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Pérez-Velasco R, Gómez-Gil B, Martínez-Montaño E, González-Córdova AF, Hernández C. Nutritional attributes and microbial metagenomic profile during solid-state fermentation of soybean meal inoculated with Lactobacillus acidophilus under non-sterile conditions. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024. [PMID: 38873977 DOI: 10.1002/jsfa.13657] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/12/2024] [Revised: 05/14/2024] [Accepted: 05/21/2024] [Indexed: 06/15/2024]
Abstract
BACKGROUND Soybean meal (SBM) is used widely in animal feed but it contains anti-nutritional factors (ANFs) such as protease inhibitors - immunogenic proteins that limit its utilization. Fermentative processes could help to reduce these ANFs. The aim of this study was to evaluate the nutritional attributes, bacterial community dynamics, and microbial metagenomic profile during the solid-state fermentation of SBM using a strain of the bacterium Lactobacillus acidophilus with or without pre-autoclaving treatment. RESULTS Following fermentation, there was a reduction in the pH and a concurrent increase in the population of lactic acid bacteria. Fermentation also resulted in an increase in both crude and soluble protein levels. Trypsin inhibitor levels decreased after fermentation, particularly in fermented SBM that had not been pre-autoclaved, with an inactivation rate higher than 90%. Moreover, high-molecular-weight peptides (44-158 kDa), specifically some polypeptides from the soybean immunogen glycinin and β-conglycinin, underwent degradation during the fermentation process. Bacterial community analysis revealed the dominance of the Lactobacillus genus in all samples, regardless of the treatments applied. Metagenomic profiling identified L. acidophilus as the dominant species in inoculated SBM, irrespective of whether pre-autoclaving was conducted or not. CONCLUSION This study demonstrates the feasibility of solid-state fermentation with L. acidophilus under non-sterile conditions to inactivate trypsin inhibitor and increase protein concentration and hydrolysate immunogen proteins into low-molecular-weight peptides in SBM. Lactobacillus acidophilus inoculum also inhibited the growth of undesirable bacteria. This knowledge contributes to our understanding of the potential applications of solid-state fermentation with L. acidophilus in improving the nutritional quality of SBM. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Ricardo Pérez-Velasco
- Centro de Investigación en Alimentación y Desarrollo A.C. (CIAD, A.C.), Unidad Mazatlán, Mazatlán, Mexico
| | - Bruno Gómez-Gil
- Centro de Investigación en Alimentación y Desarrollo A.C. (CIAD, A.C.), Unidad Mazatlán, Mazatlán, Mexico
| | - Emmanuel Martínez-Montaño
- Consejo Nacional de Humanidades Ciencia y Tecnología, CONAHCyT, Ciudad de México, Mexico
- Maestría en Ciencias Aplicadas, Unidad Académica de Ingeniería en Biotecnología, Universidad Politécnica de Sinaloa, Mazatlán, Mexico
| | - Aarón Fernando González-Córdova
- Laboratorio de Química y Biotecnología de Productos Lácteos, Centro de Investigación en Alimentación y Desarrollo, A. C. (CIAD, A.C.), Hermosillo, Mexico
| | - Crisantema Hernández
- Centro de Investigación en Alimentación y Desarrollo A.C. (CIAD, A.C.), Unidad Mazatlán, Mazatlán, Mexico
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Shi D, Stone AK, Jafarian Z, Liu E, Xu C, Bhagwat A, Lu Y, Gao P, Polley B, Bhowmik P, Rajagopalan N, Tanaka T, Korber DR, Nickerson MT. Submerged fermentation of lentil protein isolate and its impact on protein functionality, nutrition, and volatile profiles. J Food Sci 2024; 89:3412-3429. [PMID: 38767939 DOI: 10.1111/1750-3841.17111] [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: 12/06/2023] [Revised: 04/09/2024] [Accepted: 04/24/2024] [Indexed: 05/22/2024]
Abstract
Fermentation of pulses as a clean processing technique has been reported to have a favorable impact on the functional and nutritional quality of the starting materials. Compared to commonly fermented pulses such as peas and chickpeas, limited information is available on the effect of fermentation on lentils, especially when using a high protein isolate (>80% protein) as compared to seeds or flours. Therefore, in the present work, lentil protein isolate was used as a feedstock for submerged fermentation with Aspergillus niger, Aspergillus oryzae, or Lactobacillus plantarum. After 48 h, the samples showed increased protein content with enhanced solubility and oil-holding capacity. Controlled fermentation, as opposed to spontaneous fermentation, maintained the high foaming capacity; however, all fermented samples had lower foam and emulsion stabilizing properties and reduced water-holding capacity compared to the control. The fermented proteins were also less digestible, possibly due to an increase in phenolics and saponins. New volatile compounds were identified in fermented samples that show promise for improved sensory attributes. Significant differences were observed in specific quality attributes depending on the microbial strain used. Further research is required to better understand the fermentative metabolism of microbial communities when provided high-protein lentil ingredients as growth substrates. PRACTICAL APPLICATION: Fermented lentil protein isolate has promising flavor profiles that may improve its sensory properties for food application.
