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Liao YW, Yu CC, Hsieh CW, Chao SC, Hsieh PL. Aberrantly downregulated FENDRR by arecoline elevates ROS and myofibroblast activation via mitigating the miR-214/MFN2 axis. Int J Biol Macromol 2024; 264:130504. [PMID: 38442830 DOI: 10.1016/j.ijbiomac.2024.130504] [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: 10/21/2023] [Revised: 12/19/2023] [Accepted: 02/22/2024] [Indexed: 03/07/2024]
Abstract
Long non-coding RNA FENDRR possesses both anti-fibrotic and anti-cancer properties, but its significance in the development of premalignant oral submucous fibrosis (OSF) remains unclear. Here, we showed that FENDRR was downregulated in OSF specimens and fibrotic buccal mucosal fibroblasts (fBMFs), and overexpression of FENDRR mitigated various myofibroblasts hallmarks, and vice versa. In the course of investigating the mechanism underlying the implication of FENDRR in myofibroblast transdifferentiation, we found that FENDRR can directly bind to miR-214 and exhibit its suppressive effect on myofibroblast activation via titrating miR-214. Moreover, we showed that mitofusin 2 (MFN2), a protein that is crucial to the fusion of mitochondria, was a direct target of miR-214. Our data suggested that FENDRR was positively correlated with MFN2 and MFN2 was required for the inhibitory property of FENDRR pertaining to myofibroblast phenotypes. Additionally, our results showed that the FENDRR/miR-214 axis participated in the arecoline-induced reactive oxygen species (ROS) accumulation and myofibroblast transdifferentiation. Building on these results, we concluded that the aberrant downregulation of FENDRR in OSF may be associated with chronic exposure to arecoline, leading to upregulation of ROS and myofibroblast activation via the miR-214-mediated suppression of MFN2.
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Affiliation(s)
- Yi-Wen Liao
- Department of Medical Research, Chung Shan Medical University Hospital, Taichung 402, Taiwan; Institute of Oral Sciences, Chung Shan Medical University, Taichung 402, Taiwan
| | - Cheng-Chia Yu
- Institute of Oral Sciences, Chung Shan Medical University, Taichung 402, Taiwan; School of Dentistry, Chung Shan Medical University, Taichung 402, Taiwan; Department of Dentistry, Chung Shan Medical University Hospital, Taichung 402, Taiwan
| | - Chang-Wei Hsieh
- Department of Food Science and Biotechnology, National Chung Hsing University, Taichung 40227, Taiwan; Department of Medical Research, China Medical University Hospital, Taichung 40447, Taiwan
| | - Shih-Chi Chao
- Department of Medical Research, Chung Shan Medical University Hospital, Taichung 402, Taiwan; Institute of Oral Sciences, Chung Shan Medical University, Taichung 402, Taiwan
| | - Pei-Ling Hsieh
- Department of Anatomy, School of Medicine, China Medical University, Taichung 404, Taiwan.
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Haris F, Jan YK, Liau BY, Hsieh CW, Shen WC, Tai CC, Shih YH, Lung CW. Plantar pressure gradient and pressure gradient angle are affected by inner pressure of air insole. Front Bioeng Biotechnol 2024; 12:1353888. [PMID: 38529404 PMCID: PMC10961410 DOI: 10.3389/fbioe.2024.1353888] [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] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2023] [Accepted: 02/21/2024] [Indexed: 03/27/2024] Open
Abstract
Clinically, air insoles may be applied to shoes to decrease plantar pressure gradient (PPG) and increase plantar gradient angle (PGA) to reduce foot ulcers. PPG and PGA may cause skin breakdown. The effects of different inner pressures of inflatable air insoles on dynamic PPG and PGA distributions are largely unknown in non-diabetics and people with diabetes. This study aimed to explore the impact of varying inner air insole pressures on PPG and PGA to establish early mitigation strategies for people at risk of foot ulcers. A repeated measures study design, including three air insoles (80 mmHg, 160 mmHg, and 240 mmHg) and two walking durations (10 and 20 min) for a total of six walking protocols, was tested on 13 healthy participants (height, 165.8 ± 8.4 cm; age, 27.0 ± 7.3 years; and weight, 56.0 ± 7.9 kg, BMI: 20.3 ± 1.7 kg/m^2) over three consecutive weeks. PPG, a measurement of the spatial variation in plantar pressure around the peak plantar pressure (PPP) and PGA, a variation in the gradient direction values at the three plantar regions, big toe (T1), first metatarsal head (M1), and second metatarsal head (M2), were calculated. This study indicated that PPG was lower at 80 mmHg air insoles after 20 min of walking in the M1 region (p = 0.010). The PGA in the M2 increased at an air insole of 80 mmHg compared to 240 mmHg (p = 0.015). Compared to 20 min, the 10 min walking duration at 240 mmHg of air insole had the lowest PPG in the M1 (p = 0.015) and M2 (p = 0.034) regions. The 80 mmHg air insole significantly lowered the PPG compared to a 160 mmHg and 240 mmHg air insole. Moreover, the 80 mmHg air insole significantly decreased PPP and increased PGA compared to the 160 mmHg and 240 mmHg air insole. A shorter walking period (10 min) significantly lowered PPG. The findings of this study suggest that people with a higher risk of foot ulcers should wear softer air insoles to have a lower PPG, as well as an increased PGA.
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Affiliation(s)
- Fahni Haris
- Department of Healthcare Administration, Asia University, Taichung, Taiwan
- School of Nursing, Universitas Muhammadiyah Yogyakarta, Yogyakarta, Indonesia
| | - Yih-Kuen Jan
- Rehabilitation Engineering Lab, University of Illinois at Urbana-Champaign, Champaign, IL, United States
| | - Ben-Yi Liau
- Department of Automatic Control Engineering, Feng Chia University, Taichung, Taiwan
| | - Chang-Wei Hsieh
- Department of Computer Science and Information Engineering, Asia University, Taichung, Taiwan
| | - Wei-Cheng Shen
- Department of Digital Media Design, Asia University, Taichung, Taiwan
| | - Chien-Cheng Tai
- International Ph.D. Program for Cell Therapy and Regeneration Medicine, Taipei Medical University, Taipei, Taiwan
| | - Yin-Hwa Shih
- Department of Healthcare Administration, Asia University, Taichung, Taiwan
| | - Chi-Wen Lung
- Rehabilitation Engineering Lab, University of Illinois at Urbana-Champaign, Champaign, IL, United States
- Department of Creative Product Design, Asia University, Taichung, Taiwan
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Hou CY, Hsieh CC, Hung YC, Hsu CC, Hsieh CW, Yu SH, Cheng KC. Evaluation of the amelioration effect of Ganoderma formosanum extract on delaying PM2.5 damage to lung macrophages. Mol Nutr Food Res 2024; 68:e2300667. [PMID: 38282089 DOI: 10.1002/mnfr.202300667] [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] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/17/2023] [Revised: 11/26/2023] [Indexed: 01/30/2024]
Abstract
SCOPE Particulate matter (PM) contains toxic organic matter and heavy metals that enter the entire body through blood flow and may cause mortality. Ganoderma formosanum mycelium, a valuable traditional Chinese medicine that has been used since ancient times, contains various active ingredients that can effectively impede inflammatory responses on murine alveolar macrophages induced by PM particles. METHODS AND RESULTS An experimental study assessing the effect of G. formosanum mycelium extract's water fraction (WA) on PM-exposed murine alveolar macrophages using ROS measurement shows that WA reduces intracellular ROS by 12% and increases cell viability by 16% when induced by PM particles. According to RNA-Sequencing, western blotting, and real-time qPCR are conducted to analyze the metabolic pathway. The WA reduces the protein ratio in p-NF-κB/NF-κB by 18% and decreases the expression of inflammatory genes, including IL-1β by 38%, IL-6 by 29%, and TNF-α by 19%. Finally, the identification of seven types of anti-inflammatory compounds in the WA fraction is achieved through UHPLC-ESI-Orbitrap-Elite-MS/MS analysis. These compounds include anti-inflammatory compounds, namely thiamine, adenosine 5'-monophosphate, pipecolic acid, L-pyroglutamic acid, acetyl-L-carnitine, D-mannitol, and L-malic acid. CONCLUSIONS The study suggests that the WA has the potential to alleviate the PM -induced damage in alveolar macrophages, demonstrating its anti-inflammatory properties.
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Affiliation(s)
- Chih-Yao Hou
- Department of Seafood Science, College of Hydrosphere, National Kaohsiung University of Science and Technology, Kaohsiung, 81157, Taiwan
| | - Chen-Che Hsieh
- Institute of Biotechnology, National Taiwan University, No. 1, Sec. 4, Roosevelt Rd., Taipei, Taiwan
| | - Yin-Ci Hung
- Institute of Food Science Technology, National Taiwan University, No. 1, Sec. 4, Roosevelt Rd., Taipei, Taiwan
| | - Cheng-Chih Hsu
- Department of Chemistry, National Taiwan University, No. 1, Sec. 4, Roosevelt Rd., Taipei, 10617, Taiwan
| | - Chang-Wei Hsieh
- Department of Food Science and Biotechnology, National Chung Hsing University, 145 Xingda Rd., South Dist., Taichung, 40227, Taiwan
| | - Shu-Han Yu
- Institute of Biotechnology, National Taiwan University, No. 1, Sec. 4, Roosevelt Rd., Taipei, Taiwan
| | - Kuan-Chen Cheng
- Institute of Biotechnology, National Taiwan University, No. 1, Sec. 4, Roosevelt Rd., Taipei, Taiwan
- Institute of Food Science Technology, National Taiwan University, No. 1, Sec. 4, Roosevelt Rd., Taipei, Taiwan
- Department of Optometry, Asia University, 500, Lioufeng Rd., Wufeng, Taichung, Taiwan
- Department of Medical Research, China Medical University Hospital, China Medical University, 91, Hsueh-Shih Road, Taichung, Taiwan
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Tsai SY, Chang CK, Wei PY, Huang SY, Gavahian M, Santoso SP, Hsieh CW. Effective Removal of Different Heavy Metals Ion (Cu, Pb, and Cd) from Aqueous Solutions by Various Molecular Weight and Salt Types of Poly-γ-Glutamic Acid. Molecules 2024; 29:1054. [PMID: 38474566 DOI: 10.3390/molecules29051054] [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: 02/05/2024] [Revised: 02/21/2024] [Accepted: 02/27/2024] [Indexed: 03/14/2024] Open
Abstract
In light of industrial developments, water pollution by heavy metals as hazardous chemicals has garnered attention. Addressing the urgent need for efficient heavy metal removal from aqueous environments, this study delves into using poly-γ-glutamic acid (γ-PGA) for the bioflocculation of heavy metals. Utilizing γ-PGA variants from Bacillus subtilis with different molecular weights and salt forms (Na-bonded and Ca-bonded), the research evaluates their adsorption capacities for copper (Cu), lead (Pb), and cadmium (Cd) ions. It was found that Na-bonded γ-PGA with a high molecular weight showed the highest heavy metal adsorption (92.2-98.3%), particularly at a 0.5% concentration which exhibited the highest adsorption efficiency. Additionally, the study investigated the interaction of γ-PGA in mixed heavy metal environments, and it was discovered that Na-γ-PGA-HM at a 0.5% concentration showed a superior adsorption efficiency for Pb ions (85.4%), highlighting its selectivity as a potential effective biosorbent for wastewater treatment. This research not only enlightens the understanding of γ-PGA's role in heavy metal remediation but also underscores its potential as a biodegradable and non-toxic alternative for environmental cleanup. The findings pave the way for further exploration into the mechanisms and kinetics of γ-PGA's adsorption properties.
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Affiliation(s)
- Sheng-Yen Tsai
- Department of Food Science and Biotechnology, National Chung Hsing University, South Dist., Taichung City 402202, Taiwan
| | - Chao-Kai Chang
- Department of Food Science and Biotechnology, National Chung Hsing University, South Dist., Taichung City 402202, Taiwan
| | - Pei-Yu Wei
- Department of Food Science and Biotechnology, National Chung Hsing University, South Dist., Taichung City 402202, Taiwan
| | - Shi-Ying Huang
- College of Ocean Food and Biological Engineering, Jimei University, No. 43 Yindou Rd., Xiamen 361021, China
| | - Mohsen Gavahian
- Department of Food Science, National Pingtung University of Science and Technology, Pingtung 912301, Taiwan
| | - Shella Permatasari Santoso
- Department of Chemical Engineering, Widya Mandala Surabaya Catholic University, Surabaya 60114, Indonesia
- Department of Chemical Engineering, National Taiwan University of Science and Technology, Daan Dist., Taipei 106221, Taiwan
| | - Chang-Wei Hsieh
- Department of Food Science and Biotechnology, National Chung Hsing University, South Dist., Taichung City 402202, Taiwan
- Department of Medical Research, China Medical University Hospital, Taichung City 404333, Taiwan
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5
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Lunardi VB, Cheng KC, Lin SP, Angkawijaya AE, Go AW, Soetaredjo FE, Ismadji S, Hsu HY, Hsieh CW, Santoso SP. Modification of cellulosic adsorbent via iron-based metal phenolic networks coating for efficient removal of chromium ion. J Hazard Mater 2024; 464:132973. [PMID: 37976845 DOI: 10.1016/j.jhazmat.2023.132973] [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] [Subscribe] [Scholar Register] [Received: 08/01/2023] [Revised: 10/16/2023] [Accepted: 11/07/2023] [Indexed: 11/19/2023]
Abstract
Surface modification of durian rind cellulose (DCell) was done by utilizing the strong coordination effect of polyphenol-based metal phenolic networks (MPNs). MPNs from Fe(III)-tannic acid (FTN) and Fe(III)-gallic acid (FGN) were coated on DCell via a self-assembly reaction at pH 8, resulting in adsorbent composites of FTN@DCell and FGN@DCell for removal of Cr(VI). Batch adsorption experiments revealed that FTN coating resulted in an adsorbent composite with higher adsorption capacity than FGN coating, owing to the greater number of additional adsorption sites from phenolic hydroxyl groups of tannic acid. FTN@DCell exhibits an equilibrium adsorption capacity at 30°C of 110.9 mg/g for Cr(VI), significantly higher than FGN@DCell (73.63 mg/g); the adsorption capacity was increased at higher temperature (i.e., 155.8 and 116.8 mg/g at 50°C for FTN@DCell and FGN@DCell, respectively). Effects of pH, adsorbent dose, initial concentration, and coexisting ions on Cr(VI) removal were investigated. The kinetics fractal-based model Brouers-Sotolongo indicates the 1st and 2nd order reaction for Cr(VI) adsorption on FTN@DCell and FGN@DCell, respectively. The isotherm data can be described with a fractal-based model, which implies the heterogeneous nature of the adsorbent surface sites. The Cr(VI) adsorption via surface complexation with phenolic hydroxyl groups was confirmed by evaluating the functional groups shifting. FGN@DCell and FTN@DCell were found to have good reusability, maintaining over 50 % of their adsorption efficiency after four adsorption-desorption cycles. Environmental assessment with Arabidopsis thaliana demonstrated their potential in eliminating the Cr(VI) phytotoxic effect. Thus, this study has shown the efficient and economical conversion of durian waste into environmentally benign adsorbent for heavy metal treatment.
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Affiliation(s)
- Valentino Bervia Lunardi
- Chemical Engineering Department, Faculty of Engineering, Widya Mandala Surabaya Catholic University, Surabaya 60114, East Java, Indonesia
| | - Kuan-Chen Cheng
- Institute of Biotechnology, National Taiwan University, 1 Roosevelt Rd., Section 4, Taipei 10617, Taiwan; Graduate Institute of Food Science and Technology, National Taiwan University, 1 Roosevelt Rd., Section 4, Taipei 10617, Taiwan; Department of Medical Research, China Medical University Hospital, China Medical University, 91 Hsueh-Shih Rd., Taichung 40402, Taiwan; Department of Optometry, Asia University, 500, Lioufeng Rd., Wufeng, Taichung 41354, Taiwan
| | - Shin-Ping Lin
- School of Food Safety, Taipei Medical University, 250 Wu-Hsing Street, Taipei 11031, Taiwan; TMU Research Center for Digestive Medicine, Taipei Medical University, 250 Wu-Hsing Street, Taipei 11031, Taiwan; Research Center of Biomedical Device, Taipei Medical University, 250 Wu-Hsing Street, Taipei 11031, Taiwan
| | | | - Alchris Woo Go
- Chemical Engineering Department, National Taiwan University of Science and Technology, No. 43, Section 4, Keelung Rd., Taipei 10607, Taiwan
| | - Felycia Edi Soetaredjo
- Chemical Engineering Department, Faculty of Engineering, Widya Mandala Surabaya Catholic University, Surabaya 60114, East Java, Indonesia; Collaborative Research Center for Zero Waste and Sustainability, Jl. Kalijudan 37, Surabaya 60114, East Java, Indonesia
| | - Suryadi Ismadji
- Chemical Engineering Department, Faculty of Engineering, Widya Mandala Surabaya Catholic University, Surabaya 60114, East Java, Indonesia
| | - Hsien-Yi Hsu
- School of Energy and Environment, Department of Materials Science and Engineering, City University of Hong Kong, Kowloon Tong 518057, Hong Kong, China; Shenzhen Research Institute of City University of Hong Kong, Shenzhen 518057, Hong Kong, China
| | - Chang-Wei Hsieh
- Department of Food Science and Biotechnology, National Chung Hsing University, South Dist., Taichung City 40227, Taiwan; Department of Medical Research, China Medical University Hospital, North Dist., Taichung City 404333, Taiwan
| | - Shella Permatasari Santoso
- Chemical Engineering Department, Faculty of Engineering, Widya Mandala Surabaya Catholic University, Surabaya 60114, East Java, Indonesia.
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Huang PH, Chen DQ, Chen YW, Shih MK, Lee BH, Tain YL, Hsieh CW, Hou CY. Evaluation of the Feasibility of In Vitro Metabolic Interruption of Trimethylamine with Resveratrol Butyrate Esters and Its Purified Monomers. Molecules 2024; 29:429. [PMID: 38257342 PMCID: PMC10820948 DOI: 10.3390/molecules29020429] [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] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2023] [Revised: 01/07/2024] [Accepted: 01/11/2024] [Indexed: 01/24/2024] Open
Abstract
Resveratrol (RSV), obtained from dietary sources, has been shown to reduce trimethylamine oxide (TMAO) levels in humans, and much research indicates that TMAO is recognized as a risk factor for cardiovascular disease. Therefore, this study investigated the effects of RSV and RSV-butyrate esters (RBE) on the proliferation of co-cultured bacteria and HepG2 cell lines, respectively, and also investigated the changes in trimethylamine (TMA) and TMOA content in the medium and flavin-containing monooxygenase-3 (FMO3) gene expression. This study revealed that 50 µg/mL of RBE could increase the population percentage of Bifidobacterium longum at a rate of 53%, while the rate was 48% for Clostridium asparagiforme. In contrast, co-cultivation of the two bacterial strains effectively reduced TMA levels from 561 ppm to 449 ppm. In addition, regarding TMA-induced HepG2 cell lines, treatment with 50 μM each of RBE, 3,4'-di-O-butanoylresveratrol (ED2), and 3-O-butanoylresveratrol (ED4) significantly reduced FMO3 gene expression from 2.13 to 0.40-1.40, which would also contribute to the reduction of TMAO content. This study demonstrated the potential of RBE, ED2, and ED4 for regulating TMA metabolism in microbial co-cultures and cell line cultures, which also suggests that the resveratrol derivative might be a daily dietary supplement that will be beneficial for health promotion in the future.
