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Cai G, Yi X, Wu Z, Zhou H, Yang H. Synchronous reducing anti-nutritional factors and enhancing biological activity of soybean by the fermentation of edible fungus Auricularia auricula. Food Microbiol 2024; 120:104486. [PMID: 38431331 DOI: 10.1016/j.fm.2024.104486] [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: 10/23/2023] [Revised: 02/02/2024] [Accepted: 02/04/2024] [Indexed: 03/05/2024]
Abstract
Auricularia auricula fermentation was performed to reduce anti-nutritional factors, improve nutritional components, and enhance biological activity of soybean. Results showed that the contents of raffinose, stachyose, and trypsin inhibitor were significantly decreased from initial 1.65 g L-1, 1.60 g L-1, and 284.67 μg g-1 to 0.14 g L-1, 0.35 g L-1, and 4.52 μg g-1 after 144 h of fermentation, respectively. Simultaneously, the contents of polysaccharide, total phenolics, and total flavonoids were increased, and melanin was secreted. The isoflavone glycosides were converted to their aglycones, and the contents of glyctin and genistin were decreased from initial 1107.99 μg g-1 and 2852.26 μg g-1 to non-detection after 72 h of fermentation, respectively. After 96 h of fermentation, the IC50 values of samples against DPPH and ABTS radicals scavenging were decreased from 17.61 mg mL-1 and 3.43 mg mL-1 to 4.63 mg mL-1 and 0.89 mg mL-1, and those of samples inhibiting α-glucosidase and angiotensin I-converting enzyme were decreased from 53.89 mg mL-1 and 11.27 mg mL-1 to 18.24 mg mL-1 and 6.78 mg mL-1, respectively, indicating the significant increase in these bioactivities. These results suggested A. auricula fermentation can enhance the nutritional quality and biological activity of soybean, and the fermented soybean products have the potential to be processed into health foods/food additives.
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Affiliation(s)
- Gonglin Cai
- Zhejiang Provincial Key Laboratory for Water Environment and Marine Biological Resources Protection, School of Life and Environmental Sciences, Wenzhou University, Wenzhou, 325035, China
| | - Xiaotong Yi
- Zhejiang Provincial Key Laboratory for Water Environment and Marine Biological Resources Protection, School of Life and Environmental Sciences, Wenzhou University, Wenzhou, 325035, China
| | - Zhichao Wu
- Zhejiang Provincial Key Laboratory for Water Environment and Marine Biological Resources Protection, School of Life and Environmental Sciences, Wenzhou University, Wenzhou, 325035, China
| | - Huabin Zhou
- Zhejiang Provincial Key Laboratory for Water Environment and Marine Biological Resources Protection, School of Life and Environmental Sciences, Wenzhou University, Wenzhou, 325035, China.
| | - Hailong Yang
- Zhejiang Provincial Key Laboratory for Water Environment and Marine Biological Resources Protection, School of Life and Environmental Sciences, Wenzhou University, Wenzhou, 325035, China.
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Cen Q, Fan J, Zhang R, Chen H, Hui F, Li J, Zeng X, Qin L. Impact of Ganoderma lucidum fermentation on the nutritional composition, structural characterization, metabolites, and antioxidant activity of Soybean, sweet potato and Zanthoxylum pericarpium residues. Food Chem X 2024; 21:101078. [PMID: 38205161 PMCID: PMC10776642 DOI: 10.1016/j.fochx.2023.101078] [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: 08/27/2023] [Revised: 12/04/2023] [Accepted: 12/13/2023] [Indexed: 01/12/2024] Open
Abstract
One of the major issues in the food sector is the lack of resource utilization and the contamination of the environment caused by by-products. This study aimed to investigate the effects of Ganoderma lucidum (GL) fermentation on the nutritional components, structural characterization, metabolites, and antioxidant activity of soybean residue (SR), sweet potato residue (SPR), and zanthoxylum pericarpium residue (ZPR). The results showed that the nutrient contents of SR, SPR and ZPR increased. The active substances, amino acids (umami, aromatic and basic), metabolites and antioxidant activity (DPPH, ABTS, FRAP) (SR and SPR increased by 11.43, 32.64, 40.19 μmol Trolox/100 g and 19.29, 17.7, 32.35 μmol Trolox/100 g, respectively) of SR and SPR were increased. However, the results of ZPR showed a decrease in the content of bioactive substances, amino acids, and antioxidant activity. The results show that using GL fermentation can provide novel ideas and theoretical basis for improving SR and SPR to obtain new raw materials for antioxidant products.
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Affiliation(s)
- Qin Cen
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550000, China
- Guizhou Provincial Key Laboratory of Agricultural and Animal Products Storage and Processing, Guiyang 550000, China
- Key Laboratory of Animal Genetics, Breeding and Reproduction in the Plateau Mountainous Region, Ministry of Education, Guiyang 550000, China
| | - Jin Fan
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550000, China
- Guizhou Provincial Key Laboratory of Agricultural and Animal Products Storage and Processing, Guiyang 550000, China
- Key Laboratory of Animal Genetics, Breeding and Reproduction in the Plateau Mountainous Region, Ministry of Education, Guiyang 550000, China
| | - Rui Zhang
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550000, China
- Guizhou Provincial Key Laboratory of Agricultural and Animal Products Storage and Processing, Guiyang 550000, China
- Key Laboratory of Animal Genetics, Breeding and Reproduction in the Plateau Mountainous Region, Ministry of Education, Guiyang 550000, China
| | - Hongyan Chen
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550000, China
- Guizhou Provincial Key Laboratory of Agricultural and Animal Products Storage and Processing, Guiyang 550000, China
- Key Laboratory of Animal Genetics, Breeding and Reproduction in the Plateau Mountainous Region, Ministry of Education, Guiyang 550000, China
| | - Fuyi Hui
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550000, China
- Guizhou Provincial Key Laboratory of Agricultural and Animal Products Storage and Processing, Guiyang 550000, China
- Key Laboratory of Animal Genetics, Breeding and Reproduction in the Plateau Mountainous Region, Ministry of Education, Guiyang 550000, China
| | - Jiamin Li
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550000, China
- Guizhou Provincial Key Laboratory of Agricultural and Animal Products Storage and Processing, Guiyang 550000, China
- Key Laboratory of Animal Genetics, Breeding and Reproduction in the Plateau Mountainous Region, Ministry of Education, Guiyang 550000, China
| | - Xuefeng Zeng
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550000, China
- Guizhou Provincial Key Laboratory of Agricultural and Animal Products Storage and Processing, Guiyang 550000, China
- Key Laboratory of Animal Genetics, Breeding and Reproduction in the Plateau Mountainous Region, Ministry of Education, Guiyang 550000, China
| | - Likang Qin
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550000, China
- Guizhou Provincial Key Laboratory of Agricultural and Animal Products Storage and Processing, Guiyang 550000, China
- Key Laboratory of Animal Genetics, Breeding and Reproduction in the Plateau Mountainous Region, Ministry of Education, Guiyang 550000, China
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Jiao F, Cui X, Gong X, Jiang G, Wang J, Meng L. The effects of ultrasonic processing on the antioxidant activity of Geotrichum candidum LG-8 and its cell wall extracts. Front Nutr 2024; 11:1334956. [PMID: 38450237 PMCID: PMC10915238 DOI: 10.3389/fnut.2024.1334956] [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: 11/08/2023] [Accepted: 01/26/2024] [Indexed: 03/08/2024] Open
Abstract
Introduction Extraction techniques that influence cell wall polysaccharides (EPS) is crucial for maximizing their bioactivity. This study evaluates ultrasound technology for extracting antioxidant polysaccharides from Geotrichum candidum LG-8, assessing its impacton antioxidant activity. Methods Ultrasound extraction of EPS from G. candidum LG-8 was optimized (18 min, pH 7.0, 40 W/cm2, 0.75 M NaCl). ABTS scavenging efficiency and monosaccharide composition of LG-EPS1 and LG-EPS3 were analyzed using Fourier-transform infrared spectroscopy (FTIR) and scanning electron microscopy (SEM). Results The Results showed that ultrasonic treatment markedly increased the ABTS radical scavenging efficiency of LG-8 cells by 47%. At a concentration of 1 mg/mL, the ultrasonically extracted LG-EPS1 and LG-EPS3 polysaccharides exhibited significant ABTS radical scavenging efficiencies of 26% and 51%, respectively. Monosaccharide composition analysis identified mannose and glucose in LG-EPS1, while LG-EPS3 was primarily composed of mannose. FTIR spectra verified the polysaccharides' presence, and SEM provided visual confirmation of the nanoparticle structures characteristic of LG-EPS1 and LG-EPS3. Discussion This research not only underscores the technological merits of ultrasound in polysaccharide extraction but also highlights the potential of G. candidum LG-8 derived polysaccharides as valuable bioactive compounds for antioxidant utilization.
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Affiliation(s)
- Fengping Jiao
- School of Public Health, Shandong First Medical University and Shandong Academy of Medical Sciences, Jinan, Shandong, China
| | - Xianping Cui
- Division of Hepatobiliary and Pancreatic Surgery, Affiliated Provincial Hospital, Shandong First Medical University and Shandong Academy of Medical Sciences, Jinan, Shandong, China
| | - Xiaodi Gong
- School of Public Health, Shandong First Medical University and Shandong Academy of Medical Sciences, Jinan, Shandong, China
| | - Guozheng Jiang
- Yantai Hengyuan Bioengineering Co. Ltd., Yantai, Shandong, China
| | - Jinbiao Wang
- Yantai Hengyuan Bioengineering Co. Ltd., Yantai, Shandong, China
| | - Ling Meng
- School of Public Health, Shandong First Medical University and Shandong Academy of Medical Sciences, Jinan, Shandong, China
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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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Mockus E, Zokaityte E, Starkute V, Klupsaite D, Ruibys R, Rocha JM, Bartkevics V, Bartkiene E. Influence of different lactic acid bacteria strains and milling process on the solid-state fermented green and red lentils ( Lens culinaris L.) properties including gamma-aminobutyric acid formation. Front Nutr 2023; 10:1118710. [PMID: 37125035 PMCID: PMC10133501 DOI: 10.3389/fnut.2023.1118710] [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: 12/07/2022] [Accepted: 03/23/2023] [Indexed: 05/02/2023] Open
Abstract
The aim of this study was to evaluate the influence of lactic acid bacteria (LAB) strains (Lactiplantibacillus plantarum No.122 and Lacticaseibacillus casei No.210) and milling process on the solid-state fermented (for 24 h, at 30°C) green and red lentils (Lens culinaris L.) properties, chiefly pH, LAB viable counts, color coordinates, free amino acid (FAA) profile, γ-aminobutyric acid (GABA) and biogenic amine (BA) concentrations, fatty acid (FA) and volatile compound (VC) profiles. Results showed that both of the tested LAB strains are suitable for the fermentation of lentils: pH of fermented lentils was <4.5 and LAB viable counts >8.0 log10 colony-forming units (CFU)/g. A very strong negative correlation was found (r = -0.973, p ≤ 0.0001) between LAB counts and pH of the samples. Also, fermentation and milling process were significant factors toward color coordinates of the lentils. In most of the cases, solid-state fermentation (SSF) increased essential FAA content in lentils; however, some of the non-essential FAA content was reduced. SSF significantly increased GABA concentration in lentils and milling process was a significant factor on GABA content of the samples (p ≤ 0.05). The main BA in lentils was spermidine, and SSF decreased their total BA content (34.8% on average in red lentils and 39.9% on average in green lentils). The main FA in lentils were linoleic and oleic. The main VC in lentils were hexanal, 1-hexanol, hexanoic acid, D-limonene and (E)-2-nonen-1-ol. Furthermore, most of the VC showed significant correlations with pH of lentil samples, LAB counts and FA content. Finally, the LAB strain used for fermentation and the milling process of lentils are significant factors for most of the analyzed parameters in lentil. Moreover, despite the higher GABA concentration found in green non-milled SSF lentils, application of combined milling and SSF is recommended because they showed the lowest BA content in addition to higher essential FAA and GABA concentrations.
