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Kwak SH, Kim H, Jeon JH, Pal K, Kang DH, Kim D. Phytochemical and functional characterization of fermented Yerba mate using Rhizopus oligosporus. AMB Express 2023; 13:94. [PMID: 37689820 PMCID: PMC10492770 DOI: 10.1186/s13568-023-01600-4] [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: 06/04/2023] [Accepted: 08/26/2023] [Indexed: 09/11/2023] Open
Abstract
Solid-state fermentation (SSF) was used to enhance the bioactive compounds and biological properties of food materials, such as buckwheat, turmeric, and ginseng. This study was investigated the effects of SSF for up to 10 days using Rhizopus oligosporus on Yerba mate (Ilex paraguariensis St. Hilaire). The total phenolic content of Yerba mate rose to 20% after 1 day fermentation. The saponin contents of Yerba mate rose to 38% after 7 day fermentation. Furthermore, chlorogenic acid, caffeic acid, and caffeine levels were increased up to 27.74% by fermentation, as determined by UPLC-MS analysis. ORAC and FRAP assays showed that the antioxidant activities of Yerba mate were enhanced 1.9- and 1.14-fold after 1 day fermentation. In addition, its inhibitory activities against yeast α-glucosidase and nitric oxide release in LPS-stimulated RAW264.7 cells were higher than in the unfermented Yerba mate. Moreover, taste sensory analysis using an electronic tongue sensory system showed that the flavor of Yerba mate after 1 day fermentation was similar to that of the unfermented Yerba mate. These results suggested that solid fermentation using R. oligosporus is conducive to producing Yerba mate with enhanced biological properties.
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Affiliation(s)
- So-Hyung Kwak
- Department of Agricultural Biotechnology, College of Agriculture and Life Sciences, Seoul National University, Seoul, 08826, Republic of Korea
| | - Hayeong Kim
- The Institute of Food Industrialization, Institutes of Green Bioscience & Technology, Seoul National University, Gangwon-do, 25354, Republic of Korea
| | - Ji Hyeon Jeon
- Graduate School of International Agricultural Technology, Center for Food and Bioconversionce, Seoul National University, Gangwon-do, 25354, Republic of Korea
| | - Kunal Pal
- Department of Biotechnology and Medical Engineering, National Institute of Technology, Rourkela, 769008, India
| | - Dong-Hyun Kang
- Department of Agricultural Biotechnology, College of Agriculture and Life Sciences, Seoul National University, Seoul, 08826, Republic of Korea.
- Department of Food and Animal Biotechnology, Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute for Agricultural and Life Sciences, Seoul National University, Seoul, 08826, Republic of Korea.
| | - Doman Kim
- The Institute of Food Industrialization, Institutes of Green Bioscience & Technology, Seoul National University, Gangwon-do, 25354, Republic of Korea.
- Graduate School of International Agricultural Technology, Center for Food and Bioconversionce, Seoul National University, Gangwon-do, 25354, Republic of Korea.
- Fervere Campus Corporation, Gangwon-do, 25354, Republic of Korea.
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Hsieh CC, Yu SH, Cheng KW, Liou YW, Hsu CC, Hsieh CW, Kuo CH, Cheng KC. Production and analysis of metabolites from Solid-State Fermentation of Chenopodium formosanum (Djulis) Sprouts in a Bioreactor. Food Res Int 2023; 168:112707. [PMID: 37120190 DOI: 10.1016/j.foodres.2023.112707] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2022] [Revised: 03/07/2023] [Accepted: 03/14/2023] [Indexed: 03/19/2023]
Abstract
The study utilized fresh fourth-day Chenopodium formosanum sprouts as the substrate for Rhizopus oligosporus fermentation. The resultant products showed higher antioxidant capacity than those from C. formosanum grains. Compared to traditional plate fermentation (PF), fermentation in a bioreactor (BF) (35 °C, 0.4 vvm aeration at 5 rpm) led to higher free peptide content (99.56 ± 7.77 mg casein tryptone/g) and enzyme activity (amylase, glucosidase, and proteinase are 2.21 ± 0.01, 54.57 ± 10.88, and 40.81 ± 6.52 U/g, respectively) than traditional plate fermentation (PF). Using mass spectrometry analysis, two peptides TDEYGGSIENRFMN and DNSMLTFEGAPVQGAAAITEK were predicted to possess high bioactive properties as DPP IV and ACE inhibitors. Additionally, over twenty new metabolites (aromatics, amines, fatty acids, and carboxylic acids) were discovered in the BF system compared to its PF counterpart. Results suggest that using a BF system to ferment C. formosanum sprouts is an appropriate method to scale-up fermentation and enhance nutritional values as well as bioactivities.
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Affiliation(s)
- Chen-Che Hsieh
- Institute of Biotechnology, National Taiwan University, No. 1, Sec. 4, Roosevelt Rd, Taipei 10617, Taiwan, ROC
| | - Shu-Han Yu
- Institute of Biotechnology, National Taiwan University, No. 1, Sec. 4, Roosevelt Rd, Taipei 10617, Taiwan, ROC
| | - Kai-Wen Cheng
- Department of Chemistry, National Taiwan University, No. 1, Sec. 4, Roosevelt Rd, Taipei 10617, Taiwan, ROC
| | - Yu-Wei Liou
- Institute of Food Science Technology, National Taiwan University, No. 1, Sec. 4, Roosevelt Rd, Taipei 10617, Taiwan, ROC
| | - Cheng-Chih Hsu
- Department of Chemistry, National Taiwan University, No. 1, Sec. 4, Roosevelt Rd, Taipei 10617, Taiwan, ROC
| | - Chang-Wei Hsieh
- Department of Food Science and Biotechnology, National Chung Hsing University, 145 Xingda Rd, South Dist, Taichung 40227, Taiwan, ROC
| | - Chia-Hung Kuo
- Department of Seafood Science, National Kaohsiung University of Science and Technology, No. 142, Haijhuan Rd, Nanzih District, Kaohsiung 81157, Taiwan, ROC
| | - Kuan-Chen Cheng
- Institute of Biotechnology, National Taiwan University, No. 1, Sec. 4, Roosevelt Rd, Taipei 10617, Taiwan, ROC; Institute of Food Science Technology, National Taiwan University, No. 1, Sec. 4, Roosevelt Rd, Taipei 10617, Taiwan, ROC; Department of Optometry, Asia University, 500, Lioufeng Rd, Wufeng, Taichung 41354, Taiwan, ROC; Department of Medical Research, China Medical University Hospital, China Medical University, 91, Hsueh-Shih Road, Taichung 40402, Taiwan, ROC.