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Affiliation(s)
- Ping-Hsiu Huang
- School of Food, Jiangsu Food and Pharmaceutical Science College, No. 4, Meicheng Road, Higher Education Park, Huai’an 223003, China;
| | - De-Quan Chen
- Department of Seafood Science, College of Hydrosphere, National Kaohsiung, University of Science and Technology, Kaohsiung 81157, Taiwan;
| | - Yu-Wei Chen
- Department of Food Science and Biotechnology, National Chung Hsing University, Taichung 40227, Taiwan; (Y.-W.C.); (C.-W.H.)
- Department of Pediatrics, Kaohsiung Chang Gung Memorial Hospital, Kaohsiung 83301, Taiwan;
| | - Ming-Kuei Shih
- Graduate Institute of Food Culture and Innovation, National Kaohsiung University of Hospitality and Tourism, Kaohsiung 812301, Taiwan;
| | - Bao-Hong Lee
- Department of Horticulture, National Chiayi University, Chiayi 60004, Taiwan;
| | - You-Lin Tain
- Department of Pediatrics, Kaohsiung Chang Gung Memorial Hospital, Kaohsiung 83301, Taiwan;
- Institute for Translational Research in Biomedicine, Kaohsiung Chang Gung Memorial Hospital, Kaohsiung 83301, Taiwan
- College of Medicine, Chang Gung University, Taoyuan 33305, Taiwan
| | - Chang-Wei Hsieh
- Department of Food Science and Biotechnology, National Chung Hsing University, Taichung 40227, Taiwan; (Y.-W.C.); (C.-W.H.)
- Department of Medical Research, China Medical University Hospital, Taichung 40447, Taiwan
| | - Chih-Yao Hou
- Department of Seafood Science, College of Hydrosphere, National Kaohsiung, University of Science and Technology, Kaohsiung 81157, Taiwan;
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Huang CY, Ng MY, Lin T, Liao YW, Huang WS, Hsieh CW, Yu CC, Chen CJ. Quercetin ameliorates advanced glycation end product-induced wound healing impairment and inflammaging in human gingival fibroblasts. J Dent Sci 2024; 19:268-275. [PMID: 38303825 PMCID: PMC10829550 DOI: 10.1016/j.jds.2023.04.014] [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] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2023] [Revised: 04/15/2023] [Indexed: 02/03/2024] Open
Abstract
Background/purpose Diabetes mellitus (DM) and periodontal disease are both prevalent and chronic inflammatory disorders that have significant health impact. Many studies have pointed out that advanced glycation end-products (AGEs) in DM induces inflammaging, which is a pre-aging and hyperinflammatory condition, and it has been linked to a greater likelihood in developing periodontitis. Inflammaging in DM has been shown to be driven by AGEs-induced cell senescence, inflammatory cytokines, and oxidative stress, resulting in the degradation of periodontium. Quercetin has shown abilities to decrease inflammation and oxidative stress in a variety of tissues, however, the effect in diabetic periodontitis remains uncertain. Thus, the aim of this study was to investigate its impacts on inflammaging in diabetic periodontitis. Materials and methods We examined cell proliferation in human gingival fibroblasts (HGF), wound healing, IL-6 and IL-8 secretions, cellular senescence expression, and the formation of reactive oxygen species (ROS) in response to AGE stimulation with and without Quercetin intervention. Following that, we looked into NF-κβ activity to see if Quercetin mediate its effects via this pro-inflammatory signaling. Results Quercetin at 20 μM and below did not have any impact on HGFs' cell proliferation rate. Quercetin intervention improved the AGEs-impaired wound healing, in addition to the attenuation of AGEs-induced ROS in a dose-dependent pattern. Moreover, Quercetin therapy dose-dependently inhibited AGEs-induced cell senescence activity along with its senescence associated secretion phenotype (SASP) secretions such as IL-6 and IL-8. Western blot analysis indicated that Quercetin was able to reverse the phosphorylation of p65 and Iκβ in AGEs-stimulated HGFs, demonstrating it can modulate NF-κβ pathway. Conclusion Accumulation of AGEs can elicit inflammaging in HGFs, as seen by increased pro-inflammatory cytokines, cell senescence expression and oxidative stress. The results proposed that Quercetin is able to ameliorate inflammaging in diabetic periodontitis and improve wound healing via the suppression of NF-κβ pathway and hence, may be a promising approach for treatment of diabetes-associated periodontitis.
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Affiliation(s)
- Chao-Yen Huang
- Institute of Oral Sciences, Chung Shan Medical University, Taichung, Taiwan
- Department of Emergency Medicine, Chung Shan Medical University Hospital, Taichung, Taiwan
- School of Medicine, Chung Shan Medical University, Taichung, Taiwan
| | - Min Yee Ng
- School of Dentistry, Chung Shan Medical University, Taichung, Taiwan
| | - Taichen Lin
- School of Dentistry, Chung Shan Medical University, Taichung, Taiwan
- Department of Dentistry, Chung Shan Medical University Hospital, Taichung, Taiwan
| | - Yi-Wen Liao
- Institute of Oral Sciences, Chung Shan Medical University, Taichung, Taiwan
- Department of Medical Research, Chung Shan Medical University Hospital, Taichung, Taiwan
| | - Wei-Shiuan Huang
- Institute of Oral Sciences, Chung Shan Medical University, Taichung, Taiwan
| | - Chang-Wei Hsieh
- Department of Food Science and Biotechnology, National Chung Hsing University, Taichung, Taiwan
| | - Cheng-Chia Yu
- Institute of Oral Sciences, Chung Shan Medical University, Taichung, Taiwan
- School of Dentistry, Chung Shan Medical University, Taichung, Taiwan
- Department of Dentistry, Chung Shan Medical University Hospital, Taichung, Taiwan
| | - Chun-Jung Chen
- School of Dentistry, Chung Shan Medical University, Taichung, Taiwan
- Division of Periodontics, Department of Dentistry, Chi Mei Medical Center, Tainan, Taiwan
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Punthi F, Yudhistira B, Gavahian M, Chang CK, Husnayain N, Hou CY, Yu CC, Hsieh CW. Optimization of Plasma Activated Water Extraction of Pleurotus ostreatus Polysaccharides on Its Physiochemical and Biological Activity Using Response Surface Methodology. Foods 2023; 12:4347. [PMID: 38231788 DOI: 10.3390/foods12234347] [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: 10/30/2023] [Revised: 11/27/2023] [Accepted: 11/30/2023] [Indexed: 01/19/2024] Open
Abstract
This study focused on optimizing the extraction of P. ostreatus polysaccharides (POPs) using plasma-activated water (PAW). A single factor and response surface methodology were employed to optimize and evaluate the polysaccharide yield, physiochemical characteristics, and biological activities of POPs. The observed findings were compared to those obtained by the conventional hot water extraction method (100 °C, 3 h), as the control treatment. The optimal extraction conditions were obtained at 700 W PAW power, 58 s treatment time, 1:19 sample-to-water ratio, and 15 L/min gas flow rate. In these conditions, the PAW-treated samples experienced changes in surface morphology due to plasma etching, leading to a 288% increase in the polysaccharide yield (11.67%) compared to the control sample (3.01%). Furthermore, the PAW-treated sample exhibited superior performance in terms of biological activities, namely phenolic compounds (53.79 mg GAE/100 g), DPPH scavenging activity (72.77%), and OH scavenging activity (65.03%), which were 29%, 18%, and 38% higher than those of control sample, respectively. The results highlighted the importance of process optimization and provided new evidence for PAW as an alternative approach to enhance the extraction efficiency of POPs, a novel source of natural antioxidants which enables diverse applications in the food industry.
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Affiliation(s)
- Fuangfah Punthi
- Department of Food Science and Biotechnology, National Chung Hsing University, Taichung City 40227, Taiwan
| | - Bara Yudhistira
- Department of Food Science and Biotechnology, National Chung Hsing University, Taichung City 40227, Taiwan
- Department of Food Science and Technology, Sebelas Maret University, Surakarta City 57126, Indonesia
| | - Mohsen Gavahian
- Department of Food Science, National Pingtung University of Science and Technology, Pingtung City 91201, Taiwan
| | - Chao-Kai Chang
- Department of Food Science and Biotechnology, National Chung Hsing University, Taichung City 40227, Taiwan
| | - Naila Husnayain
- International Master Program of Agriculture, National Chung Hsing University, Taichung City 40227, Taiwan
| | - Chih-Yao Hou
- Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung City 81157, Taiwan
| | - Cheng-Chia Yu
- Institute of Oral Sciences, Chung Shan Medical University, Taichung City 40201, Taiwan
- Department of Dentistry, Chung Shan Medical University Hospital, Taichung City 40201, Taiwan
| | - Chang-Wei Hsieh
- Department of Food Science and Biotechnology, National Chung Hsing University, Taichung City 40227, Taiwan
- Department of Medical Research, China Medical University Hospital, Taichung City 40402, Taiwan
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9
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Haris F, Jan YK, Liau BY, Hsieh CW, Shen WC, Tai CC, Shih YH, Lung CW. The effects of different inner pressures of air insoles and walking durations on peak plantar pressure. Medicine (Baltimore) 2023; 102:e35704. [PMID: 37904356 PMCID: PMC10615489 DOI: 10.1097/md.0000000000035704] [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] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 07/23/2023] [Accepted: 09/28/2023] [Indexed: 11/01/2023] Open
Abstract
BACKGROUND Exercise reduces chronic complications in individuals with diabetes and peripheral vascular diseases. In clinical practice, the use of air insole may reduce peak plantar pressure (PPP), and risk for diabetic foot ulcers (DFUs). However, there is no guideline on selecting air insole pressure for effectively reducing PPP. Therefore, this study aimed to investigate the effects of different air insole pressure on PPP at different walking durations. METHODS We tested 13 participants using repeated measures study design, including 3 air insole pressures (80, 160, and 240 mm Hg) and 2 walking durations (10 and 20 minutes) for 6 walking conditions. PPP values at the first toe, first metatarsal head, and second metatarsal head were calculated. RESULTS The one-way ANOVA showed significant pairwise differences of PPP at 20 minutes duration in the first metatarsal head between 80 and 240 mm Hg (P = .007) and between 160 and 240 mm Hg (P = .038); in the second metatarsal head between 80 and 240 mm Hg (P = .043). The paired t test confirmed that walking duration significantly has lower PPP at 10 minutes than 20 minutes with 240 mm Hg air insole in the first metatarsal head (P = .012) and the second metatarsal head (P = .027). CONCLUSION People at risk of foot ulcers are suggested to wear shoes with 80 mm Hg of air insole for reducing PPP in the first metatarsal head and the second metatarsal head. Moreover, people may avoid wearing the stiffer insole (240 mm Hg) for more than 20 minutes.
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Affiliation(s)
- Fahni Haris
- Department of Healthcare Administration, Asia University, Taichung, Taiwan
- School of Nursing, Universitas Muhammadiyah Yogyakarta, Yogyakarta, Indonesia
| | - Yih-Kuen Jan
- Rehabilitation Engineering Lab, University of Illinois at Urbana-Champaign, Champaign, IL, USA
| | - Ben-Yi Liau
- Department of Automatic Control Engineering, Feng Chia University, Taichung, Taiwan
| | - Chang-Wei Hsieh
- Department of Computer Science & Information Engineering, Asia University, Taichung, Taiwan
| | - Wei-Cheng Shen
- Department of Digital Media Design, Asia University, Taichung, Taiwan
| | - Chien-Cheng Tai
- School of Public Health, Taipei Medical University, Taipei, Taiwan
| | - Yin-Hwa Shih
- Department of Healthcare Administration, Asia University, Taichung, Taiwan
| | - Chi-Wen Lung
- Rehabilitation Engineering Lab, University of Illinois at Urbana-Champaign, Champaign, IL, USA
- Department of Creative Product Design, Asia
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10
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Lin SP, Sung TH, Angkawijaya AE, Go AW, Hsieh CW, Hsu HY, Santoso SP, Cheng KC. Enhanced exopolysaccharide production of Cordyceps militaris via mycelial cell immobilization on plastic composite support in repeated-batch fermentation. Int J Biol Macromol 2023; 250:126267. [PMID: 37567526 DOI: 10.1016/j.ijbiomac.2023.126267] [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: 05/05/2023] [Revised: 07/27/2023] [Accepted: 08/08/2023] [Indexed: 08/13/2023]
Abstract
Repeated-batch fermentation with fungal mycelia immobilized in plastic composite support (PCS) eliminates the lag phase during fermentation and improves metabolite productivity. The strategy is implemented herein, and a novel modified PCS is developed to enhance exopolysaccharide (EPS) production from the medicinal fungus Cordyceps militaris. A modified PCS (SYE + PCS) was made by compositing polypropylene (PP) with a nutrient mixture containing soybean hull, peptone, yeast extract, and minerals (SYE+). The use of SYE + PCS has consistent cell productivity throughout the multiple fermentation cycles, which resulted in a more higher cell productivity after second batch compared to unmodified PCS. The cell grown on SYE + PCS also generates a higher yield of EPS (3.36, 6.93, and 5.72 g/L in the first, second, and third fermentation cycles, respectively) up to three-fold higher than the cell immobilized on unmodified PCS. It is also worth noting that the EPS from mycelium grown on SYE + PCS contains up to 2.3-fold higher cordycepin than those on unmodified PCS. The presence of nutrients in SYE + PCS also affects the hydrophobicity and surface roughness of the PC, improving mycelial cell adhesion. This study also provides a preliminary antioxidant activity assessment of EPS from immobilized C. militaris grown with SYE + PCS.
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Affiliation(s)
- Shin-Ping Lin
- School of Food Safety, Taipei Medical University, #250, Wuxing Street, Xinyi Dist., Taipei 11042, Taiwan; Research Center of Biomedical Device, Taipei Medical University, #250 Wu-Hsing Street, Taipei 11031, Taiwan; TMU Research Center for Digestive Medicine, Taipei Medical University, #250 Wu-Hsing Street, Taipei 11031, Taiwan; Ph.D. Program in Drug Discovery and Development Industry, Taipei Medical University, #250 Wu-Hsing Street, Taipei 11031, Taiwan; Taiwan Institute of Food Science and Technology, National Taiwan University, #1, Sec. 4, Roosevelt Rd., Taipei 10617, Taiwan
| | - Ting-Hsuan Sung
- Institute of Food Science and Technology, National Taiwan University, #1, Sec. 4, Roosevelt Rd., Taipei 10617, Taiwan; School of Nutrition and Health Sciences, Taipei Medical University, #250 Wu-Hsing Street, Taipei 11031, Taiwan
| | | | - Alchris Woo Go
- Department of Chemical Engineering, National Taiwan University of Science and Technology, #43, Sec. 4, Keelung Rd., Taipei 10607, Taiwan
| | - Chang-Wei Hsieh
- Department of Food Science and Biotechnology, National Chung Hsing University, South Dist., Taichung City 40227, Taiwan; Department of Medical Research, China Medical University Hospital, North Dist., Taichung City 404333, Taiwan; Taiwan Institute of Biotechnology, National Taiwan University, #1, Sec. 4, Roosevelt Rd., Taipei 10617, Taiwan
| | - Hsien-Yi Hsu
- School of Energy and Environment, Department of Materials Science and Engineering, City University of Hong Kong, Kowloon Tong, Hong Kong, China; Shenzhen Research Institute of City University of Hong Kong, Shenzhen 518057, China
| | - Shella Permatasari Santoso
- Department of Chemical Engineering, Widya Mandala Surabaya Catholic University, Kalijudan 37, Surabaya 60114, Indonesia; Collaborative Research Center for Zero Waste and Sustainability, Jl. Kalijudan 37, Surabaya 60114, East Java, Indonesia.
| | - Kuan-Chen Cheng
- Institute of Food Science and Technology, National Taiwan University, #1, Sec. 4, Roosevelt Rd., Taipei 10617, Taiwan; Institute of Biotechnology, National Taiwan University, #1, Sec. 4, Roosevelt Rd., Taipei 10617, Taiwan; Department of Medical Research, China Medical University Hospital, China Medical University, 91, Hsueh-Shih Road, Taichung 40402, Taiwan; Department of Optometry, Asia University, 500, Lioufeng Rd., Wufeng, Taichung 41354, Taiwan.
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11
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Lin YD, Huang PH, Chen YW, Hsieh CW, Tain YL, Lee BH, Hou CY, Shih MK. Sources, Degradation, Ingestion and Effects of Microplastics on Humans: A Review. Toxics 2023; 11:747. [PMID: 37755757 PMCID: PMC10534390 DOI: 10.3390/toxics11090747] [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: 08/04/2023] [Revised: 08/24/2023] [Accepted: 08/30/2023] [Indexed: 09/28/2023]
Abstract
Celluloid, the predecessor to plastic, was synthesized in 1869, and due to technological advancements, plastic products appear to be ubiquitous in daily life. The massive production, rampant usage, and inadequate disposal of plastic products have led to severe environmental pollution. Consequently, reducing the employment of plastic has emerged as a pressing concern for governments globally. This review explores microplastics, including their origins, absorption, and harmful effects on the environment and humans. Several methods exist for breaking down plastics, including thermal, mechanical, light, catalytic, and biological processes. Despite these methods, microplastics (MPs, between 1 and 5 mm in size) continue to be produced during degradation. Acknowledging the significant threat that MPs pose to the environment and human health is imperative. This form of pollution is pervasive in the air and food and infiltrates our bodies through ingestion, inhalation, or skin contact. It is essential to assess the potential hazards that MPs can introduce. There is evidence suggesting that MPs may have negative impacts on different areas of human health. These include the respiratory, gastrointestinal, immune, nervous, and reproductive systems, the liver and organs, the skin, and even the placenta and placental barrier. It is encouraging to see that most of the countries have taken steps to regulate plastic particles. These measures aim to reduce plastic usage, which is essential today. At the same time, this review summarizes the degradation mechanism of plastics, their impact on human health, and plastic reduction policies worldwide. It provides valuable information for future research on MPs and regulatory development.
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Affiliation(s)
- Yan-Duan Lin
- Department of Seafood Science, College of Hydrosphere, National Kaohsiung University of Science and Technology, Kaohsiung 81157, Taiwan; (Y.-D.L.); (C.-Y.H.)
| | - Ping-Hsiu Huang
- School of Food, Jiangsu Food and Pharmaceutical Science College, No.4, Meicheng Road, Higher Education Park, Huai’an 223003, China;
| | - Yu-Wei Chen
- Department of Food Science and Biotechnology, National Chung Hsing University, Taichung 40227, Taiwan; (Y.-W.C.); (C.-W.H.)
- Department of Pediatrics, Kaohsiung Chang Gung Memorial Hospital, Kaohsiung 83301, Taiwan;
| | - Chang-Wei Hsieh
- Department of Food Science and Biotechnology, National Chung Hsing University, Taichung 40227, Taiwan; (Y.-W.C.); (C.-W.H.)
