Picardie Jules Verne, Univ. de Liège, INRAE, Junia, UMR-T 1158, BioEcoAgro, F-62300 Lens, France
| | - Christine Chèné
- Adrianor, 1 rue Jacquart, F-62217 Tilloy Les Mofflaines, France
| | - Gaoussou Karamoko
- Univ. Artois, Univ. Lille, Univ. Littoral Côte d'Opale, Univ. Picardie Jules Verne, Univ. de Liège, INRAE, Junia, UMR-T 1158, BioEcoAgro, F-62300 Lens, France
| | - Mustapha Missbah El Idrissi
- Microbiology and Molecular Biology Team, Center of Plant and Microbial Biotechnology, Biodiversity and Environment, Faculty of Sciences, Mohammed V University in Rabat, 4, Av. Ibn Battouta, 1014 Rabat, Morocco
| | - Khadija Bakhy
- National Institute of Agricultural Research (INRA), Research Unit on Aromatic and Medicinal Plant, BP 6570, Rabat-Instituts, Rabat 10101, Morocco
| | - Hanaa Abdelmoumen
- Microbiology and Molecular Biology Team, Center of Plant and Microbial Biotechnology, Biodiversity and Environment, Faculty of Sciences, Mohammed V University in Rabat, 4, Av. Ibn Battouta, 1014 Rabat, Morocco
| | - Christophe Blecker
- Laboratory of Food Science and Formulation, Gembloux Agro-Bio Tech, Université de Liège, Passage des Déportés 2, Gembloux B-5030, Belgium
| | - Romdhane Karoui
- Univ. Artois, Univ. Lille, Univ. Littoral Côte d'Opale, Univ. Picardie Jules Verne, Univ. de Liège, INRAE, Junia, UMR-T 1158, BioEcoAgro, F-62300 Lens, France.
| |
Collapse
|
3
|
Huang C, Zhang D, Blecker C, Zhao Y, Xiang C, Wang Z, Li S, Chen L. Effects of phosphoglycerate kinase 1 and pyruvate kinase M2 on metabolism and physiochemical changes in postmortem muscle. Food Chem X 2024; 21:101125. [PMID: 38292674 PMCID: PMC10827398 DOI: 10.1016/j.fochx.2024.101125] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2023] [Revised: 12/17/2023] [Accepted: 01/04/2024] [Indexed: 02/01/2024] Open
Abstract
The objective of this work was to investigate the influence of phosphoglycerate kinase-1 (PGK1) and pyruvate kinase-M2 (PKM2) activity on glycolysis, myofibrillar proteins, calpain system, and apoptosis pathways of postmortem muscle. The activity of PGK1 and PKM2 was regulated by their inhibitors and activators to construct the postmortem glycolysis vitro model and then incubated at 4 °C for 24 h. The results showed that compared to PGK1 and PKM2 inhibitors groups, the addition of PGK1 and PKM2 activators could accelerate glycogen consumption, ATP and lactate production, while declining pH value. Moreover, the addition of PGK1 and PKM2 activators could increase desmin degradation, μ-calpain activity, and caspase-3 abundance. Interestingly, troponin-T degradation was significantly increased both in PKM2 inhibitor and activator groups. It was suggested that PGK1 and PKM2 might be used as robust indicators to regulate meat quality by affecting the glycolysis, myofibrillar proteins, μ-calpain and apoptosis pathways in postmortem muscle.
Collapse
Affiliation(s)
- Caiyan Huang
- Institute of Food Science and Technology, Chinese Academy of Agriculture Sciences, Key Laboratory of Agro-Products Quality & Safety Harvest, Storage, Transportation, Management and Control, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
- Gembloux Agro-Bio Tech, Unit of Food Science and Formulation, University of Liège, Avenue de la Faculté d’Agronomie 2, Gembloux B-5030, Belgium
| | - Dequan Zhang
- Institute of Food Science and Technology, Chinese Academy of Agriculture Sciences, Key Laboratory of Agro-Products Quality & Safety Harvest, Storage, Transportation, Management and Control, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Christophe Blecker
- Gembloux Agro-Bio Tech, Unit of Food Science and Formulation, University of Liège, Avenue de la Faculté d’Agronomie 2, Gembloux B-5030, Belgium
| | - Yingxin Zhao
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Alberta T6G 2P5, Canada
| | - Can Xiang
- Institute of Food Science and Biotechnology, Department of Flavor Chemistry, University of Hohenheim, Fruwirthstraße 12, 70599 Stuttgart, Germany
| | - Zhenyu Wang
- Institute of Food Science and Technology, Chinese Academy of Agriculture Sciences, Key Laboratory of Agro-Products Quality & Safety Harvest, Storage, Transportation, Management and Control, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Shaobo Li
- Institute of Food Science and Technology, Chinese Academy of Agriculture Sciences, Key Laboratory of Agro-Products Quality & Safety Harvest, Storage, Transportation, Management and Control, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Li Chen
- Institute of Food Science and Technology, Chinese Academy of Agriculture Sciences, Key Laboratory of Agro-Products Quality & Safety Harvest, Storage, Transportation, Management and Control, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| |
Collapse
|
4
|
Deng S, Liu J, Han D, Yang X, Liu H, Zhang C, Blecker C. Synchronous fluorescence detection of nitrite in meat products based on dual-emitting dye@MOF and its portable hydrogel test kit. J Hazard Mater 2024; 463:132898. [PMID: 37939561 DOI: 10.1016/j.jhazmat.2023.132898] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/04/2023] [Revised: 10/07/2023] [Accepted: 10/29/2023] [Indexed: 11/10/2023]
Abstract
A novel ratiometric fluorescent nanoprobe (Rh6G@UIO-66-NH2) was fabricated for efficient nitrite (NO2-) detection in the present study. When NO2- was introduced, it interacted with the amino groups on the surface of Rh6G@UIO-66-NH2, forming diazonium salts that led to the quenching of blue fluorescence. With this strategy, a good linear relationship between NO2- concentration and the fluorescent intensity ratio of the nanoprobe in the range of 1-100 μM was established, with a detection limit of 0.021 μM. This dual-readout nanosensor was applied to analyze the concentration of NO2- in real meat samples, achieving satisfactory recovery rates of 94.72-104.52%, highlighting the practical potential of this method. Furthermore, a portable Gel/Rh6G@UIO-66-NH2 hydrogel test kit was constructed for on-spot dual-mode detection of NO2-. This kit allows for convenient colorimetric analysis and fluorometric detection when used in conjunction with a smartphone. All the photos taken with the portable kit was converted into digital information using ImageJ software. It provides colorimetric and fluorescent visual detection of NO2- over a range of 0.1-1.5 mM, achieving a direct quantitative tool for NO2- identification. This methodology presents a promising strategy for NO2- detection and expands the application prospects for on-spot monitoring of food safety assessment.
Collapse
Affiliation(s)
- Siyang Deng
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China; University of Liège, Gembloux Agro-Bio Tech, Unit of Food Science and Formulation, Passage des Déportés 2, Gembloux B-5030, Belgium
| | - Junmei Liu
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China; University of Liège, Gembloux Agro-Bio Tech, Unit of Food Science and Formulation, Passage des Déportés 2, Gembloux B-5030, Belgium
| | - Dong Han
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Xinting Yang
- Research Center for Information Technology, Beijing Academy of Agricultural and Forestry Sciences, Beijing 100097, China; National Engineering Research Center for Information Technology in Agriculture, Beijing 100097, China
| | - Huan Liu
- Research Center for Information Technology, Beijing Academy of Agricultural and Forestry Sciences, Beijing 100097, China; National Engineering Research Center for Information Technology in Agriculture, Beijing 100097, China.
| | - Chunhui Zhang
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China.
| | - Christophe Blecker
- University of Liège, Gembloux Agro-Bio Tech, Unit of Food Science and Formulation, Passage des Déportés 2, Gembloux B-5030, Belgium
| |
Collapse
|
5
|
Lin H, Xu Y, Guan W, Zhao S, Li X, Zhang C, Blecker C, Liu J. The importance of supercooled stability for food during supercooling preservation: a review of mechanisms, influencing factors, and control methods. Crit Rev Food Sci Nutr 2023:1-15. [PMID: 37667834 DOI: 10.1080/10408398.2023.2248515] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 09/06/2023]
Abstract
Supercooling can preserve food in its original fresh state below its ice point temperature without freezing. However, the supercooled state is unstable in thermodynamics, state breakdown can occur at any moment, resulting in irregular and larger ice crystals formation, leading to food tissue damage, and loss of quality and nutrients. While the effectiveness of supercooling preservation has been verified in the lab and pilot scale tests, the stability of the supercooled state of food remains an open question, posing a limitation for larger industrial-scale application of supercooling preservation. Based on this background, this review presents the instability mechanisms of supercooling preservation and summarizes the factors such as food properties (e.g., material size, food components, specific surface area, and surface roughness) and preservation circumstances (e.g., cooling rate, temperature variation, and mechanical disturbance) that influence the stability of the supercooled state of food. The review also discusses novel techniques for enhancing the supercooling capacity and their limitations (e.g., precise temperature control and magnetic field). Further studies are necessary to comprehensively evaluate the effects of influence factors and supercooling technologies on supercooling, realizing the true sense of 'no-crystal' food products under subzero temperature preservation conditions in commercial applications.
Collapse
Affiliation(s)
- Hengxun Lin
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China
- Gembloux Agro-Bio Tech, University of Liège, Gembloux, Belgium
| | - Ying Xu
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Wenqiang Guan
- Tianjin Key Laboratory of Food Biotechnology, Tianjin University of Commerce, Tianjin, China
| | - Songsong Zhao
- Tianjin Key Laboratory of Refrigeration Technology, Tianjin University of Commerce, Tianjin, China
| | - Xia Li
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Chunhui Zhang
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China
| | | | - Jiqian Liu
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China
| |
Collapse
|
6
|
Huang C, Zhang D, Wang Z, Zhao Y, Blecker C, Li S, Zheng X, Chen L. Validation of protein biological markers of lamb meat quality characteristics based on the different muscle types. Food Chem 2023; 427:136739. [PMID: 37392625 DOI: 10.1016/j.foodchem.2023.136739] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2023] [Revised: 06/20/2023] [Accepted: 06/25/2023] [Indexed: 07/03/2023]
Abstract
This work investigated the ability of 8 potential biomarkers (phosphoglycerate kinase-1 (PGK1), pyruvate kinase-M2 (PKM2), phosphoglucomutase-1 (PGM1), β-enolase (ENO3, myosin-binding protein-C (MYBPC1), myosin regulatory light chain-2 (MYLPF), troponin C-1 (TNNC1) and troponin I-1 (TNNI1)) to characterize meat quality by analyzing their relative abundance and enzymatic activity. Two different meat quality groups (Quadriceps femoris (QF) and Longissimus thoracis (LT) muscles) were selected at 24 h postmortem from 100 lamb carcasses. The relative abundance of PKM2, PGK1, PGM1, ENO3, MYBPC1, MYLPF, and TNNI1 was significantly different between LT and QF muscle groups (P < 0.01). Moreover, PKM, PGK, PGM, and ENO activity in LT muscle group was significantly lower than that in QF muscle (P < 0.05). Suggesting that PKM2, PGK1, PGM1, ENO3, MYBPC1, MYLPF, and TNNI1 can be used as robust biomarkers of lamb meat quality, providing the reference for understanding the molecular mechanism of postmortem meat quality formation in future.
Collapse
Affiliation(s)
- Caiyan Huang
- Institute of Food Science and Technology, Chinese Academy of Agriculture Sciences, Key Laboratory of Agro-Products Quality & Safety Harvest, Storage, Transportation, Management and Control, Ministry of Agriculture and Rural Affairs, Beijing 100193, China; University of Liège, Gembloux Agro-Bio Tech, Unit of Food Science and Formulation, Avenue de la Faculté d'Agronomie 2, Gembloux B-5030, Belgium
| | - Dequan Zhang
- Institute of Food Science and Technology, Chinese Academy of Agriculture Sciences, Key Laboratory of Agro-Products Quality & Safety Harvest, Storage, Transportation, Management and Control, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Zhenyu Wang
- Institute of Food Science and Technology, Chinese Academy of Agriculture Sciences, Key Laboratory of Agro-Products Quality & Safety Harvest, Storage, Transportation, Management and Control, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Yingxin Zhao
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Alberta T6G 2P5, Canada
| | - Christophe Blecker
- University of Liège, Gembloux Agro-Bio Tech, Unit of Food Science and Formulation, Avenue de la Faculté d'Agronomie 2, Gembloux B-5030, Belgium
| | - Shaobo Li
- Institute of Food Science and Technology, Chinese Academy of Agriculture Sciences, Key Laboratory of Agro-Products Quality & Safety Harvest, Storage, Transportation, Management and Control, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Xiaochun Zheng
- Institute of Food Science and Technology, Chinese Academy of Agriculture Sciences, Key Laboratory of Agro-Products Quality & Safety Harvest, Storage, Transportation, Management and Control, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Li Chen
- Institute of Food Science and Technology, Chinese Academy of Agriculture Sciences, Key Laboratory of Agro-Products Quality & Safety Harvest, Storage, Transportation, Management and Control, Ministry of Agriculture and Rural Affairs, Beijing 100193, China.
| |
Collapse
|
7
|
Fan X, Guo H, Teng C, Yang X, Qin P, Richel A, Zhang L, Blecker C, Ren G. Supplementation of quinoa peptides alleviates colorectal cancer and restores gut microbiota in AOM/DSS-treated mice. Food Chem 2023; 408:135196. [PMID: 36535178 DOI: 10.1016/j.foodchem.2022.135196] [Citation(s) in RCA: 9] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2022] [Revised: 11/15/2022] [Accepted: 12/08/2022] [Indexed: 12/14/2022]
Abstract
Quinoa protein hydrolysate has been previously reported to exert anti-cancer effects in cultured colon cancer cells. Here, we investigated the effect of quinoa protein and its hydrolysate on an azoxymethane/dextran sulfate sodium (AOM/DSS)-induced mouse model of colorectal cancer (CRC) and examined its underlying mechanism using gut microbiota analysis and short chain fatty acids (SCFAs) production analysis. Our results showed that quinoa protein or its hydrolysate mitigated the clinical symptoms of CRC and increased SCFAs contents in colon tissues. Moreover, administration of quinoa protein or its hydrolysate partially alleviated gut microbiota dysbiosis in CRC mice by decreasing the abundance of pathogenic bacteria and increasing the abundance of probiotics. Additionally, PICRUSt analysis revealed that the functional profile of gut microbiota in the quinoa protein treated groups was more similar to that of the control group. These findings indicated that the modulation of gut microbiota by quinoa protein diet intervention may ameliorate AOM/DSS-induced CRC.
