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Kaur P, Kaur K, Kaur J, Basha SJ, Kennedy JF. Augmenting the quality and storage stability of soymilk by incorporation of untreated and ozonated oat 1,4-β-D-glucan. Int J Biol Macromol 2024; 265:130788. [PMID: 38508551 DOI: 10.1016/j.ijbiomac.2024.130788] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/01/2024] [Revised: 02/10/2024] [Accepted: 03/09/2024] [Indexed: 03/22/2024]
Abstract
The study aimed to improve the quality and storage stability of novel plant-based soymilk with the incorporation of untreated (UtβG) and modified oat derived 1,4-β-D-glucan (OzβG) at varying concentrations (0, 1, and 2 % labelled as S0, S1 and S2). The treated soymilk was characterized for physical, chemical, nutritional, rheological, particle size, zeta potential, sensory and storage stability characteristics. The results revealed that 1, 4-β-D-glucan incorporation increased the acidity (0.67 to 0.73 %), viscosity (3.4 to 4.7 Cp) and ash content (0.74 to 0.92 %), however color remains natural. The frequency sweep and shear experiments showed that the 1,4-β-D-glucan modified the rheological parameters of the soymilk. The sensory analysis (n = 30) indicated that texture, mouthfeel and overall acceptability (8.38). Compared to OzβG-treated soymilk, UtβG soymilk, especially S2, exhibited superior thickening and rheological properties. The storage study indicated minimal phase separation in 1,4-β-D-glucan-incorporated samples, maintaining stability for 15 days under refrigerated conditions without compromising overall quality. Thus, this study provides valuable insights into the potential application of 1,4-β-D-glucan for improving the technological quality of soymilk that highlights possible implications for its commercialization potential.
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Affiliation(s)
- Prabhjot Kaur
- Department of Food Science & Technology, Punjab Agricultural University, Ludhiana, India
| | - Kamaljit Kaur
- Department of Food Science & Technology, Punjab Agricultural University, Ludhiana, India.
| | - Jaspreet Kaur
- Department of Food Science & Technology, Punjab Agricultural University, Ludhiana, India
| | - Shaik Jakeer Basha
- Department of Food Science & Technology, Punjab Agricultural University, Ludhiana, India
| | - John F Kennedy
- Chembiotech Ltd, Kyrewood House, Tenbury Wells WR15 8FF, UK
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Zhang H, Zhang J, Liu Y, Tang C. Recent Advances in the Preparation, Structure, and Biological Activities of β-Glucan from Ganoderma Species: A Review. Foods 2023; 12:2975. [PMID: 37569244 PMCID: PMC10419088 DOI: 10.3390/foods12152975] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2023] [Revised: 08/03/2023] [Accepted: 08/03/2023] [Indexed: 08/13/2023] Open
Abstract
Ganoderma has served as a valuable food supplement and medicinal ingredient with outstanding active compounds that are essential for human protection against chronic diseases. Modern pharmacology studies have proven that Ganoderma β-d-glucan exhibits versatile biological activities, such as immunomodulatory, antitumor, antioxidant, and antiviral properties, as well as gut microbiota regulation. As a promising polysaccharide, β-d-glucan is widely used in the prevention and treatment of various diseases. In recent years, the extraction, purification, structural characterization, and pharmacological activities of polysaccharides from the fruiting bodies, mycelia, spores, and fermentation broth of Ganoderma species have received wide attention from scholars globally. Unfortunately, comprehensive studies on the preparation, structure and bioactivity, toxicology, and utilization of β-d-glucans from Ganoderma species still need to be further explored, which may result in limitations in future sustainable industrial applications of β-d-glucans. Thus, this review summarizes the research progress in recent years on the physicochemical properties, structural characteristics, and bioactivity mechanisms of Ganoderma β-d-glucan, as well as its toxicological assessment and applications. This review is intended to provide a theoretical basis and reference for the development and application of β-d-glucan in the fields of pharmaceuticals, functional foods, and cosmetics.
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Affiliation(s)
| | | | | | - Chuanhong Tang
- Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, National Engineering Research Center of Edible Fungi, Key Laboratory of Edible Fungi Resources and Utilization (South), Ministry of Agriculture, Shanghai 201403, China; (H.Z.); (J.Z.); (Y.L.)
