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Bachir N, Akkoum H, Pujola M, Sepulcre F, Haddarah A. Impact of amino acids and sugars after thermal processing on acrylamide formation in synthetic potato models and real potatoes. Food Sci Nutr 2024; 12:1046-1055. [PMID: 38370087 PMCID: PMC10867486 DOI: 10.1002/fsn3.3818] [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] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2023] [Revised: 10/19/2023] [Accepted: 10/23/2023] [Indexed: 02/20/2024] Open
Abstract
Amino acids and sugars, along with the thermal processing, are considered the main parameters to control acrylamide formation in fried potatoes. To evaluate which of these parameters had the greatest influence, 10 synthetic potato-starch-based models formulated in different amino acid and/or sugar combinations and three potato cultivars were assigned. High-performance-liquid chromatography and gas chromatography flame-ionized-detectors were applied to quantify amino acids, sugars, and acrylamide. Results showed that reducing sugars and sucrose significantly increased acrylamide formation amongst all potato samples. Synthetic potato models Asn-GFS contained the highest amount of acrylamide compared to Glu-Fru and real potatoes (Agria and Kennebec). Thus, sugars were considered critical factors for acrylamide formation in potatoes and remained the most practical way of reducing its production.
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Affiliation(s)
- Nivine Bachir
- Departament d'Enginyeria Agroalimentària i BiotecnologiaUniversitat Politècnica de Catalunya, BarcelonaTechCastelldefelsSpain
- Doctoral School of Sciences and TechnologyLebanese UniversityHadathLebanon
| | - Hadiya Akkoum
- Doctoral School of Sciences and TechnologyLebanese UniversityHadathLebanon
| | - Montserrat Pujola
- Departament d'Enginyeria Agroalimentària i BiotecnologiaUniversitat Politècnica de Catalunya, BarcelonaTechCastelldefelsSpain
| | - Franscesc Sepulcre
- Departament d'Enginyeria Agroalimentària i BiotecnologiaUniversitat Politècnica de Catalunya, BarcelonaTechCastelldefelsSpain
| | - Amira Haddarah
- Doctoral School of Sciences and TechnologyLebanese UniversityHadathLebanon
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2
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Saikia DK, Chikkaputtaiah C, Velmurugan N. Nutritional enrichment of fruit peel wastes using lipid accumulating Aurantiochytrium strain as feed for aquaculture in the North-East Region of India. Environ Technol 2024; 45:1215-1233. [PMID: 36282587 DOI: 10.1080/09593330.2022.2139638] [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: 07/02/2022] [Accepted: 10/17/2022] [Indexed: 06/16/2023]
Abstract
Utilization of fruit peel wastes to grow thraustochytrids for nutritional enrichment of wastes will lower environmental and economic costs associated with feedstock specific for aquaculture industries. In this study, high-carbohydrate content agricultural wastes, such as orange, pineapple, banana, and mausambi fruit peels were enriched with essential fatty acids producing thraustochytrids Aurantiochytrium sp. ATCC276. Characterizations of fruit peels revealed the presence of high carbohydrate content (9-16%) and reducing sugars essential for the growth of thraustochytrids. Optimization for lipid production of Aurantiochytrium sp. ATCC276 was carried out using response surface methodology (RSM) in combination with different concentrations of fruit peels in solid-state fermentation (SSF) conditions. Fruit peels composed of SSF experiments were designed using a central composite design. Aurantiochytrium sp. ATCC276 cells efficiently utilized the sugar components of fruit peels for their growth and lipid accumulation. Different SSF composites made of fruit peels were significantly enriched with fatty acids of Aurantiochytrium sp. ATCC276 cells. Culturing Aurantiochytrium sp. ATCC276 cells with these waste materials demonstrated distinct responses towards lipid accumulation at different compositions. The optimized SSF composite consists of 9.91 g 100 mL-1 orange, 5 g 100 mL-1 mausambi, 4.12 g 100 mL-1 pineapple, and 8.01 g 100 mL-1 banana peels and was enriched with 8.37% of Aurantiochytrium sp. ATCC276-derived lipids. This study expands the benefits and bioprocessing potential of essential fatty acids producing Aurantiochytrium sp. ATCC276 along with fruit peel wastes which a frontier in circular bioeconomy and valorizing waste for usage.
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Affiliation(s)
- Diganta Kumar Saikia
- Biological Sciences Division, CSIR-North East Institute of Science and Technology (CSIR-NEIST), Branch Laboratory-Itanagar, Naharlagun, India
| | - Channakeshavaiah Chikkaputtaiah
- Biological Sciences and Technology Division, CSIR-North East Institute of Science and Technology (CSIR-NEIST), Jorhat, India
- Academy of Scientific and Innovative Research (AcSIR), Ghaziabad, India
| | - Natarajan Velmurugan
- Biological Sciences Division, CSIR-North East Institute of Science and Technology (CSIR-NEIST), Branch Laboratory-Itanagar, Naharlagun, India
- Academy of Scientific and Innovative Research (AcSIR), Ghaziabad, India
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3
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Dunmire KM, Lopez DA, Zhang Y, Jones CK, Li Y, Woodworth JC, Goodband RD, Tokach MD, Stark CR, Stein HH, Paulk CB. Effect of the pelleting process on diet formulations with varying levels of crystalline amino acids and reducing sugars on digestibility in growing pigs. J Anim Sci 2024; 102:skad423. [PMID: 38170568 PMCID: PMC10889723 DOI: 10.1093/jas/skad423] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2023] [Accepted: 01/02/2024] [Indexed: 01/05/2024] Open
Abstract
The objective of this experiment was to determine the effects of pelleting on the standardized ileal digestibility (SID) of amino acids (AA) and crude protein (CP) in diets with or without increased concentrations of free AA and reducing sugars (RS). Eight individually housed, ileal cannulated barrows (initially 31.4 kg) were allotted to an 8 × 8 Latin square with eight diets and eight 7-d periods with ileal digesta collected on days 6 and 7. Treatments were arranged in a 2 × 2 × 2 factorial with the main effects of diet form (mash or pellet), crystalline AA (low or high), or RS (low or high), provided by distillers dried grains with solubles and bakery meal. Diets were pelleted to achieve a hot pellet temperature of 85 to 88 °C. Data were analyzed as a Latin square design using the GLIMMIX procedure of SAS 9.4. A feed form × RS interaction (P < 0.026) for SID of tryptophan was observed. Feeding pelleted low RS diets increased SID of tryptophan compared with mash high and low RS diets, and pelleted high RS diets. For the main effects of feed form, the SID of total AA, CP, and indispensable AA was greater (P < 0.042) in pelleted diets compared with mash diets. For the main effects of crystalline AA, pigs fed high crystalline AA had increased (P = 0.007) SID of tryptophan and decreased (P = 0.050) SID of histidine compared with those fed low crystalline AA diets. For the main effects of RS, high RS diets had decreased (P < 0.05) SID of total AA, CP, and indispensable AA compared with low RS diets. In conclusion, pelleting diets increased AA digestibility, and pelleting diets with increased crystalline AA or RS did not affect the improvement in AA digestibility from pelleting. Diets formulated with high crystalline AA had increased SID of tryptophan. Formulating diets with high RS resulted in decreased AA digestibility compared with corn-soybean meal-based diets.
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Affiliation(s)
- Kara M Dunmire
- Department of Grain Science and Industry, Kansas State University, Manhattan, KS 66506, USA
| | - Diego A Lopez
- Department of Animal Science, University of Illinois, Urbana, IL 61801, USA
| | - Yiqin Zhang
- Department of Grain Science and Industry, Kansas State University, Manhattan, KS 66506, USA
| | - Cassandra K Jones
- Department of Animal Science and Industry, Kansas State University, Manhattan, KS 66506, USA
| | - Yonghui Li
- Department of Grain Science and Industry, Kansas State University, Manhattan, KS 66506, USA
| | - Jason C Woodworth
- Department of Animal Science and Industry, Kansas State University, Manhattan, KS 66506, USA
| | - Robert D Goodband
- Department of Animal Science and Industry, Kansas State University, Manhattan, KS 66506, USA
| | - Michael D Tokach
- Department of Animal Science and Industry, Kansas State University, Manhattan, KS 66506, USA
| | - Charles R Stark
- Department of Grain Science and Industry, Kansas State University, Manhattan, KS 66506, USA
| | - Hans H Stein
- Department of Animal Science, University of Illinois, Urbana, IL 61801, USA
| | - Chad B Paulk
- Department of Grain Science and Industry, Kansas State University, Manhattan, KS 66506, USA
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Igreja WS, da Silva Martins LH, de Almeida RR, de Oliveira JAR, Lopes AS, Chisté RC. Açai Seeds ( Euterpe oleracea Mart) Are Agroindustrial Waste with High Potential to Produce Low-Cost Substrates after Acid Hydrolysis. Molecules 2023; 28:6661. [PMID: 37764435 PMCID: PMC10536898 DOI: 10.3390/molecules28186661] [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] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/16/2023] [Revised: 09/09/2023] [Accepted: 09/12/2023] [Indexed: 09/29/2023] Open
Abstract
Açai seeds have been discarded improperly around the Amazonia region, but they can be seen as promising low-cost substrates for fermentation processes. The structural carbohydrates and physicochemical characterization of açai seeds from the Amazonia were assessed followed by the determination of the optimal hydrolysis conditions using H3PO4 (phosphoric acid) and H2SO4 (sulfuric acid) to obtain a liquor with high contents of simple carbohydrates and low levels of potential microbial inhibitors usually generated during acid hydrolysis of carbohydrates. A central composite rotational design was carried out varying the concentrations of diluted acid (0-5%, w/v), solids (0.1-25%, w/v), and hydrolysis time (9.5-110 min). Acid hydrolysis with H2SO4 was more effective in producing reducing sugars (15.9-103.1 g/L) than H3PO4 (2.9-33.9 g/L) during optimization. The optimal hydrolysis conditions with H2SO4 were 3.5% of acid (w/v), 25% of solids during 70 min at 121 °C, which provided a liquor with 55 g/L of reducing sugars and low levels of microbial inhibitors: acetic acid (1.8 g/L), hydroxymethyl furfural (338 mg/L), and furfural (10 mg/L). Thus, açai seeds were characterized as promising agroindustrial waste with high potential to be used as a low-cost substrate in biotechnological processes, comprising relevant environmental and bioeconomic aspects for the development of the Amazonia.
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Affiliation(s)
- Willen Silva Igreja
- Postgraduate Program of Food Science and Technology (PPGCTA), Institute of Technology (ITEC), Federal University of Pará (UFPA), Belém 66075-110, PA, Brazil
| | - Luiza Helena da Silva Martins
- Postgraduate Program of Food Science and Technology (PPGCTA), Institute of Technology (ITEC), Federal University of Pará (UFPA), Belém 66075-110, PA, Brazil
- Instituto de Saúde e Produção Animal (ISPA), Universidade Federal Rural da Amazônia (UFRA), Belém 66075-900, PA, Brazil
| | - Rafaela Rodrigues de Almeida
- School of Food Engineering (FEA), Institute of Technology (ITEC), Federal University of Pará (UFPA), Belém 66075-110, PA, Brazil
| | - Johnatt Allan Rocha de Oliveira
- Postgraduate Program of Food Science and Technology (PPGCTA), Institute of Technology (ITEC), Federal University of Pará (UFPA), Belém 66075-110, PA, Brazil
- Nutrition College, Federal University of Pará (UFPA), Belém 66075-110, PA, Brazil
| | - Alessandra Santos Lopes
- Postgraduate Program of Food Science and Technology (PPGCTA), Institute of Technology (ITEC), Federal University of Pará (UFPA), Belém 66075-110, PA, Brazil
- School of Food Engineering (FEA), Institute of Technology (ITEC), Federal University of Pará (UFPA), Belém 66075-110, PA, Brazil
| | - Renan Campos Chisté
- Postgraduate Program of Food Science and Technology (PPGCTA), Institute of Technology (ITEC), Federal University of Pará (UFPA), Belém 66075-110, PA, Brazil
- School of Food Engineering (FEA), Institute of Technology (ITEC), Federal University of Pará (UFPA), Belém 66075-110, PA, Brazil
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Kaur N, Halford NG. Reducing the Risk of Acrylamide and Other Processing Contaminant Formation in Wheat Products. Foods 2023; 12:3264. [PMID: 37685197 PMCID: PMC10486470 DOI: 10.3390/foods12173264] [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: 07/28/2023] [Revised: 08/23/2023] [Accepted: 08/27/2023] [Indexed: 09/10/2023] Open
Abstract
Wheat is a staple crop, consumed worldwide as a major source of starch and protein. Global intake of wheat has increased in recent years, and overall, wheat is considered to be a healthy food, particularly when products are made from whole grains. However, wheat is almost invariably processed before it is consumed, usually via baking and/or toasting, and this can lead to the formation of toxic processing contaminants, including acrylamide, 5-hydroxymethylfurfural (HMF) and polycyclic aromatic hydrocarbons (PAHs). Acrylamide is principally formed from free (soluble, non-protein) asparagine and reducing sugars (glucose, fructose and maltose) within the Maillard reaction and is classified as a Group 2A carcinogen (probably carcinogenic to humans). It also has neurotoxic and developmental effects at high doses. HMF is also generated within the Maillard reaction but can also be formed via the dehydration of fructose or caramelisation. It is frequently found in bread, biscuits, cookies, and cakes. Its molecular structure points to genotoxicity and carcinogenic risks. PAHs are a large class of chemical compounds, many of which are genotoxic, mutagenic, teratogenic and carcinogenic. They are mostly formed during frying, baking and grilling due to incomplete combustion of organic matter. Production of these processing contaminants can be reduced with changes in recipe and processing parameters, along with effective quality control measures. However, in the case of acrylamide and HMF, their formation is also highly dependent on the concentrations of precursors in the grain. Here, we review the synthesis of these contaminants, factors impacting their production and the mitigation measures that can be taken to reduce their formation in wheat products, focusing on the role of genetics and agronomy. We also review the risk management measures adopted by food safety authorities around the world.
