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Wagner T, Pfeifle H, Hildebrand G, Zhang Y. Production of a Cheese-Like Aroma via Fermentation of Plant Proteins and Coconut Oil with the Basidiomycetes Cyclocybe aegerita and Trametes versicolor. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:6544-6553. [PMID: 38484109 DOI: 10.1021/acs.jafc.4c00219] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/28/2024]
Abstract
Cheese is one of the most common dairy products and is characterized by its complex aroma. However, in times of climate change and resource scarcity, the possibility to mimic the characteristic cheese-like aroma from plant-based sources is in demand to offer alternatives to cheese. Accordingly, the production of a natural cheese-like aroma via fermentation of four plant-based proteins and coconut oil with basidiomycetes has been addressed. Mixtures of soy and sunflower protein with coconut oil (15 g/L) have shown the formation of a cheese-like aroma after 72 and 56 h after fermentation with Cyclocybe aegerita and Trametes versicolor, respectively. Isovaleric acid, butanoic acid, ethyl butanoate, 1-octen-3-ol, and various ketones were identified as the key odorants. Similarities to typical cheeses were observed by the principal component analysis. Overall, the finding offered an approach to a sustainable production of a natural cheese-like aroma from a plant source, thus contributing to the development of cheese alternatives.
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Affiliation(s)
- Tim Wagner
- Institute of Food Science and Biotechnology, Department of Flavor Chemistry, University of Hohenheim, Fruwirthstraße 12, Stuttgart 70599, Germany
| | - Helena Pfeifle
- Institute of Food Science and Biotechnology, Department of Flavor Chemistry, University of Hohenheim, Fruwirthstraße 12, Stuttgart 70599, Germany
| | - Gabriel Hildebrand
- Institute of Food Science and Biotechnology, Department of Flavor Chemistry, University of Hohenheim, Fruwirthstraße 12, Stuttgart 70599, Germany
| | - Yanyan Zhang
- Institute of Food Science and Biotechnology, Department of Flavor Chemistry, University of Hohenheim, Fruwirthstraße 12, Stuttgart 70599, Germany
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2
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Liu M, Tian X, He L, Li C, Tao H, Wang X, Qiao S, Zeng X. Effects of tandem fermentation of edible mushroom and L. plantarum on sensory, polysaccharide, vitamin C, and γ-aminobutyric acid of Rosa roxburghii Tratt and coix seed beverage. Food Chem X 2023; 20:101041. [PMID: 38144823 PMCID: PMC10739922 DOI: 10.1016/j.fochx.2023.101041] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2023] [Revised: 11/12/2023] [Accepted: 11/29/2023] [Indexed: 12/26/2023] Open
Abstract
A new Rosa roxburghii Tratt (RRT) and coix seed (CS) beverage rich in multi-active ingredients was developed. Edible mushrooms and L. plantarum were selected for fermentation in stages. Some physicochemical properties, γ-aminobutyric acid (GABA), polysaccharides and sensory were studied during the T. versicolor and L. plantarum fermentation. T. versicolor increased the free amino acid through enzymatic protein digestion in the early growth stage and used these amino acids to synthesize its bacteriophage protein. T. versicolor and L. plantarum increased the polysaccharide and GABA of the fermentation broth. Vitamin C was retained as much as possible, with a slight loss occurring mainly in the aerobic fermentation stage of T. versicolor. Its less loss in exchange was for a higher value of T. versicolor polysaccharide, protein enhancement, and bitterness reduction. This study provides a reference for the deep processing of Guizhou's unique agricultural products and edible mushroom fermented beverage.
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Affiliation(s)
- Mengqi Liu
- Key Laboratory of Agricultural and Animal Products Store & Processing of Guizhou Province, Guizhou University, Guiyang 550025, PR China
- College of Liquor and Food Engineering, Guizhou University, Guiyang 550025, PR China
| | - Xueyi Tian
- Key Laboratory of Agricultural and Animal Products Store & Processing of Guizhou Province, Guizhou University, Guiyang 550025, PR China
- College of Liquor and Food Engineering, Guizhou University, Guiyang 550025, PR China
| | - Laping He
- Key Laboratory of Agricultural and Animal Products Store & Processing of Guizhou Province, Guizhou University, Guiyang 550025, PR China
- College of Liquor and Food Engineering, Guizhou University, Guiyang 550025, PR China
| | - Cuiqin Li
- Key Laboratory of Agricultural and Animal Products Store & Processing of Guizhou Province, Guizhou University, Guiyang 550025, PR China
- School of Chemistry and Chemical Engineering, Guizhou University, Guiyang 550025, PR China
| | - Han Tao
- Key Laboratory of Agricultural and Animal Products Store & Processing of Guizhou Province, Guizhou University, Guiyang 550025, PR China
- College of Liquor and Food Engineering, Guizhou University, Guiyang 550025, PR China
| | - Xiao Wang
- Key Laboratory of Agricultural and Animal Products Store & Processing of Guizhou Province, Guizhou University, Guiyang 550025, PR China
- College of Liquor and Food Engineering, Guizhou University, Guiyang 550025, PR China
