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Ramires FA, Durante M, D’Antuono I, Garbetta A, Bruno A, Tarantini A, Gallo A, Cardinali A, Bleve G. Novel Fermentation Strategies of Strawberry Tree Arbutus unedo Fruits to Obtain High Nutritional Value Products. Int J Mol Sci 2024; 25:684. [PMID: 38255758 PMCID: PMC10815911 DOI: 10.3390/ijms25020684] [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: 12/01/2023] [Revised: 12/22/2023] [Accepted: 12/31/2023] [Indexed: 01/24/2024] Open
Abstract
The strawberry tree (Arbustus unedo) is a medicinal plant and an important source of biocompounds, potentially useful for pharmaceutical and chemical applications to prevent or treat several human diseases. The strawberry tree fruits have usually been used to produce traditional products such as jams and jellies and to obtain fermented alcoholic drinks, representing the most valuable derivative products. Other fermented products are potentially interesting for their nutritional value; however, the fermentation process needs to be controlled and standardized to obtain high-quality products/ingredients. In this work, we investigated two different fermentative procedures, using strawberry tree whole fruit and fruit paste as matrices inoculated with a selected starter strain of Saccharomyces cerevisiae LI 180-7. The physical, chemical, microbiological and nutritional properties of fermented products were evaluated, as well as their antioxidant activity. The new obtained fermented products are enriched in organic acids (acetic acid varied from 39.58 and 57.21 mg/g DW and lactic acid from 85.33 to 114.1 mg/g DW) and have better nutritional traits showing a higher amount of total polyphenols (phenolic acids, flavonoids and anthocyanins) that ranged from 1852 mg GAE/100 g DW to 2682 mg GAE/100 g DW. Also, the amount of isoprenoid increased ranging from 155.5 μg/g DW to 164.61 μg/g DW. In this regard, the most promising strategy seemed to be the fermentation of the fruit paste preparation; while the extract of fermented whole fruits showed the most powerful antioxidant activity. Finally, a preliminary attempt to produce a food prototype enriched in fermented strawberry tree fruits suggested the whole fruit fermented sample as the most promising from a preliminary sensory analysis.
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Affiliation(s)
- Francesca Anna Ramires
- Consiglio Nazionale delle Ricerche, Istituto di Scienze delle Produzioni Alimentari, Unità Operativa di Lecce, 73100 Lecce, Italy; (F.A.R.); (M.D.); (A.T.); (A.G.)
| | - Miriana Durante
- Consiglio Nazionale delle Ricerche, Istituto di Scienze delle Produzioni Alimentari, Unità Operativa di Lecce, 73100 Lecce, Italy; (F.A.R.); (M.D.); (A.T.); (A.G.)
| | - Isabella D’Antuono
- Consiglio Nazionale delle Ricerche, Istituto di Scienze delle Produzioni Alimentari, 70126 Bari, Italy; (I.D.); (A.G.); (A.B.)
| | - Antonella Garbetta
- Consiglio Nazionale delle Ricerche, Istituto di Scienze delle Produzioni Alimentari, 70126 Bari, Italy; (I.D.); (A.G.); (A.B.)
| | - Angelica Bruno
- Consiglio Nazionale delle Ricerche, Istituto di Scienze delle Produzioni Alimentari, 70126 Bari, Italy; (I.D.); (A.G.); (A.B.)
| | - Annamaria Tarantini
- Consiglio Nazionale delle Ricerche, Istituto di Scienze delle Produzioni Alimentari, Unità Operativa di Lecce, 73100 Lecce, Italy; (F.A.R.); (M.D.); (A.T.); (A.G.)
