1
|
Zhang P, Lu LY, Liao SY, Xu GT, Liu XY, Hu ZL, Xu Y, Wang LY. Cell wall breaking of Haematococcus pluvialis biomass facilitated by Baijiu jiuqu fermentation with simultaneously production of beverages. BIORESOURCE TECHNOLOGY 2023; 379:129041. [PMID: 37037338 DOI: 10.1016/j.biortech.2023.129041] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/14/2023] [Revised: 04/02/2023] [Accepted: 04/07/2023] [Indexed: 05/03/2023]
Abstract
The microalgae Haematococcus pluvialis is a commercial source of natural astaxanthin. However, mature cells develop rigid three-layer wall structures and a repulsive odor. This study applied a liquid static fermentation system to screen hydrolyzing microorganisms for cell wall hydrolysis. Baijiu jiuqu and Gutian hongqu were found to have promising potential for application. The fermentation using 2% baijiu jiuqu and 2% glucose for pre-activation achieved comparable recovery of carotenoids to homogenizer disruption methods and produced stable fragrance which may be attributed to ethyl octanoate, hexyl formate, and phenethyl butyrate, as revealed by gas chromatography-mass spectrometry analysis. The abundance of astaxanthin molecules was slightly affected by fermentation with fold change < 2, while molecules with higher fold change (>10) were mainly carbohydrates, lipids, and steroids proving the safety of the fermentation. This study provides a new scheme for the biorefining of Haematococcus. pluvialis, potentially contributing to the industrial production of natural astaxanthin.
Collapse
Affiliation(s)
- Peng Zhang
- Shenzhen Key Laboratory of Marine Bioresource and Eco-environmental Science, Longhua Innovation Institute for Biotechnology, College of Life Sciences and Oceanography, Shenzhen University, Shenzhen 518060, China; Key Laboratory of Optoelectronic Engineering, Shenzhen University, Shenzhen 518060, China
| | - Lan-Yi Lu
- Shenzhen Key Laboratory of Marine Bioresource and Eco-environmental Science, Longhua Innovation Institute for Biotechnology, College of Life Sciences and Oceanography, Shenzhen University, Shenzhen 518060, China
| | - Shuang-Yan Liao
- Shenzhen Key Laboratory of Marine Bioresource and Eco-environmental Science, Longhua Innovation Institute for Biotechnology, College of Life Sciences and Oceanography, Shenzhen University, Shenzhen 518060, China
| | - Gui-Ting Xu
- Shenzhen Key Laboratory of Marine Bioresource and Eco-environmental Science, Longhua Innovation Institute for Biotechnology, College of Life Sciences and Oceanography, Shenzhen University, Shenzhen 518060, China
| | - Xin-Yi Liu
- Shenzhen Key Laboratory of Marine Bioresource and Eco-environmental Science, Longhua Innovation Institute for Biotechnology, College of Life Sciences and Oceanography, Shenzhen University, Shenzhen 518060, China
| | - Zhang-Li Hu
- Shenzhen Key Laboratory of Marine Bioresource and Eco-environmental Science, Longhua Innovation Institute for Biotechnology, College of Life Sciences and Oceanography, Shenzhen University, Shenzhen 518060, China; Key Laboratory of Optoelectronic Engineering, Shenzhen University, Shenzhen 518060, China
| | - Ying Xu
- Shenzhen Key Laboratory of Marine Bioresource and Eco-environmental Science, Longhua Innovation Institute for Biotechnology, College of Life Sciences and Oceanography, Shenzhen University, Shenzhen 518060, China
| | - Li-Yan Wang
- Shenzhen Key Laboratory of Marine Bioresource and Eco-environmental Science, Longhua Innovation Institute for Biotechnology, College of Life Sciences and Oceanography, Shenzhen University, Shenzhen 518060, China.
