1
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Malga JM, Roco T, Silva A, Tabilo-Munizaga G, Pérez-Won M, Aubourg SP. Effect of Rigor Stage and Pressurisation on Lipid Damage, Total Volatile Amine Formation and Autolysis Development in Palm Ruff Stored on Ice. Foods 2023; 12:foods12040799. [PMID: 36832873 PMCID: PMC9957066 DOI: 10.3390/foods12040799] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2022] [Revised: 02/03/2023] [Accepted: 02/06/2023] [Indexed: 02/17/2023] Open
Abstract
The effect of the rigor stage (pre or post) and previous high-pressure processing (HPP; 450 and 550 MPa for 3 min) was checked during the storage on ice of farmed palm ruff (Seriolella violacea). Fish processed in pre-rigor conditions led to higher and lower levels (p < 0.05) of moisture and lipid contents in chilled fish, respectively, when compared to their counterpart samples processed in the post-rigor stage. Pre-rigor fish showed a higher (p < 0.05) quality level than post-rigor samples according to the assessment of the K value (59.0-92.1 and 70.3-96.3 ranges, respectively), fluorescent compounds (0.29-1.11 and 0.37-1.90 ranges, respectively), free fatty acids (FFA) (15.1-188.0 and 33.8-232.5 g·kg-1 lipids ranges, respectively), and total volatile amines (216.3-387.6 and 217.7-412.2 g·kg-1 muscle ranges, respectively). Pressure-treated fish showed higher (p < 0.05) quality retention than non-treated samples according to the formation of fluorescent compounds (0.29-0.86 and 0.85-1.90 ranges, respectively), FFA (15.1-50.6 and 58.9-223.5 g·kg-1 lipids ranges, respectively), and total volatile amines (216.3-250.3 and 351.1-412.2 g·kg-1 muscle ranges, respectively) and the evolution of the K value (59.0-77.2 and 86.9-96.3 ranges, respectively). The use of pre-rigor fish and previous HPP is recommended for the commercialisation of the current species as a fresh product.
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Affiliation(s)
- José M. Malga
- Department of Food Technology, Instituto de Investigaciones Marinas (CSIC), 36208 Vigo, Spain
| | - Teresa Roco
- Department of Food Engineering, Universidad de La Serena, La Serena 1700000, Chile
| | - Alfonso Silva
- Department of Aquaculture, Faculty of Marine Sciences, Universidad Católica del Norte, Coquimbo 1781421, Chile
| | | | - Mario Pérez-Won
- Department of Food Engineering, Universidad del Bío-Bío, Chillán 3780000, Chile
| | - Santiago P. Aubourg
- Department of Food Technology, Instituto de Investigaciones Marinas (CSIC), 36208 Vigo, Spain
- Correspondence:
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2
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Yao D, Wang X, Ma L, Wu M, Xu L, Yu Q, Zhang L, Zheng X. Impact of Weissella cibaria BYL4.2 and its supernatants on Penicillium chrysogenum metabolism. Front Microbiol 2022; 13:983613. [PMID: 36274712 PMCID: PMC9581191 DOI: 10.3389/fmicb.2022.983613] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2022] [Accepted: 09/20/2022] [Indexed: 11/21/2022] Open
Abstract
Lactic acid bacteria (LAB) can produce a vast spectrum of antifungal metabolites to inhibit fungal growth. The purpose of this study was to elucidate the antifungal effect of isolated Weissella cibaria BYL4.2 on Penicillium chrysogenum, the antifungal activity of W. cibaria BYL4.2 against P. chrysogenum was evaluated by the superposition method, results showed that it had obviously antifungal activity against P. chrysogenum. Studying the probiotic properties of BYL4.2 and determining it as beneficial bacteria. Furtherly, different treatments were carried out to characterize the antifungal activity of cell-free supernatant (CFS) produced by W. cibaria BYL4.2, and it was shown that the CFS was pH-dependent, partly heat-sensitive, and was not influenced by proteinaceous treatment. The CFS of W. cibaria BYL4.2 was analyzed by high-performance liquid chromatography (HPLC) and found the highest content of lactic acid. Screening of metabolic markers by a non-targeted metabolomics approach based liquid chromatography-mass spectrometry (LC-MS). The results speculated that organic acid especially detected D-tartaric acid was the main antifungal substance of CFS, which could cause the down-regulation of metabolites in the ABC transporters pathway, thereby inhibiting the growth of P. chrysogenum. Therefore, this study may provide important information for the inhibitory mechanism of W. cibaria BYL4.2 on P. chrysogenum, and provide a basis for further research on the antifungal effect of Weissella.
