首页 » 文章 » 文章详细信息
Food Science & Nutrition Volume 7 ,Issue 4 ,2019-03-06
The development of low‐calorie sugar and functional jujube food using biological transformation and fermentation coupling technology
ORIGINAL RESEARCH
Yan Men 1 Ping Zhu 1 Yueming Zhu 1 Yan Zeng 1 Jiangang Yang 1 Yuanxia Sun 1
Show affiliations
DOI:10.1002/fsn3.963
Received 2018-07-12, accepted for publication 2019-01-21, Published 2019-01-21
PDF
摘要

Abstract Jujube juice has been used as ingredient in a range of foods and dietary supplements. In this study, an enzyme transformation and fermentation coupling technology was applied to increase the nutritional value of concentrated/extracted Jinsi jujube juice. Two enzymes, D‐glucose isomerase (GI) and D‐allulose 3‐epimerase (DAE), were employed to convert the glucose and fructose to a low‐calorie sweeter D‐allulose with a concentration of 110 g/L in jujube juice. Furthermore, the mixed cultures of Pediococcus pentosaceus PC‐5 and Lactobacillus plantarum M were employed to increase the content of nutrition components related to bioactivities and flavor volatiles in jujube juice. Accordingly, this fermentation accumulated 100 mg/L gamma‐aminobutyric acid (GABA), which has neurotransmission, hypotension, diuretic, and tranquilizer effects, and increased the content of branched‐chain amino acids (BCAAs) and many free amino acids (Asp, Glu, Gly, and Ala) at different level. The fermentation not only maintained the concentration of native functional components such as cyclic adenosine monophosphate (cAMP) and minerals, but also increased the content of iron (Fe2+) and zinc (Zn2+), which have blood and eyesight tonic function. The value‐added jujube juice might serve as a low‐calorie and probiotic functional beverage and show high application potential in food industry.

关键词

probiotic fermentation;lactic acid bacteria;jujube juice;enzyme transformation;D‐allulose

授权许可

© 2019 Published by Wiley Periodicals, Inc.

图表
通讯作者

Jiangang Yang.National Engineering Laboratory for Industrial Enzymes, Tianjin Institute of Industrial Biotechnology, Chinese Academy of Sciences, Tianjin, China.yang_jg1@tib.cas.cn

推荐引用方式

Yan Men,Ping Zhu,Yueming Zhu,Yan Zeng,Jiangang Yang,Yuanxia Sun. The development of low‐calorie sugar and functional jujube food using biological transformation and fermentation coupling technology. Food Science & Nutrition ,Vol.7, Issue 4(2019)

您觉得这篇文章对您有帮助吗?
分享和收藏
0

是否收藏?

