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Khosravi A, Razavi SH, Castangia I, Manca ML. Valorization of Date By-Products: Enhancement of Antioxidant and Antimicrobial Potentials through Fermentation. Antioxidants (Basel) 2024; 13:1102. [PMID: 39334760 PMCID: PMC11428283 DOI: 10.3390/antiox13091102] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2024] [Revised: 09/07/2024] [Accepted: 09/11/2024] [Indexed: 09/30/2024] Open
Abstract
The by-products from three varieties of dates-Mozafati, Sayer, and Kabkab-were subjected to solid-state fermentation using Aspergillus niger alone or in co-culture with Lactiplantibacillus plantarum or Limosilactobacillus reuteri to enhance their phenolic and flavonoid content, along with antioxidant and antimicrobial activities. Solid-state fermentation, being environmentally friendly and cost-effective, is particularly suitable for agricultural residues. Significant increases (p < 0.05) in total polyphenol content (TPC), total flavonoid content (TFC), and antioxidant power were observed post-fermentation, especially under co-culture conditions. The highest TPC (12.98 ± 0.29 mg GA/g) and TFC (1.83 ± 0.07 mg QE/g) were recorded in the co-culture fermentation of by-products from the Mozafati and Sayer varieties, respectively. HPLC analysis revealed changes in polyphenol profiles post-fermentation, with reductions in gallic and ferulic acids and increases in caffeic acid, p-coumaric acid, rutin, quercetin, and kaempferol. FT-IR analysis confirmed significant alterations in polyphenolic functional groups. Enhanced antimicrobial activity was also observed, with inhibition zones ranging from 8.26 ± 0.06 mm for Kabkab to 17.73 ± 0.09 mm for Mozafati. These results suggest that co-culture solid-state fermentation is a promising strategy for valorizing date by-products, with potential applications in nutraceuticals and/or pharmaceutical products and as valuable additives in the food industry.
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Affiliation(s)
- Azin Khosravi
- Bioprocess Engineering Laboratory (BPEL), Department of Food Science, Engineering and Technology, Faculty of Agricultural Engineering and Technology, University of Tehran, Karaj 31587-77871, Iran
| | - Seyed Hadi Razavi
- Bioprocess Engineering Laboratory (BPEL), Department of Food Science, Engineering and Technology, Faculty of Agricultural Engineering and Technology, University of Tehran, Karaj 31587-77871, Iran
| | - Ines Castangia
- Department of Life and Environmental Sciences, University of Cagliari, University Campus, S.P. Monserrato-Sestu Km 0.700, 09042 Monserrato, Italy
| | - Maria Letizia Manca
- Department of Life and Environmental Sciences, University of Cagliari, University Campus, S.P. Monserrato-Sestu Km 0.700, 09042 Monserrato, Italy
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Maleki S, Razavi SH, Yadav H, Letizia Manca M. New horizon to the world of gut microbiome: seeds germination. Crit Rev Food Sci Nutr 2024:1-19. [PMID: 38227048 DOI: 10.1080/10408398.2023.2300703] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2024]
Abstract
The second brain of humans has been known as the microbiome. The microbiome is a dynamic network composed of commensal bacteria, archaea, viruses, and fungi colonized in the human gastrointestinal tract. They play a vital role in human health by metabolizing components, maturation of the immune system, and taking part in the treatment of various diseases. Two important factors that can affect the gut microbiome's composition and/or function are the food matrix and methods of food processing. Based on scientific research, the consumption of whole grains can make positive changes in the gut microbiota. Seeds contain different microbiota-accessible substrates that can resist digestion in the upper gastrointestinal tract. Seed germination is one of the simplest and newest food processing approaches to improve seeds' bioavailability and overall nutritional value. During germination, the dormant hydrolytic seed's enzymes have been activated and then metabolize the macromolecules. The quality and quantity of bioactive compounds like prebiotics, fiber, phenolic compounds (PC), total free amino acids, and γ-aminobutyric acid (GABA) can increase even up to 4-10 folds in some cases. These components stimulate the survival and growth of healthful bacteria like probiotics and boost their activity. This effect depends on several parameters, e.g., germination environmental conditions. This review aims to provide up-to-date and latest research about promoting bioactive components during seed germination and investigating their impacts on gut microbiota to understand the possible direct and indirect effects of seed germination on the microbiome and human health.
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Affiliation(s)
- Sima Maleki
- Bioprocess Engineering Laboratory (BPEL), Department of Food Science, Engineering and Technology, Faculty of Agriculture Engineering, University of Tehran, Karaj, Iran
| | - Seyed Hadi Razavi
- Bioprocess Engineering Laboratory (BPEL), Department of Food Science, Engineering and Technology, Faculty of Agriculture Engineering, University of Tehran, Karaj, Iran
| | - Hariom Yadav
- USF Center for Microbiome Research, Microbiomes Institute, and Department of Neurosurgery and Brain Repair, University of South Florida Morsani College of Medicine, Tampa, FL, USA
| | - Maria Letizia Manca
- Department of Scienze della Vita e dell'Ambiente, University of Cagliari, Cagliari, Italy
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3
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Kharnaior P, Tamang JP. Microbiome and metabolome in home-made fermented soybean foods of India revealed by metagenome-assembled genomes and metabolomics. Int J Food Microbiol 2023; 407:110417. [PMID: 37774634 DOI: 10.1016/j.ijfoodmicro.2023.110417] [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: 08/08/2023] [Revised: 09/10/2023] [Accepted: 09/22/2023] [Indexed: 10/01/2023]
Abstract
Grep-chhurpi, peha, peron namsing and peruñyaan are lesser-known home-made fermented soybean foods prepared by the native people of Arunachal Pradesh in India. Present work aims to study the microbiome, their functional annotations, metabolites and recovery of metagenome-assembled genomes (MAGs) in these four fermented soybean foods. Metagenomes revealed the dominance of bacteria (97.80 %) with minor traces of viruses, eukaryotes and archaea. Bacillota is the most abundant phylum with Bacillus subtilis as the abundant species. Metagenome also revealed the abundance of lactic acid bacteria such as Enterococcus casseliflavus, Enterococcus faecium, Mammaliicoccus sciuri and Staphylococcus saprophyticus in all samples. B. subtilis was the major species found in all products. Predictive metabolic pathways showed the abundance of genes associated with metabolisms. Metabolomics analysis revealed both targeted and untargeted metabolites, which suggested their role in flavour development and therapeutic properties. High-quality MAGs, identified as B. subtilis, Enterococcus faecalis, Pediococcus acidilactici and B. velezensis, showed the presence of several biomarkers corresponding to various bio-functional properties. Gene clusters of secondary metabolites (antimicrobial peptides) and CRISPR-Cas systems were detected in all MAGs. This present work also provides key elements related to the cultivability of identified species of MAGs for future use as starter cultures in fermented soybean food product development. Additionally, comparison of microbiome and metabolites of grep-chhurpi, peron namsing and peruñyaan with that of other fermented soybean foods of Asia revealed a distinct difference.
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Affiliation(s)
- Pynhunlang Kharnaior
- Department of Microbiology, Sikkim University, Science Building, Tadong 737102, Gangtok, Sikkim, India
| | - Jyoti Prakash Tamang
- Department of Microbiology, Sikkim University, Science Building, Tadong 737102, Gangtok, Sikkim, India.