| | - Shunbin Qiao
- Guizhou Industry Polytechnic College, Guiyang 550025, PR China
| | - Xuefeng Zeng
- Key Laboratory of Agricultural and Animal Products Store & Processing of Guizhou Province, Guizhou University, Guiyang 550025, PR China
- College of Liquor and Food Engineering, Guizhou University, Guiyang 550025, PR China
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3
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Sommer S, Hoffmann JL, Fraatz MA, Zorn H. Upcycling of black currant pomace for the production of a fermented beverage with Wolfiporia cocos. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2023; 60:1313-1322. [PMID: 36936114 PMCID: PMC10020415 DOI: 10.1007/s13197-023-05677-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/11/2023] [Accepted: 01/23/2023] [Indexed: 02/09/2023]
Abstract
Pomace as a side stream from black currant juice production is mostly discarded, even though it is rich in nutrients like protein, fiber, sugars, anthocyanins, polyphenols, and other secondary metabolites. Fungi from the division of Basidiomycota have a great enzymatic toolbox to recycle these complex mixtures of nutrients. In particular, the edible medicinal fungus Wolfiporia cocos has been described as a suitable biocatalyst to form pleasant aroma compounds in fermentation processes. Therefore, medium optimization, upscaling, and filtration were performed to produce a beverage based on black currant pomace fermented with W. cocos. A trained panel described the beverage as highly pleasant, reminiscent of honey, flowers and berries with a well-balanced sour and sweet taste. The flavor compounds linalool (citrus), geraniol (flowery), phenylacetic acid (honey), methyl phenylacetate (honey), eugenol (clove), and 2-phenylethanol (rose) were produced during fermentation and the concentrations exceeded their respective odor thresholds. The produced beverage was evaluated with 8.0 ± 1.4 from 10 for the question of whether panelists would buy the product. Fungal fermentation with the edible fungus W. cocos enabled the production of a highly pleasant beverage and additionally may reduce waste by using pomace and table sugar as sole ingredients. Supplementary Information The online version contains supplementary material available at 10.1007/s13197-023-05677-4.
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Affiliation(s)
- Svenja Sommer
- grid.8664.c0000 0001 2165 8627Institute of Food Chemistry and Food Biotechnology, Justus Liebig University Giessen, Heinrich-Buff-Ring 17, 35392 Giessen, Germany
| | - Janine Laura Hoffmann
- grid.8664.c0000 0001 2165 8627Institute of Food Chemistry and Food Biotechnology, Justus Liebig University Giessen, Heinrich-Buff-Ring 17, 35392 Giessen, Germany
| | - Marco Alexander Fraatz
- grid.8664.c0000 0001 2165 8627Institute of Food Chemistry and Food Biotechnology, Justus Liebig University Giessen, Heinrich-Buff-Ring 17, 35392 Giessen, Germany
- grid.418010.c0000 0004 0573 9904Fraunhofer Institute for Molecular Biology and Applied Ecology, Ohlebergsweg 12, 35392 Giessen, Germany
| | - Holger Zorn
- grid.8664.c0000 0001 2165 8627Institute of Food Chemistry and Food Biotechnology, Justus Liebig University Giessen, Heinrich-Buff-Ring 17, 35392 Giessen, Germany
- grid.418010.c0000 0004 0573 9904Fraunhofer Institute for Molecular Biology and Applied Ecology, Ohlebergsweg 12, 35392 Giessen, Germany
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4
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Fentie EG, Jeong M, Emire SA, Demsash HD, Kim MC, Lim K, Shin JH. Development of mixed starter culture for the fermentation of Ethiopian honey wine, Tej. Sci Rep 2022; 12:13431. [PMID: 35927420 PMCID: PMC9352660 DOI: 10.1038/s41598-022-17594-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2022] [Accepted: 07/27/2022] [Indexed: 11/09/2022] Open
Abstract
Ethiopian honey wine is one of the country's most popular spontaneously fermented traditional alcoholic beverages. However, the final product of this natural fermentation system is frequently of poor and inconsistent quality. Furthermore, it makes the process difficult to predict, control, and correct. Thus, the main aim of this study was to develop a direct fermentation system for Ethiopian honey wine, Tej. After isolating fermentative microbial strains from Tej samples, they were subjected to intensive screening to fit to its purpose. Later, phenotypic and genotypic characterization, and inoculation of isolates to honey-must were performed sequentially. Finally, microbial interaction and physicochemical analysis, including volatile compounds profiling, were done for the inoculated samples. The identified isolates were strains of Saccharomycetaceae and Lactobacillaceae families. These strains showed a good ability to tolerate osmotic stress and a lower pH environment. Tej sample produced by mixed culture inoculation of Saccharomyces and Lactobacillus species showed similar physicochemical, volatile compounds, and sensory attributes values with that of the control sample. Thus, a mixture of Saccharomyces and Lactobacillus strains could be used as a starter culture to produce Ethiopian honey, Tej, without scarifying of its major quality attributes.
