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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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2
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Jin YY, Ritthibut N, Lim ST, Oh SJ. Antioxidant and in vitro cosmeceutical activities of chestnut inner shell fermented by Monascus kaoliang. Food Sci Biotechnol 2023; 32:813-822. [PMID: 37041812 PMCID: PMC10082885 DOI: 10.1007/s10068-022-01225-6] [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: 07/21/2022] [Revised: 10/31/2022] [Accepted: 12/08/2022] [Indexed: 12/29/2022] Open
Abstract
Chestnut inner shell (CIS) was fermented at 30 °C for 12 day using Monascus kaoliang, either in solid or submerged state, and alcohol extracts (70% ethanol) of the fermented CIS were examined for their antioxidant (total phenol content and diphenylpicrylhydrazyl radical scavenging activity) and in vitro cosmeceutical activities (tyrosinase and elastase inhibitory activities). Both activities were significantly increased by the M. kaoliang-fermentation, more apparently by submerged fermentation (SMF) than by solid-state fermentation (SSF). The cosmeceutical activity reached its maximum value on the 3rd day of fermentation. The residual amounts of phenolic acids and catechins in the CIS extracts were increased by the fermentation, up to 395.0 and 344.3 µg/g, respectively. More phenolic acids were produced by SMF than SSF, whereas more catechins were produced by SSF than SMF. Therefore, SMF using M. kaoliang was an efficient process for the utilization of CIS as a source of cosmeceuticals.
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Affiliation(s)
- Ying-yu Jin
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul, 02841 South Korea
- Institute of Biomedical Science & Food Safety, Korea University, Seoul, 02841 South Korea
| | - Nuntinee Ritthibut
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul, 02841 South Korea
- Institute of Biomedical Science & Food Safety, Korea University, Seoul, 02841 South Korea
| | - Seung-Taik Lim
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul, 02841 South Korea
- Institute of Biomedical Science & Food Safety, Korea University, Seoul, 02841 South Korea
| | - Su-Jin Oh
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul, 02841 South Korea
- Institute of Biomedical Science & Food Safety, Korea University, Seoul, 02841 South Korea
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3
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Gulsunoglu-Konuskan Z, Kilic-Akyilmaz M. Microbial Bioconversion of Phenolic Compounds in Agro-industrial Wastes: A Review of Mechanisms and Effective Factors. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:6901-6910. [PMID: 35164503 DOI: 10.1021/acs.jafc.1c06888] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/14/2023]
Abstract
Agro-industrial wastes have gained great attention as a possible source of bioactive compounds, which may be utilized in various industries including pharmaceutics, cosmetics, and food. The food processing industry creates a vast amount of waste which contains valuable compounds such as phenolics. Polyphenols can be found in soluble (extractable or free), conjugated, and insoluble-bound forms in various plant-based foods including fruits, vegetables, grains, nuts, and legumes. A substantial portion of phenolic compounds in agro-industrial wastes is present in the insoluble-bound form attached to the cell wall structural components and conjugated form which is covalently bound to sugar moieties. These bound phenolic compounds can be released from wastes by hydrolysis of the cell wall and glycosides by microbial enzymes. In addition, they can be converted into unique metabolites by methylation, carboxylation, sulfate conjugation, hydroxylation, and oxidation ability of microorganisms during fermentation. Enhancement of concentration and antioxidant activity of phenolic compounds and production of new metabolites from food wastes by microbial fermentation might be a promising way for better utilization of natural resources. This review provides an overview of mechanisms and factors affecting release and bioconversion of phenolic compounds in agro-industrial wastes by microbial fermentation.
