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Roasa J, De Villa R, Mine Y, Tsao R. Phenolics of cereal, pulse and oilseed processing by-products and potential effects of solid-state fermentation on their bioaccessibility, bioavailability and health benefits: A review. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.08.027] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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Mattila P, Pap N, Järvenpää E, Kahala M, Mäkinen S. Underutilized Northern plant sources and technological aspects for recovering their polyphenols. ADVANCES IN FOOD AND NUTRITION RESEARCH 2021; 98:125-169. [PMID: 34507641 DOI: 10.1016/bs.afnr.2021.02.007] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
Consumers worldwide are increasingly interested in the authenticity and naturalness of products. At the same time, the food, agricultural and forest industries generate large quantities of sidestreams that are not effectively utilized. However, these raw materials are rich and inexpensive sources of bioactive compounds such as polyphenols. The exploitation of these raw materials increases income for producers and processors, while reducing transportation and waste management costs. Many Northern sidestreams and other underutilized raw materials are good sources of polyphenols. These include berry, apple, vegetable, softwood, and rapeseed sidestreams, as well as underutilized algae species. Berry sidestreams are especially good sources of various phenolic compounds. This chapter presents the properties of these raw materials, providing an overview of the techniques for refining these materials into functional polyphenol-rich ingredients. The focus is on economically and environmentally sound technologies suitable for the pre-treatment of the raw materials, the modification and recovery of the polyphenols, as well as the formulation and stabilization of the ingredients. For example, sprouting, fermentation, and enzyme technologies, as well as various traditional and novel extraction methods are discussed. Regarding the extraction technologies, this chapter focuses on safe and green technologies that do not use organic solvents. In addition, formulation and stabilization that aim to protect isolated polyphenols during storage and extend shelflife are reviewed. The formulated polyphenol-rich ingredients produced from underutilized renewable resources could be used as sustainable, active ingredients--for example, in food and nutraceutical industries.
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Affiliation(s)
- Pirjo Mattila
- Natural Resources Institute Finland (Luke), Turku, Finland.
| | - Nora Pap
- Natural Resources Institute Finland (Luke), Jokioinen, Finland
| | - Eila Järvenpää
- Natural Resources Institute Finland (Luke), Jokioinen, Finland
| | - Minna Kahala
- Natural Resources Institute Finland (Luke), Jokioinen, Finland
| | - Sari Mäkinen
- Natural Resources Institute Finland (Luke), Jokioinen, Finland
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Liu F, Song M, Wang X, Sun Y, Liu X, Zhou F, Guo Q. Optimizing the liquid‐state fermentation conditions used to prepare a new Shan‐Zha‐Ge‐Gen formula‐derived probiotic. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15699] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Fuyu Liu
- College of Pharmacy Shandong University of Traditional Chinese Medicine Jinan China
| | - Min Song
- College of Pharmacy Shandong University of Traditional Chinese Medicine Jinan China
| | - Xinke Wang
- College of Pharmacy Shandong University of Traditional Chinese Medicine Jinan China
| | - Yizheng Sun
- College of Pharmacy Shandong University of Traditional Chinese Medicine Jinan China
| | - Xiaoyun Liu
- College of Pharmacy Shandong University of Traditional Chinese Medicine Jinan China
| | - Fengqin Zhou
- College of Pharmacy Shandong University of Traditional Chinese Medicine Jinan China
| | - Qingmei Guo
- College of Pharmacy Shandong University of Traditional Chinese Medicine Jinan China
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Wang X, Li Y, Han L, Li J, Liu C, Sun C. Role of Flavonoids in the Treatment of Iron Overload. Front Cell Dev Biol 2021; 9:685364. [PMID: 34291050 PMCID: PMC8287860 DOI: 10.3389/fcell.2021.685364] [Citation(s) in RCA: 29] [Impact Index Per Article: 9.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2021] [Accepted: 06/10/2021] [Indexed: 12/22/2022] Open
Abstract
Iron overload, a high risk factor for many diseases, is seen in almost all human chronic and common diseases. Iron chelating agents are often used for treatment but, at present, most of these have a narrow scope of application, obvious side effects, and other disadvantages. Recent studies have shown that flavonoids can affect iron status, reduce iron deposition, and inhibit the lipid peroxidation process caused by iron overload. Therefore, flavonoids with iron chelating and antioxidant activities may become potential complementary therapies. In this study, we not only reviewed the research progress of iron overload and the regulation mechanism of flavonoids, but also studied the structural basis and potential mechanism of their function. In addition, the advantages and disadvantages of flavonoids as plant iron chelating agents are discussed to provide a foundation for the prevention and treatment of iron homeostasis disorders using flavonoids.
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Affiliation(s)
- Xiaomin Wang
- College of First Clinical Medicine, Shandong University of Traditional Chinese Medicine, Jinan, China
| | - Ye Li
- College of First Clinical Medicine, Shandong University of Traditional Chinese Medicine, Jinan, China
| | - Li Han
- Shandong Academy of Chinese Medicine, Jinan, China
| | - Jie Li
- College of Traditional Chinese Medicine, Shandong University of Traditional Chinese Medicine, Jinan, China
| | - Cun Liu
- College of First Clinical Medicine, Shandong University of Traditional Chinese Medicine, Jinan, China
| | - Changgang Sun
- Department of Oncology, Weifang Traditional Chinese Hospital, Weifang, China.,Qingdao Academy of Chinese Medical Sciences, Shandong University of Traditional Chinese Medicine, Qingdao, China
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Santos ACD, Biluca FC, Braghini F, Gonzaga LV, Costa ACO, Fett R. Phenolic composition and biological activities of stingless bee honey: An overview based on its aglycone and glycoside compounds. Food Res Int 2021; 147:110553. [PMID: 34399530 DOI: 10.1016/j.foodres.2021.110553] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2021] [Revised: 06/10/2021] [Accepted: 06/20/2021] [Indexed: 11/25/2022]
Abstract
Stingless bees are native to tropical and subtropical countries, such as Brazil. The wide variety of species, the sources of food collection (nectar and pollen), and the climate conditions strongly affect the chemical composition of the honey, making this a unique product with peculiar characteristics. Stingless bee honey presents higher water content, higher acidity, and a lower sugar concentration when compared to Apis mellifera honey. Moreover, there is a wide variety of microorganisms in stingless bees' environment, which leads their honey to go through a natural fermentative process during its production in the hive. Besides, fermentation and hydrolysis are effective ways to convert glycosides into aglycones, thus increasing the bioavailability of compounds. In this sense, stingless bee honey may possess a greater concentration of phenolic compounds aglycones than glycosides, which would increase its potential benefits. Therefore, this review aims to compile the most recent studies of stingless bee honey phenolic profile and its biological potential (antioxidant, antimicrobial, and anti-inflammatory activities) and a possible connection to its natural fermentation process.
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Affiliation(s)
- Adriane Costa Dos Santos
- Department of Food Science and Technology, Federal University of Santa Catarina, Itacorubi, Florianópolis, SC 88034-001, Brazil.
| | - Fabiola Carina Biluca
- Department of Food Science and Technology, Federal University of Santa Catarina, Itacorubi, Florianópolis, SC 88034-001, Brazil
| | - Francieli Braghini
- Department of Food Science and Technology, Federal University of Santa Catarina, Itacorubi, Florianópolis, SC 88034-001, Brazil
| | - Luciano Valdemiro Gonzaga
- Department of Food Science and Technology, Federal University of Santa Catarina, Itacorubi, Florianópolis, SC 88034-001, Brazil
| | - Ana Carolina Oliveira Costa
- Department of Food Science and Technology, Federal University of Santa Catarina, Itacorubi, Florianópolis, SC 88034-001, Brazil
| | - Roseane Fett
- Department of Food Science and Technology, Federal University of Santa Catarina, Itacorubi, Florianópolis, SC 88034-001, Brazil.
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Darvishzadeh P, Orsat V, Faucher SP. Encapsulation of Russian Olive Water Kefir as an Innovative Functional Drink with High Antioxidant Activity. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2021; 76:161-169. [PMID: 33715102 DOI: 10.1007/s11130-021-00886-8] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/06/2020] [Accepted: 03/04/2021] [Indexed: 06/12/2023]
Abstract
Processing of Russian olive water kefir (RWK), as a fermented functional drink made with Russian olive juice and water kefir grains with high antioxidant activity, into powder is crucial for improving its stability for the commercialization of this product. For the first time, this study aimed to encapsulate water kefir microorganisms and bioactive compounds in RWK using carrier materials to develop a synbiotic functional powder using spray drying as an encapsulation method. The goal was maximizing antioxidant activity, product yield, and survival rate of water kefir microorganisms in the produced Russian olive water kefir powder. The optimal spray drying conditions were observed to be at an inlet air temperature of 120ºC, 35 % feed flow rate, and 7 % concentration of drying aid. The effects of spray drying conditions on the quality of microcapsules were assessed and modeled, and the validity of the model was verified. Also, the spray-dried powder's physicochemical properties were assessed and showed promising microbial and physicochemical characteristics compared with the freeze-dried powder.
