Article
Biotechnology & Applied Microbiology
Kamon Yakul, Tanyawat Kaewsalud, Charin Techapun, Phisit Seesuriyachan, Kittisak Jantanasakulwong, Masanori Watanabe, Shinji Takenaka, Thanongsak Chaiyaso
Summary: Enzymatic valorization of cocoon waste into antioxidative sericin hydrolysate and fibroin film was demonstrated in this study, showing promising applications in various fields. The enzymatic process using protease SE5 was found to be superior to conventional methods, producing bioactive peptides with high radical scavenging activities and improving the mechanical properties of fibroin film.
JOURNAL OF CHEMICAL TECHNOLOGY AND BIOTECHNOLOGY
(2021)
Article
Green & Sustainable Science & Technology
Xuan Dong Bui, Cong Tuan Vo, Viet Cuong Bui, Thi My Pham, Thi Thu Hien Bui, Toan Nguyen-Sy, Thi Dong Phuong Nguyen, Kit Wayne Chew, M. D. Mukatova, Pau Loke Show
Summary: Fish protein hydrolysate from tuna processing waste showed antioxidant effects and could be used as a nitrogen source for food products. The optimized production conditions resulted in FPH with an average degree of hydrolysis of 7.72% and high antioxidant activity of 70%.
CLEAN TECHNOLOGIES AND ENVIRONMENTAL POLICY
(2021)
Article
Food Science & Technology
Yi-Ping Yu, Shu-Jung Lai, Chien-Ru Chang, Wen-Chi Chen, Shih-Hsiung Wu, Chun-Ping Lu
Summary: This study prepared lotus seed protein hydrolysate (LSPH) using Flavourzyme and evaluated its antioxidant activities. The results showed that the low molecular weight fragments generated from Flavourzyme hydrolysis of lotus seed protein have potential as nutraceutical or health promoting supplements due to their antioxidant activities.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Wenqian Wang, Shibo Zhao, Jinjin Pei, Pengfei Jiang, Wengang Jin, Ruichang Gao
Summary: This study investigated the changes in pH, browning extent, DPPH radical scavenging capacity, and reducing ability in Maillard reaction products (MRPs) between giant salamander peptides and glucose during heating. The results showed that the pH value of the MRPs decreased with heating time while the browning extent and antioxidant capacity increased. A total of 58 volatile compounds were detected among the MRPs and principal component analysis revealed good differentiation of volatile compounds at different reaction times. Correlation analysis showed that antioxidant activity was positively associated with browning extent, ketones, furans, and pyrazines.
JOURNAL OF FOOD QUALITY
(2023)
Article
Food Science & Technology
Legesse Shiferaw Chewaka, Chan Soon Park, Youn-Soo Cha, Kebede Taye Desta, Bo-Ram Park
Summary: Enzymatic hydrolysis of MW using NEC as an enzyme source resulted in better nutritional quality, sensory attributes, and biological activity compared to commercial proteases. The use of nuruk in protein hydrolysis has the potential to replace commercial proteases and reduce costs.
Article
Food Science & Technology
Shahab Naghdi, Masoud Rezaei, Mehdi Tabarsa, Mehdi Abdollahi
Summary: A new process for extracting sulfated polysaccharides (SPs) and fish protein hydrolysate (FPH) from tuna head simultaneously was developed. The influence of different enzymes (Alcalase, Protamex, and Pancreatin) on the properties and bioactivity of both SPs and FPHs was investigated. The results showed that Protamex yielded SPs with the highest carbohydrate content, while Alcalase produced SPs with the highest content of uronic acid/sulfate. The type of enzyme used also affected the degree of hydrolysis of FPHs and their antioxidant activity.
FOOD AND BIOPROCESS TECHNOLOGY
(2023)
Article
Chemistry, Applied
Zhaojun Zheng, Jiaxin Li, Yin Chen, Hong Sun, Yuanfa Liu
Summary: This study successfully prepared and characterized antioxidative hydrolysate and lipophilic peptides derived from mung bean protein. The hydrolysate exhibited excellent radical scavenging and metal ion-chelating activities, and effectively inhibited lipid oxidation. The lipophilic peptide fraction extracted from the hydrolysate showed significant suppression of oxidation products in bulk oil. LC-MS/MS analysis identified lipophilic peptides with high amounts of hydrophobic amino acids and histidine, suggesting their potential as natural antioxidants.
Article
Food Science & Technology
Trong Bach Nguyen, Laurine Mule Mueni, Tran Nu Thanh Viet Bui, Huynh Nguyen Duy Bao, Nguyen Thi Kim Cuc, Taco Nicolai
Summary: Fish protein isolate (FPI) was extracted from tuna dark muscle (TDM) using the pH-shift method, which significantly improved its sensory quality and nutritional value. The solubility of FPI in water was influenced by pH, with higher solubility at pH > 6 and pH < 3. The soluble FPI formed aggregates, and the viscosity of FPI solutions decreased with decreasing pH.
