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Cui Y, Wu J, Zhang D, Li D, Zhang J, Li W, Wang C, Yuan C, Liu Z. Changes in chemical components and hepatoprotective effect of red Panax notoginseng processed by aspartic acid impregnation treatment. J Sci Food Agric 2024. [PMID: 38445528 DOI: 10.1002/jsfa.13440] [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] [Subscribe] [Scholar Register] [Received: 12/10/2023] [Revised: 02/28/2024] [Accepted: 03/06/2024] [Indexed: 03/07/2024]
Abstract
BACKGROUND Red Panax notoginseng (RPN) is one of the major processed products of P. notoginseng (PN), with more effective biological activities. However, the traditional processing method of RPN has some disadvantages, such as low conversion rate of ginsenosides and long processing time. RESULTS In this work, we developed a green, safe, and efficient approach for RPN processing by aspartic acid impregnation pretreatment. Our results showed that the optimized temperature, steaming time, and concentration of aspartic acid were 120 °C, 1 h, and 3% respectively. The original ginsenosides in PN treated by aspartic acid (Asp-PN) were completely converted to rare saponins at 120 °C within just 1 h. The concentration of the rare ginsenosides in Asp-PN was two times higher than that in untreated RPN. In addition, we examined the protective effect of RPN and Asp-PN on acetaminophen-induced liver injury in a mouse model. The results showed that Asp-PN has significantly more potent hepatoprotective action than the RPN. The hepatoprotection of Asp-PN in acetaminophen-induced hepatotoxicity may be due to its anti-oxidative stress, anti-apoptotic, and anti-inflammatory activities. CONCLUSION These results indicated that aspartic acid impregnation pretreatment may provide an effective method to shorten the steaming time, improve the conversion rate of ginsenosides, and enhance hepatoprotective activity of RPN. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Ying Cui
- College of Chinese Medicinal Materials, Jilin Agricultural University, Changchun, China
| | - Jianfa Wu
- College of Chinese Medicinal Materials, Jilin Agricultural University, Changchun, China
| | - Danli Zhang
- College of Chinese Medicinal Materials, Jilin Agricultural University, Changchun, China
| | - Dan Li
- College of Chinese Medicinal Materials, Jilin Agricultural University, Changchun, China
| | - Jing Zhang
- College of Chinese Medicinal Materials, Jilin Agricultural University, Changchun, China
- Jilin Provincial International Joint Research Center for the Development and Utilization of Authentic Medicinal Materials, Changchun, China
| | - Wei Li
- College of Chinese Medicinal Materials, Jilin Agricultural University, Changchun, China
- Jilin Provincial International Joint Research Center for the Development and Utilization of Authentic Medicinal Materials, Changchun, China
| | - Chongzhi Wang
- Tang Center for Herbal Medicine Research and The Pritzker School of Medicine, University of Chicago, Chicago, IL, USA
| | - Chunsu Yuan
- Tang Center for Herbal Medicine Research and The Pritzker School of Medicine, University of Chicago, Chicago, IL, USA
| | - Zhi Liu
- College of Chinese Medicinal Materials, Jilin Agricultural University, Changchun, China
- Jilin Provincial International Joint Research Center for the Development and Utilization of Authentic Medicinal Materials, Changchun, China
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Tiwari N, Santhiya D, Sharma JG. Significance of landfill microbial communities in biodegradation of polyethylene and nylon 6,6 microplastics. J Hazard Mater 2024; 462:132786. [PMID: 37871442 DOI: 10.1016/j.jhazmat.2023.132786] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [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: 08/20/2023] [Revised: 09/28/2023] [Accepted: 10/12/2023] [Indexed: 10/25/2023]
Abstract
Plastic pollution, particularly microplastics, poses a significant environmental challenge. This study aimed to address the urgent need for sustainable solutions to manage plastic waste. The degradation of polyethylene microplastics (PEMPs) and nylon 6,6 microplastics (NMPs) were investigated using bacterial culture isolates, isolated from a municipal landfill site and identified through 16 S rDNA as well as metagenomics techniques.The study demonstrated for the first time along with degradation mechanism. The isolates identified as Achromobacter xylosoxidans and mixed culture species in dominance of Pulmonis sp. were used to degrade PEMPs and NMPs. Achromobacter xylosoxidans reduced microplastic's dry weight by 26.7% (PEMPs) and 21.3% (NMPs) in 40 days, while the mixed culture achieved weight reductions of 19.3% (PEMPs) and 20% (NMPs). The release of enzymes, laccase and peroxidases revealed C-C bond cleavage and reduced polymer chain length. The thermal studies (TGA and DSC) revealed changes in the thermal stability and transition characteristics of microplastics. The structural alterations on PEMPs and NMPs were recorded by FTIR analysis. Byproducts such as alkanes, esters, aromatic compounds and carboxylic acids released were identified by GC-MS. These results suggest the effectiveness of bacterial isolates in degrading PEMPs and NMPs, with potential for sustainable plastic waste management solutions.