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Affiliation(s)
- Pariya Darvishzadeh
- Department of Bioresource Engineering, McGill University, 21111 Lakeshore Road, Sainte Anne de Bellevue, Montreal, Quebec, H9X 3V9, Canada.
| | - Valérie Orsat
- Department of Bioresource Engineering, McGill University, 21111 Lakeshore Road, Sainte Anne de Bellevue, Montreal, Quebec, H9X 3V9, Canada
| | - Sebastien P Faucher
- Department of Natural Resource Sciences, McGill University, 21111 Lakeshore Road, Sainte Anne de Bellevue, Montreal, Quebec, H9X 3V9, Canada
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Co-microbiological regulation of phenolic release through solid-state fermentation of corn kernels (Zea mays L.) to improve their antioxidant activity. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111003] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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de Oliveira APD, de Oliveira Almeida TJ, Santos TMB, Dias FS. Symbiotic goat milk ice cream with umbu fortified with autochthonous goat cheese lactic acid bacteria. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.110888] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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59
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Lee HJ, Cho HE, Park HJ. Germinated black soybean fermented with Lactobacillus pentosus SC65 alleviates DNFB-induced delayed-type hypersensitivity in C57BL/6N mice. JOURNAL OF ETHNOPHARMACOLOGY 2021; 265:113236. [PMID: 32750462 DOI: 10.1016/j.jep.2020.113236] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/05/2020] [Revised: 07/23/2020] [Accepted: 07/31/2020] [Indexed: 06/11/2023]
Abstract
ETHNOPHARMACOLOGICAL RELEVANCE Rhynchosia nulubilis (black soybean) has many applications in oriental medicine. It is traditionally used to treat disease related with high blood pressure, diabetes, inflammation, and osteoporosis. Furthermore, fermented soybean foods have traditionally been used for immunity enhancement in East Asia. However, the anti-inflammatory effects of germinated R. nulubilis (GR) against delayed-type hypersensitivity (DTH) are not fully understood. AIM OF STUDY This study aimed to investigate the anti-inflammatory effects of germinated Rhynchosia nulubilis (GR) fermented with the lactic acid bacterium Lactobacillus pentosus SC65 (GR-SC65) isolated from pickled burdock. MATERIALS AND METHODS We investigated the effects of GR-SC65 (300 mg/kg/day) on ear thickness and immune cell infiltration in DNFB-induced DTH in mice. We used dexamethasone (3 mg/kg) as a reference drug. Changes in infiltration of CD4+ and CD8+ T cells and NK cells were examined by immunohistochemistry. In addition, we investigated cytokine and chemokine production related to DTH using reverse transcription-polymerase chain reaction. We also investigated DTH-related cytokine production using lipopolysaccharide (LPS)-stimulated RAW 264.7 macrophage cells. RESULTS Two lactic acid bacterial strains (Lactobacillus pentosus SC65 and Pediococcus pentosaceus ON81A) were selected for fermenting GR due to their high 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical-scavenging activity. The total polyphenol contents (TPCs) in GR-SC65 and GR-ON81A were higher than that in unfermented GR (∗∗∗P < 0.001 vs. GR). Content of daidzein, glycitein, and genistein, the deglycosylated form of isoflavonoids, was higher in GR-SC65 than in unfermented GR. The ethanol extracts of GR-SC65 exerted a stronger anti-inflammatory activity than GR by inhibiting pro-inflammatory cytokines, such as tumor necrosis factor (TNF), interleukin-6 (IL-6), and interleukin-1β (IL-1β) in LPS-induced RAW264.7 macrophages. GR-SC65 reduced 1-fluoro-2,4-dinitrofluorobenzene (DNFB)-induced ear swelling and hyperplasia as well as vascular permeability. Fewer infiltrated CD4+ and CD8+ T cells were observed in the ear tissue of the GR-SC65-treated mice than those of the unfermented GR-treated mice. Furthermore, fewer infiltrated NK cells were observed in the GR-SC65 treated mice, than in the GR-treated mice. GR-SC65 significantly diminished the levels of CCL5 and COX-2 mRNAs and increased the level of IL-10 mRNA. CONCLUSIONS These data suggest that GR-SC65 can be used as a health supplement or a prophylactic against delayed-type hypersensitive inflammatory disease.
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Affiliation(s)
- Hye-Ji Lee
- Department of Food Science and Biotechnology, College of BioNano, Gachon University, 1342 Seongnam-daero, Sujeong-gu, Seongnam-si, Gyeonggi-do, 461-701, Republic of Korea
| | - Ha-Eun Cho
- Department of Food Science and Biotechnology, College of BioNano, Gachon University, 1342 Seongnam-daero, Sujeong-gu, Seongnam-si, Gyeonggi-do, 461-701, Republic of Korea
| | - Hye-Jin Park
- Department of Food Science and Biotechnology, College of BioNano, Gachon University, 1342 Seongnam-daero, Sujeong-gu, Seongnam-si, Gyeonggi-do, 461-701, Republic of Korea.
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Influence of guabiroba pulp (campomanesia xanthocarpa o. berg) added to fermented milk on probiotic survival under in vitro simulated gastrointestinal conditions. Food Res Int 2021; 141:110135. [PMID: 33642002 DOI: 10.1016/j.foodres.2021.110135] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/05/2020] [Revised: 01/05/2021] [Accepted: 01/07/2021] [Indexed: 12/12/2022]
Abstract
In fermented milks inoculated with two thermophilic strains (Lactobacillus bulgaricus and Streptococcus thermophilus), guabiroba pulp (Campomanesia xanthocarpa O. Berg) was added in different concentrations: 5% (I5 sample) and 10% (I10 sample), compared to a control sample, with no pulp addition. In these fermented milks, Bifidobacterium BB-12 was added and the samples were submitted to a progressive gastrointestinal simulation in vitro. The cells count was performed, including the survival rates for all the progressive steps of the simulated digestion. Total phenolic content (TPC) and antioxidant activity analysis by FRAP (Ferric Reducing Antioxidant Power) and DPPH (2,2-diphenyl-1-picrylhydrazyl) were performed in all the gastrointestinal steps. Before and during the entire gastrointestinal tract, the Bifidobacterium BB-12 count was 8-9 log CFU g-1, above the recommended for a probiotic product, with a highlight in intestinal colon steps. The I10 sample showed the highest viable cell count, the highest total phenolic content and antioxidant activity throughout the entire gastric steps (p < 0.05). The fermented milk proved to be an effective matrix for the probiotic stability and incorporation of guabiroba components. Bioactive compounds present in the guabiroba pulp may have occasioned a prebiotic and protective effect on Bifidobacterium BB-12 after gastric conditions. The possible bioconversion of these compounds in more active forms can contribute to the absorption in epithelial cells, enhancing fermented milks with guabiroba pulp as important sources of dietary accessible bioactive compounds.
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61
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Iron Complexes of Flavonoids-Antioxidant Capacity and Beyond. Int J Mol Sci 2021; 22:ijms22020646. [PMID: 33440733 PMCID: PMC7827006 DOI: 10.3390/ijms22020646] [Citation(s) in RCA: 43] [Impact Index Per Article: 14.3] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/04/2020] [Revised: 12/30/2020] [Accepted: 01/02/2021] [Indexed: 02/07/2023] Open
Abstract
Flavonoids are common plant natural products able to suppress ROS-related damage and alleviate oxidative stress. One of key mechanisms, involved in this phenomenon is chelation of transition metal ions. From a physiological perspective, iron is the most significant transition metal, because of its abundance in living organisms and ubiquitous involvement in redox processes. The chemical, pharmaceutical, and biological properties of flavonoids can be significantly affected by their interaction with transition metal ions, mainly iron. In this review, we explain the interaction of various flavonoid structures with Fe(II) and Fe(III) ions and critically discuss the influence of chelated ions on the flavonoid biochemical properties. In addition, specific biological effects of their iron metallocomplexes, such as the inhibition of iron-containing enzymes, have been included in this review.
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Darvishzadeh P, Orsat V, Martinez JL. Process Optimization for Development of a Novel Water Kefir Drink with High Antioxidant Activity and Potential Probiotic Properties from Russian Olive Fruit (Elaeagnus angustifolia). FOOD BIOPROCESS TECH 2021. [DOI: 10.1007/s11947-020-02563-1] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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63
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Zhang H, Liu YZ, Xu WC, Chen WJ, Wu S, Huang YY. Metabolite and Microbiome Profilings of Pickled Tea Elucidate the Role of Anaerobic Fermentation in Promoting High Levels of Gallic Acid Accumulation. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:13751-13759. [PMID: 33164532 DOI: 10.1021/acs.jafc.0c06187] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
Gallic acid (GA) is an important active ingredient for its pharmacological activities. High levels of GA in tea can be obtained by anaerobic fermentation, but its mechanism is still unclear. Here, the profiles of metabolites and microbiomes in pickled tea were analyzed. The results showed that GA of pickled tea increased to 24.26 mg/g at 18 d after anaerobic fermentation, which was accompanied by the reducing levels of epicatechin gallate (ECG), epiafzelechin-3-O-gallate (EAG), and 7-galloylcatechin (7-GC) and the increasing relative abundances of Bacillus and other six bacterial genera. However, epigallocatechin gallate (EGCG) was basically stable during the whole fermentation process. These results suggested that EGCG contributes little to the GA formation during anaerobic fermentation, but ECG, EAG, and 7-GC should be the key precursors to form GA; moreover, bacteria, especially Bacillus, may be responsible for their bioconversion. It will establish an effective way to increase GA in tea production.
