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Wu F, Wang H, Chen Q, Pang X, Jing H, Yin L, Zhang X. Lignin Promotes Mycelial Growth and Accumulation of Polyphenols and Ergosterol in Lentinula edodes. J Fungi (Basel) 2023; 9:jof9020237. [PMID: 36836351 PMCID: PMC9960748 DOI: 10.3390/jof9020237] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2022] [Revised: 01/31/2023] [Accepted: 02/06/2023] [Indexed: 02/12/2023] Open
Abstract
It has been demonstrated that lignin was efficiently degraded by Lentinula edodes (L. edodes). However, the process of lignin degradation and utilization by L. edodes has not been discussed in detail. Therefore, the effects of lignin on L. edodes mycelium growth, chemical compositions, and phenolic profiles were investigated herein. It has been revealed that 0.10% lignin acted as the most effective concentration to accelerate mycelia growth, which yielded the highest biomass of 5.32 ± 0.07 g/L. Furthermore, a 0.10% concentration of lignin promoted the accumulation of phenolic compounds, especially protocatechuic acid, with peak value of 48.5 ± 1.2 μg/g. In contrast, the higher concentration of lignin (0.20%) exerted an inhibitory effect on the growth of L. edodes. Overall, the application of lignin at the optimal concentration of 0.10% could not only enhance the mycelial growth but also accumulate the phenolic acids and raise the nutritional and medical values of L. edodes.
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Affiliation(s)
- Feifei Wu
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
- Academy of National Food and Strategic Reserves Administration, Beijing 100037, China
| | - Heqin Wang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Qiufeng Chen
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Xiao Pang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Hao Jing
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Lijun Yin
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Xiuqing Zhang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
- Correspondence:
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Abstract
Legume proteins have a promising future in the food industry due to their nutritional, environmental, and economic benefits. However, their application is still limited due to the presence of antinutritional and allergenic compounds, their poor technological properties, and their unpleasant sensory characteristics. Fermentation has been traditionally applied to counteract these inconveniences. At present, lactic acid fermentation of legumes is attracting the attention of researchers and industry in relation to the development of healthier, tasty, and technologically adapted products. Hence, we aimed to review the literature to shed light on the effect of lactic acid fermentation on legume protein composition and on their nutritional, functional, technological, and sensorial properties. The antimicrobial activity of lactic acid bacteria during legume fermentation was also considered. The heterogenicity of raw material composition (flour, concentrate, and isolate), the diversity of lactic acid bacteria (nutriment requirements, metabolic pathways, and enzyme production), and the numerous possible fermenting conditions (temperature, time, oxygen, and additional nutrients) offer an impressive range of possibilities with regard to fermented legume products. Systematic studies are required in order to determine the specific roles of the different factors. The optimal selection of these criteria will allow one to obtain high-quality fermented legume products. Fermentation is an attractive technology for the development of legume-based products that are able to satisfy consumers’ expectations from a nutritional, functional, technological, and sensory point of view.
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Hamida RS, Shami A, Ali MA, Almohawes ZN, Mohammed AE, Bin-Meferij MM. Kefir: A protective dietary supplementation against viral infection. Biomed Pharmacother 2021; 133:110974. [PMID: 33186795 PMCID: PMC7655491 DOI: 10.1016/j.biopha.2020.110974] [Citation(s) in RCA: 23] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/11/2020] [Revised: 10/26/2020] [Accepted: 11/01/2020] [Indexed: 12/14/2022] Open
Abstract
Coronavirus disease 2019 (COVID-19) is an infectious disease caused by a recently discovered coronavirus termed 'severe acute respiratory syndrome coronavirus 2' (SARS-CoV-2). Several scholars have tested antiviral drugs and compounds to overcome COVID-19. 'Kefir' is a fermented milk drink similar to a thin yogurt that is made from kefir grains. Kefir and its probiotic contents can modulate the immune system to suppress infections from viruses (e.g., Zika, hepatitis C, influenza, rotaviruses). The antiviral mechanisms of kefir involve enhancement of macrophage production, increasing phagocytosis, boosting production of cluster of differentiation-positive (CD4+), CD8+, immunoglobulin (Ig)G+ and IgA+ B cells, T cells, neutrophils, as well as cytokines (e.g., interleukin (IL)-2, IL-12, interferon gamma-γ). Kefir can act as an anti-inflammatory agent by reducing expression of IL-6, IL-1, TNF-α, and interferon-γ. Hence, kefir might be a significant inhibitor of the 'cytokine storm' that contributes to COVID-19. Here, we review several studies with a particular emphasis on the effect of kefir consumption and their microbial composition against viral infection, as well as discussing the further development of kefir as a protective supplementary dietary against SARS-CoV-2 infection via modulating the immune response.
