Bioactive Plant Isoprenoids

Galata, Mariana; Mahmoud, Soheil S.

doi:10.1016/b978-0-444-59514-0.00005-5

Cited by 6 publications

(3 citation statements)

References 144 publications

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“…In the miso made from wheat bran S1/barley, we also detected other aroma compounds that are found in many fermented products, including red sufu, cacao beans, and soybean products, and are known for their sweet, fruity, and floral notes [49]. In particular, benzaldehyde and α-ethylidene are formed through the degradation of phenylalanine [49], and menthol creates a menthol aroma [50].…”

Section: Volatile Aroma Compound Profiles Of Upcycled Miso Reveal Cor...mentioning

confidence: 71%

Derivation of Kokumi γ-Glutamyl Peptides and Volatile Aroma Compounds from Fermented Cereal Processing By-Products for Reducing Bitterness of Plant-Based Ingredients

Rodríguez Valerón,

Mak,

Jahn

et al. 2023

Foods

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Current food production methods and consumption behaviours are unsustainable and contribute to environmental harm. One example is food waste—around 38% of food produced is wasted each year. Here, we show that two common food waste products, wheat bran and brewer’s spent grain, can successfully be upcycled via miso fermentation. During the fermentation process, kokumi γ-glutamyl peptides, known to increase mouthfulness, are produced; these include γ-ECG (oxidized), γ-EVG, γ-EV, γ-EE, γ-EF, and γ-EL. The profiles of kokumi peptides and volatile aroma compounds are correlated with koji substrate, pH, and enzymatic activity, offering straightforward parameters that can be manipulated to increase the abundance of kokumi peptides during the fermentation process. Correlation analysis demonstrates that some volatile aroma compounds, such as fatty acid ethyl esters, are correlated with kokumi peptide abundance and may be responsible for fatty, greasy, and buttery aromas. Consumer sensory analysis conveys that the bitter taste of vegetables, such as that in endives, can be dampened when miso extract containing kokumi peptides is added. This suggests that kokumi peptides, along with aroma volatile compounds, can enhance the overall flavour of plant-based products. This study opens new opportunities for cereal processing by-product upcycling via fermentation, ultimately having the potential to promote a plant-based diet.

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Section: Volatile Aroma Compound Profiles Of Upcycled Miso Reveal Cor...mentioning

confidence: 71%

Derivation of Kokumi γ-Glutamyl Peptides and Volatile Aroma Compounds from Fermented Cereal Processing By-Products for Reducing Bitterness of Plant-Based Ingredients

Rodríguez Valerón,

Mak,

Jahn

et al. 2023

Foods

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“…Terpenes are a class of effective secondary metabolites in medicinal herbs with characteristic odors, flavors, and often high volatility Mentha piperita), has been widely applied to pharmaceuticals, oral hygiene, tobacco, and food industry. , Besides the characteristic refreshing effects, L -menthol is also found to have analgesic, anesthetic, antipruritic, antiseptic, and immunomodulating functions .…”

Section: Introductionmentioning

confidence: 99%

Stabilizing L-Menthol by Cocrystallization: Supramolecular Cavities Succeeded in Retaining the Volatile Flavor

Liu

Zhang

Cheng

et al. 2022

Crystal Growth & Design

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L-menthol is one of the most important flavoring additives with abundant plant sources. The distinctive odor, cooling characteristic, and diversified biological activities attribute to its widespread application, especially on confections, oral-care commodities, over-the-counter drugs, and tobacco flavors. However, the manufacturing and storage of L-menthol face challenges due to its high volatility and low melting point. In this work, cocrystallization provides a new strategy to manage the stability problem of this important ingredient. Coformers of dietary sources were chosen based on a supramolecular synthon design, and six cocrystals of L-menthol were synthesized by either a solventmediated or solvent-free approach. These new solid forms could significantly increase the melting point and reduce the vapor pressure up to 1/45 of the pure L-menthol. Moreover, cocrystals present a high retention rate under storage conditions. The superior stability can be ascribed to diversified supramolecular cavities assembled by coformers, to which L-menthol molecules are restricted by hydrogen bonds.

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“…steroids metabolism, cellular signaling, antioxidants), and have been used in the food, pharmaceutical, chemical and biofuel industries. 9,10 Isoprenoids are biosynthesized ubiquitously in eubacteria, archaebacteria and eukaryotes by the consecutive condensation of the ve-carbon monomer isopentenyl diphosphate (IPP) to its isomer dimethylallyl pyrophosphate (DMAPP) ( Fig. 1).…”

Section: Introductionmentioning

confidence: 99%

Chemical approaches to inhibitors of isoprenoid biosynthesis: targeting farnesyl and geranylgeranyl pyrophosphate synthases

et al. 2017

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Bioactive Plant Isoprenoids

Cited by 6 publications

References 144 publications

Derivation of Kokumi γ-Glutamyl Peptides and Volatile Aroma Compounds from Fermented Cereal Processing By-Products for Reducing Bitterness of Plant-Based Ingredients

Derivation of Kokumi γ-Glutamyl Peptides and Volatile Aroma Compounds from Fermented Cereal Processing By-Products for Reducing Bitterness of Plant-Based Ingredients

Stabilizing L-Menthol by Cocrystallization: Supramolecular Cavities Succeeded in Retaining the Volatile Flavor

Chemical approaches to inhibitors of isoprenoid biosynthesis: targeting farnesyl and geranylgeranyl pyrophosphate synthases

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