51
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Choi SY, Park JS, Shon CH, Lee CY, Ryu JM, Son DJ, Hwang BY, Yoo HS, Cho YC, Lee J, Kim JW, Roh YS. Fermented Korean Red Ginseng Extract Enriched in Rd and Rg3 Protects against Non-Alcoholic Fatty Liver Disease through Regulation of mTORC1. Nutrients 2019; 11:nu11122963. [PMID: 31817227 PMCID: PMC6949916 DOI: 10.3390/nu11122963] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2019] [Revised: 11/28/2019] [Accepted: 12/02/2019] [Indexed: 12/13/2022] Open
Abstract
The fermentation of Korean red ginseng (RG) increases the bioavailability and efficacy of RG, which has a protective role in various diseases. However, the ginsenoside-specific molecular mechanism of the fermented RG with Cordyceps militaris (CRG) has not been elucidated in non-alcoholic fatty liver disease (NAFLD). A mouse model of NAFLD was induced by a fast-food diet (FFD) and treated with CRG (100 or 300 mg/kg) for the last 8 weeks. CRG-mediated signaling was assessed in the liver cells isolated from mice. CRG administration significantly reduced the FFD-induced steatosis, liver injury, and inflammation, indicating that CRG confers protective effects against NAFLD. Of note, an extract of CRG contains a significantly increased amount of ginsenosides (Rd and Rg3) after bioconversion compared with that of conventional RG. Moreover, in vitro treatment with Rd or Rg3 produced anti-steatotic effects in primary hepatocytes. Mechanistically, CRG protected palmitate-induced activation of mTORC1 and subsequent inhibition of mitophagy and PPARα signaling. Similar to that noted in hepatocytes, CRG exerted anti-inflammatory activity through mTORC1 inhibition-mediated M2 polarization. In conclusion, CRG inhibits lipid-mediated pathologic activation of mTORC1 in hepatocytes and macrophages, which in turn prevents NAFLD development. Thus, the administration of CRG may be an alternative for the prevention of NAFLD.
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Affiliation(s)
- Su-Yeon Choi
- College of Pharmacy and Medical Research Center, Chungbuk National University, Cheongju 28160, Korea; (S.-Y.C.); (J.-S.P.); (C.-H.S.); (C.-Y.L.); (D.-J.S.)
| | - Jeong-Su Park
- College of Pharmacy and Medical Research Center, Chungbuk National University, Cheongju 28160, Korea; (S.-Y.C.); (J.-S.P.); (C.-H.S.); (C.-Y.L.); (D.-J.S.)
| | - Chang-Ho Shon
- College of Pharmacy and Medical Research Center, Chungbuk National University, Cheongju 28160, Korea; (S.-Y.C.); (J.-S.P.); (C.-H.S.); (C.-Y.L.); (D.-J.S.)
| | - Chae-Young Lee
- College of Pharmacy and Medical Research Center, Chungbuk National University, Cheongju 28160, Korea; (S.-Y.C.); (J.-S.P.); (C.-H.S.); (C.-Y.L.); (D.-J.S.)
| | - Jae-Myun Ryu
- NOVA K-MED Co., Ltd., 1646 Yuseong-daero, HNU Innobiz Park Suite 403, Yuseong-gu, Daejeon 34054, Korea;
| | - Dong-Ju Son
- College of Pharmacy and Medical Research Center, Chungbuk National University, Cheongju 28160, Korea; (S.-Y.C.); (J.-S.P.); (C.-H.S.); (C.-Y.L.); (D.-J.S.)
| | - Bang-Yeon Hwang
- College of Pharmacy and Medical Research Center, Chungbuk National University, Cheongju 28160, Korea; (S.-Y.C.); (J.-S.P.); (C.-H.S.); (C.-Y.L.); (D.-J.S.)
| | - Hwan-Soo Yoo
- College of Pharmacy and Medical Research Center, Chungbuk National University, Cheongju 28160, Korea; (S.-Y.C.); (J.-S.P.); (C.-H.S.); (C.-Y.L.); (D.-J.S.)
| | - Young-Chang Cho
- College of Pharmacy, Chonnam National University, Gwangju 61186, Korea
| | - Jin Lee
- Department of Pathology, School of Medicine, University of California, San Diego, CA 92093, USA;
| | - Jong-Won Kim
- Biosafety Research Institute and College of Veterinary Medicine, Jeonbuk National University, Deokjin-gu, Jeonju-si 54596, Korea
- Correspondence: (J.-W.K.); (Y.-S.R.); Tel.: +82-63-850-0953 (J.-W.K.); +82-43-261-2819 (Y.-S.R.)
| | - Yoon-Seok Roh
- College of Pharmacy and Medical Research Center, Chungbuk National University, Cheongju 28160, Korea; (S.-Y.C.); (J.-S.P.); (C.-H.S.); (C.-Y.L.); (D.-J.S.)
- Correspondence: (J.-W.K.); (Y.-S.R.); Tel.: +82-63-850-0953 (J.-W.K.); +82-43-261-2819 (Y.-S.R.)
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Quintana G, Spínola V, Martins GN, Gerbino E, Gómez-Zavaglia A, Castilho PC. Release of health-related compounds during in vitro gastro-intestinal digestion of okara and okara fermented with Lactobacillus plantarum. Journal of Food Science and Technology 2019; 57:1061-1070. [PMID: 32123427 DOI: 10.1007/s13197-019-04140-7] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 10/16/2019] [Accepted: 10/24/2019] [Indexed: 11/28/2022]
Abstract
Okara is a highly perishable by-product remaining after filtration of the smashed soybeans seeds in the production of soymilk. Due to its nutritional value, different approaches have been developed to use it as functional ingredient. Fermentation of okara appears as an interesting strategy to preclude spoilage, providing a more stable matrix to be incorporated in the formulation of functional foods. Okara has antioxidant compounds but the effect of fermentation, and their bioaccessibility still need to be investigated. To achieve this aim, the phenolic compounds (as determined by TPC and TFC assays) and the antioxidant properties (as determined by ABTS ·+, DPPH · , O2 ·- assays) of okara and okara fermented with Lactobacillus plantarum CIDCA 83114 were assessed both before and after exposure to simulated gastro-intestinal conditions. Before digestion, okara showed higher values of TPC and TFC than the fermented counterpart. Although a decrease of TPC and TFC was observed after exposing okara to gastric conditions, no significant differences between okara and fermented okara were detected. No further decrease of TPC were observed in intestinal conditions. Okara showed higher antioxidant activity than fermented okara. There was a considerable decrease in the antioxidant activity for both samples when exposed to gastric and intestinal conditions. A good correlation between TFC and antioxidant activities was detected, suggesting that flavonoids play an important role as antioxidants. As a whole, this work provides a solid support for the stability of phytochemicals along the digestive process of both okara and fermented okara.
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Affiliation(s)
- Gabriel Quintana
- 1Center for Research and Development in Food Cryotechnology (CIDCA-CCT-CONICET La Plata), RA-1900 La Plata, Argentina
| | - Vítor Spínola
- 2CQM - Centro de Química da Madeira, Universidade da Madeira, Campus da Penteada, 9020-105 Funchal, Portugal
| | - Gonçalo N Martins
- 2CQM - Centro de Química da Madeira, Universidade da Madeira, Campus da Penteada, 9020-105 Funchal, Portugal
| | - Esteban Gerbino
- 1Center for Research and Development in Food Cryotechnology (CIDCA-CCT-CONICET La Plata), RA-1900 La Plata, Argentina
| | - Andrea Gómez-Zavaglia
- 1Center for Research and Development in Food Cryotechnology (CIDCA-CCT-CONICET La Plata), RA-1900 La Plata, Argentina
| | - Paula C Castilho
- 2CQM - Centro de Química da Madeira, Universidade da Madeira, Campus da Penteada, 9020-105 Funchal, Portugal
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53
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Dong Q, Li Y, Liu G, Zhang Z, Zhou H, Yang H. High Oxygen Treatments Enhance the Contents of Phenolic Compound and Ganoderic Acid, and the Antioxidant and DNA Damage Protective Activities of Ganoderma lingzhi Fruiting Body. Front Microbiol 2019; 10:2363. [PMID: 31681225 PMCID: PMC6813255 DOI: 10.3389/fmicb.2019.02363] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2019] [Accepted: 09/30/2019] [Indexed: 01/04/2023] Open
Abstract
Ganoderma lingzhi is a famous medicinal mushroom used as Chinese medicine or functional food and has been accepted across the globe. It is important to enhance the contents of bioactive compounds, which in turn improves the quality and biological activity of G. lingzhi fruiting body. In this work, freshly harvested G. lingzhi fruiting bodies were treated continuously with air or with 60 and 80% oxygen for 6 days. Samples were collected and determined initially and at 1 day interval during treatment. A high total ganoderic acid content of 29.44 g kg–1 was obtained in samples treated with 60% oxygen at day 3. Quantitative reverse transcriptase (qRT)-PCR and high-performance liquid chromatography (HPLC) analysis showed that the expression levels of hydroxymethylglutaryl-CoA synthase, squalene synthase, and oxidosqualene cyclase genes were substantially increased, resulting in the increase of ganoderic acids A, B, and C2 and ganoderenic acid B. The scavenging activities with 1,1-diphenyl-2-picrylhydrazyl radical, 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) radical, hydroxyl radical, and superoxide radical and the DNA damage protective activity were also enhanced by high oxygen treatment. The results of this work provided a potential method to enhance the active metabolite synthesis in the fruiting body of G. lingzhi.
