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Wu Y, Duan B, Lin Q, Liang Y, Du X, Zheng M, Zhu Y, Jiang Z, Li Q, Ni H, Li Z, Chen J. Fermentation of waste water from agar processing with Bacillus subtilis by metabolomic analysis. Appl Microbiol Biotechnol 2024; 108:15. [PMID: 38170310 DOI: 10.1007/s00253-023-12891-9] [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: 07/03/2023] [Revised: 11/01/2023] [Accepted: 11/22/2023] [Indexed: 01/05/2024]
Abstract
Fungal infection has become a major threat to crop loss and affects food safety. The waste water from agar processing industries extraction has a number of active substances, which could be further transformed by microorganisms to synthesize antifungal active substances. In this study, Bacillus subtilis was used to ferment the waste water from agar processing industries extraction to analyze the antifungal activity of the fermentation broth on Alternaria alternata and Alternaria spp. Results showed that 25% of the fermentation broth was the most effective in inhibited A. alternata and Alternaria spp., with fungal inhibition rates of 99.9% and 96.1%, respectively, and a minimum inhibitory concentration (MIC) was 0.156 μg/mL. Metabolomic analysis showed that flavonoid polyphenols such as coniferyl aldehyde, glycycoumarin, glycitin, and procyanidin A1 may enhance the inhibitory activity against the two pathogenic fungal strains. Kyoto Encyclopedia of Genes and Genomes (KEGG) analysis showed that polyphenols involved in the biosynthesis pathways of isoflavonoid and phenylpropanoid were upregulated after fermentation. The laser confocal microscopy analyses and cell conductivity showed that the cytoplasm of fungi treated with fermentation broth was destroyed. This study provides a research basis for the development of new natural antifungal agents and rational use of seaweed agar waste. KEY POINTS: • Bacillus subtilis fermented waste water has antifungal activity • Bacillus subtilis could transform active substances in waste water • Waste water is a potential raw material for producing antifungal agents.
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Affiliation(s)
- Yanyan Wu
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen, 361021, Fujian, China
| | - Boyan Duan
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen, 361021, Fujian, China
| | - Qiaoyan Lin
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen, 361021, Fujian, China
| | - Yingying Liang
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen, 361021, Fujian, China
| | - Xiping Du
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen, 361021, Fujian, China
- Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering, Xiamen, 361021, Fujian, China
- Research Center of Food Biotechnology of Xiamen City, Xiamen, 361021, Fujian, China
| | - Mingjing Zheng
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen, 361021, Fujian, China
- Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering, Xiamen, 361021, Fujian, China
- Research Center of Food Biotechnology of Xiamen City, Xiamen, 361021, Fujian, China
| | - Yanbing Zhu
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen, 361021, Fujian, China
- Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering, Xiamen, 361021, Fujian, China
- Research Center of Food Biotechnology of Xiamen City, Xiamen, 361021, Fujian, China
| | - Zedong Jiang
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen, 361021, Fujian, China
- Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering, Xiamen, 361021, Fujian, China
- Research Center of Food Biotechnology of Xiamen City, Xiamen, 361021, Fujian, China
| | - Qingbiao Li
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen, 361021, Fujian, China
- Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering, Xiamen, 361021, Fujian, China
- Research Center of Food Biotechnology of Xiamen City, Xiamen, 361021, Fujian, China
| | - Hui Ni
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen, 361021, Fujian, China
- Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering, Xiamen, 361021, Fujian, China
- Research Center of Food Biotechnology of Xiamen City, Xiamen, 361021, Fujian, China
- Xiamen Ocean Vocational College, Xiamen, 361021, Fujian, China
| | - Zhipeng Li
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen, 361021, Fujian, China.
- Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering, Xiamen, 361021, Fujian, China.
- Research Center of Food Biotechnology of Xiamen City, Xiamen, 361021, Fujian, China.
| | - Jinfang Chen
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen, 361021, Fujian, China.