| |
Collapse
|
2
|
Kocabay S. Evaluation of probiotic properties of Levilactobacillus brevis isolated from hawthorn vinegar. Arch Microbiol 2023; 205:258. [PMID: 37286902 DOI: 10.1007/s00203-023-03599-5] [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: 12/27/2022] [Revised: 05/24/2023] [Accepted: 05/25/2023] [Indexed: 06/09/2023]
Abstract
Probiotic microorganisms are increasing their interest today due to the benefits they provide to humans. Vinegar is the process of processing foods containing carbohydrates that can be fermented by acetic acid bacteria and yeasts. Hawthorn vinegar is also important in terms of amino acids, aromatic compounds, organic acids, vitamins and minerals it contains. Depending on the variety of microorganisms in it, the content of hawthorn vinegar changes, especially its biological activity. Bacteria were isolated from handmade hawthorn vinegar obtained in this study. After performing its genotypic characterization, it has been tested that it can grow in low pH environment, survive in artificial gastric and small intestinal fluid, survive against bile acids, surface adhesion characteristics, antibiotic susceptibility, adhesion, and degrade various cholesterol precursors. According to the results obtained, the studied isolate is Levilactobacillus brevis, it can reproduce best at pH 6.3, survives 72.22% in simulated gastric juice, 69.59% in small intestinal fluid, and 97% adhesion to HTC-116. Partially reproduces even in the presence of 2% ox-bile, surface hydrophobicity is 46.29% for n-hexadecane. It has been determined that it can degrade 4 different cholesterol precursors except for Sodium thioglycolate and is generally resistant to antibiotics except for CN30 and N30. Considering the experimental findings of Levilactobacillus brevis isolated from hawthorn vinegar for the first time, it can be said that Levilactobacillus brevis has probiotic properties.
Collapse
Affiliation(s)
- Samet Kocabay
- Department of Molecular Biology and Genetics, Faculty of Science and Art, Inonu University , Malatya, Turkey.
| |
Collapse
|
3
|
Bioprocessing to Preserve and Improve Microalgae Nutritional and Functional Potential: Novel Insight and Perspectives. Foods 2023; 12:foods12050983. [PMID: 36900500 PMCID: PMC10001325 DOI: 10.3390/foods12050983] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/23/2023] [Revised: 02/16/2023] [Accepted: 02/23/2023] [Indexed: 03/02/2023] Open
Abstract
Microalgae are aquatic unicellular microorganisms and, although various species are approved for human consumption, Arthrospira and Chlorella are the most widespread. Several nutritional and functional properties have been bestowed to microalgae principal micro- and macro-nutrients, with antioxidant, immunomodulatory and anticancer being the most common. The many references to their potential as a food of the future is mainly ascribed to the high protein and essential amino acid content, but they are also a source of pigments, lipids, sterols, polysaccharides, vitamins, and phenolic compounds with positive effects on human health. Nevertheless, microalgae use is often hindered by unpleasant color and flavor and several strategies have been sought to minimize such challenges. This review provides an overview of the strategies so far proposed and the main nutritional and functional characteristic of microalgae and the foods made thereof. Processing treatments have been used to enrich microalgae-derived substrates in compounds with antioxidant, antimicrobial, and anti-hypertensive properties. Extraction, microencapsulation, enzymatic treatments, and fermentation are the most common, each with their own pros and cons. Yet, for microalgae to be the food of the future, more effort should be put into finding the right pre-treatments that can allow the use of the whole biomass and be cost-effective while bringing about features that go beyond the mere increase of proteins.
Collapse
|
4
|
Csatlos NI, Simon E, Teleky BE, Szabo K, Diaconeasa ZM, Vodnar DC, Ciont (Nagy) C, Pop OL. Development of a Fermented Beverage with Chlorella vulgaris Powder on Soybean-Based Fermented Beverage. Biomolecules 2023; 13:biom13020245. [PMID: 36830613 PMCID: PMC9953086 DOI: 10.3390/biom13020245] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/04/2022] [Revised: 01/25/2023] [Accepted: 01/26/2023] [Indexed: 01/31/2023] Open
Abstract
The area of functional beverages made from plant-based or non-dairy milk is one of the fastest-growing sectors in the world. The microalgae Chlorella vulgaris is a source of functional ingredients, with a large spectrum of healthy compounds, such as canthaxanthins, astaxanthins, peptides, and oleic acid. The study aimed to investigate the suitability of C. vulgaris biomass as a substrate for Lactobacillus fermentum and Lactobacillus rhamnosus development and fermentation in vegetal soy beverages and to evaluate the fermented product in terms of bacterial viability, antioxidant capacity, and in vitro bio-accessibility. During fermentation, a bacterial concentration of 8.74 log10 CFU/mL was found in the soy beverage with C. vulgaris and L. rhamnosus, and 8.71 log10 CFU/mL in beverage with C. vulgaris and L. fermentum. Polyphenol content and dietary antioxidant capacity significantly improved after fermentation soy drinks. On the other hand, through the digestibility of the beverages, the bacterial viability significantly decreased. To comprehend the components responsible for the efficient delivery of bacteria across the gastrointestinal tract, further investigation is required on probiotic encapsulation methods.
