Research

Jump to: Review

17 pages, 3153 KiB

Open AccessArticle

The Loading of Epigallocatechin Gallate on Bovine Serum Albumin and Pullulan-Based Nanoparticles as Effective Antioxidant

by Zikun Li, Xiaohan Wang, Man Zhang, Hongjun He, Bin Liang, Chanchan Sun, Xiulian Li and Changjian Ji

Foods 2022, 11(24), 4074; https://doi.org/10.3390/foods11244074 - 16 Dec 2022

Cited by 1 | Viewed by 1305

Abstract

Due to its poor stability and rapid metabolism, the biological activity and absorption of epigallocatechin gallate (EGCG) is limited. In this work, EGCG-loaded bovine serum albumin (BSA)/pullulan (PUL) nanoparticles (BPENs) were successfully fabricated via self-assembly. This assembly was driven by hydrogen bonding, which [...] Read more.

Due to its poor stability and rapid metabolism, the biological activity and absorption of epigallocatechin gallate (EGCG) is limited. In this work, EGCG-loaded bovine serum albumin (BSA)/pullulan (PUL) nanoparticles (BPENs) were successfully fabricated via self-assembly. This assembly was driven by hydrogen bonding, which provided the desired EGCG loading efficiency, high stability, and a strong antioxidant capacity. The encapsulation efficiency of the BPENs was above 99.0%. BPENs have high antioxidant activity in vitro, and, in this study, their antioxidant capacity increased with an increase in the EGCG concentration. The in vitro release assays showed that the BPENs were released continuously over 6 h. The Fourier transform infrared spectra (FTIR) analysis indicated the presence of hydrogen bonding, hydrophobic interactions, and electrostatic interactions, which were the driving forces for the formation of the EGCG carrier nanoparticles. Furthermore, the transmission electron microscope (TEM) images demonstrated that the BSA/PUL-based nanoparticles (BPNs) and BPENs both exhibited regular spherical particles. In conclusion, BPENs are good delivery carriers for enhancing the stability and antioxidant activity of EGCG. Full article

(This article belongs to the Special Issue Environmentally Friendly Manufacturing of Food Additives and Functional Ingredients)

► Show Figures

Figure 1

12 pages, 4486 KiB

Open AccessArticle

Crosslinking Mechanism on a Novel Bacillus cereus Transglutaminase-Mediated Conjugation of Food Proteins

by Hongbin Wang, Yuanfu Zhang, Zhaoting Yuan, Xiaotong Zou, Yuan Ji, Jiayi Hou, Jinfang Zhang, Fuping Lu and Yihan Liu

Foods 2022, 11(22), 3722; https://doi.org/10.3390/foods11223722 - 19 Nov 2022

Cited by 5 | Viewed by 1477

Abstract

Until now, Streptoverticillium mobaraense transglutaminase (TG) is the only commercialized TG, but limited information is known about its selection tendency on crosslinking sites at the protein level, restricting its application in the food industry. Here, four recombinant Bacillus TGs were stable in a [...] Read more.

Until now, Streptoverticillium mobaraense transglutaminase (TG) is the only commercialized TG, but limited information is known about its selection tendency on crosslinking sites at the protein level, restricting its application in the food industry. Here, four recombinant Bacillus TGs were stable in a broad range of pH (5.0–9.0) and temperatures (<50 °C), exhibiting their maximum activity at 50–60 °C and pH 6.0–7.0. Among them, TG of B. cereus (BCETG) demonstrated the maximal specific activity of 177 U/mg. A structural analysis indicated that the Ala147-Ala156 region in the substrate tunnel of BCETG played a vital role in catalytic activity. Furthermore, bovine serum albumin, as well as nearly all protein ingredients in soy protein isolate and whey protein, could be cross-linked by BCETG, and the internal crosslinking paths of three protein substrates were elucidated. This study demonstrated Bacillus TGs are a candidate for protein crosslinking and provided their crosslinking mechanism at the protein level for applications in food processing. Full article

(This article belongs to the Special Issue Environmentally Friendly Manufacturing of Food Additives and Functional Ingredients)

