Article
Food Science & Technology
Osama Magouz, Nabil Mehanna, Mohamed Khalifa, Hanaa Sakr, Sabrina Gensberger-Reigl, Sevim Dalabasmaz, Monika Pischetsrieder
Summary: A comprehensive analysis of the peptide fraction of fermented buttermilk was conducted using UHPLC-ESI-MS/MS before and after simulated gastrointestinal digestion. Results showed significant changes in the peptide profile of fermented buttermilk after digestion. A total of 81, 120, and 46 peptides were identified in fermented buttermilk, its gastric and intestinal digests, respectively. The bioactivity of fermented buttermilk peptides, mainly ACE inhibitory activity, increased significantly after digestion.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
(2023)
Article
Food Science & Technology
Swati B. Jadhav, Tejal Gaonkar, Abhijit Rathi
Summary: The study found that athletes tend to consume more protein than the daily recommended allowance, and supplementing their protein intake with external enzymes can enhance bioavailability. In vitro research showed that pepzymeAG assisted digestion had higher degree of hydrolysis and released bioactive peptides with enhanced antioxidant and antidiabetic properties. This enzyme may benefit athletes by increasing the rate of gastric emptying and aiding in better absorption of protein through the intestine.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Chemistry, Applied
Jianmei Yu, Nona Mikiashvili, Rabiatu Bonku, Ivy N. Smith
Summary: The study found that hydrolysis of peanut flour can reduce the immunoreactivity to peanut allergic patients and generate PFH with antioxidant and ACE-inhibitory activities. The fraction smaller than 5 kDa showed higher ACE-inhibitory activity and did not bind IgE of peanut allergic patients.
Article
Food Science & Technology
Ever Hernandez-Olivas, Sara Munoz-Pina, Jorge Garcia-Hernandez, Ana Andres, Ana Heredia
Summary: This study aimed to evaluate the impact of common gastrointestinal alterations with aging on protein digestibility and related properties in different meats. The results showed that under intestinal suboptimal conditions, beef had lower protein digestibility compared to other meats, while chicken intake was more beneficial for protein digestion. Gastric alterations seemed to improve protein solubility. Both gastric and intestinal suboptimal conditions reduced the angiotensin converting enzyme inhibition of meat digesta, but only intestinal alterations negatively affected antioxidant activity.
Article
Food Science & Technology
Papungkorn Sangsawad, Sasikan Katemala, Danou Pao, Saranya Suwanangul, Rachasit Jeencham, Manote Sutheerawattananonda
Summary: This study aimed to produce bioactive peptides from sericin using enzymatic hydrolysis methods, with neutrase producing peptides with the strongest DPP-IV and ACE inhibitory activities. The peptides remained stable even after simulated in vitro gastrointestinal digestion and ultrafiltration, showing promise as dietary ingredients for alleviating metabolic syndromes.
Article
Food Science & Technology
Kai Wang, Qinwen Luo, Hui Hong, Huaigao Liu, Yongkang Luo
Summary: Novel antioxidant and ACE inhibitory peptides VTAGLVGGGAGK and PTGNPLSP were screened from Arthrospira platensis protein hydrolysates, exhibiting high stability under thermal processing and various pH conditions. PTGNPLSP showed higher stability during in vitro gastrointestinal digestion compared to VTAGLVGGGAGK.
FOOD RESEARCH INTERNATIONAL
(2021)
Article
Food Science & Technology
Lazar D. Zarkovic, Ksenija S. Mileski, Jelena S. Matejic, Uros M. Gasic, Nemanja F. Rajcevic, Petar D. Marin, Ana M. Dzamic
Summary: This study analyzed the chemical composition, antioxidant, and hypoglycemic activity of Rosa arvensis Huds. leaves and fruits collected from different regions in Serbia. The results showed that leaf extracts had high antioxidant capacity and good alpha-glucosidase inhibitory potential, indicating their potential as novel food ingredients.
