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The Flavor Profiles of Highland Barley Fermented with Different Mushroom Mycelium. Foods 2022; 11:foods11243949. [PMID: 36553692 PMCID: PMC9778070 DOI: 10.3390/foods11243949] [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: 10/14/2022] [Revised: 11/18/2022] [Accepted: 12/05/2022] [Indexed: 12/12/2022] Open
Abstract
Highland barley was fermented with Cordyceps militaris, Stropharia rugoso-annulata, Morchella esculenta, Schizophyllum commune and Tremella sanguinea. The flavor profiles were investigated by electronic nose (E-nose), headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS) and sensory evaluation by train panel. Fermentation with mushroom mycelium was able to change the aroma profile of highland barley. The original strong grassy taste was reduced due to a decrease in hexanal, decanal and 2-pentylfuran, and new aromatic flavors (floral, sweet and mushroom fragrance) were acquired after fermentation. The overall flavor of the fermented highland barley varied with mushroom strains. Schizophyllum commune gave a heavier sour taste to the fermented highland barley. However, fermentation with T. sanguinea increased the content of methyl 4-methoxybenzoate making the sample difficult to accepted. Fermentation with C. militaris, M. esculenta, and S. rugoso-annulata increased the volatile contents. The high levels of 1-octen-3-ol and esters gave a strong mushroom, oily and fruity flavor. Morchella esculenta showed the best performance and the highest acceptance in the fermented highland barley. Our results suggest that fermentation with mushroom mycelium can improve the flavor of highland barley, which provides an innovative utilization of highland barley.
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Gong L, Feng D, Liu J, Yu Y, Wang J. Ionic liquid depolymerize the lignocellulose for the enzymatic extraction of feruloylated oligosaccharide from corn bran. Food Chem X 2022; 15:100381. [PMID: 36211776 PMCID: PMC9532712 DOI: 10.1016/j.fochx.2022.100381] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2022] [Revised: 06/17/2022] [Accepted: 06/28/2022] [Indexed: 12/01/2022] Open
Abstract
ILs pretreatment enriched the extraction yield of conjugated phenols in corn bran. [Amim]Ac is an excellent solvent for the depolymerization of corn bran lignocellulose. [Amim]Ac pretreatment maintains the structure of feruloylated oligosaccharide. The effect of phase volume ratio, settling time, temperatures and concentration were determined.
In this study, a new method was developed for feruloylated oligosaccharides (FOs) enzymatic hydrolysis extraction from corn bran, using ionic liquids (ILs) as the solvent for the depolymerization of dietary fiber. The 1-allyl-3-methylimidazolium acetate [Amim]Ac was the most effective IL among the eight evaluated ILs, which leads to a 1.5 times-higher total FOs content as compared with conventional non-pretreatment extraction. The optimum condition acquired by response surface methodology was 194.31 min, 143.08 °C, solid–liquid ratio of 1:20, and the concentration of 18.65%. The depolymerized biomass was characterized using SEM, FTIR and CLSM. The results confirmed that [Amim]Ac mainly enters the cavity among the lignocellulose and breaks linkages to release FOs by exposure binding sites of hemicellulose to hydrolysis enzymes. In particular, the linkages between ferulic acid and hemicellulose were not affected by ILs pretreatment. This study provides an efficient method for the preparation of conjugated phenols from lignocellulose.
