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Xie M, Ma Y, An F, Yu M, Zhang L, Tao X, Pan G, Liu Q, Wu J, Wu R. Ultrasound-assisted fermentation for antioxidant peptides preparation from okara: Optimization, stability, and functional analyses. Food Chem 2024; 439:138078. [PMID: 38086234 DOI: 10.1016/j.foodchem.2023.138078] [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: 10/03/2023] [Revised: 11/22/2023] [Accepted: 11/24/2023] [Indexed: 01/10/2024]
Abstract
This study investigated the effects of ultrasound-assisted fermentation (UAF) on the preparation of antioxidant peptides (UAFP) from okara and examined their content, chemical structures, and antioxidant activity. After the optimal ultrasonic processing (time, 20 min; frequency, 45 KHz; power, 120 W/L), the peptide content yield reached the maximum of 12.36 ± 0.02 mg/mL, and their DPPH free radical scavenging rate was 65.15 ± 0.32 %. UAF increased the number of globular aggregates with deeper gullies, a looser structure, and higher porosity. The experiments conducted using the oxidative stress injury model of HepG2 cells showed that okara UAFP promoted cell growth and exerted a protective effect. Moreover, ultrasonic treatment remarkably improved the environmental stability (NaCl, glucose, sodium benzoate, temperature, pH, metal ions) and antioxidant activity of UAFP. Concisely, optimal ultrasonic processing can aid the fermentation of agroindustrial by-products to prepare antioxidant peptides, such as natural food antioxidant peptides from soybean waste.
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Affiliation(s)
- Mengxi Xie
- Food and Processing Research Institute, Liaoning Academy of Agricultural Sciences, Shenyang, PR China
| | - Yuanyuan Ma
- College of Food Science, Shenyang Agricultural University, Liaoning Engineering Research Center of Food Fermentation Technology, Shenyang Key Laboratory of Microbial Fermentation Technology Innovation, Shenyang 110866, PR China
| | - Feiyu An
- College of Food Science, Shenyang Agricultural University, Liaoning Engineering Research Center of Food Fermentation Technology, Shenyang Key Laboratory of Microbial Fermentation Technology Innovation, Shenyang 110866, PR China
| | - Miao Yu
- Food and Processing Research Institute, Liaoning Academy of Agricultural Sciences, Shenyang, PR China
| | - Lanwei Zhang
- College of Food Science and Engineering, Ocean University of China, Qingdao 266100, PR China
| | - Xinyu Tao
- College of Food Science, Shenyang Agricultural University, Liaoning Engineering Research Center of Food Fermentation Technology, Shenyang Key Laboratory of Microbial Fermentation Technology Innovation, Shenyang 110866, PR China
| | - Guoyang Pan
- College of Food Science, Shenyang Agricultural University, Liaoning Engineering Research Center of Food Fermentation Technology, Shenyang Key Laboratory of Microbial Fermentation Technology Innovation, Shenyang 110866, PR China
| | - Qu Liu
- College of Food Science, Shenyang Agricultural University, Liaoning Engineering Research Center of Food Fermentation Technology, Shenyang Key Laboratory of Microbial Fermentation Technology Innovation, Shenyang 110866, PR China
| | - Junrui Wu
- College of Food Science, Shenyang Agricultural University, Liaoning Engineering Research Center of Food Fermentation Technology, Shenyang Key Laboratory of Microbial Fermentation Technology Innovation, Shenyang 110866, PR China.
| | - Rina Wu
- College of Food Science, Shenyang Agricultural University, Liaoning Engineering Research Center of Food Fermentation Technology, Shenyang Key Laboratory of Microbial Fermentation Technology Innovation, Shenyang 110866, PR China.
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Guo B, Wu Q, Jiang C, Chen Y, Dai Y, Ji C, Zhang S, Dong L, Liang H, Lin X. Inoculation of Yarrowia lipolytica promotes the growth of lactic acid bacteria, Debaryomyces udenii and the formation of ethyl esters in sour meat. Food Microbiol 2024; 119:104447. [PMID: 38225049 DOI: 10.1016/j.fm.2023.104447] [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: 10/21/2023] [Revised: 11/23/2023] [Accepted: 12/01/2023] [Indexed: 01/17/2024]
Abstract
Yarrowia lipolytica N12 and A13 with high lipase activity obtained by mutagenesis were inoculated into sour meat, and their effects on physicochemical properties, microbial community succession, free amino acids, and volatile compounds of sour meat were investigated. Inoculation fermentation increased the contents of free amino acids observably, rapidly reduced pH, promoted the accumulation of total acids, decreased 2-thiobarbituric acid reactive substances (TBARS) values. In addition, the addition of Y. lipolytica might contribute to the growth of lactic acid bacteria, Candida spp., and Debaryomyces udenii, which play an important role in production of volatile compounds. It was shown that inoculation promoted the production of esters, aldehydes, and alcohols, especially ethyl esters, giving sour meat a better meat flavor. Besides, it was found that Y. lipolytica A13 had better fermenting property. Sample of A13 group had higher contents of ethyl esters, free amino acids and dominant microorganisms. The results may help to provide new strains for sour meat fermentation.
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Affiliation(s)
- Bingrui Guo
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, China.
| | - Qi Wu
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, China.
| | - Cuicui Jiang
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, China.
| | - Yingxi Chen
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, China.
| | - Yiwei Dai
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, China.
| | - Chaofan Ji
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, China.
| | - Sufang Zhang
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, China.
| | - Liang Dong
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, China.
| | - Huipeng Liang
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, China; Institute of Technology, China Resources Beer (Holdings) Company Limited, Room 306 China Resources Building No.8 Jianguomen North Avenue, Dongcheng District, Beijing, 100005, China.
| | - Xinping Lin
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, China.
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3
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Valdez Castillo M, Brar SK, Arriaga S, Blais JF, Heitz M, Avalos Ramirez A. Co-Fermentation of Agri-Food Residues Using a Co-Culture of Yeasts as a New Bioprocess to Produce 2-Phenylethanol. Molecules 2023; 28:5536. [PMID: 37513409 PMCID: PMC10385721 DOI: 10.3390/molecules28145536] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/26/2023] [Revised: 07/15/2023] [Accepted: 07/18/2023] [Indexed: 07/30/2023] Open
Abstract
Whey is a dairy residue generated during the production of cheese and yogurt. Whey contains mainly lactose and proteins, contributing to its high chemical oxygen demand (COD). Current environmental regulations request proper whey disposal to avoid environmental pollution. Whey components can be transformed by yeast into ethanol and biomolecules with aroma and flavor properties, for example, 2-phenyethanol (2PE), highly appreciated in the industry due to its organoleptic and biocidal properties. The present study aimed to valorize agri-food residues in 2PE by developing suitable bioprocess. Cheese whey was used as substrate source, whereas crab headshells, residual soy cake, and brewer's spent yeast (BSY) were used as renewable nitrogen sources for the yeasts Kluyveromyces marxianus and Debaryomyces hansenii. The BSYs promoted the growth of both yeasts and the production of 2PE in flask fermentation. The bioprocess scale-up to 2 L bioreactor allowed for obtaining a 2PE productivity of 0.04 g2PE/L·h, twofold better productivity results compared to the literature. The bioprocess can save a treatment unit because the whey COD decreased under the detection limit of the analytical method, which is lower than environmental requirements. In this way, the bioprocess prevents environmental contamination and contributes to the circular economy of the dairy industry.
