Review
Food Science & Technology
Guanmian Wei, Bimal Chitrakar, Joe M. Regenstein, Yaxin Sang, Peng Zhou
Summary: This review provides a comprehensive analysis of fermented soybean curd (furu), including its classification, the microorganisms involved in fermentation, the formation of aroma and taste compounds, microbial metabolites and their bioactivities. The authors also discuss future prospects, challenges, and the need for further research. This information is crucial for protecting the regional characteristics and ensuring consistent quality of furu.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Agriculture, Multidisciplinary
Kaixin Cao, Feiyu An, Junrui Wu, Shuaiqi Ji, Yaozhong Rong, Yuchen Hou, Xuwen Ma, Wenxin Yang, Longkun Hu, Rina Wu
Summary: This study reveals that the umami taste in Dajiang, a traditional Chinese condiment, originates from umami peptides. Three novel bean umami peptides were screened and characterized. Molecular docking analysis identified important amino acid residues for binding of these peptides to taste receptors. This research uncovers the mechanism of umami-peptide-driven flavor in fermented soybean products.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2023)
Article
Biotechnology & Applied Microbiology
Adriyanus Ivan Pratama, Hanifah Nuryani Lioe, Nancy Dewi Yuliana, Masahiro Ogawa
Summary: The umami compounds in the acid-hydrolysate of Spirulina were investigated in this study. The Spirulina hydrolysate was found to have a higher umami intensity compared to unhydrolyzed one. A specific umami fraction was obtained by ultrafiltration and chromatography, containing high concentrations of succinic acid and free L-glutamic acid, as well as abundant glutamyl peptides.
ALGAL RESEARCH-BIOMASS BIOFUELS AND BIOPRODUCTS
(2022)
Article
Chemistry, Applied
Charlotte Vinther Schmidt, Karsten Olsen, Ole G. Mouritsen
Summary: The study measured the FAA contents of selected fermented beverages using UHPLC and found that sakes, beers, wines, and champagnes with long yeast contact contain significant amounts of free glutamate. The results suggest that combining these fermented beverages with food rich in free nucleotides can achieve umami synergy.
Article
Food Science & Technology
Guanmian Wei, Joe M. Regenstein, Peng Zhou
Summary: The study revealed that the degree of protein hydrolysis and peptide content in fermented soybean curd increased significantly with fermentation time, reaching the highest levels after 90 days of ripening. The variety and abundance of bioactive peptides in the samples were dependent on fermentation time, with 30 and 90 days of fermentation showing the highest similarity. Furthermore, ACE-inhibitor and antioxidant peptides were identified as the main bioactive components in the product, exhibiting increased abundance and bioactivities with fermentation time, peaking at 90 days.
JOURNAL OF FOOD SCIENCE
(2021)
Article
Chemistry, Applied
Zuying Zhang, Wenchao Chen, Liu Tao, Xixing Wei, Lingling Gao, Yadi Gao, Jinwei Suo, Weiwu Yu, Yuanyuan Hu, Baoru Yang, Huifeng Jiang, Mohamed A. Farag, Jiasheng Wu, Lili Song
Summary: Exogenous ethylene treatment significantly increased the levels of amino acids, especially umami amino acids, in Torreya grandis nuts. Glutamic and aspartic acids showed a 1.9-fold and 2.1-fold increase, respectively. Transcriptome analysis revealed differential expression of genes involved in alanine, aspartate, and glutamate metabolism. RT-qPCR confirmed upregulation of biosynthesis genes (TgGOGAT1, TgAATC1, TgAATC4) and suppression of degradation enzymes (TgGS2, TgGAD1, TgGAD3, TgASNS1) after ethylene treatment. Ethylene treatment appears to enhance umami taste-active amino acids and improve the quality of T. grandis nuts.