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Affiliation(s)
- Neha Tiwari
- Department of Biotechnology, Delhi Technological University, Delhi, India
| | - Deenan Santhiya
- Department of Applied Chemistry, Delhi Technological University, Delhi, India.
| | - Jai Gopal Sharma
- Department of Biotechnology, Delhi Technological University, Delhi, India
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Agrawal S, Khumlianlal J, Devi SI. Uncovering the Fungal Diversity and Biodeterioration Phenomenon on Archaeological Carvings of the Badami Cave Temples: A Microcosm Study. Life (Basel) 2023; 14:28. [PMID: 38255644 PMCID: PMC10820822 DOI: 10.3390/life14010028] [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: 11/09/2023] [Revised: 12/20/2023] [Accepted: 12/22/2023] [Indexed: 01/24/2024] Open
Abstract
The Badami Caves are a significant example of ancient Indian rock-cut architecture, dating back to the 6th century. These caves are situated in the Malaprabha River valley and are part of the candidate UNESCO World Heritage Site known as the "Evolution of Temple Architecture-Aihole-Badami-Pattadakal", which is considered to be the cradle of temple architecture in India. Our study aimed to investigate the diversity, distribution, and biodeterioration phenomena of the fungal communities present on the cave surfaces. The study also conducted a comprehensive analysis of fungal biodeterioration on the cave carvings. Utilizing specialized techniques, the dissolution of calcite, alterations in pH levels, and biomineralization capabilities of isolated fungal strains were monitored. Additionally, this study analyzed fungal acid production using high-performance liquid chromatography (HPLC). Our findings revealed that the major genera of fungi found on the cave surfaces included Acremonium, Curvularia, Cladosporium, Penicillium, and Aspergillus. These isolated fungi were observed to produce acids, leading to the dissolution of calcium carbonate and subsequent decrease in pH values. Notably, the dominant genus responsible for acid production and the promotion of biomineralization was Aspergillus. These discoveries provide valuable insight into the ecology and functions of fungi inhabiting stone surfaces, contributing to our understanding of how to preserve and protect sculptures from biodeterioration.
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Affiliation(s)
- Shivankar Agrawal
- Department of Phytochemistry, ICMR-National Institute of Traditional Medicine, Belagavi 590010, India
| | - Joshua Khumlianlal
- Institute of Bioresources and Sustainable Development (Department of Biotechnology, Government of India), Imphal 795001, India
| | - Sarangthem Indira Devi
- Institute of Bioresources and Sustainable Development (Department of Biotechnology, Government of India), Imphal 795001, India
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Dresler S, Strzemski M, Baczewska I, Koselski M, Hassanpouraghdam MB, Szczepanek D, Sowa I, Wójciak M, Hanaka A. Extraction of Isoflavones, Alpha-Hydroxy Acids, and Allantoin from Soybean Leaves-Optimization by a Mixture Design of the Experimental Method. Molecules 2023; 28:molecules28093963. [PMID: 37175385 PMCID: PMC10179801 DOI: 10.3390/molecules28093963] [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: 04/03/2023] [Revised: 04/27/2023] [Accepted: 05/04/2023] [Indexed: 05/15/2023] Open
Abstract
Soybeans are commonly known as a valuable source of biologically active compounds including isoflavones as well as allantoin and alpha-hydroxy acids. Since these compounds exhibit skin therapeutic effects, they are widely used in the cosmetic and pharmaceutical industries. The presented paper shows the optimization of three solvent systems (ethanol, water, and 1,3-propanediol) to increase the extraction efficiency of isoflavones (daidzin, genistin, 6″-O-malonyldaidzin, 6″-O-malonylglycitin, 6″-O-malonylgenistin), allantoin, and alpha-hydroxy acids (citric acid, malic acid) from soybean leaves. A simplex centroid mixture design for three solvents with interior points was applied for the experimental plan creation. Based on the obtained results of metabolite extraction yield in relation to solvent composition, polynomial regression models were developed. All models were significant, with predicted R-squared values between 0.77 and 0.99, while in all cases the model's lack of fit was not significant. The optimal mixture composition enabling the maximization of extraction efficiency was as follows: 32.9% ethanol, 53.9% water, and 13.3% propanediol (v/v/v). Such a mixture composition provided the extraction of 99%, 91%, 100%, 92%, 99%, 70%, 92%, and 69% of daidzin, genistin, 6″-O-malonyldaidzin, 6″-O-malonylglycitin, 6″-O-malonylgenistin, allantoin, citric acid, and malic acid, respectively. The solvent mixture composition developed provides a good extraction efficiency of the metabolites from soybean leaves and high antioxidant properties.