参考文献
[1] Bocarsly, M. E., Powell, E. S., Avena, N. M., & Hoebel, B. G. (2010). High‐fructose corn syrup causes characteristics of obesity in rats: Increased body weight, body fat and triglyceride levels. Pharmacology, Biochemistry and Behavior, 97, 101–106. https://doi.org/10.1016/j.pbb.2010.02.012
[2] Matias, A., Nunes, S. L., Poejo, J., Mecha, E., Serra, A. T., Madeira, P. J., … Duarte, C. M. (2014). Antioxidant and antiinflammatory activity of a flavonoid‐rich concentrate recovered from Opuntia ficus indica juice. Food and Function, 5, 3269–3280. https://doi.org/10.1039/C4FO00071D
[3] Hossain, M. A., Yamaguchi, F., Matsunaga, T., Hirata, Y., Kamitori, K., Dong, Y., … Masaaki, T. (2012). Rare sugar D‐psicose protects pancreas β‐islets and thus improves insulin resistance in OLETF rats. Biochemical and Biophysical Research Communications, 425, 717–723. https://doi.org/10.1016/j.bbrc.2012.07.135
[4] Hossain, A., Yamaguchi, F., Hirose, K., Matsunaga, T., Sui, L., Hirata, Y., … Masaaki, T. (2015). Rare sugar D‐psicose prevents progression and development of diabetes in T2DM model Otsuka Long‐Evans Tokushima Fatty rats. Drug Design Development and Therapy, 9, 525–535. https://doi.org/10.2147/DDDT
[5] Bruce, H., Grahn, D. V. M., Phyllis, G., Katherine, T., & Zhen, Z. (2015). Zinc and the eye. Journal of the American College of Nutrition, 20, 106–118.
[6] Huang, Y. L., Yen, G. C., Sheu, F., & Chau, C. F. (2008). Effects of water‐soluble carbohydrate concentrate from Chinese jujube on different intestinal and fecal indices. Journal of Agricultural and Food Chemistry, 56, 1734–1739. https://doi.org/10.1021/jf072664z
[7] Matsuo, T., Baba, Y., Hashiguchi, M., Takeshita, K., Izumori, K., & Suzuki, H. (2001). Dietary D‐psicose, a C‐3 epimer of D‐fructose, suppresses the activity of hepatic lipogenic enzymes in rats. Asia Pacific Journal of Clinical Nutrition, 10, 233–237. https://doi.org/10.1046/j.1440-6047.2001.00246.x
[8] Yu, L., Jiang, B. P., Luo, D., Shen, X. C., Guo, S., Duan, J. A., & Tang, Y. P. (2012). Bioactive components in the fruits of Ziziphus jujuba Mill. against the inflammatory irritant action of Euphorbia plants. Phytomedicine, 19, 239–244. https://doi.org/10.1016/j.phymed.2011.09.071
[9] Matsuo, T., & Izumori, K. (2009). D‐Psicose inhibits intestinal alpha‐glucosidase and suppresses the glycemic response after ingestion of carbohydrates in rats. Journal of Clinical Biochemistry and Nutrition, 45, 202–206. https://doi.org/10.3164/jcbn.09-36
[10] Okada, T., Sugishita, T., Murakami, T., Murai, H., Saikusa, T., Horino, T., … Takahashi, T. (2000). Effect of the defatted rice germ enriched with GABA for sleeplessness, depression, autonomic disorder by oral administration. Journal of the Japanese Society for Food Science and Technology, 47, 596–603. https://doi.org/10.3136/nskkk.47.596
[11] Yoo, K.‐Y., Li, H., Hwang, I. K., Choi, J. H., Lee, C. H., Kwon, D. Y., … Won, M. H. (2010). Zizyphus attenuates ischemic damage in the Gerbil hippocampus via its antioxidant effect. Journal of Medicinal Food, 13, 557–563. https://doi.org/10.1089/jmf.2009.1254
[12] Wong, C. G., Bottiglieri, T., & Snead, O. C. (2003). GABA, gamma‐hydroxybutyric acid, and neurological disease. Annals of Neurology, 54, S3–S12. https://doi.org/10.1002/(ISSN)1531-8249
[13] Men, Y., Zhu, Y., Zeng, Y., Izumori, K., Sun, Y., & Ma, Y. (2014). Co‐expression of d‐glucose isomerase and d‐psicose 3‐epimerase: Development of an efficient one‐step production of d‐psicose. Enzyme and Microbial Technology, 64, 1302–5. https://doi.org/10.1016/j.enzmictec.2014.06.001
