Naringin is a flavanone glycoside in citrus fruits that has various biological functions. However, its bitterness affects the quality, economic value, and consumer acceptability of citrus products. Deglycosylation of naringin using naringinase decreases its bitterness and enhances its functional properties. In this study, eight microbial strains with naringinase activity were isolated from 33 yuzu-based fermented foods. Among them, naringinase from Aspergillus oryzae NYO-2, having the highest activity, was used to produce prunin and naringenin. Under optimal conditions, 19 mM naringin was converted to 14.06 mM prunin and 1.97 mM naringenin. The bitterness of prunin and naringenin was significantly decreased compared to naringin using the human bitter taste receptor TAS2R39. The neuroprotective effects of prunin and naringenin on human neuroblastoma SH-SY5Y cells treated with scopolamine were greater than that of naringin. These findings can widen the potential applications of deglycosylation of naringin to improve sensory and functional properties.
Yuzu peel, especially unripe peel (green) has many beneficial compounds such as vitamin C, hesperidin, narirutin, and limonin. We compared ripe (yellow) and unripe (green) yuzu peel with regard to dietary profiles and functional flavonoids using an high-performance liquid chromatography (HPLC). We also explored their antioxidant activity or tyrosinase inhibition effects. Furthermore, green yuzu peel was used to produce yuzu tablets with 10% collagen and characterized with respect to physical properties, product stabilities, and physiological function. Compared to the yellow yuzu peel, the green yuzu peel showed 1.65 times higher dietary fibers, 1.76 times higher narirutin or hesperidin content, and 2.2 times stronger tyrosinase inhibition. Green yuzu tablets were produced with 10% collagen and green yuzu peel powder (10%, 15%, and 20% addition) and then an evaluation of physical properties (acidity, soluble solids, color, hardness) and product stability (solubility, hygroscopicity, disintegration, water or oil holding capacity, and swelling power) was carried out. The tablet with 15% green yuzu peel showed optimum physical and product stability with quality values similar to a widely available commercial product. This green yuzu tablet exhibited 2.5∼3 times higher DPPH scavenging activity (53∼65%) and tyrosinase inhibitory activities (52∼64%) compared to the commercial product. Thus, these results indicate that green yuzu peel powder could find application in food or cosmetic products due to its antioxidant and whitening properties.
Branched-chain amino acids (BCAA) are essential nutrients and include leucine, isoleucine, and valine, found in meat, dairy, and legumes. BCAA stimulate the building of protein in muscles and possibly reduce muscle breakdown. We prepared BCAA-fortified soybean powder hydrolysate (SPH) by treatment with crude enzyme from Bacillus amyloliquefaciens NY124. We compared the soybean powder and SPH in terms of protein distribution and physical or taste properties using high-performance liquid chromatography, sodium dodecyl-sulfate-polyacrylamide gel electrophoresis, scanning electron microscopy, fourier transform infrared spectroscopy, or electron tongue analysis. The protein formulas were produced with 33% whey protein and SPH (0%, 9%, 17%, 25%, and 34% addition) and then evaluated for their BCAA contents, physical properties, and product stabilities. Compared to soybean powder, SPH showed 10 times higher BCAA and free amino acid content, smaller protein distribution with less than 43 kDa weight, and a stronger taste spectrum with respect of sweetness and saltiness. Protein formulas with 25% SPH showed higher BCAA content, and optimum physical and product stability with quality values similar to commercial products. Therefore, these results indicate that SPH or SPH protein formulas could have potential applications as food products or protein supplements with enriched BCAA content.
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