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Di Renzo T, Trivisonno MC, Nazzaro S, Reale A, Messia MC. Effect of Different Hydrocolloids on the Qualitative Characteristics of Fermented Gluten-Free Quinoa Dough and Bread. Foods 2024; 13:1382. [PMID: 38731756 PMCID: PMC11083858 DOI: 10.3390/foods13091382] [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: 02/27/2024] [Revised: 03/19/2024] [Accepted: 04/28/2024] [Indexed: 05/13/2024] Open
Abstract
The aim of this research was to optimize the production process of fermented gluten-free quinoa bread. To this end, the effect of different hydrocolloids on the technological, fermentative, and nutritional properties of quinoa-based gluten-free doughs and breads was evaluated. For this purpose, 3% of four different hydrocolloids (sodium alginate, k-carrageenan, xanthan gum, and hydroxypropyl methylcellulose (HPMC)) were used in gluten-free doughs composed of 50% quinoa flour, 20% rice flour, and 30% potato starch. The rheological and fermentative properties of the doughs were evaluated, as well as the chemical composition, specific volume, crust and crumb color, and alveolar structure profile of gluten-free breads. The results highlighted the differences in dough rheology during mixing and fermentation of the doughs. In particular, HPMC showed a good gas retention (93%) during the fermentation of quinoa dough by registering the highest maximum dough development height (Hm). The gluten-free quinoa breads obtained were characterized by significantly different quality parameters (p < 0.05). The use of 3% HPMC resulted in breads with the lowest baking loss, the highest volume, and the most open crumb structure.
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Affiliation(s)
- Tiziana Di Renzo
- Institute of Food Sciences, National Research Council (ISA-CNR), Via Roma 64, 83100 Avellino, Italy; (T.D.R.); (S.N.)
| | - Maria Carmela Trivisonno
- Department of Agricultural, Environmental and Food Sciences (DiAAA), University of Molise, Via De Sanctis, 86100 Campobasso, Italy; (M.C.T.); (M.C.M.)
| | - Stefania Nazzaro
- Institute of Food Sciences, National Research Council (ISA-CNR), Via Roma 64, 83100 Avellino, Italy; (T.D.R.); (S.N.)
| | - Anna Reale
- Institute of Food Sciences, National Research Council (ISA-CNR), Via Roma 64, 83100 Avellino, Italy; (T.D.R.); (S.N.)
| | - Maria Cristina Messia
- Department of Agricultural, Environmental and Food Sciences (DiAAA), University of Molise, Via De Sanctis, 86100 Campobasso, Italy; (M.C.T.); (M.C.M.)
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Hu G, Hong X, Zhu M, Lei L, Han Z, Meng Y, Yang J. Improving the Quality of Wheat Flour Bread by a Thermophilic Xylanase with Ultra Activity and Stability Reconstructed by Ancestral Sequence and Computational-Aided Analysis. Molecules 2024; 29:1895. [PMID: 38675714 PMCID: PMC11054572 DOI: 10.3390/molecules29081895] [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: 03/20/2024] [Revised: 04/11/2024] [Accepted: 04/17/2024] [Indexed: 04/28/2024] Open
Abstract
Xylanase is an essential component used to hydrolyze the xylan in wheat flour to enhance the quality of bread. Presently, cold-activated xylanase is popularly utilized to aid in the development of dough. In this study, ancestral sequence reconstruction and molecular docking of xylanase and wheat xylan were used to enhance the activity and stability of a thermophilic xylanase. The results indicated that the ancestral enzyme TmxN3 exhibited significantly improved activity and thermal stability. The Vmax increased by 2.7 times, and the catalytic efficiency (Kcat/Km) increased by 1.7 times in comparison to TmxB. After being incubated at 100 °C for 120 min, it still retained 87.3% of its activity, and the half-life in 100 °C was 330 min, while the wild type xylanase was only 55 min. This resulted in an improved shelf life of bread, while adding TmxN3 considerably enhanced its quality with excellent volume and reduced hardness, chewiness, and gumminess. The results showed that the hardness was reduced by 55.2%, the chewiness was reduced by 40.11%, and the gumminess was reduced by 53.52%. To facilitate its industrial application, we further optimized the production conditions in a 5L bioreactor, and the xylanase activity reached 1.52 × 106 U/mL culture.
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Affiliation(s)
- Guoshuai Hu
- Pilot Base of Food Microbial Resources Utilization of Hubei Province, College of Life Science and Technology, Wuhan Polytechnic University, Wuhan 430023, China; (G.H.); (M.Z.)
| | - Xizhi Hong
- Pilot Base of Food Microbial Resources Utilization of Hubei Province, College of Life Science and Technology, Wuhan Polytechnic University, Wuhan 430023, China; (G.H.); (M.Z.)
| | - Meixin Zhu
- Pilot Base of Food Microbial Resources Utilization of Hubei Province, College of Life Science and Technology, Wuhan Polytechnic University, Wuhan 430023, China; (G.H.); (M.Z.)
| | - Lei Lei
- Pilot Base of Food Microbial Resources Utilization of Hubei Province, College of Life Science and Technology, Wuhan Polytechnic University, Wuhan 430023, China; (G.H.); (M.Z.)
| | - Zhenggang Han
- Pilot Base of Food Microbial Resources Utilization of Hubei Province, College of Life Science and Technology, Wuhan Polytechnic University, Wuhan 430023, China; (G.H.); (M.Z.)
| | - Yong Meng
- Mianyang Habio Bioengineering Co., Ltd., Mianyang 621000, China;
| | - Jiangke Yang
- Pilot Base of Food Microbial Resources Utilization of Hubei Province, College of Life Science and Technology, Wuhan Polytechnic University, Wuhan 430023, China; (G.H.); (M.Z.)
