Aspergillus welwitschiae inulinase enzyme cocktails obtained on agro-material inducers for the purpose of fructooligosaccharides production

Stojanovic, S Gordana; Ristović, Marina; Stepanović, Jelena; Margetić, Aleksandra; Duduk, Bojan; Vujčić, Zoran; Dojnov, Biljana

doi:10.1016/j.foodres.2022.111755

Cited by 7 publications

(4 citation statements)

References 56 publications

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“…Coumarin has been detected in several tea categories, including green tea, black tea, yellow tea, and oolong tea. ,− Fresh tea leaves contain glycosidic aroma precursors of coumarin, which can be hydrolyzed to release the free-from coumarins during tea processing . It is well-known that fungi can produce a large number of extracellular enzymes, in which glycosidase can promote the glycoside-binding hydrolysis of coumarin precursors. − Thus, it was speculated that the significant increase of coumarin content may result in the enhancement of flowery aroma in the FT. Notably, in the phenylalanine metabolic pathway, 4-methoxybenzaldehyde, methyl salicylate, and coumarin are also synthesized by enzyme catalysis using l -phenylalanine as a substrate (Figure ).…”

Section: Resultsmentioning

confidence: 99%

Sensomics-Assisted Characterization of Fungal-Flowery Aroma Components in Fermented Tea Using Eurotium cristatum

Shen,

Zhang,

Sun

et al. 2023

J. Agric. Food Chem.

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Fermented tea (FT) using a single Eurotium cristatum strain can produce a pleasant fungal-flowery aroma, which is similar to the composite aroma characteristic of minty, flowery, and woody aromas, but its molecular basis is not yet clear. In this study, solvent-assisted flavor evaporation and gas chromatography–mass spectrometry/olfactometry were applied to isolate and identify volatiles from the FT by E. cristatum. The application of an aroma extract dilution analysis screened out 43 aroma-active compounds. Quantification revealed that there were 11 odorants with high odor threshold concentrations. Recombination and omission tests revealed that nonanal, methyl salicylate, decanoic acid, 4-methoxybenzaldehyde, α-terpineol, phenylacetaldehyde, and coumarin were the major odorants in the FT. Addition tests further verified that methyl salicylate, 4-methoxybenzaldehyde, and coumarin were the key odorants for fungal-flowery aroma, each corresponding to minty, woody, and flowery aromas, respectively. 4-Methoxybenzaldehyde and coumarin were newly found odorants for fungal-flowery aroma in FT, and 4-methoxybenzaldehyde had not been reported as a tea volatile compound before. This finding may guide future industrial production optimization of FT with improved flavor.

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Section: Resultsmentioning

confidence: 99%

Sensomics-Assisted Characterization of Fungal-Flowery Aroma Components in Fermented Tea Using Eurotium cristatum

Shen,

Zhang,

Sun

et al. 2023

J. Agric. Food Chem.

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“…12 Initially, the strain was cultivated on Potato Dextrose Agar (PDA) medium, maintaining controlled conditions (temperature 28 °C with a relative humidity of 60%) for five days until sporulation occurred. 13 Subsequently, spores were harvested using a 0.1% Tween 20 solution, and their concentration was quantified at 2 × 10 6 spores per mL using a Shimadzu UV-Vis spectrophotometer, measuring optical density (OD) at a wavelength of 605 nm. 14 Under optimised conditions (temperature 28 °C with a relative humidity of 60%), sugar beet pulp and wheat bran substrates were used for solid-state fermentation for 96 h. The fermentation was finished by extracting enzymes from the fermentation media using 25 mM acetate buffer at pH 4.5.…”

Section: Methodsmentioning

confidence: 99%

Improvement of fruit juice quality: novel endo-polygalacturonase II from Aspergillus tubingensis FAT 43 for enhanced liquefaction, clarification, and antioxidant potential

Pavlović,

Margetić,

Leonardi

et al. 2024

Food Funct.

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“…The TLC plates were sprayed with an ethanolic solution containing 5 g L −1 α‐naphthol and 1 mol L −1 H2SO4, then heated for 5 min at 150 °C to detect the presence of carbohydrates. (Stojanović et al ., 2022).…”

Section: Methodsmentioning

confidence: 99%

“…The ORAC assay was conducted using a 96‐well plate and an automated plate reader (Appliscan, ThermoScientific), following the previously described method (Stojanović et al ., 2022). The reaction mixtures in each well consisted of the sample, blank (buffer), or a Trolox standard solution (25 μL), along with 4 nmol L −1 fluorescein in phosphate buffer (150 μL) as the substrate.…”

Section: Methodsmentioning

confidence: 99%

Improvement of nutritional and bioactive properties of barley β‐glucan‐based food products using Bacillus subtilis 168 endo‐β‐1,3‐1,4‐glucanase

Kojić

Margetić

Ristović

et al. 2023

Int J of Food Sci Tech

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SummaryThe combination of β‐oligosaccharides from enzymatically‐hydrolyzed barley β‐glucan has attracted interest recently due to its positive effects on human health. This study aimed to assess the impact of the endo‐β‐1,3‐1,4‐glucanase enzyme from Bacillus subtilis 168 on improving the nutritional and bioactive properties of barley β‐glucan. A new procedure for the isolation of β‐glucan was developed, at a lower temperature (45°C), enabling purity from starch contamination, without affecting the yield (6 g β‐glucan from 100 g of barley flour). The endo‐β‐1,3‐1,4‐glucanase is cloned into E. coli pQE_Ek enables the high production and purification (82% yield, 1.8 mg mL‐1 and 440 U mg‐1) of an enzyme identical to the natural one (25.5 kDa). The enzymatic reaction showed high efficiency of β‐glucan degradation by recombinant enzyme, giving a mixture of products (of which 3‐O‐β‐cellobiosyl‐D‐glucose and 3‐O‐β‐cellotriosyl‐D‐glucose are the most abundant), the reduction of viscosity (17%) and increase in antioxidant capacities by 15.2%, 30.9% and 44.0% assessed by ABTS, DPPH and ORAC, respectively. These results indicate the possible application of endo‐β‐1,3‐1,4‐glucanase enzyme in improving the properties of barley β‐glucan used as functional foods.

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Aspergillus welwitschiae inulinase enzyme cocktails obtained on agro-material inducers for the purpose of fructooligosaccharides production

Cited by 7 publications

References 56 publications

Sensomics-Assisted Characterization of Fungal-Flowery Aroma Components in Fermented Tea Using Eurotium cristatum

Sensomics-Assisted Characterization of Fungal-Flowery Aroma Components in Fermented Tea Using Eurotium cristatum

Improvement of fruit juice quality: novel endo-polygalacturonase II from Aspergillus tubingensis FAT 43 for enhanced liquefaction, clarification, and antioxidant potential

Improvement of nutritional and bioactive properties of barley β‐glucan‐based food products using Bacillus subtilis 168 endo‐β‐1,3‐1,4‐glucanase

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