Food Technology and Biotechnology最新文献

{"title":"Influence of Soy Lecithin and Sodium Caseinate on The Stability and <i>in vitro</i> Bioaccessibility of Lycopene Nanodispersion.","authors":"Nor Shariffa Yussof,&nbsp;Tan Chin Ping,&nbsp;Tan Tai Boon,&nbsp;Uthumporn Utra,&nbsp;Muhammad Ezzudin Ramli","doi":"10.17113/ftb.61.01.23.7538","DOIUrl":"https://doi.org/10.17113/ftb.61.01.23.7538","url":null,"abstract":"&lt;p&gt;&lt;strong&gt;Research background: &lt;/strong&gt;Various approaches have been used to present functional lipids including lycopene in a palatable food form to consumers. However, being highly hydrophobic, lycopene is insoluble in aqueous systems and has a limited bioavailability in the body. Lycopene nanodispersion is expected to improve the properties of lycopene, but its stability and bioaccessibility are also affected by emulsifier type and environmental conditions such as pH, ionic strength and temperature.&lt;/p&gt;&lt;p&gt;&lt;strong&gt;Experimental approach: &lt;/strong&gt;The influence of soy lecithin, sodium caseinate and soy lecithin/sodium caseinate at 1:1 ratio on the physicochemical properties and stability of lycopene nanodispersion prepared using the emulsification-evaporation methods before and after treatment at different pH, ionic strength and temperature were investigated. The &lt;i&gt;in vitro&lt;/i&gt; bioaccessibility of the nanodispersions was also studied.&lt;/p&gt;&lt;p&gt;&lt;strong&gt;Results and conclusion: &lt;/strong&gt;Under neutral pH conditions, nanodispersion stabilized with soy lecithin had the highest physical stability and the smallest particle size (78 nm), the lowest polydispersity index (PDI) value (0.180) and highest zeta potential (-64 mV) but the lowest lycopene concentration (1.826 mg/100 mL). Conversely, nanodispersion stabilized with sodium caseinate had the lowest physical stability. Combining the soy lecithin with sodium caseinate at 1:1 ratio resulted in a physically stable lycopene nanodispersion with the highest lycopene concentration (2.656 mg/100 mL). The lycopene nanodispersion produced by soy lecithin also had high physical stability under different pH range (pH=2-8) where the particle size, PDI and zeta potential remained fairly consistent. The nanodispersion containing sodium caseinate was unstable and droplet aggregation occurred when the pH was reduced close to the isoelectric point of sodium caseinate (pH=4-5). The particle size and PDI value of nanodispersion stabilized with soy lecithin and sodium caseinate mixture increased sharply when the NaCl concentration increased above 100 mM, while the soy lecithin and sodium caseinate counterparts were more stable. All of the nanodispersions showed good stability with respect to temperature changes (30-100 °C) except for the one stabilized by sodium caseinate, which exhibited an increased particle size when heated to above 60 °C. The combination of soy lecithin and sodium caseinate was found to increase the bioaccessibility of the lycopene nanodispersion. The physicochemical properties, stability and extent of the lycopene nanodispersion digestion highly depend on the emulsifier type.&lt;/p&gt;&lt;p&gt;&lt;strong&gt;Novelty and scientific contribution: &lt;/strong&gt;Producing a nanodispersion is considered one of the best ways to overcome the poor water solubility, stability and bioavailability issues of lycopene. Currently, studies related to lycopene-fortified delivery systems, particularly in the form of nanodispersion, are still","PeriodicalId":12400,"journal":{"name":"Food Technology and Biotechnology","volume":"61 1","pages":"39-50"},"PeriodicalIF":2.4,"publicationDate":"2023-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10187563/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"9490136","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Identification of Bulgarian Sourdough Microbiota by Metagenomic Approach Using Three Commercially Available DNA Extraction Protocols.","authors":"Ivelina Vassileva,&nbsp;Vesselin Baev,&nbsp;Galina Yahubyan,&nbsp;Elena Apostolova-Kuzova,&nbsp;Angel Angelov,&nbsp;Miglena Koprinarova","doi":"10.17113/ftb.61.01.23.7796","DOIUrl":"https://doi.org/10.17113/ftb.61.01.23.7796","url":null,"abstract":"<p><strong>Research background: </strong>Sourdough is a spontaneously formed, complex microbial ecosystem of various lactic acid bacteria (LAB) and yeast which, by producing specific metabolites, determines the quality of the baked products. In order to design and control the sourdough with preferred nutritional characteristics, it is crucial that the LAB diversity of the product of interest be elucidated.