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Wu CM, Yang CY. Impacts of Ultrasonic Treatment for Black Soybean Okara Culture Medium Containing Choline Chloride on the β-Glucosidase Activity of Lactiplantibacillus plantarum BCRC 10357. Foods 2023; 12:3781. [PMID: 37893674 PMCID: PMC10606564 DOI: 10.3390/foods12203781] [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: 09/27/2023] [Revised: 10/09/2023] [Accepted: 10/10/2023] [Indexed: 10/29/2023] Open
Abstract
The effects of ultrasonic treatment for the culture medium of solid black soybean okara with choline chloride (ChCl) on the survival and β-glucosidase activity of Lactiplantibacillus plantarum BCRC 10357 (Lp-BCRC10357) were investigated. A mixture of 3% dried black soybean okara in de Man-Rogosa-Sharpe (w/v) was used as the Oka medium. With ultrasonic treatment (40 kHz/300 W) of the Oka medium at 60 °C for 3 h before inoculation, the β-glucosidase activity of Lp-BCRC10357 at 12 h and 24 h of incubation amounted to 13.35 and 15.50 U/mL, respectively, which was significantly larger than that (12.58 U/mL at 12 h and 2.86 U/mL at 24 h) without ultrasonic treatment of the medium. This indicated that ultrasonic treatment could cause the microstructure of the solid black soybean okara to be broken, facilitating the transport of ingredients and Lp-BCRC10357 into the internal structure of the okara for utilization. For the effect of ChCl (1, 3, or 5%) added to the Oka medium (w/v) with ultrasonic treatment before inoculation, using 1% ChCl in the Oka medium could stimulate the best response of Lp-BCRC10357 with the highest β-glucosidase activity of 19.47 U/mL in 12 h of incubation, showing that Lp-BCRC10357 had a positive response when confronting the extra ChCl that acted as an osmoprotectant and nano-crowder in the extracellular environment. Furthermore, the Oka medium containing 1% ChCl with ultrasonic treatment led to higher β-glucosidase activity of Lp-BCRC10357 than that without ultrasonic treatment, demonstrating that the ultrasonic treatment could enhance the contact of ChCl and Lp-BCRC10357 to regulate the physiological behavior for the release of enzymes. In addition, the analysis of the isoflavone content and antioxidant activity of the fermented product revealed that the addition of 1% ChCl in the Oka medium with ultrasonic treatment before inoculation allowed a higher enhancement ratio for the biotransformation of isoflavone glycosides to their aglycones, with a slight enhancement in the antioxidant activity at 24 h of fermentation. This study developed a methodology by combining ultrasonic treatment with a limited amount of ChCl to allow the culture medium to acclimate Lp-BCRC10357 and release high levels of β-glucosidase, and this approach has the potential to be used in the fermentation of okara-related products as nutritional supplements in foods.
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Affiliation(s)
| | - Chun-Yao Yang
- Department of Food Science, Fu Jen Catholic University, No. 510, Zhongzheng Rd., Xinzhuang District, New Taipei City 242062, Taiwan;
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Joo KH, Kerr WL, Cavender GA. The Effects of Okara Ratio and Particle Size on the Physical Properties and Consumer Acceptance of Tofu. Foods 2023; 12:3004. [PMID: 37628003 PMCID: PMC10453527 DOI: 10.3390/foods12163004] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2023] [Revised: 08/01/2023] [Accepted: 08/03/2023] [Indexed: 08/27/2023] Open
Abstract
Okara, the solid byproduct of soymilk production, poses a sustainability concern, despite being rich in fiber and other healthful compounds. In this study, the physical properties of tofu made from soymilk fortified with differing levels of okara-either whole or fine (<180 µm)-and made with the traditional coagulant nigari were examined. The yield increased linearly with the okara concentration with values of 18.2-29.5% compared to 14.5% for the control. The initial moisture in the fortified samples was higher than the control (79.69-82.78% versus 76.78%), and both the expressible moisture and total moisture after compression were also greater in the fortified samples. With a few exceptions, the texture parameters did not differ between samples. Dynamic rheology showed that all samples had G' > G″. The storage moduli increased at different rates during each gelling step, with G' before and after gelling increasing with the fortification level, and was greater for the samples with fine particles than with whole particles. Consumer sensory panels using the hedonic scale showed traditional tofu had a slightly higher acceptability, but the panelists indicated they would be more willing to purchase okara-fortified tofu because of the health and sustainability benefits it might have. Thus, tofu could be produced with added okara with predictable but not profound changes in its physical properties.
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Affiliation(s)
- Kay Hyun Joo
- Department of Food Science and Technology, University of Georgia, Athens, GA 30602, USA; (K.H.J.); (W.L.K.)
| | - William L. Kerr
- Department of Food Science and Technology, University of Georgia, Athens, GA 30602, USA; (K.H.J.); (W.L.K.)
| | - George A. Cavender
- Department of Food, Nutrition and Packaging Sciences, Clemson University, Clemson, SC 29634, USA
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3
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Ou M, Lou J, Lao L, Guo Y, Pan D, Yang H, Wu Z. Plant-based meat analogue of soy proteins by the multi-strain solid-state mixing fermentation. Food Chem 2023; 414:135671. [PMID: 36809723 DOI: 10.1016/j.foodchem.2023.135671] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2022] [Revised: 12/14/2022] [Accepted: 02/08/2023] [Indexed: 02/17/2023]
Abstract
In order to mitigate or reduce global environmental concerns, health issues, sustainability and animal welfare issues, artificial meat presents a potential solution to consumers' demand for meat. In this study, strains such as Rhodotorula mucilaginosa and Monascus purpureus that can produce meat-like pigments were first identified and used in soy protein plant-base fermentation, where fermentation parameters as well as inoculum size were determined to simulate plant-base meat analogue (PBMA). Meanwhile, the resemblance between the fermented soy products and the fresh meat was examined in terms of color, texture, and flavor characteristics. Furthermore, the addition of Lactiplantibacillus plantarum can perform reassortment and fermentation simultaneously to improve the quality of soy fermentation products in terms of texture and flavor. The results offer a novel way to produce PBMA and also shed light on future research into plant-based meat-like products with the appropriate meat characteristics.
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Affiliation(s)
- Mingjuan Ou
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Key Laboratory of Animal Protein Deep Processing Technology of Zhejiang, School of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang, PR China
| | - Jiamiao Lou
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Key Laboratory of Animal Protein Deep Processing Technology of Zhejiang, School of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang, PR China
| | - Lifeng Lao
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Key Laboratory of Animal Protein Deep Processing Technology of Zhejiang, School of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang, PR China
| | - Yuxing Guo
- School of Food Science & Pharmaceutical Engineering, Nanjing Normal University, Nanjing, PR China
| | - Daodong Pan
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Key Laboratory of Animal Protein Deep Processing Technology of Zhejiang, School of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang, PR China
| | - Hua Yang
- College of Biological and Environmental Sciences, Zhejiang Wanli University, Ningbo, Zhejiang, PR China.
| | - Zhen Wu
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Key Laboratory of Animal Protein Deep Processing Technology of Zhejiang, School of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang, PR China.
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4
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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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Intasit R, Cheirsilp B, Louhasakul Y, Thongchul N. Enhanced biovalorization of palm biomass wastes as biodiesel feedstocks through integrated solid-state and submerged fermentations by fungal co-cultures. BIORESOURCE TECHNOLOGY 2023; 380:129105. [PMID: 37121521 DOI: 10.1016/j.biortech.2023.129105] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/03/2023] [Revised: 04/19/2023] [Accepted: 04/25/2023] [Indexed: 05/06/2023]
Abstract
Palm empty fruit bunches (EFB) were valorized into fungal lipids by oleaginous fungus Aspergillus tubingensis TSIP9 under solid-state fermentation (SSF) and submerged fermentation (SmF). An integrated SSF-SmF process increased lipid production from 116.2 ± 0.1 mg/g-EFB under SSF and 60.1 ± 0.2 under SmF up to 124.9 ± 0.5 mg/g-EFB, possibly due to the combined benefits of dispersed mycelia forming during SSF and better mass transfer during SmF. As A. tubingensis lacks sufficient β-glucosidase, it was co-cultured with high β-glucosidase-producing Trichoderma reesei QM 9414. The co-cultures improved overall lipid yields likely due to synergistic interaction of the two fungi. After inoculum size was optimized and the co-cultures were performed in bioreactors, the lipid yield was increased up to 205.1 ± 1.1 mg/g-EFB. The fatty acid composition of fungal lipids indicated their potential use as biodiesel feedstocks. The fungal fermentation of EFB also provided cellulose pulp residues. These strategies could be practical options for low-cost biovalorization of biomass wastes.
