Article
Chemistry, Applied
Meng Dong, Yu-Ying Zhang, Xu-Hui Huang, Ran Xin, Xiu-Ping Dong, Kunihiko Konno, Bei-Wei Zhu, Ian Fisk, Lei Qin
Summary: The study evaluated the dynamic sensations of fresh and roasted salmon during chewing, as well as the tastants released in saliva. Specific amino acids and nucleotides released in saliva may induce different taste perceptions.
Article
Food Science & Technology
Adriana Cristina Urcan, Adriana Dalila Criste, Daniel Severus Dezmirean, Otilia Bobis, Victorita Bonta, Francisc Vasile Dulf, Rodica Margaoan, Mihaiela Cornea-Cipcigan, Maria Graca Campos
Summary: Beebread is a fermented bee product made from plant pollen, honey and bee saliva, containing high levels of proteins, lipids, free sugars, essential amino acids, and natural antioxidants. These findings suggest that Beebread could serve as a valuable source of value-added nutrients and bioactive compounds.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Jiahui Liang, Michelle Ji Yeon Yoo, Brent Seale, Gianpaolo Grazioli
Summary: In this study, a thermo-tolerant strain of L. bulgaricus was developed through Adaptive Laboratory Evolution (ALE) induced by gradual temperature increase. Changes in bacterial morphology, lactic acid production, protein network, and aroma were observed, with significantly higher levels of proteolytic activity and volatile cheese-aroma compounds identified in the thermo-tolerant strain milk. Further analysis through DNA profiling, metabolomics, and peptidomics will help to elucidate the mechanisms behind the observed changes.
Review
Plant Sciences
Itay Maoz, Efraim Lewinsohn, Itay Gonda
Summary: Aroma volatiles are crucial for plant ecological fitness and reproduction, as they are involved in various interactions and communications with other organisms. Amino acids and their derivatives play a vital role in the biosynthesis of plant volatiles. Different plants employ different strategies and pathways to produce aroma volatiles, and the enzymes located at the primary-specialized metabolism interface are of utmost importance. Biotechnology has the potential to enhance the quality and production of agricultural produce through manipulation of this interface.
CURRENT OPINION IN PLANT BIOLOGY
(2022)
Article
Plant Sciences
Clizia Villano, Olivia Costantina Demurtas, Salvatore Esposito, Antonio Granell, Jose Luis Rambla, Paola Piombino, Luigi Frusciante, Domenico Carputo, Gianfranco Diretto, Riccardo Aversano
Summary: In this study, the transcriptomic and metabolomic changes occurring in different tissues and developmental stages of the ancient grape varieties Aglianico and Falanghina were investigated to establish patterns of secondary metabolites contributing to their wine aroma and explore the underlying transcriptional regulation. The results revealed significant changes in both the transcriptome and metabolome, with terpenoid metabolism being the most distinct for Aglianico, and GLVs for Falanghina.
Article
Food Science & Technology
Aiai Zhong, Wei Chen, Yufan Duan, Ke Li, Xingyu Tang, Xing Tian, Zhongqin Wu, Zongjun Li, Yuanliang Wang, Chuanhua Wang
Summary: This study analyzed the structural composition of microbial communities and changes in volatile flavor substances during the fermentation of sour meat using high-throughput sequencing technology and solid-phase microextraction-gas chromatography-mass spectrometry. The research identified core microorganisms in fermented sour meat and their correlation with changes in flavor substances.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Barkat Ali, Kiran Yasmin Khan, Hamid Majeed, Yamei Jin, Dan Xu, Zhiming Rao, Xueming Xu
Summary: The study evaluated the impact of spray-dried Soy-Cow's mixed milk enzyme modified (SC-EM) cheese on wheat dough properties and bread aroma at different levels. It was found that higher levels of SC-EM cheese led to significant accumulation of amino acids and peptides in the dough, contributing to the bread aroma. The study identified a total of 118 volatile compounds in the bread, with newly identified compounds such as isoamyl alcohol, lactic acid ethyl ester, ethyl sorbate and sorbic acid. The results suggest that SC-EM cheese could be used as an improver in dough and enhance bread aroma, supporting its inclusion in fortified bakery products.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Chemistry, Applied
Yiwei Cui, Lihong Yang, Weibo Lu, Huicheng Yang, Yiqi Zhang, Xiaomin Zhou, Yongjun Ma, Junli Feng, Qing Shen
Summary: A steam explosion pretreatment method was established to prepare tuna bone powder, resulting in smaller particle size and higher calcium absorption and utilization rates in mice. This method provides a way for the deep processing and utilization of tuna bone by-product.