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3
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Chen L, Wang Y, Zhu C, Zhang D, Liu H. Effects of high pressure processing on aquatic products with an emphasis on sensory evaluation. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.16068] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Lihang Chen
- College of Food Science and Engineering, Jilin Agricultural University, Changchun Jilin 130118 China
- National Engineering Laboratory for Wheat and Corn Deep Processing, Changchun Jilin 130118 China
| | - Yuying Wang
- College of Food Science and Engineering, Jilin Agricultural University, Changchun Jilin 130118 China
- National Engineering Laboratory for Wheat and Corn Deep Processing, Changchun Jilin 130118 China
| | - Chen Zhu
- College of Food Science and Engineering, Jilin Agricultural University, Changchun Jilin 130118 China
- National Engineering Laboratory for Wheat and Corn Deep Processing, Changchun Jilin 130118 China
| | - Dali Zhang
- College of Food Science and Engineering, Jilin Agricultural University, Changchun Jilin 130118 China
- National Engineering Laboratory for Wheat and Corn Deep Processing, Changchun Jilin 130118 China
| | - Huimin Liu
- College of Food Science and Engineering, Jilin Agricultural University, Changchun Jilin 130118 China
- National Engineering Laboratory for Wheat and Corn Deep Processing, Changchun Jilin 130118 China
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4
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Roobab U, Fidalgo LG, Arshad RN, Khan AW, Zeng XA, Bhat ZF, Bekhit AEDA, Batool Z, Aadil RM. High-pressure processing of fish and shellfish products: Safety, quality, and research prospects. Compr Rev Food Sci Food Saf 2022; 21:3297-3325. [PMID: 35638360 DOI: 10.1111/1541-4337.12977] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2021] [Revised: 04/06/2022] [Accepted: 04/20/2022] [Indexed: 12/20/2022]
Abstract
Seafood products have been one of the main drivers behind the popularity of high-pressure processing (HPP) in the food industry owing to a high demand for fresh ready-to-eat seafood products and food safety. This review provides an overview of the advanced knowledge available on the use of HPP for production of wholesome and highly nutritive clean label fish and shellfish products. Out of 653 explored items, 65 articles published during 2016-2021 were used. Analysis of the literature showed that most of the earlier work evaluated the HPP effect on physicochemical and sensorial properties, and limited information is available on nutritional aspects. HPP has several applications in the seafood industry. Application of HPP (400-600 MPa) eliminates common seafood pathogens, such as Vibrio and Listeria spp., and slows the growth of spoilage microorganisms. Use of cold water as a pressure medium induces minimal changes in sensory and nutritional properties and helps in the development of clean label seafood products. This technology (200-350 MPa) is also useful to shuck oysters, lobsters, crabs, mussels, clams, and scallops to increase recovery of the edible meat. High-pressure helps to preserve organoleptic and functional properties for an extended time during refrigerated storage. Overall, HPP helps seafood manufacturers to maintain a balance between safety, quality, processing efficiency, and regulatory compliance. Further research is required to understand the mechanisms of pressure-induced modifications and clean label strategies to minimize these modifications.
