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Gao R, Li G, Liu P, Gao L, Bi J, Jiang Y, Liu H, Wang Y. The quality evaluation of 30 Asparagus officinalis L. varieties. Food Sci Nutr 2024; 12:2908-2916. [PMID: 38628221 PMCID: PMC11016430 DOI: 10.1002/fsn3.3971] [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] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2023] [Revised: 01/03/2024] [Accepted: 01/06/2024] [Indexed: 04/19/2024] Open
Abstract
Asparagus, a vital economic contributor, is a well-liked vegetable grown around the globe, and some secondary metabolites in its spear are beneficial to human health. Asparagus spears possess a significant quantity of nutrients and phytochemicals; however, the difference in these chemical compositions among various varieties has not been sufficiently studied. This work aimed to detect the chemical compositions of 30 varieties of asparagus and to assess them by principal component analysis (PCA). The results showed that the contents of these chemical compositions varied in varieties. Selenium (Se, 1.12-2.9 μg/100 g dry-weight [DW]) was abundant in asparagus, with an average dry matter content of 8.25%. Free amino acids (5.60-9.98 g/100 g DW) and polyphenols (6.34-8.67 mg/g DW) were both present in high amounts, along with flavonoids (4.218-8.22 mg/g DW) and protodioscin (0.44-1.96 mg/g DW). Correlation analysis, PCA, and hierarchical cluster analysis were used to conduct a comprehensive evaluation of asparagus. Atlas, Appolo, Jinggang 111, Jingke 2, and WS-1 were the top five varieties with comprehensive scores. This study provided valuable data for the breeding, quality improvement, processing, and utilization of asparagus varieties in the future.
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Affiliation(s)
- Rui Gao
- Shandong Provincial Key Laboratory of Test Technology on Food Quality and Safety, Institute of Quality Standard and Testing Technology for Agro‐ProductsShandong Academy of Agricultural SciencesJinanShandongChina
| | - Guanghui Li
- Shandong Provincial Key Laboratory of Crop Genetic Improvement, Ecology and Physiology, Biotechnology Research CenterShandong Academy of Agricultural SciencesJinanShandongChina
| | - Pingxiang Liu
- Shandong Provincial Key Laboratory of Test Technology on Food Quality and Safety, Institute of Quality Standard and Testing Technology for Agro‐ProductsShandong Academy of Agricultural SciencesJinanShandongChina
| | - Lei Gao
- Shandong Provincial Key Laboratory of Test Technology on Food Quality and Safety, Institute of Quality Standard and Testing Technology for Agro‐ProductsShandong Academy of Agricultural SciencesJinanShandongChina
| | - Jingxiu Bi
- Shandong Provincial Key Laboratory of Test Technology on Food Quality and Safety, Institute of Quality Standard and Testing Technology for Agro‐ProductsShandong Academy of Agricultural SciencesJinanShandongChina
| | - Yuying Jiang
- Shandong Provincial Key Laboratory of Test Technology on Food Quality and Safety, Institute of Quality Standard and Testing Technology for Agro‐ProductsShandong Academy of Agricultural SciencesJinanShandongChina
| | - Honglei Liu
- State Key Laboratory of Microbial TechnologyShandong UniversityQingdaoShandongChina
| | - Yutao Wang
- Shandong Provincial Key Laboratory of Test Technology on Food Quality and Safety, Institute of Quality Standard and Testing Technology for Agro‐ProductsShandong Academy of Agricultural SciencesJinanShandongChina
- Cooperative of Vegetable and Grain CultivationLiaocheng Yifeng BlocLiaochengShandongChina
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Li N, Lin S, Sun W, Xu M, Liu P, Che Z. Application effects of NaCl substitute on the fermentation profile of Pixian douban (broad bean paste). J Food Sci 2024; 89:2137-2157. [PMID: 38465700 DOI: 10.1111/1750-3841.17018] [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: 09/25/2023] [Revised: 02/08/2024] [Accepted: 02/16/2024] [Indexed: 03/12/2024]
Abstract
The effects of a reduced-salt substitute (composed of NaCl, sodium gluconate, KCl, L-histidine, and L-lysine) applied in the fermentation of traditional Pixian douban (PXDB) were explored in this study according to sensory quality, physicochemical characteristics, color, colony count, and the contents of free amino acids (FAAs), organic acids, and volatile flavor compounds. The results showed that the PXDB with a 15% salt substitution had the most attractive reddish-brown color, a mellow fragrance, and the lowest total colony count of the three pastes. The fermentation quality of the 15% salt substitute PXDB was superior to that of the control groups, its sensory quality was more readily accepted, and the contents of its amino acid nitrogen, FAAs and organic acids had increased by 0.1050, 0.3290, and 3.9068 mg/g, respectively. Moreover, the concentrations of the main aroma compounds in the PXDB containing the salt substitute were higher than those of the control. These included phenylethanol, 3-methylthiopropanol, isoamyl alcohol, furfural, benzaldehyde, phenylacetaldehyde, nonanal, isoamyl aldehyde, 4-ethylphenol, and, particularly, 2,6-dimethylpyrazine, which had increased as much as 100 times. Correlation analysis showed that Glu, Phe, Tyr, Gly, Leu, Val, Asp, Ile, citric acids, and succinic acids were all positively correlated with the main aroma and contributed to the generation of PXDB's characteristic flavor, and main aroma substances in turn positively influence PXDB flavor sensory attributes. Overall, these results showed the application of the 15% salt substitute during PXDB fermentation improved the quality of the paste and, thus, would benefit the development of reduced-salt PXDB.
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Affiliation(s)
- Na Li
- School of Food and Bioengineering, Xihua University, Chengdu, Sichuan, People's Republic of China
| | - Shengchao Lin
- School of Food and Bioengineering, Xihua University, Chengdu, Sichuan, People's Republic of China
| | - Wenjia Sun
- School of Food and Bioengineering, Xihua University, Chengdu, Sichuan, People's Republic of China
| | - Min Xu
- School of Food and Bioengineering, Xihua University, Chengdu, Sichuan, People's Republic of China
| | | | - Zhenming Che
- School of Food and Bioengineering, Xihua University, Chengdu, Sichuan, People's Republic of China
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Qiu D, Gan R, Feng Q, Shang W, He Y, Li C, Shen X, Li Y. Flavor formation of tilapia byproduct hydrolysates in Maillard reaction. J Food Sci 2024; 89:1554-1566. [PMID: 38317380 DOI: 10.1111/1750-3841.16956] [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: 10/07/2023] [Revised: 01/08/2024] [Accepted: 01/11/2024] [Indexed: 02/07/2024]
Abstract
The Maillard reaction (MR) of tilapia byproduct protein hydrolysates was investigated for the use of byproduct protein as a food ingredient and to mask its fishy odor and bitter flavor. The flavor differences in tilapia byproduct hydrolysates before and after the MR were analyzed to explore the key flavor precursor peptides and amino acids involved in MR. The results suggested that eight key volatile substances, including 2,5-dimethylpyrazine, 2-pentylfuran, hexanal, octanal, nonanal, (E)-2-decenal, decanal, and 1-octen-3-ol contributed most to the MR products group (ROAV > 1). Ten volatile compounds, including 1-octen-3-ol, hexanal, 2-pentylfuran, 2,5-dimethylpyrazine, methyl decanoate, and 2-octylfuran, were the flavor markers that distinguished the different samples (VIP > 1). The four most consumed peptides were VAPEEHPTL, GPIGPRGPAG, KSADDIKKAF, and VWEGQNIVK. Umami peptides and bitter free amino acids (FAAs) were the key flavor precursor peptide and FAAs, respectively. Overall, the hydrolysates of tilapia byproducts with flavor improved by MR are a promising strategy for the production of flavorings.
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Affiliation(s)
- Dan Qiu
- College of Food Science and Engineering, Hainan University, Haikou, Hainan, China
| | - Ruiqing Gan
- College of Food Science and Engineering, Hainan University, Haikou, Hainan, China
| | - Qiaohui Feng
- College of Food Science and Engineering, Hainan University, Haikou, Hainan, China
| | - Wenting Shang
- College of Food Science and Engineering, Hainan University, Haikou, Hainan, China
| | - Yanfu He
- College of Food Science and Engineering, Hainan University, Haikou, Hainan, China
- Hainan Provincial Engineering Research Centre of Aquatic Resources Efficient Utilization in the South China Sea, Haikou, Hainan, China
- Collaborative Innovation Center of Marine Science and Technology, Hainan University, Haikou, Hainan, China
| | - Chuan Li
- College of Food Science and Engineering, Hainan University, Haikou, Hainan, China
- Hainan Provincial Engineering Research Centre of Aquatic Resources Efficient Utilization in the South China Sea, Haikou, Hainan, China
- Collaborative Innovation Center of Marine Science and Technology, Hainan University, Haikou, Hainan, China
| | - Xuanri Shen
- College of Food Science and Engineering, Hainan University, Haikou, Hainan, China
- Hainan Provincial Engineering Research Centre of Aquatic Resources Efficient Utilization in the South China Sea, Haikou, Hainan, China
| | - Yongcheng Li
- College of Food Science and Engineering, Hainan University, Haikou, Hainan, China
- Hainan Provincial Engineering Research Centre of Aquatic Resources Efficient Utilization in the South China Sea, Haikou, Hainan, China
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Ibrahim A, Rodehutscord M, Siegert W. Investigation on adaptations of broiler chickens to high dietary free amino acid levels in nitrogen utilisation and plasma amino acid concentrations. Br Poult Sci 2024:1-10. [PMID: 38380617 DOI: 10.1080/00071668.2024.2315079] [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: 09/25/2023] [Accepted: 12/29/2023] [Indexed: 02/22/2024]
Abstract
1. A reduction in crude protein (CP) in feed for broiler chickens necessitates elevated free amino acid (AA) levels to meet the requirement of each AA. This study investigated adaptations following a change to diets with increasing free AA concentrations and possible reasons for the limitation caused by the inclusion of more free AA.2. Male Ross 308 broiler hatchlings received a starter diet (164 g CP/kg containing 80 g/kg soy protein isolate (SPI)) until d 7. From d 7-22, birds received a diet almost identical to the starter diet or two other diets, where 50% or 100% of digestible AA in SPI were substituted with a free AA mixture. Birds were allocated to metabolism units located in the same barn to determine performance (n = 7 units) and blood traits (n = 14 birds). Total excreta collection was performed on d 7-8, 8-9, 9-10, 11-12, 14-15 and 21-22. Blood samples were collected on d 7, 8, 9, 11, 14 and 21.3. Average daily weight gain (ADG) and average daily feed intake (ADFI) was unaffected at 50% AA substitution but decreased at 100% AA substitution on d 7-22 (p ≤ 0.001). The 100% substitution led to a decline in ADG and ADFI consistently on all days (p ≤ 0.037) except on d 11-12. A 50% AA substitution resulted in lower ADFI on d 7-8 and 14-15 (p ≤ 0.032). Nitrogen utilisation efficiency (NUE) was on a level of ~ 0.74 and was only affected by treatment up to d 11-12 (p ≤ 0.008). Concentrations of 10, 9, 8, 10 and 4 plasma free AA were affected on d 8, 9, 11, 14 and 21, respectively (p ≤ 0.037).4. Following a change to diets containing high levels of free AA, NUE and free AA concentrations in the circulation became more balanced within 3 to 7 d. The results suggested that peptide-bound and free AA did not cause different NUE, particularly 3 and 7 d after the diet change.
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Affiliation(s)
- A Ibrahim
- Institute of Animal Science, University of Hohenheim, Stuttgart, Germany
| | - M Rodehutscord
- Institute of Animal Science, University of Hohenheim, Stuttgart, Germany
| | - W Siegert
- Institute of Animal Science, University of Hohenheim, Stuttgart, Germany
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Wang S, Liu T, Bai H, Gong W, Wang Z. In vitro gastrointestinal simulated digestion of three plant proteins: determination of digestion rate, free amino acids and peptide contents. Arch Anim Nutr 2024; 78:30-44. [PMID: 38436931 DOI: 10.1080/1745039x.2024.2312694] [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: 05/18/2023] [Accepted: 01/27/2024] [Indexed: 03/05/2024]
Abstract
Cassava protein (CP), barley protein (BP) and yellow pea protein (YPP) are important nutrient and integral constituent of staple in pet foods. It is known that the digestion of proteins directly influences their absorption and utilisation. In the present work, we performed in vitro simulated gastrointestinal digestion of three plant proteins as a staple for dog and cat food. The digestion rate of CP, BP and YPP in dog food was 56.33 ± 0.90%, 48.53 ± 0.91%, and 66.96 ± 0.37%, respectively, whereas the digestion rate of CP, BP, and YPP in cat food was 66.25 ± 0.72%, 43.42 ± 0.83%, and 58.05 ± 0.85%, respectively. Using SDS-polyacrylamide gel electrophoresis to determine the molecular weight (MW) of each protein and the products of their digestion, it was revealed that MW of digestion samples decreased, and MW during the small intestine phase was lower than that during the gastric phase. Peptide sequences of digested products were identified by liquid chromatography-tandem mass spectrometry (LC-MS/MS), and it was found that the total number of peptides in the small intestine digestion samples was higher than that in the gastric phase samples. The MW of peptides obtained from CP was within the range of 1000-1500 Da, while MW of peptides derived from BP and YPP was within the range of 400-2000 Da. In addition, free amino acids were mainly produced in the small intestine phase. Furthermore, the percentage of essential amino acids in the small intestine phase (63 ~ 82%) was higher than that in the gastric phase (37 ~ 63%). Taken together, these findings contribute to the current understanding of the utilisation of plant proteins in dog and cat foods and provide important insights into the selection and application of plant proteins as a staple in dog and cat foods.
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Affiliation(s)
- Songjun Wang
- Nourse Science Center for Pet Nutrition, Wuhu, China
| | - Tong Liu
- Nourse Science Center for Pet Nutrition, Wuhu, China
| | - Huasong Bai
- Nourse Science Center for Pet Nutrition, Wuhu, China
| | - Wenhui Gong
- Nourse Science Center for Pet Nutrition, Wuhu, China
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Roland IS, Le TT, Chen T, Aguilera-Toro M, Nielsen SDH, Larsen LB, Poulsen NA. Storage Stability of Plant-Based Drinks Related to Proteolysis and Generation of Free Amino Acids. Foods 2024; 13:367. [PMID: 38338503 PMCID: PMC10855237 DOI: 10.3390/foods13030367] [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: 12/08/2023] [Revised: 01/10/2024] [Accepted: 01/22/2024] [Indexed: 02/12/2024] Open
Abstract
The market for plant-based drinks (PBDs) is experiencing a surge in consumer demand, especially in Western societies. PBDs are a highly processed food product, and little is known about this relatively new food product category when compared to bovine milk. In the present study, the storage stability, proteolysis and generation of free amino acids were investigated in commercially available PBDs over the course of a one-year storage period. Generally, pH, color and protein solubility were found to be stable in the PBDs during storage, except for the pea-based product, which showed less protein solubility after storage. The pea-based drinks also had higher initial levels of free N-terminals prior to storage compared with levels for the other plant-based drinks, as well as significantly increasing levels of total free, and especially bitter free, amino acids. The development of free amino acids in the oat-based drink indicated that the released amino acids could be involved in various reactions such as the Maillard reaction during the storage period.
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Affiliation(s)
- Ida Schwartz Roland
- Department of Food Science, Aarhus University, Agro Food Park 48, DK-8200 Aarhus, Denmark
| | - Thao T. Le
- Department of Food Science and Microbiology, Auckland University of Technology, Auckland 1010, New Zealand
| | - Tony Chen
- Department of Food Science and Microbiology, Auckland University of Technology, Auckland 1010, New Zealand
| | - Miguel Aguilera-Toro
- Department of Food Science, Aarhus University, Agro Food Park 48, DK-8200 Aarhus, Denmark
| | | | - Lotte Bach Larsen
- Department of Food Science, Aarhus University, Agro Food Park 48, DK-8200 Aarhus, Denmark
| | - Nina Aagaard Poulsen
- Department of Food Science, Aarhus University, Agro Food Park 48, DK-8200 Aarhus, Denmark
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Pellegrino L, Rosi V, Sindaco M, D’Incecco P. Proteomics Parameters for Assessing Authenticity of Grated Grana Padano PDO Cheese: Results from a Three-Year Survey. Foods 2024; 13:355. [PMID: 38338491 PMCID: PMC10855795 DOI: 10.3390/foods13030355] [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: 12/15/2023] [Revised: 01/11/2024] [Accepted: 01/18/2024] [Indexed: 02/12/2024] Open
Abstract
Assessing the authenticity of PDO cheeses is an important task because it allows consumer expectations to be fulfilled and guarantees fair competition for manufacturers. A 3-year survey was carried out, analyzing 271 samples of grated Grana Padano (GP) PDO cheese collected on the European market. Previously developed analytical methods based on proteomics approaches were adopted to evaluate the compliance of market samples with selected legal requirements provided by the specification for this cheese. Proteolysis follows highly repeatable pathways in GP cheese due to the usage of raw milk, natural whey starter, and consistent manufacturing and ripening conditions. From selected casein breakdown products, it is possible to calculate the actual cheese age (should be >9 months) and detect the presence of excess rind (should be <18%). Furthermore, due to the characteristic pattern of free amino acids established for GP, distinguishing it from closely related cheese varieties is feasible. Cheese age ranged from 9 to 25 months and was correctly claimed on the label. Based on the amino acid pattern, three samples probably contained defective cheese and there was only one imitation cheese. Few samples (9%) were proven to contain some excess rind. Overall, this survey highlighted that the adopted control parameters can assure the quality of grated GP.