- Department of Soil, Plant and Food Sciences (Di.S.S.P.A), University of Bari, 70126 Bari, Italy
| | - Antonia Gallo
- Consiglio Nazionale delle Ricerche, Istituto di Scienze delle Produzioni Alimentari, Unità Operativa di Lecce, 73100 Lecce, Italy; (F.A.R.); (M.D.); (A.T.); (A.G.)
| | - Angela Cardinali
- Consiglio Nazionale delle Ricerche, Istituto di Scienze delle Produzioni Alimentari, 70126 Bari, Italy; (I.D.); (A.G.); (A.B.)
| | - Gianluca Bleve
- Consiglio Nazionale delle Ricerche, Istituto di Scienze delle Produzioni Alimentari, Unità Operativa di Lecce, 73100 Lecce, Italy; (F.A.R.); (M.D.); (A.T.); (A.G.)
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Application of Cellulase for Contributing Phenolic Release and Conversion in Oats (Avena sativa L.) During Microbial Fermentation. Appl Biochem Biotechnol 2023:10.1007/s12010-023-04321-3. [PMID: 36689163 DOI: 10.1007/s12010-023-04321-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 01/10/2023] [Indexed: 01/24/2023]
Abstract
In this work, Monascus fermentation and cellulase hydrolysis (MCF) of oats (Avena sativa L.) to release and convert phenolic fraction was investigated. Results showed the fungus Monascus grew well with a biomass of 27.03 mg/g glucosamine equivalent in MCF, following the destruction of oat cellular structures. SDS-PAGE revealed lots of enzymes were regulated with the α-amylase and FPase activity achieved 139.25 U/g and 1.84 U/g in MCF, respectively. Compared with unfermented oats, content of the total phenolic fractions was increased by 19.2 times in MCF, suggesting a phenolic release process occurred during fermentation. Moreover, the soluble-free chlorogenic acid upregulated to 510.00 mg/kg whereas the insoluble-bound ferulic acid downregulated to 193.36 mg/kg in MCF, indicating a transformation process of chlorogenic acid from ferulic acid in oats was enhanced. Based on this, a possible pathway of phenolic release and conversion in oats during fermentation with Monascus spp. was revealed. This study was helpful to enrich the theory of microbial metabolism and transformation in grain materials.
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Abdel-Aty AM, Elsayed AM, Salah HA, Bassuiny RI, Mohamed SA. Egyptian chia seeds ( Salvia hispanica L.) during germination: Upgrading of phenolic profile, antioxidant, antibacterial properties and relevant enzymes activities. Food Sci Biotechnol 2021; 30:723-734. [PMID: 34123468 DOI: 10.1007/s10068-021-00902-2] [Citation(s) in RCA: 25] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2020] [Revised: 02/20/2021] [Accepted: 03/04/2021] [Indexed: 10/21/2022] Open
Abstract
Little studies on chia sprouts were not deeply address the polyphenols profiles and their functional properties during long period of germination. This study aims to evaluate the impact of germination process on the phenolic profile, antioxidant and antibacterial properties and relevant enzymes activities of Egyptian chia seeds. The total phenolic and flavonoid contents of chia sprouts increased several times during ten days of germination and maximized on 7-day sprouts (6.4 and 11.5 folds, respectively). In HPLC analysis, seventeen phenolic compounds were detected on 7-day sprouts compared to fifteen in dry seeds, where two new phenolic compounds (p-coumaric acid and kaempferol) were detected. The concentrations of all the identified phenolic compounds increased several folds (1.8-27) on 7-day sprouts. The total antioxidant activity increased 10, 17, and 29 folds on 7-day sprouts using DPPH, ABTS and PMC antioxidant methods, respectively compared to the dry seeds. Both antioxidant and carbohydrate-cleaving enzymes increased in chia sprouts and correlated with their phenolic content and antioxidant activity. The phenolic content of 7-day sprouts showed a potent antibacterial activity against some human enteric pathogenic bacteria including Escherichia coli O157-H7, Salmonella typhi, Pseudomonas aeruginosa and Staphylococcus aureus with lower MIC values compared to the raw seeds.