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Kim JH, Lee ES, Kim BM, Ham JS, Oh MH. Broad-spectrum antimicrobial activity of cinnamoyl esterase-producing Lactobacilli and their application in fermented rice bran. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:3130-3139. [PMID: 34791662 DOI: 10.1002/jsfa.11654] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/11/2021] [Revised: 08/31/2021] [Accepted: 11/17/2021] [Indexed: 06/13/2023]
Abstract
BACKGROUND Cinnamoyl esterase (CE) can release antioxidant phenolic acids from its non-digestible ester-linked form. Fermentation using CE-producing lactic acid bacteria (LAB) can be useful in the food industry because of its ability to produce bioactive compounds and antibacterial metabolites. The purpose of this study was to confirm the food applicability of LAB with CE-producing ability and broad-spectrum antibacterial activity. RESULTS Among the 219 bacterial strains identified in infant feces, five Lactobacillus gasseri and six Limosilactobacillus fermentum with a high CE activity were isolated. The survival rate of all selected LABs was > 95% at pH 2.5 for 3 h and > 70% when treated with 0.3% bile salt for 4 h. Moreover, cell-free supernatants of all strains strongly inhibited five food-borne bacterial pathogens (Listeria monocytogenes, Salmonella enterica, Escherichia coli O157:H7, Bacillus cereus, and Staphylococcus aureus) and three toxin-producing fungal pathogens (Aspergillus niger, Penicillium sp., and Fusarium oxysporum). To improve phenolic acid content and rice bran preservation, Limosilactobacillus fermentum J2 with the strongest CE activity and Lactobacillus gasseri N2 with the strongest antibacterial activity were used in rice bran fermentation, respectively. FRB-J2 (fermented rice bran with Limosilactobacillus fermentum J2) and FRB-N2 (fermented rice bran with Lactobacillus gasseri N2) significantly increased caffeic acid and ferulic acid (P < 0.01). FRB-J2 and FRB-N2 artificially inoculated with F. oxysporum showed no visible fungal growth during the test period (21 days). CONCLUSION Fermentation by Limosilactobacillus fermentum J2 and Lactobacillus gasseri N2 can help extend the shelf life of rice bran-based products and produce bioactive compounds. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Jong-Hui Kim
- National Institute of Animal Science, Rural Development Administration, Wanju, Republic of Korea
| | - Eun-Seon Lee
- National Institute of Animal Science, Rural Development Administration, Wanju, Republic of Korea
| | - Bu-Min Kim
- National Institute of Animal Science, Rural Development Administration, Wanju, Republic of Korea
| | - Jun-Sang Ham
- National Institute of Animal Science, Rural Development Administration, Wanju, Republic of Korea
| | - Mi-Hwa Oh
- National Institute of Animal Science, Rural Development Administration, Wanju, Republic of Korea
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Antioxidant and Cytotoxic Activities of A Novel Isomeric Molecule (PF5) Obtained from Methanolic Extract of Pleurotus Florida Mushroom. JOURNAL OF BIORESOURCES AND BIOPRODUCTS 2021. [DOI: 10.1016/j.jobab.2021.04.008] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
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Zhang J, Liu S, Sun H, Jiang Z, Zhou Z, Han X, Zhou Y, Sun H, Zhou W, Mao J. Enzyme Production Potential of Penicillium oxalicum M1816 and Its Application in Ferulic Acid Production. Foods 2021; 10:2577. [PMID: 34828858 PMCID: PMC8621443 DOI: 10.3390/foods10112577] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2021] [Revised: 10/12/2021] [Accepted: 10/19/2021] [Indexed: 12/21/2022] Open
Abstract
The present study focused on isolating an efficient enzyme production microorganism for ferulic acid (FA) production from wheat bran. A wild-type cellulase-, xylanase-, and feruloyl esterase-producing strain was isolated and identified as Penicillium oxalicum M1816. The genome was sequenced and assembled into 30.5 Mb containing 8301 predicted protein-coding genes. In total, 553 genes were associated with carbohydrate metabolism. Genomic CAZymes analysis indicated that P. oxalicum M1816, comprising 39 cellulolytic enzymes and 111 hemicellulases (including 5 feruloyl esterase genes), may play a vital role in wheat bran degradation and FA production. The crude enzyme of strain M1816 could release 1.85 ± 0.08 mg·g-1 FA from de-starched wheat bran (DSWB) at 12 h, which was significantly higher than other commercial enzymes. Meanwhile, when the strain M1816 was cultured in medium supplemented with DSWB, up to 92.89% of the total alkali-extractable FA was released. The process parameters of solid-state fermentation were optimized to enhance enzyme production. The optimized wheat bran Qu of P. oxalicum M1816 was applied to huangjiu fermentation, and the FA content was increased 12.4-fold compared to the control group. These results suggest that P. oxalicum M1816 is a good candidate for the development of fermented foods bio-fortified with FA.