► Show Figures

Figure 1

17 pages, 3888 KiB

Open AccessArticle

Bacillus coagulans Alleviates Intestinal Damage Induced by TiO₂ Nanoparticles in Mice on a High-Fat Diet

by Qingying Shi, Chen Yang, Bingjie Zhang, Dongxiao Chen, Fuping Lu and Huabing Zhao

Foods 2022, 11(21), 3368; https://doi.org/10.3390/foods11213368 - 26 Oct 2022

Cited by 1 | Viewed by 1870

Abstract

Titanium dioxide nanoparticles (TiO₂ NPs) are generally added in considerable amounts to food as a food additive. Oral exposure to TiO₂ NPs could induce intestinal damage, especially in obese individuals with a high-fat diet. The probiotic Bacillus coagulans (B. coagulans [...] Read more.

Titanium dioxide nanoparticles (TiO₂ NPs) are generally added in considerable amounts to food as a food additive. Oral exposure to TiO₂ NPs could induce intestinal damage, especially in obese individuals with a high-fat diet. The probiotic Bacillus coagulans (B. coagulans) exhibits good resistance in the gastrointestinal system and is beneficial to intestinal health. In this study, B. coagulans was used to treat intestinal damage caused by TiO₂ NPs in high-fat-diet mice via two intervention methods: administration of TiO₂ NPs and B. coagulans simultaneously and administration of TiO₂ NPs followed by that of B. coagulans. The intervention with B. coagulans was found to reduce the inflammatory response and oxidative stress. A 16S rDNA sequencing analysis revealed that B. coagulans had increased the diversity of gut microbiota and optimized the composition of gut microbiota. Fecal metabolomics analysis indicated that B. coagulans had restored the homeostasis of sphingolipids and amino acid metabolism. The intervention strategy of administering TiO₂ NPs followed by B. coagulans was found to be more effective. In conclusion, B. coagulans could alleviate intestinal damage induced by TiO₂ NPs in high-fat-diet mice TiO₂B. coagulans. Our results suggest a new avenue for interventions against intestinal damage induced by TiO₂ NPs. Full article

(This article belongs to the Special Issue Environmentally Friendly Manufacturing of Food Additives and Functional Ingredients)

► Show Figures

Figure 1

15 pages, 3846 KiB

Open AccessArticle

Production of Corn Protein Hydrolysate with Glutamine-Rich Peptides and Its Antagonistic Function in Ulcerative Colitis In Vivo

by Yan Jing, Xiaolan Liu, Jinyu Wang, Yongqiang Ma and Xiqun Zheng

Foods 2022, 11(21), 3359; https://doi.org/10.3390/foods11213359 - 25 Oct 2022

Cited by 5 | Viewed by 1737

Abstract

Ulcerative colitis is a typical chronic inflammatory disease of the gastrointestinal tract, which has become a serious hazard to human health. The purpose of the present study was to evaluate the antagonistic effect of corn protein hydrolysate with glutamine-rich peptides on ulcerative colitis. [...] Read more.

Ulcerative colitis is a typical chronic inflammatory disease of the gastrointestinal tract, which has become a serious hazard to human health. The purpose of the present study was to evaluate the antagonistic effect of corn protein hydrolysate with glutamine-rich peptides on ulcerative colitis. The sequential hydrolysis of corn gluten meal by Alcalase and Protamex was conducted to prepare the hydrolysate, and then the mouse ulcerative colitis model induced by dextran sulfate sodium was applied to evaluate its biological activities. The results indicated that the hydrolysate significantly improved weight loss (p < 0.05), reduced the colonic shortening and the disease activity index, diminished the infiltration of inflammatory cells in the colonic tissue, and reduced the permeability of the colonic mucosa in mice. In addition, the hydrolysate decreased the contents of pro-inflammatory factors IL-1β, IL-6, and TNF-α, increased the anti-inflammatory factor IL-10 and oxidative stress markers GSH-Px and SOD in the animal tests. Moreover, the hydrolysate also regulated the abundance and diversity of the intestinal microbiota, improved the microbiota structure, and increased the content of beneficial bacteria including Lactobacillus and Pediococcus. These results indicated that the hydrolysate might be used as an alternative natural product for the prevention of ulcerative colitis and could be further developed into a functional food. Full article