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Affiliation(s)
- Zehra Gulsunoglu-Konuskan
- Faculty of Health Sciences, Nutrition and Dietetics Department, Istanbul Aydin University, Istanbul 34295, Turkey
| | - Meral Kilic-Akyilmaz
- Faculty of Chemical and Metallurgical Engineering, Food Engineering Department, Istanbul Technical University, Istanbul 34469, Turkey
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4
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Jian X, Zhang J. Component and Structure of Aspergillus flavipes sp.-Biodegraded Bayberry Tannins: A Potential Routine for Condensed Tannin Cleaner Degradation and Disposal. ACS OMEGA 2022; 7:5809-5816. [PMID: 35224341 PMCID: PMC8867483 DOI: 10.1021/acsomega.1c05768] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/15/2021] [Accepted: 01/27/2022] [Indexed: 06/03/2023]
Abstract
Chemical degradation is widely used for producing lower-molecular-weight tannin compounds and tannin disposal, but it has negative effects on the environment, such as causing secondary pollution and consuming energy. For overcoming these disadvantages, a cleaner and sustainable degradation and disposal method for condensed tannins was developed through biodegradation. In this study, bayberry tannin solution, one kind of condensed tannin, was biodegraded by Aspergillus flavipes sp. at first; then, gel permeation chromatography and high-performance liquid chromatography were used for separating the biodegraded and original tannins to analyze the differences in components; finally, the changes in the tannin structure after biodegradation were characterized by matrix-assisted laser desorption/ionization time-of-flight mass spectrometry and nuclear magnetic resonance. The results showed that the high-molecular-weight components decreased while the low-molecular-weight components increased when bayberry was subjected to A. flavipes sp. biodegradation; furthermore, the molecular weight of the biodegraded bayberry tannin decreased from 3371 to 2658 Da. Meanwhile, the structure of bayberry tannin polyflavonoids, especially A ring and C ring together with the galloyl group, was destroyed and some small fragments were generated during biodegradation. These structural changes resulted in the increase of low-molecular-weight phenols but the decrease of polyflavonoids after bayberry biodegradation. These would be the pieces of evidence showing that A. flavipes sp. consumed simple phenols as nourishment for growth and converted polyflavonoids into low-molecular-weight substances at the same time. To sum up, biodegradation can be used in every field where condensed tannins should be degraded or removed for a cleaner and ecofriendly routine.
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Affiliation(s)
- Xiaoyun Jian
- Key
Laboratory for Leather Chemistry and Engineering of the Education
Ministry, Sichuan University, 610065 Chengdu, China
| | - Jinwei Zhang
- Key
Laboratory for Leather Chemistry and Engineering of the Education
Ministry, Sichuan University, 610065 Chengdu, China
- College
of Biomass Science and Engineering, Sichuan
University, 610065 Chengdu, China
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5
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Kinetic Study of Fungal Growth of Several Tanninolytic Strains Using Coffee Pulp Procyanidins. FERMENTATION 2021. [DOI: 10.3390/fermentation8010017] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
Procyanidins are bioactive molecules with industrial and pharmaceutical relevance, they are present in recalcitrant agro-industrial wastes that are difficult to degrade. In this study, we evaluated the potential consumption of procyanidins from Aspergillus niger and Trichoderma harzianum strains in submerged fermentations. For this purpose, a culture medium containing salts, glucose, and procyanidins was formulated, where procyanidins were added to the medium after the near-total consumption of glucose. The submerged cultures were carried out in amber flasks at 30 °C and 120 rpm. The addition of procyanidins to the culture medium increased the formation of micellar biomass for all the strains used. The use of glucose affected the growth of A. niger GH1 and A. niger HS1, however, in these assays, a total consumption of procyanidins was obtained. These results show that the consumption of procyanidins by fungal strains in submerged fermentations was influenced by the pH, the use of glucose as the first source of carbon, and the delayed addition of procyanidins to the medium. The study showed that A. niger and T. harzianum strains can be used as a natural strategy for the consumption or removal of procyanidins present in recalcitrant residues of risk to the environment and human health.
