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Tong Y, Guo H, Abbas Z, Zhang J, Wang J, Cheng Q, Peng S, Yang T, Bai T, Zhou Y, Li J, Wei X, Si D, Zhang R. Optimizing postbiotic production through solid-state fermentation with Bacillus amyloliquefaciens J and Lactiplantibacillus plantarum SN4 enhances antibacterial, antioxidant, and anti-inflammatory activities. Front Microbiol 2023; 14:1229952. [PMID: 37744928 PMCID: PMC10512978 DOI: 10.3389/fmicb.2023.1229952] [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: 05/27/2023] [Accepted: 08/16/2023] [Indexed: 09/26/2023] Open
Abstract
Background Postbiotics are an emerging research interest in recent years and are fairly advanced compared to prebiotics and probiotics. The composition and function of postbiotics are closely related to fermentation conditions. Methods In this study, we developed a solid-state fermentation preparation method for postbiotics with antimicrobial, antioxidant, and anti-inflammatory activities. The antibacterial activity was improved 3.62 times compared to initial fermentation conditions by using optimization techniques such as single factor experiments, Plackett-Burman design (PBD), steepest ascent method (SAM), and central composite design (CCD) methods. The optimized conditions were carried out with an initial water content of 50% for 8 days at 37°C and fermentation strains of Bacillus amyloliquefaciens J and Lactiplantibacillus plantarum SN4 at a ratio of 1:1 with a total inoculum size of 8%. The optimized SSF medium content ratios of peptide powder, wheat bran, corn flour, and soybean meal were 4, 37.4, 30, and 28.6%, respectively. Results Under these optimized conditions, postbiotics with a concentration of 25 mg/mL showed significant broad-spectrum antibacterial capabilities against Escherichia coli, Salmonella, and Staphylococcus aureus and strong antioxidant activity against ABTS, DPPH, and OH radicals. Moreover, the optimized postbiotics exhibited good anti-inflammatory ability for reducing nitric oxide (NO) secretion in RAW 264.7 macrophage cells in response to LPS-induced inflammation. Furthermore, the postbiotics significantly improved intestinal epithelial wound healing capabilities after mechanical injury, such as cell scratches in IPEC-J2 cells (p < 0.05). Conclusion In brief, we developed postbiotics through optimized solid-state fermentation with potential benefits for gut health. Therefore, our findings suggested that the novel postbiotics could be used as potential functional food products for improving body health.
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Affiliation(s)
- Yucui Tong
- Laboratory of Feed Biotechnology, State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing, China
| | - He'nan Guo
- School of Medicine, Tsinghua University, Beijing, China
| | - Zaheer Abbas
- Laboratory of Feed Biotechnology, State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing, China
| | - Jing Zhang
- Laboratory of Feed Biotechnology, State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing, China
| | - Junyong Wang
- Laboratory of Feed Biotechnology, State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing, China
| | - Qiang Cheng
- Laboratory of Feed Biotechnology, State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing, China
| | - Shuyue Peng
- Laboratory of Feed Biotechnology, State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing, China
| | - Tiantian Yang
- Laboratory of Feed Biotechnology, State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing, China
| | - Ting Bai
- Laboratory of Feed Biotechnology, State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing, China
| | - Yichen Zhou
- Laboratory of Feed Biotechnology, State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing, China
| | - Jinzhuan Li
- Laboratory of Feed Biotechnology, State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing, China
| | - Xubiao Wei
- School of Pharmaceutical Sciences, Tsinghua University, Beijing, China
| | - Dayong Si
- Laboratory of Feed Biotechnology, State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing, China
| | - Rijun Zhang
- Laboratory of Feed Biotechnology, State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing, China
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Chen S, Zhao D, Luan C, Zheng J, Liu W, Feng Z, Luo R, Han X, Wang D. Ferulic Acid Induces Autophagy and Apoptosis in Colon Cancer CT26 Cells via the MAPK Pathway. Molecules 2023; 28:6014. [PMID: 37630266 PMCID: PMC10458248 DOI: 10.3390/molecules28166014] [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: 06/29/2023] [Revised: 07/31/2023] [Accepted: 08/08/2023] [Indexed: 08/27/2023] Open
Abstract
Ferulic acid (FA) is a bioactive compound found in traditional Chinese herbal medicine; for example, it is present in Xinjiang Ferula, but also in strong-flavor Chinese baijiu. FA has been shown to play a crucial role in treating oxidative stress, skin whitening, and eye diseases. In this study, the potential role of FA as a means of inducing apoptosis and inhibiting colon cancer induced by the transplantation of CT26 cells was investigated. The results show that FA adjuvant treatment caused an upregulation in the expression of genes related to autophagy while simultaneously suppressing the expression of inflammatory response elements and improving the bodyweight, glutamic pyruvic transaminase (ALT), and glutamic oxaloacetic transaminase (AST) in vivo. Furthermore, FA inhibited the proliferation of CT26 cells and induced apoptosis, specifically by activating the phosphorylation of ERK and JNK to enhance the essential proteins BCL-2 and BAX in the apoptosis pathway. These results suggest that FA could be a promising auxiliary therapeutic agent for the treatment of colon cancer. Further research is needed to better understand the mechanisms underlying the beneficial effects of FA and its synergistic effects with other compounds.