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Peña-Correa RF, Mogol BA, Fryganas C, Fogliano V. Fluidized-Bed-Roasted Cocoa Has Different Chemical Characteristics than Conventionally Roasted Cocoa. J Agric Food Chem 2023. [PMID: 37352390 DOI: 10.1021/acs.jafc.3c01678] [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] [Subscribe] [Scholar Register] [Indexed: 06/25/2023]
Abstract
The roasting process can modulate sensory and physicochemical characteristics of cocoa. This study compared the chemical characteristics of cocoa nibs roasted by a convective oven [slow roasting─(SR)] vs cocoa nibs roasted in a fluidized bed roaster [fast roasting─(FR)] at two temperatures (120 and 140 °C). The contents of sugars, free amino acids (FAAs), polyphenols, acrylamide, 5-hydroxymethylfurfural, and melanoidins were monitored. Roasting reduced fructose, glucose, and sucrose contents by 95, 70, and 55%, respectively. The concentration of total FAAs was reduced up to 40% at 140 °C. The FAA profile revealed that FR favored the reactivity of some amino acids (Leu, Lys, Phe, and Val) relevant in the formation of aroma compounds and melanoidins. FR resulted in the generation of more intense brown melanoidins, a significant increase in catechin content, a higher formation of acrylamide, and a lower formation of 5-hydroxymethylfurfural in cocoa compared to SR.
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Affiliation(s)
- Ruth Fabiola Peña-Correa
- Department of Food Quality and Design, Wageningen University & Research, P.O. Box 8129, 6700 EV Wageningen, The Netherlands
| | - Burçe Ataç Mogol
- Department of Food Engineering, Food Quality and Safety (FoQuS) Research Group, Hacettepe University, Beytepe, 06800 Ankara, Turkey
| | - Christos Fryganas
- Department of Food Quality and Design, Wageningen University & Research, P.O. Box 8129, 6700 EV Wageningen, The Netherlands
| | - Vincenzo Fogliano
- Department of Food Quality and Design, Wageningen University & Research, P.O. Box 8129, 6700 EV Wageningen, The Netherlands
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He Y, Zhu X, Ning Y, Chen X, Sen B, Wang G. Saturated and Polyunsaturated Fatty Acids Production by Aurantiochytrium limacinum PKU#Mn4 on Enteromorpha Hydrolysate. Mar Drugs 2023; 21:md21040198. [PMID: 37103338 PMCID: PMC10143273 DOI: 10.3390/md21040198] [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: 02/16/2023] [Revised: 03/21/2023] [Accepted: 03/21/2023] [Indexed: 04/28/2023] Open
Abstract
Thraustochytrids are unicellular marine heterotrophic protists, which have recently shown a promising ability to produce omega-3 fatty acids from lignocellulosic hydrolysates and wastewaters. Here we studied the biorefinery potential of the dilute acid-pretreated marine macroalgae (Enteromorpha) in comparison with glucose via fermentation using a previously isolated thraustochytrid strain (Aurantiochytrium limacinum PKU#Mn4). The total reducing sugars in the Enteromorpha hydrolysate accounted for 43.93% of the dry cell weight (DCW). The strain was capable of producing the highest DCW (4.32 ± 0.09 g/L) and total fatty acids (TFA) content (0.65 ± 0.03 g/L) in the medium containing 100 g/L of hydrolysate. The maximum TFA yields of 0.164 ± 0.160 g/g DCW and 0.196 ± 0.010 g/g DCW were achieved at 80 g/L of hydrolysate and 40 g/L of glucose in the fermentation medium, respectively. Compositional analysis of TFA revealed the production of equivalent fractions (% TFA) of saturated and polyunsaturated fatty acids in hydrolysate or glucose medium. Furthermore, the strain yielded a much higher fraction (2.61-3.22%) of eicosapentaenoic acid (C20:5n-3) in the hydrolysate medium than that (0.25-0.49%) in the glucose medium. Overall, our findings suggest that Enteromorpha hydrolysate can be a potential natural substrate in the fermentative production of high-value fatty acids by thraustochytrids.
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Affiliation(s)
- Yaodong He
- Center of Marine Environmental Ecology, School of Environmental Science and Engineering, Tianjin University, Tianjin 300072, China
- School of Fishery, Zhejiang Ocean University, Zhoushan 316022, China
| | - Xingyu Zhu
- Center of Marine Environmental Ecology, School of Environmental Science and Engineering, Tianjin University, Tianjin 300072, China
| | - Yaodong Ning
- Center of Marine Environmental Ecology, School of Environmental Science and Engineering, Tianjin University, Tianjin 300072, China
| | - Xiaohong Chen
- Center of Marine Environmental Ecology, School of Environmental Science and Engineering, Tianjin University, Tianjin 300072, China
| | - Biswarup Sen
- Center of Marine Environmental Ecology, School of Environmental Science and Engineering, Tianjin University, Tianjin 300072, China
| | - Guangyi Wang
- Center of Marine Environmental Ecology, School of Environmental Science and Engineering, Tianjin University, Tianjin 300072, China
- Key Laboratory of Systems Bioengineering (Ministry of Education), Tianjin University, Tianjin 300072, China
- Qingdao Institute for Ocean Technology of Tianjin University Co., Ltd., Qingdao 266237, China
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Atkinson R, Berru S, Delgado L, Yovera F, Berru J, Robledo Y, Cruz G. Identifying the origin of acrylamide in Peruvian panela production to inform strategies for its reduction. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2023; 40:508-517. [PMID: 36919530 DOI: 10.1080/19440049.2023.2187646] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/16/2023]
Abstract
Maximum levels of acrylamide have been set by the European Commission (EU) 2017/2158 for several food products due to its carcinogenic properties. Although not regulated yet, European buyers are requesting maximum levels of 0.8 mg kg-1 in artisanal panela (raw cane sugar) from northern Peru. Panela in this area is produced by 600 small holder farmers and exportation guarantees a respectable price in an area with a high index of poverty. The objective here was to determine the cause of high acrylamide concentrations in panela to inform cost effective minimisation strategies. We monitored panela production from field to final product to understand the scale of the problem, identify the cause of acrylamide formation, as well as the effect of storage on its concentration. We also determined the utility of rapid kits for asparagine quantification. Our results indicate that high acrylamide levels are a widespread problem (85% of samples analysed) and there was a correlation between acrylamide and asparagine of R2 = 0.58 (p < 0.001), but not with any post-harvest processing variable. We estimate that with a concentration of asparagine of <0.1 g l-1 in sugarcane juice, the threshold set by buyers for acrylamide can be met. Potential solutions to reduce asparagine include varietal selection, improved agronomic practices and the use of asparaginase during panela production. However, any proposed measure should be applicable in the context of the rural Peru. Additionally, we confirm the utility of rapid and low-cost kits for measuring asparagine. This pioneering study provides a baseline for effective management for acrylamide minimization in panela.
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Affiliation(s)
- Rachel Atkinson
- Multifunctional Landscapes, Alliance of Bioversity International and CIAT, Lima, Peru
| | | | - Laura Delgado
- Universidad de Piura, Departamento de Ciencias de la Ingenieria, Piura, Peru
| | - Fredy Yovera
- Multifunctional Landscapes, Alliance of Bioversity International and CIAT, Lima, Peru
| | | | | | - Gaston Cruz
- Universidad de Piura, Departamento de Ciencias de la Ingenieria, Piura, Peru
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Ly DNP, Iqbal S, Fosu-Nyarko J, Milroy S, Jones MGK. Multiplex CRISPR-Cas9 Gene-Editing Can Deliver Potato Cultivars with Reduced Browning and Acrylamide. Plants (Basel) 2023; 12:plants12020379. [PMID: 36679094 PMCID: PMC9864857 DOI: 10.3390/plants12020379] [Citation(s) in RCA: 8] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/03/2022] [Revised: 12/19/2022] [Accepted: 01/10/2023] [Indexed: 05/14/2023]
Abstract
Storing potato tubers at cold temperatures, either for transport or continuity of supply, is associated with the conversion of sucrose to reducing sugars. When cold-stored cut tubers are processed at high temperatures, with endogenous asparagine, acrylamide is formed. Acrylamide is classified as a carcinogen. Potato processors prefer cultivars which accumulate fewer reducing sugars and thus less acrylamide on processing, and suitable processing cultivars may not be available. We used CRISPR-Cas9 to disrupt the genes encoding vacuolar invertase (VInv) and asparagine synthetase 1 (AS1) of cultivars Atlantic and Desiree to reduce the accumulation of reducing sugars and the production of asparagine after cold storage. Three of the four guide RNAs employed induced mutation frequencies of 17-98%, which resulted in deletions, insertions and substitutions at the targeted gene sites. Eight of ten edited events had mutations in at least one allele of both genes; for two, only the VInv was edited. No wild-type allele was detected in both genes of events DSpco7, DSpFN4 and DSpco12, suggesting full allelic mutations. Tubers of two Atlantic and two Desiree events had reduced fructose and glucose concentrations after cold storage. Crisps from these and four other Desiree events were lighter in colour and included those with 85% less acrylamide. These results demonstrate that multiplex CRISPR-Cas9 technology can generate improved potato cultivars for healthier processed potato products.
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Affiliation(s)
- Diem Nguyen Phuoc Ly
- Crop Biotechnology Research Group, School of Agricultural Sciences, College of Environmental and Life Sciences, Murdoch University, Perth, WA 6150, Australia
- State Agricultural Biotechnology Centre, Centre for Crop and Food Innovation, Food Futures Institute, Murdoch University, Perth, WA 6150, Australia
| | - Sadia Iqbal
- Crop Biotechnology Research Group, School of Agricultural Sciences, College of Environmental and Life Sciences, Murdoch University, Perth, WA 6150, Australia
- State Agricultural Biotechnology Centre, Centre for Crop and Food Innovation, Food Futures Institute, Murdoch University, Perth, WA 6150, Australia
- Correspondence: (S.I.); (J.F.-N.); (M.G.K.J.)
| | - John Fosu-Nyarko
- Crop Biotechnology Research Group, School of Agricultural Sciences, College of Environmental and Life Sciences, Murdoch University, Perth, WA 6150, Australia
- State Agricultural Biotechnology Centre, Centre for Crop and Food Innovation, Food Futures Institute, Murdoch University, Perth, WA 6150, Australia
- Correspondence: (S.I.); (J.F.-N.); (M.G.K.J.)
| | - Stephen Milroy
- Crop Biotechnology Research Group, School of Agricultural Sciences, College of Environmental and Life Sciences, Murdoch University, Perth, WA 6150, Australia
- Potato Research Western Australia, Murdoch University, Perth, WA 6150, Australia
| | - Michael G. K. Jones
- Crop Biotechnology Research Group, School of Agricultural Sciences, College of Environmental and Life Sciences, Murdoch University, Perth, WA 6150, Australia
- State Agricultural Biotechnology Centre, Centre for Crop and Food Innovation, Food Futures Institute, Murdoch University, Perth, WA 6150, Australia
- Potato Research Western Australia, Murdoch University, Perth, WA 6150, Australia
- Correspondence: (S.I.); (J.F.-N.); (M.G.K.J.)
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10
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Guo W, Liu D, Li J, Sun W, Sun T, Wang X, Wang K, Liu Q, Tian C. Manipulation of an α-glucosidase in the industrial glucoamylase-producing Aspergillus niger strain O1 to decrease non-fermentable sugars production and increase glucoamylase activity. Front Microbiol 2022; 13:1029361. [PMID: 36338048 PMCID: PMC9633098 DOI: 10.3389/fmicb.2022.1029361] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/27/2022] [Accepted: 09/27/2022] [Indexed: 09/25/2023] Open
Abstract
Dextrose equivalent of glucose from starch hydrolysis is a critical index for starch-hydrolysis industry. Improving glucose yield and decreasing the non]-fermentable sugars which caused by transglycosylation activity of the enzymes during the starch saccharification is an important direction. In this study, we identified two key α-glucosidases responsible for producing non-fermentable sugars in an industrial glucoamylase-producing strain Aspergillus niger O1. The results showed the transglycosylation product panose was decreased by more than 88.0% in agdA /agdB double knock-out strains than strain O1. Additionally, the B-P1 domain of agdB was found accountable as starch hydrolysis activity only, and B-P1 overexpression in ΔA ΔB -21 significantly increased glucoamylase activity whereas keeping the glucoamylase cocktail low transglycosylation activity. The total amounts of the transglycosylation products isomaltose and panose were significantly decreased in final strain B-P1-3 by 40.7% and 44.5%, respectively. The application of engineered strains will decrease the cost and add the value of product for starch biorefinery.
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Affiliation(s)
- Wenzhu Guo
- Key Laboratory of Systems Microbial Biotechnology, Tianjin Institute of Industrial Biotechnology, Chinese Academy of Sciences, Tianjin, China
- National Technology Innovation Center of Synthetic Biology, Tianjin, China
| | - Dandan Liu
- Key Laboratory of Systems Microbial Biotechnology, Tianjin Institute of Industrial Biotechnology, Chinese Academy of Sciences, Tianjin, China
- National Technology Innovation Center of Synthetic Biology, Tianjin, China
- State Key Laboratory of Agrobiotechnology and MOA Key Laboratory of Soil Microbiology, College of Biological Sciences, China Agricultural University, Beijing, China
| | - Jingen Li
- Key Laboratory of Systems Microbial Biotechnology, Tianjin Institute of Industrial Biotechnology, Chinese Academy of Sciences, Tianjin, China
- National Technology Innovation Center of Synthetic Biology, Tianjin, China
| | - Wenliang Sun
- Key Laboratory of Systems Microbial Biotechnology, Tianjin Institute of Industrial Biotechnology, Chinese Academy of Sciences, Tianjin, China
- National Technology Innovation Center of Synthetic Biology, Tianjin, China
| | - Tao Sun
- Key Laboratory of Systems Microbial Biotechnology, Tianjin Institute of Industrial Biotechnology, Chinese Academy of Sciences, Tianjin, China
- National Technology Innovation Center of Synthetic Biology, Tianjin, China
| | | | - Kefen Wang
- Longda Biotechnology Inc., Shandong, China
| | - Qian Liu
- Key Laboratory of Systems Microbial Biotechnology, Tianjin Institute of Industrial Biotechnology, Chinese Academy of Sciences, Tianjin, China
- National Technology Innovation Center of Synthetic Biology, Tianjin, China
| | - Chaoguang Tian
- Key Laboratory of Systems Microbial Biotechnology, Tianjin Institute of Industrial Biotechnology, Chinese Academy of Sciences, Tianjin, China
- National Technology Innovation Center of Synthetic Biology, Tianjin, China
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11
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Olędzki R, Lutosławski K, Nowicka P, Wojdyło A, Harasym J. Non-Commercial Grapevines Hybrids Fruits as a Novel Food of High Antioxidant Activity. Foods 2022; 11:foods11152216. [PMID: 35892801 PMCID: PMC9331472 DOI: 10.3390/foods11152216] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2022] [Revised: 07/09/2022] [Accepted: 07/20/2022] [Indexed: 02/04/2023] Open
Abstract
Non-commercial hybrid grapevine cultivars, usually used for dessert purposes or as ornamental garden plants, may contain a wealth of bioactive substances and thus can be regarded as highly valuable food resources. Antioxidant properties and selected groups of polyphenolic components in the three fractions of fruits: peel, pulp and juice; of five hybrid grape cultivars grown in Poland—Michigan, Alwood, Minnesota, V68021 and Beta—were analyzed and characterized. The liquid chromatography coupled with tandem mass spectrometry (LC-MS-PDA-Q/TOF and UPLC-PDA), total polyphenols, flavonoids and anthocyanins, and DPPH, ABTS and FRAP were used for evaluation of antioxidant potential qualitatively and quantitatively as well as simple reductive sugars were measured. The antioxidant activity and polyphenols content depend mainly on the grape fruit fraction, while they depend to a lesser extent on the cultivar of the hybrid grapes studied. It was confirmed that grape skins are characterized by high antioxidant activity and their bioactive characteristics are similar to many hybrid grape cultivars grown in southern and Mediterranean regions of Europe. Especially grape skins of Alwood and Beta cultivars were characterized by a particularly high content of polyphenolic compounds, mainly from the flavonoid and anthocyanin group and a low content of simple sugars.
