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Correlations between the Chemical, Microbiological Characteristics and Sensory Profile of Fungal Fermented Food. FERMENTATION-BASEL 2021. [DOI: 10.3390/fermentation7040261] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
Abstract
Fungal fermented foods are nutritious, environmentally friendly and sustainable protein sources. To develop fungal fermented food with acceptable sensory characteristics, it is important to assess factors that can affect the sensory characteristics of the product. The current study aimed to investigate the correlations between the chemical and microbiological characteristics and sensory characteristics of fungal fermented food. Soybeans were fermented using five local Indonesian strains of the genus Rhizopus sp. and one strain of industrial starter to mimic traditional Indonesian tempe. The chemical (amino acid and ammonia content), microbiological (lactic acid bacteria, proteolytic bacteria and yeast) and sensory characteristics of the fermented products were examined. The results showed that there is a correlation between the chemical properties, particularly glutamic acid and aspartic acid, and the overall liking of different types of tempe. In general, Rhizopus oligosporus-fermented products had better sensory characteristics than those fermented with Rhizopus oryzae and Rhizopus delemar. The sensory characteristics of the fermented products in this work made from isolates are comparable to those made with an industrial starter culture. In addition, taste and texture affect the overall liking of the product. The results of this study contribute to the development of acceptable sensory fungal fermented food and, in particular, the screening of potential starters.
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Kustyawati ME, Pratama F, Saputra D, Wijaya A. Shelf life of tempeh processed with sub-supercritical carbon dioxides. POTRAVINARSTVO 2020. [DOI: 10.5219/1247] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
Tempeh, a fermented soybean-based food originally from Indonesia, is a remarkably nutritious functional food with health benefits. Unfortunately, tempeh is highly perishable, with a shelf life of 24 – 48 hours. The goal of this research was to evaluate the possibility of a sub-supercritical CO2 technique to increase the shelf life of tempeh by measuring the changes in the L* (lightness) value and texture of tempeh via application of a kinetic approach and, based on the observations, to estimate its shelf life. Tempeh was processed with sub-supercritical CO2 at 6.3 MPa for 10 min, then together with unprocessed tempeh (control), stored for 5 days at temperatures of 20, 30 and 40 °C. The Accelerated Self-Life Test (ASLT) with the Arrhenius model was used to measure the shelf life of processed and control tempeh. The calculated shelf life of processed tempeh using the ASLT by the Arrhenius method was 2.43 days at 20 °C, 3.7 days at 30 °C and 1.4 days at 40 °C, and the shelf life of unprocessed tempeh was 3.33 days at 20 °C, 2.90 days at 30 °C and 2.56 days at 40 °C. The conclusion was that the use of sub-supercritical CO2 at 6.3 MPa for 10 min increased the shelf life of tempeh stored at 30 °C.
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Polanowska K, Grygier A, Kuligowski M, Rudzińska M, Nowak J. Effect of tempe fermentation by three different strains of Rhizopus oligosporus on nutritional characteristics of faba beans. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109024] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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Yang HJ, Kim MJ, Kim KS, Lee JE, Hong SP. In Vitro Antidiabetic and Antiobesity Activities of Traditional Kochujang and Doenjang and Their Components. Prev Nutr Food Sci 2019; 24:274-282. [PMID: 31608252 PMCID: PMC6779077 DOI: 10.3746/pnf.2019.24.3.274] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/09/2019] [Accepted: 06/11/2019] [Indexed: 12/23/2022] Open
Abstract
In this study we investigated the antidiabetic and antiobesity effects of aqueous ethanol extracts of traditional kochujang and doenjang. The average α-glucosidase inhibitory activity and adipogenesis inhibitory activity for the kochujang samples were 29.6% and 20.8%, respectively, while those of the doenjang samples were 46.3% and 11.6%, respectively. Therefore, antidiabetic activity is high in doenjang and antiobesity activity is high in kochujang. Kochujang and doenjang components responsible for suppressing the functional effects were investigated by metabolomic analysis. For kochujang, p-coumaric acid, N6,N6,N6-trimethyllysine, threonine, and methionine positively correlated with inhibition of adipogenesis activity, whereas for doenjang, betaine and betaine aldehyde were thought to be responsible for the antidiabetic effects. As p-coumaric acid and betaine were the most probable candidates with functional effects, these two compounds were selected for further analysis. Inhibition of adipogenesis was shown to be 14.0±1.85% for betaine chloride and 38.3±3.27% for p-coumaric acid, suggesting that p-coumaric acid is more effective than betaine against obesity. However, betaine exhibited higher α-glucosidase inhibitory activity than p-coumaric acid. Our results suggest that both kochujang and doenjang can be used against diabetes and obesity. However, clinical trials are necessary to support these results.
