The king of spices: On pepper's pungent pleasure

Spence, Charles

doi:10.1016/j.ijgfs.2024.100900

Cited by 3 publications

(2 citation statements)

References 110 publications

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“…The increased abundance of l-arabinose and xylobiose indicated hemicellulose decomposition. As shown in Figure 5B, polygalacturonase was capable of recognizing and cleaving the α- (1)(2)(3)(4) glycosidic bonds between the polygalacturonic acid units within the pectin molecule, thereby degrading the main structure of pectin. Particularly, the changes in pectin metabolic products, including the rise in galacturonic acid and monosaccharides like glucose and xylose, further attest to the extent of pectin degradation [32].…”

Section: Metabolite Changes During the Degradation Of Plant Cell Wallsmentioning

confidence: 99%

“…White pepper is not only used in cooking but also for medicinal purposes [ 2 ]. Its mild, spicy taste makes it a popular choice for enhancing the flavor of dishes [ 3 ]. Moreover, pepper has been reported to offer numerous health benefits, including promoting digestion, anti-inflammatory effects, and antioxidant properties, thereby holding high commercial value [ 4 ].…”

Section: Introductionmentioning

confidence: 99%

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Insights into the Correlation between Microbial Community Succession and Pericarp Degradation during Pepper (Piper nigrum L.) Peeling Process via Retting

Fu,

Chen,

Wang

et al. 2024

Foods

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White pepper, used both as a seasoning in people’s daily diets and as a medicinal herb, is typically produced by removing the pericarp of green pepper through the retting process. However, the mechanism of the retting process for peeling remains unclear. Therefore, this study aimed to investigate the changes in physicochemical factors, microbial community succession effects, and metabolites of the pepper pericarp during the pepper peeling process. The findings indicated that pre-treatment involving physical friction before the retting process effectively reduced the production time of white pepper. During the retting process, the pectinase activity increased, leading to a decrease in the pectin content in the pepper pericarp. There was a significant correlation observed between the changes in pH, pectin content, and peeling rate and the Shannon diversity index of bacteria and fungi. Prevotella, Lactococcus, and Candida were the dominant microbial genera during the retting. The functional predictions suggested that the monosaccharides degraded from the pepper pericarp could have been utilized by microbes through sugar metabolism pathways. Metabolomic analysis showed that the metabolic pathways of carbohydrates and amino acids were the main pathways altered during the pepper peeling process. The verification experiment demonstrated that the degradation of pectin into galacturonic acid by polygalacturonase was identified as the key enzyme in shortening the pepper peeling time. The structure of the pepper pericarp collapsed after losing the support of pectin, as revealed by scanning electron microscopy. These results suggest that the decomposition of the pepper pericarp was driven by key microbiota. The succession of microbial communities was influenced by the metabolites of the pepper pericarp during retting. These findings provide new insights into the retting process and serve as an important reference for the industrial production of white pepper.

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Section: Metabolite Changes During the Degradation Of Plant Cell Wallsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Insights into the Correlation between Microbial Community Succession and Pericarp Degradation during Pepper (Piper nigrum L.) Peeling Process via Retting

Fu,

Chen,

Wang

et al. 2024

Foods

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Effects of dielectric barrier discharge plasma on Bacillus cereus spores inactivation and quality attributes of white peppers

Zhang,

Jiu,

et al. 2024

Food Measure

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Unveiling the Health-Promoting Power of Bioactive Compounds in Herbs and Spices

Spence

2024

Curr Food Sci Tech Rep

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Purpose of Review The bioactive compounds present as natural constituents in a variety of herbs and spices, as well as in various other foods, provide health benefits beyond the basic nutritional value of the ingredients themselves. This review considers the various ways in which the consumption of herbs and spices may help to promote human health. Recent Findings A growing body of research supports the view that people should be encouraged to increase their consumption of herbs and spices, given the wide range of putatively beneficial effects on people’s health that have been reported to date. Summary Many of the studies reporting health benefits associated with the bioactive compounds in herbs and spices tend to be statistically underpowered, and hence currently provide only weak support for many of the health claims that have been made/published in the literature. Furthermore, few Randomized Controlled Trials (RCTs), the gold standard for evaluating the efficacy of pharmaceuticals, have been published to date. Relevant safety concerns that have been reported are also briefly discussed. Nevertheless, taken as a whole, there would appear to be moderately strong support for the beneficial effects of various bioactive compounds in herbs and spices. Looking to the future, the potential health benefits, combined with the desirable sensory qualities of various herbs and spices, means that their increased usage in our cuisine should be encouraged. At the same time, however, it would undoubtedly also be helpful to see more RCTs assessing specific health claims associated with the consumption of (the bioactive compounds in) herbs and spices, either when taken individually or else in synergistic combination.

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The king of spices: On pepper's pungent pleasure

Cited by 3 publications

References 110 publications

Insights into the Correlation between Microbial Community Succession and Pericarp Degradation during Pepper (Piper nigrum L.) Peeling Process via Retting

Insights into the Correlation between Microbial Community Succession and Pericarp Degradation during Pepper (Piper nigrum L.) Peeling Process via Retting

Effects of dielectric barrier discharge plasma on Bacillus cereus spores inactivation and quality attributes of white peppers

Unveiling the Health-Promoting Power of Bioactive Compounds in Herbs and Spices

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