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Lignan is a class of diphenolic compounds that arise from the condensation of two phenylpropanoid moieties. Oilseed and cereal crops (e.g., flaxseed, sesame seed, wheat, barley, oats, rye, etc.) are major sources of plant lignan. Methods for commercial isolation of the lignan secoisolariciresinol diglucoside (SDG) are not well reported, as most publications describing the detection, extraction, and enrichment of SDG use methods that have not been optimized for commercial scale lignan recovery. Simply scaling up laboratory methods would require expensive infrastructure to achieve a marketable yield and reproducible product quality. Therefore, establishing standard protocols to produce SDG and its derivatives on an industrial scale is critical to decrease lignan cost and increase market opportunities. This review summarizes the human health benefits of flaxseed lignan consumption, lignan physicochemical properties, and mammalian lignan metabolism, and describes methods for detecting, extracting, and enriching flaxseed lignan. Refining and optimization of these methods could lead to the development of inexpensive lignan sources for application as an ingredient in medicines, dietary supplements, and other healthy ingredients.

Linosorbs (Los) are cyclic peptides from flaxseed oil composed of the LO mixture (LOMIX). The activity of LO has been reported as being anti-cancer and anti-inflammatory. However, the study of skin protection has still not proceeded. In particular, there are poorly understood mechanisms of melanogenesis to LO. Therefore, we investigated the anti-melanogenesis effects of LOMIX and LO, and its activity was examined in mouse melanoma cell lines. The treatment of LOMIX (50 and 100 μg/mL) and LO (6.25–50 μM) suppressed melanin secretion and synthesis, which were 3-fold increased, in a dose-dependent manner, up to 95%. In particular, [1–9-NαC]-linusorb B3 (LO1) and [1-9-NαC]-linusorb B2 (LO2) treatment (12.5 and 25 μM) highly suppressed the synthesis of melanin in B16F10 cell lines up to 90%, without toxicity. LOMIX and LOs decreased the 2- or 3-fold increased mRNA levels, including the microphthalmia-associated transcription factor (MITF), Tyrosinase, tyrosinase-related protein 1 (TYRP1), and tyrosinase-related protein 2 (TYRP2) at the highest concentration (25 μM). Moreover, the treatment of 25 μM LO1 and LO2 inhibited the expression of MITF and phosphorylation of upper regulatory proteins such as CREB and PKA. Taken together, these results suggested that LOMIX and its individual LO could inhibit melanin synthesis via downregulating the CREB-dependent signaling pathways, and it could be used for novel therapeutic materials in hyperpigmentation.

Hyperlipidemia, high levels of blood lipids including cholesterol and triglycerides, is a major risk factor for cardiovascular disease. Traditional treatments of hyperlipidemia often include lifestyle changes and pharmacotherapy. Recently, flaxseed has been approved as a nutrient that lowers blood lipids. Several metabolites of flaxseed lignan secoisolariciresinol diglucoside (SDG), have been identified that reduce blood lipids. SDG is present in flaxseed hull as an ester-linked copolymer with 3-hydroxy-3-methylglutaric acid (HMGA). However, purification processes involved in hydrolysis of the copolymer and enriching SDG are often expensive. The natural copolymer of SDG with HMGA (SDG polymer) is a source of bioactive compounds useful in prophylaxis of hypercholesterolemia. After consumption of the lignan copolymer, SDG and HMGA are released in the stomach and small intestines. SDG is metabolized to secoisolariciresinol, enterolactone and enterodiol, the bioactive forms of mammalian lignans. These metabolites are then distributed throughout the body where they accumulate in the liver, kidney, skin, other tissues, and organs. Successively, these metabolites reduce blood lipids including cholesterol, triglycerides, low density lipoprotein cholesterol, and lipid peroxidation products. In this review, the metabolism and efficacies of flaxseed-derived enriched SDG and SDG polymer will be discussed.

