1
|
Shi C, Hu D, Wei L, Yang X, Wang S, Chen J, Zhang Y, Dong X, Dai Z, Lu Y. Identification and screening of umami peptides from skipjack tuna (Katsuwonus pelamis) hydrolysates using EAD/CID based micro-UPLC-QTOF-MS and the molecular interaction with T1R1/T1R3 taste receptor. J Chromatogr A 2024; 1734:465290. [PMID: 39181096 DOI: 10.1016/j.chroma.2024.465290] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/12/2024] [Revised: 07/23/2024] [Accepted: 08/19/2024] [Indexed: 08/27/2024]
Abstract
In this study, the enzymatic hydrolysates of skipjack tuna, Katsuwonus pelamis, were purified by ultrafiltration and further identified through micro-ultra-performance liquid chromatography-quadrupole time-of-flight mass spectrometry (micro-UPLC-QTOF-MS). The potential umami peptides were identified using both conventional collision-induced dissociation (CID) and novel electron-activated dissociation (EAD) fragmentation techniques. Nine novel umami peptides with iUmami-SCM > 588 were screened. Sensory evaluation and electronic tongue analysis were performed to confirm the taste characteristics of the umami peptides, indicating that these umami peptides all exhibited varying degrees of umami taste. Molecular docking and molecular dynamics simulation were utilized to investigate the interaction with T1R1/T1R3 taste receptors. The docking results revealed that Asp234, Ser23, Glu231, and Ile237 appeared most frequently in all docking sites and formed stable complexes through hydrogen bonding and electrostatic interactions. Furthermore, molecular dynamics simulation allowed for a more comprehensive analysis of their interactions within a dynamic environment, providing a deeper understanding of the umami perception mechanism involving umami peptides and receptors.
Collapse
Affiliation(s)
- Cui Shi
- Zhejiang Key Laboratory of Food Microbiology and Nutritional Health, Institute of Seafood, Zhejiang Gongshang University, Hangzhou, 310018, China
| | - Di Hu
- Zhejiang Key Laboratory of Food Microbiology and Nutritional Health, Institute of Seafood, Zhejiang Gongshang University, Hangzhou, 310018, China
| | - Lai Wei
- Zhejiang Key Laboratory of Food Microbiology and Nutritional Health, Institute of Seafood, Zhejiang Gongshang University, Hangzhou, 310018, China
| | - Xiaoqing Yang
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, China
| | - Shan Wang
- Shanghai AB Sciex Analytical Instrument Trading Co., Ltd., Shanghai, 200050, China
| | - Jian Chen
- Zhejiang Key Laboratory of Food Microbiology and Nutritional Health, Institute of Seafood, Zhejiang Gongshang University, Hangzhou, 310018, China
| | - Yiqi Zhang
- Zhejiang Key Laboratory of Food Microbiology and Nutritional Health, Institute of Seafood, Zhejiang Gongshang University, Hangzhou, 310018, China
| | - Xiuping Dong
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, China
| | - Zhiyuan Dai
- Zhejiang Key Laboratory of Food Microbiology and Nutritional Health, Institute of Seafood, Zhejiang Gongshang University, Hangzhou, 310018, China
| | - Yanbin Lu
- Zhejiang Key Laboratory of Food Microbiology and Nutritional Health, Institute of Seafood, Zhejiang Gongshang University, Hangzhou, 310018, China; SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, China.
| |
Collapse
|
2
|
Hartl D, Frank O, Hänel VS, Heigl V, Dawid C, Hofmann TF. Isolation and Identification of Novel Taste-Modulating N2-Guanosine 5'-Monophosphate Derivatives Generated by Maillard-Type Reactions. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:14284-14293. [PMID: 38869215 PMCID: PMC11212044 DOI: 10.1021/acs.jafc.4c03485] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/22/2024] [Revised: 06/04/2024] [Accepted: 06/04/2024] [Indexed: 06/14/2024]
Abstract
Several compounds with taste-modulating properties have been investigated, improving the taste impression without having a pronounced intrinsic taste. The best-known representatives of umami taste-modulating compounds are ribonucleotides and their derivatives. Especially the thio derivatives showed high taste-modulating potential in structure-activity relationship investigations. Therefore, this study focuses on the formation of guanosine 5'-monophosphate derivatives consisting of Maillard-type generated compounds like the aroma-active thiols (2-methyl-3-furanthiol, 3-mercapto-2-pentanone, 2-furfurylthiol) and formaldehyde to gain insights into the potential of combinations of taste and aroma-active compounds. One literature-known (N2-(furfurylthiomethyl)-guanosine 5'-monophosphate) and three new derivatives (N2-(2-methyl-1-furylthiomethyl)-guanosine 5'-monophosphate, N2-((5-hydroxymethyl)-2-methyl-1-furylthiomethyl)-guanosine 5'-monophosphate, N2-((2-pentanon-1-yl)thiomethyl)-guanosine 5'-monophosphate) were successfully produced using green natural deep eutectic solvents and isolated, and their structures were completely elucidated. Besides the intrinsic taste properties, the kokumi and umami taste-modulating effects of the four derivatives were evaluated via psychophysical investigations, ranging from 19 to 22 μmol/L.
Collapse
Affiliation(s)
- Daniela
M. Hartl
- Chair
of Food Chemistry and Molecular Sensory Science, Technical University of Munich, Lise-Meitner-Str. 34, 85354 Freising, Germany
| | - Oliver Frank
- Chair
of Food Chemistry and Molecular Sensory Science, Technical University of Munich, Lise-Meitner-Str. 34, 85354 Freising, Germany
| | - Victoria S. Hänel
- Chair
of Food Chemistry and Molecular Sensory Science, Technical University of Munich, Lise-Meitner-Str. 34, 85354 Freising, Germany
| | - Vinzenz Heigl
- Chair
of Food Chemistry and Molecular Sensory Science, Technical University of Munich, Lise-Meitner-Str. 34, 85354 Freising, Germany
| | - Corinna Dawid
- Chair
of Food Chemistry and Molecular Sensory Science, Technical University of Munich, Lise-Meitner-Str. 34, 85354 Freising, Germany
- Professorship
for Functional Phytometabolomics, TUM School of Life Sciences, 10 Technical University of Munich, Lise-Meitner-Str. 34, D-85354 Freising, Germany
| | - Thomas F. Hofmann
- Chair
of Food Chemistry and Molecular Sensory Science, Technical University of Munich, Lise-Meitner-Str. 34, 85354 Freising, Germany
| |
Collapse
|
3
|
Feng X, Wang R, Lu J, Du Q, Cai K, Zhang B, Xu B. Taste properties and mechanism of umami peptides from fermented goose bones based on molecular docking and molecular dynamics simulation using umami receptor T1R1/T1R3. Food Chem 2024; 443:138570. [PMID: 38301563 DOI: 10.1016/j.foodchem.2024.138570] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2023] [Revised: 12/13/2023] [Accepted: 01/23/2024] [Indexed: 02/03/2024]
Abstract
Umami peptides are valuable taste substances due to their exceptional taste and beneficial properties. In this study, purification of fermented goose bone broth was performed using continuous chromatography and sensory analysis, and after identification through nano-LC-MS/MS, four umami peptides were screened out by umami activity prediction and molecular docking, which are VGYDAE, GATGRDGAR, GETGEAGER, and GETGEAGERG derived from collagen. Sensory analysis indicated that they were also umami-enhancing, with thresholds ranging from 0.41 to 1.15 mmol/L, among which GER9 was the best. Combining the results of docking and molecular dynamics simulation, it was known that hydrogen bond and electrostatic interactions were vital in driving the umami formation. Moreover, Glu, Ser, and Asp of umami receptor T1R1/T1R3 were the key residues for the binding between four umami peptides and T1R1/T1R3. These findings provide novel insights into the high-value utilization of goose bones and offer profound theoretical guidance for understanding the umami mechanism.
Collapse
Affiliation(s)
- Xinrui Feng
- Key Laboratory for Animal Food Green Manufacturing and Resource Mining of Anhui Province, Hefei University of Technology, Hefei 230601, China
| | - Ran Wang
- Key Laboratory for Animal Food Green Manufacturing and Resource Mining of Anhui Province, Hefei University of Technology, Hefei 230601, China
| | - Jingnan Lu
- Key Laboratory for Animal Food Green Manufacturing and Resource Mining of Anhui Province, Hefei University of Technology, Hefei 230601, China
| | - Qingfei Du
- Key Laboratory for Animal Food Green Manufacturing and Resource Mining of Anhui Province, Hefei University of Technology, Hefei 230601, China
| | - Kezhou Cai
- Key Laboratory for Animal Food Green Manufacturing and Resource Mining of Anhui Province, Hefei University of Technology, Hefei 230601, China.
| | - Bao Zhang
- Key Laboratory for Animal Food Green Manufacturing and Resource Mining of Anhui Province, Hefei University of Technology, Hefei 230601, China.
| | - Baocai Xu
- Key Laboratory for Animal Food Green Manufacturing and Resource Mining of Anhui Province, Hefei University of Technology, Hefei 230601, China
| |
Collapse
|
4
|
Hossain MJ, Alam AMMN, Lee EY, Hwang YH, Joo ST. Umami Characteristics and Taste Improvement Mechanism of Meat. Food Sci Anim Resour 2024; 44:515-532. [PMID: 38765277 PMCID: PMC11097012 DOI: 10.5851/kosfa.2024.e29] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2024] [Revised: 03/21/2024] [Accepted: 03/21/2024] [Indexed: 05/21/2024] Open
Abstract
Taste is one of the five senses that detect vital information about what we are eating. Comprehending taste is crucial for enhancing the flavor of foodstuffs and high-protein foods like meat. Umami has global recognition as the fifth elementary taste, alongside sweetness, sourness, saltiness, and bitterness. Umami compounds are known to enhance the sensation of recognized flavors such as salty, sweet, bitter, and others. This could end up in greater food consumption by consumption by consumers. With the rising global population, meat consumption is rising and is projected to double by 2025. It is crucial to comprehend the umami mechanism of meat and meat products, identify novel compounds, and employ laboratory methodologies to gather varied information. This knowledge will aid in the development of new consumer products. Although very limited information is available on umami taste and compounds in meat through research data. This article discusses recent advancements in umami compounds in other foodstuff as well as meat to aid in designing future research and meat product development. Moreover, another objective of this review is to learn present techniques in foodstuffs to enhance umami taste and utilize that knowledge in meat products.