Article
Biochemistry & Molecular Biology
Elodie Passeri, Kamil Elkhoury, Maria Camila Jimenez Garavito, Frederic Desor, Marion Huguet, Claire Soligot-Hognon, Michel Linder, Catherine Malaplate, Frances T. Yen, Elmira Arab-Tehrany
Summary: The study demonstrates that nanoliposomes (NLs) prepared from salmon lecithin rich in n-3 PUFAs can effectively deliver PUFAs to the brain, benefiting the nervous system.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2021)
Article
Food Science & Technology
Zhao Jin, Guolin Cai, Chun Wu, Zhiming Hu, Xibiao Xu, Guangfa Xie, Dianhui Wu, Jian Lu
Summary: The study quantitatively profiled 83 low-molecular-weight metabolites in Chinese rice wine brewing process, demonstrating active metabolisms during primary fermentation but slower metabolisms in secondary fermentation. The end of brewing process showed higher levels of amino acids, organic acids, and reducing sugars in the wine.
FOOD RESEARCH INTERNATIONAL
(2021)
Article
Marine & Freshwater Biology
Andrew H. Dittman, Curry J. Cunningham, Thomas P. Quinn
Summary: This study found that the concentration of all amino acids significantly increased after the arrival of salmon in the five tributaries of Lake Aleknagik, Alaska. Although the composition of amino acids differed among streams, the differences alone were not sufficient for homing, suggesting that more complex combinations of odorants may be involved.
Article
Food Science & Technology
Chunlu Qian, Yaying Jiang, Yan Sun, Xiaodong Yin, Man Zhang, Juan Kan, Jun Liu, Lixia Xiao, Changhai Jin, Xiaohua Qi, Wenfei Yang
Summary: This study examined the effects of different cooking methods on the texture and flavor of lotus root. Boiling, steaming, and frying all resulted in decreased hardness and springiness, while frying significantly increased gumminess, chewiness, and cohesiveness. Liquid chromatography and electronic tongue analysis were used to determine the flavor components in lotus root, and gas chromatography-mass spectrometry and electronic nose were used to identify volatile flavor compounds. The results showed that boiling and steaming led to a decrease in flavor substances and changes in texture characteristics, while deep-frying increased the content of volatile flavor compounds, particularly aldehydes. Electronic tongue, nose, and principal component analysis effectively differentiated the taste and smell of lotus root before and after cooking, with boiled lotus root exhibiting the most natural and characteristic taste and smell among the four groups.
Article
Food Science & Technology
Helena Araujo-Rodrigues, Antonio P. L. Martins, Freni K. Tavaria, Maria Teresa G. Santos, Maria Joao Carvalho, Joao Dias, Nuno B. Alvarenga, Manuela E. Pintado
Summary: Serpa cheese, a protected designation of origin cheese, is produced using a vegetable coagulant and raw ovine milk. This study analyzed the rheologic and physicochemical parameters of Serpa cheeses from different producers, seasons, and sensory scores to identify chemical markers of their specificity. The results showed a high chemical diversity and variation, with certain compounds being more prevalent. Thirteen variables were identified as chemical markers, which will be essential for improving cheese quality and maintaining the authenticity of Serpa cheese.