[14] Plastina, P., Bonofiglio, D., Vizza, D., Fazio, A., Rovito, D., Giordano, C., … Bartolo, G. (2012). Identification of bioactive constituents of Ziziphus jujube fruit extracts exerting antiproliferative and apoptotic effects in human breast cancer cells. Journal of Ethnopharmacology, 140, 325–332. https://doi.org/10.1016/j.jep.2012.01.022
[15] O'Charoen, S., Hayakawa, S., & Ogawa, M. (2015). Food properties of egg white protein modified by rare ketohexoses through Maillard reaction. International Journal of Food Science and Technology, 50, 194–202. https://doi.org/10.1111/ijfs.12607
[16] Zemel, M. B. (1997). Dietary pattern and hypertension: The DASH study. Nutrition Reviews, 55, 303–305.
[17] Beavo, J. A., & Brunton, L. L. (2002). Cyclic nucleotide research ‐ still expanding after half a century. Nature Reviews Molecular Cell Biology, 3, 710–718. https://doi.org/10.1038/nrm911
[18] Kang, T. S., Woo, K. S., Lee, J. S., & Jeong, H. S. (2006). Fermentation characteristics of wine using fresh jujube. Food Engineering Progress, 10, 164–171.
[19] Cheung, J. K. H., Li, J., Cheung, A. W. H., Zhu, Y., Zheng, K. Y. Z., Bi, C. W. C., … Tsim, K. W. K. (2009). Cordysinocan, a polysaccharide isolated from cultured Cordyceps, activates immune responses in cultured T‐lymphocytes and macrophages: Signaling cascade and induction of cytokines. Journal of Ethnopharmacology, 124, 61–68. https://doi.org/10.1016/j.jep.2009.04.010
[20] Kim, J. Y., Lee, M. Y., Ji, G. E., Lee, Y. S., & Hwang, K. T. (2009). Production of γ‐aminobutyric acid in black raspberry juice during fermentation by Lactobacillus brevis GABA100. International Journal of Food Microbiology, 130, 12–16. https://doi.org/10.1016/j.ijfoodmicro.2008.12.028
[21] Mozhaev, V. V. (1993). Mechanism‐based strategies for protein thermostabilization. Trends in Biotechnology, 11, 88–95. https://doi.org/10.1016/0167-7799(93)90057-G
[22] Murata, A., Sekiya, K., Watanabe, Y., Yamaguchi, F., Hatano, N., Izumori, K., & Tokuda, M. (2003). A novel inhibitory effect of D‐allose on production of reactive oxygen species from neutrophils. Journal of Bioscience and Bioengineering, 96, 89–91. https://doi.org/10.1016/S1389-1723(03)90104-6
[23] Kimura, M., Hayakawa, K., & Sansawa, H. (2002). Involvement of γ‐aminobutyric acid (GABA) B receptors in the hypotensive effect of systemically administered GABA in spontaneously hypertensive rats. Japanese Journal of Pharmacology, 89, 388–394. https://doi.org/10.1254/jjp.89.388
[24] Zhang, W., Yu, S., Zhang, T., Jiang, B., & Mu, W. (2016). Recent advances in D‐allulose: Physiological functionalities, applications, and biological production. Trends in Food Science and Technology, 54, 127–137. https://doi.org/10.1016/j.tifs.2016.06.004
[25] Sun, Y., Hayakawa, S., Ogawa, M., Fukada, K., & Izumori, K. (2008). Influence of a rare sugar, D‐psicose, on the physicochemical and functional properties of an aerated food system containing egg albumen. Journal of Agricultural and Food Chemistry, 56, 4789–4796. https://doi.org/10.1021/jf800050d
[26] Zhu, Y. M., Men, Y., Bai, W., Li, X. B., Zhang, L. L., Sun, Y. X., & Izumori, K. (2012). Overexpression of D‐allulose 3‐epimerase from Ruminococcus sp. in Escherichia coli and its potential application in D‐allulose production. Biotechnology Letters, 34, 1901–1906. https://doi.org/10.1007/s10529-012-0986-4
[27] Nejati, F., Rizzello, C. G., Cagno, R. D., Sheikh‐Zeinoddin, M., Diviccaro, A., Minervini, F., & Gobbetti, M. (2013). Manufacture of a functional fermented milk enriched of Angiotensin‐I Converting Enzyme (ACE)‐inhibitory peptides and γ‐amino butyric acid (GABA). LWT‐Food Science Technology, 51, 183–189. https://doi.org/10.1016/j.lwt.2012.09.017
