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Morales D. Food By-Products and Agro-Industrial Wastes as a Source of β-Glucans for the Formulation of Novel Nutraceuticals. Pharmaceuticals (Basel) 2023; 16:ph16030460. [PMID: 36986559 PMCID: PMC10051131 DOI: 10.3390/ph16030460] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2023] [Accepted: 03/18/2023] [Indexed: 03/22/2023] Open
Abstract
Food and agro-industrial by-products provoke a great environmental and economic impact that must be minimized by adding value to these wastes within the framework of circular economy. The relevance of β-glucans obtained from natural sources (cereals, mushrooms, yeasts, algae, etc.), in terms of their interesting biological activities (hypocholesterolemic, hypoglycemic, immune-modulatory, antioxidant, etc.), has been validated by many scientific publications. Since most of these by-products contain high levels of these polysaccharides or can serve as a substrate of β-glucan-producing species, this work reviewed the scientific literature, searching for studies that utilized food and agro-industrial wastes to obtain β-glucan fractions, attending to the applied procedures for extraction and/or purification, the characterization of the glucans and the tested biological activities. Although the results related to β-glucan production or extraction using wastes are promising, it can be concluded that further research on the glucans’ characterization, and particularly on the biological activities in vitro and in vivo (apart from antioxidant capacity), is required to reach the final goal of formulating novel nutraceuticals based on these molecules and these raw materials.
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Affiliation(s)
- Diego Morales
- Nutrigenomics Research Group, Department of Biochemistry and Biotechnology, Universitat Rovira i Virgili, 43007 Tarragona, Spain; or
- Departmental Section of Galenic Pharmacy and Food Technology, Veterinary Faculty, Complutense University of Madrid, 28040 Madrid, Spain
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2
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Fermentation of Cereals and Legumes: Impact on Nutritional Constituents and Nutrient Bioavailability. FERMENTATION-BASEL 2022. [DOI: 10.3390/fermentation8020063] [Citation(s) in RCA: 26] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Abstract
Fermented food products, especially those derived from cereals and legumes are important contributors to diet diversity globally. These food items are vital to food security and significantly contribute to nutrition. Fermentation is a process that desirably modifies food constituents by increasing the palatability, organoleptic properties, bioavailability and alters nutritional constituents. This review focuses on deciphering possible mechanisms involved in the modification of nutritional constituents as well as nutrient bioavailability during the fermentation of cereals and legumes, especially those commonly consumed in developing countries. Although modifications in these constituents are dependent on inherent and available nutrients in the starting raw material, it was generally observed that fermentation increased these nutritive qualities (protein, amino acids, vitamins, fats, fatty acids, etc.) in cereals and legumes, while in a few instances, a reduction in these constituents was noted. A general reduction trend in antinutritional factors was also observed with a corresponding increase in the nutrient bioavailability and bioaccessibility. Notable mechanisms of modification include transamination or the synthesis of new compounds during the fermentation process, use of nutrients as energy sources, as well as the metabolic activity of microorganisms leading to a degradation or increase in the level of some constituents. A number of fermented products are yet to be studied and fully understood. Further research into these food products using both conventional and modern techniques are still required to provide insights into these important food groups, as well as for an overall improved food quality, enhanced nutrition and health, as well as other associated socioeconomic benefits.
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De Villa R, Roasa J, Mine Y, Tsao R. Impact of solid-state fermentation on factors and mechanisms influencing the bioactive compounds of grains and processing by-products. Crit Rev Food Sci Nutr 2021:1-26. [PMID: 34955050 DOI: 10.1080/10408398.2021.2018989] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Abstract
Cereal and legume grains and their processing by-products are rich sources of bioactives such as phenolics with considerable health potential, but these bioactives suffer from low bioaccessibility and bioavailability, resulting in limited use. Several studies have demonstrated that solid-state fermentation (SSF) with food-grade microorganisms is effective in releasing bound phenolic compounds in cereal and legume products. In this review, we discuss the effect of SSF on cereal and legume grains and their by-products by examining the role of specific microorganisms, their hydrolytic enzymes, fermentability of agri-food substrates, and the potential health benefits of SSF-enhanced bioactive compounds. SSF with fungi (Aspergillus spp. and Rhizopus spp.), bacteria (Bacillus subtilis and lactic acid bacteria (LAB) spp.) and yeast (Saccharomyces cerevisiae) significantly increased the bioactive phenolics and antioxidant capacities in cereal and legume grains and by-products, mainly through carbohydrate-cleaving enzymes. Increased bioactive phenolic and peptide contents of SSF-bioprocessed cereal and legume grains have been implicated for improved antioxidant, anti-inflammatory, anti-carcinogenic, anti-diabetic, and angiotensin-converting-enzyme (ACE) inhibitory effects in fermented agri-food products, but these remain as preliminary results. Future research should focus on the microbial mechanisms, suitability of substrates, and the physiological health benefits of SSF-treated grains and by-products.
