Effects of ultrasonic pre-treatment on physicochemical properties of proteins extracted from cold-pressed sesame cake

Yang, Kai; Xu, Tianrui; Fu, Yanhong; Cai, Ming; Xia, Qile; Guan, Rongfa; Zou, Xian‐Guo; Sun, Peilong

doi:10.1016/j.foodres.2020.109907

Cited by 54 publications

(24 citation statements)

References 52 publications

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“…The amino acid composition of UOP and ROP (1–4) was assessed based on a previous method ( Yang et al, 2021a ). In brief, 30 mg of each sample was put into a sealed glass tube, then 10 mL of 6 mol/L hydrochloric acid and three drops of phenol were added.…”

Section: Methodsmentioning

confidence: 99%

Effects of roasting temperature and duration on color and flavor of a sesame oligosaccharide-protein complex in a Maillard reaction model

Guo

Liu

et al. 2022

Food Chemistry: X

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Section: Methodsmentioning

confidence: 99%

Effects of roasting temperature and duration on color and flavor of a sesame oligosaccharide-protein complex in a Maillard reaction model

Guo

Liu

et al. 2022

Food Chemistry: X

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“…Besides, the accumulation of essential amino acids is probably due to essential amino acid imbalance, which affects lifespan of insects (Grandison et al, 2009). Sesame cake was reported to contain all of the essential amino acids (Yang et al, 2021). However, the composition might not be well-balanced for BSFL, the resulting dietary restriction could be the possible reason for the long lifespan of BSFL in this study.…”

Section: Discussionmentioning

confidence: 70%

Metabolite characterisation and profiling of Hermetia illucens L. larvae at various growth stages using Sesamum indicum residues as nutrient source

Hsiao

Kuo

et al. 2022

JIFF

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The larvae of black soldier fly (Hermetia illucens L.) (BSFL) is an excellent decomposer for industrial and agricultural applications capable of converting low-value waste into nutritional biomass. Sesame residues is industrial food waste possess high protein and lipid content. To investigate the bioconversion process of BSFL, the larvae were raised on a low-bioburden diet consisting of sesame residue, and liquid chromatography-mass spectrometry (LC-MS) analysis was performed on the BSFL and faeces at various instars. The obtained metabolomes were subsequently evaluated through principal component analysis and orthogonal projection to latent structure-discriminant analysis to explore the differential components. Diacylglycerol was the main component of the sesame residues utilised by BSFL during metabolism. The phenylalanine, arginine, oleic acid and 10-hydroxy-8E-octadecenoic acid were identified as the major components in various instars of the BSFL metabolites. We thus concluded that BSFL have different nutritional compositions at different instar stages. Another compound with a molecular weight of 278.224 prevalent in both the larvae and faeces might play vital roles in BSFL development. The present study revealed a part of metabolic changes important in the BSFL lifecycle. Through this pioneering metabolomics profiles, the discovery of highly-valuable biomolecules on BSFL for food industrial application can be anticipated.

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“…To compare the microstructure of different HEPs, the apparent morphology of HEPs was observed by a scanning electron microscope (SEM) (Hitachi SU8010, Hitachi Ltd., Japan). In the SEM analysis, a certain amount of dry sample powder was put on the sample plate to spray gold with a vacuum plating apparatus and was observed in a vacuum environment ( 25 ).…”

Section: Methodsmentioning

confidence: 99%

Digestive Characteristics of Hericium erinaceus Polysaccharides and Their Positive Effects on Fecal Microbiota of Male and Female Volunteers During in vitro Fermentation

Tian

Geng

et al. 2022

Front. Nutr.

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Hericium erinaceus polysaccharides (HEPs) have attracted widespread attention in regulating gut microbiota (GM). To investigate digestibility and fermentation of HEPs and their effects on GM composition, three polysaccharide fractions, namely, HEP-30, HEP-50, and HEP-70, were fractionally precipitated with 30%, 50%, and 70% ethanol concentrations (v/v) from hot water-soluble extracts of Hericium erinaceus, respectively. Three kinds of prepared HEPs were structurally characterized and simulated gastrointestinal digestion, and their effects on human fecal microbiota fermentations of male and female and short-chain fatty acid (SCFA) production in vitro were clarified. Under digestive conditions simulating saliva, stomach, and small intestine, HEPs were not significantly influenced and safely reached the distal intestine. After 24 h of in vitro fermentation, the content of SCFAs was significantly enhanced (p < 0.05), and the retention rates of total and reducing sugars and pH value were significantly decreased (p < 0.05). Thus, HEPs could be utilized by GM, especially HEP-50, and enhanced the relative abundance of SCFA-producing bacteria, e.g., Bifidobacterium, Faecalibacterium, Blautia, Butyricicoccus, and Lactobacillus. Furthermore, HEPs reduced the relative abundances of opportunistic pathogenic bacteria, e.g., Escherichia-Shigella, Klebsiella, and Enterobacter. This study suggests that gradual ethanol precipitation is available for the preparation of polysaccharides from Hericium erinaceus, and the extracted polysaccharide could be developed as functional foods with great development value.

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Effects of ultrasonic pre-treatment on physicochemical properties of proteins extracted from cold-pressed sesame cake

Cited by 54 publications

References 52 publications

Effects of roasting temperature and duration on color and flavor of a sesame oligosaccharide-protein complex in a Maillard reaction model

Effects of roasting temperature and duration on color and flavor of a sesame oligosaccharide-protein complex in a Maillard reaction model

Metabolite characterisation and profiling of Hermetia illucens L. larvae at various growth stages using Sesamum indicum residues as nutrient source

Digestive Characteristics of Hericium erinaceus Polysaccharides and Their Positive Effects on Fecal Microbiota of Male and Female Volunteers During in vitro Fermentation

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