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Buenrostro-Figueroa J, Gutierrez-Sánchez G, Prado-Barragán LA, Rodríguez-Herrera R, Aguilar-Zárate P, Sepúlveda L, Ascacio-Valdés JA, Tafolla-Arellano JC, Aguilar CN. Influence of culture conditions on ellagitannase expression and fungal ellagitannin degradation. BIORESOURCE TECHNOLOGY 2021; 337:125462. [PMID: 34320742 DOI: 10.1016/j.biortech.2021.125462] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/02/2021] [Revised: 06/21/2021] [Accepted: 06/23/2021] [Indexed: 06/13/2023]
Abstract
The role and mechanism of elagitannase is misunderstood because it exhibited different activities due to the low purity or complexity of substrates, and there is no available information about the biochemical, physicochemical and molecular characteristics of the enzyme. This study was aimed to obtain enzymatic extracts by Aspergillus niger GH1 in solid-state fermentation, using dextrose and ellagitannins as inducers of ellagitannase. Protein and bioinformatic analysis were performed to identify the protein sequence expressed in terms of culture conditions. The presence of ellagitannins increased ellagitannase activity 1143-fold compared to dextrose. The higher ellagitannase activity was found at 18 h of culture (1143.30 U g-1PE). Three groups of proteins were identified in both cultures: β-glucosidase, phospholipase C, and triacylglycerol lipase. However, only phospholipase C was overexpressed with ellagitannins as inducers, showing the most spontaneous reaction with punicalagin (ΔG -8.56). These results suggest that phospholipase could be involved in ellagitannins biosynthesis.
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Affiliation(s)
| | | | - Lilia A Prado-Barragán
- Biotechnology Department. Health and Biological Sciences. Universidad Autónoma Metropolitana Unidad Iztapalapa, Iztapalapa 09340, Mexico
| | - Raul Rodríguez-Herrera
- Bioprocesses and Bioproducts Research Group. Food Research Department. School of Chemistry. Universidad Autónoma de Coahuila, Saltillo, 25280, Coahuila, Mexico
| | - Pedro Aguilar-Zárate
- Instituto Tecnológico de Ciudad Valles, Tecnológico Nacional de Mexico, Ciudad Valles, San Luis Potosí, Mexico
| | - Leonardo Sepúlveda
- Bioprocesses and Bioproducts Research Group. Food Research Department. School of Chemistry. Universidad Autónoma de Coahuila, Saltillo, 25280, Coahuila, Mexico
| | - Juan A Ascacio-Valdés
- Bioprocesses and Bioproducts Research Group. Food Research Department. School of Chemistry. Universidad Autónoma de Coahuila, Saltillo, 25280, Coahuila, Mexico
| | - Julio C Tafolla-Arellano
- Departamento de Ciencias Básicas, Laboratorio de Biotecnología y Biología Molecular. Universidad Autónoma Agraria Antonio Narro, 25315. Buenavista, Saltillo, Coahuila, Mexico
| | - Cristobal N Aguilar
- Bioprocesses and Bioproducts Research Group. Food Research Department. School of Chemistry. Universidad Autónoma de Coahuila, Saltillo, 25280, Coahuila, Mexico.
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Leonard W, Zhang P, Ying D, Adhikari B, Fang Z. Fermentation transforms the phenolic profiles and bioactivities of plant-based foods. Biotechnol Adv 2021; 49:107763. [PMID: 33961978 DOI: 10.1016/j.biotechadv.2021.107763] [Citation(s) in RCA: 95] [Impact Index Per Article: 31.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2020] [Revised: 04/29/2021] [Accepted: 04/30/2021] [Indexed: 12/21/2022]
Abstract
Phenolics are a group of compounds derived from plants that have displayed potent biological activities and health-promoting effects. Fermentation is one of the most conventional but still prevalent bioprocessing methods in the food industry, with the potential to increase phenolic content and enhance its nutritive value. This review details the biotransformation of different classes of phenolics (hydroxycinnamic and hydroxybenzoic acids, flavonoids, tannins, stilbenoids, lignans, alkylresorcinols) by various microorganisms (lactic acid bacteria, yeast, filamentous fungi) throughout the fermentation process in plant-based foods. Several researchers have commenced the use of metabolic engineering, as in recombinant Saccharomyces cerevisiae yeast and Escherichia coli, to enhance the production of this transformation. The impact of phenolics on the metabolism of microorganisms and fermentation process, although complex, is reviewed for the first time. Moreover, this paper highlights the general effect of fermentation on the food's phenolic content, and its bioaccessibility, bioavailability and bioactivities including antioxidant capacity, anti-cancer, anti-diabetic, anti-inflammation, anti-obesity properties. Phenolics of different classes are converted into compounds that are often more bioactive than the parent compounds, and fermentation generally leads to a higher phenolic content and antioxidant activity in most studies. However, biotransformation of several phenolic classes is less studied due to its low concentration and apparent insignificance to the food system. Therefore, there is potential for application of metabolic engineering to further enhance the content of different phenolic classes and bioactivities in food.