[28] Zeng, Y., Zhang, H., Guan, Y., Zhang, L., & Sun, Y. (2013). Comparative study on the effects of D‐psicose and D‐fructose in the Maillard reaction with beta‐lactoglobulin. Food Science and Biotechnology, 22, 341–346. https://doi.org/10.1007/s10068-013-0086-9
[29] Iwasaki, Y., Sendo, M., Dezaki, K., Hira, T., Sato, T., Nakata, M., … Toshihiko, Y. (2018). GLP‐1 release and vagal afferent activation mediate the beneficial metabolic and chronotherapeutic effects of D‐allulose. Nature Communications, 9, 113. https://doi.org/10.1038/s41467-017-02488-y
[30] Stanhope, K. L., Medici, V., Bremer, A. A., Lee, V., Lam, H. D., & Nunez, M. V. (2015). A dose‐response study of consuming high‐fructose corn syrup‐sweetened beverages on lipid/lipoprotein risk factors for cardiovascular disease in young adults. American Journal of Clinical Nutrition, 101, 1144–1154. https://doi.org/10.3945/ajcn.114.100461
[31] Siragusa, S., De Angelis, M., Di Cagno, R., Rizzello, C. G., Coda, R., & Gobbetti, M. (2007). Synthesis of γ‐aminobutyric acid by lactic acid bacteria isolated from a variety of Italian cheeses. Applied and Environmental Microbiology, 73, 7283–7290. https://doi.org/10.1128/AEM.01064-07
[32] Rodríguez, H., Landete, J. M., de las Rivas, B., & Munõz, R. (2008). Metabolism of food phenolic acids by Lactobacillus plantarum CECT 748T. Food Chemistry, 107, 1393–1398. https://doi.org/10.1016/j.foodchem.2007.09.067
[33] Chen, J., Zhu, Y., Fu, G., Song, Y., Jin, Z., Sun, Y., & Zhang, D. (2016). High‐level intra‐ and extra‐cellular production of D‐psicose 3‐epimerase via a modified xylose‐inducible expression system in Bacillus subtilis. Journal of Industrial Microbiology and Biotechnology, 43, 1577–1591. https://doi.org/10.1007/s10295-016-1819-6
[34] Cheng, D., Zhu, C., Cao, J., & Jiang, W. (2012). The protective effects of polyphenols from jujube peel (Ziziphus Jujube Mill) on isoproterenol‐induced myocardial ischemia and aluminum‐induced oxidative damage in rats. Food and Chemical Toxicology, 50, 1302–1308. https://doi.org/10.1016/j.fct.2012.01.026
[35] Kou, X., Chen, Q., Li, X., Li, M., Kan, C., Chen, B., … Xue, Z. (2015). Quantitative assessment of bioactive compounds and the antioxidant activity of 15 jujube cultivars. Food Chemistry, 173, 1037–1044. https://doi.org/10.1016/j.foodchem.2014.10.110
[36] FDA. (2011). GRAS notice inventory, GRN No. 400.
[37] Ekmekcioglu, C. (2000). Intestinal bioavailability of minerals and trace elements from milk and beverages in humans. Die Nahrung, 44, 390–397. https://doi.org/10.1002/(ISSN)1521-3803
[38] Du, L. J., Gao, Q. H., Ji, X. L., Ma, Y. J., Xu, F. Y., & Wang, M. (2013). Comparison of flavonoids, phenolic acids, and antioxidant activity of explosion‐puffed and sundried jujubes (Ziziphus jujuba Mill.). Journal of Agricultural and Food Chemistry, 61, 11840–11847. https://doi.org/10.1021/jf401744c
[39] Lee, S. M., Min, B. S., Lee, C. G., Kim, K. S., & Kho, Y. H. (2003). Cytotoxic triterpenoids from the fruits of Zizyphus jujuba. Planta Medica, 69, 1051–1054.
[40] Thomas, M., Amrein, S. B., Anja, N., Maurus, B., Melissa, F. B., Sandra, B.‐B., … Renato, A. (2003). Potential of acrylamide formation, sugars, and free asparagine in potatoes: A comparison of cultivars and farming systems. Journal of Agricultural and Food Chemistry, 51, 5556–5560.
[41] Landete, J. M., Curiel, J. A., Rodríguez, H., de las Rivas, B., & Muñoz, R. (2008). Study of the inhibitory activity of phenolic compounds found in olive products and the degradation by Lactobacillus plantarum strains. Food Chemistry, 107, 320–326. https://doi.org/10.1016/j.foodchem.2007.08.043