Article
Endocrinology & Metabolism
Laura Carbone, Petra Buzkova, Howard A. Fink, John A. Robbins, Joshua Barzilay, Rachel E. Elam, Carlos Isales, Margery A. Connelly, Kenneth J. Mukamal
Summary: This study aimed to explore the relationship between branched chain amino acids (BCAA) and hip fractures and bone mineral density (BMD) in older individuals. After 12 years of follow-up, no significant association was found between BCAA concentrations and hip fracture risk. However, leucine concentrations were positively correlated with BMD in the hip and femoral neck. Further research is needed to determine whether BCAAs could be novel targets for osteoporosis therapies.
JOURNAL OF CLINICAL ENDOCRINOLOGY & METABOLISM
(2023)
Article
Environmental Sciences
Xin Yao, Tuantuan Fan, Guang Gao, Li Liu, Jianying Chao, Hao Liu
Summary: The quality and quantity of amino acids (AAs) vary among seasons and lake types. Particulate (PAA) and dissolved (DAA) AAs show higher concentrations in algal-dominated areas during summer. Amino acid degradation index (DI), serine + threonine values (Ser + Thr [mol%]), and aspartic acid/glycine ratio (Asp/Gly [mol%]) can be used to indicate the source, freshness, and bioavailability of organic matter.
ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH
(2023)
Review
Endocrinology & Metabolism
Jun Hirayama, Atsuhiko Hattori, Akihisa Takahashi, Yukihiro Furusawa, Yoshiaki Tabuchi, Masahiro Shibata, Aiko Nagamatsu, Sachiko Yano, Yusuke Maruyama, Hajime Matsubara, Toshio Sekiguchi, Nobuo Suzuki
Summary: Exposure to the space environment has numerous adverse effects on astronauts, including bone loss, sleep disorders, circadian rhythm disruption, cardiovascular and metabolic dysfunction, and impaired immune function. Melatonin, a hormone regulating various physiological functions, appears to play a crucial role in mitigating these effects and protecting against space radiation.
JOURNAL OF PINEAL RESEARCH
(2023)
Article
Chemistry, Applied
Lukai Ma, Yun Cui, Feng Wang, Huifan Liu, Weiwei Cheng, Lianxin Peng, Charles Brennan, Soottawat Benjakul, Gengsheng Xiao
Summary: This study developed and evaluated a method for analyzing MDA and two toxic alpha,beta-unsaturated aldehydes using UHPLC-QqQ-MS/MS. The method had a wide linear range, low LOD and LOQ, high recovery rates, and good precision. Application of the method to food analysis allowed for the determination of MDA, HHE, and HNE contents. This method is important for studying the impact of food composition and substrate structure on the generation and distribution of these aldehydes and for implementing corresponding control methods.
Article
Food Science & Technology
Mohamed Tagrida, Saqib Gulzar, Krisana Nilsuwan, Thummanoon Prodpran, Lukai Ma, Soottawat Benjakul
Summary: The properties of gelatin/chitosan blend films with different plasticisers and incorporated with liposomes loaded with betel leaf ethanolic extract (L/BLEE) or an equivalent amount of BLEE were investigated. Films plasticised with glycerol (GLY) and incorporated with BLEE (B-GLY) showed better properties than other films. The type of plasticiser did not affect the antioxidant activities of the films. SEM images showed that films without active compounds had a homogeneous surface, while those incorporated with BLEE or L/BLEE had rougher surfaces. During storage, lower oxidation occurred in shrimp oil packaged in B-GLY films compared to LDPE pouches.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Kartik Sharma, Krisana Nilsuwan, Bin Zhang, Hui Hong, Soottawat Benjakul
Summary: This study investigated the effects of plastein reaction on the bitterness, physicochemical properties, and antioxidant activity of salmon frame hydrolysate using different proteases at varying concentrations and temperatures. The results showed that the plastein reaction significantly reduced the bitterness of the hydrolysate and improved its solubility, although there was a slight decrease in antioxidant activity.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Environmental Sciences
Khamtorn Pudtikajorn, Thanasak Sae-leaw, Ahmet Faruk Yesilsu, Pornsatit Sookchoo, Soottawat Benjakul
Summary: Scleral cartilage biocalcium (SCBC) powder was produced from skipjack tuna (Katsuwonus pelamis) eyeball scleral cartilage (STESC) through defatting and protein removal. Calcined scleral cartilage (CSC) powder showed higher levels of calcium and phosphorus, lower values of a*, b*, and increment E*, and lower content of water, acid, and other organic functional groups compared to SCBC powder. CSC powder also exhibited lower volatility and higher calcium solubility in the gastrointestinal tract.
