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Qian Z, Li Y, Hao Z, Zheng Z, Yang H, Li S, Xu S, Xu Y, Zhang L. Enhancement of the organic acid content and antioxidant capacity of yellow whey through fermentation with Lacticaseibacillus casei YQ336. World J Microbiol Biotechnol 2023; 40:53. [PMID: 38146044 DOI: 10.1007/s11274-023-03874-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2023] [Accepted: 12/16/2023] [Indexed: 12/27/2023]
Abstract
Fermentation is considered an effective tool for improving the functional characteristics of food. In this study, Lacticaseibacillus casei YQ336 was used to ferment yellow whey, and physical and chemical analysis was performed to identify the changes in the nutritional components and antioxidant activity of the fermented yellow whey. Non-targeted metabolomics was used to study the transformation of small molecular substances in the fermented yellow whey. After 48 h of pure culture fermentation with L. casei YQ336, the pH of yellow whey decreased significantly (p < 0.05). Meanwhile, the content of total acids, organic acids, sugars, total phenols, and total flavonoids and the antioxidant activity showed a significant increase (p < 0.05). A total of 628 differential metabolites were identified between fermented and unfermented yellow whey samples, of which 293 were upregulated and 335 were downregulated. After fermentation, due to the growth and metabolic activity of L. casei YQ336, meaningful metabolites such as homovanillic acid, lactic acid, oxalic acid, L-glutamic acid, and phenylalanine, as well as phenyllactic acid, gallic acid, and genistein were produced. This increased the organic acid content and antioxidant activity of yellow whey. The findings provide a theoretical and practical basis for further research on the bio-functional activity of yellow whey and the recycling and utilization of food by-products.
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Affiliation(s)
- Zhenning Qian
- Department of Food and Health, Jinzhou Medical University, Jinzhou, 121000, China
| | - Yiming Li
- Department of Food and Health, Jinzhou Medical University, Jinzhou, 121000, China
| | - Zina Hao
- Department of Food and Health, Jinzhou Medical University, Jinzhou, 121000, China
| | - Zhenjie Zheng
- Department of Food and Health, Jinzhou Medical University, Jinzhou, 121000, China
| | - Huixin Yang
- Comparative Molecular Biosciences Graduate Program, University of Minnesota-Twin Cities, St.Paul, MN, USA
| | - Shihan Li
- Department of Food and Health, Jinzhou Medical University, Jinzhou, 121000, China
| | - Suixin Xu
- Department of Food and Health, Jinzhou Medical University, Jinzhou, 121000, China
| | - Yunhe Xu
- Department of Food and Health, Jinzhou Medical University, Jinzhou, 121000, China.
| | - Lili Zhang
- Department of Food and Health, Jinzhou Medical University, Jinzhou, 121000, China.
- Innovation Center of Meat Processing and Quality Control Technology of Liaoning Province, Jinzhou, 121000, China.
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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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Berikashvili V, Khardziani T, Kobakhidze A, Kulp M, Kuhtinskaja M, Lukk T, Gargano ML, Venturella G, Kachlishvili E, Metreveli E, Elisashvili VI, Asatiani M. Antifungal Activity of Medicinal Mushrooms and Optimization of Submerged Culture Conditions for Schizophyllum commune (Agaricomycetes). Int J Med Mushrooms 2023; 25:1-21. [PMID: 37830193 DOI: 10.1615/intjmedmushrooms.2023049836] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2023]
Abstract
The main goal of the present study was the exploration of the antifungal properties of Agaricomycetes mushrooms. Among twenty-three tested mushrooms against A. niger, B. cinerea, F. oxysporum, and G. bidwellii, Schizophyllum commune demonstrated highest inhibition rates and showed 35.7%, 6.5%, 50.4%, and 66.0% of growth inhibition, respectively. To reveal culture conditions enhancing the antifungal potential of Sch. commune, several carbon (lignocellulosic substrates among them) and nitrogen sources and their optimal concentrations were investigated. Presence of 6% mandarin juice production waste (MJPW) and 6% of peptone in nutrient medium promoted antifungal activity of selected mushroom. It was determined that, extracts obtained in the presence of MJPW effectively inhibited the grow of pathogenic fungi. Moreover, the content of phenolic compounds in the extracts obtained from Sch. commune grown on MJPW was several times higher (0.87 ± 0.05 GAE/g to 2.38 ± 0.08 GAE/g) than the extracts obtained from the mushroom grown on the synthetic (glycerol contained) nutrient medium (0.21 ± 0.03 GAE/g to 0.88 ± 0.05 GAE/g). Flavonoid contents in the extracts from Sch. commune varied from 0.58 ± 0.03 to 27.2 ± 0.8 mg QE/g. Identification of phenolic compounds composition in water and ethanol extracts were provided by mass spectrometry analysis. Extracts demonstrate considerable free radical scavenging activities and the IC50 values were generally low for the extracts, ranging from 1.9 mg/ml to 6.7 mg/ml. All the samples displayed a positive correlation between their concentration (0.05-15.0 mg/ml) and DPPH radical scavenging activity. This investigation revealed that Sch. commune mushroom has great potential to be used as a source of antifungal and antioxidant substances.