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Affiliation(s)
- Dai Shi
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, Saskatchewan, Canada
| | - Andrea K Stone
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, Saskatchewan, Canada
| | - Zahra Jafarian
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, Saskatchewan, Canada
| | - Enyu Liu
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, Saskatchewan, Canada
| | - Caishuang Xu
- National Research Council Canada, Saskatoon, Saskatchewan, Canada
| | - Aarti Bhagwat
- National Research Council Canada, Saskatoon, Saskatchewan, Canada
| | - Yuping Lu
- National Research Council Canada, Saskatoon, Saskatchewan, Canada
| | - Peng Gao
- National Research Council Canada, Saskatoon, Saskatchewan, Canada
| | - Brittany Polley
- National Research Council Canada, Saskatoon, Saskatchewan, Canada
| | - Pankaj Bhowmik
- National Research Council Canada, Saskatoon, Saskatchewan, Canada
| | - Nandhakishore Rajagopalan
- National Research Council Canada, Saskatoon, Saskatchewan, Canada
- Department of Chemical and Biological Engineering, University of Saskatchewan, Saskatoon, Saskatchewan, Canada
| | - Takuji Tanaka
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, Saskatchewan, Canada
| | - Darren R Korber
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, Saskatchewan, Canada
| | - Michael T Nickerson
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, Saskatchewan, Canada
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Lambo MT, Ma H, Zhang H, Song P, Mao H, Cui G, Dai B, Li Y, Zhang Y. Mechanism of action, benefits, and research gap in fermented soybean meal utilization as a high-quality protein source for livestock and poultry. ANIMAL NUTRITION (ZHONGGUO XU MU SHOU YI XUE HUI) 2024; 16:130-146. [PMID: 38357571 PMCID: PMC10864219 DOI: 10.1016/j.aninu.2023.10.003] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 11/30/2022] [Revised: 09/25/2023] [Accepted: 10/09/2023] [Indexed: 02/16/2024]
Abstract
Animal nutritionists have incessantly worked towards providing livestock with high-quality plant protein feed resources. Soybean meal (SBM) has been an essential and predominantly adopted vegetable protein source in livestock feeding for a long time; however, several SBM antinutrients could potentially impair the animal's performance and growth, limiting its use. Several processing methods have been employed to remove SBM antinutrients, including fermentation with fungal or bacterial microorganisms. According to the literature, fermentation, a traditional food processing method, could improve SBM's nutritional and functional properties, making it more suitable and beneficial to livestock. The current interest in health-promoting functional feed, which can enhance the growth of animals, improve their immune system, and promote physiological benefits more than conventional feed, coupled with the ban on the use of antimicrobial growth promoters, has caused a renewed interest in the use of fermented SBM (FSBM) in livestock diets. This review details the mechanism of SBM fermentation and its impacts on animal health and discusses the recent trend in the application and emerging advantages to livestock while shedding light on the research gap that needs to be critically addressed in future studies. FSBM appears to be a multifunctional high-quality plant protein source for animals. Besides removing soybean antinutrients, beneficial bioactive peptides and digestive enzymes are produced during fermentation, providing probiotics, antioxidants, and immunomodulatory effects. Critical aspects regarding FSBM feeding to animals remain uncharted, such as the duration of fermentation, the influence of feeding on digestive tissue development, choice of microbial strain, and possible environmental impact.
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Affiliation(s)
- Modinat T. Lambo
- College of Animal Science and Technology, Northeast Agricultural University, Harbin 150030, China
| | - Haokai Ma
- College of Animal Science and Technology, Northeast Agricultural University, Harbin 150030, China
| | - Haosheng Zhang
- College of Animal Science and Technology, Northeast Agricultural University, Harbin 150030, China
| | - Peng Song
- Wilmar (Shanghai) Biotechnology Research and Development Center Co., Ltd, Shanghai 200137, China
| | - Hongxiang Mao
- Wilmar (Shanghai) Biotechnology Research and Development Center Co., Ltd, Shanghai 200137, China
| | - Guowen Cui
- College of Animal Science and Technology, Northeast Agricultural University, Harbin 150030, China
| | - Baisheng Dai
- College of Electrical Engineering and Information, Northeast Agricultural University, Harbin 150030, China
| | - Yang Li
- College of Animal Science and Technology, Northeast Agricultural University, Harbin 150030, China
| | - Yonggen Zhang
- College of Animal Science and Technology, Northeast Agricultural University, Harbin 150030, China
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Arjmand S, Mollakhalili‐Meybodi N, Akrami Mohajeri F, Madadizadeh F, Khalili Sadrabad E. Quinoa dough fermentation by Saccharomyces cerevisiae and lactic acid bacteria: Changes in saponin, phytic acid content, and antioxidant capacity. Food Sci Nutr 2023; 11:7594-7604. [PMID: 38107108 PMCID: PMC10724584 DOI: 10.1002/fsn3.3679] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2023] [Revised: 08/26/2023] [Accepted: 08/28/2023] [Indexed: 12/19/2023] Open
Abstract
The effects of two fermentation processes (common fermentation with Saccharomyces cerevisiae and fermentation by Lacticaseibacillus casei subsp. casei PTCC 1608 and Lactiplantibacillus plantarum subsp. plantarum PTCC 1745) on pH, titratable acidity, total phenolic and flavonoid contents, antioxidant capacity, saponin content, as well as phytic acid content of quinoa dough were investigated during the 24-h fermentation (4-h interval). According to the results, the highest titratable acidity was observed in the samples fermented by L. casei subsp. casei. Moreover, the highest antioxidant capacity was observed after 12 h of fermentation by L. plantarum subsp. plantarum (31.22% for DPPH, 104.67% for FRAP) due to a higher concentration of phenolic compounds produced (170.5% for total phenolic content). Also, all samples have been able to reduce saponin by 67% on average. Furthermore, the samples fermented by L. plantarum subsp. plantarum showed the most significant decrease in phytic acid content (64.64%) during 24-h fermentation. By considering the reduction of the antinutritional compounds and improvement in the antioxidant properties of quinoa flour, the Lactiplantibacillus plantarum strain was recommended.
