Food chemistry advances最新文献_第4页

Phenolic profile, total bioactive contents, and antioxidant activity of pear fruits 梨果的酚类概况、生物活性总含量和抗氧化活性

Food chemistry advances Pub Date : 2024-07-20 DOI: 10.1016/j.focha.2024.100780

{"title":"Phenolic profile, total bioactive contents, and antioxidant activity of pear fruits","authors":"","doi":"10.1016/j.focha.2024.100780","DOIUrl":"10.1016/j.focha.2024.100780","url":null,"abstract":"<div><p>This work describes the profiling of phenolic compounds, total phenolic contents, total flavonoid contents, total anthocyanins, and radical scavenging activity of two important cultivars of pears grown in Pakistan. The HPLC-DAD reversed phase chromatography was used to study phenolic compounds. The spectrophotometry was done to measure the total flavonoid contents, total phenolic contents, total anthocyanin contents, and radical scavenging activity. Results showed 21 phenolic compounds in the extract of Comice pears and 16 in Bosc pears. These include 3-caffeoylquinic acid, <em>p</em>-coumaroylhexose-4-hexoside, 5-coumaroylquinic acid, <em>cis</em>-5-coumaroylquinic acid, (+)-catechin-3-glucoside, ellagic acid dihexoside, quercetin-3-rutinoside, eriodictyol-7-rutinoside, 3-hydroxyphloretin-6′-hexoside, (−)-epigallocatechin, quercetin pentosyl hexoside, (−)-epigallocatechin-3-gallate, epicatechin-3-(4-methyl)-gallate, rosmarinic acid, cyanidin-3,5-diglucoside, 4-caffeoyl-5-coumaroylquinic acid were major identified phenolic compounds in both Comice and Bosc pears. Except for total anthocyanin contents, there were significant differences between the selected cultivars in terms of total phenolic contents, total flavonoid contents, and radical scavenging activity values. In conclusion, the selected pear samples contain important phenolic compounds and possess antioxidant properties.</p></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-07-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2772753X2400176X/pdfft?md5=ce8946b6a72d8388c83197100be72e88&pid=1-s2.0-S2772753X2400176X-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141732419","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

Effect of distinct drying approach on bioactive compounds and nutritional profiling of Ulva intestinalis and Padina tetrastromatica from the Bay of Bengal, Bangladesh 不同干燥方法对孟加拉国孟加拉湾的肠莼和四鳃莼的生物活性化合物和营养成分的影响

Food chemistry advances Pub Date : 2024-07-19 DOI: 10.1016/j.focha.2024.100778

{"title":"Effect of distinct drying approach on bioactive compounds and nutritional profiling of Ulva intestinalis and Padina tetrastromatica from the Bay of Bengal, Bangladesh","authors":"","doi":"10.1016/j.focha.2024.100778","DOIUrl":"10.1016/j.focha.2024.100778","url":null,"abstract":"<div><p>Marine algae have been visualized as fostering a prevalent actuation of bioactive substances that have noteworthy therapeutic effects. The current investigations deployed a trio of separate drying methods, i.e., oven drying, freeze drying, and sun drying, to quantify the total phenolic content (TPC), total flavonoid content (TFC), and dietary vitality of <em>Ulva intestinalis</em> and <em>Padina tetrastromatica</em>. By mining and scrutinizing it to the quercetin and gallic acid standards, TPC and TFC were derived. Among three drying techniques, freeze drying asserted higher TPC (12.59 ± 1.07 in <em>U. intestinalis</em> and 68.74 ± 1.95 mg of GA/g in <em>P. tetrastromatica</em>) and TFC (7.92 ± 0.97 in <em>U. intestinalis</em> and 58.15 ± 2.05 mg of quercetin/g in <em>P. tetrastromatica</em>) values<em>. Ulva intestinalis</em> and <em>P. tetrastromatica</em> also contain a high amount of protein (18.34% and 8.7%, respectively). The findings demonstrated that green seaweed possessed higher levels of potassium (2.20%) and molybdenum (2.41%) and brown seaweed showed higher amounts of potassium (2.41%) and calcium (1.11%). Where rapid drying methods are recommended to enhance constituent levels, freeze-drying could be an attractive alternative to oven and sun drying, as it addresses the drawbacks associated with prolonged drying periods.</p></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-07-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2772753X24001746/pdfft?md5=726389b88ae818e35727b9ff9627e7ac&pid=1-s2.0-S2772753X24001746-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141729455","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 functional probiotic yogurt from buffalo milk supplemented with red beetroot (Beta vulgaris L.) as an antioxidant, natural colorant, and starter growth stimulant 利用水牛奶开发功能性益生菌酸奶，并辅以红甜菜根（Beta vulgaris L.）作为抗氧化剂、天然着色剂和启动生长刺激剂