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Affiliation(s)
- Ernestas Mockus
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, Kaunas, Lithuania
| | - Egle Zokaityte
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, Kaunas, Lithuania
| | - Vytaute Starkute
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, Kaunas, Lithuania
- Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Kaunas, Lithuania
| | - Dovile Klupsaite
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, Kaunas, Lithuania
| | - Romas Ruibys
- Institute of Agricultural and Food Sciences, Agriculture Academy, Vytautas Magnus University, Kaunas, Lithuania
| | - João Miguel Rocha
- Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina – Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho, Porto, Portugal
| | - Vadims Bartkevics
- Animal Health and Environment “BIOR”, Institute of Food Safety, Riga, Latvia
| | - Elena Bartkiene
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, Kaunas, Lithuania
- Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Kaunas, Lithuania
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Evaluation of quality and protein structure of natural water kefir-fermented quinoa protein concentrates. Food Chem 2023; 404:134614. [DOI: 10.1016/j.foodchem.2022.134614] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2022] [Revised: 09/20/2022] [Accepted: 10/12/2022] [Indexed: 11/23/2022]
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Huo C, Yang X, Li L. Non-beany flavor soymilk fermented by lactic acid bacteria: Characterization, stability, antioxidant capacity and in vitro digestion. Food Chem X 2023; 17:100578. [PMID: 36845480 PMCID: PMC9944549 DOI: 10.1016/j.fochx.2023.100578] [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: 10/25/2022] [Revised: 01/01/2023] [Accepted: 01/14/2023] [Indexed: 01/18/2023] Open
Abstract
LAB fermentation could reduce the beany flavor, the sensitization of soymilk and improve the digestibility of soymilk, easy to be accepted by consumers. This study evaluated the characterization, stability, in vitro digestion and antioxidant capacity of soymilk fermented by different Lactic acid bacteria (LAB). The results showed that fat content of L.plantarum-S (0.77 g/100 mL) was the lowest, which proved that L.plantarum had a significant effect on lipid degradation, the protein content of L.delbrueckii-S (23.01 mg/mL) was higher. L.delbrueckii-S and L.paracasei-S were more acceptable to people, as well as high overall ratings. L.paracasei fermented soymilk has better suspension stability and smaller particle size. The fermented soymilk showed higher free amino acids (FAA) content, peptide content and stronger antioxidant activity than soymilk after digestion. The soymilk fermented by L. plantarum contained higher FAA content and L.delbrueckii contained the highest peptide content compared with other strains. L.acidophilus-S and L.rhamnosus-S showed stronger DPPH scavenging rate and FARP, which were 57.03 % and 52.78 % stronger than unfermented soymilk, respectively. These results may be provided a theoretical basis for the strain screening of fermented soymilk.
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Zhang P, Tang F, Cai W, Zhao X, Shan C. Evaluating the effect of lactic acid bacteria fermentation on quality, aroma, and metabolites of chickpea milk. Front Nutr 2022; 9:1069714. [PMID: 36545467 PMCID: PMC9760965 DOI: 10.3389/fnut.2022.1069714] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2022] [Accepted: 11/21/2022] [Indexed: 12/12/2022] Open
Abstract
Legumes are an attractive choice for developing new products since their health benefits. Fermentation can effectively improve the quality of soymilk. This study evaluated the impact of Lactobacillus plantarum fermentation on the physicochemical parameters, vitamins, organic acids, aroma substances, and metabolites of chickpea milk. The lactic acid bacteria (LAB) fermentation improved the color, antioxidant properties, total phenolic content, total flavonoid content, lactic acid content, and vitamin B6 content of raw juice. In total, 77 aroma substances were identified in chickpea milk by headspace solid-phase microextraction with gas chromatography/mass spectrometry (HS-SPME-GC-MS); 43 of the 77 aroma substances increased after the LAB fermentation with a significant decrease in beany flavor content (p < 0.05), improving the flavor of the soymilk product. Also, a total of 218 metabolites were determined in chickpea milk using non-targeted metabolomics techniques, including 51 differentially metabolites (28 up-regulated and 23 down-regulated; p < 0.05). These metabolites participated in multiple metabolic pathways during the LAB fermentation, ultimately improving the functional and antioxidant properties of fermented soymilk. Overall, LAB fermentation can improve the flavor, nutritional, and functional value of chickpea milk accelerating its consumer acceptance and development as an animal milk alternative.
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Antioxidant-polyphenols of saw palmetto seeds: statistical optimized production and improved functional properties under solid-state fermentation by Trichoderma reesei. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01675-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
AbstractSaw palmetto seeds (SPS) contain essential phenolic compounds that provide antioxidant, antimicrobial, anti-inflammatory, and anti-diabetic benefits when added to food. Maximized/improved production of these valuable phenolic compounds is the main purpose of this study. Solid-state fermentation (SSF) is a promising processing technique that positively alters the levels of health-promoting compounds in plants and plant residues. Here, a central composite design matrix (16 runs) and response surface methodology were experimentally applied to investigate the best SSF conditions and their interactions for maximum production of phenolic compounds from SPS. A good correlation between actual and expected results was observed with higher multiple coefficients (R2 ~ 0.93–0.97) and strongly significant P values (< 0.0001) proving the accuracy of the statistical model/design. Under optimized SSF conditions, temperature 30 °C, moisture 10%, pH 7.0, and fermentation time 6 days, the total phenolic content and total antioxidant activity of SPS were maximized by 11-fold and 46–49 folds, respectively. According to HPLC analysis, the contents of all identifying polyphenols were 3.3–30.0 times greater in fermented SPS extract (FSPS) than in the unfermented SPS extract (UFSPS). The FSPS extract also contained four new/additional polyphenols (vanillic, p-coumaric, cinnamic, and quercetin). FSPS extract demonstrated much greater antibacterial and antifungal activities than UFSPS extract against various human pathogenic bacteria and fungi. Consequently, the FSPS-phenolic compounds can be exploited as a food supplement and an antimicrobial remedy.
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Bisson G, Comuzzi C, Giordani E, Poletti D, Boaro M, Marino M. An exopolysaccharide from Leuconostoc mesenteroides showing interesting bioactivities versus foodborne microbial targets. Carbohydr Polym 2022; 301:120363. [DOI: 10.1016/j.carbpol.2022.120363] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/26/2022] [Revised: 10/19/2022] [Accepted: 11/14/2022] [Indexed: 11/18/2022]
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Wang K, Gao Y, Zhao J, Wu Y, Sun J, Niu G, Zuo F, Zheng X. Effects of in vitro digestion on protein degradation, phenolic compound release, and bioactivity of black bean tempeh. Front Nutr 2022; 9:1017765. [PMID: 36313087 PMCID: PMC9605811 DOI: 10.3389/fnut.2022.1017765] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/12/2022] [Accepted: 09/27/2022] [Indexed: 11/18/2022] Open
Abstract
The nutritional value and bioactivity of black beans are enhanced when fermented as tempeh, but their bioaccessibility and bioactivity after ingestion remain unclear. In this study, black bean tempeh and unfermented black beans were digested in vitro and changes in protein degradation, phenolic compound release, angiotensin I-converting enzyme (ACE)-inhibitory activity, and antioxidant activity between the two groups were compared. We observed that the soluble protein content of digested black bean tempeh was generally significantly higher than that of digested unfermented black beans at the same digestion stage (P < 0.05). The degree of protein hydrolysis and the content of <10 kDa peptides were also significantly higher in the digested black bean tempeh than in digested unfermented black beans (P < 0.05). SDS-polyacrylamide gel electrophoresis (SDS-PAGE) and reversed-phase high-performance liquid chromatography (RP-HPLC) analysis showed that most macromolecular proteins in tempeh had been degraded during fermentation and more of the small peptides were released from black bean tempeh during digestion, respectively. Compared to that of the unfermented black beans, the level of ACE inhibition of black bean tempeh was lower, but this significantly increased to 82.51% following digestion, closing the gap with unfermented black beans. In addition, the total respective levels of phenolics, flavonoids, and proanthocyanidins released from black bean tempeh were 1.21, 1.40, and 1.55 times those of unfermented black beans following in vitro digestion, respectively. Antioxidant activity was also significantly higher in digested black bean tempeh than in digested unfermented black beans and showed a positive correlation with phenolic compound contents (P < 0.05). The results of this study proved that, compared to unfermented black beans, black bean tempeh retained protein and phenolic compound bioaccessibility and antioxidant activity and showed an improved ACE-inhibitory activity even after consumption.
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Affiliation(s)
- Kun Wang
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, China,National Coarse Cereals Engineering Research Center, Daqing, China
| | - Yongjiao Gao
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, China
| | - Jing Zhao
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, China
| | - Yue Wu
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, China
| | - Jingchen Sun
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, China
| | - Guangcai Niu
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, China
| | - Feng Zuo
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, China,Engineering Research Center of Processing and Utilization of Grain By-products, Ministry of Education, Daqing, China,*Correspondence: Feng Zuo,
| | - Xiqun Zheng
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, China,National Coarse Cereals Engineering Research Center, Daqing, China,Xiqun Zheng,
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Wu H, Di QR, Zhong L, Zhou JZ, Shan CJ, Liu XL, Ma AM. Enhancement on antioxidant, anti-hyperglycemic and antibacterial activities of blackberry anthocyanins by processes optimization involving extraction and purification. Front Nutr 2022; 9:1007691. [PMID: 36304233 PMCID: PMC9593095 DOI: 10.3389/fnut.2022.1007691] [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: 07/30/2022] [Accepted: 09/20/2022] [Indexed: 11/13/2022] Open
Abstract
This research aimed to recover anthocyanin-rich extracts from blackberry (Rubus spp. Hull cultivar) by optimizing the processing conditions, and to characterize anthocyanin individuals and determine influences of optimization on enhancement of antioxidant and anti-hyperglycemic activities of anthocyanins as natural supplements. The ethanol concentration of 69.87%, HCl dosage of 0.53%, solid-to-liquid ratio of 1:19.06 at 47.68°C for 17.04 h were optimal to obtain the highest extraction yield of anthocyanins at 0.72 mg/g. By using AB-8 macroporous resins, the anthocyanin concentration of 3.0 mg/mL, ethanol concentration of 90%, and elution rate of 2.0 mL/min were selected to boost the anthocyanin purity up to be 60.11%. Moreover, the purified anthocyanin extracts from blackberry contained nine main pigments which could be divided into three aglycone-based forms, and cyanidin-3-O-glucoside was the most abundant among them. Due to the successive processes of extraction and purification, the blackberry purified anthocyanin extracts (BA-PAE) showed much higher bioactive capacities than the blackberry crude anthocyanin extracts (BA-CAE) and blackberry fruit slurry extracts (BA-FSE), e.g., DPPH and ABTS radical scavenging activities (EC50 = 0.08 and 0.04, 0.32 and 0.24, and 1.31 and 0.41 mg/mL), oxygen radical absorbance capacity (1.60, 0.59, and 0.15 mmol TEAC/g), cytoprotective effects against oxidative stress in PC12 cells (1.69-, 1.58-, and 1.50-fold cell viability compared to oxidative group), α-amylase and α-glucosidase inhibitory activities (IC50 = 0.10 and 0.06, 0.56 and 0.32, and 3.98 and 2.16 mg/mL), and antibacterial activity (93.23, 40.85, and 80.42% reduced biofilm).
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Affiliation(s)
- Han Wu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China,Institute of Agro-Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, China
| | - Qing-Ru Di
- Institute of Agro-Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, China
| | - Liang Zhong
- Nanjing Youwei Organic Food Company, Nanjing, China
| | - Jian-Zhong Zhou
- Institute of Agro-Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, China
| | - Cheng-Jun Shan
- Institute of Agro-Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, China
| | - Xiao-Li Liu
- Institute of Agro-Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, China
| | - Ai-Min Ma
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China,*Correspondence: Ai-Min Ma
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13
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Thi TTV, Khoa TV, Son LL, Minh TT, Chau NDG, Kiet TT, Vinh NQ, Chien NC, Hieu LT. Phenolic content and antioxidant activity of Ophiocordyceps Sobolifera extract for renal injury prevention. Process Biochem 2022. [DOI: 10.1016/j.procbio.2022.07.010] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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14
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Zheng J, Zhang X, Herrera‐Balandrano DD, Wang J, Chai Z, Beta T, Huang W, Li Y. Extraction optimization of
Arctium lappa
L. polysaccharides by Box–Behnken response surface design and their antioxidant capacity. STARCH-STARKE 2022. [DOI: 10.1002/star.202100305] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Jiawei Zheng
- School of Food and Biological Engineering Jiangsu University Zhenjiang 212013 China
- Institute of Agro‐Product Processing Jiangsu Academy of Agricultural Sciences Nanjing 210014 China
| | - Xiaoxiao Zhang
- School of Food and Biological Engineering Jiangsu University Zhenjiang 212013 China
- Institute of Agro‐Product Processing Jiangsu Academy of Agricultural Sciences Nanjing 210014 China
| | - Daniela D. Herrera‐Balandrano
- Institute of Agro‐Product Processing Jiangsu Academy of Agricultural Sciences Nanjing 210014 China
- School of Life Sciences Nantong University Nantong 226007 China
| | - Jing Wang
- College of Chemical Engineering Nanjing Forestry University Nanjing 210037 China
| | - Zhi Chai
- Institute of Agro‐Product Processing Jiangsu Academy of Agricultural Sciences Nanjing 210014 China
| | - Trust Beta
- Department of Food and Human Nutritional Sciences University of Manitoba Winnipeg MB R3T 2N2 Canada
| | - Wuyang Huang
- School of Food and Biological Engineering Jiangsu University Zhenjiang 212013 China
- Institute of Agro‐Product Processing Jiangsu Academy of Agricultural Sciences Nanjing 210014 China
| | - Ying Li
- Institute of Agro‐Product Processing Jiangsu Academy of Agricultural Sciences Nanjing 210014 China
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15
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Soluble Free, Esterified and Insoluble-Bound Phenolic Antioxidants from Chickpeas Prevent Cytotoxicity in Human Hepatoma HuH-7 Cells Induced by Peroxyl Radicals. Antioxidants (Basel) 2022; 11:antiox11061139. [PMID: 35740036 PMCID: PMC9219979 DOI: 10.3390/antiox11061139] [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: 05/16/2022] [Revised: 06/06/2022] [Accepted: 06/07/2022] [Indexed: 11/16/2022] Open
Abstract
Chickpeas are rich sources of bioactive compounds such as phenolic acids, flavonoids, and isoflavonoids. However, the contribution of insoluble-bound phenolics to their antioxidant properties remains unclear. Four varieties of chickpeas were evaluated for the presence of soluble (free and esterified) and insoluble-bound phenolics as well as their antiradical activity, reducing power and inhibition of peroxyl-induced cytotoxicity in human HuH-7 cells. In general, the insoluble-bound fraction showed a higher total phenolic content. Phenolic acids, flavonoids, and isoflavonoids were identified and quantified by UPLC-MS/MS. Taxifolin was identified for the first time in chickpeas. However, m-hydroxybenzoic acid, taxifolin, and biochanin A were the main phenolics found. Biochanin A was mostly found in the free fraction, while m-hydroxybenzoic acid was present mainly in the insoluble-bound form. The insoluble-bound fraction made a significant contribution to the reducing power and antiradical activity towards peroxyl radical. Furthermore, all extracts decreased the oxidative damage of human HuH-7 cells induced by peroxyl radicals, thus indicating their hepatoprotective potential. This study demonstrates that the antioxidant properties and bioactive potential of insoluble-bound phenolics of chickpeas should not be neglected.
