1
|
Zhou Y, Wu J, Monto AR, Yuan L, Gao R. Elevated levels of branched chain fatty acids in low-salt fish sauce by co-fermentation: flavor improvement and metabolism analysis. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024. [PMID: 39166735 DOI: 10.1002/jsfa.13829] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/19/2024] [Revised: 08/08/2024] [Accepted: 08/09/2024] [Indexed: 08/23/2024]
Abstract
BACKGROUND Traditional fish sauce products rely on relatively long fermentation time and high salt concentration, resulting in inconsistent quality and health risks. Branched-chain fatty acids (BCFAs) are associated with nutritional benefits and health-care effects, mainly derived from food fermentation. This study aimed to screen BCFAs-producing bacteria with high protease and aminotransferase activity as starter cultures for fish sauce fermentation. RESULTS The low-salt fish sauce products were obtained by co-fermentation with three chosen strains. Trichloroacetic acid (TCA)-soluble peptides and amino acid nitrogen concentrations were higher in the co-fermentation group (FH group). The organoleptic evaluation showed co-fermentation optimized flavor composition and endured with rich taste. The levels of BCFAs and branched-chain amino acids (BCAAs) significantly increased by co-fermentation. Volatile metabolomics analysis indicated that BCFAs, branched-chain esters, and pyrazines were the key flavor compounds in the co-fermented group. CONCLUSION The co-fermentation system with selected strains to ferment low-salt fish sauce has the potential to increase BCFA content and improve flavor and nutrition. © 2024 Society of Chemical Industry.
Collapse
Affiliation(s)
- Yue Zhou
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Junxiao Wu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Abdul Razak Monto
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Li Yuan
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Ruichang Gao
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| |
Collapse
|
2
|
Wei S, Wu Q, Wang Z, Yu X, Jiao J, Dong X. Determination of key volatile fishy substances of sea cucumber powder during the processing and their removal by supercritical fluid extraction. Food Res Int 2024; 190:114603. [PMID: 38945572 DOI: 10.1016/j.foodres.2024.114603] [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: 03/18/2024] [Revised: 06/04/2024] [Accepted: 06/04/2024] [Indexed: 07/02/2024]
Abstract
More than 40 volatile compounds were detected in sea cucumber powder during the processing (through freeze-dried, desalination, supercritical fluid extraction and ultra-micro grinding) by multiple methods including e-nose, GC-IMS and GC-MS. It has been determined that aldehydes are the predominant volatile substances in the original freeze-dried sample, accounting for about 30 % of the total volatile substances. In addition, we established a supercritical fluid extraction strategy that could efficiently remove the aldehydes from the sea cucumber powder. GC-IMS and GC-MS showed that the relative content of aldehydes significantly decreased by 14 % and 28 %, respectively. Quantification of aldehydes using GC-MS showed a significant decrease in octanal from 927 µg/kg to 159 µg/kg. Further investigation combined with OAV analysis showed that 17 volatile substances in the freeze-dried sea cucumber powder were considered to be the predominant volatile compounds (OAV > 1).The primary fishy compounds found in sea cucumber powder were identified as hexanal, octanal, and an unidentified compound using GC-O, which can be effectively removed (OAV can't been estimated) by the supercritical fluid extraction strategy we established.
Collapse
Affiliation(s)
- Shibiao Wei
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, Dalian Technology Innovation Center for Chinese Prepared Food, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; Academy of Food Interdisciplinary Science, Dalian Polytechnic University, Dalian 116034, Liaoning, China
| | - Qiong Wu
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, Dalian Technology Innovation Center for Chinese Prepared Food, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; Academy of Food Interdisciplinary Science, Dalian Polytechnic University, Dalian 116034, Liaoning, China
| | - Zheming Wang
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, Dalian Technology Innovation Center for Chinese Prepared Food, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; Academy of Food Interdisciplinary Science, Dalian Polytechnic University, Dalian 116034, Liaoning, China
| | - Xiliang Yu
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, Dalian Technology Innovation Center for Chinese Prepared Food, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; Academy of Food Interdisciplinary Science, Dalian Polytechnic University, Dalian 116034, Liaoning, China
| | - Jian Jiao
- Beijing Tong Ren Tang Health (Dalian) Seafoods Co. L td., Dalian 116045, China
| | - Xiuping Dong
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, Dalian Technology Innovation Center for Chinese Prepared Food, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; Academy of Food Interdisciplinary Science, Dalian Polytechnic University, Dalian 116034, Liaoning, China.
| |
Collapse
|
3
|
Chamari M, Anvar SAA, Pourahmad R, Nowruzi B, Yousefi S. Study of alginate-encapsulated phycoerythrin in promoting the biological activity of synbiotic ice cream with Lactobacillus casei. Sci Rep 2024; 14:15471. [PMID: 38969697 PMCID: PMC11226622 DOI: 10.1038/s41598-024-66365-7] [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: 02/09/2024] [Accepted: 07/01/2024] [Indexed: 07/07/2024] Open
Abstract
This study examines the effect of phycoerythrin (PE) from a cyanobacterial Nostoc strain encapsulated with alginate as a potential prebiotic to produce synbiotic ice cream products with Lactobacillus casei. It was found that the addition of the encapsulated PE affected, mostly favourably, the physicochemical properties, antioxidant activity, probiotic survival, volatile compound contents, and sensory acceptability of the synbiotic ice cream samples before and after aging at the freezing periods of one day to eight weeks. Thus, it confirms the prebiotic potential of PE for synbiotic ice creams with L. casei.
Collapse
Affiliation(s)
- Maryam Chamari
- Department of Food Hygiene, Science and Research Branch, Islamic Azad University, Tehran, Iran
| | - Seyed Amir Ali Anvar
- Department of Food Hygiene, Science and Research Branch, Islamic Azad University, Tehran, Iran.
| | - Rezvan Pourahmad
- Department of Food Science and Technology, Varamin-Pishva Branch, Islamic Azad University, Varamin, Iran
| | - Bahareh Nowruzi
- Department of Biotechnology, Faculty of Converging Sciences and Technologies, Science and Research Branch, Islamic Azad University, Tehran, Iran
| | - Shima Yousefi
- Department of food Science and technology, Science and Research Branch, Islamic Azad University, Tehran, Iran
| |
Collapse
|
4
|
Yay C, Cinar ZO, Donmez S, Tumer TB, Guneser O, Hosoglu MI. Optimizing bioreactor conditions for Spirulina fermentation by Lactobacillus helveticus and Kluyveromyces marxianus: Impact on chemical & bioactive properties. BIORESOURCE TECHNOLOGY 2024; 403:130832. [PMID: 38754558 DOI: 10.1016/j.biortech.2024.130832] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/28/2024] [Revised: 05/09/2024] [Accepted: 05/09/2024] [Indexed: 05/18/2024]
Abstract
This study focused on optimizing the production of fermented Spirulina (FS) products using a bioactivity-guided strategy with Lactobacillus helveticus B-4526 and Kluyveromyces marxianus Y-329 in a 3-L bioreactor. Various operating conditions, including aeration rates and pH modes, were tested. While both microorganisms thrived under all conditions, the "cascade" mode, controlling dissolved oxygen, enhanced protein hydrolysis and antioxidant activity, as confirmed by SDS-PAGE and DPPH/TEAC assays, respectively. Screening revealed that "cascade" FS significantly decreased viability of colon cancer cells (HT-29) in a dose-dependent manner, with up to a 72 % reduction. Doses ≤ 500 μg mL-1 of "cascade" FS proved safe and effective in suppressing NO release without compromising cellular viability. Additionally, "cascade" FS exhibited diverse volatile organic compounds and reducing the characteristic "seaweed" aroma. These findings highlight "cascade" FS as a promising alternative food source with improved bioactive properties, urging further exploration of its bioactive compounds, particularly bioactive peptides.
Collapse
Affiliation(s)
- Cansu Yay
- Gebze Technical University, Institute of Biotechnology, Gebze-Kocaeli, Turkiye
| | - Zeynep Ozlem Cinar
- Graduate Program of Molecular Biology and Genetics, School of Graduate Studies, Canakkale Onsekiz Mart University, Canakkale 17020, Turkiye
| | - Serhat Donmez
- Graduate Program of Molecular Biology and Genetics, School of Graduate Studies, Canakkale Onsekiz Mart University, Canakkale 17020, Turkiye
| | - Tugba Boyunegmez Tumer
- Graduate Program of Molecular Biology and Genetics, School of Graduate Studies, Canakkale Onsekiz Mart University, Canakkale 17020, Turkiye
| | - Onur Guneser
- Uşak University, Food Engineering Department, Usak, Turkiye
| | | |
Collapse
|
5
|
Canoy TS, Wiedenbein ES, Bredie WLP, Meyer AS, Wösten HAB, Nielsen DS. Solid-State Fermented Plant Foods as New Protein Sources. Annu Rev Food Sci Technol 2024; 15:189-210. [PMID: 38109492 DOI: 10.1146/annurev-food-060721-013526] [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: 12/20/2023]
Abstract
The current animal-based production of protein-rich foods is unsustainable, especially in light of continued population growth. New alternative proteinaceous foods are therefore required. Solid-state fermented plant foods from Africa and Asia include several mold- and Bacillus-fermented foods such as tempeh, sufu, and natto. These fermentations improve the protein digestibility of the plant food materials while also creating unique textures, flavors, and taste sensations. Understanding the nature of these transformations is of crucial interest to inspire the development of new plant-protein foods. In this review, we describe the conversions taking place in the plant food matrix as a result of these solid-state fermentations. We also summarize how these (nonlactic) plant food fermentations can lead to desirable flavor properties, such as kokumi and umami sensations, and improve the protein quality by removing antinutritional factors and producing additional essential amino acids in these foods.