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Affiliation(s)
- Jing Zhang
- National Engineering Laboratory for Cereal Fermentation Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (J.Z.); (S.L.); (H.S.); (Z.J.); (Z.Z.); (X.H.)
| | - Shuangping Liu
- National Engineering Laboratory for Cereal Fermentation Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (J.Z.); (S.L.); (H.S.); (Z.J.); (Z.Z.); (X.H.)
- Shaoxing Key Laboratory of Traditional Fermentation Food and Human Health, (Shaoxing) Industrial Technology Research Institute, Jiangnan University, Shaoxing 312000, China;
- National Engineering Research Center of Huangjiu, Zhejiang Guyuelongshan Shaoxing Wine CO., LTD., Shaoxing 312000, China; (Y.Z.); (H.S.)
| | - Hailong Sun
- National Engineering Laboratory for Cereal Fermentation Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (J.Z.); (S.L.); (H.S.); (Z.J.); (Z.Z.); (X.H.)
| | - Zhengfei Jiang
- National Engineering Laboratory for Cereal Fermentation Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (J.Z.); (S.L.); (H.S.); (Z.J.); (Z.Z.); (X.H.)
| | - Zhilei Zhou
- National Engineering Laboratory for Cereal Fermentation Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (J.Z.); (S.L.); (H.S.); (Z.J.); (Z.Z.); (X.H.)
- Shaoxing Key Laboratory of Traditional Fermentation Food and Human Health, (Shaoxing) Industrial Technology Research Institute, Jiangnan University, Shaoxing 312000, China;
- National Engineering Research Center of Huangjiu, Zhejiang Guyuelongshan Shaoxing Wine CO., LTD., Shaoxing 312000, China; (Y.Z.); (H.S.)
| | - Xiao Han
- National Engineering Laboratory for Cereal Fermentation Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (J.Z.); (S.L.); (H.S.); (Z.J.); (Z.Z.); (X.H.)
- Shaoxing Key Laboratory of Traditional Fermentation Food and Human Health, (Shaoxing) Industrial Technology Research Institute, Jiangnan University, Shaoxing 312000, China;
- National Engineering Research Center of Huangjiu, Zhejiang Guyuelongshan Shaoxing Wine CO., LTD., Shaoxing 312000, China; (Y.Z.); (H.S.)
| | - Yongxiang Zhou
- National Engineering Research Center of Huangjiu, Zhejiang Guyuelongshan Shaoxing Wine CO., LTD., Shaoxing 312000, China; (Y.Z.); (H.S.)
| | - Honggen Sun
- National Engineering Research Center of Huangjiu, Zhejiang Guyuelongshan Shaoxing Wine CO., LTD., Shaoxing 312000, China; (Y.Z.); (H.S.)
| | - Weibiao Zhou
- Shaoxing Key Laboratory of Traditional Fermentation Food and Human Health, (Shaoxing) Industrial Technology Research Institute, Jiangnan University, Shaoxing 312000, China;
- Department of Food Science and Technology, National University of Singapore, Science Drive 2, Singapore 117542, Singapore
| | - Jian Mao
- National Engineering Laboratory for Cereal Fermentation Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (J.Z.); (S.L.); (H.S.); (Z.J.); (Z.Z.); (X.H.)
- Shaoxing Key Laboratory of Traditional Fermentation Food and Human Health, (Shaoxing) Industrial Technology Research Institute, Jiangnan University, Shaoxing 312000, China;
- National Engineering Research Center of Huangjiu, Zhejiang Guyuelongshan Shaoxing Wine CO., LTD., Shaoxing 312000, China; (Y.Z.); (H.S.)