Collapse
Affiliation(s)
- Md. Jakir Hossain
- Division of Applied Life Science (BK21 Four), Gyeongsang National University, Jinju 52828, Korea
| | - AMM Nurul Alam
- Division of Applied Life Science (BK21 Four), Gyeongsang National University, Jinju 52828, Korea
| | - Eun-Yeong Lee
- Division of Applied Life Science (BK21 Four), Gyeongsang National University, Jinju 52828, Korea
| | - Young-Hwa Hwang
- Institute of Agriculture & Life Science, Gyeongsang National University, Jinju 52828, Korea
| | - Seon-Tea Joo
- Division of Applied Life Science (BK21 Four), Gyeongsang National University, Jinju 52828, Korea
- Institute of Agriculture & Life Science, Gyeongsang National University, Jinju 52828, Korea
| |
Collapse
|
5
|
Chen X, Cao J, Chang C, Geng A, Wang H, Chu Q, Yan Z, Zhang X, Zhang Y, Liu H, Zhang J. Effects of Age on Compounds, Metabolites and Meat Quality in Beijing-You Chicken Breast Meat. Animals (Basel) 2023; 13:3419. [PMID: 37958174 PMCID: PMC10649441 DOI: 10.3390/ani13213419] [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: 09/19/2023] [Revised: 10/26/2023] [Accepted: 11/02/2023] [Indexed: 11/15/2023] Open
Abstract
The physical properties, free amino acids, and metabolites of Beijing-You chicken (BYC) breast meat aged 90, 120, and 150 days were analyzed to investigate the flavor changes with age. The shear force and intramuscular fat increased from 90 to 120 days significantly. The contents of total free amino acids and essential amino acids decreased from 90 to 120 days significantly. No significant differences were detected between 120 and 150 days. The contents of sweet amino acids, bitter amino acids, and umami amino acids showed no significant differences between different ages. In addition, GC-MS and LC-MS were integrated for metabolite detection in breast meat. A total of 128, 142, and 88 differential metabolites were identified in the comparison groups of 120 d vs. 90 d, 150 d vs. 90 d, and 150 d vs. 120 d. Amino acids and lipids were the main differential metabolites. The pathway analysis showed that arginine biosynthesis, histidine metabolism, purine metabolism, and cysteine and methionine metabolism were the main pathways involved in flavor formation during BYC development. It was also found that the metabolites associated with flavor, such as methionine, cysteine, glucose, anserine, arachidonic acid, and glycerol 1-phosphate, were significantly affected by age.
Collapse
Affiliation(s)
| | | | | | | | | | | | | | | | | | - Huagui Liu
- Institute of Animal Husbandry and Veterinary Medicine, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China; (X.C.); (J.C.); (C.C.); (A.G.); (H.W.); (Q.C.); (Z.Y.); (X.Z.); (Y.Z.)
| | - Jian Zhang
- Institute of Animal Husbandry and Veterinary Medicine, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China; (X.C.); (J.C.); (C.C.); (A.G.); (H.W.); (Q.C.); (Z.Y.); (X.Z.); (Y.Z.)
| |
Collapse
|
6
|
Yu XY, He JY, Tang F, Yu P, Wu L, Xiao ZL, Sun LX, Cao Z, Yu D. Highly sensitive determination of L-glutamic acid in pig serum with an enzyme-free molecularly imprinted polymer on a carbon-nanotube modified electrode. ANALYTICAL METHODS : ADVANCING METHODS AND APPLICATIONS 2023; 15:5589-5597. [PMID: 37850367 DOI: 10.1039/d3ay01499a] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2023]
Abstract
Through electrochemical polymerization using L-glutamic acid (L-Glu) as a template and 4,6-diaminoresorcinol as a functional monomer, an enzyme-free molecularly imprinted polymer (MIP) based L-Glu sensor with multi-walled carbon nanotubes (MWCNTs) decorated on a glassy carbon electrode (GCE), namely G-MIP/MWCNTs/GCE, was developed in this work. The reaction conditions were optimized as follows: electrochemical polymerization of 23 cycles, pH of 3.0, molar ratio of template/monomer of 1 : 4, volume ratio of elution reagents of acetonitrile/formic acid of 1 : 1, and elution time of 2 min. The prepared materials and molecularly imprinted polymer were characterized by using scanning electron microscopy (SEM) and transmission electron microscopy (TEM) as well as electrochemical methods. The electrochemical properties of different electrodes were investigated via differential pulse voltammetry (DPV), showing that the electrode of G-MIP/MWCNTs/GCE exhibited excellent catalytic oxidation activity towards L-Glu. A good linear relationship between peak-currents and L-Glu concentrations in a range from 1.00 × 10-8 to 1.00 × 10-5 mol L-1 was observed, with a detection limit of 5.13 × 10-9 mol L-1 (S/N = 3). The imprinted sensor possesses excellent selectivity, high sensitivity, and good stability, which have been successfully applied for the detection of L-Glu in pig serum samples with a recovery rate of 97.4-105.5%, being comparable to commercial high-performance liquid chromatography, demonstrating a simple, rapid, and accurate way for the determination of L-Glu in the fields of animal nutrition and biomedical engineering.
Collapse
Affiliation(s)
- Xin-Yao Yu
- Hunan Provincial Key Laboratory of Materials Protection for Electric Power and Transportation, Hunan Provincial Key Laboratory of Cytochemistry, School of Chemistry and Chemical Engineering, Changsha University of Science and Technology, Changsha 410114, China.
| | - Jun-Yi He
- Hunan Provincial Key Laboratory of Materials Protection for Electric Power and Transportation, Hunan Provincial Key Laboratory of Cytochemistry, School of Chemistry and Chemical Engineering, Changsha University of Science and Technology, Changsha 410114, China.
| | - Fei Tang
- Hunan Provincial Key Laboratory of Materials Protection for Electric Power and Transportation, Hunan Provincial Key Laboratory of Cytochemistry, School of Chemistry and Chemical Engineering, Changsha University of Science and Technology, Changsha 410114, China.
| | - Peng Yu
- Hunan Provincial Key Laboratory of Materials Protection for Electric Power and Transportation, Hunan Provincial Key Laboratory of Cytochemistry, School of Chemistry and Chemical Engineering, Changsha University of Science and Technology, Changsha 410114, China.
| | - Ling Wu
- Hunan Provincial Key Laboratory of Materials Protection for Electric Power and Transportation, Hunan Provincial Key Laboratory of Cytochemistry, School of Chemistry and Chemical Engineering, Changsha University of Science and Technology, Changsha 410114, China.
| | - Zhong-Liang Xiao
- Hunan Provincial Key Laboratory of Materials Protection for Electric Power and Transportation, Hunan Provincial Key Laboratory of Cytochemistry, School of Chemistry and Chemical Engineering, Changsha University of Science and Technology, Changsha 410114, China.
| | - Li-Xian Sun
- School of Material Science and Engineering, Guilin University of Electronic Technology, Guilin 541004, China
| | - Zhong Cao
- Hunan Provincial Key Laboratory of Materials Protection for Electric Power and Transportation, Hunan Provincial Key Laboratory of Cytochemistry, School of Chemistry and Chemical Engineering, Changsha University of Science and Technology, Changsha 410114, China.
| | - Donghong Yu
- Department of Chemistry and Bioscience, Aalborg University, DK-9220 Aalborg, East, Denmark.
| |
Collapse
|
7
|
Inoue Y, Ueda S, Tanikawa T, Sano A, Suzuki R, Todo H, Higuchi Y, Akao K. Characterization of Carbohydrates, Amino Acids, Viscosity, and Antioxidant Capacity in Rice Wines Made in Saitama, Japan, with Different Sake Rice. Foods 2023; 12:4004. [PMID: 37959123 PMCID: PMC10647497 DOI: 10.3390/foods12214004] [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: 09/08/2023] [Revised: 10/18/2023] [Accepted: 10/30/2023] [Indexed: 11/15/2023] Open
Abstract
We investigated the physicochemical properties of Japanese rice wines, including their functional properties and carbohydrate and amino acid content in solution and solid state. Three samples were tested. The glucose, allose, and raffinose contents in samples (A, B, C) in g/100 g were (3.47, 3.45, 7.05), (1.60, 1.63, 1.61), and (2.14, 2.75, 1.49), respectively. The total amino acid in µmol/mL was (3.1, 3.5, 4.4). Glutamic acid, alanine, and arginine varied in content across the samples. The viscosity (10 °C) and activation energy (ΔE) calculated using the Andrade equation were (2.81 ± 0.03, 2.74 ± 0.06, 2.69 ± 0.03) mPa-s and (22.3 ± 1.1, 22.0 ± 0.2, 21.3 ± 0.5) kJ/mol, respectively. Principal component analysis using FT-IR spectra confirmed the separation of the samples into principal components 2 and 3. The IC50 values from the DPPH radical scavenging test were (2364.7 ± 185.3, 3041.9 ± 355.1, 3842.7 ± 228.1) µg/mL. Thus, the three rice wines had different carbohydrate and amino acid contents, viscosities, and antioxidant capacities.
Collapse
Affiliation(s)
- Yutaka Inoue
- Laboratory of Nutri-Pharmacotherapeutics Management, Faculty of Pharmacy and Pharmaceutical Sciences, Josai University, 1-1 Keyakidai, Sakado 3500295, Saitama, Japan
| | - Sae Ueda
- Laboratory of Nutri-Pharmacotherapeutics Management, Faculty of Pharmacy and Pharmaceutical Sciences, Josai University, 1-1 Keyakidai, Sakado 3500295, Saitama, Japan
| | - Takashi Tanikawa
- Laboratory of Nutri-Pharmacotherapeutics Management, Faculty of Pharmacy and Pharmaceutical Sciences, Josai University, 1-1 Keyakidai, Sakado 3500295, Saitama, Japan
| | - Aiko Sano
- Laboratory of Natural Products and Phytochemistry, Faculty of Pharmacy and Pharmaceutical Sciences, Josai University, 1-1 Keyakidai, Sakado 3500295, Saitama, Japan (R.S.)
| | - Ryuichiro Suzuki
- Laboratory of Natural Products and Phytochemistry, Faculty of Pharmacy and Pharmaceutical Sciences, Josai University, 1-1 Keyakidai, Sakado 3500295, Saitama, Japan (R.S.)
| | - Hiroaki Todo
- Laboratory of Pharmaceutics and Cosmeceutics, Faculty of Pharmacy and Pharmaceutical Sciences, Josai University, 1-1 Keyakidai, Sakado 3500295, Saitama, Japan
| | - Yuji Higuchi
- Applicative Solution Lab, JASCO Corporation, 2967-5 Ishikawa-machi, Hachioji 1928537, Tokyo, Japan
| | - Kenichi Akao
- Applicative Solution Lab, JASCO Corporation, 2967-5 Ishikawa-machi, Hachioji 1928537, Tokyo, Japan
| |
Collapse
|
8
|
El-Hashash SA, El-Sakhawy MA, Eldamaty HS, Alqasem AA. Experimental evidence of the neurotoxic effect of monosodium glutamate in adult female Sprague Dawley rats: The potential protective role of Zingiber officinale Rosc. rhizomes. Saudi J Biol Sci 2023; 30:103824. [PMID: 37869363 PMCID: PMC10587751 DOI: 10.1016/j.sjbs.2023.103824] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2023] [Revised: 09/19/2023] [Accepted: 09/29/2023] [Indexed: 10/24/2023] Open
Abstract
Strategies to prevent the health abnormalities associated with the extensive use of MSG (monosodium glutamate) as a flavoring booster are badly needed. The current study was conducted to investigate oxidative stress, inflammation, and abnormal lipid profile as the main risk factors of neurotoxicity in MSG-exposed female albino rats. Besides, the effect of concurrent consumption of Zingiber officinale rhizomes powder was studied at low doses. Twenty rats (total) were split into 4 separate groups. The 1st group was a negative control group (without any treatment), while the others received 6 mg MSG/kg. The 2nd group was left untreated, whereas the 3rd and 4th groups were given a regular laboratory diet that included ginger rhizome powder supplements (GRP, 0.5 & 1%, respectively) for six weeks. In brain tissue homogenates, exposure to MSG caused a significant depletion of gamma-aminobutyric acid (GABA) and total protein levels, while triglycerides and cholesterol contents were significantly elevated. Moreover, a noteworthy upsurge in oxidative load and inflammation markers was also noticed associated with a marked reduction of antioxidant levels, which histopathological staining verified further. The rat diet formulated with GRP, with a dose-dependent effect, resulted in increased GABA and total protein contents and attenuated inflammation, oxidative stress, abnormal lipid profile, and marked histological changes in cerebral cortical neurons of MSG-administered animals. Therefore, this study reveals that GRP shields rats against the neurotoxicity that MSG causes. The anti-inflammatory as well as antioxidant, and lipid-normalizing properties of rhizomes of ginger may be accountable for their observed neuroprotective action.
