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Xu X, Wei H, Yao K, Wu H, Huang T, Han M, Su T, Cao F. Integrative omics studies revealed synergistic link between sucrose metabolic isogenes and carbohydrates in poplar roots infected by Fusarium wilt. PLANT MOLECULAR BIOLOGY 2024; 114:29. [PMID: 38502380 DOI: 10.1007/s11103-024-01426-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/16/2023] [Accepted: 02/01/2024] [Indexed: 03/21/2024]
Abstract
Advances in carbohydrate metabolism prompted its essential role in defense priming and sweet immunity during plant-pathogen interactions. Nevertheless, upstream responding enzymes in the sucrose metabolic pathway and associated carbohydrate derivatives underlying fungal pathogen challenges remain to be deciphered in Populus, a model tree species. In silico deduction of genomic features, including phylogenies, exon/intron distributions, cis-regulatory elements, and chromosomal localization, identified 59 enzyme genes (11 families) in the Populus genome. Spatiotemporal expression of the transcriptome and the quantitative real-time PCR revealed a minuscule number of isogenes that were predominantly expressed in roots. Upon the pathogenic Fusarium solani (Fs) exposure, dynamic changes in the transcriptomics atlas and experimental evaluation verified Susy (PtSusy2 and 3), CWI (PtCWI3), VI (PtVI2), HK (PtHK6), FK (PtFK6), and UGPase (PtUGP2) families, displaying promotions in their expressions at 48 and 72 h of post-inoculation (hpi). Using the gas chromatography-mass spectrometry (GC-MS)-based non-targeted metabolomics combined with a high-performance ion chromatography system (HPICS), approximately 307 metabolites (13 categories) were annotated that led to the quantification of 46 carbohydrates, showing marked changes between three compared groups. By contrast, some sugars (e.g., sorbitol, L-arabitol, trehalose, and galacturonic acid) exhibited a higher accumulation at 72 hpi than 0 hpi, while levels of α-lactose and glucose decreased, facilitating them as potential signaling molecules. The systematic overview of multi-omics approaches to dissect the effects of Fs infection provides theoretical cues for understanding defense immunity depending on fine-tuned Suc metabolic gene clusters and synergistically linked carbohydrate pools in trees.
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Affiliation(s)
- Xianglei Xu
- Co-Innovation Center for Sustainable Forestry in Southern China, State Key Laboratory of Tree Genetics and Breeding, College of Life Sciences, Nanjing Forestry University, Nanjing, 210037, China
| | - Haikun Wei
- Co-Innovation Center for Sustainable Forestry in Southern China, State Key Laboratory of Tree Genetics and Breeding, College of Life Sciences, Nanjing Forestry University, Nanjing, 210037, China
| | - Kejun Yao
- Co-Innovation Center for Sustainable Forestry in Southern China, State Key Laboratory of Tree Genetics and Breeding, College of Life Sciences, Nanjing Forestry University, Nanjing, 210037, China
| | - Hao Wu
- Co-Innovation Center for Sustainable Forestry in Southern China, State Key Laboratory of Tree Genetics and Breeding, College of Life Sciences, Nanjing Forestry University, Nanjing, 210037, China
| | - Tingting Huang
- Co-Innovation Center for Sustainable Forestry in Southern China, State Key Laboratory of Tree Genetics and Breeding, College of Life Sciences, Nanjing Forestry University, Nanjing, 210037, China
| | - Mei Han
- Co-Innovation Center for Sustainable Forestry in Southern China, State Key Laboratory of Tree Genetics and Breeding, College of Life Sciences, Nanjing Forestry University, Nanjing, 210037, China.
| | - Tao Su
- Co-Innovation Center for Sustainable Forestry in Southern China, State Key Laboratory of Tree Genetics and Breeding, College of Life Sciences, Nanjing Forestry University, Nanjing, 210037, China.