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Affiliation(s)
- Rawitsara Intasit
- Center of Excellence in Innovative Biotechnology for Sustainable Utilization of Bioresources, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla 90110, Thailand
| | - Benjamas Cheirsilp
- Center of Excellence in Innovative Biotechnology for Sustainable Utilization of Bioresources, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla 90110, Thailand.
| | - Yasmi Louhasakul
- Faculty of Science Technology and Agriculture, Yala Rajabhat University, Yala, 95000, Thailand, Yala 95000, Thailand
| | - Nuttha Thongchul
- Institute of Biotechnology and Genetic Engineering, Chulalongkorn University, Institute Building 3, Phayathai Road, Wangmai, Pathumwan, Bangkok 10330, Thailand
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Qiu Y, Li C, Xia M, Dong H, Yuan H, Ye S, Wang Q. Exploring a new technology for producing better-flavored HongJun Tofu, a traditional Neurospora-type okara food. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114700] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/04/2023]
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7
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Santos ACA, Camarena DEM, Roncoli Reigado G, Chambergo FS, Nunes VA, Trindade MA, Stuchi Maria-Engler S. Tissue Engineering Challenges for Cultivated Meat to Meet the Real Demand of a Global Market. Int J Mol Sci 2023; 24:6033. [PMID: 37047028 PMCID: PMC10094385 DOI: 10.3390/ijms24076033] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2022] [Revised: 03/01/2023] [Accepted: 03/07/2023] [Indexed: 04/14/2023] Open
Abstract
Cultivated meat (CM) technology has the potential to disrupt the food industry-indeed, it is already an inevitable reality. This new technology is an alternative to solve the environmental, health and ethical issues associated with the demand for meat products. The global market longs for biotechnological improvements for the CM production chain. CM, also known as cultured, cell-based, lab-grown, in vitro or clean meat, is obtained through cellular agriculture, which is based on applying tissue engineering principles. In practice, it is first necessary to choose the best cell source and type, and then to furnish the necessary nutrients, growth factors and signalling molecules via cultivation media. This procedure occurs in a controlled environment that provides the surfaces necessary for anchor-dependent cells and offers microcarriers and scaffolds that favour the three-dimensional (3D) organisation of multiple cell types. In this review, we discuss relevant information to CM production, including the cultivation process, cell sources, medium requirements, the main obstacles to CM production (consumer acceptance, scalability, safety and reproducibility), the technological aspects of 3D models (biomaterials, microcarriers and scaffolds) and assembly methods (cell layering, spinning and 3D bioprinting). We also provide an outlook on the global CM market. Our review brings a broad overview of the CM field, providing an update for everyone interested in the topic, which is especially important because CM is a multidisciplinary technology.
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Affiliation(s)
- Andressa Cristina Antunes Santos
- Department of Clinical and Toxicological Analysis, School of Pharmaceutical Sciences, University of São Paulo, São Paulo 05508-000, Brazil; (A.C.A.S.)
| | - Denisse Esther Mallaupoma Camarena
- Department of Clinical and Toxicological Analysis, School of Pharmaceutical Sciences, University of São Paulo, São Paulo 05508-000, Brazil; (A.C.A.S.)
| | - Gustavo Roncoli Reigado
- Department of Biotechnology, School of Arts, Sciences and Humanities, University of São Paulo, São Paulo 03828-000, Brazil
| | - Felipe S. Chambergo
- Department of Biotechnology, School of Arts, Sciences and Humanities, University of São Paulo, São Paulo 03828-000, Brazil
| | - Viviane Abreu Nunes
- Department of Biotechnology, School of Arts, Sciences and Humanities, University of São Paulo, São Paulo 03828-000, Brazil
| | - Marco Antonio Trindade
- Faculty of Animal Science and Food Engineering, University of São Paulo, Av. Duque de Caxias Norte, Pirassununga 13635-900, Brazil
| | - Silvya Stuchi Maria-Engler
- Department of Clinical and Toxicological Analysis, School of Pharmaceutical Sciences, University of São Paulo, São Paulo 05508-000, Brazil; (A.C.A.S.)
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8
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De Angelis D, Pasqualone A, Squeo G, Summo C. Almond okara as a valuable ingredient in biscuit preparation. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:1676-1683. [PMID: 36268730 DOI: 10.1002/jsfa.12286] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/02/2022] [Revised: 10/18/2022] [Accepted: 10/21/2022] [Indexed: 06/16/2023]
Abstract
BACKGROUND The okara is the water-insoluble residue derived from the production of plant-based beverages, including almond milk. Information on almond okara is scarce, with no scientific references. In the present study, the almond okara was characterized and used to replace wheat flour at 15%, 25% and 35% for biscuit preparation. RESULTS The contents of protein, lipid and dietary fiber of almond okara were 140.08, 421.16 and 407.90 g kg-1 dry matter, respectively. The lipid fraction of almond okara showed contents of triacylglycerol oligopolymers and oxidized triacylglycerols of 0.12 and 5.14 g kg-1 , respectively, which were significantly lower than the levels observed in the sunflower oil used in the formulation of biscuits. Consequently, the biscuits containing okara showed a content of triacylglycerol oligopolymers lower than that of control biscuits. The texture analysis revealed that the addition of the okara at 25% and 35% caused a significant increase in biscuit hardness and a reduction of the brittleness, compared to the control. The sensory evaluation confirmed these data, highlighting the slight impact of the almond okara on the almond odor, taste and flavor attributes. CONCLUSION Almond okara is a valuable by-product that can be easily used as an ingredient for biscuit preparation, exploiting its fiber, protein and lipid content to improve the nutritional value of food, with a limited impact on the sensory properties. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Davide De Angelis
- Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Bari, Italy
| | - Antonella Pasqualone
- Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Bari, Italy
| | - Giacomo Squeo
- Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Bari, Italy
| | - Carmine Summo
- Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Bari, Italy
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9
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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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10
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Okara Waste as a Substrate for the Microalgae Phaeodactylum tricornutum Enhances the Production of Algal Biomass, Fucoxanthin, and Polyunsaturated Fatty Acids. FERMENTATION 2022. [DOI: 10.3390/fermentation9010031] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022] Open
Abstract
Despite the rich nutritional content of okara, the majority remains underutilized and discarded as food waste. In this study, solid-state fermentation of okara with food-grade fungi was performed to extract and solubilize any remnant nutrients locked within the lignocellulosic matrix to produce a nutrient-rich okara fermentate. Fermented okara media (FOM) was used as the sole nutrient source for growing marine diatom, Phaeodactylum tricornutum. Results have shown a two-fold increase in biomass production when grown on FOM (0.52 g L−1) as compared with conventional Guillard’s F/2 media (0.25 g L−1). Furthermore, cellular fucoxanthin content was enhanced significantly by two-fold to reach a final concentration of 15.3 mg g−1 compared to 7.3 mg g−1. Additionally, a significantly higher amount of polyunsaturated fatty acid (PUFA) was produced, particularly eicosapentaenoic acid (EPA) which yield has increased by nearly three-fold. Metabolomics analysis of intracellular contents in fermented okara culture revealed a significantly enhanced accumulation of nitrogenous metabolites, alongside the decrease in sugar metabolites as compared to F/2 culture, thus indicating metabolic flux towards pathways involved in cellular growth. This study demonstrated an innovative and low-cost strategy of using fermented okara as a nutritious substrate for achieving a sustainable media replacement for high density algal growth with a simultaneous enhancement of production in highly valued nutraceuticals, including fucoxanthin and EPA.
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Yin L, Liu Z, Lu X, Cheng J, Lu G, Sun J, Yang H, Guan Y, Pang L. Analysis of the nutritional properties and flavor profile of sweetpotato residue fermented with Rhizopus oligosporus. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114401] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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12
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Song Y, Sun L, Zhang S, Fan K, Wang H, Shi Y, Shen Y, Wang W, Zhang J, Han X, Mao Y, Wang Y, Ding Z. Enzymes and microorganisms jointly promote the fermentation of rapeseed cake. Front Nutr 2022; 9:989410. [PMID: 36185678 PMCID: PMC9521174 DOI: 10.3389/fnut.2022.989410] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2022] [Accepted: 08/18/2022] [Indexed: 11/25/2022] Open
Abstract
Rapeseed cake is a by-product of rapeseed oil separation. The nutritional components of rapeseed cake mainly include a variety of carbohydrates, proteins, and minerals. In order to improve the conversion rate of rapeseed cake, we studied the physicochemical properties, the structure of microbial communities, and the composition of metabolites in rapeseed cake after enzymatic fermentation. The results showed that the addition of enzymatic preparation increased microbial diversity. The relative abundance of Bacillus, Lysinibacillus, Empedobacter, Debaryomyces, Hyphopichia, and Komagataella in enzymatic fermentation was significantly higher than that in natural fermentation. Unlike natural fermentation, microbial diversity during enzymatic fermentation is specific, which improves the efficiency of fermentation. Otherwise, enzymatic fermentation promotes the conversion of macromolecular substances in rapeseed cake, which increases small metabolites, such as fatty acids, organic acids, amino acids and their derivatives. The metabolite enrichment pathway is mostly concentrated in sugar metabolism and fatty acid metabolism. In conclusion, after adding enzymatic preparation, enzymes and microorganisms jointly promote the transformation of macromolecules during the fermentation of rapeseed cake, which laid a good foundation for further utilization of rapeseed cake.
