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Liu S, Quek SY, Huang K. Advanced strategies to overcome the challenges of bacteriophage-based antimicrobial treatments in food and agricultural systems. Crit Rev Food Sci Nutr 2023:1-25. [PMID: 37698066 DOI: 10.1080/10408398.2023.2254837] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 09/13/2023]
Abstract
Bacteriophages (phages), highly prevalent in aquatic and terrestrial environments, have emerged as novel antimicrobial agents in food and agricultural systems. Owing to their efficient and unique infection mechanism, phages offer an alternative to antibiotic therapy as they specifically target their host bacteria without causing antibiotic resistance. However, the real-world applications of phages as antimicrobials are still limited due to their low survivability under harsh conditions and reduced antimicrobial efficacy. There is an unmet need to understand the challenges of using phages in food and agricultural systems and potential strategies to enhance their stability and delivery. This review overviews the challenges of using phages, including acidic conditions, improper temperatures, UV-light irradiation, desiccation, and inefficient delivery. It also summarizes novel strategies such as encapsulation, embedding, and immobilization, which enable improved viability and enhanced delivery. The protein capsid and nucleic acid components of phages are delicate and sensitive to physicochemical stresses. Incorporating phages into biocompatible materials can provide a physical barrier for improving phage stability and enhancing phage delivery, resulting in a high antimicrobial efficacy. In conclusion, the development of phage delivery systems can significantly overcome the challenges associated with phage treatments and reduce the risk of foodborne diseases in the industry.
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Affiliation(s)
- Shanshan Liu
- School of Chemical Sciences, The University of Auckland, Auckland, New Zealand
| | - Siew-Young Quek
- School of Chemical Sciences, The University of Auckland, Auckland, New Zealand
| | - Kang Huang
- School of Chemical Sciences, The University of Auckland, Auckland, New Zealand
- Department of Biological Systems Engineering, Washington State University, Pullman, WA, USA
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Yao X, Bunt C, Liu M, Quek SY, Shaw J, Cornish J, Wen J. Enhanced Cellular Uptake and Transport of Bovine Lactoferrin Using Pectin- and Chitosan-Modified Solid Lipid Nanoparticles. Pharmaceutics 2023; 15:2168. [PMID: 37631382 PMCID: PMC10457979 DOI: 10.3390/pharmaceutics15082168] [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] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/10/2023] [Revised: 08/14/2023] [Accepted: 08/20/2023] [Indexed: 08/27/2023] Open
Abstract
AIM The aim of this project is to use pectin- and chitosan-modified solid lipid nanoparticles for bovine lactoferrin to enhance its cellular uptake and transport. METHODS Solid lipid particles containing bovine lactoferrin (bLf) were formulated through the solvent evaporation technique, incorporating stearic acid along with either chitosan or pectin modification. bLf cellular uptake and transport were evaluated in vitro using the human adenocarcinoma cell line Caco-2 cell model. RESULTS AND DISCUSSION The bLf-loaded SLPs showed no significant effect on cytotoxicity and did not induce apoptosis within the eight-hour investigation. The use of confocal laser scanning microscopy confirmed that bLf follows the receptor-mediated endocytosis, whereas the primary mechanism for the cellular uptake of SLPs was endocytosis. The bLf-loaded SLPs had significantly more cellular uptake compared to bLf alone, and it was observed that this impact varied based on the time, temperature, and concentration. Verapamil and EDTA were determined to raise the apparent permeability coefficients (App) of bLf and bLf-loaded SLPs. CONCLUSION This occurred because they hindered efflux by interacting with P-glycoproteins and had a penetration-enhancing influence. These findings propose the possibility of an additional absorption mechanism for SLPs, potentially involving active transportation facilitated by the P-glycoprotein transporter in Caco-2 cells. These results suggest that SLPs have the potential to be applied as effective carriers to improve the oral bioavailability of proteins and peptides.
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Affiliation(s)
- Xudong Yao
- School of Pharmacy, Faculty of Medical and Health Science, The University of Auckland, Auckland 1142, New Zealand (M.L.); (J.S.)
| | - Craig Bunt
- Department of Food Science, Otago University, Dunedin 9054, New Zealand;
| | - Mengyang Liu
- School of Pharmacy, Faculty of Medical and Health Science, The University of Auckland, Auckland 1142, New Zealand (M.L.); (J.S.)
| | - Siew-Young Quek
- Chemical Science, The University of Auckland, Auckland 1142, New Zealand;
| | - John Shaw
- School of Pharmacy, Faculty of Medical and Health Science, The University of Auckland, Auckland 1142, New Zealand (M.L.); (J.S.)
| | - Jillian Cornish
- School of Medicine, Faculty of Medical and Health Science, The University of Auckland, Auckland 1142, New Zealand
| | - Jingyuan Wen
- School of Pharmacy, Faculty of Medical and Health Science, The University of Auckland, Auckland 1142, New Zealand (M.L.); (J.S.)
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Lu LW, Quek SY, Lu SP, Chen JH. Potential Benefits of Omega-3 Polyunsaturated Fatty Acids (N3PUFAs) on Cardiovascular Health Associated with COVID-19: An Update for 2023. Metabolites 2023; 13:metabo13050630. [PMID: 37233671 DOI: 10.3390/metabo13050630] [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] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2023] [Revised: 04/30/2023] [Accepted: 05/03/2023] [Indexed: 05/27/2023] Open
Abstract
The accumulating literature demonstrates that omega-3 polyunsaturated fatty acid (n-3 polyunsaturated fatty acid, N3PUFA) can be incorporated into the phospholipid bilayer of cell membranes in the human body to positively affect the cardiovascular system, including improving epithelial function, decreasing coagulopathy, and attenuating uncontrolled inflammatory responses and oxidative stress. Moreover, it has been proven that the N3PUFAs, eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), are precursors of some potent endogenous bioactive lipid mediators that mediate some favorable effects attributed to their parent substances. A dose-response relationship between increased EPA and DHA intake and reduced thrombotic outcomes has been reported. The excellent safety profile of dietary N3PUFAs makes them a prospective adjuvant treatment for people exposed to a higher risk of cardiovascular problems associated with COVID-19. This review presented the potential mechanisms that might contribute to the beneficial effects of N3PUFA and the optimal form and dose applied.
