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Gao Z, Zhou MC, Lin J, Lu Y, Liu SQ. Metabolomics analysis of okara probiotic beverages fermented with Lactobacillus gasseri and Limosilactobacillus fermentum by LC-QTOF-MS/MS. Food Chem X 2024; 21:101178. [PMID: 38357377 PMCID: PMC10865209 DOI: 10.1016/j.fochx.2024.101178] [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: 08/27/2023] [Revised: 12/29/2023] [Accepted: 02/01/2024] [Indexed: 02/16/2024] Open
Abstract
In this study, okara was fermented with probiotic strains Lactobacillus gasseri LAC 343 and Limosilactobacillus fermentum PCC, respectively. Significant increases in cell count (by 2.22 log CFU/mL for LAC and 0.82 log CFU/mL for PCC) and significant decreases in pH (by 1.31 for LAC and 1.03 for PCC) were found in fermented okara slurry. In addition, strain LAC tended to produce amino acids, while strain PCC depleted most amino acids. An untargeted metabolomic-based approach using liquid chromatography coupled with quadrupole time-of-flight mass spectrometry was used to further understand the compositional changes and potential health benefits by identifying bioactive metabolites in fermented okara slurry. We successfully identified various beneficial bioactive compounds including γ-aminobutyric acid, indolelactic acid, d-phenyllactic acid, and p-hydroxyphenyllactic acid which had differences in fold-changes in okara slurry fermented with different strains. Our study indicated the feasibility of using probiotics to ferment okara for novel functional food development.
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Affiliation(s)
- Zihan Gao
- Department of Food Science and Technology, Science Drive 2, Faculty of Science, National University of Singapore, Singapore 117542, Singapore
| | - Melody Chang Zhou
- Department of Food Science and Technology, Science Drive 2, Faculty of Science, National University of Singapore, Singapore 117542, Singapore
| | - Jing Lin
- Department of Food Science and Technology, Science Drive 2, Faculty of Science, National University of Singapore, Singapore 117542, Singapore
| | - Yuyun Lu
- Department of Food Science and Technology, Science Drive 2, Faculty of Science, National University of Singapore, Singapore 117542, Singapore
| | - Shao Quan Liu
- Department of Food Science and Technology, Science Drive 2, Faculty of Science, National University of Singapore, Singapore 117542, Singapore
- National University of Singapore (Suzhou) Research Institute, 377 Lin Quan Street, Suzhou Industrial Park, Jiangsu 215123, China
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Zhan Q, Thakur K, Feng JY, Zhu YY, Zhang JG, Wei ZJ. LC-MS based metabolomics analysis of okara fermented by Bacillus subtilis DC-15: Insights into nutritional and functional profile. Food Chem 2023; 413:135656. [PMID: 36780856 DOI: 10.1016/j.foodchem.2023.135656] [Citation(s) in RCA: 16] [Impact Index Per Article: 16.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/06/2022] [Revised: 01/25/2023] [Accepted: 02/06/2023] [Indexed: 02/12/2023]
Abstract
Recent studies emphasize the improved nutritional and functional status of fermented okara; however, little is known about the metabolite change during fermentation and how it alters metabolic pathways. A metabolomics approach based on untargeted LC-MS reveals metabolic changes in okara fermented by Bacillus subtilis DC-15. We identified 761 differential metabolites, with the highest abundances found in amino acids, dipeptides, fatty acids, small molecule sugars, and vitamins. Moreover, these identified metabolites were mapped to their respective biosynthesis pathways in order to gain a better understanding of the biochemical reactions triggered by fermentation. Based on Kyoto Encyclopedia of Genes and Genomes (KEGG) analysis, 485 metabolites were enriched to metabolism-related pathways. They include 37 carbohydrate metabolites, 79 amino acid metabolites, and 22 lipid metabolites. As a result of okara fermentation, we observed a gradual enrichment of metabolites and stabilization of the compounds.
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Affiliation(s)
- Qi Zhan
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China; Ningxia Key Laboratory for the Development and Application of Microbial Resources in Extreme Environments, School of Biological Science and Engineering, North Minzu University, Yinchuan 750021, People's Republic of China.
| | - Kiran Thakur
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China; Ningxia Key Laboratory for the Development and Application of Microbial Resources in Extreme Environments, School of Biological Science and Engineering, North Minzu University, Yinchuan 750021, People's Republic of China.
| | - Jing-Yu Feng
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China.
| | - Yun-Yang Zhu
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China.
| | - Jian-Guo Zhang
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China; Ningxia Key Laboratory for the Development and Application of Microbial Resources in Extreme Environments, School of Biological Science and Engineering, North Minzu University, Yinchuan 750021, People's Republic of China.
| | - Zhao-Jun Wei
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China; Ningxia Key Laboratory for the Development and Application of Microbial Resources in Extreme Environments, School of Biological Science and Engineering, North Minzu University, Yinchuan 750021, People's Republic of China.
