Bioprocess and Metabolic Engineering Laboratory, Department of Food Engineering, University of Campinas, Campinas, SP, Brazil. Electronic address:
Published: February 2021
AI Article Synopsis
Article Abstract
Synbiotic formulations and microencapsulation techniques have been explored in food industries to guarantee the viability of probiotic organisms; playing an important role in microbiota balance. Microparticles of alginate, gelatin and xylo-oligosaccharides (XOS) were produced by external gelation with the purpose of enhancing the survival rate of the probiotic L. acidophilus. XOS was obtained through enzymatic hydrolysis of xylan extracted from sugarcane straw, achieving more than 70% conversion and used for microparticle preparation. Microparticles containing 3% XOS provided greater cell protection during exposure to the gastrointestinal tract and during refrigerated storage; keeping 97.86 ± 0.44% of viability during 28 days of storage and enabling 87.50 ± 0.02% survival after digestive simulation. However, particles without XOS showed 84.49 ± 0.59% of viability after storage and 68.45 ± 0.03% after digestion assay. These results lead to promising applications in synbiotic and functional food formulations comprised of components requiring extended shelf-life, protection from gastrointestinal conditions and gradual bioactive delivery.
β-Glucosidase plays a pivotal role in transforming ginsenosides into specific minor ginsenosides. In this study, total ginsenosides from Panax notoginseng leaves were used as substrates to stimulate the growth of Aspergillus niger NG1306. Transcriptome analysis identified a β-glucosidase gene, Anglu04478 (1455 bp, 484 amino acids, 54.
β-glucosidases (BGLs) are key enzymes in the depolymerization of cellulosic biomass, catalyzing the conversion of cello-oligosaccharides into glucose. This conversion is pivotal for enhancing the production of second-generation ethanol or other value-added products in biorefineries. However, the process is often cost-prohibitive due to the high enzyme loadings required.
Laboratory of Biochemistry and Molecular Genetics, Faculty of Sciences and Technology of Tangier, Abdelmalek Essaadi University, 90000, Tetouan, Morocco.
Marine sulfated polysaccharides constitute a class of bioactive polymers commonly found in cell walls of macroalgae. Among these macromolecular substances, fucoidans, ulvans, and carrageenans have attracted considerable attention providing interesting therapeutic properties affected by a combination of various structural factors, such as sulfation pattern, molecular weight, monosaccharide composition, and glycosidic linkages. Remarkably, chemical modification, enzymatic hydrolysis and crosslinking are promising approaches for developing the application of these polysaccharides through enhancement and/or addition of new biological properties.
To prepare dual-functional seasoning ingredients with a salty-umami taste, five proteases were applied to hydrolyze proteins, preparing enzymatic hydrolysates. Their taste compounds along with the salty-umami taste, were investigated. The results revealed that enzymatic hydrolysis facilitated the release of taste compounds from .
The quality issues of ultra-high-temperature (UHT) milk, such as protein hydrolysis and aging gels throughout shelf life, are caused by proteases from psychrophilic bacteria. However, existing enzyme activity detection techniques have low sensitivity and cannot accomplish the detection of product deterioration caused by low enzyme activity. In this study, an attempt was made to analyze the relationship between enzymatically cleaved peptides and product quality using peptidomics techniques.