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Affiliation(s)
- Eskindir Getachew Fentie
- College of Biological and Chemical Engineering, Addis Ababa Science and Technology University, 16417, Addis Ababa, Ethiopia.,School of Chemical and Bio-Engineering, Addis Ababa Institute of Technology, Addis Ababa University, King George VI Street, P.O. Box 385, 16417, Addis Ababa, Ethiopia
| | - Minsoo Jeong
- Department of Applied Biosciences, Kyungpook National University, Daegu, 41566, Republic of Korea
| | - Shimelis Admassu Emire
- School of Chemical and Bio-Engineering, Addis Ababa Institute of Technology, Addis Ababa University, King George VI Street, P.O. Box 385, 16417, Addis Ababa, Ethiopia
| | - Hundessa Dessalegn Demsash
- School of Chemical and Bio-Engineering, Addis Ababa Institute of Technology, Addis Ababa University, King George VI Street, P.O. Box 385, 16417, Addis Ababa, Ethiopia
| | - Min-Chul Kim
- Department of Applied Biosciences, Kyungpook National University, Daegu, 41566, Republic of Korea
| | - Kyeongmo Lim
- Department of Applied Biosciences, Kyungpook National University, Daegu, 41566, Republic of Korea
| | - Jae-Ho Shin
- Department of Applied Biosciences, Kyungpook National University, Daegu, 41566, Republic of Korea.
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Su WY, Gao SY, Zhan SJ, Wu Q, Chen GM, Han JZ, Lv XC, Rao PF, Ni L. Evaluation of Volatile Profile and In Vitro Antioxidant Activity of Fermented Green Tea Infusion With Pleurotus sajor-caju (Oyster Mushroom). Front Nutr 2022; 9:865991. [PMID: 35495938 PMCID: PMC9047879 DOI: 10.3389/fnut.2022.865991] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2022] [Accepted: 03/14/2022] [Indexed: 11/13/2022] Open
Abstract
Green tea has distinct astringency, bitter taste, and typical green flavor because of its post-harvest treatment without withering and enzymatic oxidation. Microbial fermentation has been identified as a promising strategy that could give green tea infusion a special taste flavor. This might be linked to the metabolic transformation ability of microorganisms. In this study, starter culture of edible mushroom Pleurotus sajor-caju (oyster mushroom) was used for submerged fermentation of green tea infusion in order to improve its flavor and taste quality. The volatile profile determined by headspace solid-phase microextraction, coupled with gas chromatography mass spectrometry, showed that the contents of (Z)-2-penten-1-ol and methyl heptadienone in green tea infusion were decreased significantly by the fermentation with the basidiomycete P. sajor-caju (p < 0.01), which would alleviate the herbal and grass flavor of green tea infusion to a certain extent. Meanwhile, the contents of linalool and geraniol were increased 9.3 and 11.3 times, respectively, whereas methyl salicylate was newly produced after fermentation by P. sajor-caju, endowing the fermented tea infusion with a pleasant flower and fruit aroma. In addition, the polyphenol profile was determined using high-performance liquid chromatography equipped with ion trap mass spectrometry, and the results indicated that the contents of most polyphenols in green tea infusion decreased significantly after fermentation by P. sajor-caju. The reduction of catechins and anthocyanins in fermented green tea infusion alleviated the astringency and bitterness. Moreover, the antioxidant activity of fermented green tea infusion was obviously decreased, especially the DPPH-free radical-scavenging ability and the ferric-reducing power. However, it is noteworthy that the ABTS-free radical scavenging ability was improved compared with the unfermented one, indicating that the increased tea pigments and volatile metabolites (such as linalool and geraniol) after fermentation with P. sajor-caju may also contribute to the antioxidant capacity of fermented green tea infusion. Overall, the innovative approach driven by P. sajor-caju fermentation has achieved promising potential to manipulate the green tea flavor.
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Affiliation(s)
- Wei-Ying Su
- Institute of Food Science and Technology, College of Biological Science and Engineering, Fuzhou University, Fuzhou, China
| | - Shu-Yi Gao
- Institute of Food Science and Technology, College of Biological Science and Engineering, Fuzhou University, Fuzhou, China
| | - Si-Jia Zhan
- Institute of Food Science and Technology, College of Biological Science and Engineering, Fuzhou University, Fuzhou, China
| | - Qi Wu
- Institute of Food Science and Technology, College of Biological Science and Engineering, Fuzhou University, Fuzhou, China
| | - Gui-Mei Chen
- Institute of Food Science and Technology, College of Biological Science and Engineering, Fuzhou University, Fuzhou, China
| | - Jin-Zhi Han
- Institute of Food Science and Technology, College of Biological Science and Engineering, Fuzhou University, Fuzhou, China
- Food Nutrition and Health Research Center, School of Advanced Manufacturing, Fuzhou University, Fuzhou, China
| | - Xu-Cong Lv
- Institute of Food Science and Technology, College of Biological Science and Engineering, Fuzhou University, Fuzhou, China
- Food Nutrition and Health Research Center, School of Advanced Manufacturing, Fuzhou University, Fuzhou, China
- *Correspondence: Xu-Cong Lv
| | - Ping-Fan Rao
- Institute of Food Science and Technology, College of Biological Science and Engineering, Fuzhou University, Fuzhou, China
| | - Li Ni
- Institute of Food Science and Technology, College of Biological Science and Engineering, Fuzhou University, Fuzhou, China
- Food Nutrition and Health Research Center, School of Advanced Manufacturing, Fuzhou University, Fuzhou, China
- Li Ni
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6
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Bains A, Chawla P, Kaur S, Najda A, Fogarasi M, Fogarasi S. Bioactives from Mushroom: Health Attributes and Food Industry Applications. MATERIALS 2021; 14:ma14247640. [PMID: 34947237 PMCID: PMC8706457 DOI: 10.3390/ma14247640] [Citation(s) in RCA: 23] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 10/29/2021] [Revised: 12/02/2021] [Accepted: 12/08/2021] [Indexed: 11/30/2022]
Abstract
It is well-known that the utilization of mushrooms as therapeutic agents is not new. Over the past years, they have been used by local individuals as food, as well as medicines, throughout the world. Nowadays, mushrooms are excessively used in the medicine, pharmacy, food, and fermentation fields as well. Wild mushrooms are of particular interest, especially Trametes versicolor (commonly known as turkey mushrooms) due to their various uses in the food and pharmaceutical industries. They represent not only a huge storehouse of vitamins, minerals, and dietary fiber, but they are also an important source of bioactive polysaccharides. They are widely used in traditional oriental therapies. The fruiting bodies are used in the preparation of health tonics and tea. The present review is necessary to explore more about this mushroom-like classical taxonomy, morphology, nutritional value, bioactivity, various health attributes, mechanism of bioactive components against various diseases, and food applications. The influence of processing processes on the nutritional properties and bioactivity of the fungus is discussed. Potential bioactive components promising health attributes of Trametes versicolor are extensively described. Additionally, several in vivo and in vitro studies have demonstrated the beneficial effects of polysaccharopeptides (PSP) and Polysaccharide-K (PSK) on the aspects related to immune function and inflammation, also presenting an anticancerous effect. Moreover, PSP and PSK were successfully described to decrease several life-threatening diseases. The potential food applications of Trametes versicolor were detailed to signify the effective utilization of the mushroom in functional food formulation.
