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  • Nanoemulsions as delivery systems for lipophilic nutraceuticals: strategies for improving their formulation, stability, functionality and bioavailability
    Food Sci. Biotechnol. (IF 0.888) Pub Date : 2020-01-24
    Seung Jun Choi, David Julian McClements

    Abstract The food and beverage industry often need to encapsulate hydrophobic functional ingredients in their products, including colors, flavors, lipids, nutraceuticals preservatives, and vitamins. Encapsulation can improve the handling, water-dispersibility, chemically stability, and efficacy of these functional ingredients. In this review article, we focus on the design of nanoemulsion-based delivery systems to encapsulate, protect, and deliver non-polar bioactive agents, such as vitamin A, D and E, β-carotene, lycopene, lutein, curcumin, resveratrol, and coenzyme Q10. Initially, the challenges associated with incorporating these different bioactives into foods are highlighted. The relative merits and drawbacks of different nanoemulsion fabrication methods are then discussed. Finally, examples of the application of nanoemulsions for improving the stability and bioavailability of various kinds of hydrophobic vitamins and nutraceuticals are provided.

    更新日期:2020-01-24
  • Novel application of an optical inspection system to determine the freshness of Scomber japonicus (mackerel) stored at a low temperature
    Food Sci. Biotechnol. (IF 0.888) Pub Date : 2019-08-08
    Jeong-Wook Choi, Myung-Kee Jang, Chang-Wook Hong, Ju-Woon Lee, Jae-Hyuk Choi, Koth-Bong-Woo-Ri Kim, Xiaotong Xu, Dong-Hyun Ahn, Min-kyeong Lee, Taek Jeong Nam

    This study evaluated the use of an optical inspection system (OIS) to determine the freshness of mackerel (Scomber japonicus). The correlations between the light reflection intensity (LRI) of mackerel eyes (determined using an OIS) and the volatile basic nitrogen content (VBN) and K-value were analyzed. After unloading at the harbor, the mackerel were stored at 4 °C for 9 days and the VBN, K-value, and LRI were determined at 3-day intervals. During storage, the LRI, VBN, and K-value all increased. Furthermore, the LRI was correlated with the K-value and VBN. Therefore, although the LRI cannot be applied as an absolute standard for evaluating freshness, the LRI using an OIS is a suitable nondestructive method for evaluating freshness for quality and risk management in the processing industry when handling large numbers of fish.

    更新日期:2020-01-09
  • Protein purification from Arachis hypogaea in one step: stability studies and anticarcinogenic analysis
    Food Sci. Biotechnol. (IF 0.888) Pub Date : 2019-08-08
    Afaque Ahmad, Hirday N. Verma, Prahalad Bharti, Kamlesh Pandey, Shahbaz Khan, Kapil Dev

    Abstract The study involved purification of trypsin inhibitor from the seeds of Indian peanuts (Arachis hypogaea), a member of leguminosae family. The inhibitor was purified to homogeneity via three sequential step procedure i.e., salt precipitation to anion-exchange chromatography. The purity and molecular mass was detected using SDS PAGE analysis i.e. ~ 16 kDa. The purified inhibitor termed as Peanut Trypsin Inhibitor (PTI) which inhibits trypsin belonging to serpins family. Anti- neoplastic potential on breast cancer cells (MCF-7) and normal Human Embryonic Kidney cells (HEK) was determined using MTT assay. PTI exhibited IC50 value of ~ 18.412 µg/mL in HEK cells compared to ~ 9.635 µg/mL in MCF-7 cells. The values were quite comparable to curcumin, the standard anticancer drug demonstrating IC50 values of ~ 21.581 µg/mL and ~ 7.135 µg/mL in HEK and MCF-7 respectively. Therefore, we conclude that PTI may be used as supplement along with the conventional drugs for increased efficacy in the treatment of cancer.

    更新日期:2020-01-09
  • Effect of ultrasonic power on drying process and quality properties of far-infrared radiation drying on potato slices
    Food Sci. Biotechnol. (IF 0.888) Pub Date : 2019-08-12
    Huihan Xi, Yunhong Liu, Linge Guo, Runrun Hu

    The experiments of contact ultrasound-assisted far-infrared radiation (FIR) drying on potato slices were conducted to investigate the effects of ultrasonic power on drying characteristics and quality properties. The results showed that contact ultrasound was helpful for accelerating mass transfer of the samples, and the improvement of ultrasonic power could significantly shorten drying time. The ultrasonic reinforcement effect on drying rate declined along with the decrease in moisture content. Deff values were within 1.15 × 10−10 and 1.96 × 10−10 m2/s, and improved with an increase in ultrasound power. Compared with FIR dried ones, more and larger pore size of microcapillaries in the samples’ tissue structure could be observed with contact ultrasound application, and higher ultrasonic power produced more microtunnels. Contact ultrasound in FIR drying could reduce the color difference of dried potato slices, and decrease the hardness and brittleness values. Higher TPC and TFC could be achieved as ultrasonic power increased.

    更新日期:2020-01-09
  • Improving the quality of vegetable foodstuffs by microwave inactivation
    Food Sci. Biotechnol. (IF 0.888) Pub Date : 2019-08-12
    Won-Il Cho, Myong-Soo Chung

    With the aim of improving the loss of quality in retorted vegetables, experiments on pretreatment inactivation using microwaves were carried out to allow the heating intensity to be reduced during retorting. Microwave heating reduced the bacteria level by 103 CFU/g, and was a more effective method considering the short processing time of 3 min and the required energy being 70–80% of that when using steam. The inactivation effect was due to dielectric heat generation by the high-frequency microwaves. The inactivation effect for heat-resistant Bacillus amyloliquefaciens was indicated by a reduction of 102 CFU/g after 3 min of microwave heating. The total bacteria counts for peeled potato and spicy sauce with vegetables decreased by 3–4 log CFU/g after 3 min using microwaves, and heat-resistant microorganisms were reduced by 2 log CFU/g. Combining microwave heating and mild retorting is expected to produce higher quality vegetable foodstuffs compared to conventional retorting.

    更新日期:2020-01-09
  • The effect of the addition of microbial transglutaminase before the fermentation process on the quality characteristics of three types of yogurt
    Food Sci. Biotechnol. (IF 0.888) Pub Date : 2019-07-04
    Małgorzata Ziarno, Dorota Zaręba

    Abstract The effect of the addition of microbial TGase to milk on selected physical properties of the final product and the viability of lactic acid bacteria cultures during storage at 6 °C for 56 days was studied. Three types of set-style yogurt were made with varying parameters. Weekly analyses included the determination of syneresis and water-holding capacity, texture, pH, and the lactic acid bacteria population. Our research has confirmed that mTGase may be used to stabilize yogurts, although the syneresis, the water-holding capacity of yogurts, and the textural features of yogurts were dependent on the step in the production process at which mTGase was added to milk. The presence of mTGase had no relevance with regard to the acidity of yogurts stored under refrigerated conditions. The addition of mTGase had no effect on lactobacilli, but had a variable effect on Streptococcus thermophilus, depending on the duration of enzymatic activity.

    更新日期:2020-01-09
  • Consumer perception and liking, and sensory characteristics of blended teas
    Food Sci. Biotechnol. (IF 0.888) Pub Date : 2019-08-08
    Jeong-Eun Yang, Jisun Lee

    This study was conducted to identify the sensory characteristics of six blended teas containing different ingredients and analyze penalty factors for the products based on consumer acceptance, check-all-that-apply questions, and the just-about-right scale. Ten trained panelists created a descriptive set of 23 sensory attributes, and 93 consumers participated in the tests. The attributes were analyzed by classifying them as per appearance, odor/aroma, flavor/taste, texture/mouthfeel, and any aftertaste. Principal component analysis results showed that the blended teas were differentiated by artificial fruit flavor. According to the results of this study, the ideal products should be relatively sweet, mild, fruit flavored, and not too bitter, astringent, pungent, and strong or do not have fermented flavor; astringency is the most troublesome attribute. The consumers preferred teas that were less bitter and less astringent and did not leave the tongue coated with powder; therefore, these attributes were believed to act as drivers of “dislike.”

    更新日期:2020-01-09
  • Perilla frutescens Britton var. frutescens leaves attenuate dextran sulfate sodium-induced acute colitis in mice and lipopolysaccharide-stimulated angiogenic processes in human umbilical vein endothelial cells
    Food Sci. Biotechnol. (IF 0.888) Pub Date : 2019-11-25
    Yuna Lee, Jungjae Lee, Jihyeung Ju

    Abstract The aim of the current study was to investigate whether the leaves of Perilla frutescens Britton var. frutescens (PL), a frequently consumed vegetable in Korea, attenuate dextran sulfate sodium (DSS)-induced acute colitis in mice and lipopolysaccharide (LPS)-stimulated angiogenic processes in human umbilical vein endothelial cells (HUVEC). In DSS-treated mice, dietary supplementation with PL mitigated DAI and colon shortening. The dietary PL also reduced colonic levels of inflammatory and angiogenic mediators, such as interleukin-1β, interleukin-6, monocyte chemoattractant protein-1, macrophage inflammatory protein-2, leukotriene B4, inducible nitric oxide synthase, cyclooxygenase-2, basic fibroblast growth factor, and intercellular adhesion molecule-1 (ICAM-1). Treatment of HUVEC with ethanol extract of PL attenuated LPS-stimulated increases in ICAM-1 levels, monocyte adhesion, invasion, and tube formation. This study suggests that dietary PL effectively inhibited DSS-induced acute colitis in mice, and its anti-angiogenic activities may partially contribute to the inhibition.

