Pub Date : 2022-07-03DOI: 10.1080/08905436.2022.2093216
Shi-Yie Tan, Y. How, P. Siak, L. Pui, L. L. In
ABSTRACT Milk is a common carrier for live cultures due to its abundant nutrients. Accumulating evidence has shown the efficacy of live culture as a vector to deliver drugs. This study aimed to develop recombinant Lactococcus lactis NZ9000-fermented milk expressing KRAS-139A-TTD mimotope. The fermentation conditions were optimized with inoculum concentration (6.4, 7, 8 log10 CFU/mL), temperature (22–25, 30, 37°C), and time (3, 16, 24, 48 h). The optimized L. lactis-fermented milk (8 log10 CFU/mL inoculum, 48 h, and 30°C) had a viability of 9.79 log10 CFU/mL, pH 5.16, and 0.54% titratable acidity. There was an absence of post-acidification and syneresis, with a 17.3% viability reduction after 26 days of storage at 4°C. Furthermore, the KRAS peptides expression in fermented milk after 10 days of storage was detected through SDS-PAGE. This showed that L. lactis NZ9000-fermented milk has the potential as KRAS positive therapeutic or prophylactic functional drink.
{"title":"Development of therapeutic or prophylactic recombinant Lactococcus lactis NZ9000-fermented milk with KRAS mimotope","authors":"Shi-Yie Tan, Y. How, P. Siak, L. Pui, L. L. In","doi":"10.1080/08905436.2022.2093216","DOIUrl":"https://doi.org/10.1080/08905436.2022.2093216","url":null,"abstract":"ABSTRACT Milk is a common carrier for live cultures due to its abundant nutrients. Accumulating evidence has shown the efficacy of live culture as a vector to deliver drugs. This study aimed to develop recombinant Lactococcus lactis NZ9000-fermented milk expressing KRAS-139A-TTD mimotope. The fermentation conditions were optimized with inoculum concentration (6.4, 7, 8 log10 CFU/mL), temperature (22–25, 30, 37°C), and time (3, 16, 24, 48 h). The optimized L. lactis-fermented milk (8 log10 CFU/mL inoculum, 48 h, and 30°C) had a viability of 9.79 log10 CFU/mL, pH 5.16, and 0.54% titratable acidity. There was an absence of post-acidification and syneresis, with a 17.3% viability reduction after 26 days of storage at 4°C. Furthermore, the KRAS peptides expression in fermented milk after 10 days of storage was detected through SDS-PAGE. This showed that L. lactis NZ9000-fermented milk has the potential as KRAS positive therapeutic or prophylactic functional drink.","PeriodicalId":12347,"journal":{"name":"Food Biotechnology","volume":"36 1","pages":"283 - 302"},"PeriodicalIF":1.8,"publicationDate":"2022-07-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48937624","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-07-03DOI: 10.1080/08905436.2022.2091592
Mingzhe Wang, Wanyi Zhou, Ying Yang, Jianrong Xing, Yuqing Lin
ABSTRACT Producing dietary fiber products containing soluble dietary fiber (SDF) content higher than 30% that is both physiologically beneficial and nutritionally balanced is challenging. A filamentous fungus from moldy citrus fruit was previously isolated and identified as Penicillium sp. Cis16 whose fermentation broth confirmed to have no acute toxicity in this study. Initial experiments showed that the isolate yielded higher SDF and total dietary fiber (TDF) than that of Trichoderma viride (P < .01), a fungus commonly used to decompose plant fiber, indicating that the strain can be used to ferment citrus dregs producing SDF. Optimal fermentation conditions for the isolate were determined and comprised of solid seed amplification mode, 2:1 ratio of peels to pomace, fermentation temperature of 28°C, and fermentation time of 3 days. The SDF yields improved from 6.77% to 36.56%. These results demonstrated that Penicillium sp. Cis16 fermentation was good to produce balanced dietary fiber containing higher SDF levels.
