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Jiang L, Shen S, Zuo A, Chi Y, Lu Y, He Q. Unveiling the aromatic differences of low-salt Chinese horse bean-chili-paste using metabolomics and sensomics approaches. Food Chem 2024; 445:138746. [PMID: 38382252 DOI: 10.1016/j.foodchem.2024.138746] [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: 12/01/2023] [Revised: 02/01/2024] [Accepted: 02/10/2024] [Indexed: 02/23/2024]
Abstract
To achieve salt reduction while ensuring flavor quality of Chinese horse bean-chili-paste (CHCP), we comprehensively explored the effect of indigenous strains Tetragenococcus halophilus and Candida versatilis on the aroma profiles of low-salt CHCP by metabolomics and sensomics analysis. A total of 129 volatiles and 34 aroma compounds were identified by GC × GC-MS and GC-O-MS, among which 29 and 20 volatiles were identified as significant difference compounds and aroma-active compounds, respectively. Inoculation with the two indigenous strains could effectively relieve the undesired acidic and irritative flavor brought by acetic acid and some aldehydes in salt-reduction samples. Meanwhile, inoculated fermentation provided more complex and richer volatiles in low-salt batches, especially for the accumulation of 3-methylbutanol, 1-octen-3-ol, benzeneacetaldehyde, phenylethyl alcohol, and 4-ethyl-phenol etc., which were confirmed as essential aroma compounds of CHCP by recombination and omission tests. The research elucidated the feasibility of bioturbation strategy to achieve salt-reducing fermentation of fermented foods.
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Affiliation(s)
- Li Jiang
- College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China
| | - Siwei Shen
- College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China
| | - Aoteng Zuo
- College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China
| | - Yuanlong Chi
- College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China
| | - Yunhao Lu
- College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China
| | - Qiang He
- College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China.
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2
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Duan J, Cheng W, Lv S, Deng W, Hu X, Li H, Sun J, Zheng F, Sun B. Characterization of key aroma compounds in soy sauce flavor baijiu by molecular sensory science combined with aroma active compounds reverse verification method. Food Chem 2024; 443:138487. [PMID: 38271898 DOI: 10.1016/j.foodchem.2024.138487] [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: 08/24/2023] [Revised: 12/25/2023] [Accepted: 01/15/2024] [Indexed: 01/27/2024]
Abstract
The distinctive flavor profile of soy sauce flavor baijiu (SAB) is shaped by its unique aroma compounds. The characteristic aroma compounds in Langjiu soy sauce flavor baijiu (LSAB) were explored based on molecular sensory science. A total of 66 aroma active compounds were identified by gas chromatography-olfactometry (GC-O) combined with aroma extract dilution analysis (AEDA), and 6 important unknown sulfur compounds were identified using the aroma active compounds reverse verification method (ACRVW). A total of 39 key aroma compounds were determined to have odor activity values (OAVs) ≥ 1. The aroma contribution of aroma components was verified by aroma recombination and aroma omission experiments. 15 characteristic aroma compounds were identified in LSAB. Meanwhile, a simple and easy-to-understand sensory expression language was described to fully understand the style characteristics of LSAB. Overall, the present paper offers insights into research uncovering the key "sauce flavor" of soy sauce flavor baijiu.
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Affiliation(s)
- Jiawen Duan
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, China; Beijing Key Laboratory for Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China
| | - Wei Cheng
- Sichuan Langjiu Co., Ltd, Gulin, Sichuan 646523, China
| | - Silei Lv
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, China; Beijing Key Laboratory for Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China
| | - Wanyu Deng
- Sichuan Langjiu Co., Ltd, Gulin, Sichuan 646523, China
| | - Xiangjun Hu
- Sichuan Langjiu Co., Ltd, Gulin, Sichuan 646523, China
| | - Hehe Li
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, China; Beijing Key Laboratory for Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China.
| | - Jinyuan Sun
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, China; Beijing Key Laboratory for Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China
| | - Fuping Zheng
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, China; Beijing Key Laboratory for Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China
| | - Baoguo Sun
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, China; Beijing Key Laboratory for Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China
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3
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Zhao C, Zhang Y, Li S, Lin J, Lin W, Li W, Luo L. Impacts of Aspergillus oryzae 3.042 on the flavor formation pathway in Cantonese soy sauce koji. Food Chem 2024; 441:138396. [PMID: 38218154 DOI: 10.1016/j.foodchem.2024.138396] [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: 09/25/2023] [Revised: 12/09/2023] [Accepted: 01/06/2024] [Indexed: 01/15/2024]
Abstract
To investigate the mechanism of flavor formation during the traditional preparation Cantonese soy sauce koji (TP), the changes of microorganisms, physicochemical properties, and flavor compounds in TP were comprehensively and dynamically monitored by absolute quantitative methods. Results demonstrated that inoculating Aspergillus oryzae 3.042 in TP was crucial role in enhancing enzyme activity properties. Absolute quantification of flavor combined with multivariate statistical analysis yielded 5 organic acids, 15 amino acids, and 2 volatiles as significantly different flavors of TP. Amplicon sequencing and RT-qPCR revealed that the dominant genera were Staphylococcus, Weissella, Enterobacter, Lactic streptococci, Lactobacillus, and Aspergillus, which exhibited a increasing trend in TP. Correlation analysis exhibited that Staphylococcus and Aspergillus were the pivotal genera contributing to the enzyme activities and flavor of TP. The flavor formation network involved lipid and protein degradation, carbohydrate metabolism and other pathways. Simultaneously, TP can appropriately increase the fermentation time to improve product quality.
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Affiliation(s)
- Chi Zhao
- School of Biology and Biological Engineering, South China University of Technology, Guangzhou 510006, PR China; Guangdong Provincial Key Laboratory of Fermentation and Enzyme Engineering, South China University of Technology, Guangzhou 510006, PR China
| | - Yuxiang Zhang
- School of Biology and Biological Engineering, South China University of Technology, Guangzhou 510006, PR China; Guangdong Provincial Key Laboratory of Fermentation and Enzyme Engineering, South China University of Technology, Guangzhou 510006, PR China
| | - Shuangshuang Li
- School of Biology and Biological Engineering, South China University of Technology, Guangzhou 510006, PR China; Guangdong Provincial Key Laboratory of Fermentation and Enzyme Engineering, South China University of Technology, Guangzhou 510006, PR China
| | - Jiayi Lin
- School of Biology and Biological Engineering, South China University of Technology, Guangzhou 510006, PR China; Guangdong Provincial Key Laboratory of Fermentation and Enzyme Engineering, South China University of Technology, Guangzhou 510006, PR China
| | - Weifeng Lin
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, PR China
| | - Weixin Li
- Guangdong Heshan Donggu Flavoring Food Co. Ltd, Heshan 529700, PR China
| | - Lixin Luo
- School of Biology and Biological Engineering, South China University of Technology, Guangzhou 510006, PR China; Guangdong Provincial Key Laboratory of Fermentation and Enzyme Engineering, South China University of Technology, Guangzhou 510006, PR China.
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4
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Huang M, Zeng Q, Ying X, Zheng B, Chen X, Wang G, Gao Y, Yu G. Improved analysis of 230 pesticide residues in three fermented soy products by using automated one-step accelerated solvent extraction coupled with GC-MS/MS. J Chromatogr A 2024; 1723:464906. [PMID: 38643739 DOI: 10.1016/j.chroma.2024.464906] [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: 03/20/2024] [Revised: 04/08/2024] [Accepted: 04/10/2024] [Indexed: 04/23/2024]
Abstract
Consumer concerns over healthy diets are increasing as a result of the toxicity and persistence of pesticide residues in foodstuffs. Developing sensitive and high-throughput monitoring techniques for these trace residues is seen as an essential step in ensuring food safety. An automatic and sensitive multi-residue analytical method was developed and validated for the simultaneous determination of 230 compounds, including pesticides and their hazardous metabolites, in fermented soy products. The method included preparing the sample using on-line extraction and clean-up system based on accelerated solvent extraction (ASE), then determining the analytes using GC-MS/MS techniques. The homogenized samples (soy sauce, douchi, and sufu) were automatically extracted at 80 °C and 10.3 MPa and at the same time, in situ cleaned by 300 mg of primary secondary amine (PSA) combined with 20 mg of hydroxylated multi-walled carbon nanotubes in an extraction cell. The method obtained excellent calibration linearity (r > 0.9220) and a satisfactory analysis of the targeted compounds, which were evaluated with matrix-matched calibration standards over the range of 5-500 μg L-1. The limit of detections (LODs) of analytes were in the range of 0.01-1.29 μg kg-1, 0.01-1.39 μg kg-1, and 0.01-1.34 μg kg-1 in soy sauce, douchi, and sufu, respectively. The limit of quantifications (LOQs), which defined as the lowest spiking level, were set at 5.0 μg kg-1. The recoveries were within 70-120 % for over 95 % of the analytes, and the relative standard deviations (RSDs) were below 13.6 %. Moreover, a positive detection rate of 47 % were obtained when the proposed method was used on 15 real fermented soy products. These results suggested that the developed high-throughput method is highly feasible for monitoring of these target analytes in trace level.
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Affiliation(s)
- Minxing Huang
- Testing and Analysis Center, Institute of Biological and Medical Engineering, Guangdong Academy of Sciences, Guangzhou 510316, China; Research Center for Sugarcane Industry Engineering Technology of Light Industry of China, Guangzhou 510316, China
| | - Qiuxia Zeng
- Testing and Analysis Center, Institute of Biological and Medical Engineering, Guangdong Academy of Sciences, Guangzhou 510316, China; Research Center for Sugarcane Industry Engineering Technology of Light Industry of China, Guangzhou 510316, China
| | - Xinlan Ying
- Guangzhou Foreign Language School, Guangzhou 511455, China
| | - Bingyi Zheng
- Testing and Analysis Center, Institute of Biological and Medical Engineering, Guangdong Academy of Sciences, Guangzhou 510316, China; Research Center for Sugarcane Industry Engineering Technology of Light Industry of China, Guangzhou 510316, China
| | - Xiaochu Chen
- Testing and Analysis Center, Institute of Biological and Medical Engineering, Guangdong Academy of Sciences, Guangzhou 510316, China; Research Center for Sugarcane Industry Engineering Technology of Light Industry of China, Guangzhou 510316, China.
| | - Guihua Wang
- Testing and Analysis Center, Institute of Biological and Medical Engineering, Guangdong Academy of Sciences, Guangzhou 510316, China; Research Center for Sugarcane Industry Engineering Technology of Light Industry of China, Guangzhou 510316, China.
| | - Yufeng Gao
- Testing and Analysis Center, Institute of Biological and Medical Engineering, Guangdong Academy of Sciences, Guangzhou 510316, China; Research Center for Sugarcane Industry Engineering Technology of Light Industry of China, Guangzhou 510316, China
| | - Goubin Yu
- Testing and Analysis Center, Institute of Biological and Medical Engineering, Guangdong Academy of Sciences, Guangzhou 510316, China; Research Center for Sugarcane Industry Engineering Technology of Light Industry of China, Guangzhou 510316, China
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5
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Miao X, Niu H, Sun M, Dong X, Hua M, Su Y, Wang J, Li D. A comparative study on the nutritional composition, protein structure and effects on gut microbiota of 5 fermented soybean products (FSPs). Food Res Int 2024; 183:114199. [PMID: 38760132 DOI: 10.1016/j.foodres.2024.114199] [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: 12/19/2023] [Revised: 02/27/2024] [Accepted: 03/03/2024] [Indexed: 05/19/2024]
Abstract
In this study, we conducted an analysis of the differences in nutrient composition and protein structure among various fermented soybean products and their impacts on the gut microbiota of rats. Conventional physicochemical analysis was employed to analyze the fundamental physicochemical composition of the samples. Additionally, we utilized high-performance liquid chromatography and ELISA techniques to quantify the presence of antinutritional compounds. Fourier infrared spectroscopy was applied to delineate the protein structure, while 16 s rRNA gene sequencing was conducted to evaluate alterations in gut microbiota abundance. Subsequently, KEGG was utilized for metabolic pathway analysis. Our findings revealed that fermented soybean products improved the nutritional profile of soybeans. Notably, Douchi exhibited the highest protein content at 52.18 g/100 g, denoting a 26.58 % increase, whereas natto showed a 24.98 % increase. Douchi and natto demonstrated the most substantial relative amino acid content, comprising 50.86 % and 49.04 % of the total samples, respectively. Moreover, the levels of antinutritional factors markedly decreased post-fermentation. Specifically, the α-helix content in doujiang decreased by 13.87 %, while the random coil content in soybean yogurt surged by 132.39 %. Rats that were fed FSP showcased notable enhancements in gut microbiota and associated metabolic pathways. A strong correlation was observed between nutrient composition, protein structure, and gut microbiota abundance. This study furnishes empirical evidence supporting the heightened nutritional attributes of FSPs.
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Affiliation(s)
- Xinyu Miao
- Jilin Academy of Agricultural Sciences (Northeast Agricultural Research Center of China), Changchun 130033, China
| | - Honghong Niu
- Jilin Academy of Agricultural Sciences (Northeast Agricultural Research Center of China), Changchun 130033, China
| | - Mubai Sun
- Jilin Academy of Agricultural Sciences (Northeast Agricultural Research Center of China), Changchun 130033, China
| | - Xin Dong
- Center for Disease Control and Prevention of Hinggan League, Hinggan League 137400, China
| | - Mei Hua
- Jilin Academy of Agricultural Sciences (Northeast Agricultural Research Center of China), Changchun 130033, China
| | - Ying Su
- Jilin Academy of Agricultural Sciences (Northeast Agricultural Research Center of China), Changchun 130033, China
| | - Jinghui Wang
- Jilin Academy of Agricultural Sciences (Northeast Agricultural Research Center of China), Changchun 130033, China.
| | - Da Li
- Jilin Academy of Agricultural Sciences (Northeast Agricultural Research Center of China), Changchun 130033, China.
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6
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Yu H, Jiang L, Gao L, Zhang R, Zhang Y, Yuan S, Xie Y, Yao W. High-intensity ultrasound promoted the maturation of high-salt liquid-state soy sauce: A mean of enhancing quality attributes and sensory properties. Food Chem 2024; 438:138045. [PMID: 37992602 DOI: 10.1016/j.foodchem.2023.138045] [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: 07/26/2023] [Revised: 11/03/2023] [Accepted: 11/17/2023] [Indexed: 11/24/2023]
Abstract
High-intensity ultrasound was used as a means to promote maturation of soy sauce. The optimal conditions for ultrasound treatment were 90℃ at an ultrasound intensity of 39.48 W/cm2 for 60 min. The total reducing sugars and soluble salt-free solids content was significantly increased after ultrasound-assisted maturation. The free amino acid content was significantly decreased, mainly due to the Maillard reaction (MR). The promoted MR produced several types of flavor compounds, including esters, pyrazines, and ketones, which imparted an attractive aroma to the maturated soy sauce. The proportion of peptides with a molecular weight of 1-5 kDa provided umami as an important flavor characteristic, and the content in the ultrasound-matured soy sauce (10.19 %) was significantly higher than that in the freshly prepared soy sauce (8.34 %) and the thermally treated sample (8.89 %). Ultrasound-assisted maturation would improve product quality and meanwhile, shorten the duration and reduce the cost for the soy sauce industry.
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Affiliation(s)
- Hang Yu
- State Key Laboratory of Food Science and Resource, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, China; School of Food Science and Technology, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, China.
| | - Lin Jiang
- State Key Laboratory of Food Science and Resource, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, China; School of Food Science and Technology, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, China
| | - Liyuan Gao
- State Key Laboratory of Food Science and Resource, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, China; School of Food Science and Technology, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, China
| | - Ruyue Zhang
- State Key Laboratory of Food Science and Resource, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, China; School of Food Science and Technology, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, China
| | - Yilong Zhang
- State Key Laboratory of Food Science and Resource, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, China; School of Food Science and Technology, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, China
| | - Shaofeng Yuan
- State Key Laboratory of Food Science and Resource, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, China; School of Food Science and Technology, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, China
| | - Yunfei Xie
- State Key Laboratory of Food Science and Resource, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, China; School of Food Science and Technology, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, China
| | - Weirong Yao
- State Key Laboratory of Food Science and Resource, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, China; School of Food Science and Technology, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, No.1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, China.
