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Feng L, Li Y, Lin M, Xie D, Luo Y, Zhang Y, He Z, Gong Q, Zhun ZY, Gao J. Trilobatin attenuates cerebral ischaemia/reperfusion-induced blood-brain barrier dysfunction by targeting matrix metalloproteinase 9: The legend of a food additive. Br J Pharmacol 2024; 181:1005-1027. [PMID: 37723895 DOI: 10.1111/bph.16239] [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: 02/09/2023] [Revised: 08/21/2023] [Accepted: 09/05/2023] [Indexed: 09/20/2023] Open
Abstract
BACKGROUND AND PURPOSE Blood-brain barrier (BBB) breakdown is one of the crucial pathological changes of cerebral ischaemia-reperfusion (I/R) injury. Trilobatin (TLB), a naturally occurring food additive, exerts neuroprotective effects against cerebral I/R injury as demonstrated in our previous study. This study was designed to investigate the effect of TLB on BBB disruption after cerebral I/R injury. EXPERIMENTAL APPROACH Rats with focal cerebral ischaemia caused by transient middle cerebral artery occlusion were studied along with brain microvascular endothelial cells and human astrocytes to mimic BBB injury caused by oxygen and glucose deprivation/reoxygenation (OGD/R). KEY RESULTS The results showed that TLB effectively maintained BBB integrity and inhibited neuronal loss following cerebral I/R challenge. Furthermore, TLB increased tight junction proteins including ZO-1, Occludin and Claudin 5, and decreased the levels of apolipoprotein E (APOE) 4, cyclophilin A (CypA) and phosphorylated nuclear factor kappa B (NF-κB), thereby reducing proinflammatory cytokines. TLB also decreased the Bax/Bcl-2 ratio and cleaved-caspase 3 levels along with a reduced number of apoptotic neurons. Molecular docking and transcriptomics predicted MMP9 as a prominent gene evoked by TLB treatment. The protective effects of TLB on cerebral I/R-induced BBB breakdown was largely abolished by overexpression of MMP9, and the beneficial effects of TLB on OGD/R-induced loss of BBB integrity in human brain microvascular endothelial cells and astrocyte co-cultures was markedly reinforced by knockdown of MMP9. CONCLUSIONS AND IMPLICATIONS Our findings reveal a novel property of TLB: preventing BBB disruption following cerebral I/R via targeting MMP9 and inhibiting APOE4/CypA/NF-κB axis.
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Affiliation(s)
- Linying Feng
- School of Pharmacy, Faculty of Medicine, Macau University of Science and Technology, Macau SAR, China
- Key Laboratory of Basic Pharmacology of Ministry of Education and Joint International Research Laboratory of Ethnomedicine of Ministry of Education, Zunyi Medical University, Zunyi, China
| | - Yeli Li
- School of Pharmacy, Faculty of Medicine, Macau University of Science and Technology, Macau SAR, China
- Key Laboratory of Basic Pharmacology of Ministry of Education and Joint International Research Laboratory of Ethnomedicine of Ministry of Education, Zunyi Medical University, Zunyi, China
| | - Mu Lin
- School of Pharmacy, Faculty of Medicine, Macau University of Science and Technology, Macau SAR, China
- Key Laboratory of Basic Pharmacology of Ministry of Education and Joint International Research Laboratory of Ethnomedicine of Ministry of Education, Zunyi Medical University, Zunyi, China
| | - Dianyou Xie
- School of Pharmacy, Faculty of Medicine, Macau University of Science and Technology, Macau SAR, China
- Key Laboratory of Basic Pharmacology of Ministry of Education and Joint International Research Laboratory of Ethnomedicine of Ministry of Education, Zunyi Medical University, Zunyi, China
| | - Yunmei Luo
- School of Pharmacy, Faculty of Medicine, Macau University of Science and Technology, Macau SAR, China
- Key Laboratory of Basic Pharmacology of Ministry of Education and Joint International Research Laboratory of Ethnomedicine of Ministry of Education, Zunyi Medical University, Zunyi, China
| | - Yuandong Zhang
- Key Laboratory of Basic Pharmacology of Ministry of Education and Joint International Research Laboratory of Ethnomedicine of Ministry of Education, Zunyi Medical University, Zunyi, China
| | - Zhixu He
- The Collaborative Innovation Center of Tissue Damage Repair and Regeneration Medicine of Zunyi Medical University, Zunyi, China
| | - Qihai Gong
- School of Pharmacy, Faculty of Medicine, Macau University of Science and Technology, Macau SAR, China
- Key Laboratory of Basic Pharmacology of Ministry of Education and Joint International Research Laboratory of Ethnomedicine of Ministry of Education, Zunyi Medical University, Zunyi, China
| | - Zhu Yi Zhun
- School of Pharmacy, Faculty of Medicine, Macau University of Science and Technology, Macau SAR, China
| | - Jianmei Gao
- School of Pharmacy, Faculty of Medicine, Macau University of Science and Technology, Macau SAR, China
- Key Laboratory of Basic Pharmacology of Ministry of Education and Joint International Research Laboratory of Ethnomedicine of Ministry of Education, Zunyi Medical University, Zunyi, China
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Tahiri M, Johnsrud C, Steffensen IL. Evidence and hypotheses on adverse effects of the food additives carrageenan (E 407)/processed Eucheuma seaweed (E 407a) and carboxymethylcellulose (E 466) on the intestines: a scoping review. Crit Rev Toxicol 2023; 53:521-571. [PMID: 38032203 DOI: 10.1080/10408444.2023.2270574] [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: 06/13/2023] [Accepted: 10/02/2023] [Indexed: 12/01/2023]
Abstract
This scoping review provides an overview of publications reporting adverse effects on the intestines of the food additives carrageenan (CGN) (E 407)/processed Eucheuma seaweed (PES) (E 407a) and carboxymethylcellulose (CMC) (E 466). It includes evidence from human, experimental mammal and in vitro research publications, and other evidence. The databases Medline, Embase, Scopus, Web of Science Core Collection, Cochrane Database of Systematic Reviews and Epistemonikos were searched without time limits, in addition to grey literature. The publications retrieved were screened against predefined criteria. From two literature searches, 2572 records were screened, of which 224 records were included, as well as 38 records from grey literature, making a total of 262 included publications, 196 on CGN and 101 on CMC. These publications were coded and analyzed in Eppi-Reviewer and data gaps presented in interactive maps. For CGN, five, 69 and 33 research publications on humans, experimental mammals and in vitro experiments were found, further separated as degraded or native (non-degraded) CGN. For CMC, three human, 20 animal and 14 in vitro research publications were obtained. The most studied adverse effects on the intestines were for both additives inflammation, the gut microbiome, including fermentation, intestinal permeability, and cancer and metabolic effects, and immune effects for CGN. Further studies should focus on native CGN, in the form and molecular weight used as food additive. For both additives, randomized controlled trials of sufficient power and with realistic dietary exposure levels of single additives, performed in persons of all ages, including potentially vulnerable groups, are needed.
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Affiliation(s)
- Mirlinda Tahiri
- Department of Food Safety, Division of Climate and Environmental Health, Norwegian Institute of Public Health, Oslo, Norway
| | - Celine Johnsrud
- Department of Food Safety, Division of Climate and Environmental Health, Norwegian Institute of Public Health, Oslo, Norway
| | - Inger-Lise Steffensen
- Department of Food Safety, Division of Climate and Environmental Health, Norwegian Institute of Public Health, Oslo, Norway
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Shao Y, Xue C, Liu W, Zuo S, Wei P, Huang L, Lian J, Xu Z. High-level secretory production of leghemoglobin in Pichia pastoris through enhanced globin expression and heme biosynthesis. Bioresour Technol 2022; 363:127884. [PMID: 36067892 DOI: 10.1016/j.biortech.2022.127884] [Citation(s) in RCA: 18] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/12/2022] [Revised: 08/27/2022] [Accepted: 08/29/2022] [Indexed: 05/26/2023]
Abstract
Soy leghemoglobin is a key food additive that imparts meaty flavor and color to meat analogs. Here, a Pichia pastoris strain capable of high-yield secretory production of functional leghemoglobin was developed through gene dosage optimization and heme pathway consolidation. First, multi-copy integration of LegH expression cassette was achieved via both post-transformational vector amplification and CRISPR/Cas9 mediated genome editing methods. A combination of inducible expression and constitutive expression resulted in the highest production of leghemoglobin. Then, heme biosynthetic pathway was engineered to address challenges in heme depletion and leghemoglobin secretion. Finally, the disruption of ku70 was complemented in engineered P. pastoris strain to enable high-density fermentation in a 10-L bioreactor. These engineering strategies increased the secretion of leghemoglobin by more than 83-fold, whose maximal leghemoglobin titer and heme binding ratio reached as high as 3.5 g/L and 93 %, respectively. This represents the highest secretory production of heme-containing proteins ever reported.
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Affiliation(s)
- Youran Shao
- Key Laboratory of Biomass Chemical Engineering (Education Ministry), College of Chemical and Biological Engineering, Zhejiang University, Hangzhou 310027, China; Institute of Biological Engineering, College of Chemical and Biological Engineering, Zhejiang University, Hangzhou 310027, China
| | - Changlu Xue
- School of Biological & Chemical Engineering, Zhejiang University of Science & Technology, Hangzhou 310023, China
| | - Wenqian Liu
- Key Laboratory of Biomass Chemical Engineering (Education Ministry), College of Chemical and Biological Engineering, Zhejiang University, Hangzhou 310027, China; Institute of Biological Engineering, College of Chemical and Biological Engineering, Zhejiang University, Hangzhou 310027, China
| | - Siqi Zuo
- Key Laboratory of Biomass Chemical Engineering (Education Ministry), College of Chemical and Biological Engineering, Zhejiang University, Hangzhou 310027, China; Institute of Biological Engineering, College of Chemical and Biological Engineering, Zhejiang University, Hangzhou 310027, China
| | - Peilian Wei
- School of Biological & Chemical Engineering, Zhejiang University of Science & Technology, Hangzhou 310023, China
| | - Lei Huang
- Key Laboratory of Biomass Chemical Engineering (Education Ministry), College of Chemical and Biological Engineering, Zhejiang University, Hangzhou 310027, China; Institute of Biological Engineering, College of Chemical and Biological Engineering, Zhejiang University, Hangzhou 310027, China
| | - Jiazhang Lian
- Key Laboratory of Biomass Chemical Engineering (Education Ministry), College of Chemical and Biological Engineering, Zhejiang University, Hangzhou 310027, China; Institute of Biological Engineering, College of Chemical and Biological Engineering, Zhejiang University, Hangzhou 310027, China; ZJU-Hangzhou Global Scientific and Technological Innovation Center, Zhejiang University, Hangzhou 311200, China.
| | - Zhinan Xu
- Key Laboratory of Biomass Chemical Engineering (Education Ministry), College of Chemical and Biological Engineering, Zhejiang University, Hangzhou 310027, China; Institute of Biological Engineering, College of Chemical and Biological Engineering, Zhejiang University, Hangzhou 310027, China
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Cheng Y, Wu X, Nie X, Wu Y, Zhang C, Lee SMY, Lv K, Leung GPH, Fu C, Zhang J, Li J. Natural compound glycyrrhetinic acid protects against doxorubicin-induced cardiotoxicity by activating the Nrf2/HO-1 signaling pathway. Phytomedicine 2022; 106:154407. [PMID: 36070662 DOI: 10.1016/j.phymed.2022.154407] [Citation(s) in RCA: 14] [Impact Index Per Article: 7.0] [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: 04/29/2022] [Revised: 07/04/2022] [Accepted: 08/17/2022] [Indexed: 06/15/2023]
Abstract
BACKGROUND As one of the most classic antineoplastic agents, doxorubicin (Dox) is extensively used to treat a wide range of cancers. Nevertheless, the clinical outcomes of Dox-based therapies are severely hampered due to the significant cardiotoxicity. Glycyrrhetinic acid (GA) is the major biologically active compound of licorice, one of the most well-known food additives and medicinal plants in the world. We previously demonstrated that GA has the potential capability to protect mice from Dox-induced cardiac injuries. However, the underlying cardioprotective mechanism remains unexplored. PURPOSE To investigate the cardioprotective benefits of GA against Dox-induced cardiotoxicity and to elucidate its mechanisms of action. STUDY DESIGN/METHODS H9c2 cardiomyoblasts and AC16 cardiomyocytes were used as the cell models in vitro. A transgenic zebrafish model and a 4T1 mouse breast cancer model were applied to explore the cardioprotective effects of GA in vivo. RESULTS In vitro, GA inhibited Dox-induced cell death and LDH release in H9c2 and AC16 cells without affecting the anti-cancer effects of Dox. GA significantly alleviated Dox-induced ROS generation, mitochondrial dysfunction, and apoptosis in H9c2 cells. Moreover, GA abolished the expression of pro-apoptotic proteins and restored Nrf2/HO-1 signaling pathway in Dox-treated H9c2 cells. On the contrary, Nrf2 knockdown strongly abrogated the cardioprotective effects of GA on Dox-treated H9c2 cells. In vivo, GA attenuated Dox-induced cardiac dysfunction by restoring stroke volume, cardiac output, and fractional shortening in the transgenic zebrafish embryos. In a 4T1 mouse breast cancer model, GA dramatically prevented body weight loss, attenuated cardiac dysfunction, and prolonged survival rate in Dox-treated mice, without compromising Dox's anti-tumor efficacy. Consistently, GA attenuated oxidative injury, reduced cardiomyocytes apoptosis, and restored the expressions of Nrf2 and HO-1 in Dox-treated mouse hearts. CONCLUSION GA protects against Dox-induced cardiotoxicity by suppressing oxidative stress, mitochondrial dysfunction, and apoptosis via upregulating Nrf2/HO-1 signaling pathway. These findings could provide solid evidence to support the further development of GA as a feasible and safe adjuvant to Dox chemotherapy for overcoming Dox-induced cardiotoxicity.