    更新日期:2020-01-09
  • A comparative study on properties of fish meat hydrolysates produced by an enzymatic process at high pressure
    Food Sci. Biotechnol. (IF 0.888) Pub Date : 2019-08-12
    Namsoo Kim

    Abstract Fish meat hydrolysates (FMHs) were produced from nine fishes at a high pressure of 300 MPa using Flavourzyme 500MG and a protease mixture including Flavourzyme 500MG, Alcalase 2.4L, Protamex, and Marugoto E. The electropherograms of the FMHs showed major far-migrating peptide bands in the vicinity of 5 kDa. The total soluble solids (TSS) and soluble nitrogen content in the FMHs were species-specific and were mostly higher in the case of four-enzyme hydrolysis. Most of the HPLC peptide peaks of the rockfish meat hydrolysates appeared within 10 min of elution, and total free amino acids in the hydrolysate increased abruptly as a result of four-enzyme hydrolysis. The FMHs, which were high in TSS and soluble nitrogen, may be applicable for use in food as seasoning, and could be produced efficiently via the enzymatic process used in this study.

    更新日期:2020-01-09
  • Effect of added hydrolyzed vegetable proteins on consumers’ response for Doenjang (Korean traditional fermented soybean paste) soup
    Food Sci. Biotechnol. (IF 0.888) Pub Date : 2019-08-12
    Seon-Young Jeon, Yun-Mi Lee, Sang Sook Kim, Kwang-Ok Kim

    Hydrolyzed vegetable protein (HVP) has received wide attention as a flavor enhancer that can replace monosodium glutamate (MSG). The objective of this study was to investigate the effect of added acid-hydrolyzed vegetable protein (aHVP) and enzyme-hydrolyzed vegetable protein (eHVP) on consumers’ responses of Korean Doenjang soup. One hundred and twenty female consumers who consume Doenjang soup on a regular basis were participated in consumer test of 8 Doenjang soup samples containing a flavor enhancer such as aHVP, eHVP, or MSG. The results indicated that the HVPs showed flavor-enhancing effects similar to those of MSG, respectively. It was also found that consumers preferred specific aHVP- or eHVP-added samples to MSG-added samples. These findings suggest that HVP could be used as a flavor enhancer in Doenjang products such as Doenjang soup.

    更新日期:2020-01-09
  • Versatile biotechnological applications of amylosucrase, a novel glucosyltransferase
    Food Sci. Biotechnol. (IF 0.888) Pub Date : 2019-11-01
    Dong-Ho Seo, Sang-Ho Yoo, Seung-Jun Choi, Young-Rok Kim, Cheon-Seok Park

    Amylosucrase (AS; EC 2.4.1.4) is an enzyme that has great potential in the biotechnology and food industries, due to its multifunctional enzyme activities. It can synthesize α-1,4-glucans, like amylose, from sucrose as a sole substrate, but importantly, it can also utilize various other molecules as acceptors. In addition, AS produces sucrose isomers such as turanose and trehalulose. It also efficiently synthesizes modified starch with increased ratios of slow digestive starch and resistant starch, and glucosylated functional compounds with increased water solubility and stability. Furthermore, AS produces turnaose more efficiently than other carbohydrate-active enzymes. Amylose synthesized by AS forms microparticles and these can be utilized as biocompatible materials with various bio-applications, including drug delivery, chromatography, and bioanalytical sciences. This review not only compares the gene and enzyme characteristics of microbial AS, studied to date, but also focuses on the applications of AS in the biotechnology and food industries.

    更新日期:2020-01-09
  • Structural and technological characterization of ropy exopolysaccharides produced by Lactobacillus plantarum strains isolated from Tarhana
    Food Sci. Biotechnol. (IF 0.888) Pub Date : 2019-06-17
    Duygu Zehir Şentürk, Enes Dertli, Hüseyin Erten, Ömer Şimşek

    Exopolysaccharide producing starter cultures enable manufacturing “clean labeled” foods with improved textural and nutritional properties. The structural and technological analyses were performed on the ropy exopolysaccharides of six Lactobacillus plantarum. The incubation temperature, time and pH affected the exopolysaccharide production and high exopolysaccharide was produced in the presence of sucrose and maltose. The viscosity of exopolysaccharide was high at acidic conditions except PFC311E that showed viscous at neutral pH. Lactobacillus plantarum strains produced between 120 and 400 mg/L exopolysaccharide in which the highest was observed at L. plantarum PFC311. Exoploysaccharides were degraded over 300 °C except PFC311E that degraded at 295.7 °C. The NMR analyses revealed that the exopolysaccharides were synthesized by α1-6, α1-3 and α1-4 bonds with glucose, galactose and fructose moieties. In conclusion, L. plantarum PFC311 produced ropy exopolysaccharide with different structural, rheological and thermal properties and reveals potential to be used in food industry.

    更新日期:2020-01-09
  • Antioxidant and antibacterial capabilities of phenolic compounds and organic acids from Camellia oleifera cake
    Food Sci. Biotechnol. (IF 0.888) Pub Date : 2019-07-18
    Duoduo Zhang, Shaoping Nie, Mingyong Xie, Jielun Hu

    There is growing interest in the antioxidants and antibacterial activity from natural substances. The purpose of the research was to gain and distinguish phenolic substances and organic acids in the Camellia oleifera cake, and to study their antioxidant and antibacterial activities. The extraction and purification of them were achieved by solvent extraction and column separation, respectively. The conclusions displayed that purity of the phenolic substances was 94.1 ± 0.5% w/w and that of organic acid was 96.0 ± 0.3% w/w; Fifteen phenolic substances were certificated using HPLC–ESI–MS technology; oxalic, citric, acetic, malic, and succinic acids are discovered to be main organic acids. In addition, the phenolic substances and organic acids both have good antioxidant activity and obvious inhibition against six species of bacteria. These conclusions can be useful in the reuse of the waste of Camellia oleifera oil industry in the future.

    更新日期:2020-01-09
  • Comparison of acrylamide and furan concentrations, antioxidant activities, and volatile profiles in cold or hot brew coffees
    Food Sci. Biotechnol. (IF 0.888) Pub Date : 2019-08-08
    Da-eun Kang, Haeng-Un Lee, Munkhtugs Davaatseren, Myung-Sub Chung

    Abstract The aim of this study was to investigate the formation of furan and acrylamide and to compare antioxidant capacities and volatile compounds in cold or hot brewed coffees. Cold brews were prepared at 5 °C and 20 °C for 12 h. using steeping and dripping, and hot brews were prepared at 80 °C and 95 °C for 5 min. using the pour-over method. Furan contents of cold steeping at 5 °C and hot brewed at 80 °C showed the higher levels significantly (p < 0.05), which were 17.0 ± 0.5 and 10.6 ± 0.1 ng/mL, respectively. However, acrylamide contents in cold steeping at 5 °C and hot brew at 80 °C showed lower levels, which were 4.1 ± 0.4 and 3.5 ± 0.1 ng/mL respectively. Cold brews at 20 °C showed the highest levels of antioxidant activities while hot brews showed similar levels with cold brews at 5 °C. This study confirms that levels of different beneficial and hazardous chemical compounds could be manipulated by adjusting the coffee extraction conditions.

    更新日期:2020-01-09
  • Antioxidant and antibacterial activity of Trametes polyzona (Pers.) Justo
    Food Sci. Biotechnol. (IF 0.888) Pub Date : 2019-08-08
    Erute M. Adongbede, Yogini S. Jaiswal, Shurrita S. Davis, Priscilla D. Randolph, Li-Ni Huo, Leonard L. Williams

    Polypores are cosmopolitan mushrooms, widely investigated for their beneficial properties in combatting multidrug resistant pathogens. The present study focuses on the need for new, naturally sourced antimicrobial and antioxidant compounds from mushrooms. The antioxidant and antibacterial activity of the phenolic extract of strains of Trametes polyzona (Pers.) Justo, were investigated. Strains of T. polyzona were analyzed for total phenolic content, Trolox antioxidant equivalent, DPPH radical scavenging and antibacterial activities. The amplification of the ribosomal DNA-ITS fragments from DNA of selected mushrooms was carried out using ITS1 and ITS4 primers. The antibacterial activity of phenolic extracts of T. polyzona was comparable to the antibiotics, ceftazidime and erythromycin. T. polyzona extracts inhibited the growth of the different strains of K. pneumoniae, E. coli, S. aureus, and S. enterica tested in this study. The results of the study demonstrate that, T. polyzona can be a potential source of antimicrobial and antioxidant compounds.