{"title":"Penicillium sp. Cis16 improves soluble dietary fiber content in citrus dregs fermentation","authors":"Mingzhe Wang, Wanyi Zhou, Ying Yang, Jianrong Xing, Yuqing Lin","doi":"10.1080/08905436.2022.2091592","DOIUrl":"https://doi.org/10.1080/08905436.2022.2091592","url":null,"abstract":"ABSTRACT Producing dietary fiber products containing soluble dietary fiber (SDF) content higher than 30% that is both physiologically beneficial and nutritionally balanced is challenging. A filamentous fungus from moldy citrus fruit was previously isolated and identified as Penicillium sp. Cis16 whose fermentation broth confirmed to have no acute toxicity in this study. Initial experiments showed that the isolate yielded higher SDF and total dietary fiber (TDF) than that of Trichoderma viride (P < .01), a fungus commonly used to decompose plant fiber, indicating that the strain can be used to ferment citrus dregs producing SDF. Optimal fermentation conditions for the isolate were determined and comprised of solid seed amplification mode, 2:1 ratio of peels to pomace, fermentation temperature of 28°C, and fermentation time of 3 days. The SDF yields improved from 6.77% to 36.56%. These results demonstrated that Penicillium sp. Cis16 fermentation was good to produce balanced dietary fiber containing higher SDF levels.","PeriodicalId":12347,"journal":{"name":"Food Biotechnology","volume":"36 1","pages":"191 - 208"},"PeriodicalIF":1.8,"publicationDate":"2022-07-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49181094","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-07-03DOI: 10.1080/08905436.2022.2092128
M. Bozdemir, T. Gümüş, Deniz Damla Altan Kamer
ABSTRACT Limosilactobacillus fermentum M3F, Levilactobacillus brevis M18F, Leuconostoc citreum M26F, Lactobacillus pentosus M7F, Lactiplantibacillus plantarum M15F, Leuconostoc lactis M31F, Lactococcus lactis M2F, and Lacticaseibacillus paracasei M32F were isolated from Boza samples produced in Turkey. The technological and beneficial features of the bacterial isolates were then evaluated. L. pentosus showed antibacterial activity against all pathogenic bacteria, which included Staphylococcus aureus ATCC 2393, Escherichia coli ATCC 25922, Escherichia coli O157:H7 ATCC 33150, Salmonella Enteritidis ATCC 13076, Vibrio parahaemolyticus ATCC 17802 and Listeria monocytogenes ATCC 7644. L. plantarum was also effective against all pathogens except L. monocytogenes. The resistance of the isolates to 0.3% bile salt was between 102−110% of the viability rate after 4h. The highest hydrophobicity was found in L. plantarum (90.99%), L. brevis (64.23%), L. fermentum (60.57%), and L. pentosus (50.59%). In addition, L. plantarum, L. pentosus, L. fermentum, and L. brevis were viable in a pH range of 2–9.6 and showed an ability to grow in the presence of high NaCl concentrations (10%).