- Department of Medical Research, China Medical University Hospital, Taichung 40447, Taiwan
| | - You-Lin Tain
- Department of Pediatrics, Kaohsiung Chang Gung Memorial Hospital, Kaohsiung 83301, Taiwan;
- Institute for Translational Research in Biomedicine, Kaohsiung Chang Gung Memorial Hospital, Kaohsiung 83301, Taiwan
- College of Medicine, Chang Gung University, Taoyuan 33305, Taiwan
| | - Bao-Hong Lee
- Department of Horticulture, National Chiayi University, Chiayi 60004, Taiwan;
| | - Chih-Yao Hou
- Department of Seafood Science, College of Hydrosphere, National Kaohsiung University of Science and Technology, Kaohsiung 81157, Taiwan; (Y.-D.L.); (C.-Y.H.)
| | - Ming-Kuei Shih
- Graduate Institute of Food Culture and Innovation, National Kaohsiung University of Hospitality and Tourism, Kaohsiung 812301, Taiwan
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12
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Lin TY, Wu YT, Chang HJ, Huang CC, Cheng KC, Hsu HY, Hsieh CW. Anti-Inflammatory and Anti-Oxidative Effects of Polysaccharides Extracted from Unripe Carica papaya L. Fruit. Antioxidants (Basel) 2023; 12:1506. [PMID: 37627501 PMCID: PMC10451988 DOI: 10.3390/antiox12081506] [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] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2023] [Revised: 07/21/2023] [Accepted: 07/25/2023] [Indexed: 08/27/2023] Open
Abstract
This study evaluated the antioxidative and anti-inflammatory activities of polysaccharides extracted from unripe Carica papaya L. (papaya) fruit. Three papaya polysaccharide (PP) fractions, namely PP-1, PP-2, and PP-3, with molecular weights of 2252, 2448, and 3741 kDa, containing abundant xylose, galacturonic acid, and mannose constituents, respectively, were obtained using diethylaminoethyl-Sepharose™ anion exchange chromatography. The antioxidant capacity of the PPs, hydroxyl radical scavenging assay, ferrous ion-chelating assay, and reducing power assay revealed that the PP-3 fraction had the highest antioxidant activity, with an EC50 (the concentration for 50% of the maximal effect) of 0.96 mg/mL, EC50 of 0.10 mg/mL, and Abs700 nm of 1.581 for the hydroxyl radical scavenging assay, ferrous ion-chelating assay, and reducing power assay, respectively. In addition, PP-3 significantly decreased reactive oxygen species production by 45.3%, NF-κB activation by 32.0%, and tumor necrosis factor-alpha and interleukin-6 generation by 33.5% and 34.4%, respectively, in H2O2-induced human epidermal keratinocytes. PP-3 exerts potent antioxidative and anti-inflammatory effects; thus, it is a potential biofunctional ingredient in the cosmetic industry.
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Affiliation(s)
- Ting-Yun Lin
- Department of Food Science and Biotechnology, National Chung Hsing University, Taichung City 402202, Taiwan; (T.-Y.L.); (Y.-T.W.); (C.-C.H.)
| | - Yun-Ting Wu
- Department of Food Science and Biotechnology, National Chung Hsing University, Taichung City 402202, Taiwan; (T.-Y.L.); (Y.-T.W.); (C.-C.H.)
| | - Hui-Ju Chang
- Department of Taiwan Seed Improvement and Propagation Station, Council of Agriculture, Executive Yuan, Taichung City 426017, Taiwan;
| | - Chun-Chen Huang
- Department of Food Science and Biotechnology, National Chung Hsing University, Taichung City 402202, Taiwan; (T.-Y.L.); (Y.-T.W.); (C.-C.H.)
| | - Kuan-Chen Cheng
- Institute of Biotechnology, National Taiwan University, Taipei 10617, Taiwan;
- Graduate Institute of Food Science Technology, National Taiwan University, Taipei 10617, Taiwan
- Department of Optometry, Asia University, Taichung City 413305, Taiwan
- Department of Medical Research, China Medical University Hospital, Taichung City 404333, Taiwan
| | - Hsien-Yi Hsu
- Shenzhen Research Institute, City University of Hong Kong, Shenzhen 518057, China;
- Department of Materials Science and Engineering, City University of Hong Kong, Hong Kong 999077, China
| | - Chang-Wei Hsieh
- Department of Food Science and Biotechnology, National Chung Hsing University, Taichung City 402202, Taiwan; (T.-Y.L.); (Y.-T.W.); (C.-C.H.)
- Department of Medical Research, China Medical University Hospital, Taichung City 404333, Taiwan
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13
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Khumsupan D, Lin SP, Hsieh CW, Santoso SP, Chou YJ, Hsieh KC, Lin HW, Ting Y, Cheng KC. Current and Potential Applications of Atmospheric Cold Plasma in the Food Industry. Molecules 2023; 28:4903. [PMID: 37446565 DOI: 10.3390/molecules28134903] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2023] [Revised: 06/17/2023] [Accepted: 06/19/2023] [Indexed: 07/15/2023] Open
Abstract
The cost-effectiveness and high efficiency of atmospheric cold plasma (ACP) incentivise researchers to explore its potentials within the food industry. Presently, the destructive nature of this nonthermal technology can be utilised to inactivate foodborne pathogens, enzymatic ripening, food allergens, and pesticides. However, by adjusting its parameters, ACP can also be employed in other novel applications including food modification, drying pre-treatment, nutrient extraction, active packaging, and food waste processing. Relevant studies were conducted to investigate the impacts of ACP and posit that reactive oxygen and nitrogen species (RONS) play the principal roles in achieving the set objectives. In this review article, operations of ACP to achieve desired results are discussed. Moreover, the recent progress of ACP in food processing and safety within the past decade is summarised while current challenges as well as its future outlook are proposed.
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Affiliation(s)
- Darin Khumsupan
- Institute of Biotechnology, College of Bioresources and Agriculture, National Taiwan University, Taipei City 106319, Taiwan
| | - Shin-Ping Lin
- School of Food Safety, Taipei Medical University, Taipei City 110, Taiwan
| | - Chang-Wei Hsieh
- Department of Food Science and Biotechnology, National Chung Hsing University, Taichung City 402, Taiwan
| | | | - Yu-Jou Chou
- Institute of Food Science and Technology, College of Bioresources and Agriculture, National Taiwan University, Taipei City 106319, Taiwan
| | - Kuan-Chen Hsieh
- Institute of Food Science and Technology, College of Bioresources and Agriculture, National Taiwan University, Taipei City 106319, Taiwan
| | - Hui-Wen Lin
- Department of Optometry, Asia University, Taichung City 41354, Taiwan
| | - Yuwen Ting
- Institute of Food Science and Technology, College of Bioresources and Agriculture, National Taiwan University, Taipei City 106319, Taiwan
| | - Kuan-Chen Cheng
- Institute of Biotechnology, College of Bioresources and Agriculture, National Taiwan University, Taipei City 106319, Taiwan
- Institute of Food Science and Technology, College of Bioresources and Agriculture, National Taiwan University, Taipei City 106319, Taiwan
- Department of Optometry, Asia University, Taichung City 41354, Taiwan
- Department of Medical Research, China Medical University Hospital, Taichung City 404327, Taiwan
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14
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Gavahian M, Bannikoppa AM, Majzoobi M, Hsieh CW, Lin J, Farahnaky A. Fenugreek bioactive compounds: A review of applications and extraction based on emerging technologies. Crit Rev Food Sci Nutr 2023:1-17. [PMID: 37303155 DOI: 10.1080/10408398.2023.2221971] [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] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 06/13/2023]
Abstract
Fenugreek (Trigonella foenum-graecum L.) is a pharmaceutically significant aromatic crop with health benefits linked to its phytochemicals. This article aims to overview progress in using emerging technologies to extract its bioactive compounds and extraction mechanisms. Also, the trends in the applications of this herb in the food industry and its therapeutical effects were explained. Fenugreek's flavor is the primary reason for its applications in the food industry. At the same time, it has antimicrobial, antibacterial, hepatoprotection, anticancer, lactation, and antidiabetic effects. Phytochemicals responsible for these effects include galactomannans, saponins, alkaloids, and polyphenols. Besides, data showed that emerging technologies boost fenugreek extracts' yield and biological activity. Among these, ultrasound (55.6%) is the most studied technology, followed by microwave (37.0%), cold plasma (3.7%), and combined approaches (3.7%). Processing conditions (e.g., treatment time and intensity) and solvent (type, ratio, and concentration) are significant parameters that affect the performance of these novel extraction technologies. Extracts obtained by sustainable energy-saving emerging technologies can be used to develop value-added health-promoting products.
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Affiliation(s)
- Mohsen Gavahian
- Department of Food Science, National Pingtung University of Science and Technology, Neipu, Pingtung, Taiwan
| | - Asha Mahesh Bannikoppa
- Department of Food Science, National Pingtung University of Science and Technology, Neipu, Pingtung, Taiwan
| | - Mahsa Majzoobi
- Biosciences and Food Technology, School of Science, RMIT University, Melbourne, Victoria, Australia
| | - Chang-Wei Hsieh
- Department of Food Science and Biotechnology, National Chung Hsing University, Taichung City, Taiwan
| | - Jenshin Lin
- Department of Food Science, National Pingtung University of Science and Technology, Neipu, Pingtung, Taiwan
| | - Asgar Farahnaky
- Biosciences and Food Technology, School of Science, RMIT University, Melbourne, Victoria, Australia
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15
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Lu HC, Lin T, Ng MY, Hsieh CW, Liao YW, Chen CC, Yu CC, Chen CJ. Anti-inflammaging effects of vitamin D in human gingival fibroblasts with advanced glycation end product stimulation. J Dent Sci 2023; 18:666-673. [PMID: 37021258 PMCID: PMC10068372 DOI: 10.1016/j.jds.2022.10.003] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [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: 08/22/2022] [Revised: 10/03/2022] [Indexed: 04/05/2023] Open
Abstract
Background/purpose :Both periodontal disease and diabetes mellitus (DM) are long-term inflammatory disorders that are highly prevalent and have a significant health impact. Inflammaging, a state of pre-aging and hyperinflammatory state has been acknowledged for its role in DM patients to have heightened risk of periodontitis. Numerous evidences revealed that inflammaging contributed by cell senescence, acceleration of inflammation and oxidative stress participates in the destruction of periodontium in DM. Abilities of vitamin D in suppressing inflammation and oxidative stress have been revealed in a range of tissues, however in DM’s gingival cells, the effect remain undefined. Materials and methods : Under the stimulation of advanced glycation end-products (AGEs), we assessed the cell proliferation in human gingival fibroblast (HGF), IL-6 and IL-8 secretions, cellular senescence expression and generation of reactive oxygen species (ROS) with or without vitamin D intervention. Following that, we examined the expression of Nrf2 and HO-1 to see if vitamin D was able to modulate the anti-oxidant signaling. A knockdown experiment was then conducted to proof the participation of Nrf2 on the secretion of pro-inflammatory IL-6 and IL-8. Results : Following the treatment of vitamin D, AGEs-elicited IL-6 and IL-8 production and cell senescence were dose-dependently repressed. Moreover, vitamin D attenuated AGEs-induced ROS in a dose-dependent pattern. Results from qRT-PCR demonstrated vitamin D reversed the suppression of Nrf2 and HO-1 induced by AGEs. Our findings revealed that the anti-inflammatory and anti-oxidant effect in vitamin D was mediated via the upregulation of Nrf2 expression. Conclusion : These data showed that high levels of AGEs in the gingiva lead to inflammaging reflected by increased pro-inflammatory cytokines, cell senescence expression and oxidative stress. Vitamin D supplementation can reduce oxidative stress and inflammation via the upregulation of Nrf2 signaling and hence, may be a potential approach for treatment of diabetes-associated periodontitis.
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Affiliation(s)
- Hung-Chieh Lu
- School of Dentistry, Chung Shan Medical University, Taichung, Taiwan
| | - Taichen Lin
- School of Dentistry, Chung Shan Medical University, Taichung, Taiwan
- Department of Dentistry, Chung Shan Medical University Hospital, Taichung, Taiwan
| | - Min Yee Ng
- School of Dentistry, Chung Shan Medical University, Taichung, Taiwan
| | - Chang-Wei Hsieh
- Department of Food Science and Biotechnology, National Chung Hsing University, Taichung, Taiwan
| | - Yi-Wen Liao
- Department of Medical Research, Chung Shan Medical University Hospital, Taichung, Taiwan
- Institute of Oral Sciences, Chung Shan Medical University, Taichung, Taiwan
| | - Chun-Cheng Chen
- School of Dentistry, Chung Shan Medical University, Taichung, Taiwan
- Department of Dentistry, Chung Shan Medical University Hospital, Taichung, Taiwan
| | - Cheng-Chia Yu
- School of Dentistry, Chung Shan Medical University, Taichung, Taiwan
- Department of Dentistry, Chung Shan Medical University Hospital, Taichung, Taiwan
- Institute of Oral Sciences, Chung Shan Medical University, Taichung, Taiwan
- Corresponding author. Institute of Oral Sciences, Chung Shan Medical University, No.110, Sec.1, Jianguo N. Rd., Taichung 40201, Taiwan.
| | - Chun-Jung Chen
- School of Dentistry, Chung Shan Medical University, Taichung, Taiwan
- Division of Periodontics, Department of Dentistry, Chi Mei Medical Center, Tainan, Taiwan
- Corresponding author. Division of Periodontics, Department of Dentistry, Chi Mei Medical Center, No. 901, Zhonghua Rd. Yongkang Dist., Tainan 71004, Taiwan.
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Alvares E, Tantoro S, Wijaya CJ, Cheng KC, Soetaredjo FE, Hsu HY, Angkawijaya AE, Go AW, Hsieh CW, Santoso SP. Preparation of MIL100/MIL101-alginate composite beads for selective phosphate removal from aqueous solution. Int J Biol Macromol 2023; 231:123322. [PMID: 36690234 DOI: 10.1016/j.ijbiomac.2023.123322] [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: 07/03/2022] [Revised: 01/11/2023] [Accepted: 01/14/2023] [Indexed: 01/22/2023]
Abstract
Numerous studies have reported various approaches for synthesizing phosphate-capturing adsorbents to mitigate eutrophication. Despite the efforts, concerns about production cost, the complexity of synthesis steps, environmental friendliness, and applicability in industrial settings continue to be a problem. Herein, phosphate-selective composite adsorbents were prepared by incorporating alginate (Alg) with MIL100 and MIL101 to produce the MIL100/Alg and MIL101/Alg beads, where Fe3+ served as the crosslinker. The unsaturated coordination bond of MIL100 and MIL101 serves as a Lewis acid that can attract phosphate. The adsorption equilibrium isotherm, uptake kinetics, and effects of operating parameters were studied. The phosphate adsorption capacity of MIL100/Alg (103.3 mg P/g) and MIL101/Alg (109.5 mg P/g) outperformed their constituting components at pH 6 and 30 °C. Detailed evaluation of the adsorbent porosity using N2 sorption reveals the formation of mesoporous structures on the Alg network upon incorporation of MIL100 and MIL101. The composite adsorbents have excellent selectivity toward anionic phosphate and can be easily regenerated. Phosphate adsorption by MIL100/Alg and MIL101/Alg was driven by electrostatic attraction and ligand exchange. Preliminary economic analysis on the synthesis of the adsorbents indicates that the composites, MIL100/Alg and MIL101/Alg, are economically viable adsorbents.
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Affiliation(s)
- Eric Alvares
- Chemical Engineering Department, Widya Mandala Surabaya Catholic University, Surabaya 60114, East Java, Indonesia
| | - Stanley Tantoro
- Chemical Engineering Department, Widya Mandala Surabaya Catholic University, Surabaya 60114, East Java, Indonesia
| | - Christian Julius Wijaya
- Chemical Engineering Department, Widya Mandala Surabaya Catholic University, Surabaya 60114, East Java, Indonesia; Collaborative Research Center for Zero Waste and Sustainability, Jl. Kalijudan 37, Surabaya 60114, East Java, Indonesia
| | - Kuan-Chen Cheng
- Institute of Food Science and Technology, National Taiwan University, #1, Sec. 4, Roosevelt Rd., Taipei 10617, Taiwan; Institute of Biotechnology, National Taiwan University, #1, Sec. 4, Roosevelt Rd., Taipei 10617, Taiwan; Department of Medical Research, China Medical University Hospital, China Medical University, 91, Hsueh-Shih Road, Taichung 40402, Taiwan; Department of Optometry, Asia University, 500, Lioufeng Rd., Wufeng, Taichung 41354, Taiwan.
| | - Felycia Edi Soetaredjo
- Chemical Engineering Department, Widya Mandala Surabaya Catholic University, Surabaya 60114, East Java, Indonesia; Collaborative Research Center for Zero Waste and Sustainability, Jl. Kalijudan 37, Surabaya 60114, East Java, Indonesia
| | - Hsien-Yi Hsu
- School of Energy and Environment, Department of Materials Science and Engineering, City University of Hong Kong, Kowloon Tong, Hong Kong, China; Shenzhen Research Institute of City University of Hong Kong, Shenzhen 518057, China
| | | | - Alchris Woo Go
- Department of Chemical Engineering, National Taiwan University of Science and Technology, Taipei 10607, Taiwan
| | - Chang-Wei Hsieh
- Department of Food Science and Biotechnology, National Chung Hsing University, South Dist., Taichung City 40227, Taiwan; Department of Medical Research, China Medical University Hospital, North Dist., Taichung City 404333, Taiwan
| | - Shella Permatasari Santoso
- Chemical Engineering Department, Widya Mandala Surabaya Catholic University, Surabaya 60114, East Java, Indonesia; Collaborative Research Center for Zero Waste and Sustainability, Jl. Kalijudan 37, Surabaya 60114, East Java, Indonesia.
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17
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Huang PH, Hou CY, Hsieh CW, Cheng KC, Ciou JY, Qiu YT, Huang CC, Hazeena SH. Investigation of the physicochemical properties of the thin slices of dried pork meat paper mixed with squid. J Food Sci Technol 2023; 60:1590-1599. [PMID: 37033313 PMCID: PMC10076472 DOI: 10.1007/s13197-023-05702-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/08/2023] [Accepted: 02/20/2023] [Indexed: 03/06/2023]
Abstract
Globally, the Peruvian squid (Dosidicus gigas) has the highest productivity among squid species. However, due to its high-water content and astringent taste, it has limited fresh food value. This study used Peruvian squid meat as the primary material to prepare thin slices of dried squid meat paper mixed with pork. Here, different proportions (20, 40, 60, 80, and 100%, while 0% as the control group) of squid surimi have used to mix with pork for the meat paper preparation and the changes in physicochemical properties, microstructure, and sensory evaluation were analyzed. The results showed that the total volatile basic nitrogen (TVB-N) contents increased with the storage period, where 20% squid surimi substitution had the lowest TVB-N content. The 20% squid surimi substitution group had the highest expansion rate, the lowest peroxide value (PV), and moisture content. The food-borne microorganisms (E. coli, coliforms, and Salmonella spp.) were within the legal limits or negative. Hardness and crispiness, 20-40% squid surimi substitution were closely similar to the control group. This study has provided an effective investigation of the possibility of expanding the utilization of Peruvian squid resources by combining appropriate squid surimi with minced pork for high-quality thin slices of dried meat paper.