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Affiliation(s)
- Mariana Valdez Castillo
- Institut National de la Recherche Scientifique, Centre-Eau Terre Environnement, 490, Rue de la Couronne, Québec City, QC G1K 9A9, Canada
- Département de Génie Chimique et de Génie Biotechnologique, Faculté de Génie, Université de Sherbrooke, 2500 Boulevard de l'Université, Sherbrooke, QC J1K 2R1, Canada
- Centre National en Électrochimie et en Technologies Environnementales, 2263, Avenue du Collège, Shawinigan, QC G9N 6V8, Canada
| | - Satinder Kaur Brar
- Institut National de la Recherche Scientifique, Centre-Eau Terre Environnement, 490, Rue de la Couronne, Québec City, QC G1K 9A9, Canada
- Department of Civil Engineering, Lassonde School of Engineering, York University, Toronto, ON M3J 1P3, Canada
| | - Sonia Arriaga
- Instituto Potosino de Investigación Científica y Tecnológica (IPICyT), División de Ciencias Ambientales, Camino a la Presa San José 2055, Lomas 4a Sección, San Luis Potosi CP 78216, Mexico
| | - Jean-François Blais
- Institut National de la Recherche Scientifique, Centre-Eau Terre Environnement, 490, Rue de la Couronne, Québec City, QC G1K 9A9, Canada
| | - Michèle Heitz
- Département de Génie Chimique et de Génie Biotechnologique, Faculté de Génie, Université de Sherbrooke, 2500 Boulevard de l'Université, Sherbrooke, QC J1K 2R1, Canada
| | - Antonio Avalos Ramirez
- Centre National en Électrochimie et en Technologies Environnementales, 2263, Avenue du Collège, Shawinigan, QC G9N 6V8, Canada
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Dias B, Fernandes H, Lopes M, Belo I. Yarrowia lipolytica produces lipid-rich biomass in medium mimicking lignocellulosic biomass hydrolysate. Appl Microbiol Biotechnol 2023:10.1007/s00253-023-12565-6. [PMID: 37191683 DOI: 10.1007/s00253-023-12565-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2023] [Revised: 04/14/2023] [Accepted: 04/27/2023] [Indexed: 05/17/2023]
Abstract
In recent years, lignocellulosic biomass has become an attractive low-cost raw material for microbial bioprocesses aiming the production of biofuels and other valuable chemicals. However, these feedstocks require preliminary pretreatments to increase their utilization by microorganisms, which may lead to the formation of various compounds (acetic acid, formic acid, furfural, 5-hydroxymethylfurfural, p-coumaric acid, vanillin, or benzoic acid) with antimicrobial activity. Batch cultures in microplate wells demonstrated the ability of Yarrowia strains (three of Y. lipolytica and one of Y. divulgata) to grow in media containing each one of these compounds. Cellular growth of Yarrowia lipolytica W29 and NCYC 2904 (chosen strains) was proven in Erlenmeyer flasks and bioreactor experiments where an accumulation of intracellular lipids was also observed in culture medium mimicking lignocellulosic biomass hydrolysate containing glucose, xylose, acetic acid, formic acid, furfural, and 5-HMF. Lipid contents of 35% (w/w) and 42% (w/w) were obtained in bioreactor batch cultures with Y. lipolytica W29 and NCYC 2904, respectively, showing the potential of this oleaginous yeast to use lignocellulosic biomass hydrolysates as feedstock for obtaining valuable compounds, such as microbial lipids that have many industrial applications. KEY POINTS: • Yarrowia strains tolerate compounds found in lignocellulosic biomass hydrolysate • Y. lipolytica consumed compounds found in lignocellulosic biomass hydrolysate • 42% (w/w) of microbial lipids was attained in bioreactor batch cultures.
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Affiliation(s)
- Bruna Dias
- CEB-Centre of Biological Engineering, University of Minho, Campus de Gualtar, 4710-057, Braga, Portugal
- LABBELS-Associate Laboratory, Guimarães, Braga, Portugal
| | - Helena Fernandes
- CEB-Centre of Biological Engineering, University of Minho, Campus de Gualtar, 4710-057, Braga, Portugal
- LABBELS-Associate Laboratory, Guimarães, Braga, Portugal
| | - Marlene Lopes
- CEB-Centre of Biological Engineering, University of Minho, Campus de Gualtar, 4710-057, Braga, Portugal.
- LABBELS-Associate Laboratory, Guimarães, Braga, Portugal.
| | - Isabel Belo
- CEB-Centre of Biological Engineering, University of Minho, Campus de Gualtar, 4710-057, Braga, Portugal.
- LABBELS-Associate Laboratory, Guimarães, Braga, Portugal.
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5
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Li Q, Yi P, Zhang J, Shan Y, Lin Y, Wu M, Wang K, Tian G, Li J, Zhu T. Bioconversion of food waste to crayfish feed using solid-state fermentation with yeast. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2023; 30:15325-15334. [PMID: 36169850 DOI: 10.1007/s11356-022-23100-x] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/22/2022] [Accepted: 09/14/2022] [Indexed: 06/16/2023]
Abstract
In order to realize the value-added utilization of food waste (FW), the preparation of crayfish (Procambarus clarkii) feed by yeast fermentation was investigated. Firstly, the suitable fermentation condition was obtained through a single factor experiment as follows: the initial moisture of the FW was adjusted to 60% with bran and inoculated with a 2% yeast mixture (Saccharomyces cerevisiae, Candida utilis, and Yarrowia lipolytica, 3:2:1) followed by aerobic solid-state fermentation for 7 days. The crude protein and acid-soluble protein contents in the fermented feed were 25.14% and 5.16%, which were increased by 8% and 140.67%, respectively. The crude fat content was 0.74%, decreased by 68.29%. The content of antioxidant glutathione (571.78 μg/g) increased 63.33%, and the activities of protease and amylase increased nearly 9 and 3 times, respectively. The maximum degradation rates of aflatoxin B1, zearalenone, and deoxynivalenol were 63.83%, 77.52%, and 80.16%, respectively. The fermented feeds were evaluated by substituting (0%, 10%, 30%, 50%, and 100%) commercial diet for crayfish (30-day culture period). When the replacement proportion was 30%, the weight gain of crayfish reached 44.87% (initial body weight 13.98 ± 0.41 g), which was significantly increased by 10.25% compared with the control (p = 0.0005). In addition, the lysozyme and SOD enzyme activities in crayfish hepatopancreas were also increased significantly. Our findings suggest that yeast-fermented feed from FW can replace 30% of crayfish's conventional diet, which may improve crayfish's antioxidant capacity and enhance non-specific immunity by providing molecules such as glutathione.
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Affiliation(s)
- Qinping Li
- College of Biotechnology and Bioengineering, Zhejiang University of Technology, Hangzhou, 310014, China
| | - Puhong Yi
- College of Biotechnology and Bioengineering, Zhejiang University of Technology, Hangzhou, 310014, China
| | - Jianze Zhang
- College of Biotechnology and Bioengineering, Zhejiang University of Technology, Hangzhou, 310014, China
| | - Yudong Shan
- College of Biotechnology and Bioengineering, Zhejiang University of Technology, Hangzhou, 310014, China
| | - Yongfeng Lin
- Organic Recycling Institute (Suzhou) of China Agricultural University, Suzhou, 215000, Jiangsu, China
| | - Ming Wu
- Organic Recycling Institute (Suzhou) of China Agricultural University, Suzhou, 215000, Jiangsu, China
| | - Kun Wang
- College of Biotechnology and Bioengineering, Zhejiang University of Technology, Hangzhou, 310014, China
| | - Guangming Tian
- Organic Recycling Institute (Suzhou) of China Agricultural University, Suzhou, 215000, Jiangsu, China
| | - Ji Li
- Organic Recycling Institute (Suzhou) of China Agricultural University, Suzhou, 215000, Jiangsu, China
| | - Tingheng Zhu
- College of Biotechnology and Bioengineering, Zhejiang University of Technology, Hangzhou, 310014, China.
- Organic Recycling Institute (Suzhou) of China Agricultural University, Suzhou, 215000, Jiangsu, China.
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6
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Costa AR, Salgado JM, Lopes M, Belo I. Valorization of by-products from vegetable oil industries: Enzymes production by Yarrowia lipolytica through solid state fermentation. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2022. [DOI: 10.3389/fsufs.2022.1006467] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022] Open
Abstract
Vegetable oil extraction generates high amounts of by-products, which are designated as oil cakes. Since the current strategies employed for oil cakes' reuse are linked with some drawbacks, identification of alternative approaches to decrease the environmental impact and promote a circular economy is of vital importance. In general, these materials are characterized by high fiber content, making them suitable to be employed in solid state fermentation (SSF). Filamentous fungi have been the microorganisms mostly applied in SSF and yeasts were applied in less extent. In the present work, three by-products from the extraction of olive, sunflower, and rapeseed oils were used as solid substrates in SSF for lipase and protease production by Yarrowia lipolytica W29. Oil cakes mixtures composition was optimized for the production of each enzyme using a simplex-centroid design of experiments. A 50% (w/w) mixture of olive cake (OC) and sunflower cake (SC) led to the highest lipase production, while a combination of the three oil cakes was most suitable for maximum protease production. Both enzymes were produced at maximum levels in a short period of 48 h. This work demonstrated that enzyme production by Y. lipolytica W29 in SSF can be modulated by the different combinations of oil cakes in the substrate mixture. Additionally, the potential of using by-products from vegetable oil industries in SSF processes was also demonstrated, showing alternative strategies for their valorization.