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Rajan M, Santana Andrade JK, Chagas Barros RG, Farias Lima Guedes TJ, Narain N. Enhancement of polyphenolics and antioxidant activities of jambolan (Syzygium cumini) fruit pulp using solid state fermentation by Aspergillus niger and A. flavus. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2022. [DOI: 10.1016/j.bcab.2022.102589] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
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Lim J, Nguyen TTH, Pal K, Gil Kang C, Park C, Kim SW, Kim D. Phytochemical properties and functional characteristics of wild turmeric ( Curcuma aromatica) fermented with Rhizopus oligosporus. Food Chem X 2022; 13:100198. [PMID: 35499023 PMCID: PMC9039939 DOI: 10.1016/j.fochx.2021.100198] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2021] [Revised: 11/19/2021] [Accepted: 12/23/2021] [Indexed: 12/03/2022] Open
Abstract
Wild turmeric (Curcuma aromatica) was fermented with R. oligosporus. Curcuminoid fermented for 5 days and phenolic compound of all fermented wild turmeric increased. The l-carnitine content of fermented wild turmeric was newly synthesized. The antioxidant activities were enhanced 1.47-fold after fermentation for 3 days. Anti-inflammatory, anti-melanogenic, and anti-obesity effects improved with fermentation.
This study investigated the effect of solid-state fermentation of wild turmeric (Curcuma aromatica) with Rhizopus oligosporus, a common fungus found in fermented soy tempeh, on phytochemical and biological properties. Ultra-performance liquid chromatography–tandem mass spectrometry showed that fermented wild turmeric has higher concentrations of curcumin, demethoxycurcumin, bisdemethoxycurcumin, phenolic compounds and total flavonoid-curcuminoid after fermentation for 1-, 3-, and 5-day relative to non-fermented turmeric. The l-carnitine content reached 242 µg g−1 extract after fermentation for 7-day. Wild turmeric had 1.47- and 2.25-fold increases in ORAC and FRAP, respectively, after 3-day fermentation. The inhibitory effects of fermented wild turmeric on lipid accumulation from 3T3-L1 cells, nitric oxide production from lipopolysaccharide-stimulated RAW264.7 murine macrophages, and melanin formation by B16F10 mouse melanoma cells with α-MSH increased 1.08-, 1.44-, and 1.52-fold, respectively, after 3-day fermentation. Based on these results, fermented wild turmeric product can be used as a functional ingredient in the cosmeceutical and nutraceutical industries.
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Affiliation(s)
- Juho Lim
- Graduate School of International Agricultural Technology, Seoul National University, Pyeongchang-gun, Gangwon-do 25354, South Korea
| | - Thi Thanh Hanh Nguyen
- Institute of Food Industrialization, Institutes of Green Bioscience and Technology, Seoul National University, Pyeongchang-gun, Gangwon-do 25354, South Korea
| | - Kunal Pal
- Department of Biotechnology and Medical Engineering, National Institute of Technology, Rourkela 769008, India
| | - Choon Gil Kang
- Ottogi Corporation, Anyang-si, Gyeonggi-do 14060, South Korea
| | - Chanho Park
- Ottogi Corporation, Anyang-si, Gyeonggi-do 14060, South Korea
| | - Seung Wook Kim
- Ottogi Corporation, Anyang-si, Gyeonggi-do 14060, South Korea
| | - Doman Kim
- Graduate School of International Agricultural Technology, Seoul National University, Pyeongchang-gun, Gangwon-do 25354, South Korea.,Institute of Food Industrialization, Institutes of Green Bioscience and Technology, Seoul National University, Pyeongchang-gun, Gangwon-do 25354, South Korea
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Small-Sized Nanophosphorus Has a Positive Impact on the Performance of Fenugreek Plants under Soil-Water Deficit Stress: A Case Study under Field Conditions. BIOLOGY 2022; 11:biology11010115. [PMID: 35053113 PMCID: PMC8773168 DOI: 10.3390/biology11010115] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 11/17/2021] [Revised: 12/18/2021] [Accepted: 12/28/2021] [Indexed: 11/17/2022]
Abstract
Simple Summary Experiments with fenugreek plants have provided insight into tolerance to deficit irrigation (dI) stress, the way in which fenugreek alters its morpho-physio-biochemical and anatomical responses when nanophosphorus (nP) is administered against dI stress. Foliar nourishing with nP effectively improved biomass, productivity, water use efficiency (WUE), photosynthetic pigments, leaf tissue integrity, and anatomical features in the dI-stressed fenugreek plants. Therefore, nP reduced the negative effects of dI and increased dI stress tolerance, plant growth and productivity by increasing WUE, osmo-regulatory compounds (especially, soluble sugars and proline) and trigonelline, along with the antioxidant (ascorbate, glutathione, phenolics, and flavonoids) activity, which serve as potent defenses to protect plants from dI stress. Abstract Phosphorus (P) is an essential macronutrient necessary for plant growth, development, and reproduction. Two field experiments were carried out in 2018/2019 and 2019/2020 on P-deficient soil to evaluate the impact of foliar fertilization with nanophosphorus (nP) on growth, yield, and physio-biochemical indices, as well as trigonelline content of fenugreek plants under deficient irrigation (dI) stress (a deficit of 20 and 40% of crop evapotranspiration; dI-20 and dI-40). The growth and yield traits, leaf integrity (relative water content and membrane stability index), photosynthetic pigment contents, leaf and seed P contents, and stem and leaf anatomical features significantly decreased under dI-20, with greater reductions recorded under dI-40. In contrast, water-use efficiency, osmoprotective compounds, including free amino acids, soluble sugars, proline, and trigonelline, along with antioxidant contents (ascorbate, glutathione, phenolics, and flavonoids) and their activity increased significantly under both dI-20 and dI-40. However, foliar feeding with nano-P considerably increased plant growth and yield traits, leaf integrity, photosynthetic pigments contents, leaf and seed P contents, and anatomical features. Besides, water-use efficiency, osmoprotectant contents, and antioxidant content and activity were further increased under both dI-20 and dI-40. The positive effects were more pronounced with the smaller nP (25 nm) than the larger nP (50 nm). The results of this study backed up the idea of using foliar nourishment with nP, which can be effective in modulating fenugreek plant growth and seed production.
