Jerusalem Artichoke Tubers Research Articles

THE STUDY ON PROBIOTIC FUNCTIONAL BEVERAGES WITH JERUSALEM ARTICHOKE TUBERS

The growth of lactobacilli in extracts of Jerusalem artichoke tubers and stability of the cultures during subsequent storage were studied. To assess the results, a standard and modified method for determining the number of lactobacilli was used. A significant difference was established in the obtained results, which are most likely associated with the destruction of agglomerates as the result of additional processing.

Impact of Processing on Inulin and sugars content of Jerusalem Artichoke Tuber

Impact of Processing on Inulin and sugars content of Jerusalem Artichoke Tuber

Assessment of consumer and culinary qualities of jerusalem artichoke

The article presents the results of evaluation of consumer and culinary qualities. Despite the prescription of the growth of Jerusalem artichoke, there is no doubt that for industrial development is a new production culture. Jerusalem artichoke tubers can be used fresh and boiled. 16 varieties of various target usage with high stable quality of tubers, attractive appearance, the form of a tuber and high marketability are allocated. Under the conditions of cultivation on sandy loam soil of Korenevo dry matter content in tubers of Jerusalem artichoke was 21.4...26,4%, the content of inulin is 11.6...by 18.7%. The most in demand according to all the requirements for consumption of tubers fresh and for culinary purposes were the following classes: Nahodka, Dietichesky, Korenevskiy (hybrid), Nadezhda, Podmoskovny.

COMPLEX PROCESSING OF JERUSALEM ARTICHOKE INTO FUNCTIONAL PRODUCTS

. The paper presents an analysis of literary sources, which shows the importance of expanding the range of functional products and the relevance of developing technology for the integrated processing of Jerusalem artichoke tubers. For experimental studies used standardized techniques. Using the Ishikawa diagram, the most significant causal relationships of the main factors that influence the quality of healthy food products prepared on the basis of the Jerusalem artichoke are identified. Studies of the amino acid composition of tubers and limiting amino acid established. The main raw material is tested for the content of heavy metals and nitrates. The possibility of excluding the “cleaning” technological operation was experimentally substantiated and confirmed by microbiological studies. We have studied the effect of microwave processing at different processing modes to reduce the microbiological contamination of raw materials. Technologies have been developed for the processing of topinambur into candied peel and fermented products. In the technology of candied peel, to reduce the mass fraction of sugar in the finished product, which is used for sprinkling, a mixture of fructose and pectin was used. Drying was carried out to achieve in the finished candied mass fraction of moisture 14%. The parameters of the Jerusalem artichoke fermentation process were established: temperature - 20 ° С, duration 10 days, the amount of the added starter was 1% of the mass of the prepared raw material. Lactic acid bacteria Lactobacillus plantarum strain AH 11/16 were used as the starter. Fermentation was carried out before the accumulation of titratable acids 0.8 ... 0.9%, in terms of lactic acid. A flow chart of the integrated processing of Jerusalem artichoke tubers into functional food products is presented. A tasting of the developed samples was carried out, which showed high organoleptic indicators of the quality of the finished product. The developed technologies have been tested in restaurant facilities.

Development of symbiotic yoghurt and biological evaluation (New Zealand White Rabbits) of its functional properties

Abstract Functional foods are those that bring benefits to human health beyond nutrition such as the prevention of cardiovascular diseases, allergies and intestinal problems. Among the functional foods highly consumed worldwide, yogurt is highlighted, especially in the probiotic and symbiotic versions. The aim of this study was to use the Jerusalem artichoke tuber flour ( Helianthus tuberosus L.) as a new prebiotic source for the development of functional yogurt. The identification and quantification of the fructans of the Jerusalem artichoke flour was performed and later yoghurt formulations were elaborated. These yogurts were submitted to analyses of centesimal composition, shelf life and sensorial evaluation. For the biological evaluation, a symbiotic yogurt formulation was chosen (the best accepted in sensorial evaluation) and included in the feed of New Zealand white rabbits, in the growth and final phase. The in vivo experiment had three distinct groups (control group, probiotic group and symbiotic group). At the end of 50 days of experiment, the animals were euthanized and submitted to the serological and cecal microbiota evaluation. Through this study, the prebiotic/bifidogenic capacity of Jerusalem artichoke flour was evidenced.