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7
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Liu H, Xu X, Cui H, Xu J, Yuan Z, Liu J, Li C, Li J, Zhu D. Plant-Based Fermented Beverages and Key Emerging Processing Technologies. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2022.2097256] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
Affiliation(s)
- He Liu
- College of Food Science and Technology, Bohai University, Jinzhou, China
- Grain and Cereal Food Bio-efficient Transformation Engineering Research Center of Liaoning Province, Bohai University, Jinzhou, China
- National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, China
| | - Xinyue Xu
- College of Food Science and Technology, Bohai University, Jinzhou, China
| | - Huaitian Cui
- College of Food Science and Technology, Bohai University, Jinzhou, China
| | - Jiaxin Xu
- College of Food Science and Technology, Bohai University, Jinzhou, China
| | - Zhiheng Yuan
- College of Food Science and Technology, Bohai University, Jinzhou, China
| | - Jun Liu
- Shandong Yuwang Ecological Food Industry Co. Ltd, Dezhou, China
| | - Chunyang Li
- Processing, Jiangsu Academy of Agricultural SciencesInstitute of Agro-Products, Nanjing, China
| | - Jun Li
- College of Food Science and Technology, Bohai University, Jinzhou, China
- Grain and Cereal Food Bio-efficient Transformation Engineering Research Center of Liaoning Province, Bohai University, Jinzhou, China
- National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, China
| | - Danshi Zhu
- College of Food Science and Technology, Bohai University, Jinzhou, China
- Grain and Cereal Food Bio-efficient Transformation Engineering Research Center of Liaoning Province, Bohai University, Jinzhou, China
- National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, China
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Improvement of nutritional value, molecular weight patterns (soluble peptides), free amino acid patterns, total phenolics and antioxidant activity of fermented extrusion pretreatment rapeseed meal with Bacillus subtilis YY-1 and Saccharomyces cerevisiae YY-2. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113280] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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9
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Li H, Duan Y, Yin F, Zhu Q, Hu C, Wu L, Xie P, Li F, Cheng R, Kong X. Dietary addition of fermented sorghum distiller's dried grains with soluble improves carcass traits and meat quality in growing-finishing pigs. Trop Anim Health Prod 2022; 54:97. [PMID: 35138471 DOI: 10.1007/s11250-022-03089-8] [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] [Received: 08/12/2021] [Accepted: 01/20/2022] [Indexed: 11/27/2022]
Abstract
The fermented sorghum distiller's dried grain with soluble (FS-DDGS) contains numerous nutrients, yet its nutritional effects on growing-finishing pigs remain unclear. The present study evaluated the effects of dietary FS-DDGS addition on growth performance, carcass traits, and meat quality in growing-finishing pigs. A total of 48 healthy male crossbred (Large White × Landrace × Duroc) barrows with initial body weight (BW) of 39.95 ± 2.15 kg were allocated to one of four dietary treatments (12 pigs per treatment). The dietary treatments were as follows: basal diet without (FS-DDGS0 group) or with 50 g/kg (FS-DDGS50 group), 100 g/kg (FS-DDGS100 group), or 150 g/kg (FS-DDGS150 group) FS-DDGS, respectively. Results showed that there were no significant differences in the final BW, average daily gain, average daily feed intake, and feed to gain ratio among these four groups. However, dietary FS-DDGS addition increased (linear, P < 0.05) the pH24h value, contents of ash, crude protein, and proline in Longissimus dorsi muscle, and alanine, arginine, aspartic acid, glutamic acid, isoleucine, leucine, lysine, serine, and tyrosine in Biceps femoris (BF) muscle, when compared with the control group. In addition, dietary FS-DDGS addition decreased (linear, P < 0.05) the drip loss, yellowness (b*) value, and lightness (L*) value, while quadratically improved (P < 0.05) the total bone percentage and glycine and proline contents in BF muscle compared with the control group. Collectively, these findings suggested that dietary FS-DDGS addition could improve the carcass traits and meat quality in growing-finishing pigs although further research is needed to explore the underlying mechanisms.
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Affiliation(s)
- Huawei Li
- Hunan Provincial Key Laboratory of Animal Nutritional Physiology and Metabolic Process, Institute of Subtropical Agriculture, Chinese Academy of Sciences, Changsha, 410125, China
- Wuhan Polytechnic University, Wuhan, 430023, China
| | - Yehui Duan
- Hunan Provincial Key Laboratory of Animal Nutritional Physiology and Metabolic Process, Institute of Subtropical Agriculture, Chinese Academy of Sciences, Changsha, 410125, China
| | - Fugui Yin
- Hunan Provincial Key Laboratory of Animal Nutritional Physiology and Metabolic Process, Institute of Subtropical Agriculture, Chinese Academy of Sciences, Changsha, 410125, China
| | - Qian Zhu
- Hunan Provincial Key Laboratory of Animal Nutritional Physiology and Metabolic Process, Institute of Subtropical Agriculture, Chinese Academy of Sciences, Changsha, 410125, China
| | - Chengjun Hu
- Hunan Provincial Key Laboratory of Animal Nutritional Physiology and Metabolic Process, Institute of Subtropical Agriculture, Chinese Academy of Sciences, Changsha, 410125, China
| | - Lingying Wu
- Wuhan Polytechnic University, Wuhan, 430023, China.
| | - Peifeng Xie
- Hunan Provincial Key Laboratory of Animal Nutritional Physiology and Metabolic Process, Institute of Subtropical Agriculture, Chinese Academy of Sciences, Changsha, 410125, China
| | - Fengna Li
- Hunan Provincial Key Laboratory of Animal Nutritional Physiology and Metabolic Process, Institute of Subtropical Agriculture, Chinese Academy of Sciences, Changsha, 410125, China
| | - Runxi Cheng
- Road Biological Technology (Gulin) Co., Ltd, Luzhou, 646509, China
| | - Xiangfeng Kong
- Hunan Provincial Key Laboratory of Animal Nutritional Physiology and Metabolic Process, Institute of Subtropical Agriculture, Chinese Academy of Sciences, Changsha, 410125, China.
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10
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Wang X, Chen Y, Wang Y, Dai W, Piao C, Yu H. Characteristics of lipoxygenase-based and lipoxygenase-deficient soy yogurt with modified okara. Food Sci Biotechnol 2021; 30:1675-1684. [PMID: 34925942 DOI: 10.1007/s10068-021-01003-w] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2021] [Revised: 09/27/2021] [Accepted: 10/31/2021] [Indexed: 11/28/2022] Open
Abstract
Lipoxygenase-based and lipoxygenase-deficient okara were modified by Kluyveromyces marxianus fermentation, then adding modified okara back to the corresponding soymilk to prepare soy yogurt. The physicochemical properties, texture, and volatile components of soy yogurt were characterized. The results showed that okara modified by Kluyveromyces marxianus fermentation was rich in soluable dietary fiber and was imparted better water-holding capacity, swelling capacity, and oil-holding capacity. The soy yogurt with the modified okara was greatly enhanced in its appearance, texture and was relatively stable during storage. Moreover, lipoxygenase-based soy yogurt had a unique soybean flavor while lipoxygenase-deficient soy yogurt had a slight beany flavor and soybean flavor. This article guides a bio-modified method for okara and provides a theoretical basis for the further development and application of soy yogurt with high dietary fiber as well as lipoxygenase-deficient soy yogurt. Supplementary Information The online version contains supplementary material available at 10.1007/s10068-021-01003-w.
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Affiliation(s)
- Xiujuan Wang
- College of Food Science and Engineering, Jilin Agricultural University, Changchun , 130118 Jilin Province China
| | - Yue Chen
- College of Food Science and Engineering, Jilin Agricultural University, Changchun , 130118 Jilin Province China.,Jilin Green Food Engineering Research Institute, Changchun, 130000 Jilin Province China
| | - Yuhua Wang
- College of Food Science and Engineering, Jilin Agricultural University, Changchun , 130118 Jilin Province China.,National Engineering Laboratory for Wheat and Corn Deep Processing, Changchun, 130118 Jilin Province China
| | - Weichang Dai
- College of Food Science and Engineering, Jilin Agricultural University, Changchun , 130118 Jilin Province China
| | - Chunhong Piao
- College of Food Science and Engineering, Jilin Agricultural University, Changchun , 130118 Jilin Province China.,National Engineering Laboratory for Wheat and Corn Deep Processing, Changchun, 130118 Jilin Province China
| | - Hansong Yu
- College of Food Science and Engineering, Jilin Agricultural University, Changchun , 130118 Jilin Province China.,National Engineering Laboratory for Wheat and Corn Deep Processing, Changchun, 130118 Jilin Province China
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11
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Li X, Lee PR, Taniasuri F, Liu SQ. Biotransformation of pork trimmings into protein hydrolysate using microbial proteases aided by response surface methodology. Journal of Food Science and Technology 2021; 58:4598-4607. [PMID: 34629524 DOI: 10.1007/s13197-020-04947-9] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 11/29/2020] [Accepted: 12/21/2020] [Indexed: 12/01/2022]
Abstract
Meat processing generates significant amounts of by-products such as trimmings that require further valorization. In this study, pork trimmings were transformed with proteases to protein hydrolysates that may find applications as nutritional and/or flavouring ingredients. Four microbial proteases-Flavourzyme, Protamex, Alcalase, and Neutrase were explored to hydrolyze pork trimmings. Flavourzyme, which showed the highest degree of hydrolysis (DH), was selected to optimize the key hydrolytic parameters using response surface methodology (RSM) with Box-Behnken design. The optimal conditions were found to be 6: 100 (enzyme/substrate ratio), 50 °C, and pH 6 for a maximum DH at 48% after 6 h of hydrolysis. The protein hydrolysate was high in free amino acids (17 g/100 g dry weight), of which essential and taste-active amino acids accounted for 42% and 20%, respectively. The obtained hydrolysate may be considered suitable as a nutritional and/or flavouring ingredient.