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Affiliation(s)
- Shanbin Chen
- China National Research Institute of Food and Fermentation Industries, Beijing 100015, China; (S.C.)
- International Joint Research Center of Quality and Safety of Alcoholic Beverages, Beijing,100015, China
| | - Dong Zhao
- Yibin Wuliangye Co., Ltd., Yibin 644000, China
| | - Chunguang Luan
- China National Research Institute of Food and Fermentation Industries, Beijing 100015, China; (S.C.)
- International Joint Research Center of Quality and Safety of Alcoholic Beverages, Beijing,100015, China
| | - Jia Zheng
- Yibin Wuliangye Co., Ltd., Yibin 644000, China
| | - Wei Liu
- China National Research Institute of Food and Fermentation Industries, Beijing 100015, China; (S.C.)
- International Joint Research Center of Quality and Safety of Alcoholic Beverages, Beijing,100015, China
| | - Zheng Feng
- Yibin Wuliangye Co., Ltd., Yibin 644000, China
| | - Ruiqi Luo
- China National Research Institute of Food and Fermentation Industries, Beijing 100015, China; (S.C.)
- International Joint Research Center of Quality and Safety of Alcoholic Beverages, Beijing,100015, China
| | - Xinglin Han
- China National Research Institute of Food and Fermentation Industries, Beijing 100015, China; (S.C.)
- International Joint Research Center of Quality and Safety of Alcoholic Beverages, Beijing,100015, China
| | - Deliang Wang
- China National Research Institute of Food and Fermentation Industries, Beijing 100015, China; (S.C.)
- International Joint Research Center of Quality and Safety of Alcoholic Beverages, Beijing,100015, China
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3
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Mostafa HS, Hashem MM. Lactic acid bacteria as a tool for biovanillin production: A review. Biotechnol Bioeng 2023; 120:903-916. [PMID: 36601666 DOI: 10.1002/bit.28328] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2022] [Revised: 11/24/2022] [Accepted: 01/02/2023] [Indexed: 01/06/2023]
Abstract
Vanilla is the most commonly used natural flavoring agent in industries like food, flavoring, medicine, and fragrance. Vanillin can be obtained naturally, chemically, or through a biotechnological process. However, the yield from vanilla pods is low and does not meet market demand, and the use of vanillin produced by chemical synthesis is restricted in the food and pharmaceutical industries. As a result, the biotechnological process is the most efficient and cost-effective method for producing vanillin with consumer-demanding properties while also supporting industrial applications. Toxin-free biovanillin production, based on renewable sources such as industrial wastes or by-products, is a promising approach. In addition, only natural-labeled vanillin is approved for use in the food industry. Accordingly, this review focuses on biovanillin production from lactic acid bacteria (LAB), which is generally recognized as safe (GRAS), and the cost-cutting efforts that are utilized to improve the efficiency of biotransformation of inexpensive and readily available sources. LABs can utilize agro-wastes rich in ferulic acid to produce ferulic acid, which is then employed in vanillin production via fermentation, and various efforts have been applied to enhance the vanillin titer. However, different designs, such as response surface methods, using immobilized cells or pure enzymes for the spontaneous release of vanillin, are strongly advised.
