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Fernandes FG, da Costa WKA, Dos Santos Lima M, de Lima Costa IH, Magnani M, da Silva Campelo Borges G. A new plant-based probiotic from juá: Source of phenolics, fibers and antioxidant properties. Food Chem 2024; 458:140162. [PMID: 38943964 DOI: 10.1016/j.foodchem.2024.140162] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2023] [Revised: 05/29/2024] [Accepted: 06/17/2024] [Indexed: 07/01/2024]
Abstract
The objective of this study was to evaluate the viability of juá pulp for fermentation by monoculture L. casei (Lc - 01) and L. acidophilus (La - 05) and co-culture (25 and 37 °C) for 72 h. Viable strain values (> 7 log CFU/g), pH reduction (below 3.7), fructose and glucose and increased of lactic acid showed that the pulp of juá served as a good matrix for fermentation. Catechin, epicatechin, epigallocatechin procyanidin B1, and gallic acid were the main phenolics that contributed to antioxidant activity. Fermentation by mono or co-culture increased or reduced the content of phenolics and antioxidant activity. Results showed that culture, time and temperature have effects in the fermentation of juá pulp. The co-cultivation of La - 05 + Lc - 01 contributed to improving the bioaccessibility of gallic acid (72.9%) of the jua pulp. Finding indicate juá pulp as a promising substrate to obtaining a new probiotic plant-based fermented beverage.
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Affiliation(s)
- Flávio Gomes Fernandes
- Department of Food Technology, Center of Technology and Regional Development, Federal University of Paraíba, Campus I, 58051-900 João Pessoa, Paraíba, Brazil
| | - Whyara Karoline Almeida da Costa
- Laboratory of Microbial Processes in Foods, Department of Food Engineering, Center of Technology, Federal University of Paraíba, Campus I, 58051-900 João Pessoa, Paraíba, Brazil
| | - Marcos Dos Santos Lima
- Federal Institute of Education Science and Technology Sertão Pernambucano, Department of Food Technology, Campus Petrolina, Rod. BR 407 Km 08, S/N, Jardim São Paulo, CEP, 56314-520 Petrolina, Pernambuco, Brazil
| | - Igor Henrique de Lima Costa
- Graduate Program in Food Science and Technology, Federal University of Pelotas, Pelotas, Rio Grande do Sul, Brazil
| | - Marciane Magnani
- Laboratory of Microbial Processes in Foods, Department of Food Engineering, Center of Technology, Federal University of Paraíba, Campus I, 58051-900 João Pessoa, Paraíba, Brazil
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Ni D, Mao S, Yang Y, Tian J, Chen C, Tu H, Ye X, Yang F. Phenolic metabolites changes during baijiu fermentation through non-targeted metabonomic. Food Chem X 2024; 23:101531. [PMID: 38911472 PMCID: PMC11192982 DOI: 10.1016/j.fochx.2024.101531] [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: 04/23/2024] [Revised: 05/24/2024] [Accepted: 06/02/2024] [Indexed: 06/25/2024] Open
Abstract
To investigate the changes of phenolic metabolite during different grains fermentation stages of Chinse Baijiu, the ultra-performance liquid chromatography-quadrupole time of-flight mass spectrometry (UHPLC-QTOF-MS) was applied to identify and analyze the different phenolic metabolites, combined with principal component analysis and partial least squares discriminant analysis. Results indicated that significant differences in phenolic metabolites during different fermentation stages were found. Among the 231 phenolic metabolites detected, 36, 31, 19, 23, 14, and 50 differential phenolic metabolites were screened between different groups using partial least squares discriminant analysis. Twelve metabolic pathways with high correlation of differential phenolic metabolites and 23 main participating differential metabolites were identified through KEGG metabolic pathway enrichment analysis. The present study preliminarily revealed the differences of phenolic metabolites at different fermentation stages, and providing a theoretical basis for the further improving of the taste and quality of Chinese Baijiu.
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Affiliation(s)
- Derang Ni
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Zhejiang University, Hangzhou 310058, China
- Moutai Group, Institute of Science and Technology, Zunyi 564501, China
| | - Shuifang Mao
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Zhejiang University, Hangzhou 310058, China
| | - Yubo Yang
- Moutai Group, Institute of Science and Technology, Zunyi 564501, China
| | - Jinhu Tian
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Zhejiang University, Hangzhou 310058, China
| | - Chao Chen
- Moutai Group, Institute of Science and Technology, Zunyi 564501, China
| | - Huabin Tu
- Moutai Group, Institute of Science and Technology, Zunyi 564501, China
| | - Xingqian Ye
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Zhejiang University, Hangzhou 310058, China
- Zhejiang University Zhongyuan Institute, Zhengzhou 450000, China
| | - Fan Yang
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Zhejiang University, Hangzhou 310058, China
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Huynh NT, Le TKN, Le THA, Dang TT. Optimising the recovery of phenolic compounds and antioxidant activity from orange peels through solid-state fermentation. Nat Prod Res 2024:1-10. [PMID: 38710024 DOI: 10.1080/14786419.2024.2351541] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/26/2023] [Accepted: 04/28/2024] [Indexed: 05/08/2024]
Abstract
It is widely recognised that orange peels contain a considerable quantity of phenolics, primarily in the form of glycosides. The process of fermentation holds potential as a viable method for extracting phenolic compounds and facilitating their biotransformation into novel metabolites. The aim of this study was to assess the enhanced release of phenolic compounds through the process of solid-state fermentation of orange peels using microorganisms. Following a 6-day incubation period, the methanol extract obtained from the sample fermented with starter Banh men exhibited the highest concentration of total phenolic compounds (17.57 ± 0.34 mg GAE/g DW) and demonstrated the most significant DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging activity (55.03%). The Reverse Phase High Performance Liquid Chromatography (RP-HPLC) analysis revealed that the predominant phenolic compounds in all fermented samples were flavonoid aglycones, specifically naringenin, hesperetin, and nobiletin. Conversely, in the unfermented orange peels, the major compound observed was the glycoside derivative hesperidin.
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Affiliation(s)
- Nguyen Thai Huynh
- Faculty of Food Science and Technology, Ho Chi Minh City University of Industry and Trade, Ho Chi Minh City, Vietnam
| | - Thi Kha Nguyen Le
- Faculty of Food Science and Technology, Ho Chi Minh City University of Industry and Trade, Ho Chi Minh City, Vietnam
| | - Thi Hong Anh Le
- Faculty of Food Science and Technology, Ho Chi Minh City University of Industry and Trade, Ho Chi Minh City, Vietnam
| | - Tien T Dang
- Institute of Applied Materials Science, Vietnam Academy of Science and Technology, Ho Chi Minh City, Viet Nam
- Graduate University of Science and Technology, Vietnam Academy of Science and Technology, Hanoi, Viet Nam
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Jansen CA, Zanzarin DM, Março PH, Porto C, do Prado RM, Carvalhaes F, Pilau EJ. Metabolomic kinetics investigation of Camellia sinensis kombucha using mass spectrometry and bioinformatics approaches. Heliyon 2024; 10:e28937. [PMID: 38601539 PMCID: PMC11004822 DOI: 10.1016/j.heliyon.2024.e28937] [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: 10/26/2023] [Revised: 03/19/2024] [Accepted: 03/27/2024] [Indexed: 04/12/2024] Open
Abstract
Kombucha is created through the fermentation of Camellia sinensis tea leaves, along with sucrose, utilizing a symbiotic consortium of bacteria and yeast cultures. Nonetheless, there exists a dearth of comprehensive information regarding the spectrum of metabolites that constitute this beverage. To explore this intricate system, metabolomics was used to investigate fermentation kinetics of Kombucha. For that, an experimental framework was devised to assess the impact of varying sucrose concentrations and fermentation temperatures over a ten-day period of kombucha fermentation. Following fermentation, samples were analyzed using an LC-QTOF-MS system and a distinctive metabolomic profile was observed. Principal component analysis was used to discriminate between metabolite profiles. Moreover, the identified compounds were subjected to classification using the GNPS platform. The findings underscore notable differences in compound class concentrations attributable to distinct fermentation conditions. Furthermore, distinct metabolic pathways were identified, specially some related to the biotransformation of flavonoids. This comprehensive investigation offers valuable insights into the pivotal role of SCOBY in driving metabolite production and underscores the potential bioactivity harbored within Kombucha.
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Affiliation(s)
- Cler Antônia Jansen
- Laboratory of Biomolecules and Mass Spectrometry, Department of Chemistry, State University of Maringá, Maringá, PR, Brazil
- Graduate Program in Cell Biology, State University of Maringá, Maringá, PR, Brazil
| | - Daniele Maria Zanzarin
- Laboratory of Biomolecules and Mass Spectrometry, Department of Chemistry, State University of Maringá, Maringá, PR, Brazil
- Graduate Program in Cell Biology, State University of Maringá, Maringá, PR, Brazil
| | - Paulo Henrique Março
- Federal University of Technology of the Paraná State (UTFPR), Campo Mourão, PR, Brazil
| | - Carla Porto
- Laboratory of Biomolecules and Mass Spectrometry, Department of Chemistry, State University of Maringá, Maringá, PR, Brazil
- MS Bioscience, Maringá, PR, Brazil
| | - Rodolpho Martin do Prado
- Laboratory of Biomolecules and Mass Spectrometry, Department of Chemistry, State University of Maringá, Maringá, PR, Brazil
- Département des Sciences Animales, Université Laval, Québec, QC, Canada
| | | | - Eduardo Jorge Pilau
- Laboratory of Biomolecules and Mass Spectrometry, Department of Chemistry, State University of Maringá, Maringá, PR, Brazil
- Graduate Program in Cell Biology, State University of Maringá, Maringá, PR, Brazil
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Guo Y, Huang R, Niu Y, Zhang P, Li Y, Zhang W. Chemical characteristics, antioxidant capacity, bacterial community, and metabolite composition of mulberry silage ensiling with lactic acid bacteria. Front Microbiol 2024; 15:1363256. [PMID: 38650879 PMCID: PMC11033325 DOI: 10.3389/fmicb.2024.1363256] [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: 12/30/2023] [Accepted: 03/18/2024] [Indexed: 04/25/2024] Open
Abstract
Mulberry has high crude protein and biologically active compounds but is difficult to be ensiled due to the lack of adequate epiphytic LAB. This study aimed to investigate the effects of inoculation with Lactiplantibacillus plantarum and Pediococcus pentosaceus isolated from mulberry with higher antioxidant capacity alone or in combination with Streptococcus bovis on chemical characteristics, antioxidant capacity, bacterial community, and metabolite composition of mulberry silage. The results showed that all inoculation groups had higher dry matter and lower pH than the control group, particularly in LP (dry matter, DM, 32.03% and pH = 4.44) and LP_PP_SB (DM, 31.68% and pH = 4.26) after 60 days of ensiling. Ammonia nitrogen (AN) content was the lowest in both LP_SB and LP_PP_SB groups, which were 1.86 g/kg FM and 1.05 g/kg FM, respectively, (P < 0.05). Only the LP_PP_SB group showed increased polyunsaturated fatty acids (PUFA, 1.2851 g/kg DM, P < 0.05) than the control group. Ferric-reducing antioxidant power (FRAP) values were increased in all inoculation-treated groups compared with the control group (P < 0.05). 2,2-Diphenyl-1-picrylhydrazyl (DDPH), 3-ethylbenzothiazoline-6-sulfonic acid (ABTS), and FRAP exhibited the highest levels in the LP_PP- and LP_PP_SB-treated groups. Enterobacter was dominant in both the control and SB-treated groups, and the relative abundance was 41.18% and 32.35%, respectively (P < 0.05). The relative abundance of Lactiplantibacillus was higher in the LP-, LP_PP-, and LP_SB-treated groups (81.84%-82.69%). Relative abundance of Pediococcus was higher in the PP-, PP_SB-, and LP_PP_SB-treated groups (74.27%-85.27%). Untargeted metabolomics analysis results showed that five flavonoids (apigenin, eriodictyol, quercetin-3-glucoside, rutin, and kaempferol-3-O-rutinoside)were upregulated in all inoculation groups (except for the SB-treated groups). Among them, eriodictyol was both positively correlated with ABTS and FRAP and also showed the highest relative abundance in the LP_PP- and LP_PP_SB-treated groups. To the best of our knowledge, this study was the first to investigate the relationship between inoculants of epiphytic lactic acid bacteria and antioxidant capacity by 16s rRNA Illumina sequencing technology and untargeted metabolomics analysis, respectively. Consequently, inoculated L. plantarum, P. pentosaceus alone, respectively, or in combination with S. bovis increased the relative abundance of Lactiplantibacillus and Pediococcus and decreased the relative abundance of Enterobacter, particularly in the LP_PP_SB-treated group. In addition, inoculants could increase the relative abundance of five flavonoids (apigenin, eriodictyol, quercetin-3-glucoside, rutin, and kaempferol-3-O-rutinoside), especially eriodictyol to improve the antioxidant capacity of mulberry silage.