Food chemistry advances Pub Date : 2024-07-19 DOI: 10.1016/j.focha.2024.100776

{"title":"Development of functional probiotic yogurt from buffalo milk supplemented with red beetroot (Beta vulgaris L.) as an antioxidant, natural colorant, and starter growth stimulant","authors":"","doi":"10.1016/j.focha.2024.100776","DOIUrl":"10.1016/j.focha.2024.100776","url":null,"abstract":"<div><p>The physicochemical, sensorial, and probiotics viability properties of supplemented probiotic yogurt with beet juice (BJ) at various ratios (0–5)% in fresh and stored yogurts were determined. 1,1-diphenyl-2-picrylhydrazyl (DPPH) scavenging activity (%) and minerals content of BJ-yogurts were increased. The color aspects (ΔE) were improved with the increasing of BJ. BJ-yogurts at 1 and 3 % were color-stable when stored in the refrigerator (5 ± 1 °C) for 9 days. The syneresis reached of 42.9, 43.0, 43.5, and 43.5 mL for control, 1 %, 3 %, and 5 % BJ, respectively in stored yogurts for 12 days. Moreover, the probiotic yogurt viability in BJ-yogurts treatments was found to be higher (<em>p</em> < 0.05) than control which recorded of 7.0 ± 0.08, 7.22±0.04, 7.34±0.002 log cfu/mL for streptococci, lactobacilli, and bifidobacteria counts respectively in 5 % BJ treatment, on the other hand, in control recorded of 6.76±0.07, 7.11±0.06, 6.66±0.030 log cfu/mL for streptococci, lactobacilli, and bifidobacteria counts respectively; indicating that BJ had a stimulating effect on the additive starter. Fresh yogurts with 1 % BJ had superior sensorial scores than other treatments, and generally maintained desirable organoleptic attributes for up to 9 days. This study provides a nutritious, low-cost, stable, and attractive colored yogurts from buffalo milk without negative impact on physiochemical qualities.</p></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-07-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2772753X24001722/pdfft?md5=2c2020058d0aee2fec0ccaeaa89a47aa&pid=1-s2.0-S2772753X24001722-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141729456","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

Fortification of bread with mango peel and pulp as a source of bioactive compounds: A comparison with plain bread 用芒果皮和果肉作为生物活性化合物来源强化面包：与普通面包的比较

Food chemistry advances Pub Date : 2024-07-18 DOI: 10.1016/j.focha.2024.100783

{"title":"Fortification of bread with mango peel and pulp as a source of bioactive compounds: A comparison with plain bread","authors":"","doi":"10.1016/j.focha.2024.100783","DOIUrl":"10.1016/j.focha.2024.100783","url":null,"abstract":"<div><p>In this study, fortified bread was prepared with the incorporation of mango peel powder (MPP), and mango pulp powder (MPuP). Different concentrations of MPP (2.5 %, 5.0 %, and 7.5 %) and MPuP (7.5 %) were added to improve the functional and bioactive properties of bread. Pieces of bread incorporated with MPP demonstrated a significant improvement in bioactive properties over control and MPuP-fortified bread, where total phenol content elevated from 5.08 ± 0.99 to 54.29 ± 2.34 mM GAE/100 g DM and total flavonoid content raised from 5.7 ± 0.45 to 50.72 ± 3.40 mM QE/100 g DM. The inclusion of MPP increased antioxidant activity, with a range of 0.585 ± 0.12 to 18.20 ± 0.87 mM TE/100 g DM in DPPH assay and 10.75 ± 0.98 to 30.24 ± 2.12 μM Fe (II) E/g DM in FRAP assay, at the highest (7.5 %) level of MPP incorporation. However, the specific volume and weight loss percentage of breads were decreased with the incorporation of MPP. The whiteness index (WI) dropped, and the brownness index (BI) improved with the degree of MPP integration. Bread volume and aroma drop considerably at the level of 7.5 % MPP incorporation, however, a slight mango flavor was noticed with the incorporation of 7.5 % MPuP in breads. Thus, 5 % MPP inclusion in wheat bread was deemed an optimum amount without compromising the sensory and physical characteristics along with national properties.</p></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-07-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2772753X24001795/pdfft?md5=87333621eeacc226e2e514245b0685c5&pid=1-s2.0-S2772753X24001795-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141849662","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