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Wang J, Yang P, Liu J, Yang W, Qiang Y, Jia W, Han D, Zhang C, Purcaro G, Fauconnier ML. Study of the flavor dissipation mechanism of soy-sauce-marinated beef using flavor matrices. Food Chem 2024; 437:137890. [PMID: 37926031 DOI: 10.1016/j.foodchem.2023.137890] [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: 07/20/2023] [Revised: 10/10/2023] [Accepted: 10/26/2023] [Indexed: 11/07/2023]
Abstract
Soy sauce-based marinade beef (SSMB) is a traditional Chinese cuisine with a unique flavor. However, pre-precooling and air-cooling tunnels are necessary industrial units in the cold chain for flavor dissipation. Sensory-directed flavor analysis was performed to identify the key aroma-active compounds in SSMB that had just completed (100 ℃), pre-cooled in the brine tanks (45 ℃), and exited the air-cooleded tunnel (10 ℃). We identified 110 aroma-active substances, of which 42 were quantified based on their high flavor dilution factors. Recombination and omission tests identified 29 odorants as the main aroma-active molecules. Additionally, the flavor matrix revealed the relationship between the aroma component expression and sensory attributes. Flavor substances derived from spices, such as eugenol, anethole, and linalool, are enriched during the pre-cooling stage. The different meat attributes of the three samples were primarily related to aldehydes generated from lipid oxidation.
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Affiliation(s)
- Jingfan Wang
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China; Laboratory of Chemistry of Natural Molecules, Gembloux Agro-Bio Tech, University of Liege, 5030 Gembloux, Belgium
| | - Ping Yang
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Junmei Liu
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China; Laboratory of Chemistry of Natural Molecules, Gembloux Agro-Bio Tech, University of Liege, 5030 Gembloux, Belgium
| | - Weifang Yang
- Beijing General Station of Animal Husbandry, Beijing 100107, China
| | - Yu Qiang
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Wei Jia
- Jiangsu Chaoyue Agricultural Development Co., Ltd., Jiangsu 225400, China
| | - Dong Han
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China.
| | - Chunhui Zhang
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China.
| | - Giorgia Purcaro
- Laboratory of Chemistry of Natural Molecules, Gembloux Agro-Bio Tech, University of Liege, 5030 Gembloux, Belgium
| | - Marie-Laure Fauconnier
- Laboratory of Chemistry of Natural Molecules, Gembloux Agro-Bio Tech, University of Liege, 5030 Gembloux, Belgium
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8
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Ishikawa K, Hasegawa R, Furukawa K, Kawai F, Uehara Y, Ohkusu K, Mori N. Recurrent Bacillus subtilis Var. Natto Bacteremia and Review of the Literature on Bacillus subtilis: The First Case Report. Am J Case Rep 2024; 25:e942553. [PMID: 38332578 PMCID: PMC10862081 DOI: 10.12659/ajcr.942553] [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: 09/14/2023] [Revised: 12/30/2023] [Accepted: 12/22/2023] [Indexed: 02/10/2024]
Abstract
BACKGROUND Fermented foods, such as yogurt, are often considered healthy; however, there have been numerous reported cases of bacteremia associated with their consumption. In this report, we present a case of Bacillus subtilis var. natto (B. subtilis var. natto) bacteremia related to the consumption of natto, a traditional Japanese food made from fermented soybeans. We also conducted a literature review on B. subtilis bacteremia. CASE REPORT We report the case of a 41-year-old woman who presented with fever, had a medical history of congenital liver fibrosis, and experienced recurrent B. subtilis var. natto bacteremia along with acute cholangitis. Although she discontinued eating natto, she developed pyogenic thrombophlebitis due to B. subtilis var. natto. We successfully treated her with meropenem and an anti-coagulant. To investigate the management and prognosis of B. subtilis var. natto bacteremia, we conducted a literature review of B. subtilis intra-abdominal infection. We identified 17 papers describing 30 cases of B. subtilis intra-abdominal infection, 4 cases of which were caused by B. subtilis var. natto; the median age of the patients was 71 years (range, 15-96 years), 14 patients (47%) were female, and 3 patients (10%) died. From our findings, our case was the only one of recurrent B. subtilis var. natto infection. Even after patients discontinue eating natto, they should be carefully monitored. CONCLUSIONS Due to advancements in PCR identification techniques, case reports of infections caused by B. subtilis var. natto are increasing.
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Affiliation(s)
- Kazuhiro Ishikawa
- Department of Infectious Diseases, St Luke’s International Hospital, Tokyo, Japan
| | - Ryo Hasegawa
- Department of General Internal Medicine and Clinical Laboratory Medicine, Akita University Graduate School of Medicine, Akita, Japan
| | - Keitaro Furukawa
- Department of Microbiology, Tokyo Medical University, Tokyo, Japan
| | - Fujimi Kawai
- Library Department of Academic Resources, St. Luke’s International University, Tokyo, Japan
| | - Yuki Uehara
- Department of Infectious Diseases, Fujita Health University School of Medicine, Toyoake, Aichi, Japan
| | - Kiyofumi Ohkusu
- Department of Microbiology, Tokyo Medical University, Tokyo, Japan
| | - Nobuyoshi Mori
- Department of Infectious Diseases, St Luke’s International Hospital, Tokyo, Japan
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9
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Yan D, Huang L, Mei Z, Bao H, Xie Y, Yang C, Gao X. Untargeted metabolomics revealed the effect of soybean metabolites on poly(γ-glutamic acid) production in fermented natto and its metabolic pathway. J Sci Food Agric 2024; 104:1298-1307. [PMID: 37782527 DOI: 10.1002/jsfa.13011] [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] [Subscribe] [Scholar Register] [Received: 05/25/2023] [Revised: 09/17/2023] [Accepted: 10/02/2023] [Indexed: 10/03/2023]
Abstract
BACKGROUND Natto mucus is mainly composed of poly(γ-glutamic acid) (γ-PGA), which affects the sensory quality of natto and has some effective functional activities. The soybean metabolites that cause different γ-PGA contents in different fermented natto are unclear. RESULTS In this study, we use untargeted metabolomics to analyze the metabolites of high-production γ-PGA natto and low-production γ-PGA natto and their fermented substrate soybean. A total of 257 main significantly different metabolites with the same trend among the three comparison groups were screened, of which 114 were downregulated and 143 were upregulated. Through the enrichment of metabolic pathways, the metabolic pathways with significant differences were purine metabolism, nucleotide metabolism, fructose and mannose metabolism, anthocyanin biosynthesis, isoflavonoid biosynthesis and the pentose phosphate pathway. CONCLUSION For 114 downregulated main significantly different metabolites with the same trend among the three comparison groups, Bacillus subtilis (natto) may directly decompose them to synthesize γ-PGA. Adding downregulated substances before fermentation or cultivating soybean varieties with the goal of high production of such substances has a great effect on the production of γ-PGA by natto fermentation. The enrichment analysis results showed the main pathways affecting the production of γ-PGA by Bacillus subtilis (natto) using soybean metabolites, which provides a theoretical basis for the production of γ-PGA by soybean and promotes the diversification of natto products. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Delin Yan
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou, China
| | - Lei Huang
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou, China
| | - Zhiqing Mei
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou, China
| | - Han Bao
- College of Food Engineering, Beibu Gulf University, Qinzhou, China
| | - Yaman Xie
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou, China
| | - Cunyi Yang
- Guangdong Provincial Key Laboratory of Molecular Plant Breeding, College of Agriculture, South China Agricultural University, Guangzhou, China
| | - Xiangyang Gao
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou, China
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10
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Feng Y, Xie Z, Huang M, Tong X, Hou S, Tin H, Zhao M. Decoding temperature-driven microbial community changes and flavor regulation mechanism during winter fermentation of soy sauce. Food Res Int 2024; 177:113756. [PMID: 38225154 DOI: 10.1016/j.foodres.2023.113756] [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: 08/10/2023] [Revised: 11/17/2023] [Accepted: 11/22/2023] [Indexed: 01/17/2024]
Abstract
The flavor regulation of soy sauce fermented in winter is imminent challenge for the industry, while fermentation temperature is considered as an effective method to fortify soy sauce flavor. Thus, industrial-level fermentation systems with controlled temperature at 30°C (SSCT) and regular temperature (SSRT) in winter were designed to elucidate molecular basis and microbial regulatory mechanism of temperature-controlled flavor enhancement of soy sauce. Sensory evaluation suggested 30°C fermentation enhanced caramel-like, floral, fruity, roasted nut and smoky aroma. A total of 160 volatiles were identified, of which 39 components were evaluated for odor activity value (OAV). Eleven volatiles were determined as the odor markers distinguishing the aroma profiles of SSRT and SSCT, among which 2,5-dimethyl-4-hydroxy-3(2H)-furanone (HDMF, caramel-like), β-damascenone (floral), ethyl 2-methylpropanoate (fruity), ethyl acetate (fruity) and 2/3-methyl-1-butanol (malty, alcoholic) were largely responsible for the flavor enhancement. Moreover, high-throughput sequencing results demonstrated the temperature intervention induced more differential bacterial structure (R = 0.324, P = 0.001) than fungal structure (R = 0.069, P = 0.058). Correlation analysis revealed dominant and low-abundance genus together drove the formation and variation of volatile profile, particularly Weissella, Tetragenococcus, Starmerella and Pediococcus. Representatively, the formation pathways of key aroma substances HDMF and 5-ethyl-4-hydroxy-2-methyl-3(2H)-furanone (HEMF) were elaborated. Both temperature-mediated abiotic reactions and gene functions of microbiota were proposed to favor the yields of HDMF and C5 precursor of HEMF, whereas the small populations of Zygosaccharomyces and insufficient acetaldehyde limited the elevation of the HEMF level through the biosynthesis pathway. This study provided the practical and theoretical basis for the industrial applications of temperature control in soy sauce fermentation.
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Affiliation(s)
- Yunzi Feng
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; Guangdong Food Green Processing and Nutrition Regulation Technologies Research Center, Guangzhou 510650, China
| | - Ziming Xie
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; Guangdong Food Green Processing and Nutrition Regulation Technologies Research Center, Guangzhou 510650, China
| | - Mingtao Huang
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Xing Tong
- Guangdong Haitian Innovation Tech Co., Ltd., Foshan, Guangdong 528000, China
| | - Sha Hou
- Foshan Haitian (Gaoming) Flavoring & Food Co., Ltd., Foshan, Guangdong 528511, China
| | - Hoeseng Tin
- Foshan Haitian (Gaoming) Flavoring & Food Co., Ltd., Foshan, Guangdong 528511, China.
| | - Mouming Zhao
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; Guangdong Food Green Processing and Nutrition Regulation Technologies Research Center, Guangzhou 510650, China.
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11
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Liu H, Chen X, Lu J, Wu D. Evaluation of the differences between low-salt solid-state fermented soy sauce and high-salt diluted-state fermented soy sauce in China: from taste-active compounds and aroma-active compounds to sensory characteristics. J Sci Food Agric 2024; 104:340-351. [PMID: 37574531 DOI: 10.1002/jsfa.12924] [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] [Subscribe] [Scholar Register] [Received: 01/02/2023] [Revised: 07/12/2023] [Accepted: 08/14/2023] [Indexed: 08/15/2023]
Abstract
BACKGROUND The present study aimed to determine the components related to sensory properties in soy sauce and to characterize the differences between low-salt solid-state fermented soy sauce (LSFSS) and high-salt diluted-state fermented soy sauce (HDFSS). The taste and aroma active components of 18 commercially available soy sauces (eight types of LSFSS and 10 types of HDFSS) were characterized. The relationship between these compounds, soy sauce samples, and sensory properties was modeled by partial least squares regression. RESULTS The analysis showed that the 11 taste-active components, including glutamic acid, glycine, alanine, threonine, malic acid, citric acid, tartaric acid, acetic acid, lactic acid, reducing sugar and salt, contributed greatly to the taste of soy sauce. In addition, umami, saltiness and sweetness are the characteristic tastes of HDFSS, whereas sourness and bitterness were the characteristic tastes of LSFSS. At the same time, seven aroma-active compounds, namely 4-ethyl-2-methoxyphenol, ethanol, 3-methyl-1-butanol, ethyl acetate, 2-phenethyl alcohol, 3-methyl thiopropanol and 2-ethyl-4-hydroxy-5-methylfuran-3-one, played a decisive role in the flavor of soy sauce. In addition, HDFSS presented the aroma attributes of smoky, alcoholic, floral, fruity and caramel-like, whereas LSFSS mainly presented sour and malty aroma attributes. CONCLUSION The present study reveals new insight into the relationship between the chemical composition and sensory characteristics of soy sauce, which is of great significance for developing an objective measurement system and providing a theoretical basis to improve the sensory quality of soy sauce. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Hua Liu
- The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, China
- National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi, China
- Jiangsu Provincial Research Center for Bioactive Product Processing Technology, Jiangnan University, Wuxi, China
- Food Biotechnology Research Institute of Jiangnan University (Rugao), Rugao, China
| | - Xingguang Chen
- The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, China
- National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi, China
- Jiangsu Provincial Research Center for Bioactive Product Processing Technology, Jiangnan University, Wuxi, China
| | - Jian Lu
- The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, China
- National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi, China
- Jiangsu Provincial Research Center for Bioactive Product Processing Technology, Jiangnan University, Wuxi, China
- Food Biotechnology Research Institute of Jiangnan University (Rugao), Rugao, China
| | - Dianhui Wu
- The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, China
- National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi, China
- Jiangsu Provincial Research Center for Bioactive Product Processing Technology, Jiangnan University, Wuxi, China
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12
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Zhang J, Du R, Niu J, Ban S, Zhang Y, Xu L, Nie H, Wu Q, Xu Y. Daqu and environmental microbiota regulate fatty acid biosynthesis via driving the core microbiota in soy sauce aroma type liquor fermentation. Int J Food Microbiol 2024; 408:110423. [PMID: 37832205 DOI: 10.1016/j.ijfoodmicro.2023.110423] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2023] [Revised: 09/12/2023] [Accepted: 10/01/2023] [Indexed: 10/15/2023]
Abstract
Fatty acids are considered as important compounds for the aroma and taste of Chinese liquor. Revealing the core microbiota related with fatty acid biosynthesis and how they are influenced are essential to control fatty acids in spontaneous Chinese liquor fermentation. Herein, we identified the core microbiota related with fatty acid biosynthesis based on their microbial abundance, abundance and expression level of genes related with fatty acid biosynthesis, using high-throughput amplicon sequencing, metagenomic and metatranscriptomic analysis, respectively. Acetilactobacillus, Kroppenstedtia, Saccharomyces, Paecilomyces and Pichia were identified as the core microbiota (the criteria for identifying core microbiota: average relative abundance ≥1 %, average abundance of related genes >400 fragments per kilobase of transcript per million fragments mapped [FPKM], and expression level of related genes >1000 FPKM) related with fatty acid biosynthesis. SourceTracker analysis showed that Daqu mainly provided Kroppenstedtia (34.01 %) and Acetilactobacillus (3.31 %). Ground mainly provided Pichia (47.47 %), Saccharomyces (16.17 %) and Paecilomyces (8.55 %). Structural equation model revealed that Daqu and environmental microbiota drove the core microbiota (P < 0.05), and the core microbiota drove the biosynthesis of fatty acids (P < 0.05). This work revealed the important role of Daqu and environmental microbiota in fatty acid biosynthesis in liquor fermentation. It would benefit controlling fatty acids in liquor fermentation, and improving the liquor quality.
