101
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Riaz A, Lagnika C, Luo H, Nie M, Dai Z, Liu C, Abdin M, Hashim MM, Li D, Song J. Effect of Chinese chives (Allium tuberosum) addition to carboxymethyl cellulose based food packaging films. Carbohydr Polym 2020; 235:115944. [DOI: 10.1016/j.carbpol.2020.115944] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2019] [Revised: 01/26/2020] [Accepted: 02/02/2020] [Indexed: 10/25/2022]
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102
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Campos DA, Coscueta ER, Vilas-Boas AA, Silva S, Teixeira JA, Pastrana LM, Pintado MM. Impact of functional flours from pineapple by-products on human intestinal microbiota. J Funct Foods 2020. [DOI: 10.1016/j.jff.2020.103830] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022] Open
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103
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Balli D, Bellumori M, Pucci L, Gabriele M, Longo V, Paoli P, Melani F, Mulinacci N, Innocenti M. Does Fermentation Really Increase the Phenolic Content in Cereals? A Study on Millet. Foods 2020; 9:foods9030303. [PMID: 32156034 PMCID: PMC7142888 DOI: 10.3390/foods9030303] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/05/2020] [Revised: 03/02/2020] [Accepted: 03/04/2020] [Indexed: 02/07/2023] Open
Abstract
Millet is underutilized in Europe, despite its advantages compared to other common cereals. In Asia and Africa, millet is mainly eaten in fermented form; its consumption has beneficial properties on human health. Three millet batches were compared in terms of free and bound phenols by High Performance Liquid Chromatography-Diode Array Detector-Mass Spectrometry (HPLC-DAD-MS). The richest one in terms of bound phenols was selected for testing via a basic (0.1 M NaOH) and an acidic (1.2 M H2SO4) hydrolysis, in which 149.3 and 193.6 mg/100 g of phenols were recovered, respectively. The ability of fermentation, with yeast and Lactobacilli, to increase the content of phenolic compounds was verified. Five withdrawalswere performed to verify the influence of fermentation time on the total phenolic content. The greatest phenolic content was observed after 72 h. Fermentation increased the cinnamic acids and flavonoids contents by approximately 30%. Vitexin and vitexin 2″-O-rhamnoside contents were significantly higher in the fermented millet; these compounds partially inhibit the protein tyrosine phosphatase enzyme, which is overexpressed in type-2 diabetes. A molecular dynamic simulation showed the two flavonoids to be allosteric inhibitors. The phenolic extract from fermented millet demonstrated a higher level of antioxidant protection on human erythrocytes by ex vivo cellular antioxidant activity in red blood cells. In this context, functional foods based on fermented millet could represent a new trend in European markets.
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Affiliation(s)
- Diletta Balli
- Department of NEUROFARBA, Nutraceutical section, University of Florence, Via Ugo Schiff 6, 50019 Sesto Fiorentino, Italy; (D.B.); (M.B.); (F.M.); (M.I.)
| | - Maria Bellumori
- Department of NEUROFARBA, Nutraceutical section, University of Florence, Via Ugo Schiff 6, 50019 Sesto Fiorentino, Italy; (D.B.); (M.B.); (F.M.); (M.I.)
| | - Laura Pucci
- Institute of Agricultural Biology and Biotechnology, National Council of Research, CNR, Via Moruzzi 1, 56124 Pisa, Italy; (L.P.); (M.G.); (V.L.)
| | - Morena Gabriele
- Institute of Agricultural Biology and Biotechnology, National Council of Research, CNR, Via Moruzzi 1, 56124 Pisa, Italy; (L.P.); (M.G.); (V.L.)
| | - Vincenzo Longo
- Institute of Agricultural Biology and Biotechnology, National Council of Research, CNR, Via Moruzzi 1, 56124 Pisa, Italy; (L.P.); (M.G.); (V.L.)
| | - Paolo Paoli
- Department of Experimental and Clinical Biomedical Sciences “Mario Serio”, University of Florence, Viale Morgagni 50, 50134 Firenze, Italy;
| | - Fabrizio Melani
- Department of NEUROFARBA, Nutraceutical section, University of Florence, Via Ugo Schiff 6, 50019 Sesto Fiorentino, Italy; (D.B.); (M.B.); (F.M.); (M.I.)
| | - Nadia Mulinacci
- Department of NEUROFARBA, Nutraceutical section, University of Florence, Via Ugo Schiff 6, 50019 Sesto Fiorentino, Italy; (D.B.); (M.B.); (F.M.); (M.I.)
- Correspondence: ; Tel.: +39-055-4573773; Fax: +39-055-4573737
| | - Marzia Innocenti
- Department of NEUROFARBA, Nutraceutical section, University of Florence, Via Ugo Schiff 6, 50019 Sesto Fiorentino, Italy; (D.B.); (M.B.); (F.M.); (M.I.)
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104
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Chandra P, Sharma RK, Arora DS. Antioxidant compounds from microbial sources: A review. Food Res Int 2020; 129:108849. [DOI: 10.1016/j.foodres.2019.108849] [Citation(s) in RCA: 52] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2019] [Revised: 11/18/2019] [Accepted: 11/20/2019] [Indexed: 01/05/2023]
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105
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Development of a novel probiotic milk product with enhanced antioxidant properties using mango peel as a fermentation substrate. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2020. [DOI: 10.1016/j.bcab.2020.101564] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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106
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Ramírez K, Quintero-Soto MF, Rochín-Medina JJ. Enhancement of the antioxidant and antimicrobial activities of maize wastewater by an eco-friendly process. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2020. [DOI: 10.1007/s11694-020-00416-1] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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107
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Pinela J, Omarini AB, Stojković D, Barros L, Postemsky PD, Calhelha RC, Breccia J, Fernández-Lahore M, Soković M, Ferreira ICFR. Biotransformation of rice and sunflower side-streams by dikaryotic and monokaryotic strains of Pleurotus sapidus: Impact on phenolic profiles and bioactive properties. Food Res Int 2020; 132:109094. [PMID: 32331629 DOI: 10.1016/j.foodres.2020.109094] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2019] [Revised: 02/05/2020] [Accepted: 02/09/2020] [Indexed: 12/16/2022]
Abstract
Fungi are known to modify the properties of lignocellulosic materials during solid-state fermentation (SSF). In this study, agricultural side-streams (sunflower seed hulls, rice husks and rice straw) were used as substrates for SSF with dikaryotic and monokaryotic strains of Pleurotus sapidus. The phenolic profiles of the mentioned substrates were characterized by LC-DAD/ESI-MSn pre- and post- fermentation. Moreover, antioxidant, cytotoxic and antimicrobial activities were screened against oxidizable cellular substrates, tumour and primary cell lines, and different bacteria and fungi, respectively. The concentration of phenolic compounds in the crop side-streams was reduced after fermentation with both strains of the fungus. The fermented extracts also displayed lower antioxidant and cytotoxic activities and had no hepatotoxicity. The antimicrobial activity depended upon the crop side-stream and/or SSF conditions. These results indicate that P. sapidus represent a good candidate to modify the phenolic fraction presents in crop side-streams with a consequent decrease in its bioactivities. However, the SSF with P. sapidus strains play an interesting role in the detoxification of plant materials which can be used for different applications according to the "reduce - reuse - recycle" concept contributing with the sustainable land use and circular economy.
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Affiliation(s)
- José Pinela
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Alejandra B Omarini
- INCITAP Institute of Earth and Environmental Sciences of La Pampa (CONICET-UNLPam) National Scientific and Technical Research Council-National University of La Pampa. Mendoza 109 (CP6300), Santa Rosa, La Pampa, Argentina; Downstream Bioprocessing Laboratory, Jacobs University Bremen gGmbH. Campus Ring 1, CP28759 Bremen, Germany
| | - Dejan Stojković
- University of Belgrade, Department of Plant Physiology, Institute for Biological Research "Siniša Stanković", Bulevar despota Stefana 142, Belgrade, Serbia
| | - Lillian Barros
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Pablo D Postemsky
- Laboratorio de Biotecnología de Hongos Comestibles y Medicinales, CERZOS-UNS/CONICET, Camino de La Carrindaga Km7, Bahía Blanca 8000, Buenos Aires, Argentina
| | - Ricardo C Calhelha
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Javier Breccia
- INCITAP Institute of Earth and Environmental Sciences of La Pampa (CONICET-UNLPam) National Scientific and Technical Research Council-National University of La Pampa. Mendoza 109 (CP6300), Santa Rosa, La Pampa, Argentina
| | - Marcelo Fernández-Lahore
- Downstream Bioprocessing Laboratory, Jacobs University Bremen gGmbH. Campus Ring 1, CP28759 Bremen, Germany
| | - Marina Soković
- University of Belgrade, Department of Plant Physiology, Institute for Biological Research "Siniša Stanković", Bulevar despota Stefana 142, Belgrade, Serbia
| | - Isabel C F R Ferreira
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal.
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108
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Management of Fruit Industrial By-Products-A Case Study on Circular Economy Approach. Molecules 2020; 25:molecules25020320. [PMID: 31941124 PMCID: PMC7024247 DOI: 10.3390/molecules25020320] [Citation(s) in RCA: 116] [Impact Index Per Article: 29.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2019] [Revised: 01/03/2020] [Accepted: 01/08/2020] [Indexed: 11/17/2022] Open
Abstract
The management of industrial fruit by-products is important not only to decrease the volume of food waste accumulated in the landfills but also to develop strategies through reuse with the purpose to valorise and add economic value. The disposal of food waste leads to different global issues in different sectors, such as social, environmental and economical. These by-products represent a rich source of valuable compounds (polyphenols) with high antioxidant activity, which can be extracted through biotechnological methodologies for future industrial applications. In this context, the management of fruit by-products is challenged to move from a linear economy to a circular economy. Therefore, the purpose of this review is to provide a critical view of an integrated valorisation of fruit by-products to overcome a global issue, via the production of antioxidant extracts with high economic value. A case study of pineapple processing industrialization in a circular economy is explored and discussed.