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Affiliation(s)
- Heba S Mostafa
- Food Science Department, Faculty of Agriculture, Cairo University, Giza, Egypt
| | - Marwa M Hashem
- Botany and Microbiology Department, Faculty of Science, Assiut University, Assiut, Egypt
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4
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Nemes SA, Călinoiu LF, Dulf FV, Fărcas AC, Vodnar DC. Integrated Technology for Cereal Bran Valorization: Perspectives for a Sustainable Industrial Approach. Antioxidants (Basel) 2022; 11:antiox11112159. [PMID: 36358531 PMCID: PMC9686942 DOI: 10.3390/antiox11112159] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2022] [Revised: 10/26/2022] [Accepted: 10/29/2022] [Indexed: 11/06/2022] Open
Abstract
Current research focuses on improving the bioaccessibility of functional components bound to cereal bran cell walls. The main bioactive components in cereal bran that have major biological activities include phenolic acids, biopeptides, dietary fiber, and novel carbohydrates. Because of the bound form in which these bioactive compounds exist in the bran matrix, their bioaccessibility is limited. This paper aims to comprehensively analyze the functionality of an integrated technology comprising pretreatment techniques applied to bran substrate followed by fermentation bioprocesses to improve the bioaccessibility and bioavailability of the functional components. The integrated technology of specific physical, chemical, and biological pretreatments coupled with fermentation strategies applied to cereal bran previously-pretreated substrate provide a theoretical basis for the high-value utilization of cereal bran and the development of related functional foods and drugs.
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Affiliation(s)
- Silvia Amalia Nemes
- Institute of Life Sciences, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Manastur 3-5, 400372 Cluj-Napoca, Romania
| | - Lavinia Florina Călinoiu
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Manastur 3-5, 400372 Cluj-Napoca, Romania
| | - Francisc Vasile Dulf
- Faculty of Agriculture, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Manastur 3-5, 400372 Cluj-Napoca, Romania
| | - Anca Corina Fărcas
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Manastur 3-5, 400372 Cluj-Napoca, Romania
| | - Dan Cristian Vodnar
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Manastur 3-5, 400372 Cluj-Napoca, Romania
- Correspondence:
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Recent Developments in Fermented Cereals on Nutritional Constituents and Potential Health Benefits. Foods 2022; 11:foods11152243. [PMID: 35954011 PMCID: PMC9368413 DOI: 10.3390/foods11152243] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2022] [Revised: 07/20/2022] [Accepted: 07/25/2022] [Indexed: 12/16/2022] Open
Abstract
Fermentation is one of the most economical and safe methods to improve the nutritional value, sensory quality and functional characteristics of raw materials, and it is also an important method for cereal processing. This paper reviews the effects of microbial fermentation on cereals, focusing on their nutritional value and health benefits, including the effects of fermentation on the protein, starch, phenolic compounds contents, and other nutrient components of cereals. The bioactive compounds produced by fermented cereals have positive effects on health regulation. Finally, the future market development of fermented cereal products is summarized and prospected.
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6
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Biomedical applications of L-alanine produced by Pediococcus acidilactici BD16 (alaD +). Appl Microbiol Biotechnol 2022; 106:1435-1446. [PMID: 35089399 DOI: 10.1007/s00253-022-11766-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2021] [Revised: 12/01/2021] [Accepted: 01/06/2022] [Indexed: 11/02/2022]
Abstract
L-alanine possesses extensive physiological functionality and tremendous pharmacological significance, therefore could be considered as potential ingredient for food, pharmaceutical, and personal care products. However, therapeutic properties of L-alanine still need to be addressed in detail to further strengthen its utilization as a viable ingredient for developing natural therapeutics with minimum side effects. Thus, the present study was aimed to explore the anticipated therapeutic potential of L-alanine, produced microbially using a lactic acid bacterial strain Pediococcus acidilactici BD16 (alaD+) expressing L-alanine dehydrogenase enzyme. The anticipated therapeutic potential of L-alanine was assessed in terms of anti-proliferative, anti-bacterial, and anti-urolithiatic properties. Anti-bacterial assays revealed that L-alanine successfully inhibited growth and in vitro proliferation of important human pathogens including Enterococcus faecalis, Escherichia coli, Klebsiella pneumonia, Staphylococcus aureus, Streptococcus mutans, and Vibrio cholerae in a concentration-dependent manner. Current investigation has also revealed its significant anti-proliferative potential against human lung adenocarcinoma (A549; IC50 7.32 μM) and mammary gland adenocarcinoma (MCF-7; IC50 8.81 μM) cells. The anti-urolithiatic potential of L-alanine was augmented over three different phases, viz., nucleation inhibition, aggregation inhibition, and oxalate depletion. Further, an in vitro cell culture-based kidney stone dissolution model using HEK293-T cells was also established to further strengthen its anti-urolithiatic potential. This is probably the first in vitro cell culture-based model which experimentally validates the immense therapeutic efficacy of L-alanine in treating urolithiasis disease. KEY POINTS: • Assessment of therapeutic potential of L-alanine produced by LAB. • L-alanine exhibited significant anti-proliferative and anti-bacterial activities. • L-alanine as potential anti-urolithiatic agent.
