Pub Date : 2022-01-09DOI: 10.1080/08905436.2021.2006063
Ying Ping Chang, Wei Yik Wee, Kah Wai Wan, Kah Mun Loh, Kok Chang Lee
ABSTRACT
The effects of cellulase treatment on the prebiotic activity and structural properties of by-products from guava (Psidium guajava L.) purée processing was investigated focusing on Refiner (the seed-rich fraction), siever (the peel-rich fraction), and decanter (the pulp-rich fraction). After cellulase treatment, each by-product was separated into ethanolic extract (EEC) and alcohol insoluble fiber (AIF). Cellulase treatment led to the dissolution of the insoluble fiber in all the by-products. Subsequently, the molecular weight distribution and prebiotic activity of the EEC were determined. All cellulase-treated by-products showed a shift from high to low in molecular weight distribution, with a higher prebiotic activity score. Cellulase treatment also affected the microstructure, crystallinity index, and chemical bonds in AIF as observed through Scanning Electron Microscope, X-ray crystallography analysis, and Fourier-transform Infrared spectra analysis. The structural lattice changes manifested as an improved capacity in binding bile acids. Cellulase treatment is a feasible method to unleash the recalcitrant nature of guava by-products.
{"title":"Improvement of prebiotic activity of guava purée by-products through cellulase treatment","authors":"Ying Ping Chang, Wei Yik Wee, Kah Wai Wan, Kah Mun Loh, Kok Chang Lee","doi":"10.1080/08905436.2021.2006063","DOIUrl":"https://doi.org/10.1080/08905436.2021.2006063","url":null,"abstract":"<p><b>ABSTRACT</b></p><p>The effects of cellulase treatment on the prebiotic activity and structural properties of by-products from guava (<i>Psidium guajava</i> L.) purée processing was investigated focusing on Refiner (the seed-rich fraction), siever (the peel-rich fraction), and decanter (the pulp-rich fraction). After cellulase treatment, each by-product was separated into ethanolic extract (EEC) and alcohol insoluble fiber (AIF). Cellulase treatment led to the dissolution of the insoluble fiber in all the by-products. Subsequently, the molecular weight distribution and prebiotic activity of the EEC were determined. All cellulase-treated by-products showed a shift from high to low in molecular weight distribution, with a higher prebiotic activity score. Cellulase treatment also affected the microstructure, crystallinity index, and chemical bonds in AIF as observed through Scanning Electron Microscope, X-ray crystallography analysis, and Fourier-transform Infrared spectra analysis. The structural lattice changes manifested as an improved capacity in binding bile acids. Cellulase treatment is a feasible method to unleash the recalcitrant nature of guava by-products.</p>","PeriodicalId":12347,"journal":{"name":"Food Biotechnology","volume":"7 6","pages":""},"PeriodicalIF":1.8,"publicationDate":"2022-01-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138512417","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 : 2022-01-09DOI: 10.1080/08905436.2021.2006064
Andrea Caridi, Rossana Sidari, Andrea Pulvirenti, Giuseppe Blaiotta, Alberto Ritieni
ABSTRACT
To design a rapid, simple, and low-cost procedure for yeast selection with differential adsorption activities toward phenolics and ochratoxin A, 284 yeast strains were screened. This was done by evaluating the type of growth during grape must fermentation, acetic acid production on Chalk agar, H2S production on BiGGY agar, and spore-formation on acetate agar. After that initial step, 84 strains were pre-selected and further studied by Petri plate tests and to determine their wine-making ability in trials and evaluating their differential adsorption activities toward phenolics and ochratoxin A. Three yeast strains were selected based on the above evaluations. After confirming that they belonged to Saccharomyces cerevisiae species and were diploids, a spore clonal selection was performed. The strain Sc1741A_1D was selected and used in winemaking at six Calabrian wineries and found to be suitable as wine starter to improve quality and safety of red wines.
