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Purnawita W, Rahayu WP, Lioe HN, Nurjanah S, Wahyudi ST. Potential molecular mechanism of reuterin on the inhibition of Aspergillus flavus conidial germination: An in silico study. J Food Sci 2024; 89:1167-1186. [PMID: 38193164 DOI: 10.1111/1750-3841.16904] [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: 09/11/2023] [Revised: 11/28/2023] [Accepted: 12/08/2023] [Indexed: 01/10/2024]
Abstract
Reuterin is a natural antifungal agent derived from certain strains of Limosilactobacillus reuteri. Our previous study revealed that 6 mM reuterin inhibited completely the conidial germination of aflatoxigenic Aspergillus flavus. This study investigated the potential molecular mechanism of reuterin in inhibiting A. flavus conidial germination, which was pre-assumed that it correlated to the inhibition of some essential enzyme activity involved in conidial germination, specifically 1,3-β-glucan synthase, chitin synthase, and catalases (catalase, bifunctional catalase-peroxidase, and spore-specific catalase). The complex of 1,3-β-glucan synthase and chitin synthase with reuterin had a lower binding affinity than that with the substrate. Conversely, the complex of catalases with reuterin had a higher binding affinity than that with the substrate. It was suggested that 1,3-β-glucan synthase and chitin synthase tended to bind the substrate rather than bind reuterin. In contrast, catalases tended to bind reuterin rather than bind the substrate. Therefore, reuterin could be a potential inhibitor of catalases but may not be an inhibitor of 1,3-β-glucan synthase and chitin synthase. In this in silico study, we predicted that the potential molecular mechanism of reuterin in inhibiting A. flavus conidial germination was due to the inhibition of catalases activities by competitively binding to the enzymes active sites, thus resulting in the accumulation of reactive oxygen species in cells, leading to cells damage. PRACTICAL APPLICATION: This in silico study revealed that reuterin is a potential inhibitor of catalases in A. flavus, thereby interfering with the antioxidant system during conidial germination. This finding shows that reuterin can be used as an antifungal agent in food or agricultural products, inhibiting conidial germination completely.
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Affiliation(s)
- Widiati Purnawita
- Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology, IPB University (Bogor Agricultural University), Bogor, Indonesia
| | - Winiati Pudji Rahayu
- Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology, IPB University (Bogor Agricultural University), Bogor, Indonesia
- Southeast Asian Food and Agricultural Science and Technology (SEAFAST) Center, IPB University (Bogor Agricultural University), Bogor, Indonesia
| | - Hanifah Nuryani Lioe
- Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology, IPB University (Bogor Agricultural University), Bogor, Indonesia
- Southeast Asian Food and Agricultural Science and Technology (SEAFAST) Center, IPB University (Bogor Agricultural University), Bogor, Indonesia
| | - Siti Nurjanah
- Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology, IPB University (Bogor Agricultural University), Bogor, Indonesia
- Southeast Asian Food and Agricultural Science and Technology (SEAFAST) Center, IPB University (Bogor Agricultural University), Bogor, Indonesia
| | - Setyanto Tri Wahyudi
- Southeast Asian Food and Agricultural Science and Technology (SEAFAST) Center, IPB University (Bogor Agricultural University), Bogor, Indonesia
- Tropical Biopharmaca Research Center, IPB University (Bogor Agricultural University), Bogor, Indonesia
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Mahara FA, Nuraida L, Lioe HN, Nurjanah S. Hypothetical Regulation of Folate Biosynthesis and Strategies for Folate Overproduction in Lactic Acid Bacteria. Prev Nutr Food Sci 2023; 28:386-400. [PMID: 38188086 PMCID: PMC10764224 DOI: 10.3746/pnf.2023.28.4.386] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2023] [Revised: 09/18/2023] [Accepted: 09/18/2023] [Indexed: 01/09/2024] Open
Abstract
Folate (vitamin B9) is an essential nutrient for cell metabolism, especially in pregnant women; however, folate deficiency is a major global health issue. To address this issue, folate-rich fermented foods have been used as alternative sources of natural folate. Lactic acid bacteria (LAB), which are commonly involved in food fermentation, can synthesize and excrete folate into the medium, thereby increasing folate levels. However, screening for folate-producing LAB strains is necessary because this ability is highly dependent on the bacterial strain. Some strains of LAB consume folate, and their presence in a fermentation mix can lower the folate levels of the final product. Since microorganisms efficiently regulate folate biosynthesis to meet their growth needs, some strains of folate-producing LAB can deplete folate levels if folate is available in the media. Such folate-efficient producers possess a feedback inhibition mechanism that downregulates folate biosynthesis. Therefore, the application of folate-overproducing strains may be a key strategy for increasing folate levels in media with or without available folate. Many studies have been conducted to screen folate-producing bacteria, but very few have focused on the identification of overproducers. This is probably because of the limited understanding of the regulation of folate biosynthesis in LAB. In this review, we discuss the roles of folate-biosynthetic genes and their contributions to the ability of LAB to synthesize and regulate folate. In addition, we present various hypotheses regarding the regulation of the feedback inhibition mechanism of folate-biosynthetic enzymes and discuss strategies for obtaining folate-overproducing LAB strains.
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Affiliation(s)
- Fenny Amilia Mahara
- Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology, IPB University (Bogor Agricultural University), Bogor 16680, Indonesia
| | - Lilis Nuraida
- Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology, IPB University (Bogor Agricultural University), Bogor 16680, Indonesia
- Southeast Asian Food and Agricultural Science and Technology (SEAFAST) Center, IPB University (Bogor Agricultural University), Bogor 16680, Indonesia
| | - Hanifah Nuryani Lioe
- Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology, IPB University (Bogor Agricultural University), Bogor 16680, Indonesia
| | - Siti Nurjanah
- Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology, IPB University (Bogor Agricultural University), Bogor 16680, Indonesia
- Southeast Asian Food and Agricultural Science and Technology (SEAFAST) Center, IPB University (Bogor Agricultural University), Bogor 16680, Indonesia
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Mahara FA, Nuraida L, Lioe HN, Nurjanah S. The Occurrence of Folate Biosynthesis Genes in Lactic Acid Bacteria from Different Sources. Food Technol Biotechnol 2023. [DOI: 10.17113/ftb.61.02.23.7929] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/29/2023] Open
Abstract
Research background. Lactic acid bacteria (LAB) are known to produce folate. However, this ability is highly strain-dependent. Folate synthesis in specific LAB strains is affected by the availability of folate, which can be consumed by LAB under certain conditions. Moreover, differences in folate synthesis capabilities are related to the presence of folate biosynthesis-related genes and regulation of this pathway.