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Affiliation(s)
- Remigiusz Olędzki
- Department of Biotechnology and Food Analysis, Wrocław University of Economics and Business, Komandorska 118/120, 53-345 Wrocław, Poland;
- Adaptive Food Systems Accelerator-Science Centre, Wrocław University of Economics and Business, Komandorska 118/120, 53-345 Wrocław, Poland
| | - Krzysztof Lutosławski
- Department of Process Management, Wrocław University of Economics and Business, Komandorska 118/120, 53-345 Wrocław, Poland;
| | - Paulina Nowicka
- Department of Fruit, Vegetable and Nutraceutical Plant Technology, Wrocław University of Environmental and Life Sciences, 37 Chełmońskiego Street, 51-630 Wrocław, Poland; (P.N.); (A.W.)
| | - Aneta Wojdyło
- Department of Fruit, Vegetable and Nutraceutical Plant Technology, Wrocław University of Environmental and Life Sciences, 37 Chełmońskiego Street, 51-630 Wrocław, Poland; (P.N.); (A.W.)
| | - Joanna Harasym
- Department of Biotechnology and Food Analysis, Wrocław University of Economics and Business, Komandorska 118/120, 53-345 Wrocław, Poland;
- Adaptive Food Systems Accelerator-Science Centre, Wrocław University of Economics and Business, Komandorska 118/120, 53-345 Wrocław, Poland
- Correspondence:
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12
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Setyabrata D, Vierck K, Sheets TR, Legako JF, Cooper BR, Johnson TA, Kim YHB. Characterizing the Flavor Precursors and Liberation Mechanisms of Various Dry-Aging Methods in Cull Beef Loins Using Metabolomics and Microbiome Approaches. Metabolites 2022; 12. [PMID: 35736405 DOI: 10.3390/metabo12060472] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [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: 04/18/2022] [Revised: 05/17/2022] [Accepted: 05/21/2022] [Indexed: 01/04/2023] Open
Abstract
The objective of this study was to characterize and compare the dry-aging flavor precursors and their liberation mechanisms in beef aged with different methods. Thirteen paired loins were collected at 5 days postmortem, divided into four sections, and randomly assigned into four aging methods (wet-aging (WA), conventional dry-aging (DA), dry-aging in a water-permeable bag (DWA), and UV-light dry-aging (UDA)). All sections were aged for 28 days at 2 °C, 65% RH, and a 0.8 m/s airflow before trimming and sample collection for chemical, metabolomics, and microbiome analyses. Higher concentrations of free amino acids and reducing sugars were observed in all dry-aging samples (p < 0.05). Similarly, metabolomics revealed greater short-chain peptides in the dry-aged beef (p < 0.05). The DWA samples had an increase in polyunsaturated free fatty acids (C18:2trans, C18:3n3, C20:2, and C20:5; p < 0.05) along with higher volatile compound concentrations compared to other aging methods (aldehyde, nonanal, octanal, octanol, and carbon disulfide; p < 0.05). Microbiome profiling identified a clear separation in beta diversity between dry and wet aging methods. The Pseudomonas spp. are the most prominent bacterial species in dry-aged meat, potentially contributing to the greater accumulation of flavor precursor concentrations in addition to the dehydration process during the dry-aging. Minor microbial species involvement, such as Bacillus spp., could potentially liberate unique and potent flavor precursors.
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13
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Liu K, Wang X, Luo B, Wang C, Hou P, Dong H, Li A, Zhao C. Enzyme-Free Electrochemical Sensors for in situ Quantification of Reducing Sugars Based on Carboxylated Graphene-Carboxylated Multiwalled Carbon Nanotubes-Gold Nanoparticle-Modified Electrode. Front Plant Sci 2022; 13:872190. [PMID: 35574138 PMCID: PMC9098227 DOI: 10.3389/fpls.2022.872190] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 02/09/2022] [Accepted: 04/12/2022] [Indexed: 06/15/2023]
Abstract
The reducing sugars of plants, including glucose, fructose, arabinose, galactose, xylose, and mannose, are not only the energy source of plants, but also have the messenger function of hormones in signal transduction. Moreover, they also determine the quality and flavor of agricultural products. Therefore, the in situ quantification of reducing sugars in plants or agriculture products is very important in precision agriculture. However, the upper detection limit of the currently developed sugar sensor is not high enough for in situ detection. In this study, an enzyme-free electrochemical sensor for in situ detection of reducing sugars was developed. Three-dimensional composite materials based on carboxylated graphene-carboxylated multi-walled carbon nanotubes attaching with gold nanoparticles (COOH-GR-COOH-MWNT-AuNPs) were formed and applied for the non-enzymatic determination of glucose, fructose, arabinose, mannose, xylose, and galactose. It was demonstrated that the COOH-GR-COOH-MWNT-AuNP-modified electrode exhibited a good catalysis behavior to these reducing sugars due to the synergistic effect of the COOH-GR, COOH-MWNT, and AuNPs. The detection range of the sensor for glucose, fructose, arabinose, mannose, xylose, and galactose is 5-80, 2-20, 2-50, 5-60, 2-40, and 5-40 mM, respectively. To our knowledge, the upper detection limit of our enzyme-free sugar sensor is the highest compared to previous studies, which is more suitable for in situ detection of sugars in agricultural products and plants. In addition, this sensor is simple and portable, with good reproducibility and accuracy; it will have broad practical application value in precision agriculture.
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Affiliation(s)
- Ke Liu
- Heyuan Branch, Guangdong Laboratory for Lingnan Modern Agriculture, Heyuan, China
- Research Center of Intelligent Equipment, Beijing Academy of Agriculture and Forestry Sciences, Beijing, China
- College of Landscape and Ecological Engineering, Hebei University of Engineering, Handan, China
| | - Xiaodong Wang
- Heyuan Branch, Guangdong Laboratory for Lingnan Modern Agriculture, Heyuan, China
- Research Center of Intelligent Equipment, Beijing Academy of Agriculture and Forestry Sciences, Beijing, China
| | - Bin Luo
- Research Center of Intelligent Equipment, Beijing Academy of Agriculture and Forestry Sciences, Beijing, China
| | - Cheng Wang
- Research Center of Intelligent Equipment, Beijing Academy of Agriculture and Forestry Sciences, Beijing, China
| | - Peichen Hou
- Research Center of Intelligent Equipment, Beijing Academy of Agriculture and Forestry Sciences, Beijing, China
| | - Hongtu Dong
- Research Center of Intelligent Equipment, Beijing Academy of Agriculture and Forestry Sciences, Beijing, China
| | - Aixue Li
- Heyuan Branch, Guangdong Laboratory for Lingnan Modern Agriculture, Heyuan, China
- Research Center of Intelligent Equipment, Beijing Academy of Agriculture and Forestry Sciences, Beijing, China
| | - Chunjiang Zhao
- Heyuan Branch, Guangdong Laboratory for Lingnan Modern Agriculture, Heyuan, China
- Research Center of Intelligent Equipment, Beijing Academy of Agriculture and Forestry Sciences, Beijing, China
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14
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Žilić S, Nikolić V, Mogol BA, Hamzalıoğlu A, Taş NG, Kocadağlı T, Simić M, Gökmen V. Acrylamide in Corn-Based Thermally Processed Foods: A Review. J Agric Food Chem 2022; 70:4165-4181. [PMID: 35357820 PMCID: PMC9011392 DOI: 10.1021/acs.jafc.1c07249] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/14/2023]
Abstract
Widely consumed thermally processed corn-based foods can have a great contribution to acrylamide dietary intake, thus bearing a high public health risk and requiring attention and application of strategies for its reduction. This paper reviews the literature on the acrylamide content of corn-based food products present in the market around the world. The potential of corn for acrylamide formation due to its content of free asparagine and reducing sugars is described. Human exposure to acrylamide from corn-based foods is also discussed. The content of acrylamide in corn/tortilla chips, popcorn, and corn flakes, as widely consumed products all over the world, is reported in the literature to be between 5 and 6360 μg/kg, between <LOD and 2220 μg/kg and between <LOD and 1186 μg/kg, respectively. Although these products are important acrylamide sources in the common diet of all age populations, higher intake values occurred among younger generations.
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Affiliation(s)
- Slađana Žilić
- Maize
Research Institute, Group of Food Technology
and Biochemistry, Slobodana
Bajića 1, 11185 Belgrad- Zemun, Serbia
| | - Valentina Nikolić
- Maize
Research Institute, Group of Food Technology
and Biochemistry, Slobodana
Bajića 1, 11185 Belgrad- Zemun, Serbia
| | - Burçe Ataç Mogol
- Food
Quality and Safety (FoQuS) Research Group, Department of Food Engineering, Hacettepe University, 06800 Beytepe, Ankara, Turkey
| | - Aytül Hamzalıoğlu
- Food
Quality and Safety (FoQuS) Research Group, Department of Food Engineering, Hacettepe University, 06800 Beytepe, Ankara, Turkey
| | - Neslihan Göncüoğlu Taş
- Food
Quality and Safety (FoQuS) Research Group, Department of Food Engineering, Hacettepe University, 06800 Beytepe, Ankara, Turkey
| | - Tolgahan Kocadağlı
- Food
Quality and Safety (FoQuS) Research Group, Department of Food Engineering, Hacettepe University, 06800 Beytepe, Ankara, Turkey
| | - Marijana Simić
- Maize
Research Institute, Group of Food Technology
and Biochemistry, Slobodana
Bajića 1, 11185 Belgrad- Zemun, Serbia
| | - Vural Gökmen
- Food
Quality and Safety (FoQuS) Research Group, Department of Food Engineering, Hacettepe University, 06800 Beytepe, Ankara, Turkey
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15
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Escuredo O, Meno L, Rodríguez-Flores MS, Seijo MC. Rapid Estimation of Potato Quality Parameters by a Portable Near-Infrared Spectroscopy Device. Sensors (Basel) 2021; 21:8222. [PMID: 34960316 DOI: 10.3390/s21248222] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 11/12/2021] [Revised: 11/30/2021] [Accepted: 12/06/2021] [Indexed: 12/02/2022]
Abstract
The aim of the present work was to determine the main quality parameters on tuber potato using a portable near-infrared spectroscopy device (MicroNIR). Potato tubers protected by the Protected Geographical Indication (PGI “Patata de Galicia”, Spain) were analyzed both using chemical methods of reference and also using the NIR methodology for the determination of important parameters for tuber commercialization, such as dry matter and reducing sugars. MicroNIR technology allows for the attainment/estimation of dry matter and reducing sugars in the warehouses by directly measuring the tubers without a chemical treatment and destruction of samples. The principal component analysis and modified partial least squares regression method were used to develop the NIR calibration model. The best determination coefficients obtained for dry matter and reducing sugars were of 0.72 and 0.55, respectively, and with acceptable standard errors of cross-validation. Near-infrared spectroscopy was established as an effective tool to obtain prediction equations of these potato quality parameters. At the same time, the efficiency of portable devices for taking instantaneous measurements of crucial quality parameters is useful for potato processors.
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16
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Varaprasad D, Narasimham D, Paramesh K, Sudha NR, Himabindu Y, Keerthi Kumari M, Nazaneen Parveen S, Chandrasekhar T. Improvement of ethanol production using green alga Chlorococcum minutum. Environ Technol 2021; 42:1383-1391. [PMID: 31526318 DOI: 10.1080/09593330.2019.1669719] [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] [Subscribe] [Scholar Register] [Received: 12/15/2018] [Accepted: 09/10/2019] [Indexed: 06/10/2023]
Abstract
Incessant depletion of fossil fuels urges the governments and non-governmental organizations to invest more on renewable energy sectors including generation of biofuels such as bioethanol. Production of ethanol from algal feedstock has been an interesting area of research in recent times. In the present investigation, feedstock of a green alga Chlorococcum minutum was selected for ethanol production and compared with feedstock of model alga Chlamydomonas reinhardtii. Both the species were grown under in vitro conditions using universal tris-acetate-phosphate (TAP) medium with various concentrations and combinations of vitamins such as thiamin, biotin and cobalamin (B1, B7 and B12) to enhance the biomass in turn reducing sugars in both the algal cultures. Later, these algal feedstocks were used for the production of ethanol under fermentation conditions using yeast. Reducing sugars were more in both the algal cultures grown in Cr3 or Cm3 media (TAP with 0.8 g/L of B1, 0.004 g/L of B7 & 0.004 g/L of B12) and also in Cr2 or Cm2 media (TAP with 0.4 g/L of B1, 0.002 g/L of B7 & 0.002 g/L of B12). In extent, the enhancement of ethanol production was noticed in C. reinhardtii (33.57 g/L) and C. minutum (46.97 g/L) from the feedstocks grown in Cr3 or Cm3 media when compared with feedstocks grown in other vitamin combinations or without vitamin assistance. Specifically, feedstock of C. minutum generated more output at 48 h when compared with model alga. The present work may be useful for the production of ethanol at a commercial level.
