Foaming, emulsifying and rheological properties of extracts from a co-product of the Quorn fermentation process

Julien Lonchamp - ORCID: 0000-0001-7954-4745 https://orcid.org/0000-0001-7954-4745Item also deposited in University of Edinburgh repository, available at: https://www.research.ed.ac.uk/portal/en/publications/foaming-emulsifying-and-rheological-properties-of-extracts-from-a-coproduct-of-the-quorn-fermentation-process(c1316b1e-0940-4329-8b28-f010f4156548).htmlThis study assessed the functional profile (foaming, emulsifying and rheological properties), proteomic and metabolomic composition of a naturally foaming and currently unexploited co-product (centrate) from the Quorn fermentation process. Due to the low environmental footprint of this process the centrate is a potential source of sustainable functional ingredients for the food industry. A range of fractions were isolated from the centrate via successive ultrafiltration steps. The retentate 100 (R100) fraction, which was obtained following a 100 kDa ultrafiltration, displayed good foaming, emulsifying and rheological properties. R100 solutions and oil-in-water emulsions displayed high viscosity, while R100 solutions and hydrogels showed high viscoelasticity. R100 foams displayed high stability while oil-in-water R100 emulsions showed small and stable oil droplet size distributions. Large mycelial aggregates were reported in R100 solutions and gels, correlating with their high viscosity and viscoelasticity. A dense mycelial network was observed in R100 foams and contributing to their stability. In parallel tensiometry measurements highlighted the presence of interfacially active molecules in R100 which formed a rigid film stabilising the oil/water interface. A number of functional metabolites and proteins were identified in the centrate, including a cerato-platanin protein, cell membrane constituents (phospholipids, sterols, glycosphingolipids, sphingomyelins), cell wall constituents (chitin, chitosan, proteins), guanine and guanine-based nucleosides and nucleotides. This study highlighted the potential of functional extracts from the Quorn fermentation process as novel ingredients for the preparation of sustainable food products and the complex and specific nature of the centrate’s functional profile, with contributions reported for both mycelial structures and interfacially active molecules.This work was supported by the Engineering and Physical Sciences Research Council (Grant number EP/J501682/1 Foaming and Fat Replacer Ingredients).https://doi.org/10.1007/s00217-019-03287-z245pubpu

Sonicated extracts from the Quorn fermentation co-product as oil-lowering emulsifiers and foaming agents

Replaced AM with VoR 2020-02-07This study assessed the impact of sonication on the structure and properties of a functional extract (retentate 100 or R100) from the Quorn fermentation co-product (centrate). In a previous study we reported that the R100 fraction displayed good foaming, emulsifying and rheological properties. Sonication of a R100 solution led to the breakdown of the large hyphal structures characteristic of this extract into smaller fragments. Foams prepared with sonicated R100 displayed a higher foaming ability than with untreated R100 and a high foam stability but lower than untreated R100 ones. Oil-in-water emulsions prepared with sonicated R100 displayed smaller oil droplet size distributions than with untreated R100. Confocal micrographs suggested that small fungal fragments contributed to the stabilisation of oil droplets. 50% oil-reduced R100 emulsions were prepared by mixing R100 emulsions (untreated or sonicated) with a sonicated R100 solution at a 1:1 ratio. Smaller oil droplet size distributions were reported for the oil-reduced emulsions. These results showed that the addition of small hyphal fragments or surface-active molecules and molecular aggregates released during sonication contributed to the formation and stabilisation of smaller oil droplets. This study highlighted the potential to modulate the structure, emulsifying and foaming properties of functional extracts from the Quorn fermentation co-product by sonication and the potential of these extracts as oil-lowering agents in emulsion-based products through the reduction of oil droplet size and their stabilisation.This work was supported by the Engineering and Physical Sciences Research Council [grant number EP/J501682/1 Foaming and Fat Replacer Ingredients].https://doi.org/10.1007/s00217-020-03443-w246pubpub

Functional fungal extracts from the Quorn fermentation co-product as novel partial egg white replacers