WASTE AND BIOMASS VALORIZATION
(2023)
Article
Food Science & Technology
Soottawat Benjakul, Phutthipong Sukkapat, Suriya Palamae, Jirakrit Saetang
Summary: Meat from broadhead catfish, African catfish, and black eel-tail catfish, whether in fresh-cut pieces, fillet, or processed form, shares similarities in appearance and texture, leading to potential adulteration or substitution between these species. To address this issue, a PCR-based authentication method using specific primers based on the COI gene was developed. The primers specifically amplified the responsible DNA for all three catfish species and had a detection limit of 0.7 ng. Cooking methods did not affect the PCR amplification efficiency. Therefore, this procedure can be used for species identification and adulteration detection among these catfish species.
FOOD ANALYTICAL METHODS
(2023)
Article
Food Science & Technology
Sylvia Indriani, Soottawat Benjakul, Tran Hong Quan, Azis Boing Sitanggang, Manat Chaijan, Pensiri Kaewthong, Tanyamon Petcharat, Supatra Karnjanapratum
Summary: Different modes of ultrasound-assisted process (UAP) enhance pepsin-soluble collagen (PSC) extraction and affect characteristics of PSC. This study aimed to evaluate the efficacy and characteristics of PSC extracted from Asian bullfrog skin using different modes of UAP (pretreatment (UP) and simultaneous treatment (US)) and ultrasonication times (15, 30, and 45 min). Both UP and US increased solid yield and recovery compared with control (without UAP). The a-amino group content and surface hydrophobicity of PSC varied according to the mode used. The protein pattern revealed the type I collagen for all PSC samples. Fourier-transform infrared spectroscopy and circular dichroism spectra indicated that UAP has a significant effect on the molecular structure, with a negligible impact on the integrity of the triple helix structure. Nevertheless, the UAP conditions applied in this study affected the structural stringency by lowering the thermal stability. UP at 30 min and US at 45 min, which displayed high extraction recovery and satisfactory triple helix structure, were selected for further analyses. The difference in isoelectric point and amino acid composition was also observed between each sample. Conclusively, both UP and US applied for appropriate time periods successfully enhanced the PSC extraction efficiency with various molecular characteristics of collagen.
FOOD AND BIOPROCESS TECHNOLOGY
(2023)
Article
Chemistry, Applied
Ajay Mittal, Avtar Singh, Soottawat Benjakul
Summary: The inhibitory effects of chitooligosaccharide-epigallocatechin gallate (COS-EGCG) conjugate on alpha-amylase were studied and found to be significant. The conjugate could reduce starch digestibility and could be used as a food additive with low glycemic index.
Article
Chemistry, Applied
Mohamed Tagrida, Krisana Nilsuwan, Saqib Gulzar, Thummanoon Prodpran, Soottawat Benjakul
Summary: The mechanical, barrier, and thermal properties of biodegradable films composed of gelatin/chitosan blends with and without betel leaf ethanolic extract (BLEE) were investigated. The addition of BLEE improved the elasticity and heat-seal ability of the films, while the seal ability decreased with increasing chitosan proportion. Films containing 2% BLEE exhibited enhanced ultraviolet and visible light barrier abilities and reduced water vapor permeability. The incorporation of BLEE also led to decreased swelling and water solubility of the films, increased antioxidant and antibacterial activities, and improved thermal stability. Therefore, gelatin/chitosan films containing BLEE could serve as active packaging materials with satisfactory properties.