Dense phase carbon dioxide (DPCD) inactivation of microorganisms and enzymes, and its application in food: A review 密相二氧化碳（DPCD）灭活微生物和酶及其在食品中的应用：综述

Food chemistry advances Pub Date : 2024-07-17 DOI: 10.1016/j.focha.2024.100782

{"title":"Dense phase carbon dioxide (DPCD) inactivation of microorganisms and enzymes, and its application in food: A review","authors":"","doi":"10.1016/j.focha.2024.100782","DOIUrl":"10.1016/j.focha.2024.100782","url":null,"abstract":"<div><p>A surge of interest in using non-thermal, non-toxic, and chemical-free food preservation methods is seen in recent years. At the same time, there is a requirement for fresh, minimally processed, and nutritious food in the market. Dense phase carbon dioxide (DPCD) is a non-thermal method of inactivating enzymes and microorganisms at temperatures below standard pasteurization to avoid thermal effects. Diverse research has been conducted to understate the mechanism and its effect on microorganisms such as bacteria, yeast, molds, and enzymes throughout the last few decades. The effects of this technology have been promising in the case of many liquid foods. Furthermore, researchers are working on the effect of DPCD in combination with other non-thermal processes such as irradiation, PEF, ultrasound, and HPP. This review compiles a substantial quantity of research on DPCD and provides an overview of DPCD processing equipment, mechanism, applications in liquid and solid foods, the emerging interest of DPCD in hurdle technology, and highlights its efficiency against microorganisms and enzymes, as well as its application in the food processing industry. DPCD offers new opportunities for better microbe control, enzyme inactivation at softer process settings, and improved quality and nutrient retention.</p></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-07-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2772753X24001783/pdfft?md5=f9c89b8de5d922605292dffe9dfa64e5&pid=1-s2.0-S2772753X24001783-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141736549","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

Review on effect of innovative technologies on shelf-life extension of non-dairy sources from plant matrices 创新技术对延长植物基质非乳制品货架期的影响综述

Food chemistry advances Pub Date : 2024-07-17 DOI: 10.1016/j.focha.2024.100781

{"title":"Review on effect of innovative technologies on shelf-life extension of non-dairy sources from plant matrices","authors":"","doi":"10.1016/j.focha.2024.100781","DOIUrl":"10.1016/j.focha.2024.100781","url":null,"abstract":"<div><p>This review covers the nutritional, environmental, and technological aspects of plant-based milk and presents a convincing case for it as a dairy substitute. Almonds, soybeans, oats, coconuts, and other plants are the sources of plant-based milk, which has a variety of tastes, textures, and nutritional profiles. Although plant-based milks can be fortified to match the nutritional profile of dairy milks, dairy milks are known for their high protein, vitamin D, and calcium content. In addition to non-thermal techniques like high-pressure processing, pulsed electric fields, high-intensity ultrasound, and microfluidization, the review explores new thermal technologies like ohmic heating and microwave heating. These technologies are essential for improving the shelf life and inactivating microorganisms and enzymes, which improves the safety and quality of food. In addition, the environmental sustainability of plant-based milk production is examined, emphasizing the possibility of lower resource consumption and greenhouse gas emissions in comparison to dairy milk. Plant-based milk presents a promising substitute for consumers looking for environmentally friendly options or who are subject to dietary restrictions such as lactose intolerance or milk allergies. To maximize the flavor and functionality of plant-based milk products and secure their acceptance in the market, innovative processing techniques are crucial.</p></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-07-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2772753X24001771/pdfft?md5=24ea859b95be59b9112167c46e34d48f&pid=1-s2.0-S2772753X24001771-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141841779","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