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Affiliation(s)
- Qingying Dong
- School of Life and Environmental Sciences, Wenzhou University, Wenzhou, China
| | - Yueyue Li
- School of Life and Environmental Sciences, Wenzhou University, Wenzhou, China
| | - Gaoqiang Liu
- National Engineering Laboratory for Rice and By-Product Further Processing, Central South University of Forestry and Technology, Changsha, China
| | - Zhiwei Zhang
- School of Life and Environmental Sciences, Wenzhou University, Wenzhou, China
| | - Huabin Zhou
- School of Life and Environmental Sciences, Wenzhou University, Wenzhou, China
| | - Hailong Yang
- School of Life and Environmental Sciences, Wenzhou University, Wenzhou, China
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Physicochemical characterization and antioxidant activity of cell-bound exopolysaccharides from Lactobacillus fermentum S1 obtained by two extraction methods. Process Biochem 2019. [DOI: 10.1016/j.procbio.2019.06.017] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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55
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Quality and metagenomic evaluation of a novel functional beverage produced from soy whey using water kefir grains. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.108258] [Citation(s) in RCA: 26] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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56
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Preparation, partial characterization and biological activity of exopolysaccharides produced from Lactobacillus fermentum S1. J Biosci Bioeng 2019; 129:206-214. [PMID: 31471140 DOI: 10.1016/j.jbiosc.2019.07.009] [Citation(s) in RCA: 43] [Impact Index Per Article: 8.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/21/2019] [Revised: 07/29/2019] [Accepted: 07/31/2019] [Indexed: 01/01/2023]
Abstract
A high slime-producing Lactobacillus fermentum strain (named as L. fermentum S1) was isolated from traditional fermented Fuyuan pickle, which was made of white turnip and collected from Fuyuan county, Yunnan province, China. We extracted and purified the exopolysaccharides from L. fermentum S1, and investigated their preliminary structure characteristics and biological activities. Three purified exopolysaccharide fractions, designated as EPS1, EPS2 and EPS3, were obtained from the culture supernatant of L. fermentum S1 by ethanol precipitation, anion exchange and gel filtration chromatography. The EPS2 and EPS3 were homogeneous with molecular weights of 4.45 × 106 and 2.82 × 106 Da, respectively. All the purified EPS fractions were composed of glucose, galactose, mannose and arabinose, but with different molar ratios. EPS1, EPS2 and EPS3 presented different surface morphologies and their degradation temperatures were 302.7°C, 316.3°C and 316.9°C, respectively. Bioactivity research showed that L. fermentum S1 EPS elicited free radical scavenging capacity and ferric reducing antioxidant power, and 1 mg/mL of EPS significantly improved the gastrointestinal transit tolerance of non EPS-producing strain L. fermentum LG1. Moreover, S1 EPS had a favorable anti-biofilm activity against Escherichia coli and Staphylococcus aureus. These results indicated that S1 EPS could be explored as a promising functional adjunct for application in foods.
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57
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Verni M, Verardo V, Rizzello CG. How Fermentation Affects the Antioxidant Properties of Cereals and Legumes. Foods 2019; 8:E362. [PMID: 31450581 PMCID: PMC6770679 DOI: 10.3390/foods8090362] [Citation(s) in RCA: 62] [Impact Index Per Article: 12.4] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2019] [Revised: 08/20/2019] [Accepted: 08/22/2019] [Indexed: 12/11/2022] Open
Abstract
The major role of antioxidant compounds in preserving food shelf life, as well as providing health promoting benefits, combined with the increasing concern towards synthetic antioxidants, has led the scientific community to focus on natural antioxidants present in food matrices or resulting from microbial metabolism during fermentation. This review aims at providing a comprehensive overview of the effect of fermentation on the antioxidant compounds of vegetables, with emphasis on cereals- and legumes- derived foods. Polyphenols are the main natural antioxidants in food. However, they are often bound to cell wall, glycosylated, or in polymeric forms, which affect their bioaccessibility, yet several metabolic activities are involved in their release or conversion in more active forms. In some cases, the antioxidant properties in vitro, were also confirmed during in vivo studies. Similarly, bioactive peptides resulted from bacterial and fungal proteolysis, were also found to have ex vivo protective effect against oxidation. Fermentation also influenced the bioaccessibility of other compounds, such as vitamins and exopolysaccharides, enabling a further improvement of antioxidant activity in vitro and in vivo. The ability of fermentation to improve food antioxidant properties strictly relies on the metabolic activities of the starter used, and to further demonstrate its potential, more in vivo studies should be carried out.
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Affiliation(s)
- Michela Verni
- Department of Soil, Plant and Food Science, University of Bari Aldo Moro, 70126 Bari, Italy.
| | - Vito Verardo
- Department of Nutrition and Food Science, University of Granada, Campus Universitario de Cartuja, E-18071 Granada, Spain
- Institute of Nutrition and Food Technology 'José Mataix', Biomedical Research Centre, University of Granada, Avenida del Conocimiento s/n, E-18071 Granada, Spain
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58
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Abdel‐Aty A, Bassuiny R, Barakat A, Mohamed S. Upgrading the phenolic content, antioxidant and antimicrobial activities of garden cress seeds using solid‐state fermentation by
Trichoderma reesei. J Appl Microbiol 2019; 127:1454-1467. [DOI: 10.1111/jam.14394] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2019] [Revised: 06/24/2019] [Accepted: 07/16/2019] [Indexed: 01/02/2023]
Affiliation(s)
- A.M. Abdel‐Aty
- Molecular Biology Department National Research Centre Dokki, Cairo Egypt
| | - R.I. Bassuiny
- Molecular Biology Department National Research Centre Dokki, Cairo Egypt
| | - A.Z. Barakat
- Molecular Biology Department National Research Centre Dokki, Cairo Egypt
| | - S.A. Mohamed
- Molecular Biology Department National Research Centre Dokki, Cairo Egypt
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59
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Wu H, Chai Z, Hutabarat RP, Zeng Q, Niu L, Li D, Yu H, Huang W. Blueberry leaves from 73 different cultivars in southeastern China as nutraceutical supplements rich in antioxidants. Food Res Int 2019; 122:548-560. [DOI: 10.1016/j.foodres.2019.05.015] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2018] [Revised: 04/23/2019] [Accepted: 05/12/2019] [Indexed: 11/29/2022]
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Wang K, Niu M, Yao D, Zhao J, Wu Y, Lu B, Zheng X. Physicochemical characteristics and in vitro and in vivo antioxidant activity of a cell-bound exopolysaccharide produced by Lactobacillus fermentum S1. Int J Biol Macromol 2019; 139:252-261. [PMID: 31374277 DOI: 10.1016/j.ijbiomac.2019.07.200] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2019] [Revised: 07/22/2019] [Accepted: 07/29/2019] [Indexed: 11/27/2022]
Abstract
A cell-bound exopolysaccharide (c-EPS) from Lactobacillus fermentum S1 was isolated and purified to near homogeneity by anion exchange and gel filtration chromatography. The c-EPS is a homogeneous heteropolysaccharide with an average molecular weight of 7.19 × 105 Da and comprises mainly mannose, rhamnose, glucose, and galactose. Fourier transform infrared spectroscopy spectrum of the c-EPS exhibited typical characteristic absorption peaks of polysaccharides. Methylation and NMR analyses showed that the c-EPS had a backbone of α-D-Galp-(1 → 3), α-L-Rhap-(1 → 2), α-D-Glcp-(1 → 3), β-D-Galp-(1 → 3), β-D-Glclp-(1 → 2), and β-L-Rhap-(1 → 3,4) residues, terminated with α-D-Manp-(1 → residue. The advanced structure study indicated the c-EPS not to have a triple-helical conformation, while the microstructural study revealed a hollow porous structure for c-EPS. Further, the thermal analysis showed that the degradation temperature for the c-EPS was 288.0 °C; its peak temperature was 89.4 °C with an enthalpy value of 273.1 J/g. Moreover, the c-EPS exhibited potent DPPH, hydroxyl, and ABTS+ radicals scavenging activities, as well as FRAP in a dose-dependent manner, which could significantly enhance the T-AOC and SOD activity and reduce MDA level in Caenorhabditis elegans. Therefore, this c-EPS could be utilized as a promising natural antioxidant for application in functional foods.
