Pub Date : 2021-01-02DOI: 10.1080/08905436.2020.1869981
Aarón Casas-Acevedo, F. Veana, D. Montēt, Cristóbal N. Aguilar, O. Rutiaga-Quiñones, R. Rodríguez‐Herrera
ABSTRACT Sotol is an alcoholic beverage obtained after the spontaneous fermentation of the sotol plant (Dasylirion spp), commonly known as a pineapple. However, the microorganisms and chemical changes involved during this fermentation process are unknown. The objectives of this research were to identify the cultivable and non-cultivable microorganisms involved during this fermentation using PCR, PCR-DGGE, and the sequencing of the 16S and 18S ribosomal genes, and to determine the chemical changes that occur throughout the fermentation process. Results showed the presence of 28 microorganisms during the sotol (Dasylirion durangensis) production which corresponded to Bacillus, Lactobacillus, Kluyveromyces and Pichia genera, with the major-species richness, occurring in the dry fermentation stage. On the 7th day of fermentation, 80% of total sugar was consumed. While, on the 10th day of fermentation, the highest (96%) consumption of total sugar and the highest (9.5% v/v) ethanol concentration were observed. During this stage of fermentation, most of the microorganisms isolated belonged to Lactobacillus, Bacillus, and Kluyveromyces genera. Like in the production of mescal and tequila, on the 10th day of fermentation, the presence of organic compounds such as isoamyl acetate, isoamyl alcohol, limonene, and 2-phenylethanol was confirmed. The knowledge gathered about the microorganisms and chemical changes involved during sotol production could help to standardize the process for obtaining a beverage with organoleptic characteristics desirable to consumers.
{"title":"Microbial and chemical changes during the production of sotol: a Mexican alcoholic beverage","authors":"Aarón Casas-Acevedo, F. Veana, D. Montēt, Cristóbal N. Aguilar, O. Rutiaga-Quiñones, R. Rodríguez‐Herrera","doi":"10.1080/08905436.2020.1869981","DOIUrl":"https://doi.org/10.1080/08905436.2020.1869981","url":null,"abstract":"ABSTRACT Sotol is an alcoholic beverage obtained after the spontaneous fermentation of the sotol plant (Dasylirion spp), commonly known as a pineapple. However, the microorganisms and chemical changes involved during this fermentation process are unknown. The objectives of this research were to identify the cultivable and non-cultivable microorganisms involved during this fermentation using PCR, PCR-DGGE, and the sequencing of the 16S and 18S ribosomal genes, and to determine the chemical changes that occur throughout the fermentation process. Results showed the presence of 28 microorganisms during the sotol (Dasylirion durangensis) production which corresponded to Bacillus, Lactobacillus, Kluyveromyces and Pichia genera, with the major-species richness, occurring in the dry fermentation stage. On the 7th day of fermentation, 80% of total sugar was consumed. While, on the 10th day of fermentation, the highest (96%) consumption of total sugar and the highest (9.5% v/v) ethanol concentration were observed. During this stage of fermentation, most of the microorganisms isolated belonged to Lactobacillus, Bacillus, and Kluyveromyces genera. Like in the production of mescal and tequila, on the 10th day of fermentation, the presence of organic compounds such as isoamyl acetate, isoamyl alcohol, limonene, and 2-phenylethanol was confirmed. The knowledge gathered about the microorganisms and chemical changes involved during sotol production could help to standardize the process for obtaining a beverage with organoleptic characteristics desirable to consumers.","PeriodicalId":12347,"journal":{"name":"Food Biotechnology","volume":null,"pages":null},"PeriodicalIF":1.8,"publicationDate":"2021-01-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1080/08905436.2020.1869981","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42757515","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 : 2021-01-02DOI: 10.1080/08905436.2020.1869039
Veena Paul, D. Rai, R. T.S, S. Srivastava, A. Tripathi
ABSTRACT Vanillin is an extensively used flavor compound valuable in the food and pharmaceutical industries. Vanillin flavoring compound is present as natural, synthetic, and biotechnologically generated. The food safety authorities contemplate biotechnologically-derived vanillin as nature-identical vanillin. This review endeavors to present an overview of the microbial approach for vanillin production. This review summarizes the current trend in the biotechnologically-derived vanillin bioconversion from agricultural byproducts rich in eugenol, ferulic acid, isoeugenol, lignin, and de novo synthesis by bacteria, fungi, and recombinant microbial cells. This review also outlines the enzymes involved in vanillin synthesis. The subsequent section deals with the cultural conditions needed for the enhanced production of vanillin. This review offers broad knowledge about the downstream processes such as isolation, characterization, purification, and recovery. The concluding section describes the limitation in the production process, specifically toxicity and by-product formation, and various strategies to overcome these factors using fermentation technology with adsorbent resins and recombinant microbial cells.
