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Jin YY, Ritthibut N, Lim ST, Oh SJ. Antioxidant and in vitro cosmeceutical activities of chestnut inner shell fermented by Monascus kaoliang. Food Sci Biotechnol 2023; 32:813-822. [PMID: 37041812 PMCID: PMC10082885 DOI: 10.1007/s10068-022-01225-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2022] [Revised: 10/31/2022] [Accepted: 12/08/2022] [Indexed: 12/29/2022] Open
Abstract
Chestnut inner shell (CIS) was fermented at 30 °C for 12 day using Monascus kaoliang, either in solid or submerged state, and alcohol extracts (70% ethanol) of the fermented CIS were examined for their antioxidant (total phenol content and diphenylpicrylhydrazyl radical scavenging activity) and in vitro cosmeceutical activities (tyrosinase and elastase inhibitory activities). Both activities were significantly increased by the M. kaoliang-fermentation, more apparently by submerged fermentation (SMF) than by solid-state fermentation (SSF). The cosmeceutical activity reached its maximum value on the 3rd day of fermentation. The residual amounts of phenolic acids and catechins in the CIS extracts were increased by the fermentation, up to 395.0 and 344.3 µg/g, respectively. More phenolic acids were produced by SMF than SSF, whereas more catechins were produced by SSF than SMF. Therefore, SMF using M. kaoliang was an efficient process for the utilization of CIS as a source of cosmeceuticals.
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Affiliation(s)
- Ying-yu Jin
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul, 02841 South Korea
- Institute of Biomedical Science & Food Safety, Korea University, Seoul, 02841 South Korea
| | - Nuntinee Ritthibut
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul, 02841 South Korea
- Institute of Biomedical Science & Food Safety, Korea University, Seoul, 02841 South Korea
| | - Seung-Taik Lim
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul, 02841 South Korea
- Institute of Biomedical Science & Food Safety, Korea University, Seoul, 02841 South Korea
| | - Su-Jin Oh
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul, 02841 South Korea
- Institute of Biomedical Science & Food Safety, Korea University, Seoul, 02841 South Korea
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Srianta I, Kusdiyantini E, Zubaidah E, Ristiarini S, Nugerahani I, Alvin A, Iswanto N, Zhang BB. Utilization of agro-industrial by-products in Monascus fermentation: a review. BIORESOUR BIOPROCESS 2021; 8:129. [PMID: 38650194 PMCID: PMC10992953 DOI: 10.1186/s40643-021-00473-4] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/22/2021] [Accepted: 11/27/2021] [Indexed: 11/10/2022] Open
Abstract
The Monascus fermentation industry has gained global attention. Its key products, i.e., pigments, functional food ingredients, food supplements, and medicinal use, are growing in the world's market. Efforts to find the cost-effective substrate for Monascus fermentation have remained the target. This paper aimed to appraise the utilization of agro-industrial by-products (cereal, starchy tuber and root, legume, fruit, and coffee processing) as a cost-effective substrate for Monascus fermentation. The specific objective was to review the by-products pre-treatment, the fermentation process, product yield, and the bioactivity of the fermented products. Among all the by-products that could be used as the fermentation substrate, cereal brans do not need pre-treatment, but others need a suitable pre-treatment step, e.g., cassava peel, okara, and jackfruit seed to list a few, that need to be powdered beforehand. Other substrates, such as corn cob and durian seed, need soaking and size reduction through the pre-treatment step. During fermentation, Monascus produce many pigments, monacolin K, associated with rise in phenolic and flavonoid contents. These products possess antioxidant, antihypercholesterol, antidiabetes, and antiatherosclerosis activities which underpin their health significance. In conclusion, we report in this review the agro-industrial by-products which have potential prospects for pigments, functional food ingredients, food supplements, and therapeutic usages produced from Monascus fermentation.