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Affiliation(s)
- Ping-Hsiu Huang
- College of Food, Jiangsu Food and Pharmaceutical Science College, Huai’an, 223003 China
| | - Chih-Yao Hou
- Department of Seafood Science, College of Hydrosphere, National Kaohsiung, University of Science and Technology, Kaohsiung, 81157 Taiwan, ROC
| | - Chang-Wei Hsieh
- Department of Food Science and Biotechnology, National Chung Hsing University, Taichung, 40227 Taiwan, ROC
- Department of Medical Research, China Medical University Hospital, Taichung, 40402 Taiwan, ROC
| | - Kuan-Chen Cheng
- Department of Medical Research, China Medical University Hospital, Taichung, 40402 Taiwan, ROC
- Institute of Biotechnology, National Taiwan University, Taipei, 10617 Taiwan
- Institute of Food Science Technology, National Taiwan University, Taipei, 10617 Taiwan, ROC
- Department of Optometry, Asia University, Taichung, 41354 Taiwan, ROC
| | - Jhih-Ying Ciou
- Department of Food Science, Tunghai University, Taichung, 407224 Taiwan, ROC
| | - Yi-Ting Qiu
- Department of Seafood Science, College of Hydrosphere, National Kaohsiung, University of Science and Technology, Kaohsiung, 81157 Taiwan, ROC
| | - Chin-Chih Huang
- Department of Seafood Science, College of Hydrosphere, National Kaohsiung, University of Science and Technology, Kaohsiung, 81157 Taiwan, ROC
| | - Sulfath Hakkim Hazeena
- Department of Seafood Science, College of Hydrosphere, National Kaohsiung, University of Science and Technology, Kaohsiung, 81157 Taiwan, ROC
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18
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Hou CY, Hazeena SH, Hsieh SL, Ciou JY, Hsieh CW, Shih MK, Chen MH, Tu CW, Huang PH. Investigation of the optimal production conditions for egg white hydrolysates and physicochemical characteristics. J Food Sci Technol 2023; 60:1600-1611. [PMID: 37033311 PMCID: PMC10076473 DOI: 10.1007/s13197-023-05708-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/13/2023] [Accepted: 02/21/2023] [Indexed: 03/06/2023]
Abstract
This study aimed to investigate the potential of egg white protein hydrolysate (EWH) as a functional food by identifying the optimum production conditions for EWH with response surface methodology (the results of the sensory evaluation were considered as an essential quality indicator). At the same time, its physicochemical and biological activity was also evaluated. The optimal economic production conditions were selected: substrate concentration of 12.5%, enzyme content of 7.5%, and hydrolysis time at 100 min. The degree of hydrolysis (DH %) was 13.51%. In addition, to the better acceptance of the evaluation, it also helps to reduce the production cost of the protein hydrolysate, which is beneficial to future processing and applications. The antioxidant capacity experiments showed that EWH has good antioxidant activity, which presents a dose-dependent relationship. Hence, this study provides a theoretical basis for future research and application of EWH for processing applications, including dietary supplementation. Supplementary Information The online version contains supplementary material available at 10.1007/s13197-023-05708-0.
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19
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Hou CY, Lin CM, Patel AK, Dong C, Shih MK, Hsieh CW, Hung YL, Huang PH. Development of novel green methods for preparation of lead-free preserved pidan (duck egg). J Food Sci Technol 2023; 60:966-974. [PMID: 36908336 PMCID: PMC9998813 DOI: 10.1007/s13197-022-05417-0] [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] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/17/2022] [Accepted: 02/23/2022] [Indexed: 12/13/2022]
Abstract
Pidan, a pickled duck egg, is a traditional Chinese cuisine and generally produced by soaking in metal ion containing strong alkaline solution such as NaOH solution. However, nowadays consumers possess negative perception for using strong alkali in food processing. Therefore, the objective of the current study was to determine the potential of incinerated eggshell powder and alkaline electrolyzed oxidized (EO) water for pidan production rather than harmful NaOH use. This study aims to obtain the optimal physicochemical and sensory qualities of pidan. Various dosing (1-5%) of the incinerated eggshell powder solution or alkaline EO water was used as a basic pickling solution. Duck eggs were pickled at 25-27 °C for 15-30 days with 3 days of an observation interval. Actual commercial process commonly undergoes for 14 days of ripening, after 25 days of picking process with incinerated eggshell powder or EO water. Results showed that physicochemical and sensory attributes of pidan obtained by incinerated eggshell powder solution and alkaline EO water were not significantly different (P < 0.05) from the commercial product. This study reports a cost-effective and green alternative method for pidan processing by replacing costly NaOH without compromising their physico-chemical and sensory attributes.
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Affiliation(s)
- Chih-Yao Hou
- Department of Seafood Science, College of Hydrosphere, National Kaohsiung University of Science and Technology, Kaohsiung, 81157 Taiwan, ROC
| | - Chia-Min Lin
- Department of Seafood Science, College of Hydrosphere, National Kaohsiung University of Science and Technology, Kaohsiung, 81157 Taiwan, ROC
| | - Anil Kumar Patel
- Department of Marine Environmental Engineering, National Kaohsiung University of Science and Technology, Kaohsiung City, 81157 Taiwan, ROC
- Sustainable Environment Research Center, National Kaohsiung University of Science and Technology, Kaohsiung City, 81157 Taiwan, ROC
| | - Chengdi Dong
- Department of Marine Environmental Engineering, National Kaohsiung University of Science and Technology, Kaohsiung City, 81157 Taiwan, ROC
| | - Ming-Kuei Shih
- Graduate Institute of Food Culture and Innovation, National Kaohsiung University of Hospitality and Tourism, Kaohsiung, Taiwan, ROC
| | - Chang-Wei Hsieh
- Department of Food Science and Biotechnology, National Chung Hsing University, 145 Xingda Rd., South Dist., Taichung City, 402 Taiwan, ROC
- Department of Medical Research, China Medical University Hospital, Taichung City, 404 Taiwan, ROC
| | - Yu-Lin Hung
- Department of Seafood Science, College of Hydrosphere, National Kaohsiung University of Science and Technology, Kaohsiung, 81157 Taiwan, ROC
| | - Ping-Hsiu Huang
- College of Food, Jiangsu Food and Pharmaceutical Science College, Huaian City, 223001 Jiangsu Province China
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20
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Hsieh CC, Yu SH, Cheng KW, Liou YW, Hsu CC, Hsieh CW, Kuo CH, Cheng KC. Production and analysis of metabolites from Solid-State Fermentation of Chenopodium formosanum (Djulis) Sprouts in a Bioreactor. Food Res Int 2023; 168:112707. [PMID: 37120190 DOI: 10.1016/j.foodres.2023.112707] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2022] [Revised: 03/07/2023] [Accepted: 03/14/2023] [Indexed: 03/19/2023]
Abstract
The study utilized fresh fourth-day Chenopodium formosanum sprouts as the substrate for Rhizopus oligosporus fermentation. The resultant products showed higher antioxidant capacity than those from C. formosanum grains. Compared to traditional plate fermentation (PF), fermentation in a bioreactor (BF) (35 °C, 0.4 vvm aeration at 5 rpm) led to higher free peptide content (99.56 ± 7.77 mg casein tryptone/g) and enzyme activity (amylase, glucosidase, and proteinase are 2.21 ± 0.01, 54.57 ± 10.88, and 40.81 ± 6.52 U/g, respectively) than traditional plate fermentation (PF). Using mass spectrometry analysis, two peptides TDEYGGSIENRFMN and DNSMLTFEGAPVQGAAAITEK were predicted to possess high bioactive properties as DPP IV and ACE inhibitors. Additionally, over twenty new metabolites (aromatics, amines, fatty acids, and carboxylic acids) were discovered in the BF system compared to its PF counterpart. Results suggest that using a BF system to ferment C. formosanum sprouts is an appropriate method to scale-up fermentation and enhance nutritional values as well as bioactivities.
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Affiliation(s)
- Chen-Che Hsieh
- Institute of Biotechnology, National Taiwan University, No. 1, Sec. 4, Roosevelt Rd, Taipei 10617, Taiwan, ROC
| | - Shu-Han Yu
- Institute of Biotechnology, National Taiwan University, No. 1, Sec. 4, Roosevelt Rd, Taipei 10617, Taiwan, ROC
| | - Kai-Wen Cheng
- Department of Chemistry, National Taiwan University, No. 1, Sec. 4, Roosevelt Rd, Taipei 10617, Taiwan, ROC
| | - Yu-Wei Liou
- Institute of Food Science Technology, National Taiwan University, No. 1, Sec. 4, Roosevelt Rd, Taipei 10617, Taiwan, ROC
| | - Cheng-Chih Hsu
- Department of Chemistry, National Taiwan University, No. 1, Sec. 4, Roosevelt Rd, Taipei 10617, Taiwan, ROC
| | - Chang-Wei Hsieh
- Department of Food Science and Biotechnology, National Chung Hsing University, 145 Xingda Rd, South Dist, Taichung 40227, Taiwan, ROC
| | - Chia-Hung Kuo
- Department of Seafood Science, National Kaohsiung University of Science and Technology, No. 142, Haijhuan Rd, Nanzih District, Kaohsiung 81157, Taiwan, ROC
| | - Kuan-Chen Cheng
- Institute of Biotechnology, National Taiwan University, No. 1, Sec. 4, Roosevelt Rd, Taipei 10617, Taiwan, ROC; Institute of Food Science Technology, National Taiwan University, No. 1, Sec. 4, Roosevelt Rd, Taipei 10617, Taiwan, ROC; Department of Optometry, Asia University, 500, Lioufeng Rd, Wufeng, Taichung 41354, Taiwan, ROC; Department of Medical Research, China Medical University Hospital, China Medical University, 91, Hsueh-Shih Road, Taichung 40402, Taiwan, ROC.
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21
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Lai YT, Hou CY, Lin SP, Lo YC, Chen CH, Hsieh CW, Lin HW, Cheng KC. Sequential culture with aroma-producing yeast strains to improve the quality of Kyoho wine. J Food Sci 2023; 88:1114-1127. [PMID: 36660881 DOI: 10.1111/1750-3841.16468] [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: 10/03/2022] [Revised: 12/12/2022] [Accepted: 12/29/2022] [Indexed: 01/21/2023]
Abstract
Despite many non-Saccharomyces yeasts being considered spoilage microorganisms, they can increase aroma and flavor diversity in alcoholic beverages. The purpose of this study was to investigate nontraditional inoculation strategies using aroma-producing yeast strains for Kyoho wine fermentation, followed by an instrumental analysis and sensory evaluation. The winemaking process was carried out using Saccharomyces cerevisiae Gr112, Hanseniaspora uvarum Pi235, and Pichia kluyveri Pe114. Multiple inoculation strategies were explored. In instrumental analysis results, mixed culture could promote the formation of esters (5.9-folds) and glycerol (1.3-folds) and reduce the content of ethanol (-0.5% [v/v]) in wine. The sensory analysis results suggested that the three yeast strains sequential inoculation treatment was associated with the aroma attributes "floral," "red fruity," and "tropical fruity." Co-cultivation contributed to an increase in complexity and aromatic intensity, with the three-strain inoculation treatment presenting a more distinctive appearance. PRACTICAL APPLICATION: The inoculation of S. cerevisiae improved the accumulation of volatile acids and esters by inhibiting the growth of non-Saccharomyces yeast strains. Inoculation of H. uvarum and P. kluyveri would effectively solve the defect of excessive content of higher alcohols in wines produced by S. cerevisiae. The suitable inoculation strategy between non-Saccharomyces yeasts could improve the overall quality of Kyoho wine whose starter might be widely used in fermentation industry.
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Affiliation(s)
- Yen-Tso Lai
- Institute of Biotechnology, National Taiwan University, Taipei, Taiwan
| | - Chih-Yao Hou
- Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung, Taiwan
| | - Shin-Ping Lin
- School of Food Safety, Taipei Medical University, Taipei, Taiwan
| | - Yi-Chen Lo
- Institute of Food Science Technology, National Taiwan University, Taipei, Taiwan
| | - Chien-Hao Chen
- Department of Food and Beverage Management, National Kaohsiung University of Hospitality and Tourism, Taipei, Taiwan
| | - Chang-Wei Hsieh
- Department of Food Science and Biotechnology, National Chung Hsing University, Taichung, Taiwan
| | - Hui-Wen Lin
- Department of Optometry, Asia University, Taichung, Taiwan
| | - Kuan-Chen Cheng
- Institute of Biotechnology, National Taiwan University, Taipei, Taiwan.,Institute of Food Science Technology, National Taiwan University, Taipei, Taiwan.,Department of Optometry, Asia University, Taichung, Taiwan.,Department of Medical Research, China Medical University Hospital, China Medical University, Taichung, Taiwan
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22
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Yang M, Hou CY, Lin MC, Chang CK, Patel AK, Dong CD, Chen YA, Wu JT, Hsieh CW. Efficient thermal treatment of radish ( Raphanus sativus) for enhancing its bioactive compounds. J Food Sci Technol 2023; 60:1045-1053. [PMID: 36908344 PMCID: PMC9998766 DOI: 10.1007/s13197-022-05450-z] [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] [Revised: 03/17/2022] [Accepted: 03/23/2022] [Indexed: 11/24/2022]
Abstract
Old preserved radish (OPR), a traditional pickled-food of Asia, contains the healthy bioactive compounds, such as phenols and flavonoids. To preserve the phenols levels in radish by thermal treatment, which are decreased due to the polyphenol oxidase activity during long storage. Range of thermal processing evaluated to retain the maximum phenols level in the radish while processed at temperatures of 70 °C, 80 °C and 90 °C for 30 days. In this study, the bioactive compounds and antioxidant activity of thermal processing radish (TPR) were evaluated and compared with commercial products of OPR. Results showed the best condition of thermal processing, 80°C for 30 days, could increase the values of phenols, flavonoids and antioxidant activity that were 2.27, 2.74 and 2.89 times, respectively. When comparing the thermally processed radish or TPR with OPR, TPR has a higher content of phenols and flavonoids, indicating that the thermal processing was effective to increase the content of functional compounds in radish and significantly improved its nutritional values.
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Affiliation(s)
- Min Yang
- Department of Food Science and Biotechnology, National Chung Hsing University, 145 Xingda Rd., South Dist., Taichung City, 40227 Taiwan
| | - Chih-Yao Hou
- Department of Seafood Science, National Kaohsiung University of Science and Technology, 142, Haizhuan Rd., Nanzi Dist., Kaohsiung City, 81157 Taiwan
| | - Ming-Ching Lin
- Division of Endocrinology and Metabolism, Department of Internal Medicine, Taichung Veterans General Hospital, No. 1650 Taiwan Boulevard, Section 4, Taichung, 40705 Taiwan
| | - Chao-Kai Chang
- Department of Food Science and Biotechnology, National Chung Hsing University, 145 Xingda Rd., South Dist., Taichung City, 40227 Taiwan
| | - Anil Kumar Patel
- Department of Seafood Science, National Kaohsiung University of Science and Technology, 142, Haizhuan Rd., Nanzi Dist., Kaohsiung City, 81157 Taiwan
- Sustainable Environment Research Center, National Kaohsiung University of Science and Technology, 142, Haijhuan Rd., Nanzih Dist., Kaohsiung City, 81157 Taiwan
| | - Cheng-Di Dong
- Department of Seafood Science, National Kaohsiung University of Science and Technology, 142, Haizhuan Rd., Nanzi Dist., Kaohsiung City, 81157 Taiwan
| | - Yi-An Chen
- College of Biotechnology and Bioresources, Da-Yeh University, 168 University Rd, Dacun, Chang-Hua, 515 Taiwan
| | - Jung-Tsung Wu
- College of Biotechnology and Bioresources, Da-Yeh University, 168 University Rd, Dacun, Chang-Hua, 515 Taiwan
| | - Chang-Wei Hsieh
- Department of Food Science and Biotechnology, National Chung Hsing University, 145 Xingda Rd., South Dist., Taichung City, 40227 Taiwan
- Department of Medical Research, China Medical University Hospital, Taichung City, 404333 Taiwan
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23
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Chang CK, Lung CT, Gavahian M, Yudhistira B, Chen MH, Santoso SP, Hsieh CW. Effect of pulsed electric field-assisted thawing on the gelling properties of pekin duck meat myofibrillar protein. J FOOD ENG 2023. [DOI: 10.1016/j.jfoodeng.2023.111482] [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: 02/26/2023]
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24
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Kuo BC, Yeh LC, Chen FW, Chang CS, Hsieh CW, Yeh YY. Temporal profiles of cortical oscillations in novice performers for goal-directed aiming in a shooting task. Biol Psychol 2023; 176:108482. [PMID: 36574879 DOI: 10.1016/j.biopsycho.2022.108482] [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: 04/05/2022] [Revised: 12/19/2022] [Accepted: 12/23/2022] [Indexed: 12/25/2022]
Abstract
Goal-directed aiming relies on the ability to control attention and visuomotor movements while preparing for motor execution. Research in precision sports has investigated cortical oscillations for supporting expert performance. However, the results may be influenced by adaptive and strategic behaviors after intensive training. Whether and at what time points distinctive oscillations support goal-directed aiming without such training remains elusive. In this electroencephalographic (EEG) study, we investigated how the theta, alpha and beta oscillations change to support accurate aiming before novices took an action. We first conducted a model-based analysis to examine the correlation of cortical oscillations with accurate shooting on a trial-by-trial basis in a within-individual manner. The results showed that alpha and beta oscillations at different time points during the aiming period were better predictors of aiming accuracy. We then compared the oscillatory power for good versus poor performance. The results showed decreases in the alpha and beta power across distributed cortical areas and an increase in the frontal theta power successively before shot release. Moreover, greater intertrial phase coherence was observed for good performance than for poor performance in posterior alpha activity and anterior beta activity during the aiming period. In conclusion, these results advance our understanding of the temporal dynamics of theta, alpha and beta oscillations in orchestrating goal setting, motor preparation and focused attention to monitoring both external and internal states for accurate aiming. Among the three, alpha and beta oscillations are critical for predicting aiming performance and theta oscillations reflect effortful cognitive control.
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Affiliation(s)
- Bo-Cheng Kuo
- Department of Psychology, National Taiwan University, Taipei, Taiwan.
| | - Lu-Chun Yeh
- Department of Psychology, National Taiwan University, Taipei, Taiwan
| | - Fang-Wen Chen
- Department of Psychology, National Taiwan University, Taipei, Taiwan
| | - Chao-Shiung Chang
- Department of Psychology, National Taiwan University, Taipei, Taiwan
| | - Chang-Wei Hsieh
- Department of Computer Science and Information Engineering, Asia University, Taichung, Taiwan
| | - Yei-Yu Yeh
- Department of Psychology, National Taiwan University, Taipei, Taiwan
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25
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Hou CY, Hazeena SH, Shih MK, Hsieh SL, Hsieh CW, Liu TT, Chen MH, Huang YW. Structural characteristics of collagen from cuttlefish skin waste extracted at optimized conditions. International Journal of Food Properties 2022. [DOI: 10.1080/10942912.2022.2127762] [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] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
Affiliation(s)
- Chih-Yao Hou
- Department of Seafood Science, College of Hydrosphere, National Kaohsiung University of Science and Technology, Kaohsiung, Taiwan
| | - Sulfath Hakkim Hazeena
- Department of Seafood Science, College of Hydrosphere, National Kaohsiung University of Science and Technology, Kaohsiung, Taiwan
| | - Ming-Kuei Shih
- Graduate Institute of Food Culture and Innovation, National Kaohsiung University of Hospitality and Tourism, Kaohsiung, Taiwan
| | - Shu-Ling Hsieh
- Department of Seafood Science, College of Hydrosphere, National Kaohsiung University of Science and Technology, Kaohsiung, Taiwan
| | - Chang-Wei Hsieh
- Department of Food Science and Biotechnology, National Chung Hsing University, Taichung, Taiwan
- Department of Medical Research, China Medical University Hospital, Taichung, Taiwan
| | - Tsu Tung Liu
- Department of Seafood Science, College of Hydrosphere, National Kaohsiung University of Science and Technology, Kaohsiung, Taiwan
| | - Min-Hung Chen
- Yuan Marketing & Processing Division, Agriculture & Food Agency Council of Agriculture Executive, Nantou, Taiwan
| | - Yu-Wen Huang
- Department of Seafood Science, College of Hydrosphere, National Kaohsiung University of Science and Technology, Kaohsiung, Taiwan
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26
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Thien TC, Nemallapudi MV, Hsieh CW, Chen AE. Uniformity calibration for large area XY strip parallel plate ionization chamber. Phys Med Biol 2022; 68. [PMID: 36562587 DOI: 10.1088/1361-6560/aca9b5] [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: 05/10/2022] [Accepted: 12/07/2022] [Indexed: 12/12/2022]
Abstract
Demand for large area parallel plate ionization chamber (PPIC) or large area ionization chamber (LAIC) has risen in recent years due to several advantages of the large effective area in monitoring therapeutic radiation beams. PPICs are designed for the measurements of beam profile and dosimetry in radiation therapy quality assurance (QA) procedures.Objective. Heterogeneous responses over the large sensitive area pose an undeniable concern for the straightforward applications of PPICs in clinical dosimetry. Uniformity calibration for the detector response is thus essential for the accurate performance of each PPIC unit.Approach.A large area XY strip PPIC, characterized by a large effective area of 345.44 × 345.44 mm2and 256 readout channels, was investigated in this study. A new systematic uniformity calibration is developed to improve the lateral response of the PPIC over the measurements for both narrow beams and large square field beams. A 2D response map of the PPIC was obtained by a spot-scanning method using a compact x-ray tube (mini x-ray). The mini x-ray, providing stable radiation (uncertainty <0.1%), was moved with a step size of 20 mm in 2 dimensions across the entire PPIC surface to collect a complete spot scan. Different uniformity calibration methods were introduced for the measurement of the PPIC by adopting the information from the detector 2D response map.Main results.Deviation of the detector response, before calibration, was observed to reach about 7% for the testing PPIC unit which is much higher than the recommended uniformity response of 1% (IAEA TRS-398). The uniformity response of the PPIC improved significantly to less than 1% across the detector surface after calibration.Significance.The proposed methods enable the practical application of PPIC in routine clinical dosimetry and can be reliably adopted by any radiation facility to perform daily and monthly QA.