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Affiliation(s)
- Yujie Song
- Tea Research Institute, Qingdao Agricultural University, Qingdao, China
| | - Litao Sun
- Tea Research Institute, Shandong Academy of Agricultural Sciences, Jinan, China
| | - Shuning Zhang
- Tea Research Institute, Qingdao Agricultural University, Qingdao, China
| | - Kai Fan
- Tea Research Institute, Qingdao Agricultural University, Qingdao, China
| | - Huan Wang
- Tea Research Institute, Qingdao Agricultural University, Qingdao, China
| | - Yujie Shi
- Tea Research Institute, Qingdao Agricultural University, Qingdao, China
| | - Yaozong Shen
- Tea Research Institute, Qingdao Agricultural University, Qingdao, China
| | - Wenmei Wang
- Co-construction Service Center of Three Districts in Taolin Town, Shandong, China
| | - Jie Zhang
- Tea Research Institute, Qingdao Agricultural University, Qingdao, China
| | - Xiao Han
- Tea Research Institute, Qingdao Agricultural University, Qingdao, China
| | - Yilin Mao
- Tea Research Institute, Qingdao Agricultural University, Qingdao, China
| | - Yu Wang
- Tea Research Institute, Qingdao Agricultural University, Qingdao, China
- *Correspondence: Yu Wang,
| | - Zhaotang Ding
- Tea Research Institute, Qingdao Agricultural University, Qingdao, China
- Tea Research Institute, Shandong Academy of Agricultural Sciences, Jinan, China
- Zhaotang Ding,
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Wang R, Thakur K, Feng JY, Zhu YY, Zhang F, Russo P, Spano G, Zhang JG, Wei ZJ. Functionalization of soy residue (okara) by enzymatic hydrolysis and LAB fermentation for B 2 bio-enrichment and improved in vitro digestion. Food Chem 2022; 387:132947. [PMID: 35427869 DOI: 10.1016/j.foodchem.2022.132947] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2022] [Revised: 04/06/2022] [Accepted: 04/08/2022] [Indexed: 11/18/2022]
Abstract
The utilization of major edible soy-waste (okara) remains a challenge due to its poor digestion, nutritional imbalance (lack of B-vitamins), and undesirable off-flavors. Herein, fresh okara was enzymatically hydrolyzed and then fermented using the B2-overproducing Lactiplantibacillus plantarum UFG169 strain. SEM micrographs showed the microporous and honeycombed structures on the surface of okara. The off-flavors were reduced, and the essential amino acids content was significantly increased in fermented okara. The higher β-glucosidase activity, increased aglycone isoflavones, and in situ riboflavin (B2) were associated with the enhanced antioxidant potential of the fermented okara. The in vitro digestion of okara resulted in reduced particle size, higher protein digestibility, improved aggregation, lower protein molecular chains, and increased polyphenols. Overall, our study indicated the improved nutrition and digestibility of B2 bio-enriched okara.
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Affiliation(s)
- Rui Wang
- 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; 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
| | - Fan Zhang
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China
| | - Pasquale Russo
- Department of Sciences of Agriculture, Food, and Environment, University of Foggia, via Napoli 25, 71122 Foggia, Italy
| | - Giuseppe Spano
- Department of Sciences of Agriculture, Food, and Environment, University of Foggia, via Napoli 25, 71122 Foggia, Italy
| | - 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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Zhang S, Sun L, Shi Y, Song Y, Wang Y, Fan K, Zong R, Li Y, Wang L, Bi C, Ding Z. The application of enzymatic fermented soybean effectively regulates associated microbial communities in tea soil and positively affects lipid metabolites in tea new shoots. Front Microbiol 2022; 13:992823. [PMID: 36081789 PMCID: PMC9445587 DOI: 10.3389/fmicb.2022.992823] [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: 07/13/2022] [Accepted: 08/04/2022] [Indexed: 11/22/2022] Open
Abstract
Compared with traditional organic fertilizer, fermented soybean is a better fertilizer resource in tea plantations. The application of organic fertilizer is a feasible practice to mitigate the soil degradation caused by the overuse of chemical fertilizers, which can effectively regulate soil microbial communities in tea plantations. However, the effects of fermented soybean on soil microbial communities, soil metabolites and metabolites in tea new shoots have not been systematically demonstrated, and their interactions have never been studied. Here, we investigated the responses of the soil microbial community, soil metabolites and metabolites of tea new shoots to urea fertilization (UF), naturally fermented soybean fertilization (NFS) and enzymatic fermented soybean fertilization (EFS), and analyzed the relationships between soil microbes, soil metabolites and metabolites in tea new shoots. The results showed that soil bacterial communities were dominated by Pseudomonas, Romboutsia, Candidatus_Nitrosotalea and Helicobacter, and soil fungal communities were dominated by Peziza, Fusarium, Candida and Cheilymenia at the genus level. In EFS, bacterial genera (Glutamicibacter and Streptomyces) and fungal genera (Candida and Actinomucor) presented high abundances, which were correlated with soil carbohydrate and lipid including D-Mannitol, D-Sorbitol, 9,12-Octadecadienoic acid and (Z)-13-Docosenoic acid. Enzymatic fermented soybean fertilization also affected the lipid metabolites in tea new shoots. Glycerolipids and glycerophospholipids significantly increased in EFS, which positively correlated with some soil microbial communities. Besides, the application of fermented soybean fertilizer could increase the contents of TP, AP and AK, which were also important environmental factors affecting the structure of soil microbial community in tea plantation. It was concluded that fermented soybean fertilization could improve soil nutrition, regulate associated microbial communities, and positively affect lipid metabolites in tea new shoots. This study not only explores the relationships between soil microbes and metabolites in tea plants, but also provides feasible technical guidance to cultivate high-quality tea using soybean as high-grade fertilizer.
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Affiliation(s)
- Shuning Zhang
- Tea Research Institute, Qingdao Agricultural University, Qingdao, China
| | - Litao Sun
- Tea Research Institute, Shandong Academy of Agricultural Sciences, Jinan, China
| | - Yujie Shi
- Tea Research Institute, Qingdao Agricultural University, Qingdao, China
| | - Yujie Song
- Tea Research Institute, Qingdao Agricultural University, Qingdao, China
| | - Yu Wang
- Tea Research Institute, Qingdao Agricultural University, Qingdao, China
| | - Kai Fan
- Tea Research Institute, Qingdao Agricultural University, Qingdao, China
| | - Rui Zong
- Qingdao Hexie Biotechnology Co., Ltd., Qingdao, China
| | - Yusheng Li
- Shandong Agricultural Technology Extension Center, Jinan, China
| | - Linjun Wang
- Weihai Agricultural and Rural Affairs Service Center, Weihai, China
| | - Caihong Bi
- Linyi Agricultural Technology Extension Center, Linyi, China
| | - Zhaotang Ding
- Tea Research Institute, Qingdao Agricultural University, Qingdao, China
- Tea Research Institute, Shandong Academy of Agricultural Sciences, Jinan, China
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15
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Bragagnolo FS, Álvarez-Rivera G, Breitkreitz MC, Ibáñez E, Cifuentes A, Funari CS. Metabolite Profiling of Soy By-Products: A Comprehensive Approach. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:7321-7341. [PMID: 35652359 DOI: 10.1021/acs.jafc.2c01050] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
Soy is the major oilseed crop as soybeans are widely used to produce biofuel, food, and feed. Other parts of the plant are left on the ground after harvest. The accumulation of such by-products on the soil can cause environmental problems. This work presents for the first time a comprehensive metabolite profiling of soy by-products collected directly from the ground just after mechanical harvesting. A two-liquid-phase extraction using n-heptane and EtOH-H2O 7:3 (v/v) provided extracts with complete characterization by gas chromatography and ultra-high-performance liquid chromatography both coupled to time-of-flight mass spectrometry. A total of 146 metabolites, including flavones, flavonols, isoflavonoids, fatty acids, steroids, mono-, sesqui-, di-, and triterpenoids, were tentatively identified in soy by-products and soybeans. These proved to be sources of a wide range of bioactive metabolites, thus suggesting that they could be valorized while reducing potential environmental damage in line with a circular economy model.
