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Lyu H, Hernalsteens S, Cong H, Quek SY, Chen XD. Solid state fermentation of mung beans by Bacillus subtilis subsp. natto on static, shaking flask and soft elastic tubular reactors. FOOD SCI TECHNOL INT 2024; 30:623-635. [PMID: 36911978 DOI: 10.1177/10820132231162167] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/14/2023]
Abstract
Given that mung beans constitute a significant nutrient source in many cultures, it is worthwhile to investigate ways to improve their nutritional and functional properties. The effect of fermentation of mung beans by Bacillus subtilis subsp. natto was investigated in various reactor designs, including static, shaking flasks, and soft elastic tubular reactors (SETR). The results showed that all three processes might affect the substrate, resulting in changes in the protein and carbohydrate fractions. We noticed an increase in soluble protein and serine levels, which we attribute to the proteases produced during fermentation. Through XRD, FTIR, and DSC analyses, it was also discovered that whereas static and shaking flask fermentation might raise relative crystallinity and peak temperature, fermentation performed on the SETR decreased these values. It was also possible to notice that SETR might induce a change in the particle size distribution of the substrate through a complex impact of mechanical forces, mixing, and microbial activity, which could be helpful to some aspects of the process. To summarize, fermentation of mung beans by Bacillus. subtilis subsp. natto could be an attractive approach for producing a food ingredient with various functional and nutritional properties. Furthermore, the SETR has been shown to be a viable technique for dealing with high solid load substrates, whether as the reactor for the entire process or as a first stage/pre-treatment step, and its applicability in bioprocesses should be explored further.
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Affiliation(s)
- He Lyu
- School of Chemical Sciences, The University of Auckland, Auckland, New Zealand
| | - Saartje Hernalsteens
- School of Chemical and Environmental Engineering, Soochow University, Suzhou, Jiangsu, China
| | - Haihua Cong
- Xiao Dong Pro-health (Suzhou) Instrumentation Co Ltd, Suzhou, Jiangsu Province, China
| | - S-Y Quek
- School of Chemical Sciences, The University of Auckland, Auckland, New Zealand
| | - Xiao Dong Chen
- School of Chemical and Environmental Engineering, Soochow University, Suzhou, Jiangsu, China
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2
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Xiao Y, Chen H, Wang Y, Ma J, Hou A, Wang Y, Chen Y, Lu X. Characterization and discrimination of volatile organic compounds and α-glucosidase inhibitory activity of soybeans ( Glycine max L.) during solid-state fermentation with Eurotium cristatum YL-1. Curr Res Food Sci 2024; 9:100854. [PMID: 39386052 PMCID: PMC11462225 DOI: 10.1016/j.crfs.2024.100854] [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: 06/14/2024] [Revised: 08/31/2024] [Accepted: 09/13/2024] [Indexed: 10/12/2024] Open
Abstract
In this study, the influence of solid-state fermentation (SSF) using probiotic Eurotium cristatum on the change of volatile organic compounds (VOCs) and α-glucosidase inhibition activity of soybeans was investigated. A total of 46 VOCs were characterized via headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS), the majority of which were aldehydes (17), alcohols (10), and ketones (7). SSF by E. cristatum drastically affected the flavor characteristics of soybeans, and the levels of unpleasant beany flavor components, such as hexanal-D, 1-octen-3-ol, 1-hexanol-D, 1-hexanol-M, heptanal-M, 1-pentanol, heptanal-D, and 2-pentyl furan were all substantially decreased by 50% after 15 days of SSF, while volatiles with floral, caramel, and desirable flavors such as pentanal-D, methylpropanal, 2-propanol, and propyl acetate drastically (p < 0.05) increased by 1.1-, 19.2-, 3.6-, and 2.6-fold, respectively. Key aroma-active compounds analysis revealed that 18 VOCs (ROAV, relative odor activity value ≥ 1) play a great role in shaping the flavor characteristics of the soybean samples. After 15 days of SSF, the ROAV values of methylpropanal, 2-propanol, and propyl acetate drastically (p < 0.05) increased to 8.48, 63.88, and 11.29, respectively, which greatly contributed to the desirable flavor characteristics of fermented soybeans. Furthermore, E. cristatum greatly improved the α-glucosidase inhibitory activity of soybean by 22.4% after 15 days fermentation, which was closely correlated with the accumulated phenolic compounds during SSF. Molecular docking showed that genistein and daidzein have high binding affinity for α-glucosidase active sites, primarily driven by hydrogen bonds and hydrophobic interactions. These results demonstrated that soybeans fermented with E. cristatum substantially improved the flavor characteristics and α-glucosidase inhibitory effect, and were greatly helpful to promote the application of soybeans in food products.
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Affiliation(s)
- Yu Xiao
- College of Food Science and Technology, Hunan Agricultural University, Changsha, 410128, China
- Key Laboratory of Ministry of Education for Tea Science, College of Horticulture, Hunan Agricultural University, Changsha, 410128, China
| | - Hui Chen
- College of Food Science and Technology, Hunan Agricultural University, Changsha, 410128, China
| | - Yajing Wang
- College of Food Science and Technology, Hunan Agricultural University, Changsha, 410128, China
| | - Jinrong Ma
- College of Food Science and Technology, Hunan Agricultural University, Changsha, 410128, China
| | - Aixiang Hou
- College of Food Science and Technology, Hunan Agricultural University, Changsha, 410128, China
| | - Yuanliang Wang
- College of Food Science and Technology, Hunan Agricultural University, Changsha, 410128, China
| | - Yulian Chen
- College of Animal Science and Technology, Hunan Agricultural University, Changsha, 410128, China
| | - Xingjun Lu
- School of Public Health & Laboratory Medicine, Hunan University of Medicine, Huaihua, 418000, China
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Ji R, Zhang X, Liu C, Zhang W, Han X, Zhao H. Effects of extraction methods on the structure and functional properties of soluble dietary fiber from blue honeysuckle (Lonicera caerulea L.) berry. Food Chem 2024; 431:137135. [PMID: 37591145 DOI: 10.1016/j.foodchem.2023.137135] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2023] [Revised: 07/18/2023] [Accepted: 08/08/2023] [Indexed: 08/19/2023]
Abstract
The work within this study aimed to investigate and compare the effects of compound enzyme extraction (CE), ultrasonic chemical extraction (UC) and combined fermentation extraction (CF) on the physicochemical properties, microstructure, and functional properties of soluble dietary fiber (SDF) extracted from blue honeysuckle berries. The results showed that CE-SDF had higher crystallinity (32.41%). UC-SDF had the highest yield (13.32 ± 0.80 g/100 g). CF-SDF had the maximum inhibition of α-amylase (50.82 ± 0.76%) and α-glucosidase (54.87 ± 1.25%). The in vitro hypoglycemic activity of the three SDFs was observed in the order of CF > CE > UC. Meanwhile, the purity of SDF had a strong positive correlation with its antioxidant and in vitro hypoglycemic capacities. The crystallinity of SDF was found to be positively correlated with its molecular weight and thermal properties. Additionally, the sugar composition of SDF was found to be an important factor affecting its biological activity.