The liquified mash of milled grains from the Canadian wheat cultivar, AC Andrew, was fermented to determine whether α-glycerylphosphorylcholine (α-GPC) accumulated and whether the accumulation was dependent on fermentation-related factors. Fermentation was conducted at a temperature of 37 °C for 7 days (168 h) with samples collected every 24 h. The samples were analyzed using a proton nuclear magnetic resonance water suppression pulse sequence to allow the quantitation of ethanol, acetic acid, lactic acid, succinic acid, glycerol, phenethyl alcohol, betaine, and α-GPC. A Gompertz model was used to interpret fermentation kinetics for each analyte, and during fermentation, ethanol accumulated to a concentration of 72.1 g/L while α-GPC accumulated to a concentration of 1.68 g/L over 72 h. There were significant and positive correlations between the accumulation of α-GPC, ethanol, lactic acid, and glycerol and acetic acid production. Furthermore, there were no significant negative correlations between the productions of these compounds; hence, all the compounds accumulated during fermentation were produced simultaneously with no observed decrease measured in any compound. This indicates that α-GPC can be successfully produced industrially without any negative impact on ethanol or other useful compounds.

Whey protein isolate (WPI) was mixed with anionic flaxseed (Linum usitatissimum L.) gum (FG), and phase transition during coacervate formation was monitored. Effects of ionic strength and hydrogen bonding on coacervation of WPI‐FG system and corresponding rheological properties were investigated. During coacervate formation, structural transitions were confirmed by both turbidimetry and confocal laser scanning microscopy. Increasing ionic strength with sodium chloride (50 mM) decreased optical density (600 nm) at pHmax. Correspondingly, pHc and pHϕ1 decreased from pH 5.4 to 4.8 and from 5.0 to 4.6, respectively, while pHϕ2 increased from pH 1.8 to 2.4. Sodium chloride suppressed biopolymer electrostatic interactions and reduced coacervate formation. Adding urea (100 mM) shifted pHϕ1, pHmax, and pHϕ2 from 4.8, 3.8, and 1.8 to 5.0, 4.0, and 2.2, respectively, while pHc was unaffected. Optical density (600 nm) at pHmax (0.536) was lower than that of control in the absence of urea (0.617). This confirmed the role of hydrogen bonding during coacervate formation in the biopolymer system composed of WPI and FG. Dynamic shear behavior and viscoelasticity of collected coacervates were measured, and both shear‐thinning behavior and gel‐like properties were observed. Addition of sodium chloride and urea reduced ionic strength and hydrogen bonding, resulting in decreased WPI‐FG coacervate dynamic viscosity and viscoelasticity. The disturbed charge balance contributed to a loosely packed structure of coacervates which were less affected by altered hydrogen bonding. Findings obtained here will help to predict flaxseed gum behavior in protein‐based foods., Effects of ionic strength and hydrogen bonding on whey protein isolate and flaxseed gum (WPI‐FG) coacervate formation and coacervate rheological properties were investigated. Structures of WPI‐FG coacervates were loosely packed due to increased ionic strength and decreased hydrogen bonding caused by NaCl and urea addition, respectively, resulting in reduced dynamic viscosity and viscoelasticity.

Linusorbs (flaxseed orbitides) are a family of naturally-occurring cyclic peptides. Previously, we reported that their anticancer effects were associated with their structures. In this study, we investigated the anti-inflammatory activities of 2 different linusorbs ([1-9-NαC]-linusorb B2 and [1-9-NαC]-linusorb B3) in lipopolysaccharide (LPS)-induced THP-1 macrophage activation as well as the underlying mechanism of this inflammatory response. Both molecules suppressed pro-inflammatory mediators (TNF-α, IL-1β, IL-6, NO and COX-2) and were involved in downregulating the NF-κB signaling pathway. The suppressive effects on pro-inflammatory mediators were comparable and the concentration range of action was similar (1-4 μM). However, the concentration of compound that induced downregulation of the NF-κB pathway was different for each compound. While [1-9-NαC]-linusorb B3 could inhibit the activation of the NF-κB pathway at concentrations of 1 and 2 μM, [1-9-NαC]-linusorb B2 induced a comparable inhibitory effect at a concentration of 4 μM.