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Affiliation(s)
| | | | | | - Paolo D’Incecco
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, Via G. Celoria 2, 20133 Milan, Italy; (L.P.); (V.R.); (M.S.)
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Liu J, Tong L, Zhang X, Zhang H, Tao B, Gong Q, Zeng R, Song Y. Dynamic nitrogen reallocation in rice plants upon insect herbivory by a generalist lepidopteran pest Spodoptera litura (Fabricius). Plant Cell Environ 2024; 47:294-307. [PMID: 37843127 DOI: 10.1111/pce.14736] [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] [Subscribe] [Scholar Register] [Received: 03/04/2023] [Revised: 09/01/2023] [Accepted: 10/04/2023] [Indexed: 10/17/2023]
Abstract
Nitrogen (N) is a limited nutrient for both plants and herbivores. How plants reallocate N upon herbivore attack is vital for plant tolerance to herbivores. Here we investigated N reallocation in rice during a 2-day herbivore attack by a generalist herbivore Spodoptera litura and 2 days after herbivore removal. Labeled 15 N was translocated during insect attack from feeding-damaged leaves to roots, particularly to young roots. The amounts of chlorophyll and Rubisco were significantly reduced in the attacked leaves. Both free amino acids and nitrate accumulated in the damaged leaves and young roots, while ammonium content was decreased. Activities of nitrate reductase and glutamine synthetase were enhanced in feeding-damaged leaves but inhibited in young roots. The expression of amino acid transporters OsAAP6, OsAAT15, and jasmonate-responsive genes OsAOS, OsMAPK3, OsMAPK6 was induced in the damaged leaves. However, 2 days after herbivore removal, N uptake was increased and herbivory-induced 15 N transfer to roots was partially reverted back to the damaged leaves, resulting in N levels in the previously damaged leaves were even higher than that in control leaves. Collectively, our results indicate a dynamic N reallocation in rice responses to insect herbivory.
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Affiliation(s)
- Jian Liu
- State Key Laboratory of Ecological Pest Control for Fujian and Taiwan Crops, Key Laboratory of Ministry of Education for Genetics, Breeding and Multiple Utilization of Crops, College of Agriculture, Fujian Agriculture and Forestry University, Fuzhou, China
| | - Lu Tong
- State Key Laboratory of Ecological Pest Control for Fujian and Taiwan Crops, Key Laboratory of Ministry of Education for Genetics, Breeding and Multiple Utilization of Crops, College of Agriculture, Fujian Agriculture and Forestry University, Fuzhou, China
| | - Xiyong Zhang
- State Key Laboratory of Ecological Pest Control for Fujian and Taiwan Crops, Key Laboratory of Ministry of Education for Genetics, Breeding and Multiple Utilization of Crops, College of Agriculture, Fujian Agriculture and Forestry University, Fuzhou, China
| | - Huiying Zhang
- Laboratory of Ministry of Agriculture and Rural Affairs of Biological Breeding for Fujian and Taiwan Crops, College of Life Sciences, Fujian Agriculture and Forestry University, Fuzhou, China
| | - Baoxiang Tao
- State Key Laboratory of Ecological Pest Control for Fujian and Taiwan Crops, Key Laboratory of Ministry of Education for Genetics, Breeding and Multiple Utilization of Crops, College of Agriculture, Fujian Agriculture and Forestry University, Fuzhou, China
| | - Qiangbin Gong
- State Key Laboratory of Ecological Pest Control for Fujian and Taiwan Crops, Key Laboratory of Ministry of Education for Genetics, Breeding and Multiple Utilization of Crops, College of Agriculture, Fujian Agriculture and Forestry University, Fuzhou, China
| | - Rensen Zeng
- State Key Laboratory of Ecological Pest Control for Fujian and Taiwan Crops, Key Laboratory of Ministry of Education for Genetics, Breeding and Multiple Utilization of Crops, College of Agriculture, Fujian Agriculture and Forestry University, Fuzhou, China
| | - Yuanyuan Song
- State Key Laboratory of Ecological Pest Control for Fujian and Taiwan Crops, Key Laboratory of Ministry of Education for Genetics, Breeding and Multiple Utilization of Crops, College of Agriculture, Fujian Agriculture and Forestry University, Fuzhou, China
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Yao L, Wang S, Ma R, Wei J, Song L, Liu L. Functional Analysis of Amino Acid Transporter Genes ACYPI000536 and ACYPI004320 in Acyrthosiphon pisum. Insects 2023; 15:20. [PMID: 38249026 PMCID: PMC10816851 DOI: 10.3390/insects15010020] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/10/2023] [Revised: 12/18/2023] [Accepted: 12/25/2023] [Indexed: 01/23/2024]
Abstract
In recent years, pea aphids have become major pests of alfalfa. Our previous study found that "Gannong 5" is a highly aphid-resistant alfalfa variety and that "Lie Renhe" is a susceptible one. The average field susceptibility index of "Gannong 5" was 31.31, and the average field susceptibility index of "Lie Renhe" was 80.34. The uptake and balance of amino acids in insects are usually dependent on amino acid transporters. RT-qPCR was used to detect the relative expression levels of seven amino acid transporter differential genes in the different instar pea aphids fed on resistant and susceptible alfalfa varieties after 24 h, and two key genes were selected. When pea aphids fed on "Gannong 5", the expression of ACYPI004320 was significantly higher than that in pea aphids fed on "Lie Renhe"; however, the expression of ACYPI000536 was significantly lower than that in pea aphids fed on "Lie Renhe". Afterward, the RNA interference with pea aphid ACYPI000536 and ACYPI004320 genes was performed using a plant-mediated method, and gene function was verified via liquid chromatography-mass spectrometry and pea aphid sensitivity to aphid-resistant and susceptible alfalfa varieties. The results showed that the down-regulation of the ACYPI000536 gene expression led to an increase in the histidine and lysine contents in pea aphids, which, in turn, led to an increase in mortality when pea aphids fed on the susceptible variety "Lie Renhe". The down-regulation of the ACYPI004320 gene expression led to an increase in phenylalanine content in pea aphids, which, in turn, led to a decrease in mortality when pea aphids fed on the resistant variety "Gannong 5".
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Affiliation(s)
| | - Senshan Wang
- Gansu Provincial Crop Pest Biological Control Engineering Laboratory, College of Plant Protection, Gansu Agricultural University, Lanzhou 730070, China; (L.Y.); (R.M.); (J.W.); (L.S.); (L.L.)
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Novák M, Zemanová V, Lhotská M, Pavlík M, Klement A, Hnilička F, Pavlíková D. Response of Carrot ( Daucus carota L.) to Multi-Contaminated Soil from Historic Mining and Smelting Activities. Int J Mol Sci 2023; 24:17345. [PMID: 38139174 PMCID: PMC10744065 DOI: 10.3390/ijms242417345] [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: 11/10/2023] [Revised: 12/07/2023] [Accepted: 12/09/2023] [Indexed: 12/24/2023] Open
Abstract
A pot experiment was undertaken to investigate the effect of Cd, Pb and Zn multi-contamination on the physiological and metabolic response of carrot (Daucus carota L.) after 98 days of growth under greenhouse conditions. Multi-contamination had a higher negative influence on leaves (the highest Cd and Zn accumulation) compared to the roots, which showed no visible change in terms of anatomy and morphology. The results showed the following: (i) significantly higher accumulation of Cd, Zn, and Pb in the multi-contaminated variant (Multi) compared to the control; (ii) significant metabolic responses-an increase in the malondialdehyde content of the Multi variant compared to the control in the roots (by 20%), as well as in the leaves (by 53%); carotenoid content in roots decreased by 31% in the Multi variant compared with the control; and changes in free amino acids, especially those related to plant stress responses. The determination of hydroxyproline and sarcosine may reflect the higher sensitivity of carrot leaves to multi-contamination in comparison to roots. A similar trend was observed for the content of free methionine (significant increase of 31% only in leaves); (iii) physiological responses (significant decreases in biomass, changes in gas-exchange parameters and chlorophyll a); and (iv) significant changes in enzymatic activities (chitinase, alanine aminopeptidase, acid phosphatase) in the root zone.
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Affiliation(s)
- Milan Novák
- Department of Agroenvironmental Chemistry and Plant Nutrition, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences Prague, Kamýcká 129, 16500 Prague, Czech Republic; (M.N.)
| | - Veronika Zemanová
- Department of Agroenvironmental Chemistry and Plant Nutrition, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences Prague, Kamýcká 129, 16500 Prague, Czech Republic; (M.N.)
| | - Marie Lhotská
- Department of Botany and Plant Physiology, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences Prague, Kamýcká 129, 16500 Prague, Czech Republic; (M.L.); (F.H.)
| | - Milan Pavlík
- Department of Agroenvironmental Chemistry and Plant Nutrition, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences Prague, Kamýcká 129, 16500 Prague, Czech Republic; (M.N.)
| | - Aleš Klement
- Department of Soil Science and Soil Protection, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences Prague, Kamýcká 129, 16500 Prague, Czech Republic;
| | - František Hnilička
- Department of Botany and Plant Physiology, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences Prague, Kamýcká 129, 16500 Prague, Czech Republic; (M.L.); (F.H.)
| | - Daniela Pavlíková
- Department of Agroenvironmental Chemistry and Plant Nutrition, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences Prague, Kamýcká 129, 16500 Prague, Czech Republic; (M.N.)
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Ding B, Wang F, Zhang B, Feng M, Chang L, Shao Y, Sun Y, Jiang Y, Wang R, Wang L, Xie J, Qian C. Flavor Characteristics of Ten Peanut Varieties from China. Foods 2023; 12:4380. [PMID: 38137184 PMCID: PMC10743137 DOI: 10.3390/foods12244380] [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: 10/08/2023] [Revised: 11/12/2023] [Accepted: 11/13/2023] [Indexed: 12/24/2023] Open
Abstract
To investigate the flavor characteristics of peanuts grown in Jiangsu, China, ten local varieties were selected. The amino acids, 5'-nucleotides and volatile substances were detected, and the flavor and odor characteristics of these varieties were estimated using an electronic tongue and nose. The results showed that the fat and protein contents of ten peanut varieties changed significantly (p < 0.05), and may have been negatively correlated with those of the Taihua 6 variety-in particular, having the highest protein content and the lowest fat content. The amino acid contents of the peanuts were 20.08 g/100 g (Taihua 4)-27.18 g/100 g (Taihua 6). Taihua 6 also contained the highest bitter (10.41 g/100 g) and sweet (6.06 g/100 g) amino acids, and Taihua 10 had the highest monosodium glutamate-like amino acids (7.61 g/100 g). The content of 5'-nucleotides ranged from 0.08 mg/g (Taihua 9725) to 0.14 mg/g (Taihua 0122-601). Additionally, 5'-cytidylate monophosphate (5'-CMP) and 5'-adenosine monophosphate (5'-AMP) were the major 5'-nucleotides detected in the peanuts. A total of 42 kinds of volatile flavor compounds were detected, with both Taihua 4 and 6 showing the most (18 kinds) and the highest content being in Taihua 4 (7.46%). Both Taihua 9725 and 9922 exhibited the fewest kinds (nine kinds) of volatile components, and the lowest content was in Taihua 9725 (3.15%). Formic acid hexyl ester was the most abundant volatile substance in peanuts, and the highest level (3.63%) was detected in Taihua 7506. The electronic tongue and nose indicated that the greatest taste difference among the ten varieties of peanuts was mainly related to sourness, and Taihua 4 and Taihua 9922 had special taste characteristics. On the other hand, the greatest smell difference among the ten varieties of peanuts was mostly for methane and sulfur organic substances, and Taihua 0605-2 had a special and strong smell characteristic. In conclusion, the content and composition differences of the flavor substances of ten peanut varieties were responsible for their divergences in taste and smell. These results will provide guidelines for the further use (freshly consumed or processed) of these ten peanut varieties.
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Affiliation(s)
- Bin Ding
- Taizhou Institute of Agricultural Sciences, Jiangsu Academy of Agricultural Sciences, Taizhou 210014, China; (B.D.); (M.F.); (L.C.); (Y.J.); (R.W.)
| | - Fei Wang
- Department of Food Science and Engineering, School of Food Science and Engineering, Yangzhou University, Yangzhou 225012, China; (F.W.); (B.Z.); (Y.S.); (Y.S.)
| | - Bei Zhang
- Department of Food Science and Engineering, School of Food Science and Engineering, Yangzhou University, Yangzhou 225012, China; (F.W.); (B.Z.); (Y.S.); (Y.S.)
| | - Mengshi Feng
- Taizhou Institute of Agricultural Sciences, Jiangsu Academy of Agricultural Sciences, Taizhou 210014, China; (B.D.); (M.F.); (L.C.); (Y.J.); (R.W.)
| | - Lei Chang
- Taizhou Institute of Agricultural Sciences, Jiangsu Academy of Agricultural Sciences, Taizhou 210014, China; (B.D.); (M.F.); (L.C.); (Y.J.); (R.W.)
| | - Yuyang Shao
- Department of Food Science and Engineering, School of Food Science and Engineering, Yangzhou University, Yangzhou 225012, China; (F.W.); (B.Z.); (Y.S.); (Y.S.)
| | - Yan Sun
- Department of Food Science and Engineering, School of Food Science and Engineering, Yangzhou University, Yangzhou 225012, China; (F.W.); (B.Z.); (Y.S.); (Y.S.)
| | - Ying Jiang
- Taizhou Institute of Agricultural Sciences, Jiangsu Academy of Agricultural Sciences, Taizhou 210014, China; (B.D.); (M.F.); (L.C.); (Y.J.); (R.W.)
| | - Rui Wang
- Taizhou Institute of Agricultural Sciences, Jiangsu Academy of Agricultural Sciences, Taizhou 210014, China; (B.D.); (M.F.); (L.C.); (Y.J.); (R.W.)
| | - Libin Wang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China;
| | - Jixian Xie
- Taizhou Institute of Agricultural Sciences, Jiangsu Academy of Agricultural Sciences, Taizhou 210014, China; (B.D.); (M.F.); (L.C.); (Y.J.); (R.W.)
| | - Chunlu Qian
- Department of Food Science and Engineering, School of Food Science and Engineering, Yangzhou University, Yangzhou 225012, China; (F.W.); (B.Z.); (Y.S.); (Y.S.)
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12
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Svietlova N, Reichelt M, Zhyr L, Majumder A, Scholz SS, Grabe V, Krapp A, Oelmüller R, Mithöfer A. The Beneficial Fungus Mortierella hyalina Modulates Amino Acid Homeostasis in Arabidopsis under Nitrogen Starvation. Int J Mol Sci 2023; 24:16128. [PMID: 38003319 PMCID: PMC10671455 DOI: 10.3390/ijms242216128] [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: 10/09/2023] [Revised: 10/30/2023] [Accepted: 11/03/2023] [Indexed: 11/26/2023] Open
Abstract
Non-mycorrhizal but beneficial fungi often mitigate (a)biotic stress-related traits in host plants. The underlying molecular mechanisms are mostly still unknown, as in the interaction between the endophytic growth-promoting soil fungus Mortierella hyalina and Arabidopsis thaliana. Here, abiotic stress in the form of nitrogen (N) deficiency was used to investigate the effects of the fungus on colonized plants. In particular, the hypothesis was investigated that fungal infection could influence N deficiency via an interaction with the high-affinity nitrate transporter NRT2.4, which is induced by N deficiency. For this purpose, Arabidopsis wild-type nrt2.4 knock-out and NRT2.4 reporter lines were grown on media with different nitrate concentrations with or without M. hyalina colonization. We used chemical analysis methods to determine the amino acids and phytohormones. Experimental evidence suggests that the fungus does not modulate NRT2.4 expression under N starvation. Instead, M. hyalina alleviates N starvation in other ways: The fungus supplies nitrogen (15N) to the N-starved plant. The presence of the fungus restores the plants' amino acid homeostasis, which was out of balance due to N deficiency, and causes a strong accumulation of branched-chain amino acids. We conclude that the plant does not need to invest in defense and resources for growth are maintained, which in turn benefits the fungus, suggesting that this interaction should be considered a mutualistic symbiosis.