</p><p><strong>Experimental approach: </strong>Using the opportunities of next-generation sequencing (NGS) of the V1-V3 hypervariable gene region of 16S rRNA, we studied the microbial ecosystem of a whole grain sourdough made of <i>Triticum monococcum</i>, originating from Southwestern Bulgaria. Since the DNA extraction method is considered crucial for the accuracy of the sequencing results, as it can introduce significant differences in the examined microbiota, we used three different commercial kits for DNA isolation and analyzed their impact on the observed bacterial diversity.</p><p><strong>Results and conclusions: </strong>All three DNA extraction kits provided bacterial DNA which passed quality control and was successfully sequenced on Illumina MiSeq platform. The results received from the different DNA protocols showed variations in the microbial profiles. Alpha diversity indices (ACE, Chao1, Shannon, and Simpson) were also different among the three groups of results. Nevertheless, a strong dominance of phylum Firmicutes, class Bacilli, order Lactobacillales, represented mostly by family Lactobacillaceae, genus <i>Lactobacillus</i> (relative abundance of 63.11-82.28%) and family Leuconostocaceae, genus <i>Weissella</i> (relative abundance of 3.67-36.31%) was observed. <i>Lactiplantibacillus plantarum</i> and <i>Levilactobacillus brevis</i> with relative abundance of 16.15-31.24% and 6.21-16.29% respectively, were the two dominant species identified in all three DNA isolates.</p><p><strong>Novelty and scientific contribution: </strong>The presented results give insight into the taxonomic composition of bacterial community of a specific Bulgarian sourdough. Having in mind that the sourdough is a difficult matrix for DNA isolation on the one hand, and that there is no standardized DNA extraction protocol for this matrix on the other hand, this pilot study aims to give a small contribution to the future establishment and validation of such a protocol, which will allow accurate assessment of the specific microbiota of sourdough samples.</p>","PeriodicalId":12400,"journal":{"name":"Food Technology and Biotechnology","volume":"61 1","pages":"138-147"},"PeriodicalIF":2.4,"publicationDate":"2023-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10187570/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"9492881","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Role of Acetic Acid Bacteria in Food and Beverages.","authors":"Natália Norika Yassunaka Hata,&nbsp;Monica Surek,&nbsp;Daniele Sartori,&nbsp;Rodrigo Vassoler Serrato,&nbsp;Wilma Aparecida Spinosa","doi":"10.17113/ftb.61.01.23.7811","DOIUrl":"https://doi.org/10.17113/ftb.61.01.23.7811","url":null,"abstract":"<p><p>Acetic acid bacteria (AAB) are microorganisms widely distributed in nature. Although this group is involved in the spoilage of some foods, AAB are of great industrial interest, and their functionality is still poorly understood. AAB convert ethanol, sugars and polyols into various organic acids, aldehydes and ketones <i>via</i> oxidative fermentation. These metabolites are produced during a succession of biochemical reactions in various fermented foods and beverages, such as vinegar, kombucha, water kefir, lambic and cocoa. Furthermore, important products such as gluconic acid and ascorbic acid precursors can be produced industrially from their metabolism. The development of new AAB-fermented fruit drinks with healthy and functional properties is an interesting niche for research and the food industry to explore, as it can meet the needs of a wide range of consumers. Exopolysaccharides such as levan and bacterial cellulose have unique properties, but they need to be produced on a larger scale to expand their applications in this area. This work emphasizes the importance and applications of AAB during the fermentation of various foods, their role in the development of new beverages as well as numerous applications of levan and bacterial cellulose.