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Affiliation(s)
- Huan Zhang
- Ministry of Education Key Laboratory of Horticultural Plant Biology, and Tea Science Department of Horticulture and Forestry Science College, Huazhong Agricultural University, Wuhan City 430070, China
| | - Yong-Zhong Liu
- Ministry of Education Key Laboratory of Horticultural Plant Biology, and Fruit Science Department of Horticulture and Forestry Science College, Huazhong Agricultural University, Wuhan City 430070, China
| | - Wen-Can Xu
- Ministry of Education Key Laboratory of Horticultural Plant Biology, and Tea Science Department of Horticulture and Forestry Science College, Huazhong Agricultural University, Wuhan City 430070, China
| | - Wen-Jun Chen
- Ministry of Education Key Laboratory of Horticultural Plant Biology, and Tea Science Department of Horticulture and Forestry Science College, Huazhong Agricultural University, Wuhan City 430070, China
| | - Shuang Wu
- Ministry of Education Key Laboratory of Horticultural Plant Biology, and Tea Science Department of Horticulture and Forestry Science College, Huazhong Agricultural University, Wuhan City 430070, China
| | - You-Yi Huang
- Ministry of Education Key Laboratory of Horticultural Plant Biology, and Tea Science Department of Horticulture and Forestry Science College, Huazhong Agricultural University, Wuhan City 430070, China
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Solid-state fermentation as a tool to enhance the polyphenolic compound contents of acidic Tamarindus indica by-products. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2020. [DOI: 10.1016/j.bcab.2020.101851] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
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65
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Synergic Involvements of Microorganisms in the Biomedical Increase of Polyphenols and Flavonoids during the Fermentation of Ginger Juice. Int J Microbiol 2020; 2020:8417693. [PMID: 33110428 PMCID: PMC7579675 DOI: 10.1155/2020/8417693] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2020] [Revised: 05/15/2020] [Accepted: 07/20/2020] [Indexed: 11/17/2022] Open
Abstract
Steered fermentation by microorganisms gives great added value in the nutritional quality of local food. Ginger rhizome naturally contains a myriad of bioactive compounds including polyphenol and flavonoids. The aim of this work was to ferment the ginger juice, to evaluate the biochemical parameters of ginger wine, and to understand the involvement of microorganisms in the bioincrease of polyphenol compounds. Titratable acidity and pH values were determined and showed that pH is around 1.6 at the end of the fermentation when the acidity is around 6.431 g/L. Using colorimetric assay, the total polyphenolic and flavonoid compounds were evaluated throughout the fermentation. The variation of the polyphenol and flavonoid concentrations of the unsweetened sample was around 10.18 to 14.64 mg Eq AG/g and 1.394 to 2.224 mg Eq Cat/g Ms, but those from the sweet sample were around 10.82 to 18.34 mg Eq AG/g Ms and 1.311 to 2.290 mg Eq Cat/g. Using one-step PCR, multiplex techniques with specific primers, with yeast-like phenotype 27.27% (6), have been assigned among 22 isolates to Saccharomyces cerevisiae. By using PCR multiplex techniques, Bacillus licheniformis, Bacillus pumilus, Bacillus safensis, and Saccharomyces cerevisiae have been identified. Together with Saccharomyces cerevisiae, we showed that Bacillus sp. are able to secrete enzymatic landscape with some activities up to 50% including cellulase, amylase, pectinase, and protease.
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Luo D, Li X, Zhao L, Chen G. Regulation of phenolic release in corn seeds (Zea mays L.) for improving their antioxidant activity by mix-culture fermentation with Monascus anka, Saccharomyces cerevisiae and Bacillus subtilis. J Biotechnol 2020; 325:334-340. [PMID: 33038475 DOI: 10.1016/j.jbiotec.2020.10.002] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2020] [Revised: 09/07/2020] [Accepted: 10/05/2020] [Indexed: 10/23/2022]
Abstract
In this study, mix-culture fermentation (MF) with M. anka, S. cerevisiae and B. subtilis to regulate phenolic release in corn seeds was investigated. Results showed the adding strategy of S. cerevisiae and B. subtilis significantly (p < 0.05) influenced the total phenolic content (TPC) of corn seeds, and the highest TPC in MF was 22.56-fold rise than that of unfermented control. Moreover, the phenolic compounds in corn seeds were shifted after MF. SDS-PAGE revealed some enzymes produced by microorganisms were regulated, and the α-amylase and FPase activities were changed to improvement in MF. SEM micrographs of corn seeds in MF varied markedly with the cell walls structure destroyed, so as to release of the phenolic fractions in corn seeds. Based on the phenolic mobilization, DPPH and ABTS+ radical scavenging abilities of phenolic fractions from corn seeds were improved in MF. This paper provides a prospect fermentation process for improving the phenolic release in corn cereals.
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Affiliation(s)
- Du Luo
- School of Environmental Ecology and Biological Engineering, Wuhan Institute of Technology, Wuhan, 430205, PR China.
| | - Xingyu Li
- School of Environmental Ecology and Biological Engineering, Wuhan Institute of Technology, Wuhan, 430205, PR China.
| | - Lu Zhao
- School of Environmental Ecology and Biological Engineering, Wuhan Institute of Technology, Wuhan, 430205, PR China.
| | - Gong Chen
- School of Environmental Ecology and Biological Engineering, Wuhan Institute of Technology, Wuhan, 430205, PR China.
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Aksay O, Selli S, Kelebek H. LC-DAD-ESI-MS/MS-based assessment of the bioactive compounds in fresh and fermented caper (Capparis spinosa) buds and berries. Food Chem 2020; 337:127959. [PMID: 32916535 DOI: 10.1016/j.foodchem.2020.127959] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2020] [Revised: 08/22/2020] [Accepted: 08/28/2020] [Indexed: 01/22/2023]
Abstract
The main objective of this study was to compare bioactive compounds and other important quality parameters of fresh and fermented caper buds and berries. Fresh samples were fermented using dry-salted and brined techniques. The higher phenolic content was determined in the fresh (1843.71 mg/100 g DW) and fermented buds (1198.54-1539.49 mg/100 g DW) rather than the berries (29.72-40.75 mg/100 g DW). Quercetin-3-O-rutinoside, kaempferol-3-O-rutinoside, and quercetin-O-galloly-O-hexoside were the principal phenolic components in fresh and fermented buds while quercetin-3-O-rutinoside in fresh and fermented berries. The amounts of isorhamnetin, quercetin, and kaempferol increased in fermented buds and berries compared to fresh samples. Similarly, antioxidant capacity of buds was found to be markedly higher than berries. As for sugar compounds, it was found that fructose in buds (1.56-3.23 g/100 g DW) and glucose in berries (1.96-6.38 g/100 g DW) had the highest amount. When total phenolics and antioxidant properties were evaluated, it was observed that they were better preserved in the dry-salted samples than the brined samples.
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Affiliation(s)
- Ozge Aksay
- Department of Food Engineering, Faculty of Engineering, Adana Alparslan Turkes Science and Technology University, Adana, Turkey
| | - Serkan Selli
- Department of Food Engineering, Faculty of Agriculture, Cukurova University, 01330 Adana, Turkey
| | - Hasim Kelebek
- Department of Food Engineering, Faculty of Engineering, Adana Alparslan Turkes Science and Technology University, Adana, Turkey.
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68
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Lizardo RCM, Cho HD, Won YS, Seo KI. Fermentation with mono- and mixed cultures of Lactobacillus plantarum and L. casei enhances the phytochemical content and biological activities of cherry silverberry (Elaeagnus multiflora Thunb.) fruit. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:3687-3696. [PMID: 32246468 DOI: 10.1002/jsfa.10404] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/23/2020] [Revised: 03/18/2020] [Accepted: 04/03/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND Lactic acid fermentation has been widely used to improve the nutritional and functional properties of food products. Cherry silverberry (Elaeagnus multiflora Thunb.) is considered as an invasive plant species with known medicinal and functional properties. In this study, improvement of the biological activity and health benefits of cherry silverberry fruit through lactic acid fermentation was investigated. RESULTS Extracts of cherry silverberry fruits fermented by pure cultures of Lactobacillus plantarum KCTC 33131 and L. casei KCTC 13086 exhibited favorable physicochemical properties and enhanced phytochemical content, antioxidant properties (DPPH radical scavenging activity, reducing power, superoxide dismutase-like property and hydrogen peroxide scavenging activity) and α-glucosidase and tyrosinase enzyme inhibitory activity as compared with unfermented fruits. Despite a decrease in the specific phenolic acid contents among the fermented samples, the cherry silverberry fruit fermented by mixed cultures of L. plantarum and L. casei contained superior total polyphenols (3.78 ± 0.22 mg GAE g-1 ) and total (0.66 ± 0.12 mg QE g-1 ) and individual flavonoid contents in comparison with fruits fermented by single cultures and unfermented ones. Multivariate analysis also showed strong association among total phytochemical contents and biological activities. CONCLUSIONS This work has elucidated the effect of fermentation with L. plantarum KCTC 33131 and L. casei KCTC 13086 on the improvement of the physicochemical properties and biological activity of cherry silverberry fruit. It also revealed the potential application of fermented cherry silverberry in the production of food materials beneficial for health. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Rona Camille M Lizardo
- Department of Biotechnology, College of Natural Resources and Life Science, Dong-A University, Busan, Republic of Korea
- Institute of Food Science and Technology, College of Agriculture and Food Science, University of the Philippines Los Baños, Laguna, Philippines
| | - Hyun Dong Cho
- Department of Food Science, Division of Agriculture, University of Arkansas, Fayetteville, AR, USA
| | - Yeong Seon Won
- Department of Biotechnology, College of Natural Resources and Life Science, Dong-A University, Busan, Republic of Korea
| | - Kwon Il Seo
- Department of Biotechnology, College of Natural Resources and Life Science, Dong-A University, Busan, Republic of Korea
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Sy JBA, Hsu TC, Limaye A, Liu JR. Oral administration with a traditional fermented multi-fruit beverage modulates non-specific and antigen-specific immune responses in BALB/c mice. PLoS One 2020; 15:e0233047. [PMID: 32392269 PMCID: PMC7213741 DOI: 10.1371/journal.pone.0233047] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2019] [Accepted: 04/27/2020] [Indexed: 12/18/2022] Open
Abstract
Fruits have been widely considered as the default “health foods” because they contain numerous vitamins and minerals needed to sustain human health. Fermentation strategies have been utilized to enhance the nutritive and flavor features of healthy and readily consumable fruit products while extending their shelf lives. A traditional fermented multi-fruit beverage was made from five fruits including kiwi, guava, papaya, pineapple, and grape fermented by Saccharomyces cerevisiae along with lactic acid bacteria and acetic acid bacteria. The immunomodulatory properties of the fermented multi-fruit beverage, in vivo nonspecific and ovalbumin (OVA)-specific immune response experiments using female BALB/c mice were performed. Administration of the fermented multi-fruit beverage reduced the calorie intake, thus resulting in a less weight gain in mice compared to the water (placebo)-fed mice. In the nonspecific immune study model, the fermented multi-fruit beverage enhanced phagocytosis and T cell proliferation but did not affect B cell proliferation and immunoglobulin G (IgG) production. Analysis of cytokine secretion profile also revealed that the fermented multi-fruit beverage enhanced proinflammatory cytokines interleukin (IL)-6, tumor necrosis factor (TNF)-α, and T helper (Th)1-related cytokine interferon (IFN)-γ production, thus creating an immunostimulatory effect. Nonetheless, in the specific immune study model, the results showed that the fermented multi-fruit beverage decreased the production of proinflammatory cytokines IL-6 and TNF-α production in OVA-immunized mice. Moreover, it also caused a decrease in the production of anti-OVA IgG1, which was accompanied by a decrease in Th2-related cytokines IL-4 and IL-5 production and an increase in Th1-related cytokine IFN-γ production, indicating that it may have the potential to shift the immune system from the allergen‐specific Th2 responses toward Th1-type responses. The results indicate that fermented multi-fruit beverage has the potential to modulate immune responses both in a nonspecific and specific manners.