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Affiliation(s)
- Nataliia Svietlova
- Research Group Plant Defense Physiology, Max Planck Institute for Chemical Ecology, 07745 Jena, Germany; (N.S.); (L.Z.); (A.M.)
| | - Michael Reichelt
- Department of Biochemistry, Max Planck Institute for Chemical Ecology, 07745 Jena, Germany;
| | - Liza Zhyr
- Research Group Plant Defense Physiology, Max Planck Institute for Chemical Ecology, 07745 Jena, Germany; (N.S.); (L.Z.); (A.M.)
| | - Anindya Majumder
- Research Group Plant Defense Physiology, Max Planck Institute for Chemical Ecology, 07745 Jena, Germany; (N.S.); (L.Z.); (A.M.)
| | - Sandra S. Scholz
- Department of Plant Physiology, Matthias-Schleiden-Institute, Friedrich-Schiller-University, 07743 Jena, Germany; (S.S.S.); (R.O.)
| | - Veit Grabe
- Microscopic Imaging Service Group, Max Planck Institute for Chemical Ecology, 07745 Jena, Germany;
| | - Anne Krapp
- Institut Jean-Pierre Bourgin (IJPB), AgroParisTech, INRAE, Université Paris-Saclay, 78000 Versailles, France;
| | - Ralf Oelmüller
- Department of Plant Physiology, Matthias-Schleiden-Institute, Friedrich-Schiller-University, 07743 Jena, Germany; (S.S.S.); (R.O.)
| | - Axel Mithöfer
- Research Group Plant Defense Physiology, Max Planck Institute for Chemical Ecology, 07745 Jena, Germany; (N.S.); (L.Z.); (A.M.)
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13
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Alinaghi M, Nilsson D, Singh N, Höjer A, Saedén KH, Trygg J. Near-infrared hyperspectral image analysis for monitoring the cheese-ripening process. J Dairy Sci 2023; 106:7407-7418. [PMID: 37641350 DOI: 10.3168/jds.2023-23377] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2023] [Accepted: 05/20/2023] [Indexed: 08/31/2023]
Abstract
Ripening is the most crucial process step in cheese manufacturing and constitutes multiple biochemical alterations that describe the final cheese quality and its perceived sensory attributes. The assessment of the cheese-ripening process is challenging and requires the effective analysis of a multitude of biochemical changes occurring during the process. This study monitored the biochemical and sensory attribute changes of paraffin wax-covered long-ripening hard cheeses (n = 79) during ripening by collecting samples at different stages of ripening. Near-infrared hyperspectral (NIR-HS) imaging, together with free amino acid, chemical composition, and sensory attributes, was studied to monitor the biochemical changes during the ripening process. Orthogonal projection-based multivariate calibration methods were used to characterize ripening-related and orthogonal components as well as the distribution map of chemical components. The results approve the NIR-HS imaging as a rapid tool for monitoring cheese maturity during ripening. Moreover, the pixelwise evaluation of images shows the homogeneity of cheese maturation at different stages of ripening. Among the chemical compositions, fat content and moisture are the most important variables correlating to NIR-HS images during the ripening process.
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Affiliation(s)
- Masoumeh Alinaghi
- Chemometrics Lab, Computational Life Science Cluster (CLiC), Umeå University, Umeå SE-901 87, Sweden; Functional Microbiology, Institute of Microbiology, Department of Pathobiology, University of Veterinary Medicine, Vienna 1210, Austria
| | - David Nilsson
- Chemometrics Lab, Computational Life Science Cluster (CLiC), Umeå University, Umeå SE-901 87, Sweden
| | - Nikita Singh
- Chemometrics Lab, Computational Life Science Cluster (CLiC), Umeå University, Umeå SE-901 87, Sweden
| | - Annika Höjer
- Norrmejerier, Mejerivägen 2, Umeå SE-906 22, Sweden
| | | | - Johan Trygg
- Chemometrics Lab, Computational Life Science Cluster (CLiC), Umeå University, Umeå SE-901 87, Sweden; Sartorius Corporate Research, Sartorius, Sartorius Stedim Data Analytics, Umeå SE-903 33, Sweden.
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14
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Hu S, Li K, Zhang X, Yang C, Zhang R, Guo H. The Impact of the Foliar Application of Amino Acid Aqueous Fertilizer on the Flavor of Potato Tubers. Foods 2023; 12:3951. [PMID: 37959069 PMCID: PMC10649066 DOI: 10.3390/foods12213951] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2023] [Revised: 10/18/2023] [Accepted: 10/24/2023] [Indexed: 11/15/2023] Open
Abstract
The quality of the flavor of potatoes is a crucial determinant in the commercial success of a potato variety. Plant nutrition promotes the synthesis of amino acids, and the application of exogenous amino acids has the potential to enhance the flavor quality of potatoes. In this experiment, Dian Shu 1418 and Dian Shu 23 were used as the materials, and different amino acid foliar spray trials were designed. The free amino acid content in potato tubers is determined based on high-performance liquid chromatography, and volatile tuber flavor compounds are detected using gas chromatography-mass spectrometry. The results showed that the amino acid foliar spray effectively increased the content of glycine, methionine, and phenylalanine in the tubers, subsequently increasing the levels of 2,3-dimethyl-pyrazine and 2-ethyl-3-methyl-pyrazine, enhancing the roasted fragrance characteristics of the potatoes. The experimental results provide a reference for cultivating flavor enhancement in potato tubers.
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Affiliation(s)
- Songhe Hu
- College of Agronomy and Biotechnology, Yunnan Agricultural University, Kunming 650201, China; (S.H.); (K.L.); (X.Z.); (C.Y.); (R.Z.)
- Yunnan Engineering Research Center of Tuber and Root Crop Bio-Breeding and Healthy Seed Propagation, Yunnan Agricultural University, Kunming 650201, China
- Tuber and Root Crop Institute, Yunnan Agricultural University, Kunming 650201, China
| | - Kaifeng Li
- College of Agronomy and Biotechnology, Yunnan Agricultural University, Kunming 650201, China; (S.H.); (K.L.); (X.Z.); (C.Y.); (R.Z.)
- Yunnan Engineering Research Center of Tuber and Root Crop Bio-Breeding and Healthy Seed Propagation, Yunnan Agricultural University, Kunming 650201, China
- Tuber and Root Crop Institute, Yunnan Agricultural University, Kunming 650201, China
| | - Xing Zhang
- College of Agronomy and Biotechnology, Yunnan Agricultural University, Kunming 650201, China; (S.H.); (K.L.); (X.Z.); (C.Y.); (R.Z.)
- Yunnan Engineering Research Center of Tuber and Root Crop Bio-Breeding and Healthy Seed Propagation, Yunnan Agricultural University, Kunming 650201, China
- Tuber and Root Crop Institute, Yunnan Agricultural University, Kunming 650201, China
| | - Changwei Yang
- College of Agronomy and Biotechnology, Yunnan Agricultural University, Kunming 650201, China; (S.H.); (K.L.); (X.Z.); (C.Y.); (R.Z.)
- Yunnan Engineering Research Center of Tuber and Root Crop Bio-Breeding and Healthy Seed Propagation, Yunnan Agricultural University, Kunming 650201, China
- Tuber and Root Crop Institute, Yunnan Agricultural University, Kunming 650201, China
| | - Rui Zhang
- College of Agronomy and Biotechnology, Yunnan Agricultural University, Kunming 650201, China; (S.H.); (K.L.); (X.Z.); (C.Y.); (R.Z.)
- Yunnan Engineering Research Center of Tuber and Root Crop Bio-Breeding and Healthy Seed Propagation, Yunnan Agricultural University, Kunming 650201, China
- Tuber and Root Crop Institute, Yunnan Agricultural University, Kunming 650201, China
| | - Huachun Guo
- College of Agronomy and Biotechnology, Yunnan Agricultural University, Kunming 650201, China; (S.H.); (K.L.); (X.Z.); (C.Y.); (R.Z.)
- Yunnan Engineering Research Center of Tuber and Root Crop Bio-Breeding and Healthy Seed Propagation, Yunnan Agricultural University, Kunming 650201, China
- Tuber and Root Crop Institute, Yunnan Agricultural University, Kunming 650201, China
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15
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Yuan X, Peng X, Zheng Y, Luo Y, Lin H, Zhang Z. Changes in flavor substances during the processing of boneless cold-eating rabbit meat. Food Sci Nutr 2023; 11:6532-6543. [PMID: 37823122 PMCID: PMC10563758 DOI: 10.1002/fsn3.3600] [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] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2023] [Revised: 07/19/2023] [Accepted: 07/23/2023] [Indexed: 10/13/2023] Open
Abstract
Cold-eating rabbit is a traditional Chinese delicacy made by the process of pickling and frying. To explore the relationship between the flavor of cold-eating rabbit and the production process, this study investigated the changes of nucleotides, free amino acids, fatty acids, and volatile flavor substances in diced, marinated for 10 min, marinated for 20 min, fried for 5 min, re-fried for 10 min, re-fried for 15 min, re-fried for 20 min, seasoned and fried, and in the finished product, and analyzed the changes of flavor substances in deboned rabbit at different processing stages. Results showed that the content of 5'-inosine monophosphate (IMP) increased significantly (p < .05), indicating that the degradation pathway mainly involved IMP. In total, 17 free amino acids were detected, the contents of which increased significantly (p < .05). In addition, 27 medium- and long-chain fatty acids were detected. The total concentration of free fatty acids decreased in the fresh rabbit meat-marinated 20 min stage (p < .05), then increased in the fried 5 min-fried 20 min stage (p < .05), and finally decreased in the fried with spices-finished stage (p < .05). Seventy-seven volatile flavor substances were detected, and the 15-minute frying stage was key in producing the volatile flavor substances.
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Affiliation(s)
- Xianling Yuan
- College of BioengineeringSichuan University of Science and EngineeringYibinChina
| | | | - Yidan Zheng
- College of BioengineeringSichuan University of Science and EngineeringYibinChina
| | - Yi Luo
- Changning County Product Quality Inspection and Testing CenterYibinChina
| | | | - Zhouyou Zhang
- College of BioengineeringSichuan University of Science and EngineeringYibinChina
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16
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Kaur N, Halford NG. Reducing the Risk of Acrylamide and Other Processing Contaminant Formation in Wheat Products. Foods 2023; 12:3264. [PMID: 37685197 PMCID: PMC10486470 DOI: 10.3390/foods12173264] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2023] [Revised: 08/23/2023] [Accepted: 08/27/2023] [Indexed: 09/10/2023] Open
Abstract
Wheat is a staple crop, consumed worldwide as a major source of starch and protein. Global intake of wheat has increased in recent years, and overall, wheat is considered to be a healthy food, particularly when products are made from whole grains. However, wheat is almost invariably processed before it is consumed, usually via baking and/or toasting, and this can lead to the formation of toxic processing contaminants, including acrylamide, 5-hydroxymethylfurfural (HMF) and polycyclic aromatic hydrocarbons (PAHs). Acrylamide is principally formed from free (soluble, non-protein) asparagine and reducing sugars (glucose, fructose and maltose) within the Maillard reaction and is classified as a Group 2A carcinogen (probably carcinogenic to humans). It also has neurotoxic and developmental effects at high doses. HMF is also generated within the Maillard reaction but can also be formed via the dehydration of fructose or caramelisation. It is frequently found in bread, biscuits, cookies, and cakes. Its molecular structure points to genotoxicity and carcinogenic risks. PAHs are a large class of chemical compounds, many of which are genotoxic, mutagenic, teratogenic and carcinogenic. They are mostly formed during frying, baking and grilling due to incomplete combustion of organic matter. Production of these processing contaminants can be reduced with changes in recipe and processing parameters, along with effective quality control measures. However, in the case of acrylamide and HMF, their formation is also highly dependent on the concentrations of precursors in the grain. Here, we review the synthesis of these contaminants, factors impacting their production and the mitigation measures that can be taken to reduce their formation in wheat products, focusing on the role of genetics and agronomy. We also review the risk management measures adopted by food safety authorities around the world.
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17
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Byeon YS, Heo J, Park K, Chin YW, Hong SP, Lim SD, Kim SS. Consumer Preference of Traditional Korean Soy Sauce ( Ganjang) and Its Relationship with Sensory Attributes and Physicochemical Properties. Foods 2023; 12:2361. [PMID: 37372572 DOI: 10.3390/foods12122361] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2023] [Revised: 06/08/2023] [Accepted: 06/09/2023] [Indexed: 06/29/2023] Open
Abstract
This study aimed to investigate the physicochemical characteristics, sensory attributes, and consumer acceptance of the Certification of Quality of Traditional Food (CQT) ganjang samples produced in different provinces of Korea. Wide variations in physicochemical properties were found among the samples, especially in lipids, total nitrogen, acidity, and reducing sugar. Traditional fermented foods are known to be closely tied to regional features, but the composition and characteristics of CQT ganjangs might be influenced much more by individual ganjang producers than by region. Preference mapping was performed to understand consumer behavior towards ganjang, and most consumers tended to have similar preferences, implying shared a common sensory ideal. The results of the partial least squares regression revealed drivers of liking for ganjang among sensory attributes, free amino acids, and organic acids. Overall, sensory attributes such as sweetness and umami were positively associated with acceptability, while the terms related to fermentation were negatively associated. In addition, amino acids, such as threonine, serine, proline, glutamate, aspartate, and lysine, and organic acids, such as lactate and malate, were positively associated with consumer acceptance. The important implications of the findings of this study for the food industry can be utilized to develop and optimize traditional foods.
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Affiliation(s)
- Yang Soo Byeon
- Research Group of Food Processing, Korea Food Research Institute, Wanju-gun 55365, Republic of Korea
| | - JeongAe Heo
- Research Group of Food Processing, Korea Food Research Institute, Wanju-gun 55365, Republic of Korea
| | - Kwon Park
- Research Group of Food Processing, Korea Food Research Institute, Wanju-gun 55365, Republic of Korea
| | - Young-Wook Chin
- Traditional Food Research Group, Korea Food Research Institute, Wanju-gun 55365, Republic of Korea
| | - Sang-Pil Hong
- Traditional Food Research Group, Korea Food Research Institute, Wanju-gun 55365, Republic of Korea
| | - Sang-Dong Lim
- Traditional Food Research Group, Korea Food Research Institute, Wanju-gun 55365, Republic of Korea
| | - Sang Sook Kim
- Research Group of Food Processing, Korea Food Research Institute, Wanju-gun 55365, Republic of Korea
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18
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Zhu H, Li P, Wang L, Huang Q, Xu B. Flavor profile of "Dao Ban Xiang" (a traditional dry-cured meat product in Chinese Huizhou cuisine) at different processing stages in winter and summer. Food Sci Nutr 2023; 11:2733-2750. [PMID: 37324930 PMCID: PMC10261732 DOI: 10.1002/fsn3.3225] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2022] [Revised: 12/09/2022] [Accepted: 12/28/2022] [Indexed: 06/17/2023] Open
Abstract
"Dao Ban Xiang" is a famous traditional Chinese dry-cured meat product. This study aimed to comparatively analyze the difference in the volatile flavor information of "Dao Ban Xiang" produced in winter and summer. In this study, we determine the physical and chemical properties, free amino acids (FAAs), free fatty acids (FFAs), and volatile compounds in the four processing stages of samples in winter and summer. The content of FAAs decreased significantly during the curing period in winter while increasing steadily in summer. The content of total FFAs increased in both winter and summer, and polyunsaturated fatty acids (PUFAs) decreased significantly in summer. The characteristic compound in winter samples is hexanal, nonanal, and (E)-2-octenal, which may mainly come from the degradation of FAAs, while the characteristic compound in winter samples is hexanal, nonanal, and (E)-2-nonenal, which may mainly be derived from the oxidation of FFAs. This study extends our knowledge on flavor from traditional cured meat products at different processing stages in different seasons and could be useful for the standardization of the traditional and regional meat products.