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Affiliation(s)
- Azza M Abdel-Aty
- Molecular Biology Department, National Research Centre, Dokki, Cairo, Egypt
| | | | - Hala A Salah
- Molecular Biology Department, National Research Centre, Dokki, Cairo, Egypt
| | - Roqaya I Bassuiny
- Molecular Biology Department, National Research Centre, Dokki, Cairo, Egypt
| | - Saleh A Mohamed
- Molecular Biology Department, National Research Centre, Dokki, Cairo, Egypt
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Co-microbiological regulation of phenolic release through solid-state fermentation of corn kernels (Zea mays L.) to improve their antioxidant activity. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111003] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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Luo D, Li X, Zhao L, Chen G. Regulation of phenolic release in corn seeds (Zea mays L.) for improving their antioxidant activity by mix-culture fermentation with Monascus anka, Saccharomyces cerevisiae and Bacillus subtilis. J Biotechnol 2020; 325:334-340. [PMID: 33038475 DOI: 10.1016/j.jbiotec.2020.10.002] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2020] [Revised: 09/07/2020] [Accepted: 10/05/2020] [Indexed: 10/23/2022]
Abstract
In this study, mix-culture fermentation (MF) with M. anka, S. cerevisiae and B. subtilis to regulate phenolic release in corn seeds was investigated. Results showed the adding strategy of S. cerevisiae and B. subtilis significantly (p < 0.05) influenced the total phenolic content (TPC) of corn seeds, and the highest TPC in MF was 22.56-fold rise than that of unfermented control. Moreover, the phenolic compounds in corn seeds were shifted after MF. SDS-PAGE revealed some enzymes produced by microorganisms were regulated, and the α-amylase and FPase activities were changed to improvement in MF. SEM micrographs of corn seeds in MF varied markedly with the cell walls structure destroyed, so as to release of the phenolic fractions in corn seeds. Based on the phenolic mobilization, DPPH and ABTS+ radical scavenging abilities of phenolic fractions from corn seeds were improved in MF. This paper provides a prospect fermentation process for improving the phenolic release in corn cereals.
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Affiliation(s)
- Du Luo
- School of Environmental Ecology and Biological Engineering, Wuhan Institute of Technology, Wuhan, 430205, PR China.
| | - Xingyu Li
- School of Environmental Ecology and Biological Engineering, Wuhan Institute of Technology, Wuhan, 430205, PR China.
| | - Lu Zhao
- School of Environmental Ecology and Biological Engineering, Wuhan Institute of Technology, Wuhan, 430205, PR China.
| | - Gong Chen
- School of Environmental Ecology and Biological Engineering, Wuhan Institute of Technology, Wuhan, 430205, PR China.
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Bei Q, Wu Z, Chen G. Dynamic changes in the phenolic composition and antioxidant activity of oats during simultaneous hydrolysis and fermentation. Food Chem 2020; 305:125269. [DOI: 10.1016/j.foodchem.2019.125269] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/20/2018] [Revised: 06/26/2019] [Accepted: 07/26/2019] [Indexed: 01/03/2023]
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Enzymatic action mechanism of phenolic mobilization in oats (Avena sativa L.) during solid-state fermentation with Monascus anka. Food Chem 2017; 245:297-304. [PMID: 29287375 DOI: 10.1016/j.foodchem.2017.10.086] [Citation(s) in RCA: 64] [Impact Index Per Article: 9.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2017] [Revised: 08/29/2017] [Accepted: 10/16/2017] [Indexed: 11/24/2022]
Abstract
This work aims to investigate the effects of carbohydrate-hydrolysing enzymes on the release of phenolics in oat fermentation with Monascus anka. There were good correlations between phenolic content and α-amylase, xylanase and FPase activities. A high level of α-amylase activity (141.07 U/g) was observed, while xylanase (2.40 U/g), total cellulase (0.52 U/g) and β-glucosidase activities (0.028 U/g) were relatively low in the fermentation system. The phenolic content of oat powder treated with crude enzyme from fermented oats significantly increased, especially that of the ferulic acid in the insoluble fraction and the vanillic acid in the soluble fraction. The surface SEM morphology of the oats showed that the cell wall structure was damaged by the crude enzyme treatment, which led to the release of phenolics. This study could provide metabolic understanding for optimization of phenolic compounds which could more efficiently increase the nutrition of oat intended for functional food ingredients.