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Affiliation(s)
- Hye Jeong Yang
- Research Division of Food Functionality, Korea Food Research Institute, Jeonbuk 55365, Korea
| | - Min Jung Kim
- Research Division of Food Functionality, Korea Food Research Institute, Jeonbuk 55365, Korea
| | - Kang Sung Kim
- Department of Food Science & Nutrition, Yongin University, Gyeonggi 17092, Korea
| | - Jang Eun Lee
- Research Division of Strategic Food Technology, Korea Food Research Institute, Jeonbuk 55365, Korea
| | - Sang Pil Hong
- Research Division of Strategic Food Technology, Korea Food Research Institute, Jeonbuk 55365, Korea
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Xiao Y, Sun M, Zhang Q, Chen Y, Miao J, Rui X, Dong M. Effects of Cordyceps militaris (L.) Fr. fermentation on the nutritional, physicochemical, functional properties and angiotensin I converting enzyme inhibitory activity of red bean ( Phaseolus angularis [Willd.] W.F. Wight.) flour. Journal of Food Science and Technology 2018; 55:1244-1255. [PMID: 29606739 DOI: 10.1007/s13197-018-3035-z] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 11/07/2016] [Accepted: 01/02/2018] [Indexed: 10/18/2022]
Abstract
The effects of solid-state fermentation with Cordyceps militaris (L.) Fr. on the nutritional, physicochemical, and functional properties as well as angiotensin I converting enzyme (ACE) inhibitory activity of red bean (Phaseolus angularis [Willd.] W.F. Wight.) flour were determined. Fermentation increased the amount of small peptides but significantly decreased large peptides. Fermentation also increased proteins and essential amino acids (by 9.31 and 13.89%, respectively) and improved the in vitro protein digestibility (6.54%) of red beans. Moreover, fermentation increased the water holding capacity (from 2.36 to 2.59 mL/g), fat absorption capacity (from 84.65 to 114.55%), emulsion activity (from 10.96 to 52.77%), emulsion stability (from 5.43 to 53.82%), and foaming stability (from 11.95 to 20.68%). Fermented red bean flour achieved a lower least gelation concentration of 14% than that of the control (18%). In contrast to the non-fermented red bean, the fermented red bean showed ACE inhibitory activity, with IC50 value of 0.63 mg protein/mL. Overall, fermentation improved the nutritional, physicochemical, and functional properties as well as the biological activity of red bean flour. Thus, fermented red bean flour may serve as a novel nutritional and functional ingredient for applications in food design.
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Affiliation(s)
- Yu Xiao
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095 People's Republic of China
| | - Mingmei Sun
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095 People's Republic of China
| | - Qiuqin Zhang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095 People's Republic of China
| | - Yulian Chen
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095 People's Republic of China
| | - Junqing Miao
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095 People's Republic of China
| | - Xin Rui
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095 People's Republic of China
| | - Mingsheng Dong
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095 People's Republic of China
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Signorini C, Carpen A, Coletto L, Borgonovo G, Galanti E, Capraro J, Magni C, Abate A, Johnson SK, Duranti M, Scarafoni A. Enhanced vitamin B12 production in an innovative lupin tempeh is due to synergic effects of Rhizopus and Propionibacterium in cofermentation. Int J Food Sci Nutr 2017; 69:451-457. [PMID: 29041832 DOI: 10.1080/09637486.2017.1386627] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
Abstract
Fermentation represents a valuable and cost-effective approach for food stabilisation and nutritional improvement. Tempeh is an example of soybean solid-state fermentation. In this work, we investigated the possibility of producing a tempeh analogue containing high amounts of vitamin B12 using seeds of three different species of the legume lupin, namely Lupinus albus, L. angustifolius and L. mutabilis, with Rhizopus oligosporus and Propionibacterium freudenreichii cofermentation. Synergic effects of Rhizopus and Propionibacterium in increasing vitamin B12 up to 1230 ng/g dw was observed. These findings indicate that this cofermentation can improve lupin nutritional quality and safety to provide a tempeh analogue with added value for vegan and vegetarian communities and low-income populations. The level of potentially toxic lupin alkaloids was also monitored during the tempeh preparation.