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Affiliation(s)
- Run Ji
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang Province 150030, China
| | - Xiuling Zhang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang Province 150030, China.
| | - Chenghai Liu
- College of Engineering, Northeast Agricultural University, Harbin, Heilongjiang Province 150030, China
| | - Wentao Zhang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang Province 150030, China
| | - Xiaofeng Han
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang Province 150030, China
| | - Hengtian Zhao
- Northeast Institute of Geography and Agroecology, Chinese Academy of Sciences, Harbin, Heilongjiang Province 150080, China.
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Ma L, Wang Y, Wang X, Lü X. Solid-State Fermentation Improves Tobacco Leaves Quality via the Screened Bacillus subtilis of Simultaneously Degrading Starch and Protein Ability. Appl Biochem Biotechnol 2024; 196:506-521. [PMID: 37148443 DOI: 10.1007/s12010-023-04486-x] [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] [Accepted: 04/11/2023] [Indexed: 05/08/2023]
Abstract
The process of tobacco aging plays a significant role in enhancing the smoking experience by improving the flavor and quality of tobacco leaves. During natural aging, the metabolic activity of the microbes on the surface of tobacco leaves will be greatly changed. Besides, starch and protein are two of the main macromolecular compounds causing the poor smoking quality of tobacco leaves which to be degraded for better tobacco quality. In this study, a bacterium with the simultaneously degrading ability of starch (degradation rate of 33.87%) and protein (degradation rate of 20%) has been screened out from high-class tobacco leaf and then inoculated into low-class tobacco leaf by solid-state fermentation for quality improvement. The changes in components related to carbon and nitrogen showed that the strain had an obvious effect on the quality improvement of tobacco leaves. After that, GC-MS analyses displayed the volatile flavor compounds which become rich and the flavor has been improved. It has been proved that inoculation solid-state fermentation by dominant strain could improve tobacco quality, as well as instead of the traditional natural aging process which greatly shortens the aging process. The work also offers a helpful strategy for solid-state products for deep fermentation.
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Affiliation(s)
- Lingling Ma
- Laboratory of Bioresources, College of Food Science and Engineering, Northwest A&F University, Shaanxi Province, 712100, Yangling, China
- Science Center for Future Foods, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu Province, 214122, China
| | - Ying Wang
- Laboratory of Bioresources, College of Food Science and Engineering, Northwest A&F University, Shaanxi Province, 712100, Yangling, China
- Technology Center, China Tobacco Shaanxi Industrial Co., Ltd., Baoji, 721013, Shaanxi Province, China
| | - Xin Wang
- Laboratory of Bioresources, College of Food Science and Engineering, Northwest A&F University, Shaanxi Province, 712100, Yangling, China
| | - Xin Lü
- Laboratory of Bioresources, College of Food Science and Engineering, Northwest A&F University, Shaanxi Province, 712100, Yangling, China.
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Goksen G, Sugra Altaf Q, Farooq S, Bashir I, Capozzi V, Guruk M, Bavaro SL, Sarangi PK. A glimpse into plant-based fermented products alternative to animal based products: Formulation, processing, health benefits. Food Res Int 2023; 173:113344. [PMID: 37803694 DOI: 10.1016/j.foodres.2023.113344] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2023] [Revised: 07/29/2023] [Accepted: 08/03/2023] [Indexed: 10/08/2023]
Abstract
Fermented foods and beverages are increasingly being included in the diets of people around the world, as they significantly contribute to flavor and interest in nutrition and food consumption. Plant sources, like cereals and pulses, are employed to produce vegan fermented foods that are either commercially available or the subject of ongoing scientific investigation. In addition, the inclination towards nutritionally healthy, natural, and clean-label products amongst consumers has encouraged the development of vegan fermented products alternative to animal-based products for industrial-scale production. However, as the vegan diet is more restrictive than the vegetarian diet, manufacturing food products for vegans presents a significant problem due to the limited availability of many raw materials. So further research is required on this topic. This paper aims to review the formulation, quality, microbial resources, health benefits, and safety of foods that can be categorised as vegan fermented foods and beverages.
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Affiliation(s)
- Gulden Goksen
- Department of Food Technology, Vocational School of Technical Sciences at Mersin Tarsus Organized Industrial Zone, Tarsus University, 33100 Mersin, Türkiye.
| | - Qazi Sugra Altaf
- Department of Food Engineering, Cukurova University, Balcali 01380, Adana, Türkiye
| | - Salma Farooq
- Desh Bhagat University, Mandi Gobindgarh, Punjab 147203, India; Islamic University of Science and Technology Awantipora, Pulwama 192301, India
| | - Iqra Bashir
- Sher-e-Kashmir University of Agricultural Sciences and Technology, India
| | - Vittorio Capozzi
- National Research Council of Italy - Institute of Sciences of Food Production (ISPA), c/o CS-DAT, via Protano, 71121 Foggia, Italy
| | - Mumine Guruk
- Department of Food Engineering, Cukurova University, Balcali 01380, Adana, Türkiye
| | - Simona Lucia Bavaro
- National Research Council of Italy - Institute of Sciences of Food Production (ISPA), Largo Paolo Braccini 2, 10095 Grugliasco, Turin, Italy
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Kahve Hİ. In Vitro Evaluation of the Technological and Probiotic Potential of Pichia kudriavzevii Strains Isolated from Traditional Fermented Foods. Curr Microbiol 2023; 80:379. [PMID: 37861932 DOI: 10.1007/s00284-023-03505-8] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2023] [Accepted: 09/26/2023] [Indexed: 10/21/2023]
Abstract
The isolation of endogenous yeast strains from traditionally fermented food products to use as functional starter cultures has become more popular for improved food safety, quality, and beneficial health effects. In this study, 107 Pichia kudriavzevii strains were isolated from sourdough, shalgam, tarhana, artisanal Tulum cheese, and yogurt. The strains were identified by DNA fingerprinting using iPBS-PCR method before technological and probiotic characterization. The multivariate statistical approach revealed that five strains were most promising in terms of technological characterization, including different harsh growth conditions. These strains were also examined in terms of probiotic properties with a commercial S. cerevisiae var boulardii MYA-796 strain. The multivariate statistical analyses indicated that P. kudriavzevii 5S5 were most promising in in vitro probiotic properties such as surviving in human GI conditions, adhering to intestinal cell lines, and exhibiting high hydrophobicity. Therefore, it seems to be a great starter candidate for the production of functional fermented food products.