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Affiliation(s)
- Jing Zhang
- Lab of Brewing Microbiology and Applied Enzymology, Key Laboratory of Industrial Biotechnology of Ministry of Education, State Key Laboratory of Food Science and Technology, School of Biotechnology, Jiangnan University, Wuxi 214122, China
| | - Rubing Du
- Lab of Brewing Microbiology and Applied Enzymology, Key Laboratory of Industrial Biotechnology of Ministry of Education, State Key Laboratory of Food Science and Technology, School of Biotechnology, Jiangnan University, Wuxi 214122, China
| | - Jiao Niu
- Sichuan Lang Jiu Co. Ltd., Luzhou 646523, China
| | - Shibo Ban
- Lab of Brewing Microbiology and Applied Enzymology, Key Laboratory of Industrial Biotechnology of Ministry of Education, State Key Laboratory of Food Science and Technology, School of Biotechnology, Jiangnan University, Wuxi 214122, China
| | | | - Lei Xu
- Lab of Brewing Microbiology and Applied Enzymology, Key Laboratory of Industrial Biotechnology of Ministry of Education, State Key Laboratory of Food Science and Technology, School of Biotechnology, Jiangnan University, Wuxi 214122, China
| | | | - Qun Wu
- Lab of Brewing Microbiology and Applied Enzymology, Key Laboratory of Industrial Biotechnology of Ministry of Education, State Key Laboratory of Food Science and Technology, School of Biotechnology, Jiangnan University, Wuxi 214122, China.
| | - Yan Xu
- Lab of Brewing Microbiology and Applied Enzymology, Key Laboratory of Industrial Biotechnology of Ministry of Education, State Key Laboratory of Food Science and Technology, School of Biotechnology, Jiangnan University, Wuxi 214122, China
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13
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Li M, Wang J, Zhang J, Lv Y, Guo S, Van der Meeren P. In vitro protein digestibility of different soy-based products: effects of microstructure, physico-chemical properties and protein aggregation. Food Funct 2023; 14:10964-10976. [PMID: 38013460 DOI: 10.1039/d3fo02410e] [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] [Indexed: 11/29/2023]
Abstract
This study investigates the effects of protein structure and food microstructure on the in vitro protein gastrointestinal digestibility of different soy-based products, such as soy drink, reconstituted soy drink powder, firm tofu, and yuba. The results of the chemical cross-linking analysis showed that hydrogen bonds and hydrophobic interactions were the main forces driving protein aggregation in (reconstituted) soy drink powder and firm tofu, whereas disulphide bonds were significantly more important for soy drink and yuba. The β-sheet content of soy drink (36.5%) was lower than that of yuba (43.3%), but significantly higher than those of soy drink powder (23.2%) and firm tofu (29.8%). The in vitro protein digestibility decreased in the order of firm tofu > reconstituted soy drink powder > yuba > soy drink. Principal component analysis showed that protein gastrointestinal digestibility was positively correlated with the surface SH content and soluble protein content released by SDS + urea (SB-SA) but negatively correlated with the disulphide bonds and β-sheet content for the four soybean products.
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Affiliation(s)
- Mengdi Li
- Beijing Laboratory for Food Quality and Safety; Key Laboratory of Agricultural Product Detection and Control for Spoilage Organisms and Pesticides; Food Science and Engineering College, Beijing University of Agriculture, Beijing, 102206, China.
- Particle and Interfacial Technology Group (PaInT), Department of Green Chemistry and Technology, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000, Ghent, Belgium
| | - Jing Wang
- Beijing Laboratory for Food Quality and Safety; Key Laboratory of Agricultural Product Detection and Control for Spoilage Organisms and Pesticides; Food Science and Engineering College, Beijing University of Agriculture, Beijing, 102206, China.
| | - Jiayu Zhang
- Beijing Laboratory for Food Quality and Safety; Key Laboratory of Agricultural Product Detection and Control for Spoilage Organisms and Pesticides; Food Science and Engineering College, Beijing University of Agriculture, Beijing, 102206, China.
| | - Ying Lv
- Beijing Laboratory for Food Quality and Safety; Key Laboratory of Agricultural Product Detection and Control for Spoilage Organisms and Pesticides; Food Science and Engineering College, Beijing University of Agriculture, Beijing, 102206, China.
| | - Shuntang Guo
- Beijing Key Laboratory of Plant Protein and Cereal Processing, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Paul Van der Meeren
- Particle and Interfacial Technology Group (PaInT), Department of Green Chemistry and Technology, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000, Ghent, Belgium
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14
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Feng Y, Wu W, Chen T, Huang M, Zhao M. Exploring the core functional microbiota related with flavor compounds in fermented soy sauce from different sources. Food Res Int 2023; 173:113456. [PMID: 37803780 DOI: 10.1016/j.foodres.2023.113456] [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] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2023] [Revised: 08/29/2023] [Accepted: 09/10/2023] [Indexed: 10/08/2023]
Abstract
Flavor, the most important quality index of soy sauce, is mostly influenced by the microbiota in fermented food ecosystem, however, the association between microorganisms and soy sauce flavor is still poorly understood. Therefore, the bacterial and fungal profiles, physicochemical parameters, and flavor compounds (9 organic acids, 17 free amino acids and 97 volatile flavor compounds) of 5 different source soy sauce were investigated using high-throughput sequencing, HPLC, amino acid analyzer and SPME/LLE-GC-MS, and their correlations were explored. A total of 3 fungal genera and 12 bacterial genera were identified as potential flavor-producing microorganisms by multivariate data and correlation analysis. Notably, Lactobacillus and Tetragenococcus were strongly positively correlated with succinic acid and lactic acid, respectively. Moreover, not only fungi, but also bacteria were found to be closely correlated with volatiles. Finally, 5 screened potential flavor-producing microorganisms were validated using a rapid fermentation model, with multiple strains showing the potential to improve the soy sauce flavor, with Lactobacillus fermentum being the most significant. Our research will provide a theoretical basis for the regulation and enhancement of soy sauce flavor.
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Affiliation(s)
- Yunzi Feng
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; Guangdong Food Green Processing and Nutrition Regulation Technologies Research Center, Guangzhou 510650, China
| | - Weiyu Wu
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; Guangdong Food Green Processing and Nutrition Regulation Technologies Research Center, Guangzhou 510650, China
| | - Tao Chen
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; Guangdong Food Green Processing and Nutrition Regulation Technologies Research Center, Guangzhou 510650, China
| | - Mingtao Huang
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Mouming Zhao
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; Guangdong Food Green Processing and Nutrition Regulation Technologies Research Center, Guangzhou 510650, China.
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15
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Tang Y, Yang G, Liu X, Qin L, Zhai W, Fodjo EK, Shen X, Wang Y, Lou X, Kong C. Rapid Sample Enrichment, Novel Derivatization, and High Sensitivity for Determination of 3-Chloropropane-1,2-diol in Soy Sauce via High-Performance Liquid Chromatography-Tandem Mass Spectrometry. J Agric Food Chem 2023; 71:15388-15397. [PMID: 37797339 DOI: 10.1021/acs.jafc.3c05230] [Citation(s) in RCA: 12] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/07/2023]
Abstract
A novel, simplified derivatization method and a rapid sample preparation process using carbon yarn as a sorbent for the determination of 3-chloropropane-1,2-diol (3-MCPD) in soy sauce via high-performance liquid chromatography-tandem mass spectrometry (HPLC-MS/MS) was developed. 3-MCPD was first enriched and purified with carbon yarn and then eluted with a methanol-water solution. Subsequently, the analyte underwent derivatization with p-(dimethylamino)-phenol for sensitive detection via HPLC-MS/MS. The limit of detection and the limit of quantitation for 3-MCPD were validated to be 0.5 and 1.0 μg/kg, respectively. Spiking experiments showed recoveries between 83 and 94%, with a relative standard deviation of ≤10%. The method was further validated with a certified reference material. Furthermore, 11 real soy sauce samples from local markets were tested by using this method. These results reveal the widespread 3-MCPD contamination. Consequently, this study offers a preferable alternative for the sensitive, accurate, and precise determination of 3-MCPD in soy sauce.
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Affiliation(s)
- Yunyu Tang
- Key Laboratory of Control of Quality and Safety for Aquatic Products, Ministry of Agriculture and Rural Affairs, East China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Jungong 300, Shanghai 200090, P. R. China
| | - Guangxin Yang
- Key Laboratory of Control of Quality and Safety for Aquatic Products, Ministry of Agriculture and Rural Affairs, East China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Jungong 300, Shanghai 200090, P. R. China
| | - Xiaoxia Liu
- School of Chemical and Environmental Engineering, Shanghai Institute of Technology, 100 Haiquan Road, Shanghai 201418, P. R. China
| | - Lixia Qin
- School of Chemical and Environmental Engineering, Shanghai Institute of Technology, 100 Haiquan Road, Shanghai 201418, P. R. China
| | - Wenlei Zhai
- Institute of Quality Standard and Testing Technology, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, P. R. China
| | - Essy Kouadio Fodjo
- Laboratory of Constitution and Reaction of Matter, UFR SSMT, Université Felix Houphouet Boigny, Abidjan 22 22 BP 582, Cote d'Ivoire
| | - Xiaosheng Shen
- Key Laboratory of Control of Quality and Safety for Aquatic Products, Ministry of Agriculture and Rural Affairs, East China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Jungong 300, Shanghai 200090, P. R. China
| | - Yuan Wang
- Key Laboratory of Control of Quality and Safety for Aquatic Products, Ministry of Agriculture and Rural Affairs, East China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Jungong 300, Shanghai 200090, P. R. China
| | - Xiaoyi Lou
- Key Laboratory of Control of Quality and Safety for Aquatic Products, Ministry of Agriculture and Rural Affairs, East China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Jungong 300, Shanghai 200090, P. R. China
| | - Cong Kong
- Key Laboratory of Control of Quality and Safety for Aquatic Products, Ministry of Agriculture and Rural Affairs, East China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Jungong 300, Shanghai 200090, P. R. China
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16
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Maekawa K, Nagayasu E, Hata Y, Hanamure F, Maruyama H, Yamashita A. Paragonimus westermani preadult fluke in a pulmonary necrotizing granulomatous lesion: A case associated with eating soy sauce-marinated raw freshwater crab, "gejang". Pathol Int 2023; 73:373-376. [PMID: 37493110 DOI: 10.1111/pin.13352] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2022] [Revised: 06/07/2023] [Accepted: 06/26/2023] [Indexed: 07/27/2023]
Affiliation(s)
- Kazunari Maekawa
- Department of Pathology, Division of Pathophysiology, Faculty of Medicine, University of Miyazaki, Kiyotake, Miyazaki, Japan
| | - Eiji Nagayasu
- Department of Infectious Diseases, Division of Parasitology, Faculty of Medicine, University of Miyazaki, Kiyotake, Miyazaki, Japan
| | - Youichi Hata
- Department of Surgery, Miyazaki Konan Hospital, Miyazaki, Japan
| | - Fumio Hanamure
- Department of Clinical laboratory, Miyazaki Konan Hospital, Miyazaki, Japan
| | - Haruhiko Maruyama
- Department of Infectious Diseases, Division of Parasitology, Faculty of Medicine, University of Miyazaki, Kiyotake, Miyazaki, Japan
| | - Atsushi Yamashita
- Department of Pathology, Division of Pathophysiology, Faculty of Medicine, University of Miyazaki, Kiyotake, Miyazaki, Japan
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17
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An F, Wu J, Feng Y, Pan G, Ma Y, Jiang J, Yang X, Xue R, Wu R, Zhao M. A systematic review on the flavor of soy-based fermented foods: Core fermentation microbiome, multisensory flavor substances, key enzymes, and metabolic pathways. Compr Rev Food Sci Food Saf 2023; 22:2773-2801. [PMID: 37082778 DOI: 10.1111/1541-4337.13162] [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] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2022] [Revised: 04/01/2023] [Accepted: 04/06/2023] [Indexed: 04/22/2023]
Abstract
The characteristic flavor of fermented foods has an important impact on the purchasing decisions of consumers, and its production mechanisms are a concern for scientists worldwide. The perception of food flavor is a complex process involving olfaction, taste, vision, and oral touch, with various senses contributing to specific properties of the flavor. Soy-based fermented products are popular because of their unique flavors, especially in Asian countries, where they occupy an important place in the dietary structure. Microorganisms, known as the souls of fermented foods, can influence the sensory properties of soy-based fermented foods through various metabolic pathways, and are closely related to the formation of multisensory properties. Therefore, this review systematically summarizes the core microbiome and its interactions that play an active role in representative soy-based fermented foods, such as fermented soymilk, soy sauce, soybean paste, sufu, and douchi. The mechanism of action of the core microbial community on multisensory flavor quality is revealed here. Revealing the fermentation core microbiome and related enzymes provides important guidance for the development of flavor-enhancement strategies and related genetically engineered bacteria.
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Affiliation(s)
- Feiyu An
- College of Food Science, Shenyang Agricultural University, Shenyang, China
- Liaoning Provincial Engineering Research Center of Food Fermentation Technology, Shenyang, China
- Shenyang Key Laboratory of Microbial Fermentation Technology Innovation, Shenyang, China
| | - Junrui Wu
- College of Food Science, Shenyang Agricultural University, Shenyang, China
- Liaoning Provincial Engineering Research Center of Food Fermentation Technology, Shenyang, China
- Shenyang Key Laboratory of Microbial Fermentation Technology Innovation, Shenyang, China
| | - Yunzi Feng
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | - Guoyang Pan
- College of Food Science, Shenyang Agricultural University, Shenyang, China
| | - Yuanyuan Ma
- College of Food Science, Shenyang Agricultural University, Shenyang, China
| | - Jinhui Jiang
- College of Food Science, Shenyang Agricultural University, Shenyang, China
| | - Xuemeng Yang
- College of Food Science, Shenyang Agricultural University, Shenyang, China
| | - Ruixia Xue
- College of Food Science, Shenyang Agricultural University, Shenyang, China
| | - Rina Wu
- College of Food Science, Shenyang Agricultural University, Shenyang, China
- Liaoning Provincial Engineering Research Center of Food Fermentation Technology, Shenyang, China
- Shenyang Key Laboratory of Microbial Fermentation Technology Innovation, Shenyang, China
| | - Mouming Zhao
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
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18
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Liu Y, Sun D, Ma Y, Mu S, Li H, Zhang M, Liu X, Wei X, Bilawal A, Tian B, Jiang Z. Synergism of selective thermal denaturation and glycosylation improves quality characteristics of green soybean tofu. J Sci Food Agric 2023; 103:3961-3969. [PMID: 36397255 DOI: 10.1002/jsfa.12342] [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] [Subscribe] [Scholar Register] [Received: 05/27/2022] [Revised: 10/16/2022] [Accepted: 11/18/2022] [Indexed: 05/03/2023]
Abstract
BACKGROUND Tofu is rich in nutrients and contains high-quality protein. However, commercial tofu products usually have weak gel strength and low water holding capacity (WHC). In the present study, the effects of selective thermal denaturation (STD) time (0-20 min, 5-min interval; 85 °C) and glycosylation (100 °C; 0, 10 and 20 g kg-1 glucose) on the quality characteristics of green soybean tofu were studied through by the evaluation method of the Technique for Order Preference by Similarity to Ideal Solution (TOPSIS) model for the best synergism condition of STD and glycosylation. RESULTS Compared to STD or glycosylation, combination treatment of STD and glycosylation improved hardness, WHC, yield, protein and fat contents of green soybean tofu. Furthermore, the gel strength, WHC, yield, protein and fat contents of tofu was increased by 135.21%, 20.18%, 12.21%, 24.91%, 44.15% compared to untreated tofu. Meanwhile, synergistic treatment of STD and glycosylation significantly improved microstructure network structure of green soybean tofu and made it more homogeneous and denser. However, the green soybean tofu was faded and turned yellow under the combination of the STD and glycosylation. CONCLUSION The results obtained through TOPSIS showed that the combination of thermal treatment (85 °C for 15 min) and glycosylation (20 g kg-1 glucose at 100 °C) had the greatest improvement in the characteristics of green soybean tofu. Hence, the combination treatment of STD and glycosylation should be useful for improving the quality characteristics of green soybean tofu and providing the technical references for industrial processing of tofu. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Yue Liu
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, China
| | - Dongxue Sun
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, China
| | - Yue Ma
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, China
| | - Sinan Mu
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, China
| | - Hongyu Li
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, China
| | - Minghan Zhang
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, China
| | - Xianqi Liu
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, China
| | - Xuan Wei
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, China
| | - Akhunzada Bilawal
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, China
| | - Bo Tian
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, China
| | - Zhanmei Jiang
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, China
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19
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Ma J, Nie Y, Zhang L, Xu Y. Ratio of Histamine-Producing/Non-Histamine-Producing Subgroups of Tetragenococcus halophilus Determines the Histamine Accumulation during Spontaneous Fermentation of Soy Sauce. Appl Environ Microbiol 2023; 89:e0188422. [PMID: 36802225 PMCID: PMC10056960 DOI: 10.1128/aem.01884-22] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2022] [Accepted: 01/17/2023] [Indexed: 02/23/2023] Open
Abstract
Strain specificity (within-species variation) of microorganisms occurs widely in nature. It might affect microbiome construction and function in a complex microbial environment. Tetragenococcus halophilus, a halophilic bacterium that generally is used in high salt food fermentation, consists of two histamine-producing and non-histamine-producing subgroups. It is unclear whether and how the strain specificity of histamine-producing capacity influences the microbial community function during food fermentation. Here, based on systematic bioinformatic analysis, histamine production dynamic analysis, clone library construction analysis, and cultivation-based identification, we identified that T. halophilus is the focal histamine-producing microorganism during soy sauce fermentation. Furthermore, we discovered that a larger number and ratio of histamine-producing subgroups of T. halophilus significantly contributed more histamine production. We were able to artificially decrease the ratio of histamine-producing to non-histamine-producing subgroups of T. halophilus in complex soy sauce microbiota and realized the reduction of histamine by 34%. This study emphasizes the significance of strain specificity in regulating microbiome function. This study investigated how strain specificity influenced microbial community function and developed an efficient technique for histamine control. IMPORTANCE Inhibiting the production of microbiological hazards under the assumption of stable and high-quality fermentation is a critical and time-consuming task for the food fermentation industry. For spontaneously fermented food, it can be realized theoretically by finding and controlling the focal hazard-producing microorganism in complex microbiota. This work used histamine control in soy sauce as a model and developed a system-level approach to identify and regulate the focal hazard-producing microorganism. We discovered that the strain specificity of focal hazard-producing microorganisms had an important impact on hazard accumulation. Microorganisms frequently exhibit strain specificity. Strain specificity is receiving increasing interest since it determines not only microbial robustness but also microbial community assembly and microbiome function. This study creatively explored how the strain specificity of microorganisms influenced microbiome function. In addition, we believe that this work provides an excellent model for microbiological hazard control which can promote future work in other systems.
