Prevention of Enzymatic Browning by Natural Extracts and Genome-Editing: A Review on Recent Progress

Hamdan, Norfadilah; Lee, Chia Hau; Wong, Syieluing; Fauzi, Che Ellysa Nurshafika Che Ahmad; Zamri, Nur Mirza Aqilah; Lee, Ting Hun

doi:10.3390/molecules27031101

Cited by 63 publications

(28 citation statements)

References 149 publications

(252 reference statements)

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“…Food manufacturers use food-grade antioxidants to prevent lipid components and quality deterioration while maintaining nutritional value. There is always a desire to replace synthetic compounds (e.g., butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), propyl gallate (PG), and tert-butylhydroquinone (TBHQ)) by those that naturally inhibit oxidation [ 6 ].…”

Section: Introductionmentioning

confidence: 99%

Sugarcane Straw Polyphenols as Potential Food and Nutraceutical Ingredient

Oliveira¹,

Carvalho²,

Oliveira³

et al. 2022

Foods

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The sugarcane processing industry generates a large amount of straw, which has a negative environmental impact, and high costs are associated with their elimination, wasting their potential bioactive value attributed to their richness in polyphenols. In this study, an ethanolic extract produced from sugarcane straw was screened for its phenolic compounds content, and the potential use of this extract in the development of a food ingredient was further evaluated. Fifty different secondary metabolites belonging to the hydroxybenzoic acids, hydroxycinnamic acids, and flavonoids were identified by liquid chromatography–electrospray ionization–ultrahigh-resolution—quadrupole time of flight–mass spectrometry (LC-ESI-UHR-QqTOF-MS). The predominant phenolic compounds found were 4-hydroxybenzaldehyde, chlorogenic acid, and 5-O-feruloylquinic acid. The obtained extracts showed strong potential as food preservatives by exhibiting (a) antioxidant activity using both 2.2′-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid) diammonium salt radical cation (ABTS) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) methods; and (b) antimicrobial capacity, with a minimum inhibitory concentration of 50 mg/mL for Staphylococcus aureus, 74% inhibition for Bacillus cereus, and 44% for Salmonella enterica; and (c) the capacity to inhibit a food browning enzyme, tyrosinase (28–73% for 1–8 mg/ mL). Moreover, the extracts showed antidiabetic potential by inhibiting the enzymes α-glucosidase (15–38% for 1.25–5.00 mg/mL) and dipeptidyl peptidase-IV (DPP-IV) (62–114% for 0.31–5.00 mg/mL). The extract (0.625 mg/mL) also exhibited the capacity to reduce proinflammatory mediators (i.e., interleukins 6 and 8, and tumor necrosis factor alpha) when Caco-2 cells were stimulated with interleukin 1 beta. Thus, sugarcane straw extract, which is rich in phenolic compounds, showed high potential to be used in the development of food-preservative ingredients owing to its antioxidant and antimicrobial potential, and to be explored as a food supplement in diabetes prevention and as coadjuvant to reduce intestinal inflammation by reducing proinflammatory mediators.

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Section: Introductionmentioning

confidence: 99%

Sugarcane Straw Polyphenols as Potential Food and Nutraceutical Ingredient

Oliveira¹,

Carvalho²,

Oliveira³

et al. 2022

Foods

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“…Leaf extracts of N. benthamiana usually turn brown quickly during labeling ( Figure 4B ) in contrast to Arabidopsis leaf extracts. Browning is presumably caused by the oxidation of polyphenols by polyphenol oxidase (PPO) activity, which is frequently observed in plant extracts (Hamdan et al, 2022). Oxidation also results in crosslinking of proteins, which severely hampers their separation on protein gels, consistent with a strongly reduced RbcL signal from the Coomassie-stained gel ( Figure 4A ).…”

Section: Resultsmentioning

confidence: 99%

Glutathione transferase photoaffinity labeling demonstrates GST activation by safeners and NPR1-independent activation by BTH

Farre

Brown

Koning

et al. 2023

Preprint

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Glutathione transferases (GSTs) represent a large and diverse enzyme family involved in detoxification of small molecules by glutathione conjugation in crops, weeds and model plants. Here, we introduce an easy and quick assay for photoaffinity labeling of GSTs to study global GST activation in various plant species. The small molecule probe contains glutathione, a photoreactive group, and a minitag for coupling to reporter tags via click chemistry. Under UV irradiation, this probe quickly and robustly labels GSTs in crude protein extracts. Enrichment and MS analysis of labeled proteins from Arabidopsis identified ten GSTs from the Phi(F) and Tau(U) classes. Photoaffinity labeling of GSTs demonstrated GST activation in wheat seedlings upon treatment with safeners, and in Arabidopsis leaves upon infection with avirulent bacteria. Photoaffinity labeling and proteomics identified six Phi- and Tau-class GSTs that are induced upon treatment with salicylic acid (SA) analog benzothiadiazole (BTH) and these were tested for enhancing immunity in disease assays. Our data confirm that BTH-induced GST activation is independent of NPR1, the master regulator of SA signaling.

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“…To benefit from fresh fruits and vegetables in a time-convenient manner, the food industry has launched the concept of “fresh-cut food”, which implies that fruits or vegetables were physically altered but remained fresh. In addition to the health benefits, fresh-cut food is appealing (fresh-like appearance, taste, and flavor) and ready-to-eat [ 101 ]. Among the advantages of this segment of products, there is the fact that they require less time to be prepared and consumed.…”

Section: Applicability Of Essential Oils In Food Productsmentioning

confidence: 99%

An Update on Effectiveness and Practicability of Plant Essential Oils in the Food Industry

Salanță

Cropotova

2022

Plants

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Consumer awareness and demands for quality eco-friendly food products have made scientists determined to concentrate their attention on sustainable advancements in the utilization of bioactive compounds for increasing safety and food quality. Essential oils (EOs) are extracted from plants and exhibit antimicrobial (antibacterial and antifungal) activity; thus, they are used in food products to prolong the shelf-life of foods by limiting the growth or survival of microorganisms. In vitro studies have shown that EOs are effective against foodborne bacteria, such as Escherichia coli, Listeria monocytogenes, Salmonella spp., and Staphylococcus aureus. The growing interest in essential oils and their constituents as alternatives to synthetic preservatives has been extensively exploited in recent years, along with techniques to facilitate the implementation of their application in the food industry. This paper’s aim is to evaluate the current knowledge on the applicability of EOs in food preservation, and how this method generally affects technological properties and consumers’ perceptions. Moreover, essential aspects concerning the limitation of the available alternatives are highlighted, followed by a presentation of the most promising trends to streamline the EOs’ usability. Incorporating EOs in packaging materials is the next step for green and sustainable foodstuff production and a biodegradable method for food preservation.

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Prevention of Enzymatic Browning by Natural Extracts and Genome-Editing: A Review on Recent Progress

Cited by 63 publications

References 149 publications

Sugarcane Straw Polyphenols as Potential Food and Nutraceutical Ingredient

Sugarcane Straw Polyphenols as Potential Food and Nutraceutical Ingredient

Glutathione transferase photoaffinity labeling demonstrates GST activation by safeners and NPR1-independent activation by BTH

An Update on Effectiveness and Practicability of Plant Essential Oils in the Food Industry

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