{"title":"Technological and beneficial features of lactic acid bacteria isolated from Boza A cereal-based fermented beverage","authors":"M. Bozdemir, T. Gümüş, Deniz Damla Altan Kamer","doi":"10.1080/08905436.2022.2092128","DOIUrl":"https://doi.org/10.1080/08905436.2022.2092128","url":null,"abstract":"ABSTRACT Limosilactobacillus fermentum M3F, Levilactobacillus brevis M18F, Leuconostoc citreum M26F, Lactobacillus pentosus M7F, Lactiplantibacillus plantarum M15F, Leuconostoc lactis M31F, Lactococcus lactis M2F, and Lacticaseibacillus paracasei M32F were isolated from Boza samples produced in Turkey. The technological and beneficial features of the bacterial isolates were then evaluated. L. pentosus showed antibacterial activity against all pathogenic bacteria, which included Staphylococcus aureus ATCC 2393, Escherichia coli ATCC 25922, Escherichia coli O157:H7 ATCC 33150, Salmonella Enteritidis ATCC 13076, Vibrio parahaemolyticus ATCC 17802 and Listeria monocytogenes ATCC 7644. L. plantarum was also effective against all pathogens except L. monocytogenes. The resistance of the isolates to 0.3% bile salt was between 102−110% of the viability rate after 4h. The highest hydrophobicity was found in L. plantarum (90.99%), L. brevis (64.23%), L. fermentum (60.57%), and L. pentosus (50.59%). In addition, L. plantarum, L. pentosus, L. fermentum, and L. brevis were viable in a pH range of 2–9.6 and showed an ability to grow in the presence of high NaCl concentrations (10%).","PeriodicalId":12347,"journal":{"name":"Food Biotechnology","volume":"36 1","pages":"209 - 233"},"PeriodicalIF":1.8,"publicationDate":"2022-07-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44075531","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-07-03DOI: 10.1080/08905436.2022.2092494
Manoj Kumar, S. Karthika, Nair Anjitha, P. Varalakshmi, B. Ashokkumar
ABSTRACT Lactic acid bacteria (LAB) have gained much attention recently due to their probiotic attributes with anti-ACE and anti-glycation potentials targeting management of diabetes. This study was designed to isolate LAB from human milk and to evaluate their potential for inhibitory activities on ACE and AGEs formation using in vitro assay models. Among 12 LAB isolates, many strains exhibited strong probiotic attributes including tolerance to low pH, high salt, gastric, and intestinal juices with higher cell adhesion. Further, cell-free extracts of LAB tested for in vitro anti-ACE and anti-AGEs activities evidenced Lacticaseibacillus casei MKU1, Lacticaseibacillus paracasei MKU2, Lactiplantibacillus pentosus MKU3, L. paracasei MKU7, L. delbrueckii GERU3 and Lactobacillus delbrueckii MKU10 as strong ACE and AGEs inhibitors. Subsequently, Principal Component Analysis showed a positive correlation with anti-ACE (p ≤ .01) and anti-glycation (p ≤ .05) activity of LAB. Overall, this study suggests that six Lactobacillus isolates of human milk with superior probiotic attributes looks promising as potential probiotic strains.
{"title":"Screening for probiotic attributes of lactic acid bacteria isolated from human milk and evaluation of their anti-diabetic potentials","authors":"Manoj Kumar, S. Karthika, Nair Anjitha, P. Varalakshmi, B. Ashokkumar","doi":"10.1080/08905436.2022.2092494","DOIUrl":"https://doi.org/10.1080/08905436.2022.2092494","url":null,"abstract":"ABSTRACT Lactic acid bacteria (LAB) have gained much attention recently due to their probiotic attributes with anti-ACE and anti-glycation potentials targeting management of diabetes. This study was designed to isolate LAB from human milk and to evaluate their potential for inhibitory activities on ACE and AGEs formation using in vitro assay models. Among 12 LAB isolates, many strains exhibited strong probiotic attributes including tolerance to low pH, high salt, gastric, and intestinal juices with higher cell adhesion. Further, cell-free extracts of LAB tested for in vitro anti-ACE and anti-AGEs activities evidenced Lacticaseibacillus casei MKU1, Lacticaseibacillus paracasei MKU2, Lactiplantibacillus pentosus MKU3, L. paracasei MKU7, L. delbrueckii GERU3 and Lactobacillus delbrueckii MKU10 as strong ACE and AGEs inhibitors. Subsequently, Principal Component Analysis showed a positive correlation with anti-ACE (p ≤ .01) and anti-glycation (p ≤ .05) activity of LAB. Overall, this study suggests that six Lactobacillus isolates of human milk with superior probiotic attributes looks promising as potential probiotic strains.","PeriodicalId":12347,"journal":{"name":"Food Biotechnology","volume":"36 1","pages":"234 - 265"},"PeriodicalIF":1.8,"publicationDate":"2022-07-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48813821","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
ABSTRACT The phytochemical profiles of fermented barley with Lactiplantibacillus plantarum dy-1 (LFBE) and its antioxidant activity were investigated. Nine components including cinnamaldehyde, homovanillic acid, coumalic acid, quercetin, docosahexaenoic acid methyl ester, gallic acid, cafestol, 6-hydroxycaproic acid, and indole-3-lactic acid were identified by HPLC-MS/MS and evaluated as potential antioxidants in LFBE. DPPH and ABTS scavenging ability, superoxide dismutase (SOD) activity, reactive oxygen species (ROS) level in HepG2 cells, and the cellular antioxidant activity (CAA) were assessed. The results indicated that the nine components showed good radical scavenging capacities, most of them had the abilities of reducing ROS level and promoting SOD activity. In CAA tests, coumalic acid exhibited the highest value (11.51 μmol of QE/100 g), while gallic acid showed the lowest value (3.47 μmol of QE/100 g), which was not consistent with the trend of other evaluations. This study provided a basis for understanding the effects of fermentation on bioactivity of barley.