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Affiliation(s)
- Louise Weiwei Lu
- School of Biological Sciences, University of Auckland, Auckland 1010, New Zealand
| | - Siew-Young Quek
- Food Science, School of Chemical Sciences, The University of Auckland, Auckland 1010, New Zealand
- Riddet Institute, New Zealand Centre of Research Excellence for Food Research, Palmerston North 4474, New Zealand
| | - Shi-Ping Lu
- Pharma New Zealand PNZ Limited, Hamilton 3210, New Zealand
| | - Jie-Hua Chen
- Institute for Innovative Development of Food Industry, Shenzhen University, Shenzhen 518060, China
- Shenzhen Key Laboratory of Marine Microbiome Engineering, Institute for Advanced Study, Shenzhen University, Shenzhen 518060, China
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Lu LW, Gao Y, Quek SY, Foster M, Eason CT, Liu M, Wang M, Chen JH, Chen F. The landscape of potential health benefits of carotenoids as natural supportive therapeutics in protecting against Coronavirus infection. Biomed Pharmacother 2022; 154:113625. [PMID: 36058151 PMCID: PMC9428603 DOI: 10.1016/j.biopha.2022.113625] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2022] [Revised: 08/28/2022] [Accepted: 08/29/2022] [Indexed: 01/08/2023] Open
Abstract
The Coronavirus Disease-2019 (COVID-19) pandemic urges researching possibilities for prevention and management of the effects of the virus. Carotenoids are natural phytochemicals of anti-oxidant, anti-inflammatory and immunomodulatory properties and may exert potential in aiding in combatting the pandemic. This review presents the direct and indirect evidence of the health benefits of carotenoids and derivatives based on in vitro and in vivo studies, human clinical trials and epidemiological studies and proposes possible mechanisms of action via which carotenoids may have the capacity to protect against COVID-19 effects. The current evidence provides a rationale for considering carotenoids as natural supportive nutrients via antioxidant activities, including scavenging lipid-soluble radicals, reducing hypoxia-associated superoxide by activating antioxidant enzymes, or suppressing enzymes that produce reactive oxygen species (ROS). Carotenoids may regulate COVID-19 induced over-production of pro-inflammatory cytokines, chemokines, pro-inflammatory enzymes and adhesion molecules by nuclear factor kappa B (NF-κB), renin-angiotensin-aldosterone system (RAS) and interleukins-6- Janus kinase-signal transducer and activator of transcription (IL-6-JAK/STAT) pathways and suppress the polarization of pro-inflammatory M1 macrophage. Moreover, carotenoids may modulate the peroxisome proliferator-activated receptors γ by acting as agonists to alleviate COVID-19 symptoms. They also may potentially block the cellular receptor of severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2), human angiotensin-converting enzyme 2 (ACE2). These activities may reduce the severity of COVID-19 and flu-like diseases. Thus, carotenoid supplementation may aid in combatting the pandemic, as well as seasonal flu. However, further in vitro, in vivo and in particular long-term clinical trials in COVID-19 patients are needed to evaluate this hypothesis.
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5
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Yan X, Woo MW, Quek SY. Thin-film convective cooling-crystallisation characteristics of anhydrous milk fat (AMF). J FOOD ENG 2022. [DOI: 10.1016/j.jfoodeng.2021.110780] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Liu H, Li Y, Tang B, Peng Y, Wu X, Che L, Quek SY, He N. Effects of xylooligosaccharide on angiotensin I-converting enzyme inhibitory activity of fish actomyosin and quality of snakehead balls with or without high hydrostatic pressure treatment. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110803] [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: 01/28/2023]
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Lyu X, Dias Araujo L, Quek SY, Kilmartin PA. Effects of antioxidant and elemental sulfur additions at crushing on aroma profiles of Pinot Gris, Chardonnay and Sauvignon Blanc wines. Food Chem 2020; 346:128914. [PMID: 33418410 DOI: 10.1016/j.foodchem.2020.128914] [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: 09/22/2020] [Revised: 12/16/2020] [Accepted: 12/17/2020] [Indexed: 10/22/2022]
Abstract
The antioxidants sulfur dioxide (50 ppm) and ascorbic acid (100 ppm) were added to grapes soon after harvest at crushing. The chemical composition and sensory profile of Sauvignon Blanc, Pinot Gris and Chardonnay wines were examined, made from grapes collected at three different sites for each variety. With good antioxidant protection of the juices, reflected in low absorbances at 420 nm, remarkable increases in the polyfunctional mercaptans, 3-mercaptohexanol (3MH) and its acetate ester (3MHA), were seen in the wines. Moreover, high levels of these compounds were produced in the Pinot Gris and Chardonnay wines, equally high as with Sauvignon Blanc. The Pinot Gris wines maintained varietal characteristics in sensory profiles, even with high levels of polyfunctional mercaptans. When elemental sulfur was included with the grapes at crushing, extra increases in polyfunctional mercaptans were observed. However, this led to the production of unwanted reductive aroma compounds in some wines.
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Affiliation(s)
- Xiaotong Lyu
- School of Chemical Sciences, University of Auckland, Private Bag 92019, Auckland, New Zealand.
| | - Leandro Dias Araujo
- School of Chemical Sciences, University of Auckland, Private Bag 92019, Auckland, New Zealand
| | - Siew-Young Quek
- School of Chemical Sciences, University of Auckland, Private Bag 92019, Auckland, New Zealand
| | - Paul A Kilmartin
- School of Chemical Sciences, University of Auckland, Private Bag 92019, Auckland, New Zealand.
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Zhang J, Kilmartin PA, Peng Y, Chen X, Quek SY. Identification of Key Aroma Compounds in Cranberry Juices as Influenced by Vinification. J Agric Food Chem 2020; 68:279-291. [PMID: 31802659 DOI: 10.1021/acs.jafc.9b07165] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [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: 06/10/2023]
Abstract
This study aimed to identify the key aroma-active volatiles in cranberry wines through three vinification methods (White, Red and Thermo) using GC-MS/O to identify the important aroma compounds. A total of 70 compounds were detected, with 67 in wines and 61 in juices. The esters was the most diversified class, while alcohols and acids were the most abundant, especially 3-methylbutanol, methylbutyric acid, and benzoic acid. The volatile profiles of cranberry wines are distinctive from their source juices. Most alcohols, esters, and acids are fermentation-derived, while terpenes, phenols, aldehydes and ketones are varietal. The Red vinification retained the most varietal volatiles from the must, while the White and Thermo vinifications produced more volatiles during fermentation. Thermovinification reduced the yield of benzoic acid and its derivatives after fermentation. Olfactory analysis identified 47 aroma-active compounds, among which 41 were considered as the major aroma contributors (ethyl benzoate had the highest modified detection frequency).