</p>","PeriodicalId":12400,"journal":{"name":"Food Technology and Biotechnology","volume":"61 1","pages":"85-103"},"PeriodicalIF":2.4,"publicationDate":"2023-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10187567/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"9490141","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Biohydrogen Production in Microbial Electrolysis Cell Operating on Designed Consortium of Denitrifying Bacteria.","authors":"Putty Ekadewi,&nbsp;Rita Arbianti,&nbsp;Cristina Gomez,&nbsp;Tania Surya Utami","doi":"10.17113/ftb.61.01.23.7496","DOIUrl":"https://doi.org/10.17113/ftb.61.01.23.7496","url":null,"abstract":"<p><strong>Research background: </strong>This study provides insight into the use of a designed microbial community to produce biohydrogen in simple, single-chamber microbial electrolysis cells (MECs). The ability of MECs to stably produce biohydrogen relies heavily on the setup and microorganisms working inside the system. Despite having the most straightforward configuration and effectively avoiding costly membranes, single-chamber MECs are prone to competing metabolic pathways. We present in this study one possible way of avoiding this problem using characteristically defined, designed microbial consortium. Here, we compare the performance of MECs inoculated with a designed consortium to MECs operating with a naturally occurring soil consortium.</p><p><strong>Experimental approach: </strong>We adapted a cost-effective and simple single-chamber MEC design. The MEC was gastight, 100 mL in volume, and equipped with continuous monitoring for electrical output using a digital multimeter. Microorganisms were sourced from Indonesian environmental samples, either as denitrifying bacterial isolates grouped as a designed consortium or natural soil microbiome used in its entirety. The designed consortium consisted of five species from the <i>Pseudomonas</i> and <i>Acinetobacter</i> genera. The headspace gas profile was monitored periodically with a gas chromatograph. At the end of the culture, the composition of the natural soil consortium was characterized by next generation sequencing and the growth of the bacteria on the surface of the anodes by field emission scanning electron microscopy.</p><p><strong>Results and conclusions: </strong>We found that MEC using a designed consortium presented a better H₂ production profile, with the ability of the system to maintain headspace H₂ concentration relatively stable for a long time after reaching stationary growth period. In contrast, MECs inoculated with soil microbiome exhibited a strong decline in headspace H₂ profile within the same time frame.</p><p><strong>Novelty and scientific contribution: </strong>This work utilizes a designed, denitrifying bacterial consortium isolated from Indonesian environmental samples that can survive in a nitrate-rich environment. Here we propose using a designed consortium as a biological approach to avoid methanogenesis in MECs, as a simple and environmentally friendly alternative to current chemical/physical methods. Our findings offer an alternative solution to avoid the problem of H₂ loss in single-chamber MECs along with optimizing biohydrogen production through bioelectrochemical routes.</p>","PeriodicalId":12400,"journal":{"name":"Food Technology and Biotechnology","volume":"61 1","pages":"4-13"},"PeriodicalIF":2.4,"publicationDate":"2023-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10187575/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"9495453","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Low-Molecular-Mass Fragments of Collagen Improve Parameters Related to Mass and Inflammation of the Adipose Tissue in the Obese Rat.","authors":"Olesia Kalmukova,&nbsp;Nataliia Raksha,&nbsp;Tetiana Vovk,&nbsp;Tetiana Halenova,&nbsp;Mykola Dzerzhynsky,&nbsp;Dinko Mitrecic,&nbsp;Olexiy Savchuk,&nbsp;Ludmila Ostapchenko","doi":"10.17113/ftb.61.01.23.7926","DOIUrl":"https://doi.org/10.17113/ftb.61.01.23.7926","url":null,"abstract":"<p><strong>Research background: </strong>Despite clearly recognized links between increased body mass and increased risk for various pathological conditions, therapeutic options to treat obesity are still very limited. The aim of the present study is to explore the effect of low-molecular-mass collagen fragments obtained from the scales of Antarctic wild marine fish on rats' visceral and subcutaneous white adipose tissue in a high-calorie diet-induced obesity model.