| | - Fuliang Cao
- College of Foresty, Nanjing Forestry University, Nanjing, China
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Nybom H, Ruan C, Rumpunen K. The Systematics, Reproductive Biology, Biochemistry, and Breeding of Sea Buckthorn-A Review. Genes (Basel) 2023; 14:2120. [PMID: 38136942 PMCID: PMC10743242 DOI: 10.3390/genes14122120] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/15/2023] [Revised: 11/11/2023] [Accepted: 11/15/2023] [Indexed: 12/24/2023] Open
Abstract
Both the fruit flesh and seeds of sea buckthorn have multiple uses for medicinal and culinary purposes, including the valuable market for supplementary health foods. Bioactive compounds, such as essential amino acids, vitamins B, C, and E, carotenoids, polyphenols, ursolic acid, unsaturated fatty acids, and other active substances, are now being analyzed in detail for their medicinal properties. Domestication with commercial orchards and processing plants is undertaken in many countries, but there is a large need for improved plant material with high yield, tolerance to environmental stress, diseases, and pests, suitability for efficient harvesting methods, and high contents of compounds that have medicinal and/or culinary values. Applied breeding is based mainly on directed crosses between different subspecies of Hippophae rhamnoides. DNA markers have been applied to analyses of systematics and population genetics as well as for the discrimination of cultivars, but very few DNA markers have as yet been developed for use in selection and breeding. Several key genes in important metabolic pathways have, however, been identified, and four genomes have recently been sequenced.
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Affiliation(s)
- Hilde Nybom
- Department of Plant Breeding–Balsgård, Swedish University of Agricultural Sciences, 29194 Kristianstad, Sweden
| | - Chengjiang Ruan
- Key Laboratory of Biotechnology and Bioresources Utilization, Ministry of Education, Institute of Plant Resources, Dalian Minzu University, Dalian 116600, China;
| | - Kimmo Rumpunen
- Department of Plant Breeding, Swedish University of Agricultural Sciences, 23053 Alnarp, Sweden;
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Wu D, Xia Q, Cheng H, Zhang Q, Wang Y, Ye X. Changes of Volatile Flavor Compounds in Sea Buckthorn Juice during Fermentation Based on Gas Chromatography-Ion Mobility Spectrometry. Foods 2022; 11:3471. [PMID: 36360085 PMCID: PMC9655934 DOI: 10.3390/foods11213471] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/11/2022] [Revised: 10/17/2022] [Accepted: 10/28/2022] [Indexed: 09/26/2023] Open
Abstract
Sea buckthorn is rich in polyphenolic compounds with antioxidant activities. However, it is very sour, and its odor is slightly unpleasant, so it requires flavor improvement. Fermentation is one potential method. Sea buckthorn juice was fermented at 37 °C for 72 h and then post-fermented at 4 °C for 10 days. The flavor-related properties of the sea buckthorn juice were evaluated during fermentation, including the pH, total soluble solids (TSS), color, sensory evaluation, and volatile flavors. The sea buckthorn fermented juice had a low pH. The total soluble solids decreased from 10.60 ± 0.10% to 5.60 ± 0.12%. The total color change was not more than 20%. Fermentation increased the sweet odor of the sea buckthorn juice, but the fruity flavor decreased and the bitter flavor increased. A total of 33 volatile flavors were identified by headspace gas chromatography-ion mobility spectrometry (GC-IMS), including 24 esters, 4 alcohols, 4 terpenes, and 1 ketone. Their total relative contents were 79.63-81.67%, 10.04-11.76%, 1.56-1.22%, and 0.25-0.55%, respectively. The differences in the characteristic volatile molecular species of the sea buckthorn juice at different fermentation stages could be visually discerned using fingerprint maps. Through principal component analysis (PCA), the total flavor difference of the sea buckthorn juice at different fermentation stages could be effectively distinguished into three groups: the samples fermented for 0 h and 12 h were in one group, the samples fermented for 36 h, 48 h, 60 h, and 72 h were in another group, and the samples fermented for 24 h were in another group. It is suggested that sea buckthorn juice be fermented for 36 h to improve its flavor. GC-IMS and PCA are effective methods of identifying and distinguishing the flavor characteristics of sea buckthorn juice. The above results can provide a theoretical basis for studying the changes in sea buckthorn's characteristics as a result of fermentation, particularly with regard to its flavor.