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Yang F, Chen C, Ni D, Yang Y, Tian J, Li Y, Chen S, Ye X, Wang L. Effects of Fermentation on Bioactivity and the Composition of Polyphenols Contained in Polyphenol-Rich Foods: A Review. Foods 2023; 12:3315. [PMID: 37685247 PMCID: PMC10486714 DOI: 10.3390/foods12173315] [Citation(s) in RCA: 16] [Impact Index Per Article: 16.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/13/2023] [Revised: 08/27/2023] [Accepted: 08/28/2023] [Indexed: 09/10/2023] Open
Abstract
Polyphenols, as common components with various functional activities in plants, have become a research hotspot. However, researchers have found that the bioavailability and bioactivity of plant polyphenols is generally low because they are usually in the form of tannins, anthocyanins and glycosides. Polyphenol-rich fermented foods (PFFs) are reported to have better bioavailability and bioactivity than polyphenol-rich foods, because polyphenols are used as substrates during food fermentation and are hydrolyzed into smaller phenolic compounds (such as quercetin, kaempferol, gallic acid, ellagic acid, etc.) with higher bioactivity and bioavailability by polyphenol-associated enzymes (PAEs, e.g., tannases, esterases, phenolic acid decarboxylases and glycosidases). Biotransformation pathways of different polyphenols by PAEs secreted by different microorganisms are different. Meanwhile, polyphenols could also promote the growth of beneficial bacteria during the fermentation process while inhibiting the growth of pathogenic bacteria. Therefore, during the fermentation of PFFs, there must be an interactive relationship between polyphenols and microorganisms. The present study is an integration and analysis of the interaction mechanism between PFFs and microorganisms and is systematically elaborated. The present study will provide some new insights to explore the bioavailability and bioactivity of polyphenol-rich foods and greater exploitation of the availability of functional components (such as polyphenols) in plant-derived foods.
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Affiliation(s)
- Fan Yang
- Moutai Group, Institute of Science and Technology, Zunyi 564501, China
- Key Laboratory of Industrial Microbial Resources Development, Kweichow Moutai Co., Ltd., Renhuai 564501, China
| | - Chao Chen
- Moutai Group, Institute of Science and Technology, Zunyi 564501, China
- Key Laboratory of Industrial Microbial Resources Development, Kweichow Moutai Co., Ltd., Renhuai 564501, China
| | - Derang Ni
- Moutai Group, Institute of Science and Technology, Zunyi 564501, China
- Key Laboratory of Industrial Microbial Resources Development, Kweichow Moutai Co., Ltd., Renhuai 564501, China
| | - Yubo Yang
- Moutai Group, Institute of Science and Technology, Zunyi 564501, China
- Key Laboratory of Industrial Microbial Resources Development, Kweichow Moutai Co., Ltd., Renhuai 564501, China
| | - Jinhu Tian
- Department of Food Science and Nutrition, Zhejiang University Zhongyuan Institute, Zhengzhou 450000, China
- The Rural Development Academy, Zhejiang University, Hangzhou 310058, China
| | - Yuanyi Li
- Moutai Group, Institute of Science and Technology, Zunyi 564501, China
- Key Laboratory of Industrial Microbial Resources Development, Kweichow Moutai Co., Ltd., Renhuai 564501, China
| | - Shiguo Chen
- National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
| | - Xingqian Ye
- Department of Food Science and Nutrition, Zhejiang University Zhongyuan Institute, Zhengzhou 450000, China
- The Rural Development Academy, Zhejiang University, Hangzhou 310058, China
- National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
- Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China
| | - Li Wang
- Moutai Group, Institute of Science and Technology, Zunyi 564501, China
- Key Laboratory of Industrial Microbial Resources Development, Kweichow Moutai Co., Ltd., Renhuai 564501, China
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Yang HJ, Zhang T, Yue Y, Jeong SJ, Ryu MS, Wu X, Li C, Jeong DY, Park S. Protective Effect of Long-Term Fermented Soybeans with Abundant Bacillus subtilis on Glucose and Bone Metabolism and Memory Function in Ovariectomized Rats: Modulation of the Gut Microbiota. Foods 2023; 12:2958. [PMID: 37569228 PMCID: PMC10418888 DOI: 10.3390/foods12152958] [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: 07/17/2023] [Revised: 08/03/2023] [Accepted: 08/03/2023] [Indexed: 08/13/2023] Open
Abstract
We investigated the effects of different types of long-term fermented soybeans (traditionally made doenjang; TMD) on glucose and bone metabolism and memory function in ovariectomized (OVX) rats. The rats were categorized into six groups: Control, cooked unfermented soybeans (CSB), and four TMDs based on Bacillus subtilis (B. subtilis) and biogenic amine contents analyzed previously: high B. subtilis (HS) and high biogenic amines (HA; HSHA), low B. subtilis (LS) and HA (LSHA), HS and low biogenic amines (LA; HSLA), and LS and LA (LSLA). The rats in the CSB and TMD groups fed orally had a 4% high-fat diet for 12 weeks. Rats in the Control (OVX rats) and Normal-control (Sham-operated rats) groups did not consume CSB or TMD, although macronutrient contents were the same in all groups. Uterine weight and serum 17β-estradiol concentrations were much lower in the Control than the Normal-control group, but CSB and TMD intake did not alter them regardless of B. subtilis and biogenic amine contents. HOMA-IR, a measure of insulin resistance, decreased with TMD with high B. subtilis (HSLA and HSHA) compared to the Control group. In OGTT and IPGTT, serum glucose concentrations at each time point were higher in the Control than in the Normal-control, and HSLA and HSHA lowered them. Memory function was preserved with HSHA and HSLA administration. Bone mineral density decline measured by DEXA analysis was prevented in the HSHA and HSLA groups. Bone metabolism changes were associated with decreased osteoclastic activity, parathyroid hormone levels, and osteoclastic activity-related parameters. Micro-CT results demonstrated that TMD, especially HSLA and HSHA, preserved bone structure in OVX rats. TMD also modulated the fecal bacterial community, increasing Lactobacillus, Ligalactobacillus, and Bacillus. In conclusion, through gut microbiota modulation, TMD, particularly with high B. subtilis content, acts as a synbiotic to benefit glucose, bone, and memory function in OVX rats. Further research is needed to make specific recommendations for B. subtilis-rich TMD for menopausal women.
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Affiliation(s)
- Hee-Jong Yang
- Department of R & D, Microbial Institute for Fermentation Industry, Sunchang-gun 56048, Republic of Korea; (H.-J.Y.); (S.-J.J.); (M.-S.R.)
| | - Ting Zhang
- Department of Bioconvergence, Hoseo University, Asan-si 31499, Republic of Korea; (T.Z.); (X.W.)
| | - Yu Yue
- Department of Food and Nutrition, Obesity/Diabetes Research Center, Hoseo University, Asan-si 31499, Republic of Korea; (Y.Y.); (C.L.)
| | - Su-Ji Jeong
- Department of R & D, Microbial Institute for Fermentation Industry, Sunchang-gun 56048, Republic of Korea; (H.-J.Y.); (S.-J.J.); (M.-S.R.)
| | - Myeong-Seon Ryu
- Department of R & D, Microbial Institute for Fermentation Industry, Sunchang-gun 56048, Republic of Korea; (H.-J.Y.); (S.-J.J.); (M.-S.R.)
| | - Xuangao Wu
- Department of Bioconvergence, Hoseo University, Asan-si 31499, Republic of Korea; (T.Z.); (X.W.)
| | - Chen Li
- Department of Food and Nutrition, Obesity/Diabetes Research Center, Hoseo University, Asan-si 31499, Republic of Korea; (Y.Y.); (C.L.)
| | - Do-Yeon Jeong
- Department of R & D, Microbial Institute for Fermentation Industry, Sunchang-gun 56048, Republic of Korea; (H.-J.Y.); (S.-J.J.); (M.-S.R.)
| | - Sunmin Park
- Department of Bioconvergence, Hoseo University, Asan-si 31499, Republic of Korea; (T.Z.); (X.W.)
- Department of Food and Nutrition, Obesity/Diabetes Research Center, Hoseo University, Asan-si 31499, Republic of Korea; (Y.Y.); (C.L.)
