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Sevcikova V, Adamek M, Sebestikova R, Buresova I, Buran M, Adamkova A, Zvonkova M, Skowronkova N, Matyas J, Mlcek J. New Insights into the Comprehensive System of Thermodynamic Sensors and Electronic Nose and Its Practical Applications in Dough Fermentation Monitoring. Sensors (Basel) 2024; 24:352. [PMID: 38257447 PMCID: PMC10818983 DOI: 10.3390/s24020352] [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] [Subscribe] [Scholar Register] [Received: 11/27/2023] [Revised: 12/20/2023] [Accepted: 01/05/2024] [Indexed: 01/24/2024]
Abstract
This study focuses on an applicability of the device designed for monitoring dough fermentation. The device combines a complex system of thermodynamic sensors (TDSs) with an electronic nose (E-nose). The device's behavior was tested in experiments with dough samples. The configuration of the sensors in the thermodynamic system was explored and their response to various positions of the heat source was investigated. When the distance of the heat source and its intensity from two thermodynamic sensors changes, the output signal of the thermodynamic system changes as well. Thus, as the distance of the heat source decreases or the intensity increases, there is a higher change in the output signal of the system. The linear trend of this change reaches an R2 value of 0.936. Characteristics of the doughs prepared from traditional and non-traditional flours were successfully detected using the electronic nose. To validate findings, the results of the measurements were compared with signals from the rheofermentometer Rheo F4, and the correlation between the output signals was closely monitored. The data after statistical evaluation show that the measurements using thermodynamic sensors and electronic nose directly correlate the most with the measured values of the fermenting dough volume. Pearson's correlation coefficient for TDSs and rheofermentometer reaches up to 0.932. The E-nose signals also correlate well with dough volume development, up to 0.973. The data and their analysis provided by this study declare that the used system configuration and methods are fully usable for this type of food analysis and also could be usable in other types of food based on the controlled fermentation. The system configuration, based on the result, will be also used in future studies.
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Affiliation(s)
- Veronika Sevcikova
- Department of Food Analysis and Chemistry, Faculty of Technology, Tomas Bata University in Zlin, Vavreckova 5669, 760 01 Zlin, Czech Republic; (V.S.); (A.A.); (M.Z.); (N.S.)
| | - Martin Adamek
- Department of Automation and Control Engineering, Faculty of Applied Informatics, Tomas Bata University in Zlin, Nad Stranemi 4511, 760 05 Zlin, Czech Republic;
| | - Romana Sebestikova
- Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlin, Vavreckova 5669, 760 01 Zlin, Czech Republic; (R.S.); (I.B.)
| | - Iva Buresova
- Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlin, Vavreckova 5669, 760 01 Zlin, Czech Republic; (R.S.); (I.B.)
| | - Martin Buran
- Department of Microelectronics, Faculty of Electrical Engineering and Communication, Brno University of Technology, Technicka 3058/10, 616 00 Brno, Czech Republic;
| | - Anna Adamkova
- Department of Food Analysis and Chemistry, Faculty of Technology, Tomas Bata University in Zlin, Vavreckova 5669, 760 01 Zlin, Czech Republic; (V.S.); (A.A.); (M.Z.); (N.S.)
| | - Magdalena Zvonkova
- Department of Food Analysis and Chemistry, Faculty of Technology, Tomas Bata University in Zlin, Vavreckova 5669, 760 01 Zlin, Czech Republic; (V.S.); (A.A.); (M.Z.); (N.S.)
| | - Nela Skowronkova
- Department of Food Analysis and Chemistry, Faculty of Technology, Tomas Bata University in Zlin, Vavreckova 5669, 760 01 Zlin, Czech Republic; (V.S.); (A.A.); (M.Z.); (N.S.)
| | - Jiri Matyas
- Centre of Polymer Systems, University Institute, Tomas Bata University in Zlin, Trida Tomase Bati 5678, 760 01 Zlin, Czech Republic;
| | - Jiri Mlcek
- Department of Food Analysis and Chemistry, Faculty of Technology, Tomas Bata University in Zlin, Vavreckova 5669, 760 01 Zlin, Czech Republic; (V.S.); (A.A.); (M.Z.); (N.S.)