</p><p><strong>Experimental approach: </strong>The study was conducted on outbred rats, which were divided into 3 experimental groups: (<i>i</i>) control, consuming standard food (3.81 kcal/g), (<i>ii</i>) obese group, consuming a high-calorie diet (5.35 kcal/g), and (<i>iii</i>) obese group, consuming a high-calorie diet (5.35 kcal/g) with intragastric administration of low-molecular-mass collagen fragments (at a dose 1 g/kg of body mass during 6 weeks). Low-molecular-mass collagen fragments were obtained by a procedure that included collagen extraction from fish scales and enzymatic hydrolysis with pepsin. Apart from hematoxylin and eosin staining, fibrosis level was assessed by histochemical Van Gieson's trichrome picrofuchsin staining, and mast cells were analysed by toluidine blue O staining.</p><p><strong>Results and conclusions: </strong>Group treated with low-molecular-mass fragments of collagen exhibited decreased rate of mass gain, relative mass, area occupied by collagen fibre of both visceral and subcutaneous adipose tissue, and cross-sectional area of both visceral and subcutaneous adipocytes. Treatment with low-molecular-mass fragments of collagen reduced the infiltration of immune cells, number of mast cells and their redistribution back to the septa. This was also accompanied by a decreased number of the crown-like structures formed by the immune cells, which are markers of chronic inflammation that accompanies obesity.</p><p><strong>Novelty and scientific contribution: </strong>This is the first study that reports the anti-obesity effect of low-molecular-mass fragments produced as a result of controlled hydrolysis of collagen from the scales of Antarctic wild marine fish in the <i>in vivo</i> model. Another novelty of this work is the observation that the tested collagen fragments not only reduce the body mass, but also improve the morphological and inflammatory parameters (decrease in the number of crown-like structures, immune cell infiltration, fibrosis and mast cells). Altogether, our work suggests that low-molecular-mass collagen fragments are a promising candidate for amelioration of some comorbidities linked to obesity.</p>","PeriodicalId":12400,"journal":{"name":"Food Technology and Biotechnology","volume":"61 1","pages":"51-63"},"PeriodicalIF":2.4,"publicationDate":"2023-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10187574/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"9490137","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Influence of Particle Size and Xylanase Pretreatment of Proso Millet Bran on Physical, Sensory and Nutritive Features of Gluten-Free Bread.","authors":"Dubravka Novotni, Ljiljana Nanjara, Lucija Štrkalj, Saša Drakula, Nikolina Čukelj Mustač, Bojana Voučko, Duška Ćurić","doi":"10.17113/ftb.61.01.23.7776","DOIUrl":"10.17113/ftb.61.01.23.7776","url":null,"abstract":"<p><strong>Research background: </strong>Millet bran is a by-product rich in dietary fibre, micronutrients and bioactive compounds which are often deficient in a gluten-free diet. Previously, cryogenic grinding has been shown to improve the functionality of bran to some extent, although it offered limited benefits for bread making. This study aims to investigate the effects of adding proso millet bran depending on its particle size and xylanase pretreatment on the physicochemical, sensory and nutritional properties of gluten-free pan bread.</p><p><strong>Experimental approach: </strong>Coarse bran (<i>d</i>₅₀=223 μm) was ground to medium size (<i>d</i>₅₀=157 μm) using an ultracentrifugal mill or to superfine particles (<i>d</i>₅₀=8 μm) using a cryomill. Millet bran presoaked in water (for 16 h at 55 °C) with or without the addition of fungal xylanase (10 U/g) replaced 10% of the rice flour in the control bread. Bread specific volume, crumb texture, colour and viscosity were measured instrumentally. Along with proximate composition, the content of soluble and insoluble fibre, total phenolic compounds (TPC) and phenolic acids as well as total and bioaccessible minerals of bread were assessed. Sensory analysis of the bread samples included a descriptive, hedonic and ranking test.