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Contardi M, Lenzuni M, Fiorentini F, Summa M, Bertorelli R, Suarato G, Athanassiou A. Hydroxycinnamic Acids and Derivatives Formulations for Skin Damages and Disorders: A Review. Pharmaceutics 2021; 13:999. [PMID: 34371691 PMCID: PMC8309026 DOI: 10.3390/pharmaceutics13070999] [Citation(s) in RCA: 23] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2021] [Revised: 06/25/2021] [Accepted: 06/26/2021] [Indexed: 02/06/2023] Open
Abstract
Alterations of skin homeostasis are widely diffused in our everyday life both due to accidental injuries, such as wounds and burns, and physiological conditions, such as late-stage diabetes, dermatitis, or psoriasis. These events are locally characterized by an intense inflammatory response, a high generation of harmful free radicals, or an impairment in the immune response regulation, which can profoundly change the skin tissue' repair process, vulnerability, and functionality. Moreover, diabetes diffusion, antibiotic resistance, and abuse of aggressive soaps and disinfectants following the COVID-19 emergency could be causes for the future spreading of skin disorders. In the last years, hydroxycinnamic acids and derivatives have been investigated and applied in several research fields for their anti-oxidant, anti-inflammatory, and anti-bacterial activities. First, in this study, we give an overview of these natural molecules' current source and applications. Afterwards, we review their potential role as valid alternatives to the current therapies, supporting the management and rebalancing of skin disorders and diseases at different levels. Also, we will introduce the recent advances in the design of biomaterials loaded with these phenolic compounds, specifically suitable for skin disorders treatments. Lastly, we will suggest future perspectives for introducing hydroxycinnamic acids and derivatives in treating skin disorders.
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Affiliation(s)
- Marco Contardi
- Smart Materials, Italian Institute of Technology, 16163 Genoa, Italy; (M.L.); (F.F.); (G.S.)
| | - Martina Lenzuni
- Smart Materials, Italian Institute of Technology, 16163 Genoa, Italy; (M.L.); (F.F.); (G.S.)
- DIBRIS, University of Genoa, 16145 Genoa, Italy
| | - Fabrizio Fiorentini
- Smart Materials, Italian Institute of Technology, 16163 Genoa, Italy; (M.L.); (F.F.); (G.S.)
- DIBRIS, University of Genoa, 16145 Genoa, Italy
| | - Maria Summa
- Translational Pharmacology, Italian Institute of Technology, 16163 Genoa, Italy; (M.S.); (R.B.)
| | - Rosalia Bertorelli
- Translational Pharmacology, Italian Institute of Technology, 16163 Genoa, Italy; (M.S.); (R.B.)
| | - Giulia Suarato
- Smart Materials, Italian Institute of Technology, 16163 Genoa, Italy; (M.L.); (F.F.); (G.S.)
- Translational Pharmacology, Italian Institute of Technology, 16163 Genoa, Italy; (M.S.); (R.B.)
| | - Athanassia Athanassiou
- Smart Materials, Italian Institute of Technology, 16163 Genoa, Italy; (M.L.); (F.F.); (G.S.)
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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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8
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khosravi A, Razavi SH, Fadda AM. Advanced assessments on innovative methods to improve the bioaccessibility of polyphenols in wheat. Process Biochem 2020. [DOI: 10.1016/j.procbio.2019.09.005] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
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9
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A Sight to Wheat Bran: High Value-Added Products. Biomolecules 2019; 9:biom9120887. [PMID: 31861140 PMCID: PMC6995506 DOI: 10.3390/biom9120887] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2019] [Revised: 12/06/2019] [Accepted: 12/10/2019] [Indexed: 11/17/2022] Open
Abstract
Recently more consideration has been given to the use of renewable materials and agricultural residues. Wheat production is increasing yearly and correspondingly, the volume of by-products from the wheat process is increasing, as well. It is important to find the use of the residuals for higher value-added products, and not just for the food industry or animal feed purposes as it is happening now. Agricultural residue of the roller milled wheat grain is a wheat bran description. The low-cost of wheat bran and its composition assortment provides a good source of substrate for various enzymes and organic acids production and other biotechnological applications. The main purpose of this review article is to look into recent trends, developments, and applications of wheat bran.