- College of Harbour and Coastal Engineering, Jimei University, Xiamen, 361021, Fujian, China.
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Luo Y, Tang R, Qiu H, Song A. Widely targeted metabolomics-based analysis of the impact of L. plantarum and L. paracasei fermentation on rosa roxburghii Tratt juice. Int J Food Microbiol 2024; 417:110686. [PMID: 38593553 DOI: 10.1016/j.ijfoodmicro.2024.110686] [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: 01/11/2024] [Revised: 03/10/2024] [Accepted: 03/21/2024] [Indexed: 04/11/2024]
Abstract
Rosa roxburghii Tratt fruits (RRT) exhibit extremely high nutritional and medicinal properties due to its unique phytochemical composition. Probiotic fermentation is a common method of processing fruits. Variations in the non-volatile metabolites and bioactivities of RRT juice caused by different lactobacilli are not well understood. Therefore, we aimed to profile the non-volatile components and investigate the impact of L. plantarum fermentation (LP) and L. paracasei fermentation (LC) on RRT juice (the control, CG). There were both similarities and differences in the effects of LP and LC on RRT juice. Both of the two strains significantly increased the content of total phenolic, total flavonoid, and some bioactive compounds such as 2-hydroxyisocaproic acid, hydroxytyrosol and indole-3-lactic acid in RRT juice. Interestingly, compared with L. paracasei, L. plantarum showed better ability to increase the content of total phenolic and these valuable compounds, as well as certain bioactivities. The antioxidant capacity and α-glucosidase inhibitory activity of RRT juice were notably enhanced after the fermentations, whereas its cholesterol esterase inhibitory activity was reduced significantly. Moreover, a total of 1466 metabolites were identified in the unfermented and fermented RRT juices. There were 278, 251 and 134 differential metabolites in LP vs CG, LC vs CG, LC vs LP, respectively, most of which were upregulated. The key differential metabolites were classified into amino acids and their derivatives, organic acids, nucleotides and their analogues, phenolic acids and alkaloids, which can serve as potential markers for authentication and discrimination between the unfermented and lactobacilli fermented RRT juice samples. The KEGG enrichment analysis uncovered that metabolic pathways, purine metabolism, nucleotide metabolism and ABC transporters contributed mainly to the formation of unique composition of fermented RRT juice. These results provide good coverage of the metabolome of RRT juice in both unfermented and fermented forms and also provide a reference for future research on the processing of RRT or other fruits.
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Affiliation(s)
- You Luo
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, Guizhou Province, China.
| | - Ruling Tang
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, Guizhou Province, China
| | - Han Qiu
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, Guizhou Province, China
| | - Angxin Song
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, Guizhou Province, China
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Mailänder LK, Nosrati Gazafroudi K, Greiß M, Lorenz P, Nicolay S, Gründemann C, Stintzing FC, Daniels R, Kammerer DR. Impact of Fermentation on the Phytochemical Profile and Bioactivity Characteristics of Aqueous Matricaria recutita L. Root Extracts. Chem Biodivers 2024; 21:e202400159. [PMID: 38563619 DOI: 10.1002/cbdv.202400159] [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: 01/19/2024] [Revised: 03/21/2024] [Accepted: 03/28/2024] [Indexed: 04/04/2024]
Abstract
While the flowers of Matricaria recutita L., German chamomile, are widely used for medicinal and cosmetic purposes, little is known about its roots, which are used in complementary medicine for the preparation of aqueous fermented extracts for the treatment of cramps and anxiety. To broaden the understanding of the active principles involved, a model fermentation approach was developed and fermentates were compared to commercially manufactured tinctures. Coumarins and hydroxycinnamates were among the major secondary metabolites characterized using HPLC-MSn. After six months of fermentation and storage, low-molecular organic acids were detected by GC-MS. Fermentation contributed to the stabilization of antioxidant and radical scavenging activities, which were in a range of about 8-10 mg gallic acid equivalents/g dry weight and 20-24 mg trolox equivalents/g dry weight, determined by Folin-Ciocalteu and DPPH assays, respectively. In addition, antibacterial activities of the extracts against Gram-positive and -negative bacteria increased during the first week of fermentation. Fermentates were neither cytotoxic nor pro- or anti-inflammatory. Thus, fermentation of chamomile roots is a suitable method for the safe production of biofunctional aqueous chamomile root extracts that remain stable without the addition of synthetic preservatives.