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Affiliation(s)
- Dan Wu
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China
| | - Qile Xia
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China
- Food Science Institute, Zhejiang Academy of Agricultural Sciences, Key Laboratory of Post-Harvest Handling of Fruits, Hangzhou 310021, China
| | - Huan Cheng
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China
| | - Qichun Zhang
- Zhejiang Provincial Key Laboratory of Agricultural Resources and Environment, Key Laboratory of Environment Remediation and Ecological Health, Ministry of Education, Zhejiang University, Hangzhou 310058, China
| | - Yanbin Wang
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China
- Zhejiang Academy of Forestry, Hangzhou 310023, China
| | - Xingqian Ye
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China
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Nutritional Evaluation of Sea Buckthorn “Hippophae rhamnoides” Berries and the Pharmaceutical Potential of the Fermented Juice. FERMENTATION-BASEL 2022. [DOI: 10.3390/fermentation8080391] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Sea buckthorn is a temperate bush plant native to Asian and European countries, explored across the world in traditional medicine to treat various diseases due to the presence of an exceptionally high content of phenolics, flavonoids and antioxidants. In addition to the evaluation of nutrients and active compounds, the focus of the present work was to assess the optimal levels for L. plantarum RM1 growth by applying response surface methodology (RSM), and to determine the impact of juice fermentation on antioxidant, anti-hypertension and anticancer activity, as well as on organoleptic properties. Sea buckthorn berries were shown to contain good fiber content (6.55%, 25 DV%), high quality of protein (3.12%, 6.24 DV%) containing: histidine, valine, threonine, leucine and lysine (with AAS 24.32, 23.66, 23.09, 23.05 and 21.71%, respectively), and 4.45% sugar that provides only 79 calories. Potassium was shown to be the abundant mineral content (793.43%, 22.66 DV), followed by copper and phosphorus (21.81 and 11.07 DV%, respectively). Sea buckthorn juice exhibited a rich phenolic, flavonoid and carotenoid content (283.58, 118.42 and 6.5 mg/g, respectively), in addition to a high content of vitamin C (322.33 mg/g). The HPLC profile indicated that benzoic acid is the dominant phenolic compound in sea buckthorn berries (3825.90 mg/kg). Antioxidant potentials (DPPH and ABTS) of sea buckthorn showed higher inhibition than ascorbic acid. Antimicrobial potentials were most pronounced against Escherichia coli BA12296 (17.46 mm). The probiotic growth was 8.5 log cfu/mL, with juice concentration, inoculum size and temperature as the main contributors to probiotic growth with a 95% confidence level. Fermentation of sea buckthorn juice with L. plantarum RM1 enhanced the functional phenolic and flavonoid content, as well as antioxidant and antimicrobial activities. The fermentation with L. plantarum RM1 enhanced the anti-hypertension and anticancer properties of the sea buckthorn juice and gained consumers’ sensorial overall acceptance.
