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Improved production of antioxidant-phenolic compounds and certain fungal phenolic-associated enzymes under solid-state fermentation of chia seeds with Trichoderma reesei: response surface methodology-based optimization. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01447-6] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
Abstract
AbstractChia seeds (CS) are becoming increasingly consumed due to their great nutritional and therapeutic properties. In this study, solid-state fermentation (SSF) of CS by Trichoderma reesei was employed to maximize the production of the antioxidant-phenolic compounds and some fungal phenolic-associated enzymes (α-amylase, xylanase, β-glucosidase, polygalacturonase, and phenylalanine ammonia-lyase). The SSF-conditions were statistically optimized using response surface methodology (RSM). In the statistical model, four variables were analyzed at two levels. According to RSM, the adjusted R2 (< 0.9) is reasonably consistent with the predicted R2 (< 0.9), indicating that the statistical model is valid. The optimal conditions for maximum production of both phenolic compounds and fungal phenolic-associated enzymes were found to be 28 °C, pH 7.0, 20% moisture, and 7-day fermentation. The total phenolic content of fermented CS (FCS) increased 23 folds and total antioxidant activity was enhanced by 113- and 150-fold using DPPH and ABTS methods, respectively. Three new phenolics (kaempferol, apigenin, and p-coumaric) were recognized in FCS using HPLC analysis. The activities of all the extracted phenolic-associated enzymes showed strong correlations with the phenolic content of FCS. Against some human-pathogenic bacteria, FCS extract displayed considerably better antibacterial activity than UFCS extract. Finally, the phenolic-rich-FCS can be employed as a dietary supplement as well as an antibacterial agent. Furthermore, T. reesei has produced considerable quantities of industrially valuable enzymes.
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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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Abstract
Rice bran is a by-product of the rice milling process, which refers to the processing of brown rice into polished rice. It contains a considerable amount of functional bioactive compounds. However, the utilization of these compounds is limited and calls for an effort to ferment rice bran. One of the methods that can significantly increase the added value of rice bran as well as its bioactivity is the solid-state fermentation. It can also be one of the strategies that help in the production of rice bran as a functional ingredient with higher bioactivity for health promotion.
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Affiliation(s)
- Ardiansyah
- Department of Food Technology, Universitas Bakrie
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Nada A, Rahmawati NTI, Oktriani A, David W, Astuti RM, Handoko DD, Kusbiantoro B, Budijanto S, Shirakawa H. Volatile Compounds, Sensory Profile and Phenolic Compounds in Fermented Rice Bran. PLANTS 2021; 10:plants10061073. [PMID: 34071857 PMCID: PMC8229494 DOI: 10.3390/plants10061073] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/06/2021] [Revised: 05/21/2021] [Accepted: 05/22/2021] [Indexed: 12/02/2022]
Abstract
Rice bran (RB), a by-product of the rice milling process, is a rich source of bioactive compounds. Current studies have suggested that fermentation can enhance the bioactivities of RB. This study is aimed to analyse the volatile compounds and sensory profile of fermented RB from two cultivars (Inpari 30 and Cempo Ireng) that are well-known in Indonesia, as well as to measure total phenolic content (TPC) and antioxidant activity. Volatile compounds of fermented RB were analyzed using gas chromatography-mass spectrometry combined with headspace-solid phase microextraction. The optimum TPC and antioxidant activity were observed after 72 h fermentation of RB. The 55 volatile compounds were identified in fermented and non-fermented RB. They were classified into alcohols, aldehydes, acids, ketones, phenols, esters, benzene, terpenes, furans, lactone, pyridines, pyrazines, and thiazoles. Volatile compounds were significantly different among the varieties. The sensory analysis showed that the panelists could differentiate sensory profiles (color, taste, flavor, and texture) between the samples. Fermentation can enhance the acceptance of RB. These studies may provide opportunities to promote the production of fermented RB as a functional ingredient with enhanced bioactivity for health promotion.