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Affiliation(s)
- Lilo K Mailänder
- Department of Analytical, Development and Research, Section Phytochemical Research, WALA Heilmittel GmbH, Dorfstraße 1, DE-73087, Bad Boll/Eckwälden, Germany
- Department of Pharmaceutical Technology, University of Tübingen, Auf der Morgenstelle 8, DE-72076, Tübingen, Germany
| | - Khadijeh Nosrati Gazafroudi
- Department of Analytical, Development and Research, Section Phytochemical Research, WALA Heilmittel GmbH, Dorfstraße 1, DE-73087, Bad Boll/Eckwälden, Germany
- Department of Pharmaceutical Technology, University of Tübingen, Auf der Morgenstelle 8, DE-72076, Tübingen, Germany
| | - Marit Greiß
- Institute of Food Chemistry, University of Hohenheim, Garbenstr. 28, DE-70599, Stuttgart, Germany
| | - Peter Lorenz
- Department of Analytical, Development and Research, Section Phytochemical Research, WALA Heilmittel GmbH, Dorfstraße 1, DE-73087, Bad Boll/Eckwälden, Germany
| | - Sven Nicolay
- Translational Complementary Medicine, Department of Pharmaceutical Sciences, University of Basel, Mattenstraße 22, CH-4058, Basel, Switzerland
| | - Carsten Gründemann
- Translational Complementary Medicine, Department of Pharmaceutical Sciences, University of Basel, Mattenstraße 22, CH-4058, Basel, Switzerland
| | - Florian C Stintzing
- Department of Analytical, Development and Research, Section Phytochemical Research, WALA Heilmittel GmbH, Dorfstraße 1, DE-73087, Bad Boll/Eckwälden, Germany
| | - Rolf Daniels
- Department of Pharmaceutical Technology, University of Tübingen, Auf der Morgenstelle 8, DE-72076, Tübingen, Germany
| | - Dietmar R Kammerer
- Department of Analytical, Development and Research, Section Phytochemical Research, WALA Heilmittel GmbH, Dorfstraße 1, DE-73087, Bad Boll/Eckwälden, Germany
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Ramires FA, Bavaro AR, D’Antuono I, Linsalata V, D’Amico L, Baruzzi F, Pinto L, Tarantini A, Garbetta A, Cardinali A, Bleve G. Liquid submerged fermentation by selected microbial strains for onion skins valorization and its effects on polyphenols. World J Microbiol Biotechnol 2023; 39:258. [PMID: 37493825 PMCID: PMC10371881 DOI: 10.1007/s11274-023-03708-y] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2023] [Accepted: 07/20/2023] [Indexed: 07/27/2023]
Abstract
Onion skins, actually recycled as organic fertilizers, could be used as a substrate in environmental-friendly bioprocesses to recover high-value bioactive compounds and food ingredients.In this work, a bioprospecting method was carried out including 94 bacterial and 45 yeast strains from several agri-food and environmental niches to verify their ability to grow on onion skins as unique nutrients source.Red and yellow onion skins were assessed by newly selected starter-driven liquid submerged fermentation assays mainly aimed at the release and modification of polyphenols through microbial activities. Fermented onion skins were also investigated as a inexpensive favourable source of microbial enzymes (amylases, proteases, lipases, esterases, cellulases, xylanases).In red onion skins, the treatment with Lactiplantibacillus plantarum TB 11-32 produced a slight increase of bioactive compounds in terms of total phenolics, whereas with the yeast strain Zygosaccharomyces mrakii CL 30 - 29 the quercetin aglycone content increased of about 25% of the initial raw material.In yellow onion skins inoculated, the highest content of phenolic compounds was detected with the yeast strain Saccharomyces cerevisiae En SC, while quercetin aglycone increased of about 60% of the initial raw material in presence of the bacterial strain L. plantarum C 180 - 34.In conclusion, the proposed microbial pre-treatment method can be a potential strategy to re-use onion skins as a fermentation substrate, and as a first step in the development of a biorefinery process to produce value-added products from onion by-products.
