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  1. Book ; Online ; Thesis: Enzymatische Minimierung von Chlorogensäuren in Getränken

    Siebert, Mareike [Verfasser]

    2020  

    Author's details Mareike Siebert
    Keywords Technische Chemie ; Technical Chemistry
    Subject code sg660
    Language German
    Publisher Gottfried Wilhelm Leibniz Universität Hannover
    Publishing place Hannover
    Document type Book ; Online ; Thesis
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  2. Article: Enzymatic hydrolysis of kaempferol 3‐O‐(2‴‐O‐sinapoyl‐β‐sophoroside), the key bitter compound of rapeseed (Brassica napus L.) protein isolate

    Siebert, Mareike / Krings, Ulrich / Günther, Thorben / Fragalas, Apostolos / Berger, Ralf G

    Journal of the science of food and agriculture. 2022 Mar. 30, v. 102, no. 5

    2022  

    Abstract: BACKGROUND: The use of rapeseed protein for human nutrition is primarily limited by its strong bitterness, which is why the key bitter compound, kaempferol 3‐O‐(2‴‐O‐sinapoyl‐β‐sophoroside), is enzymatically degraded. RESULTS: Mass spectrometry analyses ... ...

    Abstract BACKGROUND: The use of rapeseed protein for human nutrition is primarily limited by its strong bitterness, which is why the key bitter compound, kaempferol 3‐O‐(2‴‐O‐sinapoyl‐β‐sophoroside), is enzymatically degraded. RESULTS: Mass spectrometry analyses of an extract from an untreated rapeseed protein isolate gave three signals for m/z 815 [M‐H]. The predominant compound among the three compounds was confirmed as kaempferol‐3‐O‐(2‴‐O‐sinapoyl‐β‐sophoroside). Enzymatic hydrolysis of this key bitter compound was achieved using a sinapyl ester cleaving side activity of a ferulic acid esterase (FAE) from the basidiomycete Schizophyllum commune (ScoFAE). Recombinant ferulic acid esterases from Streptomyces werraensis (SwFAE) and from Pleurotus eryngii (PeFAE) possessed better cleavage activity towards methyl sinapate but did not hydrolyze the sinapyl ester linkage of the bitter kaempferol sophoroside. CONCLUSION: Kaempferol‐3‐O‐(2‴‐O‐sinapoyl‐β‐sophoroside) was successfully degraded by enzymatic treatment with ScoFAE, which may provide a means to move the status of rapeseed protein from feed additive to food ingredient. © 2021 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
    Keywords Brassica napus ; Pleurotus eryngii ; Schizophyllum commune ; Streptomyces werraensis ; agriculture ; bitter-tasting compounds ; bitterness ; enzymatic hydrolysis ; enzymatic treatment ; feed additives ; feruloyl esterase ; food composition ; human nutrition ; kaempferol ; mass spectrometry ; protein isolates ; rapeseed ; rapeseed protein
    Language English
    Dates of publication 2022-0330
    Size p. 2179-2182.
    Publishing place John Wiley & Sons, Ltd.
    Document type Article
    Note JOURNAL ARTICLE
    ZDB-ID 184116-6
    ISSN 1097-0010 ; 0022-5142
    ISSN (online) 1097-0010
    ISSN 0022-5142
    DOI 10.1002/jsfa.11547
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  3. Article: An immobilized fungal chlorogenase rapidly degrades chlorogenic acid in a coffee beverage without altering its sensory properties

    Siebert, Mareike / Berger, Ralf G / Detering, Thorben

    Lebensmittel-Wissenschaft + [i.e. und] Technologie. 2019 Nov., v. 115

    2019  

    Abstract: Chlorogenic acids are among other compounds suggested to cause stomach discomfort after coffee consumption. Following up a study on coffee powder treated with buffered solution of the p-coumaroyl esterase from Rhizoctonia solani, freshly brewed coffee ... ...

