Journal of Food Measurement and Characterization
·
2024
·Vol. 18
·期 5
·3868-3880
·
IF 2.9
Mayire Abulitifu,Wei Qin,Wang Yingbo,Bai Xi
The citronellol-rich Origanum vulgare essential oil (OEO), which exhibits excellent antioxidant and antimicrobial activities, has limited use in food packaging owing to its high volatility and instability. This problem can be solved using electrospinning. In this study, OEO was incorporated into the zein matrix via emulsion electrospinning. OEO was obtained by hydro-distillation; gas chromatography–mass spectrometry analysis revealed that citronellol (44.34%) was a predominant compound in OEO. Scanning electron microscopy images demonstrated that the fibers had a bead-free and uniform structure with a diameter ranging from 215 ± 36 to 260 ± 72 nm. The X-ray diffractograms indicate the amorphous structure of the zein fibers. Fourier transform infrared absorption spectroscopy revealed an interaction between OEO and zein. The addition of OEO to the zein nanofibers affected its secondary structure. Thermogravimetric analysis showed that the OEO-loaded (OEO/zein) nanofibers exhibited high thermostability and that the water contact angle was enhanced. The encapsulation efficiency and loading capacity were in the range of 71.56–85.8% and 8.88–40.93%, respectively. The antioxidant activity of the OEO/zein nanofibers ranged from 45.40% to 71.50%. The OEO/zein fibers displayed antimicrobial activity against Staphylococcus aureus and Escherichia coli . In conclusion, OEO/zein nanofibers are promising alternatives for active food packaging.
研究领域:
食品科学
·
材料科学
✓ 已验证
产品关联
DOI
高影响因子
CHEMISTRY-A EUROPEAN JOURNAL
·
2023
·Vol. 30
·期 10
·e202302936
·
IF 4.3
Feiyan Yuan,Jing Ding,Yiyang Sun,Jianhua Liang,Yunzi Luo,Yang Yu
Graphical The carbene transfer reaction was realized in the biosynthetic pathway. Using L-limonene as the precursor, L-carveol was biotransformed by P411-PFA to generate unnatural terpenoid derivatives with trifluoromethyl group. Protein engineering of cytochrome P450s has enabled these biocatalysts to promote a variety of abiotic reactions beyond nature‘s repertoire. Integrating such non-natural transformations with microbial biosynthetic pathways could allow sustainable enzymatic production of modified natural product derivatives. In particular, trifluoromethylation is a highly desirable modification in pharmaceutical research due to the positive effects of the trifluoromethyl group on drug potency, bioavailability, and metabolic stability. This study demonstrates the biosynthesis of non-natural trifluoromethyl-substituted cyclopropane derivatives of natural monoterpene scaffolds using an engineered cytochrome P450 variant, P411-PFA. P411-PFA successfully catalyzed the transfer of a trifluoromethyl carbene from 2-diazo-1,1,1-trifluoroethane to the terminal alkenes of several monoterpenes, including L-carveol, carvone, perilla alcohol, and perillartine, to generate the corresponding trifluoromethylated cyclopropane products. Furthermore, integration of this abiotic cyclopropanation reaction with a reconstructed metabolic pathway for L-carveol production in Escherichia coli enabled one-step biosynthesis of a trifluoromethylated L-carveol derivative from limonene precursor. Overall, amalgamating synthetic enzymatic chemistry with established metabolic pathways represents a promising approach to sustainably produce bioactive natural product analogs.
研究领域:
生物化学
·
合成生物学
·
药物化学
✓ 已验证
DOI
PubMed
高影响因子
Molecular Catalysis
·
2024
·
IF 3.9
Zehao Li,Wanying Wang,Guoguo Wang,Yingjie Feng,Yan Chen,Zhijian Li,Lulu Zhang,Jinchu Yang
Carvone has been widely used in pharmaceutical, food, cosmetic, and chemical industries due to its pleasant odor with high economic value and pharmacological activities. Carveol dehydrogenase is an enzyme that catalyzes the oxidation of carveol into carvone in the presence of NAD(P) + . In this study, two dehydrogenase genes from Klebsiella sp. O852 ( KlebADH1 and KlebADH2 ) were cloned and expressed in Escherichia coli BL21(DE3), and the purified enzymes were characterized for their biocatalytic properties. KlebADH1 and KlebADH2 displayed optimal catalytic activity at 40 °C and 30 °C, respectively, at pH 9. In addition to carveol, KlebADH1 had the potential to catalyze the oxidation of perillyl alcohol, nerol and geraniol, while borneol and geraniol could serve as potential substrates for KlebADH2. The substrate kinetic parameters of enzymes were performed by changing the concentration of carveol, and the results indicated that KlebADH2 exhibited a high affinity for carveol. Additionally, KlebADH1 and KlebADH2 were confirmed to possess carveol dehydrogenase activity through a double-enzyme-coupled (DEC) biotransformation system. The investigation of the biocatalytic properties of KlebADH1 and KlebADH2 laid a solid foundation for further study of carvone sustainable synthesis.