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Affiliation(s)
- Francesca Anna Ramires
- Lecce Unit, National Research Council, - Institute of Sciences of Food Procuction (CNR-ISPA), Lecce, 73100 Italy
| | - Anna Rita Bavaro
- National Research Council, - Institute of Sciences of Food Procuction (CNR-ISPA), Bari, 70126 Italy
| | - Isabella D’Antuono
- National Research Council, - Institute of Sciences of Food Procuction (CNR-ISPA), Bari, 70126 Italy
| | - Vito Linsalata
- National Research Council, - Institute of Sciences of Food Procuction (CNR-ISPA), Bari, 70126 Italy
| | - Leone D’Amico
- Lecce Unit, National Research Council, - Institute of Sciences of Food Procuction (CNR-ISPA), Lecce, 73100 Italy
| | - Federico Baruzzi
- National Research Council, - Institute of Sciences of Food Procuction (CNR-ISPA), Bari, 70126 Italy
| | - Loris Pinto
- National Research Council, - Institute of Sciences of Food Procuction (CNR-ISPA), Bari, 70126 Italy
| | - Annamaria Tarantini
- Lecce Unit, National Research Council, - Institute of Sciences of Food Procuction (CNR-ISPA), Lecce, 73100 Italy
- University of Bari Aldo Moro, Plant and Food Science Department (Di.S.S.P.A), Soil, Bari, 70126 Italy
| | - Antonella Garbetta
- National Research Council, - Institute of Sciences of Food Procuction (CNR-ISPA), Bari, 70126 Italy
| | - Angela Cardinali
- National Research Council, - Institute of Sciences of Food Procuction (CNR-ISPA), Bari, 70126 Italy
| | - Gianluca Bleve
- Lecce Unit, National Research Council, - Institute of Sciences of Food Procuction (CNR-ISPA), Lecce, 73100 Italy
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Vilas-Franquesa A, Casertano M, Tresserra-Rimbau A, Vallverdú-Queralt A, Torres-León C. Recent advances in bio-based extraction processes for the recovery of bound phenolics from agro-industrial by-products and their biological activity. Crit Rev Food Sci Nutr 2023:1-25. [PMID: 37366277 DOI: 10.1080/10408398.2023.2227261] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 06/28/2023]
Abstract
Usually found bound to other complex molecules (e.g., lignin, hemicellulose), phenolic compounds (PC) are widely present in agro-industrial by-products, and their extraction is challenging. In recent times, research is starting to highlight the bioactive roles played by bound phenolics (BPC) in human health. This review aims at providing a critical update on recent advances in green techniques for the recovery of BPC, focusing on enzymatic-assisted (EAE) and fermentation-assisted extraction (FAE) as well as in the combination of technologies, showing variable yield and features. The present review also summarizes the most recent biological activities attributed to BPC extracts until now. The higher antioxidant activity of BPC-compared to FPC-coupled with their affordable by-product source make them medicinally potent and economically viable, promoting their integral upcycling and generating new revenue streams, business, and employment opportunities. In addition, EAE and FAE can have a biotransformative effect on the PC itself or its moiety, leading to improved extraction outcomes. Moreover, recent research on BPC extracts has reported promising anti-cancer and anti-diabetic activity. Yet further research is needed to elucidate their biological mechanisms and exploit the true potential of their applications in terms of new food products or ingredient development for human consumption.