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Affiliation(s)
- Ume Roobab
- School of Food Science and Engineering, South China University of Technology, Guangzhou, Guangdong, China.,Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou, Guangdong, China
| | - Liliana G Fidalgo
- Department of Technology and Applied Sciences, School of Agriculture, Polytechnic Institute of Beja, Beja, Portugal.,LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, Aveiro, Portugal
| | - Rai Naveed Arshad
- Institute of High Voltage & High Current, School of Electrical Engineering, Faculty of Engineering, Universiti Teknologi Malaysia, Skudai, Johor, Malaysia
| | - Abdul Waheed Khan
- School of Food Science and Engineering, South China University of Technology, Guangzhou, Guangdong, China
| | - Xin-An Zeng
- School of Food Science and Engineering, South China University of Technology, Guangzhou, Guangdong, China.,Guangdong Key Laboratory of Food Intelligent Manufacturing, Foshan University, Foshan, Guangdong, China
| | - Zuhaib F Bhat
- Division of Livestock Products Technology, SKUAST-Jammu, Jammu and Kashmir, India
| | - Ala El-Din A Bekhit
- Department of Food Sciences, University of Otago, Dunedin, Otago, New Zealand
| | - Zahra Batool
- School of Food Science and Engineering, South China University of Technology, Guangzhou, Guangdong, China
| | - Rana Muhammad Aadil
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
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5
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Chen L, Jiao D, Zhou B, Zhu C, Liu J, Zhang D, Liu H. Shrimp (
Penaeus monodon
) preservation by using chitosan and tea polyphenol coating combined with high‐pressure processing. FOOD SCIENCE & NUTRITION 2022; 10:3395-3404. [PMID: 36249967 PMCID: PMC9548362 DOI: 10.1002/fsn3.2939] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/31/2022] [Revised: 05/06/2022] [Accepted: 05/06/2022] [Indexed: 11/18/2022]
Abstract
The present work investigated the effects of high‐pressure processing (200 and 400 MPa, 5 min) combined with chitosan‐tea polyphenol (1.5% and 0.5% [w/v], respectively) coating to improve the quality and stability of shrimp (Penaeus monodon) during 28 days of storage. The chemical (pH, TVB‐N, TBARS), microbiological, textural, chromatic characteristics, protein oxidation, and endogenous enzyme activities of shrimps were regularly evaluated. Results showed that the combination treatment exerted a better intense antimicrobial effect, stabilized shrimp's freshness, and resulted in lower pH and TVB‐N than the control sample. Also, combined treated samples had better oxidative stability than a single treatment until the end of shelf life. Although combination treatment had no significant effect on endogenous proteases, the combined use of 400 MPa high‐pressure and chitosan‐tea polyphenol coating was most effective in inhibiting the bacteria and improved the hardness and chromatic characteristics of shrimp within the storage.
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Affiliation(s)
- Lihang Chen
- College of Food Science and Engineering Jilin Agricultural University Changchun China
- National Engineering Laboratory for Wheat and Corn Deep Processing Changchun China
| | - Dexin Jiao
- College of Food Science and Engineering Jilin Agricultural University Changchun China
- National Engineering Laboratory for Wheat and Corn Deep Processing Changchun China
| | - Bihe Zhou
- College of Food Science and Engineering Jilin Agricultural University Changchun China
- National Engineering Laboratory for Wheat and Corn Deep Processing Changchun China
| | - Chen Zhu
- College of Food Science and Engineering Jilin Agricultural University Changchun China
- National Engineering Laboratory for Wheat and Corn Deep Processing Changchun China
| | - Jingsheng Liu
- College of Food Science and Engineering Jilin Agricultural University Changchun China
- National Engineering Laboratory for Wheat and Corn Deep Processing Changchun China
