Records of Agricultural and Food Chemistry

A scientific open access journal in the field of agricultural and food chemistry.
Editor-in-Chief: Mehmet Öztürk
Book Review Editor : Turgut Kılıç
Editor: Food Science and Technology: Murat Taşan
Co-Editor-in Chief: Ahmet C Goren

LATEST ARTICLES

Meeting Abstract (Oral Presentation)

Production of Food Industrial Enzymes from Recombinant Microorganisms

Rec. Agric. Food. Chem (2024) 4:3 ; 82 - 82
by Mehmet İnan

Enzymes are widely used in food processing and the production of food ingredients. Early efforts to extract enzymes from culturable microorganisms, plants, and mammalian tissues were generally not well adapted to the conditions used in modern food production methods. The use of recombinant DNA technology has made it possible to produce new enzymes suitable for specific food processing conditions. Such enzymes can be discovered by screening microorganisms sampled from various environments or can be developed by modification of known enzymes using modern methods of protein engineering or molecular evolution. As a result, several important food-processing enzymes, such as amylases and lipases, have become available with properties adapted to specific food applications. Another important achievement is the improvement of microbial production strains. For example, several microbial strains recently developed for enzyme production have been engineered to increase enzyme yield by deleting natural genes encoding extracellular proteases. Thanks to recombinant DNA technology, it is now possible to produce highly efficient enzymes suitable for specific food processing conditions. By applying genetic engineering tools, the desired enzyme gene is cloned and expressed on a large scale in the host microorganism. Several genetically modified microbial strains have been developed for enzyme production, which promotes increased enzyme yield as well as elimination of secondary metabolite production. This talk will cover the basic strategies of cloning and expression of recombinant food processing enzymes in Pichia pastoris. It also includes the general structure and characteristics of Pichia host strains and the associated advantages and disadvantages of their use.

DOI
http://doi.org/10.25135/rfac.2024.3rd.3132
Keywords
Recombinant enzymes Pichia pastoris food enzymes
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© 2024 ACG Publications. All rights reserved.
Meeting Abstract (Poster Presentation)

Determination of Sugar in Honey Samples Using NMR Spectroscopy and Chemometric Methods

Rec. Agric. Food. Chem (2024) 4:3 ; 81 - 81
by Hamza Çatal

Honey is a complex food that is produced by the processing of plant or animal secretions by bees in their metabolism and contains an average of 200 different biomarkers. It is well known that this food consists of approximately 80% sugar components, depending on its botanical origin. Due to the high economic value of the commercial honey, the amount of honey is increased by adulterating it in different ways, and some samples are fake honey that is not produced naturally and is produced only from various sugar syrups. In order to determine the adulterants in honey the following techniques are currently used: water-insoluble solids, pollen number and type examination, 13C/12C isotope examination, and C4 sugar determination. However, there is a need to develop these techniques or introduce new innovations to be sure from the adulteration [1].  Recently, the presence of adulterated sugar in honey has become detectable by 1 H-NMR (Proton Nuclear Magnetic Resonance) spectroscopy by using the honey profiling method [2] developed by Bruker Corporation in studies carried out to determine adulteration elements in honey. The method allows a comprehensive holistic evaluation of honey samples by using qualitative-quantitative and chemometric analysis methods by using its database created using approximately 28,500 reference honey samples. The method determines suitability by comparing sugar composition, acid composition, and markers of fermentation products with the quantitative values in the reference database of it, on the other hand, it also uses chemometric analysis methods on sugar groups. Thus, it can compare sample contents with the database. However, although the analysis method in question works with a high accuracy rate depending on its own database, it has not yet been revealed how successful it is in representing honey contents produced in narrower locations or different flora. In this study on the creation of an NMR library in which honey produced in Türkiye is also represented are reported.

DOI
http://doi.org/10.25135/rfac.2024.3rd.3154
Keywords
NMR adulteration honey chemometry
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© 2024 ACG Publications. All rights reserved.
Meeting Abstract (Poster Presentation)