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Affiliation(s)
- Sławomir Dresler
- Department of Analytical Chemistry, Medical University of Lublin, Chodźki 4a, 20-093 Lublin, Poland
- Department of Plant Physiology and Biophysics, Institute of Biological Sciences, Maria Curie-Skłodowska University, Akademicka 19, 20-033 Lublin, Poland
| | - Maciej Strzemski
- Department of Analytical Chemistry, Medical University of Lublin, Chodźki 4a, 20-093 Lublin, Poland
| | - Izabela Baczewska
- Department of Analytical Chemistry, Medical University of Lublin, Chodźki 4a, 20-093 Lublin, Poland
| | - Mateusz Koselski
- Department of Plant Physiology and Biophysics, Institute of Biological Sciences, Maria Curie-Skłodowska University, Akademicka 19, 20-033 Lublin, Poland
| | | | - Dariusz Szczepanek
- Chair and Department of Neurosurgery and Paediatric Neurosurgery, Medical University of Lublin, 20-090 Lublin, Poland
| | - Ireneusz Sowa
- Department of Analytical Chemistry, Medical University of Lublin, Chodźki 4a, 20-093 Lublin, Poland
| | - Magdalena Wójciak
- Department of Analytical Chemistry, Medical University of Lublin, Chodźki 4a, 20-093 Lublin, Poland
| | - Agnieszka Hanaka
- Department of Plant Physiology and Biophysics, Institute of Biological Sciences, Maria Curie-Skłodowska University, Akademicka 19, 20-033 Lublin, Poland
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Han Y, Du J. A comparative study of the effect of bacteria and yeasts communities on inoculated and spontaneously fermented apple cider. Food Microbiol 2023; 111:104195. [PMID: 36681399 DOI: 10.1016/j.fm.2022.104195] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [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: 06/09/2022] [Revised: 10/26/2022] [Accepted: 11/24/2022] [Indexed: 11/27/2022]
Abstract
Understanding bacteria and yeasts communities can reduce unpredictable changes of apple cider. In this study, apple juice inoculated with Saccharomyces cerevisiae WET 136 and fermented spontaneously were compared, the relationships of bacteria, yeasts, organic acids, and volatiles were analyzed. Results showed that microbial diversity affected the fermentation, organic acids and volatiles in apple ciders. In the first four spontaneous fermentation days, LAB (lactic acid bacteria) multiplied and reached 7.89 lg CFU/mL, and then triggered malolactic fermentation (MLF), leading to malic acid decreased by 3880.52 mg/L and lactic acid increased by 4787.55 mg/L. The citric, succinic and fumaric acids content was 2171.14, 701.51 and 8.06 mg/L lower than that in inoculated cider, respectively. Although the yeasts multiplied during spontaneous fermentation, it did not reach 7.50 lg CFU/mL until the 5th day, which led to a long lag period, as well as later and lower production of acetaldehyde and higher alcohols. The inoculated yeast inhibited LAB, acetic acid bacteria, Rahnella, and non-Saccharomyces. Yeasts were the key to produce citric acid, acetaldehyde and 3-methyl-1-butanol in apple cider; while bacteria were closely related to the formation of lactic acid, acetic acid and ethyl acetate. It suggested that low higher alcohols and acetaldehyde can be realized by selecting yeasts, and Leuconostoc pseudomesenteroides can work as candidate to reduce L-malic and citric acids in apple cider.
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Affiliation(s)
- Yingying Han
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, 271018, China
| | - Jinhua Du
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, 271018, China.
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Dursun A, Güler Z. Elution Conditions for Effective Separation on an Aged Sulfonated Polystyrene-Divinylbenzene (SPD) Column of Organic Acids from Meat. FOOD ANAL METHOD 2023. [DOI: 10.1007/s12161-023-02448-x] [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: 01/21/2023]
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Cho CW, Rustam R, Gao D, Kim HM, Kang JS. Characterization of the Bioactive Components in Aronia melanocarpa (Black Chokeberry) Fruit Extracts and Purified Fractions by Spectrophotometry and High-Performance Liquid Chromatography (HPLC). ANAL LETT 2023. [DOI: 10.1080/00032719.2023.2164893] [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: 01/11/2023]
Affiliation(s)
- Chong Woon Cho
- College of Pharmacy, Chungnam National University, Daejeon, Republic of Korea
| | - Rustamov Rustam
- College of Pharmacy, Chungnam National University, Daejeon, Republic of Korea
| | - Dan Gao
- College of Pharmacy, Chungnam National University, Daejeon, Republic of Korea
| | - Hyung Min Kim
- College of Pharmacy, Chungnam National University, Daejeon, Republic of Korea
| | - Jong Seong Kang
- College of Pharmacy, Chungnam National University, Daejeon, Republic of Korea
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Huang Y, Zhong M, Mu S, Han Y, Shi Y, Li X, Li D. Assessment of the contributions of Saccharomyces cerevisiae, Hansenula sp. and Pichia kudriavzevii to volatile organic compounds and sensory characteristics of waxy rice wine. Eur Food Res Technol 2022. [DOI: 10.1007/s00217-022-04165-x] [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: 12/07/2022]