Collapse
Affiliation(s)
- Samah A. El-Hashash
- Department of Nutrition and Food Science, Faculty of Home Economics, Al-Azhar University, Nawag, Tanta City, P.O. Box 31732, Egypt
| | - Mohamed A. El-Sakhawy
- Department of Medical Laboratory Sciences, College of Applied Medical Sciences, Prince Sattam bin Abdulaziz University, Al-Kharj 11942, Saudi Arabia
- Department of Medicinal and Aromatic Plants, Desert Research Center, Cairo, Egypt
| | - Hanan S.E. Eldamaty
- Department of Nutrition and Food Science, Faculty of Home Economics, Al-Azhar University, Nawag, Tanta City, P.O. Box 31732, Egypt
| | - Abdullah A. Alqasem
- Department of Medical Laboratory Sciences, College of Applied Medical Sciences, Prince Sattam bin Abdulaziz University, Al-Kharj 11942, Saudi Arabia
| |
Collapse
|
9
|
Wang X, Zhang D, Guo Q, Pu Y, Huang A, Fan J. Identification and Characterization of Novel Umami Peptides from Protein Hydrolysates of Morchella esculenta and Their Interaction with T1R1/T1R3 Receptor. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:14046-14056. [PMID: 37709731 DOI: 10.1021/acs.jafc.3c02454] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 09/16/2023]
Abstract
The study aimed to explore umami peptides derived from protein hydrolysates of Morchella esculenta. According to the electronic tongue and sensory evaluation, the ultrafiltration fractions (<3 kDa) of the protein hydrolysates exhibited the strongest umami taste. The overall flavor of the screened fractions was significantly improved after the Maillard reaction, based on the electronic nose and electronic tongue analyses, and the content of total free amino acid increased from 387.35 to 589.30 μg/mL. A total of 37 peptides with high confidence were identified from the fractions using LC-MS/MS. Additionally, two novel umami peptides were screened through bioinformatics and molecular docking, and their recognition threshold was 0.43 (EYPPLGRFA) and 0.52 mmol/L (TVIDAPGHRDFI), respectively. In addition, molecular docking analysis revealed that the key binding sites, such as Ser148, Leu51, Arg327, and Leu468 in T1R1/T1R3 contributed to docking, and hydrogen bonding and hydrophobic interactions were the dominant interaction forces between the two umami peptides and T1R1/T1R3 receptor. This study contributes to the development and utilization of Morchella esculenta in flavored foods.
Collapse
Affiliation(s)
- Xuefeng Wang
- College of Food Science & Technology, Yunnan Agricultural University, Kunming, Yunnan 650201, China
| | - Dan Zhang
- College of Food Science & Technology, Yunnan Agricultural University, Kunming, Yunnan 650201, China
| | - Qihong Guo
- College of Food Science & Technology, Yunnan Agricultural University, Kunming, Yunnan 650201, China
| | - Yuehong Pu
- College of Food Science & Technology, Yunnan Agricultural University, Kunming, Yunnan 650201, China
| | - Aixiang Huang
- College of Food Science & Technology, Yunnan Agricultural University, Kunming, Yunnan 650201, China
| | - Jiangping Fan
- College of Food Science & Technology, Yunnan Agricultural University, Kunming, Yunnan 650201, China
| |
Collapse
|
10
|
Chang R, Zhou Z, Dong Y, Xu Y, Ji Z, Liu S, Mao J. Sensory-Guided Isolation, Identification, and Active Site Calculation of Novel Umami Peptides from Ethanol Precipitation Fractions of Fermented Grain Wine (Huangjiu). Foods 2023; 12:3398. [PMID: 37761107 PMCID: PMC10527695 DOI: 10.3390/foods12183398] [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: 08/28/2023] [Revised: 09/09/2023] [Accepted: 09/10/2023] [Indexed: 09/29/2023] Open
Abstract
Huangjiu is rich in low-molecular-weight peptides and has an umami taste. In order for its umami peptides to be discovered, huangjiu was subjected to ultrafiltration, ethanol precipitation, and macroporous resin purification processes. The target fractions were gathered according to sensory evaluation. Subsequently, we used peptidomics to identify the sum of 4158 peptides in most umami fractions. Finally, six novel umami peptides (DTYNPR, TYNPR, SYNPR, RFRQGD, NFHHGD, and FHHGD) and five umami-enhancing peptides (TYNPR, SYNPR, NFHHGD, FHHGD, and TVDGPSH) were filtered via virtual screening, molecular docking, and sensory verification. Moreover, the structure-activity relationship was discussed using computational approaches. Docking analysis showed that all umami peptides tend to bind with T1R1 through hydrogen bonds and hydrophobic forces, which involve key residues HIS71, ASP147, ARG151, TYR220, SER276, and ALA302. The active site calculation revealed that the positions of the key umami residues D and R in the terminal may cause taste differences in identified peptides.
Collapse
Affiliation(s)
- Rui Chang
- National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (R.C.)
| | - Zhilei Zhou
- National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (R.C.)
- Jiangnan University (Shaoxing) Industrial Technology Research Institute, Shaoxing 312000, China
- Jiangsu Provincial Engineering Research Center for Bioactive Product Processing, Jiangnan University, Wuxi 214122, China
| | - Yong Dong
- National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (R.C.)
| | - Yuezheng Xu
- National Engineering Research Center for Huangjiu, Shaoxing 312000, China
| | - Zhongwei Ji
- National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (R.C.)
- Jiangnan University (Shaoxing) Industrial Technology Research Institute, Shaoxing 312000, China
- Jiangsu Provincial Engineering Research Center for Bioactive Product Processing, Jiangnan University, Wuxi 214122, China
| | - Shuangping Liu
- National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (R.C.)
- Jiangnan University (Shaoxing) Industrial Technology Research Institute, Shaoxing 312000, China
- Jiangsu Provincial Engineering Research Center for Bioactive Product Processing, Jiangnan University, Wuxi 214122, China
| | - Jian Mao
- National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (R.C.)
- Jiangnan University (Shaoxing) Industrial Technology Research Institute, Shaoxing 312000, China
- National Engineering Research Center for Huangjiu, Shaoxing 312000, China
| |
Collapse
|
11
|
Joe GH, Masuoka M, Reisen R, Tanaka S, Saeki H. Development of a Sequential Fractionation-and-Recovery Method for Multiple Anti-Inflammatory Components Contained in the Dried Red Alga Dulse ( Palmaria palmata). Mar Drugs 2023; 21:md21050276. [PMID: 37233470 DOI: 10.3390/md21050276] [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: 03/06/2023] [Revised: 04/17/2023] [Accepted: 04/24/2023] [Indexed: 05/27/2023] Open
Abstract
A separation process was established to sequentially fractionate and recover three anti-inflammatory components derived from sugars, phycobiliprotein, and chlorophyll from the hot-air-dried thalli of the red alga dulse (Palmaria palmata). The developed process consisted of three steps, without the use of organic solvents. In Step I, the sugars were separated by disrupting the cell wall of the dried thalli with a polysaccharide-degrading enzyme, and a sugar-rich extract (E1) was obtained by precipitating the other components, which were simultaneously eluted by acid precipitation. In Step II, the residue suspension from Step I was digested with thermolysin to obtain phycobiliprotein-derived peptides (PPs), and a PP-rich extract (E2) was obtained by separating the other extracts using acid precipitation. In Step III, solubilized chlorophyll was obtained by heating the residue, which was acid-precipitated, neutralized, and re-dissolved to concentrate the chlorophyll-related components (Chls)-rich extract (E3). These three extracts suppressed inflammatory-cytokine secretion by lipopolysaccharide (LPS)-stimulated macrophages, confirming that the sequential procedure had no negative effects on the activities of any of the extracts. The E1, E2, and E3 were rich in sugars, PPs, and Chls, respectively, indicating that the anti-inflammatory components were effectively fractionated and recovered through the separation protocol.
