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Xin X, Nan M, Bi Y, Xue H, Zhang Y, Wang J, Lu Z. Effects of Aspergillus niger Infection on the Quality of Jujube and Ochratoxin A Cumulative Effect. Toxins (Basel) 2023; 15:406. [PMID: 37505675 PMCID: PMC10467135 DOI: 10.3390/toxins15070406] [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: 05/14/2023] [Revised: 06/10/2023] [Accepted: 06/19/2023] [Indexed: 07/29/2023] Open
Abstract
The jujube is one of the most popular fruits in China because of its delicious taste and high nutritional value. It has a long history of usage as an important food or traditional medicine. However, the jujube is easily infected by fungi, which causes economic losses and threatens human health. When the jujube was infected by Aspergillus niger (H1), the changes in nutritional qualities were determined, such as the content of total acid, vitamin C, reducing sugar, etc. In addition, the ability of A. niger (H1) to produce ochratoxin A (OTA) in different inoculation times and culture media was evaluated, and the content of OTA in jujubes was also analyzed. After jujubes were infected by A. niger (H1), the total acid, and vitamin C contents increased, while the total phenol content decreased, and the reducing sugar content increased after an initial decrease. Although A. niger (H1) infection caused the jujubes to rot and affected its quality, OTA had not been detected. This research provides a theoretical foundation for maximizing edible safety and evaluating the losses caused by fungal disease in jujubes.
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Affiliation(s)
- Xueyan Xin
- College of Science, Gansu Agricultural University, Lanzhou 730070, China; (X.X.); (J.W.); (Z.L.)
| | - Mina Nan
- College of Science, Gansu Agricultural University, Lanzhou 730070, China; (X.X.); (J.W.); (Z.L.)
- Basic Experiment Teaching Center, Gansu Agricultural University, Lanzhou 730070, China;
| | - Yang Bi
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China;
| | - Huali Xue
- College of Science, Gansu Agricultural University, Lanzhou 730070, China; (X.X.); (J.W.); (Z.L.)
| | - Yuan Zhang
- Basic Experiment Teaching Center, Gansu Agricultural University, Lanzhou 730070, China;
| | - Jiajie Wang
- College of Science, Gansu Agricultural University, Lanzhou 730070, China; (X.X.); (J.W.); (Z.L.)
| | - Zhiwei Lu
- College of Science, Gansu Agricultural University, Lanzhou 730070, China; (X.X.); (J.W.); (Z.L.)
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Long P, Rakariyatham K, Ho CT, Zhang L. Thearubigins: Formation, structure, health benefit and sensory property. Trends Food Sci Technol 2023. [DOI: 10.1016/j.tifs.2023.01.013] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
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Ahammed GJ, Li X. Hormonal regulation of health-promoting compounds in tea (Camellia sinensis L.). Plant Physiol Biochem 2022; 185:390-400. [PMID: 35785551 DOI: 10.1016/j.plaphy.2022.06.021] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/15/2022] [Revised: 06/15/2022] [Accepted: 06/19/2022] [Indexed: 06/15/2023]
Abstract
Tea is the most frequently consumed natural beverage across the world produced with the young leaves and shoots of the evergreen perennial plant Camellia sinensis (L.) O. Kuntze. The expanding global appeal of tea is partly attributed to its health-promoting benefits such as anti-inflammation, anti-cancer, anti-allergy, anti-hypertension, anti-obesity, and anti- SARS-CoV-2 activity. The many advantages of healthy tea intake are linked to its bioactive substances such as tea polyphenols, flavonoids (catechins), amino acids (theanine), alkaloids (caffeine), anthocyanins, proanthocyanidins, etc. that are produced through secondary metabolic pathways. Phytohormones regulate secondary metabolite biosynthesis in a variety of plants, including tea. There is a strong hormonal response in the biosynthesis of polyphenols, catechins, theanine and caffeine in tea under control and perturbed environmental conditions. In addition to the impact of preharvest plant hormone manipulation on green tea quality, changes in hormones of postharvest tea also regulate quality-related metabolites in tea. In this review, we discuss the health benefits of major tea constituents and the role of various plant hormones in improving the endogenous levels of these compounds for human health benefits. The fact that the ratio of tea polyphenols to amino acids and the concentrations of tea components are changed by environmental conditions, most notably by climate change-associated variables, the selection and usage of optimal hormone combinations may aid in sustaining tea quality, and thus can be beneficial to both consumers and producers.
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Affiliation(s)
- Golam Jalal Ahammed
- College of Horticulture and Plant Protection, Henan University of Science and Technology, Luoyang, 471023, PR China.
| | - Xin Li
- Key Laboratory of Tea Quality and Safety Control, Ministry of Agriculture and Rural Affairs, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, 310008, PR China.