    更新日期:2020-01-09
  • Comparison of SDE and SPME for the analysis of volatile compounds in butters
    Food Sci. Biotechnol. (IF 0.888) Pub Date : 2019-08-08
    Yang Li, Yunna Wang, Dongdong Yuan, Yan Li, Liebing Zhang

    Abstract The current study aimed to compare the effectiveness of two extraction techniques, namely simultaneous distillation–extraction (SDE) and solid-phase microextraction (SPME), in evaluating key aroma compounds in butters. Volatile compounds’ contributions to butter flavors were evaluated employing both odor active values (OAVs) and gas chromatography olfactometry (GC-O). The results showed that the species of volatile compounds detected by the two techniques were almost the same, whereas their volatile profiles were obviously different. Using SDE method, methyl ketones took up the largest proportion of the volatile compounds, followed by fatty acids. Using SPME method, the most abundant compounds were the fatty acids, followed by lactones. More methyl ketones were detected in the SDE extract owing to lipid degradation as a consequence of the high temperature during extraction. Lactones were considered to be the key aroma compounds, especially δ-decalactone, which was identified by both OAVs and GC-O.

    更新日期:2020-01-09
  • Evaluation of the storage-associated changes in the fatty acid profile of oat-based gluten-free cookies prepared with different fats
    Food Sci. Biotechnol. (IF 0.888) Pub Date : 2019-12-23
    Alina Culetu, Valentin Ionescu, Maria Cristina Todasca, Denisa Eglantina Duta

    Abstract This study was carried out to investigate storage-associated changes in the fatty acid profile (with GC and 1H-NMR techniques) of oat-based gluten-free cookies prepared with different fats: margarine (MAR), butter (BUT), lard (LAR), refined palm oil (RPO), refined palm oil with stearin (RPOS), and hydrogenated palm oil (HPO). GC analysis indicated that palmitic and stearic acid were the predominant saturated fatty acids (SFAs), regardless of the type of fat used. cis-Oleic acid represented the major monounsaturated fatty acid (MUFA), while cis-linoleic acid was the most abundant polyunsaturated fatty acid (PUFA). After 6 months of storage, a significant decreasing trend in SFA concentration was observed for LAR and RPOS cookies, while a decrease in MUFA concentration was observed only for HPO cookies. In fresh cookies and in cookies stored for 6 months, the contents of SFA, MUFA, and PUFA determined by GC were positively correlated with those determined by 1H-NMR (r > 0.90).

    更新日期:2020-01-04
  • Acid tolerance and morphological characteristics of five Weissella cibaria bacteriophages isolated from kimchi
    Food Sci. Biotechnol. (IF 0.888) Pub Date : 2019-12-23
    Se-Jin Kong, Jong-Hyun Park

    Abstract Five bacteriophages were isolated from kimchi with the hosts of two Weissella cibaria and acid-producing bacteria, and characterized for understanding Weissella phage. By transmission electron microscope, фWC51 and фWC52 belonged to the Myoviridae and фWC005, фWC130, and фWC248 belonged to the Podoviridae. One-step growth curves showed that latent periods of bacteriophages ranged from 70 to 90 min and burst sizes ranged from 7 to 195 particles/cell. фWC51 and фWC005 were thermally resistant than the others and those D values were 71 and 34 s at 70 °C. pH stability test at pH 2.0–4.0 showed фWC005 was most stable and the others were also stable at low pH of 3.0. Interestingly, the phages showed two types of morphology and had a high tolerance under acidic condition, therefore, which might cause mortality to the Weissella after middle stage of kimchi fermentation.

    更新日期:2020-01-04
  • Tracking of deliberately inoculated Leuconostoc mesenteroides and Lactobacillus brevis in kimchi
    Food Sci. Biotechnol. (IF 0.888) Pub Date : 2019-12-23
    Anshul Sharma, Jasmine Kaur, Sulhee Lee, Young-Seo Park

    Abstract The objective of this study was to track intentionally inoculated Leuconostoc mesenteroides (11251) and Lactobacillus brevis (B151) strains in kimchi using random amplified polymorphic DNA (RAPD), repetitive element palindromic PCR (rep-PCR), and comparative housekeeping gene sequences analysis. The 16S rRNA gene provided species-level information for 30 colonies randomly picked from kimchi inoculated with strains 11251 and B151. Out of 30 colonies, one colony was matched to strain 11251, and two colonies were found identical to strain B151 reference strain in inoculated kimchi. Notably, among the three tools, strain 11251 was best tracked by comparative gene sequence analysis, while strain B151 tracked by all three tools. Our results suggest that the gene sequence analysis is a more reliable tool for tracking of desired strains than RAPD and rep-PCR. Based on the findings, it is recommended that gene sequence analysis could be used to avoid misuse of industrially useful strains within the growing food industry.

    更新日期:2020-01-04
  • Properties of recombinant 4-α-glucanotransferase from Bifidobacterium longum subsp. longum JCM 1217 and its application
    Food Sci. Biotechnol. (IF 0.888) Pub Date : 2019-12-23
    Da-Woon Jeong, Hyun-Mo Jeong, Yu-Jeong Shin, Seung-Hye Woo, Jae-Hoon Shim

    Abstract To determine the physiochemical properties of the 4-α-glucanotransferase from Bifidobacterium sp., the bllj_0114 gene encoding 4-α-glucanotransferase was cloned from Bifidobacterium longum subsp. longum JCM 1217 and expressed in Escherichia coli. The amino acid sequence alignment indicated that the recombinant protein, named BL-αGTase, belongs to the glycoside hydrolase (GH) family 77. BL-αGTase was purified using nickel-nitrilotriacetic acid affinity chromatography and characterized using various substrates. The enzyme catalyzed the disproportionation activity, which transfers a glucosyl unit from oligosaccharides to acceptor molecules, and had the highest activity at 40 °C and pH 6.0. In the presence of 5 mM metal ions, in particular Cu2+, Zn2+, and Fe2+, BL-αGTase activity was reduced. To determine whether BL-αGTase can be used to generate thermoreversible gels, potato starch was treated with BL-αGTase for various reaction times. The BL-αGTase-treated starches showed sol–gel reversibility and melted at 59.6–75.7 °C.

    更新日期:2020-01-04
  • Probiotic treatment induced change of inflammation related metabolites in IBS-D patients/double-blind, randomized, placebo-controlled trial
    Food Sci. Biotechnol. (IF 0.888) Pub Date : 2019-12-23
    Jinjoo Kim, Kumsun Cho, Joo Sung Kim, Hyun Chae Jung, Bumsik Kim, Myeong Soo Park, Geun Eog Ji, Joo-Youn Cho, Kyoung Sup Hong

    Abstract There have been many studies suggesting that probiotics are effective in patients with diarrhea-predominant irritable bowel syndrome (IBS-D). However, its mechanism of action as well as prediction of response is still to be elucidated. In the present study, to find out metabolomic characteristics of probiotic effect in IBS-D, we compared IBS symptom changes and metabolomic characteristics in the subjects’ urine samples between multi-strain probiotics (one strain of Lactobacillus sp. and four strains of Bifidobacterium sp.) group (n = 32) and placebo group (n = 31). After 8 weeks’ administration (3 times/day), dissatisfaction in bowel habits and stool frequencies were significantly improved. Also, probiotics group had significantly changed seven metabolites including palmitic acid methyl ester (PAME) and 4,6-dihydroxyquinoline, 4-(2-aminophenyl)-2,4-dioxobutanoic acid (DOBA). According to IBS-SSS and IBS-QoL questionnaires, IBS-SSS responders showed higher PAME levels and IBS-QoL responders showed lower DOBA levels. This suggests potential role of these metabolites as a biomarker to predict probiotics effect in IBS-D patients.

    更新日期:2020-01-04
  • Phenolic content, antioxidant capacity, and α-amylase and α-glucosidase inhibitory activities of Dimocarpus longan Lour.
    Food Sci. Biotechnol. (IF 0.888) Pub Date : 2019-12-23
    Zhuo Wang, Xiaoxv Gao, Wenfeng Li, Si Tan, Qiaoran Zheng

    Abstract The aim of this study was to compare the phenolic compound profiles and antioxidant capacities of eight varieties of longan (Dimocarpus longan Lour.) planted in the middle and upper Yangtze River area. The total polyphenols content (TPC) and total flavonoids content (TFC) of dried longan pulp ranged from 1.07 ± 0.05 to 1.22 ± 0.05 mg gallic acid equivalents/g and 0.25 ± 0.07 to 0.87 ± 0.14 mg rutin equivalents/g. UHPLC-QqQ-MS/MS analysis revealed 12 individual polyphenol compounds in longan. The Fuwan8, Dongliang and FD97 varieties showed the strongest DPPH scavenging activity (IC50 of 1.03 g/mL). The highest ABTS+ scavenging activity was found in the Dongliang. In the enzyme assays, the Fuwan8 and Dongliang varieties demonstrated maximum α-amylase and α-glucosidase inhibition activities, with values of 97.56 and 88.58%, respectively. The principal component analysis indicated that the Rongyu8 and Songfengben cultivars have nearly analogous polyphenol compounds.

    更新日期:2020-01-04
  • Quality retention and shelf life extension of fresh beef using Lepidium sativum seed mucilage-based edible coating containing Heracleum lasiopetalum essential oil: an experimental and modeling study
    Food Sci. Biotechnol. (IF 0.888) Pub Date : 2019-12-23
    Hassan Barzegar, Behrooz Alizadeh Behbahani, Mohammad Amin Mehrnia

    The instability and strong flavor or odor of essential oils (EO) limit their direct incorporation into food products. In this study, the antioxidant and antimicrobial Heracleum lasiopetalum essential oil (HLEO) was added to Lepidium sativum seed mucilage (LSSM) solution at four concentrations (0, 0.5, 1, and 1.5%) to develop a novel edible coating and expand its food application. HLEO-loaded LSSM coating was then used to improve the shelf life and quality of beef as a model food system. The coated and control beef samples were periodically analyzed for physicochemical analysis, microbiological, and sensory characteristics over a period of 9 days at 4 °C. The HLEO-enriched LSSM coating, particularly 1.5% loaded one resulted in a significant (p < 0.05) increase in oxidative and microbiological stability and overall acceptance of the beef samples, compared to the control counterpart. HLEO-loaded LSSM coating, therefore, provides a promising alternative to preserve the meat products under cold storage.