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Affiliation(s)
- Jamie Bernadette A. Sy
- Institute of Biotechnology, National Taiwan University, Taipei, Taiwan
- Department of Physical Sciences and Mathematics, College of Arts and Sciences, University of the Philippines Manila, Manila, Philippines
| | - Tsui-Chun Hsu
- Department of Animal Science and Technology, National Taiwan University, Taipei, Taiwan
- Agricultural Biotechnology Research Center, Academia Sinica, Taipei, Taiwan
| | - Aniket Limaye
- Institute of Biotechnology, National Taiwan University, Taipei, Taiwan
| | - Je-Ruei Liu
- Institute of Biotechnology, National Taiwan University, Taipei, Taiwan
- Department of Animal Science and Technology, National Taiwan University, Taipei, Taiwan
- Agricultural Biotechnology Research Center, Academia Sinica, Taipei, Taiwan
- * E-mail:
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70
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Bortolini DG, Benvenutti L, Demiate IM, Nogueira A, Alberti A, Zielinski AAF. A new approach to the use of apple pomace in cider making for the recovery of phenolic compounds. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109316] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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71
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Valorization of melon fruit (Cucumis melo L.) by-products: Phytochemical and Biofunctional properties with Emphasis on Recent Trends and Advances. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.03.033] [Citation(s) in RCA: 40] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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72
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Mustafa SM, Chua LS, El-Enshasy HA, Abd Majid FA, Hanapi SZ. Kinetic profile and anti-diabetic potential of fermented Punica granatum juice using Lactobacillus casei. Process Biochem 2020. [DOI: 10.1016/j.procbio.2020.01.014] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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73
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Fermented Wild Ginseng by Rhizopus oligosporus Improved l-Carnitine and Ginsenoside Contents. Molecules 2020; 25:molecules25092111. [PMID: 32365963 PMCID: PMC7249200 DOI: 10.3390/molecules25092111] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2020] [Revised: 04/27/2020] [Accepted: 04/29/2020] [Indexed: 11/17/2022] Open
Abstract
We conducted this study to investigate the beneficial effects of Rhizopus oligosporus fermentation of wild ginseng on ginsenosides, l-carnitine contents and its biological activity. The Rhizopus oligosporus fermentation of wild ginseng was carried out at 30 °C for between 1 and 14 days. Fourteen ginsenosides and l-carnitine were analyzed in the fermented wild ginseng by the ultra high pressure liquid chromatography–mass spectrometry (UPLC–MS) system. Our results showed that the total amount of ginsenosides in ginseng increased from 3274 to 5573 mg/kg after 14 days of fermentation. Among the 14 ginsenosides tested, the amounts of 13 ginsenosides (Rg1, Rb2, Rb3, Rc, Rd, Re, Rf, Rg2, Rg3, Rh1, compound K, F1 and F2) increased, whereas ginsenoside Rb1 decreased, during the fermentation. Furthermore, l-carnitine (630 mg/kg) was newly synthesized in fermented ginseng extract after 14 days. In addition, both total phenol contents and DPPH radical scavenging activities showed an increase in the fermented ginseng with respect to non-fermented ginseng. These results show that the fermentation process reduced the cytotoxicity of wild ginseng against RAW264.7 cells. Both wild and fermented wild ginseng showed anti-inflammatory activity via inhibition of nitric oxide synthesis in RAW264.7 murine macrophage cells.
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Abstract
Flavonoids are a group of plant constituents called phenolic compounds and correspond to the nonenergy part of the human diet. Flavonoids are found in vegetables, seeds, fruits, and beverages such as wine and beer. Over 7000 flavonoids have been identified and they have been considered substances with a beneficial action on human health, particularly of multiple positive effects because of their antioxidant and free radical scavenging action. Although several studies indicate that some flavonoids have provident actions, they occur only at high doses, confirming in most investigations the existence of anti-inflammatory effects, antiviral or anti-allergic, and their protective role against cardiovascular disease, cancer, and various pathologies. Flavonoids are generally removed by chemical methods using solvents and traditional processes, which besides being expensive, involve long periods of time and affect the bioactivity of such compounds. Recently, efforts to develop biotechnological strategies to reduce or eliminate the use of toxic solvents have been reported, reducing processing time and maintaining the bioactivity of the compounds. In this paper, we review, analyze, and discuss methodologies for biotechnological recovery/extraction of flavonoids from agro-industrial residues, describing the advances and challenges in the topic.
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75
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Lasinskas M, Jariene E, Vaitkeviciene N, Hallmann E, Najman K. Effect of Different Durations of Solid-Phase Fermentation for Fireweed ( Chamerion angustifolium (L.) Holub) Leaves on the Content of Polyphenols and Antioxidant Activity In Vitro. Molecules 2020; 25:E1011. [PMID: 32102409 PMCID: PMC7070727 DOI: 10.3390/molecules25041011] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/05/2020] [Revised: 02/19/2020] [Accepted: 02/24/2020] [Indexed: 12/12/2022] Open
Abstract
Fireweed has recently been recognized as a plant with high antioxidant potential and phenolic content. Its leaves can be fermented to prepare an infusion with ideal antioxidant activity. The aim of this study was to investigate and to determine the influence of solid-phase fermentation of different durations on the variation of polyphenols in the leaves of fireweed. Laboratory experiments were conducted in 2017-2018. The leaves of fireweed, naturally growing, were fermented for different periods of time: not fermented (control) and fermented for 24 and 48 h. The evaluation of polyphenols and antioxidant activity in leaves was performed using high- performance liquid chromatography (HPLC). Additionally, principal component analysis was used to characterize differences in bioactive compounds between fireweed samples fermented at different durations. Solid-phase fermented leaves were characterized by higher contents of oenothein B, quercetin and benzoic acid but had lower contents of quercetin-3-O-rutinoside, luteolin and chlorogenic and gallic acids. Antioxidant activity in short- (24 h) and long-term (48 h) fermentation (compared to control) gave the highest level of regression in 2017, but in 2018 the effect was observed only with short-term fermentation and control. In conclusion, solid-phase fermentation can be used to modulate biologically active compounds in fireweed leaves.
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Affiliation(s)
- Marius Lasinskas
- Vytautas Magnus University. Agriculture Academy, Institute of Agriculture and Food Sciences, Donelaicio str. 58, 44248 Kaunas, Lithuania; (E.J.); (N.V.)
| | - Elvyra Jariene
- Vytautas Magnus University. Agriculture Academy, Institute of Agriculture and Food Sciences, Donelaicio str. 58, 44248 Kaunas, Lithuania; (E.J.); (N.V.)
| | - Nijole Vaitkeviciene
- Vytautas Magnus University. Agriculture Academy, Institute of Agriculture and Food Sciences, Donelaicio str. 58, 44248 Kaunas, Lithuania; (E.J.); (N.V.)
| | - Ewelina Hallmann
- Warsaw University of Life Sciences, Institute of Human Nutrition Sciences, Department of Functional and Organic Food, Nowoursynowska 15c, 02-776 Warsaw, Poland; (E.H.); (K.N.)
| | - Katarzyna Najman
- Warsaw University of Life Sciences, Institute of Human Nutrition Sciences, Department of Functional and Organic Food, Nowoursynowska 15c, 02-776 Warsaw, Poland; (E.H.); (K.N.)
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76
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Antioxidant and Anti-Inflammatory Activities of the Crude Extracts of Raw and Fermented Tomato Pomace and Their Correlations with Aglycate-Polyphenols. Antioxidants (Basel) 2020; 9:antiox9020179. [PMID: 32098217 PMCID: PMC7070286 DOI: 10.3390/antiox9020179] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2020] [Revised: 02/18/2020] [Accepted: 02/18/2020] [Indexed: 12/13/2022] Open
Abstract
Two tomato pomace (TP) were studied as feedstocks to obtain extracts that are rich in polyphenols. TPs prompt degradation impairs biomass safety, thus naturally present microflora were tested to perform conservation, and own lactic bacteria became predominant after 60 days of treatment. The extracts of TPs and TPs fermented (TPF) were chemically characterized and tested for antioxidant and anti-inflammatory activities. Flavonoids and phenolic acids were classed as aglycone-polyphenols (A-PP), the most bioactive polyphenol fraction. Fermentation led to a reduction of the A-PP amount, but no significant change in composition. Antioxidant power increased, despite the A-PP reduction, for the presence of fermentation metabolites having aromatic-substituent. TP and TPF both have anti-inflammatory properties that were strictly dependent upon the A-PP content. Fermentation preserved the anti-inflammatory activity and the Partial Least Square (PLS) identified as the most active molecules naringenin chalcone, kaempferol, gallic acid, and cinnamic acid, together with the definition of the active dose.