Article
Food Science & Technology
Sara Sangiorgio, Nikolina Vidovic, Giovanna Boschin, Gilda Aiello, Patrizia Arcidiaco, Anna Arnoldi, Carlo F. Morelli, Marco Rabuffetti, Teresa Recca, Letizia Scarabattoli, Daniela Ubiali, Giovanna Speranza
Summary: The study compared the ACE-inhibitory activities of different hydrolysates and identified the novel peptide NDRP as potentially the main agent responsible for ACE inhibition.
Article
Chemistry, Applied
Zhongtian Yin, Ruyu Yan, Yunsong Jiang, Shengbao Feng, Hailang Sun, Jinyuan Sun, Dongrui Zhao, Hehe Li, Bowen Wang, Ning Zhang
Summary: This study identified four novel peptides in Qingke baijiu and evaluated their in vitro angiotensin-converting enzyme (ACE) inhibitory activities. Two of the peptides showed high affinity with ACE and demonstrated significant inhibitory activity, possibly due to their hydrophobicity. Additionally, the peptides showed no obvious toxicity to Caco-2 cells.
Article
Food Science & Technology
Xinyue Hao, Wanshuang Yang, Qipeng Zhu, Gengxu Zhang, Xiuxiu Zhang, Lu Liu, Xiaodong Li, Muhammad Hussain, Chenyu Ni, Xin Jiang
Summary: This study found that the type of probiotics in cheese can influence its proteolysis degree and ACE inhibitory activity during digestion, with cheese containing Lactobacillus helveticus showing higher ACE inhibition. Most of the ACE-I peptides come from beta-casein, with hydrophobic amino acids and basic amino acids playing significant roles in forming ACE inhibitory peptides that resist digestion.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Jiwon Yoon, Misook Kim
Summary: The fermentation of Artemisia capillaris extract with probiotic Leuconostoc mesenteroides MKJW and MKSR resulted in the production of metabolites with anti-diabetic, antibacterial, and acetyl- and butyrylcholinesterase inhibitory activities.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Plant Sciences
Claudia I. Gamboa-Gomez, Mayra Denise-Herrera, Luis E. Simental-Mendia, Alejandro Zamilpa-Alvarez, Manases Gonzalez-Cortazar, Gerardo Martinez-Aguilar, Pablo Alvarado-Aguilar, Elisa P. Morales-Castro, Jose A. Avila-Soto, Juan A. Amador-Herrera, Fernando Guerrero -Romero
Summary: The study demonstrates that Mexican oregano has an impact on the absorption of carbohydrates and lipids in vivo, reducing lipid absorption and lowering serum triglyceride levels. Additionally, Mexican oregano exhibits good antioxidant activity.
JOURNAL OF ETHNOPHARMACOLOGY
(2022)
Article
Chemistry, Applied
Yangyang Feng, Dongxue Yuan, Chuanai Cao, Baohua Kong, Fangda Sun, Xiufang Xia, Qian Liu
Summary: Effects of different concentrations of ethanol on the digestion rate and antioxidant activity of whey protein isolates were investigated. 40% ethanol concentration showed the highest digestion rate and strongest antioxidant activities. Higher ethanol concentrations might decrease the digestibility of the protein.
FOOD HYDROCOLLOIDS
(2022)
Article
Chemistry, Applied
Justyna Siegien, Tina Buchholz, Dominik Popowski, Sebastian Granica, Ewa Osinska, Matthias F. Melzig, Monika E. Czerwinska
Summary: The study evaluated inhibitory effects of fractions obtained from Chaenomeles japonica and Hippophae rhamnoides extracts on pancreatic lipase and α-amylase activities after artificial gastrointestinal digestion. The main active constituents were procyanidins and isorhamnetin derivatives in the extracts, correlating with significant inhibitory activity.