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Gangadhara RM, Gowda SGB, Gowda D, Inui K, Hui SP. Lipid Composition Analysis and Characterization of Acyl Sterol Glycosides in Adzuki and Soybean Cultivars by Non-Targeted LC-MS. Foods 2023; 12:2784. [PMID: 37509876 PMCID: PMC10379096 DOI: 10.3390/foods12142784] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/26/2023] [Revised: 07/12/2023] [Accepted: 07/19/2023] [Indexed: 07/30/2023] Open
Abstract
Beans, a globally significant economic and nutritional food crop, are rich in polyphenolic chemicals with potential health advantages, providing high protein, fiber, minerals, and vitamins. However, studies on the global profiling of lipids in beans are limited. We applied a non-targeted lipidomic approach based on high-performance liquid chromatography coupled with linear ion trap-Orbitrap mass spectrometry (HPLC/LTQ-Orbitrap-MS) to comprehensively profile and compare the lipids in six distinct bean cultivars, namely, adzuki red beans-adzuki cultivar (ARB-AC), adzuki red beans-Benidainagon cultivar (ARB-BC), adzuki red beans-Erimoshouzu cultivar (ARB-EC), soybean-Fukuyutaka cultivar 2021 (SB-FC21), soybean-Fukuyutaka cultivar 2022 (SB-FC22), and soybean-Oosuzu cultivar (SB-OC). MS/MS analysis defined 144 molecular species from four main lipid groups. Multivariate principal component analysis indicated unique lipid compositions in the cultivars except for ARB-BC and ARB-EC. Evaluation of the concentrations of polyunsaturated fatty acid to saturated fatty acid ratio among all the cultivars showed that SB-FC21 and SB-FC22 had the highest value, suggesting they are the most beneficial for health. Furthermore, lipids such as acyl sterol glycosides were detected and characterized for the first time in these bean cultivars. Hierarchical cluster correlations revealed the predominance of ceramides in ARB-EC, lysophospholipids in SB-FC21, and glycerophospholipids in SB-OC. This study comprehensively investigated lipids and their compositions in beans, indicating their potential utility in the nutritional evaluation of beans as functional foods.
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Affiliation(s)
- Rachana M Gangadhara
- Graduate School of Global Food Resources, Hokkaido University, Kita-9, Nishi-9, Kita-Ku, Sapporo 060-0809, Japan
| | - Siddabasave Gowda B Gowda
- Graduate School of Global Food Resources, Hokkaido University, Kita-9, Nishi-9, Kita-Ku, Sapporo 060-0809, Japan
- Faculty of Health Sciences, Hokkaido University, Kita-12, Nishi-5, Kita-ku, Sapporo 060-0812, Japan
| | - Divyavani Gowda
- Faculty of Health Sciences, Hokkaido University, Kita-12, Nishi-5, Kita-ku, Sapporo 060-0812, Japan
| | - Ken Inui
- HIRYU Co., Ltd., Chuo-Cho 2-32, Kashiwa-shi 277-0021, Japan
| | - Shu-Ping Hui
- Faculty of Health Sciences, Hokkaido University, Kita-12, Nishi-5, Kita-ku, Sapporo 060-0812, Japan
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Simões S, Carrera Sanchez C, Santos AJ, Figueira D, Prista C, Raymundo A. Impact of Grass Pea Sweet Miso Incorporation in Vegan Emulsions: Rheological, Nutritional and Bioactive Properties. Foods 2023; 12:foods12071362. [PMID: 37048181 PMCID: PMC10093471 DOI: 10.3390/foods12071362] [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: 01/31/2023] [Revised: 02/24/2023] [Accepted: 03/16/2023] [Indexed: 04/14/2023] Open
Abstract
Grass pea (Lathyrus sativus L.) is a pulse with historical importance in Portugal, but that was forgotten over time. Previous to this work, an innovative miso was developed to increase grass pea usage and consumption, using fermentation as a tool to extol this ingredient. Our work's goal was to develop a new vegan emulsion with added value, using grass pea sweet miso as a clean-label ingredient, aligned with the most recent consumer trends. For this, a multidisciplinary approach with microbiological, rheological and chemical methods was followed. Grass pea sweet miso characterization revealed a promising ingredient in comparison with soybean miso, namely for its low fat and sodium chloride content and higher content in antioxidant potential. Furthermore, in vitro antimicrobial activity assays showed potential as a preservation supporting agent. After grass pea sweet miso characterization, five formulations with 5-15% (w/w) of miso were tested, with a vegan emulsion similar to mayonnaise as standard. The most promising formulation, 7.5% (w/w) miso, presented adequate rheological properties, texture profile and fairly good stability, presenting a unimodal droplet size distribution and stable backscattering profile. The addition of 0.1% (w/w) psyllium husk, a fiber with great water-intake capacity, solved the undesirable release of exudate from the emulsion, as observed on the backscattering results. Furthermore, the final product presented a significantly higher content of phenolic compounds and antioxidant activity in comparison with the standard vegan emulsion.
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Affiliation(s)
- Sara Simões
- LEAF-Linking Landscape, Environment, Agriculture and Food Research Center, Associated Laboratory TERRA, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal
| | - Cecilio Carrera Sanchez
- Departamento de Ingeniería Química, Escuela Politécnica Superior, Universidad de Sevilla, Calle Virgen de África, 7, 41011 Sevilla, Spain
| | - Albano Joel Santos
- LEAF-Linking Landscape, Environment, Agriculture and Food Research Center, Associated Laboratory TERRA, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal
| | - Diogo Figueira
- Mendes Gonçalves SA, Zona Industrial, lote 6, 2154-909 Golegã, Portugal
| | - Catarina Prista
- LEAF-Linking Landscape, Environment, Agriculture and Food Research Center, Associated Laboratory TERRA, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal
| | - Anabela Raymundo
- LEAF-Linking Landscape, Environment, Agriculture and Food Research Center, Associated Laboratory TERRA, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal
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Zhang T, Yue Y, Jeong SJ, Ryu MS, Wu X, Yang HJ, Li C, Jeong DY, Park S. Improvement of Estrogen Deficiency Symptoms by the Intake of Long-Term Fermented Soybeans (Doenjang) Rich in Bacillus Species through Modulating Gut Microbiota in Estrogen-Deficient Rats. Foods 2023; 12:foods12061143. [PMID: 36981070 PMCID: PMC10048008 DOI: 10.3390/foods12061143] [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: 01/25/2023] [Revised: 03/02/2023] [Accepted: 03/06/2023] [Indexed: 03/30/2023] Open
Abstract
Traditionally made doenjang (TMD) produced by the long-term fermentation of soybeans with salt may improve symptoms of estrogen deficiency. We aimed to evaluate the effects of four TMD types, containing low and high amounts of Bacillus species and biogenic amines (HBHA, HBLA, LBHA, and LBLA), on energy, glucose, and lipid metabolism, by altering the gut microbiota in estrogen-deficient ovariectomized (OVX) rats. Their mechanisms were also examined. The OVX rats were divided into the control, cooked soybean (CSB), HBHA, LBHA, HBLA, and LBLA groups. Sham-operated rats were the normal control group. Serum 17β-estradiol concentrations were similar among all OVX groups. Tail skin temperatures, which are indicative of hot flashes, were higher in the control than the HBHA and HBLA groups and were similar to the normal control group. Weight gain and visceral fat mass were lower in the TMD and CSB intake groups but not as low as in the normal control group. Lean body mass showed a trend opposite to that of visceral fat in the respective groups. The hepatic triglyceride content decreased with the TMD intake compared to the control and CSB groups. mRNA expressions of the peroxisome proliferator-activated receptor-γ (PPAR-γ) and carnitine palmitoyltransferase-1 in the TMD and CSB groups were as high as in the normal control group, and the PPAR-γ mRNA expression was more elevated in the HBLA group than in the normal control group. The morphology of the intestines improved in the TMD groups compared to the control, and the HBHA and HBLA groups showed an enhanced improvement compared to the CSB group. The HBHA, HBLA, and LBHA groups increased the α-diversity of the cecal microbiota compared to the control. Akkermenia and Lactobacillus were higher in the HBLA and LBLA groups compared to the control. The expression of the estrogen, forkhead box proteins of the class-O subgroup, and insulin-signaling pathways were lower in the control group, and HBHA and HBLA prevented their decrement. In conclusion, long-term treatment with TMD containing high amounts of Bacillus potentially improves estrogen deficiency symptoms more than unfermented soybeans.