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Affiliation(s)
- Halil İbrahim Kahve
- Department of Food Engineering, Faculty of Engineering, Aksaray University, 68100, Aksaray, Turkey.
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7
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Ou M, Lou J, Lao L, Guo Y, Pan D, Yang H, Wu Z. Plant-based meat analogue of soy proteins by the multi-strain solid-state mixing fermentation. Food Chem 2023; 414:135671. [PMID: 36809723 DOI: 10.1016/j.foodchem.2023.135671] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2022] [Revised: 12/14/2022] [Accepted: 02/08/2023] [Indexed: 02/17/2023]
Abstract
In order to mitigate or reduce global environmental concerns, health issues, sustainability and animal welfare issues, artificial meat presents a potential solution to consumers' demand for meat. In this study, strains such as Rhodotorula mucilaginosa and Monascus purpureus that can produce meat-like pigments were first identified and used in soy protein plant-base fermentation, where fermentation parameters as well as inoculum size were determined to simulate plant-base meat analogue (PBMA). Meanwhile, the resemblance between the fermented soy products and the fresh meat was examined in terms of color, texture, and flavor characteristics. Furthermore, the addition of Lactiplantibacillus plantarum can perform reassortment and fermentation simultaneously to improve the quality of soy fermentation products in terms of texture and flavor. The results offer a novel way to produce PBMA and also shed light on future research into plant-based meat-like products with the appropriate meat characteristics.
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Affiliation(s)
- Mingjuan Ou
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Key Laboratory of Animal Protein Deep Processing Technology of Zhejiang, School of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang, PR China
| | - Jiamiao Lou
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Key Laboratory of Animal Protein Deep Processing Technology of Zhejiang, School of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang, PR China
| | - Lifeng Lao
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Key Laboratory of Animal Protein Deep Processing Technology of Zhejiang, School of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang, PR China
| | - Yuxing Guo
- School of Food Science & Pharmaceutical Engineering, Nanjing Normal University, Nanjing, PR China
| | - Daodong Pan
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Key Laboratory of Animal Protein Deep Processing Technology of Zhejiang, School of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang, PR China
| | - Hua Yang
- College of Biological and Environmental Sciences, Zhejiang Wanli University, Ningbo, Zhejiang, PR China.
| | - Zhen Wu
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Key Laboratory of Animal Protein Deep Processing Technology of Zhejiang, School of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang, PR China.
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8
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Yuan J, Zhang H, Zeng C, Song J, Mu Y, Kang S. Impact of Fermentation Conditions on Physicochemical Properties, Antioxidant Activity, and Sensory Properties of Apple-Tomato Pulp. Molecules 2023; 28:molecules28114363. [PMID: 37298839 DOI: 10.3390/molecules28114363] [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: 04/23/2023] [Revised: 05/19/2023] [Accepted: 05/24/2023] [Indexed: 06/12/2023] Open
Abstract
The aim of the study was to optimize the conditions [inoculum size (4, 6, and 8%), fermentation temperature (31, 34, and 37 °C), and apple: tomato ratio (2:1, 1:1, and 1:2)] on the viable cell count and sensory evaluation in apple-tomato pulp by response surface methodology (RSM), and determine the physicochemical properties, antioxidant activity, and sensory properties during fermentation. The optimal treatment parameters obtained were an inoculum size of 6.5%, a temperature of 34.5 °C, and an apple: tomato ratio of 1:1. After fermentation, the viable cell count reached 9.02 lg(CFU/mL), and the sensory evaluation score was 32.50. During the fermentation period, the pH value, total sugar, and reducing sugar decreased by 16.67%, 17.15%, and 36.05%, respectively. However, the total titratable acid (TTA), viable cell count, total phenol content (TPC), and total flavone content (TFC) increased significantly by 13.64%, 9.04%, 21.28%, and 22.22%, respectively. The antioxidant activity [2,2-diphenyl-1-picrylhydrazyl (DPPH) free-radical scavenging ability, 2,2'-azino-di(2-ethyl-benzthiazoline-sulfonic acid-6) ammonium salt (ABTS) free-radical scavenging ability, and ferric-reducing antioxidant capacity power (FRAP)] also increased by 40.91%, 22.60%, and 3.65%, respectively, during fermentation. A total of 55 volatile flavour compounds were detected using HS-SPME-GC-MS among the uninoculated samples and fermented samples before and after fermentation. The results showed that fermentation increased the types and total amount of volatile components in apple-tomato pulp, and eight new alcohols and seven new esters were formed. Alcohols, esters, and acids were the main volatile components in apple-tomato pulp, accounting for 57.39%, 10.27%, and 7.40% of the total volatile substances, respectively.