    更新日期:2020-01-04
  • Mealworm larvae ( Tenebrio molitor L.) exuviae as a novel prebiotic material for BALB/c mouse gut microbiota
    Food Sci. Biotechnol. (IF 0.888) Pub Date : 2019-12-23
    Gyoo Taik Kwon, Hyun-Gyun Yuk, Su Jung Lee, Yi Hyung Chung, Han Su Jang, Jong-Sang Yoo, Kyung-Hoon Cho, Hyunseok Kong, Daekeun Shin

    The objective of this study was to evaluate the effect of yellow mealworm (Tenebrio molitor L.) exuviae (ME) given as a prebiotic in 20% of the diet fed to BALB/c mice. Analysis of the ME revealed that it was mostly composed of crude protein (52.94%), crude fiber (10.70%), and moisture (10.54%). When ME was fed to mice for 8 weeks, the number of intestinal lactic acid bacteria increased, reaching similar numbers (4.50 ± 0.80 CFU/mL) to those (4.70 ± 0.80 CFU/mL) of the control group not fed ME. Microbiome analysis showed that 8 weeks feeding of ME promoted the growth of Bifidobacteriaceae and Lactobacillaceae compared to the POS group, indicating the positive effects of feeding 20% ME on the intestinal microbiota of mice. These results suggest that ME can be considered as a dietary prebiotics to improve human gut microbial population, but further application study to human is necessary.

    更新日期:2020-01-04
  • Biological reduction of aflatoxin B1 in yogurt by probiotic strains of Lactobacillus acidophilus and Lactobacillus rhamnosus
    Food Sci. Biotechnol. (IF 0.888) Pub Date : 2019-12-23
    Fatemeh Mosallaie, Hossein Jooyandeh, Mohammad Hojjati, Ali Fazlara

    The present study was conducted to investigate the ability of two probiotic strains, L. acidophilus PTCC 1643 and L. rhamnosus PTCC 1637, to bind aflatoxin B1 (AFB1, 20 ng/ml) in comparison with yogurt starter cultures, at equal bacterial count (~ 109 LogCFU/ml) during a 21-day storage period at 4 °C. All assessed treatments exhibited high percentages of AFB1-binding, ranged from 64.56 to 96.58%. However, the ability of probiotic bacteria was statistically higher than yogurt starter cultures. Aflatoxin binding ability of the selected lactic acid bacteria was dependent on both time and bacteria species. The highest and the lowest percentages of AFB1-removal was observed at 11th day of cold storage by L. rhamnosus (96.58 ± 3.97%) and at the first day of storage for yogurt starter cultures (64.56 ± 5.32%), respectively. The stability of bacterial cells-AFB1 complex was remarkable, since only 0.84–26.75% of bounded AFB1 was released from bacterial cells after 3 times washing during the storage period.

    更新日期:2020-01-04
  • Reducing higher alcohols by nitrogen compensation during fermentation of Chinese rice wine
    Food Sci. Biotechnol. (IF 0.888) Pub Date : 2019-12-23
    Xianfeng Zhong, Ali Wang, Yubo Zhang, Ziying Wu, Bin Li, Hua Lou, Guidong Huang, Haixiang Wen

    Abstract Excessive amount of higher alcohols in alcoholic beverages causes unwell and side-effect for consumers although adequate consumption offers joy and pleasure. Therefore, reducing higher alcohols in alcoholic beverages is necessary. We used nitrogen compensation to reduce higher alcohols with Chinese rice wine as an experimental model. Higher alcohols including isobutyl alcohols, isoamyl alcohols, and β-phenethyl alcohols were significantly decreased by 19.27, 23.03 and 19.43%, respectively, when 200 mg/L (NH4)2HPO4, 5% (w/v) yeast, and 11% wheat Koji were added to fermentation broth. Meanwhile, important quality parameters remained unchanged including free amino acids, organic acids, biogenic amines, and esters. The expression of glutamate dehydrogenase 1 gene (GDH1) and glutamine synthetase gene (GLN1) was significantly enhanced, 26.9- and 1.9-folds respectively. These results suggest that ammonium compensation could effectively decrease higher alcohols in Chinese rice wine by activating glutamate dehydrogenase (GDH) pathway in ammonium assimilation.

    更新日期:2020-01-04
  • Correction to: Effect of microbial sanitizers for reducing biofilm formation of Staphylococcus aureus and Pseudomonas aeruginosa on stainless steel by cultivation with UHT milk
    Food Sci. Biotechnol. (IF 0.888) Pub Date : 2019-12-06
    Nutthawut Meesilp, Nutthisha Mesil

    The article “Effect of microbial sanitizers for reducing biofilm formation of Staphylococcus aureus and Pseudomonas aeruginosa on stainless steel by cultivation with UHT milk”, written by “Nutthawut Meesilp and Nutthisha Mesil”.

    更新日期:2020-01-04
  • Survival of foodborne pathogens on stainless steel soiled with different food residues
    Food Sci. Biotechnol. (IF 0.888) Pub Date : 2019-12-03
    Sung-Min Lim, Eun Seob Lim, Joo-Sung Kim, Hyun-Dong Paik, Ok Kyung Koo

    Abstract Insufficient and ineffective cleaning practices can cause food residues to remain in kitchen and can facilitate bacterial attachment and persistence by protective films. The present study investigated the survival of five major foodborne pathogens on stainless steel coupons, in the presence of cooked rice, whole eggs, and soymilk. Foodborne pathogens showed different survival rates by desiccation and disinfection depending on food residues. Overall, the pathogens showed stronger survival than the control at 0.13–3.97 log CFU/coupon with 5% residues, and at 0.75–5.29 log CFU/coupon with 50% residues. Staphylococcus aureus was not affected by the food residue with showing the least difference in concentration, while Escherichia coli O157:H7 showed the most significant increase by food residue. The cells with cooked rice were observed using FE-SEM, and demonstrated bacterial binding or embedment. All results suggest that food safety can be practically ensured by food residue types and appropriate cleaning and disinfectants.

    更新日期:2020-01-04
  • Manufacture and antibacterial characteristics of Eucommia ulmoides leaves vinegar
    Food Sci. Biotechnol. (IF 0.888) Pub Date : 2019-12-03
    Chun-Feng Jia, Wang-Ning Yu, Bo-Lin Zhang

    In this work, the fermentation conditions and the antibacterial characteristics of Eucommia ulmoides leaves vinegar (EV) were studied. By single factor orthogonal test, it was found that under optimal fermentation conditions (bran addition 10%, sugar addition 8%, leaven addition 0.3% and acetic acid bacteria solution 12%), the acetic acid content and CA content of EV were 45.5 ± 2.8 mg/mL and 0.98 ± 0.08 mg/mL, respectively. Then, by the disc diffusion method, it was concluded that the antibacterial effect of EV was significantly higher than that of Eucommia ulmoides leaves enzymatic hydrolysate and Zhenjiang aromatic vinegar (P<0.05). An investigation into action mode of EV against Bacillus subtilis indicated that, under the combined action of CA and acetic acid, EV exerted its antibacterial effect by damaging bacterial cell wall and cell membrane, increasing the cell permeability which resulted in the structural lesions and release of cell components, thus led to cell death.

    更新日期:2020-01-04
  • Red pepper seed water extract suppresses high-fat diet-induced obesity in C57BL/6 mice
    Food Sci. Biotechnol. (IF 0.888) Pub Date : 2019-12-03
    Hwa-Jin Kim, Mi-Kyoung You, Ziyun Wang, Young-Hyeon Lee, Hyeon-A Kim

    Abstract In this study, the protective effect of red pepper seed water extract (RPS) against the obesity in high fat diet (HFD)-fed mice was investigated (HFD control group, and HFD group treated with 100 or 200 mg/kg body weight of RPS for 13 weeks). The application of RPS partially reversed the HFD-induced increases in body weight and adipose tissue weight. The patterns of the adipose tissue weights were parallel to the patterns of fat area, as measured in DXA procedure. In the adipose tissue, RPS suppressed the expression of adipogenic transcription factors and adipose marker genes. AMP-activated protein kinase activation was observed in the adipose tissue by RPS treatment. In addition, RPS improved high homeostasis model assessment of insulin resistance and hyperlipidemia in HFD fed mice. These findings suggest that RPS can be used as a potential therapeutic substance for reducing body fat and obesity related diseases.

    更新日期:2020-01-04
  • Correction to “Application of in vitro gut fermentation models on food components: a review” [Food Sci. Biotechnol. 25: 1–7(2016)]
    Food Sci. Biotechnol. (IF 0.888) Pub Date : 2019-10-05
    Jin Seok Moon, Ling Li, Jeongsu Bang, Nam Soo Han

    This article corrects: Application of in vitro gut fermentation models on food components: a review (Food Sci. Biotechnol. 25: 1–7(2016)).