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Affiliation(s)
- Jingying Zhang
- School of Chemical Sciences , The University of Auckland , Auckland 1010 , New Zealand
| | - Paul A Kilmartin
- School of Chemical Sciences , The University of Auckland , Auckland 1010 , New Zealand
| | - Yaoyao Peng
- School of Chemical Sciences , The University of Auckland , Auckland 1010 , New Zealand
| | - Xiao Chen
- School of Chemical Sciences , The University of Auckland , Auckland 1010 , New Zealand
| | - Siew-Young Quek
- School of Chemical Sciences , The University of Auckland , Auckland 1010 , New Zealand
- Riddet Institute , New Zealand Centre of Research Excellence in Food Research , Palmerston North 4474 , New Zealand
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9
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Barnett MPG, Chiang VSC, Milan AM, Pundir S, Walmsley TA, Grant S, Markworth JF, Quek SY, George PM, Cameron-Smith D. Plasma elemental responses to red meat ingestion in healthy young males and the effect of cooking method. Eur J Nutr 2018; 58:1047-1054. [PMID: 29445912 DOI: 10.1007/s00394-018-1620-6] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [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: 07/24/2017] [Accepted: 01/21/2018] [Indexed: 11/25/2022]
Abstract
PURPOSE Elemental deficiencies are highly prevalent and have a significant impact on health. However, clinical monitoring of plasma elemental responses to foods remains largely unexplored. Data from in vitro studies show that red meat (beef) is a highly bioavailable source of several key elements, but cooking method may influence this bioavailability. We therefore studied the postprandial responses to beef steak, and the effects of two different cooking methods, in healthy young males. METHODS In a randomized cross-over controlled trial, healthy males (n = 12, 18-25 years) were fed a breakfast of beef steak (270 ± 20 g) in which the meat was either pan-fried (PF) or sous-vide (SV) cooked. Baseline and postprandial blood samples were collected and the plasma concentrations of 15 elements measured by inductively coupled plasma-mass spectrometry (ICP-MS). RESULTS Concentrations of Fe and Zn changed after meal ingestion, with plasma Fe increasing (p < 0.001) and plasma Zn decreasing (p < 0.05) in response to both cooking methods. The only potential treatment effect was seen for Zn, where the postprandial area under the curve was lower in response to the SV meal (2965 ± 357) compared to the PF meal (3190 ± 310; p < 0.05). CONCLUSIONS This multi-element approach demonstrated postprandial responsiveness to a steak meal, and an effect of the cooking method used. This suggests the method would provide insight in future elemental metabolic studies to evaluate responses to meat-based meals, including longer-term interventions in more specifically defined cohorts to clearly establish the role of red meat as an important source of elements.
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Affiliation(s)
- Matthew P G Barnett
- Food Nutrition and Health Team, Food and Bio-based Products Group, AgResearch Limited, Grasslands Research Centre, Private Bag 11008, Palmerston North, 4474, New Zealand. .,The High-Value Nutrition National Science Challenge, Auckland, New Zealand. .,Riddet Institute, Palmerston North, 4442, New Zealand.
| | - Vic S C Chiang
- The Liggins Institute, The University of Auckland, Private Bag 92019, Auckland, 1142, New Zealand
| | - Amber M Milan
- The Liggins Institute, The University of Auckland, Private Bag 92019, Auckland, 1142, New Zealand
| | - Shikha Pundir
- The Liggins Institute, The University of Auckland, Private Bag 92019, Auckland, 1142, New Zealand
| | - Trevor A Walmsley
- Canterbury Health Laboratories, 524 Hagley Avenue, Addington, Christchurch, 8011, New Zealand
| | - Susan Grant
- Canterbury Health Laboratories, 524 Hagley Avenue, Addington, Christchurch, 8011, New Zealand
| | - James F Markworth
- The Liggins Institute, The University of Auckland, Private Bag 92019, Auckland, 1142, New Zealand
| | - Siew-Young Quek
- Department of Food Sciences, School of Chemical Sciences, The University of Auckland, Auckland, 1142, New Zealand
| | - Peter M George
- Canterbury Health Laboratories, 524 Hagley Avenue, Addington, Christchurch, 8011, New Zealand
| | - David Cameron-Smith
- Food and Bio-based Products Group, AgResearch Limited, Grasslands Research Centre, Palmerston North, 4442, New Zealand.,Riddet Institute, Palmerston North, 4442, New Zealand.,The Liggins Institute, The University of Auckland, Private Bag 92019, Auckland, 1142, New Zealand
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10
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Poppitt SD, Budgett SC, MacGibbon AK, Quek SY, Kindleysides S, Wiessing KR. Effects of lipid emulsion particle size on satiety and energy intake: a randomised cross-over trial. Eur J Clin Nutr 2017; 72:349-357. [DOI: 10.1038/s41430-017-0016-7] [Citation(s) in RCA: 5] [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] [Received: 04/28/2017] [Revised: 08/26/2017] [Accepted: 09/10/2017] [Indexed: 01/16/2023]
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11
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Mohan A, Quek SY, Gutierrez-Maddox N, Gao Y, Shu Q. Effect of honey in improving the gut microbial balance. Food Quality and Safety 2017. [DOI: 10.1093/fqs/fyx015] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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Mohan A, Quek SY, Gutierrez-Maddox N, Gao Y, Shu Q. Effect of honey in improving the gut microbial balance. Food Quality and Safety 2017. [DOI: 10.1093/fqsafe/fyx015] [Citation(s) in RCA: 34] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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13
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Chan YK, Budgett SC, MacGibbon AK, Quek SY, Kindleysides S, Poppitt SD. Small particle size lipid emulsions, satiety and energy intake in lean men. Physiol Behav 2016; 169:98-105. [PMID: 27890592 DOI: 10.1016/j.physbeh.2016.11.025] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [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: 08/05/2016] [Revised: 10/26/2016] [Accepted: 11/19/2016] [Indexed: 01/17/2023]
Abstract
Lipid emulsions have been proposed to suppress hunger and food intake. Whilst there is no consensus on optimal structural properties or mechanism of action, small particle size (small-PS) stable emulsions may have greatest efficacy. Fabuless®, a commercial lipid emulsion reported in some studies to decrease energy intake (EI), is a small-PS, 'hard' fat emulsion comprising highly saturated palm oil base (PS, 82nm). To determine whether small-PS dairy lipid emulsions can enhance satiety, firstly, we investigated 2 'soft' fat dairy emulsions generated using dairy and soy emulsifying agents (PS, 114nm and 121nm) and a non-emulsified dairy control. Secondly, we investigated a small-PS palmolein based 'hard' fat emulsion (fractionated palm oil, PS, 104nm) and non-emulsified control. This was a 6 arm, randomized, cross-over study in 18 lean men, with test lipids delivered in a breakfast meal: (i) Fabuless® emulsion (FEM); (ii) dairy emulsion with dairy emulsifier (DEDE); (iii) dairy emulsion with soy lecithin emulsifier (DESE); (iv) dairy control (DCON); (v) palmolein emulsion with dairy emulsifier (PEDE); (vi) palmolein control (PCON). Participants rated postprandial appetite sensations using visual analogue scales (VAS), and ad libitum energy intake (EI) was measured at a lunch meal 3.5h later. Dairy lipid emulsions did not significantly alter satiety ratings or change EI relative to dairy control (DEDE, 4035kJ; DESE, 3904kJ; DCON, 3985kJ; P>0.05) nor did palm oil based emulsion relative to non-emulsified control (PEDE, 3902 kJ; PCON, 3973kJ; P>0.05). There was no evidence that small-PS dairy lipid emulsions or commercial Fabuless altered short-term appetite or food intake in lean adults.
