Piperine—The Bioactive Compound of Black Pepper: From Isolation to Medicinal Formulations

Piperine is the major bio‐active component of pepper, which imparts pungency and biting taste to it. This naturally occurring alkaloid has numerous demonstrated health effects and beneficial therapeutic properties; nevertheless, its biological applications are limited due to its poor solubility in aqueous environments. This emphasizes an implementation of advanced extraction approaches which could enhance the extraction yield of piperine from pepper and also the development of new formulations containing piperine to improve its in vivo bioavailability. This paper presents a review on the therapeutic and medicinal effects of piperine, its isolation from pepper fruit and the development of new formulations for its medicinal (pharmaceutical) applications. A thorough review on conventional and advanced separation techniques for the extraction of piperine from pepper is presented and an outline of the most significant conditions to improve the extraction yield is provided and discussed. Different methods used to measure and quantify the isolated piperine are also reviewed. An overview of biotechnological advancements for nanoparticle formulations of piperine or its incorporation in lipid formulations, which could enhance its bioavailability, is also presented.     

Application of ESR spectroscopy to identify and estimate original dose in irradiated cumin and white pepper

Feature changes in the ESR spectrum and the relationship between ESR intensity and irradiation dose ranging between 0 and 15.0 kGy were studied to detect irradiated cumin and white pepper by ESR spectroscopy. The absorbed irradiation doses of two samples were assessed using the dose-additive method. The ESR signal intensities of irradiated cumin and white pepper increased with increasing absorbed radiation dose. Even after 220 days, the ESR method could still be used to identify whether or not cumin and white pepper had been irradiated. The dose-additive method can be used to reliably evaluate the absorbed doses of cumin and white pepper. The 3rd polynomial function can be used to fit the data. Long-term decay of the radiation-induced radical has a marked influence on dose assessment and leads to an underestimation of the dose.     

Rheological Examination of White Pepper Slurries to Determine Prior Treatment of Pepper with Gamma-Irradiation

ABSTRACT: A study was carried out to examine rheological properties for the detection of irradiated white pepper by viscosity and maximum viscosity methods. Samples in polyethylene bags were irradiated and measured for apparent viscosity and maximum viscosity. The viscosity of all samples decreased with increasing stirring speeds and irradiation dose. This trend was similar for maximum viscosity. The results suggest that the detection of irradiated white pepper is possible by both the viscometric and maximum viscosity methods. Therefore, maximum viscosity method can be used as a new method to detect the irradiated white pepper.     

不同方法提取的海南黑、白胡椒香气物质GC-MS比较分析

分别采用固相微萃取法(SPME)、水蒸气蒸馏法(DDE)和同时蒸馏萃取法(SDE)对海南黑、白胡椒的香气成分进行提取,然后经气相色谱-质谱联用法结合计算机检索对其香气成分进行分析和鉴定。研究结果表明,从海南黑、白胡椒中共鉴定出香气物质96种。其中,对白胡椒,采用SPME法的提取物中鉴定出了59种化合物,占整个峰面积的90.20%;采用DDE法的提取物中共鉴定出了52种化合物,占整个峰面积的90.25%;采用SDE法的提取物中共鉴定出了26种化合物,占整个峰面积的84.64%。对黑胡椒,采用SPME法的提取物中鉴定出了36种化合物,占整个峰面积的93.07%;采用DDE法的提取物中共鉴定出了37种化合物,占整个峰面积的81.98%;采用SDE法的提取物中共鉴定出了34种化合物,占整个峰面积的78.17%。海南黑、白胡椒的主体香气物质主要有α-蒎烯、3-蒈烯、α-水芹烯、β-月桂烯、D-柠檬烯、石竹烯等烯烃类物质。同时,三种提取方法中,采用SPME法可更加全面地鉴定出胡椒的香气物质,而采用SDE法则可更好地对胡椒的主体香气物质进行浓缩。将这三种方法相结合可以更加全面地检测出海南黑、白胡椒的香气物质。     