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Affiliation(s)
- Duddela Varaprasad
- Department of Environmental Science, Yogi Vemana University, Kadapa, India
| | - Dokka Narasimham
- Department of Environmental Science, Yogi Vemana University, Kadapa, India
| | - Kurva Paramesh
- Department of Environmental Science, Yogi Vemana University, Kadapa, India
| | | | - Yeduguri Himabindu
- Department of Environmental Science, Yogi Vemana University, Kadapa, India
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17
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Ayala JR, Montero G, Coronado MA, García C, Curiel-Alvarez MA, León JA, Sagaste CA, Montes DG. Characterization of Orange Peel Waste and Valorization to Obtain Reducing Sugars. Molecules 2021; 26:molecules26051348. [PMID: 33802601 PMCID: PMC7961523 DOI: 10.3390/molecules26051348] [Citation(s) in RCA: 24] [Impact Index Per Article: 8.0] [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: 02/03/2021] [Revised: 02/20/2021] [Accepted: 02/26/2021] [Indexed: 11/16/2022] Open
Abstract
Annually, millions of tons of foods are generated with the purpose to feed the growing world population. One particular eatable is orange, the production of which in 2018 was 75.54 Mt. One way to valorize the orange residue is to produce bioethanol by fermenting the reducing sugars generated from orange peel. Hence, the objective of the present work was to determine the experimental conditions to obtain the maximum yield of reducing sugars from orange peel using a diluted acid hydrolysis process. A proximate and chemical analysis of the orange peel were conducted. For the hydrolysis, two factorial designs were prepared to measure the glucose and fructose concentration with the 3,5-DNS acid method and UV-Visible spectroscopy. The factors were acid concentration, temperature and hydrolysis time. After the hydrolysis, the orange peel samples were subjected to an elemental SEM-EDS analysis. The results for the orange peel were 73.530% of moisture, 99.261% of volatiles, 0.052% of ash, 0.687% of fixed carbon, 19.801% of lignin, 69.096% of cellulose and 9.015% of hemicellulose. The highest concentration of glucose and fructose were 24.585 and 9.709 g/L, respectively. The results highlight that sugar production is increased by decreasing the acid concentration.
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18
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Fodor S, Baia L, Baán K, Kovács G, Pap Z, Hernadi K. The Effect of the Reducing Sugars in the Synthesis of Visible-Light-Active Copper(I) Oxide Photocatalyst. Molecules 2021; 26:molecules26041149. [PMID: 33669994 PMCID: PMC7926681 DOI: 10.3390/molecules26041149] [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: 01/13/2021] [Revised: 02/15/2021] [Accepted: 02/17/2021] [Indexed: 11/22/2022] Open
Abstract
In the present work, shape tailored Cu2O microparticles were synthesized by changing the nature of the reducing agent and studied subsequently. d-(+)-glucose, d-(+)-fructose, d-(+)xylose, d-(+)-galactose, and d-(+)-arabinose were chosen as reducing agents due to their different reducing abilities. The morpho-structural characteristics were studied by X-ray diffraction (XRD), scanning electron microscopy (SEM), and diffuse reflectance spectroscopy (DRS), while their photocatalytic activity was evaluated by methyl orange degradation under visible light (120 min). The results show that the number of carbon atoms in the sugars affect the morphology and particle size (from 250 nm to 1.2 µm), and differences in their degree of crystallinity and photocatalytic activity were also found. The highest activity was observed when glucose was used as the reducing agent.
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Affiliation(s)
- Szilvia Fodor
- Department of Applied and Environmental Chemistry, University of Szeged, Rerrich tér 1, 6720 Szeged, Hungary; (S.F.); (K.B.)
- Nanostructured Materials and Bio-Nano-Interfaces Centre, Institute for Interdisciplinary Research on Bio-Nano-Sciences, Treboniu Laurian 42, 400271 Cluj-Napoca, Romania; (L.B.); (G.K.)
| | - Lucian Baia
- Nanostructured Materials and Bio-Nano-Interfaces Centre, Institute for Interdisciplinary Research on Bio-Nano-Sciences, Treboniu Laurian 42, 400271 Cluj-Napoca, Romania; (L.B.); (G.K.)
- Faculty of Physics, Babeș–Bolyai University, M. Kogălniceanu 1, 400084 Cluj-Napoca, Romania
| | - Kornélia Baán
- Department of Applied and Environmental Chemistry, University of Szeged, Rerrich tér 1, 6720 Szeged, Hungary; (S.F.); (K.B.)
| | - Gábor Kovács
- Nanostructured Materials and Bio-Nano-Interfaces Centre, Institute for Interdisciplinary Research on Bio-Nano-Sciences, Treboniu Laurian 42, 400271 Cluj-Napoca, Romania; (L.B.); (G.K.)
- Institute of Environmental Science and Technology Tisza Lajos krt. 103, 6720 Szeged, Hungary
| | - Zsolt Pap
- Department of Applied and Environmental Chemistry, University of Szeged, Rerrich tér 1, 6720 Szeged, Hungary; (S.F.); (K.B.)
- Nanostructured Materials and Bio-Nano-Interfaces Centre, Institute for Interdisciplinary Research on Bio-Nano-Sciences, Treboniu Laurian 42, 400271 Cluj-Napoca, Romania; (L.B.); (G.K.)
- Institute of Environmental Science and Technology Tisza Lajos krt. 103, 6720 Szeged, Hungary
- Institute of Research-Development-Innovation in Applied Natural Sciences, Babes-Bolyai University, Fântânele 30, 400294 Cluj-Napoca, Romania
- Correspondence: (Z.P.); (K.H.)
| | - Klara Hernadi
- Department of Applied and Environmental Chemistry, University of Szeged, Rerrich tér 1, 6720 Szeged, Hungary; (S.F.); (K.B.)
- Institute of Physical Metallurgy, Metal Forming and Nanotechnology, University of Miskolc, 3515 Miskolc-Egyetemváros, Hungary
- Correspondence: (Z.P.); (K.H.)
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19
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Gangwar R, Rasool S, Mishra S. Purified cellobiose dehydrogenase of Termitomyces sp. OE147 fuels cellulose degradation resulting in the release of reducing sugars. Prep Biochem Biotechnol 2020; 51:488-496. [PMID: 33063604 DOI: 10.1080/10826068.2020.1833343] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Abstract
Termitomyces sp. OE 147 is one of the active cellulose degraders in the ecosphere and produces large amount of cellobiose dehydrogenase (CDH) and β-glucosidases when cultivated on cellulose. In order to investigate its effect on cellulose, a highly purified preparation of CDH was obtained from the culture supernatant of the fungus cultivated on cellulose. A combination of ultrafiltration, ion-exchange and gel-filtration chromatography was used to purify CDH by ∼172-fold to a high specific activity of ∼324 U/mg protein on lactose which was used for routine measurement of enzyme activity. The enzyme displayed a pH optimum of 5.0 and stability between pH 5.0 and 8.0 with maximum catalytic efficiency (kcat/Km) of 397 mM-1 s-1 on cellobiose. Incubation of microcrystalline cellulose with the purified CDH led to production of reducing sugars which was accelerated by the addition of FeCl3 during the early stages of incubation. A mass spectrometric analysis revealed fragmentation products of cellulose which were concluded to be cellodextrins, sugars, and corresponding aldonic acids suggesting that CDH can release reducing sugars in the absence of externally added lytic polysaccharide monooxygenases. Polymerized products of glucose were also detected at low intensity.
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Affiliation(s)
- Rishabh Gangwar
- Department of Biochemical Engineering and Biotechnology, Indian Institute of Technology Delhi, New Delhi, India.,School of Biotechnology, Shri Mata Vaishno Devi University, Katra, India
| | - Shafaq Rasool
- School of Biotechnology, Shri Mata Vaishno Devi University, Katra, India
| | - Saroj Mishra
- Department of Biochemical Engineering and Biotechnology, Indian Institute of Technology Delhi, New Delhi, India
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20
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Abstract
Invertase inhibitors classified as cell wall/apoplastic and vacuolar belonging to the pectin methylesterase family, play a major role in cold-induced sweetening (CIS) process of potato tubers. The CIS process is controlled at the post-translational level via an interaction between invertase (cell wall/apoplastic and vacuolar) by their compartment-specific inhibitors (cell wall/apoplastic and vacuolar). Invertase inhibitors have been cloned, sequenced and functionally characterized from potato cultivars differing in their CIS ability. The secondary structure of the invertase inhibitors consisted of seven alpha-helices and four conserved cysteine residues. The well-conserved three amino acids i.e. Pro-Lys-Phe are known to interact with invertase. Location of the genes encoding cell wall/apoplastic and vacuolar invertase inhibitors on potato chromosome number twelve in a tandem orientation without any intervening genes suggest their divergence into the cell wall and vacuole forms following the event of gene duplication. Under cold storage conditions, the vacuolar invertase inhibitor gene showed developmentally regulated alternative splicing and produce hybrid mRNAs which were the result of mRNA splicing of an upstream region of vacuolar invertase inhibitor gene to a downstream region of the apoplastic invertase inhibitor gene. Transgenic potato tubers overexpressing invertase inhibitors resulted in decreased invertase activity, low reducing sugars and improved processing quality making invertase inhibitors highly potential candidate genes for overcoming CIS. Clustered regularly interspaced short palindromic repeats (CRISPR)/CRISPR-associated protein 9 (Cas9) gene-editing technology offers transgene-free breeding for developing CIS resistant potato cultivars. Moreover, the post-transcriptional regulation of invertase inhibitors during cold storage can be warranted. This review summarizes progress and current knowledge on biochemical and molecular approaches used for the understanding of invertase inhibitors with special reference to key findings in potato.
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Affiliation(s)
- Sagar S Datir
- Biology Department, Biosciences Complex, Queen's University, Kingston, Ontario, Canada
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21
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Sun N, Wang Y, Gupta SK, Rosen CJ. Potato Tuber Chemical Properties in Storage as Affected by Cultivar and Nitrogen Rate: Implications for Acrylamide Formation. Foods 2020; 9:E352. [PMID: 32197413 DOI: 10.3390/foods9030352] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [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: 02/17/2020] [Revised: 03/07/2020] [Accepted: 03/10/2020] [Indexed: 11/16/2022] Open
Abstract
Recently released potato cultivars Dakota Russet and Easton were bred for low reducing sugars, and low acrylamide-forming potential in French fries. The objectives of this study were to determine: (1) the effects of nitrogen rate and storage time on tuber glucose concentrations in different cultivars; (2) the relationships between acrylamide, glucose, and asparagine for the new cultivars and Russet Burbank. The study was conducted at Becker, Minnesota over a period of two years on a loamy sand soil under irrigated conditions. All cultivars were subjected to five N rates from 135 to 404 kg ha−1 in a randomized complete block design. Following harvest, tubers were stored at 7.8 °C and sampled at 0, 16, and 32 weeks. Dakota Russet and Easton had significantly lower concentrations of stem- and bud-end glucose, asparagine, and acrylamide than those of Russet Burbank in both years. The effect of storage time on glucose concentration was significant but differed with cultivar and year. N rate effects on stem- and bud-end glucose concentrations were cultivar and storage time dependent. After 16 weeks of storage, both asparagine and acrylamide concentrations linearly increased with increasing N rate. Glucose concentration was positively correlated with acrylamide concentration (r2 = 0.61). Asparagine concentration was also positively correlated with acrylamide concentration (r2 = 0.45) when the asparagine:glucose ratio was <1.306. The correlation between fry color and stem-end glucose concentration was significant over three cultivars in both years, but stronger in a growing season with minimal environmental stress. Taken together, these results suggest that while acrylamide formation during potato processing is a complex process affected by agronomic practices, environmental conditions during the growing season, and storage conditions, cultivar selection may be the most reliable method to minimize acrylamide in fried products.
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22
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Ricci A, Diaz AB, Caro I, Bernini V, Galaverna G, Lazzi C, Blandino A. Orange peels: from by-product to resource through lactic acid fermentation. J Sci Food Agric 2019; 99:6761-6767. [PMID: 31353470 DOI: 10.1002/jsfa.9958] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/28/2019] [Revised: 07/08/2019] [Accepted: 07/21/2019] [Indexed: 06/10/2023]
Abstract
BACKGROUND Considering the large amounts of by-products derived from orange processing, which are generally discarded, the present study aimed to explore the feasibility of using orange peel for lactic acid production in solid state fermentation. RESULTS Different species of lactic acid bacteria were employed, singly and in co-culture, to evaluate their ability to ferment orange peel and produce lactic acid. Among the single cultures tested, Lactobacillus casei 2246 was the most efficient strain, reaching the highest concentration of lactic acid (209.65 g kg-1 ) and yield (0.88 g g-1 ). The use of Lactobacillus plantarum 285 and Lactobacillus paracasei 4186 in co-culture produced a comparable amount of lactic acid, showing a better performance than the same strains in single cultures. CONCLUSION Orange peels represent a suitable raw material for solid state fermentation employing lactic acid bacteria. Lactic acid was obtained that consumed the most of sugars available, leading to high yields. Despite all the strains tested showing the same growth ability, different peculiarities in lactic acid production were revealed, dependent on the species/strains, suggesting the relevance of strain selection. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Annalisa Ricci
- Department of Food and Drug, University of Parma, Parma, Italy
| | - Ana Belen Diaz
- Department of Chemical Engineering and Food Technology, Faculty of Sciences, International Agro-Food Campus of Excellence (CeiA3), University of Cadiz, Puerto Real, Spain
| | - Ildefonso Caro
- Department of Chemical Engineering and Food Technology, Faculty of Sciences, International Agro-Food Campus of Excellence (CeiA3), University of Cadiz, Puerto Real, Spain
| | | | | | - Camilla Lazzi
- Department of Food and Drug, University of Parma, Parma, Italy
| | - Ana Blandino
- Department of Chemical Engineering and Food Technology, Faculty of Sciences, International Agro-Food Campus of Excellence (CeiA3), University of Cadiz, Puerto Real, Spain
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Fu Y, Zhang Y, Soladoye OP, Aluko RE. Maillard reaction products derived from food protein-derived peptides: insights into flavor and bioactivity. Crit Rev Food Sci Nutr 2019; 60:3429-3442. [PMID: 31738577 DOI: 10.1080/10408398.2019.1691500] [Citation(s) in RCA: 65] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Abstract
Food protein-derived peptides serve as food ingredients that can influence flavor and bioactivity of foods. The Maillard reaction plays a crucial role in food processing and storage, and generates a wide range of Maillard reaction products (MRPs) that contribute to flavor and bioactivity of foods. Even though the reactions between proteins and carbohydrates have been extensively investigated, the modifications of food protein-derived peptides and the subsequent impacts on flavor and bioactivity of foods have not been fully elucidated. In this review, the flavor and bioactive properties of food-derived peptides are reviewed. The formation mechanisms with respect to MRPs generated from food protein-derived peptides have been discussed. The state-of-the-art studies on impacts of the Maillard reaction on flavor and bioactivity of food protein-derived peptides are also discussed. In addition, some potential negative effects of MRPs are described.