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Affiliation(s)
- Y K Chan
- Human Nutrition Unit, University of Auckland, Auckland, New Zealand; School of Biological Sciences, University of Auckland, Auckland, New Zealand.
| | - S C Budgett
- Department of Statistics, University of Auckland, Auckland, New Zealand
| | - A K MacGibbon
- Fonterra Research and Development Centre, Palmerston North, New Zealand
| | - S Y Quek
- Department of Food Science, University of Auckland, Auckland, New Zealand
| | - S Kindleysides
- Human Nutrition Unit, University of Auckland, Auckland, New Zealand
| | - S D Poppitt
- Human Nutrition Unit, University of Auckland, Auckland, New Zealand; School of Biological Sciences, University of Auckland, Auckland, New Zealand; Department of Medicine, University of Auckland, Auckland, New Zealand.
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14
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Zhang Y, Liu X, Wang Y, Jiang P, Quek S. Antibacterial activity and mechanism of cinnamon essential oil against Escherichia coli and Staphylococcus aureus. Food Control 2016. [DOI: 10.1016/j.foodcont.2015.05.032] [Citation(s) in RCA: 434] [Impact Index Per Article: 54.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
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15
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Chiang VSC, Quek SY. The relationship of red meat with cancer: Effects of thermal processing and related physiological mechanisms. Crit Rev Food Sci Nutr 2015; 57:1153-1173. [DOI: 10.1080/10408398.2014.967833] [Citation(s) in RCA: 22] [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] [Indexed: 12/22/2022]
Affiliation(s)
| | - Siew-Young Quek
- Department of Food Sciences, School of Chemistry Sciences, The University of Auckland, Auckland, New Zealand
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16
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Yao X, Bunt C, Cornish J, Quek SY, Wen J. Oral Delivery of Bovine Lactoferrin Using Pectin- and Chitosan-Modified Liposomes and Solid Lipid Particles: Improvement of Stability of Lactoferrin. Chem Biol Drug Des 2015; 86:466-75. [PMID: 25581616 DOI: 10.1111/cbdd.12509] [Citation(s) in RCA: 29] [Impact Index Per Article: 3.2] [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: 10/21/2014] [Revised: 12/04/2014] [Accepted: 12/10/2014] [Indexed: 12/30/2022]
Abstract
A critical problem associated with delivery of bovine lactoferrin (bLf) by the oral route is low bioavailability, which is derived from the enzymatic degradation in the gastrointestinal tract and poor permeation across the intestinal epitheliums. Particulate carrier systems have been identified to protect bLf against proteolysis via encapsulation. This study aimed to evaluate the physico-chemical stability of bLf-loaded liposomes and solid lipid particles (SLPs) modified by pectin and chitosan when exposed to various stress conditions. Transmission electron microscopy results showed liposomes and SLPs had a classic shell-core structure with polymer layers surrounded on surface, but the structure appeared to be partially broken after digestion in simulated intestinal fluid (SIF). Although HPLC and sodium dodecyl sulphate-polyacrylamide gel electrophoresis methods qualitatively and quantitatively described either liposomes or SLPs could retain intact bLf against proteolysis in SIF to some extent, all liposome formulations showed rapid rate of lipolysis mediated by pancreatic enzymes. On the other hand, all SLP formulations showed higher heat resistance and greater electrolyte tolerance compared to liposome formulations. After 180 days storage time, liposome-loaded bLf was completely degraded, whereas almost 30% of intact bLf still remained in SLP formulations. Overall, SLPs are considered as primary choice for oral bLf delivery.