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Gómez GA, Cuffia F, Nagel OG, Althaus RL, Ceruti RJ. Fermentation of whey-derived matrices by Kluyveromyces marxianus: alcoholic beverage development from whey and fruit juice mixes. J DAIRY RES 2024:1-8. [PMID: 38494756 DOI: 10.1017/s0022029924000116] [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] [Indexed: 03/19/2024]
Abstract
This research paper addresses the hypotheses that Kluyveromyces marxianus can be cultured with good alcohol production on different whey-derived matrices, and that the fermented product can be used in order to develop alcoholic beverages with acceptable sensory characteristics by mixtures with yeast-fermented fruit-based matrices. Growth and fermentative characteristics of Kluyveromyces marxianus LFIQK1 in different whey-derived matrices were explored by culturing (24 h, 30°C) on reconstituted whey, demineralized whey, heat-treated whey and milk permeate media. High lactose consumption, ethanol production and yield were observed. Reconstituted whey matrix was selected for mixing with orange or strawberry juices fermented using Saccharomyces cerevisiae to obtain alcoholic beverages (W-OR and W-ST, respectively). Consumer evaluation of beverages was performed using acceptability and Check-All-That-Apply (CATA) questions. Good acceptance was observed, significantly higher for W-ST than for W-OR. CATA questions gave information about organoleptic characteristics of beverages. Penalty analysis showed W-R and W-ST were positively associated with smooth/refreshing and fruity/natural, respectively. Liking was represented, accordingly with penalty analysis, by natural/refreshing. A novel alternative for utilization of whey and whey-related matrices by alcoholic beverages production with natural ingredients is presented.
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Affiliation(s)
- Gabriel A Gómez
- Facultad de Ingeniería Química (FIQ), Instituto de Tecnología de Alimentos (ITA), Universidad Nacional del Litoral (UNL), Santiago del Estero 2829, S3000AOM Santa Fe, Santa Fe, Argentina
| | - Facundo Cuffia
- Facultad de Ingeniería Química (FIQ), Instituto de Tecnología de Alimentos (ITA), Universidad Nacional del Litoral (UNL), Santiago del Estero 2829, S3000AOM Santa Fe, Santa Fe, Argentina
- Facultad de Ingeniería Química (FIQ), Instituto de Lactología Industrial (INLAIN), Universidad Nacional del Litoral (UNL) - Consejo Nacional de Investigaciones Científicas y Tecnológicas (CONICET), Santiago del Estero 2829, S3000AOM Santa Fe, Santa Fe, Argentina
| | - Orlando G Nagel
- Facultad de Ciencias Veterinarias (FCV), Universidad Nacional del Litoral (UNL), R.P.L. Kreder 2805, S3080HOF Esperanza, Santa Fe, Argentina
| | - Rafael L Althaus
- Facultad de Ciencias Veterinarias (FCV), Universidad Nacional del Litoral (UNL), R.P.L. Kreder 2805, S3080HOF Esperanza, Santa Fe, Argentina
| | - Roberto J Ceruti
- Facultad de Ingeniería Química (FIQ), Instituto de Tecnología de Alimentos (ITA), Universidad Nacional del Litoral (UNL), Santiago del Estero 2829, S3000AOM Santa Fe, Santa Fe, Argentina
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Postaru M, Tucaliuc A, Cascaval D, Galaction AI. Cellular Stress Impact on Yeast Activity in Biotechnological Processes-A Short Overview. Microorganisms 2023; 11:2522. [PMID: 37894181 PMCID: PMC10609598 DOI: 10.3390/microorganisms11102522] [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: 09/07/2023] [Revised: 09/28/2023] [Accepted: 10/05/2023] [Indexed: 10/29/2023] Open
Abstract
The importance of Saccharomyces cerevisiae yeast cells is known worldwide, as they are the most used microorganisms in biotechnology for bioethanol and biofuel production. Also, they are analyzed and studied for their similar internal biochemical processes to human cells, for a better understanding of cell aging and response to cell stressors. The special ability of S. cerevisiae cells to develop in both aerobic and anaerobic conditions makes this microorganism a viable model to study the transformations and the way in which cellular metabolism is directed to face the stress conditions due to environmental changes. Thus, this review will emphasize the effects of oxidative, ethanol, and osmotic stress and also the physiological and genetic response of stress mitigation in yeast cells.