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Zeng F, Yang Y, Liu Q, Yang J, Jin Z, Jiao A. Effect of fermentation methods on properties of dough and whole wheat bread. J Sci Food Agric 2023; 103:4876-4886. [PMID: 36943926 DOI: 10.1002/jsfa.12565] [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] [Subscribe] [Scholar Register] [Received: 12/05/2022] [Revised: 03/10/2023] [Accepted: 03/21/2023] [Indexed: 06/08/2023]
Abstract
BACKGROUND Whole wheat bread is high in nutritional value but poor in technological quality; therefore, research on how to improve its technological quality has attracted extensive attention. The effects of fermentation methods, including straight dough(STD), sourdough (SOD), sponge dough (SPD), and refrigerated SPD (RSD) methods, on the dough and bread quality of whole wheat bread were investigated, focusing on pasting properties, rheological properties, thermal properties, microstructure, basic quality, and starch digestibility. RESULTS The rapid viscosity analysis and rheological results demonstrated that SOD had the highest pasting temperature and the lowest viscosity, indicating an inhibition of starch pasting and partial protein hydrolysis, whereas the opposite trend presented by SPD and RSD indicated a greater starch hydration and a stronger gluten network. Thermal gravimetric analysis and differential scanning calorimetry results indicated reduced starch thermal degradation and increased starch pasting enthalpy in SOD and RSD. Scanning electron microscopy images revealed that the starch granules of SOD and RSD were tightly wrapped by a gluten network. SOD and RSD breads had the largest specific volume, the softest texture, and the lowest glycemic index. CONCLUSION The effects of different fermentation methods on dough and bread structure can provide instructive information for future studies on their applications in whole wheat bread production. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Fangye Zeng
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, PR China
- School of Food Science and Technology, Jiangnan University, Wuxi, PR China
| | - Yueyue Yang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, PR China
- School of Food Science and Technology, Jiangnan University, Wuxi, PR China
| | - Qing Liu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, PR China
- School of Food Science and Technology, Jiangnan University, Wuxi, PR China
| | - Jiahua Yang
- Jiangsu Pastoral Health Technology Co., Ltd, Taizhou, PR China
| | - Zhengyu Jin
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, PR China
- School of Food Science and Technology, Jiangnan University, Wuxi, PR China
| | - Aiquan Jiao
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, PR China
- School of Food Science and Technology, Jiangnan University, Wuxi, PR China
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Arp CG, Correa MJ, Ferrero C. Modified celluloses improve the proofing performance and quality of bread made with a high content of resistant starch. J Sci Food Agric 2023; 103:3041-3049. [PMID: 36545692 DOI: 10.1002/jsfa.12396] [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: 09/01/2022] [Revised: 12/15/2022] [Accepted: 12/22/2022] [Indexed: 06/17/2023]
Abstract
BACKGROUND Adding resistant starch (RS) to bread formulations is a promising way of increasing fiber content of white bread. However, the partial replacement of wheat flour (WF) by RS can lead to a decrease in technological quality. The objective of this study was to analyze the performance of hydroxypropylmethylcellulose and carboxymethylcellulose as improvers of wheat bread with a high level of replacement (30%) with maize RS. The levels of the modified celluloses were 1% and 1.5% (WF + RS basis), and a formulation without modified celluloses was used as control. Proofing time, loaf volume, crumb characteristics (porosity, texture), and bread staling parameters (hardness increase, moisture loss), among other attributes, were analyzed, and principal component analysis was applied to compare samples. RESULTS The use of both modified celluloses was effective in improving the quality of breads. Specific volume and crumb porosity were enhanced, particularly at the 1.5% level. Breads with modified celluloses also allowed a higher retention of water and a better preservation of mechanical properties during storage. The principal component analysis projection graph for the first two principal components showed that samples with modified celluloses were clustered by the level of hydrocolloid addition rather than by the type of hydrocolloid used, although all the samples with modified celluloses were close to each other and distant from the control sample without hydrocolloids. CONCLUSION The quality decrease resulting from the replacement of WF by a high level of RS can be greatly compensated by the use of structuring agents such as hydroxypropylmethylcellulose and carboxymethylcellulose. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Carlos Gabriel Arp
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), Facultad de Ciencias Exactas-Universidad Nacional de La Plata, Comisión de Investigaciones Científicas de la Provincia de Buenos Aires, Consejo Nacional de Investigaciones Científicas y Técnicas, La Plata, Argentina
| | - María Jimena Correa