| | - Dali Zhang
- College of Food Science and Engineering Jilin Agricultural University Changchun China
- National Engineering Laboratory for Wheat and Corn Deep Processing Changchun China
| | - Huimin Liu
- College of Food Science and Engineering Jilin Agricultural University Changchun China
- National Engineering Laboratory for Wheat and Corn Deep Processing Changchun China
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6
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Song W, Xing R, Yang H, Liu S, Li P. Optimization of extractions of eumelanin from cuttlefish ink and the hypoglycemic effects: In vitro enzyme inhibitory activity and glucose consumption in HepG2 cells. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15868] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Affiliation(s)
- Wen Song
- AS and Shandong Province Key Laboratory of Experimental Marine Biology, Center for Ocean Mega‐Science, Institute of Oceanology Chinese Academy of Sciences Qingdao China
- Laboratory for Marine Drugs and Bioproducts Pilot National Laboratory for Marine Science and Technology (Qingdao) Qingdao China
- School of Earth and Planetary University of Chinese Academy of Sciences Beijing China
| | - Rong‐e Xing
- AS and Shandong Province Key Laboratory of Experimental Marine Biology, Center for Ocean Mega‐Science, Institute of Oceanology Chinese Academy of Sciences Qingdao China
- Laboratory for Marine Drugs and Bioproducts Pilot National Laboratory for Marine Science and Technology (Qingdao) Qingdao China
| | - Haoyue Yang
- AS and Shandong Province Key Laboratory of Experimental Marine Biology, Center for Ocean Mega‐Science, Institute of Oceanology Chinese Academy of Sciences Qingdao China
- Laboratory for Marine Drugs and Bioproducts Pilot National Laboratory for Marine Science and Technology (Qingdao) Qingdao China
| | - Song Liu
- AS and Shandong Province Key Laboratory of Experimental Marine Biology, Center for Ocean Mega‐Science, Institute of Oceanology Chinese Academy of Sciences Qingdao China
- Laboratory for Marine Drugs and Bioproducts Pilot National Laboratory for Marine Science and Technology (Qingdao) Qingdao China
| | - Pengcheng Li
- AS and Shandong Province Key Laboratory of Experimental Marine Biology, Center for Ocean Mega‐Science, Institute of Oceanology Chinese Academy of Sciences Qingdao China
- Laboratory for Marine Drugs and Bioproducts Pilot National Laboratory for Marine Science and Technology (Qingdao) Qingdao China
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7
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Tadesse SA, Emire SA. Production and processing of antioxidant bioactive peptides: A driving force for the functional food market. Heliyon 2020; 6:e04765. [PMID: 32913907 PMCID: PMC7472861 DOI: 10.1016/j.heliyon.2020.e04765] [Citation(s) in RCA: 78] [Impact Index Per Article: 19.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2019] [Revised: 05/06/2020] [Accepted: 08/18/2020] [Indexed: 02/04/2023] Open
Abstract
Recently, the demand for functional foods in the global market has increased rapidly due to the increasing occurrences of non-communicable diseases and technological advancement. Antioxidant peptides have been suggested as ingredients used to produce health-promoting foods. These peptides are encrypted from various food derived protein sources by chemical and enzymatic hydrolysis, and microbial fermentation. However, the industrial-scale production of antioxidant peptides is hampered by different problems such as high production cost, and low yield and bioactivity. Accordingly, novel processing technologies, such as high pressure, microwave and pulsed electric field, have been recently emerged to overcome the problems associated with the conventional hydrolysis methods. This particular review, therefore, discussed the current processing technologies used to produce antioxidant peptides. The review also suggested further perspectives that should be addressed in the future.