FOOD HYDROCOLLOIDS
(2023)
Article
Agronomy
Dongjie Liu, Feng Wang, Charles Brennan, Soottawat Benjakul, Gengsheng Xiao, Xiaoguo Ying, Lukai Ma
Summary: The quality of fresh-cut Ma bamboo shoots was evaluated using physicochemical, 16S rRNA gene sequencing, and metabolomic analyses. Lactobacillaceae, Streptococcaceae, and Enterobacteriaceae were the predominant bacteria. Melatonin and UV-C treatments inhibited Lactobacillaceae and Cyano-bacteriales, respectively. Metabolomic analysis revealed significant changes in metabolite accumulation and lignin content during storage, with melatonin and UV-C treatments improving resistance to external stress. A combined melatonin and UV-C treatment showed the best maintenance of shoot quality.
POSTHARVEST BIOLOGY AND TECHNOLOGY
(2023)
Article
Nutrition & Dietetics
Jiancong Huo, Hui Yao, Jiagen Li, Jinmei Wang, Soottawat Benjakul, Bin Zhang
Summary: The physicochemical and volatile flavor properties of neon flying squid (OB), jumbo squid (DG), and Argentine squid (IA) mantles were studied during 8 days of chilled storage. The results showed that the chilled conditions caused rapid increases in pH value, TVBN, and carbonyl and MDA content of the squid mantles, while MP content decreased and springiness declined. OB mantles exhibited less chemical stability compared to the other two species. Histological observations revealed that DG mantle tissues had more compact structures. Volatile flavor analysis identified several compounds that were highly abundant in the mantles, likely due to protein and lipid decomposition, oxidation, and degradation, which varied among the different squid species. These findings provide insights into the quality changes of the three squid species during chilled storage.
FRONTIERS IN NUTRITION
(2023)
Article
Chemistry, Applied
Lirong Xu, Shihao Wang, Ailing Tian, Taorong Liu, Soottawat Benjakul, Gengsheng Xiao, Xiaoguo Ying, Yuhong Zhang, Lukai Ma
Summary: Green plum seed oil, known for its delicious flavor and nutritional benefits, was studied using headspace-gas chromatography-ion mobility spectrometry. A total of 42 volatiles were identified in the oil, with a distinct separation observed between the kernel oil and shell oil. The kernel oil contained desirable flavor compounds, while the shell oil had more fatty and pungent odor compounds. The oil was rich in oleic acid, linoleic acid, and minor bioactive components, making it a sustainable edible oil option.
Article
Food Science & Technology
Suriya Palamae, Wattana Temdee, Jirayu Buatong, Bin Zhang, Hui Hong, Soottawat Benjakul
Summary: By combining acidic electrolyzed water (AEW) depuration and sous vide cooking, the number of Vibrios in mussels was effectively reduced while maintaining their quality. The combination of AEW depuration and sous vide cooking at 100 degrees C for 1 min provided a yield of 27.22% mussel meat and preserved color and texture properties.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
(2023)
Article
Fisheries
Wattana Temdee, Avtar Singh, Hui Hong, Bin Zhang, Ahmet Faruk Yesilsu, Soottawat Benjakul
Summary: The effects of epigallocatechin gallate (EGCG) at 200 or 400 ppm on the quality changes of cooked Harpiosquillid mantis shrimp (Harpiosquilla raphidea) (CHMS) meat subjected to varying freeze-thaw cycles (F-T-C; 0, 1, 3, and 5) were studied. With increasing F-T-C, the CHMS meat deteriorated to a higher extent, indicated by increased exudate loss, tougher texture, and higher microbial counts. The addition of EGCG could dose-dependently retard these changes, as well as prevent microbial growth and lipid oxidation. The alterations in disulfide bond content and surface hydrophobicity of CHMS added with EGCG were more pronounced with higher EGCG concentration.
TURKISH JOURNAL OF FISHERIES AND AQUATIC SCIENCES
(2023)
Article
Chemistry, Analytical
Jirakrit Saetang, Phutthipong Sukkapat, Suriya Palamae, Prashant Singh, Deep Nithun Senathipathi, Jirayu Buatong, Soottawat Benjakul
Summary: A detection method combining multiplex PCR with lateral flow dipstick (LFD) assay was developed to detect pathogenic V. parahaemolyticus. The method showed high sensitivity and specificity and could be used in the food safety sector.