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Affiliation(s)
- Annisa Nada
- Department of Food Technology, Universitas Bakrie, Jakarta 12920, Indonesia; (A.N.); (N.T.I.R.); (A.O.); (W.D.); (R.M.A.)
| | - Nuraini Tiara Indah Rahmawati
- Department of Food Technology, Universitas Bakrie, Jakarta 12920, Indonesia; (A.N.); (N.T.I.R.); (A.O.); (W.D.); (R.M.A.)
| | - Annisa Oktriani
- Department of Food Technology, Universitas Bakrie, Jakarta 12920, Indonesia; (A.N.); (N.T.I.R.); (A.O.); (W.D.); (R.M.A.)
| | - Wahyudi David
- Department of Food Technology, Universitas Bakrie, Jakarta 12920, Indonesia; (A.N.); (N.T.I.R.); (A.O.); (W.D.); (R.M.A.)
| | - Rizki Maryam Astuti
- Department of Food Technology, Universitas Bakrie, Jakarta 12920, Indonesia; (A.N.); (N.T.I.R.); (A.O.); (W.D.); (R.M.A.)
| | - Dody Dwi Handoko
- Laboratory of Flavor Analysis, Indonesian Center for Rice Research, Indonesian Agency for Agricultural Research and Development, Ministry of Agriculture, Subang, Jawa Barat 41256, Indonesia; (D.D.H.); (B.K.)
| | - Bram Kusbiantoro
- Laboratory of Flavor Analysis, Indonesian Center for Rice Research, Indonesian Agency for Agricultural Research and Development, Ministry of Agriculture, Subang, Jawa Barat 41256, Indonesia; (D.D.H.); (B.K.)
| | - Slamet Budijanto
- Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology, IPB University, Bogor 16680, Indonesia;
| | - Hitoshi Shirakawa
- Laboratory of Nutrition, Graduate School of Agricultural Science, Tohoku University, 468-1 Aramaki Aza Aoba, Aoba-ku, Sendai 980-8572, Japan;
- International Education and Research Center for Food Agricultural Immunology, Graduate School of Agricultural Science, Tohoku University, Sendai 980-8572, Japan
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Khosravi A, Razavi SH. The role of bioconversion processes to enhance bioaccessibility of polyphenols in rice. FOOD BIOSCI 2020. [DOI: 10.1016/j.fbio.2020.100605] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
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6
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Călinoiu LF, Cătoi AF, Vodnar DC. Solid-State Yeast Fermented Wheat and Oat Bran as A Route for Delivery of Antioxidants. Antioxidants (Basel) 2019; 8:antiox8090372. [PMID: 31487918 PMCID: PMC6770529 DOI: 10.3390/antiox8090372] [Citation(s) in RCA: 44] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2019] [Revised: 08/13/2019] [Accepted: 09/01/2019] [Indexed: 02/07/2023] Open
Abstract
The purpose of our study was to evaluate the potential of solid-state yeast fermentation (SSYF) in improving the phenolic acid content and composition, and the antioxidant activity of commercial wheat bran (WB) and oat bran (OB). The ultrasound-assisted methanolic extracts were compared for their total phenolic content (TPC), phenolics composition, and in vitro antioxidant activity in order to study the effect of fermentation time on the chemical profile and activity of bioactive compounds. The comparative analysis revealed significant differences (p < 0.05) between days of fermentation (0 through 6). The highest TPCs were obtained on day 3 for WB (0.84 ± 0.05 mg of gallic acid equivalents [GAE]/g dry weight [DW]), and on day 4 for OB (0.45 ± 0.02 mg GAE/g DW). The highest relative percentage increase in the phenolics concentration of WB was also registered on day 3 (ferulic acid +56.6%, vanillic acid +259.3%, dihydroxybenzoic acids +161.2%, apigenin-glucoside +15.3%); for OB, this was observed on day 4 (avenanthramide 2f +48.5%, ferulic acid +21.2%). Enhanced antioxidant activities were significantly correlated with the highest TPCs. Our results suggest that SSYF may be a useful procedure for enrichment of antioxidants in cereal bran, considering the design of different functional foods and nutraceuticals.
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Affiliation(s)
- Lavinia Florina Călinoiu
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Calea Mănăștur 3-5, 400372 Cluj-Napoca, Romania.