{"title":"Phytochemical profiles and antioxidant activity of fermented barley with Lactiplantibacillus plantarum dy-1","authors":"Yansheng Zhao, Xuemei Wu, Chao Wu, R. Meng, Yaoguang Gu, Xiang Xiao","doi":"10.1080/08905436.2022.2092871","DOIUrl":"https://doi.org/10.1080/08905436.2022.2092871","url":null,"abstract":"ABSTRACT The phytochemical profiles of fermented barley with Lactiplantibacillus plantarum dy-1 (LFBE) and its antioxidant activity were investigated. Nine components including cinnamaldehyde, homovanillic acid, coumalic acid, quercetin, docosahexaenoic acid methyl ester, gallic acid, cafestol, 6-hydroxycaproic acid, and indole-3-lactic acid were identified by HPLC-MS/MS and evaluated as potential antioxidants in LFBE. DPPH and ABTS scavenging ability, superoxide dismutase (SOD) activity, reactive oxygen species (ROS) level in HepG2 cells, and the cellular antioxidant activity (CAA) were assessed. The results indicated that the nine components showed good radical scavenging capacities, most of them had the abilities of reducing ROS level and promoting SOD activity. In CAA tests, coumalic acid exhibited the highest value (11.51 μmol of QE/100 g), while gallic acid showed the lowest value (3.47 μmol of QE/100 g), which was not consistent with the trend of other evaluations. This study provided a basis for understanding the effects of fermentation on bioactivity of barley.","PeriodicalId":12347,"journal":{"name":"Food Biotechnology","volume":"36 1","pages":"266 - 282"},"PeriodicalIF":1.8,"publicationDate":"2022-07-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46493247","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-04-03DOI: 10.1080/08905436.2022.2054818
Puyu Li, Ning Ju, Shengzhuo Zhang, Yuanyuan Wang, Yulong Luo
ABSTRACT Jiangshui is a traditional spontaneously fermented food in Northwest China; however, there is a lack of relevant documentation of Jiangshui from the Ningxia Hui Autonomous Region (NHAR), which is an important region in Northwest China. This study used the MIDI microbial identification system (MIDI MIS) and found that bacteria accounted for the highest proportion in NHAR Jiangshui and further gram-positive bacteria were higher than gram-negative bacteria. Fungi were the second-largest proportion. Furthermore, Illumina Novaseq sequencing technology was used to examine the bacterial diversity in NHAR Jiangshui. Firmicutes and Proteobacteria were the dominant phyla and Lactobacillus was the dominant genus. Also, there were some opportunistic pathogens in minor proportion. More importantly, the samples from different regions and fermentation time showed insignificant differences in the bacterial community. This study presents a new insight of microbial community structure analysis of fermented foods.
