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Chen J, Wang Q, Zhou J, Yang J, Xu L, Huo D, Wei Z. Optimization of α-L-arabinofuranosidase CcABF on clarification and beneficial active substances in fermented ginkgo kernel juice by artificial neural network and genetic algorithm. Food Chem 2024; 450:139386. [PMID: 38653057 DOI: 10.1016/j.foodchem.2024.139386] [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: 12/20/2023] [Revised: 04/11/2024] [Accepted: 04/14/2024] [Indexed: 04/25/2024]
Abstract
This study aimed at using α-L-arabinofuranosidase CcABF to improve the clarity and active substances in fermented ginkgo kernel juice by artificial neural network (ANN) modeling and genetic algorithm (GA) optimization. A credible three-layer feedforward ANN model was established to predict the optimal parameters for CcABF clarification. The experiments proved the highest transmittance of 89.40% for fermented ginkgo kernel juice with this understanding, which exhibited a 25.56% increase over the unclarified group. With the clarification of CcABF, the antioxidant capacity in juice was enhanced with the increase of total phenolic and flavone contents, and the maximum DPPH and hydroxyl radical scavenging rates were increased by 89.71% and 26.65%, respectively. The contents of toxic ginkgolic acids declined markedly, while the active ingredients of ginkgetin and ginkgolide B showed a modest increase. Moreover, changes in free amino acids and volatile compounds improved the nutritive value and flavor of clarified fermented ginkgo kernel juice.
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Affiliation(s)
- Jinling Chen
- Jiangsu Key Laboratory of Marine Bioresources and Environment, Jiangsu Ocean University, Lianyungang 222005, China; Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Jiangsu Ocean University, Lianyungang 222005, China; School of Ocean Food and Biological Engineering, Jiangsu Ocean University, Lianyungang 222005, China
| | - Qiqi Wang
- Jiangsu Key Laboratory of Marine Bioresources and Environment, Jiangsu Ocean University, Lianyungang 222005, China; Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Jiangsu Ocean University, Lianyungang 222005, China; School of Ocean Food and Biological Engineering, Jiangsu Ocean University, Lianyungang 222005, China
| | - Jing Zhou
- Lianyungang Comprehensive Inspection and Testing Center for Quality and Technology, Lianyungang 222005, China
| | - Jie Yang
- Jiangsu Key Laboratory of Marine Bioresources and Environment, Jiangsu Ocean University, Lianyungang 222005, China; Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Jiangsu Ocean University, Lianyungang 222005, China; School of Ocean Food and Biological Engineering, Jiangsu Ocean University, Lianyungang 222005, China
| | - Linxiang Xu
- Jiangsu Key Laboratory of Marine Bioresources and Environment, Jiangsu Ocean University, Lianyungang 222005, China; Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Jiangsu Ocean University, Lianyungang 222005, China; Jiangsu Institute of Marine Resources Development, Jiangsu Ocean University, Lianyungang 222005, China
| | - Dongming Huo
- Jiangsu Institute of Marine Resources Development, Jiangsu Ocean University, Lianyungang 222005, China; Jiangsu Dingweitai Food Joint Stock Limited Corporation, Lianyungang 222300, China
| | - Zhen Wei
- Jiangsu Key Laboratory of Marine Bioresources and Environment, Jiangsu Ocean University, Lianyungang 222005, China; Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Jiangsu Ocean University, Lianyungang 222005, China; Jiangsu Institute of Marine Resources Development, Jiangsu Ocean University, Lianyungang 222005, China.
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Soetanto DA, Li F, Boateng ID, Yang XM. Thermal fixation technologies affect phenolic profile, ginkgolides, bilobalide, product quality, and ginkgolic acids in Ginkgo biloba leaf tea. J Food Sci 2024; 89:4093-4108. [PMID: 38783591 DOI: 10.1111/1750-3841.17126] [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: 01/01/2024] [Revised: 03/15/2024] [Accepted: 04/29/2024] [Indexed: 05/25/2024]
Abstract
Ginkgo biloba leaves (GBLs) contain high phytoconstituents, but ginkgolic acids (GAs, the main toxic compound in GBLs) have limited its applications. Processing Ginkgo biloba dark tea (GBDT) using fixation technology could decrease the toxic compounds; retain flavonoids, ginkgolides, and bilobalide; and improve the product quality. For the first time, various thermal fixations (hot air fixation [HAF], iron pot fixation [IPF], and boiled water fixation [BWF]) followed by rolling, fermentation, and drying were applied to produce GBDT. A comprehensive analysis of the toxicants (GAs), main bioactive compounds (ginkgolides and bilobalide, flavonoids, antioxidants, and phenolic profiles), and product qualities (moisture content, reducing sugar [RS], free amino acids [FAAs], enzyme activity, color properties, antioxidant capacity, etc.) were evaluated. The results revealed that thermal fixations BWF and HAF significantly reduced the GA contents (41.1%-34.6%). Most terpene lactones showed significant differences in control, IPF, and HAF. The HAF had lower total flavonoid content (TFC) than BWF and IPF. The control group (unfixated) had the highest toxic components (GA), terpene trilactones, and TFC compared with various fixations. Adding different fixations to rolling, fermentation, and drying had various impacts on GBDT, and principal component analysis supported the results. Among four thermal fixations, HAF yielded the best results in RS, FAA, total phenolic content, and antioxidant activities, while IPF had the highest TFC. BWF had the lowest content for GA. In conclusion, HAF (6) was chosen as the best technique for producing GBDT since it preserved GBDT's bioactive components while lowering its toxic components.
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Affiliation(s)
| | - Fengnan Li
- School of Food & Biological Engineering, Jiangsu University, Zhenjiang, China
| | | | - Xiao-Ming Yang
- School of Food & Biological Engineering, Jiangsu University, Zhenjiang, China
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Boateng ID, Li F, Yang XM, Guo D. Combinative effect of pulsed-light irradiation and solid-state fermentation on ginkgolic acids, ginkgols, ginkgolides, bilobalide, flavonoids, product quality and sensory assessment of Ginkgo biloba dark tea. Food Chem 2024; 456:139979. [PMID: 38852441 DOI: 10.1016/j.foodchem.2024.139979] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2023] [Revised: 06/01/2024] [Accepted: 06/03/2024] [Indexed: 06/11/2024]
Abstract
Pulsed light (PL) is a prospective non-thermal technology that can improve the degradation of ginkgolic acid (GA) and retain the main bioactive compounds in Ginkgo biloba leaves (GBL). However, only using PL hasn't yet achieved the ideal effect of reducing GA. Fermentation of GBL to make ginkgo dark tea (GDT) could decrease GA. Because different microbial strains are used for fermentation, their metabolites and product quality might differ. However, there is no research on the combinative effect of PL irradiation fixation and microbial strain fermentation on main bioactive compounds and sensory assessment of GDT. In this research, first, Bacillus subtilis and Saccharomyces cerevisiae were selected as fermentation strains that can reduce GA from the five microbial strains. Next, the fresh GBL was irradiated by PL for 200 s (fluences of 0.52 J/cm2), followed by B. subtilis, S. cerevisiae, or natural fermentation to make GDT. The results showed that compared with the control (unirradiated and unfermented GBL) and the only PL irradiated GBL, the GA in GDT using PL + B. subtilis fermentation was the lowest, decreasing by 29.74%; PL + natural fermentation reduced by 24.53%. The total flavonoid content increased by 14.64% in GDT using PL + B. subtilis fermentation, whose phenolic and antioxidant levels also increased significantly. Sensory evaluation showed that the color, aroma, and taste of the tea infusion of PL + B. subtilis fermentation had the highest scores. In conclusion, the combined PL irradiation and solid-state fermentation using B. subtilis can effectively reduce GA and increase the main bioactive compounds, thus providing a new technological approach for GDT with lower GA.
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Affiliation(s)
- Isaac Duah Boateng
- School of Food & Biological Engineering, Jiangsu University, Zhenjiang 212013, China.; Certified Group, 199 W Rhapsody Dr, San Antonio, Texas, TX 78216, United States of America..
| | - Fengnan Li
- School of Food & Biological Engineering, Jiangsu University, Zhenjiang 212013, China..
| | - Xiao-Ming Yang
- School of Food & Biological Engineering, Jiangsu University, Zhenjiang 212013, China..
| | - Danzhao Guo
- School of Food & Biological Engineering, Jiangsu University, Zhenjiang 212013, China..
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Boateng ID, Li F, Yang XM. Development, Validation, and Application of High-Performance Liquid Chromatography with Diode-Array Detection Method for Simultaneous Determination of Ginkgolic Acids and Ginkgols in Ginkgo biloba. Foods 2024; 13:1250. [PMID: 38672921 PMCID: PMC11049217 DOI: 10.3390/foods13081250] [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: 03/07/2024] [Revised: 04/08/2024] [Accepted: 04/16/2024] [Indexed: 04/28/2024] Open
Abstract
Ginkgo biloba leaves (GBLs), which comprise many phytoconstituents, also contain a toxic substance named ginkgolic acid (GA). Our previous research showed that heating could decarboxylate and degrade GA into ginkgols with high levels of bioactivity. Several methods are available to measure GA in GBLs, but no analytical method has been developed to measure ginkgols and GA simultaneously. Hence, for the first time, an HPLC-DAD method was established to simultaneously determine GA and ginkgols using acetonitrile (0.01% trifluoroacetic acid, v/v) as mobile phase A and water (0.01% trifluoroacetic acid, v/v) as mobile phase B. The gradient elution conditions were: 0-30 min, 75-90% phase A; 30-35 min, 90-90% phase A; 35-36 min, 90-75% phase A; 36-46 min, 75-75% phase A. The detection wavelength of GA and ginkgol were 210 and 270 nm, respectively. The flow rate and injection volume were 1.0 mL/min and 50 μL, respectively. The linearity was excellent (R2 > 0.999), and the RSD of the precision, stability, and repeatability of the total ginkgols was 0.20%, 2.21%, and 2.45%, respectively, in six parallel determinations. The recoveries for the low, medium, and high groups were 96.58%, 97.67%, and 101.52%, respectively. The limit of detection of ginkgol C13:0, C15:1, and C17:1 was 0.61 ppm, 0.50 ppm, and 0.06 ppm, respectively. The limit of quantification of ginkgol C13:0, C15:1, and C17:1 was 2.01 ppm, 1.65 ppm, and 0.20 ppm, respectively. Finally, this method accurately measured the GA and ginkgol content in ginkgo leaves and ginkgo tea products (ginkgo black tea, ginkgo dark tea, ginkgo white tea, and ginkgo green tea), whereas principal component analysis (PCA) was performed to help visualize the association between GA and ginkgols and five different processing methods for GBLs. Thus, this research provides an efficient and accurate quantitative method for the subsequent detection of GA and ginkgols in ginkgo tea.