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Affiliation(s)
- Xudong Yao
- School of Pharmacy, Faculty of Medical and Health Science, The University of Auckland, Auckland, 1142, New Zealand
| | - Craig Bunt
- Faculty of Agriculture and Life Science, Lincoln University, Lincoln, 7647, New Zealand
| | - Jillian Cornish
- School of Medicine, Faculty of Medical and Health Science, The University of Auckland, Auckland, 1142, New Zealand
| | - Siew-Young Quek
- School of Chemical Science, The University of Auckland, Auckland, 1142, New Zealand
| | - Jingyuan Wen
- School of Pharmacy, Faculty of Medical and Health Science, The University of Auckland, Auckland, 1142, New Zealand
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Yao X, Bunt C, Cornish J, Quek SY, Wen J. Stability of Bovine Lactoferrin in Luminal Extracts and Mucosal Homogenates from Rat Intestine: A Prelude to Oral Absorption. Chem Biol Drug Des 2014; 84:676-84. [DOI: 10.1111/cbdd.12360] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/06/2013] [Revised: 03/17/2014] [Accepted: 04/29/2014] [Indexed: 12/01/2022]
Affiliation(s)
- Xudong Yao
- Faculty of Medical and Health Science; School of Pharmacy; The University of Auckland; Auckland 1142 New Zealand
| | - Craig Bunt
- Faculty of Agriculture and Life Science; Lincoln University; Lincoln 7647 New Zealand
| | - Jillian Cornish
- Faculty of Medical and Health Science; School of Medicine; The University of Auckland; Auckland 1142 New Zealand
| | - Siew-Young Quek
- School of Chemical Science; The University of Auckland; Auckland 1142 New Zealand
| | - Jingyuan Wen
- Faculty of Medical and Health Science; School of Pharmacy; The University of Auckland; Auckland 1142 New Zealand
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Abstract
Molecular imaging is the visualization, characterization, and measurement of biologic processes at the molecular and cellular levels in humans and other living systems. Molecular imaging techniques such as MR spectroscopy and PET have been used to explore the molecular pathophysiology of depression and assess treatment responses. MR spectroscopy is a noninvasive technique that assesses the levels of biochemical metabolites in the brain, while PET uses radioligands injected in the bloodstream that have high binding affinity for target molecules. MR spectroscopy findings suggest a role for glutamate/glutamine and gamma-aminobutyric acid in depression. PET has generally failed to find a correlation between radioligand binding potential and depression severity or treatment response, though it may offer promise in distinguishing responders and nonresponders to treatment. A major challenge for both modalities is that depression is a heterogeneous, multifactorial disorder, while MR spectroscopy and PET are limited to examining a few metabolites or a single radioligand at a time. This difference makes a comprehensive evaluation of neurochemical changes in the brain difficult.
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Affiliation(s)
- T-S Lee
- From the Duke-National University of Singapore Graduate Medical School, Singapore.
| | - S Y Quek
- From the Duke-National University of Singapore Graduate Medical School, Singapore
| | - K R R Krishnan
- From the Duke-National University of Singapore Graduate Medical School, Singapore
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Yao X, Bunt C, Cornish J, Quek SY, Wen J. Preparation, Optimization and Characterization of Bovine Lactoferrin-loaded Liposomes and Solid Lipid Particles Modified by Hydrophilic Polymers Using Factorial Design. Chem Biol Drug Des 2014; 83:560-75. [DOI: 10.1111/cbdd.12269] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/19/2013] [Revised: 11/17/2013] [Accepted: 11/29/2013] [Indexed: 12/01/2022]
Affiliation(s)
- Xudong Yao
- School of Pharmacy; Faculty of Medical and Health Science; The University of Auckland; Auckland 1142 New Zealand
| | - Craig Bunt
- Faculty of Agriculture and Life Science; Lincoln University; Lincoln 7647 New Zealand
| | - Jillian Cornish
- School of Medicine; Faculty of Medical and Health Science; The University of Auckland; Auckland 1142 New Zealand
| | - Siew-Young Quek
- School of Chemical Science; The University of Auckland; Auckland 1142 New Zealand
| | - Jingyuan Wen
- School of Pharmacy; Faculty of Medical and Health Science; The University of Auckland; Auckland 1142 New Zealand
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Fraser K, Harrison SJ, Lane GA, Otter DE, Hemar Y, Quek SY, Rasmussen S. Analysis of Low Molecular Weight Metabolites in Tea Using Mass Spectrometry-Based Analytical Methods. Crit Rev Food Sci Nutr 2014; 54:924-37. [DOI: 10.1080/10408398.2011.619670] [Citation(s) in RCA: 15] [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: 12/27/2022]
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Wang JL, Dong XY, Wei F, Zhong J, Liu B, Yao MH, Yang M, Zheng C, Quek SY, Chen H. Preparation and Characterization of Novel Lipid Carriers Containing Microalgae Oil for Food Applications. J Food Sci 2014; 79:E169-77. [DOI: 10.1111/1750-3841.12334] [Citation(s) in RCA: 37] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/01/2013] [Accepted: 10/10/2013] [Indexed: 11/27/2022]
Affiliation(s)
- Jia-Li Wang
- Inst. of Oil Crops Research; Chinese Academy of Agricultural Sciences; The Key Lab for Biological Sciences of Oil Crops; Ministry of Agriculture - Hubei Key Laboratory of Lipid Chemistry and Nutrition; Wuhan Hubei 430062 P. R., China
| | - Xu-Yan Dong
- Inst. of Oil Crops Research; Chinese Academy of Agricultural Sciences; The Key Lab for Biological Sciences of Oil Crops; Ministry of Agriculture - Hubei Key Laboratory of Lipid Chemistry and Nutrition; Wuhan Hubei 430062 P. R., China
| | - Fang Wei
- Inst. of Oil Crops Research; Chinese Academy of Agricultural Sciences; The Key Lab for Biological Sciences of Oil Crops; Ministry of Agriculture - Hubei Key Laboratory of Lipid Chemistry and Nutrition; Wuhan Hubei 430062 P. R., China
| | - Juan Zhong
- Inst. of Oil Crops Research; Chinese Academy of Agricultural Sciences; The Key Lab for Biological Sciences of Oil Crops; Ministry of Agriculture - Hubei Key Laboratory of Lipid Chemistry and Nutrition; Wuhan Hubei 430062 P. R., China
| | - Bo Liu
- Wuhan Natl. Laboratory for Optoelectronics - Hubei Bioinformatics and Molecular Imaging Key Laboratory; College of Life Science and Technology; Huazhong Univ. of Science and Technology; Wuhan Hubei 430074 P. R., China
| | - Ming-Hao Yao
- Wuhan Natl. Laboratory for Optoelectronics - Hubei Bioinformatics and Molecular Imaging Key Laboratory; College of Life Science and Technology; Huazhong Univ. of Science and Technology; Wuhan Hubei 430074 P. R., China
| | - Mei Yang
- Inst. of Oil Crops Research; Chinese Academy of Agricultural Sciences; The Key Lab for Biological Sciences of Oil Crops; Ministry of Agriculture - Hubei Key Laboratory of Lipid Chemistry and Nutrition; Wuhan Hubei 430062 P. R., China
| | - Chang Zheng
- Inst. of Oil Crops Research; Chinese Academy of Agricultural Sciences; The Key Lab for Biological Sciences of Oil Crops; Ministry of Agriculture - Hubei Key Laboratory of Lipid Chemistry and Nutrition; Wuhan Hubei 430062 P. R., China
| | - Siew-Young Quek
- School of Chemical Sciences; The Univ. of Auckland; Auckland 1142 New Zealand
| | - Hong Chen
- Inst. of Oil Crops Research; Chinese Academy of Agricultural Sciences; The Key Lab for Biological Sciences of Oil Crops; Ministry of Agriculture - Hubei Key Laboratory of Lipid Chemistry and Nutrition; Wuhan Hubei 430062 P. R., China
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Fraser K, Lane GA, Otter DE, Harrison SJ, Quek SY, Hemar Y, Rasmussen S. Non-targeted analysis by LC-MS of major metabolite changes during the oolong tea manufacturing in New Zealand. Food Chem 2013; 151:394-403. [PMID: 24423549 DOI: 10.1016/j.foodchem.2013.11.054] [Citation(s) in RCA: 47] [Impact Index Per Article: 4.3] [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: 08/01/2013] [Revised: 10/04/2013] [Accepted: 11/11/2013] [Indexed: 01/05/2023]
Abstract
Oolong tea is a semi-fermented tea that is partially oxidised during the manufacturing process to create a product unique in composition. In this study, we investigated the potential of non-targeted LC-MS with two complementary chromatographic modes to provide a "comprehensive and unbiased" view of biochemical compositional changes occurring during oolong tea manufacturing in New Zealand. Tea leaf samples from throughout the manufacturing/fermentation process during three different harvest periods (spring, summer and autumn) were analysed by four different LC-MS streams. Principal component analysis revealed the de-greening stage of the manufacturing process was responsible for major changes in the biochemical profile, with the methodology detecting changes in a wide range of metabolites of differing polarities, such as flavonoids, nucleosides and primeverosides. Changes during the fermentation phase of the manufacturing process were less marked, however significant increases in levels of free amino acids, a hydroxyjasmonic acid and related metabolites were observed.