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Affiliation(s)
| | | | | | | | | | - Wenju Zhang
- College of Animal Science and Technology, Shihezi University, Shihezi, China
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Han X, Shen C, Wang X, Ye X, Zhou J, Qian B, Tian R, Xiao C, Lu W, Yang H. Influence of different baking temperatures of red kojic rice on the physicochemical properties, antioxidant capacity, and functional components of red starter wine. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:3027-3038. [PMID: 38053405 DOI: 10.1002/jsfa.13194] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/09/2023] [Revised: 11/14/2023] [Accepted: 11/17/2023] [Indexed: 12/07/2023]
Abstract
BACKGROUND To improve the quality of red starter wine, this study explored the effects of baking red kojic rice at varying temperatures on the physicochemical characteristics of red starter wine. Baking was predicated on understanding crucial enzyme activities and starch granule structure of red kojic rice at 75, 95, and 105 °C, leading to the production of three red starter wine variants (BHQW1, BHQW2, and BHQW3). RESULTS The results revealed an increased alcohol (increase 0.50%), total sugar (increase 0.14 g L-1 ), and total acid (increase 0.54 g L-1 ) content in red starter wine fermented using baked red kojic rice compared with the control group (wine fermented with unbaked rice, HQW). Furthermore, both the 105 °C baked red kojic rice and its resulting BHQW3 demonstrated significantly higher red color values than HQW (increase 2.03 U g-1 and 0.15 U mL-1 respectively). The highest lovastatin content was presented in red kojic rice baked at 105 °C and its corresponding fermented wine (1420.63 ± 507.9 μg g-1 and 3368.87 ± 228.16 μg L-1 respectively). Additionally, BHQW groups displayed higher total flavonoids and phenols content than HQW. Regarding antioxidant capacity, all BHQW groups showed stronger overall antioxidant capacity than HQW. The determination of volatile components revealed the highest content of volatile compounds in BHQW2 (2621.19 ± 548.24 μg L-1 ) and significantly higher volatile esters in BHQW1 (254.46 ± 16.63 μg L-1 ). Moreover, 16 volatile compounds were identified only in BHQW groups, including isoamyl caprylate, 2-ethylhexyl alcohol, and benzaldehyde. CONCLUSION Our findings suggested that the baking technique of red kojic rice could enhance the quality of red starter wine through enhancing antioxidant properties, increasing functional components, and enriching volatile flavor compounds, thus providing a foundation for new techniques in red starter wine production. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Xueyuan Han
- School of Life and Environmental Sciences, Shaoxing University, Shaoxing, China
| | - Chi Shen
- School of Life and Environmental Sciences, Shaoxing University, Shaoxing, China
| | - Xiaoyu Wang
- School of Life and Environmental Sciences, Shaoxing University, Shaoxing, China
| | - Xinnan Ye
- Medical School, Shaoxing University, Shaoxing, China
| | - Jiandi Zhou
- Zhejiang Guyue Longshan Shaoxing Wine CO., LTD, Shaoxing, China
| | - Bin Qian
- Zhejiang Guyue Longshan Shaoxing Wine CO., LTD, Shaoxing, China
| | - Rungang Tian
- School of Life and Environmental Sciences, Shaoxing University, Shaoxing, China
| | - Chaogeng Xiao
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou, China
| | - Wenjing Lu
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou, China
| | - Huanyi Yang
- School of Life and Environmental Sciences, Shaoxing University, Shaoxing, China
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Takla SS, Shawky E, Mahgoub YA, Darwish RS. Tracking the effect of roasting and fermentation on the metabolites of licorice root (Glycyrrhiza glabra L.) using UPLC-MS analysis combined with multivariate statistical analysis. BMC Complement Med Ther 2023; 23:419. [PMID: 37986059 PMCID: PMC10662527 DOI: 10.1186/s12906-023-04239-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2023] [Accepted: 10/30/2023] [Indexed: 11/22/2023] Open
Abstract
BACKGROUND Roasting, honey-roasting and fermentation are the most common pre-processing procedures of licorice roots. They were shown to noticeably change the composition of extracts. In this work, the common alterations in licorice secondary metabolites by processing were interpreted. Comprehensive metabolic profiling of different studied samples was undergone. METHODS UPLC-QqQ-MS/MS analysis coupled to various chemometric analysis models was implemented to unravel the effect of different pre-processing procedures on the chemical profile of licorice samples. RESULTS UPLC-QqQ-MS/MS analysis designated 133 chromatographic peaks with saponins, flavonoids, chalcones and pterocarpans being the most abundant groups. Triterpene saponins dominated the secondary metabolites in the aqueous extracts, with fermented samples showing the highest relative amounts. Meanwhile the ethanol extracts showed significant amounts of chalcones. Melanoidins were only detected in roasted and honey roasted samples. Multivariate models indicated that roasting of samples induced a greater effect on the polar metabolites rather than nonpolar ones. Variable of importance (VIP) plot indicated that glycyrrhizin and its hydrolysis product glycyrrhetinic acid, trihdroxychalcone diglycoside, glabrone and glabridin are the main chemical features responsible for the discrimination of samples. CONCLUSION Coupling UPLC-MS/MS to multivariate analysis was a successful tool that unveiled the significant effect of different pre-processing methods on the chemical profile of processed and unprocessed licorice samples. Moreover, such coupling unraveled the discriminatory chemical compounds among tested samples that can be employed as markers for the processing procedure of licorice.
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Affiliation(s)
- Sarah S Takla
- Department of Pharmacognosy, Faculty of Pharmacy, Alexandria University, Alkhartoom square, Egypt, Alexandria, 21521, Egypt
| | - Eman Shawky
- Department of Pharmacognosy, Faculty of Pharmacy, Alexandria University, Alkhartoom square, Egypt, Alexandria, 21521, Egypt.
| | - Yasmin A Mahgoub
- Department of Pharmacognosy, Faculty of Pharmacy, Alexandria University, Alkhartoom square, Egypt, Alexandria, 21521, Egypt
| | - Reham S Darwish
- Department of Pharmacognosy, Faculty of Pharmacy, Alexandria University, Alkhartoom square, Egypt, Alexandria, 21521, Egypt
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Kalinowska M, Gołebiewska E, Zawadzka M, Choińska R, Koronkiewicz K, Piasecka-Jóźwiak K, Bujak M. Sustainable extraction of bioactive compound from apple pomace through lactic acid bacteria (LAB) fermentation. Sci Rep 2023; 13:19310. [PMID: 37935832 PMCID: PMC10630348 DOI: 10.1038/s41598-023-46584-0] [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: 07/16/2023] [Accepted: 11/02/2023] [Indexed: 11/09/2023] Open
Abstract
Apple pomace (AP), a by-product of the juice industry, is a rich and inexpensive source of natural bioactive substances, including phenolic compounds, that exhibit health-promoting effects. The recovery of these compounds from plant material using only classical extraction techniques and environmentally friendly solvents is often ineffective due to the entrapment of some compounds in the complex structures of plant cell walls. Lactic Acid Bacteria (LAB) fermentation can be a simple technology to increase the content of phenolic compounds, as well as the antioxidant activity of plant material. In this study, pomace from conventionally grown apples (Malus Domestica) of the Ligol cultivar were fermented with selected LAB strains (Lpb. plantarum KKP 3182, Lpb. plantarum KKP 1527, Lpb. plantarum ZFB 200), commercial starter cultures of Lpb. plantarum, and spontaneously. The fermented material was then subjected to ultrasound-assisted extraction, and the resulting extracts were analysed for their composition (phenolic compounds, triterpenoids, simple organic acids), and antioxidant activity. We found that: (1) the total phenolic content of AP extracts fermented with Lpb. plantarum KKP 1527 was about 30% higher than that of non-fermented AP extracts, (2) extracts of AP fermented with Lpb. plantarum KKP 1527 characterized a higher value of the antioxidant activity, (3) an increase in gallic acid procyanidin A2, protocatechuic acid, and procyanidin B2, while a decrease in rutin and quercetin was observed. The results indicated that AP fermented with Lpb. plantarum KKP 1527 may be a powerful and low-cost source of natural antioxidants which have applications in many industries.
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Affiliation(s)
- Monika Kalinowska
- Department of Chemistry, Biology and Biotechnology, Faculty of Civil Engineering and Environmental Science, Institute of Civil Engineering and Energetics, Bialystok University of Technology, Wiejska 45E Street, 15-351, Bialystok, Poland.
| | - Ewelina Gołebiewska
- Department of Chemistry, Biology and Biotechnology, Faculty of Civil Engineering and Environmental Science, Institute of Civil Engineering and Energetics, Bialystok University of Technology, Wiejska 45E Street, 15-351, Bialystok, Poland
| | - Małgorzata Zawadzka
- Department of Chemistry, Biology and Biotechnology, Faculty of Civil Engineering and Environmental Science, Institute of Civil Engineering and Energetics, Bialystok University of Technology, Wiejska 45E Street, 15-351, Bialystok, Poland
| | - Renata Choińska
- Department of Fermentation Technology, Prof. Waclaw Dabrowski Institute of Agricultural and Food Biotechnology-State Research Institute (IBPRS-PIB), Rakowiecka 36 Street, 02-532, Warsaw, Poland
| | - Kamila Koronkiewicz
- Department of Chemistry, Biology and Biotechnology, Faculty of Civil Engineering and Environmental Science, Institute of Civil Engineering and Energetics, Bialystok University of Technology, Wiejska 45E Street, 15-351, Bialystok, Poland
| | - Katarzyna Piasecka-Jóźwiak
- Department of Fermentation Technology, Prof. Waclaw Dabrowski Institute of Agricultural and Food Biotechnology-State Research Institute (IBPRS-PIB), Rakowiecka 36 Street, 02-532, Warsaw, Poland
| | - Marzena Bujak
- Department of Fermentation Technology, Prof. Waclaw Dabrowski Institute of Agricultural and Food Biotechnology-State Research Institute (IBPRS-PIB), Rakowiecka 36 Street, 02-532, Warsaw, Poland
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Wen J, Sui Y, Li S, Shi J, Cai S, Xiong T, Cai F, Zhou L, Zhao S, Mei X. Phenolic Profile and Bioactivity Changes of Lotus Seedpod and Litchi Pericarp Procyanidins: Effect of Probiotic Bacteria Biotransformation. Antioxidants (Basel) 2023; 12:1974. [PMID: 38001827 PMCID: PMC10669077 DOI: 10.3390/antiox12111974] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/25/2023] [Revised: 10/23/2023] [Accepted: 10/26/2023] [Indexed: 11/26/2023] Open
Abstract
Theoretically, lactic acid bacteria (LABs) could degrade polyphenols into small molecular compounds. In this study, the biotransformation of lotus seedpod and litchi pericarp procyanidins by Lactobacillus plantarum 90 (Lp90), Streptococcus thermophilus 81 (ST81), Lactobacillus rhamnosus HN001 (HN001), and Pediococcus pentosus 06 (PP06) were analysed. The growth curve results indicated that procyanidins did not significantly inhibit the proliferation of LABs. Ultra-high-performance liquid chromatography high-resolution mass spectrometry (UPLC-HRMS) revealed that procyanidin B2 and procyanidin B3 in lotus seedpod decreased by 62.85% and 25.45%, respectively, with ST81 metabolised, while kaempferol and syringetin 3-O-glucoside content increased. Although bioconversion did not increase the inhibitory function of procyanidins against glycosylation end-products in vitro, the 2,2'-Azinobis-(3-ethylbenzthiazoline-6-sulphonate) free radical scavenging capacity and ferric reducing antioxidant power of litchi pericarp procyanidins increased by 157.34% and 6.8%, respectively, after ST81 biotransformation. These findings may inspire further studies of biological metabolism of other polyphenols and their effects on biological activity.
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Affiliation(s)
- Junren Wen
- Key Laboratory of Agro-Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear-Agricultural Technology, Agro-Product Processing Research Sub-Center of Hubei Innovation Center of Agriculture Science and Technology, Hubei Academy of Agricultural Science, Wuhan 430064, China; (J.W.); (J.S.); (S.C.); (T.X.); (F.C.); (L.Z.); (S.Z.)
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Yong Sui
- Key Laboratory of Agro-Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear-Agricultural Technology, Agro-Product Processing Research Sub-Center of Hubei Innovation Center of Agriculture Science and Technology, Hubei Academy of Agricultural Science, Wuhan 430064, China; (J.W.); (J.S.); (S.C.); (T.X.); (F.C.); (L.Z.); (S.Z.)
| | - Shuyi Li
- School of Modern Industry for Selenium Science and Engineering, National R&D Center for Se-Rich Agricultural Products Processing, Hubei Engineering Research Center for Deep Processing of Green Se-Rich Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China;
| | - Jianbin Shi
- Key Laboratory of Agro-Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear-Agricultural Technology, Agro-Product Processing Research Sub-Center of Hubei Innovation Center of Agriculture Science and Technology, Hubei Academy of Agricultural Science, Wuhan 430064, China; (J.W.); (J.S.); (S.C.); (T.X.); (F.C.); (L.Z.); (S.Z.)
| | - Sha Cai
- Key Laboratory of Agro-Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear-Agricultural Technology, Agro-Product Processing Research Sub-Center of Hubei Innovation Center of Agriculture Science and Technology, Hubei Academy of Agricultural Science, Wuhan 430064, China; (J.W.); (J.S.); (S.C.); (T.X.); (F.C.); (L.Z.); (S.Z.)
| | - Tian Xiong
- Key Laboratory of Agro-Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear-Agricultural Technology, Agro-Product Processing Research Sub-Center of Hubei Innovation Center of Agriculture Science and Technology, Hubei Academy of Agricultural Science, Wuhan 430064, China; (J.W.); (J.S.); (S.C.); (T.X.); (F.C.); (L.Z.); (S.Z.)
| | - Fang Cai
- Key Laboratory of Agro-Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear-Agricultural Technology, Agro-Product Processing Research Sub-Center of Hubei Innovation Center of Agriculture Science and Technology, Hubei Academy of Agricultural Science, Wuhan 430064, China; (J.W.); (J.S.); (S.C.); (T.X.); (F.C.); (L.Z.); (S.Z.)
| | - Lei Zhou
- Key Laboratory of Agro-Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear-Agricultural Technology, Agro-Product Processing Research Sub-Center of Hubei Innovation Center of Agriculture Science and Technology, Hubei Academy of Agricultural Science, Wuhan 430064, China; (J.W.); (J.S.); (S.C.); (T.X.); (F.C.); (L.Z.); (S.Z.)