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Affiliation(s)
- Isaac Duah Boateng
- School of Food & Biological Engineering, Jiangsu University, Zhenjiang 212013, China; (I.D.B.); (F.L.)
- Certified Group, 199 W Rhapsody Dr, San Antonio, TX 78216, USA
| | - Fengnan Li
- School of Food & Biological Engineering, Jiangsu University, Zhenjiang 212013, China; (I.D.B.); (F.L.)
| | - Xiao-Ming Yang
- School of Food & Biological Engineering, Jiangsu University, Zhenjiang 212013, China; (I.D.B.); (F.L.)
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Mantzourani I, Nikolaou A, Kourkoutas Y, Alexopoulos A, Dasenaki M, Mastrotheodoraki A, Proestos C, Thomaidis N, Plessas S. Chemical Profile Characterization of Fruit and Vegetable Juices after Fermentation with Probiotic Strains. Foods 2024; 13:1136. [PMID: 38611440 PMCID: PMC11011985 DOI: 10.3390/foods13071136] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2024] [Revised: 04/02/2024] [Accepted: 04/06/2024] [Indexed: 04/14/2024] Open
Abstract
Lactic acid bacteria (LAB) are widely applied for fermentation purposes in dairy and non-dairy food matrices with beneficial technological and health-promoting properties. This study describes the effect of two lactic acid bacteria, namely, Lactiplantibacillus paracasei SP5 and Pediococcus pentosaceus SP2, on the phenolic profiles, antioxidant activities, total phenolic content (TPC), carotenoid content, and sensorial profile of two different mixed fruit juices. After 48 h of fermentation, both LABs retained viability over 9 Log CFU/mL in both juices. The TPC, zeaxanthin + lutein, β-carotene content, and antioxidant activity (AA) were elevated for both LABs and mixed juices after 48 h of fermentation compared to control samples. Regarding the phenolic profile, both juices exhibited a significant decrease in chlorogenic acid levels, while quinic acid and tyrosol concentrations showed notable increases.
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Affiliation(s)
- Ioanna Mantzourani
- Laboratory of Food Processing, Faculty of Agriculture Development, Democritus University of Thrace, 68200 Orestiada, Greece
| | - Anastasios Nikolaou
- Laboratory of Food Processing, Faculty of Agriculture Development, Democritus University of Thrace, 68200 Orestiada, Greece
- Laboratory of Applied Microbiology & Biotechnology, Department of Molecular Biology & Genetics, Democritus University of Thrace, 68100 Alexandroupolis, Greece
| | - Yiannis Kourkoutas
- Laboratory of Applied Microbiology & Biotechnology, Department of Molecular Biology & Genetics, Democritus University of Thrace, 68100 Alexandroupolis, Greece
| | - Athanasios Alexopoulos
- Laboratory of Microbiology, Biotechnology & Hygiene, Faculty of Agriculture Development, Democritus University of Thrace, 68200 Orestiada, Greece
| | - Marilena Dasenaki
- Laboratory of Food Chemistry, Department of Chemistry, National and Kapodistrian University of Athens, Panepistimiopolis Zografou, 15771 Athens, Greece
| | - Artemis Mastrotheodoraki
- Laboratory of Food Chemistry, Department of Chemistry, National and Kapodistrian University of Athens, Panepistimiopolis Zografou, 15771 Athens, Greece
| | - Charalampos Proestos
- Laboratory of Food Chemistry, Department of Chemistry, National and Kapodistrian University of Athens, Panepistimiopolis Zografou, 15771 Athens, Greece
| | - Nikolaos Thomaidis
- Laboratory of Analytical Chemistry, Department of Chemistry, National and Kapodistrian University of Athens, Panepistimiopolis Zografou, 15771 Athens, Greece
| | - Stavros Plessas
- Laboratory of Food Processing, Faculty of Agriculture Development, Democritus University of Thrace, 68200 Orestiada, Greece
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Wang J, Wei BC, Zhai YR, Li KX, Wang CY. Non-volatile and volatile compound changes in blueberry juice inoculated with different lactic acid bacteria strains. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:2587-2596. [PMID: 37984850 DOI: 10.1002/jsfa.13142] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/14/2023] [Revised: 10/07/2023] [Accepted: 11/20/2023] [Indexed: 11/22/2023]
Abstract
BACKGROUND Lactic acid bacteria (LABs) are widely present in foods and affect the flavour of fermented cultures. This study investigates the effects of fermentation with Lactobacillus acidophilus JYLA-16 (La), Lactobacillus plantarum JYLP-375 (Lp), and Lactobacillus rhamnosus JYLR-005 (Lr) on the flavour profile of blueberry juice. RESULTS This study showed that all LABs strains preferentially used glucose rather than fructose as the carbon source during fermentation. Lactic acid was the main fermentation product, reaching 7.76 g L-1 in La-fermented blueberry juice, 5.86 g L-1 in Lp-fermented blueberry juice, and 6.41 g L-1 in Lr-fermented blueberry juice. These strains extensively metabolized quinic acid, whereas oxalic acid metabolism was almost unaffected. Sixty-four volatile compounds were identified using gas chromatography-ion mobility spectrometry (GC-IMS). All fermented blueberry juices exhibited decreased aldehyde levels. Furthermore, fermentation with La was dominated by alcohols, Lp was dominated by esters, and Lr was dominated by ketones. Linear discriminant analysis of the electronic nose and principal component analysis of the GC-IMS data effectively differentiated between unfermented and fermented blueberry juices. CONCLUSION This study informs LABs selection for producing desirable flavours in fermented blueberry juice and provides a theoretical framework for flavour detection. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Jun Wang
- School of Biology, Food and Environment, Hefei University, Hefei, China
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, China
| | - Bo-Cheng Wei
- School of Biology, Food and Environment, Hefei University, Hefei, China
| | - Yan-Rong Zhai
- School of Biology, Food and Environment, Hefei University, Hefei, China
| | - Ke-Xin Li
- School of Biology, Food and Environment, Hefei University, Hefei, China
| | - Chu-Yan Wang
- School of Biology, Food and Environment, Hefei University, Hefei, China
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Chen J, Wang Q, Wu Y, Wu Y, Sun Y, Ding Y, Wei Z, Manickam S, Pan S, Yang J, Tao Y. Ultrasound-assisted fermentation of ginkgo kernel juice by Lactiplantibacillus plantarum: Microbial response and juice composition development. ULTRASONICS SONOCHEMISTRY 2023; 99:106587. [PMID: 37683418 PMCID: PMC10495669 DOI: 10.1016/j.ultsonch.2023.106587] [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: 07/11/2023] [Revised: 08/30/2023] [Accepted: 09/03/2023] [Indexed: 09/10/2023]
Abstract
This study is aimed to explore the feasibility of ultrasound on enhancing the fermentation properties of ginkgo kernel juice by Lactiplantibacillus plantarum Y2. Specifically, ultrasound at 20 kHz and different intensities (mild ultrasound intensity-84.42 W/L, moderate ultrasound intensity-115.50 W/L, high ultrasound intensity-173.88 W/L) with a pulse mode were applied to facilitate the fermentation process. The number of viable cells of Lactiplantibacillus plantarum Y2 increased by 5.06, 5.05 and 2.19% in the sonicated groups at 173.88, 115.50 and 84.42 W/L, compared with the non-sonicated juice after 24-h fermentation. Furthermore, mild intensity ultrasonication improved the permeability of the cell membrane, which is beneficial for the metabolism of phenolics, amino acids and organic acids. Ultrasonication increased in-vitro antioxidant activity of fermented ginkgo kernel juice by promoting the metabolism of phenolic acids, such as ferulic acid, chlorogenic and caffeic acids. At the end of fermentation, the sonicated group at 84.42 W/L has the maximum consumptions of total sugars and proteins (increased by 12.52 and 18.73%). Moreover, the reduction rate of the poison material 4'-O-methylpyridoxine (MPN) in ginkgo kernel juice increased by more than 16.40% with ultrasound treatment at 173.88 W/L after the fermentation for 48 h. Overall, ultrasound can improve the metabolizations of Lactobacillus plantarum and reduce the toxic substances, which promoted the nutritional value and flavors of ginkgo kernel juice.
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Affiliation(s)
- Jinling Chen
- Jiangsu Key Laboratory of Marine Bioresources and Environment/Jiangsu Key Laboratory of Marine Biotechnology, Jiangsu Ocean University, Lianyungang 222005, China; Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Jiangsu Ocean University, Lianyungang 222005, China
| | - Qiqi Wang
- Jiangsu Key Laboratory of Marine Bioresources and Environment/Jiangsu Key Laboratory of Marine Biotechnology, Jiangsu Ocean University, Lianyungang 222005, China; Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Jiangsu Ocean University, Lianyungang 222005, China
| | - Yuting Wu
- Jiangsu Key Laboratory of Marine Bioresources and Environment/Jiangsu Key Laboratory of Marine Biotechnology, Jiangsu Ocean University, Lianyungang 222005, China; Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Jiangsu Ocean University, Lianyungang 222005, China
| | - Yue Wu
- Sonochemistry Group, School of Chemistry, The University of Melbourne, Parkville, Victoria 3010, Australia
| | - Yue Sun
- Jiangsu Key Laboratory of Marine Bioresources and Environment/Jiangsu Key Laboratory of Marine Biotechnology, Jiangsu Ocean University, Lianyungang 222005, China; Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Jiangsu Ocean University, Lianyungang 222005, China
| | - Yunfei Ding
- Jiangsu Key Laboratory of Marine Bioresources and Environment/Jiangsu Key Laboratory of Marine Biotechnology, Jiangsu Ocean University, Lianyungang 222005, China; Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Jiangsu Ocean University, Lianyungang 222005, China
| | - Zhen Wei
- Jiangsu Key Laboratory of Marine Bioresources and Environment/Jiangsu Key Laboratory of Marine Biotechnology, Jiangsu Ocean University, Lianyungang 222005, China; Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Jiangsu Ocean University, Lianyungang 222005, China
| | - Sivakumar Manickam
- Department of Petroleum and Chemical Engineering, Faculty of Engineering, Universiti Teknologi Brunei, Bandar Seri Begawan BE1410, Brunei Darussalam
| | - Saikun Pan
- Jiangsu Key Laboratory of Marine Bioresources and Environment/Jiangsu Key Laboratory of Marine Biotechnology, Jiangsu Ocean University, Lianyungang 222005, China; Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Jiangsu Ocean University, Lianyungang 222005, China
| | - Jie Yang
- Jiangsu Key Laboratory of Marine Bioresources and Environment/Jiangsu Key Laboratory of Marine Biotechnology, Jiangsu Ocean University, Lianyungang 222005, China; Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Jiangsu Ocean University, Lianyungang 222005, China.
