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Kim DH, Chun BH, Lee JJ, Kim OC, Hyun J, Han DM, Jeon CO, Lee SH, Lee SH, Choi YH, Hong SB. Enzymatic Activity and Amino Acids Production of Predominant Fungi from Traditional Meju during Soybean Fermentation. J Microbiol Biotechnol 2024; 34:654-662. [PMID: 38213301 PMCID: PMC11016766 DOI: 10.4014/jmb.2309.09008] [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: 09/06/2023] [Revised: 11/23/2023] [Accepted: 12/12/2023] [Indexed: 01/13/2024]
Abstract
To investigate the effect of the predominant fungal species from Korean traditional meju and doenjang on soybean fermentation, the enzymatic activity and amino acid production of twenty-two fungal strains were assessed through solid- and liquid-state soybean fermentation. Enzymatic activity analyses of solid-state fermented soybeans revealed different enzyme activities involving protease, leucine aminopeptidase (LAP), carboxypeptidase (CaP), glutaminase, γ-glutamyl transferase (GGT), and amylase, depending on the fungal species. These enzymatic activities significantly affected the amino acid profile throughout liquid-state fermentation. Strains belonging to Mucoromycota, including Lichtheimia, Mucor, Rhizomucor, and Rhizopus, produced smaller amounts of total amino acids and umami-producing amino acids, such as glutamic acid and aspartic acid, than strains belonging to Aspergillus subgenus circumdati. The genera Penicillium and Scopulariopsis produced large amounts of total amino acids and glutamic acid, suggesting that these genera play an essential role in producing umami and kokumi tastes in fermented soybean products. Strains belonging to Aspergillus subgenus circumdati, including A. oryzae, showed the highest amino acid content, including glutamic acid, suggesting the potential benefits of A. oryzae as a starter for soybean fermentation. This study showed the potential of traditional meju strains as starters for soybean fermentation. However, further analysis of processes such as the production of G-peptide for kokumi taste and volatile compounds for flavor and safety is needed.
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Affiliation(s)
- Dong Hyun Kim
- Korean Agricultural Culture Collection, Agricultural Microbiology Division, National Institute of Agricultural Sciences, Wanju 55365, Republic of Korea
- Department of Food Science and Biotechnology, Kyungpook National University, Daegu 41566, Republic of Korea
| | - Byung Hee Chun
- Department of Microbiology, Pukyong University, Busan 48513, Republic of Korea
| | - Jae-Jung Lee
- Fermentation Research Lab., Fermentation R&D Center, Sempio Foods Company, Cheongju 28156, Republic of Korea
| | - Oh Cheol Kim
- Fermentation Research Lab., Fermentation R&D Center, Sempio Foods Company, Cheongju 28156, Republic of Korea
| | - Jiye Hyun
- Fermentation Research Lab., Fermentation R&D Center, Sempio Foods Company, Cheongju 28156, Republic of Korea
| | - Dong Min Han
- Department of Life Science, Chung-Ang University, Seoul 06974, Republic of Korea
| | - Che Ok Jeon
- Department of Life Science, Chung-Ang University, Seoul 06974, Republic of Korea
| | - Sang Hun Lee
- Food and Nutrition Div., National Institute of Agricultural Sciences, Wanju 55365, Republic of Korea
| | - Sang-Han Lee
- Department of Food Science and Biotechnology, Kyungpook National University, Daegu 41566, Republic of Korea
| | - Yong-Ho Choi
- Fermentation Research Lab., Fermentation R&D Center, Sempio Foods Company, Cheongju 28156, Republic of Korea
| | - Seung-Beom Hong
- Korean Agricultural Culture Collection, Agricultural Microbiology Division, National Institute of Agricultural Sciences, Wanju 55365, Republic of Korea
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Qian Z, Li Y, Hao Z, Zheng Z, Yang H, Li S, Xu S, Xu Y, Zhang L. Enhancement of the organic acid content and antioxidant capacity of yellow whey through fermentation with Lacticaseibacillus casei YQ336. World J Microbiol Biotechnol 2023; 40:53. [PMID: 38146044 DOI: 10.1007/s11274-023-03874-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2023] [Accepted: 12/16/2023] [Indexed: 12/27/2023]
Abstract
Fermentation is considered an effective tool for improving the functional characteristics of food. In this study, Lacticaseibacillus casei YQ336 was used to ferment yellow whey, and physical and chemical analysis was performed to identify the changes in the nutritional components and antioxidant activity of the fermented yellow whey. Non-targeted metabolomics was used to study the transformation of small molecular substances in the fermented yellow whey. After 48 h of pure culture fermentation with L. casei YQ336, the pH of yellow whey decreased significantly (p < 0.05). Meanwhile, the content of total acids, organic acids, sugars, total phenols, and total flavonoids and the antioxidant activity showed a significant increase (p < 0.05). A total of 628 differential metabolites were identified between fermented and unfermented yellow whey samples, of which 293 were upregulated and 335 were downregulated. After fermentation, due to the growth and metabolic activity of L. casei YQ336, meaningful metabolites such as homovanillic acid, lactic acid, oxalic acid, L-glutamic acid, and phenylalanine, as well as phenyllactic acid, gallic acid, and genistein were produced. This increased the organic acid content and antioxidant activity of yellow whey. The findings provide a theoretical and practical basis for further research on the bio-functional activity of yellow whey and the recycling and utilization of food by-products.
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Affiliation(s)
- Zhenning Qian
- Department of Food and Health, Jinzhou Medical University, Jinzhou, 121000, China
| | - Yiming Li
- Department of Food and Health, Jinzhou Medical University, Jinzhou, 121000, China
| | - Zina Hao
- Department of Food and Health, Jinzhou Medical University, Jinzhou, 121000, China
| | - Zhenjie Zheng
- Department of Food and Health, Jinzhou Medical University, Jinzhou, 121000, China
| | - Huixin Yang
- Comparative Molecular Biosciences Graduate Program, University of Minnesota-Twin Cities, St.Paul, MN, USA
| | - Shihan Li
- Department of Food and Health, Jinzhou Medical University, Jinzhou, 121000, China
| | - Suixin Xu
- Department of Food and Health, Jinzhou Medical University, Jinzhou, 121000, China
| | - Yunhe Xu
- Department of Food and Health, Jinzhou Medical University, Jinzhou, 121000, China.
| | - Lili Zhang
- Department of Food and Health, Jinzhou Medical University, Jinzhou, 121000, China.
- Innovation Center of Meat Processing and Quality Control Technology of Liaoning Province, Jinzhou, 121000, China.
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Cichońska P, Kowalska E, Ziarno M. The Survival of Psychobiotics in Fermented Food and the Gastrointestinal Tract: A Review. Microorganisms 2023; 11:microorganisms11040996. [PMID: 37110420 PMCID: PMC10142889 DOI: 10.3390/microorganisms11040996] [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: 03/25/2023] [Revised: 04/04/2023] [Accepted: 04/10/2023] [Indexed: 04/29/2023] Open
Abstract
In recent years, scientists have been particularly interested in the gut-brain axis, as well as the impact of probiotics on the nervous system. This has led to the creation of the concept of psychobiotics. The present review describes the mechanisms of action of psychobiotics, their use in food products, and their viability and survival during gastrointestinal passage. Fermented foods have a high potential of delivering probiotic strains, including psychobiotic ones. However, it is important that the micro-organisms remain viable in concentrations ranging from about 106 to 109 CFU/mL during processing, storage, and digestion. Reports indicate that a wide variety of dairy and plant-based products can be effective carriers for psychobiotics. Nonetheless, bacterial viability is closely related to the type of food matrix and the micro-organism strain. Studies conducted in laboratory conditions have shown promising results in terms of the therapeutic properties and viability of probiotics. Because human research in this field is still limited, it is necessary to broaden our understanding of the survival of probiotic strains in the human digestive tract, their resistance to gastric and pancreatic enzymes, and their ability to colonize the microbiota.
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Affiliation(s)
- Patrycja Cichońska
- Department of Food Technology and Assessment, Institute of Food Science, Warsaw University of Life Sciences-SGGW (WULS-SGGW), Nowoursynowska 159c St., 02-776 Warsaw, Poland
| | - Ewa Kowalska
- Department of Food Technology and Assessment, Institute of Food Science, Warsaw University of Life Sciences-SGGW (WULS-SGGW), Nowoursynowska 159c St., 02-776 Warsaw, Poland
| | - Małgorzata Ziarno
- Department of Food Technology and Assessment, Institute of Food Science, Warsaw University of Life Sciences-SGGW (WULS-SGGW), Nowoursynowska 159c St., 02-776 Warsaw, Poland
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Khan FF, Sohail A, Ghazanfar S, Ahmad A, Riaz A, Abbasi KS, Ibrahim MS, Uzair M, Arshad M. Recent Innovations in Non-dairy Prebiotics and Probiotics: Physiological Potential, Applications, and Characterization. Probiotics Antimicrob Proteins 2023; 15:239-263. [PMID: 36063353 DOI: 10.1007/s12602-022-09983-9] [Citation(s) in RCA: 8] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 08/17/2022] [Indexed: 10/14/2022]
Abstract
Non-dairy sources of prebiotics and probiotics impart various physiological functions in the prevention and management of chronic metabolic disorders, therefore nutraceuticals emerged as a potential industry. Extraction of prebiotics from non-dairy sources is economical and easily implemented. Waste products during food processing, including fruit peels and fruit skins, can be utilized as a promising source of prebiotics and considered "Generally Recognized As Safe" for human consumption. Prebiotics from non-dairy sources have a significant impact on gut microbiota and reduce the population of pathogenic bacteria. Similarly, next-generation probiotics could also be isolated from non-dairy sources. These sources have considerable potential and can give novel strains of probiotics, which can be the replacement for dairy sources. Such strains isolated from non-dairy sources have good probiotic properties and can be used as therapeutic. This review will elaborate on the potential non-dairy sources of prebiotics and probiotics, their characterization, and significant physiological potential.