Collapse
Affiliation(s)
- Tessa S Canoy
- Department of Food Science, University of Copenhagen, Frederiksberg, Denmark; ,
| | | | - Wender L P Bredie
- Department of Food Science, University of Copenhagen, Frederiksberg, Denmark; ,
| | - Anne S Meyer
- Department of Biotechnology and Biomedicine, Technical University of Denmark, Lyngby, Denmark
| | - Han A B Wösten
- Microbiology, Department of Biology, Utrecht University, Utrecht, The Netherlands
| | | |
Collapse
|
6
|
Martelli F, Bernini V, Neviani E, Vasconcelos V, Urbatzka R. Lactic acid fermented microalgae and cyanobacteria as a new source of lipid reducing compounds: assessment through zebrafish Nile red fat metabolism assay and untargeted metabolomics. Food Funct 2024; 15:5554-5565. [PMID: 38712867 DOI: 10.1039/d4fo00699b] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 05/08/2024]
Abstract
Obesity is one of the most important threats to human health. Besides existing pharmacological or clinical interventions, novel effective and largely available solutions are still necessary. Among diverse natural resources, microalgae are well known for their complexity in the production of novel secondary metabolites. At the same time, lactic acid bacteria (LAB) are known for their capacity to metabolize, through fermentation, different matrices, and consequently to modify or produce new compounds with potential bioactivity. This work aimed to study the production of fermented microalgae and cyanobacteria, and to analyse their extracts in the zebrafish Nile red fat metabolism assay. Three microalgal species (Chlorella vulgaris, Chlorococcum sp. and Arthrospira platensis) were fermented with seven strains of LAB from 4 species (Lacticaseibacillus rhamnosus, Lacticaseibacillus casei, Lactobacillus delbrueckii bulgaricus and Lacticaseibacillus paracasei), derived from the UPCCO - University of Parma Culture Collection, Parma, Italy). All the selected strains were able to ferment the selected species of microalgae, and the most suitable substrate for LAB growth was Arthrospira platensis. Extracts from fermented Chlorella vulgaris and Chlorococcum sp. reduced significantly the neutral lipid reservoirs, which was not observed without fermentations. The strongest lipid reducing effect was obtained with Arthrospira platensis fermented with Lactobacillus delbrueckii bulgaricus 1932. Untargeted metabolomics identified some compound families, which could be related to the observed bioactivity, namely fatty acids, fatty amides, triterpene saponins, chlorophyll derivatives and purine nucleotides. This work opens up the possibility of developing novel functional foods or food supplements based on microalgae, since lactic acid fermentation enhanced the production of bioactive compounds with lipid reducing activities.
Collapse
Affiliation(s)
- Francesco Martelli
- Department of Food and Drug, University of Parma, Viale delle scienze 49/A, Parma, 43124, Italy
| | - Valentina Bernini
- Department of Food and Drug, University of Parma, Viale delle scienze 49/A, Parma, 43124, Italy
| | - Erasmo Neviani
- Department of Food and Drug, University of Parma, Viale delle scienze 49/A, Parma, 43124, Italy
| | - Vitor Vasconcelos
- Interdisciplinary Center of Marine and Environmental Research (CIIMAR/CIMAR), University of Porto, Terminal de Cruzeiros de Leixões, Av. General Norton de Matos s/n, 4450-208 Matosinhos, Portugal.
- Department of Biology, Faculty of Sciences, University of Porto, Rua do Campo Alegre, 4069-007, Porto, Portugal
| | - Ralph Urbatzka
- Interdisciplinary Center of Marine and Environmental Research (CIIMAR/CIMAR), University of Porto, Terminal de Cruzeiros de Leixões, Av. General Norton de Matos s/n, 4450-208 Matosinhos, Portugal.
| |
Collapse
|
7
|
Paraskevopoulou A, Kaloudis T, Hiskia A, Steinhaus M, Dimotikali D, Triantis TM. Volatile Profiling of Spirulina Food Supplements. Foods 2024; 13:1257. [PMID: 38672929 PMCID: PMC11049305 DOI: 10.3390/foods13081257] [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: 03/15/2024] [Revised: 04/08/2024] [Accepted: 04/12/2024] [Indexed: 04/28/2024] Open
Abstract
Spirulina, a cyanobacterium widely used as a food supplement due to its high nutrient value, contains volatile organic compounds (VOCs). It is crucial to assess the presence of VOCs in commercial spirulina products, as they could influence sensory quality, various processes, and technological aspects. In this study, the volatile profiles of seventeen commercial spirulina food supplements were determined using headspace solid-phase microextraction (HS-SPME), coupled with gas chromatography-mass spectrometry (GC-MS). The identification of volatile compounds was achieved using a workflow that combined data processing with software tools and reference databases, as well as retention indices (RI) and elution order data. A total of 128 VOCs were identified as belonging to chemical groups of alkanes (47.2%), ketones (25.7%), aldehydes (10.9%), alcohols (8.4%), furans (3.7%), alkenes (1.8%), esters (1.1%), pyrazines (0.8%), and other compounds (0.4%). Major volatiles among all samples were hydrocarbons, especially heptadecane and heptadec-8-ene, followed by ketones (i.e., 4-(2,6,6-trimethyl-1-cyclohexen-1-yl)-3-buten-2-one, β-ionone, 2,2,6-trimethylcyclohexan-1-one), aldehydes (i.e., hexanal), and the alcohol oct-1-en-3-ol. Several volatiles were found in spirulina dietary supplements for the first time, including 6,10-dimethylundeca-5,9-dien-2-one (geranylacetone), 6,10,14-trimethylpentadecan-2-one, hept-2-enal, octanal, nonanal, oct-2-en-1-ol, heptan-1-ol, nonan-1-ol, tetradec-9-en-1-ol, 4,4-dimethylcyclohex-2-en-1-ol, 2,6-diethylpyrazine, and 1-(2,5-dimethylfuran-3-yl) ethanone. The methodology used for VOC analysis ensured high accuracy, reliability, and confidence in compound identification. Results reveal a wide variety of volatiles in commercial spirulina products, with numerous newly discovered compounds, prompting further research on sensory quality and production methods.
Collapse
Affiliation(s)
- Aikaterina Paraskevopoulou
- Institute of Nanoscience and Nanotechnology, National Center for Scientific Research “Demokritos”, Patriarchou Grigoriou E & 27 Neapoleos Str., Agia Paraskevi, 15341 Athens, Greece; (A.P.); (T.K.); (A.H.)
- School of Chemical Engineering, National Technical University of Athens, Iroon Politechniou 9, Zografou, 15780 Athens, Greece;
| | - Triantafyllos Kaloudis
- Institute of Nanoscience and Nanotechnology, National Center for Scientific Research “Demokritos”, Patriarchou Grigoriou E & 27 Neapoleos Str., Agia Paraskevi, 15341 Athens, Greece; (A.P.); (T.K.); (A.H.)
