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Da Silva DVT, Baião DDS, Magalhães A, Almeida NF, Conte CA, Paschoalin VMF. Combining Conventional Organic Solvent Extraction, Ultrasound-Assisted Extraction, and Chromatographic Techniques to Obtain Pure Betanin from Beetroot for Clinical Purposes. Antioxidants (Basel) 2023; 12:1823. [PMID: 37891902 PMCID: PMC10604211 DOI: 10.3390/antiox12101823] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2023] [Revised: 09/21/2023] [Accepted: 09/28/2023] [Indexed: 10/29/2023] Open
Abstract
Red beetroot extract (E162) is a natural colorant that owes its color to betanin, its major red pigment. Betanin displays remarkable antioxidant, anti-inflammatory, and chemoprotective properties mediated by its structure and influence on gene expression. However, the betanin employed in most preclinical assays is a beetroot extract diluted in dextrin, not pure betanin, as no isolated compound is commercially available. This makes its use inaccurate concerning product content estimates and biological effect assessments. Herein, a combination of conventional extraction under orbital shaking and ultrasound-assisted extraction (UAE) to purify betanin by semi-preparative HPLC was performed. The employed methodology extracts betalains at over a 90% yield, achieving 1.74 ± 0.01 mg of pure betanin/g beetroot, a 41% yield from beetroot contents increasing to 50 %, considering the betalains pool. The purified betanin exhibited an 85% purity degree against 32 or 72% of a commercial standard evaluated by LC-MS or HPLC methods, respectively. The identity of purified betanin was confirmed by UV-Vis, LC-MS, and 1H NMR. The combination of a conventional extraction, UAE, and semi-preparative HPLC allowed for betanin purification with a high yield, superior purity, and almost three times more antioxidant power compared to commercial betanin, being, therefore, more suitable for clinical purposes.
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Affiliation(s)
| | | | | | | | | | - Vania Margaret Flosi Paschoalin
- Instituto de Química, Programa de Pós-Graduação em Ciência de Alimentos e Programa de Pós-Graduação em Química, Universidade Federal do Rio de Janeiro, Av. Athos da Silveira Ramos, Cidade Universitária, Rio de Janeiro 21941-909, RJ, Brazil; (D.V.T.D.S.); (D.d.S.B.); (A.M.); (N.F.A.); (C.A.C.J.)
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2
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Fang WW, Yang GY, Fan ZH, Chen ZC, Hu XL, Zhan Z, Hussain I, Lu Y, He T, Tan BE. Conjugated cross-linked phosphine as broadband light or sunlight-driven photocatalyst for large-scale atom transfer radical polymerization. Nat Commun 2023; 14:2891. [PMID: 37210380 DOI: 10.1038/s41467-023-38402-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2022] [Accepted: 05/01/2023] [Indexed: 05/22/2023] Open
Abstract
The use of light to regulate photocatalyzed reversible deactivation radical polymerization (RDRP) under mild conditions, especially driven by broadband light or sunlight directly, is highly desired. But the development of a suitable photocatalyzed polymerization system for large-scale production of polymers, especially block copolymers, has remained a big challenge. Herein, we report the development of a phosphine-based conjugated hypercrosslinked polymer (PPh3-CHCP) photocatalyst for an efficient large-scale photoinduced copper-catalyzed atom transfer radical polymerization (Cu-ATRP). Monomers including acrylates and methyl acrylates can achieve near-quantitative conversions under a wide range (450-940 nm) of radiations or sunlight directly. The photocatalyst could be easily recycled and reused. The sunlight-driven Cu-ATRP allowed the synthesis of homopolymers at 200 mL from various monomers, and monomer conversions approached 99% in clouds intermittency with good control over polydispersity. In addition, block copolymers at 400 mL scale can also be obtained, which demonstrates its great potential for industrial applications.