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Antioxidant phenolics and their microbial production by submerged and solid state fermentation process: A review. Trends Food Sci Technol 2016. [DOI: 10.1016/j.tifs.2016.04.007] [Citation(s) in RCA: 157] [Impact Index Per Article: 19.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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Natalia D, Vidilaseris K, Ismaya WT, Puspasari F, Prawira I, Hasan K, Fibriansah G, Permentier HP, Nurachman Z, Subroto T, Dijkstra BW, Soemitro S. Effect of introducing a disulphide bond between the A and C domains on the activity and stability of Saccharomycopsis fibuligera R64 α-amylase. J Biotechnol 2014; 195:8-14. [PMID: 25533400 DOI: 10.1016/j.jbiotec.2014.12.002] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2014] [Revised: 11/26/2014] [Accepted: 12/08/2014] [Indexed: 11/30/2022]
Abstract
Native enzyme and a mutant containing an extra disulphide bridge of recombinant Saccharomycopsis fibuligera R64 α-amylase, designated as Sfamy01 and Sfamy02, respectively, have successfully been overexpressed in the yeast Pichia pastoris KM71H. The purified α-amylase variants demonstrated starch hydrolysis resulting in a mixture of maltose, maltotriose, and glucose, similar to the wild type enzyme. Introduction of the disulphide bridge shifted the melting temperature (TM) from 54.5 to 56 °C and nearly tripled the enzyme half-life time at 65 °C. The two variants have similar kcat/KM values. Similarly, inhibition by acarbose was only slightly affected, with the IC50 of Sfamy02 for acarbose being 40 ± 3.4 μM, while that of Sfamy01 was 31 ± 3.9 μM. On the other hand, the IC50 of Sfamy02 for EDTA was 0.45 mM, nearly two times lower than that of Sfamy01 at 0.77 mM. These results show that the introduction of a disulphide bridge had little effect on the enzyme activity, but made the enzyme more susceptible to calcium ion extraction. Altogether, the new disulphide bridge improved the enzyme stability without affecting its activity, although minor changes in the active site environment cannot be excluded.
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Affiliation(s)
- Dessy Natalia
- Biochemistry Research Division, Faculty of Mathematics and Natural Sciences, Bandung Institute of Technology, Jalan Ganesa No 10, Bandung 40132, Indonesia; Center for Life Sciences, Bandung Institute of Technology, Jalan Ganesa No. 10, Bandung 40132, Indonesia.
| | - Keni Vidilaseris
- Biochemistry Research Division, Faculty of Mathematics and Natural Sciences, Bandung Institute of Technology, Jalan Ganesa No 10, Bandung 40132, Indonesia
| | - Wangsa T Ismaya
- Laboratory of Biophysical Chemistry, University of Groningen, Nijenborgh 7, 9747 AG Groningen, The Netherlands; Biochemistry Laboratory, Department of Chemistry, Faculty of Mathematics and Natural Sciences, Padjadjaran University, Jalan Singaperbangsa No. 2, Bandung 40133, Indonesia.