</p><p><strong>Results and conclusions: </strong>Dietary fibre content (7.3-8.6 g/100 g) and TPC (42-57 mg/100 g) on dry mass basis of the bread loaves depended on bran particle size and xylanase pretreatment. The effect of xylanase pretreatment was most evident in the loaves with medium bran size in terms of higher content of fibre soluble in ethanol (45%) and free ferulic acid content (5%), improved bread volume (6%), crumb softness (16%) and elasticity (7%), but lower chewiness (15%) and viscosity (20-32%). Bread bitterness and dark colour were increased after adding medium-sized bran but its bitter aftertaste, crust crookedness, crumb hardness and graininess were reduced with xylanase pretreatment. Although bran addition impaired protein digestibility, it enriched the bread with iron (341%), magnesium (74%), copper (56%) and zinc (7.5%). Xylanase pretreatment of the bran resulted in the improved bioaccessibility of zinc and copper of the enriched bread compared to the control and bread without xylanase.</p><p><strong>Novelty and scientific contribution: </strong>Application of xylanase to medium sized bran obtained by ultracentrifugal grinding was more successful than its application to superfine bran obtained by the multistage cryogrinding as it resulted in more soluble fibre in gluten-free bread. Moreover, xylanase was proven beneficial in maintaining desirable bread sensory properties and mineral bioaccessibility.</p>","PeriodicalId":12400,"journal":{"name":"Food Technology and Biotechnology","volume":"61 1","pages":"73-84"},"PeriodicalIF":2.3,"publicationDate":"2023-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10187571/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"9492880","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Jack Bean (<i>Canavalia ensiformis</i>) Tempeh: ACE-Inhibitory Peptide Formation during Absorption in the Small Intestine.","authors":"Endah Puspitojati,&nbsp;Muhammad Nur Cahyanto,&nbsp;Yustinus Marsono,&nbsp;Retno Indrati","doi":"10.17113/ftb.61.01.23.7635","DOIUrl":"https://doi.org/10.17113/ftb.61.01.23.7635","url":null,"abstract":"<p><strong>Research background: </strong>High blood pressure is the most significant cause of mortality globally. Some fermented foods include ACE-inhibitory peptides that help fight this disease. The ability of fermented jack bean (tempeh) to inhibit ACE during consumption has not been demonstrated yet. This study identified and characterised ACE-inhibitory peptides from jack bean tempeh produced by small intestine absorption using the everted intestinal sac model.</p><p><strong>Experimental approach: </strong>Sequentially, the protein extract of jack bean tempeh and unfermented jack bean was hydrolysed using pepsin-pancreatin for 240 min. The hydrolysed samples were then evaluated for the peptide absorption using three-segmented everted intestinal sacs (duodenum, jejunum and ileum). The peptides absorbed from all intestinal segments were mixed in the small intestine.</p><p><strong>Results and conclusion: </strong>The data showed that both jack bean tempeh and unfermented jack bean had the same peptide absorption pattern, with the highest percentage of peptide absorption in the jejunum, followed by the duodenum and ileum. The absorbed peptides of jack bean tempeh exhibited equally strong activity of ACE inhibition in all intestinal segments, while the unfermented jack bean showed strong activity only in the jejunum. The mixture of the peptides from jack bean tempeh absorbed in the small intestine had higher ACE-inhibitory activity (81.09%) than the unfermented jack bean (72.22%). The peptides produced from jack bean tempeh were identified as pro-drug ACE inhibitors and had the mixed inhibition pattern. The mixture of peptides consisted of seven types of peptides with a molecular mass of 826.86-978.20 Da (DLGKAPIN, GKGRFVYG, PFMRWR, DKDHAEI, LAHLYEPS, KIKHPEVK, and LLRDTCK).</p><p><strong>Novelty and scientific contribution: </strong>This study discovered that consuming jack bean tempeh generated more potent ACE-inhibitory peptides during small intestine absorption than cooked jack beans. Absorbed tempeh peptides have high ACE-inhibitory activity.