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Liu Y, Sheng J, Li J, Zhang P, Tang F, Shan C. Influence of lactic acid bacteria on physicochemical indexes, sensory and flavor characteristics of fermented sea buckthorn juice. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2021.101519] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
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6
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Miles FL, Orlich MJ, Mashchak A, Chandler PD, Lampe JW, Duerksen-Hughes P, Fraser GE. The Biology of Veganism: Plasma Metabolomics Analysis Reveals Distinct Profiles of Vegans and Non-Vegetarians in the Adventist Health Study-2 Cohort. Nutrients 2022; 14:nu14030709. [PMID: 35277064 PMCID: PMC8839915 DOI: 10.3390/nu14030709] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/07/2022] [Revised: 01/31/2022] [Accepted: 01/31/2022] [Indexed: 12/14/2022] Open
Abstract
It is unclear how vegetarian dietary patterns influence plasma metabolites involved in biological processes regulating chronic diseases. We sought to identify plasma metabolic profiles distinguishing vegans (avoiding meat, eggs, dairy) from non-vegetarians (consuming ≥28 g/day red meat) of the Adventist Health Study-2 cohort using global metabolomics profiling with ultra-performance liquid chromatography mass spectrometry (UPLC-MS/MS). Differences in abundance of metabolites or biochemical subclasses were analyzed using linear regression models, adjusting for surrogate and confounding variables, with cross-validation to simulate results from an independent sample. Random forest was used as a learning tool for classification, and principal component analysis was used to identify clusters of related metabolites. Differences in covariate-adjusted metabolite abundance were identified in over 60% of metabolites (586/930), after adjustment for false discovery. The vast majority of differentially abundant metabolites or metabolite subclasses showed lower abundance in vegans, including xanthine, histidine, branched fatty acids, acetylated peptides, ceramides, and long-chain acylcarnitines, among others. Many of these metabolite subclasses have roles in insulin dysregulation, cardiometabolic phenotypes, and inflammation. Analysis of metabolic profiles in vegans and non-vegetarians revealed vast differences in these two dietary groups, reflecting differences in consumption of animal and plant products. These metabolites serve as biomarkers of food intake, many with potential pathophysiological consequences for cardiometabolic diseases.
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Affiliation(s)
- Fayth L. Miles
- Adventist Health Study, Research Affairs, Loma Linda University, Loma Linda, CA 92350, USA; (F.L.M.); (M.J.O.); (A.M.)
- Center for Nutrition, Healthy Lifestyle and Disease Prevention, School of Public Health, Loma Linda University, Loma Linda, CA 92350, USA
- Department of Preventive Medicine, School of Medicine, Loma Linda University, Loma Linda, CA 92350, USA
- Department of Basic Science, School of Medicine, Loma Linda University, Loma Linda, CA 92350, USA;
| | - Michael J. Orlich
- Adventist Health Study, Research Affairs, Loma Linda University, Loma Linda, CA 92350, USA; (F.L.M.); (M.J.O.); (A.M.)
- Center for Nutrition, Healthy Lifestyle and Disease Prevention, School of Public Health, Loma Linda University, Loma Linda, CA 92350, USA
- Department of Preventive Medicine, School of Medicine, Loma Linda University, Loma Linda, CA 92350, USA
| | - Andrew Mashchak
- Adventist Health Study, Research Affairs, Loma Linda University, Loma Linda, CA 92350, USA; (F.L.M.); (M.J.O.); (A.M.)
| | - Paulette D. Chandler
- Division of Preventive Medicine, Brigham and Women’s Hospital, Boston, MA 02215, USA;
| | - Johanna W. Lampe
- Public Health Sciences Division, Cancer Prevention Program, Fred Hutchinson Cancer Research Center, Seattle, WA 98109, USA;
| | - Penelope Duerksen-Hughes
- Department of Basic Science, School of Medicine, Loma Linda University, Loma Linda, CA 92350, USA;
| | - Gary E. Fraser
- Adventist Health Study, Research Affairs, Loma Linda University, Loma Linda, CA 92350, USA; (F.L.M.); (M.J.O.); (A.M.)
