Determination of Volatiles and Carotenoid Degradation Compounds in Red Pepper Fermented by <i>Lactobacillus parabuchneri</i>

Lee, Sang Mi; Lee, Joo Young; Cho, Youn Jeung; Kim, Moon Seok; Kim, Young Suk

doi:10.1111/1750-3841.14221

Cited by 33 publications

(24 citation statements)

References 39 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Statistically significant differences between the data were determined using the Duncan multiple comparison test (P < 0.05; Lee, Lee, Cho, Kim, & Kim, 2018).…”

Section: Discussionmentioning

confidence: 99%

Investigation on the Interaction Behavior Between Oenothein B and Pepsin by Isothermal Titration Calorimetry and Spectral Studies

Liu

Wang

Shi

et al. 2019

Journal of Food Science

View full text Add to dashboard Cite

Oenothein B (OeB) is a dimeric macrocyclic ellagitannin isolated from Herbs and fruits that have a variety of biological activities. In order to better understand the effect of OeB on the activity of the digestive enzyme pepsin, interactions between OeB and pepsin were investigated in vitro under simulated physiological conditions based on enzyme inhibition studies, fluorescence, isothermal titration calorimetry, CD, and molecular docking. It was found OeB is an effective inhibitor of pepsin, likely acting in a reversible manner through both competitive and noncompetitive inhibition. Fluorescence quenching of pepsin by OeB was a static quenching. CD spectra showed the addition of OeB causes the main chain of pepsin to loosen and expand and the partial β‐sheet structure to be converted to a disordered structure. Isothermal titration calorimetry and docking studies revealed the main binding mechanism of OeB and pepsin was through noncovalent interactions, hydrophobic interactions with OeB and the internal hydrophobic group of pepsin, and then hydrogen bonding between OeB and the Val243 and Asp77 residues of pepsin. Noncovalent bonds between OeB and pepsin change the polarity and structure of enzymes, decreasing enzymatic activity. Compared with small molecular polyphenols, OeB has a weaker hydrophobic interaction with pepsin and less effect on the secondary structure of pepsin. These findings are the first direct elucidation of the interactions between the oligomer ellagitannin OeB and pepsin, further contributing to understanding binding between oligomer ellagitannins and digestive enzymes. Practical Application The results of this study indicate that the interaction between OeB and pepsin has a certain inhibitory effect on pepsin. In order to reduce the impact of OeB on human digestion and its own activities, nano‐encapsulation technology can be used in the future to protect oligomeric ellagitannin such as OeB.

show abstract

“…Statistically significant differences between the data were determined using the Duncan multiple comparison test (P < 0.05; Lee, Lee, Cho, Kim, & Kim, 2018).…”

Section: Discussionmentioning

confidence: 99%

Investigation on the Interaction Behavior Between Oenothein B and Pepsin by Isothermal Titration Calorimetry and Spectral Studies

Liu

Wang

Shi

et al. 2019

Journal of Food Science

View full text Add to dashboard Cite

show abstract

“…Previous report indicated that the contents of terpenes were higher in fermented peppers for 12 days. [12] The differences in trend may due to the different raw materials and fermentation method used. Terpenes occupied a great part of the multiple compounds and are the most variegated class in natural plants, and they exist in a glycoconjugated form in some fruits and vegetables.…”

Section: Volatile Compounds In Fermented-chopped Peppermentioning

confidence: 99%

SPME/GC-MS characterization of volatile compounds of Chinese traditional-chopped pepper during fermentation

Wang

Xiao

et al. 2019

International Journal of Food Properties

View full text Add to dashboard Cite

Fermented-chopped pepper is a traditional-fermented vegetable in China. Chopped pepper is generally made with pepper, garlic, and ginger. In present study, the volatile compounds, obtained from chopped peppers during spontaneous fermentation, were analyzed by solid-phase microextraction (SPME) and gas chromatography-mass spectrometry (GC-MS). One hundred and forty volatile compounds were identified by solvent-assisted flavor evaporation, including 42 hydrocarbons, 34 esters, 16 alcohols, 21 aldehydes, 8 acids, 4 ketones, 4 ethers, and 9 other compounds. Alcohols, esters, and ketones were the dominant volatile fractions. The terpenes were found to be the main contributors to chopped pepper samples. It is important to note that among terpenes, such as β-phellandrene, α-curcumene, elemene, geraniol and nerolidol may originated from ginger. In addition, diallyl disulfide and diallyl sulfide, the two major sulfur components, may originated from garlic volatile oils. The results indicated that the ginger and garlic as raw materials played an important role in the flavor of chopped pepper. The contents of esters significantly increased during the fermentation process, the ethyl palmitate and ethyl linoleate were the main esters. The content of β-ionone as an degradation compound of carotenoids increased significantly with the fermentation period. Principal component analysis (PCA) was applied to discriminate the fermented-chopped peppers samples according to different times, and the fermented-chopped pepper samples were clearly differentiated on PCA plots. The fermentation stage was mainly affected by esters, alcohols, aldehydes and terpenes.