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Affiliation(s)
- Yanfen Cheng
- State Key Laboratory of Southwestern Chinese Medicine Resources, School of Pharmacy, Chengdu University of Traditional Chinese Medicine, Chengdu, China
| | - Xiaoping Wu
- Department of Pharmacology and Pharmacy, Li Ka Shing Faculty of Medicine, The University of Hong Kong, Hong Kong Special Administrative Region
| | - Xin Nie
- State Key Laboratory of Southwestern Chinese Medicine Resources, School of Pharmacy, Chengdu University of Traditional Chinese Medicine, Chengdu, China
| | - Yihan Wu
- State Key Laboratory of Southwestern Chinese Medicine Resources, School of Pharmacy, Chengdu University of Traditional Chinese Medicine, Chengdu, China
| | - Chen Zhang
- State Key Laboratory of Southwestern Chinese Medicine Resources, School of Pharmacy, Chengdu University of Traditional Chinese Medicine, Chengdu, China
| | - Simon Ming-Yuen Lee
- State Key Laboratory of Quality Research in Chinese Medicine and Institute of Chinese Medical Sciences, University of Macau, Macao SAR, China
| | - Kongpeng Lv
- Department of Interventional Radiology, Shenzhen People's Hospital (The Second Clinical Medical College, Jinan University; The First Affiliated Hospital, Southern University of Science and Technology), Shenzhen, China
| | - George Pak-Heng Leung
- Department of Pharmacology and Pharmacy, Li Ka Shing Faculty of Medicine, The University of Hong Kong, Hong Kong Special Administrative Region
| | - Chaomei Fu
- State Key Laboratory of Southwestern Chinese Medicine Resources, School of Pharmacy, Chengdu University of Traditional Chinese Medicine, Chengdu, China
| | - Jinming Zhang
- State Key Laboratory of Southwestern Chinese Medicine Resources, School of Pharmacy, Chengdu University of Traditional Chinese Medicine, Chengdu, China.
| | - Jingjing Li
- State Key Laboratory of Southwestern Chinese Medicine Resources, School of Pharmacy, Chengdu University of Traditional Chinese Medicine, Chengdu, China; Department of Pharmacology and Pharmacy, Li Ka Shing Faculty of Medicine, The University of Hong Kong, Hong Kong Special Administrative Region.
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Lindell AE, Zimmermann-Kogadeeva M, Patil KR. Multimodal interactions of drugs, natural compounds and pollutants with the gut microbiota. Nat Rev Microbiol 2022; 20:431-443. [PMID: 35102308 PMCID: PMC7615390 DOI: 10.1038/s41579-022-00681-5] [Citation(s) in RCA: 17] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 01/04/2022] [Indexed: 02/08/2023]
Abstract
The gut microbiota contributes to diverse aspects of host physiology, ranging from immunomodulation to drug metabolism. Changes in the gut microbiota composition are associated with various diseases as well as with the response to medications. It is therefore important to understand how different lifestyle and environmental factors shape gut microbiota composition. Beyond the commonly considered factor of diet, small-molecule drugs have recently been identified as major effectors of the microbiota composition. Other xenobiotics, such as environmental or chemical pollutants, can also impact gut bacterial communities. Here, we review the mechanisms of interactions between gut bacteria and antibiotics, host-targeted drugs, natural food compounds, food additives and environmental pollutants. While xenobiotics can impact bacterial growth and metabolism, bacteria in turn can bioaccumulate or chemically modify these compounds. These reciprocal interactions can manifest in complex xenobiotic-microbiota-host relationships. Our Review highlights the need to study mechanisms underlying interactions with pollutants and food additives towards deciphering the dynamics and evolution of the gut microbiota.
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Affiliation(s)
- Anna E Lindell
- The Medical Research Council Toxicology Unit, University of Cambridge, Cambridge, UK
| | | | - Kiran R Patil
- The Medical Research Council Toxicology Unit, University of Cambridge, Cambridge, UK.
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Mottin C, Ornaghi MG, Carvalho VM, Guerrero A, Vital ACP, Ramos TR, Bonin E, Lana de Araújo F, de Araújo Castilho R, do Prado IN. Carcass characteristics and meat evaluation of cattle finished in temperate pasture and supplemented with natural additive containing clove, cashew oil, castor oils, and a microencapsulated blend of eugenol, thymol, and vanillin. J Sci Food Agric 2022; 102:1271-1280. [PMID: 34358347 DOI: 10.1002/jsfa.11465] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/23/2021] [Revised: 06/04/2021] [Accepted: 08/06/2021] [Indexed: 06/13/2023]
Abstract
BACKGROUND Forty crossbred steers were supplemented with different doses (from 0 control to 6000 mg/animal/day) of natural additive blend containing clove essential oil, cashew oil, castor oil, and a microencapsulated blend of eugenol, thymol, and vanillin for 80 days. Carcass characteristics, drip loss, and antioxidant activity were evaluated 24 h post mortem on longissimus thoracis, and the effects of aging (until 14 days) were evaluated for water losses (thawing/aging and cooking), texture, color, and lipid oxidation. RESULTS The use of the natural additive blend did not modify (P > 0.05) carcass characteristics but did, however, modify body composition (P < 0.05). Drip losses were unaffected by the treatments tested (P > 0.05). There was an observed quadratic effect (P < 0.05) on losses from thawing/aging on the first day of storage. Regarding the effects of natural additives on cooking losses, there was a quadratic effect (P < 0.05) among the treatments on day 7 of aging. Differences between days of aging were only observed with control treatment. Shear force was similar among treatments on days 1 and 7 of aging. On day 14 a linear effect (P < 0.05) was observed. Also, a linear effect (P < 0.05) appeared on meat lightness, meat from the control group being clearer on day 1. No changes were observed in redness among treatments or days of storage (P > 0.05). Yellowness was not modified by the treatments (P > 0.05)but only by the days of storage in control and the lowest dosage used. CONCLUSION The blend of natural additives has potential use in pasture feeding and could improve meat quality. However, doses should be adjusted. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Camila Mottin
- Department of Animal Science, State University of Maringá, Maringá, Brazil
| | | | | | - Ana Guerrero
- Departamento Producción y Sanidad Animal, Salud Pública Veterinaria y Ciencia y Tecnología de los Alimentos, Universidad Cardenal Herrera - CEU, CEU Universities, Valencia, Spain
| | | | | | - Edinéia Bonin
- Department of Food Science, Universidade Estadual de Maringá, Maringá, Brazil
| | - Fabiana Lana de Araújo
- Department of Animal Science, Universidade Federal do Recôncavo da Bahia, Cruz das Almas, Brazil
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Saka İ, Baumgartner B, Özkaya B. Usability of microfluidized flaxseed as a functional additive in bread. J Sci Food Agric 2022; 102:505-513. [PMID: 34143439 DOI: 10.1002/jsfa.11378] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [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: 12/20/2020] [Revised: 05/29/2021] [Accepted: 06/18/2021] [Indexed: 06/12/2023]
Abstract
BACKGROUND Flaxseed is a rich source of protein, omega-3 fatty acids, lignans, and dietary fiber. However, it also contains phytic acid, which inhibits mineral absorption and has the potential to adversely affect the properties of bread. Microfluidization prevents these negative effects, reduces the amount of phytic acid, and improves functional properties. In this study, the possibility of using full-fat and defatted flaxseed flours as well as microfluidized flaxseed flours in bread formulation was investigated. For this purpose, crude and microfluidized flaxseed flours were added to the bread in different proportions (0, 25, 50, and 75 g kg-1 ), and the effects of the partial replacement of wheat flour with flaxseed flours on the functional, quality, and sensory properties of breads were analyzed. The effects of the microfluidization process on the antioxidant properties, phenolic, dietary fiber, and phytic acid content of flaxseed were also observed. RESULT Flaxseed flours increased the dietary fiber, phenolic contents, and antioxidant activities of breads. The crumb color became darker with increasing level of flaxseed flours, and their addition also detrimentally affected the sensory properties of breads. It was seen that the microfluidization process has beneficial effects on functional properties of full-fat and defatted flaxseed flours, as well as on their quality characteristics. CONCLUSION The study showed that flaxseed flour is a rich source of functional compounds, and it is even possible to further improve these functional properties with microfluidization treatment. Microfluidized flaxseed flour can also be used as a promising alternative functional food to enrich breads. © 2021 Society of Chemical Industry.
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Affiliation(s)
- İrem Saka
- Faculty of Engineering, Department of Food Engineering, Ankara University, Ankara, Turkey
| | - Burcu Baumgartner
- Faculty of Engineering, Department of Food Engineering, Ankara University, Ankara, Turkey
| | - Berrin Özkaya
- Faculty of Engineering, Department of Food Engineering, Ankara University, Ankara, Turkey
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Kringel DH, Lang GH, Dias ÁRG, Gandra EA, Valente Gandra TK, da Rosa Zavareze E. Impact of encapsulated orange essential oil with β-cyclodextrin on technological, digestibility, sensory properties of wheat cakes as well as Aspergillus flavus spoilage. J Sci Food Agric 2021; 101:5599-5607. [PMID: 33709436 DOI: 10.1002/jsfa.11211] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/07/2020] [Revised: 02/09/2021] [Accepted: 03/11/2021] [Indexed: 06/12/2023]
Abstract
BACKGROUND The majority of studies with essential oils in foods focus mainly on improving the shelf life of products; however, the present study goes further and demonstrates not only the effect of essential oil on conservation properties, but also the effect of free and encapsulated orange essential oil (OEO) on the technological, sensorial and digestibility properties of bakery products. RESULTS OEO was encapsulated into β-cyclodextrin (β-CD) by inclusion complex formation (β-CD/OEO 97.4% of encapsulation efficiency). OEO demonstrated in vitro antifungal activity against Aspergillus flavus (inhibition zone of 11.33 mm on mycelial growth). In situ antifungal activity against A. flavus confirmed that free OEO can effectively delay the fungal growth, unlike encapsulated OEO. Regarding texture profile and starch digestibility: cake with β-CD/OEO showed lower hardness (31.64 N) and lower starch digestibility (69.10%) than cake with free OEO (44.30 N; 82.10%, respectively) and the addition of OEO (both free and encapsulated) decreased the adhesiveness of the cakes. Cake with free OEO showed a higher intensity of orange aroma, being preferred by 60% of panelists, whereas cake with β-CD/OEO presented a very slight orange taste and aroma. CONCLUSION The encapsulation of OEO into β-CD improved the crumb texture of cakes and promoted a lower starch digestibility in the cakes. On the other hand, the encapsulation process was not effective under the conditions tested (OEO concentration and baking temperatures), compromising the action of the OEO as a natural flavoring and preservative agent. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Dianini Hüttner Kringel
- Department of Agroindustrial Science and Technology, Federal University of Pelotas, Pelotas, Brazil
| | - Gustavo Heinrich Lang
- Department of Agroindustrial Science and Technology, Federal University of Pelotas, Pelotas, Brazil
| | | | - Eliezer Avila Gandra
- Laboratory of Food Science and Molecular Biology, Center for Chemical, Pharmaceutical and Food Sciences, Federal University of Pelotas, Pelotas, Brazil
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Pietrasik Z, Soladoye OP. Functionality and consumer acceptability of low-fat breakfast sausages processed with non-meat ingredients of pulse derivatives. J Sci Food Agric 2021; 101:4464-4472. [PMID: 33432585 DOI: 10.1002/jsfa.11084] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/05/2020] [Revised: 11/25/2020] [Accepted: 01/11/2021] [Indexed: 06/12/2023]
Abstract
BACKGROUND Owing to recent changes in consumer eating behaviours as well as potential cost savings for processors, pulse ingredients are finding more application in the meat processing industry. In this study, pea ingredients (pea fibre, FB; pea starch, ST; pea flour, PF) and chickpea flour (CF) were used, at 4% addition level, as fat replacers in low-fat breakfast sausages. The impact of these substitutions on processing and sensory characteristics of breakfast sausage was evaluated. RESULTS While reduction in fat content in breakfast sausage resulted in some detrimental changes in cooking as well as textural characteristics of the product, addition of binders significantly improved these attributes in low-fat breakfast sausages. Overall, treatment formulation did not significantly affect the pH and the instrumental colour attributes of cooked breakfast sausage. Addition of all binders resulted in reduced cooking loss and increased moisture retention in low-fat breakfast sausage (P < 0.05), whereas, FB and ST were significantly more effective in improving water holding capacity of low-fat breakfast sausage. Furthermore, while both FB and ST increased the hardness, cohesiveness and chewiness parameters of low-fat breakfast sausage (P < 0.05), PF and CF had no impact. Generally, the consumer overall liking and flavour acceptability of FB and ST in low-fat breakfast sausage were significantly higher than those of PF and CF. CONCLUSION The use of ST or FB as a fat replacer in breakfast sausages offers processors improved cook yield without negatively impacting the important sensory attributes of breakfast sausages. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Zeb Pietrasik
- Food Processing Development Centre, Food and Bio Processing Branch, Alberta Agriculture and Forestry, Leduc, Canada
| | - Olugbenga P Soladoye
- Food Processing Development Centre, Food and Bio Processing Branch, Alberta Agriculture and Forestry, Leduc, Canada
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Wang YT, Yang CH, Huang KS, Shaw JF. Chlorophyllides: Preparation, Purification, and Application. Biomolecules 2021; 11:biom11081115. [PMID: 34439782 PMCID: PMC8392590 DOI: 10.3390/biom11081115] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2021] [Revised: 07/20/2021] [Accepted: 07/20/2021] [Indexed: 12/18/2022] Open
Abstract
Chlorophyllides can be found in photosynthetic organisms. Generally, chlorophyllides have a-, b-, c-, d-, and f-type derivatives, and all chlorophyllides have a tetrapyrrole structure with a Mg ion at the center and a fifth isocyclic pentanone. Chlorophyllide a can be synthesized from protochlorophyllide a, divinyl chlorophyllide a, or chlorophyll. In addition, chlorophyllide a can be transformed into chlorophyllide b, chlorophyllide d, or chlorophyllide f. Chlorophyllide c can be synthesized from protochlorophyllide a or divinyl protochlorophyllide a. Chlorophyllides have been extensively used in food, medicine, and pharmaceutical applications. Furthermore, chlorophyllides exhibit many biological activities, such as anti-growth, antimicrobial, antiviral, antipathogenic, and antiproliferative activity. The photosensitivity of chlorophyllides that is applied in mercury electrodes and sensors were discussed. This article is the first detailed review dedicated specifically to chlorophyllides. Thus, this review aims to describe the definition of chlorophyllides, biosynthetic routes of chlorophyllides, purification of chlorophyllides, and applications of chlorophyllides.
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Affiliation(s)
- Yi-Ting Wang
- Department of Biological Science and Technology, I-Shou University, Kaohsiung 82445, Taiwan; (Y.-T.W.); (C.-H.Y.)
| | - Chih-Hui Yang
- Department of Biological Science and Technology, I-Shou University, Kaohsiung 82445, Taiwan; (Y.-T.W.); (C.-H.Y.)
- Pharmacy Department of E-Da Hospital, Kaohsiung 82445, Taiwan
- Taiwan Instrument Research Institute, National Applied Research Laboratories, Taipei 106214, Taiwan
| | - Keng-Shiang Huang
- The School of Chinese Medicine for Post-Baccalaureate, I-Shou University, Kaohsiung 82445, Taiwan
- Correspondence: (K.-S.H.); (J.-F.S.); Tel.: +886-7-6151100 (ext. 7063) (K.-S.H.); +886-7-6151100 (ext. 7310) (J.-F.S.); Fax: +886-7-6151959 (J.-F.S.)
| | - Jei-Fu Shaw
- Department of Biological Science and Technology, I-Shou University, Kaohsiung 82445, Taiwan; (Y.-T.W.); (C.-H.Y.)