Characterization of bioactive compounds, antioxidants and antimicrobial properties of Allagoptera leucocalyx Allagoptera leucocalyx 的生物活性化合物、抗氧化剂和抗菌特性的表征

Food chemistry advances Pub Date : 2024-07-13 DOI: 10.1016/j.focha.2024.100775

Ayelen J. Camacho Crespo , Natalia Montellano Duran

{"title":"Characterization of bioactive compounds, antioxidants and antimicrobial properties of Allagoptera leucocalyx","authors":"Ayelen J. Camacho Crespo , Natalia Montellano Duran","doi":"10.1016/j.focha.2024.100775","DOIUrl":"https://doi.org/10.1016/j.focha.2024.100775","url":null,"abstract":"<div><p><em>Allagoptera leucocalyx</em> is a non-studied tropical fruit distributed in the Bolivian Chiquitania region. This study aimed to investigate its bioactive compounds as well as its antioxidant and antimicrobial properties to encourage its consumption and explore potential applications in various industries. The bioactive compounds: polyphenols, flavonoids, and anthocyanins were determined by the Folin-Ciocalteu, AlCl<sub>3</sub>, and differential pH methods. Antioxidant activity was assessed by the DPPH<sup>●</sup> and ABTS<sup>●</sup> assays, while antimicrobial activity by turbidimetry and antibiogram. The highest results obtained revealed significant levels of polyphenols (209 ± 12 mg GAE/100 g), and flavonoids (7.9 ± 0.1 mg QE/100 g). Moreover, the fruit exhibit antioxidant activity (9.3 ± 0.2 μmol Trolox/g by ABTS<sup>●</sup> and 5.9 ± 0.2 μmol Trolox/g by DPPH<sup>●</sup>) and antimicrobial activity against Shigella sp. In conclusion, these promising findings suggest that this fruit could be utilized in the development of new products within the cosmetic, food, and pharmaceutical industries.</p></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-07-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2772753X24001710/pdfft?md5=46d61c933f240541047bec40278bce95&pid=1-s2.0-S2772753X24001710-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141607314","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

Influence of heat treatment and calcium sequestering salts on in vitro protein digestion in blends of skimmed buffalo and bovine milk 热处理和钙盐对脱脂水牛奶和牛乳混合物体外蛋白质消化的影响

Food chemistry advances Pub Date : 2024-07-11 DOI: 10.1016/j.focha.2024.100779

{"title":"Influence of heat treatment and calcium sequestering salts on in vitro protein digestion in blends of skimmed buffalo and bovine milk","authors":"","doi":"10.1016/j.focha.2024.100779","DOIUrl":"10.1016/j.focha.2024.100779","url":null,"abstract":"<div><p>This study investigated the impact of the addition of 5 mM trisodium citrate (TSC) or disodium hydrogen phosphate (DSHP) and heat treatment (85 or 95 °C for 5 min) on the <em>in vitro</em> gastrointestinal digestibility of proteins in blends (0:100, 25:75, 50:50, 75:25, 100:0) of skimmed buffalo and bovine milk. Digestibility of proteins decreased with increasing proportion of buffalo skim milk, irrespective of heat treatment and calcium sequestering salt (CSS) addition. Heat treatment alone did not induce significant changes in the digestibility of proteins. CSS addition and heat treatment did not significantly affect whey protein digestibility but impacted the digestibility of κ-casein. While addition of TSC and DSHP induced comparable κ-casein digestibility in bovine skim milk and milk blends, the addition of TSC and heat treatment of buffalo skim milk effected maximum κ-casein gastrointestinal digestibility. Overall, α-lactalbumin and κ-casein were the most resistant proteins against degradation by digestive enzymes. These results may be useful in deciding appropriate process intervention that could maximise gastrointestinal digestion of proteins in buffalo and bovine milk blends.</p></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-07-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2772753X24001758/pdfft?md5=3cf9ed53aa4350cfe0e7523d304b5218&pid=1-s2.0-S2772753X24001758-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141629857","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

Mushroom-legume-based alternative chicken nuggets: Physico-chemical and sensory properties 蘑菇-豆荚替代鸡块：物理化学和感官特性