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Affiliation(s)
- Kun Wang
- College of Food science, Heilongjiang Bayi Agricultural University, Daqing 163319, PR China; National Coarse Cereals Engineering Research Center, Daqing, PR China
| | - Mengmeng Niu
- College of Food science, Heilongjiang Bayi Agricultural University, Daqing 163319, PR China
| | - Di Yao
- College of Food science, Heilongjiang Bayi Agricultural University, Daqing 163319, PR China
| | - Jing Zhao
- College of Food science, Heilongjiang Bayi Agricultural University, Daqing 163319, PR China
| | - Yue Wu
- College of Food science, Heilongjiang Bayi Agricultural University, Daqing 163319, PR China
| | - Baoxin Lu
- College of Food science, Heilongjiang Bayi Agricultural University, Daqing 163319, PR China; National Coarse Cereals Engineering Research Center, Daqing, PR China.
| | - Xiqun Zheng
- College of Food science, Heilongjiang Bayi Agricultural University, Daqing 163319, PR China; National Coarse Cereals Engineering Research Center, Daqing, PR China.
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61
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Correa Deza MA, Rodríguez de Olmos A, Garro MS. Solid state fermentation to obtain vegetable products bio-enriched with isoflavone aglycones using lactic cultures. Rev Argent Microbiol 2019; 51:201-207. [PMID: 30558854 DOI: 10.1016/j.ram.2018.04.006] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2017] [Revised: 01/25/2018] [Accepted: 04/04/2018] [Indexed: 01/31/2023] Open
Abstract
The consumption of soybean isoflavones (IS) is associated with several beneficial properties on human health. Some lactic acid bacteria possess β-glucosidase enzyme, that allows to obtain the active form of IS (aglycone). The solid state fermentation (SSF) has received great attention in the last years in order to obtain several valuable compounds. SSF, using soybean as substrate and Lactobacillus rhamnosus CRL 981 as starter, was studied in the present work. Sucrose was added into soybean paste to study the effect on the behavior of the selected strain. The development of L. rhamnosus CRL 981 through pH and recount measures, sugar intake, organic acid production, β-glucosidase activity and IS conversion were analyzed. No significant differences in growth and acidity were observed between soybean pastes with and without sucrose added, but the production of lactic acid was higher in the latter paste. The β-glucosidase activity was detected in both pastes and the complete hydrolysis of IS at 12h of fermentation was observed. Also, this strain was able to increase the free amino acids in soybean paste. SSF, using soybean as substrate and L. rhamnosus CRL 981 as starter culture, is an alternative process to obtain a soybean product bio-enriched in active IS with attractive nutritional characteristics.
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Affiliation(s)
| | | | - Marisa Selva Garro
- Centro de Referencia para Lactobacilos (CERELA-CONICET) San Miguel de Tucumán, Tucumán, Argentina.
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62
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Lin B, Liu X, Wu S, Zheng H, Huo K, Qi S, Chen C. Phytochemicals Content, Antioxidant and Antibacterial Activities of
Sophora viciifolia. Chem Biodivers 2019; 16:e1900080. [DOI: 10.1002/cbdv.201900080] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2019] [Accepted: 05/16/2019] [Indexed: 01/16/2023]
Affiliation(s)
- Bei‐Bei Lin
- Chinese-German Joint Laboratory for Natural Product Research, College of Biological Science and EngineeringShaanxi University of Technology Hanzhong 723000, Shaanxi P. R. China
| | - Xiang Liu
- Chinese-German Joint Laboratory for Natural Product Research, College of Biological Science and EngineeringShaanxi University of Technology Hanzhong 723000, Shaanxi P. R. China
| | - San‐Qiao Wu
- Chinese-German Joint Laboratory for Natural Product Research, College of Biological Science and EngineeringShaanxi University of Technology Hanzhong 723000, Shaanxi P. R. China
| | - Hong‐Xing Zheng
- Chinese-German Joint Laboratory for Natural Product Research, College of Biological Science and EngineeringShaanxi University of Technology Hanzhong 723000, Shaanxi P. R. China
| | - Ke‐Ke Huo
- Chinese-German Joint Laboratory for Natural Product Research, College of Biological Science and EngineeringShaanxi University of Technology Hanzhong 723000, Shaanxi P. R. China
| | - Shan‐Shan Qi
- Vitamin D research institute, College of Biological Science and EngineeringShaanxi University of Technology Hanzhong 723000, Shaanxi P. R. China
| | - Chen Chen
- Chinese-German Joint Laboratory for Natural Product Research, College of Biological Science and EngineeringShaanxi University of Technology Hanzhong 723000, Shaanxi P. R. China
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Bhagyawant SS, Narvekar DT, Gupta N, Bhadkaria A, Koul KK, Srivastava N. Variations in the antioxidant and free radical scavenging under induced heavy metal stress expressed as proline content in chickpea. PHYSIOLOGY AND MOLECULAR BIOLOGY OF PLANTS : AN INTERNATIONAL JOURNAL OF FUNCTIONAL PLANT BIOLOGY 2019; 25:683-696. [PMID: 31168232 PMCID: PMC6522589 DOI: 10.1007/s12298-019-00667-3] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/13/2018] [Revised: 02/22/2019] [Accepted: 04/02/2019] [Indexed: 05/13/2023]
Abstract
This study pertains to the effects of heavy metal salts viz., copper (Cu), manganese (Mn), lead (Pb) and zinc (Zn) on the chickpea accession ICC-4812. The salts were given as treatments to the chickpea seeds at various ascending levels of doses till proving toxic. The treatment of 24 h soaked and swollen seeds were then extended to 7 days duration from the date of treatment. Atomic absorption spectrophotometric analysis of bioassay tissue Cicer, showed maximum uptake of 9.41 mg/g and minimum of 1.65 mg/g tissue dry weight for Pb and Zn respectively. The study reveals that enhanced antioxidant responses are associated with substantial proline accumulation indicating induced stress. Ferric reducing antioxidant power assay measuring antioxidant activity was highest in the chickpea seedling treated with Zn, whereas, free radical scavenging activity was highest in the treatments with Mn. The total phenolic and flavonoid contents ranged between 0.24-0.97 and 0.27-1.00 mg/g of dry matter content respectively. Higher Pb and Zn doses seem to elicit higher proline levels therefore, suggesting an extreme condition of induced abiotic stress. Dose dependent protein oxidation coupled with DNA degradation was observed in all treatments, depicting genotoxicity. Unweighted pair-group method arithmetic average analysis presented similarity coefficients between the treatments.
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Affiliation(s)
| | | | - Neha Gupta
- School of Studies in Biotechnology, Jiwaji University, Gwalior, India
| | - Amita Bhadkaria
- School of Studies in Biotechnology, Jiwaji University, Gwalior, India
| | | | - Nidhi Srivastava
- Department of Bioscience and Biotechnology, Banasthali Vidyapith, Banasthali, India
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Effects of microwave assisted pulse fluidized bed freeze-drying (MPFFD) on quality attributes of Cordyceps militaris. FOOD BIOSCI 2019. [DOI: 10.1016/j.fbio.2019.01.001] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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66
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Reinforcement of the Antioxidative Properties of Chickpea Beverages Through Fermentation Carried Out by Probiotic Strain Lactobacillus plantarum 299v. JOURNAL OF PURE AND APPLIED MICROBIOLOGY 2019. [DOI: 10.22207/jpam.13.1.01] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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67
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Kim DH, Kim MJ, Kim DW, Kim GY, Kim JK, Gebru YA, Choi HS, Kim YH, Kim MK. Changes of Phytochemical Components (Urushiols, Polyphenols, Gallotannins) and Antioxidant Capacity during Fomitella fraxinea⁻Mediated Fermentation of Toxicodendron vernicifluum Bark. Molecules 2019; 24:molecules24040683. [PMID: 30769845 PMCID: PMC6412378 DOI: 10.3390/molecules24040683] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2018] [Revised: 02/08/2019] [Accepted: 02/10/2019] [Indexed: 12/18/2022] Open
Abstract
The stem bark of Toxicodendron vernicifluum (TVSB) has been widely used as a traditional herbal medicine and food ingredients in Korea. However, its application has been restricted due to its potential to cause allergies. Moreover, there is limited data available on the qualitative and quantitative changes in the composition of its phytochemicals during fermentation. Although the Formitella fraxinea-mediated fermentation method has been reported as an effective detoxification tool, changes to its bioactive components and the antioxidant activity that takes place during its fermentation process have not yet been fully elucidated. This study aimed to investigate the dynamic changes of urushiols, bioactive compounds, and antioxidant properties during the fermentation of TVSB by mushroom F. fraxinea. The contents of urushiols, total polyphenols, and individual flavonoids (fisetin, fustin, sulfuretin, and butein) and 1,2,3,4,6-penta-O-galloyl-β-D-glucose (PGG) significantly decreased during the first 10 days of fermentation, with only a slight decrease thereafter until 22 days. Free radical scavenging activities using 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2'-azino-bis(3-ethylbenzothiazoline-6- sulfonic acid) (ABTS), and ferric reducing/antioxidant power (FRAP) as an antioxidant function also decreased significantly during the first six to nine days of fermentation followed by a gentle decrease up until 22 days. These findings can be helpful in optimizing the F. fraxinea⁻mediated fermentation process of TVSB and developing functional foods with reduced allergy using fermented TVSB.