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Affiliation(s)
- Karl Fraser
- AgResearch, Private Bag 11008, Tennent Drive, Palmerston North 4410, New Zealand; School of Chemical Sciences, University of Auckland, Auckland 1142, New Zealand.
| | - Geoff A Lane
- AgResearch, Private Bag 11008, Tennent Drive, Palmerston North 4410, New Zealand
| | - Don E Otter
- AgResearch, Private Bag 11008, Tennent Drive, Palmerston North 4410, New Zealand
| | - Scott J Harrison
- AgResearch, Private Bag 11008, Tennent Drive, Palmerston North 4410, New Zealand
| | - Siew-Young Quek
- School of Chemical Sciences, University of Auckland, Auckland 1142, New Zealand
| | - Yacine Hemar
- School of Chemical Sciences, University of Auckland, Auckland 1142, New Zealand
| | - Susanne Rasmussen
- AgResearch, Private Bag 11008, Tennent Drive, Palmerston North 4410, New Zealand
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Fraser K, Lane GA, Otter DE, Hemar Y, Quek SY, Harrison SJ, Rasmussen S. Analysis of metabolic markers of tea origin by UHPLC and high resolution mass spectrometry. Food Res Int 2013. [DOI: 10.1016/j.foodres.2012.10.015] [Citation(s) in RCA: 44] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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Garcia CV, Stevenson RJ, Atkinson RG, Winz RA, Quek SY. Changes in the bound aroma profiles of 'Hayward' and 'Hort16A' kiwifruit (Actinidia spp.) during ripening and GC-olfactometry analysis. Food Chem 2012. [PMID: 23199989 DOI: 10.1016/j.foodchem.2012.10.002] [Citation(s) in RCA: 60] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Abstract
Bound volatiles are recognised as a potential source of aroma compounds in fruits. In this study, the bound volatiles of Actinidia deliciosa 'Hayward' and A. chinensis 'Hort16A' were studied at three different ripening stages. The bound volatile content tended to increase as the fruit ripened from under-ripe to ripe, and then decreased in over-ripe fruit. Glycosides of (Z)-3-hexen-1-ol and hexanol (green-note volatiles) were present in considerable amounts. β-Glucosidase activity in 'Hayward' and 'Hort16A' remained fairly constant throughout ripening. GC-olfactometry analysis of the hydrolysates of ripe 'Hayward' and 'Hort16A' revealed the presence of 2-phenylethanol, β-damascenone, vanillin and 2,5-dimethyl-4-hydroxy-3(2H)-furanone (DMHF). This is the first report of DMHF in 'Hayward' kiwifruit. For both 'Hayward' and 'Hort16A', the odour-active compounds found in the bound volatile extracts were different from those reported as contributors to the aroma of the ripe fruit, suggesting that bound volatiles are probably not significant contributors to the aroma of ripe kiwifruit.
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Affiliation(s)
- Coralia V Garcia
- Food Science Programme, School of Chemical Sciences, The University of Auckland, Private Bag 92019, Auckland 1142, New Zealand
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Fraser K, Harrison SJ, Lane GA, Otter DE, Hemar Y, Quek SY, Rasmussen S. Non-targeted analysis of tea by hydrophilic interaction liquid chromatography and high resolution mass spectrometry. Food Chem 2012; 134:1616-23. [DOI: 10.1016/j.foodchem.2012.03.045] [Citation(s) in RCA: 36] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2011] [Revised: 03/04/2012] [Accepted: 03/11/2012] [Indexed: 01/21/2023]
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Zulhendri F, De Silva HN, Jamieson LE, Perera CO, Quek SY, Woolf AB. Optimizing metabolic stress disinfection and disinfestation components to control Pseudococcus longispinus. J Econ Entomol 2012; 105:1171-1177. [PMID: 22928295 DOI: 10.1603/ec11308] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/01/2023]
Abstract
Metabolic stress disinfection and disinfestation (MSDD) has been demonstrated to effectively control longtailed mealybug, Pseudococcus longispinus (Targioni Tozzetti). Standard components previously used for testing MSDD system included a 30-min physical phase of short cycles pressure changes followed by a 60-min chemical phase using ethanol vapor at 10 kPa. This study investigated the effect of varying the following MSDD components on mealybug mortality: duration of the physical and chemical phases, ethanol concentration, and extent of vacuum during the chemical phase. Mealybug mortality responses were analyzed, and the components were optimized using binary logistical regression to achieve 99% mortality of three life stages of the longtailed mealybug (adults, second- and third-instar nymphs and crawlers). Data indicated that the optimal components to achieve 99% mortality of all life stages were a 30-min physical phase and a 45-min chemical phase with 275 mg/liter ethanol at 30 kPa. Optimized components were obtained using binary logistical regression models. These optimized components yielded a 15-min reduction in total treatment time and a 20-kPa decrease in pressure during the chemical phase. Achievement of optimal insecticidal efficacy required all four MSDD components. Nevertheless, optimization and validation achieved 17 and 22% reductions in duration of treatment time and extent of vacuum, respectively.