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Affiliation(s)
- Hanlin Zhu
- School of Food and Biological EngineeringHefei University of TechnologyHefeiChina
| | - Ping Li
- School of Food and Biological EngineeringHefei University of TechnologyHefeiChina
| | - Lin Wang
- School of Food and Biological EngineeringHefei University of TechnologyHefeiChina
| | - Qianli Huang
- School of Food and Biological EngineeringHefei University of TechnologyHefeiChina
| | - Baocai Xu
- School of Food and Biological EngineeringHefei University of TechnologyHefeiChina
- Engineering Research Center of Bio‐Process, Ministry of EducationHefei University of TechnologyHefeiChina
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19
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Qian C, Jiang Y, Sun Y, Yin X, Zhang M, Kan J, Liu J, Xiao L, Jin C, Qi X, Yang W. Changes in the Texture and Flavor of Lotus Root after Different Cooking Methods. Foods 2023; 12:foods12102012. [PMID: 37238831 DOI: 10.3390/foods12102012] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2023] [Revised: 04/24/2023] [Accepted: 05/11/2023] [Indexed: 05/28/2023] Open
Abstract
The changes in the texture and flavor of lotus root were determined before and after boiling, steaming and frying. Compared to fresh lotus root, all three kinds of cooking decreased the hardness and springiness, and frying significantly enhanced the gumminess, chewiness and cohesiveness. The flavor components, such as flavor amino acids, nucleotides and their taste character in lotus roots, were determined by liquid chromatography and electronic tongue. The amino acids and nucleotide contents of fresh lotus root were 20.9 and 0.07 μg/kg, respectively. The content of flavor substances in lotus roots decreased obviously, and the texture characteristics decreased after boiling and steaming. After deep-frying for 2 min, the free amino acids and nucleotide contents of lotus root were 32.09 and 0.85 μg/kg, respectively, which were the highest in all cooking methods. The contents of volatile flavor components and their smell character in lotus roots were determined by GC-MS and electronic nose. There were 58 kinds of flavor compounds identified in fresh lotus root, mainly alcohols, esters and olefins. The total amount of volatile flavor compounds decreased, and new compounds, such as benzene derivatives, were produced in lotus roots after boiling and steaming. After deep-frying, the content of volatile flavor compounds in lotus root increased significantly, especially the aldehyde volatile flavor compounds. The production of pyran, pyrazine and pyridine volatile flavor compounds made the lotus root flavor unique and delicious. The taste and smell character of lotus roots before and after cooking were effectively separated by an electronic tongue, nose and PCA analysis; the results suggested the boiled lotus root exhibited the most natural and characteristic taste and smell among the four groups.
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Affiliation(s)
- Chunlu Qian
- Department of Food Science and Engineering, School of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China
| | - Yaying Jiang
- Department of Food Science and Engineering, School of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China
| | - Yan Sun
- Department of Food Science and Engineering, School of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China
| | - Xiaodong Yin
- Huaiyin Institute of Agricultural Sciences in Xuhuai Area of Jiangsu, Huaian 223001, China
| | - Man Zhang
- Department of Food Science and Engineering, School of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China
| | - Juan Kan
- Department of Food Science and Engineering, School of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China
| | - Jun Liu
- Department of Food Science and Engineering, School of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China
| | - Lixia Xiao
- Department of Food Science and Engineering, School of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China
| | - Changhai Jin
- Department of Food Science and Engineering, School of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China
| | - Xiaohua Qi
- Department of Horticulture, College of Horticulture and Landscape Architecture, Yangzhou University, Yangzhou 225009, China
| | - Wenfei Yang
- Huaiyin Institute of Agricultural Sciences in Xuhuai Area of Jiangsu, Huaian 223001, China
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20
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Habuš Jerčić I, Bošnjak Mihovilović A, Matković Stanković A, Lazarević B, Goreta Ban S, Ban D, Major N, Tomaz I, Banjavčić Z, Kereša S. Garlic Ecotypes Utilise Different Morphological, Physiological and Biochemical Mechanisms to Cope with Drought Stress. Plants (Basel) 2023; 12:plants12091824. [PMID: 37176881 PMCID: PMC10180593 DOI: 10.3390/plants12091824] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/02/2023] [Revised: 04/21/2023] [Accepted: 04/24/2023] [Indexed: 05/15/2023]
Abstract
Drought negatively affects plants by altering morphological, physiological and metabolic processes and ultimately reducing yields. Garlic (Allium sativum L.), an important member of the Alliaceae family, is also sensitive to drought and maximizing the yield of garlic bulbs is largely dependent on water availability. The objective of this study was to determine the effects of drought stress on morphological and physiological characteristics, as well as on phenolic, sugar, inulin and free amino acid content and antioxidant activity in two Croatian garlic ecotypes, 'Istarski crveni' (IC) and Istarski bijeli (IB). Drought was induced by using polyethylene glycol 8000 (PEG) solution (-0.6 MPa) starting 21 days after clove planting and lasted for 20 days. Drought reduced plant height, number of leaves and plant weight, but increased root length in both ecotypes compared to the control treatment. Among the physiological parameters, significant differences were observed between the two ecotypes studied in the spectral characteristics of the leaves, namely reflection in red, green and blue, VAL, values of the vegetation indices related to the chlorophyll content (CHI, GI), and the anthocyanin content (ARI). Ecotype IC showed higher antioxidant activity in the control treatment due to higher total phenolic content (TPC), but under drought conditions higher DPPH radical scavenging activity was determined in ecotype IB and higher values of FRAP in IC. Sucrose and glucose generally decreased under drought, while inulin increased in IB but decreased in IC. Total free amino acid content increased under drought in both ecotypes. In conclusion, drought tolerance of IB might be associated with increased accumulation of inulin and higher levels of amino acids, especially those shown to contribute to drought resistance. In IC, drought tolerance is associated with an increase in some amino acid compounds and better root growth in depth, probably due to a more efficient translocation of sucrose to the underground part of the plant.
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Affiliation(s)
- Ivanka Habuš Jerčić
- Department of Plant Breeding, Genetics and Biometrics, Faculty of Agriculture, University of Zagreb, Svetošimunska cesta 25, 10000 Zagreb, Croatia
| | - Anita Bošnjak Mihovilović
- Department of Plant Breeding, Genetics and Biometrics, Faculty of Agriculture, University of Zagreb, Svetošimunska cesta 25, 10000 Zagreb, Croatia
| | - Ana Matković Stanković
- Department of Plant Breeding, Genetics and Biometrics, Faculty of Agriculture, University of Zagreb, Svetošimunska cesta 25, 10000 Zagreb, Croatia
| | - Boris Lazarević
- Department of Plant Nutrition, Faculty of Agriculture, University of Zagreb, Svetošimunska cesta 25, 10000 Zagreb, Croatia
- Centre of Excellence for Biodiversity and Molecular Plant Breeding, Faculty of Agriculture, University of Zagreb, Svetošimunska cesta 25, 10000 Zagreb, Croatia
| | - Smiljana Goreta Ban
- Centre of Excellence for Biodiversity and Molecular Plant Breeding, Faculty of Agriculture, University of Zagreb, Svetošimunska cesta 25, 10000 Zagreb, Croatia
- Institute of Agriculture and Tourism, Karla Huguesa 8, 52440 Poreč, Croatia
| | - Dean Ban
- Centre of Excellence for Biodiversity and Molecular Plant Breeding, Faculty of Agriculture, University of Zagreb, Svetošimunska cesta 25, 10000 Zagreb, Croatia
- Institute of Agriculture and Tourism, Karla Huguesa 8, 52440 Poreč, Croatia
| | - Nikola Major
- Centre of Excellence for Biodiversity and Molecular Plant Breeding, Faculty of Agriculture, University of Zagreb, Svetošimunska cesta 25, 10000 Zagreb, Croatia
| | - Ivana Tomaz
- Centre of Excellence for Biodiversity and Molecular Plant Breeding, Faculty of Agriculture, University of Zagreb, Svetošimunska cesta 25, 10000 Zagreb, Croatia
- Department of Viticulture and Enology, Faculty of Agriculture, University of Zagreb, Svetošimunska cesta 25, 10000 Zagreb, Croatia
| | - Zrinka Banjavčić
- Department of Plant Breeding, Genetics and Biometrics, Faculty of Agriculture, University of Zagreb, Svetošimunska cesta 25, 10000 Zagreb, Croatia
| | - Snježana Kereša
- Department of Plant Breeding, Genetics and Biometrics, Faculty of Agriculture, University of Zagreb, Svetošimunska cesta 25, 10000 Zagreb, Croatia
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Hiranpradith V, Therdthai N, Soontrunnarudrungsri A. Effect of Steaming and Microwave Heating on Taste of Clear Soup with Split-Gill Mushroom Powder. Foods 2023; 12:foods12081685. [PMID: 37107479 PMCID: PMC10138041 DOI: 10.3390/foods12081685] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2023] [Revised: 04/06/2023] [Accepted: 04/11/2023] [Indexed: 04/29/2023] Open
Abstract
Salt is widely overconsumed. Among the strategies used in low-salt foods, the addition of flavor enhancers to improve saltiness perception through an umami taste is a viable and promising technique. This study investigated using split-gill mushroom (SGM) powder containing umami taste to increase saltiness in a clear soup for two different heating conditions: steaming under high pressure and microwave heating. According to the E-tongue results, the addition of 0.2-0.8% SGM produced a different taste in the soup compared to the addition of salt, and the addition of 0.2-0.8% SGM yielded a similar taste to the addition of 0.4-0.6% MSG in a plain, clear soup. In flavored soup, SGM at a high concentration had a taste-enhancing impact comparable to 0.4% MSG, whereas SGM at a low concentration had no taste-enhancing effect. The flavored soups containing 0.4 or 0.8% SGM consisted of two umami 5'-nucleotides: adenosine 5'-monophosphate (5'-AMP) and guanosine 5'-monophosphate (5'-GMP); however, inosine 5'-monophosphate (5'-IMP) was not detected. The major umami amino acids were glutamic acid, aspartic acid, and arginine. Microwave heating increased the salinity and total nucleotides and could maintain the umami amino acids, whereas aspartic acid (one of the umami amino acids) was reduced by 8.23% after steaming under high pressure. Thus, after microwave heating and steaming under high pressure, the equivalent umami concentration was reduced by 43.11 and 44.53%, respectively. In conclusion, the addition of SGM and volumetric heating using microwaves could be an alternative method for reducing the amount of salt in soup by increasing the umami taste intensity and salinity.
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Affiliation(s)
- Vimolpa Hiranpradith
- Department of Product Development, Faculty of Agro-Industry, Kasetsart University, Bangkok 10900, Thailand
| | - Nantawan Therdthai
- Department of Product Development, Faculty of Agro-Industry, Kasetsart University, Bangkok 10900, Thailand
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22
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Jing Y, Pei T, Li C, Wang D, Wang Q, Chen Y, Li P, Liu C, Ma F. Overexpression of the FERONIA receptor kinase MdMRLK2 enhances apple cold tolerance. Plant J 2023. [PMID: 37006197 DOI: 10.1111/tpj.16226] [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] [Subscribe] [Scholar Register] [Received: 01/19/2023] [Revised: 03/24/2023] [Accepted: 03/28/2023] [Indexed: 06/19/2023]
Abstract
Cold is one of the main abiotic stresses in temperate fruit crops, affecting the yield and fruit quality of apple in China and European countries. The plant receptor-like kinase FERONIA is widely reported to be involved in abiotic stresses. However, its function in apple cold resistance remains unknown. Modification of cell wall components and accumulation of soluble sugars and amino acids are important strategies by which plants cope with cold. In this study, expression of the apple FERONIA receptor-like kinase gene MdMRLK2 was rapidly induced by cold. Apple plants overexpressing MdMRLK2 (35S:MdMRLK2) showed enhanced cold resistance relative to the wild type. Under cold conditions, 35S:MdMRLK2 apple plants had higher amounts of water insoluble pectin, lignin, cellulose, and hemicellulose, which may have resulted from reduced activities of polygalacturonase, pectinate lyase, pectinesterase, and cellulase. More soluble sugars and free amino acids and less photosystem damage were also observed in 35S:MdMRLK2 apple plants. Intriguingly, MdMRLK2 interacted with the transcription factor MdMYBPA1 and promoted its binding to MdANS and MdUFGT promoters, leading to more anthocyanin biosynthesis, particularly under cold conditions. These findings complemented the function of apple FERONIA MdMRLK2 responding to cold resistance.
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Affiliation(s)
- Yuanyuan Jing
- State Key Laboratory of Crop Stress Biology for Arid Areas/Shaanxi Key Laboratory of Apple, College of Horticulture, Northwest A&F University, Yangling, 712100, Shaanxi, China
| | - Tingting Pei
- State Key Laboratory of Crop Stress Biology for Arid Areas/Shaanxi Key Laboratory of Apple, College of Horticulture, Northwest A&F University, Yangling, 712100, Shaanxi, China
| | - Chunrong Li
- State Key Laboratory of Crop Stress Biology for Arid Areas/Shaanxi Key Laboratory of Apple, College of Horticulture, Northwest A&F University, Yangling, 712100, Shaanxi, China
| | - Duanni Wang
- State Key Laboratory of Crop Stress Biology for Arid Areas/Shaanxi Key Laboratory of Apple, College of Horticulture, Northwest A&F University, Yangling, 712100, Shaanxi, China
| | - Qi Wang
- State Key Laboratory of Crop Stress Biology for Arid Areas/Shaanxi Key Laboratory of Apple, College of Horticulture, Northwest A&F University, Yangling, 712100, Shaanxi, China
| | - Yijia Chen
- State Key Laboratory of Crop Stress Biology for Arid Areas/Shaanxi Key Laboratory of Apple, College of Horticulture, Northwest A&F University, Yangling, 712100, Shaanxi, China
| | - Pengmin Li
- State Key Laboratory of Crop Stress Biology for Arid Areas/Shaanxi Key Laboratory of Apple, College of Horticulture, Northwest A&F University, Yangling, 712100, Shaanxi, China
| | - Changhai Liu
- State Key Laboratory of Crop Stress Biology for Arid Areas/Shaanxi Key Laboratory of Apple, College of Horticulture, Northwest A&F University, Yangling, 712100, Shaanxi, China
| | - Fengwang Ma
- State Key Laboratory of Crop Stress Biology for Arid Areas/Shaanxi Key Laboratory of Apple, College of Horticulture, Northwest A&F University, Yangling, 712100, Shaanxi, China
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23
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Zhou C, Zhou Y, Liu T, Li B, Hu Y, Zhai X, Zuo M, Liu S, Yang Z. Effects of Protein Components on the Chemical Composition and Sensory Properties of Millet Huangjiu (Chinese Millet Wine). Foods 2023; 12:foods12071458. [PMID: 37048279 PMCID: PMC10093938 DOI: 10.3390/foods12071458] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2023] [Revised: 03/25/2023] [Accepted: 03/27/2023] [Indexed: 04/14/2023] Open
Abstract
Millet Huangjiu is a national alcoholic beverage in China. The quality of Chinese millet Huangjiu is significantly influenced by the protein components in the raw materials of millet. Therefore, in this study, the impact of different protein components on the quality of millet Huangjiu was investigated by adding exogenous proteins glutelin and albumin either individually or in combination. The study commenced with the determination of the oenological parameters of different millet Huangjiu samples, followed by the assessment of free amino acids and organic acids. In addition, the volatile profiles of millet Huangjiu were characterized by employing HS-SPME-GC/MS. Finally, a sensory evaluation was conducted to evaluate the overall aroma profiles of millet Huangjiu. The results showed that adding glutelin significantly increased the contents of total soluble solids, amino acid nitrogen, and ethanol in millet Huangjiu by 32.2%, 41.5%, and 17.7%, respectively. Furthermore, the fortification of the fermentation substrate with glutelin protein was found to significantly enhance the umami (aspartic and glutamic acids) and sweet-tasting (alanine and proline) amino acids in the final product. Gas chromatography-quadrupole mass spectrometry coupled with multivariate statistical analysis revealed distinct impacts of protein composition on the volatile organic compound (VOC) profiles of millet Huangjiu. Excessive glutelin led to an over-accumulation of alcohol aroma, while the addition of albumin protein proved to be a viable approach for enhancing the ester and fruity fragrances. Sensory analysis suggested that the proper amount of protein fortification using a Glu + Alb combination could enhance the sensory attributes of millet Huangjiu while maintaining its unique flavor characteristics. These findings suggest that reasonable adjustment of the glutelin and albumin contents in millet could effectively regulate the chemical composition and improve the sensory quality of millet Huangjiu.