- Department of Water Quality Control, Athens Water Supply and Sewerage Company (EYDAP SA), 156 Oropou Str., 11146 Athens, Greece
| | - Anastasia Hiskia
- Institute of Nanoscience and Nanotechnology, National Center for Scientific Research “Demokritos”, Patriarchou Grigoriou E & 27 Neapoleos Str., Agia Paraskevi, 15341 Athens, Greece; (A.P.); (T.K.); (A.H.)
| | - Martin Steinhaus
- Leibniz Institute for Food Systems Biology at the Technical University of Munich (Leibniz-LSB@TUM), Lise-Meitner-Straße 34, 85354 Freising, Germany;
| | - Dimitra Dimotikali
- School of Chemical Engineering, National Technical University of Athens, Iroon Politechniou 9, Zografou, 15780 Athens, Greece;
| | - Theodoros M. Triantis
- Institute of Nanoscience and Nanotechnology, National Center for Scientific Research “Demokritos”, Patriarchou Grigoriou E & 27 Neapoleos Str., Agia Paraskevi, 15341 Athens, Greece; (A.P.); (T.K.); (A.H.)
| |
Collapse
|
8
|
Jiang W, Jia X, Xie N, Wen C, Ma S, Jiang G, Li X, Chi C, Zhang D, Liu W. Aquafeed fermentation improves dietary nutritional quality and benefits feeding behavior, meat flavor, and intestinal microbiota of Chinese mitten crab ( Eriocheir sinensis). ANIMAL NUTRITION (ZHONGGUO XU MU SHOU YI XUE HUI) 2023; 14:1-19. [PMID: 37808949 PMCID: PMC10556058 DOI: 10.1016/j.aninu.2023.04.002] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/15/2022] [Revised: 03/17/2023] [Accepted: 04/05/2023] [Indexed: 10/10/2023]
Abstract
Normally, proper fermentation can be an efficient and widely used method to improve feed quality in animal rearing; however, the studies on crustaceans, especially Eriocheir sinensis, remain limited. This study aimed to investigate whether feed fermentation could meliorate dietary nutritional value and benefit E. sinensis rearing. First, non-fermented feed (NFD) and fermented feed (FD) were produced and assessed, respectively. Then, the "Y" maze feed choice behavior test (180 times; 30 times, 6 rounds) was conducted to assess the attractiveness of these 2 feeds for crabs. Finally, a total of 80 crabs (44.10 ± 0.80 g) were randomly assigned into 2 groups with 4 replicates, and fed the experimental diets for 8 weeks to evaluate the effects of each feed on growth, antioxidant capacity, meat flavor, and intestinal microbiota. In this study, FD showed higher levels of crude protein (P < 0.01), soluble protein (P < 0.01), amino acids (P < 0.05), lactic acid (P < 0.001), and lower levels of crude fiber (P < 0.05) and antinutritional factors (agglutinin, trypsin inhibitor, glycinin, and β-conglycinin) (P < 0.001) than NFD. Additionally, FD was more attractive to crabs than NFD (P < 0.01) and it stimulated the appetite of crabs more than NFD (P < 0.05). The growth performance, feed efficiency, and digestive enzyme activity of FD-fed crabs were significantly higher than those of NFD-fed crabs (P < 0.05). The electronic sensory measurements and free amino acid profiles revealed that the FD diet had positive impacts on the meat flavor of crabs, particularly in "sweet" and "umami" tastes. Moreover, the antioxidant capacity of FD-fed crabs was significantly higher than that of NFD-fed crabs (P < 0.05). Fermented feed also affected the diversity and composition of intestinal microflora. The functional prediction of microbial communities showed that crabs fed FD had a better microecological environment in the intestine. In conclusion, the fermentation of aquafeed could be an effective approach to enhance feed quality and therefore benefit E. sinensis rearing.
Collapse
Affiliation(s)
- Weibo Jiang
- Key Laboratory of Aquatic Nutrition and Feed Science of Jiangsu Province, College of Animal Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Xiaoyan Jia
- Key Laboratory of Aquatic Nutrition and Feed Science of Jiangsu Province, College of Animal Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Ningjun Xie
- Key Laboratory of Aquatic Nutrition and Feed Science of Jiangsu Province, College of Animal Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Chuang Wen
- Key Laboratory of Aquatic Nutrition and Feed Science of Jiangsu Province, College of Animal Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Shuo Ma
- Key Laboratory of Aquatic Nutrition and Feed Science of Jiangsu Province, College of Animal Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Guangzhen Jiang
- Key Laboratory of Aquatic Nutrition and Feed Science of Jiangsu Province, College of Animal Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Xiangfei Li
- Key Laboratory of Aquatic Nutrition and Feed Science of Jiangsu Province, College of Animal Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Cheng Chi
- Key Laboratory of Aquatic Nutrition and Feed Science of Jiangsu Province, College of Animal Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Dingdong Zhang
- Key Laboratory of Aquatic Nutrition and Feed Science of Jiangsu Province, College of Animal Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Wenbin Liu
- Key Laboratory of Aquatic Nutrition and Feed Science of Jiangsu Province, College of Animal Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| |
Collapse
|
9
|
Zhang S, Li C, Wu J, Peng S, Wu W, Liao L. Properties investigations of rape stalks fermented by different salt concentration: Effect of volatile compounds and physicochemical indexes. Food Chem X 2023; 18:100746. [PMID: 37397190 PMCID: PMC10314211 DOI: 10.1016/j.fochx.2023.100746] [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: 10/21/2022] [Revised: 06/01/2023] [Accepted: 06/06/2023] [Indexed: 07/04/2023] Open
Abstract
In order to find out the effect of salt concentration on fermented rape stalks, the physicochemical quality and volatile components was investigated using high performance liquid chromatography (HPLC) and headspace solid phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS). The results showed that there were abundant kinds of free amino acids (FAAs) in all samples, mainly presenting sweet, umami and bitter taste. Through taste activity value (TAV), His, Glu, and Ala contributed significantly to the taste of the sample. 51 volatile components were identified, of which the relative contents of ketones and alcohols were high. By the relative odor activity value (ROAV) analysis, the main components that had a great impact on the flavor were phenylacetaldehyde, β-Ionone, ethyl palmitate and furanone. Adjusting the appropriate salt concentration for fermentation could improve the comprehensive quality of fermented rape stalks and promote the development and utilization of rape products.
Collapse
Affiliation(s)
| | | | | | | | - Weiguo Wu
- Corresponding authors at: No.1, Nongda Road, Furong District, Changsha, Hunan, 410128, China.
| | - Luyan Liao
- Corresponding authors at: No.1, Nongda Road, Furong District, Changsha, Hunan, 410128, China.
| |
Collapse
|
10
|
Bartkiene E, Starkute V, Jomantaite I, Zokaityte E, Mockus E, Tolpeznikaite E, Zokaityte G, Petrova P, Santini A, Rocha JM, Özogul F, Klupsaite D. Multifunctional Nutraceutical Composition Based on Fermented Spirulina, Apple Cider Vinegar, Jerusalem Artichoke, and Bovine Colostrum. Foods 2023; 12:foods12081690. [PMID: 37107485 PMCID: PMC10138001 DOI: 10.3390/foods12081690] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2023] [Revised: 04/11/2023] [Accepted: 04/17/2023] [Indexed: 04/29/2023] Open
Abstract
The main purpose of this experiment was to develop a multifunctional nutraceutical composition based on ingredients of different origins (Spirulina powder (SP), bovine colostrum (BC), Jerusalem artichoke powder (JAP), and apple cider vinegar (ACV)) which possess different health benefits through their different mechanisms of action. In order to improve the functional properties of Spirulina and bovine colostrum, fermentation with the Pediococcus acidilactici No. 29 and Lacticaseibacillus paracasei LUHS244 strains, respectively, was carried out. These LAB strains were chosen due to their good antimicrobial properties. The following parameters were analysed: for Spirulina (non-treated and fermented)-pH, colour coordinates, fatty acid profile, and contents of L-glutamic and GABA acids; for bovine colostrum (non-treated and fermented)-pH, colour coordinates, dry matter, and microbiological parameters (total LAB, total bacteria, total enterobacteria, Escherichia coli, and mould/yeast counts); for the produced nutraceuticals-hardness, colour coordinates, and overall acceptability. It was established that fermentation reduced the pH of the SP and BC and affected their colour coordinates. Fermented SP contained a greater concentration of gamma-aminobutyric and L-glutamic acids (by 5.2 times and 31.4% more, respectively), compared to the non-treated SP and BC. In addition, the presence of gamma-linolenic and omega-3 fatty acids was observed in fermented SP. Fermentation of BC reduces Escherichia coli, total bacteria, total enterobacteria, and total mould/yeast counts in samples. The obtained three-layer nutraceutical (I layer-fermented SP; II-fermented BC and JAP; III-ACV) demonstrated a high overall acceptability. Finally, our finding suggest that the selected nutraceutical combination has immense potential in the production of a multifunctional product with improved functionality and a high acceptability.