Lactic acid bacteria present in Kimchi, such as

Aquafaba (AQ) emulsification properties are determined by genetics and seed processing conditions. The physicochemical properties and hydration rates of chickpea (CDC Leader) as a control with proven emulsifying properties were recently reported. Here, we identify correlations between soybean (Backtae, Seoritae, and Jwinunikong) physical, chemical, and hydration properties as well as AQ yield from seed and functional (emulsion and foaming) properties. In addition, a total of 20 compounds were identified by NMR including alcohols (isopropanol, ethanol, methanol), organic acids (lactic acid, acetic acid, succinic acid, citric acid, and malic acid), sugars (glucose, galactose, arabinose, sucrose, raffinose, stachyose), essential nutrients (choline, phosphocholine), amino acids (alanine, glutamine), and polyphenols (resveratrol, glycitin). The process used in this study utilizes a soaking step to hydrate the seed of the selected Korean soybean cultivars. The product, AQ, is an oil emulsifier and foaming agent, which is suitable for use as an egg substitute with improved emulsion/foam formation properties when compared with a chickpea-based AQ.

The substitution of animal-based foods (meat, eggs, and milk) with plant-based products can increase the global food supply. Recently, pulse cooking water (a.k.a. aquafaba) was described as a cost-effective alternative to the egg in gluten-free, vegan cooking and baking applications. Aquafaba (AQ) forms stable edible foams and emulsions with functional properties that are like those produced by whole egg and egg white. However, the functional ingredients of AQ are usually discarded during food preparation. In this study, Korean-grown soy (ver. Backtae, Seoritae, and Jwinunikong) and chickpea were used to produce AQ. Two approaches were compared. In the first, seed was cooked at an elevated pressure without presoaking. In the second, seed was soaked, then, the soaking water was discarded, and soaked seed was cooked at an elevated pressure. Both approaches produced a useful emulsifier, but the latter, with presoaking, produced a superior product. This approach could lead to a process that involves a small number of efficient steps to recover an effective oil emulsifier, produces no waste, and is cost-effective. The AQ product from Backtae (yellow soybean) produced emulsions with better properties (90%) than AQ produced from other cultivars and produced more stable food oil emulsions. This study will potentially lead to gluten-free, vegan products for vegetarians and consumers with animal protein allergies. This is the first report of the efficient production of AQ, an egg white substitute derived from cooked soybean of known cultivars.

Concerns regarding sustainability have prompted the search of value in the by-products of food manufacturing. Such is the case of the cooking water (CW) of chickpeas, which has shown its potential as a vegan egg white replacement. This study aimed to characterize and compare the CW from three novel legumes (black soybeans, BSB, yellow soybeans, YSB, and small black beans, SBB) obtained from the processing of Korean soybean foods, and the widely used CW from chickpeas (CH), with regard to total polyphenol, total carbohydrate, and protein contents, and further compare their foaming and emulsifying abilities and stabilities. Compositional analysis revealed that all the studied legumes possessed higher values than CH for all parameters. Furthermore, the CW from these legumes exhibited enhanced functional properties, particularly foaming capacity and stability. Taken together, our results suggest that the CW from BSB, YSB, and SBB, sourced from the manufacturing of legume food products, has the potential of being revalorized as a plant-based functional ingredient for vegan product development.

Background Bioactive orbitides (linusorbs, LOs) from flaxseed (Linum usitatisssimum L.) contribute to the bitter flavor of flaxseed oil. Methods were developed for the removal of the bitter-flavored [1–8-NαC], [1-(Rs,Ss)-MetO]-linusorb B1 (15) from flaxseed oil and now the extracted LOs can be used in nutraceuticals, and even in drug synthesis. The LOs have potential therapeutic applications and may be used as scaffolds that can be modified for increased utility. Scope and approach This review summarizes the current state of knowledge of LOs with regard to their structure and biological activities. Approaches of isolation, structure determination and chemical modification are also reviewed towards the goal of a variety of applications. Key findings and conclusions The availability of naturally isolated LOs in sufficient quantity for chemical modification will allow the conduct of biological assays with the native compound and its analogues. Due to their biological activity, these compounds have the potential for use in health. The modification of the LOs was necessary in order to study the relationship between orbitide structure and biological function. In addition, native and modified LOs can be used as ligands for production of fluorescent tags, affinity purification columns and antibodies. Analogues of natural products can also be used to probe structure-activity relationship studies and the importance of individual amino acids and functional groups in biological activity. Discoveries could lead to value-added flax products that benefit flax growers and consumers.