{"title":"Clonal selection of wine yeasts with differential adsorption activities towards phenolics and ochratoxin A","authors":"Andrea Caridi, Rossana Sidari, Andrea Pulvirenti, Giuseppe Blaiotta, Alberto Ritieni","doi":"10.1080/08905436.2021.2006064","DOIUrl":"https://doi.org/10.1080/08905436.2021.2006064","url":null,"abstract":"<p><b>ABSTRACT</b></p><p>To design a rapid, simple, and low-cost procedure for yeast selection with differential adsorption activities toward phenolics and ochratoxin A, 284 yeast strains were screened. This was done by evaluating the type of growth during grape must fermentation, acetic acid production on Chalk agar, H<sub>2</sub>S production on BiGGY agar, and spore-formation on acetate agar. After that initial step, 84 strains were pre-selected and further studied by Petri plate tests and to determine their wine-making ability in trials and evaluating their differential adsorption activities toward phenolics and ochratoxin A. Three yeast strains were selected based on the above evaluations. After confirming that they belonged to <i>Saccharomyces cerevisiae</i> species and were diploids, a spore clonal selection was performed. The strain Sc1741A_1D was selected and used in winemaking at six Calabrian wineries and found to be suitable as wine starter to improve quality and safety of red wines.</p>","PeriodicalId":12347,"journal":{"name":"Food Biotechnology","volume":"111 3","pages":""},"PeriodicalIF":1.8,"publicationDate":"2022-01-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138512399","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 : 2022-01-02DOI: 10.1080/08905436.2021.2007119
A. C. D. O. Junqueira, Gilberto Vinícius de Melo Pereira, Jéssica A. Viesser, D. P. de Carvalho Neto, Lana Bazan Peters Querne, C. R. Soccol
ABSTRACT The discrepancy between glucose over fructose metabolism during coffee fermentation can delay the drying process and stimulate the development of undesirable microorganisms. In this study, 26 lactic acid bacteria (LAB) isolated from laboratory-scale coffee fermentation were screened for their capacity to preferentially consume fructose over glucose and identified by 16S rDNA sequencing. Ten fructose-consuming isolates were identified as Levilactobacillus brevis (n = 8) and Pediococcus pentosaceus (n = 2). The growth characteristics of three Lev. brevis strains (LPBF01, LPBF03 and LPBF06) were classified as “facultatively” fructophilic bacteria, i.e., they grew on glucose without an external electron acceptor (oxygen, fructose, or pyruvate) but grew more rapidly on fructose. Lev. brevis LPBF03 was characterized for producing a high content of flavor-active esters (1-butanol, benzaldehyde, 2-nonenal, and 2-pentanone) and now being targeted as a good candidate to improve fructose consumption and aroma formation during coffee fermentation.
{"title":"Isolation and selection of fructose-consuming lactic acid bacteria associated with coffee bean fermentation","authors":"A. C. D. O. Junqueira, Gilberto Vinícius de Melo Pereira, Jéssica A. Viesser, D. P. de Carvalho Neto, Lana Bazan Peters Querne, C. R. Soccol","doi":"10.1080/08905436.2021.2007119","DOIUrl":"https://doi.org/10.1080/08905436.2021.2007119","url":null,"abstract":"ABSTRACT The discrepancy between glucose over fructose metabolism during coffee fermentation can delay the drying process and stimulate the development of undesirable microorganisms. In this study, 26 lactic acid bacteria (LAB) isolated from laboratory-scale coffee fermentation were screened for their capacity to preferentially consume fructose over glucose and identified by 16S rDNA sequencing. Ten fructose-consuming isolates were identified as Levilactobacillus brevis (n = 8) and Pediococcus pentosaceus (n = 2). The growth characteristics of three Lev. brevis strains (LPBF01, LPBF03 and LPBF06) were classified as “facultatively” fructophilic bacteria, i.e., they grew on glucose without an external electron acceptor (oxygen, fructose, or pyruvate) but grew more rapidly on fructose. Lev. brevis LPBF03 was characterized for producing a high content of flavor-active esters (1-butanol, benzaldehyde, 2-nonenal, and 2-pentanone) and now being targeted as a good candidate to improve fructose consumption and aroma formation during coffee fermentation.","PeriodicalId":12347,"journal":{"name":"Food Biotechnology","volume":"36 1","pages":"58 - 75"},"PeriodicalIF":1.8,"publicationDate":"2022-01-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45147226","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 : 2022-01-02DOI: 10.1080/08905436.2021.2007395
K. Sharma, Sarita Bhawanani, Deepak Sharma, G. Goel
ABSTRACT Celiac disease is an autoimmune disorder triggered by immune-toxic peptides generated through incomplete hydrolysis of wheat gluten. This study reports the screening of potential probiotic strains to hydrolyze wheat gluten. The selected strain was used in the production of gluten-free traditional fermented and fried bread, Bhaturu. Lacticaseibacillus paracasei CD4 and Limosilactobacillus gastricus BTM7 produced halo zones on gluten containing agar plates. Lc. paracasei CD4 resulted in 2.3 folds higher free amino acid content in gluten-based medium. The SDS-PAGE analysis indicated that gluten was degraded into high and low molecular weight peptides. The fermentation of wheat flour was conducted with 7.0 log CFU/g of Lc. paracasei CD4 for 24 h. A fermentation time of 12 h was selected based on higher viable cell count, ammoniacal-nitrogen, and titratable acidity. The fermentation resulted in decrease in albumin, glutenin and gliadin contents (P > .05). The Bhaturu prepared from fermented dough had higher acceptability based on sensory evaluation.