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Chang Y, Shi X, He F, Wu T, Jiang L, Normakhamatov N, Sharipov A, Wang T, Wen M, Aisa HA. Valorization of Food Processing Waste to Produce Valuable Polyphenolics. J Agric Food Chem 2022; 70:8855-8870. [PMID: 35833703 DOI: 10.1021/acs.jafc.2c02655] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
Traditional incineration and landfill of food processing waste (FPW) have polluted the environment and underutilized valuable bioactive compounds, including polyphenols in food waste. As one of the most widely occurring compounds in the FPW, polyphenols possess high utilization value in many fields such as human health, energy, and environmental protection. Extracting polyphenols directly from FPW can maximize the value of polyphenols and avoid waste of resources. However, traditional polyphenol extraction methods mostly use the Soxhlet extraction, infiltration, and impregnation method, consuming a large amount of organic solvent and suffering from long extraction time and low extraction efficiency. Emerging green extraction methods such as supercritical fluid extraction, ultrasonic-assisted extraction, microwave-assisted extraction, and other methods can shorten the extraction time and improve the solvent extraction efficacy, resulting in the green and safe recovery of polyphenols from FPW. In this paper, the traditional treatment methods of FPW waste and the application of polyphenols in FPW are briefly reviewed, and the traditional extraction methods and emerging green extraction methods of polyphenols in FPW are compared to obtain insight into the start-of-the-art extraction approaches.
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Affiliation(s)
- Yuyin Chang
- China-UK Low Carbon College, Shanghai Jiao Tong University, Shanghai 201306, P.R. China
| | - Xiaoyu Shi
- School of Environmental Science and Engineering, Shanghai Jiao Tong University, Shanghai 201306, P.R. China
| | - Fei He
- Xinjiang Technical Institute of Physics and Chemistry, Chinese Academy of Sciences, Urumqi 830011, P.R. China
| | - Tao Wu
- Xinjiang Technical Institute of Physics and Chemistry, Chinese Academy of Sciences, Urumqi 830011, P.R. China
| | - Ling Jiang
- College of Food Science and Light Industry, Nanjing Tech University, Nanjing 210009, P.R. China
| | - Nodirali Normakhamatov
- Tashkent Pharmaceutical Institute, Ministry of the Health of Uzbekistan, Aybek Strasse 45, Tashkent 100015, Uzbekistan
| | - Avez Sharipov
- Tashkent Pharmaceutical Institute, Ministry of the Health of Uzbekistan, Aybek Strasse 45, Tashkent 100015, Uzbekistan
| | - Tianfu Wang
- China-UK Low Carbon College, Shanghai Jiao Tong University, Shanghai 201306, P.R. China
- School of Environmental Science and Engineering, Shanghai Jiao Tong University, Shanghai 201306, P.R. China
| | - Mingzhang Wen
- Frontiers Science Center for Synthetic Biology (Ministry of Education), Tianjin University, Tianjin 300072, P.R. China
| | - Haji Akber Aisa
- Xinjiang Technical Institute of Physics and Chemistry, Chinese Academy of Sciences, Urumqi 830011, P.R. China
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Qin C, Lian L, Xu W, Jiang Z, Wen M, Han Z, Zhang L. Comparison of the chemical composition and antioxidant, anti-inflammatory, α-amylase and α-glycosidase inhibitory activities of the supernatant and cream from black tea infusion. Food Funct 2022; 13:6139-6151. [PMID: 35579412 DOI: 10.1039/d2fo00707j] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Tea cream is a kind of turbid substance commonly existing in tea infusion and tea beverage upon cooling. Herein, a comparative study was conducted on the supernatant and cream from black tea infusion in terms of antioxidant, anti-inflammatory and enzyme inhibitory activities, and chemical composition. Ultraviolet-visible (UV-vis) spectrometry and high-performance liquid chromatography (HPLC) analysis showed that the contents of protein, polyphenols, theaflavins, thearubigins, theabrownins, and caffeine in cream were significantly higher than those in the supernatant. The contents of Al, Ca, Cu, and Fe elements in cream were higher than those in the supernatant. However, higher levels of monosaccharides and free amino acids were detected in the supernatant compared with cream. The ultra-performance liquid chromatography quadrupole time-of-flight mass spectrometry (UPLC-Q-TOF-MS) based metabolomics analysis revealed that the main marker compounds between the supernatant and the cream were organic acids, phenolic acids, and flavan-3-ols and their oxidation products, flavonol glycosides and amino acids. The cream showed better antioxidant and anti-inflammatory, as well as α-amylase and α-glycosidase inhibitory activities than the supernatant, because it contained higher contents of polyphenols than the supernatant. The present study expanded the new vision towards the cream of black tea infusion.
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Affiliation(s)
- Chunyin Qin
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, 230036, China.
| | - Li Lian
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, 230036, China.
| | - Wen Xu
- Key Laboratory of Quality Evaluation of Chinese Medicine of the Guangdong Provincial Medical Products Administration, the Second Clinical College, Guangzhou University of Chinese Medicine, Guangzhou, 510006, China.
| | - Zongde Jiang
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, 230036, China.
| | - Mingchun Wen
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, 230036, China.
| | - Zisheng Han
- Department of Food Science, Rutgers, The State University of New Jersey, New Brunswick, NJ 08901, USA
| | - Liang Zhang
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, 230036, China.