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109
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Beyond Enzyme Production: Solid State Fermentation (SSF) as an Alternative Approach to Produce Antioxidant Polysaccharides. SUSTAINABILITY 2020. [DOI: 10.3390/su12020495] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
Solid state fermentation (SSF) is a sustainable process that uses low amounts of water and transforms plant-based agro-industrial residues into valuable products such as enzymes, biofuels, nanoparticles and other bioactive compounds. Many fungal species can be used in SSF because of their low requirements of water, O2 and light. During SSF, plant-based wastes rich in soluble and insoluble fiber are utilized by lignocellulolytic fungi that have enzymes such as lignases, celullases or hemicelullases that break fiber hard structure. During the hydrolysis of lignin, some phenolic compounds are released but fungi also synthetize bioactive compounds such as mycophenolic acid, dicerandrol C, phenylacetates, anthraquinones, benzofurans and alkenyl phenols that have health beneficial effects such as antitumoral, antimicrobial, antioxidant and antiviral activities. Another important group of compounds synthetized by fungi during SSF are polysaccharides that also have important health promoting properties. Polysaccharides have antioxidant, antiproliferative and immunomodulatory activities as well as prebiotic effects. Fungal SSF has also proved to be a process which can release high contents of phenolics and it also increases the bioactivity of these compounds.
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110
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Xing Q, Dekker S, Kyriakopoulou K, Boom RM, Smid EJ, Schutyser MA. Enhanced nutritional value of chickpea protein concentrate by dry separation and solid state fermentation. INNOV FOOD SCI EMERG 2020. [DOI: 10.1016/j.ifset.2019.102269] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
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111
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Bucić-Kojić A, Fernandes F, Silva T, Planinić M, Tišma M, Šelo G, Šibalić D, Pereira DM, Andrade PB. Enhancement of the anti-inflammatory properties of grape pomace treated by Trametes versicolor. Food Funct 2020; 11:680-688. [DOI: 10.1039/c9fo02296a] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
Abstract
The application of solid-state fermentation for the production of value-added products from the agro- and food-industry residues has been recently investigated greatly.
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Affiliation(s)
- Ana Bucić-Kojić
- Josip Juraj Strossmayer University of Osijek
- Faculty of Food Technology Osijek
- HR-31000 Osijek
- Croatia
| | - Fátima Fernandes
- REQUIMTE/LAQV
- Laboratório de Farmacognosia
- Departamento de Química
- Faculdade de Farmácia
- Universidade do Porto
| | - Tânia Silva
- REQUIMTE/LAQV
- Laboratório de Farmacognosia
- Departamento de Química
- Faculdade de Farmácia
- Universidade do Porto
| | - Mirela Planinić
- Josip Juraj Strossmayer University of Osijek
- Faculty of Food Technology Osijek
- HR-31000 Osijek
- Croatia
| | - Marina Tišma
- Josip Juraj Strossmayer University of Osijek
- Faculty of Food Technology Osijek
- HR-31000 Osijek
- Croatia
| | - Gordana Šelo
- Josip Juraj Strossmayer University of Osijek
- Faculty of Food Technology Osijek
- HR-31000 Osijek
- Croatia
| | - Darijo Šibalić
- Josip Juraj Strossmayer University of Osijek
- Faculty of Food Technology Osijek
- HR-31000 Osijek
- Croatia
| | - David M. Pereira
- REQUIMTE/LAQV
- Laboratório de Farmacognosia
- Departamento de Química
- Faculdade de Farmácia
- Universidade do Porto
| | - Paula B. Andrade
- REQUIMTE/LAQV
- Laboratório de Farmacognosia
- Departamento de Química
- Faculdade de Farmácia
- Universidade do Porto
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112
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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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113
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Chen Y, Wang Y, Chen J, Tang H, Wang C, Li Z, Xiao Y. Bioprocessing of soybeans (Glycine max L.) by solid-state fermentation with Eurotium cristatum YL-1 improves total phenolic content, isoflavone aglycones, and antioxidant activity. RSC Adv 2020; 10:16928-16941. [PMID: 35496929 PMCID: PMC9053166 DOI: 10.1039/c9ra10344a] [Citation(s) in RCA: 37] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2019] [Accepted: 04/22/2020] [Indexed: 12/28/2022] Open
Abstract
In this study, soybean (Glycine max L.) was bioprocessed with fungal strain Eurotium cristatum YL-1 by using the solid-state fermentation (SSF) technique. The effect of SSF on total phenolic content (TPC), isoflavone compositions, and antioxidant activity of soybean during different fermentation periods was evaluated. Results showed that TPC and isoflavone aglycones were significantly increased, whereas glucoside isoflavones were remarkably reduced during SSF. After 15 days of SSF, the TPC, daidzein, genistein, and total aglycones of soybeans were approximately 1.9-, 10.4-, 8.4-, and 9.4-fold higher, respectively, than those of non-fermented soybeans. During SSF, β-glucosidase activity was very high, whereas α-amylase and protease activities were at moderate levels, and cellulase activity was relatively low. A highly positive correlation was found between TPC and the activities of α-amylase (correlation coefficient R2 = 0.9452), β-glucosidase (R2 = 0.9559), cellulase (R2 = 0.9783), and protease (R2 = 0.6785). Linear analysis validated that the β-glucosidase produced by E. cristatum contributed to the bioconversion of soybean isoflavone glucosides into their aglycone forms. The DPPH radical and ABTS˙+ scavenging activity, reducing power, and ferric reducing antioxidant power of soybeans were considerably enhanced during SSF. Principal component analysis and Pearson's correlation analysis verified that the improvement in TPC and isoflavone aglycone content during SSF was mainly responsible for the improved antioxidant capacity of soybeans. Thus, our results demonstrated that solid-state bioprocessing with E. cristatum is an effective approach for the enhancement of the TPC, isoflavone aglycones, and antioxidant capacity of soybeans. Bioprocessed soybean products might be a healthy food supplement rich in antioxidants compared with non-fermented soybean and thus could be a source of natural antioxidants. Solid-state bioprocessing with Eurotium cristatum is an effective approach for the enhancement of total phenolic content, isoflavone aglycones, and antioxidant activity of soybeans.![]()
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Affiliation(s)
- Yulian Chen
- Hunan Yancun Ecological Farming Technology Co., Ltd
- Changsha
- China
| | - Yuanliang Wang
- College of Food Science and Technology
- Hunan Agricultural University
- Changsha 410128
- China
- Hunan Province Key Laboratory of Food Science and Biotechnology
| | - Jiaxu Chen
- College of Food Science and Technology
- Hunan Agricultural University
- Changsha 410128
- China
| | - Hao Tang
- College of Food Science and Technology
- Hunan Agricultural University
- Changsha 410128
- China
| | - Chuanhua Wang
- College of Food Science and Technology
- Hunan Agricultural University
- Changsha 410128
- China
| | - Zongjun Li
- College of Food Science and Technology
- Hunan Agricultural University
- Changsha 410128
- China
- Hunan Province Key Laboratory of Food Science and Biotechnology
| | - Yu Xiao
- College of Food Science and Technology
- Hunan Agricultural University
- Changsha 410128
- China
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114
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Acosta-Estrada BA, Villela-Castrejón J, Perez-Carrillo E, Gómez-Sánchez CE, Gutiérrez-Uribe JA. Effects of solid-state fungi fermentation on phenolic content, antioxidant properties and fiber composition of lime cooked maize by-product (nejayote). J Cereal Sci 2019. [DOI: 10.1016/j.jcs.2019.102837] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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115
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Ellagic Acid Recovery by Solid State Fermentation of Pomegranate Wastes by Aspergillus niger and Saccharomyces cerevisiae: A Comparison. Molecules 2019; 24:molecules24203689. [PMID: 31614997 PMCID: PMC6832947 DOI: 10.3390/molecules24203689] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2019] [Revised: 10/09/2019] [Accepted: 10/11/2019] [Indexed: 12/22/2022] Open
Abstract
Fermentation in solid state culture (SSC) has been the focus of increasing interest because of its potential for industrial applications. In previous studies SSC of pomegranate wastes by Aspergillus niger has been extensively developed and optimized for the recovery of ellagic acid (EA), a high value bioactive. In this study we comparatively investigated the SSC of powdered pomegranate husks by A. niger and Saccharomyces cerevisiae and evaluated the recovery yields of EA by an ultrasound and microwave-assisted 7:3 water/ethanol extraction. Surprisingly enough, the yields obtained by S. cerevisiae fermentation (4% w/w) were found 5-fold higher than those of the A. niger fermented material, with a 10-fold increase with respect to the unfermented material. The EA origin was traced by HPLC analysis that showed a significant decrease in the levels of punicalagin isomers and granatin B and formation of punicalin following fermentation. Other extraction conditions that could warrant a complete solubilization of EA were evaluated. Using a 1:100 solid to solvent ratio and DMSO as the solvent, EA was obtained in 4% yields from S. cerevisiae fermented husks at a high purity degree. Hydrolytic treatment of S. cerevisiae fermented pomegranate husks afforded a material freed of the polysaccharides components that gave recovery yields of EA up to 12% w/w.