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Ahnan-Winarno AD, Cordeiro L, Winarno FG, Gibbons J, Xiao H. Tempeh: A semicentennial review on its health benefits, fermentation, safety, processing, sustainability, and affordability. Compr Rev Food Sci Food Saf 2021; 20:1717-1767. [PMID: 33569911 DOI: 10.1111/1541-4337.12710] [Citation(s) in RCA: 25] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/05/2020] [Revised: 12/15/2020] [Accepted: 12/24/2020] [Indexed: 12/19/2022]
Abstract
Tempeh is a fermented food made of mainly soybeans and is a nutritious, affordable, and sustainable functional source of protein. Globally, tempeh is a widely accepted fermented product. Although there is a growing body of literature on tempeh, most research has focused on unfermented soybeans, thus the impact of tempeh fermentation on biological properties of soybeans has been largely left scattered. The objective of this review is to summarize the literature of tempeh fermentation over the past 60 years. A search of articles on tempeh published from 1960 to 2020 was performed using the Cochrane Library, Web of Science, EBSCOhost FSTA database, and Google Scholar. References from identified articles were reviewed for additional sources. In total, 321 papers were selected for this review, of which 64 papers were related to the health benefits of tempeh. This review concluded that sufficient evidence exists in the literature supporting tempeh fermentation as a low-cost, health-promoting, and sustainable food processing technology to produce protein-rich foods using various beans, legumes, and grains. This comprehensive review suggests further studies are needed on tempeh fermentation and its impact on human health; research and standardization of nonsoy tempeh; assessment of food safety-improving modification in tempeh production system; and initiatives supporting the sourcing of local ingredients in tempeh production.
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Affiliation(s)
| | - Lorraine Cordeiro
- Department of Nutrition, University of Massachusetts Amherst, Amherst, Massachusetts
| | | | - John Gibbons
- Department of Food Science, University of Massachusetts Amherst, Amherst, Massachusetts
| | - Hang Xiao
- Department of Food Science, University of Massachusetts Amherst, Amherst, Massachusetts
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Fermented Wild Ginseng by Rhizopus oligosporus Improved l-Carnitine and Ginsenoside Contents. Molecules 2020; 25:molecules25092111. [PMID: 32365963 PMCID: PMC7249200 DOI: 10.3390/molecules25092111] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2020] [Revised: 04/27/2020] [Accepted: 04/29/2020] [Indexed: 11/17/2022] Open
Abstract
We conducted this study to investigate the beneficial effects of Rhizopus oligosporus fermentation of wild ginseng on ginsenosides, l-carnitine contents and its biological activity. The Rhizopus oligosporus fermentation of wild ginseng was carried out at 30 °C for between 1 and 14 days. Fourteen ginsenosides and l-carnitine were analyzed in the fermented wild ginseng by the ultra high pressure liquid chromatography–mass spectrometry (UPLC–MS) system. Our results showed that the total amount of ginsenosides in ginseng increased from 3274 to 5573 mg/kg after 14 days of fermentation. Among the 14 ginsenosides tested, the amounts of 13 ginsenosides (Rg1, Rb2, Rb3, Rc, Rd, Re, Rf, Rg2, Rg3, Rh1, compound K, F1 and F2) increased, whereas ginsenoside Rb1 decreased, during the fermentation. Furthermore, l-carnitine (630 mg/kg) was newly synthesized in fermented ginseng extract after 14 days. In addition, both total phenol contents and DPPH radical scavenging activities showed an increase in the fermented ginseng with respect to non-fermented ginseng. These results show that the fermentation process reduced the cytotoxicity of wild ginseng against RAW264.7 cells. Both wild and fermented wild ginseng showed anti-inflammatory activity via inhibition of nitric oxide synthesis in RAW264.7 murine macrophage cells.
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Ferreira CD, Ziegler V, Schwanz Goebel JT, Hoffmann JF, Carvalho IR, Chaves FC, de Oliveira M. Changes in Phenolic Acid and Isoflavone Contents during Soybean Drying and Storage. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:1146-1155. [PMID: 30623653 DOI: 10.1021/acs.jafc.8b06808] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
The changes in phenolic acid and isoflavone profile of soybean genotypes ( Nidera 5909 RR and BMX Força RR) dried at different temperatures and stored for 12 months were investigated. In both cultivars, there was a reduction of the germination capacity and an increase of fungal incidence with the increase of drying temperature and storage time. Multivariate analysis of phenolic acids allowed for the differentiation among treatments. Cultivar Nidera 5909 RR, dried at 110 °C, showed an interaction with characters of greater relevance for differentiation, being influenced by the increase of bound coumaric, and syringic, and free-hydroxybenzoic, syringic, and coumaric acids. Multivariate analysis of isoflavones showed a strong affinity of the aglycone isoflavones (genistein, glycitein, and daidzein) within the Nidera 5909 RR cultivar at all drying temperatures and with BMX Força RR cultivar at the highest temperatures. These results indicate that the release and interconversion of isoflavone malonyl-β-glucosides and β-glucosides into aglycone forms are simultaneous reactions during storage.
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Affiliation(s)
| | - Valmor Ziegler
- Instituto Tecnológico em Alimentos para a Saúde , Universidade do Vale do Rio dos Sinos , São Leopoldo , Rio Grande do Sul 93022-000 , Brazil
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Handa CL, de Lima FS, Guelfi MFG, Fernandes MDS, Georgetti SR, Ida EI. Parameters of the fermentation of soybean flour by Monascus purpureus or Aspergillus oryzae on the production of bioactive compounds and antioxidant activity. Food Chem 2019; 271:274-283. [PMID: 30236677 DOI: 10.1016/j.foodchem.2018.07.188] [Citation(s) in RCA: 37] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2017] [Revised: 04/22/2018] [Accepted: 07/25/2018] [Indexed: 01/22/2023]
Abstract
The objective of this work was to evaluate the effects the solid-state fermentation parameters of defatted soybean flour (DSF) by Monascus purpureus or Aspergillus oryzae on the bioactive compounds. Central composite rotatable design, multi-response optimization, and Pearson's correlation were used. The fermentation parameters as initial pH (X1), DSF-to-water ratio (X2), and incubation temperature (X3) were taken as independent variables. The function responses were isoflavone content, total phenolic content (TPC), and antioxidant activity. All fermentation parameters affected the isoflavone content when fermented by Monascus purpureus, whereas the TPC or antioxidant activities remained almost unchanged. For the fermentation by Aspergillus oryzae, all the function responses were influenced by X2 and X3 and were independent of the X1. Estimated optimum conditions were found as x1 = 6.0, x2 = 1:1, and x3 = 30 °C for both fungi. Achieving suitable fermentation parameters is essential to increase bioactive compounds in the DSF that makes it promising for food industrial applications.
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Affiliation(s)
- Cíntia Ladeira Handa
- Universidade Estadual de Londrina, Departamento de Ciência e Tecnologia de Alimentos, 86051-990 Londrina, PR, Brazil
| | - Fernando Sanches de Lima
- Universidade Estadual de Londrina, Departamento de Ciência e Tecnologia de Alimentos, 86051-990 Londrina, PR, Brazil
| | - Marcela Fernanda Geton Guelfi
- Universidade Estadual de Londrina, Departamento de Ciência e Tecnologia de Alimentos, 86051-990 Londrina, PR, Brazil
| | - Meg da Silva Fernandes
- Universidade Estadual de Londrina, Departamento de Ciência e Tecnologia de Alimentos, 86051-990 Londrina, PR, Brazil
| | | | - Elza Iouko Ida
- Universidade Estadual de Londrina, Departamento de Ciência e Tecnologia de Alimentos, 86051-990 Londrina, PR, Brazil.