| | - Yang Tao
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
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Pan L, Zhang CJ, Bai Z, Liu YY, Zhang Y, Tian WZ, Zhou Y, Zhou YY, Liao AM, Hou YC, Yu GH, Hui M, Huang JH. Effects of different strains fermentation on nutritional functional components and flavor compounds of sweet potato slurry. Front Nutr 2023; 10:1241580. [PMID: 37693241 PMCID: PMC10483827 DOI: 10.3389/fnut.2023.1241580] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/16/2023] [Accepted: 08/10/2023] [Indexed: 09/12/2023] Open
Abstract
In this paper, we study the effect of microbial fermentation on the nutrient composition and flavor of sweet potato slurry, different strains of Aspergillus niger, Saccharomyces cerevisiae, Lactobacillus plantarum, Bacillus coagulans, Bacillus subtilis, Lactobacillus acidophilus, and Bifidobacterium brevis were employed to ferment sweet potato slurry. After 48 h of fermentation with different strains (10% inoculation amount), we compared the effects of several strains on the nutritional and functional constituents (protein, soluble dietary fiber, organic acid, soluble sugar, total polyphenol, free amino acid, and sensory characteristics). The results demonstrated that the total sugar level of sweet potato slurry fell significantly after fermentation by various strains, indicating that these strains can utilize the nutritious components of sweet potato slurry for fermentation. The slurry's total protein and phenol concentrations increased significantly, and many strains demonstrated excellent fermentation performance. The pH of the slurry dropped from 6.78 to 3.28 to 5.95 after fermentation. The fermentation broth contained 17 free amino acids, and the change in free amino acid content is closely correlated with the flavor of the sweet potato fermentation slurry. The gas chromatography-mass spectrometry results reveal that microbial fermentation can effectively increase the kinds and concentration of flavor components in sweet potato slurry, enhancing its flavor and flavor profile. The results demonstrated that Aspergillus niger fermentation of sweet potato slurry might greatly enhance protein and total phenolic content, which is crucial in enhancing nutrition. However, Bacillus coagulans fermentation can enhance the concentration of free amino acids in sweet potato slurry by 64.83%, with a significant rise in fresh and sweet amino acids. After fermentation by Bacillus coagulans, the concentration of lactic acid and volatile flavor substances also achieved its highest level, which can considerably enhance its flavor. The above results showed that Aspergillus niger and Bacillus coagulans could be the ideal strains for sweet potato slurry fermentation.
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Affiliation(s)
- Long Pan
- Henan Provincial Key Laboratory of Biological Processing and Nutritional Function of Wheat, School of Biological Engineering, Henan University of Technology, Zhengzhou, China
| | - Cun-Jin Zhang
- Henan Provincial Key Laboratory of Biological Processing and Nutritional Function of Wheat, School of Biological Engineering, Henan University of Technology, Zhengzhou, China
| | - Zhe Bai
- Henan Provincial Key Laboratory of Biological Processing and Nutritional Function of Wheat, School of Biological Engineering, Henan University of Technology, Zhengzhou, China
| | - Ying-Ying Liu
- Henan Provincial Key Laboratory of Biological Processing and Nutritional Function of Wheat, School of Biological Engineering, Henan University of Technology, Zhengzhou, China
| | - Yu Zhang
- Henan Provincial Key Laboratory of Biological Processing and Nutritional Function of Wheat, School of Biological Engineering, Henan University of Technology, Zhengzhou, China
| | - Wei-Zhi Tian
- Henan Provincial Key Laboratory of Biological Processing and Nutritional Function of Wheat, School of Biological Engineering, Henan University of Technology, Zhengzhou, China
| | - Yu Zhou
- Henan Provincial Key Laboratory of Biological Processing and Nutritional Function of Wheat, School of Biological Engineering, Henan University of Technology, Zhengzhou, China
| | - Yuan-Yuan Zhou
- Henan Provincial Key Laboratory of Biological Processing and Nutritional Function of Wheat, School of Biological Engineering, Henan University of Technology, Zhengzhou, China
| | - Ai-Mei Liao
- Henan Provincial Key Laboratory of Biological Processing and Nutritional Function of Wheat, School of Biological Engineering, Henan University of Technology, Zhengzhou, China
| | - Yin-Chen Hou
- College of Food and Biological Engineering, Henan University of Animal Husbandry and Economy, Zhengzhou, China
| | - Guang-Hai Yu
- Henan Provincial Key Laboratory of Biological Processing and Nutritional Function of Wheat, School of Biological Engineering, Henan University of Technology, Zhengzhou, China
| | - Ming Hui
- Henan Provincial Key Laboratory of Biological Processing and Nutritional Function of Wheat, School of Biological Engineering, Henan University of Technology, Zhengzhou, China
| | - Ji-Hong Huang
- Henan Provincial Key Laboratory of Biological Processing and Nutritional Function of Wheat, School of Biological Engineering, Henan University of Technology, Zhengzhou, China
- School of Food and Pharmacy, Xuchang University, Xuchang, China
- State Key Laboratory of Crop Stress Adaptation and Improvement, College of Agriculture, Henan University, Kaifeng, China
- Food Laboratory of Zhongyuan, Henan University of Technology, Zhengzhou, China
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Li F, Boateng ID, Yang XM, Li Y, Liu W. Effects of processing methods on quality, antioxidant capacity, and cytotoxicity of Ginkgo biloba leaf tea product. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:4993-5003. [PMID: 36973882 DOI: 10.1002/jsfa.12577] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/12/2022] [Revised: 02/04/2023] [Accepted: 03/27/2023] [Indexed: 06/08/2023]
Abstract
BACKGROUND Ginkgo biloba leaves contain beneficial flavonoids, bilobalide (BB), and ginkgolides. However, the toxic ginkgolic acid (GA) limit its application. In this study, various traditional processing methods were used to prepare G. biloba leaf tea (GBLT), including white tea, black tea, dark tea, green tea, and freeze-dried as control, followed by investigations of their effects on quality, antioxidant capacity, bioactive components, and cytotoxicity of the tea products. RESULTS Results showed that different processing methods significantly impact the tea products' quality indexes and the principal component analysis (PCA) and hierarchical cluster analysis (HCA) corroborated it. White tea had the highest total sugar (TS) and GA content and the most potent cytotoxicity on HepG2 cells. However, TS and GA content and the cytotoxicity of GBLT markedly decreased during fermentation and fixation. Moreover, white tea possessed higher total phenolic content (TPC), total flavonoid content (TFC), and more vigorous antioxidant activities than green tea, black tea, and dark tea. Terpene trilactones value was stable, but different catechins contents fluctuated according to the manufacturing process of different GBLTs. Among the four GBLTs, dark tea combining fixation and fermentation had the lowest GA content and cytotoxicity, less bioactive components reduction, appropriate quality, and stronger flavor. CONCLUSION These findings demonstrate that fixation and fermentation help reduce GAs during the manufacturing of GBLT. However, their ability to retain bioactive substances needs further optimization in future studies. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Fengnan Li
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Isaac D Boateng
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
- Division of Food, Nutrition and Exercise Sciences, University of Missouri, Columbia, MO, USA
| | - Xiao-Ming Yang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Yuanyuan Li
- Zhenjiang Food and Drug Supervision and Inspection Center, Zhenjiang, China
| | - Weimin Liu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
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10
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Wang Z, Mi S, Wang X, Mao K, Liu Y, Gao J, Sang Y. Characterization and discrimination of fermented sweet melon juice by different microbial strains via GC-IMS-based volatile profiling and chemometrics. FOOD SCIENCE AND HUMAN WELLNESS 2023. [DOI: 10.1016/j.fshw.2022.10.006] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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11
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Zhao Z, Sun L, Sha Z, Chu C, Wang Q, Zhou D, Wu S. Valorisation of fresh waste grape through fermentation with different exogenous probiotic inoculants. Heliyon 2023; 9:e16650. [PMID: 37274685 PMCID: PMC10238925 DOI: 10.1016/j.heliyon.2023.e16650] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/09/2023] [Revised: 05/19/2023] [Accepted: 05/23/2023] [Indexed: 06/06/2023] Open
Abstract
The disposal of fresh waste grape berries restraining the sustainable development of vineyards. The aims of this study were to evaluate the effects of different exogenous probiotic inoculants on the fermentation of fresh waste grape berries. In the fermentation process, the variations of pH and EC value, chemical characteristics of the fermentation products, as well as the microbial communities' composition were simultaneously observed. In addition, the feasibility of using the fermentation products as chemical fertilizer substitute in agricultural production also has been verified in this study. The results indicated that the different probiotic inoculants has shown clear impacts on the variation trends of pH and EC value in the grape waste fermentation. Lactobacillus casei and Zygosaccharomyces rouxii are ideal probiotics for the fermentation of waste grape, which enhanced the contents of free Aa and other nutrients in fermentation products. Compared with Fn treatment (without exogenous inoculants), the total free Aa contents in Fs (inoculation with Z. rouxii) and Fm (inoculation with L. casei and Z. rouxii mixture) treatments have improved by 199.1% and 325.5%, respectively. The microbial communities' composition during the fermentation process also been greatly influenced by the different inoculants. At the genus level, Lactobacillus and Pseudomonas were the dominant bacteria, while Saccharomyces and Candida were the dominant fungi in the fermentation. Using the fermentation products as chemical fertilizer substitute has enhanced the quality of Kyoho grape. Compared with traditional chemical fertilization treatment (T1), application with fermented grape waste (T2) has significantly improved VC and soluble solid contents in grape berries by 16.89% and 20.12%, respectively. In conclusion, fermentation with suitable probiotics was an efficient approach for the disposal and recycling of fresh waste grape in vineyards.