- Center for Nutrition, Healthy Lifestyle and Disease Prevention, School of Public Health, Loma Linda University, Loma Linda, CA 92350, USA
- Department of Medicine, School of Medicine, Loma Linda University, Loma Linda, CA 92350, USA
- Correspondence: ; Tel.: +1-909-558-4753
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Xiao Y, Shi R, Zhang J, Zhang L. Evaluation of endogenous enzyme-induced chemical transformations of flavonoid glycosides to aglycones and ethyl-rutinoside in different Tartary buckwheat edible tissues. J Cereal Sci 2022. [DOI: 10.1016/j.jcs.2022.103429] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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8
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Yang W, Liu S, Marsol-Vall A, Tähti R, Laaksonen O, Karhu S, Yang B, Ma X. Chemical composition, sensory profile and antioxidant capacity of low-alcohol strawberry beverages fermented with Saccharomyces cerevisiae and Torulaspora delbrueckii. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111910] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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9
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Gâtlan AM, Gutt G. Sea Buckthorn in Plant Based Diets. An Analytical Approach of Sea Buckthorn Fruits Composition: Nutritional Value, Applications, and Health Benefits. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2021; 18:ijerph18178986. [PMID: 34501575 PMCID: PMC8431556 DOI: 10.3390/ijerph18178986] [Citation(s) in RCA: 23] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 06/25/2021] [Revised: 08/08/2021] [Accepted: 08/17/2021] [Indexed: 01/17/2023]
Abstract
Current nutritional trends include plant-based diets as nutritional behavior of consumers who are increasingly concerned about a healthy lifestyle. Sea buckthorn (Hippophaë rhamnoides L.) is a plant with great virtues, containing more than 100 types of compounds. It is a plant with versatile properties, multiple economic advantages and a rich history, which still continues in natural medicine, and it is hence included in the daily diet by more and more people for the prevention and treatment of diet-related diseases. Its uniqueness is due to its chemical composition and the health beneficial properties that rise from its composition. This review is a detailed analytical picture of the current state of knowledge currently available regarding the Hippophaë plant, providing an overview of the qualities of sea buckthorn. This article summarizes data on sea buckthorn’s nutritional value, health beneficial properties, and its applications.
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Markkinen N, Laaksonen O, Yang B. Impact of malolactic fermentation with Lactobacillus plantarum on volatile compounds of sea buckthorn juice. Eur Food Res Technol 2021. [DOI: 10.1007/s00217-020-03660-3] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Abstract
AbstractMalolactic fermentation using sea buckthorn (Hippophaë rhamnoides) juice as raw material was performed with six different strains of Lactobacillus plantarum. Increasing juice pH from 2.7 to 3.5 or adapting cells to low pH (i.e., acclimation) prior to inoculation allowed malolactic fermentation with all tested strains. Moreover, reducing pH of the growth medium from 6 to 4.5 with l-malate had little or no impact on biomass production. Volatile profile of sea buckthorn juice was analyzed with HS-SPME–GC–MS before and after fermentation. A total of 92 volatiles were tentatively identified and semi-quantified from sea buckthorn juice, majority of which were esters with fruity odor descriptors. Esters and terpenes were decreased in both inoculated and control juices during incubation. Microbial activity increased the levels of acetic acid (vinegar like), free fatty acids (cheese like), ketones (buttery like), and alcohols with fruity descriptors. Conversely, aldehydes associated with “green” aroma were decreased as a result of fermentation. Juices fermented with DSM 1055 had the highest acid and alcohol content, while fermentation with DSM 13273 resulted in the highest content of ketones. Compared to inoculation with other strains, fermentation with strains DSM 16365 and DSM 100813 resulted in rapid malolactic fermentation, less production of volatile acids, and lower loss of esters and terpenes important for natural sea buckthorn flavor.