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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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11
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Expression and characterisation of feruloyl esterases from Lactobacillus fermentum JN248 and release of ferulic acid from wheat bran. Int J Biol Macromol 2019; 138:272-277. [DOI: 10.1016/j.ijbiomac.2019.07.086] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2019] [Revised: 07/10/2019] [Accepted: 07/11/2019] [Indexed: 11/29/2022]
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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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Verni M, Rizzello CG, Coda R. Fermentation Biotechnology Applied to Cereal Industry By-Products: Nutritional and Functional Insights. Front Nutr 2019; 6:42. [PMID: 31032259 PMCID: PMC6473998 DOI: 10.3389/fnut.2019.00042] [Citation(s) in RCA: 61] [Impact Index Per Article: 12.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2019] [Accepted: 03/25/2019] [Indexed: 11/13/2022] Open
Abstract
Cereals are one of the major food sources in human diet and a large quantity of by-products is generated throughout their processing chain. These by-products mostly consist of the germ and outer layers (bran), deriving from dry and wet milling of grains, brewers' spent grain originating from brewing industry, or others originating during bread-making and starch production. Cereal industry by-products are rich in nutrients, but still they end up as feed, fuel, substrates for biorefinery, or waste. The above uses, however, only provide a partial recycle. Although cereal processing industry side streams can potentially provide essential compounds for the diet, their use in food production is limited by their challenging technological properties. For this reason, the development of innovative biotechnologies is essential to upgrade these by-products, potentially leading to the design of novel and commercially competitive functional foods. Fermentation has been proven as a very feasible option to enhance the technological, sensory, and especially nutritional and functional features of the cereal industry by-products. Through the increase of minerals, phenolics and vitamins bioavailability, proteins digestibility, and the degradation of antinutritional compounds as phytic acid, fermentation can lead to improved nutritional quality of the matrix. In some cases, more compelling benefits have been discovered, such as the synthesis of bioactive compounds acting as antimicrobial, antitumoral, antioxidant agents. When used for baked-goods manufacturing, fermented cereal by-products have enhanced their nutritional profile. The key factor of a successful use of cereal by-products in food applications is the use of a proper bioprocessing technology, including fermentation with selected starters. In the journey toward a more efficient food chain, biotechnological approaches for the valorization of agricultural side streams can be considered a very valuable help.
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Affiliation(s)
- Michela Verni
- Department of Soil, Plant and Food Science, University of Bari Aldo Moro, Bari, Italy
| | | | - Rossana Coda
- Department of Food and Environmental Science, University of Helsinki, Helsinki, Finland
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Yin Z, Wu W, Sun C, Lei Z, Chen H, Liu H, Chen W, Ma J, Min T, Zhang M, Wu H. Comparison of releasing bound phenolic acids from wheat bran by fermentation of three Aspergillus
species. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13675] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
Affiliation(s)
- Zhina Yin
- College of Food Science and Engineering; South China University of Technology; Guangzhou 510640 Guangdong China
| | - Wenjia Wu
- College of Food Science and Engineering; South China University of Technology; Guangzhou 510640 Guangdong China
| | - Chongzhen Sun
- College of Food Science and Engineering; South China University of Technology; Guangzhou 510640 Guangdong China
| | - Zhuogui Lei
- College of Food Science and Engineering; South China University of Technology; Guangzhou 510640 Guangdong China
| | - Huamin Chen
- College of Food Science and Engineering; South China University of Technology; Guangzhou 510640 Guangdong China
| | - Huifan Liu
- College of Food Science and Engineering; South China University of Technology; Guangzhou 510640 Guangdong China
| | - Wenbo Chen
- College of Food Science and Engineering; South China University of Technology; Guangzhou 510640 Guangdong China
| | - Juanjuan Ma
- College of Food Science and Engineering; South China University of Technology; Guangzhou 510640 Guangdong China
| | - Tian Min
- College of Food Science and Engineering; South China University of Technology; Guangzhou 510640 Guangdong China
| | - Mengmeng Zhang