- School of Modern Industry for Selenium Science and Engineering, National R&D Center for Se-Rich Agricultural Products Processing, Hubei Engineering Research Center for Deep Processing of Green Se-Rich Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China;
| | - Shengnan Zhao
- Key Laboratory of Agro-Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear-Agricultural Technology, Agro-Product Processing Research Sub-Center of Hubei Innovation Center of Agriculture Science and Technology, Hubei Academy of Agricultural Science, Wuhan 430064, China; (J.W.); (J.S.); (S.C.); (T.X.); (F.C.); (L.Z.); (S.Z.)
| | - Xin Mei
- Key Laboratory of Agro-Products Cold Chain Logistics, Ministry of Agriculture and Rural Affairs, Institute of Agro-Products Processing and Nuclear-Agricultural Technology, Agro-Product Processing Research Sub-Center of Hubei Innovation Center of Agriculture Science and Technology, Hubei Academy of Agricultural Science, Wuhan 430064, China; (J.W.); (J.S.); (S.C.); (T.X.); (F.C.); (L.Z.); (S.Z.)
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10
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Shan Cassandra Chong W, Tilbrook D, Pereira G, Dykes GA, George N, Coorey R. Antioxidant activities, phenolic compounds, and mineral composition of seed from Acacia retinodes, A. Provincialis and A. Tenuissima. Food Res Int 2023; 173:113452. [PMID: 37803777 DOI: 10.1016/j.foodres.2023.113452] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2023] [Revised: 08/29/2023] [Accepted: 09/10/2023] [Indexed: 10/08/2023]
Abstract
Seeds of the species Acacia retinodes, A. provincialis, and A. tenuissima) from different growing locations were analysed for their mineral composition, free and bound polyphenols, and flavonoids. Previous research has studied these compounds in only a limited number of Acacia species, and only one study reports significant differences between three species. All species were rich in potassium (353 - 427 mg/100 g), sodium (14 - 240 mg/100 g) and iron (7 - 8 mg/100 g). The free polyphenol extracts of all species had higher total phenolic content, total flavonoid content and antioxidant activities than their bound counterparts, indicating the possibility of higher bioavailability than the bound polyphenol extracts. The predominant phenolic compounds found in the Acacia polyphenol seed extracts were 6-Hydroxy-2-methylindole and 2,2'-Methylenebis(6-tert-butyl-methylphenol), though no phenolic compounds were identified in the bound extracts of A. retinodes Grampians and A. provincialis Tarrington. Other compounds identified in the seed extracts include sucrose, d-fructofuranose and d-pinitol.
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Affiliation(s)
- Wei Shan Cassandra Chong
- School of Molecular and Life Sciences, Curtin University, Bentley, Perth, Western Australia 6102, Australia; Food Agility CRC Ltd, 81 Broadway, Ultimo, New South Wales 2007, Australia
| | - Dale Tilbrook
- School of Molecular and Life Sciences, Curtin University, Bentley, Perth, Western Australia 6102, Australia
| | - Gavin Pereira
- Curtin School of Population Health, Curtin University, Bentley, Perth, Western Australia 6102, Australia; enAble Institute, Curtin University, Bentley, Perth, Western Australia 6102, Australia
| | - Gary A Dykes
- School of Agriculture and Food Sustainability, University of Queensland, St. Lucia, Queensland 4067, Australia
| | - Nicholas George
- School of Molecular and Life Sciences, Curtin University, Bentley, Perth, Western Australia 6102, Australia
| | - Ranil Coorey
- School of Molecular and Life Sciences, Curtin University, Bentley, Perth, Western Australia 6102, Australia.
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11
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Yang Y, Zhang Y, Gu D, Liu C, Wang Y, Tang S, Yin Y, Tian J. Fermentation of Robinia pseudoacacia flower for improving the antioxidation: optimized conditions, active composition, mechanism, and biotransformation process. Prep Biochem Biotechnol 2023; 53:1224-1236. [PMID: 36880129 DOI: 10.1080/10826068.2023.2185637] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/08/2023]
Abstract
Robinia pseudoacacia flower is a natural product with many biological activities, including antioxidation. To further develop its antioxidation, the extract was fermented by Aspergillus niger FFCC 3112 in the medium with carbon to nitrogen ratio of 1.4:1 and initial pH of 4.2 for 3.5 days to form the best antioxidant activity of the fermentation product by strain screening, single factor optimization, and response surface methodology. Further analysis, isolation and activity determination showed that a main chemical component, kaempferol-3-O-α-L-rhamnopyranosyl-(1→6)-β-D-galactopyranosyl-7-O-α-L-rhamnopyranoside, in the extract was completely hydrolyzed to kaempferol-7-O-α-L-rhamnopyranoside and kaempferol with better antioxidant activity through biotransformation, which was the basis for improving the antioxidant activity of fermentation products. Moreover, the mechanism of antioxidant and the contribution of phenolic hydroxyl groups were investigated by density functional theory. The result indicated that the antioxidant capacity of kaempferol-7-O-α-L-rhamnopyranoside and kaempferol increased with the increase of solvent polarity. In high-polarity solvents, they mainly scavenge free radicals through single electron transfer followed by proton transfer.
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Affiliation(s)
- Yi Yang
- School of Light Industry and Chemical Engineering, Dalian Polytechnic University, Dalian, China
| | - Yunci Zhang
- School of Biological Engineering, Dalian Polytechnic University, Dalian, China
| | - Dongyu Gu
- College of Marine Science and Environment, Dalian Ocean University, Dalian, China
| | - Chang Liu
- School of Biological Engineering, Dalian Polytechnic University, Dalian, China
| | - Yi Wang
- School of Biological Engineering, Dalian Polytechnic University, Dalian, China
| | - Shanshan Tang
- School of Biological Engineering, Dalian Polytechnic University, Dalian, China
| | - Yuxin Yin
- School of Light Industry and Chemical Engineering, Dalian Polytechnic University, Dalian, China
| | - Jing Tian
- School of Biological Engineering, Dalian Polytechnic University, Dalian, China
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12
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Ricci A, Lazzi C, Bernini V. Natural Antimicrobials: A Reservoir to Contrast Listeria monocytogenes. Microorganisms 2023; 11:2568. [PMID: 37894226 PMCID: PMC10609241 DOI: 10.3390/microorganisms11102568] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2023] [Revised: 10/09/2023] [Accepted: 10/11/2023] [Indexed: 10/29/2023] Open
Abstract
Natural environments possess a reservoir of compounds exerting antimicrobial activity that are forms of defence for some organisms against others. Recently, they have become more and more attractive in the food sector due to the increasing demand for natural compounds that have the capacity to protect food from pathogenic microorganisms. Among foodborne pathogens, Listeria monocytogenes can contaminate food during production, distribution, or storage, and its presence is especially detected in fresh, raw food and ready-to-eat products. The interest in this microorganism is related to listeriosis, a severe disease with a high mortality rate that can occur after its ingestion. Starting from this premise, the present review aims to investigate plant extract and fermented plant matrices, as well as the compounds or mixtures of compounds produced during microbial fermentation processes that have anti-listeria activity.
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Affiliation(s)
- Annalisa Ricci
- Department of Food and Drug, University of Parma, Viale delle Scienze, 49/A, 43124 Parma, Italy; (C.L.); (V.B.)
| | - Camilla Lazzi
- Department of Food and Drug, University of Parma, Viale delle Scienze, 49/A, 43124 Parma, Italy; (C.L.); (V.B.)
- SITEIA.PARMA, Viale delle Scienze, Tecnopolo, Padiglione 33, 43124 Parma, Italy
| | - Valentina Bernini
- Department of Food and Drug, University of Parma, Viale delle Scienze, 49/A, 43124 Parma, Italy; (C.L.); (V.B.)
- SITEIA.PARMA, Viale delle Scienze, Tecnopolo, Padiglione 33, 43124 Parma, Italy
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13
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Kim GY, Kim SA, Kong SY, Seong H, Bae JH, Han NS. Synergistic Antioxidant and Anti-Inflammatory Activities of Kale Juice Fermented with Limosilactobacills reuteri EFEL6901 or Limosilactobacills fermentum EFEL6800. Antioxidants (Basel) 2023; 12:1850. [PMID: 37891929 PMCID: PMC10604225 DOI: 10.3390/antiox12101850] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2023] [Revised: 10/06/2023] [Accepted: 10/09/2023] [Indexed: 10/29/2023] Open
Abstract
This study investigates the synergistic impact of fermenting kale juice with Limosilactobacillus strains on its antioxidant and anti-inflammatory properties. Kale's rich nutrient profile, especially its flavonoids, offers potential health benefits. Probiotic lactic acid bacteria are employed in kale fermentation to enhance nutrient bioavailability and generate bioactive compounds. Kale juices fermented with L. reuteri EFEL6901 or L. fermentum EFEL6800 exhibited superior microbial growth. Free sugars and amino acids were converted to alcohols and organic acids, affecting the organoleptic and health-related properties of the product. In addition, fermentation increased quercetin and kaempferol content, indicating improved availability. Furthermore, the fermented juice exhibited notable antioxidant activity and suppressed nitric oxide (NO) production, revealing anti-inflammatory potential. Gene expression analysis confirmed reduced pro-inflammatory markers such as iNOS, COX-2, IL-6, and IL-1β and elevated anti-inflammatory cytokines, including IL-10. This research highlights the promising potential of fermented kale juice, enriched with Limosilactobacillus strains, as a functional food with combined antioxidant and anti-inflammatory benefits.
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Affiliation(s)
| | | | | | | | | | - Nam Soo Han
- Brain Korea 21 Center for Bio-Health Industry, Division of Animal, Horticultural, and Food Science, Chungbuk National University, Cheongju 28644, Republic of Korea; (G.Y.K.); (S.-A.K.); (S.Y.K.); (H.S.); (J.-H.B.)
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14
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Kwak SH, Kim H, Jeon JH, Pal K, Kang DH, Kim D. Phytochemical and functional characterization of fermented Yerba mate using Rhizopus oligosporus. AMB Express 2023; 13:94. [PMID: 37689820 PMCID: PMC10492770 DOI: 10.1186/s13568-023-01600-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/04/2023] [Accepted: 08/26/2023] [Indexed: 09/11/2023] Open
Abstract
Solid-state fermentation (SSF) was used to enhance the bioactive compounds and biological properties of food materials, such as buckwheat, turmeric, and ginseng. This study was investigated the effects of SSF for up to 10 days using Rhizopus oligosporus on Yerba mate (Ilex paraguariensis St. Hilaire). The total phenolic content of Yerba mate rose to 20% after 1 day fermentation. The saponin contents of Yerba mate rose to 38% after 7 day fermentation. Furthermore, chlorogenic acid, caffeic acid, and caffeine levels were increased up to 27.74% by fermentation, as determined by UPLC-MS analysis. ORAC and FRAP assays showed that the antioxidant activities of Yerba mate were enhanced 1.9- and 1.14-fold after 1 day fermentation. In addition, its inhibitory activities against yeast α-glucosidase and nitric oxide release in LPS-stimulated RAW264.7 cells were higher than in the unfermented Yerba mate. Moreover, taste sensory analysis using an electronic tongue sensory system showed that the flavor of Yerba mate after 1 day fermentation was similar to that of the unfermented Yerba mate. These results suggested that solid fermentation using R. oligosporus is conducive to producing Yerba mate with enhanced biological properties.
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Affiliation(s)
- So-Hyung Kwak
- Department of Agricultural Biotechnology, College of Agriculture and Life Sciences, Seoul National University, Seoul, 08826, Republic of Korea
| | - Hayeong Kim
- The Institute of Food Industrialization, Institutes of Green Bioscience & Technology, Seoul National University, Gangwon-do, 25354, Republic of Korea
| | - Ji Hyeon Jeon
- Graduate School of International Agricultural Technology, Center for Food and Bioconversionce, Seoul National University, Gangwon-do, 25354, Republic of Korea
| | - Kunal Pal
- Department of Biotechnology and Medical Engineering, National Institute of Technology, Rourkela, 769008, India
| | - Dong-Hyun Kang
- Department of Agricultural Biotechnology, College of Agriculture and Life Sciences, Seoul National University, Seoul, 08826, Republic of Korea.
- Department of Food and Animal Biotechnology, Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute for Agricultural and Life Sciences, Seoul National University, Seoul, 08826, Republic of Korea.
| | - Doman Kim
- The Institute of Food Industrialization, Institutes of Green Bioscience & Technology, Seoul National University, Gangwon-do, 25354, Republic of Korea.
- Graduate School of International Agricultural Technology, Center for Food and Bioconversionce, Seoul National University, Gangwon-do, 25354, Republic of Korea.
- Fervere Campus Corporation, Gangwon-do, 25354, Republic of Korea.
