Food Biotechnology最新文献_第3页

Nutraceutical Augmentation of Soybean Products Using Microbial β-Glucosidases 利用微生物β-葡萄糖苷酶增强大豆制品的营养作用

IF 1.8 4区农林科学

Food Biotechnology Pub Date : 2023-07-03 DOI: 10.1080/08905436.2023.2236692

R. Godse, R. Kulkarni

{"title":"Nutraceutical Augmentation of Soybean Products Using Microbial β-Glucosidases","authors":"R. Godse, R. Kulkarni","doi":"10.1080/08905436.2023.2236692","DOIUrl":"https://doi.org/10.1080/08905436.2023.2236692","url":null,"abstract":"ABSTRACT Soybean is a healthful legume in terms of the presence of bioactive isoflavones viz. genistein, daidzein, and glycetein apart from high protein and unsaturated fat content. Soy isoflavones have several biological activities such as anti-estrogenic, anti-oxidative, and anti-cancer properties. However, they are present in biologically inactive glycosidic forms in soybean and their biological effects are dependent on deglycosylation during soy-processing or in the human gut. In these directions, food-associated and gut microbes possessing β-glucosidases activities hold potential to enhance the nutraceutical potential of soybean products by increasing the bioavailability of isoflavones. This review focuses on β-glucosidases-active microbes, their strain and species-specific variations and its impact on isoflavone aglycone content of the soybean-based foods. Further, microbial sources for isolating the native and recombinant β-glucosidases and their varying biochemical properties, and substrate specificities are discussed. Finally, augmentation of bioactivities of soybean products by fermentation with β-glucosidases-active microbes or treatment with purified β-glucosidases is discussed.","PeriodicalId":12347,"journal":{"name":"Food Biotechnology","volume":null,"pages":null},"PeriodicalIF":1.8,"publicationDate":"2023-07-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49664569","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Fermentative Bioconversion of β-Glucoside Like Isoflavones is a Better Indicator of β-Glucoside Hydrolysing Capability in Probiotic Lactic Acid Bacteria (LAB) Due to the Predominant Phosphoglucosidase Activity β-葡萄糖苷类异黄酮的发酵生物转化是益生菌（LAB）中β-葡萄苷水解能力的更好指标，因为其具有主要的磷酸葡萄糖苷酶活性

IF 1.8 4区农林科学

Food Biotechnology Pub Date : 2023-07-03 DOI: 10.1080/08905436.2023.2236694

Sandeep Kumar, M. Sasi, S. Kumari, N. Bansal, R. Kaushik, B. Pandey, A. Dahuja

{"title":"Fermentative Bioconversion of β-Glucoside Like Isoflavones is a Better Indicator of β-Glucoside Hydrolysing Capability in Probiotic Lactic Acid Bacteria (LAB) Due to the Predominant Phosphoglucosidase Activity","authors":"Sandeep Kumar, M. Sasi, S. Kumari, N. Bansal, R. Kaushik, B. Pandey, A. Dahuja","doi":"10.1080/08905436.2023.2236694","DOIUrl":"https://doi.org/10.1080/08905436.2023.2236694","url":null,"abstract":"ABSTRACT Isoflavones provide multiple health benefits, such as the potential for prevention of cancer and osteoporosis. Isoflavones are naturally present as β-glucosides, rendering them unavailable for uptake in the human gut. In the present study, an attempt was made to understand the mechanism of β-glucoside hydrolysis by probiotic microbes. Six major probiotic-type strains were screened for β-glucosidase activity, and two annotated β-glucosidase genes were cloned and characterized from L. acidophilus. These proteins were more active on phosphorylated pNPG than on pNPG, indicating a Phosphoenolpyruvate (PEP)-dependent pathway involving phosphoglucosidase for the uptake and metabolism of β-glucosides such as isoflavones. The screening of these strains for the bioconversion of isoflavones showed above 90% isoflavone glucoside hydrolysis for four strains, with L. rhamnosus showing the highest hydrolysis. To the best of our knowledge, this is the first report comparing glucoside hydrolysis by whole bacterial cells with cell extracts and purified candidate proteins.","PeriodicalId":12347,"journal":{"name":"Food Biotechnology","volume":null,"pages":null},"PeriodicalIF":1.8,"publicationDate":"2023-07-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46374154","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Chemo-Enzymatically Modified Cereal Brans as a Modulator of Healthy Gut Bacteria: An In-Vitro and In-Vivo Study 化学酶改性谷糠作为健康肠道细菌调节剂的体内外研究