Collapse
Affiliation(s)
- Elena Bartkiene
- Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania
| | - Vytaute Starkute
- Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania
| | - Ieva Jomantaite
- Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania
| | - Egle Zokaityte
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania
| | - Ernestas Mockus
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania
| | - Ernesta Tolpeznikaite
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania
| | - Gintare Zokaityte
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania
| | - Penka Petrova
- Institute of Microbiology, Bulgarian Academy of Sciences, Acad. G. Bontchev Str. bl. 26, 1113 Sofia, Bulgaria
| | - Antonello Santini
- Department of Pharmacy, University of Napoli Federico II, Via D. Montesano 49, 80131 Napoli, Italy
| | - João Miguel Rocha
- CBQF-Centro de Biotecnologia e Química Fina-Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal
- LEPABE-Laboratory for Process Engineering, Environment, Biotechnology and Energy, Faculty of Engineering, University of Porto, Rua Dr. Roberto Frias, s/n, 4200-465 Porto, Portugal
- ALiCE-Associate Laboratory in Chemical Engineering, Faculty of Engineering, University of Porto, Rua Dr. Roberto Frias, s/n, 4200-465 Porto, Portugal
| | - Fatih Özogul
- Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, Balcali, Adana 01330, Turkey
- Biotechnology Research and Application Center, Cukurova University, Balcali, Adana 01330, Turkey
| | - Dovile Klupsaite
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania
| |
Collapse
|
11
|
Bioprocessing to Preserve and Improve Microalgae Nutritional and Functional Potential: Novel Insight and Perspectives. Foods 2023; 12:foods12050983. [PMID: 36900500 PMCID: PMC10001325 DOI: 10.3390/foods12050983] [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: 01/23/2023] [Revised: 02/16/2023] [Accepted: 02/23/2023] [Indexed: 03/02/2023] Open
Abstract
Microalgae are aquatic unicellular microorganisms and, although various species are approved for human consumption, Arthrospira and Chlorella are the most widespread. Several nutritional and functional properties have been bestowed to microalgae principal micro- and macro-nutrients, with antioxidant, immunomodulatory and anticancer being the most common. The many references to their potential as a food of the future is mainly ascribed to the high protein and essential amino acid content, but they are also a source of pigments, lipids, sterols, polysaccharides, vitamins, and phenolic compounds with positive effects on human health. Nevertheless, microalgae use is often hindered by unpleasant color and flavor and several strategies have been sought to minimize such challenges. This review provides an overview of the strategies so far proposed and the main nutritional and functional characteristic of microalgae and the foods made thereof. Processing treatments have been used to enrich microalgae-derived substrates in compounds with antioxidant, antimicrobial, and anti-hypertensive properties. Extraction, microencapsulation, enzymatic treatments, and fermentation are the most common, each with their own pros and cons. Yet, for microalgae to be the food of the future, more effort should be put into finding the right pre-treatments that can allow the use of the whole biomass and be cost-effective while bringing about features that go beyond the mere increase of proteins.
Collapse
|
12
|
Submerged and Solid-State Fermentation of Spirulina with Lactic Acid Bacteria Strains: Antimicrobial Properties and the Formation of Bioactive Compounds of Protein Origin. BIOLOGY 2023; 12:biology12020248. [PMID: 36829524 PMCID: PMC9952912 DOI: 10.3390/biology12020248] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 12/16/2022] [Revised: 01/27/2023] [Accepted: 01/31/2023] [Indexed: 02/09/2023]
Abstract
The aim of this study was to investigate the changes in bioactive compounds (L-glutamic acid (L-Glu), gamma-aminobutyric acid (GABA) and biogenic amines (BAs)) during the submerged (SMF) and solid-state (SSF) fermentation of Spirulina with lactobacilli strains (Lacticaseibacillus paracasei No. 244; Levilactobacillus brevis No. 173; Leuconostoc mesenteroides No. 225; Liquorilactobacillus uvarum No. 245). The antimicrobial properties of the untreated and fermented Spirulina against a variety of pathogenic and opportunistic strains were tested. The highest concentrations of L-Glu (3841 mg/kg) and GABA (2396 mg/kg) were found after 48 h of SSF with No. 173 and No. 244 strains, respectively. The LAB strain used for biotreatment and the process conditions, as well as the interaction of these factors, had statistically significant effects on the GABA concentration in Spirulina (p ≤ 0.001, p = 0.019 and p = 0.011, respectively). In all cases, the SSF of Spirulina had a higher total BA content than SMF. Most of the fermented Spirulina showed exceptional antimicrobial activity against Staphylococcus aureus but not against the other pathogenic bacteria. The ratios of BA/GABA and BA/L-Glu ranged from 0.5 to 62 and from 0.31 to 10.7, respectively. The GABA content was correlated with putrescine, cadaverine, histamine, tyramine, spermidine and spermine contents. The L-glutamic acid concentration showed positive moderate correlations with tryptamine, putrescine, spermidine and spermine. To summarize, while high concentrations of desirable compounds are formed during fermentation, the formation of non-desirable compounds (BAs) must also be considered due to the similar mechanism of their synthesis as well as the possibility of obtaining high concentrations in the end products.
Collapse
|
13
|
Monitoring the Aroma Compound Profiles in the Microbial Fermentation of Seaweeds and Their Effects on Sensory Perception. FERMENTATION-BASEL 2023. [DOI: 10.3390/fermentation9020135] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
Abstract
Seaweeds have a variety of biological activities, and their aromatic characteristics could play an important role in consumer acceptance. Here, changes in aroma compounds were monitored during microbial fermentation, and those most likely to affect sensory perception were identified. Ulva sp. and Laminaria sp. were fermented and generally recognized as safe microorganisms, and the profile of volatile compounds in the fermented seaweeds was investigated using headspace solid-phase microextraction with gas chromatography–mass spectrometry. Volatile compounds, including ketones, aldehydes, alcohols, and acids, were identified during seaweed fermentation. Compared with lactic acid bacteria fermentation, Bacillus subtilis fermentation could enhance the total ketone amount in seaweeds. Saccharomyces cerevisiae fermentation could also enhance the alcohol content in seaweeds. Principal component analysis of volatile compounds revealed that fermenting seaweeds with B. subtilis or S. cerevisiae could reduce aldehyde contents and boost ketone and alcohol contents, respectively, as expected. The odor of the fermented seaweeds was described by using GC–olfactometry, and B. subtilis and S. cerevisiae fermentations could enhance pleasant odors and reduce unpleasant odors. These results can support the capability of fermentation to improve the aromatic profile of seaweeds.
Collapse
|
14
|
Tolpeznikaite E, Bartkevics V, Skrastina A, Pavlenko R, Mockus E, Zokaityte E, Starkute V, Klupsaite D, Ruibys R, Rocha JM, Santini A, Bartkiene E. Changes in Spirulina's Physical and Chemical Properties during Submerged and Solid-State Lacto-Fermentation. Toxins (Basel) 2023; 15:75. [PMID: 36668894 PMCID: PMC9862786 DOI: 10.3390/toxins15010075] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2022] [Revised: 01/07/2023] [Accepted: 01/10/2023] [Indexed: 01/18/2023] Open
Abstract
The aim of this study was to select a lactic acid bacteria (LAB) strain for bio-conversion of Spirulina, a cyanobacteria ("blue-green algae"), into an ingredient with a high concentration of gamma-aminobutyric acid (GABA) for human and animal nutrition. For this purpose, ten different LAB strains and two different fermentation conditions (SMF (submerged) and SSF (solid state fermentation)) were tested. In addition, the concentrations of fatty acids (FA) and biogenic amines (BA) in Spirulina samples were evaluated. It was established that Spirulina is a suitable substrate for fermentation, and the lowest pH value (4.10) was obtained in the 48 h SSF with Levilactobacillus brevis. The main FA in Spirulina were methyl palmitate, methyl linoleate and gamma-linolenic acid methyl ester. Fermentation conditions were a key factor toward glutamic acid concentration in Spirulina, and the highest concentration of GABA (2395.9 mg/kg) was found in 48 h SSF with Lacticaseibacillus paracasei samples. However, a significant correlation was found between BA and GABA concentrations, and the main BA in fermented Spirulina samples were putrescine and spermidine. Finally, the samples in which the highest GABA concentrations were found also displayed the highest content of BA. For this reason, not only the concentration of functional compounds in the end-product must be controlled, but also non-desirable substances, because both of these compounds are produced through similar metabolic pathways of the decarboxylation of amino acids.