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Yao H, Yuan J, Chen R, Kang X, Duan Y, Lei C. Differential analysis and bioactivity identification of Neurospora crassa metabolites based on okara by widely-targeted metabolomics. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114441] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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Bragagnolo FS, Socas-Rodríguez B, Mendiola JA, Cifuentes A, Funari CS, Ibáñez E. Pressurized natural deep eutectic solvents: An alternative approach to agro-soy by-products. Front Nutr 2022; 9:953169. [PMID: 36159477 PMCID: PMC9493435 DOI: 10.3389/fnut.2022.953169] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2022] [Accepted: 08/11/2022] [Indexed: 11/13/2022] Open
Abstract
Soybeans are mainly used for food and biodiesel production. It is estimated that soy crops worldwide will leave about 651 million metric tons of branches, leaves, pods, and roots on the ground post-harvesting in 2022/23. These by-products might serve as largely available and cheap source of high added-value metabolites, such as flavonoids, isoflavonoids, and other phenolic compounds. This work aimed to explore green approaches based on the use of pressurized and gas expanded-liquid extraction combined with natural deep eutectic solvents (NADESs) to achieve phenolic-rich extracts from soy by-products. The total phenolic and flavonoid contents of the generated extracts were quantified and compared with conventional solvents and techniques. Pressurized liquid extraction (PLE) with choline chloride/citric acid/water (1:1:11 – molar ratio) at 120°C, 100 bar, and 20 min, resulted in an optimized condition to generate phenolic and flavonoid-rich fractions of soy by-products. The individual parts of soy were extracted under these conditions, with their metabolic profile obtained by UHPLC-ESI-QToF-MS/MS and potential antioxidant properties by ROS scavenging capacity. Extracts of soy roots presented the highest antioxidant capacity (207.48 ± 40.23 mg AA/g), three times higher than soybean extracts (68.96 ± 12.30). Furthermore, Hansen solubility parameters (HSPs) were applied to select natural hydrophobic deep eutectic solvents (NaHDES) as substituents for n-heptane to defat soybeans. Extractions applying NaHDES candidates achieved a similar yield and chromatography profile (GC-QToF-MS) to n-heptane extracts.
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Affiliation(s)
- Felipe Sanchez Bragagnolo
- Green Biotech Network, School of Agricultural Sciences, São Paulo State University, Botucatu, Brazil
- Laboratory of Foodomics, Institute of Food Science Research, CIAL, CSIC-UAM, Madrid, Spain
| | | | - Jose A. Mendiola
- Laboratory of Foodomics, Institute of Food Science Research, CIAL, CSIC-UAM, Madrid, Spain
| | - Alejandro Cifuentes
- Laboratory of Foodomics, Institute of Food Science Research, CIAL, CSIC-UAM, Madrid, Spain
| | - Cristiano Soleo Funari
- Green Biotech Network, School of Agricultural Sciences, São Paulo State University, Botucatu, Brazil
| | - Elena Ibáñez
- Laboratory of Foodomics, Institute of Food Science Research, CIAL, CSIC-UAM, Madrid, Spain
- *Correspondence: Elena Ibáñez,
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Garcia-Alonso A, Sánchez-Paniagua López M, Manzanares-Palenzuela CL, Redondo-Cuenca A, López-Ruíz B. Edible plant by-products as source of polyphenols: prebiotic effect and analytical methods. Crit Rev Food Sci Nutr 2022; 63:10814-10835. [PMID: 35658778 DOI: 10.1080/10408398.2022.2084028] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
Abstract
Polyphenols with high chemical diversity are present in vegetables both in the edible parts and by-products. A large proportion of them remains unabsorbed along the gastrointestinal tract, being accumulated in the colon, where they are metabolized by the intestinal microbiota. These polyphenols have been found to have "prebiotic-like" effects. The edible plant industry generates tons of residues called by-products, which consist of unutilized plant tissues (peels, husks, calyxes and seeds). Their disposal requires special and costly treatments to avoid environmental complications. Reintroducing these by-products into the value chain using technological and biotechnological practices is highly appealing since many of them contain nutrients and bioactive compounds, such as polyphenols, with many health-promoting properties. Edible plant by-products as a source of polyphenols highlights the need for analytical methods. Analytical methods are becoming increasingly selective, sensitive and precise, but the great breakthrough lies in the pretreatment of the sample and in particular in the extraction methods. This review shows the importance of edible plant by-products as a source of polyphenols, due to their prebiotic effect, and to compile the most appropriate analytical methods for the determination of the total content of phenolic compounds as well as the detection and quantification of individual polyphenols.
