Effects of high hydrostatic pressure on distribution dynamics of free amino acids in water soaked brown rice grain

Shigematsu, Toru; Hayashi, Mayumi; Nakajima, Kanako; Uno, Yoshiyuki; Sakano, A; Murakami, Mina; Narahara, Yuka; Ueno, S.; Fujii, Tomoyuki

doi:10.1088/1742-6596/215/1/012171

Cited by 22 publications

(20 citation statements)

References 9 publications

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“…Proteolysis led to increased amino acid concentration, while amino acid metabolism decreased concentration of certain amino acids (Ueno et al, 2009). Our results also confirmed that some amino acids of high concentrations were released from degraded proteins due to HPP improved proteolysis (Shigematsu et al, 2010). Ueno et al (2009) also found that HPP at 200 MPa (10 min, 20°C) caused an increase in free amino acids in water soaked or Glu-soaked soybean during storage.…”

Section: Changes Of Free Amino Acids In Squidssupporting

confidence: 75%

“…The samples treated at 600 MPa showed the lowest levels of leucine and phenylalanine, and no significant influences on leucine or phenylalanine contents were identified after treatment at 200 and 400 MPa. In general, FAAs were produced from proteolysis or certain amino acid metabolic pathways (Shigematsu et al, 2010). Proteolysis led to increased amino acid concentration, while amino acid metabolism decreased concentration of certain amino acids (Ueno et al, 2009).…”

Section: Changes Of Free Amino Acids In Squidsmentioning

confidence: 99%

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Impact of high hydrostatic pressure on non-volatile and volatile compounds of squid muscles

et al. 2016

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Section: Changes Of Free Amino Acids In Squidssupporting

confidence: 75%

Section: Changes Of Free Amino Acids In Squidsmentioning

confidence: 99%

Impact of high hydrostatic pressure on non-volatile and volatile compounds of squid muscles

et al. 2016

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“…Among the three treatments, HHP resulted in the highest levels of alanine and histidine, as well as the lowest contents of threonine, serine, and glycine. The decrease in threonine contents of HHP-treated samples might be due to the conversion of this amino acid to other compounds, which led to rupture of disulfide bond and liberation of a sulfide ion and free sulfur induce by HHP (Shigematsu et al 2010). MWtreated samples had the highest contents of serine, proline, leucine, and phenylalanine; the smallest contents of aspartic acid, proline, alanine, valine, isoleucine, and lysine were found in the BL-treated samples.…”

Section: Changes In Amino Acids and Protein Digestibilitymentioning

confidence: 97%

“…HHP-treated buckwheat showed the highest concentrations of valine, alanine, histidine, and arginine, followed by the MW-treated samples and BLtreated samples. High levels of these amino acids in HHPtreated samples indicated that HHP might change proteolysis, as well as convert other compounds into these amino acids (Shigematsu et al 2010). In addition, oxidation in some sensitive amino acids, such as histidine, could contribute to its reduction in MW and BL samples.…”

Section: Changes In Amino Acids and Protein Digestibilitymentioning

confidence: 99%

“…Unfortunately, knowledge is lacking concerning variations of the antinutritional factors, protein quality, and microstructure of the buckwheat during MW processing. High hydrostatic pressure (HHP), an emerging nonthermal processing technology, produces high-quality and safe food with a longer shelf life (Deng et al 2013;Deng et al 2014;LinsbergerMartin et al 2013;Shigematsu et al 2010). This treatment could be a valuable alternative to thermal treatments in food processing, such as for inactivating enzymes, killing microbes, improving protein quality, and retaining flavors, vitamins, and colors (LinsbergerMartin et al 2013;Liu et al 2008;Van Der Ven et al 2005;Voigt et al 2010).…”

Section: Introductionmentioning

confidence: 99%

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Influences of High Hydrostatic Pressure, Microwave Heating, and Boiling on Chemical Compositions, Antinutritional Factors, Fatty Acids, In Vitro Protein Digestibility, and Microstructure of Buckwheat