研究领域:
生物技术
·
酶学
·
化学工程
·
药学
✓ 已验证
产品关联
DOI
高影响因子
INTERNATIONAL JOURNAL OF FOOD PROPERTIES
·
2023
·
IF 2.9
Zhong-Rong Jiang,Ting Zhang,Ling-Bo Ji,Lei Wu,Hong-Hui Dong,Guo-Liang Zhao,Hong-Qian Shentu,Bao-Jiang He,Tian-Xiao Li
This study was aiming at the differences in the aroma, flavor compounds, and bioactivities of essential oil of Coreopsis tinctoria flower (CTFEO) and essential oil of Chrysanthemum morifolium flower (CMFEO). Both essential oils were extracted by steam distillation. Their flavor compositions were determined by GC-MS and the antioxidant, antibacterial, and anti-inflammatory activities were also evaluated. It was found that CTFEO possessed a special medicinal herb odor, which was obviously stronger than those of CMFEO. A preferred condition for steam distillation was flower powder–water ratio of 7.5:100 and extraction for more than 3.0 h. Interestingly, the main flavor compounds of CTFEO were determined as D-limonene (34.54%), cis-carveol (5.49%), trans-α-bergamotene (4.44%), and α-pinene (3.90%), which were quite different from those of CMFEO. CTFEO showed better antioxidant activities with IC50 value of 121.4 ± 9.8 μg/mL than those of CMFEO. It also exhibited stronger antibacterial effects than those of CMFEO, with minimal inhibitory concentrations (MICs) ranging from 0.183 to 1.412 mg/mL against six strains of bacteria. Moreover, CTFEO was also found to exhibit strong anti-inflammatory effects that reduced the LPS-induced RAW 264.7 cell mRNA expression of the cytokines IL-1β, IL-6, and TNF-α at a concentration of 10.0 μg/mL. All these results suggest that the aroma, flavor compounds, and bioactivities of the two essential oils were quite different and they could be used as tea, drink, and food additive in the food industry for further development.
研究领域:
植物学
·
药理学
·
食品科学
✓ 已验证
产品关联
DOI
高影响因子
INTERNATIONAL JOURNAL OF FOOD PROPERTIES
·
2025
·
IF 3.9
Zhen Liu,Peidi Yang,Yang Zhao,Furong Qu,Yang Cheng
We performed volatile and nonvolatile metabolome analysis of Zhuyeqi (Z) and Baihaozao (B) dark teas during three stages of tea processing: (1) after withering and kneading (S), (2) after pile-fermenting (M), and (3) during drying and second kneading (Z). Our results indicate that the Z variety was rich in glycerophospholipids, isoflavonoids, morphinans, organic oxides, organic phosphonic acids, purines, and thiadiazines. A total of 427 metabolites were differentially accumulated between Z and B during three stages of processing (S, M, and Z). These metabolites were significantly enriched in ABC transporters, flavonoid biosynthesis, tyrosine metabolism, glutamic acid, linoleic acid metabolism, etc. Epicatechin, phenylacetic acid, (-)-cis-carveol, and neochlorogenic acid had higher levels in Z. Forty-three volatile compounds were differentially accumulated in BvsZ and their accumulation levels were affected by processing. The variety Z had a higher relative percentage of alcohols, and esters. Forty-six of the 75 substances contributed to the tea aroma. ZT had compounds with higher ROAV values such as furan (caramel-like and sweet fruity), 2-pentyl- (green beans, vegetable), heptanal (citrus, fatty, and rancid), and others. In total, 113 unique flavors were associated with substances that accumulated at higher levels in ZT. Our results suggest that Z offers a better composition and flavor profile than B due to the higher quantities of several health beneficial and taste-related compounds at the same processing stages.
研究领域:
代谢组学
·
食品科学
·
植物生物化学
·
农业科学
·
分析化学
✓ 已验证
产品关联
DOI
高影响因子
危险品化学品经营许可证（带存储）