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Affiliation(s)
- Madalina Postaru
- Department of Biomedical Science, Faculty of Medical Bioengineering, “Grigore T. Popa” University of Medicine and Pharmacy of Iasi, M. Kogălniceanu 9-13, 700454 Iasi, Romania;
| | - Alexandra Tucaliuc
- Department of Organic, Biochemical and Food, “Cristofor Simionescu” Faculty of Chemical, Engineering and Environmental Protection, Engineering, “Gheorghe Asachi” Technical University of Iasi, D. Mangeron 73, 700050 Iasi, Romania; (A.T.); (D.C.)
| | - Dan Cascaval
- Department of Organic, Biochemical and Food, “Cristofor Simionescu” Faculty of Chemical, Engineering and Environmental Protection, Engineering, “Gheorghe Asachi” Technical University of Iasi, D. Mangeron 73, 700050 Iasi, Romania; (A.T.); (D.C.)
| | - Anca-Irina Galaction
- Department of Biomedical Science, Faculty of Medical Bioengineering, “Grigore T. Popa” University of Medicine and Pharmacy of Iasi, M. Kogălniceanu 9-13, 700454 Iasi, Romania;
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Muhammad DRA, Praseptiangga D, Zaman MZ. Editorial: Advanced processing technology for improving the nutritional profile of food. Front Nutr 2023; 10:1271312. [PMID: 37731405 PMCID: PMC10507360 DOI: 10.3389/fnut.2023.1271312] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2023] [Accepted: 08/25/2023] [Indexed: 09/22/2023] Open
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Valdez Castillo M, Brar SK, Arriaga S, Blais JF, Heitz M, Avalos Ramirez A. Co-Fermentation of Agri-Food Residues Using a Co-Culture of Yeasts as a New Bioprocess to Produce 2-Phenylethanol. Molecules 2023; 28:5536. [PMID: 37513409 PMCID: PMC10385721 DOI: 10.3390/molecules28145536] [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: 06/26/2023] [Revised: 07/15/2023] [Accepted: 07/18/2023] [Indexed: 07/30/2023] Open
Abstract
Whey is a dairy residue generated during the production of cheese and yogurt. Whey contains mainly lactose and proteins, contributing to its high chemical oxygen demand (COD). Current environmental regulations request proper whey disposal to avoid environmental pollution. Whey components can be transformed by yeast into ethanol and biomolecules with aroma and flavor properties, for example, 2-phenyethanol (2PE), highly appreciated in the industry due to its organoleptic and biocidal properties. The present study aimed to valorize agri-food residues in 2PE by developing suitable bioprocess. Cheese whey was used as substrate source, whereas crab headshells, residual soy cake, and brewer's spent yeast (BSY) were used as renewable nitrogen sources for the yeasts Kluyveromyces marxianus and Debaryomyces hansenii. The BSYs promoted the growth of both yeasts and the production of 2PE in flask fermentation. The bioprocess scale-up to 2 L bioreactor allowed for obtaining a 2PE productivity of 0.04 g2PE/L·h, twofold better productivity results compared to the literature. The bioprocess can save a treatment unit because the whey COD decreased under the detection limit of the analytical method, which is lower than environmental requirements. In this way, the bioprocess prevents environmental contamination and contributes to the circular economy of the dairy industry.
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Affiliation(s)
- Mariana Valdez Castillo
- Institut National de la Recherche Scientifique, Centre-Eau Terre Environnement, 490, Rue de la Couronne, Québec City, QC G1K 9A9, Canada
- Département de Génie Chimique et de Génie Biotechnologique, Faculté de Génie, Université de Sherbrooke, 2500 Boulevard de l'Université, Sherbrooke, QC J1K 2R1, Canada
- Centre National en Électrochimie et en Technologies Environnementales, 2263, Avenue du Collège, Shawinigan, QC G9N 6V8, Canada
| | - Satinder Kaur Brar
- Institut National de la Recherche Scientifique, Centre-Eau Terre Environnement, 490, Rue de la Couronne, Québec City, QC G1K 9A9, Canada
- Department of Civil Engineering, Lassonde School of Engineering, York University, Toronto, ON M3J 1P3, Canada
| | - Sonia Arriaga
- Instituto Potosino de Investigación Científica y Tecnológica (IPICyT), División de Ciencias Ambientales, Camino a la Presa San José 2055, Lomas 4a Sección, San Luis Potosi CP 78216, Mexico
| | - Jean-François Blais
- Institut National de la Recherche Scientifique, Centre-Eau Terre Environnement, 490, Rue de la Couronne, Québec City, QC G1K 9A9, Canada
| | - Michèle Heitz
- Département de Génie Chimique et de Génie Biotechnologique, Faculté de Génie, Université de Sherbrooke, 2500 Boulevard de l'Université, Sherbrooke, QC J1K 2R1, Canada
| | - Antonio Avalos Ramirez
- Centre National en Électrochimie et en Technologies Environnementales, 2263, Avenue du Collège, Shawinigan, QC G9N 6V8, Canada
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Niu L, Liu L, Zhang J, Scali M, Wang W, Hu X, Wu X. Genetic Engineering of Starch Biosynthesis in Maize Seeds for Efficient Enzymatic Digestion of Starch during Bioethanol Production. Int J Mol Sci 2023; 24:ijms24043927. [PMID: 36835340 PMCID: PMC9967003 DOI: 10.3390/ijms24043927] [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] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2022] [Revised: 01/20/2023] [Accepted: 02/14/2023] [Indexed: 02/17/2023] Open
Abstract
Maize accumulates large amounts of starch in seeds which have been used as food for human and animals. Maize starch is an importantly industrial raw material for bioethanol production. One critical step in bioethanol production is degrading starch to oligosaccharides and glucose by α-amylase and glucoamylase. This step usually requires high temperature and additional equipment, leading to an increased production cost. Currently, there remains a lack of specially designed maize cultivars with optimized starch (amylose and amylopectin) compositions for bioethanol production. We discussed the features of starch granules suitable for efficient enzymatic digestion. Thus far, great advances have been made in molecular characterization of the key proteins involved in starch metabolism in maize seeds. The review explores how these proteins affect starch metabolism pathway, especially in controlling the composition, size and features of starch. We highlight the roles of key enzymes in controlling amylose/amylopectin ratio and granules architecture. Based on current technological process of bioethanol production using maize starch, we propose that several key enzymes can be modified in abundance or activities via genetic engineering to synthesize easily degraded starch granules in maize seeds. The review provides a clue for developing special maize cultivars as raw material in the bioethanol industry.