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Affiliation(s)
- Alejandra Garcia-Alonso
- Departamento de Nutrición y Ciencia de los Alimentos, Facultad de Farmacia, Universidad Complutense de Madrid, Plaza Ramón y Cajal s/n, Ciudad Universitaria, Madrid, Spain
| | - Marta Sánchez-Paniagua López
- Unidad de Química Analítica, Departamento de Química en Ciencias Farmacéuticas, Facultad de Farmacia, Universidad Complutense, Plaza Ramón y Cajal s/n, Ciudad Universitaria, Madrid, Spain
| | | | - Araceli Redondo-Cuenca
- Departamento de Nutrición y Ciencia de los Alimentos, Facultad de Farmacia, Universidad Complutense de Madrid, Plaza Ramón y Cajal s/n, Ciudad Universitaria, Madrid, Spain
| | - Beatríz López-Ruíz
- Unidad de Química Analítica, Departamento de Química en Ciencias Farmacéuticas, Facultad de Farmacia, Universidad Complutense, Plaza Ramón y Cajal s/n, Ciudad Universitaria, Madrid, Spain
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Garbiec E, Cielecka-Piontek J, Kowalówka M, Hołubiec M, Zalewski P. Genistein-Opportunities Related to an Interesting Molecule of Natural Origin. Molecules 2022; 27:815. [PMID: 35164079 PMCID: PMC8840253 DOI: 10.3390/molecules27030815] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/08/2021] [Revised: 01/21/2022] [Accepted: 01/24/2022] [Indexed: 12/19/2022] Open
Abstract
Nowadays, increasingly more attention is being paid to a holistic approach to health, in which diet contributes to disease prevention. There is growing interest in functional food that not only provides basic nutrition but has also been demonstrated to be an opportunity for the prevention of disorders. A promising functional food is soybean, which is the richest source of the isoflavone, genistein. Genistein may be useful in the prevention and treatment of such disorders as psoriasis, cataracts, cystic fibrosis, non-alcoholic fatty liver disease and type 2 diabetes. However, achievable concentrations of genistein in humans are low, and the use of soybean as a functional food is not devoid of concerns, which are related to genistein's potential side effects resulting from its estrogenic and goitrogenic effects.
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Affiliation(s)
- Ewa Garbiec
- Department of Pharmacognosy, Faculty of Pharmacy, Poznan University of Medical Sciences, 4 Święcickiego St., 60-780 Poznan, Poland; (E.G.); (P.Z.)
| | - Judyta Cielecka-Piontek
- Department of Pharmacognosy, Faculty of Pharmacy, Poznan University of Medical Sciences, 4 Święcickiego St., 60-780 Poznan, Poland; (E.G.); (P.Z.)
| | - Magdalena Kowalówka
- Department of Bromatology, Faculty of Pharmacy, Poznan University of Medical Sciences, 42 Marcelińska St., 60-354 Poznan, Poland;
| | - Magdalena Hołubiec
- Department of Pediatric Gastroenterology and Metabolic Diseases, Poznan University of Medical Sciences, Szpitalna 27/33 St., 60-572 Poznan, Poland;
| | - Przemysław Zalewski
- Department of Pharmacognosy, Faculty of Pharmacy, Poznan University of Medical Sciences, 4 Święcickiego St., 60-780 Poznan, Poland; (E.G.); (P.Z.)
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Feng JY, Wang R, Thakur K, Ni ZJ, Zhu YY, Hu F, Zhang JG, Wei ZJ. Evolution of okara from waste to value added food ingredient: An account of its bio-valorization for improved nutritional and functional effects. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.08.011] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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Bragagnolo FS, Funari CS, Ibáñez E, Cifuentes A. Metabolomics as a Tool to Study Underused Soy Parts: In Search of Bioactive Compounds. Foods 2021; 10:foods10061308. [PMID: 34200265 PMCID: PMC8230045 DOI: 10.3390/foods10061308] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2021] [Revised: 06/01/2021] [Accepted: 06/03/2021] [Indexed: 12/19/2022] Open
Abstract
The valorization of agri-food by-products is essential from both economic and sustainability perspectives. The large quantity of such materials causes problems for the environment; however, they can also generate new valuable ingredients and products which promote beneficial effects on human health. It is estimated that soybean production, the major oilseed crop worldwide, will leave about 597 million metric tons of branches, leaves, pods, and roots on the ground post-harvesting in 2020/21. An alternative for the use of soy-related by-products arises from the several bioactive compounds found in this plant. Metabolomics studies have already identified isoflavonoids, saponins, and organic and fatty acids, among other metabolites, in all soy organs. The present review aims to show the application of metabolomics for identifying high-added-value compounds in underused parts of the soy plant, listing the main bioactive metabolites identified up to now, as well as the factors affecting their production.