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Lo D, Rawendra RDS, Huang CS, Khatri-Chhetri R, Wang YT, Wu MC. Anti-oxidative and protective effect of soy tempeh on di(2-ethylhexyl)-phthalate (DEHP) injured FL83B mice liver cells. ACTA ACUST UNITED AC 2018. [DOI: 10.1088/1755-1315/195/1/012058] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
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Park N, Nguyen TTH, Lee G, Jin S, Kwak S, Lee T, Choi Y, Kim S, Kimura A, Kim D. Composition and biochemical properties of l-carnitine fortified Makgeolli brewed by using fermented buckwheat. Food Sci Nutr 2018; 6:2293-2300. [PMID: 30510729 PMCID: PMC6261218 DOI: 10.1002/fsn3.803] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2018] [Revised: 08/18/2018] [Accepted: 08/22/2018] [Indexed: 11/11/2022] Open
Abstract
Makgeolli is a traditional Korean alcoholic rice beverage. It is brewed of ingredients containing starch, Nuruk, and water. In order to improve the quality and functionality of Makgeolli, the Rhizopus oligosporus fermented buckwheat containing 18.7 mg/kg of l-carnitine were utilized to brew l-carnitine fortified Makgeolli with rice. Makgeolli was prepared in two-stage fermentation method and total rutin and quercetin in each fermented buckwheat Makgeolli were increased 1.8-fold greater than buckwheat Makgeolli. DPPH antioxidant activity was enhanced in fermented buckwheat Makgeolli than buckwheat Makgeolli (21.9%-65.7%). The amounts of l-carnitine in rice Makgeolli, buckwheat Makgeolli, and fermented buckwheat Makgeolli were 0.9, 0.8-1.0, and 1.0-1.9 mg/L, respectively. The fermented buckwheat Makgeolli not only promoted health benefit by increasing l-carnitine and flavonols, but also made effective alcohol production (2.8%-8.4%) compared to common buckwheat Makgeolli, indicating the potential industrial application with health benefits.
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Affiliation(s)
- Namhyeon Park
- Graduate School of International Agricultural TechnologySeoul National UniversityPyeongchang‐gunGangwon‐doKorea
| | - Thi Thanh Hanh Nguyen
- Institute of Food IndustrializationInstitutes of Green Bio Science and TechnologyCenter for Food and BioconvergenceSeoul National UniversityPyeongchang‐gunGangwon‐doKorea
| | - Gang‐Hee Lee
- Graduate School of International Agricultural TechnologySeoul National UniversityPyeongchang‐gunGangwon‐doKorea
| | - Shi‐Na Jin
- Graduate School of International Agricultural TechnologySeoul National UniversityPyeongchang‐gunGangwon‐doKorea
| | - So‐Hyung Kwak
- Graduate School of International Agricultural TechnologySeoul National UniversityPyeongchang‐gunGangwon‐doKorea
| | - Tae‐Kyung Lee
- Graduate School of International Agricultural TechnologySeoul National UniversityPyeongchang‐gunGangwon‐doKorea
| | | | - Seong‐Bo Kim
- CJ CheilJedang, Life Ingredient and Material Research InstituteSuwonSouth Korea
| | - Atsuo Kimura
- Research Faculty of AgricultureHokkaido UniversitySapporoJapan
| | - Doman Kim
- Graduate School of International Agricultural TechnologySeoul National UniversityPyeongchang‐gunGangwon‐doKorea
- Institute of Food IndustrializationInstitutes of Green Bio Science and TechnologyCenter for Food and BioconvergenceSeoul National UniversityPyeongchang‐gunGangwon‐doKorea
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Hur J, Nguyen TTH, Park N, Kim J, Kim D. Characterization of quinoa (Chenopodium quinoa) fermented by Rhizopus oligosporus and its bioactive properties. AMB Express 2018; 8:143. [PMID: 30203194 PMCID: PMC6134574 DOI: 10.1186/s13568-018-0675-3] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2018] [Accepted: 09/03/2018] [Indexed: 12/26/2022] Open
Abstract
Quinoa is a pseudocereal that contains high quality protein, minerals, vitamins, polyphenols, and phytosterols. In this study, quinoa was fermented by Rhizopus oligosporus (R. oligosporus) up to 5 days and the functional compounds (l-carnitine, GABA, vanillic acid and gallic acid) were analyzed by LC/MS. The amounts of l-carnitine and GABA were 0.13 mg/kg and 540 mg/kg for nonfermented quinoa (NF), 3.15 mg/kg and 1040 mg/kg for fermented quinoa at 3 days (3F), and 1.54 mg/kg and 810 mg/kg for fermented quinoa at 5 days (5F). The vanillic acid and gallic acid were 1.3 and 0.1 mg/kg for NF, 1.55 and 2.37 mg/kg for 3F, and 1.83 and 0.84 mg/kg for 5F, respectively. Total phenolic contents and total flavonoids contents were 41 mg gallic acid (GAE)/kg and 13 mg quercetin equivalent (QE)/kg for NF, 74 mg GAE/kg and 16 mg QE/kg for 3F, and 80 mg GAE/kg and 19 mg QE/kg for 5F, respectively. Antioxidant activity (SC50) was 3.6 mg/mL for NF, 3.4 mg/mL for 3F, and 2.3 mg/mL for 5F. Nitric oxide production on RAW264.7 macrophages of fermented quinoa revealed 29% and 56% inhibition of nitric oxide production for NF and 5F, respectively. Therefore, fermented quinoa can be used as a healthy and valuable food product.
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Lee TK, Nguyen TTH, Park N, Kwak SH, Kim J, Jin S, Son GM, Hur J, Choi JI, Kim D. The use of fermented buckwheat to produce L-carnitine enriched oyster mushroom. AMB Express 2018; 8:138. [PMID: 30151668 PMCID: PMC6111021 DOI: 10.1186/s13568-018-0664-6] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2018] [Accepted: 08/17/2018] [Indexed: 12/13/2022] Open
Abstract
l-Carnitine is an essential compound that shuttles long chain fatty acids into mitochondria. The objective of this study was to produce l-carnitine enriched oyster mushroom (Pleurotus ostreatus) using common buckwheat fermented by Rhizopus oligosporus. Mushroom grown on common buckwheat medium contained 9.9–23.9% higher l-carnitine (186.3 mg/kg) than those grown on basal medium without any buckwheat addition. Those grown on fermented common buckwheat medium contained the highest l-carnitine content (201.2 mg/kg). Size index and lightness of mushroom pileus (L*) were also the highest (100.7 and 50.6, respectively) for those grown in medium added with fermented common buckwheat (20%, w/w). Antioxidant activities of both mushroom extracts (1.5 mg/mL) showed the same level as 38.7% for mushroom grown in media added with common buckwheat or fermented common buckwheat. At the treatment concentration of 300 μg/mL, viabilities of murine macrophage cell line Raw 264.7 cells treated with ethanol extract of oyster mushroom grown on buckwheat medium ranged from 58.9 to 67.8%. The oyster mushroom grown on buckwheat and fermented buckwheat medium can be used as one of the substitutes for meat based diets.