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Affiliation(s)
- Ting Zhang
- Department of Bioconvergence, Hoseo University, 20 hoseoro79bun-gil, Baebang-yup, Asan 31499, Republic of Korea
| | - Yu Yue
- Obesity/Diabetes Research Center, Department of Food and Nutrition, Hoseo University, Asan 31499, Republic of Korea
| | - Su-Ji Jeong
- Sunchang Research Center for Fermentation Microbes, Department of R & D, Microbial Institute for Fermentation Industry, 61-27 Minsokmaeul-gil, Sunchang-Gun 56048, Republic of Korea
| | - Myeong-Seon Ryu
- Sunchang Research Center for Fermentation Microbes, Department of R & D, Microbial Institute for Fermentation Industry, 61-27 Minsokmaeul-gil, Sunchang-Gun 56048, Republic of Korea
| | - Xuangao Wu
- Department of Bioconvergence, Hoseo University, 20 hoseoro79bun-gil, Baebang-yup, Asan 31499, Republic of Korea
| | - Hee-Jong Yang
- Sunchang Research Center for Fermentation Microbes, Department of R & D, Microbial Institute for Fermentation Industry, 61-27 Minsokmaeul-gil, Sunchang-Gun 56048, Republic of Korea
| | - Chen Li
- Obesity/Diabetes Research Center, Department of Food and Nutrition, Hoseo University, Asan 31499, Republic of Korea
| | - Do-Youn Jeong
- Sunchang Research Center for Fermentation Microbes, Department of R & D, Microbial Institute for Fermentation Industry, 61-27 Minsokmaeul-gil, Sunchang-Gun 56048, Republic of Korea
| | - Sunmin Park
- Department of Bioconvergence, Hoseo University, 20 hoseoro79bun-gil, Baebang-yup, Asan 31499, Republic of Korea
- Obesity/Diabetes Research Center, Department of Food and Nutrition, Hoseo University, Asan 31499, Republic of Korea
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Glucoregulatory Properties of Fermented Soybean Products. FERMENTATION-BASEL 2023. [DOI: 10.3390/fermentation9030254] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/08/2023]
Abstract
Type 2 diabetes mellitus is a chronic metabolic disease, characterized by persistent hyperglycemia, the prevalence of which is on the rise worldwide. Fermented soybean products (FSP) are rich in diverse functional ingredients which have been shown to exhibit therapeutic properties in alleviating hyperglycemia. This review summarizes the hypoglycemic actions of FSP from the perspective of different target-related molecular signaling mechanisms in vitro, in vivo and clinical trials. FSP can ameliorate glucose metabolism disorder by functioning as carbohydrate digestive enzyme inhibitors, facilitating glucose transporter 4 translocation, accelerating muscular glucose utilization, inhibiting hepatic gluconeogenesis, ameliorating pancreatic dysfunction, relieving adipose tissue inflammation, and improving gut microbiota disorder. Sufficiently recognizing and exploiting the hypoglycemic activity of traditional fermented soybean foods could provide a new strategy in the development of the food fermentation industry.
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Liu D, Shi Z, Wang S, Zhai L, Gou D, Zhao J, Hu Y. Anti-oxidant and anti-fatigue properties of polysaccharides from black soybean hull. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2022. [DOI: 10.1080/10942912.2022.2098971] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
Affiliation(s)
- Duo Liu
- College of Food Science and Engineering, Changchun University, Changchun, China
- School of Life Sciences, Changchun Normal University, Changchun, Changchun, China
| | - Zenghui Shi
- College of Food Science and Engineering, Changchun University, Changchun, China
| | - Siqi Wang
- College of Food Science and Engineering, Changchun University, Changchun, China
| | - Liyuan Zhai
- College of Food Science and Engineering, Changchun University, Changchun, China
| | - Dongxia Gou
- College of Food Science and Engineering, Changchun University, Changchun, China
| | - Jun Zhao
- College of Food Science and Engineering, Changchun University, Changchun, China
| | - Yanbo Hu
- College of Food Science and Engineering, Changchun University, Changchun, China
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Traditional rice-based fermented products: Insight into their probiotic diversity and probable health benefits. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.102082] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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12
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do Prado FG, Pagnoncelli MGB, de Melo Pereira GV, Karp SG, Soccol CR. Fermented Soy Products and Their Potential Health Benefits: A Review. Microorganisms 2022; 10:1606. [PMID: 36014024 PMCID: PMC9416513 DOI: 10.3390/microorganisms10081606] [Citation(s) in RCA: 18] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2022] [Revised: 08/01/2022] [Accepted: 08/03/2022] [Indexed: 12/15/2022] Open
Abstract
In the growing search for therapeutic strategies, there is an interest in foods containing natural antioxidants and other bioactive compounds capable of preventing or reversing pathogenic processes associated with metabolic disease. Fermentation has been used as a potent way of improving the properties of soybean and their components. Microbial metabolism is responsible for producing the β-glucosidase enzyme that converts glycosidic isoflavones into aglycones with higher biological activity in fermented soy products, in addition to several end-metabolites associated with human health development, including peptides, phenolic acids, fatty acids, vitamins, flavonoids, minerals, and organic acids. Thus, several products have emerged from soybean fermentation by fungi, bacteria, or a combination of both. This review covers the key biological characteristics of soy and fermented soy products, including natto, miso, tofu, douchi, sufu, cheonggukjang, doenjang, kanjang, meju, tempeh, thua-nao, kinema, hawaijar, and tungrymbai. The inclusion of these foods in the diet has been associated with the reduction of chronic diseases, with potential anticancer, anti-obesity, antidiabetic, anticholesterol, anti-inflammatory, and neuroprotective effects. These biological activities and the recently studied potential of fermented soybean molecules against SARS-CoV-2 are discussed. Finally, a patent landscape is presented to provide the state-of-the-art of the transfer of knowledge from the scientific sphere to the industrial application.
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Affiliation(s)
- Fernanda Guilherme do Prado
- Department of Bioprocess Engineering and Biotechnology, Federal University of Paraná (UFPR), Curitiba 81530-900, PR, Brazil
| | - Maria Giovana Binder Pagnoncelli
- Bioprocess Engineering and Biotechnology Department, Federal University of Technology-Paraná (UTFPR), Curitiba 80230-900, PR, Brazil
| | | | - Susan Grace Karp
- Department of Bioprocess Engineering and Biotechnology, Federal University of Paraná (UFPR), Curitiba 81530-900, PR, Brazil
| | - Carlos Ricardo Soccol
- Department of Bioprocess Engineering and Biotechnology, Federal University of Paraná (UFPR), Curitiba 81530-900, PR, Brazil
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13
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Kim SH, Yoem SH, Kim JH, Hong JW, Oh YS, Kim JW. Enhancement of TRP Gene Expression and UV Absorption by Bioconverted Chestnut Inner Shell Extracts Using Lactiplantibacillus plantarum. Molecules 2022; 27:molecules27154940. [PMID: 35956891 PMCID: PMC9370671 DOI: 10.3390/molecules27154940] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2022] [Revised: 07/24/2022] [Accepted: 07/26/2022] [Indexed: 11/17/2022] Open
Abstract
In this work, the suppression of tyrosinase-related genes, including an improvement in UV absorption effects of bioconverted CS extracts (BCS), was investigated to improve the skin-whitening effect. Total polyphenols and total flavonoids, which are bioactive components, increased 2.6- and 5.4-times in bioconversion using Lactiplantibacillus plantarum SM4, respectively, as compared to ultrasound-assisted extracts (UCS). The effect of BCS on radical scavenging activity, UV-A absorption, and tyrosinase activity inhibition, contributing to skin-whitening, were 1.3-, 1.2-, and 1.2-times higher than those of UCS, respectively. The main component identified in high-performance liquid chromatography (HPLC) was gallic acid in both UCS and BCS, which increased by 2.9-times following bioconversion. The gene expression of tyrosinase-related proteins, including TRP-1 and TRP-2 genes, was studied to confirm the suppression of melanin synthesis by BCS in order to identify the skin-whitening mechanism, and BCS decreased both genes’ expression by 1.7- and 1.6-times, demonstrating that BCS effectively suppressed melanin synthesis. These findings imply that the chestnut inner shell can be employed as a cosmetic material by simultaneously inhibiting melanogenesis and enhancing UV-A absorption through bioconversion using L. plantarum SM4.