Experimental approach. As basic information to better understand the regulation of folate biosynthesis between LAB species and strains, folate biosynthetic genes were screened and identified in folate-producing and non-folate-producing LAB isolates from various local food sources in Indonesia. The extracellular folate productivity levels of the isolates were analyzed using high-performance liquid chromatography with a diode array detector (HPLC-DAD).
Result and conclusions. Eleven of the thirteen LAB isolates tested had all of the eight genes involved in folate biosynthesis (folE, folQ, folB, folK, folP, folC1, folA, and folC2). Furthermore, these isolates produced extracellular folate ranging from 10.37 to 31.10 µg/mL. In contrast, two non-folate-producing isolates lacked several folate biosynthetic genes, such as folQ, folP, and folA, and possibly corresponded to their inability to synthesize folate de novo. Phylogenetic tree construction revealed that the folate biosynthetic genes (excluding folK and folP) from six distinct species of folate-producing LAB isolates were monophyletic with homologous genes from other LAB species in the database.
Novelty and scientific contribution. In this study, the distribution of folate biosynthetic genes in various LAB species was determined. The findings from this research support the use of folate biosynthesis marker genes in the genotypic screening for folate-producing LAB.
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Astuti RM, Palupi NS, Suhartono MT, Kusumaningtyas E, Lioe HN. Effect of processing treatments on the allergenicity of nuts and legumes: A meta-analysis. J Food Sci 2023; 88:28-56. [PMID: 36444520 DOI: 10.1111/1750-3841.16381] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2022] [Revised: 10/10/2022] [Accepted: 10/19/2022] [Indexed: 11/30/2022]
Abstract
The effective food processing to reduce nuts and legumes allergenicity could not be easily and directly concluded from reading a few published reports. Therefore, we conducted a meta-analysis to investigate this issue. A literature search was conducted in eight electronic databases from January 2000 to June 11, 2021. The primary outcome of interest was the allergenicity of processed nuts or legumes determined by enzyme-linked immunosorbent assay from in vitro studies. Data with the standardized mean difference (SMD) of 95% confidence interval (CI) were pooled using a random-effect model by RevMan 5.4 software. Heterogeneity was assessed using Cochran's Q (PQ ) and I2 tests. The search strategy identified 18,793 articles. However, only 61 studies met the inclusion criteria and were included in this meta-analysis. There were 21 and 15 types of respective single and combined food processing treatments analyzed for their effects on reducing allergenicity. In single processing treatment, the extrusion and fermentation had the largest reduction in allergenicity, considering their SMD value, that is, -20.19 (95% CI: -22.22 to -18.17; the certainty of evidence: moderate) and -20.8 (95% CI: -24.10 to -17.50; the certainty of evidence: moderate), respectively. Whereas in the combination, the treatment of fermentation followed by proteolytic hydrolysis showed the most significant reduction (SMD: -53.34; 95% CI: -70.18 to -36.5) and the evidence quality of this treatment was considered moderate. In conclusion, these three food processing methods showed a desirable impact in reducing nuts or legumes allergenicity. PRACTICAL APPLICATION: Nuts and legumes play an essential role as protein sources in food consumption worldwide, but they usually contain allergens. Our study has investigated the food processing methods that effectively reduce their allergenicity by meta-analysis. The result gives valuable information for further laboratory investigation on allergens and can be used by food industries in providing foods from nuts and legumes with lower allergenicity.
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Affiliation(s)
- Rizki Maryam Astuti
- Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology, IPB University, Bogor, Indonesia.,Department of Food Science and Technology, Bakrie University, Jakarta Selatan, Indonesia
| | - Nurheni Sri Palupi
- Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology, IPB University, Bogor, Indonesia.,Southeast Asian Food and Agricultural Science and Technology Center, IPB University, Bogor, Indonesia
| | - Maggy Thenawidjaja Suhartono
- Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology, IPB University, Bogor, Indonesia
| | - Eni Kusumaningtyas
- Research Center for Veterinary Science, Research Organization for Health, National Research and Innovation Agency, Bogor, Indonesia
| | - Hanifah Nuryani Lioe
- Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology, IPB University, Bogor, Indonesia
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Astuti RM, Palupi NS, Suhartono MT, Lioe HN, Kusumaningtyas E, Cempaka L. Karakterisasi Fisiko-Kimia Biji dan Kulit Ari Kacang Bogor Asal Jampang-Sukabumi Jawa Barat. J Teknol Industri Pangan 2022. [DOI: 10.6066/jtip.2022.33.2.178] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022] Open
Abstract
The traditional cultivation and limited use of bambara groundnut (Vigna subterranea) seed and coat have encouraged the development of this commodity. The aim of this research was to characterize the seed and coat of bambara groundnut from Jampang, Kab. Sukabumi, West Java. Analysis on bambara groundnut seed including proximate analysis, in vitro protein digestibility, starch content, and dietary fiber, as well as analysis on its coat including anthocyanin, total phenolic, antioxidant activity, phytic acid and tannin, were examined in this study. The results showed that bambara groundnut seed from Jampang-Sukabumi contained 16.53% proteins, 3.04% ash, 7.83% fats and 55.22% carbohydrates in dry basis (db). The carbohydrates consisted of starch 52.71% and dietary fiber 7.47% (db). The protein had an in vitro protein digestibility of 41.65% db. The purple seed coat contained of 1.51% anthocyanin, 25.85 mg/g total phenolic content (as gallic acid equivalent), antioxidant activity at 82.75% inhibition of free radical DPPH, 6.37 mg/g phytic acid, and 96.79 mg/g tannin (as tannic acid equivalent) in dry basis. The relatively high content of tannin and antioxidant activity but very low phytic acid content, make the bambara seed coat a potential source for tannin, meanwhile the bambara groundnut is potential as a nutrition source.