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Vong WC, Hua XY, Liu SQ. Solid-state fermentation with Rhizopus oligosporus and Yarrowia lipolytica improved nutritional and flavour properties of okara. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2017.12.050] [Citation(s) in RCA: 36] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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15
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Zambrano C, Kotogán A, Bencsik O, Papp T, Vágvölgyi C, Mondal KC, Krisch J, Takó M. Mobilization of phenolic antioxidants from grape, apple and pitahaya residues via solid state fungal fermentation and carbohydrase treatment. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2017.11.025] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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16
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Saharan P, Sadh PK, Singh Duhan J. Comparative assessment of effect of fermentation on phenolics, flavanoids and free radical scavenging activity of commonly used cereals. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2017. [DOI: 10.1016/j.bcab.2017.10.013] [Citation(s) in RCA: 33] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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17
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Sandhu KS, Punia S. Enhancement of bioactive compounds in barley cultivars by solid substrate fermentation. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2017. [DOI: 10.1007/s11694-017-9513-6] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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18
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Hayta M, İşçimen EM. Optimization of ultrasound-assisted antioxidant compounds extraction from germinated chickpea using response surface methodology. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2016.11.037] [Citation(s) in RCA: 39] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
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19
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Kang M, Zhai FH, Li XX, Cao JL, Han JR. Total phenolic contents and antioxidant properties of buckwheat fermented by three strains of Agaricus. J Cereal Sci 2017. [DOI: 10.1016/j.jcs.2016.12.012] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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20
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Antioxidant phenolics and their microbial production by submerged and solid state fermentation process: A review. Trends Food Sci Technol 2016. [DOI: 10.1016/j.tifs.2016.04.007] [Citation(s) in RCA: 157] [Impact Index Per Article: 19.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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21
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Prebiotic synthesis from rice using Aspergillus oryzae with solid state fermentation. ACTA ACUST UNITED AC 2016. [DOI: 10.1016/j.anres.2016.02.004] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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22
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Joginder SD, Kamal M, Pardeep KS, Pooja S, Surekha. Bio-enrichment of phenolics and free radicals scavenging activity of wheat (WH-711) fractions by solid state fermentation with Aspergillus oryzae. ACTA ACUST UNITED AC 2016. [DOI: 10.5897/ajbr2015.0854] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/31/2022]
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23
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Evaluation of antioxidant and antimicrobial properties of enzymatically hydrolysed Cucurbita pepo and Linum usitatissimum seedcakes. Food Sci Biotechnol 2015. [DOI: 10.1007/s10068-015-0233-6] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022] Open
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24
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Total phenolic compounds and antioxidant activity of a novel peanut based kefir. Food Sci Biotechnol 2015. [DOI: 10.1007/s10068-015-0135-7] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022] Open
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25
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Noni (Morinda citrifolia L.) Fruit Extracts Improve Colon Microflora and Exert Anti-Inflammatory Activities in Caco-2 Cells. J Med Food 2015; 18:663-76. [DOI: 10.1089/jmf.2014.3213] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022] Open
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26
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Lu H, Zhu Y. Screening and molecular identification of overproducing γ-linolenic acid fungi and cloning the delta 6-desaturase gene. Biotechnol Appl Biochem 2015; 62:316-22. [PMID: 25169017 DOI: 10.1002/bab.1281] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2014] [Accepted: 08/21/2014] [Indexed: 11/12/2022]
Abstract
This research aims at isolating and identifying γ-linolenic acid (GLA)-producing fungi in the traditional Chinese salt-fermented soybean food, Douchi, from Yongchuan, People's Republic of China. In this study, Rhizopus oryzae DR3 was identified as a novel fungal species that produces large amounts of GLA. A full-length cDNA, designated as RoD6 D, with high homology to fungal △6 fatty acid desaturase genes was isolated from R. oryzae by using the rapid amplification of cDNA ends method. It had an open reading frame of 1,176 bp encoding a deduced polypeptide of 391 amino acids. Bioinformatics analysis characterized the putative RoD6 D protein as a typical membrane-bound desaturase, including three conserved histidine-rich motifs, a hydropathy profile, and a cytochrome b5 -like domain in the N-terminus. When the coding sequence was expressed in the Saccharomyces cerevisiae strain INVScl, the encoded product of RoD6 D exhibited △6 fatty acid desaturase activity that led to the accumulation of GLA. The results show that Douchi contains a large natural diverse composition, and some strains could be selected as starters for functional fermented foods. This study has also laid a foundation for developing functional Douchi products for further research.
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Affiliation(s)
- He Lu
- Department of Microbiology, Chongqing Medical University, Chongqing, People's Republic of China
| | - Yu Zhu
- Department of Immunology, Chongqing Medical University, Chongqing, People's Republic of China
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Starzyńska-Janiszewska A, Stodolak B, Wikiera A. Antioxidant Potential and α-galactosides Content of Unhulled Seeds of Dark Common Beans Subjected to Tempe-type Fermentation with Rhizopus microsporus var. chinensis and Lactobacillus plantarum. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2015. [DOI: 10.3136/fstr.21.765] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
| | - Bożena Stodolak
- Department of Food Biotechnology, Faculty of Food Technology, University of Agriculture in Krakow
| | - Agnieszka Wikiera
- Department of Food Biotechnology, Faculty of Food Technology, University of Agriculture in Krakow
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Ferhan M, Yan N, Sain M. Bark depolymerization during submerged fermentation using monofloral honey, a natural mediator substitute, and integration between laccases vs. bark biopolymers, characterized by Py-GC-MS. RSC Adv 2015. [DOI: 10.1039/c4ra13841d] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
Abstract
This is a new green biochemical approach to edify that how we can replace synthetic, toxic and costly mediators into natural mediator using monofloral honey which accelerates oxidation mechanism with combination of fungal laccases.