Collapse
Affiliation(s)
- Xin Fan
- Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, Beijing 100081, China; School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China; Department of Food Science and Formulation, Gembloux Agro-Bio Tech, University of Liège, Gembloux, Belgium
| | - Huimin Guo
- Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, Beijing 100081, China; Biotechnology Research Institute, Shanghai Academy of Agricultural Sciences, Shanghai 201106, China; Laboratory of Biomass and Green Technologies, Gembloux Agro-Bio Tech, University of Liège, Gembloux, Belgium
| | - Cong Teng
- Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Xiushi Yang
- Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Peiyou Qin
- Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Aurore Richel
- Laboratory of Biomass and Green Technologies, Gembloux Agro-Bio Tech, University of Liège, Gembloux, Belgium
| | - Lizhen Zhang
- School of Life Science, Key Laboratory of Chemical Biology and Molecular Engineering of Ministry of Education, Shanxi University, Taiyuan 030006, China.
| | - Christophe Blecker
- Department of Food Science and Formulation, Gembloux Agro-Bio Tech, University of Liège, Gembloux, Belgium.
| | - Guixing Ren
- Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, Beijing 100081, China; School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China; School of Life Science, Key Laboratory of Chemical Biology and Molecular Engineering of Ministry of Education, Shanxi University, Taiyuan 030006, China.
| |
Collapse
|
8
|
Huang C, Blecker C, Chen L, Xiang C, Zheng X, Wang Z, Zhang D. Integrating identification and targeted proteomics to discover the potential indicators of postmortem lamb meat quality. Meat Sci 2023; 199:109126. [PMID: 36736126 DOI: 10.1016/j.meatsci.2023.109126] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/16/2022] [Revised: 12/14/2022] [Accepted: 01/19/2023] [Indexed: 01/24/2023]
Abstract
The aim of this study was to identify the potential indicators of lamb meat quality by TMT and PRM-based proteomics combined with bioinformatic analysis. Lamb muscles were divided into three different meat quality groups (high, middle and low) according to tenderness (shear force, MFI value), colour (a* value, R630/580), and water-holding capacity (cooking loss, drip loss) at 24 h postmortem. The results showed that the abundance of phosphoglycerate kinase 1 (PGK1), β-enolase (ENO3), myosin-binding protein C (MYBPC1) and myosin regulatory light chain 2 (MYLPF) was significantly different in the three groups and could be used as potential indicators to characterize meat quality. Moreover, the postmortem processes of glycolysis, oxidative phosphorylation, and muscle contraction remarkably changed in different groups, and were the key biological pathways influencing meat quality. Overall, this study depicted the proteomic landscape of meat that furthers our understanding of the molecular mechanism of meat quality and provides a reference for developing non-destructive detection technology for meat quality.
Collapse
Affiliation(s)
- Caiyan Huang
- Institute of Food Science and Technology, Chinese Academy of Agriculture Sciences, Key Laboratory of Agro-Products Quality & Safety Harvest, Storage, Transportation, Management and Control, Ministry of Agriculture and Rural Affairs, Beijing 100193, China; University of Liège, Gembloux Agro-Bio Tech, Unit of Food Science and Formulation, Avenue de la Faculté d'Agronomie 2, Gembloux B-5030, Belgium
| | - Christophe Blecker
- University of Liège, Gembloux Agro-Bio Tech, Unit of Food Science and Formulation, Avenue de la Faculté d'Agronomie 2, Gembloux B-5030, Belgium
| | - Li Chen
- Institute of Food Science and Technology, Chinese Academy of Agriculture Sciences, Key Laboratory of Agro-Products Quality & Safety Harvest, Storage, Transportation, Management and Control, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Can Xiang
- Institute of Food Science and Technology, Chinese Academy of Agriculture Sciences, Key Laboratory of Agro-Products Quality & Safety Harvest, Storage, Transportation, Management and Control, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Xiaochun Zheng
- Institute of Food Science and Technology, Chinese Academy of Agriculture Sciences, Key Laboratory of Agro-Products Quality & Safety Harvest, Storage, Transportation, Management and Control, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Zhenyu Wang
- Institute of Food Science and Technology, Chinese Academy of Agriculture Sciences, Key Laboratory of Agro-Products Quality & Safety Harvest, Storage, Transportation, Management and Control, Ministry of Agriculture and Rural Affairs, Beijing 100193, China.
| | - Dequan Zhang
- Institute of Food Science and Technology, Chinese Academy of Agriculture Sciences, Key Laboratory of Agro-Products Quality & Safety Harvest, Storage, Transportation, Management and Control, Ministry of Agriculture and Rural Affairs, Beijing 100193, China.
| |
Collapse
|
9
|
Cremer G, Danthine S, Van Hoed V, Dombree A, Laveaux AS, Damblon C, Karoui R, Blecker C. Variability in the substitution pattern of hydroxypropyl cellulose affects its physico-chemical properties. Heliyon 2023; 9:e13604. [PMID: 36879748 PMCID: PMC9984446 DOI: 10.1016/j.heliyon.2023.e13604] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2022] [Revised: 02/04/2023] [Accepted: 02/06/2023] [Indexed: 02/11/2023] Open
Abstract
Hydroxypropyl cellulose (HPC) is a water-soluble polymer with many applications in food, pharmaceutical, medical, or paints industries. Past studies have reported that differences in functionality can occur between products of similar pharmaceutical grades. Understanding the origin of these differences is a major challenge for the industry. In this work, the structure and physico-chemical properties of several HPC samples of the same commercial grade were studied. Structural analysis by NMR and enzymatic hydrolysis were performed to study molar substitution and distribution of substituents along the polymer chain respectively. Water-polymer interactions, surface properties as well as rheological and thermal behavior were characterized to tentatively correlate them with the structure, and gain new insights into the structure-function relationship of this polymer. The differences in structure revealed between the samples affect their properties. The unexpected behavior of one sample was attributed to a more heterogeneous substitution pattern, with the coexistence of highly and weakly substituted regions along the same polymer chain. The more block-like distribution of substituents has a great effect on the clouding behavior and surface tension reduction ability of the polymer.
Collapse
Affiliation(s)
- Gilles Cremer
- Laboratory of Food Science and Formulation, GxABT, University of Liege, Belgium
| | - Sabine Danthine
- Laboratory of Food Science and Formulation, GxABT, University of Liege, Belgium
| | | | | | | | - Christian Damblon
- MolSys Research Unit, Faculty of Sciences, University of Liege, Belgium
| | - Romdhane Karoui
- Univ. Artois, Univ. Lille, Univ. Littoral Côte D'Opale, Univ. Picardie Jules Verne, Univ. of Liege, INRAE, Junia, UMR-T 1158, BioEcoAgro, F-62300, Lens, France
| | - Christophe Blecker
- Laboratory of Food Science and Formulation, GxABT, University of Liege, Belgium
| |
Collapse
|
10
|
Ma S, Liang X, Chen P, Wang J, Gu X, Qin Y, Blecker C, Xue M. A new single-cell protein from Clostridium autoethanogenum as a functional protein for largemouth bass ( Micropterus salmoides). Anim Nutr 2022; 10:99-110. [PMID: 35647322 PMCID: PMC9130504 DOI: 10.1016/j.aninu.2022.04.005] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/14/2021] [Revised: 01/20/2022] [Accepted: 04/12/2022] [Indexed: 11/17/2022]
Abstract
Clostridium autoethanogenum protein (CAP) is a new single-cell protein source originating from inactivated bacteria. An in vitro digestion experiment and an 8-wk growth experiment were conducted to evaluate the molecular weight distribution of the CAP hydrolysate, and the effects of dietary CAP levels on the growth performance, plasma parameters, hepatic and intestinal health, and the diversity of gut-adherent microbiota of largemouth bass (Micropterus salmoides). The fish (initial body weight of 47.99 ± 0.01 g) were fed diets where CAP gradually replaced 0% (CAP0), 12.5% (CAP12.5), 25% (CAP25), 37.5% (CAP37.5) and 50% (CAP50) of low-temperature steam dried anchovy fish meal (LTFM) in the diet. Results showed that the content of peptides below 1,000 Da in the CAP hydrolysate (0.56 mg/mL) was higher than that of the LTFM hydrolysate (0.48 mg/mL). Dietary CAP inclusion had no negative effect on growth performance, while whole-body lipid content significantly reduced in the CAP25 and CAP50 groups (P < 0.05). The plasma alanine aminotransferase activities and triglyceride concentrations in the CAP inclusion groups were significantly lower than those in the CAP0 group (P < 0.05). The plasma aspartate aminotransferase activity was significantly reduced in the CAP37.5 group (P < 0.05). The richness and diversity of the gut-adhesive microbiota and the proportion of Clostridium sensu stricto 12 in the CAP50 group were significantly higher than those in the CAP0 group (P < 0.05). Dietary CAP inclusion inhibited inflammatory responses by down-regulating the mRNA levels of interleukin 1β (IL1β), IL10 and transforming growth factor β1 (P < 0.05) in the liver. The mRNA levels of acetyl-CoA carboxylase 1 were significantly down-regulated in the CAP12.5, CAP25 and CAP37.5 groups (P < 0.05), while that of fatty acid synthase was significantly down-regulated in the CAP50 group (P < 0.05). These results demonstrate that dietary CAP inclusion could improve the hepatic and intestinal health of largemouth bass, and can be helpful to further develop CAP as a functional feed ingredient.
Collapse
Affiliation(s)
- Shifeng Ma
- National Aquafeed Safety Assessment Center, Institute of Feed Research, Chinese Academy of Agricultural Sciences, Beijing, 100081, China
- Food Science and Formulation, University of Liège, Gembloux Agro-Bio Tech, Avenue de la Faculté d’ Agronomie, 2B, B-5030, Gembloux, Belgium
| | - Xiaofang Liang
- National Aquafeed Safety Assessment Center, Institute of Feed Research, Chinese Academy of Agricultural Sciences, Beijing, 100081, China
| | - Pei Chen
- National Aquafeed Safety Assessment Center, Institute of Feed Research, Chinese Academy of Agricultural Sciences, Beijing, 100081, China
| | - Jie Wang
- National Aquafeed Safety Assessment Center, Institute of Feed Research, Chinese Academy of Agricultural Sciences, Beijing, 100081, China
| | - Xu Gu
- National Aquafeed Safety Assessment Center, Institute of Feed Research, Chinese Academy of Agricultural Sciences, Beijing, 100081, China
| | - Yuchang Qin
- Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing, 100193, China
| | - Christophe Blecker
- Food Science and Formulation, University of Liège, Gembloux Agro-Bio Tech, Avenue de la Faculté d’ Agronomie, 2B, B-5030, Gembloux, Belgium
- Corresponding authors.
| | - Min Xue
- National Aquafeed Safety Assessment Center, Institute of Feed Research, Chinese Academy of Agricultural Sciences, Beijing, 100081, China
- Corresponding authors.
| |
Collapse
|
11
|
Ghribi AM, Gafsi IM, Blecker C, Attia H, Bouaziz MA, Besbes S. Cynara cardunculus
as a potential source of milk coagulating protease: Effects on physical properties of cow's milk. Food Sci Nutr 2022; 10:3855-3864. [PMID: 36348785 PMCID: PMC9632194 DOI: 10.1002/fsn3.2981] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2021] [Revised: 07/04/2022] [Accepted: 07/05/2022] [Indexed: 11/17/2022] Open
Abstract
In the present research study, Cynara cardunculus (wild cardoon) flowers were blended and extracted using different types of buffers (phosphate buffer; citrate buffer and distilled water) for different maceration times. The most reliable, quick and efficient buffer was found to be phosphate (pH = 6.5) with a 6‐h maceration time, which was used throughout this study. C. cardunculus extract (CE) was found to have high clotting and proteolytic activities. The extracted enzyme was found to be very stable against a wide range of pH values as well as of temperature. The formation of milk gels prepared in the presence of CE with different types of milk was evaluated using dynamic rheology and Turbiscan. The evolution of both elastic (G′) and viscous (G″) moduli was monitored with time. The values of the whole milk enriched with milk powder gels were higher. Coagulum stability was evaluated using Turbiscan. The textural properties and the curd‐firming rate of coagulum were also determined. In conclusion, the prepared CE could be an efficient milk‐clotting agent in the production of dairy products.