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Affiliation(s)
- William Leonard
- School of Agriculture and Food, The University of Melbourne, Parkville, VIC 3010, Australia
| | - Pangzhen Zhang
- School of Agriculture and Food, The University of Melbourne, Parkville, VIC 3010, Australia
| | - Danyang Ying
- CSIRO Agriculture and Food, 671 Sneydes Road, Werribee, VIC 3030, Australia
| | - Benu Adhikari
- School of Science, RMIT University, Bundoora, VIC 3083, Australia
| | - Zhongxiang Fang
- School of Agriculture and Food, The University of Melbourne, Parkville, VIC 3010, Australia.
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8
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Application of Lactic Acid Bacteria in Fermentation Processes to Obtain Tannases Using Agro-Industrial Wastes. FERMENTATION-BASEL 2021. [DOI: 10.3390/fermentation7020048] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
Abstract
Bacteria have been used in the food industry to produce flavors, dyes, thickeners, and to increase food value, because bacterial fermentations favor the obtention of different metabolites such as tannins and different nutritional compounds in food. Lactiplantibacillus plantarum was one the first species to be studied for industrial purposes, and its efficacy to obtaining tannins using fermentation processes. Bacterial fermentation helps to obtain a product with an added value of better quality and without the need to use strong solvents that can reduce their quality and safety. To release tannins, it is necessary to subject the substrate to different conditions to activate the enzyme tannin acyl hydrolase (tannase). The tannase-released compounds can have beneficial effects on health such as antioxidant, anticancer and cardioprotective properties, among others. Therefore, this review analyzes tannase release and other metabolites by fermentation processes.
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9
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Solid-state fermentation with Aspergillus niger for the bio-enrichment of bioactive compounds in Moringa oleifera (moringa) leaves. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2020. [DOI: 10.1016/j.bcab.2020.101709] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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10
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Ma H, Wang Q, Hao Y, Zhu C, Chen X, Wang C, Yang Y. Fenton reaction induced in-situ redox and re-complexation of polyphenol-Cr complex and their products. CHEMOSPHERE 2020; 250:126214. [PMID: 32088615 DOI: 10.1016/j.chemosphere.2020.126214] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/18/2019] [Revised: 01/29/2020] [Accepted: 02/13/2020] [Indexed: 06/10/2023]
Abstract
In this study, in-situ Fenton oxidation was used for the de-complexation and degradation of tannin-Cr(III) complexes. Cr(III) can be oxidized into free Cr(VI) under the effect of ·OH and oxidation products of tannin can be used as reductant for Cr(VI) to establish a redox cycle of Cr(III)-Cr(VI)-Cr(III). Thus, it is crucial to investigate the interactions of Cr(III) with tannin derived oxidation products due to negligible accumulation of Cr(VI) during Fenton oxidation treatment. Here, sequential filtration/ultrafiltration was applied to reveal the distribution characteristics of TOC and Cr fractions during the oxidation of tannin-Cr(III). As the increase of colloidal size of tannic acid products, residual TOC and Cr mainly distribute in larger size range after the oxidation of tannin-Cr(III) which can be ascribed to re-complexation between oxidation products and Cr(III). Besides, analytical results indicate that carboxyl group and hydroxyl group in oxidation products may cause the re-complexation of Cr(III), resulting in the formation of highly conjugated materials containing Cr(III). It can be concluded that due attention should be paid to the efficient removal technology and mechanism for polymer-Cr complexes, as well as the oxidation intermediates in the role of conversion and removal of Cr species.