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Affiliation(s)
- Camilla Signorini
- a Department of Food, Environmental and Nutritional Sciences (DeFENS) , Università degli Studi di Milano , Milano , Italy
| | - Aristodemo Carpen
- a Department of Food, Environmental and Nutritional Sciences (DeFENS) , Università degli Studi di Milano , Milano , Italy
| | - Luigi Coletto
- a Department of Food, Environmental and Nutritional Sciences (DeFENS) , Università degli Studi di Milano , Milano , Italy
| | - Gigliola Borgonovo
- a Department of Food, Environmental and Nutritional Sciences (DeFENS) , Università degli Studi di Milano , Milano , Italy
| | - Elisabetta Galanti
- a Department of Food, Environmental and Nutritional Sciences (DeFENS) , Università degli Studi di Milano , Milano , Italy
| | - Jessica Capraro
- a Department of Food, Environmental and Nutritional Sciences (DeFENS) , Università degli Studi di Milano , Milano , Italy
| | - Chiara Magni
- a Department of Food, Environmental and Nutritional Sciences (DeFENS) , Università degli Studi di Milano , Milano , Italy
| | - Ambra Abate
- a Department of Food, Environmental and Nutritional Sciences (DeFENS) , Università degli Studi di Milano , Milano , Italy
| | - Stuart K Johnson
- b School of Public Health, Curtin Health Innovation Research Institute, Faculty of Health Sciences, Curtin University , Perth , WA , Australia
| | - Marcello Duranti
- a Department of Food, Environmental and Nutritional Sciences (DeFENS) , Università degli Studi di Milano , Milano , Italy
| | - Alessio Scarafoni
- a Department of Food, Environmental and Nutritional Sciences (DeFENS) , Università degli Studi di Milano , Milano , Italy
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Valdez-González F, Gutiérrez-Dorado R, Hernández-Llamas A, García-Ulloa M, Sánchez-Magaña L, Cuevas-Rodríguez B, Rodríguez-González H. Bioprocessing of common beans in diets for tilapia: in vivo digestibility and antinutritional factors. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2017; 97:4087-4093. [PMID: 28205239 DOI: 10.1002/jsfa.8275] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/15/2016] [Revised: 01/10/2017] [Accepted: 02/13/2017] [Indexed: 06/06/2023]
Abstract
BACKGROUND Bioprocessing of ingredients by solid-state fermentation is a low-cost technique for preparing diets. It is performed by adding microorganisms such as Rhizopus oligosporus to bean grains, achieving minimal degradation of nutrients and a significant improvement in digestibility. In particular, fermentation induces favorable changes in beans by reducing enzyme inhibitors, such as phytates and tannins. RESULTS Fermentation significantly (P < 0.05) increased the protein content and digestibility of dry matter and protein compared with whole bean grains, and decreased the content of lipids, ash and phytic acid. Hardening did not have a significant (P > 0.05) effect on the chemical content of beans and digestibility of diets. The dehulled bean meal significantly (P < 0.05) increased protein and lipid content and digestibility of dry matter and protein of beans, and decreased fiber, ash and tannin content. The chemical content of beans and digestibility of ingredients compare favorably with those reported by other authors, indicating the benefits of fermentation and dehulling. CONCLUSION We concluded that bean meal obtained from fermentation or dehulling represents a low-cost alternative for diets for tilapia. © 2017 Society of Chemical Industry.