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2022)
Article
Food Science & Technology
Martin Vogelsang-O'Dwyer, Aylin W. Sahin, Francesca Bot, James A. O'Mahony, Juergen Bez, Elke K. Arendt, Emanuele Zannini
Summary: The effects of hydrolysis by commercial food-grade proteases on the physicochemical and techno-functional properties of lentil protein concentrate were investigated. Differences in specificity between the three proteases were evident in the electrophoretic protein profile, reversed-phase HPLC peptide profile, and free amino acid composition. Alcalase and Novozym were capable of extensively degrading all the major protein fractions. Increased solubility in acidic conditions with hydrolysis could broaden the range of food and beverage applications for lentil protein concentrate.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Zahra Tahsiri, Mehrdad Niakousari
Summary: Protein hydrolysates were synthesised from wild almond protein isolate (WAPI) using free and immobilised ficin, and were characterised. The zeta potential decreased over time due to differences in molecular mass distribution. The immobilised ficin-treated hydrolysate showed a suitable level of DPPH radical scavenging and enhanced oxidative stability of linoleic acid, sunflower oil and O/W emulsion.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Biochemistry & Molecular Biology
Jagriti Singh, Sandipan Karmakar, Rintu Banerjee
Summary: The present study aims to integrate ultrasonic technology with enzymes to convert distillers dried grains with solubles (DDGS), a distillery by-product, into an improved value-added product. The study demonstrates that ultrasonic-assisted enzymatic hydrolysis can significantly enhance the functional properties of rice-based DDGS protein.
PROCESS BIOCHEMISTRY
(2022)
Article
Biochemistry & Molecular Biology
Yu-Mei Wang, Xin-Yi Li, Jiao Wang, Yu He, Chang-Feng Chi, Bin Wang
Summary: In this study, a neutral protease hydrolysate with the highest degree of hydrolysis and antioxidant activity was obtained from degreased skipjack tuna milt. Thirteen antioxidant oligopeptides were identified, and five of them showed the highest ferric-reducing power and radical scavenging activity. Additionally, these peptides exhibited significant protective function against oxidative damage.
PROCESS BIOCHEMISTRY
(2022)
Article
Food Science & Technology
Tasneem K. Abd El-Rady, Al-Azab M. Tahoun, Mohamed Abdin, Hesham F. Amin
Summary: The objective of this research is to investigate the impact of different hydrolysis methods on Bigeye tuna waste. The enzymatic method produced the highest yield and degree of hydrolysis, but the lowest average peptide chain length. The enzymatic hydrolyzed fish had the highest protein and fat content, followed by microbial fermentation. The FPHs had good functional properties and low microbial counts.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Umesh Singh, Dalveer Kaur, Vibhu Mishra, Meena Krishania
Summary: This study utilized a tailored combinatorial approach to prepare protein supplements from Corn Gluten Meal, by using green solvent for deodorization and enzymatic hydrolysis to enrich lysine content. The alkaline protease from Aspergillus oryzae was found to be the most effective in hydrolyzing CGM, generating peptides with high antioxidant activity. The scalability and market potential of the developed product were demonstrated through sales and cost analysis.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Agriculture, Multidisciplinary
Jun-Hui Cheng, Wen-Xiao Zhao, Hai-Yan Cao, Zhen Wang, Yan Wang, Qi Sheng, Yin Chen, Peng Wang, Xiu-Lan Chen, Yu-Zhong Zhang
Summary: Collagen oligopeptides are widely used in various industries for their high bioactivities and bioavailability. A4095, the most abundant S8 protease secreted by Anoxybacillus caldiproteolyticus 1A02591, was characterized as a collagenolytic protease that can produce collagen oligopeptides by preferentially hydrolyzing the Y-Gly peptide bonds in denatured bovine bone collagen.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2023)
Article
Chemistry, Applied
Mei-Li Cheng, Hsuan-Chi Wang, Kuo-Chiang Hsu, Jyh-Sheng Hwang
FOOD AND AGRICULTURAL IMMUNOLOGY
(2015)
Article
Food Science & Technology
Tzu-Yuan Wang, Cheng-Hong Hsieh, Chuan-Chuan Hung, Chia-Ling Jao, Meng-Chun Chen, Kuo-Chiang Hsu
JOURNAL OF FUNCTIONAL FOODS
(2015)
Article
Chemistry, Applied
Tzu-Yuan Wang, Cheng-Hong Hsieh, Chuan-Chuan Hung, Chia-Ling Jao, Pei-Yi Lin, You-Liang Hsieh, Kuo-Chiang Hsu
Article
Food Science & Technology
Chuan-Chuan Hung, Yu-Hsuan Yang, Pei-Feng Kuo, Kuo-Chiang Hsu
JOURNAL OF FUNCTIONAL FOODS
(2014)
Article
Food Science & Technology
Chow-Feng Chiang, Kuo-Chiang Hsu, Chih-Yun Cho, Tseng-Yu Tsai, Chuan-Hsiang Hsu, Deng-Jye Yang
FOOD AND CHEMICAL TOXICOLOGY
(2020)
Article
Chemistry, Applied
Chow-Feng Chiang, Kuo-Chiang Hsu, Tseng-Yu Tsai, Chih-Yun Cho, Chuan-Hsiang Hsu, Deng-Jye Yang
Summary: Optimal QuEChERS conditions were established to extract PAHs from various food matrices, with charcoal grilled, gas stove grilled, and smoked foods showing higher PAHs contents, while fried and electric oven-baked/baked foods had lower PAHs contents. The contamination of original materials by PAHs in the environment also had an important impact on the PAHs contents in cooked foods.
