Article
Agriculture, Dairy & Animal Science
Lina Zhao, Qinggang Xie, Fengyi Shi, Shengnan Liang, Qingxue Chen, Smith Etareri Evivie, Ji Qiu, Bailiang Li, Guicheng Huo
Summary: This study aimed to reduce cow milk protein allergenicity by fermenting skim milk protein with Lactobacillus helveticus and Lactobacillus plantarum strains. The fermentation process inhibited antigenicity of specific milk proteins and cleaved major allergic epitopes, demonstrating a potential method for reducing milk sensitization.
JOURNAL OF DAIRY SCIENCE
(2021)
Article
Food Science & Technology
Lin Li, Yanshun Xu
Summary: The study found that Lactobacillus plantarum inhibited the lipolysis and flavor generation caused by Staphylococcus xylosus and Saccharomyces cerevisiae, especially Saccharomyces cerevisiae.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Sendeku Takele Alemneh, Shimelis Admassu Emire, Bernd Hitzmann
Summary: This study evaluated the suitability of a teff-based substrate for developing probiotic functional beverages, finding that both Lactobacillus rhamnosus GG (LGG) and Lactobacillus plantarum A6 (LA6) could grow and produce desired products in the substrate. The combination of the two evaluated lactobacilli strains reduced fermentation time, indicating the potential for producing functional probiotic beverages using teff flour as a substrate without any supplements.
Article
Chemistry, Applied
Naoki Shirotani, Anni Bygvraa Hougaard, Rene Lametsch, Mikael Agerlin Petersen, Fergal P. Rattray, Richard Ipsen
Summary: The study found that during the fermentation of soy protein isolates, the Lactobacillus helveticus strain LH88 can specifically degrade proteins, generating free amino acids and volatile compounds. However, most proteins remained intact after seven days of fermentation, suggesting that further modifications to the fermentation conditions are needed to promote the production of flavor compounds.
Article
Biotechnology & Applied Microbiology
Do-Won Park, Song-Hee Kim, Jong-Hyun Park
Summary: Analysis of prophage distribution and phage characteristics based on the genome of Lactobacillus plantarum derived from kimchi revealed different types of intact prophages belonging to the Siphoviridae family. These prophages co-evolved with their hosts and could only be induced by DNA damage, while they had negligible impact on host viability during kimchi fermentation.
Article
Biotechnology & Applied Microbiology
Hla Myo, Nara Nantarat, Nuntawat Khat-Udomkiri
Summary: The use of biotransformation with Lactic Acid Bacteria on coffee pulp can enhance its antioxidant properties and potential health benefits.
FERMENTATION-BASEL
(2021)
Article
Food Science & Technology
Ao Zhang, Zongcai Zhang, Kenan Zhang, Xin Liu, Xue Lin, Zhen Zhang, Tianyu Bao, Zhen Feng
Summary: This study demonstrated that adding specific nutrients can accelerate the growth of Lactobacillus plantarum, resulting in shortened fermentation time and reduced nitrite content in suancai. These findings provide a basis for utilizing nutrients to control the fermentation process of suancai.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2021)
Article
Food Science & Technology
Hatice Bekiroglu, Atefeh Karimidastjerd, Duygu Ozmen, Omer Said Toker, Mehmet Inan, Osman Sagdic, Enes Dertli
Summary: Recently, fermentation has been used to modify chickpea aquafaba, resulting in improved physicochemical and technofunctional properties. The fermentation process improved foaming expansion, solubility, stability, and emulsifying properties of the aquafaba. Protein analysis showed changes in the protein profile and secondary structure during fermentation. The study also found that longer fermentation times resulted in higher amounts of lower peptides. Overall, fermentation was shown to be a safe, eco-friendly, and effective method for improving the techno-functional characteristics of chickpea aquafaba.