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15
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Qin Y, Xu H, Chen Y, Lei J, Sun J, Zhao Y, Lian W, Zhang M. Metabolomics-Based Analyses of Dynamic Changes in Flavonoid Profiles in the Black Mulberry Winemaking Process. Foods 2023; 12:foods12112221. [PMID: 37297465 DOI: 10.3390/foods12112221] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2023] [Revised: 05/23/2023] [Accepted: 05/24/2023] [Indexed: 06/12/2023] Open
Abstract
To overcome the fruit's perishability, mulberry wine has been developed as a method of preservation. However, dynamic changes in metabolites during mulberry wine fermentation have not been reported yet. In the present investigation, UHPLC-QE-MS/MS coupled with multivariate statistical analyses was employed to scrutinize the metabolic profiles, particularly the flavonoid profiles, throughout the process of vinification. In general, the major differential metabolites encompassed organic heterocyclic compounds, amino acids, phenylpropanoids, aromatic compounds, and carbohydrates. The contents of total sugar and alcohol play a primary role that drove the composition of amino acids, polyphenol, aromatic compound, and organic acid metabolites based on the Mantel test. Importantly, among the flavonoids, abundant in mulberry fruit, luteolin, luteolin-7-O-glucoside, (-)-epiafzelechin, eriodictyol, kaempferol, and quercetin were identified as the differential metabolic markers during blackberry wine fermentation and ripening. Flavonoid, flavone and flavonol biosynthesis were also identified to be the major metabolic pathways of flavonoids in 96 metabolic pathways. These results will provide new information on the dynamic changes in flavonoid profiles during black mulberry winemaking.
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Affiliation(s)
- Yanan Qin
- Xinjiang Key Laboratory of Biological Resources and Genetic Engineering, College of Life Science & Technology, Xinjiang University, Urumqi 830046, China
| | - Haotian Xu
- Xinjiang Key Laboratory of Biological Resources and Genetic Engineering, College of Life Science & Technology, Xinjiang University, Urumqi 830046, China
| | - Ya Chen
- Turpan Institute of Agricultural Sciences, Xinjiang Academy of Agricultural Sciences, Turpan 838000, China
| | - Jing Lei
- Turpan Institute of Agricultural Sciences, Xinjiang Academy of Agricultural Sciences, Turpan 838000, China
| | - Jingshuai Sun
- Xinjiang Key Laboratory of Biological Resources and Genetic Engineering, College of Life Science & Technology, Xinjiang University, Urumqi 830046, China
| | - Yan Zhao
- Xinjiang Key Laboratory of Biological Resources and Genetic Engineering, College of Life Science & Technology, Xinjiang University, Urumqi 830046, China
| | - Weijia Lian
- Turpan Institute of Agricultural Sciences, Xinjiang Academy of Agricultural Sciences, Turpan 838000, China
| | - Minwei Zhang
- Xinjiang Key Laboratory of Biological Resources and Genetic Engineering, College of Life Science & Technology, Xinjiang University, Urumqi 830046, China
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16
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Nsairat H, Lafi Z, Al-Sulaibi M, Gharaibeh L, Alshaer W. Impact of nanotechnology on the oral delivery of phyto-bioactive compounds. Food Chem 2023; 424:136438. [PMID: 37244187 DOI: 10.1016/j.foodchem.2023.136438] [Citation(s) in RCA: 11] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2023] [Revised: 05/17/2023] [Accepted: 05/18/2023] [Indexed: 05/29/2023]
Abstract
Nanotechnology is an advanced field that has remarkable nutraceutical and food applications. Phyto-bioactive compounds (PBCs) play critical roles in promoting health and disease treatment. However, PBCs generally encounter several limitations that delay their widespread application. For example, most PBCs have low aqueous solubility, poor biostability, poor bioavailability, and a lack of target specificity. Moreover, the high concentrations of effective PBC doses also limit their application. As a result, encapsulating PBCs into an appropriate nanocarrier may increase their solubility and biostability and protect them from premature degradation. Moreover, nanoencapsulation could improve absorption and prolong circulation with a high opportunity for targeted delivery that may decrease unwanted toxicity. This review addresses the main parameters, variables, and barriers that control and affect oral PBC delivery. Moreover, this review discusses the potential role of biocompatible and biodegradable nanocarriers in improving the water solubility, chemical stability, bioavailability, and specificity/selectivity of PBCs.
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Affiliation(s)
- Hamdi Nsairat
- Pharmacological and Diagnostic Research Center, Faculty of Pharmacy, Al-Ahliyya Amman University, Amman 19328, Jordan.
| | - Zainab Lafi
- Pharmacological and Diagnostic Research Center, Faculty of Pharmacy, Al-Ahliyya Amman University, Amman 19328, Jordan
| | - Mazen Al-Sulaibi
- Pharmacological and Diagnostic Research Center, Faculty of Pharmacy, Al-Ahliyya Amman University, Amman 19328, Jordan
| | - Lobna Gharaibeh
- Pharmacological and Diagnostic Research Center, Faculty of Pharmacy, Al-Ahliyya Amman University, Amman 19328, Jordan
| | - Walhan Alshaer
- Cell Therapy Center, The University of Jordan, Amman 11942, Jordan.
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17
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Jin YY, Ritthibut N, Lim ST, Oh SJ. Antioxidant and in vitro cosmeceutical activities of chestnut inner shell fermented by Monascus kaoliang. Food Sci Biotechnol 2023; 32:813-822. [PMID: 37041812 PMCID: PMC10082885 DOI: 10.1007/s10068-022-01225-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2022] [Revised: 10/31/2022] [Accepted: 12/08/2022] [Indexed: 12/29/2022] Open
Abstract
Chestnut inner shell (CIS) was fermented at 30 °C for 12 day using Monascus kaoliang, either in solid or submerged state, and alcohol extracts (70% ethanol) of the fermented CIS were examined for their antioxidant (total phenol content and diphenylpicrylhydrazyl radical scavenging activity) and in vitro cosmeceutical activities (tyrosinase and elastase inhibitory activities). Both activities were significantly increased by the M. kaoliang-fermentation, more apparently by submerged fermentation (SMF) than by solid-state fermentation (SSF). The cosmeceutical activity reached its maximum value on the 3rd day of fermentation. The residual amounts of phenolic acids and catechins in the CIS extracts were increased by the fermentation, up to 395.0 and 344.3 µg/g, respectively. More phenolic acids were produced by SMF than SSF, whereas more catechins were produced by SSF than SMF. Therefore, SMF using M. kaoliang was an efficient process for the utilization of CIS as a source of cosmeceuticals.
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Affiliation(s)
- Ying-yu Jin
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul, 02841 South Korea
- Institute of Biomedical Science & Food Safety, Korea University, Seoul, 02841 South Korea
| | - Nuntinee Ritthibut
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul, 02841 South Korea
- Institute of Biomedical Science & Food Safety, Korea University, Seoul, 02841 South Korea
| | - Seung-Taik Lim
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul, 02841 South Korea
- Institute of Biomedical Science & Food Safety, Korea University, Seoul, 02841 South Korea
| | - Su-Jin Oh
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul, 02841 South Korea
- Institute of Biomedical Science & Food Safety, Korea University, Seoul, 02841 South Korea
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18
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Chen CY, Zhang R, Zhang LJ, Hu ZY, Wang SP, Mei X, Mi W, Zhang JY. Biotransformation and bioaccessibility of active ingredients from Radix Astragali by Poria cocos during solid-state fermentation and in vitro digestion and antioxidant activity evaluation. Sci Rep 2023; 13:6888. [PMID: 37106016 PMCID: PMC10140279 DOI: 10.1038/s41598-023-33969-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2023] [Accepted: 04/21/2023] [Indexed: 04/29/2023] Open
Abstract
Radix Astragali is one of the most famous and frequently used health food supplements and herbal medicines. Among more than 227 components of Radix Astragali, Astragaloside IV (AG IV) is famous functional compound and is commonly used as a quality marker for Radix Astragali. However, the relatively low content of AG IV in Radix Astragali (< 0.04%, w/w) severely limits its application. The purpose of this study is to improve the biotransformation of AG IV and its bioaccessibility during in vitro digestion by Poria cocos solid fermenting Radix Astragali. The optimum fermentation conditions were as follows: Inoculation amount 8 mL; fermentation time 10 d; fermentation humidity 90%. Through fermentation, the content of AG IV was increased from 384.73 to 1986.49 μg/g by 5.16-fold. After in vitro digestion, the contents of genistin, calycosin, formononetin, AG IV, Astragaloside II (AG II) and total flavonoids in fermented Radix Astragali (FRA) of enteric phase II (ENTII) were 34.52 μg/g, 207.32 μg/g, 56.76 μg/g, 2331.46 μg/g, 788.31 μg/g, 3.37 mg/g, which were 2.08-fold, 2.51-fold, 1.05-fold, 8.62-fold, 3.22-fold and 1.50-fold higher than those of control, respectively. The Scanning electron microscopy (SEM) of FRA showed rough surface and porous structure. The DPPH and ABTS radical scavenging rate of FRA were higher than those of control. These results showed that the Poria cocos solid fermentation could increase the content of the AG IV in Radix Astragali and improve the bioaccessibility and antioxidant activity of Radix Astragali, which is providing new ideas for future development and utilization of Radix Astragali.
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Affiliation(s)
- Cai-Yun Chen
- School of Public Health and Management, Binzhou Medical University, Yantai, People's Republic of China
| | - Run Zhang
- School of Pharmaceutical Science, Binzhou Medical University, Yantai, 264003, People's Republic of China
| | - Li-Jie Zhang
- School of Public Health and Management, Binzhou Medical University, Yantai, People's Republic of China
| | - Zhi-Yong Hu
- School of Public Health and Management, Binzhou Medical University, Yantai, People's Republic of China
| | - Shao-Ping Wang
- School of Pharmaceutical Science, Binzhou Medical University, Yantai, 264003, People's Republic of China
| | - Xue Mei
- School of Public Health and Management, Binzhou Medical University, Yantai, People's Republic of China
| | - Wei Mi
- School of Public Health and Management, Binzhou Medical University, Yantai, People's Republic of China.
| | - Jia-Yu Zhang
- School of Pharmaceutical Science, Binzhou Medical University, Yantai, 264003, People's Republic of China.
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19
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Italian Grape Ale Beers Obtained with Malvasia di Candia Aromatica Grape Variety: Evolution of Phenolic Compounds during Fermentation. Foods 2023; 12:foods12061196. [PMID: 36981123 PMCID: PMC10047963 DOI: 10.3390/foods12061196] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2023] [Revised: 03/09/2023] [Accepted: 03/10/2023] [Indexed: 03/14/2023] Open
Abstract
Italian grape ale (IGA) beers have been categorized by the Beer Judge Certification Program as a sub-category of fruit beers in which grape, or grape must, is added during the brewing process to provide additional characteristics to the final beer. In the present work, IGA beers have been produced with must and pomace of the Malvasia di Candia Aromatica (MaCA) grape variety, which were added before fermentation at two different percentages (10% and 20%). The (poly)phenolic profile of IGA beers have been characterized with HPLC-MS/MS and compared to a golden ale control beer (produced in the same conditions without the addition of grape-derived ingredients). A series of sub-samples have been collected to monitor the (poly)phenol profile at time 0 and during the different phases of the fermentation process (1, 3, 5, 7 30, 65 days). Results demonstrated how the addition of pomace allowed to significantly enrich (p < 0.05) final beers in total (poly)phenols detected by MS, while must addition did not influence that amount if compared to the control sample. However, a PCA cluster analysis identified strong similarities among IGA beers and differentiated them to control beer samples. This study underlined how the addition of must and pomace from the MaCA grape variety improved the (poly)phenolic profile of beer from both a qualitative and quantitative point of view.
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20
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Hsieh CC, Yu SH, Cheng KW, Liou YW, Hsu CC, Hsieh CW, Kuo CH, Cheng KC. Production and analysis of metabolites from Solid-State Fermentation of Chenopodium formosanum (Djulis) Sprouts in a Bioreactor. Food Res Int 2023; 168:112707. [PMID: 37120190 DOI: 10.1016/j.foodres.2023.112707] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2022] [Revised: 03/07/2023] [Accepted: 03/14/2023] [Indexed: 03/19/2023]
Abstract
The study utilized fresh fourth-day Chenopodium formosanum sprouts as the substrate for Rhizopus oligosporus fermentation. The resultant products showed higher antioxidant capacity than those from C. formosanum grains. Compared to traditional plate fermentation (PF), fermentation in a bioreactor (BF) (35 °C, 0.4 vvm aeration at 5 rpm) led to higher free peptide content (99.56 ± 7.77 mg casein tryptone/g) and enzyme activity (amylase, glucosidase, and proteinase are 2.21 ± 0.01, 54.57 ± 10.88, and 40.81 ± 6.52 U/g, respectively) than traditional plate fermentation (PF). Using mass spectrometry analysis, two peptides TDEYGGSIENRFMN and DNSMLTFEGAPVQGAAAITEK were predicted to possess high bioactive properties as DPP IV and ACE inhibitors. Additionally, over twenty new metabolites (aromatics, amines, fatty acids, and carboxylic acids) were discovered in the BF system compared to its PF counterpart. Results suggest that using a BF system to ferment C. formosanum sprouts is an appropriate method to scale-up fermentation and enhance nutritional values as well as bioactivities.