    Abstract Chlorogenic acids are among other compounds suggested to cause stomach discomfort after coffee consumption. Following up a study on coffee powder treated with buffered solution of the p-coumaroyl esterase from Rhizoctonia solani, freshly brewed coffee was treated to explore, if this enzyme would likewise work well in the complex beverage containing possible inhibitors. Using 40 mU of esterase/mL regular coffee brew, an 89% decrease of the 5-O-chlorogenic acid concentration (30 min, ambient temperature) with a concurrent increase of caffeic acid concentration was observed. Aroma dilution analysis and sensory studies showed that the treatment did not alter the aroma and taste profiles significantly (p < 0.05). Immobilization experiments using spin columns filled with mesoporous silica or aldehyde-activated agarose as carrier materials showed that the latter degraded chlorogenic acid at an initial reaction rate of 98% and still > 80% after thirty hours. After this time, 500 mL of coffee beverage, equivalent to around 5000 bed volumes, had passed through the column. The high activity of the enzyme, which allowed processing at ambient temperature, and the high specificity, which together resulted in an unchanged flavor profile of the beverage, provide a promising basis for applying the enzyme immobilisate on larger scales.
    Keywords agarose ; ambient temperature ; caffeic acid ; chlorogenic acid ; coffee (beverage) ; enzyme activity ; esterases ; flavor ; fungi ; odors ; porous media ; sensory evaluation ; silica ; stomach ; taste ; Thanatephorus cucumeris
    Language English
    Dates of publication 2019-11
    Publishing place Elsevier Ltd
    Document type Article
    ZDB-ID 241369-3
    ISSN 0460-1173 ; 0023-6438
    ISSN 0460-1173 ; 0023-6438
    DOI 10.1016/j.lwt.2019.108426
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  4. Article: Hydrolysis of chlorogenic acid in apple juice using a p‐coumaryl esterase of Rhizoctonia solani

    Siebert, Mareike / Berger, Ralf Günter / Pfeiffer, Franziska

    Journal of the science of food and agriculture. 2019 Nov., v. 99, no. 14

    2019  

    Abstract: BACKGROUND: Apple juice is rich in polyphenolic compounds, especially in chlorogenic acid. A sour and bitter taste has been attributed to the compound. Chlorogenic acid in coffee powder was quickly hydrolysed by a p‐coumaryl esterase of Rhizoctonia ... ...

    Abstract BACKGROUND: Apple juice is rich in polyphenolic compounds, especially in chlorogenic acid. A sour and bitter taste has been attributed to the compound. Chlorogenic acid in coffee powder was quickly hydrolysed by a p‐coumaryl esterase of Rhizoctonia solani (RspCAE) at its optimal pH of 6.0. It was unknown, however, if RspCAE would also degrade chlorogenic acid under the strongly acidic conditions (pH 3.3) present in apple juice. RESULTS: Treatment of apple juice with RspCAE led to a chlorogenic acid degradation from 53.38 ± 0.94 mg L⁻¹ to 21.02 ± 1.47 mg L⁻¹. Simultaneously, the caffeic acid content increased from 6.72 ± 0.69 mg L⁻¹ to 19.33 ± 1.86 mg/L⁻¹. The aroma profile of the enzymatically treated sample and a control sample differed in only one volatile. Vitispirane had a higher flavour dilution factor in the treated juice. Sensory analysis showed no significant difference in the taste profile (p < 0.05). CONCLUSION: These results demonstrated a high stability and substrate specificity of RspCAE. An increase in caffeic acid and a concurrent decrease in chlorogenic acid concentration may exert a beneficial effect on human health. © 2019 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
    Keywords Thanatephorus cucumeris ; apple juice ; bitterness ; caffeic acid ; chlorogenic acid ; esterases ; human health ; hydrolysis ; odors ; pH ; polyphenols ; sensory evaluation ; substrate specificity ; taste
    Language English
    Dates of publication 2019-11
    Size p. 6644-6648.
    Publishing place John Wiley & Sons, Ltd.
    Document type Article
    Note JOURNAL ARTICLE
    ZDB-ID 184116-6
    ISSN 1097-0010 ; 0022-5142
    ISSN (online) 1097-0010
    ISSN 0022-5142
    DOI 10.1002/jsfa.9940
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    In stock of ZB MED Bonn / Germany

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  5. Article ; Online: Hydrolysis of chlorogenic acid in apple juice using a p-coumaryl esterase of Rhizoctonia solani.

    Siebert, Mareike / Berger, Ralf Günter / Pfeiffer, Franziska

    Journal of the science of food and agriculture

    2019  Volume 99, Issue 14, Page(s) 6644–6648

    Abstract: Background: Apple juice is rich in polyphenolic compounds, especially in chlorogenic acid. A sour and bitter taste has been attributed to the compound. Chlorogenic acid in coffee powder was quickly hydrolysed by a p-coumaryl esterase of Rhizoctonia ... ...