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Affiliation(s)
- Liangjie Niu
- National Key Laboratory of Wheat and Maize Crop Science, Henan Agricultural University, Zhengzhou 450002, China
- College of Life Sciences, Henan Agricultural University, Zhengzhou 450002, China
| | - Liangwei Liu
- College of Life Sciences, Henan Agricultural University, Zhengzhou 450002, China
- Key Laboratory of Enzyme Engineering of Agricultural Microbiology, Ministry of Agriculture and Rural Affairs, Henan Agricultural University, Zhengzhou 450002, China
| | - Jinghua Zhang
- National Key Laboratory of Wheat and Maize Crop Science, Henan Agricultural University, Zhengzhou 450002, China
- College of Life Sciences, Henan Agricultural University, Zhengzhou 450002, China
| | - Monica Scali
- Department of Life Sciences, University of Siena, 53100 Siena, Italy
| | - Wei Wang
- National Key Laboratory of Wheat and Maize Crop Science, Henan Agricultural University, Zhengzhou 450002, China
- College of Life Sciences, Henan Agricultural University, Zhengzhou 450002, China
- Correspondence:
| | - Xiuli Hu
- National Key Laboratory of Wheat and Maize Crop Science, Henan Agricultural University, Zhengzhou 450002, China
- College of Life Sciences, Henan Agricultural University, Zhengzhou 450002, China
| | - Xiaolin Wu
- National Key Laboratory of Wheat and Maize Crop Science, Henan Agricultural University, Zhengzhou 450002, China
- College of Life Sciences, Henan Agricultural University, Zhengzhou 450002, China
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Lu X, Guo X, Zhu K. Effect of Fermentation on the Quality of Dried Hollow Noodles and the Related Starch Properties. Foods 2022; 11. [PMID: 36429276 DOI: 10.3390/foods11223685] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/21/2022] [Revised: 11/11/2022] [Accepted: 11/15/2022] [Indexed: 11/19/2022] Open
Abstract
Crumbly dough fermentation was applied to produce dried hollow noodles, with Lactobacillus plantarum, Koji and yeast as the main fermenting agents. The cooking, textural and digestive properties of the noodles were studied, followed by the morphological, crystalline and thermal properties of the starch. The results show that, compared to unfermented noodles, the optimal cooking time of Koji pre-fermented noodles (KJHN) decreased from 460 s to 253 s, and they possessed a higher percentage of weakly bound water and degree of gelatinization at the same cooking time. After cooking, KJHN had a softer texture and higher starch digestibility. In addition, the physicochemical properties of the KJHN and Lactobacillus plantarum pre-fermented noodles (LPHN) showed a decrease in pH and amylose content, and an increase in reducing sugars content. The starch extracted from KJHN and LPHN had significant superficial erosion and pore characteristics, and the gelatinization enthalpy, relative crystallinity and short-range order were all increased. These changes in the starch properties and the quality characteristics of noodles resulting from Koji fermentation might provide a reference for the development of easy-to-cook and easy-to-digest noodles.