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Affiliation(s)
- Zheng Zhao
- Eco-environmental Protection Institute of Shanghai Academy of Agricultural Sciences, Shanghai, 201403, China
| | - Lina Sun
- Eco-environmental Protection Institute of Shanghai Academy of Agricultural Sciences, Shanghai, 201403, China
| | - Zhimin Sha
- School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, 200240, China
| | - Changbin Chu
- Eco-environmental Protection Institute of Shanghai Academy of Agricultural Sciences, Shanghai, 201403, China
| | - Qingfeng Wang
- Eco-environmental Protection Institute of Shanghai Academy of Agricultural Sciences, Shanghai, 201403, China
| | - Deping Zhou
- Eco-environmental Protection Institute of Shanghai Academy of Agricultural Sciences, Shanghai, 201403, China
| | - Shuhang Wu
- Eco-environmental Protection Institute of Shanghai Academy of Agricultural Sciences, Shanghai, 201403, China
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12
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Zhang X, Miao Q, Pan C, Yin J, Wang L, Qu L, Yin Y, Wei Y. Research advances in probiotic fermentation of Chinese herbal medicines. IMETA 2023; 2:e93. [PMID: 38868438 PMCID: PMC10989925 DOI: 10.1002/imt2.93] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 10/17/2022] [Revised: 01/19/2023] [Accepted: 01/21/2023] [Indexed: 06/14/2024]
Abstract
Chinese herbal medicines (CHM) have been used to cure diseases for thousands of years. However, the bioactive ingredients of CHM are complex, and some CHM natural products cannot be directly absorbed by humans and animals. Moreover, the contents of most bioactive ingredients in CHM are low, and some natural products are toxic to humans and animals. Fermentation of CHM could enhance CHM bioactivities and decrease the potential toxicities. The compositions and functions of the microorganisms play essential roles in CHM fermentation, which can affect the fermentation metabolites and pharmaceutical activities of the final fermentation products. During CHM fermentation, probiotics not only increase the contents of bioactive natural products, but also are beneficial for the host gut microbiota and immune system. This review summarizes the advantages of fermentation of CHM using probiotics, fermentation techniques, probiotic strains, and future development for CHM fermentation. Cutting-edge microbiome and synthetic biology tools would harness microbial cell factories to produce large amounts of bioactive natural products derived from CHM with low-cost, which would help speed up modern CHM biomanufacturing.
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Affiliation(s)
- Xiaoling Zhang
- School of Pharmaceutical Sciences, Key Laboratory of Advanced Drug Preparation Technologies, Ministry of EducationZhengzhou UniversityZhengzhouChina
- Laboratory of Synthetic Biology, Food Laboratory of ZhongyuanZhengzhou UniversityZhengzhouChina
| | - Qin Miao
- School of Pharmaceutical Sciences, Key Laboratory of Advanced Drug Preparation Technologies, Ministry of EducationZhengzhou UniversityZhengzhouChina
- Laboratory of Synthetic Biology, Food Laboratory of ZhongyuanZhengzhou UniversityZhengzhouChina
| | - Chengxue Pan
- School of Pharmaceutical Sciences, Key Laboratory of Advanced Drug Preparation Technologies, Ministry of EducationZhengzhou UniversityZhengzhouChina
- Laboratory of Synthetic Biology, Food Laboratory of ZhongyuanZhengzhou UniversityZhengzhouChina
| | - Jia Yin
- Hunan Provincial Key Laboratory of Animal Intestinal Function and Regulation, College of Life ScienceHunan Normal UniversityChangshaChina
| | - Leli Wang
- Hunan Provincial Key Laboratory of Animal Intestinal Function and Regulation, College of Life ScienceHunan Normal UniversityChangshaChina
| | - Lingbo Qu
- Laboratory of Synthetic Biology, Food Laboratory of ZhongyuanZhengzhou UniversityZhengzhouChina
- College of ChemistryZhengzhou UniversityZhengzhouChina
| | - Yulong Yin
- Institute of Subtropical AgricultureChinese Academy of SciencesChangshaChina
| | - Yongjun Wei
- School of Pharmaceutical Sciences, Key Laboratory of Advanced Drug Preparation Technologies, Ministry of EducationZhengzhou UniversityZhengzhouChina
- Laboratory of Synthetic Biology, Food Laboratory of ZhongyuanZhengzhou UniversityZhengzhouChina
- Jiangsu Collaborative Innovation Center of Chinese Medicinal Resources IndustrializationNanjing University of Chinese MedicineNanjingChina
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13
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Effect of Salt Concentration on Flavor Characteristics and Physicochemical Quality of Pickled Brassica napus. FERMENTATION-BASEL 2023. [DOI: 10.3390/fermentation9030275] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/14/2023]
Abstract
This study aimed to elaborate on the role of salt concentration on pickled Brassica napus leaf and stem (BLS); it also contributed to the development of low-salt and healthy Brassica napus products in the harvest period. Five sets of pickled BLS samples were prepared, and the physicochemical parameters, free amino acids (FAAs), and the volatile flavor components (VFCs) were analyzed after fermentation. Results showed that some antioxidants, FAAs, and VFCs underwent dynamic changes during fermentation. Nitrite increased with an increase in the salt concentration used for fermentation. Pickled BLS contained a wide range of FAAs; a total of 23 were detected, which might be used as a source of amino acid supplementation. The VFCs were analyzed via headspace solid-phase micro-extraction (HS-SPME) combined with gas chromatography and mass spectrometry (GC-MS). A total of 51 VFCs were tentatively identified. The contribution to flavor could be expressed by the relative odor activity value (ROAV). Salt is one of the important factors affecting the quality of vegetable fermentation. Therefore, for large-scale pickled BLS production, a key issue is to balance the low salt concentration and high fermentation quality. Under the action of salt and microorganisms, the fresh BLS fermented via dry pickling, which not only improved its FAAs and VFCs, endowed the production with a unique flavor, but also prolonged the shelf life.
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14
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Nutritional and Phytochemical Composition of Mahewu (a Southern African Fermented Food Product) Derived from White and Yellow Maize (Zea mays) with Different Inocula. FERMENTATION 2023. [DOI: 10.3390/fermentation9010058] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023] Open
Abstract
Mahweu is an important indigenous beverage for many low-income and undernourished consumers in southern Africa. As a result, the nutritional and phytochemical profile of mahewu samples (obtained using optimized fermentation and boiling conditions from a previous study) as well as their related raw materials (white and yellow maize) were investigated. At these conditions, white and yellow maize mahewu (WM and YM) were prepared utilizing various inocula including sorghum malt, wheat, millet malt, or maize malt, and the pH, titratable acidity (TTA), total soluble solid (TSS), and proximate analysis were determined. The mineral content, amino acid composition, and phenolic compound profile were also investigated using inductive coupled plasma optical emission spectrometry (ICP-OES), high-performance liquid chromatography (HPLC), and ultra-high performance liquid chromatography-quadrupole time-of-flight mass spectrometry (UHPLC/Q-TOF-MS), respectively. Fermentation was observed to have influenced the proximate composition of obtained mahewu samples compared to the raw flour with significant (p ≤ 0.05) improvement in protein from 8.59 to 9.7% (YM) and 8.78 to 9% (WM) as well as carbohydrate from 72.27 to 74.47% (YM) and 71.15 to 72.65% (WM). Sodium, magnesium, phosphorous, potassium, calcium, manganese, iron, copper, and zinc were the minerals detected in the mahewu samples, while potassium was the most abundant mineral, having values ranging from 3051.61 to 3283.38 mg/kg (YM) and 2882.11 to 3129.97 mg/kg (WM). Heavy metals detected in this study were all below the recommended tolerable levels by the Joint FAO/WHO Expert Committee on Food Additives (JECFA). Arginine and leucine with values ranging from 0.47 to 0.52 g/100 g (YM) and 0.48 to 0.53 g/100 g (WM) as well as 0.91 to 1.04 g/100 g (YM) and 0.95 to 1.01 g/100 g (WM), respectively, were the most abundant essential amino acids, whereas for non-essential amino acids, glutamic acid, aspartic acid, alanine, and proline were observed to be abundant. Based on the different inocula, the derived mahewu samples prepared using either white or yellow maize have varying nutritional and health beneficial components and the choice of inocula might still be determined by consumer preference.
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15
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WANG J, WEI BC, WEI B, YU HY, THAKUR K, WANG CY, WEI ZJ. Evaluation of phenolics biotransformation and health promoting properties of blueberry juice following lactic acid bacteria fermentation. FOOD SCIENCE AND TECHNOLOGY 2023. [DOI: 10.1590/fst.104522] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
Affiliation(s)
| | | | | | | | | | | | - Zhao-Jun WEI
- Hefei University of Technology, China; North Minzu University, China
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16
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Guo J, Wu Y, Jiang M, Wu C, Wang G. An LC–MS-based metabolomic approach provides insights into the metabolite profiles of Ginkgo biloba L. at different developmental stages and in various organs. Food Res Int 2022; 159:111644. [DOI: 10.1016/j.foodres.2022.111644] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2022] [Revised: 07/03/2022] [Accepted: 07/05/2022] [Indexed: 11/04/2022]
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17
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Boateng ID. A critical review of current technologies used to reduce ginkgotoxin, ginkgotoxin-5'-glucoside, ginkgolic acid, allergic glycoprotein, and cyanide in Ginkgo biloba L. seed. Food Chem 2022; 382:132408. [PMID: 35176549 DOI: 10.1016/j.foodchem.2022.132408] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2021] [Revised: 01/14/2022] [Accepted: 02/07/2022] [Indexed: 01/18/2023]
Abstract
The Ginkgo biloba has astonished scholars globally with enormous bioactives, with sales exceeding $10 billion since 2017. The Ginkgo biloba seed (GBS) is an essential part of culinary culture. Nevertheless, toxins in fresh Ginkgo biloba seed (GBS) have limited GBSs' daily consumption. Ginkgotoxin and ginkgotoxin-5-glucoside cause poisoning, tonic-clonic convulsions, and neurotoxic effects. Ginkgolic acid causes cytotoxicity and allergies. Allergic glycoprotein in GBS causes nausea, seizures, dyspnea, mydriasis, vomiting, and bellyache. The amygdalin-derived hydrocyanic acid cause dizziness, vomiting, cramping, and sleeping disorders. Food products are frequently exposed to various processing techniques to increase food safety and functionality. As a result, this review focused on the technologies that have been used to minimize toxins in GBS. In addition, a comparison of these techniques was made based on their benefits, drawbacks, feasibility, pharmacological activities, and future direction or opportunities to improve current ones were provided.