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16
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Kataria A, Sharma S, Khatkar SK. Antioxidative, structural and thermal characterisation of simulated fermented matrix of quinoa, chia and teff with caseinate. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15866] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Ankita Kataria
- Department of Food Science and Technology Punjab Agricultural University (PAU) Ludhiana 141004 Punjab India
| | - Savita Sharma
- Department of Food Science and Technology Punjab Agricultural University (PAU) Ludhiana 141004 Punjab India
| | - Sunil Kumar Khatkar
- Byproducts Utilization Lab, Department of Dairy Technology College of Dairy Science and Technology, Guru Angad Dev Veterinary & Animal Sciences University (GADVASU) Ludhiana 141004 Punjab India
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17
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Sánchez-García J, Asensio-Grau A, García-Hernández J, Heredia A, Andrés A. Nutritional and antioxidant changes in lentils and quinoa through fungal solid-state fermentation with Pleurotus ostreatus. BIORESOUR BIOPROCESS 2022; 9:51. [PMID: 38647784 PMCID: PMC10991673 DOI: 10.1186/s40643-022-00542-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2022] [Accepted: 04/27/2022] [Indexed: 11/10/2022] Open
Abstract
Solid-state fermentation (SSF) may be a suitable bioprocess to produce protein-vegetal ingredients with increased nutritional and functional value. This study assessed changes in phenol content, antinutrient content, biomass production and protein production resulting from the metabolic activity of Pleurotus ostreatus, an edible fungus, in lentils and quinoa over 14 days of SSF. The impact of particle size on these parameters was also assessed because the process was conducted in both seeds and flours. Fungus biomass increased during fermentation, reaching 30.0 ± 1.4 mg/g dry basis and 32 ± 3 mg/g dry basis in lentil grain and flour and 52.01 ± 1.08 mg/g dry basis and 45 ± 2 mg/g dry basis in quinoa seeds and flour after 14 days of SSF. Total protein content also increased by 20% to 25% during fermentation, in all cases except lentil flour. However, the soluble protein fraction remained constant. Regarding phytic acid, SSF had a positive impact, with a progressive decrease being higher in flours than in seeds. Regarding antioxidant properties, autoclaving of the substrates promoted the release of polyphenols, together with antioxidant activity (ABTS, DPPH and FRAP), in all substrates. However, these parameters drastically decreased as fermentation progressed. These results provide scientific knowledge for producing lentil- or quinoa-based ingredients with low antinutrient content enriched with protein fungal biomass.
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Affiliation(s)
- J Sánchez-García
- Instituto Universitario de Ingeniería de Alimentos Para el Desarrollo (IIAD), Universitat Politècnica de València, Camino de Vera s/n, 46022, Valencia, Spain
| | - A Asensio-Grau
- Instituto Universitario de Ingeniería de Alimentos Para el Desarrollo (IIAD), Universitat Politècnica de València, Camino de Vera s/n, 46022, Valencia, Spain
| | - J García-Hernández
- Centro Avanzado de Microbiología de Alimentos (CAMA), Universitat Politècnica de València, Camino de Vera s/n, 46022, Valencia, Spain.
| | - A Heredia
- Instituto Universitario de Ingeniería de Alimentos Para el Desarrollo (IIAD), Universitat Politècnica de València, Camino de Vera s/n, 46022, Valencia, Spain
| | - A Andrés
- Instituto Universitario de Ingeniería de Alimentos Para el Desarrollo (IIAD), Universitat Politècnica de València, Camino de Vera s/n, 46022, Valencia, Spain
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18
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Yang L, Xie GL, Ma JL, Huang XQ, Gu Y, Huang L, Chen HY, Ouyang XL. Phytochemical constituents of Camellia osmantha fruit cores with antithrombotic activity. Food Sci Nutr 2022; 10:1510-1519. [PMID: 35592273 PMCID: PMC9094467 DOI: 10.1002/fsn3.2769] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2021] [Revised: 01/11/2022] [Accepted: 01/13/2022] [Indexed: 11/09/2022] Open
Abstract
Camellia osmantha is a new species of the genus Camellia and is an economically important ornamental plant. Its activity and ingredients are less studied than other Camellia plants. This study investigated the antithrombotic effect and chemical components of C. osmantha fruit cores using platelet aggregation assays and coagulation function tests. The cores of C. osmantha fruits were extracted with ethanol to obtain a crude extract. The extract was dissolved in water and further eluted with different concentrations of methanol on an MCI resin column to obtain three fractions. These samples were used for antithrombotic activity tests and phytochemical analysis. The results showed that the extract and its fractions of C. osmantha have strong antithrombotic activity, significantly reducing the platelet aggregation rate and prolonging the thrombin time (TT). The total saponins, flavonoids, and polyphenols in the active fractions may be responsible for the antithrombotic activity. The chemical constituents were analyzed by ultra-performance liquid chromatography-quadrupole time-of-flight mass spectrometry (UPLC-QTOF/MS). Twenty-three compounds were identified rapidly and accurately. Among them, ellagic acid, naringenin, and quercetin 3-O-glucuronide may be important antithrombotic constituents. Furthermore, interactions between these compounds and the P2Y1 receptor were investigated via molecular modeling, because the P2Y1 receptor is a key drug target of antiplatelet aggregative activity. The molecular docking results suggested that these compounds could combine tightly with the P2Y1R protein. Our results showed that C. osmantha fruit cores are rich in polyphenols, flavonoids, and saponins, which can be developed into a promising antithrombotic functional beverage for the prevention and treatment of cardiovascular and cerebrovascular diseases.
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Affiliation(s)
- Li Yang
- Guangxi Key Laboratory of Special Non-wood Forest Cultivation and Utilization Guangxi Zhuang Autonomous Region Forestry Research Institute Nanning China
| | - Gui-Liang Xie
- Department of Pharmacy Gannan Healthcare Vocational College Ganzhou China
| | - Jin-Lin Ma
- Guangxi Key Laboratory of Special Non-wood Forest Cultivation and Utilization Guangxi Zhuang Autonomous Region Forestry Research Institute Nanning China
| | - Xiao-Qiong Huang
- Department of Pharmacy Gannan Healthcare Vocational College Ganzhou China
| | - Yao Gu
- Guangxi Key Laboratory of Special Non-wood Forest Cultivation and Utilization Guangxi Zhuang Autonomous Region Forestry Research Institute Nanning China
| | - Lei Huang
- College of Public Health and Management Youjiang Medical University for Nationalities Baise China
| | - Hai-Yan Chen
- Guangxi Key Laboratory of Special Non-wood Forest Cultivation and Utilization Guangxi Zhuang Autonomous Region Forestry Research Institute Nanning China
| | - Xi-Lin Ouyang
- Department of Pharmacy Gannan Healthcare Vocational College Ganzhou China
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19
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Akpabli-Tsigbe NDK, Ma Y, Ekumah JN, Osabutey J, Hu J, Xu M, Johnson NAN, Mintah BK. Ultrasonic-assisted extraction of bioactive chlorogenic acid from heilong48 soybean variety: Parametric optimization and evaluation of physicochemical and bioactive properties. Food Sci Nutr 2022; 10:985-1002. [PMID: 35432983 PMCID: PMC9007310 DOI: 10.1002/fsn3.2670] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2021] [Revised: 11/06/2021] [Accepted: 11/08/2021] [Indexed: 11/24/2022] Open
Abstract
Chlorogenic acid (CA), especially that found in soybeans, is a rich bioactive compound but has received very little attention in research settings in past decades. Ultrasonic‐assisted extraction (UAE) could be an efficient method to increase CA release from soybeans. Hence, this study aimed to optimize UAE parameters for CA extraction from heilong48 soybean (HS) variety and evaluate the physicochemical and bioactive properties of the soybean. Optimization of ultrasound parameters with a Box–Behnken design found a frequency of 20.0 kHz, a power density of 30.0 W/L), a temperature of 37.9°C, and a time of 28.0 min to be the best conditions, which gave a CA yield of 5.007 ± 0.033 mg/g and 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH) radical scavenging activity of 93.197 ± 0.213 μmol of AA eq/g dry sample; these were higher than those of a non–ultrasound‐treated (raw) HS sample (CA yield of 1.627 ± 0.528 mg/g and DPPH radical scavenging activity of 10.760 ± 0.207 μmol of AA eq/g dry sample). A satisfactory model was obtained. Scanning electron microscopy results confirmed the structural changes of the HS variety caused by the optimized UAE parameters. High total polyphenol contents (TPCs; 4.726 ± 0.002 mg GAE/g) and total phenolic acids (1.883 ± 0.005 mg GAE/g) and low total flavonoid contents (0.040 ± 0.008 mg RE/g) were obtained. A positive linear correlation between antioxidant activity and TPC was established. A protein–phenolic interaction in the HS variety was observed. The results established that polyphenols should be considered a significant component of the HS variety. Likewise, the HS variety could be used for CA extraction.
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Affiliation(s)
- Nelson Dzidzorgbe Kwaku Akpabli-Tsigbe
- School of Food and Biological Engineering Overseas College of Education Jiangsu University Zhenjiang China.,Department of Nutrition and Food Science College of Basic and Applied Sciences University of Ghana Legon Ghana
| | - Yongkun Ma
- School of Food and Biological Engineering Overseas College of Education Jiangsu University Zhenjiang China
| | - John-Nelson Ekumah
- School of Food and Biological Engineering Overseas College of Education Jiangsu University Zhenjiang China.,Department of Nutrition and Food Science College of Basic and Applied Sciences University of Ghana Legon Ghana
| | - Juliet Osabutey
- Department of Early Childhood Education University of Education Winneba Ghana.,Virtuous Experimental School Achimota-Accra Ghana
| | - Jie Hu
- School of Food and Biological Engineering Overseas College of Education Jiangsu University Zhenjiang China
| | - Manqing Xu
- School of Food and Biological Engineering Overseas College of Education Jiangsu University Zhenjiang China
| | - Nana Adwoa Nkuma Johnson
- School of Food and Biological Engineering Overseas College of Education Jiangsu University Zhenjiang China
| | - Benjamin Kumah Mintah
- Department of Nutrition and Food Science College of Basic and Applied Sciences University of Ghana Legon Ghana.,Council for Scientific and Industrial Research (CSIR) Food Research Institute Accra Ghana
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20
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Efficacy of Cordyceps militaris Extracts against Some Skin Pathogenic Bacteria and Antioxidant Activity. J Fungi (Basel) 2022; 8:jof8040327. [PMID: 35448557 PMCID: PMC9030010 DOI: 10.3390/jof8040327] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2022] [Revised: 03/18/2022] [Accepted: 03/19/2022] [Indexed: 11/16/2022] Open
Abstract
Cordyceps militaris has been used for treating various diseases, as well as maintaining good overall health. The antibacterial properties of the C. militaris fruiting body and substrate, cultured in Chiang Mai (sample A and B) and Chiang Rai (sample C), Thailand, were investigated in this study. The aqueous and ethanolic extracts of C. militaris exhibited antibacterial activities against Staphylococcus aureus, Pseudomonas aeruginosa, Cutibacterium acnes and methicillin-resistant S. aureus (MRSA) with the MIC/MBC ranging from 3.91 to 31.25 mg/mL. The ethanolic extracts of the fruiting body and substrate from sample B also inhibited all bacterial growth within 2-4 h of treatment. Furthermore, ethanolic extract from sample B showed the highest cordycepin content of 57.42 mg/g extract, whereas the highest adenosine content, 3.78 mg/g extract, was observed in the ethanolic extract from the fruiting body of sample A by HPLC. The ethanolic extracts from sample A also demonstrated the highest antioxidant activity and flavonoid content by 9.50 mg GAE/g extract and 10.59 mg QAE/g extract, respectively. However, the highest phenolic content of 49.04 mg GAE/g extract was found in the aqueous extract of sample A. In addition, the ethanolic extract of sample A at 2 and 4 mg/mL could significantly down-regulate the mecA gene expression in MRSA. Our findings reported the potential of C. militaris extract as a new substance for the treatment of skin pathogenic bacteria infections and an antioxidant agent.