Article
Food Science & Technology
Fan -Bing Meng, Yu -Ting Lei, Qing-Zhou Li, Yun-Cheng Li, Yun Deng, Da -Yu Liu
Summary: This study found that fermentation by two lactic acid bacteria strains, L. plantarum and L. acidophilus, significantly improved the antioxidant activity of loquat juice. Metabolomics analysis revealed different metabolites profiles between the two strains, with lipids, organic acids, amino acids, and phenolic compounds playing important roles in the flavor reconstruction and functional improvement of loquat juices.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Biotechnology & Applied Microbiology
Gulsun Ozyurt, Leyla Uslu, Mustafa Durmus, Yetkin Sakarya, Turkan Uzlasir, Esmeray Kuley
Summary: Spirulina fermented by LAB is an innovative fermented product with bioactive properties, and fermentation has a significant impact on its nutritional components. Microencapsulation with different ratios of coating material resulted in changes in nutritional components, color, and morphological appearances of unfermented and fermented Spirulina. Microencapsulation of fermented Spirulina has significant potential for the production of new functional foods.
ALGAL RESEARCH-BIOMASS BIOFUELS AND BIOPRODUCTS
(2023)
Article
Biochemistry & Molecular Biology
Jiaying Li, Juan Bai, Jie Yuan, Songtao Fan, Ting Zhang, Tao Pan, Yansheng Zhao, Jiayan Zhang, Xiang Xiao
Summary: The structure and function of beta-glucan in barley undergo significant changes after fermentation with Lactobacillus plantarum dy-1. A total of 158 types of glycosidic hydrolases were identified in L. plantarum dy-1, including an endoglucanase gene, Lpeg14265. Heterologous expression of Lpeg14265 showed optimal activity at pH 6.0 and 60 degrees C, leading to increased physiological activities of beta-glucan and significant microstructural changes in barley bran.
Article
Biotechnology & Applied Microbiology
Ilenys M. Perez-Diaz, Suzanne D. Johanningsmeier, Kartheek Anekella, Christian G. Pagan-Medina, Lesley Mendez-Sandoval, Consuelo Arellano, Robert Price, Katheryne Daughtry, Michelle Borges, Chloe Bream, Lauren Connelly, Susan E. Dieck, Meredith T. Levi, Erin K. McMurtrie, Rickey E. Smith, Jeannette C. Theora, Paige Wendland, Francisco Gomez-Rodriguez, Francisco Noe Arroyo-Lopez
Summary: This study defined the genotypes of Lactobacillus plantarum and Lactobacillus pentosus in industrial-scale cucumber fermentations using rep-PCR-(GTG)5, and evaluated their ability to ferment cucumbers under various conditions. It was found that L. pentosus strains were more efficient in cucumber juice fermentation compared to most L. plantarum strains. This research identified genetically diverse L. pentosus strains and one L. plantarum strain as candidates for starter cultures in commercial cucumber fermentations.
Article
Chemistry, Applied
Won -Young Bae, Do-Un Lee, Hyung-Seok Yu, Na-Kyoung Lee, Hyun-Dong Paik
Summary: This study aimed to increase the levels of epigallocatechin gallate (EGCG) and reduce the toxicity in Inulabritannica by fermenting it using Lactobacillus plantarum SY12. The optimal medium consisted of 10 g of I. britannica, 4 g of xylose, 5 g of soytone, and 5 g of beef extract. Fermented I. britannica extracts (FIE) showed increased cell viability and regulation of gene expression compared to the non-fermented extracts (IE). These effects were attributed to changes in the chemical composition of FIE. Fermentation was found to mitigate the toxicity in I. britannica.
Article
Food Science & Technology
Ge Song, Zhen He, Xinyi Wang, Mingwei Zhao, Xinying Cao, Xinping Lin, Chaofan Ji, Sufang Zhang, Huipeng Liang
Summary: This study investigated the quality characteristics of Suancai fermented with Lactobacillus plantarum and Pediococcus pentosaceus, finding that co-inoculation of these two strains resulted in higher bacterial diversity, a more similar VOCs profile to spontaneously fermented Suancai, increased organic acids and amino acids content, and higher similarity in organ-oleptic tastes with spontaneous fermentation.
FOOD RESEARCH INTERNATIONAL
(2021)
Article
Biotechnology & Applied Microbiology
Priyada Sittisart, Piyawan Gasaluck
Summary: This study aimed to enhance biosurfactant production from indigenous Lactobacillus plantarum MGL-8 using mango waste substrate and evaluate its characteristics as a food sanitizer. Mango waste substrate was found to increase biosurfactant production and the biosurfactant showed promising antimicrobial properties.
JOURNAL OF APPLIED MICROBIOLOGY
(2022)
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.