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Affiliation(s)
- Francisco Valdez-González
- Unidad Académica Escuela Nacional de Ingeniería Pesquera, Universidad Autónoma de Nayarit, San Blas, Nayarit, Mexico
- Facultad de Ciencias Químico Biológicas, Universidad Autónoma de Sinaloa, Culiacán, Sinaloa, Mexico
| | - Roberto Gutiérrez-Dorado
- Facultad de Ciencias Químico Biológicas, Universidad Autónoma de Sinaloa, Culiacán, Sinaloa, Mexico
| | - Alfredo Hernández-Llamas
- Centro de Investigaciones Biológicas del Noroeste, Instituto Politécnico Nacional, La Paz, BCS, Mexico
| | - Manuel García-Ulloa
- Instituto Politécnico Nacional, Centro Interdisciplinario de Investigación para el Desarrollo Integral Regional, Guasave, Sinaloa, Mexico
| | - Luís Sánchez-Magaña
- Facultad de Ciencias Químico Biológicas, Universidad Autónoma de Sinaloa, Culiacán, Sinaloa, Mexico
| | - Breidy Cuevas-Rodríguez
- Unidad Académica Escuela Nacional de Ingeniería Pesquera, Universidad Autónoma de Nayarit, San Blas, Nayarit, Mexico
| | - Hervey Rodríguez-González
- Instituto Politécnico Nacional, Centro Interdisciplinario de Investigación para el Desarrollo Integral Regional, Guasave, Sinaloa, Mexico
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Liu X, Zhao XH. Effect of fermentation times and extracting solvents on the in vitro immune potentials of the soluble extracts of mucor-fermented Mao-tofu. Food Sci Biotechnol 2017; 26:707-714. [PMID: 30263595 DOI: 10.1007/s10068-017-0080-8] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2016] [Revised: 10/20/2016] [Accepted: 02/02/2017] [Indexed: 01/09/2023] Open
Abstract
Mucor-fermented Mao-tofu at 3-7 days was extracted using water (pH 4.5 and pH 6.5) and ethanol solutions (40 and 80%, v/v). At protein concentration of 40 μg/mL, all the extracts showed immune activities via activating macrophages, splenocytes, and natural killer cells, which enhances the secretion of interleukin (IL)-2, interferon-γ, tumor necrosis factor-α, IL-1β, IL-6, inducible nitric oxide synthase, and lysozyme, but inhibits the secretion of IL-4. All the extracts exhibited higher activities than that of soybean protein, demonstrating that Mucor-mediated fermentation enhanced the immune potentials of Mao-tofu. Fermentation time of 6 days ensured the extracts the highest activities, whereas lower activities were detected. The highest and lowest activities were detected on using a solution of water (pH 6.5) and 40% ethanol, respectively. The extract obtained using water (pH 6.5) contained more Arg and Cys with immune significance, which partially contributed to its high activities. Both fermentation times and extracting solvents were thus proved to affect the immune activities of soluble Mao-tofu extracts.
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Affiliation(s)
- Xin Liu
- 1Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin, 150030 People's Republic of China.,2Department of Food Science, Harbin University, Harbin, 150080 People's Republic of China
| | - Xin-Huai Zhao
- 1Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin, 150030 People's Republic of China
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9
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Chen FP, Chang CJ, Chao AS, Huang HY, Huang JP, Wu MH, Tsai CC, Kung FT, Chang CW, Tsai YC. Efficacy of Femarelle for the treatment of climacteric syndrome in postmenopausal women: An open label trial. Taiwan J Obstet Gynecol 2016; 55:336-40. [DOI: 10.1016/j.tjog.2016.04.008] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 07/30/2015] [Indexed: 12/17/2022] Open
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Rochín-Medina JJ, Gutiérrez-Dorado R, Sánchez-Magaña LM, Milán-Carrillo J, Cuevas-Rodríguez EO, Mora-Rochín S, Valdez-Ortiz A, Reyes-Moreno C. Enhancement of nutritional properties, and antioxidant and antihypertensive potential of black common bean seeds by optimizing the solid state bioconversion process. Int J Food Sci Nutr 2015; 66:498-504. [PMID: 26166006 DOI: 10.3109/09637486.2015.1052377] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
Abstract
The aim of this work was to obtain a functional flour with enhanced nutritional properties, and antioxidant and antihypertensive potential from black bean seeds by optimizing the solid state bioconversion (SSB) process using a Rhizopus oligoporus strain. Response surface methodology was applied as optimization technique. A central composite experimental design with two factors [fermentation temperature (FT) = 30-40 °C/fermentation time (Ft) = 6-108 h] and five levels was used (13 treatments). The bioprocessed cotyledons from each treatment were dried, milled, and blended with its previously dried-milled seed coats. The best combination FT/Ft of SSB to obtain the functional flour was 38 °C/100 h. SSB increased the calculated protein efficiency ratio (from 1.59 to 2.40), antioxidant activity (from 13 948 to 22 733 µmol ET/100 g, dw), total phenolic compounds (TPC) (from 190 to 432 mg EGA/100 g, dw) and antihypertensive potential (IC(50) from 95.57 to 0.0321 µg/mL). SSB is an effective strategy to improve the TPC of common beans for enhanced functionality.