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Affiliation(s)
- Fasiha Fayyaz Khan
- Institute of Food and Nutritional Sciences (IFNS), Department of Food Technology, Pir Mehr Ali Shah (PMAS), Arid Agriculture University, Rawalpindi, 46000, Pakistan.
| | - Asma Sohail
- Institute of Food and Nutritional Sciences (IFNS), Department of Food Technology, Pir Mehr Ali Shah (PMAS), Arid Agriculture University, Rawalpindi, 46000, Pakistan
| | - Shakira Ghazanfar
- Functional Genomics and Bioinformatics, National Institute of Genomics and Agriculture Biotechnology (NIGAB), National Agriculture Research Centre, Park Road, Islamabad, 45500, Pakistan
| | - Asif Ahmad
- Institute of Food and Nutritional Sciences (IFNS), Department of Food Technology, Pir Mehr Ali Shah (PMAS), Arid Agriculture University, Rawalpindi, 46000, Pakistan
| | - Aayesha Riaz
- Faculty of Veterinary & Animal Sciences, Department of Parasitology & Microbiology, Pir Mehr Ali Shah (PMAS), Arid Agriculture University, Rawalpindi, 46000, Pakistan
| | - Kashif Sarfraz Abbasi
- Institute of Food and Nutritional Sciences (IFNS), Department of Food Technology, Pir Mehr Ali Shah (PMAS), Arid Agriculture University, Rawalpindi, 46000, Pakistan
| | - Muhammad Sohail Ibrahim
- Institute of Food and Nutritional Sciences (IFNS), Department of Food Technology, Pir Mehr Ali Shah (PMAS), Arid Agriculture University, Rawalpindi, 46000, Pakistan
| | - Mohammad Uzair
- Department of Biological Sciences, Faculty of Basic & Applied Sciences, International Islamic University Islamabad, Islamabad, 44000, Pakistan
| | - Muhammad Arshad
- Department of Biological Sciences, Faculty of Basic & Applied Sciences, International Islamic University Islamabad, Islamabad, 44000, Pakistan
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Production of value-added peptides from agro-industrial residues by solid-state fermentation with a new thermophilic protease-producing strain. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102534] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/07/2023]
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Koyum KA, Foo HL, Ramli N, Loh TC. Biotransformation of gluten-free composite flour mediated by probiotics via solid-state fermentation process conducted under different moisture contents. Front Nutr 2023; 10:910537. [PMID: 36875851 PMCID: PMC9975957 DOI: 10.3389/fnut.2023.910537] [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: 04/01/2022] [Accepted: 01/11/2023] [Indexed: 02/17/2023] Open
Abstract
Staple foods produced from composite flour are considered feasible to alleviate protein-energy malnutrition (PEM). However, one of the major limitations of composite flour is poor protein digestibility. The biotransformation process mediated by probiotics via solid-state fermentation (SSF) holds a promising potential to address the poor protein digestibility in composite flour. Yet, there is no report established in this regard to the best of our knowledge. Therefore, 4 strains of Lactiplantibacillus plantarum and Pediococcus pentosaceus UP2 isolated from Malaysian foods that were previously reported to produce versatile extracellular hydrolytic enzymes were employed to biotransform gluten-free composite flour derived from rice, sorghum, and soybean. The SSF process was performed under 30-60% (v/w) moisture content for 7 days, where samples were withdrawn at 24 h intervals for various analyses such as pH, total titratable acidity (TTA), extracellular protease activity, soluble protein concentration, crude protein content, and in vitro protein digestibility. The pH of the biotransformed composite flour showed a significant reduction from the initial range of pH 5.98-6.67 to the final pH of 4.36-3.65, corresponding to the increase in the percentage of TTA in the range of 0.28-0.47% to 1.07-1.65% from days 0 to 4 and remained stable till day 7 of the SSF process. The probiotics strains exhibited high extracellular proteolytic activity (0.63-1.35 U/mg to 4.21-5.13 U/mg) from days 0 to 7. In addition, the treated composite flour soluble protein increased significantly (p ≤ 0.05) (0.58-0.60 mg/mL to 0.72-0.79 mg/mL) from days 0 to 7, crude protein content (12.00-12.18% to 13.04-14.39%) and protein digestibility (70.05-70.72% to 78.46-79.95%) from days 0 to 4 of SSF. The results of biotransformation of 50% (v/w) moisture content were mostly comparable to 60% (v/w) moisture content, implying 50% (v/w) moisture content was the most suitable moisture content for the effective biotransformation of gluten-free composite flour mediated by probiotics via SSF since flour quality is better at lower moisture content. As for the overall performance, L. plantarum RS5 was ranked the best strain, attributed to the general improvement in the physicochemical properties of composite flour.
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Affiliation(s)
- Kareem Adebayo Koyum
- Department of Bioprocess Technology, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, Serdang, Malaysia
| | - Hooi Ling Foo
- Department of Bioprocess Technology, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, Serdang, Malaysia
- Research Laboratory of Probiotics and Cancer Therapeutics, Institute of Bioscience, Universiti Putra Malaysia, Serdang, Malaysia
| | - Norhayati Ramli
- Department of Bioprocess Technology, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, Serdang, Malaysia
- Laboratory of Biopolymer and Derivatives, Institute of Tropical Forestry and Forest Products (INTROP), Universiti Putra Malaysia, Serdang, Malaysia
| | - Teck Chwen Loh
- Department of Animal Science, Faculty of Agriculture, Universiti Putra Malaysia, Serdang, Malaysia
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Du Y, Zhang Z, Gu Y, Li W, Wang W, Yuan X, Zhang Y, Yuan M, Du J, Zhao Q. Genome-wide identification of the soybean cytokinin oxidase/dehydrogenase gene family and its diverse roles in response to multiple abiotic stress. FRONTIERS IN PLANT SCIENCE 2023; 14:1163219. [PMID: 37139113 PMCID: PMC10149856 DOI: 10.3389/fpls.2023.1163219] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 02/10/2023] [Accepted: 03/30/2023] [Indexed: 05/05/2023]
Abstract
Cytokinin oxidase/dehydrogenase (CKX) irreversibly degrades cytokinin, regulates growth and development, and helps plants to respond to environmental stress. Although the CKX gene has been well characterized in various plants, its role in soybean remains elusive. Therefore, in this study, the evolutionary relationship, chromosomal location, gene structure, motifs, cis-regulatory elements, collinearity, and gene expression patterns of GmCKXs were analyzed using RNA-seq, quantitative real-time PCR (qRT-PCR), and bioinformatics. We identified 18 GmCKX genes from the soybean genome and grouped them into five clades, each comprising members with similar gene structures and motifs. Cis-acting elements involved in hormones, resistance, and physiological metabolism were detected in the promoter regions of GmCKXs. Synteny analysis indicated that segmental duplication events contributed to the expansion of the soybean CKX family. The expression profiling of the GmCKXs genes using qRT-PCR showed tissue-specific expression patterns. The RNA-seq analysis also indicated that GmCKXs play an important role in response to salt and drought stresses at the seedling stage. The responses of the genes to salt, drought, synthetic cytokinin 6-benzyl aminopurine (6-BA), and the auxin indole-3-acetic acid (IAA) at the germination stage were further evaluated by qRT-PCR. Specifically, the GmCKX14 gene was downregulated in the roots and the radicles at the germination stage. The hormones 6-BA and IAA repressed the expression levels of GmCKX1, GmCKX6, and GmCKX9 genes but upregulated the expression levels of GmCKX10 and GmCKX18 genes. The three abiotic stresses also decreased the zeatin content in soybean radicle but enhanced the activity of the CKX enzymes. Conversely, the 6-BA and IAA treatments enhanced the CKX enzymes' activity but reduced the zeatin content in the radicles. This study, therefore, provides a reference for the functional analysis of GmCKXs in soybean in response to abiotic stresses.
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Affiliation(s)
- Yanli Du
- Agricultural College, Heilongjiang Bayi Agricultural University, Daqing, Heilongjiang, China
- National Cereals Technology Engineering Research Center, Daqing, Heilongjiang, China
| | - Zhaoning Zhang
- Agricultural College, Heilongjiang Bayi Agricultural University, Daqing, Heilongjiang, China
| | - Yanhua Gu
- Agricultural College, Heilongjiang Bayi Agricultural University, Daqing, Heilongjiang, China
| | - Weijia Li
- Agricultural College, Heilongjiang Bayi Agricultural University, Daqing, Heilongjiang, China
| | - Weiyu Wang
- Agricultural College, Heilongjiang Bayi Agricultural University, Daqing, Heilongjiang, China
| | - Xiankai Yuan
- Agricultural College, Heilongjiang Bayi Agricultural University, Daqing, Heilongjiang, China
| | - Yuxian Zhang
- National Cereals Technology Engineering Research Center, Daqing, Heilongjiang, China
- Heilongjiang Bayi Agricultural University, Key Laboratory of Ministry of Agriculture and Rural Affairs of Soybean Mechanized Production, Daqing, Heilongjiang, China
| | - Ming Yuan
- Qiqihar Branch of Heilongjiang Academy of Agricultural Sciences, Qiqihar, Heilongjiang, China
| | - Jidao Du
- Agricultural College, Heilongjiang Bayi Agricultural University, Daqing, Heilongjiang, China
- National Cereals Technology Engineering Research Center, Daqing, Heilongjiang, China
- Research Center of Saline and Alkali Land Improvement Engineering Technology in Heilongjiang Province, Daqing, Heilongjiang, China
- *Correspondence: Jidao Du, ; Qiang Zhao,
| | - Qiang Zhao
- Heilongjiang Bayi Agricultural University, Key Laboratory of Ministry of Agriculture and Rural Affairs of Soybean Mechanized Production, Daqing, Heilongjiang, China
- Research Center of Saline and Alkali Land Improvement Engineering Technology in Heilongjiang Province, Daqing, Heilongjiang, China
- *Correspondence: Jidao Du, ; Qiang Zhao,
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An Approach to Processing More Bioavailable Chickpea Milk by Combining Enzymolysis and Probiotics Fermentation. J FOOD QUALITY 2022. [DOI: 10.1155/2022/1665524] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
This research aimed to investigate an approach to processing more bioavailable chickpea milk by combining enzymolysis and probiotic bacterial fermentation. The regression model of three factors was established using Box–Behnken design (BBD), and the optimum technology of enzymolysis of isoflavone in specimens was determined. Moreover, the variations in isoflavone concentrations in chickpea milk processed with different enzymolysis conditions were explored during fermentation. The isoflavone content was the highest (246.18 mg/kg) when the doses of papain, α-amylase, and β-glucosidase were 75.0 U/g protein, 69.0 U/g starch, and 11.0 U/g chickpea flour. In addition, the contents of isoflavone glucosides decreased and aglycones increased with the prolongation of fermentation. Compared with group C0 (unhydrolyzed specimens), the isoflavone aglycone contents in groups treated with enzymolysis increased to varying degree. Particularly, the isoflavone aglycone contents in group C6 (hydrolyzed with three compound enzymes) were the highest after 24 h fermentation, reaching 56.93 ± 1.61 mg/kg (genistein), 92.37 ± 3.21 mg/kg (formononetin), and 246.18 ± 2.98 mg/kg (biochanin A). The data above indicated that compound enzymolysis coupled probiotic bacterial fermentation could promote the biotransformation of chickpea isoflavone glucosides into aglycones, which might be used as an effective approach to enhance the bioactivity and nutraceutical properties of chickpea milk.
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Son J, Jeong KJ. Engineering of Leuconostoc citreum for Efficient Bioconversion of Soy Isoflavone Glycosides to Their Aglycone Forms. Int J Mol Sci 2022; 23:ijms23179568. [PMID: 36076965 PMCID: PMC9455899 DOI: 10.3390/ijms23179568] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2022] [Revised: 08/19/2022] [Accepted: 08/22/2022] [Indexed: 11/16/2022] Open
Abstract
Soy isoflavones are phytochemicals that possess various beneficial physiological properties such as anti-aging, anti-tumor, and antioxidant properties. Since soy isoflavones exist in glycoside forms, their bioavailability requires initial hydrolysis of the sugar moieties bound to them to be efficiently absorbed through the gut epithelium. Instead of conventional chemical hydrolysis using acids or organic solvents, alternative strategies for enhancing the bioavailability of soy isoflavones using biological methods are gaining attention. Here, we engineered Leuconostoc citreum isolated from Korean kimchi for efficient bioconversion of soy isoflavone glycosides into their aglycone forms to enhance their bioavailability. We first constructed an expression module based on the isoflavone hydrolase (IH)-encoding gene of Bifidobacterium lactis, which mediates conversion of isoflavone glycosides to aglycone forms. Using a high copy number plasmid and bicistronic expression design, the IH was successfully synthesized in L. citreum. Additionally, we determined enzymatic activity of the IH using an in vivo β-glucosidase assay and confirmed its highly efficient bioconversion efficiency for various types of isoflavone glycosides. Finally, we successfully demonstrated that the engineered L. citreum could convert isoflavone glycosides present in fermented soymilk into aglycones.