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Affiliation(s)
- Reham Samir Hamida
- Molecular Biology Unit, Department of Zoology, Faculty of Science, Alexandria University, Egypt.
| | - Ashwag Shami
- Department of Biology, College of Science, Princess Nourah bint Abdulrahman University, Riyadh, Saudi Arabia.
| | - Mohamed Abdelaal Ali
- Biotechnology Unit, Department of Plant Production, College of Food and Agriculture Science, King Saud University, Riyadh, Saudi Arabia.
| | - Zakiah Nasser Almohawes
- Department of Biology, College of Science, Princess Nourah bint Abdulrahman University, Riyadh, Saudi Arabia.
| | - Afrah E Mohammed
- Department of Biology, College of Science, Princess Nourah bint Abdulrahman University, Riyadh, Saudi Arabia.
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Chen G, Liu Y, Zeng J, Tian X, Bei Q, Wu Z. Enhancing three phenolic fractions of oats (Avena sativa L.) and their antioxidant activities by solid-state fermentation with Monascus anka and Bacillus subtilis. J Cereal Sci 2020. [DOI: 10.1016/j.jcs.2020.102940] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
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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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Factorial design-optimized and gamma irradiation-assisted fabrication of selenium nanoparticles by chitosan and Pleurotus ostreatus fermented fenugreek for a vigorous in vitro effect against carcinoma cells. Int J Biol Macromol 2019; 156:1584-1599. [PMID: 31790741 DOI: 10.1016/j.ijbiomac.2019.11.210] [Citation(s) in RCA: 35] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2019] [Revised: 11/20/2019] [Accepted: 11/26/2019] [Indexed: 12/21/2022]
Abstract
The novelty of the present work looks in the synthesis of aqueous dispersed selenium nanoparticles (Se NPs) using gamma rays with the aid of various natural macromolecules such as citrus pectin (CP), sodium alginate (Alg), chitosan (CS) and aqueous extract of fermented fenugreek powder (AEFFP) using Pleurotus ostreatus for investigating their impact in vitro toward carcinoma cell. The synthesized Se NPs were characterized by XRD, UV-Vis., DLS, HRTEM, SEM, EDX and FTIR. Nucleation and growth mechanisms were also discussed. The factorial design was applied to examine the importance of multiple parameters on Se NPs production with a special focus on temperature and gamma rays influences. FTIR spectrum exhibited the existence of several functional groups in Se NPs-capping macromolecules. Results revealed that Se NPs' size was dramatically-influenced by the type of stabilizer, precursors concentration, pH and the absorbed gamma rays dose. The current research reported the promising antitumor application of Se NPs against Ehrlich Ascites Carcinoma (EAC) and human Colon Adenocarcinoma (CACO) in vitro. The proliferation of EAC was significantly-hindered by Se NPs-CS (38.0 μg/ml) at 60 kGy (IC50 = 23.12%) and Se NPs-AEFFP (19.00 μg/ml) at 15 kGy (IC50 = 7.21%). Also, Se NPs control the generation of CACO cells, IC50 was recorded as 25.32% for Se NPs-CS (38.0 μg/ml) and 8.57% for Se NPs-AEFFP (19.00 μg/ml).
