Food Chemistry Molecular Sciences最新文献_第3页

Ripening process in exocarps of scarlet eggplant (Solanum aethiopicum) and banana (Musa spp.) investigated by Raman spectroscopy 利用拉曼光谱研究猩红茄子（Solanum aethiopicum）和香蕉（Musa spp.）外果皮的成熟过程

IF 3.3

Food Chemistry Molecular Sciences Pub Date : 2024-04-16 DOI: 10.1016/j.fochms.2024.100204

Mariana T.C. Campos , Lenize F. Maia , Jelena Popović-Djordjević , Howell G.M. Edwards , Luiz F.C. de Oliveira

{"title":"Ripening process in exocarps of scarlet eggplant (Solanum aethiopicum) and banana (Musa spp.) investigated by Raman spectroscopy","authors":"Mariana T.C. Campos , Lenize F. Maia , Jelena Popović-Djordjević , Howell G.M. Edwards , Luiz F.C. de Oliveira","doi":"10.1016/j.fochms.2024.100204","DOIUrl":"https://doi.org/10.1016/j.fochms.2024.100204","url":null,"abstract":"<div><p>In this work, we used Raman spectroscopy to identify compounds present at different maturation stages of the exocarp of scarlet eggplant and two banana cultivars, ‘prata’ and ‘nanica’. Raman spectral analyses of both fruits showed bands attributed to phenolic acids, flavonoids, carotenoids, and fatty acids. During the scarlet eggplant's maturation process, Raman spectral profile changes are mainly observed in the carotenoid content rather than flavonoids. Furthermore, it is suggested that naringenin chalcone together with β-carotene determines the orange-red color of the ripe stage. Variations in chemical composition among the maturation stages of bananas were observed predominantly in ‘prata’ when compared to ‘nanica’. In contrast to scarlet eggplant changes in the spectral profile were more evident in the content of the flavonoid/phenolic acids. The <em>in situ</em> analysis was demonstrated to be useful as a guide in selecting bioactive compounds on demand from low-cost horticultural waste.</p></div>","PeriodicalId":34477,"journal":{"name":"Food Chemistry Molecular Sciences","volume":"8 ","pages":"Article 100204"},"PeriodicalIF":3.3,"publicationDate":"2024-04-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S266656622400011X/pdfft?md5=45579b6141b53ea733f5405d99cbf631&pid=1-s2.0-S266656622400011X-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140607270","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}

引用次数: 0

Upcycling fruit waste into microalgae biotechnology: Perspective views and way forward 将水果废料转化为微藻类生物技术：前瞻性观点和前进方向

IF 3.3

Food Chemistry Molecular Sciences Pub Date : 2024-04-09 DOI: 10.1016/j.fochms.2024.100203

Alicia Lee , John Chi-Wei Lan , Anet Režek Jambrak , Jo-Shu Chang , Jun Wei Lim , Kuan Shiong Khoo