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Affiliation(s)
- Isaac Duah Boateng
- Division of Food, Nutrition and Exercise Sciences, University of Missouri, 1406 E Rollins Street, Columbia, MO 65211, United States.
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18
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Zou M, Cao J, Zhang W, Tang C, Cao F, Su E. Improvement of quality of Ginkgo biloba seeds powder by solid-state fermentation with Eurotium cristatum for developing high-value ginkgo seeds products. JOURNAL OF BIORESOURCES AND BIOPRODUCTS 2022. [DOI: 10.1016/j.jobab.2021.10.002] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022] Open
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19
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Maciel da Silva R, Henrique Campelo P, Rodrigues S. In vitro viability of L. Casei B-442 and fructooligosaccharides integrity in Amazonian sapota-do-solimões functional juice. Food Res Int 2022; 154:111036. [DOI: 10.1016/j.foodres.2022.111036] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2021] [Revised: 02/15/2022] [Accepted: 02/16/2022] [Indexed: 12/25/2022]
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20
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Wang Z, Feng Y, Yang N, Jiang T, Xu H, Lei H. Fermentation of kiwifruit juice from two cultivars by probiotic bacteria: Bioactive phenolics, antioxidant activities and flavor volatiles. Food Chem 2022; 373:131455. [PMID: 34731808 DOI: 10.1016/j.foodchem.2021.131455] [Citation(s) in RCA: 56] [Impact Index Per Article: 28.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2021] [Revised: 09/18/2021] [Accepted: 10/20/2021] [Indexed: 12/13/2022]
Abstract
Three commercial lactic acid bacteria (LAB), namely Lactobacillus acidophilus 85 (La85), Lactobacillus helveticus 76 (Lh76) and Lactobacillus plantarum 90 (Lp90), were employed to investigate the effects on the phenolic compounds, antioxidant capacities and flavor volatiles of kiwifruit juices prepared from two cultivars (Actinidia deliciosa cv. Xuxiang and Actinidia chinensis cv. Hongyang). Results showed that both kiwifruit juices were favorable matrices for LAB growth and the colony counts remained above 9.0 log CFU/mL after fermentation. Total phenolics and flavonoids in Xuxiang and Hongyang juices were increased dramatically by Lh76. Correspondingly, antioxidant capacities based on DPPH, ABTS and FRAP methods were improved significantly and positively correlated with protocatechuic acid and catechin contents (p < 0.05), two newly formed phytochemicals in fermented kiwifruit juices. Furthermore, results of hierarchical cluster analysis revealed that flavor profiles were improved significantly by LAB, and there were noticeable differences between fermented Xuxiang and Hongyang juices.
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Affiliation(s)
- Zining Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Yunzi Feng
- College of Light Industry and Food Sciences, South China University of Technology, Guangzhou, China
| | - Nana Yang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Tian Jiang
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Huaide Xu
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Hongjie Lei
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China.
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21
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Shahrajabian MH, Sun W, Cheng Q. Ginkgo Biloba: A Famous Living Fossil Tree and an Ancient Herbal
Traditional Chinese Medicine. CURRENT NUTRITION & FOOD SCIENCE 2022. [DOI: 10.2174/1573401317666210910120735] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Background:
Ginkgo (Ginkgo biloba) is a living fossil and a deciduous tree, having
extracts with antidiabetic, antioxidant, anticancer, antihypertensive, immunostimulating, hepatoprotective,
and antimicrobial activities, memory enhancement efficiency, and beneficial effects
against neurodegenerative disease.
Objective:
This study aimed at evaluating the medicinal values and natural benefits of Ginkgo.
Methods:
This review investigated publication in MEDLINE/PubMed database and Google
Scholar. The keywords used for an electronic search were Ginkgo biloba, living fossil, bioactive
components, and traditional Chinese medicine.
Results:
The main active constituents of Ginkgo biloba are flavone glycosides such as
kaempferol, quercetin, and isorhamnetin, terpene lactones, alkylphenols, proanthocyanidins,
rhamnose, glucose, D-glucaric acid, ginkgolic acid, organic acids such as hydroxykinurenic,
kynurenic, protocatechic, shikimic, and vanillic. Ginkgo kernels have been used as medicine or
eaten as nuts in traditional medicinal science. The most notable pharmaceutical applications of
Ginkgo are observed in cardiovascular disease, Alzheimer's disease, impaired cerebral performance,
vascular insufficiency, antidepressant-induced sexual dysfunction, premenstrual syndrome,
liver fibrosis, vascular disease, tinnitus, macular degeneration, memory, and vertigo.
Conclusion:
The development of modern drugs from Ginkgo by considering the importance of
traditional medicinal Asian science with further research works should be emphasized.
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Affiliation(s)
| | - Wenli Sun
- Biotechnology Research Institute, Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Qi Cheng
- Biotechnology Research Institute, Chinese Academy of Agricultural Sciences, Beijing 100081, China
- College of Life
Sciences, Hebei Agricultural University, Baoding, Hebei-071000, China
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22
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Yang J, Sun Y, Gao T, Wu Y, Sun H, Zhu Q, Liu C, Zhou C, Han Y, Tao Y. Fermentation and Storage Characteristics of “Fuji” Apple Juice Using Lactobacillus acidophilus, Lactobacillus casei and Lactobacillus plantarum: Microbial Growth, Metabolism of Bioactives and in vitro Bioactivities. Front Nutr 2022; 9:833906. [PMID: 35223961 PMCID: PMC8864132 DOI: 10.3389/fnut.2022.833906] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2021] [Accepted: 01/17/2022] [Indexed: 11/13/2022] Open
Abstract
Fruit juices have been widely used as the substrates for probiotic delivery in non-dairy products. In this study, three lactic acid bacteria (LAB) strains, including Lactobacillus acidophilus, Lactobacillus casei and Lactobacillus plantarum, were selected to ferment apple juice. During 72-h of fermentation, these LAB strains grew well in the apple juice with significant increases in viable cell counts (from 7.5 log CFU/mL to 8.3 log CFU/mL) and lactic acid content (from 0 to 4.2 g/L), and a reduction of pH value (from 5.5 to around 3.8). In addition, the antioxidant and antibacterial capacities of fermented apple juice in vitro were significantly improved through the phenolic and organic acid metabolisms. After storage at 4°C for 30 days, the total amino acid content of fermented apple juice was significantly increased, although the viable cell counts and total phenolic content were decreased (p < 0.05). Furthermore, the stored fermented apple juices still possessed antibacterial and in vitro antioxidant activities. Overall, all the selected LAB strains could be suitable for apple juice fermentation and can effectively improve their biological activities.
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Affiliation(s)
- Jie Yang
- Jiangsu Key Laboratory of Marine Bioresources and Environment/Jiangsu Key Laboratory of Marine Biotechnology, Jiangsu Ocean University, Lianyungang, China
- Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Jiangsu Ocean University, Lianyungang, China
| | - Yue Sun
- Jiangsu Key Laboratory of Marine Bioresources and Environment/Jiangsu Key Laboratory of Marine Biotechnology, Jiangsu Ocean University, Lianyungang, China
- Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Jiangsu Ocean University, Lianyungang, China
| | - Tengqi Gao
- Jiangsu Key Laboratory of Marine Bioresources and Environment/Jiangsu Key Laboratory of Marine Biotechnology, Jiangsu Ocean University, Lianyungang, China
- Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Jiangsu Ocean University, Lianyungang, China
| | - Yue Wu
- Sonochemistry Group, School of Chemistry, The University of Melbourne, Parkville, VIC, Australia
| | - Hao Sun
- Jiangsu Key Laboratory of Marine Bioresources and Environment/Jiangsu Key Laboratory of Marine Biotechnology, Jiangsu Ocean University, Lianyungang, China
- Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Jiangsu Ocean University, Lianyungang, China
| | - Qingzheng Zhu
- Jiangsu Key Laboratory of Marine Bioresources and Environment/Jiangsu Key Laboratory of Marine Biotechnology, Jiangsu Ocean University, Lianyungang, China
- Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Jiangsu Ocean University, Lianyungang, China
| | - Chunsheng Liu
- Jiangsu Key Laboratory of Marine Bioresources and Environment/Jiangsu Key Laboratory of Marine Biotechnology, Jiangsu Ocean University, Lianyungang, China
- Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Jiangsu Ocean University, Lianyungang, China
| | - Chuang Zhou
- Department of Animal Husbandry and Veterinary Medicine, Jiangsu Vocational College of Agriculture and Forestry, Jurong, China
| | - Yongbin Han
- College of Food Science and Technology, Whole Grain Food Engineering Research Center, Nanjing Agricultural University, Nanjing, China
| | - Yang Tao
- College of Food Science and Technology, Whole Grain Food Engineering Research Center, Nanjing Agricultural University, Nanjing, China
- *Correspondence: Yang Tao
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23
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Nutritional Function and Flavor Evaluation of a New Soybean Beverage Based on Naematelia aurantialba Fermentation. Foods 2022; 11:foods11030272. [PMID: 35159425 PMCID: PMC8834624 DOI: 10.3390/foods11030272] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2021] [Revised: 01/17/2022] [Accepted: 01/18/2022] [Indexed: 12/12/2022] Open
Abstract
The soy beverage is a healthy product rich in plant protein; however, its unpleasant flavor affects consumer acceptance. The aim of this study was to determine the feasibility of using Naematelia aurantialba as a strain for the preparation of fermented soybean beverages (FSB). Increases in Zeta potential, particle size, and viscosity make soy beverages more stable. We found that nutrient composition was increased by fermenting N. aurantialba, and the antioxidant activity of soybean beverages significantly increased after 5 days of fermentation. By reducing the content of beany substances such as hexanal and increasing the content of 1-octen-3-ol, the aroma of soybean beverages fermented by N. aurantialba changed from “beany, green, and fatty” to “mushroom and aromatic”. The resulting FSB had reduced bitterness but considerably increased sourness while maintaining the fresh and sweet taste of unfermented soybean beverages (UFSB). This study not only provides a theoretical basis for the market promotion of FSB but also provides a reference for basidiomycetes-fermented beverages.