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Affiliation(s)
- Wei-Wei Fang
- School of Chemistry and Chemical Engineering, Anhui Province Key Laboratory of Advanced Catalytic Materials and Reaction Engineering, Hefei University of Technology, Hefei, Anhui, 230009, PR China
| | - Gui-Yu Yang
- School of Chemistry and Chemical Engineering, Anhui Province Key Laboratory of Advanced Catalytic Materials and Reaction Engineering, Hefei University of Technology, Hefei, Anhui, 230009, PR China
| | - Zi-Hui Fan
- School of Chemistry and Chemical Engineering, Anhui Province Key Laboratory of Advanced Catalytic Materials and Reaction Engineering, Hefei University of Technology, Hefei, Anhui, 230009, PR China
| | - Zi-Chao Chen
- School of Chemistry and Chemical Engineering, Anhui Province Key Laboratory of Advanced Catalytic Materials and Reaction Engineering, Hefei University of Technology, Hefei, Anhui, 230009, PR China
| | - Xun-Liang Hu
- School of Chemistry and Chemical Engineering, Key Laboratory of Material Chemistry for Energy Conversion and Storage Ministry of Education, Hubei Key Laboratory of Material Chemistry and Service Failure, Huazhong University of Science and Technology, Wuhan, Hubei, 430074, PR China
| | - Zhen Zhan
- School of Chemistry and Chemical Engineering, Key Laboratory of Material Chemistry for Energy Conversion and Storage Ministry of Education, Hubei Key Laboratory of Material Chemistry and Service Failure, Huazhong University of Science and Technology, Wuhan, Hubei, 430074, PR China
| | - Irshad Hussain
- Department of Chemistry & Chemical Engineering, SBA School of Science & Engineering, Lahore University of Management Sciences (LUMS), Lahore Cantt, Lahore, 54792, Pakistan
| | - Yang Lu
- School of Chemistry and Chemical Engineering, Anhui Province Key Laboratory of Advanced Catalytic Materials and Reaction Engineering, Hefei University of Technology, Hefei, Anhui, 230009, PR China
| | - Tao He
- School of Chemistry and Chemical Engineering, Anhui Province Key Laboratory of Advanced Catalytic Materials and Reaction Engineering, Hefei University of Technology, Hefei, Anhui, 230009, PR China.
| | - Bi-En Tan
- School of Chemistry and Chemical Engineering, Key Laboratory of Material Chemistry for Energy Conversion and Storage Ministry of Education, Hubei Key Laboratory of Material Chemistry and Service Failure, Huazhong University of Science and Technology, Wuhan, Hubei, 430074, PR China.
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3
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Bioactive potential and spectroscopical characterization of a novel family of plant pigments betalains derived from dopamine. Food Res Int 2022; 162:111956. [DOI: 10.1016/j.foodres.2022.111956] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2022] [Revised: 07/28/2022] [Accepted: 09/16/2022] [Indexed: 11/23/2022]
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4
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Plant betalains: Recent applications in food freshness monitoring films. Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2022.100921] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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5
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Structural Effects on the Antioxidant Properties of Amino Acid Betaxanthins. Antioxidants (Basel) 2022; 11:antiox11112259. [DOI: 10.3390/antiox11112259] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2022] [Revised: 11/11/2022] [Accepted: 11/14/2022] [Indexed: 11/18/2022] Open
Abstract
Betaxanthins are natural products with high antioxidant and anti-inflammatory properties. Here, we describe the semisynthesis of twenty-one betaxanthins derived from proteinogenic amino acids, including the elusive betaxanthin of l-cysteine and two betaxanthins derived from l-lysine, and rationalize their antioxidant properties in mechanistic terms. The antioxidant capacity and redox potential of these betaxanthins were compared to those of model betaxanthins derived from dopamine, l-DOPA (L-3,4-dihydroxyphenylalanine), and pyrrolidine and structure–property relationships were established by using matched molecular pair analysis and a model developed using a genetic algorithm. Either a phenol or indole moiety enhance the antioxidant capacity of betaxanthins, which is overall much higher than that of their amino acid precursors and standard antioxidants, except for the cysteine-betaxanthin. The one-electron oxidation of amino acid betaxanthins produces radicals stabilized in multiple centers, as demonstrated by quantum chemical calculations.