{"title":"A comprehensive review on vanillin: its microbial synthesis, isolation and recovery","authors":"Veena Paul, D. Rai, R. T.S, S. Srivastava, A. Tripathi","doi":"10.1080/08905436.2020.1869039","DOIUrl":"https://doi.org/10.1080/08905436.2020.1869039","url":null,"abstract":"ABSTRACT Vanillin is an extensively used flavor compound valuable in the food and pharmaceutical industries. Vanillin flavoring compound is present as natural, synthetic, and biotechnologically generated. The food safety authorities contemplate biotechnologically-derived vanillin as nature-identical vanillin. This review endeavors to present an overview of the microbial approach for vanillin production. This review summarizes the current trend in the biotechnologically-derived vanillin bioconversion from agricultural byproducts rich in eugenol, ferulic acid, isoeugenol, lignin, and de novo synthesis by bacteria, fungi, and recombinant microbial cells. This review also outlines the enzymes involved in vanillin synthesis. The subsequent section deals with the cultural conditions needed for the enhanced production of vanillin. This review offers broad knowledge about the downstream processes such as isolation, characterization, purification, and recovery. The concluding section describes the limitation in the production process, specifically toxicity and by-product formation, and various strategies to overcome these factors using fermentation technology with adsorbent resins and recombinant microbial cells.","PeriodicalId":12347,"journal":{"name":"Food Biotechnology","volume":null,"pages":null},"PeriodicalIF":1.8,"publicationDate":"2021-01-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1080/08905436.2020.1869039","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41772582","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 : 2020-10-01DOI: 10.1080/08905436.2020.1833912
N. Verma, R. Saini, A. Gahlaut, V. Hooda
ABSTRACT The covalent immobilization of enzymes is required for most biocatalytic processes as it can broaden their applicability in various workflows. Diamine oxidase (DAO) has found important utility in food and allied industries for protection of food freshness and safety. In this study, an activated PVC strip was developed, covalently immobilized to purified DAO from pea seedlings. A comparative investigation was done on the parameters affecting catalytic activity of the free and immobilized enzyme, such as pH, temperature, and enzyme concentration. The immobilization preserved 81% of the initial enzyme activity against the substrate, putrescine dihydrochloride. The optimal pH levels of free and immobilized DAO were 7.0 and 6.5, respectively. The highest activity of the immobilized DAO was observed at 40°C while 34°C for the free enzyme. Moreover, the immobilized DAO retained about 52% of its initial activity after 10 repetitive uses and the activity was maintained after 30 days at 4°C. Therefore, this strategy may provide an excellent support for enzyme immobilization having better catalytic ability and operational stability than its free counterpart. Eventually, the results observed can be used further for various applications such as in food industry, to evaluate the freshness of real samples, and in biotechnological field to fabricate specific biosensors to detect biogenic amines content for evaluating food hygienic quality. Thus, the prepared enzyme catalyst presents a new approach for successful industrial applications.