- Correspondence: (K.-S.H.); (J.-F.S.); Tel.: +886-7-6151100 (ext. 7063) (K.-S.H.); +886-7-6151100 (ext. 7310) (J.-F.S.); Fax: +886-7-6151959 (J.-F.S.)
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11
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Sommerfeld V, Santos RR. In vitro assays for evaluating phytate degradation in non-ruminants: chances and limitations. J Sci Food Agric 2021; 101:3117-3122. [PMID: 33336397 DOI: 10.1002/jsfa.11020] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/11/2020] [Revised: 12/11/2020] [Accepted: 12/18/2020] [Indexed: 06/12/2023]
Abstract
The positive effects of phytases on the environment, animal welfare and animal feed costs have resulted in the continuous development and improvement of these enzymes in the non-ruminant feed market. To test the efficacy of these phytases, a large number of experimental animals are necessary, antagonising the animal welfare aspect of these enzymes. In the present review, we summarise the most prominent available in vitro assays for evaluating phytase enzymes and how far they can reduce the number of in vivo experiments. Several in vitro assays exist that differ in their setup, extent and conditions depending on the animal of interest and the research question. With the in vitro assays described, it is not possible to fully replace in vivo trials. However, for the investigation of phytase effects in feedstuffs, the use of an in vitro assay has several advantages. In vitro assays have the potential to be used for ranking feed enzymes and as screening tools. Applying in vitro protocols will result in a reduction in the number of animals or treatments usually necessary for an in vivo trial, thus acting towards the three Rs. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Vera Sommerfeld
- Institute of Animal Science, University of Hohenheim, Stuttgart, Germany
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12
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Garcia-Valle DE, Bello-Perez LA, Tovar J. Addition of chickpea markedly increases the indigestible carbohydrate content in semolina pasta as eaten. J Sci Food Agric 2021; 101:2869-2876. [PMID: 33155278 DOI: 10.1002/jsfa.10918] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/31/2020] [Revised: 10/06/2020] [Accepted: 11/06/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND There is a growing interest in increasing dietary fiber (DF) consumption because of the health benefits associated with this nutrient. Pulses are considered a good source of non-digestible carbohydrates. The aim of this study was to investigate the possibility of substituting semolina with chickpea flour to increase indigestible carbohydrate content without altering the texture of the pasta. RESULTS Pasta was prepared by extruding semolina-chickpea blends. The protein and DF content in the cooked pasta increased with the chickpea level, with an important contribution of resistant starch (RS) to the DF values. The optimum cooking time decreased as the chickpea content increased, which was related to the degree of starch gelatinization of the raw pasta. The in vitro digestible starch content decreased with the chickpea substitution level, concomitant with the increase in RS content. In general, the texture of the chickpea-containing pasta was similar to that of semolina pasta. CONCLUSIONS Pending acceptability studies on these pastas may grant their promotion as good fiber sources, probably helpful in the fight against obesity and diet-related non-communicable diseases. © 2020 Society of Chemical Industry.
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Affiliation(s)
| | | | - Juscelino Tovar
- Department of Food Technology Engineering and Nutrition, Lund University, Lund, Sweden
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13
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Peighambardoust SH, Karami Z, Pateiro M, Lorenzo JM. A Review on Health-Promoting, Biological, and Functional Aspects of Bioactive Peptides in Food Applications. Biomolecules 2021; 11:631. [PMID: 33922830 PMCID: PMC8145060 DOI: 10.3390/biom11050631] [Citation(s) in RCA: 48] [Impact Index Per Article: 16.0] [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: 03/26/2021] [Revised: 04/20/2021] [Accepted: 04/21/2021] [Indexed: 02/07/2023] Open
Abstract
Food-derived bioactive peptides are being used as important functional ingredients for health-promoting foods and nutraceuticals in recent times in order to prevent and manage several diseases thanks to their biological activities. Bioactive peptides are specific protein fractions, which show broad applications in cosmetics, food additives, nutraceuticals, and pharmaceuticals as antimicrobial, antioxidant, antithrombotic, and angiotensin-I-converting enzyme (ACE)-inhibitory ingredients. These peptides can preserve consumer health by retarding chronic diseases owing to modulation or improvement of the physiological functions of human body. They can also affect functional characteristics of different foods such as dairy products, fermented beverages, and plant and marine proteins. This manuscript reviews different aspects of bioactive peptides concerning their biological (antihypertensive, antioxidative, antiobesity, and hypocholesterolemic) and functional (water holding capacity, solubility, emulsifying, and foaming) properties. Moreover, the properties of several bioactive peptides extracted from different foods as potential ingredients to formulate health promoting foods are described. Thus, multifunctional properties of bioactive peptides provide the possibility to formulate or develop novel healthy food products.
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Affiliation(s)
| | - Zohreh Karami
- Department of Food Science, College of Agriculture, University of Tabriz, Tabriz 5166616471, Iran
| | - Mirian Pateiro
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia No. 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain
| | - José M Lorenzo
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia No. 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain
- Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, 32004 Ourense, Spain
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14
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Simonato B, Tolve R, Rainero G, Rizzi C, Sega D, Rocchetti G, Lucini L, Giuberti G. Technological, nutritional, and sensory properties of durum wheat fresh pasta fortified with Moringa oleifera L. leaf powder. J Sci Food Agric 2021; 101:1920-1925. [PMID: 32898294 DOI: 10.1002/jsfa.10807] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [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: 06/04/2020] [Revised: 09/01/2020] [Accepted: 09/08/2020] [Indexed: 05/08/2023]
Abstract
BACKGROUND Pasta is a staple food that is consumed worldwide and is an excellent product for the addition of ingredients rich in bioactive compounds. The fortification of pasta with such compounds could represent a healthy choice for consumers. RESULTS In this study, fresh pasta was formulated by replacing durum wheat semolina with 0, 5, 10, and 15 g 100 g-1 of dried Moringa oleifera leaf powder (MOLP), rich in fibers, minerals, and antioxidant compounds. Increasing levels of MOLP influenced the technological and nutritional properties of wheat-based fresh pasta. Moringa oleifera reduced the optimum cooking time, the swelling index and firmness, while increasing the cooking loss and adhesiveness. From a nutritional viewpoint, the inclusion of MOLP enhanced the phenol content, the antioxidant activity, and the mineral content of fresh pasta. The products obtained had good sensorial acceptability and can make several nutritional claims due to MOLP richness minerals. CONCLUSIONS The fortification of fresh pasta with MOLP could represent a valuable strategy to increase the nutritional value of the product, preserving pasta technological properties without affecting sensory acceptability. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Barbara Simonato
- Department of Biotechnology, University of Verona, Verona, Italy
| | - Roberta Tolve
- Department of Biotechnology, University of Verona, Verona, Italy
| | - Giada Rainero
- Department of Biotechnology, University of Verona, Verona, Italy
| | - Corrado Rizzi
- Department of Biotechnology, University of Verona, Verona, Italy
| | - Davide Sega
- Department of Biotechnology, University of Verona, Verona, Italy
| | - Gabriele Rocchetti
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Piacenza, Italy
| | - Luigi Lucini
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Piacenza, Italy
| | - Gianluca Giuberti
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Piacenza, Italy
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15
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Lamont T, McSweeney M. Consumer acceptability and chemical composition of whole-wheat breads incorporated with brown seaweed (Ascophyllum nodosum) or red seaweed (Chondrus crispus). J Sci Food Agric 2021; 101:1507-1514. [PMID: 32851673 DOI: 10.1002/jsfa.10765] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/02/2020] [Revised: 08/20/2020] [Accepted: 08/26/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND Seaweeds have been eaten in the diets of coastal cultures for centuries; however, consumption of seaweeds has been limited in Western diets owing to undesirable sensory characteristics and lack of familiarity. Apart from healthful bioactive metabolites, seaweeds are good sources of fibre and minerals. They are nearly a complete protein and have a low fat content (mainly mono- or polyunsaturated). The objectives were (i) to investigate if the addition of brown seaweed, Ascophyllum nodosum, or red seaweed, Chondrus crispus, altered the chemical composition and sensory properties of whole-wheat bread; and (ii) to determine what percentage the addition of brown or red seaweed to whole-wheat bread is acceptable to consumers. The two seaweeds were incorporated into separate batches of whole-wheat bread by percentage weight flour at 0% (control), 2%, 4%, 6%, and 8%. RESULTS The products containing the highest amounts of A. nodosum and C. crispus had the highest ash and total dietary fibre. A. nodosum and C. crispus breads were acceptable at 4% and 2% levels respectively. The attributes of no aftertaste, soft, and chewy drove consumer liking of the whole-wheat bread, whereas attributes dry, dense, strong aftertaste, and saltiness detracted from liking. CONCLUSION This project's significance is to demonstrate the acceptability of seaweed in a Western population, which may lay the groundwork to encourage and promote the consumption of seaweed or to exemplify seaweed incorporation into foodstuffs. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Timothy Lamont
- School of Nutrition and Dietetics, Acadia University, Wolfville, Nova Scotia, Canada
| | - Matthew McSweeney
- School of Nutrition and Dietetics, Acadia University, Wolfville, Nova Scotia, Canada
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16
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Zhao N, Fu J, Liu Y, Wang P, Su X, Li X. Be Aware of Organophosphate Diesters as Direct Sources in Addition to Organophosphate Ester Metabolites in Food Supplies. J Agric Food Chem 2021; 69:1283-1290. [PMID: 33464890 DOI: 10.1021/acs.jafc.0c07303] [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] [Indexed: 06/12/2023]
Abstract
The substantial application of organophosphate triesters (tri-OPEs) may lead to a concentration escalation of their major metabolites, organophosphate diesters (di-OPEs) in animal-derived and plant-derived animal protein supplement feeds (APFs). APFs are major food for raised animals and may bring OPEs into the food supply. In the present study, the concentrations of Σ8di-OPEs in animal-derived and plant-derived APFs were in the range of 1.98-182 ng/g dw (average: 39.2 ng/g dw). Meat meal had the highest average concentrations of di-OPEs (52.1 ng/g dw), followed by blood meal (49.9 ng/g), feather meal (23.3 ng/g dw), and plant-derived feeds (18.3 ng/g dw). The concentrations of di-OPEs were at the same order of magnitude as those of tri-OPEs in APFs. Bis(1,3-dichloro-2-propyl) phosphate (BDCIPP) was the major contributor in blood meal, feather meal, and plant-derived APFs, while dimethyl phosphate dominated in meat meal. The ratios of di-OPEs/tri-OPEs (Rdi/tri) displayed large variability, ranging from 0 for the bis(2-chloroethyl) phosphate-tris(2-chloroethyl) phosphate pair to 175 for the BDCIPP-tris(1,3-dichloroisopropyl) phosphate pair, which indicated that the metabolism capacities and environmental sources for di-OPEs are diverse in APFs. Different Rdi/tri between APFs and similar food matrices implied that di-OPEs may have different environmental sources. The similar Rdi/tri values for some of the di-/tri-OPE pairs among APFs and dust samples indicated that dust may be a direct exogenous source of OPE exposure in some APF matrices. Future studies should simultaneously focus on tri- and di-OPEs, together of which may reflect the actual exposure to OPEs through the food supply.