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Zhong L, Guo X, Xue H, Qiao Y, Mao D, Ye X, Cui Z, Li Z, Hu G, Huang Y. Quality Characteristics of Reduced-Fat Emulsified Sausages Made with Yeast Mannoprotein Enzymatically Prepared with a β-1,6-glucanase. Foods 2023; 12:2486. [PMID: 37444224 DOI: 10.3390/foods12132486] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2023] [Revised: 06/22/2023] [Accepted: 06/23/2023] [Indexed: 07/15/2023] Open
Abstract
Mannoproteins, as yeast polysaccharides, have been utilized in food the industry as dietary fibers, emulsifying agents or fat replacers. Mannoprotein MP112, produced from yeast by enzymatic hydrolysis of myxobacterial β-1,6-glucanase GluM, exhibits excellent emulsifying properties in emulsion preparation. In this study, we aimed to examine the application of stable emulsion with the addition of mannoprotein MP112 (MP112 emulsion) to reduce the fat content of sausages. The addition of MP112 emulsion in emulsified sausages significantly reduced the fat content and increased the moisture and protein contents of emulsified sausages without the expense of their good sensory quality. Moreover, the textural properties of sausages were markedly improved with the higher hardness, chewiness and cohesiveness, especially in the 50-75% replacement ratio of MP112 emulsion. On the other hand, MP112 emulsion replacement of animal fat markedly improved the nutritional composition of emulsified sausages; they displayed a higher PUFA/SFA ratio and lower n-6/n-3 ratio due to their saturated fatty acids being replaced by poly-unsaturated fatty acids. Meanwhile, the oxidative stability of sausages was improved linearly, corresponding to the increased replacement ratio of MP112 emulsion. Our results show that mannoprotein-based emulsions could be used as potential fat alternatives in developing reduced-fat meat products.
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Affiliation(s)
- Lingli Zhong
- Key Laboratory of Agricultural Environmental Microbiology, Ministry of Agriculture and Rural Affairs, College of Life Sciences, Nanjing Agricultural University, Nanjing 210095, China
| | - Xiangrui Guo
- Key Laboratory of Agricultural Environmental Microbiology, Ministry of Agriculture and Rural Affairs, College of Life Sciences, Nanjing Agricultural University, Nanjing 210095, China
| | - Huizhen Xue
- Key Laboratory of Agricultural Environmental Microbiology, Ministry of Agriculture and Rural Affairs, College of Life Sciences, Nanjing Agricultural University, Nanjing 210095, China
| | - Yan Qiao
- West China School of Pharmacy, Sichuan University, Chengdu 610064, China
| | - Dongmei Mao
- Key Laboratory of Agricultural Environmental Microbiology, Ministry of Agriculture and Rural Affairs, College of Life Sciences, Nanjing Agricultural University, Nanjing 210095, China
| | - Xianfeng Ye
- Key Laboratory of Agricultural Environmental Microbiology, Ministry of Agriculture and Rural Affairs, College of Life Sciences, Nanjing Agricultural University, Nanjing 210095, China
| | - Zhongli Cui
- Key Laboratory of Agricultural Environmental Microbiology, Ministry of Agriculture and Rural Affairs, College of Life Sciences, Nanjing Agricultural University, Nanjing 210095, China
| | - Zhoukun Li
- Key Laboratory of Agricultural Environmental Microbiology, Ministry of Agriculture and Rural Affairs, College of Life Sciences, Nanjing Agricultural University, Nanjing 210095, China
| | - Gang Hu
- Laboratory Center of Life Science, Nanjing Agricultural University, Nanjing 210095, China
| | - Yan Huang
- Key Laboratory of Agricultural Environmental Microbiology, Ministry of Agriculture and Rural Affairs, College of Life Sciences, Nanjing Agricultural University, Nanjing 210095, China
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Gao Y, Qiu Y, Nan H, Wang L, Yang D, Zhang L, Yu Q. Ultra-high pressure-assisted preparation of cowhide gelatin as a promising fat substitute: Improve the nutrition ratio and antioxidant capacity of beef patties. Food Res Int 2022; 157:111260. [DOI: 10.1016/j.foodres.2022.111260] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2021] [Revised: 04/10/2022] [Accepted: 04/14/2022] [Indexed: 11/04/2022]
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Martín-garcia A, Riu-aumatell M, López-tamames E. Revalorization of Cava (Spanish Sparkling Wine) Lees on Sourdough Fermentation. Fermentation 2022; 8:133. [DOI: 10.3390/fermentation8030133] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