(This article belongs to the Special Issue Environmentally Friendly Manufacturing of Food Additives and Functional Ingredients)

► Show Figures

Graphical abstract

9 pages, 886 KiB

Open AccessArticle

Steam Explosion Pretreatment for Improving Wheat Bran Extrusion Capacity

by Lan Wang, Tairan Pang, Feng Kong and Hongzhang Chen

Foods 2022, 11(18), 2850; https://doi.org/10.3390/foods11182850 - 15 Sep 2022

Cited by 8 | Viewed by 2090

Abstract

Extrusion improves the texture of wheat bran and enhances its product edibility, making it a promising processing method. However, the extrusion performance of wheat bran without any treatment is not satisfactory and limits the utilization of wheat bran in food processing. In this [...] Read more.

Extrusion improves the texture of wheat bran and enhances its product edibility, making it a promising processing method. However, the extrusion performance of wheat bran without any treatment is not satisfactory and limits the utilization of wheat bran in food processing. In this study, steam explosion pretreatment was used to treat wheat bran to investigate its promotion of wheat bran extrusion. The results showed that steam explosion could increase the extrusion ratio of wheat bran extrudate by 36%. Grinding the steam-exploded wheat bran extrudate yields wheat bran flour with smaller particle sizes and higher cell wall breakage. Fourier transform infrared spectroscopy and chemical composition results revealed that steam explosion degraded insoluble dietary fiber and disrupted the dense structure of the cell wall in wheat bran. The water-extracted arabinoxylan and soluble dietary fiber content of steam-exploded wheat bran were 13.95% and 7.47%, respectively, improved by 1567.42% and 241.75% compared to untreated samples. The total phenol and flavonoid contents, water solubility index, and cation exchange capacity of steam-exploded wheat bran extrudate were all superior to raw wheat bran extrudate. In summary, this study demonstrates that steam explosion improves the extrusion capacity of wheat bran and facilitates its utilization. Full article

(This article belongs to the Special Issue Environmentally Friendly Manufacturing of Food Additives and Functional Ingredients)

► Show Figures

Graphical abstract

16 pages, 4912 KiB

Open AccessArticle

Sacha Inchi Oil Press-Cake Protein Hydrolysates Exhibit Anti-Hyperuricemic Activity via Attenuating Renal Damage and Regulating Gut Microbiota

by Kun Wang, Shanshan Wu, Pan Li, Nan Xiao, Jiamin Wen, Jinming Lin, Siming Lu, Xin Cai, Yanan Xu and Bing Du

Foods 2022, 11(16), 2534; https://doi.org/10.3390/foods11162534 - 22 Aug 2022

Cited by 7 | Viewed by 2754

Abstract

The incidence of hyperuricemia has increased globally due to changes in dietary habits. The sacha inchi oil press-cake is generally discarded, resulting in the waste of resources and adverse environmental impact. For the purpose of developing sacha inchi oil press-cake and identifying natural [...] Read more.

The incidence of hyperuricemia has increased globally due to changes in dietary habits. The sacha inchi oil press-cake is generally discarded, resulting in the waste of resources and adverse environmental impact. For the purpose of developing sacha inchi oil press-cake and identifying natural components with anti-hyperuricemic activities, we systemically investigated the underlying mechanisms of sacha inchi oil press-cake protein hydrolysates (SISH) in the hyperuricemic rat model. SISH was obtained from sacha inchi oil press-cake proteins after trypsin treatment, and 24 peptides with small molecular weight (<1000 Da) were identified. The results of animal experiments showed that SISH significantly decreased the serum uric acid (UA) level by inhibiting the xanthine oxidase (XOD) activity and regulating the gene expression related to UA production and catabolism in hyperuricemia rats, such as Xdh and Hsh. In addition, SISH attenuated the renal damage and reduced the gene expression related to inflammation (Tlr4, Map3k8, Pik3cg, Pik3ap1, Ikbke, and Nlrp3), especially Tlr4, which has been considered a receptor of UA. Notably, SISH reversed high purine-induced gut microbiota dysbiosis, particularly by enhancing the relative abundance of butyric acid-producing bacteria (unidentified_Ruminococcaceae, Oscillibacter, Ruminiclostridium, Intestinimonas). This research provided new insights into the treatment of hyperuricemia. Full article