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Chiang S, Yang K, Wang S, Chen C. Enzymatic treatment in black tea manufacturing processing: Impact on bioactive compounds, quality, and bioactivities of black tea. Lebensm Wiss Technol 2022; 163:113560. [DOI: 10.1016/j.lwt.2022.113560] [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] [Indexed: 02/07/2023]
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Kong J, Yang X, Zuo X, Su X, Hu B, Liang X. High-quality instant black tea manufactured using fresh tea leaves by two-stage submerged enzymatic processing. Food Science and Human Wellness 2022. [DOI: 10.1016/j.fshw.2021.12.025] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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Ong CB, Annuar MSM. Cross-linked tannase-carbon nanotubes composite in elevating antioxidative potential of green tea extract. J Food Biochem 2021; 45:e13924. [PMID: 34490635 DOI: 10.1111/jfbc.13924] [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] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2021] [Revised: 08/21/2021] [Accepted: 08/26/2021] [Indexed: 11/26/2022]
Abstract
Multi-walled carbon nanotubes (MWCNT)-tannase composite was investigated as an immobilized biocatalyst on the basis of its facile preparation, low cost, and excellent aqueous dispersibility. Cross-linked tannase enzymes, obtained in the presence of glutaraldehyde, were composited with MWCNT via physical adsorption. Multiple techniques were applied to investigate, and corroborate the successful adsorption of cross-linked tannase onto the MWCNT structure. Green tea infusion extract post-treatment using the composite preparation showed elevated radical scavenging activities relative to the control. Green tea infusion extract exhibited a markedly reduced EC50 value on 2,2-diphenyl-1-picrylhydrazyl (DPPH) radicals following its treatment with the enzyme composite, which represents 20%-34% enhancement in its free radical scavenging capacity. Stoichiometry and number of reduced DPPH were determined and compared. The antioxidative potential of a widely consumed, health-beneficial green tea is elevated by the treatment with MWCNT-tannase composite. PRACTICAL APPLICATIONS: Cross-linked tannase enzymes were composited with pristine multi-walled carbon nanotubes via simple physical adsorption. The composite presents key advantages such as low specific volume compared to other well-known immobilization media, inert, facile enzyme composition, and ease of recovery for repeated use. The work demonstrated carbon nanotube prosthetic utility in the biotransformation of food-based health commodity sought after for its nutritional benefits. The approach is of both industrial- and agricultural importance, and is a promising and viable strategy to obtain a natural, functional food supplement for the multi-billion dollar well-being and health-related industries.
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Affiliation(s)
- Chong-Boon Ong
- Institute of Biological Sciences, Faculty of Science, Universiti Malaya, Kuala Lumpur, Malaysia.,School of Science and Psychology, Faculty of Arts and Science, International University of Malaya-Wales, Kuala Lumpur, Malaysia
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Govindarajan RK, Khanongnuch C, Mathivanan K, Shyu DJH, Sharma KP, De Mandal S. In-vitro biotransformation of tea using tannase produced by Enterobacter cloacae 41. J Food Sci Technol 2021; 58:3235-3242. [PMID: 34294986 DOI: 10.1007/s13197-021-05018-3] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/29/2021] [Accepted: 01/31/2021] [Indexed: 11/24/2022]
Abstract
Tannase is a widely used enzyme that improves the quality of tea by facilitating the release of water-soluble polyphenolic compounds, as well as reduces the formation of tea creams. The microbial tannase enzymes are often employed for tea biotransformation by hydrolyses esters of phenolic acids, including the gallated polyphenols found in blacks teas. The study was focused to investigate the tannase enzyme mediated biotransformation of black tea such as CTC-(Crush, tear, curl) & Kangra orthodox which are commonly used by the south Indian peoples. HPLC spectral analysis revealed that tannase treatment on tea cream formation (CTC & Kangra orthodox tea) allows the hydrolysis of the EGC, GA, ECG, and EGCG. A significant reduction in the formation of tea cream and increased antioxidant activity has been observed in the CTC (1.62 fold) and Kangra orthodox (1.55 fold). The results revealed that tannase treatment helps to improve the quality of black tea infusions with respect to cream formation, the intensity of colour, and sensory characteristics of tea. The result of this study indicates that E. cloacae 41 produced tannase can be used to improve the quality of both tea samples.
