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Kewuyemi YO, Adebo OA. Complementary nutritional and health promoting constituents in germinated and probiotic fermented flours from cowpea, sorghum and orange fleshed sweet potato. Sci Rep 2024; 14:1987. [PMID: 38263382 PMCID: PMC10806186 DOI: 10.1038/s41598-024-52149-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2023] [Accepted: 01/15/2024] [Indexed: 01/25/2024] Open
Abstract
Germination and fermentation are age-long food processes that beneficially improve food composition. Biological modulation by germination and probiotic fermentation of cowpea, sorghum, and orange-fleshed sweet potato (OFSP) and subsequent effects on the physicochemical (pH and total titratable acidity), nutritional, antinutritional factors and health-promoting constituents/properties (insoluble dietary fibres, total flavonoid and phenolic contents (TFC and TPC) and antioxidant capacity) of the derived flours were investigated in this study. The quantification of targeted compounds (organic acids and phenolic compounds) on an ultra-high performance liquid chromatography (UHPLC) system was also done. The whole cowpea and sorghum were germinated at 35 °C for 48 h. On the other hand, the milled whole grains and beans and OFSP were fermented using probiotic mesophilic culture at 35 °C for 48 h. Among the resultant bioprocessed flours, fermented sorghum and sweet potato (FSF and FSP) showed mild acidity, increased TPC, and improved ferric ion-reducing antioxidant power. While FSF had better slowly digestible and resistant starches and the lowest oxalate content, FSP indicated better hemicellulose, lowest fat, highest luteolin, caffeic and vanillic acids. Germinated cowpea flour exhibited reduced tannin, better lactic acid, the highest crude fibre, cellulose, lignin, protein, fumaric, L-ascorbic, trans-ferulic and sinapic acids. The comparable and complementary variations suggest the considerable influence of the substrate types, followed by the specific processing-based hydrolysis and biochemical transitions. Thus, compositing the bioprocessed flours based on the unique constituent features for developing functional products from climate-smart edibles may partly be the driver to ameliorating linked risk factors of cardiometabolic diseases.
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Affiliation(s)
- Yusuf Olamide Kewuyemi
- Food Innovation Research Group, Department of Biotechnology and Food Technology, Faculty of Science, University of Johannesburg, Doornfontein, P.O. Box 17011, Johannesburg, 2028, Gauteng, South Africa
| | - Oluwafemi Ayodeji Adebo
- Food Innovation Research Group, Department of Biotechnology and Food Technology, Faculty of Science, University of Johannesburg, Doornfontein, P.O. Box 17011, Johannesburg, 2028, Gauteng, South Africa.
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Akarca G, Kilinç M, Denizkara AJ. Quality specification of ice creams produced with different homofermentative lactic acid bacteria. Food Sci Nutr 2024; 12:192-203. [PMID: 38268905 PMCID: PMC10804104 DOI: 10.1002/fsn3.3762] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2023] [Revised: 09/20/2023] [Accepted: 09/27/2023] [Indexed: 01/26/2024] Open
Abstract
This study investigated the changes in the physicochemical, microbiological, textural, and nutritional values of ice cream produced by various methods with the addition of different lactic acid bacteria. Adding lactic acid bacteria to the ice cream mix caused a decrease in firmness, consistency, cohesiveness, index of viscosity, pH, aw, first drop, complete melting, and overrun values (p < .05). These decreases were more pronounced in the samples to which lactic acid bacteria were added before mix maturation (p < .05). Firmness and consistency values varied between 15.11-16.26 (g) and 374.58-404.91 (g s), respectively, in the samples to which lactic acid bacteria were added before maturation. No significant effect of the addition of lactic acid bacteria to the ice cream mix on the L*, a*, and b* values of the bacteria before or after mix maturation was detected (p > .05). The L* values of the samples varied between 88.91 and 83.36, a* values between 0.76 and 1.32, and b* values between 6.57 and 8.38. An increase was detected in the amount of organic acid (excluding formic acid) in the samples produced with the addition of different lactic acid bacteria (p < .05). The number of fatty acids in the samples varied depending on the lactic acid addition and the production method; the rate of this change was generally higher in the samples with added lactic acid bacteria after mix maturation (p < .05). In particular, the amounts of short- and medium-chain fatty acids increased in the samples with lactic acid bacteria added after mix ripening, compared to the control sample.