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Wu MC, Wu CY, Klaithin K, Tiong KK, Peng CC. Effect of harvest time span on physicochemical properties, antioxidant, antimicrobial, and anti-inflammatory activities of Meliponinae honey. J Sci Food Agric 2022; 102:5750-5758. [PMID: 35396746 DOI: 10.1002/jsfa.11924] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/01/2021] [Revised: 01/09/2022] [Accepted: 04/09/2022] [Indexed: 06/14/2023]
Abstract
BACKGROUND The maturity of honey has a great impact on its quality and contents. Additionally, stingless bee honey contains high moisture, which allows microorganisms to survive and ferment, contributing to honey's variable flavor and physicochemical properties. Therefore, there is a need for better quality control of the honey process, especially the harvest time of honey. RESULTS We gathered honey from the nest of stingless bees Heterotrigona itama and Tetrigona binghami over different time periods, i.e. 15, 30, and 45 days. The results show harvest time considerably affects the physicochemical properties, antioxidant activity, and antimicrobial activity of honey. Good antioxidant activity and antimicrobial activity can be found in honey produced from a longer harvest time. Compared with 15-day harvest time, at 30- or 45-day harvest time water, trehalulose, and protein content and total acidity increased, and the content of reducing sugars, fructose and glucose, and pH values, decreased in both types of honey. Moreover, compared with 15-day harvest time, the sum of six organic acids in the 45-day honey of H. itama fluctuated between 2.78 to 4.12 g 100 g-1 and in the 45-day honey of T. binghami increased from 1.66 to 3.61 g 100 g-1 , respectively. CONCLUSION Honey harvest time had a significant effect on the physicochemical properties, antioxidant activity, and antimicrobial activity of stingless bee honey (H. itama or T. binghami). This study provides a reference for beekeepers to adjust harvest time to obtain honey with suitable physicochemical parameters. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Ming-Cheng Wu
- Department of Entomology, College of Agriculture and Natural Resources, National Chung Hsing University, Taichung, Taiwan
| | - Cheng-Yin Wu
- Department of Biotechnology, National Formosa University, Huwei, Yunlin, Taiwan
| | - Kanokwan Klaithin
- Department of Entomology, College of Agriculture and Natural Resources, National Chung Hsing University, Taichung, Taiwan
| | | | - Chi-Chung Peng
- Department of Biotechnology, National Formosa University, Huwei, Yunlin, Taiwan
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Kasemsumran S, Boondaeng A, Ngowsuwan K, Jungtheerapanich S, Apiwatanapiwat W, Janchai P, Vaithanomsat P. Mid-infrared and near-infrared spectroscopies to classify improper fermentation of pineapple wine. Chem Pap . [DOI: 10.1007/s11696-022-02472-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Bartella L, Bouza M, Rocío-bautista P, Di Donna L, García-reyes JF, Molina-díaz A. Direct wine profiling by mass spectrometry (MS): A comparison of different ambient MS approaches. Microchem J 2022; 179:107479. [DOI: 10.1016/j.microc.2022.107479] [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: 11/17/2022]
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Li T, Xu L, Yan Q, Liu J, Jiang Z. Sucrose-free hawthorn leathers formulated with fructooligosaccharides and xylooligosaccharides ameliorate high-fat diet induced inflammation, glucose and lipid metabolism in liver of mice. Food Science and Human Wellness 2022. [DOI: 10.1016/j.fshw.2022.03.033] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Han Y, Du J, Wang Y. Effect of bentonite and calcium chloride on apple wine. J Sci Food Agric 2022; 102:425-433. [PMID: 34143901 DOI: 10.1002/jsfa.11373] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/03/2021] [Revised: 03/23/2021] [Accepted: 06/18/2021] [Indexed: 06/12/2023]
Abstract
BACKGROUND Apple wine is a popular alcoholic beverage for its nutrition and fresh taste. However, the methanol existing in apple wine restricts its quality. Unfortunately, there are no methods to reduce the methanol content in fruit wine. To this end, bentonite (B), calcium chloride (CC) and their combination (B&CC) were added into apple juice in this study. The treated juice (0) and supernatant obtained by standing the juice at 25 °C for 24 h were fermented at 25 °C and 10 °C, respectively. RESULTS Bentonite was an excellent methanol interrupter, a pectin retainer and a wine quality defender both at 25 and 10 °C. The lowest methanol content of 1.41 mg L-1 and higher pectin content of 84.74 mg L-1 were reached in the finished wine by B0 at 10 °C. Calcium chloride decreased pectin content, elevated methanol content and changed the profile of individual organic acids. In fact, the wine by B&CC0 at 25 °C showed dramatic changes in individual organic acids. The content of l-malic acid and succinic acid was only 2.22% and 6.29% of the control, respectively, while the lactic acid content was 17.72 times that of the control. CONCLUSIONS It is suggested that B0 and fermented at 10 °C was the most effective way to decrease methanol content, retain pectin content and defend wine quality. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Yingying Han