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Affiliation(s)
- Jaewoo Son
- Department of Chemical and Biomolecular Engineering, BK21 Plus Program, KAIST, 291 Daehak-ro, Yuseong-gu, Daejeon 34141, Korea
| | - Ki Jun Jeong
- Department of Chemical and Biomolecular Engineering, BK21 Plus Program, KAIST, 291 Daehak-ro, Yuseong-gu, Daejeon 34141, Korea
- Institute for The BioCentury, KAIST, 291 Daehak-ro, Yuseong-gu, Daejeon 34141, Korea
- Correspondence: ; Tel.: +82-42-350-3934
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Azari SR, Hojjatoleslamy M, Mousavi ZE, Kiani H, Jalali SMA. Production and Optimization of Conjugated Linoleic and Eicosapentaenoic Acids by Bifidobacterium lactis in Cold-Pressed Soybean Cake. Front Nutr 2022; 9:916728. [PMID: 35967809 PMCID: PMC9363755 DOI: 10.3389/fnut.2022.916728] [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: 04/09/2022] [Accepted: 06/01/2022] [Indexed: 11/13/2022] Open
Abstract
Background and Purpose In regard to the biosynthesis of conjugated linoleic acid (CLA) and eicosapentaenoic acid (EPA) by some bacteria, the objective of this study was to evaluate the efficiency of solid-state fermentation based on soybean pressed cake (SPC) to produce CLA and EPA by Bifidobacterium lactis. The objective of this study was to evaluate the efficiency of solid-state fermentation based on SPC to produce CLA and EPA by B. lactis. Methods Process conditions including humidity, inoculation level, and temperature parameters were optimized by adopting the response surface methodology (RSM) method (response surface method) and the design expert software. Accordingly, a homogeneous SPC paste substrate at 60, 70, and 80% humidity was prepared with different inoculation levels at 30, 37, and 44°C to assess the strain behavior. The introduced SPC consisted of 60% humidity, 2% inoculation level at 37°C, and 60% humidity, and 4% inoculation level at 30 and 44°C; it also included 6% inoculation level at 37°C, 70% humidity at 2% inoculation level, at 30 and 44°C, and 4% inoculation level at 37°C. Also, SPC with 80% humidity at 2% and 4% inoculation levels, and at 30 and 44°C was obtained. To confirm the accuracy of the conditions, an experiment was conducted according to the defined requirements. Results The results were compared with the predicted data, which showed a significant difference. Under optimized conditions, with an inoculation level of 4% on the SPC medium with 70% humidity and at 37°C, B. lactis strains could yield 9cis-, 11 trans-linoleic and eicosapentaenoic at 0.18 and 0.39% of the total fatty acids. Conclusion So, the potential benefits of using SPC as an inexpensive substrate for the commercial production of CLA and EPA should be noted.
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Affiliation(s)
- Samin Rafi Azari
- Department of Food Science and Technology, Shahrekord Branch, Islamic Azad University, Shahrekord, Iran
| | - Mohammad Hojjatoleslamy
- Department of Food Science and Technology, Shahrekord Branch, Islamic Azad University, Shahrekord, Iran
| | - Zeinab E Mousavi
- Department of Food Science and Technology, Shahrekord Branch, Islamic Azad University, Shahrekord, Iran.,Bioprocessing and Biodetection Laboratory, Department of Food Science and Engineering, Campus of Agriculture and Natural Resources, University of Tehran, Karaj, Iran
| | - Hossein Kiani
- Department of Food Science and Technology, Shahrekord Branch, Islamic Azad University, Shahrekord, Iran.,Bioprocessing and Biodetection Laboratory, Department of Food Science and Engineering, Campus of Agriculture and Natural Resources, University of Tehran, Karaj, Iran
| | - Sayed Mohammad Ali Jalali
- Department of Animal Sciences, Faculty of Agriculture and Veterinary Medicine, Shahrekord Branch, Islamic Azad University, Shahrekord, Iran.,Research Center of Nutrition and Organic Products, Shahrekord Branch, Islamic Azad University, Shahrekord, Iran
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11
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Wang Y, Li B, Guo Y, Liu C, Liu J, Tan B, Guo Z, Wang Z, Jiang L. Effects of ultrasound on the structural and emulsifying properties and interfacial properties of oxidized soybean protein aggregates. ULTRASONICS SONOCHEMISTRY 2022; 87:106046. [PMID: 35636156 PMCID: PMC9149199 DOI: 10.1016/j.ultsonch.2022.106046] [Citation(s) in RCA: 18] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/14/2022] [Revised: 05/05/2022] [Accepted: 05/17/2022] [Indexed: 05/25/2023]
Abstract
Oxidative attack leads to the oxidative aggregation and structural and functional feature weakening of soybean protein. We aimed to investigate the impact of ultrasonic treatment (UT) with different intensities on the structure, emulsifying features and interfacial features of oxidized soybean protein aggregates (OSPI). The results showed that oxidative treatment could disrupt the native soy protein (SPI) structure by promoting the formation of oxidized aggregates with β1-sheet structures through hydrophobic interactions. These changes led to a decrease in the solubility, emulsification ability and interfacial activity of soybean protein. After low-power ultrasound (100 W, 200 W) treatment, the relative contents of β1-sheets, β2-sheets, random coils, and disulfide bonds of the OSPI increased while the surface hydrophobicity, absolute ζ-potential value and free sulfhydryl content decreased. Moreover, protein aggregates with larger particle sizes and poor solubility were formed. The emulsions prepared using the OSPI showed bridging flocculation and decreased protein adsorption and interfacial tension. After applying medium-power ultrasound (300 W, 400 W, and 500 W) treatments, the OSPI solubility increased and particle size decreased. The α-helix and β-turn contents, surface hydrophobicity and absolute ζ-potential value increased, the structure unfolded, and the disulfide bond content decreased. These changes improved the emulsification activity and emulsion state of the OSPI and increased the protein adsorption capacity and interfacial tension of the emulsion. However, after a high-power ultrasound (600 W) treatment, the OSPI showed a tendency to reaggregate, which had a certain negative effect on the emulsification activity and interfacial activity. The results showed that UT at an appropriate power could depolymerize OSPI and improve the emulsification and interfacial activity of soybean protein.
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Affiliation(s)
- Yichang Wang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
| | - Bailiang Li
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
| | - Yanan Guo
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
| | - Caihua Liu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
| | - Jun Liu
- Shandong Yuwang Ecological Food Industry Co., Ltd., Dezhou, Shandong, 253000, China; Kedong Yuwang Soybean Protein Food Co., Ltd., Qiqihaer, Heilongjiang, 161000, China.
| | - Bin Tan
- Academy of National Food and Strategic Reserves Administration, Beijing, 100037, China.
| | - Zengwang Guo
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
| | - Zhongjiang Wang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
| | - Lianzhou Jiang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
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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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de Oliveira NS, Ha N, da Cunha L, Cipriani LA, Neto AT, Skoronski E, Gisbert E, Perez Fabregat TEH. Fermentation of Soybean Meal with Lactobacillus acidophilus Allows Greater Inclusion of Vegetable Protein in the Diet and Can Reduce Vibrionacea in the Intestine of the South American Catfish (Rhamdia quelen). Animals (Basel) 2022; 12:ani12060690. [PMID: 35327087 PMCID: PMC8944494 DOI: 10.3390/ani12060690] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2022] [Revised: 03/04/2022] [Accepted: 03/07/2022] [Indexed: 01/24/2023] Open
Abstract
Simple Summary There is a demand to replace fishmeal with protein sources of plant origin in fish feeds. Biotechnology strategies, such as fermentation, can improve the bioavailability of plant proteins and decrease the presence of antinutrients, optimizing the results obtained. Fermented soybean meal has already been evaluated for different fish species as a replacement for fishmeal, and there is evidence that it can improve the intestinal health of animals. Lactobacillus acidophilus is a strain used as a probiotic in fish feeding but it remains to be evaluated as a potential fermentation bacterium for feed ingredients. This study aimed to evaluate the effect of diets containing different inclusion levels (0%, 7%, 14%, 21% and 28%) of soybean meal fermented by L. acidophilus (SMFL) on the zootechnical performance and intestinal health of South American catfish juveniles (Rhamdia quelen). The inclusion of SMFL up to 21% in replacement of fish meal did not affect the zootechnical performance of fish and also decreased the concentration of Vibrionaceae bacteria present in the intestine compared to the control group. The results demonstrate that fermentation with L. acidophilus enables greater inclusion of soybean protein in South American catfish diets and promotes the control of intestinal pathogenic bacteria. Abstract The objective of this study was to evaluate the effect of diets containing different inclusion levels (0%, 7%, 14%, 21% and 28%) of soybean meal fermented by Lactobacillus acidophilus (SMFL) on the zootechnical performance and intestinal health of South American catfish juveniles (Rhamdia quelen). The experimental design was completely randomized with five treatments and four replications and lasted 56 days. Five isoproteic (39% crude protein) and isoenergetic (4300 kcal of gross energy kg−1) diets were formulated where SMFL was included in replacement of fish meal. Two hundred forty South American catfish juveniles (3.0 ± 0.5 g) were distributed in 20 tanks (70 L) connected in a recirculation aquaculture system. At the end of the experiment, the inclusion of SMFL up to 21% in replacement of fish meal did not affect the zootechnical performance and also decreased the concentration of Vibrionaceae bacteria present in the intestine compared to the control group. The amount of total lactic and heterotrophic bacteria, the enzymatic activity and the intestinal morphometry did not differ between dietary treatments. The results demonstrate that fermentation with Lactobacillus acidophilus enables greater inclusion of soybean protein in South American catfish diets and promotes the control of intestinal pathogenic bacteria.
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Affiliation(s)
- Nandara Soares de Oliveira
- Departamento de Produção Animal, Centro de Ciências Agroveterinárias, Universidade do Estado de Santa Catarina-UDESC, Avenue Luiz de Camões, 2090, Lages 88520-000, SC, Brazil; (N.S.d.O.); (N.H.); (L.d.C.); (L.A.C.); (A.T.N.); (E.S.)
| | - Natalia Ha
- Departamento de Produção Animal, Centro de Ciências Agroveterinárias, Universidade do Estado de Santa Catarina-UDESC, Avenue Luiz de Camões, 2090, Lages 88520-000, SC, Brazil; (N.S.d.O.); (N.H.); (L.d.C.); (L.A.C.); (A.T.N.); (E.S.)
| | - Larissa da Cunha
- Departamento de Produção Animal, Centro de Ciências Agroveterinárias, Universidade do Estado de Santa Catarina-UDESC, Avenue Luiz de Camões, 2090, Lages 88520-000, SC, Brazil; (N.S.d.O.); (N.H.); (L.d.C.); (L.A.C.); (A.T.N.); (E.S.)
| | - Luiz Augusto Cipriani
- Departamento de Produção Animal, Centro de Ciências Agroveterinárias, Universidade do Estado de Santa Catarina-UDESC, Avenue Luiz de Camões, 2090, Lages 88520-000, SC, Brazil; (N.S.d.O.); (N.H.); (L.d.C.); (L.A.C.); (A.T.N.); (E.S.)
| | - André Thaler Neto
- Departamento de Produção Animal, Centro de Ciências Agroveterinárias, Universidade do Estado de Santa Catarina-UDESC, Avenue Luiz de Camões, 2090, Lages 88520-000, SC, Brazil; (N.S.d.O.); (N.H.); (L.d.C.); (L.A.C.); (A.T.N.); (E.S.)
| | - Everton Skoronski
- Departamento de Produção Animal, Centro de Ciências Agroveterinárias, Universidade do Estado de Santa Catarina-UDESC, Avenue Luiz de Camões, 2090, Lages 88520-000, SC, Brazil; (N.S.d.O.); (N.H.); (L.d.C.); (L.A.C.); (A.T.N.); (E.S.)
| | - Enric Gisbert
- IRTA, Centre de Sant Carles de la Ràpita, Aquaculture Program, Carretera Poble Nou, km 5.5, 43540 Sant Carles de la Ràpita, Spain;
| | - Thiago El Hadi Perez Fabregat
- Departamento de Produção Animal, Centro de Ciências Agroveterinárias, Universidade do Estado de Santa Catarina-UDESC, Avenue Luiz de Camões, 2090, Lages 88520-000, SC, Brazil; (N.S.d.O.); (N.H.); (L.d.C.); (L.A.C.); (A.T.N.); (E.S.)