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Wronkowska M, Christa K, Ciska E, Soral-Śmietana M. Chemical Characteristics and Sensory Evaluation of Raw and Roasted Buckwheat Groats Fermented by R
hizopus Oligosporus. J FOOD QUALITY 2015. [DOI: 10.1111/jfq.12127] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022] Open
Affiliation(s)
- Małgorzata Wronkowska
- Department of Chemistry and Biodynamics of Food; Division of Food Science; Institute of Animal Reproduction and Food Research of Polish Academy of Sciences; Tuwima 10 10-748 Olsztyn Poland
| | - Karolina Christa
- Department of Chemistry and Biodynamics of Food; Division of Food Science; Institute of Animal Reproduction and Food Research of Polish Academy of Sciences; Tuwima 10 10-748 Olsztyn Poland
| | - Ewa Ciska
- Department of Chemistry and Biodynamics of Food; Division of Food Science; Institute of Animal Reproduction and Food Research of Polish Academy of Sciences; Tuwima 10 10-748 Olsztyn Poland
| | - Maria Soral-Śmietana
- Department of Chemistry and Biodynamics of Food; Division of Food Science; Institute of Animal Reproduction and Food Research of Polish Academy of Sciences; Tuwima 10 10-748 Olsztyn Poland
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12
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Sánchez-Magaña LM, Cuevas-Rodríguez EO, Gutiérrez-Dorado R, Ayala-Rodríguez AE, Valdez-Ortiz A, Milán-Carrillo J, Reyes-Moreno C. Solid-state bioconversion of chickpea (Cicer arietinumL.) byRhizopus oligosporusto improve total phenolic content, antioxidant activity and hypoglycemic functionality. Int J Food Sci Nutr 2014; 65:558-64. [DOI: 10.3109/09637486.2014.893284] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
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13
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Labos G, Trakakis E, Pliatsika P, Augoulea A, Vaggopoulos V, Basios G, Simeonidis G, Creatsa M, Alexandrou A, Iliodromiti Z, Kassanos D, Lambrinoudaki I. Efficacy and safety of DT56a compared to hormone therapy in Greek post-menopausal women. J Endocrinol Invest 2013; 36:521-6. [PMID: 23563111 DOI: 10.3275/8926] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
BACKGROUND Hormone therapy (HT) is the treatment of choice for the alleviation of menopausal symptoms; concerns, however, about its concomitant long-term health risks have limited its use. DT56a is a unique enzymatic isolate of soybeans. The purpose of our study was to evaluate the efficacy and safety of DT56a, compared to HT, in symptomatic post-menopausal women. SUBJECTS AND METHODS Eighty-nine post-menopausal women were studied prospectively. Women with climacteric symptoms were randomly assigned to receive eitherDT56a (no.=27) or oral low dose continuous combined HT (no.=26). Symptomatic women not wishing to receive any treatment served as controls (no.=36). Menopausal symptoms as assessed through the Kupperman index, serum lipids and lipoproteins, calcium, as well as bone mineral density (BMD), endometrial thickness, and mammography were assessed at baseline and at 12 months. RESULTS Patients receiving HT and DT56a showed a significant and independent decrease in menopausal symptoms (mean difference in Kupperman score, DT56a group: -3.98, HT group -5.601, no treatment group +1.76, p-value <0.001). Lumbar spine BMD T-score was significantly lower in women receiving no treatment, as opposed to the two treatment arms which showed no significant change (No treatment, baseline: -0.60, final: -0.85, p=0.001; HT, baseline: -84, final -0.99, p=0.79; DT56a, baseline -0.51, final: -0.76, p=0.75). No differences in femoral bone density, ET or mammography classification were detected in any of the treatment arms. Likewise, serum lipids or lipoproteins did not differ between the three groups. CONCLUSIONS DT56a decreased menopausal symptoms significantly and in the same degree as HT.