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Affiliation(s)
- Hongrui Ma
- School of Environmental Science and Engineering, Shaanxi University of Science and Technology, Xi'an, 710021, China.
| | - Qing Wang
- School of Environmental Science and Engineering, Shaanxi University of Science and Technology, Xi'an, 710021, China
| | - Yongyong Hao
- School of Environmental Science and Engineering, Shaanxi University of Science and Technology, Xi'an, 710021, China
| | - Chao Zhu
- School of Environmental Science and Engineering, Shaanxi University of Science and Technology, Xi'an, 710021, China
| | - Xiangping Chen
- School of Environmental Science and Engineering, Shaanxi University of Science and Technology, Xi'an, 710021, China
| | - Chuanyi Wang
- School of Environmental Science and Engineering, Shaanxi University of Science and Technology, Xi'an, 710021, China
| | - Yonglin Yang
- School of Environmental Science and Engineering, Shaanxi University of Science and Technology, Xi'an, 710021, China
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11
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Li RY, Wang S, McClements DJ, Wan Y, Liu CM, Fu GM. Antioxidant activity and α-amylase and α-glucosidase inhibitory activity of a fermented tannic acid product: Trigalloylglucose. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.108249] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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12
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Chagas Barros RG, Santos de Oliveira C, Santos Oliveira LT, Pereira UC, Matos Silva TO, Denadai M, Narain N. Enhancement of phenolic antioxidants production in submerged cultures of endophytic microorganisms isolated from achachairu (Garcinia humilis), araçá-boi (Eugenia stipitata) and bacaba (Oenocarpus bacaba) fruits. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.05.046] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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13
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Partial purification and characterization of a thermostable mushroom tannase induced during solid state fermentation of Toxicodendron vernicifluum stem bark by Fomitella fraxinea. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2019. [DOI: 10.1016/j.bcab.2019.101177] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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14
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Spier F, Gutterres M. BIODEGRADATION OF ACACIA AND CHESTNUT TANNINS BY NATIVE ISOLATES OF THE GENUS Penicillium AND Aspergillus. BRAZILIAN JOURNAL OF CHEMICAL ENGINEERING 2019. [DOI: 10.1590/0104-6632.20190362s20180340] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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15
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Gomes AC, Silva L, Albuquerque A, Simões R, Stefanakis AI. Investigation of lab-scale horizontal subsurface flow constructed wetlands treating industrial cork boiling wastewater. CHEMOSPHERE 2018; 207:430-439. [PMID: 29807342 DOI: 10.1016/j.chemosphere.2018.05.123] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/27/2018] [Revised: 05/07/2018] [Accepted: 05/21/2018] [Indexed: 06/08/2023]
Abstract
The feasibility and treatment efficiency of horizontal subsurface flow constructed wetlands (HSFCW) was assessed for the first time for cork boiling wastewater (CBW) through laboratory experiments. CBW is known for its high content of phenolic compounds, complex composition of biorecalcitrant and toxic nature. Two lab-scale units, one planted with Phragmites australis (CWP) and one unplanted (CWC), were used to evaluate the removals of COD, BOD, total phenolic compounds (TPh) and decolourization over a 2.5-years monitoring period under Mediterranean climatic conditions. Seven organic and hydraulic loading rates ranging from 2.6 to 11.5 g COD/m2/d and 5.7-9.1 L/m2/d were tested under average hydraulic retention time (HRT) of 5 ± 1 days required due to the CWB limited biodegradability (i.e., BOD5/COD of 0.19). Average removals of the CWP exceeded those of the CWC and reached 74.6%, 91.7% and 69.1% for COD, BOD5 and TPh, respectively, with respective mass removals rates up to 7.0, 1.7 and 0.5 (in g/m2/d). Decolourization was limited to 35%, since it mainly depends on physical processes rather than biodegradation. CBW concentration of nine phenolic compounds ranged from 1.2 to 38.4 mg/L (for the syringic and ellagic acids, respectively) in the raw CBW, with respective removals in the CWP unit ranging from 41.8 to 76.3%, higher than those in the control unit. Despite CBW high concentration of TPhs (average of 116.3 mg/L), the HSFCW reached organic load removals higher than those of conventional biological treatment methods.