    更新日期:2020-01-04
  • Evaluation model for cocoa butter equivalents based on fatty acid compositions and triacylglycerol patterns
    Food Sci. Biotechnol. (IF 0.888) Pub Date : 2019-06-07
    Cai-Hua Jia, Jung-Ah Shin, Ki-Teak Lee

    Abstract An effective evaluation model was established to digitize the quality of cocoa butter equivalents (CBEs) based on determinations of total and sn-2 fatty acid compositions and triacylglycerol (TAG) profiles and the “deducting score” principle. Similarity scores for selected fats and oils calculated from the model revealed differences between them and parallel cocoa butter compositions. For CBE1 and CBE2, total similarity scores were 90.6 and 90.0, whereas those of mango (76.3), dhupa (84.1), sal fat (84.7), kokum (78.3), palm mid fractions (PMF, 77.9), shea butter (64.0), illipe butter (89.7) and Pentadesma butyracea butter (67.2), respectively. Similarity scores were found to agree with physical properties, including polymorphism, crystal morphology, crystallization or melting behaviors, and solid fat content. The present study provides an accurate means of assessing CBE quality and hopefully will contribute to the development of commercial CBEs.

    更新日期:2020-01-04
  • Vital parameters for high gamma-aminobutyric acid (GABA) production by an industrial soy sauce koji Aspergillus oryzae NSK in submerged-liquid fermentation
    Food Sci. Biotechnol. (IF 0.888) Pub Date : 2019-03-22
    Wan Abd Al Qadr Imad Wan-Mohtar, Safuan Ab Kadir, Sarina Abdul Halim-Lim, Zul Ilham, Siti Hajar-Azhari, Nazamid Saari

    In submerged-liquid fermentation, seven key parameters were assessed using one-factor-at-a-time to obtain the highest GABA yield using an industrial soy sauce koji Aspergillus oryzae strain NSK (AOSNSK). AOSNSK generated maximum GABA at 30 °C (194 mg/L) and initial pH 5 (231 mg/L), thus was able to utilize sucrose (327 mg/L of GABA) for carbon source. Sucrose at 100 g/L, improved GABA production at 646 mg/L. Single nitrogen sources failed to improve GABA production, however a combination of yeast extract (YE) and glutamic acid (GA) improved GABA at 646.78 mg/L. Carbon-to-nitrogen ratio (C8:N3) produced the highest cell (24.01 g/L) and GABA at a minimal time of 216 h. The key parameters of 30 °C, initial pH 5, 100 g/L of sucrose, combination YE and GA, and C8:N3 generated the highest GABA (3278.31 mg/L) in a koji fermentation. AOSNSK promisingly showed for the development of a new GABA-rich soy sauce.

    更新日期:2020-01-04
  • Development of RAPD-PCR assay for identifying Holstein, Angus, and Taiwan Yellow Cattle for meat adulteration detection
    Food Sci. Biotechnol. (IF 0.888) Pub Date : 2019-04-27
    Chin-Cheng Lin, Pin-Chi Tang, Hsin-I Chiang

    Incidents of food fraud have occurred worldwide, particularly in the form of meat adulteration. In this study, molecular probes were developed using the Random amplification of polymorphic DNA (RAPD) polymerase chain reaction (PCR) technique in order to identify three beef subspecies–Holstein, Angus, and Taiwan Yellow Cattle. Four RAPD-PCR 10-nucleotide primers were chosen out of a total of 60 primers. The selection was based on the reproducibility of species-specific amplicons able to detect various origins of cattle breeds. The results demonstrated that primer OPK12 produced three unique amplicons (1100 bp, 1000 bp and 480 bp) in Holstein; primer OPK14 generated one amplicon that only appeared in Holstein and Angus (200 bp); primer OPK19 amplified two species-specific amplicons in Holstein measuring 550 bp and 650 bp, respectively. However, due to the relatively lower repeatability of RAPD-PCR, higher and more specific testing repeats were required to increase the accuracy of the conclusion.

    更新日期:2020-01-04
  • Antioxidant and anti-inflammatory effects of an ethanol fraction from the Schisandra chinensis baillon hot water extract fermented using Lactobacilius paracasei subsp . tolerans
    Food Sci. Biotechnol. (IF 0.888) Pub Date : 2019-06-07
    Jung Yoon Yang, Geum Ran Kim, Jin Sil Chae, Hyemin Kan, Seong Soon Kim, Kyu-Seok Hwang, Byung Hoi Lee, Sangcheol Yu, Seongcheol Moon, Byounghee Park, Myung Ae Bae, Dae-Seop Shin

    Waste management is a major part of the food industry. The present study was designed to utilize the discarded byproduct of Schisandra chinensis Baillon. The antioxidant and anti-inflammatory effects of a 30% ethanol fraction (RPG-OM-30E) from the fermented hot water extraction of the Schisandra chinensis Baillon byproduct were investigated using RAW 264.7 cells and zebrafish larvae. RPG-OM-30E reduced lipopolysaccharide (LPS)-induced nitric oxide production in the RAW 264.7 cells. Additionally, RPG-OM-30E inhibited mRNA expression and protein secretion of pro-inflammatory cytokines, such as interleukin-6 (Il-6) and interleukin-1β (Il-1β). The anti-inflammatory effects of RPG-OM-30E were tested in Tg(mpx::EGFP)i114 zebrafish larvae. Neutrophil migration to a wound site was decreased by RPG-OM-30E. Neutrophil aggregation was also inhibited by RPG-OM-30E after induction of an LPS-induced immune response in the yolk. Finally, the antioxidant and hepatoprotective effects of RPG-OM-30E were examined in vivo. Mice with induced oxidative damage recovered from the stress following RPG-OM-30E treatment.

    更新日期:2020-01-04
  • Biochemical characterization of a semi-purified aspartic protease from sea catfish Bagre panamensis with milk-clotting activity
    Food Sci. Biotechnol. (IF 0.888) Pub Date : 2019-04-17
    Idalia Osuna-Ruiz, María Fernanda Espinoza-Marroquin, Jesús Aarón Salazar-Leyva, Emyr Peña, Carlos Alfonso Álvarez-González, Isaura Bañuelos-Vargas, Emmanuel Martínez-Montaño

    Pepsin from stomach of Bagre panamensis was semi-purified and biochemically characterized. The acid proteolytic activity and purification fold were 3875 U/mg protein and 91.85, respectively, after purification process. The optimum pH and temperature for semi-purified protease were 2–3 and 65 °C, respectively. The enzyme activity was stable after heating proteases at 50 °C for 120 min, but only 30% residual activity was detected after heating at 65 °C for 30 min. SDS-PAGE analysis showed two proteins bands after dialysis (26.1 and 38.6 kDa). Only the band of 38.6 kDa had proteolytic activity, which was inhibited using pepstatin A. Organic solvents, surfactants and reducing agents affect the proteolytic activity at different extent; however, metal ions or EDTA have no impact on protease activity. The semi-purified protease exhibited milk coagulant activity, with a maximum activity at 45 °C. The obtained results highlight the potential biotechnological use of B. panamensis pepsin.

    更新日期:2020-01-04
  • Antibacterial and anti-adhesive efficiency of Pediococcus acidilactici against foodborne biofilm producer Bacillus cereus attached on different food processing surfaces.
    Food Sci. Biotechnol. (IF 0.888) Pub Date : 2019-05-17
    Fifi M Reda

    This study aimed to assess the biofilm formation by Bacillus cereus on two novel surfaces namely: aluminum and cold steel in comparison study with stainless steel and polystyrene. Also, it aimed to study the inhibitory effect of a new strain Pediococcus acidilactici against biofilm formation by B. cereus grown on these surfaces. In this study, B. cereus M50 isolated from milky machine surface was selected as the highest biofilm producer. The number of M50 cells adhered to aluminum and stainless steel surfaces were more than that adhered to polystyrene and cold steel, respectively. The antimicrobial, anti-adhesive and SEM studies revealed that the P. acidilactici P12 culture and its cell free filtrate showed a significant potential inhibition of biofilm formation of M50 on all tested surfaces under different conditions. These results demonstrated that P. acidilactici strain are considered a new biotreatment for biofilm destruction of food borne pathogens, food biopreservation and food safety.

    更新日期:2019-11-01
  • Evaluation of the volatile profile of wax apple (Syzygium samarangense) wines fermented with different commercial Saccharomyces cerevisiae strains.
    Food Sci. Biotechnol. (IF 0.888) Pub Date : 2019-05-17
    Xue Lin,Xiaoping Hu,Wuyang Wu,Sixin Liu,Congfa Li

    The effect of four commercial Saccharomyces cerevisiae strains (D254, VIC, BV818, and RV100) on the volatile profile of wax apple (Syzygium samarangense) wine was investigated in this study. Alcohols and esters were the most two abundant groups of identified volatiles in wax apple wines. However, different S. cerevisiae strains possess various capacities in releasing/synthesizing volatiles with varied mRNA levels of genes involved in volatiles metabolism during wax apple wine fermentation. VIC, which yielded the highest total concentration of volatiles and largest number of volatiles with odor activity value (OAV) > 1, could be used as a starter culture to produce wax apple wine characterized with intense aroma. D254 and RV100, which produced the greatest variety of volatiles and scored the highest in global aroma, respectively, could be used to enhance the wine complexity. Four wax apple wines could be differentiated by their main volatile compounds.