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Affiliation(s)
- Jinjin Ma
- Lab of Brewing Microbiology and Applied Enzymology, Key Laboratory of Industrial Biotechnology of Ministry of Education and School of Biotechnology, Jiangnan University, Wuxi, Jiangsu, China
| | - Yao Nie
- Lab of Brewing Microbiology and Applied Enzymology, Key Laboratory of Industrial Biotechnology of Ministry of Education and School of Biotechnology, Jiangnan University, Wuxi, Jiangsu, China
| | - Lijie Zhang
- Lab of Brewing Microbiology and Applied Enzymology, Key Laboratory of Industrial Biotechnology of Ministry of Education and School of Biotechnology, Jiangnan University, Wuxi, Jiangsu, China
| | - Yan Xu
- Lab of Brewing Microbiology and Applied Enzymology, Key Laboratory of Industrial Biotechnology of Ministry of Education and School of Biotechnology, Jiangnan University, Wuxi, Jiangsu, China
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20
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Tian YF, Chen YX, Tong X, Hou S, Zhao MM, Feng YZ. Flavor differences of soybean and defatted soybean fermented soy sauce and its correlation with the enzyme profiles of the kojis. J Sci Food Agric 2023; 103:606-615. [PMID: 36054657 DOI: 10.1002/jsfa.12172] [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] [Subscribe] [Scholar Register] [Received: 05/25/2022] [Revised: 08/07/2022] [Accepted: 08/09/2022] [Indexed: 06/15/2023]
Abstract
BACKGROUND Soybeans and defatted soybeans, commonly used as protein ingredients, have different flavors of their fermented soy sauce. Clarifying the differences between the two soy sauces, as well as the formation mechanism, is an important prerequisite for improving the flavor of defatted soybean soy sauce. To this goal, the aroma characteristics of two soy sauces and their volatile profiles were compared by sensory evaluation and gas chromatography-mass spectrometry, and eight enzyme activities and volatile profiles of matured koji were determined. RESULTS Sensory results showed that the acids, fruity and cooked potato-like attributes were higher in whole soybean fermented soy sauce, whereas defatted soybean soy sauce exhibited higher smoky and malty attributes, closely related to the contents of aroma-active compounds in soy sauce, such as isobutyl acetate, 2/3-methylbutanal, acetic acid and 2/3-methylbutanoic acid. The content of most volatiles in the matured kojis showed a consistent trend with that of soy sauce: alcohols, acids, furan(one)s and ketones. Interestingly, acid protease and cellulase activities were 3.3 and 1.6 times higher in the whole soybean koji than in defatted soybean koji, respectively, whereas neutral protease, aminopeptidase, glucoamylase and β-glucosidase were approximately 2.0 times higher in defatted soybean koji. CONCLUSION In summary, the flavor differences between soybean and defatted soybean fermented soy sauce were not only caused by the differences in the content of flavor precursors in the materials, but also closely related to the differences in the enzymatic profiles accumulated during the koji-making process. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Yi-Fan Tian
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
- Guangdong Food Green Processing & Nutrition Regulation Technology, Guangzhou, China
| | - Yu-Xing Chen
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
- Guangdong Food Green Processing & Nutrition Regulation Technology, Guangzhou, China
| | - Xing Tong
- Foshan Haitian (Gaoming) Flavoring & Food Co., Ltd., Foshan, China
| | - Sha Hou
- Foshan Haitian (Gaoming) Flavoring & Food Co., Ltd., Foshan, China
| | - Mou-Ming Zhao
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
- Guangdong Food Green Processing & Nutrition Regulation Technology, Guangzhou, China
| | - Yun-Zi Feng
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
- Guangdong Food Green Processing & Nutrition Regulation Technology, Guangzhou, China
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21
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Song J, Lee H, Park I, Lee H. Analysis of Oligosaccharides in Korean Fermented Soybean Products by the Combination of Mass Spectrometry and Gas Chromatography. J Agric Food Chem 2023; 71:760-769. [PMID: 36574638 DOI: 10.1021/acs.jafc.2c07582] [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] [Subscribe] [Scholar Register] [Indexed: 06/17/2023]
Abstract
Doenjang (fermented soybean paste) and ganjang (soy sauce) are traditional fermented foods that are widely consumed in Korea. The oligosaccharides found in soybean and its fermented foods have great potential to improve the quality of foods; however, their structural details have not been well studied. In this study, we used advanced mass spectrometry and gas chromatography to analyze oligosaccharides and their monomeric composition in two fermented soybean products. In both foods, oligosaccharides with a degree of polymerization ranging from 3 to 7 were found. Their constituent monosaccharides were characterized; galactose, xylose, arabinose, and rhamnose were the predominant constituents of the oligosaccharides, and fucose, fructose, mannose, glucose, and N-acetylglucosamine were also found. The great structural diversity of the oligosaccharides found suggests that soybean carbohydrates are hydrolyzed and/or transformed during fermentation and may yield novel oligosaccharides.
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Affiliation(s)
- JaeHui Song
- Department of Applied Chemistry·Food Science and Technology, Dong-eui University, Busanjin-gu, Busan 47340, Republic of Korea
| | - HyunJi Lee
- Department of Applied Chemistry·Food Science and Technology, Dong-eui University, Busanjin-gu, Busan 47340, Republic of Korea
| | - Inmyoung Park
- School of Food and Culinary Arts, Youngsan University, Bansong Beltway, Busan 48015, Republic of Korea
| | - Hyeyoung Lee
- Department of Applied Chemistry·Food Science and Technology, Dong-eui University, Busanjin-gu, Busan 47340, Republic of Korea
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22
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Huang CJ, Lee LH, Cheng CP, Yao SF, Chen HS, Hwu CM, Tang KT, Wang FF, Shih CW, Yang CC, Huang WS. Measurements of elemental iodine in soy sauces in Taiwan using a modified microplate method. Front Endocrinol (Lausanne) 2023; 14:1058695. [PMID: 37008932 PMCID: PMC10054453 DOI: 10.3389/fendo.2023.1058695] [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] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 09/30/2022] [Accepted: 02/28/2023] [Indexed: 03/11/2023] Open
Abstract
BACKGROUND Soy sauce is widely used in a variety of Asian dishes to enhance flavor. Soybean and most soybean products, including soy sauces, are listed as prohibited foods in a low iodine diet. However, the iodine content in soy sauces is largely unknown. The aim of this study was to determine the iodine content in domestic soy sauces in Taiwan. METHODS Twenty-five different kinds of soy sauces were diluted with distilled water and with a dilution factor of fifty or above. Iodine concentrations of the diluted samples were measured colourimetrically based on the Sandell-Kolthoff reaction by a modified microplate method. All the measurements were repeated twelve times on three different days for determination of mean and standard deviation (SD), and coefficients of variance (CV). Serial dilution and recovery tests were also performed for validation. The results were confirmed by an inductively coupled plasma mass spectrometry (ICP-MS) method. RESULTS Among the twenty-five surveyed soy sauces, most of them (n=22) were iodine-free (<16 ug/L, and thus un-detectable). The iodine concentrations (mean ± SD) of the three iodine-containing soy sauces were 2.7 ± 0.1, 5.1 ± 0.2, and 10.8 ± 0.6 mg/L, respectively. The inter-assay, intra-assay and total CVs were all <5.3% for the modified microplate method. The results obtained by ICP-MS were consistent with those of the modified microplate method. The recovery rates in the serial dilution test and recovery test ranged from 94.7% to 118.6%. Two of the three iodine-containing soy sauces were supplemented with kelp extract, while the other one without kelp extract had the highest amount of salt among the three iodine-containing soy sauces. Therefore, we postulate that iodized salt instead of kelp extract is the source of higher iodine content in that sauce. CONCLUSION The results suggest that most soy sauces are iodine-free and may be allowed during low iodine diets.
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Affiliation(s)
- Chun-Jui Huang
- Division of Endocrinology and Metabolism, Department of Medicine, Taipei Veterans General Hospital (TVGH), Taipei, Taiwan
- Faculty of Medicine, School of Medicine, National Yang Ming Chiao Tung University (NYCU), Taipei, Taiwan
- Institute of Public Health, School of Medicine, National Yang Ming Chiao Tung University (NYCU), Taipei, Taiwan
| | - Lin-Hsuan Lee
- Division of Endocrinology and Metabolism, Department of Medicine, Taipei Veterans General Hospital (TVGH), Taipei, Taiwan
- Institute of Food Safety and Health Risk Assessment, School of Pharmaceutical Science, National Yang Ming Chiao Tung University (NYCU), Taipei, Taiwan
| | - Cheng-Pin Cheng
- Division of Endocrinology and Metabolism, Department of Medicine, Taipei Veterans General Hospital (TVGH), Taipei, Taiwan
| | - Shan-Fan Yao
- Department of Nuclear Medicine, Taipei Veterans General Hospital, Taipei, Taiwan
| | - Harn-Shen Chen
- Division of Endocrinology and Metabolism, Department of Medicine, Taipei Veterans General Hospital (TVGH), Taipei, Taiwan
- Faculty of Medicine, School of Medicine, National Yang Ming Chiao Tung University (NYCU), Taipei, Taiwan
| | - Chii-Min Hwu
- Division of Endocrinology and Metabolism, Department of Medicine, Taipei Veterans General Hospital (TVGH), Taipei, Taiwan
- Faculty of Medicine, School of Medicine, National Yang Ming Chiao Tung University (NYCU), Taipei, Taiwan
| | - Kam-Tsun Tang
- Division of Endocrinology and Metabolism, Department of Medicine, Taipei Veterans General Hospital (TVGH), Taipei, Taiwan
- Faculty of Medicine, School of Medicine, National Yang Ming Chiao Tung University (NYCU), Taipei, Taiwan
| | - Fan-Fen Wang
- Division of Endocrinology and Metabolism, Department of Medicine, Taipei Veterans General Hospital (TVGH), Taipei, Taiwan
- Department of Medicine, Yangming Branch, Taipei City Hospital, Taipei, Taiwan
| | - Chiao-Wei Shih
- Division of Endocrinology and Metabolism, Department of Medicine, Taipei Veterans General Hospital (TVGH), Taipei, Taiwan
| | - Chen-Chang Yang
- Faculty of Medicine, School of Medicine, National Yang Ming Chiao Tung University (NYCU), Taipei, Taiwan
- Institute of Public Health, School of Medicine, National Yang Ming Chiao Tung University (NYCU), Taipei, Taiwan
- Institute of Environmental & Occupational Health Sciences, School of Medicine, National Yang Ming Chiao Tung University (NYCU), Taipei, Taiwan
- Department of Occupational Medicine and Clinical Toxicology, Taipei Veterans General Hospital, Taipei, Taiwan
- *Correspondence: Wen-Sheng Huang, ; Chen-Chang Yang,
| | - Wen-Sheng Huang
- Department of Nuclear Medicine, Taipei Veterans General Hospital, Taipei, Taiwan
- Department of Nuclear Medicine, Cheng-Hsin General Hospital, Taipei, Taiwan
- *Correspondence: Wen-Sheng Huang, ; Chen-Chang Yang,
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23
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Chen J, Fu C, Pan T. Modeling method and miniaturized wavelength strategy for near-infrared spectroscopic discriminant analysis of soy sauce brand identification. Spectrochim Acta A Mol Biomol Spectrosc 2022; 277:121291. [PMID: 35490665 DOI: 10.1016/j.saa.2022.121291] [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] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/22/2021] [Revised: 04/13/2022] [Accepted: 04/18/2022] [Indexed: 06/14/2023]
Abstract
The identification of soy sauce brands can avoid adulteration and fraud, which is meaningful for food safety screening. Using visible and near-infrared (Vis-NIR) spectroscopy combined with k-nearest neighbor (kNN), the four-category discriminant models of soy sauce brands were established. The soy sauce of three brands (identification) and the other ten brands (interference) were collected, and a total of four categories of samples were obtained. The spectral datasets of two measurement modals (1 mm, 10 mm) were obtained. Based on moving-window (MW) waveband screening and wavelength step-by-step phase-out (WSP), the MW-WSP-kNN algorithm was proposed and applied to the wavelength optimization for the four-category discriminant analysis. Using calibration-prediction-validation experiment design, various high accuracy models with a small number of wavelengths located in NIR region were determined. In the independent validation, for the 1 mm measurement modal, the selected thirty-five dual-wavelength models and one three-wavelength model were located in NIR combined and overtone frequency regions respectively, all achieved 100% total recognition accuracy rate (RARTotal); for the 10 mm measurement modal, the selected seven three-wavelength models located in NIR overtone frequency region all reached more than 96.8% RARTotal, and the optimal RARTotal was 97.8%. The results showed the feasibility of small number of wavelengths' NIR spectroscopy applied to multi-category discriminant of soy sauce brands, with the advantages of rapid, simple and miniaturized. The proposed various small number of wavelengths' models provided a valuable reference for the design of small dedicated spectrometer with different measurement modals. The integrated optimization method and wavelength selection strategy here are also expected to be applied to other fields.
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Affiliation(s)
- Jiemei Chen
- Department of Biological Engineering, Jinan University, Huangpu Road West 601, Tianhe District, Guangzhou 510632, China
| | - Chunli Fu
- Department of Biological Engineering, Jinan University, Huangpu Road West 601, Tianhe District, Guangzhou 510632, China
| | - Tao Pan
- Department of Optoelectronic Engineering, Jinan University, Huangpu Road West 601, Tianhe District, Guangzhou 510632, China.