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Affiliation(s)
- Arlindo C Gomes
- Department of Chemistry, University of Beira Interior, R. Marques de Avila e Bolama, 6201-001, Covilhã, Portugal; FibEnTech - Materiais Fibrosos e Tecnologias Ambientais, R. Marques de Avila e Bolama, 6201-001, Covilhã, Portugal.
| | - Lúcia Silva
- Department of Chemistry, University of Beira Interior, R. Marques de Avila e Bolama, 6201-001, Covilhã, Portugal; FibEnTech - Materiais Fibrosos e Tecnologias Ambientais, R. Marques de Avila e Bolama, 6201-001, Covilhã, Portugal.
| | - António Albuquerque
- FibEnTech - Materiais Fibrosos e Tecnologias Ambientais, R. Marques de Avila e Bolama, 6201-001, Covilhã, Portugal; Department of Civil Engineering and Architecture, University of Beira Interior, Calçada Fonte do Lameiro, 6201-001, Covilhã, Portugal.
| | - Rogério Simões
- Department of Chemistry, University of Beira Interior, R. Marques de Avila e Bolama, 6201-001, Covilhã, Portugal; FibEnTech - Materiais Fibrosos e Tecnologias Ambientais, R. Marques de Avila e Bolama, 6201-001, Covilhã, Portugal.
| | - Alexandros I Stefanakis
- Department of Engineering, German University of Technology (GUtech), Athaibah, Muscat, PC 130, Oman.
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16
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Wu C, Zhang F, Li L, Jiang Z, Ni H, Xiao A. Novel optimization strategy for tannase production through a modified solid-state fermentation system. BIOTECHNOLOGY FOR BIOFUELS 2018; 11:92. [PMID: 29619088 PMCID: PMC5879601 DOI: 10.1186/s13068-018-1093-0] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 09/24/2017] [Accepted: 03/22/2018] [Indexed: 06/08/2023]
Abstract
BACKGROUND High amounts of insoluble substrates exist in the traditional solid-state fermentation (SSF) system. The presence of these substrates complicates the determination of microbial biomass. Thus, enzyme activity is used as the sole index for the optimization of the traditional SSF system, and the relationship between microbial growth and enzyme synthesis is always ignored. This study was conducted to address this deficiency. All soluble nutrients from tea stalk were extracted using water. The aqueous extract was then mixed with polyurethane sponge to establish a modified SSF system, which was then used to conduct tannase production. With this system, biomass, enzyme activity, and enzyme productivity could be measured rationally and accurately. Thus, the association between biomass and enzyme activity could be easily identified, and the shortcomings of traditional SSF could be addressed. RESULTS Different carbon and nitrogen sources exerted different effects on microbial growth and enzyme production. Single-factor experiments showed that glucose and yeast extract greatly improved microbial biomass accumulation and that tannin and (NH4)2SO4 efficiently promoted enzyme productivity. Then, these four factors were optimized through response surface methodology. Tannase activity reached 19.22 U/gds when the added amounts of tannin, glucose, (NH4)2SO4, and yeast extract were 7.49, 8.11, 9.26, and 2.25%, respectively. Tannase activity under the optimized process conditions was 6.36 times higher than that under the initial process conditions. The optimized parameters were directly applied to the traditional tea stalk SSF system. Tannase activity reached 245 U/gds, which is 2.9 times higher than our previously reported value. CONCLUSIONS In this study, a modified SSF system was established to address the shortcomings of the traditional SSF system. Analysis revealed that enzymatic activity and microbial biomass are closely related, and different carbon and nitrogen sources have different effects on microbial growth and enzyme production. The maximal tannase activity was obtained under the optimal combination of nutrient sources that enhances cell growth and tannase accumulation. Moreover, tannase production through the traditional tea stalk SSF was markedly improved when the optimized parameters were applied. This work provides an innovative approach to bioproduction research through SSF.