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, China
| | - Jinhua Du
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, China
| | - Yan Wang
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, China
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Han Y, Du J, Song Z. Effects of the yeast endogenous β-glucosidase on hawthorn (Crataegus pinnatifida Bunge) wine ethyl carbamate and volatile compounds. J Food Compost Anal 2021. [DOI: 10.1016/j.jfca.2021.104084] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
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Çınar O, Duman O, Tunç S. Optimization and Validation of a New HPLC Method for the Determination of Asparagine Active Ingredient in Asparagus lycicus and Phytochemical Characterization of Endemic Asparagus lycicus Specie. FOOD ANAL METHOD 2021. [DOI: 10.1007/s12161-021-02017-0] [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: 11/28/2022]
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Adeoye AO, Lateef A. Biotechnological valorization of cashew apple juice for the production of citric acid by a local strain of Aspergillus niger LCFS 5. J Genet Eng Biotechnol 2021; 19:137. [PMID: 34533689 PMCID: PMC8448800 DOI: 10.1186/s43141-021-00232-0] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/28/2021] [Accepted: 08/21/2021] [Indexed: 01/22/2023]
Abstract
Background This work investigates the production of citric acid from cashew apple juice, an abundant waste in the processing of cashew, using a local strain of Aspergillus niger and the application of the citric acid as a coagulant for the production of soy cheese. Fungal isolates were obtained from a cashew plantation in Ogbomoso, Nigeria, using potato dextrose agar. Further screening was undertaken to determine the qualitative strength of acid production by the fungi on Czapek-Dox agar supplemented with bromocresol green, with the development of yellow zone taken as an indication of citric acid production. Thereafter, the best producing strain was cultivated in a cashew apple juice medium. Results Out of 150 fungal isolates generated from the cashew plantation, 92 (61.3%), 44 (29.3%) and 14 (9.3%) were obtained from cashew fruits, soil and cashew tree surfaces, respectively. Different strains of fungi isolated include Aspergillus niger, A. flavus, A. foetidus, A. heteromorphus, A. nidulans and A. viridinutans. The isolates produced yellow zonation of 0.4–5.5 cm on modified Czapek-Dox agar; the highest was observed for a strain of A. niger LCFS 5, which was identified using molecular tools. In the formulated cashew apple juice medium, the citric acid yield of LCFS 5 ranged 16.0–92.8 g/l with the peak obtained on the 10th day of fermentation. The citric acid produced was recovered using the double precipitation method with Ca(OH)2 and H2SO4 having ≈ 70% purity of citric acid on HPLC. The citric acid acted as a coagulant to produce soy cheese with 66.67% acceptability by panelists. Conclusion This work has extended the frontiers of valorization of cashew waste by a strain of A. niger to produce citric acid in high yield, with potential application in food industries.
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Affiliation(s)
- Adekunle Olusegun Adeoye
- Department of Food Science, Ladoke Akintola University of Technology, PMB, 4000, Ogbomoso, Nigeria
| | - Agbaje Lateef
- Laboratory of Industrial Microbiology and Nanobiotechnology, Department of Pure and Applied Biology, Ladoke Akintola University of Technology, PMB, 4000, Ogbomoso, Nigeria.
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Huang YH, Chen YH, Chen JH, Hsu PS, Wu TH, Lin CF, Peng CC, Wu MC. A potential probiotic Leuconostoc mesenteroides TBE-8 for honey bee. Sci Rep 2021; 11:18466. [PMID: 34531482 PMCID: PMC8446051 DOI: 10.1038/s41598-021-97950-9] [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] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2021] [Accepted: 09/01/2021] [Indexed: 11/21/2022] Open
Abstract
An isolated bacterium TBE-8, was identified as Leuconostoc mesenteroides according to the sequences of 16S rDNA and the 16S-23S rDNA intergenic spacer region. The probiotic properties of the L. mesenteroides TBE-8 strain were characterized and revealed that TBE-8 could utilize various carbohydrates, exhibited high tolerance to sucrose's osmotic pressure and acidic conditions, and could mitigate the impact of the bee pathogen Paenibacillus larvae. In addition, we found that the TBE-8 broth increased the expression of the nutrition-related genes major royal jelly protein 1 and vitellogenin in bees by approximately 1400- and 20-fold, respectively. The expression of genes encoding two antibacterial peptides, hymenoptaecin and apidaecin, in the bee abdomen was significantly increased by 17- and 7-fold in bees fed with the TBE-8 fermented broth. Furthermore, we fed four-frame bee colonies with 50% sucrose syrup containing TBE-8 and can detect the presence of approximately 2 × 106 16S rDNA copies of TBE-8 in the guts of all bees in 24 h, and the retention of TBE-8 in the bee gut for at least 5 days. These findings indicate that the L. mesenteroides TBE-8 has high potential as a bee probiotic and could enhance the health of bee colonies.