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Sutedja AM, Yanase E, Batubara I, Fardiaz D, Lioe HN. Thermal Stability of Anisoyl Kaempferol Glycosides in Jack Bean ( Canavalia ensiformis (L.) DC) and Their Effect on α-Glucosidase Inhibition. J Agric Food Chem 2022; 70:2695-2700. [PMID: 35167297 DOI: 10.1021/acs.jafc.2c00097] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/14/2023]
Abstract
Kaempferol glycosides are functional components of jack bean. The chemical stability of kaempferol glycosides under simulated food processing conditions was evaluated in this study by subjecting the methanol extract and each compound to heat treatment. During the heat treatment, rearrangement of the anisoyl group on the rhamnose moiety of the kaempferol glycoside was observed, followed by hydrolysis upon long-term heat treatment. One of the two regioisomers produced under heating conditions showed higher α-glucosidase inhibitory activity than the dominant anisoyl kaempferol glycoside. This rearrangement reaction was also observed upon the heat treatment of methyl-3-O-anisoyl-rhamnose, with the rearrangement from the 3-position to the 2-position occurring preferentially. The approach adopted in this study can be used to design appropriate food processing conditions, which, in turn, will increase the functional value of foods.
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Affiliation(s)
- Anita Maya Sutedja
- Faculty of Applied Biological Sciences, Graduate School of Applied Biological Sciences, Gifu University, Yanagido 1-1, Gifu 501-1193, Japan
- Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology, IPB University, IPB Campus Dramaga, Bogor 16680, West Java, Indonesia
- Department of Food Technology, Faculty of Agricultural Technology, Widya Mandala Catholic University Surabaya, Jl. Dinoyo 42-44, Surabaya 60265, Indonesia
| | - Emiko Yanase
- Faculty of Applied Biological Sciences, Graduate School of Applied Biological Sciences, Gifu University, Yanagido 1-1, Gifu 501-1193, Japan
| | - Irmanida Batubara
- Department of Chemistry, Faculty of Mathematics and Natural Science, IPB University, IPB Campus Dramaga, Bogor 16680, West Java, Indonesia
- Tropical Biopharmaca Research Center, IPB University, IPB Campus Taman Kencana, Bogor 16128, Indonesia
| | - Dedi Fardiaz
- Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology, IPB University, IPB Campus Dramaga, Bogor 16680, West Java, Indonesia
| | - Hanifah Nuryani Lioe
- Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology, IPB University, IPB Campus Dramaga, Bogor 16680, West Java, Indonesia
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Devita L, Lioe HN, Nurilmala M, Suhartono MT. The Bioactivity Prediction of Peptides from Tuna Skin Collagen Using Integrated Method Combining In Vitro and In Silico. Foods 2021; 10:2739. [PMID: 34829019 PMCID: PMC8625179 DOI: 10.3390/foods10112739] [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] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2021] [Revised: 10/23/2021] [Accepted: 11/05/2021] [Indexed: 12/25/2022] Open
Abstract
The hydrolysates and peptide fractions of bigeye tuna (Thunnus obesus) skin collagen have been successfully studied. The hydrolysates (HPA, HPN, HPS, HBA, HBN, HBS) were the result of the hydrolysis of collagen using alcalase, neutrase, and savinase. The peptide fractions (PPA, PPN, PPS, PBA, PBN, PBS) were the fractions obtained following ultrafiltration of the hydrolysates. The antioxidant activities of the hydrolysates and peptide fractions were studied using the DPPH method. The effects of collagen types, enzymes, and molecular sizes on the antioxidant activities were analyzed using profile plots analysis. The amino acid sequences of the peptides in the fraction with the highest antioxidant activity were analyzed using LC-MS/MS. Finally, their bioactivity and characteristics were studied using in silico analysis. The hydrolysates and peptide fractions provided antioxidant activity (6.17-135.40 µmol AAE/g protein). The lower molecular weight fraction had higher antioxidant activity. Collagen from pepsin treatment produced higher activity than that of bromelain treatment. The fraction from collagen hydrolysates by savinase treatment had the highest activity compared to neutrase and alcalase treatments. The peptides in the PBN and PPS fractions of <3 kDa had antidiabetic, antihypertensive and antioxidant activities. In conclusion, they have the potential to be used in food and health applications.
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Affiliation(s)
- Liza Devita
- Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology, Bogor Agricultural University, Bogor 16680, Indonesia; (L.D.); (H.N.L.)
- The Ministry of Agriculture Republic Indonesia, Jakarta 12550, Indonesia
| | - Hanifah Nuryani Lioe
- Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology, Bogor Agricultural University, Bogor 16680, Indonesia; (L.D.); (H.N.L.)
| | - Mala Nurilmala
- Department of Aquatic Product Technology, Faculty of Fisheries and Marine Sciences, Bogor Agricultural University, Bogor 16680, Indonesia;
| | - Maggy T. Suhartono
- Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology, Bogor Agricultural University, Bogor 16680, Indonesia; (L.D.); (H.N.L.)