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Affiliation(s)
- Da-Ham Kim
- Department of Food Science and Biotechnology, Chonbuk National University, Jeonju 54896, Jeonbuk, Korea.
| | - Min-Ji Kim
- Department of Food Science and Biotechnology, Chonbuk National University, Jeonju 54896, Jeonbuk, Korea.
| | - Dae-Woon Kim
- Department of Food Science and Biotechnology, Chonbuk National University, Jeonju 54896, Jeonbuk, Korea.
| | - Gi-Yoon Kim
- Department of Food Science and Biotechnology, Chonbuk National University, Jeonju 54896, Jeonbuk, Korea.
| | - Jong-Kuk Kim
- Department of Food Science and Biotechnology, Chonbuk National University, Jeonju 54896, Jeonbuk, Korea.
| | - Yoseph Asmelash Gebru
- Department of Food Science and Biotechnology, Chonbuk National University, Jeonju 54896, Jeonbuk, Korea.
| | - Han-Seok Choi
- Department of Agriculture and Fisheries Processing, Korea National College of Agriculture and Fisheries, Jeonju 54874, Jeonbuk, Korea.
| | - Young-Hoi Kim
- Department of Food Science and Biotechnology, Chonbuk National University, Jeonju 54896, Jeonbuk, Korea.
| | - Myung-Kon Kim
- Department of Food Science and Biotechnology, Chonbuk National University, Jeonju 54896, Jeonbuk, Korea.
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Yin P, Yang L, Li K, Fan H, Xue Q, Li X, Sun L, Liu Y. Bioactive components and antioxidant activities of oak cup crude extract and its four partially purified fractions by HPD-100 macroporous resin chromatography. ARAB J CHEM 2019. [DOI: 10.1016/j.arabjc.2016.09.018] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022] Open
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69
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Lee JH, Hwang CE, Son KS, Cho KM. Comparisons of nutritional constituents in soybeans during solid state fermentation times and screening for their glucosidase enzymes and antioxidant properties. Food Chem 2019; 272:362-371. [PMID: 30309556 DOI: 10.1016/j.foodchem.2018.08.052] [Citation(s) in RCA: 44] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2018] [Revised: 07/14/2018] [Accepted: 08/10/2018] [Indexed: 11/23/2022]
Abstract
This research was the first to demonstrate the variations of nutritional constituents, glucosidase properties and antioxidant activities in soybeans during different solid state fermentation times (germination → 5 periods for 12 days) with Tricholoma matsutake. Total isoflavones were significantly reduced (2661.54 → 1559.04 μg/g) with the increase of aglycone contents (107.61 → 1285.66 μg/g, 12 times) for fermentation, whereas amino acid and fatty acid slightly increased. Among them, daidzein (43.2 → 43.6 → 421.9 → 721.4 → 634.0 μg/g), genistein (52.7 → 24.4 → 339.5 → 546.6 → 512.8 μg/g) and glutamic acid (0.3 → 1.7 → 3.9 → 6.6 → 16.1 mg/g) markedly increased between germinated and fermented soybeans. Total phenolic contents and antioxidant abilities also considerably increased, especially, ABTS displayed the predominant scavenging capacities (33.1 → 94.8%) at 200 μg/ml, followed by DPPH (11.9 → 87.0%) and hydroxyl (11.2 → 49.2%) radicals. Interestingly, α-glucosidase inhibition (11.8 → 84.9%) and β-glucosidase (3.1 → 40.3 unit/g) exhibited the highest activities after 9 days. Our results implied that fermented soybeans may be contributed to enhance the soybean value in nutrition and biological effect aspects to development of new functional foods.
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Affiliation(s)
- Jin Hwan Lee
- Division of Research Development and Education, National Institute of Chemical Safety (NICS), Ministry of Environment, Daejeon 52725, Republic of Korea
| | - Chung Eun Hwang
- Department of Food Science, Gyeongnam National University of Science and Technology, Jinju 34111, Republic of Korea
| | - Kwang Sik Son
- Department of Food Science, Gyeongnam National University of Science and Technology, Jinju 34111, Republic of Korea
| | - Kye Man Cho
- Department of Food Science, Gyeongnam National University of Science and Technology, Jinju 34111, Republic of Korea.
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71
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Chen W, Zhu J, Niu H, Song Y, Zhang W, Chen H, Chen W. Composition and Characteristics of Yam Juice Fermented by Lactobacillus plantarum and Streptococcus thermophilus. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2018. [DOI: 10.1515/ijfe-2018-0123] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
In this study, Lactobacillus plantarum (LP), alone or in combination with Streptococcus thermophilus, was used to ferment yam juice. Changes in the composition (phenols, organic acids, reducing sugars and volatile substances) and functional characteristics (antioxidative activity and ability to regulate the intestinal flora) of yam juice during fermentation were investigated. The results showed that the total phenolic (TP) content increased from 201.27 to 281.27 and 285.77 μg/mL for LP- and L. plantarum and S. thermophilus (LPST)-fermented yam juice, respectively. The antioxidative activity of yam juice improved significantly after fermentation, highly correlating with its TP content. In addition, LP- or LPST-fermented yam juice had positive effects on members of the human intestinal flora, improving the activity of Bifidobacterium and inhibiting the growth of Escherichia coli. Sensory analysis showed that LPST-fermented yam juice had a highest score. The results of this study showed that fermented yam juice can serve as a healthy beverage for consumers with low immunity or an imbalance of the intestinal flora.
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72
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Jin X, Chen W, Chen H, Chen W, Zhong Q. Comparative Evaluation of the Antioxidant Capacities and Organic Acid and Volatile Contents of Mango Slurries Fermented with Six Different Probiotic Microorganisms. J Food Sci 2018; 83:3059-3068. [PMID: 30399205 DOI: 10.1111/1750-3841.14373] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2018] [Revised: 09/10/2018] [Accepted: 09/18/2018] [Indexed: 01/22/2023]
Abstract
Mango slurries were fermented with 6 different probiotic microorganisms (Lactobacillus plantarum, Streptococcus thermophilus, Lactobacillus casei, Saccharomyces cerevisiae D254, S. cerevisiae DV10, and S. cerevisiae R2) to develop products with higher bioactivity. Changes in pH, reducing sugars, organic acids, and volatile compounds were determined. In addition, total phenolics and antioxidant capacity during fermentation were monitored. Among the strains used, S. cerevisiae D254 exhibited the fastest utilization of sugar in a mango slurry. Different volatile compounds were produced, mainly consisting of fatty acids, alcohols, and esters. S. cerevisiae DV10 produced higher amounts of esters and alcohols. The antioxidant capacity of the mango slurries improved by different degrees after fermentation with the six probiotic microorganisms. Fermentation with L. plantarum obtained the most organic acids as well as total phenolics and exhibited the highest FRAP and CUPRAC values. The results of this study indicated that fermentation with probiotic microorganisms can enhance the health benefits obtained from mango slurries. PRACTICAL APPLICATION: Probiotic-fermented mango slurry is a fermentation product that combines the nutritional value of mango with the health benefits of probiotics. Probiotic fermentation improves the flavor of a mango slurry and increases the availability and variety of mango products that can be appreciated by consumers.