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Affiliation(s)
- Xinzhi Li
- Department of Food Science and Technology, National University of Singapore, Science Drive 3, Singapore, 117543 Singapore
| | - Pin-Rou Lee
- Kay Lee Pte Ltd, 31 Ubi Road, #01-05, Foodaxis, Singapore, 408694 Singapore.,Occasions Catering Pte Ltd, 1 Senoko Ave, #04-05, Foodaxis, Singapore, 758297 Singapore
| | - Fransisca Taniasuri
- Kay Lee Pte Ltd, 31 Ubi Road, #01-05, Foodaxis, Singapore, 408694 Singapore.,Performance Labs Pte Ltd, 12 Marina View, #21-03/04, Asia Square Tower 2, Singapore, 018961 Singapore
| | - Shao-Quan Liu
- Department of Food Science and Technology, National University of Singapore, Science Drive 3, Singapore, 117543 Singapore.,National University of Singapore (Suzhou) Research Institute, No. 377 Linquan Street, Suzhou Industrial Park, Suzhou, 215123 Jiangsu China
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12
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Gottardi D, Siroli L, Vannini L, Patrignani F, Lanciotti R. Recovery and valorization of agri-food wastes and by-products using the non-conventional yeast Yarrowia lipolytica. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.06.025] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
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13
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Sustainable Biological Ammonia Production towards a Carbon-Free Society. SUSTAINABILITY 2021. [DOI: 10.3390/su13179496] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
A sustainable society was proposed more than 50 years ago. However, it is yet to be realised. For example, the production of ammonia, an important chemical widely used in the agriculture, steel, chemical, textile, and pharmaceutical industries, still depends on fossil fuels. Recently, biological approaches to achieve sustainable ammonia production have been gaining attention. Moreover, unlike chemical methods, biological approaches have a lesser environmental impact because ammonia can be produced under mild conditions of normal temperature and pressure. Therefore, in previous studies, nitrogen fixation by nitrogenase, including enzymatic ammonia production using food waste, has been attempted. Additionally, the production of crops using nitrogen-fixing bacteria has been implemented in the industry as one of the most promising approaches to achieving a sustainable ammonia economy. Thus, in this review, we described previous studies on biological ammonia production and showed the prospects for realising a sustainable society.
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14
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Valorization of Okara by Enzymatic Production of Anti-Fungal Compounds for Plant Protection. Molecules 2021; 26:molecules26164858. [PMID: 34443447 PMCID: PMC8400248 DOI: 10.3390/molecules26164858] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2021] [Revised: 08/06/2021] [Accepted: 08/09/2021] [Indexed: 11/17/2022] Open
Abstract
Okara is a soybean transformation agri-food by-product, the massive production of which currently poses severe disposal issues. However, its composition is rich in seed storage proteins, which, once extracted, can represent an interesting source of bioactive peptides. Antimicrobial and antifungal proteins and peptides have been described in plant seeds; thus, okara is a valuable source of compounds, exploitable for integrated pest management. The aim of this work is to describe a rapid and economic procedure to isolate proteins from okara, and to produce an enzymatic proteolyzed product, active against fungal plant pathogens. The procedure allowed the isolation and recovery of about 30% of okara total proteins. Several proteolytic enzymes were screened to identify the proper procedure to produce antifungal compounds. Antifungal activity of the protein digested for 24 h with pancreatin against Fusarium and R. solani mycelial growth and Pseudomonas spp was assessed. A dose-response inhibitory activity was established against fungi belonging to the Fusarium genus. The exploitation of okara to produce antifungal bioactive peptides has the potential to turn this by-product into a paradigmatic example of circular economy, since a field-derived food waste is transformed into a source of valuable compounds to be used in field crops protection.
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15
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Lopes M, Miranda SM, Costa AR, Pereira AS, Belo I. Yarrowia lipolytica as a biorefinery platform for effluents and solid wastes valorization - challenges and opportunities. Crit Rev Biotechnol 2021; 42:163-183. [PMID: 34157916 DOI: 10.1080/07388551.2021.1931016] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
Abstract
Due to its physiological and enzymatic features, Yarrowia lipolytica produces several valuable compounds from a wide range of substrates. Appointed by some authors as an industrial workhorse, Y. lipolytica has an extraordinary ability to use unrefined and complex low-cost substrates as carbon and nitrogen sources, aiding to reduce the waste surplus and to produce added-value compounds in a cost-effective way. Dozens of review papers regarding Y. lipolytica have been published till now, proving the interest that this yeast arouses in the scientific community. However, most of them are focused on metabolic pathways involved in substrates assimilation and product formation, or the development of synthetic biology tools in order to obtain engineered strains for biotechnological applications. This paper provides an exhaustive and up-to-date revision on the application of Y. lipolytica to valorize liquid effluents and solid wastes and its role in developing cleaner biotechnological approaches, aiming to boost the circular economy. Firstly, a general overview about Y. lipolytica is introduced, describing its intrinsic features and biotechnological applications. Then, an extensive survey of the literature regarding the assimilation of oily wastes (waste cooking oils, oil cakes and olive mill wastewaters), animal fat wastes, hydrocarbons-rich effluents, crude glycerol and agro-food wastes by Y. lipolytica strains will be discussed. This is the first article that brings together the environmental issue of all such residues and their valorization as feedstock for valuable compounds production by Y. lipolytica. Finally, it will demonstrate the potential of this non-conventional yeast to be used as a biorefinery platform.
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Affiliation(s)
- Marlene Lopes
- Centre of Biological Engineering, University of Minho, Braga, Portugal
| | - Sílvia M Miranda
- Centre of Biological Engineering, University of Minho, Braga, Portugal
| | - Ana R Costa
- Centre of Biological Engineering, University of Minho, Braga, Portugal
| | - Ana S Pereira
- Centre of Biological Engineering, University of Minho, Braga, Portugal
| | - Isabel Belo
- Centre of Biological Engineering, University of Minho, Braga, Portugal
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Cano y Postigo LO, Jacobo-Velázquez DA, Guajardo-Flores D, Garcia Amezquita LE, García-Cayuela T. Solid-state fermentation for enhancing the nutraceutical content of agrifood by-products: Recent advances and its industrial feasibility. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.100926] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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17
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Watanabe Y, Aoki W, Ueda M. Improved ammonia production from soybean residues by cell surface-displayed l-amino acid oxidase on yeast. Biosci Biotechnol Biochem 2021; 85:972-980. [PMID: 33580695 DOI: 10.1093/bbb/zbaa112] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/03/2020] [Accepted: 12/14/2020] [Indexed: 11/13/2022]
Abstract
Ammonia is critical for agricultural and chemical industries. The extracellular production of ammonia by yeast (Saccharomyces cerevisiae) using cell surface engineering can be efficient approach because yeast can avoid growth deficiencies caused by knockout of genes for ammonia assimilation. In this study, we produced ammonia outside the yeast cells by displaying an l-amino acid oxidase with a wide substrate specificity derived from Hebeloma cylindrosporum (HcLAAO) on yeast cell surfaces. The HcLAAO-displaying yeast successfully produced 12.6 m m ammonia from a mixture of 20 proteinogenic amino acids (the theoretical conversion efficiency was 63%). We also succeeded in producing ammonia from a food processing waste, soybean residues (okara) derived from tofu production. The conversion efficiency was 88.1%, a higher yield than reported in previous studies. Our study demonstrates that ammonia production outside of yeast cells is a promising strategy to utilize food processing wastes.
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Affiliation(s)
- Yukio Watanabe
- Division of Applied Life Sciences, Graduate School of Agriculture, Kyoto University, Kyoto, Japan
| | - Wataru Aoki
- Division of Applied Life Sciences, Graduate School of Agriculture, Kyoto University, Kyoto, Japan
- Japan Science and Technology Agency (JST), Tokyo, Japan
| | - Mitsuyoshi Ueda
- Division of Applied Life Sciences, Graduate School of Agriculture, Kyoto University, Kyoto, Japan
- Japan Science and Technology Agency (JST), Tokyo, Japan
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18
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Factors affecting microbial lipids production by Yarrowia lipolytica strains from volatile fatty acids: Effect of co-substrates, operation mode and oxygen. J Biotechnol 2021; 331:37-47. [PMID: 33652072 DOI: 10.1016/j.jbiotec.2021.02.014] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2020] [Revised: 02/05/2021] [Accepted: 02/22/2021] [Indexed: 11/23/2022]
Abstract
Volatile fatty acids (VFAs), which can be generated by acidogenesis of organic wastes, are important building blocks for chemicals production, and are intermediates in many bioprocesses such as microbial lipids production. Important factors affecting the bioconversion of VFAs (acetate, propionate and butyrate) by Yarrowia lipolytica W29 and NCYC 2904 for growth and lipids accumulation were studied. Yarrowia lipolytica grew efficiently in VFAs-based media, but lipids production was enhanced by the addition of co-substrates (glucose or glycerol) in batch cultures. A two-stage batch culture - growth phase on glucose, followed by VFAs addition, improved lipids accumulation. Lipids concentrations of 2.3 g·L-1 and 3.5 g·L-1 were obtained with this mode of operation, with addition of 18 g·L-1 VFAs, for Y. lipolytica W29 and NCYC 2904, respectively. For the first time, it was demonstrated that oxygen mass transfer is a crucial factor for lipids production by Y. lipolytica from VFAs. Intracellular lipids produced by Y. lipolytica strains were mainly composed by oleic and linoleic acids, similar to common vegetable oils, making these lipids suitable for biodiesel production. Moreover, margaric acid, which may improve biodiesel properties, was only detected in propionate medium. The strategies studied herein will contribute to the feasibility of using VFAs as low-cost feedstock for microbial lipids production by Y. lipolytica strains.