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116
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Wang R, Zhao S, Wang Z, Koffas MA. Recent advances in modular co-culture engineering for synthesis of natural products. Curr Opin Biotechnol 2019; 62:65-71. [PMID: 31605875 DOI: 10.1016/j.copbio.2019.09.004] [Citation(s) in RCA: 77] [Impact Index Per Article: 15.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2019] [Revised: 08/22/2019] [Accepted: 09/06/2019] [Indexed: 01/13/2023]
Abstract
The microbial production of natural products has been traditionally accomplished in a single organism engineered to accommodate target biosynthetic pathways. Often times, such approaches result in large metabolic burdens as key cofactors, precursor metabolites and energy are channeled to pathways of structurally complex chemicals. Recently, modular co-culture engineering has emerged as a new approach to efficiently conduct heterologous biosynthesis and greatly enhance the production of natural products. This review highlights recent advances that leverage Escherichia coli-based modular co-culture engineering for making natural products. Potential future perspectives for studies in this promising field are addressed as well.
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Affiliation(s)
- Rufeng Wang
- Center for Biotechnology and Interdisciplinary Studies, Department of Chemical and Biological Engineering, Rensselaer Polytechnic Institute, Troy, NY 12180, USA; The MOE Key Laboratory for Standardization of Chinese Medicines and the SATCM Key Laboratory for New Resources and Quality Evaluation of Chinese Medicines, Institute of Chinese Materia Medica, Shanghai University of Traditional Chinese Medicine, Shanghai 201203, China
| | - Shujuan Zhao
- The MOE Key Laboratory for Standardization of Chinese Medicines and the SATCM Key Laboratory for New Resources and Quality Evaluation of Chinese Medicines, Institute of Chinese Materia Medica, Shanghai University of Traditional Chinese Medicine, Shanghai 201203, China
| | - Zhengtao Wang
- The MOE Key Laboratory for Standardization of Chinese Medicines and the SATCM Key Laboratory for New Resources and Quality Evaluation of Chinese Medicines, Institute of Chinese Materia Medica, Shanghai University of Traditional Chinese Medicine, Shanghai 201203, China
| | - Mattheos Ag Koffas
- Center for Biotechnology and Interdisciplinary Studies, Department of Chemical and Biological Engineering, Rensselaer Polytechnic Institute, Troy, NY 12180, USA; Department of Biological Sciences, Rensselaer Polytechnic Institute, Troy, NY 12180, USA.
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117
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Magro AEA, Silva LC, Rasera GB, de Castro RJS. Solid-state fermentation as an efficient strategy for the biotransformation of lentils: enhancing their antioxidant and antidiabetic potentials. BIORESOUR BIOPROCESS 2019. [DOI: 10.1186/s40643-019-0273-5] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022] Open
Abstract
Abstract
Background
Fermentation is a classic industrial process that can be applied as an efficient strategy to increase the release of bioactive compounds with antioxidant and antidiabetic activities.
Methods
This work reported the effects of solid-state fermentation (SSF) performed using strains of Aspergillus oryzae and Aspergillus niger on the antioxidant (DPPH, ABTS and FRAP) and in vitro antidiabetic (inhibition of α-amylase and α-glucosidase activities) potential of lentils.
Results
The results showed that the profiles of the biological activities of the extracts obtained from the fermented samples varied greatly with respect to both the microorganism involved and the fermentation time. The extracts obtained from the fermented lentils by A. oryzae after 72 h and by A. niger after 48 h using the FRAP assay showed the most remarkable changes in the antioxidant activity, increasing by 107 and 81%, respectively, compared to the nonfermented lentils. The lentil extracts produced by fermentation with A. niger after 48 h were able to inhibit the α-glucosidase activity by up to 90%, while a maximal inhibition of amylase (~ 75%) was achieved by the lentil extract obtained after 24 h of fermentation with A. oryzae. The content of the total phenolic compounds (TPCs) and the identification of them in lentil extracts correlated well with the improvement of the biological activities.
Conclusion
These results suggested that SSF was feasible to obtain extracts of fermented lentils with improved antioxidant and antidiabetic properties. Additionally, these results indicated that the proper choice of microorganism is crucial to direct the process for the production of compounds with specific biological activities.
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118
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Călinoiu LF, Cătoi AF, Vodnar DC. Solid-State Yeast Fermented Wheat and Oat Bran as A Route for Delivery of Antioxidants. Antioxidants (Basel) 2019; 8:antiox8090372. [PMID: 31487918 PMCID: PMC6770529 DOI: 10.3390/antiox8090372] [Citation(s) in RCA: 44] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2019] [Revised: 08/13/2019] [Accepted: 09/01/2019] [Indexed: 02/07/2023] Open
Abstract
The purpose of our study was to evaluate the potential of solid-state yeast fermentation (SSYF) in improving the phenolic acid content and composition, and the antioxidant activity of commercial wheat bran (WB) and oat bran (OB). The ultrasound-assisted methanolic extracts were compared for their total phenolic content (TPC), phenolics composition, and in vitro antioxidant activity in order to study the effect of fermentation time on the chemical profile and activity of bioactive compounds. The comparative analysis revealed significant differences (p < 0.05) between days of fermentation (0 through 6). The highest TPCs were obtained on day 3 for WB (0.84 ± 0.05 mg of gallic acid equivalents [GAE]/g dry weight [DW]), and on day 4 for OB (0.45 ± 0.02 mg GAE/g DW). The highest relative percentage increase in the phenolics concentration of WB was also registered on day 3 (ferulic acid +56.6%, vanillic acid +259.3%, dihydroxybenzoic acids +161.2%, apigenin-glucoside +15.3%); for OB, this was observed on day 4 (avenanthramide 2f +48.5%, ferulic acid +21.2%). Enhanced antioxidant activities were significantly correlated with the highest TPCs. Our results suggest that SSYF may be a useful procedure for enrichment of antioxidants in cereal bran, considering the design of different functional foods and nutraceuticals.
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Affiliation(s)
- Lavinia Florina Călinoiu
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Calea Mănăștur 3-5, 400372 Cluj-Napoca, Romania.
- Institute of Life Sciences, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Calea Mănăștur 3-5, 400372 Cluj-Napoca, Romania.
| | - Adriana-Florinela Cătoi
- Department of Pathophysiology, "Iuliu Haţieganu" University of Medicine and Pharmacy Cluj-Napoca, Victor Babeş street 3-4, 400012 Cluj-Napoca, Romania.
| | - Dan Cristian Vodnar
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Calea Mănăștur 3-5, 400372 Cluj-Napoca, Romania.
- Institute of Life Sciences, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Calea Mănăștur 3-5, 400372 Cluj-Napoca, Romania.
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119
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Solid-state fermentation with Aspergillus niger to enhance the phenolic contents and antioxidative activity of Mexican mango seed: A promising source of natural antioxidants. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.06.003] [Citation(s) in RCA: 31] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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120
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Verni M, Verardo V, Rizzello CG. How Fermentation Affects the Antioxidant Properties of Cereals and Legumes. Foods 2019; 8:E362. [PMID: 31450581 PMCID: PMC6770679 DOI: 10.3390/foods8090362] [Citation(s) in RCA: 62] [Impact Index Per Article: 12.4] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2019] [Revised: 08/20/2019] [Accepted: 08/22/2019] [Indexed: 12/11/2022] Open
Abstract
The major role of antioxidant compounds in preserving food shelf life, as well as providing health promoting benefits, combined with the increasing concern towards synthetic antioxidants, has led the scientific community to focus on natural antioxidants present in food matrices or resulting from microbial metabolism during fermentation. This review aims at providing a comprehensive overview of the effect of fermentation on the antioxidant compounds of vegetables, with emphasis on cereals- and legumes- derived foods. Polyphenols are the main natural antioxidants in food. However, they are often bound to cell wall, glycosylated, or in polymeric forms, which affect their bioaccessibility, yet several metabolic activities are involved in their release or conversion in more active forms. In some cases, the antioxidant properties in vitro, were also confirmed during in vivo studies. Similarly, bioactive peptides resulted from bacterial and fungal proteolysis, were also found to have ex vivo protective effect against oxidation. Fermentation also influenced the bioaccessibility of other compounds, such as vitamins and exopolysaccharides, enabling a further improvement of antioxidant activity in vitro and in vivo. The ability of fermentation to improve food antioxidant properties strictly relies on the metabolic activities of the starter used, and to further demonstrate its potential, more in vivo studies should be carried out.
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Affiliation(s)
- Michela Verni
- Department of Soil, Plant and Food Science, University of Bari Aldo Moro, 70126 Bari, Italy.