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Affiliation(s)
- Aarti Bains
- Department of Biotechnology, CT Institute of Pharmaceutical Sciences, South Campus, Jalandhar 144020, India;
| | - Prince Chawla
- Department of Food Technology and Nutrition, Lovely Professional University, Phagwara 144411, India;
- Correspondence: (P.C.); (M.F.); (S.Z.)
| | - Sawinder Kaur
- Department of Food Technology and Nutrition, Lovely Professional University, Phagwara 144411, India;
| | - Agnieszka Najda
- Department of Vegetable and Heerbal Crops, University of Life Science in Lublin, 50A Doświadczalna Street, 20-280 Lublin, Poland;
| | - Melinda Fogarasi
- Department of Food Engineering, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, Calea Mănăstur 3–5, 400372 Cluj-Napoca, Romania
- Correspondence: (P.C.); (M.F.); (S.Z.)
| | - Szabolcs Fogarasi
- Department of Chemical Engineering, Faculty of Chemistry and Chemical Engineering, Babeş-Bolyai University, 11 Arany Janos Street, 400028 Cluj-Napoca, Romania
- Correspondence: (P.C.); (M.F.); (S.Z.)
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7
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Sommer S, Fraatz MA, Büttner J, Salem AA, Rühl M, Zorn H. Wild Strawberry-like Flavor Produced by the Fungus Wolfiporia cocos─Identification of Character Impact Compounds by Aroma Dilution Analysis after Dynamic Headspace Extraction. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:14222-14230. [PMID: 34786939 DOI: 10.1021/acs.jafc.1c05770] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/13/2023]
Abstract
Brown-rot fungi are particularly suitable for the sustainable and cost-efficient biotechnological production of natural flavors. In this study, Wolfiporia cocos was employed for the fermentation of European black currant pomace supplemented with aspartate in surface cultures to produce a flavor reminiscent of wild strawberries. Aroma dilution analysis (ADA) by means of dynamic headspace extraction was developed as a suitable technique for solid samples. The character impact compounds were quantified by stable isotope dilution analysis and standard addition and validated by recombination experiments. (R)-Linalool (1879 μg kg-1, ADA 211), methyl anthranilate (2206 μg kg-1, 210), 2-aminobenzaldehyde (771 μg kg-1, 25), and geraniol (138 μg kg-1, 25) were identified as key aroma compounds. Recombination experiments demonstrated that the combination of the four analyzed compounds was responsible for the odor impression reminiscent of wild strawberries.
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Affiliation(s)
- Svenja Sommer
- Institute of Food Chemistry and Food Biotechnology, Justus Liebig University Giessen, Heinrich-Buff-Ring 17, 35392 Giessen, Germany
| | - Marco A Fraatz
- Institute of Food Chemistry and Food Biotechnology, Justus Liebig University Giessen, Heinrich-Buff-Ring 17, 35392 Giessen, Germany
- Fraunhofer Institute for Molecular Biology and Applied Ecology, Ohlebergsweg 12, 35392 Giessen, Germany
| | - Julia Büttner
- Institute of Food Chemistry and Food Biotechnology, Justus Liebig University Giessen, Heinrich-Buff-Ring 17, 35392 Giessen, Germany
| | - Ahmed A Salem
- Agricultural Microbiology Department, Faculty of Agriculture, Benha University, Moshtohor, 13736 Benha, Qalyubia, Egypt
| | - Martin Rühl
- Institute of Food Chemistry and Food Biotechnology, Justus Liebig University Giessen, Heinrich-Buff-Ring 17, 35392 Giessen, Germany
- Fraunhofer Institute for Molecular Biology and Applied Ecology, Ohlebergsweg 12, 35392 Giessen, Germany
| | - Holger Zorn
- Institute of Food Chemistry and Food Biotechnology, Justus Liebig University Giessen, Heinrich-Buff-Ring 17, 35392 Giessen, Germany
- Fraunhofer Institute for Molecular Biology and Applied Ecology, Ohlebergsweg 12, 35392 Giessen, Germany
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8
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Jiang C, Liu M, Yan X, Bao R, Liu A, Wang W, Zhang Z, Liang H, Ji C, Zhang S, Lin X. Lipase Addition Promoted the Growth of Proteus and the Formation of Volatile Compounds in Suanzhayu, a Traditional Fermented Fish Product. Foods 2021; 10:foods10112529. [PMID: 34828810 PMCID: PMC8625596 DOI: 10.3390/foods10112529] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/09/2021] [Revised: 10/09/2021] [Accepted: 10/15/2021] [Indexed: 11/16/2022] Open
Abstract
This work investigated the effect of lipase addition on a Chinese traditional fermented fish product, Suanzhayu. The accumulation of lactic acid and the decrease of pH during the fermentation were mainly caused by the metabolism of Lactobacillus. The addition of lipase had little effect on pH and the bacterial community structure but promoted the growth of Proteus. The addition of lipase promotes the formation of volatile compounds, especially aldehydes and esters. The formation of volatile compounds is mainly divided into three stages, and lipase had accelerated the fermentation process. Lactobacillus, Enterococcus and Proteus played an important role not only in inhibition of the growth of Escherichia-Shigella, but also in the formation of flavor. This study provides a rapid fermentation method for the Suanzhayu process.