    更新日期:2019-11-01
  • Effect of acid treatment on extraction yield and gel strength of gelatin from whiptail stingray (Dasyatis brevis) skin.
    Food Sci. Biotechnol. (IF 0.888) Pub Date : 2019-05-17
    Marco Antonio Sántiz-Gómez,Miguel Angel Mazorra-Manzano,Hugo Enrique Ramírez-Guerra,Susana María Scheuren-Acevedo,Gerardo Navarro-García,Ramón Pacheco-Aguilar,Juan Carlos Ramírez-Suárez

    Chemical properties of fish gelatins differ from those of conventional mammalian sources, representing an attractive technological alternative for the food industry. Ray filleting generates a considerable amount of skin waste that can be used as a collagen source for gelatin extraction. Thus, this research evaluated the HCl and CH3COOH effect, at 0.01, 0.025, 0.05, 0.075, 0.1, 0.15, and 0.2 M, on extraction yield, molecular weight distribution, and gel strength (GS) of whiptail stingray (Dasyatis brevis) skin gelatins. Results showed differences (P < 0.05) between acid type and concentration used. CH3COOH (0.15 M) gave the highest extraction yield (7.0% vs. 5.5% at 0.15 M HCl) and GS (653 ± 71 g vs. 619.5 ± 82 g at 0.2 M HCl). Gelatin electrophoretic profile from CH3COOH revealed α-/β-components and high molecular weight (> 200 kDa) polymers. Ray gelatin GS was higher than commercial bovine gelatin, suggesting its possible use for technological food applications.

    更新日期:2019-11-01
  • Effect of tea catechin derivatives on stability of soybean oil/tea seed oil blend and oxidative stability of fried fish crackers during storage.
    Food Sci. Biotechnol. (IF 0.888) Pub Date : 2019-05-17
    Nopparat Prabsangob,Soottawat Benjakul

    Effect of (-)-epigallocatechin gallate (EGCG) and (-)-epicatechin (EC) at different concentrations (100-300 ppm) on frying stability of soybean oil blended with tea seed oil was studied. Thermal stability of the blended oil increased with the addition of EGCG and EC, especially with increasing concentrations. Frying induced degradation of tocopherols and phenolics of oils, particularly tocopherols. Incorporation of catechin derivatives could retard tocopherol decomposition and formation of polar materials. The highest frying stability was found for the oil added with EC at 300 ppm. When the oil added with EC (300 ppm) was used to prepare fish crackers, lowered lipid oxidation of the resulting crackers than those prepared using the control oil was noted throughout 12 weeks of storage. EC could be effectively used as natural antioxidant in frying oil with carry through effect to enhance oxidation stability of the fried foods during a storage.

    更新日期:2019-11-01
  • Effects of different storage conditions on the metabolite and microbial profiles of white rice (Oryza sativa L.).
    Food Sci. Biotechnol. (IF 0.888) Pub Date : 2019-05-17
    Jae-In Lee,Dong Wook Kim,Gwang-Ju Jang,Seonghwa Song,Kee Jai Park,Jeong Ho Lim,Bo-Min Kim,Hyeon-Jeong Lee,Feng Chen,Young Bae Ryu,Hyun-Jin Kim

    Microbial populations in white rice (Oryza sativa L.) samples stored for 6 months in open or closed conditions were studied and their metabolite profiles analyzed using GC/MS to elucidate the relationship between storage and rice quality. Rice samples stored in open conditions at 25 °C were contaminated by Aspergillus tritici, Cladosporium cladosporioides, and Penicillium sp., whereas the control stored in closed conditions at 5 °C was mainly contaminated by Hyphopichia burtonii and A. tritici. These differences resulted in significantly different metabolite profiles. Increased mold population decreased the levels of fresh rice flavor-associated volatile metabolites and primary energy sources, but increased the levels of metabolites associated with lipid oxidation, polyols, and energy production. Thus, rice quality, especially flavor, could be significantly influenced by the increased mold population caused by open storage at 25 °C; volatile metabolites and polyols are potential indicators of rice quality.

    更新日期:2019-11-01
  • Antagonistic and antioxidant effect of probiotic Weissella cibaria JW15.
    Food Sci. Biotechnol. (IF 0.888) Pub Date : 2019-05-17
    Hyung-Seok Yu,Na-Kyoung Lee,Ae-Jin Choi,Jeong-Sook Choe,Chun Ho Bae,Hyun-Dong Paik

    The objective of this study was to evaluate the functional properties of Weissella cibaria JW15 (JW15) by investigating its antagonistic and antioxidant activities. Lactobacillus rhamnosus GG (LGG) was used for comparison as a reference strain. JW15 inhibited the growth of pathogenic bacteria (Listeria monocytogenes, Salmonella Typhimurium, S. Enteritidis, and Escherichia coli). Compared to LGG, JW15 showed rapid organic acid production, with the amounts of lactic and acetic acids being lower and higher, respectively. In addition, JW15 significantly inhibited intestinal epithelial adherence in the tested pathogens. JW15 exhibited antioxidant effects by scavenging radicals including DPPH, ABTS, and hydroxyl radicals, and inhibiting lipid peroxidation. JW15 exhibited significant antagonistic and antioxidant activities compared to LGG in the tested assay (p < 0.05). The results suggested that JW15 might possess a potential for amelioration of disorders induced by pathogenic bacteria or oxidative stress.

    更新日期:2019-11-01
  • Variation in limonin and nomilin content in citrus fruits of eight varieties determined by modified HPLC.
    Food Sci. Biotechnol. (IF 0.888) Pub Date : 2019-05-17
    Shengjia Huang,Xinya Liu,Bo Xiong,Xia Qiu,Guochao Sun,Xiaojia Wang,Xu Zhang,Zhixiang Dong,Zhihui Wang

    The nomilin and limonin content in citrus fruits of different varieties was determined at fruit growth and maturation stages by HPLC. The results showed that the two limonoids can be separated, identified, and quantified in citrus fruits within 10 min by the developed method. The method exhibited good precision, repeatability, stability, and recovery rate. The content of limonin and nomilin in most citrus fruits presented an increasing trend initially, and then decreased during fruit growth and maturation; a peak was observed at the young fruit or fruit expansion stage. The dropped fruits also contained some amount of limonoids, suggesting their industrial application. The variation and cluster analyses results revealed that the orange varieties contained the highest amount of limonoids at the mature stage. The results of this study will enable better use of citrus limonoids.

    更新日期:2019-11-01
  • Analysis for change in microbial contents in five mixed Kimchi starter culture and commercial lactic acid bacterial-fermented sausages and biological hazard in manufacturing facilities.
    Food Sci. Biotechnol. (IF 0.888) Pub Date : 2019-05-17
    Seung Yun Lee,Da Young Lee,On You Kim,Sun Jin Hur

    The purpose of this study was to compare change in microbial contents between sausages with five mixed Kimchi starter culture (T1) and commercial lactic acid bacterial (LAB) (T2) during fermentation, and to screen manufacturing facilities for microbial condition. For T1 and T2, pH levels decreased at 7 days and increased at 14 days. For color, the lightness of T1 decreased at 7 days (36.50 ± 6.04) and slightly increased at 14 days (38.40 ± 4.35). In addition, T1 and T2 were observed decrement of redness and increment of yellowness during ripening. Mold, yeast, and LAB were detected, whereas pathogenic bacteria were not detected in both sausages (T1 and T2) and screening manufacturing facilities. Taken together, five mixed Kimchi starter culture fermented sausage was similar to commercial LAB-fermented sausage, and this study could be used to information as basic data biological hazard for HACCP system in fermented sausage.

    更新日期:2019-11-01
  • Extraction of polysaccharides under vacuum condition from Lentinus edodes stipe and their antioxidant activities in vitro.
    Food Sci. Biotechnol. (IF 0.888) Pub Date : 2019-05-17
    Shunfeng Li,Anjian Wang,Lina Liu,Guangrui Tian,Fangfang Xu

    To improve the efficiency of polysaccharide extraction, vacuum technology was used to breakdown the cell wall to extract polysaccharides from Lentinus edodes stipe, and the optimal parameters were optimized by response surface methodology. Then the antioxidant activities in vitro of the polysaccharides were evaluated. Results showed that the optimal conditions for polysaccharide extraction were temperature of 62 °C, vacuum of 0.08 MPa, stirring speed of 1200 r/min, time of 25 min and material/liquid ratio of 1:26 (g/mL). Under these conditions, the yield of polysaccharide was 4.28%. The decolorization rate and deproteinization rate of polysaccharides treated by kaolin and hydrogen peroxide were higher than that of activated carbon. However, there was no significant influence on the polysaccharide retention rate, that was about 80%. Results also indicated that polysaccharide treated with activated carbon could obtain higher antioxidant activity.