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), Facultad de Ciencias Exactas-Universidad Nacional de La Plata, Comisión de Investigaciones Científicas de la Provincia de Buenos Aires, Consejo Nacional de Investigaciones Científicas y Técnicas, La Plata, Argentina
| | - Cristina Ferrero
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), Facultad de Ciencias Exactas-Universidad Nacional de La Plata, Comisión de Investigaciones Científicas de la Provincia de Buenos Aires, Consejo Nacional de Investigaciones Científicas y Técnicas, La Plata, Argentina
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Galgano F, Mele MC, Tolve R, Condelli N, Di Cairano M, Ianiro G, D'Antuono I, Favati F. Strategies for Producing Low FODMAPs Foodstuffs: Challenges and Perspectives. Foods 2023; 12. [PMID: 36832931 DOI: 10.3390/foods12040856] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2022] [Revised: 01/30/2023] [Accepted: 02/08/2023] [Indexed: 02/19/2023] Open
Abstract
In recent years, there has been a growing interest in a diet low in fermentable oligosaccharides, disaccharides, monosaccharides, and polyols (FODMAPs) as a promising therapeutic approach to reduce the symptoms associated with irritable bowel syndrome (IBS). Hence, the development of low FODMAPs products is an important challenge for the food industry, and among the various foodstuffs associated with the intake of FODMAPs, cereal-based products represent an issue. In fact, even if their content in FODMAPs is limited, their large use in diet can be an important factor in developing IBS symptoms. Several useful approaches have been developed to reduce the FODMAPs content in processed food products. Accurate ingredient selection, the use of enzymes or selected yeasts, and the use of fermentation steps carried out by specific lactic bacteria associated with the use of sourdough represent the technical approaches that have been investigated, alone or in combination, to reduce the FODMAPs content in cereal-based products. This review aims to give an overview of the technological and biotechnological strategies applicable to the formulation of low-FODMAPs products, specifically formulated for consumers affected by IBS. In particular, bread has been the foodstuff mainly investigated throughout the years, but information on other raw or processed products has also been reported. Furthermore, taking into account the required holistic approach for IBS symptoms management, in this review, the use of bioactive compounds that have a positive impact on reducing IBS symptoms as added ingredients in low-FODMAPs products is also discussed.
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Păucean A, Mureșan V, Maria-Man S, Chiș MS, Mureșan AE, Șerban LR, Pop A, Muste S. Metabolomics as a Tool to Elucidate the Sensory, Nutritional and Safety Quality of Wheat Bread-A Review. Int J Mol Sci 2021; 22:ijms22168945. [PMID: 34445648 PMCID: PMC8396194 DOI: 10.3390/ijms22168945] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [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: 07/20/2021] [Revised: 08/13/2021] [Accepted: 08/17/2021] [Indexed: 01/20/2023] Open
Abstract
Wheat (Triticum aestivum) is one of the most extensively cultivated and used staple crops in human nutrition, while wheat bread is annually consumed in more than nine billion kilograms over the world. Consumers’ purchase decisions on wheat bread are largely influenced by its nutritional and sensorial characteristics. In the last decades, metabolomics is considered an effective tool for elucidating the information on metabolites; however, the deep investigations on metabolites still remain a difficult and longtime action. This review gives emphasis on the achievements in wheat bread metabolomics by highlighting targeted and untargeted analyses used in this field. The metabolomics approaches are discussed in terms of quality, processing and safety of wheat and bread, while the molecular mechanisms involved in the sensorial and nutritional characteristics of wheat bread are pointed out. These aspects are of crucial importance in the context of new consumers’ demands on healthy bakery products rich in bioactive compounds but, equally, with good sensorial acceptance. Moreover, metabolomics is a potential tool for assessing the changes in nutrient composition from breeding to processing, while monitoring and understanding the transformations of metabolites with bioactive properties, as well as the formation of compounds like toxins during wheat storage.
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Abstract
Amaranth flour from germinated (GA) and non-germinated (A) seeds (0%-C, 5%, 15%, 25%) were mixed with wheat flour for breadmaking. Fermentation parameters of dough (time-tf, maximum volume-Vmax) were obtained. Specific volume (Vsp) of breads, crust color, texture and relaxation of crumb were analyzed. A high amount of germinated amaranth flour decreased Vmax and increased tf, obtaining breads with low Vsp and darkness crust. A firmed and chewy crumb, although with a more aerated structure (high area occupied by alveoli) was obtained. The GA25 bread presented the softer crumb. The elastic modulus-E1 of crumb increased and the relaxation time-T1 decreased with higher amounts of amaranth flour, suggesting the formation of a more structured crumb; mainly in the case of non-germinated amaranth flour. Wheat flour resisted the inclusion of 25% of germinated amaranth seeds (GA25) without substantial changes in bread quality.