Article
Biochemistry & Molecular Biology
Dandan Liu, Yiting Guo, Junsong Zhu, Weijie Tian, Min Chen, Haile Ma
Summary: Enzymatic hydrolysis of walnut protein to produce walnut peptide with antihypertensive activity may not be necessary, as both walnut protein and walnut hydrolysate demonstrated significant blood pressure lowering effects in in vivo experiments. The mechanism of antihypertensive activities involves regulating the renin-angiotensin-aldosterone system and the kallikrein-kinin system, as well as endothelium-derived vasoconstrictor and relaxing factors.
Article
Food Science & Technology
Hulya Ilyasoglu Buyukkestelli, Nehir El Sedef
LWT-FOOD SCIENCE AND TECHNOLOGY
(2019)
Article
Nutrition & Dietetics
Torsten Bohn, Charles Desmarchelier, Sedef N. El, Jaap Keijer, Evert van Schothorst, Ralph Ruhl, Patrick Borel
PROCEEDINGS OF THE NUTRITION SOCIETY
(2019)
Article
Chemistry, Medicinal
Nalan Gulsen Unal, Ayseguel Kozak, Sibel Karakaya, Nevin Oruc, Burcu Barutcuoglu, Cagdas Aktan, Murat Sezak, Ahmet Omer Ozutemiz
JOURNAL OF MEDICINAL FOOD
(2020)
Review
Food Science & Technology
Merve Eda Eker, Kjersti Aaby, Irena Budic-Leto, Suzana Rimac Brncic, El Sedef Nehir, Sibel Karakaya, Sebnem Simsek, Claudine Manach, Wieslaw Wiczkowski, Sonia de Pascual-Teresa
Article
Nutrition & Dietetics
Pinar Ercan, Sedef Nehir El
Summary: This study aimed to determine and evaluate the bioaccessibility of total anthocyanin and procyanidin in apple, red grape, and cinnamon, as well as their inhibitory effects on lipid and carbohydrate digestive enzymes. The findings suggest that these foods have the potential to inhibit digestive enzymes such as lipase, alpha-amylase, and alpha-glucosidase.
INTERNATIONAL JOURNAL FOR VITAMIN AND NUTRITION RESEARCH
(2021)
Article
Food Science & Technology
Bade Tonyali, Ilkay Sensoy, Sibel Karakaya
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
(2020)
Article
Food Science & Technology
Merve Eda Eker, Sibel Karakaya
INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE
(2020)
Review
Food Science & Technology
Sara Benede, Daniel Lozano-Ojalvo, Susana Cristobal, Joana Costa, Enza D'Auria, Tanja Cirkovic Velickovic, Maria Garrido-Arandia, Sibel Karakaya, Isabel Mafra, Gabriel Mazzucchelli, Gianluca Picariello, Alejandro Romero-Sahagun, Caterina Villa, Paola Roncada, Elena Molina
Summary: Current methods based on electrophoretic, chromatographic, or immunochemical principles have enabled the study of allergens, but there are still unknown structural features related to the allergenic potential of food proteins. It is also important to evaluate new allergens from novel protein sources that may pose new risks for consumers.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2022)
Article
Food Science & Technology
Hulya Ilyasoglu Buyukkestelli, Sedef Nehir El
Summary: The study found that double emulsions containing saccharose were sweeter than single emulsions, potentially helping the food industry reduce sugar content. Excessive sugar consumption is associated with health issues, prompting the industry to decrease sugar levels, with double emulsion technology offering a promising solution.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
(2021)
Article
Food Science & Technology
Mine Kostekli Buyukcan, Sibel Karakaya
Summary: The study compared the emulsifying and foaming properties of plant and animal-sourced proteins, highlighting PeP1, WPC, and BMP as proteins with competitive emulsifying functions. Additionally, the findings demonstrated that patatin-rich potato protein can potentially replace the foaming function of egg white as an allergen-free and vegan option.