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Affiliation(s)
- Jing Yuan
- Agricultural Product Storge and Processing Research Institute, Gansu Academy of Agricultural Sciences, Lanzhou 730070, China
| | - Haiyan Zhang
- Agricultural Product Storge and Processing Research Institute, Gansu Academy of Agricultural Sciences, Lanzhou 730070, China
| | - Chaozhen Zeng
- Agricultural Product Storge and Processing Research Institute, Gansu Academy of Agricultural Sciences, Lanzhou 730070, China
| | - Juan Song
- Agricultural Product Storge and Processing Research Institute, Gansu Academy of Agricultural Sciences, Lanzhou 730070, China
| | - Yuwen Mu
- Agricultural Product Storge and Processing Research Institute, Gansu Academy of Agricultural Sciences, Lanzhou 730070, China
| | - Sanjiang Kang
- Agricultural Product Storge and Processing Research Institute, Gansu Academy of Agricultural Sciences, Lanzhou 730070, China
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Xu W, Tong Y, Tong Q, Liu Y, Wang Z. Effects of different re-fermentation methods on the quality characteristics of kombucha beverages. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2023; 60:1414-1424. [PMID: 36936122 PMCID: PMC10020398 DOI: 10.1007/s13197-023-05688-1] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/16/2023] [Accepted: 01/30/2023] [Indexed: 02/12/2023]
Abstract
The effects of different re-fermentation methods on the quality characteristics of kombucha beverages were investigated. The quality characteristics of kombucha beverages included the basic physicochemical indicators (pH, total acidity, reducing sugar, total sugar, organic acids, total phenolic compound, total flavonoid compound), antioxidant activity, volatile flavor substance and sensory evaluation of the beverages. The results showed the re-fermentation methods including the mixed fermentation and the step-by-step fermentation significantly decreased total acidity and various organic acids (P < 0.05) than traditional kombucha with no re-fermentation. In addition, the contents of total phenol compounds and total flavonoid compounds for the step-by-step fermentation were 184.70 and 338.33 mg/L respectively, and were higher compared with mixed fermentation and traditional kombucha with no re-fermentation. The antioxidant activity in the step-by-step fermentation was much stronger than that of mixed fermentation and traditional kombucha with no re-fermentation. Moreover, there were 53 kinds of volatile flavor compounds produced in the step-by-step fermentation, 14 of them were unique with good sensory quality. In conclusion, the re-fermentation methods for traditional kombucha (the step-by-step fermentation and mixed fermentation) had more active ingredients and better sensory quality, and the step-by-step fermentation was better than mixed fermentation.
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Affiliation(s)
- Wentian Xu
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, 214122 Jiangsu China
- School of Food Science and Technology, Jiangnan University, Wuxi, 214122 Jiangsu China
- Synergetic Innovation Center, Jiangnan University, Wuxi, 214122 Jiangsu China
| | - Yingjia Tong
- School of Life Sciences and Health Engineering, Jiangnan University, Wuxi, 214122 Jiangsu China
| | - Qunyi Tong
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, 214122 Jiangsu China
- School of Food Science and Technology, Jiangnan University, Wuxi, 214122 Jiangsu China
| | - Yutong Liu
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, 214122 Jiangsu China
- School of Food Science and Technology, Jiangnan University, Wuxi, 214122 Jiangsu China
- Synergetic Innovation Center, Jiangnan University, Wuxi, 214122 Jiangsu China
| | - Zeqing Wang
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, 214122 Jiangsu China
- School of Food Science and Technology, Jiangnan University, Wuxi, 214122 Jiangsu China
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Fu K, Gao X, Hua P, Huang Y, Dong R, Wang M, Li Q, Li Z. Anti-obesity effect of Angelica keiskei Jiaosu prepared by yeast fermentation on high-fat diet-fed mice. Front Nutr 2023; 9:1079784. [PMID: 36698478 PMCID: PMC9868866 DOI: 10.3389/fnut.2022.1079784] [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: 10/25/2022] [Accepted: 12/16/2022] [Indexed: 01/11/2023] Open
Abstract
In this study, an Angelica keiskei (A. keiskei) Jiaosu (FAK) was prepared by yeast fermentation to investigate its anti-obesity effect on high-fat diet (HFD)-fed mice. 70 SPF grade male C57BL/6J mice were randomly divided into 7 groups (n = 10): blank control group (N), high-fat model group (M), positive control group (Orl), unfermented control group (NF), high-dose intervention group (FH), medium-dose intervention group (FM), and low-dose intervention group (FL). The results showed that FAK intervention significantly reduced the body weight, Lee's index and liver index of HFD-fed mice (P < 0.05). Compared with M group, the serum levels of triglyceride (TG), total cholesterol (TC), leptin and glucose (GLU) in FH group were remarkably decreased and that of interleukin-27 (IL-27) were increased (P < 0.05). The levels of TG, and TC in the liver of mice were also markedly decreased in the FH group (P < 0.05). HE staining results showed that the liver cells in the three intervention groups had less degeneration and fatty vacuoles in the cytoplasm, and the liver cords were orderly arranged compared with that of M group. Furthermore, FAK significantly inhibited epididymal adipose tissue cell expansion induced by HFD. FAK up-regulated the protein expression levels of p-AMPK and PPARα to promote lipolysis and down-regulated the expression of PPARγ to reduce lipid synthesis (P < 0.05). Additionally, the results of gut microbiota showed that after the intervention, a decrease trend of F/B value and Deferribacterota was noticed in the FH group compared with M group. At the genus level, FAK intervention significantly increased that of Ileiobacterium compared to the M group (p < 0.05). A rising trend of norank_f_Muribaculaceae, Lactobacillus, and Bifidobacterium were also observed in the HF group. Conclusively, these findings demonstrated that FAK intervention can effectively improve obesity in mice caused by HFD and the potential mechanisms was related to the regulation of serum levels of leptin and IL-27, lipogenesis and lipolysis in adipose tissue and gut microbiota composition.