A novel heteropolysaccharide defined as FP-1 was enriched from flaxseed hull through hot water extraction (boiling water, 2 h, twice) followed by ion-exchange and size exclusion chromatography. FP-1 is a highly purified heteropolysaccharide with an average molecular weight of 2626 kDa. Its monosaccharide composition includes xylose (35.2%), rhamnose (23.8%), galactose (23.4%), arabinose (10.6%), fucose (4.0%), glucose (2.7%) and mannose (0.3%). Main linkage type of FP-1 backbone includes →2)-α-L-Rhap-(1→, →4)-α-D-GalpA-(1→, →4)-β-D-Xylp-(1→, →3,5)-α-L-Araf-(1→, and →2)-α-D-Xylp-(1→. FP-1 has a triple-helix conformation, indicating its potential bioactivity. FP-1 could stimulate immune responses through inducing mRNA expression of tumor necrosis factor α (TNF-α), nitric oxide (NO), and interleukin (IL-6 and IL-12) in murine macrophages. FP-1 also inhibits hepatitis B virus (HBV) through inhibition of surface antigen (HBsAg) and envelope antigen (HBeAg) expression and interfering with HBV DNA replication. These findings suggest that FP-1 could be potentially developed as functional food ingredient, immune stimulant and vaccine adjuvant.

With the increasing number of older adults, the elderly-friendly food market has been rapidly growing. The physicochemical and antioxidant properties of soymilk-based banana-blueberry-puree with and without flaxseed-based (XanFlax) and xanthan-gum-based (brand G) thickeners were compared as a potential senior food. Samples included a control, three treatments with XanFlax (1%, 3%, and 5%), and three treatments with brand G (1.35%, 2.7%, and 5.4%). The physicochemical (color, sugar, salinity, pH, viscosity, and hardness) and antioxidant properties [DPPH, ABTS, reducing power (RP), and total polyphenol content (TPC)] were compared. The chromaticity values (L*, a*, and b*) and pHs were similar among all treatments and the control, but the salinity of brand G showed statistical differences (p &lt, 0.05). All samples met the Korean Industrial Standards for senior foods in terms of viscosity and hardness, while samples with brand G were harder and more viscous than those with XanFlax and the control (p &lt, 0.001). XanFlax samples had greater ABTS radical scavenging activities than the control and brand G samples (p &lt, 0.001). Although, the developed puree can be a possible senior food product without the addition of thickeners, XanFlax might be applied as a non-xanthan gum-based viscosity thickener with antioxidant functions for senior-friendly foods.

Linusorbs (LOs) are natural peptides found in flaxseed oil that exert various biological activities. Of LOs, LOB3 ([1&ndash, 9-N&alpha, C]-linusorb B3) was reported to have antioxidative and anti-inflammatory activities, however, its anti-cancer activity has been poorly understood. Therefore, this study investigated the anti-cancer effect of LOB3 and its underlying mechanism in glioblastoma cells. LOB3 induced apoptosis and suppressed the proliferation of C6 cells by inhibiting the expression of anti-apoptotic genes, B cell lymphoma 2 (Bcl-2) and p53, as well as promoting the activation of pro-apoptotic caspases, caspase-3 and -9. LOB3 also retarded the migration of C6 cells, which was achieved by suppressing the formation of the actin cytoskeleton critical for the progression, invasion, and metastasis of cancer. Moreover, LOB3 inhibited the activation of the proto-oncogene, Src, and the downstream effector, signal transducer and activator of transcription 3 (STAT3), in C6 cells. Taken together, these results suggest that LOB3 plays an anti-cancer role by inducing apoptosis and inhibiting the migration of C6 cells through the regulation of apoptosis-related molecules, actin polymerization, and proto-oncogenes.