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Affiliation(s)
- Solomon Abebaw Tadesse
- Department of Food Science and Applied Nutrition, College of Applied Sciences, Addis Ababa Science and Technology University, P.O.Box 16417, Addis Ababa, Ethiopia
| | - Shimelis Admassu Emire
- Department of Food Engineering, School of Chemical and Bioengineering, Addis Ababa Institute of Technology, Addis Ababa University, Ethiopia
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8
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Rubber seed oil supplementation enriches n-3 polyunsaturated fatty acids and reduces cholesterol contents of egg yolks in laying hens. Food Chem 2019; 301:125198. [DOI: 10.1016/j.foodchem.2019.125198] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2019] [Revised: 06/11/2019] [Accepted: 07/16/2019] [Indexed: 11/22/2022]
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9
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Improvement in Physicochemical, Microbial, and Sensory Properties of Common Squid ( Todarodes pacificus Steenstrup) by Superheated Steam Roasting in Combination with Smoking Treatment. J FOOD QUALITY 2019. [DOI: 10.1155/2019/8721725] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
The common squid (Todarodes pacificus) is one of the most widely consumed food ingredients in East Asian countries, especially Korea and Japan. It is generally marketed raw, which leads to inconvenient preparation, less commercial value, and short shelf life. Therefore, in order to handle these problems, superheated steam roasting (260°C heater, 240°C steam for 4 min) in combination with smoking treatment (15 min) using sawdust from the oak tree was used to process squid before mixing with vegetables and special sauce to make a ready-to-eat squid dish in an effective packaging. The processed squid product showed favorable sensory characteristics (appearance, odor, color, flavor, and texture) and physicochemical properties including maintained pH level (pH > 6.4), low microbial activity (4.74 ± 4.27 log CFU/g), low VBN level (18.27 ± 0.52 mg%), and good texture profile during storage for 10 days at 10°C. Results were significant at the significance level of p<0.05. Findings of this study suggest that the superheated steam-roasting treatment was the best method to maintain nutritional value of the common squid. It also showed favorable sensory and physicochemical properties, while smoking treatment prolonged the shelf life through enhancing antioxidant and antimicrobial activities and enriched flavor of the squid product.
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10
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Wu YB, Li L, Wen ZG, Yan HJ, Yang PL, Tang J, Xie M, Hou SS. Dual functions of eicosapentaenoic acid-rich microalgae: enrichment of yolk with n-3 polyunsaturated fatty acids and partial replacement for soybean meal in diet of laying hens. Poult Sci 2019; 98:350-357. [PMID: 30203026 DOI: 10.3382/ps/pey372] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2018] [Accepted: 08/24/2018] [Indexed: 11/20/2022] Open
Abstract
Microalgae (Nannochloropsis sp., NS), with high contents of eicosapentaenoic acid (EPA) and crude protein, may be one of the important n-3 polyunsaturated fatty acid (PUFA) sources and potential protein feed ingredient. The purposes of this study were to enrich yolk with n-3 PUFA by dietary EPA-rich NS supplementation and to evaluate whether it is feasible to partly substitute for soybean meal in laying hens diet. A total of 360 37-wk-old healthy Lohmann Brown laying hens, with similar laying rate and body weight, were randomly allotted to 5 groups (6 replicates, 12 birds/replicate) and fed 5 experimental diets (0, 1, 2, 4, and 8% NS) for 4 wk. The hen performance and egg quality (except yolk color) were not affected (P > 0.05) by the NS supplemental diets. Yolk color score was increased as NS supplementation in diets (P < 0.001), and peaked on about the seventh day in all NS supplemental groups. The concentration of total n-3 PUFA was increased (P < 0.001), while total n-6 PUFA and n-6/n-3 ratio were decreased (P < 0.001) in yolk with increasing NS levels in diets. The 8% NS group had highest docosahexaenoic acid (DHA) and total n-3 PUFA levels, reaching 111.6 mg DHA and 148.6 mg total n-3 PUFA per egg. Maximum DHA, total n-3 PUFA, very long-chain (LC-) n-3 PUFA, and LC-PUFA levels were all observed at day 13 of NS supplementation. In conclusion, dietary NS supplementation enriched yolk with n-3 PUFA (especially DHA) and enhanced yolk color score without adverse effects on performance and egg quality, and indicated the practical feasibility of partial replacement for soybean meal in laying hens diet.