Collapse
Affiliation(s)
- Abir Mokni Ghribi
- Ecole Nationale d'Ingénieurs de Sfax, Laboratoire Analyse Université de Sfax Sfax Tunisie
| | - Ines Makhlouf Gafsi
- Ecole Nationale d'Ingénieurs de Sfax, Laboratoire Analyse Université de Sfax Sfax Tunisie
| | - Christophe Blecker
- Gembloux Agro Bio‐Tech, Unité de Technologie des Industries Agro‐Alimentaires, passage des Déportés 2 Université de Liège Gembloux Belgium
| | - Hamadi Attia
- Ecole Nationale d'Ingénieurs de Sfax, Laboratoire Analyse Université de Sfax Sfax Tunisie
| | - Mohamed Ali Bouaziz
- Ecole Nationale d'Ingénieurs de Sfax, Laboratoire Analyse Université de Sfax Sfax Tunisie
| | - Souhail Besbes
- Ecole Nationale d'Ingénieurs de Sfax, Laboratoire Analyse Université de Sfax Sfax Tunisie
- Gembloux Agro Bio‐Tech, Unité de Technologie des Industries Agro‐Alimentaires, passage des Déportés 2 Université de Liège Gembloux Belgium
| |
Collapse
|
12
|
Qian S, Li X, Liu C, Zhang C, Blecker C. Proteomic changes involved in water holding capacity of frozen bovine longissimus dorsi muscles based on DIA strategy. J Food Biochem 2022; 46:e14330. [PMID: 35848392 DOI: 10.1111/jfbc.14330] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2022] [Revised: 05/24/2022] [Accepted: 06/15/2022] [Indexed: 11/29/2022]
Abstract
As freeze/thaw procedure leads to inevitable drip loss, elucidation of mechanism on dynamic changes in water holding capacity (WHC) of muscle is urgently needed. In this study, the proteomic profile by DIA-based strategy, muscle microstructure, water mobility, and WHC indices of bovine longissimus dorsi muscles were investigated under different freezing conditions as well as the correlations among them. Results indicated that slow freezing (SF) sample exhibited significantly higher water mobility, thaw loss, total loss, and shear force value than the samples subjected to fast freezing (FF) and non-frozen control (CON). According to the protein profile, we have identified 272 differential abundance proteins (DAPs), in which more significant proteome changes were found in SF/CON samples as compared with FF/CON. Among the 132 DAPs in FF/SF comparison, correlation analysis revealed that MYL3, DES, SYNE2, EXR, RPL35A, RPS6, and Hsp40 were closely correlated with T23 , thaw loss, and total loss. Accordingly, we considered those seven proteins as potential biomarkers related to WHC of frozen muscle. Our study should give a further understanding on mechanisms behind the various WHC of muscle when subjected to different freezing conditions. PRACTICAL APPLICATIONS: Freezing plays a key role in the preservation method for meat and meat products. However, the drip loss during freezing and subsequent thawing procedure causes considerable economic and nutritional losses. To minimize the losses, elucidation of mechanism on the mechanism of thaw loss formation is urgently needed. DIA-based proteomics is a novel, robust method that provides further understanding on the mechanisms behind the dynamic changes in water holding capacity of muscle. The screened protein biomarkers in frozen muscle would play key roles in the development of WHC, especially for the thaw loss formation. Through this perspective, we can explain the origin of thaw loss and the variation under different freezing conditions, which should provide the meat industries with theoretical basis for reducing losses.
Collapse
Affiliation(s)
- Shuyi Qian
- Chinese Academy of Agricultural Sciences, Institute of Food Science and Technology, Beijing, China.,Unit of Food Science and Formulation, Gembloux Agro-Bio Tech, University of Liège, Gembloux, Belgium
| | - Xia Li
- Chinese Academy of Agricultural Sciences, Institute of Food Science and Technology, Beijing, China
| | - Chengjiang Liu
- Institute of Agro-Products Processing Science and Technology, Xinjiang Academy of Agricultural and Reclamation Science, Shihezi, China
| | - Chunhui Zhang
- Chinese Academy of Agricultural Sciences, Institute of Food Science and Technology, Beijing, China
| | - Christophe Blecker
- Unit of Food Science and Formulation, Gembloux Agro-Bio Tech, University of Liège, Gembloux, Belgium
| |
Collapse
|
13
|
Huang C, Ijaz M, Chen L, Xiang C, Liang C, Li X, Blecker C, Wang Z, Zhang D. Effect of chilling rate on heat shock proteins abundance, myofibrils degradation and caspase‐3 activity in postmortem muscles. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15985] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Caiyan Huang
- Institute of Food Science and Technology Chinese Academy of Agriculture Sciences, Key Laboratory of Agro‐Products Quality & Safety Harvest, Storage, Transportation, Management and Control, Ministry of Agriculture and Rural Affairs, Beijing 100193 China
- University of Liège Gembloux Agro‐Bio Tech, Unit of Food Science and Formulation, Passage d es Déportés 2, Gembloux B‐5030 Belgium
| | - Muawuz Ijaz
- Department of Animal Sciences, CVAS‐Jhang 35200 University of Veterinary and Animal Sciences 54000 Lahore Pakistan
| | - Li Chen
- Institute of Food Science and Technology Chinese Academy of Agriculture Sciences, Key Laboratory of Agro‐Products Quality & Safety Harvest, Storage, Transportation, Management and Control, Ministry of Agriculture and Rural Affairs, Beijing 100193 China
| | - Can Xiang
- Institute of Food Science and Technology Chinese Academy of Agriculture Sciences, Key Laboratory of Agro‐Products Quality & Safety Harvest, Storage, Transportation, Management and Control, Ministry of Agriculture and Rural Affairs, Beijing 100193 China
| | - Ce Liang
- Institute of Food Science and Technology Chinese Academy of Agriculture Sciences, Key Laboratory of Agro‐Products Quality & Safety Harvest, Storage, Transportation, Management and Control, Ministry of Agriculture and Rural Affairs, Beijing 100193 China
| | - Xin Li
- Institute of Food Science and Technology Chinese Academy of Agriculture Sciences, Key Laboratory of Agro‐Products Quality & Safety Harvest, Storage, Transportation, Management and Control, Ministry of Agriculture and Rural Affairs, Beijing 100193 China
| | - Christophe Blecker
- University of Liège Gembloux Agro‐Bio Tech, Unit of Food Science and Formulation, Passage d es Déportés 2, Gembloux B‐5030 Belgium
| | - Zhenyu Wang
- Institute of Food Science and Technology Chinese Academy of Agriculture Sciences, Key Laboratory of Agro‐Products Quality & Safety Harvest, Storage, Transportation, Management and Control, Ministry of Agriculture and Rural Affairs, Beijing 100193 China
| | - Dequan Zhang
- Institute of Food Science and Technology Chinese Academy of Agriculture Sciences, Key Laboratory of Agro‐Products Quality & Safety Harvest, Storage, Transportation, Management and Control, Ministry of Agriculture and Rural Affairs, Beijing 100193 China
| |
Collapse
|
14
|
Hong J, Mu T, Sun H, Blecker C, Richel A. Photoprotective effects of sweet potato leaf polyphenols and caffeic acid against UV-induced skin-damage in BALB/C nude mice. Food Funct 2022; 13:7075-7087. [PMID: 35695741 DOI: 10.1039/d2fo00425a] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
This study aimed at clarifying the mechanism by which sweet potato leaf polyphenols (SPLPs) ameliorate ultraviolet (UV) radiation damage, using the BALB/c hairless female mouse model. The moisture and hydroxyproline (HYP) contents of the model mouse skin and the thickness of the epidermis and dermis were determined by staining and histological examination. Anti-oxidative enzyme activities, malondialdehyde (MDA) content, and protein carbonyl content in skin tissue and serum were investigated. Expression of inflammatory markers and mitogen-activated protein kinase signaling pathways were evaluated. Topical caffeic acid at 30 mg kg-1 most strongly inhibited the decrease in skin moisture, HYP content, and the thickening of the epidermis. Topical SPLP at 100 mg kg-1 most significantly inhibited the dermal thickening, increased the activities of the superoxide dismutase, catalase as well as glutathione peroxidase, and decreased the content of serum MDA and protein carbonyls markedly. Furthermore, the topical SPLP suppressed the UV-induced rise in the inflammatory markers MMP-1, TNF-α, and NF-κB, and alleviated phosphorylation levels of the stress-signaling proteins JNK and p38. Thus, topical SPLP provided the best overall protection for mouse skin from UV-induced damage.
Collapse
Affiliation(s)
- Jingyang Hong
- Laboratory of Food Chemistry and Nutrition Science, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, No. 2 Yuan Ming Yuan West Road, Haidian District, P.O. Box 5109, Beijing 100193, China. .,University of Liège, Gembloux Agro-Bio Tech, Department of Food Science and Formulation, Gembloux Agro-Bio Tech, Université de Liège, Passage des Déportés 2, Gembloux, Belgium.,University of Liège, Gembloux Agro-Bio Tech, Biological and Industrial Chemistry Unit, Passage des Déportés, 2, 5030 Gembloux, Belgium
| | - Taihua Mu
- Laboratory of Food Chemistry and Nutrition Science, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, No. 2 Yuan Ming Yuan West Road, Haidian District, P.O. Box 5109, Beijing 100193, China.
| | - Hongnan Sun
- Laboratory of Food Chemistry and Nutrition Science, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, No. 2 Yuan Ming Yuan West Road, Haidian District, P.O. Box 5109, Beijing 100193, China.
| | - Christophe Blecker
- University of Liège, Gembloux Agro-Bio Tech, Department of Food Science and Formulation, Gembloux Agro-Bio Tech, Université de Liège, Passage des Déportés 2, Gembloux, Belgium
| | - Aurore Richel
- University of Liège, Gembloux Agro-Bio Tech, Biological and Industrial Chemistry Unit, Passage des Déportés, 2, 5030 Gembloux, Belgium
| |
Collapse
|
15
|
Chen J, Sun H, Mu T, Blecker C, Richel A, Richard G, Jacquet N, Haubruge E, Goffin D. Effect of temperature on rheological, structural, and textural properties of soy protein isolate pastes for 3D food printing. J FOOD ENG 2022. [DOI: 10.1016/j.jfoodeng.2021.110917] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
|
16
|
Bchir B, Karoui R, Danthine S, Blecker C, Besbes S, Attia H. Date, Apple, and Pear By-Products as Functional Ingredients in Pasta: Cooking Quality Attributes and Physicochemical, Rheological, and Sensorial Properties. Foods 2022; 11:foods11101393. [PMID: 35626963 PMCID: PMC9140202 DOI: 10.3390/foods11101393] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/02/2021] [Revised: 10/28/2021] [Accepted: 10/31/2021] [Indexed: 02/05/2023] Open
Abstract
This study aims to evaluate the impact of incorporating pear, date, and apple by-products on pasta properties. Pasta properties including cooking quality, texture, color, rheology, thermal gelling, and microstructural characteristics were evaluated. Common wheat flour was substituted by 0, 2.5, 5, 7, and 10 g/100 g of by-products. To choose the best-suited substitute of flour for the preparation of pasta, the sensorial properties of pasta were investigated. Interrelationships between all the physicochemical parameters were investigated using multiple factor analysis. We also studied the impact of storage (7, 15, and 30 days) on the physicochemical proprieties of pasta. The results revealed that the chemical composition of pasta elaborated with by-products was characterized by higher energy (~386 Kcal) and fiber content (~13%) than the control pasta. Generally, materials added to the durum wheat pasta reduce optimum cooking time, adhesiveness, and extensibility, and enhance the swelling index, cooking loss, cooking water absorption, water activity, firmness, and tenacity of pasta. Cooked pasta samples were significantly (p < 0.05) darker (L*) and greener (-a*) than the control pasta. Increasing the rate of by-products from 2.5% to 10% principally altered the texture and structure of pasta. Scanning electron microscopy analysis showed that the inclusion of by-products into pasta leads to a disruption of the protein matrix. A practical formulation (2.5% of by-products) can be selected, since a significant difference was detected between overall acceptability scores. Grouping the variables in the principal component analysis plot showed that pasta samples can be divided into three groups. Each group was correlated by a specific variable. A significant modification of the physical parameters of pasta was observed after 30 days of storage.
Collapse
Affiliation(s)
- Brahim Bchir
- Laboratory of Analysis Valorization and Food Safety, National Engineering School of Sfax, University of Sfax, Sfax BP W-3038, Tunisia; (S.B.); (H.A.)