- Institute of Life Sciences, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Calea Mănăștur 3-5, 400372 Cluj-Napoca, Romania.
| | - Adriana-Florinela Cătoi
- Department of Pathophysiology, "Iuliu Haţieganu" University of Medicine and Pharmacy Cluj-Napoca, Victor Babeş street 3-4, 400012 Cluj-Napoca, Romania.
| | - Dan Cristian Vodnar
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Calea Mănăștur 3-5, 400372 Cluj-Napoca, Romania.
- Institute of Life Sciences, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Calea Mănăștur 3-5, 400372 Cluj-Napoca, Romania.
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Abdel‐Aty A, Bassuiny R, Barakat A, Mohamed S. Upgrading the phenolic content, antioxidant and antimicrobial activities of garden cress seeds using solid‐state fermentation by
Trichoderma reesei. J Appl Microbiol 2019; 127:1454-1467. [DOI: 10.1111/jam.14394] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2019] [Revised: 06/24/2019] [Accepted: 07/16/2019] [Indexed: 01/02/2023]
Affiliation(s)
- A.M. Abdel‐Aty
- Molecular Biology Department National Research Centre Dokki, Cairo Egypt
| | - R.I. Bassuiny
- Molecular Biology Department National Research Centre Dokki, Cairo Egypt
| | - A.Z. Barakat
- Molecular Biology Department National Research Centre Dokki, Cairo Egypt
| | - S.A. Mohamed
- Molecular Biology Department National Research Centre Dokki, Cairo Egypt
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Montibeller MJ, de Lima Monteiro P, Tupuna-Yerovi DS, Rios ADO, Manfroi V. Stability assessment of anthocyanins obtained from skin grape applied in kefir and carbonated water as a natural colorant. J FOOD PROCESS PRES 2018. [DOI: 10.1111/jfpp.13698] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
Affiliation(s)
- Maria Jara Montibeller
- Department of Food Science, Institute of Food Science and Technology; Federal University of Rio Grande do Sul; Porto Alegre Brazil
| | - Patric de Lima Monteiro
- Department of Food Science, Institute of Food Science and Technology; Federal University of Rio Grande do Sul; Porto Alegre Brazil
| | - Diego Santiago Tupuna-Yerovi
- Department of Food Science, Institute of Food Science and Technology; Federal University of Rio Grande do Sul; Porto Alegre Brazil
- Agroindustrial Engineering Department; Pontificia Universidad Católica del Ecuador - Sede Manabí; Chone Ecuador
| | - Alessandro de Oliveira Rios
- Department of Food Science, Institute of Food Science and Technology; Federal University of Rio Grande do Sul; Porto Alegre Brazil
| | - Vitor Manfroi
- Department of Food Science, Institute of Food Science and Technology; Federal University of Rio Grande do Sul; Porto Alegre Brazil
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Sharma BR, Kumar V, Gat Y, Kumar N, Parashar A, Pinakin DJ. Microbial maceration: a sustainable approach for phytochemical extraction. 3 Biotech 2018; 8:401. [PMID: 30221114 PMCID: PMC6128812 DOI: 10.1007/s13205-018-1423-8] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/16/2018] [Accepted: 09/01/2018] [Indexed: 10/28/2022] Open
Abstract
A rapid change in the lifestyle has witnessed poor health with the increased incidences of numerous diseases in the recent years, and ultimately increasing the demand of nutritious foods containing phytochemicals. A wide range of phytochemicals (secondary metabolites) is being synthesized in plants, which influence the human health upon consumption as dietary component. Recently, a number of the technologies (conventional and non-conventional methods) have been standardized by the different researchers for the extraction of these phytochemicals depending upon the raw material. However, selection of extraction method for commercial use depends upon various factors such as extraction efficiency, time required, and cost of operation. Considering these factors, microbial maceration is one of the viable approaches which is easy to handle, cost-effective, energy efficient, less hazardous and having high extraction rate. Recently, researchers have utilized this technique for the maceration of different plant-based substrates (such as legumes, cereals, pulses, fruits and vegetables) and their respective wastes for the efficient extraction of numerous phytochemicals with increased efficiency. However, scale up studies and analysis of toxic compounds produced by microbes are still a lacking field and need to be explored further by the researchers and industrialists to bring it into reality. Therefore, the present review aims to document the recent findings related to microbial maceration in a crisp way to provide the complete information to the readers.