Article
Agriculture, Multidisciplinary
Hsinjung Chen, Jui-Min Hung, Kuo-Chiang Hsu, Pei-Ting Chuang, Chin-Shuh Chen
Summary: Breaking food residuals and using municipal solid waste were effective in enhancing biogas transformation efficiency and yield. The energy transfer efficiency value for the combined food residuals used in the study was around 23%. Alkalinity and pH were found to be two major parameters controlling the success of the transformation process.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2021)
Article
Chemistry, Applied
Chow-Feng Chiang, Po-Lin Liao, Kao-Chiang Hsu, Chia-Chun Chang, Jau-Tien Lin, Deng-Jye Yang
Summary: A method using UPLC-MS/MS and a core-shell C18 column was developed to simultaneously determine 21 heterocyclic amines in 15 min. Cooking temperature and time were found to affect the HAs content in the samples, with fried foods showing higher levels. Norharman and Harman were identified as the main contributors to HAs content in all samples.
Article
Chemistry, Applied
Chow-Feng Chiang, Po-Lin Liao, Kuo-Chiang Hsu, Jung-Yu Shen, Jau-Tien Lin, Deng-Jye Yang
Summary: The optimal conditions for extracting HAs were established and applied to popular food products in the Taiwan market. Coffee and braised products contained high levels of HAs, resulting in relatively high intake. The dietary intake of HAs in plant-based protein food products should also be of concern.
Article
Biotechnology & Applied Microbiology
Hsinjung Chen, Yi-Jyuan Chen, Hui-Ting Yang, Kuo-Chiang Hsu, Minyi Zhou, Chin-Shuh Chen, Pei-Ting Chuang
Summary: This study fully implemented the new methodologies of ISO 22000:2018 and HACCP systems in a postpartum meal organization. The impacts of these systems on the dish's end product were evaluated, and it was found that the bacterial levels decreased and the importance of rapid testing and third-party testing for Chinese herbal medicinal materials was highlighted. With the implementation of the systems, the organization's dish quality and safety improved, resulting in fewer customer complaints and increased positive feedback and recommendations.
JOURNAL OF FOOD SAFETY
(2022)
Article
Biochemistry & Molecular Biology
Cheng-Hong Hsieh, Tzu-Yuan Wang, Bo-Chen Tung, Hui-Ping Liu, Lien-Te Yeh, Kuo-Chiang Hsu
Summary: Protein hydrolysates from soy protein isolate showed the greatest inhibition of cell growth. The hydrolysates induced cell cycle arrest and apoptosis in HSC-3 cells.
Article
Biochemistry & Molecular Biology
Yi-Hsin Lo, Shun-Fa Yang, Ching-Chang Cheng, Kuo-Chiang Hsu, Yu-Syuan Chen, Yu-Ya Chen, Chun-Wei Wang, Siao-Syun Guan, Cheng-Tien Wu
Summary: This study demonstrated the beneficial effects of Nobiletin in improving the progression of chronic kidney disease. Nobiletin was found to alleviate kidney fibrosis, oxidative stress, and inflammatory response. It may serve as a potential therapeutic candidate for the treatment of progressive chronic kidney disease.
Article
Biochemistry & Molecular Biology
Cheng-Hong Hsieh, Tzu-Yuan Wang, Chuan-Chuan Hung, Chia-Ling Jao, You-Liang Hsieh, Si-Xian Wu, Kuo-Chiang Hsu
Article
Biochemistry & Molecular Biology
Cheng-Hong Hsieh, Tzu-Yuan Wang, Chuan-Chuan Hung, You-Liang Hsieh, Kuo-Chiang Hsu
Review
Medicine, General & Internal
Chia-Ling Jao, Chuan-Chuan Hung, Yu-Shan Tung, Pei-Yi Lin, Meng-Chun Chen, Kuo-Chiang Hsu
BIOMEDICINE-TAIWAN
(2015)
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.
