Scientific aspects of the study of the protein-carbohydrate raw materials biomodification process in the production of functional food products

Larisa Enalyeva; Dmitry Rudoy; Andrey Alekseyev; Tatyana Tupolskih; Vyacheslav Lodyanov

doi:10.1051/e3sconf/202021003004

All issues

Volume 210 (2020)

E3S Web Conf., 210 (2020) 03004

References

Open Access

Issue		E3S Web Conf. Volume 210, 2020 Innovative Technologies in Science and Education (ITSE-2020)


Article Number		03004
Number of page(s)		10
Section		Biotechnology and Food Technology
DOI		https://doi.org/10.1051/e3sconf/202021003004
Published online		04 December 2020

J. Meltretter, J. Wüst, D. Dittrich, J. Lach, J. Ludwig, J. Eichler, M. Pischetsrieder, Untargeted Proteomics-Based Profiling for the Identification of Novel Processing-Induced Protein Modifications in Milk. Journal of Proteome Research, 19(2), 805-818 (2020) [CrossRef] [PubMed] [Google Scholar]
Y. Zhang, Y. Xia, P. F.-H. Lai, X. Liu, Z. Xiong, J. Liu, L. Ai, Fermentation conditions of serine/alkaline milk-clotting enzyme production by newly isolated Bacillus licheniformis BL312. Annals of Microbiology, 69(12), 1289-1300 (2019) [CrossRef] [Google Scholar]
X. Zhao, M. Cai, Z.-J. Yang, T.-Q. Luo, A. Sarwar, S. Megrous, T. Aziz, Z.-N. Yang, Purification and characterization of a novel milk-clotting enzyme produced by Bacillus amyloliquefaciens GSBa-1. European Food Research and Technology, 245(11), 2447-2457 (2019) [CrossRef] [Google Scholar]
M. Rusin, E. Årsand, G. Hartvigsen, Functionalities and input methods for recording food intake: a systematic review. Int. J. Med. Inform., 82, 653– 664 (2013) [CrossRef] [Google Scholar]
K. Cho, N. G. Mahieu, S. L. Johnson, G. J. Patti, After the feature presentation: technologies bridging untargeted metabolomics and biology. Curr. Opin. Biotechnol., 28, 143– 148 (2014) [CrossRef] [Google Scholar]
L. Brennan, NMR-based metabolomics: from sample preparation to applications in nutrition research. Prog. Nucl. Magn. Reson. Spectrosc., 83, 42– 49 (2014) [CrossRef] [PubMed] [Google Scholar]
G. Pimentel, D. Burnand, L. H. Münger, F. P. Pralong, N. Vionnet, R. Portmann, G. Vergères, Identification of Milk and Cheese Intake Biomarkers in Healthy Adults Reveals High Interindividual Variability of Lewis System-Related Oligosaccharides. J. Nutr., 150, 1058– 1067(2020) [CrossRef] [PubMed] [Google Scholar]
L. H. Münger, A. Trimigno, G. Picone, C. Freiburghaus, G. Pimentel, K. J. Burton, F. P. Pralong, N. Vionnet, F. Capozzi, R. Badertscher, G. Vergères, Identification of Urinary Food Intake Biomarkers for Milk, Cheese, and Soy-Based Drink by Untargeted GC-MS and NMR in Healthy Humans. J. Proteome Res., 16, 3321– 3335 (2017) [CrossRef] [PubMed] [Google Scholar]
G. Pimentel, K. J. Burton, U. von Ah, U. Bütikofer, F. P. Pralong, N. Vionnet, R. Portmann, G. Vergères, Metabolic Footprinting of Fermented Milk Consumption in Serum of Healthy Men. J. Nutr., 148, 851– 860 (2018) [CrossRef] [PubMed] [Google Scholar]
R. B. Magenis, E. S. Prudêncio, L. Molognoni, H. Daguer, A Control Method To Inspect the Compositional Authenticity of Minas Frescal Cheese by Gel Electrophoresis. Journal of Agricultural and Food Chemistry, 62(33), 8333-8339 (2014) [CrossRef] [PubMed] [Google Scholar]
H. Hillmann, T. Hofmann, Quantitation of Key Tastants and Re-engineering the Taste of Parmesan Cheese. Journal of Agricultural and Food Chemistry, 64(8), 1794-1805 (2016) [CrossRef] [PubMed] [Google Scholar]
G. Kozlov, et al., Technologically significant properties of municipal solid waste compost. E3S Web of Conferences, 175, 12015 (2020) doi: 10.1051/e3sconf/202017512015 [CrossRef] [EDP Sciences] [Google Scholar]
M. Kuroda, K. Sasaki, J. Yamazaki, Y. Kato, T. Mizukoshi, Quantification of the kokumi peptide, γ-glutamyl-valyl-glycine, in cheese: Comparison between cheese made from cow and ewe milk. Journal of Dairy Science, 103(9), 7801-7807 (2020) [CrossRef] [PubMed] [Google Scholar]
J. Yang, W. Bai, X. Zeng, C. Cui, Gamma glutamyl peptides: The food source, enzymatic synthesis, kokumi-active and the potential functional properties – A review. Trends in Food Science & Technology, 91, 339-346 (2019) [CrossRef] [Google Scholar]
Y. Zhang, Y. Ma, Z. Ahmed, W. Geng, W. Tang, Y. Liu, H. Jin, F. Jiang, J. Wang, Y. Wang, Purification and identification of kokumi‐enhancing peptides from chicken protein hydrolysate. International Journal of Food Science & Technology, 54(6), 2151-2158 (2019) [CrossRef] [Google Scholar]