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21
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Yin L, Zhang Y, Wang L, Wu H, Azi F, Tekliye M, Zhou J, Liu X, Dong M, Xia X. Neuroprotective potency of a soy whey fermented by Cordyceps militaris SN-18 against hydrogen peroxide-induced oxidative injury in PC12 cells. Eur J Nutr 2022; 61:779-792. [PMID: 34553258 DOI: 10.1007/s00394-021-02679-w] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2020] [Accepted: 09/11/2021] [Indexed: 11/26/2022]
Abstract
PURPOSE Soy whey is a byproduct generated from the processing of several soybean products. Its valorization has continued to attract significant research interest in recent times due to the nutritional and bioactive potency of its chemical composition. Herein, the neuroprotective potency of a soy whey fermented by Cordyceps militaris SN-18 against hydrogen peroxide (H2O2)-induced oxidative injury in PC12 cells was investigated. METHODS The phenolic compositions were analyzed by high-performance liquid chromatography. Antioxidant activities were assessed by ABTS•+ scavenging assay, DPPH radical scavenging assay, reducing power assay, and ferric reducing antioxidant power assay. The neuroprotective effects of fermented soy whey (FSW) were investigated based on the oxidative injury model in PC12 cells. RESULTS FSW possessed higher total phenolic content and antioxidant activities compared with unfermented soy whey (UFSW) and that most of the isoflavone glycosides were hydrolyzed into their corresponding aglycones during fermentation. The extract from FSW exhibited a greater protective effect on PC12 cells against oxidative injury by promoting cell proliferation, restoring cell morphology, inhibiting lactic dehydrogenase leakage, reducing reactive oxygen species levels, and enhancing antioxidant enzyme activities compared with that from UFSW. Additionally, cell apoptosis was significantly inhibited by FSW through down-regulation of caspase-3, caspase-9, and Bax and up-regulation of Bcl-2 and Bcl-xL. S-phase cell arrest was attenuated by FSW through increasing cyclin A, CDK1 and CDK2, and decreasing p21 protein. CONCLUSION Fermentation with C. militaris SN-18 could significantly improve the bioactivity of soy whey by enhancing the ability of nerve cells to resist oxidative damage.
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Affiliation(s)
- Liqing Yin
- Institute of Agricultural Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, People's Republic of China
- College of Food Science and Technology, Nanjing Agricultural University, 1 Weigang Road, Nanjing, 210095, Jiangsu, People's Republic of China
| | - Yongzhu Zhang
- College of Food Science and Technology, Nanjing Agricultural University, 1 Weigang Road, Nanjing, 210095, Jiangsu, People's Republic of China
| | - Lixia Wang
- College of Food Science and Technology, Nanjing Agricultural University, 1 Weigang Road, Nanjing, 210095, Jiangsu, People's Republic of China
| | - Han Wu
- Institute of Agricultural Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, People's Republic of China
| | - Fidelis Azi
- College of Food Science and Technology, Nanjing Agricultural University, 1 Weigang Road, Nanjing, 210095, Jiangsu, People's Republic of China
| | - Mekonen Tekliye
- College of Food Science and Technology, Nanjing Agricultural University, 1 Weigang Road, Nanjing, 210095, Jiangsu, People's Republic of China
| | - Jianzhong Zhou
- Institute of Agricultural Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, People's Republic of China
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, 212013, Jiangsu, People's Republic of China
| | - Xiaoli Liu
- Institute of Agricultural Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, People's Republic of China
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, 212013, Jiangsu, People's Republic of China
| | - Mingsheng Dong
- College of Food Science and Technology, Nanjing Agricultural University, 1 Weigang Road, Nanjing, 210095, Jiangsu, People's Republic of China
| | - Xiudong Xia
- Institute of Agricultural Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, People's Republic of China.
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, 212013, Jiangsu, People's Republic of China.
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22
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Elshafei AM, Othman AM, Elsayed MA, Ibrahim GE, Hassan MM, Mehanna NS. A statistical strategy for optimizing the production of α-galactosidase by a newly isolated Aspergillus niger NRC114 and assessing its efficacy in improving soymilk properties. J Genet Eng Biotechnol 2022; 20:36. [PMID: 35212841 PMCID: PMC8881569 DOI: 10.1186/s43141-022-00315-6] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2021] [Accepted: 02/04/2022] [Indexed: 11/18/2022]
Abstract
Background α-Galactosidase is widely distributed in plants, microorganisms, and animals, and it is produced by different fungal sources. Many studies have confirmed the valuable applications of α-galactosidase enzymes for various biotechnological purposes, like the processing of soymilk. Results Aspergillus niger NRC114 was exploited to produce the extracellular α-galactosidase. One factor per time (OFT) and central composite design (CCD) approaches were applied to determine the optimum parameters and enhance the enzyme production. The CCD model choices of pH 4.73, 1.25% mannose, 0.959% meat extract, and 6-day incubation period have succeeded in obtaining 25.22 U/mL of enzyme compared to the 6.4 U/mL produced using OFT studies. Treatment of soymilk by α-galactosidase caused an increase in total phenols and flavonoids by 27.3% and 19.9%, respectively. Antioxidant measurements revealed a significant increase in the enzyme-treated soymilk. Through HPLC analysis, the appearance of sucrose, fructose, and glucose in the enzyme-treated soymilk was detected due to the degradation of stachyose and raffinose. The main volatile compounds in raw soymilk were acids (45.04%) and aldehydes (34.25%), which showed a remarkable decrease of 7.82% and 20.03% after treatment by α-galactosidase. Conclusions To increase α-galactosidase production, the OFT and CCD approaches were used, and CCD was found to be four times more effective than OFT. The produced enzyme proved potent enough to improve the properties of soymilk, avoiding flatulence and undesirable tastes and odors. Graphical Abstract ![]()
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Affiliation(s)
- Ali M Elshafei
- Microbial Chemistry Department, Biotechnology Research Institute, National Research Centre, 33 El Bohouth St., Dokki, Giza, 12622, Egypt
| | - Abdelmageed M Othman
- Microbial Chemistry Department, Biotechnology Research Institute, National Research Centre, 33 El Bohouth St., Dokki, Giza, 12622, Egypt.
| | - Maysa A Elsayed
- Microbial Chemistry Department, Biotechnology Research Institute, National Research Centre, 33 El Bohouth St., Dokki, Giza, 12622, Egypt
| | - Gamil E Ibrahim
- Chemistry of Flavor and Aroma Department,
- Food Industries and Nutrition Research Institute, National Research Centre, 33 El Bohouth St., Dokki, Giza, 12622, Egypt
| | - Mohamed M Hassan
- Microbial Chemistry Department, Biotechnology Research Institute, National Research Centre, 33 El Bohouth St., Dokki, Giza, 12622, Egypt
| | - Nayra S Mehanna
- Dairy Sciences Department, Food Industries and Nutrition Research Institute, National Research Centre, 33 El Bohouth St., Dokki, Giza, 12622, Egypt
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23
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Akpabli‐Tsigbe NDK, Ma Y, Ekumah J, Osabutey J, Hu J, Xu M, Johnson NAN. Single-frequency ultrasonic extraction of bioactive chlorogenic acid from heilong48 soybean variety: Parametric optimization and comprehensive evaluation of physicochemical and bioactive properties. Food Sci Nutr 2022; 10:374-387. [PMID: 35154675 PMCID: PMC8825731 DOI: 10.1002/fsn3.2593] [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: 09/12/2021] [Indexed: 11/16/2022] Open
Abstract
Chlorogenic acid (CA), especially that found in soybean, is a rich bioactive compound but has received very little attention in research settings in past decades. Ultrasonic-assisted extraction (UAE) could be an efficient method to increase CA release from soybean. Hence, this study aimed to optimize UAE parameters for CA extraction from heilong48 soybean (HS) variety with comprehensive physicochemical and bioactive properties evaluation. Optimization of ultrasound parameters with Box-Behnken design (BBD) found frequency (20.0 kHz), power density (30.0 W/L), temperature (37.9℃), and time (28.0 min) as the significant optimized parameters, which gave CA yield of 5.007 ± 0.033 mg/g and DPPH of 93.197 ± 0.213 μmol AA eq/g dry sample and were higher than that of nonultrasound-treated (raw) HS sample (CA yield, 1.627 ± 0.528 mg/g, and DPPH, 10.760 ± 0.207 μmol AA eq/g dry sample). A satisfactory model was obtained. SEM results confirmed the structural alterations of HS variety caused by the optimized UAE parameters. High TPC (4.726 ± 0.002 mg GAE/g), TPA (1.883 ± 0.005 mg GAE/g), and low TFC (0.040 ± 0.008 mg RE/g) were obtained. A positive linear correlation between antioxidant activity and TPC was established. Protein-phenolic interaction in HS variety was observed. The results proposed that polyphenols should be considered as a significant component of HS variety. Likewise, HS variety could be utilized for CA extraction.
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Affiliation(s)
- Nelson Dzidzorgbe Kwaku Akpabli‐Tsigbe
- School of Food and Biological Engineering, Oversea College of EducationJiangsu UniversityZhenjiangChina
- Department of Nutrition and Food Science, College of Basic and Applied SciencesUniversity of GhanaLegonGhana
| | - Yongkun Ma
- School of Food and Biological Engineering, Oversea College of EducationJiangsu UniversityZhenjiangChina
| | - John‐Nelson Ekumah
- School of Food and Biological Engineering, Oversea College of EducationJiangsu UniversityZhenjiangChina
- Department of Nutrition and Food Science, College of Basic and Applied SciencesUniversity of GhanaLegonGhana
| | - Juliet Osabutey
- Department of Early Childhood EducationUniversity of EducationWinnebaGhana
- Virtuous Experimental SchoolAchimota‐AccraGhana
| | - Jie Hu
- School of Food and Biological Engineering, Oversea College of EducationJiangsu UniversityZhenjiangChina
| | - Manqing Xu
- School of Food and Biological Engineering, Oversea College of EducationJiangsu UniversityZhenjiangChina
| | - Nana Adwoa Nkuma Johnson
- School of Food and Biological Engineering, Oversea College of EducationJiangsu UniversityZhenjiangChina
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24
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Rajagukguk YV, Arnold M, Sidor A, Kulczyński B, Brzozowska A, Schmidt M, Gramza-Michałowska A. Antioxidant Activity, Probiotic Survivability, and Sensory Properties of a Phenolic-Rich Pulse Snack Bar Enriched with Lactiplantibacillus plantarum. Foods 2022; 11:foods11030309. [PMID: 35159464 PMCID: PMC8833896 DOI: 10.3390/foods11030309] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2021] [Revised: 01/18/2022] [Accepted: 01/20/2022] [Indexed: 01/06/2023] Open
Abstract
Pulse-based snack bars incorporated with probiotics were developed to provide an overview for the preparation of simple functional food concerning the antioxidant load and iron status improvement. The study focused on the application of microencapsulated probiotics in dry matrices, such as chickpeas and green lentils, in snack bars. The study aims to analyse the products’ antioxidative activities, chemical and sensory properties, as well as the probiotic survivability in the dry matrices. The basic chemical composition showed that 100 g of product can fulfil up to 4.4% and 3.3% of the daily iron value from chickpeas and green lentils, respectively (assuming the iron bioavailability is 23%). Sensory evaluation and hedonic analysis of the fresh pulse snack bar showed that panelists preferred the chickpea snack bar over the green lentil snack bar. For storage analysis, snack bars were stored at 20 °C and were vacuum packaged in sealed low density polyethylene (LDPE) pouches with no light exposure for two months. Hedonic analysis during storage showed significant differences in the aroma of the snack bars (p < 0.05). Generally, the antioxidant activities decreased during the two months of storage. A strong correlation was observed between total phenolic content (TPC) and antioxidant activity assays: ORAC (Oxygen Radical Absorbance Capacity), DPPH (2,2-diphenyl-1-picrylhydrazyl), ABTS (2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt), PCL (Photochemiluminescence,). Moreover, after two months of storage, a 1-log decrease of probiotic viable cells was observed in both snack bars. To meet the dietary requirement of probiotics, it is suggested that people consume five portions and 9.4 portions of the chickpea and green lentil snack bars, respectively. The resulting products have promising properties with respect to probiotics and antioxidant potential in an unconventional way.