(This article belongs to the Special Issue Environmentally Friendly Manufacturing of Food Additives and Functional Ingredients)

► Show Figures

Graphical abstract

18 pages, 4354 KiB

Open AccessArticle

Extraction, Structural Analysis, and Biofunctional Properties of Exopolysaccharide from Lactiplantibacillus pentosus B8 Isolated from Sichuan Pickle

by Guangyang Jiang, Ran Li, Juan He, Li Yang, Jia Chen, Zhe Xu, Bijun Zheng, Yichen Yang, Zhongmei Xia and Yongqiang Tian

Foods 2022, 11(15), 2327; https://doi.org/10.3390/foods11152327 - 04 Aug 2022

Cited by 6 | Viewed by 1562

Abstract

Two novel exopolysaccharides, named LPB8-0 and LPB8-1, were isolated and purified from Lactiplantibacillus pentosus B8. Moreover, their structure and bioactivities were evaluated through chemical and spectral means. The study results demonstrated that LPB8-0 was primarily composed of mannose and glucose and had an [...] Read more.

Two novel exopolysaccharides, named LPB8-0 and LPB8-1, were isolated and purified from Lactiplantibacillus pentosus B8. Moreover, their structure and bioactivities were evaluated through chemical and spectral means. The study results demonstrated that LPB8-0 was primarily composed of mannose and glucose and had an average molecular weight of 1.12 × 10⁴ Da, while LPB8-1 was composed of mannose, glucose, and galactose and had an average molecular weight of 1.78 × 10⁵ Da. Their carbohydrate contents were 96.2% ± 1.0% and 99.1% ± 0.5%, respectively. The backbone of LPB8-1 was composed of (1→2)-linked α-D-Manp and (1→6)-linked α-D-Manp. LPB8-0 and LPB8-1 had semicrystalline structures with good thermal stability (308.3 and 311.7 °C, respectively). SEM results displayed that both LPB8-0 and LPB8-1 had irregular thin-slice shapes and spherical body structures. Additionally, an emulsifying ability assay confirmed that LPB8-0 and LPB8-1 had good emulsifying activity against several edible oils, and this activity was retained under acidic, neutral, and high temperature conditions. Furthermore, an antioxidant assay confirmed that LPB8-1 had stronger scavenging activity than LPB8-0. Overall, these results provide a theoretical basis for the potential application of these two novel exopolysaccharides as natural antioxidants and emulsifiers in the food and pharmaceutical industries. Full article

(This article belongs to the Special Issue Environmentally Friendly Manufacturing of Food Additives and Functional Ingredients)

► Show Figures

Figure 1

10 pages, 1568 KiB

Open AccessArticle

Quality Properties of Dry-Aged Beef (Hanwoo Cattle) Crust on Pork Patties

by Jeong-Ah Lee, Hack-Youn Kim and Kuk-Hwan Seol

Foods 2022, 11(15), 2191; https://doi.org/10.3390/foods11152191 - 23 Jul 2022

Cited by 1 | Viewed by 1327

Abstract

This study evaluated the effects of crust derived from dry-aged beef (Hanwoo cattle) on the quality of pork patties. Pork patty samples were prepared with different amounts of crust (0—control, 1, 2, and 3%). The protein, fat, and ash contents in the crust [...] Read more.