Collapse
Affiliation(s)
- Ernesta Tolpeznikaite
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, LT-44307 Kaunas, Lithuania
| | - Vadims Bartkevics
- Institute of Food Safety, Animal Health and Environment “BIOR”, Zemgales Priekšpilsēta, LV-1076 Riga, Latvia
| | - Anna Skrastina
- Institute of Food Safety, Animal Health and Environment “BIOR”, Zemgales Priekšpilsēta, LV-1076 Riga, Latvia
| | - Romans Pavlenko
- Institute of Food Safety, Animal Health and Environment “BIOR”, Zemgales Priekšpilsēta, LV-1076 Riga, Latvia
| | - Ernestas Mockus
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, LT-44307 Kaunas, Lithuania
| | - Egle Zokaityte
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, LT-44307 Kaunas, Lithuania
| | - Vytaute Starkute
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, LT-44307 Kaunas, Lithuania
- Department of Food Safety and Quality, Faculty of Veterinary, Lithuanian University of Health Sciences, LT-44307 Kaunas, Lithuania
| | - Dovile Klupsaite
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, LT-44307 Kaunas, Lithuania
| | - Romas Ruibys
- Institute of Agricultural and Food Sciences, Agriculture Academy, Vytautas Magnus University, LT-44244 Kaunas, Lithuania
| | - João Miguel Rocha
- LEPABE—Laboratory for Process Engineering, Environment, Biotechnology and Energy, Faculty of Engineering, University of Porto, s/n, 4200-465 Porto, Portugal
- ALiCE—Associate Laboratory in Chemical Engineering, Faculty of Engineering, University of Porto, s/n, 4200-465 Porto, Portugal
| | - Antonello Santini
- Department of Pharmacy, University of Napoli Federico II, Via D. Montesano 49, 80131 Napoli, Italy
| | - Elena Bartkiene
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, LT-44307 Kaunas, Lithuania
- Department of Food Safety and Quality, Faculty of Veterinary, Lithuanian University of Health Sciences, LT-44307 Kaunas, Lithuania
| |
Collapse
|
15
|
Preparation and characterization of duck liver-derived antioxidant peptides based on LC-MS/MS, molecular docking, and machine learning. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114479] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
|
16
|
Huang W, Xu H, Pan J, Dai C, Mintah BK, Dabbour M, Zhou R, He R, Ma H. Mixed-Strain Fermentation Conditions Screening of Polypeptides from Rapeseed Meal and the Microbial Diversity Analysis by High-Throughput Sequencing. Foods 2022. [PMCID: PMC9601322 DOI: 10.3390/foods11203285] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022] Open
Abstract
Conventional fermentation of rapeseed meal has disadvantages such as sterilization requirement, high energy consumption and low efficiency, as well as poor action of single bacteria. To overcome these drawbacks, mixed-strain fermentation of unsterilized rapeseed meal was investigated. Mixed-fermentation of unsterilized rapeseed meal (ratio of solid–liquid 1:1.2 g/mL) using Bacillus subtilis, Pediococcus acidilactici and Candida tropicalis (at 40 °C, for 3 days, with inoculation amount of 15% (w/w)) substantially increased the polypeptide content in rapeseed meal by 814.5% and decreased the glucosinolate content by 46.20%. The relationship between microbial diversity and physicochemical indicators showed that the improvement in polypeptide content was mainly caused by C. tropicalis (on the first day of fermentation) and B. subtilis (on the second day). Compared to raw rapeseed meal, the microbial diversity following the fermentation was significantly reduced, indicating that mixed-strain fermentation can inhibit the growth of miscellaneous bacteria. The study findings suggest that mixed-strain fermentation could be used to considerably increase the polypeptide content of unsterilized rapeseed meal, increasing the potential of rapeseed meal.
Collapse
Affiliation(s)
- Wei Huang
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China
- Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China
| | - Haining Xu
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China
- Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China
| | - Jiayin Pan
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China
- Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China
| | - Chunhua Dai
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China
- Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China
| | | | - Mokhtar Dabbour
- Department of Agricultural and Biosystems Engineering, Faculty of Agriculture, Benha University, Moshtohor P.O. Box 13736, Egypt
| | - Rong Zhou
- Fishery Machinery and Instrument Research Institute, Chinese Academy of Fishery Sciences, 63 Chifeng Road, Yangpu District, Shanghai 200092, China
| | - Ronghai He
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China
- Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China
- Correspondence: ; Tel./Fax: +86-(511)-8878-0201
| | - Haile Ma
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China
- Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China
| |
Collapse
|
17
|
Lim JM, Yoo YJ, Lee SH, Jang TH, Seralathan KK, Lee EY, Tae HJ, Yim EJ, Jeong DY, Oh BT. Anti-inflammatory, anti-lipogenesis, and anti-obesity benefits of fermented Aronia vinegar evaluated in 3T3-L1 cells and high-fat diet induced C57BL/6 mice. FOOD BIOTECHNOL 2022. [DOI: 10.1080/08905436.2022.2124263] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
Affiliation(s)
- Jeong-Muk Lim
- Division of Biotechnology, Advanced Institute of Environment and Bioscience, College of Environmental and Bioresource Sciences, Jeonbuk National University, Iksan, South Korea
| | - Yeo-Jin Yoo
- College of Veterinary Medicine and Bio-safety Research Institute, Jeonbuk National University, Iksan, Korea
| | - Seong-Hyeon Lee
- Division of Biotechnology, Advanced Institute of Environment and Bioscience, College of Environmental and Bioresource Sciences, Jeonbuk National University, Iksan, South Korea
| | - Tae-Hu Jang
- Division of Biotechnology, Advanced Institute of Environment and Bioscience, College of Environmental and Bioresource Sciences, Jeonbuk National University, Iksan, South Korea
| | - Kamala-Kannan Seralathan
- Division of Biotechnology, Advanced Institute of Environment and Bioscience, College of Environmental and Bioresource Sciences, Jeonbuk National University, Iksan, South Korea
| | - Eui-Yong Lee
- College of Veterinary Medicine and Bio-safety Research Institute, Jeonbuk National University, Iksan, Korea
| | - Hyun-Jin Tae
- College of Veterinary Medicine and Bio-safety Research Institute, Jeonbuk National University, Iksan, Korea
| | - Eun-Jung Yim
- Microbial Institute for Fermentation Industry (MIFI), Sunchang, South Korea
| | - Do-Youn Jeong
- Microbial Institute for Fermentation Industry (MIFI), Sunchang, South Korea
| | - Byung-Taek Oh
- Division of Biotechnology, Advanced Institute of Environment and Bioscience, College of Environmental and Bioresource Sciences, Jeonbuk National University, Iksan, South Korea
| |
Collapse
|
18
|
De Farias Silva CE, Costa GYSCM, Ferro JV, de Oliveira Carvalho F, da Gama BMV, Meili L, dos Santos Silva MC, Almeida RMRG, Tonholo J. Application of machine learning to predict the yield of alginate lyase solid-state fermentation by Cunninghamella echinulata: artificial neural networks and support vector machine. REACTION KINETICS MECHANISMS AND CATALYSIS 2022. [DOI: 10.1007/s11144-022-02293-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
|
19
|
Fermented Spirulina (FS) products by different Lactic acid bacteria (LAB) and Bacillus strains: Manufacturing process, chemical composition and sensory properties. Food Chem 2022; 400:133994. [DOI: 10.1016/j.foodchem.2022.133994] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2022] [Revised: 08/09/2022] [Accepted: 08/19/2022] [Indexed: 11/22/2022]
|
20
|
A Novel Fermented Rapeseed Meal, Inoculated with Selected Protease-Assisting Screened B. subtilis YY-4 and L. plantarum 6026, Showed High Availability and Strong Antioxidant and Immunomodulation Potential Capacity. Foods 2022; 11:foods11142118. [PMID: 35885361 PMCID: PMC9317248 DOI: 10.3390/foods11142118] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2022] [Revised: 07/11/2022] [Accepted: 07/13/2022] [Indexed: 02/05/2023] Open
Abstract
A study was conducted to investigate the yield of small peptides from rapeseed meal (RSM) by solid-state fermentation (SSF) with acid-protease-assisting B. subtilis YY-4 and L. plantarum CICC6026 (FRSMP). This study explored the availability, antioxidant capacity and immunomodulation activity. The objective of this study was to develop a novel functional food ingredient to contribute to health improvement. The results showed that the concentrations of soluble peptides and free amino acids significantly increased after fermentation (p < 0.001), and the concentration of small molecular peptides (molecular weight < 1 KDa) significantly increased (p < 0.001). The dense surface microstructure of the RSM after fermentation was changed to be loose and porous. The FRSMP exhibited high availability and high antioxidant activity, and it displayed high immunomodulation activity. The novel fermentation was effective for improving the nutritional and biological properties, which provided a feasible method of enhancing the added value.