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Affiliation(s)
- Sanaz Arjmand
- Research Center for Food Hygiene and SafetyDepartment of Food Hygiene and Safety, School of Public HealthShahid Sadoughi University of Medical SciencesYazdIran
| | - Neda Mollakhalili‐Meybodi
- Research Center for Food Hygiene and SafetyDepartment of Food Science and Technology, School of Public HealthShahid Sadoughi University of Medical SciencesYazdIran
| | - Fateme Akrami Mohajeri
- Research Center for Food Hygiene and SafetyDepartment of Food Hygiene and Safety, School of Public HealthShahid Sadoughi University of Medical SciencesYazdIran
- Infectious Diseases Research CenterShahid Sadoughi HospitalShahid Sadoughi University of Medical SciencesYazdIran
| | - Farzan Madadizadeh
- Center for Healthcare Data modelingDepartments of Biostatistics and Epidemiology, School of public healthShahid Sadoughi University of Medical SciencesYazdIran
| | - Elham Khalili Sadrabad
- Research Center for Food Hygiene and SafetyDepartment of Food Hygiene and Safety, School of Public HealthShahid Sadoughi University of Medical SciencesYazdIran
- Infectious Diseases Research CenterShahid Sadoughi HospitalShahid Sadoughi University of Medical SciencesYazdIran
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Emkani M, Moundanga S, Oliete B, Saurel R. Protein composition and nutritional aspects of pea protein fractions obtained by a modified isoelectric precipitation method using fermentation. Front Nutr 2023; 10:1284413. [PMID: 38024383 PMCID: PMC10652897 DOI: 10.3389/fnut.2023.1284413] [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: 08/28/2023] [Accepted: 10/09/2023] [Indexed: 12/01/2023] Open
Abstract
Pea albumins are promising for their nutritional, biological, and techno-functional properties. However, this fraction is usually discarded in the industry due to its low protein content compared to globulin fraction and the presence of some anti-nutritional compounds. In the present study, we used an alternative method of pea protein extraction based on alkaline solubilization/isoelectric precipitation in which the reduction of pH was achieved by lactic acid fermentation using specific starters instead of mineral acids. Hence, the main objective of this study was to examine the protein profile and the content of anti-nutritional and nutritional active compounds in pea albumin-rich fractions obtained by the isoelectric extraction method without (control) or with fermentation with different lactic acid bacteria (Streptococcus thermophilus, Lactiplantibacillus plantarum, and their co-culture). Different pea cultivars (Cartouche, Ascension, and Assas) were used here for their differences in protein profile. The results revealed a higher total nitrogen content in albumin-rich fraction for fermented samples and, in particular, for co-culture. The majority of total nitrogen was determined as non-protein (~50%), suggesting the degradation of proteins by LAB to small peptides and amino acids, which were solubilized in the soluble fraction (albumin) as confirmed by size exclusion chromatography (SEC-HPLC) analysis. Moreover, the higher antioxidant activity of fermented albumin samples was attributed to the production of small peptides during extraction. Lactic acid fermentation also resulted in a significant reduction of trypsin inhibitor activity, α-galactoside, and phytic acid content of this fraction compared to control.
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Affiliation(s)
| | | | | | - Rémi Saurel
- Univ. Bourgogne Franche-Comté, L'Institut Agro Dijon, PAM UMR A 02.102, F-21000 Dijon, France
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Chen X, Zhou X, Li S, Zhang H, Liu Z. Effects of tea residues-fermented feed on production performance, egg quality, antioxidant capacity, caecal microbiota, and ammonia emissions of laying hens. Front Vet Sci 2023; 10:1195074. [PMID: 37426079 PMCID: PMC10325031 DOI: 10.3389/fvets.2023.1195074] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2023] [Accepted: 06/06/2023] [Indexed: 07/11/2023] Open
Abstract
This study was to assess the effects of tea residues-fermented feed (TR-fermented feed) on production performance, egg quality, serum antioxidant capacity, caecal microbiota, and ammonia emissions of laying hens. A total of 1,296 Lohmann laying hens have randomly distributed four groups with six parallels and fed with diets TR-fermented feed at the rates of 0 (control), 1, 3, and 5%. The inclusion of 1% (TR)-fermented feed resulted in a significant increase in egg-laying rate and average egg weight of birds, and a reduction in the feed-to-egg ratio when compared to the control group (p < 0.05). The addition of 1 and 3% of (TR)-fermented feed significantly improved the Haugh unit of eggs (p < 0.05). The eggshell thickness was observed to increase by almost one-fold upon the inclusion of 3 and 5% (TR)-fermented feed in the basal diet (p < 0.05). The supplementation of 3% (TR)-fermented feed significantly increased the content of methionine, tyrosine, proline, essential amino acids (EAA), alpha linoleic acid (C18:3n6), docosanoic acid (C22:0), docosahexaenoic acid (C22:6n3), twenty-three carbonic acids (C23:0), ditetradecenoic acid (C24:1) and total omega-3 polyunsaturated fatty acids (∑ω-3 PUFA) in the eggs (p < 0.05). The addition of a certain amount of (TR)-fermented feed can enhance the activity of glutathione peroxidase (GSH-PX) and superoxide dismutase (SOD) in chicken serum, and reduce the level of malondialdehyde (MDA) (p < 0.05). The ammonia concentration in the hen house of laying hens in the treatment groups decreased significantly (p < 0.05). Bacteroidetes and Firmicutes, the main phyla in the cecal bacterial community, were differentially abundant in each group, comprising greater than 55 and 33%, respectively. Collectively, this research indicates that (TR)-fermented feed supplementation improves the performance of laying hens and reduces ammonia emissions and can be used in industry-scale layer production.
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Affiliation(s)
- Xianxin Chen
- Leshan Academy of Agriculture Science, Leshan, Sichuan, China
| | - Xinhong Zhou
- Leshan Academy of Agriculture Science, Leshan, Sichuan, China
- College of Life Science and Engineering, Southwest University of Science and Technology, Mianyang, Sichuan, China
| | - Shiyi Li
- Leshan Academy of Agriculture Science, Leshan, Sichuan, China
| | - Huaidan Zhang
- Leshan Academy of Agriculture Science, Leshan, Sichuan, China
| | - Zhenkun Liu
- Department of Animal Science and Technology, Chongqing Three Gorges Vocational College, Wanzhou, China
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Koyum KA, Foo HL, Ramli N, Loh TC. Biotransformation of gluten-free composite flour mediated by probiotics via solid-state fermentation process conducted under different moisture contents. Front Nutr 2023; 10:910537. [PMID: 36875851 PMCID: PMC9975957 DOI: 10.3389/fnut.2023.910537] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2022] [Accepted: 01/11/2023] [Indexed: 02/17/2023] Open
Abstract
Staple foods produced from composite flour are considered feasible to alleviate protein-energy malnutrition (PEM). However, one of the major limitations of composite flour is poor protein digestibility. The biotransformation process mediated by probiotics via solid-state fermentation (SSF) holds a promising potential to address the poor protein digestibility in composite flour. Yet, there is no report established in this regard to the best of our knowledge. Therefore, 4 strains of Lactiplantibacillus plantarum and Pediococcus pentosaceus UP2 isolated from Malaysian foods that were previously reported to produce versatile extracellular hydrolytic enzymes were employed to biotransform gluten-free composite flour derived from rice, sorghum, and soybean. The SSF process was performed under 30-60% (v/w) moisture content for 7 days, where samples were withdrawn at 24 h intervals for various analyses such as pH, total titratable acidity (TTA), extracellular protease activity, soluble protein concentration, crude protein content, and in vitro protein digestibility. The pH of the biotransformed composite flour showed a significant reduction from the initial range of pH 5.98-6.67 to the final pH of 4.36-3.65, corresponding to the increase in the percentage of TTA in the range of 0.28-0.47% to 1.07-1.65% from days 0 to 4 and remained stable till day 7 of the SSF process. The probiotics strains exhibited high extracellular proteolytic activity (0.63-1.35 U/mg to 4.21-5.13 U/mg) from days 0 to 7. In addition, the treated composite flour soluble protein increased significantly (p ≤ 0.05) (0.58-0.60 mg/mL to 0.72-0.79 mg/mL) from days 0 to 7, crude protein content (12.00-12.18% to 13.04-14.39%) and protein digestibility (70.05-70.72% to 78.46-79.95%) from days 0 to 4 of SSF. The results of biotransformation of 50% (v/w) moisture content were mostly comparable to 60% (v/w) moisture content, implying 50% (v/w) moisture content was the most suitable moisture content for the effective biotransformation of gluten-free composite flour mediated by probiotics via SSF since flour quality is better at lower moisture content. As for the overall performance, L. plantarum RS5 was ranked the best strain, attributed to the general improvement in the physicochemical properties of composite flour.
