Food Bioengineering最新文献

{"title":"In vitro investigation of the effect of food texture, particle size, and viscosity on gastric disintegration and emptying","authors":"Fanbin Kong,&nbsp;Duc Huy Tran Do","doi":"10.1002/fbe2.12007","DOIUrl":"10.1002/fbe2.12007","url":null,"abstract":"<p>The objective of this study was to investigate the influence of particle size, texture, and gastric viscosity on food gastric disintegration and emptying rates. <i>In vitro</i> dynamic gastric digestion was conducted for carrots using a dynamic gastric simulation model. The changes in the texture of carrots and other foods as indicated by bulk resistance, the percent solids emptied, and the particle size distribution were used as parameters to study disintegration kinetics and emptying patterns. The influence of viscosity on food emptying was studied on both indigestible particles (amberlite beads) and digestible solids (carrots). The results indicated medium-size carrot particles (1.40–2.00 mm) had a greater disintegration and a higher amount of emptying rate when compared to larger (2.00–3.34 mm) and smaller (1.14–1.40 mm) carrot particles. A high correlation exists between the final bulk resistance after 120 min digestion and the amount of solids emptied. Increasing viscosity up to values 8.20 Pa·s improved the particle dispersion for amberlite and carrots and increased rates of solids emptying, while further increase in viscosity hindered emptying of amberlite and carrot solids. The variable emptying rates of both indigestible and digestible solids with viscosity were described with a mathematical model based on particle-emptying coefficient.</p>","PeriodicalId":100544,"journal":{"name":"Food Bioengineering","volume":"1 1","pages":"68-81"},"PeriodicalIF":0.0,"publicationDate":"2022-04-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fbe2.12007","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74817673","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Welcome to Food Bioengineering","authors":"Liming Zhao","doi":"10.1002/fbe2.12008","DOIUrl":"10.1002/fbe2.12008","url":null,"abstract":"<p>Facing the challenge of the ever-increasing world population, we must supply high-quality food in sufficient quantity and in an environmentally friendly and efficient manner. Food bioengineering, as a cross-disciplinary between food science and bioengineering, provides the technical possibility to develop sustainable processes to produce healthy, safe, and nutritional foods. The combination of food sciences and bioengineering has realized the production of a wide variety of foods with enhanced shelf life, functionality, and quality to meet versatile consumer demands. Food bioengineering, or applying bioengineering advances in food processing, will undoubtedly continue to play a significant role in maximally utilizing available raw materials and minimizing their waste-releasing emissions, including carbon dioxide. Research and development in <i>Food Bioengineering</i> have become even more extensive and intensive than ever before.</p><p><i>Food Bioengineering</i> is a new open-access journal providing a global platform for peers with interests and activities spanning the cross-disciplinary disciplines of food science, food engineering, bioengineering, nutrition, and chemical engineering. The platform enables authors and readers to communicate their research on innovative technologies and next-generation ingredient sources for sustainable technology development of food processing.</p><p><i>Food Bioengineering</i> will publish original research and review articles, short communications that describe all aspects of biosynthesis and metabolic engineering for food production, food enzymology, food bioprocess engineering, biomaterials for food packaging, health significance of functional foods, future foods, biosensors for food analysis, food chemical engineering, among other relevant topics.</p><p><i>Food Bioengineering</i> aims to become a leading international journal publishing the highest quality original contributions on the latest developments, where each article will make a clear contribution to further basic and applied knowledge in the innovative technologies and next-generation ingredient sources for healthy and sustainable food developments with bioengineering means. By focusing on these areas of research and encouraging the publication and dissemination of such studies, this journal will promote and enhance research in this scientific and technological discipline. Here is our inaugural issue of <i>Food Bioengineering</i>, including three reviews, one editorial, and six original research articles. This collection encompasses several important