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Affiliation(s)
- Ray De Villa
- Guelph Research & Development Centre, Agriculture and Agri-Food Canada, Guelph, Ontario, Canada.,Department of Food Science, University of Guelph, Guelph, Ontario, Canada
| | - Joy Roasa
- Guelph Research & Development Centre, Agriculture and Agri-Food Canada, Guelph, Ontario, Canada.,Department of Food Science, University of Guelph, Guelph, Ontario, Canada
| | - Yoshinori Mine
- Department of Food Science, University of Guelph, Guelph, Ontario, Canada
| | - Rong Tsao
- Guelph Research & Development Centre, Agriculture and Agri-Food Canada, Guelph, Ontario, Canada
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4
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Han SH, Ahn Y, Lee HJ, Suh HJ, Jo K. Antioxidant and Immunostimulatory Activities of a Submerged Culture of Cordyceps sinensis Using Spent Coffee. Foods 2021; 10:foods10081697. [PMID: 34441476 PMCID: PMC8394004 DOI: 10.3390/foods10081697] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2021] [Revised: 07/15/2021] [Accepted: 07/19/2021] [Indexed: 11/16/2022] Open
Abstract
Spent coffee grounds (SCG) are inexpensive materials that have been used as a source of antioxidants and polysaccharides with immunostimulatory activity. In this study, we performed a microbial fermentation of SCG using Cordyceps sinensis and investigated the radical scavenging and immunostimulatory activity of fermented SCG. SCG fermentation using C. sinensis was performed at 25 °C for 8 d. The polyphenol content of the fermented SCG increased from 1022.4 to 1562.0 μg/mL. The glucosamine content of the mycelia also continuously increased during fermentation. The main polyphenol compounds of fermented SCG were chlorogenic acid and p-coumaric acid, which were increased by fermentation. Fermented SCG also showed significantly higher content of chlorogenic acid isomers than unfermented SCG. The fermented SCG exhibited significantly higher 2,2-diphenyl-2-picrylhydrazyl hydrate (half maximal inhibitory concentration: IC50, 0.37 mg/mL) and 2,2-azinobis (3-ethylbenzothiazoline-6-sulfonic acid) (IC50, 0.93 mg/mL) radical scavenging activities than those of the control (0.54 mg/mL and 1.20 mg/mL, respectively; p < 0.05). The fermented SCG stimulated macrophages and promoted the production of various immunostimulatory cytokines (IL-12, IL-6, and TNF-α) compared to control; therefore, microbial fermentation of SCG using C. sinensis is an effective means of generating antioxidant and immunostimulatory materials.
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Affiliation(s)
- Sung Hee Han
- Institute of Human Behavior & Genetic, College of Medicine, Korea University, Seoul 02841, Korea;
| | - Yejin Ahn
- Department of Integrated Biomedical and Life Science, Graduate School, Korea University, Seoul 02841, Korea; (Y.A.); (H.J.S.)
| | - Hyun Jung Lee
- Department of Animal, Veterinary, and Food Sciences, University of Idaho, Moscow, ID 83844, USA;
| | - Hyung Joo Suh
- Department of Integrated Biomedical and Life Science, Graduate School, Korea University, Seoul 02841, Korea; (Y.A.); (H.J.S.)
- Transdisciplinary Major in Learning Health Systems, Department of Healthcare Sciences, Graduate School, Korea University, Seoul 02841, Korea
| | - Kyungae Jo
- Department of Integrated Biomedical and Life Science, Graduate School, Korea University, Seoul 02841, Korea; (Y.A.); (H.J.S.)