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Affiliation(s)
- Felipe Sanchez Bragagnolo
- Green Biotech Network, School of Agricultural Sciences, São Paulo State University (UNESP), Botucatu, São Paulo - 18610-034, Brazil
- Laboratory of Foodomics, Institute of Food Science Research (CIAL-CSIC), Madrid 28049, Spain
| | - Gerardo Álvarez-Rivera
- Laboratory of Foodomics, Institute of Food Science Research (CIAL-CSIC), Madrid 28049, Spain
| | | | - Elena Ibáñez
- Laboratory of Foodomics, Institute of Food Science Research (CIAL-CSIC), Madrid 28049, Spain
| | - Alejandro Cifuentes
- Laboratory of Foodomics, Institute of Food Science Research (CIAL-CSIC), Madrid 28049, Spain
| | - Cristiano Soleo Funari
- Green Biotech Network, School of Agricultural Sciences, São Paulo State University (UNESP), Botucatu, São Paulo - 18610-034, Brazil
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16
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Sánchez-García J, Asensio-Grau A, García-Hernández J, Heredia A, Andrés A. Nutritional and antioxidant changes in lentils and quinoa through fungal solid-state fermentation with Pleurotus ostreatus. BIORESOUR BIOPROCESS 2022; 9:51. [PMID: 38647784 PMCID: PMC10991673 DOI: 10.1186/s40643-022-00542-2] [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: 03/04/2022] [Accepted: 04/27/2022] [Indexed: 11/10/2022] Open
Abstract
Solid-state fermentation (SSF) may be a suitable bioprocess to produce protein-vegetal ingredients with increased nutritional and functional value. This study assessed changes in phenol content, antinutrient content, biomass production and protein production resulting from the metabolic activity of Pleurotus ostreatus, an edible fungus, in lentils and quinoa over 14 days of SSF. The impact of particle size on these parameters was also assessed because the process was conducted in both seeds and flours. Fungus biomass increased during fermentation, reaching 30.0 ± 1.4 mg/g dry basis and 32 ± 3 mg/g dry basis in lentil grain and flour and 52.01 ± 1.08 mg/g dry basis and 45 ± 2 mg/g dry basis in quinoa seeds and flour after 14 days of SSF. Total protein content also increased by 20% to 25% during fermentation, in all cases except lentil flour. However, the soluble protein fraction remained constant. Regarding phytic acid, SSF had a positive impact, with a progressive decrease being higher in flours than in seeds. Regarding antioxidant properties, autoclaving of the substrates promoted the release of polyphenols, together with antioxidant activity (ABTS, DPPH and FRAP), in all substrates. However, these parameters drastically decreased as fermentation progressed. These results provide scientific knowledge for producing lentil- or quinoa-based ingredients with low antinutrient content enriched with protein fungal biomass.
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Affiliation(s)
- J Sánchez-García
- Instituto Universitario de Ingeniería de Alimentos Para el Desarrollo (IIAD), Universitat Politècnica de València, Camino de Vera s/n, 46022, Valencia, Spain
| | - A Asensio-Grau
- Instituto Universitario de Ingeniería de Alimentos Para el Desarrollo (IIAD), Universitat Politècnica de València, Camino de Vera s/n, 46022, Valencia, Spain
| | - J García-Hernández
- Centro Avanzado de Microbiología de Alimentos (CAMA), Universitat Politècnica de València, Camino de Vera s/n, 46022, Valencia, Spain.
| | - A Heredia
- Instituto Universitario de Ingeniería de Alimentos Para el Desarrollo (IIAD), Universitat Politècnica de València, Camino de Vera s/n, 46022, Valencia, Spain
| | - A Andrés
- Instituto Universitario de Ingeniería de Alimentos Para el Desarrollo (IIAD), Universitat Politècnica de València, Camino de Vera s/n, 46022, Valencia, Spain
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17
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Encapsulation of Different Types of Probiotic Bacteria within Conventional/Multilayer Emulsion and Its Effect on the Properties of Probiotic Yogurt. J FOOD QUALITY 2022. [DOI: 10.1155/2022/7923899] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022] Open
Abstract
Microencapsulation of probiotic cells within emulsion is an efficient method to enhance the viability of probiotic bacteria. In the present study, free and encapsulated probiotic cells (Lactobacillus rhamnosus and Lactobacillus plantarum) in simple and multilayer emulsions were used to produce a set of probiotic yogurts. In all samples, an increasing trend in syneresis and acidity values and a decreasing trend in pH and viability of probiotic cells were observed during the storage time. However, the changes in these parameters were more significant for free-loaded probiotic samples. Moreover, the free cells showed poor survival in the yogurt samples by decreasing the viable cell count of probiotics from 7.71–7.59 logs CFU/mL to 6.93–6.82 log CFU/mL during storage, while encapsulation in the multilayer emulsion showed an insignificant reduction from 7.65–7.59 logs CFU/mL to 7.55–7.45 log CFU/mL at the end of storage. The obtained results showed that the type of probiotic bacteria had no significant effects on the physicochemical and structural properties of samples. However, encapsulating probiotics in multilayer emulsion led to a more homogenous structure in yogurt. The sensorial properties were also not affected by the probiotic type and the encapsulation method. Consequently, the multilayer emulsion can provide an ideal delivery carrier for encapsulating probiotic bacteria in dairy products.
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18
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Yue Q, Wang Z, Yu F, Tang X, Su L, Zhang S, Sun X, Li K, Zhao C, Zhao L. Changes in metabolite profiles and antioxidant and hypoglycemic activities of Laminaria japonica after fermentation. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113122] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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19
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Solid-State Fermented Okara with Aspergillus spp. Improves Lipid Metabolism and High-Fat Diet Induced Obesity. Metabolites 2022; 12:metabo12030198. [PMID: 35323642 PMCID: PMC8949957 DOI: 10.3390/metabo12030198] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2021] [Revised: 02/10/2022] [Accepted: 02/13/2022] [Indexed: 12/16/2022] Open
Abstract
Okara is a major by-product of soymilk and tofu production. Despite retaining abundant nutrients after the process, okara is often under-utilized. In this study, solid-state fermentation (SSF) of okara was carried out using a koji starter (containing both Aspergillus oryzae and Aspergillus sojae) with the intention of releasing its untapped nutrients. Its effects on lipid metabolism in diet-induced obesity (DIO) were observed. The nutritional profile of fermented okara was elucidated using the following parameters: total phenolic content (TPC), pH, protein content, dietary fiber, amino acid content, and free sugar content. In vivo experiments were conducted using high-fat diets supplemented with unfermented okara and fermented okara over three weeks. Supplementation with fermented okara reduced body weight gain, adipose tissue weight, the serum triglyceride profile, and lipid accumulation in the liver, and altered the mRNA expression levels related to lipid metabolism; however, it did not affect pH and short-chain fatty acid (SCFA) production in this study. In conclusion, high-fat diets supplemented using okara fermented with Aspergillus spp. improved the lipid metabolism in mice, due to their high nutritional value, such as TPC, soy protein, and amino acids, and their synergistic effects without altering the gut microbiota.
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Shi H, Yang E, Yang H, Huang X, Zheng M, Chen X, Zhang J. Dynamic changes in the chemical composition and metabolite profiles of drumstick (Moringa oleifera Lam.) leaf flour during fermentation. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112973] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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21
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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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22
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Van Peer M, Frooninckx L, Coudron C, Berrens S, Álvarez C, Deruytter D, Verheyen G, Van Miert S. Valorisation Potential of Using Organic Side Streams as Feed for Tenebrio molitor, Acheta domesticus and Locusta migratoria. INSECTS 2021; 12:796. [PMID: 34564236 PMCID: PMC8467494 DOI: 10.3390/insects12090796] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 07/09/2021] [Revised: 08/26/2021] [Accepted: 08/31/2021] [Indexed: 11/17/2022]
Abstract
Due to increasing welfare and population, the demand for alternative protein sources, obtained with minimal use of natural resources, is rising in today's society. Insects have the potential to be used as an alternative protein source since they are considered to be able to convert low-value biomass into high-value components, resulting in opportunities for valorisation of organic side streams. Moreover, insects are suggested to be a sustainable protein source, referring to the efficient "feed to body" mass conversion potential. The aim of this review was to explore the potential to rear the yellow mealworm (Tenebrio molitor), the house cricket (Acheta domesticus) and the migratory locust (Locusta migratoria) on low or not yet valorised organic side streams within the food supply chain. This was performed by collecting research information focusing on the rearing of the insects in scope on organic biomass. In addition, the nutritional composition of the produced insects as well as their dietary requirements will be reviewed. Finally, the availability of side streams in the EU will be discussed as well as their potential to be used as insects feed.