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Affiliation(s)
- Xiaofan Jin
- College of Food Science and Technology, Hainan Univ. Hainan, Haikou 570228, China
| | - Wenxue Chen
- College of Food Science and Technology, Hainan Univ. Hainan, Haikou 570228, China
| | - Haiming Chen
- College of Food Science and Technology, Hainan Univ. Hainan, Haikou 570228, China
| | - Weijun Chen
- College of Food Science and Technology, Hainan Univ. Hainan, Haikou 570228, China
| | - Qiuping Zhong
- College of Food Science and Technology, Hainan Univ. Hainan, Haikou 570228, China
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73
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Savic IM, Nikolic IL, Savic-Gajic IM, Kundakovic TD. Modeling and optimization of bioactive compounds from chickpea seeds (Cicer arietinum L). SEP SCI TECHNOL 2018. [DOI: 10.1080/01496395.2018.1520720] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
Affiliation(s)
- Ivan M. Savic
- Department of Organic-technological Sciences, Faculty of Technology, University of Nis, Leskovac, Serbia
| | - Ivana Lj. Nikolic
- Department of Organic-technological Sciences, Faculty of Technology, University of Nis, Leskovac, Serbia
| | - Ivana M. Savic-Gajic
- Department of Organic-technological Sciences, Faculty of Technology, University of Nis, Leskovac, Serbia
| | - Tatjana D. Kundakovic
- Department of Pharmacognosy, Faculty of Pharmacy, University of Belgrade, Belgrade, Republic of Serbia
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Zhou SD, Xu X, Lin YF, Xia HY, Huang L, Dong MS. On-line screening and identification of free radical scavenging compounds in Angelica dahurica fermented with Eurotium cristatum using an HPLC-PDA-Triple-TOF-MS/MS-ABTS system. Food Chem 2018; 272:670-678. [PMID: 30309597 DOI: 10.1016/j.foodchem.2018.07.173] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2017] [Revised: 05/21/2018] [Accepted: 07/25/2018] [Indexed: 01/10/2023]
Abstract
Eurotium cristatum, a beneficial fungus isolated from Fuzhuan tea, was used to ferment Angelica dahurica for the first time. The antioxidant capacities of the extracts before and after fermentation were compared using ABTS, DPPH and FRAP assays. The results showed that the antioxidant capacities of the extracts acquired using organic solvents were greater after fermentation. Moreover, based on a comparison of the HPLC chromatograms, the chemical composition of Angelica dahurica changed substantially during fermentation. To further understand the changes in its antioxidant constituents, an on-line HPLC-PDA-Triple-TOF-MS/MS-ABTS system was employed. Twelve antioxidants belonging to three different classes were detected and identified, and their antioxidant capacities were preliminarily evaluated. The results indicated that the substances produced during the fermentation of Eurotium cristatum played important roles in enhancing the antioxidant capacity.
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Affiliation(s)
- Si-Duo Zhou
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Xiao Xu
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Yan-Fei Lin
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Hai-Yan Xia
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Lu Huang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Ming-Sheng Dong
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
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75
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Yang R, Guan Y, Wang W, Chen H, He Z, Jia AQ. Antioxidant capacity of phenolics in Camellia nitidissima Chi flowers and their identification by HPLC Triple TOF MS/MS. PLoS One 2018; 13:e0195508. [PMID: 29634769 PMCID: PMC5892910 DOI: 10.1371/journal.pone.0195508] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2018] [Accepted: 03/24/2018] [Indexed: 11/28/2022] Open
Abstract
Camellia nitidissima Chi (CNC) is a valuable medicinal and edible plant in China. In this study, CNC flowers were extracted with 95% ethanol, then partitioned into dichloromethane, ethyl acetate, n-butanol, and water fractions, with the antioxidant capacity of flavonoids and other phytochemicals in CNC flowers investigated for the first time. Results showed that the ethyl acetate fraction exhibited the strongest antioxidant capacity and highest total phenolic content (TPC) compared with the other fractions. Furthermore, in the ethyl acetate fraction, the 50% effective concentrations (EC50) of ABTS+ and DPPH radical scavenging activities were 64.24 ± 1.80 and 78.80 ± 0.34 μg/mL, respectively, and the ferric reducing antioxidant power (FRAP) was 801.49 ± 2.30 μM FeSO4 at 1,000 μg/mL. Pearson’s correlation coefficients and principal component analyses (PCA) for the TPC and antioxidant capacity of the five fractions indicated that the phenolic compounds were the major antioxidant constituents in the flowers. To exploit the antioxidants in CNC flowers, 21 phenolic compounds in the ethanolic extract fraction were identified by HPLC Triple TOF MS/MS, next, 12 flavonoids were isolated and elucidated, of which compounds 1–5 showed potent antioxidant capacity. In addition, the potential structure-activity relationship among these 12 flavonoids showed that (1) the o-catechol group in the B-ring was primarily responsible for the antioxidant capacity of flavonoids and (2) steric hindrance, produced by glycosides and other groups, could reduce the antioxidant capacity of the flavonoids.
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Affiliation(s)
- Rui Yang
- Key Laboratory of Tropical Biological Resources of Ministry Education, State Key Laboratory of Marine Resource Utilization in South China Sea, Hainan University, Haikou, China
- School of Environmental and Biological Engineering, Nanjing University of Science and Technology, Nanjing, China
| | - Ying Guan
- Inspection and Pattern Evaluation Department, Suzhou Institute of Measurement and Testing, Suzhou, China
| | - Weixin Wang
- School of Environmental and Biological Engineering, Nanjing University of Science and Technology, Nanjing, China
| | - Hongjuan Chen
- State Key Laboratory of Pharmaceutical Biotechnology, Nanjing University, Nanjing, China
| | - Zhaochun He
- School of Environmental and Biological Engineering, Nanjing University of Science and Technology, Nanjing, China
| | - Ai-Qun Jia
- Key Laboratory of Tropical Biological Resources of Ministry Education, State Key Laboratory of Marine Resource Utilization in South China Sea, Hainan University, Haikou, China
- School of Environmental and Biological Engineering, Nanjing University of Science and Technology, Nanjing, China
- * E-mail:
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76
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Xiao Y, Sun M, Zhang Q, Chen Y, Miao J, Rui X, Dong M. Effects of Cordyceps militaris (L.) Fr. fermentation on the nutritional, physicochemical, functional properties and angiotensin I converting enzyme inhibitory activity of red bean ( Phaseolus angularis [Willd.] W.F. Wight.) flour. Journal of Food Science and Technology 2018; 55:1244-1255. [PMID: 29606739 DOI: 10.1007/s13197-018-3035-z] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 11/07/2016] [Accepted: 01/02/2018] [Indexed: 10/18/2022]
Abstract
The effects of solid-state fermentation with Cordyceps militaris (L.) Fr. on the nutritional, physicochemical, and functional properties as well as angiotensin I converting enzyme (ACE) inhibitory activity of red bean (Phaseolus angularis [Willd.] W.F. Wight.) flour were determined. Fermentation increased the amount of small peptides but significantly decreased large peptides. Fermentation also increased proteins and essential amino acids (by 9.31 and 13.89%, respectively) and improved the in vitro protein digestibility (6.54%) of red beans. Moreover, fermentation increased the water holding capacity (from 2.36 to 2.59 mL/g), fat absorption capacity (from 84.65 to 114.55%), emulsion activity (from 10.96 to 52.77%), emulsion stability (from 5.43 to 53.82%), and foaming stability (from 11.95 to 20.68%). Fermented red bean flour achieved a lower least gelation concentration of 14% than that of the control (18%). In contrast to the non-fermented red bean, the fermented red bean showed ACE inhibitory activity, with IC50 value of 0.63 mg protein/mL. Overall, fermentation improved the nutritional, physicochemical, and functional properties as well as the biological activity of red bean flour. Thus, fermented red bean flour may serve as a novel nutritional and functional ingredient for applications in food design.
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Affiliation(s)
- Yu Xiao
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095 People's Republic of China
| | - Mingmei Sun
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095 People's Republic of China
| | - Qiuqin Zhang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095 People's Republic of China
| | - Yulian Chen
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095 People's Republic of China
| | - Junqing Miao
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095 People's Republic of China
| | - Xin Rui
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095 People's Republic of China
| | - Mingsheng Dong
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095 People's Republic of China
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77
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Yang S, Zheng M, Cao Y, Dong Y, Yaqoob S, Liu J. Optimization of liquid fermentation conditions for biotransformation zein by Cordyceps militaris 202 and characterization of physicochemical and functional properties of fermentative hydrolysates. Braz J Microbiol 2018; 49:621-631. [PMID: 29452848 PMCID: PMC6066730 DOI: 10.1016/j.bjm.2017.12.005] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/05/2017] [Revised: 11/18/2017] [Accepted: 12/01/2017] [Indexed: 12/01/2022] Open
Abstract
Cordyceps militaris 202 is a potential fungus for biotransformation zein, due to its various proteases, high tolerance and viability in nature. In this article, single factor experiment and response surface methodology were applied to optimize the liquid fermentation conditions and improve the ability of biotransformation zein. The optimized fermentation conditions were as follows: inoculum concentration of 19%, volume of liquor of 130 mL/500 mL and pH of 4.7. Under this condition, the degree of hydrolysis (DH) was 27.31%. The zein hydrolysates from fungi fermentation maintained a high thermal stability. Compared to the original zein, the zein hydrolysates were found to have high solubility, which most likely results in improved foaming and emulsifying properties. Overall, this research demonstrates that hydrolysis of zein by C. militaris 202 is a potential method for improving the functional properties of zein, and the zein hydrolysates can be used as functional ingredients with an increased antioxidant effect in both food and non-food applications.