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24
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Yang J, Gao T, Ge F, Sun H, Cui Z, Wei Z, Wang S, Show PL, Tao Y, Wang W. Porphyra yezoensis Sauces Fermented With Lactic Acid Bacteria: Fermentation Properties, Flavor Profile, and Evaluation of Antioxidant Capacity in vitro. Front Nutr 2022; 8:810460. [PMID: 35118108 PMCID: PMC8805458 DOI: 10.3389/fnut.2021.810460] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2021] [Accepted: 12/20/2021] [Indexed: 01/24/2023] Open
Abstract
The demand for roasted seaweed sandwich (Porphyra yezoensis) product has risen in recent years. The product slicing process has created a huge number of scraps that are not utilized effectively. Three lactic acid bacteria (LAB) strains were used to ferment P. yezoensis sauces in this study, including Lactobacillus fermentum, Lactobacillus casei, Streptococcus thermophilus, and the mixed strains (1:1:1, v/v). The fermentation characteristics, antioxidant capacity in vitro, sensory properties, and flavoring substances of fermented P. yezoensis sauces were analyzed. After 21 days of fermentation, all LAB strains grew well in the P. yezoensis sauces, with protease activity increased to 6.6, 9.24, 5.06, and 5.5 U/mL, respectively. Also, the flavors of P. yezoensis sauces fermented with L. casei and L. fermentum were satisfactory. On this premise, gas chromatography-mass spectrometry (GC-MS) was used to investigate the changes in gustatory compounds in P. yezoensis sauces fermented with L. casei and L. fermentum. In general, 42 and 41 volatile flavor chemicals were identified after the fermentation of L. casei and L. fermentum. Furthermore, the fermented P. yezoensis sauce possessed greater DPPH scavenging activity and ferric-reducing ability power than the unfermented P. yezoensis. Overall, the flavor and taste of P. yezoensis sauce fermented by L. casei was superior.
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Affiliation(s)
- Jie Yang
- Jiangsu Key Laboratory of Marine Bioresources and Environment/Jiangsu Key Laboratory of Marine Biotechnology, Jiangsu Ocean University, Lianyungang, China
- Jiangsu Key Laboratory of High-Tech Research and Development of Veterinary Biopharmaceuticals, Jiangsu Agri-Animal Husbandry Vocational College, Taizhou, China
- Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Jiangsu Ocean University, Lianyungang, China
| | - Tengqi Gao
- Jiangsu Key Laboratory of Marine Bioresources and Environment/Jiangsu Key Laboratory of Marine Biotechnology, Jiangsu Ocean University, Lianyungang, China
| | - Feng Ge
- Jiangsu Key Laboratory of Marine Bioresources and Environment/Jiangsu Key Laboratory of Marine Biotechnology, Jiangsu Ocean University, Lianyungang, China
| | - Hao Sun
- Jiangsu Key Laboratory of Marine Bioresources and Environment/Jiangsu Key Laboratory of Marine Biotechnology, Jiangsu Ocean University, Lianyungang, China
| | - Zihang Cui
- Jiangsu Key Laboratory of Marine Bioresources and Environment/Jiangsu Key Laboratory of Marine Biotechnology, Jiangsu Ocean University, Lianyungang, China
| | - Zhen Wei
- Jiangsu Key Laboratory of Marine Bioresources and Environment/Jiangsu Key Laboratory of Marine Biotechnology, Jiangsu Ocean University, Lianyungang, China
- Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Jiangsu Ocean University, Lianyungang, China
| | - Shujun Wang
- Jiangsu Key Laboratory of Marine Bioresources and Environment/Jiangsu Key Laboratory of Marine Biotechnology, Jiangsu Ocean University, Lianyungang, China
- Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Jiangsu Ocean University, Lianyungang, China
| | - Pau Loke Show
- Department of Chemical and Environmental Engineering, Faculty of Science and Engineering, University of Nottingham Malaysia, Semenyih, Malaysia
| | - Yang Tao
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
| | - Wenbin Wang
- Jiangsu Key Laboratory of Marine Bioresources and Environment/Jiangsu Key Laboratory of Marine Biotechnology, Jiangsu Ocean University, Lianyungang, China
- Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Jiangsu Ocean University, Lianyungang, China
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Fermentation mechanism of ginkgo rice wine using an ultra-high-performance liquid chromatography–quadrupole/time-of-flight mass spectrometry based metabolomics method. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2021.104230] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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Zhang L, Zhang M, Mujumdar AS. New technology to overcome defects in production of fermented plant products- a review. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.08.014] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
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Liu W, Zou M, Wang Y, Cao F, Su E. Ginkgo Seed Proteins: Characteristics, Functional Properties and Bioactivities. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2021; 76:281-291. [PMID: 34427882 DOI: 10.1007/s11130-021-00916-5] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Accepted: 08/04/2021] [Indexed: 06/13/2023]
Abstract
Ginkgo biloba L. is an ancient plant relic, which is known as a "living fossil", and is widely cultivated in China. This plant with medical potential and health benefits has drawn the attention of researchers. Ginkgo seeds are rich in protein. Ginkgo seed proteins (GSPs) have good functional properties over many other seed proteins, which have the potential to be utilized as food ingredients. Moreover, GSP contains no restricted amino acids and is easy to be separated. Several GSP isolate with various bioactivities, such as antimicrobial and antioxidative activities, have been purified and evaluated for their bioactive potential. In this review, the separation methods and bioactivities of GSP were summarized, physicochemical characteristics and functional properties were comprehensively reviewed and compared with other seed proteins. Some food applications of GSP were also briefly introduced. Besides, some suggestions and prospects were discussed in this review.
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Affiliation(s)
- Wanning Liu
- Co-Innovation Center for the Sustainable Forestry in Southern China, Nanjing Forestry University, Nanjing, 210037, China
- Department of Food Science and Technology, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, 210037, China
| | - Minmin Zou
- Co-Innovation Center for the Sustainable Forestry in Southern China, Nanjing Forestry University, Nanjing, 210037, China
- Department of Food Science and Technology, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, 210037, China
| | - Yaosong Wang
- Co-Innovation Center for the Sustainable Forestry in Southern China, Nanjing Forestry University, Nanjing, 210037, China
- Department of Food Science and Technology, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, 210037, China
| | - Fuliang Cao
- Co-Innovation Center for the Sustainable Forestry in Southern China, Nanjing Forestry University, Nanjing, 210037, China
| | - Erzheng Su
- Co-Innovation Center for the Sustainable Forestry in Southern China, Nanjing Forestry University, Nanjing, 210037, China.
- Department of Food Science and Technology, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, 210037, China.
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Positive effects of ultrasound pretreatment on the bioaccessibility and cellular uptake of bioactive compounds from broccoli: Effect on cell wall, cellular matrix and digesta. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112052] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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Amoussa AMO, Zhang L, Lagnika C, Riaz A, Zhang L, Liu X, Beta T. Effects of preheating and drying methods on pyridoxine, phenolic compounds, ginkgolic acids, and antioxidant capacity of Ginkgo biloba nuts. J Food Sci 2021; 86:4197-4208. [PMID: 34370293 DOI: 10.1111/1750-3841.15864] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2020] [Revised: 05/22/2021] [Accepted: 07/02/2021] [Indexed: 11/28/2022]
Abstract
Although ginkgo nuts are very nutritious and loaded with numerous bioactive compounds, the nuts contain significant levels of unwanted compounds (ginkolic acids) which are toxic to consumption. To reduce or eliminate these toxic compounds without impacting the nutritional value and the bioactivity of the final product, an appropriate processing technology is needed. Thus, the effect of preheating (90 and 120°C) prior to drying (freeze drying: FD, hot air drying: HAD, and HAD in tandem with FD: HAD-FD) was evaluated on ginkgolic acids, pyridoxine analogues, phenolic compounds, and antioxidant properties of ginkgo nuts. Our results pointed out a significant decrease (below 50%) of ginkgolic acids in ginkgo nuts samples processed at 90°C compared to the control. The major compounds found after treatments were respectively, kaempferol (36.66-354.38 µg/g), quercetin (9.04-183.71 µg/g), and caffeic acid (19.66-106.88 µg/g). Principal component analysis (PCA) revealed that preheating at 90°C prior to HAD-FD would be a proper and reasonable approach for preserving the bioactive compounds and antioxidant capacity of ginkgo nuts (EC50 ranged from 2.25 to 4.60 mg/mL) while significantly reducing their content in toxic compounds.
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Affiliation(s)
- Abdou Madjid Olatounde Amoussa
- Research Institute of Agricultural Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, Jiangsu, P. R. China.,Laboratory of Biochemistry and Bioactive Natural Substances, Faculty of Science and Technology, University of Abomey-Calavi, Cotonou, Benin
| | - Lixia Zhang
- Research Institute of Agricultural Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, Jiangsu, P. R. China
| | - Camel Lagnika
- Research Institute of Agricultural Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, Jiangsu, P. R. China
| | - Asad Riaz
- Research Institute of Agricultural Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, Jiangsu, P. R. China
| | - Liuquan Zhang
- Research Institute of Agricultural Product Safety and Nutrition, Jiangsu Academy of Agricultural Sciences, Nanjing, Jiangsu, P. R. China
| | - Xianjin Liu
- Research Institute of Agricultural Product Safety and Nutrition, Jiangsu Academy of Agricultural Sciences, Nanjing, Jiangsu, P. R. China
| | - Trust Beta
- Department of Food & Human Nutritional Sciences, University of Manitoba, Winnipeg, Manitoba, Canada
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Li S, Tao Y, Li D, Wen G, Zhou J, Manickam S, Han Y, Chai WS. Fermentation of blueberry juices using autochthonous lactic acid bacteria isolated from fruit environment: Fermentation characteristics and evolution of phenolic profiles. CHEMOSPHERE 2021; 276:130090. [PMID: 33740651 DOI: 10.1016/j.chemosphere.2021.130090] [Citation(s) in RCA: 40] [Impact Index Per Article: 13.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/23/2020] [Revised: 02/11/2021] [Accepted: 02/19/2021] [Indexed: 05/10/2023]
Abstract
In this study, 4 Lactobacillus plantarum strains and 5 Lactobacillus fermentum strains adapting well to the unfavorable fruit system were isolated under different fruit environments. The fermentation ability of these autochthonous lactic acid bacteria (LAB) strains in blueberry juice, and the influence of microbial metabolism on juice composition were explored. After 48 h of fermentation, the viable cell counts exceeded 10.0 log CFU/mL, malic acid content decreased from 511.47 ± 10.50 mg/L to below 146.38 ± 3.79 mg/L, and lactic acid content increased from 0 mg/L to above 2184.90 ± 335.80 mg/L. Moreover, the metabolism of these strains exerted a profound influence on the phenolic composition of juice. Total phenolic content in blueberry juice increased by 6.1-81.2% under lactic acid fermentation, and the antioxidant capacity in vitro enhanced by at least 34.0%. Anthocyanin content showed a declining trend, while the profile of non-anthocyaninic phenolics exhibited complex changes. The increments of rutin, myricetin and gallic acid contents through 48 h lactic acid fermentation exceeded 136%, 71% and 38%, respectively. Instead, the contents of p-hydroxybenzoic acid and caffeic acid decreased with fermentation. Overall, Lactobacillus plantarum LSJ-TY-HYB-T9 and LSJ-TY-HYB-T7, and Lactobacillus fermentum LSJ-TY-HYB-C22 and LSJ-TY-HYB-L16 could be the suitable strains to produce fermented fruit juices, including blueberry in practical applications.
