Antioxidative Behaviors of 4-Hydroxy-2,5-dimethyl-3(2<i>H</i>)-furanone and 4-Hydroxy-2(or 5)-ethyl-5(or 2)-methyl-3(2<i>H</i>)-furanone against Lipid Peroxidation

Koga, Takuro; Moro, Keiko; Matsudo, Takanao

doi:10.1021/jf9709109

Cited by 42 publications

(19 citation statements)

References 28 publications

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“…gives Japanese‐type soy sauce its characteristic flavour (Hanya & Nakadai, 2003). This compound is also reported to have antitumour and antioxidative properties (Nagahara et al , 1992; Koga et al , 1998). Higher alcohols such as isobutyl alcohol, isoamyl alcohol and 2‐phenyl ethanol, produced by C. versatilis , are also important flavour constituents of soy sauce.…”

Section: Condimentsmentioning

confidence: 99%

Occurrence and function of yeasts in Asian indigenous fermented foods

Aidoo¹,

Nout²,

Sarkar³

2006

FEMS Yeast Research

177

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In the Asian region, indigenous fermented foods are important in daily life. In many of these foods, yeasts are predominant and functional during the fermentation. The diversity of foods in which yeasts predominate ranges from leavened bread-like products such as nan and idli, to alcoholic beverages such as rice and palm wines, and condiments such as papads and soy sauce. Although several products are obtained by natural fermentation, the use of traditional starter cultures is widespread. This minireview focuses on the diversity and functionality of yeasts in these products, and on opportunities for research and development.

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Section: Condimentsmentioning

confidence: 99%

Occurrence and function of yeasts in Asian indigenous fermented foods

Aidoo¹,

Nout²,

Sarkar³

2006

FEMS Yeast Research

177

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“…HEMF has been found in beverages such as miso, beer, and wine, as well as in Cheddar and Emmental cheeses produced by Lactobacillus sp. The compound is also considered as a potent antioxidant (11), inhibiting oxidation of foods, and is a potential anticancer and anticataract agent ( 12, 13 ).…”

Section: Introductionmentioning

confidence: 99%

Evaluation of Multiwavelength Culture Fluorescence for Monitoring the Aroma Compound 4-Hydroxy-2(or 5)-ethyl-5(or 2)-methyl-3(2H)-furanone (HEMF) Production

Hagedorn

Levadoux

Groleau

et al. 2008

Biotechnol Progress

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Fluorescence spectra of a 4-hydroxy-2(or 5)-ethyl-5(or 2)-methyl-3(2H)-furanone (HEMF) fermentation culture broth were combined with measurable process variables for off-line and on-line process monitoring. Culture broth fluorescence in UV and visible ranges was acquired by a fiber optic LCD array spectrometer. Process dynamics was followed on-line using a fiber optic probe attached to an external recirculation loop of the bioreactor. Partial least squares and stepwise regression methods were used to correlate measurable process parameters with the components of the fluorescence spectra. Both methods provided adequate approximation of yeast density, HEMF, glucose, and ethanol concentrations from fluorescence spectra. HEMF production was observed during the oxido-reductive growth phase when there was a lack of measurable oxygen in the culture broth and an excess of glucose. The addition of glucose resulted in the rapid production of HEMF and other metabolite intermediates such as ethanol, acetate, and glycerol.

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“…HEMF, in particular, is a very important characteristic component of Japanese traditional fermented foods, such as soy sauce and soybean paste, and it occurs at high levels in soy sauce (10). In addition to its contribution to the sensory characteristics of foods, HEMF exhibits strong antioxidant properties: anticarcinogenic effects (11), anticataract effects (12), inhibition of lipid peroxidation (13), and prevention of radiation-based hazard (14). Therefore, HEMF exhibits characteristic aromatic properties while performing several important physiological functions.…”

Section: H Emf [4-hydroxy-2 (Or 5)-ethyl-5 (Or 2)-methyl-3(2h)-furanone]mentioning

confidence: 99%

Screening of High-Level 4-Hydroxy-2 (or 5)-Ethyl-5 (or 2)-Methyl-3(2 H )-Furanone-Producing Strains from a Collection of Gene Deletion Mutants of Saccharomyces cerevisiae