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Affiliation(s)
- Basista Rabina Sharma
- School of Biotechnology and Biosciences, Lovely Professional University, Phagwara, Punjab 144411 India
| | - Vikas Kumar
- Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab 144411 India
| | - Yogesh Gat
- Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab 144411 India
| | - Naveen Kumar
- Food Technology, Amity Institute of Biotechnology, Amity University Rajasthan, Jaipur, Rajasthan 303002 India
| | - Aarya Parashar
- Banashthalli Vidyapeeth, Niwai-Jodhpuriya Road, Vanasthali, Rajasthan 304022 India
| | - Dave Jaydeep Pinakin
- Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab 144411 India
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10
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The physico-chemical alteration of lovastatin and enhanced antioxidant effect of Bacillus subtilis fermented-red yeast rice product. Food Chem 2017; 232:203-209. [DOI: 10.1016/j.foodchem.2017.04.023] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2016] [Revised: 03/10/2017] [Accepted: 04/04/2017] [Indexed: 02/07/2023]
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11
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Sandhu KS, Punia S. Enhancement of bioactive compounds in barley cultivars by solid substrate fermentation. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2017. [DOI: 10.1007/s11694-017-9513-6] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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12
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Antioxidant phenolics and their microbial production by submerged and solid state fermentation process: A review. Trends Food Sci Technol 2016. [DOI: 10.1016/j.tifs.2016.04.007] [Citation(s) in RCA: 157] [Impact Index Per Article: 19.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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13
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Antioxidant properties of diverse cereal grains: A review on in vitro and in vivo studies. Food Chem 2015; 196:90-7. [PMID: 26593469 DOI: 10.1016/j.foodchem.2015.09.021] [Citation(s) in RCA: 130] [Impact Index Per Article: 14.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2015] [Revised: 07/16/2015] [Accepted: 09/07/2015] [Indexed: 11/21/2022]
Abstract
Cereal grains and products have gained popularity in contributing to healthy eating behavior because of their antioxidant properties associated with protection against chronic diseases. In this review, notable studies on the in vitro and in vivo antioxidant activity of commonly consumed cereal grains are summarized. Cereals contain phytochemicals or certain minor components with antioxidant properties. The antioxidant potential of cereals depends on their bioaccessibility, absorption in the gastrointestinal and their bioavailability utilization in vivo. The in vitro gastrointestinal digestion and fermentation of cereals increased their antioxidant potentials which are significantly correlated with their total phenolic contents. Most studies performed in vivo have been concerned with the antioxidant properties of colored rice, wheat bran and rye products. There are inadequate in vitro and in vivo studies on antioxidative potentials of fermented versus unfermented cereals. Therefore, further studies are necessary to maximize possible health benefits of cereal antioxidative phytochemicals.
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Purification, biochemical characterization and application of α-amylase produced by Aspergillus oryzae IFO-30103. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2015. [DOI: 10.1016/j.bcab.2014.10.002] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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15
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Bhanja Dey T, Kuhad RC. Enhanced production and extraction of phenolic compounds from wheat by solid-state fermentation with Rhizopus oryzae RCK2012. ACTA ACUST UNITED AC 2014. [PMID: 28626670 PMCID: PMC5466129 DOI: 10.1016/j.btre.2014.09.006] [Citation(s) in RCA: 55] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Abstract
SSF was done for the enhanced production and extraction of phenolics antioxidants from wheat. A newly isolated Rhizopus oryzae RCK2012 was used in SSF. Different conditions were optimized for the extraction of phenolics from fermented wheat. Compositional analysis of released phenolics was carried out by UPLC and TLC.