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Affiliation(s)
- Luciano M Guardianelli
- CIDCA (CIC-CONICET - Facultad de Ciencias Exactas - Universidad Nacional de La Plata), Argentina
| | - María V Salinas
- CIDCA (CIC-CONICET - Facultad de Ciencias Exactas - Universidad Nacional de La Plata), Argentina
| | - María C Puppo
- CIDCA (CIC-CONICET - Facultad de Ciencias Exactas - Universidad Nacional de La Plata), Argentina.,Universidad Nacional de La Plata, Argentina
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Laurent J, Aerts A, Gordon J, Gupta P, Voet ARD, Verstrepen KJ, Courtin CM. Small Differences in SUC Gene Sequences Impact Saccharomyces cerevisiae Invertase Activity and Specificity toward Fructans with Different Chain Lengths. J Agric Food Chem 2021; 69:1925-1935. [PMID: 33533594 DOI: 10.1021/acs.jafc.0c07015] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
Saccharomyces cerevisiae (S. cerevisiae)invertase is encoded by a family of closely related SUC genes. To identify and understand the molecular basis for differences in substrate specificity, we examined 29 SUC alleles from industrialS. cerevisiaestrains and cloned alleles with small sequence differences into an invertase-negative strain. Our study showed that an F102Y substitution in Suc-enzymes lowers yeast invertase activity toward fructo-oligosaccharides (FOS) by 36% and the specificity factor by 43%. By contrast, an A409P substitution in Suc-enzymes resulted in an increased capacity of the yeast to hydrolyze FOS and Fibruline by 17 and 41%, respectively, likely because of a change in the loop conformation resulting in a wider active site. Bread dough fermentation experiments revealed that sucrose and fructan hydrolysis during fermentation is influenced by this natural variation in SUC sequences. Our research thus opens the door for the selection or engineering of yeasts and Suc-enzymes with specific activities that may ultimately allow controlling fructan hydrolysis.
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Affiliation(s)
- Jitka Laurent
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M2S), KU Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium
| | - Anouk Aerts
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M2S), KU Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium
| | - Jonathan Gordon
- VIB-KU Leuven Laboratory for Systems Biology & CMPG Laboratory for Genetics and Genomics, Department of Microbial and Molecular Systems (M2S) and VIB-KU Leuven Center for Microbiology, Bio-Incubator Leuven, Gaston Geenslaan 1, B-3001 Leuven, Belgium
| | - Purvi Gupta
- Laboratory for Biomolecular Modelling and Design, Department of Chemistry, KU Leuven, Celestijnenlaan 200G, B-3001 Leuven, Belgium
| | - Arnout R D Voet
- Laboratory for Biomolecular Modelling and Design, Department of Chemistry, KU Leuven, Celestijnenlaan 200G, B-3001 Leuven, Belgium
| | - Kevin J Verstrepen
- VIB-KU Leuven Laboratory for Systems Biology & CMPG Laboratory for Genetics and Genomics, Department of Microbial and Molecular Systems (M2S) and VIB-KU Leuven Center for Microbiology, Bio-Incubator Leuven, Gaston Geenslaan 1, B-3001 Leuven, Belgium
| | - Christophe M Courtin
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M2S), KU Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium
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Teleky BE, Martău GA, Vodnar DC. Physicochemical Effects of Lactobacillus plantarum and Lactobacillus casei Cocultures on Soy-Wheat Flour Dough Fermentation. Foods 2020; 9:E1894. [PMID: 33353037 DOI: 10.3390/foods9121894] [Citation(s) in RCA: 27] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2020] [Revised: 12/10/2020] [Accepted: 12/15/2020] [Indexed: 12/13/2022] Open
Abstract
In contemporary food production, an important role is given to the increase in the nutritional quality of foodstuff. In the bakery industry, one of the main cereals used is wheat flour (WF), which creates bread with proper sensory evaluation but is nutritionally poor. Soy-flour (SF) has increased nutrient content, and its consumption is recommended due to several health benefits. Dough fermentation with lactic acid bacteria (LAB) increases bread shelf life, improves flavor, and its nutritional quality, mostly due to its high organic acid production capability. In the present study, the addition of SF to WF, through fermentation with the cocultures of Lactobacillus plantarum and Lactobacillus casei was analyzed. Three different batches were performed by using WF supplemented with SF, as follows: batch A consisting of 90% WF and 10% SF; batch B—95% WF and 5% SF; batch C—100% WF. The fermentation with these two LABs presented several positive effects, which, together with increased SF content, improved the dough’s rheological and physicochemical characteristics. The dynamic rheological analysis exhibited a more stable elastic-like behavior in doughs supplemented with SF (G′ 4936.2 ± 12.7, and G″ 2338.4 ± 9.1). Organic acid production changes were the most significant, especially for the lactic, citric, and tartaric content.