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77
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Płatosz N, Sawicki T, Wiczkowski W. Profile of Phenolic Acids and Flavonoids of Red Beet and Its Fermentation Products. Does Long-Term Consumption of Fermented Beetroot Juice Affect Phenolics Profile in Human Blood Plasma and Urine? POL J FOOD NUTR SCI 2020. [DOI: 10.31883/pjfns/116613] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023] Open
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78
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Bei Q, Wu Z, Chen G. Dynamic changes in the phenolic composition and antioxidant activity of oats during simultaneous hydrolysis and fermentation. Food Chem 2020; 305:125269. [DOI: 10.1016/j.foodchem.2019.125269] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/20/2018] [Revised: 06/26/2019] [Accepted: 07/26/2019] [Indexed: 01/03/2023]
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79
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Moon K, Cha J. Enhancement of Antioxidant and Antibacterial Activities of Salvia miltiorrhiza Roots Fermented with Aspergillus oryzae. Foods 2020; 9:E34. [PMID: 31906298 PMCID: PMC7023044 DOI: 10.3390/foods9010034] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2019] [Revised: 12/20/2019] [Accepted: 12/23/2019] [Indexed: 12/13/2022] Open
Abstract
The roots of Salvia miltiorrhiza are known to exhibit antioxidant and antibacterial activities. To improve the antioxidant and antibacterial activities of S. miltiorrhiza roots, the roots were fermented with Aspergillus oryzae at 25 °C for 3 weeks. The non-fermented (SME) and fermented (SMBE) roots of S. miltiorrhiza were extracted with 70% ethanol, respectively, and then fractionated with organic solvents. By fermentation, total phenolic and flavonoid contents, as well as antioxidant activity of SMBE, were increased by about 1.2 to 1.3 times compared with those of SME. The antibacterial activity of SMBE was also twice as high as that of SME. The antibacterial activity of SMBE against Bacillus cereus was lower in the n-hexane and chloroform fractions, but higher in the ethyl acetate and n-butanol fractions, compared with those of SME. These results indicate that the bioactive components of S. miltiorrhiza roots exhibiting antibacterial activity were converted to more polar compounds by fermentation of A. oryzae. Gas chromatography and mass spectrometry (GC-MS) and LC-MS analyses of SME and SMBE demonstrate that these changes are due to the acylation of dihydrofuran-2(3H)-one, dealkylation of 4-methylbenzene-1,2-diol and 4-ethylbenzene-1,2-diol, and esterification of hexadecanoic acid and (9Z, 12Z)-octadec-9,12-dienoic acid during fermentation.
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Affiliation(s)
- Keumok Moon
- Department of Microbiology, Pusan National University, Busan 46241, Korea;
| | - Jaeho Cha
- Department of Microbiology, Pusan National University, Busan 46241, Korea;
- Microbiological Resource Research Institute, Pusan National University, Busan 46241, Korea
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80
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Abd Razak DL, Jamaluddin A, Abd Rashid NY, Abd Ghani A, Abdul Manan M. Assessment of fermented broken rice extracts for their potential as functional ingredients in cosmeceutical products. ANNALS OF AGRICULTURAL SCIENCES 2019; 64:176-182. [DOI: 10.1016/j.aoas.2019.11.003] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 09/01/2023]
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81
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Morais SGG, da Silva Campelo Borges G, dos Santos Lima M, Martín-Belloso O, Magnani M. Effects of probiotics on the content and bioaccessibility of phenolic compounds in red pitaya pulp. Food Res Int 2019; 126:108681. [DOI: 10.1016/j.foodres.2019.108681] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2019] [Revised: 09/10/2019] [Accepted: 09/13/2019] [Indexed: 12/18/2022]
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82
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Chirumbolo S. Increased bioavailability of plasma polyphenols via the intestinal fermentation of soybean fibers: a role for gut microbiome? Eur J Nutr 2019; 58:2561-2562. [PMID: 31263984 DOI: 10.1007/s00394-019-02029-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Affiliation(s)
- Salvatore Chirumbolo
- Department of Neurosciences, Biomedicine and Movement Sciences, University of Verona, Strada Le Grazie 9, 37134, Verona, Italy.
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83
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Chagas Barros RG, Santos de Oliveira C, Santos Oliveira LT, Pereira UC, Matos Silva TO, Denadai M, Narain N. Enhancement of phenolic antioxidants production in submerged cultures of endophytic microorganisms isolated from achachairu (Garcinia humilis), araçá-boi (Eugenia stipitata) and bacaba (Oenocarpus bacaba) fruits. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.05.046] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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84
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Rollán GC, Gerez CL, LeBlanc JG. Lactic Fermentation as a Strategy to Improve the Nutritional and Functional Values of Pseudocereals. Front Nutr 2019; 6:98. [PMID: 31334241 PMCID: PMC6617224 DOI: 10.3389/fnut.2019.00098] [Citation(s) in RCA: 52] [Impact Index Per Article: 10.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2019] [Accepted: 06/14/2019] [Indexed: 12/15/2022] Open
Abstract
One of the greatest challenges is to reduce malnutrition worldwide while promoting sustainable agricultural and food systems. This is a daunting task due to the constant growth of the population and the increasing demands by consumers for functional foods with higher nutritional values. Cereal grains are the most important dietary energy source globally; wheat, rice, and maize currently provide about half of the dietary energy source of humankind. In addition, the increase of celiac patients worldwide has motivated the development of gluten-free foods using alternative flour types to wheat such as rice, corn, cassava, soybean, and pseudocereals (amaranth, quinoa, and buckwheat). Amaranth and quinoa have been cultivated since ancient times and were two of the major crops of the Pre-Colombian cultures in Latin- America. In recent years and due to their well-known high nutritional value and potential health benefits, these pseudocereals have received much attention as ideal candidates for gluten-free products. The importance of exploiting these grains for the elaboration of healthy and nutritious foods has forced food producers to develop novel adequate strategies for their processing. Fermentation is one of the most antique and economical methods of producing and preserving foods and can be easily employed for cereal processing. The nutritional and functional quality of pseudocereals can be improved by fermentation using Lactic Acid Bacteria (LAB). This review provides an overview on pseudocereal fermentation by LAB emphasizing the capacity of these bacteria to decrease antinutritional factors such as phytic acid, increase the functional value of phytochemicals such as phenolic compounds, and produce nutritional ingredients such as B-group vitamins. The numerous beneficial effects of lactic fermentation of pseudocereals can be exploited to design novel and healthier foods or grain ingredients destined to general population and especially to patients with coeliac disease.
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Affiliation(s)
- Graciela C. Rollán
- Centro de Referencia para Lactobacilos (CERELA) - CONICET, San Miguel de Tucumán, Argentina
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85
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Mustafa SM, Chua LS, El-Enshasy HA. Effects of Agitation Speed and Kinetic Studies on Probiotication of Pomegranate Juice with Lactobacillus casei. Molecules 2019; 24:E2357. [PMID: 31247970 PMCID: PMC6651325 DOI: 10.3390/molecules24132357] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2019] [Revised: 06/13/2019] [Accepted: 06/18/2019] [Indexed: 11/25/2022] Open
Abstract
The issues of lactose intolerance and vegetarianism have encouraged the introduction of non-dairy fermented food into the market. Therefore, this study aims to evaluate the effect of agitation speed on the bioactive compounds and functional characteristics of probioticated pomegranate juice. Pomegranate juice was fermented with Lactobacillus casei at different agitation speeds ranging from 0 (microaerophilic) to 150 rpm at 37 °C. The functional properties of probioticated pomegranate juice were evaluated in terms of growth (biomass), lactic acid production, antioxidant activity, total phenolic content, and key metabolites using LC-MS/MS. The growth kinetics of fermentation was monitored at the optimal condition using one factor at a time method. High cell growth (3.58 × 1010 cfu/mL or 7.9 gL-1) was observed for L. casei probioticated pomegranate juice agitated at 0 rpm. The findings of this study reveal the potential of pomegranate juice as a medium for L. casei cultivation without nutrient supplementation. The improvement of antioxidant activity in the probioticated juice could be due to the increment of quercetin-3-glucoside. Therefore, L. casei grew well in pomegranate juice with a high cell viability and antioxidant activity at a non-agitated condition. Probioticated pomegranate juice is a potentially functional drink.
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Affiliation(s)
- Siti Marhaida Mustafa
- Institute of Bioproduct Development, Universiti Teknologi Malaysia, Skudai 81310, Johor Bahru, Johor, Malaysia
- Department of Bioprocess and Polymer Engineering, School of Chemical and Energy Engineering, Faculty of Engineering, Universiti Teknologi Malaysia, Skudai 81310, Johor Bahru, Johor, Malaysia
| | - Lee Suan Chua
- Institute of Bioproduct Development, Universiti Teknologi Malaysia, Skudai 81310, Johor Bahru, Johor, Malaysia.