Collapse
Affiliation(s)
- Ga-Hyun Joe
- Faculty of Fisheries Sciences, Hokkaido University, Hakodate 041-8611, Japan
| | - Masafumi Masuoka
- Faculty of Fisheries Sciences, Hokkaido University, Hakodate 041-8611, Japan
| | - Ryosuke Reisen
- Faculty of Fisheries Sciences, Hokkaido University, Hakodate 041-8611, Japan
| | - Seiya Tanaka
- Department of Food Science and Technology, Tokyo University of Marine Science and Technology, Tokyo 108-8477, Japan
| | - Hiroki Saeki
- Faculty of Fisheries Sciences, Hokkaido University, Hakodate 041-8611, Japan
| |
Collapse
|
12
|
Chang C, Zhang QQ, Wang HH, Chu Q, Zhang J, Yan ZX, Liu HG, Geng AL. Dietary metabolizable energy and crude protein levels affect pectoral muscle composition and gut microbiota in native growing chickens. Poult Sci 2023; 102:102353. [PMID: 36473379 PMCID: PMC9720343 DOI: 10.1016/j.psj.2022.102353] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2022] [Revised: 10/28/2022] [Accepted: 11/15/2022] [Indexed: 11/21/2022] Open
Abstract
The experiment aimed to study effects of dietary metabolizable energy (ME) and crude protein (CP) levels alone and in interaction on performance, pectoral muscle composition and gut microbiota in native growing chickens. A total of 648 10-wks-old Beijing-You Chicken (BYC) female chickens were randomly allocated to 9 groups with 6 replicates per group and 12 chickens per replicate, and the chickens were fed with a 3 × 3 factorial diets (3 levels of dietary ME: 11.31 MJ/kg, 11.51 MJ/kg, 11.71 MJ/kg; and 3 levels of dietary CP: 14%, 15%, 16%). The results showed that dietary ME and CP levels didn't affect average feed intake (AFI), body weight gain, feed gain ratio (P > 0.05), but ME level significantly affected the AFI (P < 0.05); mortality rate of 11.31 MJ/kg group was the highest (P < 0.05). Dietary ME, CP levels, and the interaction significantly affected pectoral CP and crude fat (CF) content of the growing chickens (P < 0.01). Dietary CP level had opposite effects on pectoral CP and CF content (P < 0.01). The 16% CP increased the pectoral CF content, which may have a negative impact on meat flavor. Dietary ME level affected 11 types of pectoral free amino acids (FAA) contents, including aspartic acid, L-threonine (P < 0.05), also amino acid classification, for example, total amino acid (TAA) and essential amino acid (EAA) content (P < 0.05). The 11.51 MJ/kg group had the highest TAA, EAA, delicious amino acid (DAA) content and EAA percentage (P < 0.05), while 11.31 MJ/kg group had the lowest bitter amino acid (BAA) content and BAA percentage and the highest fresh and sweet amino acid (FSAA) percentage (P < 0.05). Dietary CP level significantly affected glutamine and tyrosine content (P < 0.05). The interaction of dietary ME and CP level affected C20:3n6 content, saturated fatty acid (SFA), and unsaturated fatty acid (UFA) percentage (P < 0.05). The CP level significantly affected SFA percentage (P < 0.05). The 16% CP level increased the diversity of gut microbiota, but at the same time increased the relative abundance of Proteobacteria (P < 0.05), which is a sign of microbiota disorder. The increase of dietary ME level resulted in a gradual decrease in the diversity and relative abundance of gut microbiota. In conclusion, the present study suggested that the medium dietary ME (11.51 MJ/kg) and low CP (14-15%) levels can be helpful for enhancing pectoral muscle composition, increase meat quality such as flavor and nutritional value, and benefit for gut microbiota in native growing chickens.
Collapse
Affiliation(s)
- C Chang
- Institute of Animal Husbandry and Veterinary Medicine, Beijing Academy of Agriculture and Forestry Sciences, Beijing, 100097, PR China
| | - Q Q Zhang
- Institute of Animal Husbandry and Veterinary Medicine, Beijing Academy of Agriculture and Forestry Sciences, Beijing, 100097, PR China
| | - H H Wang
- Institute of Animal Husbandry and Veterinary Medicine, Beijing Academy of Agriculture and Forestry Sciences, Beijing, 100097, PR China
| | - Q Chu
- Institute of Animal Husbandry and Veterinary Medicine, Beijing Academy of Agriculture and Forestry Sciences, Beijing, 100097, PR China
| | - J Zhang
- Institute of Animal Husbandry and Veterinary Medicine, Beijing Academy of Agriculture and Forestry Sciences, Beijing, 100097, PR China
| | - Z X Yan
- Institute of Animal Husbandry and Veterinary Medicine, Beijing Academy of Agriculture and Forestry Sciences, Beijing, 100097, PR China
| | - H G Liu
- Institute of Animal Husbandry and Veterinary Medicine, Beijing Academy of Agriculture and Forestry Sciences, Beijing, 100097, PR China
| | - A L Geng
- Institute of Animal Husbandry and Veterinary Medicine, Beijing Academy of Agriculture and Forestry Sciences, Beijing, 100097, PR China.
| |
Collapse
|
13
|
Wolsan M, Sato JJ. Role of feeding specialization in taste receptor loss: insights from sweet and umami receptor evolution in Carnivora. Chem Senses 2022; 47:6838703. [PMID: 36433799 PMCID: PMC9680018 DOI: 10.1093/chemse/bjac033] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022] Open
Abstract
Controversy and misunderstanding surround the role of feeding specialization in taste receptor loss in vertebrates. We refined and tested the hypothesis that this loss is caused by feeding specializations. Specifically, feeding specializations were proposed to trigger time-dependent process of taste receptor loss through deprivation of benefit of using the receptor's gustatory function. We propose that this process may be accelerated by abiotic environmental conditions or decelerated/stopped because of extragustatory functions of the receptor's protein(s). As test case we used evolution of the sweet (TAS1R2+TAS1R3) and umami (TAS1R1+TAS1R3) receptors in Carnivora (dogs, cats, and kin). We predicted these receptors' absence/presence using data on presence/absence of inactivating mutations in these receptors' genes and data from behavioral sweet/umami preference tests. We identified 20 evolutionary events of sweet (11) or umami (9) receptor loss. These events affected species with feeding specializations predicted to favor sweet/umami receptor loss (27 and 22 species, respectively). All species with feeding habits predicted to favor sweet/umami receptor retention (11 and 24, respectively) were found to retain that receptor. Six species retained the sweet (5) or umami (1) receptor despite feeding specialization predicted to favor loss of that receptor, which can be explained by the time dependence of sweet/umami receptor loss process and the possible decelerating effect of TAS1R extragustatory functions so that the sweet/umami receptor process is ongoing in these species. Our findings support the idea that feeding specialization leads to taste receptor loss and is the main if not only triggering factor for evolutionary loss of taste receptors.
Collapse
Affiliation(s)
- Mieczyslaw Wolsan
- Corresponding author: Museum and Institute of Zoology, Polish Academy of Sciences, Wilcza 64, 00-679 Warszawa, Poland.
| | - Jun J Sato
- Department of Biotechnology, Fukuyama University, Higashimura-cho, Aza, Sanzo, 985-1, Fukuyama 729-0292, Japan
| |
Collapse
|
14
|
Liu XC, Liu J, Skibsted LH. Temperature effect on calcium binding to aspartate and glutamate. Food Res Int 2022; 159:111625. [DOI: 10.1016/j.foodres.2022.111625] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2022] [Revised: 06/30/2022] [Accepted: 07/05/2022] [Indexed: 11/28/2022]
|
15
|
Wu B, Zhou X, Blank I, Liu Y. Investigating the influence of monosodium L-glutamate on brain responses via scalp-electroencephalogram (scalp-EEG). FOOD SCIENCE AND HUMAN WELLNESS 2022. [DOI: 10.1016/j.fshw.2022.04.019] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
|
16
|
Xiu H, Liu Y, Yang H, Ren H, Luo B, Wang Z, Shao H, Wang F, Zhang J, Wang Y. Identification of novel umami molecules via QSAR models and molecular docking. Food Funct 2022; 13:7529-7539. [PMID: 35765918 DOI: 10.1039/d2fo00544a] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Umami substances can increase the overall taste of food and bring pleasure to people. However, it is still challenging to identify the umami molecules through virtual screening due to the crystal structure of the umami receptor being undefined. Herein, based on the hypothesis that the molecules with bitter and sweet taste characteristics may be umami molecules, this study proposed an in silico method to identify novel umami-tasting molecules in batch from SWEET-DB and BitterDB databases via the QSAR models, PCA, molecular docking and electronic tongue analysis. In total, 169 potential umami molecules were identified through QSAR modeling, PCA, and molecular docking. Of the 169 molecules, 18 were randomly selected, and all were identified as umami molecules via electronic tongue analysis. Among the 18 chosen molecules, 10 molecules could be traced back to their concentration range in food, and finally, 8 molecules were predicted to be nontoxic. This work provides a simple and efficient strategy to identify novel umami molecules, holding an excellent promise for demonstrating the crystal structure of umami receptors and taste-sensing mechanisms. Furthermore, this study opens the possibility for the practical application of new umami molecules in food.
Collapse
Affiliation(s)
- Hongxia Xiu
- Institute of Agro-Products Processing Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, PR China. .,CangZhou Academy of Agriculture and Forestry Sciences, Cangzhou, 061001, PR China.
| | - Yajie Liu
- Department of Food Science, Northeast Agricultural University, Harbin, 150030, PR China
| | - Huihui Yang
- Department of Food Science, Northeast Agricultural University, Harbin, 150030, PR China
| | - Haibin Ren
- Department of Food Science, Northeast Agricultural University, Harbin, 150030, PR China
| | - Bowen Luo
- Department of Food Science, Northeast Agricultural University, Harbin, 150030, PR China
| | - Zhipeng Wang
- Department of Food Science, Northeast Agricultural University, Harbin, 150030, PR China
| | - Hong Shao
- Department of Food Science, Northeast Agricultural University, Harbin, 150030, PR China.,Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin, 150030, PR China
| | - Fengzhong Wang
- Institute of Agro-Products Processing Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, PR China.
| | - Jingjian Zhang
- CangZhou Academy of Agriculture and Forestry Sciences, Cangzhou, 061001, PR China.
| | - Yutang Wang
- Institute of Agro-Products Processing Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, PR China. .,Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin, 150030, PR China
| |
Collapse
|
17
|
Kong L, Wang Y, Shu G, Wang R, Feng Y, Zhu M. Kinetics of a new porcine taste-bud tissue biosensor for the detection of umami substances and their synergistic effect. Biosens Bioelectron 2022; 210:114304. [DOI: 10.1016/j.bios.2022.114304] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2021] [Revised: 04/18/2022] [Accepted: 04/21/2022] [Indexed: 11/29/2022]
|
18
|
Ruan L, Ju Y, Zhan C, Hou L. Improved umami flavor of soy sauce by adding enzymatic hydrolysate of low-value fish in the natural brewing process. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112911] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
|
19
|
Mazen NF, Abdel‐Fattah EA, Desoky SR, El‐Shal AS. Therapeutic role of adipose tissue-derived stem cells versus microvesicles in a rat model of cerebellar injury. J Cell Mol Med 2022; 26:326-342. [PMID: 34874117 PMCID: PMC8743657 DOI: 10.1111/jcmm.17083] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/27/2021] [Revised: 11/10/2021] [Accepted: 11/17/2021] [Indexed: 12/12/2022] Open
Abstract
Monosodium glutamate (MSG) is a controversial food additive reported to cause negative effects on public health. Adipose stem cells (ASCs) and their derived vesicles (MVs) represent a promising cure for human diseases. This work was planned to compare the therapeutic effects of adipose stem cells and microvesicles in MSG-induced cerebellar damage. Forty adult healthy male Wister rats were equally divided into four groups: Group I (control group), group II (MSG-treated), group III (MSG/ASCs-treated), and group IV (MSG/MVs-treated). Motor behaviour of rats was assessed. Characterization of ASCs and MVs was done by flow cytometry. The cerebellum was processed for light and electron microscopic studies, and immunohistochemical localization of PCNA and GFAP. Morphometry was done for the number of Purkinje cells in H&E-stained sections, area per cent of GFAP immune reactivity and number of positive PCNA cells. Our results showed MSG-induced deterioration in the motor part. Moreover, MSG increases oxidant and apoptotic with decreases of antioxidant biomarkers. Structural changes in the cerebellar cortex as degeneration of nerve cells and gliosis were detected. There were also a decrease in the number of Purkinje cells, an increase in the area per cent of GFAP immune reactivity and a decrease in the number of positive PCNA cells, as compared to the control. Rats treated with ASCs showed marked functional and structural improvement in comparison with MV-treated rats. Thus, both ASCs and MVs had therapeutic potential for MSG-induced cerebellar damage with better results in case of ASCs.