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24
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Lee JE, Yun JH, Lee E, Hong SP. Untargeted Metabolomics reveals Doenjang metabolites affected by manufacturing process and microorganisms. Food Res Int 2022; 157:111422. [PMID: 35761668 DOI: 10.1016/j.foodres.2022.111422] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [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: 02/25/2022] [Revised: 05/20/2022] [Accepted: 05/24/2022] [Indexed: 11/21/2022]
Abstract
Doenjang is a traditional Korean fermented soybean-based food that is now produced industrially as traditional Doenjang and modernized Doenjang, depending on the conditions of the manufacturing process. In this study, the effect of the production process on Doenjang metabolites was analyzed using untargeted capillary electrophoresis time-of-flight mass spectrometry (CE-TOF/MS). Of the 247 metabolites detected in 19 traditional and three modernized Doenjang samples, the level of 55 metabolites were significantly different between the two production groups. The S-plot of the orthogonal projection to latent structures-discriminant analysis (OPLS-DA) revealed that nine compounds (tryptamine, 2-phenylethylamine, citrulline, gamma-aminobutyric acid, putrescine, tyramine, 2-aminoisobutyric acid, stachydrine, and N5-ethylglutamine) were highly distributed in the traditional group, and six compounds (arginine, citric acid, choline, cytidine, hypoxanthine, and glucaric acid) were considered distinguishable metabolites of the modernized group. Microbial community analysis indicated that the levels of these metabolites were significantly altered by the presence of Bacillus spp., Enterococcus faecium, Tetragenococcus halophilus, Aspergillus oryzae, Penicillium spp., and Saccharomyces cerevisiae. These findings will give better understanding of the influence of the manufacturing process on Doenjang production in terms of both microbial activity and metabolite profiles.
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Affiliation(s)
- Jang-Eun Lee
- Research Group of Traditional Food, Korea Food Research Institute, Wanju 55365, Republic of Korea; Department of Food Biotechnology, Korea University of Science and Technology, Daejeon 34113, Republic of Korea.
| | - Jeong-Hyun Yun
- Research Group of Traditional Food, Korea Food Research Institute, Wanju 55365, Republic of Korea; Department of Food Biotechnology, Korea University of Science and Technology, Daejeon 34113, Republic of Korea.
| | - Eunjung Lee
- Research Group of Traditional Food, Korea Food Research Institute, Wanju 55365, Republic of Korea; Department of Food Biotechnology, Korea University of Science and Technology, Daejeon 34113, Republic of Korea.
| | - Sang Pil Hong
- Research Group of Traditional Food, Korea Food Research Institute, Wanju 55365, Republic of Korea.
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25
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He W, Chen Z, Chung HY. Dynamic correlations between major enzymatic activities, physicochemical properties and targeted volatile compounds in naturally fermented plain sufu during production. Food Chem 2022; 378:131988. [PMID: 35078100 DOI: 10.1016/j.foodchem.2021.131988] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [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: 04/29/2021] [Revised: 12/24/2021] [Accepted: 12/28/2021] [Indexed: 11/19/2022]
Abstract
Dynamic changes and correlations between physicochemical properties, 14 targeted volatile compounds (TVCs) and six groups of enzyme activities during eight production stages of naturally fermented plain sufu were explored. Multiple factor analysis was used to discriminate between and group the samples into three clusters: cluster I comprised tofu and pehtze; cluster II comprised dried pehtze and salted pehtze; cluster III involved the aging stages. Clusters I and II were characterised by higher enzyme activities, while cluster III was characterised by the presence of diverse TVCs. Protease and esterase were strongly correlated with most of the TVCs. Esterase, in particular, contributed to the formation of three high molecular weight esters, namely, ethyl dodecanoate, ethyl (Z)-9-octadecenoate and ethyl (Z, Z)-9,12-octadecadienoate. The enzymes found contributed to the texture and flavour of naturally fermented sufu and will provide a good guide and control for using the enzymes directly to ripen sufu products.
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Affiliation(s)
- Wenmeng He
- Food Science and Technology Program, Beijing Normal University-Hong Kong Baptist University United International College, Zhu Hai, China; Food and Nutritional Sciences Programme, School of Life Sciences, The Chinese University of Hong Kong, Hong Kong Special Administrative Region.
| | - Zixing Chen
- Food and Nutritional Sciences Programme, School of Life Sciences, The Chinese University of Hong Kong, Hong Kong Special Administrative Region
| | - Hau Yin Chung
- Food and Nutritional Sciences Programme, School of Life Sciences, The Chinese University of Hong Kong, Hong Kong Special Administrative Region.
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26
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Kim HM, Han DM, Baek JH, Chun BH, Jeon CO. Dynamics and correlation of microbial communities and metabolic compounds in doenjang-meju, a Korean traditional soybean brick. Food Res Int 2022; 155:111085. [PMID: 35400461 DOI: 10.1016/j.foodres.2022.111085] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2021] [Revised: 02/25/2022] [Accepted: 02/27/2022] [Indexed: 01/04/2023]
Abstract
To investigate the general fermentation characteristics of doenjang-meju (a Korean traditional soybean brick), they were periodically collected from eight different manufacturers during all fermentation stages, and their microbial communities and metabolic compounds (metabolites and volatile compounds) were analyzed. Bacillus and/or lactic acid bacteria (LAB, mainly Enterococcus) and Aspergillus were abundant during fermentation. Fructose and glucose; glycerol; acetate and lactate; and cadaverine, putrescine, tyramine, and histamine were identified as the major sugars, carbon compound, organic acids, and biogenic amines, respectively. Tetramethylpyrazine, butyric acid, butyl butyrate, butanol, acetic acid, 2-methylbutyrate, acetoin, 2,3-butandiol, and nonadecane were the major volatile compounds. However, the profiles of microbial communities, metabolites, and volatile compounds during fermentation varied significanlty among samples. Principal component analysis revealed that doenjang-meju had two differentiated fermentation features, Bacillus-dominated fermentation and LAB (mainly Enterococcus)-dominated fermentation, each having different metabolite and volatile compound profiles. Particularly, fewer volatile compounds were detected in LAB-dominated doenjang-meju samples. Correlation analysis showed a strong negative correlation between Bacillus and LAB, and bacteria and fungi were less correlated with each other. Enterococcus, LAB, and Bacillus were positively correlated with lactate, flavonoid aglycones, and putrescine, respectively, suggesting that they might be mainly responsible for producing the compounds during fermentation. This study provides insights into the general fermentation characteristics of doenjang-meju.
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Affiliation(s)
- Hyung Min Kim
- Department of Life Science, Chung-Ang University, Seoul 06974, Republic of Korea
| | - Dong Min Han
- Department of Life Science, Chung-Ang University, Seoul 06974, Republic of Korea
| | - Ju Hye Baek
- Department of Life Science, Chung-Ang University, Seoul 06974, Republic of Korea
| | - Byung Hee Chun
- Department of Life Science, Chung-Ang University, Seoul 06974, Republic of Korea
| | - Che Ok Jeon
- Department of Life Science, Chung-Ang University, Seoul 06974, Republic of Korea.
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27
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Suen AA, Kenan AC, Williams CJ. Developmental exposure to phytoestrogens found in soy: New findings and clinical implications. Biochem Pharmacol 2022; 195:114848. [PMID: 34801523 PMCID: PMC8712417 DOI: 10.1016/j.bcp.2021.114848] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/20/2021] [Revised: 11/13/2021] [Accepted: 11/16/2021] [Indexed: 01/03/2023]
Abstract
Exposure to naturally derived estrogen receptor activators, such as the phytoestrogen genistein, can occur at physiologically relevant concentrations in the human diet. Soy-based infant formulas are of particular concern because infants consuming these products have serum genistein levels almost 20 times greater than those seen in vegetarian adults. Comparable exposures in animal studies have adverse physiologic effects. The timing of exposure is particularly concerning because infants undergo a steroid hormone-sensitive period termed "minipuberty" during which estrogenic chemical exposure may alter normal reproductive tissue patterning and function. The delay between genistein exposure and reproductive outcomes poses a unique challenge to collecting epidemiological data. In 2010, the U.S. National Toxicology Program monograph on the safety of the use of soy formula stated that the use of soy-based infant formula posed minimal concern and emphasized a lack of data from human subjects. Since then, several new human and animal studies have advanced our epidemiological and mechanistic understanding of the risks and benefits of phytoestrogen exposure. Here we aim to identify clinically relevant findings regarding phytoestrogen exposure and female reproductive outcomes from the past 10 years, with a focus on the phytoestrogen genistein, and explore the implications of these findings for soy infant formula recommendations. Research presented in this review will inform clinical practice and dietary recommendations for infants based on evidence from both clinical epidemiology and basic research advances in endocrinology and developmental biology from mechanistic in vitro and animal studies.
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Affiliation(s)
- Alisa A Suen
- Reproductive and Developmental Biology Laboratory, National Institute of Environmental Health Sciences, National Institutes of Health, Research Triangle Park, NC, USA
| | - Anna C Kenan
- Reproductive and Developmental Biology Laboratory, National Institute of Environmental Health Sciences, National Institutes of Health, Research Triangle Park, NC, USA
| | - Carmen J Williams
- Reproductive and Developmental Biology Laboratory, National Institute of Environmental Health Sciences, National Institutes of Health, Research Triangle Park, NC, USA.
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28
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Zhang S, Liu S, Zeng W, Long W, Nie Y, Xu Y, Yang F, Wang L. The Risk Monitoring of Aflatoxins and Ochratoxin A in Critical Control Point of Soy Sauce Aroma-Type Baijiu Production. Toxins (Basel) 2021; 13:toxins13120876. [PMID: 34941714 PMCID: PMC8704840 DOI: 10.3390/toxins13120876] [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] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/21/2021] [Revised: 11/29/2021] [Accepted: 12/05/2021] [Indexed: 11/16/2022] Open
Abstract
Soy sauce aroma-type baijiu-producing regions are mostly in southwest China (Guizhou and Sichuan province) with a hot and humid subtropical monsoon climate, which is conducive to the propagation of toxigenic fungi. This suggests that there is a risk of potential contamination by mycotoxins in the soy sauce aroma-type baijiu production process, which poses significant food safety risks. Few studies on the safety of mycotoxins in soy sauce aroma-type baijiu production exist. Aiming to evaluate the safety of mycotoxins in soy sauce aroma-type baijiu during its production, this study screened and analyzed mycotoxic risk at critical points throughout the production process, investigated from raw materials, daqu, alcoholic fermentative grains, crude baijiu and microbial communities in different stages of the production process. The aflatoxins (AFs) and ochratoxin A (OTA) contents in wheat, daqu, alcoholic fermentative grains and crude baijiu samples were detected by ultra-performance liquid chromatography with tandem mass spectrometry. Mycotoxins were detected in wheat, daqu and alcoholic fermentative grains. The AFs and OTA detection rates, as well as their contents in the daqu samples, were relatively higher compared to those observed in the wheat and alcoholic fermentative grains. AFs were detected in 30% of the daqu samples, while OTA was detected in 20% of the daqu samples, though the contents of both AFs and OTA were under the maximum limit of the Chinese national standard. Furthermore, the fungi contained in daqu samples were isolated and identified, and the results showed that no fungi in the separated bacterial strains were producers of mycotoxins. According to the assessment results, the safety of soy sauce aroma-type baijiu production process in terms of AFs and OTA is confirmed.
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Affiliation(s)
- Siyu Zhang
- Kweichow Moutai Co., Ltd., Renhuai 564500, China; (S.Z.); (S.L.); (W.Z.); (W.L.); (Y.N.)
| | - Song Liu
- Kweichow Moutai Co., Ltd., Renhuai 564500, China; (S.Z.); (S.L.); (W.Z.); (W.L.); (Y.N.)
| | - Wenwen Zeng
- Kweichow Moutai Co., Ltd., Renhuai 564500, China; (S.Z.); (S.L.); (W.Z.); (W.L.); (Y.N.)
| | - Weiyun Long
- Kweichow Moutai Co., Ltd., Renhuai 564500, China; (S.Z.); (S.L.); (W.Z.); (W.L.); (Y.N.)
| | - Ye Nie
- Kweichow Moutai Co., Ltd., Renhuai 564500, China; (S.Z.); (S.L.); (W.Z.); (W.L.); (Y.N.)
| | - Yan Xu
- State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, The Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, China;
| | - Fan Yang
- Kweichow Moutai Co., Ltd., Renhuai 564500, China; (S.Z.); (S.L.); (W.Z.); (W.L.); (Y.N.)
- Correspondence: (F.Y.); (L.W.)
| | - Li Wang
- Kweichow Moutai Co., Ltd., Renhuai 564500, China; (S.Z.); (S.L.); (W.Z.); (W.L.); (Y.N.)
- Correspondence: (F.Y.); (L.W.)
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Gao X, Feng T, Sheng M, Wang B, Wang Z, Shan P, Zhang Y, Ma H. Characterization of the aroma-active compounds in black soybean sauce, a distinctive soy sauce. Food Chem 2021; 364:130334. [PMID: 34174649 DOI: 10.1016/j.foodchem.2021.130334] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [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: 03/02/2021] [Revised: 06/05/2021] [Accepted: 06/07/2021] [Indexed: 12/24/2022]
Abstract
Black soybean sauce's (BSS) aroma was scarcely investigated, which seriously affected BSS's quality and consumers' preference. Thus the aroma compounds in BSS were characterized using gas chromatography-mass spectrometry/gas chromatography-olfactometry coupling with recombination and omission experiments. Sensory evaluation showed the fruity odor was increased by 63% and the malty, alcoholic, floral, smoky, caramel-like and sour odors were decreased by 24-35% when compared to the control soy sauce (SS, p < 0.05). Totally, 126 volatile compounds, 44 aroma-active compounds and 22 vital aroma-active compounds were identified in BSS. Compared to SS, BSS exhibited a distinctive aroma characteristics which was caused by significantly higher odor activity values (OAVs) of 3-methylbutyl acetate (357%), ethyl propanoate (144%), ethyl 3-methylbutanoate (70%), ethyl 2-methylbutanoate (102%) and lower OAVs of 4-hydroxy-2,5-dimethyl-3(2H)-furanone (52%), 4-hydroxy-2-ethyl-5-methyl-3(2H)-furan-3-one (50%), ethanol (48%), 4-vinylguaiacol (41%), 3-methylthiopropanal (37%), 3-methylbutanol (33%), 4-ethylguaiacol (28%). The results would contribute to BSS's quality control and aroma improvement.
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Affiliation(s)
- Xianli Gao
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China.
| | - Tuo Feng
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China.
| | - Mingjian Sheng
- Honworld Group Limited, 299 Zhongxing Avenue, 313000 Huzhou, China
| | - Bo Wang
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China
| | - Zejian Wang
- State Key Laboratory of Bioreactor Engineering, East China University of Science and Technology, Shanghai 200237, China.
| | - Pei Shan
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China.
| | - Yaqiong Zhang
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China.
| | - Haile Ma
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China.