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Affiliation(s)
- M. Ferhan
- Centre for Biocomposites and Biomaterials Processing (CBBP)
- Faculty of Forestry
- University of Toronto
- Toronto
- Canada
| | - N. Yan
- Centre for Biocomposites and Biomaterials Processing (CBBP)
- Faculty of Forestry
- University of Toronto
- Toronto
- Canada
| | - M. Sain
- Centre for Biocomposites and Biomaterials Processing (CBBP)
- Faculty of Forestry
- University of Toronto
- Toronto
- Canada
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29
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Niveditha VR, Sridhar KR. Antioxidant activity of raw, cooked and Rhizopus oligosporus fermented beans of Canavalia of coastal sand dunes of Southwest India. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2014; 51:3253-60. [PMID: 26396318 PMCID: PMC4571225 DOI: 10.1007/s13197-012-0830-9] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 06/29/2012] [Accepted: 08/20/2012] [Indexed: 01/11/2023]
Abstract
The raw and processed (cooked and cooked + solid-state fermented with Rhizopus oligosporus) split beans of two landraces of coastal sand dune wild legumes (Canavalia cathartica and Canavalia maritima) of the southwest coast of India were examined for bioactive compounds (total phenolics, tannins and vitamin C) and antioxidant potential (total antioxidant activity, ferrous-ion chelating capacity, DPPH free radical-scavenging activity and reducing activity). One-way ANOVA revealed significant elevation of bioactive compounds as well as antioxidant activities in fermented beans compared to raw and cooked beans in both legumes (p < 0.001). The EC50 values in fermented beans of both legumes were significantly lowest compared to raw and cooked beans (p < 0.001). In principal component analysis, total phenolics along with antioxidant activities (total antioxidant, ferrous-ion chelating and free radical-scavenging activities) of fermented beans of C. cathartica, while total antioxidant and free radical-scavenging activities of fermented beans of C. maritima were clustered. The present study demonstrated that split beans of coastal sand dune Canavalia fermented by R. oligosporus endowed with high bioactive principles as well as antioxidant potential and thus serve as future nutraceutical source.
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Affiliation(s)
- Vedavyas R. Niveditha
- Department of Biosciences, Mangalore University, Mangalagangotri, Mangalore, 574 199 Karnataka India
| | - Kandikere R. Sridhar
- Department of Biosciences, Mangalore University, Mangalagangotri, Mangalore, 574 199 Karnataka India
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30
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Enhancement of the antioxidant capacity of chickpeas by solid state fermentation with Cordyceps militaris SN-18. J Funct Foods 2014. [DOI: 10.1016/j.jff.2014.06.008] [Citation(s) in RCA: 115] [Impact Index Per Article: 11.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023] Open
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31
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Starzyńska-Janiszewska A, Stodolak B, Mickowska B. Effect of controlled lactic acid fermentation on selected bioactive and nutritional parameters of tempeh obtained from unhulled common bean (Phaseolus vulgaris) seeds. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2014; 94:359-366. [PMID: 24037686 DOI: 10.1002/jsfa.6385] [Citation(s) in RCA: 32] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/15/2012] [Revised: 08/28/2013] [Accepted: 09/10/2013] [Indexed: 06/02/2023]
Abstract
BACKGROUND Tempeh is a traditional Indonesian food of high nutritional quality obtained by fungal fermentation of dehulled, soaked and cooked legumes. The aim of this research was to study the effect of Lactobacillus plantarum DSM 20174 activity on selected parameters of tempeh made from unhulled seeds of common bean (Phaseolus vulgaris). Lactobacillus plantarum cells were applied during soaking of seeds (submerged fermentation) or during solid state fermentation with Rhizopus microsporus var. chinensis (co-cultivation). RESULTS Tempeh obtained from common beans contained 200 g kg⁻¹ protein of 34% in vitro bioavailability. Fungal fermentation caused decomposition of raffinose, stachyose and verbascose levels in seeds, on average by 93, 84 and 73% respectively. Enhanced antiradical (DPPH•, ABTS•+) capacity was accompanied by increased soluble phenol content. Application of Lactobacillus in the fermentation procedure increased tempeh protein and in vitro protein bioavailability by 18 and 17% respectively. Mixed culture tempeh contained lower levels of stachyose (25%), verbascose (64%) and condensed tannins (20%). Co-cultivation enhanced both DPPH•-scavenging activity and antioxidant capacity. CONCLUSION The application of Lactobacillus in most cases improved the nutritional parameters of tempeh from unhulled common beans. It may also be recommended to obtain products with diverse antioxidant properties as compared with fungal fermentation alone.
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Affiliation(s)
- Anna Starzyńska-Janiszewska
- Department of Food Biotechnology, Faculty of Food Technology, University of Agriculture in Krakow, ul. Balicka 122, PL-31-149, Kraków, Poland
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Wittanalai S, Deming RL, Rakariyatham N. Characterization of Soybean Kapi During Fermentation withBacillusspp. FOOD BIOTECHNOL 2012. [DOI: 10.1080/08905436.2012.698768] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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33
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Starzynska-Janiszewska A, Stodolak B, Dulinski R, Mickowska B. The influence of inoculum composition on selected bioactive and nutritional parameters of grass pea tempeh obtained by mixed-culture fermentation with Rhizopus oligosporus and Aspergillus oryzae strains. FOOD SCI TECHNOL INT 2012; 18:113-22. [PMID: 22414936 DOI: 10.1177/1082013211414771] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Tempeh is a popular Indonesian product obtained from legume seeds by solid-state fermentation with Rhizopus sp. The aim of this research was to study the effect of simultaneous mixed-culture fermentation of grass pea seeds on selected parameters of products as compared to traditional tempeh. The inoculum contained different ratios of Rhizopus oligosporus and Aspergillus oryzae spores. The simultaneous fermentation of grass pea seeds with inoculum consisting of 1.2 × 10(6) R. oligosporus and 0.6 × 10(6) A. oryzae spores (per 60 g of seeds) resulted in a product of improved quality, as compared with traditionally made tempeh (obtained after inoculation with 1.2 × 10(6) R. oligosporus spores), at the same fermentation time. This product had radical scavenging ability 70% higher than the one obtained with pure R. oligosporus culture and contained 2.23 g/kg dm of soluble phenols. The thiamin and riboflavin levels were above three (340 µg/g dm) and two (50.50 µg/g dm) folds higher than in traditionally made tempeh, respectively. The product had 65% in vitro bioavailability of proteins and 33% in vitro bioavailability of sugars. It also contained 40% less 3-N-oxalyl-L-2, 3-diaminopropionic acid (0.074 g/kg dm), as compared to traditional tempeh.