    Abstract Background: Apple juice is rich in polyphenolic compounds, especially in chlorogenic acid. A sour and bitter taste has been attributed to the compound. Chlorogenic acid in coffee powder was quickly hydrolysed by a p-coumaryl esterase of Rhizoctonia solani (RspCAE) at its optimal pH of 6.0. It was unknown, however, if RspCAE would also degrade chlorogenic acid under the strongly acidic conditions (pH 3.3) present in apple juice.
    Results: Treatment of apple juice with RspCAE led to a chlorogenic acid degradation from 53.38 ± 0.94 mg L
    Conclusion: These results demonstrated a high stability and substrate specificity of RspCAE. An increase in caffeic acid and a concurrent decrease in chlorogenic acid concentration may exert a beneficial effect on human health. © 2019 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
    MeSH term(s) Chlorogenic Acid/chemistry ; Esterases/chemistry ; Flavoring Agents/chemistry ; Fruit and Vegetable Juices/analysis ; Fungal Proteins/chemistry ; Hydrogen-Ion Concentration ; Hydrolysis ; Malus/chemistry ; Odorants/analysis ; Rhizoctonia/enzymology ; Substrate Specificity
    Chemical Substances Flavoring Agents ; Fungal Proteins ; Chlorogenic Acid (318ADP12RI) ; Esterases (EC 3.1.-)
    Language English
    Publishing date 2019-08-28
    Publishing country England
    Document type Journal Article
    ZDB-ID 184116-6
    ISSN 1097-0010 ; 0022-5142
    ISSN (online) 1097-0010
    ISSN 0022-5142
    DOI 10.1002/jsfa.9940
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    In stock of ZB MED Cologne/Königswinter

    Zs.B 808: Show issues Location:
    Je nach Verfügbarkeit (siehe Angabe bei Bestand)
    bis Jg. 2021: Bestellungen von Artikeln über das Online-Bestellformular
    ab Jg. 2022: Lesesaal (EG)

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  6. Article ; Online: Enzymatic hydrolysis of kaempferol 3-O-(2‴-O-sinapoyl-β-sophoroside), the key bitter compound of rapeseed (Brassica napus L.) protein isolate.

    Siebert, Mareike / Krings, Ulrich / Günther, Thorben / Fragalas, Apostolos / Berger, Ralf G

    Journal of the science of food and agriculture

    2021  Volume 102, Issue 5, Page(s) 2179–2182

    Abstract: Background: The use of rapeseed protein for human nutrition is primarily limited by its strong bitterness, which is why the key bitter compound, kaempferol 3-O-(2‴-O-sinapoyl-β-sophoroside), is enzymatically degraded.: Results: Mass spectrometry ... ...

    Abstract Background: The use of rapeseed protein for human nutrition is primarily limited by its strong bitterness, which is why the key bitter compound, kaempferol 3-O-(2‴-O-sinapoyl-β-sophoroside), is enzymatically degraded.
    Results: Mass spectrometry analyses of an extract from an untreated rapeseed protein isolate gave three signals for m/z 815 [M-H]. The predominant compound among the three compounds was confirmed as kaempferol-3-O-(2‴-O-sinapoyl-β-sophoroside). Enzymatic hydrolysis of this key bitter compound was achieved using a sinapyl ester cleaving side activity of a ferulic acid esterase (FAE) from the basidiomycete Schizophyllum commune (ScoFAE). Recombinant ferulic acid esterases from Streptomyces werraensis (SwFAE) and from Pleurotus eryngii (PeFAE) possessed better cleavage activity towards methyl sinapate but did not hydrolyze the sinapyl ester linkage of the bitter kaempferol sophoroside.
    Conclusion: Kaempferol-3-O-(2‴-O-sinapoyl-β-sophoroside) was successfully degraded by enzymatic treatment with ScoFAE, which may provide a means to move the status of rapeseed protein from feed additive to food ingredient. © 2021 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
    MeSH term(s) Brassica napus ; Brassica rapa ; Humans ; Hydrolysis ; Kaempferols ; Taste
    Chemical Substances Kaempferols
    Language English
    Publishing date 2021-11-03
    Publishing country England
    Document type Journal Article
    ZDB-ID 184116-6
    ISSN 1097-0010 ; 0022-5142
    ISSN (online) 1097-0010
    ISSN 0022-5142
    DOI 10.1002/jsfa.11547
    Database MEDical Literature Analysis and Retrieval System OnLINE

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    In stock of ZB MED Cologne/Königswinter

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  7. Article: Enzymatic mitigation of 5-O-chlorogenic acid for an improved digestibility of coffee

    Siebert, Mareike / Ralf G. Berger / Annabel Nieter

    Food chemistry. 2018 Aug. 30, v. 258

    2018  

    Abstract: A p-coumaroyl esterase from Rhizoctonia solani was used to decrease 5-O-chlorogenic acid (5-CQA) content in coffee powder. HPLC-UV showed a decline of up to 98% of 5-CQA after the enzyme treatment. Effects on aroma were determined by means of aroma ... ...

