Foods

15 pages, 3477 KiB

Open AccessArticle

Phytochemical and Flavor Characteristics of Mulberry Juice Fermented with Lactiplantibacillus plantarum BXM2

by Xuefang Guan, Dazhou Zhao, Tian Yu, Shaoquan Liu, Shuying Chen, Junyang Huang, Gongti Lai, Bin Lin, Juqing Huang, Chengchun Lai and Qi Wang

Foods 2024, 13(17), 2648; https://doi.org/10.3390/foods13172648 (registering DOI) - 23 Aug 2024

Abstract

Fermentation of mulberry juice not only improves its shelf life, but also effectively enhances their flavor and nutritional quality. This study elucidated the phytochemical and flavor characteristics of mulberry juice fermented with Lactiplantibacillus plantarum BXM2, originally isolated from naturally fermented fruit beverage, through widely targeted metabolomics. The fermentation produced the unique flavor of fermented juice and decreased the pH from 4.15 to 3.19. The metabolomic analysis detected 907 non-volatile metabolites, from which 359 significantly different non-volatile metabolites (up 238, down 121) were screened out. Among 731 identified volatile metabolites, 26 flavor substances were the major contributors to the flavor differences between fermented and unfermented mulberry juices. It is hypothesized that lipid metabolism and amino acid catabolism are crucial pathways for the flavor enhancement of mulberry juice fermented with L. plantarum BXM2. Meanwhile, significant increases of the contents of a variety of bioactive substances, such as indole-3-lactic acid, octadeca-9,12,15-trienoic acid, di-/tri-peptides, etc., conferred additional health potential to BXM2-fermented mulberry juice. Full article

(This article belongs to the Special Issue Bioactive Peptides and Probiotic Bacteria: Modulators of Human Health)

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14 pages, 3631 KiB

Open AccessArticle

Salt-Reduced Fish Sauce Produced under Pressurized Carbon Dioxide Treatment Using Sardinops melanostictus, Trachurus japonicus, Konosirus punctatus, Odontamblyopus lacepedii, Their Collective Mixture, and Unused Fish Mixture

by Johma Tagawa, Mikihide Demura and Seiji Noma

Foods 2024, 13(17), 2646; https://doi.org/10.3390/foods13172646 (registering DOI) - 23 Aug 2024

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Abstract

Fish sauce is produced at high salt concentrations (>20%) to inhibit the growth of harmful microorganisms. The salt-reduced fish sauce (10% salt) was prepared under pressurized CO₂ (pCO₂) conditions at 30 °C and 5 MPa for 3 months ( [...] Read more.

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), from Sardinops melanostictus, Odontamblyopus lacepedii, Trachurus japonicus, Konosirus punctatus, and their collective mixture, as well as unused fish mixture obtained from the Ariake Sea in Japan.

{F S}_{{C O}_{2}}

exhibited significantly better microbial quality and free amino acid content, lighter color, standardized odor (dashi-like odor), and umami richness qualities compared to fish sauces prepared using the conventional method (

{F S}_{c o n}

) (20% salt), as previously demonstrated, after a fermentation period of 2 months. Bacterial flora analysis implied that the standardization of odor and umami richness may not be the result of specific microbial metabolism. Even when using previously unused fish, it was possible to produce

{F S}_{{C O}_{2}}

equivalent to that produced by conventional sardines and other fish. These results indicate that the quality of fish sauce can be improved. The flavor of

{F S}_{{C O}_{2}}

became similar regardless of the type of fish and fermentation period using pCO₂ during fermentation, leading to the effective utilization of unutilized fish as a resource for high-quality salt-reduced fish sauce. Full article

(This article belongs to the Special Issue Sustainable Processing Technologies: Impact on Food Bioactivity, Safety and Quality)

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13 pages, 741 KiB

Open AccessArticle

A Comparative Study of LC-MS and FIA-(ESI)MS for Quantitation of S-Allyl-L-Cysteine in Aged Garlic Supplements

by Ignacio Jiménez-Amezcua, Marina Díez-Municio, Ana Isabel Ruiz-Matute and Ana Cristina Soria

Foods 2024, 13(17), 2645; https://doi.org/10.3390/foods13172645 (registering DOI) - 23 Aug 2024

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Abstract

The increasing consumption of food supplements demands the development of improved analytical methodologies to ensure their quality and authenticity. In this paper, two new approaches, liquid chromatography coupled to mass spectrometry (LC-MS) and flow injection analysis-(electrospray ionization) mass spectrometry (FIA-(ESI)MS), were optimized and validated for their application in the quantitative analysis of bioactive S-allyl-L-cysteine (SAC) in commercial aged garlic supplements (AGS). Although both methodologies were found to be useful for the sensitive and precise quantitation of SAC, the LC-MS approach allowed the differential determination of SAC and its bioactive diastereoisomer, S-1-propenyl-L-cysteine (S1PC), together with the identification of a number of organosulfur compounds typical of garlic. Mass fingerprints by FIA-(ESI)MS were proposed as an advantageous alternative to LC-MS analysis when the fast (4 min/sample) screening of AGS for their SAC content is intended, as in applications aimed at high-throughput quality control or standardization. Finally, the results gathered by the application of these two methodologies evidenced the highly variable composition of commercial AGS, as well as the identification of a number of potential composition frauds affecting their genuineness and benefits on health. Full article

(This article belongs to the Special Issue Application of Chromatography/Mass Spectrometry in Food Quality and Food Safety)

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16 pages, 3014 KiB

Open AccessArticle

Purification and Identification of Novel Dipeptidyl Peptidase IV Inhibitory Peptides Derived from Bighead Carp (Hypophthalmichthys nobilis)

by Hanzhi Zheng, Leyan Zhao, Yushuo Xie and Yuqing Tan

Foods 2024, 13(17), 2644; https://doi.org/10.3390/foods13172644 (registering DOI) - 23 Aug 2024

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Abstract

Dipeptidyl peptidase IV (DPP-IV) inhibitors are widely used in treating type 2 diabetes due to their ability to lower blood glucose levels. However, synthetic versions often lead to gastrointestinal side effects. This study explores DPP-IV inhibitory properties in peptides from bighead carp skin. Collagen was prepared, hydrolyzed into collagen peptides, and then fractionated for DPP-IV inhibitory activity examination. The most effective fractions were identified, and their peptide sequences were determined. Molecular docking analysis identified nine peptides with potential inhibitory activity, four of which (VYP, FVA, PPGF, PGLVG) were synthesized and tested in vitro. PPGF exhibited the highest potency with an IC₅₀ of 4.63 nM, competitively binding to key DPP-IV sites, including ARG125, VAL711, TYR666, and TYR662. Other peptides showed varying effectiveness, with IC₅₀ values of 398.87 nM (VYP), 402.02 nM (FVA), and 110.20 nM (PGLVG). These findings highlight bighead carp skin peptides as potent DPP-IV inhibitors with hypoglycemic potential, suggesting a novel avenue for diabetes management using natural peptides. Moreover, this research underscores the utilization of bighead carp by-products, contributing to environmental sustainability. Full article

(This article belongs to the Section Foods of Marine Origin)

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Foods, Volume 13, Issue 17 (September-1 2024) – 4 articles

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