发酵辣椒中的微生物及其风味物质研究进展

发酵辣椒即利用微生物在厌氧条件下的分解作用产生各种代谢产物,经过一系列的生物化学变化及物理变化,形成的具有独特发酵风味的辣椒制品。发酵辣椒作为一种传统的辣椒制品,香辣酸脆,开胃可口,符合大众口味,但由于传统自然发酵菌群不明、结果不可控等因素,接种发酵成为目前研制发酵辣椒的热点方法,更是制备具有优良风味的发酵辣椒的关键。该研究介绍了发酵辣椒中的微生物多样性及其检测方法,总结了发酵辣椒中的风味物质,经综合分析得：发酵辣椒中的微生物以乳酸杆菌属和酵母菌属为主,产生酯类、醇类、酸类、烯烃类、醛类等众多复杂的香气成分,烷烃类、烯烃类和萜醇类物质在未发酵成熟的辣椒中是主要呈香物质,同样是辣椒发酵后的部分香气成分,赋予了发酵辣椒独特的花香、果香等香气特征。该研究重点阐述了影响发酵辣椒中风味物质的因素,主要包括发酵原料、发酵方法、发酵菌种、发酵盐度、发酵温度、发酵时间等几个方面,其中发酵原料、发酵菌种以及发酵盐度对于发酵辣椒风味的生成至关重要,此外,该研究还指出了目前研究过程中存在的问题及对未来的展望,以期为发酵辣椒工业化发展提供理论基础。     

Biotechnological routes for transglutaminase production: Recent achievements,perspectives and limits

Background: Transglutaminase (TGase) belongs to the transferases family that catalyzes the formation of isopeptide bonds between proteins. Its cross-linking properties are extensively used in food industry. Nowadays, TGase isolation from Streptomyces sp. is used in almost all industrial branches. The complexity of current procedure prompts scientists to develop an efficient and easy-to-use system for the “green” production of TGase.Scope and approach: This article reviews the application of biotechnological routes in transglutaminase (TGase) production. The nature sources and industrial production of TGase were discussed in this review. Furthermore, the potential of biotechnological routes for TGase production was highlighted. Metabolic engineering of microorganisms is exemplified for biotechnological synthesis of TGase. The drawbacks as well as improvements of the production of TGase via biotechnological routes were also discussed.Key findings and conclusions: Biotechnological routes provide the possible measures to heterologous expression of TGase. After decades of efforts, the expression of recombinant TGase has significant improvements. Further research and development towards cost-effective production may result in a more affordable product that could be exploited for a broad range of applications.     

香辣鹅肉干加工工艺的研究

以鹅肉为主要原料,通过单因素试验和正交试验,重点研究腌制料和鹅肉干加工工艺中复煮、烘烤等因素,对鹅肉干理化品质和感官品质的影响。结果表明:辣椒的添加量2%,花椒的添加量为0.8%,麻椒的添加量为0.3%,白胡椒的添加量为0.5%。而鹅肉干加工时的烘烤温度55℃,时间为4h。该工艺设备简单,易于扩大生产而且产品口感好、卫生方便。     

Microencapsulation of microbial cells

Microencapsulation involves coating or entrapping of a core material with a polymeric material to generate microspheres in the size range of 1–1000 μm. This versatile technology has been used to encapsulate a wide array of products such as pharmaceuticals, flavors, volatile oils, plant extracts, enzymes and others. In the recent decades, this technology has also been applied to the area of microbial cell immobilization owing to its numerous advantages over other cell immobilization techniques such as higher cell loading capacity, enhanced cell survival and increased production rate of the desired microbial products. The confinement of microbial cells within a semipermeable polymeric matrix enables the physical isolation of cells from the external environment while maintaining a hospitable internal micro-environment. It has found application in various biotechnological processes such as probiotic encapsulation in food industries, in biotransformation and fermentation processes producing antibiotics, organic acids, enzymes, and alcohols as well as environmental decontamination such as waste water treatment. The judicious selection of materials and methods for the production of microspheres is critical for ensuring minimum damage to the viability of the encapsulated microbial cells. The conventional methods used for microencapsulation of microbial cells are reviewed along with the recent advances in the respective methods. The effect of microencapsulation on the microbial cells, the stability of the microspheres as well as the techniques for enumeration of the encapsulated cells are also discussed, followed by a summary of recent applications of microencapsulation in different biotechnological processes.     