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Affiliation(s)
- Nannan Zhao
- Institute of Quality Standard and Testing Technology for Agro-Products, The Chinese Academy of Agricultural Sciences (CAAS), Beijing 100081, China
| | - Jie Fu
- State Key Laboratory of Environmental Chemistry and Ecotoxicology, Research Center for Eco-Environmental Sciences, Chinese Academy of Sciences, Beijing 100085, China
| | - Yifei Liu
- Institute of Quality Standard and Testing Technology for Agro-Products, The Chinese Academy of Agricultural Sciences (CAAS), Beijing 100081, China
| | - Peilong Wang
- Institute of Quality Standard and Testing Technology for Agro-Products, The Chinese Academy of Agricultural Sciences (CAAS), Beijing 100081, China
| | - Xiaoou Su
- Institute of Quality Standard and Testing Technology for Agro-Products, The Chinese Academy of Agricultural Sciences (CAAS), Beijing 100081, China
| | - Xiaomin Li
- Institute of Quality Standard and Testing Technology for Agro-Products, The Chinese Academy of Agricultural Sciences (CAAS), Beijing 100081, China
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17
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Borges MS, Biz AP, Bertolo AP, Bagatini L, Rigo E, Cavalheiro D. Enriched cereal bars with wine fermentation biomass. J Sci Food Agric 2021; 101:542-547. [PMID: 32662091 DOI: 10.1002/jsfa.10664] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/07/2020] [Revised: 06/09/2020] [Accepted: 07/13/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND Cereal bars are a sweet-tasting, nutritious, and enjoyable source of vitamins, minerals, and fiber. Ingredients can be added to the formulation to improve certain characteristics, such as protein content. Some of these ingredients are derived from yeast from fermentation processes. This study aimed to add value to the residue resulting from the wine fermentation process (wine lees) by applying it in the formulation of cereal bars. RESULTS Three formulations of cereal bars with different concentrations of autolyzed yeast biomass were developed. The effect of the addition of biomass was investigated by chemical and sensorial analysis. The cereal bar with the highest concentration of autolyzed biomass (5%) showed the highest protein content (73.4 g kg-1 ). The findings regarding acceptance obtained by sensory analysis showed that the samples with 2.5% and 5% autolyzed biomass pleased consumers. CONCLUSIONS Formulations of autolyzed biomass-based cereal bars have increased protein content as the autolyzed biomass concentration has increased. Moreover, the acceptance of the cereal bars with autolyzed biomass in concentrations of 2.5% and 5% was satisfactory. The use of wine lees in food products is therefore a possible way of adding value to this residue, including, for example, a significant increase in protein. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Marana Sandini Borges
- Department of Food Engineering and Chemical Engineering, Santa Catarina State University, Pinhalzinho, Brazil
| | - Ana Paula Biz
- Department of Food Engineering and Chemical Engineering, Santa Catarina State University, Pinhalzinho, Brazil
| | - Angélica Patrícia Bertolo
- Department of Food Engineering and Chemical Engineering, Santa Catarina State University, Pinhalzinho, Brazil
| | - Luciola Bagatini
- Department of Food Engineering and Chemical Engineering, Santa Catarina State University, Pinhalzinho, Brazil
| | - Elisandra Rigo
- Department of Food Engineering and Chemical Engineering, Santa Catarina State University, Pinhalzinho, Brazil
| | - Darlene Cavalheiro
- Department of Food Engineering and Chemical Engineering, Santa Catarina State University, Pinhalzinho, Brazil
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18
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19
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Shakeri P, Reiasi A, Tahmasbi R. The effect of pistachio by-product extracts treatment in protecting soybean meal and canola meal protein from rumen microbial degradation. J Sci Food Agric 2020; 100:5222-5229. [PMID: 32520392 DOI: 10.1002/jsfa.10572] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [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] [Received: 03/24/2019] [Revised: 03/25/2020] [Accepted: 06/10/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND The industrial de-hulling of fresh pistachio generates a large quantity of pistachio by-products (PBP). The present study aimed to investigate the effects of treating soybean meal (SBM) and canola meal (CM) with tannin extracts derived from PBP on the protein fractions according to the Cornell Net Carbohydrates and Protein System (CNCPS), rumen degradability, and ruminal and post-ruminal crude protein (CP) disappearance in an in situ trials using three fistulated steers. The extracts of PBP were obtained via different solvents and then added to SBM and CM, so that the final concentrations of added tannins were 0, 5 and 10 g kg-1 dry matter. RESULTS The CNCPS soluble proteins (fractions A + B1 ) of CP and B1 fraction of CP were lower (P < 0.01) in SBM and CM treated with PBP extracts than untreated meals. Treating SBM with different PBP extracts (except 5 g kg-1 tannin water extract) and CM with 5 g kg-1 tannin water extract and 10 g kg-1 tannin ethanol extract decreased (P < 0.01) ruminal disappearance of CP. From the in situ results, the rapidly degradable fraction (a) of CP decreased (P < 0.01) by treating SBM with different PBP extracts and CM with 5 and 10 g kg-1 tannin water extracts, whereas the slowly degradable fraction (b) of CP remained unchanged in SBM. Treatment of SBM and CM with PBP extracts decreased (P < 0.01) the effective degradability of crude protein estimated with different outflow rates. CONCLUSION Some of the tannin extracts derived from PBP by water, ethanol and methanol could be effective with respect to protein protection of SBM and CM from degradation in the rumen; however, the use of tannin from water extracts can be more economical and practical. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Pirouz Shakeri
- Animal Science Research Department, Kerman Agricultural and Natural Resource Research and Education Center, Agricultural Research, Education and Extension Organization (AREEO), Kerman, Iran
| | - Ahmad Reiasi
- Department of Animal Science, College of Agriculture, Isfahan University of Technology, Isfahan, Iran
| | - Reza Tahmasbi
- Department of Animal Science, College of Agriculture, Shahid Bahonar University of Kerman, Kerman, Iran
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20
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de Oliveira Monteschio J, Passetti RAC, de Souza KA, Guerrero A, de Moraes Pinto LA, Valero MV, Vital ACP, Osório JCS, de Araújo Castilho R, Sañudo C, do Prado IN. Acceptability by sensory and visual analyses of meat from Nellore heifers fed with natural additives and finished in feedlots. J Sci Food Agric 2020; 100:4782-4790. [PMID: 32459006 DOI: 10.1002/jsfa.10537] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/10/2020] [Revised: 05/15/2020] [Accepted: 05/27/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND This study evaluated the acceptability (by sensorial and visual analyses) of meat from 40 Nellore heifers (finished in feedlots for 73 days) fed with different diets supplemented with essential oils (EOs) and an active principle blend. The five diets tested were: CON - a diet without essential oil and active principle blend (eugenol, thymol, and vanillin); ROS - a diet supplemented with rosemary EO; BLE - supplemented with a blend; BCL - a diet with clove EO+ blend; and BRC - a diet with rosemary, clove EOs + blend. The acceptability of diet and aging time was evaluated by consumers. RESULTS Diet affected consumer acceptability and visual analysis (meat color). The diets with EO and the blend showed better sensory acceptance by the consumers; meat aged for 7 days received higher scores than meat aged for 1 day. Meat from heifers that received both EOs + blend (BCL, BRC) obtained the highest scores in the visual evaluation. CONCLUSION The use of natural compounds in ruminant diets improves the sensory characteristics of meat without damaging visual acceptability and may be an alternative to the conventional additive market. © 2020 Society of Chemical Industry.
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Affiliation(s)
| | | | | | - Ana Guerrero
- Department of Animal Science, University Estadual of Maringá, Maringá, Brazil
| | | | | | | | | | | | - Carlos Sañudo
- Department of Animal Production and Food Science, University of Zaragoza, Instituto Agroalimentario (IA2) - Universidad de Zaragoza - CITA, Zaragoza, Spain
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21
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Rocchetti G, Pateiro M, Campagnol PC, Barba FJ, Tomasevic I, Montesano D, Lucini L, Lorenzo JM. Effect of partial replacement of meat by carrot on physicochemical properties and fatty acid profile of fresh turkey sausages: a chemometric approach. J Sci Food Agric 2020; 100:4968-4977. [PMID: 32484243 DOI: 10.1002/jsfa.10560] [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] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/14/2020] [Revised: 04/30/2020] [Accepted: 06/02/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND This study evaluated the modification of physicochemical characteristics and fatty acid composition of fresh turkey sausages manufactured including carrot (Daucus carota L.) as a vegetable source (i.e., 10%, 20% and 30%, w/w). RESULTS The results were compared with sausages used as controls (i.e., containing 100% turkey meat, w/w). Overall, significant differences were detected for all of the evaluated attributes. The inclusion of 20% and 30% carrot (w/w) in the sausages resulted in a reduction of the lipid content (by 5.42 and 5.26 g/100 g, respectively) and reduced energy value (-7.6%). The color parameters were strongly affected by the inclusion of carrot, recording a significant increase in both redness and yellowness. A reduction of Na content (-47.4% on average) was also observed when experimental carrot sausages were compared with control sausages. Interestingly, a significant reduction in the n-6/n-3 fatty acids ratio was also detected. A multivariate orthogonal projection to latent structures discriminant analysis (OPLS-DA) applied to the parameters studied here suggested that the inclusion of carrot provided completely different nutritional and physicochemical profiles, with color parameters possessing the highest discrimination potential. CONCLUSION Including carrot in turkey sausages could represent a valuable tool to design healthier meat products. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Gabriele Rocchetti
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Piacenza, Italy
| | - Mirian Pateiro
- Centro Tecnológico de la Carne de Galicia, Ourense, Spain
| | | | - Francisco J Barba
- Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Sciences, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, Valencia, Spain
| | - Igor Tomasevic
- Department of Animal Source Food Technology, Faculty of Agriculture, University of Belgrade, Belgrade, Serbia
| | - Domenico Montesano
- Department of Pharmaceutical Sciences, Section of Food Science and Nutrition, University of Perugia, Perugia, Italy
| | - Luigi Lucini
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Piacenza, Italy
| | - Jose M Lorenzo
- Centro Tecnológico de la Carne de Galicia, Ourense, Spain
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22
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Zou L, Spanogiannopoulos P, Pieper LM, Chien HC, Cai W, Khuri N, Pottel J, Vora B, Ni Z, Tsakalozou E, Zhang W, Shoichet BK, Giacomini KM, Turnbaugh PJ. Bacterial metabolism rescues the inhibition of intestinal drug absorption by food and drug additives. Proc Natl Acad Sci U S A 2020; 117:16009-16018. [PMID: 32571913 PMCID: PMC7355017 DOI: 10.1073/pnas.1920483117] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022] Open
Abstract
Food and drug products contain diverse and abundant small-molecule additives (excipients) with unclear impacts on human physiology, drug safety, and response. Here, we evaluate their potential impact on intestinal drug absorption. By screening 136 unique compounds for inhibition of the key intestinal transporter OATP2B1 we identified and validated 24 potent OATP2B1 inhibitors, characterized by higher molecular weight and hydrophobicity compared to poor or noninhibitors. OATP2B1 inhibitors were also enriched for dyes, including 8 azo (R-N=N-R') dyes. Pharmacokinetic studies in mice confirmed that FD&C Red No. 40, a common azo dye excipient and a potent inhibitor of OATP2B1, decreased the plasma level of the OATP2B1 substrate fexofenadine, suggesting that FD&C Red No. 40 has the potential to block drug absorption through OATP2B1 inhibition in vivo. However, the gut microbiomes of multiple unrelated healthy individuals as well as diverse human gut bacterial isolates were capable of inactivating the identified azo dye excipients, producing metabolites that no longer inhibit OATP2B1 transport. These results support a beneficial role for the microbiome in limiting the unintended effects of food and drug additives in the intestine and provide a framework for the data-driven selection of excipients. Furthermore, the ubiquity and genetic diversity of gut bacterial azoreductases coupled to experiments in conventionally raised and gnotobiotic mice suggest that variations in gut microbial community structure may be less important to consider relative to the high concentrations of azo dyes in food products, which have the potential to saturate gut bacterial enzymatic activity.
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Affiliation(s)
- Ling Zou
- Department of Bioengineering and Therapeutic Sciences, University of California, San Francisco, CA 94158
| | - Peter Spanogiannopoulos
- Department of Microbiology and Immunology, G.W. Hooper Research Foundation, University of California, San Francisco, CA 94143
| | - Lindsey M Pieper
- Department of Microbiology and Immunology, G.W. Hooper Research Foundation, University of California, San Francisco, CA 94143
| | - Huan-Chieh Chien
- Department of Bioengineering and Therapeutic Sciences, University of California, San Francisco, CA 94158
| | - Wenlong Cai
- Department of Chemical and Biomolecular Engineering, University of California, Berkeley, CA 94720
| | - Natalia Khuri
- Department of Bioengineering, Stanford University, Stanford, CA 94305
| | - Joshua Pottel
- Department of Pharmaceutical Chemistry, University of California, San Francisco, CA 94158
- QB3 Institute, University of California, San Francisco, CA 94158
| | - Bianca Vora
- Department of Bioengineering and Therapeutic Sciences, University of California, San Francisco, CA 94158
| | - Zhanglin Ni
- Division of Quantitative Methods and Modeling, Office of Research and Standards, Office of Generic Drugs, Center for Drug Evaluation and Research, US Food and Drug Administration, Silver Spring, MD 20993
| | - Eleftheria Tsakalozou
- Division of Quantitative Methods and Modeling, Office of Research and Standards, Office of Generic Drugs, Center for Drug Evaluation and Research, US Food and Drug Administration, Silver Spring, MD 20993
| | - Wenjun Zhang
- Department of Chemical and Biomolecular Engineering, University of California, Berkeley, CA 94720
- Chan Zuckerberg Biohub, San Francisco, CA 94158
| | - Brian K Shoichet
- Department of Pharmaceutical Chemistry, University of California, San Francisco, CA 94158
- QB3 Institute, University of California, San Francisco, CA 94158
| | - Kathleen M Giacomini
- Department of Bioengineering and Therapeutic Sciences, University of California, San Francisco, CA 94158;
| | - Peter J Turnbaugh
- Department of Microbiology and Immunology, G.W. Hooper Research Foundation, University of California, San Francisco, CA 94143;
- Chan Zuckerberg Biohub, San Francisco, CA 94158
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Mogwasi R, Kariuki DK, Getenga ZM. Effect of Farm Additives on the Potential Bioavailability of Some Nutritional Elements from Kenyan Wild Plants. Biol Trace Elem Res 2020; 195:658-668. [PMID: 31506912 DOI: 10.1007/s12011-019-01855-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 04/30/2019] [Accepted: 07/30/2019] [Indexed: 11/24/2022]
Abstract
In this study, the effects of farm additives on eight wild plants from Nyamira County, Kenya were evaluated for their release of iron, copper, calcium, potassium and magnesium. A hundred and sixty traditional medicinal practitioners were surveyed and found to use Solanum indicum, Carissa edulis, Urtica dioica, Clerodendrum myricoides, Aloe vera, Plectranthus barbatus, Bidens pilosa and Solanum mauense. Atomic absorption spectrophotometer was used to determine the total nutritional element contents in the plants while ultra filtration and physiologically based extraction tests were used to determine the release and solubility of the nutritional elements. The plants from areas with high use of farm additives were found to have statistically significant high total levels of copper from the area with no or little application. Elemental analysis of the molecular species fractions into < 3 kDa, 3-10 kDa, 10 kDa-0.45 μm and 0.45-5 μm mass fractions showed that the mass distribution of the elements in the plants depended on the element. The nutritional elements released by gastrointestinal digestion were more than those released aquatically. Farm additives had no significant effect on the levels of most nutritional elements determined and the plants can be used as mineral element supplements in the human body in addition to their therapeutic activity.
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Affiliation(s)
- R Mogwasi
- Department of Chemistry, Kisii University, P.O. Box 408-40200, Kisii, Kenya.
- Department of Chemistry, University of Nairobi, P.O. Box 30197-00100, Nairobi, Kenya.