Effects of amino acids on the fermentation of inulin or glucose to produce R,R-2,3-butanediol using Paenibacillus polymyxa ZJ-9.

This study investigated the effects of different amino acids on the fermentation of pure inulin and glucose using Paenibacillus polymyxa ZJ-9 in order to improve the production of R,R-2,3-butanediol (R,R-2,3-BD) respectively. The inulin extract from Jerusalem artichoke tubers contained 19 common amino acids, which were detected by HPLC. Arg featured the highest content (1290mgl-1 ). A single add-back experiment of 20 common amino acids indicated that Asn, Ser, His and Arg are key amino acids in R,R-2,3-BD synthesis during inulin fermentation using P. polymyxa ZJ-9. The corresponding yields of R,R-2,3-BD reached 24·32, 22·32, 22·03 and 21·04gl-1 after the four key amino acids (1·5gl-1 each) and glucose were evaluated in this fermentation. The yields were considerably higher than that of the control group (12·11gl-1 ). With the addition of the mixture of four amino acids (1·5gl-1 each), the highest yields of R,R-2,3-BD (25·07 and 17·47gl-1 ) were obtained with the increase of 107·0 and 89·1% during the fermentation of glucose and pure inulin respectively. SIGNIFICANCE AND IMPACT OF THE STUDY: Paenibacillus polymyxa is a micro-organism with a reported potential for industrialized production of R,R-2,3-butanediol. The nitrogen sources have a significant effect on R,R-2,3-butanediol formation using P. polymyxa. This study demonstrated a highly efficient new method to improve the yield of R,R-2,3-butanediol without adding other nitrogen sources except amino acids during the fermentation. This will therefore decrease the production cost of R,R-2,3-butanediol and provide a new strategy for promoting synthesis of amino acid-dependent products.

A one-pot two-enzyme system on the production of high value-added D-allulose from Jerusalem artichoke tubers

Abstract A one-pot two-enzyme reaction system was developed to produce high-fructose syrup (HFS) containing healthy rare sugar d-allulose from Jerusalem artichoke (JA). Inulin in JA was converted through the cascade reaction of a novel exo-inulinase from Bacillus velezensis (BvInu) and D-allulose 3-epimerase from Ruminococcus sp. (RDAE). BvInu and RDAE were expressed in Bacillus subtilis and successfully secreted into the supernatant, which decrease the production cost and avoid enzyme purification. The optimal temperature and stability of extracellular BvInu significantly increased, thereby promoting the catalytic activity of the two enzymes for the cascade reaction in one pot. Inulin in JA powder was almost completely converted into monosaccharides in the treatment with the optimal ratio of BvInu : RDAE (80 : 40 U/g inulin) at 50 °C for 2 h. The ratio of D-glucose, D-fructose, and D-allulose in the product was approximately 1:3:1, and the yield on JA powder was 67%. The system exhibits potential high-valued application of non-grain crops on producing HFS with D-allulose.

Functional annotation and identification of MADS-box transcription factors related to tuber dormancy in Helianthus tuberosus L.

Dormancy-associated MADS-box (DAM) genes play an important role in plant dormancy and release phases. Little is known about the dormancy characteristics of Jerusalem artichoke tubers. Using bioinformatics, we identified and annotated 23 MADS-box gene sequences from the genome of the Jerusalem artichoke and we analyzed the differential expression of these genes at different developmental stages of tuber dormancy. The results show that all 23 genes encode basic proteins and most of the genes of the same subgroup have similar pI values. MADS-box genes from the Jerusalem artichoke and from other closely related species were divided into ten categories using phylogenetic analysis software. Based on the amino acid sequence of the MADS-domain proteins, ten highly conserved motifs were identified. Gene ontology annotation, InterProScan protein function prediction, and RT-PCR analysis showed that ten MADS-box genes play important roles in the dormancy process of Jerusalem artichoke tubers. Our work lays a foundation for further study of the role of MADS-box genes in the dormancy of the Jerusalem artichoke and other tuber crops.