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Affiliation(s)
- Sujin Li
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095, China
| | - Yang Tao
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095, China.
| | - Dandan Li
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095, China
| | - Guangzhong Wen
- Blueberry Industry Development Service Center, Majiang, Guizhou, 557600, China
| | - Jianzhong Zhou
- Institute of Agro-product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, 210014, China
| | - Sivakumar Manickam
- Petroleum and Chemical Engineering, Faculty of Engineering, Universiti Teknologi Brunei, Bandar SeCi Begawan BE1410, Brunei Darussalam
| | - Yongbin Han
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095, China.
| | - Wai Siong Chai
- Department of Chemical and Environmental Engineering, Faculty of Science and Engineering, University of Nottingham Malaysia, Jalan Broga, 43500, Semenyih, Selangor Darul Ehsan, Malaysia
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Wang H, Tao Y, Li Y, Wu S, Li D, Liu X, Han Y, Manickam S, Show PL. Application of ultrasonication at different microbial growth stages during apple juice fermentation by Lactobacillus plantarum: Investigation on the metabolic response. ULTRASONICS SONOCHEMISTRY 2021; 73:105486. [PMID: 33639530 PMCID: PMC7921625 DOI: 10.1016/j.ultsonch.2021.105486] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/16/2020] [Revised: 01/25/2021] [Accepted: 01/28/2021] [Indexed: 05/02/2023]
Abstract
In this work, low-intensity ultrasonication (58.3 and 93.6 W/L) was performed at lag, logarithmic and stationary growth phases of Lactobacillus plantarum in apple juice fermentation, separately. Microbial responses to sonication, including microbial growth, profiles of organic acids profile, amino acids, phenolics, and antioxidant capacity, were examined. The results revealed that obvious responses were made by Lactobacillus plantarum to ultrasonication at lag and logarithmic phases, whereas sonication at stationary phase had a negligible impact. Sonication at lag and logarithmic phases promoted microbial growth and intensified biotransformation of malic acid to lactic acid. For example, after sonication at lag phase for 0.5 h, microbial count and lactic acid content in the ultrasound-treated samples at 58.3 W/L reached 7.91 ± 0.01 Log CFU/mL and 133.70 ± 7.39 mg/L, which were significantly higher than that in the non-sonicated samples. However, the ultrasonic effect on microbial growth and metabolism of organic acids attenuated with fermentation. Moreover, ultrasonication at lag and logarithmic phases had complex influences on the metabolism of apple phenolics such as chlorogenic acid, caffeic acid, procyanidin B2, catechin and gallic acid. Ultrasound could positively affect the hydrolysis of chlorogenic acid to caffeic acid, the transformation of procyanidin B2 and decarboxylation of gallic acid. The metabolism of organic acids and free amino acids in the sonicated samples was statistically correlated with phenolic metabolism, implying that ultrasound may benefit phenolic derivation by improving the microbial metabolism of organic acids and amino acids.
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Affiliation(s)
- Hongmei Wang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, Jiangsu, China
| | - Yang Tao
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, Jiangsu, China.
| | - Yiting Li
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, Jiangsu, China
| | - Shasha Wu
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, Jiangsu, China
| | - Dandan Li
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, Jiangsu, China
| | - Xuwei Liu
- INRAE, UMR408, Sécurité et Qualité des Produits d'Origine Végétale (SQPOV), F-84000 Avignon, France
| | - Yongbin Han
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, Jiangsu, China.
| | - Sivakumar Manickam
- Petroleum and Chemical Engineering, Faculty of Engineering, Universiti Teknologi Brunei, Bandar Seri Begawan, BE1410, Brunei Darussalam
| | - Pau Loke Show
- Department of Chemical and Environmental Engineering, Faculty of Science and Engineering, University of Nottingham Malaysia, Jalan Broga, Semenyih 43500, Selangor Darul Ehsan, Malaysia
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Muhialdin BJ, Meor Hussin AS, Kadum H, Abdul Hamid A, Jaafar AH. Metabolomic changes and biological activities during the lacto-fermentation of jackfruit juice using Lactobacillus casei ATCC334. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.110940] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
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Zou M, Zhang W, Dong Q, Tang C, Cao F, Su E. Submerged fermentation of Ginkgo biloba seed powder using Eurotium cristatum for the development of ginkgo seeds fermented products. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:1782-1791. [PMID: 32892346 DOI: 10.1002/jsfa.10792] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/24/2020] [Revised: 08/19/2020] [Accepted: 09/06/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND Ginkgo biloba seeds are well known for the significant curative effects on relieving cough and asthma. However, the development of products from ginkgo seeds still falls behind at present, resulting in a great waste of ginkgo seeds' resource. In this work, submerged fermentation of ginkgo seed powder using Eurotium cristatum was studied to investigate its feasibility as a new processing method. RESULTS To promote the growth of E. cristatum, the optimum fermentation medium was 80.0 g L-1 of ginkgo seed powder with addition of 5.0 g L-1 calcium chloride (CaCl2 ), 4.0 g L-1 magnesium sulfate (MgSO4 ), 1.25 g L-1 zinc sulfate (ZnSO4 ) and 0.65 g L-1 iron(II) sulfate (FeSO4 ). The optimum fermentation conditions were pH 5.8 ± 0.1, inoculum size 5.1 × 106 CFU mL-1 , liquid medium volume 100 mL in 250-mL Erlenmeyer flask and fermentation 4 days. Through fermentation, the production of lovastatin in fermentation broth could reach up to 32.97 ± 0.17 μg mL-1 and the total antioxidant capacity was improved by more than two-fold. In addition, 40.15% of the ginkgotoxin in ginkgo seed powder was degraded while the entire degradation of ginkgolic acids was obtained. Moreover, fermented ginkgo seed powder suspension presented pleasant fragrances, and the activities of amylase and protease were enhanced to 11.30 ± 0.10 U mL-1 and 23.01 ± 0.20 U mL-1 , respectively. CONCLUSIONS Submerged fermentation using E. cristatum could significantly enhance the functional value and safety of ginkgo seed powder, and had great potential to become a novel processing method for the development of ginkgo seeds fermented products. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Minmin Zou
- Department of Food Science and Technology, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, China
- Co-innovation Center for the Sustainable Forestry in Southern China, College of Forestry, Nanjing Forestry University, Nanjing, China
| | - Wen Zhang
- Department of Food Science and Technology, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, China
- Co-innovation Center for the Sustainable Forestry in Southern China, College of Forestry, Nanjing Forestry University, Nanjing, China
| | - Qihui Dong
- Department of Food Science and Technology, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, China
- Co-innovation Center for the Sustainable Forestry in Southern China, College of Forestry, Nanjing Forestry University, Nanjing, China
| | - Chao Tang
- Department of Food Science and Technology, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, China
| | - Fuliang Cao
- Co-innovation Center for the Sustainable Forestry in Southern China, College of Forestry, Nanjing Forestry University, Nanjing, China
| | - Erzheng Su
- Department of Food Science and Technology, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, China
- Co-innovation Center for the Sustainable Forestry in Southern China, College of Forestry, Nanjing Forestry University, Nanjing, China
- Co-Innovation Center for Efficient Processing and Utilization of Forest Products, Nanjing Forestry University, Nanjing, China
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34
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Sun ZH, Yao MJ, Bian X, Guo QQ, Guan HN, Yang Y, Wang B, Shi YG, Piekoszewski W, Yang XW, Zhang N. The influence of soy protein hydrolysate (SPH) addition to infant formula powder on Streptococcus thermophilus proliferation and metabolism. Food Res Int 2021; 141:110103. [PMID: 33641970 DOI: 10.1016/j.foodres.2020.110103] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2020] [Revised: 11/16/2020] [Accepted: 12/28/2020] [Indexed: 10/22/2022]
Abstract
Nowadays, more and more infants are getting allergic to cow's milk protein, so it is urgent to search for infant formula powder with milk protein alternatives. In the present work, soy protein hydrolysate (SPH) was added to protein-free infant formula powder and the effects of SPH addition on proliferation and metabolism of Streptococcus thermophilus were studied. Compared with commercially available infant formula powder (CK) and protein-free milk powder (BK), the infant formula powder with 20% SPH significantly enhanced the proliferation of S. thermophilus in MRS medium, resulting in a higher cell density and greater viable counts. Moreover, the influence of SPH on the metabolism of S. thermophilus was investigated by analyzing the content of seven organic acids and H2O2 in the medium. The higher content of organic acids and H2O2 is consistent with the stronger antibacterial activity to Escherichia coli. As a consequence, the addition of SPH to infant formula powder can effectively promote the growth of probiotics and SPH may be a promising protein alternative in the infant formula powder.