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Affiliation(s)
- Gökhan Akarca
- Department of Food Engineering, Faculty of EngineeringAfyon Kocatepe UniversityAfyonkarahisarTurkey
| | - Mehmet Kilinç
- Department of Food Engineering, Faculty of EngineeringAfyon Kocatepe UniversityAfyonkarahisarTurkey
| | - Ayşe Janseli Denizkara
- Department of Food Engineering, Faculty of EngineeringAfyon Kocatepe UniversityAfyonkarahisarTurkey
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Castañeda-Rodríguez S, González-Torres M, Ribas-Aparicio RM, Del Prado-Audelo ML, Leyva-Gómez G, Gürer ES, Sharifi-Rad J. Recent advances in modified poly (lactic acid) as tissue engineering materials. J Biol Eng 2023; 17:21. [PMID: 36941601 PMCID: PMC10029204 DOI: 10.1186/s13036-023-00338-8] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2022] [Accepted: 03/07/2023] [Indexed: 03/23/2023] Open
Abstract
As an emerging science, tissue engineering and regenerative medicine focus on developing materials to replace, restore or improve organs or tissues and enhancing the cellular capacity to proliferate, migrate and differentiate into different cell types and specific tissues. Renewable resources have been used to develop new materials, resulting in attempts to produce various environmentally friendly biomaterials. Poly (lactic acid) (PLA) is a biopolymer known to be biodegradable and it is produced from the fermentation of carbohydrates. PLA can be combined with other polymers to produce new biomaterials with suitable physicochemical properties for tissue engineering applications. Here, the advances in modified PLA as tissue engineering materials are discussed in light of its drawbacks, such as biological inertness, low cell adhesion, and low degradation rate, and the efforts conducted to address these challenges toward the design of new enhanced alternative biomaterials.
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Affiliation(s)
- Samanta Castañeda-Rodríguez
- Conacyt & Laboratorio de Biotecnología, Instituto Nacional de Rehabilitación, Ciudad de Mexico, Mexico
- Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional (IPN), Ciudad de Mexico, Mexico
| | - Maykel González-Torres
- Conacyt & Laboratorio de Biotecnología, Instituto Nacional de Rehabilitación, Ciudad de Mexico, Mexico.
- Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional (IPN), Ciudad de Mexico, Mexico.
| | - Rosa María Ribas-Aparicio
- Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional (IPN), Ciudad de Mexico, Mexico
| | | | - Gerardo Leyva-Gómez
- Departamento de Farmacia, Facultad de Química, Universidad Nacional Autónoma de México, Ciudad de Mexico, Mexico
| | - Eda Sönmez Gürer
- Faculty of Pharmacy, Department of Pharmacognosy, Sivas Cumhuriyet University, Sivas, Turkey
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Din NAS, Lim SJ, Maskat MY, Mutalib SA, Zaini NAM. Lactic acid separation and recovery from fermentation broth by ion-exchange resin: A review. BIORESOUR BIOPROCESS 2021; 8:31. [PMID: 38650212 PMCID: PMC10991309 DOI: 10.1186/s40643-021-00384-4] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/02/2020] [Accepted: 04/13/2021] [Indexed: 12/24/2022] Open
Abstract
Lactic acid has become one of the most important chemical substances used in various sectors. Its global market demand has significantly increased in recent years, with a CAGR of 18.7% from 2019 to 2025. Fermentation has been considered the preferred method for producing high-purity lactic acid in the industry over chemical synthesis. However, the recovery and separation of lactic acid from microbial fermentation media are relatively complicated and expensive, especially in the process relating to second-generation (2G) lactic acid recovery. This article reviews the development and progress related to lactic acid separation and recovery from fermentation broth. Various aspects are discussed thoroughly, such as the mechanism of lactic acid production through fermentation, the crucial factors that influence the fermentation process, and the separation and recovery process of conventional and advanced lactic acid separation methods. This review's highlight is the recovery of lactic acid by adsorption technique using ion-exchange resins with a brief focus on the potential of in-site separation strategies alongside the important factors that influenced the lactic acid recovery process by ion exchange. Apart from that, other lactic acid separation techniques, such as chemical neutralization, liquid-liquid extraction, membrane separation, and distillation, are also thoroughly reviewed.