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Affiliation(s)
- Yolanda Victoria Rajagukguk
- Department of Gastronomy Sciences and Functional Foods, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31, 60624 Poznań, Poland; (Y.V.R.); (M.A.); (A.S.); (B.K.); (A.B.)
| | - Marcellus Arnold
- Department of Gastronomy Sciences and Functional Foods, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31, 60624 Poznań, Poland; (Y.V.R.); (M.A.); (A.S.); (B.K.); (A.B.)
| | - Andrzej Sidor
- Department of Gastronomy Sciences and Functional Foods, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31, 60624 Poznań, Poland; (Y.V.R.); (M.A.); (A.S.); (B.K.); (A.B.)
| | - Bartosz Kulczyński
- Department of Gastronomy Sciences and Functional Foods, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31, 60624 Poznań, Poland; (Y.V.R.); (M.A.); (A.S.); (B.K.); (A.B.)
| | - Anna Brzozowska
- Department of Gastronomy Sciences and Functional Foods, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31, 60624 Poznań, Poland; (Y.V.R.); (M.A.); (A.S.); (B.K.); (A.B.)
| | - Marcin Schmidt
- Department of Biotechnology and Food Microbiology, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31, 60624 Poznań, Poland;
| | - Anna Gramza-Michałowska
- Department of Gastronomy Sciences and Functional Foods, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31, 60624 Poznań, Poland; (Y.V.R.); (M.A.); (A.S.); (B.K.); (A.B.)
- Correspondence: ; Tel.: +48-61-848-7327
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Total Phenolic, Anthocyanins HPLC-DAD-MS Determination and Antioxidant Capacity in Black Grape Skins and Blackberries: A Comparative Study. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12020936] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Abstract
Anthocyanins are flavonoids with an antioxidant effect. They are the pigments that give rich colours to berries, red onions, pomegranates, and grapes. In addition to acting as antioxidants and fighting free radicals, anthocyanins may offer anti-inflammatory, anti-viral, and anti-cancer benefits. Among various types of fruits, blackberries and grapes are distinguished by their rich content in polyphenols, including anthocyanins. The purpose of this study was the identification and quantification of the anthocyanins in black grape skins and blackberries, but also the determination of the total phenolic content and total antioxidant capacity. The grape skins and blackberry extracts were prepared by an ultrasound-assisted acidified ethanol and methanol extraction method, with the 80% methanol solution being the most effective. Alcoholic extracts of blackberries and grape skins were analysed by the HPLC-DAD-MS method. There were five glycosylated anthocyanin compounds in blackberries, eight glycosylated anthocyanins compounds, and seven fragments of anthocyanin derivatives in grape skins identified. It was concluded that the anthocyanin profile of blackberries and grapes revealed mainly anthocyanin monoglycosides and acetylglycosides. Cyanidin-3-glucoside was the main component (86.49%) in blackberries, while, in the grape skins, the main component was delphinidin-3-O-glucoside (about 40.64%). Principal component analysis (PCA) was carried out on the basis of the 13 identified compounds in order to separate the extracts and describe the anthocyanins characteristics of different groups, the findings being in agreement with the experimental results. Compared to methanol extracts, ethanol extracts showed higher antioxidant activity, being related to the total phenolic content for the blackberries. Overall, the obtained results indicated that the blackberries and grapes skins possessed a high antioxidant content, similar to other berries, highlighting their potential use as fresh functional foods or fruit-derived products.
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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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Zhao YS, Eweys AS, Zhang JY, Zhu Y, Bai J, Darwesh OM, Zhang HB, Xiao X. Fermentation Affects the Antioxidant Activity of Plant-Based Food Material through the Release and Production of Bioactive Components. Antioxidants (Basel) 2021; 10:2004. [PMID: 34943107 PMCID: PMC8698425 DOI: 10.3390/antiox10122004] [Citation(s) in RCA: 38] [Impact Index Per Article: 12.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2021] [Revised: 12/11/2021] [Accepted: 12/13/2021] [Indexed: 12/26/2022] Open
Abstract
This review reports on the effects of fermentation on the chemical constituents and antioxidant activity of plant-based food materials. Fermentation involves a series of reactions that modify the chemical components of the substrate. It could be considered a tool to increase the bioactive compounds and functional properties of food plant materials. Oxidative damage is key to the progression of many human diseases, and the production of antioxidant compounds by fermentation will be helpful to reduce the risk of these diseases. Fermentation also can improve antioxidant activity given its association with increased phytochemicals, antioxidant polysaccharides, and antioxidant peptides produced by microbial hydrolysis or biotransformation. Additionally, fermentation can encourage the breakdown of plant cell walls, which helps to liberate or produce various antioxidant compounds. Overall, results indicated that fermentation in many cases contributed to enhancing antioxidants' content and antioxidant capacity, supporting the fermentation use in the production of value-added functional food. This review provides an overview of the factors that impact the effects of fermentation on bioactive compound composition and antioxidant activity. The impacts of fermentation are summarized as a reference to its effects on food plant material.
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Affiliation(s)
- Yan-Sheng Zhao
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; (Y.-S.Z.); (A.S.E.); (J.-Y.Z.); (Y.Z.); (J.B.)
| | - Aya Samy Eweys
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; (Y.-S.Z.); (A.S.E.); (J.-Y.Z.); (Y.Z.); (J.B.)
- Food Science Department, Faculty of Agriculture, Cairo University, Giza 12613, Egypt
| | - Jia-Yan Zhang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; (Y.-S.Z.); (A.S.E.); (J.-Y.Z.); (Y.Z.); (J.B.)
| | - Ying Zhu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; (Y.-S.Z.); (A.S.E.); (J.-Y.Z.); (Y.Z.); (J.B.)
| | - Juan Bai
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; (Y.-S.Z.); (A.S.E.); (J.-Y.Z.); (Y.Z.); (J.B.)
| | - Osama M. Darwesh
- Agricultural Microbiology Department, National Research Centre, Cairo 12622, Egypt;
| | - Hai-Bo Zhang
- Hubei Provincial Key Laboratory of Yeast Function, Angel Yeast Co., Ltd., Yichang 443004, China;
| | - Xiang Xiao
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; (Y.-S.Z.); (A.S.E.); (J.-Y.Z.); (Y.Z.); (J.B.)
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Pintathong P, Chomnunti P, Sangthong S, Jirarat A, Chaiwut P. The Feasibility of Utilizing Cultured Cordyceps militaris Residues in Cosmetics: Biological Activity Assessment of Their Crude Extracts. J Fungi (Basel) 2021; 7:jof7110973. [PMID: 34829260 PMCID: PMC8621739 DOI: 10.3390/jof7110973] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2021] [Revised: 11/10/2021] [Accepted: 11/10/2021] [Indexed: 12/18/2022] Open
Abstract
Solid-based residues (SBRs) left from harvesting the fruiting bodies of cultured Cordyceps mushrooms are a challenge to sustainability. Therefore, in this study, the SBRs from the cultivation of Cordyceps militaris (C. militaris) via solid-state fermentation (SSF) were employed to prepare crude extracts, with the aim of considering their possible use in cosmetics. The SBRs obtained from cultivation with solid media containing defatted rice bran mixed with barley, white rice, Riceberry rice, and wheat were named SBR-B, SBR-R, SBR-Rb, and SRB-W, respectively. They were extracted with solvents of differing polarity and then evaluated for their total phenolic content (TPC), total flavonoid content (TFC), and total carbohydrate content (TCC). In addition, antioxidant and tyrosinase inhibitory activities, photoprotection, and cytotoxicity were also assessed. The results revealed that the total bioactive contents and biological capacities of crude SBR extracts were significantly influenced by the types of SBR and extraction solvent (p < 0.05). The SBR-B extracted with hot water exhibited the highest antioxidant activity (66.62 ± 2.10, 212.00 ± 3.43, and 101.62 ± 4.42 mg TEAC/g extract) when assayed by DPPH, ABTS, and FRAP methods, respectively, whereas tyrosinase inhibitory activity (51.13 ± 1.11 mg KAE/g extract) with 90.43 ± 1.96% inhibition at 1 mg/mL was excellently achieved by SBR-Rb extracted by 50% (v/v) ethanol. Correlations between bioactive contents in the crude extracts and their biological activities were mostly proven at a strong level (p < 0.01). The capability of the crude extracts to absorb UV over the range of 290–330 nm disclosed their potential roles as natural UV absorbers and boosters. Cytotoxicity analysis using fibroblast cell lines tested with hot water and 50% (v/v) ethanolic SBR extracts demonstrated safe use within a concentration range of 0.001–10 mg/mL. Interestingly, their fibroblast proliferative capacity, indicating anti-aging properties, was highly promoted. The chemical composition analyzed via LC–MS/MS techniques showed that seven phenolic acids and four flavonoids were identified in the crude SBR extracts. Furthermore, the other compounds present included nucleosides, nucleobases, amino acids, sugars, phospholipids, alkaloids, organic acids, vitamins, and peptides. Therefore, it is emphasized that SBRs from C. militaris can be a prospective source for preparing crude extracts employed in cosmetics. Lastly, they could be further utilized as multifunctional ingredients in cosmetics and cosmeceuticals.
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Affiliation(s)
- Punyawatt Pintathong
- Green Cosmetic Technology Research Group, Mae Fah Luang University, Chiang Rai 57100, Thailand; (S.S.); (A.J.); (P.C.)
- School of Cosmetic Science, Mae Fah Luang University, Chiang Rai 57100, Thailand
- Correspondence: ; Tel.: +66-5-3916-839
| | - Putarak Chomnunti
- School of Science, Mae Fah Luang University, Chiang Rai 57100, Thailand;
- Center of Excellence in Fungal Research, Mae Fah Luang University, Chiang Rai 57100, Thailand
| | - Sarita Sangthong
- Green Cosmetic Technology Research Group, Mae Fah Luang University, Chiang Rai 57100, Thailand; (S.S.); (A.J.); (P.C.)
- School of Cosmetic Science, Mae Fah Luang University, Chiang Rai 57100, Thailand
| | - Areeya Jirarat
- Green Cosmetic Technology Research Group, Mae Fah Luang University, Chiang Rai 57100, Thailand; (S.S.); (A.J.); (P.C.)
| | - Phanuphong Chaiwut
- Green Cosmetic Technology Research Group, Mae Fah Luang University, Chiang Rai 57100, Thailand; (S.S.); (A.J.); (P.C.)
- School of Cosmetic Science, Mae Fah Luang University, Chiang Rai 57100, Thailand
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Vu DC, Vu QT, Huynh L, Lin CH, Alvarez S, Vo XT, Nguyen THD. Evaluation of fatty acids, phenolics and bioactivities of spent coffee grounds prepared from Vietnamese coffee. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2021. [DOI: 10.1080/10942912.2021.1977657] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Danh C. Vu
- Faculty of Technology, Van Lang University, Ho Chi Minh City, Vietnam
| | - Quyen T. Vu
- Faculty of Technology, Van Lang University, Ho Chi Minh City, Vietnam
| | - Long Huynh
- Faculty of Technology, Van Lang University, Ho Chi Minh City, Vietnam
| | - Chung-Ho Lin
- Center for Agroforestry, School of Natural Resources, University of Missouri, Columbia, Missouri, United States
| | - Sophie Alvarez
- Proteomics and Metabolomics Facility, Center for Biotechnology, University of Nebraska, Lincoln, Nebraska, United States
| | - Xuyen T. Vo
- Faculty of Technology, Van Lang University, Ho Chi Minh City, Vietnam
| | - Trang H. D. Nguyen
- Institute of Biotechnology and Food Technology, Industrial University of Ho Chi Minh City, Vietnam
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Design of a New Fermented Beverage from Medicinal Plants and Organic Sugarcane Molasses via Lactic Fermentation. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app11136089] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
Abstract
Functional beverages obtained using medicinal plants and fermented with lactic acid bacteria are gaining much interest from the scientific community, driven by the growing demand for food and beverages with beneficial properties. In this work, three different batches of medicinal plants and organic sugarcane molasses, named FB-lc, FB-sp and FB-lcsp, were prepared and fermented by using Lactobacillus acidophilus ATCC 43121, Bifidobacterium breve B632 and a mix of both strains’ culture, respectively. The three fermented beverages revealed a high level of polyphenols (expressed as gallic acid equivalent), ranging from 182.50 to 315.62 µg/mL. The highest content of flavonoids (152.13 µg quercetin equivalent/mL) and tannins (93.602 µg catechin equivalent/mL) was detected in FB-lcsp trial. The IR spectroscopy analysis showed a decrease in sugar (pyranose forms, D-glucopyranose and rhamnosides). In addition, the aromatic compounds of the fermented beverages, detected by GC-MS headspace analysis, showed twenty-four interesting volatile compounds, which could give positive aroma attributes to the flavor of the beverages. The highest antioxidant activity was observed in the beverage obtained by the mix culture strains. Accordingly, the production of these beverages can be further investigated for considering their well-being effects on human health.