Flaxseed gum (FG) is a by-product of flax (Linum usitatissimum L.) meal production that is useful as a food thickener, emulsifier, and foaming agent. FG is typically recovered by hot-water extraction from flaxseed hull or whole seed. However, FG includes complex polymer structures that contain bioactive compounds. Therefore, extraction temperature can play an important role in determining its functional properties, solution appearance, and solution stability during storage. These characteristics of FG, including FG quality, determine its commercial value and utility. In this study, FG solution functional properties and storage stability were investigated for solutions prepared at 70 and 98 &deg, C. Solutions of FG prepared at 98 &deg, C had lower initial viscosity than solutions extracted at 70 &deg, C, though the viscosity of these solutions was more stable during storage. Solutions prepared by extraction at both tested temperatures exhibited similar tolerance to 0.1 mol/L salt addition and freeze-thaw cycles. Moreover, the higher extraction temperature produced a FG solution with superior foaming and emulsification properties, and these properties were more stable with storage. Foams and emulsions produced from FG extracted at higher temperatures also had better stability. FG extracted at 98 &deg, C displayed improved stability and consistent viscosity, foamability, and emulsification properties in comparison to solutions prepared at 70 &deg, C. Therefore, the FG solution extracted at 98 &deg, C had more stable properties and, potentially, higher commercial value. This result indicates that FG performance as a commercial food additive can influence food product quality.

Although flax (Linum usitatissimum L.) has long been used as Ayurvedic medicine, its anti-inflammatory role is still unclear. Therefore, we aimed to investigate the anti-inflammatory role of a linusorb mixture (LOMIX) recovered from flaxseed oil. Effects of LOMIX on inflammation and its mechanism of action were examined using several in vitro assays (i.e., NO production, real-time PCR analysis, luciferase-reporter assay, Western blot analysis, and kinase assay) and in vivo analysis with animal inflammation models as well as acute toxicity test. Results: LOMIX inhibited NO production, cell shape change, and inflammatory gene expression in stimulated RAW264.7 cells through direct targeting of Src and Syk in the NF-&kappa, B pathway. In vivo study further showed that LOMIX alleviated symptoms of gastritis, colitis, and hepatitis in murine model systems. In accordance with in vitro results, the in vivo anti-inflammatory effects were mediated by inhibition of Src and Syk. LOMIX was neither cytotoxic nor did it cause acute toxicity in mice. In addition, it was found that LOB3, LOB2, and LOA2 are active components included in LOMIX, as assessed by NO assay. These in vitro and in vivo results suggest that LOMIX exerts an anti-inflammatory effect by inhibiting the inflammatory responses of macrophages and ameliorating symptoms of inflammatory diseases without acute toxicity and is a promising anti-inflammatory medication for inflammatory diseases.

Nanobiotechnology has grown rapidly and become an integral part of modern disease diagnosis and treatment. Biosynthesized silver nanoparticles (AgNPs) are a class of eco-friendly, cost-effective and biocompatible agents that have attracted attention for their possible biomedical and bioengineering applications. Like many other inorganic and organic nanoparticles, such as AuNPs, iron oxide and quantum dots, AgNPs have also been widely studied as components of advanced anticancer agents in order to better manage cancer in the clinic. AgNPs are typically produced by the action of reducing reagents on silver ions. In addition to numerous laboratory-based methods for reduction of silver ions, living organisms and natural products can be effective and superior source for synthesis of AgNPs precursors. Currently, plants, bacteria and fungi can afford biogenic AgNPs precursors with diverse geometries and surface properties. In this review, we summarized the recent progress and achievements in biogenic AgNPs synthesis and their potential uses as anticancer agents.

Wheat-based thin stillage (W-TS) is a liquid co-product of wheat fermentation for ethanol production, which typically contains substantial amounts of glycerol. Two-stage fermentation, via endemic microorganisms, can be used in processes to convert this compound to more valuable products and simplify the enrichment process through the clarification of the medium and concentration of particles as a protein-rich concentrate. We recultured bacteria 90 times (72 h at 37 °C) on fresh W-TS to determine the stability of the culture and metabolic processes. Next-generation sequencing of W-TS revealed the presence of a predominant Lactobacillus community that rapidly displaced competing microorganisms (e.g., Pediococcus) in subsequent fermentations. These organisms produced bacteriocins (e.g., helveticin J, interpreted through the presence of bacteriocin genes) and acidified the fermentation broth (through the production of succinic acid: 1.7 g/L, lactic acid: 1.8 g/L, and acetic acid: 4.1 g/L). Furthermore, the microbial community produced cobalamin (inferred through sequencing) and converted glycerol (10 g/L reduced to 3.5 g/L after 72 h) to 1,3-propanediol (6.1 g/L after 72 h). Altogether, Lactobacilli were identified as the predominant endemic microorganisms in W-TS after the first 10 cultures. The community was stable and provided a novel approach to increase the value of organic solutes in W-TS.