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Affiliation(s)
- T C Thien
- Department of Physics, National Central University, Taiwan.,Institute of Physics, Academia Sinica, Taiwan
| | | | - C W Hsieh
- Electrical Engineering, National Chiayi University, Taiwan
| | - A E Chen
- Department of Physics, National Central University, Taiwan
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27
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Hsu WC, Chou LW, Chiu HY, Hsieh CW, Hu WP. A Study on the Effects of Lateral-Wedge Insoles on Plantar-Pressure Pattern for Medial Knee Osteoarthritis Using the Wearable Sensing Insole. Sensors (Basel) 2022; 23:84. [PMID: 36616681 PMCID: PMC9824433 DOI: 10.3390/s23010084] [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] [Figures] [Subscribe] [Scholar Register] [Received: 11/05/2022] [Revised: 12/16/2022] [Accepted: 12/19/2022] [Indexed: 06/17/2023]
Abstract
Patients with knee osteoarthritis have a unique plantar-pressure pattern during walking, and lateral-wedge insoles are one of the treatment options. Participants were randomly assigned to either the lateral-wedge insole group or the ordinary insole group. The Visual Analog Scale (VAS), Western Ontario and McMaster Universities Osteoarthritis Index (WOMAC), and plantar-pressure test scores were evaluated at the baseline and at 20 weeks. Plantar pressure data were collected using a pressure insole with 89 sensing locations. In the ordinary insole group, the function and total WOMAC scores decreased significantly (function score, 24.8 (baseline) to 16.5 (week 20); total score, 34.9 (baseline) to 24.6 (week 20)). During walking, the transverse width of the center of pressure as a percentage of foot width (%Trans) significantly increased in the ordinary insole group (baseline, 6.3%; week 20, 14.8%). In addition, the values of partial foot pressure as a percentage of body weight (%PFP) on the forefoot (baseline, 30.3%; week 20, 39.2%) and heel (baseline, 28.1%; week 20, 16.9%) also increased significantly in the ordinary insole group. Significant group-by-time interaction effects were observed for partial foot pressure per body weight in the forefoot (p = 0.031) and heel (p = 0.024). In the ordinary insole group, the plantar pressure on the heel significantly decreased (p = 0.011) and that on the forefoot significantly increased (p = 0.023). In contrast, plantar pressure remained stable in all regions in the lateral-wedge insole group. Thus, lateral-wedge insoles may protect against plantar pressure deterioration in patients with knee osteoarthritis.
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Affiliation(s)
- Wei-Ching Hsu
- Department of Bioinformatics and Medical Engineering, Asia University, Taichung City 41354, Taiwan
- Department of Physical Medicine and Rehabilitation, Asia University Hospital, Taichung City 41354, Taiwan
| | - Li-Wei Chou
- Department of Physical Medicine and Rehabilitation, Asia University Hospital, Taichung City 41354, Taiwan
- Department of Physical Medicine and Rehabilitation, China Medical University Hospital, Taichung City 40402, Taiwan
- Department of Physical Therapy, Graduate Institute of Rehabilitation Science, China Medical University, Taichung City 40402, Taiwan
| | - Hsiao-Yen Chiu
- Department of Bioinformatics and Medical Engineering, Asia University, Taichung City 41354, Taiwan
| | - Chang-Wei Hsieh
- Department of Computer Science & Information Engineering, Asia University, Taichung City 41354, Taiwan
| | - Wen-Pin Hu
- Department of Bioinformatics and Medical Engineering, Asia University, Taichung City 41354, Taiwan
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28
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Yang M, Hou CY, Hsu HY, Hazeena SH, Santoso SP, Yu CC, Chang CK, Gavahian M, Hsieh CW. Enhancing Bioactive Saponin Content of Raphanus sativus Extract by Thermal Processing at Various Conditions. Molecules 2022; 27:molecules27238125. [PMID: 36500218 PMCID: PMC9735865 DOI: 10.3390/molecules27238125] [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] [Figures] [Subscribe] [Scholar Register] [Received: 10/22/2022] [Revised: 11/10/2022] [Accepted: 11/18/2022] [Indexed: 11/25/2022]
Abstract
Pickled radish (Raphanus sativus) is a traditional Asian ingredient, but the traditional method takes decades to make this product. To optimize such a process, this study compared the saponin content of pickled radishes with different thermal processing and traditional processes (production time of 7 days, 10 years, and 20 years) and evaluated the effects of different thermal processes on the formation of radish saponin through kinetics study and mass spectrometry. The results showed that increasing the pickling time enhanced the formation of saponin in commercial pickled radishes (25 °C, 7 days, 6.50 ± 1.46 mg g-1; 3650 days, 23.11 ± 1.22 mg g-1), but these increases were lower than those induced by thermal processing (70 °C 30 days 24.24 ± 1.01 mg g-1). However, it was found that the pickling time of more than 10 years and the processing temperature of more than 80 °C reduce the saponin content. Liquid chromatography-mass spectrometry (LC-MS) analysis showed that the major saponin in untreated radish was Tupistroside G, whereas treated samples contained Asparagoside A and Timosaponin A1. Moreover, this study elucidated the chemical structure of saponins in TPR. The findings indicated that thermal treatment could induce functional saponin conversion in plants, and such a mechanism can also be used to improve the health efficacy of plant-based crops.
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Affiliation(s)
- Min Yang
- Department of Food Science and Biotechnology, National Chung Hsing University, 145 Xingda Rd., South Dist., Taichung 40227, Taiwan
| | - Chih-Yao Hou
- Department of Seafood Science, National Kaohsiung University of Science and Technology, 142, Haizhuan Rd., Nanzi Dist., Kaohsiung 81157, Taiwan
| | - Hsien-Yi Hsu
- Department of Materials Science and Engineering, School of Energy and Environment, City University of Hong Kong, Hong Kong 999077, China
- Shenzhen Research Institute, City University of Hong Kong, Shenzhen 518057, China
| | - Sulfath Hakkim Hazeena
- Department of Seafood Science, National Kaohsiung University of Science and Technology, 142, Haizhuan Rd., Nanzi Dist., Kaohsiung 81157, Taiwan
| | - Shella Permatasari Santoso
- Department of Chemical Engineering, Widya Mandala Surabaya Catholic University, Surabaya 60114, Indonesia
- Department of Chemical Engineering, National Taiwan University of Science and Technology, Daan Dist., Taipei 10607, Taiwan
| | - Cheng-Chia Yu
- School of Dentistry, Chung Shan Medical University, No.110, Sec.1, Jianguo N. Rd., Taichung 40201, Taiwan
- Institute of Oral Sciences, Chung Shan Medical University, No.110, Sec.1, Jianguo N. Rd., Taichung 40201, Taiwan
- Department of Dentistry, Chung Shan Medical University Hospital, No.110, Sec.1, Jianguo N. Rd., Taichung 40201, Taiwan
| | - Chao-Kai Chang
- Department of Food Science and Biotechnology, National Chung Hsing University, 145 Xingda Rd., South Dist., Taichung 40227, Taiwan
| | - Mohsen Gavahian
- Department of Food Science, National Pingtung University of Science and Technology, Pingtung 91201, Taiwan
- Correspondence: (M.G.); (C.-W.H.)
| | - Chang-Wei Hsieh
- Department of Food Science and Biotechnology, National Chung Hsing University, 145 Xingda Rd., South Dist., Taichung 40227, Taiwan
- Department of Medical Research, China Medical University Hospital, Taichung 404333, Taiwan
- Correspondence: (M.G.); (C.-W.H.)
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Punthi F, Yudhistira B, Gavahian M, Chang CK, Cheng KC, Hou CY, Hsieh CW. Pulsed electric field-assisted drying: A review of its underlying mechanisms, applications, and role in fresh produce plant-based food preservation. Compr Rev Food Sci Food Saf 2022; 21:5109-5130. [PMID: 36199192 DOI: 10.1111/1541-4337.13052] [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] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2022] [Revised: 08/26/2022] [Accepted: 09/04/2022] [Indexed: 01/28/2023]
Abstract
Drying is a key processing step for plant-based foods. The quality of dried products, including the physical, nutritional, microbiological, and sensory attributes, is influenced by the drying method used. Conventional drying technologies have low efficiency and can negatively affect product quality. Recently, pulsed electric field (PEF)-assisted techniques are being explored as a novel pretreatment for drying. This review focuses on the application of PEF as pretreatment for drying plant-based products, the preservation effects of this pretreatment, and its underlying mechanisms. A literature search revealed that PEF-assisted drying is beneficial for maintaining the physicochemical properties of the dried products and preserving their color and constituent chemical compounds. PEF-assisted drying promotes rehydration and improves the kinetics of drying. Unlike conventional technologies, PEF-assisted drying enables selective cell disintegration while maintaining product quality. Before the drying process, PEF pretreatment inactivates microbes and enzymes and controls respiratory activity, which may further contribute to preservation. Despite numerous advantages, the efficiency and applicably of PEF-assisted drying can be improved in the future.
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Affiliation(s)
- Fuangfah Punthi
- Department of Food Science and Biotechnology, National Chung Hsing University, Taichung, Taiwan, Republic of China
| | - Bara Yudhistira
- Department of Food Science and Biotechnology, National Chung Hsing University, Taichung, Taiwan, Republic of China.,Department of Food Science and Technology, Sebelas Maret University, Surakarta, Indonesia
| | - Mohsen Gavahian
- Department of Food Science, National Pingtung University of Science and Technology, Pingtung, Taiwan, Republic of China
| | - Chao-Kai Chang
- Department of Food Science and Biotechnology, National Chung Hsing University, Taichung, Taiwan, Republic of China
| | - Kuan-Chen Cheng
- Institute of Biotechnology, National Taiwan University, Taipei, Taiwan, Republic of China.,Graduate Institute of Food Science Technology, National Taiwan University, Taipei, Taiwan, Republic of China.,Department of Optometry, Asia University, Taichung, Taiwan, Republic of China.,Department of Medical Research, China Medical University Hospital, Taichung, Taiwan, Republic of China
| | - Chih-Yao Hou
- Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung, Taiwan, Republic of China
| | - Chang-Wei Hsieh
- Department of Food Science and Biotechnology, National Chung Hsing University, Taichung, Taiwan, Republic of China.,Department of Medical Research, China Medical University Hospital, Taichung, Taiwan, Republic of China
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Chan KH, Chang CK, Gavahian M, Yudhistira B, Santoso SP, Cheng KC, Hsieh CW. The Impact of Different Pretreatment Processes (Freezing, Ultrasound and High Pressure) on the Sensory and Functional Properties of Black Garlic (Allium sativum L.). Molecules 2022; 27:molecules27206992. [PMID: 36296587 PMCID: PMC9607198 DOI: 10.3390/molecules27206992] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2022] [Revised: 10/14/2022] [Accepted: 10/16/2022] [Indexed: 11/16/2022] Open
Abstract
Black garlic (BG) is an emerging derivative of fresh garlic with enhanced nutritional properties. This study aimed to develop functional BG products with good consumer acceptance. To this end, BG was treated with freezing (F-BG), ultrasound (U-BG), and HHP (H-BG) to assess its sensory and functional properties. The results showed that F-BG and H-BG had higher S-allyl-cysteine (SAC), polyphenol, and flavonoid contents than BG. H-BG and F-BG displayed the best sensory quality after 18 days of aging, while 5-hydroxymethylfurfural (5-HMF), SAC, and polyphenols were identified as the most influential sensory parameters. Moreover, the F-BG and H-BG groups achieved optimal taste after 18 days, as opposed to untreated BG, which needed more than 24 days. Therefore, the proposed approaches significantly reduced the processing time while enhancing the physical, sensory, and functional properties of BG. In conclusion, freezing and HHP techniques may be considered promising pretreatments to develop BG products with good functional and sensory properties.
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Affiliation(s)
- Kai-Hui Chan
- Department of Food Science and Biotechnology, National Chung Hsing University, 145 Xingda Rd., South Dist., Taichung City 40227, Taiwan
| | - Chao-Kai Chang
- Department of Food Science and Biotechnology, National Chung Hsing University, 145 Xingda Rd., South Dist., Taichung City 40227, Taiwan
| | - Mohsen Gavahian
- Department of Food Science, National Pingtung University of Science and Technology, Pingtung 91201, Taiwan
| | - Bara Yudhistira
- Department of Food Science and Biotechnology, National Chung Hsing University, 145 Xingda Rd., South Dist., Taichung City 40227, Taiwan
- Department of Food Science and Technology, Sebelas Maret University, Surakarta City 57126, Indonesia
| | - Shella Permatasari Santoso
- Department of Chemical Engineering, Widya Mandala Surabaya Catholic University, Surabaya 60114, Indonesia
- Department of Chemical Engineering, National Taiwan University of Science and Techology, Daan Dist., Taipei 10607, Taiwan
| | - Kuan-Chen Cheng
- Institute of Biotechnology, National Taiwan University, Taipei 10617, Taiwan
- Graduate Institute of Food Science Technology, National Taiwan University, Taipei 10617, Taiwan
- Department of Optometry, Asia University, Taichung City 413305, Taiwan
- Department of Medical Research, China Medical University Hospital, Taichung City 404333, Taiwan
- Correspondence: (K.-C.C.); (C.-W.H.); Tel.: +886-4-22840385 (ext. 5010) (C.-W.H.)
| | - Chang-Wei Hsieh
- Department of Food Science and Biotechnology, National Chung Hsing University, 145 Xingda Rd., South Dist., Taichung City 40227, Taiwan
- Department of Medical Research, China Medical University Hospital, Taichung City 404333, Taiwan
- Correspondence: (K.-C.C.); (C.-W.H.); Tel.: +886-4-22840385 (ext. 5010) (C.-W.H.)
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Chen HY, Lin CH, Hou CY, Lin HW, Hsieh CW, Cheng KC. Production of Siamenoside I and Mogroside IV from Siraitia grosvenorii Using Immobilized β-Glucosidase. Molecules 2022; 27:molecules27196352. [PMID: 36234889 PMCID: PMC9571938 DOI: 10.3390/molecules27196352] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/16/2022] [Revised: 09/14/2022] [Accepted: 09/22/2022] [Indexed: 11/16/2022] Open
Abstract
Siraitia grosvenorii is a type of fruit used in traditional Chinese medicine. Previous studies have shown that the conversion of saponins was often carried out by chemical hydrolysis, which can be problematic because of the environmental hazards it may cause and the low yield it produces. Therefore, the purpose of this study is to establish a continuous bioreactor with immobilized enzymes to produce siamenoside I and mogroside IV. The results show that the immobilization process of β-glucosidase exhibited the best relative activity with a glutaraldehyde (GA) concentration of 1.5%, carrier activation time of 1 h and binding enzyme time of 12 h. After the immobilization through GA linkage, the highest relative activity of β-glucosidase was recorded through the reaction with the substrate at 60 °C and pH 5. Subsequently, the glass microspheres with immobilized β-glucosidase were filled into the reactor to maintain the optimal active environment, and the aqueous solution of Siraitia grosvenorii extract was introduced by controlling the flow rate. The highest concentration of siamenoside I and mogroside IV were obtained at a flow rate of 0.3 and 0.2 mL/min, respectively. By developing this immobilized enzyme system, siamenoside I and mogroside IV can be prepared in large quantities for industrial applications.
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Affiliation(s)
- Hung-Yueh Chen
- Institute of Food Science and Technology, College of Bioresources and Agriculture, National Taiwan University, Taipei 10617, Taiwan
| | - Ching-Hsiang Lin
- Institute of Food Science and Technology, College of Bioresources and Agriculture, National Taiwan University, Taipei 10617, Taiwan
| | - Chih-Yao Hou
- Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung 81157, Taiwan
| | - Hui-Wen Lin
- Department of Optometry, Asia University, 500, Lioufeng Rd., Wufeng, Taichung 41354, Taiwan
| | - Chang-Wei Hsieh
- Department of Food Science and Biotechnology, National Chung Hsing University, Taichung 40227, Taiwan
- Correspondence: (C.-W.H.); (K.-C.C.)
| | - Kuan-Chen Cheng
- Institute of Food Science and Technology, College of Bioresources and Agriculture, National Taiwan University, Taipei 10617, Taiwan
- Department of Optometry, Asia University, 500, Lioufeng Rd., Wufeng, Taichung 41354, Taiwan
- Institute of Biotechnology, College of Bioresources and Agriculture, National Taiwan University, Taipei 10617, Taiwan
- Department of Medical Research, China Medical University Hospital, China Medical University, 91, Hsueh-Shih Road, Taichung 40402, Taiwan
- Correspondence: (C.-W.H.); (K.-C.C.)
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Tang Y, Mak CH, Wang C, Fu Y, Li FF, Jia G, Hsieh CW, Shen HH, Colmenares JC, Song H, Yuan M, Chen Y, Hsu HY. Bandgap Funneling in Bismuth-Based Hybrid Perovskite Photocatalyst with Efficient Visible-Light-Driven Hydrogen Evolution. Small Methods 2022; 6:e2200326. [PMID: 35733072 DOI: 10.1002/smtd.202200326] [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] [Subscribe] [Scholar Register] [Received: 03/16/2022] [Revised: 05/18/2022] [Indexed: 06/15/2023]
Abstract
The photocatalytic system using hydrohalic acid (HX) for hydrogen production is a promising strategy to generate clean and renewable fuels as well as value-added chemicals (such as X2 /X3 - ). However, it is still challenging to develop a visible-light active and strong-acid resistive photocatalyst. Hybrid perovskites have been recognized as a potential photocatalyst for photovoltaic HX splitting. Herein, a novel environmentally friendly mixed halide perovskite MA3 Bi2 Cl9-x Ix with a bandgap funnel structure is developed, i.e., confirmed by energy dispersive X-ray analysis and density functional theory calculations. Due to gradient neutral formation energy within iodine-doped MA3 Bi2 Cl9 , the concentration of iodide element decreases from the surface to the interior across the MA3 Bi2 Cl9-x Ix perovskite. Because of the aligned energy levels of iodide/chloride-mixed MA3 Bi2 Cl9-x Ix , a graded bandgap funnel structure is therefore formed, leading to the promotion of photoinduced charge transfer from the interior to the surface for efficient photocatalytic redox reaction. As a result, the hydrogen generation rate of the optimized MA3 Bi2 Cl9-x Ix is enhanced up to ≈341 ± 61.7 µmol h-1 with a Pt co-catalyst under visible light irradiation.