topics of our journal, reporting the biomanufacturing of lactoferrin and ergothioneine, the expression and immobilization of enzymes for chitooligosaccharides, and D-tagatose production, the health significance of whole wheat flour diet and lactic acid bacteria, and the application of alternative food processing methods. We welcome manuscript submissions of high-quality, innovative, and cutting-edge ","PeriodicalId":100544,"journal":{"name":"Food Bioengineering","volume":"1 1","pages":"3"},"PeriodicalIF":0.0,"publicationDate":"2022-04-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fbe2.12008","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78627412","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Heterogenously-expressed chitosanase combining a green ball milling method for enzymatic degradation","authors":"Haipeng Su,&nbsp;Jianan Sun,&nbsp;Chaoran Guo,&nbsp;Zhenrong Jia,&nbsp;Xiangzhao Mao","doi":"10.1002/fbe2.12006","DOIUrl":"10.1002/fbe2.12006","url":null,"abstract":"<p>Chitooligosaccharides (COSs) and <span>d</span>-glucosamine (GlcN), the most valuable biomolecules due to their various physiological functions, can be available inexpensively from chitosan by bio-enzymatic degradation, in which chitosanases play a key role. On the other hand, pretreatment of chitosan is the necessary procedure in the bioproduction by enzymatic hydrolysis. Therefore, the green and efficient pretreatment strategy as well as superior enzyme activity are the most critical aspects in scaled up production. This study investigated environmentally friendly and efficient enzymatic hydrolysis of powdery chitosan (PC) pretreated by ball-milling. First, heterologous expression yielded OUC-CsnPT, a glycoside hydrolase family 46 chitosanase with a predominant specific activity of 5346.56 U/mg at pH 6.0°C and 45°C. The endo-type chitosanase OUC-CsnPT hydrolyzed chitosan to produce GlcN and chitobiose [(GlcN)₂]. Then, ball-milling was employed to pretreat PC to promote chitosanase OUC-CsnPT hydrolysis, and the effectiveness was characterized by scanning electron microscope, X-ray diffraction, and FTIR-attenuated total reflection. Through the development of the novel route, the yield of COSs and GlcN for ball-milling powdery chitosan increased by 10.8-folds with a concentration of 14.5 μmol/ml. Hence, this technique presents a promising strategy suited to be a straightforward and environmentally friendly option for oligosaccharides production, broadening the theoretical basis for PC biodegradation.</p>","PeriodicalId":100544,"journal":{"name":"Food Bioengineering","volume":"1 1","pages":"37-46"},"PeriodicalIF":0.0,"publicationDate":"2022-04-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fbe2.12006","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78406959","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Engineering Mycolicibacterium neoaurum for the production of antioxidant ergothioneine","authors":"Liang-Bin Xiong,&nbsp;Zhi-Yong Xie,&nbsp;Jie Ke,&nbsp;Li Wang,&nbsp;Bei Gao,&nbsp;Xin-Yi Tao,&nbsp;Ming Zhao,&nbsp;Ya-Ling Shen,&nbsp;Dong-Zhi Wei,&nbsp;Feng-Qing Wang","doi":"10.1002/fbe2.12004","DOIUrl":"10.1002/fbe2.12004","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 <p>Ergothioneine (EGT) represents valuable protective functions for humans, but EGT from the diet cannot meet daily requirements. Although the heterologous synthesis of EGT had been achieved, it is still a challenge to obtain stable and high-yield EGT-producing cell factories. Here, after the co-overexpression of the EGT synthetic gene cluster and <i>hisG, hisC</i>, and <i>allB1</i> in <i>Mycolicibacterium neoaurum</i>, the natural EGT titer was increased by 7.2-folds. However, the degradation problem of EGT in large-scale fermentation needs to be urgently solved. A putative lyase gene <i>Mn_3042</i> was inactivated, thus inhibiting the product degradation and increasing the EGT titer by 21%. Moreover, the enhancement of <i>S</i>-adenosyl-\u0000<span>l</span>-methionine regeneration further increased EGT titer by 28%. After optimization of fed-batch fermentation, the yield of EGT was boosted to 1.56 g/L with a productivity of 7.2 mg/L/h. This study provides a systematic engineering strategy for developing EGT-producing cell factories.