- Correspondence: ; Tel.: +82-2-940-2764; Fax: +82-2-921-7207
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5
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Yang LC, Fu TJ, Yang FC. Biovalorization of soybean residue (okara) via fermentation with Ganoderma lucidum and Lentinus edodes to attain products with high anti-osteoporotic effects. J Biosci Bioeng 2020; 129:514-518. [PMID: 31708427 DOI: 10.1016/j.jbiosc.2019.10.003] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2019] [Revised: 10/02/2019] [Accepted: 10/02/2019] [Indexed: 12/13/2022]
Abstract
Okara, despite being a soybean processing by-product, still holds many nutrients. Thus, considerable attention has been recently paid to its reuse. In this study, solid-state fermentation was performed using Ganoderma lucidum and Lentinus edodes. Antioxidant activity and bioactive compound levels in G. lucidum-fermented okara (GLFO) and L. edodes-fermented okara (LEFO) were assayed. Antiosteoporosis bioactivity was evaluated using an animal model. The results demonstrated that solid-state fermentation significantly improved the antioxidant activity and bioactive compound levels. Furthermore, GLFO and LEFO increased trabecular bone volume, although only the GLFO-treated group exhibited significantly improved trabecular separation compared with the bilateral ovariectomy-treated control group. GLFO-related outcomes were superior to those of LEFO. The results demonstrate that okara products are effective for treating postmenopausal osteoporosis in humans.
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Affiliation(s)
- Li-Chan Yang
- Department of Pharmacy, School of Pharmacy, China Medical University, Taichung 40402, Taiwan, ROC
| | - Tzu-Jung Fu
- Department of Chemical and Materials Engineering, Tunghai University, Taichung 40704, Taiwan, ROC
| | - Fan-Chiang Yang
- Department of Chemical and Materials Engineering, Tunghai University, Taichung 40704, Taiwan, ROC.
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Pinela J, Omarini AB, Stojković D, Barros L, Postemsky PD, Calhelha RC, Breccia J, Fernández-Lahore M, Soković M, Ferreira ICFR. Biotransformation of rice and sunflower side-streams by dikaryotic and monokaryotic strains of Pleurotus sapidus: Impact on phenolic profiles and bioactive properties. Food Res Int 2020; 132:109094. [PMID: 32331629 DOI: 10.1016/j.foodres.2020.109094] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2019] [Revised: 02/05/2020] [Accepted: 02/09/2020] [Indexed: 12/16/2022]
Abstract
Fungi are known to modify the properties of lignocellulosic materials during solid-state fermentation (SSF). In this study, agricultural side-streams (sunflower seed hulls, rice husks and rice straw) were used as substrates for SSF with dikaryotic and monokaryotic strains of Pleurotus sapidus. The phenolic profiles of the mentioned substrates were characterized by LC-DAD/ESI-MSn pre- and post- fermentation. Moreover, antioxidant, cytotoxic and antimicrobial activities were screened against oxidizable cellular substrates, tumour and primary cell lines, and different bacteria and fungi, respectively. The concentration of phenolic compounds in the crop side-streams was reduced after fermentation with both strains of the fungus. The fermented extracts also displayed lower antioxidant and cytotoxic activities and had no hepatotoxicity. The antimicrobial activity depended upon the crop side-stream and/or SSF conditions. These results indicate that P. sapidus represent a good candidate to modify the phenolic fraction presents in crop side-streams with a consequent decrease in its bioactivities. However, the SSF with P. sapidus strains play an interesting role in the detoxification of plant materials which can be used for different applications according to the "reduce - reuse - recycle" concept contributing with the sustainable land use and circular economy.
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Affiliation(s)
- José Pinela
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Alejandra B Omarini
- INCITAP Institute of Earth and Environmental Sciences of La Pampa (CONICET-UNLPam) National Scientific and Technical Research Council-National University of La Pampa. Mendoza 109 (CP6300), Santa Rosa, La Pampa, Argentina; Downstream Bioprocessing Laboratory, Jacobs University Bremen gGmbH. Campus Ring 1, CP28759 Bremen, Germany
| | - Dejan Stojković
- University of Belgrade, Department of Plant Physiology, Institute for Biological Research "Siniša Stanković", Bulevar despota Stefana 142, Belgrade, Serbia
| | - Lillian Barros
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Pablo D Postemsky
- Laboratorio de Biotecnología de Hongos Comestibles y Medicinales, CERZOS-UNS/CONICET, Camino de La Carrindaga Km7, Bahía Blanca 8000, Buenos Aires, Argentina
| | - Ricardo C Calhelha
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Javier Breccia
- INCITAP Institute of Earth and Environmental Sciences of La Pampa (CONICET-UNLPam) National Scientific and Technical Research Council-National University of La Pampa. Mendoza 109 (CP6300), Santa Rosa, La Pampa, Argentina
| | - Marcelo Fernández-Lahore
- Downstream Bioprocessing Laboratory, Jacobs University Bremen gGmbH. Campus Ring 1, CP28759 Bremen, Germany
| | - Marina Soković
- University of Belgrade, Department of Plant Physiology, Institute for Biological Research "Siniša Stanković", Bulevar despota Stefana 142, Belgrade, Serbia
| | - Isabel C F R Ferreira
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal.