Collapse
|
21
|
Meireles Mafaldo Í, Priscila Barros de Medeiros V, Karoline Almeida da Costa W, Francisca da Costa Sassi C, da Costa Lima M, Leite de Souza E, Eduardo Barão C, Colombo Pimentel T, Magnani M. Survival during long-term storage, membrane integrity, and ultrastructural aspects of Lactobacillus acidophilus 05 and Lacticaseibacillus casei 01 freeze-dried with freshwater microalgae biomasses. Food Res Int 2022; 159:111620. [DOI: 10.1016/j.foodres.2022.111620] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2022] [Revised: 06/07/2022] [Accepted: 07/01/2022] [Indexed: 12/30/2022]
|
22
|
The identification of biotransformation pathways for removing fishy malodor from Bangia fusco-purpurea using fermentation with Saccharomyces cerevisiae. Food Chem 2022; 380:132103. [DOI: 10.1016/j.foodchem.2022.132103] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2021] [Revised: 12/26/2021] [Accepted: 01/05/2022] [Indexed: 01/15/2023]
|
23
|
Sahin B, Hosoglu MI, Guneser O, Karagul-Yuceer Y. Fermented Spirulina products with Saccharomyces and non- Saccharomyces yeasts: Special reference to their microbial, physico-chemical and sensory characterizations. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101691] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
|
24
|
Pérez-Alva A, MacIntosh A, Baigts-Allende D, García-Torres R, Ramírez-Rodrigues M. Fermentation of algae to enhance their bioactive activity: A review. ALGAL RES 2022. [DOI: 10.1016/j.algal.2022.102684] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
|
25
|
Improvement of nutritional value, molecular weight patterns (soluble peptides), free amino acid patterns, total phenolics and antioxidant activity of fermented extrusion pretreatment rapeseed meal with Bacillus subtilis YY-1 and Saccharomyces cerevisiae YY-2. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113280] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
|
26
|
An Efficient Deacidification Process for Safflower Seed Oil with High Nutritional Property through Optimized Ultrasonic-Assisted Technology. Molecules 2022; 27:molecules27072305. [PMID: 35408704 PMCID: PMC9000557 DOI: 10.3390/molecules27072305] [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: 02/25/2022] [Revised: 03/25/2022] [Accepted: 03/29/2022] [Indexed: 12/10/2022] Open
Abstract
Safflower seed oil (SSO) is considered to be an excellent edible oil since it contains abundant essential unsaturated fatty acids and lipid concomitants. However, the traditional alkali-refined deacidification process of SSO results in a serious loss of bioactive components of the oil and also yields massive amounts of wastewater. In this study, SSO was first extracted by ultrasonic-assisted ethanol extraction (UAEE), and the extraction process was optimized using random centroid optimization. By exploring the effects of ethanol concentration, solid−liquid ratio, ultrasonic time, and the number of deacidification times, the optimum conditions for the deacidification of safflower seed oil were obtained as follows: ethanol concentration 100%, solid−liquid ratio 1:4, ultrasonic time 29 min, and number of deacidification cycles (×2). The deacidification rate was 97.13% ± 0.70%, better than alkali-refining (72.16% ± 0.13%). The values of acid, peroxide, anisidine and total oxidation of UAEE-deacidified SSO were significantly lower than those of alkali-deacidified SSO (p < 0.05). The contents of the main lipid concomitants such as tocopherols, polyphenols, and phytosterols in UAEE-decidified SSO were significantly higher than those of the latter (p < 0.05). For instance, the DPPH radical scavenging capacity of UAEE-processed SSO was significantly higher than that of alkali refining (p < 0.05). The Pearson bivariate correlation analysis before and after the deacidification process demonstrated that the three main lipid concomitants in SSO were negatively correlated with the index of peroxide, anisidine, and total oxidation values. The purpose of this study was to provide an alternative method for the deacidification of SSO that can effectively remove free fatty acids while maintaining the nutritional characteristics, physicochemical properties, and antioxidant capacity of SSO.
Collapse
|
27
|
Hernández H, Nunes MC, Prista C, Raymundo A. Innovative and Healthier Dairy Products through the Addition of Microalgae: A Review. Foods 2022; 11:755. [PMID: 35267388 PMCID: PMC8909392 DOI: 10.3390/foods11050755] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2022] [Revised: 02/28/2022] [Accepted: 03/02/2022] [Indexed: 02/04/2023] Open
Abstract
In recent years, the development of healthier foods, richer in nutraceutical or functional compounds, has been in great demand. Microalgae are attracting increasing attention, as their incorporation in foods and beverages can be a promising strategy to develop sustainable foods with improved nutritional profiles and a strong positive impacts on health. Despite the increasing market demand in plant-based foods, the popularity of fermented dairy foods has increased in the recent years since they are a source of microorganisms with health-promoting effects. In this context, the incorporation of microalgae in cheeses, fermented milks and other dairy products represents an interesting approach towards the development of innovative and added-value hybrid products based on animal proteins and enriched with vegetable origin ingredients recognized as extremely valuable sources of bioactive compounds. The effect of the addition of microalgal biomass (Chlorella vulgaris, Arthrospira platensis, Pavlova lutheri, and Diacronema vlkianum, among others) and its derivates on the physicochemical composition, colorimetric and antioxidant properties, texture and rheology behavior, sensory profile, and viability of starter cultures and probiotics in yogurt, cheese and ice cream is discussed in the current work. This review of the literature on the incorporation of microalgae in dairy products aims to contribute to a better understanding of the potential use of these unique food ingredients in the development of new sustainable products and of their beneficial effects on health. Considering the importance of commercialization, regulatory issues about the use of microalgae in dairy products are also discussed.
Collapse
Affiliation(s)
| | - Maria Cristiana Nunes
- LEAF (Linking Landscape Environment Agriculture and Food), Research Unit Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal; (H.H.); (C.P.); (A.R.)
| | | | | |
Collapse
|
28
|
Fermented Biomass of Arthrospira platensis as a Potential Food Ingredient. Antioxidants (Basel) 2022; 11:antiox11020216. [PMID: 35204099 PMCID: PMC8868207 DOI: 10.3390/antiox11020216] [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: 12/28/2021] [Revised: 01/20/2022] [Accepted: 01/21/2022] [Indexed: 02/04/2023] Open
Abstract
Lactic acid fermentation (LAF) is known to improve nutritional properties and functionality and to extend the shelf life of foods. We studied the LAF of Arthrospira platensis as the sole substrate using Lactobacillus plantarum as the starter culture. Fermented (FB) and non-fermented broth (NFB) were analysed by means of pH, lactic acid bacteria (LAB) count, lactic acid concentration, microbiological safety, and nutritional composition. Additionally, water and ethanol extracts were prepared on which total phenolic content, DPPH radical scavenging activity, and cellular antioxidant activity were determined. The maximum increase in LAB count and lactic acid concentration and drop in pH was observed in the first 24 h of fermentation. Total phenolic content and DPPH radical scavinging activity of ethanol extracts increased after fermentation compared with NFB. Ethanol extracts of FB have been shown as a potential source of antioxidants, which efficiently lowered oxidation level in the cells of yeast Saccharomyces cerevisiae, as well as the oxidative damage of lipids. Additionally, the level of non-protein nitrogen increased, indicating higher protein bioavailability, and fat content decreased in comparison with NFB. No presence of pathogenic bacteria and low pH indicate enhancement of FB microbiological stability. Therefore, inclusion of fermented A. platensis into food products could lead to added-value foods based on microalgae.
Collapse
|
29
|
Du X, Xu Y, Jiang Z, Zhu Y, Li Z, Ni H, Chen F. Removal of the fishy malodor from Bangia fusco-purpurea via fermentation of Saccharomyces cerevisiae, Acetobacter pasteurianus, and Lactobacillus plantarum. J Food Biochem 2021; 45:e13728. [PMID: 33876452 DOI: 10.1111/jfbc.13728] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2021] [Revised: 02/28/2021] [Accepted: 03/29/2021] [Indexed: 02/07/2023]
Abstract
The present study aims to evaluate the deodorization of Bangia fusco-purpurea using microorganism fermentation with commercial starter cultures of Saccharomyces cerevisiae, Acetobacter pasteurianus, and Lactobacillus plantarum. The results showed the fermentation with S. cerevisiae, A. pasteurianus, and L. plantarum resulted in significantly decreases (p < .05) of the fishy malodor in B. fusco-purpurea. Among the three strains, S. cerevisiae was the best for reducing the fishy malodor. The optimal inoculum size and fermentation time were 0.2% and 4 hr, respectively. After the fermentation with the S. cerevisiae, the content of 1-octen-3-ol, (E)-2-octen-1-ol, hexanal, non-(2E)-enal, (E,E)-2,4-decadienal, 3,5-octadien-2-one, and 2-pentyl-furan were hard to be detected in the seaweed, whereas increases were observed in the concentrations of 2-butyl-1-octanol, cedrol, diisobutyl phthalate, and 2,4-di-t-butylphenol. The odor active value analysis indicated the removal of fishy odor was related to the reduction, dehydrogenation, and deformylating oxygenation of hexanal, nonanal, non-(2E)-enal, and (E,E)-2,4-decadienal and esterification of 1-octen-3-ol and (E)-2-octen-1-ol. Our findings provide a technical and scientific basis for the removal of fishy odor from B. fusco-purpurea. PRACTICAL APPLICATIONS: Bangia fusco-purpurea is a seaweed that can reduce the risks of cardiovascular and chronic metabolic diseases in human body. However, the seaweed has a strong fishy malodor, which largely declines consumer's acceptance. In this study, the commercial starters of Saccharomyces cerevisiae, Acetobacter pasteurianus, and Lactobacillus plantarum were shown to reduce the fishy malodor in B. fusco-purpurea via fermentation. After the fermentation with the microorganisms especially with the S. cerevisiae, the fishy malodor significantly reduced, and the overall aroma acceptance of B. fusco-purpurea products greatly improved. Therefore, this study provides a technical basis for the removal of fishy odor from B. fusco-purpurea and processing value-added products from it and facilitating its health benefits for human.