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19
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Xu L, Zhu L, Dai Y, Gao S, Wang Q, Wang X, Chen X. Impact of yeast fermentation on nutritional and biological properties of defatted adlay (Coix lachryma-jobi L.). Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110396] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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20
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Wang X, Zhang Y, Li Y, Yu H, Wang Y, Piao C. Insoluble dietary fibre from okara (soybean residue) modified by yeast Kluyveromyces marxianus. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.110252] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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21
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Angelotti JAF, Dias FFG, Sato HH, Fernandes P, Nakajima VM, Macedo J. Improvement of Aglycone Content in Soy Isoflavones Extract by Free and Immobilized Β-Glucosidase and their Effects in Lipid Accumulation. Appl Biochem Biotechnol 2020; 192:734-750. [PMID: 32535816 DOI: 10.1007/s12010-020-03351-5] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2020] [Accepted: 05/22/2020] [Indexed: 12/24/2022]
Abstract
Soybean is one of the most important commodities in the world, being applied in feed crops and food, pharmaceutical industries in different ways. Soy is rich in isoflavones that in aglycone forms have exhibited significant anti-obesity and anti-lipogenic effects. Obesity is a global problem as several diseases have been related to this worldwide epidemic. The aim of this work was to verify the effect of free and immobilized β-glucosidase, testing Lentikats, and sol-gel as carriers. Moreover, we wanted to examine if the different types of hydrolysis would generate extracts with distinct biological activity concerning lipid accumulation, PPAR-α regulation, and TNF-α, IL-6, and IL-10 concentrations using in vitro assays. Our results show that all formulations of β-glucosidase could hydrolyze soy isoflavones. Thus, after 24 h of incubation, daidzein content increased 2.6-, 10.8-, and 12.2-fold; and genistein content increased 11.7, 11.4, and 11.4 times with the use of free enzyme, Lentikats®, and sol-gel immobilized enzyme, respectively. Moreover, both methodologies for enzyme immobilization led to promising forms of biocatalysts for application in the production of soy extracts rich in isoflavones aglycones, which are expected to bring about health benefits. A mild lipogenic effect was observed for some concentrations of extracts, as well as a slight inhibition in PPAR-α expression, although no significant differences were noticeable in the cytokines TNF-α, IL-10, and IL-6 as compared with the control.
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Affiliation(s)
- Joelise A F Angelotti
- Institute of Chemistry, Federal University of Alfenas, R. Gabriel Monteiro da Silva, 700, Centro, Alfenas, Minas Gerais, Brazil.
| | - Fernanda F G Dias
- Department of Food Science and Technology, University of California, 2212 Robert Mondavi Institute-South, Davis, CA, 95616, USA
| | - Hélia H Sato
- Department of Food Science, Faculty of Food Engineering, State University of Campinas-UNICAMP, Monteiro Lobato, 80, Cidade Universitária, CEP, Campinas, SP, 13083-862, Brazil
| | - Pedro Fernandes
- Institute for Bioengineering and Biosciences, Department of Bioengineering, Instituto Superior Técnico, Universidade de Lisboa, Av. Rovisco Pais, 1049-001, Lisbon, Portugal
- DREAMS e Faculdade de Engenharia, Universidade Lusófona de Humanidades e Tecnologias, Av. Campo Grande 376, 1749-024, Lisbon, Portugal
| | - Vânia M Nakajima
- Department of Nutrition and Dietetics, Faculty of Nutrition, Fluminense Federal University-UFVF, rua Mários Santos Braga 30, CEP, Niterói, RJ, 24020-140, Brazil
| | - Juliana Macedo
- Department of Food and Nutrition, Faculty of Food Engineering, State University of Campinas-UNICAMP, Rua Monteiro Lobato, 80, Cidade Universitária Zeferino Vaz, CP 6121, CEP, Campinas, SP, 13083-862, Brazil
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22
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Tian Z, Deng D, Cui Y, Chen W, Yu M, Ma X. Diet supplemented with fermented okara improved growth performance, meat quality, and amino acid profiles in growing pigs. Food Sci Nutr 2020; 8:5650-5659. [PMID: 33133567 PMCID: PMC7590273 DOI: 10.1002/fsn3.1857] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/26/2020] [Revised: 07/16/2020] [Accepted: 08/11/2020] [Indexed: 01/18/2023] Open
Abstract
This study aimed to assess the efficacy of fermented okara on performance and meat quality, and to explore the feasibility of its partial substitution for corn-soybean meal in pig production. A total of 48 pigs (Duroc × Landrace × Yorkshire) with an average body weight of 58.60 ± 0.65 kg were randomly assigned to 2 groups, Control group and Fermented okara (FO) group. There were 8 replicate pens each with 3 pigs per treatment. Control pigs were fed a corn-soybean meal basal diet, treatment pigs were fed a basal diet supplemented with FO throughout the 55-d experimental period. Results showed that fermentation of okara using probiotics increased its microporous structure, polysaccharides, lactic acid, and free amino acids (FAA) by 46.06%, 150%, and 66.45% compared with unfermented okara, respectively (p < .05). The diet supplemented with FO significantly improved average daily gain (ADG) by 8.70% (p < .01), but decreased the feed gain ratio (F/G) by 5.56% of growing pigs compared to the control diet (p < .05). Furthermore, dietary FO improve meat color, FAA, and the activity of total superoxide dismutase (T-SOD) and glutathione peroxidase (GSH-PX) in the serum and muscles (p < .05). Collectively, probiotics-fermented okara improved growth performance, meat quality and antioxidant capacity, and it can be used to substitute partial corn-soybean meal in pig industry.
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Affiliation(s)
- Zhimei Tian
- State Key Laboratory of Livestock and Poultry BreedingKey Laboratory of Animal Nutrition and Feed Science in South ChinaMinistry of Agriculture and Rural AffairsGuangdong Key Laboratory of Animal Breeding and NutritionGuangdong Engineering Technology Research Center of animal Meat quality and Safety Control and EvaluationInstitute of Animal ScienceGuangdong Academy of Agricultural SciencesGuangzhouChina
| | - Dun Deng
- State Key Laboratory of Livestock and Poultry BreedingKey Laboratory of Animal Nutrition and Feed Science in South ChinaMinistry of Agriculture and Rural AffairsGuangdong Key Laboratory of Animal Breeding and NutritionGuangdong Engineering Technology Research Center of animal Meat quality and Safety Control and EvaluationInstitute of Animal ScienceGuangdong Academy of Agricultural SciencesGuangzhouChina
| | - Yiyan Cui
- State Key Laboratory of Livestock and Poultry BreedingKey Laboratory of Animal Nutrition and Feed Science in South ChinaMinistry of Agriculture and Rural AffairsGuangdong Key Laboratory of Animal Breeding and NutritionGuangdong Engineering Technology Research Center of animal Meat quality and Safety Control and EvaluationInstitute of Animal ScienceGuangdong Academy of Agricultural SciencesGuangzhouChina
| | - Weidong Chen
- State Key Laboratory of Livestock and Poultry BreedingKey Laboratory of Animal Nutrition and Feed Science in South ChinaMinistry of Agriculture and Rural AffairsGuangdong Key Laboratory of Animal Breeding and NutritionGuangdong Engineering Technology Research Center of animal Meat quality and Safety Control and EvaluationInstitute of Animal ScienceGuangdong Academy of Agricultural SciencesGuangzhouChina
| | - Miao Yu
- State Key Laboratory of Livestock and Poultry BreedingKey Laboratory of Animal Nutrition and Feed Science in South ChinaMinistry of Agriculture and Rural AffairsGuangdong Key Laboratory of Animal Breeding and NutritionGuangdong Engineering Technology Research Center of animal Meat quality and Safety Control and EvaluationInstitute of Animal ScienceGuangdong Academy of Agricultural SciencesGuangzhouChina
| | - Xianyong Ma
- State Key Laboratory of Livestock and Poultry BreedingKey Laboratory of Animal Nutrition and Feed Science in South ChinaMinistry of Agriculture and Rural AffairsGuangdong Key Laboratory of Animal Breeding and NutritionGuangdong Engineering Technology Research Center of animal Meat quality and Safety Control and EvaluationInstitute of Animal ScienceGuangdong Academy of Agricultural SciencesGuangzhouChina
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Lin D, Long X, Xiao L, Wu Z, Chen H, Zhang Q, Wu D, Qin W, Xing B. Study on the functional properties and structural characteristics of soybean soluble polysaccharides by mixed bacteria fermentation and microwave treatment. Int J Biol Macromol 2020; 157:561-568. [PMID: 32339582 DOI: 10.1016/j.ijbiomac.2020.04.133] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/23/2020] [Revised: 02/27/2020] [Accepted: 04/18/2020] [Indexed: 11/26/2022]
Abstract
The soybean soluble polysaccharide was prepared by mixed fermentation of lactic acid bacteria and Neurospora crassa and microwave treatment. The functional properties and structure characteristics of soybean soluble polysaccharide before and after modification were compared. Results revealed that after fermentation treatment, the content of soybean soluble polysaccharide increased to 7.09%, which was 3.16 times that of raw materials, and the microwave treatment was further increased to 7.69%. The glucose adsorption capacity, glucose dialysis retardation index and the α-amylase activity inhibition ration of soybean soluble polysaccharides increased significantly, promotes intestinal flora growth in vitro after fermentation of mixed bacteria and microwave treatment. At the same time, the analysis of monosaccharide composition and structural characteristics showed that the monosaccharide components of soybean soluble polysaccharide were redistributed after modification treatment, Scanning electron microscopy showed that modified soybean soluble polysaccharide has a larger surface area; Fourier Transform Infrared spectroscopy and X-ray Diffraction proved that the modification has slight changes in the functional groups and crystal structure of soybean soluble polysaccharide. These results suggested that okara may be a potentially inexpensive source of natural soybean soluble polysaccharide and a potential functional food ingredient.