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Li X, Liu SQ. Effect of thermal treatment on aroma compound formation in yeast fermented pork hydrolysate supplemented with xylose and cysteine. J Sci Food Agric 2022; 102:1457-1465. [PMID: 34398982 DOI: 10.1002/jsfa.11480] [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: 06/15/2021] [Revised: 08/03/2021] [Accepted: 08/16/2021] [Indexed: 06/13/2023]
Abstract
BACKGROUND The present study has revealed an innovative method of coupling enzyme hydrolysis, yeast fermentation and thermal treatment to transform pork trimmings into a seasoning product. The pork trimmings were first enzymatically hydrolysed and fermented into liquid pork hydrolysates, followed by adding xylose and cysteine, then heat treatment. RESULTS Approximately 28% of xylose and 7% of glucose were consumed, and amino acids increased by around 31% after thermal treatment. The heated yeast fermented pork hydrolysates possessed a characteristic 'savoury, roasted-meat and fruity sweet' aroma as a result of the formation of thermally induced sulfur-containing volatiles such as 2-furfurylthiol, as well as retention of yeast generated esters including isoamyl acetate and hexyl acetate. CONCLUSION The heat-treated fermented pork hydrolysates impart an attractive and innovative aroma because of yeast fermentation and heat treatment. The innovative heated fermented pork hydrolysates could be further processed into a nutritional and savoury pork broth and/or a meat sauce. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Xinzhi Li
- Department of Food Science and Technology, National University of Singapore, Singapore, Singapore
| | - Shao-Quan Liu
- Department of Food Science and Technology, National University of Singapore, Singapore, Singapore
- National University of Singapore (Suzhou) Research Institute, Suzhou, China
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Canlı M, Çelik EE, Kocadağlı T, Kanmaz EÖ, Gökmen V. Formation of Bioactive Tyrosine Derivatives during Sprouting and Fermenting of Selected Whole Grains. J Agric Food Chem 2021; 69:12517-12526. [PMID: 34652133 DOI: 10.1021/acs.jafc.1c05064] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/13/2023]
Abstract
Sprouting is a popular method in cereal processing because sprouted grains are accepted to have high nutritional value. The increased proteolytic activity by sprouting increases the free amino acids in grains. It was hypothesized that an increased amount of tyrosine can be utilized by microorganisms during fermentation to form higher amounts of bioactive tyrosine derivatives. Sprouting increased the tyrosine and tyramine contents considerably, but increases and decreases in l-3,4-dihydroxyphenylalanine (l-DOPA) and dopamine were specific to the cereal. More tyramine, l-DOPA, and dopamine formation was observed during sourdough fermentation than that in yeast fermentation. As a result of the combined application of sprouting (48 h at 20 °C) and sourdough fermentation (36 h at 30 °C), the amounts of dopamine, l-DOPA, and tyramine found in rye were 27, 50, and 136 mg/kg, respectively. Cereal products rich in dopamine and l-DOPA can thus be produced as functional food ingredients with their positive effects on human health and mood.
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Affiliation(s)
- Merve Canlı
- Food Quality and Safety (FoQuS) Research Group, Department of Food Engineering, Hacettepe University, 06800 Beytepe, Ankara, Turkey
| | - Ecem Evrim Çelik
- 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
| | - Evrim Özkaynak Kanmaz
- Department of Nutrition and Dietetics, Artvin Çoruh University, 08100 Seyitler, Artvin, Turkey
| | - Vural Gökmen
- Food Quality and Safety (FoQuS) Research Group, Department of Food Engineering, Hacettepe University, 06800 Beytepe, Ankara, Turkey
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11
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Lu X, Liu X, Hu J, Liu P. Treatment of thin stillage by Aspergillus oryzae and its effect on alcoholic fermentation in syrup liquid. Lett Appl Microbiol 2021; 73:113-122. [PMID: 33817824 DOI: 10.1111/lam.13483] [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] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2020] [Revised: 03/10/2021] [Accepted: 03/29/2021] [Indexed: 11/28/2022]
Abstract
The microbial degradation of thin stillage for environment-friendly treatment has been studied extensively in recent years, and useful compounds in the treated-thin stillage are expected to be utilized in the subsequent fermentation. In this study, an Aspergillus oryzae H18, suitable for growing in thin stillage, was isolated from soil and served to degrade the organic matter in thin stillage, with the increase in pH (from 3·75 to 4·8) and decrease in chemical oxygen demand (COD, 81·3% removal rate). The effect of thin stillage as backset water after degradation of the strain H18 on alcohol production in syrup liquid was investigated. Compared with zero addition of thin stillage, the alcohol yield in mixed syrup liquid increased by 8·6% when the concentration of treated-thin stillage was 20%. After the addition of nutrients at proper concentration (0·5% urea, 1% molasses, 0·25% NaCl, 0·2% NaH2 PO4 , 0·3% MgSO4 and 0·25% CaCl2 ) in thin stillage, the alcohol yield in yeast fermentation was increased by 32·7% when mixed syrup liquid (with 40% thin stillage treated by H18) was employed, in comparison to control group without thin stillage addition. Meanwhile, the fermentation time was shortened, and alcohol production rate was enhanced.
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Affiliation(s)
- Xiaohong Lu
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Xiao Liu
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Jinrong Hu
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Ping Liu
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
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Blatt-Janmaat K, Qu Y. The Biochemistry of Phytocannabinoids and Metabolic Engineering of Their Production in Heterologous Systems. Int J Mol Sci 2021; 22:ijms22052454. [PMID: 33671077 PMCID: PMC7957758 DOI: 10.3390/ijms22052454] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2021] [Revised: 02/22/2021] [Accepted: 02/25/2021] [Indexed: 12/12/2022] Open
Abstract
The medicinal properties of cannabis and the its legal status in several countries and jurisdictions has spurred the massive growth of the cannabis economy around the globe. The value of cannabis stems from its euphoric activity offered by the unique phytocannabinoid tetrahydrocannabinol (THC). However, this is rapidly expanding beyond THC owing to other non-psychoactive phytocannabinoids with new bioactivities that will contribute to their development into clinically useful drugs. The discovery of the biosynthesis of major phytocannabinoids has allowed the exploration of their heterologous production by synthetic biology, which may lead to the industrial production of rare phytocannabinoids or novel synthetic cannabinoid pharmaceuticals that are not easily offered by cannabis plants. This review summarizes the biosynthesis of major phytocannabinoids in detail, the most recent development of their metabolic engineering in various systems, and the engineering approaches and strategies used to increase the yield.