Effect of Capsicum annuum (Red Sweet and Cayenne) and Piper nigrum (Black and White) Pepper Powders on the Shelf Life of Fresh Pork Sausages Packaged in Modified Atmosphere

ABSTRACT Capsicum annuum (red sweet and hot cayenne) and Piper nigrum (black and white) pepper powders were evaluated for inhibition of oxidative reactions and extension of the shelf life of fresh pork sausages packaged in a modified atmosphere. Sausages containing either red sweet pepper or cayenne pepper (0.1%, 0.5%, or 2%) or black or white pepper (0.1%, 0.5%, or 1%) were packaged in a modified atmosphere of 80% O₂+ 20% CO₂, stored for 16 d in the dark at 2 °C, and analyzed each 4 d for pH, CIE L*, a*, and b*, 2‐thiobarbituric acid‐reactive substances (TBARS), psychrotrophic aerobes, sensory discoloration, and off‐odor. Results demonstrated that Capsicum peppers (sweet red and hot cayenne) enhanced red color but failed to prevent discoloration, whereas they were very effective in inhibiting lipid oxidation, chiefly at the highest concentration used (2%), which resulted in a delay of off‐odor formation. Piper peppers (black and white) significantly delayed discoloration with small modification of sausage color; furthermore, they also inhibited lipid oxidation, which led to a delay of off‐odor formation, particularly in the form of black pepper. Besides this, all those spices inhibited microbial growth when added at the highest concentration (1%Piper and 2%Capsicum).     

DNA Barcoding to Detect Chilli Adulteration in Traded Black Pepper Powder

Value-added forms of black pepper (Piper nigrum L.) are an important item of trade globally. Adulteration by default or design of the commodity not only leads to economic loss and public health issues but also to self-respect of a nation. DNA barcoding is assuming significance as a quality assurance technique in many agri-food commodities. Three barcoding loci viz., psbA-trnH, rbcL, rpoC1 were used in the study to detect bio adulteration of traded black pepper powder. PCR amplification of P. nigrum and traded black pepper powder was performed for all the three loci. Sequence analysis and BLAST results revealed chilli adulteration in two out of nine market samples, originating probably from exhausted black pepper powder fortified with chilli. Of the three loci, psbA-trnH proved to be the best and ideal for detection of chilli adulteration in black pepper yielding amplicons of size 600 bp and 350 bp, respectively. Cloning and sequencing of the adulterant specific band of both market samples were done to confirm the results. It was further validated using simulated samples of chilli and black pepper powders in various proportions. The method proved efficient to detect adulteration even at very low levels (0.5% adulteration). HPLC analysis also supported the chilli adulteration of black pepper powder. The method is easy, reliable and efficient, and can be used by the regulatory agencies for quality assurance of black pepper powder.     

Enzyme-assisted extraction of phenolic compounds and proteins from sugarcane bagasse using a low-cost cocktail from Auricularia fuscosuccinea

Sugarcane bagasse is the major by-product of the sugarcane industry, and it can serve as a substrate for biotechnological processes for obtaining value-added products. This study gave multiple adding values to sugarcane bagasse using it in two separate bioprocesses. Sugarcane bagasse was used as a substrate for enzymatic cocktail production from Auricularia fuscosuccinea LBM 244 and as a source of proteins and phenolic compounds. A. fuscosuccinea LBM 244 enzyme cocktail-assisted extraction, commercial enzyme assisted extraction and conventional extraction were compared. Enzymatic-assisted extractions released 557–827% more protein content than those at 0 h. A. fuscosuccinea LBM 244 enzyme cocktail released 50% and 30% phenolic compounds more than conventional and commercial enzyme extraction, respectively. These phenolic compounds were represented mainly by ρ-coumaric and ferulic acids. On top of that, the cost of the enzymes in enzyme-assisted extraction was reduced fourfold using the A. fuscosuccinea LBM 244 enzyme cocktail.     