- Higher Institute of Biotechnology of Monastir, University of Monastir, Avenue Taher Hadded BP 74, Monastir 5000, Tunisia
- Correspondence: ; Tel.: +216-53-440-380
| | - Romdhane Karoui
- Univ. Artois, Univ. Lille, Univ. Littoral Côte D’Opale, Univ. Picardie Jules Verne, Univ. de Liège, INRAE, Junia, UMR-T 1158, BioEcoAgro, F-62300 Lens, France;
| | - Sabine Danthine
- Laboratory of Food Science and Formulation, Gembloux Agro-Bio Tech, University of Liège, Passage des Déportés 2 B, B-5030 Gembloux, Belgium; (S.D.); (C.B.)
| | - Christophe Blecker
- Laboratory of Food Science and Formulation, Gembloux Agro-Bio Tech, University of Liège, Passage des Déportés 2 B, B-5030 Gembloux, Belgium; (S.D.); (C.B.)
| | - Souhail Besbes
- Laboratory of Analysis Valorization and Food Safety, National Engineering School of Sfax, University of Sfax, Sfax BP W-3038, Tunisia; (S.B.); (H.A.)
| | - Hamadi Attia
- Laboratory of Analysis Valorization and Food Safety, National Engineering School of Sfax, University of Sfax, Sfax BP W-3038, Tunisia; (S.B.); (H.A.)
| |
Collapse
|
17
|
Huang Y, Fan B, Lei N, Xiong Y, Liu Y, Tong L, Wang F, Maesen P, Blecker C. Selenium Biofortification of Soybean Sprouts: Effects of Selenium Enrichment on Proteins, Protein Structure, and Functional Properties. Front Nutr 2022; 9:849928. [PMID: 35592631 PMCID: PMC9113265 DOI: 10.3389/fnut.2022.849928] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/06/2022] [Accepted: 04/04/2022] [Indexed: 11/20/2022] Open
Abstract
Selenium (Se) biofortification during germination is an efficient method for producing Se-enriched soybean sprouts; however, few studies have investigated Se distribution in different germinated soybean proteins and its effects on protein fractions. Herein, we examined Se distribution and speciation in the dominant proteins 7S and 11S of raw soybean (RS), germinated soybean (GS), and germinated soybean with Se biofortification (GS-Se). The effects of germination and Se treatment on protein structure, functional properties, and antioxidant capacity were also determined. The Se concentration in GS-Se was 79.8-fold higher than that in GS. Selenomethionine and methylselenocysteine were the dominant Se species in GS-Se, accounting for 41.5–80.5 and 19.5–21.2% of the total Se with different concentrations of Se treatment, respectively. Se treatment had no significant effects on amino acids but decreased methionine in 11S. In addition, the α-helix contents decreased as the Se concentration increased; the other structures showed no significant changes. The Se treatment also had no significant effects on the water and oil-holding capacities in protein but increased the foaming capacity and emulsion activity index (EAI) of 7S, but only the EAI of 11S. The Se treatment also significantly increased the antioxidant capacity in 7S but not in 11S. This study indicates that the dominant proteins 7S and 11S have different Se enrichment abilities, and the protein structures, functional properties, and antioxidant capacity of GS can be altered by Se biofortification.
Collapse
Affiliation(s)
- Yatao Huang
- Key Laboratory of Agro-Products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China
- Department of Food Science and Formulation, Bureau d'études Environnement et Analyses (BEAGx), Gembloux Agro-Bio Tech, Université de Liège, Gembloux, Belgium
| | - Bei Fan
- Key Laboratory of Agro-Products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Ningyu Lei
- Key Laboratory of Agro-Products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Yangyang Xiong
- Key Laboratory of Agro-Products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Yanfang Liu
- Key Laboratory of Agro-Products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Litao Tong
- Key Laboratory of Agro-Products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Fengzhong Wang
- Key Laboratory of Agro-Products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China
- *Correspondence: Fengzhong Wang
| | - Philippe Maesen
- Department of Food Science and Formulation, Bureau d'études Environnement et Analyses (BEAGx), Gembloux Agro-Bio Tech, Université de Liège, Gembloux, Belgium
- Philippe Maesen
| | - Christophe Blecker
- Department of Food Science and Formulation, Bureau d'études Environnement et Analyses (BEAGx), Gembloux Agro-Bio Tech, Université de Liège, Gembloux, Belgium
- Christophe Blecker
| |
Collapse
|
18
|
Maes C, Abir S, Jacquet P, De Clerck C, Blecker C, Bouquillon S, Fauconnier ML. Cinnamomum zeylanicum Essential Oil Formulation with Poly(propylene imine) Dendrimers with Surface-Grafted Glycerol: Release Kinetics of trans-Cinnamaldehyde and Germination Inhibition Effects. J Agric Food Chem 2022; 70:5177-5185. [PMID: 35435666 DOI: 10.1021/acs.jafc.1c07472] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/14/2023]
Abstract
The Third-generation glycerodendrimer polypropylenimine (GD-PPI-3) can be used in an aqueous formulation of Cinnamomum zeylanicum essential oil (CEO). The purpose was to give an overview of this innovative method of retaining and releasing essential oils. The formulation consisted of 366 min stirring at 1735 rpm of the aqueous solution of 2 mM GD-PPI-3 with CEO. Some physicochemical properties of these formulations, as well as the release of trans-cinnamaldehyde, have been studied. A bimodal distribution and no concentration or aging effect were observed by optical microscopy. Moreover, the release kinetics showed the retention of volatile molecules in solution under various environmental conditions. The release profile was characterized by an initial burst followed by a steady release. The dendrimers allowed us to reduce this initial burst and extended the release by at least 15 h. In addition, the herbicidal effect was evaluated: inhibition of Arabidopsis thaliana seed germination was obtained for 7 days with a formulation of 12.5 mg/L CEO in a closed space and 360 mg/L CEO in an open space.
Collapse
Affiliation(s)
- Chloë Maes
- Institut de Chimie Moléculaire de Reims, UMR CNRS 7312, Université Reims-Champagne-Ardenne, UFR Sciences, BP 1039 boîte 44, 51687 Reims Cedex 2, France
- Laboratoire de Chimie des Molécules Naturelles, Gembloux Agro-Bio Tech, Université de Liège, 5030 Gembloux, Belgium
| | - Soleiman Abir
- Laboratoire de Chimie des Molécules Naturelles, Gembloux Agro-Bio Tech, Université de Liège, 5030 Gembloux, Belgium
| | - Pierre Jacquet
- Laboratoire de Chimie des Molécules Naturelles, Gembloux Agro-Bio Tech, Université de Liège, 5030 Gembloux, Belgium
| | - Caroline De Clerck
- AgricultureIsLife, Gembloux Agro-Bio Tech, Université de Liège, 5030 Gembloux, Belgium
| | - Christophe Blecker
- Laboratoire de Science des Aliments et Formulation, Gembloux Agro-Bio Tech, Université de Liège, Avenue de la Faculté d'Agronomie 2B, 5030 Gembloux, Belgium
| | - Sandrine Bouquillon
- Institut de Chimie Moléculaire de Reims, UMR CNRS 7312, Université Reims-Champagne-Ardenne, UFR Sciences, BP 1039 boîte 44, 51687 Reims Cedex 2, France
| | - Marie-Laure Fauconnier
- Laboratoire de Chimie des Molécules Naturelles, Gembloux Agro-Bio Tech, Université de Liège, 5030 Gembloux, Belgium
| |
Collapse
|
19
|
Huang Y, Lei N, Xiong Y, Liu Y, Tong L, Wang F, Fan B, Maesen P, Blecker C. Influence of Selenium Biofortification of Soybeans on Speciation and Transformation during Seed Germination and Sprouts Quality. Foods 2022; 11:foods11091200. [PMID: 35563923 PMCID: PMC9104096 DOI: 10.3390/foods11091200] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2022] [Revised: 04/13/2022] [Accepted: 04/19/2022] [Indexed: 01/19/2023] Open
Abstract
Selenium (Se) biofortification during seed germination is important not only to meet nutritional demands but also to prevent Se-deficiency-related diseases by producing Se-enriched foods. In this study, we evaluated effects of Se biofortification of soybeans on the Se concentration, speciation, and species transformation as well as nutrients and bioactive compounds in sprouts during germination. Soybean (Glycine max L.) seedlings were cultivated in the dark in an incubator with controlled temperature and water conditions and harvested at different time points after soaking in Se solutions (0, 5, 10, 20, 40, and 60 mg/L). Five Se species and main nutrients in the sprouts were determined. The total Se content increased by 87.3 times, and a large portion of inorganic Se was transformed into organic Se during 24 h of germination, with 89.3% of the total Se was bound to soybean protein. Methylselenocysteine (MeSeCys) and selenomethionine (SeMet) were the dominant Se species, MeSeCys decreased during the germination, but SeMet had opposite trend. Se biofortification increased contents of total polyphenol and isoflavonoid compounds and amino acids (both total and essential), especially in low-concentration Se treatment. In conclusion, Se-enriched soybean sprouts have promising potential for Se supplementation and as functional foods.
Collapse
Affiliation(s)
- Yatao Huang
- Key Laboratory of Agro-Products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China; (Y.H.); (N.L.); (Y.X.); (Y.L.); (L.T.); (B.F.)
- Gembloux Agro-Bio Tech, Department of Food Science and Formulation, TERRA Research Centre, University of Liege, 5030 Gembloux, Belgium; (P.M.); (C.B.)
| | - Ningyu Lei
- Key Laboratory of Agro-Products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China; (Y.H.); (N.L.); (Y.X.); (Y.L.); (L.T.); (B.F.)
| | - Yangyang Xiong
- Key Laboratory of Agro-Products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China; (Y.H.); (N.L.); (Y.X.); (Y.L.); (L.T.); (B.F.)
| | - Yanfang Liu
- Key Laboratory of Agro-Products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China; (Y.H.); (N.L.); (Y.X.); (Y.L.); (L.T.); (B.F.)
| | - Litao Tong
- Key Laboratory of Agro-Products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China; (Y.H.); (N.L.); (Y.X.); (Y.L.); (L.T.); (B.F.)
| | - Fengzhong Wang
- Key Laboratory of Agro-Products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China; (Y.H.); (N.L.); (Y.X.); (Y.L.); (L.T.); (B.F.)
- Correspondence:
| | - Bei Fan
- Key Laboratory of Agro-Products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China; (Y.H.); (N.L.); (Y.X.); (Y.L.); (L.T.); (B.F.)
| | - Philippe Maesen
- Gembloux Agro-Bio Tech, Department of Food Science and Formulation, TERRA Research Centre, University of Liege, 5030 Gembloux, Belgium; (P.M.); (C.B.)
| | - Christophe Blecker
- Gembloux Agro-Bio Tech, Department of Food Science and Formulation, TERRA Research Centre, University of Liege, 5030 Gembloux, Belgium; (P.M.); (C.B.)
| |
Collapse
|
20
|
Qian S, Hu F, Mehmood W, Li X, Zhang C, Blecker C. The rise of thawing drip: Freezing rate effects on ice crystallization and myowater dynamics changes. Food Chem 2022; 373:131461. [PMID: 34717267 DOI: 10.1016/j.foodchem.2021.131461] [Citation(s) in RCA: 26] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2021] [Revised: 09/24/2021] [Accepted: 10/19/2021] [Indexed: 01/02/2023]
Abstract
To better reveal the formation of thawing drip, this study investigated the ice crystallization and myowater dynamics changes in frozen bovine Longissimus dorsi muscle. In ultra-fast freezing a narrow distribution of ice crystals size was observed together with higher solubility, lower surface hydrophobicity and stable second structure of myofibrillar protein. Accordingly, ultra-fast freezing samples exhibited significantly lower thaw loss (4.35 %) than slow freezing (8.22 %) after 48 h of freezing. Upon thawing, 2D T1-T2 relaxation spectra indicated a myowater redistribution, in which slow freezing led to major migration of water from immobile water to free water. Besides, T1 and T2 relaxation times showed an increasing trend with freezing process. The proton density images displayed major free water seep from myofibrils to the surface of muscle. Consequently, the water from the "reservoir" (free water) flowed into the "channel" (the widened spaces between muscle fibres), and formed into the thawing drip.
Collapse
Affiliation(s)
- Shuyi Qian
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China; Unit of Food Science and Formulation, University of Liège, Gembloux Agro-Bio Tech, Passage Des Déportés 2, Gembloux B-5030, Belgium
| | - Feifei Hu
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Waris Mehmood
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Xia Li
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Chunhui Zhang
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China.