Article
Agriculture, Multidisciplinary
Jianhua Zhao, Shiqi Liao, Jinlin Han, Yuqing Xie, Jie Tang, Jie Zhao, Wenjie Shao, Qin Wang, Hongbin Lin
Summary: This study aimed to understand the umami taste of fermented broad bean paste (FBBP) and explore the umami mechanism. Through various methods, eight peptides were identified and found to contribute to the umami taste of FBBP. Molecular docking results showed that these peptides interacted with specific residues in T1R3 through various forces. This research provides valuable insights into the umami taste of FBBP and lays the foundation for screening umami peptides.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2023)
Article
Chemistry, Applied
Daqiao Yang, Chunsheng Li, Laihao Li, Shengjun Chen, Xiao Hu, Huan Xiang
Summary: Umami peptides formed during fermentation enhance the unique taste of Chouguiyu. After identifying 400 umami peptides using peptidomics, it was found that most of them were significantly enhanced after fermentation. Molecular docking analysis revealed that these umami peptides interacted with specific amino acid residues in T1R3.
Article
Food Science & Technology
Guanmian Wei, Joe M. Regenstein, Peng Zhou
Summary: The research identified twenty-two important volatile flavor compounds in oil furu, which are associated with aroma characteristics. Different microbial communities have significant correlations with the aroma profile during fermentation of oil furu, and metabolic pathways in oil furu mainly involve amino acid, lipid, and carbohydrate metabolism.
FOOD RESEARCH INTERNATIONAL
(2021)
Article
Biochemistry & Molecular Biology
Carlo Francesco Morelli, Adele Cutignano, Giovanna Speranza, Gennaro Roberto Abbamondi, Marco Rabuffetti, Carmine Iodice, Rocco De Prisco, Giuseppina Tommonaro
Summary: There is a strong need to develop eco-sustainable agricultural techniques to improve crop yields while preserving biomolecule contents and reducing the adverse environmental impact of agro-chemicals. The use of microorganisms in agriculture represents an attractive and innovative solution. This study provides chemical data in support of the use of effective microorganisms (EM) green technology for the cultivation of edible agricultural products, such as tomato preserves, and may even improve nutritional and sensory qualities while safeguarding the environment.
Article
Agriculture, Multidisciplinary
Peter Christa, Andreas Dunkel, Alin Krauss, Timo D. Stark, Corinna Dawid, Thomas Hofmann
Summary: Sensory-guided fractionation techniques were used to identify taste-active and taste-enhancing compounds in kimchi. N-acylated amino acids derived from succinic acid and lactic acid were found to have taste-modulating properties in food matrices, contributing to the umami, mouthful, and complex taste profile of kimchi.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2022)
Article
Chemistry, Applied
Fan Yang, Shi Lv, Ye Liu, Shuang Bi, Yu Zhang
Summary: The demand for low-salt foods is increasing due to their health benefits. It has been discovered that edible fungi contain a large amount of umami components, which can enhance the salty taste of NaCl. The Antler fungus was found to have the highest umami intensity, and its enzymatic hydrolysate could effectively enhance the salty taste of NaCl at lower concentrations. This synergistic effect between umami and salty suggests that Antler fungus could be used as an ingredient in low-salt foods.
Article
Food Science & Technology
Zinaida S. Zobkova, Elena A. Yurova, Vladislav K. Semipyatniy, Ekaterina G. Lazareva, Daria Zenina, Irina R. Shelaginova
Summary: The key trends driving the global dairy market are shelf-life extension and generating consumer demand for new products. Quick biological evaluation tests play an important role in determining the biological value of dairy products. This study focuses on the procedures for quick biological evaluation of curd and curd products using indicator organisms.
Article
Food Science & Technology
Tao Feng, Weitong Cai, Da Chen, Shiqing Song, Lingyun Yao, Min Sun, Huatian Wang, Chuang Yu, Qian Liu, Yali Dang
Summary: In this study, the umami compounds in 12 species of edible fungi were analyzed and identified using electronic tongue. The variety of the fungi could be successfully distinguished using principal component analysis and discriminant factor analysis. The umami intensity of the fungi soup was evaluated through sensory and chemical analysis methods, and the results correlated well with each other. Therefore, the electronic tongue is able to analyze and evaluate the umami intensity of edible fungi to some extent.
JOURNAL OF FOOD SCIENCE
(2023)
Article
Behavioral Sciences
Isabella Hartley, Liliana Orellana, Djin Gie Liem, Russell Keast
Summary: The aim of this study was to determine the optimal classification criterion based on the number of tests assessed to ascertain an individual's ability to discriminate between MSG and NaCl. The results showed that 24 triangle tests produced the most consistent categorization of tasters across sessions.