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Affiliation(s)
- Meggie Van Peer
- Radius, Thomas More University of Applied Sciences, Kleinhoefstraat 4, 2440 Geel, Belgium; (M.V.P.); (L.F.); (S.B.); (S.V.M.)
| | - Lotte Frooninckx
- Radius, Thomas More University of Applied Sciences, Kleinhoefstraat 4, 2440 Geel, Belgium; (M.V.P.); (L.F.); (S.B.); (S.V.M.)
| | - Carl Coudron
- Provincial Research and Advice Centre for Agriculture and Horticulture, 8800 Rumbeke-Beitem, Belgium; (C.C.); (D.D.)
| | - Siebe Berrens
- Radius, Thomas More University of Applied Sciences, Kleinhoefstraat 4, 2440 Geel, Belgium; (M.V.P.); (L.F.); (S.B.); (S.V.M.)
| | - Carlos Álvarez
- Teagasc Food Research Centre, Department of Food Quality and Sensory Science, D15 KN3K Dublin, Ireland;
| | - David Deruytter
- Provincial Research and Advice Centre for Agriculture and Horticulture, 8800 Rumbeke-Beitem, Belgium; (C.C.); (D.D.)
| | - Geert Verheyen
- Radius, Thomas More University of Applied Sciences, Kleinhoefstraat 4, 2440 Geel, Belgium; (M.V.P.); (L.F.); (S.B.); (S.V.M.)
| | - Sabine Van Miert
- Radius, Thomas More University of Applied Sciences, Kleinhoefstraat 4, 2440 Geel, Belgium; (M.V.P.); (L.F.); (S.B.); (S.V.M.)
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23
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Gupta S, Chen WN. A metabolomics approach to evaluate post-fermentation enhancement of daidzein and genistein in a green okara extract. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:5124-5131. [PMID: 33608899 DOI: 10.1002/jsfa.11158] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/19/2020] [Revised: 01/15/2021] [Accepted: 02/19/2021] [Indexed: 06/12/2023]
Abstract
BACKGROUND Okara is a major agri-industrial by-product of the tofu and soymilk industries. Employing food-wastes as substrates for the green production of natural functional compounds is a recent trend that addresses the dual concepts of sustainable production and a zero-waste ecosystem. RESULTS Extracts of unfermented okara and okara fermented with Rhizopus oligosporus were obtained using ethanol as extraction solvent, coupled with ultrasound sonication for enhanced extraction. Fermented extracts yielded significantly better results for total phenolic content (TPC) and total flavonoid content (TFC) than unfermented extracts. A qualitative liquid chromatography quadrupole time-of-flight mass spectrometry (LC-QTOF-MS) analysis revealed a shift from glucoside forms to respective aglycone forms of the detected isoflavones, post-fermentation. Since the aglycone forms have been associated with numerous health benefits, a quantitative high-performance liquid chromatography (HPLC) analysis was performed. Fermented okara extracts had daidzein and genistein concentrations of 11.782 ± 0.325 μg mL-1 and 10.125 ± 1.028 μg mL-1 , as opposed to that of 6.7 ± 2.42 μg mL-1 and 4.55 ± 0.316 μg mL-1 in raw okara extracts, respectively. Lastly, the detected isoflavones were mapped to their metabolic pathways, to understand the biochemical reactions triggered during the fermentation process. CONCLUSION Fermented okara may be implemented as a sustainable solution for production of natural bioactive isoflavonoids genistein and daidzein. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Sulagna Gupta
- Interdisciplinary Graduate School, Nanyang Technological University, Singapore, Singapore
- Residues and Resource Reclamation Centre, Nanyang Environment & Water Research Institute, Nanyang Technological University, Singapore, Singapore
| | - Wei Ning Chen
- School of Chemical and Biomedical Engineering, Nanyang Technological University, Singapore, Singapore
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24
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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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25
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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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26
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Teng TS, Chin YL, Chai KF, Chen WN. Fermentation for future food systems: Precision fermentation can complement the scope and applications of traditional fermentation. EMBO Rep 2021; 22:e52680. [PMID: 33908143 DOI: 10.15252/embr.202152680] [Citation(s) in RCA: 27] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2021] [Accepted: 04/06/2021] [Indexed: 02/06/2023] Open
Abstract
Modern biotechnology holds great potential for expanding the scope of fermentation to create novel foods and improve the sustainability of food production.
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Affiliation(s)
- Ting Shien Teng
- School of Chemical and Biomedical Engineering, Nanyang Technological University, Singapore City, Singapore.,Food Science and Technology Programme, Nanyang Technological University, Singapore City, Singapore
| | - Yi Ling Chin
- School of Chemical and Biomedical Engineering, Nanyang Technological University, Singapore City, Singapore.,Food Science and Technology Programme, Nanyang Technological University, Singapore City, Singapore
| | - Kong Fei Chai
- Food Science and Technology Programme, Nanyang Technological University, Singapore City, Singapore
| | - Wei Ning Chen
- School of Chemical and Biomedical Engineering, Nanyang Technological University, Singapore City, Singapore.,Food Science and Technology Programme, Nanyang Technological University, Singapore City, Singapore
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27
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Suda Y, Sasaki N, Kagawa K, Elean M, Zhou B, Tomokiyo M, Islam MA, Rajoka MSR, Kober AKMH, Shimazu T, Egusa S, Terashima Y, Aso H, Ikeda-Ohtsubo W, Villena J, Kitazawa H. Immunobiotic Feed Developed with Lactobacillus delbrueckii subsp. delbrueckii TUA4408L and the Soymilk By-Product Okara Improves Health and Growth Performance in Pigs. Microorganisms 2021; 9:microorganisms9050921. [PMID: 33923082 PMCID: PMC8145491 DOI: 10.3390/microorganisms9050921] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2021] [Revised: 04/20/2021] [Accepted: 04/23/2021] [Indexed: 01/04/2023] Open
Abstract
Lactobacillus delbrueckii subsp. delbrueckii TUA4408L is able to differentially modulate the innate immune response of porcine intestinal epithelial cells triggered by TLR4 activation. This strain also has a remarkable ability to grow on plant substrates. These two immunological and biotechnological characteristics prompted us to evaluate whether the soymilk by-product okara fermented with the TUA4408L strain can serve as an immunobiotic feed with the ability to beneficially modulate the intestinal immunity of piglets after weaning to improve their productivity. Our in vivo studies demonstrated that the administration of immunobiotic TUA4408L-fermented okara feed significantly increased piglet growth performance and meat quality. These positive effects were associated with the ability of the TUA4408L-fermented okara feed to beneficially modulate both intestinal microbiota and immunity in pigs. The immunobiotic feed improved the abundance of the beneficial bacteria Lactobacillus and Lactococcus in the gut of pigs, reduced blood markers of inflammation, and differentially regulated the expression of inflammatory and regulatory cytokines in the intestinal mucosa. These findings indicate that the immunobiotic TUA4408L-fermented okara feed could be an economical and environmentally friendly option to improve the growth performance and immune health of pigs.
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Affiliation(s)
- Yoshihito Suda
- Department of Food Resource Development, School of Food Industrial Sciences, Miyagi University, Sendai 982-0215, Japan; (Y.S.); (N.S.); (K.K.)
| | - Nana Sasaki
- Department of Food Resource Development, School of Food Industrial Sciences, Miyagi University, Sendai 982-0215, Japan; (Y.S.); (N.S.); (K.K.)
| | - Kyoma Kagawa
- Department of Food Resource Development, School of Food Industrial Sciences, Miyagi University, Sendai 982-0215, Japan; (Y.S.); (N.S.); (K.K.)
- Graduate School of Food, Agricultural and Environmental Sciences, Miyagi University, Sendai 982-0215, Japan
| | - Mariano Elean
- Laboratory of Immunobiotechnology, Reference Centre for Lactobacilli (CERELA-CONICET), Tucuman CP4000, Argentina;
| | - Binghui Zhou
- Food and Feed Immunology Group, Laboratory of Animal Food Function, Graduate School of Agricultural Science, Tohoku University, Sendai 980-8572, Japan; (B.Z.); (M.T.); (M.A.I.); (M.S.R.R.); (A.K.M.H.K.); (W.I.-O.)
- Livestock Immunology Unit, International Education and Research Center for Food and Agricultural Immunology (CFAI), Graduate School of Agricultural Science, Tohoku University, Sendai 980-8572, Japan;
| | - Mikado Tomokiyo
- Food and Feed Immunology Group, Laboratory of Animal Food Function, Graduate School of Agricultural Science, Tohoku University, Sendai 980-8572, Japan; (B.Z.); (M.T.); (M.A.I.); (M.S.R.R.); (A.K.M.H.K.); (W.I.-O.)
- Livestock Immunology Unit, International Education and Research Center for Food and Agricultural Immunology (CFAI), Graduate School of Agricultural Science, Tohoku University, Sendai 980-8572, Japan;
| | - Md. Aminul Islam
- Food and Feed Immunology Group, Laboratory of Animal Food Function, Graduate School of Agricultural Science, Tohoku University, Sendai 980-8572, Japan; (B.Z.); (M.T.); (M.A.I.); (M.S.R.R.); (A.K.M.H.K.); (W.I.-O.)
- Livestock Immunology Unit, International Education and Research Center for Food and Agricultural Immunology (CFAI), Graduate School of Agricultural Science, Tohoku University, Sendai 980-8572, Japan;
- Department of Medicine, Faculty of Veterinary Science, Bangladesh Agricultural University, Mymensingh-2202, Bangladesh
| | - Muhammad Shahid Riaz Rajoka
- Food and Feed Immunology Group, Laboratory of Animal Food Function, Graduate School of Agricultural Science, Tohoku University, Sendai 980-8572, Japan; (B.Z.); (M.T.); (M.A.I.); (M.S.R.R.); (A.K.M.H.K.); (W.I.-O.)