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Affiliation(s)
- Yu Fu
- College of Food Science, Southwest University, Chongqing, China
| | - Yuhao Zhang
- College of Food Science, Southwest University, Chongqing, China
| | - Olugbenga P Soladoye
- Food Processing Development Centre, Ministry of Agriculture and Forestry, Government of Alberta, Leduc, Alberta, Canada
| | - Rotimi E Aluko
- College of Food Science, Southwest University, Chongqing, China.,Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Manitoba, Canada
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24
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Coelho D, Lopes PA, Cardoso V, Ponte P, Brás J, Madeira MS, Alfaia CM, Bandarra NM, Fontes CMGA, Prates JAM. A two-enzyme constituted mixture to improve the degradation of Arthrospira platensis microalga cell wall for monogastric diets. J Anim Physiol Anim Nutr (Berl) 2019; 104:310-321. [PMID: 31680348 PMCID: PMC7004008 DOI: 10.1111/jpn.13239] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [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: 06/09/2019] [Revised: 09/03/2019] [Accepted: 09/16/2019] [Indexed: 12/21/2022]
Abstract
The main goal of this study was to test a rational combination of pre‐selected carbohydrate‐active enzymes (CAZymes) and sulphatases, individually or in combination, in order to evaluate its capacity to disrupt Arthrospira platensis cell wall, allowing the release of its valuable nutritional bioactive compounds. By the end, a two‐enzyme constituted mixture (Mix), composed by a lysozyme and a α‐amylase, was incubated with A. platensis suspension. The microalga cell wall disruption was evaluated through the amount of reducing sugars released from the cell wall complemented with the oligosaccharide profile by HPLC. An increase of the amount of reducing sugars up to 2.42 g/L in microalgae treated with the Mix relative to no treatment (p < .05), as well as a 7‐fold increase of oligosaccharides amount (p < .001), were obtained. With resort of fluorescence microscopy, a 36% reduction of fluorescence intensity (p < .001) was observed using Calcofluor White staining. In the supernatant, the Mix caused a 1.34‐fold increase in protein content (p = .018) relative to the control. Similarly, n‐6 polyunsaturated fatty acids (PUFA) (p = .007), in particular 18:2n‐6 (p = .016), monounsaturated fatty acids (MUFA) (p = .049) and chlorophyll a (p = .025) contents were higher in the supernatant of microalgae treated with the enzyme mixture in relation to the control. Taken together, these results point towards the disclosure of a novel two‐enzyme mixture able to partial degrade A. platensis cell wall, improving its nutrients bioavailability for monogastric diets with the cost‐effective advantage use of microalgae in animal feed industry.
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Affiliation(s)
- Diogo Coelho
- CIISA-Centro de Investigação Interdisciplinar em Sanidade Animal, Faculdade de Medicina Veterinária, Universidade de Lisboa, Lisboa, Portugal
| | - Paula A Lopes
- CIISA-Centro de Investigação Interdisciplinar em Sanidade Animal, Faculdade de Medicina Veterinária, Universidade de Lisboa, Lisboa, Portugal
| | - Vânia Cardoso
- NZYTech - Genes and Enzymes, Estrada do Paço do Lumiar, Campus do Lumiar, Lisboa, Portugal
| | - Patrícia Ponte
- NZYTech - Genes and Enzymes, Estrada do Paço do Lumiar, Campus do Lumiar, Lisboa, Portugal
| | - Joana Brás
- NZYTech - Genes and Enzymes, Estrada do Paço do Lumiar, Campus do Lumiar, Lisboa, Portugal
| | - Marta S Madeira
- CIISA-Centro de Investigação Interdisciplinar em Sanidade Animal, Faculdade de Medicina Veterinária, Universidade de Lisboa, Lisboa, Portugal
| | - Cristina M Alfaia
- CIISA-Centro de Investigação Interdisciplinar em Sanidade Animal, Faculdade de Medicina Veterinária, Universidade de Lisboa, Lisboa, Portugal
| | - Narcisa M Bandarra
- DivAV, Instituto Português do Mar e da Atmosfera, Rua Alfredo Magalhães Ramalho, Lisboa, Portugal
| | - Carlos M G A Fontes
- CIISA-Centro de Investigação Interdisciplinar em Sanidade Animal, Faculdade de Medicina Veterinária, Universidade de Lisboa, Lisboa, Portugal.,NZYTech - Genes and Enzymes, Estrada do Paço do Lumiar, Campus do Lumiar, Lisboa, Portugal
| | - José A M Prates
- CIISA-Centro de Investigação Interdisciplinar em Sanidade Animal, Faculdade de Medicina Veterinária, Universidade de Lisboa, Lisboa, Portugal.,NZYTech - Genes and Enzymes, Estrada do Paço do Lumiar, Campus do Lumiar, Lisboa, Portugal
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Cisternas-Jamet J, Salvatierra-Martínez R, Vega-Gálvez A, Uribe E, Goñi MG, Stoll A. Root inoculation of green bell pepper (Capsicum annum) with Bacillus amyloliquefaciens BBC047: effect on biochemical composition and antioxidant capacity. J Sci Food Agric 2019; 99:5131-5139. [PMID: 31001829 DOI: 10.1002/jsfa.9758] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/30/2018] [Revised: 10/19/2018] [Accepted: 04/14/2019] [Indexed: 06/09/2023]
Abstract
BACKGROUND Consumption of bell peppers is recommended because of their bioactive compound content and their positive effects on health. Growth-promoting rhizobacteria are popular because of their ability to promote plant growth by improving the fixation of nutrients or by inducing a systemic response. Green bell pepper (Capsicum annum) roots were inoculated with an autochthonous strain of Bacillus amyloliquefaciens, at different stages of development: T1, inoculation in the seedbed before transplant; T2, inoculation at and after transplant; T3, inoculation in the seedbed, at and after transplant. Bell pepper plants without inoculation were considered as control. Physicochemical composition and antioxidant activity of the fruits were measured to select the best treatment. RESULTS T1 increased crude proteins, fat, Ca, Fe, vitamin C, total phenolic content, antioxidant capacity by DPPH and by ORAC. On the other hand, T1 decreased reducing sugars, K and Cu content. No significant differences for total carbohydrates, ash and photosynthetic pigments were found. CONCLUSION Inoculated green bell peppers have enhanced its functional value and could be considered as an important source of bioactive compounds with elevated antioxidant activity. © 2019 Society of Chemical Industry.
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Affiliation(s)
| | | | - Antonio Vega-Gálvez
- Departamento de Ingeniería en Alimentos, Universidad de La Serena, La Serena, Chile
| | - Elsa Uribe
- Departamento de Ingeniería en Alimentos, Universidad de La Serena, La Serena, Chile
- Instituto de Investigación Multidisciplinar en Ciencia y Tecnología, Universidad de La Serena, La Serena, Chile
| | - María G Goñi
- CONICET (Consejo Nacional de Investigaciones Científicas y Técnicas), Ciudad Autónoma de Buenos Aires, Argentina
- Grupo de Investigación en Ingeniería en Alimentos, Facultad de Ingeniería, Universidad Nacional de Mar del Plata, Mar del Plata, Argentina
| | - Alexandra Stoll
- Centro de Estudios Avanzados en Zonas Áridas (CEAZA), La Serena, Chile
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Toledano Medina MÁ, Pérez-Aparicio J, Moreno-Ortega A, Moreno-Rojas R. Influence of Variety and Storage Time of Fresh Garlic on the Physicochemical and Antioxidant Properties of Black Garlic. Foods 2019; 8:E314. [PMID: 31382578 DOI: 10.3390/foods8080314] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [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: 06/28/2019] [Revised: 07/24/2019] [Accepted: 07/31/2019] [Indexed: 11/30/2022] Open
Abstract
Black garlic is made from the fresh kind, submitting it to a controlled temperature (~65 °C) and humidity (>85 °C) for a prolonged period of time. The aim of this study was to assess the differences in the process and in the final product as a result of employing three garlic varieties (Spanish Roja, Chinese Spring and California White), and to check the influence of the storage time on fresh garlic in the quality of the final product by using garlic obtained in two different agricultural seasons, that of the current year (2014) and of the previous one (2013). The results revealed some differences in the parameters analysed during the manufacturing of the black garlic from the three varieties used, and even according to the harvest in question. However, when comparing initial and final values of the samples, a very similar evolution in their acidity, reducing sugars, °Brix, pH, polyphenol content, and antioxidant capacity was noted.
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Zhou Y, Yang M, Tong D, Yang H, Fang K. Eco-Friendly Ca-Montmorillonite Grafted by Non-Acidic Ionic Liquid Used as A Solid Acid Catalyst in Cellulose Hydrolysis to Reducing Sugars. Molecules 2019; 24:molecules24091832. [PMID: 31086032 PMCID: PMC6539098 DOI: 10.3390/molecules24091832] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [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: 04/19/2019] [Revised: 05/08/2019] [Accepted: 05/13/2019] [Indexed: 11/16/2022] Open
Abstract
An effective and friendly method was developed for the production of reducing sugars (RS) from the hydrolysis of cellulose over the solid catalyst of Ca-montmorillonite (Mt) grafted by non-acidic ionic liquid (Mt-IL) in water. The effect of mass ratio, water dosage, reaction temperature, and time were investigated in a batch reactor. Raw Mt showed only a 7.9% total reducing sugars (TRS) yield for the catalytic hydrolysis of cellulose in water. As the Mt was grafted by -SO3H and IL, the TRS yield greatly increased under the same reaction conditions. The highest TRS yield of 35.7% was obtained on the catalyst of Mt grafted by non-acidic IL at 200 °C with the mass ratio of catalyst to cellulose of 0.2 for 120 min. The high TRS yield for Mt-IL should be attributed to the synergistic effect of the dissolution of cellulose by IL and the exposed metal ions on the layer with water. Although the yield of TRS on Mt-IL decreased gradually with recycling runs, the decrease after the first run was not very serious compared to the fresh catalyst. This work provides a promising strategy for efficient cellulose hydrolysis into fine chemicals by Mt with non-acidic IL.
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Affiliation(s)
- Yang Zhou
- State Key Laboratory Breeding Base of Green Chemistry Synthesis Technology, Discipline of Industrial Catalysis, College of Chemical Engineering, Zhejiang University of Technology, Hangzhou 310032, China.
| | - Miao Yang
- State Key Laboratory Breeding Base of Green Chemistry Synthesis Technology, Discipline of Industrial Catalysis, College of Chemical Engineering, Zhejiang University of Technology, Hangzhou 310032, China.
| | - Dongshen Tong
- State Key Laboratory Breeding Base of Green Chemistry Synthesis Technology, Discipline of Industrial Catalysis, College of Chemical Engineering, Zhejiang University of Technology, Hangzhou 310032, China.
| | - Haiyan Yang
- State Key Laboratory Breeding Base of Green Chemistry Synthesis Technology, Discipline of Industrial Catalysis, College of Chemical Engineering, Zhejiang University of Technology, Hangzhou 310032, China.
| | - Kai Fang
- State Key Laboratory Breeding Base of Green Chemistry Synthesis Technology, Discipline of Industrial Catalysis, College of Chemical Engineering, Zhejiang University of Technology, Hangzhou 310032, China.
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Busse JS, Wiberley-Bradford AE, Bethke PC. Transient heat stress during tuber development alters post-harvest carbohydrate composition and decreases processing quality of chipping potatoes. J Sci Food Agric 2019; 99:2579-2588. [PMID: 30411360 DOI: 10.1002/jsfa.9473] [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] [Received: 07/13/2018] [Revised: 10/10/2018] [Accepted: 11/01/2018] [Indexed: 05/23/2023]
Abstract
BACKGROUND Adverse air and soil temperatures are abiotic stresses that occur frequently and vary widely in duration and magnitude. Heat stress limits productivity of cool-weather crops such as potato (Solanum tuberosum) and may degrade crop quality. Stem-end chip defect is a localized discoloration of potato chips that adversely affects finished chip quality. The causes of stem-end chip defects are poorly understood. RESULTS Chipping potatoes were grown under controlled environmental conditions to test the hypothesis that stem-end chip defect is caused by transient heat stress during the growing season. Heat stress periods with 35 °C days and 29 °C nights were imposed approximately 3 months after planting and lasted for 3, 7 or 14 days. At harvest and after 1, 2 and 3 months of storage at 13 °C, potato tubers were evaluated for glucose, fructose, sucrose and dry matter contents at the basal and apical ends. Chips were fried and rated for defects at the same sampling times. Differences in responses to heat stress were observed among four varieties of chipping potatoes. Heat stress periods of 7 and 14 days increased reducing sugar content in the tuber basal and apical ends, decreased dry matter content, and increased the severity of stem-end chip defects. CONCLUSION Transient heat stress during the growing season decreased post-harvest chipping potato quality. Tuber reducing sugars and stem-end chip defects increased while dry matter content decreased. Planting varieties with tolerance to transient heat stress may be an effective way to mitigate these detrimental effects on chipping potato quality. Published 2018. This article is a U.S. Government work and is in the public domain in the USA.