Sequential extraction of protein and inulin from the tubers of Jerusalem artichoke (Helianthus tuberosus L.)

An increase in inulin and plant-protein based nutraceutical demand ultimately puts pressure on available resources. Therefore, there is a need to prospect for supplementary feedstocks and sustainable ways to exploit them. The aim of this study was to explore the technical feasibility of sequential extraction of inulin and protein from Jerusalem artichoke tubers and understand the interrelationships between processes and product functional properties. The response surface methodology was used to determine the optimal parameters for sequential extraction. Protein functional properties analysis was done to identify the effects of the extraction process. The extraction approach adopted in this study was preceded by mechanical pressing of the tuber to yield a protein-rich juice. However, only 40.8% of the protein was recovered from the juice, therefore a subsequent solvent extraction step followed to extract the residual protein and inulin retained in the solids. Selective extraction was achieved when protein was solubilised in the first step of solvent extraction. The overall protein and inulin yields from pressing and both sequential extraction steps were 71.88 and 67.6%, respectively. The inulin yields were substantially higher than the maximum overall yields when inulin extraction, from the pressed tuber, was performed first thus improving yields from 57.3 to 67.6%. Consequently, mechanical pressing improved the overall protein yield. Sequential extraction resulted in an inulin extract with minimal protein contamination compared to the conventional method. Therefore, sequential extraction was efficient in yielding extracts with reduced impurities and good functional properties.

Increased Butanol Yields through Cosubstrate Fermentation of Jerusalem Artichoke Tubers and Crude Glycerol by Clostridium pasteurianum DSM 525.

Clostridium pasteurianum DSM 525 can produce butanol, 1,3-propanediol, and ethanol from glycerol. The product distribution can be tilted toward butanol when adding butyric acid. The strain predominantly produces acetic and butyric acids when grown on saccharides. Hence, butyrate formed from saccharide conversion can be used to stimulate butanol production from glycerol under cosubstrate cultivation. The optimal cosubstrate ratio was determined, and under optimal conditions, a butanol yield and a productivity of 0.27 ± 0.01 gbutanol g–1(glycerol + sugar)–1 and 0.74 ± 0.02 g L–1 h–1 were obtained. On the basis of these results, batch fermentation in a 5 L bioreactor was performed using Jerusalem artichoke hydrolysate (carbohydrate source) and crude glycerol (residue from biodiesel production) at the previously determined optimal condition. A butanol yield and a productivity of 0.28 ± 0.007 gbutanol g(glycerol+sugar)–1 and 0.55 ± 0.008 g L–1 h–1 were achieved after 27 h fermentation, indicating the suitability of those low-cost carbon sources as cosubstrates for butanol production via C. pasteurianum.

Inulin from Jerusalem artichoke tubers alleviates hyperglycaemia in high-fat-diet-induced diabetes mice through the intestinal microflora improvement.

The rate of hyperglycaemia in people around the world is increasing at an alarming rate at present, and innovative methods of alleviating hyperglycaemia are needed. The effects of Jerusalem artichoke inulin on hyperglycaemia, liver-related genes and the intestinal microbiota in mice fed a high-fat diet (HFD) and treated with streptozotocin (STZ) to induce hyperglycaemia were investigated. Inulin-treated hyperglycaemic mice had decreased average daily food consumption, body weight, average daily water consumption and relative liver weight and blood concentrations of TAG, total cholesterol, HDL-cholesterol and fasting blood glucose. Liver-related gene expressions in hyperglycaemic (HFD-fed and STZ-treated) compared with control mice showed eighty-four differentially expressed genes (forty-nine up-regulated and thirty-five down-regulated). In contrast, hyperglycaemic mice treated with inulin had twenty-two differentially expressed genes compared with control ones. Using Illumina high-throughput sequencing technology, the rarefaction and the rank abundance curves as well as the α diversity indices showed the treatment-induced differences in bacterial diversity in intestine. The linear discriminant analysis of effect size showed that the inulin treatment improved intestinal microbiota; in particular, it significantly increased the number of Bacteroides in the intestine of mice. In conclusion, inulin is potentially an effective functional food for the prevention and/or treatment of hyperglycaemia.