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Affiliation(s)
- Rasiravathanahalli Kaveriyappan Govindarajan
- Guangdong Province, Key Laboratory of Microbial Signals and Disease Control and Integrative Microbiology Research Center, South China Agricultural University, Guangzhou, 510642 People's Republic of China.,Division of Biotechnology, School of Agro-Industry, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai, 50100 Thailand
| | - Chartchai Khanongnuch
- Division of Biotechnology, School of Agro-Industry, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai, 50100 Thailand
| | - Krishnamurthy Mathivanan
- School of Mineral Processing and Bioengineering, Central South University, Changsha, 410083 People's Republic of China
| | - Douglas J H Shyu
- Functional Genomics Laboratory, Department of Biological Science and Technology, National Pingtung University of Science and Technology, Neipu, Pingtung 91201 Taiwan
| | - Kanti Prakash Sharma
- Department of Biosciences, Mody University of Science and Technology, Lakshmangah, Sikar, Rajasthan 332311 India
| | - Surajit De Mandal
- Laboratory of Bio-Pesticide Creation and Application of Guangdong Province, College of Agriculture, South China Agricultural University, Guangzhou, 510642 People's Republic of China
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Suhaimi H, Dailin DJ, Malek RA, Hanapi SZ, Ambehabati KK, Keat HC, Prakasham S, Elsayed EA, Misson M, El Enshasy H. Fungal Pectinases: Production and Applications in Food Industries. Fungal Biol 2021. [DOI: 10.1007/978-3-030-64406-2_6] [Citation(s) in RCA: 3] [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] [Indexed: 12/01/2022]
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Yuan B, Zhou S, Liu C, Zhang S, Li J, Liu A. Status of the application of exogenous enzyme technology for the development of natural plant resources. Bioprocess Biosyst Eng 2021; 44:429-42. [PMID: 33146790 DOI: 10.1007/s00449-020-02463-w] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2020] [Accepted: 10/16/2020] [Indexed: 10/23/2022]
Abstract
Exogenous enzymes are extraneous enzymes that are not intrinsic to the subject. The exogenous enzyme industry has been rapidly developing recently. Successful application of recombinant DNA amplification, high-efficiency expression, and immobilization technology to genetically engineered bacteria provides a rich source of enzymes. Amylase, cellulase, protease, pectinase, glycosidase, tannase, and polyphenol oxidase are among the most widely used such enzymes. Currently, the application of exogenous enzyme technology in the development of natural plant resources mainly focuses on improving the taste and flavor of the product, enriching the active ingredient contents, deriving and transforming the structure of a chosen compound, and enhancing the biological activity and utilization of the functional ingredient. In this review, we discuss the application status of exogenous enzyme technology for the development of natural plant resources using typical natural active ingredients from plant, such as resveratrol, steviosides, catechins, mogrosides, and ginsenosides, as examples, to provide basis for further exploitation and utilization of exogenous enzyme technology.
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Hou ZW, Wang YJ, Xu SS, Wei YM, Bao GH, Dai QY, Deng WW, Ning JM. Effects of dynamic and static withering technology on volatile and nonvolatile components of Keemun black tea using GC-MS and HPLC combined with chemometrics. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109547] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
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Shao Y, Zhang YH, Zhang F, Yang QM, Weng HF, Xiao Q, Xiao AF. Thermostable Tannase from Aspergillus Niger and Its Application in the Enzymatic Extraction of Green Tea. Molecules 2020; 25:E952. [PMID: 32093395 DOI: 10.3390/molecules25040952] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2020] [Revised: 02/17/2020] [Accepted: 02/18/2020] [Indexed: 12/11/2022] Open
Abstract
Tannase is widely used in tea beverage processing because of its ability to catalyze the hydrolysis of hydrolysable tannins or gallic acid esters and effectively improve the quality of tea extracts through enzymatic extraction. A new thermophilic tannase was cloned from Aspergillus niger FJ0118 and characterized. The tannase exhibited an optimal reaction temperature of 80 °C and retained 89.6% of the initial activity after incubation at 60 °C for 2 h. The enzymatic extraction of green tea at high temperature (70 °C) for a short time (40 min) was devised on the basis of the superior thermal stability of tannase. The enzymatic reaction significantly increased the total polyphenol content of green tea extract from 137 g·kg−1 to 291 g·kg−1. The enzymatic reaction effectively degraded the ester catechins into non-ester catechins compared with the water extraction method. Results suggested that the thermally stable tannase exhibited potential applications in the enzymatic extraction of green tea beverage.
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Nielsen E, Temporiti MEE, Cella R. Improvement of phytochemical production by plant cells and organ culture and by genetic engineering. Plant Cell Rep 2019; 38:1199-1215. [PMID: 31055622 DOI: 10.1007/s00299-019-02415-z] [Citation(s) in RCA: 25] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/22/2019] [Accepted: 04/25/2019] [Indexed: 06/09/2023]
Abstract
Plants display an amazing ability to synthesize a vast array of secondary metabolites that are an inexhaustible source of phytochemicals, bioactive molecules some of which impact the human health. Phytochemicals present in medicinal herbs and spices have long been used as natural remedies against illness. Plant tissue culture represents an alternative to whole plants as a source of phytochemicals. This approach spares agricultural land that can be used for producing food and other raw materials, thus favoring standardized phytochemical production regardless of climatic adversities and political events. Over the past 20 years, different strategies have been developed to increase the synthesis and the extraction of phytochemicals from tissue culture often obtaining remarkable results. Moreover, the availability of genomics and metabolomics tools, along with improved recombinant methods related to the ability to overexpress, silence or disrupt one or more genes of the pathway of interest promise to open new exciting possibilities of metabolic engineering. This review provides a general framework of the cellular and molecular tools developed so far to enhance the yield of phytochemicals. Additionally, some emerging topics such as the culture of cambial meristemoid cells, the selection of plant cell following the expression of genes encoding human target proteins, and the bioextraction of phytochemicals from plant material have been addressed. Altogether, the herein described techniques and results are expected to improve metabolic engineering tools aiming at improving the production of phytochemicals of pharmaceutical and nutraceutical interest.