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Kurnianto MA, Kusumaningrum HD, Lioe HN, Chasanah E. Antibacterial and antioxidant potential of ethyl acetate extract from Streptomyces AIA12 and AIA17 isolated from gut of Chanos chanos. Biodiversitas 2021. [DOI: 10.13057/biodiv/d220813] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Abstract. Kurnianto MA, Kusumaningrum HD, Lioe HN, Chasanah E. 2021. Antibacterial and antioxidant potential of ethyl acetate extract from Streptomyces AIA12 and AIA17 isolated from gut of Chanos chanos. Biodiversitas 22: 3196-3206. Streptomyces has been recognized as a promising and productive source of antibacterial and antioxidant compounds. The phenotypic and genomic characterizations indicated AIA12 and AIA17 are closely related to the S. globisporus ARGB01 and S. misionensis S1-SC15, respectively. Incubation on yeast-malt extract broth for nine days (AIA12) and 11 days (AIA17) proved to be the best growth medium and optimum antibacterial production time for these two strains. Crude-extract of extracellular secondary metabolites, obtained by ethyl acetate extraction, demonstrated broad-spectrum inhibitory activity against Pseudomonas aeruginosa InaCC B52, Staphylococcus aureus ATCC 25923, Bacillus cereus ATCC 10876, Escherichia coli ATCC 25922, Salmonella Typhimurium ATCC 14028, and Listeria monocytogenes with minimum inhibitory and minimum bactericidal concentrations from 2.5 to 0.31 and 5.0 to 0.31 mg mL-1, respectively. Evaluation of antioxidant showed AIA17 crude-extract had moderate DPPH scavenging and antioxidant activities of 65.122% ± 0.56 and 28.178 ± 0.24 mg ascorbic acid equivalent antioxidant capacity (AEAC g-1), respectively. The identification of compounds through profiling with RP-HPLC showed optimum absorbance at 210 and 214 nm, which showed the presence of peptide groups in the constituent compounds' molecular structure. These findings indicate that Chanos chanos-derived Streptomyces produces valuable bioactive compounds with various promising biological activities.
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Mahara FA, Nuraida L, Lioe HN. Folate in Milk Fermented by Lactic Acid Bacteria from Different Food Sources. Prev Nutr Food Sci 2021; 26:230-240. [PMID: 34316488 PMCID: PMC8276708 DOI: 10.3746/pnf.2021.26.2.230] [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] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2020] [Revised: 04/09/2021] [Accepted: 04/17/2021] [Indexed: 11/06/2022] Open
Abstract
Folates are essential micronutrients, and folate deficiency still occurs in many countries. Lactic acid bacteria (LAB) are known to be able to synthesize folates during fermentation, but the folate production is strain-dependent and influenced by the fermentation medium, presence of a folate precursor, and fermentation time. This study aimed to screen extracellular folate-producing LAB from local food sources and evaluate the factors influencing their folate biosynthesis during milk fermentation. The selection of folate-producing LAB was based on their ability to grow in folate-free medium (FACM), with folate concentrations quantified by microbiological assay. Growth of the 18 LAB in FACM varied between isolates, with only 8 isolates growing well and able to synthesize extracellular folate at relatively high concentrations (up to 24.27 ng/mL). The isolates with highest extracellular folate levels, Lactobacillus fermentum JK13 from kefir granules, Lactobacillus plantarum 4C261 from salted mustard, and Lactobacillus rhamnosus R23 from breast milk, were applied to milk fermentation. The last two isolates were probiotic candidates. The three isolates consumed folate when it was present in the milk, and its consumption was in line with their growth. The availability of folate precursors affected the amount of folate consumed, but did not lead to increased folate concentrations in the medium after 72 h fermentation. The results of this study indicate that these isolates cannot be utilized for producing folate in folate-containing milk, as it shows feedback inhibition on folate biosynthesis.
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Affiliation(s)
- Fenny Amilia Mahara
- Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology and
| | - Lilis Nuraida
- Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology and.,Southeast Asian Food and Agricultural Science and Technology (SEAFAST) Center, IPB University (Bogor Agricultural University), Bogor 16680, Indonesia
| | - Hanifah Nuryani Lioe
- Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology and
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Devita L, Nurilmala M, Lioe HN, Suhartono MT. Chemical and Antioxidant Characteristics of Skin-Derived Collagen Obtained by Acid-Enzymatic Hydrolysis of Bigeye Tuna ( Thunnus obesus). Mar Drugs 2021; 19:222. [PMID: 33923409 PMCID: PMC8072911 DOI: 10.3390/md19040222] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2021] [Revised: 04/09/2021] [Accepted: 04/14/2021] [Indexed: 12/15/2022] Open
Abstract
The utilization of bigeye tuna skin as a source of collagen has been increasing the value of these skins. In this study, the quality of the skin was studied first. The skin after 14 h freeze-drying showed a high protein level (65.42% ± 0.06%, db), no histamine and a lack of heavy metals. The collagens were extracted through acid and acid-enzymatic methods. The enzymes used were bromelain, papain, pepsin, and trypsin. The two highest-yield collagens were pepsin-soluble collagen (PSC) and bromelain-soluble collagen (BSC). Both were type I collagen, based on SDS-PAGE and FTIR analysis. They dissolved very well in dimethyl sulfoxide and distilled water. The pH ranges were 4.60-4.70 and 4.30-4.40 for PSC and BSC, respectively. PSC and BSC were free from As, Cd, Co, Cr, Cu, and Pb. They showed antioxidant activities, as determined by the DPPH method and the reducing power method. In conclusion, bigeye tuna skin shows good potential as an alternative source of mammalian collagen. Although further work is still required, PSC and BSC showed the potential to be further used as antioxidant compounds in food applications. Other biological tests of these collagens might also lead to other health applications.
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Affiliation(s)
- Liza Devita
- Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology, Bogor Agricultural University, Bogor 16680, Indonesia; (L.D.); (H.N.L.)
- The Ministry of Agriculture Republic Indonesia, Jakarta 12550, Indonesia
| | - Mala Nurilmala
- Department of Aquatic Product Technology, Faculty of Fisheries and Marine Sciences, Bogor Agricultural University, Bogor 16680, Indonesia;
| | - Hanifah Nuryani Lioe
- Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology, Bogor Agricultural University, Bogor 16680, Indonesia; (L.D.); (H.N.L.)
| | - Maggy T. Suhartono
- Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology, Bogor Agricultural University, Bogor 16680, Indonesia; (L.D.); (H.N.L.)