SUN-PO031: The Processed Powder of Jerusalem Artichoke (Helianthus Tuberosus L.) Tuber Mixing in Hospital Enteral Feeding Formula for Diarrhea Patient in Surgical Intensive Care Unit: Preparation Method and Clinical Pilot Study

SUN-PO031: The Processed Powder of Jerusalem Artichoke (Helianthus Tuberosus L.) Tuber Mixing in Hospital Enteral Feeding Formula for Diarrhea Patient in Surgical Intensive Care Unit: Preparation Method and Clinical Pilot Study

Systematic unravelling of the inulin hydrolase from Bacillus amyloliquefaciens for efficient conversion of inulin to poly-(\u03b3-glutamic acid)

BackgroundBacillus amyloliquefaciens NB is a newly discovered strain, which produces poly-(γ-glutamic acid) (γ-PGA) from raw extracted inulin of Jerusalem artichoke tubers; however, the underlying mechanisms remain unknown. To address this problem, we identified the inulin hydrolase in wild-type strain B. amyloliquefaciens NB.ResultsThe novel inulin hydrolase (CscA) was discovered from strain NB, with high inulinase activity (987.0 U/mg at 55 °C) and strong resistance at pH values between 8.0 and 11.0, suggesting the potential application of CscA in Jerusalem artichoke biorefinery. CscA exhibited a kcat/Km of (6.93 ± 0.27) × 103 for inulin; its enzymatic activity was stimulated by metal ions, like K+, Mn2+, or Ca2+. Similar to their role in glycoside hydrolase 32 family enzymes, the conserved Asp37, Asp161, and Glu215 residues of CscA contribute to its catalytic activity. Targeted disruption of CscA gene suppressed inulin utilization by strain NB. Overexpression of CscA significantly enhanced the γ-PGA generation by 19.2% through enhancement in inulin consumption.ConclusionsThe inulin hydrolase CscA is critical for inulin metabolism in B. amyloliquefaciens and indicates potential application in Jerusalem artichoke biorefinery.

Efficient β-poly(l-malic acid) production from Jerusalem artichoke by Aureobasidium pullulans ipe-1 immobilized in luffa sponge matrices

β-poly(l-malic acid) (PMLA) production by Aureobasidium pullulans ipe-1 using Jerusalem artichoke tuber (JA) hydrolysate as a low cost carbon source was developed. The PMLA production was favored by JA pretreated with 0.06 M nitric acid without adding exogenous nitrogen sources into fermentation medium. With an initial 130 g/L total sugar of the JA hydrolysate, the highest PMLA productivity 0.52 g/L·h was achieved, which was increased by 2.0 folds compared to that with sole glucose case. To further enhance PMLA productivity, the cells were immobilized in luffa sponge matrices, and repeated batch culture was carried out for 4 cycles. The resulting PMLA productivity was further enhanced by 50% compared with the batch culture. The cost of PMLA production in the JA case was only 5.4% of that in the glucose case. The outcomes of this work provided a strategy of PMLA production on a commercial scale.

Features of the enzyme composition of Jerusalem artichoke tubers

The article deals with different methods of preparing Jerusalem artichoke tubers to stabilize the color of semi-finished products and finished products. The varieties Interés and Violet de Rennes were chosen as objects of study. The purpose of this work is to study the activity of the enzyme system of Jerusalem artichoke tubers, followed by the use of raw materials as an ingredient in the preparation of culinary dishes with high nutritional and biological value. In accordance with the objective, the characteristics of the enzymatic composition of the material under study were researched. It was found that of the oxidoreductases present, the most active enzyme is polyphenol oxidase. It has been established that in the tubers of Jerusalem artichoke, the activity of polyphenol oxidase is in 1.8 times lower, peroxidase – in 1.34 times higher; ascorbate oxidase is in 2.79 times higher than that of Violet de Rennes tubers. A comparative analysis was performed on the reduction of the activity of enzymes and the preservation of the mass fraction of L-ascorbic acid in heat treatment and microwave processing. It has been established that the most successful method of treating Jerusalem artichoke tubers in order to inactivate the enzyme system and to preserve L-ascorbic acid is a microwave processing of 600 W in 1 minute. Studies have shown that with such preparation, the semi-finished product does not change color, the activity of the enzyme polyphenol oxidase decreases by 20 times, and the maintenance of the content of L-ascorbic acid is 68.4%. In further studies, it is important to study the technologies for preparing culinary dishes based on Jerusalem artichoke tubers using the results obtained to stabilize the color and preserve the biologically active substances of the raw materials.