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Affiliation(s)
- Erik Nielsen
- Department of Biology and Biotechnology, University of Pavia, Via Ferrata 9, 27100, Pavia, Italy.
| | | | - Rino Cella
- Department of Biology and Biotechnology, University of Pavia, Via Ferrata 9, 27100, Pavia, Italy
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Tian K, Wang J, Zhang Z, Cheng L, Jin P, Singh S, Prior BA, Wang Z. Enzymatic preparation of fructooligosaccharides-rich burdock syrup with enhanced antioxidative properties. ELECTRON J BIOTECHN 2019; 40:71-7. [DOI: 10.1016/j.ejbt.2019.04.009] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022] Open
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Gligor O, Mocan A, Moldovan C, Locatelli M, Crișan G, Ferreira IC. Enzyme-assisted extractions of polyphenols – A comprehensive review. Trends Food Sci Technol 2019; 88:302-15. [DOI: 10.1016/j.tifs.2019.03.029] [Citation(s) in RCA: 100] [Impact Index Per Article: 20.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Abstract
Cocoa beans and cocoa products contain considerable amounts of bioactive compounds. Harvesting cocoa fruit too early or too late may have effects on the phenolic and alkaloid concentrations of the cocoa powder. Fermentation, a primary processing used to transform cocoa beans to cocoa powder, may also influence the contents of bioactive compounds. In this study, proanthocyanidins, the major compounds in cocoa polyphenols, caffeine and theobromine of cocoa beans, were evaluated at different maturities at harvest, and with different fermentation durations, with and without the addition of a commercial enzyme, Pectinex® Ultra SP-L. The amounts of proanthocyanidins, caffeine and theobromine, and the antioxidant capacities of the unfermented cocoa beans increased as the fruits matured. The values ranged from 16.12-27.28 g catechin equivalents (CE)/100 g dry weight (DW); 99.66-173.61 mg/100 g DW; 556.39-948.84 mg/100 g DW; 23.23-26.32 mol Trolox equivalents (TE)/100 g DW, respectively. Prolonged fermentation with or without the addition of pectinase, from three to seven days, significantly reduced the amounts of these compounds present. Fermentation using the enzyme significantly reduced the proanthocyanidin content and antioxidant capacity of the cocoa powder, with the overall means decreasing from 8.93-4.93 g CE/100 g DW and from 15.81-12.95 g mol TE/100 g DW, respectively. Two-way ANOVA analyses showed that the proanthocyanidins, caffeine, theobromine contents and the antioxidant capacity of cocoa beans were strongly dependet to their stages of maturity, fermentation methods and fermentation duration.
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Affiliation(s)
- Yen K T Dang
- Food Technology Department, Biotechnology School, International University, Vietnam National University, HCMC, Quarter 6, Linh Trung Ward, Thu Duc District, Ho Chi Minh City, 70000, Vietnam
| | - Ha V H Nguyen
- Food Technology Department, Biotechnology School, International University, Vietnam National University, HCMC, Quarter 6, Linh Trung Ward, Thu Duc District, Ho Chi Minh City, 70000, Vietnam.
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Affiliation(s)
- Mayank Saxena
- Membrane Science & Separation Technology Division, CSIR-Central Salt & Marine Chemicals Research Institute (CSIR-CSMCRI), Council of Scientific & Industrial Research (CSIR), Bhavnagar, India
| | - Sanjay G. Chaudhri
- Membrane Science & Separation Technology Division, CSIR-Central Salt & Marine Chemicals Research Institute (CSIR-CSMCRI), Council of Scientific & Industrial Research (CSIR), Bhavnagar, India
| | - Arun K. Das
- Analytical and Environmental Science Division and Centralized Instrument Facility, CSIR-Central Salt & Marine Chemicals Research Institute (CSIR-CSMCRI), Council of Scientific & Industrial Research (CSIR), Bhavnagar, India
| | - Puyam S. Singh
- Membrane Science & Separation Technology Division, CSIR-Central Salt & Marine Chemicals Research Institute (CSIR-CSMCRI), Council of Scientific & Industrial Research (CSIR), Bhavnagar, India
| | - A. Bhattacharya
- Membrane Science & Separation Technology Division, CSIR-Central Salt & Marine Chemicals Research Institute (CSIR-CSMCRI), Council of Scientific & Industrial Research (CSIR), Bhavnagar, India
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22
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Tewari S, Dubey KK, Singhal RS. Evaluation and application of prebiotic and probiotic ingredients for development of ready to drink tea beverage. J Food Sci Technol 2018; 55:1525-1534. [PMID: 29606767 DOI: 10.1007/s13197-018-3070-9] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/15/2018] [Accepted: 02/12/2018] [Indexed: 01/19/2023]
Abstract
Ready-to-drink (RTD) ice tea is a ready prepared tea, produced from green and black tea originating from same plant Camellia sinensis. The objective of this study was to determine the effect of prebiotics [galacto-oligosaccharide (GOS), fructo-oligosaccharide (FOS), and inulin] or synbiotic ingredients (GOS, FOS, inulin, and Lactobacillus acidophilus) on the sensory properties and consumer acceptability of RTD. The quality of green tea extract (GTE) and black tea extract (BTE) was improved with pretreatment of cellulase and pectinase enzymes. The combined enzymatic extraction amplified total extractives up to 76% in GTE and 72% in BTE. Total polyphenol was found to be enhanced to 24% in GTE and 19% in BTE. GTE was further selected for development of RTD in two different formats; synbiotic RTD and prebiotic RTD premix and analyzed for sensory attributes (colour, aroma, taste, and acceptability). Synbiotic RTD was also evaluated for stability over a period of 28 days at 4 °C. Synbiotic RTD developed an unpleasant flavor and aroma during the shelf life. Premix format of RTD developed using spray drying was reconstituted and found to be functionally and sensorially acceptable.