Collapse
Affiliation(s)
- Nehad F. Mazen
- Medical Histology and Cell Biology DepartmentFaculty of MedicineZagazig UniversityZagazigEgypt
| | - Eman A. Abdel‐Fattah
- Medical Histology and Cell Biology DepartmentFaculty of MedicineZagazig UniversityZagazigEgypt
| | - Shimaa R. Desoky
- Histology and Cell Biology DepartmentFaculty of MedicineSuez UniversityIsmailiaEgypt
| | - Amal S. El‐Shal
- Medical Biochemistry & Molecular Biology DepartmentFaculty of Human MedicineZagazig UniversityZagazigEgypt
| |
Collapse
|
20
|
Normative data on the subjective gustatory function of Chinese adults. NUTR HOSP 2021; 39:398-404. [PMID: 34779645 DOI: 10.20960/nh.03769] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/02/2022] Open
Abstract
PURPOSE the study aims to assess the gustatory function of healthy Chinese adults with the whole-mouth test based on five basic tastants, including umami taste. METHODS the study recruited 464 participants reporting a normal sense of smell/taste (227 females and 237 males with an age range of 19-65 years). A drop (approximately 0.1 mL) of liquid tastant was applied on the anterior third of the extended tongue of each subject. The taste solutions involved 5 tastants (sour, sweet, salty, umami, and bitter) and 7 concentrations. Taste perception scores and recognition scores of the five basic tastants were obtained with this whole-mouth taste method. RESULTS total taste score of recognition showed a significant negative correlation with age. The elder group (51-65 years) had the lowest scores. The 10th percentile of total taste score of recognition in the group of 36 to 50 years was used to distinguish normogeusic subjects from hypogeusic subjects. The perception scores and recognition scores of females were higher than those of males. The perception and recognition thresholds of salty, umami, and bitter for females were lower than those for males. Total taste score of recognition for non-smokers was significantly higher than that of smokers. The whole-mouth method showed a high test-retest reliability with an intra-class correlation coefficient (ICC) from 0.774 to 0.833. CONCLUSION this whole-mouth method is simple and time-saving and can be easily adjusted to obtain reliable data. The gustatory function was significantly negatively correlated with age. Females were more sensitive to the sour, salty, umami and bitter tastes than males. The gustatory function of non-smokers was more sensitive.
Collapse
|
21
|
Wang H, Lu D, Liu L, Gao H, Wu R, Zhou Y, Ai Q, Wang Y, Li G. Quantitatively Recognizing Stimuli Intensity of Primary Taste Based on Surface Electromyography. SENSORS 2021; 21:s21216965. [PMID: 34770272 PMCID: PMC8588107 DOI: 10.3390/s21216965] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/29/2021] [Revised: 10/06/2021] [Accepted: 10/08/2021] [Indexed: 11/22/2022]
Abstract
A novel approach to quantitatively recognize the intensity of primary taste stimuli was explored based on surface electromyography (sEMG). We captured sEMG samples under stimuli of primary taste with different intensities and quantitatively recognized preprocessed samples with Support Vector Machine (SVM). The feasibility of quantitatively recognizing the intensity of Sour, Bitter, and Salty was verified. The sEMG signals were acquired under the stimuli of citric acid (aq), sucrose (aq), magnesium chloride (aq), sodium chloride (aq), and sodium glutamate (aq) with different concentrations, for five types of primary tastes: Sour, Sweet, Bitter, Salty, and Umami, whose order was fixed in this article. The acquired signals were processed with a method called Quadratic Variation Reduction to remove baseline wandering, and an adaptive notch to remove power frequency interference. After extracting 330 features for each sample, an SVM regressor with five-fold cross-validation was performed and the model reached R2 scores of 0.7277, 0.1963, 0.7450, 0.7642, and 0.5055 for five types of primary tastes, respectively, which manifested the feasibilities of the quantitative recognitions of Sour, Bitter, and Salty. To explore the facial responses to taste stimuli, we summarized and compared the muscle activities under stimuli of different taste types and taste intensities. To further simplify the model, we explored the impact of feature dimensionalities and optimized the feature combination for each taste in a channel-wise manner, and the feature dimensionality was reduced from 330 to 210, 120, 210, 260, 170 for five types of primary tastes, respectively. Lastly, we analyzed the model performance on multiple subjects and the relation between the model’s performance and the number of experiment subjects. This study can provide references for further research and applications on taste stimuli recognition with sEMG.
Collapse
|
22
|
Wang Y, Wang H, Li H, Ullah A, Zhang M, Gao H, Hu R, Li G. Qualitative Recognition of Primary Taste Sensation Based on Surface Electromyography. SENSORS (BASEL, SWITZERLAND) 2021; 21:4994. [PMID: 34372231 PMCID: PMC8348720 DOI: 10.3390/s21154994] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/01/2021] [Revised: 07/09/2021] [Accepted: 07/11/2021] [Indexed: 11/18/2022]
Abstract
Based on surface electromyography (sEMG), a novel recognition method to distinguish six types of human primary taste sensations was developed, and the recognition accuracy was 74.46%. The sEMG signals were acquired under the stimuli of no taste substance, distilled vinegar, white granulated sugar, instant coffee powder, refined salt, and Ajinomoto. Then, signals were preprocessed with the following steps: sample augments, removal of trend items, high-pass filter, and adaptive power frequency notch. Signals were classified with random forest and the classifier gave a five-fold cross-validation accuracy of 74.46%, which manifested the feasibility of the recognition task. To further improve the model performance, we explored the impact of feature dimension, electrode distribution, and subject diversity. Accordingly, we provided an optimized feature combination that reduced the number of feature types from 21 to 4, a preferable selection of electrode positions that reduced the number of channels from 6 to 4, and an analysis of the relation between subject diversity and model performance. This study provides guidance for further research on taste sensation recognition with sEMG.
Collapse
Affiliation(s)
| | | | | | | | | | | | | | - Guang Li
- State Key Laboratory of Industrial Control Technology, College of Control Science and Engineering, Zhejiang University, Hangzhou 310027, China; (Y.W.); (H.W.); (H.L.); (A.U.); (M.Z.); (H.G.); (R.H.)
| |
Collapse
|
23
|
Vasilaki A, Panagiotopoulou E, Koupantsis T, Katsanidis E, Mourtzinos I. Recent insights in flavor-enhancers: Definition, mechanism of action, taste-enhancing ingredients, analytical techniques and the potential of utilization. Crit Rev Food Sci Nutr 2021; 62:9036-9052. [PMID: 34142890 DOI: 10.1080/10408398.2021.1939264] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Abstract
The consumers' demand for clean-label food products, lead to the replacement of conventional additives and redesign of the production methods in order to adopt green processes. Many researchers have focused on the identification and isolation of naturally occurring taste and flavor enhancers. The term "taste enhancer" and "flavor enhancer" refer to umami and kokumi components, respectively, and their utilization requires the study of their mechanism of action and the identification of their natural sources. Plants, fungi and dairy products can provide high amounts of naturally occurring taste and flavor enhancers. Thermal or enzymatic treatments of the raw materials intensify taste and flavor properties. Their utilization as taste and flavor enhancers relies on their identification and isolation. All the above-mentioned issues are discussed in this review, from the scope of listing the newest trends and up-to-date technological developments. Additionally, the appropriate sensory analysis protocols of the naturally occurring taste-active components are presented. Moreover, future trends in using such ingredients by the food industry can motivate researchers to study new means for clean-label food production and provide further knowledge to the food industry, in order to respond to consumers' demands.
Collapse
Affiliation(s)
| | | | - Thomas Koupantsis
- Research and Development Department, PROVIL S.A, Thessaloniki, Greece
| | - Eugenios Katsanidis
- Department of Food Science and Technology, Faculty of Agriculture, Aristotle University of Thessaloniki, Thessaloniki, Greece
| | - Ioannis Mourtzinos
- Department of Food Science and Technology, Faculty of Agriculture, Aristotle University of Thessaloniki, Thessaloniki, Greece
| |
Collapse
|
24
|
Wu B, Eldeghaidy S, Ayed C, Fisk ID, Hewson L, Liu Y. Mechanisms of umami taste perception: From molecular level to brain imaging. Crit Rev Food Sci Nutr 2021; 62:7015-7024. [PMID: 33998842 DOI: 10.1080/10408398.2021.1909532] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
Abstract
Due to unique characteristics, umami substances have gained much attention in the food industry during the past decade as potential replacers to sodium or fat to increase food palatability. Umami is not only known to increase appetite, but also to increase satiety, and hence could be used to control food intake. Therefore, it is important to understand the mechanism(s) involved in umami taste perception. This review discusses current knowledge of the mechanism(s) of umami perception from receptor level to human brain imaging. New findings regarding the molecular mechanisms for detecting umami tastes and their pathway(s), and the peripheral and central coding to umami taste are reviewed. The representation of umami in the human brain and the individual variation in detecting umami taste and associations with genotype are discussed. The presence of umami taste receptors in the gastrointestinal tract, and the interactions between the brain and gut are highlighted. The review concludes that more research is required into umami taste perception to include not only oral umami taste perception, but also the wider "whole body" signaling mechanisms, to explore the interaction between the brain and gut in response to umami perception and ingestion.