    更新日期:2019-11-01
  • The protective effects of Gastrodia elata Blume extracts on middle cerebral artery occlusion in rats.
    Food Sci. Biotechnol. (IF 0.888) Pub Date : 2019-05-17
    Pu Reum Seok,Su Jin Oh,Jin Woo Choi,Cho Rong Lim,Jong Ryeol Choi,Jung Hoan Kim,Jae-Ho Shin

    To investigate the effects of Gastrodia elata Blume (GEB) and 4-hydroxybenzyl alcohol (HBA) on brain damage, GEB or HBA was administered orally for 14 days before middle cerebral artery occlusion (MCAO). After 24 h reperfusion, the proportion of circling was significantly reduced in the GEB (79%) or HBA (69%) group compared to the MCAO group (100%) in the corner test, and the removal time in the adhesive removal test was significantly decreased in the GEB (117 ± 21.0 s) and HBA (101 ± 20.9 s) groups compared to the MCAO group (161 ± 12.6 s). GEB treatment significantly reduced infarct volume compared to the MCAO group. In the GEB and HBA group, necrosis of nerve cells in hippocampus and cortex, expressions of TNF-α and TUNEL positive cells were significantly reduced compared to the MCAO group. These results suggest that GEB and HBA prevents brain damage by anti-inflammatory and anti-apoptotic effects.

    更新日期:2019-11-01
  • Different stress tolerance of spray and freeze dried Lactobacillus casei Shirota microcapsules with different encapsulating agents.
    Food Sci. Biotechnol. (IF 0.888) Pub Date : 2019-05-17
    Osman Gul,Ilyas Atalar

    In this study, the effects of encapsulation with maltodextrin and reconstituted skim milk (RSM) and their binary and ternary blends with gum arabic (GA) by spray and freeze drying methods on viability of probiotic Lactobacillus casei Shirota under different stress conditions were evaluated. All microcapsules showed high survival ratios (7.91-9.37 log cfu/g) after microencapsulation. The viability of microencapsulated cells was significantly higher than free cells when exposed to stress conditions. Spray dried microcapsules exposed to low pH showed small decrease in the viability of cells compared to freeze dried microcapsules, but freeze drying microcapsules showed higher protective effect at 85 and 90 °C. After exposure to 3% bile salt, almost 2.5 log decreases in the encapsulated cell counts were determined for both methods. The results indicated that using RSM:GA mixture as an encapsulating agent showed the higher cell protection against high temperature, acidic pH and bile salts.

    更新日期:2019-11-01
  • Proteomic response of Saccharomyces boulardii to simulated gastrointestinal conditions and encapsulation.
    Food Sci. Biotechnol. (IF 0.888) Pub Date : 2019-05-17
    Martha Beatriz Morales-Amparano,Gabriela Ramos-Clamont Montfort,Itzamná Baqueiro-Peña,María Del Refugio Robles-Burgueño,Luz Vázquez-Moreno,José Ángel Huerta-Ocampo

    Probiotics are live microorganisms conferring health benefits when administered in adequate amounts. However, the passage through the gastrointestinal tract represents a challenge due to pH variations, proteases, and bile salts. This study aimed to evaluate the proteomic response of Saccharomyces boulardii to simulated gastrointestinal digestion and the influence of encapsulation on yeast viability. Different pH values and time periods simulating the passage through different sections of the gastrointestinal tract were applied to unencapsulated and encapsulated yeasts. Encapsulation in 0.5% calcium alginate did not improve yeast survival or induce changes in protein patterns whereas protein extracts from control and digested yeasts showed remarkable differences when separated by SDS-PAGE. Protein bands were analyzed by tandem mass spectrometry. Protein identification revealed unique proteins that changed acutely in abundance after simulated digestion. Carbohydrate metabolism, protein processing, and oxide-reduction were the biological processes most affected by simulated gastrointestinal digestion in S. boulardii.

    更新日期:2019-11-01
  • Effects of sanshoamides and capsaicinoids on plasma and liver lipid metabolism in hyperlipidemic rats.
    Food Sci. Biotechnol. (IF 0.888) Pub Date : 2019-04-09
    Zhaojun Chen,Yongxiang Liu,Hui Wang,Zhongai Chen,Jia Liu,Hui Liu

    The objective of this study was to determine the effects of sanshoamides and capsaiciniods on plasma and liver lipid levels and the mRNA expression levels of key receptors involved in cholesterol metabolism in hyperlipidemic rats. A total of 56 three-week-old female Sprague-Dawley rats were assigned to 7 treatment groups based on initial body weight (n = 8 rats per group). With certain combinations of sanshoamides and capsaicinoids significantly increased food intake, reduced lipid levels in blood and liver, improved histological characteristics of a fatty liver, down regulated mRNA expression levels of cholesterol 7-alpha-hydroxylase (CYP7A1), 3-hydroxyl-3-methylglutary CoA (HMG-CoA) and Farnesoid X Receptor (FXR) in liver and apical sodium-dependent bile acid transporter, Ileal Bile Acid Binding Protein and FXR in the ileum in hyperlipidemic rats. These results indicated that dietary supplementation with sanshoamides and capsaicinoids reduced blood lipid levels and improved cholesterol metabolism in hyperlipidemic rats.

    更新日期:2019-11-01
  • Occurrence of biogenic amines in sufu obtained from Chinese market.
    Food Sci. Biotechnol. (IF 0.888) Pub Date : 2019-04-09
    Da-Wei Li,Jing-Jing Liang,Rui-Qin Shi,Jie Wang,Yan-Li Ma,Xiu-Ting Li

    This study aims at examining the level of biogenic amines (BAs) in different kinds of sufu commonly consumed in China. The correlation between different BAs and physical and chemical index in sufu samples was also investigated. The results proved that different processing technologies altered the distribution of BAs in commercial sufu. Total BA level was significantly correlated with salt content and pH. Some of the sufu samples in this survey contained higher levels of BAs, of which 26.6% of the samples might induce histamine poisoning, 15.6% might induce headache in virtue of phenylethylamine, and 23.4% might cause migraine and headache in virtue of tyramine. Moreover, 6.3% of the sufu samples with total BA content over 1000 mg/kg may be harmful to human health. From the food safety perspective, some sufu should not be excessively consumed daily and should be processed under strict sanitary conditions to decrease the BA level.

    更新日期:2019-11-01
  • Simultaneous detection of fruit allergen-coding genes in tomato, apple, peach and kiwi through multiplex PCR.
    Food Sci. Biotechnol. (IF 0.888) Pub Date : 2019-11-07
    Seung-Man Suh,Saet-Byul Park,Mi-Ju Kim,Hae-Yeong Kim

    Fruit allergies have become more common in recent years, and are now a serious health problem. In this study, a multiplex PCR assay was used to detect potential fruit allergens causing food allergy labeling in Korea. For the detection of these allergens, specific primer pairs were designed to amplify the allergen-coding genes Cyclophilin (tomato), Mdtl 1 (apple), Pru p 2.01A (peach) and Pectin methylesterase inhibitor (kiwi), and primer pair targeting the 18S ribosomal RNA gene was additionally used as an endogenous control. Primer specificity was assessed with 23 plant species. A mixture of DNA from the four fruits was serially diluted and used to determine the sensitivity of the multiplex PCR assay, which was approximately 0.08 ng. Eleven commercial fruit products were evaluated to verify the applicability of the multiplex PCR assay. This assay is expected to be a specific and efficient method for detecting fruit allergens in foods.

    更新日期:2019-11-01
  • A human-food web-animal interface on the prevalence of food-borne pathogens (Clostridia and Enterococcus) in mixed veterinary farms.
    Food Sci. Biotechnol. (IF 0.888) Pub Date : 2019-11-07
    A Prisilla,M Deena Remin,B Roja,P Chellapandi

    In the present work, we addressed the impact of a human-food web-animal interface on the prevalence of food-borne pathogens in mixed farms of Tamil Nadu, India. We have isolated and identified six strains of Clostridium sp. and five strains of Enterococcus sp. from food and animal sources disposed near to the veterinary and poultry farms. Phylogenetic relationships of these strains were inferred from their homologies in 16S rDNA sequences and rRNA secondary structures. The strain PCP07 was taxonomically equivalent to C. botulinum confirmed by neurotoxin-specific PCR primers, followed by mouse bioassay. Other Clostridial and Enterococcal isolates have shown a phylogenetic similarity to the C. bifermentans and E. durans isolated from veterinary farms, respectively. Results of our study revealed that a human-food web-animal interface has influenced the disease incidence and prevalence of these isolates in the poultry to veterinary farms, where human food acted as a likely transmittance vehicle for their infections.

    更新日期:2019-11-01
  • Effect of Chrysanthemum indicum Linné extract on melanogenesis through regulation of TGF-β/JNK signaling pathway.
    Food Sci. Biotechnol. (IF 0.888) Pub Date : 2019-11-07
    Yong-Il Hwang

    Although several physiological effects of Chrysanthemum indicum Linné (CL) have been researched, the specific effect and molecular mechanism of CL as a functional food material for skin health remain still unknown. Here, it was observed that the α-MSH and IBMX-initiated B16F10 melanogenesis was suppressed by the CL water extract (CLE) treatment. The CLE treatment also increased the mRNA expression levels of pro-collagen1α2, collagen1α2, and fibronectin via exerting the TGF-β/JNK signaling pathway. Together, the beneficial role of CLE in skin health was demonstrated through the downregulation of melanogenesis and enhancement of skin fibril-related genes. It was also revealed that the function of CLE is mediated with the activation of the TGF-β/JNK signaling pathway. These results may provide evidences for the development of functional foods using CLE for maintaining healthy skin.

