Antioxidant activity toward fish oil triacylglycerols exerted by sphingoid bases isolated from butter serum with α-tocopherol.

A mixture of sphingoid bases (SPGs) was prepared from butter serum, a by-product of anhydrous milk fat production. The mixture comprised seven types of SPGs with C16 to C19 alkyl chains. These milk SPGs inhibited the oxidation of fish oil triacylglycerol (TAG) more effectively than did a standard SPG (d18:1) with α-tocopherol. Reaction products were prepared from the combination of d18:0 or d18:1 with acrolein and propanal. Both sets of reaction products showed antioxidant activity toward fish oil TAG. Antioxidant activity of reaction products from d18:0 was stronger than that of reaction products from d18:1, suggesting that the molecule d18:0 may be a significant focus of the difference in antioxidant activity between milk SPGs and d18:1. To use SPGs as food additives in the future, an appropriate source of SPGs will be needed, and butter serum appears to have promise as a source of functional SPGs with strong antioxidant activity.

Metabolomics analyses of the combined effects of lactic acid bacteria and Penicillium camemberti on the generation of volatile compounds in model mold-surface-ripened cheeses.

The flavor of white mold cheese is attributed to the formation of aroma compounds associated with complex effects of bacteria and fungi, resulting in difficulties in flavor design for new cheeses. This study aimed to identify the microbial basis of flavor by identifying the combined effects of LD type lactic acid bacteria (LAB) starters and Penicillium camemberti on the generation of metabolites during the ripening process. Metabolomics analyses were performed on three model cheeses: normal cheese, no-mold cheese with only LAB, and no-LAB cheese with only white mold. Aroma compounds and their potential precursors were analyzed using headspace solid-phase microextraction-gas chromatography/mass spectrometry (GC/MS) and solvent extraction-GC/MS, respectively. Measurements during ripening and multivariate analyses on the data revealed the relationship between the microorganisms and metabolic activities, which were classified into four groups: metabolites generated by LAB and degraded by P. camemberti; metabolites generated by P. camemberti and degraded or inhibited by LAB; metabolites generated by P. camemberti and enhanced by LAB; and metabolites exhibiting no interaction between P. camemberti and LAB. The characteristic compounds in LAB and white mold cheeses were mainly products of sugar and protein metabolism, respectively. The involvement of fatty acids, methyl ketones, and secondary alcohol metabolic pathways in the late-ripening stage was confirmed, and the profiles of volatile metabolites contributing to the characteristic aroma of the white mold cheese in the fermentation process were also confirmed.

Effects of Flavor and Texture on the Sensory Perception of Gouda-Type Cheese Varieties during Ripening Using Multivariate Analysis.

The impact of flavor composition, texture, and other factors on desirability of different commercial sources of Gouda-type cheese using multivariate analyses on the basis of sensory and instrumental analyses were investigated. Volatile aroma compounds were measured using headspace solid-phase microextraction gas chromatography/mass spectrometry (GC/MS) and steam distillation extraction (SDE)-GC/MS, and fatty acid composition, low-molecular-weight compounds, including amino acids, and organic acids, as well pH, texture, and color were measured to determine their relationship with sensory perception. Orthogonal partial least squares-discriminant analysis (OPLS-DA) was performed to discriminate between 2 different ripening periods in 7 sample sets, revealing that ethanol, ethyl acetate, hexanoic acid, and octanoic acid increased with increasing sensory attribute scores for sweetness, fruity, and sulfurous. A partial least squares (PLS) regression model was constructed to predict the desirability of cheese using these parameters. We showed that texture and buttery flavors are important factors affecting the desirability of Gouda-type cheeses for Japanese consumers using these multivariate analyses.

The molecular evolution of the pif family proteins in various species of mollusks.

Various novel proteins have been identified from many kinds of mollusk shells. Although such matrix proteins are believed to play important roles in the calcium carbonate crystal formation of shells, no common proteins that interact with calcium carbonate or that are involved in the molecular mechanisms behind shell formation have been identified. Pif consists of two proteins, Pif 80 and Pif 97, which are encoded by a single mRNA. Pif 80 was identified as a key acidic protein that regulates the formation of the nacreous layer in Pinctada fucata, while Pif 97 has von Willebrand factor type A (VWA) and chitin-binding domains. In this study, we identified Pif homologues from Pinctada margaritifera, Pinctada maxima, Pteria penguin, Mytilus galloprovincialis, and in the genome database of Lottia gigantea in order to compare their primary protein sequences. The VWA and chitin-binding domains are conserved in all Pif 97 homologues, whereas the amino acid sequences of the Pif 80 regions differ markedly among the species. Sequence alignment revealed the presence of a novel significantly conserved sequence between the chitin-binding domain and the C-terminus of Pif 97. Further examination of the Pif 80 regions suggested that they share a sequence that is similar to the laminin G domain. These results indicate that all Pif molecules in bivalves and gastropods may be derived from a common ancestral gene. These comparisons may shed light on the correlation between molecular evolution and morphology in mollusk shell microstructure.

Identification and characterisation of a calcium carbonate-binding protein, blue mussel shell protein (BMSP), from the nacreous layer.

The nacreous layer of molluscan shells consists of a highly organised, layered structure comprising calcium carbonate aragonite crystals, each surrounded by an organic matrix. In the Japanese pearl oyster Pinctada fucata, the Pif protein from the nacreous layer functions in aragonite binding, and plays a key role in nacre formation. Here, we investigated whether the blue mussel Mytilus galloprovincialis also has a protein with similar functions in the nacreous layer. By using a calcium carbonate-binding assay, we identified the novel protein blue mussel shell protein (BMSP) 100 that can bind calcium carbonate crystals of both aragonite and calcite. When the entire sequence of a cDNA encoding BMSP 100 was determined, it was found that BMSP is a preproprotein consisting of a signal peptide and two proteins, BMSP 120 and BMSP 100. BMSP 120 contains four von Willebrand factor A (VWA) domains and one chitin-binding domain, thus suggesting that it has a role in maintaining structure within the matrix. Immunohistochemical analysis revealed that BMSP 100 is present throughout the nacreous layer with dense localisation in the myostracum. Posttranslational modification analysis indicated that BMSP 100 is phosphorylated and glycosylated. These results suggest that there is a common molecular mechanism between P. fucata and M. galloprovincialis that underlies the nacreous layer formation.