| | - Christophe Blecker
- Unit of Food Science and Formulation, University of Liège, Gembloux Agro-Bio Tech, Passage Des Déportés 2, Gembloux B-5030, Belgium
| |
Collapse
|
21
|
Xu F, Liu W, Zhang L, Liu Q, Hu X, Wang F, Zhang H, Hu H, Blecker C. Prediction of the rheological properties of wheat dough by starch‐gluten model dough systems: effect of gluten fraction and starch variety. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15643] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Fen Xu
- Key Laboratory of Agro‐Products Processing Ministry of Agriculture and Rural Affairs Institute of Food Science and Technology Chinese Academy of Agricultural Sciences Beijing 100193 China
- Department of Food Science and Formulation Gembloux Agro‐Bio Tech University of Liège Gembloux 5030 Belgium
| | - Wei Liu
- Key Laboratory of Agro‐Products Processing Ministry of Agriculture and Rural Affairs Institute of Food Science and Technology Chinese Academy of Agricultural Sciences Beijing 100193 China
| | - Liang Zhang
- Key Laboratory of Agro‐Products Processing Ministry of Agriculture and Rural Affairs Institute of Food Science and Technology Chinese Academy of Agricultural Sciences Beijing 100193 China
| | - Qiannan Liu
- Key Laboratory of Agro‐Products Processing Ministry of Agriculture and Rural Affairs Institute of Food Science and Technology Chinese Academy of Agricultural Sciences Beijing 100193 China
| | - Xiaojia Hu
- Key Laboratory of Agro‐Products Processing Ministry of Agriculture and Rural Affairs Institute of Food Science and Technology Chinese Academy of Agricultural Sciences Beijing 100193 China
| | - Feng Wang
- Key Laboratory of Agro‐Products Processing Ministry of Agriculture and Rural Affairs Institute of Food Science and Technology Chinese Academy of Agricultural Sciences Beijing 100193 China
| | - Hong Zhang
- Key Laboratory of Agro‐Products Processing Ministry of Agriculture and Rural Affairs Institute of Food Science and Technology Chinese Academy of Agricultural Sciences Beijing 100193 China
| | - Honghai Hu
- Key Laboratory of Agro‐Products Processing Ministry of Agriculture and Rural Affairs Institute of Food Science and Technology Chinese Academy of Agricultural Sciences Beijing 100193 China
| | - Christophe Blecker
- Department of Food Science and Formulation Gembloux Agro‐Bio Tech University of Liège Gembloux 5030 Belgium
| |
Collapse
|
22
|
Yao Q, Fan L, Zheng N, Blecker C, Delcenserie V, Li H, Wang J. 2'-Fucosyllactose Ameliorates Inflammatory Bowel Disease by Modulating Gut Microbiota and Promoting MUC2 Expression. Front Nutr 2022; 9:822020. [PMID: 35252301 PMCID: PMC8892212 DOI: 10.3389/fnut.2022.822020] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2021] [Accepted: 01/04/2022] [Indexed: 12/22/2022] Open
Abstract
Gut microbiota dysbiosis, together with goblet cells dysfunction has been observed in ulcerative colitis cases. This study aims to evaluate the potential of 2'-fucosyllactose (2'-FL) supplementation in inhibiting intestinal inflammation through regulating gut microbiota, protecting goblet cells, and stimulating mucin secretion. 2'-FL was orally administered to C57BL/6J mice daily (400 mg/kg bw) for 21 days and 5% dextran sulfate sodium (DSS) was used to induce the colitis in the last 7 days. Meanwhile, fecal microbiota transplantation (FMT) was conducted to test the roles of gut microbiota in the remission of colitis by 2'-FL. Gut microbiota alteration was analyzed through 16S ribosomal RNA (16S rRNA) sequencing. Periodic acid-Schiff (PAS), immunofluorescence staining, as well as mucin 2 (MUC2) and NOD-like receptor family pyrin domain containing 6 (NLRP6) messenger RNA (mRNA) expression in colon fragments was performed and detected. The results showed that the DSS + 2'-FL mice were found to have a slower rate of weight loss, lower disease activity index (DAI) scores, and longer colon lengths than the DSS group (p < 0.05), so in the FMT recipient mice which received fecal microbiota from the DSS + 2'-FL group. In addition, the data revealed that 2'-FL relieved the disorder of DSS-induced gut microbiota, including decreasing the high abundance of mucin-utilizing bacteria in the DSS group, such as Bacteroides, Lachnospiraceae NK4A136, Lachnospiraceae, and Bacteroides vulgatus. PAS and immunofluorescence staining showed that 2'-FL treatment promoted the recovery of goblet cells and enhanced MUC2 and NLRP6 expression, which was also observed in the FM (DSS + 2'-FL) group. Moreover, NLRP6, which has been proved to be a negative regulator for Toll-like receptor 4/myeloid differential protein-8/nuclear factor-kappa B (TLR4/MyD88/NF-κB) pathway, was upregulated by 2'-FL in colon tissue. In conclusion, this study suggests that 2'-FL ameliorates colitis in a gut microbiota-dependent manner. The underlying protective mechanism associates with the recovery of goblet cells number and improves MUC2 secretion through TLR4-related pathway.
Collapse
Affiliation(s)
- Qianqian Yao
- State Key Laboratory of Animal Nutrition, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing, China,Gembloux Agro-Bio Tech, University of Liège, Gembloux, Belgium,Department of Food Science, Faculty of Veterinary Medicine, University of Liège, Liège, Belgium
| | - Linlin Fan
- State Key Laboratory of Animal Nutrition, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Nan Zheng
- State Key Laboratory of Animal Nutrition, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing, China
| | | | - Véronique Delcenserie
- Department of Food Science, Faculty of Veterinary Medicine, University of Liège, Liège, Belgium
| | - Huiying Li
- State Key Laboratory of Animal Nutrition, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing, China,*Correspondence: Huiying Li
| | - Jiaqi Wang
- State Key Laboratory of Animal Nutrition, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing, China,Jiaqi Wang
| |
Collapse
|
23
|
Shi Z, Blecker C, Richel A, Wei Z, Chen J, Ren G, Guo D, Yao Y, Haubruge E. Three-dimensional (3D) printability assessment of food-ink systems with superfine ground white common bean (Phaseolus vulgaris L.) protein based on different 3D food printers. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112906] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
|
24
|
|
25
|
Xu F, Liu W, Zhang L, Danthine S, Liu Q, Wang F, Zhang H, Hu H, Blecker C. Retrogradation and gelling behaviours of partially gelatinised potato starch as affected by the degree of pre‐gelatinisation. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15434] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
Affiliation(s)
- Fen Xu
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences, Key Laboratory of Agro‐Products Processing, Ministry of Agriculture and Rural Affairs Beijing P.R. China
- Department of Food Science and Formulation Gembloux Agro‐Bio Tech University of Liège Gembloux Belgium
| | - Wei Liu
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences, Key Laboratory of Agro‐Products Processing, Ministry of Agriculture and Rural Affairs Beijing P.R. China
| | - Liang Zhang
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences, Key Laboratory of Agro‐Products Processing, Ministry of Agriculture and Rural Affairs Beijing P.R. China
| | - Sabine Danthine
- Department of Food Science and Formulation Gembloux Agro‐Bio Tech University of Liège Gembloux Belgium
| | - Qiannan Liu
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences, Key Laboratory of Agro‐Products Processing, Ministry of Agriculture and Rural Affairs Beijing P.R. China
| | - Feng Wang
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences, Key Laboratory of Agro‐Products Processing, Ministry of Agriculture and Rural Affairs Beijing P.R. China
| | - Hong Zhang
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences, Key Laboratory of Agro‐Products Processing, Ministry of Agriculture and Rural Affairs Beijing P.R. China
| | - Honghai Hu
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences, Key Laboratory of Agro‐Products Processing, Ministry of Agriculture and Rural Affairs Beijing P.R. China
| | - Christophe Blecker
- Department of Food Science and Formulation Gembloux Agro‐Bio Tech University of Liège Gembloux Belgium
| |
Collapse
|
26
|
Ren G, Fan X, Teng C, Li Y, Everaert N, Blecker C. The Beneficial Effect of Coarse Cereals on Chronic Diseases through Regulating Gut Microbiota. Foods 2021; 10:foods10112891. [PMID: 34829172 PMCID: PMC8620804 DOI: 10.3390/foods10112891] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2021] [Revised: 11/15/2021] [Accepted: 11/19/2021] [Indexed: 12/20/2022] Open
Abstract
In recent years, chronic diseases including obesity, diabetes, cancer, cardiovascular, and neurodegenerative disorders have been the leading causes of incapacity and death globally. Increasing evidence suggests that improvements of lifestyle habits and diet is the most commonly adopted strategy for the prevention of chronic disorders. Moreover, many dietary compounds have revealed health-promoting benefits beyond their nutritional effects. It is worth noting that diet plays an important role in shaping the intestinal microbiota. Coarse cereals constitute important sources of nutrients for the gut microbiota and contribute to a healthy gut microbiome. Furthermore, the gut microbiota converts coarse cereals into functional substances and mediates the interaction between the host and these components. In this study, we summarize the recent findings concerning functional components of cereal grains and their potential chemopreventive activity via modulating the gut microbiota.
Collapse
Affiliation(s)
- Guixing Ren
- College of Pharmacy and Biological Engineering, Chengdu University, No. 1 Shilling Road, Chenglo Avenue, Longquan District, Chengdu 610106, China;
- Institute of Crop Science, Chinese Academy of Agricultural Sciences, No. 80 South Xueyuan Road, Haidian District, Beijing 100081, China; (X.F.); (C.T.)
- Correspondence: ; Tel.: +86-10-6211-5596; Fax: +86-10-6215-6596
| | - Xin Fan
- Institute of Crop Science, Chinese Academy of Agricultural Sciences, No. 80 South Xueyuan Road, Haidian District, Beijing 100081, China; (X.F.); (C.T.)
- Gembloux Agro-Bio Tech, University of Liège, 5030 Gembloux, Belgium; (N.E.); (C.B.)
| | - Cong Teng
- Institute of Crop Science, Chinese Academy of Agricultural Sciences, No. 80 South Xueyuan Road, Haidian District, Beijing 100081, China; (X.F.); (C.T.)
| | - Yajie Li
- College of Pharmacy and Biological Engineering, Chengdu University, No. 1 Shilling Road, Chenglo Avenue, Longquan District, Chengdu 610106, China;
| | - Nadia Everaert
- Gembloux Agro-Bio Tech, University of Liège, 5030 Gembloux, Belgium; (N.E.); (C.B.)
| | - Christophe Blecker
- Gembloux Agro-Bio Tech, University of Liège, 5030 Gembloux, Belgium; (N.E.); (C.B.)
| |
Collapse
|
27
|
Ma Y, Tong L, Wang S, Liu T, Wang L, Liu L, Zhou X, Zhou S, Blecker C. Effect of heat and relative humidity treatment on γ‐aminobutyric acid accumulation, other micronutrients contents, antioxidant activities and physicochemical properties of mung bean (
Vigna radiata L
.). Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15455] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Affiliation(s)
- Yuling Ma
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences Haidian District Beijing China
- Department of Food Science and Formulation Gembloux Agro‐Bio Tech Université de Liège Gembloux Belgium
| | - Litao Tong
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences Haidian District Beijing China
| | - Shanshan Wang
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences Haidian District Beijing China
| | - Tingyu Liu
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences Haidian District Beijing China
| | - Lili Wang
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences Haidian District Beijing China
| | - Liya Liu
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences Haidian District Beijing China
| | - Xianrong Zhou
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences Haidian District Beijing China
| | - Sumei Zhou
- Beijing Advanced Innovation Center for Food Nutrition and Human Health School of Food and Health Beijing Technology & Business University (BTBU) Haidian District Beijing China
| | - Christophe Blecker
- Department of Food Science and Formulation Gembloux Agro‐Bio Tech Université de Liège Gembloux Belgium
| |
Collapse
|
28
|
Hoc B, Tomson T, Malumba P, Blecker C, Jijakli MH, Purcaro G, Francis F, Caparros Megido R. Production of rainbow trout (Oncorhynchus mykiss) using black soldier fly (Hermetia illucens) prepupae-based formulations with differentiated fatty acid profiles. Sci Total Environ 2021; 794:148647. [PMID: 34217091 DOI: 10.1016/j.scitotenv.2021.148647] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/14/2021] [Revised: 06/18/2021] [Accepted: 06/20/2021] [Indexed: 06/13/2023]
Abstract
The aquaculture sector is expanding rapidly and needs an increasing supply of fishery products. To ensure an ecological transition of this sector, alternative feed ingredients are required for fish nutrition. Potential alternatives include insects, particularly the black soldier fly (BSF, Hermetia illucens L. 1758), which is being increasingly targeted for their nutritional qualities and their sustainable production practices. BSF have a well-balanced amino acid profile; however, their fatty acid profile is not sufficiently balanced for most aquafeed formulations but can be modulated through their feed. In this study, two different batches of BSF prepupae (BSFP) were firstly produced: BSFP with a standard ω3 content (C18:3n-3 ≈ 1.36%) and ω3-enriched BSFP (C18:3n-3 ≈ 9.67%). Then, three isoproteic, -lipidic and -energetic trout feeds were formulated and produced: one control and two feeds containing 75% BSF meal as a substitute for fish meal (standard vs ω3-enriched-BSF). Finally, a trout feeding trial (n = 3 for each feed batch) in a recirculating aquaculture system was carried out for 75 days. BSFP meal inclusion in trout diets did not impact most nutritional and growth parameters of trout compared to the control; however, the coefficient of fatness increased, weight gain decreased and fatty acid profiles of fillets were altered. In conclusion, this study presents a more sustainable model of trout production by including insects from bioconversion of local byproducts in aquafeed.
Collapse
Affiliation(s)
- Bertrand Hoc
- Functional and Evolutionary Entomology, Gembloux Agro-Bio Tech (University of Liège), Passage des Déportés 2, 5030 Gembloux, Belgium.
| | - Thomas Tomson
- Integrated and Urban Plant Pathology, Gembloux Agro-Bio Tech (University of Liège), Passage des Déportés 2, 5030 Gembloux, Belgium
| | - Paul Malumba
- Food Science and Formulation, Gembloux Agro-Bio Tech (University of Liège), Passage des Déportés 2, 5030 Gembloux, Belgium
| | - Christophe Blecker
- Food Science and Formulation, Gembloux Agro-Bio Tech (University of Liège), Passage des Déportés 2, 5030 Gembloux, Belgium
| | - M Haissam Jijakli
- Integrated and Urban Plant Pathology, Gembloux Agro-Bio Tech (University of Liège), Passage des Déportés 2, 5030 Gembloux, Belgium
| | - Giorgia Purcaro
- Laboratory of Analytical Chemistry, Gembloux Agro-Bio Tech (University of Liège), Passage des Déportés 2, 5030 Gembloux, Belgium
| | - Frédéric Francis
- Functional and Evolutionary Entomology, Gembloux Agro-Bio Tech (University of Liège), Passage des Déportés 2, 5030 Gembloux, Belgium
| | - Rudy Caparros Megido
- Functional and Evolutionary Entomology, Gembloux Agro-Bio Tech (University of Liège), Passage des Déportés 2, 5030 Gembloux, Belgium.
| |
Collapse
|
29
|
Xu F, Zhang L, Liu W, Liu Q, Wang F, Zhang H, Hu H, Blecker C. Physicochemical and Structural Characterization of Potato Starch with Different Degrees of Gelatinization. Foods 2021; 10:foods10051104. [PMID: 34067567 PMCID: PMC8156876 DOI: 10.3390/foods10051104] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2021] [Revised: 05/01/2021] [Accepted: 05/12/2021] [Indexed: 11/16/2022] Open
Abstract
Starch gelatinization has been widely studied previously, but there is still a lack of systematical research on the relationship between the degree of starch gelatinization (DSG) and its physicochemical and structural properties. In this study, potato starch samples with DSG ranging from 39.41% to 90.56% were obtained by hydrothermal treatment. The thermal, rheological, and structural properties, as well as the water-binding capacity of samples were investigated. A starch solution with a DSG of 39.41% was partially sedimented at room temperature, while starch with a DSG of 56.11% can form a stable paste with a fine shear-thinning property, as well as samples with a DSG larger than 56.11%. The endothermic enthalpy, gelatinization range, and short-range ordered structure of starch were negatively correlated with DSG, whereas onset gelatinization temperature, apparent viscosity, and water-binding capacity were positively correlated. The viscoelasticity of starch gels was negatively correlated with the DSG after full gelatinization (DSG > 39.41%). Starch granules gradually lose their typical shape and less birefringence can be observed with increasing DSG. Hydrothermal treatment has a more significant effect on the amount of exposed hydroxyl groups than the ordered and amorphous structures of partially gelatinized starch. This study built linear correlations between starch physicochemical properties and the DSG and provided comprehensive insight into the characteristics of partially gelatinized potato starch.