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Affiliation(s)
- Chenguang Zhou
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Yaojie Zhou
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Tianrui Liu
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Bin Li
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Yuqian Hu
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Xiaodong Zhai
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Min Zuo
- National Engineering Laboratory for Agri-Product Quality Traceability, Beijing Technology and Business University, Beijing 100048, China
| | - Siyao Liu
- School of Pharmacy, Jiangsu University, Zhenjiang 212013, China
| | - Zhen Yang
- Key Laboratory of Nuclear Agricultural Sciences of Ministry of Agriculture and Zhejiang Province, Institute of Nuclear Agricultural Sciences, Zhejiang University, Hangzhou 310058, China
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24
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Wang R, Hirabayashi M, Furuta A, Okazaki T, Tanimoto S. Changes in extractive components and bacterial flora in live mussels Mytilus galloprovincialis during storage at different temperatures. J Food Sci 2023; 88:1654-1671. [PMID: 36916027 DOI: 10.1111/1750-3841.16502] [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: 10/03/2022] [Revised: 01/23/2023] [Accepted: 01/27/2023] [Indexed: 03/16/2023]
Abstract
To estimate the quality of mussels during storage, the mortality, succinate dehydrogenase (SDH) activity, extractive components, viable bacterial count (VBC), and bacterial flora of live mussels were investigated. The hierarchical cluster analysis, based on extractive components and VBC, taste active value (TAV), and equivalent umami concentration (EUC), suggested that metabolite composition, bacterial, and taste changing patterns of samples stored at 5 and 10°C differed from those stored at 0°C. The mortality of mussels stored at 5 and 10°C was lower than those at 0°C. The gills of live mussels stored at 0°C for more than 7 days exhibited significantly lower SDH activity than those stored at 5 and 10°C. There was no significant difference in EUC among the samples stored at different temperatures, but a significantly higher TAV of Ala and succinic acid was observed in live mussels after 12 days of storage at 5 and 10°C than in those stored at 0°C. Next-generation sequencing analysis showed that samples stored at 5 and 10°C lost bacterial diversity, and their bacterial flora changed compared to that before storage. Considering these results, the most suitable storage condition to maintain high quality for live mussels is 5°C for less than 7 days.
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Affiliation(s)
- Run Wang
- Graduate School of Comprehensive Scientific Research, Prefectural University of Hiroshima, Hiroshima, Japan
| | - Mayumi Hirabayashi
- Department of Food and Nutrition, Sanyo Women's College, Hatsukaichi, Japan
| | - Ayumi Furuta
- Faculty of Regional Development, Prefectural University of Hiroshima, Hiroshima, Japan
| | - Takashi Okazaki
- Department of Food and Nutrition, Sanyo Women's College, Hatsukaichi, Japan
| | - Shota Tanimoto
- Faculty of Regional Development, Prefectural University of Hiroshima, Hiroshima, Japan
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25
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van der Wielen N, de Vries S, Gerrits WJ, Lammers-Jannink K, Moughan PJ, Mensink M, Hendriks W. Presence of Unabsorbed Free Amino Acids at the End of the Small Intestine Indicates the Potential for an Increase in Amino Acid Uptake in Humans and Pigs. J Nutr 2023; 153:673-682. [PMID: 36809852 DOI: 10.1016/j.tjnut.2023.01.038] [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: 10/28/2022] [Revised: 01/29/2023] [Accepted: 01/31/2023] [Indexed: 02/11/2023] Open
Abstract
BACKGROUND Unabsorbed free amino acids (AAs) at the end of the small intestine result in a potential preventable nutritional loss. OBJECTIVES This study aimed to quantify free AAs in terminal ileal digesta of both humans and pigs to investigate its relevance for the nutritional value of food proteins. METHODS Two studies with three diets were performed: a human study-ileal digesta from eight adult ileostomates were collected over 9 h after ingestion of a single meal unsupplemented or supplemented with 30 g zein or whey; pig study-12 cannulated pigs were fed for 7 d with a diet containing whey or zein or no-protein diet, and ileal digesta were collected on the last 2 d. Digesta were analyzed for total and 13 free AAs. True ileal digestibility (TID) of AAs was compared with and without free AAs. RESULTS All terminal ileal digesta samples contained free AAs. The TID of AAs in whey was 97% ± 2.4% (mean ± SD) in human ileostomates and 97% ± 1.9% in growing pigs. If the analyzed free AAs would have been absorbed, TID of whey would increase by 0.4%-units in humans and 0.1%-units in pigs. The TID of AAs in zein was 70% ± 16.4% in humans and 77% ± 20.6% in pigs and would increase by 2.3%-units and 3.5%-units, respectively, if the analyzed free AAs would have been fully absorbed. The largest difference was observed for threonine from zein: if free threonine was absorbed, the TID would increase by 6.6%-units in both species (P < 0.05). CONCLUSIONS Free AAs are present at the end of the small intestine and can potentially have a nutritionally relevant effect for poorly digestible protein sources, whereas the effect is negligible for highly digestible protein sources. This result provides insight into the room for improvement of a protein's nutritional value if all free AAs are to be absorbed. J Nutr 2023;xx:xx-xx. This trial was registered at clinicaltrials.gov as NCT04207372.
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Affiliation(s)
- Nikkie van der Wielen
- Animal Nutrition Group, Wageningen University and Research, Wageningen, the Netherlands; Division of Human Nutrition, Wageningen University and Research, Wageningen, the Netherlands.
| | - Sonja de Vries
- Animal Nutrition Group, Wageningen University and Research, Wageningen, the Netherlands
| | - Walter J Gerrits
- Animal Nutrition Group, Wageningen University and Research, Wageningen, the Netherlands
| | - Kim Lammers-Jannink
- Animal Nutrition Group, Wageningen University and Research, Wageningen, the Netherlands
| | - Paul J Moughan
- Riddet Institute, Massey University, Palmerston North, New Zealand
| | - Marco Mensink
- Division of Human Nutrition, Wageningen University and Research, Wageningen, the Netherlands
| | - Wouter Hendriks
- Animal Nutrition Group, Wageningen University and Research, Wageningen, the Netherlands
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Guo Z, Yang Y, Hu B, Zhu L, Liu C, Li M, Gu Z, Xin Y, Guo Z, Sun H, Guan Y, Zhang L. The Bioaccessibility of Yak Bone Collagen Hydrolysates: Focus on Analyzing the Variation Regular of Peptides and Free Amino Acids. Foods 2023; 12. [PMID: 36900520 DOI: 10.3390/foods12051003] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2023] [Revised: 02/18/2023] [Accepted: 02/24/2023] [Indexed: 03/03/2023] Open
Abstract
The lack of a bioaccessibility test for yak bone collagen hydrolysates (YBCH) limits their development as functional foods. In this study, simulated gastrointestinal digestion (SD) and absorption (SA) models were utilized to evaluate the bioaccessibility of YBCH for the first time. The variation in peptides and free amino acids was primarily characterized. There was no significant alteration in the concentration of peptides during the SD. The transport rate of peptides through the Caco-2 cell monolayers was 22.14 ± 1.58%. Finally, a total of 440 peptides were identified, more than 75% of them with lengths ranging from 7 to 15. The peptide identification indicated that about 77% of the peptides in the beginning sample still existed after the SD, and about 76% of the peptides in the digested YBCH could be observed after the SA. These results suggested that most peptides in the YBCH resist gastrointestinal digestion and absorption. After the in silico prediction, seven typical bioavailable bioactive peptides were screened out and they exhibited multi-type bioactivities in vitro. This is the first study to characterize the changes in peptides and amino acids in the YBCH during gastrointestinal digestion and absorption, and provides a foundation for analyzing the mechanism of YBCH's bioactivities.
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27
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Purbaningrum K, Hidayat C, Witasari LD, Utami T. Flavor Precursors and Volatile Compounds Improvement of Unfermented Cocoa Beans by Hydrolysis Using Bromelain. Foods 2023; 12:foods12040820. [PMID: 36832893 PMCID: PMC9956981 DOI: 10.3390/foods12040820] [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] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/09/2023] [Revised: 02/04/2023] [Accepted: 02/08/2023] [Indexed: 02/17/2023] Open
Abstract
Cocoa fermentation is an essential process that produces flavor precursors. However, many small farmers in Indonesia directly dry their cocoa beans without fermentation due to low yield and long fermentation time, resulting in fewer flavor precursors and cocoa flavor. Therefore, this study aimed to enhance the flavor precursors, particularly free amino acids and volatile compounds, of unfermented cocoa beans by hydrolysis, using bromelain. Unfermented cocoa beans were previously hydrolyzed with bromelain at concentrations of 3.5, 7, and 10.5 U/mL for 4, 6, and 8 h, respectively. An analysis of enzyme activity, degree of hydrolysis, free amino acids, reducing sugar, polyphenols, and volatile compounds was then conducted using unfermented and fermented cocoa beans as negative and positive controls, respectively. The results showed that the highest degree of hydrolysis was 42.95% at 10.5 U/mL for 6 h, although it was not significantly different from the hydrolysis at 3.5 U/mL for 8 h. This indicates a higher reducing sugar and lower polyphenols content than unfermented cocoa beans. There was also an increase in free amino acids, especially hydrophobic amino acids, such as phenylalanine, valine, leucine, alanine, and tyrosine, and desirable volatile compounds, such as pyrazines. Therefore, this suggests that hydrolysis with bromelain increased the flavor precursors and cocoa-bean flavors.
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28
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Yaman H, Aykas DP, Rodriguez-Saona LE. Monitoring Turkish white cheese ripening by portable FT-IR spectroscopy. Front Nutr 2023; 10:1107491. [PMID: 36814504 PMCID: PMC9940898 DOI: 10.3389/fnut.2023.1107491] [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] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2022] [Accepted: 01/17/2023] [Indexed: 02/08/2023] Open
Abstract
The biochemical metabolism during cheese ripening plays an active role in producing amino acids, organic acids, and fatty acids. Our objective was to evaluate the unique fingerprint-like infrared spectra of the soluble fractions in different solvents (water-based, methanol, and ethanol) of Turkish white cheese for rapid monitoring of cheese composition during ripening. Turkish white cheese samples were produced in a pilot plant scale using a mesophilic culture (Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremoris), ripened for 100 days and samples were collected at 20-day intervals for analysis. Three extraction solvents (water, methanol, and ethanol) were selected to obtain soluble cheese fractions. Reference methods included gas chromatography (amino acids and fatty acid profiles), and liquid chromatography (organic acids) were used to obtain the reference results. FT-IR spectra were correlated with chromatographic data using pattern recognition analysis to develop regression and classification predictive models. All models showed a good fit (RPre ≥ 0.91) for predicting the target compounds during cheese ripening. Individual free fatty acids were predicted better in ethanol extracts (0.99 ≥ RPre ≥ 0.93, 1.95 ≥ SEP ≥ 0.38), while organic acids (0.98 ≥ RPre ≥ 0.97, 10.51 ≥ SEP ≥ 0.57) and total free amino acids (RPre = 0.99, SEP = 0.0037) were predicted better by using water-based extracts. Moreover, cheese compounds extracted with methanol provided the best SIMCA classification results in discriminating the different stages of cheese ripening. By using a simple methanolic extraction and collecting spectra with a portable FT-IR device provided a fast, simple, and cost-effective technique to monitor the ripening of white cheese and predict the levels of key compounds that play an important role in the biochemical metabolism of Turkish white cheese.
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Affiliation(s)
- Hulya Yaman
- Department of Food Science and Technology, The Ohio State University, Columbus, OH, United States,Department of Food Processing, Bolu Abant Izzet Baysal University, Bolu, Türkiye
| | - Didem P. Aykas
- Department of Food Science and Technology, The Ohio State University, Columbus, OH, United States,Department of Food Engineering, Adnan Menderes University, Aydin, Türkiye
| | - Luis E. Rodriguez-Saona
- Department of Food Science and Technology, The Ohio State University, Columbus, OH, United States,*Correspondence: Luis E. Rodriguez-Saona,
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Dinkçi N, Akdeniz V, Akalın AS. Probiotic Whey-Based Beverages from Cow, Sheep and Goat Milk: Antioxidant Activity, Culture Viability, Amino Acid Contents. Foods 2023; 12:foods12030610. [PMID: 36766139 PMCID: PMC9914897 DOI: 10.3390/foods12030610] [Citation(s) in RCA: 2] [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] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/09/2023] [Revised: 01/26/2023] [Accepted: 01/30/2023] [Indexed: 02/04/2023] Open
Abstract
Recently, the demand for goat and sheep cheese has increased mainly because of its nutritional and health benefits. As a result, an enormous amount of whey from various animal species is produced as a waste/by-product. The production of functional probiotic fermented beverages from different types of whey protein concentrates (WPC) could be a good way to valorize whey. Meanwhile, reduced environmental pollution and economic sustainability will be provided. In this study, probiotic beverages enriched with 1% kiwi powder were produced from goat, sheep, and cow WPC (15%). Moreover, Streptococcus salivarius subsp. thermophilus and the probiotic bacteria Lactobacillus acidophilus and Bifidobacterium animalis subsp. lactis were used for fermentation. The results showed that WPC significantly increased the protein content and acidity of beverages (p < 0.05). Production with WPC also improved the viability of probiotic bacteria and S. thermophilus, total phenolic compound (TPC), and antioxidant activity of beverages. The highest viability of probiotic bacteria (9.67 log CFU/mL for Bb-12 and, 9.35 log CFU/mL for L. acidophilus) was found in beverages produced from goat WPC. In addition, WPC increased the free amino acid content of beverages, and the highest essential amino acids and branched-chain amino acids were found in beverages produced from goat WPC as 146.19 mg/100 g and 70.31 mg/100 g, respectively (p < 0.05). Consequently, while production with goat, cow, and sheep WPC improved quality compared to the control, beverages produced from goat WPC excelled. The production of a functional probiotic beverage with goat WPC is promising for dairy technology.
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Faria SC, McNamara JC. Can hyper/hypo-osmoregulating fiddler crabs from the Atlantic coast of South America mobilize intracellular free amino acids as osmotic effectors during salinity challenge? J Exp Zool A Ecol Integr Physiol 2023; 339:398-410. [PMID: 36710408 DOI: 10.1002/jez.2685] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Subscribe] [Scholar Register] [Received: 12/12/2022] [Revised: 01/13/2023] [Accepted: 01/17/2023] [Indexed: 01/31/2023]
Abstract
Weakly osmoregulating crustaceans use intracellular free amino acids (FAA) to attenuate cell volume changes consequent to alterations in hemolymph osmolality. Whether semiterrestrial, strong hyper/hypo-osmoregulators exhibit this ability is unknown. We investigate FAA mobilization in muscle tissue of 10 fiddler crabs from the genera Minuca, Leptuca, and Uca distributed along the Atlantic coast of South America. Crabs were subjected to severe hypo- or hyper-osmotic challenge at their lower or upper critical salinity limits for 5 days; reference crabs were held in isosmotic media. Hemolymph osmolality was measured, chela muscle FAA were identified and quantified, and percent contribution to intracellular osmolality (%FAA) was calculated. At isosmoticity, total FAA were nominally twofold higher in Minuca species (≈116 mmol/kg wet mass) compared to Uca (≈60 mmol/kg wet mass). Glycine, alanine, arginine, and taurine constituted >80% of the total FAA pool. On hyperosmotic challenge, hemolymph osmolalities ranged from 843 to 1282 mOsm/kg H2 O. FAA increased, although %FAA remained unaltered. Hypo-osmoregulating crabs thus can mobilize FAA, likely owing to a lesser ability to secrete salt near their upper critical limits. On hypo-osmotic challenge, osmolalities were regulated more tightly, between 475 and 736 mOsm/kg H2 O. Total FAA and %FAA showed little change, probably due to the crabs' strong hyper-osmotic extracellular regulatory ability, FAA consequently playing a diminished role in isosmotic intracellular regulation (IIR). Total FAA responses to hyper/hypo-osmotic challenge are thus asymmetrical. The lack of phylogenetic signal in FAA mobilization suggests that closely related fiddler crabs do not share similar strategies of IIR.
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Affiliation(s)
- Samuel Coelho Faria
- Centro de Biologia Marinha, Universidade de São Paulo, São Sebastião, São Paulo, Brazil
| | - John Campbell McNamara
- Centro de Biologia Marinha, Universidade de São Paulo, São Sebastião, São Paulo, Brazil.,Departamento de Biologia, Faculdade de Filosofia, Ciências e Letras de Ribeirão Preto, Universidade de São Paulo, Ribeirão Preto, São Paulo, Brazil
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Milić D, Živanović B, Samardžić J, Nikolić N, Cukier C, Limami AM, Vidović M. Carbon and Nitrogen Allocation between the Sink and Source Leaf Tissue in Response to the Excess Excitation Energy Conditions. Int J Mol Sci 2023; 24. [PMID: 36768594 DOI: 10.3390/ijms24032269] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2022] [Revised: 01/09/2023] [Accepted: 01/12/2023] [Indexed: 01/26/2023] Open
Abstract
Plants are inevitably exposed to extreme climatic conditions that lead to a disturbed balance between the amount of absorbed energy and their ability to process it. Variegated leaves with photosynthetically active green leaf tissue (GL) and photosynthetically inactive white leaf tissue (WL) are an excellent model system to study source-sink interactions within the same leaf under the same microenvironmental conditions. We demonstrated that under excess excitation energy (EEE) conditions (high irradiance and lower temperature), regulated metabolic reprogramming in both leaf tissues allowed an increased consumption of reducing equivalents, as evidenced by preserved maximum efficiency of photosystem II (ФPSII) at the end of the experiment. GL of the EEE-treated plants employed two strategies: (i) the accumulation of flavonoid glycosides, especially cyanidin glycosides, as an alternative electron sink, and (ii) cell wall stiffening by cellulose, pectin, and lignin accumulation. On the other hand, WL increased the amount of free amino acids, mainly arginine, asparagine, branched-chain and aromatic amino acids, as well as kaempferol and quercetin glycosides. Thus, WL acts as an important energy escape valve that is required in order to maintain the successful performance of the GL sectors under EEE conditions. Finally, this role could be an adaptive value of variegation, as no consistent conclusions about its ecological benefits have been proposed so far.