show abstract

“…Most of them have been reported previously in different fresh varieties of chilli peppers. 6,7,21 The production of volatile compounds in each Guajillo sauce depended on fermentation time and inoculated yeast as shown in Supporting Information, Table S1. While, the evaluation of the ability of the yeasts to generate volatile compounds at the end of the fermentation (fourth day) was done by PCA ( Fig.…”

Section: Resultsmentioning

confidence: 99%

“…Among all the alcohols identified in the fermented sauces (Table 1), five of them (2-methyl-1-butanol, 3-methyl-2-buten-1-ol, 3-ethoxy-1-propanol, 6-methyl-5-hepten-2-ol and benzylalcohol) have not been reported in the fermentation of chilli peppers before. 8,[21][22][23] Moreover, 6-methyl-5-hepten-2-ol and benzylalcohol have been (A) (B) Figure 2. Loadings of the first two principal components (PC1-PC2) of Guajillo fermented sauce at the end of the fermentation (fourth day) (A), and volatile compounds produced (B).…”

Section: Evolution Of Volatile Compounds During Fermentationmentioning

confidence: 99%

Contribution of autochthonous yeasts with probiotic potential to the aroma profile of fermented Guajillo pepper sauce

et al. 2020

View full text Add to dashboard Cite

BACKGROUND Three yeast strains with probiotic potential, Hanseniaspora opuntiae, Pichia kudriavzevii, and Wickerhamomyces anomalus were inoculated in the fermentation of Guajillo chilli pepper (Capsicum annuum L.) sauce, and the different aroma profiles were investigated. Using headspace solid‐phase microextraction‐gas chromatography‐mass spectrometry (HS‐SPME‐GC‐MS) analysis and gas chromatography‐olfactometry (GCO), flavour compound production was evaluated during the fermentation of the Guajillo chilli pepper sauces. RESULTS A total of 78 volatile compounds were identified during the yeast fermentation of the sauce. Most aldehydes and terpenes detected were present at the beginning of the fermentation, indicating a Guajillo chilli pepper origin. Among the 34 active aroma compounds detected by GCO, propanoic acid (cheesy), 3‐methylbutanoic acid (sharp, cheese), ethyl 2‐methylbutanoate (fruity), and 6‐methyl‐5‐hepten‐2‐one (strong, citrus) were identified as key aroma contributors produced by the inoculation of the yeasts. A different aroma profile was produced by probiotic yeast. Hanseniaspora opuntiae produced an aroma profile with herbal and green notes based on high production of aldehydes, ketones, and acetic acid. Pichia kudriavzevii and W. anomalus produced fruity, green‐herbal, and cheesy notes based on ester compounds, alcohol and branched‐chain acids production although, the production of propanoic acid by W. anomalus increased the cheesy character in the sauces. CONCLUSION The aroma profile of fermented chilli pepper sauces depends not only on the chili pepper varieties used but also on the fermentation process as a source of aroma compounds. The use of probiotic yeast can be used to improve and diversify the aroma profile of fermented chilli pepper sauces. © 2020 Society of Chemical Industry

show abstract

Determination of Volatiles and Carotenoid Degradation Compounds in Red Pepper Fermented by Lactobacillus parabuchneri

Cited by 33 publications

References 39 publications

Investigation on the Interaction Behavior Between Oenothein B and Pepsin by Isothermal Titration Calorimetry and Spectral Studies

Investigation on the Interaction Behavior Between Oenothein B and Pepsin by Isothermal Titration Calorimetry and Spectral Studies

SPME/GC-MS characterization of volatile compounds of Chinese traditional-chopped pepper during fermentation

Contribution of autochthonous yeasts with probiotic potential to the aroma profile of fermented Guajillo pepper sauce

Contact Info

Product

Resources

About