{"title":"Selection of indigenous Lacticaseibacillus paracasei CD 4 for production of gluten-free traditional fermented product Bhaturu","authors":"K. Sharma, Sarita Bhawanani, Deepak Sharma, G. Goel","doi":"10.1080/08905436.2021.2007395","DOIUrl":"https://doi.org/10.1080/08905436.2021.2007395","url":null,"abstract":"ABSTRACT Celiac disease is an autoimmune disorder triggered by immune-toxic peptides generated through incomplete hydrolysis of wheat gluten. This study reports the screening of potential probiotic strains to hydrolyze wheat gluten. The selected strain was used in the production of gluten-free traditional fermented and fried bread, Bhaturu. Lacticaseibacillus paracasei CD4 and Limosilactobacillus gastricus BTM7 produced halo zones on gluten containing agar plates. Lc. paracasei CD4 resulted in 2.3 folds higher free amino acid content in gluten-based medium. The SDS-PAGE analysis indicated that gluten was degraded into high and low molecular weight peptides. The fermentation of wheat flour was conducted with 7.0 log CFU/g of Lc. paracasei CD4 for 24 h. A fermentation time of 12 h was selected based on higher viable cell count, ammoniacal-nitrogen, and titratable acidity. The fermentation resulted in decrease in albumin, glutenin and gliadin contents (P > .05). The Bhaturu prepared from fermented dough had higher acceptability based on sensory evaluation.","PeriodicalId":12347,"journal":{"name":"Food Biotechnology","volume":"36 1","pages":"76 - 91"},"PeriodicalIF":1.8,"publicationDate":"2022-01-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49377782","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 : 2022-01-02DOI: 10.1080/08905436.2021.2005622
Nguyen-Hoang Minh, Huynh Thi Thuy Trang, T. B. Van, N. Loc
ABSTRACT The present study is focused on the production and purification of nattokinase, a fibrinolytic protease, from B. subtilis TH9 (NatTH9) based on an aqueous two-phase system (ATPS) technique. The results showed that the optimal ATPS for NatTH9 recovery was 20% (w/v) polyethylene glycol 6000 and 15% (w/v) potassium phosphate at pH 8. The partitioning coefficient, the partitioning yield, and the activity of NatTH9 were 6.25, 76.7%, and 547.02 U/mg, respectively. The purified NatTH9 demonstrated the ability to degrade fibrin and dissolve the clot. Fibrin zymography showed three clear zones on the gel with molecular weights of approximately 37, 27, and 21 kDa. The optimal pH and temperature of purified NatTH9 were 8 and 39°C, respectively.
{"title":"Production and purification of nattokinase from Bacillus subtilis","authors":"Nguyen-Hoang Minh, Huynh Thi Thuy Trang, T. B. Van, N. Loc","doi":"10.1080/08905436.2021.2005622","DOIUrl":"https://doi.org/10.1080/08905436.2021.2005622","url":null,"abstract":"ABSTRACT The present study is focused on the production and purification of nattokinase, a fibrinolytic protease, from B. subtilis TH9 (NatTH9) based on an aqueous two-phase system (ATPS) technique. The results showed that the optimal ATPS for NatTH9 recovery was 20% (w/v) polyethylene glycol 6000 and 15% (w/v) potassium phosphate at pH 8. The partitioning coefficient, the partitioning yield, and the activity of NatTH9 were 6.25, 76.7%, and 547.02 U/mg, respectively. The purified NatTH9 demonstrated the ability to degrade fibrin and dissolve the clot. Fibrin zymography showed three clear zones on the gel with molecular weights of approximately 37, 27, and 21 kDa. The optimal pH and temperature of purified NatTH9 were 8 and 39°C, respectively.","PeriodicalId":12347,"journal":{"name":"Food Biotechnology","volume":"36 1","pages":"1 - 21"},"PeriodicalIF":1.8,"publicationDate":"2022-01-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42400046","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 : 2021-10-02DOI: 10.1080/08905436.2021.1979033
S. Mahala, S. Rai, Akansha Singh, A. Mehrotra, H. O. Pandey, Amit Kumar
ABSTRACT The epithelial cells of the mammary gland secrete extracellular nanovesicles known as exosomes that carry and protect microRNAs and other various signaling biomolecules. Milk exosomes are stable during processing and remain protected from digestion in the gastrointestinal tract in order to reach specific target cells including peripheral tissues by crossing biological barriers. Milk exosomal microRNAs have their role as growth-promoting factor, in immunological programming, improving allergy tolerance and epigenetic controller of other mRNAs. However, in contrast, many translational evidence indicated that excessive consumption of bovine milk and continuous exposure of these exosomal microRNAs may be responsible for chronic inflammatory diseases of contemporary societies. Milk exosomes have potential preventive impact on necrotizing enterocolitis, ulcerative colitis, and inflammatory bowel diseases and may be targeted as preventive medicine or in therapeutic diets and also have potential as a nano-vehicle for drug delivery for chemotherapy.