ITALIAN JOURNAL OF FOOD SCIENCE
(2021)
Article
Food Science & Technology
Myriam M. L. Grundy, Evan Abrahamse, Annette Almgren, Marie Alminger, Ana Andres, Renata M. C. Ariens, Shanna Bastiaan-Net, Claire Bourlieu-Lacanal, Andre Brodkorb, Maria R. Bronze, Irene Comi, Leslie Couedelo, Didier Dupont, Annie Durand, Sedef N. El, Tara Grauwet, Christine Heerup, Ana Heredia, Marcos R. Infantes Garcia, Christian Jungnickel, Ilona E. Klosowska-Chomiczewska, Marion Letisse, Adam Macierzanka, Alan R. Mackie, David J. McClements, Olivia Menard, Anne Meynier, Marie-Caroline Michalski, Ana-Isabel Mulet-Cabero, Anette Mullertz, Francina M. Payeras Perello, Irene Peinado, Melina Robert, Sebastien Secouard, Ana T. Serra, Sandra D. Silva, Gabriel Thomassen, Cecilia Tullberg, Ingrid Undeland, Carole Vaysse, Gerd E. Vegarud, Sarah H. E. Verkempinck, Michelle Viau, Mostafa Zahir, Ruojie Zhang, Frederic Carriere
Summary: In vitro digestion studies often use animal digestive enzyme extracts as substitutes of human gastric and pancreatic secretions, and measure the activities of enzymes using the pH-stat technique. While repeatability within individual laboratories is satisfactory, inter-laboratory variability is high.
JOURNAL OF FUNCTIONAL FOODS
(2021)
Article
Food Science & Technology
Asli Kancabas Kilinc, Sibel Karakaya
Summary: The protein content of digested apricot kernel milk decreased and pepsin-resistant proteins were found. There was no difference in pancreatic lipase penetration in the oil-water interface of oil bodies in both milk types.
ITALIAN JOURNAL OF FOOD SCIENCE
(2022)
Article
Food Science & Technology
Aysen Bas, Sedef El Nehir
Summary: The study investigated the possibility of using cricket flour as a substitute for wheat flour in biscuits. The cricket biscuits showed similar physical properties to standard biscuits but had differences in protein, dietary fiber, ash, and carbohydrate content. The cricket biscuits had a slightly lower glycemic index and higher protein digestibility compared to standard biscuits.
INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE
(2022)
Article
Food Science & Technology
Reto Portmann, Pablo Jimenez-Barrios, Julien Jardin, Lychou Abbuhl, Daniela Barile, Marianne Danielsen, Yu-Ping Huang, Trine Kastrup Dalsgaard, Beatriz Miralles, Valerie Briard-Bion, Stefano Cattaneo, Christophe Chambon, Benoit Cudennec, Ivano De Noni, Barbara Deracinois, Didier Dupont, Angeline Duval, Christophe Flahautj, Ruben Lopez-Nicolas, Sedef Nehir El, Valentina Pica, Veronique Sante-Lhoutellier, Milda Stuknyte, Laetitia Theron, Thierry Sayd, Isidra Recio, Lotti Egger
Summary: Mass spectrometry is widely used for evaluating various molecules in complex food matrices, particularly for monitoring digestive processes in vivo and in vitro. However, due to the diversity of equipment, sample preparation methods, data acquisition settings, and interpretation approaches, it is challenging to determine the optimal parameters for the best results. This study conducted an inter-laboratory investigation using samples collected during in vitro digestion and provided an overview of the state-of-the-art mass spectrometry applications for studying food digestion. The results showed that soy proteins had slower gastric digestion and longer peptide sequences in the intestinal phase compared to skim milk powder and cooked chicken breast proteins, indicating higher resistance to digestion. The differences among laboratories were attributed more to peptide selection criteria than to individual analytical platforms. Overall, mass spectrometry combined with appropriate methodologies and statistical approaches can contribute to the characterization of the digestome.
FOOD RESEARCH INTERNATIONAL
(2023)
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.