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6
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Soares DM, Gonçalves LP, Machado CO, Esteves LC, Stevani CV, Oliveira CC, Dörr FA, Pinto E, Adachi FM, Hotta CT, Bastos EL. Reannotation of Fly Amanita l-DOPA Dioxygenase Gene Enables Its Cloning and Heterologous Expression. ACS OMEGA 2022; 7:16070-16079. [PMID: 35571802 PMCID: PMC9097196 DOI: 10.1021/acsomega.2c01365] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 03/07/2022] [Accepted: 04/11/2022] [Indexed: 06/15/2023]
Abstract
The l-DOPA dioxygenase of Amanita muscaria (AmDODA) participates in the biosynthesis of betalain- and hygroaurin-type natural pigments. AmDODA is encoded by the dodA gene, whose DNA sequence was inferred from cDNA and gDNA libraries almost 30 years ago. However, reports on its heterologous expression rely on either the original 5'-truncated cDNA plasmid or artificial gene synthesis. We provide unequivocal evidence that the heterologous expression of AmDODA from A. muscaria specimens is not possible by using the coding sequence previously inferred for dodA. Here, we rectify and reannotate the full-length coding sequence for AmDODA and express a 205-aa His-tagged active enzyme, which was used to produce the l-DOPA hygroaurin, a rare fungal pigment. Moreover, AmDODA and other isozymes from bacteria were submitted to de novo folding using deep learning algorithms, and their putative active sites were inferred and compared. The wide catalytic pocket of AmDODA and the presence of the His-His-His and His-His-Asp motifs can provide insight into the dual cleavage of l-DOPA at positions 2,3 and 4,5 as per the mechanism proposed for nonheme dioxygenases.
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Affiliation(s)
- Douglas
M. M. Soares
- Departamento
de Química Fundamental, Instituto de Química, Universidade de São Paulo, 05508-000 São
Paulo, São Paulo Brazil
- Departamento
de Bioquímica, Instituto de Química, Universidade de São Paulo, 05508-000 São Paulo, São Paulo Brazil
| | - Letícia
C. P. Gonçalves
- Departamento
de Química Fundamental, Instituto de Química, Universidade de São Paulo, 05508-000 São
Paulo, São Paulo Brazil
| | - Caroline O. Machado
- Departamento
de Química Fundamental, Instituto de Química, Universidade de São Paulo, 05508-000 São
Paulo, São Paulo Brazil
| | - Larissa C. Esteves
- Departamento
de Química Fundamental, Instituto de Química, Universidade de São Paulo, 05508-000 São
Paulo, São Paulo Brazil
| | - Cassius V. Stevani
- Departamento
de Química Fundamental, Instituto de Química, Universidade de São Paulo, 05508-000 São
Paulo, São Paulo Brazil
| | - Carla C. Oliveira
- Departamento
de Bioquímica, Instituto de Química, Universidade de São Paulo, 05508-000 São Paulo, São Paulo Brazil
| | - Felipe A. Dörr
- Departamento
de Análises Clínicas e Toxicológicas, Faculdade
de Ciências Farmacêuticas, Universidade de São Paulo, 05508-000 São Paulo, São Paulo Brazil
| | - Ernani Pinto
- Departamento
de Análises Clínicas e Toxicológicas, Faculdade
de Ciências Farmacêuticas, Universidade de São Paulo, 05508-000 São Paulo, São Paulo Brazil
- Centro
de Energia Nuclear na Agricultura, Universidade
de São Paulo, 13400-970 Piracicaba, São Paulo Brazil
| | - Flávia M.
M. Adachi
- Departamento
de Bioquímica, Instituto de Química, Universidade de São Paulo, 05508-000 São Paulo, São Paulo Brazil
| | - Carlos T. Hotta
- Departamento
de Bioquímica, Instituto de Química, Universidade de São Paulo, 05508-000 São Paulo, São Paulo Brazil
| | - Erick L. Bastos
- Departamento
de Química Fundamental, Instituto de Química, Universidade de São Paulo, 05508-000 São
Paulo, São Paulo Brazil
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7
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Kumorkiewicz-Jamro A, Świergosz T, Sutor K, Spórna-Kucab A, Wybraniec S. Multi-colored shades of betalains: recent advances in betacyanin chemistry. Nat Prod Rep 2021; 38:2315-2346. [PMID: 34515277 DOI: 10.1039/d1np00018g] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
Abstract
Covering: 2001 to 2021Betacyanins cover a class of remarkable natural red-violet plant pigments with prospective chemical and biological properties for wide-ranging applications in food, pharmaceuticals, and the cosmetic industry. Betacyanins, forming the betalain pigment group together with yellow betaxanthins, have gained much attention due to the increasing social awareness of the positive impact of natural products on human health. Betalains are commercially recognized as natural food colorants with preliminarily ascertained, but to be further investigated, health-promoting properties. In addition, they exhibit a remarkable structural diversity based on glycosylated and acylated varieties. The main research directions for natural plant pigments are focused on their structure elucidation, methods of their separation and analysis, biological activities, bioavailability, factors affecting their stability, industrial applications as a plant-based food, natural colorants, drugs, and cosmetics as well as methods for high-yield production and stabilization. This review covers period of the last two decades of betacyanin research. In the first part of the review, we present an updated classification of all known betacyanins and their derivatives identified by chemical means as well as by mass spectrometric and NMR techniques. In the second part, we review the current research reports focused on the chemical properties of the pigments (decarboxylation, oxidation, conjugation, and chlorination reactions as well as the acyl group migration phenomenon) and describe the semi-synthesis of natural and artificial fluorescent betalamic acid conjugates, showing various prospective research directions.