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Affiliation(s)
- Kareem Adebayo Koyum
- Department of Bioprocess Technology, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, Serdang, Malaysia
| | - Hooi Ling Foo
- Department of Bioprocess Technology, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, Serdang, Malaysia
- Research Laboratory of Probiotics and Cancer Therapeutics, Institute of Bioscience, Universiti Putra Malaysia, Serdang, Malaysia
| | - Norhayati Ramli
- Department of Bioprocess Technology, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, Serdang, Malaysia
- Laboratory of Biopolymer and Derivatives, Institute of Tropical Forestry and Forest Products (INTROP), Universiti Putra Malaysia, Serdang, Malaysia
| | - Teck Chwen Loh
- Department of Animal Science, Faculty of Agriculture, Universiti Putra Malaysia, Serdang, Malaysia
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Mefleh M, Faccia M, Natrella G, De Angelis D, Pasqualone A, Caponio F, Summo C. Development and Chemical-Sensory Characterization of Chickpeas-Based Beverages Fermented with Selected Starters. Foods 2022; 11:foods11223578. [PMID: 36429170 PMCID: PMC9689564 DOI: 10.3390/foods11223578] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2022] [Revised: 11/04/2022] [Accepted: 11/08/2022] [Indexed: 11/12/2022] Open
Abstract
Legume protein ingredients are receiving continuous interest for their potential to formulate plant-based dairy analogs. In this study, a legume-based slurry was produced from an Apulian black chickpeas (BCP) protein concentrate and fermented with three starter cultures, Streptococcus thermophilus (ST), a co-culture of ST with Lactococcus lactis (STLL) and a co-culture of ST with Lactobacillus plantarum (STLP). The effect of fermentation on the biochemical, texture and sensorial parameters was evaluated. The same beverage without inoculum was used as a control (CTRL). All the obtained fermented beverages were characterized by high protein (120.00 g kg−1) and low-fat contents (17.12 g kg−1). Fermentation contributed to a decrease in the contents of phytic acid by 10 to 79% and saturated fatty acids by 30 to 43%, with the STLP fermentation exercising the major effect. The three culture starters influenced the texture and sensorial attributes and the profile of the volatile compounds differently. Fermentation increased the lightness, consistency, cohesivity and viscosity of the formulated beverages. On a sensorial level, STLL had a major effect on the acidity, sourness and astringency, while both ST and STLP affected the creaminess, solubility and stickiness. Legumes and grass aromas were masked in LAB-fermented samples, probably due to a new VOC formation. The functional properties of LAB fermentation, along with the high protein content of the black chickpeas concentrate, provide the opportunity to formulate a clean label and safe plant-based fermented beverage with higher nutritional value compared to the others currently found in the market.
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Ali SA, Saeed SMG, Ejaz U, Baloch MN, Sohail M. A novel approach to improve the nutritional value of black gram (Vigna mungo L.) by the combined effect of pre-gelatinization and fermentation by Lactobacillus sp. E14 and Saccharomyces cerevisiae MK-157: Impact on morphological, thermal, and chemical structural properties. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114216] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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10
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Mollakhalili-Meybodi N, Arab M, Zare L. Harmful compounds of soy milk: characterization and reduction strategies. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:3723-3732. [PMID: 36193379 PMCID: PMC9525506 DOI: 10.1007/s13197-021-05249-4] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/11/2021] [Accepted: 08/15/2021] [Indexed: 06/16/2023]
Abstract
Soymilk is a plant based product which is a rich source of nutrients. However, various harmful compounds including allergens, anti-nutritional factors, and biogenic amines (BAs) exist in soybeans that may be transferred into soymilk. These compounds cause difficulties for consumers from mild to severe symptoms. Soymilk production is considered as a critical step in quantity of harmful compounds in final product. Common steps in soy milk manufacturing include soaking, grinding, and heating process. Allergens contents could be decreased by heating alone or in combination with structural modifiers and fermentation. BAs could be reduced by optimizing fermentation process and using suitable strains, especially BAs degradable types. Soaking, grinding and heating of soybeans in water are considered as effective methods for inactivation of antinutritional factors. Isoflavones are soy phytochemicals, which potentially leads to breast cancer in some women, can be converted to less bioavailable forms during processing. Other treatments such as high hydrostatic pressure and irradiation are also effective in harmful compounds reduction. Combination of the processes is more effective in harmful compounds removal. Considering the increasing trends in soymilk consumption, this review is focused on introduction of harmful compounds in soymilk and investigating the effects of processing condition on their concentration.