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Giri A, Osako K, Okamoto A, Okazaki E, Ohshima T. Effects of Koji Fermented Phenolic Compounds on the Oxidative Stability of Fish Miso. J Food Sci 2012; 77:C228-35. [DOI: 10.1111/j.1750-3841.2011.02540.x] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Chai C, Ju HK, Kim SC, Park JH, Lim J, Kwon SW, Lee J. Determination of bioactive compounds in fermented soybean products using GC/MS and further investigation of correlation of their bioactivities. J Chromatogr B Analyt Technol Biomed Life Sci 2012; 880:42-9. [PMID: 22137455 DOI: 10.1016/j.jchromb.2011.11.013] [Citation(s) in RCA: 30] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2011] [Revised: 10/19/2011] [Accepted: 11/04/2011] [Indexed: 11/28/2022]
Abstract
The active ingredients and bioactivities (anti-oxidant, anti-tyrosinase, anti-proliferative and estrogenic activities) of soybean and soybean products (Cheonggukjang, Meju, Makjang, Doenjang and soy sauce) produced by different fermentation processes were compared. There were high correlations between active ingredients and bioactivities. Free phenolic acids extracted from soybean products were identified and quantified by gas chromatography/mass spectrometry (GC/MS). Overall, the components and activities in fermented soybean products were different than those in soybeans. Total phenolic content (TPC), protein content (PC) and anti-oxidant activity increased as fermentation time increased. TPC and PC showed strong negative correlations with anti-oxidant activity. Doenjang and soy sauce, two long-term fermented products, showed lower total flavonoid content (TFC) and estrogenic activities than short-term fermented soybean products. This might be explained by the decomposition and hydrolysis of flavonoids due to the long fermentation time and high temperature. Strong anti-proliferative activity against cancer cell lines, which was highly correlated with TFC, was found in Meju and Cheonggukjang. Soybean and all fermented products except Meju exhibited effective tyrosinase inhibitory activities. Fermented products showed stronger estrogenic activity than soybeans, which was highly correlated with syringic acid.
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Affiliation(s)
- Chuan Chai
- College of Pharmacy and Research Institute of Pharmaceutical Sciences, Seoul National University, Seoul, Republic of Korea
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36
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Chen T, Xiong S, Jiang S, Wang M, Wu Q, Wei H. Molecular identification of microbial community in Chinese douchi during post-fermentation process. Food Sci Biotechnol 2011. [DOI: 10.1007/s10068-011-0225-0] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022] Open
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37
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ADEMILUYI A, OBOH G. ANTIOXIDANT PROPERTIES OF CONDIMENT PRODUCED FROM FERMENTED BAMBARA GROUNDNUT (VIGNA SUBTERRANEA L. VERDC). J Food Biochem 2011. [DOI: 10.1111/j.1745-4514.2010.00441.x] [Citation(s) in RCA: 35] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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38
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Chen T, Wang M, Jiang S, Xiong S, Zhu D, Wei H. Investigation of the microbial changes during koji-making process of Douchi by culture-dependent techniques and PCR-DGGE. Int J Food Sci Technol 2011. [DOI: 10.1111/j.1365-2621.2011.02696.x] [Citation(s) in RCA: 39] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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39
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Antioxidant activities and anticancer effects of red yeast rice grown in the medium containing garlic. Food Sci Biotechnol 2011. [DOI: 10.1007/s10068-011-0042-5] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022] Open
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40
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Chen YF, Lee SL, Chou CC. Fermentation with Aspergillus awamori enhanced contents of amino nitrogen and total phenolics as well as the low-density lipoprotein oxidation inhibitory activity of black soybeans. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2011; 59:3974-9. [PMID: 21370926 DOI: 10.1021/jf2001684] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/30/2023]
Abstract
A solid fermentation was performed on black soybeans with Aspergillus awamori. The effects of fermentation on the contents of total phenolics and amino nitrogen and on the inhibitory effect on low-density lipoprotein (LDL) oxidation of black soybeans were examined. Results revealed that fermentation significantly enhanced the LDL oxidation inhibitory activity and total phenolics and amino nitrogen contents of black soybeans. The increased content of amino nitrogen was closely related to the enhanced LDL oxidation inhibitory activity of fermented black soybeans and its water extract. Fermentation temperature and length affected the LDL oxidation inhibitory effect exerted by the prepared fermented black soybeans. The A. awamori-fermented black soybean prepared at 30 °C for 3 days exhibited the highest inhibitory effect on LDL oxidation. The bioactive principles related to the inhibitory effect on LDL oxidation in black soybeans, regardless of fermentation, could be most efficiently extracted with water rather than 80% methanol or 80% ethanol.
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Affiliation(s)
- Yu-Fei Chen
- Graduate Institute of Food Science and Technology, National Taiwan University, Taipei, Taiwan
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41
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Moktan B, Roy A, Sarkar PK. Antioxidant activities of cereal-legume mixed batters as influenced by process parameters during preparation of dhokla and idli, traditional steamed pancakes. Int J Food Sci Nutr 2010; 62:360-9. [DOI: 10.3109/09637486.2010.532116] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
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42
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Rekha CR, Vijayalakshmi G. Isoflavone phytoestrogens in soymilk fermented with β-glucosidase producing probiotic lactic acid bacteria. Int J Food Sci Nutr 2010; 62:111-20. [PMID: 21091296 DOI: 10.3109/09637486.2010.513680] [Citation(s) in RCA: 47] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
Abstract
Isoflavones significantly contribute to human health and disease prevention, and exist as glucosides and aglycones. The β-glucosidase enzyme that hydrolyzes glucosides to aglycones is very sensitive to molecular structure, and thus the profile of the isoflavones can affect their rate of hydrolysis. Soymilk was fermented with Lactobacillus acidophilus B4496 (La), Lactobacillus bulgaricus CFR2028 (Lb), Lactobacillus casei B1922 (Lc), Lactobacillus plantarum B4495 (Lp) and Lactobacillus fermentum B4655 (Lf) for 48 h at 37°C. β-Glucosidase activity was determined using p-nitrophenyl β-D-glucopyranoside as a substrate and the hydrolysis was carried out in soymilk. During fermentation, maximum growth was seen at 24 h with Lb, Lc, Lp and Lf and at 48 h with La. Polyphenol content ranged from 12.98 to 17.90 at 24 h and from 12.44 to 15.24 mg/100 ml at 48 h of fermentation. All the lactic acid bacteria produced β-glucosidase enzyme, which hydrolyzed isoflavone glucosides to aglycones at a significant level (P < 0.05) in the fermented soymilk.