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Affiliation(s)
- Felix Zulhendri
- The New Zealand Institute for Plant & Food Research Limited, 120 Mt Albert Rd., Sandringham, 1025, Auckland, New Zealand
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29
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Yao X, Bunt C, Cornish J, Quek SY, Wen J. Improved RP-HPLC method for determination of bovine lactoferrin and its proteolytic degradation in simulated gastrointestinal fluids. Biomed Chromatogr 2012; 27:197-202. [DOI: 10.1002/bmc.2771] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/10/2012] [Accepted: 05/08/2012] [Indexed: 11/06/2022]
Affiliation(s)
- Xudong Yao
- School of Pharmacy, Faculty of Medical and Health Science; University of Auckland; Auckland; 1142; New Zealand
| | - Craig Bunt
- Faculty of Agriculture and Life Science; Lincoln University; Canterbury; 7647; New Zealand
| | - Jillian Cornish
- School of Medicine, Faculty of Medical and Health Science; University of Auckland; Auckland; 1142; New Zealand
| | - Siew-Young Quek
- Food Science, Faculty of Science; University of Auckland; Auckland; 1142; New Zealand
| | - Jingyuan Wen
- School of Pharmacy, Faculty of Medical and Health Science; University of Auckland; Auckland; 1142; New Zealand
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Fraser K, Harrison SJ, Lane GA, Otter DE, Hemar Y, Quek SY, Rasmussen S. HPLC–MS/MS profiling of proanthocyanidins in teas: A comparative study. J Food Compost Anal 2012. [DOI: 10.1016/j.jfca.2012.01.004] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
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Garcia CV, Quek SY, Stevenson RJ, Winz RA. Characterisation of bound volatile compounds of a low flavour kiwifruit species: Actinidia eriantha. Food Chem 2012; 134:655-61. [PMID: 23107675 DOI: 10.1016/j.foodchem.2012.02.148] [Citation(s) in RCA: 32] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2011] [Revised: 02/19/2012] [Accepted: 02/23/2012] [Indexed: 11/30/2022]
Abstract
Aroma compounds in fruit are known to occur in free and glycosidically bound forms. The bound volatile fraction of a low flavour kiwifruit species, Actinidia eriantha, was studied. The fruit have a bland and grassy flavour. Glycosidic precursors were isolated from juice by adsorption onto an Amberlite XAD-2 column. After enzymatic hydrolysis with Rapidase AR2000, the released aglycones were analysed by GC-MS. Alcohols, terpenoids and phenolics were the most numerously represented compound classes. Alcohols, benzenoids and phenolics showed the highest concentrations. Major compounds were 2-phenylethanol, furfuryl alcohol, (Z)-3-hexen-1-ol, coniferyl alcohol, isoamyl alcohol and linolenic acid. Several of the bound compounds found, including linoleic, linolenic and benzoic acids and coniferyl alcohol, are precursors of odorous volatiles. Many compounds detected as bound volatiles have not been previously reported as free volatiles in A. eriantha. The bound volatile composition of A. eriantha also showed differences with those of other kiwifruit species.
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Affiliation(s)
- Coralia V Garcia
- Food Science Programme, School of Chemical Sciences, The University of Auckland, Private Bag 92019, Auckland 1142, New Zealand.
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Larsen D, Quek SY, Eyres L. Evaluating instrumental colour and texture of thermally treated New Zealand King Salmon (Oncorhynchus tshawytscha) and their relation to sensory properties. Lebensm Wiss Technol 2011. [DOI: 10.1016/j.lwt.2011.03.018] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Sivam AS, Sun-Waterhouse D, Waterhouse GIN, Quek S, Perera CO. Physicochemical properties of bread dough and finished bread with added pectin fiber and phenolic antioxidants. J Food Sci 2011; 76:H97-H107. [PMID: 21535837 DOI: 10.1111/j.1750-3841.2011.02086.x] [Citation(s) in RCA: 55] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Abstract
UNLABELLED Comparative studies were conducted in this paper to investigate the effects of added dietary fiber (DF) and/or phenolic antioxidants on the properties of bread dough and finished bread. Breads were developed in the absence (control bread), or presence of apple pectin and/or fruit phenolic extracts (treated breads), and subjected to quality evaluation (attributes including color, weight, and volume) and characterization of chemical and rheological properties. Chemical analyses revealed that breads with added phenolic extracts had greater antioxidant activity and higher extractable phenolic content, than control bread and the treated breads with added apple pectin(s). The measured antioxidant activity was mainly derived from the phenolics present in bread. Storage modulus G' (elasticity) and loss modulus G″ (viscocity) of the treated bread dough with added pectin(s) only were higher than those of control dough. The G' or G″ of the treated breads incorporated with a combination of a pectin and fruit phenolic extract depended on the type of phenolic extract (that is, apple and blackcurrant extracts behaved differently from kiwifruit extract). The G' and G″ at the final baking step were higher than those of other stages, indicating an increase in cross-linking among polymeric molecules and bread particles of high molecular weight. We conclude that the added pectin and/or phenolic extract had influenced bread dough cross-linking microstructure and bread properties through being involved in the interactions with bread components such as wheat proteins during dough development and bread baking. PRACTICAL APPLICATION Dietary fibers and phytochemicals (including phenolic antioxidants) have long been recognized as the active nutrients responsible for the health benefits of fruit and vegetables to humans. Interest in incorporating bioactive ingredients such as dietary fiber and phenolic antioxidants into popular foods like bread has grown rapidly, due to the increased consumer health awareness. The added bioactive ingredients may or may not promote the development of bread dough. This paper reports the findings associated with the properties of the functional breads enhanced with apple pectin and apple, blackcurrant, and kiwifruit phenolic extracts. Results of this paper indicate that the success of the development of such functional breads is ultimately determined by the interactions among added bioactive ingredients and other bread components.