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Affiliation(s)
- Kunli Fu
- College of Life Sciences, Institute of Biomedical Engineering, Qingdao University, Qingdao, China
| | - Xiang Gao
- College of Life Sciences, Institute of Biomedical Engineering, Qingdao University, Qingdao, China,Anqiu Huatao Food Co., Ltd., Weifang, China
| | - Puyue Hua
- College of Life Sciences, Institute of Biomedical Engineering, Qingdao University, Qingdao, China
| | - Yuedi Huang
- College of Life Sciences, Institute of Biomedical Engineering, Qingdao University, Qingdao, China
| | - Ruitao Dong
- College of Chemistry and Chemical Engineering, Qingdao University, Qingdao, China
| | - Mingji Wang
- Joint Institute of Angelica keiskei Health Industry Technology, Qingdao Balanson Biotech Co., Ltd., Qingdao, China
| | - Qun Li
- College of Chemistry and Chemical Engineering, Qingdao University, Qingdao, China,Joint Institute of Angelica keiskei Health Industry Technology, Qingdao Balanson Biotech Co., Ltd., Qingdao, China
| | - Zichao Li
- College of Life Sciences, Institute of Biomedical Engineering, Qingdao University, Qingdao, China,Joint Institute of Angelica keiskei Health Industry Technology, Qingdao Balanson Biotech Co., Ltd., Qingdao, China,*Correspondence: Zichao Li,
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11
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Tuly JA, Ma H, Zabed HM, Janet Q, Godana EA, Chen G, Ekumah JN. Potentiality assessment of microbial action on combined agri-food industrial wastes in amino acids catabolism. J Funct Foods 2023. [DOI: 10.1016/j.jff.2022.105377] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022] Open
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12
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Sun G, Zeng G, Hu C, Wang M. Research progress on the application of tristate water in preparation of starch‐based foaming materials. POLYM ENG SCI 2022. [DOI: 10.1002/pen.26180] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Affiliation(s)
- Gang Sun
- National and Local Joint Engineering Research Center for Advanced Packaging Material and Technology Hunan University of Technology Zhuzhou People's Republic of China
- Hunan Key Laboratory of Biomass Fiber Functional Materials Hunan University of Technology Zhuzhou People's Republic of China
| | - Guangsheng Zeng
- Hunan Key Laboratory of Biomass Fiber Functional Materials Hunan University of Technology Zhuzhou People's Republic of China
- College of Electromechanical Engineering Changsha University Changsha People's Republic of China
| | - Can Hu
- Hunan Key Laboratory of Biomass Fiber Functional Materials Hunan University of Technology Zhuzhou People's Republic of China
| | - Mengli Wang
- National and Local Joint Engineering Research Center for Advanced Packaging Material and Technology Hunan University of Technology Zhuzhou People's Republic of China
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Tao A, Zhang H, Duan J, Xiao Y, Liu Y, Li J, Huang J, Zhong T, Yu X. Mechanism and application of fermentation to remove beany flavor from plant-based meat analogs: A mini review. Front Microbiol 2022; 13:1070773. [PMID: 36532431 PMCID: PMC9751450 DOI: 10.3389/fmicb.2022.1070773] [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: 10/15/2022] [Accepted: 11/11/2022] [Indexed: 12/05/2022] Open
Abstract
Over the past few decades, there has been a noticeable surge in the market of plant-based meat analogs (PBMA). Such popularity stems from their environmentally friendly production procedures as well as their positive health effects. In order to meet the market demand, it is necessary to look for plant protein processing techniques that can help them match the quality of conventional meat protein from the aspects of sensory, quality and functionality. Bean proteins are ideal options for PBMA with their easy accessibility, high nutrient-density and reasonable price. However, the high polyunsaturated lipids content of beans inevitably leads to the unpleasant beany flavor of soy protein products, which severely affects the promotion of soy protein-based PBMA. In order to solve this issue, various methods including bleaching, enzyme and fermentation etc. are developed. Among these, fermentation is widely investigated due to its high efficiency, less harm to the protein matrix, targeted performance and low budget. In addition, proper utilization of microbiome during the fermentation process not only reduces the unpleasant beany flavors, but also enhances the aroma profile of the final product. In this review, we provide a thorough and succinct overview of the mechanism underlying the formation and elimination of beany flavor with associated fermentation process. The pros and cons of typical fermentation technologies for removing beany flavors are discussed in alongside with their application scenarios. Additionally, the variations among different methods are compared in terms of the strains, fermentation condition, target functionality, matrix for application, sensory perception etc.
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Affiliation(s)
- Anqi Tao
- Faculty of Medicine, Macau University of Science and Technology, Macau, Macau SAR, China
| | - Hongyu Zhang
- Faculty of Medicine, Macau University of Science and Technology, Macau, Macau SAR, China
| | - Junnan Duan
- Faculty of Medicine, Macau University of Science and Technology, Macau, Macau SAR, China
| | - Ying Xiao
- Faculty of Medicine, Macau University of Science and Technology, Macau, Macau SAR, China,Guangdong-Hong Kong-Macao Joint Laboratory for Contaminants Exposure and Health, School of Environmental Science and Engineering, Institute of Environmental Health and Pollution Control, Guangdong University of Technology, Guangzhou, China
| | - Yao Liu
- School of Pharmacy and Food Science, Zhuhai College of Science and Technology, Zhuhai, China
| | - Jianwei Li
- Macau Uni-Win Biotechnology Co., Ltd, Macau, Macau SAR, China
| | - Jieyu Huang
- Macau Uni-Win Biotechnology Co., Ltd, Macau, Macau SAR, China
| | - Tian Zhong
- Faculty of Medicine, Macau University of Science and Technology, Macau, Macau SAR, China,*Correspondence: Tian Zhong,
| | - Xi Yu
- Faculty of Medicine, Macau University of Science and Technology, Macau, Macau SAR, China,Guangdong-Hong Kong-Macao Joint Laboratory for Contaminants Exposure and Health, School of Environmental Science and Engineering, Institute of Environmental Health and Pollution Control, Guangdong University of Technology, Guangzhou, China,Xi Yu,
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14
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Effect of co-fermentation system with isolated new yeasts on soymilk: microbiological, physicochemical, rheological, aromatic, and sensory characterizations. Braz J Microbiol 2022; 53:1549-1564. [DOI: 10.1007/s42770-022-00773-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2021] [Accepted: 04/16/2022] [Indexed: 11/02/2022] Open
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15
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Sasi M, Kumar S, Hasan M, S R A, Garcia-Gutierrez E, Kumari S, Prakash O, Nain L, Sachdev A, Dahuja A. Current trends in the development of soy-based foods containing probiotics and paving the path for soy-synbiotics. Crit Rev Food Sci Nutr 2022; 63:9995-10013. [PMID: 35611888 DOI: 10.1080/10408398.2022.2078272] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
In the world of highly processed foods, special attention is drawn to the nutrient composition and safety of consumed food products. Foods fortified with probiotic bacteria confer beneficial effects on human health and are categorized as functional foods. The salubrious activities of probiotics include the synthesis of vital bioactives, prevention of inflammatory diseases, anticancerous, hypocholesterolemic, and antidiarrheal effects. Soy foods are exemplary delivery vehicles for probiotics and prebiotics and there are diverse strategies to enhance their functionality like employing mixed culture fermentation, engineering probiotics, and incorporating prebiotics in fermented soy foods. High potential is ascribed to the concurrent use of probiotics and prebiotics in one product, termed as "synbiotics," which implicates synergy, in which a prebiotic ingredient particularly favors the growth and activity of a probiotic micro-organism. The insights on emended bioactive profile, metabolic role, and potential health benefits of advanced soy-based probiotic and synbiotic hold a promise which can be profitably implemented to meet consumer needs. This article reviews the available knowledge about strategies to enhance the nutraceutical potential, mechanisms, and health-promoting effects of advanced soy-based probiotics. Traditional fermentation merged with diverse strategies to improve the efficiency and health benefits of probiotics considered vital, are also discussed.