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Suyanto, Lioe HN, Giriwono PE, Fardiaz D. Total arsenic in complementary food and its exposure assessment for children aged 6–24 months. Food Control 2021. [DOI: 10.1016/j.foodcont.2020.107786] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Saputri M, Lioe HN, Wijaya CH. PEMETAAN KARAKTERISTIK KIMIA BIJI KOPI ARABIKA GAYO DAN ROBUSTA GAYO. jtip 2020. [DOI: 10.6066/jtip.2020.31.1.76] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022] Open
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Sutedja AM, Yanase E, Batubara I, Fardiaz D, Lioe HN. Antidiabetic components from the hexane extract of red kidney beans (Phaseolus vulgaris L.): isolation and structure determination. Biosci Biotechnol Biochem 2020; 84:598-605. [DOI: 10.1080/09168451.2019.1691911] [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] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Abstract
ABSTRACT
Red kidney beans (Phaseolus vulgaris L.) contain bioactive compounds that are known to exhibit antidiabetic effects via inhibition of α-glucosidase. However, information on the nonpolar components that exhibit antidiabetic activity is limited. Here, we report the isolation and structure determination of components with α-glucosidase inhibitory activity, which were obtained from the hexane extract of red kidney beans. Triacylglycerols (TAGs) were identified as the major components exhibiting inhibitory activity against α-glucosidase. The chemical structure of TAGs was determined by a combination of GC-MS and UPLC-MS/MS. The primary TAGs identified were LnLnLn (trilinolenin) and LnLLn (1,3-dilinolenoyl-2-linoleoyl glycerol). The major fatty acids present in these TAGs were α-linolenic acid (ω-3) and linoleic acid (ω-6). These TAGs were also found to inhibit the α-glucosidase activity in a similar fashion as acarbose. These results suggest that TAGs have potency as antidiabetics and support the potential suitability of red kidney beans for diabetes treatment.
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Affiliation(s)
- Anita Maya Sutedja
- Faculty of Applied Biological Sciences, Graduate School of Applied Biological Sciences, Gifu University, Gifu City, Japan
- Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology, Bogor Agricultural University, Bogor, Indonesia
- Department of Food Technology, Faculty of Agricultural Technology, Widya Mandala Catholic University, Surabaya, Indonesia
| | - Emiko Yanase
- Faculty of Applied Biological Sciences, Graduate School of Applied Biological Sciences, Gifu University, Gifu City, Japan
| | - Irmanida Batubara
- Department of Chemistry, Faculty of Mathematics and Natural Science, Bogor Agricultural University, Bogor, Indonesia
- Tropical Biopharmaca Research Center, IPB University, Bogor, Indonesia
| | - Dedi Fardiaz
- Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology, Bogor Agricultural University, Bogor, Indonesia
| | - Hanifah Nuryani Lioe
- Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology, Bogor Agricultural University, Bogor, Indonesia
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Andayani SN, Lioe HN, Wijaya CH, Ogawa M. Umami fractions obtained from water-soluble extracts of red oncom and black oncom-Indonesian fermented soybean and peanut products. J Food Sci 2020; 85:657-665. [PMID: 32052448 DOI: 10.1111/1750-3841.14942] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2019] [Revised: 09/22/2019] [Accepted: 10/11/2019] [Indexed: 11/27/2022]
Abstract
Red oncom, a fermented product from solid waste of soybean curd process, and black oncom, a similar fermented product but made from defatted peanut cake, have been known to have umami taste. Umami fractions of red oncom and black oncom that are responsible for umami taste have not been investigated yet. The objective of this research was to characterize umami fractions obtained by ultrafiltration and chromatography of both oncoms. The first step, water-soluble extracts of oncoms were ultrafiltered using a membrane with cutoff 3,000 Da and followed by gel filtration chromatography (Sephadex G-25) to obtain umami fractions. Ultrafiltration fractions of red oncom (molecular weight [MW] less than 3,000 Da) and black oncom (MW more than 3,000 Da) had an intense umami taste. The further fractionation by gel filtration chromatography linked to taste dilution analysis yielded umami fractions. Chemical characterization revealed that free glutamic acid, free phenylalanine, and peptides containing their residual amino acids were present in the fractions. PRACTICAL APPLICATION: Umami fractions of red and black oncoms can be used as a source of umami compounds for food industries and food services. The information from this paper can be used by other researchers who will explore umami peptides.
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Affiliation(s)
- Safira Noor Andayani
- Faculty of Agricultural Engineering and Technology, Dept. of Food Science and Technology, Bogor Agricultural Univ., Bogor, Jawa Barat, 16680, Indonesia
| | - Hanifah Nuryani Lioe
- Faculty of Agricultural Engineering and Technology, Dept. of Food Science and Technology, Bogor Agricultural Univ., Bogor, Jawa Barat, 16680, Indonesia
| | - Christofora Hanny Wijaya
- Faculty of Agricultural Engineering and Technology, Dept. of Food Science and Technology, Bogor Agricultural Univ., Bogor, Jawa Barat, 16680, Indonesia
| | - Masahiro Ogawa
- Faculty of Agriculture, Food Science Div., Kagawa Univ., Kita-gun, Kagawa, 761-0795, Japan
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Athaillah ZA, Muzdalifah D, Lestari A, Devi AF, Udin LZ, Artanti N, Lioe HN. Phenolic Compound Profile and Functionality of Aqueous Overripe Tempe Extracts. Curr Res Nutr Food Sci 2019. [DOI: 10.12944/crnfsj.7.2.08] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Abstract
Tempe is a soy fermentation product and has been associated with many health benefits. It is usually consumed after 48 hours of fermentation; however extended fermentation is sometimes favoured. Since cooking involves water, it is of interest to study the health benefits of tempe water extract. In this study, we focused our study on total phenols, total flavonoids, DPPH free radical scavenging activity, cytotoxic activity, and identification of the main flavonoids. Our findings demonstrated that concentration of water-soluble flavonoids in tempe increased as fermentation time was prolonged. Fermentation for 60 hr resulted in extracts with very noticeable cytotoxic activity against MCF-7 cancer cell line (IC50 of 8.70 µg/ml). The cytotoxic activity of the extracts was fermentation time-dependent following non-linear relationship. The activity showed strong inverse correlation with total phenols and flavonoids in the extracts. LC-MS/MS data suggested that extracts from control and 24-hr fermented tempe demonstrated the highest responses for genistein, genistin, daidzein, daidzin, and glycitein, compared to those of other treatments and therefore suggested that excessive amount of the isoflavones, particularly genistein, induced cancer cell proliferation but lesser yet optimum concentration (observed at 60 hr-fermentation) contributed to otherwise effect.