{"title":"Upcycling fruit waste into microalgae biotechnology: Perspective views and way forward","authors":"Alicia Lee , John Chi-Wei Lan , Anet Režek Jambrak , Jo-Shu Chang , Jun Wei Lim , Kuan Shiong Khoo","doi":"10.1016/j.fochms.2024.100203","DOIUrl":"https://doi.org/10.1016/j.fochms.2024.100203","url":null,"abstract":"<div><p>Fruit and vegetable wastes are linked to the depletion of natural resources and can pose serious health and environmental risks (e.g. eutrophication, water and soil pollution, and GHG emissions) if improperly managed. Current waste management practices often fail to recover high-value compounds from fruit wastes. Among emerging valorization methods, the utilization of fruit wastes as a feedstock for microalgal biorefineries is a promising approach for achieving net zero waste and sustainable development goals. This is due to the ability of microalgae to efficiently sequester carbon dioxide through photosynthesis, utilize nutrients in wastewater, grow in facilities located on non-arable land, and produce several commercially valuable compounds with applications in food, biofuels, bioplastics, cosmetics, nutraceuticals, pharmaceutics, and various other industries. However, the application of microalgal biotechnology towards upcycling fruit wastes has yet to be implemented on the industrial scale due to several economic, technical, operational, and regulatory challenges. Here, we identify sources of fruit waste along the food supply chain, evaluate current and emerging fruit waste management practices, describe value-added compounds in fruit wastes, and review current methods of microalgal cultivation using fruit wastes as a fermentation medium. We also propose some novel strategies for the practical implementation of industrial microalgal biorefineries for upcycling fruit waste in the future.</p></div>","PeriodicalId":34477,"journal":{"name":"Food Chemistry Molecular Sciences","volume":"8 ","pages":"Article 100203"},"PeriodicalIF":3.3,"publicationDate":"2024-04-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2666566224000108/pdfft?md5=545a9471f4090b059bada3b7e418cd9d&pid=1-s2.0-S2666566224000108-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140551608","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}

引用次数: 0

Computational modelling of extrusion process temperatures on the interactions between black soldier fly larvae protein and corn flour starch 挤压过程温度对黑翅蝇幼虫蛋白质和玉米粉淀粉相互作用的计算建模

IF 3.3

Food Chemistry Molecular Sciences Pub Date : 2024-03-31 DOI: 10.1016/j.fochms.2024.100202

Jorge Iñaki Gamero-Barraza , Gerardo Antonio Pámanes-Carrasco , Efrén Delgado , Cristian Patricia Cabrales-Arellano , Hiram Medrano-Roldán , Daniela Gallegos-Ibáñez , Harald Wedwitschka , Damián Reyes-Jáquez

{"title":"Computational modelling of extrusion process temperatures on the interactions between black soldier fly larvae protein and corn flour starch","authors":"Jorge Iñaki Gamero-Barraza , Gerardo Antonio Pámanes-Carrasco , Efrén Delgado , Cristian Patricia Cabrales-Arellano , Hiram Medrano-Roldán , Daniela Gallegos-Ibáñez , Harald Wedwitschka , Damián Reyes-Jáquez","doi":"10.1016/j.fochms.2024.100202","DOIUrl":"https://doi.org/10.1016/j.fochms.2024.100202","url":null,"abstract":"<div><p>Insects such as the black soldier fly (BSF) are recently being studied as food sources to address concerns about how to meet the food demand of the growing world population, as conventional production lines for meat proteins are currently unsustainable sources. Studies have been conducted evaluating the use of insect proteins to produce extruded foods such as expanded snacks and meat analogues. However, this field of study is still quite new and not much has been studied beyond digestibility and growth performance. The purpose of this work was to evaluate the compatibility of protein extracted from BSF flour with corn flour starch within an extruded balanced shrimp feed model through molecular dynamics simulations, for which cohesive energy density and solubility parameter (δ) of both components were determined. The calculations’ results for the protein molecule systems yielded an average δ of 14.961 MPa<sup>0.5</sup>, while the δ for starch was calculated to be 23.166 MPa<sup>0.5</sup>. The range of difference between both δ (10 > δ > 7) suggests that the interaction of the BSF protein with corn starch is of a semi-miscible nature. These results suggest that it is possible to obtain a stable starch-protein mixture through the extrusion process.</p></div>","PeriodicalId":34477,"journal":{"name":"Food Chemistry Molecular Sciences","volume":"8 ","pages":"Article 100202"},"PeriodicalIF":3.3,"publicationDate":"2024-03-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2666566224000091/pdfft?md5=4895663bf9d3a77c78486160b3d50e75&pid=1-s2.0-S2666566224000091-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140341313","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}

引用次数: 0

Quantitative and qualitative analysis of three DNA extraction methods from soybean, maize, and canola oils and investigation of the presence of genetically modified organisms (GMOs) 对大豆油、玉米油和菜籽油中的三种 DNA 提取方法进行定量和定性分析，并调查是否存在转基因生物 (GMO)