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Affiliation(s)
- Minnu Sasi
- Division of Biochemistry, ICAR-Indian Agricultural Research Institute, New Delhi, India
| | - Sandeep Kumar
- Division of Biochemistry, ICAR-Indian Agricultural Research Institute, New Delhi, India
- Quality and Productivity Improvement Division, ICAR-Indian Institute of Natural Resins and Gums, Ranchi, India
| | - Muzaffar Hasan
- Division of Biochemistry, ICAR-Indian Agricultural Research Institute, New Delhi, India
- Agro Produce Processing Division, ICAR-Central Institute of Agricultural Engineering, Bhopal, India
| | - Arpitha S R
- Division of Biochemistry, ICAR-Indian Agricultural Research Institute, New Delhi, India
| | | | - Sweta Kumari
- Division of Biochemistry, ICAR-Indian Agricultural Research Institute, New Delhi, India
| | - Om Prakash
- National Centre for Microbial Resource (NCMR), National Centre for Cell Science, Pune, India
| | - Lata Nain
- Division of Microbiology, ICAR-Indian Agricultural Research Institute, New Delhi, India
| | - Archana Sachdev
- Division of Biochemistry, ICAR-Indian Agricultural Research Institute, New Delhi, India
| | - Anil Dahuja
- Division of Biochemistry, ICAR-Indian Agricultural Research Institute, New Delhi, India
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16
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Wang Z, Gao T, He Z, Zeng M, Qin F, Chen J. Reduction of off-flavor volatile compounds in okara by fermentation with four edible fungi. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112941] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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17
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Krakowska-Sieprawska A, Kiełbasa A, Rafińska K, Ligor M, Buszewski B. Modern Methods of Pre-Treatment of Plant Material for the Extraction of Bioactive Compounds. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27030730. [PMID: 35163995 PMCID: PMC8840492 DOI: 10.3390/molecules27030730] [Citation(s) in RCA: 26] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/31/2021] [Revised: 01/17/2022] [Accepted: 01/20/2022] [Indexed: 12/22/2022]
Abstract
In this review, recent advances in the methods of pre-treatment of plant material for the extraction of secondary metabolites with high biological activity are presented. The correct preparation of the material for extraction is as important as the selection of the extraction method. This step should prevent the degradation of bioactive compounds as well as the development of fungi and bacteria. Currently, the methods of preparation are expected to modify the particles of the plant material in such a way that will contribute to the release of bioactive compounds loosely bonded to cell wall polymers. This review presents a wide range of methods of preparing plant material, including drying, freeze-drying, convection drying, microwave vacuum drying, enzymatic processes, and fermentation. The influence of the particular methods on the structure of plant material particles, the level of preserved bioactive compounds, and the possibility of their release during the extraction were highlighted. The plant material pre-treatment techniques used were discussed with respect to the amount of compounds released during extraction as well their application in various industries interested in products with a high content of biologically active compounds, such as the pharmaceutical, cosmetics, and food industries.
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Affiliation(s)
- Aneta Krakowska-Sieprawska
- Department of Environmental Chemistry and Bioanalytics, Faculty of Chemistry, Nicolaus Copernicus University, Gagarina 7 St., PL-87100 Torun, Poland; (A.K.-S.); (A.K.); (K.R.); (M.L.)
- Interdisciplinary Centre of Modern Technologies, Nicolaus Copernicus University, Wileńska 4 St., PL-87100 Torun, Poland
| | - Anna Kiełbasa
- Department of Environmental Chemistry and Bioanalytics, Faculty of Chemistry, Nicolaus Copernicus University, Gagarina 7 St., PL-87100 Torun, Poland; (A.K.-S.); (A.K.); (K.R.); (M.L.)
| | - Katarzyna Rafińska
- Department of Environmental Chemistry and Bioanalytics, Faculty of Chemistry, Nicolaus Copernicus University, Gagarina 7 St., PL-87100 Torun, Poland; (A.K.-S.); (A.K.); (K.R.); (M.L.)
| | - Magdalena Ligor
- Department of Environmental Chemistry and Bioanalytics, Faculty of Chemistry, Nicolaus Copernicus University, Gagarina 7 St., PL-87100 Torun, Poland; (A.K.-S.); (A.K.); (K.R.); (M.L.)
| | - Bogusław Buszewski
- Department of Environmental Chemistry and Bioanalytics, Faculty of Chemistry, Nicolaus Copernicus University, Gagarina 7 St., PL-87100 Torun, Poland; (A.K.-S.); (A.K.); (K.R.); (M.L.)