Collapse
Affiliation(s)
- Fen Xu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China; (F.X.); (L.Z.); (W.L.); (Q.L.); (F.W.); (H.Z.)
- Department of Food Science and Formulation, Gembloux Agro-Bio Tech, Université de Liège, Passage des Déportés 2, B-5030 Gembloux, Belgium;
| | - Liang Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China; (F.X.); (L.Z.); (W.L.); (Q.L.); (F.W.); (H.Z.)
| | - Wei Liu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China; (F.X.); (L.Z.); (W.L.); (Q.L.); (F.W.); (H.Z.)
| | - Qiannan Liu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China; (F.X.); (L.Z.); (W.L.); (Q.L.); (F.W.); (H.Z.)
| | - Feng Wang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China; (F.X.); (L.Z.); (W.L.); (Q.L.); (F.W.); (H.Z.)
| | - Hong Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China; (F.X.); (L.Z.); (W.L.); (Q.L.); (F.W.); (H.Z.)
| | - Honghai Hu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China; (F.X.); (L.Z.); (W.L.); (Q.L.); (F.W.); (H.Z.)
- Correspondence: ; Tel.: +86-10-62816503
| | - Christophe Blecker
- Department of Food Science and Formulation, Gembloux Agro-Bio Tech, Université de Liège, Passage des Déportés 2, B-5030 Gembloux, Belgium;
| |
Collapse
|
30
|
Deng S, Liu Y, Huang F, Liu J, Han D, Zhang C, Blecker C. Evaluation of volatile flavor compounds in bacon made by different pig breeds during storage time. Food Chem 2021; 357:129765. [PMID: 33957473 DOI: 10.1016/j.foodchem.2021.129765] [Citation(s) in RCA: 30] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2021] [Revised: 04/02/2021] [Accepted: 04/06/2021] [Indexed: 12/15/2022]
Abstract
The oxidation and volatile constituents of bacon (which made of white pig (Duroc × Landrace × Yorkshire) and black pig (Beijing Black × Yorkshire)) during refrigerated storage were analyzed by thiobarbituric acid reactive substances (TBARS), total thiol groups, gas chromatography-mass spectrometry (GC-MS) and gas chromatography coupling with ion mobility spectrometry (GC-IMS). The TBARS value of tested samples increased while the total thiol groups decreased during 60 days storage (P < 0.05). Volatile fingerprint results were obtained by GC-MS and GC-IMS detector, the classes and contents of volatile compounds detected in WP bacon were much abundant than BP bacon. Higher phenols and acids concentrations were observed in WP bacon, while alcohols, ketones, and nitrogen-containing compounds were more determined in BP bacon. Besides, WP bacon was more notably affected by storage rather than BP bacon, and the difference of raw material is the main reason for the flavor in WP and BP bacon comparing with the storage process.
Collapse
Affiliation(s)
- Siyang Deng
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China; University of Liège, Gembloux Agro-Bio Tech, Unit of Food Science and Formulation, Passage des Déportés 2, Gembloux B-5030, Belgium
| | - Yunhe Liu
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Feng Huang
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Jiqian Liu
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Dong Han
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China.
| | - Chunhui Zhang
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China.
| | - Christophe Blecker
- University of Liège, Gembloux Agro-Bio Tech, Unit of Food Science and Formulation, Passage des Déportés 2, Gembloux B-5030, Belgium
| |
Collapse
|
31
|
Ben Amira A, Arias AA, Fickers P, Attia H, Besbes S, Blecker C. Effect of brine concentration on physico-chemical characteristics, texture, rheological properties and proteolysis level of cheeses produced by an optimized wild cardoon rennet. J Food Sci Technol 2021; 58:1331-1340. [PMID: 33746261 PMCID: PMC7925762 DOI: 10.1007/s13197-020-04643-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 05/22/2020] [Accepted: 07/08/2020] [Indexed: 06/12/2023]
Abstract
The main objective of this study was to test the efficiency of a wild cardoon (Cynara cardunculus L.) rennet, previously optimized by response surface methodology, in cheese making process; then to select the best brine concentration, leading to excellent cheese quality. Results showed that the optimized C. cardunculus rennet and chymosin produced curds with similar properties (yield, colour, texture, viscoelasticity), suggesting that this coagulant could replace successfully calf rennet. After brining at different salt concentrations (5, 7, 10 and 15%), we concluded that the use of 15% of salt in brine was an efficient way to reduce considerably the proteolysis level in C. cardunculus cheeses, stored for 28 d at 4 °C. At this salt level, the highest hardness, gumminess, viscoelasticity and yield of soft cheeses were also recorded. In conclusion, the satisfactory findings could open new opportunities to produce industrially the optimized C. cardunculus rennet and its cheeses in the Mediterranean area.
Collapse
Affiliation(s)
- Amal Ben Amira
- Gembloux Agro-Bio Tech, Laboratory of Food Science and Formulation, University of Liège, Passage des Déportés 2, B-5030 Gembloux, Belgium
- National Engineering School of Sfax, Laboratory of Food Analysis, University of Sfax, Soukra Road, BP W-3038, Sfax, Tunisia
| | - Anthony Argüelles Arias
- Gembloux Agro-Bio Tech, Laboratory of Microbial Processes and Interactions, University of Liège, Passage des Déportés 2, B-5030 Gembloxu, Belgium
| | - Patrick Fickers
- Gembloux Agro-Bio Tech, Laboratory of Microbial Processes and Interactions, University of Liège, Passage des Déportés 2, B-5030 Gembloxu, Belgium
| | - Hamadi Attia
- National Engineering School of Sfax, Laboratory of Food Analysis, University of Sfax, Soukra Road, BP W-3038, Sfax, Tunisia
| | - Souhail Besbes
- National Engineering School of Sfax, Laboratory of Food Analysis, University of Sfax, Soukra Road, BP W-3038, Sfax, Tunisia
| | - Christophe Blecker
- Gembloux Agro-Bio Tech, Laboratory of Food Science and Formulation, University of Liège, Passage des Déportés 2, B-5030 Gembloux, Belgium
| |
Collapse
|
32
|
Li M, Blecker C, Karboune S. Molecular and air-water interfacial properties of potato protein upon modification via laccase-catalyzed cross-linking and conjugation with sugar beet pectin. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106236] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
|
33
|
Sebii H, Karra S, Bchir B, Nhouchi Z, Ghribi AM, Karoui R, Blecker C, Besbes S. Effect of succinylation on the secondary structures, surface, and thermal properties of date palm pollen protein concentrate. J Food Sci Technol 2021; 58:632-640. [PMID: 33568857 DOI: 10.1007/s13197-020-04577-1] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/11/2020] [Accepted: 06/12/2020] [Indexed: 11/30/2022]
Abstract
The present study was attempted to investigate the effect of succinylation, as chemical modification, on the functionality of male date palm pollen protein concentrate (MDPPPC). Succinylation was applied at two levels, 4 and 8 mol of succinic acid per mole of lysine. 4 M and 8 M were compared to the native MDPPPC. Findings proved that succinylation improved the surface properties of pollen protein including solubility and surfactant activity. Increased solubility of succinylated MDPPPC has been noticed especially in pH superior to pHi. The results from the differential scanning calorimetry showed a significant decrease (P < 0.05) of the denaturation temperature and the heat enthalpy for succinylated MDPPPC. β turn of succinylated MDPPPC increased significantly (P < 0.05) at the expense of β sheet indicating that the protein gained more mobility after succinylation which explains the enhancement of the functional properties and promotes the use of succinylated protein as a techno-functional ingredient.
Collapse
Affiliation(s)
- Haifa Sebii
- Laboratory of Analysis Valorization and Food Safety, University of Sfax, National Engineering School of Sfax, Soukra Road, BP W-3038 Sfax, Tunisia
| | - Sirine Karra
- Laboratory of Analysis Valorization and Food Safety, University of Sfax, National Engineering School of Sfax, Soukra Road, BP W-3038 Sfax, Tunisia
| | - Brahim Bchir
- Laboratory of Analysis Valorization and Food Safety, University of Sfax, National Engineering School of Sfax, Soukra Road, BP W-3038 Sfax, Tunisia
| | - Zeineb Nhouchi
- University of Artois, EA 7394, Institut Charles Viollette, F-62300 Lens, France
| | - Abir Mokni Ghribi
- Laboratory of Analysis Valorization and Food Safety, University of Sfax, National Engineering School of Sfax, Soukra Road, BP W-3038 Sfax, Tunisia
| | - Romdhane Karoui
- University of Artois, EA 7394, Institut Charles Viollette, F-62300 Lens, France
| | - Christophe Blecker
- Gembloux Agro-Bio Tech, Laboratory of Food Science and Formulation, University of Liège, Passage des Déportés 2 B, B-5030 Gembloux, Belgium
| | - Souhail Besbes
- Laboratory of Analysis Valorization and Food Safety, University of Sfax, National Engineering School of Sfax, Soukra Road, BP W-3038 Sfax, Tunisia
| |
Collapse
|
34
|
Ma S, Wang H, Li J, Xue M, Cheng H, Qin Y, Blecker C. Effect of the ratio of wheat flour and cassava and process parameters on the pellet qualities in low starch feed recipe extrusion. Anim Feed Sci Technol 2021. [DOI: 10.1016/j.anifeedsci.2020.114714] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
|
35
|
Fan X, Qin P, Hao Y, Guo H, Blecker C, Everaert N, Ren G. Overexpression of Soybean-Derived Lunasin in Wheat and Assessment of Its Anti-Proliferative Activity in Colorectal Cancer HT-29 Cells. Int J Mol Sci 2020; 21:ijms21249594. [PMID: 33339363 PMCID: PMC7767187 DOI: 10.3390/ijms21249594] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2020] [Revised: 12/14/2020] [Accepted: 12/14/2020] [Indexed: 11/16/2022] Open
Abstract
Lunasin is a soybean-derived peptide that exhibits anticancer bioactivity in different cancer cells and has been identified in different plants. However, recent studies revealed through molecular and chemical analyses that lunasin was absent in wheat and other cereals. In this study, the soybean-derived lunasin was cloned into pCAMBIA3300 and we transferred the expression vector into wheat via an Agrobacterium-mediated transformation. The identification of transgenic wheat was detected by polymerase chain reaction, Western blot analysis, and ultra-performance liquid chromatography with tandem mass spectrometry. An enzyme-linked immunosorbent assay showed that lunasin content in transgenic wheat L32-3, L32-6, and L33-1 was 308.63, 436.78, and 349.07 µg/g, respectively, while lunasin was not detected in wild-type wheat. Lunasin enrichment from transgenic wheat displayed an increased anti-proliferative activity compared with peptide enrichment from wild-type wheat in HT-29 cells. Moreover, the results of a real-time quantitative polymerase chain reaction showed a significant elevation in p21, Bax, and caspase-3 expression, while Bcl-2 was significantly downregulated. In conclusion, soybean-derived lunasin was successfully expressed in wheat via Agrobacterium-mediated transformation and may exert anti-proliferative activity by regulating the apoptosis pathway in HT-29 cells, which provides an effective approach to compensate for the absence of lunasin in wheat.
Collapse
Affiliation(s)
- Xin Fan
- Institute of Crop Science, Chinese Academy of Agricultural Sciences, No. 80 South Xueyuan Road, Haidian, Beijing 100081, China; (X.F.); (P.Q.); (Y.H.); (H.G.)
- Gembloux Agro-Bio Tech, University of Liège, 5030 Gembloux, Belgium; (C.B.); (N.E.)
| | - Peiyou Qin
- Institute of Crop Science, Chinese Academy of Agricultural Sciences, No. 80 South Xueyuan Road, Haidian, Beijing 100081, China; (X.F.); (P.Q.); (Y.H.); (H.G.)
| | - Yuqiong Hao
- Institute of Crop Science, Chinese Academy of Agricultural Sciences, No. 80 South Xueyuan Road, Haidian, Beijing 100081, China; (X.F.); (P.Q.); (Y.H.); (H.G.)
| | - Huimin Guo
- Institute of Crop Science, Chinese Academy of Agricultural Sciences, No. 80 South Xueyuan Road, Haidian, Beijing 100081, China; (X.F.); (P.Q.); (Y.H.); (H.G.)