Collapse
Affiliation(s)
- Ben Wu
- Department of Food Science & Engineering, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China
| | - Sally Eldeghaidy
- Division of Food, Nutrition and Dietetics, and Future Food Beacon, School of Biosciences, University of Nottingham, Loughborough, Leicestershire, UK.,Sir Peter Mansfield Imaging Centre, School of Physics and Astronomy, University Park Campus, University of Nottingham, UK
| | - Charfedinne Ayed
- Division of Food, Nutrition and Dietetics, School of Biosciences, University of Nottingham, Loughborough, Leicestershire, UK
| | - Ian D Fisk
- Division of Food, Nutrition and Dietetics, School of Biosciences, University of Nottingham, Loughborough, Leicestershire, UK.,The University of Adelaide, North Terrace, Adelaide, South Australia, Australia
| | - Louise Hewson
- Division of Food, Nutrition and Dietetics, School of Biosciences, University of Nottingham, Loughborough, Leicestershire, UK
| | - Yuan Liu
- Department of Food Science & Engineering, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China
| |
Collapse
|
25
|
|
26
|
Figueroa V, Farfán M, Aguilera J. Seaweeds as Novel Foods and Source of Culinary Flavors. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1892749] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Affiliation(s)
- V. Figueroa
- Department of Chemical and Bioprocess Engineering, Pontificia Universidad Católica De Chile, Santiago, Chile
| | - M. Farfán
- Department of Chemical and Bioprocess Engineering, Pontificia Universidad Católica De Chile, Santiago, Chile
| | - J.M. Aguilera
- Department of Chemical and Bioprocess Engineering, Pontificia Universidad Católica De Chile, Santiago, Chile
| |
Collapse
|
27
|
Wahlstedt A, Bradley E, Castillo J, Burt KG. MSG Is A-OK: Exploring the Xenophobic History of and Best Practices for Consuming Monosodium Glutamate. J Acad Nutr Diet 2021; 122:25-29. [PMID: 33678597 DOI: 10.1016/j.jand.2021.01.020] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2020] [Revised: 01/20/2021] [Accepted: 01/28/2021] [Indexed: 10/22/2022]
|
28
|
Glendinning JI. What Does the Taste System Tell Us About the Nutritional Composition and Toxicity of Foods? Handb Exp Pharmacol 2021; 275:321-351. [PMID: 33782771 DOI: 10.1007/164_2021_451] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Abstract
One of the distinctive features of the human taste system is that it categorizes food into a few taste qualities - e.g., sweet, salty, sour, bitter, and umami. Here, I examined the functional significance of these taste qualities by asking what they tell us about the nutritional composition and toxicity of foods. I collected published data on the composition of raw and unprocessed foods - i.e., fruits, endosperm tissues, starchy foods, mushrooms, and meats. Sweet taste is thought to help identify foods with a high caloric or micronutrient density. However, the sweetest foods (fruits) had a relatively modest caloric density and low micronutrient density, whereas the blandest foods (endosperm tissues and meats) had a relatively high caloric and high micronutrient density. Salty taste is thought to be a proxy for foods high in sodium. Sodium levels were higher in meats than in most plant materials, but raw meats lack a salient salty taste. Sour taste (a measure of acidity) is thought to signify dangerous or spoiled foods. While this may be the case, it is notable that most ripe fruits are acidic. Umami taste is thought to reflect the protein content of food. I found that free L-glutamate (the prototypical umami tastant) concentration varies independently of protein content in foods. Bitter taste is thought to help identify poisonous foods, but many nutritious plant materials taste bitter. Fat taste is thought to help identify triglyceride-rich foods, but the role of taste versus mouthfeel in the attraction to fatty foods is unresolved. These findings indicate that the taste system provides incomplete or, in some cases, misleading information about the nutritional content and toxicity of foods. This may explain why inputs from the taste system are merged with inputs from the other cephalic senses and intestinal nutrient-sensing systems. By doing so, we create a more complete sensory representation and nutritional evaluation of foods.
Collapse
Affiliation(s)
- John I Glendinning
- Departments of Biology and Neuroscience and Behavior, Barnard College, Columbia University, New York, NY, USA.
| |
Collapse
|
29
|
Prihanto AA, Nurdiani R, Jatmiko YD, Firdaus M, Kusuma TS. Physicochemical and sensory properties of terasi (an Indonesian fermented shrimp paste) produced using Lactobacillus plantarum and Bacillus amyloliquefaciens. Microbiol Res 2020; 242:126619. [PMID: 33189071 DOI: 10.1016/j.micres.2020.126619] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2020] [Revised: 08/11/2020] [Accepted: 10/04/2020] [Indexed: 10/23/2022]
Abstract
Terasi is an Indonesian shrimp paste that is traditionally fermented and is widely consumed by Indonesian people. Terasi is produced by utilizing endogenous bacteria from raw materials as starters. Due to the variation in endogenous bacteria during production, terasi of varying quality is produced. The objectives of this study were to investigate the effects of starters on the physicochemical and sensory properties of terasi. The effects of individual or combination inoculation of Lactobacillus plantarum SB7 and Bacillus amyloliquefaciens BC9 were compared to those of noninoculation during a two-week period of terasi production. The starters darkened the color of the terasi. The terasi produced with the starters had higher protein contents (62.93-64.80 %) than those of the noninoculated terasi (63.66-65.80 %). Although proteolysis was weakly affected by the starters, the starters reduced the terasi fermentation period. The combination starter inoculation resulted in a high glutamic acid level (44284.8 ± 231.22 mg/kg). Volatile alcohols were more abundant in the starter-inoculated terasi than in the noninoculated terasi. Assessments of the sensory parameters by panelists suggested a preference for inoculated terasi. In conclusion, the addition of starters (L. plantarum SB7 and B. amyloliquefaciens BC9) in terasi production improved the physicochemical and sensory properties of the terasi.
Collapse
Affiliation(s)
- Asep A Prihanto
- Department of Fishery Product Technology, Faculty of Fisheries and Marine Science, Brawijaya University, Jl. Veteran Malang, East Java, Indonesia; Bioseafood Research Unit, Faculty of Fisheries and Marine Science, Brawijaya University, Jl. Veteran Malang, East Java, Indonesia.
| | - Rahmi Nurdiani
- Department of Fishery Product Technology, Faculty of Fisheries and Marine Science, Brawijaya University, Jl. Veteran Malang, East Java, Indonesia; Bioseafood Research Unit, Faculty of Fisheries and Marine Science, Brawijaya University, Jl. Veteran Malang, East Java, Indonesia
| | - Yoga D Jatmiko
- Department of Biology, Faculty of Mathematics and Natural Science, Brawijaya University, Jl. Veteran Malang, East Java, Indonesia
| | - Muhamad Firdaus
- Department of Fishery Product Technology, Faculty of Fisheries and Marine Science, Brawijaya University, Jl. Veteran Malang, East Java, Indonesia; Bioseafood Research Unit, Faculty of Fisheries and Marine Science, Brawijaya University, Jl. Veteran Malang, East Java, Indonesia
| | - Titis S Kusuma
- Department of Nutrition, Faculty of Medicine, Brawijaya University, Jl. Veteran Malang, East Java, Indonesia
| |
Collapse
|
30
|
Hellwig C, Gmoser R, Lundin M, Taherzadeh MJ, Rousta K. Fungi Burger from Stale Bread? A Case Study on Perceptions of a Novel Protein-Rich Food Product Made from an Edible Fungus. Foods 2020; 9:E1112. [PMID: 32823542 PMCID: PMC7466323 DOI: 10.3390/foods9081112] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2020] [Revised: 08/07/2020] [Accepted: 08/12/2020] [Indexed: 11/16/2022] Open
Abstract
The current study aims to assess how a novel fungi product made from the filamentous fungus Neurospora intermedia, cultivated on bread residuals, is perceived using questionnaires. Participants were asked to rate characteristic attributes of a fungi burger patty and state their preference when comparing it to Quorn and hamburger patties. The data were analyzed to assess whether gender or age was statistically associated with preference profiles. Neither age nor gender was associated with the preference profiles regarding the comparison of burger patties. Except for age and bitterness, age and gender were also not associated with the preference profiles regarding the sensory characteristics of the fungi burger patty. Most of the participants liked the characteristics of the fungi burger patty. The results indicate that fungi products from waste can become accepted products when information dissemination targets environmental benefits. Moreover, to be commercially accepted, the chewiness and bitterness of the product should be improved. Other improvements should target the overall taste in order to cater to people who prefer meat-based protein sources.
Collapse
Affiliation(s)
- Coralie Hellwig
- Swedish Centre for Resource Recovery, University of Borås, 50190 Borås, Sweden; (R.G.); (M.L.); (M.J.T.); (K.R.)
| | | | | | | | | |
Collapse
|
31
|
Hajihasani MM, Soheili V, Zirak MR, Sahebkar A, Shakeri A. Natural products as safeguards against monosodium glutamate-induced toxicity. IRANIAN JOURNAL OF BASIC MEDICAL SCIENCES 2020; 23:416-430. [PMID: 32489556 PMCID: PMC7239414 DOI: 10.22038/ijbms.2020.43060.10123] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 09/09/2019] [Accepted: 01/04/2020] [Indexed: 12/17/2022]
Abstract
Monosodium glutamate is a sodium salt of a nonessential amino acid, L-glutamic acid, which is widely used in food industry. Glutamate plays an important role in principal brain functions including formation and stabilization of synapses, memory, cognition, learning, as well as cellular metabolism. However, ingestion of foodstuffs rich in monosodium glutamate can result in the outbreak of several health disorders such as neurotoxicity, hepatotoxicity, obesity and diabetes. The usage of medicinal plants and their natural products as a therapy against MSG used in food industry has been suggested to be protective. Calendula officinalis, Curcuma longa, Green Tea, Ginkgo biloba and vitamins are some of the main natural products with protective effect against mentioned monosodium glutamate toxicity through different mechanisms. This review provides a summary on the toxicity of monosodium glutamate and the protective effects of natural products against monosodium glutamate -induced toxicity.
Collapse
Affiliation(s)
- Mohammad Mahdi Hajihasani
- Department of Pharmaceutical Control, School of Pharmacy, Mashhad University of Medical Sciences, Mashhad, Iran
| | - Vahid Soheili
- Department of Pharmaceutical Control, School of Pharmacy, Mashhad University of Medical Sciences, Mashhad, Iran
| | - Mohammad Reza Zirak
- Department of Pharmacodynamics and Toxicology, School of Pharmacy, Mashhad University of Medical Sciences, Mashhad, Iran
| | - Amirhossein Sahebkar
- Neurogenic Inflammation Research Center, Mashhad University of Medical Sciences, Mashhad, Iran
- Biotechnology Research Center, Pharmaceutical Technology Institute, Mashhad University of Medical Sciences, Mashhad, Iran
- School of Pharmacy, Mashhad University of Medical Sciences, Mashhad, Iran
| | - Abolfazl Shakeri
- Department of Pharmacognosy, School of Pharmacy, Mashhad University of Medical Sciences, Mashhad, Iran
| |
Collapse
|
32
|
Torres-Tiji Y, Fields FJ, Mayfield SP. Microalgae as a future food source. Biotechnol Adv 2020; 41:107536. [PMID: 32194145 DOI: 10.1016/j.biotechadv.2020.107536] [Citation(s) in RCA: 183] [Impact Index Per Article: 45.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2019] [Revised: 02/25/2020] [Accepted: 03/02/2020] [Indexed: 02/08/2023]
Abstract
One of the key challenges that we face in the 21st century is the need to feed an ever-increasing human population with increasingly limited natural resources. Even today it is estimated that roughly 1 out of 9 people in the world are undernourished, of which the most important factor is protein-energy malnutrition. By establishing microalgae as a new food and feed platform, we have the opportunity to increase the supply of these essential products to address global demands in a more efficient and environmentally sustainable way. Many types of algae are nutritionally complete foods, their yields outperform most plant crops, and there is a growing set of tools to develop improved strains of algae. Similar improvements were achieved in traditional crops through thousands of years of breeding and strain selection, whereas with the newest genetic engineering tools and advanced strain selection techniques, similar changes can be implemented in microalgae in just a few years. Here we describe different strategies that could be used to enhance the nutritional content, productivity, and organoleptic traits of algae to help drive development of this new crop. Clearly developing more efficient, sustainable, and nutritious foods and feed would be an enormous benefit for the planet, and algae represents an opportunity to develop a new crop that would complement traditional agriculture, and one that could potential result in a more efficient means to meet the world's food and feed supply.