| | - Vito Verardo
- Department of Nutrition and Food Science, University of Granada, Campus Universitario de Cartuja, E-18071 Granada, Spain
- Institute of Nutrition and Food Technology 'José Mataix', Biomedical Research Centre, University of Granada, Avenida del Conocimiento s/n, E-18071 Granada, Spain
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121
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Abdel‐Aty A, Bassuiny R, Barakat A, Mohamed S. Upgrading the phenolic content, antioxidant and antimicrobial activities of garden cress seeds using solid‐state fermentation by
Trichoderma reesei. J Appl Microbiol 2019; 127:1454-1467. [DOI: 10.1111/jam.14394] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2019] [Revised: 06/24/2019] [Accepted: 07/16/2019] [Indexed: 01/02/2023]
Affiliation(s)
- A.M. Abdel‐Aty
- Molecular Biology Department National Research Centre Dokki, Cairo Egypt
| | - R.I. Bassuiny
- Molecular Biology Department National Research Centre Dokki, Cairo Egypt
| | - A.Z. Barakat
- Molecular Biology Department National Research Centre Dokki, Cairo Egypt
| | - S.A. Mohamed
- Molecular Biology Department National Research Centre Dokki, Cairo Egypt
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122
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Kawee-ai A, Seesuriyachan P. Optimization of fermented Perilla frutescens seeds for enhancement of gamma-aminobutyric acid and bioactive compounds by Lactobacillus casei TISTR 1500. Prep Biochem Biotechnol 2019; 49:997-1009. [DOI: 10.1080/10826068.2019.1650377] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
Affiliation(s)
- Arthitaya Kawee-ai
- School of Agro-Industry, Faculty of Agro-Industry, Chiang Mai University, Mueang, Thailand
| | - Phisit Seesuriyachan
- School of Agro-Industry, Faculty of Agro-Industry, Chiang Mai University, Mueang, Thailand
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123
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Talib N, Mohamad NE, Yeap SK, Hussin Y, Aziz MNM, Masarudin MJ, Sharifuddin SA, Hui YW, Ho CL, Alitheen NB. Isolation and Characterization of Lactobacillus spp. from Kefir Samples in Malaysia. Molecules 2019; 24:molecules24142606. [PMID: 31319614 PMCID: PMC6680525 DOI: 10.3390/molecules24142606] [Citation(s) in RCA: 54] [Impact Index Per Article: 10.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2019] [Revised: 06/17/2019] [Accepted: 06/17/2019] [Indexed: 11/16/2022] Open
Abstract
Kefir is a homemade, natural fermented product comprised of a probiotic bacteria and yeast complex. Kefir consumption has been associated with many advantageous properties to general health, including as an antioxidative, anti-obesity, anti-inflammatory, anti-microbial, and anti-tumor moiety. This beverage is commonly found and consumed by people in the United States of America, China, France, Brazil, and Japan. Recently, the consumption of kefir has been popularized in other countries including Malaysia. The microflora in kefir from different countries differs due to variations in culture conditions and the starter media. Thus, this study was aimed at isolating and characterizing the lactic acid bacteria that are predominant in Malaysian kefir grains via macroscopic examination and 16S ribosomal RNA gene sequencing. The results revealed that the Malaysian kefir grains are dominated by three different strains of Lactobacillus strains, which are Lactobacillus harbinensis, Lactobacillusparacasei, and Lactobacillus plantarum. The probiotic properties of these strains, such as acid and bile salt tolerances, adherence ability to the intestinal mucosa, antibiotic resistance, and hemolytic test, were subsequently conducted and extensively studied. The isolated Lactobacillus spp. from kefir H maintained its survival rate within 3 h of incubation at pH 3 and pH 4 at 98.0 ± 3.3% and 96.1 ± 1.7% of bacteria growth and exhibited the highest survival at bile salt condition at 0.3% and 0.5%. The same isolate also showed high adherence ability to intestinal cells at 96.3 ± 0.01%, has antibiotic resistance towards ampicillin, penicillin, and tetracycline, and showed no hemolytic activity. In addition, the results of antioxidant activity tests demonstrated that isolated Lactobacillus spp. from kefir G possessed high antioxidant activities for total phenolic content (TPC), total flavonoid content (TFC), ferric reducing ability of plasma (FRAP), and 1,1-diphenyl-2-picryl-hydrazine (DPPH) assay compared to other isolates. From these data, all Lactobacillus spp. isolated from Malaysian kefir serve as promising candidates for probiotics foods and beverage since they exhibit potential probiotic properties and antioxidant activities.
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Affiliation(s)
- Noorshafadzilah Talib
- Department of Cell and Molecular Biology, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, UPM, Serdang, Selangor 43400, Malaysia
| | - Nurul Elyani Mohamad
- Department of Cell and Molecular Biology, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, UPM, Serdang, Selangor 43400, Malaysia
| | - Swee Keong Yeap
- China-ASEAN College of Marine Sciences, Xiamen University Malaysia, Sepang, Selangor 43900, Malaysia
| | - Yazmin Hussin
- Department of Cell and Molecular Biology, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, UPM, Serdang, Selangor 43400, Malaysia
| | - Muhammad Nazirul Mubin Aziz
- Department of Cell and Molecular Biology, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, UPM, Serdang, Selangor 43400, Malaysia
| | - Mas Jaffri Masarudin
- Department of Cell and Molecular Biology, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, UPM, Serdang, Selangor 43400, Malaysia
| | - Shaiful Adzni Sharifuddin
- Department of Bioprocess Biotechnology, Malaysian Agriculture Research Development Institute, Serdang, Selangor 43400, Malaysia
| | - Yew Woh Hui
- China-ASEAN College of Marine Sciences, Xiamen University Malaysia, Sepang, Selangor 43900, Malaysia
| | - Chai Ling Ho
- Department of Cell and Molecular Biology, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, UPM, Serdang, Selangor 43400, Malaysia
| | - Noorjahan Banu Alitheen
- Department of Cell and Molecular Biology, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, UPM, Serdang, Selangor 43400, Malaysia.
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124
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Tan LTH, Mahendra CK, Yow YY, Chan KG, Khan TM, Lee LH, Goh BH. Streptomyces sp. MUM273b: A mangrove-derived potential source for antioxidant and UVB radiation protectants. Microbiologyopen 2019; 8:e859. [PMID: 31199601 PMCID: PMC6813444 DOI: 10.1002/mbo3.859] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2018] [Revised: 04/13/2019] [Accepted: 04/17/2019] [Indexed: 01/30/2023] Open
Abstract
Microbial natural products serve as a good source for antioxidants. The mangrove‐derived Streptomyces bacteria have been evidenced to produce antioxidative compounds. This study reports the isolation of Streptomyces sp. MUM273b from mangrove soil that may serve as a promising source of antioxidants and UV‐protective agents. Identification and characterization methods determine that strain MUM273b belongs to the genus Streptomyces. The MUM273b extract exhibits antioxidant activities, including DPPH, ABTS, and superoxide radical scavenging activities and also metal‐chelating activity. The MUM273b extract was also shown to inhibit the production of malondialdehyde in metal‐induced lipid peroxidation. Strong correlation between the antioxidant activities and the total phenolic content of MUM273b extract was shown. In addition, MUM273b extract exhibited cytoprotective effect on the UVB‐induced cell death in HaCaT keratinocytes. Gas chromatography–mass spectrometry analysis detected phenolics, pyrrole, pyrazine, ester, and cyclic dipeptides in MUM273b extract. In summary, Streptomyces MUM273b extract portrays an exciting avenue for future antioxidative drugs and cosmeceuticals development.
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Affiliation(s)
- Loh Teng-Hern Tan
- Novel Bacteria and Drug Discovery Research Group, Microbiome and Bioresource Research Strength Jeffrey Cheah School of Medicine and Health Sciences, Monash University Malaysia, Bandar Sunway Selangor Darul Ehsan, Malaysia.,Biofunctional Molecule Exploratory (BMEX) Research Group, School of Pharmacy, Monash University Malaysia, Bandar Sunway, Selangor Darul Ehsan, Malaysia.,Institute of Biomedical and Pharmaceutical Sciences, Guangdong University of Technology, Guangzhou, PR China
| | - Camille Keisha Mahendra
- Biofunctional Molecule Exploratory (BMEX) Research Group, School of Pharmacy, Monash University Malaysia, Bandar Sunway, Selangor Darul Ehsan, Malaysia
| | - Yoon-Yen Yow
- Department of Biological Sciences, School of Science and Technology, Sunway University, Bandar Sunway, Selangor, Malaysia
| | - Kok-Gan Chan
- International Genome Centre, Jiangsu University, Zhenjiang, China.,Division of Genetics and Molecular Biology, Institute of Biological Sciences, Faculty of Science, University of Malaya, Kuala Lumpur, Malaysia
| | - Tahir Mehmood Khan
- Biofunctional Molecule Exploratory (BMEX) Research Group, School of Pharmacy, Monash University Malaysia, Bandar Sunway, Selangor Darul Ehsan, Malaysia.,The Institute of Pharmaceutical Sciences, University of Veterinary and Animal Sciences, Lahore, Pakistan
| | - Learn-Han Lee
- Novel Bacteria and Drug Discovery Research Group, Microbiome and Bioresource Research Strength Jeffrey Cheah School of Medicine and Health Sciences, Monash University Malaysia, Bandar Sunway Selangor Darul Ehsan, Malaysia.,The Institute of Pharmaceutical Sciences, University of Veterinary and Animal Sciences, Lahore, Pakistan
| | - Bey-Hing Goh
- Biofunctional Molecule Exploratory (BMEX) Research Group, School of Pharmacy, Monash University Malaysia, Bandar Sunway, Selangor Darul Ehsan, Malaysia.,The Institute of Pharmaceutical Sciences, University of Veterinary and Animal Sciences, Lahore, Pakistan
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125
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Physicochemical, Antioxidant and Antimicrobial Properties of Electrospun Poly(ε-caprolactone) Films Containing a Solid Dispersion of Sage ( Salvia officinalis L.) Extract. NANOMATERIALS 2019; 9:nano9020270. [PMID: 30781390 PMCID: PMC6409596 DOI: 10.3390/nano9020270] [Citation(s) in RCA: 34] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/22/2019] [Revised: 02/11/2019] [Accepted: 02/12/2019] [Indexed: 01/31/2023]
Abstract
In this study, novel active films made of poly(ε-caprolactone) (PCL) containing a solid dispersion of sage extract (SE) were developed by means of the electrospinning technique and subsequent annealing treatment. Initially, the antioxidant and antimicrobial potential of SE was confirmed. Thereafter, the effect of SE incorporation at different loading contents (5%, 10%, and 20%) on the physicochemical and functional properties of the films was evaluated. The films were characterized in terms of morphology, transparency, water contact angle, thermal stability, tensile properties, water vapor, and aroma barrier performances, as well as antioxidant and antimicrobial activities. Thin, hydrophobic films with good contact transparency were produced by annealing of the ultrathin electrospun fibers. Interestingly, the effect of SE addition on tensile properties and thermal stability of the films was negligible. In general, the water vapor and aroma permeability of the PCL-based films increased by adding SE to the polymer. Nevertheless, a strong 2,2-diphenyl-1-picrylhydrazyl (DPPH·) free radical scavenging ability, and a strong activity against foodborne pathogens Staphylococcus aureus and Escherichia coli were achieved by SE incorporation into PCL matrix. Overall, the obtained results suggest great potential of the here-developed PCL-based films containing SE in active food packaging applications with the role of preventing oxidation processes and microbial growth.