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Affiliation(s)
- Zatil Afrah Athaillah
- Research Center for Chemistry – Indonesian Institute of Sciences Kawasan Puspiptek Serpong, Tangerang Selatan, Banten 15314, Indonesia
| | - Dian Muzdalifah
- Research Center for Chemistry – Indonesian Institute of Sciences Kawasan Puspiptek Serpong, Tangerang Selatan, Banten 15314, Indonesia
| | - Asri Lestari
- IPB University Jl Raya Dramaga, Kampus IPB Dramaga Bogor 16680 West Java, Indonesia
| | - Anastasia Fitria Devi
- Research Center for Chemistry – Indonesian Institute of Sciences Kawasan Puspiptek Serpong, Tangerang Selatan, Banten 15314, Indonesia
| | - Linar Zalinar Udin
- Research Center for Chemistry – Indonesian Institute of Sciences Kawasan Puspiptek Serpong, Tangerang Selatan, Banten 15314, Indonesia
| | - Nina Artanti
- Research Center for Chemistry – Indonesian Institute of Sciences Kawasan Puspiptek Serpong, Tangerang Selatan, Banten 15314, Indonesia
| | - Hanifah Nuryani Lioe
- IPB University Jl Raya Dramaga, Kampus IPB Dramaga Bogor 16680 West Java, Indonesia
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Atma Y, Lioe HN, Prangdimurti E, Seftiono H, Taufik M, Fitriani D, Mustopa AZ. The proportion-ratio on dipeptidyl aminopeptidase-4 (DP-4) inhibition by gelatin compared to synthetic sitagliptin. J Immunoassay Immunochem 2019; 40:386-395. [PMID: 31068055 DOI: 10.1080/15321819.2019.1613243] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
Abstract
The current study aims to determine the inhibition activity gelatin against dipeptidyl aminopeptidase 4 (DP-4). Two commercial gelatins, i.e., bovine and fish skin gelatin and one extracted (in our laboratory) gelatin, i.e., fish bone gelatin were selected for analysis. Each gelatin have same protein pattern (75-245 kDa) on sodium dodecyl sulfate polyacrylamide gel electrophoresis with mean of protein concentration of 1.72 mg/mL. The inhibition activity was measured on the capacity to inhibit DP-4 by using Gly-Pro-p-nitroanilide as their substrate. The sitagliptin was used as standard comparison. Based on the percent inhibition, gelatin has been shown to be the prospective DP-4 inhibitor.
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Affiliation(s)
- Yoni Atma
- a Department of Food Science and Technology, Faculty of Bioindustry , Universitas Trilogi , Kalibata, Jakarta , Indonesia
| | - Hanifah Nuryani Lioe
- b Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology , Bogor Agricultural University , Bogor , West Java , Indonesia
| | - Endang Prangdimurti
- b Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology , Bogor Agricultural University , Bogor , West Java , Indonesia
| | - Hermawan Seftiono
- a Department of Food Science and Technology, Faculty of Bioindustry , Universitas Trilogi , Kalibata, Jakarta , Indonesia
| | - Moh Taufik
- a Department of Food Science and Technology, Faculty of Bioindustry , Universitas Trilogi , Kalibata, Jakarta , Indonesia
| | - Dita Fitriani
- a Department of Food Science and Technology, Faculty of Bioindustry , Universitas Trilogi , Kalibata, Jakarta , Indonesia
| | - Apon Zaenal Mustopa
- c Division of Molecular Biology, Research Center for Biotechnology , Indonesian Institute of Science (LIPI) , Cibinong, Bogor , West Java , Indonesia
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Tamam B, Syah D, Suhartono MT, Kusuma WA, Tachibana S, Lioe HN. Proteomic study of bioactive peptides from tempe. J Biosci Bioeng 2019; 128:241-248. [PMID: 30930003 DOI: 10.1016/j.jbiosc.2019.01.019] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2018] [Revised: 11/20/2018] [Accepted: 01/15/2019] [Indexed: 01/04/2023]
Abstract
Tempe is a traditional Indonesian fermented soybean mostly produced in small industries and sold locally throughout the country. Studies on the bioactive peptides in tempe are rare. Here, we studied bioactive peptides in samples from three tempe producers with different degrees of sanitation. The peptide sub-fractions of tempe from each producer were collected following water extraction, ultrafiltration (<3 kDa), gel filtration chromatography, and reversed phase-high performance liquid chromatography (RP-HPLC) separation followed by liquid chromatography-mass spectrometry (LC-MS). The MS spectra were then predicted using FindPept tools, and their biofunctionalities were confirmed with BIOPEP databases. There were few similar peptides found in tempe from the three producers. Peptides Val-His and Ala-Leu-Glu-Pro were found in tempe from all producers. Producers having a good sanitation level had more bioactive peptides than those with moderate or poor sanitation levels (58%, 43% and 35%, from good to poor sanitation). This work showed that the tempe from the three producers had antihypertensive, antidiabetic, antioxidative and antitumor peptides.