Food chemistry advances Pub Date : 2024-07-09 DOI: 10.1016/j.focha.2024.100777

{"title":"Mushroom-legume-based alternative chicken nuggets: Physico-chemical and sensory properties","authors":"","doi":"10.1016/j.focha.2024.100777","DOIUrl":"10.1016/j.focha.2024.100777","url":null,"abstract":"<div><p>The consumer demand for meat analogs (MAs) is on the rise. Soy proteins are frequently used as the primary ingredient in MAs, but soybean may negatively impact human health and cognitive functions. The aim of this research was to develop alternative chicken nuggets using mushroom and chickpea flour. Effect of different sources of mushroom and starch in the textural and sensory quality of nuggets were determined. Phoenix mushroom was chosen based on nuggets' textural and sensory qualities. Different ratios of mushroom and chickpea flour (0:70, 15:55, 55:15, and 70:0, w/w) were tested to prepare the nuggets. Based on protein, textural and sensory qualities compared to chicken and commercial plant-based nuggets, the mushroom to flour ratio of 55:15 was chosen. The results showed that tapioca starch-containing nuggets had a better texture and were more palatable to consumers. The processed nuggets demonstrated lower protein (6.88 vs 11.72%, dry wt. basis) but better cooking yield (87.65 vs 85.29%), moisture retention (77.86 vs 75.16%), fat retention (90.55 vs 88.39%) and higher consumer acceptability than commercially available soy-based nuggets. The results of the study suggest that mushroom and chickpea flour may replace soy protein in meat analogs.</p></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-07-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2772753X24001734/pdfft?md5=0c2f5acdaf925939ef6e85c56fa889da&pid=1-s2.0-S2772753X24001734-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141639326","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

CRISPR/Cas9-mediated gene editing of L. bulgaricus d-lactate dehydrogenase (ldh) gene to monitor yogurt characteristics CRISPR/Cas9 介导的保加利亚乳杆菌 d-乳酸脱氢酶（ldh）基因编辑用于监测酸奶特性

Food chemistry advances Pub Date : 2024-07-08 DOI: 10.1016/j.focha.2024.100772

G. M. M. Anwarul Hasan , Anuj Kumer Das , Mohammed A. Satter

{"title":"CRISPR/Cas9-mediated gene editing of L. bulgaricus d-lactate dehydrogenase (ldh) gene to monitor yogurt characteristics","authors":"G. M. M. Anwarul Hasan , Anuj Kumer Das , Mohammed A. Satter","doi":"10.1016/j.focha.2024.100772","DOIUrl":"https://doi.org/10.1016/j.focha.2024.100772","url":null,"abstract":"<div><p>Yogurt is a coagulated dairy product that results from the fermentation of milk and milk products by lactic acid bacteria, specifically <em>Lactobacillus bulgaricus</em> and <em>Streptococcus thermophilus</em>. Clustered regularly interspaced short palindromic repeats (CRISPR)/Cas9 is an emerging tool in molecular biology research which can be used extensively in prokaryotes and eukaryotes. <em>Lactate dehydrogenase (LDH)</em> is an important enzyme of glycolytic pathway. In this research, we have edited L. <em>bulgaricus d-lactate dehydrogenase (ldh)</em> gene using CRISPR/Cas9 system. Genome editing was accomplished through synthesizing gDNA on the basis of PAM region of <em>ldh</em> gene and ligation of synthesized gDNA with pCRISPR-SacB plasmid which was later co-transformed with mutagenic donor DNA into competent cells containing pCasRed. This method combined CRISPR/Cas9 with γ Red machinery to achieve editing of <em>ldh</em> gene. The PCR screening and sequencing results confirmed that, base deletion has been occurred in the target region of <em>ldh</em> gene. Differences in several characteristics including texture, pH were observed on the yogurt samples from newly developed L. <em>bulgaricus</em> strains compared to normally produced yogurt. Our results suggest that, other genes of <em>lactobacillus</em> can be edited through CRISPR/Cas9 technology which can be extensively used for metabolic engineering.</p></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-07-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2772753X24001680/pdfft?md5=092bc550112a78093b375cd9a7e48bb2&pid=1-s2.0-S2772753X24001680-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141594819","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