- Department of Bioprocess and Polymer Engineering, School of Chemical and Energy Engineering, Faculty of Engineering, Universiti Teknologi Malaysia, Skudai 81310, Johor Bahru, Johor, Malaysia.
| | - Hesham Ali El-Enshasy
- Institute of Bioproduct Development, Universiti Teknologi Malaysia, Skudai 81310, Johor Bahru, Johor, Malaysia
- Department of Bioprocess and Polymer Engineering, School of Chemical and Energy Engineering, Faculty of Engineering, Universiti Teknologi Malaysia, Skudai 81310, Johor Bahru, Johor, Malaysia
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86
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Suraiya S, Jang WJ, Cho HJ, Choi YB, Park HD, Kim JM, Kong IS. Immunomodulatory Effects of Monascus spp.-Fermented Sacccharina japonica Extracts on the Cytokine Gene Expression of THP-1 Cells. Appl Biochem Biotechnol 2019; 188:498-513. [PMID: 30536032 DOI: 10.1007/s12010-018-02930-x] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2018] [Accepted: 11/30/2018] [Indexed: 12/21/2022]
Abstract
The immunomodulatory effects of Monascus-fermented Saccharina japonica extract on anti- and pro-inflammatory cytokines gene expression of THP-1 cells were evaluated. Extracts of fermented samples showed higher phenolic, flavonoid, protein, and reducing sugar contents than unfermented one. Fermented samples were rich in many bioactive compounds determined by GC-MS analyses and showed cell viability greater than 85% in MTS assay. Regarding the anti-inflammatory and pro-inflammatory activities of the different samples, Q-PCR analyses revealed that IL-10 gene expression in THP-1 cells was significantly higher (p < 0.05) in cells treated with the SjMp or SjMk sample than those treated with the unfermented sample. Cells treated with the SjMp extract or lipopolysaccharide (LPS) showed significantly (p < 0.05) higher relative gene expression of IL-4 cytokine than cells treated with SjMk or SjU extracts. The relative gene expression of IFN-α was higher in cells treated with SjMp followed by LPS, SjMk, and SjU. TGF-β expression was higher in LPS-stimulated cells followed by SjMk and other samples. Cells treated with SjMp exhibited significantly higher pro-inflammatory (IL-6, IL-8, TNF-α, and NF-κB) cytokine gene expression than cells treated with SjU. These results revealed that extracts from S. japonica fermented with Monascus spp. regulate cytokine gene expression. Graphical abstract ᅟ.
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Affiliation(s)
- Sharmin Suraiya
- Department of Biotechnology, College of Fisheries Science, Pukyong National University, 45 Yongso-ro, Nam-gu, Busan, 48513, Republic of Korea
- Department of Fisheries and Marine Bioscience, Bangabandhu Sheikh Mujibur Rahman Science and Technology University, Gopalganj, 8100, Bangladesh
| | - Won Je Jang
- Department of Biotechnology, College of Fisheries Science, Pukyong National University, 45 Yongso-ro, Nam-gu, Busan, 48513, Republic of Korea
| | - Hwa Jin Cho
- Department of Biotechnology, College of Fisheries Science, Pukyong National University, 45 Yongso-ro, Nam-gu, Busan, 48513, Republic of Korea
| | - Yu Bin Choi
- Department of Biotechnology, College of Fisheries Science, Pukyong National University, 45 Yongso-ro, Nam-gu, Busan, 48513, Republic of Korea
| | - Hae Dae Park
- Department of Biotechnology, College of Fisheries Science, Pukyong National University, 45 Yongso-ro, Nam-gu, Busan, 48513, Republic of Korea
| | - Jin-Man Kim
- Department of Biotechnology, Chonnam National University, 50, Daehak-ro, Yeosu, 59626, Republic of Korea
| | - In-Soo Kong
- Department of Biotechnology, College of Fisheries Science, Pukyong National University, 45 Yongso-ro, Nam-gu, Busan, 48513, Republic of Korea.
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87
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Ricci A, Cirlini M, Calani L, Bernini V, Neviani E, Del Rio D, Galaverna G, Lazzi C. In vitro metabolism of elderberry juice polyphenols by lactic acid bacteria. Food Chem 2019; 276:692-699. [DOI: 10.1016/j.foodchem.2018.10.046] [Citation(s) in RCA: 38] [Impact Index Per Article: 7.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2018] [Revised: 10/09/2018] [Accepted: 10/09/2018] [Indexed: 10/28/2022]
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88
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Barrera C, Burca C, Betoret E, García‐Hernández J, Hernández M, Betoret N. Improving antioxidant properties and probiotic effect of clementine juice inoculated with
Lactobacillus salivarius
spp.
salivarius
(CECT 4063) by trehalose addition and/or sublethal homogenisation. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14116] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
Affiliation(s)
- Cristina Barrera
- Instituto de Ingeniería de Alimentos para el desarrollo Universitat Politècnica de València Camino de Vera s/n 46022 Valencia Spain
| | - Cristina Burca
- Instituto de Ingeniería de Alimentos para el desarrollo Universitat Politècnica de València Camino de Vera s/n 46022 Valencia Spain
| | - Ester Betoret
- Instituto de Agroquímica y Tecnología de Alimentos Consejo Superior de Investigaciones Científicas C/ Catedrático Agustín Escardino Benlloch 7 46980 Paterna Spain
| | - Jorge García‐Hernández
- Departamento de Biotecnología Universitat Politècnica de València Camino de Vera s/n 46022 Valencia Spain
| | - Manuel Hernández
- Departamento de Biotecnología Universitat Politècnica de València Camino de Vera s/n 46022 Valencia Spain
| | - Noelia Betoret
- Instituto de Ingeniería de Alimentos para el desarrollo Universitat Politècnica de València Camino de Vera s/n 46022 Valencia Spain
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89
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Mustafa SM, Chua LS, El-Enshasy HA, Abd Majid FA, Hanapi SZ, Abdul Malik R. Effect of temperature and pH on the probiotication of Punica granatum juice using Lactobacillus species. J Food Biochem 2019; 43:e12805. [PMID: 31353583 DOI: 10.1111/jfbc.12805] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2018] [Revised: 12/17/2018] [Accepted: 01/29/2019] [Indexed: 12/16/2022]
Abstract
This study was focused on the effects of fermentation temperature and pH on the quality of Punica granatum juice probioticated with Lactobacillus species: Lactobacillus plantarum, Lactobacillus casei, Lactobacillus bulgaricus, and Lactobacillus salivarius. The whole fruit juice of P. granatum which is rich with phytonutrients appeared to be a good probiotic carrier. The probiotication was carried out for 24 hr at 30, 35, and 37°C and pH 2.5, 4.0, and 5.5 under microaerophilic conditions. The results found that P. granatum juice cultivated with L. casei had a better growth profile with a higher biomass density at 37°C around pH 3.5-4.0. Probiotication could maintain the scavenging activity of P. granatum juice cultivated with L. casei. The scavenging activity achieved up to 90% inhibition at the concentration of 5 mg/ml. The whole fruit-squeezed P. granatum juice was suitable for the growth of Lactobacillus species even without supplementation during cultivation. PRACTICAL APPLICATIONS: The findings of this study presented the potential of P. granatum juice (whole fruit) to be used as a good probiotic carrier, particularly for Lactobacillus species without supplementation. High nutritious P. granatum juice catered the need of probiotic bacteria during fermentation. Probiotication could maintain the antioxidant capacity of the juice in term of its radical scavenging activity. The antioxidant capacity was mainly attributed to the metabolites such as phenolic acids (romarinic acid and caftaric acid) and flavonoids (quercetin, quercetin 3-glucoside, rutin and kaempferol rutinoside). With the optimized temperature (37°C) and pH (4.00), probiotic bacteria could growth well up to a cell viability of 2.46 × 1010 cfu/ml. This offers P. granatum to be developed into functional food to cater to the needs of the consumers who are lactose intolerant to dairy products.
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Affiliation(s)
- Siti Marhaida Mustafa
- Institute of Bioproduct Development, Universiti Teknologi Malaysia, Johor Bahru, Malaysia.,Faculty of Engineering, Department of Bioprocess and Polymer Engineering, School of Chemical and Energy Engineering, Universiti Teknologi Malaysia, Johor Bahru, Malaysia
| | - Lee Suan Chua
- Institute of Bioproduct Development, Universiti Teknologi Malaysia, Johor Bahru, Malaysia.,Faculty of Engineering, Department of Bioprocess and Polymer Engineering, School of Chemical and Energy Engineering, Universiti Teknologi Malaysia, Johor Bahru, Malaysia
| | - Hesham Ali El-Enshasy
- Institute of Bioproduct Development, Universiti Teknologi Malaysia, Johor Bahru, Malaysia.,Faculty of Engineering, Department of Bioprocess and Polymer Engineering, School of Chemical and Energy Engineering, Universiti Teknologi Malaysia, Johor Bahru, Malaysia
| | | | - Siti Zulaiha Hanapi
- Institute of Bioproduct Development, Universiti Teknologi Malaysia, Johor Bahru, Malaysia
| | - Roslinda Abdul Malik
- Institute of Bioproduct Development, Universiti Teknologi Malaysia, Johor Bahru, Malaysia
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90
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Starzyńska-Janiszewska A, Stodolak B, Gómez- Caravaca AM, Mickowska B, Martin-Garcia B, Byczyński Ł. Mould starter selection for extended solid-state fermentation of quinoa. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.09.055] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
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91
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Fang C, Du H, Jia W, Xu Y. Compositional Differences and Similarities between Typical Chinese Baijiu and Western Liquor as Revealed by Mass Spectrometry-Based Metabolomics. Metabolites 2018; 9:E2. [PMID: 30577624 PMCID: PMC6358772 DOI: 10.3390/metabo9010002] [Citation(s) in RCA: 33] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2018] [Revised: 12/04/2018] [Accepted: 12/12/2018] [Indexed: 12/26/2022] Open
Abstract
Distilled liquors are important products, both culturally and economically. Chemically, as a complex mixture, distilled liquor comprises various chemical compounds in addition to ethanol. However, the chemical components of distilled liquors are still insufficiently understood and compositional differences and similarities of distilled liquors from different cultures have never been compared. For the first time, both volatile organic compounds (VOCs) and non-VOCs in distilled liquors were profiled using mass spectrometry-based metabolomic approaches. A total of 879 VOCs and 268 non-VOCs were detected in 24 distilled liquors including six typical Chinese baijiu and 18 typical Western liquors. Principal component analysis and a correlation network revealed important insights into the compositional differences and similarities of the distilled liquors that were assessed. Ethyl esters, a few benzene derivatives, and alcohols were shared by most distilled liquors assessed, suggesting their important contribution to the common flavor and mouthfeel of distilled liquors. Sugars and esters formed by fatty alcohol differ significantly between the assessed Chinese baijiu and Western liquors, and are potential marker compounds that could be used for their discrimination. Factors contributing to the differences in chemical composition are proposed. Our results improve our understanding of the chemical components of distilled liquors, which may contribute to more rigorous quality control of alcoholic beverages.