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Affiliation(s)
- Changzheng Wu
- College of Food and Biological Engineering, Jimei University, Xiamen, 361021 China
- Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering, Xiamen, 361021 Fujian China
- Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Xiamen, 361021 Fujian China
- Xiamen Key Laboratory of Marine Functional Food, Xiamen, 361021 China
| | - Feng Zhang
- College of Food and Biological Engineering, Jimei University, Xiamen, 361021 China
- Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering, Xiamen, 361021 Fujian China
- Xiamen Key Laboratory of Marine Functional Food, Xiamen, 361021 China
| | - Lijun Li
- College of Food and Biological Engineering, Jimei University, Xiamen, 361021 China
- Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering, Xiamen, 361021 Fujian China
- Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Xiamen, 361021 Fujian China
| | - Zhedong Jiang
- College of Food and Biological Engineering, Jimei University, Xiamen, 361021 China
- Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering, Xiamen, 361021 Fujian China
- Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Xiamen, 361021 Fujian China
| | - Hui Ni
- College of Food and Biological Engineering, Jimei University, Xiamen, 361021 China
- Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering, Xiamen, 361021 Fujian China
- Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Xiamen, 361021 Fujian China
| | - Anfeng Xiao
- College of Food and Biological Engineering, Jimei University, Xiamen, 361021 China
- Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering, Xiamen, 361021 Fujian China
- Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Xiamen, 361021 Fujian China
- Xiamen Key Laboratory of Marine Functional Food, Xiamen, 361021 China
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Chávez-González ML, Guyot S, Rodríguez-Herrera R, Prado-Barragán A, Aguilar CN. Exploring the Degradation of Gallotannins Catalyzed by Tannase Produced by Aspergillus niger GH1 for Ellagic Acid Production in Submerged and Solid-State Fermentation. Appl Biochem Biotechnol 2017; 185:476-483. [PMID: 29181764 DOI: 10.1007/s12010-017-2663-5] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2017] [Accepted: 11/14/2017] [Indexed: 11/26/2022]
Abstract
Due to great interest on producing bioactive compounds for functional foods and biopharmaceuticals, it is important to explore the microbial degradation of potential sources of target biomolecules. Gallotannins are polyphenols present in nature, an example of them is tannic acid which is susceptible to enzymatic hydrolysis. This hydrolysis is performed by tannase or tannin acyl hydrolase, releasing in this way, biomolecules with high-added value. In the present study, chemical profiles obtained after fungal degradation of tannic acid under two bioprocesses (submerged fermentation (SmF) and solid state fermentation (SSF)) were determined. In both fermentation systems (SmF and SSF), Aspergillus niger GH1 strain and tannic acid as a sole carbon source and inducer were used (the presence of tannic acid promotes production of enzyme tannase). In case of SSF, polyurethane foam (PUF) was used like as support of fermentation; culture medium only was used in case of submerged fermentation. Fermentation processes were monitored during 72 h; samples were taken kinetically every 8 h; and all extracts obtained were partially purified to obtain polyphenolic fraction and then were analyzed by liquid chromatography-mass spectrometry (LC-MS). Molecules like gallic acid and n-galloyl glucose were identified as intermediates in degradation of tannic acid; during SSF was identified ellagic acid production. The results obtained in this study will contribute to biotechnological production of ellagic acid.