Food Irradiation for Food Safety and Its Legislation in Turkey

Rec. Agric. Food. Chem (2024) 4:3 ; 80 - 80
by Hüseyin Kanbur

Food irradiation is the processing of food products by ionizing radiation in order to improve the microbial safety and quality of many foods. The World Health Organization recommends food irradiation as one of the most important methods to fight the increasing trend in the incidence of foodborne diseases. Food irradiation starts in the 1920's but is used effectively after the 1980's. Today in the world over 70 countries use this technology for food preservation: Disinfestations and disinfection. Turkey's Food Irradiation Regulation was published in 1999 [1]. Some of the provisions of the Regulation were revised in 2019 in accordance with the regulation of the European Union. This regulation is based on 7 food groups and the maximum overall average absorbed dose is accepted as 10 kGy. These food groups are:1. bulbs, roots and tuber, 2. fresh fruits and vegetables, 3. cereals, nuts, oil seeds, pulses, dried vegetables and fruits, 4. raw or processed fish and frog legs, 5. poultry meat, and red meat (fresh or frozen), 6. dry vegetables, spices, herbs, condiments and herbal teas, 7. dry food of animal origin [2].   When food is irradiated; DNA of parasites, insects, and disease-causing microorganisms such as E. coli, Campylobacter, and Salmonella breaks the bonds in molecules, that is, creates DNA damage. After DNA damage occurs, living things cannot repair the broken bonds, die or cannot reproduce. Thus, consumers are protected from foodborne diseases and the shelf life of foods is extended [3]. Thayer and Boyd [4] studied the irradiation resistance of S.typhimurium in mechanically deboned chicken meat. They observed that the number of viable cells per gram of meat was reduced by 2.8-5.1 log10 CFU/g at 0 °C when doses of 1.5-3.0 kGy were applied. Thayer et al. [5] reported that chicken wings inoculated with 103 or 104 CFU/g of S.typhimurium and then irradiated at 2.7 kGy contained no detectable viable cells. At a dose of 1.8 kGy, there was an estimated 19% survival rate. Narvaiz, et al. [6] studied the effects of gamma irradiation at 20 °C on inactivation of microflora in egg powder. A dose of 2.0 kGy inactivated Salmonella (positive in 25 g of non-irradiated powder) [7]. For this reason, the biggest advantage of the technology is that although microorganisms and insects become resistant to chemicals, they cannot become resistant to irradiation [8]. 

DOI
http://doi.org/10.25135/rfac.2024.3rd.3028
Keywords
Ionizing radiation gamma irradiation food irradiation
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© 2024 ACG Publications. All rights reserved.
Meeting Abstract (Poster Presentation)

Acetone Extract of Tricholoma scalpturatum (Fr.) Quél Induced Apoptosis in Colon (Caco-2) Cancer Cell Lines

Rec. Agric. Food. Chem (2024) 4:3 ; 79 - 70
by Cansel Çakır , Kübra Tuna , Dilaycan Çam , Fatma Aydoğmuş-Öztürk , Şevki Arslan and Mehmet Ozturk

Numerous investigations have reported that mushrooms possess anticancer activities. For several decades, mushrooms have been approved as food additives against cancer particularly in Japan and China [1]. Since cancer incidence increases yearly, researchers have increased searching for effective anticancer compounds from mushrooms. This research explores the cytotoxic potential and apoptosis mechanisms of the acetone extract of edible Tricholoma scalpturatum (Fr.) Quél. mushroom against colorectal cancer (Caco-2) cell lines [2,3]. The MTT 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide) assay was employed to assess the cytotoxic activity to find the effective concentration (EC50) value. The apoptotic effect was evaluated through three methodologies: image cytometry using the Annexin V-FITC/PI apoptosis detection kit, Western Blot analysis targeting apoptosis-associated proteins, and Real-Time PCR (qPCR) to determine mRNA levels of apoptosis-related genes. The extract from T. scalpturatum exhibited a dose-dependent suppression of Caco-2 cell lines proliferation, with an EC50 value of 46.86±2.01 µg/mL. The image cytometry results showed that Tricholoma scalpturatum acetone extract stimulated 6.75-fold apoptotic cells compared to the control group. According to the real-time PCR analysis, the acetone extract increased the expression level of the BAX gene 2.71-fold while it decreased the expression of the BCL-2 gene 1.90-fold (p<0.05) compared to the control group. Moreover, the extract also notably increased mRNA expressions of Caspase 3, 8, and 9 (5.46, 4.46, and 3.01-fold, respectively). Results were normalized using GAPDH (glyceraldehyde 3-phosphate dehydrogenase). In addition, the anti-apoptotic BCL-2 protein level was significantly decreased. However, BAX, Caspase 3, 8, and 9 protein levels were significantly induced as a result of extract treatment. Apoptosis involves both intrinsic and extrinsic pathways regulated by various genes. Since the acetone extract appears to induce apoptosis by affecting both pathways, isolation of bioactive compounds should be performed as further investigations.

DOI
http://doi.org/10.25135/rfac.2024.3rd.3129
Keywords
Tricholoma scalpturatum apoptosis cytotoxicity colon cancer (Caco-2) cell lines
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© 2024 ACG Publications. All rights reserved.