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Ma X, Yang W, Kallio H, Yang B. Health promoting properties and sensory characteristics of phytochemicals in berries and leaves of sea buckthorn ( Hippophaë rhamnoides). Crit Rev Food Sci Nutr 2021; 62:3798-3816. [PMID: 33412908 DOI: 10.1080/10408398.2020.1869921] [Citation(s) in RCA: 22] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
Sea buckthorn (Hippophaë rhamnoides L., SB), as a multi-functional plant, is widely grown in Asia, Europe and Canada. The berries and leaves of SB contain a diverse array of health-supporting phytochemicals, which are also related to the sensory qualities of berry and berry products. This review summarizes the biologically active key-compounds of the berries and leaves of SB, their health-promoting effects, as well as the contributions to the sensory quality of the berries. The target compounds consist of sugars, sugar derivatives, organic acids, phenolic compounds and lipophilic compounds (mainly carotenoids and tocopherols), which play an important role in anti-inflammatory and antioxidant functions, as well as in metabolic health. In addition, these compounds contribute to the orosensory qualities of SB berries, which are closely related to consumer acceptance and preference of the products. Studies regarding the bioavailability of the compounds and the influence of the processing conditions are also part of this review. Finally, the role of the sensory properties is emphasized in the development of SB products to increase utilization of the berry as a common meal component and to obtain value-added products to support human health.
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Affiliation(s)
- Xueying Ma
- Food Chemistry and Food Development, Department of Biochemistry, University of Turku, Turku, Finland
| | - Wei Yang
- Food Chemistry and Food Development, Department of Biochemistry, University of Turku, Turku, Finland
| | - Heikki Kallio
- Food Chemistry and Food Development, Department of Biochemistry, University of Turku, Turku, Finland
| | - Baoru Yang
- Food Chemistry and Food Development, Department of Biochemistry, University of Turku, Turku, Finland.,Shanxi Center for Testing of Functional Agro-Products, Shanxi Agricultural University, Taiyuan, China
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Vilas-Franquesa A, Saldo J, Juan B. Potential of sea buckthorn-based ingredients for the food and feed industry – a review. FOOD PRODUCTION, PROCESSING AND NUTRITION 2020. [DOI: 10.1186/s43014-020-00032-y] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
Abstract
Food industries seek to incorporate nutritious ingredients as they could bring added value to the final food products. One of the most interesting options is that sea buckthorn contains high concentrations of vitamin C, carotenoids, tocopherols, and other bioactive compounds, in addition to the unique lipid profile in the berry pulp, seed, and peel. This review summarizes the state-of-the-art of potential applications of sea buckthorn within the food and feed industry based on previously described applications. Products such as cheese, yoghurt or beverages already benefit from its application. Moreover, using sea buckthorn in feed products also derives into higher quality final products (e.g. meat quality, egg quality). Poultry, pig, and fish farming have been studied for that purpose. Despite all the accumulated articles depicted in the present review, the use of this fruit in food product formulation is nowadays scarce. New options for food product development with sea buckthorn are herein discussed.
Graphical abstract
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Ma X, Yang W, Marsol‐Vall A, Laaksonen O, Yang B. Analysis of flavour compounds and prediction of sensory properties in sea buckthorn (
Hippophaë rhamnoides
L.) berries. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14442] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
Affiliation(s)
- Xueying Ma
- Food Chemistry and Food Development Department of Biochemistry University of Turku FI‐20014 Turku Finland
| | - Wei Yang
- Food Chemistry and Food Development Department of Biochemistry University of Turku FI‐20014 Turku Finland
| | - Alexis Marsol‐Vall
- Food Chemistry and Food Development Department of Biochemistry University of Turku FI‐20014 Turku Finland
| | - Oskar Laaksonen
- Food Chemistry and Food Development Department of Biochemistry University of Turku FI‐20014 Turku Finland
| | - Baoru Yang
- Food Chemistry and Food Development Department of Biochemistry University of Turku FI‐20014 Turku Finland
- Institute of Quality, Safety of Agro-Products and Testing Technology Shanxi Academy of Agricultural Sciences Longcheng Street No. 81 Taiyuan 030031 China
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Ciesarová Z, Murkovic M, Cejpek K, Kreps F, Tobolková B, Koplík R, Belajová E, Kukurová K, Daško Ľ, Panovská Z, Revenco D, Burčová Z. Why is sea buckthorn (Hippophae rhamnoides L.) so exceptional? A review. Food Res Int 2020; 133:109170. [PMID: 32466930 DOI: 10.1016/j.foodres.2020.109170] [Citation(s) in RCA: 89] [Impact Index Per Article: 22.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2019] [Revised: 03/09/2020] [Accepted: 03/15/2020] [Indexed: 01/23/2023]
Abstract
Sea buckthorn (Hippophae L.) is a valuable, multipurpose plant extensively grown in Asia, Europe and Canada. In order to use it in the best way for products of human nutrition, it is necessary to recognize its positive aspects and to eliminate the negative ones. The exceptional value of sea buckthorn can be seen in the presence of both lipophilic antioxidants (mainly carotenoids and tocopherols) and hydrophilic antioxidants (flavonoids, tannins, phenolic acids, ascorbic acid) in remarkably high quantities. Some of the main nutrients, especially lipids of advantageous fatty acid composition, contribute to nutritional benefits of sea buckthorn products for a consumer as well. This review article focuses, besides the above mentioned compounds and vitamins, also on other important components, such as sugars, sugar derivatives, fibre, organic acids, proteins, amino acids and mineral elements. The article also deals with the effects of sea buckthorn components on the course of non-enzymatic browning of food and in vivo glycation. In addition, sensory perception of sea buckthorn and its constituents from the consumers point of view is discussed.