Replaced AM with VoR 2020-01-17The production of mycoprotein biomass by Marlow Foods for use in their meat alternative brand Quorn is a potential source of sustainable alternatives to functional ingredients of animal origin for the food industry. The conversion of this viscoelastic biomass into the Quorn meat-like texture relies on functional synergy with egg white (EW), effectively forming a fibre gel composite. In a previous study we reported that an extract (retentate 100 or R100) obtained from the Quorn fermentation co-product (centrate) via ultrafiltration displayed good foaming, emulsifying and rheological properties. This current study investigated if a possible similar synergy between EW and R100 could be exploited to partially replace EW as foaming and/or gelling ingredient. The large hyphal structures characteristic of R100 solutions were observed in EW-R100 mixtures, while EW-R100 gels showed dense networks of entangled hyphal aggregates and filaments. R100 foams prepared by frothing proved less stable than EW ones, however a 75/25 w/w EW-R100 mixture displayed a similar foam stability to EW. Simlarly R100 hydrogels proved less viscoelastic than EW ones, however the viscoelasticity of gels prepared with 50/50 w/w and 75/25 w/w EW-R100 proved similar to those of EW gels while 75/25 w/w EW-R100 gels displayed similar hardness to EW ones. Both results highlighted a functional synergy between the R100 material and EW proteins. In parallel tensiometry measurements highlighted the presence of surface-active material in EW-R100 mixtures contributing to their high foaming properties. These results highlighted the potential of functional extracts from the Quorn fermentation process for partial EW replacement as foaming and gelling agent, and the complex nature of the functional profile of EW-R100 mixtures, with contributions reported for both hyphal structures and surface-active material.This work was supported by the Engineering and Physical Sciences Research Council [grant number EP/J501682/1 Foaming and Fat Replacer Ingredients].https://doi.org/10.1007/s00217-019-03390-1246pubpu

Stable emulsions of droplets in a solid edible organogel matrix

Sitosterol–oryzanol organogels are unstable near water, but are shown to be stable in the presence of glycerol.</p

Molecular Interactions behind the Self-Assembly and Microstructure of Mixed Sterol Organogels

In this work, we have employed docking and atomistic molecular dynamics (MD) simulations supported by complementary experiments using atomic force microscopy, rheology and spectroscopy to investigate the self-assembled structure of β-sitosterol and γ-oryzanol molecules into cylindrical tubules in a non-aqueous solvent. Docking models of several phytosterols, including sitosterol, with oryzanol and other sterol-esters demonstrate that for systems to form tubules, the phytosterol sterane group must be stacked in a wedge shape with the esters sterane group, and a hydrogen bond must form between the hydroxyl group of the phytosterol and the carbonyl group of the ester. Molecular dynamics of the self-assembled structure were initiated with the molecules in a roughly cylindrical configuration, as suggested from previous experimental studies, and the configurations were found to be stable during 50 ns simulations. We performed MD simulations of two tubules in proximity to better understand the aggregation of these fibrils and how the fibrils interact in order to stick together. We found that an interfibril network of non-covalent bonds, in particular van der Waals and π-π contacts, which is formed between the ferulic acid groups of oryzanol through the hydroxyl, methoxy and aromatic groups, is responsible for the surface-to-surface interactions between fibrils; an observation supported by molecular spectroscopy. We believe these interactions are of primary importance in creating a strong organogel network

Hippocampus Leads Ventral Striatum in Replay of Place-Reward Information

While the brain is asleep, the hippocampus plays first fiddle in the orchestra of memory; spatial information is reactivated in the hippocampus shortly in advance of emotional memory traces in the vental striatum

Anti-relapse neurons in the infralimbic cortex of rats drive relapse-suppression by drug omission cues

Drug addiction is a chronic relapsing disorder of compulsive drug use. Studies of the neurobehavioral factors that promote drug relapse have yet to produce an effective treatment. Here we take a different approach and examine the factors that suppress – rather than promote – relapse. Adapting Pavlovian procedures to suppress operant drug response, we determined the anti-relapse action of environmental cues that signal drug omission (unavailability) in rats. Under laboratory conditions linked to compulsive drug use and heightened relapse risk, drug omission cues suppressed three major modes of relapse-promotion (drug-predictive cues, stress, and drug exposure) for cocaine and alcohol. This relapse-suppression is partially driven by omission cue-reactive neurons, which constitute small subsets of glutamatergic and GABAergic cells, in the infralimbic cortex. Future studies of such neural activity-based cellular units (neuronal ensembles/memory engram cells) for relapse-suppression can be used to identify alternate targets for addiction medicine through functional characterization of anti-relapse mechanisms

Connectivity-based parcellation of the human frontal polar cortex

The frontal pole corresponds to Brodmann area (BA) 10, the largest single architectonic area in the human frontal lobe. Generally, BA10 is thought to contain two or three subregions that subserve broad functions such as multitasking, social cognition, attention, and episodic memory. However, there is a substantial debate about the functional and structural heterogeneity of this large frontal region. Previous connectivity-based parcellation studies have identified two or three subregions in the human frontal pole. Here, we used diffusion tensor imaging to assess structural connectivity of BA10 in 35 healthy subjects and delineated subregions based on this connectivity. This allowed us to determine the correspondence of structurally based subregions with the scheme previously defined functionally. Three subregions could be defined in each subject. However, these three subregions were not spatially consistent between subjects. Therefore, we accepted a solution with two subregions that encompassed the lateral and medial frontal pole. We then examined resting-state functional connectivity of the two subregions and found significant differences between their connectivities. The medial cluster was connected to nodes of the default-mode network, which is implicated in internally focused, self-related thought, and social cognition. The lateral cluster was connected to nodes of the executive control network, associated with directed attention and working memory. These findings support the concept that there are two major anatomical subregions of the frontal pole related to differences in functional connectivity