- Gembloux Agro-Bio Tech, University of Liège, 5030 Gembloux, Belgium; (C.B.); (N.E.)
| | - Christophe Blecker
- Gembloux Agro-Bio Tech, University of Liège, 5030 Gembloux, Belgium; (C.B.); (N.E.)
| | - Nadia Everaert
- Gembloux Agro-Bio Tech, University of Liège, 5030 Gembloux, Belgium; (C.B.); (N.E.)
| | - Guixing Ren
- Institute of Crop Science, Chinese Academy of Agricultural Sciences, No. 80 South Xueyuan Road, Haidian, Beijing 100081, China; (X.F.); (P.Q.); (Y.H.); (H.G.)
- Correspondence: ; Tel.: +86-10-6211-5596; Fax: +86-10-6215-6596
| |
Collapse
|
36
|
Detry R, Van Hoed V, Sterckx J, Deledicque C, Sato K, Blecker C, Danthine S. Physicochemical Properties of Palm Oil‐Based Puff Pastry Model Margarines Related to Their Baking Performance in Long‐Term Storage. EUR J LIPID SCI TECH 2020. [DOI: 10.1002/ejlt.202000155] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
Affiliation(s)
- Roxane Detry
- Gembloux Agro‐Bio Tech TERRA University of Liège Avenue de la faculté d'Agronomie 2B Gembloux 5030 Belgium
| | - Vera Van Hoed
- Industrialaan 25 Puratos nv Zone Maalbeek, 1702 Groot‐Bijgaarden Belgium
| | - Jérôme Sterckx
- Industrialaan 25 Puratos nv Zone Maalbeek, 1702 Groot‐Bijgaarden Belgium
| | | | - Kiyotaka Sato
- Hiroshima University 1‐4‐4, Kagamiyama Higashihiroshima 739–8528 Japan
| | - Christophe Blecker
- Gembloux Agro‐Bio Tech TERRA University of Liège Avenue de la faculté d'Agronomie 2B Gembloux 5030 Belgium
| | - Sabine Danthine
- Gembloux Agro‐Bio Tech TERRA University of Liège Avenue de la faculté d'Agronomie 2B Gembloux 5030 Belgium
| |
Collapse
|
37
|
Karra S, Sebii H, Bouaziz MA, Blecker C, Danthine S, Attia H, Besbes S. Effect of sonication pretreatment on physicochemical, surface, thermal, and functional properties of fibro‐proteic extracts from male date palm flowers. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14963] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Sirine Karra
- Laboratory of Analysis Valorisation and Food Safety Department of Biology National Engineering School of SfaxUniversity of Sfax Sfax Tunisia
| | - Haifa Sebii
- Laboratory of Analysis Valorisation and Food Safety Department of Biology National Engineering School of SfaxUniversity of Sfax Sfax Tunisia
| | - Mohamed Ali Bouaziz
- Laboratory of Analysis Valorisation and Food Safety Department of Biology National Engineering School of SfaxUniversity of Sfax Sfax Tunisia
| | - Christophe Blecker
- Laboratory of Food Science and Formulation Faculty of Gembloux Agro‐Bio Tech University of Liège Gembloux Belgium
| | - Sabine Danthine
- Laboratory of Food Science and Formulation Faculty of Gembloux Agro‐Bio Tech University of Liège Gembloux Belgium
| | - Hamadi Attia
- Laboratory of Analysis Valorisation and Food Safety Department of Biology National Engineering School of SfaxUniversity of Sfax Sfax Tunisia
| | - Souhail Besbes
- Laboratory of Analysis Valorisation and Food Safety Department of Biology National Engineering School of SfaxUniversity of Sfax Sfax Tunisia
- Laboratory of Food Science and Formulation Faculty of Gembloux Agro‐Bio Tech University of Liège Gembloux Belgium
| |
Collapse
|
38
|
Guidara M, Yaich H, Amor IB, Fakhfakh J, Gargouri J, Lassoued S, Blecker C, Richel A, Attia H, Garna H. Effect of extraction procedures on the chemical structure, antitumor and anticoagulant properties of ulvan from Ulva lactuca of Tunisia coast. Carbohydr Polym 2020; 253:117283. [PMID: 33278949 DOI: 10.1016/j.carbpol.2020.117283] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2020] [Revised: 08/13/2020] [Accepted: 10/18/2020] [Indexed: 10/23/2022]
Abstract
The effect of extraction procedures on chemical composition, structural, antitumor and anticoagulant properties of the sulphated polysaccharide 'ulvan' from the green seaweed Ulva lactuca were investigated. The structural features of ulvans were carried out by FTIR and by one- and two- dimensional 1H and 13C NMR spectroscopic. The ulvans were mainly composed of rhamnose, xylose, and uronic acid. Chemical and spectroscopic analyses demonstrated that ulvans were constituted of (1→4)-β-glucuronic acid, (1→3,4)-α-L-rhamnose-3-sulphate and (1→4)-α-xylose. The extraction procedures effect were observed in chemical structure, Mw and biological activities. Cytotoxic activity of enzymatic-chemical extract on cervical cancer cells (HeLa) (IC50 = 1000 μg/mL) was higher than on normal peripheral blood lymphocytes cells (PBL). Acid extracts promoted to reduce HeLa cells and to grow PBL cells. At high concentrations, acid extracts showed the highest APTT and TT clotting time. Antitumoral and anticoagulant activities of ulvans from Ulva lactuca promote their use as effective therapeutic agent.
Collapse
Affiliation(s)
- Mariem Guidara
- Laboratoire de Valorisation, Analyses et Sécurité des Aliments, École Nationale d'Ingénieurs de Sfax, Route de Soukra, 3038 Sfax, Tunisia.
| | - Hela Yaich
- Laboratoire de Valorisation, Analyses et Sécurité des Aliments, École Nationale d'Ingénieurs de Sfax, Route de Soukra, 3038 Sfax, Tunisia
| | - Ikram Ben Amor
- Centre Régional de Transfusion Sanguine de Sfax, Route El-Ain Km 0.5, CP 3003 Sfax, Tunisia
| | - Jawhar Fakhfakh
- Laboratory of Organic Chemistry LR17ES08 (Natural Substances section), Faculty of Sciences of Sfax, Road of Soukra, Km 4.5; P.O. Box 1171; 3000; Sfax, Tunisia
| | - Jalel Gargouri
- Centre Régional de Transfusion Sanguine de Sfax, Route El-Ain Km 0.5, CP 3003 Sfax, Tunisia
| | - Saloua Lassoued
- Unité de Biotechnologie et Pathologie, Institut Supérieur de Biotechnologie de Sfax, Route de Soukra, BP 1175, 3038 Sfax, Tunisia
| | - Christophe Blecker
- Unité de Science des Aliments et Formulation, Université de Liège - Gembloux Agro - Bio Tech, passage des Déportés, 2 - 5030 Gembloux, Belgium
| | - Aurore Richel
- Unité de Chimie Biologique Industrielle, Université de Liège - Gembloux Agro - Bio Tech, passage des Déportés, 2 - 5030 Gembloux, Belgium
| | - Hamadi Attia
- Laboratoire de Valorisation, Analyses et Sécurité des Aliments, École Nationale d'Ingénieurs de Sfax, Route de Soukra, 3038 Sfax, Tunisia
| | - Haikel Garna
- Laboratoire de Valorisation, Analyses et Sécurité des Aliments, École Nationale d'Ingénieurs de Sfax, Route de Soukra, 3038 Sfax, Tunisia; Laboratoire de Biotechnologie et Valorisation des Bio-Géo-Ressources, Institut Supérieur de Biotechnologie de Sidi Thabet, BP-66, 2020 Sidi Thabet, Ariana, Tunisia
| |
Collapse
|
39
|
Ma Y, Tong L, Li J, Ashraf J, Wang S, Zhao B, Liu L, Blecker C, Zhou S. Comparison of γ‐aminobutyric acid accumulation capability in different mung bean (
Vigna radiata
L.) varieties under heat and relative humidity treatment, and its correlation with endogenous amino acids and polyamines. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14771] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
Affiliation(s)
- Yuling Ma
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences No. 2 Yuan Ming Yuan West Road Haidian District Beijing100193China
- Department of Food Science and Formulation Gembloux Agro‐Bio Tech Université de Liège Passage des Déportés 2 Gembloux Belgium
| | - Litao Tong
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences No. 2 Yuan Ming Yuan West Road Haidian District Beijing100193China
| | - Juan Li
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences No. 2 Yuan Ming Yuan West Road Haidian District Beijing100193China
| | - Jawad Ashraf
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences No. 2 Yuan Ming Yuan West Road Haidian District Beijing100193China
| | - Shanshan Wang
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences No. 2 Yuan Ming Yuan West Road Haidian District Beijing100193China
| | - Bo Zhao
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences No. 2 Yuan Ming Yuan West Road Haidian District Beijing100193China
| | - Liya Liu
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences No. 2 Yuan Ming Yuan West Road Haidian District Beijing100193China
| | - Christophe Blecker
- Department of Food Science and Formulation Gembloux Agro‐Bio Tech Université de Liège Passage des Déportés 2 Gembloux Belgium
| | - Sumei Zhou
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences No. 2 Yuan Ming Yuan West Road Haidian District Beijing100193China
| |
Collapse
|
40
|
Karra S, Sebii H, Bouaziz MA, Blecker C, Attia H, Besbes S. Male date palm flower powder: Effect of incorporation on physico‐chemical, textural, and sensory quality of biscuits. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14687] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Sirine Karra
- Laboratory of Analysis Valorisation and Food Safety, Department of Biology National School of Engineers of Sfax, University of Sfax Sfax Tunisia
| | - Haifa Sebii
- Laboratory of Analysis Valorisation and Food Safety, Department of Biology National School of Engineers of Sfax, University of Sfax Sfax Tunisia
| | - Mohamed Ali Bouaziz
- Laboratory of Analysis Valorisation and Food Safety, Department of Biology National School of Engineers of Sfax, University of Sfax Sfax Tunisia
| | - Christophe Blecker
- Laboratory of Food Science and Formulation, Faculty of Gembloux Agro‐Bio Tech University of Liège Liège Belgium
| | - Hamadi Attia
- Laboratory of Analysis Valorisation and Food Safety, Department of Biology National School of Engineers of Sfax, University of Sfax Sfax Tunisia
| | - Souhail Besbes
- Laboratory of Analysis Valorisation and Food Safety, Department of Biology National School of Engineers of Sfax, University of Sfax Sfax Tunisia
- Laboratory of Food Science and Formulation, Faculty of Gembloux Agro‐Bio Tech University of Liège Liège Belgium
| |
Collapse
|
41
|
Hou F, Mu T, Ma M, Blecker C. Sensory evaluation of roasted sweet potatoes influenced by different cultivars: A correlation study with respect to sugars, amino acids, volatile compounds, and colors. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14646] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Feina Hou
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences, Key Laboratory of Agro‐Products Processing, Ministry of Agriculture and Rural Affairs Beijing China
- Department of Food Science and Formulation Gembloux Agro‐Bio TechUniversité de Liège Gembloux Belgium
| | - Taihua Mu
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences, Key Laboratory of Agro‐Products Processing, Ministry of Agriculture and Rural Affairs Beijing China
| | - Mengmei Ma
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences, Key Laboratory of Agro‐Products Processing, Ministry of Agriculture and Rural Affairs Beijing China
| | - Christophe Blecker
- Department of Food Science and Formulation Gembloux Agro‐Bio TechUniversité de Liège Gembloux Belgium
| |
Collapse
|
42
|
Hong J, Mu T, Sun H, Richel A, Blecker C. Valorization of the green waste parts from sweet potato ( Impoea batatas L.): Nutritional, phytochemical composition, and bioactivity evaluation. Food Sci Nutr 2020; 8:4086-4097. [PMID: 32884690 PMCID: PMC7455964 DOI: 10.1002/fsn3.1675] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2020] [Revised: 05/10/2020] [Accepted: 05/11/2020] [Indexed: 01/11/2023] Open
Abstract
In the present study, leaves from 13 sweet potato cultivars were collected as raw materials. The nutritional and functional composition, antioxidant activity, and sunscreen activity of different sweet potato leaf samples were determined, and the comprehensive nutritional quality was calculated by gray relational analysis. Results showed that the nutritional and functional components are significantly different between different cultivars. Tainong71 showed the highest comprehensive nutritional quality, followed by Fu22, Ningcai, Fu23, Ecai10, Zhecai726, Ecai1, Fu18, Pushu53, Guangcai5, Shulv1, Guangcai2, and Zhecai1. The antioxidant activity varied from 3.94 to 16.75 g Trolox equivalent/100 g dry weight. Pushu53 showed the highest sunscreen activity, with the sun protection factor 24.65. There was a positive correlation between antioxidant activity and sunscreen activity (r = .737, p = .004). In conclusion, sweet potato leaves possess high nutritional and functional properties, and have the huge potential to be used as green leafy vegetables and sunscreen agent.