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7
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Production of phenolic flavoring compounds from sugarcane bagasse by Lactobacillus acidophilus MTCC 10307. Arch Microbiol 2021; 204:23. [DOI: 10.1007/s00203-021-02655-2] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/16/2021] [Revised: 10/08/2021] [Accepted: 10/11/2021] [Indexed: 01/10/2023]
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8
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Production of Functional Buttermilk and Soymilk Using Pediococcus acidilactici BD16 ( alaD+). Molecules 2021; 26:molecules26154671. [PMID: 34361824 PMCID: PMC8347781 DOI: 10.3390/molecules26154671] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2021] [Revised: 07/29/2021] [Accepted: 07/30/2021] [Indexed: 11/17/2022] Open
Abstract
Functional foods or drinks prepared using lactic acid bacteria (LAB) have recently gained considerable attention because they can offer additional nutritional and health benefits. The present study aimed to develop functional drinks by the fermentation of buttermilk and soymilk preparations using the Pediococcus acidilactici BD16 (alaD+) strain expressing the L-alanine dehydrogenase enzyme. LAB fermentation was carried out for 24 h and its impact on the physicochemical and quality attributes of the fermented drinks was evaluated. Levels of total antioxidants, phenolics, flavonoids, and especially L-alanine enhanced significantly after LAB fermentation. Further, GC-MS-based metabolomic fingerprinting was performed to identify the presence of bioactive metabolites such as 1,2-benzenedicarboxylic acid, 1-dodecene, 2-aminononadecane, 3-octadecene, 4-octen-3-one, acetic acid, azanonane, benzaldehyde, benzoic acid, chloroacetic acid, colchicine, heptadecanenitrile, hexadecanal, quercetin, and triacontane, which could be accountable for the improvement of organoleptic attributes and health benefits of the drinks. Meanwhile, the levels of certain undesirable metabolites such as 1-pentadecene, 2-bromopropionic acid, 8-heptadecene, formic acid, and propionic acid, which impart bitterness, rancidity, and unpleasant odor to the fermented drinks, were reduced considerably after LAB fermentation. This study is probably the first of its kind that highlights the application of P. acidilactici BD16 (alaD+) as a starter culture candidate for the production of functional buttermilk and soymilk.
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9
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Paul V, Rai DC, T.S RL, Srivastava SK, Tripathi AD. A comprehensive review on vanillin: its microbial synthesis, isolation and recovery. FOOD BIOTECHNOL 2021. [DOI: 10.1080/08905436.2020.1869039] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Affiliation(s)
- Veena Paul
- Department of Dairy Science and Food Technology, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi, India
| | - Dinesh Chandra Rai
- Department of Dairy Science and Food Technology, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi, India
| | - Ramyaa Lakshmi T.S
- Department of Zoology and Microbiology, Thiagarajar College, Madurai, India
| | | | - Abhishek Dutt Tripathi
- Department of Dairy Science and Food Technology, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi, India
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10
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Bettio G, Zardo LC, Rosa CA, Záchia Ayub MA. Bioconversion of ferulic acid into aroma compounds by newly isolated yeast strains of the Latin American biodiversity. Biotechnol Prog 2020; 37:e3067. [PMID: 33405391 DOI: 10.1002/btpr.3067] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2020] [Revised: 08/11/2020] [Accepted: 08/13/2020] [Indexed: 12/13/2022]
Abstract
Nine yeast strains isolated from Latin American biodiversity were screened for ferulic acid (FA) consumption and conversion into aroma compounds such as vanillin, vanillic acid (VA), and 4-vinylguaiacol (VG). Selected strains (Rhodotorula mucilaginosa UFMG-CM-Y3647, UFMG-CM-Y2190, UFMG-CM-Y665) were evaluated in flask experiments to investigate the influence of the pH media on bioconversion and a two-step process was conducted to maximize the metabolites production. The effect of pH was found to be significantly important for FA bioconversion, as acidic conditions (pH < 6.0) improved VA accumulation, with highest production of 1.14 ± 0.02 and 1.25 ± 0.03 g/L shown by UFMG-CM-Y3647 and UFMG-CM-Y2190, respectively. The two-step process favored 4-VG production for most strains, being UFMG-CM-Y2190 the best producer, its cultures reaching 1.63 ± 0.09 g/L after 55 hr, showing a productivity of 29.59 ± 1.55 mg/(L·hr), as glucose affected the metabolites pool and redirected yeast metabolism. R mucilaginosa UFMG-CM-Y3647 was selected for scaled-up cultivations in a 2-L bioreactor, where pH-controlled pH 5.5 and aeration of 2.5 vvm was found to be the best condition to improve VA productivity, attaining final concentrations of 1.20 ± 0.02 g/L-1 (78% molar yield) and a productivity of 40.82 ± 0.57 mg/(L·hr).