Nanocomposites, based on iron salts and soluble flaxseed gum (FG), were prepared as potential treatments of iron deficiency anemia (IDA). FG was extracted, characterized, and formulated into iron-loading nanocomposites via ion-exchange against FeCl_3, Fe_2(SO_4)_3, FeCl_2, and FeSO_4·7H_2O. FG-iron nanocomposites preparation condition was optimized, and physicochemical properties of the nanocomposites were investigated. In vitro release kinetics of iron in simulated gastric fluid (SGF) was also evaluated. FG heteropolysaccharide, consisting of rhamnose (33.73%), arabinose (24.35%), xylose (14.23%), glucose (4.54%), and galactose (23.15%) monosaccharides, linked together via varieties of glycosidic bonds, was a good recipient for both ferric and ferrous irons under screened conditions (i.e., 80 °C, 2 h, I/G = 1:2). Iron loaded contents in the nanocomposites prepared from FG-FeCl_3, FG-Fe_2(SO_4)_3, FG-FeCl_2, and FG-FeSO_4·7H_2O were 25.51%, 10.36%, 5.83%, and 22.83%, respectively. Iron in these nanocomposites was mostly in a bound state, especially in FG-FeCl_3, due to chelation forming bonds between iron and polysaccharide hydroxyl or carboxyl groups and formed stable polysaccharide-iron crystal network structures. Free iron ions were effectively removed by ethanol treatments. Because of chelation, the nanocomposites delayed iron release in SGF and the release kinetics were consistent with Korsmeyer-Peppas model. This indicates that such complexes might reduce side effects of free iron in human stomach. Altogether, this study indicates that these synthetic FG-iron nanocomposites might be developed as novel iron supplements for iron deficiency, in which FG-FeCl_3 is considered as the best option.

Background Flaxseed (Linum usitatissimum L.) gum (FG) is a by-product of the flax oil industry which can be easily prepared from flaxseed meal, flaxseed hull and/or whole flaxseed. FG has many potential food and non-food applications as it imparts marked solution properties and is proposed to have nutritional values as dietary fiber. However, FG is underutilized due to constituents with non-consistent physicochemical and functional properties. Scope and approach The present review provides an update of recent research into FG composition including its major constituents, proteins and polysaccharides. The review also describes findings related to FG solution physico-chemical properties including rheological, gelation, and emulsification properties that potentially determine FG applications. Possible FG structural modifications (crosslinking, esterification, and etherification) and interactions with proteins are also reviewed to elucidate strategies for FG utilization through manipulation of controllable properties. Key findings and conclusions Flaxseed cultivars exhibit substantial genotypic variation with respect to monosaccharide and polysaccharide composition, molecular weight, and protein contents. Thus, selection of flaxseed genotype can help to optimize FG composition and benefit FG product design where specific functional and nutritional properties are required. Structural modification of FG polysaccharides offers another way for targeted tuning of FG properties and to minimize the inherent drawbacks of FG polysaccharides. Moreover, FG-protein interactions can also be engineered. Based on the mechanistic understanding of FG-protein interaction, FG-protein complexes can be utilized as texture modifiers, emulsifiers, and matrixes for bioactive nutrients encapsulation etc. to impart desired properties to foods, cosmetics, pharmaceutics, and medicines.