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Affiliation(s)
- Chen-Che Hsieh
- Institute of Biotechnology, National Taiwan University, No. 1, Sec. 4, Roosevelt Rd, Taipei 10617, Taiwan, ROC
| | - Shu-Han Yu
- Institute of Biotechnology, National Taiwan University, No. 1, Sec. 4, Roosevelt Rd, Taipei 10617, Taiwan, ROC
| | - Kai-Wen Cheng
- Department of Chemistry, National Taiwan University, No. 1, Sec. 4, Roosevelt Rd, Taipei 10617, Taiwan, ROC
| | - Yu-Wei Liou
- Institute of Food Science Technology, National Taiwan University, No. 1, Sec. 4, Roosevelt Rd, Taipei 10617, Taiwan, ROC
| | - Cheng-Chih Hsu
- Department of Chemistry, National Taiwan University, No. 1, Sec. 4, Roosevelt Rd, Taipei 10617, Taiwan, ROC
| | - Chang-Wei Hsieh
- Department of Food Science and Biotechnology, National Chung Hsing University, 145 Xingda Rd, South Dist, Taichung 40227, Taiwan, ROC
| | - Chia-Hung Kuo
- Department of Seafood Science, National Kaohsiung University of Science and Technology, No. 142, Haijhuan Rd, Nanzih District, Kaohsiung 81157, Taiwan, ROC
| | - Kuan-Chen Cheng
- Institute of Biotechnology, National Taiwan University, No. 1, Sec. 4, Roosevelt Rd, Taipei 10617, Taiwan, ROC; Institute of Food Science Technology, National Taiwan University, No. 1, Sec. 4, Roosevelt Rd, Taipei 10617, Taiwan, ROC; Department of Optometry, Asia University, 500, Lioufeng Rd, Wufeng, Taichung 41354, Taiwan, ROC; Department of Medical Research, China Medical University Hospital, China Medical University, 91, Hsueh-Shih Road, Taichung 40402, Taiwan, ROC.
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21
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Li M, Qin J, Zhong B, Hao F, Wu Z. Improving acidity and flavors of citrus juice as well as its antioxidant activity by cofermentation with deacidification bacteria combination. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102592] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/30/2023]
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22
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Hussain Zaki U, Fryganas C, Trijsburg L, Feskens E, Capuano E. Influence of different processing method on lignan content of selected Malaysian plant-based foods. Food Chem 2023; 404:134607. [DOI: 10.1016/j.foodchem.2022.134607] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2022] [Revised: 09/03/2022] [Accepted: 10/11/2022] [Indexed: 11/22/2022]
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23
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Evaluation of Fermented Turmeric Milk by Lactic Acid Bacteria to Prevent UV-Induced Oxidative Stress in Human Fibroblast Cells. FERMENTATION-BASEL 2023. [DOI: 10.3390/fermentation9030230] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/04/2023]
Abstract
The nutrition enhancement of turmeric using lactic acid bacteria (LAB) was studied. Among the 23 different LAB strains, Levilactobacillus brevis BCRC12247 was chosen due to its robustness. The fermentation of a turmeric drink from L. brevis significantly improved DPPH antioxidant activity (from 71.57% to 75.87%) and total reducing capacity (2.94 ± 0.03 mM Trolox/g dw) compared to the unfermented product. The fermented turmeric samples were subjected to liquid–liquid partition, producing four different fractions. An in vitro study was conducted by treating the fractions on human fibroblast cells (Hs68). The results indicated that hexane (Hex) and water residual (WA) samples could significantly attenuate UVA (15 J/cm2)-induced reactive oxygen species (ROS), reducing the oxidative damage from 16.99 ± 3.86 to 3.42 ± 2.53 and 3.72 ± 1.76 times, respectively. Real-time polymerase chain reaction (qPCR) results showed that Hex and WA inhibited the expression of c-jun and c-fos and lowered the mmp-1 value compared to the negative control group (by 2.72 and 2.58 times, respectively). Moreover, the expressions of Nrf2 and downstream antioxidant-related genes were significantly elevated in the Hex fraction. Therefore, fermentation using L. brevis can be an effective method to elevate the nutritional values of turmeric, protecting fibroblast cells from UVA-induced photoaging and oxidative stress.
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Changes in Bio-Functional Compounds, ACE Inhibition, and Antioxidant Capacity after Mixed Fermentation of Eight Whole Grains. FERMENTATION-BASEL 2023. [DOI: 10.3390/fermentation9030209] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/25/2023]
Abstract
Whole grains are rich in nutrients and antioxidants and can be fermented to increase their biological functions. This study used two fermentation steps to ferment eight whole grains. The bio-functional compounds, ACE inhibition, and antioxidant capacity were measured during the second fermentation step. The results indicate that the total phenols content increased by 2605%, total flavonoid content increased by 1707%, ABTS radical scavenging capacity increased by 239%, DPPH radical scavenging capacity increased by 325%, GABA increased by 4810%, glucuronic acid increased by 4278%, ACE inhibition increased by 69.28%, and total amino acids increased by 2197.72% after 13 weeks of fermentation. These results showed that a fermentation beverage with eight whole grains could be considered a drink with health benefits.
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25
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Application of Cellulase for Contributing Phenolic Release and Conversion in Oats (Avena sativa L.) During Microbial Fermentation. Appl Biochem Biotechnol 2023:10.1007/s12010-023-04321-3. [PMID: 36689163 DOI: 10.1007/s12010-023-04321-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 01/10/2023] [Indexed: 01/24/2023]
Abstract
In this work, Monascus fermentation and cellulase hydrolysis (MCF) of oats (Avena sativa L.) to release and convert phenolic fraction was investigated. Results showed the fungus Monascus grew well with a biomass of 27.03 mg/g glucosamine equivalent in MCF, following the destruction of oat cellular structures. SDS-PAGE revealed lots of enzymes were regulated with the α-amylase and FPase activity achieved 139.25 U/g and 1.84 U/g in MCF, respectively. Compared with unfermented oats, content of the total phenolic fractions was increased by 19.2 times in MCF, suggesting a phenolic release process occurred during fermentation. Moreover, the soluble-free chlorogenic acid upregulated to 510.00 mg/kg whereas the insoluble-bound ferulic acid downregulated to 193.36 mg/kg in MCF, indicating a transformation process of chlorogenic acid from ferulic acid in oats was enhanced. Based on this, a possible pathway of phenolic release and conversion in oats during fermentation with Monascus spp. was revealed. This study was helpful to enrich the theory of microbial metabolism and transformation in grain materials.
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26
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Enhancement of Human Epidermal Cell Defense against UVB Damage by Fermentation of Passiflora edulis Sims Peel with Saccharomyces cerevisiae. Nutrients 2023; 15:nu15030501. [PMID: 36771204 PMCID: PMC9921891 DOI: 10.3390/nu15030501] [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: 12/11/2022] [Revised: 01/05/2023] [Accepted: 01/13/2023] [Indexed: 01/21/2023] Open
Abstract
The processing of Passiflora edulis Sims results in large amounts of wasted peel resources and environmental pollution. In order to improve the utilisation of natural plant resources and economic benefits, this study uses Saccharomyces cerevisiae to ferment Passiflora edulis Sims peel to obtain Passiflora edulis Sims peel fermentation broth (PF). The content of active substances in unfermented Passiflora edulis Sims peel water extract (PW) and PF is then determined, as well as their in vitro antioxidant capacity. The protective effects of PF and PW on UVB-induced skin inflammation and skin barrier damage in human immortalised epidermal keratinocytes (HaCaT) cells (including cell viability, ROS, HO-1, NQO1, IL-1β, IL-8, TNF-α, KLK-7, FLG, AQP3 and Caspase 14 levels) are investigated. Studies have shown that PF enhances the content of active substances more effectively compared to PW, showing a superior ability to scavenge free radical scavenging and antioxidants. PW and PF can effectively scavenge excess intracellular ROS, reduce the cellular secretion of pro-inflammatory factors, regulate the content of skin barrier-related proteins and possibly respond to UVB-induced cell damage by inhibiting the activation of the PI3K/AKT/mTOR signalling pathway. Studies have shown that both PW and PF are safe and non-irritating, with PF exploiting the efficacy of Passiflora edulis Sims peel more significantly, providing a superior process for the utilisation of Passiflora edulis Sims waste. At the same time, PF can be developed and used as a functional protective agent against ultraviolet damage to the skin, thereby increasing the value of the use of Passiflora edulis Sims waste.
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Huang CH, Hsiao SY, Lin YH, Tsai GJ. Effects of Fermented Citrus Peel on Ameliorating Obesity in Rats Fed with High-Fat Diet. Molecules 2022; 27:8966. [PMID: 36558098 PMCID: PMC9786243 DOI: 10.3390/molecules27248966] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2022] [Revised: 12/01/2022] [Accepted: 12/14/2022] [Indexed: 12/23/2022] Open
Abstract
Although citrus peel is a waste material, it contains a variety of bioactive components. As our preliminary findings showed that citrus peels fermented with Saccharomyces cerevisiae T1 contained increased levels of anti-obesity flavonoids, the objective of this study was to prepare fermented citrus peel and to investigate its effect on ameliorating obesity in Sprague Dawley (SD) rats fed with a high-fat diet (HFD). After fermentation, the amounts of limonene, nobiletin and 3-methoxynobiletin in citrus peel were markedly increased. SD rats were fed with an HFD for 10 weeks, followed by fermented citrus peel-containing HFD (0.3% or 0.9% w/w) for 6 weeks. Compared with those fed with an HFD alone, lower levels of body weight, visceral fat, body fat percentage, blood triglyceride, total cholesterol, low-density lipoprotein, malondialdehyde and hepatic adipose accumulation were observed in rats fed with fermented citrus peel. In parallel, hepatic levels of acetyl-CoA carboxylase and fatty acid synthase were diminished, and the level of hormone sensitivity lipase in visceral fat was elevated. These results reveal fermented citrus peel is a promising natural product with beneficial effects of alleviating HFD-induced obesity.
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Affiliation(s)
- Chung-Hsiung Huang
- Department of Food Science, National Taiwan Ocean University, Keelung 20224, Taiwan
| | - Shun-Yuan Hsiao
- Department of Food Science, National Taiwan Ocean University, Keelung 20224, Taiwan
| | - Yung-Hsiang Lin
- Research and Design Center, TCI Co., Ltd., Taipei 11494, Taiwan
| | - Guo-Jane Tsai
- Department of Food Science, National Taiwan Ocean University, Keelung 20224, Taiwan
- Center for Marine Bioscience and Biotechnology, National Taiwan Ocean University, Keelung 20224, Taiwan
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Zahid HF, Ali A, Ranadheera CS, Fang Z, Dunshea FR, Ajlouni S. In vitro bioaccessibility of phenolic compounds and alpha-glucosidase inhibition activity in yoghurts enriched with mango peel powder. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.102011] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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29
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Traditional rice-based fermented products: Insight into their probiotic diversity and probable health benefits. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.102082] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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30
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Starzyńska-Janiszewska A, Stodolak B, Fernández-Fernández C, Mickowska B, Verardo V, Gómez-Caravaca AM. Phenolic Profile, Antioxidant Activity and Amino Acid Composition of Moringa Leaves Fermented with Edible Fungal Strains. Foods 2022; 11:3762. [PMID: 36496571 PMCID: PMC9736034 DOI: 10.3390/foods11233762] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2022] [Revised: 11/13/2022] [Accepted: 11/19/2022] [Indexed: 11/24/2022] Open
Abstract
Solid-state fermentation (SSF) is widely recognised as a technique to increase the bioactive potential and nutritional value of plant materials. However, the effect of this biotreatment differs for individual substrates. This study aimed to evaluate the impact of SSF with filamentous fungi (Rhizopus, Aspergillus, and Neurospora) on a moringa leaf phenolic profile, antioxidant activity, and amino acid composition. A total of 43 phenolic compounds were determined in the dried leaves analysed by HPLC-ESI-TOF-MS. The leaves contained 11.79 mg/g of free phenolics: flavonols (80.6%, mainly quercetin and kaempferol glycosides), hydroxycinnamic acid derivatives (12.3%), vitexin and vicenin (6.9%), and a small amount of lignan (isolariciresinol isomers). The result of the 1-day fermentation was a slight enhancement in the concentration of individual free phenolics (flavones) and the antioxidant activity of the leaves. However, extending the incubation period caused a significant decrease in those parameters and cannot be recommended for obtaining a food fortificant from moringa leaves. In contrast, the 3-day fermentation with N. intermedia led to a 26% average accumulation of individual amino acids. Therefore, the SSF with Neurospora can be a promising method for improving the nutritional composition of moringa leaves and needs further investigation.