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Affiliation(s)
- Y B Wu
- State Key Laboratory of Animal Nutrition, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - L Li
- Key Laboratory of Feed Biotechnology of Ministry of Agriculture, Feed Research Institute, Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Z G Wen
- Key Laboratory of Feed Biotechnology of Ministry of Agriculture, Feed Research Institute, Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - H J Yan
- Key Laboratory of Feed Biotechnology of Ministry of Agriculture, Feed Research Institute, Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - P L Yang
- Key Laboratory of Feed Biotechnology of Ministry of Agriculture, Feed Research Institute, Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - J Tang
- State Key Laboratory of Animal Nutrition, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - M Xie
- State Key Laboratory of Animal Nutrition, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - S S Hou
- State Key Laboratory of Animal Nutrition, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100193, China
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11
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Zhang Y, Wang Q, Bi Y, Cheng KW, Chen F. Nutritional and functional activities of protein from steamed, baked, and high hydrostatic pressure treated cod (Gadus morhua). Food Control 2019. [DOI: 10.1016/j.foodcont.2018.08.023] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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12
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Francioso A, Fanelli S, Vigli D, Ricceri L, Cavallaro RA, Baseggio Conrado A, Fontana M, D'Erme M, Mosca L. HPLC Determination of Bioactive Sulfur Compounds, Amino Acids and Biogenic Amines in Biological Specimens. ADVANCES IN EXPERIMENTAL MEDICINE AND BIOLOGY 2018; 975 Pt 1:535-549. [PMID: 28849480 DOI: 10.1007/978-94-024-1079-2_42] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
Abstract
There is an increasing interest for analytical methods aimed to detect biological sulfur-containing amines, because of their involvement in human diseases and metabolic disorders. This work describes an improved HPLC method for the determination of sulfur containing amino acids and amines from different biological matrices. We optimized a pre-column derivatization procedure using dabsyl chloride, in which dabsylated products can be monitored spectrophotometrically at 460 nm. This method allows the simultaneous analysis of biogenic amines, amino acids and sulfo-amino compounds including carnosine, dopamine, epinephrine, glutathione, cysteine, taurine, lanthionine, and cystathionine in brain specimens, urines, plasma, and cell lysates. Moreover, the method is suitable for the study of physiological and non-physiological derivatives of taurine and glutathione such as hypotaurine, homotaurine, homocysteic acid and S-acetylglutathione. The present method displays good efficiency of derivatization, having the advantage to give rise to stable products compared to other derivatizing agents such as o-phthalaldehyde and dansyl chloride.With this method, we provide a tool to study sulfur cycle from a metabolic point of view in relation to the pattern of biological amino-compounds, allowing researchers to get a complete scenario of organic sulfur and amino metabolism in tissues and cells.
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Affiliation(s)
- Antonio Francioso
- Department of Biochemical Sciences "A. Rossi Fanelli", Sapienza University of Rome, Piazzale Aldo Moro, 00185, Rome, Italy.
| | - Sergio Fanelli
- Department of Biochemical Sciences "A. Rossi Fanelli", Sapienza University of Rome, Piazzale Aldo Moro, 00185, Rome, Italy
| | - Daniele Vigli
- Department of Biochemical Sciences "A. Rossi Fanelli", Sapienza University of Rome, Piazzale Aldo Moro, 00185, Rome, Italy
| | - Laura Ricceri
- Department of Cell Biology and Neuroscience, Istituto Superiore di Sanità, Viale Regina Elena, Rome, Italy
| | - Rosaria A Cavallaro
- Department of Surgery "P. Valdoni", Sapienza University of Rome, Via Antonio Scarpa, 14, 00161, Rome, Italy
| | - Alessia Baseggio Conrado
- Photobiology Unit, University of Dundee, Ninewells Hospital and School of Medicine, Dundee, DD1 9SY, UK
| | - Mario Fontana
- Department of Biochemical Sciences "A. Rossi Fanelli", Sapienza University of Rome, Piazzale Aldo Moro, 00185, Rome, Italy
| | - Maria D'Erme
- Department of Biochemical Sciences "A. Rossi Fanelli", Sapienza University of Rome, Piazzale Aldo Moro, 00185, Rome, Italy
| | - Luciana Mosca
- Department of Biochemical Sciences "A. Rossi Fanelli", Sapienza University of Rome, Piazzale Aldo Moro, 00185, Rome, Italy
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13