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Affiliation(s)
- Neda Mollakhalili-Meybodi
- Department of Food Sciences and Technology, School of Public Health, Shahid Sadoughi University of Medical Sciences, Yazd, Iran
- Research Center for Food Hygiene and Safety, Shahid Sadoughi University of Medical Sciences, Yazd, Iran
| | - Masoumeh Arab
- Department of Food Sciences and Technology, School of Public Health, Shahid Sadoughi University of Medical Sciences, Yazd, Iran
| | - Leila Zare
- Department of Food Sciences and Technology, School of Public Health, Shahid Sadoughi University of Medical Sciences, Yazd, Iran
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Yadav DN, Tushir S, Sethi S, Mir NA, Wadhwa R, Bansal S. A superior approach for production of protein isolate from de‐oiled soy meal and its comparison with conventional method. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15954] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Deep Narayan Yadav
- ICAR‐Central Institute of Post‐Harvest Engineering & Technology Ludhiana 141004 Punjab India
| | - Surya Tushir
- ICAR‐Central Institute of Post‐Harvest Engineering & Technology Ludhiana 141004 Punjab India
| | - Swati Sethi
- ICAR‐Central Institute of Post‐Harvest Engineering & Technology Ludhiana 141004 Punjab India
| | - Nisar A. Mir
- ICAR‐Central Institute of Post‐Harvest Engineering & Technology Ludhiana 141004 Punjab India
| | - Ritika Wadhwa
- ICAR‐Central Institute of Post‐Harvest Engineering & Technology Ludhiana 141004 Punjab India
| | - Sangita Bansal
- ICAR‐National Bureau of Plant Genetic Resources Pusa 110012 New Delhi India
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Utilization of fermented and enzymatically hydrolyzed soy press cake as ingredient for meat analogues. Lebensm Wiss Technol 2022; 165:113736. [PMID: 35938059 PMCID: PMC9340857 DOI: 10.1016/j.lwt.2022.113736] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2022] [Revised: 06/26/2022] [Accepted: 06/30/2022] [Indexed: 11/22/2022]
Abstract
The aim of the present study was to improve the properties of soy press cake to be utilized as an ingredient of meat analogues. Soy press cakes were fermented with lactobacillus strains, and separately hydrolyzed by cellulase/xylanase mixture and α-amylase. Meat analogues were produced with 10% fermented or hydrolyzed soy press cakes. The effect of applied processes on protein oxidation, physical and functional properties of soy press cakes were analyzed, as well as sensory and textural properties of meat analogues. The results indicated that soy press cake was a suitable source of fibre and energy with low content of saturated fatty acids, and provided plant-based proteins and essential amino acids. The study demonstrated the potential of lactic acid fermentation, and enzymatic hydrolysis to improve water- and oil-holding capacity and reduce protein oxidation in soy press cakes. L. acidophilus 336 and cellulase/xylanase mixture were recommended for fermentation and hydrolysis of soy press cakes, respectively, regarding reduction of protein oxidation. Fermentation of soy press cakes with L. plantarum P1 improved the texture of meat analogues. Press cakes fermentation reduced bitterness, increased juiciness, and balanced the taste of meat analogues. Fermented soy press cake was recommended for the production of meat analogues. This research was the 1st application of fermented soy press cake in meat analogue. Fermentation and hydrolysis improved the functional properties of soy press cakes. Protein oxidation in soy press cakes was reduced after fermentation and hydrolysis. Fermented soy press cakes improved sensory quality of the meat analogues. L. plantarum P1 is recommended for the fermentation of soy press cakes.
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Abstract
Legume proteins have a promising future in the food industry due to their nutritional, environmental, and economic benefits. However, their application is still limited due to the presence of antinutritional and allergenic compounds, their poor technological properties, and their unpleasant sensory characteristics. Fermentation has been traditionally applied to counteract these inconveniences. At present, lactic acid fermentation of legumes is attracting the attention of researchers and industry in relation to the development of healthier, tasty, and technologically adapted products. Hence, we aimed to review the literature to shed light on the effect of lactic acid fermentation on legume protein composition and on their nutritional, functional, technological, and sensorial properties. The antimicrobial activity of lactic acid bacteria during legume fermentation was also considered. The heterogenicity of raw material composition (flour, concentrate, and isolate), the diversity of lactic acid bacteria (nutriment requirements, metabolic pathways, and enzyme production), and the numerous possible fermenting conditions (temperature, time, oxygen, and additional nutrients) offer an impressive range of possibilities with regard to fermented legume products. Systematic studies are required in order to determine the specific roles of the different factors. The optimal selection of these criteria will allow one to obtain high-quality fermented legume products. Fermentation is an attractive technology for the development of legume-based products that are able to satisfy consumers’ expectations from a nutritional, functional, technological, and sensory point of view.
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Chaturvedi S, Chakraborty S. Evaluation of prebiotic properties of legume‐based synbiotic beverages. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16685] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
Affiliation(s)
- Smriti Chaturvedi
- Department of Food Engineering and Technology Institute of Chemical Technology Mumbai India
| | - Snehasis Chakraborty
- Department of Food Engineering and Technology Institute of Chemical Technology Mumbai India
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de Oliveira NS, Ha N, da Cunha L, Cipriani LA, Neto AT, Skoronski E, Gisbert E, Perez Fabregat TEH. Fermentation of Soybean Meal with Lactobacillus acidophilus Allows Greater Inclusion of Vegetable Protein in the Diet and Can Reduce Vibrionacea in the Intestine of the South American Catfish (Rhamdia quelen). Animals (Basel) 2022; 12:ani12060690. [PMID: 35327087 PMCID: PMC8944494 DOI: 10.3390/ani12060690] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2022] [Revised: 03/04/2022] [Accepted: 03/07/2022] [Indexed: 01/24/2023] Open
Abstract
Simple Summary There is a demand to replace fishmeal with protein sources of plant origin in fish feeds. Biotechnology strategies, such as fermentation, can improve the bioavailability of plant proteins and decrease the presence of antinutrients, optimizing the results obtained. Fermented soybean meal has already been evaluated for different fish species as a replacement for fishmeal, and there is evidence that it can improve the intestinal health of animals. Lactobacillus acidophilus is a strain used as a probiotic in fish feeding but it remains to be evaluated as a potential fermentation bacterium for feed ingredients. This study aimed to evaluate the effect of diets containing different inclusion levels (0%, 7%, 14%, 21% and 28%) of soybean meal fermented by L. acidophilus (SMFL) on the zootechnical performance and intestinal health of South American catfish juveniles (Rhamdia quelen). The inclusion of SMFL up to 21% in replacement of fish meal did not affect the zootechnical performance of fish and also decreased the concentration of Vibrionaceae bacteria present in the intestine compared to the control group. The results demonstrate that fermentation with L. acidophilus enables greater inclusion of soybean protein in South American catfish diets and promotes the control of intestinal pathogenic bacteria. Abstract The objective of this study was to evaluate the effect of diets containing different inclusion levels (0%, 7%, 14%, 21% and 28%) of soybean meal fermented by Lactobacillus acidophilus (SMFL) on the zootechnical performance and intestinal health of South American catfish juveniles (Rhamdia quelen). The experimental design was completely randomized with five treatments and four replications and lasted 56 days. Five isoproteic (39% crude protein) and isoenergetic (4300 kcal of gross energy kg−1) diets were formulated where SMFL was included in replacement of fish meal. Two hundred forty South American catfish juveniles (3.0 ± 0.5 g) were distributed in 20 tanks (70 L) connected in a recirculation aquaculture system. At the end of the experiment, the inclusion of SMFL up to 21% in replacement of fish meal did not affect the zootechnical performance and also decreased the concentration of Vibrionaceae bacteria present in the intestine compared to the control group. The amount of total lactic and heterotrophic bacteria, the enzymatic activity and the intestinal morphometry did not differ between dietary treatments. The results demonstrate that fermentation with Lactobacillus acidophilus enables greater inclusion of soybean protein in South American catfish diets and promotes the control of intestinal pathogenic bacteria.