IF 3.3

Food Chemistry Molecular Sciences Pub Date : 2024-03-21 DOI: 10.1016/j.fochms.2024.100201

Melika Vahdani , Mohammad Ali Sahari , Mehrnaz Tanavar

{"title":"Quantitative and qualitative analysis of three DNA extraction methods from soybean, maize, and canola oils and investigation of the presence of genetically modified organisms (GMOs)","authors":"Melika Vahdani , Mohammad Ali Sahari , Mehrnaz Tanavar","doi":"10.1016/j.fochms.2024.100201","DOIUrl":"https://doi.org/10.1016/j.fochms.2024.100201","url":null,"abstract":"<div><p>The objective of this study was to develop a DNA-based method for the identification and tracking of edible oils, which is important for health management. Three different DNA extraction methods (CTAB, MBST kit, and manual hexane-based method) were used to obtain high-purity DNA from crude and refined soybean, maize, and canola oils. PCR was then conducted using specific primers to identify the presence of genes related to each oil type and to assess transgenicity. The results showed that DNA was present in crude and refined oils, but in very low amounts. However, using method 3 for DNA extraction provided sufficient quantity and quality of DNA for successful PCR amplification. The study concluded that the main challenge in DNA extraction from oils is the presence of PCR inhibitors, which can be overcome using the manual hexane<strong>-</strong>based method. Also, the examination of protein presence in the oils using SDS-PAGE did not indicate any protein bands.</p></div>","PeriodicalId":34477,"journal":{"name":"Food Chemistry Molecular Sciences","volume":"8 ","pages":"Article 100201"},"PeriodicalIF":3.3,"publicationDate":"2024-03-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S266656622400008X/pdfft?md5=432c128822b2f6189b72a24d055107f0&pid=1-s2.0-S266656622400008X-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140330793","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}

引用次数: 0

A multiplex DNA probe-based method for simultaneous identification of adulteration in meat samples 基于DNA探针的多重方法，用于同时鉴定肉类样品中的掺假物质

IF 3.3

Food Chemistry Molecular Sciences Pub Date : 2024-03-15 DOI: 10.1016/j.fochms.2024.100200

Smriti Singh Yadav , Ramsha Tariq , Prabeen Kumar Padhy , Apoorva Saxena , Pawankumar Rai , Vikas Srivastava , Navjot Kumar , Sandeep Kumar Sharma , Smriti Priya

{"title":"A multiplex DNA probe-based method for simultaneous identification of adulteration in meat samples","authors":"Smriti Singh Yadav , Ramsha Tariq , Prabeen Kumar Padhy , Apoorva Saxena , Pawankumar Rai , Vikas Srivastava , Navjot Kumar , Sandeep Kumar Sharma , Smriti Priya","doi":"10.1016/j.fochms.2024.100200","DOIUrl":"https://doi.org/10.1016/j.fochms.2024.100200","url":null,"abstract":"<div><p>Meat adulteration and admixing are prevalent malpractices observed in processed and raw meat samples, where the consumption of adulterated meat has been associated with food allergies, financial losses, and consumer distrust. Meat authentication is pivotal to address these concerns. The meat authenticity can be determined through genetic, protein, and immunological markers and advanced detection methods. However, these methods often target a single species and lack the specificity to distinguish closely related species. Here, in the present study, we have developed a multiplex detection method based on the species-specific primers and probes, that can target four meat species in one reaction. The developed method amplifies the mitochondrial genomic regions of chicken, pork, sheep and goat using TaqMan multiplex probe-based RT-qPCR assay. Unique pairs of species-specific primers and probes that target specific mitochondrial DNA (mtDNA) regions of each species were designed and screened for specificity and sensitivity. The detection limit for species identification using the designed primers in real-time qPCR assays was 0.1 picogram per microliter (pg/μL) DNA detected in singleplex reaction and facilitates the simultaneous detection of closely related species, such as goat and sheep. Further, DNA-based probes were utilized in a multiplex real-time qPCR assay to identify chicken, pork, sheep and goat DNA in a single tube reaction. The multiplex assay was validated for raw and processed meat products, demonstrating its applications in ensuring the quality of meat products and safeguarding consumer interests.</p></div>","PeriodicalId":34477,"journal":{"name":"Food Chemistry Molecular Sciences","volume":"8 ","pages":"Article 100200"},"PeriodicalIF":3.3,"publicationDate":"2024-03-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2666566224000078/pdfft?md5=6f6ba302335d7346ce04e87c2894c787&pid=1-s2.0-S2666566224000078-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140162861","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}