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126
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Chen Y, Zhang H, Liu R, Mats L, Zhu H, Pauls KP, Deng Z, Tsao R. Antioxidant and anti-inflammatory polyphenols and peptides of common bean (Phaseolus vulga L.) milk and yogurt in Caco-2 and HT-29 cell models. J Funct Foods 2019. [DOI: 10.1016/j.jff.2018.12.013] [Citation(s) in RCA: 25] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023] Open
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127
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Handa CL, de Lima FS, Guelfi MFG, Fernandes MDS, Georgetti SR, Ida EI. Parameters of the fermentation of soybean flour by Monascus purpureus or Aspergillus oryzae on the production of bioactive compounds and antioxidant activity. Food Chem 2019; 271:274-283. [PMID: 30236677 DOI: 10.1016/j.foodchem.2018.07.188] [Citation(s) in RCA: 37] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2017] [Revised: 04/22/2018] [Accepted: 07/25/2018] [Indexed: 01/22/2023]
Abstract
The objective of this work was to evaluate the effects the solid-state fermentation parameters of defatted soybean flour (DSF) by Monascus purpureus or Aspergillus oryzae on the bioactive compounds. Central composite rotatable design, multi-response optimization, and Pearson's correlation were used. The fermentation parameters as initial pH (X1), DSF-to-water ratio (X2), and incubation temperature (X3) were taken as independent variables. The function responses were isoflavone content, total phenolic content (TPC), and antioxidant activity. All fermentation parameters affected the isoflavone content when fermented by Monascus purpureus, whereas the TPC or antioxidant activities remained almost unchanged. For the fermentation by Aspergillus oryzae, all the function responses were influenced by X2 and X3 and were independent of the X1. Estimated optimum conditions were found as x1 = 6.0, x2 = 1:1, and x3 = 30 °C for both fungi. Achieving suitable fermentation parameters is essential to increase bioactive compounds in the DSF that makes it promising for food industrial applications.
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Affiliation(s)
- Cíntia Ladeira Handa
- Universidade Estadual de Londrina, Departamento de Ciência e Tecnologia de Alimentos, 86051-990 Londrina, PR, Brazil
| | - Fernando Sanches de Lima
- Universidade Estadual de Londrina, Departamento de Ciência e Tecnologia de Alimentos, 86051-990 Londrina, PR, Brazil
| | - Marcela Fernanda Geton Guelfi
- Universidade Estadual de Londrina, Departamento de Ciência e Tecnologia de Alimentos, 86051-990 Londrina, PR, Brazil
| | - Meg da Silva Fernandes
- Universidade Estadual de Londrina, Departamento de Ciência e Tecnologia de Alimentos, 86051-990 Londrina, PR, Brazil
| | | | - Elza Iouko Ida
- Universidade Estadual de Londrina, Departamento de Ciência e Tecnologia de Alimentos, 86051-990 Londrina, PR, Brazil.
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128
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Zhao D, Simon JE, Wu Q. A critical review on grape polyphenols for neuroprotection: Strategies to enhance bioefficacy. Crit Rev Food Sci Nutr 2019; 60:597-625. [PMID: 30614258 DOI: 10.1080/10408398.2018.1546668] [Citation(s) in RCA: 50] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Abstract
The aging of populations worldwide is driving greater demands for dietary polyphenols which have been recognized as promising prophylactic and/or therapeutic agents in the context of neurodegeneration, and are ubiquitously present in plant-based diets. In particular, grape-derived products encompass a wide array of phenolic compounds purported with multiple health benefits including neuroprotective efficacy. Despite the increasing preclinical and clinical evidence demonstrating high potential of grape polyphenol (GPP)-rich botanicals in preventing and attenuating diverse neurodegenerative disorders, the limited bioavailability of GPPs, especially in the brain, generates questions as to their applications and effectiveness in neuroprotection. To address this issue, significant research efforts have been made to enhance oral bioavailability of GPPs via application of novel strategies. This review highlights some critical issues related to the bioavailability and neuroprotective efficacy of GPPs and GPP-rich botanicals. The representative bioavailability-enhancing strategies are critically reviewed to provide practical solutions for augmenting the bioefficacy of GPP-rich botanicals. Synergistic applications of encapsulation techniques (for physiochemical protection and bypassing xenobiotic metabolism) and dietary intervention strategies involving modulation of gut microbiota (for generating more bioavailable phenolic metabolites) appear promising, and may substantially enhance the bioefficacy, especially the neuroprotective efficacy, of orally consumed GPPs.
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Affiliation(s)
- Danyue Zhao
- New Use Agriculture and Natural Plant Products Program, Department of Plant Biology, School of Environmental and Biological Sciences, Rutgers University, New Brunswick, New Jersey, USA
| | - James E Simon
- New Use Agriculture and Natural Plant Products Program, Department of Plant Biology, School of Environmental and Biological Sciences, Rutgers University, New Brunswick, New Jersey, USA
| | - Qingli Wu
- New Use Agriculture and Natural Plant Products Program, Department of Plant Biology, School of Environmental and Biological Sciences, Rutgers University, New Brunswick, New Jersey, USA
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129
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DOLOROSA LIMBONG GRACE, NATHANAEL NABABAN LEVY, MANURUNG ADELINA, MERYAM MARTGRITA MERRY. Antioxidant and Antibacterial Activities Enhancement of Solid-state Fermented Candlenut Kernels by Aspergillus oryzae. MICROBIOLOGY INDONESIA 2019. [DOI: 10.5454/mi.13.2.2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022] Open
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130
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Mango leaf extract incorporated chitosan antioxidant film for active food packaging. Int J Biol Macromol 2018; 126:1234-1243. [PMID: 30584938 DOI: 10.1016/j.ijbiomac.2018.12.196] [Citation(s) in RCA: 176] [Impact Index Per Article: 29.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2018] [Revised: 12/10/2018] [Accepted: 12/21/2018] [Indexed: 11/21/2022]
Abstract
Health hazards associated with usage of plastic films for food preservation demands for development of active films from non-toxic and antioxidant rich bio-sources. The reported work highlights the development, characterization and application studies of chitosan films enhanced for their antioxidant activity by mango leaf extract (MLE) incorporation. Effect of MLE variation (1-5%) on the morphology, optical nature, water exposure and mechanical characteristics of the chitosan-MLE composite films was studied. Increase in the MLE concentration resulted in films with increased thickness and decreased moisture content. Contact angle, water solubility and vapor permeability analysis demonstrated the reduced hydrophilicity and water vapor penetrability of the films due to MLE inclusion. MLE films possessed better tensile strength (maximum of 23.06 ± 0.19 MPa) with reduced elongation ratio than the pure chitosan film (18.14 ± 0.72 MPa). Antioxidants assessment in terms of total phenolic content, DPPH radical scavenging, ferric reducing power and ABTS radical scavenging showed improved antioxidant activity with the incremental amounts of MLE in the chitosan films. Microscopic studies revealed the smooth, compact and dense nature of the MLE-chitosan films favouring low oxygen transport rates. Application studies to cashew nuts preservation for 28 days storage indicated 56% higher oxidation resistance for the 5% MLE film than a commercial polyamide/polyethylene film. Results highlight the potential and promising nature of MLE impregnated chitosan films as suitable alternative for active packaging films for food preservation.
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131
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Llorent-Martínez EJ, Fernández-de Córdova ML, Zengin G, Bahadori MB, Aumeeruddy MZ, Rengasamy KR, Fawzi Mahomoodally M. Parentucellia latifolia subsp. latifolia: A potential source for loganin iridoids by HPLC-ESI-MS n technique. J Pharm Biomed Anal 2018; 165:374-380. [PMID: 30590334 DOI: 10.1016/j.jpba.2018.12.025] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2018] [Revised: 12/14/2018] [Accepted: 12/16/2018] [Indexed: 12/18/2022]
Abstract
This study attempts to compare the pharmaceutical potential (antioxidant and key enzyme inhibition of clinical relevance) of organic and aqueous extracts of Parentucellia latifolia (L.) Caruel subsp. latifolia (L.) Caruel as well as phytochemical composition. The phytochemical compounds were evaluated by spectrophotometric methods (for total amounts) and HPLC-ESI-DAD-MSn (for individual compounds). The extracts were screened for antioxidant abilities by in vitro assays. Inhibition effects were also investigated against a set of enzymes linked to major health problems. Generally, the methanol (MeOH) and aqueous extracts displayed higher scavenging abilities on radicals and reductive effects when compared with the ethyl acetate (EtOAc) extract. On the other hand, the EtOAc extract was the most active inhibitor on cholinesterases (1.81-1.88 mg GALAE/g), amylase (0.70 mmol ACAE/g), glucosidase (2.85 mmol ACAE/g) and lipase (33.24 mg OE/g). The highest TPC was observed in the aqueous extract (25.07 mg GAE/g) while MeOH extract possessed the highest level of TFC (44.15 mg RE/g) and TPAC (3.46 mg CE/g). LC-MSn metabolite profiling indicated that loganin and its isomers, rutin, and luteolin-O-hexoside were the most abundant compounds. Our results suggest that P. latifolia may be valuable source of phyto-agents for the management of noncommunicable diseases.