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Affiliation(s)
- Nandara Soares de Oliveira
- Departamento de Produção Animal, Centro de Ciências Agroveterinárias, Universidade do Estado de Santa Catarina-UDESC, Avenue Luiz de Camões, 2090, Lages 88520-000, SC, Brazil; (N.S.d.O.); (N.H.); (L.d.C.); (L.A.C.); (A.T.N.); (E.S.)
| | - Natalia Ha
- Departamento de Produção Animal, Centro de Ciências Agroveterinárias, Universidade do Estado de Santa Catarina-UDESC, Avenue Luiz de Camões, 2090, Lages 88520-000, SC, Brazil; (N.S.d.O.); (N.H.); (L.d.C.); (L.A.C.); (A.T.N.); (E.S.)
| | - Larissa da Cunha
- Departamento de Produção Animal, Centro de Ciências Agroveterinárias, Universidade do Estado de Santa Catarina-UDESC, Avenue Luiz de Camões, 2090, Lages 88520-000, SC, Brazil; (N.S.d.O.); (N.H.); (L.d.C.); (L.A.C.); (A.T.N.); (E.S.)
| | - Luiz Augusto Cipriani
- Departamento de Produção Animal, Centro de Ciências Agroveterinárias, Universidade do Estado de Santa Catarina-UDESC, Avenue Luiz de Camões, 2090, Lages 88520-000, SC, Brazil; (N.S.d.O.); (N.H.); (L.d.C.); (L.A.C.); (A.T.N.); (E.S.)
| | - André Thaler Neto
- Departamento de Produção Animal, Centro de Ciências Agroveterinárias, Universidade do Estado de Santa Catarina-UDESC, Avenue Luiz de Camões, 2090, Lages 88520-000, SC, Brazil; (N.S.d.O.); (N.H.); (L.d.C.); (L.A.C.); (A.T.N.); (E.S.)
| | - Everton Skoronski
- Departamento de Produção Animal, Centro de Ciências Agroveterinárias, Universidade do Estado de Santa Catarina-UDESC, Avenue Luiz de Camões, 2090, Lages 88520-000, SC, Brazil; (N.S.d.O.); (N.H.); (L.d.C.); (L.A.C.); (A.T.N.); (E.S.)
| | - Enric Gisbert
- IRTA, Centre de Sant Carles de la Ràpita, Aquaculture Program, Carretera Poble Nou, km 5.5, 43540 Sant Carles de la Ràpita, Spain;
| | - Thiago El Hadi Perez Fabregat
- Departamento de Produção Animal, Centro de Ciências Agroveterinárias, Universidade do Estado de Santa Catarina-UDESC, Avenue Luiz de Camões, 2090, Lages 88520-000, SC, Brazil; (N.S.d.O.); (N.H.); (L.d.C.); (L.A.C.); (A.T.N.); (E.S.)
- Correspondence:
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Legumes and Legume-Based Beverages Fermented with Lactic Acid Bacteria as a Potential Carrier of Probiotics and Prebiotics. Microorganisms 2021; 10:microorganisms10010091. [PMID: 35056540 PMCID: PMC8779895 DOI: 10.3390/microorganisms10010091] [Citation(s) in RCA: 28] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2021] [Revised: 12/20/2021] [Accepted: 12/29/2021] [Indexed: 12/21/2022] Open
Abstract
Fermentation is widely used in the processing of dairy, meat, and plant products. Due to the growing popularity of plant diets and the health benefits of consuming fermented products, there has been growing interest in the fermentation of plant products and the selection of microorganisms suitable for this process. The review provides a brief overview of lactic acid bacteria (LAB) and their use in fermentation of legumes and legume-based beverages. Its scope also extends to prebiotic ingredients present in legumes and legume-based beverages that can support the growth of LAB. Legumes are a suitable matrix for the production of plant-based beverages, which are the most popular products among dairy alternatives. Legumes and legume-based beverages have been successfully fermented with LAB. Legumes are a natural source of ingredients with prebiotic properties, including oligosaccharides, resistant starch, polyphenols, and isoflavones. These compounds provide a broad range of important physiological benefits, including anti-inflammatory and immune regulation, as well as anti-cancer properties and metabolic regulation. The properties of legumes make it possible to use them to create synbiotic food, which is a source of probiotics and prebiotics.