- College of Food Science and Engineering; South China University of Technology; Guangzhou 510640 Guangdong China
| | - Hui Wu
- College of Food Science and Engineering; South China University of Technology; Guangzhou 510640 Guangdong China
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ZOU Y, MA K. Screening of Auricularia auricula strains for strong production ability of melanin pigments. FOOD SCIENCE AND TECHNOLOGY 2017. [DOI: 10.1590/1678-457x.00117] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
- Yu ZOU
- Dalian Nationalities University, China
| | - Kun MA
- Dalian Nationalities University, China
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16
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Long L, Ding D, Han Z, Zhao H, Lin Q, Ding S. Thermotolerant hemicellulolytic and cellulolytic enzymes from Eupenicillium parvum 4-14 display high efficiency upon release of ferulic acid from wheat bran. J Appl Microbiol 2017; 121:422-34. [PMID: 27171788 DOI: 10.1111/jam.13177] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/18/2016] [Revised: 04/13/2016] [Accepted: 05/05/2016] [Indexed: 11/28/2022]
Abstract
AIMS To characterize the hemicellulolytic and cellulolytic enzymes from novel fungi, and evaluate the potential of novel enzyme system in releasing ferulic acid (FA) from biomass resource. METHODS AND RESULTS A hemicellulolytic and cellulolytic enzyme-producing fungus 4-14 was isolated from soil by Congo red staining method, and identified as Eupenicillium parvum based on the morphologic and molecular phylogenetic analysis. The optimum temperature of fungal growth was 37°C. Hemicellulolytic and cellulolytic enzymes were produced by this fungus in solid-state fermentation (SSF), and their maximum activities were 554, 385, 218, 2·62 and 5·25 U g(-1) for CMCase, xylanase, β-glucosidase, FPase and FAE respectively. These enzymes displayed the best catalytic ability at low pH values (pH 4·5-5·0). The optimum temperatures were 70°C, 70°C, 75°C and 55°C for CMCase, β-glucosidase, xylanase and FAE respectively. CMCase, xylanase and FAE were stable at different pHs or high temperature (60°C). Enzymatic hydrolysis experiment indicated that the maximum (76·8 ± 4)% of total alkali-extractable FA was released from de-starched wheat bran by the fungal enzyme system. CONCLUSIONS High activities of thermotolerant CMCase, β-glucosidase, xylanase and FAE were produced by the newly isolated fungus E. parvum 4-14 in SSF. The fungal enzyme system displayed high efficiency at releasing FA from wheat bran. SIGNIFICANCE AND IMPACT OF THE STUDY This study provides a new fungal strain for researches of novel hemicellulolytic and cellulolytic enzymes and will improve the bioconversion and utilization of agricultural by-products.
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Affiliation(s)
- L Long
- College of Chemical Engineering, Nanjing Forestry University, Nanjing, China
| | - D Ding
- College of Chemical Engineering, Nanjing Forestry University, Nanjing, China
| | - Z Han
- College of Chemical Engineering, Nanjing Forestry University, Nanjing, China
| | - H Zhao
- College of Chemical Engineering, Nanjing Forestry University, Nanjing, China
| | - Q Lin
- Nanjing Institute for the Comprehensive Utilization of Wild Plants, Nanjing, China
| | - S Ding
- College of Chemical Engineering, Nanjing Forestry University, Nanjing, China
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17
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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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Gopalan N, Rodríguez-Duran LV, Saucedo-Castaneda G, Nampoothiri KM. Review on technological and scientific aspects of feruloyl esterases: A versatile enzyme for biorefining of biomass. BIORESOURCE TECHNOLOGY 2015; 193:534-44. [PMID: 26159377 DOI: 10.1016/j.biortech.2015.06.117] [Citation(s) in RCA: 51] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/08/2015] [Revised: 06/22/2015] [Accepted: 06/23/2015] [Indexed: 05/11/2023]
Abstract
With increasing focus on sustainable energy, bio-refining from lignocellulosic biomass has become a thrust area of research. With most of the works being focused on biofuels, significant efforts are also being directed towards other value added products. Feruloyl esterases (EC. 3.1.1.73) can be used as a tool for bio-refining of lignocellulosic material for the recovery and purification of ferulic acid and related hydroxycinnamic acids ubiquitously found in the plant cell wall. More and more genes coding for feruloyl esterases have been mined out from various sources to allow efficient enzymatic release of ferulic acid and allied hydroxycinnamic acids (HCAs) from plant-based biomass. A sum up on enzymatic extraction of HCAs and its recovery from less explored agro residual by-products is still a missing link and this review brushes up the achieved landmarks so far in this direction and also covers a detailed patent search on this biomass refining enzyme.