Collapse
Affiliation(s)
- Yasin Torres-Tiji
- The California Center for Algae Biotechnology, University of California, San Diego, La Jolla, CA, USA; Division of Biological Sciences, University of California, San Diego, La Jolla, CA, USA.
| | - Francis J Fields
- The California Center for Algae Biotechnology, University of California, San Diego, La Jolla, CA, USA; Division of Biological Sciences, University of California, San Diego, La Jolla, CA, USA
| | - Stephen P Mayfield
- The California Center for Algae Biotechnology, University of California, San Diego, La Jolla, CA, USA; Division of Biological Sciences, University of California, San Diego, La Jolla, CA, USA.
| |
Collapse
|
33
|
Ma J, Chen Y, Zhu Y, Ayed C, Fan Y, Chen G, Liu Y. Quantitative analyses of the umami characteristics of disodium succinate in aqueous solution. Food Chem 2020; 316:126336. [PMID: 32066070 DOI: 10.1016/j.foodchem.2020.126336] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/14/2019] [Revised: 01/22/2020] [Accepted: 01/30/2020] [Indexed: 11/26/2022]
Abstract
Disodium succinate (WSA) contributes to umami taste in seafoods and it is abundantly found in scallops. However, the actual application of WSA in foods is limited due to a lack of understanding of its taste characteristics and stability. In this study, two-alternative forced choice method was used to determine the relative umami intensity of WSA compared to monosodium glutamate, as well as the relative umami intensity under different conditions (pH and temperature). WSA concentration-taste intensity curve was established, which fitted well with a logarithmic-linear regression (R2 = 0.96). WSA exhibited the strongest umami intensity at 25 °C, 0.1% Na+ addition, and pH 7.5. It also had a good thermal stability, which met the needs of high temperature heating during food processing. In conclusion, this research provided useful information on umami characteristics of WSA and the results widen the application of WSA in the food industry.
Collapse
Affiliation(s)
- Jie Ma
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, People's Republic of China.
| | - Yanping Chen
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, People's Republic of China.
| | - Yiwen Zhu
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, People's Republic of China
| | - Charfedinne Ayed
- Division of Food, Nutrition and Dietetics, University of Nottingham, Sutton Bonington Campus, Sutton Bonington, Loughborough, Leicestershire LE12 5RD, United Kingdom.
| | - Yuxia Fan
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, People's Republic of China.
| | - Gaole Chen
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, People's Republic of China.
| | - Yuan Liu
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, People's Republic of China.
| |
Collapse
|
34
|
|
35
|
Sangtitanu T, Sangtanoo P, Srimongkol P, Saisavoey T, Reamtong O, Karnchanatat A. Peptides obtained from edible mushrooms: Hericium erinaceus offers the ability to scavenge free radicals and induce apoptosis in lung cancer cells in humans. Food Funct 2020; 11:4927-4939. [DOI: 10.1039/d0fo00227e] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Abstract
This research examined the antioxidant abilities of peptides derived from the Hericium erinaceus mushroom produced via three microbial proteases at varying concentrations.
Collapse
Affiliation(s)
- Taniya Sangtitanu
- Program in Biotechnology
- Faculty of Science
- Chulalongkorn University
- Bangkok 10330
- Thailand
| | - Papassara Sangtanoo
- Research Unit in Bioconversion/Bioseparation for Value-Added Chemical Production
- Institute of Biotechnology and Genetic Engineering
- Chulalongkorn University
- Bangkok 10330
- Thailand
| | - Piroonporn Srimongkol
- Research Unit in Bioconversion/Bioseparation for Value-Added Chemical Production
- Institute of Biotechnology and Genetic Engineering
- Chulalongkorn University
- Bangkok 10330
- Thailand
| | - Tanatorn Saisavoey
- Research Unit in Bioconversion/Bioseparation for Value-Added Chemical Production
- Institute of Biotechnology and Genetic Engineering
- Chulalongkorn University
- Bangkok 10330
- Thailand
| | - Onrapak Reamtong
- Department of Molecular Tropical Medicine and Genetics
- Faculty of Tropical Medicine
- Mahidol University
- Bangkok 10400
- Thailand
| | - Aphichart Karnchanatat
- Research Unit in Bioconversion/Bioseparation for Value-Added Chemical Production
- Institute of Biotechnology and Genetic Engineering
- Chulalongkorn University
- Bangkok 10330
- Thailand
| |
Collapse
|
36
|
Márquez-Herrera RM, Núñez-Murillo GK, Ruíz-Gurrola CG, Gómez-García EF, Orozco-González CN, Cortes-Sanabria L, Cueto-Manzano AM, Rojas-Campos E. Clinical Taste Perception Test for Patients With End-Stage Kidney Disease on Dialysis. J Ren Nutr 2020; 30:79-84. [DOI: 10.1053/j.jrn.2019.02.003] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/03/2018] [Revised: 02/14/2019] [Accepted: 02/17/2019] [Indexed: 01/10/2023] Open
|
37
|
Metabolism and Functions of Amino Acids in Sense Organs. ADVANCES IN EXPERIMENTAL MEDICINE AND BIOLOGY 2020; 1265:201-217. [PMID: 32761578 DOI: 10.1007/978-3-030-45328-2_12] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Abstract
Sense organs (eyes, ears, nose, tongue, and skin) provide senses of sight, hearing, smell, taste, and touch, respectively, to aid the survival, development, learning, and adaptation of humans and other animals (including fish). Amino acids (AAs) play an important role in the growth, development, and functions of the sense organs. Recent work has identified receptor-mediated mechanisms responsible for the chemosensory transduction of five basic taste qualities (sweet, sour, bitter, umami and salty tastes). Abnormal metabolism of AAs result in a structural deformity of tissues and their dysfunction. To date, there is a large database for AA metabolism in the eye and skin under normal (e.g., developmental changes and physiological responses) and pathological (e.g., nutritional and metabolic diseases, nutrient deficiency, infections, and cancer) conditions. Important metabolites of AAs include nitric oxide and polyamines (from arginine), melanin and dopamine (from phenylalanine and tyrosine), and serotonin and melatonin (from tryptophan) in both the eye and the skin; γ-aminobutyrate (from glutamate) in the retina; and urocanic acid and histamine (from histidine) in the skin. At present, relatively little is known about the synthesis or catabolism of AAs in the ears, nose, and tongue. Future research should be directed to: (1) address this issue with regard to healthy ageing, nasal and sinus cancer, the regulation of food intake, and oral cavity health; and (2) understand how prenatal and postnatal nutrition and environmental pollution affect the growth, development and health of the sense organs, as well as their expression of genes (including epigenetics) and proteins in humans and other animals.
Collapse
|
38
|
Zehra A, Sahito ZA, Tong W, Tang L, Hamid Y, Khan MB, Ali Z, Naqvi B, Yang X. Assessment of sunflower germplasm for phytoremediation of lead-polluted soil and production of seed oil and seed meal for human and animal consumption. J Environ Sci (China) 2020; 87:24-38. [PMID: 31791497 DOI: 10.1016/j.jes.2019.05.031] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2018] [Revised: 05/29/2019] [Accepted: 05/30/2019] [Indexed: 06/10/2023]
Abstract
Phytoremediation is a valuable technology for mitigating soil contamination in agricultural lands, but phytoremediation without economic revenue is unfeasible for land owners and farmers. The use of crops with high biomass and bioenergy for phytoremediation is a unique strategy to derive supplementary benefits along with remediation activities. Sunflower (Helianthus annuus L.) is a high-biomass crop that can be used for the phytoremediation of polluted lands with additional advantages (biomass and oil). In this study, 40 germplasms of sunflower were screened in field conditions for phytoremediation with the possibility for oil and meal production. The study was carried out to the physiological maturity stage. All studied germplasms mopped up substantial concentrations of Pb, with maximum amounts in shoot > root > seed respectively. The phytoextraction efficiency of the germplasm was assessed in terms of the Transfer factor (TF), Metal removal efficiency (MRE) and Metal extraction ratio (MER). Among all assessed criteria, GP.8585 was found to be most appropriate for restoring moderately Pb-contaminated soil accompanied with providing high biomass and high yield production. The Pb content in the oil of GP.8585 was below the Food safety standard of China, with 59.5% oleic acid and 32.1% linoleic acid. Moreover, amino acid analysis in meal illustrated significant differences among essential and non-essential amino acids. Glutamic acid was found in the highest percentage (22.4%), whereas cysteine in the lowest percentage (1.3%). Therefore, its efficient phytoextraction ability and good quality edible oil and meal production makes GP.8585 the most convenient sunflower germplasm for phytoremediation of moderately Pb-contaminated soil, with fringe benefits to farmers and landowners.
Collapse
Affiliation(s)
- Afsheen Zehra
- Ministry of Education (MOE) Key Laboratory of Environmental Remediation and Ecosystem Health, College of Environmental and Resources Science, Zhejiang University, Hangzhou 310058, China; Department of Botany, Federal Urdu University of Arts, Science and Technology, Karachi 75300, Pakistan
| | - Zulfiqar Ali Sahito
- Ministry of Education (MOE) Key Laboratory of Environmental Remediation and Ecosystem Health, College of Environmental and Resources Science, Zhejiang University, Hangzhou 310058, China
| | - Wenbin Tong
- Technical Extension Station of Soil Fertilizer and Rural Energy, Qujiang, Quzhou 324000, China
| | - Lin Tang
- Ministry of Education (MOE) Key Laboratory of Environmental Remediation and Ecosystem Health, College of Environmental and Resources Science, Zhejiang University, Hangzhou 310058, China
| | - Yasir Hamid
- Ministry of Education (MOE) Key Laboratory of Environmental Remediation and Ecosystem Health, College of Environmental and Resources Science, Zhejiang University, Hangzhou 310058, China
| | - Muhammad Bilal Khan
- Ministry of Education (MOE) Key Laboratory of Environmental Remediation and Ecosystem Health, College of Environmental and Resources Science, Zhejiang University, Hangzhou 310058, China
| | - Zarina Ali
- Department of Botany, Federal Urdu University of Arts, Science and Technology, Karachi 75300, Pakistan
| | - Beena Naqvi
- PCSIR Laboratories Complex, Karachi, Dr Salimuzzaman Road, Karachi 75280, Pakistan
| | - Xiaoe Yang
- Ministry of Education (MOE) Key Laboratory of Environmental Remediation and Ecosystem Health, College of Environmental and Resources Science, Zhejiang University, Hangzhou 310058, China.
| |
Collapse
|
39
|
Comprehensive Analysis of Differentially Expressed mRNA, lncRNA and circRNA and Their ceRNA Networks in the Longissimus Dorsi Muscle of Two Different Pig Breeds. Int J Mol Sci 2019; 20:ijms20051107. [PMID: 30836719 PMCID: PMC6429497 DOI: 10.3390/ijms20051107] [Citation(s) in RCA: 75] [Impact Index Per Article: 15.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2019] [Revised: 02/25/2019] [Accepted: 02/26/2019] [Indexed: 12/22/2022] Open
Abstract
Circular RNA (circRNA) and long non-coding RNA (lncRNA) are known to participate in adipogenesis and myogenic differentiation, but their impact on porcine muscle traits is not well understood. We compared their expressional profiles in the longissimus dorsi muscle of Chinese Huainan pigs (HN, the fat type) and Western commercial Duroc×(Landrace×Yorkshire) (DLY, the thin type) pigs, and 854 mRNAs, 233 lncRNAs, and 66 circRNAs (p < 0.05 and |log₂FoldChange|>1) were found to be differentially expressed. The differentially expressed mRNA and circRNA parental genes were enriched in the Wnt signaling pathway (adipogenesis), the transition between fast and slow fibers (myogenic differentiation), and alanine, aspartate and glutamate metabolism (pork flavor). The potential lncRNAs/circRNAs-miRNAs-mRNAs regulatory networks shared MYOD1, PPARD, miR-423-5p and miR-874, which were associated with skeletal muscle muscular proliferation, differentiation/regeneration and adipogenesis. Taken together, these differentially expressed non-coding RNAs may be involved in the molecular basis of muscle traits, acting as the competing endogenous RNA (ceRNA) for miRNAs.