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Sáez GD, Sabater C, Fara A, Zárate G. Fermentation of chickpea flour with selected lactic acid bacteria for improving its nutritional and functional properties. J Appl Microbiol 2021; 133:181-199. [PMID: 34863009 DOI: 10.1111/jam.15401] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/06/2021] [Accepted: 11/29/2021] [Indexed: 12/17/2022]
Abstract
AIMS To improve the nutri-functional quality of chickpea flour by fermentation with selected lactic acid bacteria (LAB) to formulate functional legume-derived products. METHODS AND RESULTS A Randomized Complete Block Design was carried out to assess the influence of experimental conditions (presence/absence of Lactiplantibacillus plantarum CRL2211 and/or Weissella paramesenteroides CRL2182, temperature, time and dough yield) on LAB population, acidification, antinutritional factors and total phenolic contents (TPCs) of chickpea flour. Fermentation with both strains for 24 h at 37°C produced an increase in LAB (up to 8.9 log CFU/g), acidity (final pH 4.06), TPC (525.00 mg GAE/100 g) and tannin and trypsin inhibitor removal (28.80 mg GAE/100 g and 1.60 mg/g, respectively) higher than the spontaneously fermented doughs. RAPD and Rep-PCR analysis revealed that fermentation was dominated by L. plantarum CRL2211. Molecular docking and dynamics simulations were useful to explain LAB enzyme behaviour during fermentation highlighting the chemical affinity of LAB tannases and proteinases to gallocatechin and trypsin inhibitors. Compared with other processing methods, fermentation was better than soaking, germination and cooking for increasing the techno-functional properties of chickpea flour. Fermented doughs were applied to the manufacture of crackers that contained 81% more TPC and 64% more antioxidant activity than controls. CONCLUSIONS Fermentation for 24 h at 37°C with selected autochthonous LAB was the best method for improving the quality of chickpea flour and derived crackers type cookies. SIGNIFICANCE AND IMPACT OF STUDY Chickpea is suitable for the development of novel functional foods. Fermentation with selected LAB would improve the final product quality and bioactivity. The combination of experimental and simulation approaches can lead to a better understanding of the fermentation processes to enhance the properties of a food matrix.
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Affiliation(s)
- Gabriel D Sáez
- Laboratorio de Ecofisiología Tecnológica, CERELA-CONICET, Tucumán, Argentina
| | - Carlos Sabater
- Department of Microbiology and Biochemistry of Dairy Products, Instituto de Productos Lácteos de Asturias (IPLA), Consejo Superior de Investigaciones Científicas (CSIC), Asturias, Spain.,Instituto de Investigación Sanitaria del Principado de Asturias (ISPA), Asturias, Spain
| | - Agustina Fara
- Laboratorio de Ecofisiología Tecnológica, CERELA-CONICET, Tucumán, Argentina
| | - Gabriela Zárate
- Laboratorio de Ecofisiología Tecnológica, CERELA-CONICET, Tucumán, Argentina.,Universidad de San Pablo Tucumán, Tucumán, Argentina
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18
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Liu F, Song M, Wang X, Sun Y, Liu X, Zhou F, Guo Q. Optimizing the liquid‐state fermentation conditions used to prepare a new Shan‐Zha‐Ge‐Gen formula‐derived probiotic. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15699] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Fuyu Liu
- College of Pharmacy Shandong University of Traditional Chinese Medicine Jinan China
| | - Min Song
- College of Pharmacy Shandong University of Traditional Chinese Medicine Jinan China
| | - Xinke Wang
- College of Pharmacy Shandong University of Traditional Chinese Medicine Jinan China
| | - Yizheng Sun
- College of Pharmacy Shandong University of Traditional Chinese Medicine Jinan China
| | - Xiaoyun Liu
- College of Pharmacy Shandong University of Traditional Chinese Medicine Jinan China
| | - Fengqin Zhou
- College of Pharmacy Shandong University of Traditional Chinese Medicine Jinan China
| | - Qingmei Guo
- College of Pharmacy Shandong University of Traditional Chinese Medicine Jinan China
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Emkani M, Oliete B, Saurel R. Pea Protein Extraction Assisted by Lactic Fermentation: Impact on Protein Profile and Thermal Properties. Foods 2021; 10:549. [PMID: 33800873 PMCID: PMC8001262 DOI: 10.3390/foods10030549] [Citation(s) in RCA: 22] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2021] [Revised: 03/01/2021] [Accepted: 03/03/2021] [Indexed: 11/16/2022] Open
Abstract
Although pea protein has been widely explored, its consumption is still limited by undesirable sensory characteristics and low solubility. All these properties can be modified during protein extraction process. Besides, previous studies showed that lactic acid bacteria (LAB) have a positive effect on legume protein ingredients in terms of flavor and functional properties. Hence, the objective of this work was to explore an alternative extraction method based on alkaline extraction/isoelectric precipitation (AEIEP) resulting in globulin-rich and residual albumin-rich fractions. Here, the decrease in pH was achieved by lactic fermentation instead of mineral acid addition. Different bacteria strains (Streptococcus thermophilus, Lactobacillus acidophilus and Bifidobacterium lactis) have been used alone or in co-culture, and the results were compared with the usual acidification. The extraction assisted by fermentation led to the increase by 20-30% in protein content/yield of the albumin fraction, meaning that the solubility of the extracted pea protein was increased. This result could be explained by the proteolytic activity of bacteria during lactic fermentation. Therefore, the thermal denaturation properties of the isolated protein fractions measured by differential scanning calorimetry could be mainly ascribed to differences in their polypeptide compositions. In particular, higher denaturation enthalpy in globulin fractions after fermentation compared to AEIEP (~15 J/g protein vs. ~13 J/g protein) revealed the relative enrichment of this fraction in pea legumins; a higher part of 7S globulins seemed to be consumed by lactic acid bacteria.
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Affiliation(s)
| | | | - Rémi Saurel
- Physico-Chimie des Aliments et du Vin, PAM UMR A 02.102, AgroSup Dijon, Université Bourgogne Franche-Comté, F-21000 Dijon, France; (M.E.); (B.O.)