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Affiliation(s)
- G Labos
- 3rd Department of Obstetrics and Gynecology, University of Athens, Attikon Hospital, Athens, Greece
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Jeleń H, Majcher M, Ginja A, Kuligowski M. Determination of compounds responsible for tempeh aroma. Food Chem 2013; 141:459-65. [PMID: 23768380 DOI: 10.1016/j.foodchem.2013.03.047] [Citation(s) in RCA: 42] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/19/2012] [Revised: 02/11/2013] [Accepted: 03/13/2013] [Indexed: 11/19/2022]
Abstract
Tempeh is a fermented food, popular mainly in south-east Asia, but also among vegetarians worldwide. It is produced by fermenting soybean or other beans with Rhizopus strains and usually eaten deep-fried, steamed or roasted. The flavour of tempeh depends upon the fermentation time, beans used and the (eventual) frying process. Our goal was to identify compounds responsible for the unique aroma of fermented and fried soy tempeh. Gas chromatography-olfactometry (GC-O) with the aroma extract dilution analysis (AEDA) approach, was used to determine key odorants after 1 and 5 days of fermentation and subsequent frying. Comprehensive gas chromatography-mass spectrometry (GC×GC-ToF-MS) was used for their quantitation using stable isotope dilution analysis (SIDA) or standard addition (SA) methods. Odour activity values (OAV) were calculated for 19 out of 21 key odorants. Tempeh was fermented for 5 days and fried, and the main aroma compounds were found to be the following: 2-acetyl-1-pyrroline, (FD=1024, OAV 1380), 2-ethyl-3,5-dimethylpyrazine (FD=512, OAV 338), dimethyl trisulfide, (FD=512, OAV 900), methional (FD=512, OAV 930), 2-methylpropanal (FD=512, OAV 311) and (E,E)-2,4-decadienal (FD=512, OAV 455). The frying process induced the increase or appearance of the main key odorants in tempeh.
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Affiliation(s)
- Henryk Jeleń
- Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31, 60-624 Poznań, Poland.
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15
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Guzmán-Uriarte ML, Sánchez-Magaña LM, Angulo-Meza GY, Cuevas-Rodríguez EO, Gutiérrez-Dorado R, Mora-Rochín S, Milán-Carrillo J, Valdez-Ortiz A, Reyes-Moreno C. Solid State Bioconversion for Producing Common Bean (<i>Phaseolus</i> <i>vulgaris</i> L.) Functional Flour with High Antioxidant Activity and Antihypertensive Potential. ACTA ACUST UNITED AC 2013. [DOI: 10.4236/fns.2013.44061] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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16
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Hang M, Zhao XH. Fermentation time and ethanol/water-based solvent system impactedin vitroACE-inhibitory activity of the extract of Mao-tofu fermented byMucorspp. CYTA - JOURNAL OF FOOD 2012. [DOI: 10.1080/19476337.2011.601428] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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17
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Zhang N, Zhao XH. Study of Mucor spp. in semi-hard cheese ripening. Journal of Food Science and Technology 2010; 47:613-9. [PMID: 23572694 DOI: 10.1007/s13197-010-0108-z] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 12/18/2009] [Accepted: 09/26/2010] [Indexed: 11/27/2022]
Abstract
A strain of Mucor spp. isolated from a fermented soybean food in central China was smeared on the surface of semi-hard cheese to investigate its role in cheese ripening. Cheese ripening indices showed increase by 3-4 fold upon ripening of cheese for 90 days. Electrophoretic studies revealed that caseins in the cheese were degraded gradually during ripening forming several low molecular weight peptides, especially of 14.4 kDa. Texture profile analysis and microstructure study of the cheese showed that the proteolytic activity of Mucor led to desirable texture development in ripened cheese. The study indicates that the strain of Mucor used in the experiment has desirable proteolytic capability for use in cheese system.
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Affiliation(s)
- Na Zhang
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin, 150030 People's Republic of China
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Wang LJ, Cheng YQ, Yin LJ, Bhandari B, Saito M, Li LT. Changes During Processing and Sodium Chloride Supplementation on the Physical and Chemical Properties of Douchi. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2010. [DOI: 10.1080/10942910802256149] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Kwon DY, Daily JW, Kim HJ, Park S. Antidiabetic effects of fermented soybean products on type 2 diabetes. Nutr Res 2010; 30:1-13. [PMID: 20116654 DOI: 10.1016/j.nutres.2009.11.004] [Citation(s) in RCA: 220] [Impact Index Per Article: 15.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2009] [Revised: 11/12/2009] [Accepted: 11/15/2009] [Indexed: 12/15/2022]
Abstract
Historically, the incidence of type 2 diabetes has been lower in Asian populations compared with those in Western countries. One possible reason for the lower incidence among Asians is that they consume fermented soybean products, which are unique to the traditional Asian diet. Some have hypothesized that dietary phytoestrogens and soy peptides in fermented soybean foods consumed in traditional Asian diets may help prevent and slow the progression of type 2 diabetes. This review evaluates the existing evidence from animal studies and clinical and epidemiologic investigations on fermented soybeans in the prevention and treatment of type 2 diabetes. Nutritional studies performed in animals and intervention studies with humans suggest that the ingestion of soy protein with isoflavones improves glucose control and reduces insulin resistance. Korean fermented soybean products such as doenjang, kochujang, and chungkookjang contain alterations in the structures and content of isoflavonoids and small bioactive peptides, which are produced during fermentation. Several studies revealed improvements in insulin resistance and insulin secretion with the consumption of these fermented products. Therefore, fermented soybean products may help prevent or attenuate the progression of type 2 diabetes. Although the lack of human intervention trials does not permit definitive conclusions, the evidence does suggest that fermented soy products may be better for preventing or delaying the progression of type 2 diabetes compared with nonfermented soybeans.