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Affiliation(s)
- Anusooya S Sivam
- The New Zealand Instute for Plant & Food Research Limited, Food Innovation, Mt Albert Research Centre, Private Bag 92169, Auckland 1020, New Zealand
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Garcia CV, Quek SY, Stevenson RJ, Winz RA. Characterization of the bound volatile extract from baby kiwi (Actinidia arguta). J Agric Food Chem 2011; 59:8358-8365. [PMID: 21702480 DOI: 10.1021/jf201469c] [Citation(s) in RCA: 49] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/31/2023]
Abstract
The glycosidically bound volatile fraction of baby kiwi ( Actinidia arguta ) was studied. Glycosidic precursors were isolated from juice by adsorption onto an Amberlite XAD-2 column. After enzymatic hydrolysis with Rapidase AR2000, the released aglycones were analyzed by GC-MS. Alcohols, terpenoids, and benzenoids were the most abundant compound classes. Aromatic compounds and norisoprenoids showed the highest concentrations. Major compounds were 2,5-dimethyl-4-hydroxy-3(2H)-furanone (Furaneol), benzyl alcohol, 3-hydroxy-β-damascone, hexanal, and (Z)-3-hexen-1-ol. Precursors of aroma compounds including benzoic acid, cinnamic acid, and coniferyl alcohol were also found. Eugenol, raspberry ketone, and 4-vinylguaiacol were identified for the first time in the fruit of an Actinidia species. The high concentration of 2,5-dimethyl-4-hydroxy-3(2H)-furanone in bound form (95.36 μg/kg) is particularly interesting and justifies further investigation.
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Affiliation(s)
- Coralia V Garcia
- Food Science Programme, School of Chemical Sciences, The University of Auckland, Auckland, New Zealand
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Sivam AS, Sun-Waterhouse D, Quek S, Perera CO. Properties of bread dough with added fiber polysaccharides and phenolic antioxidants: a review. J Food Sci 2010; 75:R163-74. [PMID: 21535512 PMCID: PMC3032915 DOI: 10.1111/j.1750-3841.2010.01815.x] [Citation(s) in RCA: 155] [Impact Index Per Article: 11.1] [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: 01/08/2010] [Accepted: 07/13/2010] [Indexed: 11/28/2022]
Abstract
During breadmaking, different ingredients are used to ensure the development of a continuous protein network that is essential for bread quality. Interests in incorporating bioactive ingredients such as dietary fiber (DF) and phenolic antioxidants into popular foods such as bread have grown rapidly, due to the increased consumer health awareness. The added bioactive ingredients may or may not promote the protein cross-links. Appropriate cross-links among wheat proteins, fiber polysaccharides, and phenolic antioxidants could be the most critical factor for bread dough enhanced with DF and phenolic antioxidants. Such cross-links may influence the structure and properties of a bread system during baking. This article presents a brief overview of our current knowledge of the fate of the key components (wheat proteins, fibers, and phenolic antioxidants) and how they might interact during bread dough development and baking.
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Affiliation(s)
- Anusooya S Sivam
- Authors Sivam and Sun-Waterhouse are with The New Zealand Inst. for Plant & Food Research LtdPrivate Bag 92169, Auckland 1025, New ZealandAuthors Sivam, Quek, and Perera are with Food Science, Chemistry Dept., The Univ. of AucklandAuckland, New Zealand. Direct inquiries to author Sun-Waterhouse (E-mail: )
| | - Dongxiao Sun-Waterhouse
- Authors Sivam and Sun-Waterhouse are with The New Zealand Inst. for Plant & Food Research LtdPrivate Bag 92169, Auckland 1025, New ZealandAuthors Sivam, Quek, and Perera are with Food Science, Chemistry Dept., The Univ. of AucklandAuckland, New Zealand. Direct inquiries to author Sun-Waterhouse (E-mail: )
| | - SiewYoung Quek
- Authors Sivam and Sun-Waterhouse are with The New Zealand Inst. for Plant & Food Research LtdPrivate Bag 92169, Auckland 1025, New ZealandAuthors Sivam, Quek, and Perera are with Food Science, Chemistry Dept., The Univ. of AucklandAuckland, New Zealand. Direct inquiries to author Sun-Waterhouse (E-mail: )
| | - Conrad O Perera
- Authors Sivam and Sun-Waterhouse are with The New Zealand Inst. for Plant & Food Research LtdPrivate Bag 92169, Auckland 1025, New ZealandAuthors Sivam, Quek, and Perera are with Food Science, Chemistry Dept., The Univ. of AucklandAuckland, New Zealand. Direct inquiries to author Sun-Waterhouse (E-mail: )
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Dell'Angela M, Kladnik G, Cossaro A, Verdini A, Kamenetska M, Tamblyn I, Quek SY, Neaton JB, Cvetko D, Morgante A, Venkataraman L. Relating energy level alignment and amine-linked single molecule junction conductance. Nano Lett 2010; 10:2470-2474. [PMID: 20578690 DOI: 10.1021/nl100817h] [Citation(s) in RCA: 40] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/29/2023]
Abstract
Using photoemission spectroscopy, we determine the relationship between electronic energy level alignment at a metal-molecule interface and single-molecule junction transport data. We measure the position of the highest occupied molecular orbital (HOMO) relative to the Au metal Fermi level for three 1,4-benzenediamine derivatives on Au(111) and Au(110) with ultraviolet and resonant X-ray photoemission spectroscopy. We compare these results to scanning tunnelling microscope-based break-junction measurements of single molecule conductance and to first-principles calculations. We find that the energy difference between the HOMO and Fermi level for the three molecules adsorbed on Au(111) correlate well with changes in conductance and agree well with quasiparticle energies computed from first-principles calculations incorporating self-energy corrections. On the Au(110) that presents Au atoms with lower-coordination, critical in break-junction conductance measurements, we see that the HOMO level shifts further from the Fermi level. These results provide the first direct comparison of spectroscopic energy level alignment measurements with single molecule junction transport data.
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Chin ST, Hamid Nazimah SA, Quek SY, Che Man YB, Rahman RA, Hashim DM. Effect of thermal processing and storage condition on the flavour stability of spray-dried durian powder. Lebensm Wiss Technol 2010. [DOI: 10.1016/j.lwt.2010.01.001] [Citation(s) in RCA: 28] [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: 11/25/2022]
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