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Affiliation(s)
- Felipe Sanchez Bragagnolo
- School of Agricultural Sciences, São Paulo State University (UNESP), Botucatu 18610-034, SP, Brazil; (F.S.B.); (C.S.F.)
- Laboratory of Foodomics, Institute of Food Science Research (CIAL-CSIC), 28049 Madrid, Spain;
| | - Cristiano Soleo Funari
- School of Agricultural Sciences, São Paulo State University (UNESP), Botucatu 18610-034, SP, Brazil; (F.S.B.); (C.S.F.)
| | - Elena Ibáñez
- Laboratory of Foodomics, Institute of Food Science Research (CIAL-CSIC), 28049 Madrid, Spain;
| | - Alejandro Cifuentes
- Laboratory of Foodomics, Institute of Food Science Research (CIAL-CSIC), 28049 Madrid, Spain;
- Correspondence:
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Feng JY, Thakur K, Ni ZJ, Zhu YY, Hu F, Zhang JG, Wei ZJ. Effects of okara and vitamin B 2 bioenrichment on the functional properties and in vitro digestion of fermented soy milk. Food Res Int 2021; 145:110419. [PMID: 34112422 DOI: 10.1016/j.foodres.2021.110419] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2021] [Revised: 05/03/2021] [Accepted: 05/11/2021] [Indexed: 01/29/2023]
Abstract
Due to highly nutritious and well-known prebiotic nature, okara (soy by-product) can improve the physiological benefits of probiotic consumption by enhancing the physicochemical stability and bioavailability of bacteria and metabolites, partially in food matrices and then in gastrointestinal tract. Initially, vitamin B2 producing probiotic Lactobacillus plantarum UFG10 was immobilized with 4% okara for soy milk fermentation. SEM micrographs showed firm adherence of UFG10 to okara surface depicting efficient immobilization. Soy milk fermented with okara immobilized UFG10 showed enhanced β-glucosidase activity, stimulating the biotransformation of isoflavones from glucosides (daidzin, from 27.78 to 9.84 μg/mL; genistin, from 32.58 to 8.33 μg/mL) to aglycones (daidzein, from 0.19 to 30.84 μg/mL; genistein, from 1.42 to 33.10 μg/mL) and higher B2 production (1.53 μg/mL, 12 h) confirmed by HPLC. Okara addition and B2 enrichment could yield relatively higher antioxidant strength than control soy milk. PLSR correlation revealed the effects of okara and B2 on the functional properties of soy milk. After okara immobilization, soy milk showed higher soy protein digestibility after in vitro digestion for 225 min, higher aggregation, and lower protein molecular chains, qualitatively confirmed with Atomic force microscope. Okara immobilized bacterial cells exhibited relatively greater resistance up to 55.1% (p < 0.05) in simulated GIT, indicating okara as an ideal substrate for an efficient immobilization which ultimately improved the fate of soy B2 and protein bioaccessibility and functional products such as isoflavones for micro structural design of soy milk with improved nutrition and digestibility.
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Affiliation(s)
- Jing-Yu Feng
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China.
| | - Kiran Thakur
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China; Collaborative Innovation Center for Food Production and Safety, School of Biological Science and Engineering, North Minzu University, Yinchuan 750021, People's Republic of China.
| | - Zhi-Jing Ni
- Collaborative Innovation Center for Food Production and Safety, School of Biological Science and Engineering, North Minzu University, Yinchuan 750021, People's Republic of China.
| | - Yun-Yang Zhu
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China.
| | - Fei Hu
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China; Collaborative Innovation Center for Food Production and Safety, School of Biological Science and Engineering, North Minzu University, Yinchuan 750021, People's Republic of China.
| | - Jian-Guo Zhang
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China; Collaborative Innovation Center for Food Production and Safety, School of Biological Science and Engineering, North Minzu University, Yinchuan 750021, People's Republic of China.
| | - Zhao-Jun Wei
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China; Collaborative Innovation Center for Food Production and Safety, School of Biological Science and Engineering, North Minzu University, Yinchuan 750021, People's Republic of China.
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