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Affiliation(s)
| | | | | | | | | | | | | | | | | | | | - Xinping Lin
- Correspondence: or ; Tel.: +86-0411-8631-8675
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9
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Brescia FF, Pitelas W, Yalman S, Popa F, Hausmann HG, Wende RC, Fraatz MA, Zorn H. Formation of Diastereomeric Dihydromenthofurolactones by Cystostereum murrayi and Aroma Dilution Analysis Based on Dynamic Headspace Extraction. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:5997-6004. [PMID: 34008976 DOI: 10.1021/acs.jafc.1c01478] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
Submerged cultures of the basidiomycota Cystostereum murrayi emit an intensive coconut-like, sweetish, and buttery smell. For identification of the key aroma compounds, an aroma dilution analysis using dynamic headspace was performed by adjusting the split ratio of the GC inlet system. Flavor dilution (FD) factors varied from 22 up to ≥218, whereby the largest class of compounds represented terpenoids, including two rare stereoisomers of 3,6-dimethyl-2,3,3a,4,5,7a-hexahydrobenzofuran (dill ether, ee ≥ 99.9). By means of nuclear magnetic resonance spectroscopy, the substances with the highest FD factors (29, 212, and 218) were identified as diastereomers of 3,6-dimethyl-3a,4,5,6,7,7a-hexayhydro-3H-1-benzofuran-2-one (dihydromenthofurolactone) and as its corresponding C3-unsaturated lactone. The latter two compounds have not been described for Cystostereum murrayi or for any other basidiomycota previously. Supplementation studies using 2-13C-d-glucose indicated that these lactones as well as the two stereoisomers of dill ether and other terpenoids were formed de novo by the fungus.
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Affiliation(s)
- Fabio F Brescia
- Institute of Food Chemistry and Food Biotechnology, Justus Liebig University Giessen, Heinrich-Buff-Ring 17, Giessen 35392, Germany
| | - Wassilios Pitelas
- Institute of Food Chemistry and Food Biotechnology, Justus Liebig University Giessen, Heinrich-Buff-Ring 17, Giessen 35392, Germany
| | - Suzan Yalman
- Institute of Food Chemistry and Food Biotechnology, Justus Liebig University Giessen, Heinrich-Buff-Ring 17, Giessen 35392, Germany
| | - Flavius Popa
- Black Forest National Park, Schwarzwaldhochstraße 2, Seebach 77889, Germany
| | - Heike G Hausmann
- Institute of Organic Chemistry, Justus Liebig University Giessen, Heinrich-Buff-Ring 17, Giessen 35392, Germany
| | - Raffael C Wende
- Institute of Organic Chemistry, Justus Liebig University Giessen, Heinrich-Buff-Ring 17, Giessen 35392, Germany
| | - Marco A Fraatz
- Institute of Food Chemistry and Food Biotechnology, Justus Liebig University Giessen, Heinrich-Buff-Ring 17, Giessen 35392, Germany
| | - Holger Zorn
- Institute of Food Chemistry and Food Biotechnology, Justus Liebig University Giessen, Heinrich-Buff-Ring 17, Giessen 35392, Germany
- Fraunhofer Institute for Molecular Biology and Applied Ecology, Ohlebergsweg 12, Giessen 35392, Germany
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10
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Yang J, Jiang C, Bao R, Liu M, Lv J, Yang Z, Xu W, Liang H, Ji C, Li S, Zhang S, Lin X. Effects of flavourzyme addition on physicochemical properties, volatile compound components and microbial community succession of Suanzhayu. Int J Food Microbiol 2020; 334:108839. [PMID: 32906081 DOI: 10.1016/j.ijfoodmicro.2020.108839] [Citation(s) in RCA: 27] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2020] [Revised: 07/21/2020] [Accepted: 08/17/2020] [Indexed: 12/15/2022]
Abstract
Flavourzyme is known to promote protein decomposition, resulting in more peptides and amino acids which can improve the quality of fermented foods. In this study, the effects of flavourzyme addition on the fermentation of Suanzhayu fish were investigated. The results showed that the addition of 50 U/g flavourzyme reduced the water activity (aw) of products and promoted the release of trichloroacetic acid (TCA)-soluble peptides and free amino acids (FAAs). Thus, the stability of the product was improved and its nutritional value was increased. In addition, with the addition of flavourzyme, Lactobacillus and Saccharomyces more quickly became the dominant genera in the fermentation. Furthermore, the formation of alcohols, aldehydes, and esters was promoted in flavourzyme addition group. Redundant analysis (RDA) indicated that Lactobacillus and Lactococcus play important roles in the formation of flavors, especially for the characteristic flavors of Suanzhayu. Flavourzyme addition may be a novel method to greatly improve the properties of Suanzhayu and shorten the fermentation time.