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7
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Verni M, Verardo V, Rizzello CG. How Fermentation Affects the Antioxidant Properties of Cereals and Legumes. Foods 2019; 8:E362. [PMID: 31450581 PMCID: PMC6770679 DOI: 10.3390/foods8090362] [Citation(s) in RCA: 62] [Impact Index Per Article: 12.4] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2019] [Revised: 08/20/2019] [Accepted: 08/22/2019] [Indexed: 12/11/2022] Open
Abstract
The major role of antioxidant compounds in preserving food shelf life, as well as providing health promoting benefits, combined with the increasing concern towards synthetic antioxidants, has led the scientific community to focus on natural antioxidants present in food matrices or resulting from microbial metabolism during fermentation. This review aims at providing a comprehensive overview of the effect of fermentation on the antioxidant compounds of vegetables, with emphasis on cereals- and legumes- derived foods. Polyphenols are the main natural antioxidants in food. However, they are often bound to cell wall, glycosylated, or in polymeric forms, which affect their bioaccessibility, yet several metabolic activities are involved in their release or conversion in more active forms. In some cases, the antioxidant properties in vitro, were also confirmed during in vivo studies. Similarly, bioactive peptides resulted from bacterial and fungal proteolysis, were also found to have ex vivo protective effect against oxidation. Fermentation also influenced the bioaccessibility of other compounds, such as vitamins and exopolysaccharides, enabling a further improvement of antioxidant activity in vitro and in vivo. The ability of fermentation to improve food antioxidant properties strictly relies on the metabolic activities of the starter used, and to further demonstrate its potential, more in vivo studies should be carried out.
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Affiliation(s)
- Michela Verni
- Department of Soil, Plant and Food Science, University of Bari Aldo Moro, 70126 Bari, Italy.
| | - Vito Verardo
- Department of Nutrition and Food Science, University of Granada, Campus Universitario de Cartuja, E-18071 Granada, Spain
- Institute of Nutrition and Food Technology 'José Mataix', Biomedical Research Centre, University of Granada, Avenida del Conocimiento s/n, E-18071 Granada, Spain
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8
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Jhou BY, Fang WC, Chen YL, Chen CC. A 90-day subchronic toxicity study of submerged mycelial culture of Cordyceps militaris in rats. Toxicol Res (Camb) 2018; 7:977-986. [PMID: 30310675 PMCID: PMC6116727 DOI: 10.1039/c8tx00075a] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2018] [Accepted: 05/29/2018] [Indexed: 11/21/2022] Open
Abstract
Cordyceps militaris (C. militaris) is a parasitic fungus that grows on the larvae of Lepidoptera. It is a well-known fungus with immunomodulatory activity. The study was conducted to clarify the edible safety of C. militaris mycelium for long term use. Eighty Sprague-Dawley (SD) rats were divided into four groups (10 males and 10 females in each group). Rats were orally administrated with reverse osmosis water or 2000, 3000 and 4000 mg per kg BW per day freeze dried C. militaris mycelium powder for 90 consecutive days. Clinical observation was carried out daily. The body weight and feed intake of the rats were recorded weekly. At the end of the study, all rats were sacrificed and the blood and organs were collected for hematology, clinical biochemistry and histopathological examination. All animals survived until the end of the study. During the study period, no abnormality occurred in clinical signs, body weight, feed intake, ophthalmological examination and urinalysis. There were no significant differences upon gross necropsy between the treatment and control group. Hematology, clinical biochemistry parameters and histopathological examination showed no treatment-related change. According to the results, the no-observed-adverse-effect level of C. militaris mycelium is 4000 mg per kg BW per day for male and female SD rats.