- Correspondence:
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14
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Rodríguez de Olmos A, Garro OA, Garro MS. Behavior study of Bifidobacterium longum using solid state fermentation from commercial soybean meal. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113101] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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15
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Deng X, Liao J, Zhao Z, Qin Y, Liu X. Distribution and speciation of selenium in soybean proteins and its effect on protein structure and functionality. Food Chem 2022; 370:130982. [PMID: 34537428 DOI: 10.1016/j.foodchem.2021.130982] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2021] [Revised: 08/22/2021] [Accepted: 08/27/2021] [Indexed: 01/18/2023]
Abstract
Although the Se concentration and recovery efficiency of soybean seeds treated with selenate were ∼ 1.8 times those of the selenite treatment, the Se was mainly in the organic form of selenomethionine (>90% of total Se) irrespective of the Se source. The Se concentrations of soybean protein isolate (SPI) and glycinin (11S) were 29.1%-38.6% higher than those of soybean protein concentrate (SPC) and β-conglycinin (7S) in Se-enriched soybeans, with selenomethionine accounting for > 80% of the Se in all proteins. The content of sulfur-containing methionine in SPI and 11S markedly decreased in Se-enriched soybeans compared with the control. No significant effect of Se was observed on protein content, subunit composition, secondary structure, micromorphology, or functionality. Foliar spray of selenate provides an economical and efficient way to produce Se-enriched soybeans without affecting protein structure and functionality, where SPI and 11S display a high ability to enrich Se (mainly selenomethionine).
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Affiliation(s)
- Xiaofang Deng
- College of Natural Resources and Environment, Northwest A&F University, Yangling, Shaanxi, 712100, China; Microelement Research Center, Huazhong Agricultural University, Wuhan 430070, China
| | - Jianxun Liao
- Agriculture and Rural Bureau of Jianshi County, Jianshi 445300, Hubei, China
| | - Zhuqing Zhao
- Microelement Research Center, Huazhong Agricultural University, Wuhan 430070, China
| | - Yongjie Qin
- Microelement Research Center, Huazhong Agricultural University, Wuhan 430070, China
| | - Xinwei Liu
- Microelement Research Center, Huazhong Agricultural University, Wuhan 430070, China.
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16
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De Villa R, Roasa J, Mine Y, Tsao R. Impact of solid-state fermentation on factors and mechanisms influencing the bioactive compounds of grains and processing by-products. Crit Rev Food Sci Nutr 2021:1-26. [PMID: 34955050 DOI: 10.1080/10408398.2021.2018989] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Abstract
Cereal and legume grains and their processing by-products are rich sources of bioactives such as phenolics with considerable health potential, but these bioactives suffer from low bioaccessibility and bioavailability, resulting in limited use. Several studies have demonstrated that solid-state fermentation (SSF) with food-grade microorganisms is effective in releasing bound phenolic compounds in cereal and legume products. In this review, we discuss the effect of SSF on cereal and legume grains and their by-products by examining the role of specific microorganisms, their hydrolytic enzymes, fermentability of agri-food substrates, and the potential health benefits of SSF-enhanced bioactive compounds. SSF with fungi (Aspergillus spp. and Rhizopus spp.), bacteria (Bacillus subtilis and lactic acid bacteria (LAB) spp.) and yeast (Saccharomyces cerevisiae) significantly increased the bioactive phenolics and antioxidant capacities in cereal and legume grains and by-products, mainly through carbohydrate-cleaving enzymes. Increased bioactive phenolic and peptide contents of SSF-bioprocessed cereal and legume grains have been implicated for improved antioxidant, anti-inflammatory, anti-carcinogenic, anti-diabetic, and angiotensin-converting-enzyme (ACE) inhibitory effects in fermented agri-food products, but these remain as preliminary results. Future research should focus on the microbial mechanisms, suitability of substrates, and the physiological health benefits of SSF-treated grains and by-products.
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Affiliation(s)
- Ray De Villa
- Guelph Research & Development Centre, Agriculture and Agri-Food Canada, Guelph, Ontario, Canada.,Department of Food Science, University of Guelph, Guelph, Ontario, Canada
| | - Joy Roasa
- Guelph Research & Development Centre, Agriculture and Agri-Food Canada, Guelph, Ontario, Canada.,Department of Food Science, University of Guelph, Guelph, Ontario, Canada
| | - Yoshinori Mine
- Department of Food Science, University of Guelph, Guelph, Ontario, Canada
| | - Rong Tsao
- Guelph Research & Development Centre, Agriculture and Agri-Food Canada, Guelph, Ontario, Canada
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17
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Improving acid resistance and characteristics of microencapsulated Lactobacillus brevis RK03 using top fluid bed drying technology. Process Biochem 2021. [DOI: 10.1016/j.procbio.2021.07.010] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
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18
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Yang Y, Lan G, Tian X, He L, Li C, Zeng X, Wang X. Effect of Fermentation Parameters on Natto and Its Thrombolytic Property. Foods 2021; 10:foods10112547. [PMID: 34828828 PMCID: PMC8620952 DOI: 10.3390/foods10112547] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2021] [Revised: 10/14/2021] [Accepted: 10/19/2021] [Indexed: 01/13/2023] Open
Abstract
Natto is a popular food because it contains a variety of active compounds, including nattokinase. Previously, we discovered that fermenting natto with the combination of Bacillus subtilis GUTU09 and Bifidobacterium animalis subsp. lactis BZ25 resulted in a dramatically better sensory and functional quality of natto. The current study further explored the effects of different fermentation parameters on the quality of natto fermented with Bacillus subtilis GUTU09 and Bifidobacterium BZ25, using Plackett–Burman design and response surface methodology. Fermentation temperature, time, and inoculation amount significantly affected the sensory and functional qualities of natto fermented with mixed bacteria. The optimal conditions were obtained as follows: soybean 50 g/250 mL, triangle container, 1% sucrose, Bacillus subtilis GUTU09 to Bifidobacterium BZ25 ratio of 1:1, inoculation 7%, fermentation temperature 35.5 °C, and fermentation time 24 h. Under these conditions, nattokinase activity, free amino nitrogen content, and sensory score were increased compared to those before optimization. They were 144.83 ± 2.66 FU/g, 7.02 ± 0.69 mg/Kg and 82.43 ± 5.40, respectively. The plate thrombolytic area and nattokinase activity both increased significantly as fermentation time was increased, indicating that the natto exhibited strong thrombolytic action. Hence, mixed-bacteria fermentation improves the taste, flavor, nattokinase activity, and thrombolysis of natto. This research set the groundwork for the ultimate manufacturing of natto with high nattokinase activity and free amino nitrogen content, as well as good sensory and thrombolytic properties.
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Affiliation(s)
- Yun Yang
- Key Laboratory of Agricultural and Animal Products Store & Processing of Guizhou Province, Guizhou University, Guiyang 550025, China; (Y.Y.); (G.L.); (X.T.); (C.L.); (X.Z.); (X.W.)
- College of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China
| | - Guangqun Lan
- Key Laboratory of Agricultural and Animal Products Store & Processing of Guizhou Province, Guizhou University, Guiyang 550025, China; (Y.Y.); (G.L.); (X.T.); (C.L.); (X.Z.); (X.W.)
- College of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China
| | - Xueyi Tian
- Key Laboratory of Agricultural and Animal Products Store & Processing of Guizhou Province, Guizhou University, Guiyang 550025, China; (Y.Y.); (G.L.); (X.T.); (C.L.); (X.Z.); (X.W.)
- College of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China
| | - Laping He
- Key Laboratory of Agricultural and Animal Products Store & Processing of Guizhou Province, Guizhou University, Guiyang 550025, China; (Y.Y.); (G.L.); (X.T.); (C.L.); (X.Z.); (X.W.)
- College of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China
- Correspondence: ; Tel./Fax: +86-0851-88236702
| | - Cuiqin Li
- Key Laboratory of Agricultural and Animal Products Store & Processing of Guizhou Province, Guizhou University, Guiyang 550025, China; (Y.Y.); (G.L.); (X.T.); (C.L.); (X.Z.); (X.W.)
- School of Chemistry and Chemical Engineering, Guizhou University, Guiyang 550025, China
| | - Xuefeng Zeng
- Key Laboratory of Agricultural and Animal Products Store & Processing of Guizhou Province, Guizhou University, Guiyang 550025, China; (Y.Y.); (G.L.); (X.T.); (C.L.); (X.Z.); (X.W.)
- College of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China
| | - Xiao Wang
- Key Laboratory of Agricultural and Animal Products Store & Processing of Guizhou Province, Guizhou University, Guiyang 550025, China; (Y.Y.); (G.L.); (X.T.); (C.L.); (X.Z.); (X.W.)
- College of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China
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Novel solid-state fermentation extraction of 5-O-caffeoylquinic acid from heilong48 soybean using Lactobacillus helviticus: Parametric screening and optimization. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111809] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
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20
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Manus J, Millette M, Uscanga BRA, Salmieri S, Maherani B, Lacroix M. In vitro protein digestibility and physico-chemical properties of lactic acid bacteria fermented beverages enriched with plant proteins. J Food Sci 2021; 86:4172-4182. [PMID: 34333773 DOI: 10.1111/1750-3841.15859] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2020] [Revised: 03/31/2021] [Accepted: 06/22/2021] [Indexed: 11/30/2022]
Abstract
The objective of this study was to develop probiotic beverages, enriched with plant proteins, with high nutritional value. A rice-based beverage fermented with a specific probiotic formulation comprised Lactobacillus acidophilus CL1285, Lactobacillus casei LBC80R and Lactobacillus rhamnosus CLR2 has been enriched with a combination of pea and rice proteins (PR) or pea and hemp proteins (PH) at 13 and 11% total protein, respectively. These protein associations have been selected because their amino acid ratio was >1, as recommended by the FAO. The beverage enriched with protein significantly increased its viscosity by more than 10 times thanks to the enrichment, while the fermentation reduced it by 50% for PR and 20% for PH. In vitro protein digestibility results showed that the protein enrichment and the fermentation treatment significantly increased digestibility values of the beverages with value of 72.7% for fermented PR beverage and 61.4% for unenriched fermented control beverage (p ≤ 0.05). Peptide profiles of PR and PH enriched beverages indicated that the fermentation led to a reduced level of high molecular weight (HMW) peptides of about 60% and an increase of low molecular weight (LMW) peptides by over 50%. Therefore, both the fermentation and the enrichment in protein increased the nutritional value of the rice-based beverages. PRACTICAL APPLICATION: Good quality of probiotics formulation and high-protein products are in increasing demand and plant proteins as an alternative of animal protein are popular. This study has permit to develop rice-based commercial probiotic beverages enriched in a combination of pea and rice or pea and hemp proteins in order to obtain a complete protein in terms of amino acids composition. The lactic acid fermentation and the enrichment with a plant protein combination led to a better protein digestibility of beverage.
