Optimization of culturing conditions of recombined Escherichia coli to produce umami octopeptide-containing protein

Zhang, Yin; Xiong, Wei; Lu, Zhou; Pan, Zhongli; Gou, Xinhua; Venkitasamy, Chandrasekar; Guo, Siya; Zhao, Liming

doi:10.1016/j.foodchem.2017.01.096

Cited by 28 publications

(25 citation statements)

References 18 publications

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“…[3] Besides, maleic acid which is a prohibited ingredient in food due to its toxicity effect [4] , is incorporated into tapioca starch to increase the elasticity. [5] Therefore, healthier pearl ingredients such as pitaya and hydrocolloids are a good alternative to overcome the problems.…”

Section: Introductionmentioning

confidence: 99%

Characterization and stability of pitaya pearls from hydrocolloids by reverse spherification

Bubin

Ali

Shukri

et al. 2019

International Journal of Food Properties

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The physicochemical properties, shelf life and stability of pitaya pearls (PP) by reverse spherification from sodium alginate (PP Alginate), kappa carrageenan (PP Kappa) and a combined iota carrageenan-sodium alginate (PP Iota) were studied. The macronutrients of PP were not affected by the hydrocolloid types, except for ash. PP Alginate showed the strongest textural properties. Storage duration affected mainly elasticity of all PP. During storage, PP Alginate and PP Kappa had better morphological and textural stability. However, PP Kappa with lower values of calorie, hardness, and rupture force is the suggested PP for consumption in beverages.

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Section: Introductionmentioning

confidence: 99%

Characterization and stability of pitaya pearls from hydrocolloids by reverse spherification

Bubin

Ali

Shukri

et al. 2019

International Journal of Food Properties

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“…[17] They are said to contain at least two hydroxyl groups attached to an aromatic ring which is due to the presence of the -OH group. [55] They are the most dominant antioxidant in a diet derived from fruits and vegetables. [31] After oral intake and absorption, they go through extensive enzymatic modifications, resulting in the synthesis of glucuronidated, methylated, and sulfated compounds at intestinal and liver levels.…”

Section: Citrullinementioning

confidence: 99%

Watermelon as a potential fruit snack

Maoto

Beswa

Jideani

2019

International Journal of Food Properties

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With the rapid increase in cardiovascular diseases, health-conscious consumers are increasingly showing more interest in foods that provide health benefits beyond the provision of essential nutrients. Watermelon contains phytochemicals such as lycopene, vitamin C, β-carotene, and Total polyphenolic content that possess anti-inflammatory, anticancer, and antioxidant properties. Dietary intake of these products with antioxidants properties is important in maintaining human health and well-being. These reduces incidence of chronic diseases such as hypertension, diabetes, cancer, and some coronary heart diseases, through inhibiting formation of free radicals and reactive oxygen species. The presence of these phytochemicals enhances its potential use as a functional ingredient in food application. This paper aims to characterize the phytochemicals found in watermelon, and emphasis is directed toward the role of natural antioxidants in reducing the risk of chronic diseases to discourage the use of synthetic antioxidants. Moreover, another focus is on seeking the recognition of watermelon as a potential snack and to support its traditional consumption.

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“…Among numerous umami peptides, beefy meaty peptide (BMP), initially isolated from beef hydrolysate digested by papain (Yamasaki & Maekawa, 1978), was a heavily researched umami octapeptide with the primary amino acid sequence as Lys-Gly-Asp-Glu-Glu-Ser-Leu-Ala (KGDEESLA). It has attracted more and more attention in recent years (Wang et al, 1996;Iwaniak et al, 2016;Zhang et al, 2017).…”

Section: Introductionmentioning

confidence: 99%

“…Currently, BMP could be obtained by three methods: enzymatic extraction (Yamasaki & Maekawa, 1978), chemical synthesis (Yamasaki & Maekawa, 1980) and biological expression (Zeng et al, 2010;Zhang et al, 2017). The first two methods are not suitable for industrial production due to their low yields or high costs, whereas the last is an attractive approach to produce BMP (Li, 2012;Wu et al, 2013;Xia et al, 2013).…”

Section: Introductionmentioning

confidence: 99%

Safe preparation of beefy meaty peptide with Bacillus subtilis

Chen

Wang

et al. 2020

Int J of Food Sci Tech

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Summary Preparation of flavour peptides with microorganisms is an attractive choice for its large‐scale production. However, beefy meaty peptide (BMP), as a research hotspot in the field of umami peptide, has been studied in few microorganisms, and furthermore, the safe preparation of BMP has not yet been reported. In this study, multi‐copy BMP (8BMP) was successfully expressed and produced in the ‘generally recognized as safe’ Bacillus subtilis (B. subtilis). Firstly, 8BMP with the potentially intense umami was screened out based on molecular docking analysis. Then, it was successfully expressed in the B. subtilis 168 and verified through sensory evaluation. Finally, the scaling capacity of 8BMP was evaluated in a 5‐L fermenter, with the highest yield (0.84 g L−1) 6.4 times than that of shake flask, which is conductive for industrial production of BMP and other food peptides.

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Optimization of culturing conditions of recombined Escherichia coli to produce umami octopeptide-containing protein

Cited by 28 publications

References 18 publications

Characterization and stability of pitaya pearls from hydrocolloids by reverse spherification

Characterization and stability of pitaya pearls from hydrocolloids by reverse spherification

Watermelon as a potential fruit snack

Safe preparation of beefy meaty peptide with Bacillus subtilis

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