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Affiliation(s)
- Derong Lin
- College of Food Science, Sichuan Agricultural University, Ya'an 625014, China.
| | - Xiaomei Long
- College of Food Science, Sichuan Agricultural University, Ya'an 625014, China
| | - Lijuan Xiao
- College of Food Science, Sichuan Agricultural University, Ya'an 625014, China
| | - Zhijun Wu
- College of Mechanical and Electrical Engineering, Sichuan Agricultural University, Ya'an 625014, China.
| | - Hong Chen
- College of Food Science, Sichuan Agricultural University, Ya'an 625014, China.
| | - Qing Zhang
- College of Food Science, Sichuan Agricultural University, Ya'an 625014, China.
| | - Dingtao Wu
- College of Food Science, Sichuan Agricultural University, Ya'an 625014, China.
| | - Wen Qin
- College of Food Science, Sichuan Agricultural University, Ya'an 625014, China.
| | - Baoshan Xing
- Stockbridge School of Agriculture, University of Massachusetts, Amherst, MA 01003, USA.
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24
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Shi H, Zhang M, Wang W, Devahastin S. Solid-state fermentation with probiotics and mixed yeast on properties of okara. FOOD BIOSCI 2020. [DOI: 10.1016/j.fbio.2020.100610] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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25
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Chitin from fermentative extraction of crab shells using okara as a nutrient source and comparative analysis of structural differences from chemically extracted chitin. Biochem Eng J 2020. [DOI: 10.1016/j.bej.2020.107588] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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26
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Johnson A, He JL, Kong F, Huang YC, Thomas S, Lin HTV, Kong ZL. Surfactin-Loaded ĸ-Carrageenan Oligosaccharides Entangled Cellulose Nanofibers as a Versatile Vehicle Against Periodontal Pathogens. Int J Nanomedicine 2020; 15:4021-4047. [PMID: 32606662 PMCID: PMC7293418 DOI: 10.2147/ijn.s238476] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2019] [Accepted: 03/09/2020] [Indexed: 12/15/2022] Open
Abstract
PURPOSE Periodontitis is a chronic inflammatory disease associated with microbial accumulation. The purpose of this study was to reuse the agricultural waste to produce cellulose nanofibers (CNF) and further modification of the CNF with κ-carrageenan oligosaccharides (CO) for drug delivery. In addition, this study is focused on the antimicrobial activity of surfactin-loaded CO-CNF towards periodontal pathogens. MATERIALS AND METHODS A chemo-mechanical method was used to extract the CNF and the modification was done by using CO. The studies were further proceeded by adding different quantities of surfactin [50 mg (50 SNPs), 100 mg (100 SNPs), 200 mg (200 SNPs)] into the carrier (CO-CNF). The obtained materials were characterized, and the antimicrobial activity of surfactin-loaded CO-CNF was evaluated. RESULTS The obtained average size of CNF and CO-CNF after ultrasonication was 263 nm and 330 nm, respectively. Microscopic studies suggested that the CNF has a short diameter with long length and CO became cross-linked to form as beads within the CNF network. The addition of CO improved the degradation temperature, crystallinity, and swelling property of CNF. The material has a controlled drug release, and the entrapment efficiency and loading capacity of the drug were 53.15 ± 2.36% and 36.72 ± 1.24%, respectively. It has antioxidant activity and inhibited the growth of periodontal pathogens such as Streptococcus mutans and Porphyromonas gingivalis by preventing the biofilm formation, reducing the metabolic activity, and promoting the oxidative stress. CONCLUSION The study showed the successful extraction of CNF and modification with CO improved the physical parameters of the CNF. In addition, surfactin-loaded CO-CNF has potential antimicrobial activity against periodontal pathogens. The obtained biomaterial is economically valuable and has great potential for biomedical applications.
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Affiliation(s)
- Athira Johnson
- Department of Food Science, National Taiwan Ocean University, Keelung20224, Taiwan
| | - Jia-Ling He
- Department of Food Science, National Taiwan Ocean University, Keelung20224, Taiwan
| | - Fanbin Kong
- Department of Food Science and Technology, University of Georgia, GA30602, U.S.A
| | - Yi-Cheng Huang
- Department of Food Science, National Taiwan Ocean University, Keelung20224, Taiwan
| | - Sabu Thomas
- School of Chemical Sciences, Mahatma Gandhi University, Kottayam, Kerala686560, India
| | - Hong-Ting Victor Lin
- Department of Food Science, National Taiwan Ocean University, Keelung20224, Taiwan
| | - Zwe-Ling Kong
- Department of Food Science, National Taiwan Ocean University, Keelung20224, Taiwan
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Watanabe Y, Kuroda K, Tatemichi Y, Nakahara T, Aoki W, Ueda M. Construction of engineered yeast producing ammonia from glutamine and soybean residues (okara). AMB Express 2020; 10:70. [PMID: 32296960 PMCID: PMC7158961 DOI: 10.1186/s13568-020-01011-9] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2020] [Accepted: 04/07/2020] [Indexed: 11/10/2022] Open
Abstract
Ammonia is an essential substance for agriculture and the chemical industry. The intracellular production of ammonia in yeast (Saccharomyces cerevisiae) by metabolic engineering is difficult because yeast strongly assimilates ammonia, and the knockout of genes enabling this assimilation is lethal. Therefore, we attempted to produce ammonia outside the yeast cells by displaying a glutaminase (YbaS) from Escherichia coli on the yeast cell surface. YbaS-displaying yeast successfully produced 3.34 g/L ammonia from 32.6 g/L glutamine (83.2% conversion rate), providing it at a higher yield than in previous studies. Next, using YbaS-displaying yeast, we also succeeded in producing ammonia from glutamine in soybean residues (okara) produced as food waste from tofu production. Therefore, ammonia production outside cells by displaying ammonia-lyase on the cell surface is a promising strategy for producing ammonia from food waste as a novel energy resource, thereby preventing food loss.
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28
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Fickers P, Cheng H, Sze Ki Lin C. Sugar Alcohols and Organic Acids Synthesis in Yarrowia lipolytica: Where Are We? Microorganisms 2020; 8:E574. [PMID: 32326622 PMCID: PMC7232202 DOI: 10.3390/microorganisms8040574] [Citation(s) in RCA: 39] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2020] [Revised: 04/09/2020] [Accepted: 04/13/2020] [Indexed: 01/01/2023] Open
Abstract
Sugar alcohols and organic acids that derive from the metabolism of certain microorganisms have a panoply of applications in agro-food, chemical and pharmaceutical industries. The main challenge in their production is to reach a productivity threshold that allow the process to be profitable. This relies on the construction of efficient cell factories by metabolic engineering and on the development of low-cost production processes by using industrial wastes or cheap and widely available raw materials as feedstock. The non-conventional yeast Yarrowia lipolytica has emerged recently as a potential producer of such metabolites owing its low nutritive requirements, its ability to grow at high cell densities in a bioreactor and ease of genome edition. This review will focus on current knowledge on the synthesis of the most important sugar alcohols and organic acids in Y. lipolytica.