| | - D K Kariuki
- Department of Chemistry, University of Nairobi, P.O. Box 30197-00100, Nairobi, Kenya
| | - Z M Getenga
- Department of Chemistry, Machakos University, P.O. Box 136-90100, Machakos, Kenya
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24
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Torrico DD, Tam J, Fuentes S, Gonzalez Viejo C, Dunshea FR. Consumer rejection threshold, acceptability rates, physicochemical properties, and shelf-life of strawberry-flavored yogurts with reductions of sugar. J Sci Food Agric 2020; 100:3024-3035. [PMID: 32056214 DOI: 10.1002/jsfa.10333] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [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: 10/28/2019] [Revised: 01/06/2020] [Accepted: 02/14/2020] [Indexed: 06/10/2023]
Abstract
BACKGROUND There is an increasing demand for reduced-sugar products due to the worldwide prevalence of obesity, diabetes, and cardiovascular diseases. The aim of this study was to evaluate the effects of sugar (sucrose) reductions on the acceptability, preference, and quality of strawberry-flavored yogurts. A consumer rejection threshold test and an acceptability test (N = 53) were conducted using six yogurt samples with decreasing concentrations of sugar (12-5/100 g). Additional physicochemical tests (pH, °Brix, water-holding-capacity, viscosity, and color) were conducted to examine the quality and shelf-life of strawberry-flavored yogurts with reductions of sucrose during 28 days of storage at 4 °C. RESULTS Reduction of sucrose affected the acceptability and physicochemical characteristics of yogurts. The consumer rejection threshold showed that sucrose in strawberry-flavored yogurts could be reduced to 5.25/100 g from an initial concentration of 12/100 g without affecting the preferences of consumers. The 71%-sucrose (8.50/100 g of yogurt) was perceived as the most liked (6.27 using a nine-point hedonic scale) and the most preferred (rank sum = 127.50) yogurt sample. For the physicochemical properties of yogurts, the viscosity (3263-5473 cP) decreased, and the color lightness (80.98-85.44) increased during 28 days of storage at 4 °C. CONCLUSION Physicochemical properties and preferences were affected by the reduction of sugar. The consumer rejection threshold analysis showed that sucrose can be reduced to less than half of the initial concentration. These findings are useful to understand consumers' acceptability and shelf-life of yogurts with reduced-sugar formulations in the developing of new products. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Damir D Torrico
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, Australia
- Department of Wine, Food and Molecular Biosciences, Faculty of Agriculture and Life Sciences, Lincoln University, Lincoln, New Zealand
| | - Jennifer Tam
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, Australia
| | - Sigfredo Fuentes
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, Australia
| | - Claudia Gonzalez Viejo
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, Australia
| | - Frank R Dunshea
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, Australia
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25
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Zen CK, Tiepo CBV, da Silva RV, Reinehr CO, Gutkoski LC, Oro T, Colla LM. Development of functional pasta with microencapsulated Spirulina: technological and sensorial effects. J Sci Food Agric 2020; 100:2018-2026. [PMID: 31858600 DOI: 10.1002/jsfa.10219] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [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: 10/14/2019] [Revised: 12/13/2019] [Accepted: 12/20/2019] [Indexed: 06/10/2023]
Abstract
BACKGROUND Spirulina microalgae have been added to food; however, there have been few reports on the methods used to protect the antioxidant potential against process conditions, and the effects on the sensory characteristics of products need to be better described. The aim of this study was to evaluate the influence on the technological properties, sensory profile, and acceptability of the pasta with free or microencapsulated Spirulina biomass added. Pasta formulations included: free Spirulina (FSP), microencapsulated Spirulina (MSP), and empty microspheres (EMP), which were compared with the control pasta (CP). RESULTS The microencapsulation protected the antioxidant potential of Spirulina in 37.8% of the pasta cooking conditions. The microspheres presented low solubility in water (86 g.kg-1 ) and high encapsulation efficiency (87.6%), this being appropriate for addition to products that need cooking in water. The technological properties of pasta (water absorption, weight gain, firmness, and adhesiveness) were affected, but the overall acceptability index (85.13%) was not influenced by the addition of microspheres, despite changes observed in the sensory profile obtained by the CATA (check-all-that-apply). CONCLUSIONS Spirulina could be added to pasta even without microencapsulation but the microencapsulation in alginate allows for the protection of the antioxidant potential of the biomass, representing a potential alternative for the bakery industry. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Cindiele Karen Zen
- Graduation Program in Food Science and Technology, University of Passo Fundo, Passo Fundo, Brazil
| | | | | | | | - Luiz Carlos Gutkoski
- Graduation Program in Food Science and Technology, University of Passo Fundo, Passo Fundo, Brazil
| | - Tatiana Oro
- Graduation Program in Food Science and Technology, University of Passo Fundo, Passo Fundo, Brazil
| | - Luciane Maria Colla
- Graduation Program in Food Science and Technology, University of Passo Fundo, Passo Fundo, Brazil
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26
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Jung EY, Lee DY, Kim OY, Lee SY, Yim DG, Hur SJ. Subacute feeding toxicity of low-sodium sausages manufactured with sodium substitutes and biopolymer-encapsulated saltwort (Salicornia herbacea) in a mouse model. J Sci Food Agric 2020; 100:794-802. [PMID: 31612484 DOI: 10.1002/jsfa.10087] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/27/2019] [Revised: 10/02/2019] [Accepted: 10/09/2019] [Indexed: 06/10/2023]
Abstract
BACKGROUND Low-sodium sausages were manufactured using sodium substitution and biopolymer encapsulation. A diet comprising 10% treatment sausages (six treatment groups: C (100% NaCl), T1 (55% sodium substitute + 45% saltwort salt), T2 (55% sodium substitute + 45% saltwort salt with chitosan), T3 (55% sodium substitute + 45% saltwort salt with cellulose), T4 (55% sodium substitute + 45% saltwort salt with dextrin), and T5 (55% sodium substitute + 45% saltwort salt with pectin)) was added to a 90% commercial mouse diet for 4 weeks. RESULTS Subacute toxicity, hematology, liver function, and organ weight tests in low-sodium sausage groups showed results similar to those of the control group, and all toxicity test levels were within normal ranges. CONCLUSIONS All low-sodium sausage types tested are suggested to be safe in terms of subacute toxicity. Moreover, low-sodium sausages can be manufactured by biopolymer encapsulation of saltwort using pectin, chitosan, cellulose, and dextrin without toxicity. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Eun Young Jung
- Department of Animal Science and Technology, Chung-Ang University, Anseong-si, South Korea
| | - Da Young Lee
- Department of Animal Science and Technology, Chung-Ang University, Anseong-si, South Korea
| | - On You Kim
- Department of Animal Science and Technology, Chung-Ang University, Anseong-si, South Korea
| | - Seung Yun Lee
- Department of Animal Science and Technology, Chung-Ang University, Anseong-si, South Korea
| | - Dong Gyun Yim
- Department of Animal Science, Sangji University, Wonju, South Korea
| | - Sun Jin Hur
- Department of Animal Science and Technology, Chung-Ang University, Anseong-si, South Korea
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27
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Hirvonen J, Liljavirta J, Saarinen MT, Lehtinen MJ, Ahonen I, Nurminen P. Effect of Phytase on in Vitro Hydrolysis of Phytate and the Formation of myo-Inositol Phosphate Esters in Various Feed Materials. J Agric Food Chem 2019; 67:11396-11402. [PMID: 31537068 DOI: 10.1021/acs.jafc.9b03919] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
Phytase is commonly used as a feed enzyme in monogastric animals to increase the bioavailability of phytate phosphorus and other nutrients. The accumulation of myo-inositol phosphate intermediates during phytate degradation in various segments of the gastrointestinal tract (GIT) is poorly understood. The aim of this study was to determine the efficacy of Buttiauxella spp. phytase in degrading the phytate in corn, soybean meal, and complete corn-soybean meal diet to myo-inositol phosphate esters (IP1-IP5) and completely dephosphorylated myo-inositol rings using an in vitro model of the poultry upper GIT. Our results show that the phytase hydrolyzes phytate efficiently to small IP esters, whereas the myo-inositol level remains constant between control and phytase treatments. Although the in vitro digestion model does not incorporate all factors that govern phytate hydrolysis, it is a valuable tool for evaluating phytase efficacy at various enzyme doses and with different feed ingredients.
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Affiliation(s)
- Johanna Hirvonen
- DuPont Nutrition & Biosciences, Global Health & Nutrition Science, Danisco Sweeteners Oy , 02460 Kantvik , Finland
| | - Jenni Liljavirta
- DuPont Nutrition & Biosciences, Global Health & Nutrition Science, Danisco Sweeteners Oy , 02460 Kantvik , Finland
| | - Markku T Saarinen
- DuPont Nutrition & Biosciences, Global Health & Nutrition Science, Danisco Sweeteners Oy , 02460 Kantvik , Finland
| | - Markus J Lehtinen
- DuPont Nutrition & Biosciences, Global Health & Nutrition Science, Danisco Sweeteners Oy , 02460 Kantvik , Finland
| | | | - Päivi Nurminen
- DuPont Nutrition & Biosciences, Global Health & Nutrition Science, Danisco Sweeteners Oy , 02460 Kantvik , Finland
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28
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Brückner-Gühmann M, Vasil'eva E, Culetu A, Duta D, Sozer N, Drusch S. Oat protein concentrate as alternative ingredient for non-dairy yoghurt-type product. J Sci Food Agric 2019; 99:5852-5857. [PMID: 31206178 DOI: 10.1002/jsfa.9858] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [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: 02/22/2019] [Revised: 06/08/2019] [Accepted: 06/10/2019] [Indexed: 06/09/2023]
Abstract
BACKGROUND During the industrial production of β-glucan, a protein-rich fraction remains as a by-product. Recovery of this protein as oat protein concentrate (OPC) results in a source of cereal protein for food and improves the overall economy of the process. In this study, a yoghurt-type product is developed by lactic acid fermentation of an OPC suspension after subjection to heat treatment to assure starch gelatinization. RESULTS In detail, the process of yoghurt production involved an initial heating step to 90 °C, followed by 24 h fermentation with a starter culture consisting of Lactobacillus delbrueckii subsp. bulgaricus und Streptococcus thermophilus. The resulting yoghurt-type product was mildly sour (pH 4.2) with a certain amount of lactic acid (3.3 ± 0.2 g kg-1 ) and contained 4.9 × 106 cfu g-1 lactobacillus after 24 h fermentation. Scanning electron microscopy revealed a porous network presumably built up from the gelatinized starch fraction containing aggregated structures, between which were assumed to be aggregated oat proteins. Moreover, to a limited extent, proteolysis occurred during fermentation. Thus some of the proteolytic enzymes present in the yoghurt culture cleaved oat protein and released peptides. However, the effect on essential amino acids was small. CONCLUSION The results of this study provide a deeper knowledge into the role of starch and protein in fermented OPC yoghurts. The structure of fermented OPC verifies the applicability of oat protein as an alternative source for yoghurt-type products. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Monika Brückner-Gühmann
- Department of Food Technology and Food Material Science, Technische Universität Berlin, Berlin, Germany
| | - Elena Vasil'eva
- Department of Food Technology and Food Material Science, Technische Universität Berlin, Berlin, Germany
| | - Alina Culetu
- Department of Research and Innovation, National Institute of Research and Development for Food Bioresources - IBA Bucharest, Bucharest, Romania
| | - Denisa Duta
- Department of Research and Innovation, National Institute of Research and Development for Food Bioresources - IBA Bucharest, Bucharest, Romania
| | - Nesli Sozer
- VTT Technical Research Centre of Finland Ltd, Espoo, Finland
| | - Stephan Drusch
- Department of Food Technology and Food Material Science, Technische Universität Berlin, Berlin, Germany
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29
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Souza Filho PF, Andersson D, Ferreira JA, Taherzadeh MJ. Mycoprotein: environmental impact and health aspects. World J Microbiol Biotechnol 2019; 35:147. [PMID: 31549247 PMCID: PMC6757021 DOI: 10.1007/s11274-019-2723-9] [Citation(s) in RCA: 50] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2019] [Accepted: 09/05/2019] [Indexed: 01/01/2023]
Abstract
The term mycoprotein refers to the protein-rich food made of filamentous fungal biomass that can be consumed as an alternative to meat. In this paper, the impact caused by the substitution of animal-origin meat in the human diet for mycoprotein on the health and the environment is reviewed. Presently, mycoprotein can be found in the supermarkets of developed countries in several forms (e.g. sausages and patties). Expansion to other markets depends on the reduction of the costs. Although scarce, the results of life cycle analyses of mycoprotein agree that this meat substitute causes an environmental impact similar to chicken and pork. In this context, the use of inexpensive agro-industrial residues as substrate for mycoprotein production has been investigated. This strategy is believed to reduce the costs involved in the fungal cultivation and lower the environmental impact of both the mycoprotein and the food industry. Moreover, several positive effects in health have been associated with the substitution of meat for mycoprotein, including improvements in blood cholesterol concentration and glycemic response. Mycoprotein has found a place in the market, but questions regarding the consumer's experience on the sensory and health aspects are still being investigated.
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Affiliation(s)
- Pedro F Souza Filho
- Swedish Centre for Resource Recovery, University of Borås, Borås, Sweden.
- Laboratory of Biochemical Engineering, Chemical Engineering Department, Federal University of Rio Grande do Norte, Natal, 59078-970, Brazil.
| | - Dan Andersson
- Faculty of Caring Science, Work Life and Social Welfare, University of Borås, Borås, Sweden
| | - Jorge A Ferreira
- Swedish Centre for Resource Recovery, University of Borås, Borås, Sweden
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30
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Abstract
Nitrate and nitrite ions are used as food additives to inhibit the growth of microorganisms in cured and processed meats. Vegetables contain significant quantities of nitrate and nitrite. Actually, the vast majority of consumed nitrate and nitrite comes from natural vegetables and fruits rather than food additives. For years, the cancer risks of these two ions have been discussed, since they potentially convert into the carcinogenic nitrosamines. However, recently, these two ions have been considered essential nutrients which promote nitric oxide production and consequently help cardiovascular health. It seems that the role of these two ions in our diet is important now from a different point of view. In this review, the nitrate and nitrite contents of food products from different countries are displayed globally in order to reinterpret the risks/benefits of our consumption quotations. This review article is based on Science Citation Index (SCI) articles reported between 2008 and 2018.
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Affiliation(s)
- Zeynep Kalaycıoğlu
- Istanbul Technical University , Department of Chemistry , Maslak, Istanbul , Turkey
| | - F Bedia Erim
- Istanbul Technical University , Department of Chemistry , Maslak, Istanbul , Turkey
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31
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Ari Akin P, Miller R, Jaffe T, Koppel K, Ehmke L. Sensory profile and quality of chemically leavened gluten-free sorghum bread containing different starches and hydrocolloids. J Sci Food Agric 2019; 99:4391-4396. [PMID: 30859568 DOI: 10.1002/jsfa.9673] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/05/2018] [Revised: 03/03/2019] [Accepted: 03/04/2019] [Indexed: 06/09/2023]
Affiliation(s)
- Pervin Ari Akin
- Department of Grain Science and Industry, Kansas State University, Manhattan, KS, USA
| | - Rebecca Miller
- Department of Grain Science and Industry, Kansas State University, Manhattan, KS, USA
| | - Taylor Jaffe
- Center for Sensory Analysis and Consumer Behavior, Department of Food, Nutrition, Dietetics and Health, Kansas State University, Manhattan, KS, USA
| | - Kadri Koppel
- Center for Sensory Analysis and Consumer Behavior, Department of Food, Nutrition, Dietetics and Health, Kansas State University, Manhattan, KS, USA
| | - Laura Ehmke
- Department of Grain Science and Industry, Kansas State University, Manhattan, KS, USA
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32
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Alcalde-Eon C, Pérez-Mestre C, Ferreras-Charro R, Rivero FJ, Heredia FJ, Escribano-Bailón MT. Addition of Mannoproteins and/or Seeds during Winemaking and Their Effects on Pigment Composition and Color Stability. J Agric Food Chem 2019; 67:4031-4042. [PMID: 30892885 DOI: 10.1021/acs.jafc.8b06922] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [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: 06/09/2023]
Abstract
The increase of temperature can cause a decoupling of sugar and anthocyanin accumulation in grapes, leading to wines poor in color. Different enological techniques are nowadays under study to overcome this problem. Among them, the present study has evaluated the color and pigment composition modifications caused by the addition during Syrah winemaking of either Pedro Ximénez seeds (intended to increase chemical stability) or/and two different mannoproteins (color-protective and astringency-modulator) to increase colloidal stability. Color and pigment composition modifications were assessed from CIELAB color parameters and from HPLC-DAD-MS n results before and after cold-treatment (used to force colloidal instability). The addition of both seeds and mannoproteins increased color stability against cold and, additionally, against SO2-bleaching in the case of mannoproteins. However, the initial pigment composition and color of the samples were differently affected by these additions, being clearly affected (Δ E* ab > 3) in the cases of seeds and with the astringency-modulator mannoprotein and hardly modified with the other one.