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Affiliation(s)
- Cheng Fang
- State Key Laboratory of Food Science and Technology, School of Biotechnology, Jiangnan University, Wuxi 214122, China.
| | - Hai Du
- State Key Laboratory of Food Science and Technology, School of Biotechnology, Jiangnan University, Wuxi 214122, China.
| | - Wei Jia
- University of Hawaii Cancer Center, Honolulu, HI 96813, USA.
| | - Yan Xu
- State Key Laboratory of Food Science and Technology, School of Biotechnology, Jiangnan University, Wuxi 214122, China.
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92
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Ricci A, Levante A, Cirlini M, Calani L, Bernini V, Del Rio D, Galaverna G, Neviani E, Lazzi C. The Influence of Viable Cells and Cell-Free Extracts of Lactobacillus casei on Volatile Compounds and Polyphenolic Profile of Elderberry Juice. Front Microbiol 2018; 9:2784. [PMID: 30524400 PMCID: PMC6256114 DOI: 10.3389/fmicb.2018.02784] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2018] [Accepted: 10/30/2018] [Indexed: 01/15/2023] Open
Abstract
In this study, four strains of Lactobacillus casei, as viable cells or cell-free extracts (CFE), were added to elderberry juice in order to evaluate their effect on phenolic and aromatic profile. Two of them were able to grow in juice while the others showed zero-growth. The same strains were lysed and added as extracts in elderberry juice. Multivariate statistical analysis show a separation among samples containing growing cells, non-growing cells, CFE, highlighting the particularities of specific strains. Juices added with CFE presented the highest amount of esters. The strains showing growth phenotype cause an increase of phenyllactic acids. The highest concentration of volatile compounds, particularly of alcohols, terpenes and norisoprenoids (responsible for typical elderberry notes) was observed in samples with strains showing zero-growth. Moreover, a significant increase in anthocyanin content was observed in these samples, suggesting the possible use of Lactobacillus for increasing specific molecules, even for non-multiplying bacterial cell. Considering that this is the first study concerning the use of non-growing cells in fruit juice, the potential of strains is still to be explored and it may have a significant technological application in the development of a microbial collection useful for fruit juice industry.
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Affiliation(s)
- Annalisa Ricci
- Department of Food and Drugs, University of Parma, Parma, Italy
| | - Alessia Levante
- Department of Food and Drugs, University of Parma, Parma, Italy
| | - Martina Cirlini
- Department of Food and Drugs, University of Parma, Parma, Italy
| | - Luca Calani
- Department of Food and Drugs, University of Parma, Parma, Italy
| | | | - Daniele Del Rio
- Department of Veterinary Science, University of Parma, Parma, Italy
| | | | - Erasmo Neviani
- Department of Food and Drugs, University of Parma, Parma, Italy
| | - Camilla Lazzi
- Department of Food and Drugs, University of Parma, Parma, Italy
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93
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β-Cyclodextrin Does not Alter the Bioaccessibility and the Uptake by Caco-2 Cells of Olive By-Product Phenolic Compounds. Nutrients 2018; 10:nu10111653. [PMID: 30400310 PMCID: PMC6266305 DOI: 10.3390/nu10111653] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2018] [Revised: 10/26/2018] [Accepted: 10/29/2018] [Indexed: 12/25/2022] Open
Abstract
Alperujo—a two-phase olive mill waste that is composed of olive vegetation water and solid skin, pulp, and seed fragments - is a highly valuable olive by-product due to its high content in phenolic compounds. In this study, we assessed whether β-cyclodextrin (β-CD), which is used to extract and protect alpejuro phenolic compounds (hydroxytyrosol-O-glucoside, tyrosol, caffeic, and p-coumaric acids) could impact on their bioaccessibility (i.e., the percentage of molecule found in the aqueous phase of the digesta) and uptake by intestinal cells, by using an in vitro digestion model and Caco-2 TC7 cells in culture, respectively. Our results showed that β-CD did not change the bioaccessibility of the selected phenols. Hydroxytyrosol-O-glucoside and caffeic did not cross Caco-2 cell monolayers. Conversely ferulic acid, identified as the main caffeic acid intestinal metabolite, was absorbed through intestinal cell monolayers (~20%). Interestingly, β-CD moderately but significantly improved the local absorption of tyrosol and p-coumaric acid (2.3 + 1.4% and 8.5 ± 4.2%, respectively, p < 0.05), even if their final bioavailability (expressed as bioaccessibility × absorption by Caco-2 cells) was not modified (16.2 ± 0.6% vs. 16.8 ± 0.5% for tyrosol and 32.0 ± 3.2% vs. 37.2 ± 3.2% for p-coumaric acid, from pure alperujo and alperujo complexed with β-CD, respectively). Overall, our results show that β-CD is an interesting extraction and storage agent for phenolic compounds that does not alter their in vitro bioavailability.
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94
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Park N, Nguyen TTH, Lee G, Jin S, Kwak S, Lee T, Choi Y, Kim S, Kimura A, Kim D. Composition and biochemical properties of l-carnitine fortified Makgeolli brewed by using fermented buckwheat. Food Sci Nutr 2018; 6:2293-2300. [PMID: 30510729 PMCID: PMC6261218 DOI: 10.1002/fsn3.803] [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: 06/21/2018] [Revised: 08/18/2018] [Accepted: 08/22/2018] [Indexed: 11/11/2022] Open
Abstract
Makgeolli is a traditional Korean alcoholic rice beverage. It is brewed of ingredients containing starch, Nuruk, and water. In order to improve the quality and functionality of Makgeolli, the Rhizopus oligosporus fermented buckwheat containing 18.7 mg/kg of l-carnitine were utilized to brew l-carnitine fortified Makgeolli with rice. Makgeolli was prepared in two-stage fermentation method and total rutin and quercetin in each fermented buckwheat Makgeolli were increased 1.8-fold greater than buckwheat Makgeolli. DPPH antioxidant activity was enhanced in fermented buckwheat Makgeolli than buckwheat Makgeolli (21.9%-65.7%). The amounts of l-carnitine in rice Makgeolli, buckwheat Makgeolli, and fermented buckwheat Makgeolli were 0.9, 0.8-1.0, and 1.0-1.9 mg/L, respectively. The fermented buckwheat Makgeolli not only promoted health benefit by increasing l-carnitine and flavonols, but also made effective alcohol production (2.8%-8.4%) compared to common buckwheat Makgeolli, indicating the potential industrial application with health benefits.
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Affiliation(s)
- Namhyeon Park
- Graduate School of International Agricultural TechnologySeoul National UniversityPyeongchang‐gunGangwon‐doKorea
| | - Thi Thanh Hanh Nguyen
- Institute of Food IndustrializationInstitutes of Green Bio Science and TechnologyCenter for Food and BioconvergenceSeoul National UniversityPyeongchang‐gunGangwon‐doKorea
| | - Gang‐Hee Lee
- Graduate School of International Agricultural TechnologySeoul National UniversityPyeongchang‐gunGangwon‐doKorea
| | - Shi‐Na Jin
- Graduate School of International Agricultural TechnologySeoul National UniversityPyeongchang‐gunGangwon‐doKorea
| | - So‐Hyung Kwak
- Graduate School of International Agricultural TechnologySeoul National UniversityPyeongchang‐gunGangwon‐doKorea
| | - Tae‐Kyung Lee
- Graduate School of International Agricultural TechnologySeoul National UniversityPyeongchang‐gunGangwon‐doKorea
| | | | - Seong‐Bo Kim
- CJ CheilJedang, Life Ingredient and Material Research InstituteSuwonSouth Korea
| | - Atsuo Kimura
- Research Faculty of AgricultureHokkaido UniversitySapporoJapan
| | - Doman Kim
- Graduate School of International Agricultural TechnologySeoul National UniversityPyeongchang‐gunGangwon‐doKorea
- Institute of Food IndustrializationInstitutes of Green Bio Science and TechnologyCenter for Food and BioconvergenceSeoul National UniversityPyeongchang‐gunGangwon‐doKorea
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95
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A strategy for absolute quantitation of isomers using high performance liquid chromatography-ion mobility mass spectrometry and material balance principle. J Chromatogr A 2018; 1571:140-146. [DOI: 10.1016/j.chroma.2018.08.007] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2018] [Revised: 07/24/2018] [Accepted: 08/03/2018] [Indexed: 02/01/2023]
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96
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Hur J, Nguyen TTH, Park N, Kim J, Kim D. Characterization of quinoa (Chenopodium quinoa) fermented by Rhizopus oligosporus and its bioactive properties. AMB Express 2018; 8:143. [PMID: 30203194 PMCID: PMC6134574 DOI: 10.1186/s13568-018-0675-3] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2018] [Accepted: 09/03/2018] [Indexed: 12/26/2022] Open
Abstract
Quinoa is a pseudocereal that contains high quality protein, minerals, vitamins, polyphenols, and phytosterols. In this study, quinoa was fermented by Rhizopus oligosporus (R. oligosporus) up to 5 days and the functional compounds (l-carnitine, GABA, vanillic acid and gallic acid) were analyzed by LC/MS. The amounts of l-carnitine and GABA were 0.13 mg/kg and 540 mg/kg for nonfermented quinoa (NF), 3.15 mg/kg and 1040 mg/kg for fermented quinoa at 3 days (3F), and 1.54 mg/kg and 810 mg/kg for fermented quinoa at 5 days (5F). The vanillic acid and gallic acid were 1.3 and 0.1 mg/kg for NF, 1.55 and 2.37 mg/kg for 3F, and 1.83 and 0.84 mg/kg for 5F, respectively. Total phenolic contents and total flavonoids contents were 41 mg gallic acid (GAE)/kg and 13 mg quercetin equivalent (QE)/kg for NF, 74 mg GAE/kg and 16 mg QE/kg for 3F, and 80 mg GAE/kg and 19 mg QE/kg for 5F, respectively. Antioxidant activity (SC50) was 3.6 mg/mL for NF, 3.4 mg/mL for 3F, and 2.3 mg/mL for 5F. Nitric oxide production on RAW264.7 macrophages of fermented quinoa revealed 29% and 56% inhibition of nitric oxide production for NF and 5F, respectively. Therefore, fermented quinoa can be used as a healthy and valuable food product.