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Affiliation(s)
- Shweta Tewari
- Food Engineering and Technology Department, Institute of Chemical Technology, Nathalal Parekh Marg, Matunga East, Mumbai, 400 019 India
| | - Kriti Kumari Dubey
- Food Engineering and Technology Department, Institute of Chemical Technology, Nathalal Parekh Marg, Matunga East, Mumbai, 400 019 India
| | - Rekha S Singhal
- Food Engineering and Technology Department, Institute of Chemical Technology, Nathalal Parekh Marg, Matunga East, Mumbai, 400 019 India
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Zhou M, Wu J, Wang T, Gao L, Yin H, Lü X. The purification and characterization of a novel alkali-stable pectate lyase produced by Bacillus subtilis PB1. World J Microbiol Biotechnol 2017; 33:190. [PMID: 28975516 DOI: 10.1007/s11274-017-2357-8] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [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: 03/19/2017] [Accepted: 09/23/2017] [Indexed: 10/18/2022]
Abstract
Pectinase is an important kind of enzyme with many industrial applications, among which pectinases produced by bacteria were scarce compared with fungal sources. In this study, a novel bacterium which produced extracellular pectinase was firstly isolated from flue-cured tobacco leaves and identified as Bacillus subtilis PB1 according to its 16S rRNA gene. The pectinolytic enzyme was purified by ammonium sulfate precipitation, ion-exchange and gel filtration chromatography, after which molecular weight was determined as 43.1 ± 0.5 kDa by SDS-PAGE. Peptide mass fingerprinting of the pectinase by MALDI-TOF MS showed that the purified enzyme shared homology with pectate lyase and was designated as BsPel-PB1. The optimal temperature for BsPel-PB1 was 50 °C. The optimal pH was pH 9.5 for BsPel-PB1 while it had a broad pH stability from 5 to 11. The values of K m and V max were 0.312 mg/mL and 1248 U/mL, respectively. Accordingly, the BsPel-PB1 was a novel alkaline pectate lyase which could find potential application as a commercial candidate in the pectinolytic related industries.
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Affiliation(s)
- Man Zhou
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi Province, China
| | - Jingli Wu
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi Province, China
| | - Tao Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi Province, China
| | - Lina Gao
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi Province, China
| | - Huijun Yin
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi Province, China
| | - Xin Lü
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi Province, China.
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Li J, Xiao Q, Huang Y, Ni H, Wu C, Xiao A. Tannase application in secondary enzymatic processing of inferior Tieguanyin oolong tea. ELECTRON J BIOTECHN 2017. [DOI: 10.1016/j.ejbt.2017.05.010] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022] Open
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Perera GAAR, Amarakoon AMT, Illeperuma DCK, Muthukumarana PKP. Effects of raw material on the chemical composition, organoleptic properties, antioxidant activity, physical properties and the yield of instant black tea. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2015.03.060] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Baik JH, Shin KS, Park Y, Yu KW, Suh HJ, Choi HS. Biotransformation of catechin and extraction of active polysaccharide from green tea leaves via simultaneous treatment with tannase and pectinase. J Sci Food Agric 2015; 95:2337-2344. [PMID: 25307474 DOI: 10.1002/jsfa.6955] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/30/2014] [Revised: 09/23/2014] [Accepted: 10/08/2014] [Indexed: 06/04/2023]
Abstract
BACKGROUND Green tea is a dietary source of bioactive compounds for human health. Enzymatic treatments induce the bioconversion of bioactive components, which can improve biological activities. In this study, we investigated the effect of simultaneous treatment with tannase and Rapidase on biotransformation of catechins and extraction of polysaccharide from green tea extract (GTE). RESULTS Tannase and pectinase treatments induced the biotransformation of catechins and altered tea polysaccharide () content. The addition of GTE to the enzyme reaction resulted in a significant increase in degallated catechins, including gallic acid, a product of the tannase reaction (314.5-4076.0 µg mL(-1)) and a reduction in epigallocatechin gallate (EGCG). Biotransformation of catechins improved the radical scavenging activity of GTE. Pectinase treatment led to change of TPS composition in GTE by hydrolyzing polysaccharides. In addition, pectinase-driven hydrolysis in polysaccharides significantly increased TPS-induced Interleukin 6 (IL-6) production in macrophages. In particular, treatment of Rapidase (TPS-Ra) led to the highest IL-6 production among TPS samples, similar to treatment of highly purified pectinase (TPS-GTE), a positive control. CONCLUSION Simultaneous processing with tannase and Rapidase can be an efficient method for the extraction of bioactive polysaccharides and biotransformation of catechins with enhanced radical scavenging activity from green tea.