Collapse
Affiliation(s)
- Xiping Du
- College of Food and Biological Engineering, Jimei University, Xiamen, China.,Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, China.,Key Laboratory of Food Microbiology and Enzyme Engineering Technology of Fujian Province, Jimei University, Xiamen, China.,Research Center of Food Biotechnology of Xiamen City, Jimei University, Xiamen, China
| | - Yuxue Xu
- College of Food and Biological Engineering, Jimei University, Xiamen, China
| | - Zedong Jiang
- College of Food and Biological Engineering, Jimei University, Xiamen, China.,Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, China.,Key Laboratory of Food Microbiology and Enzyme Engineering Technology of Fujian Province, Jimei University, Xiamen, China
| | - Yanbing Zhu
- College of Food and Biological Engineering, Jimei University, Xiamen, China.,Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, China.,Key Laboratory of Food Microbiology and Enzyme Engineering Technology of Fujian Province, Jimei University, Xiamen, China
| | - Zhipeng Li
- College of Food and Biological Engineering, Jimei University, Xiamen, China.,Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, China.,Key Laboratory of Food Microbiology and Enzyme Engineering Technology of Fujian Province, Jimei University, Xiamen, China
| | - Hui Ni
- College of Food and Biological Engineering, Jimei University, Xiamen, China.,Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, China.,Key Laboratory of Food Microbiology and Enzyme Engineering Technology of Fujian Province, Jimei University, Xiamen, China.,Research Center of Food Biotechnology of Xiamen City, Jimei University, Xiamen, China
| | - Feng Chen
- College of Food and Biological Engineering, Jimei University, Xiamen, China.,Department of Food, Nutrition and Packaging Sciences, Clemson University, Clemson, SC, USA
| |
Collapse
|
30
|
Daniotti S, Re I. Marine Biotechnology: Challenges and Development Market Trends for the Enhancement of Biotic Resources in Industrial Pharmaceutical and Food Applications. A Statistical Analysis of Scientific Literature and Business Models. Mar Drugs 2021; 19:61. [PMID: 33530360 PMCID: PMC7912129 DOI: 10.3390/md19020061] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/05/2021] [Revised: 01/15/2021] [Accepted: 01/21/2021] [Indexed: 12/19/2022] Open
Abstract
Biotechnology is an essential tool for the sustainable exploitation of marine resources, although the full development of their potential is complicated by a series of cognitive and technological limitations. Thanks to an innovative systematic approach that combines the meta-analysis of 620 articles produced worldwide with 29 high TRL (Technology Readiness Level) European funded projects, the study provides an assessment of the growth prospects of blue biotechnologies, with a focus on pharmaceutical and food applications, and the most promising technologies to overcome the main challenges in the commercialization of marine products. The results show a positive development trend, with publications more than doubled from 2010 (36) to 2019 (70). Biochemical and molecular characterization, with 150 studies, is the most widely used technology. However, the emerging technologies in basic research are omics technologies, pharmacological analysis and bioinformatics, which have doubled the number of publications in the last five years. On the other hand, technologies for optimizing the conditions of cultivation, harvesting and extraction are central to most business models with immediate commercial exploitation (65% of high-TRL selected projects), especially in food and nutraceutical applications. This research offers a starting point for future research to overcome all those obstacles that restrict the marketing of products derived from organisms.
Collapse
|
31
|
Martelli F, Cirlini M, Lazzi C, Neviani E, Bernini V. Solid-State Fermentation of Arthrospira platensis to Implement New Food Products: Evaluation of Stabilization Treatments and Bacterial Growth on the Volatile Fraction. Foods 2020; 10:E67. [PMID: 33396844 PMCID: PMC7823266 DOI: 10.3390/foods10010067] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2020] [Revised: 12/24/2020] [Accepted: 12/27/2020] [Indexed: 12/17/2022] Open
Abstract
Arthrospira platensis is a cyanobacterium widely used in food formulation and mainly consumed as a food supplement because of its high amount of proteins, vitamins and minerals. Different probiotic food supplements are present in the market, and a lactic acid fermented food product like dried spirulina could be useful not only to introduce lactic acid bacteria (LAB) with beneficial effects to the diet of consumers, but also to improve or change the aromatic profile of the substrate. Therefore, the aim of this study was the evaluation of lactic acid fermentation of A. platensis biomass, focusing on the consequent changes in the aromatic profile. For this purpose, two different stabilization treatments (UV light treatment and sterilization) were applied prior to fermentation with two LAB strains, Lacticaseibacillus casei 2240 and Lacticaseibacillus rhamnosus GG. The biomass proved to be a suitable matrix for solid-state fermentation, showing a LAB growth of more than 2 log CFU/g in 48 h. The fermentation process was also useful for off-flavor reduction. In particular, the fermentation process significantly influenced the concentration of those compounds responsible for aldehydic/ethereal, buttery/waxy (acetoin and diacetyl), alkane and fermented aromatic notes (isoamyl alcohol). The heat treatment of the matrix, in addition to guaranteed safety for consumers, led to an improved aroma after fermentation. In conclusion, a fermented spirulina powder with a different aromatic profile was obtained with the applied heat treatment. Fermentation with lactic acid bacteria can be an interesting tool to obtain cyanobacterial biomasses with more pleasant sensory properties for potential use in food formulations.
Collapse
Affiliation(s)
| | - Martina Cirlini
- Department of Food and Drug, University of Parma, Parco Area delle Scienze 49/A, 43124 Parma, Italy; (F.M.); (C.L.); (E.N.); (V.B.)
| | | | | | | |
Collapse
|
32
|
Niccolai A, Bažec K, Rodolfi L, Biondi N, Zlatić E, Jamnik P, Tredici MR. Lactic Acid Fermentation of Arthrospira platensis (Spirulina) in a Vegetal Soybean Drink for Developing New Functional Lactose-Free Beverages. Front Microbiol 2020; 11:560684. [PMID: 33193143 PMCID: PMC7649261 DOI: 10.3389/fmicb.2020.560684] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/09/2020] [Accepted: 10/06/2020] [Indexed: 12/31/2022] Open
Abstract
The main objective of this study was to evaluate the suitability of Arthrospira platensis F&M-C256 (spirulina) biomass in a vegetal soybean drink or in water, as substrate for lactic acid fermentation by the probiotic bacterium Lactiplantibacillus plantarum ATCC 8014 (LAB8014) and to evaluate the fermented products in terms of bacteria content and organic acids content, biochemical composition, total phenolics, and phycocyanin content, in vitro digestibility, in vitro and in vivo antioxidant activity. After 72 h of fermentation, a bacterial concentration of about 10.5 log CFU mL–1 in the broths containing the soybean drink + spirulina + LAB8014 (SD + S + LAB8014) or water + spirulina + LAB8014 (W + S + LAB8014) was found. Lactic acid concentration reached similar values (about 1.7 g L–1) in the two broths, while a different acetic acid concentration between SD + S + LAB8014 and W + S + LAB8014 broths was observed (7.7 and 4.1 g L–1, respectively). A. platensis biomass was shown to be a suitable substrate for LAB8014 growth. After fermentation, both broths contained a high protein content (>50%). In both broths, total phenolics, in vitro and in vivo antioxidant activity increased after fermentation (+35, +20, and +93% on average, respectively), while phycocyanin content decreased (−40% on average). Digestibility of W + S + LAB8014 broth statistically improved after fermentation. This study highlights the potential of A. platensis F&M-C256 biomass as a substrate for the production of new functional lactose-free beverages.