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30
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Wei L, Chen H, Liu R, Wang S, Liu T, Hu Z, Lan W, Yu Y, She Y, Fu H. Fluorescent sensor based on quantum dots and nano-porphyrin for highly sensitive and specific determination of ethyl carbamate in fermented food. J Sci Food Agric 2021; 101:6193-6201. [PMID: 33904599 DOI: 10.1002/jsfa.11270] [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] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/14/2020] [Revised: 03/31/2021] [Accepted: 04/27/2021] [Indexed: 06/12/2023]
Abstract
BACKGROUND Ethyl carbamate (EC) is a potentially toxic carcinogen produced during fermentation and storage of fermented foods, and many countries have set thresholds for its content in food. Therefore, sensitive, rapid and accurate detection of EC is meaningful to ensure the quality of fermented food. RESULTS This study introduces a CdTe quantum dots/nano-5,10,15,20-tetrakis (4-methoxyphenyl)-porphyrin (nano TPP-OCH3 ) fluorescence sensor system detection of EC. The specificity of this sensing mainly relies on a photo-induced electron transfer and electrostatic force interaction between EC and nano TPP-OCH3 . This sensor presented a linear range of 10 to 1000 μg L-1 (R2 = 0.9903) with a low detection limit of 7.14 μg L-1 . Meanwhile, the recovery (91.19-101.09%) and precision [relative standard deviation (RSD) = 0.64-3.05%] of the sensor for the analysis of fermented food (yellow rice wine, soy sauce, Chinese spirits, Pu-erh tea) samples were good and could meet the requirements of practical detection. Moreover, the detection results of fermented food (yellow rice wine, soy sauce, Chinese spirits, Pu-erh tea) samples by this sensor are basically consistent with those of high-performance liquid chromatography with fluorescence detector (HPLC-FLD). CONCLUSION This method was expected to provide a potential platform for sensitive and accurate detection of EC in food safety monitoring, which would provide knowledge of the flavor and quality related to fermented food. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Liuna Wei
- The Modernization Engineering Technology Research Center of Ethnic Minority Medicine of Hubei Province, School of Pharmaceutical Sciences, South-Central University for Nationalities, Wuhan, P. R. China
| | - Hengye Chen
- The Modernization Engineering Technology Research Center of Ethnic Minority Medicine of Hubei Province, School of Pharmaceutical Sciences, South-Central University for Nationalities, Wuhan, P. R. China
| | - Rui Liu
- The Modernization Engineering Technology Research Center of Ethnic Minority Medicine of Hubei Province, School of Pharmaceutical Sciences, South-Central University for Nationalities, Wuhan, P. R. China
| | - Shuo Wang
- The Modernization Engineering Technology Research Center of Ethnic Minority Medicine of Hubei Province, School of Pharmaceutical Sciences, South-Central University for Nationalities, Wuhan, P. R. China
| | - Tingkai Liu
- The Modernization Engineering Technology Research Center of Ethnic Minority Medicine of Hubei Province, School of Pharmaceutical Sciences, South-Central University for Nationalities, Wuhan, P. R. China
| | - Zikang Hu
- The Modernization Engineering Technology Research Center of Ethnic Minority Medicine of Hubei Province, School of Pharmaceutical Sciences, South-Central University for Nationalities, Wuhan, P. R. China
| | - Wei Lan
- The Modernization Engineering Technology Research Center of Ethnic Minority Medicine of Hubei Province, School of Pharmaceutical Sciences, South-Central University for Nationalities, Wuhan, P. R. China
| | - Yongjie Yu
- College of Pharmacy, Ningxia Medical University, Yinchuan, P. R. China
- Key Laboratory of Hui Ethnic Medicine Modernization Ministry of Education, Ningxia Medical University, Yinchuan, P. R. China
| | - Yuanbin She
- State Key Laboratory Breeding Base of Green Chemistry-Synthesis Technology, College of Chemical Engineering, Zhejiang University of Technology, Hangzhou, P. R. China
| | - Haiyan Fu
- The Modernization Engineering Technology Research Center of Ethnic Minority Medicine of Hubei Province, School of Pharmaceutical Sciences, South-Central University for Nationalities, Wuhan, P. R. China
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31
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Wen Y, Liu A, Meng C, Li Z, He P. Quantification of lectin in soybeans and soy products by liquid chromatography-tandem mass spectrometry. J Chromatogr B Analyt Technol Biomed Life Sci 2021; 1185:122987. [PMID: 34656828 DOI: 10.1016/j.jchromb.2021.122987] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2021] [Revised: 09/21/2021] [Accepted: 10/09/2021] [Indexed: 10/20/2022]
Abstract
Lectin is one of the major anti-nutritional factors in soybeans and inhibits digestion of dietary protein. Here, an absolute quantification method was developed to detect lectin using synthetic peptide 183TTSWDLANNK192 as reference standard and corresponding isotope labeled peptide TTSWDLANNK (Alanine-13C3,15N) as internal standard to normalize results. After the ground soybeans and soy products were defatted with n-hexane and extracted with extraction buffer, the crude protein extract was digested on filter membrane by trypsin. Further, the enzymatic hydrolysis peptides were quantified using liquid chromatography-tandem mass spectrometry. The synthetic reference peptide showed a detection limit of 0.27 ng/mL and a linear relationship in the range of 3.2-1000 ng/mL (r2 > 0.997). Correspondingly, the detect limit of lectin in soybean samples was 35.5 μg/g. The results showed that the recoveries of the lectin in spiked samples ranged from 80.9% to 108.7% with intra-day precisions (% CV) less than 9%. The method was successfully used to evaluate lectin levels in hundreds of soybean seeds from different varieties and soy products from different soybean processing techniques. Furthermore, the method may provide a potential application as a general method for the ultrasensitive detection of various protein anti-nutritional factors in food.
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Affiliation(s)
- Yang Wen
- State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing 100193, PR China
| | - Anguo Liu
- State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing 100193, PR China
| | - Chengzhen Meng
- State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing 100193, PR China
| | - Zhen Li
- State Key Laboratory of Plant Physiology and Biochemistry, College of Biological Sciences, China Agricultural University, Beijing 100193, PR China
| | - Pingli He
- State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing 100193, PR China.
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Chen Y, Li P, Liao L, Qin Y, Jiang L, Liu Y. Characteristic fingerprints and volatile flavor compound variations in Liuyang Douchi during fermentation via HS-GC-IMS and HS-SPME-GC-MS. Food Chem 2021; 361:130055. [PMID: 34023693 DOI: 10.1016/j.foodchem.2021.130055] [Citation(s) in RCA: 110] [Impact Index Per Article: 36.7] [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: 02/27/2021] [Revised: 05/02/2021] [Accepted: 05/07/2021] [Indexed: 01/06/2023]
Abstract
The present study investigates volatile organic compound (VOC) compositional changes in Liuyang Douchi during fermentation via a HS-GC-IMS and HS-SPME-GC-MS combination approach. A total of 115 VOCs were identified from Douchi, most of which were accumulated during pile fermentation. Notably, most alcohols and acids decreased with fermentation, while esters, ketones, pyrazines, and phenols accumulated during pile fermentation. Depending on the VOCs identified by GC-IMS/MS, the different fermentation stages of Douchi could be facilely distinguished. Of these, 49 VOCs were regarded as the marker VOCs of Douchi in different fermentation stage: hexanol, hexanal, and propanoic acid was the marker VOCs of the black beans before fermentation and contributing beany and grassy odors; 1-octen-3-ol and 3-octanone supplying a mushroom aroma to the Douchi fermented for 3-9 days; and esters and pyrazine, especially ethyl acetate and 2,6-dimethylpyrazine, contributing the cocoa, fruity, and nutty aromas of matured Douchi.
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Affiliation(s)
- Yi Chen
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China; Hunan Provincial Key Laboratory of Food Science and Biotechnology, Changsha 410128, China
| | - Pao Li
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China; Hunan Provincial Key Laboratory of Food Science and Biotechnology, Changsha 410128, China
| | - Luyan Liao
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China; Hunan Provincial Key Laboratory of Food Science and Biotechnology, Changsha 410128, China
| | - Yeyou Qin
- Hunan Tantanxiang Biotechnology Co. Ltd, Changsha 410128, China
| | - Liwen Jiang
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China; Hunan Provincial Key Laboratory of Food Science and Biotechnology, Changsha 410128, China.
| | - Yang Liu
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China.
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33
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Rahmawati D, Astawan M, Putri SP, Fukusaki E. Gas chromatography-mass spectrometry-based metabolite profiling and sensory profile of Indonesian fermented food (tempe) from various legumes. J Biosci Bioeng 2021; 132:487-495. [PMID: 34465490 DOI: 10.1016/j.jbiosc.2021.07.001] [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] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2021] [Revised: 07/02/2021] [Accepted: 07/05/2021] [Indexed: 12/21/2022]
Abstract
Tempe is an Indonesian fermented food prepared from soybean or other non-soy legumes. Non-soy legumes based tempes have been reported to have a nutritional profile different from that of soybean-based tempe. However, a comprehensive study of the metabolite and sensory profiles of legume tempes has not been conducted. This study investigated the metabolite profile of legumes before and after fermentation using a metabolomic approach and its relation to the sensory profile. Four different legumes, namely red kidney bean, soybean, cowpea bean, and jack bean, and four kinds of tempe prepared from the abovementioned legumes were subjected to gas chromatography-mass spectrometry (GC-MS) analysis. These tempe samples were fermented in two different production places, Japan and Indonesia. In total, 83 metabolites were annotated from all samples. Principal component analysis (PCA) showed that the samples were separated based on their type (legume and tempe) along PC1 with a 36.3% variance, in which sugars and amino acids significantly contributed to the separation. In addition, samples were separated along PC2 with a 17.2% variance based on the different production places. The combination of 75% soybean and 25% red kidney bean (75S:25R) could increase the concentrations of amino acids that were initially low in soybean tempe. The 75S:25R tempe showed no significant differences in taste and texture preference compared to the 100% soybean tempe, based on sensory result. These findings provide evidence that metabolomics could be used to identify the differences between tempes from different legumes.
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Affiliation(s)
- Della Rahmawati
- Department of Biotechnology, Graduate School of Engineering, Osaka University, 2-1 Yamadaoka, Suita, Osaka 565-0871, Japan; Department of Food Technology, Faculty of Life Science and Technology, Swiss German University, Tangerang, Banten 15143, Indonesia
| | - Made Astawan
- Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology, IPB University, Jl. Raya Dramaga, Bogor, Jawa Barat 16680, Indonesia
| | - Sastia Prama Putri
- Department of Biotechnology, Graduate School of Engineering, Osaka University, 2-1 Yamadaoka, Suita, Osaka 565-0871, Japan; Industrial Biotechnology Division, Institute for Open and Transdisciplinary Research Initiatives, Osaka University, 2-1 Yamadaoka, Suita, Osaka 565-0871, Japan.
| | - Eiichiro Fukusaki
- Department of Biotechnology, Graduate School of Engineering, Osaka University, 2-1 Yamadaoka, Suita, Osaka 565-0871, Japan; Industrial Biotechnology Division, Institute for Open and Transdisciplinary Research Initiatives, Osaka University, 2-1 Yamadaoka, Suita, Osaka 565-0871, Japan; Osaka University Shimadzu Omics Innovation Research Laboratories, Osaka University, 2-1 Yamadaoka, Suita, Osaka 565-0871, Japan
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34
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Wang Y, Guo J, Yu F, Tian Y, Wu Y, Cui L, Liu LE. The association between soy-based food and soy isoflavone intake and the risk of gastric cancer: a systematic review and meta-analysis. J Sci Food Agric 2021; 101:5314-5324. [PMID: 34032287 DOI: 10.1002/jsfa.11334] [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] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/21/2020] [Revised: 05/14/2021] [Accepted: 06/25/2021] [Indexed: 06/12/2023]
Abstract
Soy contains many bioactive phytochemicals, such as isoflavones, which have the effect of preventing many cancers. Some studies have shown the beneficial effect of soy-based food and isoflavone intake on gastric cancer (GC), while others claimed no effect. Therefore, whether the beneficial effect of soy-based food is related to its fermentation or whether its protective effect comes from isoflavones still remains inconclusive. Our aim was to investigate the relationship between total soybean, fermented soybean, non-fermented soybean and isoflavone intake, and the risk of GC. Ten cohort studies and 21 case-control studies involving 916 354 participants were included. The association between soy-based food and isoflavone intake and the risk of GC was calculated with the pooled relative risks (RRs) for the highest versus lowest intake categories. The results showed that isoflavone intake might be a protective factor to GC, but the result was not statistically significant (RR = 0.92; 95% CI: 0.79-1.07). However, total soybean intake could significantly decrease the risk of GC by 36% (RR = 0.64; 95% CI: 0.51-0.80), which might be credited to non-fermented soybean products (RR = 0.79; 95% CI: 0.71-0.87). In contrast, high intake of fermented soybean products could increase the risk of GC (RR = 1.19; 95% CI: 1.02-1.38). High intake of total soybean and non-fermented soybean products could reduce the risk of GC, and high intake of fermented soybean products could increase the risk, which indicated that the beneficial effect of soy-based food might be related to its non-fermentation. However, high intake of isoflavones may not be associated with the incidence of GC. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Yameng Wang
- College of Public Health, Zhengzhou University, Zhengzhou City, People's Republic of China
| | - Jiaping Guo
- College of Public Health, Zhengzhou University, Zhengzhou City, People's Republic of China
| | - Fei Yu
- College of Public Health, Zhengzhou University, Zhengzhou City, People's Republic of China
| | - Yongmei Tian
- College of Public Health, Zhengzhou University, Zhengzhou City, People's Republic of China
| | - Yongjun Wu
- College of Public Health, Zhengzhou University, Zhengzhou City, People's Republic of China
- Key Laboratory of Nanomedicine and Health Inspection of Zhengzhou, Zhengzhou City, People's Republic of China
| | - Lingling Cui
- College of Public Health, Zhengzhou University, Zhengzhou City, People's Republic of China
| | - Li-E Liu
- College of Public Health, Zhengzhou University, Zhengzhou City, People's Republic of China
- Key Laboratory of Nanomedicine and Health Inspection of Zhengzhou, Zhengzhou City, People's Republic of China
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35
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Han DM, Chun BH, Kim HM, Jeon CO. Characterization and correlation of microbial communities and metabolite and volatile compounds in doenjang fermentation. Food Res Int 2021; 148:110645. [PMID: 34507720 DOI: 10.1016/j.foodres.2021.110645] [Citation(s) in RCA: 23] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2021] [Revised: 07/18/2021] [Accepted: 08/09/2021] [Indexed: 02/06/2023]
Abstract
To investigate the general fermentation features of doenjang, a traditional Korean fermented soybean paste, eleven batches of doenjang were prepared. The bacterial and fungal communities and the metabolites such as free sugars, organic acids, amino acids, and volatile compounds were analyzed during fermentation. Tetragenococcus, Aspergillus, and Debaryomyces were the most common microbes; galactose, fructose, and glucose were the major sugars; and lactate and acetate were the major organic acids. Spearman correlation analyses showed that the quantity of meju was correlated with only Pediococcus and Halomonas abundance, while solar salt concentration was correlated with the relative abundance of many microbial taxa and the amount of glycerol and total volatile compounds. The abundance of heterolactic acid bacteria, such as Tetragenococcus, Pediococcus, Weissella, and Enterococcus, was positively correlated with the levels of lactate, acetate, and ethanol, suggesting that heterolactic acid fermentation may be a major metabolism pathway during the fermentation of doenjang. The abundance of Weissella, Hyphopichia, and Wickerhamomyces was positively correlated with ethyl acetate levels, whereas the abundance of Staphylococcus and Bacillus was positively correlated with the concentration of major volatile compounds, 3-methylbutanoic acid and tetramethylpyrazine, respectively, suggesting that they may play important roles in the production of flavor compounds during fermentation.
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Affiliation(s)
- Dong Min Han
- Department of Life Science, Chung-Ang University, Seoul 06974, Republic of Korea
| | - Byung Hee Chun
- Department of Life Science, Chung-Ang University, Seoul 06974, Republic of Korea
| | - Hyung Min Kim
- Department of Life Science, Chung-Ang University, Seoul 06974, Republic of Korea
| | - Che Ok Jeon
- Department of Life Science, Chung-Ang University, Seoul 06974, Republic of Korea.
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Abstract
Isoflavones are polyphenols primarily contained in soybean. As phytoestrogens, isoflavones exert beneficial effects on various chronic diseases. Metabolic syndrome increases the risk of death due to arteriosclerosis in individuals with various pathological conditions, including obesity, hypertension, hyperglycemia, and dyslipidemia. Although the health benefits of soybean-derived isoflavones are widely known, their beneficial effects on the pathogenesis of metabolic syndrome are incompletely understood. This review aims to describe the association between soybean-derived isoflavone intake and the risk of metabolic syndrome development. We reviewed studies on soy isoflavones, particularly daidzein and genistein, and metabolic syndrome, using PubMed, ScienceDirect, and Web of Science. We describe the pathological characteristics of metabolic syndrome, including those contributing to multiple pathological conditions. Furthermore, we summarize the effects of soybean-derived daidzein and genistein on metabolic syndrome reported in human epidemiological studies and experiments using in vitro and in vivo models. In particular, we emphasize the role of soy isoflavones in metabolic syndrome-induced cardiovascular diseases. In conclusion, this review focuses on the potential of soy isoflavones to prevent metabolic syndrome by influencing the onset of hypertension, hyperglycemia, dyslipidemia, and arteriosclerosis and discusses the anti-inflammatory effects of isoflavones.
