Amino acids, betaines and related ammonium compounds in Neapolitan limmo, a Mediterranean sweet lime, also known as lemoncetta Locrese

Cautela, Domenico; Sio, F. De; Balestrieri, Maria Luisa; Casale, Rosario; Laratta, Bruna; Castaldo, Domenico; Pastore, Annalisa; Servillo, Luigi

doi:10.1002/jsfa.10706

Cited by 2 publications

(3 citation statements)

References 37 publications

(45 reference statements)

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“…Threonine, serine, glycine, proline and alanine give yoghurt a pleasant sweetness. Leucine, isoleucine, phenylalanine and arginine exhibit bitterness ( Cautela et al, 2021 ). In this study, 17 amino acids were detected in milk, yoghurt L 1 and kefir.…”

Section: Resultsmentioning

confidence: 99%

Physical and chemical properties, structural characterization and nutritional analysis of kefir yoghurt

Xiao

Liu²,

Tian³

et al. 2023

Front. Microbiol.

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Scanning electron microscopy (SEM), Confocal laser scanning microscopy (CLSM) and low field nuclear magnetic resonance (LF-NMR) were used to analyse the relationship between the chemical, texture, rheology, microstructure and water distribution of kefir (yeast, acetic acid bacteria and Lactobacillus plantarum) yoghurt fermented by mixed bacteria and L. plantarum L1 fermented yoghurt. This work was conducted to prepare a real champagne yoghurt and explore the difference between it and ordinary yoghurt. The nutritional evaluation of the two treatment groups was carried out by amino acid analysis, and the volatile flavour substances of the two treatment groups were detected by solid phase microextraction (SPME)–gas chromatograph (GC)–mass spectrometry (MS). Results showed that the addition of acetic acid bacteria and yeast increased the water content of kefir, resulting in a decrease in its water-holding rate. Moreover, the increase in acidity weakened the connection between the protein networks, the flocculent protein structure was not more densely stacked than the L1 group, and the internal bonds were unstable. The rheological results showed that the apparent viscosity decreased faster with the increase in shear force. The CLSM and LF-NMR showed that the hydration and degree of freedom of kefir yoghurt protein decreased, resulting in an increased protein network density. The SEM showed that the cross-linking between kefir casein clusters was considerably tight to form small chains, the pore distribution was uneven, and a weak cheese structure was formed. In addition, the volatile flavour substances in the kefir group increased the phenylethyl alcohol, isobutanol, and isoamyl alcohol compared with those in the L1 group, with a slight refreshing taste brought by alcohol and special soft malt alcohol aroma and rose aroma not found in ordinary yoghurt, which was more in line with the characteristics and taste of traditional kefir champagne yoghurt.Graphical Abstract

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Section: Resultsmentioning

confidence: 99%

Physical and chemical properties, structural characterization and nutritional analysis of kefir yoghurt

Xiao

Liu²,

Tian³

et al. 2023

Front. Microbiol.

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“…For the nested case-control study (n = 107 women), spot or 24-h urine specimens collected during pregnancy were retrospectively selected from all participants whose child(ren) born during the study received a diagnosis of ASD (n = 32 children) as determined by a data-driven algorithmic method derived from Autism Diagnostic Observation Schedule (ADOS) and Mullen scores [60], or had no developmental concern (NDC, n = 79 children) at around 36 months of age (mean, 36.8; range, [34][35][36][37][38][39][40][41][42]. Women whose children were determined to have another developmental concern (e.g., ADHD concerns, speech or language problems, etc.)…”

Section: Study Population and Selection Of Urine Specimensmentioning

confidence: 99%

“…Proline betaine (Pro-B), also known as stachydrine, is a plant osmo-protective compound found in high concentrations in citrus fruits and juices that have emerged as a promising biomarker of citrus intake, given its high abundance in, and relatively high specificity to, these foods [ 37 , 38 , 39 , 40 ]. A number of exploratory studies have identified Pro-B as a known or potential biomarker of consumption of citrus fruit/juice [ 41 , 42 , 43 , 44 , 45 , 46 , 47 , 48 ], fruit [ 8 , 39 , 49 , 50 ], and/or certain healthy dietary patterns [ 8 , 49 , 51 , 52 , 53 , 54 ].…”

Section: Introductionmentioning

confidence: 99%

Assessing Repeated Urinary Proline Betaine Measures as a Biomarker of Usual Citrus Intake during Pregnancy: Sources of Within-Person Variation and Correlation with Reported Intake

et al. 2023

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Proline betaine (Pro-B) has been identified as a biomarker of dietary citrus intake, yet gaps remain in its validation as a quantitative predictor of intake during various physiological states. This study quantified sources of within-individual variation (WIV) in urinary Pro-B concentration during pregnancy and assessed its correlation with the reported usual intake of citrus fruit and juice. Pro-B concentrations were determined by 1H-NMR spectroscopy in spot and 24-h urine specimens (n = 255) collected throughout pregnancy from women participating in the MARBLES cohort study. Adjusted linear or log mixed effects models quantified WIV and tested potential temporal predictors of continuous or elevated Pro-B concentration. Pearson or Spearman correlations assessed the relationship between averaged repeated biomarker measures and usual citrus intake reported by food frequency questionnaires. The proportion of variance in urinary Pro-B attributable to WIV ranged from 0.69 to 0.74 in unadjusted and adjusted models. Citrus season was a significant predictor of Pro-B in most analyses (e.g., adjusted β [95% CI]: 0.52 [0.16, 0.88] for non-normalized Pro-B), while gestational age predicted only non-normalized Pro-B (adjusted β [95% CI]: −0.093 [−0.18, −0.0038]). Moderate correlations (rs of 0.40 to 0.42) were found between reported usual citrus intake and averaged repeated biomarker measurements, which were stronger compared to using a single measurement. Given the high degree of WIV observed in urinary Pro-B, multiple samples per participant are likely needed to assess associations between citrus consumption and health outcomes.

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Amino acids, betaines and related ammonium compounds in Neapolitan limmo, a Mediterranean sweet lime, also known as lemoncetta Locrese

Cited by 2 publications

References 37 publications

Physical and chemical properties, structural characterization and nutritional analysis of kefir yoghurt

Physical and chemical properties, structural characterization and nutritional analysis of kefir yoghurt

Assessing Repeated Urinary Proline Betaine Measures as a Biomarker of Usual Citrus Intake during Pregnancy: Sources of Within-Person Variation and Correlation with Reported Intake

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