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Affiliation(s)
- Nishant Gopalan
- Biotechnology Division, CSIR-National Institute for Interdisciplinary Science and Technology, Thiruvananthapuram 695019, Kerala, India; Academy of Scientific and Innovative Research (AcSIR), CSIR, New Delhi, India
| | - L V Rodríguez-Duran
- Metropolitan Autonomous University Campus Iztapalapa, Biotechnology Department, Mexico City, Iztapalapa Z.C. 09340, Mexico
| | - G Saucedo-Castaneda
- Metropolitan Autonomous University Campus Iztapalapa, Biotechnology Department, Mexico City, Iztapalapa Z.C. 09340, Mexico
| | - K Madhavan Nampoothiri
- Biotechnology Division, CSIR-National Institute for Interdisciplinary Science and Technology, Thiruvananthapuram 695019, Kerala, India; Academy of Scientific and Innovative Research (AcSIR), CSIR, New Delhi, India.
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Zou Y, Jiang A, Tian M. Extraction optimization of antioxidant polysaccharides from Auricularia auricula fruiting bodies. FOOD SCIENCE AND TECHNOLOGY 2015. [DOI: 10.1590/1678-457x.6712] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Affiliation(s)
- Yu Zou
- Dalian Nationalities University, China
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Wang L, Ma Z, Du F, Wang H, Ng TB. Feruloyl esterase from the edible mushroom Panus giganteus: a potential dietary supplement. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:7822-7827. [PMID: 25065258 DOI: 10.1021/jf405654u] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/03/2023]
Abstract
A novel 61 kDa feruloyl esterase (FAE) was purified to homogeneity from freshly collected fruiting bodies of Panus giganteus. The isolation procedure involved chromatography on the ion exchangers DEAE-cellulose and Q-Sepharose, followed by size exclusion chromatography on Superdex 75, which produced a purified enzyme with a high specific activity (170.0 U/mg) which was 130-fold higher than that of crude extract. The purified FAE exhibited activity toward synthetic methyl esters and short-chain fatty acid nitrophenyl esters. The Km and Vmax for this enzyme on methyl ferulate were 0.36 mM and 18.97 U/mg proteins, respectively. FAE activity was attained at a maximum at pH 4 and 40 °C, respectively. The FAE activity was inhibited by metal ions to various degrees. The purified FAE could bring about the release of ferulic acid from wheat bran and corn bran under the action of the single purified FAE, and the amount released from wheat bran rose to 51.9% (of the total amount) by the synergistic action of xylanase.
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Affiliation(s)
- Li Wang
- State Key Laboratory for Agrobiotechnology and Department of Microbiology, China Agricultural University , Beijing 100193, China
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21
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Medicinal properties of Hericium erinaceus and its potential to formulate novel mushroom-based pharmaceuticals. Appl Microbiol Biotechnol 2014; 98:7661-70. [PMID: 25070597 DOI: 10.1007/s00253-014-5955-5] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/12/2014] [Revised: 07/10/2014] [Accepted: 07/11/2014] [Indexed: 01/15/2023]
Abstract
Hericium erinaceus is an important mushroom with edible values and medicinal properties. Both the mycelium and the fruiting bodies contain many bioactive compounds with drug efficacy. Recent evidence demonstrates that it is helpful to various diseases, such as Alzheimer's disease, immunoregulatory, and many types of cancer. Furthermore, emerging pieces of evidence have shown that different active molecules in H. erinaceus have different functions on different organs in different diseases via the different mechanisms. Drawing on current research results, this review mainly focuses on the therapeutic effects of H. erinaceus on various diseases of multiple physiological systems, including the nervous system, digestive system, circulatory system, and immune system. This paper also discusses systematically the efficient protection of H. erinaceus against the diseases from the intricate experimental proofs by using the systematic viewpoints, which provides a framework for future research directions.