- Interdisciplinary Centre of Modern Technologies, Nicolaus Copernicus University, Wileńska 4 St., PL-87100 Torun, Poland
- Correspondence: ; Tel.: +49-56-611-4308; Fax: +49-56-611-4837
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18
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Wang X, Chen Y, Wang Y, Dai W, Piao C, Yu H. Characteristics of lipoxygenase-based and lipoxygenase-deficient soy yogurt with modified okara. Food Sci Biotechnol 2021; 30:1675-1684. [PMID: 34925942 DOI: 10.1007/s10068-021-01003-w] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2021] [Revised: 09/27/2021] [Accepted: 10/31/2021] [Indexed: 11/28/2022] Open
Abstract
Lipoxygenase-based and lipoxygenase-deficient okara were modified by Kluyveromyces marxianus fermentation, then adding modified okara back to the corresponding soymilk to prepare soy yogurt. The physicochemical properties, texture, and volatile components of soy yogurt were characterized. The results showed that okara modified by Kluyveromyces marxianus fermentation was rich in soluable dietary fiber and was imparted better water-holding capacity, swelling capacity, and oil-holding capacity. The soy yogurt with the modified okara was greatly enhanced in its appearance, texture and was relatively stable during storage. Moreover, lipoxygenase-based soy yogurt had a unique soybean flavor while lipoxygenase-deficient soy yogurt had a slight beany flavor and soybean flavor. This article guides a bio-modified method for okara and provides a theoretical basis for the further development and application of soy yogurt with high dietary fiber as well as lipoxygenase-deficient soy yogurt. Supplementary Information The online version contains supplementary material available at 10.1007/s10068-021-01003-w.
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Affiliation(s)
- Xiujuan Wang
- College of Food Science and Engineering, Jilin Agricultural University, Changchun , 130118 Jilin Province China
| | - Yue Chen
- College of Food Science and Engineering, Jilin Agricultural University, Changchun , 130118 Jilin Province China.,Jilin Green Food Engineering Research Institute, Changchun, 130000 Jilin Province China
| | - Yuhua Wang
- College of Food Science and Engineering, Jilin Agricultural University, Changchun , 130118 Jilin Province China.,National Engineering Laboratory for Wheat and Corn Deep Processing, Changchun, 130118 Jilin Province China
| | - Weichang Dai
- College of Food Science and Engineering, Jilin Agricultural University, Changchun , 130118 Jilin Province China
| | - Chunhong Piao
- College of Food Science and Engineering, Jilin Agricultural University, Changchun , 130118 Jilin Province China.,National Engineering Laboratory for Wheat and Corn Deep Processing, Changchun, 130118 Jilin Province China
| | - Hansong Yu
- College of Food Science and Engineering, Jilin Agricultural University, Changchun , 130118 Jilin Province China.,National Engineering Laboratory for Wheat and Corn Deep Processing, Changchun, 130118 Jilin Province China
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19
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Liu H, Luo S, Liu J, Yan Q, Yang S, Jiang Z. Novel green soybean shuidouchi fermented by Bacillus velezensis with multibioactivities. Food Sci Nutr 2021; 9:6538-6547. [PMID: 34925783 PMCID: PMC8645744 DOI: 10.1002/fsn3.2579] [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: 03/01/2021] [Revised: 08/24/2021] [Accepted: 08/26/2021] [Indexed: 11/22/2022] Open
Abstract
Soybeans are usually fermented by Bacillus subtilis to produce shuidouchi, which is a traditional fermentation soybean product in China. In the study, green soybeans were fermented by Bacillus velezensis to make a novel green soybean shuidouchi with multibioactivities. The processing conditions were optimized as follows: initial moisture content 75%, inoculum concentration 7 log CFU/g, and incubation time 24 h for prefermentation; water addition 50%, salt addition 6%, temperature 45°C, 3 days for postfermentation. The fermented green soybean shuidouchi (FGSS) showed 234.8 FU/g dry weight (DW) for the fibrinolytic activity and IC50 of 0.33 mg/ml for the anticoagulant activity. FGSS had higher contents of chemical components including 3.6 mg rutin (RE)/g DW of total flavonoids, 8.2 mg gallic acid (GAE)/g DW of total phenolics, 63.7 mg/g DW of reducing sugars, and 163.8 mg/g DW of peptides than the unfermented green soybean shuidouchi (UGSS). Moreover, it exhibited high antioxidant activities of 29.8, 85.1 μmol trolox equivalent (TE)/g DW, and 12.8 μmol Fe2+/g DW through 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2'-azino-bis (3-ethylbenzthiazoline-6-sulfonic acid) diammonium salt (ABTS), and ferric reducing antioxidant power (FRAP) experiments. Thus, a novel green soybean shuidouchi fermented by B. velezensis owing to multibioactivities can provide a theoretical basis for the further development of functional shuidouchi.
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Affiliation(s)
- Hong Liu
- Key Laboratory of Food Bioengineering (China National Light Industry)College of EngineeringChina Agricultural UniversityBeijingChina
| | - Shen Luo
- Beijing Advanced Innovation Center for Food Nutrition and Human HealthCollege of Food Science & Nutritional EngineeringChina Agricultural UniversityBeijingChina
| | - Jun Liu
- Beijing Advanced Innovation Center for Food Nutrition and Human HealthCollege of Food Science & Nutritional EngineeringChina Agricultural UniversityBeijingChina
| | - Qiaojuan Yan
- Key Laboratory of Food Bioengineering (China National Light Industry)College of EngineeringChina Agricultural UniversityBeijingChina
| | - Shaoqing Yang
- Beijing Advanced Innovation Center for Food Nutrition and Human HealthCollege of Food Science & Nutritional EngineeringChina Agricultural UniversityBeijingChina
| | - Zhengqiang Jiang
- Beijing Advanced Innovation Center for Food Nutrition and Human HealthCollege of Food Science & Nutritional EngineeringChina Agricultural UniversityBeijingChina
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20
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Zhu L, Mu T, Ma M, Sun H, Zhao G. Nutritional composition, antioxidant activity, volatile compounds, and stability properties of sweet potato residues fermented with selected lactic acid bacteria and bifidobacteria. Food Chem 2021; 374:131500. [PMID: 34772572 DOI: 10.1016/j.foodchem.2021.131500] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2021] [Revised: 10/25/2021] [Accepted: 10/27/2021] [Indexed: 01/31/2023]
Abstract
The effects of four kinds of lactic acid bacteria (LAB) and one bifidobacteria on nutritional composition, antioxidant activity, volatile compounds and stability properties of fermented sweet potato residues (SPR) were investigated. The soluble dietary fiber (12.92-16.63 g/100 g DW), total polyphenols content (90.51-97.35 mg/100 g DW), organic acids, and stability of SPR were increased after fermentation. The DPPH radical scavenging capacity (39.49-62.04 mg AAE/100 g DW) and ferric reducing antioxidant power (47.14-71.87 mg TE/100 g DW) were also increased, of which SPR fermented with Lacticaseibacillus rhamnosus CICC 23119 exhibited the highest values. Meanwhile, the anti-nutritional compound (oxalic acid) was decreased from 0.46 to 0.08-0.30 mg/g DW. Also, the fermented SPR exhibited different flavors compared with SPR, due to the production of acids especially antiseptic hexanoic acid and sorbic acid. Therefore, these results can provide a theoretical basis for the high-value utilization of SPR.