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Affiliation(s)
- Ignatius Srianta
- Department of Food Technology, Faculty of Agricultural Technology, Widya Mandala Surabaya Catholic University, Jalan Dinoyo 42-44, Surabaya, 60265, Indonesia.
| | - Endang Kusdiyantini
- Department of Biology, Faculty of Science and Mathematic, Diponegoro University, Tembalang, Semarang, 50275, Indonesia
| | - Elok Zubaidah
- Department of Food Science and Technology, Faculty of Agricultural Technology, Brawijaya University, Jalan Veteran, Malang, 65145, Indonesia
| | - Susana Ristiarini
- Department of Food Technology, Faculty of Agricultural Technology, Widya Mandala Surabaya Catholic University, Jalan Dinoyo 42-44, Surabaya, 60265, Indonesia
| | - Ira Nugerahani
- Department of Food Technology, Faculty of Agricultural Technology, Widya Mandala Surabaya Catholic University, Jalan Dinoyo 42-44, Surabaya, 60265, Indonesia
| | - Andreas Alvin
- Department of Food Technology, Faculty of Agricultural Technology, Widya Mandala Surabaya Catholic University, Jalan Dinoyo 42-44, Surabaya, 60265, Indonesia
| | - Nathania Iswanto
- Department of Food Technology, Faculty of Agricultural Technology, Widya Mandala Surabaya Catholic University, Jalan Dinoyo 42-44, Surabaya, 60265, Indonesia
| | - Bo-Bo Zhang
- Department of Biology, College of Science, Shantou University, 515063, Shantou, Guangdong, China
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Evaluation of Fermented Extracts of Aloe vera Processing Byproducts as Potential Functional Ingredients. FERMENTATION 2021. [DOI: 10.3390/fermentation7040269] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
Aloe is widely used as a cosmetic and medicinal plant. Numerous studies have reported that aloe gel extract has antioxidant, anticancer, antidiabetic, immunity, and skin antiaging properties. However, few studies have investigated the properties of fermentation products of aloe processing byproducts. Aloe stalks and leaves remain as byproducts after the aloe beverage manufacturing process. This study evaluated whether fermentation products of blender and press extracts of aloe processing byproducts (BF and PF, respectively) that remain after beverage manufacturing were useful as functional biomaterial by investigating their effects on adipocyte differentiation, hyaluronic acid (HA) production, tyrosinase activity, and antioxidant activity. Co-fermentation of G. xylinus and S. cerevisiae was conducted for fermentation of aloe processing byproducts. The BF and PF products did not induce observable cytotoxicity effects. However, BF and PF products did inhibit a 3T3-L1 adipocyte differentiation compared with control, with the BF product displaying greater inhibition of 3T3-L1 adipocyte differentiation than the PF product. HA production increased in HaCaT cell cultures as the concentration of the MF product increased, as compared with the untreated control. The levels of tyrosinase inhibition, 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging, and superoxide dismutase (SOD)-like activity also depended on the MF product concentration. This study indicates that the fermented products of aloe processing byproducts have biological potential for applications in the manufacturing of cosmetics, pharmaceuticals, and beverages. These laboratory bench results provide the foundation for future studies of scaling and practical applications at the industrial level.
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Sadh PK, Kumar S, Chawla P, Duhan JS. Fermentation: A Boon for Production of Bioactive Compounds by Processing of Food Industries Wastes (By-Products). Molecules 2018; 23:E2560. [PMID: 30297619 PMCID: PMC6222923 DOI: 10.3390/molecules23102560] [Citation(s) in RCA: 56] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/21/2018] [Revised: 09/22/2018] [Accepted: 09/25/2018] [Indexed: 12/27/2022] Open
Abstract
A large number of by-products or wastes are produced worldwide through various food industries. These wastes cause a serious disposable problem with the environment. So, now a day's different approaches are used for alternative use of these wastes because these by-products are an excellent source of various bioactive components such as polyphenols, flavonoids, caffeine, carotenoids, creatine, and polysaccharides etc. which are beneficial for human health. Furthermore, the composition of these wastes depends on the source or type of waste. Approximately half of the waste is lignocellulosic in nature produced from food processing industries. The dissimilar types of waste produced by food industries can be fortified by various processes. Fermentation is one of the oldest approaches and there are three types of fermentation processes that are carried out such as solid state, submerged and liquid fermentation used for product transformation into value added products through microorganisms. Selections of the fermentation process are product specific. Moreover, various studies were performed to obtain or fortified different bioactive compounds that are present in food industries by-products or wastes. Therefore, the current review article discussed various sources, composition and nutritive value (especially bioactive compounds) of these wastes and their management or augmentation of value-added products through fermentation.
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Affiliation(s)
- Pardeep Kumar Sadh
- Department of Biotechnology, Ch. Devi Lal University, Sirsa 125055, India.
| | - Suresh Kumar
- Department of Biotechnology, Ch. Devi Lal University, Sirsa 125055, India.
| | - Prince Chawla
- School of Bioengineering and Food Technology, Shoolini University, Solan 173229, Himachal Pradesh, India.
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