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Affiliation(s)
- Violeta Berikashvili
- The Institute of Microbial Biotechnology, Agricultural University of Georgia, 0131 Tbilisi, Georgia
| | - Tamar Khardziani
- Durmishidze Institute of Biochemistry and Biotechnology, Academy of Science of Georgia, 10 km Agmashenebeli kheivani, 0159 Tbilisi, Georgia; Institute of Microbial Biotechnology, Agricultural University of Georgia, Tbilisi, Georgia
| | - Aza Kobakhidze
- The Institute of Microbial Biotechnology, Agricultural University of Georgia, 0131 Tbilisi, Georgia
| | - Maria Kulp
- Department of Chemistry and Biotechnology, Tallinn University of Technology, 12618 Tallinn, Estonia
| | - Maria Kuhtinskaja
- Department of Chemistry and Biotechnology, Tallinn University of Technology, 12618 Tallinn, Estonia
| | - Tiit Lukk
- Department of Chemistry and Biotechnology, Tallinn University of Technology, 12618 Tallinn, Estonia
| | - Maria Letizia Gargano
- Departament of Schol, Plant, and Food Sciences, University of Bari Aldo Moro, Via G. Amendola, 165/A - 70126 Bari, Italy
| | - Giuseppe Venturella
- Italian Society of Medicinal Mushrooms, Pisa, Italy; Department of Agricultural, Food and Forest Sciences, University of Palermo, 90128 Palermo, Italy
| | - Eva Kachlishvili
- The Institute of Microbial Biotechnology, Agricultural University of Georgia, 0131 Tbilisi, Georgia
| | - Eka Metreveli
- The Institute of Microbial Biotechnology, Agricultural University of Georgia, 0131 Tbilisi, Georgia
| | - Vladimir I Elisashvili
- The Institute of Microbial Biotechnology, Agricultural University of Georgia, 0131 Tbilisi, Georgia
| | - Mikheil Asatiani
- The Institute of Microbial Biotechnology, Agricultural University of Georgia, 0131 Tbilisi, Georgia
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Tang Q, Huang J, Zhang S, Qin H, Dong Y, Wang C, Li D, Zhou R. Keystone microbes affect the evolution and ecological coexistence of the community via species/strain specificity. J Appl Microbiol 2021; 132:1227-1238. [PMID: 34427980 DOI: 10.1111/jam.15255] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/01/2021] [Revised: 07/19/2021] [Accepted: 07/27/2021] [Indexed: 02/02/2023]
Abstract
AIM Microbial communities exhibit different diversity and fluctuations in the ecological functions due to time and environmental migration. Despite a long history of research and a plethora of data, the factors determining the biodiversity and stability of ecosystems is still elusive. METHODS AND RESULTS Here, the Chinese Xiaoqu fermentation system was used as a template to explore the mechanism in which the species specificity and strain in the initial phase affect the community structure and metabolites in the subsequent micro-ecosystem. The micro-ecosystem has been applied for hundreds of years, and the main metabolic function can be reproduced and traced. CONCLUSIONS The result proved that Rhizopus spp. is a keystone microbe with a species/strain specificity affecting the trophic interaction niche and function of modules in the complex community through glucose. The fungal community was demonstrated to have a high sealing and stability, while the bacterial community was generally found to change the community structure, physiological function, and interaction relationship, producing strains with connector functions to adapt to fluctuations. SIGNIFICANCE AND IMPACT OF THE STUDY This study shows that the taxonomic level of key microbial strains can be changed to affect the evolution of coexistence and functional realisation of the community.