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Affiliation(s)
- Patrick Fickers
- Microbial Process and Interactions, TERRA Teaching and Research Centre, University of Liege—Gembloux Agro-Bio Tech, 5030 Gembloux, Belgium
| | - Hairong Cheng
- State Key Laboratory of Microbial Metabolism, School of Life Sciences & Biotechnology, Shanghai Jiao Tong University, Shanghai 200240, China;
| | - Carol Sze Ki Lin
- School of Energy and Environment, City University of Hong Kong, Tat Chee Avenue, Kowloon, Hong Kong;
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Guimarães RM, Ida EI, Falcão HG, Rezende TAMD, Silva JDS, Alves CCF, Silva MAPD, Egea MB. Evaluating technological quality of okara flours obtained by different drying processes. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109062] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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30
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Cavallo E, Nobile M, Cerrutti P, Foresti ML. Exploring the production of citric acid with Yarrowia lipolytica using corn wet milling products as alternative low-cost fermentation media. Biochem Eng J 2020. [DOI: 10.1016/j.bej.2019.107463] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
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31
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Chan LY, Takahashi M, Lim PJ, Aoyama S, Makino S, Ferdinandus F, Ng SYC, Arai S, Fujita H, Tan HC, Shibata S, Lee CLK. Eurotium Cristatum Fermented Okara as a Potential Food Ingredient to Combat Diabetes. Sci Rep 2019; 9:17536. [PMID: 31772240 PMCID: PMC6879572 DOI: 10.1038/s41598-019-54021-4] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/26/2019] [Accepted: 11/07/2019] [Indexed: 11/21/2022] Open
Abstract
Type 2 diabetes mellitus (T2DM) is a chronic disease, and dietary modification is a crucial part of disease management. Okara is a sustainable source of fibre-rich food. Most of the valorization research on okara focused more on the physical attributes instead of the possible health attributes. The fermentation of okara using microbes originated from food source, such as tea, sake, sufu and yoghurt, were explored here. The aim of this study is to investigate fermented okara as a functional food ingredient to reduce blood glucose levels. Fermented and non-fermented okara extracts were analyzed using the metabolomic approach with UHPLC-QTof-MSE. Statistical analysis demonstrated that the anthraquinones, emodin and physcion, served as potential markers and differentiated Eurotium cristatum fermented okara (ECO) over other choices of microbes. The in-vitro α-glucosidase activity assays and in-vivo mice studies showed that ECO can reduce postprandial blood glucose levels. A 20% ECO loading crispy snack prototype revealed a good nutrition composition and could serve as a fundamental formulation for future antidiabetes recipe development, strengthening the hypothesis that ECO can be used as a novel food ingredient for diabetic management.
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Affiliation(s)
- Li Yan Chan
- International Food and Water Research Centre, Waters Pacific Pte Ltd, Singapore, Singapore
| | - Masaki Takahashi
- Organization for University Research Initiatives, Waseda University, Singapore, Singapore
| | - Pei Jean Lim
- Organization for University Research Initiatives, Waseda University, Singapore, Singapore
| | - Shinya Aoyama
- Faculty of Science and Engineering, Waseda University, Tokyo, Japan
| | - Saneyuki Makino
- Faculty of Science and Engineering, Waseda University, Tokyo, Japan
| | | | - Shi Ya Clara Ng
- Food Innovation & Resource Centre, Singapore Polytechnic, Singapore, Singapore
| | - Satoshi Arai
- Organization for University Research Initiatives, Waseda University, Singapore, Singapore
| | - Hideaki Fujita
- Organization for University Research Initiatives, Waseda University, Singapore, Singapore
| | - Hong Chang Tan
- Department of Endocrinology, Singapore General Hospital, Singapore, Singapore
| | | | - Chi-Lik Ken Lee
- Division of Chemistry and Biological Chemistry, School of Physical and Mathematical Sciences, Nanyang Technological University, 21 Nanyang Link, Singapore, 637371, Singapore.
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Zhao Y, Zhang M, Devahastin S, Liu Y. Progresses on processing methods of umami substances: A review. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2019.09.012] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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33
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Zhang W, Zhao F, Zhao F, Yang T, Liu S. Solid-state fermentation of palm kernels by Yarrowia lipolytica modulates the aroma of palm kernel oil. Sci Rep 2019; 9:2538. [PMID: 30796276 PMCID: PMC6384936 DOI: 10.1038/s41598-019-39252-9] [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: 05/14/2018] [Accepted: 01/22/2019] [Indexed: 11/09/2022] Open
Abstract
Solid-state fermentation with Yarrowia lipolytica was applied to palm kernels (PK) with the aim to modulate the aroma of palm kernel oil (PKO) obtained after kernel roasting. The results showed that, the metabolic activities of Y. lipolityca brought about significant changes to the volatile profile of obtained PKO either by providing thermal reaction reactants or by directly contributing aroma compounds. After fermentation, a decreased content in glucose (60%) while an elevated amount (7-fold) in free amino acids was found in PK, which further impacted the formation of volatile compounds by influencing the Maillard reaction and Strecker degradation during roasting. More Strecker aldehydes and N-heterocyclic compounds were formed in PKO derived from fermented PK especially after intensified roasting. In addition, the catabolism of Y. lipolytica imparted some distinct volatile compounds such as 2-phenylethanol to the obtained PKO. However, the lipase excreted by Y. lipolytica hydrolysed PK lipids and released 5-fold more free fatty acids in fermented PKO, relative to the blank and control PKO, which likely contributed to the off-flavor. On the basis of all volatile categories, principal component analysis (PCA) clearly separated the fermented PKO from the blank and control PKO, with light roasted, fermented PKO being correlated with acids, alcohols and aliphatic aldehydes; medium and dark roasted, fermented PKO tending to be dominated by pyrroles, pyrazines and furanones, which is in correspondence with sensory changes of PKO. This study demonstrated that combining fermentation with roasting could provide a novel way to modulate the volatile composition and aroma of PKO.
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Affiliation(s)
- Wencan Zhang
- Food Science and Technology Programme, Department of Chemistry, National University of Singapore, Science Drive 3, Singapore, 117543, Singapore
| | - Feifei Zhao
- Wilmar (Shanghai) Biotechnology Research & Development Center Co., Ltd, No. 118 Gaodong Road, Pudong New District, Shanghai, 200137, China
| | - Fangju Zhao
- Wilmar (Shanghai) Biotechnology Research & Development Center Co., Ltd, No. 118 Gaodong Road, Pudong New District, Shanghai, 200137, China
| | - Tiankui Yang
- Wilmar (Shanghai) Biotechnology Research & Development Center Co., Ltd, No. 118 Gaodong Road, Pudong New District, Shanghai, 200137, China
| | - Shaoquan Liu
- Food Science and Technology Programme, Department of Chemistry, National University of Singapore, Science Drive 3, Singapore, 117543, Singapore.
- National University of Singapore (Suzhou) Research Institute, No. 377 Linquan Street, Suzhou Industrial Park, Suzhou, Jiangsu, 215123, China.
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Huang X, Zhao J, Xu Q, Li X, Wang D, Yang Q, Liu Y, Tao Z. Enhanced volatile fatty acids production from waste activated sludge anaerobic fermentation by adding tofu residue. BIORESOURCE TECHNOLOGY 2019; 274:430-438. [PMID: 30553083 DOI: 10.1016/j.biortech.2018.12.010] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/03/2018] [Revised: 12/04/2018] [Accepted: 12/06/2018] [Indexed: 06/09/2023]
Abstract
In this study, an economical and eco-friendly strategy (i.e., adding tofu residue (TR) into waste activated sludge (WAS)) to enhance volatile fatty acid (VFA) production was reported. Experimental results indicated that the maximal VFA yield at T/W ratio (TR/WAS, the ratio of the volatile suspended solids (VSS)) of 0.64 on 5 d was 240.8 mg COD/g VSS, which was 10.2 and 1.1-fold of that in sole WAS and sole TR, respectively. The feasible fermentation time was shortened by 2 days, as compared with sole WAS or sole TR. Mechanism investigation showed that the addition of TR promoted solubilization, hydrolysis, and acidogenesis processes. The synergistic effect of microorganisms contained in TR and WAS may be responsible for the enhancement of lignocellulose hydrolysis and VFA generation. Appropriate amounts of mineral elements in TR benefited solubilization, the soluble iron and calcium in TR could contribute to the phosphorus removal in fermentation liquor.
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Affiliation(s)
- Xiaoding Huang
- College of Environmental Science and Engineering, Hunan University, Changsha 410082, PR China; Key Laboratory of Environmental Biology and Pollution Control (Hunan University), Ministry of Education, Changsha 410082, PR China
| | - Jianwei Zhao
- College of Environmental Science and Engineering, Hunan University, Changsha 410082, PR China; Key Laboratory of Environmental Biology and Pollution Control (Hunan University), Ministry of Education, Changsha 410082, PR China; School of Environmental and Municipal Engineering, Qingdao University of Technology, Qingdao 266033, PR China
| | - Qiuxiang Xu
- College of Environmental Science and Engineering, Hunan University, Changsha 410082, PR China; Key Laboratory of Environmental Biology and Pollution Control (Hunan University), Ministry of Education, Changsha 410082, PR China
| | - Xiaoming Li
- College of Environmental Science and Engineering, Hunan University, Changsha 410082, PR China; Key Laboratory of Environmental Biology and Pollution Control (Hunan University), Ministry of Education, Changsha 410082, PR China.