</p>","PeriodicalId":12400,"journal":{"name":"Food Technology and Biotechnology","volume":"61 1","pages":"64-72"},"PeriodicalIF":2.4,"publicationDate":"2023-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10187565/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"9490140","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Formation of Maillard Reaction Products in Aged Sorghum Vinegar during Ageing and Protective Effects of Pure Vinegar Melanoidin Against CCl₄-Induced Rat Hepatic Damage.","authors":"Xiaomin Tang, Xiaoyu Yin, Majida Al-Wraikat, Yaqiong Zhang, Saiping Zhou, Yingxue Tang, Yanyan Zhang, Junfeng Fan","doi":"10.17113/ftb.61.01.23.7537","DOIUrl":"10.17113/ftb.61.01.23.7537","url":null,"abstract":"<p><strong>Research background: </strong>The processing method generally affects the toxicity and biological activity of aged sorghum vinegar. This study investigates the changes in the intermediate Maillard reaction products of sorghum vinegar during ageing and the <i>in vivo</i> hepatoprotective effects of pure melanoidin obtained from it.</p><p><strong>Experimental approach: </strong>High-performance liquid chromatography (HPLC) and fluorescence spectrophotometry were utilized to quantify intermediate Maillard reaction products. The CCl₄-induced liver damage in rats was used to evaluate the protective role of pure melanoidin in rat liver.</p><p><strong>Results and conclusions: </strong>Compared with the initial concentration, the 18-month ageing process caused a 1.2- to 3.3-fold increase in the concentrations of intermediate Maillard reaction products, <i>i.e.</i> 5-hydroxymethylfurfural (HMF), 5-methylfurfural (MF), methyglyoxal (MGO), glyoxal (GO) and advanced glycation end products (AGEs). The concentrations of HMF in the aged sorghum vinegar were 6.1-fold higher than the 450 μM limit standard for honey, implying the need for shortening the ageing of the vinegar in practice for safety concerns. Pure melanoidin (<i>M</i>_r>3.5 kDa) demonstrated significant protective effects against CCl₄-induced rat liver damage, as evidenced by normalized serum biochemical parameters (transaminases and total bilirubin), suppressing hepatic lipid peroxidation and reactive oxygen species, as well as increasing glutathione amount and restoring antioxidant enzyme activities. Histopathological analysis revealed that melanoidin in vinegar reduced cell infiltration and vacuolar hepatocyte necrosis in rat liver. The findings demonstrated that a shortened ageing process should be considered in practice to ensure the safety of aged sorghum vinegar. Vinegar melanoidin is a potential alternative for the prevention of hepatic oxidative damage.</p><p><strong>Novelty and scientific contribution: </strong>This study demonstrates that the manufacturing process had a profound influence on the generation of vinegar intermediate Maillard reaction products. In particular, it revealed the <i>in vivo</i> hepatoprotective effect of pure melanoidin from aged sorghum vinegar, and provides insight into the <i>in vivo</i> biological activity of melanoidin.</p>","PeriodicalId":12400,"journal":{"name":"Food Technology and Biotechnology","volume":"61 1","pages":"27-38"},"PeriodicalIF":2.3,"publicationDate":"2023-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10187564/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"9495452","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"¹H NMR-Based Metabolomics Approach Revealing Metabolite Variation of Black Turmeric (<i>Curcuma caesia</i>) Extracts and Correlation with Its Antioxidant and α-Glucosidase Inhibitory Activities.","authors":"Nurul Najiha Ain Ibrahim,&nbsp;Nurkhalida Kamal,&nbsp;Ahmed Mediani,&nbsp;Azliana Abu Bakar Sajak,&nbsp;Soo Yee Lee,&nbsp;Khozirah Shaari,&nbsp;Hafeedza Abdul Rahman","doi":"10.17113/ftb.61.01.23.7711","DOIUrl":"https://doi.org/10.17113/ftb.61.01.23.7711","url":null,"abstract":"<p><strong>Research background: </strong><i>Curcuma</i> species (Zingiberaceae) are well known medicinal herbs in India and Southeast Asia. Despite various findings reporting their beneficial biological activities, very little information has been recorded on the <i>Curcuma caesia</i>. Thus, this study aims to determine the phenolic content, antioxidant and α-glucosidase inhibitory activity of both rhizome and leaves of <i>C. caesia</i>.