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Affiliation(s)
- Qiuxiang Tang
- College of Biomass Science and Engineering, Sichuan University, Chengdu, China
| | - Jun Huang
- College of Biomass Science and Engineering, Sichuan University, Chengdu, China
| | - Suyi Zhang
- Luzhoulaojiao Company Limited, Luzhou, China
| | - Hui Qin
- Luzhoulaojiao Company Limited, Luzhou, China
| | - Yi Dong
- Luzhoulaojiao Company Limited, Luzhou, China
| | - Chao Wang
- Luzhoulaojiao Company Limited, Luzhou, China
| | - Delin Li
- Luzhoulaojiao Company Limited, Luzhou, China
| | - Rongqing Zhou
- College of Biomass Science and Engineering, Sichuan University, Chengdu, China.,National Engineering Research Centre of Solid-State Brewing, Luzhou, China
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Lee DPS, Gan AX, Kim JE. Incorporation of biovalorised okara in biscuits: Improvements of nutritional, antioxidant, physical, and sensory properties. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109902] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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Stodolak B, Starzyńska-Janiszewska A, Mika M, Wikiera A. Rhizopus oligosporus and Lactobacillus plantarum Co-Fermentation as a Tool for Increasing the Antioxidant Potential of Grass Pea and Flaxseed Oil-Cake Tempe. Molecules 2020; 25:E4759. [PMID: 33081302 PMCID: PMC7587534 DOI: 10.3390/molecules25204759] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/21/2020] [Revised: 10/09/2020] [Accepted: 10/14/2020] [Indexed: 11/17/2022] Open
Abstract
Tempe-type fermentation originating from Indonesia can enhance the antioxidant activity of plant material. However, this biological potential depends on substrates and applied microorganisms. This study aimed to determine whether co-fermentation with Rhizopus oligosporus and Lactobacillus plantarum improved antioxidant activity of tempe obtained from grass pea seeds with flaxseed oil-cake addition (up to 30%). For this purpose, substances reacting with Folin-Ciocalteu reagent and free radicals scavenging potential were measured in water-soluble fractions and dialysates from simulated in vitro digestion. Additionally, the water-soluble phenolic profile was estimated. The higher level of water-extractable compounds with antioxidant activity was determined in co-fermentation products than in fungal fermentation products. Moreover, the fermentation process with the use of L. plantarum contributed to a greater accumulation of some phenolic acids (gallic acid, protocatechuic acid) in tempe without having a negative effect on the levels of other phenolic compounds determined in fungal fermented tempe. During in vitro digestion simulating the human digestive tract, more antioxidant compounds were released from products obtained after co-fermentation than fungal fermentation. An addition of 20% flaxseed oil-cake and the application of bacterial-fungal co-fermentation, can be considered as an alternative tool to enhance the antioxidant parameters of grass pea tempe.
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Affiliation(s)
- Bożena Stodolak
- Department of Biotechnology and General Technology of Food, Faculty of Food Technology, University of Agriculture in Krakow, 30-149 Krakow, Poland; (A.S.-J.); (M.M.); (A.W.)
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Călinoiu LF, Cătoi AF, Vodnar DC. Solid-State Yeast Fermented Wheat and Oat Bran as A Route for Delivery of Antioxidants. Antioxidants (Basel) 2019; 8:antiox8090372. [PMID: 31487918 PMCID: PMC6770529 DOI: 10.3390/antiox8090372] [Citation(s) in RCA: 44] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2019] [Revised: 08/13/2019] [Accepted: 09/01/2019] [Indexed: 02/07/2023] Open
Abstract
The purpose of our study was to evaluate the potential of solid-state yeast fermentation (SSYF) in improving the phenolic acid content and composition, and the antioxidant activity of commercial wheat bran (WB) and oat bran (OB). The ultrasound-assisted methanolic extracts were compared for their total phenolic content (TPC), phenolics composition, and in vitro antioxidant activity in order to study the effect of fermentation time on the chemical profile and activity of bioactive compounds. The comparative analysis revealed significant differences (p < 0.05) between days of fermentation (0 through 6). The highest TPCs were obtained on day 3 for WB (0.84 ± 0.05 mg of gallic acid equivalents [GAE]/g dry weight [DW]), and on day 4 for OB (0.45 ± 0.02 mg GAE/g DW). The highest relative percentage increase in the phenolics concentration of WB was also registered on day 3 (ferulic acid +56.6%, vanillic acid +259.3%, dihydroxybenzoic acids +161.2%, apigenin-glucoside +15.3%); for OB, this was observed on day 4 (avenanthramide 2f +48.5%, ferulic acid +21.2%). Enhanced antioxidant activities were significantly correlated with the highest TPCs. Our results suggest that SSYF may be a useful procedure for enrichment of antioxidants in cereal bran, considering the design of different functional foods and nutraceuticals.
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Affiliation(s)
- Lavinia Florina Călinoiu
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Calea Mănăștur 3-5, 400372 Cluj-Napoca, Romania.
- Institute of Life Sciences, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Calea Mănăștur 3-5, 400372 Cluj-Napoca, Romania.
| | - Adriana-Florinela Cătoi
- Department of Pathophysiology, "Iuliu Haţieganu" University of Medicine and Pharmacy Cluj-Napoca, Victor Babeş street 3-4, 400012 Cluj-Napoca, Romania.
| | - Dan Cristian Vodnar
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Calea Mănăștur 3-5, 400372 Cluj-Napoca, Romania.
- Institute of Life Sciences, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Calea Mănăștur 3-5, 400372 Cluj-Napoca, Romania.