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Affiliation(s)
- Yu-Han Huang
- Department of Entomology, College of Agriculture and Natural Resources, National Chung Hsing University, Taichung, Taiwan
| | - Yu-Hsin Chen
- Department of Entomology, College of Agriculture and Natural Resources, National Chung Hsing University, Taichung, Taiwan
| | - Jui-Hung Chen
- Department of Entomology, College of Agriculture and Natural Resources, National Chung Hsing University, Taichung, Taiwan
| | - Pei-Shou Hsu
- Department of Entomology, College of Agriculture and Natural Resources, National Chung Hsing University, Taichung, Taiwan
- Miaoli District Agricultural Research and Extension Station, Council of Agriculture, Executive Yuan, Miaoli, Taiwan
| | - Tzu-Hsien Wu
- Department of Entomology, College of Agriculture and Natural Resources, National Chung Hsing University, Taichung, Taiwan
- Miaoli District Agricultural Research and Extension Station, Council of Agriculture, Executive Yuan, Miaoli, Taiwan
| | - Chuen-Fu Lin
- Department of Veterinary Medicine, National Pingtung University of Science and Technology, Pingtung, Taiwan
| | - Chi-Chung Peng
- Department of Biotechnology, National Formosa University, Yunlin, Taiwan
| | - Ming-Cheng Wu
- Department of Entomology, College of Agriculture and Natural Resources, National Chung Hsing University, Taichung, Taiwan.
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18
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Özdemir GB, Özdemir N, Ertekin-Filiz B, Gökırmaklı Ç, Kök-Taş T, Budak NH. Volatile aroma compounds and bioactive compounds of hawthorn vinegar produced from hawthorn fruit (Crataegus tanacetifolia (lam.) pers.). J Food Biochem 2021; 46:e13676. [PMID: 33650149 DOI: 10.1111/jfbc.13676] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2020] [Revised: 01/16/2021] [Accepted: 02/14/2021] [Indexed: 11/30/2022]
Abstract
This study was aimed to produce of hawthorn vinegar to increase the usage area and consumability of the hawthorn fruit and benefit from its functional properties, and to reveal some bioactive compounds, occurred during vinegar production, the functional properties and the volatile compounds (VC). The results showed that the gallic acid was a prominent phenolic substance in both wine and vinegar, followed by the chlorogenic acid. The prominent VACs of the hawthorn vinegar were acetic acid, phenylacetic acid, acetoin, then, respectively, pentanoic acid, benzoic acid, (E)-isoeugenol, 2-cyclohexenone, propanoic acid, chavicol, and diethyl succinate. Within this study, hawthorn vinegar was produced as a new product that had a favorable volatile aroma compound profile and phenolic compounds with high bioactivity. Hawthorn vinegar that shown as an alternative way for the use of hawthorn fruit, its of whose functional and aromatic aspect was first revealed in detail. PRACTICAL APPLICATIONS: Hawthorn is a seasonal fruit, which has potential to be economically important. It has rich bioactive compounds known to have a positive effect on health. However, organoleptic properties (astringent, grainy texture, etc.) of fresh hawthorn fruit are not be mostly liked among most of the consumers. This situation prevents benefiting from the positive effect of hawthorn fruit. For this reason, in this study, it was aimed to produce the hawthorn vinegar, which economically more valuable and also, more functional than fresh hawthorn fruit. According to the results of the present study, organoleptic, functional, and economic values of the hawthorn fruit were improved with the hawthorn vinegar produced in result of the fermentation process. So, it has been considered that this study is beneficial for consumers, scientist or food industry professionals as it guides to transform a low-economic food product to highly economic and functional food product.
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Affiliation(s)
- Gülce Buket Özdemir
- Department of Food Engineering, Faculty of Engineering, Suleyman Demirel University, Isparta, Turkey
| | - Nilgün Özdemir
- Department of Food Engineering, Faculty of Engineering, Ondokuz Mayis University, Samsun, Turkey
| | - Bilge Ertekin-Filiz
- Department of Food Engineering, Faculty of Engineering, Suleyman Demirel University, Isparta, Turkey
| | - Çağlar Gökırmaklı
- Department of Food Engineering, Faculty of Engineering, Suleyman Demirel University, Isparta, Turkey
| | - Tuğba Kök-Taş
- Department of Food Engineering, Faculty of Engineering, Suleyman Demirel University, Isparta, Turkey
| | - Nilgün H Budak
- Department of Food Processing, Egirdir Vocational School, Isparta University of Applied Science, Isparta, Turkey
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19
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Mao S, Liu X, Gao X, Zhu Z, Sun D, Lu F, Qin HM. Design of an efficient whole-cell biocatalyst for the production of hydroxyarginine based on a multi-enzyme cascade. Bioresour Technol 2020; 318:124261. [PMID: 33099094 DOI: 10.1016/j.biortech.2020.124261] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/01/2020] [Revised: 10/09/2020] [Accepted: 10/10/2020] [Indexed: 06/11/2023]
Abstract
3-Hydroxyarginine (3-OH-Arg) is an important intermediate for the synthesis of viomycin, an important antibiotic for the clinical treatment of tuberculosis. An efficient strategy for 3-OH-Arg production based on protein engineering and recombinant whole-cell biocatalysis was demonstrated for the first time. To avoid challenging product separation due to the generation of α-ketoglutarate (α-KG) in the system, the molar ratio of the substrates L-Arg and L-Glu was optimized to ensure the efficient production of 3-OH-Arg as well as the complete consumption of α-KG. Through the establishment of a fed-batch process, 3-OH-Arg and succinic acid (SA) production reached to 9.9 g/L and 5.98 g/L after 36 h of reaction under the optimized conditions. This is the highest biosynthetic yield of 3-OH-Arg achieved to date, potentially offering a promising strategy for commercial production of hydroxylated amino acids.