Wheat-based thin stillage (W-TS) and wheat-based distillers’ solubles (W-DS) contain compounds and suspended particles that might be recovered. Clarification is an essential step prior to compound extraction/recovery as solids often foul process equipment and interfere with heat and mass transfer. Three clarification strategies were investigated, clarification using clarifying agents, size-exclusion medium prepared from distillers’ wet grains (DWG), and fermentative coagulation. Bentonite (0.4%, w/v) was the most effective clarification agent tested. Solutions obtained by pressing DWG had lower turbidity than W-TS. Repeatedly soaking DWG in stillage and pressing allowed the recovery of a partially clarified fraction. Fermentative coagulation employed endemic microorganisms. W-TS particles aggregated, adhered to CO2 gas bubbles, and floated as two-stage fermentation progressed. Fermentation provided greater turbidity reduction and yielded lower turbidity solutions compared with other methods. Fermentation also generated separable protein-rich (50%, dry basis; db) slurries. Lactobacillus sp. contributed major slurry proteins in W-TS. This approach to industrial clarification provides an opportunity to recover particles for use as a protein rich animal feed ingredient.

Coacervates were prepared with flaxseed (Linum usitatissimum L.) gum (FG) and whey protein isolate (WPI) solutions in water. Structural transitions during coacervate formation were monitored by turbidimetry and zeta potentiometry. Biopolymer mixing ratio R (1:4–15:1, w/w) and pH (6.0–1.4) effects on pH-dependent phase transitions (pHc, pHϕ1, and pHϕ2) were examined. Where R = 1:1 (w/w), pHc, pHϕ1, and pHϕ2 were observed at pH 5.4, pH 5.0, and pH 1.8, respectively. The highest optical density (OD600 = 0.617 ± 0.009) occurred at pH 3.4, the pHmax. As R increased from 1:4 to 15:1, pHϕ1 and pHϕ2 also increased (pHϕ1 4.2 to 5.2 and pHϕ2 1.8 to 2.2). Accordingly, pHmax shifted from 3.0 to 4.8 while pHc was independent of R. The shift of pHmax was consistent with isoelectric point (IEP) of the WPI-FG mixture determined by electrophoretic mobility measurements. The maximum WPI-FG coacervate formation occurred at R = 2:1 (w/w) and pHmax = 3.8 with OD600 = 0.783 ± 0.018. Dynamic shear viscosity and viscoelasticity of WPI-FG coacervates were determined at a range of pH and R. WPI-FG coacervates exhibited shear-thinning behavior and gel-like properties. The highest dynamic viscosity and viscoelasticity of WPI-FG coacervates were observed at pH 3.8 with R = 2:1 (w/w). Electroneutrality of WPI-FG mixture favored coacervate formation with a more compact structure and improved rheological properties. Light microscopy observations revealed that uncharged WPI-FG mixtures formed coacervates that were more compact than charged coacervates and exhibited improved rheological properties.

Two-stage fermentation (TSF) of saccharified wheat with a consortium of endemic lactobacilli produced CO2 and induced colloid separation of fermented solution to produce a protein concentrate (PC). Protein-rich slurry (50%, db) was obtained by decanting solution or skimming floating material during or after TSF. Washing and drying processes were explored to improve protein content, extend storage life of slurry, and yield converted stillage for compound recovery. Centrifuging and washing slurry afforded a PC and clarified solution. PC protein content increased to 60% (w/w, db). The PC was dried in a spray dryer or drum dryer or tray dryer. Dried PC water activity ranged 0.23–0.30. The dried PC lysine content was low, but lysine availability (95%) was excellent. Liquid from TSF and washing was readily microfiltered. Mass recovery of protein, glycerol, 1,3-propanediol, lactic acid, acetic acid, and glycerylphosphorylcholine from combined TSF, washing, and filtration were 66, 76, 72, 77, 74, and 84%, respect...

In 2015, an International Union of Pure and Applied Chemistry (IUPAC) Task Group was formed to develop nomenclature recommendations for homodetic cyclic peptides produced from ribosomal precursors. Delegates of the 2015 International Conference on Circular Proteins (ICCP) were presented with the strengths and weaknesses of four published approaches to homodetic cyclic peptide nomenclature, and a summary of the ensuing discussion is presented here. This interim report presents a potentially novel suggestion – the use of Cahn-Ingold-Prelog rules to specify amino acid priority in homodetic peptides for consistent numbering. Indeed, this might be the first extension of the Cahn-Ingold-Prelog rules in five decades. The authors invite interested parties to contact the corresponding author with suggestions for the improvement of the proposed nomenclature; these ideas will be discussed and considered for inclusion in the final report.