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Affiliation(s)
- Zhi-Hui Sun
- Key Laboratory of Food Science and Engineering of Heilongjiang Province, Harbin University of Commerce, 36# No.138, TongDa Street, DaoLi District, Harbin 150076, PR China
| | - Ming-Jing Yao
- Key Laboratory of Food Science and Engineering of Heilongjiang Province, Harbin University of Commerce, 36# No.138, TongDa Street, DaoLi District, Harbin 150076, PR China; Shandong Provincial Key Laboratory of Food and Fermentation Engineering, Shandong Food Ferment Industry Research & Design Institute, Qilu University of Technology (Shandong Academy of Sciences), No.41, JieFang Road, LiXia District, Jinan 250013, PR China
| | - Xin Bian
- Key Laboratory of Food Science and Engineering of Heilongjiang Province, Harbin University of Commerce, 36# No.138, TongDa Street, DaoLi District, Harbin 150076, PR China
| | - Qing-Qi Guo
- Forestry School, Northeast Forestry University, No.26, HeXing Street, XiangFang District, Harbin 150040, PR China
| | - Hua-Nan Guan
- Key Laboratory of Food Science and Engineering of Heilongjiang Province, Harbin University of Commerce, 36# No.138, TongDa Street, DaoLi District, Harbin 150076, PR China
| | - Yang Yang
- Key Laboratory of Food Science and Engineering of Heilongjiang Province, Harbin University of Commerce, 36# No.138, TongDa Street, DaoLi District, Harbin 150076, PR China
| | - Bing Wang
- Key Laboratory of Food Science and Engineering of Heilongjiang Province, Harbin University of Commerce, 36# No.138, TongDa Street, DaoLi District, Harbin 150076, PR China
| | - Yan-Guo Shi
- Key Laboratory of Food Science and Engineering of Heilongjiang Province, Harbin University of Commerce, 36# No.138, TongDa Street, DaoLi District, Harbin 150076, PR China
| | - Wojciech Piekoszewski
- Department of Analytical Chemistry, Faculty of Chemistry, Jagiellonian University, 2 Gronostajowa, 30-868 Krakow, Poland; School of Biomedicine, Far Eastern Federal University, FEFU Campus, Russian Island, Vladivostok, Russian Federation
| | - Xiao-Wan Yang
- Key Laboratory of Food Science and Engineering of Heilongjiang Province, Harbin University of Commerce, 36# No.138, TongDa Street, DaoLi District, Harbin 150076, PR China; Shanghai Special Favor Biotechnology Co., Ltd, No. 56, JunGong Road, Yangpu District, Shanghai 200433, PR China
| | - Na Zhang
- Key Laboratory of Food Science and Engineering of Heilongjiang Province, Harbin University of Commerce, 36# No.138, TongDa Street, DaoLi District, Harbin 150076, PR China.
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Wu Y, Li S, Tao Y, Li D, Han Y, Show PL, Wen G, Zhou J. Fermentation of blueberry and blackberry juices using Lactobacillus plantarum, Streptococcus thermophilus and Bifidobacterium bifidum: Growth of probiotics, metabolism of phenolics, antioxidant capacity in vitro and sensory evaluation. Food Chem 2021; 348:129083. [PMID: 33517000 DOI: 10.1016/j.foodchem.2021.129083] [Citation(s) in RCA: 81] [Impact Index Per Article: 27.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2020] [Revised: 01/04/2021] [Accepted: 01/07/2021] [Indexed: 11/18/2022]
Abstract
In this study, three potential probiotic strains were selected to ferment blueberry and blackberry juices. The viable cell counts of selected strains were increased by 0.4-0.7 log CFU/mL in berry juices environments after 48-h fermentation. Meanwhile, the contents of cyanindin-3-glucoside and peonidin-3-glucoside decreased over 30%. Heatmap presented an upgrade trend of syringic acid, ferulic acid, gallic acid and lactic acid during fermentation. However, the contents of p-coumaric acid, protocatechuic acid, chlorogenic acid, critic acid and malic acid showed downgrade trend. The metabolism of phenolics probably contributed to the enhancement of the ABTS radical scavenging activity (40%-60%) in fermented berry juices. Moreover, the three strains presented different capacities on changing the quality of berry juices according to the PCA and LDA analysis. The contents of individual organic acids had positive correlations with sensory quality, especially for sourness. Overall, probiotic fermentation could improve the sensory quality of berry juices.
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Affiliation(s)
- Yue Wu
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China
| | - Sujin Li
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China
| | - Yang Tao
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China.
| | - Dandan Li
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China
| | - Yongbin Han
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China.
| | - Pau Loke Show
- Department of Chemical and Environmental Engineering, Faculty of Science and Engineering, University of Nottingham Malaysia, 43500 Semenyih, Selangor, Malaysia
| | - Guangzhong Wen
- Majiang Postgraduate Working Station, Majiang, Guizhou 557600, China
| | - Jianzhong Zhou
- Institute of Agro-product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China
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Li T, Jiang T, Liu N, Wu C, Xu H, Lei H. Biotransformation of phenolic profiles and improvement of antioxidant capacities in jujube juice by select lactic acid bacteria. Food Chem 2020; 339:127859. [PMID: 32829244 DOI: 10.1016/j.foodchem.2020.127859] [Citation(s) in RCA: 101] [Impact Index Per Article: 25.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2020] [Revised: 07/29/2020] [Accepted: 08/15/2020] [Indexed: 11/24/2022]
Abstract
The objective of this study was to investigate the effects of four commercial lactic acid bacteria (LAB), namely L. acidophilus, L. casei, L. helveticus and L. plantarum, on the phenolic profiles, antioxidant capacities and flavor profiles of jujube juices prepared from two crop varieties (Ziziphus Jujuba cv. Muzao and Hetian). Results showed that both jujube juices were excellent matrices for LAB growth with more than 11 log CFU/mL of viable counts at the end of fermentation. LAB fermentation dramatically increased total phenolic content, while decreased total flavonoid content of jujube juices. However, antioxidant capacities based on DPPH and FRAP methods were significantly improved by LAB fermentation and positively correlated with caffeic acid and rutin contents. Furthermore, a total of 74 volatile compounds were identified and increased in total content by LAB fermentation, which resulted in 22 and 19 new flavor volatiles formation in Muzao juice and Hetian juice, respectively.
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Affiliation(s)
- Tianlin Li
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China.
| | - Tian Jiang
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Ning Liu
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China.
| | - Caiyun Wu
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China.
| | - Huaide Xu
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Hongjie Lei
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China.
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37
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Păcularu-Burada B, Georgescu LA, Vasile MA, Rocha JM, Bahrim GE. Selection of Wild Lactic Acid Bacteria Strains as Promoters of Postbiotics in Gluten-Free Sourdoughs. Microorganisms 2020; 8:E643. [PMID: 32354104 PMCID: PMC7284720 DOI: 10.3390/microorganisms8050643] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2020] [Revised: 04/24/2020] [Accepted: 04/26/2020] [Indexed: 12/18/2022] Open
Abstract
The occurrence of inflammatory responses in humans is frequently associated with food intolerances and is likely to give rise to irritable bowel disease. The use of conventional or unconventional flours to produce gluten-free baking doughs brings important technological and nutritional challenges, and the use of the sourdough biotechnology has the potential to overcome such limitations. In addition, the typical metabolic transformations carried out by Lactic Acid Bacteria (LAB) can become an important biotechnological process for the nutritional fortification and functionalization of sourdoughs due to the resulting postbiotics. In such a context, this research work aimed at isolating and selecting new LAB strains that resort to a wide range of natural environments and food matrices to be ultimately employed as starter cultures in gluten-free sourdough fermentations. Nineteen LAB strains belonging to the genera of Lactobacillus, Leuconostoc, Pediococcus, and Streptococcus were isolated, and the selection criteria encompassed their acidification capacity in fermentations carried out on chickpea, quinoa, and buckwheat flour extracts; the capacity to produce exopolysaccharides (EPS); and the antimicrobial activity against food spoilage molds and bacteria. Moreover, the stability of the LAB metabolites after the fermentation of the gluten-free flour extracts submitted to thermal and acidic treatments was also assessed.
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Affiliation(s)
- Bogdan Păcularu-Burada
- Faculty of Food Science and Engineering, Dunărea de Jos University of Galati, Domneasca Street No. 111, 800201 Galati, Romania; (B.P.-B.); (L.A.G.); (M.A.V.)
| | - Luminița Anca Georgescu
- Faculty of Food Science and Engineering, Dunărea de Jos University of Galati, Domneasca Street No. 111, 800201 Galati, Romania; (B.P.-B.); (L.A.G.); (M.A.V.)
| | - Mihaela Aida Vasile
- Faculty of Food Science and Engineering, Dunărea de Jos University of Galati, Domneasca Street No. 111, 800201 Galati, Romania; (B.P.-B.); (L.A.G.); (M.A.V.)
| | - João Miguel Rocha
- REQUIMTE–Rede de Química e Tecnologia, Laboratório de Química Verde (LAQV), Departamento de Química e Bioquímica, Faculdade de Ciências da Universidade do Porto (FCUP), Rua do Campo Alegre, s/n. P-4169-007 Porto, Portugal;
| | - Gabriela-Elena Bahrim
- Faculty of Food Science and Engineering, Dunărea de Jos University of Galati, Domneasca Street No. 111, 800201 Galati, Romania; (B.P.-B.); (L.A.G.); (M.A.V.)
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Bartkiene E, Mozuriene E, Lele V, Zokaityte E, Gruzauskas R, Jakobsone I, Juodeikiene G, Ruibys R, Bartkevics V. Changes of bioactive compounds in barley industry by-products during submerged and solid state fermentation with antimicrobial Pediococcus acidilactici strain LUHS29. Food Sci Nutr 2020; 8:340-350. [PMID: 31993160 PMCID: PMC6977520 DOI: 10.1002/fsn3.1311] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2019] [Revised: 10/18/2019] [Accepted: 10/22/2019] [Indexed: 01/02/2023] Open
Abstract
In this study, changes of bioactive compounds (crude protein (CP), crude fat (CF), dietary fiber (DF), fatty acids (FAs), free amino acids (FAAs), phenolic compounds (PCs), biogenic amines (BAs), lignans, and alkylresorcinols) in barley industry by-products (BB) during submerged and solid state fermentation (SSF) with Pediococcus acidilactici were analyzed. It was established that both fermentation conditions reduce the CP and CF content in BB (by 25.8% and 35.9%, respectively) and increase DF content (on average by 25.0%). Fermentation increases the oleic, arachidic, eicosadienoic, behenic, and lignoceric FA in BB samples. The highest total BA content was found in untreated samples (290.6 mg/kg). Solid state fermentation increased the content of the alkylresorcinol C19:0. Finally, collecting data about the changes of these compounds during technological processes is very important, because according to the specific compounds formed during fermentation, further recommendations for by-product valorization and uses in food, pharmaceutical, or feed industries can be suggested.
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Affiliation(s)
| | | | - Vita Lele
- Lithuanian University of Health SciencesKaunasLithuania
| | | | | | - Ida Jakobsone
- Centre of Food ChemistryUniversity of LatviaRigaLatvia
- Institute of Food SafetyAnimal Health and EnvironmentRigaLatvia
| | | | - Romas Ruibys
- Institute of Agricultural and Food SciencesAgriculture AcademyVytautas Magnus UniversityKaunasLithuania
| | - Vadims Bartkevics
- Centre of Food ChemistryUniversity of LatviaRigaLatvia
- Institute of Food SafetyAnimal Health and EnvironmentRigaLatvia
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