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Affiliation(s)
- Jing Yang
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-Construction for Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, People's Republic of China
| | - Cuicui Jiang
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-Construction for Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, People's Republic of China
| | - Ruiqi Bao
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-Construction for Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, People's Republic of China
| | - Mengyang Liu
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-Construction for Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, People's Republic of China
| | - Jing Lv
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-Construction for Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, People's Republic of China
| | - Zhaoxia Yang
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-Construction for Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, People's Republic of China
| | - Wenhuan Xu
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-Construction for Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, People's Republic of China
| | - Huipeng Liang
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-Construction for Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, People's Republic of China
| | - Chaofan Ji
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-Construction for Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, People's Republic of China
| | - Shengjie Li
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-Construction for Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, People's Republic of China
| | - Sufang Zhang
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-Construction for Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, People's Republic of China
| | - Xinping Lin
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co-Construction for Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, People's Republic of China.
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11
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Szudera-Kończal K, Myszka K, Kubiak P, Majcher MA. The Use of Sour and Sweet Whey in Producing Compositions with Pleasant Aromas Using the Mold Galactomyces geotrichum: Identification of Key Odorants. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:10799-10807. [PMID: 32865406 PMCID: PMC9335871 DOI: 10.1021/acs.jafc.0c03979] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/04/2023]
Abstract
Fermented products with a pleasant aroma and with strong honey, rose, and fruit odor notes were developed through the biotransformation of a medium containing sour or sweet whey with the addition of l-phenylalanine by the Galactomyces geotrichum mold. In order to obtain the strong honey-rose aroma, G. geotrichum strains were screened and fermentation conditions were optimized to achieve a preferable ratio (>1) of phenylacetaldehyde to 2-phenylethanol by the Ehrlich pathway. This allowed post-fermentation products with the ratio of concentrations of phenylacetaldehyde to 2-phenylethanol being 1.7:1. Additionally, the use of gas chromatography-olfactometry (GC-O) analysis and the calculation of odor activity values (OAVs) allowed 10 key odorants to be identified in post-fermentation products. The highest OAVs were found for phenylacetaldehyde with a honey odor in both sour and sweet whey cultures (3010 and 1776, respectively). In the variant with sour whey, the following compounds with the highest OAVs were 3-methyl-1-butanol (131), 3-(methylthio)-propanal (119), 3-methylbutanal (90), dimethyl trisulfide (71), 2,3-butanedione (37), and 2-phenylethanol (29). In the post-fermentation product with sweet whey, the following compounds with the highest OAVs were 3-(methylthio)-propanal (112), dimethyl trisulfide (69), and 2,3-butanedione (41).
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12
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Anupma A, Tamang JP. Diversity of Filamentous Fungi Isolated From Some Amylase and Alcohol-Producing Starters of India. Front Microbiol 2020; 11:905. [PMID: 32547501 PMCID: PMC7272576 DOI: 10.3389/fmicb.2020.00905] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2019] [Accepted: 04/16/2020] [Indexed: 12/20/2022] Open
Abstract
Filamentous fungi are important organisms in traditionally prepared amylase and alcohol-producing dry starters in India. We collected 40 diverse types of amylase and alcohol-producing starters from eight states in North East India viz. marcha, thiat, humao, hamei, chowan, phut, dawdim, and khekhrii. The average fungal population was 4.9 × 105 cfu/g with an average of pH 5.3 and 10.7%, respectively. In the present study, 131 fungal isolates were isolated and characterized based on macroscopic and microscopic characteristics and were grouped into 44 representative fungal strains. Based on results of morphological characteristics and ITS gene sequencing, 44 fungal strains were grouped into three phyla represented by Ascomycota (48%), Mucoromycota (38%), and Basidiomycota (14%). Taxonomical keys to species level was illustrated on the basis of morphological characteristics and ITS gene sequencing, aligned to the fungal database of NCBI GenBank, which showed seven genera with 16 species represented by Mucor circinelloides (20%), Aspergillus sydowii (11%), Penicillium chrysogenum (11%), Bjerkandera adusta (11%), Penicillium citrinum (7%), Rhizopus oryzae (7%), Aspergillus niger (5%), Aspergillus flavus (5%), Mucor indicus (5%) Rhizopus microsporus (5%), Rhizopus delemar (2%), Aspergillus versicolor (2%), Penicillium oxalicum (2%), Penicillium polonicum (2%), Trametes hirsuta (2%), and Cladosporium parahalotolerans (2%). The highest Shannon diversity index H was recorded in marcha of Sikkim (H: 1.74) and the lowest in hamei of Manipur (H: 0.69). Fungal species present in these amylolytic starters are morphologically, ecologically and phylogenetically diverse and showed high diversity within the community.