| | - Fernita Puspasari
- Center for Life Sciences, Bandung Institute of Technology, Jalan Ganesa No. 10, Bandung 40132, Indonesia
| | - Iman Prawira
- Biochemistry Research Division, Faculty of Mathematics and Natural Sciences, Bandung Institute of Technology, Jalan Ganesa No 10, Bandung 40132, Indonesia
| | - Khomaini Hasan
- Center for Life Sciences, Bandung Institute of Technology, Jalan Ganesa No. 10, Bandung 40132, Indonesia
| | - Guntur Fibriansah
- Laboratory of Biophysical Chemistry, University of Groningen, Nijenborgh 7, 9747 AG Groningen, The Netherlands
| | - Hjalmar P Permentier
- Mass Spectrometry Core Facility, University of Groningen, Antonius Deusinglaan 1, 9713 AV Groningen, The Netherlands
| | - Zeily Nurachman
- Biochemistry Research Division, Faculty of Mathematics and Natural Sciences, Bandung Institute of Technology, Jalan Ganesa No 10, Bandung 40132, Indonesia
| | - Toto Subroto
- Biochemistry Laboratory, Department of Chemistry, Faculty of Mathematics and Natural Sciences, Padjadjaran University, Jalan Singaperbangsa No. 2, Bandung 40133, Indonesia
| | - Bauke W Dijkstra
- Laboratory of Biophysical Chemistry, University of Groningen, Nijenborgh 7, 9747 AG Groningen, The Netherlands
| | - Soetijoso Soemitro
- Biochemistry Laboratory, Department of Chemistry, Faculty of Mathematics and Natural Sciences, Padjadjaran University, Jalan Singaperbangsa No. 2, Bandung 40133, Indonesia
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Ismaya WT, Hasan K, Kardi I, Zainuri A, Rahmawaty RI, Permanahadi S, El Viera BV, Harinanto G, Gaffar S, Natalia D, Subroto T, Soemitro S. Chemical modification of Saccharomycopsis fibuligera R64 α-amylase to improve its stability against thermal, chelator, and proteolytic inactivation. Appl Biochem Biotechnol 2013; 170:44-57. [PMID: 23468006 DOI: 10.1007/s12010-013-0164-8] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2011] [Accepted: 02/21/2013] [Indexed: 10/27/2022]
Abstract
α-Amylase catalyzes hydrolysis of starch to oligosaccharides, which are further degraded to simple sugars. The enzyme has been widely used in food and textile industries and recently, in generation of renewable energy. An α-amylase from yeast Saccharomycopsis fibuligera R64 (Sfamy) is active at 50 °C and capable of degrading raw starch, making it attractive for the aforementioned applications. To improve its characteristics as well as to provide information for structural study ab initio, the enzyme was chemically modified by acid anhydrides (nonpolar groups), glyoxylic acid (GA) (polar group), dimethyl adipimidate (DMA) (cross-linking), and polyethylene glycol (PEG) (hydrophilization). Introduction of nonpolar groups increased enzyme stability up to 18 times, while modification by a cross-linking agent resulted in protection of the calcium ion, which is essential for enzyme activity and integrity. The hydrophilization with PEG resulted in protection against tryptic digestion. The chemical modification of Sfamy by various modifiers has thereby resulted in improvement of its characteristics and provided systematic information beneficial for structural study of the enzyme. An in silico structural study of the enzyme improved the interpretation of the results.
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Affiliation(s)
- Wangsa Tirta Ismaya
- Biochemistry Laboratory, Department of Chemistry, Faculty of Mathematics and Natural Sciences, Padjadjaran University, Jalan Singaperbangsa No. 2, 40133 Bandung, Indonesia.
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Park ES, Choi SK, Zhang XH, Choi UK, Seo JS. Effect of Cheonggukjang made with germinated soybean on lipid contents and fecal excretion of neutral steroids in rats fed a high cholesterol diet. Food Sci Biotechnol 2013. [DOI: 10.1007/s10068-013-0003-2] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022] Open
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Lee K, Row K, , Jun IC. Preparative Separation of Isoflavones from Korean Soybean by HPLC. ACTA ACUST UNITED AC 2008. [DOI: 10.3923/ajsr.2008.288.292] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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A model for the involvement of lignin degradation enzymes in phenolic antioxidant mobilization from whole soybean during solid-state bioprocessing by Lentinus edodes. Process Biochem 2005. [DOI: 10.1016/j.procbio.2004.03.002] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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McCue P, Horii A, Shetty K. Mobilization of phenolic antioxidants from defatted soybean powders by Lentinus edodes during solid-state bioprocessing is associated with enhanced production of laccase. INNOV FOOD SCI EMERG 2004. [DOI: 10.1016/j.ifset.2004.05.003] [Citation(s) in RCA: 35] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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