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Affiliation(s)
- Yunqi Tang
- School of Energy and Environment, Department of Materials Science and Engineering, City University of Hong Kong, Hong Kong, 999077, China
- Shenzhen Research Institute of City University of Hong Kong, Shenzhen, 518057, P. R. China
| | - Chun Hong Mak
- School of Energy and Environment, Department of Materials Science and Engineering, City University of Hong Kong, Hong Kong, 999077, China
- Shenzhen Research Institute of City University of Hong Kong, Shenzhen, 518057, P. R. China
| | - Chen Wang
- Department of Mechanical Engineering, The University of Hong Kong, Hong Kong SAR, 999077, China
| | - Yu Fu
- School of Energy and Environment, Department of Materials Science and Engineering, City University of Hong Kong, Hong Kong, 999077, China
- Department of Electronic and Computer Engineering, The Hong Kong University of Science and Technology, Hong Kong SAR, 999077, China
| | - Fang-Fang Li
- Huazhong University of Science and Technology, Wuhan, 430074, China
| | - Guohua Jia
- Curtin Institute of Functional Molecules and Interfaces, School of Molecular and Life Sciences, Curtin University GPO Box U1987, Perth, WA, 6845, Australia
| | - Chang-Wei Hsieh
- Department of Food Science and Biotechnology, National Chung Hsing University, Taichung City, 402, Taiwan
- Department of Medical Research, China Medical University Hospital, Taichung City, 404, Taiwan
| | - Hsin-Hui Shen
- Department of Materials Science and Engineering, Faculty of Engineering, Monash University, Clayton, VIC, 3800, Australia
| | - Juan Carlos Colmenares
- School of Energy and Environment, Department of Materials Science and Engineering, City University of Hong Kong, Hong Kong, 999077, China
- Institute of Physical Chemistry, Polish Academy of Sciences, 01-224, Warsaw, Poland
| | - Haisheng Song
- Wuhan National Laboratory for Optoelectronics (WNLO), School of Optical and Electronic Information, Huazhong University of Science and Technology (HUST), Wuhan, Hubei, 430074, P. R. China
| | - Mingjian Yuan
- Key Laboratory of Advanced Energy Materials Chemistry (Ministry of Education), Renewable Energy Conversion and Storage Center (RECAST), College of Chemistry, Nankai University, Tianjin, 300071, P. R. China
| | - Yue Chen
- Department of Mechanical Engineering, The University of Hong Kong, Hong Kong SAR, 999077, China
| | - Hsien-Yi Hsu
- School of Energy and Environment, Department of Materials Science and Engineering, City University of Hong Kong, Hong Kong, 999077, China
- Shenzhen Research Institute of City University of Hong Kong, Shenzhen, 518057, P. R. China
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Lung CT, Chang CK, Cheng FC, Hou CY, Chen MH, Santoso SP, Yudhistira B, Hsieh CW. Effects of pulsed electric field-assisted thawing on the characteristics and quality of Pekin duck meat. Food Chem 2022; 390:133137. [PMID: 35561506 DOI: 10.1016/j.foodchem.2022.133137] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [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: 10/01/2021] [Revised: 04/27/2022] [Accepted: 04/30/2022] [Indexed: 11/04/2022]
Abstract
We determined the effect of pulsed electric field (PEF)-assisted thawing on the texture and muscle tissue of Pekin duck meat. The results indicated that 1-4 kV/cm of PEF shortened the thawing time by 20%-50%. Furthermore, 1-3 kV/cm of PEF-assisted thawing reduced the effect of thawing on meat quality, decreased thawing loss by 28% and protein loss by 19%, and maintained meat quality similar to that of fresh meat. Using low-field nuclear magnetic resonance, we confirmed that PEF stabilized the water retention capacity of muscle tissues during thawing. Microstructure and secondary structure analyses revealed that PEF accelerated the melting of ice crystals, reducing the damage caused by ice crystals by 70% and maintaining the stability of the α-helix and β-sheet. These results revealed the potential of PEF-assisted methods for use in thawing meat.
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Affiliation(s)
- Chun-Ta Lung
- Department of Food Science and Biotechnology, National Chung Hsing University, South Dist., Taichung City 40227, Taiwan.
| | - Chao-Kai Chang
- Department of Food Science and Biotechnology, National Chung Hsing University, South Dist., Taichung City 40227, Taiwan.
| | - Fang-Chi Cheng
- Council of Agriculture Executive Yuan, Food Technology and Processing Section, Zhongzheng Dist., Taipei 10050, Taiwan.
| | - Chih-Yao Hou
- Department of Seafood Science, National Kaohsiung University of Science and Technology, Nanzi Dist., Kaohsiung City 81157, Taiwan.
| | - Min-Hung Chen
- Agriculture & Food Agency Council of Agriculture, Executive Yuan Marketing & Processing Division 8, Chung Hsing New Village, Nantou 54044, Taiwan.
| | - Shella Permatasari Santoso
- Department of Chemical Engineering, Widya Mandala Surabaya Catholic University, Surabaya 60114, Indonesia; Department of Chemical Engineering, National Taiwan University of Science and Technology, Daan Dist., Taipei 10607, Taiwan.
| | - Bara Yudhistira
- Department of Food Science and Biotechnology, National Chung Hsing University, South Dist., Taichung City 40227, Taiwan; Department of Food Science and Technology, Sebelas Maret University, Surakarta City 57126, Indonesia.
| | - Chang-Wei Hsieh
- Department of Food Science and Biotechnology, National Chung Hsing University, South Dist., Taichung City 40227, Taiwan; Department of Medical Research, China Medical University Hospital, North Dist., Taichung City 404333, Taiwan.
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Yudhistira B, Sulaimana AS, Punthi F, Chang CK, Lung CT, Santoso SP, Gavahian M, Hsieh CW. Cold Plasma-Based Fabrication and Characterization of Active Films Containing Different Types of Myristica fragrans Essential Oil Emulsion. Polymers (Basel) 2022; 14:polym14081618. [PMID: 35458368 PMCID: PMC9027929 DOI: 10.3390/polym14081618] [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] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2022] [Revised: 04/10/2022] [Accepted: 04/11/2022] [Indexed: 11/16/2022] Open
Abstract
Myristica fragrans essential oil (MFEO) is a potential active compound for application as an active packaging material. A new approach was developed using a cold plasma treatment to incorporate MFEO to improve the optical, physical, and bacterial inhibition properties of the film. The MFEO was added as coarse emulsion (CE), nanoemulsion (NE), and Pickering emulsion (PE) at different concentrations. The PE significantly affected (p < 0.05) the optical, physical, and chemical properties compared with CE and NE films. The addition of MFEO to low-density polyethylene (LDPE) film significantly reduced water vapor permeability (WVP) and oxygen permeability (OP) and showed marked activity against E. coli and S. aureus (p < 0.05). The release rate of PE films after 30 h was 70% lower than that of CE and NE films. Thus, it can be concluded that the fabrication of active packaging containing MFEO is a potential food packaging material.
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Affiliation(s)
- Bara Yudhistira
- Department of Food Science and Biotechnology, National Chung Hsing University, Taichung City 40227, Taiwan; (B.Y.); (F.P.); (C.-K.C.); (C.-T.L.)
- Department of Food Science and Technology, Sebelas Maret University, Surakarta City 57126, Indonesia
| | | | - Fuangfah Punthi
- Department of Food Science and Biotechnology, National Chung Hsing University, Taichung City 40227, Taiwan; (B.Y.); (F.P.); (C.-K.C.); (C.-T.L.)
| | - Chao-Kai Chang
- Department of Food Science and Biotechnology, National Chung Hsing University, Taichung City 40227, Taiwan; (B.Y.); (F.P.); (C.-K.C.); (C.-T.L.)
| | - Chun-Ta Lung
- Department of Food Science and Biotechnology, National Chung Hsing University, Taichung City 40227, Taiwan; (B.Y.); (F.P.); (C.-K.C.); (C.-T.L.)
| | - Shella Permatasari Santoso
- Department of Chemical Engineering, Widya Mandala Surabaya Catholic University, Surabaya 60114, Indonesia;
- Department of Chemical Engineering, National Taiwan University of Science and Technology, Taipei 10607, Taiwan
| | - Mohsen Gavahian
- Department of Food Science, National Pingtung University of Science and Technology, Pingtung 91201, Taiwan;
| | - Chang-Wei Hsieh
- Department of Food Science and Biotechnology, National Chung Hsing University, Taichung City 40227, Taiwan; (B.Y.); (F.P.); (C.-K.C.); (C.-T.L.)
- Department of Medical Research, China Medical University Hospital, Taichung City 40402, Taiwan
- Correspondence: ; Tel.: +886-4-22840385 (ext. 5010)
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Yudhistira B, Punthi F, Lin JA, Sulaimana AS, Chang CK, Hsieh CW. S-Allyl cysteine in garlic (Allium sativum): Formation, biofunction, and resistance to food processing for value-added product development. Compr Rev Food Sci Food Saf 2022; 21:2665-2687. [PMID: 35355410 DOI: 10.1111/1541-4337.12937] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [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: 10/25/2021] [Revised: 01/25/2022] [Accepted: 02/18/2022] [Indexed: 01/20/2023]
Abstract
S-allyl cysteine (SAC), which is the most abundant bioactive compound in black garlic (BG; Allium sativum), has been shown to have antioxidant, anti-apoptotic, anti-inflammatory, anti-obesity, cardioprotective, neuroprotective, and hepatoprotective activities. Sulfur compounds are the most distinctive bioactive elements in garlic. Previous studies have provided evidence that the concentration of SAC in fresh garlic is in the range of 19.0-1736.3 μg/g. Meanwhile, for processed garlic, such as frozen and thawed garlic, pickled garlic, fermented garlic extract, and BG, the SAC content increased to up to 8021.2 μg/g. BG is an SAC-containing product, with heat treatment being used in nearly all methods of BG production. Therefore, strategies to increase the SAC level in garlic are of great interest; however, further knowledge is required about the effect of processing factors and mechanistic changes. This review explains the formation of SAC in garlic, introduces its biological effects, and summarizes the recent advances in processing methods that can affect SAC levels in garlic, including heat treatment, enzymatic treatment, freezing, fermentation, ultrasonic treatment, and high hydrostatic pressure. Thus, the aim of this review was to summarize the outcomes of treatment aimed at maintaining or increasing SAC levels in BG. Therefore, publications from scientific databases in this field of study were examined. The effects of processing methods on SAC compounds were evaluated on the basis of the SAC content. This review provides information on the processing approaches that can assist food manufacturers in the development of value-added garlic products.
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Affiliation(s)
- Bara Yudhistira
- Department of Food Science and Biotechnology, National Chung Hsing University, Taichung City, Taiwan, Republic of China.,Department of Food Science and Technology, Sebelas Maret Univeristy, Surakarta City, Central Java, Indonesia
| | - Fuangfah Punthi
- Department of Food Science and Biotechnology, National Chung Hsing University, Taichung City, Taiwan, Republic of China
| | - Jer-An Lin
- Graduate Institute of Food Safety, National Chung Hsing University, Taichung City, Taiwan, Republic of China
| | | | - Chao-Kai Chang
- Department of Food Science and Biotechnology, National Chung Hsing University, Taichung City, Taiwan, Republic of China
| | - Chang-Wei Hsieh
- Department of Food Science and Biotechnology, National Chung Hsing University, Taichung City, Taiwan, Republic of China.,Department of Medical Research, China Medical University Hospital, Taichung City, Taiwan, Republic of China
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Lu WC, Chiu CS, Hsieh CW, Chan YJ, Liang ZC, Wang CCR, Mulio AT, Le DHT, Li PH. Calcined Oyster Shell Powder as a Natural Preservative for Maintaining Quality of White Shrimp (Litopenaeus vannamei). Biology 2022; 11:biology11020334. [PMID: 35205200 PMCID: PMC8869679 DOI: 10.3390/biology11020334] [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] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/18/2022] [Revised: 02/11/2022] [Accepted: 02/17/2022] [Indexed: 12/02/2022]
Abstract
Simple Summary The Food and Agriculture Organization of the United Nations (FAO) indicated that the average global production of oyster shell waste for the year 2019 was 3.08 million tons. Many serious problems include the emission of displeasing odors and pollution of the seaside, which are harmful to the environment. Nonetheless, a solution for this issue would be to reuse the waste and produce a product that has economic benefits and solves the environmental problems. Using calcined oyster shells as a natural preservative might solve the problem of oyster shell waste. In this study, we used calcined oyster shell powder (COSP) as a natural preservative for improving shrimp shelf-life during 12 days under refrigerated conditions. As compared with the control, COSP treatment effectively retarded pH change, reduced the formation of total volatile basic nitrogen, and inhibited bacterial growth during refrigerated storage. The development of preservatives for aquatic products is expected to delay the growth of and spoilage by microorganisms in the refrigerated state, thus providing more barrier protection for aquatic food safety. Abstract Oyster shell waste has led to many problems, including displeasing odors, pollution of the seaside, and harm to the environment. Using calcined oyster shells as a natural preservative might solve the problem of oyster shell waste. We studied the use of calcined oyster shell powder (COSP) as a natural preservative for improving shrimp shelf-life over 12 days under refrigerated conditions. As compared with the control, COSP treatment effectively retarded pH change, reduced the formation of total volatile basic nitrogen, and inhibited bacterial growth during refrigerated storage. In addition, shrimp muscle lipid oxidation measured by peroxide value (PV) and thiobarbituric acid (TBA) was decreased during storage. The quality was preserved up to 12 days with 2.0–4.0% COSP treatment as compared with only 6 days for un-treated shrimp. The development of preservatives for aquatic products is expected to delay growth of and spoilage by microorganisms in the refrigerated state, thus providing more barrier protection for aquatic food safety.
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Affiliation(s)
- Wen-Chien Lu
- Department of Food and Beverage Management, Chung-Jen Junior College of Nursing, Health Sciences and Management, 217, Hung-Mao-Pi, Chia-Yi City 60077, Taiwan;
| | - Chien-Shan Chiu
- Department of Dermatology, Taichung Veterans General Hospital, 1650 Section 4 Taiwan Boulevard, Xitun District, Taichung 40705, Taiwan;
| | - Chang-Wei Hsieh
- Department of Food Science and Biotechnology, National Chung Hsing University, 145 Xingda Road, South District, Taichung 40227, Taiwan;
| | - Yung-Jia Chan
- College of Biotechnology and Bioresources, Da-Yeh University, 168, University Road, Dacun, Changhua 51591, Taiwan;
| | - Zeng-Chin Liang
- Department of Medicinal Botanical and Health Applications, Da-Yeh University, 168, University Road, Dacun, Changhua 51591, Taiwan;
| | - Chiun-C. Roger Wang
- Department of Food and Nutrition, Providence University, 200, Section 7, Taiwan Boulevard, Shalu District, Taichung City 43301, Taiwan; (C.-C.R.W.); (A.T.M.)
| | - Amanda Tresiliana Mulio
- Department of Food and Nutrition, Providence University, 200, Section 7, Taiwan Boulevard, Shalu District, Taichung City 43301, Taiwan; (C.-C.R.W.); (A.T.M.)
| | - Dung Huynh Thi Le
- Faculty of Food Science and Technology, Ho-Chi-Minh City University of Food Industry, 140, Le Trong Tan Street, Tay Thanh Ward, Tan Phu District, Ho-Chi-Minh City 700000, Vietnam;
| | - Po-Hsien Li
- Department of Food and Nutrition, Providence University, 200, Section 7, Taiwan Boulevard, Shalu District, Taichung City 43301, Taiwan; (C.-C.R.W.); (A.T.M.)
- Correspondence: ; Tel.: +886-4-2632-8001 (ext. 15326)
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Herianto S, Shih MK, Lin CM, Hung YC, Hsieh CW, Wu JS, Chen MH, Chen HL, Hou CY. The effects of glazing with plasma-activated water generated by a piezoelectric direct discharge plasma system on whiteleg shrimp (Litopenaeus vannamei). Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112547] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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Santoso SP, Angkawijaya AE, Bundjaja V, Hsieh CW, Go AW, Yuliana M, Hsu HY, Tran-Nguyen PL, Soetaredjo FE, Ismadji S. TiO 2/guar gum hydrogel composite for adsorption and photodegradation of methylene blue. Int J Biol Macromol 2021; 193:721-733. [PMID: 34655594 DOI: 10.1016/j.ijbiomac.2021.10.044] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [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: 06/07/2021] [Revised: 10/05/2021] [Accepted: 10/06/2021] [Indexed: 12/25/2022]
Abstract
The development of porous adsorbent materials from renewable resources for water and wastewater treatment has received considerable interest from academia and industry. This work aims to synthesize composite hydrogel from the combination of guar gum (a neutral galactomannan polysaccharide) and TiO2. The TiO2-embedded guar gum hydrogel (TiO2@GGH) was utilized to remove methylene blue through adsorption and photodegradation. The presence of TiO2 particles in the hydrogel matrix (TiO2@GGH) was confirmed by scanning electron microscopy-energy dispersive X-ray and X-ray photoelectron spectroscopy analysis. The mercury intrusion and N2 sorption isotherm indicate the macroporous structure of the TiO2@GGH composite, showing the presence of pore sizes ~420 μm. The dye removal efficiency of the GGH and TiO2@GGH was evaluated in batch mode at ambient temperature under varying pH. The effect of UV radiation on the dye removal efficiency was also assessed. The results demonstrated that the highest dye removal was recorded at pH 10, with the equilibrium condition achieved within 5 h. UV radiation was shown to enhance dye removal. The maximum adsorption capacity of TiO2@GGH is 198.61 mg g-1, while GGH sorbent is 188.53 mg g-1. The results imply that UV radiation gives rise to the photodegradation effect.