IF 1.8 4区农林科学

Food Biotechnology Pub Date : 2023-07-03 DOI: 10.1080/08905436.2023.2237136

Kirti Devi, Ruchika Maurya, Shivani Sharma, S. Bhadada, M. Bishnoi, K. Kondepudi

{"title":"Chemo-Enzymatically Modified Cereal Brans as a Modulator of Healthy Gut Bacteria: An In-Vitro and In-Vivo Study","authors":"Kirti Devi, Ruchika Maurya, Shivani Sharma, S. Bhadada, M. Bishnoi, K. Kondepudi","doi":"10.1080/08905436.2023.2237136","DOIUrl":"https://doi.org/10.1080/08905436.2023.2237136","url":null,"abstract":"ABSTRACT Finger millet, kodo millet, and rice bran were chemo-enzymatically modified, and their prebiotic potential was evaluated using in-vitro human fecal batch fermentation and in-vivo feeding to mice. Modified cereal bran (mCB) from finger millet, kodo millet, and rice bran contained 30%, 17%, and 24% higher content of dietary fiber compared to their respective native bran. Tannin, flavonoids, polyphenols, and phytate content were reduced in the mCBs. Fecal batch fermentation with mCBs enhanced the short-chain fatty acid levels and the abundance of selected gut bacteria such as Bifidobacteria, Lactobacillus, and Bacteroidetes along with propionate and butyrate. In-vivo experiments showed no change in weight gain, blood glucose, and serum lipids. mCB supplementation enhanced the abundance of selected bacteria such as Bifidobacteria, Lactobacillus, and Bacteroidetes and decreased the abundance of E. coli, Klebsiella, and Clostridium. These findings provide an insight into the functional food potential of valorized mCBs in maintaining a healthy gut environment. GRAPHICAL ABSTRACT","PeriodicalId":12347,"journal":{"name":"Food Biotechnology","volume":null,"pages":null},"PeriodicalIF":1.8,"publicationDate":"2023-07-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41585208","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Effects of Mutating the Alanine Residue in the Consensus Pentapeptide on Biochemical and Structural Characteristics of Bacillus licheniformis Lipase 共有五肽丙氨酸残基突变对地衣芽孢杆菌脂肪酶生化和结构特征的影响

IF 1.8 4区农林科学

Food Biotechnology Pub Date : 2023-07-03 DOI: 10.1080/08905436.2023.2236689

Junxin Zhao, Maomao Ma, Zheling Zeng, Dongman Wan, Xianghui Yan, Jiaheng Xia, Ping Yu, D. Gong

{"title":"Effects of Mutating the Alanine Residue in the Consensus Pentapeptide on Biochemical and Structural Characteristics of Bacillus licheniformis Lipase","authors":"Junxin Zhao, Maomao Ma, Zheling Zeng, Dongman Wan, Xianghui Yan, Jiaheng Xia, Ping Yu, D. Gong","doi":"10.1080/08905436.2023.2236689","DOIUrl":"https://doi.org/10.1080/08905436.2023.2236689","url":null,"abstract":"ABSTRACT This study aimed to investigate the effect of mutating the consensus pentapeptide on the enzymatic properties and structural characteristics of Bacillus licheniformis lipase. Site-directed mutagenesis was used to construct mutants and then expressed in Escherichia coli BL21. After purification and enzyme activity analysis, only A75C and A75G retained activity. Compared to the wild-type lipase and A75G, the A75C showed higher thermostability at 40°C and better alkali resistance in pH 9.0–10.0 after incubation for 1 h. The kinetic parameters, structural characteristics and surface hydrophobicity of the lipases were determined. The results indicated that the secondary structure was hardly changed, while mutants exhibited higher activity, thermostability and hydrophobicity. Finally, the reasons for the increased enzyme activity were conducted through molecular dynamics simulation. The strategy of mutating the first residue of the lipase consensus pentapeptide may provide new insights into the enzyme engineering for industrial applications.","PeriodicalId":12347,"journal":{"name":"Food Biotechnology","volume":null,"pages":null},"PeriodicalIF":1.8,"publicationDate":"2023-07-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43672816","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Preclinical Safety Evaluation of Engineered Lactococcus lactis NZ3900 Biotherapeutics Using a 13-Week Repeated Dose Oral Toxicity Study in Rabbits 工程乳酸乳球菌NZ3900生物治疗药物在家兔13周重复口服毒性研究中的临床前安全性评价

IF 1.8 4区农林科学

Food Biotechnology Pub Date : 2023-07-03 DOI: 10.1080/08905436.2023.2235421

Mey-Fann Lee, Yu-Wen Chu, C. Chiang, Rongrong Jiang, Wei Wen Lin, Nancy M Wang

引用次数: 0

Nature-derived ingredients as sustainable alternatives for tenderizing meat and meat products: an updated review 天然成分作为嫩化肉类和肉制品的可持续替代品：最新综述