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Affiliation(s)
- Arnau Vilas-Franquesa
- Food Quality and Design Group, Department of Agrotechnology and Food Sciences, Wageningen University and Research Centre, Wageningen, The Netherlands
- Departament de Ciència Animal i dels Aliments, Universitat Autònoma de Barcelona, Bellaterra, Spain, Bellaterra, Spain
| | - Melania Casertano
- Food Quality and Design Group, Department of Agrotechnology and Food Sciences, Wageningen University and Research Centre, Wageningen, The Netherlands
| | - Anna Tresserra-Rimbau
- Nutrition, Food Science and Gastronomy Department, XIA, Institute of Nutrition and Food Safety (INSA-UB), School of Pharmacy and Food Sciences, University of Barcelona, Barcelona, Spain
| | - Anna Vallverdú-Queralt
- Nutrition, Food Science and Gastronomy Department, XIA, Institute of Nutrition and Food Safety (INSA-UB), School of Pharmacy and Food Sciences, University of Barcelona, Barcelona, Spain
| | - Cristian Torres-León
- Reaserch Center and Ethnobiological Garden (CIJE), Universidad Autonoma de Coahuila, Unidad Torreón, Viesca, Coahuila, Mexico
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Stillage Waste from Strawberry Spirit Production as a Source of Bioactive Compounds with Antioxidant and Antiproliferative Potential. Antioxidants (Basel) 2023; 12:antiox12020421. [PMID: 36829982 PMCID: PMC9951990 DOI: 10.3390/antiox12020421] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/23/2023] [Revised: 02/05/2023] [Accepted: 02/07/2023] [Indexed: 02/11/2023] Open
Abstract
The production of fruit distillates generates solid residues which are potentially rich in bioactive compounds worthy of valorization and exploitation. We report herein the in vitro antioxidant and antiproliferative properties of an extract obtained from the waste of fermented strawberry distillate production. The main low molecular weight phenolic components of the extract were identified as ellagic acid and p-coumaric acid using spectroscopic and chromatographic analysis. The extract exhibited high antioxidant properties, particularly in the ferric reducing/antioxidant power (FRAP) assay, and a high total phenolic content (TPC). It was also able to induce an antiproliferative effect on different human cancer cell lines. A strong decrease in viability in human promyelocytic leukemia (HL-60) cells through a rapid and massive apoptosis were observed. Moreover, at an early time (<30 min), reactive oxygen species (ROS) production and inactivation of the extracellular signal-regulated kinase (ERK)/mitogen-activated protein kinases (MAPK) pathway were detected. Notably, the antiproliferative activity of the sample was comparable to that observed with an analogous extract prepared from unfermented, fresh strawberries. These results bring new opportunities for the valorization of fruit distillery by-products as low-cost resources for the design of bioactive formulations of comparable value to that from fresh food.
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Jung YS, Kim HG, Oh SM, Lee DY, Park CS, Kim DO, Baek NI. Synthesis of Alpha-Linked Glucosides from Soybean Isoflavone Aglycones Using Amylosucrase from Deinococcus geothermalis. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:2430-2437. [PMID: 36701419 DOI: 10.1021/acs.jafc.2c07778] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/17/2023]
Abstract
Soybean isoflavone aglycones (SIAs) have many biological activities but are poorly water-soluble in the human body. Glycosylation provides structural diversity to SIAs and can alter their physicochemical properties, including water solubility. An alpha-linked glucosylation of SIA was achieved using amylosucrase from Deinococcus geothermalis. A total of 13 alpha-linked glucosyl SIAs were obtained, and their colors in solution were confirmed. The structures of the isolated compounds were identified by mass spectrometry and multidimensional nuclear magnetic resonance spectroscopy. The amylosucrase transglycosylation formed new isoflavone glycosides with alpha glycosidic bonds at C-7 and/or C-4' of SIAs, followed by the production of isoflavone glycosides with alpha (1 → 6) glycosidic bonds. The products with a glucosyl moiety attached to the C-4' of SIAs were found to be more water-soluble than their counterparts attached to the C-7 and/or beta-linkages. This study suggests a strategy for the synthesis of bioactive compounds with enhanced water solubility through alpha-linked glucosylation.