{"title":"Stabilization and optimization of purified diamine oxidase by immobilization onto activated PVC membrane","authors":"N. Verma, R. Saini, A. Gahlaut, V. Hooda","doi":"10.1080/08905436.2020.1833912","DOIUrl":"https://doi.org/10.1080/08905436.2020.1833912","url":null,"abstract":"ABSTRACT The covalent immobilization of enzymes is required for most biocatalytic processes as it can broaden their applicability in various workflows. Diamine oxidase (DAO) has found important utility in food and allied industries for protection of food freshness and safety. In this study, an activated PVC strip was developed, covalently immobilized to purified DAO from pea seedlings. A comparative investigation was done on the parameters affecting catalytic activity of the free and immobilized enzyme, such as pH, temperature, and enzyme concentration. The immobilization preserved 81% of the initial enzyme activity against the substrate, putrescine dihydrochloride. The optimal pH levels of free and immobilized DAO were 7.0 and 6.5, respectively. The highest activity of the immobilized DAO was observed at 40°C while 34°C for the free enzyme. Moreover, the immobilized DAO retained about 52% of its initial activity after 10 repetitive uses and the activity was maintained after 30 days at 4°C. Therefore, this strategy may provide an excellent support for enzyme immobilization having better catalytic ability and operational stability than its free counterpart. Eventually, the results observed can be used further for various applications such as in food industry, to evaluate the freshness of real samples, and in biotechnological field to fabricate specific biosensors to detect biogenic amines content for evaluating food hygienic quality. Thus, the prepared enzyme catalyst presents a new approach for successful industrial applications.","PeriodicalId":12347,"journal":{"name":"Food Biotechnology","volume":null,"pages":null},"PeriodicalIF":1.8,"publicationDate":"2020-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1080/08905436.2020.1833912","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43908760","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 : 2020-10-01DOI: 10.1080/08905436.2020.1850472
A. Caridi, R. Sidari, A. Pulvirenti, G. Blaiotta
ABSTRACT The aim of this research was to acquire new strains of Saccharomyces cerevisiae exhibiting opposite characteristics of cell wall adsorption: very high adsorption activity toward the ochratoxin A, very low adsorption activity toward the pigmented phenolic compounds contained in musts from black grapes. For this purpose, starting from 313 strains of Saccharomyces cerevisiae, 12 strains were pre-selected and used to obtain 27 intraspecific hybrids. Eleven crosses out of 27 were validated as hybrids; the best five hybrids were used in guided winemaking at four Calabrian wineries. The employed experimental protocol has allowed to select yeast strains for their different adsorption activity, improving the strains by spore clone selection and construction of intraspecific hybrids. These results suggest an efficacious way to improve the characteristics of interest in wine yeasts.
{"title":"Genetic Improvement of wine yeasts for opposite adsorption activity of phenolics and ochratoxin A during red winemaking","authors":"A. Caridi, R. Sidari, A. Pulvirenti, G. Blaiotta","doi":"10.1080/08905436.2020.1850472","DOIUrl":"https://doi.org/10.1080/08905436.2020.1850472","url":null,"abstract":"ABSTRACT The aim of this research was to acquire new strains of Saccharomyces cerevisiae exhibiting opposite characteristics of cell wall adsorption: very high adsorption activity toward the ochratoxin A, very low adsorption activity toward the pigmented phenolic compounds contained in musts from black grapes. For this purpose, starting from 313 strains of Saccharomyces cerevisiae, 12 strains were pre-selected and used to obtain 27 intraspecific hybrids. Eleven crosses out of 27 were validated as hybrids; the best five hybrids were used in guided winemaking at four Calabrian wineries. The employed experimental protocol has allowed to select yeast strains for their different adsorption activity, improving the strains by spore clone selection and construction of intraspecific hybrids. These results suggest an efficacious way to improve the characteristics of interest in wine yeasts.","PeriodicalId":12347,"journal":{"name":"Food Biotechnology","volume":null,"pages":null},"PeriodicalIF":1.8,"publicationDate":"2020-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1080/08905436.2020.1850472","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46923340","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 : 2020-10-01DOI: 10.1080/08905436.2020.1844228
Sucheewin Krobthong, Y. Yingchutrakul
ABSTRACT Ganoderma lucidum is an edible fungus which typically used in functional food products because of the potential enhancement of health. Many hydrolysates from G. lucidum exhibit various biological functions. Using LC-MS/MS, the peptide sequence was predicted based on the de novo sequencing algorithm and P1-peptide (VDLPTCKGF) was identified. The peptide was modified by shortening C-terminal residue one at a time until three residues remained, and chemically synthesized all modified peptides by SPPS. Seven-synthetic peptides were purified and molecularly evaluated by HPLC and LC-MS. The antioxidant capacity of these peptides was evaluated, while also the intracellular-ROS was detected to validate the antioxidant activity. This study showed that 3 of 7 synthetic peptides had in vitro antioxidant activity and suppressed intracellular-ROS. Among all modified peptides, VDLPTC exhibited the highest antioxidant capacity and revealed intracellular-ROS suppression. This evidence reflects their radical-scavenging activities and provides the rationale for the development of novel functional food ingredients.
