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Evaluation of saponin and phenolic profile of quinoa seeds after fungal fermentation. J Cereal Sci 2023. [DOI: 10.1016/j.jcs.2023.103656] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/05/2023]
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Starzyńska-Janiszewska A, Stodolak B, Fernández-Fernández C, Mickowska B, Verardo V, Gómez-Caravaca AM. Phenolic Profile, Antioxidant Activity and Amino Acid Composition of Moringa Leaves Fermented with Edible Fungal Strains. Foods 2022; 11:3762. [PMID: 36496571 PMCID: PMC9736034 DOI: 10.3390/foods11233762] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2022] [Revised: 11/13/2022] [Accepted: 11/19/2022] [Indexed: 11/24/2022] Open
Abstract
Solid-state fermentation (SSF) is widely recognised as a technique to increase the bioactive potential and nutritional value of plant materials. However, the effect of this biotreatment differs for individual substrates. This study aimed to evaluate the impact of SSF with filamentous fungi (Rhizopus, Aspergillus, and Neurospora) on a moringa leaf phenolic profile, antioxidant activity, and amino acid composition. A total of 43 phenolic compounds were determined in the dried leaves analysed by HPLC-ESI-TOF-MS. The leaves contained 11.79 mg/g of free phenolics: flavonols (80.6%, mainly quercetin and kaempferol glycosides), hydroxycinnamic acid derivatives (12.3%), vitexin and vicenin (6.9%), and a small amount of lignan (isolariciresinol isomers). The result of the 1-day fermentation was a slight enhancement in the concentration of individual free phenolics (flavones) and the antioxidant activity of the leaves. However, extending the incubation period caused a significant decrease in those parameters and cannot be recommended for obtaining a food fortificant from moringa leaves. In contrast, the 3-day fermentation with N. intermedia led to a 26% average accumulation of individual amino acids. Therefore, the SSF with Neurospora can be a promising method for improving the nutritional composition of moringa leaves and needs further investigation.
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Affiliation(s)
- Anna Starzyńska-Janiszewska
- Department of Biotechnology and General Technology of Food, Faculty of Food Technology, University of Agriculture in Krakow, Balicka 122, 30-149 Kraków, Poland
| | - Bożena Stodolak
- Department of Biotechnology and General Technology of Food, Faculty of Food Technology, University of Agriculture in Krakow, Balicka 122, 30-149 Kraków, Poland
| | - Carmen Fernández-Fernández
- Department of Analytical Chemistry, Faculty of Sciences, University of Granada, Av. de Fuentenueva s/n, 18071 Granada, Spain
| | - Barbara Mickowska
- Malopolska Centre of Food Monitoring, Faculty of Food Technology, University of Agriculture in Krakow, 30-149 Kraków, Poland
| | - Vito Verardo
- Department of Nutrition and Food Science, Campus of Cartuja, University of Granada, 18071 Granada, Spain
- Institute of Nutrition and Food Technology ‘José Mataix’, Biomedical Research Centre, University of Granada, Avda del Conocimiento s/n, 18100 Armilla, Spain
| | - Ana María Gómez-Caravaca
- Department of Analytical Chemistry, Faculty of Sciences, University of Granada, Av. de Fuentenueva s/n, 18071 Granada, Spain
- Institute of Nutrition and Food Technology ‘José Mataix’, Biomedical Research Centre, University of Granada, Avda del Conocimiento s/n, 18100 Armilla, Spain
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3
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Production of fungal biomass from oat flour for the use as a nutritious food source. NFS JOURNAL 2022. [DOI: 10.1016/j.nfs.2022.09.001] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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Hellwig C, Rousta N, Wikandari R, Taherzadeh MJ, Häggblom-Kronlöf G, Bolton K, Rousta K. Household fermentation of leftover bread to nutritious food. WASTE MANAGEMENT (NEW YORK, N.Y.) 2022; 150:39-47. [PMID: 35792440 DOI: 10.1016/j.wasman.2022.06.038] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/01/2022] [Revised: 06/02/2022] [Accepted: 06/28/2022] [Indexed: 06/15/2023]
Abstract
Resource dependency of food production is aggravated when food is wasted. In Sweden, it is estimated that 37% of the total bread waste is generated at the household level. This work aimed to assess whether fermentation using edible filamentous fungi at households can provide a solution to valorize leftover bread in the production of fungi-based food for consumption. Bread was fermented in household and laboratory conditions with Neurospora intermedia and Rhizopus oligosporus. The results show that bread can be successfully and easily fermented at households, without signs of microbial contamination even though the conditions were not sterile. Fermentation at the household resulted in higher protein, fat and fiber content as well as greater starch reduction compared to the samples fermented under laboratory conditions. Household engagement in bread fermentation will likely depend on values that motivate reusing leftover bread. Perceived values that are expected to motivate engagement vary across individuals, but may include improved nutritional benefits, food waste prevention, convenience, responsibilities, and being part of sustainable societies and actions.