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Affiliation(s)
- Giulia Bettio
- Biotechnology, Bioprocess, and Biocatalysis Group, Food Science and Technology Institute, Federal University of Rio Grande do Sul, Porto Alegre, Rio Grande do Sul, Brazil
| | - Luíza Caroline Zardo
- Biotechnology, Bioprocess, and Biocatalysis Group, Food Science and Technology Institute, Federal University of Rio Grande do Sul, Porto Alegre, Rio Grande do Sul, Brazil
| | - Carlos Augusto Rosa
- Department of Microbiology, ICB, C.P. 486, State University of Minas Gerais, Belo Horizonte, Minas Gerais, Brazil
| | - Marco Antônio Záchia Ayub
- Biotechnology, Bioprocess, and Biocatalysis Group, Food Science and Technology Institute, Federal University of Rio Grande do Sul, Porto Alegre, Rio Grande do Sul, Brazil
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Khosravi A, Razavi SH. The role of bioconversion processes to enhance bioaccessibility of polyphenols in rice. FOOD BIOSCI 2020. [DOI: 10.1016/j.fbio.2020.100605] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
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12
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Application of Michaelis–Menten in the kinetics of oil palm frond enzymatic hydrolysis for ferulic acid production. SN APPLIED SCIENCES 2020. [DOI: 10.1007/s42452-020-2062-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022] Open
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13
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Bartkiene E, Mozuriene E, Lele V, Zokaityte E, Gruzauskas R, Jakobsone I, Juodeikiene G, Ruibys R, Bartkevics V. Changes of bioactive compounds in barley industry by-products during submerged and solid state fermentation with antimicrobial Pediococcus acidilactici strain LUHS29. Food Sci Nutr 2020; 8:340-350. [PMID: 31993160 PMCID: PMC6977520 DOI: 10.1002/fsn3.1311] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2019] [Revised: 10/18/2019] [Accepted: 10/22/2019] [Indexed: 01/02/2023] Open
Abstract
In this study, changes of bioactive compounds (crude protein (CP), crude fat (CF), dietary fiber (DF), fatty acids (FAs), free amino acids (FAAs), phenolic compounds (PCs), biogenic amines (BAs), lignans, and alkylresorcinols) in barley industry by-products (BB) during submerged and solid state fermentation (SSF) with Pediococcus acidilactici were analyzed. It was established that both fermentation conditions reduce the CP and CF content in BB (by 25.8% and 35.9%, respectively) and increase DF content (on average by 25.0%). Fermentation increases the oleic, arachidic, eicosadienoic, behenic, and lignoceric FA in BB samples. The highest total BA content was found in untreated samples (290.6 mg/kg). Solid state fermentation increased the content of the alkylresorcinol C19:0. Finally, collecting data about the changes of these compounds during technological processes is very important, because according to the specific compounds formed during fermentation, further recommendations for by-product valorization and uses in food, pharmaceutical, or feed industries can be suggested.