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Affiliation(s)
- Kazuo Yamagata
- Department of Food Bioscience & Biotechnology, College of Bioresource Science, Nihon University (UNBS), Fujisawa 282-8510, Japan
| | - Yukio Yamori
- Institute for World Health Development, Mukogawa Women’s University, Nishinomiya 663-8143, Japan;
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37
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Chen YP, Wang M, Blank I, Xu J, Chung HY. Saltiness-Enhancing Peptides Isolated from the Chinese Commercial Fermented Soybean Curds with Potential Applications in Salt Reduction. J Agric Food Chem 2021; 69:10272-10280. [PMID: 34436886 DOI: 10.1021/acs.jafc.1c03431] [Citation(s) in RCA: 22] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/13/2023]
Abstract
Salt is very important for human health and food seasoning. Recently, several peptides isolated from natural food products have been reported exhibiting a salty taste or a saltiness-enhancing function. In this investigation, taste-active peptides occurring in commercial Chinese fermented soybean curd were isolated and identified using ultrafiltration, gel permeation chromatography, ion-exchange chromatography, and nano-LC/Q-TOF MS/MS. The salty taste-enhancing function of the target fractions was confirmed by both a rat taste cell model and/or human sensory evaluation. Four decapeptides were found as taste-active compounds. Among them, peptide E (EDEGEQPRPF) was the most potent saltiness-enhancing peptide: 0.4 mg/mL in 50 mmol/L NaCl solution could increase its salty perception equivalent to the salt level of 63 mmol/L NaCl reference solution. The sequence of the peptide has been found in the α'-subunit of β-conglycinin [Glycine max]. The remaining peptides V (VGPDDDEKSW), DD (DEDEQPRPIP), and DG (DEGEQPRPFP) showed umami and kokumi tastes as well as a weak saltiness-enhancing sensation. These findings suggest that the decapeptide EDEGEQPRPF could be a possible alternative to partially reduce the amount of sodium intake without compromising for saltiness.
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Affiliation(s)
- Yan Ping Chen
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
- Food and Nutritional Sciences Programme, School of Life Sciences, The Chinese University of Hong Kong, Hong Kong SAR, China
| | - Mengni Wang
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Imre Blank
- Zhejiang Yiming Food Co, LTD, Jiuting Center, Huting North Street No.199, Shanghai 201600, China
| | - Jiaojiao Xu
- Food and Nutritional Sciences Programme, School of Life Sciences, The Chinese University of Hong Kong, Hong Kong SAR, China
- Department of Physiology, Johns Hopkins University School of Medicine, Baltimore, Maryland 21205, United States
| | - Hau Yin Chung
- Food and Nutritional Sciences Programme, School of Life Sciences, The Chinese University of Hong Kong, Hong Kong SAR, China
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Ohta K, Hiraki S, Miyanabe M, Ueki T, Manabe Y, Sugawara T. Dietary Ceramide Prepared from Soy Sauce Lees Improves Skin Barrier Function in Hairless Mice. J Oleo Sci 2021; 70:1325-1334. [PMID: 34373410 DOI: 10.5650/jos.ess21128] [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] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Dietary sphingolipids such as glucosylceramide and sphingomyelin are known to improve the skin barrier function of damaged skin. In this study, we focused on free-ceramide prepared from soy sauce lees, which is a byproduct of soy sauce production. The effects of dietary soy sauce lees ceramide on the skin of normal mice were evaluated and compared with those of dietary maize glucosylceramide. We found that transepidermal water loss value was significantly suppressed by dietary supplementation with soy sauce lees ceramide as effectively as or more effectively than maize glucosylceramide. Although the content of total and each subclass of ceramide in the epidermis was not significantly altered by dietary sphingolipids, that of 12 types of ceramide molecules, which were not present in dietary sources, was significantly increased upon ingestion of maize glucosylceramide and showed a tendency to increase with soy sauce lees ceramide intake. In addition, the mRNA expression of ceramide synthase 4 and involucrin in the skin was downregulated by sphingolipids. This study, for the first time, demonstrated that dietary soy sauce lees ceramide enhances skin barrier function in normal hairless mice, although further studies are needed to clarify the molecular mechanism.
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Affiliation(s)
- Kazushi Ohta
- Division of Applied Biosciences, Graduate School of Agriculture, Kyoto University
| | | | | | | | - Yuki Manabe
- Division of Applied Biosciences, Graduate School of Agriculture, Kyoto University
| | - Tatsuya Sugawara
- Division of Applied Biosciences, Graduate School of Agriculture, Kyoto University
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Gupta S, Chen WN. A metabolomics approach to evaluate post-fermentation enhancement of daidzein and genistein in a green okara extract. J Sci Food Agric 2021; 101:5124-5131. [PMID: 33608899 DOI: 10.1002/jsfa.11158] [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] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/19/2020] [Revised: 01/15/2021] [Accepted: 02/19/2021] [Indexed: 06/12/2023]
Abstract
BACKGROUND Okara is a major agri-industrial by-product of the tofu and soymilk industries. Employing food-wastes as substrates for the green production of natural functional compounds is a recent trend that addresses the dual concepts of sustainable production and a zero-waste ecosystem. RESULTS Extracts of unfermented okara and okara fermented with Rhizopus oligosporus were obtained using ethanol as extraction solvent, coupled with ultrasound sonication for enhanced extraction. Fermented extracts yielded significantly better results for total phenolic content (TPC) and total flavonoid content (TFC) than unfermented extracts. A qualitative liquid chromatography quadrupole time-of-flight mass spectrometry (LC-QTOF-MS) analysis revealed a shift from glucoside forms to respective aglycone forms of the detected isoflavones, post-fermentation. Since the aglycone forms have been associated with numerous health benefits, a quantitative high-performance liquid chromatography (HPLC) analysis was performed. Fermented okara extracts had daidzein and genistein concentrations of 11.782 ± 0.325 μg mL-1 and 10.125 ± 1.028 μg mL-1 , as opposed to that of 6.7 ± 2.42 μg mL-1 and 4.55 ± 0.316 μg mL-1 in raw okara extracts, respectively. Lastly, the detected isoflavones were mapped to their metabolic pathways, to understand the biochemical reactions triggered during the fermentation process. CONCLUSION Fermented okara may be implemented as a sustainable solution for production of natural bioactive isoflavonoids genistein and daidzein. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Sulagna Gupta
- Interdisciplinary Graduate School, Nanyang Technological University, Singapore, Singapore
- Residues and Resource Reclamation Centre, Nanyang Environment & Water Research Institute, Nanyang Technological University, Singapore, Singapore
| | - Wei Ning Chen
- School of Chemical and Biomedical Engineering, Nanyang Technological University, Singapore, Singapore
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Hu M, Dong J, Tan G, Li X, Zheng Z, Li M. Metagenomic insights into the bacteria responsible for producing biogenic amines in sufu. Food Microbiol 2021; 98:103762. [PMID: 33875200 DOI: 10.1016/j.fm.2021.103762] [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] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/03/2020] [Revised: 12/25/2020] [Accepted: 02/07/2021] [Indexed: 11/29/2022]
Abstract
Harmful levels of biogenic amines (BAs) are frequently identified in sufu. The microorganisms and mechanisms responsible for BA production in sufu, however, are not well documented. In this study, sufu samples were randomly obtained from various regions of China. Putrescine, tyramine, and histamine were quantitated as the most abundant BAs. According to the metagenome sequencing, the abundances and diversities of genes encoding the critical enzymes in BA production were acquired. The results showed that genes encoding arginine-, ornithine-, tryptophan-, and histidine decarboxylases were the predominant amino acid decarboxylase genes. Furthermore, 34 metagenome-assembled genomes (MAGs) were generated, of which 23 encoded at least one gene involved in BA production. Genetic analysis of MAGs indicated genera affiliated with Enterococcus, Lactobacillus-related, and Lactococcus were the major histamine-synthesizing bacteria, and tyrosine may be utilized by Bacillus, Chryseobacterium, Kurthia, Lysinibacillus, Macrococcus, and Streptococcus to product tyramine. The critical species involved in two putrescine-producing pathways were also explored. In the ornithine decarboxylase pathway, Lactobacillus-related and Veillonella were predicted to be the main performers, whereas Sphingobacterium and unclassified Flavobacteriaceae were the dominant executors in the agmatine deiminase pathway. The present study not only explained the BAs formation mechanism in sufu but also identified specific bacteria used to control BAs in fermented soybean products.
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Affiliation(s)
- Min Hu
- School of Material Science and Food Engineering, University of Electronic Science and Technology of China, Zhongshan Institute, Zhongshan, 528402, China; Guangdong Key Laboratory of Integrated Agro-environmental Pollution Control and Management, Institute of Eco-environmental and Soil Sciences, Guangdong Academy of Sciences, Guangzhou, 510650, China; National-Regional Joint Engineering Research Center for Soil Pollution Control and Remediation in South China, Guangzhou, 510650, China.
| | - Jun Dong
- School of Material Science and Food Engineering, University of Electronic Science and Technology of China, Zhongshan Institute, Zhongshan, 528402, China
| | - Guiliang Tan
- School of Material Science and Food Engineering, University of Electronic Science and Technology of China, Zhongshan Institute, Zhongshan, 528402, China.
| | - Xueyan Li
- School of Material Science and Food Engineering, University of Electronic Science and Technology of China, Zhongshan Institute, Zhongshan, 528402, China
| | - Ziyi Zheng
- School of Material Science and Food Engineering, University of Electronic Science and Technology of China, Zhongshan Institute, Zhongshan, 528402, China
| | - Mei Li
- School of Material Science and Food Engineering, University of Electronic Science and Technology of China, Zhongshan Institute, Zhongshan, 528402, China
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Abstract
The content of protein, moisture content and essential amino acids in conventional and genetically modified soybean grain and selected soybean products (soybean pâté, soybean drink, soybean dessert, tofu) was analyzed in this paper. The following comparative analysis of these products has not yet been carried out. No differences were observed in the amino acid profiles of soybeans and soybean products. The presence of essential amino acids was confirmed except for tryptophan. Its absence, however, may be due not to its absence in the raw material, but to its decomposition as a result of the acid hydrolysis of the sample occurring during its preparation for amino acid determination. Regardless of the type of soybean grain, the content of protein, moisture content and essential amino acids was similar (statistically insignificant difference). Thus, the type of raw material did not determine these parameters. There was a significant imbalance in the quantitative composition of essential amino acids in individual soybean products. Only statistically significant variation was found in genetically modified and conventional soybean pâté. Moreover, in each soy product their amount was lower irrespective of the raw material from which they were manufactured. Therefore, the authors indicate the necessity of enriching soybean products with complete protein to increase their nutritional value.
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Affiliation(s)
- Wanda Kudełka
- Department of Quality Food Products, Cracov University of Economics, 31-510 Cracow, Poland;
| | - Małgorzata Kowalska
- Department of Management and Product Quality, Faculty of Chemical Engineering and Commodity Science, Kazimierz Pulaski University of Technology and Humanities, 26-600 Radom, Poland
| | - Marzena Popis
- Department of Quality Food Products, Cracov University of Economics, 31-510 Cracow, Poland;
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Li YC, Rao JW, Meng FB, Wang ZW, Liu DY, Yu H. Combination of mutagenesis and adaptive evolution to engineer salt-tolerant and aroma-producing yeast for soy sauce fermentation. J Sci Food Agric 2021; 101:4288-4297. [PMID: 33417246 DOI: 10.1002/jsfa.11068] [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] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/08/2020] [Revised: 12/13/2020] [Accepted: 01/08/2021] [Indexed: 06/12/2023]
Abstract
BACKGROUND The moromi fermentation of high-salt liquid-state fermentation (HLF) soy sauce is usually performed in high-brine solution (17-20%, w/w), which decreases the metabolic activity of aroma-producing yeast. To enhance the soy sauce flavors, increasing the salt tolerance of aroma-producing yeasts is very important for HLF soy sauce fermentation. RESULTS In the present study, atmospheric and room-temperature plasma (ARTP) was first used to mutate the aroma-producing yeast Wickerhamomyces anomalus, and the salt tolerant strains were obtained by selection of synthetic medium with a sodium chloride concentration of 18% (w/w). Furthermore, adaptive laboratory evolution (ALE) was used to improve the salt tolerance of the mutant strains. The results obtained indicated that the combination use of ARTP and ALE markedly increased the NaCl tolerance of the yeast by increasing the cellular accumulation of K+ and removal of cytosolic Na+ , in addition to promoting the production of glycerin and strengthening the integrity of the cell membrane and cell wall. In soy sauce fermentation, the engineered strains improved the physicochemical parameters of HLF soy sauce compared to those produced by the wild-type strain, and the engineered strains also increased the alcohol, acid and aldehyde production, and enriched the types of esters in the soy sauce. CONCLUSION The results of the present study indicated that the combination of ARTP mutagenesis and ALE significantly improved the salt tolerance of the aroma-producing yeast, and also enhanced the production of volatiles of HLF soy sauce. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Yun-Cheng Li
- School of Food and Biological Engineering, Chengdu University, Chengdu, China
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Chengdu, China
| | - Jia-Wei Rao
- School of Food and Biological Engineering, Chengdu University, Chengdu, China
| | - Fan-Bing Meng
- School of Food and Biological Engineering, Chengdu University, Chengdu, China
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Chengdu, China
| | - Zhong-Wei Wang
- School of Food and Biological Engineering, Chengdu University, Chengdu, China
| | - Da-Yu Liu
- School of Food and Biological Engineering, Chengdu University, Chengdu, China
| | - Hua Yu
- School of Food and Biological Engineering, Chengdu University, Chengdu, China
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Allwood JG, Wakeling LT, Bean DC. Fermentation and the microbial community of Japanese koji and miso: A review. J Food Sci 2021; 86:2194-2207. [PMID: 34056716 DOI: 10.1111/1750-3841.15773] [Citation(s) in RCA: 23] [Impact Index Per Article: 7.7] [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: 10/29/2020] [Revised: 04/12/2021] [Accepted: 04/14/2021] [Indexed: 12/26/2022]
Abstract
Miso is a well-known traditional Japanese fermented food, with a characteristic savory flavor and aroma, known predominately as the seasoning in miso soup. Miso production involves a two-stage fermentation, where first a mold, such as Aspergillus oryzae, is inoculated onto a substrate to make koji. A subsequent fermentation, this time by bacteria and yeast, occurs when the koji is added to a salt and soybean mash, with the miso left to ferment for up to 2 years. The microbial community of miso is considered essential to the development of the unique taste, texture, and nutritional profile of miso. Despite the importance of microorganisms in the production of miso, very little research has been undertaken to characterize and describe the microbial process. In this review, we provide an overview of the two-stage fermentation process, describe what is currently known about the microbial communities involved and consider any potential health benefits associated with the consumption of miso, along with food safety concerns. As the popularity of miso continues to expand globally and is produced under new environmental conditions, understanding the microbiological processes involved will assist to ensure that global production of miso is safe as well as delicious.