- Livestock Immunology Unit, International Education and Research Center for Food and Agricultural Immunology (CFAI), Graduate School of Agricultural Science, Tohoku University, Sendai 980-8572, Japan;
| | - A. K. M. Humayun Kober
- Food and Feed Immunology Group, Laboratory of Animal Food Function, Graduate School of Agricultural Science, Tohoku University, Sendai 980-8572, Japan; (B.Z.); (M.T.); (M.A.I.); (M.S.R.R.); (A.K.M.H.K.); (W.I.-O.)
- Livestock Immunology Unit, International Education and Research Center for Food and Agricultural Immunology (CFAI), Graduate School of Agricultural Science, Tohoku University, Sendai 980-8572, Japan;
- Department of Dairy and Poultry Science, Faculty of Veterinary Medicine, Chittagong Veterinary and Animal Sciences University, Khulshi, Chittagong 4225, Bangladesh
| | - Tomoyuki Shimazu
- Department of Food Science and Business, School of Food Industrial Sciences, Miyagi University, Sendai 982-0215, Japan;
| | - Shintaro Egusa
- Research and Development Division, Marusan-Ai Co., Ltd., Okazaki 444-2193, Japan; (S.E.); (Y.T.)
| | - Yuji Terashima
- Research and Development Division, Marusan-Ai Co., Ltd., Okazaki 444-2193, Japan; (S.E.); (Y.T.)
| | - Hisashi Aso
- Livestock Immunology Unit, International Education and Research Center for Food and Agricultural Immunology (CFAI), Graduate School of Agricultural Science, Tohoku University, Sendai 980-8572, Japan;
- Laboratory of Animal Health Science, Graduate School of Agricultural Science, Tohoku University, Sendai 980-8572, Japan
| | - Wakako Ikeda-Ohtsubo
- Food and Feed Immunology Group, Laboratory of Animal Food Function, Graduate School of Agricultural Science, Tohoku University, Sendai 980-8572, Japan; (B.Z.); (M.T.); (M.A.I.); (M.S.R.R.); (A.K.M.H.K.); (W.I.-O.)
- Livestock Immunology Unit, International Education and Research Center for Food and Agricultural Immunology (CFAI), Graduate School of Agricultural Science, Tohoku University, Sendai 980-8572, Japan;
| | - Julio Villena
- Laboratory of Immunobiotechnology, Reference Centre for Lactobacilli (CERELA-CONICET), Tucuman CP4000, Argentina;
- Food and Feed Immunology Group, Laboratory of Animal Food Function, Graduate School of Agricultural Science, Tohoku University, Sendai 980-8572, Japan; (B.Z.); (M.T.); (M.A.I.); (M.S.R.R.); (A.K.M.H.K.); (W.I.-O.)
- Correspondence: (J.V.); (H.K.)
| | - Haruki Kitazawa
- Food and Feed Immunology Group, Laboratory of Animal Food Function, Graduate School of Agricultural Science, Tohoku University, Sendai 980-8572, Japan; (B.Z.); (M.T.); (M.A.I.); (M.S.R.R.); (A.K.M.H.K.); (W.I.-O.)
- Livestock Immunology Unit, International Education and Research Center for Food and Agricultural Immunology (CFAI), Graduate School of Agricultural Science, Tohoku University, Sendai 980-8572, Japan;
- Correspondence: (J.V.); (H.K.)
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Mok WK, Tan YX, Chen WN. Evaluating the potential of Bacillus subtilis fermented okara as a functional food ingredient through in vitro digestion and fermentation. FOOD BIOTECHNOL 2021. [DOI: 10.1080/08905436.2021.1909615] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- Wai Kit Mok
- School of Chemical and Biomedical Engineering, Nanyang Technological University, Singapore, Singapore
| | - Yong Xing Tan
- Interdisciplinary Graduate School, Nanyang Technological University, Singapore, Singapore
- Advanced Environmental Biotechnology Centre, Nanyang Environment and Water Research Institute, Nanyang Technological University, Singapore, Singapore
| | - Wei Ning Chen
- School of Chemical and Biomedical Engineering, Nanyang Technological University, Singapore, Singapore
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Zhang J, Li M, Cheng J, Zhang X, Li K, Li B, Wang C, Liu X. Viscozyme L hydrolysis and Lactobacillus fermentation increase the phenolic compound content and antioxidant properties of aqueous solutions of quinoa pretreated by steaming with α-amylase. J Food Sci 2021; 86:1726-1736. [PMID: 33844283 DOI: 10.1111/1750-3841.15680] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2020] [Revised: 02/08/2021] [Accepted: 02/14/2021] [Indexed: 11/30/2022]
Abstract
In this work, red quinoa was successively subjected to α-amylase steaming, complex enzyme Viscozyme (R) L hydrolysis, and lactic acid bacteria (LAB) fermentation. The total phenolic compound content (TPC), flavonoid content (TFC), and antioxidant capacities of the solvent-extractable (free) and bound fractions and the individual phenolic compounds released were determined. Compared to steaming with α-amylase, enzymatic hydrolysis and fermentation of quinoa resulted in approximately 82.6, 26.9, 36.3, and 45.2% increases in the TPC (the sum of free and bound fractions), TFC, DPPH, and ORAC values, respectively. HPLC-QqQ-MS/MS analysis showed that enzymolysis and fermentation increased the content of protocatechuic acid, catechin, procyanidin B2 , and quercetin by 126.3, 101.9, 524, and 296.3%, respectively. Moreover, a major proportion of individual phenolic compounds existed as bound form. The results indicated that complex enzymatic hydrolysis and LAB fermentation were practical and useful to release promising polyphenols. This research provides a basis for the processing of quinoa beverages rich in phenolic compounds. PRACTICAL APPLICATION: In this work, liquefying with α-amylase, hydrolyzing with cellulolytic enzyme mixture, and fermenting with Lactic acid bacteria (LAB), successively, were exploited to process quinoa. This is an innovative method of quinoa processing to produce beverage products. Complex enzymatic hydrolysis and fermentation with LAB can significantly enhance phenolic compound, especially protocatechuic acid, catechin, procyanidin B2 , and quercetin. In additional, LAB fermentation is very beneficial to improve the antioxidant activity of quinoa. We also found that a major proportion of phenolic compounds existed as bound forms in quinoa.
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Affiliation(s)
- Jigang Zhang
- Research Center of Agricultural Products Deep Processing, Department of Biological Food and Environmental Engineering, Hefei University, Hefei, P. R. China
| | - Maoye Li
- Anhui Province Key Laboratory of Integrated Pest Management on Crops, Key Laboratory of Biology and Sustainable Management of Plant Diseases and Pests of Anhui Higher Education Institutes, College of PlantProtection, Anhui Agricultural University, Hefei, P. R. China
| | - Jianghua Cheng
- Agro-products Processing Research Institute, Anhui Academy of Agricultural Sciences, Hefei, P. R. China
| | - Xinhong Zhang
- Research Center of Agricultural Products Deep Processing, Department of Biological Food and Environmental Engineering, Hefei University, Hefei, P. R. China
| | - Kexin Li
- Research Center of Agricultural Products Deep Processing, Department of Biological Food and Environmental Engineering, Hefei University, Hefei, P. R. China
| | - Bin Li
- China National Tobacco Corporation Sichuan Branch, Chengdu, P. R. China
| | - Chuyan Wang
- Research Center of Agricultural Products Deep Processing, Department of Biological Food and Environmental Engineering, Hefei University, Hefei, P. R. China
| | - Xinmin Liu
- Tobacco Research Institute, Chinese Academy of Agricultural Sciences (CAAS), Qingdao, P. R. China
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Rahman MM, Mat K, Ishigaki G, Akashi R. A review of okara (soybean curd residue) utilization as animal feed: Nutritive value and animal performance aspects. Anim Sci J 2021; 92:e13594. [PMID: 34289204 DOI: 10.1111/asj.13594] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2021] [Revised: 05/29/2021] [Accepted: 06/04/2021] [Indexed: 12/01/2022]
Abstract
Year by year, huge quantities of by-products are generated during the manufacturing process of soybean-based products. Okara is one of the by-products, and it is an insoluble portion of the soybean. It consists of high moisture (8.4-22.9%); on dry matter basis, it contains high metabolizable energy (9.0-14.2 MJ/kg) and other components that include crude protein (20.9-39.1%), crude fiber (12.2-61.3%), crude fat (4.9-21.5%), and ash (3.4-5.3%). Fermentation of okara improves its nutritional quality and reduces its anti-nutrient contents. Due to animals' palatability, okara can be used to replace the soybean meal/concentrate feed partially or completely in ruminant's diet and partially in nonruminant's diet. Okara feeding does not depress the intake, digestibility, growth, milk production, blood metabolic profiles, and meat quality of animals. However, this by-product decays quickly due to its high moisture content, and its heavy weight and sticky nature make it difficult to process and expensive to dry using conventional methods. This paper thoroughly summarizes the utilization of okara as animal feed in the cause of developing a general guideline with favorable levels of inclusion in the diets of animals for its exploitation and valorization. This review will encourage further research to develop eco-friendly and value added feed for animals.