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Affiliation(s)
- Coralie Hellwig
- Swedish Centre for Resource Recovery, University of Borås, 50190 Borås, Sweden.
| | - Neda Rousta
- Swedish Centre for Resource Recovery, University of Borås, 50190 Borås, Sweden
| | - Rachma Wikandari
- Department of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Gadjah Mada University, Jalan Flora, Bulaksumur, Yogyakarta 55281, Indonesia
| | | | - Greta Häggblom-Kronlöf
- Institute of Neuroscience and Physiology, Section for Health and Rehabilitation, The Sahlgrenska Academy, University of Gothenburg, 40530 Gothenburg, Sweden
| | - Kim Bolton
- Swedish Centre for Resource Recovery, University of Borås, 50190 Borås, Sweden
| | - Kamran Rousta
- Swedish Centre for Resource Recovery, University of Borås, 50190 Borås, Sweden
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De Villa R, Roasa J, Mine Y, Tsao R. Impact of solid-state fermentation on factors and mechanisms influencing the bioactive compounds of grains and processing by-products. Crit Rev Food Sci Nutr 2021:1-26. [PMID: 34955050 DOI: 10.1080/10408398.2021.2018989] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Abstract
Cereal and legume grains and their processing by-products are rich sources of bioactives such as phenolics with considerable health potential, but these bioactives suffer from low bioaccessibility and bioavailability, resulting in limited use. Several studies have demonstrated that solid-state fermentation (SSF) with food-grade microorganisms is effective in releasing bound phenolic compounds in cereal and legume products. In this review, we discuss the effect of SSF on cereal and legume grains and their by-products by examining the role of specific microorganisms, their hydrolytic enzymes, fermentability of agri-food substrates, and the potential health benefits of SSF-enhanced bioactive compounds. SSF with fungi (Aspergillus spp. and Rhizopus spp.), bacteria (Bacillus subtilis and lactic acid bacteria (LAB) spp.) and yeast (Saccharomyces cerevisiae) significantly increased the bioactive phenolics and antioxidant capacities in cereal and legume grains and by-products, mainly through carbohydrate-cleaving enzymes. Increased bioactive phenolic and peptide contents of SSF-bioprocessed cereal and legume grains have been implicated for improved antioxidant, anti-inflammatory, anti-carcinogenic, anti-diabetic, and angiotensin-converting-enzyme (ACE) inhibitory effects in fermented agri-food products, but these remain as preliminary results. Future research should focus on the microbial mechanisms, suitability of substrates, and the physiological health benefits of SSF-treated grains and by-products.
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Affiliation(s)
- Ray De Villa
- Guelph Research & Development Centre, Agriculture and Agri-Food Canada, Guelph, Ontario, Canada.,Department of Food Science, University of Guelph, Guelph, Ontario, Canada
| | - Joy Roasa
- Guelph Research & Development Centre, Agriculture and Agri-Food Canada, Guelph, Ontario, Canada.,Department of Food Science, University of Guelph, Guelph, Ontario, Canada
| | - Yoshinori Mine
- Department of Food Science, University of Guelph, Guelph, Ontario, Canada
| | - Rong Tsao
- Guelph Research & Development Centre, Agriculture and Agri-Food Canada, Guelph, Ontario, Canada
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Cui Y, Li J, Deng D, Lu H, Tian Z, Liu Z, Ma X. Solid-state fermentation by Aspergillus niger and Trichoderma koningii improves the quality of tea dregs for use as feed additives. PLoS One 2021; 16:e0260045. [PMID: 34767609 PMCID: PMC8589212 DOI: 10.1371/journal.pone.0260045] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2021] [Accepted: 10/29/2021] [Indexed: 11/18/2022] Open
Abstract
This study evaluated the ability of Aspergillus niger and Trichoderma koningii to improve the quality of tea dregs (TDs) through solid-state fermentation as well as the value of the fermented tea dregs (FTDs) produced for use as bio-feed additives. After fermentation, FTDs differed in color and structure. Fermentation with A. niger and T. koningii increased the contents of crude protein, crude fiber, neutral detergent fiber, and acid detergent fiber of TDs. Compared to the unfermented group, the contents of reducing sugar, total flavonoids, total polyphenols, and theasaponins were increased in A. niger FTDs, while in T. koningii FTDs caffeine was completely degraded, the theasaponins were lower, and the contents of reducing sugar and caffeine higher. Regarding free amino acids, A. niger FTDs had the highest content of total amino acids, total essential amino acids, total non-essential amino acids, total aromatic amino acids, total branched-chain amino acids, and total non-protein amino acids, and all types of essential amino acids, followed by T. koningii FTDs and the control TDs. Fungal fermentation had similar effects on the content of various hydrolytic amino acids as those on above free amino acids, and increased the content of bitter and umami components. The composition of essential amino acids of TDs or FTDs was similar to that of the standard model, except for sulfur-containing amino acids and isoleucine. Solid-state fermentation with A. niger and T. koningii effectively improved the nutritional value of TDs, increased the contents of functional substances, and improved the flavor of TDs. This study demonstrated a feasible approach to utilize TDs that not only increases animal feed resources, but also reduces the production of resource waste and pollution.