{"title":"Perspectives of bovine and human milk exosomics as health biomarkers for advancing systemic therapeutic potential","authors":"S. Mahala, S. Rai, Akansha Singh, A. Mehrotra, H. O. Pandey, Amit Kumar","doi":"10.1080/08905436.2021.1979033","DOIUrl":"https://doi.org/10.1080/08905436.2021.1979033","url":null,"abstract":"ABSTRACT The epithelial cells of the mammary gland secrete extracellular nanovesicles known as exosomes that carry and protect microRNAs and other various signaling biomolecules. Milk exosomes are stable during processing and remain protected from digestion in the gastrointestinal tract in order to reach specific target cells including peripheral tissues by crossing biological barriers. Milk exosomal microRNAs have their role as growth-promoting factor, in immunological programming, improving allergy tolerance and epigenetic controller of other mRNAs. However, in contrast, many translational evidence indicated that excessive consumption of bovine milk and continuous exposure of these exosomal microRNAs may be responsible for chronic inflammatory diseases of contemporary societies. Milk exosomes have potential preventive impact on necrotizing enterocolitis, ulcerative colitis, and inflammatory bowel diseases and may be targeted as preventive medicine or in therapeutic diets and also have potential as a nano-vehicle for drug delivery for chemotherapy.","PeriodicalId":12347,"journal":{"name":"Food Biotechnology","volume":"35 1","pages":"273 - 309"},"PeriodicalIF":1.8,"publicationDate":"2021-10-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47484655","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 : 2021-10-02DOI: 10.1080/08905436.2021.1980004
Tarik Lakhlifi, Ikram Es-Sbata, Samia Eloirdi, Lamya El Aamri, R. Zouhair, A. Belhaj
ABSTRACT The use of lactic acid bacteria (LAB) as biopreservatives to control fungal spoilage in food is a promising strategy in terms of natural food preservation. In this study, 300 LAB were isolated from different sources and screened for antifungal activity in vitro against 9 spoilage fungi. Moreover, the most active strain Lactiplantibacillus pentosus 22B was utilized in yogurt as a biopreservative against fungal spoilage. Characterization of the antifungal compounds based on fungal response to concentrated extract after enzymatic treatments, GC-MS, and headspace GC-MS showed that L. pentosus 22B potentially produced a variety of active compounds including organic acids, peptidic compounds, fatty acids, volatile compounds, and hydrogen peroxide. The application of cell free-supernatant produced by L. pentosus 22B in yogurt showed its ability to prevent fungal growth during 22 days at 25°C. This LAB strain is a potential candidate for yogurt biopreservation based on the antifungal activity of L. pentosus in yogurt which has been experimentally confirmed for the first time.