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Affiliation(s)
- Shuang Yang
- Jilin Agricultural University, College of Food Science and Engineering, Changchun, China; Jilin Agricultural University, National Engineering Laboratory for Wheat and Corn Deep Processing, Changchun, China
| | - Mingzhu Zheng
- Jilin Agricultural University, College of Food Science and Engineering, Changchun, China
| | - Yong Cao
- Jilin Agricultural University, College of Food Science and Engineering, Changchun, China; Jilin Agricultural University, National Engineering Laboratory for Wheat and Corn Deep Processing, Changchun, China
| | - Yanjiao Dong
- Jilin Agricultural University, College of Food Science and Engineering, Changchun, China
| | - Sanabil Yaqoob
- Jilin Agricultural University, College of Food Science and Engineering, Changchun, China
| | - Jingsheng Liu
- Jilin Agricultural University, College of Food Science and Engineering, Changchun, China.
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Suraiya S, Lee JM, Cho HJ, Jang WJ, Kim DG, Kim YO, Kong IS. Monascus spp. fermented brown seaweeds extracts enhance bio-functional activities. FOOD BIOSCI 2018. [DOI: 10.1016/j.fbio.2017.12.005] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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79
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Luz C, Izzo L, Graziani G, Gaspari A, Ritieni A, Mañes J, Meca G. Evaluation of biological and antimicrobial properties of freeze-dried whey fermented by different strains ofLactobacillus plantarum. Food Funct 2018; 9:3688-3697. [DOI: 10.1039/c8fo00535d] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
Abstract
The aim of this study was to evaluate the biological and antimicrobial activities of commercial freeze-dried whey fermented by lactic acid bacteria in order to valorize this high polluting liquid waste of the dairy industry.
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Affiliation(s)
- C. Luz
- Laboratory of Food Chemistry and Toxicology
- Faculty of Pharmacy
- University of Valencia
- 46100 Burjassot
- Spain
| | - L. Izzo
- Department of Pharmacy
- Faculty of Pharmacy
- University of Naples “Federico II”
- 80131 Napoli
- Italy
| | - G. Graziani
- Department of Pharmacy
- Faculty of Pharmacy
- University of Naples “Federico II”
- 80131 Napoli
- Italy
| | - A. Gaspari
- Department of Pharmacy
- Faculty of Pharmacy
- University of Naples “Federico II”
- 80131 Napoli
- Italy
| | - A. Ritieni
- Department of Pharmacy
- Faculty of Pharmacy
- University of Naples “Federico II”
- 80131 Napoli
- Italy
| | - J. Mañes
- Laboratory of Food Chemistry and Toxicology
- Faculty of Pharmacy
- University of Valencia
- 46100 Burjassot
- Spain
| | - G. Meca
- Laboratory of Food Chemistry and Toxicology
- Faculty of Pharmacy
- University of Valencia
- 46100 Burjassot
- Spain
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80
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Comparative Evaluation of the Antioxidant Capacities, Organic Acids, and Volatiles of Papaya Juices Fermented by Lactobacillus acidophilus and Lactobacillus plantarum. J FOOD QUALITY 2018. [DOI: 10.1155/2018/9490435] [Citation(s) in RCA: 30] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022] Open
Abstract
Fermentation of foods by lactic acid bacteria is a useful way to improve the nutritional value of foods. In this study, the health-promoting effects of fermented papaya juices by two species, Lactobacillus acidophilus and Lactobacillus plantarum, were determined. Changes in pH, reducing sugar, organic acids, and volatile compounds were determined, and the vitamin C, total phenolic content, and flavonoid and antioxidant capacities during the fermentation process were investigated. Juices fermented by Lactobacillus acidophilus and Lactobacillus plantarum had similar changes in pH and reducing sugar content during the 48 h fermentation period. Large amounts of aroma-associated compounds and organic acids were produced, especially lactic acid, which increased significantly (p<0.05) (543.18 mg/100 mL and 571.29 mg/100 mL, resp.), improving the quality of the beverage. In contrast, the production of four antioxidant capacities in the fermented papaya juices showed different trends after 48 hours’ fermentation by two bacteria. Lactobacillus plantarum generated better antioxidant activities compared to Lactobacillus acidophilus after 48 h of fermentation. These results indicate that fermentation of papaya juice can improve its utilization and nutritional effect.
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81
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Production of Bioactive Peptides in Tomato Seed Protein Isolate Fermented by Water Kefir Culture: Optimization of the Fermentation Conditions. Int J Pept Res Ther 2017. [DOI: 10.1007/s10989-017-9655-8] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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82
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Eom SJ, Hwang JE, Kim KT, Paik HD. Increased antioxidative and nitric oxide scavenging activity of ginseng marc fermented by Pediococcus acidilactici KCCM11614P. Food Sci Biotechnol 2017; 27:185-191. [PMID: 30263739 DOI: 10.1007/s10068-017-0207-y] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2017] [Revised: 08/29/2017] [Accepted: 09/07/2017] [Indexed: 10/18/2022] Open
Abstract
This study aimed to improve the antioxidant and nitric oxide scavenging activities of ginseng marc fermented by Pediococcus acidilactici, thereby creating a biofunctional resource with improved anti-inflammatory capability. P. acidilactici was inoculated in 1% ginseng marc extract; cell viability, pH, and total titratable acidity were measured. Total phenolic and flavonoid contents were measured using Folin-Ciocalteu reagent and colorimetric method. Ferric reducing antioxidant power (FRAP), β-carotene, and sodium nitroprusside (SNP) assays were used to evaluate functionality. Polyphenols and flavonoids totaled 33.7 ± 0.4 and 10.0 ± 0.4 mg/g of solid, respectively, at 24 h fermentation. P. acidilactici had 40 nM β-galactosidase and 20 nM β-glucosidase activities. Antioxidative activities increased up to 34.5 and 10.2%, respectively, as measured via FRAP and β-carotene assays. Anti-inflammatory activity of the fermented extract-as measured via SNP assay-increased 342%, suggesting that ginseng marc fermented by P. acidilactici could be used in food or pharmaceutical industries.
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Affiliation(s)
- Su Jin Eom
- 1Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul, 05029 Korea
| | - Ji Eun Hwang
- 1Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul, 05029 Korea
| | - Kee-Tae Kim
- 2Bio/Molecular Informatics Center, Konkuk University, Seoul, 05029 Korea
| | - Hyun-Dong Paik
- 1Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul, 05029 Korea.,2Bio/Molecular Informatics Center, Konkuk University, Seoul, 05029 Korea
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83
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Wahby MM, Mohammed DS, Newairy AA, Abdou HM, Zaky A. Aluminum-induced molecular neurodegeneration: The protective role of genistein and chickpea extract. Food Chem Toxicol 2017; 107:57-67. [PMID: 28552514 DOI: 10.1016/j.fct.2017.05.044] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2017] [Revised: 05/18/2017] [Accepted: 05/21/2017] [Indexed: 12/20/2022]
Abstract
Neurotoxicity of Al is well established and linked to oxidative damage and neurodegeneration. This study investigated the protective role of genistein (Gen) and chickpea extract (CPE) against AlCl3-induced neurodegeneration. HPLC analysis revealed that biochanin A-7-O-β-D-glucoside and biochanin A are the major components of the CPE. Gene expression of TNF-α, APP, BACE1, PSEN-2 and ER-β were assessed in brain extract using RT-PCR. Also, NF-кB subunit P65 and COX-2 expression were evaluated by western blotting. The cholinergic function, histological examination and oxidative status were also estimated. The AlCl3 significantly up regulated the expression of the NF-кB subunit P65, COX-2, TNF- α, BACE1and APP while it significantly down regulated PSEN-2 and ER-β expression. The activity of acetyl cholinesterase (AChE) and the oxidative stress parameters as well as the histological examination confirmed the deleterious effect of AlCl3. The administration of either CPE or Gen attenuated the expression of inflammatory cytokines, inhibited the amyloidogenesis and restored both the AChE activity and ER-β expression. Gen and CPE also inhibited the oxidative stress and ameliorated the histological alterations. Accordingly, the present study provides an insight on the molecular role of Gen and CPE as protective agents against neuronal injury.