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Affiliation(s)
- Johanne Manus
- Research Laboratories in Sciences, Applied to Food, Canadian Irradiation Center, INRS Armand-Frappier, Health & Biotechnology Centre, Institute of Nutraceutical and Functional Foods, Laval, Québec, Canada
| | - Mathieu Millette
- Bio-K+, a Kerry company, Preclinical Research division, Laval, Québec, Canada
| | - Blanca R Aguilar Uscanga
- Research Laboratory of Industrial Microbiology. Centro Universitario de Ciencias Exactas e Ingenierías, Universidad de Guadalajara, Guadalajara, Jalisco, Mexico
| | - Stéphane Salmieri
- Research Laboratories in Sciences, Applied to Food, Canadian Irradiation Center, INRS Armand-Frappier, Health & Biotechnology Centre, Institute of Nutraceutical and Functional Foods, Laval, Québec, Canada
| | - Behnoush Maherani
- Research Laboratories in Sciences, Applied to Food, Canadian Irradiation Center, INRS Armand-Frappier, Health & Biotechnology Centre, Institute of Nutraceutical and Functional Foods, Laval, Québec, Canada
| | - Monique Lacroix
- Research Laboratories in Sciences, Applied to Food, Canadian Irradiation Center, INRS Armand-Frappier, Health & Biotechnology Centre, Institute of Nutraceutical and Functional Foods, Laval, Québec, Canada
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21
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Yang X, Ren Y, Liu H, Huo C, Li L. Differences in the physicochemical, digestion and microstructural characteristics of soy protein gel acidified with lactic acid bacteria, glucono-δ-lactone and organic acid. Int J Biol Macromol 2021; 185:462-470. [PMID: 34147525 DOI: 10.1016/j.ijbiomac.2021.06.071] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2021] [Revised: 05/31/2021] [Accepted: 06/10/2021] [Indexed: 11/25/2022]
Abstract
This study evaluated the differences in the physicochemical, digestion and microstructure of soy protein gels acidified with Lactobacillus casei (L. casei), glucono-δ-lactone (GDL) and citric acid. The maximum acidification rate was as follows: citric acid > GDL > L. casei. The gelation points of L. casei-induced gel (LC gel) and GDL-induced gel (GDL gel) occurred at 74 min and 55 min; however, gelation point of citric acid-induced gel (CA gel) was not detected because acidification was too fast. LC gel showed the high gel hardness (20.40 ± 2.23 g) and water holding capacity (84.58 ± 0.59%). At the end of intestinal digestion, the average particle size of the LC gel was the largest, but there was no significant difference between GDL gel and CA gel. The microstructure of the GDL gel was found to be the densest. Acidification rate was the "key step" of acid-induced gels, while both the proteolytic and exopolysaccharide (EPS) production capacity were involved in LC gel.
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Affiliation(s)
- Xiaoyu Yang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Yiming Ren
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Huifang Liu
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Chunyan Huo
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Liang Li
- College of Food Science, Northeast Agricultural University, Harbin 150030, China.
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22
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Continuous production of tempe-based bioactive peptides using an automated enzymatic membrane reactor. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102639] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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23
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Rhizopus oligosporus as a biotransforming microorganism of Anacardium othonianum Rizz. byproduct for production of high -protein, -antioxidant, and -fiber ingredient. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110030] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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Liu L, Chen X, Hao L, Zhang G, Jin Z, Li C, Yang Y, Rao J, Chen B. Traditional fermented soybean products: processing, flavor formation, nutritional and biological activities. Crit Rev Food Sci Nutr 2020; 62:1971-1989. [PMID: 33226273 DOI: 10.1080/10408398.2020.1848792] [Citation(s) in RCA: 47] [Impact Index Per Article: 11.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Abstract
Traditional fermented soybean food has emerged as an important part of people's dietary structure because of the unique flavors and improved health benefit. During fermentation, the nutrients in soybean undergo a series of biochemical reactions catalyzed naturally by microorganism secreted enzymes. Thereafter, many functional and bioactive substances such as bioactive peptides, unsaturated fatty acids, free soy isoflavones, vitamins and minerals are produced, making fermented soy products more advantageous in nutrition and health. This review comprehensively discusses the historical evolution, distribution, traditional fermentation processing, main sources and characteristics of fermented strains, flavor components, nutritional properties, and biological activities of four traditional fermented soybean foods including douchi, sufu, dajiang, and soy sauce. In the end, we introduce four major challenges encountered by traditional fermented soybean foods including high salt content, formation of biogenic amine, the presence of pathogenic microorganisms and mycotoxins, and quality inconsistency. We conclude that the establishment of scientific quality standard and innovated fermentation processing is the potential solutions to combat the issues and improve the safety of traditional fermented soybean products.
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Affiliation(s)
- Libo Liu
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, China
- Department of Plant Sciences, North Dakota State University, Fargo, North Dakota, USA
| | - Xiaoqian Chen
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, China
| | - Linlin Hao
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, China
| | - Guofang Zhang
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, China
| | - Zhao Jin
- Department of Plant Sciences, North Dakota State University, Fargo, North Dakota, USA
| | - Chun Li
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, China
- Department of Plant Sciences, North Dakota State University, Fargo, North Dakota, USA
| | - Yuzhuo Yang
- Heilongjiang Green Food Research Institute, Harbin, China
| | - Jiajia Rao
- Department of Plant Sciences, North Dakota State University, Fargo, North Dakota, USA
| | - Bingcan Chen
- Department of Plant Sciences, North Dakota State University, Fargo, North Dakota, USA
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Sitanggang AB, Lesmana M, Budijanto S. Membrane-based preparative methods and bioactivities mapping of tempe-based peptides. Food Chem 2020; 329:127193. [PMID: 32516711 DOI: 10.1016/j.foodchem.2020.127193] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2019] [Revised: 05/29/2020] [Accepted: 05/29/2020] [Indexed: 11/26/2022]
Abstract
This study was aimed to produce bioactive peptides from optimally fermented tempe, and map their overall bioactivities. There were three preparative methods utilized for producing tempe-based peptides, such as water-facilitated extraction, alcalase, and papain hydrolysis, and in combination with membrane filtration. Fermenting soybean at 144 h was selected as the optimum time based on protein content and degree of hydrolysis. Through SDS-PAGE analysis, an increased degree of hydrolysis with longer fermentation time was confirmed. The best preparative method for producing bioactive peptides was through papain hydrolysis and followed by 5 kDa membrane filtration. By this, the enhancement was distinct for antioxidant activity, ACE-, α-glucosidase-, and Kunitz trypsin-inhibitory activity. The annotated peptide sequences resulting from Nano LC Ultimate 3000 Series System tandem Q Exactive™ Hybrid Quadrupole-Orbitrap™ Mass Spectrometer were matched with the BIOPEP database. The major bioactivities of tempe peptides obtained were as an ACE inhibitor, antioxidant, and antithrombotic.
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Affiliation(s)
- Azis Boing Sitanggang
- Department of Food Science and Technology, IPB University, Kampus IPB Darmaga, Bogor 16680, Indonesia; Southeast Asian Food and Agricultural Science and Technology (SEAFAST) Center, IPB University, Kampus IPB Darmaga, Bogor 16680, Indonesia.
| | - Monica Lesmana
- Department of Food Science and Technology, IPB University, Kampus IPB Darmaga, Bogor 16680, Indonesia
| | - Slamet Budijanto
- Department of Food Science and Technology, IPB University, Kampus IPB Darmaga, Bogor 16680, Indonesia; Southeast Asian Food and Agricultural Science and Technology (SEAFAST) Center, IPB University, Kampus IPB Darmaga, Bogor 16680, Indonesia
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26
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Wu P, An J, Chen L, Zhu Q, Li Y, Mei Y, Chen Z, Liang Y. Differential Analysis of Stress Tolerance and Transcriptome of Probiotic Lacticaseibacillus casei Zhang Produced from Solid-State (SSF-SW) and Liquid-State (LSF-MRS) Fermentations. Microorganisms 2020; 8:E1656. [PMID: 33114487 PMCID: PMC7716342 DOI: 10.3390/microorganisms8111656] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/01/2020] [Revised: 10/21/2020] [Accepted: 10/22/2020] [Indexed: 12/18/2022] Open
Abstract
The property differences between bacteria produced from solid-state and liquid-state fermentations have always been the focus of attention. This study analyzed the stress tolerance and transcriptomic differences of the probiotic Lacticaseibacillus casei Zhang produced from solid-state and liquid-state fermentations under no direct stress. The total biomass of L. casei Zhang generated from liquid-state fermentation with MRS medium (LSF-MRS) was 2.24 times as much as that from solid-state fermentation with soybean meal-wheat bran (SSF-SW) medium. Interestingly, NaCl, H2O2, and ethanol stress tolerances and the survival rate after L. casei Zhang agent preparation from SSF-SW fermentation were significantly higher than those from LSF-MRS fermentation. The global transcriptomic analysis revealed that in L. casei Zhang produced from SSF-SW fermentation, carbohydrate transport, gluconeogenesis, inositol phosphate metabolism were promoted, that pentose phosphate pathway was up-regulated to produce more NADPH, that citrate transport and fermentation was extremely significantly promoted to produce pyruvate and ATP, and that pyruvate metabolism was widely up-regulated to form lactate, acetate, ethanol, and succinate from pyruvate and acetyl-CoA, whereas glycolysis was suppressed, and fatty acid biosynthesis was suppressed. Moreover, in response to adverse stresses, some genes encoding aquaporins (GlpF), superoxide dismutase (SOD), nitroreductase, iron homeostasis-related proteins, trehalose operon repressor TreR, alcohol dehydrogenase (ADH), and TetR/AcrR family transcriptional regulators were up-regulated in L. casei Zhang produced from SSF-SW fermentation. Our findings provide novel insight into the differences in growth performance, carbon and lipid metabolisms, and stress tolerance between L. casei Zhang from solid-state and liquid-state fermentations.
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Affiliation(s)
| | | | | | | | | | | | | | - Yunxiang Liang
- State Key Laboratory of Agricultural Microbiology, College of Life Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; (P.W.); (J.A.); (L.C.); (Q.Z.); (Y.L.); (Y.M.); (Z.C.)