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Molinari GS, Wojno M, Terova G, Wick M, Riley H, Caminiti JT, Kwasek K. A Novel Approach in the Development of Larval Largemouth Bass Micropterus salmoides Diets Using Largemouth Bass Muscle Hydrolysates as the Protein Source. Animals (Basel) 2023; 13. [PMID: 36766261 DOI: 10.3390/ani13030373] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2022] [Revised: 01/16/2023] [Accepted: 01/19/2023] [Indexed: 01/24/2023] Open
Abstract
This study's objectives were to determine the effect of Largemouth Bass (LMB) muscle hydrolysates obtained using same-species digestive enzymes and the degree of LMB muscle hydrolysis when included in the first feeds of growth performance and survival, skeletal development, intestinal peptide uptake, and muscle-free amino acid composition of larval LMB. LMB muscle was mixed with digestive enzymes from adult LMB, and hydrolyzed for 1.5, 3, and 6 h, respectively. Five diets were produced, the intact diet containing non-hydrolyzed muscle and four diets with 37% muscle hydrolysate inclusion. Those diets were characterized by their level of each hydrolysate (presented as a ratio of 1.5, 3, and 6 Ts hydrolysates): 1:1:1, 1:3:6, 1:3:1, 6:3:1 for diets A, B, C, and D, respectively. To account for gut development, one group of larval LMB was fed a weekly series of diets B, C, and D to provide an increasing molecular weight profile throughout development. This group was compared against others that received either; (1) diets D, C, and B; (2) diet A; or (3) intact diet. The initial inclusion of the hydrolysates significantly improved the total length of the larval LMB; however, neither the hydrolysate inclusion nor the series of dietary molecular weight profiles improved the overall growth of larval LMB. The inclusion of hydrolysates significantly decreased the occurrence of skeletal deformities. The degree of hydrolysis did not have a significant effect on the parameters measured, except for intestinal peptide uptake, which was increased in the group that received the most hydrolyzed diet at the final time of sampling. The lack of overall growth improvement suggests that while the hydrolysates improve the initial growth performance, further research is necessary to determine the optimal molecular weight profile, hydrolysate inclusion level, and physical properties of feeds for larval LMB.
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Jing Y, Liu C, Liu B, Pei T, Zhan M, Li C, Wang D, Li P, Ma F. Overexpression of the FERONIA receptor kinase MdMRLK2 confers apple drought tolerance by regulating energy metabolism and free amino acids production. Tree Physiol 2023; 43:154-168. [PMID: 35972799 DOI: 10.1093/treephys/tpac100] [Citation(s) in RCA: 1] [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: 05/10/2022] [Accepted: 08/09/2022] [Indexed: 06/15/2023]
Abstract
Drought is a major abiotic stress limiting the growth and production of apple trees worldwide. The receptor-like kinase FERONIA is involved in plant growth, development and stress responses; however, the function of FERONIA in apple under drought stress remains unclear. Here, the FERONIA receptor kinase gene MdMRLK2 from apple (Malus domestica) was shown to encode a plasma membrane-localized transmembrane protein and was significantly induced by abscisic acid and drought treatments. 35S::MdMRLK2 apple plants showed less photosystem damage and higher photosynthetic rates compared with wild-type (WT) plants, after withholding water for 7 days. 35S::MdMRLK2 apple plants also had enhanced energy levels, activated caspase activity and more free amino acids, than the WT, under drought conditions. By performing yeast two-hybrid screening, glyceraldehyde-3-phosphate dehydrogenase and MdCYS4, a member of cystatin, were identified as MdMRLK2 interaction partners. Moreover, under drought conditions, the 35S::MdMRLK2 apple plants were characterized by higher abscisic acid (ABA) content. Overall, these findings demonstrated that MdMRLK2 regulates apple drought tolerance, probably via regulating levels of energetic matters, free amino acids and ABA.
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Affiliation(s)
- Yuanyuan Jing
- State Key Laboratory of Crop Stress Biology for Arid Areas/Shaanxi Key Laboratory of Apple, College of Horticulture, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Changhai Liu
- State Key Laboratory of Crop Stress Biology for Arid Areas/Shaanxi Key Laboratory of Apple, College of Horticulture, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Bingbing Liu
- State Key Laboratory of Crop Stress Biology for Arid Areas/Shaanxi Key Laboratory of Apple, College of Horticulture, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Tingting Pei
- State Key Laboratory of Crop Stress Biology for Arid Areas/Shaanxi Key Laboratory of Apple, College of Horticulture, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Minghui Zhan
- State Key Laboratory of Crop Stress Biology for Arid Areas/Shaanxi Key Laboratory of Apple, College of Horticulture, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Chunrong Li
- State Key Laboratory of Crop Stress Biology for Arid Areas/Shaanxi Key Laboratory of Apple, College of Horticulture, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Duanni Wang
- State Key Laboratory of Crop Stress Biology for Arid Areas/Shaanxi Key Laboratory of Apple, College of Horticulture, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Pengmin Li
- State Key Laboratory of Crop Stress Biology for Arid Areas/Shaanxi Key Laboratory of Apple, College of Horticulture, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Fengwang Ma
- State Key Laboratory of Crop Stress Biology for Arid Areas/Shaanxi Key Laboratory of Apple, College of Horticulture, Northwest A&F University, Yangling 712100, Shaanxi, China
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Chessum K, Chen T, Kam R, Yan M. A Comprehensive Chemical and Nutritional Analysis of New Zealand Yacon Concentrate. Foods 2022; 12. [PMID: 36613290 DOI: 10.3390/foods12010074] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2022] [Revised: 12/10/2022] [Accepted: 12/19/2022] [Indexed: 12/28/2022] Open
Abstract
Global interest in yacon (Smallanthus sonchifolius) is growing due to its potential as a functional food, attributable to its unique profile of bioactives and high fructooligosaccharide (FOS) content, which vary between cultivars. Our objective was to conduct a comprehensive chemical and nutritional analysis of New Zealand yacon concentrate (NZYC)-a sweet syrup derived from the roots of cultivar 'New Zealand', which was first grown in the 1980s. The major minerals in NZYC were potassium, phosphorus, and calcium. The FOS content ranged from 17.6 to 52.7 g/100g. Total phenolic content ranged from 565 to 785 mg gallic acid equivalents per 100 g; chlorogenic acid and caffeic acid were the major phenolic compounds. The major amino acids were L-arginine, L-glutamic acid, L-proline, L-aspartic acid, and asparagine. The major organic acids were citric, malic, quinic, and fumaric acids. Antioxidant activity ranged from 1084.14 to 3085.78 mg Trolox equivalents per 100 g depending on the assay used. The glycaemic index (GI) value was 40 ± 0.22, classifying it as a low-GI food. These results support the classification of NZYC as a nutraceutical food product for future diet therapy applications.
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Martín-Gómez B, Salahange L, Tapia JA, Martín MT, Ares AM, Bernal J. Fast Chromatographic Determination of Free Amino Acids in Bee Pollen. Foods 2022; 11:foods11244013. [PMID: 36553756 PMCID: PMC9778440 DOI: 10.3390/foods11244013] [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] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2022] [Revised: 12/07/2022] [Accepted: 12/09/2022] [Indexed: 12/14/2022] Open
Abstract
The consumption of bee pollen has increased in the last few years due to its nutritional and health-promoting properties, which are directly related to its bioactive constituents, such as amino acids. Currently, there is great interest in understanding the role of these in bee products as it provides relevant information, e.g., regarding nutritional value or geographical and botanical origins. In the present study, two fast chromatographic methods were adapted based on commercial EZ:faast™ kits for gas chromatography-mass spectrometry and liquid chromatography−mass spectrometry for determining free amino acids in bee pollen. Both methods involved the extraction of amino acids with water, followed by a solid phase extraction to eliminate interfering compounds, and a derivatization of the amino acids prior to their chromatographic separation. The best results in terms of run time (<7 min), matrix effect, and limits of quantification (3−75 mg/kg) were obtained when gas chromatography−mass spectrometry was employed. This latter methodology was applied to analyze several bee pollen samples obtained from local markets and experimental apiaries. The findings obtained from a statistical examination based on principal component analysis showed that bee pollen samples from commercial or experimental apiaries were different in their amino acid composition.
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Affiliation(s)
- Beatriz Martín-Gómez
- Analytical Chemistry Group (TESEA), I. U. CINQUIMA, Faculty of Sciences, University of Valladolid, 47011 Valladolid, Spain
| | - Laura Salahange
- Analytical Chemistry Group (TESEA), I. U. CINQUIMA, Faculty of Sciences, University of Valladolid, 47011 Valladolid, Spain
| | - Jesús A. Tapia
- Analytical Chemistry Group (TESEA), I. U. CINQUIMA, Faculty of Sciences, University of Valladolid, 47011 Valladolid, Spain
- Department of Statistics and Operations Research, Faculty of Sciences, University of Valladolid, 47011 Valladolid, Spain
| | - María T. Martín
- Analytical Chemistry Group (TESEA), I. U. CINQUIMA, Faculty of Sciences, University of Valladolid, 47011 Valladolid, Spain
| | - Ana M. Ares
- Analytical Chemistry Group (TESEA), I. U. CINQUIMA, Faculty of Sciences, University of Valladolid, 47011 Valladolid, Spain
| | - José Bernal
- Analytical Chemistry Group (TESEA), I. U. CINQUIMA, Faculty of Sciences, University of Valladolid, 47011 Valladolid, Spain
- Correspondence: ; Tel.: +34-983186347
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Kovalchuk LA, Mishchenko VA, Chernaya LV, Snit'ko VP, Bolshakov VN. Assessment of Seasonal Variability of the Spectrum of Free Amino Acids in the Blood Plasma of the Boreal Bat Species (Myotis dasycneme Boie, 1825) of the Ural Fauna. DOKL BIOCHEM BIOPHYS 2022; 507:268-272. [PMID: 36786984 DOI: 10.1134/s1607672922060060] [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: 07/14/2022] [Revised: 08/06/2022] [Accepted: 08/10/2022] [Indexed: 02/15/2023]
Abstract
A comparative analysis of the content of free amino acids in the blood plasma of a representative of the bat fauna of the Urals, Myotis dasycneme (Boie, 1825), in seasonal periods of their annual life cycle is presented for the first time. The blood plasma of the pond bats contains a full spectrum of essential amino acids: threonine, valine, lysine, leucine, isoleucine, methionine, phenylalanine, arginine, histidine, and tryptophan. A significant accumulation of metabolically active glucoplastic alanine in the blood of M. dasycneme in the autumn (2.5 times) and winter (2.2 times) periods indicates its role as a low-temperature adaptogen.
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Affiliation(s)
- L A Kovalchuk
- Institute of Plant and Animal Ecology, Ural Branch, Russian Academy of Sciences, Yekaterinburg, Russia.
| | - V A Mishchenko
- Institute of Plant and Animal Ecology, Ural Branch, Russian Academy of Sciences, Yekaterinburg, Russia.,Yekaterinburg Research Institute of Viral Infections, SSC VB "Vector" Rospotrebnadzor, Yekaterinburg, Russian Federation
| | - L V Chernaya
- Institute of Plant and Animal Ecology, Ural Branch, Russian Academy of Sciences, Yekaterinburg, Russia
| | - V P Snit'ko
- South Ural Federal Scientific Center of Mineralogy and Environmental Geology, Ural Branch, Russian Academy of Sciences, Miass, Ilmen Reserve, Russia
| | - V N Bolshakov
- Institute of Plant and Animal Ecology, Ural Branch, Russian Academy of Sciences, Yekaterinburg, Russia
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Xiao X, Wang B, Zhao P, Ge C, Li S, Xiao Z. The Effect of the Improvement Technology on the Quality of Midu Pork Roll. Foods 2022; 11. [PMID: 36429275 DOI: 10.3390/foods11223684] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/01/2022] [Revised: 11/12/2022] [Accepted: 11/14/2022] [Indexed: 11/19/2022] Open
Abstract
Midu pork roll (MPR), produced in Midu County, Dali Bai Autonomous Prefecture, Yunnan, China, is a traditional fermented meat product with a long history. This study aims to enhance the physical and flavor profile of MPR by improving its process, fermentation conditions and formulations. There were three different formulations, including traditional craft (control group: C), optimization process of Sichuan spicy flavor formula (Test group 1: T1) and optimization process of halogen flavor formula (Test group 2: T2). Higher moisture content, L*, a* and b* values and lower hardness, chewiness and shear force were observed in T1 and T2 compared to C (p < 0.05). A total of 15 free amino acids were detected throughout the fermentation process, during which the content of umami amino acids, sweet amino acids and bitter amino acids underwent significant changes. A total of 88, 85 and 75 volatile compounds were detected in C, T1 and T2, respectively, in which the relative content of alkanes and ketones in T1 and T2 were higher than those in C (p < 0.05). The process and formulas have improved the color, texture characteristics and tenderness of MPR to a certain extent, meanwhile, they have enhanced the flavor of MPR.
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Zhang J, Wei Z, Zhang H, Xie L, Vincenzetti S, Polidori P, Li L, Liu G. Changes in the Physical-Chemical Properties and Volatile Flavor Components of Dry-Cured Donkey Leg during Processing. Foods 2022; 11:foods11213542. [PMID: 36360155 PMCID: PMC9658863 DOI: 10.3390/foods11213542] [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: 10/02/2022] [Revised: 11/02/2022] [Accepted: 11/03/2022] [Indexed: 11/09/2022] Open
Abstract
In order to explore the quality variation and flavor formation of dry-cured donkey leg, the changes in physical−chemical composition, lipolytic, free amino acids content and volatile flavor compounds were investigated in this study. Six fresh, trimmed hind legs with average weight of 8.12 ± 0.8 kg were taken from male Dezhou donkeys slaughtered at the age of 24 months with the average live weight of 240 kg. The entire processing time was eight months long including six stages, specifically: cooling, salting, air-drying, fermenting and aging. Samples were collected at 0 d, 10 d, 20 d, 30 d, 65 d, 105 d and 165 d of processing. The results showed that the pH value remained stable in the range of 6.2~6.6. The moisture and water activity significantly decreased (p < 0.05) during processing. The chloride content, ash, total volatile basic nitrogen (TVB-N) and peroxide value (POV) significantly increased (p < 0.05), from 0.45% to 12.39%, from 3% to 17%, from 1.43 mg/kg to 8.98 mg/kg and from 1.39 g/100 g to 5.26 g/100 g, respectively. The thiobarbituric acid (TBARS) value reached its highest value of 0.39 mg MDA/kg at the end of the salting stage and then decreased to 0.34 mg MDA/kg. Eighteen free amino acids and fifteen free fatty acids were detected, and their contents were significantly increased during processing (p < 0.05). Volatile compounds were analyzed using solid-phase microextraction (SPME) and gas chromatography−mass spectrometry (GC−MS). Among 114 volatile compounds detected in dry-cured donkey leg, aldehydes, esters, alkane and alcohols were more abundant in the final products, with relative concentrations of 41.88%, 5.72%, 5.35% and 5.25%, respectively. Processing significantly affected the physical−chemical properties, which could contribute to the formation of flavor substances of dry-cured donkey leg.