| | - Dongbo Wang
- College of Environmental Science and Engineering, Hunan University, Changsha 410082, PR China; Key Laboratory of Environmental Biology and Pollution Control (Hunan University), Ministry of Education, Changsha 410082, PR China
| | - Qi Yang
- College of Environmental Science and Engineering, Hunan University, Changsha 410082, PR China; Key Laboratory of Environmental Biology and Pollution Control (Hunan University), Ministry of Education, Changsha 410082, PR China
| | - Yang Liu
- College of Environmental Science and Engineering, Hunan University, Changsha 410082, PR China; Key Laboratory of Environmental Biology and Pollution Control (Hunan University), Ministry of Education, Changsha 410082, PR China
| | - Ziletao Tao
- College of Environmental Science and Engineering, Hunan University, Changsha 410082, PR China; Key Laboratory of Environmental Biology and Pollution Control (Hunan University), Ministry of Education, Changsha 410082, PR China
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36
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Rai AK, Pandey A, Sahoo D. Biotechnological potential of yeasts in functional food industry. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2018.11.016] [Citation(s) in RCA: 63] [Impact Index Per Article: 12.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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37
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Vong WC, Hua XY, Liu SQ. Solid-state fermentation with Rhizopus oligosporus and Yarrowia lipolytica improved nutritional and flavour properties of okara. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2017.12.050] [Citation(s) in RCA: 36] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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38
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Vital ACP, Croge C, da Silva DF, Araújo PJ, Gallina MZ, Matumoto-Pintro PT. Okara residue as source of antioxidants against lipid oxidation in milk enriched with omega-3 and bioavailability of bioactive compounds after in vitro gastrointestinal digestion. Journal of Food Science and Technology 2018; 55:1518-1524. [PMID: 29606766 DOI: 10.1007/s13197-018-3069-2] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/31/2018] [Accepted: 02/12/2018] [Indexed: 11/30/2022]
Abstract
The residue from soy processing (okara) was evaluated for phenolic compounds, flavonoids, radical scavenging activity and reducing power ability. The ability of okara to decelerate the oxidation of omega-3 fatty acids caused by light exposure in a milk matrix, as well as its bioavailability after in vitro digestion, were investigated. Okara contained phenolic compounds (106.7 mg gallic acid equivalents (GAE)/100 g) and flavonoids (32.7 mg quercetin equivalents/100 g) and showed antioxidant activity. The addition of okara to omega-3 fatty acids-enriched milk inhibited the production of conjugated dienes and malonaldehyde during 8 days of storage compared to the control (without okara), particularly at the higher (3 g/L) than lower inclusion concentrations studied (1 and 2 g/L). The bioavailability assay demonstrated that polyphenols (41 mg GAE/100 g) were still present after in vitro digestion and had antioxidant activity. Okara, which is considered a residue and is discarded, can potentially be used as an antioxidant ingredient for the enrichment of foods.
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Affiliation(s)
- Ana Carolina Pelaes Vital
- Departamento de Agronomia, Universidade Estadual de Maringá, Av. Colombo, 5790, Maringá, 87020-900 Brazil
| | - Camila Croge
- Departamento de Agronomia, Universidade Estadual de Maringá, Av. Colombo, 5790, Maringá, 87020-900 Brazil
| | - Denise Felix da Silva
- Departamento de Agronomia, Universidade Estadual de Maringá, Av. Colombo, 5790, Maringá, 87020-900 Brazil
| | - Priscila Jorge Araújo
- Departamento de Agronomia, Universidade Estadual de Maringá, Av. Colombo, 5790, Maringá, 87020-900 Brazil
| | - Mariane Z Gallina
- Departamento de Agronomia, Universidade Estadual de Maringá, Av. Colombo, 5790, Maringá, 87020-900 Brazil
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Cavallo E, Charreau H, Cerrutti P, Foresti ML. Yarrowia lipolytica: a model yeast for citric acid production. FEMS Yeast Res 2017; 17:4587737. [DOI: 10.1093/femsyr/fox084] [Citation(s) in RCA: 64] [Impact Index Per Article: 9.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2017] [Accepted: 11/01/2017] [Indexed: 11/12/2022] Open
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Liu X, Yu X, Xia J, Lv J, Xu J, Dai B, Xu X, Xu J. Erythritol production by Yarrowia lipolytica from okara pretreated with the in-house enzyme pools of fungi. BIORESOURCE TECHNOLOGY 2017; 244:1089-1095. [PMID: 28854485 DOI: 10.1016/j.biortech.2017.08.014] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/22/2017] [Revised: 08/03/2017] [Accepted: 08/04/2017] [Indexed: 05/12/2023]
Abstract
Okara (soybean residue) is an ideal erythritol feedstock due to its low price and high-nutrient content. Fungal-fermentations were carried out in okara using in-house enzyme pools generated by Mucor flavus or Trichoderma reesei to make okara more accessibility in the subsequent erythritol production using Yarrowia lipolytica. Mucor-fermented okara produced a high erythritol yield because of its special component and micromorphology. Five days is the optimal period for Mucor fermentation. Different fermentation modes were compared in terms of erythritol production and yield. The concentration of Mucor-fermented okara in erythritol fermentation medium was optimal at 30.0g/L. Moreover, 40.0g/L NaCl was added as the osmotic regulator. No extra ingredient was needed during this process. Results of 5-L fermentations showed that an erythritol titer of 14.7g/L, with a yield of 0.49g/g okara was obtained. These findings indicated that Mucor-fermented okara was an economically alternative feedstock for low-cost erythritol production.
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Affiliation(s)
- Xiaoyan Liu
- Jiangsu Key Laboratory for Biomass-based Energy and Enzyme Technology, Huaiyin Normal University, Huaian, China.
| | - Xinjun Yu
- Key Laboratory of Bioorganic Synthesis of Zhejiang Province, College of Biotechnology and Bioengineering, Zhejiang University of Technology, Hangzhou, China
| | - Jun Xia
- Jiangsu Key Laboratory for Biomass-based Energy and Enzyme Technology, Huaiyin Normal University, Huaian, China
| | - Jinshun Lv
- Jiangsu Key Laboratory for Biomass-based Energy and Enzyme Technology, Huaiyin Normal University, Huaian, China
| | - Jiaxing Xu
- Jiangsu Key Laboratory for Biomass-based Energy and Enzyme Technology, Huaiyin Normal University, Huaian, China
| | - Benlin Dai
- Jiangsu Key Laboratory for Biomass-based Energy and Enzyme Technology, Huaiyin Normal University, Huaian, China
| | - Xiangqian Xu
- Jiangsu Provincial Engineering Laboratory for Biomass Conversion and Process Integration, Huaiyin Institute of Technology, Huaian, China
| | - Jiming Xu
- Jiangsu Key Laboratory for Biomass-based Energy and Enzyme Technology, Huaiyin Normal University, Huaian, China
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Vong WC, Lim XY, Liu SQ. Biotransformation with cellulase, hemicellulase and Yarrowia lipolytica boosts health benefits of okara. Appl Microbiol Biotechnol 2017; 101:7129-7140. [PMID: 28801839 DOI: 10.1007/s00253-017-8431-1] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/02/2017] [Revised: 06/23/2017] [Accepted: 07/19/2017] [Indexed: 10/19/2022]
Abstract
Okara (soybean residue) is a highly perishable food processing by-product from soymilk and tofu manufacture. It contains a large proportion of insoluble dietary fibre (40-60% on a dry basis), as well as digestion-resistant proteins, trypsin inhibitors and phytic acid. These factors contribute lead to the under-utilisation of okara. To improve the overall nutritional quality of okara, sequential saccharification of okara by Celluclast® 1.5L (cellulase) or Viscozyme® L (cellulase and hemicellulase) and fermentation by the yeast Yarrowia lipolytica were performed. The changes in the antioxidant capacity, amino acids, phenolic acids, isoflavones, phytic acid and dietary fibre during biotransformation were studied. Carbohydrase pre-treatment increased the amounts of monosaccharides, trans-cinnamic acid and aglycone isoflavones in okara. After fermentation, the okara had higher antioxidant activity and greater amounts of total amino acids and ferulic acid. Some positive interactions between the carbohydrase and Y. lipolytica were hypothesised: the carbohydrase and Y. lipolytica proteases could have synergised with each other to break down the okara secondary cell wall more efficiently. After 52 h, Celluclast® 1.5 L and Viscozyme® L significantly reduced the insoluble dietary fibre content from 61.9 ± 0.6 to 45.6 ± 3.0% and 24.7 ± 0.3%, respectively (all w/w, dry basis), while increasing the soluble dietary fibre content by about onefold. Both carbohydrases also increased the amounts of monosaccharides, trans-cinnamic acid, and aglycone isoflavones in okara. The addition of Y. lipolytica led to a higher antioxidant capacity and greater amounts of total amino acids and ferulic acid in okara. The overall improvements in the digestibility and potential health benefits of okara highlight the promising applicability of biotransformation in okara valorisation.
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Affiliation(s)
- Weng Chan Vong
- Food Science and Technology Programme, Department of Chemistry, National University of Singapore, 3 Science Drive 3, Singapore, 117543, Singapore
| | - Xin Ying Lim
- Food Science and Technology Programme, Department of Chemistry, National University of Singapore, 3 Science Drive 3, Singapore, 117543, Singapore
| | - Shao-Quan Liu
- Food Science and Technology Programme, Department of Chemistry, National University of Singapore, 3 Science Drive 3, Singapore, 117543, Singapore.
- National University of Singapore (Suzhou) Research Institute, No. 377 Linquan Street, Suzhou Industrial Park, Suzhou, Jiangsu, 215123, China.
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