引用次数: 0

Curcumin as a regulator of Th17 cells: Unveiling the mechanisms 姜黄素是 Th17 细胞的调节剂：揭示机制

IF 3.3

Food Chemistry Molecular Sciences Pub Date : 2024-03-12 DOI: 10.1016/j.fochms.2024.100198

Ehsan Ghoushi , Mohadeseh Poudineh , Negin Parsamanesh , Tannaz Jamialahmadi , Amirhossein Sahebkar

引用次数: 0

Foodomics-based metabolites profiling of the Greek yogurt incorporated with unripened papaya peel powder 基于食品组学的希腊酸奶中未熟木瓜果皮粉代谢物谱分析

IF 3.3

Food Chemistry Molecular Sciences Pub Date : 2024-03-11 DOI: 10.1016/j.fochms.2024.100199

Sohan Lal Bajya , Durga Shankar Bunkar , Sunil Kumar Goyal , Manish Kumar Singh , Vinod Kumar Paswan , Shankar Lal , Priya Dhyani

{"title":"Foodomics-based metabolites profiling of the Greek yogurt incorporated with unripened papaya peel powder","authors":"Sohan Lal Bajya , Durga Shankar Bunkar , Sunil Kumar Goyal , Manish Kumar Singh , Vinod Kumar Paswan , Shankar Lal , Priya Dhyani","doi":"10.1016/j.fochms.2024.100199","DOIUrl":"https://doi.org/10.1016/j.fochms.2024.100199","url":null,"abstract":"<div><p>The food waste of the fruit processing industry is rich in many bio-active components such as polysaccharides, polyphenols, peptides, etc. that own multifaceted health benefits. The valorization of this waste is an intriguing optimization method for various dairy products. Meanwhile, LC-MS-based foodomics has been an emerging approach for the quantitative and qualitative analysis of dairy foods. Untargeted metabolomics has been done of the optimized functional yogurt that contains different levels of unripened papaya peel powder (UPPP) using high-resolution mass spectroscopy for analysis of added bio-active components in the matrix. UPPP comprises a high content of phytochemicals which could give functionality and therapeutic effect to the Greek yogurt. A total of 36 functional metabolites have been identified which have various health-beneficial attributes. Kaempferol, ostruthin, putative carpaine derivatives, etc. are some of the metabolites of high importance with a wide area coverage in the metabolome. This work highlights the bioactivity of the UPPP and its prebiotic properties added to the functional yogurt as an independent ingredient. The incorporated plant-based ingredients like UPPP can effectively enhance the functional attributes of Greek yogurt, which is a potential synbiotic food.</p></div>","PeriodicalId":34477,"journal":{"name":"Food Chemistry Molecular Sciences","volume":"8 ","pages":"Article 100199"},"PeriodicalIF":3.3,"publicationDate":"2024-03-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2666566224000066/pdfft?md5=a38a7386472f5017cdc99b7a6a55084f&pid=1-s2.0-S2666566224000066-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140179573","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}

引用次数: 0

Morphed aflaxotin concentration produced by Aspergillus flavus strain VKMN22 on maize grains inoculated on agar culture 黄曲霉菌株 VKMN22 在琼脂培养基上接种的玉米粒上产生的变形黄曲霉素浓度