Deng

Qiu

Zhao

et al. 2015

Food Bioprocess Technol

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The influences of high hydrostatic pressure (HHP), microwave heating (MW), and boiling (BL) on the chemical compositions, phytic acid, tannin, saponin, trypsin inhibitor activity, protein digestibility, and microstructure of buckwheat grains were investigated. All three processes decreased the starch, protein, fat, and ash contents. HHP and MW reduced the total flavonoids by 19 %, lower than that in the BL samples (38 %). HHP lowered the ω-6/ω-3 ratio by 6.4 %, while MW and BL increased the ω-6/ω-3 ratio by 4.9 and 2.6 %, respectively. MW reduced essential amino acids and total amino by 3.1 and 4.8 %, respectively, but the reductions were lower than in other treated samples. Phytic acid was lowered by 45.5 % in HHP samples, by 33.4 % in MW samples, and by 62.7 % in BL samples. Trypsin inhibitor activity decreased by 63 % in BL samples and by 13 % in other treated samples. BL induced the highest losses of tannin (35.7 %) and saponin (27.6 %), followed by MW treatment (27.5 and 20.1 %) and HHP treatment (19.9 and 14.6 %). The protein digestibility increased by 0.8, 3.6, and 6.5 % under HHP, MW, and BL conditions, respectively. Taken together, three treatments offered varying degrees of decreases in the antinutritional factors and increases in in vitro protein digestibility, as well as retention of nutritional components of the buckwheat. Therefore, it might be suggested that special care should be taken when selecting a processing method for the development of health-promoting buckwheat products.

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Effect of high hydrostatic pressure on aroma components, amino acids, and fatty acids of Hami melon (Cucumis melo L. var. reticulatus naud.) juice

Pei

et al. 2020

Food Science & Nutrition

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The changes and relationships between the volatile compounds and fatty acids, and between volatile compounds and free amino acids were analyzed after they were handled by 400 and 500 MPa (45°C/10 min) high hydrostatic pressure (HHP). The volatile components of 31, 30, and 32 were detected in the untreated, 400, and 500 MPa samples, respectively. Unlike the ketones and acids, the three contents, including ester (59.59%–71.34%), alcohol (5.95%–7.56%), and aldehyde (0.36%–1.25%), were greatly changed. While HHP treatment exerted a few effects on the contents of 12 kinds of fatty acids. With the increase in pressure, the contents of palmitic acid, linolenic acid, and α‐linolenic acid were remarkably reduced. The correlations between flavor compounds and amino acids, and between flavor compounds and fatty acids were studied by Pearson's correlation analysis and visualized with using the corrplot package in R software. The analysis showed that the amino acids were positively correlated with (E)‐6‐nonenal, (2E,6Z)‐nona‐2,6‐dienal and (Z)‐6‐nonen‐1‐ol, while they were negatively correlated with nonanal, (Z)‐3‐hexen‐1‐ol and ethyl caproate. Besides, the fatty acids were positively correlated with the esters of 2,3‐butanediol diacetate and 2‐methyl propyl acetate, while they were negatively correlated with (E)‐2‐octenal and (Z)‐6‐nonen‐1‐ol.

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Effects of high hydrostatic pressure on distribution dynamics of free amino acids in water soaked brown rice grain

Cited by 22 publications

References 9 publications

Impact of high hydrostatic pressure on non-volatile and volatile compounds of squid muscles

Impact of high hydrostatic pressure on non-volatile and volatile compounds of squid muscles

Influences of High Hydrostatic Pressure, Microwave Heating, and Boiling on Chemical Compositions, Antinutritional Factors, Fatty Acids, In Vitro Protein Digestibility, and Microstructure of Buckwheat

Effect of high hydrostatic pressure on aroma components, amino acids, and fatty acids of Hami melon (Cucumis melo L. var. reticulatus naud.) juice

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