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Affiliation(s)
- Agnieszka Kumorkiewicz-Jamro
- Department of Chemical Technology and Environmental Analysis, Faculty of Chemical Engineering and Technology, Cracow University of Technology, Warszawska 24, 31-155 Cracow, Poland.
| | - Tomasz Świergosz
- Department of Chemical Technology and Environmental Analysis, Faculty of Chemical Engineering and Technology, Cracow University of Technology, Warszawska 24, 31-155 Cracow, Poland.
| | - Katarzyna Sutor
- Department of Chemical Technology and Environmental Analysis, Faculty of Chemical Engineering and Technology, Cracow University of Technology, Warszawska 24, 31-155 Cracow, Poland.
| | - Aneta Spórna-Kucab
- Department of Chemical Technology and Environmental Analysis, Faculty of Chemical Engineering and Technology, Cracow University of Technology, Warszawska 24, 31-155 Cracow, Poland.
| | - Sławomir Wybraniec
- Department of Chemical Technology and Environmental Analysis, Faculty of Chemical Engineering and Technology, Cracow University of Technology, Warszawska 24, 31-155 Cracow, Poland.
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8
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Jiménez-González O, Guerrero-Beltrán JÁ. Extraction, Microencapsulation, Color Properties, and Experimental Design of Natural Pigments Obtained by Spray Drying. FOOD ENGINEERING REVIEWS 2021. [DOI: 10.1007/s12393-021-09288-7] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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9
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Denish PR, Fenger JA, Powers R, Sigurdson GT, Grisanti L, Guggenheim KG, Laporte S, Li J, Kondo T, Magistrato A, Moloney MP, Riley M, Rusishvili M, Ahmadiani N, Baroni S, Dangles O, Giusti M, Collins TM, Didzbalis J, Yoshida K, Siegel JB, Robbins RJ. Discovery of a natural cyan blue: A unique food-sourced anthocyanin could replace synthetic brilliant blue. SCIENCE ADVANCES 2021; 7:7/15/eabe7871. [PMID: 33827818 PMCID: PMC8026139 DOI: 10.1126/sciadv.abe7871] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/14/2020] [Accepted: 02/18/2021] [Indexed: 05/11/2023]
Abstract
The color of food is critical to the food and beverage industries, as it influences many properties beyond eye-pleasing visuals including flavor, safety, and nutritional value. Blue is one of the rarest colors in nature's food palette-especially a cyan blue-giving scientists few sources for natural blue food colorants. Finding a natural cyan blue dye equivalent to FD&C Blue No. 1 remains an industry-wide challenge and the subject of several research programs worldwide. Computational simulations and large-array spectroscopic techniques were used to determine the 3D chemical structure, color expression, and stability of this previously uncharacterized cyan blue anthocyanin-based colorant. Synthetic biology and computational protein design tools were leveraged to develop an enzymatic transformation of red cabbage anthocyanins into the desired anthocyanin. More broadly, this research demonstrates the power of a multidisciplinary strategy to solve a long-standing challenge in the food industry.