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Affiliation(s)
- Kaitlyn Blatt-Janmaat
- Department of Chemistry, University of New Brunswick, Fredericton, NB E3B 5A3, Canada;
| | - Yang Qu
- Department of Chemistry, University of New Brunswick, Fredericton, NB E3B 5A3, Canada;
- Department of Chemical Engineering, University of New Brunswick, Fredericton, NB E3B 5A3, Canada
- Correspondence:
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Alpers T, Tauscher V, Steglich T, Becker T, Jekle M. The Self-Enforcing Starch-Gluten System-Strain-Dependent Effects of Yeast Metabolites on the Polymeric Matrix. Polymers (Basel) 2020; 13:polym13010030. [PMID: 33374760 PMCID: PMC7795266 DOI: 10.3390/polym13010030] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/19/2020] [Revised: 12/16/2020] [Accepted: 12/21/2020] [Indexed: 11/16/2022] Open
Abstract
The rheological behaviour of dough during the breadmaking process is strongly affected by the accumulation of yeast metabolites in the dough matrix. The impact of metabolites in yeasted dough-like concentrations on the rheology of dough has not been characterised yet for process-relevant deformation types and strain rates, nor has the effect of metabolites on strain hardening behaviour of dough been analysed. We used fundamental shear and elongational rheometry to study the impact of fermentation on the dough microstructure and functionality. Evaluating the influence of the main metabolites, the strongest impact was found for the presence of expanding gas cells due to the accumulation of the yeast metabolite CO2, which was shown to have a destabilising impact on the surrounding dough matrix. Throughout the fermentation process, the polymeric and entangled gluten microstructure was found to be degraded (−37.6% average vessel length, +37.5% end point rate). These microstructural changes were successfully linked to the changing rheological behaviour towards a highly mobile polymer system. An accelerated strain hardening behaviour (+32.5% SHI for yeasted dough) was promoted by the pre-extension of the gluten strands within the lamella around the gas cells. Further, a strain rate dependency was shown, as a lower strain hardening index was observed for slow extension processes. Fast extension seemed to influence the disruption of sterically interacting fragments, leading to entanglements and hindered extensibility.
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Affiliation(s)
- Thekla Alpers
- Research Group Cereal Technology and Process Engineering, Institute of Brewing and Beverage Technology, Technical University of Munich, 85354 Freising, Germany; (T.A.); (T.B.)
| | - Viviane Tauscher
- Dr. Oetker Technology Development Center, 19243 Wittenburg, Germany; (V.T.); (T.S.)
| | - Thomas Steglich
- Dr. Oetker Technology Development Center, 19243 Wittenburg, Germany; (V.T.); (T.S.)
| | - Thomas Becker
- Research Group Cereal Technology and Process Engineering, Institute of Brewing and Beverage Technology, Technical University of Munich, 85354 Freising, Germany; (T.A.); (T.B.)
| | - Mario Jekle
- Research Group Cereal Technology and Process Engineering, Institute of Brewing and Beverage Technology, Technical University of Munich, 85354 Freising, Germany; (T.A.); (T.B.)
- Correspondence: ; Tel.: +49-8161-71-3669
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Valdez Castillo M, Laxman Pachapur V, Brar SK, Naghdi M, Arriaga S, Ávalos Ramirez A. Yeast-driven whey biorefining to produce value-added aroma, flavor, and antioxidant compounds: technologies, challenges, and alternatives. Crit Rev Biotechnol 2020; 40:930-950. [PMID: 32693642 DOI: 10.1080/07388551.2020.1792407] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Abstract
Whey is a liquid residue generated during the production of cheese and yogurt. It has a pH between 3.9 and 5.6, and a high chemical oxygen demand (COD), from 60 to 80 g/L. Whey contains lactose, proteins, and minerals. Globally, approximately 50% of the whey generated is untreated and is released directly into the environment, which represents an environmental risk. To overcome whey management problems, conventional thermo-physical valorization treatments have been explored, which are complex, costly and energy-intensive. As an alternative, whey fermentation processes employing bacteria, fungi and yeast are economical and promising methods. Among them, yeast fermentation creates value-added products such as antimicrobials, biofuels, aromas, flavors, and antioxidants with no need for previous conditioning of the whey, such as hydrolysis of the lactose, prior to whey biorefining. The biorefining concept applied to whey is discussed using chemical and biological transformation pathways, showing their pluses and minuses, such as technical drawbacks. The main challenges and solutions for the production of fusel alcohols, specifically for 2-phenylethanol, are also discussed in this review.