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Microbial viability, physico-chemical properties and sensory evaluation of pineapple juice enriched with Lactobacillus casei, Lactobacillus rhamnosus and inulin during refrigerated storage. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2018. [DOI: 10.1007/s11694-018-9908-z] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
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Saleh RM, Kabli SA, Al-Garni SM, Al-Ghamdi MA, Abdel-Aty AM, Mohamed SA. Solid-state fermentation by Trichoderma viride for enhancing phenolic content, antioxidant and antimicrobial activities in ginger. Lett Appl Microbiol 2018; 67:161-167. [PMID: 29729032 DOI: 10.1111/lam.13003] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2018] [Revised: 04/17/2018] [Accepted: 04/24/2018] [Indexed: 11/28/2022]
Abstract
The phenolic content of methanol and water extracts of ginger fermented by Trichoderma spp. using solid-state fermentation (SSF) was evaluated and was compared with unfermented ginger. The total phenolic content in fermented ginger increased several times. The highest phenolic content in ginger was detected after SSF by T. viride. The optimal physiological conditions for the maximum production of phenolic compounds and β-glucosidase activity of fermented ginger by T. viride were detected at day 7 incubation, pH 6·0, 30°C and 30% moisture. The SSF of ginger by T. viride greatly enhanced the antioxidant potency of phenolic compounds and was evaluated using DPPH and ABTS assays. A potent antibacterial activity of the phenolic compounds of fermented ginger was observed against all the tested human-pathogenic bacteria. SIGNIFICANCE AND IMPACT OF THE STUDY This is the first report to investigate the optimal physiological conditions of solid-state fermentation (SSF) of ginger by Trichoderma viride for enhancing its phenolic content and antioxidant capacity. In addition, the phenolic compounds of fermented ginger could be potentially used as a dietary adjunct and an antibacterial agent.
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Affiliation(s)
- R M Saleh
- Biology Department, Faculty of Science, King Abdulaziz University, Jeddah, Saudi Arabia
| | - S A Kabli
- Biology Department, Faculty of Science, King Abdulaziz University, Jeddah, Saudi Arabia
| | - S M Al-Garni
- Biology Department, Faculty of Science, King Abdulaziz University, Jeddah, Saudi Arabia
| | - M A Al-Ghamdi
- Biochemistry Department, Faculty of Science, King Abdulaziz University, Jeddah, Saudi Arabia
| | - A M Abdel-Aty
- Molecular Biology Department, National Research Centre, Dokki, Cairo, Egypt
| | - S A Mohamed
- Biochemistry Department, Faculty of Science, King Abdulaziz University, Jeddah, Saudi Arabia
- Molecular Biology Department, National Research Centre, Dokki, Cairo, Egypt
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Mosallam FM, El-Sayyad GS, Fathy RM, El-Batal AI. Biomolecules-mediated synthesis of selenium nanoparticles using Aspergillus oryzae fermented Lupin extract and gamma radiation for hindering the growth of some multidrug-resistant bacteria and pathogenic fungi. Microb Pathog 2018; 122:108-116. [PMID: 29894810 DOI: 10.1016/j.micpath.2018.06.013] [Citation(s) in RCA: 75] [Impact Index Per Article: 12.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2018] [Revised: 05/23/2018] [Accepted: 06/08/2018] [Indexed: 12/14/2022]
Abstract
Biosynthesis of nanoparticles by fermented plants using microbes is an eco-friendly and cost-effective process. In this study, we used the fungus Aspergillus orayzae for the fermentation process. The aqueous extract of fermented Lupin (AEFL) possesses the ability to reduce selenium ion in the presence of gamma rays evidenced by the color changes to red. Elemental composition, surface morphology, size determenation, and identity of selenium nanoparticles (SeNPs) were verified by UV-Vis., TEM, DLS, XRD, EDX, SEM and FT-IR. Antimicrobial activity of SeNPs was tested towards multidrug-resistant (MDR) bacteria, and some pathogenic fungi. TEM with DLS analysis confirmed the formation of sphere isotropic, poly-dispersed SeNPs with average particle size 55.0 nm. The nucleation and mechanism of SeNPs production was discussed. Our results revealed that, gamma ray (30.0 kGy) was played a significant role in SeNPs synthesis. The synthesized SeNPs were active towards Acinetobacter calcoaceticus (15.0 mm ZOI) and Staphylococcus aurus (16.6 mm ZOI). Additionally, SeNPs were inhibiting Candida albicans (15.3 mm ZOI) and mycotoxin producing Aspergillus flavus (29.6 mm ZOI). Depending on the unique characteristics, and the novelty in biosynthesis process of SeNPs, it must be candidates in biomedicine, prevent food spoilage, cosmetics, and pharmaceutics as green antimicrobial agent.