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Xie C, Wu Z, Guo H, Gu Z. Release of feruloylated oligosaccharides from wheat bran through submerged fermentation by edible mushrooms. J Basic Microbiol 2013; 54 Suppl 1:S14-20. [DOI: 10.1002/jobm.201300013] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/05/2013] [Accepted: 06/09/2013] [Indexed: 11/06/2022]
Affiliation(s)
- Chunyan Xie
- Department of Life Science and Technology; Langfang Normal University; Langfang Hebei China
| | - Zhiyan Wu
- Department of Life Science and Technology; Langfang Normal University; Langfang Hebei China
| | - Hongzhen Guo
- Department of Life Science and Technology; Langfang Normal University; Langfang Hebei China
| | - Zhenxin Gu
- Department of Food Science and Technology; Nanjing Agricultural University; Nanjing Jiangsu China
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Yu XH, Gu ZX. Direct production of feruloyl oligosaccharides and hemicellulase inducement and distribution in a newly isolated Aureobasidium pullulans strain. World J Microbiol Biotechnol 2013; 30:747-55. [PMID: 24078110 DOI: 10.1007/s11274-013-1503-1] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2013] [Accepted: 09/20/2013] [Indexed: 10/26/2022]
Abstract
Studies were carried out to screen and identify strains that are able to directly produce ferulic oligosaccharides (FOs) from wheat bran (WB). The inducement and distribution of hemicellulases from strain 2012, which was identified as a non-melanin secreting strain of Aureobasidium pullulans (A. pullulans), were also determined. In a 60 g/L WB solution, A. pullulans could produce 545 nmol/L FOs, 64.12 IU/mL xylanase and 0.14 IU/mL ferulic acid esterase (FAE). A. pullulans was cultivated in media with WB, glucose, xylose, sucrose, lactose or xylan as the carbon source, and hemicellulases were mainly induced by xylan and WB and inhibited by glucose and sucrose. Xylanase and FAE were mainly present in the culture filtrate, xylosidase in the hyphal filaments and arabinofuranosidase was a membrane-bound enzyme. The yield of FOs was positively correlated to the hemicellulases activity, and significantly positively (P < 0.05) correlated to the xylanase activity (r = 0.992).
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Xie C, Guo H, Wu Z, Guo Y, Gao Y, Yuan J, Gu Z. Optimization of high-quality dietary fiber production in submerged fermentation by Agrocybe chaxingu. ANN MICROBIOL 2013. [DOI: 10.1007/s13213-012-0575-8] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022] Open
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Hole AS, Rud I, Grimmer S, Sigl S, Narvhus J, Sahlstrøm S. Improved bioavailability of dietary phenolic acids in whole grain barley and oat groat following fermentation with probiotic Lactobacillus acidophilus , Lactobacillus johnsonii , and Lactobacillus reuteri. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2012; 60:6369-6375. [PMID: 22676388 DOI: 10.1021/jf300410h] [Citation(s) in RCA: 110] [Impact Index Per Article: 9.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/27/2023]
Abstract
The aim of this study was to improve the bioavailability of the dietary phenolic acids in flours from whole grain barley and oat groat following fermentation with lactic acid bacteria (LAB) exhibiting high feruloyl esterase activity (FAE). The highest increase of free phenolic acids was observed after fermentation with three probiotic strains, Lactobacillus johnsonii LA1, Lactobacillus reuteri SD2112, and Lactobacillus acidophilus LA-5, with maximum increases from 2.55 to 69.91 μg g(-1) DM and from 4.13 to 109.42 μg g(-1) DM in whole grain barley and oat groat, respectively. Interestingly, higher amounts of bound phenolic acids were detected after both water treatment and LAB fermentation in whole grain barley, indicating higher bioaccessibility, whereas some decrease was detected in oat groat. To conclude, cereal fermentation with specific probiotic strains can lead to significant increase of free phenolic acids, thereby improving their bioavailability.
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Affiliation(s)
- Anastasia S Hole
- Department of Chemistry, Biotechnology and Food Science, Norwegian University of Life Science , P.O. Box 5003, NO-1432 Aas, Norway.
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Purification and characterisation of an alkaliphilic esterase from a culinary medicinal mushroom, Sparassis crispa. Food Chem 2011. [DOI: 10.1016/j.foodchem.2010.07.094] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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