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Affiliation(s)
- Joanne G Allwood
- School of Science, Psychology and Sport, Federation University Australia, Mount Helen Campus, Ballarat, Victoria, Australia
| | - Lara T Wakeling
- School of Science, Psychology and Sport, Federation University Australia, Mount Helen Campus, Ballarat, Victoria, Australia
| | - David C Bean
- School of Science, Psychology and Sport, Federation University Australia, Mount Helen Campus, Ballarat, Victoria, Australia
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Yang Y, Wang B, Fu Y, Shi YG, Chen FL, Guan HN, Liu LL, Zhang CY, Zhu PY, Liu Y, Zhang N. HS-GC-IMS with PCA to analyze volatile flavor compounds across different production stages of fermented soybean whey tofu. Food Chem 2021; 346:128880. [PMID: 33418415 DOI: 10.1016/j.foodchem.2020.128880] [Citation(s) in RCA: 71] [Impact Index Per Article: 23.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2020] [Revised: 10/20/2020] [Accepted: 12/13/2020] [Indexed: 11/25/2022]
Abstract
The variations in flavor substances across the different stages of fermented soybean whey tofu (FSWT) production were analyzed by headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) combined with principal component analysis (PCA). The results revealed 24 representative flavor compounds in the samples across all production stages. After heating, the signal intensity of hexanal, 1-octen-3-ol, heptanal, and (E)-2-hexenol, which are unpleasant flavor substances found in raw soymilk, weakened, whereas those of some aroma substances increased. Furthermore, fermented flavor compounds, namely, 2-heptanone, 2-pentylfuran, pentanal, and 2,3-butanedione, were produced after the addition of fermented soybean whey as a coagulant. A PCA based on the signal intensity of the detected volatile compounds revealed effective differentiation of samples from different stages into comparatively independent spaces. These results showed that the flavor fingerprints of the samples from different stages of FSWT production can be successfully built using HS-GC-IMS and PCA based on the detected volatile compounds.
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Affiliation(s)
- Yang Yang
- College of Food Engineering, Harbin University of Commerce, Harbin 150076, China
| | - Bing Wang
- College of Food Engineering, Harbin University of Commerce, Harbin 150076, China
| | - Yu Fu
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Yan-Guo Shi
- College of Food Engineering, Harbin University of Commerce, Harbin 150076, China
| | - Feng-Lian Chen
- College of Food Engineering, Harbin University of Commerce, Harbin 150076, China
| | - Hua-Nan Guan
- College of Food Engineering, Harbin University of Commerce, Harbin 150076, China
| | - Lin-Lin Liu
- College of Food Engineering, Harbin University of Commerce, Harbin 150076, China
| | - Chun-Yan Zhang
- Shandong Hanon Scientific Instruments Co., Ltd, Shandong 251500, China
| | - Peng-Yu Zhu
- College of Food Engineering, Harbin University of Commerce, Harbin 150076, China
| | - Ying Liu
- College of Food Engineering, Harbin University of Commerce, Harbin 150076, China
| | - Na Zhang
- College of Food Engineering, Harbin University of Commerce, Harbin 150076, China.
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Gonzalez de Mejia E, Castañeda-Reyes ED, Mojica L, Dia V, Wang H, Wang T, Johnson LA. Potential Health Benefits Associated with Lunasin Concentration in Dietary Supplements and Lunasin-Enriched Soy Extract. Nutrients 2021; 13:1618. [PMID: 34065911 PMCID: PMC8150303 DOI: 10.3390/nu13051618] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [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: 04/20/2021] [Revised: 05/06/2021] [Accepted: 05/07/2021] [Indexed: 12/22/2022] Open
Abstract
Lunasin has demonstrated antioxidative, anti-inflammatory, and chemopreventive properties. The objectives were to evaluate the concentration of lunasin in different lunasin-based commercial dietary supplements, to produce a lunasin-enriched soy extract (LESE) using a two-step pilot-plant-based ultrafiltration process, and to evaluate their biological potential in vitro. LESE was produced using 30 and 1 kDa membranes in a custom-made ultrafiltration skid. Lunasin was quantified in eight products and LESE. Lunasin concentrations of the lunasin-based products ranged from 9.2 ± 0.6 to 25.7 ± 1.1 mg lunasin/g protein. The LESE extract contained 58.2 mg lunasin/g protein, up to 6.3-fold higher lunasin enrichment than lunasin-based dietary supplements. Antioxidant capacity ranged from 121.5 mmol Trolox equivalents (TE)/g in Now® Kids to 354.4 mmol TE/g in LESE. Histone acetyltransferase (HAT) inhibition ranged from 5.3% on Soy Sentials® to 38.3% on synthetic lunasin. ORAC and lunasin concentrations were positively correlated, and HAT and lunasin concentrations were negatively correlated (p < 0.05). Melanoma B16-F10 and A375 cells treated with lunasin showed dose-dependent inhibitory potential (IC50 equivalent to 330 and 370 μM lunasin, respectively). Lunasin showed protein kinase B expression (57 ± 14%) compared to the control (100%) in B16-F10. Lunasin concentration found in commercial products and lunasin-enriched soy extract could exert benefits to consumers.
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Affiliation(s)
- Elvira Gonzalez de Mejia
- Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, Urbana, IL 61801, USA; (E.D.C.-R.); (L.M.); (V.D.)
| | - Erick Damian Castañeda-Reyes
- Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, Urbana, IL 61801, USA; (E.D.C.-R.); (L.M.); (V.D.)
| | - Luis Mojica
- Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, Urbana, IL 61801, USA; (E.D.C.-R.); (L.M.); (V.D.)
- Tecnología Alimentaria, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, A. C., CIATEJ, Guadalajara 44270, Mexico
| | - Vermont Dia
- Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, Urbana, IL 61801, USA; (E.D.C.-R.); (L.M.); (V.D.)
| | - Hui Wang
- Center for Crops Utilization Research, Iowa State University, Ames, IA 50011, USA; (H.W.); (T.W.); (L.A.J.)
| | - Toni Wang
- Center for Crops Utilization Research, Iowa State University, Ames, IA 50011, USA; (H.W.); (T.W.); (L.A.J.)
| | - Lawrence A. Johnson
- Center for Crops Utilization Research, Iowa State University, Ames, IA 50011, USA; (H.W.); (T.W.); (L.A.J.)
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Zhao G, Li J, Zheng F, Yao Y. The fermentation properties and microbial diversity of soy sauce fermented by germinated soybean. J Sci Food Agric 2021; 101:2920-2929. [PMID: 33159694 DOI: 10.1002/jsfa.10924] [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] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/26/2020] [Revised: 10/21/2020] [Accepted: 11/07/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND The quality of commercial soy sauce is variable at present. Technical work is needed to improve the quality and flavor of soy sauce, especially in China. Material is a factor for influencing soy sauce characters in fermentation. RESULTS Germinated soybean sauce (fermented by germinated soybean) had a gamma aminobutyric acid (GABA) concentration of 6.83 μg mL-1 , whereas a control (a soy sauce fermented by soybean) had a GABA concentration of less than 2.42 μg mL-1 . Germinated soybean sauce also contained significantly higher levels of isoflavones, total polyphenol, and amino acid nitrogen than the control soy sauce. Microbial diversity results showed that Bacillus was the dominant bacteria in germinated soy sauce compared with the control. Aldehydes, alcohols, esters, and phenols were the major flavor components of germinated soybean sauce. CONCLUSION A soy sauce with high levels of GABA, isoflavones, and total polyphenol was developed using germinated soybean. Stenotrophomonas, the typical pathogen found in the control, was reduced dramatically and replaced by Bacillus during fermentation with the germinated soybean. The germinated soybean sauce exhibited a better aroma and taste than the control. Soy sauce fermented by soybeans that germinated for 48 h exhibited greater advantages than soy sauce that germinated for 24 and 72 h. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Guozhong Zhao
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University (BTBU), Beijing, China
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology, Tianjin, China
| | - Jingjing Li
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University (BTBU), Beijing, China
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology, Tianjin, China
| | - Fuping Zheng
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University (BTBU), Beijing, China
| | - Yunping Yao
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology, Tianjin, China
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Santos R, Mansidão A, Mota M, Raymundo A, Prista C. Development and physicochemical characterization of a new grass pea (Lathyrus sativus L.) miso. J Sci Food Agric 2021; 101:2227-2234. [PMID: 33006382 DOI: 10.1002/jsfa.10842] [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] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/24/2020] [Revised: 09/23/2020] [Accepted: 10/02/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND Western consumers interest in Eastern fermented foods has been growing, due to their nutritional and healthy properties. In this study, new sweet misos and salty misos were produced using grass pea (Lathyrus sativus L.) - traditional Portuguese legume from local producers - to promote its consumption and preservation. The evolution of the new misos was evaluated in comparison to traditional miso (made from soybean), through analysis of the chemical composition, colour, texture and linear viscoelastic behaviour. RESULTS Throughout the fermentation process, the ascorbic acid and phenolic compounds content - with important nutritional value - increased in all misos, mainly in misos produced using grass pea, besides, grass pea sweet miso presented the fastest evolution and darkest colour. The texture parameters (firmness and adhesiveness) of misos decreased over time: grass pea sweet miso showed the highest firmness reduction (51.63 N to 6.52 N) and soybean sweet miso the highest adhesiveness reduction (27.76 N to 3.11 N). Viscoelastic moduli also decreased, reflecting a reduction in the degree of internal structuring for all misos. However, grass pea misos presented more structured internal systems with faster maturation kinetics than soybean misos, for which stabilization started earlier. CONCLUSION Two innovative misos were developed from grass pea. After 4 months, the texture parameters and viscoelastic moduli for grass pea misos, were similar to the control misos made from soybean, showing that grass pea can be used as a raw material to produce a sustainable miso with potentially healthy properties. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Rafaela Santos
- LEAF (Linking Landscape Environment Agriculture and Food) Research Centre, Instituto Superior de Agronomia, Universidade de Lisboa, Lisbon, Portugal
| | - Ana Mansidão
- LEAF (Linking Landscape Environment Agriculture and Food) Research Centre, Instituto Superior de Agronomia, Universidade de Lisboa, Lisbon, Portugal
| | - Mariana Mota
- LEAF (Linking Landscape Environment Agriculture and Food) Research Centre, Instituto Superior de Agronomia, Universidade de Lisboa, Lisbon, Portugal
| | - Anabela Raymundo
- LEAF (Linking Landscape Environment Agriculture and Food) Research Centre, Instituto Superior de Agronomia, Universidade de Lisboa, Lisbon, Portugal
| | - Catarina Prista
- LEAF (Linking Landscape Environment Agriculture and Food) Research Centre, Instituto Superior de Agronomia, Universidade de Lisboa, Lisbon, Portugal
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Lu Y, Ding H, Jiang X, Zhang H, Ma A, Hu Y, Li Z. Effects of the extract from peanut meal fermented with Bacillus natto and Monascus on lipid metabolism and intestinal barrier function of hyperlipidemic mice. J Sci Food Agric 2021; 101:2561-2569. [PMID: 33063356 DOI: 10.1002/jsfa.10884] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/14/2020] [Revised: 09/03/2020] [Accepted: 10/15/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND Hyperlipidemia is one of the metabolic disorders that poses a great threat to human health. This study is aimed at investigating the potential hypolipidemic properties of extract from peanut meal fermented with Bacillus natto and Monascus in mice fed with a high-fat diet. Herein, 60 male C57BL/6J mice were randomly divided into six groups: four control groups, comprised of a normal group, a model (M) group, a positive control group (atorvastatin 10 mg kg-1 ), and a nonfermented peanut meal extract group (150 mg kg-1 ), and two experimental groups, comprised of a fermented peanut meal extract low-dose group (50 mg kg-1 ) and a fermented peanut meal extract high-dose group (FH, 150 mg kg-1 ). RESULTS Body weight (P = 0.001) and levels of serum total cholesterol (P = 0.007), triacylglycerol (P = 0.040), low-density lipoprotein cholesterol (P < 0.001), and leptin (P < 0.001) were remarkably decreased in the FH group, whereas the serum high-density lipoprotein cholesterol levels were increased (P < 0.001) by 78.3% compared with the M group. Ileum tissue stained with hematoxylin and eosin showed that the ileal villus detachments in mice were improved, and the villus height was increased by supplementation with extract from fermented peanut meal. Moreover, the expressions of intestinal ZO-1 (P = 0.003) and occludin (P = 0.013) were elevated in the FH group, compared with the M group. CONCLUSION Extract of peanut meal fermented by B. natto and Monascus can effectively improve hyperlipidemia caused by a high-fat diet in mice, via regulating leptin and blood lipid levels, and protect the intestinal mucosal barrier, which provides evidence for its anti-hyperlipidemia effects and is a research basis for potential industrial development. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Yaqian Lu
- School of Public Health, Medical College, Qingdao University, Qingdao, China
- Institute of Biomedical Engineering, College of Life Sciences, Qingdao University, Qingdao, China
| | - Haoyue Ding
- School of Public Health, Medical College, Qingdao University, Qingdao, China
| | - Xiaoyang Jiang
- School of Public Health, Medical College, Qingdao University, Qingdao, China
| | - Huiwen Zhang
- School of Public Health, Medical College, Qingdao University, Qingdao, China
| | - Aiguo Ma
- School of Public Health, Medical College, Qingdao University, Qingdao, China
| | - Yingfen Hu
- Institute of Biomedical Engineering, College of Life Sciences, Qingdao University, Qingdao, China
| | - Zichao Li
- Institute of Biomedical Engineering, College of Life Sciences, Qingdao University, Qingdao, China
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Abstract
There is a growing global need to shift from animal- towards plant-based diets. The main motivations are environmental/sustainability-, human health- and animal welfare concerns. The aim is to replace traditional animal-based food with various alternatives, predominantly plant-based analogs. The elevated consumption of fish and seafood, leads to negative impacts on the ecosystem, due to dwindling biodiversity, environmental damage and fish diseases related to large-scale marine farming, and increased intake of toxic substances, particularly heavy metals, which accumulate in fish due to water pollution. While these facts lead to increased awareness and rising dietary shifts towards vegetarian and vegan lifestyles, still the majority of seafood consumers seek traditional products. This encourages the development of plant-based analogs for fish and seafood, mimicking the texture and sensorial properties of fish-meat, seafood, or processed fish products. Mimicking the internal structure and texture of fish or seafood requires simulating their nanometric fibrous-gel structure. Common techniques of structuring plant-based proteins into such textures include hydrospinning, electrospinning, extrusion, and 3D printing. The conditions required in each technique, the physicochemical and functional properties of the proteins, along with the use of other non-protein functional ingredients are reviewed. Trends and possible future developments are discussed.
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Affiliation(s)
| | - Yoav D. Livney
- Faculty of Biotechnology and Food Engineering, Technion—Israel Institute of Technology, Haifa 3200003, Israel;
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50
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Xia A, Zhang Y, Zhao L, Qin P. Simultaneous, Rapid and Nondestructive Determination of Moisture, Fat Content and Storage Time in Leisure Dried Tofu Using LF-NMR. ANAL SCI 2021; 37:301-307. [PMID: 32893250 DOI: 10.2116/analsci.20p223] [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] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2020] [Accepted: 08/26/2020] [Indexed: 08/09/2023]
Abstract
Leisure dried tofu is a kind of small packaged food which is popular with consumers in China. However, during the storage of leisure dried tofu, moisture and fat may be lost and deteriorate. For their own benefit, bad business operators might forge or mark the production date and shelf life. Therefore, it is necessary to explore a method to determine simultaneously the moisture, fat content, and storage time of leisure dried tofu. Samples were measured for obtaining transverse relaxation data by using low-field nuclear magnetic resonance (LF-NMR) spectrometer. The experimental data were analyzed and modeled by methods including partial least squares (PLS) or back-propagation artificial neural network (BP-ANN). The results show that the models can be used to predict the moisture, fat content, and storage time rapidly, nondestructively, accurately, and simultaneously. Furthermore, in order to explore the changes of nutrients in leisure dried tofu with the storage time, the storage dynamics of moisture and fat was considered by a using corresponding calibration model.
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Affiliation(s)
- Alin Xia
- College of Food and Chemical Engineering, Shaoyang University, Shaoyang, 422000, China.
| | - Yu Zhang
- College of Food and Chemical Engineering, Shaoyang University, Shaoyang, 422000, China
| | - Liangzhong Zhao
- College of Food and Chemical Engineering, Shaoyang University, Shaoyang, 422000, China
| | - Pan Qin
- Sichuan Yijie Technology Co., Ltd, 36 Chadianzi West Street, Jinniu District, Chengdu, 610036, China
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