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Affiliation(s)
- Mariana Valdez Castillo
- Centre-Eau Terre Environnement, Institut national de la recherche scientifique, Québec, Canada
| | - Vinayak Laxman Pachapur
- Centre-Eau Terre Environnement, Institut national de la recherche scientifique, Québec, Canada
| | - Satinder Kaur Brar
- Centre-Eau Terre Environnement, Institut national de la recherche scientifique, Québec, Canada.,Department of Civil Engineering, Lassonde School of Engineering, York University, Toronto, Canada
| | - Mitra Naghdi
- Centre-Eau Terre Environnement, Institut national de la recherche scientifique, Québec, Canada
| | - Sonia Arriaga
- División de Ciencias Ambientales, Instituto Potosino de Investigación Científica y Tecnológica (IPICyT), San Luis Potosí, México
| | - Antonio Ávalos Ramirez
- Centre-Eau Terre Environnement, Institut national de la recherche scientifique, Québec, Canada.,Centre National en Électrochimie et en Technologies Environnementales Inc, Shawinigan, Canada
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Pontius K, Semenova D, Silina YE, Gernaey KV, Junicke H. Automated Electrochemical Glucose Biosensor Platform as an Efficient Tool Toward On-Line Fermentation Monitoring: Novel Application Approaches and Insights. Front Bioeng Biotechnol 2020; 8:436. [PMID: 32509744 PMCID: PMC7253623 DOI: 10.3389/fbioe.2020.00436] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2020] [Accepted: 04/15/2020] [Indexed: 11/13/2022] Open
Abstract
Monitoring and control of fermentation processes remain a crucial challenge for both laboratory and industrial-scale experiments. Reliable identification and quantification of the key process parameters in on-line mode allow operation of the fermentation at optimal reactor efficiency, maximizing productivity while minimizing waste. However, state-of-the-art fermentation on-line monitoring is still limited to a number of standard measurements such as pH, temperature and dissolved oxygen, as well as off-gas analysis as an advanced possibility. Despite the availability of commercial biosensor-based platforms that have been established for continuous monitoring of glucose and various biological variables within healthcare, on-line glucose quantification in fermentation processes has not been implemented yet to a large degree. For the first time, this work presents a complete study of a commercial flow-through-cell with integrated electrochemical glucose biosensors (1st generation) applied in different media, and importantly, at- and on-line during a yeast fed-batch fermentation process. Remarkably, the glucose biosensor–based platform combined with the developed methodology was able to detect glucose concentrations up to 150 mM in the complex fermentation broth, on both cell-free and cell-containing samples, when not compromised by oxygen limitations. This is four to six-fold higher than previously described in the literature presenting the application of biosensors predominately toward cell-free fermentation samples. The automated biosensor platform allowed reliable glucose quantification in a significantly less resource and time (<5 min) consuming manner compared to conventional HPLC analysis with a refractive index (RI) detector performed as reference measurement. Moreover, the presented biosensor platform demonstrated outstanding mechanical stability in direct contact with the fermentation medium and accurate glucose quantification in the presence of various electroactive species. Coupled with the developed methodology it can be readily considered as a simple, robust, accurate and inexpensive tool for real-time glucose monitoring in fermentation processes.
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Affiliation(s)
- Katrin Pontius
- Department of Chemical and Biochemical Engineering, Process and Systems Engineering Center (PROSYS), Technical University of Denmark, Kongens Lyngby, Denmark
| | - Daria Semenova
- Department of Chemical and Biochemical Engineering, Process and Systems Engineering Center (PROSYS), Technical University of Denmark, Kongens Lyngby, Denmark
| | - Yuliya E Silina
- Institute of Biochemistry, Saarland University, Saarbrücken, Germany
| | - Krist V Gernaey
- Department of Chemical and Biochemical Engineering, Process and Systems Engineering Center (PROSYS), Technical University of Denmark, Kongens Lyngby, Denmark
| | - Helena Junicke
- Department of Chemical and Biochemical Engineering, Process and Systems Engineering Center (PROSYS), Technical University of Denmark, Kongens Lyngby, Denmark
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Seo SO, Park SK, Jung SC, Ryu CM, Kim JS. Anti-Contamination Strategies for Yeast Fermentations. Microorganisms 2020; 8:E274. [PMID: 32085437 DOI: 10.3390/microorganisms8020274] [Citation(s) in RCA: 11] [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: 01/13/2020] [Revised: 02/10/2020] [Accepted: 02/16/2020] [Indexed: 01/07/2023] Open
Abstract
Yeasts are very useful microorganisms that are used in many industrial fermentation processes such as food and alcohol production. Microbial contamination of such processes is inevitable, since most of the fermentation substrates are not sterile. Contamination can cause a reduction of the final product concentration and render industrial yeast strains unable to be reused. Alternative approaches to controlling contamination, including the use of antibiotics, have been developed and proposed as solutions. However, more efficient and industry-friendly approaches are needed for use in industrial applications. This review covers: (i) general information about industrial uses of yeast fermentation, (ii) microbial contamination and its effects on yeast fermentation, and (iii) currently used and suggested approaches/strategies for controlling microbial contamination at the industrial and/or laboratory scale.