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Affiliation(s)
- Nur Akmal Solehah Din
- Department of Food Sciences, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, UKM, 43600, Bangi, Selangor, Malaysia
| | - Seng Joe Lim
- Department of Food Sciences, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, UKM, 43600, Bangi, Selangor, Malaysia
- Innovation Centre for Confectionery Technology (MANIS), Faculty of Science and Technology, Universiti Kebangsaan Malaysia, UKM, 43600, Bangi, Selangor, Malaysia
| | - Mohamad Yusof Maskat
- Department of Food Sciences, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, UKM, 43600, Bangi, Selangor, Malaysia
- Innovation Centre for Confectionery Technology (MANIS), Faculty of Science and Technology, Universiti Kebangsaan Malaysia, UKM, 43600, Bangi, Selangor, Malaysia
| | - Sahilah Abd Mutalib
- Department of Food Sciences, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, UKM, 43600, Bangi, Selangor, Malaysia
- Innovation Centre for Confectionery Technology (MANIS), Faculty of Science and Technology, Universiti Kebangsaan Malaysia, UKM, 43600, Bangi, Selangor, Malaysia
| | - Nurul Aqilah Mohd Zaini
- Department of Food Sciences, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, UKM, 43600, Bangi, Selangor, Malaysia.
- Innovation Centre for Confectionery Technology (MANIS), Faculty of Science and Technology, Universiti Kebangsaan Malaysia, UKM, 43600, Bangi, Selangor, Malaysia.
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Pleissner D, Dietz D, van Duuren JBJH, Wittmann C, Yang X, Lin CSK, Venus J. Biotechnological Production of Organic Acids from Renewable Resources. ADVANCES IN BIOCHEMICAL ENGINEERING/BIOTECHNOLOGY 2019; 166:373-410. [PMID: 28265703 DOI: 10.1007/10_2016_73] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Abstract
Biotechnological processes are promising alternatives to petrochemical routes for overcoming the challenges of resource depletion in the future in a sustainable way. The strategies of white biotechnology allow the utilization of inexpensive and renewable resources for the production of a broad range of bio-based compounds. Renewable resources, such as agricultural residues or residues from food production, are produced in large amounts have been shown to be promising carbon and/or nitrogen sources. This chapter focuses on the biotechnological production of lactic acid, acrylic acid, succinic acid, muconic acid, and lactobionic acid from renewable residues, these products being used as monomers for bio-based material and/or as food supplements. These five acids have high economic values and the potential to overcome the "valley of death" between laboratory/pilot scale and commercial/industrial scale. This chapter also provides an overview of the production strategies, including microbial strain development, used to convert renewable resources into value-added products.
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Affiliation(s)
- Daniel Pleissner
- Department of Bioengineering, Leibniz Institute for Agricultural Engineering and Bioeconomy Potsdam (ATB), Max-Eyth-Allee 100, 14469, Potsdam, Germany
| | - Donna Dietz
- Department of Bioengineering, Leibniz Institute for Agricultural Engineering and Bioeconomy Potsdam (ATB), Max-Eyth-Allee 100, 14469, Potsdam, Germany
| | | | - Christoph Wittmann
- Institute of Systems Biotechnology, Saarland University, Saarbrücken, Germany
| | - Xiaofeng Yang
- School of Energy and Environment, City University of Hong Kong, Tat Chee Avenue, Kowloon, Hong Kong
| | - Carol Sze Ki Lin
- School of Energy and Environment, City University of Hong Kong, Tat Chee Avenue, Kowloon, Hong Kong
| | - Joachim Venus
- Department of Bioengineering, Leibniz Institute for Agricultural Engineering and Bioeconomy Potsdam (ATB), Max-Eyth-Allee 100, 14469, Potsdam, Germany.