{"title":"Identification and enhancement of antioxidant P1-peptide isolated from Ganoderma lucidum hydrolysate","authors":"Sucheewin Krobthong, Y. Yingchutrakul","doi":"10.1080/08905436.2020.1844228","DOIUrl":"https://doi.org/10.1080/08905436.2020.1844228","url":null,"abstract":"ABSTRACT Ganoderma lucidum is an edible fungus which typically used in functional food products because of the potential enhancement of health. Many hydrolysates from G. lucidum exhibit various biological functions. Using LC-MS/MS, the peptide sequence was predicted based on the de novo sequencing algorithm and P1-peptide (VDLPTCKGF) was identified. The peptide was modified by shortening C-terminal residue one at a time until three residues remained, and chemically synthesized all modified peptides by SPPS. Seven-synthetic peptides were purified and molecularly evaluated by HPLC and LC-MS. The antioxidant capacity of these peptides was evaluated, while also the intracellular-ROS was detected to validate the antioxidant activity. This study showed that 3 of 7 synthetic peptides had in vitro antioxidant activity and suppressed intracellular-ROS. Among all modified peptides, VDLPTC exhibited the highest antioxidant capacity and revealed intracellular-ROS suppression. This evidence reflects their radical-scavenging activities and provides the rationale for the development of novel functional food ingredients.","PeriodicalId":12347,"journal":{"name":"Food Biotechnology","volume":null,"pages":null},"PeriodicalIF":1.8,"publicationDate":"2020-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1080/08905436.2020.1844228","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49549143","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 : 2020-10-01DOI: 10.1080/08905436.2020.1835671
Arti Sharma, Ponmariappan Sarkaraisamy, S. Shukla, S. I. Alam
ABSTRACT Botulinum toxin is the highly toxic substance that causes very dangerous neuroparalytic disease called botulism. It is produced by anaerobic and endospore forming bacteria called C. botulinum. In the absence of licensed vaccine against botulism, an immunoproteome-based approach was developed to find immunogenic proteins of C. botulinum type B for development of vaccine against botulism. Extracellular proteins of C. botulinum type B were separated by 2-DE and probed with hyper-immune antisera of extracellular proteins and antisera of live spores of C. botulinum type B to evaluate the reactivity of extracellular proteins by immunoblotting assay. Five proteins reacted with extracellular proteins antisera and one protein reacted with live spores’ antisera. These identified immunogenic proteins will be further evaluated as the vaccine candidates against botulism.
{"title":"Screening of immunogenic proteins from extracellular proteome of C. botulinum type B by immunoproteomic approach","authors":"Arti Sharma, Ponmariappan Sarkaraisamy, S. Shukla, S. I. Alam","doi":"10.1080/08905436.2020.1835671","DOIUrl":"https://doi.org/10.1080/08905436.2020.1835671","url":null,"abstract":"ABSTRACT Botulinum toxin is the highly toxic substance that causes very dangerous neuroparalytic disease called botulism. It is produced by anaerobic and endospore forming bacteria called C. botulinum. In the absence of licensed vaccine against botulism, an immunoproteome-based approach was developed to find immunogenic proteins of C. botulinum type B for development of vaccine against botulism. Extracellular proteins of C. botulinum type B were separated by 2-DE and probed with hyper-immune antisera of extracellular proteins and antisera of live spores of C. botulinum type B to evaluate the reactivity of extracellular proteins by immunoblotting assay. Five proteins reacted with extracellular proteins antisera and one protein reacted with live spores’ antisera. These identified immunogenic proteins will be further evaluated as the vaccine candidates against botulism.","PeriodicalId":12347,"journal":{"name":"Food Biotechnology","volume":null,"pages":null},"PeriodicalIF":1.8,"publicationDate":"2020-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1080/08905436.2020.1835671","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47817393","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 : 2020-10-01DOI: 10.1080/08905436.2020.1833913
Abhijit Banik, Kuntal Ghosh, Shilpee Pal, S. Halder, C. Ghosh, K. C. Mondal
ABSTRACT In the current study, probiotic yeast strain, Saccharomyces cerevisiae AKP1 was assessed for its potential as a starter culture in multi-grain (rice, pulses, and soybean, 3:1:1) substrates fermentation. The impact of fermentation of multi-grain-based food on proximate composition, antinutrients, and antioxidants was evaluated. Fermented product showed significant increments (P <.05) in protein (13.6%) and fiber (1.8%) content. Moreover, the rapidly digestible starch (27.5%) and resistant starch (15.0%) levels were found to increase significantly (P <.05) while the slowly digestible starch level decreased (87.7%) in the fermented food sample. After 4 days of fermentation, total phenolic and total flavonoid contents increased by 83.0% and 69.8%, respectively, with a greater antioxidant potential of 85.9%. The fermented food sample showed a significant reduction in the phytate (64.5%) and trypsin inhibitor activity (19.9%) (P <.05) with a substantial increase in phytase level (P <.05). Fourier transform infrared spectroscopy clearly revealed the alteration of physico-chemical properties during fermentation with S. cerevisiae AKP1. Gas chromatography–mass spectrometry analysis detected the presence of 38 volatile compounds in the fermented food material with the prevalence of fatty acids such as palmitic acid, linoleic acid, among others; alcohols such as isoamyl alcohol, 2,3-butanediol, among others; and esters such as ethyl-2-methylbutanoate. Thus, probiotic yeast S. cerevisiae AKP1 could improve the dietary and functional characteristics of multi-grain substrates and could be regarded as a potential starter for multi-grain substrates fermentation.