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Affiliation(s)
- So-Hee Kim
- Department of Food Science, Sun Moon University, Natural Science 118, 70 Sunmoon-ro 221, Tangjeong-myeon, Asan-si 336-708, Korea; (S.-H.K.); (S.-H.Y.); (J.-H.K.); (J.-W.H.); (Y.-S.O.)
| | - Suh-Hee Yoem
- Department of Food Science, Sun Moon University, Natural Science 118, 70 Sunmoon-ro 221, Tangjeong-myeon, Asan-si 336-708, Korea; (S.-H.K.); (S.-H.Y.); (J.-H.K.); (J.-W.H.); (Y.-S.O.)
| | - Jun-Hee Kim
- Department of Food Science, Sun Moon University, Natural Science 118, 70 Sunmoon-ro 221, Tangjeong-myeon, Asan-si 336-708, Korea; (S.-H.K.); (S.-H.Y.); (J.-H.K.); (J.-W.H.); (Y.-S.O.)
| | - Ji-Woo Hong
- Department of Food Science, Sun Moon University, Natural Science 118, 70 Sunmoon-ro 221, Tangjeong-myeon, Asan-si 336-708, Korea; (S.-H.K.); (S.-H.Y.); (J.-H.K.); (J.-W.H.); (Y.-S.O.)
| | - Ye-Sol Oh
- Department of Food Science, Sun Moon University, Natural Science 118, 70 Sunmoon-ro 221, Tangjeong-myeon, Asan-si 336-708, Korea; (S.-H.K.); (S.-H.Y.); (J.-H.K.); (J.-W.H.); (Y.-S.O.)
| | - Jin-Woo Kim
- Department of Food Science, Sun Moon University, Natural Science 118, 70 Sunmoon-ro 221, Tangjeong-myeon, Asan-si 336-708, Korea; (S.-H.K.); (S.-H.Y.); (J.-H.K.); (J.-W.H.); (Y.-S.O.)
- Next-Generation Semiconductor Technology Center, Sun Moon University, 70 Sunmoon-ro 221, Tangjeong-myeon, Asan-si 336-708, Korea
- FlexPro Biotechnology, Natural Science 128, 70 Sunmoon-ro 221, Tangjeong-myeon, Asan-si 336-708, Korea
- Correspondence: ; Tel.: +82-41-530-2226
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14
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Medicinal plants with anti-colorectal cancer bioactive compounds: Potential game-changers in colorectal cancer management. Biomed Pharmacother 2022; 153:113383. [PMID: 35820316 DOI: 10.1016/j.biopha.2022.113383] [Citation(s) in RCA: 18] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2022] [Revised: 06/26/2022] [Accepted: 07/06/2022] [Indexed: 01/10/2023] Open
Abstract
Development and identification of molecular compounds capable of killing or inhibiting transformed cells promoting carcinogenesis without inducing toxic effects to the normal cells are of utmost significance. A systematic review was conducted in screening for important literature was extensively performed by searching the Web of Science, Ovid, BMC Springer, Elsevier, Embase, and MEDLINE databases for optimum selectivity. Google Scholar was also used to supplement information. Pharmacotherapeutic biomolecules active against colon cancer carcinogenesis in Musa acuminata and Musa balbisiana (bananas), Punica granatum L (pomegranate), Glycine max (Soybean), Brassica oleracea L var. italica Plenck (Broccoli), and Hibiscus rosa-sinesis and Hibiscus sabdariffa (hibiscus) were evaluated. Signaling pathways like phosphatidylinositol 3-kinase (PI3K), mitogen-activated protein kinase (MAPK), protein kinase B (AKT), and nuclear factor-kappa B (NFκB) correlate the mediation of COX-2 expression. Increased levels of COX-2 are correlated with the occurrence and progression of colon cancer. Natural antioxidants in herbal plants including polyphenols and carotenoids inhibit the oxidation of lipids, proteins, and nucleic acids and thereby preventing the initiation of oxidizing chain reactions. These bioactive compounds should be considered an important dietary supplement.
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15
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Baiseitova A, Ban YJ, Kim JY, Lee G, Shah AB, Kim JH, Lee YH, Park KH. Soybean phytochemicals responsible for bacterial neuraminidase inhibition and their characterization by UPLC-ESI-TOF/MS. Food Funct 2022; 13:6923-6933. [PMID: 35695875 DOI: 10.1039/d2fo00537a] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Ethanol extract of soybean (Glycine max (L.) Merr.) showed good inhibitory activity against bacterial neuraminidase (BNA), which plays a pivotal role in the pathogenesis of a number of microbial diseases. The saponin portion fractionated through preparative HPLC (IC50 = 2.25 μg mL-1) was found to be responsible for the observed BNA inhibition. Estimation of the inhibitory effects by individual compounds showed that the soyasaponins of group B (Ba, Bb, Bb', Bc, and Bd) exhibited extremely high inhibitions (IC50 = 0.25-0.48 μM), whereas group A (Aa, Ab, and Ac) was almost inactive. Kinetic studies determined that group B soyasaponins were noncompetitive inhibitors. Furthermore, molecular docking experiments confirmed that soyasaponin Ba (group B) could undergo binding interactions with various residues in the binding pocket. In contrast, soyasaponin Aa (group A) failed to enter the binding pocket due to its extra scaffold structure of oligosaccharides bonded to the 22-hydroxyl position. The metabolites in the soybean extract were fully characterized using UPLC-ESI-TOF/MS.
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Affiliation(s)
- Aizhamal Baiseitova
- Division of Applied Life Science (BK21 plus), IALS, Gyeongsang National University, Jinju, 52828, Republic of Korea.
| | - Yeong Jun Ban
- Division of Applied Life Science (BK21 plus), IALS, Gyeongsang National University, Jinju, 52828, Republic of Korea.
| | - Jeong Yoon Kim
- Department of Pharmaceutical Engineering, IALS, Gyeongsang National University, Jinju, Republic of Korea
| | - Gihwan Lee
- Division of Applied Life Science (BK21 plus), IALS, Gyeongsang National University, Jinju, 52828, Republic of Korea.
| | - Abdul Bari Shah
- Division of Applied Life Science (BK21 plus), IALS, Gyeongsang National University, Jinju, 52828, Republic of Korea.
| | - Jeong Ho Kim
- Division of Applied Life Science (BK21 plus), IALS, Gyeongsang National University, Jinju, 52828, Republic of Korea.
| | - Yong Hyun Lee
- Division of Applied Life Science (BK21 plus), IALS, Gyeongsang National University, Jinju, 52828, Republic of Korea.
| | - Ki Hun Park
- Division of Applied Life Science (BK21 plus), IALS, Gyeongsang National University, Jinju, 52828, Republic of Korea.