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Affiliation(s)
- Eulogio J Llorent-Martínez
- Department of Physical and Analytical Chemistry, University of Jaén, Campus Las Lagunillas S/N, E-23071 Jaén, Spain
| | | | - Gokhan Zengin
- Department of Biology, Science Faculty, Selcuk University, Campus, Konya, Turkey.
| | - Mir Babak Bahadori
- Research Center for Pharmaceutical Nanotechnology, Tabriz University of Medical Sciences, Tabriz, Iran
| | | | - Kannan Rr Rengasamy
- REEF Environmental Consultancy, #2 Kamaraj Street, S.P. Nagar, Puducherry 605 001, India
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132
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Nur Hanani Z, Aelma Husna A, Nurul Syahida S, Nor Khaizura M, Jamilah B. Effect of different fruit peels on the functional properties of gelatin/polyethylene bilayer films for active packaging. Food Packag Shelf Life 2018. [DOI: 10.1016/j.fpsl.2018.11.004] [Citation(s) in RCA: 64] [Impact Index Per Article: 10.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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133
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Gonçalves ECBA, Lozano-Sanchez J, Gomes S, Ferreira MSL, Cameron LC, Segura-Carretero A. Byproduct Generated During the Elaboration Process of Isotonic Beverage as a Natural Source of Bioactive Compounds. J Food Sci 2018; 83:2478-2488. [PMID: 30239001 DOI: 10.1111/1750-3841.14336] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2018] [Revised: 06/27/2018] [Accepted: 06/29/2018] [Indexed: 12/01/2022]
Abstract
Agro-industrial byproducts are considered good sources of macronutrients and phytochemicals. Fruit and vegetable residues (FVR), obtained after the production of an isotonic beverage, have previously been characterized containing 80% insoluble dietary fibers from total fibers (48.4%), 26% available carbohydrates, 9.5% proteins and 5% lipids. Nevertheless, fruit and vegetables provide phytochemicals which have been related to human health such as phenolic compounds. The loss of specific compounds over the production process is related to their partitioning between fruit and vegetables and byproducts. However, phenolic profile of FVR remains unknown. This work is focused on the evaluation of FVR as a natural source of these bioactive compounds. For this purpose, pressurized liquid extraction (PLE) has been proposed as extraction technique for recovering phenolic compounds from FVR. The experimental variables were temperature and percentage of solvent (ethanol and water). Phenolic compounds extracts were characterized by UPLC-ESI-Q-TOF-MS and a discussion about phenolic and macronutrient interactions was established. Globally, 88 compounds were tentatively identified: phenolic acids (28), flavonoids (32), and other polyphenols (28). The PLE conditions applied yielded different breaking matrix-analyte interactions leading to an increase in the number of compounds. The highest phenolic acids content was achieved with high temperature while lower temperatures were more efficient in extracting flavonoid. By establishing the phenolics profile in food byproducts such as FVR, it is possible to more effectively apply these byproducts as nutraceutical, food or pharmaceutical ingredients. PRACTICAL APPLICATION Flow diagram of bioactive compounds recovering from isotonic beverage byproduct is proposed using pressurized liquid extraction. The plant-bioactives mechanism relies on fruit and vegetable byproducts changes under different extraction conditions. The obtained extracts can most effectively be applied as nutraceuticals or as ingredients in food or pharmaceutical inputs.
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Affiliation(s)
- E C B A Gonçalves
- Authors Gonçalves, Gomes, and Ferreira are with the Food and Nutrition Graduate Program (PPGAN), Nutrition School, Federal Univ. of State of Rio de Janeiro, UNIRIO, Av. Pasteur, 296, Urca, 22290-240 Rio de Janeiro, Brazil
| | - J Lozano-Sanchez
- Authors Lozano-Sanchez and Carretero are with the Dept. of Analytical Chemistry, Facul. of Sciences, Univ. of Granada, Fuentenueva s/n, E- 18071 Granada, Spain
| | - S Gomes
- Authors Gonçalves, Gomes, and Ferreira are with the Food and Nutrition Graduate Program (PPGAN), Nutrition School, Federal Univ. of State of Rio de Janeiro, UNIRIO, Av. Pasteur, 296, Urca, 22290-240 Rio de Janeiro, Brazil
| | - M S L Ferreira
- Authors Gonçalves, Gomes, and Ferreira are with the Food and Nutrition Graduate Program (PPGAN), Nutrition School, Federal Univ. of State of Rio de Janeiro, UNIRIO, Av. Pasteur, 296, Urca, 22290-240 Rio de Janeiro, Brazil.,Authors Ferreira and Cameron are with the Center of Innovation in Mass Spectrometry, Laboratory of Protein Biochemistry, Federal Univ. of State of Rio de Janeiro, UNIRIO, Brazil
| | - L C Cameron
- Authors Ferreira and Cameron are with the Center of Innovation in Mass Spectrometry, Laboratory of Protein Biochemistry, Federal Univ. of State of Rio de Janeiro, UNIRIO, Brazil
| | - A Segura-Carretero
- Authors Lozano-Sanchez and Carretero are with the Dept. of Analytical Chemistry, Facul. of Sciences, Univ. of Granada, Fuentenueva s/n, E- 18071 Granada, Spain
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134
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Ayyash M, Johnson SK, Liu SQ, Mesmari N, Dahmani S, Al Dhaheri AS, Kizhakkayil J. In vitro investigation of bioactivities of solid-state fermented lupin, quinoa and wheat using Lactobacillus spp. Food Chem 2018; 275:50-58. [PMID: 30724226 DOI: 10.1016/j.foodchem.2018.09.031] [Citation(s) in RCA: 39] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/09/2018] [Revised: 07/31/2018] [Accepted: 09/03/2018] [Indexed: 10/28/2022]
Abstract
This study is an in-vitro investigation of the health-promoting properties of fermented whole-grain lupin, quinoa and wheat, using 72 h solid-state fermentation by Lactobacillus reuteri K777 and Lb. plantarum K779. Antiproliferative activity against Caco-2 and MCF-7 cancer cell lines (tumour cell lines of intestinal and mammary origin, respectively) was investigated, as well as α-amylase and α-glucosidase inhibition, antihypertensive, antioxidant and proteolytic activities. ABTS antioxidant activities of fermented lupin (FL, 55% w/v), quinoa (FQ, 55% w/v) and wheat (FW, 55% w/v) ranged from ∼12.0% to 55.0%, ∼17.6% to 73.0%, and ∼29.0% to 26.0%, respectively. Lupin, quinoa and wheat fermented by L. plantarum had pronounced antihypertensive activities (∼85%). The α-glucosidase inhibition in FL was higher than that of FQ and FW. The magnitude of the antiproliferative activities of FL was markedly greater (p < 0.05) than of FQ and FW by approximately three-fold and two-folds against Caco-2 and MCF-7 cell lines, respectively.
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Affiliation(s)
- Mutamed Ayyash
- Food Science Department, College of Food and Agriculture, United Arab Emirates University (UAEU), PO Box 1555, Al Ain, United Arab Emirates.
| | - Stuart K Johnson
- School of Molecular and Life Sciences, Curtin Health Innovation Research Institute, Curtin University, Perth, WA 6845, Australia
| | - Shao-Quan Liu
- Food Science and Technology Programme, Department of Chemistry, National University of Singapore, S14 Level 5, Science Drive 2, 117542 Singapore, Singapore
| | - Nouf Mesmari
- Food Science Department, College of Food and Agriculture, United Arab Emirates University (UAEU), PO Box 1555, Al Ain, United Arab Emirates
| | - Shaikhah Dahmani
- Food Science Department, College of Food and Agriculture, United Arab Emirates University (UAEU), PO Box 1555, Al Ain, United Arab Emirates
| | - Ayesha S Al Dhaheri
- Nutritional and Health Sciences, College of Food and Agriculture, United Arab Emirates University (UAEU), PO Box 1555, Al Ain, United Arab Emirates
| | - Jaleel Kizhakkayil
- Nutritional and Health Sciences, College of Food and Agriculture, United Arab Emirates University (UAEU), PO Box 1555, Al Ain, United Arab Emirates
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135
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Ayyash M, Johnson SK, Liu SQ, Al-Mheiri A, Abushelaibi A. Cytotoxicity, antihypertensive, antidiabetic and antioxidant activities of solid-state fermented lupin, quinoa and wheat by Bifidobacterium species: In-vitro investigations. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.04.099] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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136
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Brochier B, Mercali GD, Marczak LDF. Effect of ohmic heating parameters on peroxidase inactivation, phenolic compounds degradation and color changes of sugarcane juice. FOOD AND BIOPRODUCTS PROCESSING 2018. [DOI: 10.1016/j.fbp.2018.07.003] [Citation(s) in RCA: 34] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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137
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Identification of polyphenolic composition in the fruits of Rubus chingii Hu and its antioxidant and antiproliferative activity on human bladder cancer T24 cells. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2018. [DOI: 10.1007/s11694-018-9918-x] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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138
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Bartkiene E, Sakiene V, Bartkevics V, Juodeikiene G, Lele V, Wiacek C, Braun PG. Modulation of the nutritional value of lupine wholemeal and protein isolates using submerged and solid-state fermentation with Pediococcus pentosaceus
strains. Int J Food Sci Technol 2018. [DOI: 10.1111/ijfs.13775] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Elena Bartkiene
- Lithuanian University of Health Sciences; Tilzes g. 18 LT-47181 Kaunas Lithuania
| | - Vytaute Sakiene
- Lithuanian University of Health Sciences; Tilzes g. 18 LT-47181 Kaunas Lithuania
| | - Vadims Bartkevics
- University of Latvia; Jelgavas iela 1 LV-1004 Riga Latvia
- Institute of Food Safety; Animal Health and Environment; Lejupes iela 3 LV-1076 Riga Latvia
| | | | - Vita Lele
- Lithuanian University of Health Sciences; Tilzes g. 18 LT-47181 Kaunas Lithuania
| | - Claudia Wiacek
- Institute of Food Hygiene; Universität Leipzig; An den Tierkliniken 1 04103 Leipzig Germany
| | - Peggy G. Braun
- Institute of Food Hygiene; Universität Leipzig; An den Tierkliniken 1 04103 Leipzig Germany
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139
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Shu L, Zhang B, Queller DC, Strassmann JE. Burkholderia bacteria use chemotaxis to find social amoeba Dictyostelium discoideum hosts. THE ISME JOURNAL 2018; 12:1977-1993. [PMID: 29795447 PMCID: PMC6052080 DOI: 10.1038/s41396-018-0147-4] [Citation(s) in RCA: 31] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/01/2017] [Revised: 02/05/2018] [Accepted: 03/28/2018] [Indexed: 12/15/2022]
Abstract
A key question in cooperation is how to find the right partners and maintain cooperative relationships. This is especially challenging for horizontally transferred bacterial symbionts where relationships must be repeatedly established anew. In the social amoeba Dictyostelium discoideum farming symbiosis, two species of inedible Burkholderia bacteria (Burkholderia agricolaris and Burkholderia hayleyella) initiate stable associations with naive D. discoideum hosts and cause carriage of additional bacterial species. However, it is not clear how the association between D. discoideum and its carried Burkholderia is formed and maintained. Here, we look at precisely how Burkholderia finds its hosts. We found that both species of Burkholderia clones isolated from D. discoideum, but not other tested Burkholderia species, are attracted to D. discoideum supernatant, showing that the association is not simply the result of haphazard engulfment by the amoebas. The chemotactic responses are affected by both partners. We find evidence that B. hayleyella prefers D. discoideum clones that currently or previously carried Burkholderia, while B. agricolaris does not show this preference. However, we find no evidence of Burkholderia preference for their own host clone or for other hosts of their own species. We further investigate the chemical differences of D. discoideum supernatants that might explain the patterns shown above using a mass spectrometry based metabolomics approach. These results show that these bacterial symbionts are able to preferentially find and to some extent choose their unicellular partners. In addition, this study also suggests that bacteria can actively search for and target phagocytic cells, which may help us better understand how bacteria interact with immune systems.