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Affiliation(s)
- Badrut Tamam
- Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology, Bogor Agricultural University, IPB Darmaga, Bogor, West Java 16680, Indonesia; Department of Nutrition, Polytechnic of Health, Denpasar, Bali 80237, Indonesia
| | - Dahrul Syah
- Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology, Bogor Agricultural University, IPB Darmaga, Bogor, West Java 16680, Indonesia
| | - Maggy Thenawidjaja Suhartono
- Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology, Bogor Agricultural University, IPB Darmaga, Bogor, West Java 16680, Indonesia
| | - Wisnu Ananta Kusuma
- Department of Computer Science, Faculty of Mathematics and Natural Sciences, Bogor Agricultural University, IPB Darmaga, Bogor, West Java 16680, Indonesia
| | - Shinjiro Tachibana
- Department of Bioscience and Biotechnology, Faculty of Agriculture, University of the Ryukyus, Nishihara cho, Nakagami gun, Okinawa 903-0213, Japan
| | - Hanifah Nuryani Lioe
- Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology, Bogor Agricultural University, IPB Darmaga, Bogor, West Java 16680, Indonesia.
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18
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Istiqamah A, Lioe HN, Adawiyah DR. Umami compounds present in low molecular umami fractions of asam sunti - A fermented fruit of Averrhoa bilimbi L. Food Chem 2018; 270:338-343. [PMID: 30174056 DOI: 10.1016/j.foodchem.2018.06.131] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2018] [Revised: 06/25/2018] [Accepted: 06/26/2018] [Indexed: 11/26/2022]
Abstract
Salted fermented fruit known as asam sunti (Averrhoa bilimbi L.) in Indonesia has been used as a source of umami taste. This study was aimed to characterize the three types of asam sunti and their water soluble extracts, and to trace the compounds responsible for umami taste in umami fractions. Umami fractions were obtained by ultrafiltration followed by Sephadex G-15 chromatographic separation. The three types of samples could be differentiated by physicochemical and sensory analyses. Low molecular weight fraction had the highest umami intensity. Further chromatographic separation revealed three umami fractions, F-II, III and IV. Umami taste of F-III was due to the presence of free l-glutamic acid at 6 times, while FII and FIV were due to succinic acid at more than 30 times their respective umami thresholds. Organic acid as well as amino acid seemed to play an important role in the intense umami taste of asam sunti.
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Affiliation(s)
- Annisa Istiqamah
- Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology, Bogor Agricultural University, IPB Darmaga, Bogor, West Java 16680, Indonesia
| | - Hanifah Nuryani Lioe
- Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology, Bogor Agricultural University, IPB Darmaga, Bogor, West Java 16680, Indonesia.
| | - Dede Robiatul Adawiyah
- Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology, Bogor Agricultural University, IPB Darmaga, Bogor, West Java 16680, Indonesia.
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Lioe HN, Kinjo A, Yasuda S, Kuba-Miyara M, Tachibana S, Yasuda M. Taste and chemical characteristics of low molecular weight fractions from tofuyo – Japanese fermented soybean curd. Food Chem 2018; 252:265-270. [DOI: 10.1016/j.foodchem.2018.01.117] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2017] [Revised: 01/08/2018] [Accepted: 01/16/2018] [Indexed: 11/26/2022]
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Tohyeng N, Dewanti-Hariyadi R, Nuryani Lioe H. APLIKASI EKSTRAK KUNYIT UNTUK PENGENDALIAN PERTUMBUHAN MIKROBA PADA TAHU SELAMA PENYIMPANAN. jtip 2018. [DOI: 10.6066/jtip.2018.29.1.19] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022] Open
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Pratiwi M, Faridah DN, Lioe HN. Structural changes to starch after acid hydrolysis, debranching, autoclaving-cooling cycles, and heat moisture treatment (HMT): A review. STARCH-STARKE 2017. [DOI: 10.1002/star.201700028] [Citation(s) in RCA: 49] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Mutiara Pratiwi
- Department of Food Science and Technology; Faculty of Agricultural Technology and Engineering; Bogor Agricultural University; IPB Campus Darmaga, Bogor 16680 West-Java Indonesia
| | - Didah Nur Faridah
- Department of Food Science and Technology; Faculty of Agricultural Technology and Engineering; Bogor Agricultural University; IPB Campus Darmaga, Bogor 16680 West-Java Indonesia
| | - Hanifah Nuryani Lioe
- Department of Food Science and Technology; Faculty of Agricultural Technology and Engineering; Bogor Agricultural University; IPB Campus Darmaga, Bogor 16680 West-Java Indonesia
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22
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Dsikowitzky L, Nordhaus I, Andarwulan N, Irianto HE, Lioe HN, Ariyani F, Kleinertz S, Schwarzbauer J. Accumulation patterns of lipophilic organic contaminants in surface sediments and in economic important mussel and fish species from Jakarta Bay, Indonesia. Mar Pollut Bull 2016; 110:767-77. [PMID: 26853592 DOI: 10.1016/j.marpolbul.2016.01.034] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [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: 09/29/2015] [Revised: 12/21/2015] [Accepted: 01/22/2016] [Indexed: 05/24/2023]
Abstract
Non-target screening analyses were conducted in order to identify a wide range of organic contaminants in sediment and animal tissue samples from Jakarta Bay. High concentrations of di-iso-propylnaphthalenes (DIPNs), linear alkylbenzenes (LABs) and polycyclic aromatic hydrocarbons (PAHs) were detected in all samples, whereas phenylmethoxynaphthalene (PMN), DDT and DDT metabolites (DDX) were detected at lower concentrations. In order to evaluate the uptake and accumulation by economic important mussel (Perna viridis) and fish species, contaminant patterns of DIPNs, LABs and PAHs in different compartments were compared. Different patterns of these contaminant groups were found in sediment and animal tissue samples, suggesting compound-specific accumulation and metabolism processes. Significantly higher concentrations of these three contaminant groups in mussel tissue as compared to fish tissue from Jakarta Bay were found. Because P. viridis is an important aquaculture species in Asia, this result is relevant for food safety.