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Affiliation(s)
- Young Sung Jung
- Department of Food Science and Biotechnology, Kyung Hee University, Yongin 17104, Republic of Korea
| | - Hyoung-Geun Kim
- Graduate School of Biotechnology and Department of Oriental Medicinal Biotechnology, Kyung Hee University, Yongin 17104, Republic of Korea
| | - Seon Min Oh
- Natural Medicine Research Center, Korea Research Institute of Bioscience and Biotechnology, Cheongju 28116, Republic of Korea
| | - Dae Young Lee
- Department of Herbal Crop Research, National Institute of Horticultural and Herbal Science, Rural Development Administration, Eumseong 27709, Republic of Korea
| | - Cheon-Seok Park
- Department of Food Science and Biotechnology, Kyung Hee University, Yongin 17104, Republic of Korea
| | - Dae-Ok Kim
- Department of Food Science and Biotechnology, Kyung Hee University, Yongin 17104, Republic of Korea
| | - Nam-In Baek
- Graduate School of Biotechnology and Department of Oriental Medicinal Biotechnology, Kyung Hee University, Yongin 17104, Republic of Korea
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Application of Cellulase for Contributing Phenolic Release and Conversion in Oats (Avena sativa L.) During Microbial Fermentation. Appl Biochem Biotechnol 2023:10.1007/s12010-023-04321-3. [PMID: 36689163 DOI: 10.1007/s12010-023-04321-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 01/10/2023] [Indexed: 01/24/2023]
Abstract
In this work, Monascus fermentation and cellulase hydrolysis (MCF) of oats (Avena sativa L.) to release and convert phenolic fraction was investigated. Results showed the fungus Monascus grew well with a biomass of 27.03 mg/g glucosamine equivalent in MCF, following the destruction of oat cellular structures. SDS-PAGE revealed lots of enzymes were regulated with the α-amylase and FPase activity achieved 139.25 U/g and 1.84 U/g in MCF, respectively. Compared with unfermented oats, content of the total phenolic fractions was increased by 19.2 times in MCF, suggesting a phenolic release process occurred during fermentation. Moreover, the soluble-free chlorogenic acid upregulated to 510.00 mg/kg whereas the insoluble-bound ferulic acid downregulated to 193.36 mg/kg in MCF, indicating a transformation process of chlorogenic acid from ferulic acid in oats was enhanced. Based on this, a possible pathway of phenolic release and conversion in oats during fermentation with Monascus spp. was revealed. This study was helpful to enrich the theory of microbial metabolism and transformation in grain materials.
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KIM JH, PARK JH, YEOM SH, KIM SH, PARK HY, KANG MH, KIM JW. Enhancement of bioactive compounds through bioconversion of Oenanthe javanica using Lactiplantibacillus plantarum. FOOD SCIENCE AND TECHNOLOGY 2023. [DOI: 10.1590/fst.127622] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/17/2023]
Affiliation(s)
| | | | | | | | | | | | - Jin Woo KIM
- Sun Moon University, Korea; Sun Moon University, Korea; Tangjeong-myeon, Korea
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Demkiv O, Gayda G, Stasyuk N, Brahinetz O, Gonchar M, Nisnevitch M. Nanomaterials as Redox Mediators in Laccase-Based Amperometric Biosensors for Catechol Assay. BIOSENSORS 2022; 12:bios12090741. [PMID: 36140126 PMCID: PMC9496325 DOI: 10.3390/bios12090741] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/28/2022] [Revised: 09/01/2022] [Accepted: 09/06/2022] [Indexed: 12/02/2022]
Abstract
Laccase is a copper-containing enzyme that does not require hydrogen peroxide as a co-substrate or additional cofactors for an enzymatic reaction. Nanomaterials of various chemical structures are usually applied to the construction of enzyme-based biosensors. Metals, metal oxides, semiconductors, and composite NPs perform various functions in electrochemical transformation schemes as a platform for the enzyme immobilization, a mediator of an electron transfer, and a signal amplifier. We describe here the development of amperometric biosensors (ABSs) based on laccase and redox-active micro/nanoparticles (hereafter—NPs), which were immobilized on a graphite electrode (GE). For this purpose, we isolated a highly purified enzyme from the fungus Trametes zonatus, and then synthesized bi- and trimetallic NPs of noble and transition metals, as well as hexacyanoferrates (HCF) of noble metals; these were layered onto the surfaces of GEs. The electroactivity of many of the NPs immobilized on the GEs was characterized by cyclic voltammetry (CV) experiments. The most effective mediators of electron transfer were selected as the platform for the development of laccase-based ABSs. As a result, a number of catechol-sensitive ABSs were constructed and characterized. The laccase/CuCo/GE was demonstrated to possess the highest sensitivity to catechol (4523 A·M−1·m−2) among the tested ABSs. The proposed ABSs may be promising for the analysis of phenolic derivatives in real samples of drinking water, wastewater, and food products.