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Affiliation(s)
- Dae Young Kwon
- Emerging Innovative Technology Research Division, Korean Food Research Institutes, Sungnam, Korea
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ANNOR GEORGEAMPONSAH, SAKYI-DAWSON ESTHER, SAALIA FIRIBUK, SEFA-DEDEH SAMUEL, AFOAKWA EMMANUELOHENE, TANO-DEBRAH KWAKU, BUDU AGNESSIMPSON. RESPONSE SURFACE METHODOLOGY FOR STUDYING THE QUALITY CHARACTERISTICS OF COWPEA ( VIGNA UNGUICULATA)-BASED TEMPEH. J FOOD PROCESS ENG 2009. [DOI: 10.1111/j.1745-4530.2008.00292.x] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Zhang JH, Tatsumi E, Fan JF, Li LT. Chemical components of Aspergillus-type Douchi, a Chinese traditional fermented soybean product, change during the fermentation process. Int J Food Sci Technol 2007. [DOI: 10.1111/j.1365-2621.2005.01150.x] [Citation(s) in RCA: 30] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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Handoyo T, Morita N. Structural and Functional Properties of Fermented Soybean (Tempeh) by UsingRhizopus oligosporus. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2006. [DOI: 10.1080/10942910500224746] [Citation(s) in RCA: 36] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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Hypoallergenic buckwheat flour preparation by Rhizopus oligosporus and its application to soba noodle. Food Res Int 2006. [DOI: 10.1016/j.foodres.2005.12.003] [Citation(s) in RCA: 31] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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Kiers JL, Meijer JC, Nout MJR, Rombouts FM, Nabuurs MJA, van der Meulen J. Effect of fermented soya beans on diarrhoea and feed efficiency in weaned piglets. J Appl Microbiol 2003; 95:545-52. [PMID: 12911703 DOI: 10.1046/j.1365-2672.2003.02011.x] [Citation(s) in RCA: 74] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
Abstract
AIMS To evaluate anti-diarrhoeal and growth enhancing properties of fermented soya beans in weaned piglets. METHODS AND RESULTS In a first phase piglet diet, toasted full-fat soya beans (20%) were replaced with either cooked soya beans or Rhizopus microsporus or Bacillus subtilis fermented soya beans. The effect on the incidence, severity and duration of diarrhoea in enterotoxigenic Escherichia coli (ETEC)-challenged weaned piglets was determined (pen trial, 24 piglets per treatment). Severity of diarrhoea was significantly less on the diet with Rhizopus-fermented soya beans compared with the control diet containing toasted soya beans. Piglets fed fermented soya beans showed increased feed intake (13 and 12%), average daily weight gain (18 and 21%) and feed efficiency (3 and 8%) (for Rhizopus and Bacillus-fermented soya beans, respectively). However, in the treatment groups an unequal mortality and a potential unequal distribution of receptor-positive piglets were observed. CONCLUSIONS Cooked and fermented soya beans could be beneficial in the control of diarrhoea in ETEC-challenged weaned piglets (particularly Rhizopus fermented) and significantly improved weight gain and feed intake (particularly Bacillus fermented). SIGNIFICANCE AND IMPACT OF THE STUDY Fermented soya beans could offer benefits with respect to the control of diarrhoea and feed efficiency in piglets.
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Affiliation(s)
- J L Kiers
- Department of Agrotechnology and Food Sciences, Wageningen University, Wageningen, The Netherlands.
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