Impact of whey protein hydrolysates on the formation of 2,5-dimethylpyrazine in baked food products

Scalone, Gustavo Luis Leonardo; Ioannidis, Angelos Gerasimos; Lamichhane, Prabin; Devlieghere, Frank; Kimpe, Norbert De; Cadwallader, Keith R.; Meulenaer, Bruno De

doi:10.1016/j.foodres.2020.109089

Cited by 27 publications

(12 citation statements)

References 66 publications

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“…The bitterness value (BV) was determined using the sensory evaluation method [ 16 ]. A reference solution was prepared to calibrate the taste intensity of the team members.…”

Section: Methodsmentioning

confidence: 99%

A Method for Screening Proteases That Can Specifically Hydrolyze the Epitope AA83-105 of αs1-Casein Allergen

Liu

Cong

et al. 2022

Foods

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Milk protein hydrolysates are common in infant formula, but some of them retain allergenicity due to incomplete hydrolysis of the epitopes for milk allergens. This study explored a method for screening proteases that could specifically hydrolyze the epitope of αs1-casein allergen. Firstly, the αs1-casein epitope AA83-105 was synthesized by the solid-phase synthesis method. Then, after purification and identification, the complete antigen was prepared through coupling with bovine serum albumin (BSA) and was used to raise monoclonal antibodies (mAb) in BALB/c mice. Additionally, an indirect competitive-enzyme-linked immunosorbent assay (icELISA) was established. The mAb raised against αs1-casein protein was used as a control. The results showed that the purity of the synthetic epitope was >90%, and the coupling rate with BSA was 6.31. The mAb subtype is IgG1, with a titer of 1:320,000. The mAb reacted specifically with αs1-casein but did not cross-react with soybean protein. The linear regression equation of the competitive inhibition curve was y = −9.22x + 100.78 (R2 = 0.9891). The detection limit of icELISA method was more sensitive, and the method showed good accuracy and repeatability. The amounts of antigen residues in papain protease hydrolysates were relatively small, and the epitope fragment was detected in papain hydrolysate via mass spectrometry. This study provides ideas and methods for screening proteases that specifically hydrolyze the epitopes of milk allergens and also provides a superior foundation for the development of an advanced hypoallergenic formula.

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“…The bitterness value (BV) was determined using the sensory evaluation method [ 16 ]. A reference solution was prepared to calibrate the taste intensity of the team members.…”

Section: Methodsmentioning

confidence: 99%

A Method for Screening Proteases That Can Specifically Hydrolyze the Epitope AA83-105 of αs1-Casein Allergen

Liu

Cong

et al. 2022

Foods

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“…Whey protein hydrolysates are important in food processing due to their technological properties including oil and water holding, emulsifying capacity, foam capacity, and solubility. They can promote the formation of volatile compounds in food products regardless of whether they are added in small quantities [ 149 , 150 , 151 , 152 ].…”

Section: Applications Of Milk Whey Proteins Hydrolysatesmentioning

confidence: 99%

“…The addition of milk whey hydrolysates with antioxidant and antimicrobial activities into a beverage appears to create an exciting link between food science and therapeutic nutrition [ 153 ]. However, the use of high amounts of hydrolysate could result in negative effects in appearance and aroma [ 152 ].…”

Section: Applications Of Milk Whey Proteins Hydrolysatesmentioning

confidence: 99%

Milk Whey Hydrolysates as High Value-Added Natural Polymers: Functional Properties and Applications

et al. 2022

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There are two types of milk whey obtained from cheese manufacture: sweet and acid. It retains around 55% of the nutrients of the milk. Milk whey is considered as a waste, creating a critical pollution problem, because 9 L of whey are produced from every 10 L of milk. Some treatments such as hydrolysis by chemical, fermentation process, enzymatic action, and green technologies (ultrasound and thermal treatment) are successful in obtaining peptides from protein whey. Milk whey peptides possess excellent functional properties such as antihypertensive, antiviral, anticancer, immunity, and antioxidant, with benefits in the cardiovascular, digestive, endocrine, immune, and nervous system. This review presents an update of the applications of milk whey hydrolysates as a high value-added peptide based on their functional properties.

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“…2,5-Dimethylpyrazine (2,5-DMP) is an important alkylpyrazine that contributes significantly to the flavor of foods and can be used as a food flavoring . It also has important applications in the pharmaceutical field, such as being a substrate for the synthesis of the hypoglycemic drug glipizide and the lipid-lowering drug acyclovir. , The biosynthesis of 2,5-DMP has received increasing attention in recent years. − In fact, researchers obtained 2,5-DMP by microbial fermentation as early as 1997 and demonstrated that it was derived from l -threonine .…”

Section: Introductionmentioning

confidence: 99%

Metabolic Engineering of Escherichia coli for Production of 2,5-Dimethylpyrazine

Zeng,

Wu,

Han

et al. 2024

J. Agric. Food Chem.

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2,5-Dimethylpyrazine (2,5-DMP) is a high-value-added alkylpyrazine compound with important applications in both the food and pharmaceutical fields. In response to the increasing consumer preference for natural products over chemically synthesized ones, efforts have been made to develop efficient microbial cell factories for the production of 2,5-DMP. However, the previously reported recombinant strains have exhibited low yields and relied on expensive antibiotics and inducers. In this study, we employed metabolic engineering strategies to develop an Escherichia coli strain capable of producing 2,5-DMP at high levels without the need for inducers or antibiotics. Initially, the biosynthesis pathway of 2,5-DMP was constructed that realized 2,5-DMP production from glucose. Subsequently, efforts focused on enhancing 2,5-DMP production by improving the availability of the cofactor NAD + and precursor L-threonine. Additionally, the supply and conversion of L-threonine were balanced by optimizing the copy number of the key gene tdh on the chromosome and by modifying the L-threonine transport system. The final engineering strain D19 produced 3.1 g/L of 2,5-DMP, which is the highest titer for fermentative production of 2,5-DMP using glucose as the carbon source up to date. The strategies used in this study lay a good foundation for the production of 2,5-DMP on a large scale.

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Impact of whey protein hydrolysates on the formation of 2,5-dimethylpyrazine in baked food products

Cited by 27 publications

References 66 publications

A Method for Screening Proteases That Can Specifically Hydrolyze the Epitope AA83-105 of αs1-Casein Allergen

A Method for Screening Proteases That Can Specifically Hydrolyze the Epitope AA83-105 of αs1-Casein Allergen

Milk Whey Hydrolysates as High Value-Added Natural Polymers: Functional Properties and Applications

Metabolic Engineering of Escherichia coli for Production of 2,5-Dimethylpyrazine

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