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Affiliation(s)
- Yiyan Cui
- Institute of Animal Science, Guangdong Academy of Agricultural Sciences, Guangzhou, China
- State Key Laboratory of Livestock and Poultry Breeding, Guangzhou, China
- The Key Laboratory of Animal Nutrition and Feed Science in South China, Ministry of Agriculture, Guangzhou, China
- Guangdong Provincial Key Laboratory of Animal Breeding and Nutrition, Guangzhou, China
- Guangdong Engineering Technology Research Center of Animal Meat Quality and Safety Control and Evaluation, Guangzhou, China
| | - Jiazhou Li
- Institute of Animal Science, Guangdong Academy of Agricultural Sciences, Guangzhou, China
- State Key Laboratory of Livestock and Poultry Breeding, Guangzhou, China
- The Key Laboratory of Animal Nutrition and Feed Science in South China, Ministry of Agriculture, Guangzhou, China
- Guangdong Provincial Key Laboratory of Animal Breeding and Nutrition, Guangzhou, China
- Guangdong Engineering Technology Research Center of Animal Meat Quality and Safety Control and Evaluation, Guangzhou, China
| | - Dun Deng
- Institute of Animal Science, Guangdong Academy of Agricultural Sciences, Guangzhou, China
- State Key Laboratory of Livestock and Poultry Breeding, Guangzhou, China
- The Key Laboratory of Animal Nutrition and Feed Science in South China, Ministry of Agriculture, Guangzhou, China
- Guangdong Provincial Key Laboratory of Animal Breeding and Nutrition, Guangzhou, China
- Guangdong Engineering Technology Research Center of Animal Meat Quality and Safety Control and Evaluation, Guangzhou, China
| | - Huijie Lu
- Institute of Animal Science, Guangdong Academy of Agricultural Sciences, Guangzhou, China
- State Key Laboratory of Livestock and Poultry Breeding, Guangzhou, China
- The Key Laboratory of Animal Nutrition and Feed Science in South China, Ministry of Agriculture, Guangzhou, China
- Guangdong Provincial Key Laboratory of Animal Breeding and Nutrition, Guangzhou, China
- Guangdong Engineering Technology Research Center of Animal Meat Quality and Safety Control and Evaluation, Guangzhou, China
| | - Zhimei Tian
- Institute of Animal Science, Guangdong Academy of Agricultural Sciences, Guangzhou, China
- State Key Laboratory of Livestock and Poultry Breeding, Guangzhou, China
- The Key Laboratory of Animal Nutrition and Feed Science in South China, Ministry of Agriculture, Guangzhou, China
- Guangdong Provincial Key Laboratory of Animal Breeding and Nutrition, Guangzhou, China
- Guangdong Engineering Technology Research Center of Animal Meat Quality and Safety Control and Evaluation, Guangzhou, China
| | - Zhichang Liu
- Institute of Animal Science, Guangdong Academy of Agricultural Sciences, Guangzhou, China
- State Key Laboratory of Livestock and Poultry Breeding, Guangzhou, China
- The Key Laboratory of Animal Nutrition and Feed Science in South China, Ministry of Agriculture, Guangzhou, China
- Guangdong Provincial Key Laboratory of Animal Breeding and Nutrition, Guangzhou, China
- Guangdong Engineering Technology Research Center of Animal Meat Quality and Safety Control and Evaluation, Guangzhou, China
| | - Xianyong Ma
- Institute of Animal Science, Guangdong Academy of Agricultural Sciences, Guangzhou, China
- State Key Laboratory of Livestock and Poultry Breeding, Guangzhou, China
- The Key Laboratory of Animal Nutrition and Feed Science in South China, Ministry of Agriculture, Guangzhou, China
- Guangdong Provincial Key Laboratory of Animal Breeding and Nutrition, Guangzhou, China
- Guangdong Engineering Technology Research Center of Animal Meat Quality and Safety Control and Evaluation, Guangzhou, China
- Maoming Branch, Guangdong Laboratory for Lingnan Modern Agriculture, Maoming, China