A consortium of organisms, endemic in wheat-based thin stillage (W-TS), obtained from a commercial ethanol production converts glycerol to 1,3-propanediol (1,3-PD) and lactic acid to acetic acid. We sought to improve conditions for 1,3-PD and acetic acid production to be used in future studies of industrial isolation of these compounds from two-stage fermentation. Occasionally, stillage fermentation proceeded slowly, but an inoculum of Lactobacillus panis PM1B augmented both fermentation rate and extent. Fermentation rate and product yield were enhanced by adjusting pH to 5 daily and adding glucose and glycerol (molar ratio 0.1:1), freeze-dried W-TS, and vitamins (B2, B3, and B12). 1,3-PD and 3-hydroxypropionaldehyde (3-HPA) did not inhibit 1,3-PD production during fermentation. Moreover, agitation did not improve fermentation rate or extent. Corn sugar was a suitable substitute for glucose. Fermentation was performed at both 20 and 150 L with 1,3-PD production of 2% (w/v, 20 g/L) being routinely achieved...

Summary Flaxseed gum (FG) was prepared from six Canadian flaxseed (Linum usitatissimum L.) cultivars. Yield, neutral sugar content, acidic sugar content and protein content varied significantly among cultivar FG extracts. Zeta potential (−16.4 to −27.4 mV) and rheological properties of solution were cultivar dependent. Solutions prepared with CDC Glas FG had the highest viscosity (2.984 Pa•s), while CDC Sorrel produced the lowest (0.048 Pa•s). FG solutions exhibited pseudoplastic shear-thinning behaviour. Viscosity of FG solution increased with concentration, while viscosity and pseudoplasticity decreased with increased temperature. NaCl addition decreased solution viscosity while adding sucrose increased viscosity. FG solutions prepared from Flanders and CDC Sorrel had the highest and lowest emulsion activity index, respectively, while solutions of CDC Arras and CDC Bethune FG had the lowest and highest emulsion stability, respectively. Findings presented here provide information that could enable greater utilisation in food, cosmetic and pharmaceutical industries as thickeners and/or emulsifiers.

Summary An ion-pair reversed-phase high-performance liquid chromatography (HPLC) method was developed for the analysis of sinigrin in Ethiopian mustard (Brassica carinata A. Braun) seed and seed fractions. Separation was compared on several RP-HPLC columns (Inertsil® ODS-4 C18 and ZORBAX® Eclipse XDB-C18) with an isocratic eluent containing 100% aqueous (aq.) tetramethylammonium bromide (10 mm, pH 5.0). Sinigrin retention was affected by HPLC variables including the type of ion-pair reagent, buffer strength and pH, acetonitrile concentration, column temperature and eluent flow rate. Partial validation demonstrated this optimised chromatographic condition to be linear, accurate and precise. Multistage extraction using 70% (v/v) aq. methanol was more efficient than 50% (v/v) aq. acetonitrile. In addition, the matrix effect and recovery rate as well as processing efficiency of the analytical protocol were determined. This method is suitable for high throughput analysis of sinigrin in Ethiopian mustard seed and seed fractions.

To the best of our knowledge, this is the first report of a self-assembling orbitide that is capable of forming 1D nano-fibers and ultimately 3D molecular gel networks. LOB3 (a.k.a. cyclolinopeptide A), extracted from Linum usitatissimum L. (flaxseed), forms molecular gels in acetonitrile. LOB3 molecular gels, illustrate that cyclic peptides may be comprised of more complex amino acid sequences than have been currently reported. It appears that cyclization, to form orbitides, imparts conformational aspects to the molecule facilitating self-organization into crystalline nano-fibers. These nanoscale fibers, ∼300 nm in diameter and >100 μm in length, aggregate into bundles of fibers which may exceed micron dimensions. Within the nano-fibers, the orbitides adapt an antiparallel β-sheet-like conformation with high molecular periodicity, as illustrated by CD and XRD.