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Preparation of Vitamin K2 Mk-7 in a Process of Fermentation of Different Seeds and Cereals by Bacteria Bacillus Subtilis. ACTA UNIVERSITATIS CIBINIENSIS. SERIES E: FOOD TECHNOLOGY 2021. [DOI: 10.2478/aucft-2021-0009] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023] Open
Abstract
Abstract
In this study, 10 different plant materials (seeds/beans) were fermented by Bacillus subtilis var. natto. The influence of the process on vitamin K2 MK-7 content during different fermentation periods was assessed. Fermented plant samples were analyzed by the procedure using HPLC UV/DAD. The fermented sunflower seeds, mung beans and peas appeared to be the most promising plants, reaching values of K2 of 1080.18±55.11 µg/100g, 806.45±60.95 µg/100g and 636.92±59.86 µg/100g, respectively. The experiments showed that extending of the fermentation time to 5–6 days was favorable for the menaquinone-7 yield. The results show that almost all fermented seeds/beans, apart from soybean, can be good source of vitamin K2 MK-7 and represent a new perspective, especially in terms of lower the phytoestrogen content.
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Yin L, Zhang Y, Azi F, Tekliye M, Zhou J, Liu X, Dong M, Xia X. Neuroprotective Potency of Tofu Bio-Processed Using Actinomucor elegans against Hypoxic Injury Induced by Cobalt Chloride in PC12 Cells. Molecules 2021; 26:molecules26102983. [PMID: 34069784 PMCID: PMC8157283 DOI: 10.3390/molecules26102983] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2021] [Revised: 05/12/2021] [Accepted: 05/13/2021] [Indexed: 01/14/2023] Open
Abstract
Fermented soybean products have attracted great attention due to their health benefits. In the present study, the hypoxia-injured PC12 cells induced by cobalt chloride (CoCl2) were used to evaluate the neuroprotective potency of tofu fermented by Actinomucor elegans (FT). Results indicated that FT exhibited higher phenolic content and antioxidant activity than tofu. Moreover, most soybean isoflavone glycosides were hydrolyzed into their corresponding aglycones during fermentation. FT demonstrated a significant protective effect on PC12 cells against hypoxic injury by maintaining cell viability, reducing lactic dehydrogenase leakage, and inhibiting oxidative stress. The cell apoptosis was significantly attenuated by the FT through down-regulation of caspase-3, caspases-8, caspase-9, and Bax, and up-regulation of Bcl-2 and Bcl-xL. S-phase cell arrest was significantly inhibited by the FT through increasing cyclin A and decreasing the p21 protein level. Furthermore, treatment with the FT activated autophagy, indicating that autophagy possibly acted as a survival mechanism against CoCl2-induced injury. Overall, FT offered a potential protective effect on nerve cells in vitro against hypoxic damage.
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Affiliation(s)
- Liqing Yin
- College of Food Science and Technology, Nanjing Agricultural University, 1 Weigang Road, Nanjing 210095, China; (L.Y.); (F.A.); (M.T.); (J.Z.); (X.L.)
- Institute of Agricultural Product Processing, Jiangsu Academy of Agricultural Sciences, No. 50 Zhongling Street, Nanjing 210014, China
| | - Yongzhu Zhang
- Institute of Food Safety and Nutrition, Jiangsu Academy of Agricultural Sciences, No. 50 Zhongling Street, Nanjing 210014, China;
| | - Fidelis Azi
- College of Food Science and Technology, Nanjing Agricultural University, 1 Weigang Road, Nanjing 210095, China; (L.Y.); (F.A.); (M.T.); (J.Z.); (X.L.)
| | - Mekonen Tekliye
- College of Food Science and Technology, Nanjing Agricultural University, 1 Weigang Road, Nanjing 210095, China; (L.Y.); (F.A.); (M.T.); (J.Z.); (X.L.)
| | - Jianzhong Zhou
- College of Food Science and Technology, Nanjing Agricultural University, 1 Weigang Road, Nanjing 210095, China; (L.Y.); (F.A.); (M.T.); (J.Z.); (X.L.)
- Institute of Agricultural Product Processing, Jiangsu Academy of Agricultural Sciences, No. 50 Zhongling Street, Nanjing 210014, China
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China
| | - Xiaoli Liu
- College of Food Science and Technology, Nanjing Agricultural University, 1 Weigang Road, Nanjing 210095, China; (L.Y.); (F.A.); (M.T.); (J.Z.); (X.L.)
- Institute of Agricultural Product Processing, Jiangsu Academy of Agricultural Sciences, No. 50 Zhongling Street, Nanjing 210014, China
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China
| | - Mingsheng Dong
- College of Food Science and Technology, Nanjing Agricultural University, 1 Weigang Road, Nanjing 210095, China; (L.Y.); (F.A.); (M.T.); (J.Z.); (X.L.)
- Correspondence: (M.D.); (X.X.); Tel.: +86-25-8439-6989 (M.D.); +86-25-8439-1577 (X.X.)
| | - Xiudong Xia
- Institute of Agricultural Product Processing, Jiangsu Academy of Agricultural Sciences, No. 50 Zhongling Street, Nanjing 210014, China
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China
- Correspondence: (M.D.); (X.X.); Tel.: +86-25-8439-6989 (M.D.); +86-25-8439-1577 (X.X.)
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Jameel S, Hameed A, Shah TM. Biochemical Profiling for Antioxidant and Therapeutic Potential of Pakistani Chickpea ( Cicer arietinum L.) Genetic Resource. FRONTIERS IN PLANT SCIENCE 2021; 12:663623. [PMID: 33927742 PMCID: PMC8076736 DOI: 10.3389/fpls.2021.663623] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/03/2021] [Accepted: 03/16/2021] [Indexed: 05/05/2023]
Abstract
In Pakistan, chickpeas (Cicer arietinum L.) are the largest grown legume crops, especially in desert areas. Along with an excellent source of nutrition, chickpea seeds have discernible medicinal and antioxidant characteristics. The diverse set of 90 chickpea genotypes (66 desi and 24 kabuli) were collected from different research zones in Pakistan, and seed flour was used for biochemical profiling. Genotypes were significantly different (Tukey HSD test, P < 0.05) for the traits under investigation. In non-enzymatic antioxidants, highest seed total phenolic contents (TPC) (34725 ± 275 μM/g s. wt.) was found in CM-98 (desi), ascorbic acid (AsA) (69.23 ± 2.25 μg/g s. wt.) in WH-3 (desi), and total flavonoid content (TFC) (394.98 ± 13.06 μg/mL sample) was detected in WH-11 (desi). In the class of enzymatic antioxidants, the highest seed ascorbate peroxidase (APX) (1680 ± 40 Units/g s. wt.) was detected in Tamman-2013 (kabuli), peroxidases (POD) (2564.10 ± 233.10 Units/g s. wt.) activity in CM1235/08 (desi), and superoxide dismutase (SOD) (279.76 ± 50 Units/g s. wt.) was detected in CH24/11 (desi). Highest seed catalase activity (CAT) (893 ± 50 Units/g s. wt.) and proline content (272.50 ± 20.82 μg/g s. wt.) was detected in an ICC-4951 (desi). In hydrolytic enzymes, the highest activity of esterase (37.05 μM/min/g s. wt) was found in, CH56/09(Kabuli), protease (11080 ± 10 Units/g s. wt.) in Karak-2 (desi), and α-amylase (213.02 ± 3.20 mg/g s. wt.) was observed in CH74/08 (kabuli). In other biochemical parameters, the highest seed total oxidant status (TOS) (356 ± 17.50 μM/g s. wt.) was detected in CM3457/91 (desi); malondialdehyde (MDA) content (295.74 ± 3.097 uM/g s. wt.) was observed in CM-2008 (kabuli), and total antioxidant capacity (TAC) (8.36 ± 0.082 μM/g s. wt.) was found in CM-72 (desi). In case of pigment analysis, Sheenghar-2000 (desi) depicted highest lycopene (12.579 ± 0.313 μg/g s. wt.) and total carotenoids (58.430.23 ± 0.569 μg/g s. wt.) contents. For seed therapeutic potential, the highest seed α-amylase inhibition (82.33 ± 8.06%) was observed in CM-88 (desi), while WH-1, WH-6, and ICCV-96030 (desi) depicted the highest value for seed anti-inflammatory potential (78.88 ± 0.55%). Genotypes with the highest antioxidant and therapeutic potential can be utilized as a natural antioxidant source and in breeding programs aimed at improving these traits in new breeding lines.
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Affiliation(s)
| | - Amjad Hameed
- Nuclear Institute for Agriculture and Biology College, Pakistan Institute of Engineering and Applied Sciences, Faisalabad, Pakistan
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Xiao Y, Wu X, Yao X, Chen Y, Ho CT, He C, Li Z, Wang Y. Metabolite profiling, antioxidant and α-glucosidase inhibitory activities of buckwheat processed by solid-state fermentation with Eurotium cristatum YL-1. Food Res Int 2021; 143:110262. [PMID: 33992363 DOI: 10.1016/j.foodres.2021.110262] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2020] [Revised: 02/18/2021] [Accepted: 02/21/2021] [Indexed: 11/27/2022]
Abstract
Buckwheat was processed by solid-state fermentation (SSF) with the probiotic fungal strain Eurotium cristatum YL-1. The effects of SSF on the phytochemical content, as well as the antioxidant and α-glucosidase inhibitory activities, on buckwheat were revealed. Metabolite differences between non-fermented buckwheat (BW) and E. cristatum fermented buckwheat (FBW) were investigated by LC-MS/MS-based untargeted metabolomics. Results showed that 103 and 68 metabolites remarkably differed between BW and FBW in positive and negative ionization modes, respectively. Most phenolic compounds and alkaloids were significantly up-regulated during SSF. Hydrolytic enzymes (i.e., β-glucosidase, α-amylase, protease, and cellulase) were produced by the filamentous fungus E. cristatum during SSF. In vitro spectrophotometric assays demonstrated that the total phenolics content, ferric reducing antioxidant power, reducing power, scavenging activities of DPPH radical and ABTS+, and α-glucosidase inhibitory activity of buckwheat were considerably enhanced after processing by SSF with E. cristatum. Additionally, solvents with different polarities significantly influenced the antioxidant and α-glucosidase inhibitory activities of buckwheat extracts. Our study indicated that processing by SSF with E. cristatum can greatly improve the phytochemical components of buckwheat and consequently contribute to its antioxidant and α-glucosidase inhibitory activities. SSF with E. cristatum is an innovative method for enhancing the health-promoting components and bioactivities of buckwheat.
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Affiliation(s)
- Yu Xiao
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China; Hunan Province Key Laboratory of Food Science and Biotechnology, Changsha 410128, China.
| | - Xing Wu
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China
| | - Xinshuo Yao
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China
| | - Yulian Chen
- College of Animal Science and Technology, Hunan Agricultural University, Changsha 410128, China
| | - Chi-Tang Ho
- Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick, NJ 08901, USA
| | - Cheng He
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China
| | - Zongjun Li
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China; Hunan Province Key Laboratory of Food Science and Biotechnology, Changsha 410128, China
| | - Yuanliang Wang
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China; Hunan Province Key Laboratory of Food Science and Biotechnology, Changsha 410128, China.