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27
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Replacement of Fish Meal by Solid State Fermented Lupin (Lupinus albus) Meal with Latobacillus plantarum 299v: Effect on Growth and Immune Status of Juvenile Atlantic Salmon (Salmo salar). ANNALS OF ANIMAL SCIENCE 2020. [DOI: 10.2478/aoas-2020-0010] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
Abstract
Abstract
The aim of this study was to assess quality of SSF (Solid State Fermented) lupin with Lactobacillus plantarum 299v, and its effects (on growth, feed utilization, digestibility and immunity) of juvenile Atlantic salmon (S. salar), when used as fish meal replacer. Five experimental diets were formulated to provide 40% crude protein and 21% dietary lipid (dry matter basis) with the raw or fermented lupin meal-based protein source replacing fish meal at 15% and 30%. Triplicate groups of fish (averaging 3.53 ± 0.05 g) were fed with experimental diets for 8 weeks. Fermentation process modified nutrient profile of lupin meal and enriched it with lactic, citric and acetic acids. Fish in the FL15% group showed a higher (P < 0.05) final body weight, weight gain, FCR, SGR, and PER compared to those of C group. Apparent digestibility coefficient (ADC) of protein and Nitrogen-free extract showed a significantly higher values in FL15% experimental group, compared to those shown in C group. Fish in the FL15% group showed a higher (P<0.05) lysozyme activity and leucocyte respiratory burst compared to that shown by fish samples in the C experimental group; phagocytic activity did not record differences among experimental groups. In conclusion, replacement of fish meal by raw or fermented lupin meal did not compromise growth, apparent digestibility coefficients and immune status of juvenile Atlantic salmon and even improve fish performance when supplemented at 15%.
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Effects of different strains and fermentation method on nattokinase activity, biogenic amines, and sensory characteristics of natto. Journal of Food Science and Technology 2020; 57:4414-4423. [PMID: 33087955 DOI: 10.1007/s13197-020-04478-3] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 04/14/2020] [Accepted: 04/23/2020] [Indexed: 10/24/2022]
Abstract
Nattokinase activity (NK), biogenic amine content and sensory properties of natto are of great significance to consumers, which are affected by strains and fermentation methods. In this study, changes in the pH, biogenic amine and free amino nitrogen (FAN) contents, NK and protease activities, and sensory characteristics of natto prepared using Bacillus subtilis GUTU09 combined with different strains (Lactobacillus, Bifidobacterium and Mucor) and fermentation methods were investigated. The combination of two strains showed the best fermentation performance among all samples. The NK and protease activity and FAN content in double-strain fermentation increased by 10.33 FU/g, 88.78 U/g, and 2.34 g/kg, respectively, compared with those in single-strain fermentation. Sensory evaluation demonstrated that mixed fermentation primarily affected the sensory acceptance. This method also reduced the contents of various biogenic amines in natto compared with single-strain fermentation. Tyramine, cadaverine, spermine, and spermidine were significantly reduced, whereas histamine was slightly increased. The total biogenic amines decreased from 390.76 mg/kg to a minimum of 16.16 mg/kg. Some Mucor strains also reduced the contents of various biogenic amines. In the dual-bacteria fermentation of Mucor and GUTU09, co-fermentation has advantages over stage-fermentation, with higher NK and protease activity and higher sensory scores. Correlation analysis showed that the formation and accumulation of some biogenic amines in natto prepared using different microbial combinations were related to NK activity and pH. All these results showed that the quality of natto was improved by mixed fermentation and suitable fermentation methods, which laid a foundation for its potential industrial application.
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SITANGGANG AB, SINAGA WSL, WIE F, FERNANDO F, KRUSONG W. Enhanced antioxidant activity of okara through solid state fermentation of GRAS Fungi. FOOD SCIENCE AND TECHNOLOGY 2020. [DOI: 10.1590/fst.37218] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
- Azis Boing SITANGGANG
- Bogor Agricultural University, Indonesia; Bogor Agricultural University, Indonesia; King Mongkut's Institute of Technology Ladkrabang, Thailand
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30
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Bao W, Huang X, Liu J, Han B, Chen J. Influence of Lactobacillus brevis on metabolite changes in bacteria-fermented sufu. J Food Sci 2020; 85:165-172. [PMID: 31898817 DOI: 10.1111/1750-3841.14968] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2019] [Revised: 10/23/2019] [Accepted: 10/28/2019] [Indexed: 12/27/2022]
Abstract
Sufu is a form of food derived from traditional Chinese fermented soybean. It has a unique flavor and contains abundant nutrients. With demands for healthy food on the rise, a higher level of sufu functionality is required. In fermentation of soybean-derived products, lactic acid bacteria (LAB) are widely used as an adjunct culture, which provides health benefits and enhances flavor of food. Among LAB, Lactobacillus brevis has the potential to generate γ-aminobutyric acid (GABA), which is well-known for its physiological functions. In this study, L. brevis was added to bacteria-fermented sufu to evaluate its impacts on sufu quality. Sufu was produced via co-inoculation with Bacillus subtilis and L. brevis (group A sufu) or a single inoculation with B. subtilis (group B sufu). Metabolite changes in the two groups during fermentation were investigated and physicochemical changes were observed. The results indicated that the addition of L. brevis increased the concentration of GABA and decreased the concentrations of histamine and serotonin. The concentrations of volatile compounds, such as esters and acids, especially 2-methyl-butanoic acid ethyl ester, as well as the concentrations of phenylethyl alcohol and 3-methyl-butanol were significantly higher in group A. Inoculation of L. brevis changed the metabolite profile of sufu and improved its functionality and safety of edibility. The current study explored the potential of applying L. brevis to the manufacture of bacteria-fermented sufu.
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Affiliation(s)
- Wenjing Bao
- Beijing Laboratory for Food Quality and Safety, College of Food Science & Nutritional Engineering, China Agricultural Univ., Beijing, China
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science & Nutritional Engineering, China Agricultural Univ., Beijing, China
| | - Xiaoning Huang
- Beijing Laboratory for Food Quality and Safety, College of Food Science & Nutritional Engineering, China Agricultural Univ., Beijing, China
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science & Nutritional Engineering, China Agricultural Univ., Beijing, China
| | - Jingjing Liu
- Beijing Laboratory for Food Quality and Safety, College of Food Science & Nutritional Engineering, China Agricultural Univ., Beijing, China
- Library, Beijing Univ. of Chemical Technology, Beijing, China
| | - Beizhong Han
- Beijing Laboratory for Food Quality and Safety, College of Food Science & Nutritional Engineering, China Agricultural Univ., Beijing, China
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science & Nutritional Engineering, China Agricultural Univ., Beijing, China
| | - Jingyu Chen
- Beijing Laboratory for Food Quality and Safety, College of Food Science & Nutritional Engineering, China Agricultural Univ., Beijing, China
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science & Nutritional Engineering, China Agricultural Univ., Beijing, China
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31
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Dai S, Pan M, El-Nezami HS, Wan JMF, Wang MF, Habimana O, Lee JCY, Louie JCY, Shah NP. Effects of Lactic Acid Bacteria-Fermented Soymilk on Isoflavone Metabolites and Short-Chain Fatty Acids Excretion and Their Modulating Effects on Gut Microbiota. J Food Sci 2019; 84:1854-1863. [PMID: 31206699 DOI: 10.1111/1750-3841.14661] [Citation(s) in RCA: 31] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2018] [Revised: 04/13/2019] [Accepted: 04/28/2019] [Indexed: 12/26/2022]
Abstract
Lactobacillus rhamnosus strain ASCC 1520 with high soy isoflavone transformation ability was used to ferment soymilk and added to the diet of mice. The impact of L. rhamnosus fermentation on soy isoflavone metabolites and intestinal bacterial community, in conjunction with fecal enzyme activity and short-chain fatty acids (SCFA) excretion was evaluated. Antibiotics intervention resulted in a decrease in fecal enzyme activities and SCFA. Although long-term intake of soymilk or L. rhamnosus-fermented soymilk did not affect the fecal β-glucuronidase and β-galactosidase activities, it improved the β-glucosidase activity when antibiotics were concomitantly administered. Soymilk or fermented soymilk administration increased the isoflavone metabolites (O-DMA and equol) excreted in urine. Antibiotics decreased the daidzein excretion and its metabolites but showed little effect on glycitein and genistein excretion. Principal coordinates analysis (PCoA) of the 16s rRNA gene sequencing data found a remarkable shift in gut microbiota after soymilk administration and antibiotics treatment. Matastats test of the relative abundance of bacterial taxa revealed Odoribacter (Bacteroidales family), Lactobacillus (Lactobacillales order), and Alistipes (Rikenellaceae family) were enriched in soymilk while bacterial taxa from Bacteroides and Lactobacillus were enriched in L. rhamnosus-fermented soymilk. Furthermore, there was less decrease in bacterial taxa with fermented soymilk group even when antibiotics were concomitantly administered. Overall, this study revealed that the gut microbiota of a healthy host is enough for the whole isoflavone metabolism under normal conditions. Feeding mice with L. rhamnosus-fermented soymilk improved fecal enzyme activity and kept the balance of the gut mirobiota when antibiotics were used. PRACTICAL APPLICATION: Feeding mice with L. rhamnosus-fermented soymilk improved fecal enzyme activity and kept the balance of the gut mirobiota when antibiotics were used.
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Affiliation(s)
- Shuhong Dai
- Dept. of Non-communicable Disease Prevention and Control, Shenzhen Nanshan Center for Chronic Disease Control, Shenzhen, Guangdong, P. R. China, 518054.,Food and Nutritional Sciences, School of Biological Sciences, The Univ. of Hong Kong, Pokfulam Road, Hong Kong
| | - Mingfang Pan
- Food and Nutritional Sciences, School of Biological Sciences, The Univ. of Hong Kong, Pokfulam Road, Hong Kong
| | - Hani S El-Nezami
- Food and Nutritional Sciences, School of Biological Sciences, The Univ. of Hong Kong, Pokfulam Road, Hong Kong
| | - Jennifer M F Wan
- Food and Nutritional Sciences, School of Biological Sciences, The Univ. of Hong Kong, Pokfulam Road, Hong Kong
| | - M F Wang
- Food and Nutritional Sciences, School of Biological Sciences, The Univ. of Hong Kong, Pokfulam Road, Hong Kong
| | - Olivier Habimana
- Food and Nutritional Sciences, School of Biological Sciences, The Univ. of Hong Kong, Pokfulam Road, Hong Kong
| | - Jetty C Y Lee
- Food and Nutritional Sciences, School of Biological Sciences, The Univ. of Hong Kong, Pokfulam Road, Hong Kong
| | - Jimmy C Y Louie
- Food and Nutritional Sciences, School of Biological Sciences, The Univ. of Hong Kong, Pokfulam Road, Hong Kong
| | - Nagendra P Shah
- Food and Nutritional Sciences, School of Biological Sciences, The Univ. of Hong Kong, Pokfulam Road, Hong Kong
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32
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Huang L, Wang C, Zhang Y, Chen X, Huang Z, Xing G, Dong M. Degradation of anti‐nutritional factors and reduction of immunoreactivity of tempeh by co‐fermentation with
Rhizopus oligosporus
RT
‐3 and
Actinomucor elegans
DCY
‐1. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14085] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
Affiliation(s)
- Lu Huang
- College of Food Science and Technology Nanjing Agricultural University Nanjing Jiangsu 210095 China
| | - Chenxi Wang
- College of Food Science and Technology Nanjing Agricultural University Nanjing Jiangsu 210095 China
| | - Yongzhu Zhang
- College of Food Science and Technology Nanjing Agricultural University Nanjing Jiangsu 210095 China
| | - Xiaohong Chen
- College of Food Science and Technology Nanjing Agricultural University Nanjing Jiangsu 210095 China
| | - Zhihai Huang
- College of Food Science and Technology Nanjing Agricultural University Nanjing Jiangsu 210095 China
| | - Guangliang Xing
- College of Food Science and Technology Nanjing Agricultural University Nanjing Jiangsu 210095 China
| | - Mingsheng Dong
- College of Food Science and Technology Nanjing Agricultural University Nanjing Jiangsu 210095 China
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34
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Wu H, Rui X, Li W, Xiao Y, Zhou J, Dong M. Whole-grain oats (Avena sativa L.) as a carrier of lactic acid bacteria and a supplement rich in angiotensin I-converting enzyme inhibitory peptides through solid-state fermentation. Food Funct 2018; 9:2270-2281. [PMID: 29560488 DOI: 10.1039/c7fo01578j] [Citation(s) in RCA: 36] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
Abstract
This study explored a novel strategy to develop solid-state whole-grain oats as a novel carrier of lactic acid bacteria and a nutraceutical supplement rich in ACE inhibitory peptides. Oats were fermented by Lactobacillus plantarum B1-6, Rhizopus oryzae, or a combination of L. plantarum B1-6 and R. oryzae. L. plantarum showed a much better growth performance in oats when it was combined with R. oryzae than when it was cultured alone, as evidenced by an increase in viable cell count to 9.70 log cfu g-1 after 72 h of fermentation. The coinoculated fermented oats (CFO) and the R. oryzae-fermented oats (RFO) were then selected for investigations on protein hydrolysis and on the functional properties of the released bioactive peptides. The results showed that the soluble protein contents changed from 7.05 mg g-1 to 14.43 and 10.21 mg g-1 for CFO and RFO, respectively. However, the degree of hydrolysis and the content of peptides with molecular masses less than 10 000 Da indicated that the CFO proteins can be degraded to a greater degree. As analyzed by electrophoresis and reversed-phase high-performance liquid chromatography, the protein and peptide profiles of CFO and RFO demonstrated that the proteins from CFO were more obviously hydrolyzed and more small peptides were obtained. In addition, both CFO and RFO presented higher ACE inhibitory activities than unfermented oats, whereas the protein extracts from CFO exerted a lower IC50 value of 0.42 mg protein per mL compared with the protein extracts from the other samples. This research has broadened our knowledge on the development of whole-grain oat products as a probiotic carrier and on the difference between mixed solid-state fermentation (SSF) and fungi SSF in terms of protein degradation and the capacity to release ACE inhibitory peptides. Our approach could be used to obtain probiotic food products and probably to develop oats as a potential therapeutic ingredient targeting hypertension.