Collapse
|
40
|
Wang S, Tamura T, Kyouno N, Liu X, Zhang H, Akiyama Y, Yu Chen J. Effect of the Chemical Composition of Miso (Japanese Fermented Soybean Paste) Upon the Sensory Evaluation. ANAL LETT 2019. [DOI: 10.1080/00032719.2019.1570244] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Affiliation(s)
- Shuo Wang
- Department of Biotechnology, Faculty of Bioresource Sciences, Akita Prefectural University, Akita, Japan
| | - Takehiro Tamura
- Akita Prefectural Federation of Miso and Soy Sauce Manufacturers Cooperatives, Akita, Japan
| | - Nobuyuki Kyouno
- Akita Prefectural Federation of Miso and Soy Sauce Manufacturers Cooperatives, Akita, Japan
| | - Xiaofang Liu
- Department of Biotechnology, Faculty of Bioresource Sciences, Akita Prefectural University, Akita, Japan
| | - Han Zhang
- Department of Biotechnology, Faculty of Bioresource Sciences, Akita Prefectural University, Akita, Japan
| | - Yoshinobu Akiyama
- Department of Biotechnology, Faculty of Bioresource Sciences, Akita Prefectural University, Akita, Japan
| | - Jie Yu Chen
- Department of Biotechnology, Faculty of Bioresource Sciences, Akita Prefectural University, Akita, Japan
| |
Collapse
|
41
|
Umami as an 'Alimentary' Taste. A New Perspective on Taste Classification. Nutrients 2019; 11:nu11010182. [PMID: 30654496 PMCID: PMC6356469 DOI: 10.3390/nu11010182] [Citation(s) in RCA: 63] [Impact Index Per Article: 12.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2018] [Revised: 01/07/2019] [Accepted: 01/10/2019] [Indexed: 01/29/2023] Open
Abstract
Applied taste research is increasingly focusing on the relationship with diet and health, and understanding the role the sense of taste plays in encouraging or discouraging consumption. The concept of basic tastes dates as far back 3000 years, where perception dominated classification with sweet, sour, salty, and bitter consistently featuring on basic taste lists throughout history. Advances in molecular biology and the recent discovery of taste receptors and ligands has increased the basic taste list to include umami and fat taste. There is potential for a plethora of other new basic tastes pending the discovery of taste receptors and ligands. Due to the possibility for an ever-growing list of basic tastes it is pertinent to critically evaluate whether new tastes, including umami, are suitably positioned with the four classic basic tastes (sweet, sour, salty, and bitter). The review critically examines the evidence that umami, and by inference other new tastes, fulfils the criteria for a basic taste, and proposes a subclass named ‘alimentary’ for tastes not meeting basic criteria.
Collapse
|
42
|
Sun CQ. Aqueous charge injection: solvation bonding dynamics, molecular nonbond interactions, and extraordinary solute capabilities. INT REV PHYS CHEM 2018. [DOI: 10.1080/0144235x.2018.1544446] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
Affiliation(s)
- Chang Q. Sun
- EBEAM, Yangtze Normal University, Chongqing, People's Republic of China
- NOVITAS, EEE, Nanyang Technological University, Singapore, Singapore
| |
Collapse
|
43
|
High-performance bioelectronic tongue using ligand binding domain T1R1 VFT for umami taste detection. Biosens Bioelectron 2018; 117:628-636. [DOI: 10.1016/j.bios.2018.06.028] [Citation(s) in RCA: 38] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2018] [Revised: 06/08/2018] [Accepted: 06/14/2018] [Indexed: 11/19/2022]
|
44
|
Effects of USDA quality grade and cooking on water-soluble precursors of beef flavor. Meat Sci 2018; 146:122-130. [PMID: 30142508 DOI: 10.1016/j.meatsci.2018.08.008] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2018] [Revised: 08/09/2018] [Accepted: 08/09/2018] [Indexed: 11/23/2022]
Abstract
The objective of the current study was to determine the effects of three USDA quality grades and cooking on the water-soluble flavor precursors of beef Longissimus lumborum. Raw and cooked steaks from beef strip loins of USDA Prime (PR; n = 8), Low-Choice (LC; n = 8), and Standard (ST; n = 8) were analyzed for extractable free amino acids, reducing sugars, and other nitrogenous organic compounds (NOCs). Overall, two-way quality grade × cooking interactions were found for the contents of most water-soluble precursors (Pquality grade × cooking < 0.05), which were greater in raw LC and ST and were changed more in ST and LC steaks by cooking. The magnitude of those changes suggested that cystine, a dimer of cysteine, glucose, and glucose 6-phosphate might play more important roles in beef flavor development than previously thought.
Collapse
|
45
|
Positive/Negative Allosteric Modulation Switching in an Umami Taste Receptor (T1R1/T1R3) by a Natural Flavor Compound, Methional. Sci Rep 2018; 8:11796. [PMID: 30087430 PMCID: PMC6081381 DOI: 10.1038/s41598-018-30315-x] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2017] [Accepted: 07/29/2018] [Indexed: 12/04/2022] Open
Abstract
Taste is a vital sensation for vertebrates, enabling the detection of nutritionally important substances or potential toxins. A heteromeric complex of two class C GPCRs, T1R1 and T1R3, was identified as the umami (savory) taste receptor. Amino acids and 5′-ribonucleotides are well known to be natural ligands for human T1R1/T1R3. In this study, we reveal that methional, which is a familiar flavor component in foods, is an allosteric modulator of T1R1/T1R3. Receptor expression experiments showed that methional served as a positive allosteric modulator (PAM) of human T1R1/T1R3 and functioned as a negative allosteric modulator (NAM) of mouse T1R1/T1R3. Although amino acids and 5′-ribonucleotides bound to the extracellular domain of T1R1, the use of interspecies chimeric receptors demonstrated that methional interacted with the transmembrane domain of T1R1. Site-directed mutagenesis and molecular modeling showed that methional could potentially bind at two distinct sites in the transmembrane domain of T1R1 and that the amino acid residues in the bottom of the allosteric pocket engendered the switch between the PAM and NAM modes, which could contribute to switching the binding position of methional. These results may be applicable for elucidating the molecular mechanisms underlying ligand recognition by other class C GPCRs.
Collapse
|
46
|
Han P, Mohebbi M, Unrath M, Hummel C, Hummel T. Different Neural Processing of Umami and Salty Taste Determined by Umami Identification Ability Independent of Repeated Umami Exposure. Neuroscience 2018; 383:74-83. [DOI: 10.1016/j.neuroscience.2018.05.004] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2018] [Revised: 05/02/2018] [Accepted: 05/03/2018] [Indexed: 10/16/2022]
|
47
|
Noel CA, Finlayson G, Dando R. Prolonged Exposure to Monosodium Glutamate in Healthy Young Adults Decreases Perceived Umami Taste and Diminishes Appetite for Savory Foods. J Nutr 2018; 148:980-988. [PMID: 29796671 DOI: 10.1093/jn/nxy055] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2017] [Accepted: 02/26/2018] [Indexed: 12/13/2022] Open
Abstract
Background Research suggests that increased consumption of sweet, salt, or fat is associated with diminished perceived taste intensity and shifted preferences for the respective stimulus. It is unknown whether a similar effect occurs with the consumption of umami. Objective The aim of the study was to investigate the influence of habitual exposure to umami stimuli on umami taste perception, hedonics, and satiety. Methods Fifty-eight healthy men (n = 16) and women (n = 42) participated in a parallel-group, randomized controlled study. The normal-weight [mean ± SD body mass index (kg/m2): 21.8 ± 2.2] group of young adults (mean ± SD age: 22.7 ± 6.2 y) consumed vegetable broth daily for 4 wk. The broth for the treatment group (n = 28) was supplemented with 3.8 g monosodium glutamate (MSG), whereas the control group (n = 30) consumed a sodium-matched broth without MSG. Perceived umami taste intensity and discrimination in MSG solutions; liking, wanting, and preference of a variety of umami-rich foods; satiation and satiety from an ad libitum meal; and anthropometric measures were evaluated at baseline and at week 4. General linear models assessed the effect of treatment on change from baseline for all outcomes and tested for effect modification of sex. Results Relative to controls, increased consumption of MSG for 4 wk diminished umami taste in women (8.4 units on generalized Labeled Magnitude Scale; 95% CI: -13.8, -3.1 units; P = 0.013). The desire for and intake of savory foods decreased after MSG treatment in both sexes with an ad libitum meal (desire: -7.7 units; 95% CI: -13.7, -1.7 units; P = 0.04; intake: -36 g; 95% CI: -91, 19 g; P = 0.04). Conclusion Our results highlight that a month-long diet high in umami stimuli attenuates perceived umami taste and appetite for savory foods in a young, healthy population. Our findings contribute to the understanding of food choice, a factor in the development and maintenance of obesity, as well as the etiology of protein-related health conditions such as osteoporosis and kidney disease. This study is registered at www.clinicaltrials.gov as NCT03010930.
Collapse
Affiliation(s)
- Corinna A Noel
- Department of Food Science, Cornell University, Ithaca, NY
| | - Graham Finlayson
- School of Psychology, University of Leeds, Leeds, United Kingdom
| | - Robin Dando
- Department of Food Science, Cornell University, Ithaca, NY
| |
Collapse
|
48
|
Ni C, Sun C, Zhou Z, Huang Y, Liu X. Surface tension mediation by Na-based ionic polarization and acidic fragmentation: Inference of hypertension. J Mol Liq 2018. [DOI: 10.1016/j.molliq.2018.02.113] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
|
49
|
Wang O, Somogyi S. Chinese consumers and shellfish: Associations between perception, quality, attitude and consumption. Food Qual Prefer 2018. [DOI: 10.1016/j.foodqual.2018.01.001] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
|
50
|
Vong WC, Hua XY, Liu SQ. Solid-state fermentation with Rhizopus oligosporus and Yarrowia lipolytica improved nutritional and flavour properties of okara. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2017.12.050] [Citation(s) in RCA: 36] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
|