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Affiliation(s)
- James S Busse
- Vegetable Crops Research Unit, USDA Agricultural Research Service, Madison, WI, USA
- Department of Horticulture, University of Wisconsin, Madison, WI, USA
| | - Amy E Wiberley-Bradford
- Vegetable Crops Research Unit, USDA Agricultural Research Service, Madison, WI, USA
- Department of Horticulture, University of Wisconsin, Madison, WI, USA
| | - Paul C Bethke
- Vegetable Crops Research Unit, USDA Agricultural Research Service, Madison, WI, USA
- Department of Horticulture, University of Wisconsin, Madison, WI, USA
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Dzimitrowicz A, Cyganowski P, Jamroz P, Jermakowicz-Bartkowiak D, Rzegocka M, Cwiklinska A, Pohl P. Tuning Optical and Granulometric Properties of Gold Nanostructures Synthesized with the Aid of Different Types of Honeys for Microwave-Induced Hyperthermia. Materials (Basel) 2019; 12:E898. [PMID: 30889837 PMCID: PMC6471425 DOI: 10.3390/ma12060898] [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] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/03/2019] [Revised: 03/01/2019] [Accepted: 03/14/2019] [Indexed: 12/19/2022]
Abstract
Size-controlled gold nanoparticles (AuNPs) were synthesised with solutions of three types of Polish honeys (lime, multiflower, honeydew) and used in microwave-induced hyperthermia cancer treatment. Optical and structural properties of nanostructures were optimized in reference to measurements made by using UV/Vis absorption spectrophotometry (UV/Vis), transmission electron microscopy (TEM) supported by energy-dispersive X-ray spectroscopy (EDX), X-ray diffraction (XRD), and attenuated total reflectance Fourier transformation infrared spectroscopy (ATR FT-IR). In addition, concentrations of reducing sugars and polyphenols of honeys applied were determined to reveal the role of these chemical compounds in green synthesis of AuNPs. It was found that the smallest AuNPs (20.6 ± 23.3 nm) were produced using a 20% (w/v) multiflower aqueous honey solution and 25 mg·L-1 of Au(III) ions. These AuNPs were then employed in microwave-induced hyperthermia in a system simulating metastatic tissues. This research illustrated that AuNPs, as produced with the aid of a multiflower honey solution, could be suitably used for microwave-induced heating of cancer. A fluid containing resultant Au nanostructures, as compared to water, revealed facilitated heating and the ability to maintain a temperature of 45 °C required for hyperthermia treatment.
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Affiliation(s)
- Anna Dzimitrowicz
- Department of Analytical Chemistry and Chemical Metallurgy, Faculty of Chemistry, Wroclaw University of Science and Technology, Wybrzeze St. Wyspianskiego 27, 50-370 Wroclaw, Poland.
| | - Piotr Cyganowski
- Department of Polymer and Carbonaceous Materials, Faculty of Chemistry, Wroclaw University of Science and Technology, Wybrzeze St. Wyspianskiego 27, 50-370 Wroclaw, Poland.
| | - Piotr Jamroz
- Department of Analytical Chemistry and Chemical Metallurgy, Faculty of Chemistry, Wroclaw University of Science and Technology, Wybrzeze St. Wyspianskiego 27, 50-370 Wroclaw, Poland.
| | - Dorota Jermakowicz-Bartkowiak
- Department of Polymer and Carbonaceous Materials, Faculty of Chemistry, Wroclaw University of Science and Technology, Wybrzeze St. Wyspianskiego 27, 50-370 Wroclaw, Poland.
| | - Malgorzata Rzegocka
- Department of Analytical Chemistry and Chemical Metallurgy, Faculty of Chemistry, Wroclaw University of Science and Technology, Wybrzeze St. Wyspianskiego 27, 50-370 Wroclaw, Poland.
| | - Agnieszka Cwiklinska
- Department of Analytical Chemistry and Chemical Metallurgy, Faculty of Chemistry, Wroclaw University of Science and Technology, Wybrzeze St. Wyspianskiego 27, 50-370 Wroclaw, Poland.
| | - Pawel Pohl
- Department of Analytical Chemistry and Chemical Metallurgy, Faculty of Chemistry, Wroclaw University of Science and Technology, Wybrzeze St. Wyspianskiego 27, 50-370 Wroclaw, Poland.
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Wiberley-Bradford AE, Bethke PC. Suppression of the vacuolar invertase gene delays senescent sweetening in chipping potatoes. J Sci Food Agric 2018; 98:354-360. [PMID: 28597466 DOI: 10.1002/jsfa.8478] [Citation(s) in RCA: 8] [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] [Received: 03/08/2017] [Revised: 05/12/2017] [Accepted: 06/02/2017] [Indexed: 06/07/2023]
Abstract
BACKGROUND Potato chip processors require potato tubers that meet quality specifications for fried chip color, and color depends largely upon tuber sugar contents. At later times in storage, potatoes accumulate sucrose, glucose, and fructose. This developmental process, senescent sweetening, manifests as a blush of color near the center of the fried chip, becomes more severe with time, and limits the storage period. Vacuolar invertase (VInv) converts sucrose to glucose and fructose and is hypothesized to play a role in senescent sweetening. To test this hypothesis, senescent sweetening was quantified in multiple lines of potato with reduced VInv expression. RESULTS Chip darkening from senescent sweetening was delayed by about 4 weeks for tubers with reduced VInv expression. A strong positive correlation between frequency of dark chips and tuber hexose content was observed. Tubers with reduced VInv expression had lower hexose to sucrose ratios than controls. CONCLUSION VInv activity contributes to reducing sugar accumulation during senescent sweetening. Sucrose breakdown during frying may contribute to chip darkening. Suppressing VInv expression increases the storage period of the chipping potato crop, which is an important consideration, as potatoes with reduced VInv expression are entering commercial production in the USA. © 2017 Society of Chemical Industry.
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Affiliation(s)
| | - Paul C Bethke
- Department of Horticulture, University of Wisconsin-Madison, Madison, WI, USA
- United States Department of Agriculture - Agricultural Research Service, Vegetable Crops Research Unit, Madison, WI, USA
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Han Z, Liu B, Niu Z, Zhang Y, Gao J, Shi L, Wang S, Wang S. Role of α-Dicarbonyl Compounds in the Inhibition Effect of Reducing Sugars on the Formation of 2-Amino-1-methyl-6-phenylimidazo[4,5-b]pyridine. J Agric Food Chem 2017; 65:10084-10092. [PMID: 29083168 DOI: 10.1021/acs.jafc.7b03287] [Citation(s) in RCA: 9] [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: 06/07/2023]
Abstract
The effect of reducing sugars on formation of PhIP in fried pork was investigated, and the underlying mechanisms were revealed by studying the reaction pathways between α-dicarbonyl compounds (α-DCs) and PhIP. The addition of reducing sugars (such as glucose) greatly reduced the amount of PhIP in fried pork from 15.5 ng/g to less than 1.0 ng/g. The amount of PhIP decreased significantly with an increasing level of added α-DCs in model systems. Similarly, the addition of methylglyoxal (MGO) decreased significantly the levels of phenylalanine (Phe) and creatinine (Crn) but increased significantly the level of phenylacetaldehyde (PEA). 2-Amino-1-methyl-5-(2-oxopropylidene)-imidazol-4-one and N-(1-methyl-4-oxoimidazolidin-2-ylidene) amino propionic acids were identified in MGO/Crn and MGO/Crn/Phe model systems and fried pork with glucose. These results revealed that the degradation products of reducing sugars-α-DCs-play an important role in inhibiting formation of PhIP by reacting with key precursors of PhIP and itself.
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Affiliation(s)
- Zhonghui Han
- Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology , Tianjin 300457, China
| | - Bing Liu
- Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology , Tianjin 300457, China
| | - Zhiyan Niu
- Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology , Tianjin 300457, China
| | - Yan Zhang
- Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology , Tianjin 300457, China
| | - Jianxin Gao
- Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology , Tianjin 300457, China
| | - Lei Shi
- Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology , Tianjin 300457, China
| | - Shujun Wang
- Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology , Tianjin 300457, China
| | - Shuo Wang
- Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology , Tianjin 300457, China
- Research Center of Food Science and Human Health, School of Medicine, Nankai University , Tianjin, 300071, China
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Colman SL, Massa GA, Carboni MF, Feingold SE. Cold sweetening diversity in Andean potato germplasm from Argentina. J Sci Food Agric 2017; 97:4744-4749. [PMID: 28370005 DOI: 10.1002/jsfa.8343] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [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: 10/26/2016] [Revised: 03/21/2017] [Accepted: 03/27/2017] [Indexed: 06/07/2023]
Abstract
BACKGROUND Cold-induced sweetening (CIS) is the accumulation of sucrose and reducing sugars in potato tubers at low temperatures. This process is central for the potato processing industry. During potato chip and French fry production, reducing sugars participate in the Maillard reaction to produce dark pigmented products not acceptable to consumers. Andean potatoes (Solanum tuberosum Group Andigena) constitute an enormous wealth of potato germplasm that can contribute to increase genetic diversity in breeding programs of many traits, including CIS. RESULTS We analyzed reducing sugar content and chip quality in freshly harvested and cold-stored tubers from 48 native accessions. Andean accessions showed high variation in reducing sugar content and were classified in three types of CIS responses: type I, reducing sugar content before and after 4°C storage was lower than the value required by industry; type II, reducing sugar content before storage was acceptable, but after 4°C storage incremented up to non-acceptable levels; and type III, reducing sugar content was unacceptable before and after storage. CONCLUSION Five Andean accessions presented acceptable reducing sugar content and good chip quality before and after 4°C storage in a consistent manner throughout several experiments. These features make them a useful source for improving the potato industry. © 2017 Society of Chemical Industry.
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Affiliation(s)
- Silvana L Colman
- Laboratorio de Agrobiotecnología, Instituto Nacional de Tecnología Agropecuaria (INTA), Balcarce, Argentina
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Argentina
| | - Gabriela A Massa
- Laboratorio de Agrobiotecnología, Instituto Nacional de Tecnología Agropecuaria (INTA), Balcarce, Argentina
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Argentina
- Facultad de Ciencias Agrarias, Universidad Nacional de Mar del Plata, Balcarce, Argentina
| | - Martín F Carboni
- Laboratorio de Agrobiotecnología, Instituto Nacional de Tecnología Agropecuaria (INTA), Balcarce, Argentina
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Argentina
| | - Sergio E Feingold
- Laboratorio de Agrobiotecnología, Instituto Nacional de Tecnología Agropecuaria (INTA), Balcarce, Argentina
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Pandiar D, Baranwal HC, Kumar S, Ganesan V, Sonkar PK, Chattopadhyay K. Use of jaggery and honey as adjunctive cytological fixatives to ethanol for oral smears. J Oral Maxillofac Pathol 2017; 21:317. [PMID: 28932048 PMCID: PMC5596689 DOI: 10.4103/jomfp.jomfp_224_15] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [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] [Indexed: 11/06/2022] Open
Abstract
Background: Ethanol has satisfactorily been used as cyto-fixative. Owing to its limitations, pathologists have always searched for new fixatives. The present study was conducted to evaluate the efficacy of two natural sweeteners as cyto-fixatives. An attempt has also been made to understand the underlying mechanism by which these fixatives fix the oral mucosal cells. Materials and Methods: Three smears were collected from 25 healthy volunteers. One smear was fixed in ethanol and the other two in 20% aqueous honey solution and 30% aqueous jaggery solution for 15–30 min followed by Papanicolaou staining. Slides were evaluated for nuclear staining, cytoplasmic staining, cell morphology, clarity of staining and uniformity of staining randomly irrespective of the fixatives. Chi-square test and Bonferroni post hoc test were done using SPSS software. P < 0.05 was considered to be statistically significant. In addition, cytological fixatives were analyzed for the pH and amount of reducing sugars. Results: It was found that for all the characteristics studied, no statistically significant difference was seen between the three fixatives. The pH of the both tested fixatives remained acidic even after 1 week. The amount of reducing sugars in 20% aqueous honey solution and 30% aqueous jaggery solution was 19.3 g/100 mL and 2.07 g/100 mL, respectively. Conclusion: Both the test fixatives gave results equivalent to ethanol and thus can be used as alternative fixatives for oral smears. It is proposed that 20% aqueous honey and 30% aqueous jaggery fix the oral smears satisfactorily in a mechanism akin to ethanol by coagulating and denaturing proteins.
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Affiliation(s)
- Deepak Pandiar
- Department of Dentistry, Institute of Medical Sciences, Varanasi, Uttar Pradesh, India
| | - Harakh Chand Baranwal
- Department of Dentistry, Institute of Medical Sciences, Varanasi, Uttar Pradesh, India
| | - Sandip Kumar
- Pathology, Institute of Medical Sciences, Varanasi, Uttar Pradesh, India
| | - Vellaichamy Ganesan
- Department of Chemistry, Institute of Science, Varanasi, Uttar Pradesh, India
| | - Piyush Kumar Sonkar
- Department of Chemistry, Institute of Science, Varanasi, Uttar Pradesh, India
| | - Kausik Chattopadhyay
- Department of Metallurgical Engineering, IIT, Banaras Hindu University, Varanasi, Uttar Pradesh, India
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Roslyakov YF, Pochitskaya IM, Litvyak VV, Kuryanovich AN. [Modeling of the in vitro melanoid formation reaction on the interaction of protein hydrolysate of chicken egg and glucose]. Vopr Pitan 2017; 86:92-100. [PMID: 30645868 DOI: 10.24411/0042-8833-2017-00050] [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] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2017] [Accepted: 05/02/2017] [Indexed: 11/20/2022]
Abstract
Food production technologies, including heat treatment, are often accompanied by a change in their organoleptic characteristics (color, taste and aroma) due to the formation of colored substances as a result of the melanoidin reaction. The authors simulated the reaction of melanoidin formation in vitro using the example of the interaction of the hydrolyzate of a chicken egg protein and glucose to determine the content of amino acids depending on the conditions for carrying out this reaction. The egg protein (0.2 g) was subjected to acid hydrolysis for 24 hours at 80 °C. Then the hydrolyzate was neutralized (vend=100 см3) and the initial amino acid content was determined therein. In each sample (30 см3), 4.5 g of glucose was added to the hydrolyzate to obtain a 15% solution of glucose in the hydrolyzate. The effect of temperature (50, 70 and 90 °C), time (10, 30 and 50 min), pH (pH 2, 7 and 12) on the amino acid content in the hydrolyzate as a result of the melanoidin reaction has been studied. The determination of the amount of amino acids was carried out using high performance liquid chromatography with precolumnar derivatization using o-phthalaldehyde. As a result of the studies on modeling the melanoidin reaction, the following regularities were revealed: when the temperature of the Mayyar reaction increased, the concentrations of GLU, SER, HIS, THR, ARG, ALA, CYS, VAL, MET, LEU, and LYS decreased. At the same time, with an increase in the duration of the reaction, an increase in the concentration of SER, THR, VAL, MET, ILE, LEU was observed. Variations in the concentration of amino acids in the reaction medium with increasing temperature were characteristic for ASP, GLY, TYR, PHE, ILE, and with increasing the reaction time for ASP, GLU, HIS, GLY, ARG, ALA, TYR, CYS, PHE, LYS. Other things being equal, the process of melanoid formation most fully proceeded in an alkaline medium at pH 12. Thus, the study of the effect of the experimental conditions showed that during the melanoidin formation, the content of certain amino acids (including essential amino acids) decreases and, consequently, the nutritional value of the product decreases. As a result of this reaction, from 20 to 50% of free amino acids are lost, and with increasing temperature and increasing the duration of heating, these losses increase. The obtained data are important to take into account when developing new food technologies with the maximum preservation of their chemical composition, nutritional value and consumer properties.