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Affiliation(s)
- Han Wu
- College of Food Sciecne and Technology, Nanjing Agricultural University, 1 Weigang Road, Nanjing, Jiangsu Province, P. R. China. and Institute of Farm Product Processing, Jiangsu Academy of Agricultural Sciences, No.50 Zhongling Street, Nanjing, Jiangsu Province, P. R. China
| | - Xin Rui
- College of Food Sciecne and Technology, Nanjing Agricultural University, 1 Weigang Road, Nanjing, Jiangsu Province, P. R. China.
| | - Wei Li
- College of Food Sciecne and Technology, Nanjing Agricultural University, 1 Weigang Road, Nanjing, Jiangsu Province, P. R. China.
| | - Yu Xiao
- College of Food Sciecne and Technology, Nanjing Agricultural University, 1 Weigang Road, Nanjing, Jiangsu Province, P. R. China.
| | - Jianzhong Zhou
- College of Food Sciecne and Technology, Nanjing Agricultural University, 1 Weigang Road, Nanjing, Jiangsu Province, P. R. China. and Institute of Farm Product Processing, Jiangsu Academy of Agricultural Sciences, No.50 Zhongling Street, Nanjing, Jiangsu Province, P. R. China
| | - Mingsheng Dong
- College of Food Sciecne and Technology, Nanjing Agricultural University, 1 Weigang Road, Nanjing, Jiangsu Province, P. R. China.
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35
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Qiao H, Zhang X, Shi H, Song Y, Bian C, Guo A. Assessment of the physicochemical properties and bacterial composition of Lactobacillus plantarum and Enterococcus faecium-fermented Astragalus membranaceus using single molecule, real-time sequencing technology. Sci Rep 2018; 8:11862. [PMID: 30089930 PMCID: PMC6082834 DOI: 10.1038/s41598-018-30288-x] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2018] [Accepted: 07/06/2018] [Indexed: 12/20/2022] Open
Abstract
We investigated if fermentation with probiotic cultures could improve the production of health-promoting biological compounds in Astragalus membranaceus. We tested the probiotics Enterococcus faecium, Lactobacillus plantarum and Enterococcus faecium + Lactobacillus plantarum and applied PacBio single molecule, real-time sequencing technology (SMRT) to evaluate the quality of Astragalus fermentation. We found that the production rates of acetic acid, methylacetic acid, aethyl acetic acid and lactic acid using E. faecium + L. plantarum were 1866.24 mg/kg on day 15, 203.80 mg/kg on day 30, 996.04 mg/kg on day 15, and 3081.99 mg/kg on day 20, respectively. Other production rates were: polysaccharides, 9.43%, 8.51%, and 7.59% on day 10; saponins, 19.6912 mg/g, 21.6630 mg/g and 20.2084 mg/g on day 15; and flavonoids, 1.9032 mg/g, 2.0835 mg/g, and 1.7086 mg/g on day 20 using E. faecium, L. plantarum and E. faecium + L. plantarum, respectively. SMRT was used to analyze microbial composition, and we found that E. faecium and L. plantarum were the most prevalent species after fermentation for 3 days. E. faecium + L. plantarum gave more positive effects than single strains in the Astragalus solid state fermentation process. Our data demonstrated that the SMRT sequencing platform is applicable to quality assessment of Astragalus fermentation.
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Affiliation(s)
- Hongxing Qiao
- The State Key Laboratory of Agricultural Microbiology, College of Veterinary Medicine, Huazhong Agricultural University, Wuhan, 430070, China.,College of Veterinary Medicine, Henan University of Animal Husbandry and Economy, Zhengzhou, 450046, China
| | - Xiaojing Zhang
- College of Veterinary Medicine, Henan University of Animal Husbandry and Economy, Zhengzhou, 450046, China
| | - Hongtao Shi
- College of Veterinary Medicine, Henan University of Animal Husbandry and Economy, Zhengzhou, 450046, China
| | - Yuzhen Song
- College of Veterinary Medicine, Henan University of Animal Husbandry and Economy, Zhengzhou, 450046, China
| | - Chuanzhou Bian
- College of Veterinary Medicine, Henan University of Animal Husbandry and Economy, Zhengzhou, 450046, China
| | - Aizhen Guo
- The State Key Laboratory of Agricultural Microbiology, College of Veterinary Medicine, Huazhong Agricultural University, Wuhan, 430070, China.
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Monteiro NE, Queirós LD, Lopes DB, Pedro AO, Macedo GA. Impact of microbiota on the use and effects of isoflavones in the relief of climacteric symptoms in menopausal women – A review. J Funct Foods 2018. [DOI: 10.1016/j.jff.2017.12.043] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023] Open
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37
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da Silva Sabo S, Pérez-Rodríguez N, Domínguez JM, de Souza Oliveira RP. Inhibitory substances production by Lactobacillus plantarum ST16Pa cultured in hydrolyzed cheese whey supplemented with soybean flour and their antimicrobial efficiency as biopreservatives on fresh chicken meat. Food Res Int 2017; 99:762-769. [PMID: 28784542 DOI: 10.1016/j.foodres.2017.05.026] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2017] [Revised: 04/27/2017] [Accepted: 05/27/2017] [Indexed: 10/19/2022]
Abstract
Cheese whey, the main byproduct of the dairy industry, is one of the most worrisome types of industrial waste, not only because of its abundant annual global production but also because it is a notable source of environmental pollution. However, cheese whey can serve as a raw material for the production of biocomposites. In this context, in this study, we assayed the production of a bacteriocin-like inhibitory substance (BLIS) and lactate by culturing Lactobacillus plantarum ST16Pa in hydrolyzed fresh cheese whey. The process was improved by studying the enzymatic hydrolysis of cheese whey as well as its supplementation with soybean flour under microaerophilic or anaerobic conditions. Thus, the highest values of BLIS (7367.23 arbitrary units [AU]/mL) and lactate yield (Ylactate/lactose=1.39g/g) were achieved after addition of 10g/L soybean flour in microaerophilia. These conditions were successfully scaled up in a bioreactor because during complete anaerobiosis at 150rpm, L. plantarum ST16Pa attained considerable cell growth (3.14g/L), lactate concentration (14.33g/L), and BLIS activity (8082.56AU/mL). In addition, the cell-free supernatant resulting from this bioprocess showed high biopreservative efficiency in chicken breast fillets artificially contaminated with Enterococcus faecium 711 during 7days of refrigerated storage, thus indicating the potential use of this BLIS as a biopreservative in the food industry.
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Affiliation(s)
- Sabrina da Silva Sabo
- Department of Biochemical and Pharmaceutical Technology, Faculty of Pharmaceutical Sciences, University of São Paulo, São Paulo, Brazil
| | - Noelia Pérez-Rodríguez
- Chemical Engineering Department, Sciences Faculty, University of Vigo (Ourense Campus), Ourense, Spain
| | - José Manuel Domínguez
- Chemical Engineering Department, Sciences Faculty, University of Vigo (Ourense Campus), Ourense, Spain
| | - Ricardo Pinheiro de Souza Oliveira
- Department of Biochemical and Pharmaceutical Technology, Faculty of Pharmaceutical Sciences, University of São Paulo, São Paulo, Brazil.
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38
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Rui X, Wang M, Zhang Y, Chen X, Li L, Liu Y, Dong M. Optimization of soy solid-state fermentation with selected lactic acid bacteria and the effect on the anti-nutritional components. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13290] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Xin Rui
- College of Food Science and Technology; Nanjing Agricultural University; Jiangsu Province People's Republic of China
| | - Mingjia Wang
- College of Food Science and Technology; Nanjing Agricultural University; Jiangsu Province People's Republic of China
| | - Yuqian Zhang
- College of Food Science and Technology; Nanjing Agricultural University; Jiangsu Province People's Republic of China
| | - Xiang Chen
- College of Food Science and Technology; Nanjing Agricultural University; Jiangsu Province People's Republic of China
| | - Lan Li
- College of Food Science and Technology; Nanjing Agricultural University; Jiangsu Province People's Republic of China
| | - Yulin Liu
- College of Food Science and Technology; Nanjing Agricultural University; Jiangsu Province People's Republic of China
| | - Mingsheng Dong
- College of Food Science and Technology; Nanjing Agricultural University; Jiangsu Province People's Republic of China
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Wang Y, Wang Z, Handa CL, Xu J. Effects of ultrasound pre-treatment on the structure of β-conglycinin and glycinin and the antioxidant activity of their hydrolysates. Food Chem 2017; 218:165-172. [PMID: 27719894 DOI: 10.1016/j.foodchem.2016.09.069] [Citation(s) in RCA: 89] [Impact Index Per Article: 12.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2016] [Revised: 09/08/2016] [Accepted: 09/11/2016] [Indexed: 11/19/2022]
Abstract
The effect of power, time and temperature of ultrasound on the structure of β-conglycinin (7S) and glycinin (11S), and on the antioxidant activity of their hydrolysates were investigated. All ultrasound treated 7S and 11S fractions showed an increase in the α-helix and β-turn proportions, and a decrease in β-sheet and random coil proportions. The polarity of 7S and 11S microenvironment increased after ultrasound treatment. Ultrasound treatment significantly increased the reduction capacity and iron chelating capacity of 7S and 11S hydrolysates. The degree of hydrolysis and free SH groups of 7S and 11S hydrolysates increased after ultrasound pre-treatment. The relative content of high molecular weight peptides reduced, and the relative content of low molecular weight peptides increased in ultrasound treated 7S and 11S hydrolysates. The ultrasonication exposed certain groups of 7S and 11S fractions, improved contact with enzymes, and increased the content of highly active soybean antioxidant peptides.