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Saleh RM, Kabli SA, Al-Garni SM, Al-Ghamdi MA, Abdel-Aty AM, Mohamed SA. Solid-state fermentation by Trichoderma viride for enhancing phenolic content, antioxidant and antimicrobial activities in ginger. Lett Appl Microbiol 2018; 67:161-167. [PMID: 29729032 DOI: 10.1111/lam.13003] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2018] [Revised: 04/17/2018] [Accepted: 04/24/2018] [Indexed: 11/28/2022]
Abstract
The phenolic content of methanol and water extracts of ginger fermented by Trichoderma spp. using solid-state fermentation (SSF) was evaluated and was compared with unfermented ginger. The total phenolic content in fermented ginger increased several times. The highest phenolic content in ginger was detected after SSF by T. viride. The optimal physiological conditions for the maximum production of phenolic compounds and β-glucosidase activity of fermented ginger by T. viride were detected at day 7 incubation, pH 6·0, 30°C and 30% moisture. The SSF of ginger by T. viride greatly enhanced the antioxidant potency of phenolic compounds and was evaluated using DPPH and ABTS assays. A potent antibacterial activity of the phenolic compounds of fermented ginger was observed against all the tested human-pathogenic bacteria. SIGNIFICANCE AND IMPACT OF THE STUDY This is the first report to investigate the optimal physiological conditions of solid-state fermentation (SSF) of ginger by Trichoderma viride for enhancing its phenolic content and antioxidant capacity. In addition, the phenolic compounds of fermented ginger could be potentially used as a dietary adjunct and an antibacterial agent.
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Affiliation(s)
- R M Saleh
- Biology Department, Faculty of Science, King Abdulaziz University, Jeddah, Saudi Arabia
| | - S A Kabli
- Biology Department, Faculty of Science, King Abdulaziz University, Jeddah, Saudi Arabia
| | - S M Al-Garni
- Biology Department, Faculty of Science, King Abdulaziz University, Jeddah, Saudi Arabia
| | - M A Al-Ghamdi
- Biochemistry Department, Faculty of Science, King Abdulaziz University, Jeddah, Saudi Arabia
| | - A M Abdel-Aty
- Molecular Biology Department, National Research Centre, Dokki, Cairo, Egypt
| | - S A Mohamed
- Biochemistry Department, Faculty of Science, King Abdulaziz University, Jeddah, Saudi Arabia
- Molecular Biology Department, National Research Centre, Dokki, Cairo, Egypt
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Improving anti-hyperglycemic and anti-hypertensive properties of camu-camu (Myriciaria dubia Mc. Vaugh) using lactic acid bacterial fermentation. Process Biochem 2017. [DOI: 10.1016/j.procbio.2017.05.017] [Citation(s) in RCA: 31] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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Siswoyo TA, Ardyati T, Hosokawa K. Fermentation-induced changes in antioxidant activities and oxidative DNA damage protection of melinjo (Gnetum gnemon
) flour. J Food Biochem 2017. [DOI: 10.1111/jfbc.12382] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Affiliation(s)
- Tri Agus Siswoyo
- Department of Agronomy, Faculty of Agriculture, Center for Development of Advanced Sciences and Technology (CDAST); University of Jember; Jember Indonesia
| | - Tri Ardyati
- Department of Biology, Faculty of Mathematic and Natural Sciences; University of Brawijaya; Malang Indonesia
| | - Keizo Hosokawa
- Department of Nutritional Management, Faculty of Health Sciences; University of Hyogo; Kakogawa Japan
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Wang L, Bei Q, Wu Y, Liao W, Wu Z. Characterization of soluble and insoluble-bound polyphenols from Psidium guajava L. leaves co-fermented with Monascus anka and Bacillus sp. and their bio-activities. J Funct Foods 2017. [DOI: 10.1016/j.jff.2017.02.029] [Citation(s) in RCA: 34] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023] Open
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Ilowefah M, Bakar J, Ghazali HM, Muhammad K. Enhancement of Nutritional and Antioxidant Properties of Brown Rice Flour Through Solid-State Yeast Fermentation. Cereal Chem 2017. [DOI: 10.1094/cchem-08-16-0204-r] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Muna Ilowefah
- Food Science and Technology, Faculty of Engineering and Technology, Brack, Libya
| | - Jamilah Bakar
- Universiti Putra Malaysia – UPM-BERNAS Research Laboratory, Faculty of Food Science and Technology, 43400 Serdang, Selangor, Malaysia
| | - Hasanah M. Ghazali
- Universiti Putra Malaysia – UPM-BERNAS Research Laboratory, Faculty of Food Science and Technology, 43400 Serdang, Selangor, Malaysia
| | - Kharidah Muhammad
- Universiti Putra Malaysia – UPM-BERNAS Research Laboratory, Faculty of Food Science and Technology, 43400 Serdang, Selangor, Malaysia
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Gonzales GB, Smagghe G, Wittevrongel J, Huynh NT, Van Camp J, Raes K. Metabolism of Quercetin and Naringenin by Food-Grade Fungal Inoculum, Rhizopus azygosporus Yuan et Jong (ATCC 48108). JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2016; 64:9263-9267. [PMID: 27960283 DOI: 10.1021/acs.jafc.6b04124] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
Rhizopus azygosporus Yuan et Jong (ATCC 48108), a starter culture for fermented soybean tempeh, produces β-glucosidases that cleave flavonoid glycosides into aglycones during fermentation. However, recent data suggest that fermentation of a flavonoid glycoside-rich extract with this strain did not result in the production of aglycones. Thus, in this paper, flavonoid metabolism of this strain was investigated. Incubation of flavonoid aglycones, naringenin and quercetin, with R. azygosporus resulted in the production of flavonoid glucosyl-, hydroxyl-, and sulfo-conjugated derivatives. Naringenin was completely metabolized within 96 h into eriodictyol sulfate and eriodictyol glucoside, whereas quercetin was partially metabolized into quercetin glucoside, diglucoside, sulfate, and glucosyl-sulfate. Most of these metabolites were found to be excreted by the fungi into the culture medium. Toxicity analysis revealed that incubation with both quercetin and naringenin did not exert inhibitory effects on fungal growth. This study presents an interesting mechanism of fungal detoxification of flavonoids in foods.