Article
Biochemistry & Molecular Biology
Anita Maya Sutedja, Emiko Yanase, Irmanida Batubara, Dedi Fardiaz, Hanifah Nuryani Lioe
BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY
(2020)
Article
Chemistry, Medicinal
Masateru Ono, Yoshino Ichihara, Nao Saito, Minami Yamada, Kana Yuuki, Masami Nawata, Shuhei Tsutsumi, Shin Yasuda, Ryota Tsuchihashi, Masafumi Okawa, Junei Kinjo, Hiroyuki Miyashita, Hitoshi Yoshimitsu, Toshihiro Nohara
JOURNAL OF NATURAL MEDICINES
(2020)
Article
Biochemistry & Molecular Biology
Shuhei Tsutsumi, Yuki Tokunaga, Shunsuke Shimizu, Hideki Kinoshita, Masateru Ono, Katsuhisa Kurogi, Yoichi Sakakibara, Masahito Suiko, Ming-Cheh Liu, Shin Yasuda
BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY
(2020)
Article
Food Science & Technology
Safira Noor Andayani, Hanifah Nuryani Lioe, Christofora Hanny Wijaya, Masahiro Ogawa
JOURNAL OF FOOD SCIENCE
(2020)
Article
Biochemistry & Molecular Biology
Anita M. Sutedja, Emiko Yanase, Irmanida Batubara, Dedi Fardiaz, Hanifah N. Lioe
Article
Food Science & Technology
F. Kusnandar, H. N. Lioe, D. N. Faridah, R. Anggraeni, Pricilia
Summary: This study utilized Fourier transform infrared (FTIR) spectroscopy and PLS-OLS model to predict the quality of heat-treated palm oil, showing high accuracy and feasibility in doing so.
JOURNAL OF OIL PALM RESEARCH
(2021)
Article
Food Science & Technology
Suyanto, Hanifah Nuryani Lioe, Puspo Edi Giriwono, Dedi Fardiaz
Summary: This study investigated the levels of arsenic in complementary foods consumed by children aged 6-24 months in Indonesia, with the highest levels found in fish and fish products. The risk of arsenic exposure exceeded recommended levels, with cereals and cereal products being the major contributors to this health risk.
Article
Chemistry, Medicinal
Liza Devita, Mala Nurilmala, Hanifah Nuryani Lioe, Maggy T. Suhartono
Summary: The utilization of bigeye tuna skin as a source of collagen has been increasing its value. Pepsin-soluble collagen and bromelain-soluble collagen extracted showed antioxidant activities, indicating potential for use in food applications. Further research is needed to explore their health benefits.
Article
Agriculture, Multidisciplinary
Anita Maya Sutedja, Emiko Yanase, Irmanida Batubara, Dedi Fardiaz, Hanifah Nuryani Lioe
Summary: This study evaluated the chemical stability of kaempferol glycosides under simulated food processing conditions and found that rearrangement and hydrolysis reactions occurred during heat treatment. One of the rearrangement products showed higher enzymatic inhibitory activity. These findings can be used to design food processing conditions that increase the functional value of foods.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2022)
Article
Food Science & Technology
Liza Devita, Hanifah Nuryani Lioe, Mala Nurilmala, Maggy T. Suhartono
Summary: The hydrolysates and peptide fractions of bigeye tuna skin collagen showed antioxidant, antidiabetic, and antihypertensive activities, with the lower molecular weight fractions exhibiting higher antioxidant activity. They have the potential to be applied in food and health applications.
Article
Food Science & Technology
Kharisma I. Listyorini, Harsi D. Kusumaningrum, Hanifah N. Lioe
Summary: The water extract of Pangium edule seeds showed promising antifungal activity against A. flavus, with fatty acid and glycoside identified as the major active compounds responsible for this activity.
INTERNATIONAL JOURNAL OF FOOD SCIENCE
(2021)
Article
Food Science & Technology
Anita Maya Sutedja, Ayumi Ito, Emiko Yanase, Irmanida Batubara, Dedi Fardiaz, Hanifah Nuryani Lioe
Summary: This study investigated the processing of jack bean milk and the changes in phenolic compounds during the processing. The boiling of the beans led to an increase in total phenolic content (TPC) and total flavonoid content (TFC), possibly due to the release of phenolics caused by the destruction of chemical bonds. The soaking step resulted in a decrease in TFC, likely due to the migration of compounds into the soaking water. Kaempferol glucosides were identified as important components in jack bean milk, indicating their potential for the development of functional drinks.