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Affiliation(s)
- Bo-Yi Jhou
- Grape King Bio Ltd , Taoyuan City 320 , Taiwan , R.O.C . ; ; Tel: +886 3 4572121
| | - Wei-Chen Fang
- Grape King Bio Ltd , Taoyuan City 320 , Taiwan , R.O.C . ; ; Tel: +886 3 4572121
| | - Yen-Lien Chen
- Grape King Bio Ltd , Taoyuan City 320 , Taiwan , R.O.C . ; ; Tel: +886 3 4572121
| | - Chin-Chu Chen
- Grape King Bio Ltd , Taoyuan City 320 , Taiwan , R.O.C . ; ; Tel: +886 3 4572121
- Department of Food Science , Nutrition , and Nutraceutical Biotechnology , Shih Chien University , Taipei City , Taiwan
- Institute of Food Science and Technology , National Taiwan University , Taipei City , Taiwan
- Department of Bioscience Technology , Chung Yuan Christian University , Taoyuan City , Taiwan
- Insitute of Biotechnology , National Changhua University of Education , Changhua County , Taiwan
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9
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Production of Xylaria nigripes-fermented grains by solid-state fermentation and an assessment of their resulting bioactivity. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.03.017] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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10
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Ismail AF, El-Sonbaty SM. Fermentation enhances Ginkgo biloba protective role on gamma-irradiation induced neuroinflammatory gene expression and stress hormones in rat brain. JOURNAL OF PHOTOCHEMISTRY AND PHOTOBIOLOGY B-BIOLOGY 2016; 158:154-63. [DOI: 10.1016/j.jphotobiol.2016.02.039] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/07/2015] [Revised: 02/02/2016] [Accepted: 02/03/2016] [Indexed: 12/20/2022]
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Tan WC, Kuppusamy UR, Phan CW, Tan YS, Raman J, Anuar AM, Sabaratnam V. Ganoderma neo-japonicum Imazeki revisited: Domestication study and antioxidant properties of its basidiocarps and mycelia. Sci Rep 2015. [PMID: 26213331 PMCID: PMC4515590 DOI: 10.1038/srep12515] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023] Open
Abstract
Mushroom cultivation benefits humankind as it deliberately encourages wild mushrooms to be commercially propagated while recycling agricultural wastes. Ganoderma neo-japonicum is a rare polypore mushroom found growing on decaying Schizostachyum brachycladium (a tropical bamboo) clumps in Malaysia. The Malaysian indigenous tribes including the Temuans and Temiars use the basidiocarps of G. neo-japonicum to treat various ailments including diabetes. In this study, the domestication of G. neo-japonicum in artificial logs of different agricultural residues was investigated. Sawdust promoted the mycelia spawn colonisation in the shortest period of 38 ± 0.5 days. However, only sawdust and bamboo dust supported the primodia formation. Complex medium supported mycelium growth in submerged cultures and 27.11 ± 0.43 g/L of mycelia was obtained after 2 weeks of cultivation at 28 °C and 200 rpm. Antioxidant potential in mushroom may be influenced by different cultivation and extraction methods. The different extracts from the wild and cultivated basidiocarps as well as mycelia were then tested for their antioxidant properties. Aqueous and ethanol extracts of mycelia and basidiocarps tested had varying levels of antioxidant activities. To conclude, domestication of wild G. neo-japonicum using agroresidues may ensure a continuous supply of G. neo-japonicum for its medicinal use while ensuring the conservation of this rare species.
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Affiliation(s)
- Wee-Cheat Tan
- 1] Mushroom Research Centre, University of Malaya, 50603 Kuala Lumpur, Malaysia [2] Institute of Biological Science, Faculty of Science, University of Malaya, 50603 Kuala Lumpur, Malaysia
| | - Umah Rani Kuppusamy
- 1] Mushroom Research Centre, University of Malaya, 50603 Kuala Lumpur, Malaysia [2] Department of Biomedical Science, Faculty of Medicine, University of Malaya, 50603 Kuala Lumpur, Malaysia
| | - Chia-Wei Phan
- 1] Mushroom Research Centre, University of Malaya, 50603 Kuala Lumpur, Malaysia [2] Institute of Biological Science, Faculty of Science, University of Malaya, 50603 Kuala Lumpur, Malaysia [3] Centre of Excellence for Learning and Teaching, UCSI University, Jalan Menara Gading, Taman Connaught, 56000 Kuala Lumpur, Malaysia
| | - Yee-Shin Tan
- 1] Mushroom Research Centre, University of Malaya, 50603 Kuala Lumpur, Malaysia [2] Institute of Biological Science, Faculty of Science, University of Malaya, 50603 Kuala Lumpur, Malaysia
| | - Jegadeesh Raman
- Mushroom Research Centre, University of Malaya, 50603 Kuala Lumpur, Malaysia
| | - Azliza Mad Anuar
- Mushroom Research Centre, University of Malaya, 50603 Kuala Lumpur, Malaysia
| | - Vikineswary Sabaratnam