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Affiliation(s)
- Gerard Bryan Gonzales
- Food Chemistry and Human Nutrition (NutriFOODChem), Department of Food Safety and Food Quality, ‡Laboratory of Agrozoology, Department of Crop Protection, and #Laboratory of Food Microbiology and Biotechnology, Department of Industrial Biological Sciences, Faculty of Bioscience Engineering, Ghent University , Ghent, Belgium
| | - Guy Smagghe
- Food Chemistry and Human Nutrition (NutriFOODChem), Department of Food Safety and Food Quality, ‡Laboratory of Agrozoology, Department of Crop Protection, and #Laboratory of Food Microbiology and Biotechnology, Department of Industrial Biological Sciences, Faculty of Bioscience Engineering, Ghent University , Ghent, Belgium
| | - Jens Wittevrongel
- Food Chemistry and Human Nutrition (NutriFOODChem), Department of Food Safety and Food Quality, ‡Laboratory of Agrozoology, Department of Crop Protection, and #Laboratory of Food Microbiology and Biotechnology, Department of Industrial Biological Sciences, Faculty of Bioscience Engineering, Ghent University , Ghent, Belgium
| | - Nguyen Thai Huynh
- Food Chemistry and Human Nutrition (NutriFOODChem), Department of Food Safety and Food Quality, ‡Laboratory of Agrozoology, Department of Crop Protection, and #Laboratory of Food Microbiology and Biotechnology, Department of Industrial Biological Sciences, Faculty of Bioscience Engineering, Ghent University , Ghent, Belgium
| | - John Van Camp
- Food Chemistry and Human Nutrition (NutriFOODChem), Department of Food Safety and Food Quality, ‡Laboratory of Agrozoology, Department of Crop Protection, and #Laboratory of Food Microbiology and Biotechnology, Department of Industrial Biological Sciences, Faculty of Bioscience Engineering, Ghent University , Ghent, Belgium
| | - Katleen Raes
- Food Chemistry and Human Nutrition (NutriFOODChem), Department of Food Safety and Food Quality, ‡Laboratory of Agrozoology, Department of Crop Protection, and #Laboratory of Food Microbiology and Biotechnology, Department of Industrial Biological Sciences, Faculty of Bioscience Engineering, Ghent University , Ghent, Belgium
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Liu CT, Erh MH, Lin SP, Lo KY, Chen KI, Cheng KC. Enrichment of two isoflavone aglycones in black soymilk by Rhizopus oligosporus NTU 5 in a plastic composite support bioreactor. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2016; 96:3779-3786. [PMID: 26676892 DOI: 10.1002/jsfa.7569] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/04/2015] [Revised: 12/07/2015] [Accepted: 12/08/2015] [Indexed: 06/05/2023]
Abstract
BACKGROUND A plastic composite support (PCS) bioreactor was implemented to evaluate the effects on isoflavone deglycosylation in black soymilk fermented by Rhizopus oligosporus NTU 5. RESULTS Evaluation for the optimal PCS for mycelia immobilisation was conducted, which led to the significant results that the most mycelium weight (0.237 g per PCS, P < 0.05) is held by an S-type PCS; therefore, it was selected for black soymilk fermentation. It was found that the PCS fermentation system without pH control exhibits better efficiency of isoflavone bioconversion (daidzin to daidzein, and genistin to genistein) than the one with pH control at pH 6.5. As for the long-run fermentation, those without pH control indeed accelerate the isoflavone bioconversion by continuously releasing β-glucosidase into soymilk. Deglycosylation can be completed in 8 to 24 h and sustained for at least 34 days as 26 batches. The non-pH-control fermentation system also exhibits the highest total phenolic content (ranged from 0.147 to 0.340 mg GAE mL(-1) sample) when compared to the pH-controlled and suspended ones. Meanwhile, the black soymilk from the 22nd batch with 8 h fermentation demonstrated the highest DPPH radical scavenging effect (54.7%). CONCLUSION A repeated-batch PCS fermentation system was established to accelerate the deglycosylation rate of isoflavone in black soymilk. © 2015 Society of Chemical Industry.