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Affiliation(s)
- Anna Starzyńska-Janiszewska
- Department of Biotechnology and General Technology of Food, Faculty of Food Technology, University of Agriculture in Krakow, Balicka 122, 30-149 Kraków, Poland
| | - Bożena Stodolak
- Department of Biotechnology and General Technology of Food, Faculty of Food Technology, University of Agriculture in Krakow, Balicka 122, 30-149 Kraków, Poland
| | - Carmen Fernández-Fernández
- Department of Analytical Chemistry, Faculty of Sciences, University of Granada, Av. de Fuentenueva s/n, 18071 Granada, Spain
| | - Barbara Mickowska
- Malopolska Centre of Food Monitoring, Faculty of Food Technology, University of Agriculture in Krakow, 30-149 Kraków, Poland
| | - Vito Verardo
- Department of Nutrition and Food Science, Campus of Cartuja, University of Granada, 18071 Granada, Spain
- Institute of Nutrition and Food Technology ‘José Mataix’, Biomedical Research Centre, University of Granada, Avda del Conocimiento s/n, 18100 Armilla, Spain
| | - Ana María Gómez-Caravaca
- Department of Analytical Chemistry, Faculty of Sciences, University of Granada, Av. de Fuentenueva s/n, 18071 Granada, Spain
- Institute of Nutrition and Food Technology ‘José Mataix’, Biomedical Research Centre, University of Granada, Avda del Conocimiento s/n, 18100 Armilla, Spain
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31
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Anti-Pollution Activity, Antioxidant and Anti-Inflammatory Effects of Fermented Extract from Smilax china Leaf in Macrophages and Keratinocytes. COSMETICS 2022. [DOI: 10.3390/cosmetics9060120] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
Air pollution has considerable effects on the human skin, showing that every single pollutant has a different toxicological impact on it. The oxidative stress that exceeds the skin’s antioxidant capacity can lead to oxidative damage and premature skin aging by repeated air pollutant contact. In this study, according to the generalized protocol available to objectively substantiate the ‘anti-pollution’ claim, we evaluated several biomarkers after pollutants exposure in Raw 264.7 macro-phages and HaCaT keratinocytes to investigate the possibility of anti-pollution cosmetic material of fermented extract from Smilax china leaves (FESCL). FESCL decreased pollutants-induced luciferase activity in a dose-dependent manner, and FESCL significantly inhibited XRE-luciferase activity at a concentration of 1%. The IC50 value of FESCL showed the same DPPH scavenging activity at 0.0625% as ascorbic acid, and the maximum DPPH scavenging activity (92.44%) at 1%. The maximum permissible non-cytotoxic concentrations of FESCL for a Raw 264.7 cell was determined to be 2%, where PGE2 production of FESCL was inhibited by 78.20%. These results show the anti-pollution activity of FESCL against the pollutant-stimulated human living skin explants. In conclusion, we confirmed the anti-pollution potential of FESCL as one of the functional materials in cosmetic formulation.
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32
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Peng F, Huang H, Lin JX, Yang T, Xie M, Xiong T, Peng Z. Development of yacon syrup fermented by Lactiplantibacillus plantarum NCU001043: Metabolite profiling, antioxidant and glycosidase inhibition activity. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114051] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/31/2022]
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33
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He Z, Zhang H, Wang T, Wang R, Luo X. Effects of Five Different Lactic Acid Bacteria on Bioactive Components and Volatile Compounds of Oat. Foods 2022; 11:3230. [PMCID: PMC9602019 DOI: 10.3390/foods11203230] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022] Open
Abstract
In this research, oats were fermented with Lactobacillus plantarum, Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus bulgaricus and Streptococcus thermophilus for 48 h at 37 °C. The purpose of this work was to compare the growth capacities of the five lactic acid bacteria (LAB) in the oat matrix and the effects of fermentation on the contents of the bioactive components of oat, such as β-glucan, polyphenols, flavonoids and volatile compounds at different time (0, 4, 8, 12, 24, 36 and 48 h). After 48 h of fermentation, the number of living L. acidophilus in oat reached 7.05 × 109 cfu/mL, much higher than that of other strains. S. thermophilus retained the greatest β-glucan content, and L. casei had increased total polyphenol and total flavonoid contents. The proportion of free and bound polyphenols and flavonoids in all samples was changed by microbial action, indicating that forms of polyphenols and flavonoids can be transformed during the fermentation process, and the changes varied with different strains. The samples with L. plantarum, L. acidophilus, and L. casei fermentation contained more alcohols, whereas those with S. thermophilus and L. bulgaricus fermentation had more aldehydes, which revealed that the composition of volatile components was related to strains. The results indicate that oat substrate is a good medium for LAB growth. This study provides a reference for the use of different strains to achieve different fermentation purposes and a theoretical basis for the further processing of oat and fermented oat beverages.
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Affiliation(s)
- Zhishu He
- National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi 214122, China
| | - Hao Zhang
- National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi 214122, China
| | - Tao Wang
- National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi 214122, China
| | - Ren Wang
- National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi 214122, China
- Correspondence: (R.W.); (X.L.)
| | - Xiaohu Luo
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315211, China
- Correspondence: (R.W.); (X.L.)
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Barros RGC, Pereira UC, Andrade JKS, Nogueira JP, de Oliveira CS, Narain N. Process optimization for simultaneous production of phenolic acids and enzymes with high transfructosylation activity in cupuassu ( Theobroma grandiflorum) residue by submerged fermentation with Aspergillus carbonarius. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:3895-3907. [PMID: 36193385 PMCID: PMC9525564 DOI: 10.1007/s13197-022-05418-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/22/2022] [Accepted: 02/24/2022] [Indexed: 06/16/2023]
Abstract
Cupuassu (Theobroma grandiflorum) generates a large amount of waste, which can be better used to obtain products with high added value through biotechnological processes. Thus, the present study aimed to obtain optimized conditions for the simultaneous production of phenolic acids, invertases and transferases enzymes in cupuassu residue with Aspergillus carbonarius. The main methodologies used to select the variables that influence the system were a Plackett-Burman design, followed by a Central Composite Rotational Design. The optimal conditions were use of 17.3% sucrose, 5.1% residue and 4.6% yeast extract to produce 2204.89 ± 5.75 mg GAE/100 g, 39.84 ± 2.08 U/mL of hydrolytic activity, 168.09 ± 3.81 U/mL of transfructosylation activity and 4.23 ± 0.19 of transfructosylation and hydrolytic activity ratio. Among the phenolic acids identified by the UFLC-DAD system, there was an increase of 148.17% in gallic acid and 205.51% in protocatechuic acid. The antioxidant activities also showed changes after fermentation, with an increase of 350% for the ABTS assay, 51.97% for FRAP, 22.65% for ORAC and 16.03% for DPPH. To the best of our knowledge, this is the first time that cupuassu residue is fermented with Aspergillus carbonarius to obtain invertases and transferases enzymes and phenolic acids. Supplementary Information The online version contains supplementary material available at 10.1007/s13197-022-05418-z.
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Affiliation(s)
- Romy Gleyse Chagas Barros
- Laboratory of Flavor & Chromatographic Analysis, PROCTA, Federal University of Sergipe, São Cristóvão, SE 49100-000 Brazil
| | - Ubatã Corrêa Pereira
- Laboratory of Flavor & Chromatographic Analysis, PROCTA, Federal University of Sergipe, São Cristóvão, SE 49100-000 Brazil
| | - Julianna Karla Santana Andrade
- Laboratory of Flavor & Chromatographic Analysis, PROCTA, Federal University of Sergipe, São Cristóvão, SE 49100-000 Brazil
| | - Juliete Pedreira Nogueira
- Laboratory of Flavor & Chromatographic Analysis, PROCTA, Federal University of Sergipe, São Cristóvão, SE 49100-000 Brazil
| | - Christean Santos de Oliveira
- Laboratory of Flavor & Chromatographic Analysis, PROCTA, Federal University of Sergipe, São Cristóvão, SE 49100-000 Brazil
| | - Narendra Narain
- Laboratory of Flavor & Chromatographic Analysis, PROCTA, Federal University of Sergipe, São Cristóvão, SE 49100-000 Brazil
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Zha Z, Liu S, Liu Y, Li C, Wang L. Potential Utility of Natural Products against Oxidative Stress in Animal Models of Multiple Sclerosis. Antioxidants (Basel) 2022; 11:antiox11081495. [PMID: 36009214 PMCID: PMC9404913 DOI: 10.3390/antiox11081495] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2022] [Revised: 06/27/2022] [Accepted: 07/26/2022] [Indexed: 11/17/2022] Open
Abstract
Multiple sclerosis (MS) is an autoimmune-mediated degenerative disease of the central nervous system (CNS) characterized by immune cell infiltration, demyelination and axonal injury. Oxidative stress-induced inflammatory response, especially the destructive effect of immune cell-derived free radicals on neurons and oligodendrocytes, is crucial in the onset and progression of MS. Therefore, targeting oxidative stress-related processes may be a promising preventive and therapeutic strategy for MS. Animal models, especially rodent models, can be used to explore the in vivo molecular mechanisms of MS considering their similarity to the pathological processes and clinical signs of MS in humans and the significant oxidative damage observed within their CNS. Consequently, these models have been used widely in pre-clinical studies of oxidative stress in MS. To date, many natural products have been shown to exert antioxidant effects to attenuate the CNS damage in animal models of MS. This review summarized several common rodent models of MS and their association with oxidative stress. In addition, this review provides a comprehensive and concise overview of previously reported natural antioxidant products in inhibiting the progression of MS.
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Metabolite profiling and pathway prediction of laver (Porphyra dentata) kombucha during fermentation at different temperatures. Food Chem 2022; 397:133636. [PMID: 35901612 DOI: 10.1016/j.foodchem.2022.133636] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2022] [Revised: 05/18/2022] [Accepted: 07/03/2022] [Indexed: 11/22/2022]
Abstract
This study is aimed to explore the impact of fermentation temperature on laver kombucha by profiling the accumulation and degradation of metabolites and elucidating their related pathways of metabolism. Laver kombucha was produced through ultrasound-assisted extraction and fermentation using a biofilm called SCOBY at 25 and 30 °C (hereafter named K-25 and K-30, respectively) for 14 days. Overall, organic acids, soluble sugars, amino acids, and phenolic compounds were found to participate in the biosynthesis pathway. The level of amino acids showed a decreasing trend, except taurine in the K-30. At day 14, phenolic compounds (pyrogallol, ρ-hydroxybenzoic acid, ρ-coumaric acid, salicylic acid, rutin, and naringin) were accumulated in both samples. Although it showed a similar trend, K-25 exhibited a higher metabolite accumulation tendency than K-30. This comprehensive characterization of the dynamic changes of metabolites and pathway prediction can pinpoint the influence of the fermentation conditions on the biosynthesis of secondary metabolites.
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Rohani AS, Yuandani Y, Sitorus P, Andrianto D, Dalimunthe A. Anti-hypercholesterolemic activity of standardized fermented Allium cepa L. var aggregatum extract: In vitro and in vivo studies. JOURNAL OF HERBMED PHARMACOLOGY 2022. [DOI: 10.34172/jhp.2022.44] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022] Open
Abstract
Introduction: Allium cepa extract has been reported to have anti-hypercholesterolemic activity in rats. This study was conducted to investigate the effects of standardized fermented A. cepa L. var aggregatum extract on cholesterol levels and HMG-CoA reductase enzyme. Methods: The fermented A. cepa extract was standardized by the presence of quercetin using a validated high performance liquid chromatography (HPLC) method. The activity of the extract on HMG-CoA reductase was determined using HMG-CoA Assay kits, then measured by Nano spectrophotometry. In vivo study was conducted in hypercholesterolemic rats. The extract was administered orally at doses of 100, 200, and 300 mg/kg body weight (bw) to rats for 21 days and the cholesterol levels were measured every week. Results: All doses of fermented A. cepa extract and its marker compound, quercetin, ameliorated the levels of high-density lipoprotein cholesterol (HDL-C) and low-density lipoprotein cholesterol (LDL-C) as compared to those of negative control (P<0.05). Of all the doses, fermented A. cepa extract at the dose of 200 mg/kg bw displayed the highest reduction in LDL-C levels. In addition, the extract at the dose of 200 mg/kg bw showed the strongest enhancement in HDL-C levels. The fermented A. cepa extract and quercetin also inhibited the HMG-CoA reductase enzyme with inhibitory activity of 61.78%. Conclusion: The ethanol extract of fermented A. cepa shows anti-hypercholesterolemic activity. The strong anti-hypercholesterolemic activity of the extract might be due to the high amounts of quercetin, although other constituents may also contribute.
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Affiliation(s)
- Ade Sri Rohani
- Department of Pharmacology, Faculty of Pharmacy, Universitas Sumatera Utara, Medan, Indonesia
| | - Yuandani Yuandani
- Department of Pharmacology, Faculty of Pharmacy, Universitas Sumatera Utara, Medan, Indonesia
- Centre of Excellence for Chitosan and Advanced Materials, Universitas Sumatera Utara, Medan, Indonesia
| | - Panal Sitorus
- Department of Biology, Faculty of Pharmacy, Universitas Sumatera Utara, Medan, Indonesia
| | - Dimas Andrianto
- Department of Biochemistry, Bogor Agricultural University, West Java, Indonesia
| | - Aminah Dalimunthe
- Department of Pharmacology, Faculty of Pharmacy, Universitas Sumatera Utara, Medan, Indonesia
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Gulsunoglu-Konuskan Z, Kilic-Akyilmaz M. Microbial Bioconversion of Phenolic Compounds in Agro-industrial Wastes: A Review of Mechanisms and Effective Factors. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:6901-6910. [PMID: 35164503 DOI: 10.1021/acs.jafc.1c06888] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/14/2023]
Abstract
Agro-industrial wastes have gained great attention as a possible source of bioactive compounds, which may be utilized in various industries including pharmaceutics, cosmetics, and food. The food processing industry creates a vast amount of waste which contains valuable compounds such as phenolics. Polyphenols can be found in soluble (extractable or free), conjugated, and insoluble-bound forms in various plant-based foods including fruits, vegetables, grains, nuts, and legumes. A substantial portion of phenolic compounds in agro-industrial wastes is present in the insoluble-bound form attached to the cell wall structural components and conjugated form which is covalently bound to sugar moieties. These bound phenolic compounds can be released from wastes by hydrolysis of the cell wall and glycosides by microbial enzymes. In addition, they can be converted into unique metabolites by methylation, carboxylation, sulfate conjugation, hydroxylation, and oxidation ability of microorganisms during fermentation. Enhancement of concentration and antioxidant activity of phenolic compounds and production of new metabolites from food wastes by microbial fermentation might be a promising way for better utilization of natural resources. This review provides an overview of mechanisms and factors affecting release and bioconversion of phenolic compounds in agro-industrial wastes by microbial fermentation.