- 1] Mushroom Research Centre, University of Malaya, 50603 Kuala Lumpur, Malaysia [2] Institute of Biological Science, Faculty of Science, University of Malaya, 50603 Kuala Lumpur, Malaysia
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12
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Xie C, Xu N, Shao Y, He Y. Using FT-NIR spectroscopy technique to determine arginine content in fermented Cordyceps sinensis mycelium. SPECTROCHIMICA ACTA. PART A, MOLECULAR AND BIOMOLECULAR SPECTROSCOPY 2015; 149:971-977. [PMID: 26010565 DOI: 10.1016/j.saa.2015.05.028] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/19/2014] [Revised: 05/08/2015] [Accepted: 05/09/2015] [Indexed: 06/04/2023]
Abstract
This research investigated the feasibility of using Fourier transform near-infrared (FT-NIR) spectral technique for determining arginine content in fermented Cordyceps sinensis (C. sinensis) mycelium. Three different models were carried out to predict the arginine content. Wavenumber selection methods such as competitive adaptive reweighted sampling (CARS) and successive projections algorithm (SPA) were used to identify the most important wavenumbers and reduce the high dimensionality of the raw spectral data. Only a few wavenumbers were selected by CARS and CARS-SPA as the optimal wavenumbers, respectively. Among the prediction models, CARS-least squares-support vector machine (CARS-LS-SVM) model performed best with the highest values of the coefficient of determination of prediction (Rp(2)=0.8370) and residual predictive deviation (RPD=2.4741), the lowest value of root mean square error of prediction (RMSEP=0.0841). Moreover, the number of the input variables was forty-five, which only accounts for 2.04% of that of the full wavenumbers. The results showed that FT-NIR spectral technique has the potential to be an objective and non-destructive method to detect arginine content in fermented C. sinensis mycelium.
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Affiliation(s)
- Chuanqi Xie
- College of Biosystems Engineering and Food Science, Zhejiang University, 866 Yuhangtang Road, Hangzhou 310058, China
| | - Ning Xu
- College of Pharmaceutical Science, Zhejiang University of Technology, Hangzhou 310014, China
| | - Yongni Shao
- College of Biosystems Engineering and Food Science, Zhejiang University, 866 Yuhangtang Road, Hangzhou 310058, China.
| | - Yong He
- College of Biosystems Engineering and Food Science, Zhejiang University, 866 Yuhangtang Road, Hangzhou 310058, China.
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13
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Wang B, Han J, Xu W, Chen Y, Liu H. Production of bioactive cyathane diterpenes by a bird’s nest fungus Cyathus gansuensis growing on cooked rice. Food Chem 2014; 152:169-76. [DOI: 10.1016/j.foodchem.2013.11.137] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/08/2013] [Revised: 10/22/2013] [Accepted: 11/23/2013] [Indexed: 10/26/2022]
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14
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Dong J, Zhao L, Cai L, Fang H, Chen X, Ding Z. Antioxidant activities and phenolics of fermented Bletilla formosana with eight plant pathogen fungi. J Biosci Bioeng 2014; 118:396-9. [PMID: 24742631 DOI: 10.1016/j.jbiosc.2014.03.003] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2013] [Revised: 02/14/2014] [Accepted: 03/07/2014] [Indexed: 11/26/2022]
Abstract
The tubers of Bletilla formosana were fermented with eight plant pathogen fungi, respectively, and antioxidant activities and total phenolic content (TPC) of the crude extracts of fermented products and non-fermented products were investigated. The antioxidant activities were evaluated in three different test systems [DPPH, ABTS radical-scavenging activity, and ferric reducing-antioxidant power (FRAP)]. It was found that the extract of Helminthosporium maydis fermented B. formosana (FBF) possessed the highest TPC and exhibited a significant antioxidant activity compared with non-fermented product and other fermented products. Correlation analysis between antioxidant activities and TPC was also investigated. The good correlation between antioxidant activities and TPC revealed that the phenolic compounds might be the major contributors for the high antioxidant activities of the fermented B. formosana. Two phenolic compounds, curvularin and dehydrocurvularin, were isolated from H. maydis FBF, which had never been reported from plant of orchidaceae or H. maydis. Curvularin exhibited significant antioxidant activities, and was also present at a high concentration (0.373 mg/mg extract sample), implying an important role for the antioxidant activity of H. maydis FBF. This study suggested that proper fermentation processing could improve TPC and antioxidant activities of B. formosana.