Cava lees are a sparkling wine by-product formed of dead microorganisms, tartaric acid and other inorganic compounds, with a potential for enhancing microbial growth. Lees are rich in antioxidant compounds as well as β-glucans and mannoproteins. The aim of this study was to evaluate the effect of different concentrations of cava lees (0–2% w/w) on the microbiota (LAB and yeasts) responsible for sourdough fermentation (8 days) to revalorize this by-product of the wine industry. The results showed that 2% cava lees promoted microbial growth and survival in both wheat and rye sourdoughs, except for yeast growth in rye, which stopped at day 3 of fermentation. Moreover, sourdough with lees achieved lower pH values as well as higher concentrations of organic acids, especially lactic and acetic acids (p < 0.05). To sum up, the use of cava lees in sourdough formulation promotes the growth and survival of microorganisms, which, in consequence, promotes a lower pH and greater amounts of organic acids. This could lead to microbial stability as well as changes in bread flavor.
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Sembiring HSB, Chin KB. Physicochemical properties and microbial counts of low‐fat model sausage affected by eggplant (
Solanum melongena
) powder in different drying method and level during storage. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.16001] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
| | - Koo Bok Chin
- Department of Animal Science Chonnam National University Gwangju Korea
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Chiozzi V, Eliopoulos C, Markou G, Arapoglou D, Agriopoulou S, El Enshasy HA, Varzakas T. Biotechnological Addition of β-Glucans from Cereals, Mushrooms and Yeasts in Foods and Animal Feed. Processes (Basel) 2021; 9:1889. [DOI: 10.3390/pr9111889] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023] Open
Abstract
Varied cereal plants including, mushrooms, yeast, bacteria and algae are important sources of β-glucans, and many extraction procedures have been used in order to recover these valuable naturally occurring polysaccharides. The rheological and molecular properties of β-glucans can be utilized to be incorporated into various foods and to offer properties extremely beneficial to human health. Their functional effects are mainly determined by their molecular and structural characteristics. Consumption of foods fortified and enriched with β-glucans can contribute to the treatment of certain chronic diseases. Reduced cholesterol, cardiovascular and diabetic risk and moderate glycemic response of foods have been recorded with the consumption of these biologically active compounds. In addition, β-glucans are characterized by anti-cancer, antioxidant, anti-inflammatory and antiviral activities. As β-glucans interact with the foods in which they are incorporated, this review aims to discuss recent applications with quality and nutritional results of β-glucans incorporation with foods such as beverages, dairy, bakery, meat and pasta products, as well as their addition in animal feeds and their uses in other fields such as medicine.
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Hernández-Macias S, Comas-Basté O, Jofré A, Bover-Cid S, Latorre-Moratalla ML, Vidal-Carou MC. Growth-Promoting Effect of Cava Lees on Lactic Acid Bacteria Strains: A Potential Revalorization Strategy of a Winery By-Product. Foods 2021; 10:foods10071636. [PMID: 34359506 PMCID: PMC8306662 DOI: 10.3390/foods10071636] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2021] [Revised: 07/09/2021] [Accepted: 07/12/2021] [Indexed: 12/17/2022] Open
Abstract
The growing trend of circular economy has prompted the design of novel strategies for the revalorization of food industry by-products. Cava lees, a winery by-product consisting of non-viable cells of Saccharomyces cerevisiae rich in β-glucans and mannan-oligosaccharides, can be used as a microbial growth promoter, with potential food safety and health applications. The aim of this study was to assess in vitro the effect of cava lees on the growth of 21 strains of lactic acid bacteria (LAB) species commonly used as starter cultures and/or probiotics. Firstly, 5% of cava lees was selected as the most effective amount for enhancing microbial counts. After screening different LAB, statistically significantly (p < 0.05) higher microbial counts were found in 12 strains as a consequence of cava lees supplementation. Moreover, a greater and faster reduction in pH was observed in most of these strains. The growth-promoting effects of cava lees on LAB strains supports the potential revalorization of this winery by-product, either to improve the safety of fermented products or as a health-promoting prebiotic that may be selectively fermented by probiotic species.