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Gmoser R, Fristedt R, Larsson K, Undeland I, Taherzadeh MJ, Lennartsson PR. From stale bread and brewers spent grain to a new food source using edible filamentous fungi. Bioengineered 2021; 11:582-598. [PMID: 32449450 PMCID: PMC8291841 DOI: 10.1080/21655979.2020.1768694] [Citation(s) in RCA: 52] [Impact Index Per Article: 17.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022] Open
Abstract
By-products from the food sector with a high load of organic matter present both a waste-handling problem related to expenses and to the environment, yet also an opportunity. This study aims to increase the value of stale bread and brewers spent grain (BSG) by re-introducing these residues to the food production chain by converting them to new protein-enriched products using the edible filamentous fungi Neurospora intermedia and Rhizopusoryzae. After 6 days of solid state fermentation (at 35°C, with a95% relative humidity and moisture content of 40% in the substrate) on stale bread, a nutrient-rich fungal-fermented product was produced. The total protein content, as analyzed by total amino acids, increased from 16.5% in stale sourdough bread to 21.1% (on dry weight basis) in the final product with an improved relative ratio of essential amino acids. An increase in dietary fiber, minerals (Cu, Fe, Zn) and vitamin E, as well as an addition of vitamin D2 (0.89 µg/g dry weight sample) was obtained compared with untreated stale bread. Furthermore, addition of BSG to the sourdough bread with the aim to improve textural changes after fermentation showed promising outcomes. Cultivation of N. intermedia or R. oryzae on stale sourdough bread mixed with 6.5% or 11.8% BSG, respectively, resulted in fungal-fermented products with similar textural properties to a commercial soybean burger. Bioconversion of stale bread and BSG by fungal solid state fermentation to produce a nutrient-enriched food product was confirmed to be a successful way to minimize food waste and protein shortage.
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Affiliation(s)
- Rebecca Gmoser
- Swedish Centre for Resource Recovery, University of Borås , Borås, Sweden
| | - Rikard Fristedt
- Food and Nutrition Science, Biology and Biological Engineering, Chalmers University of Technology , Gothenburg, Sweden
| | - Karin Larsson
- Food and Nutrition Science, Biology and Biological Engineering, Chalmers University of Technology , Gothenburg, Sweden
| | - Ingrid Undeland
- Food and Nutrition Science, Biology and Biological Engineering, Chalmers University of Technology , Gothenburg, Sweden
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Cisneros‐Yupanqui M, Lante A, Mihaylova D, Krastanov AI, Vílchez‐Perales C. Impact of consumption of cooked red and blackChenopodium quinoaWilld. over blood lipids, oxidative stress, and blood glucose levels in hypertension‐induced rats. Cereal Chem 2020. [DOI: 10.1002/cche.10351] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
Affiliation(s)
- Miluska Cisneros‐Yupanqui
- Departamento de Nutrición Universidad Nacional Agraria La Molina ‐ UNALM La Molina Peru
- Department of Agronomy, Food, Natural Resources, Animals, and Environment – DAFNAE University of Padova Agripolis Italy
| | - Anna Lante
- Department of Agronomy, Food, Natural Resources, Animals, and Environment – DAFNAE University of Padova Agripolis Italy
| | - Dasha Mihaylova
- Department of Biotechnology University of Food Technologies Plovdiv Bulgaria
| | - Albert I. Krastanov
- Department of Biotechnology University of Food Technologies Plovdiv Bulgaria
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Starzyńska-Janiszewska A, Stodolak B, Gómez- Caravaca AM, Mickowska B, Martin-Garcia B, Byczyński Ł. Mould starter selection for extended solid-state fermentation of quinoa. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.09.055] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
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