3 种脱皮方式对白胡椒品质的影响

以胡椒鲜果为原料,分别采用机械、静水浸泡、换水浸泡3 种方式脱皮,探究不同脱皮方式对白胡椒白度值、黑果率、碎果率、堆积密度、水分质量分数、胡椒碱含量、胡椒精油含量等理化指标的影响,利用气相色谱-飞行时间质谱（gas chromatography-time of flight-mass spectrometer,GC-TOF-MS）定性定量分析测定胡椒精油的成分及含量,采用加权分析法进一步评价3 种脱皮方式所得白胡椒品质。结果表明：机械脱皮与换水浸泡脱皮生产的白胡椒白度值无显著差异,但高于静水浸泡脱皮法生产的白胡椒。机械脱皮法生产的白胡椒黑果率、胡椒碱含量低于静水、换水浸泡脱皮法生产的白胡椒,但精油含量、碎果率、堆积密度高于后两者。从机械、静水浸泡、换水浸泡脱皮生产的白胡椒精油中共鉴定出33 种化合物,其中21 种为3 种白胡椒精油共有,质量浓度较高的共有化合物有3-蒈烯（41.96、37.77、39.16 mg/mL）、β-石竹烯（36.43、41.57、41.02 mg/mL）、柠檬烯（29.38、23.38、39.38 mg/mL）等。电子鼻分析结果表明3 种白胡椒风味差异显著。感官评价证实机械脱皮法生产的白胡椒香味更浓,无异臭味。经加权分析,机械脱皮法生产的白胡椒加权分高于静水、换水浸泡脱皮法生产的白胡椒,说明机械脱皮法生产的白胡椒综合品质较好,适宜大规模生产。实验结果为胡椒品质评价及胡椒工业化生产提供参考。     

Isolation of Enterobacter sakazakii and other Enterobacteriaceae from powdered infant formula milk and related products

The presence of Enterobacter sakazakii and other Enterobacteriaceae was surveyed in 82 powdered infant formula milk (IFM) and 404 other food products. The presence of Ent. sakazakii was detected using the conventional method (growth on violet red bile glucose agar plus yellow pigment production on TSA) and a new chromogenic medium (Druggan–Forsythe–Iversen agar, DFI) which enables results to be obtained 2 days earlier than the conventional method. Ent. sakazakii was isolated from 2/82 powdered IFM, 5/49 dried infant foods, 3/72 milk powder, 2/62 cheese products and various dry food ingredients, especially herbs and spices (40/122). Ent. sakazakii was isolated from 67 samples using the DFI medium, however only 19 of the samples were positive following the conventional method. The largest difference in isolation between the two methods was with dry food ingredients.Although Enterobacteriaceae were enumerated from one powdered IFM sample (Klebsiella ozaenae, 200 cfu/g), 7/82 had detectable Enterobacteriaceae after enrichment in EE broth. Using the ISO 6579 2002 method and immuno-magnetic separation technique no Salmonella serovars were isolated from powdered IFM, dried infant foods or milk samples. Therefore hygienic production of powdered IFM and milk production as monitored by control of Salmonella and enumeration of Enterobacteriaceae did not control Ent. sakazakii.     

Flavour and off-flavour compounds of black and white pepper (Piper nigrum L.) III. Desirable and undesirable odorants of white pepper

 Quantification of 19 odorants and calculation of their odour activity values were together the basis for an aroma model which reflected the odour profile of a white pepper sample having a faecal off-flavour. Omission tests indicated limonene, linalool, α-pinene, 1,8-cineole, piperonal, butyric acid, 3-methylbutyric acid, methylpropanal, and 2- and 3-methylbutanal as key odorants of white pepper. The faecal off-flavour was caused by skatole and was enhanced by the presence of p-cresol. In six samples of white pepper the intensity of the faecal off-flavour paralleled the concentration of both skatole and p-cresol. In the sample with the strongest off-flavour the concentrations amounted to 2.6 mg/kg (skatole) and 12.4 mg/kg (p-cresol).     

白胡椒挥发油中化学成分的GC-MS分析

分别采用水蒸气蒸馏法和同时蒸馏- 萃取法提取白胡椒中的挥发油,得率分别为2.15% 和2.86%;再采用气相色谱- 质谱法从两种方法提取的白胡椒挥发油中共鉴定出32 种化学成分,其中,水蒸气蒸馏法提取的白胡椒挥发油中鉴定出28 种化学成分,从同时蒸馏- 萃取法提取的白胡椒挥发油中鉴定出30 种化学成分。白胡椒挥发油中主要成分有3- 蒈烯、柠檬烯、β- 蒎烯、石竹烯、α- 蒎烯、1- 甲氧基-4-(1- 丙烯基)苯、α- 水芹烯等萜烯类物质。将这两种提取方法相结合,可以更加全面地检测出白胡椒挥发油中的化学成分。     

Comparative effects of gamma and microwave irradiation on the quality of black pepper