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Affiliation(s)
- Zuzana Ciesarová
- NPPC National Agricultural and Food Centre, Food Research Institute, Priemyselná 4, 824 75 Bratislava, the Slovak Republic.
| | - Michael Murkovic
- Graz University of Technology, Faculty of Technical Chemistry, Chemical and Process Engineering and Biotechnology, Institute of Biochemistry, Petersgasse 12/II, 8010 Graz, Austria
| | - Karel Cejpek
- University of Chemistry and Technology, Prague, Faculty of Food and Biochemical Technology, Technická 5, 166 28 Praha 6, the Czech Republic
| | - František Kreps
- Slovak University of Technology in Bratislava, Faculty of Chemical and Food Technology, Radlinského 9, 812 37 Bratislava, the Slovak Republic
| | - Blanka Tobolková
- NPPC National Agricultural and Food Centre, Food Research Institute, Priemyselná 4, 824 75 Bratislava, the Slovak Republic
| | - Richard Koplík
- University of Chemistry and Technology, Prague, Faculty of Food and Biochemical Technology, Technická 5, 166 28 Praha 6, the Czech Republic
| | - Elena Belajová
- NPPC National Agricultural and Food Centre, Food Research Institute, Priemyselná 4, 824 75 Bratislava, the Slovak Republic
| | - Kristína Kukurová
- NPPC National Agricultural and Food Centre, Food Research Institute, Priemyselná 4, 824 75 Bratislava, the Slovak Republic
| | - Ľubomír Daško
- NPPC National Agricultural and Food Centre, Food Research Institute, Priemyselná 4, 824 75 Bratislava, the Slovak Republic
| | - Zdenka Panovská
- University of Chemistry and Technology, Prague, Faculty of Food and Biochemical Technology, Technická 5, 166 28 Praha 6, the Czech Republic
| | - Diomid Revenco
- University of Chemistry and Technology, Prague, Faculty of Food and Biochemical Technology, Technická 5, 166 28 Praha 6, the Czech Republic
| | - Zuzana Burčová
- Slovak University of Technology in Bratislava, Faculty of Chemical and Food Technology, Radlinského 9, 812 37 Bratislava, the Slovak Republic
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15
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Impact of cyclodextrin treatment on composition and sensory properties of lingonberry (Vaccinium vitis-idaea) juice. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.108295] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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16
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Markkinen N, Laaksonen O, Nahku R, Kuldjärv R, Yang B. Impact of lactic acid fermentation on acids, sugars, and phenolic compounds in black chokeberry and sea buckthorn juices. Food Chem 2019; 286:204-215. [PMID: 30827597 DOI: 10.1016/j.foodchem.2019.01.189] [Citation(s) in RCA: 51] [Impact Index Per Article: 10.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2018] [Revised: 01/28/2019] [Accepted: 01/31/2019] [Indexed: 11/25/2022]
Abstract
The aim of this research was to study the potential of malolactic fermentation to modify the composition of the juices of sea buckthorn, chokeberry and lingonberry. Juices were prepared with and without pectinolytic enzyme treatment, followed by fermentation with commercially available strains of Lactobacillus plantarum, originally isolated from fermented plant materials. The juices before and after the fermentation were analyzed with GC-FID, HPLC-DAD, and HPLC-MS. Enzyme treatment significantly increased the phenolic content in the juices by 11-50%. None of strains showed ability to ferment lingonberry juice. On the other hand, L. plantarum DSM 10492 and DSM 20174 converted all malic acid to lactic acid in sea buckthorn and chokeberry juices, respectively. Fermentation with DSM 10492 reduced the content of flavonols by 9-14% and hydroxycinnamic acids by 20-24% in chokeberry juice. Flavonol glycosides and sugars in sea buckthorn as well as anthocyanins in chokeberry remained unaffected by the fermentation.