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Affiliation(s)
- M M Wahby
- Department of Biochemistry, Faculty of Science, Alexandria University, Egypt.
| | - D S Mohammed
- Department of Biochemistry, Faculty of Science, Alexandria University, Egypt
| | - A A Newairy
- Department of Biochemistry, Faculty of Science, Alexandria University, Egypt
| | - H M Abdou
- Department of Zoology, Faulty of Science, Alexandria University, Egypt
| | - A Zaky
- Department of Biochemistry, Faculty of Science, Alexandria University, Egypt
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84
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Improving free, conjugated, and bound phenolic fractions in fermented oats (Avena sativa L.) with Monascus anka and their antioxidant activity. J Funct Foods 2017. [DOI: 10.1016/j.jff.2017.02.028] [Citation(s) in RCA: 72] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022] Open
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85
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Lizardi-Jiménez MA, Hernández-Martínez R. Solid state fermentation (SSF): diversity of applications to valorize waste and biomass. 3 Biotech 2017; 7:44. [PMID: 28444587 DOI: 10.1007/s13205-017-0692-y] [Citation(s) in RCA: 57] [Impact Index Per Article: 8.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2017] [Accepted: 03/13/2017] [Indexed: 12/01/2022] Open
Abstract
Solid state fermentation is currently used in a range of applications including classical applications, such as enzyme or antibiotic production, recently developed products, such as bioactive compounds and organic acids, new trends regarding bioethanol and biodiesel as sources of alternative energy, and biosurfactant molecules with environmental purposes of valorising unexploited biomass. This work summarizes the diversity of applications of solid state fermentation to valorize biomass regarding alternative energy and environmental purposes. The success of applying solid state fermentation to a specific process is affected by the nature of specific microorganisms and substrates. An exhaustive number of microorganisms able to grow in a solid matrix are presented, including fungus such as Aspergillus or Penicillum for antibiotics, Rhizopus for bioactive compounds, Mortierella for biodiesel to bacteria, Bacillus for biosurfactant production, or yeast for bioethanol.
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Affiliation(s)
- M A Lizardi-Jiménez
- CONACYT-Instituto Tecnológico Superior de Tierra Blanca, Av. Veracruz S/N Esq., Héroes de Puebla, Colonia Pemex, C.P. 95180, Tierra Blanca, Veracruz, Mexico
| | - R Hernández-Martínez
- CONACYT-Instituto Tecnológico Superior de Tierra Blanca, Av. Veracruz S/N Esq., Héroes de Puebla, Colonia Pemex, C.P. 95180, Tierra Blanca, Veracruz, Mexico.
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86
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Wang L, Bei Q, Wu Y, Liao W, Wu Z. Characterization of soluble and insoluble-bound polyphenols from Psidium guajava L. leaves co-fermented with Monascus anka and Bacillus sp. and their bio-activities. J Funct Foods 2017. [DOI: 10.1016/j.jff.2017.02.029] [Citation(s) in RCA: 34] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023] Open
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87
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Zhang XY, Chen J, Li XL, Yi K, Ye Y, Liu G, Wang SF, Hu HL, Zou L, Wang ZG. Dynamic changes in antioxidant activity and biochemical composition of tartary buckwheat leaves during Aspergillus niger fermentation. J Funct Foods 2017. [DOI: 10.1016/j.jff.2017.03.022] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023] Open
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88
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Hayta M, İşçimen EM. Optimization of ultrasound-assisted antioxidant compounds extraction from germinated chickpea using response surface methodology. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2016.11.037] [Citation(s) in RCA: 39] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
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89
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Gan RY, Li HB, Gunaratne A, Sui ZQ, Corke H. Effects of Fermented Edible Seeds and Their Products on Human Health: Bioactive Components and Bioactivities. Compr Rev Food Sci Food Saf 2017; 16:489-531. [DOI: 10.1111/1541-4337.12257] [Citation(s) in RCA: 42] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2017] [Accepted: 01/25/2017] [Indexed: 02/06/2023]
Affiliation(s)
- Ren-You Gan
- Dept. of Food Science and Engineering, School of Agriculture and Biology; Shanghai Jiao Tong Univ.; Shanghai 200240 China
- School of Biological Sciences; The Univ. of Hong Kong; Pokfulam Road Hong Kong
| | - Hua-Bin Li
- Guangdong Provincial Key Laboratory of Food, Nutrition and Health, School of Public Health; Sun Yat-sen Univ.; Guangzhou 510080 China
| | - Anil Gunaratne
- Faculty of Agricultural Sciences; Sabaragamuwa Univ. of Sri Lanka; P.O. Box 02 Belihuloya Sri Lanka
| | - Zhong-Quan Sui
- Dept. of Food Science and Engineering, School of Agriculture and Biology; Shanghai Jiao Tong Univ.; Shanghai 200240 China
| | - Harold Corke
- Dept. of Food Science and Engineering, School of Agriculture and Biology; Shanghai Jiao Tong Univ.; Shanghai 200240 China
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90
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Rui X, Wang M, Zhang Y, Chen X, Li L, Liu Y, Dong M. Optimization of soy solid-state fermentation with selected lactic acid bacteria and the effect on the anti-nutritional components. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13290] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Xin Rui
- College of Food Science and Technology; Nanjing Agricultural University; Jiangsu Province People's Republic of China
| | - Mingjia Wang
- College of Food Science and Technology; Nanjing Agricultural University; Jiangsu Province People's Republic of China
| | - Yuqian Zhang
- College of Food Science and Technology; Nanjing Agricultural University; Jiangsu Province People's Republic of China
| | - Xiang Chen
- College of Food Science and Technology; Nanjing Agricultural University; Jiangsu Province People's Republic of China
| | - Lan Li
- College of Food Science and Technology; Nanjing Agricultural University; Jiangsu Province People's Republic of China
| | - Yulin Liu
- College of Food Science and Technology; Nanjing Agricultural University; Jiangsu Province People's Republic of China
| | - Mingsheng Dong
- College of Food Science and Technology; Nanjing Agricultural University; Jiangsu Province People's Republic of China
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91
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Xiao Y, Zhang B, Chen Y, Miao J, Zhang Q, Rui X, Dong M. Solid-State Bioprocessing with Cordyceps militarisEnhanced Antioxidant Activity and DNA Damage Protection of Red Beans ( Phaseolus angularis). Cereal Chem 2017. [DOI: 10.1094/cchem-03-16-0046-r] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
Affiliation(s)
- Yu Xiao
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Bo Zhang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Yulian Chen
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Junqing Miao
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Qiuqin Zhang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Xin Rui
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Mingsheng Dong
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
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92
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Enhancement of antioxidant activity of Radix Puerariae and red yeast rice by mixed fermentation with Monascus purpureus. Food Chem 2017; 226:89-94. [PMID: 28254024 DOI: 10.1016/j.foodchem.2017.01.021] [Citation(s) in RCA: 39] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2016] [Revised: 01/04/2017] [Accepted: 01/05/2017] [Indexed: 11/23/2022]
Abstract
In this work, a new functional food combined Radix Puerariae and red yeast rice was explored. The pigment intensity, antioxidant activities and the main isoflavones of it were evaluated and compared with traditional red yeast rice and Radix Puerariae. The fermented mixture showed higher contents of isoflavones and pigment intensities than red yeast rice and Radix Puerariae. The DPPH, OH, FRAP and total antioxidant activity results of fermented mixture also showed higher antioxidant potential than those of Radix Puerariae and red yeast rice, owing to the higher pigment intensity and total phenolic contents. It is concluded that the fermented mixture of Radix Puerariae and rice could be widely used as a source of polyphenols with high antioxidative potential, thus introducing numerous health benefits for the consumer.
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93
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Li W, Wei M, Wu J, Rui X, Dong M. Novel fermented chickpea milk with enhanced level of γ-aminobutyric acid and neuroprotective effect on PC12 cells. PeerJ 2016; 4:e2292. [PMID: 27602272 PMCID: PMC4991855 DOI: 10.7717/peerj.2292] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2016] [Accepted: 07/06/2016] [Indexed: 11/20/2022] Open
Abstract
In this study, novel fermented chickpea milk with high γ -aminobutyric acid (GABA) content and potential neuroprotective activity was developed. Fermentation starter that can produce GABA was selected from 377 strains of lactic acid bacteria isolated from traditional Chinese fermented foods. Among the screened strains, strain M-6 showed the highest GABA-producing capacity in De Man-Rogosa and Sharp (MRS) broth and chickpea milk. M-6 was identified as Lactobacillus plantarum based on Gram staining, API carbohydrate fermentation pattern testing, and 16s rDNA sequencing. The complete gene encoding glutamate decarboxylase was cloned to confirm the presence of the gene in L. plantarum M-6. The fermentation condition was optimized by response surface methodology. Results demonstrated that L. plantarum M-6 produced the highest GABA content of 537.23 mg/L. The optimal condition included an inoculum concentration of 7%, presence of 0.2% (m/v) monosodium glutamate and 55 µ M pyridoxal-5-phosphate, incubation temperature of 39 °C and fermentation time of 48 h . GABA-enriched chickpea milk exerted protective effects on PC12 cells against MnCl2 -induced injury. GABA-enriched chickpea milk improved cell viability and markedly attenuated the release of lactate dehydrogenase compared with the impaired cells.