FOOD SCIENCE AND TECHNOLOGY
(2022)
Proceedings Paper
Agricultural Engineering
D. Sarastani, D. Fardiaz, M. T. Suhartono, H. N. Lioe, N. Purwanti
INTERNATIONAL CONFERENCE ON FOOD AND BIO-INDUSTRY 2019
(2020)
Article
Food Science & Technology
Olivia Yofananda, C. Hanny Wijaya, Hanifah Nuryani Lioe, Sobir
CURRENT RESEARCH IN NUTRITION AND FOOD SCIENCE
(2020)
Article
Microbiology
Muhammad A. Kurnianto, Harsi D. Kusumaningrum, Hanifah N. Lioe
INTERNATIONAL JOURNAL OF MICROBIOLOGY
(2020)
Article
Chemistry, Applied
M. Graca Dias, Elsa Vasco, Francisco Ravasco, Lufsa Oliveira
Summary: This study estimated the vitamin D intake of "adults" and "elderly" populations in Portugal using the TDS methodology. The results showed that the majority of people had inadequate vitamin D intake, well below the Dietary Reference Values.
Article
Chemistry, Applied
Yanan Wang, Jiachen Shi, Yong-Jiang Xu, Chin-Ping Tan, Yuanfa Liu
Summary: This study investigates the variations in lipid digestion profiles among individuals of different ages using in vitro digestion models. The findings suggest that adults have a more comprehensive lipid digestion compared to infants, and infants tend to release shorter chain length and more saturated free fatty acids during digestion. Additionally, the particle sizes in the stomach of the elderly were consistently larger. This study enhances our understanding of how lipids with different degrees of unsaturation undergo digestion in diverse age groups.
Article
Chemistry, Applied
Hyunjong Yu, Huisu Kim, Pahn-Shick Chang
Summary: Chitosan-pectin emulsion-filled hydrogel (EFH) was developed to enhance the bioaccessibility of lipophilic bioactive compounds through intestinal delivery. The EFH, prepared without crosslinking agents, demonstrated improved mechanical strength and compactness with higher pectin concentration. It retained the emulsion at pH 2.0 and released it at pH 7.4, resulting in enhanced release of free fatty acids and improved bioaccessibility of curcumin.
Article
Chemistry, Applied
Tongze Zhang, Siqi Hong, Jia-Rong Zhang, Pin-He Liu, Siyi Li, Zixian Wen, Jianwei Xiao, Guirong Zhang, Olivier Habimana, Nagendra P. Shah, Zhongquan Sui, Harold Corke
Summary: Lactic acid fermentation significantly affects the morphology and physicochemical properties of proso millet starch, including the formation of surface indentations and small pores, decrease in gelatinization temperatures, and changes in hardness and adhesiveness.
Article
Chemistry, Applied
Liqin Kong, Feng Hong, Peng Luan, Yiping Chen, Yaoze Feng, Ming Zhu
Summary: This study presents a novel impedance biosensor using composite nanomaterials and T1R1 as a signal probe, which can competitively and ultra-sensitively detect umami intensity. The biosensor exhibits exceptional analytical performance and is suitable for food flavor evaluation.
Article
Chemistry, Applied
Kunying Lv, Yixin Yang, Qilong Li, Ran Chen, Liang Deng, Yiwei Zhang, Ning Jiang
Summary: Horse's milk, with its high nutritional value and low allergenic proteins, could be a substitute for cow's milk in infant consumption. A proteomic method was used to identify and compare milk fat globule membrane (MFGM) and whey proteins from different horse breeds. The study found differences in protein composition and functionality, which could support the development of formulas more suitable for human infants.
