getpdf  NLM-PubMed-Logo  doi: 10.17113/ftb.54.02.16.4166

Preparation, Identification and Antioxidant Properties of Black-Bone Silky Fowl (Gallus gallus domesticus Brisson) Iron(II)-Oligopeptide Chelate


Huanglei Pan1,2, Shasha Song1, Qiuyue Ma1, Hui Wei1, Difeng Ren1* and Jun Lu2*


1Beijing Key Laboratory of Forest Food Processing and Safety, Department of Food Science and Engineering, College of Biological Sciences and Biotechnology, Beijing Forestry University, 35 Tsinghua East Road, Haidian District, 100083 Beijing, PR China
2Beijing Engineering Research Center of Protein and Functional Peptides, China National Research Institute of Food and Fermentation Industries, 24 Middle Jiuxianqiao Road, Chaoyang District, 100015 Beijing, PR China




Article history:

Received March 12, 2015
Accepted February 15, 2016
cc



Key words:

black-bone silky fowl oligopeptide, chelation, iron(II), structure identification, antioxidant activity, fortified food



Summary:

Black-bone silky fowl iron(II)-oligopeptide chelate was synthesized from iron(II) solution and the black-bone silky fowl oligopeptide, which was extracted from the muscle protein of black-bone silky fowl (Gallus gallus domesticus Brisson). Orthogonal array analysis was used to determine the optimal conditions for the iron(II)-oligopeptide chelate preparation. Ultraviolet-visible (UV-Vis) spectroscopy, electron microscopy, and Fourier transform infrared (FTIR) spectroscopy were used to identify the structure of iron(II)-oligopeptide chelate. 2-Diphenyl-1-picrylhydrazyl (DPPH) and superoxide radical scavenging assays were performed to compare the antioxidant abilities of the black-bone silky fowl oligopeptide and iron(II)-oligopeptide chelate. The optimal conditions for iron(II)-oligopeptide chelate preparation were 4 % of the black-bone silky fowl oligopeptide and a ratio of the black-bone silky fowl oligopeptide to FeCl2·4H2O of 5:1 at pH=4. Under these conditions, the chelation rate was (84.9±0.2) % (p<0.05), and the chelation yield was (40.3±0.1) % (p<0.05). The structures detected with UV-Vis spectroscopy, electron microscopy and FTIR spectra changed significantly after chelation, suggesting that Fe(II) ions formed coordinate bonds with carboxylate (-RCOO¯) and amino (-NH2) groups in the oligopeptides, confirming that this is a new oligopeptide-iron chelate. The iron(II)-oligopeptide chelate had stronger scavenging activity towards DPPH and superoxide radicals than did the black-bone silky fowl oligopeptide.





*Corresponding author:  email3 rendifeng@bjfu.edu.cn
                                      tel3 +86 10 6233 6700
                                      fax2 +86 10 6233 8221
                                       email3 johnljsmith@163.com
                                tel3/fax2 +86 10 5321 8278
 
                     

getpdf  NLM-PubMed-Logo  doi: 10.17113/ftb.54.02.16.4292

Evaluation of Prebiotic Effects of High-Purity Galactooligosaccharides in vitro and in vivo


Ki Bae Hong1, Jae Hwan Kim2, Hyuk Kon Kwon2, Sung Hee Han1, Yooheon Park3* and Hyung Joo Suh1*


1Department of Public Health Sciences, Graduate School, Korea University, Seoul 07249, Republic of Korea
2Neo Cremar Co. Ltd., Seoul 05836, Republic of Korea
3Dongguk University, Research Institute of Biotechnology, Goyang 10326, Republic of Korea



Article history:
Received  June 1, 2015
Accepted  February 3, 2016
cc

Key words:
high-purity galactooligosaccharides, bifidobacteria, genes encoding GLP-1 and PYY peptides