Microbial production of difructose anhydride III from Jerusalem artichoke tuber powder by recombinant yeast Saccharomyces cerevisiae and Kluyveromyces marxianus

Difructose anhydride III (DFA III), a functional sweetener, is enzymatically produced from inulin by inulin fructotransferase (IFTase; EC 4.2.2.18). Here, a recombinant yeast strain hyper-secreting IFTase from Arthrobacter aurescens was developed by employing the translational fusion partner technique, and the recombinant yeast produced 77.5 g (64.6% yield) of DFA III from 200 g of crude extract of Jerusalem artichoke tuber powder containing 120 g of inulin during direct fermentation. The sugar purity of DFA III was increased up to 95% by additional incubation with Kluyveromyces marxianus. This study is the first report of the secretory production of recombinant IFTase in Saccharomyces cerevisiae, and the direct conversion of DFA III from crude extract of Jerusalem artichoke tuber powder by microbial fermentation.

Effect of some antioxidant treatments on physical and chemical characters of jerusalem artichoke tubers under cold storage conditions

Jerusalem artichoke is one of the non-traditional crops of the family Asteraceae. Its tubers are considered one of the richest vegetable crop in sugars especially inulin. Jerusalem artichoke faces some problems during storage such as tubers browning. The aim of this study was to enhance tubers quality and storability by soaking treatments for 5 min with 3% ascorbic acid, 3% citric acid, 1% calcium chloride or water, which served as control, before storage. The results clearly indicated that 3% ascorbic acid reduced the weight loss and decay. Also, it maintained better tubers appearance as well as higher contents of carbohydrates, total soluble solids, protein and inulin compared to other treatments. The observed effects of ascorbic acid on the tubers quality and storability could be due to its effect on Polyphenol oxidase, whereas its activity was inhibited by ascorbic acid.

Elucidating dominant factors of PO43–, Cd2+ and nitrobenzene removal by biochar: A comparative investigation based on distinguishable biochars

Biochars produced from crab shell (CSB), oak sawdust (OB), Jerusalem artichoke tuber (JAB) and sorghum grain (SB) displayed distinguishable adsorption-related characteristics, such as specific surface area (SSA), ash content and acidic oxygen-containing functional groups (AFGs), which linked to the biochar adsorption mechanisms of most pollutants. Herein, PO43–, Cd2+, and nitrobenzene (NB) were employed for adsorption by these biochars to elucidate the dominant factors for the adsorption. Adsorption performance of the three pollutants onto these four biochars varied considerably, as exemplified by the excellent adsorption of PO43– and Cd2+ onto CSB (225.3 and 116.0 mg/g, respectively) as compared with onto the other three biochars (4.2–37.1 mg/g for PO43– and 9.7–41.0 mg/g for Cd2+). OB displayed the best adsorption of NB (72.0 mg/g), followed by SB (39.5 mg/g), JAB (31.1 mg/g), and CSB (23.6 mg/g). The kinetics and isotherm adsorption assessments couple with material characterization suggested that the sorption of selected pollutants on biochars was attributed to the multiple mechanisms involved, including coprecipitation, chemical bonds, cation exchange, physical absorption, and complexation. Further path analysis suggested that AFGs and ash content in biochars were more important than SSA with regards to pollutant removal, especially, with ash playing a crucial role in the removal of Cd2+ and PO43–, and AFGs being mainly responsible for NB adsorption. These findings might offer guidance on the preparation or modification of biochar with a targeted function for pollutant removal through an understanding the dominant factors.