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Affiliation(s)
- Salvador Hernández-Macias
- Departament de Nutrició, Ciències de l’Alimentació i Gastronomia, Facultat de Farmàcia i Ciències de l’Alimentació, Campus de l’Alimentació de Torribera, Universitat de Barcelona (UB), Av. Prat de la Riba 171, 08921 Santa Coloma de Gramenet, Spain; (S.H.-M.); (O.C.-B.); (M.L.L.-M.)
- Institut de Recerca en Nutrició i Seguretat Alimentària (INSA·UB), Universitat de Barcelona (UB), Av. Prat de la Riba 171, 08921 Santa Coloma de Gramenet, Spain
- Xarxa d’Innovació Alimentària (XIA), C/Baldiri Reixac 4, 08028 Barcelona, Spain
| | - Oriol Comas-Basté
- Departament de Nutrició, Ciències de l’Alimentació i Gastronomia, Facultat de Farmàcia i Ciències de l’Alimentació, Campus de l’Alimentació de Torribera, Universitat de Barcelona (UB), Av. Prat de la Riba 171, 08921 Santa Coloma de Gramenet, Spain; (S.H.-M.); (O.C.-B.); (M.L.L.-M.)
- Institut de Recerca en Nutrició i Seguretat Alimentària (INSA·UB), Universitat de Barcelona (UB), Av. Prat de la Riba 171, 08921 Santa Coloma de Gramenet, Spain
- Xarxa d’Innovació Alimentària (XIA), C/Baldiri Reixac 4, 08028 Barcelona, Spain
| | - Anna Jofré
- Food Safety and Functionality Programme, Institute of Agrifood Research and Technology (IRTA), Finca Camps i Armet s/n, 17121 Monells, Spain; (A.J.); (S.B.-C.)
| | - Sara Bover-Cid
- Food Safety and Functionality Programme, Institute of Agrifood Research and Technology (IRTA), Finca Camps i Armet s/n, 17121 Monells, Spain; (A.J.); (S.B.-C.)
| | - M. Luz Latorre-Moratalla
- Departament de Nutrició, Ciències de l’Alimentació i Gastronomia, Facultat de Farmàcia i Ciències de l’Alimentació, Campus de l’Alimentació de Torribera, Universitat de Barcelona (UB), Av. Prat de la Riba 171, 08921 Santa Coloma de Gramenet, Spain; (S.H.-M.); (O.C.-B.); (M.L.L.-M.)
- Institut de Recerca en Nutrició i Seguretat Alimentària (INSA·UB), Universitat de Barcelona (UB), Av. Prat de la Riba 171, 08921 Santa Coloma de Gramenet, Spain
- Xarxa d’Innovació Alimentària (XIA), C/Baldiri Reixac 4, 08028 Barcelona, Spain
| | - M. Carmen Vidal-Carou
- Departament de Nutrició, Ciències de l’Alimentació i Gastronomia, Facultat de Farmàcia i Ciències de l’Alimentació, Campus de l’Alimentació de Torribera, Universitat de Barcelona (UB), Av. Prat de la Riba 171, 08921 Santa Coloma de Gramenet, Spain; (S.H.-M.); (O.C.-B.); (M.L.L.-M.)
- Institut de Recerca en Nutrició i Seguretat Alimentària (INSA·UB), Universitat de Barcelona (UB), Av. Prat de la Riba 171, 08921 Santa Coloma de Gramenet, Spain
- Xarxa d’Innovació Alimentària (XIA), C/Baldiri Reixac 4, 08028 Barcelona, Spain
- Correspondence: ; Tel.: +34-934-031-984
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