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Affiliation(s)
- Jingjing Zhang
- Shandong Engineering Technology Research Center for Efficient Breeding and Ecological Feeding of Black Donkey, School of Agriculture Science and Engineering, Liaocheng University, Liaocheng 252000, China
- School of Biosciences and Veterinary Medicine, University of Camerino, Via Circonvallazione 93, 62024 Matelica, Italy
| | - Zixiang Wei
- Shandong Engineering Technology Research Center for Efficient Breeding and Ecological Feeding of Black Donkey, School of Agriculture Science and Engineering, Liaocheng University, Liaocheng 252000, China
| | - Huachen Zhang
- Shandong Engineering Technology Research Center for Efficient Breeding and Ecological Feeding of Black Donkey, School of Agriculture Science and Engineering, Liaocheng University, Liaocheng 252000, China
| | - Lan Xie
- Shandong Engineering Technology Research Center for Efficient Breeding and Ecological Feeding of Black Donkey, School of Agriculture Science and Engineering, Liaocheng University, Liaocheng 252000, China
| | - Silvia Vincenzetti
- School of Biosciences and Veterinary Medicine, University of Camerino, Via Circonvallazione 93, 62024 Matelica, Italy
| | - Paolo Polidori
- School of Pharmacy, University of Camerino, Via Gentile da Varano, 62032 Camerino, Italy
- Correspondence: (P.P.); (G.L.); Tel.: +39-3778375761 (P.P.)
| | - Lanjie Li
- Shandong Engineering Technology Research Center for Efficient Breeding and Ecological Feeding of Black Donkey, School of Agriculture Science and Engineering, Liaocheng University, Liaocheng 252000, China
| | - Guiqin Liu
- Shandong Engineering Technology Research Center for Efficient Breeding and Ecological Feeding of Black Donkey, School of Agriculture Science and Engineering, Liaocheng University, Liaocheng 252000, China
- Correspondence: (P.P.); (G.L.); Tel.: +39-3778375761 (P.P.)
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Lin J, Wang Y, Chen L, Yang Y, Tu Z, Ye Y. Effect of the Presence of Stem on Quality of Oolong Tea. Foods 2022; 11:foods11213439. [PMID: 36360052 PMCID: PMC9657438 DOI: 10.3390/foods11213439] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/01/2022] [Revised: 10/23/2022] [Accepted: 10/25/2022] [Indexed: 11/24/2022] Open
Abstract
Combined with the unique processing technology of oolong tea, oolong tea with stem processing has a better flavor compared to oolong tea without stem processing. However, there is currently no available evidence to support the contribution of stems to the taste quality of oolong tea. In this study, the electronic tongue, sensory evaluation method combined with liquid chromatography, and gas chromatography−mass spectrometry were used to explore the influence of the presence of stems on the flavor substances and aroma of oolong tea during processing. The results showed that the presence of stems significantly increased the umami taste of oolong tea (p < 0.05), and the content of seven free amino acids (p < 0.05), including theanine (53.165 μg/mL) and aspartic acid (3.190 μg/mL), two umami-related amino acids, significantly increased. Moreover, the content of nerolidol (2.598 μg/g) in aroma components was significantly increased. This study identifies the contribution of stems to oolong tea quality during processing.
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Affiliation(s)
- Jiazheng Lin
- Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China
| | - Yuwan Wang
- Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China
| | - Lin Chen
- Department of Tea Science, Zhejiang University, Hangzhou 310058, China
| | - Yunfei Yang
- Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China
| | - Zheng Tu
- Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China
- Correspondence: (Z.T.); (Y.Y.)
| | - Yang Ye
- Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China
- Correspondence: (Z.T.); (Y.Y.)
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Jastrzębska A, Gralak Z, Brzuzy K, Kmieciak A, Krzemiński MP, Burdziński R, Kurzawa M, Szłyk E. Simple and Effective Derivatization of Amino Acids with 1-Fluoro-2-nitro-4-(trifluoromethyl)benzene in a Microwave Reactor for Determination of Free Amino Acids in Kombucha Beverages. Materials (Basel) 2022; 15:7365. [PMID: 36295430 PMCID: PMC9611567 DOI: 10.3390/ma15207365] [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] [Figures] [Subscribe] [Scholar Register] [Received: 09/09/2022] [Revised: 10/16/2022] [Accepted: 10/17/2022] [Indexed: 06/16/2023]
Abstract
Kombucha is a fermentation product of sweetened tea with a symbiotic culture of acetic acid and yeast bacteria, consumed worldwide for its health-promoting properties. Few reports can be found about free amino acids among the health-promoting compounds found and determined in kombucha. These compounds influence the sensory properties of kombucha, and they are precursors of bioactive compounds, which have a significant role as neurotransmitters and are involved in biological functions. The presented studies proposed a convenient, simple, and "more green" procedure of the synthesis of amino acid derivatives, assisted by microwave energy, followed by chromatographic determination. The structure of 1-Fluoro-2-nitro-4-(trifluoromethyl)benzene was used as a suitable reagent for the derivatization of free amino acids in fermented kombucha beverages prepared from selected dry fruit such as Crataegus L., Morus alba L., Sorbus aucuparia L., Berberis vulgaris L., Rosa canina L., and black tea. The obtained results were discussed regarding the tested beverages' application as a source of amino acids in one's daily diet. The obtained results point out that the proposed microwave-assisted derivatization procedure prior to HPLC analyses allows for a significant time reduction and the limitation of using organic reagents.
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Affiliation(s)
- Aneta Jastrzębska
- Department of Analytical Chemistry and Applied Spectroscopy, Faculty of Chemistry, Nicolaus Copernicus University in Toruń, Gagarin 7 Str., 87-100 Toruń, Poland
| | - Zuzanna Gralak
- Department of Analytical Chemistry and Applied Spectroscopy, Faculty of Chemistry, Nicolaus Copernicus University in Toruń, Gagarin 7 Str., 87-100 Toruń, Poland
| | - Kamil Brzuzy
- Department of Analytical Chemistry and Applied Spectroscopy, Faculty of Chemistry, Nicolaus Copernicus University in Toruń, Gagarin 7 Str., 87-100 Toruń, Poland
| | - Anna Kmieciak
- Department of Organic Chemistry, Faculty of Chemistry, Nicolaus Copernicus University in Toruń, Gagarin 7 Str., 87-100 Toruń, Poland
| | - Marek P. Krzemiński
- Department of Organic Chemistry, Faculty of Chemistry, Nicolaus Copernicus University in Toruń, Gagarin 7 Str., 87-100 Toruń, Poland
| | - Rafał Burdziński
- Department of Analytical Chemistry and Applied Spectroscopy, Faculty of Chemistry, Nicolaus Copernicus University in Toruń, Gagarin 7 Str., 87-100 Toruń, Poland
| | - Marzanna Kurzawa
- Department of Analytical Chemistry and Applied Spectroscopy, Faculty of Chemistry, Nicolaus Copernicus University in Toruń, Gagarin 7 Str., 87-100 Toruń, Poland
| | - Edward Szłyk
- Department of Analytical Chemistry and Applied Spectroscopy, Faculty of Chemistry, Nicolaus Copernicus University in Toruń, Gagarin 7 Str., 87-100 Toruń, Poland
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Samarasiri M, Chen WN. Variations of nonvolatile taste components of mushrooms with different operating conditions and parameters from farm to fork. Crit Rev Food Sci Nutr 2022; 64:3482-3501. [PMID: 36222241 DOI: 10.1080/10408398.2022.2132211] [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] [Indexed: 11/03/2022]
Abstract
Mushroom is a sustainable food option and a meat substitute which yet needs some strategies to enhance sensory attributes. Especially, their taste characteristics (nonvolatile taste components: soluble sugars, organic acids, free amino acids, and 5'-nucleotides) can vary significantly due to operating conditions and parameters during different stages from farm to fork. This review is aimed to provide an overall view of the determined effects of operating conditions and parameters for mushroom taste attributes, suggestions for future research from lacking variables, and some recommendations for improving the taste perception of mushrooms. Taste compounds of mushrooms alter differently based on cultivation (species, cultivation or maturity stage, substrate composition, part, grade, mycelium strain), cooking (cooking method, time, temperature), preservation, and post-harvest storage conditions (drying parameters, pretreatment, preservation method, gamma irradiation, packaging, storage time and temperature). The dominant tastes of mushrooms given by sweet and umami taste active substances can be enhanced significantly with proper control of parameters during cultivation, cooking, drying, or post-harvest storage. The parameters and variations organized in this review can be used to develop a mathematical model for obtaining optimum taste attributes of mushrooms and mushroom-based meat alternatives and to discover the variables of mushroom species not studied yet.
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Affiliation(s)
- Malsha Samarasiri
- School of Chemical and Biomedical Engineering, Nanyang Technological University, Singapore City, Singapore
| | - Wei Ning Chen
- School of Chemical and Biomedical Engineering, Nanyang Technological University, Singapore City, Singapore
- Food Science and Technology Program, Nanyang Technological University, Singapore City, Singapore
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Zhang Q, Lan G, Tian X, He L, Li C, Tao H, Zeng X, Wang X. Effect of Adding Bifidobacterium animalis BZ25 on the Flavor, Functional Components and Biogenic Amines of Natto by Bacillus subtilis GUTU09. Foods 2022; 11:2674. [PMID: 36076859 DOI: 10.3390/foods11172674] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2022] [Revised: 08/25/2022] [Accepted: 08/27/2022] [Indexed: 11/17/2022] Open
Abstract
Natto is a high-value fermented soybean produced by B. subtilis. However, B. subtilis produces a pungent amine odor. This study compared the volatile organic compounds (VOCs), free amino acids (FAAs) and biogenic amines (BAs), nattokinase (NK) of natto made by two-strain fermentation with Bifidobacterium animalis BZ25 and Bacillus subtilis GUTU09 (NMBB) and that of natto made by single-strain fermentation with Bacillus subtilis GUTU09 (NMB). Compared with NMB, volatile amine substances disappeared, ketones and aldehydes of NMBB were reduced, and alcohols increased. Besides that, the taste activity value of other bitter amino acids was lowered, and BA content was decreased from 255.88 mg/kg to 238.35 mg/kg but increased NK activity from 143.89 FU/g to 151.05 FU/g. Correlation analysis showed that the addition of BZ25 reduced the correlation between GUTU09 and BAs from 0.878 to 0.808, and pH was changed from a positive correlation to a negative one. All these results showed that the quality of natto was improved by two-strain co-fermentation, which laid a foundation for its potential industrial application.
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Zhang W, Shi K, Han Y, Wang J, Yang C, Xu X, Li B. Characterization of Pleurotus citrinopileatus hydrolysates obtained from Actinomucor elegans proteases compared with that by commercial proteases. J Food Sci 2022; 87:3737-3751. [PMID: 35975899 DOI: 10.1111/1750-3841.16256] [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] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2022] [Revised: 06/16/2022] [Accepted: 06/27/2022] [Indexed: 01/04/2023]
Abstract
Pleurotus citrinopileatus, a nutritious and palatable edible mushroom, can be used as an appropriate material to prepare high-grade flavoring agents. Based on this, the current study aimed to investigate the feasibility of a productive protease system from Actinomucor elegans to prepare P. citrinopileatus hydrolysate (PCH). The Actinomucor elegans crude protease (AECP) was prepared from the solid-state fermentation product of P. citrinopileatus by A. elegans. AECP and four commercial proteases (alcalase, neutrase, papain, and protamex) were applied to acquire five kinds of PCHs. The physical-chemical properties of PCHs as well as its concentration and composition of nonvolatile compounds were comparatively analyzed. Sensory evaluation and electronic tongue analysis were utilized to evaluate sensory characteristics. AECP was found to be the most effective protease, with the highest hydrolysis degree (35.91%) and protein recovery (81.46%). The result of molecular weight distribution indicated that peptides below 500 Da were the main fraction of AECP hydrolysates, while AECP hydrolysates showed the highest content of monosodium glutamate-like (20.23 ± 0.16 mg/g) and flavor 5'-nucleotide (4.30 ± 0.07 mg/g) peptides. In summary, the AECP hydrolysate had superior sensory profiles compared with other hydrolysates. In addition, AECP hydrolysates exhibited favorable kokumi taste in which peptides below 500 Da showed the highest correlation with kokumi by the results of partial least-squares regression. These results indicated the feasibility of applying PCHs as flavor additives or seasoning in the food industry. AECP might be used as an alternative enzyme choice because of its low cost and high hydrolysis efficiency. PRACTICAL APPLICATION: Pleurotus citrinopileatus served as a potential raw material for natural seasonings because of its high protein content and appropriate ratio of umami amino acids to total amino acids. Enzymatic hydrolysis was an efficient approach to improve the flavor of P. citrinopileatus, where the choice of enzyme was one of the most critical factors. The research indicated that P. citrinopileatus hydrolysate prepared by A. elegans crude protease (AECP) exhibited an acceptable flavor, which provided theoretical support for the high-value utilization of P. citrinopileatus as food seasoning. AECP might be applied as an alternative enzyme resource because of its low cost and high hydrolysis efficiency.
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Affiliation(s)
- Weiwei Zhang
- College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin, China
| | - Kexin Shi
- College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin, China
| | - Yaqian Han
- College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin, China
| | - Jianming Wang
- College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin, China
| | - Chen Yang
- College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin, China
| | - Xu Xu
- Department of Food Science and Technology, National University of Singapore, Singapore
| | - Bingye Li
- Shandong Tianbo Food Inredients Co., LTD, Jining, China
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Rusanova P, Bono G, Dara M, Falco F, Gancitano V, Lo Brutto S, Okpala COR, Nirmal NP, Quattrocchi F, Sardo G, Hassoun A. Effect of different packaging methods on the free amino acid profiles of the deep-water rose shrimp ( Parapenaeus longirostris) during frozen storage. Front Nutr 2022; 9:955216. [PMID: 35967817 PMCID: PMC9363887 DOI: 10.3389/fnut.2022.955216] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2022] [Accepted: 07/04/2022] [Indexed: 11/13/2022] Open
Abstract
The composition of free amino acids (FAAs) in seafood products contributes to characterizing their flavor, as well as freshness and quality during storage. Deep-water rose shrimps (Parapenaues longirostris, Lucas, 1846) (DWRS) are being increasingly harvested in the Mediterranean Sea, and the captured specimens are quickly frozen onboard fishing trawlers to preserve freshness and post-harvest quality. Here, we quantified the FAA profiles of DWRS packaged using five methods: (1) 100% N2; (2) vacuum; (3) 50% N2 + 50% CO2; (4) commercial anhydrous sodium sulfite; and (5) air (control). All samples were quickly frozen at -35°C and stored for 12 months at -18°C. Arginine (661 mg/100 g), proline (538 mg/100 g), and glycine (424 mg/100 g) were the most abundant FAAs, whereas the least abundant were tyrosine (67 mg/100 g), histidine (58 mg/100 g), and aspartic acid (34 mg/100 g). FAAs in all samples gradually (and significantly) increased in the first 6 to 8 months of storage, and then significantly decreased. The sodium sulfite treatment (Method 4) kept the initial FAA contents lower than the other treatments, due to the strong antioxidant action of sulfite agents. Interestingly, similar results were obtained for vacuum packaging (Method 2). Thus, combining frozen storage with vacuum packaging represents an alternative approach to chemical additives in shrimp/prawn processing to meet the increasing demand for high-quality seafood products with long shelf-life.
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Affiliation(s)
- Polina Rusanova
- Institute for Biological Resources and Marine Biotechnologies, National Research Council (IRBIM-CNR), Mazara del Vallo, Italy.,Department of Biological, Geological and Environmental Sciences (BiGeA)-Marine Biology and Fisheries Laboratory of Fano (PU), University of Bologna, Bologna, Italy
| | - Gioacchino Bono
- Institute for Biological Resources and Marine Biotechnologies, National Research Council (IRBIM-CNR), Mazara del Vallo, Italy
| | - Manuela Dara
- Consorzio Nazionale Interuniversitario per le Scienze del Mare (CoNISMa), Rome, Italy
| | - Francesca Falco
- Institute for Biological Resources and Marine Biotechnologies, National Research Council (IRBIM-CNR), Mazara del Vallo, Italy
| | - Vita Gancitano
- Institute for Biological Resources and Marine Biotechnologies, National Research Council (IRBIM-CNR), Mazara del Vallo, Italy
| | - Sabrina Lo Brutto
- Department of Biological, Chemical and Pharmaceutical Sciences and Technologies (STEBICEF), University of Palermo, Palermo, Italy
| | - Charles Odilichukwu R Okpala
- Department of Functional Food Products Development, Faculty of Biotechnology and Food Science, Wroclaw University of Environmental and Life Sciences, Wroclaw, Poland
| | | | - Federico Quattrocchi
- Institute for Biological Resources and Marine Biotechnologies, National Research Council (IRBIM-CNR), Mazara del Vallo, Italy
| | - Giacomo Sardo
- Institute for Biological Resources and Marine Biotechnologies, National Research Council (IRBIM-CNR), Mazara del Vallo, Italy
| | - Abdo Hassoun
- Sustainable AgriFoodtech Innovation & Research (SAFIR), Arras, France.,Syrian Academic Expertise (SAE), Gaziantep, Turkey
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Jin DL, Chen YW, Hong XD, Chai TT, Ren ST, Ou YZ, Huang XX, Hu HB. Vibration mill-assisted complex enzyme hydrolysis for flavoring of freeze-dried sea cucumber powder. J Food Biochem 2022; 46:e14298. [PMID: 35780305 DOI: 10.1111/jfbc.14298] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2022] [Revised: 05/17/2022] [Accepted: 06/03/2022] [Indexed: 11/29/2022]
Abstract
This study aims to analyze the flavor differences of freeze-dried sea cucumber powder, processed for different time intervals, under vibration mill-assisted complex enzyme hydrolysis using electronic nose (E-nose) and gas chromatography-ion mobility spectrometry (GC-IMS). The results of principal component analysis by E-nose showed distinction among the four groups of freeze-dried sea cucumber powder (papain-neutral protease (PN) and flavorzyme-neutral protease (FN), processed for 60 and 80 min). The GC-IMS revealed 35 volatile compounds. Subsequently, based on the fingerprint and heat map results, the flavor differences among the samples were clearly distinguished. When compared to the other three groups, the 60-FN group exhibited a greater variety and quantity of volatile compounds such as octanal, heptanal, hexanal, (E, Z)-2,6-nonadienal, and nonanal. The 80-PN group exhibited high amounts of 2-propanone, ethylbenzene, ethyl acetate, and 2,5-dimethylpyrazine. In addition, the vibration mill technique was considered to be a mild enzyme-assisted method. PRACTICAL APPLICATIONS: This study found that different enzyme types and physical technology operation time can affect the different volatile flavor compounds of freeze-dried sea cucumber powder, which can be quickly and effectively be identified by E-nose and GC-IMS technology to improve the flavor and quality of the product, while facilitating the rapid adjustment and development of the industry. Meanwhile, the results of the study could provide a reference for the deep processing and flavor improvement of the sea cucumber industry and make an important contribution to the related literature. In addition, this could also promote the development and application of non-thermal processing technologies such as vibratory mill in the freeze-dried sea cucumber powder industry.