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Wang B, Xiao L, Chai D, Jiang Y, Wang M, Xu X, Li C, Dong L. Metabolite analysis of wheat dough fermentation incorporated with buckwheat. Food Sci Nutr 2020; 8:4242-4251. [PMID: 32884705 PMCID: PMC7455966 DOI: 10.1002/fsn3.1720] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2020] [Revised: 05/26/2020] [Accepted: 05/26/2020] [Indexed: 12/03/2022] Open
Abstract
Dough fermentation represents an important developmental stage in the manufacturing process. In this study, volatile and nonvolatile metabolite analysis were carried out to investigate time-dependent metabolic changes in the course of wheat dough fermentation incorporated with buckwheat based on gas chromatography-mass spectrometry (GC/MS). A total of 70 nonvolatile metabolites were identified, covering a broad spectrum of polar (e.g., amino acids, sugars, sugar alcohols, and acids) and nonpolar (e.g., fatty acid methyl esters, free fatty acids, and sterols) low molecular weight dough constituents. Meanwhile, sixty-four volatile metabolites comprising aldehydes, ketones, alcohols, organic acids, aromatic compounds, and furans were identified using solid-phase micro-extraction combined with GC-MS. Some differences may exist in the volatile composition between fermented and unfermented dough. Statistical assessment of the nonvolatile data via principal component analysis demonstrated that the metabolic changes during the mixed dough fermentation are reflected by time-dependent shifts of polar nonvolatile metabolites. And some potential nutritional markers, such as amino acids and sugars, could be developed to optimize and control the industrial dough fermentation incorporated with buckwheat.
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Affiliation(s)
- Binchen Wang
- School of Food Science and TechnologyDalian Polytechnic UniversityDalianLiaoningChina
- National Engineering Research Center of SeafoodDalianLiaoningChina
| | - Lin Xiao
- School of Food Science and TechnologyDalian Polytechnic UniversityDalianLiaoningChina
- National Engineering Research Center of SeafoodDalianLiaoningChina
| | - Duo Chai
- School of Food Science and TechnologyDalian Polytechnic UniversityDalianLiaoningChina
- National Engineering Research Center of SeafoodDalianLiaoningChina
| | - Yumeng Jiang
- School of Food Science and TechnologyDalian Polytechnic UniversityDalianLiaoningChina
- National Engineering Research Center of SeafoodDalianLiaoningChina
| | - Meiting Wang
- School of Food Science and TechnologyDalian Polytechnic UniversityDalianLiaoningChina
- National Engineering Research Center of SeafoodDalianLiaoningChina
| | - Xianbing Xu
- School of Food Science and TechnologyDalian Polytechnic UniversityDalianLiaoningChina
- National Engineering Research Center of SeafoodDalianLiaoningChina
| | - Chongwei Li
- Engineering Research Center of Agricultural Microbiology TechnologyMinistry of EducationHeilongjiang UniversityHarbinHeilongjiangChina
| | - Liang Dong
- School of Food Science and TechnologyDalian Polytechnic UniversityDalianLiaoningChina
- National Engineering Research Center of SeafoodDalianLiaoningChina
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Van der Maelen E, Rezaei MN, Struyf N, Proost P, Verstrepen KJ, Courtin CM. Identification of a Wheat Thaumatin-like Protein That Inhibits Saccharomyces cerevisiae. J Agric Food Chem 2019; 67:10423-10431. [PMID: 31487168 DOI: 10.1021/acs.jafc.9b03432] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [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
Plants often produce antifungal peptides and proteins in response to infection. Also wheat, which is the main ingredient of bread dough, contains such components. Here, we show that while some industrial strains of the baker's yeast Saccharomyces cerevisiae can efficiently ferment dough, some other strains show much lower fermentation capacities because they are sensitive to a specific wheat protein. We purified and identified what turned out to be a thaumatin-like protein through a combination of activity-guided fractionation, cation exchange chromatography, reversed-phase HPLC, and LC-MS/MS. Recombinant expression of the corresponding gene and testing the activity confirmed the inhibitory activity of the protein.