{"title":"Biofortification of multi-grain substrates by probiotic yeast","authors":"Abhijit Banik, Kuntal Ghosh, Shilpee Pal, S. Halder, C. Ghosh, K. C. Mondal","doi":"10.1080/08905436.2020.1833913","DOIUrl":"https://doi.org/10.1080/08905436.2020.1833913","url":null,"abstract":"ABSTRACT In the current study, probiotic yeast strain, Saccharomyces cerevisiae AKP1 was assessed for its potential as a starter culture in multi-grain (rice, pulses, and soybean, 3:1:1) substrates fermentation. The impact of fermentation of multi-grain-based food on proximate composition, antinutrients, and antioxidants was evaluated. Fermented product showed significant increments (P <.05) in protein (13.6%) and fiber (1.8%) content. Moreover, the rapidly digestible starch (27.5%) and resistant starch (15.0%) levels were found to increase significantly (P <.05) while the slowly digestible starch level decreased (87.7%) in the fermented food sample. After 4 days of fermentation, total phenolic and total flavonoid contents increased by 83.0% and 69.8%, respectively, with a greater antioxidant potential of 85.9%. The fermented food sample showed a significant reduction in the phytate (64.5%) and trypsin inhibitor activity (19.9%) (P <.05) with a substantial increase in phytase level (P <.05). Fourier transform infrared spectroscopy clearly revealed the alteration of physico-chemical properties during fermentation with S. cerevisiae AKP1. Gas chromatography–mass spectrometry analysis detected the presence of 38 volatile compounds in the fermented food material with the prevalence of fatty acids such as palmitic acid, linoleic acid, among others; alcohols such as isoamyl alcohol, 2,3-butanediol, among others; and esters such as ethyl-2-methylbutanoate. Thus, probiotic yeast S. cerevisiae AKP1 could improve the dietary and functional characteristics of multi-grain substrates and could be regarded as a potential starter for multi-grain substrates fermentation.","PeriodicalId":12347,"journal":{"name":"Food Biotechnology","volume":null,"pages":null},"PeriodicalIF":1.8,"publicationDate":"2020-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1080/08905436.2020.1833913","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47374162","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 : 2020-07-02DOI: 10.1080/08905436.2020.1791174
Yanbo Huang, Jiajia Wang, Yi Hou, Song-Qing Hu
ABSTRACT Numerous studies have been carried out on antihypertensive peptides. However, the separation and purification were too costly, limiting their industrial application. The aim of this study was to produce antihypertensive yeast hydrolyzates (YH) with a simple and cost-saving procedure, coupling fermentation and enzymatic hydrolysis. Crude enzyme, exhibiting protease and β-glucanase activities, was generated from Bacillus subtilis Hu 528 and subsequently used to release and hydrolyze the intracellular proteins from dry yeast. YH exhibited strong ACE inhibitory activity, with IC50 value of 26.13 μg/mL, while antihypertensive properties were found on spontaneously hypertensive rats (SHRs) in short- and long-term administrations. YH could increase blood nitric oxide (NO) of SHRs. Moreover, 778 peptides were identified from YH by Nano LC-MS/MS and most of these peptides had ACE inhibitory potentials based on database search and alignment. This study indicated promising potential of YH as a source of ACE inhibitory peptides and potentially could be used in functional foods.