This study evaluated the effects of crust derived from dry-aged beef (Hanwoo cattle) on the quality of pork patties. Pork patty samples were prepared with different amounts of crust (0—control, 1, 2, and 3%). The protein, fat, and ash contents in the crust samples were significantly higher than those in the control sample (p < 0.05). The CIE b^* value of uncooked pork patties with crust added was significantly lower than that of the control patties (p < 0.05). The pH and CIE L* values of uncooked patty batter samples decreased with increasing concentrations of crust (p < 0.05). However, the viscosity increased proportionally with an increase in crust (p < 0.05). Samples containing 3% crust showed significantly higher uncooked and cooked CIE a*, water-holding capacity, cooking yield, and shear force than the control sample (p < 0.05). Moreover, samples containing 2% and 3% crust showed significantly lower diameter and thickness reductions than those of the control sample (p < 0.05). The sensory evaluation conferred by the crust was significantly higher than that of the control sample (p < 0.05). Overall, our results suggest that pork patties supplemented with 3% crust have improved properties. Full article

(This article belongs to the Special Issue Environmentally Friendly Manufacturing of Food Additives and Functional Ingredients)

► Show Figures

Figure 1

16 pages, 2732 KiB

Open AccessArticle

Intestinal Microecology of Mice Exposed to TiO₂ Nanoparticles and Bisphenol A

by Chen Yang, Youlan Tan, Fengzhu Li, Hongbin Wang, Ying Lin, Fuping Lu and Huabing Zhao

Foods 2022, 11(12), 1696; https://doi.org/10.3390/foods11121696 - 09 Jun 2022

Cited by 5 | Viewed by 1960

Abstract

Exposure to titanium dioxide nanoparticles (TiO₂ NPs) and bisphenol A (BPA) is ubiquitous, especially through dietary and other environmental pathways. In the present study, adult C57BL/6J mice were exposed to TiO₂ NPs (100 mg/kg), BPA (0, 5, and 50 mg/kg), or [...] Read more.

Exposure to titanium dioxide nanoparticles (TiO₂ NPs) and bisphenol A (BPA) is ubiquitous, especially through dietary and other environmental pathways. In the present study, adult C57BL/6J mice were exposed to TiO₂ NPs (100 mg/kg), BPA (0, 5, and 50 mg/kg), or their binary mixtures for 13 weeks. The 16S rDNA amplification sequence analysis revealed that co-exposure to TiO₂ NPs and BPA altered the intestinal microbiota; however, this alteration was mainly caused by TiO₂ NPs. Faecal metabolomics analysis revealed that 28 metabolites and 3 metabolic pathways were altered in the co-exposed group. This study is the first to reveal the combined effects of TiO₂ NPs and BPA on the mammalian gut microbial community and metabolism dynamics, which is of great value to human health. The coexistence of TiO₂ NPs and BPA in the gut poses a potential health risk due to their interaction with the gut microbiota. Full article

(This article belongs to the Special Issue Environmentally Friendly Manufacturing of Food Additives and Functional Ingredients)

► Show Figures

Figure 1

17 pages, 4520 KiB

Open AccessArticle

Biochemical and Structural Properties of a High-Temperature-Active Laccase from Bacillus pumilus and Its Application in the Decolorization of Food Dyes

by Tao Li, Xiuxiu Chu, Zhaoting Yuan, Zhiming Yao, Jingwen Li, Fuping Lu and Yihan Liu

Foods 2022, 11(10), 1387; https://doi.org/10.3390/foods11101387 - 11 May 2022

Cited by 7 | Viewed by 1939

Abstract

A novel laccase gene isolated from Bacillus pumilus TCCC 11568 was expressed, and the recombinant laccase (rLAC) displayed maximal activity at 80 °C and at pH 6.0 against ABTS. rLAC maintained its structural integrity at a high temperature (355 K) compared to its [...] Read more.

A novel laccase gene isolated from Bacillus pumilus TCCC 11568 was expressed, and the recombinant laccase (rLAC) displayed maximal activity at 80 °C and at pH 6.0 against ABTS. rLAC maintained its structural integrity at a high temperature (355 K) compared to its tertiary structure at a low temperature (325 K), except for some minor adjustments of certain loops. However, those adjustments were presumed to be responsible for the formation of a more open access aisle that facilitated the binding of ABTS in the active site, resulting in a shorter distance between the catalytic residue and the elevated binding energy. Additionally, rLAC showed good thermostability (≤70 °C) and pH stability over a wide range (3.0–10.0), and displayed high efficiency in decolorizing azo dyes that are applicable to the food industry. This work will improve our knowledge on the relationship of structure–function for thermophilic laccase, and provide a candidate for dye effluent treatment in the food industry. Full article