Collapse
Affiliation(s)
- Alberto Niccolai
- Department of Agriculture, Food, Environment and Forestry, University of Florence, Florence, Italy
| | - Kaja Bažec
- Department of Food Science and Technology, Biotechnical Faculty, University of Ljubljana, Ljubljana, Slovenia
| | - Liliana Rodolfi
- Department of Agriculture, Food, Environment and Forestry, University of Florence, Florence, Italy.,Fotosintetica & Microbiologica S.r.l., Florence, Italy
| | - Natascia Biondi
- Department of Agriculture, Food, Environment and Forestry, University of Florence, Florence, Italy
| | - Emil Zlatić
- Department of Food Science and Technology, Biotechnical Faculty, University of Ljubljana, Ljubljana, Slovenia
| | - Polona Jamnik
- Department of Food Science and Technology, Biotechnical Faculty, University of Ljubljana, Ljubljana, Slovenia
| | - Mario R Tredici
- Department of Agriculture, Food, Environment and Forestry, University of Florence, Florence, Italy
| |
Collapse
|
33
|
Grahl S, Strack M, Mensching A, Mörlein D. Alternative protein sources in Western diets: Food product development and consumer acceptance of spirulina-filled pasta. Food Qual Prefer 2020. [DOI: 10.1016/j.foodqual.2020.103933] [Citation(s) in RCA: 32] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
|
34
|
An J, Feng Y, Zheng J, Addy M, Zhang L, Ren D. The immune-enhancing potential of peptide fractions from fermented Spirulina platensis by mixed probiotics. J Food Biochem 2020; 44:e13245. [PMID: 32462664 DOI: 10.1111/jfbc.13245] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/07/2020] [Revised: 03/17/2020] [Accepted: 03/24/2020] [Indexed: 11/28/2022]
Abstract
Mixed fermentation with different microorganisms can facilitate fermentation metabolism and increase the low molecular metabolites accumulation, thereby enhancing the bioactive activity. In this study, we evaluated the immune-stimulating activities of Spirulina platensis and different extracts from fermented S. platensis (FS) by mixed probiotics in vitro, by measuring the proliferation and Th1/Th2 immunomodulatory potential on murine primary splenic lymphocytes. The results showed that mixed fermentation enhanced the immunomodulatory activity of S. platensis with higher lymphocyte proliferation compared with non-fermented S. platensis (NFS). Notably, the low molecular weight (<3 kDa) peptide fraction from fermented S. platensis (L-PFS), especially at 40 μg/ml, presented the strongest activity in promoting lymphocytes proliferation and modulating cytokines (IL-2 and IL-10) secretion. Meanwhile, L-PFS enhanced the relative mRNA expression of Th1 cytokine (IFN-γ) and Th2 cytokine (IL-4), along with inhibiting the relative mRNA expression of Th1 cytokines (IL-2 and TNF-α) and Th2 cytokine (IL-10) compared with Concanavalin A-treated lymphocytes. PRACTICAL APPLICATIONS: Fermentation with mixed probiotics could effectively improve the bioactive activity of S. platensis. In particular, L-PFS screened from the FS could significantly contribute to the immune-enhancing activity of lymphocytes, promote the Th1/Th2 balance, and provide insights for the investigation of FS as the potential immunomodulatory food products.
Collapse
Affiliation(s)
- Jun An
- Beijing Key Laboratory of Forest Food Processing and Safety, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing, China
| | - Yanxia Feng
- Beijing Key Laboratory of Forest Food Processing and Safety, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing, China
| | - Jiahui Zheng
- Beijing Key Laboratory of Forest Food Processing and Safety, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing, China
| | - Min Addy
- Department of Bioproducts and Biosystems Engineering, Center for Biorefining, University of Minnesota, St. Paul, MN, USA
| | - Li Zhang
- Beijing Key Laboratory of Forest Food Processing and Safety, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing, China
| | - Difeng Ren
- Beijing Key Laboratory of Forest Food Processing and Safety, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing, China
| |
Collapse
|
35
|
Yu J, Ma D, Qu S, Liu Y, Xia H, Bian F, Zhang Y, Huang C, Wu R, Wu J, You S, Bi Y. Effects of different probiotic combinations on the components and bioactivity of Spirulina. J Basic Microbiol 2020; 60:543-557. [PMID: 32187728 DOI: 10.1002/jobm.201900699] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/06/2020] [Revised: 02/21/2020] [Accepted: 03/01/2020] [Indexed: 01/08/2023]
Abstract
Spirulina acts as a good dietary nutritional supplement. However, few research studies have been conducted on its fermentation. Three groups of probiotic combinations, lactic acid bacteria, Bacillus strains, and their mixture, were used to investigate Spirulina fermentation. The results showed that lactic acid bacteria significantly increased the content of amino acids and the ratio of essential amino acids to total amino acids in the fermented Spirulina, compared with the unfermented Spirulina, and this trend was enhanced by the strains' mixture. However, compared to unfermented Spirulina, the amino acid levels were significantly decreased after fermentation with Bacillus strains and so was the total free amino acid and essential amino acid content. Fermentation significantly reduced the contents of the offensive components of Spirulina, with significant differences among the three mixed bacterial treatments. Moreover, Bacillus strain fermentation increased the contents of flavonoids and polyphenols compared to the unfermented Spirulina, and significantly enhanced 1,1-diphenyl-2-trinitrophenylhydrazine free-radical scavenging ability and total antioxidant ability. On the contrary, treatments with lactic acid bacteria and the mixture of lactic acid bacteria and Bacillus strains endowed the fermented supernatants with good antibacterial ability. The results showed that probiotic fermentation has a good effect on Spirulina and can serve as a new procedure for developing new Spirulina-containing food items.
Collapse
Affiliation(s)
- Jinhui Yu
- Biotechnology Research Center, Shandong Academy of Agricultural Sciences, Jinan, China
| | - Deyuan Ma
- Biotechnology Research Center, Shandong Academy of Agricultural Sciences, Jinan, China
| | - Shujie Qu
- Test Base Service Center, Shandong Academy of Agricultural Sciences, Jinan, China
| | - Yunpeng Liu
- Biotechnology Research Center, Shandong Academy of Agricultural Sciences, Jinan, China
- College of Life Science, Shandong Normal University, Jinan, China
| | - Han Xia
- Biotechnology Research Center, Shandong Academy of Agricultural Sciences, Jinan, China
| | - Fei Bian
- Biotechnology Research Center, Shandong Academy of Agricultural Sciences, Jinan, China
| | - Yan Zhang
- Biotechnology Research Center, Shandong Academy of Agricultural Sciences, Jinan, China
| | - Chao Huang
- Biotechnology Research Center, Shandong Academy of Agricultural Sciences, Jinan, China
| | - Rina Wu
- College of Food Science, Shenyang Agricultural University, Shenyang, China
| | - Junrui Wu
- College of Food Science, Shenyang Agricultural University, Shenyang, China
| | - Shengbo You
- Biotechnology Research Center, Shandong Academy of Agricultural Sciences, Jinan, China
- Research and Development Department, Jinan Kangduobao Biotechnology Co. LTD., Jinan, China
| | - Yuping Bi
- Biotechnology Research Center, Shandong Academy of Agricultural Sciences, Jinan, China
| |
Collapse
|
36
|
Shift of Aromatic Profile in Probiotic Hemp Drink Formulations: A Metabolomic Approach. Microorganisms 2019; 7:microorganisms7110509. [PMID: 31671881 PMCID: PMC6920803 DOI: 10.3390/microorganisms7110509] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2019] [Revised: 10/24/2019] [Accepted: 10/26/2019] [Indexed: 12/18/2022] Open
Abstract
Vegetal drinks as a substitute for milk consumption are raising striking interest in the food industry. Soy and rice drinks are the most successful milk substitutes but are low in protein and fiber contents, are rich in sugars, and their cultivation systems are unsustainable; thus, alternative vegetal sources to resolve these limits must be found. A winning candidate could be hemp seed, which is a powerhouse of nutrients, is sugarless, rich in fiber and proteins, and little land and nutrients demanding. The aim is to develop novel drinks obtained from hemp seeds mixed or not with soy and rice and fermented with probiotics (Lactobacillus fermentum, Lb. plantarum, and Bifidobacterium bifidum). The drinks were characterized for their microbial growth, by means of culture-dependent and -independent techniques, and for their volatilome, by means of solid-phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS) analysis. The results showed that hemp seed drinks have a specific aroma and its compounds are dependent on the type of formulation and to the probiotic used. For example, in hemp seed drinks, 2-heptanol, 2-methyl, 2,4-decadienal, 2-butanone, 3-hydroxy, 2,3-butanedione, and propanoic acid were fine descriptors of probiotics fermentations. Multivariate analysis of volatile metabolites and their correlation to some physiological parameters and nutritional values offered a novel approach to assess the quality of functional hemp drinks which could result in a decisional tool for industrial applications.
Collapse
|
37
|
Effect of Fermentation on Enhancing the Nutraceutical Properties of Arthrospira platensis (Spirulina). FERMENTATION-BASEL 2019. [DOI: 10.3390/fermentation5010028] [Citation(s) in RCA: 25] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Abstract
Arthrospira platensis (spirulina), a filamentous fresh-water planktonic cyanobacterium, possesses diverse biological activities and a unique nutritional profile, due to its high content of valuable nutrients. This study aimed to further improve the bioactive profile of spirulina, by fermenting it with the lactic acid bacterium Lactobacillus plantarum. In vitro comparison of the total phenolic content (TPC), C-phycocyanin, free methionine, DPPH radical scavenging capacity, ferric reducing antioxidant power (FRAP), oxygen radical absorbance capacity (ORAC) and protein fragmentation via SDS-PAGE in untreated versus 12 to 72 h fermented spirulina is reported here. After 36 h fermentation, TPC was enhanced by 112%, FRAP by 85% and ORAC by 36%. After 24 h, the DPPH radical scavenging capacity increased 60%, while the free methionine content increased by 94%, after 72 h. Past 36 h of fermentation, the total antioxidant capacity (TAC) diminished, possibly due to deterioration of the heat-sensitive antioxidants. However, protein fragmentation and free methionine content increased, linearly, with the fermentation time. Cyanobacterial peptides and other bioactive compounds trapped within the spirulina cell wall are released during fermentation and have a significant potential as a functional ingredient in nutraceuticals and pharmaceuticals, in addition to their nutritive value.
Collapse
|