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Affiliation(s)
| | | | - Vita Lele
- Lithuanian University of Health SciencesKaunasLithuania
| | | | | | - Ida Jakobsone
- Centre of Food ChemistryUniversity of LatviaRigaLatvia
- Institute of Food SafetyAnimal Health and EnvironmentRigaLatvia
| | | | - Romas Ruibys
- Institute of Agricultural and Food SciencesAgriculture AcademyVytautas Magnus UniversityKaunasLithuania
| | - Vadims Bartkevics
- Centre of Food ChemistryUniversity of LatviaRigaLatvia
- Institute of Food SafetyAnimal Health and EnvironmentRigaLatvia
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Recovery of Nutraceuticals from Agri-Food Industry Waste by Lactic Acid Fermentation. BIOSYNTHETIC TECHNOLOGY AND ENVIRONMENTAL CHALLENGES 2018. [DOI: 10.1007/978-981-10-7434-9_11] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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15
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Linke D, Riemer SJ, Schimanski S, Nieter A, Krings U, Berger RG. Cold generation of smoke flavour by the first phenolic acid decarboxylase from a filamentous ascomycete – Isaria farinosa. Fungal Biol 2017; 121:763-774. [DOI: 10.1016/j.funbio.2017.05.006] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2017] [Revised: 04/20/2017] [Accepted: 05/23/2017] [Indexed: 12/01/2022]
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16
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Glaser R, Venus J. Model-based characterisation of growth performance and l -lactic acid production with high optical purity by thermophilic Bacillus coagulans in a lignin-supplemented mixed substrate medium. N Biotechnol 2017; 37:180-193. [DOI: 10.1016/j.nbt.2016.12.006] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2015] [Revised: 11/07/2016] [Accepted: 12/26/2016] [Indexed: 10/20/2022]
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17
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Chakraborty D, Kaur B, Obulisamy K, Selvam A, Wong JWC. Agrowaste to vanillin conversion by a natural Pediococcus acidilactici strain BD16. ENVIRONMENTAL TECHNOLOGY 2017; 38:1823-1834. [PMID: 27734757 DOI: 10.1080/09593330.2016.1237556] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/15/2016] [Accepted: 09/11/2016] [Indexed: 06/06/2023]
Abstract
Owing to its flavoring, antimicrobial, antioxidant and anticarcinogenic nature, vanillin is widely used in foods, beverages, perfumes and pharmaceutical products. Ferulic acid (FA) is an important precursor of vanillin which is abundant in cereals like maize, rice and wheat and sugar beet. A major drawback of microbial vanillin production from FA is the degradation and biotransformation of toxic vanillin to other phenolic derivatives. The present study is undertaken to explore microbial vanillin production from FA precursor rice bran by employing vanillin-resistant Pediococcus acidilactici BD16, a natural lactic acid bacteria isolate. Extracellular, intracellular and cellular vanillin dehydrogenase activity was found least, which was minimized vanillin degradation, and the strain resists more than 5 g L-1 vanillin in the medium. A metabolomics approach was followed for the detection of FA, vanillin and other metabolites generated during fermentation of rice bran medium. A metabolic pathway was also predicted for vanillin biosynthesis. Approximately 1.06 g L-1 of crude vanillin was recovered from rice-bran-containing medium and this further offers scope for the industrial utilization of the organism and its genetic manipulation to enhance production of biovanillin.
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Affiliation(s)
- Debkumar Chakraborty
- a Sino-Forest Applied Research Centre for Pearl River Delta Environment , Hong Kong Baptist University , Kowloon Tong , Hong Kong SAR , People's Republic of China
- b Department of Biology , Hong Kong Baptist University , Kowloon Tong , Hong Kong SAR , People's Republic of China
| | - Baljinder Kaur
- c Department of Biotechnology , Punjabi University , Patiala , India
| | - Karthikeyan Obulisamy
- a Sino-Forest Applied Research Centre for Pearl River Delta Environment , Hong Kong Baptist University , Kowloon Tong , Hong Kong SAR , People's Republic of China
- b Department of Biology , Hong Kong Baptist University , Kowloon Tong , Hong Kong SAR , People's Republic of China
| | - Ammaiyappan Selvam
- a Sino-Forest Applied Research Centre for Pearl River Delta Environment , Hong Kong Baptist University , Kowloon Tong , Hong Kong SAR , People's Republic of China
- b Department of Biology , Hong Kong Baptist University , Kowloon Tong , Hong Kong SAR , People's Republic of China
| | - Jonathan W C Wong
- a Sino-Forest Applied Research Centre for Pearl River Delta Environment , Hong Kong Baptist University , Kowloon Tong , Hong Kong SAR , People's Republic of China
- b Department of Biology , Hong Kong Baptist University , Kowloon Tong , Hong Kong SAR , People's Republic of China
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Chakraborty D, Selvam A, Kaur B, Wong JWC, Karthikeyan OP. Application of recombinant Pediococcus acidilactici BD16 (fcs +/ech +) for bioconversion of agrowaste to vanillin. Appl Microbiol Biotechnol 2017; 101:5615-5626. [DOI: 10.1007/s00253-017-8283-8] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/05/2017] [Revised: 03/29/2017] [Accepted: 03/31/2017] [Indexed: 10/19/2022]
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19
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A brief dataset on the model-based evaluation of the growth performance of Bacillus coagulans and l-lactic acid production in a lignin-supplemented medium. Data Brief 2017; 11:236-244. [PMID: 28243619 PMCID: PMC5320064 DOI: 10.1016/j.dib.2017.02.010] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2016] [Revised: 01/20/2017] [Accepted: 02/06/2017] [Indexed: 11/22/2022] Open
Abstract
The data presented in this article are related to the research article entitled "Model-based characterization of growth performance and l-lactic acid production with high optical purity by thermophilic Bacillus coagulans in a lignin-supplemented mixed substrate medium (R. Glaser and J. Venus, 2016) [1]". This data survey provides the information on characterization of three Bacillus coagulans strains. Information on cofermentation of lignocellulose-related sugars in lignin-containing media is given. Basic characterization data are supported by optical-density high-throughput screening and parameter adjustment to logistic growth models. Lab scale fermentation procedures are examined by model adjustment of a Monod kinetics-based growth model. Lignin consumption is analyzed using the data on decolorization of a lignin-supplemented minimal medium.
