The microbiota and metabolites during the fermentation of intact plant cells depend on the content of starch, proteins and lipids in the cells

Xiong, Weiyan; Zhang, Bin; Gu, Zhipeng; Muir, Jane G.; Dhital, Sushil

doi:10.1016/j.ijbiomac.2022.12.108

International Journal of Biological Macromolecules

2023

DOI: 10.1016/j.ijbiomac.2022.12.108

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The microbiota and metabolites during the fermentation of intact plant cells depend on the content of starch, proteins and lipids in the cells

Weiyan Xiong

Bin Zhang

Zhipeng Gu

et al.

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Cited by 4 publications

References 68 publications

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Comparing mass transfer and reaction rate kinetics in starch hydrolysis during food digestion

Sun,

Zhou,

Zhong

et al. 2024

Applied Research

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This study demonstrates evidence that the mass transfer process of an enzyme (a biocatalyst) is the rate‐limiting step in the starch hydrolysis reaction during food digestion. The significance of this work has been to compare the reaction rate of starch hydrolysis by salivary enzymes with the mass transfer rate of rate‐limiting enzymes. This research has applied mass transfer and reaction engineering theory in a quantitative study of starch hydrolysis, and a dimensionless group, the Damköhler number (Da), has been calculated based on glucose measurements from a beaker and stirrer system. The values of the Da number in this study (0.3‐19) indicate that both the time constant for mass transfer and the time constant for reaction are significant parameters. SEM (Scanning Electron Microscopy) images emphasize that compression (simulated mastication) helps to break the plant cell wall of starch. Mass‐transfer resistance needs to be considered during food digestion studies. The Da numbers are significantly affected by both compression forces (internal mass‐transfer coefficients) and stirrer speeds (external mass‐transfer coefficients) in this beaker and stirrer system.This article is protected by copyright. All rights reserved.

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Comparing mass transfer and reaction rate kinetics in starch hydrolysis during food digestion

Sun,

Zhou,

Zhong

et al. 2024

Applied Research

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Elevated levels of branched chain fatty acids in low‐salt fish sauce by co‐fermentation: flavor improvement and metabolism analysis

Zhou,

Wu,

Monto

et al. 2024

J Sci Food Agric

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BACKGROUNDTraditional fish sauce products rely on relatively long fermentation time and high salt concentration, resulting in inconsistent quality and health risks. Branched‐chain fatty acids (BCFAs) are associated with nutritional benefits and health‐care effects, mainly derived from food fermentation. This study aimed to screen BCFAs‐producing bacteria with high protease and aminotransferase activity as starter cultures for fish sauce fermentation.RESULTSThe low‐salt fish sauce products were obtained by co‐fermentation with three chosen strains. Trichloroacetic acid (TCA)‐soluble peptides and amino acid nitrogen concentrations were higher in the co‐fermentation group (FH group). The organoleptic evaluation showed co‐fermentation optimized flavor composition and endured with rich taste. The levels of BCFAs and branched‐chain amino acids (BCAAs) significantly increased by co‐fermentation. Volatile metabolomics analysis indicated that BCFAs, branched‐chain esters, and pyrazines were the key flavor compounds in the co‐fermented group.CONCLUSIONThe co‐fermentation system with selected strains to ferment low‐salt fish sauce has the potential to increase BCFA content and improve flavor and nutrition. © 2024 Society of Chemical Industry.

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Plant cell wall composition modulates the gut microbiota and metabolites in in-vitro fermentation

Xiong

Devkota

Flanagan

et al. 2023

Carbohydrate Polymers

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The microbiota and metabolites during the fermentation of intact plant cells depend on the content of starch, proteins and lipids in the cells

Cited by 4 publications

References 68 publications

Comparing mass transfer and reaction rate kinetics in starch hydrolysis during food digestion

Comparing mass transfer and reaction rate kinetics in starch hydrolysis during food digestion

Elevated levels of branched chain fatty acids in low‐salt fish sauce by co‐fermentation: flavor improvement and metabolism analysis

Plant cell wall composition modulates the gut microbiota and metabolites in in-vitro fermentation

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