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Chen C, Han Y, Li S, Wang R, Tao C. Nutritional, antioxidant, and quality characteristics of novel cookies enriched with mushroom (Cordyceps militaris) flour. CYTA - JOURNAL OF FOOD 2021. [DOI: 10.1080/19476337.2020.1864021] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
- Cen Chen
- School of Tea & Food Science, Jiangsu Vocational College of Agriculture and Forestry, Jurong, P. R. China
| | - Yanli Han
- School of Tea & Food Science, Jiangsu Vocational College of Agriculture and Forestry, Jurong, P. R. China
| | - Shuyan Li
- School of Tea & Food Science, Jiangsu Vocational College of Agriculture and Forestry, Jurong, P. R. China
| | - Rongrong Wang
- School of Tea & Food Science, Jiangsu Vocational College of Agriculture and Forestry, Jurong, P. R. China
| | - Cheng Tao
- School of Tea & Food Science, Jiangsu Vocational College of Agriculture and Forestry, Jurong, P. R. China
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Tu C, Hu W, Tang S, Meng L, Huang Z, Xu X, Xia X, Azi F, Dong M. Isolation and identification of Starmerella davenportii strain Do18 and its application in black tea beverage fermentation. FOOD SCIENCE AND HUMAN WELLNESS 2020. [DOI: 10.1016/j.fshw.2020.04.010] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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Xiao Y, Ho CT, Chen Y, Wang Y, Wei Z, Dong M, Huang Q. Synthesis, Characterization, and Evaluation of Genistein-Loaded Zein/Carboxymethyl Chitosan Nanoparticles with Improved Water Dispersibility, Enhanced Antioxidant Activity, and Controlled Release Property. Foods 2020; 9:E1604. [PMID: 33158107 PMCID: PMC7694205 DOI: 10.3390/foods9111604] [Citation(s) in RCA: 26] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2020] [Revised: 10/28/2020] [Accepted: 11/02/2020] [Indexed: 02/02/2023] Open
Abstract
Genistein is one of major isoflavones derived from soybean products and it is believed to have beneficial effects on human health. However, its low water-solubility and poor oral bioavailability severely hamper its use as a functional food ingredient or for pharmaceutical industry. In this study, zein and zein/carboxymethyl chitosan (CMCS) nanoparticles were prepared to encapsulate genistein using a combined liquid-liquid phase separation method. The physicochemical properties of fabricated nanoparticles were characterized by dynamic light scattering (DLS), atomic force microscopy (AFM), and Fourier transform infrared spectroscopy (FTIR). The results demonstrated that genistein encapsulated with zein nanoparticles significantly improved its water dispersibility, antioxidant activity in the aqueous phase, and photostability against UV light. Moreover, genistein encapsulated in zein nanoparticles showed a sustained release property. Furthermore, it was found that encapsulation efficiency of genistein was significantly enhanced after CMCS coating, and this effect was more pronounced after the complex nanoparticles cross-linked with calcium ions when compared with the use of zein as a single encapsulant. In addition, compared to zein nanoparticles without biopolymer coating, CMCS coating significantly enhanced the thermal and storage stability of the formed nanoparticles, and delayed the release of genistein. A schematic diagram of zein and zein/carboxymethyl chitosan (CMCS) nanoparticles formation mechanism for encapsulation of genistein was proposed. According to the results of the current study, it could be concluded that encapsulation of genistein in zein/CMCS nanoparticles is a promising approach to improve its water dispersibility, antioxidant activity, photostability against UV light and provide controlled release for food/pharmaceutical applications.
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Affiliation(s)
- Yu Xiao
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China; (Y.X.); (Y.W.)
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
- Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick, NJ 08901, USA; (C.-T.H.); (Z.W.)
| | - Chi-Tang Ho
- Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick, NJ 08901, USA; (C.-T.H.); (Z.W.)
| | - Yulian Chen
- College of Animal Science and Technology, Hunan Agricultural University, Changsha 410128, China;
| | - Yuanliang Wang
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China; (Y.X.); (Y.W.)
| | - Zihao Wei
- Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick, NJ 08901, USA; (C.-T.H.); (Z.W.)
| | - Mingsheng Dong
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Qingrong Huang
- Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick, NJ 08901, USA; (C.-T.H.); (Z.W.)
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Yin L, Zhang Y, Wu H, Wang Z, Dai Y, Zhou J, Liu X, Dong M, Xia X. Improvement of the phenolic content, antioxidant activity, and nutritional quality of tofu fermented with Actinomucor elegans. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.110087] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Cid-Gallegos MS, Sánchez-Chino XM, Álvarez-González I, Madrigal-Bujaidar E, Vásquez-Garzón VR, Baltiérrez-Hoyos R, Villa-Treviño S, Dávila-Ortíz G, Jiménez-Martínez C. Modification of In Vitro and In Vivo Antioxidant Activity by Consumption of Cooked Chickpea in a Colon Cancer Model. Nutrients 2020; 12:E2572. [PMID: 32854249 PMCID: PMC7551972 DOI: 10.3390/nu12092572] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2020] [Revised: 08/19/2020] [Accepted: 08/22/2020] [Indexed: 02/07/2023] Open
Abstract
Chickpea has been classified as a nutraceutical food due to its phytochemical compounds, showing antioxidant, anti-inflammatory, and anticancer activity. To investigate this, we evaluated the effect of cooking on the nutritional and non-nutritional composition and the in vitro and in vivo antioxidant activity of chickpea seed. The latter was determined by the variation in the concentration of nitric oxide (NO), oxidized carbonyl groups (CO), malondialdehyde (MDA), and the expression of 4-hydroxy-2-nonenal (4-HNE) in the colon of male BALB/c mice fed with a standard diet with 10 and 20% cooked chickpea (CC). We induced colon cancer in mice by administering azoxymethane/dextran sulfate sodium (AOM/DSS); for the evaluation, these were sacrificed 1, 7, and 14 weeks after the induction. Results show that cooking does not significantly modify (p < 0.05) nutritional compounds; however, it decreases the concentration of non-nutritional ones and, consequently, in vitro antioxidant activity. The in vivo evaluation showed that animals administered with AOM/DSS presented higher concentrations of NO, CO, MDA, and 4-HNE than those in animals without AOM/DSS administration. However, in the three evaluated times, these markers were significantly reduced (p < 0.05) with CC consumption. The best effect on the oxidation markers was with the 20% CC diet, demonstrating the antioxidant potential of CC.
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Affiliation(s)
- María S. Cid-Gallegos
- Departamento de Ingeniería Bioquímica, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Unidad Profesional Adolfo López Mateos, Zacatenco, Av. Wilfrido Massieu Esq. Cda. Miguel Stampa S/N, Alcaldía Gustavo A. Madero, Mexico City 07738, Mexico; (M.S.C.-G.); (G.D.-O.)
| | - Xariss M. Sánchez-Chino
- Catedra-CONACyT, Departamento de Salud, El Colegio de la Frontera Sur-Villahermosa, Tabasco 86280, Mexico;
| | - Isela Álvarez-González
- Laboratorio de Genética, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Unidad Profesional Adolfo López Mateos, Zacatenco, Av. Wilfrido Massieu Esq. Cda. Miguel Stampa S/N, Alcaldía Gustavo A. Madero, Mexico City 07738, Mexico; (I.Á.-G.); (E.M.-B.)
| | - Eduardo Madrigal-Bujaidar
- Laboratorio de Genética, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Unidad Profesional Adolfo López Mateos, Zacatenco, Av. Wilfrido Massieu Esq. Cda. Miguel Stampa S/N, Alcaldía Gustavo A. Madero, Mexico City 07738, Mexico; (I.Á.-G.); (E.M.-B.)
| | - Verónica R. Vásquez-Garzón
- Catedra-CONACyT, Facultad de Medicina y Cirugía, Universidad Autónoma Benito Juárez de Oaxaca, Oaxaca de Juárez 68120, Mexico; (V.R.V.-G.); (R.B.-H.)
| | - Rafael Baltiérrez-Hoyos
- Catedra-CONACyT, Facultad de Medicina y Cirugía, Universidad Autónoma Benito Juárez de Oaxaca, Oaxaca de Juárez 68120, Mexico; (V.R.V.-G.); (R.B.-H.)
| | - Saúl Villa-Treviño
- Departamento de Biología Celular, Centro de Investigación y de Estudios Avanzados del Instituto Politécnico Nacional, Mexico City 07360, Mexico;
| | - Gloria Dávila-Ortíz
- Departamento de Ingeniería Bioquímica, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Unidad Profesional Adolfo López Mateos, Zacatenco, Av. Wilfrido Massieu Esq. Cda. Miguel Stampa S/N, Alcaldía Gustavo A. Madero, Mexico City 07738, Mexico; (M.S.C.-G.); (G.D.-O.)
| | - Cristian Jiménez-Martínez
- Departamento de Ingeniería Bioquímica, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Unidad Profesional Adolfo López Mateos, Zacatenco, Av. Wilfrido Massieu Esq. Cda. Miguel Stampa S/N, Alcaldía Gustavo A. Madero, Mexico City 07738, Mexico; (M.S.C.-G.); (G.D.-O.)
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Liu Y, Chen Y, Wang Y, Chen J, Huang Y, Yan Y, Li L, Li Z, Ren Y, Xiao Y. Total phenolics, capsaicinoids, antioxidant activity, and α-glucosidase inhibitory activity of three varieties of pepper seeds. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2020. [DOI: 10.1080/10942912.2020.1775646] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Affiliation(s)
- Yida Liu
- College of Food Science and Technology, Hunan Agricultural University, Changsha, China
| | - Yulian Chen
- Department of Research and Development, Hunan Yancun Ecological Farming Technology Co., Ltd, Changsha, China
| | - Yuanliang Wang
- College of Food Science and Technology, Hunan Agricultural University, Changsha, China
- Hunan Province Key Laboratory of Food Science and Biotechnology, Hunan Agricultural University, Changsha, China
| | - Jiaxu Chen
- College of Food Science and Technology, Hunan Agricultural University, Changsha, China
| | - Yuxin Huang
- College of Food Science and Technology, Hunan Agricultural University, Changsha, China
| | - Yingzi Yan
- College of Food Science and Technology, Hunan Agricultural University, Changsha, China
| | - Luoming Li
- College of Food Science and Technology, Hunan Agricultural University, Changsha, China
| | - Zongjun Li
- College of Food Science and Technology, Hunan Agricultural University, Changsha, China
- Hunan Province Key Laboratory of Food Science and Biotechnology, Hunan Agricultural University, Changsha, China
| | - Youhua Ren
- College of Food Science and Technology, Hunan Agricultural University, Changsha, China
| | - Yu Xiao
- College of Food Science and Technology, Hunan Agricultural University, Changsha, China
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Antunes F, Marçal S, Taofiq O, M. M. B. Morais A, Freitas AC, C. F. R. Ferreira I, Pintado M. Valorization of Mushroom By-Products as a Source of Value-Added Compounds and Potential Applications. Molecules 2020; 25:molecules25112672. [PMID: 32526879 PMCID: PMC7321189 DOI: 10.3390/molecules25112672] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2020] [Revised: 05/27/2020] [Accepted: 06/03/2020] [Indexed: 01/08/2023] Open
Abstract
Nowadays, the food sector is highly concerned with environmental issues and foreseen to develop strategies to reduce waste and losses resulting from activities developed in the food system. An approach is to increment added value to the agro-industrial wastes, which might provide economic growth and environmental protection, contributing to a circular economy. Mushroom by-products represent a disposal problem, but they are also promising sources of important compounds, which may be used due to their functional and nutritional properties. Research has been developed in different fields to obtain value added solutions for the by-products generated during mushroom production and processing. Bioactive compounds have been obtained and applied in the development of nutraceutical and pharmaceutical formulations. Additionally, other applications have been explored and include animal feed, fertilizer, bioremediation, energy production, bio-based materials, cosmetics and cosmeceuticals. The main purpose of this review is to highlight the relevant composition of mushroom by-products and discuss their potential as a source of functional compounds and other applications. Future research needs to explore pilot and industrial scale extraction methods to understand the technological feasibility and the economic sustainability of the bioactive compounds extraction and valorization towards different applications.
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Affiliation(s)
- Filipa Antunes
- CBQF–Centro de Biotecnologia e Química Fina–Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal; (F.A.); (S.M.); (A.M.M.B.M.); (A.C.F.)
| | - Sara Marçal
- CBQF–Centro de Biotecnologia e Química Fina–Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal; (F.A.); (S.M.); (A.M.M.B.M.); (A.C.F.)
| | - Oludemi Taofiq
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; (O.T.); (I.C.F.R.F.)
| | - Alcina M. M. B. Morais
- CBQF–Centro de Biotecnologia e Química Fina–Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal; (F.A.); (S.M.); (A.M.M.B.M.); (A.C.F.)
| | - Ana Cristina Freitas
- CBQF–Centro de Biotecnologia e Química Fina–Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal; (F.A.); (S.M.); (A.M.M.B.M.); (A.C.F.)
| | - Isabel C. F. R. Ferreira
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; (O.T.); (I.C.F.R.F.)
| | - Manuela Pintado
- CBQF–Centro de Biotecnologia e Química Fina–Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal; (F.A.); (S.M.); (A.M.M.B.M.); (A.C.F.)