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Affiliation(s)
- Cristina Alcalde-Eon
- Grupo de Investigación en Polifenoles, Facultad de Farmacia , University of Salamanca , Salamanca 37007 , Spain
| | - Claudia Pérez-Mestre
- Grupo de Investigación en Polifenoles, Facultad de Farmacia , University of Salamanca , Salamanca 37007 , Spain
| | - Rebeca Ferreras-Charro
- Grupo de Investigación en Polifenoles, Facultad de Farmacia , University of Salamanca , Salamanca 37007 , Spain
| | - Francisco J Rivero
- Food Color and Quality Laboratory, Facultad de Farmacia , Universidad de Sevilla , Sevilla 41004 , Spain
| | - Francisco J Heredia
- Food Color and Quality Laboratory, Facultad de Farmacia , Universidad de Sevilla , Sevilla 41004 , Spain
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33
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König W, König E, Weiss K, Tuomivirta TT, Fritze H, Elo K, Vanhatalo A, Jaakkola S. Impact of hexamine addition to a nitrite-based additive on fermentation quality, Clostridia and Saccharomyces cerevisiae in a white lupin-wheat silage. J Sci Food Agric 2019; 99:1492-1500. [PMID: 30129042 DOI: 10.1002/jsfa.9322] [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: 05/07/2018] [Revised: 07/09/2018] [Accepted: 08/08/2018] [Indexed: 06/08/2023]
Abstract
BACKGROUND Nitrite and hexamine are used as silage additives because of their adverse effects on Clostridia and Clostridia spores. The effect of sodium nitrite and sodium nitrite/hexamine mixtures on silage quality was investigated. A white lupin-wheat mixture was treated with sodium nitrite (NaHe0) (900 g t-1 forage), or mixtures of sodium nitrite (900 g t-1 ) and hexamine. The application rate of hexamine was 300 g t-1 (NaHe300) or 600 g t-1 (NaHe600). Additional treatments were the untreated control (Con), and formic acid (FA) applied at a rate of 4 L t-1 (1000 g kg-1 ). RESULTS Additives improved silage quality noticeably only by reducing silage ammonia content compared with the control. The addition of hexamine to a sodium nitrite solution did not improve silage quality compared with the solution containing sodium nitrite alone. The increasing addition of hexamine resulted in linearly rising pH values (P < 0.001) and decreasing amounts of lactic acid (P < 0.01). Sodium nitrite based additives were more effective than formic acid in preventing butyric acid formation. Additives did not restrict the growth of Saccharomyces cerevisiae compared to the control. CONCLUSION The addition of hexamine did not improve silage quality compared with a solution of sodium nitrite. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Walter König
- Department of Agricultural Sciences, University of Helsinki, Helsinki, Finland
| | - Emilia König
- Department of Agricultural Sciences, University of Helsinki, Helsinki, Finland
| | - Kirsten Weiss
- Humboldt Universität zu Berlin, Albrecht Daniel Thaer-Institute of Agricultural and Horticultural Science, Berlin, Germany
| | | | - Hannu Fritze
- Natural Resources Institute Finland, Helsinki, Finland
| | - Kari Elo
- Department of Agricultural Sciences, University of Helsinki, Helsinki, Finland
| | - Aila Vanhatalo
- Department of Agricultural Sciences, University of Helsinki, Helsinki, Finland
| | - Seija Jaakkola
- Department of Agricultural Sciences, University of Helsinki, Helsinki, Finland
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Santiago A, Ryland D, Cui S, Blewett H, Aliani M. Effect of milled flaxseed and storage conditions on sensory properties and selected bioactive compounds in banana and cinnamon muffins used in a clinical trial. J Sci Food Agric 2019; 99:831-843. [PMID: 29999194 DOI: 10.1002/jsfa.9253] [Citation(s) in RCA: 3] [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: 02/08/2018] [Revised: 05/30/2018] [Accepted: 07/04/2018] [Indexed: 06/08/2023]
Abstract
BACKGROUND Muffins containing 0, 20, and 30 g of flaxseed were developed for a randomized, controlled cross-over trial on low-density lipoprotein (LDL) cholesterol lowering. The effect of milled flaxseed and storage (-20 °C for 1 and 6 months) of banana and cinnamon muffins on sensory attribute intensities, selected physical properties, bioactive concentrations, and acceptability by two groups - clinical trial participants and consumers - was investigated. RESULTS The addition of flax increased flax aroma and flavor, sour aroma, and cohesiveness of mass and brown color, and decreased sweet aroma and flavor, banana and cinnamon aroma and flavor, springiness and mouth dryness. Alpha-linolenic acid and secoisolariciresinol diglucoside were significantly increased when flax was increased from 20 to 30 g. Clinical trial participants generally found the muffins more acceptable than the consumers. Consumers reported significantly decreased acceptability when flax at any level was added to muffins, with 30 g the least acceptable. CONCLUSIONS Muffins with 20 g flaxseed generally had higher mean acceptability values compared to muffins with 30 g. Neither flavoring nor storage at -20 °C for 6 months appreciably changed muffin attributes or acceptability. Future work will optimize the ingredients as well as the amount of flax needed to provide the required amount of bioactive to positively affect LDL cholesterol level and to produce acceptable muffins. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Amalia Santiago
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Manitoba, Canada
| | - Donna Ryland
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Manitoba, Canada
| | - Steve Cui
- Agriculture and Agri-Food Canada, Guelph Research and Development Centre, Guelph, Ontario, Canada
| | - Heather Blewett
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Manitoba, Canada
- Canadian Centre for Agri-Food Research in Health and Medicine, St Boniface Hospital Albrechtsen Research Centre, Winnipeg, Manitoba, Canada
| | - Michel Aliani
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Manitoba, Canada
- Canadian Centre for Agri-Food Research in Health and Medicine, St Boniface Hospital Albrechtsen Research Centre, Winnipeg, Manitoba, Canada
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35
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Joo YC, Ko YJ, You SK, Shin SK, Hyeon JE, Musaad AS, Han SO. Creating a New Pathway in Corynebacterium glutamicum for the Production of Taurine as a Food Additive. J Agric Food Chem 2018; 66:13454-13463. [PMID: 30516051 DOI: 10.1021/acs.jafc.8b05093] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
Taurine is a biologically and physiologically valuable food additive. However, commercial taurine production mainly relies on environmentally harmful chemical synthesis. Herein, for the first time in bacteria, we attempted to produce taurine in metabolically engineered Corynebacterium glutamicum. The taurine-producing strain was developed by introducing cs, cdo1, and csad genes. Interestingly, while the control strain could not produce taurine, the engineered strains successfully produced taurine via the newly introduced metabolic pathway. Furthermore, we investigated the effect of a deletion strain of the transcriptional repressor McbR gene on taurine production. As a result, sulfur accumulation and l-cysteine biosynthesis were reinforced by the McbR deletion strain, which further increased the taurine production by 2.3-fold. Taurine production of the final engineered strain Tau11 was higher than in other previously reported strains. This study demonstrated a potential approach for eco-friendly biosynthesis as an alternative to the chemical synthesis of a food additive.
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Affiliation(s)
- Young-Chul Joo
- Department of Biotechnology , Korea University , Seoul 02841 , Republic of Korea
| | - Young Jin Ko
- Department of Biotechnology , Korea University , Seoul 02841 , Republic of Korea
| | - Seung Kyou You
- Department of Biotechnology , Korea University , Seoul 02841 , Republic of Korea
| | - Sang Kyu Shin
- Department of Biotechnology , Korea University , Seoul 02841 , Republic of Korea
| | - Jeong Eun Hyeon
- Institute of Life Science and Natural Resources , Korea University , Seoul 02841 , Republic of Korea
| | | | - Sung Ok Han
- Department of Biotechnology , Korea University , Seoul 02841 , Republic of Korea
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Elghandour MM, Salem MZ, Greiner R, Salem AZ. Effects of natural blends of garlic and eucalypt essential oils on biogas production of four fibrous feeds at short-term of incubation in the ruminal anaerobic biosystem. J Sci Food Agric 2018; 98:5313-5321. [PMID: 29663400 DOI: 10.1002/jsfa.9070] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/01/2018] [Revised: 04/02/2018] [Accepted: 04/04/2018] [Indexed: 06/08/2023]
Abstract
BACKGROUND The present study explored the effect of garlic and/or eucalypt oils on biogas production during in vitro ruminal fermentation of four agro industry byproducts. For this, 0-180 mg oil L-1 incubation medium was added and gas volumes were recorded from 2 to 48 h of incubation. Dry matter substrate degradability and neutral as well as acid detergent fibre were determined after 72 h. RESULTS Gas production and nutrient degradability was oil type dependent. The oils enhanced (P < 0.05) biogas and asymptotic biogas production for corn stalks and oat straw, although no effect was observed on asymptotic biogas production for sorghum straw and sugarcane bagasse. Addition of both oils decreased (P < 0.05) fermentation pH for corn stalks, sorghum straw and oat straw and also increased (P < 0.05) dry matter degradability for all four byproducts. Neutral detergent fibre degradability for all byproducts was higher (P < 0.05) with garlic oil. Eucalypt oil, however, decreased (P < 0.05) neutral detergent fibre degradability for sugarcane bagasse and corn stalks, although only weak effects were observed for sorghum and oat straws. CONCLUSION With respect to ruminal biogas production, the addition of garlic oil showed better environmental effects than the addition of eucalypt oil and increasing oil concentrations resulted in enhanced fermentation characteristics. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Mona My Elghandour
- Facultad de Medicina Veterinaria y Zootecnia, Universidad Autónoma del Estado de México, Estado de México, Mexico
| | - Mohamed Zm Salem
- Forestry and Wood Technology Department, Faculty of Agriculture (EL-Shatby), Alexandria University, Alexandria, Egypt
| | - Ralf Greiner
- Department of Food Technology and Bioprocess Engineering, Max Rubner-Institut, Federal Research Institute of Food and Nutrition, Karlsruhe, Germany
| | - Abdelfattah Zm Salem
- Facultad de Medicina Veterinaria y Zootecnia, Universidad Autónoma del Estado de México, Estado de México, Mexico
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Hao S, Li S, Wang J, Zhao L, Zhang C, Huang W, Wang C. Phycocyanin Reduces Proliferation of Melanoma Cells through Downregulating GRB2/ERK Signaling. J Agric Food Chem 2018; 66:10921-10929. [PMID: 30253646 DOI: 10.1021/acs.jafc.8b03495] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [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: 06/08/2023]
Abstract
As a type of functional food additive, phycocyanin is shown to have a potential antineoplastic property. However, its underlying anticancer mechanism in melanoma cells remains unknown. We previously reported a 35S in vivo/vitro labeling analysis for dynamic proteomic (SiLAD) technology. It could exclusively detect protein synthesis rates via pulse labeling of newly expressed proteins by 35S, providing a high time-resolution method for analysis of protein variations. In the present study, we performed a time course analysis in A375 melanoma cells after phycocyanin treatment using SiLAD. Protein expression velocities were specifically visualized and their regulation modes were dynamically traced. Strikingly, novel protein synthesis patterns were discovered in the early phase of phycocyanin treatment, suggesting a possible mechanism of phycocyanin regulation. Furthermore, network analysis and phenotype experiments demonstrated that GRB2-ERK1/2 pathway was involved in phycocyanin-mediated regulation process and responsible for the proliferation suppression of melanoma cell, which could be a therapeutic target for malignant melanoma.
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Affiliation(s)
- Shuai Hao
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives , Beijing Technology and Business University , Beijing 100048 , China
| | - Shuang Li
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives , Beijing Technology and Business University , Beijing 100048 , China
| | - Jing Wang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives , Beijing Technology and Business University , Beijing 100048 , China
| | - Lei Zhao
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives , Beijing Technology and Business University , Beijing 100048 , China
| | - Chan Zhang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives , Beijing Technology and Business University , Beijing 100048 , China
| | - Weiwei Huang
- Genetron Health (Beijing) Co. Ltd, Beijing 102208 , China
| | - Chengtao Wang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives , Beijing Technology and Business University , Beijing 100048 , China
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Denardi-Souza T, Luz C, Mañes J, Badiale-Furlong E, Meca G. Antifungal effect of phenolic extract of fermented rice bran with Rhizopus oryzae and its potential use in loaf bread shelf life extension. J Sci Food Agric 2018; 98:5011-5018. [PMID: 29602173 DOI: 10.1002/jsfa.9035] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.0] [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: 12/08/2017] [Revised: 03/23/2018] [Accepted: 03/23/2018] [Indexed: 06/08/2023]
Abstract
BACKGROUND In this study the antifungal potential of a phenolic extract obtained from rice bran fermented with Rhizopus oryzae CECT 7560 and its application in the elaboration of bread was assessed. RESULTS Eighteen compounds with antifungal potential were identified by LC-ESI-qTOF-MS in the extract: organic acids, gallates and gallotannins, flavonoids, ellagic acid and benzophenone derivatives. The extract was active against strains of Fusarium, Aspergillus and Penicillium, with minimum inhibitory concentration ranging from 390 to 3100 µg mL-1 and minimum fungicidal concentration variable from 780 to 6300 µg mL-1 . The strains that were most sensitive to the phenolic extract were F. graminearum, F. culmorum, F. poae, P. roqueforti, P. expansum and A. niger. The phenolic extract added at 5 and 1 g kg-1 concentrations in the preparation of bread loaves contaminated with P. expansum produced a reduction of 0.6 and 0.7 log CFU g-1 . The bread loaves treated with calcium propionate and 10 g kg-1 of the phenolic extract evidenced an improvement in their shelf lives of 3 days. CONCLUSION The phenolic extract assessed in this study could be considered as an alternative for inhibiting toxigenic fungi and as a substitute for synthetic compounds in food preservation. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Taiana Denardi-Souza
- Laboratory for Mycotoxins and Food Science, School of Chemistry and Food, Federal University of Rio Grande - FURG, Italy Avenue 8 km, Campus Carreiros, Rio Grande, Brazil
| | - Carlos Luz
- Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Av. Vicent Andrés Estellés s/n, Burjassot, Spain
| | - Jordi Mañes
- Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Av. Vicent Andrés Estellés s/n, Burjassot, Spain
| | - Eliana Badiale-Furlong
- Laboratory for Mycotoxins and Food Science, School of Chemistry and Food, Federal University of Rio Grande - FURG, Italy Avenue 8 km, Campus Carreiros, Rio Grande, Brazil
| | - Giuseppe Meca
- Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Av. Vicent Andrés Estellés s/n, Burjassot, Spain
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DeLoid GM, Sohal IS, Lorente LR, Molina RM, Pyrgiotakis G, Stevanovic A, Zhang R, McClements DJ, Geitner NK, Bousfield DW, Ng KW, Loo SCJ, Bell DC, Brain J, Demokritou P. Reducing Intestinal Digestion and Absorption of Fat Using a Nature-Derived Biopolymer: Interference of Triglyceride Hydrolysis by Nanocellulose. ACS Nano 2018; 12:6469-6479. [PMID: 29874029 PMCID: PMC6535802 DOI: 10.1021/acsnano.8b03074] [Citation(s) in RCA: 119] [Impact Index Per Article: 19.8] [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: 05/20/2023]
Abstract
Engineered nanomaterials are increasingly added to foods to improve quality, safety, or nutrition. Here we report the ability of ingested nanocellulose (NC) materials to reduce digestion and absorption of ingested fat. In the small intestinal phase of an acellular simulated gastrointestinal tract, the hydrolysis of free fatty acids (FFA) from triglycerides (TG) in a high-fat food model was reduced by 48.4% when NC was added at 0.75% w/w to the food, as quantified by pH stat titration, and by 40.1% as assessed by fluorometric FFA assay. Furthermore, translocation of TG and FFA across an in vitro cellular model of the intestinal epithelium was significantly reduced by the presence of 0.75% w/w NC in the food (TG by 52% and FFA by 32%). Finally, in in vivo experiments, the postprandial rise in serum TG 1 h after gavage with the high fat food model was reduced by 36% when 1.0% w/w NC was administered with the food. Scanning electron microscopy and molecular dynamics studies suggest two primary mechanisms for this effect: (1) coalescence of fat droplets on fibrillar NC (CNF) fibers, resulting in a reduction of available surface area for lipase binding and (2) sequestration of bile salts, causing impaired interfacial displacement of proteins at the lipid droplet surface and impaired solubilization of lipid digestion products. Together these findings suggest a potential use for NC, as a food additive or supplement, to reduce absorption of ingested fat and thereby assist in weight loss and the management of obesity.