{"title":"Evaluation of microbial diversity of Jiangshui from the Ningxia Hui autonomous region in China","authors":"Puyu Li, Ning Ju, Shengzhuo Zhang, Yuanyuan Wang, Yulong Luo","doi":"10.1080/08905436.2022.2054818","DOIUrl":"https://doi.org/10.1080/08905436.2022.2054818","url":null,"abstract":"ABSTRACT Jiangshui is a traditional spontaneously fermented food in Northwest China; however, there is a lack of relevant documentation of Jiangshui from the Ningxia Hui Autonomous Region (NHAR), which is an important region in Northwest China. This study used the MIDI microbial identification system (MIDI MIS) and found that bacteria accounted for the highest proportion in NHAR Jiangshui and further gram-positive bacteria were higher than gram-negative bacteria. Fungi were the second-largest proportion. Furthermore, Illumina Novaseq sequencing technology was used to examine the bacterial diversity in NHAR Jiangshui. Firmicutes and Proteobacteria were the dominant phyla and Lactobacillus was the dominant genus. Also, there were some opportunistic pathogens in minor proportion. More importantly, the samples from different regions and fermentation time showed insignificant differences in the bacterial community. This study presents a new insight of microbial community structure analysis of fermented foods.","PeriodicalId":12347,"journal":{"name":"Food Biotechnology","volume":"36 1","pages":"173 - 190"},"PeriodicalIF":1.8,"publicationDate":"2022-04-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47086480","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-04-03DOI: 10.1080/08905436.2022.2052311
R. Xu, Yanbo Huang, Yi Hou, Song-Qing Hu
ABSTRACT The aim of this study was preparation of a soybean protein hydrolyzate with thrombin inhibitory activity and isolation, identification, and characterization of the active peptides from the hydrolyzate. In this study, a soybean protein hydrolyzate with the thrombin inhibiting IC50 value of 2.78 mg/mL was prepared under the improved pepsin hydrolysis condition, which exhibited the highest thrombin inhibitory activity in these soybean protein-derived hydrolyzates. A novel nonapeptide FFPDIPKIK with the IC50 value of 2.36 mM was screened from the hydrolyzate by in silico methods. The kinetic studies and molecular docking showed that the nonapeptide adopted a mixed-type mode to inhibit thrombin and bound with thrombin with several hydrogen bonds and hydrophobic interactions. The nonapeptide was partially digested using the in vitro digestion model, and its truncated peptides had comparable thrombin inhibitory activity. The results suggested that soybean protein hydrolyzate could be exploited as a functional food ingredient against coagulation.
{"title":"Isolation and identification of thrombin-inhibiting peptides derived from soybean protein","authors":"R. Xu, Yanbo Huang, Yi Hou, Song-Qing Hu","doi":"10.1080/08905436.2022.2052311","DOIUrl":"https://doi.org/10.1080/08905436.2022.2052311","url":null,"abstract":"ABSTRACT The aim of this study was preparation of a soybean protein hydrolyzate with thrombin inhibitory activity and isolation, identification, and characterization of the active peptides from the hydrolyzate. In this study, a soybean protein hydrolyzate with the thrombin inhibiting IC50 value of 2.78 mg/mL was prepared under the improved pepsin hydrolysis condition, which exhibited the highest thrombin inhibitory activity in these soybean protein-derived hydrolyzates. A novel nonapeptide FFPDIPKIK with the IC50 value of 2.36 mM was screened from the hydrolyzate by in silico methods. The kinetic studies and molecular docking showed that the nonapeptide adopted a mixed-type mode to inhibit thrombin and bound with thrombin with several hydrogen bonds and hydrophobic interactions. The nonapeptide was partially digested using the in vitro digestion model, and its truncated peptides had comparable thrombin inhibitory activity. The results suggested that soybean protein hydrolyzate could be exploited as a functional food ingredient against coagulation.","PeriodicalId":12347,"journal":{"name":"Food Biotechnology","volume":"36 1","pages":"154 - 172"},"PeriodicalIF":1.8,"publicationDate":"2022-04-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47424780","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-04-03DOI: 10.1080/08905436.2022.2028263
Gamze Toydemir
ABSTRACT Cruciferous vegetables and nuts are rich in indole-3-carbinol (I3C) and L-tryptophan (L-Trp), respectively, which can be converted upon ingestion into AhR ligands. Activation of AhR by dietary ligands contributes to unlocking its therapeutic potential in gastrointestinal homeostasis. In this study, some cruciferous vegetables (cabbage (red and white), cauliflower) and nuts (sunflower seed kernel, pistachio, cashew, walnut) were investigated for their effects on AhR- and Nrf2-mediated gene expression by using an in vitro digestion/Caco-2 cell culture model. Nuts induced AhR-pathway in a directly proportional manner with their L-Trp contents (sunflower induced the highest (5.3-fold) CYP1A1 expression). Nuts also showed Nrf2-dependent activities, although L-Trp standard did not. Vegetables activated only AhR-pathway, same with I3C standard, and red cabbage induced the highest CYP1A1 expression (9.6-fold). Results suggested the contribution of L-Trp and I3C in AhR-dependent activities of nuts and vegetables, respectively, although there appeared other bioactives to be identified in overall health aspects of these foods.