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Affiliation(s)
- Shuhong Mao
- Key Laboratory of Industrial Fermentation Microbiology of the Ministry of Education, Tianjin Key Laboratory of Industrial Microbiology, College of Biotechnology, Tianjin University of Science and Technology, National Engineering Laboratory for Industrial Enzymes, Tianjin 300457, PR China
| | - Xin Liu
- Key Laboratory of Industrial Fermentation Microbiology of the Ministry of Education, Tianjin Key Laboratory of Industrial Microbiology, College of Biotechnology, Tianjin University of Science and Technology, National Engineering Laboratory for Industrial Enzymes, Tianjin 300457, PR China
| | - Xin Gao
- Key Laboratory of Industrial Fermentation Microbiology of the Ministry of Education, Tianjin Key Laboratory of Industrial Microbiology, College of Biotechnology, Tianjin University of Science and Technology, National Engineering Laboratory for Industrial Enzymes, Tianjin 300457, PR China
| | - Zhangliang Zhu
- Key Laboratory of Industrial Fermentation Microbiology of the Ministry of Education, Tianjin Key Laboratory of Industrial Microbiology, College of Biotechnology, Tianjin University of Science and Technology, National Engineering Laboratory for Industrial Enzymes, Tianjin 300457, PR China
| | - Dengyue Sun
- College of Bioengineering, Qilu University of Technology, Jinan 250100, PR China
| | - Fuping Lu
- Key Laboratory of Industrial Fermentation Microbiology of the Ministry of Education, Tianjin Key Laboratory of Industrial Microbiology, College of Biotechnology, Tianjin University of Science and Technology, National Engineering Laboratory for Industrial Enzymes, Tianjin 300457, PR China.
| | - Hui-Min Qin
- Key Laboratory of Industrial Fermentation Microbiology of the Ministry of Education, Tianjin Key Laboratory of Industrial Microbiology, College of Biotechnology, Tianjin University of Science and Technology, National Engineering Laboratory for Industrial Enzymes, Tianjin 300457, PR China.
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20
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Zhao Y, Huang ZH, Zhou HM, Zhu KX, Guo XN, Peng W. Inhibition of hexose oxidase on the dark spots in fresh wet noodle sheets: A feasible prevention of dark spots. Food Chem 2020; 339:128021. [PMID: 33152859 DOI: 10.1016/j.foodchem.2020.128021] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [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: 03/31/2020] [Revised: 08/03/2020] [Accepted: 09/02/2020] [Indexed: 11/15/2022]
Abstract
Hexose oxidase was a feasible prevention for the dark spots in the fresh wet noodle sheets (FWNS). The chemical mechanism that hexose oxidase recucing the melanins of dark spots was discussed basis on the UPLC-TOF-MS analysis of the polyphenol oxidase (PPO)-catechol system. In the process of PPO browning, hexose oxidase catalyzed the oxidation of o-benzoquinone derivatives and their oligomers, hindering the formation of melanins. Hexose oxidase was efficient in FWNS with low ash content when water addition was 24%~44% or pH range was 4 ~ 7.5. Hexose oxidase could inhubit dark spots in the presence of 10 metal ions. The recommended addition amount was 40 ~ 60 ppm, by which the dark spots could be compolitely inhibited. Hexose oxidase was also suitable for wholewheat and oat FWNS, ΔL6d of wholewheat and oat FWNS were reduced by 4 and 7.98, respectively.