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Affiliation(s)
- Glen M. DeLoid
- Center for Nanotechnology and Nanotoxicology, Department of Environmental Health, Harvard T. H. Chan School of Public Health, Boston, MA 02115, USA
| | - Ikjot Singh Sohal
- Department of Biomedical Engineering & Biotechnology, University of Massachusetts Lowell, Lowell, MA, 01854, USA
| | - Laura R Lorente
- Center for Nanotechnology and Nanotoxicology, Department of Environmental Health, Harvard T. H. Chan School of Public Health, Boston, MA 02115, USA
| | - Ramon M. Molina
- Center for Nanotechnology and Nanotoxicology, Department of Environmental Health, Harvard T. H. Chan School of Public Health, Boston, MA 02115, USA
| | - Georgios Pyrgiotakis
- Center for Nanotechnology and Nanotoxicology, Department of Environmental Health, Harvard T. H. Chan School of Public Health, Boston, MA 02115, USA
| | - Ana Stevanovic
- Center for Nanotechnology and Nanotoxicology, Department of Environmental Health, Harvard T. H. Chan School of Public Health, Boston, MA 02115, USA
| | - Ruojie Zhang
- Department of Food Science, University of Massachusetts Amherst, Amherst, MA 01003, USA
| | | | - Nicholas K. Geitner
- Department of Civil and Environmental Engineering & Center for the Environmental Implications of NanoTechnology, Duke University, Durham, NC 27708, USA
| | - Douglas W. Bousfield
- Department of Chemical and Biological Engineering, University of Maine, Orono, ME 04469, USA
| | - Kee Woei Ng
- School of Materials Science and Engineering, Nanyang Technological University, Singapore 639798
| | - Say Chye Joachim Loo
- School of Materials Science and Engineering, Nanyang Technological University, Singapore 639798
| | - David C. Bell
- School of Engineering and Applied Sciences, Harvard University, Cambridge, MA, 02138, USA
| | - Joseph Brain
- Center for Nanotechnology and Nanotoxicology, Department of Environmental Health, Harvard T. H. Chan School of Public Health, Boston, MA 02115, USA
| | - Philip Demokritou
- Center for Nanotechnology and Nanotoxicology, Department of Environmental Health, Harvard T. H. Chan School of Public Health, Boston, MA 02115, USA
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Monjazeb Marvdashti L, Abdolshahi A, Hedayati S, Sharifi-Rad M, Iriti M, Salehi B, Sharifi-Rad J. Pullulan gum production from low-quality fig syrup using Aureobasidium pullulans. Cell Mol Biol (Noisy-le-grand) 2018; 64:22-26. [PMID: 29981680] [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] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2018] [Accepted: 07/04/2018] [Indexed: 06/08/2023]
Abstract
Pullulan is an important polysaccharide with several potential applications in food science, pharmaceutical and cosmetic industries, but high costs of pullulan production are the main limitation for commercial utilization. Therefore, a cost-effective process for pullulan production was developed using fig syrup as an exclusive nutrient source. In particular, the feasibility of using low quality fig syrup as a supplemental substrate for pullulan gum production by Aureobasidium pullulans was investigated. Fermentation was carried out over a range of fig syrup and sucrose degrees Brix (5-15%). Maximum pullulan gum production was observed after 96h using 12.5% fig syrup, yielding approximately14.06 g/L. This value of pullulan production (14.06 g/L) was higher than the amount of pullulan produced using sucrose as substrate (5.01 g/L). In conclusion, fig syrup was an effective substrate for pullulan production by Aureobasidium pullulans, and, therefore, this byproduct deserves attention for the cost-effective and environmentally friendly pullulan production.
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Affiliation(s)
| | - Anna Abdolshahi
- Food Safety Research Center (salt), Semnan University of Medical Sciences, Semnan, Iran
| | - Sara Hedayati
- Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran
| | - Mehdi Sharifi-Rad
- Department of Medical Parasitology, Zabol University of Medical Sciences, Zabol, Iran
| | - Marcello Iriti
- Department of Agricultural and Environmental Sciences, Milan State University, via G. Celoria 2, Milan 20133, Italy
| | - Bahare Salehi
- Medical Ethics and Law Research Center, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Javad Sharifi-Rad
- Phytochemistry Research Center, Shahid Beheshti University of Medical Sciences, Tehran, Iran
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Pérez-Ramírez IF, Becerril-Ocampo LJ, Reynoso-Camacho R, Herrera MD, Guzmán-Maldonado SH, Cruz-Bravo RK. Cookies elaborated with oat and common bean flours improved serum markers in diabetic rats. J Sci Food Agric 2018; 98:998-1007. [PMID: 28718519 DOI: 10.1002/jsfa.8548] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [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: 05/15/2017] [Revised: 07/11/2017] [Accepted: 07/11/2017] [Indexed: 06/07/2023]
Abstract
BACKGROUND Common beans have been associated with anti-diabetic effects, due to its high content of bioactive compounds. Nevertheless, its consumption has decreased worldwide. Therefore, there is an increasing interest in the development of novel functional foods elaborated with common beans. The aim of this study was to evaluate the anti-diabetic effect of oat-bean flour cookies, and to analyze its bioactive composition, using commercial oat-wheat cookies for comparative purposes. RESULTS Oat-bean cookies (1.2 g kg-1 ) slightly decreased serum glucose levels (∼1.1-fold) and increased insulin levels (∼1.2-fold) in diabetic rats, reducing the hyperglycemic peak in healthy rats (∼1.1-fold). Oat-bean cookies (0.8 and 1.2 g kg-1 ) exerted a greater hypolipidemic effect than commercial oat-wheat cookies (1.2 g kg-1 ), as observed in decreased serum triglycerides and low-density lipoprotein cholesterol. Furthermore, the supplementation with 1.2 g kg-1 oat-bean cookies decreased atherogenic index and serum C-reactive protein levels, suggesting their cardioprotective potential. The beneficial effect of oat-bean cookies was associated with their high content of dietary fiber and galacto oligosaccharides, as well as chlorogenic acid, rutin, protocatechuic acid, β-sitosterol and soyasaponins. CONCLUSION These results suggest that common beans can be used as functional ingredients for the elaboration of cookies with anti-diabetic effects. © 2017 Society of Chemical Industry.
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Affiliation(s)
| | | | | | - Mayra D Herrera
- Instituto Nacional de Investigaciones Forestales, Agrícolas y Pecuarias (INIFAP), Campus Zacatecas, Campo Experimental Zacatecas, Calera, México
| | - S Horacio Guzmán-Maldonado
- Instituto Nacional de Investigaciones Forestales, Agrícolas y Pecuarias (INIFAP), Campo Experimental Bajío, Celaya, México
| | - Raquel K Cruz-Bravo
- Instituto Nacional de Investigaciones Forestales, Agrícolas y Pecuarias (INIFAP), Campus Zacatecas, Campo Experimental Zacatecas, Calera, México
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Stephan A, Hahn-Löbmann S, Rosche F, Buchholz M, Giritch A, Gleba Y. Simple Purification of Nicotiana benthamiana-Produced Recombinant Colicins: High-Yield Recovery of Purified Proteins with Minimum Alkaloid Content Supports the Suitability of the Host for Manufacturing Food Additives. Int J Mol Sci 2017; 19:E95. [PMID: 29286298 PMCID: PMC5796045 DOI: 10.3390/ijms19010095] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2017] [Revised: 12/20/2017] [Accepted: 12/22/2017] [Indexed: 12/04/2022] Open
Abstract
Colicins are natural non-antibiotic bacterial proteins with a narrow spectrum but an extremely high antibacterial activity. These proteins are promising food additives for the control of major pathogenic Shiga toxin-producing E. coli serovars in meats and produce. In the USA, colicins produced in edible plants such as spinach and leafy beets have already been accepted by the U. S. Food and Drug Administration (FDA) and U. S. Department of Agriculture (USDA) as food-processing antibacterials through the GRAS (generally recognized as safe) regulatory review process. Nicotiana benthamiana, a wild relative of tobacco, N. tabacum, has become the preferred production host plant for manufacturing recombinant proteins-including biopharmaceuticals, vaccines, and biomaterials-but the purification procedures that have been employed thus far are highly complex and costly. We describe a simple and inexpensive purification method based on specific acidic extraction followed by one chromatography step. The method provides for a high recovery yield of purified colicins, as well as a drastic reduction of nicotine to levels that could enable the final products to be used on food. The described purification method allows production of the colicin products at a commercially viable cost of goods and might be broadly applicable to other cost-sensitive proteins.
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Affiliation(s)
- Anett Stephan
- Nomad Bioscience GmbH, Biozentrum Halle, D-06120 Halle (Saale), Germany.
| | | | - Fred Rosche
- Fraunhofer Institute for Cell Therapy and Immunology, Department for Drug Design and Target Validation, D-06120 Halle (Saale), Germany.
| | - Mirko Buchholz
- Fraunhofer Institute for Cell Therapy and Immunology, Department for Drug Design and Target Validation, D-06120 Halle (Saale), Germany.
| | - Anatoli Giritch
- Nomad Bioscience GmbH, Biozentrum Halle, D-06120 Halle (Saale), Germany.
| | - Yuri Gleba
- Nomad Bioscience GmbH, Biozentrum Halle, D-06120 Halle (Saale), Germany.
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Xing G, Rui X, Wang D, Liu M, Chen X, Dong M. Effect of Fermentation pH on Protein Bioaccessibility of Soymilk Curd with Added Tea Polyphenols As Assessed by in Vitro Gastrointestinal Digestion. J Agric Food Chem 2017; 65:11125-11132. [PMID: 29185340 DOI: 10.1021/acs.jafc.7b04456] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
The aim of this study was to compare the effect of fermentation pH on protein bioaccessibility of four soymilk curds enriched with tea polyphenols (TP). The curds were generated by fermentation with Weissella hellenica D1501 and the fermentation terminated at different pH values, namely at pH 5.7, 5.4, 5.1, and 4.8 (SMTP-5.7, SMTP-5.4, SMTP-5.1, SMTP-4.8). Particle-size distribution, soluble protein content, gel electrophoresis, and peptides content were monitored at oral, gastric, and intestinal levels. Results showed that SMTP-4.8 was the matrix most resistant to protein digestion in the gastric phase according to the soluble protein content. Similar particle size distribution and protein degradation patterns were observed for these curds in gastric and intestinal phase. However, there was a significant difference (P < 0.05) in the content of small peptides (<10 kDa) at the end of intestinal digestion among the four curds. Overall, terminating fermentation at pH 5.4-5.7 of soymilk curds enriched with TP is recommended.
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Affiliation(s)
- Guangliang Xing
- College of Food Science and Technology, Nanjing Agricultural University , Nan Jing, Jiangsu, PRC
| | - Xin Rui
- College of Food Science and Technology, Nanjing Agricultural University , Nan Jing, Jiangsu, PRC
| | - Dan Wang
- College of Food Science and Technology, Nanjing Agricultural University , Nan Jing, Jiangsu, PRC
| | - Mei Liu
- College of Food Science and Technology, Nanjing Agricultural University , Nan Jing, Jiangsu, PRC
| | - Xiaohong Chen
- College of Food Science and Technology, Nanjing Agricultural University , Nan Jing, Jiangsu, PRC
| | - Mingsheng Dong
- College of Food Science and Technology, Nanjing Agricultural University , Nan Jing, Jiangsu, PRC
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Nagarajappa V, Battula SN. Effect of fortification of milk with omega-3 fatty acids, phytosterols and soluble fibre on the sensory, physicochemical and microbiological properties of milk. J Sci Food Agric 2017; 97:4160-4168. [PMID: 28233313 DOI: 10.1002/jsfa.8286] [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] [Received: 09/19/2016] [Revised: 01/16/2017] [Accepted: 02/19/2017] [Indexed: 06/06/2023]
Abstract
BACKGROUND The effect of the addition of flaxseed oil (FO), phytosterols (PS) and polydextrose (PDX) on the physicochemical and sensory properties of milk was investigated, as they are known to impart health benefits. RESULTS For incorporating PS, a hydrophobic substance, FO and milk fat (MF) as an oil source, an emulsifier (DATEM) and PDX solution as an aqueous medium were used for the preparation of emulsion. Three emulsion formulations A (8 g PS, 8 g FO, 20 g PDX, 6 g MF), B (10 g PS, 10 g FO, 20 g PDX, 4 g MF) and C (12 g PS, 12 g FO, 20 g PDX, 2 g MF) were prepared and added individually to milk at a level of 50 g kg-1 . Based on sensory evaluation, formulation B was selected for fortification of milk. The fortified milk kept well at refrigerated temperature for 1 week, and changes in sensory, physicochemical and microbiological properties were comparable to those of control milk. The level of fortificants did not decrease in the milk after 1 week of storage. CONCLUSION An emulsion containing FO, PS and PDX could successfully serve as a potential delivery system for enhancing the nutritional and therapeutic potential of milk. © 2017 Society of Chemical Industry.