[42] Aoki, H., Furuya, Y., Endo, Y., & Fujimoto, K. (2003). Effect of γ‐aminobutyric acid‐enriched tempeh‐like fermented soybean (GABA‐tempeh) on the blood pressure of spontaneously hypertensive rats. Bioscience Biotechnology and Biochemistry, 67, 1806–1808. https://doi.org/10.1271/bbb.67.1806
[43] Takata, M. K., Yamaguchi, F., Nakanose, K., Watanabe, Y., Hatano, N., Tsukamoto, I., … Tokuda, M. (2005). Neuroprotective effect of D‐psicose on 6‐hydroxydopamine‐induced apoptosis in rat pheochromocytoma (PC12) cells. Journal of Bioscience and Bioengineering, 100, 511–516. https://doi.org/10.1263/jbb.100.511
[44] Tawaha, K., Alali, F. Q., Gharaibeh, M., Mohammad, M., & El‐Elimat, T. (2007). Antioxidant activity and total phenolic content of selected Jordanian plant species. Food Chemistry, 104, 1372–1378. https://doi.org/10.1016/j.foodchem.2007.01.064
[45] Fu, C. X., Xu, Y. J., Zhao, D. X., & Ma, F. S. (2006). A comparison between hairy root cultures and wild plants of Saussurea involucrata in phenylpropanoids production. Plant Cell Reports, 24, 750–754. https://doi.org/10.1007/s00299-005-0049-6
[46] Li, J. W., Fan, L. P., Ding, S. D., & Ding, X. L. (2007). Nutritional composition of five cultivars of Chinese jujube. Food Chemistry, 103, 454–460. https://doi.org/10.1016/j.foodchem.2006.08.016
[47] Hayakaw, K., Kimura, M., Kasaha, K., Matsumoto, K., Sansawa, H., & Yamori, Y. (2004). Effect of a γ‐aminobutyric acid‐enriched dairy product on the blood pressure of spontaneously hypertensive and normotensive Wistar‐Kyoto rats. The British Journal of Nutrition, 92, 411–417. https://doi.org/10.1079/BJN20041221
[48] Goran, M. I., Ulijaszek, S. J., & Ventura, E. E. (2013). High fructose corn syrup and diabetes prevalence: A global perspective. Global Public Health, 8, 55–64. https://doi.org/10.1080/17441692.2012.736257
[49] Wei, L., Chen, C., & Xu, Z. (2009). The effect of low‐molecular‐weight organic acids and inorganic phosphorus concentration on the determination of soil phosphorus by the molybdenum blue reaction. Biology and Fertility of Soils, 45, 775–779. https://doi.org/10.1007/s00374-009-0381-z
[50] Lynch, C. J., & Adams, S. H. (2014). Branched‐chain amino acids in metabolic signalling and insulin resistance. Nature Reviews Endocrinology, 10, 723–736. https://doi.org/10.1038/nrendo.2014.171
[51] Marcel, E., Conrad, M. D., Jay, N., Umbreit, M. D., Elizabeth, G., & Moore, M. S. (1999). Iron absorption and transport. The American Journal of the Medical Sciences, 318, 213–229.
[52] Timmers, M. A., Guerrero‐Medina, J. L., Esposito, D., Grace, M. H., Paredes‐Lopez, O., Garcia‐Saucedo, P. A., & Lila, M. A. (2015). Characterization of phenolic compounds and antioxidant and anti‐inflammatory activities from Mamuyo (Styrax ramirezii Greenm.) fruit. Journal of Agricultural and Food Chemistry, 63, 10459–10465. https://doi.org/10.1021/acs.jafc.5b04781
[53] Vithlani, V. A., & Patel, H. V. (2010). Production of functional vinegar from Indian Jujube (Zizyphus mauritiana) and its antioxidant properties. Journal of Food Technology, 8, 143–149.
[54] Hossain, M. A., Kitagaki, S., Nakano, D., Nishiyama, A., Funamoto, Y., Matsunaga, T., … Masaaki, T. (2011). Rare sugar D‐psicose improves insulin sensitivity and glucose tolerance in type 2 diabetes Otsuka Long‐Evans Tokushima Fatty (OLETF) rats. Biochemical and Biophysical Research Communications, 405, 7–12. https://doi.org/10.1016/j.bbrc.2010.12.091
文献评价指标
浏览 14次
下载全文 2次
评分次数 0次
用户评分 0.0分
分享 0次