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Affiliation(s)
- Farag M Mosallam
- Drug Microbiology Lab., Drug Radiation Research Dep., Biotechnology Division, National Center for Radiation Research and Technology (NCRRT), Atomic Energy Authority, Cairo, Egypt
| | - Gharieb S El-Sayyad
- Drug Microbiology Lab., Drug Radiation Research Dep., Biotechnology Division, National Center for Radiation Research and Technology (NCRRT), Atomic Energy Authority, Cairo, Egypt.
| | - Rasha M Fathy
- Drug Microbiology Lab., Drug Radiation Research Dep., Biotechnology Division, National Center for Radiation Research and Technology (NCRRT), Atomic Energy Authority, Cairo, Egypt
| | - Ahmed I El-Batal
- Drug Microbiology Lab., Drug Radiation Research Dep., Biotechnology Division, National Center for Radiation Research and Technology (NCRRT), Atomic Energy Authority, Cairo, Egypt
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Choudhary S, Singh M, Sharma D, Attri S, Sharma K, Goel G. Principal Component Analysis of Stimulatory Effect of Synbiotic Combination of Indigenous Probiotic and Inulin on Antioxidant Activity of Soymilk. Probiotics Antimicrob Proteins 2018; 11:813-819. [DOI: 10.1007/s12602-018-9432-9] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
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11
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El-Batal AI, Al-Hazmi NE, Mosallam FM, El-Sayyad GS. Biogenic synthesis of copper nanoparticles by natural polysaccharides and Pleurotus ostreatus fermented fenugreek using gamma rays with antioxidant and antimicrobial potential towards some wound pathogens. Microb Pathog 2018. [DOI: 10.1016/j.micpath.2018.03.013] [Citation(s) in RCA: 67] [Impact Index Per Article: 11.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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12
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El-Batal AI, Mosalam FM, Ghorab MM, Hanora A, Elbarbary AM. Antimicrobial, antioxidant and anticancer activities of zinc nanoparticles prepared by natural polysaccharides and gamma radiation. Int J Biol Macromol 2017; 107:2298-2311. [PMID: 29097216 DOI: 10.1016/j.ijbiomac.2017.10.121] [Citation(s) in RCA: 44] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2017] [Revised: 10/09/2017] [Accepted: 10/17/2017] [Indexed: 01/28/2023]
Abstract
Aqueous dispersed zinc nanoparticles (ZnNPs) were synthesized using natural polysaccherides (chitosan (CS), citrus pectin (CP) and alginate (Alg)) using aqueous fermented fenugreek powder (FFP) by Pleurotus ostreatus as reducing and stabilizing agent or using gamma irradiation. The synthesized ZnNPs are characterized by ultra violect spectroscopy (UV), Transmission electronmicroscopy (TEM), Dynamic light scattering (DLS), X-ray diffraction (XRD), and Fourier transform infrared spectroscopy (FT-IR). XRD analysis of the ZnNPS confirmed the formation of metallic nanoparticles. The nucleation and growth mechanism of ZnNPs is also discussed. TEM showed that the average diameter of ZnNPs was in the range of 46nm. The size of nanoparticles is influenced by certain parameters such as the choice of stabilizer, pH during synthesis and absorbed dose. Evaluating the antioxidant and anticancer activities of ZnNPs was performed. The results indicating the ZnNPs synthesized by aqueous fermented fenugreek extract have high activity and the average size is 46nm. The results explored that ZnNPs show anticancer activity against Ehrlich Ascites Carcinoma (EAC) and human colon adenocarcinoma (CACO) and the IC50% was 47.5μg/ml and 65μg/ml respectively. Also, ZnNPs had excellent bactericidal activity against gram positive and negative bacteria and yeast.
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Affiliation(s)
- Ahmed I El-Batal
- Drug Radiation Research Department, Biotechnology Division, National Center for Radiation Research and Technology (NCRRT), Atomic Energy Authority, Egypt.