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Affiliation(s)
- Veena Nagarajappa
- Dairy Chemistry Department, National Dairy Research Institute, Southern Regional Station, Bengaluru, India
- Dairy Chemistry Department, College of Dairy Science and Technology, GADVASU, Ludhiana, India
| | - Surendra Nath Battula
- Dairy Chemistry Department, National Dairy Research Institute, Southern Regional Station, Bengaluru, India
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Niu C, Yang P, Luo H, Huang H, Wang Y, Yao B. Engineering of Yersinia Phytases to Improve Pepsin and Trypsin Resistance and Thermostability and Application Potential in the Food and Feed Industry. J Agric Food Chem 2017; 65:7337-7344. [PMID: 28752758 DOI: 10.1021/acs.jafc.7b02116] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
Susceptibility to proteases usually limits the application of phytase. We sought to improve the pepsin and trypsin resistance of YeAPPA from Yersinia enterocolitica and YkAPPA from Y. kristensenii by optimizing amino acid polarity and charge. The predicted pepsin/trypsin cleavage sites F89/K226 in pepsin/trypsin-sensitive YeAPPA and the corresponding sites (F89/E226) in pepsin-sensitive but trypsin-resistant YkAPPA were substituted with S and H, respectively. Six variants were produced in Pichia pastoris for catalytic and biochemical characterization. F89S, E226H, and F89S/E226H elevated pepsin resistance and thermostability and K226H and F89S/K226H improved pepsin and trypsin resistance and stability at 60 °C and low pH. All the variants increased the ability of the proteins to hydrolyze phytate in corn meal by 2.6-14.9-fold in the presence of pepsin at 37 °C and low pH. This study developed a genetic manipulation strategy specific for pepsin/trypsin-sensitive phytases that can improve enzyme tolerance against proteases and heat and benefit the food and feed industry in a cost-effective way.
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Affiliation(s)
- Canfang Niu
- National Engineering Research Center of Biological Feed, Key Laboratory for Feed Biotechnology of the Ministry of Agriculture, Feed Research Institute, Chinese Academy of Agricultural Sciences , Beijing 100081, People's Republic of China
| | - Peilong Yang
- National Engineering Research Center of Biological Feed, Key Laboratory for Feed Biotechnology of the Ministry of Agriculture, Feed Research Institute, Chinese Academy of Agricultural Sciences , Beijing 100081, People's Republic of China
| | - Huiying Luo
- National Engineering Research Center of Biological Feed, Key Laboratory for Feed Biotechnology of the Ministry of Agriculture, Feed Research Institute, Chinese Academy of Agricultural Sciences , Beijing 100081, People's Republic of China
| | - Huoqing Huang
- National Engineering Research Center of Biological Feed, Key Laboratory for Feed Biotechnology of the Ministry of Agriculture, Feed Research Institute, Chinese Academy of Agricultural Sciences , Beijing 100081, People's Republic of China
| | - Yaru Wang
- National Engineering Research Center of Biological Feed, Key Laboratory for Feed Biotechnology of the Ministry of Agriculture, Feed Research Institute, Chinese Academy of Agricultural Sciences , Beijing 100081, People's Republic of China
| | - Bin Yao
- National Engineering Research Center of Biological Feed, Key Laboratory for Feed Biotechnology of the Ministry of Agriculture, Feed Research Institute, Chinese Academy of Agricultural Sciences , Beijing 100081, People's Republic of China
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Reyer H, Zentek J, Männer K, Youssef IMI, Aumiller T, Weghuber J, Wimmers K, Mueller AS. Possible Molecular Mechanisms by Which an Essential Oil Blend from Star Anise, Rosemary, Thyme, and Oregano and Saponins Increase the Performance and Ileal Protein Digestibility of Growing Broilers. J Agric Food Chem 2017; 65:6821-6830. [PMID: 28722406 DOI: 10.1021/acs.jafc.7b01925] [Citation(s) in RCA: 33] [Impact Index Per Article: 4.7] [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
Phytogenic feed additives represent a potential alternative to antibiotics with attributed health and growth-promoting effects. Chickens supplemented with an essential oil blend, a Quillaja saponin blend, or a combination of both phytogenic preparations showed a comprehensively and significantly improved apparent ileal digestibility of crude protein and amino acids compared to control birds. Accordingly, holistic transcriptomic analyses of jejunum and liver samples indicated alterations of macromolecule transporters and processing pathways likely culminating in an increased uptake and metabolizing of carbohydrates and fatty acids. Complementary analyses in Caco-2 showed a significant increase in transporter recruitment to the membrane (SGLT1 and PEPT1) after addition of essential oils and saponins. Although the penetrance of effects differed for the used phytogenic feed additives, the results indicate for an overlapping mode of action including local effects at the intestinal border and systemic alterations of macronutrient metabolism resulting in an improved performance of broilers.
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Affiliation(s)
- Henry Reyer
- Leibniz Institute for Farm Animal Biology (FBN), Institute for Genome Biology , Wilhelm-Stahl-Allee 2, 18196 Dummerstorf, Germany
| | - Jürgen Zentek
- Department of Veterinary Medicine, Institute of Animal Nutrition, Free University of Berlin , 14195 Berlin, Germany
| | - Klaus Männer
- Department of Veterinary Medicine, Institute of Animal Nutrition, Free University of Berlin , 14195 Berlin, Germany
| | - Ibrahim M I Youssef
- Department of Veterinary Medicine, Institute of Animal Nutrition, Free University of Berlin , 14195 Berlin, Germany
- Department of Nutrition and Clinical Nutrition, Faculty of Veterinary Medicine, Beni-Suef University , Beni-Suef 62511, Egypt
| | | | - Julian Weghuber
- Institute for Food Technology and Nutritional Sciences, University of Applied Sciences Upper Austria , 4600 Wels, Austria
| | - Klaus Wimmers
- Leibniz Institute for Farm Animal Biology (FBN), Institute for Genome Biology , Wilhelm-Stahl-Allee 2, 18196 Dummerstorf, Germany
- Faculty of Agricultural and Environmental Sciences, University Rostock , 18059 Rostock, Germany
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Yuan CW, Huang JT, Chen CC, Tang PC, Huang JW, Lin JJ, Huang SY, Chen SE. Evaluation of Efficacy and Toxicity of Exfoliated Silicate Nanoclays as a Feed Additive for Fumonisin Detoxification. J Agric Food Chem 2017; 65:6564-6571. [PMID: 28712299 DOI: 10.1021/acs.jafc.7b02224] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [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 efficacy of nanosilicate clay platelets (NSCP), exfoliated silicates from natural montmorillonites, as a feed additive for ameliorating fumonisin B1 (FB1) toxicosis was evaluated. Toxicological mechanisms by NSCP were examined through proteomic and biochemical analyses. Dietary supplementation with NSCP at a low level of 40 mg/kg of feed improved growth performances in chickens with respect to FB1 toxicosis. Other issues of ameliorated symptoms including serum and/or hepatic aspartate aminotransferase activity, oxidative stress indicators, and sphinganine/sphingosine ratio, a hallmark of FB1 toxicosis, were considered. Chickens with NSCP inclusion alone at 1000 mg/kg of feed exhibited no changes in hepatic histology, oxidative status, and serum parameters and even had a higher feed intake. Proteomic analysis with liver tissues identified 45 distinct proteins differentially affected by FB1 and/or NSCP, in which proteins involved in thiol metabolism and redox regulation, glycolysis, carcinogenesis, and detoxification by glutathione S-transferase were promoted by FB1, whereas NSCP caused differential changes of protein abundances related to methionine/cysteine and choline/glycine interconversion for glutathione synthesis, redox regulation by peroxiredoxin, toxin/metabolite delivery by albumin, glycolysis, tricarboxylic acid cycle, adenosine triphosphate (ATP) synthesis, and chaperon escort for endoplasmic reticulum stress relief. Functional analyses confirmed the enhancement of hepatic metabolic processes for ATP and NAD(P)H production to meet the need for detoxification, antioxidative defense, and toxin/metabolite clearance by FB1 or NSCP ingestion. On the basis of the amelioration of FB1 toxicosis, global profile of hepatic protein expressions, and validated toxicological mechanisms, NSCP were concluded as a safe and effective agent for FB1 detoxification.
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Affiliation(s)
| | | | | | | | | | - Jiang-Jen Lin
- Institute of Polymer Science and Engineering, National Taiwan University , Taipei 10617, Taiwan
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Cheng Y, Chen Y, Li X, Yang W, Wen C, Kang Y, Wang A, Zhou Y. Effects of synbiotic supplementation on growth performance, carcass characteristics, meat quality and muscular antioxidant capacity and mineral contents in broilers. J Sci Food Agric 2017; 97:3699-3705. [PMID: 28111775 DOI: 10.1002/jsfa.8230] [Citation(s) in RCA: 33] [Impact Index Per Article: 4.7] [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: 08/08/2016] [Revised: 12/28/2016] [Accepted: 01/17/2017] [Indexed: 06/06/2023]
Abstract
BACKGROUND The present study aimed to investigate the effects of dietary synbiotic supplementation on growth performance, carcass composition, meat quality and muscular antioxidant capacity, and mineral contents in broilers. Accordingly, 96 day-old male broiler chicks (Arbor Acres Plus; Aviagen, Huntsville, AL, USA) were randomly allocated to two groups, and each group consisted of six replicates with eight chicks each. Birds were fed a corn-soybean meal basal diet supplemented with either 0 or 1.5 g kg-1 synbiotic, consisting of probiotics (Bacillus subtilis, Bacillus licheniformis and Clostridium butyricum) and prebiotics (yeast cell wall and xylooligosaccharide) from 1 to 42 days of age. RESULTS Compared with the control group, supplementation with a synbiotic increased average daily gain (P < 0.05) but reduced feed/gain ratio (P < 0.01) in broilers from 1 to 42 days of age. Similalrly, dietary synbiotic inclusion increased breast yield (P < 0.05) but decreased abdominal fat (P < 0.01) in broilers. The breast muscle pH value at 24 h postmortem in broilers was elevated with the incorporation of synbiotic (P < 0.05). By contrast, synbiotic supplementation lowered the cooking loss during heat treatment in a water bath, malondialdehyde content, and total Cr content in the thigh muscle in broilers (P < 0.05). CONCLUSION Dietary synbiotic supplementation into the diet of broilers may be an effective method for improving growth performance and carcass compositions, resulting in the production of meat with a favorable quality and oxidative stability. © 2017 Society of Chemical Industry.
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Affiliation(s)
- Yefei Cheng
- College of Animal Science and Technology, Nanjing Agricultural University, Nanjing, PR China
| | - Yueping Chen
- College of Animal Science and Technology, Nanjing Agricultural University, Nanjing, PR China
| | - Xiaohan Li
- College of Animal Science and Technology, Nanjing Agricultural University, Nanjing, PR China
| | - Weili Yang
- College of Animal Science and Technology, Nanjing Agricultural University, Nanjing, PR China
| | - Chao Wen
- College of Animal Science and Technology, Nanjing Agricultural University, Nanjing, PR China
| | - Yuru Kang
- Center of Eco-material and Green Chemistry, Lanzhou Institute of Chemical Physics, Chinese Academy of Sciences, Lanzhou, PR China
- R&D Center of Xuyi Palygorskite Applied Technology, Lanzhou Institute of Chemical Physics, Chinese Academy of Sciences, Xuyi, PR China
| | - Aiqin Wang
- Center of Eco-material and Green Chemistry, Lanzhou Institute of Chemical Physics, Chinese Academy of Sciences, Lanzhou, PR China
- R&D Center of Xuyi Palygorskite Applied Technology, Lanzhou Institute of Chemical Physics, Chinese Academy of Sciences, Xuyi, PR China
| | - Yanmin Zhou
- College of Animal Science and Technology, Nanjing Agricultural University, Nanjing, PR China
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50
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Park N, Lee TK, Nguyen TTH, An EB, Kim NM, You YH, Park TS, Kim D. The effect of fermented buckwheat on producing l-carnitine- and γ-aminobutyric acid (GABA)-enriched designer eggs. J Sci Food Agric 2017; 97:2891-2897. [PMID: 27790703 DOI: 10.1002/jsfa.8123] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.0] [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: 08/04/2016] [Revised: 10/25/2016] [Accepted: 10/25/2016] [Indexed: 06/06/2023]
Abstract
BACKGROUND The potential of fermented buckwheat as a feed additive was studied to increase l-carnitine and γ-aminobutyric acid (GABA) in designer eggs. Buckwheat contains high levels of lysine, methionine and glutamate, which are precursors for the synthesis of l-carnitine and GABA. Rhizopus oligosporus was used for the fermentation of buckwheat to produce l-carnitine and GABA that exert positive effects such as enhanced metabolism, antioxidant activities, immunity and blood pressure control. RESULTS A novel analytical method for simultaneously detecting l-carnitine and GABA was developed using liquid chromatography/mass spectrometry (LC/MS) and LC/MS/MS. The fermented buckwheat extract contained 4 and 34 times more l-carnitine and GABA respectively compared with normal buckwheat. Compared with the control, the fermented buckwheat extract-fed group showed enriched l-carnitine (13.6%) and GABA (8.4%) in the yolk, though only l-carnitine was significantly different (P < 0.05). Egg production (9.4%), albumen weight (2.1%) and shell weight (5.8%) were significantly increased (P < 0.05). There was no significant difference in yolk weight, and total cholesterol (1.9%) and triglyceride (4.9%) in the yolk were lowered (P < 0.05). CONCLUSION Fermented buckwheat as a feed additive has the potential to produce l-carnitine- and GABA-enriched designer eggs with enhanced nutrition and homeostasis. These designer eggs pose significant potential to be utilized in superfood production and supplement industries. © 2016 Society of Chemical Industry.
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Affiliation(s)
- Namhyeon Park
- Graduate School of International Agricultural Technology, Seoul National University, Pyeongchang-gun, Gangwon-do, 25354, Korea
| | - Tae-Kyung Lee
- Graduate School of International Agricultural Technology, Seoul National University, Pyeongchang-gun, Gangwon-do, 25354, Korea
| | - Thi Thanh Hanh Nguyen
- Institute of Food Industrialization, Institutes of Green Bio Science & Technology, Seoul National University, Pyeongchang-gun, Gangwon-do, 25354, Korea
| | - Eun-Bae An
- Graduate School of International Agricultural Technology, Seoul National University, Pyeongchang-gun, Gangwon-do, 25354, Korea
| | - Nahyun M Kim
- Section of Neurobiology, Department of Biological Sciences, University of Southern California, Los Angeles, CA, 90089, USA
| | - Young-Hyun You
- Microorganism Resources Division, National Institute of Biological Resources, Incheon, 22689, Korea
| | - Tae-Sub Park
- Graduate School of International Agricultural Technology, Seoul National University, Pyeongchang-gun, Gangwon-do, 25354, Korea
| | - Doman Kim
- Graduate School of International Agricultural Technology, Seoul National University, Pyeongchang-gun, Gangwon-do, 25354, Korea
- Institute of Food Industrialization, Institutes of Green Bio Science & Technology, Seoul National University, Pyeongchang-gun, Gangwon-do, 25354, Korea
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