{"title":"Biopreservation of yogurt against fungal spoilage using cell-free supernatant of Lactiplantibacillus pentosus 22B and characterization of its antifungal compounds","authors":"Tarik Lakhlifi, Ikram Es-Sbata, Samia Eloirdi, Lamya El Aamri, R. Zouhair, A. Belhaj","doi":"10.1080/08905436.2021.1980004","DOIUrl":"https://doi.org/10.1080/08905436.2021.1980004","url":null,"abstract":"ABSTRACT The use of lactic acid bacteria (LAB) as biopreservatives to control fungal spoilage in food is a promising strategy in terms of natural food preservation. In this study, 300 LAB were isolated from different sources and screened for antifungal activity in vitro against 9 spoilage fungi. Moreover, the most active strain Lactiplantibacillus pentosus 22B was utilized in yogurt as a biopreservative against fungal spoilage. Characterization of the antifungal compounds based on fungal response to concentrated extract after enzymatic treatments, GC-MS, and headspace GC-MS showed that L. pentosus 22B potentially produced a variety of active compounds including organic acids, peptidic compounds, fatty acids, volatile compounds, and hydrogen peroxide. The application of cell free-supernatant produced by L. pentosus 22B in yogurt showed its ability to prevent fungal growth during 22 days at 25°C. This LAB strain is a potential candidate for yogurt biopreservation based on the antifungal activity of L. pentosus in yogurt which has been experimentally confirmed for the first time.","PeriodicalId":12347,"journal":{"name":"Food Biotechnology","volume":"35 1","pages":"327 - 348"},"PeriodicalIF":1.8,"publicationDate":"2021-10-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45097395","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 : 2021-10-02DOI: 10.1080/08905436.2021.1981369
Yang Gao, X. Jiao, Z. Gao, Zhizhen Feng, Lili Hao
ABSTRACT Nectarine (Prunus persica var. nectarina) is a sub-tropical fruit tree with strong cold sensitivity. In this study, flesh of nectarine (Shuguang) was used to determine the difference in transcriptional data before and after chilling injury under storage. In addition, genes responses involved in nectarine acclimation to cold stress were also explored. Results of the current study showed that nectarine was found to be more susceptible to chilling injury during storage at 5°C than at 0°C, and differentially expressed genes (DEGs) were concentrated in the late stage of low-temperature storage where chilling injury symptoms appeared at the end of the experiment. The key genes related to low-temperature response were associated with post-harvest biological processes. DEGs were annotated on the metabolic pathways of cold regulation signal transduction, cold resistance physiological metabolism and cold resistance-related protein synthesis. Moreover, the expression of genes related to cold stress such as plant hormone signal transduction element such as Auxin-responsive protein, transcription factors responding to cold stress such as WRKY transcription factor and genes related to maintaining membrane stability and regulating physiological metabolism such as proline dehydrogenase was more pronounced when nectarine was stored at 5°C than at 0°C. Overall, these findings showed that alteration in chilling temperature has substantial impact on the transcription levels associated with cold resistance pathway during the low-temperature storage of nectarine and thus promotes chilling injury disorders in nectarine.
{"title":"Transcriptional analysis of the response of nectarine fruit to low-temperature stress in cold storage","authors":"Yang Gao, X. Jiao, Z. Gao, Zhizhen Feng, Lili Hao","doi":"10.1080/08905436.2021.1981369","DOIUrl":"https://doi.org/10.1080/08905436.2021.1981369","url":null,"abstract":"ABSTRACT Nectarine (Prunus persica var. nectarina) is a sub-tropical fruit tree with strong cold sensitivity. In this study, flesh of nectarine (Shuguang) was used to determine the difference in transcriptional data before and after chilling injury under storage. In addition, genes responses involved in nectarine acclimation to cold stress were also explored. Results of the current study showed that nectarine was found to be more susceptible to chilling injury during storage at 5°C than at 0°C, and differentially expressed genes (DEGs) were concentrated in the late stage of low-temperature storage where chilling injury symptoms appeared at the end of the experiment. The key genes related to low-temperature response were associated with post-harvest biological processes. DEGs were annotated on the metabolic pathways of cold regulation signal transduction, cold resistance physiological metabolism and cold resistance-related protein synthesis. Moreover, the expression of genes related to cold stress such as plant hormone signal transduction element such as Auxin-responsive protein, transcription factors responding to cold stress such as WRKY transcription factor and genes related to maintaining membrane stability and regulating physiological metabolism such as proline dehydrogenase was more pronounced when nectarine was stored at 5°C than at 0°C. Overall, these findings showed that alteration in chilling temperature has substantial impact on the transcription levels associated with cold resistance pathway during the low-temperature storage of nectarine and thus promotes chilling injury disorders in nectarine.","PeriodicalId":12347,"journal":{"name":"Food Biotechnology","volume":"35 1","pages":"349 - 373"},"PeriodicalIF":1.8,"publicationDate":"2021-10-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43881119","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 : 2021-10-02DOI: 10.1080/08905436.2021.1979580