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Affiliation(s)
- Larissa Dsikowitzky
- Institute of Geology and Geochemistry of Petroleum and Coal (GGPC), RWTH Aachen University, Lochnerstraße 4-20, 52056 Aachen, Germany
| | - Inga Nordhaus
- Leibniz Center for Tropical Marine Ecology (ZMT), Fahrenheitstraße 6, 28359 Bremen, Germany
| | - Nuri Andarwulan
- Department of Food Science and Technology, Bogor Agricultural University (IPB), PO Box 220, Bogor 16110, Indonesia; Southeast Asian Food and Agricultural Science and Technology (SEAFAST) Center, Jl. Puspa No. 1, Kampus IPB Darmaga, Bogor 16680, Indonesia
| | - Hari Eko Irianto
- Research Center for Fisheries Management and Conservation (P4KSI), Ministry of Marine Affairs and Fisheries, Jl. Pasir Putih II, Ancol Timur, Jakarta 14430, Indonesia
| | - Hanifah Nuryani Lioe
- Department of Food Science and Technology, Bogor Agricultural University (IPB), PO Box 220, Bogor 16110, Indonesia
| | - Farida Ariyani
- Research and Development Center for Marine and Fisheries Product Processing and Biotechnology (BBP4KP), Ministry of Marine Affairs and Fisheries, Jl. K.S. Tubun, Petamburan VI, Jakarta Pusat 10260, Indonesia
| | - Sonja Kleinertz
- Aquaculture and Sea-Ranching, Faculty of Agricultural and Environmental Sciences, University of Rostock, Justus-von-Liebig-Weg 2, D-18059 Rostock, Germany
| | - Jan Schwarzbauer
- Institute of Geology and Geochemistry of Petroleum and Coal (GGPC), RWTH Aachen University, Lochnerstraße 4-20, 52056 Aachen, Germany.
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Affiliation(s)
- Rahayu Utami
- Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology, Bogor Agricultural University, Darmaga, Bogor, West Java, Indonesia
- Department of Food Technology, Faculty of Agriculture Industrial Technology, Sahid University, Jakarta, Indonesia
| | - Christofora Hanny Wijaya
- Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology, Bogor Agricultural University, Darmaga, Bogor, West Java, Indonesia
| | - Hanifah Nuryani Lioe
- Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology, Bogor Agricultural University, Darmaga, Bogor, West Java, Indonesia
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Suryati T, Astawan M, Lioe HN, Wresdiyati T, Usmiati S. Nitrite residue and malonaldehyde reduction in dendeng--Indonesian dried meat--influenced by spices, curing methods and precooking preparation. Meat Sci 2013; 96:1403-8. [PMID: 24361560 DOI: 10.1016/j.meatsci.2013.11.023] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2013] [Revised: 11/07/2013] [Accepted: 11/25/2013] [Indexed: 12/22/2022]
Abstract
This research was conducted to reduce nitrite residue and malonaldehyde (MDA) content of dendeng through modifying the formulation of spices, curing technique and precooking preparation. The result showed that spiced fried dendeng was likely to contain high total phenolics and antioxidant activity. Wet cured dendeng combined with spices containing 2.0% coriander and 10.0% garlic and preparation by soaking before frying was effective to produce dendeng that had no detected nitrite residue and low MDA. In conclusion, the spice formulas used in this study could reduce nitrite residue and MDA level of dendeng, and the treatment prior to frying, by soaking the dendeng briefly in water, lowered MDA of non-spiced dendeng, but no effect of soaking was observed in spiced samples due to the very low MDA found in the samples.
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Affiliation(s)
- T Suryati
- Department of Animal Production and Technology, Faculty of Animal Science, Bogor Agricultural University, IPB Campus Darmaga, Bogor 16680-Indonesia
| | - M Astawan
- Department of Food Science and Technology, Faculty of Agricultural Technology and Engineering, Bogor Agricultural University, IPB Campus Darmaga, Bogor 16680-Indonesia
| | - H N Lioe
- Department of Food Science and Technology, Faculty of Agricultural Technology and Engineering, Bogor Agricultural University, IPB Campus Darmaga, Bogor 16680-Indonesia.
| | - T Wresdiyati
- Department of Anatomy, Physiology and Pharmacology, Faculty of Veterinary, Bogor Agricultural University, IPB Campus Darmaga, Bogor 16680-Indonesia
| | - S Usmiati
- Indonesian Center for Agricultural Postharvest Research and Development, Jl. Cimanggu, Bogor- Indonesia
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Abstract
Soy sauce taste has become a focus of umami taste research. Umami taste is a 5th basic taste, which is associated to a palatable and pleasurable taste of food. Soy sauce has been used as an umami seasoning since the ancient time in Asia. The complex fermentation process occurred to soy beans, as the raw material in the soy sauce production, gives a distinct delicious taste. The recent investigation on Japanese and Indonesian soy sauces revealed that this taste is primarily due to umami components which have molecular weights lower than 500 Da. Free amino acids are the low molecular compounds that have an important role to the taste, in the presence of sodium salt. The intense umami taste found in the soy sauces may also be a result from the interaction between umami components and other tastants. Small peptides are also present, but have very low, almost undetected umami taste intensities investigated in their fractions.
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Affiliation(s)
- Hanifah Nuryani Lioe
- Centre of Excellence for Food Safety Research, Faculty of Food Science and Technology, Univ. Putra Malaysia, UPM Serdang, Selangor 43400, Malaysia.
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Lioe HN, Wada K, Aoki T, Yasuda M. Chemical and sensory characteristics of low molecular weight fractions obtained from three types of Japanese soy sauce (shoyu) – Koikuchi, tamari and shiro shoyu. Food Chem 2007. [DOI: 10.1016/j.foodchem.2005.12.047] [Citation(s) in RCA: 79] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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