(This article belongs to the Special Issue Environmentally Friendly Manufacturing of Food Additives and Functional Ingredients)

► Show Figures

Graphical abstract

14 pages, 2253 KiB

Open AccessArticle

Isolation and Purification, Structural Characterization and Antioxidant Activities of a Novel Hetero-Polysaccharide from Steam Exploded Wheat Germ

by Lei Hu, Xiaodan Zhou, Xue Tian, Ranran Li, Wenjie Sui, Rui Liu, Tao Wu and Min Zhang

Foods 2022, 11(9), 1245; https://doi.org/10.3390/foods11091245 - 26 Apr 2022

Cited by 8 | Viewed by 1894

Abstract

A purified polysaccharide, designated as SE-WGP_I, was isolated from wheat germ modified by steam explosion. The primary structure characteristics were determined by HPGPC, GC, periodate oxidation-Smith degradation, methylation analysis, FT-IR, NMR and Congo red test. The results showed that SE-WGP_I [...] Read more.

A purified polysaccharide, designated as SE-WGP_I, was isolated from wheat germ modified by steam explosion. The primary structure characteristics were determined by HPGPC, GC, periodate oxidation-Smith degradation, methylation analysis, FT-IR, NMR and Congo red test. The results showed that SE-WGP_I was a homogeneous hetero-polysaccharide with the average molecular weight of 5.6 × 10³ Da. The monosaccharide composition mainly consisted of glucose, arabinose and xylose with a molar ratio of 59.51: 20.71: 19.77. The main backbone of SE-WGP_I consisted of →4,6)-α-D-Glcp(1→6)-α-D-Glcp(1→3)-β-D-Xylp(1→5)-α-L-Araf(1→ and the side chain was α-D-Glcp(1→ linked at the C4-position of →4,6)-α-D-Glcp(1→. SE-WGP_I likely has a complex netted structure with triple helix conformation and good thermal stability. In addition, SE-WGP_I had valid in vitro radical scavenging activities on DPPH and hydroxyl radicals. This study may provide structural information of SE-WGP_I for its promising application in the fields of functional foods or medicines. Full article

(This article belongs to the Special Issue Environmentally Friendly Manufacturing of Food Additives and Functional Ingredients)

► Show Figures

Figure 1

Review

Jump to: Research

19 pages, 2013 KiB

Open AccessReview

Principle and Application of Steam Explosion Technology in Modification of Food Fiber

by Chao Ma, Liying Ni, Zebin Guo, Hongliang Zeng, Maoyu Wu, Ming Zhang and Baodong Zheng

Foods 2022, 11(21), 3370; https://doi.org/10.3390/foods11213370 - 26 Oct 2022

Cited by 11 | Viewed by 2532

Abstract

Steam explosion is a widely used hydrothermal pretreatment method, also known as autohydrolysis, which has become a popular pretreatment method due to its lower energy consumption and lower chemical usage. In this review, we summarized the technical principle of steam explosion, and its [...] Read more.

Steam explosion is a widely used hydrothermal pretreatment method, also known as autohydrolysis, which has become a popular pretreatment method due to its lower energy consumption and lower chemical usage. In this review, we summarized the technical principle of steam explosion, and its definition, modification and application in dietary fiber, which have been explored by researchers in recent years. The principle and application of steam explosion technology in the modification of food dietary fiber were analyzed. The change in dietary fiber structure; physical, chemical, and functional characteristics; the advantages and disadvantages of the method; and future development trends were discussed, with the aim to strengthen the economic value and utilization of plants with high dietary fiber content and their byproducts. Full article

(This article belongs to the Special Issue Environmentally Friendly Manufacturing of Food Additives and Functional Ingredients)

► Show Figures

Figure 1

Journal Menu

Journal Browser

Environmentally Friendly Manufacturing of Food Additives and Functional Ingredients

Share This Special Issue

Special Issue Editors

Special Issue Information

Keywords

Published Papers (12 papers)

Research

Review

Further Information

Guidelines

MDPI Initiatives

Follow MDPI