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Affiliation(s)
- Zehra Gulsunoglu-Konuskan
- Faculty of Health Sciences, Nutrition and Dietetics Department, Istanbul Aydin University, Istanbul 34295, Turkey
| | - Meral Kilic-Akyilmaz
- Faculty of Chemical and Metallurgical Engineering, Food Engineering Department, Istanbul Technical University, Istanbul 34469, Turkey
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Changes in Phenolic Profiles and Inhibition Potential of Macrophage Foam Cell Formation during Noni (Morinda citrifolia Linn.) Fruit Juice Fermentation. FERMENTATION-BASEL 2022. [DOI: 10.3390/fermentation8050201] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
The dynamic changes in phenolic composition and antioxidant activity, and the potential effect on foam cell formation and cholesterol efflux during noni (Morinda citrifolia Linn.) fruit juice fermentation were investigated in this study. The composition of phenolic compounds was significantly different at various fermentation times. Rutin, quercetin, and isoquercitrin were the major phenolics in fermented noni fruit juice based on a quantitative analysis of representative phenolics. The contents of caffeic acid, 2,4-dihydroxybenzoic acid, p-coumaric acid, rutin, and quercetin tended to increase, while those of isoquercitrin decreased during the fermentation process. Fermented noni juice extracts showed high antioxidant activities against 2,2-diphenyl-1-picrylhydrazyl and 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid), hydroxyl radical scavenging activity, and ferric reducing antioxidant power. Notably, the highest antioxidant activity was observed after 28 days of fermentation. Furthermore, the treatment of fermented noni juice extracts was shown to reduce foam cell formation, intracellular cholesterol level, and the cholesterol esterification ratio. A correlation analysis indicated a strong positive relationship between the phenolic composition, antioxidant activity, and the ratio of cholesterol ester and total cholesterol. This study may provide a theoretical basis for the quality improvement and standardized production of fermented noni fruit juice, thus promoting the development of the noni food industry.
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Lim J, Nguyen TTH, Pal K, Gil Kang C, Park C, Kim SW, Kim D. Phytochemical properties and functional characteristics of wild turmeric ( Curcuma aromatica) fermented with Rhizopus oligosporus. Food Chem X 2022; 13:100198. [PMID: 35499023 PMCID: PMC9039939 DOI: 10.1016/j.fochx.2021.100198] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2021] [Revised: 11/19/2021] [Accepted: 12/23/2021] [Indexed: 12/03/2022] Open
Abstract
Wild turmeric (Curcuma aromatica) was fermented with R. oligosporus. Curcuminoid fermented for 5 days and phenolic compound of all fermented wild turmeric increased. The l-carnitine content of fermented wild turmeric was newly synthesized. The antioxidant activities were enhanced 1.47-fold after fermentation for 3 days. Anti-inflammatory, anti-melanogenic, and anti-obesity effects improved with fermentation.
This study investigated the effect of solid-state fermentation of wild turmeric (Curcuma aromatica) with Rhizopus oligosporus, a common fungus found in fermented soy tempeh, on phytochemical and biological properties. Ultra-performance liquid chromatography–tandem mass spectrometry showed that fermented wild turmeric has higher concentrations of curcumin, demethoxycurcumin, bisdemethoxycurcumin, phenolic compounds and total flavonoid-curcuminoid after fermentation for 1-, 3-, and 5-day relative to non-fermented turmeric. The l-carnitine content reached 242 µg g−1 extract after fermentation for 7-day. Wild turmeric had 1.47- and 2.25-fold increases in ORAC and FRAP, respectively, after 3-day fermentation. The inhibitory effects of fermented wild turmeric on lipid accumulation from 3T3-L1 cells, nitric oxide production from lipopolysaccharide-stimulated RAW264.7 murine macrophages, and melanin formation by B16F10 mouse melanoma cells with α-MSH increased 1.08-, 1.44-, and 1.52-fold, respectively, after 3-day fermentation. Based on these results, fermented wild turmeric product can be used as a functional ingredient in the cosmeceutical and nutraceutical industries.
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Affiliation(s)
- Juho Lim
- Graduate School of International Agricultural Technology, Seoul National University, Pyeongchang-gun, Gangwon-do 25354, South Korea
| | - Thi Thanh Hanh Nguyen
- Institute of Food Industrialization, Institutes of Green Bioscience and Technology, Seoul National University, Pyeongchang-gun, Gangwon-do 25354, South Korea
| | - Kunal Pal
- Department of Biotechnology and Medical Engineering, National Institute of Technology, Rourkela 769008, India
| | - Choon Gil Kang
- Ottogi Corporation, Anyang-si, Gyeonggi-do 14060, South Korea
| | - Chanho Park
- Ottogi Corporation, Anyang-si, Gyeonggi-do 14060, South Korea
| | - Seung Wook Kim
- Ottogi Corporation, Anyang-si, Gyeonggi-do 14060, South Korea
| | - Doman Kim
- Graduate School of International Agricultural Technology, Seoul National University, Pyeongchang-gun, Gangwon-do 25354, South Korea.,Institute of Food Industrialization, Institutes of Green Bioscience and Technology, Seoul National University, Pyeongchang-gun, Gangwon-do 25354, South Korea
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Xu A, Xiao Y, He Z, Liu J, Wang Y, Gao B, Chang J, Zhu D. Use of Non-Saccharomyces Yeast Co-Fermentation with Saccharomyces cerevisiae to Improve the Polyphenol and Volatile Aroma Compound Contents in Nanfeng Tangerine Wines. J Fungi (Basel) 2022; 8:jof8020128. [PMID: 35205881 PMCID: PMC8875693 DOI: 10.3390/jof8020128] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2021] [Revised: 01/22/2022] [Accepted: 01/24/2022] [Indexed: 02/04/2023] Open
Abstract
This study attempted to improve the polyphenol and volatile aroma compound contents in Nanfeng tangerine wines using non-Saccharomyces yeast and Saccharomyces cerevisiae. The effects of fermentation with pure cultures of Candida ethanolica, Hanseniaspora guilliermondii and Hanseniaspora thailandica, as well as in sequential and mixed inoculations (1:1 or 1:100 ratio) with S. cerevisiae in Nanfeng tangerine wines were evaluated. C. ethanolica was found to produce the most polyphenols (138.78 mg/L) during pure fermentation, while H. guilliermondii produced the most volatile aroma compounds (442.34 mg/L). The polyphenol content produced during sequential fermentation with S. cerevisiae and H. guilliermondii (140.24 mg/L) or C. ethanolica (140.21 mg/L) was significantly higher than other co-fermentations. Meanwhile, the volatile aroma compounds were found to be more abundant in S. cerevisiae/H. guilliermondii mixed fermentation (1:1 ratio) (588.35 mg/L) or S. cerevisiae/H. guilliermondii sequential fermentation (549.31 mg/L). Thus, S. cerevisiae/H. guilliermondii sequential fermentation could considerably boost the polyphenol and volatile aroma component contents in Nanfeng tangerine wines. The findings of this study can be used to drive strategies to increase the polyphenol content and sensory quality of tangerine wines and provide a reference for selecting the co-fermentation styles for non-Saccharomyces yeast and S. cerevisiae in fruit wine fermentation.
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Affiliation(s)
- Ahui Xu
- Key Laboratory of Bioprocess Engineering of Jiangxi Province, College of Life Sciences, Jiangxi Science and Technology Normal University, Nanchang 330013, China; (A.X.); (Y.X.); (Z.H.); (Y.W.); (B.G.); (J.C.)
| | - Yiwen Xiao
- Key Laboratory of Bioprocess Engineering of Jiangxi Province, College of Life Sciences, Jiangxi Science and Technology Normal University, Nanchang 330013, China; (A.X.); (Y.X.); (Z.H.); (Y.W.); (B.G.); (J.C.)
- Key Laboratory of Protection and Utilization of Subtropic Plant Resources of Jiangxi Province, College of Life Sciences, Jiangxi Normal University, Nanchang 330022, China
| | - Zhenyong He
- Key Laboratory of Bioprocess Engineering of Jiangxi Province, College of Life Sciences, Jiangxi Science and Technology Normal University, Nanchang 330013, China; (A.X.); (Y.X.); (Z.H.); (Y.W.); (B.G.); (J.C.)
| | - Jiantao Liu
- Key Laboratory of Bioprocess Engineering of Jiangxi Province, College of Life Sciences, Jiangxi Science and Technology Normal University, Nanchang 330013, China; (A.X.); (Y.X.); (Z.H.); (Y.W.); (B.G.); (J.C.)
- Correspondence: (J.L.); (D.Z.)
| | - Ya Wang
- Key Laboratory of Bioprocess Engineering of Jiangxi Province, College of Life Sciences, Jiangxi Science and Technology Normal University, Nanchang 330013, China; (A.X.); (Y.X.); (Z.H.); (Y.W.); (B.G.); (J.C.)
| | - Boliang Gao
- Key Laboratory of Bioprocess Engineering of Jiangxi Province, College of Life Sciences, Jiangxi Science and Technology Normal University, Nanchang 330013, China; (A.X.); (Y.X.); (Z.H.); (Y.W.); (B.G.); (J.C.)
| | - Jun Chang
- Key Laboratory of Bioprocess Engineering of Jiangxi Province, College of Life Sciences, Jiangxi Science and Technology Normal University, Nanchang 330013, China; (A.X.); (Y.X.); (Z.H.); (Y.W.); (B.G.); (J.C.)
| | - Du Zhu
- Key Laboratory of Bioprocess Engineering of Jiangxi Province, College of Life Sciences, Jiangxi Science and Technology Normal University, Nanchang 330013, China; (A.X.); (Y.X.); (Z.H.); (Y.W.); (B.G.); (J.C.)
- Key Laboratory of Protection and Utilization of Subtropic Plant Resources of Jiangxi Province, College of Life Sciences, Jiangxi Normal University, Nanchang 330022, China
- Correspondence: (J.L.); (D.Z.)
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Kamal GM, Uddin J, Muhsinah AB, Wang X, Noreen A, Sabir A, Musharraf SG. 1H NMR-Based metabolomics and 13C isotopic ratio evaluation to differentiate conventional and organic soy sauce. ARAB J CHEM 2022. [DOI: 10.1016/j.arabjc.2021.103516] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022] Open
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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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The Influence of Time and Storage Conditions on the Antioxidant Potential and Total Phenolic Content in Homemade Grape Vinegars. Molecules 2021; 26:molecules26247616. [PMID: 34946694 PMCID: PMC8703868 DOI: 10.3390/molecules26247616] [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: 11/09/2021] [Revised: 12/05/2021] [Accepted: 12/10/2021] [Indexed: 11/17/2022] Open
Abstract
Fermented foods have been an integral part of the cuisines of almost all cultures in the world. In recent years, they have gained ground again, mainly due to their potential health benefits. One such product is grape vinegar, which apart from characteristic taste, is also a source of compounds with antioxidant activity. The aim of the study was to determine the changes in the antioxidant potential and the content of polyphenols that occur during the storage of grape vinegar obtained by spontaneous fermentation. The research material consisted of vinegar made from different white grape varieties grown in Poland. For each variety, two variants were prepared: with and without the addition of sugar in the fermentation process. The antioxidant potential, polyphenol content, soluble solids content and pH were monitored both during the two-month fermentation process and the subsequent 6-months storage under various conditions. Storage conditions and time of the storage affected the antioxidant activity and polyphenol content. The content of these compounds was also influenced by the variety of grapes used as well as the method of vinegar preparation.
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Morreeuw ZP, Ríos-González LJ, Salinas-Salazar C, Melchor-Martínez EM, Ascacio-Valdés JA, Parra-Saldívar R, Iqbal HMN, Reyes AG. Early Optimization Stages of Agave lechuguilla Bagasse Processing toward Biorefinement: Drying Procedure and Enzymatic Hydrolysis for Flavonoid Extraction. Molecules 2021; 26:molecules26237292. [PMID: 34885874 PMCID: PMC8659232 DOI: 10.3390/molecules26237292] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2021] [Revised: 11/04/2021] [Accepted: 11/04/2021] [Indexed: 02/05/2023] Open
Abstract
Agave lechuguilla agro-waste is a promising renewable material for biorefining purposes. The procurement of added-value co-products, such as bioactive phytochemicals, is required to improve bioprocesses and promote the bio-based economy of the productive areas of Mexico. In this study, we aimed to evaluate the effect of post-harvest management and enzymatic pretreatment as the first stages of the A. lechuguilla valorization process. Four drying methods were compared, and enzymatic hydrolysis was optimized to obtain a flavonoid-enriched extract applying ultrasound-assisted extraction. In both experiments, the total phenolic (TPC) and flavonoid (TFC) contents, HPLC-UV flavonoid profiles, and radical scavenging capacity (DPPH) were considered as response variables. The results demonstrated that light exposure during the drying process particularly affected the flavonoid content, whereas oven-dehydration at 40 °C in the dark preserved the flavonoid diversity and antioxidant functionality of the extracts. Flavonoid glycoside recovery, particularly anthocyanidins, was 1.5-1.4-fold enhanced by enzymatic hydrolysis using the commercial mix Ultraflo© under optimized conditions (pH 4, 40 °C, 180 rpm, and 2.5 h) compared to the unpretreated biomass. The extraction of flavonoids from A. lechuguilla bagasse can be carried out using a scalable drying method and enzymatic pretreatment. This study confirmed the potential of this agro-waste as a source of marketable natural products.