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Environmentally Friendly Production of D(-) Lactic Acid by Sporolactobacillus nakayamae: Investigation of Fermentation Parameters and Fed-Batch Strategies. Int J Microbiol 2017; 2017:4851612. [PMID: 29081803 PMCID: PMC5610840 DOI: 10.1155/2017/4851612] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/10/2017] [Accepted: 07/17/2017] [Indexed: 11/17/2022] Open
Abstract
The interest in the production of lactic acid has increased due to its wide range of applications. In the present study, the variables that affect fermentative D(−) lactic acid production were investigated: neutralizing agents, pH, temperature, inoculum percentage, agitation, and concentration of the medium components. An experimental design was applied to determine the optimal concentrations of the medium components and fermentation was studied using different feeding strategies. High production (122.41 g/L) and productivity (3.65 g/L·h) were efficiently achieved by Sporolactobacillus nakayamae in 54 h using a multipulse fed-batch technique with an initial medium containing 35 g/L of yeast extract (byproduct of alcohol production), 60 g/L of crystallized sugar, and 7.5 mL/L of salts. The fermentation process was conducted at 35°C and pH 6.0 controlled by NaOH with a 20% volume of inoculum and agitation at 125 rpm. The production of a high optically pure concentration of D(−) lactic acid combined with an environmentally friendly NaOH-based process demonstrates that S. nakayamae is a promising strain for D(−) lactic acid production.
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Laube H, Matysik FM, Schmidberger A, Mehlmann K, Toursel A, Boden J. CE-UV/VIS and CE-MS for monitoring organic impurities during the downstream processing of fermentative-produced lactic acid from second-generation renewable feedstocks. J Biol Eng 2016; 10:7. [PMID: 27200108 PMCID: PMC4872333 DOI: 10.1186/s13036-016-0027-2] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2015] [Accepted: 04/03/2016] [Indexed: 11/10/2022] Open
Abstract
BACKGROUND During the downstream process of bio-based bulk chemicals, organic impurities, mostly residues from the fermentation process, must be separated to obtain a pure and ready-to-market chemical. In this study, capillary electrophoresis was investigated for the non-targeting downstream process monitoring of organic impurities and simultaneous quantitative detection of lactic acid during the purification process of fermentatively produced lactic acid. The downstream process incorporated 11 separation units, ranging from filtration, adsorption and ion exchange to electrodialysis and distillation, and 15 different second-generation renewable feedstocks were processed into lactic acid. The identification of organic impurities was established through spiking and the utilization of an advanced capillary electrophoresis mass spectrometry system. RESULTS A total of 53 % of the organic impurities were efficiently removed via bipolar electrodialysis; however, one impurity, pyroglutamic acid, was recalcitrant to separation. It was demonstrated that the presence of pyroglutamic acid disrupts the polymerization of lactic acid into poly lactic acid. Pyroglutamic acid was present in all lactic acid solutions, independent of the type of renewable resource or the bacterium applied. Pyroglutamic acid, also known as 5-oxoproline, is a metabolite in the glutathione cycle, which is present in all living microorganisms. pyroglutamic acid is found in many proteins, and during intracellular protein metabolism, N-terminal glutamic acid and glutamine residues can spontaneously cyclize to become pyroglutamic acid. Hence, the concentration of pyroglutamic acid in the lactic acid solution can only be limited to a certain amount. CONCLUSIONS The present study proved the capillary electrophoresis system to be an important tool for downstream process monitoring. The high product concentration encountered in biological production processes did not hinder the capillary electrophoresis from separating and detecting organic impurities, even at minor concentrations. The coupling of the capillary electrophoresis with a mass spectrometry system allowed for the straightforward identification of the remaining critical impurity, pyroglutamic acid. Although 11 separation units were applied during the downstream process, the pyroglutamic acid concentration remained at 12,900 ppm, which was comparatively high. All organic impurities found were tracked by the capillary electrophoresis, allowing for further separation optimization.
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Affiliation(s)
- Hendrik Laube
- Department of Bioengineering, Leibniz-Institute for Agricultural Engineering (ATB), Max-Eyth-Allee 100, Potsdam, 14469 Germany
| | - Frank-Michael Matysik
- Institute of Analytical Chemistry, Chemo- and Biosensors, University of Regensburg, Regensburg, Germany
| | - Andreas Schmidberger
- Institute of Analytical Chemistry, Chemo- and Biosensors, University of Regensburg, Regensburg, Germany
| | - Kerstin Mehlmann
- Department of Bioengineering, Leibniz-Institute for Agricultural Engineering (ATB), Max-Eyth-Allee 100, Potsdam, 14469 Germany
| | - Andreas Toursel
- Department of Bioengineering, Leibniz-Institute for Agricultural Engineering (ATB), Max-Eyth-Allee 100, Potsdam, 14469 Germany
| | - Jana Boden
- ICA Boden-Haumann-Mainka, Engineering Society for Chemical Analysis, Langen, Hessen Germany
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