    更新日期:2019-11-01
  • Effect of six Korean plants on glucagon like peptide-1 release.
    Food Sci. Biotechnol. (IF 0.888) Pub Date : 2019-11-07
    Hyunnho Cho,Kyong Kim,Dae-Ja Jang,Hye Young Kim

    Glucagon like peptide-1 (GLP-1) plays a major role in the regulation of energy homeostasis as it causes satiety and suppresses appetite. Angelica dahurica, Coreanomecon hylomeconoides, Chrysanthemum morifolium, Portulaca oleracea, Stellaria alsine, and Stellaria media have traditionally been used as famine relief foods in Korea. The aim of the present study was to determine whether the aqueous ethanolic extracts of the six plants stimulate GLP-1 secretion. The results demonstrated that each extract of the plants stimulated GLP-1 secretion from enteroendocrine NCI-H716 cells, respectively. Among the extracts examined, the extract of Portulaca oleracea showed the highest activity on GLP-1 release. The results may suggest that the GLP-1 secretion induced by the six plants is a possible mechanism for the six plants exerting effects on satiety increase and appetite suppression.

    更新日期:2019-11-01
  • Antihypertensive effects of Korean wild simulated ginseng (Sanyangsam) extracts in spontaneously hypertensive rats.
    Food Sci. Biotechnol. (IF 0.888) Pub Date : 2019-11-07
    Jae-Nam Moon,Jong-Kuk Kim,Seul Lee,Joong-Ho Kwon

    Ginseng possesses a wide spectrum of medicinal effects and has widely been used in traditional medicine for thousands of years. In this study, the antihypertensive effect of Korean wild simulated ginseng in spontaneously hypertensive rats was investigated. Three groups of hypertensive rats-a group without wild simulated ginseng treatment; another group treated with 100 mg of wild simulated ginseng extract/kg of body weight; and the other group treated with 200 mg of wild simulated ginseng extract/kg of body weight were tested over 8 weeks. The two wild simulated ginseng-treated groups showed significantly (p < 0.05) reduced systolic blood pressure at 4 and 6 weeks of wild simulated ginseng treatment. However, the wild simulated ginseng treatment did not adversely affect the food intake, serum electrolytes, osmolality, heart weight, heart rate, and the cross-section of the aorta as well as enzyme activities. The results suggested that Korean wild simulated ginseng is effectively used for reducing high systolic blood pressure in hypertensive patients without causing adverse health effects.

    更新日期:2019-11-01
  • Antioxidant and antibacterial activities of a starch film with bioextracts microencapsulated from cactus fruits (Opuntia oligacantha).
    Food Sci. Biotechnol. (IF 0.888) Pub Date : 2019-11-07
    Antonio de Jesus Cenobio-Galindo,Diana Jaqueline Pimentel-González,Oscar Enrique Del Razo-Rodríguez,Gabriela Medina-Pérez,María Luisa Carrillo-Inungaray,Abigail Reyes-Munguía,Rafael Germán Campos-Montiel

    The use of unconventional sources is very relevant in the food area. In the present study the development of active films with the addition of bioextract (BE) or microencapsulated bioextract (MBE) from xoconostle (Opuntia oligacantha) on chayotextle starch was investigated. The film formulations were: 4 g of chayotextle starch, 2 g of glycerol and 180 g of water, three films with BE added (0.4, 0.8 and 1.2 g) and three films with MBE added (0.4, 0.8 and 1.2 g). Total phenols, total flavonoids, antioxidant activity (ABTS and DPPH), Salmonella typhimurium inhibition, color and mechanical properties of the films were analyzed. The film with 1.2 g of MBE showed high concentration of total phenols (54.12 ± 0.77 mg EAG/100 g), total flavonoids (16.65 ± 0.10 mg QE/100 g) and antioxidant activity (29.11 ± 0.48 and 41.42 ± 1.81 mg EAA for ABTS and DPPH respectively). The addition of bioextract from xoconostle is an option for the development of active films with antioxidant properties.

    更新日期:2019-11-01
  • Dansameum regulates hepatic lipogenesis and inflammation in vitro and in vivo.
    Food Sci. Biotechnol. (IF 0.888) Pub Date : 2019-11-07
    Sang Hyun Ahn,Kang Pa Lee,Kibong Kim,Jun-Yong Choi,Sun-Young Park,Jin Hong Cheon

    Although the clinical guidelines for nonalcoholic fatty liver disease (NAFLD) therapy recommended hepato-protection and exercise to reduce body weight, no established medication exists for NAFLD treatment. Thus, the effect of a candidate substance, dansameum (DSE), using an in vitro and NAFLD mouse model (that is, apolipoprotein E-Knockout mice), were investigated. The molecular pathways for lipogenesis and inflammation were evaluated using Nile staining, Western blotting, reverse transcription-polymerase chain reaction, and immunohistochemistry. It was shown that DSE significantly ameliorated the production of lipogenesis-related factors, including liver X receptor-α, peroxisome proliferator-activated receptor-γ, sterol regulatory element binding protein-1, fatty acid synthase, acetyl-CoA carboxylase 1, and CD36. In addition, DSE significantly reduced the production of inflammation factors, including interleukin-1β, interleukin-6, and nuclear factor kappa B. Furthermore, DSE significantly reduced the phosphorylation of c-Jun amino terminal kinase. Taken together, this suggests that DSE may be a functional food candidate for regulating NAFLD, based on its effects.

    更新日期:2019-11-01
  • Comparative anti-thrombotic activity and haemorrhagic adverse effect of nattokinase and tissue-type plasminogen activator.
    Food Sci. Biotechnol. (IF 0.888) Pub Date : 2019-11-07
    Haiyu Guo,Young-Hwan Ban,Yeseul Cha,Eun Suk An,Jieun Choi,Da Woom Seo,Dongsun Park,Ehn-Kyoung Choi,Yun-Bae Kim

    Anti-thrombotic activity and safety of nattokinase, an enzyme produced by Bacillus subtilis during soybean fermentation, were investigated in comparison with tissue-type plasminogen activator (t-PA). Carotid arterial thrombosis was produced with a FeCl3-soaked paper, followed by intravenous injection of nattokinase or t-PA. Nattokinase and t-PA delayed thrombus formation, near-fully (> 90%) inhibiting at 75 and 8.5 mg/kg, respectively. As adverse effects, t-PA induced petechial haemorrhage at 10 mg/kg in the lungs and thymus, and extensive bleeding at 20 mg/kg. Nattokinase also caused pulmonary haemorrhage from 300 mg/kg. Collectively, the standard safety margins (SSMs) for t-PA and nattokinase were calculated to be 1.2 and 4.0, respectively. Combinational treatment with dexamethasone (2 mg/kg) increased the efficacy and safety of t-PA and nattokinase, widening their SSMs to 2.4 and 8.0, respectively. The results indicate that nattokinase delayed thrombus formation and dissolved thrombi, and that nattokinase could be a good candidate anti-thrombotic agent with relatively-low haemorrhagic risk.

    更新日期:2019-11-01
  • Kinetics of lactose hydrolysis and galactooligosaccharides formation in beverages based on goat's milk and its permeate.
    Food Sci. Biotechnol. (IF 0.888) Pub Date : 2019-11-07
    Łukasz K Kaczyński,Dorota Cais-Sokolińska,Artur Szwengiel

    The aim of this work was the analysis of galactooligosaccharides (GOS) formation in a model mixture of goat's milk and its permeate from microfiltration and further concentration by ultrafiltration based on the hydrolysis and transgalactosylation of lactose under various temperature and time regimes. These reactions were catalyzed by a β-galactosidase from Kluyveromyces lactis. Simultaneous hydrolysis and transgalactosylation of the milk lactose was carried out at 37, 40, and 43 °C for 6 h. The maximum GOS content in the mixture was obtained at 37 °C after 20 min. It was 6.9% of the total sugars and the degree of lactose hydrolysis was 13.3%. This was about 10% more GOS than in milk. The mixture containing GOS had a faster maximum acidification rate, 33% greater than before transgalactosylation.

    更新日期:2019-11-01
  • Probiotic characterization of Lactobacillus brevis KU15153 showing antimicrobial and antioxidant effect isolated from kimchi.
    Food Sci. Biotechnol. (IF 0.888) Pub Date : 2019-11-07
    Hye Ji Jang,Na-Kyoung Lee,Hyun-Dong Paik

    Lactobacillus brevis KU15153 was isolated from kimchi and probiotic characterization was performed including analysis of its antimicrobial and antioxidant effects. Lactobacillus rhamnosus GG (LGG) was used as a probiotic control. L. brevis KU15153 survived under artificial gastric conditions and was non-hemolytic, showed antibiotic susceptibility, and did not produce carcinogenic β-glucuronidase. L. brevis KU15153 adhered strongly to HT-29 cells in the direct adherent assay and showed high cell surface hydrophobicity. Particularly, L. brevis KU15153 showed antimicrobial activity against the food-borne pathogens Escherichia coli ATCC 25922, Listeria monocytogenes ATCC 15313, Salmonella Typhimurium P99, and Staphylococcus aureus KCCM 11335. Antioxidant activity was assessed using the DPPH radical scavenging assay and β-carotene and linoleic acid inhibition assay. L. brevis KU15153 showed higher antioxidant activity than LGG. These results suggest that L. brevis KU15153 has potential for use as a probiotic organism.

    更新日期:2019-11-01
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