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Affiliation(s)
- Chi-Te Liu
- Institute of Biotechnology, National Taiwan University, No. 1, Sec. 4, Roosevelt Road, Taipei, Taiwan
| | - Mei-Hui Erh
- Graduate Institute of Food Science & Technology, National Taiwan University, No. 1, Sec. 4, Roosevelt Road, Taipei, Taiwan
| | - Shin-Pin Lin
- Institute of Biotechnology, National Taiwan University, No. 1, Sec. 4, Roosevelt Road, Taipei, Taiwan
| | - Kai-Yin Lo
- Department of Agricultural Chemistry, National Taiwan University, No. 1, Sec. 4, Roosevelt Road, Taipei, Taiwan
| | - Kuan-I Chen
- Graduate Institute of Food Science & Technology, National Taiwan University, No. 1, Sec. 4, Roosevelt Road, Taipei, Taiwan
| | - Kuan-Chen Cheng
- Institute of Biotechnology, National Taiwan University, No. 1, Sec. 4, Roosevelt Road, Taipei, Taiwan
- Graduate Institute of Food Science & Technology, National Taiwan University, No. 1, Sec. 4, Roosevelt Road, Taipei, Taiwan
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15
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Xiao Y, Wang L, Rui X, Li W, Chen X, Jiang M, Dong M. Enhancement of the antioxidant capacity of soy whey by fermentation with Lactobacillus plantarum B1–6. J Funct Foods 2015. [DOI: 10.1016/j.jff.2014.10.033] [Citation(s) in RCA: 59] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023] Open
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16
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Huynh NT, Van Camp J, Smagghe G, Raes K. Improved release and metabolism of flavonoids by steered fermentation processes: a review. Int J Mol Sci 2014; 15:19369-88. [PMID: 25347275 PMCID: PMC4264116 DOI: 10.3390/ijms151119369] [Citation(s) in RCA: 117] [Impact Index Per Article: 11.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/09/2014] [Revised: 10/16/2014] [Accepted: 10/20/2014] [Indexed: 01/17/2023] Open
Abstract
This paper provides an overview on steered fermentation processes to release phenolic compounds from plant-based matrices, as well as on their potential application to convert phenolic compounds into unique metabolites. The ability of fermentation to improve the yield and to change the profile of phenolic compounds is mainly due to the release of bound phenolic compounds, as a consequence of the degradation of the cell wall structure by microbial enzymes produced during fermentation. Moreover, the microbial metabolism of phenolic compounds results in a large array of new metabolites through different bioconversion pathways such as glycosylation, deglycosylation, ring cleavage, methylation, glucuronidation and sulfate conjugation, depending on the microbial strains and substrates used. A whole range of metabolites is produced, however metabolic pathways related to the formation and bioactivities, and often quantification of the metabolites are highly underinvestigated. This strategy could have potential to produce extracts with a high-added value from plant-based matrices.
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Affiliation(s)
- Nguyen Thai Huynh
- Department of Industrial Biological Sciences, Faculty of Bioscience Engineering, Ghent University-Campus Kortrijk, Graaf Karel de Goedelaan 5, 8500 Kortrijk, Belgium.
| | - John Van Camp
- Department of Food Safety and Food Quality, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000 Ghent, Belgium.
| | - Guy Smagghe
- Department of Crop Protection, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000 Ghent, Belgium.
| | - Katleen Raes
- Department of Industrial Biological Sciences, Faculty of Bioscience Engineering, Ghent University-Campus Kortrijk, Graaf Karel de Goedelaan 5, 8500 Kortrijk, Belgium.
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17
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Zhang L, Gao W, Chen X, Wang H. The Effect of Bioprocessing on the Phenolic Acid Composition and Antioxidant Activity of Wheat Bran. Cereal Chem 2014. [DOI: 10.1094/cchem-03-13-0056-r] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
Affiliation(s)
- Lixia Zhang
- School of Pharmaceutical Science and Technology, Tianjin University, Weijin Road, Tianjin 300072, China
- School of Chemical Engineering and Technology, Tianjin University, Weijin Road, Tianjin 300072, China
| | - Wenyuan Gao
- School of Pharmaceutical Science and Technology, Tianjin University, Weijin Road, Tianjin 300072, China
- Corresponding author. Phone: +86 2287401895. E-mail:
| | - Xuetao Chen
- School of Pharmaceutical Science and Technology, Tianjin University, Weijin Road, Tianjin 300072, China
| | - Haiyang Wang
- School of Chinese Medicine, Tianjin University of Traditional Chinese Medicine, Tianjin 300193, China
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18
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Yadav G, Singh A, Bhattacharya P, Yuvraj J, Banerjee R. Comparative analysis of solid-state bioprocessing and enzymatic treatment of finger millet for mobilization of bound phenolics. Bioprocess Biosyst Eng 2013; 36:1563-9. [DOI: 10.1007/s00449-013-0924-4] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/06/2012] [Accepted: 02/04/2013] [Indexed: 10/27/2022]
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19