    Abstract A p-coumaroyl esterase from Rhizoctonia solani was used to decrease 5-O-chlorogenic acid (5-CQA) content in coffee powder. HPLC-UV showed a decline of up to 98% of 5-CQA after the enzyme treatment. Effects on aroma were determined by means of aroma extract dilution analysis. Flavour dilution factors of treated and control extract differed in four volatile compounds only. Effect on aroma and taste was evaluated by sensory tests. No significant differences were perceived, and no off-flavour nor off-taste was noted. As chlorogenic acids are suspected to cause stomach irritating effects in sensitive people, the enzyme treatment offers a technically feasible approach to improve the quality of coffee beverages by reducing 5-CQA concentration without significantly affecting the aroma and taste profile.
    Keywords Thanatephorus cucumeris ; chlorogenic acid ; coffee (beverage) ; digestibility ; enzymatic treatment ; esterases ; high performance liquid chromatography ; odors ; off flavors ; sensory evaluation ; stomach ; taste ; volatile compounds
    Language English
    Dates of publication 2018-0830
    Size p. 124-128.
    Publishing place Elsevier Ltd
    Document type Article
    ZDB-ID 243123-3
    ISSN 1873-7072 ; 0308-8146
    ISSN (online) 1873-7072
    ISSN 0308-8146
    DOI 10.1016/j.foodchem.2018.03.061
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  8. Article ; Online: Enzymatic mitigation of 5-O-chlorogenic acid for an improved digestibility of coffee.

    Siebert, Mareike / Berger, Ralf G / Nieter, Annabel

    Food chemistry

    2018  Volume 258, Page(s) 124–128

    Abstract: A p-coumaroyl esterase from Rhizoctonia solani was used to decrease 5-O-chlorogenic acid (5-CQA) content in coffee powder. HPLC-UV showed a decline of up to 98% of 5-CQA after the enzyme treatment. Effects on aroma were determined by means of aroma ... ...

    Abstract A p-coumaroyl esterase from Rhizoctonia solani was used to decrease 5-O-chlorogenic acid (5-CQA) content in coffee powder. HPLC-UV showed a decline of up to 98% of 5-CQA after the enzyme treatment. Effects on aroma were determined by means of aroma extract dilution analysis. Flavour dilution factors of treated and control extract differed in four volatile compounds only. Effect on aroma and taste was evaluated by sensory tests. No significant differences were perceived, and no off-flavour nor off-taste was noted. As chlorogenic acids are suspected to cause stomach irritating effects in sensitive people, the enzyme treatment offers a technically feasible approach to improve the quality of coffee beverages by reducing 5-CQA concentration without significantly affecting the aroma and taste profile.
    MeSH term(s) Beverages/analysis ; Carboxylic Ester Hydrolases/metabolism ; Chlorogenic Acid/analysis ; Chlorogenic Acid/metabolism ; Chromatography, High Pressure Liquid ; Coffee/chemistry ; Coffee/metabolism ; Gas Chromatography-Mass Spectrometry ; Humans ; Rhizoctonia/enzymology ; Spectrophotometry, Ultraviolet ; Taste Perception ; Volatile Organic Compounds/analysis ; Volatile Organic Compounds/chemistry ; Volatile Organic Compounds/isolation & purification
    Chemical Substances Coffee ; Volatile Organic Compounds ; Chlorogenic Acid (318ADP12RI) ; Carboxylic Ester Hydrolases (EC 3.1.1.-) ; arylesterase (EC 3.1.1.2)
    Language English
    Publishing date 2018-03-15
    Publishing country England
    Document type Journal Article
    ZDB-ID 243123-3
    ISSN 1873-7072 ; 0308-8146
    ISSN (online) 1873-7072
    ISSN 0308-8146
    DOI 10.1016/j.foodchem.2018.03.061
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