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16
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Xu H, Sun J, Zhao Z, Ma X, Li C, Liu L, Zhang G. Lactobacillus plantarum
ZLC‐18 fermentation improve tyrosinase inhibition activity and antioxidant capacity in soybean hulls. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15788] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Hanxue Xu
- Key Laboratory of Dairy Sciences Ministry of Education College of Food Sciences Northeast Agricultural University Harbin China
| | - Jinwei Sun
- Key Laboratory of Dairy Sciences Ministry of Education College of Food Sciences Northeast Agricultural University Harbin China
- Product Research and Development Center Newhopedairy Co., Ltd Chengdu China
| | - Zifu Zhao
- Key Laboratory of Dairy Sciences Ministry of Education College of Food Sciences Northeast Agricultural University Harbin China
- Inner Mongolia Yili Group Co Ltd, Hohhot China
| | - Xinkai Ma
- Key Laboratory of Dairy Sciences Ministry of Education College of Food Sciences Northeast Agricultural University Harbin China
| | - Chun Li
- Key Laboratory of Dairy Sciences Ministry of Education College of Food Sciences Northeast Agricultural University Harbin China
- Heilongjiang Green Food Research Institute Harbin China
| | - Libo Liu
- Key Laboratory of Dairy Sciences Ministry of Education College of Food Sciences Northeast Agricultural University Harbin China
| | - Guofang Zhang
- Key Laboratory of Dairy Sciences Ministry of Education College of Food Sciences Northeast Agricultural University Harbin China
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17
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Maleki S, Razavi SH, Yadav H. Diabetes and seeds: New horizon to promote human nutrition and anti-diabetics compounds in grains by germination. Crit Rev Food Sci Nutr 2022; 63:8457-8477. [PMID: 35442121 DOI: 10.1080/10408398.2022.2063793] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Type 2 diabetes (T2D) is a complex and heterogeneous chronic metabolic disorder disease that is associated with high blood sugar. Because of the side effects of synthetic drugs on T2D patients and their economic burden, interest in plant-derived functional foods like grains with biological activities has developed. Based on scientific reports, whole grains are rich sources of energy, nutrients, and bioactive compounds and are assumed to have beneficial health effects on glucose enzymes regulation or hyperglycemia. Nowadays, different methods have been applied to enhance whole seed healthful properties and anti-diabetic compounds, and germination is one of them. Germination (sprouting) is a cost-effective method for boosting the activity of endogenous seed enzymes and modifying the structure of macromolecules. Some of these macromolecules like bioactive peptides, polyphenols, dietary fiber, and vitamins are related to diabetes management. Determining the best germination condition can help to promote these anti-diabetics properties of compounds. This study presents relevant information about diabetes, the effect of seed germination on releasing bioactive compounds, and optimizing environmental germination conditions to improve the anti-diabetic compounds in seeds for reaching functional food.
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Affiliation(s)
- Sima Maleki
- Department of Food Science, Engineering and Technology, Faculty of Agriculture Engineering and Natural Resources, University of Tehran, Karaj, Iran
| | - Seyed Hadi Razavi
- Department of Food Science, Engineering and Technology, Faculty of Agriculture Engineering and Natural Resources, University of Tehran, Karaj, Iran
| | - Hariom Yadav
- Center for Diabetes, Obesity, and Metabolism, Department of Internal Medicine-Molecular Medicine and Department of Microbiology and Immunology, Wake Forest School of Medicine, NC, USA
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18
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Patel DK. Medicinal Importance, Pharmacological Activities and Analytical Aspects of an Isoflavone Glycoside Tectoridin. CURRENT NUTRITION & FOOD SCIENCE 2022. [DOI: 10.2174/1570193x19666220411133129] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Background:
Polyphenols are a group of plant secondary metabolites that are produced in plants as a protective system against oxidative stress, UV radiation, pathogens and predator’s attack. Flavonoids are major class of plant phenolics found to be present in fruits, vegetables, tea and red wine. Tectoridin also called 40,5,7-thrihydroxy-6-methoxyisoflavone-7-Ob-D-glucopyranoside is an isoflavone glycoside found to be present in the flower of Porites lobata.
Methods:
Present work focused on the biological importance, therapeutic potential and pharmacological activities of tectoridin in medicine. Numerous scientific data has been collected from different literature databases such as Google Scholar, Science Direct, PubMed and Scopus in order to know the health beneficial potential of tectoridin. Pharmacological data have been analyzed in the present work to know the biological effectiveness of tectoridin against human disorders. Analytical data of tectoridin have been collected and analyzed in the present work in order to know the importance of modern analytical method in the isolation, separation and identification of tectoridin.
Results:
Scientific data analysis revealed the biological importance and therapeutic benefit of tectoridin in medicine, signifying the therapeutic potential of tectoridin in the healthcare systems. Biological activities of tectoridin are mainly due to its anti-inflammatory, anti-platelet, anti-angiogenic, hepatoprotective, anti-tumor, estrogenic, antioxidant and hypoglycemic activity. However effectiveness of tectoridin against rat lens aldose reductase, nitric oxide, skeletal and cardiac muscle sarcoplasmic reticulum and enzymes have been also presented in this work. Analytical data signified the importance of modern analytical techniques for the separation, identification and isolation of tectoridin.
Conclusion:
Present work signified the biological importance and therapeutic benefit of tectoridin in the medicine and other allied health sectors.
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Affiliation(s)
- Dinesh Kumar Patel
- Department of Pharmaceutical Sciences, Sam Higginbottom University of Agriculture, Technology and Sciences, Prayagraj, 211007, Uttar Pradesh, India
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19
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Chitisankul W, Shimada K, Tsukamoto C. Antioxidative Capacity of Soyfoods and Soy Active Compounds. POL J FOOD NUTR SCI 2022. [DOI: 10.31883/pjfns/146562] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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20
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Kumar M, Suhag R, Hasan M, Dhumal S, Radha, Pandiselvam R, Senapathy M, Sampathrajan V, Punia S, Sayed AAS, Singh S, Kennedy JF. Black soybean ( Glycine max (L.) Merr.): paving the way toward new nutraceutical. Crit Rev Food Sci Nutr 2022; 63:6208-6234. [PMID: 35139704 DOI: 10.1080/10408398.2022.2029825] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/09/2022]
Abstract
Black soybean (BS) is a nutritious legume that is high in proteins, essential amino acids, dietary fiber, vitamins, minerals, anthocyanins, phenolic acids, isoflavones, and flavones. Traditional approaches for extracting BS bioactive compounds are commonly employed because they are simple and inexpensive, but they use toxic solvents and have lower yields. As a result, new extraction techniques have been developed, such as microwave, ultrasound, and enzyme-assisted extraction. Modern approaches are less harmful to the environment, are faster, and produce higher yields. The major anthocyanin in the BS seed coat was discovered as cyanidin-3-O-glucoside, accounting for nearly 75% of the total anthocyanins. BS and its seed coat also contains phenolic acids (p-hydroxybenzoic, gallic, vanillin, syringic acid), isoflavones (daidzein, glycitein and genistein), flavones, flavonols, flavanones, and flavanols. Bioactive compounds present in BS exhibit antioxidant, anti-cancerous, anti-diabetic, anti-obesity, anti-inflammatory, cardio and neuroprotective activities. The characterization and biological activity investigation of these bioactive compounds has provided researchers and food manufacturers with valuable information for developing functional food products and nutraceutical ingredients. In this review, the nutritional makeup of BS is reviewed, and the paper seeks to provide an insight of bioactive compound extraction methods as well as bioactive compounds identified by various researchers. The biological activities of BS extracts and their potential applications in food products (noodles), biodegradable films (pH sensitive film), and therapeutic applications (wound healing and anti-inflammation) are also discussed in the study. Therefore, BS have enormous potential for use in developing functional foods and nutraceutical components. This is the first review of its sort to describe and explain various extraction methodologies and characterization of bioactives, as well as their biological activity recorded in diverse works of literature, making it possible for food manufacturers and scientists to get a quick overview.