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Improved functionality of soft soybean curd containing Monascus fermented soybean ethanol extract. Food Sci Biotechnol 2012. [DOI: 10.1007/s10068-012-0091-4] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022] Open
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20
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Cheng KC, Lin JT, Wu JY, Liu WH. Isoflavone Conversion of Black Soybean by ImmobilizedRhizopusspp. FOOD BIOTECHNOL 2010. [DOI: 10.1080/08905436.2010.524459] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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21
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Reyes-Bastidas M, Reyes-Fernández E, López-Cervantes J, Milán-Carrillo J, Loarca-Piña G, Reyes-Moreno C. Physicochemical, Nutritional and Antioxidant Properties of Tempeh Flour from Common Bean ( Phaseolus vulgaris L.). FOOD SCI TECHNOL INT 2010; 16:427-34. [DOI: 10.1177/1082013210367559] [Citation(s) in RCA: 37] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
The effects of solid state fermentation (SSF) on physicochemical, nutritional and antioxidant properties of common bean flour were studied. SSF increased protein content (21.7%) and decreased lipids (-38.4%), carbohydrates (-3.5%) and phytic acid (-58.3%). Fermented (tempeh) flour showed higher dispersability, lower water solubility index and pH than unfermented flour. Fermentation also increased an average of 0.21 g/100 g protein, six of the essential amino acids (EAAs), including total sulfur (Met + Cys), the limiting EAAs in unfermented flour (score = 0.91); Lys and Trp decreased 0.21 and 0.09 g/100 g protein, respectively. SSF improved the in vitro protein digestibility and the calculated protein efficiency ratio. Tempeh flour had 2.2-fold more phenolics than the bean flour and exhibited antiradical activity (43%) and antioxidant activity (38%) correlated with total phenolics content. Common bean tempeh flour may be considered for the fortification of widely consumed legume-based food products and also for the prevention of pathologies associated with oxidative stress.
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Affiliation(s)
- M. Reyes-Bastidas
- Facultad de Ciencias Químico Biológicas, Universidad Autónoma de Sinaloa, Ciudad Universitaria, AP 354, CP 80000 Culiacán, Sinaloa, Mexico
| | - E.Z. Reyes-Fernández
- Facultad de Ciencias Químico Biológicas, Universidad Autónoma de Sinaloa, Ciudad Universitaria, AP 354, CP 80000 Culiacán, Sinaloa, Mexico
| | - J. López-Cervantes
- Departamento de Biotecnologia y Ciencias Alimentarias, Instituto Tecnológico de Sonora, CP 85000, Cd. Obregon, Sonora, Mexico
| | - J. Milán-Carrillo
- Facultad de Ciencias Químico Biológicas, Universidad Autónoma de Sinaloa, Ciudad Universitaria, AP 354, CP 80000 Culiacán, Sinaloa, Mexico, Universidad Autónoma de Sinaloa, Ciudad Universitaria, AP 354, CP 80000 Culiacán, Sinaloa, Mexico
| | - G.F. Loarca-Piña
- Facultad de Química, Universidad Autónoma de Querétaro, 76010 Querétaro, Querétaro, Mexico
| | - C. Reyes-Moreno
- Facultad de Ciencias Químico Biológicas, Universidad Autónoma de Sinaloa, Ciudad Universitaria, AP 354, CP 80000 Culiacán, Sinaloa, Mexico, Universidad Autónoma de Sinaloa, Ciudad Universitaria, AP 354, CP 80000 Culiacán, Sinaloa, Mexico,
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22
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23
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Moore J, Cheng Z, Hao J, Guo G, Liu JG, Lin C, Yu LL. Effects of solid-state yeast treatment on the antioxidant properties and protein and fiber compositions of common hard wheat bran. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2007; 55:10173-10182. [PMID: 17966981 DOI: 10.1021/jf071590o] [Citation(s) in RCA: 60] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/25/2023]
Abstract
The bran fraction of wheat grain is known to contain significant quantities of bioactive components. This study evaluated the potential of solid-state yeast fermentation to improve the health beneficial properties of wheat bran, including extractable antioxidant properties, protein contents, and soluble and insoluble fiber compositions. Three commercial food grade yeast preparations were evaluated in the study along with the effects of yeast dose, treatment time, and their interaction with the beneficial components. Solid-state yeast treatments were able to significantly increase releasable antioxidant properties ranging from 28 to 65, from 0 to 20, from 13 to 19, from 0 to 25, from 50 to 100, and from 3 to 333% for scavenging capacities against peroxyl (ORAC), ABTS cation, DPPH and hydroxyl radicals, total phenolic contents (TPC), and phenolic acids, respectively. Yeast treatment increased protein content 11-12% but did not significantly alter the fiber composition of wheat bran. Effects of solid-state yeast treatment on both ORAC and TPC of wheat bran were altered by yeast dose, treatment time, and their interaction. Results suggest that solid-state yeast treatment may be a commercially viable postharvest procedure for improving the health beneficial properties of wheat bran and other wheat-based food ingredients.