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Affiliation(s)
- Zoé P. Morreeuw
- Centro de Investigaciones Biológicas del Noroeste (CIBNOR), Instituto Politécnico Nacional 195, Playa Palo Santa Rita Sur, La Paz 23096, Mexico;
| | - Leopoldo J. Ríos-González
- Departamento de Biotecnología, Facultad de Ciencias Químicas, Universidad Autónoma de Coahuila (UAdeC), Blvd. V. Carranza, Republica Oriente, Saltillo 25280, Mexico;
| | - Carmen Salinas-Salazar
- Tecnologico de Monterrey, School of Engineering and Sciences, Monterrey 64849, Mexico; (C.S.-S.); (E.M.M.-M.)
| | - Elda M. Melchor-Martínez
- Tecnologico de Monterrey, School of Engineering and Sciences, Monterrey 64849, Mexico; (C.S.-S.); (E.M.M.-M.)
| | - Juan A. Ascacio-Valdés
- Bioprocess and Bioproducts Research Group, Food Research Department, Universidad Autónoma de Coahuila (UAdeC), Republica Oriente, Saltillo 25280, Mexico;
| | - Roberto Parra-Saldívar
- Tecnologico de Monterrey, School of Engineering and Sciences, Monterrey 64849, Mexico; (C.S.-S.); (E.M.M.-M.)
- Correspondence: (R.P.-S.); (H.M.N.I.); (A.G.R.)
| | - Hafiz M. N. Iqbal
- Tecnologico de Monterrey, School of Engineering and Sciences, Monterrey 64849, Mexico; (C.S.-S.); (E.M.M.-M.)
- Correspondence: (R.P.-S.); (H.M.N.I.); (A.G.R.)
| | - Ana G. Reyes
- Centro de Investigaciones Biológicas del Noroeste (CIBNOR), Instituto Politécnico Nacional 195, Playa Palo Santa Rita Sur, La Paz 23096, Mexico;
- CONACYT-CIBNOR, Instituto Politécnico Nacional 195, Playa Palo Santa Rita Sur, La Paz 23096, Mexico
- Correspondence: (R.P.-S.); (H.M.N.I.); (A.G.R.)
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The Potential of Traditional Norwegian KVEIK Yeast for Brewing Novel Beer on the Example of Foreign Extra Stout. Biomolecules 2021; 11:biom11121778. [PMID: 34944422 PMCID: PMC8698465 DOI: 10.3390/biom11121778] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/22/2021] [Revised: 11/20/2021] [Accepted: 11/23/2021] [Indexed: 02/06/2023] Open
Abstract
The development of craft brewing has spurred huge interest in unusual and traditional technologies and ingredients allowing the production of beers that would fulfil consumers' growing demands. In this study, we evaluated the brewing performance of traditional Norwegian KVEIK yeast during the production of Foreign Extra Stout beer. The content of alcohol of the KVEIK-fermented beer was 5.11-5.58% v/v, the extract content was 5.05-6.66% w/w, and the pH value was 4.53-4.83. The KVEIK yeast was able to completely consume maltose and maltotriose. The mean concentration of glycerol in KVEIK-fermented beers was higher than in the control sample (1.51 g/L vs. 1.12 g/L, respectively). The use of KVEIK-type yeast can offer a viable method for increasing the concentration of phenolic compounds in beer and for boosting its antioxidative potential. The beers produced with KVEIK-type yeast had a total phenol content of 446.9-598.7 mg GAE/L, exhibited antioxidative potential of 0.63-1.08 mM TE/L in the DPPH• assay and 3.85-5.16 mM TE/L in the ABTS•+ assay, and showed a ferric ion reducing capacity (FRAP) of 3.54-4.14 mM TE/L. The KVEIK-fermented bears contained various levels of volatile compounds (lower or higher depending on the yeast strain) and especially of higher alcohols, such as 3-metylobutanol, 2-metylobutanol, and 1-propanol, or ethyl esters, such as ethyl acetate or decanoate, compared to the control beers. In addition, they featured a richer fruity aroma (apricot, dried fruit, apples) than the control beers fermented with a commercial US-05 strain.
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Adebo OA, Oyedeji AB, Adebiyi JA, Chinma CE, Oyeyinka SA, Olatunde OO, Green E, Njobeh PB, Kondiah K. Kinetics of Phenolic Compounds Modification during Maize Flour Fermentation. Molecules 2021; 26:molecules26216702. [PMID: 34771110 PMCID: PMC8587012 DOI: 10.3390/molecules26216702] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2021] [Revised: 11/01/2021] [Accepted: 11/01/2021] [Indexed: 11/16/2022] Open
Abstract
This study aimed to investigate the kinetics of phenolic compound modification during the fermentation of maize flour at different times. Maize was spontaneously fermented into sourdough at varying times (24, 48, 72, 96, and 120 h) and, at each point, the pH, titratable acidity (TTA), total soluble solids (TSS), phenolic compounds (flavonoids such as apigenin, kaempferol, luteolin, quercetin, and taxifolin) and phenolic acids (caffeic, gallic, ferulic, p-coumaric, sinapic, and vanillic acids) were investigated. Three kinetic models (zero-, first-, and second-order equations) were used to determine the kinetics of phenolic modification during the fermentation. Results obtained showed that fermentation significantly reduced pH, with a corresponding increase in TTA and TSS. All the investigated flavonoids were significantly reduced after fermentation, while phenolic acids gradually increased during fermentation. Among the kinetic models adopted, first-order (R2 = 0.45–0.96) and zero-order (R2 = 0.20–0.82) equations best described the time-dependent modifications of free and bound flavonoids, respectively. On the other hand, first-order (R2 = 0.46–0.69) and second-order (R2 = 0.005–0.28) equations were best suited to explain the degradation of bound and free phenolic acids, respectively. This study shows that the modification of phenolic compounds during fermentation is compound-specific and that their rates of change may be largely dependent on their forms of existence in the fermented products.
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Affiliation(s)
- Oluwafemi Ayodeji Adebo
- Department of Biotechnology and Food Technology, Doornfontein Campus, Faculty of Science, University of Johannesburg, Doornfontein, P.O. Box 17011, Johannesburg 2028, South Africa; (J.A.A.); (S.A.O.); (E.G.); (P.B.N.)
- Correspondence: (O.A.A.); (A.B.O.); (K.K.); Tel.: +27-115596261 (O.A.A.); +27-744113712 (A.B.O.); +27-115596915 (K.K.)
| | - Ajibola Bamikole Oyedeji
- Department of Biotechnology and Food Technology, Doornfontein Campus, Faculty of Science, University of Johannesburg, Doornfontein, P.O. Box 17011, Johannesburg 2028, South Africa; (J.A.A.); (S.A.O.); (E.G.); (P.B.N.)
- Correspondence: (O.A.A.); (A.B.O.); (K.K.); Tel.: +27-115596261 (O.A.A.); +27-744113712 (A.B.O.); +27-115596915 (K.K.)
| | - Janet Adeyinka Adebiyi
- Department of Biotechnology and Food Technology, Doornfontein Campus, Faculty of Science, University of Johannesburg, Doornfontein, P.O. Box 17011, Johannesburg 2028, South Africa; (J.A.A.); (S.A.O.); (E.G.); (P.B.N.)
| | - Chiemela Enyinnaya Chinma
- Department of Food Science and Technology, Federal University of Technology, P.M.B 65, Minna 920001, Nigeria;
- Africa Center of Excellence for Mycotoxin and Food Safety, Federal University of Technology, P.M.B 65, Minna 920001, Nigeria
| | - Samson Adeoye Oyeyinka
- Department of Biotechnology and Food Technology, Doornfontein Campus, Faculty of Science, University of Johannesburg, Doornfontein, P.O. Box 17011, Johannesburg 2028, South Africa; (J.A.A.); (S.A.O.); (E.G.); (P.B.N.)
| | - Oladipupo Odunayo Olatunde
- Department of Food and Human Nutritional Sciences, Faculty of Agricultural and Food Sciences, University of Manitoba, Winnipeg, MB R3T 2N2, Canada;
| | - Ezekiel Green
- Department of Biotechnology and Food Technology, Doornfontein Campus, Faculty of Science, University of Johannesburg, Doornfontein, P.O. Box 17011, Johannesburg 2028, South Africa; (J.A.A.); (S.A.O.); (E.G.); (P.B.N.)
| | - Patrick Berka Njobeh
- Department of Biotechnology and Food Technology, Doornfontein Campus, Faculty of Science, University of Johannesburg, Doornfontein, P.O. Box 17011, Johannesburg 2028, South Africa; (J.A.A.); (S.A.O.); (E.G.); (P.B.N.)
| | - Kulsum Kondiah
- Department of Biotechnology and Food Technology, Doornfontein Campus, Faculty of Science, University of Johannesburg, Doornfontein, P.O. Box 17011, Johannesburg 2028, South Africa; (J.A.A.); (S.A.O.); (E.G.); (P.B.N.)
- Correspondence: (O.A.A.); (A.B.O.); (K.K.); Tel.: +27-115596261 (O.A.A.); +27-744113712 (A.B.O.); +27-115596915 (K.K.)
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Starzyńska-Janiszewska A, Stodolak B, Mickowska B, Socha R. Fermentation with edible Rhizopus strains as a beneficial alternative method in wheat germ cake processing. J Cereal Sci 2021. [DOI: 10.1016/j.jcs.2021.103309] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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Ma S, Zhang H, Xu J. Characterization, Antioxidant and Anti-Inflammation Capacities of Fermented Flammulina velutipes Polyphenols. Molecules 2021; 26:molecules26206205. [PMID: 34684784 PMCID: PMC8537206 DOI: 10.3390/molecules26206205] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/16/2021] [Revised: 10/11/2021] [Accepted: 10/12/2021] [Indexed: 12/04/2022] Open
Abstract
This work investigated the preparation, characterization, antioxidant, and anti-inflammation capacities of Flammulina velutipes polyphenols (FVP) and fermented FVP (FFVP). The results revealed that the new syringic acid, accounting for 22.22%, was obtained after fermentation (FFVP). FFVP exhibits higher antioxidant and anti-inflammation activities than FVP, enhancing cell viability and phagocytosis, inhibiting the secretion of NO and ROS, and reducing the inflammatory response of RAW264.7 cells. This study revealed that FFVP provides a theoretical reference for in-depth study of its regulatory mechanisms and further development of functional antioxidants that are applicable in the food and health industry.
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Affiliation(s)
- Sheng Ma
- School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200436, China;
- Shanghai Key Laboratory for Veterinary and Biotechnology, Shanghai 200436, China
| | - Hongcai Zhang
- School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200436, China;
- Shanghai Key Laboratory for Veterinary and Biotechnology, Shanghai 200436, China
- Correspondence: (H.Z.); (J.X.)
| | - Jianxiong Xu
- School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200436, China;
- Shanghai Key Laboratory for Veterinary and Biotechnology, Shanghai 200436, China
- Correspondence: (H.Z.); (J.X.)
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Chuah HQ, Tang PL, Ang NJ, Tan HY. Submerged fermentation improves bioactivity of mulberry fruits and leaves. CHINESE HERBAL MEDICINES 2021; 13:565-572. [PMID: 36119358 PMCID: PMC9476717 DOI: 10.1016/j.chmed.2021.09.003] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2021] [Revised: 08/16/2021] [Accepted: 08/19/2021] [Indexed: 12/14/2022] Open
Abstract
Objective Mulberry (Morus spp.) fruits and leaves have been proven to possess nutraceutical properties. Due to its fast and easy growing characteristics, mulberry fruits (MF) and leaves (ML) potentially emerge as a great source of functional foods. This study aims to enhance bioactivities (antioxidant, anti-inflammation, and hypoglycemic activity) of MF and ML via submerged fermentation using bacteria (Lactobacillus plantarum TAR 4), yeast (Baker’s yeast and red yeast) and fungi (Tempeh and Tapai starter). Methods In this study, 25% (mass to volume ratio) of MF and ML were fermented (48 h) with 1% (mass to volume ratio) of different microbial cultures, respectively. Effects of different fermentations on MF and ML were determined based on the changes of total phenolics (TPC), flavonoids (TFC), anthocyanins, total sugar, DPPH activity, ferric reducing antioxidant power (FRAP), albumin denaturation inhibition activity (ADI), anti-lipoxygenase activity and α-amylase inhibition activity (AI). Results Generally, ML had higher AI than MF. However, MF exhibited higher DPPH, FRAP and anti-lipoxygenase activity than ML. After all forms of fermentation, DPPH and AI activity of MF and ML were increased significantly (P < 0.05). However, the effects of fermentation on TPC, FRAP, ADI and anti-lipoxygenase activity of MF were in contrast with ML. TPC, FRAP and anti-lipoxygenase activity of ML were enhanced, but reduced in MF after fermentation. Although the effects exerted by different microorganisms in MF and ML fermentation were different, the bioactivities of MF and ML were generally improved after fermentation. Fermentation by Tempeh starter enhanced TPC (by 2-fold), FRAP (by 2.3-fold), AI (at 10% increment) and anti-lipoxygenase activity (by 5-fold) of ML, whereas Tapai fermentation effectively enhanced the DPPH (at 17% increment) and ADI (by 2-fold) activity of MF. Conclusion Findings of this study provide an insight into the future process design of MF and ML processing into novel functional foods.
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