IF 3.3

Food Chemistry Molecular Sciences Pub Date : 2024-02-27 DOI: 10.1016/j.fochms.2024.100197

Viola O. Okechukwu , Abidemi P. Kappo , Patrick B. Njobeh , Messai A. Mamo

{"title":"Morphed aflaxotin concentration produced by Aspergillus flavus strain VKMN22 on maize grains inoculated on agar culture","authors":"Viola O. Okechukwu , Abidemi P. Kappo , Patrick B. Njobeh , Messai A. Mamo","doi":"10.1016/j.fochms.2024.100197","DOIUrl":"https://doi.org/10.1016/j.fochms.2024.100197","url":null,"abstract":"<div><p>This study identified and monitored the levels of aflatoxins (B<sub>1</sub> and B<sub>2</sub>) produced by <em>Aspergillus flavus</em> isolate VKMN22 (OP355447) in maize samples sourced from a local shop in Johannesburg, South Africa. Maize samples underwent controlled incubation after initial rinsing, and isolates were identified through morphological and molecular methods. In another experiment, autoclaved maize grains were intentionally re-inoculated with the identified fungal isolate using spore suspension (106 spore/mL), after which 1 g of the contaminated maize sample was inoculated on PDA media and cultured for seven days. The aflatoxin concentrations in the <em>A. flavus</em> contaminated maize inoculated on culture media was monitored over seven weeks and then measured using liquid chromatography–mass spectroscopy (LC-MS). Results confirmed the successful isolation of <em>A. flavus</em> strain VKMN22 with accession number OP355447, which consistently produced higher levels of AFB<sub>1</sub> compared to AFB<sub>2</sub>. AF concentrations increased from week one to five, then declined in week six and seven. AFB<sub>1</sub> levels ranged from 594.3 to 9295.33 µg/kg (week 1–5) and then reduced from 5719.67 to 2005 µg/kg in week six and seven), while AFB<sub>2</sub> levels ranged from 4.92 to 901.67 µg/kg (weeks 1–5) and then degraded to 184 µg/kg in week six then 55.33 µg/kg (weeks 6–7). Levene's tests confirmed significantly higher mean concentrations of AFB<sub>1</sub> compared to AFB<sub>2</sub> (p ≤ 0.005). The study emphasizes the importance of consistent biomonitoring for a dynamic understanding of AF contamination, informing accurate prevention and control strategies in agricultural commodities thereby safeguarding food safety.</p></div>","PeriodicalId":34477,"journal":{"name":"Food Chemistry Molecular Sciences","volume":"8 ","pages":"Article 100197"},"PeriodicalIF":3.3,"publicationDate":"2024-02-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2666566224000042/pdfft?md5=3abb93c9d5b6a819bdfb3405410529c2&pid=1-s2.0-S2666566224000042-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140031394","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}

引用次数: 0

Development of citrus peel by-product as a slice jam by using two-level factorial design 利用两级因子设计开发柑橘皮副产品切片果酱

IF 3.3

Food Chemistry Molecular Sciences Pub Date : 2024-02-20 DOI: 10.1016/j.fochms.2024.100196