Collapse
Affiliation(s)
- Norbert-Istvan Csatlos
- Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Science and Veterinary Medicine, 400372 Cluj-Napoca, Romania
| | - Elemer Simon
- Institute of Life Sciences, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 400372 Cluj-Napoca, Romania
| | - Bernadette-Emőke Teleky
- Institute of Life Sciences, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 400372 Cluj-Napoca, Romania
| | - Katalin Szabo
- Institute of Life Sciences, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 400372 Cluj-Napoca, Romania
| | - Zorița Maria Diaconeasa
- Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Science and Veterinary Medicine, 400372 Cluj-Napoca, Romania
| | - Dan-Cristian Vodnar
- Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Science and Veterinary Medicine, 400372 Cluj-Napoca, Romania
- Institute of Life Sciences, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 400372 Cluj-Napoca, Romania
| | - Călina Ciont (Nagy)
- Institute of Life Sciences, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 400372 Cluj-Napoca, Romania
- Correspondence: (C.C.); (O.-L.P.)
| | - Oana-Lelia Pop
- Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Science and Veterinary Medicine, 400372 Cluj-Napoca, Romania
- Molecular Nutrition and Proteomics Lab, CDS3, Life Science Institute, University of Agricultural Science and Veterinary Medicine, 400372 Cluj-Napoca, Romania
- Correspondence: (C.C.); (O.-L.P.)
| |
Collapse
|
5
|
Functional Properties of Dunaliella salina and Its Positive Effect on Probiotics. Mar Drugs 2022; 20:md20120781. [PMID: 36547928 PMCID: PMC9781844 DOI: 10.3390/md20120781] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2022] [Revised: 12/11/2022] [Accepted: 12/12/2022] [Indexed: 12/23/2022] Open
Abstract
The unicellular green microalga Dunaliella is a potential source of a wide range of nutritionally important compounds applicable to the food industry. The aim of this study was to assess the effect of Dunaliella salina dried biomass on the growth and adherence of 10 strains of Lactobacillus, Lacticaseibacillus, and Bifidobacterium. The immunomodulatory, antioxidant, and cytotoxic effects of D. salina on human peripheral mononuclear cells and simulated intestinal epithelial cell lines Caco-2 and HT-29 were evaluated. Furthermore, the hypocholesterolemic effects of the microalgae on lipid metabolism in rats fed a high-fat diet were analyzed. The addition of D. salina biomass had a positive effect on the growth of nine out of 10 probiotics and promoted the adherence of three bifidobacteria strains to human cell lines. The antioxidant and immunomodulatory properties of D. salina were concentration-dependent. The inflammatory cytokines (TNF-α and IL-6) were significantly increased following Dunaliella stimulation at the lowest concentration (0.5% w/v). Eight week supplementation of D. salina to the diet of hypercholesteromic rats significantly decreased the serum concentrations of LDL-C, VLDL, IDL-B, and IDL-C. D. salina is not cytotoxic in intestinal cell models; it promotes adherence of selected bifidobacteria, it affords immunomodulatory and antioxidant effects, and its addition to diets may help decrease atherosclerosis risk factors.