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Affiliation(s)
- Longfei Shu
- Department of Biology, Washington University in St. Louis, St. Louis, MO, 63130, USA.
| | - Bojie Zhang
- Department of Chemistry, Washington University in St. Louis, St. Louis, MO, 63130, USA
| | - David C Queller
- Department of Biology, Washington University in St. Louis, St. Louis, MO, 63130, USA
| | - Joan E Strassmann
- Department of Biology, Washington University in St. Louis, St. Louis, MO, 63130, USA
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140
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Antioxidant Potential and Extracellular Auxin Production by White Rot Fungi. Appl Biochem Biotechnol 2018; 187:531-539. [DOI: 10.1007/s12010-018-2842-z] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2018] [Accepted: 07/05/2018] [Indexed: 10/28/2022]
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141
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Nguyen VB, Nguyen TH, Doan CT, Tran TN, Nguyen AD, Kuo YH, Wang SL. Production and Bioactivity-Guided Isolation of Antioxidants with α-Glucosidase Inhibitory and Anti-NO Properties from Marine Chitinous Materials. Molecules 2018; 23:E1124. [PMID: 29747410 PMCID: PMC6100624 DOI: 10.3390/molecules23051124] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2018] [Revised: 05/06/2018] [Accepted: 05/08/2018] [Indexed: 12/26/2022] Open
Abstract
Natural and bioactive products have been of great interest due to their benefit as health foods and drugs to prevent various diseases. The aim of this study is to efficiently reuse marine chitinous materials (CMs), abundant and low-cost fishery by-products, for the bio-synthesis, isolation, and identification of antioxidant compounds possessing some other beneficial bioactivities. Paenibacillus sp. was used to convert CMs to antioxidants. Among various tested CMs, squid pen powder (SPP) gave the best results when used as the sole carbon/nitrogen source. Fermented SPP (FSPP) had comparable antioxidant activity (IC50 = 124 µg/mL) to that of α-tocopherol (IC50 = 30 µg/mL). The antioxidant productivity increased 1.83-fold after culture optimization. The use of multiple techniques, including Diaion, silica, and preparative HPLC columns coupled with a bioassay resulted in the isolation of two major antioxidants characterized as exopolysaccharides and homogentisic acid. These isolated compounds showed great maximum activity and low IC50 values (96%, 30 µg/mL and 99%, 5.4 µg/mL, respectively) which were comparable to that of α-tocopherol (95%, 24 µg/mL). The crude sample, fractions, and isolated compounds also demonstrated α-glucosidase inhibition and anti⁻inflammatory activity. Notably, homogentisic acid was found as a non-sugar-based moiety α-glucosidase inhibitor which show much higher inhibition (IC50 = 215 µg/mL) than that of acarbose (IC50 = 1324 µg/mL) and also possessed acceptable anti⁻inflammatory activity (IC50 = 9.8 µg/mL). The results highlighted the value of using seafood processing by-products, like squid pens, for the production of several compounds possessing multi-benefit bioactivities and no cytotoxicity.
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Affiliation(s)
- Van Bon Nguyen
- Institute of Research and Development, Duy Tan University, Da Nang 550000, Vietnam.
| | - Thi Hanh Nguyen
- Department of Science and Technology, Tay Nguyen University, Buon Ma Thuot City 630000, Vietnam.
| | - Chien Thang Doan
- Department of Science and Technology, Tay Nguyen University, Buon Ma Thuot City 630000, Vietnam.
- Department of Chemistry, Tamkang University, New Taipei City 25137, Taiwan.
| | - Thi Ngoc Tran
- Department of Science and Technology, Tay Nguyen University, Buon Ma Thuot City 630000, Vietnam.
- Department of Chemistry, Tamkang University, New Taipei City 25137, Taiwan.
| | - Anh Dzung Nguyen
- Institute of Biotechnology and Environment, Tay Nguyen University, Buon Ma Thuot City 630000, Vietnam.
| | - Yao-Haur Kuo
- Division of Chinese Materia Medica Development, National Research Institute of Chinese Medicine, Taipei 11221, Taiwan.
| | - San-Lang Wang
- Department of Chemistry, Tamkang University, New Taipei City 25137, Taiwan.
- Life Science Development Center, Tamkang University, New Taipei City 25137, Taiwan.
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142
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Fermentation and complex enzyme hydrolysis for improving the total soluble phenolic contents, flavonoid aglycones contents and bio-activities of guava leaves tea. Food Chem 2018; 264:189-198. [PMID: 29853365 DOI: 10.1016/j.foodchem.2018.05.035] [Citation(s) in RCA: 47] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2017] [Revised: 04/29/2018] [Accepted: 05/04/2018] [Indexed: 11/20/2022]
Abstract
There are both soluble and insoluble-bound forms of phenolics in tea-leaf products. In order to increase total soluble phenolics contents, guava leaves tea (GLT) was first fermented with Monascus anka and Saccharomyces cerevisiae, and then hydrolyzed with complex enzymes. The changes in phenolics profiles, antioxidant activities and inhibitory effect on α-glucosidase in processed GLT were investigated. Compared with the un-fermented GLT, fermentation and complex enzymatic processing (FE) significantly increased the total phenolics, total flavonoids, quercetin and kaempferol contents by 2.1, 2.0, 13.0 and 6.8 times, respectively. After the FE, a major proportion of phenolics existed in the soluble form. Quercetin was released in the highest amount among different phenolics. In addition, soluble phenolic extracts from GLT following FE exhibited a highest antioxidant activity and inhibitory effect on α-glucosidase. The paper suggested an improved method for processing GLT into high-value products rich in phenolics and flavonoids aglycones with enhanced health benefits.
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143
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Antioxidative Potential of a Streptomyces sp. MUM292 Isolated from Mangrove Soil. BIOMED RESEARCH INTERNATIONAL 2018; 2018:4823126. [PMID: 29805975 PMCID: PMC5899857 DOI: 10.1155/2018/4823126] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 10/13/2017] [Revised: 01/27/2018] [Accepted: 02/20/2018] [Indexed: 11/17/2022]
Abstract
Mangrove derived microorganisms constitute a rich bioresource for bioprospecting of bioactive natural products. This study explored the antioxidant potentials of Streptomyces bacteria derived from mangrove soil. Based on 16S rRNA phylogenetic analysis, strain MUM292 was identified as the genus Streptomyces. Strain MUM292 showed the highest 16S rRNA gene sequence similarity of 99.54% with S. griseoruber NBRC12873T. Furthermore, strain MUM292 was also characterized and showed phenotypic characteristics consistent with Streptomyces bacteria. Fermentation and extraction were performed to obtain the MUM292 extract containing the secondary metabolites of strain MUM292. The extract displayed promising antioxidant activities, including DPPH, ABTS, and superoxide radical scavenging and also metal-chelating activities. The process of lipid peroxidation in lipid-rich product was also retarded by MUM292 extract and resulted in reduced MDA production. The potential bioactive constituents of MUM292 extract were investigated using GC-MS and preliminary detection showed the presence of pyrazine, pyrrole, cyclic dipeptides, and phenolic compound in MUM292 extract. This work demonstrates that Streptomyces MUM292 can be a potential antioxidant resource for food and pharmaceutical industries.
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144
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Saleh ASM, Wang P, Wang N, Yang S, Xiao Z. Technologies for enhancement of bioactive components and potential health benefits of cereal and cereal-based foods: Research advances and application challenges. Crit Rev Food Sci Nutr 2018; 59:207-227. [PMID: 28846456 DOI: 10.1080/10408398.2017.1363711] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Abstract
Cereal grains are a major source of human food and their production has steadily been increased during the last several decades to meet the demand of our increasing world population. The modernized society and the expansion of the cereal food industry created a need for highly efficient processing technologies, especially flour production. Earlier scientific research efforts have led to the invention of the modern steel roller mill, and the refined flour of wheat has become a basic component in most of cereal-based foods such as breads and pastries because of the unique functionality of wheat protein. On the other hand, epidemiological studies have found that consumption of whole cereal grains was health beneficial. The health benefit of whole cereal grain is attributed to the combined effects of micronutrients, phytochemicals, and dietary fibre, which are mainly located in the outer bran layer and the germ. However, the removal of bran and germ from cereal grains during polishing and milling results in refined flour and food products with lower bioactive compounds and dietary fibre contents than those from whole grain. Also, the level of bioactive compounds in cereal food is influenced by other food preparation procedures such as baking, cooking, extrusion, and puffing. Therefore, food scientists and nutritionists are searching for strategies and processing technologies to enhance the content and bioavailability of nutrients, bioactive compounds, and dietary fibre of cereal foods. The objective of this article was to review the research advances on technologies for the enhancement of bioactive compounds and dietary fibre contents of cereal and cereal-based foods. Bioactivities or biological effects of enhanced cereal and cereal-based foods are presented. Challenges facing the application of the proposed technologies in the food industry are also discussed.