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[1] J. Meltretter, J. Wüst, D. Dittrich, J. Lach, J. Ludwig, J. Eichler, M. Pischetsrieder, Untargeted Proteomics-Based Profiling for the Identification of Novel Processing-Induced Protein Modifications in Milk. Journal of Proteome Research, 19(2), 805-818 (2020) [CrossRef] [PubMed] [Google Scholar]

[2] Y. Zhang, Y. Xia, P. F.-H. Lai, X. Liu, Z. Xiong, J. Liu, L. Ai, Fermentation conditions of serine/alkaline milk-clotting enzyme production by newly isolated Bacillus licheniformis BL312. Annals of Microbiology, 69(12), 1289-1300 (2019) [CrossRef] [Google Scholar]

[3] X. Zhao, M. Cai, Z.-J. Yang, T.-Q. Luo, A. Sarwar, S. Megrous, T. Aziz, Z.-N. Yang, Purification and characterization of a novel milk-clotting enzyme produced by Bacillus amyloliquefaciens GSBa-1. European Food Research and Technology, 245(11), 2447-2457 (2019) [CrossRef] [Google Scholar]

[4] M. Rusin, E. Årsand, G. Hartvigsen, Functionalities and input methods for recording food intake: a systematic review. Int. J. Med. Inform., 82, 653– 664 (2013) [CrossRef] [Google Scholar]

[5] K. Cho, N. G. Mahieu, S. L. Johnson, G. J. Patti, After the feature presentation: technologies bridging untargeted metabolomics and biology. Curr. Opin. Biotechnol., 28, 143– 148 (2014) [CrossRef] [Google Scholar]

[6] L. Brennan, NMR-based metabolomics: from sample preparation to applications in nutrition research. Prog. Nucl. Magn. Reson. Spectrosc., 83, 42– 49 (2014) [CrossRef] [PubMed] [Google Scholar]

[7] G. Pimentel, D. Burnand, L. H. Münger, F. P. Pralong, N. Vionnet, R. Portmann, G. Vergères, Identification of Milk and Cheese Intake Biomarkers in Healthy Adults Reveals High Interindividual Variability of Lewis System-Related Oligosaccharides. J. Nutr., 150, 1058– 1067(2020) [CrossRef] [PubMed] [Google Scholar]

[8] L. H. Münger, A. Trimigno, G. Picone, C. Freiburghaus, G. Pimentel, K. J. Burton, F. P. Pralong, N. Vionnet, F. Capozzi, R. Badertscher, G. Vergères, Identification of Urinary Food Intake Biomarkers for Milk, Cheese, and Soy-Based Drink by Untargeted GC-MS and NMR in Healthy Humans. J. Proteome Res., 16, 3321– 3335 (2017) [CrossRef] [PubMed] [Google Scholar]

[9] G. Pimentel, K. J. Burton, U. von Ah, U. Bütikofer, F. P. Pralong, N. Vionnet, R. Portmann, G. Vergères, Metabolic Footprinting of Fermented Milk Consumption in Serum of Healthy Men. J. Nutr., 148, 851– 860 (2018) [CrossRef] [PubMed] [Google Scholar]

[10] R. B. Magenis, E. S. Prudêncio, L. Molognoni, H. Daguer, A Control Method To Inspect the Compositional Authenticity of Minas Frescal Cheese by Gel Electrophoresis. Journal of Agricultural and Food Chemistry, 62(33), 8333-8339 (2014) [CrossRef] [PubMed] [Google Scholar]

[11] H. Hillmann, T. Hofmann, Quantitation of Key Tastants and Re-engineering the Taste of Parmesan Cheese. Journal of Agricultural and Food Chemistry, 64(8), 1794-1805 (2016) [CrossRef] [PubMed] [Google Scholar]

[12] G. Kozlov, et al., Technologically significant properties of municipal solid waste compost. E3S Web of Conferences, 175, 12015 (2020) doi: 10.1051/e3sconf/202017512015 [CrossRef] [EDP Sciences] [Google Scholar]

[13] M. Kuroda, K. Sasaki, J. Yamazaki, Y. Kato, T. Mizukoshi, Quantification of the kokumi peptide, γ-glutamyl-valyl-glycine, in cheese: Comparison between cheese made from cow and ewe milk. Journal of Dairy Science, 103(9), 7801-7807 (2020) [CrossRef] [PubMed] [Google Scholar]

[14] J. Yang, W. Bai, X. Zeng, C. Cui, Gamma glutamyl peptides: The food source, enzymatic synthesis, kokumi-active and the potential functional properties – A review. Trends in Food Science & Technology, 91, 339-346 (2019) [CrossRef] [Google Scholar]

[15] Y. Zhang, Y. Ma, Z. Ahmed, W. Geng, W. Tang, Y. Liu, H. Jin, F. Jiang, J. Wang, Y. Wang, Purification and identification of kokumi‐enhancing peptides from chicken protein hydrolysate. International Journal of Food Science & Technology, 54(6), 2151-2158 (2019) [CrossRef] [Google Scholar]