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97
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Ogidi CO, Oyetayo VO, Akinyele BJ, De Carvalho CA, Kasuya MCM. Food Value and Safety Status of Raw (Unfermented) and Fermented Higher Basidiomycetes, Lenzites quercina (L) P. Karsten. Prev Nutr Food Sci 2018; 23:228-234. [PMID: 30386751 PMCID: PMC6195889 DOI: 10.3746/pnf.2018.23.3.228] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2018] [Accepted: 07/31/2018] [Indexed: 11/17/2022] Open
Abstract
Food value and safety of a wild macrofungus, Lenzites quercina were investigated. The proximate and mineral composition of raw and fermented L. quercina were assessed using standard methods. Brine shrimp lethality bioassay was adopted for assessment of the toxicological property of the extracts obtained from raw and fermented L. quercina. The result of proximate composition revealed higher protein content (26.15%) in fermented L. quercina, while the value of carbohydrate (38.3%), crude fibre (27.6%), and ash contents (6.5%) were higher (P<0.05) in raw L. quercina when compared to fermented L. quercina. The macro and micro elements in the raw and fermented L. quercina were in decreasing order of Ca> K> Zn> Fe> Na> Mg> Pb> Cu with values ranging from 4.04 mg/g to 721.6 mg/g. The amino acids in raw and fermented L. quercina ranged from 0.05 mg/g to 23.78 mg/g, while the fatty acids ranged from 0.11% to 38.5%. The mortality rate of the Artemia salina against the extracts was from 8.0% to 38.0% with lethal dose at 50% of population within 49.11 and 250.50 μg/mL. The results from this study revealed that L. quercina possesses essential amino acids, fatty acids, and substantial micro elements, which may be useful in the formulation of functional foods and nutraceuticals.
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Affiliation(s)
- Clement Olusola Ogidi
- Department of Microbiology, The Federal University of Technology, Akure 340001,
Nigeria
- Departamento de Microbiologia/Bioagro, Universidade Federal de Viçosa, Viçosa, Minas Gerais 36570-000,
Brazil
- Biotechnology Unit, Department of Biological Sciences, Kings University, Odeomu 221102,
Nigeria
| | | | | | - Camilo Amaro De Carvalho
- Departamento de Medicina e Enfermagem, Universidade Federal de Viçosa, Viçosa, Minas Gerais 36570-000,
Brazil
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98
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Sharma BR, Kumar V, Gat Y, Kumar N, Parashar A, Pinakin DJ. Microbial maceration: a sustainable approach for phytochemical extraction. 3 Biotech 2018; 8:401. [PMID: 30221114 PMCID: PMC6128812 DOI: 10.1007/s13205-018-1423-8] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/16/2018] [Accepted: 09/01/2018] [Indexed: 10/28/2022] Open
Abstract
A rapid change in the lifestyle has witnessed poor health with the increased incidences of numerous diseases in the recent years, and ultimately increasing the demand of nutritious foods containing phytochemicals. A wide range of phytochemicals (secondary metabolites) is being synthesized in plants, which influence the human health upon consumption as dietary component. Recently, a number of the technologies (conventional and non-conventional methods) have been standardized by the different researchers for the extraction of these phytochemicals depending upon the raw material. However, selection of extraction method for commercial use depends upon various factors such as extraction efficiency, time required, and cost of operation. Considering these factors, microbial maceration is one of the viable approaches which is easy to handle, cost-effective, energy efficient, less hazardous and having high extraction rate. Recently, researchers have utilized this technique for the maceration of different plant-based substrates (such as legumes, cereals, pulses, fruits and vegetables) and their respective wastes for the efficient extraction of numerous phytochemicals with increased efficiency. However, scale up studies and analysis of toxic compounds produced by microbes are still a lacking field and need to be explored further by the researchers and industrialists to bring it into reality. Therefore, the present review aims to document the recent findings related to microbial maceration in a crisp way to provide the complete information to the readers.
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Affiliation(s)
- Basista Rabina Sharma
- School of Biotechnology and Biosciences, Lovely Professional University, Phagwara, Punjab 144411 India
| | - Vikas Kumar
- Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab 144411 India
| | - Yogesh Gat
- Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab 144411 India
| | - Naveen Kumar
- Food Technology, Amity Institute of Biotechnology, Amity University Rajasthan, Jaipur, Rajasthan 303002 India
| | - Aarya Parashar
- Banashthalli Vidyapeeth, Niwai-Jodhpuriya Road, Vanasthali, Rajasthan 304022 India
| | - Dave Jaydeep Pinakin
- Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab 144411 India
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99
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Lee TK, Nguyen TTH, Park N, Kwak SH, Kim J, Jin S, Son GM, Hur J, Choi JI, Kim D. The use of fermented buckwheat to produce L-carnitine enriched oyster mushroom. AMB Express 2018; 8:138. [PMID: 30151668 PMCID: PMC6111021 DOI: 10.1186/s13568-018-0664-6] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2018] [Accepted: 08/17/2018] [Indexed: 12/13/2022] Open
Abstract
l-Carnitine is an essential compound that shuttles long chain fatty acids into mitochondria. The objective of this study was to produce l-carnitine enriched oyster mushroom (Pleurotus ostreatus) using common buckwheat fermented by Rhizopus oligosporus. Mushroom grown on common buckwheat medium contained 9.9–23.9% higher l-carnitine (186.3 mg/kg) than those grown on basal medium without any buckwheat addition. Those grown on fermented common buckwheat medium contained the highest l-carnitine content (201.2 mg/kg). Size index and lightness of mushroom pileus (L*) were also the highest (100.7 and 50.6, respectively) for those grown in medium added with fermented common buckwheat (20%, w/w). Antioxidant activities of both mushroom extracts (1.5 mg/mL) showed the same level as 38.7% for mushroom grown in media added with common buckwheat or fermented common buckwheat. At the treatment concentration of 300 μg/mL, viabilities of murine macrophage cell line Raw 264.7 cells treated with ethanol extract of oyster mushroom grown on buckwheat medium ranged from 58.9 to 67.8%. The oyster mushroom grown on buckwheat and fermented buckwheat medium can be used as one of the substitutes for meat based diets.
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100
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Pedan V, Rohn S, Holinger M, Hühn T, Chetschik I. Bioactive Compound Fingerprint Analysis of Aged Raw Pu'er Tea and Young Ripened Pu'er Tea. Molecules 2018; 23:molecules23081931. [PMID: 30072634 PMCID: PMC6222816 DOI: 10.3390/molecules23081931] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2018] [Revised: 07/26/2018] [Accepted: 08/02/2018] [Indexed: 11/30/2022] Open
Abstract
Pu’er tea produced from Camellia sinensis var. assamica is a widely appreciated and consumed beverage that can be divided into two kinds of tea depending on the different fermentation processed used, the special sensory characteristics, and their chemical composition. However, authentication seems to be very important for such teas, as they are traded to comparatively high prices, especially in Europe. The results for selected biochemical markers showed that aged raw pu’er tea contained 210.2 mg GAE/g polyphenols, of which 2.2 mg/g were gallic acid, 16.1 mg/g theogallin, 35.1 mg/g (−)-epigallocatechin gallate, and 40.1 mg/g (−)-epicatechin gallate, on average. Young ripened pu’er tea contained about 104.6 mg GAE/g polyphenols, of which 5.5 mg/g gallic acid, 0.9 mg/g theogallin, 0.7 mg/g (−)-epigallocatechin gallate, and 1.8 mg/g (−)-epicatechin gallate, on average. An additional objective of the present study was to unravel the best brewing conditions for optimal extraction of the bioactive compounds. Infusions of nineteen commercial teas (from pu’er cakes) were obtained at different time-temperature ratios for studying the content of bioactive compounds (flavan-3-ols, flavonols, caffeoylquinic acids, methylxanthines). Brewing at 90 °C for 5 min was the best condition to obtain a high content of total polyphenols in ripened pu’er tea. Principal component analysis and hierarchical cluster analysis showed, that young ripened and aged raw pu’er tea can be successfully differentiated by the analyzed chemical compounds. Principal component analysis results indicated that young ripened pu’er tea has higher contents of gallic acid, quercetin, and kaempferol than aged raw pu’er tea.
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Affiliation(s)
- Vasilisa Pedan
- Life Sciences and Facility Management, Zurich University of Applied Sciences, 8820 Wädenswil, Switzerland.
| | - Sascha Rohn
- Hamburg School of Food Science, Institute of Food Chemistry, University of Hamburg, Grindelallee 117, 20146 Hamburg, Germany.
| | - Mirjam Holinger
- Research Institute of Organic Agriculture (FiBL), Ackerstrasse 113, 5070 Frick, Switzerland.
| | - Tilo Hühn
- Life Sciences and Facility Management, Zurich University of Applied Sciences, 8820 Wädenswil, Switzerland.
| | - Irene Chetschik
- Life Sciences and Facility Management, Zurich University of Applied Sciences, 8820 Wädenswil, Switzerland.
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