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Affiliation(s)
- Eva Van der Maelen
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe) , KU Leuven , Kasteelpark Arenberg 20 , B-3001 Leuven , Belgium
| | - Mohammad N Rezaei
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe) , KU Leuven , Kasteelpark Arenberg 20 , B-3001 Leuven , Belgium
| | - Nore Struyf
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe) , KU Leuven , Kasteelpark Arenberg 20 , B-3001 Leuven , Belgium
| | - Paul Proost
- Laboratory of Molecular Immunology, Rega Institute for Medical Research , KU Leuven , Herestraat 49 , B-3000 Leuven , Belgium
| | - Kevin J Verstrepen
- VIB - KU Leuven Laboratory for Systems Biology & CMPG Laboratory for Genetics and Genomics, VIB - KU Leuven Center for Microbiology, Bio-Incubator , Gaston Geenslaan 1 , B-3001 Leuven , Belgium
| | - Christophe M Courtin
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe) , KU Leuven , Kasteelpark Arenberg 20 , B-3001 Leuven , Belgium
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11
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Rathnayake HA, Navaratne S, Navaratne C. Improving porous crumb structure of rice-related leavened food products by fermentation and gelatinization at slightly higher air pressure conditions. J Texture Stud 2019; 50:564-570. [PMID: 31286515 DOI: 10.1111/jtxs.12465] [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: 02/26/2019] [Revised: 06/29/2019] [Accepted: 07/02/2019] [Indexed: 11/30/2022]
Abstract
Porous crumb structure of rice-related leavened food products developed under air pressure conditions during fermentation and gelatinization in a fabricated fermentation chamber were characterized. Therein, four samples were prepared under three pressurized conditions (sample pressurized by the leavened gas itself, 1 kg/cm2 initial pressure, 1.5 kg/cm2 initial pressure) along with a control (unpressurized). Crumb volume, specific volume, bulk density, pH as well as crumb texture profile and cellular structure were analyzed. Results revealed that fermentation and gelatinization under air pressure (slightly higher than the atmospheric air pressure) conditions in the fabricated fermentation chamber help to arrest leavening gas within the dough mass to improve the properties of porous crumb structure. Sample fermented and gelatinized at 1 kg/cm2 initial pressure presented better crumb mechanical and cellular structural properties compared to the other two pressurized samples and the control.
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Affiliation(s)
- Heshani A Rathnayake
- Department of Food Science and Technology, Faculty of Applied Sciences, University of Sri Jayewardenepura, Nugegoda, Sri Lanka
| | - Senevirathne Navaratne
- Department of Food Science and Technology, Faculty of Applied Sciences, University of Sri Jayewardenepura, Nugegoda, Sri Lanka
| | - Champa Navaratne
- Department of Agricultural Engineering, Faculty of Agriculture, University of Ruhuna, Kamburupitiya, Sri Lanka
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Wang S, Li H, Li Z, Sun Y, Wang J, Li M. Fitness of Jiaozi starter for steamed bread production using a two-stage procedure. Food Sci Nutr 2018; 6:1394-1401. [PMID: 30258581 PMCID: PMC6145220 DOI: 10.1002/fsn3.693] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [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: 01/14/2018] [Revised: 04/17/2018] [Accepted: 04/27/2018] [Indexed: 01/05/2023] Open
Abstract
Steamed bread is a popular staple food in China. Jiaozi shows many advantages as a starter for dough fermentation and is frequently used for steamed bread production. The knowledge about the dough fermentation process using Jiaozi is helpful for production management and quality improvement of the final product. In this study, the applicability of Jiaozi for steamed bread production was investigated. Some important factors involved in dough fermentation were carefully examined and analyzed, including the evolution and diversity of major bacteria and fungi, acidity change, reducing sugar utilization, CO 2 production and retention, and different full dough fermentation periods. Combined with the quality evaluation of the final product, the results displayed that traditional Jiaozi was suitable as starter for steamed bread production using a two-stage procedure with a wide range of full fermentation time and also provided more insights into steamed bread production by Jiaozi.