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Affiliation(s)
- Lili Zhu
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, No. 2 Yuan Ming Yuan West Road, Haidian District, Beijing 100193, PR China; College of Food Science, Southwest University, No. 2 Tian Sheng Road, Beibei District, Chongqing 400715, PR China
| | - Taihua Mu
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, No. 2 Yuan Ming Yuan West Road, Haidian District, Beijing 100193, PR China.
| | - Mengmei Ma
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, No. 2 Yuan Ming Yuan West Road, Haidian District, Beijing 100193, PR China.
| | - Hongnan Sun
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, No. 2 Yuan Ming Yuan West Road, Haidian District, Beijing 100193, PR China.
| | - Guohua Zhao
- College of Food Science, Southwest University, No. 2 Tian Sheng Road, Beibei District, Chongqing 400715, PR China
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21
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Effect of two-step fermentation with lactic acid bacteria and Saccharomyces cerevisiae on key chemical properties, molecular structure and flavor characteristics of horseradish sauce. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111637] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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22
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Statistical Approach to Potentially Enhance the Postbiotication of Gluten-Free Sourdough. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app11115306] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Abstract
Fermented products are permanently under the attention of scientists and consumers, both due to nutritional importance and health promoting effects. The fermented functional foods contribute to a more balanced diet and increase the immune responses (among many other health effects) with positive implications for quality of life. In this sense, improving the sourdough’s fermentation to boost the biotic (postbiotic and paraprobiotic) properties of the sourdough-based products has positive impacts on the nutritional and functional properties of the final baked products. These enhanced sourdoughs can be obtained in controlled fermentation conditions and used as sourdough bread improvers or novel bioingredients. In this context, our work aimed to optimize, using statistical tools, a gluten-free sourdough based on chickpea, quinoa, and buckwheat fermentation with selected lactic acid bacteria (LAB) to enhance its postbiotic properties. The most important biotechnological parameters were selected by Plackett–Burman Design (PBD) and then Response Surface Methodology (RSM) was applied to evaluate the interactions between the selected factors to maximize the gluten-free sourdough’s properties. As a result, the optimized fermented sourdough had antimicrobial activity with inhibition ratios between 71 and 100% against the Aspergillus niger, Aspergillus flavus, Penicillium spp. molds and against the Bacillus spp endospore-forming Gram-positive rods. The optimized variant showed a total titratable acidity (TTA) of 40.2 mL NaOH 0.1N. Finally, the high-performance liquid chromatography (HPLC) analysis highlighted a heterofermentative profile for the organic acids from the optimized sourdough. Among flavonoids and polyphenols, the level of caffeic and vanillic acids increased after lactic acid fermentation. The comparison between the optimized sourdough and the control evidenced significant differences in the metabolite profiles, thus highlighting its potential postbiotication effect.
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23
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Cano y Postigo LO, Jacobo-Velázquez DA, Guajardo-Flores D, Garcia Amezquita LE, García-Cayuela T. Solid-state fermentation for enhancing the nutraceutical content of agrifood by-products: Recent advances and its industrial feasibility. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.100926] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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Privatti RT, Rodrigues CEDC. An Overview of the Composition, Applications, and Recovery Techniques of the Components of Okara Aimed at the Biovalorization of This Soybean Processing Residue. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1926484] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- Rafaela Torrezan Privatti
- Laboratório De Engenharia De Separações (LES), Departamento De Engenharia De Alimentos (ZEA), Faculdade De Zootecnia E Engenharia De Alimentos (FZEA), Universidade De Sao Paulo (USP), Pirassununga, Brazil
| | - Christianne Elisabete da Costa Rodrigues
- Laboratório De Engenharia De Separações (LES), Departamento De Engenharia De Alimentos (ZEA), Faculdade De Zootecnia E Engenharia De Alimentos (FZEA), Universidade De Sao Paulo (USP), Pirassununga, Brazil
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25
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Biogas generation by hybrid treatment of dairy wastewater with lipolytic whole cell preparations and anaerobic sludge. Biochem Eng J 2021. [DOI: 10.1016/j.bej.2021.107965] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
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26
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Hadj Saadoun J, Calani L, Cirlini M, Bernini V, Neviani E, Del Rio D, Galaverna G, Lazzi C. Effect of fermentation with single and co-culture of lactic acid bacteria on okara: evaluation of bioactive compounds and volatile profiles. Food Funct 2021; 12:3033-3043. [PMID: 33710215 DOI: 10.1039/d0fo02916e] [Citation(s) in RCA: 26] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
Abstract
Okara is the main soybean by-product resulting from the processing of soy milk and tofu. Despite being a product with a lot of potential and rich in many bioactive compounds such as polyphenols, it presents an unpleasant, rancid aroma. For this reason its use in the food industry is limited. In this study, we have reported the integral use of okara in a solid state fermentation process, conducted with wild strains of lactic acid bacteria, to evaluate the effect of bacterial metabolism on the volatile and polyphenolic profiles. Strains belonging to Lactobacillus acidophilus, Lacticaseibacillus rhamnosus and Pediococcus acidilactici species were used in monoculture and, for the first time, in co-culture. The results showed an improvement in the aromatic fraction showing a decrease in hexanal, responsible for off-flavour, and an increase in ketones with fruity and buttery notes in fermented okara. Polyphenols were also affected, and, in particular, a bioconversion of glucoside isoflavones to the aglycone forms was highlighted in all fermented substrates. In addition, the appearance of both phenyllactic and p-hydroxyphenyllactic acids as well as the increase in indole-3-lactic acid was observed for the first time upon okara fermentation. Overall, the co-culture appears to be the most promising for biovalorization of okara, thereby opening the possibility of its use in the development of functional ingredients.
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27
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Wang X, Zhang Y, Li Y, Yu H, Wang Y, Piao C. Insoluble dietary fibre from okara (soybean residue) modified by yeast Kluyveromyces marxianus. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.110252] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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