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Varzakas T, Zakynthinos G, Verpoort F. Plant Food Residues as a Source of Nutraceuticals and Functional Foods. Foods 2016; 5:E88. [PMID: 28231183 PMCID: PMC5302437 DOI: 10.3390/foods5040088] [Citation(s) in RCA: 78] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2016] [Revised: 11/30/2016] [Accepted: 12/02/2016] [Indexed: 11/17/2022] Open
Abstract
This chapter describes the use of different plant and vegetable food residues as nutraceuticals and functional foods. Different nutraceuticals are mentioned and explained. Their uses are well addressed along with their disease management and their action as nutraceutical delivery vehicles.
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Affiliation(s)
- Theodoros Varzakas
- TEI Peloponnese, Department of Food Technology, Kalamata 24100, Greece.
- Department of Bioscience Bioengineering, Global Campus Songdo, Ghent University, 119 Songdomunhwa-Ro, Yeonsu-Gu, Incheon 406-840, Korea.
| | | | - Francis Verpoort
- Department of Bioscience Bioengineering, Global Campus Songdo, Ghent University, 119 Songdomunhwa-Ro, Yeonsu-Gu, Incheon 406-840, Korea.
- Laboratory of Organometallics, Catalysis and Ordered Materials, State Key Laboratory of Advanced Technology for Materials Synthesis and Processing, Wuhan University of Technology, Wuhan 430070, China.
- National Research Tomsk Polytechnic University, Lenin Avenue 30, Tomsk 634050, Russia.
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21
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Chakraborty D, Gupta G, Kaur B. Metabolic engineering of E. coli top 10 for production of vanillin through FA catabolic pathway and bioprocess optimization using RSM. Protein Expr Purif 2016; 128:123-33. [PMID: 27591788 DOI: 10.1016/j.pep.2016.08.015] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2016] [Revised: 08/09/2016] [Accepted: 08/23/2016] [Indexed: 11/30/2022]
Abstract
Metabolic engineering and construction of recombinant Escherichia coli strains carrying feruloyl-CoA synthetase and enoyl-CoA hydratase genes for the bioconversion of ferulic acid to vanillin offers an alternative way to produce vanillin. Isolation and designing of fcs and ech genes was carried out using computer assisted protocol and the designed vanillin biosynthetic gene cassette was cloned in pCCIBAC expression vector for introduction in E. coli top 10. Recombinant strain was implemented for the statistical optimization of process parameters influencing F A to vanillin biotransformation. CCD matrix constituted of process variables like FA concentration, time, temperature and biomass with intracellular, extracellular and total vanillin productions as responses. Production was scaled up and 68 mg/L of vanillin was recovered from 10 mg/L of FA using cell extracts from 1 mg biomass within 30 min. Kinetic activity of enzymes were characterized. From LCMS-ESI analysis a metabolic pathway of FA degradation and vanillin production was predicted.
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Affiliation(s)
| | - Gaganjot Gupta
- Department of Biotechnology, Punjabi University, Patiala, India
| | - Baljinder Kaur
- Department of Biotechnology, Punjabi University, Patiala, India.