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Affiliation(s)
- Anu Anupma
- Department of Microbiology, DAICENTRE (Department of Biotechnology-National Institute of Advance Industrial Science and Technology (DBT-AIST) International Centre for Translational and Environmental Research) and Bioinformatics Centre, School of Life Sciences, Sikkim University, Gangtok, India
| | - Jyoti Prakash Tamang
- Department of Microbiology, DAICENTRE (Department of Biotechnology-National Institute of Advance Industrial Science and Technology (DBT-AIST) International Centre for Translational and Environmental Research) and Bioinformatics Centre, School of Life Sciences, Sikkim University, Gangtok, India
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13
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Chen X, Chen D, Jiang H, Sun H, Zhang C, Zhao H, Li X, Yan F, Chen C, Xu Z. Aroma characterization of Hanzhong black tea (Camellia sinensis) using solid phase extraction coupled with gas chromatography–mass spectrometry and olfactometry and sensory analysis. Food Chem 2019; 274:130-136. [DOI: 10.1016/j.foodchem.2018.08.124] [Citation(s) in RCA: 58] [Impact Index Per Article: 11.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/18/2018] [Revised: 08/13/2018] [Accepted: 08/27/2018] [Indexed: 12/19/2022]
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14
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Veljović SP, Tomić NS, Belović MM, Nikićević NJ, Vukosavljević PV, Nikšić MP, Tešević VV. Volatile Composition, Colour, and Sensory Quality of
Spirit-Based Beverages Enriched with Medicinal Fungus Ganoderma lucidum and Herbal Extract. Food Technol Biotechnol 2019; 57:408-417. [PMID: 31866754 PMCID: PMC6902298 DOI: 10.17113/ftb.57.03.19.6106] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022] Open
Abstract
The multicomponent mixtures consisting of herbs and fungi are commonly used for the production of alcoholic beverages with potential health-promoting effects in many Asian countries. The medicinal fungus Ganoderma lucidum is one of the most important fungi used for spirit production. Although this fungus affects the aromatic complexity of spirits, only a small number of studies have focused on investigating the influence of G. lucidum on the aromatic profile and colour of spirits. The aim of the research is to evaluate the influence of adding G. lucidum and herbal extract on final concentrations of volatile compounds and sensory quality of several distillates. In this study, distillates (grain, plum, grape and wine) were used to produce new spirit-based beverages with the fungus G. lucidum only, or with the fungus and herbal extract. Fifty-nine aroma compounds were identified by GC-MS. The aromatic profiles were strongly influenced by the primary aromas of the distillates, but the addition of G. lucidum and herbal extract enriched the volatile fraction of distillates with a range of ethyl esters, with a fruity and floral fragrance. Higher alcohols, 1-propanol, 2-isobutanol and isoamyl alcohol, were the most abundant volatile compounds in the analyzed distillates and spirits. The lightness of distillates was from 60.7 to 63.6, and with the addition of Ganoderma it significantly decreased to the range from 43.6 to 50.5. The addition of the fungus also increased the intensity of red and yellow colours. The Ganoderma spirits scored very highly in sensory evaluation (17.6-18.3), significantly better than the spirits without any additions (16.1-16.9).
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Affiliation(s)
- Sonja P Veljović
- Institute of General and Physical Chemistry, University of Belgrade P.O. Box 551, 11001 Belgrade, Serbia
| | - Nikola S Tomić
- Department for Food Technology and Biochemistry, Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia
| | - Miona M Belović
- Institute of Food Technology, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia
| | - Ninoslav J Nikićević
- Department for Food Technology and Biochemistry, Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia
| | - Predrag V Vukosavljević
- Department for Food Technology and Biochemistry, Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia
| | - Miomir P Nikšić
- Department for Food Technology and Biochemistry, Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia
| | - Vele V Tešević
- Faculty of Chemistry, University of Belgrade, Studentski trg 16, 11000 Belgrade, Serbia
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15
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Investigation on the formations of volatile compounds, fatty acids, and γ-lactones in white and brown rice during fermentation. Food Chem 2018; 269:347-354. [DOI: 10.1016/j.foodchem.2018.07.037] [Citation(s) in RCA: 27] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2018] [Revised: 06/24/2018] [Accepted: 07/04/2018] [Indexed: 01/21/2023]
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16
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Enantiomeric ratios of 2-methylbutanoic acid and its methyl ester: Elucidation of novel biogenetic pathways towards (R)-methyl 2-methylbutanoate in a beverage fermented with shiitake. Food Chem 2018; 266:475-482. [DOI: 10.1016/j.foodchem.2018.06.027] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2018] [Revised: 05/24/2018] [Accepted: 06/05/2018] [Indexed: 01/09/2023]
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17
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Lee SM, Lee JY, Cho YJ, Kim MS, Kim YS. Determination of Volatiles and Carotenoid Degradation Compounds in Red Pepper Fermented by Lactobacillus parabuchneri. J Food Sci 2018; 83:2083-2091. [PMID: 30035301 DOI: 10.1111/1750-3841.14221] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2018] [Revised: 05/21/2018] [Accepted: 05/25/2018] [Indexed: 01/27/2023]
Abstract
Red pepper (Capsicum annuum L.) has been used as one of key ingredients in certain fermented foods due to it providing a unique hot and spicy sensation. In this study, volatile compounds-including degradation compounds of carotenoids-in fermented red pepper inoculated with Lactobacillus parabuchneri were investigated. In total, the contents of certain alcohols, benzene and its derivatives, esters, hydrocarbons, lactones, pyrazines, and terpenes were increased in red pepper inoculated with L. parabuchneri, while those of aldehydes, sulfur-containing compounds, and ketones decreased during the fermentation period. The contents of some degradation compounds of carotenoids (β-ionone, β-cyclocitral, α-ionone, and β-damascenone) increased significantly with the fermentation period. In particular, the content of β-damascenone-which could form by the degradation of neoxanthin-increased gradually during fermentation, but this compound was not detected in 0-day samples. These findings indicate that the contents of certain volatiles-including degradation compounds of carotenoids-in fermented red pepper inoculated with L. parabuchneri can change markedly during the fermentation process. PRACTICAL APPLICATION This study investigated the changes of volatiles and carotenoids degradation compounds in fermented red pepper inoculated with Lactobacillus parabuchneri during fermentation. These results could be used to improve the quality of red pepper-based products and in the development of certain fermented foods, including Gochujang (fermented red pepper paste) and kimchi.