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Affiliation(s)
- Pamela R Denish
- Biophysics Graduate Group, University of California, Davis, Davis, CA, USA
- Genome Center, University of California, Davis, Davis, CA 95616, USA
| | | | | | - Gregory T Sigurdson
- Department of Food Science and Technology, The Ohio State University, Columbus, OH 43210, USA
| | - Luca Grisanti
- Scuola Internazionale Superiore di Studi Avanzati, Trieste, Italy
- Division of Theoretical Physics, Institut Ruđer Bošković, Zagreb, Croatia
| | | | - Sara Laporte
- Scuola Internazionale Superiore di Studi Avanzati, Trieste, Italy
| | - Julia Li
- Mars Wrigley, Hackettstown, NJ 07840, USA
| | - Tadao Kondo
- Graduate School of Informatics, Nagoya University, Chikusa, Nagoya, Japan
| | - Alessandra Magistrato
- Consiglio Nazionale delle Ricerche, Istituto Officina dei Materiali, Scuola Internazionale Superiore di Studi Avanzati, Trieste, Italy
| | | | - Mary Riley
- Microbiology Graduate Group, University of California, Davis, Davis, CA 95616, USA
| | - Mariami Rusishvili
- Scuola Internazionale Superiore di Studi Avanzati, Trieste, Italy
- Pritzker School of Molecular Engineering, The University of Chicago, Chicago, IL, USA
| | - Neda Ahmadiani
- Department of Food Science and Technology, The Ohio State University, Columbus, OH 43210, USA
- Centre d'Innovació, Recerca I Transferència en Tecnologia dels Aliments, CERTA-UAB Tecnio Grup, XIA-UAB, Animal and Food Science Department, Universidad Autònoma de Barcelona, Bellaterra, Spain
| | - Stefano Baroni
- Scuola Internazionale Superiore di Studi Avanzati, Trieste, Italy
- Graduate School of Informatics, Nagoya University, Chikusa, Nagoya, Japan
| | | | - Monica Giusti
- Department of Food Science and Technology, The Ohio State University, Columbus, OH 43210, USA
| | | | - John Didzbalis
- Mars Advanced Research Institute, Mars, Incorporated, Hackettstown, NJ 07840, USA
| | - Kumi Yoshida
- Graduate School of Informatics, Nagoya University, Chikusa, Nagoya, Japan.
| | - Justin B Siegel
- Biophysics Graduate Group, University of California, Davis, Davis, CA, USA.
- Genome Center, University of California, Davis, Davis, CA 95616, USA
- Chemistry Department, University of California, Davis, Davis, CA 95616, USA
- Department of Biochemistry and Molecular Medicine, University of California, Davis, Sacramento, CA 95616, USA
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10
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Sun L, Xin F, Alper HS. Bio-synthesis of food additives and colorants-a growing trend in future food. Biotechnol Adv 2021; 47:107694. [PMID: 33388370 DOI: 10.1016/j.biotechadv.2020.107694] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2020] [Revised: 12/24/2020] [Accepted: 12/27/2020] [Indexed: 02/07/2023]
Abstract
Food additives and colorants are extensively used in the food industry to improve food quality and safety during processing, storage and packing. Sourcing of these molecules is predominately through three means: extraction from natural sources, chemical synthesis, and bio-production, with the first two being the most utilized. However, growing demands for sustainability, safety and "natural" products have renewed interest in using bio-based production methods. Likewise, the move to more cultured foods and meat alternatives requires the production of new additives and colorants. The production of bio-based food additives and colorants is an interdisciplinary research endeavor and represents a growing trend in future food. To highlight the potential of microbial hosts for food additive and colorant production, we focus on current advances for example molecules based on their utilization stage and bio-production yield as follows: (I) approved and industrially produced with high titers; (II) approved and produced with decent titers (in the g/L range), but requiring further engineering to reduce production costs; (III) approved and produced with very early stage titers (in the mg/L range); and (IV) new/potential candidates that have not been approved but can be sourced through microbes. Promising approaches, as well as current challenges and future directions will also be thoroughly discussed for the bioproduction of these food additives and colorants.
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Affiliation(s)
- Lichao Sun
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, People's Republic of China.
| | - Fengjiao Xin
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, People's Republic of China.
| | - Hal S Alper
- Institute for Cellular and Molecular Biology, The University of Texas at Austin, 2500 Speedway Avenue, Austin, TX 78712, United States; McKetta Department of Chemical Engineering, The University of Texas at Austin, 200 E Dean Keeton St. Stop C0400, Austin, TX 78712, United States.
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