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Comparative study of high hydrostatic pressure and high temperature short time processing on quality of clear and cloudy Se-enriched kiwifruit juices. INNOV FOOD SCI EMERG 2018. [DOI: 10.1016/j.ifset.2018.07.010] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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14
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Direct cholesterol and β-sitosterol analysis in food samples using monolithic molecularly-imprinted solid-phase microextraction fibers coupled with high performance liquid chromatography. JOURNAL OF THE IRANIAN CHEMICAL SOCIETY 2018. [DOI: 10.1007/s13738-018-1474-0] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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15
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Aubourg SP. Impact of high-pressure processing on chemical constituents and nutritional properties in aquatic foods: a review. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13693] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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16
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Jumbo squid (Dosidicus gigas) quality enhancement using complex bio-preservative during cold storage. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2017. [DOI: 10.1007/s11694-017-9618-y] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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17
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Effects of high hydrostatic pressure, ultraviolet light-C, and far-infrared treatments on the digestibility, antioxidant and antihypertensive activity of α-casein. Food Chem 2017; 221:1860-1866. [DOI: 10.1016/j.foodchem.2016.10.088] [Citation(s) in RCA: 34] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2016] [Revised: 10/04/2016] [Accepted: 10/20/2016] [Indexed: 01/13/2023]
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18
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Optimization of Drying Process for Squid-Laver Snack by a Combined Method of Fuzzy Synthetic and Response Surface Methodology. J FOOD QUALITY 2017. [DOI: 10.1155/2017/9761356] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
The aim of this study was to investigate the effects of drying temperature (50–70°C) and drying time (3–5 h) on the physical properties and quality of squid-laver snack (SLS) using response surface methodology combined with a synthetic evaluation method to optimize the drying process conditions. Moisture content, water activity, color (L⁎, a⁎, b⁎), shear force, and overall acceptability were evaluated as responses. Increased drying times and higher temperatures significantly reduced the moisture content and water activity of SLS from 9.07% to 4.76% and 0.136 to 0.056, respectively (p<0.05). There was no significant difference in the L⁎ and a⁎ values under different drying conditions. The quadratic effect of temperature and time was observed for the b⁎ value and overall acceptability of SLS. For shear force, a quadratic and interaction term for drying temperature and time on shear force was observed. In conclusion, the recommended optimal hot air-drying conditions for SLS are temperature and time of 70°C and 3 h, respectively.
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19
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Zhang Y, Dai B, Deng Y, Zhao Y. In vitro anti-inflammatory and antioxidant activities and protein quality of high hydrostatic pressure treated squids ( Todarodes pacificus ). Food Chem 2016; 203:258-266. [DOI: 10.1016/j.foodchem.2016.02.072] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2015] [Revised: 01/02/2016] [Accepted: 02/09/2016] [Indexed: 12/22/2022]
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Zhang Y, Dai B, Deng Y, Zhao Y. AFM and NMR imaging of squid tropomyosin Tod p1 subjected to high hydrostatic pressure: evidence for relationships among topography, characteristic domain and allergenicity. RSC Adv 2015. [DOI: 10.1039/c5ra13655e] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
Abstract
The surface topography, characteristic domain and allergenicity of squid tropomyosin Tod p1 (TMTp1) treated under single- and two-cycle high hydrostatic pressure (HHP) were analyzed.
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Affiliation(s)
- Yifeng Zhang
- Key Laboratory of Urban Agriculture (South)
- Ministry of Agriculture
- SJTU-Bor S. Luh Food Safety Center
- Department of Food Science and Technology
- Shanghai Jiao Tong University
| | - Bona Dai
- Instrumental Analysis Center
- Shanghai Jiao Tong University
- 200240 Shanghai
- China
| | - Yun Deng
- Key Laboratory of Urban Agriculture (South)
- Ministry of Agriculture
- SJTU-Bor S. Luh Food Safety Center
- Department of Food Science and Technology
- Shanghai Jiao Tong University
| | - Yanyun Zhao
- Department of Food Science & Technology
- Oregon State University
- Corvallis
- USA
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