</p><p><strong>Experimental approach: </strong>Rhizome and leaves of <i>C. caesia</i> were dried with oven (OD) and freeze (FD)-drying methods, and extracted with different <i>Φ</i>(ethanol,water)=100:0, 80:20, 50:50 and 0:100. The bioactivities of <i>C. caesia</i> extracts were evaluated using <i>in vitro</i> tests; total phenolic content (TPC), antioxidant (DPPH and FRAP) and α-glucosidase inhibitory activity. Proton nuclear magnetic resonance (¹H NMR)-based metabolomics approach was employed to differentiate the most active extracts based on their metabolite profiles and correlation with bioactivities.</p><p><strong>Results and conclusions: </strong>The FD rhizome extracted with <i>Φ</i>(ethanol,water)=100:0 was observed to have potent TPC expressed as gallic acid equivalents, FRAP expressed as Trolox equivalents and α-glucosidase inhibitory activity with values of (45.4±2.1) mg/g extract, (147.7±8.3) mg/g extract and (265.5±38.6) µg/mL (IC₅₀), respectively. Meanwhile, for DPPH scavenging activity, the <i>Φ</i>(ethanol,water)=80:20 and 100:0 extracts of FD rhizome showed the highest activity with no significant difference between them. Hence, the FD rhizome extracts were selected for further metabolomics analysis. Principal component analysis (PCA) showed clear discrimination among the different extracts. Partial least square (PLS) analysis showed positive correlations of the metabolites, including xanthorrhizol derivative, 1-hydroxy-1,7-bis(4-hydroxy-3-methoxyphenyl)-(6<i>E</i>)-6-heptene-3,4-dione, valine, luteolin, zedoardiol, β-turmerone, selina-4(15),7(11)-dien-8-one, zedoalactone B and germacrone, with the antioxidant and α-glucosidase inhibition activities, whereas curdione and 1-(4-hydroxy-3,5-dimethoxyphenyl)-7-(4-hydroxy-3-methoxyphenyl)-(l<i>E,</i>6<i>E</i>)-1,6-heptadiene3,4-dione were correlated with α-glucosidase inhibitory activity.</p><p><strong>Novelty and scientific contribution: </strong><i>C. caesia</i> rhizome and leaf extracts contained phenolic compounds and had varies antioxidant and α-glucosidase inhibitory capacities. These findings strongly suggest that the rhizomes of <i>C. caesia</i> are an invaluable natural source of active ingredients for applications in pharmaceutical and food industries.</p>","PeriodicalId":12400,"journal":{"name":"Food Technology and Biotechnology","volume":"61 1","pages":"107-117"},"PeriodicalIF":2.4,"publicationDate":"2023-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10187568/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"9495455","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"<i>FTO</i> Gene Polymorphisms at the Crossroads of Metabolic Pathways of Obesity and Epigenetic Influences.","authors":"Ana-Marija Popović,&nbsp;Ana Huđek Turković,&nbsp;Kristina Žuna,&nbsp;Višnja Bačun-Družina,&nbsp;Ivica Rubelj,&nbsp;Martina Matovinović","doi":"10.17113/ftb.61.01.23.7594","DOIUrl":"https://doi.org/10.17113/ftb.61.01.23.7594","url":null,"abstract":"<p><p>In this review, we summarize the current state of knowledge on the fat mass and obesity-associated (<i>FTO</i>) gene and its role in obesity. The FTO-encoded protein is involved in multiple molecular pathways contributing to obesity as well as other metabolic complexities. This review emphasizes the epigenetic influence on the <i>FTO</i> gene as a new approach in the treatment and management of obesity. Several known substances have a positive effect on reducing <i>FTO</i> expression. Depending on which variant of the single nucleotide polymorphism (SNP) is present, the profile and level of gene expression changes. Implementation of environmental change measures could lead to reduced phenotypic manifestation of <i>FTO</i> expression. Treating obesity through <i>FTO</i> gene regulation will have to include various complex signal pathways in which <i>FTO</i> takes part. Identification of <i>FTO</i> gene polymorphisms may be useful for the development of individual obesity management strategies, including the recommendation of taking certain foods and supplements.</p>","PeriodicalId":12400,"journal":{"name":"Food Technology and Biotechnology","volume":"61 1","pages":"14-26"},"PeriodicalIF":2.4,"publicationDate":"2023-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10187569/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"9495456","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}