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Affiliation(s)
- Olha Demkiv
- Institute of Cell Biology National Academy of Sciences of Ukraine, 14/16, Dragomanova Str., 79005 Lviv, Ukraine
| | - Galina Gayda
- Institute of Cell Biology National Academy of Sciences of Ukraine, 14/16, Dragomanova Str., 79005 Lviv, Ukraine
- Correspondence: (G.G.); (M.N.); Tel.: +38-(032)-2612144 (G.G.); +972-39143042 (M.N.)
| | - Nataliya Stasyuk
- Institute of Cell Biology National Academy of Sciences of Ukraine, 14/16, Dragomanova Str., 79005 Lviv, Ukraine
| | - Olena Brahinetz
- State Institution Institute of Blood Pathology and Transfusion Medicine National Academy of Medical Sciences of Ukraine, 45, General Chuprinka Str., 79044 Lviv, Ukraine
| | - Mykhailo Gonchar
- Institute of Cell Biology National Academy of Sciences of Ukraine, 14/16, Dragomanova Str., 79005 Lviv, Ukraine
| | - Marina Nisnevitch
- Department of Chemical Engineering, Ariel University, Kyriat-ha-Mada, Ariel 4070000, Israel
- Correspondence: (G.G.); (M.N.); Tel.: +38-(032)-2612144 (G.G.); +972-39143042 (M.N.)
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Capanoglu E, Tomás-Barberán FA. Introduction to Novel Approaches in the Valorization of Agricultural Wastes and Their Applications. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:6785-6786. [PMID: 35702876 DOI: 10.1021/acs.jafc.2c03433] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
Sustainable food production, waste minimization, and valorization are critical concerns for the agricultural and food industry considering their environmental, social, and economic impacts. Foods are processed to prolong shelf life, make products available out of season, produce new products, and improve nutritional value. During processing, a significant amount of waste is generated, which attracts the attention of scientists and industrialists to valorize the value-added components, including dietary fibers, proteins, and bioactive components. This special issue focuses on the latest developments in waste valorization, covering different industries and methodologies. Within the special issue, waste valorization of some specific food groups, including fruit juice wastes, honeybee byproducts, soybean processing waste, grape pomace materials, and olive mill solid waste, are evaluated. On the other hand, novel approaches to valorizing agricultural wastes and their applications, also covering the recovery of natural pigments with potential health effects, are considered. Besides, nanotechnological and microbial bioconversion methods are used to improve the bioavailability and bioactivity of phytochemicals derived from wastes. It can be concluded that there are still some challenges in waste management and valorization concerning economic, safety, sensory, consumer acceptance, and regulative aspects, and further research is required to overcome these challenges and improve the quality and quantity of value-added products obtained from agricultural wastes and byproducts.
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Affiliation(s)
- Esra Capanoglu
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, 34469 Maslak, Istanbul, Turkey
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