Article
Chemistry, Applied
Enrique Jacobo Diaz-Montana, Helene Brignot, Ramon Aparicio-Ruiz, Thierry Thomas- Danguin, Maria Teresa Morales
Summary: Sensory perception of virgin olive oil is influenced by phenols and volatiles, which are affected by the composition of the oil and biological factors. This study investigated the effect of saliva and phenols on the release of volatiles, and found that the presence of phenols decreased the release of saturated volatiles.
Article
Chemistry, Applied
Wei Zhou, Rui Zhang, Zhen Cai, Fangfang Wu, Yong Hu, Chao Huang, Kun Hu, Yun Chen
Summary: Environmentally friendly and outstanding pH-responsive cationic starch nanoparticles (CSNP) were prepared from pH-sensitive starch. CSNP exhibited nanosize and regular sphere, highly free-flowing molecular chains, and demonstrated excellent pH responsiveness through multiple emulsion/demulsification transitions.
Article
Chemistry, Applied
Andrea Koo, Vinayak Ghate, Weibiao Zhou
Summary: This study suggests that direct seeding may negatively affect the nutritional quality of crops, causing a decrease in ascorbic acid, vitamin K, and total glucosinolate content.
Article
Chemistry, Applied
Tonghao Du, Yazhou Xu, Xiaoyan Xu, Shijin Xiong, Linli Zhang, Biao Dong, Jinqing Huang, Tao Huang, Muyan Xiao, Tao Xiong, Mingyong Xie
Summary: This study successfully improved the ACE inhibitory activity of black sesame seeds by fermenting them with Lactobacillus Plantarum NCU116 and hydrolyzing them using acid protease. The RF-PSO model was used to predict the ACE inhibitory activity during the hydrolysis process. Eight peptides with ACE inhibitory activity were identified from fermented black sesame seed hydrolysates after separation and screening.
Article
Chemistry, Applied
Yao Liu, Songyi Lin, Kexin Liu, Shan Wang, Qiaozhen Liu, Na Sun
Summary: This study analyzed the structural changes of shrimp proteins during digestion, predicted the immunodominant epitopes, and validated their allergenicity. The results showed that shrimp proteins were degraded into peptides during digestion, but still carried IgE epitopes that trigger allergic reactions.
Article
Chemistry, Applied
Tiantian Fu, Hongwei Cao, Yu Zhang, Xiao Guan
Summary: This study investigates the impact of milling on the active components in rice, with a focus on the stability and bioaccessibility of phenols, VB1, and alpha-GABA during cooking and digestion. The findings show that milling exacerbates the instability of gamma-GABA during cooking and VB1 during digestion, and it affects the bioaccessibility of these active compounds.
Article
Chemistry, Applied
Zhihao Yang, Yanru Hou, Min Zhang, Puxin Hou, Chang Liu, Lu Dou, Xiaoyu Chen, Lihua Zhao, Lin Su, Ye Jin
Summary: This study investigated the molecular mechanism of feeding regimes on lamb flavor by using TMT labeling combined with MS. The results showed that pasture-fed groups had higher levels of amino acids and volatile flavor substances compared to concentrate-fed groups. Additionally, several differentially abundant proteins associated with lamb flavor were identified.
Article
Chemistry, Applied
Zixuan Xie, De Zhang, Junyu Zhu, Qianqian Luo, Jun Liu, Jingtao Zhou, Xiaoyong Wang, Yuqiong Chen, Zhi Yu, Dejiang Ni
Summary: This study investigated the acidification of aroma-enhanced black tea during storage. Analysis of non-volatile substances and organic acids using UPLC-Q-TOF/MS and HPLC revealed a decrease in soluble sugars and amino acids, while an increase in organic acids such as oxalic acid, malic acid, and quinic acid. In vitro experiments further demonstrated that the acidification is a result of the decomposition of sugars and amino acids by heating, as well as the oxidation of aromatic aldehydes. Additionally, the study showed that the taste composition of tea infusion is altered, with reduced amino acids, catechins, soluble sugars, and flavonoids. This research provides a theoretical basis for improving the quality of black tea.
Article
Chemistry, Applied
Lin Wang, Falai Ma, Zihan Li, Yan Zhang
Summary: This study developed time-temperature integrators based on amyloglucosidase@Cu3(PO4)2 nanoflowers for monitoring the freshness of chilled pork. The results showed that the integrators were highly reliable and accurate in predicting the quality of chilled pork.