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Affiliation(s)
- Ahmed S M Saleh
- a College of Grain Science and Technology , Shenyang Normal University , Shenyang , Liaoning , China.,b Department of Food Science and Technology , Faculty of Agriculture, Assiut University , Assiut , Egypt
| | - Peng Wang
- a College of Grain Science and Technology , Shenyang Normal University , Shenyang , Liaoning , China.,c College of Food Science , Northeast Agricultural University , Harbin , Heilongjiang , China
| | - Na Wang
- a College of Grain Science and Technology , Shenyang Normal University , Shenyang , Liaoning , China.,d College of Food , Shenyang Agricultural University , Shenyang , Liaoning , China
| | - Shu Yang
- a College of Grain Science and Technology , Shenyang Normal University , Shenyang , Liaoning , China.,d College of Food , Shenyang Agricultural University , Shenyang , Liaoning , China
| | - Zhigang Xiao
- a College of Grain Science and Technology , Shenyang Normal University , Shenyang , Liaoning , China.,c College of Food Science , Northeast Agricultural University , Harbin , Heilongjiang , China
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145
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Zambrano C, Kotogán A, Bencsik O, Papp T, Vágvölgyi C, Mondal KC, Krisch J, Takó M. Mobilization of phenolic antioxidants from grape, apple and pitahaya residues via solid state fungal fermentation and carbohydrase treatment. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2017.11.025] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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146
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Contreras-Hernández MG, Ochoa-Martínez LA, Rutiaga-Quiñones JG, Rocha-Guzmán NE, Lara-Ceniceros TE, Contreras-Esquivel JC, Prado Barragán LA, Rutiaga-Quiñones OM. Effect of ultrasound pre-treatment on the physicochemical composition of Agave durangensis leaves and potential enzyme production. BIORESOURCE TECHNOLOGY 2018; 249:439-446. [PMID: 29065326 DOI: 10.1016/j.biortech.2017.10.009] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/17/2017] [Revised: 10/03/2017] [Accepted: 10/04/2017] [Indexed: 06/07/2023]
Abstract
Approximately 1 million tons of agave plants are processed annually by the Mexican tequila and mezcal industry, generating vast amounts of agroindustrial solid waste. This type of lignocellulosic biomass is considered to be agroindustrial residue, which can be used to produce enzymes, giving it added value. However, the structure of lignocellulosic biomass makes it highly recalcitrant, and results in relatively low yield when used in its native form. The aim of this study was to investigate an effective pre-treatment method for the production of commercially important hydrolytic enzymes. In this work, the physical and chemical modification of Agave durangensis leaves was analysed using ultrasound and high temperature as pre-treatments, and production of enzymes was evaluated. The pre-treatments resulted in modification of the lignocellulosic structure and composition; the ultrasound pre-treatment improved the production of inulinase by 4 U/mg and cellulase by 0.297 U/mg, and thermal pre-treatment improved β-fructofuranosidase by 30 U/mg.
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Affiliation(s)
- M G Contreras-Hernández
- Tecnológico Nacional de México, Instituto Tecnológico de Durango, Departamento de Ingenierías Química y Bioquímica, Felipe Pescador 1803 Ote, Colonia Nueva Vizcaya, Durango, Dgo C.P. 34080, Mexico
| | - L A Ochoa-Martínez
- Tecnológico Nacional de México, Instituto Tecnológico de Durango, Departamento de Ingenierías Química y Bioquímica, Felipe Pescador 1803 Ote, Colonia Nueva Vizcaya, Durango, Dgo C.P. 34080, Mexico
| | - J G Rutiaga-Quiñones
- Facultad de Ingeniería en Tecnología de la Madera (FITECMA), Edificio D, CU, Universidad Michoacana de San Nicolás de Hidalgo (UMSNH), Av. Fco. J. Mújica S/N. Col Felicitas de Río, Morelia, Michoacán C.P. 58040, Mexico
| | - N E Rocha-Guzmán
- Tecnológico Nacional de México, Instituto Tecnológico de Durango, Departamento de Ingenierías Química y Bioquímica, Felipe Pescador 1803 Ote, Colonia Nueva Vizcaya, Durango, Dgo C.P. 34080, Mexico
| | - T E Lara-Ceniceros
- Centro de Investigación en Materiales Avanzados S. C. (CIMAV-Unidad Monterrey), Grupo de Materiales Funcionales y Nanotecnología, Alianza Norte 202, Autopista Monterrey-Aeropuerto km 10, Apodaca, Nuevo León C.P. 66628, Mexico
| | - J C Contreras-Esquivel
- Departamento de Investigación de Alimentos, Facultad de Química, Universidad Autónoma de Coahuila, Blvd. V. Carranza e Ing. José Cárdenas V. S/N. Col. República Ote, Saltillo, Coahuila C.P. 25280, Mexico
| | - L A Prado Barragán
- Departamento de Biotecnología, Universidad Autónoma Metropolitana, PA 55-535, Iztapalapa, C.P. 09340 CDMX, Mexico
| | - O M Rutiaga-Quiñones
- Tecnológico Nacional de México, Instituto Tecnológico de Durango, Departamento de Ingenierías Química y Bioquímica, Felipe Pescador 1803 Ote, Colonia Nueva Vizcaya, Durango, Dgo C.P. 34080, Mexico.
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148
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Limwachiranon J, Huang H, Shi Z, Li L, Luo Z. Lotus Flavonoids and Phenolic Acids: Health Promotion and Safe Consumption Dosages. Compr Rev Food Sci Food Saf 2018; 17:458-471. [PMID: 33350075 DOI: 10.1111/1541-4337.12333] [Citation(s) in RCA: 60] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2017] [Revised: 12/19/2017] [Accepted: 12/19/2017] [Indexed: 02/02/2023]
Abstract
Nelumbo nucifera Gaertn., also known as the sacred lotus, is extensively cultivated in Southeast Asia, primarily for food and as an herbal medicine. This article reviews studies published between 1995 and 2017, on flavonoid and phenolic acid profiles and contents of 154 different cultivars of lotus. So far, some 12 phenolic acids and 89 to 90 flavonoids (47 flavonols, 25 to 26 flavons, 8 flavan-3-ols, 4 flavanons, and 5 anthocyanins) have been isolated from different parts of the lotus plant, including its leaves (whole leaf, leaf pulp, leaf vein, and leaf stalk), seeds (seedpod, epicarp, coat, kernel, and embryo), and flowers (stamen, petal, pistil, and stalk), although not all of them have been quantified. Factors affecting flavonoids and phenolic acid profiles, including types of tissues and extracting factors, are discussed in this review, in order to maximize the application of the lotus and its polyphenols in the food industry. Health promotion activities, attributed to the presence of flavonoids and phenolic acids, are described along with toxicology studies, illustrating appropriate usage and safe consumption dosages of lotus extracts. This review also presents the controversies and discusses the research gaps that limit our ability to obtain a thorough understanding of the bioactivities of lotus extracts.
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Affiliation(s)
- Jarukitt Limwachiranon
- Zhejiang Univ., College of Biosystems Engineering and Food Science, Key Laboratory for Agro-Products Postharvest Handling of Ministry of Agriculture, Zhejiang Key Laboratory for Agro-Food Processing, Hangzhou, 310058, People's Republic of China
| | - Hao Huang
- Zhejiang Univ., College of Biosystems Engineering and Food Science, Key Laboratory for Agro-Products Postharvest Handling of Ministry of Agriculture, Zhejiang Key Laboratory for Agro-Food Processing, Hangzhou, 310058, People's Republic of China
| | - Zhenghan Shi
- Zhejiang Univ., College of Biosystems Engineering and Food Science, Key Laboratory for Agro-Products Postharvest Handling of Ministry of Agriculture, Zhejiang Key Laboratory for Agro-Food Processing, Hangzhou, 310058, People's Republic of China
| | - Li Li
- Zhejiang Univ., College of Biosystems Engineering and Food Science, Key Laboratory for Agro-Products Postharvest Handling of Ministry of Agriculture, Zhejiang Key Laboratory for Agro-Food Processing, Hangzhou, 310058, People's Republic of China
| | - Zisheng Luo
- Zhejiang Univ., College of Biosystems Engineering and Food Science, Key Laboratory for Agro-Products Postharvest Handling of Ministry of Agriculture, Zhejiang Key Laboratory for Agro-Food Processing, Hangzhou, 310058, People's Republic of China
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Maryam Adilah Z, Jamilah B, Nur Hanani Z. Functional and antioxidant properties of protein-based films incorporated with mango kernel extract for active packaging. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2017.08.017] [Citation(s) in RCA: 126] [Impact Index Per Article: 21.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
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Geyikoglu F, Cerig S, Ozdal M, Koc K, Algur OF, Yildiz GD, Gulmez O. Toxicological evaluation of submerged liquid culture from Phanerochaete chrysosporium mycelium on human blood cells: cytotoxicity, genotoxicity and oxidative damage. INTERNATIONAL JOURNAL OF SECONDARY METABOLITE 2017. [DOI: 10.21448/ijsm.373809] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022] Open
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