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Affiliation(s)
- Shella Permatasari Santoso
- Chemical Engineering Department, Faculty of Engineering, Widya Mandala Surabaya Catholic University, Jl. Kalijudan No. 37, Surabaya 60114, East Java, Indonesia; Chemical Engineering Department, National Taiwan University of Science and Technology, #43 Keelung Rd., Sec. 4, Da'an Dist., Taipei 10607, Taiwan.
| | - Artik Elisa Angkawijaya
- Graduate Institute of Applied Science and Technology, National Taiwan University of Science and Technology, #43 Keelung Rd., Sec. 4, Da'an Dist., Taipei 10607, Taiwan
| | - Vania Bundjaja
- Chemical Engineering Department, National Taiwan University of Science and Technology, #43 Keelung Rd., Sec. 4, Da'an Dist., Taipei 10607, Taiwan
| | - Chang-Wei Hsieh
- Department of Food Science and Biotechnology, National Chung Hsing University, No. 145 Xingda Road, 402, South District, Taichung City, Taiwan
| | - Alchris Woo Go
- Graduate Institute of Applied Science and Technology, National Taiwan University of Science and Technology, #43 Keelung Rd., Sec. 4, Da'an Dist., Taipei 10607, Taiwan
| | - Maria Yuliana
- Chemical Engineering Department, Faculty of Engineering, Widya Mandala Surabaya Catholic University, Jl. Kalijudan No. 37, Surabaya 60114, East Java, Indonesia
| | - Hsien-Yi Hsu
- School of Energy and Environment, Department of Materials Science and Engineering, City University of Hong Kong, 83 Tat Chee Ave, Kowloon Tong, Hong Kong, China; Shenzhen Research Institute of City University of Hong Kong, Shenzhen 518057, China
| | - Phuong Lan Tran-Nguyen
- Mechanical Engineering Department, Can Tho University, 3/2 Street, Ninh Kieu Dist., Can Tho City, Viet Nam
| | - Felycia Edi Soetaredjo
- Chemical Engineering Department, Faculty of Engineering, Widya Mandala Surabaya Catholic University, Jl. Kalijudan No. 37, Surabaya 60114, East Java, Indonesia; Chemical Engineering Department, National Taiwan University of Science and Technology, #43 Keelung Rd., Sec. 4, Da'an Dist., Taipei 10607, Taiwan
| | - Suryadi Ismadji
- Chemical Engineering Department, Faculty of Engineering, Widya Mandala Surabaya Catholic University, Jl. Kalijudan No. 37, Surabaya 60114, East Java, Indonesia; Chemical Engineering Department, National Taiwan University of Science and Technology, #43 Keelung Rd., Sec. 4, Da'an Dist., Taipei 10607, Taiwan
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Ho DCY, Chen SH, Fang CY, Hsieh CW, Hsieh PL, Liao YW, Yu CC, Tsai LL. Paeonol inhibits profibrotic signaling and HOTAIR expression in fibrotic buccal mucosal fibroblasts. J Formos Med Assoc 2021; 121:930-935. [PMID: 34696937 DOI: 10.1016/j.jfma.2021.09.027] [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] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/08/2021] [Revised: 09/05/2021] [Accepted: 09/07/2021] [Indexed: 11/29/2022] Open
Abstract
BACKGROUND/PURPOSE Betel nut chewing is the major risk factor of oral submucous fibrosis (OSF). Various studies have sought to discover alternative strategies to alleviate oral fibrogenesis. In the present study, we aimed to evaluate the anti-fibrosis effect of paeonol, a phenolic component derived from Paeonia Suffruticosa. METHODS The cytotoxicity of paeonol was tested using normal and fibrotic buccal mucosal fibroblasts (fBMFs) derived from OSF tissues. Collagen gel contraction, Transwell migration, invasion, and wound healing capacities were examined. Besides, the activation of TGF-β/Smad2 signaling and expression levels of type I collagen, α-SMA, and long non-coding RNA HOTAIR were measured as well. RESULTS Paeonol exerted a higher cytotoxic effect on fBMFs compared to normal BMFs. The arecoline-induced myofibroblast activities, including collagen gel contractility, cell motility, and wound healing ability were all suppressed by paeonol treatment. In addition, the activation of the TGF-β/Smad2 pathway was inhibited along with a lower expression of α-SMA and type I collagen in paeonol-treated cells. Also, the administration of paeonol decreased the mRNA expression of HOTAIR in fBMFs. CONCLUSION Our results indicate that paeonol may be a promising compound to attenuate the progression of oral fibrogenesis in OSF patients.
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Affiliation(s)
- Dennis Chun-Yu Ho
- School of Dentistry, College of Oral Medicine, Taipei Medical University, Taipei, Taiwan; Division of Oral and Maxillofacial Surgery, Department of Dentistry, Wan Fang Hospital, Taipei, Taiwan
| | - Szu-Han Chen
- School of Dentistry, Chung Shan Medical University, Taichung, Taiwan
| | - Chih-Yuan Fang
- School of Dentistry, College of Oral Medicine, Taipei Medical University, Taipei, Taiwan; Division of Oral and Maxillofacial Surgery, Department of Dentistry, Wan Fang Hospital, Taipei, Taiwan
| | - Chang-Wei Hsieh
- Department of Food Science and Biotechnology, National Chung Hsing University, Taichung, Taiwan
| | - Pei-Ling Hsieh
- Department of Anatomy, School of Medicine, China Medical University, Taichung, Taiwan
| | - Yi-Wen Liao
- Department of Medical Research, Chung Shan Medical University Hospital, Taichung, Taiwan
| | - Cheng-Chia Yu
- School of Dentistry, Chung Shan Medical University, Taichung, Taiwan; Institute of Oral Sciences, Chung Shan Medical University, Taichung, Taiwan; Department of Dentistry, Chung Shan Medical University Hospital, Taichung, Taiwan.
| | - Lo-Lin Tsai
- School of Dentistry, College of Oral Medicine, Taipei Medical University, Taipei, Taiwan; Division of Oral and Maxillofacial Surgery, Department of Dentistry, Wan Fang Hospital, Taipei, Taiwan.
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Kuo HC, Liu YW, Lum CC, Hsu KD, Lin SP, Hsieh CW, Lin HW, Lu TY, Cheng KC. Ganoderma formosanum Exopolysaccharides Inhibit Tumor Growth via Immunomodulation. Int J Mol Sci 2021; 22:ijms222011251. [PMID: 34681911 PMCID: PMC8538369 DOI: 10.3390/ijms222011251] [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: 09/22/2021] [Revised: 10/15/2021] [Accepted: 10/16/2021] [Indexed: 12/20/2022] Open
Abstract
Ganoderma formosanum (GF) is a medicinal mushroom endemic to Taiwan. Previous research established the optimal culture conditions to produce exopolysaccharide rich in β-glucan (GF-EPS) from submerged fermentation of GF. The present study investigated the antitumor effects of GF-EPS in a Lewis lung carcinoma cell (LLC1) tumor-bearing mice model. In the preventive model, GF-EPS was orally administered to mice before LLC1 injection. In the therapeutic model, GF-EPS oral administration was initiated five days after tumor cell injection. The tumor size and body weight of the mice were recorded. After sacrifice, the lymphocyte subpopulation was analyzed using flow cytometry. Spleen tissues were used to analyze cytokine mRNA expression. The results showed that GF-EPS (80 mg/kg) effectively suppressed LLC1 tumor growth in both the preventive and therapeutic models. GF-EPS administration increased the proportion of natural killer cells in the spleen and activated gene expression of several cytokines. Our results provide evidence that GF-EPS promotes tumor inhibition through immunomodulation in tumor-bearing mice.
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Affiliation(s)
- Hsing-Chun Kuo
- Department of Nursing, Division of Basic Medical Sciences, Chang Gung University of Science and Technology, Chiayi 613, Taiwan;
- Research Fellow, Chang Gung Memorial Hospital, Chiayi 613, Taiwan
- Research Center for Food and Cosmetic Safety, College of Human Ecology, Chang Gung University of Science and Technology, Taoyuan 333, Taiwan
- Chronic Diseases and Health Promotion Research Center, Chang Gung University of Science and Technology, Chiayi 613, Taiwan
| | - Yen-Wenn Liu
- Institute of Biochemistry and Molecular Biology, National Yang Ming Chiao Tung University, Taipei 112, Taiwan;
| | - Chi-Chin Lum
- Institute of Biotechnology, National Taiwan University, Taipei 106, Taiwan; (C.-C.L.); (K.-D.H.)
| | - Kai-Di Hsu
- Institute of Biotechnology, National Taiwan University, Taipei 106, Taiwan; (C.-C.L.); (K.-D.H.)
| | - Shin-Ping Lin
- Department of Food Safety, Taipei Medical University, Taipei 110, Taiwan;
| | - Chang-Wei Hsieh
- Department of Food Science and Biotechnology, National Chung Hsing University, Taichung 402, Taiwan;
| | - Hui-Wen Lin
- Department of Optometry, Asia University, Taichung 413, Taiwan;
| | - Tze-Ying Lu
- Department of Cardiology, Taipei Medical University-Shuang Ho Hospital, New Taipei City 235, Taiwan
- Correspondence: (T.-Y.L.); (K.-C.C.)
| | - Kuan-Chen Cheng
- Institute of Biotechnology, National Taiwan University, Taipei 106, Taiwan; (C.-C.L.); (K.-D.H.)
- Department of Optometry, Asia University, Taichung 413, Taiwan;
- Department of Medical Research, China Medical University Hospital, China Medical University, Taichung 406, Taiwan
- Institute of Food Science Technology, National Taiwan University, Taipei 106, Taiwan
- Correspondence: (T.-Y.L.); (K.-C.C.)
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Thi Le DH, Chiu CS, Chan YJ, Wang CCR, Liang ZC, Hsieh CW, Lu WC, Mulio AT, Wang YJ, Li PH. Bioactive and Physicochemical Characteristics of Natural Food: Palmyra Palm ( Borassus flabellifer Linn.) Syrup. Biology (Basel) 2021; 10:biology10101028. [PMID: 34681127 PMCID: PMC8533271 DOI: 10.3390/biology10101028] [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] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 09/01/2021] [Revised: 10/06/2021] [Accepted: 10/08/2021] [Indexed: 01/17/2023]
Abstract
Simple Summary Syrup, a concentrated solution of sugar, is widely used as a sweetener for beverages, foods, and medicines. Palmyra palm syrup is a popular product in Asian countries. Palmyra palm syrup not only provides sweetness to products but also improves food color, aroma, and taste. Palm syrup processing is simple: heating to evaporate water until the total soluble solid reaches 70° Bx. Traditional palmyra palm syrup processing is quick, simple, and low cost and does not require a machine. The disadvantages of palmyra palm syrup are its sensory properties such as dark color, lack of transparency, and it garners less interest than other syrups. Improving the quality of palmyra palm syrup requires increasing the syrup concentration under vacuum condition or using a membrane filter, or both. Palmyra palm syrup prepared by a thermal process had smaller L*, b* values, and larger a* values than that prepared by an ultrafiltration process. Palmyra palm syrup contained 10 vitamins, the most abundant being vitamin E. Overall, 38 volatile compounds were found and classified into six groups in the order of alcohols > acids > ketones > sulfurs > pyrazines > phenols and aldehyde. Volatile compounds depended on concentration, temperature, and ultrafiltration process. Protein content decreased because of participation in the Maillard reaction and increased 5-hydroxymethylfurfural (HMF) and total phenolic content. The HMF content was very low (0.02–14.95 mg/100 g). This study established that ultrafiltration pretreatment of palmyra palm syrup generated a good appearance and reduced the HMF content, however, it negatively affected the volatile compounds and physicochemical characteristics. Abstract Palmyra palm syrup, produced from Borassus flabellifer flowers’ sap, is rich in nutrients and minerals and has unique flavors. This study evaluated the in vitro antioxidant activity, physicochemical characteristics, and Maillard reaction products of palmyra palm syrup prepared by thermal and ultrafiltration processes. Palmyra palm syrup prepared by a thermal process had smaller L*, b* values, and larger a* values than that prepared by an ultrafiltration process. Palmyra palm syrup contained 10 vitamins, the most abundant being vitamin E. Overall, 38 volatile compounds were found and classified into six groups in the order of alcohols > acids > ketones > sulfurs > pyrazines > phenols and aldehyde. Volatile compounds depended on concentration, temperature, and ultrafiltration process. Protein content decreased because of participation in the Maillard reaction and increased 5-hydroxymethylfurfural (HMF) and total phenolic content. The HMF content was very low (0.02–14.95 mg/100 g). The radical scavenging activity of 2,2-diphenyl-1-1 picrylhydrazyl and 2,2′-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid) in palmyra palm syrup with thermal process was higher than with ultrafiltration. This study established that ultrafiltration pretreatment of palmyra palm syrup generated a good appearance and reduced the HMF content, however, it negatively affected the volatile compounds and physicochemical characteristics.
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Affiliation(s)
- Dung Huynh Thi Le
- Faculty of Food Science and Technology, Ho-Chi-Minh City University of Food Industry, 140, Le Trong Tan Street, Tay Thanh Ward, Tan Phu District, Ho-Chi-Minh City 700000, Vietnam;
| | - Chien-Shan Chiu
- Department of Dermatology, Taichung Veterans General Hospital, 1650 Section 4 Taiwan Boulevard, Xitun District, Taichung 40705, Taiwan;
- Department of Medicinal Botanical and Health Applications, Da-Yeh University, 168, University Road, Dacun, Changhua 51591, Taiwan; (Z.-C.L.); (A.T.M.)
- Institute of Biomedical Sciences, National Chung Hsing University, 145 Xingda Road, South District, Taichung 40227, Taiwan
| | - Yung-Jia Chan
- College of Biotechnology and Bioresources, Da-Yeh University, 168, University Road, Dacun, Changhua 51591, Taiwan;
| | - Chiun-Chuan R. Wang
- Department of Food and Nutrition, Providence University, 200, Section 7, Taiwan Boulevard, Shalu District, Taichung 43301, Taiwan; (C.-C.R.W.); (Y.-J.W.)
| | - Zeng-Chin Liang
- Department of Medicinal Botanical and Health Applications, Da-Yeh University, 168, University Road, Dacun, Changhua 51591, Taiwan; (Z.-C.L.); (A.T.M.)
| | - Chang-Wei Hsieh
- Department of Food Science and Biotechnology, National Chung Hsing University, 145 Xingda Road, South District, Taichung 40227, Taiwan;
| | - Wen-Chien Lu
- Department of Food and Beverage Management, Chung-Jen Junior College of Nursing, Health Sciences and Management, 217, Hung-Mao-Pi, Chia-Yi City 60077, Taiwan
- Correspondence: (W.-C.L.); (P.-H.L.); Tel.: +886-5-2772932 (ext. 860) (W.-C.L.); +886-4-2632-8001 (ext. 15326) (P.-H.L.)
| | - Amanda Tresiliana Mulio
- Department of Medicinal Botanical and Health Applications, Da-Yeh University, 168, University Road, Dacun, Changhua 51591, Taiwan; (Z.-C.L.); (A.T.M.)
| | - Yin-Jun Wang
- Department of Food and Nutrition, Providence University, 200, Section 7, Taiwan Boulevard, Shalu District, Taichung 43301, Taiwan; (C.-C.R.W.); (Y.-J.W.)
| | - Po-Hsien Li
- Department of Food and Nutrition, Providence University, 200, Section 7, Taiwan Boulevard, Shalu District, Taichung 43301, Taiwan; (C.-C.R.W.); (Y.-J.W.)
- Correspondence: (W.-C.L.); (P.-H.L.); Tel.: +886-5-2772932 (ext. 860) (W.-C.L.); +886-4-2632-8001 (ext. 15326) (P.-H.L.)
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Lin H, Lin TY, Lin JA, Cheng KC, Santoso SP, Chou CH, Hsieh CW. Effect of Pholiota nameko Polysaccharides Inhibiting Methylglyoxal-Induced Glycation Damage In Vitro. Antioxidants (Basel) 2021; 10:antiox10101589. [PMID: 34679724 PMCID: PMC8533542 DOI: 10.3390/antiox10101589] [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] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/16/2021] [Revised: 10/05/2021] [Accepted: 10/07/2021] [Indexed: 02/01/2023] Open
Abstract
Advanced glycation end products (AGEs) can induce oxidative stress and inflammation. AGEs are major risk factors for the development of many aging-related diseases, such as cancer and diabetes. In this study, Pholiota nameko polysaccharides (PNPs) were prepared from water extract of P. nameko via graded alcohol precipitation (40%, 60%, and 80% v/v). We explored the in vitro antiglycation ability of the PNPs and inhibition of methylglyoxal (MG)-induced Hs68 cell damage. In a bovine serum albumin (BSA) glycation system, PNPs significantly inhibited the formation of Amadori products. Fluorescence spectrophotometry revealed that the PNPs trapped MG and reduced MG-induced changes in functional groups (carbonyl and ε-NH2) in the BSA. Pretreating Hs68 cells with PNPs enhanced the cell survival rate and protected against MG-induced cell damage. This was due to decreased intracellular ROS content. PNPs thus mitigate skin cell damage and oxidative stress resulting from glycation stress, making them a potential raw material for antiaging-related skincare products.
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Affiliation(s)
- His Lin
- Department of Food Science and Biotechnology, National Chung Hsing University, 145 Xingda Rd., South Dist., Taichung City 40227, Taiwan; (H.L.); (T.-Y.L.)
| | - Ting-Yun Lin
- Department of Food Science and Biotechnology, National Chung Hsing University, 145 Xingda Rd., South Dist., Taichung City 40227, Taiwan; (H.L.); (T.-Y.L.)
| | - Jer-An Lin
- Graduate Institute of Food Safety, National Chung Hsing University, 145 Xingda Rd., South Dist., Taichung City 40227, Taiwan;
| | - Kuan-Chen Cheng
- Institute of Biotechnology, National Taiwan University, Taipei 10617, Taiwan;
- Graduate Institute of Food Science Technology, National Taiwan University, Taipei 10617, Taiwan
- Department of Optometry, Asia University, 500, Lioufeng Rd., Wufeng, Taichung City 41354, Taiwan
- Department of Medical Research, China Medical University Hospital, Taichung City 406040, Taiwan
| | - Shella Permatasari Santoso
- Department of Chemical Engineering, Widya Mandala Surabaya Catholic University, Kalijudan 37, Surabaya 60114, Indonesia;
- Department of Chemical Engineering, National Taiwan University of Science and Technology, Keelung Rd. 43, Da’an Dist., Taipei 10607, Taiwan
| | - Chun-Hsu Chou
- Dr Jou Biotech Co., Ltd., No. 21, Lugong S. 2nd Rd., Lukang Township, Changhua 505, Taiwan;
| | - Chang-Wei Hsieh
- Department of Food Science and Biotechnology, National Chung Hsing University, 145 Xingda Rd., South Dist., Taichung City 40227, Taiwan; (H.L.); (T.-Y.L.)
- Department of Medical Research, China Medical University Hospital, Taichung City 406040, Taiwan
- Correspondence: ; Tel.: +886-4-2284-0385 (ext. 5031); Fax: +886-4-2287-6211
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Fu LM, Hsu JH, Shih MK, Hsieh CW, Ju WJ, Chen YW, Lee BH, Hou CY. Process Optimization of Silver Nanoparticle Synthesis and Its Application in Mercury Detection. Micromachines (Basel) 2021; 12:1123. [PMID: 34577766 PMCID: PMC8467733 DOI: 10.3390/mi12091123] [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] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/18/2021] [Revised: 09/12/2021] [Accepted: 09/14/2021] [Indexed: 01/20/2023]
Abstract
Silver nanoparticles (AgNPs) have stable reactivity and excellent optical absorption properties. They can be applied in various industries, such as environmental protection, biochemical engineering, and analyte monitoring. However, synthesizing AgNPs and determining their appropriate dosage as a coloring substance are difficult tasks. In this study, to optimize the process of AgNP synthesis and obtain a simple detection method for trace mercury in the environment, we evaluate several factors-including the reagent addition sequence, reaction temperature, reaction time, the pH of the solution, and reagent concentration-considering the color intensity and purity of AgNPs as the reaction optimization criteria. The optimal process for AgNP synthesis is as follows: Mix 10 mM of silver nitrate with trisodium citrate in a hot water bath for 10 min; then, add 10 mM of sodium borohydride to produce the AgNPs and keep stirring for 2 h; finally, adjust the pH to 12 to obtain the most stable products. For AgNP-based mercury detection, the calibration curve of mercury over the concentration range of 0.1-2 ppb exhibits good linearity (R2 > 0.99). This study provides a stable and excellent AgNP synthesis technique that can improve various applications involving AgNP-mediated reactions and has the potential to be developed as an alternative to using expensive detection equipment and to be applied for the detection of mercury in food.