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Affiliation(s)
- Jeffrey Moore
- Department of Nutrition and Food Science, University of Maryland, College Park, Maryland 20742, USA
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24
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McCue P, Lin YT, Labbe RG, Shetty K. Sprouting and Solid-State Bioprocessing byRhizopus oligosporusIncrease theIn VitroAntibacterial Activity of Aqueous Soybean Extracts AgainstHelicobacter pylori. FOOD BIOTECHNOL 2007. [DOI: 10.1081/fbt-200025669] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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25
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McCue P, Shetty K. A Hypothetical Model for Action of Soybean Isoflavonoids Against Cancer Involving a Shift to Proline-Linked Energy Metabolism Through Activation of the Pentose-Phosphate Pathway. FOOD BIOTECHNOL 2007. [DOI: 10.1081/fbt-120030383] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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26
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Moore J, Cheng Z, Su L, Yu LL. Effects of solid-state enzymatic treatments on the antioxidant properties of wheat bran. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2006; 54:9032-45. [PMID: 17117788 DOI: 10.1021/jf0616715] [Citation(s) in RCA: 45] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/12/2023]
Abstract
This study evaluated the potential of solid-state enzyme treatments to release insoluble bound antioxidants such as phenolic acids from wheat bran, thereby improving its extractable and potentially bioaccessible antioxidant properties including scavenging capacities against peroxyl (ORAC), ABTS cation, DPPH and hydroxyl radicals, total phenolic contents, and phenolic acid compositions. Investigated enzyme preparations included Viscozyme L, Pectinex 3XL, Ultraflo L, Flavourzyme 500L, Celluclast 1.5L, and porcine liver esterase. Results showed significant dose-dependent increases in extractable antioxidant properties for some enzyme preparations, and Ultraflo L was found to be the most efficient enzyme, able to convert as much as 50% of the insoluble bound ferulic acid in wheat bran to the soluble free form. The effect of moisture content on these solid-state enzyme reactions was also evaluated and found to be dependent on enzyme concentration. These data suggest that solid-state enzyme treatments of wheat bran may be a commercially viable post-harvest procedure for improving the bioaccessibility of wheat antioxidants.
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Affiliation(s)
- Jeffrey Moore
- Department of Nutrition and Food Science, University of Maryland, College Park, MD 20742, USA
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27
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McCue P, Lin YT, Labbe RG, Shetty K. Characterization of the Effect of Sprouting or Solid-State Bioprocessing by Dietary Fungus on the Antibacterial Activity of Soybean Extracts AgainstListeria monocytogenes. FOOD BIOTECHNOL 2005. [DOI: 10.1081/fbt-200063456] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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28
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McCue PP, Shetty K. Phenolic antioxidant mobilization during yogurt production from soymilk using Kefir cultures. Process Biochem 2005. [DOI: 10.1016/j.procbio.2004.06.067] [Citation(s) in RCA: 99] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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29
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A model for the involvement of lignin degradation enzymes in phenolic antioxidant mobilization from whole soybean during solid-state bioprocessing by Lentinus edodes. Process Biochem 2005. [DOI: 10.1016/j.procbio.2004.03.002] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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30
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CORREIA ROBERTAT, MCCUE PATRICK, VATTEM DHIRAJA, MAGALHÃES MARGARIDAM, MACÊDO GORETER, SHETTY KALIDAS. AMYLASE AND HELICOBACTER PYLORI INHIBITION BY PHENOLIC EXTRACTS OF PINEAPPLE WASTES BIOPROCESSED BY RHIZOPUS OLIGOSPORUS. J Food Biochem 2004. [DOI: 10.1111/j.1745-4514.2004.06003.x] [Citation(s) in RCA: 26] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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31
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Production of phenolic antioxidants by the solid-state bioconversion of pineapple waste mixed with soy flour using Rhizopus oligosporus. Process Biochem 2004. [DOI: 10.1016/j.procbio.2003.11.034] [Citation(s) in RCA: 50] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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32
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McCue P, Horii A, Shetty K. Mobilization of phenolic antioxidants from defatted soybean powders by Lentinus edodes during solid-state bioprocessing is associated with enhanced production of laccase. INNOV FOOD SCI EMERG 2004. [DOI: 10.1016/j.ifset.2004.05.003] [Citation(s) in RCA: 35] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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33
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McCue P, Shetty K. Health benefits of soy isoflavonoids and strategies for enhancement: a review. Crit Rev Food Sci Nutr 2004; 44:361-7. [PMID: 15540649 DOI: 10.1080/10408690490509591] [Citation(s) in RCA: 98] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Abstract
Soybean consumption has been linked to a reduced risk for certain cancers and diseases of old age. The health benefits associated with soybean consumption have been linked to the action of isoflavonoids, the major phenolic phytochemicals found in soybean. Isoflavonoids possess numerous biological activities that may support chemoprevention through the promotion of apoptosis in diseased cells. In this study, we discuss the current state of knowledge concerning soybean isoflavonoids, their chemopreventive actions against postmenopausal health problems, cancer, and cardiovascular disease, and also biotechnology approaches toward the enrichment of soybean for isoflavonoid content.
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Affiliation(s)
- Patrick McCue
- Program in Molecular and Cellular Biology, University of Massachusetts, Amherst, Massachusetts 01003, USA
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