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Affiliation(s)
- Dan-Li Jin
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang, China.,Zhejiang Provincial Collaborative Innovation Center of Food Safety and Nutrition, Zhejiang Gongshang University, Hangzhou, Zhejiang, China
| | - Yue-Wen Chen
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang, China.,Zhejiang Provincial Collaborative Innovation Center of Food Safety and Nutrition, Zhejiang Gongshang University, Hangzhou, Zhejiang, China
| | - Xing-de Hong
- Qingdao Niucuisheng Biotechnology Co., Ltd., Yantai, China
| | - Ting-Ting Chai
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang, China.,Zhejiang Provincial Collaborative Innovation Center of Food Safety and Nutrition, Zhejiang Gongshang University, Hangzhou, Zhejiang, China
| | - Shao-Tian Ren
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang, China.,Zhejiang Provincial Collaborative Innovation Center of Food Safety and Nutrition, Zhejiang Gongshang University, Hangzhou, Zhejiang, China
| | - Yang-Zhi Ou
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang, China.,Zhejiang Provincial Collaborative Innovation Center of Food Safety and Nutrition, Zhejiang Gongshang University, Hangzhou, Zhejiang, China
| | - Xing-Xin Huang
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang, China.,Zhejiang Provincial Collaborative Innovation Center of Food Safety and Nutrition, Zhejiang Gongshang University, Hangzhou, Zhejiang, China
| | - Hao-Ben Hu
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang, China.,Zhejiang Provincial Collaborative Innovation Center of Food Safety and Nutrition, Zhejiang Gongshang University, Hangzhou, Zhejiang, China
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Malécange M, Pérez-Garcia MD, Citerne S, Sergheraert R, Lalande J, Teulat B, Mounier E, Sakr S, Lothier J. Leafamine ®, a Free Amino Acid-Rich Biostimulant, Promotes Growth Performance of Deficit-Irrigated Lettuce. Int J Mol Sci 2022; 23:7338. [PMID: 35806343 PMCID: PMC9266813 DOI: 10.3390/ijms23137338] [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] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2022] [Revised: 06/22/2022] [Accepted: 06/28/2022] [Indexed: 11/26/2022] Open
Abstract
Water deficit causes substantial yield losses that climate change is going to make even more problematic. Sustainable agricultural practices are increasingly developed to improve plant tolerance to abiotic stresses. One innovative solution amongst others is the integration of plant biostimulants in agriculture. In this work, we investigate for the first time the effects of the biostimulant -Leafamine®-a protein hydrolysate on greenhouse lettuce (Lactuca sativa L.) grown under well-watered and water-deficit conditions. We examined the physiological and metabolomic water deficit responses of lettuce treated with Leafamine® (0.585 g/pot) or not. Root application of Leafamine® increased the shoot fresh biomass of both well-watered (+40%) and deficit-irrigated (+20%) lettuce plants because the projected leaf area increased. Our results also indicate that Leafamine® application could adjust the nitrogen metabolism by enhancing the total nitrogen content, amino acid (proline) contents and the total protein level in lettuce leaves, irrespective of the water condition. Osmolytes such as soluble sugars and polyols, also increased in Leafamine®-treated lettuce. Our findings suggest that the protective effect of Leafamine is a widespread change in plant metabolism and could involve ABA, putrescine and raffinose.
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Affiliation(s)
- Marthe Malécange
- Univ Angers, Institut Agro, INRAE, IRHS, SFR QUASAV, 49000 Angers, France; (M.M.); (M.-D.P.-G.); (J.L.); (B.T.); (J.L.)
- BCF Life Sciences, Boisel, 56140 Pleucadeuc, France; (R.S.); (E.M.)
| | - Maria-Dolores Pérez-Garcia
- Univ Angers, Institut Agro, INRAE, IRHS, SFR QUASAV, 49000 Angers, France; (M.M.); (M.-D.P.-G.); (J.L.); (B.T.); (J.L.)
| | - Sylvie Citerne
- Université Paris-Saclay, INRAE, AgroParisTech, Institut Jean-Pierre Bourgin (IJPB), 78000 Versailles, France;
| | | | - Julie Lalande
- Univ Angers, Institut Agro, INRAE, IRHS, SFR QUASAV, 49000 Angers, France; (M.M.); (M.-D.P.-G.); (J.L.); (B.T.); (J.L.)
| | - Béatrice Teulat
- Univ Angers, Institut Agro, INRAE, IRHS, SFR QUASAV, 49000 Angers, France; (M.M.); (M.-D.P.-G.); (J.L.); (B.T.); (J.L.)
| | | | - Soulaiman Sakr
- Univ Angers, Institut Agro, INRAE, IRHS, SFR QUASAV, 49000 Angers, France; (M.M.); (M.-D.P.-G.); (J.L.); (B.T.); (J.L.)
| | - Jérémy Lothier
- Univ Angers, Institut Agro, INRAE, IRHS, SFR QUASAV, 49000 Angers, France; (M.M.); (M.-D.P.-G.); (J.L.); (B.T.); (J.L.)
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47
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Lai NW, Zheng ZC, Hua D, Zhang J, Chen HH, Ye X, Huang ZR, Guo J, Yang LT, Chen LS. Molecular and Physiological Responses of Citrus sinensis Leaves to Long-Term Low pH Revealed by RNA-Seq Integrated with Targeted Metabolomics. Int J Mol Sci 2022; 23:5844. [PMID: 35628662 DOI: 10.3390/ijms23105844] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2022] [Revised: 05/18/2022] [Accepted: 05/21/2022] [Indexed: 12/30/2022] Open
Abstract
Low pH-induced alterations in gene expression profiles and organic acids (OA) and free amino acid (FAA) abundances were investigated in sweet orange [Citrus sinensis (L.) Osbeck cv. Xuegan] leaves. We identified 503 downregulated and 349 upregulated genes in low pH-treated leaves. Further analysis indicated that low pH impaired light reaction and carbon fixation in photosynthetic organisms, thereby lowering photosynthesis in leaves. Low pH reduced carbon and carbohydrate metabolisms, OA biosynthesis and ATP production in leaves. Low pH downregulated the biosynthesis of nitrogen compounds, proteins, and FAAs in leaves, which might be conducive to maintaining energy homeostasis during ATP deprivation. Low pH-treated leaves displayed some adaptive responses to phosphate starvation, including phosphate recycling, lipid remodeling, and phosphate transport, thus enhancing leaf acid-tolerance. Low pH upregulated the expression of some reactive oxygen species (ROS) and aldehyde detoxifying enzyme (peroxidase and superoxidase) genes and the concentrations of some antioxidants (L-tryptophan, L-proline, nicotinic acid, pantothenic acid, and pyroglutamic acid), but it impaired the pentose phosphate pathway and VE and secondary metabolite biosynthesis and downregulated the expression of some ROS and aldehyde detoxifying enzyme (ascorbate peroxidase, aldo-keto reductase, and 2-alkenal reductase) genes and the concentrations of some antioxidants (pyridoxine and γ-aminobutyric acid), thus disturbing the balance between production and detoxification of ROS and aldehydes and causing oxidative damage to leaves.
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Zheng B, Jiang J, Wang L, Huang M, Zhou Q, Cai J, Wang X, Dai T, Jiang D. Reducing Nitrogen Rate and Increasing Plant Density Accomplished High Yields with Satisfied Grain Quality of Soft Wheat via Modifying the Free Amino Acid Supply and Storage Protein Gene Expression. J Agric Food Chem 2022; 70:2146-2159. [PMID: 35142500 DOI: 10.1021/acs.jafc.1c07033] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/14/2023]
Abstract
In a 2 yr field experiment, we investigated the combined effects of reduced nitrogen (N) rate and increased plant density on the trade-off between the grain protein content (GPC) and the grain yield (GY) in soft wheat cultivars. Reducing N application significantly decreased both GPC and GY; however, to some extent, increasing the top-dressed N ratio and plant density compensated for the GY loss. Optimizing the combination of these three factors (150 kg N ha-1 with 50% top-dressed N and 360 × 104 plants ha-1) achieved both the required lower GPC for soft wheat and relatively higher GY compared with the conventional cultivation strategy. In addition, this optimized combination downregulated 11 high-molecular-weight glutenin subunits, 8 low-molecular-weight glutenin subunits, 5 α/β-gliadins, and 2 γ-gliadins in mature grains as identified by data-independent acquisition mass spectrometry. Further analysis indicated that the relatively lower free amino acid content and downregulated expressions of the seed storage protein (SSP) synthesis-related genes in filling grains contributed to the reduction of SSP and GPC. Furthermore, the dilution effect induced by a relatively higher accumulation of starch than proteins also partially explained the reduced GPC. Unlike proteins, grain starch accumulation and content depended more on the soluble sugar availability, rather than on the starch synthesis capacity. These findings provide novel insights on simultaneous improvement in the grain quality and yield of soft wheat through synchronized manipulations of N fertilization and plant density.
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Affiliation(s)
- Baoqiang Zheng
- National Technique Innovation Center for Regional Wheat Production/Key Laboratory of Crop Ecophysiology, Ministry of Agriculture/Nanjing Agricultural University, Nanjing, Jiangsu 210095, P.R. China
| | - Jiali Jiang
- National Technique Innovation Center for Regional Wheat Production/Key Laboratory of Crop Ecophysiology, Ministry of Agriculture/Nanjing Agricultural University, Nanjing, Jiangsu 210095, P.R. China
| | - Lili Wang
- National Technique Innovation Center for Regional Wheat Production/Key Laboratory of Crop Ecophysiology, Ministry of Agriculture/Nanjing Agricultural University, Nanjing, Jiangsu 210095, P.R. China
| | - Mei Huang
- National Technique Innovation Center for Regional Wheat Production/Key Laboratory of Crop Ecophysiology, Ministry of Agriculture/Nanjing Agricultural University, Nanjing, Jiangsu 210095, P.R. China
| | - Qin Zhou
- National Technique Innovation Center for Regional Wheat Production/Key Laboratory of Crop Ecophysiology, Ministry of Agriculture/Nanjing Agricultural University, Nanjing, Jiangsu 210095, P.R. China
| | - Jian Cai
- National Technique Innovation Center for Regional Wheat Production/Key Laboratory of Crop Ecophysiology, Ministry of Agriculture/Nanjing Agricultural University, Nanjing, Jiangsu 210095, P.R. China
| | - Xiao Wang
- National Technique Innovation Center for Regional Wheat Production/Key Laboratory of Crop Ecophysiology, Ministry of Agriculture/Nanjing Agricultural University, Nanjing, Jiangsu 210095, P.R. China
| | - Tingbo Dai
- National Technique Innovation Center for Regional Wheat Production/Key Laboratory of Crop Ecophysiology, Ministry of Agriculture/Nanjing Agricultural University, Nanjing, Jiangsu 210095, P.R. China
| | - Dong Jiang
- National Technique Innovation Center for Regional Wheat Production/Key Laboratory of Crop Ecophysiology, Ministry of Agriculture/Nanjing Agricultural University, Nanjing, Jiangsu 210095, P.R. China
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49
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Li J, Ma J, Li Q, Fan S, Fan L, Ma H, Zhang Y, Zheng L. Determination of 35 Free Amino Acids in Tea Using Ultra-Performance Liquid Chromatography Coupled With Quadrupole Time-of-Flight Mass Spectrometry. Front Nutr 2021; 8:767801. [PMID: 34957181 PMCID: PMC8697017 DOI: 10.3389/fnut.2021.767801] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [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: 08/31/2021] [Accepted: 10/29/2021] [Indexed: 11/30/2022] Open
Abstract
The purpose of this research was to develop a simple, sensitive, and accurate method for simultaneous determination of 35 free amino acids using ultra-performance liquid chromatography coupled with quadrupole time-of-flight mass spectrometry (UPLC-Q-TOF/MS). Tea samples were extracted with boiling water bath, and then separated by XBridge BEH Amide column by gradient elution. The exact mass and MS/MS spectra of the target compound was detected under the TOF–MS and Information dependent acquisition (IDA)–MS/MS mode. The results demonstrated good linearity (R2 > 0.9980) in the range of 0.5–1,000 ng/mL. The limits of detection (LODs) were 0.13–25.00 mg/kg and the limits of quantitation (LOQs) were 0.25–50.00 mg/kg. The recovery rate ranged from 70.1 to 105.1% with relative standard deviations (RSDs) <11% (n = 6). This research provides a targeted strategy for developing an analysis method for amino acids in tea.
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Affiliation(s)
- Jian Li
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, China.,College of Applied Arts and Science, Beijing Union University, Beijing, China
| | - Junmei Ma
- Hebei Food Safety Key Laboratory, Hebei Food Inspection and Research Institute, Shijiazhuang, China.,Hebei Key Laboratory of Forensic Medicine, College of Forensic Medicine, Hebei Medical University, Shijiazhuang, China
| | - Qiang Li
- Hebei Food Safety Key Laboratory, Hebei Food Inspection and Research Institute, Shijiazhuang, China
| | - Sufang Fan
- Hebei Food Safety Key Laboratory, Hebei Food Inspection and Research Institute, Shijiazhuang, China
| | - Lixin Fan
- Hebei Food Safety Key Laboratory, Hebei Food Inspection and Research Institute, Shijiazhuang, China
| | - Hongyu Ma
- Hebei Food Safety Key Laboratory, Hebei Food Inspection and Research Institute, Shijiazhuang, China
| | - Yan Zhang
- Hebei Food Safety Key Laboratory, Hebei Food Inspection and Research Institute, Shijiazhuang, China.,Hebei Key Laboratory of Forensic Medicine, College of Forensic Medicine, Hebei Medical University, Shijiazhuang, China
| | - Lei Zheng
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, China
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50
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Abstract
It is well known that bovine milk contains γ-glutamyltransferase (GGT) activity. To verify the identity of the GGT and further to characterize the generation of γ-glutamyl peptides, identification of GGT from bovine milk and quantification of kokumi peptides and free amino acids were performed. GGT was purified from skim milk and identified as the bovine protein (G3N2D8), and it reveals that it is composed of two subunits. Sequence alignment with human GGT and molecular mass determination showed that the bovine GGT was glycosylated and contained an N-terminal transmembrane part. Further activity characterization was performed in comparison with GGT from Bacillus amyloliquefaciens in terms of the ability to generate γ-glutamyl peptides from casein hydrolysates. During the transpeptidation reaction catalyzed by both GGT, γ-glutamyl peptides significantly (P < 0.05) increased after γ-glutamylation; addition of glutamine contributed to the generation of γ-glutamyl peptides, suggesting that glutamine could act as a γ-glutamyl donor. This study reveals that the GGT of skim milk membranes is a glycosylated membrane protein that can generate γ-glutamyl peptides.
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Affiliation(s)
- Lichuang Cao
- Department of Food Science, Faculty of Science, University of Copenhagen, 1958 Frederiksberg C, Denmark
| | - Qian Li
- Department of Food Science, Faculty of Science, University of Copenhagen, 1958 Frederiksberg C, Denmark
| | - René Lametsch
- Department of Food Science, Faculty of Science, University of Copenhagen, 1958 Frederiksberg C, Denmark
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