- Correspondence:
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Faridy JCM, Stephanie CGM, Gabriela MMO, Cristian JM. Biological Activities of Chickpea in Human Health (Cicer arietinum L.). A Review. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2020; 75:142-153. [PMID: 32239331 DOI: 10.1007/s11130-020-00814-2] [Citation(s) in RCA: 34] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/26/2023]
Abstract
Chickpea is one of the most consumed legumes worldwide. Among their benefits are the high protein concentration that reflects not only at the nutritional level but also on the supply of active peptides; besides, it presents different metabolites with pharmacological activities. Some biological activities identified in the different compounds of chickpea are antioxidant, antihypertensive, hypocholesterolemic, and anticancer. Although most reports are based on the effects of the proteins and their hydrolysates, alcoholic extracts have also been proven that contain phenolic compounds, saponins, phytates, among others; therefore, their consumption has been dubbed as an alternative for the prevention of chronic degenerative diseases. In the present review, we summarize the nutritional composition of the chickpea and describe the main biological activities reported for this legume, revealing some of its beneficial effects on health, of which there is still much to be elucidated.
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Affiliation(s)
- Juárez-Chairez Milagros Faridy
- Departamento de Ingeniería Bioquímica, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Campus Zacateco, Unidad Profesional "Adolfo López Mateos", Av. Wilfrido Massieu Esq. Cda. Miguel Stampa S/N, C.P.07738. Delegación Gustavo A. Madero, CDMX, Mexico
| | - Cid-Gallegos María Stephanie
- Departamento de Ingeniería Bioquímica, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Campus Zacateco, Unidad Profesional "Adolfo López Mateos", Av. Wilfrido Massieu Esq. Cda. Miguel Stampa S/N, C.P.07738. Delegación Gustavo A. Madero, CDMX, Mexico
| | - Meza-Márquez Ofelia Gabriela
- Departamento de Ingeniería Bioquímica, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Campus Zacateco, Unidad Profesional "Adolfo López Mateos", Av. Wilfrido Massieu Esq. Cda. Miguel Stampa S/N, C.P.07738. Delegación Gustavo A. Madero, CDMX, Mexico
| | - Jiménez-Martínez Cristian
- Departamento de Ingeniería Bioquímica, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Campus Zacateco, Unidad Profesional "Adolfo López Mateos", Av. Wilfrido Massieu Esq. Cda. Miguel Stampa S/N, C.P.07738. Delegación Gustavo A. Madero, CDMX, Mexico.
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El-Katony TM, Nour El-Dein MM, El-Fallal AA, Ibrahim NG, Mousa MM. Substrate–fungus interaction on the enzymatic and non-enzymatic antioxidant activities of solid state fermentation system. BIORESOUR BIOPROCESS 2020. [DOI: 10.1186/s40643-020-00316-8] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022] Open
Abstract
AbstractThe fungus–substrate interaction on the antioxidant activity of a solid state fermentation system (SSFS) was investigated employing two basidiomycete fungi: Pleurotus columbinus and P. floridanus and two ascomycetes: Aspergillus fumigatus and Paecilomyces variotii on powdered peels of banana, pomegranate and orange, empty pea pods and rice straw. The oven-dried substrates were moistened at 90% water holding capacity, inoculated with the test fungi and incubated at 25 °C for appropriate time. Culture extracts were tested for the enzymatic and non-enzymatic antioxidant activity. The effect of substrate on the antioxidant activity of the SSFS was stronger than that of the fungal species. Peroxidase (POX) activity was higher in the basidiomycetes than ascomycetes and achieved its maximum in P. floridanus versus complete absence in A. fumigatus. By contrast, catalase (CAT) activity was higher in the ascomycetes, particularly P. variotii on banana peel, than in the basidiomycetes. Phenolics and flavonoids were highest in pomegranate peels but lowest in banana peels and rice straw, and they were subjected to severe consumption by the basidiomycetes versus mild production by the ascomycetes. The reducing power (RP) and DPPH scavenging activity were higher in the peels of pomegranate, orange and banana relative to rice straw and empty pea pods, and the fungal effect was limited and independent of the fungal taxonomic group. Orange peel is the appropriate substrate for production of fungal CAT and POX, which activities were mutually exclusive; but pomegranate peel is more suitable for production of phenolics and flavonoids.
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Azi F, Tu C, Rasheed HA, Dong M. Comparative study of the phenolics, antioxidant and metagenomic composition of novel soy whey‐based beverages produced using three different water kefir microbiota. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14439] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
Affiliation(s)
- Fidelis Azi
- College of Food Science and Technology Nanjing Agricultural University Nanjing Jiangsu Province 210095 China
- Department of Food Science & Technology Ebonyi State University, EBSU Abakaliki Ebonyi State P.M.B 053 Nigeria
| | - Chuanhai Tu
- College of Food Science and Technology Nanjing Agricultural University Nanjing Jiangsu Province 210095 China
| | - Hafiz Abdul Rasheed
- College of Food Science and Technology Nanjing Agricultural University Nanjing Jiangsu Province 210095 China
| | - Mingsheng Dong
- College of Food Science and Technology Nanjing Agricultural University Nanjing Jiangsu Province 210095 China
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A. Al-Sama M, M. Shafik S, Abdella A, Mahrous H. Enhancement of Antioxidant Activity, Phenolic Contents and Protective Effects of Beta vulgaris Root Extract Against DNA Damage by Fermentation using Lactic Acid Bacteria. ACTA ACUST UNITED AC 2020. [DOI: 10.3923/tasr.2020.87.96] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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Zhou SD, Lin YF, Xu X, Meng L, Dong MS. Effect of non-covalent and covalent complexation of (−)-epigallocatechin gallate with soybean protein isolate on protein structure and in vitro digestion characteristics. Food Chem 2020; 309:125718. [DOI: 10.1016/j.foodchem.2019.125718] [Citation(s) in RCA: 70] [Impact Index Per Article: 17.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/21/2019] [Revised: 10/12/2019] [Accepted: 10/15/2019] [Indexed: 12/14/2022]
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Chai Z, Tian L, Yu H, Zhang L, Zeng Q, Wu H, Yan Z, Li D, Hutabarat RP, Huang W. Comparison on chemical compositions and antioxidant capacities of the green, oolong, and red tea from blueberry leaves. Food Sci Nutr 2020; 8:1688-1699. [PMID: 32180976 PMCID: PMC7063381 DOI: 10.1002/fsn3.1455] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2019] [Revised: 01/21/2020] [Accepted: 01/22/2020] [Indexed: 12/13/2022] Open
Abstract
Blueberry leaves, by‐products of the blueberry industry, could be explored as source of functional foods, such as teas. Three different types of tea, including nonfermented green tea, semifermented oolong tea, and fully fermented red tea from blueberry leaves, were investigated on their chemical compositions and antioxidant capacities here. The contents of individual amino acids in three types varied, while the total amounts retained constant. A total of 167 volatiles were detected with alcohols, alkenes, and aldehydes as the dominant. More volatiles produced in the fermented teas. The total phenolic/flavonoid contents were highest in the green tea and decreased significantly in the oolong and red teas, correlating inversely with the fermentation degree. The highest levels of representative phenolics, that is, phenolic acids and flavonol glycosides, contributed to the strongest antioxidant capacity in the green tea. These indicated that blueberry leaves provided promising and prospective potential to develop new teas beneficial for health.
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Affiliation(s)
- Zhi Chai
- Institute of Agro-Product Processing Jiangsu Academy of Agricultural Sciences Nanjing PR China
| | - Liangliang Tian
- Institute of Botany Jiangsu Province and Chinese Academy of Sciences Nanjing PR China
| | - Hong Yu
- Institute of Botany Jiangsu Province and Chinese Academy of Sciences Nanjing PR China
| | - Liangcong Zhang
- Institute of Agro-Product Processing Jiangsu Academy of Agricultural Sciences Nanjing PR China.,Institute of Translational Medicine & Medical College Yangzhou University Yangzhou PR China
| | - Qilong Zeng
- Institute of Botany Jiangsu Province and Chinese Academy of Sciences Nanjing PR China
| | - Han Wu
- Institute of Agro-Product Processing Jiangsu Academy of Agricultural Sciences Nanjing PR China
| | - Zheng Yan
- Institute of Agro-Product Processing Jiangsu Academy of Agricultural Sciences Nanjing PR China
| | - Dajing Li
- Institute of Agro-Product Processing Jiangsu Academy of Agricultural Sciences Nanjing PR China
| | - Ruth Paulina Hutabarat
- Institute of Agro-Product Processing Jiangsu Academy of Agricultural Sciences Nanjing PR China
| | - Wuyang Huang
- Institute of Agro-Product Processing Jiangsu Academy of Agricultural Sciences Nanjing PR China.,Jiangsu Key Laboratory for Horticultural Crop Genetic Improvement Jiangsu Academy of Agricultural Sciences Nanjing PR China.,School of Food and Biological Engineering Jiangsu University Zhenjiang PR China
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Huang Z, Xing G, Tu C, Rui X, Dong M. Effect of
Premna microphylla
turcz leaves’ extract addition on physicochemical and antioxidant properties of packed tofu by lactic fermentation. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14506] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Affiliation(s)
- Zhihai Huang
- College of Food Science and Technology Nanjing Agricultural University Nanjing210095Jiangsu Province China
| | - Guangliang Xing
- College of Food Science and Technology Nanjing Agricultural University Nanjing210095Jiangsu Province China
- School of Biology and Food Engineering Changshu Institute of Technology Changshu215500Jiangsu Province China
| | - Chuanhai Tu
- College of Food Science and Technology Nanjing Agricultural University Nanjing210095Jiangsu Province China
| | - Xin Rui
- College of Food Science and Technology Nanjing Agricultural University Nanjing210095Jiangsu Province China
| | - Mingsheng Dong
- College of Food Science and Technology Nanjing Agricultural University Nanjing210095Jiangsu Province China
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50
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Chen Y, Wang Y, Chen J, Tang H, Wang C, Li Z, Xiao Y. Bioprocessing of soybeans (Glycine max L.) by solid-state fermentation with Eurotium cristatum YL-1 improves total phenolic content, isoflavone aglycones, and antioxidant activity. RSC Adv 2020; 10:16928-16941. [PMID: 35496929 PMCID: PMC9053166 DOI: 10.1039/c9ra10344a] [Citation(s) in RCA: 26] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2019] [Accepted: 04/22/2020] [Indexed: 12/28/2022] Open
Abstract
In this study, soybean (Glycine max L.) was bioprocessed with fungal strain Eurotium cristatum YL-1 by using the solid-state fermentation (SSF) technique. The effect of SSF on total phenolic content (TPC), isoflavone compositions, and antioxidant activity of soybean during different fermentation periods was evaluated. Results showed that TPC and isoflavone aglycones were significantly increased, whereas glucoside isoflavones were remarkably reduced during SSF. After 15 days of SSF, the TPC, daidzein, genistein, and total aglycones of soybeans were approximately 1.9-, 10.4-, 8.4-, and 9.4-fold higher, respectively, than those of non-fermented soybeans. During SSF, β-glucosidase activity was very high, whereas α-amylase and protease activities were at moderate levels, and cellulase activity was relatively low. A highly positive correlation was found between TPC and the activities of α-amylase (correlation coefficient R2 = 0.9452), β-glucosidase (R2 = 0.9559), cellulase (R2 = 0.9783), and protease (R2 = 0.6785). Linear analysis validated that the β-glucosidase produced by E. cristatum contributed to the bioconversion of soybean isoflavone glucosides into their aglycone forms. The DPPH radical and ABTS˙+ scavenging activity, reducing power, and ferric reducing antioxidant power of soybeans were considerably enhanced during SSF. Principal component analysis and Pearson's correlation analysis verified that the improvement in TPC and isoflavone aglycone content during SSF was mainly responsible for the improved antioxidant capacity of soybeans. Thus, our results demonstrated that solid-state bioprocessing with E. cristatum is an effective approach for the enhancement of the TPC, isoflavone aglycones, and antioxidant capacity of soybeans. Bioprocessed soybean products might be a healthy food supplement rich in antioxidants compared with non-fermented soybean and thus could be a source of natural antioxidants. Solid-state bioprocessing with Eurotium cristatum is an effective approach for the enhancement of total phenolic content, isoflavone aglycones, and antioxidant activity of soybeans.![]()
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Affiliation(s)
- Yulian Chen
- Hunan Yancun Ecological Farming Technology Co., Ltd
- Changsha
- China
| | - Yuanliang Wang
- College of Food Science and Technology
- Hunan Agricultural University
- Changsha 410128
- China
- Hunan Province Key Laboratory of Food Science and Biotechnology
| | - Jiaxu Chen
- College of Food Science and Technology
- Hunan Agricultural University
- Changsha 410128
- China
| | - Hao Tang
- College of Food Science and Technology
- Hunan Agricultural University
- Changsha 410128
- China
| | - Chuanhua Wang
- College of Food Science and Technology
- Hunan Agricultural University
- Changsha 410128
- China
| | - Zongjun Li
- College of Food Science and Technology
- Hunan Agricultural University
- Changsha 410128
- China
- Hunan Province Key Laboratory of Food Science and Biotechnology
| | - Yu Xiao
- College of Food Science and Technology
- Hunan Agricultural University
- Changsha 410128
- China
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