Wan Fatimah Wan Mohd Nowalid , Hazrulrizawati Abd Hamid , Shehu Hadiza Giwa

{"title":"Development of citrus peel by-product as a slice jam by using two-level factorial design","authors":"Wan Fatimah Wan Mohd Nowalid , Hazrulrizawati Abd Hamid , Shehu Hadiza Giwa","doi":"10.1016/j.fochms.2024.100196","DOIUrl":"https://doi.org/10.1016/j.fochms.2024.100196","url":null,"abstract":"<div><p>Natural slice jam from the citrus peel is a product that enhances the economic value of the waste of citrus fruit peel. The goal of the study was to improve a recipe for a natural jam made entirely from citrus peel and shaped into a square to make it a more convenient and ready-to-eat product. A two-level factorial design was used to investigate the effects of four independent variables; X1: concentration lemon peel (<em>Citrus limonum</em>), X2: concentration orange peel (<em>Citrus sinensis</em>), X3: storage temperature, and X4: sugar. Sample processing was performed at range between 10 and 20 g of lemon and orange peel concentration and sugar (6–10 g) at a constant gelatine weight of 1.6 g. The samples were stored at 2 °C and 25 °C, and textural properties (hardness and adhesiveness) were evaluated. Results indicated that concentrations of lemon peel (10 g), orange peel (15 g), sugar (8 g), and storage temperature (13.5 °C) significantly influenced jam texture. Interaction effects, including AD, BC, and BD, were notable. Optimal conditions favoured higher orange peel concentration. Validation experiments confirmed a maximum 10 g lemon peel concentration with an error below 10%. Despite room temperature storage causing textural quality deterioration due to syneresis, this study contributes valuable insights for food industry applications of natural products, greener and more cost-effective. The factorial design approach effectively optimized citrus peel slice jam formulation, demonstrating the significance of applied sciences in addressing practical challenges.</p></div>","PeriodicalId":34477,"journal":{"name":"Food Chemistry Molecular Sciences","volume":"8 ","pages":"Article 100196"},"PeriodicalIF":3.3,"publicationDate":"2024-02-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2666566224000030/pdfft?md5=76591420e1ce87e68f414495e0a141c9&pid=1-s2.0-S2666566224000030-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140042599","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}

引用次数: 0

Production of recombinant intact and N-terminal truncated lipoxygenase isozyme III expressed in Saccharomyces cerevisiae and its influence on glutenin polypeptides 在酿酒酵母中生产重组的完整和 N 端截短的脂氧合酶同工酶 III 及其对谷蛋白多肽的影响

IF 3.3

Food Chemistry Molecular Sciences Pub Date : 2024-01-30 DOI: 10.1016/j.fochms.2024.100195

Shunsuke Takahashi, Gao Yue, Reina Miyagi, Shiiba Kiwamu

{"title":"Production of recombinant intact and N-terminal truncated lipoxygenase isozyme III expressed in Saccharomyces cerevisiae and its influence on glutenin polypeptides","authors":"Shunsuke Takahashi, Gao Yue, Reina Miyagi, Shiiba Kiwamu","doi":"10.1016/j.fochms.2024.100195","DOIUrl":"https://doi.org/10.1016/j.fochms.2024.100195","url":null,"abstract":"<div><p>This study investigated the effects of wheat lipoxygenase isozyme III (LOX III) and its truncated form, Mini-LOX III, on flour dough properties using yeast-expressed recombinant enzymes and hypothesized their potential to enhance cereal-based food quality. These enzymes actively catalyze linoleic acid, which is crucial for dough formation. The addition of recombinant LOX III and Mini-LOX III to wheat flour significantly changed glutenin protein composition. An increase in the amount of soluble glutenin and a shift in polypeptide distribution were observed, marked by a decrease in the high-molecular-weight regions and an increase in the low-molecular-weight regions. This result reflects the role of enzymes in altering the hydrophobicity of glutenin surfaces, thereby affecting the protein solubility and dough properties. Thus, recombinant LOX III and Mini-LOX III offer new avenues for enhancing the texture and quality of cereal-based foods, providing valuable insights into the role of wheat LOX in flour processing and its potential industrial applications.</p></div>","PeriodicalId":34477,"journal":{"name":"Food Chemistry Molecular Sciences","volume":"8 ","pages":"Article 100195"},"PeriodicalIF":3.3,"publicationDate":"2024-01-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2666566224000029/pdfft?md5=36ab873c06b043bd97de450dabe27a56&pid=1-s2.0-S2666566224000029-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139675156","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}

引用次数: 0