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Affiliation(s)
| | - Kwang-Soon Shin
- Department of Food Science and Biotechnology, Kyonggi University, Suwon, 443-760, Republic of Korea
| | - Yooheon Park
- Department of Food and Nutrition, Korea University, Seoul, 136-703, Republic of Korea
| | - Kwang-Won Yu
- Department of Food and Nutrition, Korea National University of Transportation, Jeungpyeong, 368-701, Republic of Korea
| | - Hyung Joo Suh
- Department of Food and Nutrition, Korea University, Seoul, 136-703, Republic of Korea
| | - Hyeon-Son Choi
- Department of Food Science and Technology, Seoul Women's University, Seoul, 139-774, Republic of Korea
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Hu CJ, Gao Y, Liu Y, Zheng XQ, Ye JH, Liang YR, Lu JL. Studies on the mechanism of efficient extraction of tea components by aqueous ethanol. Food Chem 2015; 194:312-8. [PMID: 26471560 DOI: 10.1016/j.foodchem.2015.08.029] [Citation(s) in RCA: 40] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2015] [Revised: 07/09/2015] [Accepted: 08/10/2015] [Indexed: 11/28/2022]
Abstract
Effect of solvent on the extraction yield and its relevant mechanism have been studied in this paper. Compared with extraction by water, catechins and caffeine could be easily extracted from green tea by aqueous ethanol, but hardly at all by absolute ethanol. Results of the vacuum-assisted extraction, solubility determination of EGCG and caffeine, as well as swelling ratio analysis of the infused leaves, indicated that an excellent leaf-matrix-swelling effect and high solubility of tea components might be the key mechanisms for high extraction efficiency by the aqueous ethanol. These mechanisms were further confirmed by the pre-swelling extraction. This is a first report on the mechanism of efficient extraction by aqueous organic solvent. Application of pre-swelling extraction is also discussed.
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Affiliation(s)
- Ci-Jie Hu
- Zhejiang University Tea Research Institute, Hangzhou 310058, PR China
| | - Ying Gao
- Zhejiang University Tea Research Institute, Hangzhou 310058, PR China
| | - Yang Liu
- Zhejiang University Tea Research Institute, Hangzhou 310058, PR China
| | - Xin-Qiang Zheng
- Zhejiang University Tea Research Institute, Hangzhou 310058, PR China; Tea Industry Academy of Zhejiang University, Hangzhou 310058, PR China
| | - Jian-Hui Ye
- Zhejiang University Tea Research Institute, Hangzhou 310058, PR China
| | - Yue-Rong Liang
- Zhejiang University Tea Research Institute, Hangzhou 310058, PR China; Tea Industry Academy of Zhejiang University, Hangzhou 310058, PR China
| | - Jian-Liang Lu
- Zhejiang University Tea Research Institute, Hangzhou 310058, PR China.
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Coetzee G, Joubert E, van Zyl WH, Viljoen-bloom M. Improved extraction of phytochemicals from rooibos with enzyme treatment. Food and Bioproducts Processing 2014; 92:393-401. [DOI: 10.1016/j.fbp.2013.08.013] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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Hong Y, Jung EY, Park Y, Shin K, Kim TY, Yu K, Chang UJ, Suh HJ. Enzymatic Improvement in the Polyphenol Extractability and Antioxidant Activity of Green Tea Extracts. Biosci Biotechnol Biochem 2014; 77:22-9. [DOI: 10.1271/bbb.120373] [Citation(s) in RCA: 37] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
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Hong YH, Jung EY, Shin KS, Yu KW, Chang UJ, Suh HJ. Tannase-converted green tea catechins and their anti-wrinkle activity in humans. J Cosmet Dermatol 2014; 12:137-43. [PMID: 23725307 DOI: 10.1111/jocd.12038] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 01/15/2013] [Indexed: 01/09/2023]
Abstract
BACKGROUND This study was performed to investigate the anti-wrinkle effects of topical applications of green tea extract with high antioxidant activity by tannase treatment. Increases in gallic acid (GA), (-)-epigallocatechin (EGC), and (-)-epicatechin (EC) were observed in the green tea extract after tannase treatment. OBJECTIVES This study was performed to investigate the anti-wrinkle effects of topical applications of green tea extract exhibiting high antioxidant activity after tannase treatment. METHODS Subjects, randomly divided into two groups, received the application of either tannase-converted green tea extract (TGE) or normal green tea extract (NGE) on their crow's feet for 8 weeks. The anti-wrinkle effects were evaluated with two methods: (i) self-assessment; and (ii) average roughness of skin surface (R(a), R(z), and R(t) value) using skin replica and Skin-Visiometer SV 600. RESULTS The scavenging abilities of TGE against radicals were significantly higher compared to NGE. The evaluation of skin wrinkle index values after 8 weeks of treatment showed that reductions of R(a), R(z), and R(t) values in the TGE group were significantly greater than in the NGE group, which indicated that tannase treatment improved the anti-wrinkle effects of green tea extract. According to the overall ratings for wrinkle treatment by applying the formulations, most of the TGE group (63.60%) reported marked or moderate improvement in wrinkles compared with only 36.30% of the NGE group. CONCLUSION Tannase treatment can improve the antioxidant activity of green tea extract, conferring anti-wrinkle activities. These results suggest that TGE may have beneficial properties as an anti-wrinkle agent.