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Affiliation(s)
- Jianwei Dong
- Key Laboratory of Medicinal Chemistry for Nature Resource, Ministry of Education, School of Chemical Science and Technology, Yunnan University, Kunming 650091, China
| | - Lixing Zhao
- Yunnan Institute of Microbiology, Kunming 650091, China
| | - Le Cai
- Key Laboratory of Medicinal Chemistry for Nature Resource, Ministry of Education, School of Chemical Science and Technology, Yunnan University, Kunming 650091, China
| | - Haixian Fang
- Key Laboratory of Medicinal Chemistry for Nature Resource, Ministry of Education, School of Chemical Science and Technology, Yunnan University, Kunming 650091, China
| | - Xiuhua Chen
- Key Laboratory of Medicinal Chemistry for Nature Resource, Ministry of Education, School of Chemical Science and Technology, Yunnan University, Kunming 650091, China
| | - Zhongtao Ding
- Key Laboratory of Medicinal Chemistry for Nature Resource, Ministry of Education, School of Chemical Science and Technology, Yunnan University, Kunming 650091, China.
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Cui JD. Biotechnological production and applications ofCordyceps militaris, a valued traditional Chinese medicine. Crit Rev Biotechnol 2014; 35:475-84. [DOI: 10.3109/07388551.2014.900604] [Citation(s) in RCA: 59] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
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16
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Ma K, Bao L, Han J, Jin T, Yang X, Zhao F, Li S, Song F, Liu M, Liu H. New benzoate derivatives and hirsutane type sesquiterpenoids with antimicrobial activity and cytotoxicity from the solid-state fermented rice by the medicinal mushroom Stereum hirsutum. Food Chem 2014; 143:239-45. [DOI: 10.1016/j.foodchem.2013.07.124] [Citation(s) in RCA: 47] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2013] [Revised: 06/14/2013] [Accepted: 07/25/2013] [Indexed: 10/26/2022]
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17
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Hur SJ, Kim DH, Chun SC, Lee SK. Effect of adenovirus and influenza virus infection on obesity. Life Sci 2013; 93:531-5. [PMID: 24007799 DOI: 10.1016/j.lfs.2013.08.016] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2013] [Revised: 08/12/2013] [Accepted: 08/20/2013] [Indexed: 11/25/2022]
Abstract
The purpose of this review is to provide an overview of the effects of adenovirus and influenza virus infections on obesity in various experimental models. We reviewed studies that were conducted within the past 10 years and were related to virus infection and obesity prevalence. Here, we discuss a different causal relationship between adenovirus and influenza infections with obesity. Adenovirus infection can cause obesity, whereas obesity can be a risk factor for increasing influenza virus infection and increases the risk of morbidity and mortality. The prevalence of obesity due to adenovirus infections may be due to an increase in glucose uptake and reduction in lipolysis caused by an increase in corticosterone secretion. Adenovirus infections may lead to increases in appetite by decreasing norepinephrine and leptin levels and also cause immune dysfunction. The relationship between obesity and influenza virus infection could be summarized by the following features: decreases in memory T-cell functionality and interferon (IFN)-α, IFN-β, and IFN-γ mRNA expression, increases in viral titer and infiltration, and impaired dendritic cell function in obese individuals. Moreover, leptin resistance may play an important role in increasing influenza virus infections in obese individuals. In conclusion, prevention of adenovirus infections could be a good approach for reducing obesity prevalence, and prevention of obesity could reduce influenza virus infections from the point of view of viral infections and obesity.
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Affiliation(s)
- Sun Jin Hur
- Department of Bioresources and Food Science, Konkuk University, 120 Neungdong-ro, Gwangjin-gu, Seoul 143-701, Republic of Korea
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Oliveira EMSD, Resende EDD. Yield of albedo flour and pectin content in the rind of yellow passion fruit. FOOD SCIENCE AND TECHNOLOGY 2012. [DOI: 10.1590/s0101-20612012005000067] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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19
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Effects of light and heavy metals on Cordyceps militaris fruit body growth in rice grain-based cultivation. KOREAN J CHEM ENG 2011. [DOI: 10.1007/s11814-010-0438-6] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Martins S, Mussatto SI, Martínez-Avila G, Montañez-Saenz J, Aguilar CN, Teixeira JA. Bioactive phenolic compounds: production and extraction by solid-state fermentation. A review. Biotechnol Adv 2011; 29:365-73. [PMID: 21291993 DOI: 10.1016/j.biotechadv.2011.01.008] [Citation(s) in RCA: 328] [Impact Index Per Article: 25.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2010] [Revised: 01/20/2011] [Accepted: 01/21/2011] [Indexed: 12/23/2022]
Abstract
Interest in the development of bioprocesses for the production or extraction of bioactive compounds from natural sources has increased in recent years due to the potential applications of these compounds in food, chemical, and pharmaceutical industries. In this context, solid-state fermentation (SSF) has received great attention because this bioprocess has potential to successfully convert inexpensive agro-industrial residues, as well as plants, in a great variety of valuable compounds, including bioactive phenolic compounds. The aim of this review, after presenting general aspects about bioactive compounds and SSF systems, is to focus on the production and extraction of bioactive phenolic compounds from natural sources by SSF. The characteristics of SSF systems and variables that affect the product formation by this process, as well as the variety of substrates and microorganisms that can be used in SSF for the production of bioactive phenolic compounds are reviewed and discussed.