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Affiliation(s)
- Mohammad Mijanur Rahman
- Faculty of Agro-Based Industry, Universiti Malaysia Kelantan, Jeli, Kelantan, Malaysia
- Institute of Food Security and Sustainable Agriculture, Universiti Malaysia Kelantan, Jeli Campus, Jeli, Kelantan, Malaysia
| | - Khairiyah Mat
- Faculty of Agro-Based Industry, Universiti Malaysia Kelantan, Jeli, Kelantan, Malaysia
- Institute of Food Security and Sustainable Agriculture, Universiti Malaysia Kelantan, Jeli Campus, Jeli, Kelantan, Malaysia
| | - Genki Ishigaki
- Sumiyoshi Livestock Science Station, Field Science Education Research Center, Faculty of Agriculture, University of Miyazaki, Miyazaki, Japan
| | - Ryo Akashi
- Faculty of Agriculture, University of Miyazaki, Miyazaki, Japan
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31
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da Costa Maia I, Thomaz dos Santos D'Almeida C, Guimarães Freire DM, d'Avila Costa Cavalcanti E, Cameron LC, Furtado Dias J, Simões Larraz Ferreira M. Effect of solid-state fermentation over the release of phenolic compounds from brewer's spent grain revealed by UPLC-MSE. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.110136] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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32
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Yin L, Zhang Y, Wu H, Wang Z, Dai Y, Zhou J, Liu X, Dong M, Xia X. Improvement of the phenolic content, antioxidant activity, and nutritional quality of tofu fermented with Actinomucor elegans. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.110087] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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33
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Intracellular Metabolomics Switching Alters Extracellular Acid Production and Insoluble Phosphate Solubilization Behavior in Penicillium oxalicum. Metabolites 2020; 10:metabo10110441. [PMID: 33142690 PMCID: PMC7692655 DOI: 10.3390/metabo10110441] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2020] [Revised: 10/27/2020] [Accepted: 10/29/2020] [Indexed: 12/13/2022] Open
Abstract
This research aims to understand the precise intracellular metabolic processes of how microbes solubilize insoluble phosphorus (Insol-P) to increase bio-available P. Newly isolated Penicillium oxalicum PSF-4 exhibited outstanding tricalcium phosphate (TP) and iron phosphate (IP) solubilization performance—as manifested by microbial growth and the secretion of low-molecular-weight organic acids (LMWOAs). Untargeted metabolomics approach was employed to assess the metabolic alterations of 73 intracellular metabolites induced by TP and IP compared with soluble KH2PO4 in P. oxalicum. Based on the changes of intracellular metabolites, it was concluded that (i) the enhanced intracellular glyoxylate and carbohydrate metabolisms increased the extracellular LMWOAs production; (ii) the exposure of Insol-P poses potential effects to P. oxalicum in destructing essential cellular functions, affecting microbial growth, and disrupting amino acid, lipid, and nucleotide metabolisms; and (iii) the intracellular amino acid utilization played a significant role to stimulate microbial growth and the extracellular LMWOAs biosynthesis.
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Chai KF, Voo AYH, Chen WN. Bioactive peptides from food fermentation: A comprehensive review of their sources, bioactivities, applications, and future development. Compr Rev Food Sci Food Saf 2020; 19:3825-3885. [PMID: 33337042 DOI: 10.1111/1541-4337.12651] [Citation(s) in RCA: 78] [Impact Index Per Article: 19.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2020] [Revised: 09/03/2020] [Accepted: 09/20/2020] [Indexed: 12/14/2022]
Abstract
Bioactive peptides (BPs) are specific protein fragments that exert various beneficial effects on human bodies and ultimately influence health, depending on their structural properties and amino acid composition and sequences. By offering promising solutions to solve diverse health issues, the production, characterization, and applications of food-derived BPs have drawn great interest in the current literature and are of particular interest to the food and pharmaceutical industries. The microbial fermentation of protein from various sources is indubitably a novel way to produce BPs with numerous beneficial health effects. Apart from its lower cost as compared to enzymes, the BPs produced from microbial fermentation can be purified without further hydrolysis. Despite these features, current literature shows dearth of information on the BPs produced from food via microbial fermentation. Hence, there is a strong necessity to explore the BPs obtained from food fermentation for the development of commercial nutraceuticals and functional foods. As such, this review focuses on the production of BPs from different food sources, including the extensively studied milk and milk products, with emphasis on microbial fermentation. The structure-activity (antihypertensive, antioxidant, antimicrobial, opiate-like, anti-inflammatory, anticancer/antiproliferative, antithrombotic, hypolipidemic, hypocholesterolemic, and mineral binding) relationship, potential applications, future development, and challenges of BPs obtained from food fermentation are also discussed.
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Affiliation(s)
- Kong Fei Chai
- School of Chemical and Biomedical Engineering, Nanyang Technological University, 62 Nanyang Drive, Singapore, 637459, Singapore
| | - Amanda Ying Hui Voo
- School of Chemical and Biomedical Engineering, Nanyang Technological University, 62 Nanyang Drive, Singapore, 637459, Singapore
| | - Wei Ning Chen
- School of Chemical and Biomedical Engineering, Nanyang Technological University, 62 Nanyang Drive, Singapore, 637459, Singapore
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35
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Tian Z, Deng D, Cui Y, Chen W, Yu M, Ma X. Diet supplemented with fermented okara improved growth performance, meat quality, and amino acid profiles in growing pigs. Food Sci Nutr 2020; 8:5650-5659. [PMID: 33133567 PMCID: PMC7590273 DOI: 10.1002/fsn3.1857] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/26/2020] [Revised: 07/16/2020] [Accepted: 08/11/2020] [Indexed: 01/18/2023] Open
Abstract
This study aimed to assess the efficacy of fermented okara on performance and meat quality, and to explore the feasibility of its partial substitution for corn-soybean meal in pig production. A total of 48 pigs (Duroc × Landrace × Yorkshire) with an average body weight of 58.60 ± 0.65 kg were randomly assigned to 2 groups, Control group and Fermented okara (FO) group. There were 8 replicate pens each with 3 pigs per treatment. Control pigs were fed a corn-soybean meal basal diet, treatment pigs were fed a basal diet supplemented with FO throughout the 55-d experimental period. Results showed that fermentation of okara using probiotics increased its microporous structure, polysaccharides, lactic acid, and free amino acids (FAA) by 46.06%, 150%, and 66.45% compared with unfermented okara, respectively (p < .05). The diet supplemented with FO significantly improved average daily gain (ADG) by 8.70% (p < .01), but decreased the feed gain ratio (F/G) by 5.56% of growing pigs compared to the control diet (p < .05). Furthermore, dietary FO improve meat color, FAA, and the activity of total superoxide dismutase (T-SOD) and glutathione peroxidase (GSH-PX) in the serum and muscles (p < .05). Collectively, probiotics-fermented okara improved growth performance, meat quality and antioxidant capacity, and it can be used to substitute partial corn-soybean meal in pig industry.