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Affiliation(s)
- Yang-Hee Hong
- Department of Food and Nutrition, Korea University, Seoul, Korea
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Joana Gil-Chávez G, Villa JA, Fernando Ayala-Zavala J, Basilio Heredia J, Sepulveda D, Yahia EM, González-Aguilar GA. Technologies for Extraction and Production of Bioactive Compounds to be Used as Nutraceuticals and Food Ingredients: An Overview. Compr Rev Food Sci Food Saf 2013. [DOI: 10.1111/1541-4337.12005] [Citation(s) in RCA: 419] [Impact Index Per Article: 38.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Affiliation(s)
- G. Joana Gil-Chávez
- Centro de Investigaci'on en Alimentaci'on y Desarrollo; A.C., Carretera a la Victoria km. 0.6; AP1735; Hermosillo 83000; Sonora; M'exico
| | - José A. Villa
- Centro de Investigaci'on en Alimentaci'on y Desarrollo; A.C., Carretera a la Victoria km. 0.6; AP1735; Hermosillo 83000; Sonora; M'exico
| | - J. Fernando Ayala-Zavala
- Centro de Investigaci'on en Alimentaci'on y Desarrollo; A.C., Carretera a la Victoria km. 0.6; AP1735; Hermosillo 83000; Sonora; M'exico
| | - J. Basilio Heredia
- Centro de Investigaci'on en Alimentaci'on y Desarrollo; A.C., AP 32-A; Culiac'an 80129; Sinaloa; M'exico
| | - David Sepulveda
- Centro de Investigaci'on en Alimentaci'on y Desarrollo; A.C., AP 781; Ciudad Cuauht'emoc 31570; Chihuahua; M'exico
| | - Elhadi M. Yahia
- Facultad de Ciencias Naturales; Univ. Aut'onoma de Quer'etaro; Quer'etaro 76230; Quer'etaro; M'exico
| | - Gustavo A. González-Aguilar
- Centro de Investigaci'on en Alimentaci'on y Desarrollo; A.C., Carretera a la Victoria km. 0.6; AP1735; Hermosillo 83000; Sonora; M'exico
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Palabhanvi B, Belur PD. Enhancing Gallic Acid Content in Green Tea Extract by Using Novel Cell-Associated Tannase of B
acillus massiliensis. J Food Biochem 2012. [DOI: 10.1111/jfbc.12003] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Basavaraj Palabhanvi
- Department of Chemical Engineering; National Institute of Technology Karnataka; Surathkal, Srinivasanagar Mangalore 575 025 India
| | - Prasanna D. Belur
- Department of Chemical Engineering; National Institute of Technology Karnataka; Surathkal, Srinivasanagar Mangalore 575 025 India
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RAGHUWANSHI SHAILENDRA, MISRA SWATI, SAXENA RAJENDRAKUMAR. ENZYMATIC TREATMENT OF BLACK TEA (CTC AND KANGRA ORTHODOX) USINGPENICILLIUM CHARLESIITANNASE TO IMPROVE THE QUALITY OF TEA. J FOOD PROCESS PRES 2012. [DOI: 10.1111/j.1745-4549.2012.00721.x] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Jana A, Maity C, Halder SK, Mondal KC, Pati BR, Mohapatra PKD. Tannase Production by Penicillium purpurogenum PAF6 in Solid State Fermentation of Tannin-Rich Plant Residues Following OVAT and RSM. Appl Biochem Biotechnol 2012; 167:1254-69. [DOI: 10.1007/s12010-012-9547-5] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/17/2011] [Accepted: 01/03/2012] [Indexed: 11/30/2022]
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Hong YH, Jung EY, Shin KS, Kim TY, Yu KW, Chang UJ, Suh HJ. Photoprotective effects of a formulation containing tannase-converted green tea extract against UVB-induced oxidative stress in hairless mice. Appl Biochem Biotechnol 2011; 166:165-75. [PMID: 22068688 DOI: 10.1007/s12010-011-9413-x] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2011] [Accepted: 10/18/2011] [Indexed: 01/21/2023]
Abstract
Ultraviolet B (UVB) irradiation may induce the acceleration of skin aging. The purpose of this study was to develop an effective formulation containing tannase-converted green tea extract (FTGE) to inhibit UVB-induced oxidative damage. Significant (p<0.05) prevention of the reduced form of glutathione (GSH) depletion was observed in mice treated with FTGE. The hydrogen peroxide levels of mice treated with FTGE were similar to those of UVB non-irradiated mice. No significant difference was observed between No UVB control and FTGE mice. Also, mice treated with FTGE had significant (p<0.05) decreases in thiobarbituric acid-reactive substance levels by lipid peroxidation compared with No UVB control mice. Our data suggest that this formulation may be effective in protecting skin from UVB photodamage.
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Affiliation(s)
- Yang-Hee Hong
- Research Institute of Health and Sciences, Korea University, Seoul, Republic of Korea
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