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Affiliation(s)
| | - I M Pochitskaya
- Scientific-Practical Center for Foodstuffs of the National Academy of Sciences of Belarus, Republic of Belarus, Minsk
| | - V V Litvyak
- Scientific-Practical Center for Foodstuffs of the National Academy of Sciences of Belarus, Republic of Belarus, Minsk
| | - A N Kuryanovich
- Scientific-Practical Center for Foodstuffs of the National Academy of Sciences of Belarus, Republic of Belarus, Minsk
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Alamar MC, Tosetti R, Landahl S, Bermejo A, Terry LA. Assuring Potato Tuber Quality during Storage: A Future Perspective. Front Plant Sci 2017; 8:2034. [PMID: 29234341 PMCID: PMC5712419 DOI: 10.3389/fpls.2017.02034] [Citation(s) in RCA: 32] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/26/2017] [Accepted: 11/14/2017] [Indexed: 05/11/2023]
Abstract
Potatoes represent an important staple food crop across the planet. Yet, to maintain tuber quality and extend availability, there is a necessity to store tubers for long periods often using industrial-scale facilities. In this context, preserving potato quality is pivotal for the seed, fresh and processing sectors. The industry has always innovated and invested in improved post-harvest storage. However, the pace of technological change has and will continue to increase. For instance, more stringent legislation and changing consumer attitudes have driven renewed interest in creating alternative or complementary post-harvest treatments to traditional chemically reliant sprout suppression and disease control. Herein, the current knowledge on biochemical factors governing dormancy, the use of chlorpropham (CIPC) as well as existing and chemical alternatives, and the effects of pre- and post-harvest factors to assure potato tuber quality is reviewed. Additionally, the role of genomics as a future approach to potato quality improvement is discussed. Critically, and through a more industry targeted research, a better mechanistic understanding of how the pre-harvest environment influences tuber quality and the factors which govern dormancy transition should lead to a paradigm shift in how sustainable storage can be achieved.
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Scully DS, Jaiswal AK, Abu-Ghannam N. An Investigation into Spent Coffee Waste as a Renewable Source of Bioactive Compounds and Industrially Important Sugars. Bioengineering (Basel) 2016; 3:bioengineering3040033. [PMID: 28952594 PMCID: PMC5597276 DOI: 10.3390/bioengineering3040033] [Citation(s) in RCA: 46] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2016] [Revised: 11/01/2016] [Accepted: 11/15/2016] [Indexed: 12/03/2022] Open
Abstract
Conventional coffee brewing techniques generate vast quantities of spent espresso grounds (SEGs) rich in lignocellulose and valuable bioactives. These bioactive compounds can be exploited as a nutraceutical or used in a range of food products, while breakdown of lignocellulose generates metabolizable sugars that can be used for the production of various high-value products such as biofuels, amino acids and enzymes. Response surface methodology (RSM) was used to optimize the enzymatic saccharification of lignocellulose in SEGs following a hydrothermal pretreatment. A maximum reducing sugar yield was obtained at the following optimized hydrolysis conditions: 4.97 g of pretreated SEGs, 120 h reaction time, and 1246 and 250 µL of cellulase and hemicellulase, respectively. Industrially important sugars (glucose, galactose and mannose) were identified as the principal hydrolysis products under the studied conditions. Total flavonoids (p = 0.0002), total polyphenols (p = 0.03) and DPPH free-radical scavenging activity (p = 0.004) increased significantly after processing. A 14-fold increase in caffeine levels was also observed. This study provides insight into SEGs as a promising source of industrially important sugars and polyphenols.
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Affiliation(s)
- Damhan S Scully
- School of Food Science and Environmental Health, College of Sciences and Health, Dublin Institute of Technology, Cathal Brugha Street, Dublin 1, Ireland.
| | - Amit K Jaiswal
- School of Food Science and Environmental Health, College of Sciences and Health, Dublin Institute of Technology, Cathal Brugha Street, Dublin 1, Ireland.
| | - Nissreen Abu-Ghannam
- School of Food Science and Environmental Health, College of Sciences and Health, Dublin Institute of Technology, Cathal Brugha Street, Dublin 1, Ireland.
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Duarte‐Delgado D, Ñústez‐López C, Narváez‐Cuenca C, Restrepo‐Sánchez L, Melo SE, Sarmiento F, Kushalappa AC, Mosquera‐Vásquez T. Natural variation of sucrose, glucose and fructose contents in Colombian genotypes of Solanum tuberosum Group Phureja at harvest. J Sci Food Agric 2016; 96:4288-4294. [PMID: 27133474 PMCID: PMC5094549 DOI: 10.1002/jsfa.7783] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [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: 01/07/2016] [Revised: 04/25/2016] [Accepted: 04/25/2016] [Indexed: 06/02/2023]
Abstract
BACKGROUND Potato frying quality is a complex trait influenced by sugar content in tubers. Good frying quality requires low content of reducing sugars to avoid the formation of dark pigments. Solanum tuberosum Group Phureja is a valuable genetic resource for breeding and for genetic studies. The sugar content after harvest was analyzed in a germplasm collection of Group Phureja to contribute to the understanding of the natural variation of this trait. RESULTS Sucrose, glucose and fructose genotypic mean values ranged from 6.39 to 29.48 g kg(-1) tuber dry weight (DW), from 0.46 to 28.04 g kg(-1) tuber DW and from 0.29 to 27.23 g kg(-1) tuber DW, respectively. Glucose/fructose and sucrose/reducing sugars ratios ranged from 1.01 to 6.67 mol mol(-1) and from 0.15 to 7.78 mol mol(-1) , respectively. Five clusters of genotypes were recognized, three of them with few genotypes and extreme phenotypic values. CONCLUSION Sugar content showed a wide variation, representing the available variability useful for potato breeding. The results provide a quantitative approach to analyze the frying quality trait and are consistent with frying color. The analyzed germplasm presents extreme phenotypes, which will contribute to the understanding of the genetic basis of this trait. © 2016 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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Affiliation(s)
- Diana Duarte‐Delgado
- Agronomy Department, Faculty of Agricultural SciencesNational University of ColombiaBogotáColombia
| | | | | | | | - Sandra E Melo
- Agronomy Department, Faculty of Agricultural SciencesNational University of ColombiaBogotáColombia
| | - Felipe Sarmiento
- Biology Department, Faculty of SciencesNational University of ColombiaBogotáColombia
| | | | - Teresa Mosquera‐Vásquez
- Agronomy Department, Faculty of Agricultural SciencesNational University of ColombiaBogotáColombia
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Zhu X, Gong H, He Q, Zeng Z, Busse JS, Jin W, Bethke PC, Jiang J. Silencing of vacuolar invertase and asparagine synthetase genes and its impact on acrylamide formation of fried potato products. Plant Biotechnol J 2016; 14:709-18. [PMID: 26079224 DOI: 10.1111/pbi.12421] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/20/2015] [Revised: 05/19/2015] [Accepted: 05/20/2015] [Indexed: 05/07/2023]
Abstract
Acrylamide is produced in a wide variety of carbohydrate-rich foods during high-temperature cooking. Dietary acrylamide is a suspected human carcinogen, and health concerns related to dietary acrylamide have been raised worldwide. French fries and potato chips contribute a significant proportion to the average daily intake of acrylamide, especially in developed countries. One way to mitigate health concerns related to acrylamide is to develop potato cultivars that have reduced contents of the acrylamide precursors asparagine, glucose and fructose in tubers. We generated a large number of silencing lines of potato cultivar Russet Burbank by targeting the vacuolar invertase gene VInv and the asparagine synthetase genes StAS1 and StAS2 with a single RNA interference construct. The transcription levels of these three genes were correlated with reducing sugar (glucose and fructose) and asparagine content in tubers. Fried potato products from the best VInv/StAS1/StAS2-triple silencing lines contained only one-fifteenth of the acrylamide content of the controls. Interestingly, the extent of acrylamide reduction of the best triple silencing lines was similar to that of the best VInv-single silencing lines developed previously from the same potato cultivar Russet Burbank. These results show that an acrylamide mitigation strategy focused on developing potato cultivars with low reducing sugars is likely to be an effective and sufficient approach for minimizing the acrylamide-forming potential of French fry processing potatoes.
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Affiliation(s)
- Xiaobiao Zhu
- Department of Horticulture, University of Wisconsin-Madison, Madison, WI, USA
| | - Huiling Gong
- Department of Horticulture, University of Wisconsin-Madison, Madison, WI, USA
- School of Life Science and Engineering, Lanzhou University of Technology, Lanzhou, China
| | - Qunyan He
- Department of Horticulture, University of Wisconsin-Madison, Madison, WI, USA
- National Maize Improvement Center of China, Beijing Key Laboratory of Crop Genetic Improvement, China Agricultural University, Beijing, China
| | - Zixian Zeng
- Department of Horticulture, University of Wisconsin-Madison, Madison, WI, USA
| | - James S Busse
- Department of Horticulture, University of Wisconsin-Madison, Madison, WI, USA
- Vegetable Crops Research Unit, United States Department of Agriculture, Madison, WI, USA
| | - Weiwei Jin
- National Maize Improvement Center of China, Beijing Key Laboratory of Crop Genetic Improvement, China Agricultural University, Beijing, China
| | - Paul C Bethke
- Department of Horticulture, University of Wisconsin-Madison, Madison, WI, USA
- Vegetable Crops Research Unit, United States Department of Agriculture, Madison, WI, USA
| | - Jiming Jiang
- Department of Horticulture, University of Wisconsin-Madison, Madison, WI, USA
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Yang Y, Achaerandio I, Pujolà M. Classification of potato cultivars to establish their processing aptitude. J Sci Food Agric 2016; 96:413-421. [PMID: 25615522 DOI: 10.1002/jsfa.7104] [Citation(s) in RCA: 14] [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] [Received: 09/29/2014] [Revised: 01/16/2015] [Accepted: 01/16/2015] [Indexed: 06/04/2023]
Abstract
BACKGROUND The commercial potato cultivars are diverse not only in their physical characteristics but also in their nutritional compositions and their content of functional compounds (resistant starch, total phenolic content and antioxidant activity), but there is little information about these differences. The aim of this study was to characterise the nutritional value (focusing on carbohydrates and functional compounds) and instrumental parameters of eight potato cultivars consumed in Spain and to determine whether these parameters are useful for classifying the cultivars. RESULTS Significant Pearson's correlations were found due to the common and complex interactions between the constituents of potatoes and their properties (P < 0.05). Principal component analysis revealed the correlations among the physicochemical properties, and the first two principal components explained 56.84% of the variance among the cultivars studied. CONCLUSION The eight cultivars could be classified into three groups: (1) Red Pontiac, Caesar, Kennebec, Agria and Cherie cultivars, (2) Agata and Monalisa cultivars and (3) Spirit cultivar. The results demonstrated that certain nutritional and functional parameters indicated the potential efficacy of different cultivars to satisfy the nutritional needs of consumers, improving the knowledge on the biochemical basis of potato processing to obtain higher-quality products.
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Affiliation(s)
- Yali Yang
- Department d'Enginyeria Agroalimentària i Biotecnologia, Escola Superior d'Agricultura de Barcelona, Universitat Politècnica de Catalunya Barcelona Tech, Barcelona, Spain
| | - Isabel Achaerandio
- Department d'Enginyeria Agroalimentària i Biotecnologia, Escola Superior d'Agricultura de Barcelona, Universitat Politècnica de Catalunya Barcelona Tech, Barcelona, Spain
| | - Montserrat Pujolà
- Department d'Enginyeria Agroalimentària i Biotecnologia, Escola Superior d'Agricultura de Barcelona, Universitat Politècnica de Catalunya Barcelona Tech, Barcelona, Spain
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Abbas G, Al-Harrasi AS, Hussain H, Hussain J, Rashid R, Choudhary MI. Antiglycation therapy: Discovery of promising antiglycation agents for the management of diabetic complications. Pharm Biol 2015; 54:198-206. [PMID: 25853955 DOI: 10.3109/13880209.2015.1028080] [Citation(s) in RCA: 37] [Impact Index Per Article: 4.1] [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: 06/04/2023]
Abstract
CONTEXT During diabetes mellitus, non-enzymatic reaction between amino groups of protein and carbonyl of reducing sugars (Millard reaction) is responsible for the major diabetic complications. Various efforts have been made to influence the process of protein glycation. OBJECTIVES This review article provides an extensive survey of various studies published in scientific literature to understand the process of protein glycation and its measurement. Moreover, evaluation and identification of potential inhibitors (antiglycation agents) of protein glycation from natural and synthetic sources and their mechanism of action in vitro and in vivo are also addressed. METHOD In this review article, the mechanism involved in the formation of advanced glycation end products (AGEs) is discussed, while in second and third parts, promising antiglycation agents of natural and synthetic sources have been reviewed, respectively. Finally, in vivo studies have been addressed. This review is mainly compiled from important databases such as Science, Direct, Chemical Abstracts, SciFinder, and PubMed. RESULTS During the last two decades, various attempts have been made to inhibit the process of protein glycation. New potent inhibitors of protein glycation belonging to different classes such as flavonoids, alkaloids, terpenes, benzenediol Schiff bases, substituted indol, and thio compounds have been identified. CONCLUSION Antiglycation therapy will be an effective strategy in future to prevent the formation of AGEs for the management of late diabetic complications Current review article highlighted various compounds of natural and synthetic origins identified previously to inhibit the protein glycation and formation of AGEs in vitro and in vivo.