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Affiliation(s)
- Wen Li
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, PR China; Jiangsu Key Construction Laboratory of Food Resource Development and Quality Safe, Xuzhou Institute of Technology, Xuzhou, PR China
| | - Mingming Wei
- College of Food Science and Technology, Nanjing Agricultural University , Nanjing , PR China
| | - Junjun Wu
- College of Food Science and Technology, Nanjing Agricultural University , Nanjing , PR China
| | - Xin Rui
- College of Food Science and Technology, Nanjing Agricultural University , Nanjing , PR China
| | - Mingsheng Dong
- College of Food Science and Technology, Nanjing Agricultural University , Nanjing , PR China
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94
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Xiao Y, Huang L, Chen Y, Zhang S, Rui X, Dong M. Comparative study of the effects of fermented and non-fermented chickpea flour addition on quality and antioxidant properties of wheat bread. CYTA - JOURNAL OF FOOD 2016. [DOI: 10.1080/19476337.2016.1188157] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- Yu Xiao
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, P. R. China
| | - Lu Huang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, P. R. China
| | - Yulian Chen
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, P. R. China
| | - Shanshan Zhang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, P. R. China
| | - Xin Rui
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, P. R. China
| | - Mingsheng Dong
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, P. R. China
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95
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Antioxidant phenolics and their microbial production by submerged and solid state fermentation process: A review. Trends Food Sci Technol 2016. [DOI: 10.1016/j.tifs.2016.04.007] [Citation(s) in RCA: 157] [Impact Index Per Article: 19.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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96
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Gan RY, Shah NP, Wang MF, Lui WY, Corke H. Fermentation alters antioxidant capacity and polyphenol distribution in selected edible legumes. Int J Food Sci Technol 2016. [DOI: 10.1111/ijfs.13062] [Citation(s) in RCA: 52] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Affiliation(s)
- Ren-You Gan
- School of Biological Sciences; The University of Hong Kong; Pokfulam Road Hong Kong China
| | - Nagendra P. Shah
- School of Biological Sciences; The University of Hong Kong; Pokfulam Road Hong Kong China
| | - Ming-Fu Wang
- School of Biological Sciences; The University of Hong Kong; Pokfulam Road Hong Kong China
| | - Wing-Yee Lui
- School of Biological Sciences; The University of Hong Kong; Pokfulam Road Hong Kong China
| | - Harold Corke
- School of Biological Sciences; The University of Hong Kong; Pokfulam Road Hong Kong China
- Glyn O. Phillips Hydrocolloid Research Centre; Hubei University of Technology; No.28 Nanli Road, Hong-shan District Wuchang Wuhan China
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97
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Wang J, Xiao Y, Rui X, Xu X, Guan Y, Zhang Q, Dong M. Fu brick tea extract supplementation enhanced probiotic viability and antioxidant activity of tofu under simulated gastrointestinal digestion condition. RSC Adv 2016. [DOI: 10.1039/c6ra20730h] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
Abstract
In this study, a novel tofu (named as bio-tofu) was developed by adding Fu brick tea extract (FBTE) into soymilk and using the probiotic Lactobacillus plantarum B1-6 as a bio-coagulant.
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Affiliation(s)
- Jinpeng Wang
- College of Food Science and Technology
- Nanjing Agricultural University
- Nanjing 210095
- P. R. China
| | - Yu Xiao
- College of Food Science and Technology
- Nanjing Agricultural University
- Nanjing 210095
- P. R. China
| | - Xin Rui
- College of Food Science and Technology
- Nanjing Agricultural University
- Nanjing 210095
- P. R. China
| | - Xiao Xu
- College of Food Science and Technology
- Nanjing Agricultural University
- Nanjing 210095
- P. R. China
| | - Ying Guan
- College of Food Science and Technology
- Nanjing Agricultural University
- Nanjing 210095
- P. R. China
| | - Qiuqin Zhang
- College of Food Science and Technology
- Nanjing Agricultural University
- Nanjing 210095
- P. R. China
| | - Mingsheng Dong
- College of Food Science and Technology
- Nanjing Agricultural University
- Nanjing 210095
- P. R. China
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98
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Xiao Y, Fan J, Chen Y, Rui X, Zhang Q, Dong M. Enhanced total phenolic and isoflavone aglycone content, antioxidant activity and DNA damage protection of soybeans processed by solid state fermentation with Rhizopus oligosporus RT-3. RSC Adv 2016. [DOI: 10.1039/c6ra00074f] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
Abstract
In this study,Rhizopus oligosporusRT-3, which was first isolated in our group, was used for solid state fermentation of soybeans (R. oligosporus-fermented soybeans, RFS) in a short time (22 h).
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Affiliation(s)
- Yu Xiao
- College of Food Science and Technology
- Nanjing Agricultural University
- Nanjing 210095
- P. R. China
| | - Juan Fan
- College of Food Science and Technology
- Nanjing Agricultural University
- Nanjing 210095
- P. R. China
| | - Yulian Chen
- College of Food Science and Technology
- Nanjing Agricultural University
- Nanjing 210095
- P. R. China
| | - Xin Rui
- College of Food Science and Technology
- Nanjing Agricultural University
- Nanjing 210095
- P. R. China
| | - Qiuqin Zhang
- College of Food Science and Technology
- Nanjing Agricultural University
- Nanjing 210095
- P. R. China
| | - Mingsheng Dong
- College of Food Science and Technology
- Nanjing Agricultural University
- Nanjing 210095
- P. R. China
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99
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Chen Y, Qiao Y, Xiao Y, Chen H, Zhao L, Huang M, Zhou G. Differences in Physicochemical and Nutritional Properties of Breast and Thigh Meat from Crossbred Chickens, Commercial Broilers, and Spent Hens. ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES 2015; 29:855-64. [PMID: 26954114 PMCID: PMC4852253 DOI: 10.5713/ajas.15.0840] [Citation(s) in RCA: 56] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 10/12/2015] [Revised: 11/24/2015] [Accepted: 12/23/2015] [Indexed: 11/29/2022]
Abstract
The objective of this study was to compare the physicochemical and nutritional properties of breast and thigh meat from commercial Chinese crossbred chickens (817 Crossbred chicken, 817C), imported commercial broilers (Arbor Acres broiler, AAB), and commercial spent hens (Hyline Brown, HLB). The crossbred chickens, commercial broilers and spent hens were slaughtered at their typical market ages of 45 d, 40 d, and 560 d, respectively. The results revealed that several different characteristic features for the three breeds. The meat of the 817C was darker than that of the other two genotypes. The 817C were also characterized by higher protein, lower intramuscular fat, and better texture attributes (cooking loss, pressing loss and Warner-Bratzler shear force [WBSF]) compared with AAB and HLB. The meat of the spent hens (i.e. HLB) was higher in WBSF and total collagen content than meat of the crossbred chickens and imported broilers. Furthermore, correlation analysis and principal component analysis revealed that there was a clear relationship among physicochemical properties of chicken meats. With regard to nutritional properties, it was found that 817C and HLB exhibited higher contents of essential amino acids and essential/non-essential amino acid ratios. In addition, 817C were noted to have highest content of microelements whereas AAB have highest content of potassium. Besides, 817C birds had particularly higher proportions of desirable fatty acids, essential fatty acids, polyunsaturated/saturated and (18:0+18:1)/16:0 ratios. The present study also revealed that there were significant differences on breast meat and thigh meat for the physicochemical and nutritional properties, regardless of chicken breeds. In conclusion, meat of crossbred chickens has some unique features and exhibited more advantages over commercial broilers and spent hens. Therefore, the current investigation would provide valuable information for the chicken meat product processing, and influence the consumption of different chicken meat.
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Affiliation(s)
- Yulian Chen
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Key Laboratory of Animal Products Processing, Ministry of Agriculture, Synergetic Innovative Center of Food Safety and Nutrition, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Yan Qiao
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Key Laboratory of Animal Products Processing, Ministry of Agriculture, Synergetic Innovative Center of Food Safety and Nutrition, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Yu Xiao
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Haochun Chen
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Key Laboratory of Animal Products Processing, Ministry of Agriculture, Synergetic Innovative Center of Food Safety and Nutrition, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Liang Zhao
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Key Laboratory of Animal Products Processing, Ministry of Agriculture, Synergetic Innovative Center of Food Safety and Nutrition, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Ming Huang
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Key Laboratory of Animal Products Processing, Ministry of Agriculture, Synergetic Innovative Center of Food Safety and Nutrition, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Guanghong Zhou
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Key Laboratory of Animal Products Processing, Ministry of Agriculture, Synergetic Innovative Center of Food Safety and Nutrition, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
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100
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Antioxidant activity and DNA damage protection of mung beans processed by solid state fermentation with Cordyceps militaris SN-18. INNOV FOOD SCI EMERG 2015. [DOI: 10.1016/j.ifset.2015.06.006] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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