Antioxidant phenolic compounds (PCs) are gaining popularity day by day for their health promoting properties. Wheat is a very good source of natural antioxidant PCs. In the present study, extraction of PCs was improved by solid-state fermentation (SSF) of wheat by Rhizopus oryzae RCK2012 which helped to release the bound compounds from matrix. Different extraction conditions such as solvent composition (water, methanol, 70% methanol, ethanol, 70% ethanol, acetone and 70% acetone), extraction temperature (30–60 °C), extraction time (15–90 min) and solid-to-solvent ratio (1:2.5 to 1:20, w/v) have been optimized for the extraction of PCs from R. oryzae fermented wheat. Maximum PCs were extracted by water at 40 °C within 45 min with solid-to-solvent ratio of 1:15 (w/v). Compositional analysis of PCs was carried out by UPLC and TLC. Improved ABTS•+ [2,2′-azinobis(3-ethylbenzothiazoline-6-sulfonic acid)] and DPPH (2,2-diphenyl-1-picrylhydrazyl), hydroxyl radical and hydrogen peroxide scavenging capacities, ferric reducing property and in vivo antioxidant capacity using Saccharomyces cerevisiae were observed in case of freeze-dried water extract of fermented wheat as compared to unfermented sample. Hence, SSF could be a promising technology to enhance the production and extraction of phenolic compounds for the design of different functional foods and for the specific use as nutraceuticals.
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Affiliation(s)
- Tapati Bhanja Dey
- Lignocellulose Biotechnology Laboratory, Department of Microbiology, University of Delhi South Campus, Benito Juarez Road, New Delhi 110021, India
| | - Ramesh Chander Kuhad
- Lignocellulose Biotechnology Laboratory, Department of Microbiology, University of Delhi South Campus, Benito Juarez Road, New Delhi 110021, India
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Bhanja Dey T, Kuhad RC. Upgrading the antioxidant potential of cereals by their fungal fermentation under solid-state cultivation conditions. Lett Appl Microbiol 2014; 59:493-9. [PMID: 24964826 DOI: 10.1111/lam.12300] [Citation(s) in RCA: 44] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2014] [Revised: 06/20/2014] [Accepted: 06/24/2014] [Indexed: 11/30/2022]
Abstract
UNLABELLED Solid-state fermentation (SSF) at 30°C for 72 h with four generally recognized as safe (GRAS) filamentous fungi (Aspergillus oryzae NCIM 1212, Aspergillus awamori MTCC No. 548, Rhizopus oligosporus NCIM 1215 and Rhizopus oryzae RCK2012) showed high efficiency for the improvement of water-soluble total phenolic content (TPC) and antioxidant properties including ABTS(●+) [2,2'-azinobis (3-ethylbenzothiazoline-6-sulphonic acid)] and DPPH(●) (2,2'-diphenyl-1-picrylhydrazyl) scavenging capacities of four whole grain cereals, namely wheat, brown rice, maize and oat. A maximum 14-fold improvement in TPC (11·61 mg gallic acid equivalent g(-1) grain) was observed in A. oryzae fermented wheat, while extract of R. oryzae fermented wheat (ROFW) showed maximum of 6·6-fold and fivefold enhancement of DPPH(●) scavenging property (8·54 μmol Trolox equivalent g(-1) grain) and ABTS(●+) scavenging activity (19·5 μmol Trolox equivalent g(-1) grain), respectively. The study demonstrates that SSF is an efficient method for the improvement of antioxidant potentials of cereals and R. oryzae RCK2012 fermented wheat can be a powerful source of natural antioxidants. SIGNIFICANCE AND IMPACT OF THE STUDY Antioxidant-rich food products are getting popularity day by day. In this study, potential of solid-state fermentation (SSF) has been studied for the improvement of antioxidant potential of different cereals by GRAS micro-organisms. The comparative evaluation of the antioxidant potential of various fungal fermented products derived from whole grain cereals, such as wheat, brown rice, oat and maize, has been carried out. Among these, Rhizopus oryzae RCK2012-fermented wheat was observed as a potent source of natural antioxidants. A diet containing fermented cereals would be useful for the prevention of free radical-mediated diseases.