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Affiliation(s)
- Ghulam Abbas
- a Department of Biological Sciences and Chemistry , University of Nizwa , Nizwa , Sultanate of Oman
- b UoN Chair of Oman's Medicinal Plants and Marine Natural Products, University of Nizwa , Nizwa , Sultanate of Oman
| | - Ahmed Sulaiman Al-Harrasi
- b UoN Chair of Oman's Medicinal Plants and Marine Natural Products, University of Nizwa , Nizwa , Sultanate of Oman
| | - Hidayat Hussain
- b UoN Chair of Oman's Medicinal Plants and Marine Natural Products, University of Nizwa , Nizwa , Sultanate of Oman
| | - Javid Hussain
- a Department of Biological Sciences and Chemistry , University of Nizwa , Nizwa , Sultanate of Oman
| | - Rehana Rashid
- c Department of Chemistry , COMSATS Institute of Information Technology , Abbottabad , Pakistan , and
| | - M Iqbal Choudhary
- d HEJ Research Institute of Chemistry, International Center for Chemical and Biological Sciences, University of Karachi , Karachi , Pakistan
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Farías-Sánchez JC, López-Miranda J, Castro-Montoya AJ, Saucedo-Luna J, Carrillo-Parra A, López-Albarrán P, Pineda-Pimentel MG, Rutiaga-Quiñones JG. Comparison of five pretreatments for the production of fermentable sugars obtained from Pinus pseudostrobus L. wood. EXCLI J 2015; 14:430-8. [PMID: 26535036 PMCID: PMC4616247 DOI: 10.17179/excli2014-613] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 09/27/2014] [Accepted: 02/11/2015] [Indexed: 11/10/2022]
Abstract
To benefit from the use of a waste product such as pine sawdust from a sawmill in Michoacán, Mexico, five different pretreatments for the production of reducing sugars by enzymatic hydrolysis were evaluated (sodium hydroxide, sulfuric acid, steam explosion, organosolv and combined method nitric acid / sodium hydroxide). The main finding of the study was that the pretreatment with 6 % HNO3 and 1 % NaOH led to better yields than those obtained with sodium hydroxide, dilute sulfuric acid, steam explosion, and organosolv pretreatments. Also, HNO3 yields were maximized by the factorial method. With those results the maxima concentration of reducing sugar found was 97.83 ± 1.59, obtained after pretreatment with 7.5 % HNO3 at 120 °C for 30 minutes; followed by 1 % of NaOH at 90 °C for 30 minutes at pH 4.5 for 168 hours with a load enzyme of 25 FPU/g of total carbohydrates. Comparing the results obtained by the authors with those reported in the literature, the combined method was found to be suitable for use in the exploitation of sawdust.
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Affiliation(s)
- Juan Carlos Farías-Sánchez
- Facultad de Ingeniería en Tecnología de la Madera Edificio D y V1, CU, Universitaria Universidad Michoacana de San Nicolás de Hidalgo, Av. Fco. J. Múgica S/N. Col. Felicitas de Río, Morelia, Michoacán, C.P. 58040, México
| | - Javier López-Miranda
- Departamento de Ingenierías Química y Bioquímica, Instituto Tecnológico de Durango, Blvd. Felipe Pescador 1830 Ote., Col. Nueva Vizcaya, Durango, Durango., C.P. 34080, México
| | - Agustín Jaime Castro-Montoya
- Facultad de Ingeniería Química, Edificio D y V1, CU, Universitaria Universidad Michoacana de San Nicolás de Hidalgo, Av. Fco. J. Múgica S/N. Col. Felicitas de Río, Morelia, Michoacán, C.P. 58040, México
| | - Jaime Saucedo-Luna
- Facultad de Ingeniería Química, Edificio D y V1, CU, Universitaria Universidad Michoacana de San Nicolás de Hidalgo, Av. Fco. J. Múgica S/N. Col. Felicitas de Río, Morelia, Michoacán, C.P. 58040, México
| | - Artemio Carrillo-Parra
- Facultad de Ciencias Forestales, Universidad Autónoma de Nuevo León, Carretera Nacional núm. 85, km 145, Linares, Nuevo León, C.P. 67700, México
| | - Pablo López-Albarrán
- Facultad de Ingeniería en Tecnología de la Madera Edificio D y V1, CU, Universitaria Universidad Michoacana de San Nicolás de Hidalgo, Av. Fco. J. Múgica S/N. Col. Felicitas de Río, Morelia, Michoacán, C.P. 58040, México
| | - María Guadalupe Pineda-Pimentel
- Facultad de Ingeniería en Tecnología de la Madera Edificio D y V1, CU, Universitaria Universidad Michoacana de San Nicolás de Hidalgo, Av. Fco. J. Múgica S/N. Col. Felicitas de Río, Morelia, Michoacán, C.P. 58040, México
| | - José Guadalupe Rutiaga-Quiñones
- Facultad de Ingeniería en Tecnología de la Madera Edificio D y V1, CU, Universitaria Universidad Michoacana de San Nicolás de Hidalgo, Av. Fco. J. Múgica S/N. Col. Felicitas de Río, Morelia, Michoacán, C.P. 58040, México,*To whom correspondence should be addressed: José Guadalupe Rutiaga-Quiñones, Facultad de Ingeniería en Tecnología de la Madera Edificio D y V1, CU, Universitaria Universidad Michoacana de San Nicolás de Hidalgo, Av. Fco. J. Múgica S/N. Col. Felicitas de Río, Morelia, Michoacán, C.P. 58040, México; Telephone: +52 (443) 3260379, E-mail:
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Li W, Gao H, Fang X, Tao F, Chen H, Mu H, Jiang Y. Accumulation of lipofuscin-like pigments of walnuts (Carya cathayensis) during storage: potential roles of lipid oxidation and non-enzymatic glycosylation. J Sci Food Agric 2014; 94:2505-2513. [PMID: 24449371 DOI: 10.1002/jsfa.6587] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/09/2013] [Revised: 12/23/2013] [Accepted: 01/21/2014] [Indexed: 06/03/2023]
Abstract
BACKGROUND Lipofuscin-like pigments (LFLP) are considered a hallmark of aging. The intracellular LFLP formation rate is negatively correlated with the life expectancy of cell. In food quality, increase of LFLP not only affects the appearance but also causes loss of nutritional value. RESULTS The accumulation of LFLP increased during storage of all walnuts. LFLP fluorescent intensities of walnuts with 4%, 6%, 12% and 16% moisture at the end of storage were 8.1, 4.8, 4.3 and 2.8 times those at the beginning, respectively. The LFLP accumulation of walnuts with high moisture was found to be negatively correlated with soluble sugars and 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical quenching rate, but positively correlated with the content of hydroxymethylfuraldehyde (HMF). While the LFLP accumulation of walnuts with low moisture had a strong positive correlation with anisidine value, it exhibited high negative correlations with acid phosphatase activity, DPPH(•) quenching rate and tocopherol content. CONCLUSION In walnuts with low initial moisture, lipoxidation products increased markedly during storage and these products might provide the source for LFLP accumulation. On the other hand, in walnuts with high initial moisture, reducing sugars derived from the hydrolysis of soluble sugars might play an important role in initiating the Maillard-like reaction, leading to LFLP accumulation.
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Affiliation(s)
- Wenjuan Li
- Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, Food Science Institute, Zhejiang Academy of Agricultural Science, Hangzhou, Zhejiang, 310021, China; College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu, 210095, China
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Businge E, Egertsdotter U. A possible biochemical basis for fructose-induced inhibition of embryo development in Norway spruce (Picea abies). Tree Physiol 2014; 34:657-69. [PMID: 25001865 DOI: 10.1093/treephys/tpu053] [Citation(s) in RCA: 4] [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: 05/10/2023]
Abstract
Sugars play an important role in various physiological processes during plant growth and development; however, the developmental roles and regulatory functions of hexoses other than glucose are still largely unclear. Recent studies suggest that blocked embryo development in Norway spruce (Picea abies (L.) Karst) is associated with accumulation of fructose. In the present study, the potential biochemical regulatory mechanism of glucose and fructose was studied during development of somatic embryos of Norway spruce from pro-embryogenic masses to mature embryos. The changes in protein fluorescence, a marker of the Maillard reaction, were monitored in two cell lines of Norway spruce that were grown on media containing sucrose (control), glucose or fructose. Manual time-lapse photography showed that growth of embryogenic cultures on medium containing sucrose was characterized by normal development of mature embryos whereas the embryogenic cultures that were grown on media containing glucose or fructose did not develop mature embryos. The biochemical analyses of embryogenic samples collected during embryo development showed that: (i) the content of glucose and fructose in the embryogenic cultures increased significantly during growth on each medium, respectively; (ii) the accumulation of Maillard products in the embryogenic cultures was highly correlated with the endogenous content of fructose but not glucose; and (iii) the embryogenic cultures grown on fructose displayed the highest protein carbonyl content and DNA damage whereas the highest content of glutathione was recorded in the embryogenic cultures that had grown on sucrose. Our data suggest that blocked development of embryos in the presence of fructose may be associated with the Maillard reaction.
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Affiliation(s)
- Edward Businge
- Department of Forest Genetics and Plant Physiology, Umeå Plant Science Center, University of Agricultural Sciences, 901 83 Umeå, Sweden
| | - Ulrika Egertsdotter
- Department of Forest Genetics and Plant Physiology, Umeå Plant Science Center, University of Agricultural Sciences, 901 83 Umeå, Sweden G.W. Woodruff School of Mechanical Engineering, Georgia Institute of Technology, 500 Tenth Street NW, Atlanta, GA 30332-0620, USA
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Figueira ACM, Rocha JBT. A proposal for teaching undergraduate chemistry students carbohydrate biochemistry by problem-based learning activities. Biochem Mol Biol Educ 2014; 42:81-87. [PMID: 24265175 DOI: 10.1002/bmb.20745] [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] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/25/2013] [Accepted: 09/17/2013] [Indexed: 06/02/2023]
Abstract
This article presents a problem-based learning (PBL) approach to teaching elementary biochemistry to undergraduate students. The activity was based on "the foods we eat." It was used to engage students' curiosity and to initiate learning about a subject that could be used by the future teachers in the high school. The experimental activities (8-12 hours) were related to the questions: (i) what does the Benedict's Reagent detect? and (ii) What is determined by glucose oxidase (GOD)? We also ask the students to compare the results with those obtained with the Lugol reagent, which detects starch. Usually, students inferred that the Benedict reagent detects reducing sugars, while GOD could be used to detect glucose. However, in GOD assay, an open question was left, because the results could be due to contamination of the sugars (particularly galactose) with glucose. Though not stressed, GOD does not oxidize the carbohydrates tested and all the positive results are due to contamination. The activities presented here can be easily done in the high school, because they are simple and non-expensive. Furthermore, in the case of Benedict reaction, it is possible to follow the reduction of Cu (II) "macroscopically" by following the formation of the brick-orange precipitate. The concrete observation of a chemical reaction can motivate and facilitate students understanding about chemistry of life.
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Affiliation(s)
- Angela C M Figueira
- Departamento de Química - Centro de Ciências Naturais e Exatas, Universidade Federal de Santa Maria (UFSM), Santa Maria, RS, Brazil
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Silveira MHL, Aguiar RS, Siika-aho M, Ramos LP. Assessment of the enzymatic hydrolysis profile of cellulosic substrates based on reducing sugar release. Bioresour Technol 2014; 151:392-396. [PMID: 24157315 DOI: 10.1016/j.biortech.2013.09.135] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/06/2013] [Revised: 09/26/2013] [Accepted: 09/28/2013] [Indexed: 06/02/2023]
Abstract
The activity profile of a 1:0.30 mixture of Celluclast 1.5L FG and Novozym 188 (Novozymes) was investigated using Whatman #1 filter paper (W1FP) as a single substrate for hydrolysis. The procedure was based on the ability of the enzymes to release total (RS(Tot)), insoluble (RS(Insol)) and soluble (RS(Sol)) reducing sugars from W1FP. RS(Insol) was used to estimate endoglucanase (EnG) activity whereas exoglucanases (ExG) were assessed by measuring RSSol in the presence of δ-gluconolactone. Finally, the β-glucosidase (βG) activity was derived from the difference between RS(Sol) measurements in the presence and absence of δ-gluconolactone. When this analytical procedure was applied to W1FP using 9.64 mg mL(-1) of the enzyme mixture, the relative contributions of EnG, ExG and βG to the total cellulase activity were 63.28%, 12.02% and 24.70%, respectively. Also, this ratio changed with changes in the enzyme loading, giving a new insight into the synergy that exists among the enzymes.
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Affiliation(s)
- Marcos Henrique Luciano Silveira
- Research Center in Applied Chemistry (CEPESQ), Department of Chemistry, Federal University of Paraná, P.O. Box 19081, Curitiba, Paraná 81531-970, Brazil; VTT Technical Research Centre of Finland, P.O. Box 1000, 02044 VTT Espoo, Finland
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Lim PK, Jinap S, Sanny M, Tan CP, Khatib A. The influence of deep frying using various vegetable oils on acrylamide formation in sweet potato (Ipomoea batatas L. Lam) chips. J Food Sci 2013; 79:T115-21. [PMID: 24344977 DOI: 10.1111/1750-3841.12250] [Citation(s) in RCA: 37] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2013] [Accepted: 08/02/2013] [Indexed: 11/30/2022]
Abstract
The objective of this study was to evaluate the precursors of acrylamide formation in sweet potato (SP) (Ipomoea batatas L. Lam) chips and to determine the effect of different types of vegetable oils (VOs), that is, palm olein, coconut oil, canola oil, and soya bean oil, on acrylamide formation. The reducing sugars and amino acids in the SP slices were analyzed, and the acrylamide concentrations of SP chips were measured. SP chips that were fried in a lower degree of unsaturation oils contained a lower acrylamide concentration (1443 μg/kg), whereas those fried with higher degree of unsaturated oils contained a higher acrylamide concentration (2019 μg/kg). SP roots were found to contain acrylamide precursors, that is, 4.17 mg/g glucose and 5.05 mg/g fructose, and 1.63 mg/g free asparagine. The type of VO and condition used for frying, significantly influenced acrylamide formation. This study clearly indicates that the contribution of lipids in the formation of acrylamide should not be neglected.
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Affiliation(s)
- P K Lim
- Dept. of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia
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