Collapse
|
6
|
Molfetta M, Morais EG, Barreira L, Bruno GL, Porcelli F, Dugat-Bony E, Bonnarme P, Minervini F. Protein Sources Alternative to Meat: State of the Art and Involvement of Fermentation. Foods 2022; 11:2065. [PMID: 35885308 PMCID: PMC9319875 DOI: 10.3390/foods11142065] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2022] [Revised: 06/29/2022] [Accepted: 07/08/2022] [Indexed: 12/29/2022] Open
Abstract
Meat represents an important protein source, even in developing countries, but its production is scarcely sustainable, and its excessive consumption poses health issues. An increasing number of Western consumers would replace, at least partially, meat with alternative protein sources. This review aims at: (i) depicting nutritional, functional, sensory traits, and critical issues of single-cell proteins (SCP), filamentous fungi, microalgae, vegetables (alone or mixed with milk), and insects and (ii) displaying how fermentation could improve their quality, to facilitate their use as food items/ingredients/supplements. Production of SCP (yeasts, filamentous fungi, microalgae) does not need arable land and potable water and can run continuously, also using wastes and byproducts. Some filamentous fungi are also consumed as edible mushrooms, and others are involved in the fermentation of traditional vegetable-based foods. Cereals, pseudocereals, and legumes may be combined to offer an almost complete amino acid profile. Fermentation of such vegetables, even in combination with milk-based products (e.g., tarhana), could increase nutrient concentrations, including essential amino acids, and improve sensory traits. Different insects could be used, as such or, to increase their acceptability, as ingredient of foods (e.g., pasta). However, insects as a protein source face with safety concerns, cultural constraints, and a lack of international regulatory framework.
Collapse
Affiliation(s)
- Mariagrazia Molfetta
- Dipartimento di Scienze del Suolo, della Pianta e degli Alimenti, Università degli Studi di Bari Aldo Moro, Via Amendola 165/a, 70126 Bari, Italy; (M.M.); (G.L.B.); (F.P.)
| | - Etiele G. Morais
- Centro de Ciências do Mar (CCMAR), Universidade do Algarve, 8005-139 Faro, Portugal; (E.G.M.); (L.B.)
| | - Luisa Barreira
- Centro de Ciências do Mar (CCMAR), Universidade do Algarve, 8005-139 Faro, Portugal; (E.G.M.); (L.B.)
| | - Giovanni Luigi Bruno
- Dipartimento di Scienze del Suolo, della Pianta e degli Alimenti, Università degli Studi di Bari Aldo Moro, Via Amendola 165/a, 70126 Bari, Italy; (M.M.); (G.L.B.); (F.P.)
| | - Francesco Porcelli
- Dipartimento di Scienze del Suolo, della Pianta e degli Alimenti, Università degli Studi di Bari Aldo Moro, Via Amendola 165/a, 70126 Bari, Italy; (M.M.); (G.L.B.); (F.P.)
| | - Eric Dugat-Bony
- UMR SayFood, INRAE, AgroParisTech, Université Paris-Saclay, Avenue Lucien Brétignières, 78850 Thiverval-Grignon, France; (E.D.-B.); (P.B.)
| | - Pascal Bonnarme
- UMR SayFood, INRAE, AgroParisTech, Université Paris-Saclay, Avenue Lucien Brétignières, 78850 Thiverval-Grignon, France; (E.D.-B.); (P.B.)
| | - Fabio Minervini
- Dipartimento di Scienze del Suolo, della Pianta e degli Alimenti, Università degli Studi di Bari Aldo Moro, Via Amendola 165/a, 70126 Bari, Italy; (M.M.); (G.L.B.); (F.P.)
| |
Collapse
|
7
|
Effect of co-fermentation system with isolated new yeasts on soymilk: microbiological, physicochemical, rheological, aromatic, and sensory characterizations. Braz J Microbiol 2022; 53:1549-1564. [DOI: 10.1007/s42770-022-00773-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2021] [Accepted: 04/16/2022] [Indexed: 11/02/2022] Open
|
8
|
Teng CS, Xue C, Lin JY, Ng IS. Towards high-level protein, beta-carotene, and lutein production from Chlorella sorokiniana using aminobutyric acid and pseudo seawater. Biochem Eng J 2022. [DOI: 10.1016/j.bej.2022.108473] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/02/2022]
|