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Affiliation(s)
- Mónica L Chávez-González
- Group of Bioprocesses and Bioproducts, Department of Food Research, School of Chemistry, Autonomous University of Coahuila, Boulevard Venustiano Carranza, Saltillo, Coahuila, 25280, México
| | - Sylvain Guyot
- INRA, UR 1268 Biopolymères Interactions Assemblages, PRP team, Domaine de la Motte, BP, 3553 Le Rheu Cedex, 35327, Francia, France
| | - Raul Rodríguez-Herrera
- Group of Bioprocesses and Bioproducts, Department of Food Research, School of Chemistry, Autonomous University of Coahuila, Boulevard Venustiano Carranza, Saltillo, Coahuila, 25280, México
| | - Arely Prado-Barragán
- Department of Biotechnology, Division of Health and Biological Science, Metropolitan Autonomous University, Iztapalapa, 09340, Mexico City, Mexico
| | - Cristóbal N Aguilar
- Group of Bioprocesses and Bioproducts, Department of Food Research, School of Chemistry, Autonomous University of Coahuila, Boulevard Venustiano Carranza, Saltillo, Coahuila, 25280, México.
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18
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Chaudhary P, Chhokar V, Choudhary P, Kumar A, Beniwal V. Optimization of chromium and tannic acid bioremediation by Aspergillus niveus using Plackett-Burman design and response surface methodology. AMB Express 2017; 7:201. [PMID: 29138995 PMCID: PMC5686038 DOI: 10.1186/s13568-017-0504-0] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2017] [Accepted: 11/02/2017] [Indexed: 11/10/2022] Open
Abstract
A chromium and tannic acid resistance fungal strain was isolated from tannery effluent, and identified as Aspergillus niveus MCC 1318 based on its rDNA gene sequence. The MIC (minimum inhibitory concentration) of the isolate against chromium and tannic acid was found to be 200 ppm and 5% respectively. Optimization of physiochemical parameters for biosorption of chromium and tannic acid degradation was carried out by Plackett-Burman design followed by response surface methodology (RSM). The maximum chromium removal and tannic acid degradation was found to be 92 and 68% respectively by A. niveus. Chromium removal and tannic acid degradation was increased up to 11 and 6% respectively after optimization. Scanning electron microscopy (SEM) and Fourier transform infrared spectroscopy (FTIR) was used to investigate biosorption phenomena.
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Affiliation(s)
- Prachi Chaudhary
- Department of Biotechnology, Maharishi Markandeshwar University, Mullana, Ambala 133207 India
| | - Vinod Chhokar
- Department of Bio & Nano Technology, Guru Jambheshwar University of Science & Technology, Hisar, Haryana 125001 India
| | - Pragati Choudhary
- Department of Bio & Nano Technology, Guru Jambheshwar University of Science & Technology, Hisar, Haryana 125001 India
| | - Anil Kumar
- Department of Bio & Nano Technology, Guru Jambheshwar University of Science & Technology, Hisar, Haryana 125001 India
| | - Vikas Beniwal
- Department of Biotechnology, Maharishi Markandeshwar University, Mullana, Ambala 133207 India
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Buenrostro-Figueroa J, Velázquez M, Flores-Ortega O, Ascacio-Valdés J, Huerta-Ochoa S, Aguilar C, Prado-Barragán L. Solid state fermentation of fig ( Ficus carica L.) by-products using fungi to obtain phenolic compounds with antioxidant activity and qualitative evaluation of phenolics obtained. Process Biochem 2017. [DOI: 10.1016/j.procbio.2017.07.016] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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20
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Torres-León C, Ventura-Sobrevilla J, Serna-Cock L, Ascacio-Valdés JA, Contreras-Esquivel J, Aguilar CN. Pentagalloylglucose (PGG): A valuable phenolic compound with functional properties. J Funct Foods 2017. [DOI: 10.1016/j.jff.2017.07.045] [Citation(s) in RCA: 32] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/09/2023] Open
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