针对降压肽进行了大量的研究。然而，分离纯化成本过高，限制了其工业应用。本研究的目的是生产抗高血压酵母水解物(YH)的一个简单和节省成本的过程，耦合发酵和酶水解。以枯草芽孢杆菌(Bacillus subtilis Hu 528)为原料制备具有蛋白酶和β-葡聚糖酶活性的粗酶，用于释放和水解干酵母胞内蛋白。YH具有较强的ACE抑制活性，IC50值为26.13 μg/mL，短期和长期给药对自发性高血压大鼠(SHRs)均有降压作用。YH可使SHRs血一氧化氮(NO)升高。此外，通过纳米LC-MS/MS鉴定出778个肽段，经数据库检索和比对，这些肽段大部分具有ACE抑制电位。本研究表明，黄芪多糖作为ACE抑制肽的来源，在功能性食品中具有广阔的应用前景。
{"title":"Production of yeast hydrolysates by Bacillus subtilis derived enzymes and antihypertensive activity in spontaneously hypertensive rats","authors":"Yanbo Huang, Jiajia Wang, Yi Hou, Song-Qing Hu","doi":"10.1080/08905436.2020.1791174","DOIUrl":"https://doi.org/10.1080/08905436.2020.1791174","url":null,"abstract":"ABSTRACT Numerous studies have been carried out on antihypertensive peptides. However, the separation and purification were too costly, limiting their industrial application. The aim of this study was to produce antihypertensive yeast hydrolyzates (YH) with a simple and cost-saving procedure, coupling fermentation and enzymatic hydrolysis. Crude enzyme, exhibiting protease and β-glucanase activities, was generated from Bacillus subtilis Hu 528 and subsequently used to release and hydrolyze the intracellular proteins from dry yeast. YH exhibited strong ACE inhibitory activity, with IC50 value of 26.13 μg/mL, while antihypertensive properties were found on spontaneously hypertensive rats (SHRs) in short- and long-term administrations. YH could increase blood nitric oxide (NO) of SHRs. Moreover, 778 peptides were identified from YH by Nano LC-MS/MS and most of these peptides had ACE inhibitory potentials based on database search and alignment. This study indicated promising potential of YH as a source of ACE inhibitory peptides and potentially could be used in functional foods.","PeriodicalId":12347,"journal":{"name":"Food Biotechnology","volume":null,"pages":null},"PeriodicalIF":1.8,"publicationDate":"2020-07-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1080/08905436.2020.1791174","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46548647","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 : 2020-07-02DOI: 10.1080/08905436.2020.1790383
Manal Shalaby, Mervat A. Kassem, Omnia Morsy, Nelly M. Mohamed
ABSTRACT Tyramine is generated by decarboxylation of tyrosine through tyrosine decarboxylase enzyme produced by bacteria in fermented food including different cheese types. In the current study, 27 cheese samples were collected from local markets in Alexandria, Egypt, and analyzed for the prevalence of tyramine-producing bacteria by PCR using degenerate primers (DEC5/DEC3). A probiotic, Lactobacillus rhamnosus LGG® was evaluated for its ability to inhibit tyramine production in these isolates by High-Performance Liquid Chromatography (HPLC) analysis. A total of 31 strains harbored tyrosine decarboxylase gene with the identification of novel tyramine-producing strains including Macrococcus caseolyticus, Bacillus vallismortis, Bacillus cereus, Staphylococcus sciuri, and Staphylococcus pasteuri. L. rhamnosus LGG® suppressed the growth of 81% of the studied tyraminogenic strains. It completely inhibited the tyramine production in B. vallismortis with a decline of 99.4% and 50% in tyramine production in S. saprophyticus, and S. pasteuri, respectively. These results indicated the promising application of L. rhamnosus to reduce tyramine production in cheese products, a goal that has been regarded as a challenge by manufacturers.