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Affiliation(s)
- Lung-Ming Fu
- Department of Engineering Science, National Cheng Kung University, Tainan 701, Taiwan; (L.-M.F.); (W.-J.J.)
| | - Jia-Hong Hsu
- Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung 811, Taiwan;
| | - Ming-Kuei Shih
- Graduate Institute of Food Culture and Innovation, National Kaohsiung University of Hospitality and Tourism, Kaohsiung 812, Taiwan;
| | - Chang-Wei Hsieh
- Department of Food Science and Biotechnology, National Chung Hsing University, Taichung 402, Taiwan;
- Department of Medical Research, China Medical University Hospital, Taichung 404, Taiwan
| | - Wei-Jhong Ju
- Department of Engineering Science, National Cheng Kung University, Tainan 701, Taiwan; (L.-M.F.); (W.-J.J.)
| | - Yu-Wei Chen
- Department of Medicine, Chang Gung University, Linkow 333, Taiwan;
| | - Bao-Hong Lee
- Department of Horticulture, National Chiayi University, Chiayi 600355, Taiwan;
| | - Chih-Yao Hou
- Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung 811, Taiwan;
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Chen HY, Hsieh CW, Chen PC, Lin SP, Lin YF, Cheng KC. Development and Optimization of Djulis Sourdough Bread Fermented by Lactic Acid Bacteria for Antioxidant Capacity. Molecules 2021; 26:molecules26185658. [PMID: 34577129 PMCID: PMC8468284 DOI: 10.3390/molecules26185658] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [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: 07/30/2021] [Revised: 09/10/2021] [Accepted: 09/13/2021] [Indexed: 11/16/2022] Open
Abstract
This study developed a nutritionally valuable product with bioactive activity that improves the quality of bread. Djulis (Chenopodium formosanum), a native plant of Taiwan, was fermented using 23 different lactic acid bacteria strains. Lactobacillus casei BCRC10697 was identified as the ideal strain for fermentation, as it lowered the pH value of samples to 4.6 and demonstrated proteolysis ability 1.88 times higher than controls after 24 h of fermentation. Response surface methodology was adopted to optimize the djulis fermentation conditions for trolox equivalent antioxidant capacity (TEAC). The optimal conditions were a temperature of 33.5 °C, fructose content of 7.7%, and dough yield of 332.8, which yielded a TEAC at 6.82 mmol/kg. A 63% increase in TEAC and 20% increase in DPPH were observed when compared with unfermented djulis. Subsequently, the fermented djulis was used in different proportions as a substitute for wheat flour to make bread. The total phenolic and flavonoid compounds were 4.23 mg GAE/g and 3.46 mg QE/g, marking respective increases of 18% and 40% when the djulis was added. Texture analysis revealed that adding djulis increased the hardness and chewiness of sourdough breads. It also extended their shelf life by approximately 2 days. Thus, adding djulis to sourdough can enhance the functionality of breads and may provide a potential basis for developing djulis-based functional food.
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Affiliation(s)
- Hung-Yueh Chen
- Institute of Food Science and Technology, College of Bioresources and Agriculture, National Taiwan University, Taipei 10617, Taiwan; (H.-Y.C.); (P.-C.C.)
| | - Chang-Wei Hsieh
- Department of Food Science and Biotechnology, National Chung Hsing University, Taichung 402, Taiwan;
- Department of Medical Research, China Medical University Hospital, China Medical University, 91, Hsueh-Shih Road, Taichung 404, Taiwan
| | - Pin-Cheng Chen
- Institute of Food Science and Technology, College of Bioresources and Agriculture, National Taiwan University, Taipei 10617, Taiwan; (H.-Y.C.); (P.-C.C.)
| | - Shin-Pin Lin
- School of Food Safety, Taipei Medical University, Taipei 11031, Taiwan;
| | - Ya-Fen Lin
- Department of Agronomy, National Taiwan University, Taipei 10617, Taiwan
- Correspondence: (Y.-F.L.); (K.-C.C.)
| | - Kuan-Chen Cheng
- Institute of Food Science and Technology, College of Bioresources and Agriculture, National Taiwan University, Taipei 10617, Taiwan; (H.-Y.C.); (P.-C.C.)
- Department of Medical Research, China Medical University Hospital, China Medical University, 91, Hsueh-Shih Road, Taichung 404, Taiwan
- Institute of Biotechnology, College of Bioresources and Agriculture, National Taiwan University, Taipei 10617, Taiwan
- Department of Optometry, Asia University, 500, Lioufeng Rd., Wufeng, Taichung 41354, Taiwan
- Correspondence: (Y.-F.L.); (K.-C.C.)
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Loke XJ, Chang CK, Hou CY, Cheng KC, Hsieh CW. Plasma-treated polyethylene coated with polysaccharide and protein containing cinnamaldehyde for active packaging films and applications on tilapia (Orechromis niloticus) fillet preservation. Food Control 2021. [DOI: 10.1016/j.foodcont.2021.108016] [Citation(s) in RCA: 22] [Impact Index Per Article: 7.3] [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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Chang CK, Cheng KC, Hou CY, Wu YS, Hsieh CW. Development of Active Packaging to Extend the Shelf Life of Agaricus bisporus by Using Plasma Technology. Polymers (Basel) 2021; 13:polym13132120. [PMID: 34203311 PMCID: PMC8271542 DOI: 10.3390/polym13132120] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2021] [Revised: 06/22/2021] [Accepted: 06/25/2021] [Indexed: 01/25/2023] Open
Abstract
In this study, a preservation package that can extend the shelf life of Agaricus bisporus was developed using plasma modification combined with low-density polyethylene (LDPE), collagen (COL), and carboxymethyl cellulose (CMC). Out results showed that the selectivity of LDPE to gas can be controlled by plasma modification combined with coating of different concentrations of CMC and COL. Packaging test results applied to A. bisporus showed that 3% and 5% of CMC and COL did not significantly inhibit polyphenol oxidase and β-1,3-glucanase, indicating no significant effect on structural integrity and oxidative browning. The use of 0.5% and 1.0% CMC and COL can effectively inhibit the polyphenol oxidase and β-1,3-glucanase activity of A. bisporus, leading to improved effects in browning inhibition and structural integrity maintenance. P-1.0COL can effectively maintain gas composition in the package (carbon dioxide: 10–15% and oxygen: 8–15%) and catalase activity during storage, thereby reducing the oxidative damage caused by respiration of A. bisporus. The current study confirmed that the use of plasma modification technology combined with 1.0% COL can be used in preservation packaging by regulating the respiration of A. bisporus, thus extending its shelf life from 7 to 21 days.
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Affiliation(s)
- Chao-Kai Chang
- College of Biotechnology and Bioresources, Da-Yeh University, 168 University Rd., Dacun, Changhua 51500, Taiwan;
| | - Kuan-Chen Cheng
- Graduate Institute of Food Science and Technology, National Taiwan University, 1, Sec 4, Roosevelt Road, Taipei 10617, Taiwan;
- Institute of Biotechnology, National Taiwan University, 1, Sec 4, Roosevelt Road, Taipei 10617, Taiwan
- Department of Medical Research, China Medical University Hospital, Taichung 40400, Taiwan
- Department of Optometry, Asia University, 500, Lioufeng Rd., Wufeng, Taichung 41354, Taiwan
| | - Chih-Yao Hou
- Department of Seafood Science, National Kaohsiung University of Science and Technology, 142, Haizhuan Rd., Nanzi Dist., Kaohsiung City 81157, Taiwan;
| | - Yi-Shan Wu
- Department of Food Science and Biotechnology, National Chung Hsing University, 145 Xingda Rd., South Dist., Taichung 40227, Taiwan;
| | - Chang-Wei Hsieh
- Department of Medical Research, China Medical University Hospital, Taichung 40400, Taiwan
- Department of Food Science and Biotechnology, National Chung Hsing University, 145 Xingda Rd., South Dist., Taichung 40227, Taiwan;
- Correspondence: ; Tel.: +886-4-22840385 (ext. 5010)
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Hsieh HJ, Lin JA, Chen KT, Cheng KC, Hsieh CW. Thermal treatment enhances the α-glucosidase inhibitory activity of bitter melon (Momordica charantia) by increasing the free form of phenolic compounds and the contents of Maillard reaction products. J Food Sci 2021; 86:3109-3121. [PMID: 34146408 DOI: 10.1111/1750-3841.15798] [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] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/19/2020] [Revised: 05/03/2021] [Accepted: 05/04/2021] [Indexed: 01/02/2023]
Abstract
Inhibition of α-glucosidase can slow carbohydrate metabolism, which is known as an effective strategy for diabetes treatment. The aim of this study is to evaluate the effect of thermal treatment (50, 60, and 70℃) for 15 days on the α-glucosidase inhibitory activity of bitter melon. The results show that the bitter melon heated at 70℃ for 12 days had the best α-glucosidase inhibitory effect. However, the amount of free polyphenols, 5-hydroxymethyl-2-furfural (5-HMF), and the browning degree of bitter melon generally increased with the time (15 days) and temperature of the thermal treatment, which is positively related to their antioxidant and α-glucosidase inhibitory activities. In conclusion, aged bitter melon shows great α-glucosidase inhibitory activity, which may be related to the increased free form of the involved phenolic compounds and Maillard reaction products. This suggests that thermal processing may be a good way to enhance the application of bitter melon for diabetes treatment. PRACTICAL APPLICATION: The thermal processing of bitter melon provides an application for diabetes treatment. This study demonstrated that heat-treated bitter melon can lower the blood glucose level; therefore, it can be used as a potential anti-hyperglycemic and functional food.
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Affiliation(s)
- Hsin-Jung Hsieh
- Department of Food Science and Biotechnology, National Chung Hsing University, Taichung, Taiwan
| | - Jer-An Lin
- Graduate Institute of Food Safety, National Chung Hsing University, Taichung, Taiwan
| | - Kai-Ting Chen
- Department of Food Science and Biotechnology, National Chung Hsing University, Taichung, Taiwan
| | - Kuan-Chen Cheng
- Institute of Biotechnology, National Taiwan University, Taipei, Taiwan.,Graduate Institute of Food Science and Technology, National Taiwan University, Taipei, Taiwan.,Department of Optometry, Asia University, Taichung, Taiwan.,Department of Medical Research, China Medical University Hospital, China Medical University, Taichung, Taiwan
| | - Chang-Wei Hsieh
- Department of Food Science and Biotechnology, National Chung Hsing University, Taichung, Taiwan.,Department of Medical Research, China Medical University Hospital, China Medical University, Taichung, Taiwan
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Ho HY, Ciou JY, Qiu YT, Hsieh SL, Shih MK, Chen MH, Tu CW, Hsieh CW, Hou CY. Improvement of Foaming Characteristics and Stability of Sterilized Liquid Egg with Egg White Hydrolysate (EWH). Foods 2021; 10:1326. [PMID: 34207592 PMCID: PMC8229439 DOI: 10.3390/foods10061326] [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] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2021] [Revised: 06/05/2021] [Accepted: 06/07/2021] [Indexed: 11/17/2022] Open
Abstract
A pasteurized liquid egg leads to protein denaturation and degradation of processing properties, whereas non-pasteurized eggs may have food safety risks. If the negative impact of the pasteurization process on liquid eggs can be reduced, for example, the loss of stability and foamability, companies will be willing to purchase pasteurized eggs, thereby reducing food safety risks. Therefore, in this study, specific hydrolyzation conditions were used to produce egg white hydrolysate (EWH) with a lower molecular mass of amino acid and peptide fragments, and the effects of various concentration of EWH refilling on pasteurized liquid egg properties were investigated. The results showed that up to 30.1% of EWH was hydrolyzed by protease A and papain. Adding 1% (w/w) EWH can improve the negative charge potential value, surface tension, viscosity, and weight loss analysis of the sample. In addition, the cake structure and the appearance was acceptable to consumers. Therefore, to ensure its efficient use in the baking industry and considering the cost and stability, 1% (w/w) EWH was chosen as the best concentration.
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Affiliation(s)
- Hen-Yo Ho
- Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung City 811, Taiwan; (H.-Y.H.); (Y.-T.Q.); (S.-L.H.); (C.-W.T.)
| | - Jhih-Ying Ciou
- Department of Food Science, Tunghai University, Taichung City 407, Taiwan;
| | - Yi-Ting Qiu
- Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung City 811, Taiwan; (H.-Y.H.); (Y.-T.Q.); (S.-L.H.); (C.-W.T.)
| | - Shu-Ling Hsieh
- Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung City 811, Taiwan; (H.-Y.H.); (Y.-T.Q.); (S.-L.H.); (C.-W.T.)
| | - Ming-Kuei Shih
- Graduate Institute of Food Culture and Innovation, National Kaohsiung University of Hospitality and Tourism, 812301 No. 1, Songhe Rd., Xiaogang Dist., Kaohsiung City 811, Taiwan;
| | - Min-Hung Chen
- Agriculture & Food Agency Council of Agriculture Executive, Yuan Marketing & Processing Division, 54044 No. 8, Kuang-Hua Rd., Chung-Hsing New Village, Nantou City 540, Taiwan;
| | - Chao-Wen Tu
- Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung City 811, Taiwan; (H.-Y.H.); (Y.-T.Q.); (S.-L.H.); (C.-W.T.)
| | - Chang-Wei Hsieh
- Department of Food Science and Biotechnology, National Chung Hsing University, 145 Xingda Rd., South Dist., Taichung City 402, Taiwan
- Department of Medical Research, China Medical University Hospital, Taichung City 404, Taiwan
| | - Chih-Yao Hou
- Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung City 811, Taiwan; (H.-Y.H.); (Y.-T.Q.); (S.-L.H.); (C.-W.T.)
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Kuo HC, Kwong HK, Chen HY, Hsu HY, Yu SH, Hsieh CW, Lin HW, Chu YL, Cheng KC. Enhanced antioxidant activity of Chenopodium formosanum Koidz. by lactic acid bacteria: Optimization of fermentation conditions. PLoS One 2021; 16:e0249250. [PMID: 33974647 PMCID: PMC8112705 DOI: 10.1371/journal.pone.0249250] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Grants] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2020] [Accepted: 03/10/2021] [Indexed: 11/18/2022] Open
Abstract
In this study, different probiotics commonly used to produce fermented dairy products were inoculated independently for Chenopodium formosanum Koidz. fermentation. The strain with the highest level of antioxidant activity was selected and the fermentation process was further optimized via response surface methodology (RSM). Lactobacillus plantarum BCRC 11697 was chosen because, compared to other lactic acid bacteria, it exhibits increased free radical scavenging ability and can produce more phenolic compounds, DPPH (from 72.6% to 93.2%), and ABTS (from 64.2% to 76.9%). Using RSM, we further optimize the fermentation protocol of BCRC 11697 by adjusting the initial fermentation pH, agitation speed, and temperature to reach the highest level of antioxidant activity (73.5% of DPPH and 93.8% of ABTS). The optimal protocol (pH 5.55, 104 rpm, and 24.4°C) resulted in a significant increase in the amount of phenolic compounds as well as the DPPH and ABTS free radical scavenging ability of BCRC 11697 products. The IC50 of the DPPH and ABTS free radical scavenging ability were 0.33 and 2.35 mg/mL, respectively, and both protease and tannase activity increased after RSM. An increase in lower molecular weight (<24 kDa) protein hydrolysates was also observed. Results indicated that djulis fermented by L. plantarum can be a powerful source of natural antioxidants for preventing free radical-initiated diseases.
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Affiliation(s)
- Hsing-Chun Kuo
- Division of Basic Medical Sciences, Department of Nursing, Chang Gung University of Science and Technology, Chiayi, Taiwan
- Chang Gung Memorial Hospital, Chiayi, Taiwan
- Research Center for Industry of Human Ecology, Chang Gung University of Science and Technology, Taoyuan, Taiwan
- Chronic Diseases and Health Promotion Research Center, CGUST, Chiayi, Taiwan
| | - Ho Ki Kwong
- Institute of Biotechnology, College of Bioresources and Agriculture, National Taiwan University, Taipei, Taiwan
| | - Hung-Yueh Chen
- Institute of Food Science and Technology, College of Bioresources and Agriculture, National Taiwan University, Taipei, Taiwan
| | - Hsien-Yi Hsu
- Department of Materials Science and Engineering, School of Energy and Environment, City University of Hong Kong, Kowloon Tong, Hong Kong, China
- Shenzhen Research Institute of City University of Hong Kong, Shenzhen, China
| | - Shu-Han Yu
- Institute of Biotechnology, College of Bioresources and Agriculture, National Taiwan University, Taipei, Taiwan
| | - Chang-Wei Hsieh
- Department of Food Science and Biotechnology, National Chung Hsing University, Taichung, Taiwan
| | - Hui-Wen Lin
- Department of Optometry, Asia University, Wufeng, Taichung, Taiwan
| | - Yung-Lin Chu
- Department of Food Science, College of Agriculture, National Pingtung University of Science and Technology, Pingtung, Taiwan
- * E-mail: (KCC); (YLC)
| | - Kuan-Chen Cheng
- Institute of Biotechnology, College of Bioresources and Agriculture, National Taiwan University, Taipei, Taiwan
- Institute of Food Science and Technology, College of Bioresources and Agriculture, National Taiwan University, Taipei, Taiwan
- Department of Optometry, Asia University, Wufeng, Taichung, Taiwan
- Department of Medical Research, China Medical University Hospital, China Medical University, Taichung, Taiwan
- * E-mail: (KCC); (YLC)
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Li CY, Cheng SE, Wang SH, Wu JY, Hsieh CW, Tsou HK, Tsai MS. The Anti-inflammatory Effects of the Bioactive Compounds Isolated from Alpinia officinarum Hance Mediated by the Suppression of NF-kappaB and MAPK Signaling. CHINESE J PHYSIOL 2021; 64:32-42. [PMID: 33642342 DOI: 10.4103/cjp.cjp_81_20] [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] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022] Open
Abstract
This study was designed to evaluate the anti-inflammatory effects of Alpinia officinarum Hance extract (AOE) and identify its main active ingredients. AOE was obtained using a 95% ethanol extraction method. Lipopolysaccharide (LPS) were used to induce an inflammatory response in RAW264.7 cells. The results showed that AOE exerts anti-inflammatory effects via inhibition of prostaglandin E2 secretion and cyclooxygenase -2 (COX-2) production. We further analyzed the components of AOE using high-performance liquid chromatography and found that AOE is comprised of several bioactive flavonoids including quercetin (Q), kaempferol (K), galangin (G), and curcumin (C). These four flavonoids effectively inhibited nitric oxide (NO), interleukin (IL)-1β, IL-6, and tumor necrosis factor-α production. Moreover, they reduced COX-2 and inducible NO synthase expressions via regulation of nuclear factor kappa-light-chain-enhancer of activated B cells and c-Jun N-terminal kinase signaling pathways. Furthermore, we compared and contrasted the anti-inflammatory effects and mechanisms of these four flavonoids at the same dose in the LPS-induced cell inflammation model. The results showed that C is the most effective inhibitor of LPS-induced NO production. However, only Q and K effectively attenuated LPS-induced extracellular signal-regulated kinase and p38 elevations. In conclusion, AOE and its major bioactive compounds exert anti-inflammatory effects on LPS-induced inflammation. As A. officinarum Hance is much cheaper than any of its four flavonoids, especially G, we suggest using AOE as an anti-inflammatory agent.
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Affiliation(s)
- Chia-Yu Li
- PhD Program of Biotechnology and Industry, College of Biotechnology and Bioresources, Da-Yeh University, Changhua; Department of Life-and-Death Studies, Nanhua University, Chiayi, Taiwan
| | - Szu-En Cheng
- Department of Food Science and Biotechnology, Da-Yeh University, Changhua, Taiwan
| | - Sue-Hong Wang
- Department of Biomedical Sciences, Chung Shan Medical University; Department of Medical Research, Chung Shan Medical University Hospital, Taichung, Taiwan
| | - Jane-Yii Wu
- Department of Food Science and Biotechnology, Da-Yeh University, Changhua, Taiwan
| | - Chang-Wei Hsieh
- Department of Food Science and Biotechnology, National Chung Hsing University, Taichung, Taiwan
| | - Hsi-Kai Tsou
- Functional Neurosurgery Division, Neurological Institute, Taichung Veterans General Hospital, Taichung, Taiwan
| | - Ming-Shiun Tsai
- Department of Food Science and Biotechnology, Da-Yeh University, Changhua, Taiwan
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