Collapse
Affiliation(s)
- Jingyang Hong
- Laboratory of Food Chemistry and Nutrition ScienceInstitute of Food Science and TechnologyChinese Academy of Agricultural SciencesBeijingChina
- Key Laboratory of Agro‐Products ProcessingMinistry of Agriculture and Rural AffairsBeijingChina
- Biological and Industrial Chemistry UnitGembloux Agro‐Bio TechUniversity of LiègeGemblouxBelgium
- Department of Food Science and FormulationGembloux Agro‐Bio TechUniversity of LiègeGemblouxBelgium
| | - Taihua Mu
- Laboratory of Food Chemistry and Nutrition ScienceInstitute of Food Science and TechnologyChinese Academy of Agricultural SciencesBeijingChina
- Key Laboratory of Agro‐Products ProcessingMinistry of Agriculture and Rural AffairsBeijingChina
| | - Hongnan Sun
- Laboratory of Food Chemistry and Nutrition ScienceInstitute of Food Science and TechnologyChinese Academy of Agricultural SciencesBeijingChina
- Key Laboratory of Agro‐Products ProcessingMinistry of Agriculture and Rural AffairsBeijingChina
| | - Aurore Richel
- Biological and Industrial Chemistry UnitGembloux Agro‐Bio TechUniversity of LiègeGemblouxBelgium
| | - Christophe Blecker
- Department of Food Science and FormulationGembloux Agro‐Bio TechUniversity of LiègeGemblouxBelgium
| |
Collapse
|
43
|
Bchir B, Bouaziz MA, Ettaib R, Sebii H, Danthine S, Blecker C, Besbes S, Attia H. Optimization of ultrasound‐assisted osmotic dehydration of pomegranate seeds (
Punica granatum
L.) using response surface methodology. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14657] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Brahim Bchir
- Laboratory of Analysis Valorization and Food Safety University of SfaxNational Engineering School of Sfax Sfax Tunisia
| | - Mohamed Ali Bouaziz
- Laboratory of Analysis Valorization and Food Safety University of SfaxNational Engineering School of Sfax Sfax Tunisia
| | - Refki Ettaib
- Laboratoire d'Aridoculture et Cultures Oasiennes Institut des Régions Arides Médenine Tunisie
| | - Haifa Sebii
- Laboratory of Analysis Valorization and Food Safety University of SfaxNational Engineering School of Sfax Sfax Tunisia
| | - Sabine Danthine
- Laboratory of Food Science and Formulation University of LiègeGembloux Agro‐Bio Tech Gembloux Belgium
| | - Christophe Blecker
- Laboratory of Food Science and Formulation University of LiègeGembloux Agro‐Bio Tech Gembloux Belgium
| | - Souhail Besbes
- Laboratory of Analysis Valorization and Food Safety University of SfaxNational Engineering School of Sfax Sfax Tunisia
| | - Hamadi Attia
- Laboratory of Analysis Valorization and Food Safety University of SfaxNational Engineering School of Sfax Sfax Tunisia
| |
Collapse
|
44
|
Karra S, Sebii H, Yaich H, Bouaziz MA, Blecker C, Danthine S, Attia H, Besbes S. Effect of extraction methods on the physicochemical, structural, functional, and antioxidant properties of the dietary fiber concentrates from male date palm flowers. J Food Biochem 2020; 44:e13202. [PMID: 32189367 DOI: 10.1111/jfbc.13202] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2019] [Revised: 02/07/2020] [Accepted: 02/16/2020] [Indexed: 12/19/2022]
Abstract
The current study evaluates the effect of both aqueous and alkaline extraction methods on the physicochemical, structural, functional, and antioxidant properties of dietary fibers (DF) from male date palm flowers (MDPF). The DF extracted by the alkali treatment (ADF) display a higher DF content as well as lower protein and lipid content than the DF resulting from watery extraction (WDF). The scanning electron microscopy, the Fourier-transform infrared spectroscopy, and the X-ray diffraction show that the alkaline treatment contributes to a slight modification of the structural characteristics of ADF leading to better purity and functional properties. The oil holding capacity and the antioxidant activity of ADF have improved compared to the WDF, which makes this concentrate a promoting functional ingredient and a natural antioxidant. Therefore, these findings confirm the wealth of both concentrates in DF, especially ADF, as well as their potential of functional and antioxidant properties, which emphasize their suitability to be used in food applications as functional ingredients. PRACTICAL APPLICATIONS: Nowadays, studies on the extraction of DF from vegetable waste are of considerable interest in the face of the rising global demand for dietetic food. The male date palm flowers (MDPF), an agricultural waste generated during the period of pollination, are valuable natural sources of DF and antioxidants. The insoluble DF of MDPF could be essential in a balanced diet as they could fight against obesity by creating a feeling of satiety. The presence of antioxidants, which are known for preventing or slowing cell damage caused by free radicals, could contribute to the improvement of the antioxidant properties of the formulated food. The functional properties of DF concentrates from MDPF are able to solve the technical problems of agri-food industries when used as food ingredients. The use of DF from MDPF, consequently, contributes to the minimization of waste and provides value addition to the by-product considered as waste in agricultural processing.
Collapse
Affiliation(s)
- Sirine Karra
- Laboratory of Analysis Valorisation and Food Safety, Department of Biology, National School of Engineers of Sfax, University of Sfax, Sfax, Tunisia
| | - Haifa Sebii
- Laboratory of Analysis Valorisation and Food Safety, Department of Biology, National School of Engineers of Sfax, University of Sfax, Sfax, Tunisia
| | - Hela Yaich
- Laboratory of Analysis Valorisation and Food Safety, Department of Biology, National School of Engineers of Sfax, University of Sfax, Sfax, Tunisia
| | - Mohamed Ali Bouaziz
- Laboratory of Analysis Valorisation and Food Safety, Department of Biology, National School of Engineers of Sfax, University of Sfax, Sfax, Tunisia
| | - Christophe Blecker
- Laboratory of Food Science and Formulation, Faculty of Gembloux Agro-Bio Tech, University of Liège, Gembloux, Belgium
| | - Sabine Danthine
- Laboratory of Food Science and Formulation, Faculty of Gembloux Agro-Bio Tech, University of Liège, Gembloux, Belgium
| | - Hamadi Attia
- Laboratory of Analysis Valorisation and Food Safety, Department of Biology, National School of Engineers of Sfax, University of Sfax, Sfax, Tunisia
| | - Souhail Besbes
- Laboratory of Analysis Valorisation and Food Safety, Department of Biology, National School of Engineers of Sfax, University of Sfax, Sfax, Tunisia.,Laboratory of Food Science and Formulation, Faculty of Gembloux Agro-Bio Tech, University of Liège, Gembloux, Belgium
| |
Collapse
|
45
|
Bchir B, Bouaziz MA, Blecker C, Attia H. Physico‐Chemical, antioxidant activities, textural, and sensory properties of yoghurt fortified with different states and rates of pomegranate seeds (
Punica granatum
L.). J Texture Stud 2019; 51:475-487. [DOI: 10.1111/jtxs.12500] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2019] [Revised: 10/08/2019] [Accepted: 11/23/2019] [Indexed: 01/05/2023]
Affiliation(s)
- Brahim Bchir
- Department of Biology, Laboratory of Analysis Valorization and Food Safety University of Sfax/National School of Engineers of Sfax Sfax Tunisia
| | - Mohamed Ali Bouaziz
- Department of Biology, Laboratory of Analysis Valorization and Food Safety University of Sfax/National School of Engineers of Sfax Sfax Tunisia
| | - Christophe Blecker
- Department of Food Science and Formulation University of Liège, Gembloux Agro‐Bio Tech Gembloux Belgium
| | - Hamadi Attia
- Department of Biology, Laboratory of Analysis Valorization and Food Safety University of Sfax/National School of Engineers of Sfax Sfax Tunisia
| |
Collapse
|
46
|
Chen J, Mu T, Goffin D, Blecker C, Richard G, Richel A, Haubruge E. Application of soy protein isolate and hydrocolloids based mixtures as promising food material in 3D food printing. J FOOD ENG 2019. [DOI: 10.1016/j.jfoodeng.2019.03.016] [Citation(s) in RCA: 56] [Impact Index Per Article: 11.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
|
47
|
Hou F, Mu T, Ma M, Blecker C, Sun H. Cultivar selection as a tool for nutritional and functional value enhancement of roasted sweet potato. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14200] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Feina Hou
- Key Laboratory of Agro‐Products Processing, Ministry of Agriculture Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences Beijing China
- Department of Food Science and Formulation Gembloux Agro‐Bio Tech, Université de Liège Gembloux Belgium
| | - Taihua Mu
- Key Laboratory of Agro‐Products Processing, Ministry of Agriculture Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences Beijing China
| | - Mengmei Ma
- Key Laboratory of Agro‐Products Processing, Ministry of Agriculture Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences Beijing China
| | - Christophe Blecker
- Department of Food Science and Formulation Gembloux Agro‐Bio Tech, Université de Liège Gembloux Belgium
| | - Hongnan Sun
- Key Laboratory of Agro‐Products Processing, Ministry of Agriculture Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences Beijing China
| |
Collapse
|
48
|
Borchani M, Masmoudi M, Ben Amira A, Abbès F, Yaich H, Besbes S, Blecker C, Garvin A, Ibarz A, Attia H. Effect of enzymatic treatment and concentration method on chemical, rheological, microstructure and thermal properties of prickly pear syrup. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.108314] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
|
49
|
Bouchedja DN, Danthine S, Kar T, Fickers P, Sassi H, Boudjellal A, Blecker C, Delvigne F. pH level has a strong impact on population dynamics of the yeast Yarrowia lipolytica and oil micro-droplets in multiphasic bioreactor. FEMS Microbiol Lett 2019; 365:5049001. [PMID: 29982388 DOI: 10.1093/femsle/fny173] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2018] [Accepted: 07/03/2018] [Indexed: 12/15/2022] Open
Abstract
The oleaginous yeast Yarrowia lipolytica has the ability to use oils and fats as carbon source, making it a promising cell factory for the design of alternative bioprocesses based on renewable substrates. However, such a multiphasic bioreactor design is rather complex and leads to several constraints when considering emulsification of the oil-in-water mixture, foaming and cell growth/physiology on hydrophobic substrate. This study aims to shed light on the effect of pH changes on the physico-chemical properties of the cultivation medium and on cell physiology. It was indeed observed that at a pH value of 6, cell growth rate and intracellular lipid accumulation were optimized. Additionally, foaming was significantly reduced. In order to avoid over foaming in bioreactor, without impairing cell physiology, the use of alternative processes that can only act on the physical structure of culture medium, seems to be an effective alternative to usual chemical anti-foam agents.
Collapse
Affiliation(s)
- Doria Naila Bouchedja
- TERRA Research and Teaching Center, Microbial Processes and Interactions (MiPI), University of Liège, Gembloux Agro-Bio Tech, Avenue de la Faculté d'agronomie, 2B, 5030 Gembloux, Belgium.,INATAA, BioQual Laboratory, Frères Mentouri University-Constantine1, Route de Ain el Bey, 25000 Constantine, Algeria.,Food Science and Formulation, University of Liège, Gembloux Agro-Bio Tech, Avenue de la Faculté d'agronomie, 2B, 5030 Gembloux, Belgium
| | - Sabine Danthine
- Food Science and Formulation, University of Liège, Gembloux Agro-Bio Tech, Avenue de la Faculté d'agronomie, 2B, 5030 Gembloux, Belgium
| | - Tambi Kar
- TERRA Research and Teaching Center, Microbial Processes and Interactions (MiPI), University of Liège, Gembloux Agro-Bio Tech, Avenue de la Faculté d'agronomie, 2B, 5030 Gembloux, Belgium
| | - Patrick Fickers
- TERRA Research and Teaching Center, Microbial Processes and Interactions (MiPI), University of Liège, Gembloux Agro-Bio Tech, Avenue de la Faculté d'agronomie, 2B, 5030 Gembloux, Belgium
| | - Hosni Sassi
- TERRA Research and Teaching Center, Microbial Processes and Interactions (MiPI), University of Liège, Gembloux Agro-Bio Tech, Avenue de la Faculté d'agronomie, 2B, 5030 Gembloux, Belgium
| | - Abdelghani Boudjellal
- INATAA, BioQual Laboratory, Frères Mentouri University-Constantine1, Route de Ain el Bey, 25000 Constantine, Algeria
| | - Christophe Blecker
- Food Science and Formulation, University of Liège, Gembloux Agro-Bio Tech, Avenue de la Faculté d'agronomie, 2B, 5030 Gembloux, Belgium
| | - Frank Delvigne
- TERRA Research and Teaching Center, Microbial Processes and Interactions (MiPI), University of Liège, Gembloux Agro-Bio Tech, Avenue de la Faculté d'agronomie, 2B, 5030 Gembloux, Belgium
| |
Collapse
|
50
|
Abstract
Variability in efficacy and safety is a worldwide concern with commercial probiotics for their growing and inevitable use in food and health sectors. Here, we introduce a probiotic thermophysical fingerprinting methodology using a coupling thermogravimetry and differential scanning calorimetry. Qualitative and quantitative information on the material decomposition and transition phases is provided under heating conditions. By monitoring the changes in both mass and internal energy over temperature and time, a couple of thermal data at the maximum decomposition steps allow the creation of a unique and global product identity, depending on both strain and excipient components. We demonstrate that each powder formulation of monostrain and multistrain from different lots and origins have a unique thermophysical profile. Our approach also provides information on the formulation thermostability and additive/excipient composition. An original fingerprint form is proposed by converting the generated thermal data sequence into a star-like pattern for a perspective library construction.
Collapse
Affiliation(s)
- Hary Razafindralambo
- Laboratory of Food Science and Formulation, Department of Gembloux Agro-Bio Tech, University of Liege, Avenue de la Faculté 2B, BAT 140 TERRA Teaching and Research Centre, B-5030, Gembloux, Belgium.
| | - Aurélie Razafindralambo
- Laboratory of Food Science and Formulation, Department of Gembloux Agro-Bio Tech, University of Liege, Avenue de la Faculté 2B, BAT 140 TERRA Teaching and Research Centre, B-5030, Gembloux, Belgium
| | - Christophe Blecker
- Laboratory of Food Science and Formulation, Department of Gembloux Agro-Bio Tech, University of Liege, Avenue de la Faculté 2B, BAT 140 TERRA Teaching and Research Centre, B-5030, Gembloux, Belgium
| |
Collapse
|