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Affiliation(s)
- T Bhanja Dey
- Department of Microbiology, University of Delhi South Campus, New Delhi, India
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17
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Martinez-Avila GCG, Aguilera AF, Saucedo S, Rojas R, Rodriguez R, Aguilar CN. Fruit wastes fermentation for phenolic antioxidants production and their application in manufacture of edible coatings and films. Crit Rev Food Sci Nutr 2014; 54:303-11. [PMID: 24188304 DOI: 10.1080/10408398.2011.584135] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
Abstract
Agro-industrial by-products are important sources of potent bioactive phenolic compounds. These compounds are of extreme relevance for food and pharmacological industries due to their great variety of biological activities. Fermentation represents an environmentally clean technology for production and extraction of these bioactive compounds, providing high quality and high activity extracts, which can be incorporated in foods using coatings/films wax-based in order to avoid alterations in their quality. In this document is presented an overview about importance and benefits of solid-state fermentation, pointing out this bioprocess as an alternative technology for use agro-industrial by-products as substrates to produce valuable secondary metabolites and their applications as food quality conservatives.
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Affiliation(s)
- G C G Martinez-Avila
- a Department of Food Science and Technology , Universidad Autónoma de Coahuila, Blvd. Venustiano Carranza S/N Col. República Oriente , 25280 , Saltillo , Coahuila , México
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Kongbangkerd T, Tochampa W, Chatdamrong W, Kraboun K. Enhancement of antioxidant activity of monascal waxy corn by a 2-step fermentation. Int J Food Sci Technol 2014. [DOI: 10.1111/ijfs.12479] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
Affiliation(s)
- Teeraporn Kongbangkerd
- Department of Agro-Industry; Faculty of Agriculture; Natural Resources and Environment; Naresuan University; Phitsanulok 65000 Thailand
| | - Worasit Tochampa
- Department of Agro-Industry; Faculty of Agriculture; Natural Resources and Environment; Naresuan University; Phitsanulok 65000 Thailand
| | - Wassana Chatdamrong
- Department of Microbiology and Parasitology; Faculty of Medical Science; Naresuan University; Phitsanulok 65000 Thailand
| | - Kitisart Kraboun
- Department of Agro-Industry; Faculty of Agriculture; Natural Resources and Environment; Naresuan University; Phitsanulok 65000 Thailand
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19
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Madeira Junior JV, Teixeira CB, Macedo GA. Biotransformation and bioconversion of phenolic compounds obtainment: an overview. Crit Rev Biotechnol 2013; 35:75-81. [DOI: 10.3109/07388551.2013.803020] [Citation(s) in RCA: 40] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
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20
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Gómez-García R, Martínez-Ávila GCG, Aguilar CN. Enzyme-assisted extraction of antioxidative phenolics from grape (Vitis vinifera L.) residues. 3 Biotech 2012. [PMCID: PMC3482449 DOI: 10.1007/s13205-012-0055-7] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022] Open
Abstract
Agro-industrial byproducts represent a serious environmental problem and the industries producing these residual materials have incurred expenses for their proper disposal and generally increase the pollution due to the high content of organic substances and might represent legal problems. However, the residues such as grape wastes are potential source of phenolic compounds which are widely known for their high antioxidant activity. Bioprocesses such as enzyme technology represent an alternative for production of those bioactive compounds from agro-industrial byproducts. In this study, different types of commercial enzymes such as Celluclast® 1.5 L, Pectinex® Ultra and Novoferm® were used to release phenolic compounds from grape wastes. The hydrolysates were analyzed in their total phenolic compounds and antioxidant activity with Folin–Ciocaletu test and DPPH· radical-scavenging assay, respectively. A good correlation was obtained between antioxidant activity and phenolics released. The highest antioxidant activities registered were 86.8 ± 0.81, 82.9 ± 0.31 and 90 ± 0.37 % at 12 h for Celluclast® 1.5 L, Pectinex® Ultra and Novoferm®, respectively. Novoferm® had the strongest effect on phenolic release from grape waste, followed by Pectinex® Ultra and Celluclast® 1.5 L. High performance liquid chromatography–electrospray–mass spectrometry clearly revealed that the increment of antioxidant activity is associated with the release of O-coumaric acid.