{"title":"Screening of the AhR- and Nrf2-linked transcriptional activities of some cruciferous vegetables and nuts in human intestinal epithelial cells as foods containing endogenous AhR ligand precursors","authors":"Gamze Toydemir","doi":"10.1080/08905436.2022.2028263","DOIUrl":"https://doi.org/10.1080/08905436.2022.2028263","url":null,"abstract":"ABSTRACT Cruciferous vegetables and nuts are rich in indole-3-carbinol (I3C) and L-tryptophan (L-Trp), respectively, which can be converted upon ingestion into AhR ligands. Activation of AhR by dietary ligands contributes to unlocking its therapeutic potential in gastrointestinal homeostasis. In this study, some cruciferous vegetables (cabbage (red and white), cauliflower) and nuts (sunflower seed kernel, pistachio, cashew, walnut) were investigated for their effects on AhR- and Nrf2-mediated gene expression by using an in vitro digestion/Caco-2 cell culture model. Nuts induced AhR-pathway in a directly proportional manner with their L-Trp contents (sunflower induced the highest (5.3-fold) CYP1A1 expression). Nuts also showed Nrf2-dependent activities, although L-Trp standard did not. Vegetables activated only AhR-pathway, same with I3C standard, and red cabbage induced the highest CYP1A1 expression (9.6-fold). Results suggested the contribution of L-Trp and I3C in AhR-dependent activities of nuts and vegetables, respectively, although there appeared other bioactives to be identified in overall health aspects of these foods.","PeriodicalId":12347,"journal":{"name":"Food Biotechnology","volume":"36 1","pages":"93 - 112"},"PeriodicalIF":1.8,"publicationDate":"2022-04-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45630727","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-04-03DOI: 10.1080/08905436.2022.2051539
Yang Zhang, Yueyu Gao, M. Wang, Lei Shi, Yuan Liu, Chunxiao Yan, Jinju Wang, Hungwe Justice Meluleki, Weitao Geng, Yanping Wang
ABSTRACT In this study, Lactiplantibacillus plantarum BC299, Lactobacillus delbrueckii subsp. bulgaricus 717 and Streptococcus thermophilus 176 were used as combined starter cultures to produce a fermented soy whey beverage. The results showed that the fermentation of the combined starter cultures increased the content of lactic acid, acetic acid, succinic acid, and malic acid, while decreased the content of citric acid, fumaric acid and propionic acid. Meanwhile, the fermentation also effectively changed the proportion of volatile flavor substances. The higher sensory score of the fermented soy whey also confirmed the flavor improvement effect of the combined starter cultures. In addition, the in vivo results of animal experiments showed that the fermented soy whey could significantly improve the disease activity index (DAI) and colon morphology in dextran sulfate sodium (DSS) induced colitis mice. This study showed that the combined lactic acid bacteria starter cultures had important value-added relevance on the effective reuse of the soy whey by-product.