</p>\u0000 </section>\u0000 </div>","PeriodicalId":100544,"journal":{"name":"Food Bioengineering","volume":"1 1","pages":"26-36"},"PeriodicalIF":0.0,"publicationDate":"2022-03-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fbe2.12004","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74285648","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Application of barley flour processed by different methods as an alternative to fat in emulsion-type sausage","authors":"Ying Zhu,&nbsp;Shiting Huang,&nbsp;Donghao Jia,&nbsp;Yansheng Zhao,&nbsp;Jiayan Zhang,&nbsp;Juan Bai,&nbsp;Xiang Xiao","doi":"10.1002/fbe2.12005","DOIUrl":"10.1002/fbe2.12005","url":null,"abstract":"<p>Physicochemical properties of three types of barley flour, whole barley flour (BF), electromagnetic stir-frying whole barley flour, and extruded whole barley powder (EBF), and their potential application in emulsion type sausage were evaluated in this study. The water solubility index, water absorption index, and pasting properties of barley flour treated by different processing technologies were significantly different. The EBF has the highest water solubility index (12.67%) and water absorption index (503.20%), and with the minimum peak viscosity (2593.67 cp) and pasting temperature (50.20°C). The water-holding capacity and cooking loss of emulsified sausage improved significantly after adding the barley flour processed by different methods, especially the 9%BF substitution, the pressure water loss rate and cooking loss rate were reduced to 5.32% and 14.52%, respectively. The emulsified sausage added with BF indicated better color quality and texture properties comparable with the control. Scanning electron microscopy also showed that the addition of three kinds of barley flour in sausage formation led to a difference in the microstructure of the sausages. This study suggested that barley flour improved the physicochemical and textural properties of the emulsified sausage.</p>","PeriodicalId":100544,"journal":{"name":"Food Bioengineering","volume":"1 1","pages":"82-90"},"PeriodicalIF":0.0,"publicationDate":"2022-03-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fbe2.12005","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75594025","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Advances in the role and mechanism of lactic acid bacteria in treating obesity","authors":"Yi-Lin Shen,&nbsp;Liu-Qing Zhang,&nbsp;Ying Yang,&nbsp;Bin-Cheng Yin,&nbsp;Bang-Ce Ye,&nbsp;Ying Zhou","doi":"10.1002/fbe2.12002","DOIUrl":"10.1002/fbe2.12002","url":null,"abstract":"<p>Obesity and its related complications have become increasingly serious social problems that threaten people's lives. Lactic acid bacteria (LAB) have shown an effective influence on preventing obesity in animal experiments and human clinical trials, but its exact mechanism remains unclear. In this review, LAB and several of its metabolites are taken as the point of penetration. It is aimed to summarize the relationship between obesity and gut microbiota, the efficacy of LAB, and its potential mechanisms of preventing obesity and lipid metabolism. LAB intervention can regulate gut microbiota and improve intestinal permeability which is damaged by a high-fat diet or lipopolysaccharide. Besides  this, some metabolites produced by LAB can be involved in regulating host lipid metabolism-related pathways. Short-chain fatty acids, linoleic acid, and gamma-aminobutyric acid, taken as representatives here, can participate in the regulation through AMP-activated protein kinase or peroxisome proliferator-activated receptor pathway and bowel–brain axis. Therefore, the ingestion of LAB may become a potential adjunctive treatment for obesity in future.</p>","PeriodicalId":100544,"journal":{"name":"Food Bioengineering","volume":"1 1","pages":"101-115"},"PeriodicalIF":0.0,"publicationDate":"2022-03-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fbe2.12002","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80243541","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Recent advances and prospects in purification and heterologous expression of lactoferrin","authors":"Shixiu Cui,&nbsp;Xueqin Lv,&nbsp;Guoyun Sun,&nbsp;Wenyang Wu,&nbsp;Hong Xu,&nbsp;Yuelong Li,&nbsp;Yanfeng Liu,&nbsp;Jianghua Li,&nbsp;Guocheng Du,&nbsp;Miao Wang,&nbsp;Long Liu","doi":"10.1002/fbe2.12003","DOIUrl":"10.1002/fbe2.12003","url":null,"abstract":"<p>Lactoferrin is an 80 kDa iron-binding glycoprotein of the transferrin family, which is abundant in milk and in most biological fluids. Besides the direct antimicrobial properties, lactoferrin can regulate immune responses and prevent infection and septic shock. Membrane adsorption and chromatographic methods are usually used for separating and purifying of lactoferrin from bovine milk. However, the content of lactoferrin in milk is relatively low, resulting in a high cost of producing lactoferrin. Meanwhile, as a heterologous protein applied to the human body, it may cause a certain antigen response. Therefore, obtaining a large amount of biologically active lactoferrin has always been a research hot topic. This review first introduced the physical and chemical properties, and biological activities of lactoferrin. Then, the current recombinant expression systems for lactoferrin were summarized. Finally, the current challenges and the future development trends of efficient synthesis of lactoferrin were discussed.