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Affiliation(s)
- Manoj Kumar
- Chemical and Biochemical Processing Division, ICAR - Central Institute for Research on Cotton Technology, Mumbai, India
| | - Rajat Suhag
- National Institute of Food Technology Entrepreneurship and Management, Sonipat, India
| | - Muzaffar Hasan
- Agro Produce Processing Division, ICAR-Central Institute of Agricultural Engineering, Bhopal, India
| | - Sangram Dhumal
- Division of Horticulture, RCSM College of Agriculture, Kolhapur, India
| | - Radha
- School of Biological and Environmental Sciences, Shoolini University of Biotechnology and Management Sciences, Solan, India
| | - R Pandiselvam
- Division of Physiology, Biochemistry and Post-Harvest Technology, ICAR - Central Plantation Crops Research Institute (CPCRI), Kasaragod, India
| | - Marisennayya Senapathy
- Department of Rural Development and Agricultural Extension, College of Agriculture, Wolaita Sodo University, Wolaita Sodo, Ethiopia
| | | | - Sneh Punia
- Agricultural College and Research Institute, Tamil Nadu Agricultural University, Madurai, India
- Department of Food, Nutrition and Packaging Sciences, Clemson University, Clemson, SC, USA
| | - Ali A S Sayed
- Agricultural College and Research Institute, Tamil Nadu Agricultural University, Madurai, India
- Botany Department, Faculty of Agriculture, Fayoum University, Fayoum, Egypt
| | - Surinder Singh
- Agricultural College and Research Institute, Tamil Nadu Agricultural University, Madurai, India
- Dr. S.S. Bhatnagar University Institute of Chemical Engineering and Technology, Panjab University, Chandigarh, India
| | - John F Kennedy
- Agricultural College and Research Institute, Tamil Nadu Agricultural University, Madurai, India
- Chembiotech Laboratories, Advanced Science and Technology Institute, Kyrewood House, Worcs, UK
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Garbiec E, Cielecka-Piontek J, Kowalówka M, Hołubiec M, Zalewski P. Genistein-Opportunities Related to an Interesting Molecule of Natural Origin. Molecules 2022; 27:815. [PMID: 35164079 PMCID: PMC8840253 DOI: 10.3390/molecules27030815] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/08/2021] [Revised: 01/21/2022] [Accepted: 01/24/2022] [Indexed: 12/19/2022] Open
Abstract
Nowadays, increasingly more attention is being paid to a holistic approach to health, in which diet contributes to disease prevention. There is growing interest in functional food that not only provides basic nutrition but has also been demonstrated to be an opportunity for the prevention of disorders. A promising functional food is soybean, which is the richest source of the isoflavone, genistein. Genistein may be useful in the prevention and treatment of such disorders as psoriasis, cataracts, cystic fibrosis, non-alcoholic fatty liver disease and type 2 diabetes. However, achievable concentrations of genistein in humans are low, and the use of soybean as a functional food is not devoid of concerns, which are related to genistein's potential side effects resulting from its estrogenic and goitrogenic effects.
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Affiliation(s)
- Ewa Garbiec
- Department of Pharmacognosy, Faculty of Pharmacy, Poznan University of Medical Sciences, 4 Święcickiego St., 60-780 Poznan, Poland; (E.G.); (P.Z.)
| | - Judyta Cielecka-Piontek
- Department of Pharmacognosy, Faculty of Pharmacy, Poznan University of Medical Sciences, 4 Święcickiego St., 60-780 Poznan, Poland; (E.G.); (P.Z.)
| | - Magdalena Kowalówka
- Department of Bromatology, Faculty of Pharmacy, Poznan University of Medical Sciences, 42 Marcelińska St., 60-354 Poznan, Poland;
| | - Magdalena Hołubiec
- Department of Pediatric Gastroenterology and Metabolic Diseases, Poznan University of Medical Sciences, Szpitalna 27/33 St., 60-572 Poznan, Poland;
| | - Przemysław Zalewski
- Department of Pharmacognosy, Faculty of Pharmacy, Poznan University of Medical Sciences, 4 Święcickiego St., 60-780 Poznan, Poland; (E.G.); (P.Z.)
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22
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Kulprachakarn K, Chaipoot S, Phongphisutthinant R, Paradee N, Prommaban A, Ounjaijean S, Rerkasem K, Parklak W, Prakit K, Saengsitthisak B, Chansiw N, Pangjit K, Boonyapranai K. Antioxidant Potential and Cytotoxic Effect of Isoflavones Extract from Thai Fermented Soybean (Thua-Nao). Molecules 2021; 26:7432. [PMID: 34946514 PMCID: PMC8705088 DOI: 10.3390/molecules26247432] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2021] [Revised: 12/04/2021] [Accepted: 12/06/2021] [Indexed: 11/16/2022] Open
Abstract
Thua-nao, or Thai fermented soybeans, is a traditional Lanna fermented food in Northern Thailand. It is produced by using a specific bacterial species called Bacillus subtilis var. Thua-nao. We investigated the antioxidant activity and cytotoxic effect of isoflavones from Thua-nao. The phenolic compound contents and total flavonoid contents were determined by spectrophotometry. The antioxidant activity was examined using the ABTS, FRAP, and DPPH assays. The isoflavone contents and phenolic compositions were examined by the high-performance liquid chromatography (HPLC) and liquid chromatography-mass spectrometry (LC-MS) techniques. The ability of isoflavones to inhibit human cancer cell growth was assessed by the MTT assay. The total phenolic content, total flavonoid content, and antioxidant activities of the isoflavones were 49.00 ± 0.51 mg GAE/g of dry extract (DE), 10.76 ± 0.82 mg QE/g of DE, 61.03 ± 0.97 µmol Trolox/g of DE, 66.54 ± 3.97 µM FeSO4/g of DE, and 22.47 ± 1.92% of DPPH inhibition, respectively. Additionally, the isoflavone extracts from Thua-nao had high isoflavone contents and polyphenolic compound compositions, especially daidzein and genistein. The isoflavone demonstrated a weak inhibition of MCF-7 and HEK293 cancer cell growth. It has a high antioxidant component, which is beneficial and can be developed for new therapeutic uses. However, further studies on the benefits of Thua-nao should be performed for realizing better and more effective uses soon.
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Affiliation(s)
- Kanokwan Kulprachakarn
- School of Health Sciences Research, Research Institute for Health Sciences, Chiang Mai University, Chiang Mai 50200, Thailand;
- Environmental and Occupational Health Sciences and Non Communicable Diseases Research Group (EOHS and NCD Research Group), Research Institute for Health Sciences, Chiang Mai University, Chiang Mai 50200, Thailand; (K.R.); (W.P.)
| | - Supakit Chaipoot
- Science and Technology Research Institute, Chiang Mai University, Chiang Mai 50200, Thailand; (S.C.); (R.P.)
| | - Rewat Phongphisutthinant
- Science and Technology Research Institute, Chiang Mai University, Chiang Mai 50200, Thailand; (S.C.); (R.P.)
- Center of Excellent in Microbial Diversity and Sustainable Utilization, Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand
| | - Narisara Paradee
- Oxidative Stress Cluster, Department of Biochemistry, Faculty of Medicine, Chiang Mai University, Chiang Mai 50200, Thailand; (N.P.); (A.P.)
| | - Adchara Prommaban
- Oxidative Stress Cluster, Department of Biochemistry, Faculty of Medicine, Chiang Mai University, Chiang Mai 50200, Thailand; (N.P.); (A.P.)
| | - Sakaewan Ounjaijean
- School of Health Sciences Research, Research Institute for Health Sciences, Chiang Mai University, Chiang Mai 50200, Thailand;
- Environmental and Occupational Health Sciences and Non Communicable Diseases Research Group (EOHS and NCD Research Group), Research Institute for Health Sciences, Chiang Mai University, Chiang Mai 50200, Thailand; (K.R.); (W.P.)
| | - Kittipan Rerkasem
- Environmental and Occupational Health Sciences and Non Communicable Diseases Research Group (EOHS and NCD Research Group), Research Institute for Health Sciences, Chiang Mai University, Chiang Mai 50200, Thailand; (K.R.); (W.P.)