Jerusalem artichoke tuber flour as a wheat flour substitute for biscuit elaboration

Jerusalem artichoke produces underground tubers which accumulate fructans, mainly inulin, which can be regarded as functional dietary fiber. In the present work, flour from Jerusalem artichoke (JA) was obtained and this product resulted in a source of inulin (48.97 ± 3.40 g/100 g dry base, db) and phenolic compounds (272 ± 22 mg gallic acid equivalents/100 g). Total protein and fat content in JA flour was 4.27 ± 0.02 and 0.53 ± 0.01 g/100 g db, respectively. The glass transition temperature (Tg) of the flour, which is a critical parameter that determines the storage temperature of this product, was determined by thermal analysis. The flour remained thermally stable up to 190 °C, which limits the baking temperature. Biscuits were formulated from a mixture of flours from wheat (WF), amaranth (AF) and JA (JAF). The baking condition (150 °C, 15 min) was selected based on the color and texture attributes of the baked products. The percentage of substitution of the wheat flour was limited by the sensory characteristics of the biscuits obtained. The formulation containing 8% AF, 17% JAF and 75% WF exhibited the higher rate of acceptance, resulting a healthier alternative, with lower energy content than traditional wheat flour-based biscuits.

Characterization of the Tibet plateau Jerusalem artichoke (Helianthus tuberosus L.) transcriptome by de novo assembly to discover genes associated with fructan synthesis and SSR analysis

BackgroundJerusalem artichoke (Helianthus tuberosus L.) is a characteristic crop in the Qinghai-Tibet Plateau which has rapidly developed and gained socioeconomic importance in recent years. Fructans are abundant in tubers and represent the foundation for their formation, processing and utilization of yield; and are also widely used in new sugar-based materials, bioenergy processing, ecological management, and functional feed. To identify key genes in the metabolic pathway of fructans in Jerusalem artichoke, high-throughput sequencing was performed using Illumina Hi Seq™ 2500 equipment to construct a transcriptome library.ResultsQinghai-Tibet Plateau Jerusalem artichoke “Qingyu No.1” was used as the material; roots, stems, leaves, flowers and tubers of Jerusalem artichoke in its flowering stage were mixed into a mosaic of the Jerusalem artichoke transcriptome library, obtaining 63,089 unigenes with an average length of 713.6 bp. Gene annotation through the Nr, Swiss Prot, GO, KOG and KEGG databases revealed 34.95 and 46.91% of these unigenes had similar sequences in the Nr and Swiss Prot databases. The GO classification showed the Jerusalem artichoke unigenes were divided into three ontologies, with a total of 49 functional groups encompassing biological processes, cellular components, and molecular functions. Among them, there were more unigenes involved in the functional groups for cellular processes, metabolic processes, and single-organism processes. 38,999 unigenes were annotated by KOG and divided into 25 categories according to their functions; the most common annotation being general function prediction. A total of 13,878 unigenes (22%) were annotated in the KEGG database, with the largest proportion corresponding to pathways related to carbohydrate metabolism. A total of 12 unigenes were involved in the synthesis and degradation of fructan. Cluster analysis revealed the candidate 12 unigene proteins were dispersed in the 5 major families of proteins involved in fructan synthesis and degradation. The synergistic effect of INV gene is necessary during fructose synthesis and degradation in Jerusalem artichoke tuber development. The sequencing data from the transcriptome of this species can provide a reliable data basis for the identification and assessment of the expression of the members of the INV gene family.A simple sequence repeat (SSR) loci search was performed on the transcriptome data of Jerusalem artichoke, identifying 6635 eligible SSR loci with a large proportion of dinucleotide and trinucleotide repeats, and the most different motifs were repeated 5 times and 6 times. Dinucleotide and trinucleotide repeat motifs were the most frequent, with AG/CT and ACC/GGT repeat motifs accounting for the highest proportion.ConclusionsIn this study, a database search of the transcriptome of the Jerusalem artichoke from the Qinghai Tibet Plateau was conducted by high throughput sequencing technology to obtain important transcriptional and SSR loci information. This allowed characterization of the overall expression features of the Jerusalem artichoke transcriptome, identifying the key genes involved in metabolism in this species. In turn, this offers a foundation for further research on the regulatory mechanisms of fructan metabolism in Jerusalem artichoke.