Powdered black pepper from Egyptian markets, was irradiated with different recommended doses of gamma rays (5.0 and 10.0 kGy) and with microwaves for different periods (20, 40 and 75 s) to improve its hygienic quality. The most common bacterial isolates were of three generaBacillus, Clostridium andMicrococcus (7.5 × 10⁶), whereas the predominant fungi (7.8 × 10⁴) wereAspergillus species,A. glaucus, A. flavus, A. niger andA. ochraceus. Doses of gamma irradiation used (5.0 and 10 kGy) were sufficient to decrease spore-forming bacteria (SFB) and to inhibit the fungal flora and coliforms which contaminated the black pepper powder. Microwave treatments for 40 s and 75 s were of the same effectiveness whereas treatment for 20 s was less so. GLC analysis proved the presence of 31 peaks, only 19 compounds were identified as monoterpene hydrocarbons (56.21%), the major one being -phellandrene and limonene. Sesquiterpenes were also present, mainly -caryollphyllene (3.69%) as well as oxygenated compounds such as terpenol, geraniol, Me-chavicol, eugenol and anisol. Gamma irradiation at 5 kGy and 10 kGy respectively decreased the numbers of identified compounds from 21 (86.58% concentration) in untreated pepper to 16 (59.22% concentration), 15 (54.06% concentration). In comparison, microwave treatments, particularly for 40 s and 75 s, increased the concentration of the same compounds. The results obtained indicate that microwave treatment, under these conditions, is a safe and suitable technique for decontamination of black pepper which does not result in a great loss of flavour compounds, as compared with recommended doses of gamma irradiation.     

History of genome editing in yeast

For thousands of years humans have used the budding yeast Saccharomyces cerevisiae for the production of bread and alcohol; however, in the last 30–40 years our understanding of the yeast biology has dramatically increased, enabling us to modify its genome. Although S. cerevisiae has been the main focus of many research groups, other non‐conventional yeasts have also been studied and exploited for biotechnological purposes. Our experiments and knowledge have evolved from recombination to high‐throughput PCR‐based transformations to highly accurate CRISPR methods in order to alter yeast traits for either research or industrial purposes. Since the release of the genome sequence of S. cerevisiae in 1996, the precise and targeted genome editing has increased significantly. In this ‘Budding topic’ we discuss the significant developments of genome editing in yeast, mainly focusing on Cre‐loxP mediated recombination, delitto perfetto and CRISPR/Cas.     

调味料对椒盐核桃仁油脂稳定性的影响

以新疆叶城温183核桃仁为试验原料,采用单因素试验和饱和D-最优设计分析了在加工过程中4种不同的调味香料(红花椒、麻椒、黑胡椒、白胡椒)对核桃仁油脂稳定性的影响及椒盐核桃仁的最佳浸渍料液配方。在140℃、40 min的烘焙条件下,4种调味香料核桃仁的综合感官评分排序为麻椒>红花椒>白胡椒>黑胡椒;4种椒盐核桃仁的过氧化值由小到大的顺序为:白胡椒<黑胡椒<麻椒<红花椒。再通过饱和D-最优设计模型以过氧化值为指标得出麻椒与白胡椒2种配方的添加比例,最终结合感官评分得出椒盐核桃仁的最佳调味香料为麻椒,麻椒添加量为0.575%,食盐添加量为0.77%,浸渍料液浓缩至原比例1/4时,椒盐核桃仁风味最佳,过氧化值最低。     

Bioactivities,biosynthesis and biotechnological production of phenolic acids in Salvia miltiorrhiza

ABSTRACT

Salvia miltiorrhiza (Danshen in Chinese), is a well-known traditional Chinese medicinal plant, which is used as not only human medicine but also health-promotion food. Danshen has been extensively used for the treatment of various cardiovascular and cerebrovascular diseases. As a major group of bioactive constituents from S. miltiorrhiza, water-soluble phenolic acids such as salvianolic acid B possessed good bioactivities including antioxidant, anti-inflammatory, anti-cancer and other health-promoting activities. It is of significance to improve the production of phenolic acids by modern biotechnology approaches to meet the increasing market demand. Significant progresses have been made in understanding the biosynthetic pathway and regulation mechanism of phenolic acids in S.miltiorrhiza, which will facilitate the process of targeted metabolic engineering or synthetic biology. Furthermore, multiple biotechnology methods such as in vitro culture, elicitation, hairy roots, endophytic fungi and bioreactors have been also used to obtain pharmaceutically active phenolic acids from S. miltiorrhiza. In this review, recent advances in bioactivities, biosynthetic pathway and biotechnological production of phenolic acid ingredients were summarized and future prospective was also discussed.