Summary:
Galactooligosaccharides (GOS) are an important class of dietary prebiotics that exert beneficial effects on intestinal microbiota and gut barrier function. In this study, high-purity GOS (HP-GOS) were investigated in vitro and in vivo and confirmed as prebiotic ingredients in rat diet. HP-GOS were successfully produced using a two-step process, enzymatic hydrolysis and fermentation by yeast. They were found to serve as a good substrate and carbon source for supporting the growth of probiotic bacteria more effectively than other commercial GOS. Following administration of 1 % (by mass) of HP-GOS to rats, the growth of Bifidobacterium bifidum and B. longum in the gut increased most rapidly up to 12 h, and thereafter the increase was slow. Therefore, 1 % HP-GOS was found to be acceptable for the growth of probiotic bacteria. Groups of animals that were orally administered HP-GOS and bifidobacteria during the study, and the group administered HP-GOS during the 2nd (days 13–15) and 4th (days 28–30) period of the study had significantly (p<0.05) higher numbers of bifidobacteria in faeces than groups receiving a single dose of bifidobacteria. HP-GOS affected the expression of genes encoding glucagon-like peptide-1 (GLP-1) and peptide YY (PYY). There was a significant upregulation of GLP-1 and PYY mRNA with HP-GOS and bifidobacteria intake. We propose that the prebiotic properties of HP-GOS are potentially valuable for the production of functional foods for human consumption.





*Corresponding author:  email3 ypark@dongguk.edu,suh1960@korea.ac.kr
                                      tel3 +82 (0)2 3290 5639
                     

getpdf  NLM-PubMed-Logo  doi: 10.17113/ftb.54.02.16.4220

Quality and Composition of Airén Wines Fermented by Sequential Inoculation of Lachancea thermotolerans and Saccharomyces cerevisiae


Ángel Benito, Fernando Calderón, Felipe Palomero and Santiago Benito*

Department of Chemistry and Food Technology, Polytechnic University of Madrid, Ciudad Universitaria S/N, ES-28040 Madrid, Spain




Article history:
Received  April 19, 2015
Accepted November 30, 2015
cc

Key words:
Airén wine, Lachancea thermotolerans, Saccharomyces cerevisiae, l-lactic acid, pyruvic acid, glycerol, ethanol, amino acids, biogenic amines, combined fermentation


Summary:
This study evaluates the influence of Lachancea thermotolerans on low-acidity Airén grape must from the south of Spain. For this purpose, combined fermentations with Lachancea thermotolerans and Saccharomyces cerevisiae were compared to a single fermentation by S. cerevisiae. Results of all developed analyses showed significant differences in several parameters including acidity, population growth kinetics, concentration of amino acids, volatile and non-volatile compounds, and sensorial parameters. The Airén wine quality increased mainly due to the acidification by L. thermotolerans. The acidification process caused a lactic acid increment of 3.18 g/L and a reduction of 0.22 in pH compared to the control fermentation, performed by S. cerevisiae.




*Corresponding author:  email3   santiago.benito@upm.es
                                      tel3   +34 913 363 710
                                      tel3   +34 913 363 984

getpdf  NLM-PubMed-Logo  doi: 10.17113/ftb.54.02.16.4208

Phenolic Composition, Antioxidant Capacity and in vitro Cytotoxicity Assessment of Fruit Wines


Ana Ljevar, Natka Ćurko*, Marina Tomašević, Kristina Radošević, Višnja Gaurina Srček and Karin Kovačević Ganić


University of Zagreb, Faculty of Food Technology and Biotechnology, Pierottijeva 6, HR-10000 Zagreb, Croatia



Article history:
Received  April 10, 2015
Accepted November 30, 2015
cc

Key words:
fruit wines, phenolic compounds, antioxidant capacity, cytotoxicity, spectrophotometry,
HPLC-PDA/MS