Yihan Qin, Caixia Zhou, Weiqiong Jin, H. Yao, Hui Chen, Yujun Wan, Yirong Xiao, Zizhong Tang, Zhi Shan, Tongliang Bu, Hong Chen
ABSTRACT Aspergillus oryzae is an ideal host for expressing heterologous and homologous genes. Due to the risk of antibiotics to food safety, it is banned for use in resistance screening with food-grade expression system. Therefore there merit and value in exploring the use of Aspergillus oryzae food-grade expression system based on auxotrophic markers. In this study uridine/uracil auxotrophic strains A. oryzae RIB40ΔpyrG were generated by ultraviolet mutagenesis of pyrG gene deletion which would then be used as a host for further transformation analysis and applications. Meanwhile, a novel and efficient expression vector pBC-hygro.4 was constructed, which included the pyrG cassette gene, His-Tag, amyB promoter and terminator, and green fluorescent protein GFP marker. pBC-hygro.4 was successfully transferred to A. oryzae RIB40ΔpyrG via the PEG-CaCl2-mediated transformation method, and the stability of pBC-hygro.4 was evaluated by detecting the expression of the GFP reporter gene. Through phenotyping and sequencing verification, a uridine/uracil auxotrophic strains A. oryzae RIB40ΔpyrG were successfully generated. In addition, the developed vectors were fully functional for heterologous expression of the GFP fluorescent proteins in A. oryzae RIB40ΔpyrG and the recombinant A. oryzae RIB40ΔpyrG cultures indicated pronounced green fluorescence in the mycelia. Based on auxotrophic/nutritional markers, this study provides an effective method that can be applied to develop similar fungal transformation systems in other filamentous fungi, which will be beneficial for food-grade applications.
{"title":"Construction of Aspergillus Oryzae food-grade expression system based on auxotrophic markers","authors":"Yihan Qin, Caixia Zhou, Weiqiong Jin, H. Yao, Hui Chen, Yujun Wan, Yirong Xiao, Zizhong Tang, Zhi Shan, Tongliang Bu, Hong Chen","doi":"10.1080/08905436.2021.1979580","DOIUrl":"https://doi.org/10.1080/08905436.2021.1979580","url":null,"abstract":"ABSTRACT Aspergillus oryzae is an ideal host for expressing heterologous and homologous genes. Due to the risk of antibiotics to food safety, it is banned for use in resistance screening with food-grade expression system. Therefore there merit and value in exploring the use of Aspergillus oryzae food-grade expression system based on auxotrophic markers. In this study uridine/uracil auxotrophic strains A. oryzae RIB40ΔpyrG were generated by ultraviolet mutagenesis of pyrG gene deletion which would then be used as a host for further transformation analysis and applications. Meanwhile, a novel and efficient expression vector pBC-hygro.4 was constructed, which included the pyrG cassette gene, His-Tag, amyB promoter and terminator, and green fluorescent protein GFP marker. pBC-hygro.4 was successfully transferred to A. oryzae RIB40ΔpyrG via the PEG-CaCl2-mediated transformation method, and the stability of pBC-hygro.4 was evaluated by detecting the expression of the GFP reporter gene. Through phenotyping and sequencing verification, a uridine/uracil auxotrophic strains A. oryzae RIB40ΔpyrG were successfully generated. In addition, the developed vectors were fully functional for heterologous expression of the GFP fluorescent proteins in A. oryzae RIB40ΔpyrG and the recombinant A. oryzae RIB40ΔpyrG cultures indicated pronounced green fluorescence in the mycelia. Based on auxotrophic/nutritional markers, this study provides an effective method that can be applied to develop similar fungal transformation systems in other filamentous fungi, which will be beneficial for food-grade applications.","PeriodicalId":12347,"journal":{"name":"Food Biotechnology","volume":"35 1","pages":"310 - 326"},"PeriodicalIF":1.8,"publicationDate":"2021-10-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44333223","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 : 2021-07-03DOI: 10.1080/08905436.2021.1941079
E. Melnikova, E. Bogdanova
ABSTRACT Owing to the shortage of raw milk in Russia, a rational method for processing secondary raw materials, such as whey, is essential. More than 50% of milk solids and 80% of whey proteins with high bioavailability pass into whey from milk. However, allergenicity is a limiting factor for its application in food technologies. This study aimed to select enzymes and optimize the bioconversion of β-lactoglobulin (β-LG) in the ultrafiltration (UF) concentrate of cheese whey to obtain a hydrolyzate with attractive organoleptic properties and minimal residual antigenicity. The properties of raw materials and finished products were studied according to standard methods. Studies on single-celled microorganisms indicated no adverse effects of β-LG hydrolyzate on the generative reaction, chemotactic response, motion, motility, morphological and biochemical indicators, and survival rate of Tetrahymena pyriformis.
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