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Giri A, Osako K, Okamoto A, Okazaki E, Ohshima T. Effects of Koji Fermented Phenolic Compounds on the Oxidative Stability of Fish Miso. J Food Sci 2012; 77:C228-35. [DOI: 10.1111/j.1750-3841.2011.02540.x] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Martins S, Mussatto SI, Martínez-Avila G, Montañez-Saenz J, Aguilar CN, Teixeira JA. Bioactive phenolic compounds: production and extraction by solid-state fermentation. A review. Biotechnol Adv 2011; 29:365-73. [PMID: 21291993 DOI: 10.1016/j.biotechadv.2011.01.008] [Citation(s) in RCA: 327] [Impact Index Per Article: 25.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2010] [Revised: 01/20/2011] [Accepted: 01/21/2011] [Indexed: 12/23/2022]
Abstract
Interest in the development of bioprocesses for the production or extraction of bioactive compounds from natural sources has increased in recent years due to the potential applications of these compounds in food, chemical, and pharmaceutical industries. In this context, solid-state fermentation (SSF) has received great attention because this bioprocess has potential to successfully convert inexpensive agro-industrial residues, as well as plants, in a great variety of valuable compounds, including bioactive phenolic compounds. The aim of this review, after presenting general aspects about bioactive compounds and SSF systems, is to focus on the production and extraction of bioactive phenolic compounds from natural sources by SSF. The characteristics of SSF systems and variables that affect the product formation by this process, as well as the variety of substrates and microorganisms that can be used in SSF for the production of bioactive phenolic compounds are reviewed and discussed.
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Affiliation(s)
- Silvia Martins
- Institute for Biotechnology and Bioengineering (IBB), Centre of Biological Engineering, University of Minho, Campus Gualtar, 4710-057 Braga, Portugal
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Bhanja T, Kumari A, Banerjee R. Enrichment of phenolics and free radical scavenging property of wheat koji prepared with two filamentous fungi. BIORESOURCE TECHNOLOGY 2009; 100:2861-2866. [PMID: 19232489 DOI: 10.1016/j.biortech.2008.12.055] [Citation(s) in RCA: 129] [Impact Index Per Article: 8.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/11/2008] [Revised: 12/27/2008] [Accepted: 12/29/2008] [Indexed: 05/27/2023]
Abstract
In the present study, total phenolic content and antioxidant property of wheat (54% ethanolic extract) was drastically enhanced when fermented with two GRAS filamentous fungi, Aspergillus oryzae and Aspergillus awamori nakazawa. A. oryzae yielded significant (P<0.05) amounts of phenolic compounds, DPPH* (2,2-diphenyl-1-picrylhydrazyl) and ABTS*(+) [2,2'-azinobis (3-ethylbenzothiazoline-6-sulfonic acid)] scavenging properties on 4th day of incubation compared to A. awamori on 5th day of incubation. A linear correlation was observed between total phenolic contents and activities of three different carbohydrate hydrolyzing enzymes (alpha-amylase, beta-Glucosidase and xylanase) produced by A. oryzae. However, in case of A. awamori nakazawa, only two enzymes (xylanase and beta-glucosidase) were mainly responsible for the release of phenolics. This study demonstrated that fermented wheat grain is a better source of phytochemicals compared to non-fermented wheat. In addition, different carbohydrate cleaving enzymes are responsible for the improvement of phytochemical properties of fermented wheat.
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Affiliation(s)
- Tapati Bhanja
- Microbial Biotechnology and Downstream Processing Lab, Agricultural and Food Engineering Department, Indian Institute of Technology, Kharagpur, West Bengal 721 302, India
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Zhang Z, Lei Z, L Y, L Z, Chen Y. Chemical composition and bioactivity changes in stale rice after fermentation with Cordyceps sinensis. J Biosci Bioeng 2008; 106:188-93. [DOI: 10.1263/jbb.106.188] [Citation(s) in RCA: 29] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2008] [Accepted: 05/22/2008] [Indexed: 11/17/2022]
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