Summary:
Fruit wines contain a wide range of phenolic compounds with biological effects, but their composition and potential benefits to human health have been studied to the much lesser extent compared to grape wines. The aim of this research is to study the phenolic profile of different types of fruit wines and to evaluate their antioxidant and biological potential. Commercially available fruit wines from blackberry, cherry, raspberry, blackcurrant, strawberry and apple produced in Croatia were analyzed. To the best of our knowledge, this study represents the first comprehensive screening of Croatian fruit wines. The phenolic characterization was performed by spectrophotometry and HPLC-PDA/MS analysis. The antioxidant capacity was determined using ABTS and FRAP assays, while in vitro biological activity was analyzed by the cytotoxicity assay on human breast (MCF-7), colon (CaCo-2) and cervical (HeLa) cancer cell lines. Among the studied fruit wines, blackberry, cherry and blackcurrant wines contained the highest amount of total phenolics, while the last two also contained the highest amount of total anthocyanins. The analysis of individual phenolic compounds showed distinctive phenolic composition of each type of fruit wine, notably as regards anthocyanins. Blackberry, followed by cherry, raspberry and blackcurrant wines also had a signifi cantly higher antioxidant capacity than strawberry and apple wines. Fruit wines inhibited the growth of human cancer cells in vitro in a dose-dependent manner with diff ering susceptibility among tested cancer cells. Blackberry, cherry, raspberry and blackcurrant wines in the volume ratio of 10 and 20 % showed to be the most effective anti-proliferative agents, with higher susceptibility in HeLa and MCF-7 cells than CaCo-2 cells.




*Corresponding author:  email3 ncurko@pbf.hr
                                      tel3 +385 1 4605 031
                                      fax2 +385 1 4605 072

getpdf  NLM-PubMed-Logo  doi: 10.17113/ftb.54.02.16.4418

Microbiological Quality and Variability of Natural Microbiota in Croatian Cheese Maturing in Lambskin Sacks


Jadranka Frece1*, Marija Vrdoljak2, Mija Filipčić1, Marko Jelić2, Iva Čanak1, Željko Jakopović1, Jelka Pleadin3, Ivana Gobin4, Tibela Landeka Dragičević1 and Ksenija Markov1


1Faculty of Food Technology and Biotechnology, Pierottijeva 6, HR-10000 Zagreb, Croatia
2Polytechnic ‘Marko Marulić’, Petra Krešimira IV 30, HR-22300 Knin, Croatia
3Croatian Veterinary Institute, Savska cesta 143, HR-10000 Zagreb, Croatia
4Faculty of Medicine, Braće Branchetta 20, HR-51000 Rijeka, Croatia




Article history:
Received September 3, 2015
Accepted January 21, 2016
cc


Key words:
cheese in lambskin sack, cow’s milk, sheep’s milk, microbiological quality, natural microbiota, pathogens


Summary:
As in the traditional production of cheese in lambskin sacks raw cow’s or sheep’s milk is mostly used, the purpose of this study is to see how the production affects the microbiological quality of the cheese. To do that, we tested 39 samples of raw cow’s and sheep’s milk, curd, ripened cheese (15, 30 and 45 days) and lambskin sacks for native microbial population. Two-thirds of the milk, curd and cheese samples had higher counts of staphylococci and enterobacteria than permitted by regulations. Not a single sample had Salmonella and Listeria monocytogenes, but we did find Escherichia coli in sheep’s milk and cheese, and yeast and mould in both types of milk and cheese. Staphylococcus xylosus prevailed in lambskin sacks. Despite the high incidence of S. aureus, even in the final product, staphylococcal enterotoxin was detected in only two sheep’s cheese samples. Among the lactic acid bacteria, Lactococcus lactis and Lactobacillus paracasei prevailed in cow’s cheese, whereas Leuconostoc mesenteroides and Lactobacillus plantarum prevailed in sheep’s cheese. In the lambskin sacks Leuconostoc mesenteroides and Lactobacillus plantarum were predominant. Our findings give an important insight into the fermentation and microbial ecology of the cheese in lambskin sacks.




*Corresponding author:  email3   jgoreta@pbf.hr
                                      tel3  +385 (0)1 4605 284
                                      fax2  +385 (0)1 4836 424

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