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Affiliation(s)
- Shiwei Wang
- Beijing Advanced Innovation Center for Food Nutrition and Human HealthBeijing Technology and Business University (BTBU)BeijingChina
- College of BioengineeringHenan University of TechnologyZhengzhouChina
- College of Food Science and TechnologyHenan University of TechnologyZhengzhouChina
- School of Chemical Engineering and Energy TechnologyDongguan University of TechnologyDongguan ShiGuangdong ShengChina
| | - Haifeng Li
- College of BioengineeringHenan University of TechnologyZhengzhouChina
| | - Zhijian Li
- College of Food Science and TechnologyHenan University of TechnologyZhengzhouChina
| | - Yanmei Sun
- School of Chemical Engineering and Energy TechnologyDongguan University of TechnologyDongguan ShiGuangdong ShengChina
| | - Jinshui Wang
- College of BioengineeringHenan University of TechnologyZhengzhouChina
| | - Meng Li
- Beijing Key Laboratory of Plant Resources Research and DevelopmentBeijing Technology and Business University (BTBU)BeijingChina
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Watanabe D, Sekiguchi H, Sugimoto Y, Nagasawa A, Kida N, Takagi H. Importance of Proteasome Gene Expression during Model Dough Fermentation after Preservation of Baker's Yeast Cells by Freezing. Appl Environ Microbiol 2018; 84:e00406-18. [PMID: 29625985 DOI: 10.1128/AEM.00406-18] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2018] [Accepted: 03/30/2018] [Indexed: 11/20/2022] Open
Abstract
Freeze-thaw stress causes various types of cellular damage, survival and/or proliferation defects, and metabolic alterations. However, the mechanisms underlying how cells cope with freeze-thaw stress are poorly understood. Here, model dough fermentations using two baker's yeast strains, 45 and YF, of Saccharomyces cerevisiae were compared after 2 weeks of cell preservation in a refrigerator or freezer. YF exhibited slow fermentation after exposure to freeze-thaw stress due to low cell viability. A DNA microarray analysis of the YF cells during fermentation revealed that the genes involved in oxidative phosphorylation were relatively strongly expressed, suggesting a decrease in the glycolytic capacity. Furthermore, we found that mRNA levels of the genes that encode the components of the proteasome complex were commonly low, and ubiquitinated proteins were accumulated by freeze-thaw stress in the YF strain. In the cells with a laboratory strain background, treatment with the proteasome inhibitor MG132 or the deletion of each transcriptional activator gene for the proteasome genes (RPN4, PDR1, or PDR3) led to marked impairment of model dough fermentation using the frozen cells. Based on these data, proteasomal degradation of freeze-thaw-damaged proteins may guarantee high cell viability and fermentation performance. We also found that the freeze-thaw stress-sensitive YF strain was heterozygous at the PDR3 locus, and one of the alleles (A148T/A229V/H336R/L541P) was shown to possess a dominant negative phenotype of slow fermentation. Removal of such responsible mutations could improve the freeze-thaw stress tolerance and the fermentation performance of baker's yeast strains, as well as other industrial S. cerevisiae strains.IMPORTANCE The development of freezing technology has enabled the long-term preservation and long-distance transport of foods and other agricultural products. Fresh yeast, however, is usually not frozen because the fermentation performance and/or the viability of individual cells is severely affected after thawing. Here, we demonstrate that proteasomal degradation of ubiquitinated proteins is an essential process in the freeze-thaw stress responses of S. cerevisiae Upstream transcriptional activator genes for the proteasome components are responsible for the fermentation performance after freezing preservation. Thus, this study provides a potential linkage between freeze-thaw stress inputs and the transcriptional regulatory network that might be functionally conserved in higher eukaryotes. Elucidation of the molecular targets of freeze-thaw stress will contribute to advances in cryobiology, such as freezing preservation of human cells, tissues, and embryos for medical purposes and breeding of industrial microorganisms and agricultural crops that adapt well to low temperatures.