Uehara

Watanabe

Akao

et al. 2015

Appl Environ Microbiol

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4-Hydroxy-2 (or 5)-ethyl-5 (or 2)-methyl-3(2H)-furanone (HEMF)is an important flavor compound that contributes to the sensory properties of many natural products, particularly soy sauce and soybean paste. The compound exhibits a caramel-like aroma and several important physiological activities, such as strong antioxidant activity. HEMF is produced by yeast species in soy sauce manufacturing; however, the enzymes involved in HEMF production remain unknown, hindering efforts to breed yeasts with high-level HEMF production. In this study, we identified high-level HEMF-producing mutants among a Saccharomyces cerevisiae gene deletion mutant collection. Fourteen deletion mutants were screened as high-level HEMF-producing mutants, and the ADH1 gene deletion mutant (adh1⌬) exhibited the maximum HEMF production capacity. Further investigations of the adh1⌬ mutant implied that acetaldehyde accumulation contributes to HEMF production, agreeing with previous findings. Therefore, acetaldehyde might be a precursor for HEMF. The ADH1 gene deletion mutant of Zygosaccharomyces rouxii, which is the dominant strain of yeast found during soy sauce fermentation, also produces HEMF effectively, suggesting that acetaldehyde accumulation might be a benchmark for breeding industrial yeasts with excellent HEMF production abilities.is an aromatic component that produces a sweet caramel-like odor with a very low threshold value, which is below 20 ppb in water (1); the compound exists in two tautomeric forms in a 1:3 to 1:2 ratio through keto-enol isomerization: 4-hydroxy-2-ethyl-5-methyl-3(2H)-furanone and 4-hydroxy-5-ethyl-2-methyl-3(2H)-furanone (2, 3, 4). HEMF was isolated for the first time from soy sauce (2), and it has also been detected in roasted coffee (5), soybean paste (6, 7), melons (1), and beer (8, 9). HEMF, in particular, is a very important characteristic component of Japanese traditional fermented foods, such as soy sauce and soybean paste, and it occurs at high levels in soy sauce (10). In addition to its contribution to the sensory characteristics of foods, HEMF exhibits strong antioxidant properties: anticarcinogenic effects (11), anticataract effects (12), inhibition of lipid peroxidation (13), and prevention of radiation-based hazard (14). Therefore, HEMF exhibits characteristic aromatic properties while performing several important physiological functions.Sasaki et al. proposed that the HEMF in soy sauce is biosynthesized by soy sauce yeasts from the sugar phosphates found in the pentose-phosphate cycle, such as D-xylulose 5-phosphate (10, 15). However, Sugawara et al. and Hayashida et al. demonstrated that HEMF formation was promoted by cultivating halotolerant yeast in the medium, including the Maillard reaction products formed from ribose and amino acids, such as glycine (16), alanine (17), and glutamic acid (18), during heat sterilization. Furthermore, Ohata et al. demonstrated that the five-member ring and the methyl group on the HEMF side chain were formed from a 5-carbon chemical compound generated by the amin...

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Antioxidative Behaviors of 4-Hydroxy-2,5-dimethyl-3(2H)-furanone and 4-Hydroxy-2(or 5)-ethyl-5(or 2)-methyl-3(2H)-furanone against Lipid Peroxidation

Cited by 42 publications

References 28 publications

Occurrence and function of yeasts in Asian indigenous fermented foods

Occurrence and function of yeasts in Asian indigenous fermented foods

Evaluation of Multiwavelength Culture Fluorescence for Monitoring the Aroma Compound 4-Hydroxy-2(or 5)-ethyl-5(or 2)-methyl-3(2H)-furanone (HEMF) Production

Screening of High-Level 4-Hydroxy-2 (or 5)-Ethyl-5 (or 2)-Methyl-3(2 H )-Furanone-Producing Strains from a Collection of Gene Deletion Mutants of Saccharomyces cerevisiae

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