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Affiliation(s)
- C R Rekha
- Department of Food Microbiology, Central Food Technological Research Institute, CSIR, Mysore, India
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43
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Telang AM, Joshi VS, Sutar N, Thorat BN. Enhancement of Biological Properties of Soymilk by Fermentation. FOOD BIOTECHNOL 2010. [DOI: 10.1080/08905436.2010.524489] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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44
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Hesse-Orce U, DiGuistini S, Keeling CI, Wang Y, Li M, Henderson H, Docking TR, Liao NY, Robertson G, Holt RA, Jones SJM, Bohlmann J, Breuil C. Gene discovery for the bark beetle-vectored fungal tree pathogen Grosmannia clavigera. BMC Genomics 2010; 11:536. [PMID: 20920358 PMCID: PMC3091685 DOI: 10.1186/1471-2164-11-536] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2010] [Accepted: 10/04/2010] [Indexed: 11/16/2022] Open
Abstract
Background Grosmannia clavigera is a bark beetle-vectored fungal pathogen of pines that causes wood discoloration and may kill trees by disrupting nutrient and water transport. Trees respond to attacks from beetles and associated fungi by releasing terpenoid and phenolic defense compounds. It is unclear which genes are important for G. clavigera's ability to overcome antifungal pine terpenoids and phenolics. Results We constructed seven cDNA libraries from eight G. clavigera isolates grown under various culture conditions, and Sanger sequenced the 5' and 3' ends of 25,000 cDNA clones, resulting in 44,288 high quality ESTs. The assembled dataset of unique transcripts (unigenes) consists of 6,265 contigs and 2,459 singletons that mapped to 6,467 locations on the G. clavigera reference genome, representing ~70% of the predicted G. clavigera genes. Although only 54% of the unigenes matched characterized proteins at the NCBI database, this dataset extensively covers major metabolic pathways, cellular processes, and genes necessary for response to environmental stimuli and genetic information processing. Furthermore, we identified genes expressed in spores prior to germination, and genes involved in response to treatment with lodgepole pine phloem extract (LPPE). Conclusions We provide a comprehensively annotated EST dataset for G. clavigera that represents a rich resource for gene characterization in this and other ophiostomatoid fungi. Genes expressed in response to LPPE treatment are indicative of fungal oxidative stress response. We identified two clusters of potentially functionally related genes responsive to LPPE treatment. Furthermore, we report a simple method for identifying contig misassemblies in de novo assembled EST collections caused by gene overlap on the genome.
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Affiliation(s)
- Uljana Hesse-Orce
- Department of Wood Science, University of British Columbia, Vancouver, Canada
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Giri A, Okamoto A, Okazaki E, Ohshima T. Headspace volatiles along with other instrumental and sensory analyses as indices of maturation of horse mackerel miso. J Food Sci 2010; 75:S406-17. [PMID: 21535514 DOI: 10.1111/j.1750-3841.2010.01780.x] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Abstract
Development of aroma-active compounds during fermentation in the preparation of fermented fish-meat paste product (fish miso) from horse mackerel meat was quantitatively determined and characterized by olfactometric and organoleptic assessments. The critical ripening time was estimated by quantitative and/or qualitative analyses of volatile compounds, peptides, amino acids, product color, and total phenolics of the fish miso matrix throughout fermentation. The results confirmed that the application of koji for the fermentation of horse mackerel meat to produce fish miso significantly reduced the fishy off odor and promoted the development of highly acceptable fish miso with a nutty, cheesy, and fruity aroma. Ethyl acetate, ethyl heptanoate, ethyl decanoate, 2-methylpropanal, 3-methylbutanal, 2,3-butanedione, dimethyl trisulfide, and 3-(methylthio) propanal were identified as key odor-active compounds in fish miso prepared from horse mackerel meat. Among the volatiles, 2-methylpropanal, 3-methylbutanal, and 2,3-butanedione were identified to serve as potential indicators of the maturation of fish miso. Amino acid content could also be a potential indicator of maturation of protein-rich, fermented products such as fish miso. In addition, surface color analysis of fish miso revealed a high correlation between sensory attributes and color components. Specifically, r and b values were considered potential indicators of maturation. Practical Application: Variability is a major drawback in fermented products such as fish miso and it requires establishing the optimum ripening time, defined as that providing the aroma attributes qualitatively and quantitatively mostly appreciated by consumers. We have carried out this work for comprehensive determination of the critical ripening time by applying several instrumental and sensory tools including quantitative and/or qualitative analysis of volatile compounds, peptides, amino acids, product color, and total phenolics of the fish miso matrix throughout the fermentation period. The outcome of the present study can be efficiently applied for detection of maturation in similar types of fermented product for large-scale production.
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Affiliation(s)
- Anupam Giri
- Dept. of Food Science and Technology, Tokyo Univ. of Marine Science and Technology, Tokyo 108-8477, Japan
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Lim JY, Kim JJ, Lee DS, Kim GH, Shim JY, Lee I, Imm JY. Physicochemical characteristics and production of whole soymilk from Monascus fermented soybeans. Food Chem 2010. [DOI: 10.1016/j.foodchem.2009.10.017] [Citation(s) in RCA: 31] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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Hu Y, Ge C, Yuan W, Zhu R, Zhang W, Du L, Xue J. Characterization of fermented black soybean natto inoculated with Bacillus natto during fermentation. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2010; 90:1194-202. [PMID: 20394001 DOI: 10.1002/jsfa.3947] [Citation(s) in RCA: 64] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/29/2023]
Abstract
BACKGROUND To make nutrients more accessible and further increase biological activity, cooked black soybeans were inoculated with Bacillus natto and fermented at 37 degrees C for 48 h. The changes in physiochemical properties of fermented black soybean natto were investigated. RESULTS The inoculation procedure significantly increased moisture, viscosity, color, polyphenol compounds and anthocyanin, and significantly decreased hardness after 48 h fermentation. Fibrinolytic and caseinolytic protease, beta-glucosidase activities, TCA-soluble nitrogen, and ammonia nitrogen contents in the inoculated samples significantly increased as fermentation time increased. Genistin and daidzin concentrations gradually decreased with increased fermentation time. However, genistein and daidzein increased with fermentation time, which reached 316.8 and 305.2 microg g(-1) during 48 h fermentation, respectively. DPPH radical scavenging activities of the fermented black soybeans increased linearly with fermentation time and concentration. Compared with the soaked black soybeans and cooked black soybeans, the fermented black soybeans with B. natto resulted in higher scavenging activity towards DPPH radicals, which correlated well with the content of total phenols (r = 0.9254, P < 0.05) and aglycone isoflavone (r = 0.9861, P < 0.05). CONCLUSION Black soybean natto fermented by B. natto has the potential to become a functional food because of its high antioxidant activity.
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Affiliation(s)
- Yongjin Hu
- School of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, Yunnan, China.
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Wardhani DH, Vázquez JA, Pandiella SS. Optimisation of antioxidants extraction from soybeans fermented by Aspergillus oryzae. Food Chem 2010. [DOI: 10.1016/j.foodchem.2009.05.057] [Citation(s) in RCA: 37] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Kim SY, Son HS, Oh SH. Characteristics of Korean Soybean Paste (Doenjang) Prepared by the Fermentation of Black Soybeans. Prev Nutr Food Sci 2009. [DOI: 10.3746/jfn.2009.14.2.134] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022] Open
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Amadou I, Yong-Hui S, Sun J, Guo-Wei L. Fermented Soybean Products: Some Methods, Antioxidants Compound Extraction and their Scavenging Activity. ACTA ACUST UNITED AC 2009. [DOI: 10.3923/ajb.2009.68.76] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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