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Affiliation(s)
- N Markkinen
- Food Chemistry and Food Development, Department of Biochemistry, University of Turku, FI-20014 Turun yliopisto, Finland.
| | - O Laaksonen
- Food Chemistry and Food Development, Department of Biochemistry, University of Turku, FI-20014 Turun yliopisto, Finland.
| | - R Nahku
- Center of Food and Fermentation Technologies (CFFT), EE-12618 Tallinn, Estonia.
| | - R Kuldjärv
- Center of Food and Fermentation Technologies (CFFT), EE-12618 Tallinn, Estonia.
| | - B Yang
- Food Chemistry and Food Development, Department of Biochemistry, University of Turku, FI-20014 Turun yliopisto, Finland.
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17
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Ma X, Yang W, Laaksonen O, Nylander M, Kallio H, Yang B. Role of Flavonols and Proanthocyanidins in the Sensory Quality of Sea Buckthorn (Hippophaë rhamnoides L.) Berries. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:9871-9879. [PMID: 29035528 DOI: 10.1021/acs.jafc.7b04156] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
Sensory profile, flavonols, proanthocyanidins, sugars, and organic acids were investigated in purees of six sea buckthorn (Hippophaë rhamnoides) cultivars. The sensory profiles of the purees were dominated by intense sourness followed by astringency and bitterness due to the high content of malic acid. Malic acid and isorhamnetin glycosides, especially isorhamnetin-3-O-sophoroside-7-O-rhamnoside, had close association with the astringent attributes in the different purees, whereas some of the known astringent compounds such as proanthocyanidin dimers and trimers or quercetin glycosides, had less impact. Moreover, the ratios between contents of acids and phenolic compounds were more important predictors of bitterness than the individual variables alone. Astringency and bitterness are important sensory factors for the consumer acceptance of sea buckthorn products. The current study provides new knowledge on the correlations between sensory properties and composition and supports industrial utilization of the sea buckthorn berries.
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Affiliation(s)
- Xueying Ma
- Food Chemistry and Food Development, Department of Biochemistry, University of Turku , FI-20014 Turku, Finland
| | - Wei Yang
- Food Chemistry and Food Development, Department of Biochemistry, University of Turku , FI-20014 Turku, Finland
| | - Oskar Laaksonen
- Food Chemistry and Food Development, Department of Biochemistry, University of Turku , FI-20014 Turku, Finland
| | - Merja Nylander
- Food Chemistry and Food Development, Department of Biochemistry, University of Turku , FI-20014 Turku, Finland
| | - Heikki Kallio
- Food Chemistry and Food Development, Department of Biochemistry, University of Turku , FI-20014 Turku, Finland
| | - Baoru Yang
- Food Chemistry and Food Development, Department of Biochemistry, University of Turku , FI-20014 Turku, Finland
- Department of Food Science and Engineering, Jinan University , 510632 Guangzhou, China
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