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Affiliation(s)
- Yuting Wang
- College of Science, Northeast Agricultural University, 150030 Harbin, Heilongjiang, PR China.
| | - Zhongjiang Wang
- College of Science, Northeast Agricultural University, 150030 Harbin, Heilongjiang, PR China.
| | - Cíntia Ladeira Handa
- Universidade Estadual de Londrina, Departamento de Ciência e Tecnologia de Alimentos, 86057-970 Londrina, PR, Brazil.
| | - Jing Xu
- College of Science, Northeast Agricultural University, 150030 Harbin, Heilongjiang, PR China.
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40
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Zhang Y, Yu B, Lu Y, Wang J, Liang J, Tufarelli V, Laudadio V, Liao X. Optimization of the Fermentation Conditions to Reduce Anti-Nutritive Factors in Soybean Meal. J FOOD PROCESS PRES 2016. [DOI: 10.1111/jfpp.13114] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
Affiliation(s)
- Y.T. Zhang
- College of Animal Science; South China Agricultural University; Guangzhou China
- College of Animal Science and National Engineering Research Center for Breeding Swine Industry; South China Agricultural University; Guangzhou China
| | - B. Yu
- Shenzhen Agro-Animal Husbandry Co., Ltd.; Shenzhen China
| | - Y.H. Lu
- College of Chemistry and Chemical Engineering; Xiamen University; Xiamen China
| | - J. Wang
- College of Food Science; South China Agricultural University; Guangzhou China
| | - J.B. Liang
- Laboratory of Animal Production, Institute of Tropical Agriculture; Universiti Putra Malaysia; Serdang Malaysia
| | - V. Tufarelli
- Department of Emergency and Organ Transplantation (DETO); Section of Veterinary Science and Animal Production, University of Study of Bari Aldo Moro; Bari Italy
| | - V. Laudadio
- Department of Emergency and Organ Transplantation (DETO); Section of Veterinary Science and Animal Production, University of Study of Bari Aldo Moro; Bari Italy
| | - X.D. Liao
- College of Animal Science; South China Agricultural University; Guangzhou China
- College of Animal Science and National Engineering Research Center for Breeding Swine Industry; South China Agricultural University; Guangzhou China
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41
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Gan RY, Shah NP, Wang MF, Lui WY, Corke H. Lactobacillus plantarumWCFS1 Fermentation Differentially Affects Antioxidant Capacity and Polyphenol Content in Mung bean (Vigna radiata) and Soya Bean (Glycine max) Milks. J FOOD PROCESS PRES 2016. [DOI: 10.1111/jfpp.12944] [Citation(s) in RCA: 29] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Ren-You Gan
- School of Biological Sciences; The University of Hong Kong; Pokfulam Road Hong Kong China
| | - Nagendra P. Shah
- School of Biological Sciences; The University of Hong Kong; Pokfulam Road Hong Kong China
| | - Ming-Fu Wang
- School of Biological Sciences; The University of Hong Kong; Pokfulam Road Hong Kong China
| | - Wing-Yee Lui
- School of Biological Sciences; The University of Hong Kong; Pokfulam Road Hong Kong China
| | - Harold Corke
- School of Biological Sciences; The University of Hong Kong; Pokfulam Road Hong Kong China
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42
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Wang HK, Ng YK, Koh E, Yao L, Chien AS, Lin HX, Lee YK. RNA-Seq reveals transcriptomic interactions of Bacillus subtilis natto and Bifidobacterium animalis subsp. lactis in whole soybean solid-state co-fermentation. Food Microbiol 2015; 51:25-32. [PMID: 26187824 DOI: 10.1016/j.fm.2015.04.012] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2015] [Revised: 03/24/2015] [Accepted: 04/20/2015] [Indexed: 11/24/2022]
Abstract
Bifidobacteria are anaerobes and are difficult to culture in conventional fermentation system. It was observed that Bacillus subtilis natto enhanced growth of Bifidobacterium animalis subsp. lactis v9 by about 3-fold in a whole soybean solid-state co-fermentation, in a non-anaerobic condition. For the purpose of understanding the metabolic interactions between Bif. animalis subsp. lactis v9 and Ba. subtilis natto, the transcriptome of Bif. animalis subsp. lactis v9 and Ba. subtilis natto was analyzed in single and mixed cultures using RNA-Seq. Compared with the single culture, 459 genes of Bif. animalis subsp. lactis v9 were up regulated and 21 were down regulated in the mixed culture with Ba. subtilis natto, with more than 2-fold difference. Predictive metagenomic analyses suggested that Ba. subtilis natto up regulated transport functions, complex carbohydrates and amino acid metabolism, DNA repair, oxydative stress-related functions, and cell growth of Bif. animalis subsp. lactis v9. In the mixed culture with Bif. animalis subsp. lactis v9, only 3 transcripts of Ba. subtilis natto were over-expressed and 3115 were under-expressed with more than 2-fold difference. The highest down-regulated genes were those involved in carbohydrate and amino acid metabolism. The data presented here demonstrated a parasitic-like interaction regulated at the transcription level, between Ba. subtilis natto and Bif. animalis subsp. lactis in the mixed culture. The over-expression of genes involved in substrate uptake and metabolism in Bif. animalis subsp. lactis in the mixed culture nevertheless, led to its higher cell concentration in the nutrient rich whole soybean medium.
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Affiliation(s)
- Hai Kuan Wang
- Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, College of Biotechnology, Tianjin University of Science and Technology, Tianjin, People's Republic of China
| | - Yi Kai Ng
- Department of Microbiology, National University of Singapore, Singapore
| | - Eileen Koh
- Department of Microbiology, National University of Singapore, Singapore
| | - Lina Yao
- Department of Microbiology, National University of Singapore, Singapore
| | - Ang Sze Chien
- Department of Microbiology, National University of Singapore, Singapore
| | - Hui Xin Lin
- Department of Microbiology, National University of Singapore, Singapore
| | - Yuan Kun Lee
- Department of Microbiology, National University of Singapore, Singapore.
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43
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Mung bean (Vigna radiata) as probiotic food through fermentation with Lactobacillus plantarum B1-6. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2015.03.011] [Citation(s) in RCA: 58] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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44
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Zhang N, Li D, Zhang X, Shi Y, Wang H. Solid-state fermentation of whole oats to yield a synbiotic food rich in lactic acid bacteria and prebiotics. Food Funct 2015; 6:2620-5. [PMID: 26130143 DOI: 10.1039/c5fo00411j] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
Abstract
This study developed a synbiotic food through the fermentation of whole oat flour with Lactobacillus plantarum TK9 and Bifidobacterium animalis subsp. lactis V9. The physicochemical properties, changes in ingredients and peptide molecular weight distributions were determined during the whole oat fermentation. The highest viable counts of the fermented oats were 2.85 × 10(9) CFU g(-1) (L. plantarum TK9) and 3.17 × 10(8) CFU g(-1) (Bif. animalis subsp. lactis V9), with the titratable acidity increased to 10.01 and 8.40 mL at the end of the fermentation. By comparing the nutrition compositions between the fermented and non-fermented oat flour, we found that there was almost no change in the soluble dietary fiber and β-glucan content. However, the amounts of free amino nitrogen increased from 110.84 to 154.62 mg per 100 g (L. plantarum TK9) and 82.16 to 104.83 mg per 100 g (Bif. animalis subsp. lactis V9). The levels of oat peptides with molecular weights less than 6000 Da increased by 4.4 and 5.96%, respectively. The results suggest that the fermented whole oat flour has good potential for application in the production of a novel synbiotic food rich in lactic acid bacteria and β-glucan prebiotics.
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Affiliation(s)
- Nan Zhang
- Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, College of Biotechnology, Tianjin University of Science and Technology, Tianjin, People's Republic of China.
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Hati S, Vij S, Singh BP, Mandal S. β-Glucosidase activity and bioconversion of isoflavones during fermentation of soymilk. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2015; 95:216-220. [PMID: 24838442 DOI: 10.1002/jsfa.6743] [Citation(s) in RCA: 57] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/11/2013] [Revised: 04/28/2014] [Accepted: 05/13/2014] [Indexed: 06/03/2023]
Abstract
BACKGROUND Lactobacillus rhamnosus C6 strain showed higher β-glucosidase activity as well as biotransformation of isoflavones from glycones (daidzin and genistin) to aglycones (daidzein and genistein) in soymilk. However, L. rhamnosus C2 and Lactobacillus casei NCDC297 also exhibited similar activity during soymilk fermentation. These three strains can be selected for the development of functional fermented soy foods enriched with aglycone forms of isoflavones, such as soy yoghurt, soy cheese, soy beverages and soy dahi. RESULTS The study determined β-glucosidase activity of probiotic Lactobacillus cultures for bioconversion of isoflavones to aglycones in fermenting soymilk medium. Soymilk was fermented with six strains (L. rhamnosus C6 and C2, L. rhamnosus NCDC19 and NCDC24 and L. casei NCDC17 and NCDC297) at 37 °C for 12 h. The highest β-glucosidase activity and isoflavone bioconversion after 12 h occurred by L. rhamnosus C6 culture during fermentation in soymilk. Increased isoflavone aglycone content in fermented soymilk is likely to improve the biological functionality of soymilk (e.g. antioxidant activity, alleviation of hormonal disorders in postmenopausal women, etc.). CONCLUSION Lactobacillus rhamnosus C6 culture can be used for the development of functional fermented soy-based products.
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Affiliation(s)
- Subrota Hati
- Dairy Microbiology Department, S.M.C. College of Dairy Science, Anand Agricultural University, Anand, 388110, (Gujarat), India
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46
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Xiao Y, Wang L, Rui X, Li W, Chen X, Jiang M, Dong M. Enhancement of the antioxidant capacity of soy whey by fermentation with Lactobacillus plantarum B1–6. J Funct Foods 2015. [DOI: 10.1016/j.jff.2014.10.033] [Citation(s) in RCA: 59] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023] Open
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47
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Rui X, Wen D, Li W, Chen X, Jiang M, Dong M. Enrichment of ACE inhibitory peptides in navy bean (Phaseolus vulgaris) using lactic acid bacteria. Food Funct 2015; 6:622-9. [DOI: 10.1039/c4fo00730a] [Citation(s) in RCA: 34] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
The present study was conducted to explore a novel strategy to enhance angiotensin I-converting enzyme (ACE) inhibitory activities of navy bean by preparation of navy bean milk (NBM) which was then subjected to fermentation of four lactic acid bacteria (LAB) strains.
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Affiliation(s)
- Xin Rui
- College of Food Science and Technology
- Nanjing Agricultural University
- Nanjing
- P. R. China
| | - Delan Wen
- College of Food Science and Technology
- Nanjing Agricultural University
- Nanjing
- P. R. China
| | - Wei Li
- College of Food Science and Technology
- Nanjing Agricultural University
- Nanjing
- P. R. China
| | - Xiaohong Chen
- College of Food Science and Technology
- Nanjing Agricultural University
- Nanjing
- P. R. China
| | - Mei Jiang
- College of Food Science and Technology
- Nanjing Agricultural University
- Nanjing
- P. R. China
| | - Mingsheng Dong
- College of Food Science and Technology
- Nanjing Agricultural University
- Nanjing
- P. R. China
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