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Affiliation(s)
- Yang Zhao
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, People's Republic of China
| | - Ze-Hua Huang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, People's Republic of China; College of Food Science and Technology, Henan University of Technology, 100 Lianhua Street, Hi-tech Development Zone, Zhengzhou, Henan 450001, People's Republic of China
| | - Hui-Ming Zhou
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, People's Republic of China.
| | - Ke-Xue Zhu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, People's Republic of China
| | - Xiao-Na Guo
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, People's Republic of China
| | - Wei Peng
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, People's Republic of China
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21
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Liu J, Yang W, Lv Z, Liu H, Zhang C, Jiao Z. Effects of different pretreatments on physicochemical properties and phenolic compounds of hawthorn wine. CyTA - Journal of Food 2020. [DOI: 10.1080/19476337.2020.1791962] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
Affiliation(s)
- Jiechao Liu
- Zhengzhou Fruit Research Institute, Chinese Academy of Agricultural Sciences, Zhengzhou, China
| | - Wenbo Yang
- Zhengzhou Fruit Research Institute, Chinese Academy of Agricultural Sciences, Zhengzhou, China
| | - Zhenzhen Lv
- Zhengzhou Fruit Research Institute, Chinese Academy of Agricultural Sciences, Zhengzhou, China
| | - Hui Liu
- Zhengzhou Fruit Research Institute, Chinese Academy of Agricultural Sciences, Zhengzhou, China
| | - Chunling Zhang
- Zhengzhou Fruit Research Institute, Chinese Academy of Agricultural Sciences, Zhengzhou, China
| | - Zhonggao Jiao
- Zhengzhou Fruit Research Institute, Chinese Academy of Agricultural Sciences, Zhengzhou, China
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22
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Unban K, Khatthongngam N, Pattananandecha T, Saenjum C, Shetty K, Khanongnuch C. Microbial Community Dynamics During the Non-filamentous Fungi Growth-Based Fermentation Process of Miang, a Traditional Fermented Tea of North Thailand and Their Product Characterizations. Front Microbiol 2020; 11:1515. [PMID: 32765442 PMCID: PMC7381199 DOI: 10.3389/fmicb.2020.01515] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [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: 03/02/2020] [Accepted: 06/10/2020] [Indexed: 01/09/2023] Open
Abstract
Miang, a traditional fermented tea leaf (Camellia sinensis var. assamica) consumed in northern Thailand, was simulated in laboratory conditions using non-filamentous fungi process (NFP) and microbial community was periodically investigated for over 6 months of fermentation by both culture-dependent and -independent techniques. The viable cell numbers of lactic acid bacteria (LAB), yeast, and Bacillus enumerated by the culture-dependent technique markedly surged over 3 days of initial fermentation and then smoothly declined by the end of fermentation. LAB were found as the main microbial population throughout the fermentation period followed by yeast and Bacillus. High-throughput sequencing of microbial community during fermentation revealed that Firmicutes (86.9-96.0%) and Proteobacteria (4.0-12.4%) were the dominant bacterial phyla, whereas Ascomycota was found to be the main fungal phylum with an abundance of over 99% in the fungal community. The dominant bacterial family was Lactobacillaceae (39.7-79.5%) followed by Acetobacteraceae, Enterobacteriaceae, Bacillaceae, Aeromonadaceae, Staphylococcaceae, Moraxellaceae, Clostridiaceae, Exiguobacteraceae, Streptococcaceae, and Halomonadaceae. Meanwhile, the main fungal family was incertae sedis Saccharomycetales (75.6-90.5%) followed by Pichiaceae, Pleosporaceae, Botryosphaeriaceae, Davidiellaceae, Mycosphaerellaceae, and Saccharomycodaceae. In addition, Lactobacillus (29.2-77.2%) and Acetobacter (3.8-22.8%), and the unicellular fungi, Candida (72.5-89.0%) and Pichia (8.1-14.9%), were the predominant genera during the fermentation process. The profiles of physical and chemical properties such as Miang texture, pH, organic acids, polysaccharide-degrading enzyme activities, and bioactive compounds have rationally indicated the microbial fermentation involvement. β-Mannanase and pectinase were assumed to be the key microbial enzymes involved in the Miang fermentation process. Total tannin and total polyphenol contents were relatively proportional to the antioxidant activity. Lactic acid and butyric acid reached maximum of 50.9 and 48.9 mg/g dry weight (dw) at 9 and 63 days of fermentation, respectively. This study provided essential information for deeper understanding of the Miang fermentation process based on the chemical and biological changes during production.
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Affiliation(s)
- Kridsada Unban
- Division of Biotechnology, School of Agro-Industry, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai, Thailand
| | - Nuttapong Khatthongngam
- Division of Biotechnology, School of Agro-Industry, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai, Thailand
| | - Thanawat Pattananandecha
- Department of Pharmaceutical Sciences, Faculty of Pharmacy, Chiang Mai University, Chiang Mai, Thailand
| | - Chalermpong Saenjum
- Department of Pharmaceutical Sciences, Faculty of Pharmacy, Chiang Mai University, Chiang Mai, Thailand
| | - Kalidas Shetty
- Global Institute of Food Security and International Agriculture (GIFSIA), Department of Plant Sciences, North Dakota State University, Fargo, ND, United States
| | - Chartchai Khanongnuch
- Division of Biotechnology, School of Agro-Industry, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai, Thailand.,Research Center for Multidisciplinary Approaches to Miang, Chiang Mai University, Chiang Mai, Thailand
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