{"title":"Anti-tyramine potential of Lactobacillus rhamnosus (LGG®) in cheese samples collected from Alexandria, Egypt","authors":"Manal Shalaby, Mervat A. Kassem, Omnia Morsy, Nelly M. Mohamed","doi":"10.1080/08905436.2020.1790383","DOIUrl":"https://doi.org/10.1080/08905436.2020.1790383","url":null,"abstract":"ABSTRACT Tyramine is generated by decarboxylation of tyrosine through tyrosine decarboxylase enzyme produced by bacteria in fermented food including different cheese types. In the current study, 27 cheese samples were collected from local markets in Alexandria, Egypt, and analyzed for the prevalence of tyramine-producing bacteria by PCR using degenerate primers (DEC5/DEC3). A probiotic, Lactobacillus rhamnosus LGG® was evaluated for its ability to inhibit tyramine production in these isolates by High-Performance Liquid Chromatography (HPLC) analysis. A total of 31 strains harbored tyrosine decarboxylase gene with the identification of novel tyramine-producing strains including Macrococcus caseolyticus, Bacillus vallismortis, Bacillus cereus, Staphylococcus sciuri, and Staphylococcus pasteuri. L. rhamnosus LGG® suppressed the growth of 81% of the studied tyraminogenic strains. It completely inhibited the tyramine production in B. vallismortis with a decline of 99.4% and 50% in tyramine production in S. saprophyticus, and S. pasteuri, respectively. These results indicated the promising application of L. rhamnosus to reduce tyramine production in cheese products, a goal that has been regarded as a challenge by manufacturers.","PeriodicalId":12347,"journal":{"name":"Food Biotechnology","volume":null,"pages":null},"PeriodicalIF":1.8,"publicationDate":"2020-07-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1080/08905436.2020.1790383","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48681784","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 : 2020-07-02DOI: 10.1080/08905436.2020.1789872
Karthik P. Sriram, Upasana Mangrolia, W. J. Osborne
ABSTRACT Tender coconut water is not merely served as a hydrating beverage but is also a good source of nutrients when consumed as a natural liquid refreshment. While providing health benefits, the fruit endosperm was considered sterile for generations. The current study was aimed at studying the presence of endophytic bacteria in tender coconut endosperm and exploring their potential role in the production of metabolites present in Tender coconut water. Endophytic bacteria were isolated from the coconut fruit endosperm – both, from liquid and flesh sources. Morphological and biochemical characterization was carried out for the isolates and were screened for antibacterial activity. Further, the effective isolate was mass multiplied, the metabolites synthesized by the isolate were extracted and the presence of compounds such as stigmasterol, oleic acid, and palmitic acid (2-Phenyl-1,3-Dioxolan-4-yl) methyl ester were identified by Gas chromatography–mass spectrometry analysis and were confirmed with Fourier-transform infrared spectroscopy. Scanning electron microscope images revealed the presence of microbial cells in the endoderm flesh. The isolate VITKUJ4 was identified to be the closest neighbor of Staphylococcus cohnii upon 16S rRNA gene sequencing and phylogenetic analysis. The study indicates the presence of endophytic bacteria in coconut fruit tissue that could be responsible for the beneficial metabolite synthesis. Current study is the first report on isolation and identification of bacteria in coconut fruit endosperm.
{"title":"Isolation and characterization of culturable indigenous endophytic bacteria in the tender coconut","authors":"Karthik P. Sriram, Upasana Mangrolia, W. J. Osborne","doi":"10.1080/08905436.2020.1789872","DOIUrl":"https://doi.org/10.1080/08905436.2020.1789872","url":null,"abstract":"ABSTRACT Tender coconut water is not merely served as a hydrating beverage but is also a good source of nutrients when consumed as a natural liquid refreshment. While providing health benefits, the fruit endosperm was considered sterile for generations. The current study was aimed at studying the presence of endophytic bacteria in tender coconut endosperm and exploring their potential role in the production of metabolites present in Tender coconut water. Endophytic bacteria were isolated from the coconut fruit endosperm – both, from liquid and flesh sources. Morphological and biochemical characterization was carried out for the isolates and were screened for antibacterial activity. Further, the effective isolate was mass multiplied, the metabolites synthesized by the isolate were extracted and the presence of compounds such as stigmasterol, oleic acid, and palmitic acid (2-Phenyl-1,3-Dioxolan-4-yl) methyl ester were identified by Gas chromatography–mass spectrometry analysis and were confirmed with Fourier-transform infrared spectroscopy. Scanning electron microscope images revealed the presence of microbial cells in the endoderm flesh. The isolate VITKUJ4 was identified to be the closest neighbor of Staphylococcus cohnii upon 16S rRNA gene sequencing and phylogenetic analysis. The study indicates the presence of endophytic bacteria in coconut fruit tissue that could be responsible for the beneficial metabolite synthesis. Current study is the first report on isolation and identification of bacteria in coconut fruit endosperm.","PeriodicalId":12347,"journal":{"name":"Food Biotechnology","volume":null,"pages":null},"PeriodicalIF":1.8,"publicationDate":"2020-07-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1080/08905436.2020.1789872","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48186298","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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