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Struyf N, Laurent J, Verspreet J, Verstrepen KJ, Courtin CM. Substrate-Limited Saccharomyces cerevisiae Yeast Strains Allow Control of Fermentation during Bread Making. J Agric Food Chem 2017; 65:3368-3377. [PMID: 28367622 DOI: 10.1021/acs.jafc.7b00313] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
Identification and use of yeast strains that are unable to consume one or more otherwise fermentable substrate types could allow a more controlled fermentation process with more flexibility regarding fermentation times. In this study, Saccharomyces cerevisiae strains with different capacities to consume substrates present in wheat were selected to investigate the impact of substrate limitation on dough fermentation and final bread volume. Results show that fermentation of dough with maltose-negative strains relies on the presence of fructan and sucrose as fermentable substrates and can be used for regular bread making. Levels of fructan and sucrose, endogenously present or added, hence determine the extent of fermentation and timing at the proofing stage. Whole meal is inherently more suitable for substrate-limited fermentation than white flour due to the presence of higher native levels of these substrates. Bread making protocols with long fermentation times are accommodated by addition of substrates such as sucrose.
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Affiliation(s)
- Nore Struyf
- Laboratory of Food Chemistry and Biochemistry, Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven , Kasteelpark Arenberg 20, B-3001 Leuven, Belgium
- VIB Laboratory for Systems Biology, CMPG Laboratory for Genetics and Genomics, KU Leuven , Bio-Incubator, Gaston Geenslaan 1, B-3001 Leuven, Belgium
| | - Jitka Laurent
- Laboratory of Food Chemistry and Biochemistry, Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven , Kasteelpark Arenberg 20, B-3001 Leuven, Belgium
| | - Joran Verspreet
- Laboratory of Food Chemistry and Biochemistry, Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven , Kasteelpark Arenberg 20, B-3001 Leuven, Belgium
| | - Kevin J Verstrepen
- VIB Laboratory for Systems Biology, CMPG Laboratory for Genetics and Genomics, KU Leuven , Bio-Incubator, Gaston Geenslaan 1, B-3001 Leuven, Belgium
| | - Christophe M Courtin
- Laboratory of Food Chemistry and Biochemistry, Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven , Kasteelpark Arenberg 20, B-3001 Leuven, Belgium
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15
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Rezaei MN, Jayaram VB, Verstrepen KJ, Courtin CM. The impact of yeast fermentation on dough matrix properties. J Sci Food Agric 2016; 96:3741-3748. [PMID: 26676687 DOI: 10.1002/jsfa.7562] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.6] [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: 05/11/2015] [Revised: 09/14/2015] [Accepted: 11/30/2015] [Indexed: 06/05/2023]
Abstract
BACKGROUND Most studies on dough properties are performed on yeastless dough to exclude the complicating, time-dependent effect of yeast. Baker's yeast, however, impacts dough matrix properties during fermentation, probably through the production of primary (CO2 and ethanol) and secondary (glycerol, acetic acid and succinic acid) metabolites. The aim of this study is to obtain a better understanding of the changes in yeasted dough behavior introduced by fermentation, by investigating the impact of yeast fermentation on Farinograph dough consistency, dough spread, Kieffer rig dough extensibility and gluten agglomeration behavior in a fermented dough-batter gluten starch separation system. RESULTS Results show that fermentation leads to a dough with less flow and lower extensibility that breaks more easily under stress and strain. The dough showed less elastic and more plastic deformation behavior. Gluten agglomerates were smaller for yeasted dough than for the unyeasted control. CONCLUSION These changes probably have to be attributed to metabolites generated during fermentation. Indeed, organic acids and also ethanol in concentrations produced by yeast were previously shown to have similar effects in yeastless dough. These findings imply the high importance of yeast fermentation metabolites on dough matrix properties in industrial bread production. © 2015 Society of Chemical Industry.
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Affiliation(s)
- Mohammad N Rezaei
- Laboratory of Food Chemistry and Biochemistry & Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001, Heverlee, Belgium
| | - Vinay B Jayaram
- Laboratory of Food Chemistry and Biochemistry & Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001, Heverlee, Belgium
| | - Kevin J Verstrepen
- VIB Laboratory for Systems Biology & CMPG Laboratory for Genetics and Genomics, KU Leuven, Bio-Incubator, Gaston Geenslaan 1, B-3001, Heverlee, Belgium
| | - Christophe M Courtin
- Laboratory of Food Chemistry and Biochemistry & Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001, Heverlee, Belgium
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