- Department of Surgery, Faculty of Medicine, Chiang Mai University, Chiang Mai 50200, Thailand
| | - Wason Parklak
- Environmental and Occupational Health Sciences and Non Communicable Diseases Research Group (EOHS and NCD Research Group), Research Institute for Health Sciences, Chiang Mai University, Chiang Mai 50200, Thailand; (K.R.); (W.P.)
| | - Kanittha Prakit
- Faculty of Pharmacy, Payap University, Chiang Mai 50000, Thailand; (K.P.); (B.S.)
| | | | - Nittaya Chansiw
- School of Medicine, Mae Fah Luang University, Chiang Rai 57100, Thailand;
| | - Kanjana Pangjit
- College of Medicine and Public Health, Ubon Ratchathani University, Ubon Ratchathani 34190, Thailand;
| | - Kongsak Boonyapranai
- Environmental and Occupational Health Sciences and Non Communicable Diseases Research Group (EOHS and NCD Research Group), Research Institute for Health Sciences, Chiang Mai University, Chiang Mai 50200, Thailand; (K.R.); (W.P.)
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Liu H, Luo S, Liu J, Yan Q, Yang S, Jiang Z. Novel green soybean shuidouchi fermented by Bacillus velezensis with multibioactivities. Food Sci Nutr 2021; 9:6538-6547. [PMID: 34925783 PMCID: PMC8645744 DOI: 10.1002/fsn3.2579] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2021] [Revised: 08/24/2021] [Accepted: 08/26/2021] [Indexed: 11/22/2022] Open
Abstract
Soybeans are usually fermented by Bacillus subtilis to produce shuidouchi, which is a traditional fermentation soybean product in China. In the study, green soybeans were fermented by Bacillus velezensis to make a novel green soybean shuidouchi with multibioactivities. The processing conditions were optimized as follows: initial moisture content 75%, inoculum concentration 7 log CFU/g, and incubation time 24 h for prefermentation; water addition 50%, salt addition 6%, temperature 45°C, 3 days for postfermentation. The fermented green soybean shuidouchi (FGSS) showed 234.8 FU/g dry weight (DW) for the fibrinolytic activity and IC50 of 0.33 mg/ml for the anticoagulant activity. FGSS had higher contents of chemical components including 3.6 mg rutin (RE)/g DW of total flavonoids, 8.2 mg gallic acid (GAE)/g DW of total phenolics, 63.7 mg/g DW of reducing sugars, and 163.8 mg/g DW of peptides than the unfermented green soybean shuidouchi (UGSS). Moreover, it exhibited high antioxidant activities of 29.8, 85.1 μmol trolox equivalent (TE)/g DW, and 12.8 μmol Fe2+/g DW through 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2'-azino-bis (3-ethylbenzthiazoline-6-sulfonic acid) diammonium salt (ABTS), and ferric reducing antioxidant power (FRAP) experiments. Thus, a novel green soybean shuidouchi fermented by B. velezensis owing to multibioactivities can provide a theoretical basis for the further development of functional shuidouchi.
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Affiliation(s)
- Hong Liu
- Key Laboratory of Food Bioengineering (China National Light Industry)College of EngineeringChina Agricultural UniversityBeijingChina
| | - Shen Luo
- Beijing Advanced Innovation Center for Food Nutrition and Human HealthCollege of Food Science & Nutritional EngineeringChina Agricultural UniversityBeijingChina
| | - Jun Liu
- Beijing Advanced Innovation Center for Food Nutrition and Human HealthCollege of Food Science & Nutritional EngineeringChina Agricultural UniversityBeijingChina
| | - Qiaojuan Yan
- Key Laboratory of Food Bioengineering (China National Light Industry)College of EngineeringChina Agricultural UniversityBeijingChina
| | - Shaoqing Yang
- Beijing Advanced Innovation Center for Food Nutrition and Human HealthCollege of Food Science & Nutritional EngineeringChina Agricultural UniversityBeijingChina
| | - Zhengqiang Jiang
- Beijing Advanced Innovation Center for Food Nutrition and Human HealthCollege of Food Science & Nutritional EngineeringChina Agricultural UniversityBeijingChina
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Gopikrishna T, Suresh Kumar HK, Perumal K, Elangovan E. Impact of Bacillus in fermented soybean foods on human health. ANN MICROBIOL 2021; 71:30. [PMID: 34305497 PMCID: PMC8285709 DOI: 10.1186/s13213-021-01641-9] [Citation(s) in RCA: 22] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/16/2021] [Accepted: 07/05/2021] [Indexed: 12/23/2022] Open
Abstract
PURPOSE Fermented soybean foods (FSF) is popularly consumed in the South-East Asian countries. Bacillus species, a predominant microorganism present in these foods, have demonstrated beneficial and deleterious impacts on human health. These microorganisms produce bioactive compounds during fermentation that have beneficial impacts in improving human health. However, the health risks associated with FSF, food pathogens, biogenic amines (BAs) production, and late-onset anaphylaxis, remain a concern. The purpose of this review is to present an in-depth analysis of positive and negative impacts as a result of consumption of FSF along with the measures to alleviate health risks for human consumption. METHODS This review was composed by scrutinizing contemporary literature of peer-reviewed publications related to Bacillus and FSF. Based on the results from academic journals, this review paper was categorized into FSF, role of Bacillus species in these foods, process of fermentation, beneficial, and adverse influence of these foods along with methods to improve food safety. Special emphasis was given to the potential benefits of bioactive compounds released during fermentation of soybean by Bacillus species. RESULTS The nutritional and functional properties of FSF are well-appreciated, due to the release of peptides and mucilage, which have shown health benefits: in managing cardiac disease, gastric disease, cancer, allergies, hepatic disease, obesity, immune disorders, and especially microbial infections due to the presence of probiotic property, which is a potential alternative to antibiotics. Efficient interventions were established to mitigate pitfalls like the techniques to reduce BAs and food pathogens and by using a defined starter culture to improve the safety and quality of these foods. CONCLUSION Despite some of the detrimental effects produced by these foods, potential health benefits have been observed. Therefore, soybean foods fermented by Bacillus can be a promising food by integrating effective measures for maintaining safety and quality for human consumption. Further, in vivo analysis on the activity and dietary interventions of bioactive compounds among animal models and human volunteers are yet to be achieved which is essential to commercialize them for safe consumption by humans, especially immunocompromised patients.
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Affiliation(s)
- Trishala Gopikrishna
- Department of Biotechnology, Sri Ramachandra Faculty of Biomedical Sciences & Technology, Sri Ramachandra Institute of Higher Education and Research (SRIHER), Deemed to be University, Chennai, India
| | - Harini Keerthana Suresh Kumar
- Department of Biotechnology, Sri Ramachandra Faculty of Biomedical Sciences & Technology, Sri Ramachandra Institute of Higher Education and Research (SRIHER), Deemed to be University, Chennai, India
| | - Kumar Perumal
- Department of Biotechnology, Sri Ramachandra Faculty of Biomedical Sciences & Technology, Sri Ramachandra Institute of Higher Education and Research (SRIHER), Deemed to be University, Chennai, India
| | - Elavarashi Elangovan
- Department of Biotechnology, Sri Ramachandra Faculty of Biomedical Sciences & Technology, Sri Ramachandra Institute of Higher Education and Research (SRIHER), Deemed to be University, Chennai, India
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