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Affiliation(s)
- Sang Mi Lee
- Dept. of Food Science and Engineering, Ewha Womans Univ., 11-1 Daehyun-dong, Seodaemun-gu, Seoul, 120-750, Republic of Korea
| | - Joo Young Lee
- Dept. of Food Science and Engineering, Ewha Womans Univ., 11-1 Daehyun-dong, Seodaemun-gu, Seoul, 120-750, Republic of Korea
| | - Youn Jeung Cho
- Sempio Foods Company R&D Center, Cheongju, 363-954, Republic of Korea
| | - Moon Seok Kim
- Sempio Foods Company R&D Center, Cheongju, 363-954, Republic of Korea
| | - Young-Suk Kim
- Dept. of Food Science and Engineering, Ewha Womans Univ., 11-1 Daehyun-dong, Seodaemun-gu, Seoul, 120-750, Republic of Korea
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18
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VanderMolen KM, Little JG, Sica VP, El-Elimat T, Raja HA, Oberlies NH, Baker TR, Mahony C. Safety assessment of mushrooms in dietary supplements by combining analytical data with in silico toxicology evaluation. Food Chem Toxicol 2017; 103:133-147. [PMID: 28267567 DOI: 10.1016/j.fct.2017.03.005] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/16/2016] [Revised: 01/30/2017] [Accepted: 03/02/2017] [Indexed: 01/24/2023]
Abstract
Despite growing popularity in dietary supplements, many medicinal mushrooms have not been evaluated for their safe human consumption using modern techniques. The multifaceted approach described here relies on five key principles to evaluate the safety of non-culinary fungi for human use: (1) identification by sequencing the nuclear ribosomal internal transcribed spacer (ITS) region (commonly referred to as ITS barcoding), (2) screening an extract of each fungal raw material against a database of known fungal metabolites, (3) comparison of these extracts to those prepared from grocery store-bought culinary mushrooms using UHPLCPDA-ELS-HRMS, (4) review of the toxicological and chemical literature for each fungus, and (5) evaluation of data establishing presence in-market. This weight-of-evidence approach was used to evaluate seven fungal raw materials and determine safe human use for each. Such an approach may provide an effective alternative to conventional toxicological animal studies (or more efficiently identifies when studies are necessary) for the safety assessment of fungal dietary ingredients.
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Affiliation(s)
- Karen M VanderMolen
- Product Safety and Regulatory Affairs, New Chapter, Inc., 90 Technology Dr, Brattleboro, VT 05301, United States; Central Product Safety, The Procter and Gamble Company, Winton Hill Business Center, 6100 Center Hill Ave, Cincinnati, OH 45232, United States.
| | - Jason G Little
- Product Safety and Regulatory Affairs, New Chapter, Inc., 90 Technology Dr, Brattleboro, VT 05301, United States; Personal Health Care, The Procter and Gamble Company, Mason Business Center, 8700 Mason-Montogomery Rd, Mason, OH 45040, United States.
| | - Vincent P Sica
- Department of Chemistry and Biochemistry, University of North Carolina at Greensboro, Greensboro NC 27402, United States; Research and Development, Corporate Functions Analytical, The Procter & Gamble Company, Mason Business Center, 8700 Mason-Montogomery Rd, Mason, OH 45040, United States.
| | - Tamam El-Elimat
- Department of Chemistry and Biochemistry, University of North Carolina at Greensboro, Greensboro NC 27402, United States; Department of Medicinal Chemistry and Pharmacognosy, Faculty of Pharmacy, Jordan University of Science and Technology, Irbid 22110, Jordan.
| | - Huzefa A Raja
- Department of Chemistry and Biochemistry, University of North Carolina at Greensboro, Greensboro NC 27402, United States.
| | - Nicholas H Oberlies
- Department of Chemistry and Biochemistry, University of North Carolina at Greensboro, Greensboro NC 27402, United States.
| | - Timothy R Baker
- Research and Development, Corporate Functions Analytical, The Procter & Gamble Company, Mason Business Center, 8700 Mason-Montogomery Rd, Mason, OH 45040, United States.
| | - Catherine Mahony
- Central Product Safety, Procter and Gamble Company Technical Centres Ltd, Egham, Surrey TW20 9NW, United Kingdom.
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