| | - Farag M Mosalam
- Drug Radiation Research Department, Biotechnology Division, National Center for Radiation Research and Technology (NCRRT), Atomic Energy Authority, Egypt
| | - M M Ghorab
- Pharmaceutical Department, Faculty of Pharmacy, Suez Canal University, Egypt
| | - Amro Hanora
- Microbilogy and Immunology Department, Faculty of Pharmacy, Suez Canal University, Egypt
| | - Ahmed M Elbarbary
- Radiation Research of Polymer Chemistry Dept., National Center for Radiation Research and Technology, Atomic Energy Authority, Cairo, Egypt
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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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Sheih IC, Fang TJ, Wu TK, Chen RY. Effects of fermentation on antioxidant properties and phytochemical composition of soy germ. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2014; 94:3163-70. [PMID: 24652711 DOI: 10.1002/jsfa.6666] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/04/2013] [Revised: 02/16/2014] [Accepted: 03/15/2014] [Indexed: 06/03/2023]
Abstract
BACKGROUND Traditional soy-fermented foods, such as miso, douche, natto, and tempeh have been widely used as a dietary supplement in Asian countries, and numerous reports on their phenolics and antioxidant activities have been published. Soy germ contains 10-fold higher phenolics than whole soybean, hence using soy germ as fermentation substrate will be more efficient than whole soybean. RESULTS Soy germ fermented with Aspergillus niger M46 resulted in a high-efficiency bio-transformation of phenolics and flavonoids to their metabolites, and a diverse secondary metabolic product was also found to response oxidation stress of fungal colonisation. Its antioxidant activity against hydroxyl radicals and superoxide radicals (IC50 = 0.8 and 6.15 µg mL(-1) , respectively) was about 205-fold and 47-fold higher than those of unfermented soy germ (IC50 = 164.0 and 290.48 µg mL(-1) ), respectively. These results were similar to those observed for Trolox, and more active than those of BHT and hesperidin. The β-glucosidase and α-amylase produced during fermentation were mainly responsible for mobilisation of the phenolics. CONCLUSION Our results demonstrate that fermented soy germ has the potential to be a good dietary supplement for prevention of oxidative stress-related diseases, and the solid-state bioprocessing strategy could be an innovative approach to enhance the antioxidant activity of soy germ.
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Affiliation(s)
- I-Chuan Sheih
- Department of Food and Beverage Management, Ta Hwa University of Science and Technology, No. 1 Dahua Rd, Qionglin Shiang, Hsinchu County, 307, Taiwan, Republic of China
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Jamaluddin A, Rashid NYA, Razak DLA, Sharifudin SA, Long K. Effect of Fungal Fermentation on Tyrosinase and Elastase Inhibition Activity in Rice Bran. AGRICULTURE AND AGRICULTURAL SCIENCE PROCEDIA 2014; 2:252-256. [DOI: 10.1016/j.aaspro.2014.11.036] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 09/01/2023]
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Isikhuemhen OS, Mikiashvili NA, Senwo ZN, Ohimain EI. Biodegradation and Sugar Release from Canola Plant Biomass by Selected White Rot Fungi. ACTA ACUST UNITED AC 2014. [DOI: 10.4236/abc.2014.46045] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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Improved functionality of soft soybean curd containing Monascus fermented soybean ethanol extract. Food Sci Biotechnol 2012. [DOI: 10.1007/s10068-012-0091-4] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022] Open
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Sousa BA, Correia RTP. Phenolic content, antioxidant activity and antiamylolytic activity of extracts obtained from bioprocessed pineapple and guava wastes. BRAZILIAN JOURNAL OF CHEMICAL ENGINEERING 2012. [DOI: 10.1590/s0104-66322012000100003] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
- B. A. Sousa
- Universidade Federal do Rio Grande do Norte, Brazil
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Jeong WJ, Lee AR, Chun JY, Cha JH, Song YS, Kim JH. Properties of Cheonggukjang Fermented with Bacillus Strains with High Fibrinolytic Activities. Prev Nutr Food Sci 2009. [DOI: 10.3746/jfn.2009.14.3.252] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022] Open
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Antioxidant Activity of Brown AlgaeSargassum vulgarandSargassum angustrifolum. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2007. [DOI: 10.1300/j030v16n02_03] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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Kwon YI, Apostolidis E, Shetty K. Anti-Diabetes Functionality of Kefir Culture-Mediated Fermented Soymilk Supplemented withRhodiolaExtracts. FOOD BIOTECHNOL 2006. [DOI: 10.1080/08905430500522055] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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Zille A, Munteanu FD, Gübitz GM, Cavaco-Paulo A. Laccase kinetics of degradation and coupling reactions. ACTA ACUST UNITED AC 2005. [DOI: 10.1016/j.molcatb.2005.01.005] [Citation(s) in RCA: 27] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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