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20
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Sharma A. A review on traditional technology and safety challenges with regard to antinutrients in legume foods. Journal of Food Science and Technology 2020; 58:2863-2883. [PMID: 34294949 DOI: 10.1007/s13197-020-04883-8] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/09/2020] [Accepted: 10/28/2020] [Indexed: 11/30/2022]
Abstract
A large section of the human population relies on legumes as a staple food. Legumes are a rich source of nutrients and possess several health-related beneficial properties. However, the nutritional quality of legumes is challenged by the presence of a considerable amount of antinutrients. Consumption of inadequately processed legumes might affect normal metabolism and cause adverse human health-related effects. Effective processing becomes necessary to reduce these antinutritional factors before consumption. Optimizing the processing variables during preparation of legume-based traditional foods by using response surface methodology could be a valuable option to reduce antinutrients. The present review focuses on the efficacy of traditional household-scale processing unit operations vis-à-vis the reduction of antinutrients. Optimally prepared products should ensure meeting the consumer demand of improved, healthy, and more nutritious and safe foods. Modeling-based optimization approach will be helpful to define best practices at the small-, medium-, and large scale production alike. It should contribute towards effective utilization of legume resources, and to alleviate malnutrition and associated diseases world-wide.
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Affiliation(s)
- Anand Sharma
- Present Address: Department of Botany, Shri Ramasamy Memorial University Sikkim, 5th Mile, Tadong, Sikkim 737 102 India.,Microbiology Laboratory, Department of Botany, University of North Bengal, Siliguri, 734013 India
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21
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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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22
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The effects of inulin combined with galacto-oligosaccharide on the various properties of synbiotic soy cheese containing Lactobacillus acidophilus KLDS 1.0738. QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS 2020. [DOI: 10.15586/qas2019.740] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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23
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Yilmazer C, Germec M, Turhan I. Solid‐state fermentation for the production of a recombinant β‐mannanase from
Aspergillus fumigatus
expressed in
Aspergillus sojae
grown on renewable resources. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14584] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Affiliation(s)
- Cansu Yilmazer
- Faculty of Engineering Department of Food Engineering Akdeniz University Antalya Turkey
| | - Mustafa Germec
- Faculty of Engineering Department of Food Engineering Akdeniz University Antalya Turkey
| | - Irfan Turhan
- Faculty of Engineering Department of Food Engineering Akdeniz University Antalya Turkey
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Li L, Wang L, Fan W, Jiang Y, Zhang C, Li J, Peng W, Wu C. The Application of Fermentation Technology in Traditional Chinese Medicine: A Review. THE AMERICAN JOURNAL OF CHINESE MEDICINE 2020; 48:899-921. [PMID: 32431179 DOI: 10.1142/s0192415x20500433] [Citation(s) in RCA: 52] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
Abstract
In Chinese medicine, fermentation is a highly important processing technology whereby medicinal herbs are fermented under appropriate temperature, humidity, and moisture conditions by means of the action of microorganisms to enhance their original characteristics and/or produce new effects. This expands the scope of such medicines and helps them to meet the stringent demands of clinical application. Since ancient times, Chinese medicine has been made into Yaoqu to reduce its toxicity and increase its efficiency. Modern fermentation technologies have been developed on the basis of traditional fermentation techniques and modern biological technology, and they can be divided into solid fermentation, liquid fermentation, and two-way fermentation technologies according to the fermentation form employed. This review serves as an introduction to traditional fermentation technology and its related products, modern fermentation technologies, and the application of fermentation technology in the field of Chinese medicine. Several problems and challenges facing the field are also briefly discussed.
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Affiliation(s)
- Lin Li
- School of Pharmacy, Chengdu University of Traditional Chinese Medicine, Chengdu 611137, P. R. China
| | - Li Wang
- School of Pharmacy, Chengdu University of Traditional Chinese Medicine, Chengdu 611137, P. R. China
| | - Wenxiang Fan
- School of Pharmacy, Chengdu University of Traditional Chinese Medicine, Chengdu 611137, P. R. China
| | - Yun Jiang
- Sichuan Neautus Traditional Chinese Herb Limited Company, Chengdu 611731, P. R. China
| | - Chao Zhang
- Sichuan Neautus Traditional Chinese Herb Limited Company, Chengdu 611731, P. R. China
| | - Jianghua Li
- Sichuan Industrial Institute of Antibiotics, Chengdu University, Chengdu 610052, P. R. China
| | - Wei Peng
- School of Pharmacy, Chengdu University of Traditional Chinese Medicine, Chengdu 611137, P. R. China
| | - Chunjie Wu
- School of Pharmacy, Chengdu University of Traditional Chinese Medicine, Chengdu 611137, P. R. China
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Qian F, Zhang J, Hou K, Zhang Y, Wang Z, Luo P, Tuo Y. In vitro study of the antioxidative and antiproliferative capabilities of Lactobacillus casei 16-fermented soymilk. Food Sci Nutr 2020; 8:48-57. [PMID: 31993131 PMCID: PMC6977509 DOI: 10.1002/fsn3.1214] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2019] [Revised: 04/15/2019] [Accepted: 04/21/2019] [Indexed: 01/12/2023] Open
Abstract
In this study, soymilk was fermented with Lactobacillus casei 16. The contents of aglycone isoflavones, saponins, total phenolic, and free amino acid in the fermented soymilk, and the protection for the HepG2 cells against 2,2'-azobis(2-amidinopropane) dihydrochloride (ABAP) damage and the antiproliferative effects of the fermented soymilk on the HT-29 cells and Caco-2 cells were studied. The results showed that the levels of total phenolic, aglycone isoflavones, and free amino acids in the L. casei 16-fermented soymilk were enhanced. The ethanol extract and the water extract of the L. casei 16-fermented soymilk showed protection for HepG2 cells against ABAP damage and inhibited the proliferation of the HT-29 cells and Caco-2 cells, which may be attributed to the enhanced level of total phenolic, aglycone isoflavones, and free amino acids in the L. casei 16-fermented soymilk.
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Affiliation(s)
- Fang Qian
- School of food science and technologyDalian Polytechnic UniversityDalianChina
| | - Jiang Zhang
- School of food science and technologyDalian Polytechnic UniversityDalianChina
| | - Kairong Hou
- School of food science and technologyDalian Polytechnic UniversityDalianChina
| | - Yuqing Zhang
- School of food science and technologyDalian Polytechnic UniversityDalianChina
| | - Zifei Wang
- NHC Key Laboratory of Food Safety Risk AssessmentChina National Center for Food Safety Risk AssessmentBeijingChina
| | - Pengjie Luo
- NHC Key Laboratory of Food Safety Risk AssessmentChina National Center for Food Safety Risk AssessmentBeijingChina
| | - Yanfeng Tuo
- School of food science and technologyDalian Polytechnic UniversityDalianChina
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