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Dawood MAO, Magouz FI, Mansour M, Saleh AA, Asely AME, Fadl SE, Ahmed HA, Al-Ghanim KA, Mahboob S, Al-Misned F. Evaluation of Yeast Fermented Poultry By-Product Meal in Nile Tilapia ( Oreochromis niloticus) Feed: Effects on Growth Performance, Digestive Enzymes Activity, Innate Immunity, and Antioxidant Capacity. Front Vet Sci 2020; 6:516. [PMID: 32047756 PMCID: PMC6996487 DOI: 10.3389/fvets.2019.00516] [Citation(s) in RCA: 31] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2019] [Accepted: 12/31/2019] [Indexed: 11/13/2022] Open
Abstract
The aim of the present study was to examine the effects of dietary inclusion of fermented poultry by-product meal (FPBM) on growth performance, digestive enzymes activity, innate immunity, and antioxidant capacity in Nile tilapia (Oreochromis niloticus). A basal diet containing fish meal and soybean meal was considered as a control (Con), and four other diets were produced by inclusion of 10, 20, 30, or 40% FPBM (FPBM10, FPBM20, FPBM30, and FPBM40 diets). The experiment was done in triplicates (20 fish per replicate) and the fish were fed the test diets to visual satiety twice daily for 8 weeks. The groups of fish fed the FPBM10 and FPBM20 diets showed significantly (P < 0.05) higher weight gain and specific growth rate, and lower feed conversion ratio than those fed the Con and FPBM40 diets. Moreover, inclusion of 40% FPBM led to significant reduction of feed intake compared to the other treatments. FPBM at all the tested levels improved intestinal protease activity and lipase activity was enhanced at 10-30% inclusion levels. Furthermore, the FPBM10 and FPBM20 groups revealed significantly higher amylase activity than the other treatments. The FPBM10 group exhibited significantly higher phagocytic activity than the control group and phagocytic index was enhanced by dietary inclusion of 10-30% FPBM. However, inclusion of over 30% FPBM led to significant reduction of lysozyme, phagocytic, and bactericidal activities compared to the control group. Further, FPBM10 and FPBM20 diets increased the serum IgM levels, while NBT was significantly increased by feeding FPBM10 diet compared with FPBM30 and FPBM40 groups (P < 0.05). The group fed the FPBM30 diet showed significantly higher glutathione peroxidase activity than the control group. According to the analysis of the data by the polynomial regression, the inclusion of FPBM at 11.17-25.14% can be applied effectively in the diets of tilapia for better growth performance and health condition.
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Affiliation(s)
- Mahmoud A O Dawood
- Department of Animal Production, Faculty of Agriculture, Kafrelsheikh University, Kafr El Sheikh, Egypt
| | - Fawzy I Magouz
- Department of Animal Production, Faculty of Agriculture, Kafrelsheikh University, Kafr El Sheikh, Egypt
| | - Mohamed Mansour
- Department of Animal Production, Faculty of Agriculture, Kafrelsheikh University, Kafr El Sheikh, Egypt
| | - Ahmed A Saleh
- Department of Poultry Production, Faculty of Agriculture, Kafrelsheikh University, Kafr El Sheikh, Egypt
| | - Amel M El Asely
- Department of Aquatic Animals Diseases and Management, Faculty of Veterinary Medicine, Benha University, Benha, Egypt
| | - Sabreen E Fadl
- Biochemistry Department, Faculty of Veterinary Medicine, Matrouh University, Matrouh, Egypt
| | - Hamada A Ahmed
- Department of Nutrition and Veterinary Clinical Nutrition, Faculty of Veterinary Medicine, Damanhour University, Damanhour, Egypt
| | - Khalid A Al-Ghanim
- Department of Zoology, College of Science, King Saud University, Riyadh, Saudi Arabia
| | - Shahid Mahboob
- Department of Zoology, College of Science, King Saud University, Riyadh, Saudi Arabia
| | - Fahad Al-Misned
- Department of Zoology, College of Science, King Saud University, Riyadh, Saudi Arabia
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Kłosowski G, Mikulski D, Rolbiecka A, Czupryński B. Changes in the Concentration of Carbonyl Compounds during the Alcoholic Fermentation Process Carried out with Saccharomyces cerevisiae Yeast. Pol J Microbiol 2019; 66:327-334. [PMID: 29319520 DOI: 10.5604/01.3001.0010.4861] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
The aim of the study was to determine the influence of the source material and the applied S. cerevisiae strain on the concentrations of carbonyl fractions in raw spirits. Acetaldehyde was the most common aldehyde found, as it accounted for 88-92% of the total amount of aldehydes. The concentration of acetaldehyde in maize, rye and amaranth mashes was highly correlated with fermentation productivity at a given phase of the process, and reached its highest value of 193.5 mg/l EtOH in the first hours of the fermentation, regardless of the yeast strain applied. The acetaldehyde concentration decreased over the time with the decreasing productivity, reaching its lowest value at the 72nd hour of the process. The final concentration of acetaldehyde depended on the raw material used (ca 28.0 mg/l EtOH for maize mashes, 40.3 mg/l EtOH for rye mashes, and 74.4 mg/l EtOH for amaranth mashes). The effect of the used yeast strain was negligible. The overall concentration of the analyzed aldehydes was only slightly higher: ca 30.3 mg/l EtOH for maize mashes, 47.8 mg/l EtOH for rye mashes, and 83.1 mg/l EtOH for amaranth mashes.
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Affiliation(s)
- Grzegorz Kłosowski
- Kazimierz Wielki University, Department of Biotechnology, Bydgoszcz, Poland
| | - Dawid Mikulski
- Kazimierz Wielki University, Department of Biotechnology, Bydgoszcz, Poland
| | | | - Bogusław Czupryński
- Kazimierz Wielki University, Department of Chemistry and Technology of Polyurethanes, Bydgoszcz, Poland
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