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Affiliation(s)
- Silvia Martins
- Institute for Biotechnology and Bioengineering (IBB), Centre of Biological Engineering, University of Minho, Campus Gualtar, 4710-057 Braga, Portugal
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Choi JN, Kim J, Lee MY, Park DK, Hong YS, Lee CH. Metabolomics revealed novel isoflavones and optimal cultivation time of Cordyceps militaris fermentation. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2010; 58:4258-4267. [PMID: 20225861 DOI: 10.1021/jf903822e] [Citation(s) in RCA: 27] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/28/2023]
Abstract
Germinated soybean (GS) cultivated with Cordyceps militaris (GSC) might be a promising efficacious source of novel bioactive compounds. In this study, the metabolome changes between GS and GSC were investigated by liquid chromatography-mass spectrometry (LC-MS) and gas chromatography-mass spectrometry (GC-MS) analysis coupled with a multivariate data set. Principal component analysis (PCA) and orthogonal projection to latent structures discriminate analysis (OPLS-DA) of GSC clearly showed higher levels of soyasaponin Bd, soyasaponin Bc(II), daidzein, genistein, four isoflavones (compounds 1-4), glycerol, proline, glutamine, pentitol, fructose, inositol, octadecanoic acid, and sucrose together with lower levels of pyroglutamic acid, citric acid, histidine, and palmitic acid in GSC than in GS. The structures of compounds 1-4 were analyzed by mass and NMR spectroscopy and were determined to be novel isoflavone methyl-glycosides (daidzein 7-O-beta-d-glucoside 4''-O-methylate (1), glycitein 7-O-beta-d-glucoside 4''-O-methylate (2), genistein 7-O-beta-d-glucoside 4''-O-methylate (3), and genistein 4'-O-beta-d-glucoside 4''-O-methylate (4)). Multivariate statistical models showed that metabolic changes of GSC were maximal within 1 week after the C. militaris inoculation, consistent with the strongest antioxidant activity of GSC cultivated for 1 week. This metabolomics study provides valuable information in regard to optimizing the cultivation process for bioactive compound production and describes an efficient way to screen for novel bioactive compounds from GSC.
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Affiliation(s)
- Jung Nam Choi
- Department of Bioscience and Biotechnology and Bio/Molecular Informatics Center, Konkuk University, Seoul, Republic of Korea
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Bhanja T, Kumari A, Banerjee R. Enrichment of phenolics and free radical scavenging property of wheat koji prepared with two filamentous fungi. BIORESOURCE TECHNOLOGY 2009; 100:2861-2866. [PMID: 19232489 DOI: 10.1016/j.biortech.2008.12.055] [Citation(s) in RCA: 142] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/11/2008] [Revised: 12/27/2008] [Accepted: 12/29/2008] [Indexed: 05/27/2023]
Abstract
In the present study, total phenolic content and antioxidant property of wheat (54% ethanolic extract) was drastically enhanced when fermented with two GRAS filamentous fungi, Aspergillus oryzae and Aspergillus awamori nakazawa. A. oryzae yielded significant (P<0.05) amounts of phenolic compounds, DPPH* (2,2-diphenyl-1-picrylhydrazyl) and ABTS*(+) [2,2'-azinobis (3-ethylbenzothiazoline-6-sulfonic acid)] scavenging properties on 4th day of incubation compared to A. awamori on 5th day of incubation. A linear correlation was observed between total phenolic contents and activities of three different carbohydrate hydrolyzing enzymes (alpha-amylase, beta-Glucosidase and xylanase) produced by A. oryzae. However, in case of A. awamori nakazawa, only two enzymes (xylanase and beta-glucosidase) were mainly responsible for the release of phenolics. This study demonstrated that fermented wheat grain is a better source of phytochemicals compared to non-fermented wheat. In addition, different carbohydrate cleaving enzymes are responsible for the improvement of phytochemical properties of fermented wheat.
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Affiliation(s)
- Tapati Bhanja
- Microbial Biotechnology and Downstream Processing Lab, Agricultural and Food Engineering Department, Indian Institute of Technology, Kharagpur, West Bengal 721 302, India
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