IF 1.8 4区农林科学

Food Biotechnology Pub Date : 2023-04-03 DOI: 10.1080/08905436.2023.2201354

E. Anaduaka, C. Chibuogwu, A. L. Ezugwu, T. Ezeorba

{"title":"Nature-derived ingredients as sustainable alternatives for tenderizing meat and meat products: an updated review","authors":"E. Anaduaka, C. Chibuogwu, A. L. Ezugwu, T. Ezeorba","doi":"10.1080/08905436.2023.2201354","DOIUrl":"https://doi.org/10.1080/08905436.2023.2201354","url":null,"abstract":"ABSTRACT Tenderness is one of the most desirable meat qualities and a significant determinant of consumers’ preference. Estimating/achieving optimal tenderness are not straightforward because of their susceptibility to complex factors. Efforts toward fostering optimal tenderness in meat are called meat tenderization and can be categorized under physical, chemical, and biological approaches. While physical tenderization involves mechanically breaking the muscle myofibrillar/connective tissues, chemical techniques apply chemical/synthetic additives. Conversely, the most sustainable biological approaches use natural products (mainly proteases) to foster meat tenderness. This study presents an updated review of natural products from plants, animals, and microbes that have gained applicability as meat tenderizers. We have discussed in detail the comparative advantages and disadvantages of the different natural sources of tenderizers and presented some overarching factors that limit the widespread acceptance of natural tenderizers over synthetic chemicals. Finally, prospects for achieving natural products as a more global choice for tenderizing meat were suggested.","PeriodicalId":12347,"journal":{"name":"Food Biotechnology","volume":null,"pages":null},"PeriodicalIF":1.8,"publicationDate":"2023-04-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48958258","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 1

Physicochemical and prebiotic properties of waxy rice flour modified by pullulanase 普鲁兰酶改性糯米粉的理化性质及益生元特性

IF 1.8 4区农林科学

Food Biotechnology Pub Date : 2023-04-03 DOI: 10.1080/08905436.2023.2200835

T. Lee, Y.-E. Lee, Joongmin Shin, Y. Chang

引用次数: 0

Tarhana Microbiota–Metabolome Relationships: An Integrative Analysis of Multi-Omics Data Tarhana微生物群-代谢组关系：多组学数据的综合分析

IF 1.8 4区农林科学

Food Biotechnology Pub Date : 2023-04-03 DOI: 10.1080/08905436.2023.2204141

Özlem Işık Doğan, R. Yılmaz

引用次数: 0

Fermentation technology enhances the nutritional quality of underutilized Bambara groundnut – a review 发酵技术提高未充分利用的班巴拉花生的营养品质

IF 1.8 4区农林科学

Food Biotechnology Pub Date : 2023-04-03 DOI: 10.1080/08905436.2023.2201307

Ann Jo Tee, Yin Sze Lim, J. Brameld, F. Massawe, T. Parr, A. Salter

引用次数: 1

Probiotic potential of lactic acid bacteria isolated from colostrum of 3 different mammals 从3种不同哺乳动物的初乳中分离的乳酸菌的益生菌潜力

IF 1.8 4区农林科学

Food Biotechnology Pub Date : 2023-04-03 DOI: 10.1080/08905436.2023.2202751

Amal Dbeibia, A. Mahdhi, Safa Jdidi, Khadijah A. Altammar, Tarek Zmanter, R. Mzoughi, Chédia Jabeur

{"title":"Probiotic potential of lactic acid bacteria isolated from colostrum of 3 different mammals","authors":"Amal Dbeibia, A. Mahdhi, Safa Jdidi, Khadijah A. Altammar, Tarek Zmanter, R. Mzoughi, Chédia Jabeur","doi":"10.1080/08905436.2023.2202751","DOIUrl":"https://doi.org/10.1080/08905436.2023.2202751","url":null,"abstract":"ABSTRACT This study aimed to investigate the in vitro properties of lactic acid bacteria isolated from colostrum samples of goat, sheep and cow. Four isolates of lactic acid bacteria identified through 16S rDNA sequencing were screened for probiotic potential including their enzymatic activities (hemolytic, DNase activity, API ZYM profiling and tolerance to the gastrointestinal conditions), their antimicrobial activities, their adhesion properties through biofilm formation capacity, auto-aggregation and co-aggregation with pathogens bacteria and hydrophobicity. They were also tested for their antibiotic susceptibility and antioxidant power. All the strains (ADG1b Lactobacillus gasseri, ZPana Lactiplantibacillus plantarum, S2ana Enterococcus hirae and ZGana Lactobacillus gasseri) demonstrated probiotic properties and they could resist different gastrointestinal conditions. They displayed good antimicrobial activities. Furthermore, they had high antioxidant power, although strain dependent. The results of this study showed that L. gasseri (ADG1b) is the most promising probiotic.","PeriodicalId":12347,"journal":{"name":"Food Biotechnology","volume":null,"pages":null},"PeriodicalIF":1.8,"publicationDate":"2023-04-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44468233","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 1