{"title":"The fermented soy whey produced by a combined lactic acid bacteria starter shows improved flavor and the function in alleviating dextran sulphate sodium induced colitis in mice","authors":"Yang Zhang, Yueyu Gao, M. Wang, Lei Shi, Yuan Liu, Chunxiao Yan, Jinju Wang, Hungwe Justice Meluleki, Weitao Geng, Yanping Wang","doi":"10.1080/08905436.2022.2051539","DOIUrl":"https://doi.org/10.1080/08905436.2022.2051539","url":null,"abstract":"ABSTRACT In this study, Lactiplantibacillus plantarum BC299, Lactobacillus delbrueckii subsp. bulgaricus 717 and Streptococcus thermophilus 176 were used as combined starter cultures to produce a fermented soy whey beverage. The results showed that the fermentation of the combined starter cultures increased the content of lactic acid, acetic acid, succinic acid, and malic acid, while decreased the content of citric acid, fumaric acid and propionic acid. Meanwhile, the fermentation also effectively changed the proportion of volatile flavor substances. The higher sensory score of the fermented soy whey also confirmed the flavor improvement effect of the combined starter cultures. In addition, the in vivo results of animal experiments showed that the fermented soy whey could significantly improve the disease activity index (DAI) and colon morphology in dextran sulfate sodium (DSS) induced colitis mice. This study showed that the combined lactic acid bacteria starter cultures had important value-added relevance on the effective reuse of the soy whey by-product.","PeriodicalId":12347,"journal":{"name":"Food Biotechnology","volume":"36 1","pages":"113 - 132"},"PeriodicalIF":1.8,"publicationDate":"2022-04-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47406269","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-04-03DOI: 10.1080/08905436.2022.2051540
Dongsheng Yang, Yasheng Wang
ABSTRACT Carbon dioxide can affect the growth of beer yeast, the production of acetyl-CoA and the synthesis of esters. Through the analysis of metabolic flux, the influence of CO2 top pressure application on the flow direction of carbon metabolism in beer fermentation and the key sites of its action, especially the flow direction of the substrate acetyl-CoA, were studied. It was found that the CO2 top pressure inhibited the formation of acetyl-CoA and higher alcohols but barely affected the activity of alcohol acetyltransferase (AATase). Carbon dioxide top pressure application increased the permeation of acetic acid to extracellular environments, decreased the flux of carbon metabolism toward acetyl-CoA production, and, finally, reduced the synthesis of total esters in beer. Carbon dioxide top pressure application enhanced the pyruvate carboxylation of oxaloacetic acid nodes, while acetyl-CoA, involved in biosynthesis, including that of fatty acids, was inhibited. Graphical abstract
{"title":"Metabolic flux analysis of the effect of carbon dioxide top pressure on acetyl coenzyme A and ester production by Saccharomyces cerevisiae","authors":"Dongsheng Yang, Yasheng Wang","doi":"10.1080/08905436.2022.2051540","DOIUrl":"https://doi.org/10.1080/08905436.2022.2051540","url":null,"abstract":"ABSTRACT Carbon dioxide can affect the growth of beer yeast, the production of acetyl-CoA and the synthesis of esters. Through the analysis of metabolic flux, the influence of CO2 top pressure application on the flow direction of carbon metabolism in beer fermentation and the key sites of its action, especially the flow direction of the substrate acetyl-CoA, were studied. It was found that the CO2 top pressure inhibited the formation of acetyl-CoA and higher alcohols but barely affected the activity of alcohol acetyltransferase (AATase). Carbon dioxide top pressure application increased the permeation of acetic acid to extracellular environments, decreased the flux of carbon metabolism toward acetyl-CoA production, and, finally, reduced the synthesis of total esters in beer. Carbon dioxide top pressure application enhanced the pyruvate carboxylation of oxaloacetic acid nodes, while acetyl-CoA, involved in biosynthesis, including that of fatty acids, was inhibited. Graphical abstract","PeriodicalId":12347,"journal":{"name":"Food Biotechnology","volume":"36 1","pages":"133 - 153"},"PeriodicalIF":1.8,"publicationDate":"2022-04-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47898905","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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