</p>","PeriodicalId":100544,"journal":{"name":"Food Bioengineering","volume":"1 1","pages":"58-67"},"PeriodicalIF":0.0,"publicationDate":"2022-03-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fbe2.12003","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84052611","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Detection and isolation of typical gut indigenous bacteria in mice fed corn starch, bread flour or whole wheat flour","authors":"Natsumi Takei,&nbsp;Takashi Kuda,&nbsp;Natsumi Handa,&nbsp;Hajime Takahashi,&nbsp;Bon Kimura","doi":"10.1002/fbe2.12000","DOIUrl":"10.1002/fbe2.12000","url":null,"abstract":"<p>Whole wheat flour (WWF) is regarded to have preventive effects on life-style diseases. Detection, identification and isolation of WWF-responsive gut indigenous bacteria (RIB) should reveal the gut microbiota-mediated properties of WWF. To confirm the existence and roles of bread flour (BF)- and WWF-RIB, Institute of Cancer Research mice were fed a diet containing corn starch (CS), BF or WWF as the starch source for 14 days. WWF increased in defecation. BF- and WWF-RIB were detected using 16S rRNA(V4) gene amplicon sequencing. Amplicon sequence variants (ASVs) of <i>Lactobacillus johnsonii</i>-like bacteria in both BF and WWF groups (respective relative abundance: 9.3% and 9.4%) were higher than those in the CS group (0.5%). While <i>Lactobacillus intestinalis</i>- and <i>Limosilactobacillus reuteri</i>-like bacteria ASVs were high in the WWF group (0.8% and 1.7%, respectively), these were not detected in the CS group. In contrast, ASVs of <i>Blautia</i>-, <i>Clostridium saudiense/disporicum</i>-, <i>Lactobacillus murinus</i>-, <i>Muribaculaceae</i>-, <i>Phocaeicola vulgatus</i>- and <i>Bifidobacterium pseudolongum</i>-like bacteria in CS-fed mice were higher than those in the other mice. Among these BF- and WWF-RIB, <i>L. johnsonii</i> and <i>L. reuteri</i> could be isolated. Further studies on the isolation of the RIB from the human gut are required.</p>","PeriodicalId":100544,"journal":{"name":"Food Bioengineering","volume":"1 1","pages":"91-100"},"PeriodicalIF":0.0,"publicationDate":"2022-03-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fbe2.12000","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74465589","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Self-assembling protein scaffold-mediated enzymes' immobilization enhances in vitro d-tagatose production from lactose","authors":"Wei Liu,&nbsp;Cheng Jiang,&nbsp;Yiwen Zhang,&nbsp;Liying Zhu,&nbsp;Ling Jiang,&nbsp;He Huang","doi":"10.1002/fbe2.12001","DOIUrl":"10.1002/fbe2.12001","url":null,"abstract":"<p>As a rare low-calorie sugar with special medicinal value, <span>d</span>-tagatose is widely used in the field of food, beverages, medicine, and cosmetics. However, enzymatic <span>d</span>-tagatose production <i>in vitro</i> is commonly limited to low conversion efficiency and poor thermo-stability. Herein, taking advantage of the self-assembling property of protein scaffold EutM (ethanolamine bacterial microcompartments), Spy and Snoop peptide pairs was used to drive the linkage between the EutM and cargo proteins, β-galactosidase (BagB), and <span>l</span>-arabinose isomerase (TMAI) to construct a dual-enzymes cascade and realize the <span>d</span>-tagatose production from lactose. The optimal conditions of the cascade were shown to be pH of 8.0, temperature of 60°C, 100 g/L lactose as substrate with supplementing 5 mM Mn²⁺. When the ratio of immobilized enzymes to EutM scaffold reached 1:6, the <span>d</span>-tagatose productivity of the dual-enzymes cascade could reach 1.03 g/L/h, which was 1.24-fold higher than free enzymes. In addition, the EutM-based scaffold could efficiently improve the stability of immobilized enzymes, in which 45% of the activity remained after 12 h, 2.14-fold higher than the free one. Overall, an attractive EutM-based self-assembling platform immobilizing BagB and TMAI was developed, showing enhanced catalysis efficiency and enzyme thermo-stability for <span>d</span>-tagatose production.</p>","PeriodicalId":100544,"journal":{"name":"Food Bioengineering","volume":"1 1","pages":"47-57"},"PeriodicalIF":0.0,"publicationDate":"2022-03-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fbe2.12001","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87396072","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}