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22
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Antioxidant phenolics and their microbial production by submerged and solid state fermentation process: A review. Trends Food Sci Technol 2016. [DOI: 10.1016/j.tifs.2016.04.007] [Citation(s) in RCA: 157] [Impact Index Per Article: 19.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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23
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Kaur B, Chakraborty D, Kumar B. Metabolic engineering of Pediococcus acidilactici BD16 for production of vanillin through ferulic acid catabolic pathway and process optimization using response surface methodology. Appl Microbiol Biotechnol 2014; 98:8539-51. [PMID: 25077778 DOI: 10.1007/s00253-014-5950-x] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/01/2014] [Revised: 07/09/2014] [Accepted: 07/10/2014] [Indexed: 11/30/2022]
Abstract
Occurrence of feruloyl-CoA synthetase (fcs) and enoyl-CoA hydratase (ech) genes responsible for the bioconversion of ferulic acid to vanillin have been reported and characterized from Amycolatopsis sp., Streptomyces sp., and Pseudomonas sp. Attempts have been made to express these genes in Escherichia coli DH5α, E. coli JM109, and Pseudomonas fluorescens. However, none of the lactic acid bacteria strain having GRAS status was previously proposed for heterologous expression of fcs and ech genes for production of vanillin through biotechnological process. Present study reports heterologous expression of vanillin synthetic gene cassette bearing fcs and ech genes in a dairy isolate Pediococcus acidilactici BD16. After metabolic engineering, statistical optimization of process parameters that influence ferulic acid to vanillin biotransformation in the recombinant strain was carried out using central composite design of response surface methodology. After scale-up of the process, 3.14 mM vanillin was recovered from 1.08 mM ferulic acid per milligram of recombinant cell biomass within 20 min of biotransformation. From LCMS-ESI spectral analysis, a metabolic pathway of phenolic biotransformations was predicted in the recombinant P. acidilactici BD16 (fcs (+)/ech (+)).
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Affiliation(s)
- Baljinder Kaur
- Department of Biotechnology, Punjabi University, Patiala, India,
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24
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Manini F, Brasca M, Plumed-Ferrer C, Morandi S, Erba D, Casiraghi MC. Study of the Chemical Changes and Evolution of Microbiota During Sourdoughlike Fermentation of Wheat Bran. Cereal Chem 2014. [DOI: 10.1094/cchem-09-13-0190-cesi] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Federica Manini
- DeFENS – Department of Food Environmental and Nutritional Sciences, University of Milan, Milan, Italy
| | - Milena Brasca
- Institute of Sciences of Food Production, Italian National Research Council, Milan, Italy
| | - Carme Plumed-Ferrer
- Institute of Public Health and Clinical Nutrition, University of Eastern Finland, Kuopio, Finland
| | - Stefano Morandi
- Institute of Sciences of Food Production, Italian National Research Council, Milan, Italy
| | - Daniela Erba
- DeFENS – Department of Food Environmental and Nutritional Sciences, University of Milan, Milan, Italy
| | - Maria Cristina Casiraghi
- DeFENS – Department of Food Environmental and Nutritional Sciences, University of Milan, Milan, Italy
- Corresponding author. Phone: +39 0250316647. Fax: +39 0250316631. E-mail:
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Phenolic biotransformations during conversion of ferulic acid to vanillin by lactic acid bacteria. BIOMED RESEARCH INTERNATIONAL 2013; 2013:590359. [PMID: 24066293 PMCID: PMC3771242 DOI: 10.1155/2013/590359] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 04/22/2013] [Revised: 07/22/2013] [Accepted: 07/28/2013] [Indexed: 12/03/2022]
Abstract
Vanillin is widely used as food additive and as a masking agent in various pharmaceutical formulations. Ferulic acid is an important precursor of vanillin that is available in abundance in cell walls of cereals like wheat, corn, and rice. Phenolic biotransformations can occur during growth of lactic acid bacteria (LAB), and their production can be made feasible using specialized LAB strains that have been reported to produce ferulic acid esterases. The present study aimed at screening a panel of LAB isolates for their ability to release phenolics from agrowaste materials like rice bran and their biotransformation to industrially important compounds such as ferulic acid, 4-ethyl phenol, vanillic acid, vanillin, and vanillyl alcohol. Bacterial isolates were evaluated using ferulic acid esterase, ferulic acid decarboxylase, and vanillin dehydrogenase assays. This work highlights the importance of lactic acid bacteria in phenolic biotransformations for the development of food grade flavours and additives.
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