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Affiliation(s)
- Zhimei Tian
- State Key Laboratory of Livestock and Poultry BreedingKey Laboratory of Animal Nutrition and Feed Science in South ChinaMinistry of Agriculture and Rural AffairsGuangdong Key Laboratory of Animal Breeding and NutritionGuangdong Engineering Technology Research Center of animal Meat quality and Safety Control and EvaluationInstitute of Animal ScienceGuangdong Academy of Agricultural SciencesGuangzhouChina
| | - Dun Deng
- State Key Laboratory of Livestock and Poultry BreedingKey Laboratory of Animal Nutrition and Feed Science in South ChinaMinistry of Agriculture and Rural AffairsGuangdong Key Laboratory of Animal Breeding and NutritionGuangdong Engineering Technology Research Center of animal Meat quality and Safety Control and EvaluationInstitute of Animal ScienceGuangdong Academy of Agricultural SciencesGuangzhouChina
| | - Yiyan Cui
- State Key Laboratory of Livestock and Poultry BreedingKey Laboratory of Animal Nutrition and Feed Science in South ChinaMinistry of Agriculture and Rural AffairsGuangdong Key Laboratory of Animal Breeding and NutritionGuangdong Engineering Technology Research Center of animal Meat quality and Safety Control and EvaluationInstitute of Animal ScienceGuangdong Academy of Agricultural SciencesGuangzhouChina
| | - Weidong Chen
- State Key Laboratory of Livestock and Poultry BreedingKey Laboratory of Animal Nutrition and Feed Science in South ChinaMinistry of Agriculture and Rural AffairsGuangdong Key Laboratory of Animal Breeding and NutritionGuangdong Engineering Technology Research Center of animal Meat quality and Safety Control and EvaluationInstitute of Animal ScienceGuangdong Academy of Agricultural SciencesGuangzhouChina
| | - Miao Yu
- State Key Laboratory of Livestock and Poultry BreedingKey Laboratory of Animal Nutrition and Feed Science in South ChinaMinistry of Agriculture and Rural AffairsGuangdong Key Laboratory of Animal Breeding and NutritionGuangdong Engineering Technology Research Center of animal Meat quality and Safety Control and EvaluationInstitute of Animal ScienceGuangdong Academy of Agricultural SciencesGuangzhouChina
| | - Xianyong Ma
- State Key Laboratory of Livestock and Poultry BreedingKey Laboratory of Animal Nutrition and Feed Science in South ChinaMinistry of Agriculture and Rural AffairsGuangdong Key Laboratory of Animal Breeding and NutritionGuangdong Engineering Technology Research Center of animal Meat quality and Safety Control and EvaluationInstitute of Animal ScienceGuangdong Academy of Agricultural SciencesGuangzhouChina
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Shi H, Zhang M, Wang W, Devahastin S. Solid-state fermentation with probiotics and mixed yeast on properties of okara. FOOD BIOSCI 2020. [DOI: 10.1016/j.fbio.2020.100610] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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37
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Lin D, Long X, Huang Y, Yang Y, Wu Z, Chen H, Zhang Q, Wu D, Qin W, Tu Z. Effects of microbial fermentation and microwave treatment on the composition, structural characteristics, and functional properties of modified okara dietary fiber. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109059] [Citation(s) in RCA: 35] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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38
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Zheng L, Yu X, Wei C, Qiu L, Yu C, Xing Q, Fan Y, Deng Z. Production and characterization of a novel alkaline protease from a newly isolated Neurospora crassa through solid-state fermentation. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108990] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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39
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Interfacial Assembly of a Cashew Nut (Anacardium occidentale) Testa Extract onto a Cellulose-Based Film from Sugarcane Bagasse to Produce an Active Packaging Film with pH-Triggered Release Mechanism. FOOD BIOPROCESS TECH 2020. [DOI: 10.1007/s11947-020-02414-z] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
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40
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Yang X, Zhou X, Zhang M, Zhang Z, Song L, Wang G, Zhang J. Metabolism analysis for enhanced nutritional profile of chestnuts subjected to anerobic solid‐state fermentation by probiotic lactic acid bacteria. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14360] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
Affiliation(s)
- Xu Yang
- School of Food and Bioengineering Zhengzhou University of Light Industry Zhengzhou China
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control Zhengzhou China
- Collaborative Innovation Center for Food Production and Safety Zhengzhou China
- Zhengzhou Key Laboratory of Metabolic Engineering and Systems Biology Zhengzhou China
| | - Xiangying Zhou
- School of Food and Bioengineering Zhengzhou University of Light Industry Zhengzhou China
| | - Mengjuan Zhang
- School of Food and Bioengineering Zhengzhou University of Light Industry Zhengzhou China
| | - Zhiping Zhang
- School of Food and Bioengineering Zhengzhou University of Light Industry Zhengzhou China
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control Zhengzhou China
- Collaborative Innovation Center for Food Production and Safety Zhengzhou China
- Zhengzhou Key Laboratory of Metabolic Engineering and Systems Biology Zhengzhou China
| | - Lili Song
- School of Food and Bioengineering Zhengzhou University of Light Industry Zhengzhou China
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control Zhengzhou China
- Collaborative Innovation Center for Food Production and Safety Zhengzhou China
- Zhengzhou Key Laboratory of Metabolic Engineering and Systems Biology Zhengzhou China
| | - Guanglu Wang
- School of Food and Bioengineering Zhengzhou University of Light Industry Zhengzhou China
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control Zhengzhou China
- Collaborative Innovation Center for Food Production and Safety Zhengzhou China
- Zhengzhou Key Laboratory of Metabolic Engineering and Systems Biology Zhengzhou China
| | - Jingnan Zhang
- School of Food and Bioengineering Zhengzhou University of Light Industry Zhengzhou China
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control Zhengzhou China
- Collaborative Innovation Center for Food Production and Safety Zhengzhou China
- Zhengzhou Key Laboratory of Metabolic Engineering and Systems Biology Zhengzhou China
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41
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Gupta S, Chen WN. Characterization and in Vitro Bioactivity of Green Extract from Fermented Soybean Waste. ACS OMEGA 2019; 4:21675-21683. [PMID: 31891045 PMCID: PMC6933590 DOI: 10.1021/acsomega.9b01925] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/27/2019] [Accepted: 08/28/2019] [Indexed: 05/21/2023]
Abstract
Extracts were extricated from raw okara and okara fermented with Rhizopus oligosporus using a clean, green protocol; water was used as the extraction solvent and coupled with ultrasound assistance for enhanced extraction. In vitro anti-oxidant analyses for antioxidant potential and capacity, superoxide scavenging activity, and nitric oxide scavenging activity validated that fermented okara yielded superior bioactive performance compared to raw okara. Fermented okara extracts showed no toxicity to erythrocytes and successfully prevented induced haemolysis. After 48 h incubation at the highest tested concentration (100 mg/mL), fermented okara extracts could inhibit HepG2 cells by 48.47 ± 5.28%, which was significantly different from their effects on NIH 3T3 cells. Gas chromatography-mass spectrometry characterization of extracts validated amino acids to be the chief fraction responsible for the detected bioactivity of the fermented okara extract. The results derived in this study open up the possibility that biofermented okara extract may be a potential novel sustainable nutraceutical.
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Affiliation(s)
- Sulagna Gupta
- Interdisciplinary
Graduate School, Nanyang Technological University, 50 Nanyang Avenue, Singapore 639798, Singapore
- Residues
and Resource Reclamation Centre, Nanyang Environment & Water Research
Institute, Nanyang Technological University, 1 CleanTech Loop, CleanTech One,
#06-08, Singapore 637141, Singapore
| | - Wei Ning Chen
- School
of Chemical and Biomedical Engineering, Nanyang Technological University, 62 Nanyang Drive, Singapore 637459, Singapore
- E-mail: . Phone: (+65) 6316 2870
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42
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Eco-friendly and biodegradable cellulose hydrogels produced from low cost okara: towards non-toxic flexible electronics. Sci Rep 2019; 9:18166. [PMID: 31796821 PMCID: PMC6890720 DOI: 10.1038/s41598-019-54638-5] [Citation(s) in RCA: 47] [Impact Index Per Article: 9.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/06/2019] [Accepted: 11/12/2019] [Indexed: 12/13/2022] Open
Abstract
With increasing resource shortage and environmental pollution, it is preferable to utilize materials which are sustainable and biodegradable. Side-streams products generated from the food processing industry is one potential avenue that can be used in a wide range of applications. In this study, the food by-product okara was effectively reused for the extraction of cellulose. Then, the okara cellulose was further employed to fabricate cellulose hydrogels with favorable mechanical properties, biodegrablability, and non-cytotoxicity. The results showed that it could be biodegraded in soil within 28 days, and showed no cytotoxicity on NIH3T3 cells. As a proof of concept, a demostration of wearable and biocompatible strain sensor was achieved, which allowed a good and stable detection of human body movement behaviors. The okara-based hydrogels could provide an alternative platform for further physical and/or chemical modification towards tissue engineering, medical supplies, or smart biomimetic soft materials.
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43
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Chan LY, Takahashi M, Lim PJ, Aoyama S, Makino S, Ferdinandus F, Ng SYC, Arai S, Fujita H, Tan HC, Shibata S, Lee CLK. Eurotium Cristatum Fermented Okara as a Potential Food Ingredient to Combat Diabetes. Sci Rep 2019; 9:17536. [PMID: 31772240 PMCID: PMC6879572 DOI: 10.1038/s41598-019-54021-4] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/26/2019] [Accepted: 11/07/2019] [Indexed: 11/21/2022] Open
Abstract
Type 2 diabetes mellitus (T2DM) is a chronic disease, and dietary modification is a crucial part of disease management. Okara is a sustainable source of fibre-rich food. Most of the valorization research on okara focused more on the physical attributes instead of the possible health attributes. The fermentation of okara using microbes originated from food source, such as tea, sake, sufu and yoghurt, were explored here. The aim of this study is to investigate fermented okara as a functional food ingredient to reduce blood glucose levels. Fermented and non-fermented okara extracts were analyzed using the metabolomic approach with UHPLC-QTof-MSE. Statistical analysis demonstrated that the anthraquinones, emodin and physcion, served as potential markers and differentiated Eurotium cristatum fermented okara (ECO) over other choices of microbes. The in-vitro α-glucosidase activity assays and in-vivo mice studies showed that ECO can reduce postprandial blood glucose levels. A 20% ECO loading crispy snack prototype revealed a good nutrition composition and could serve as a fundamental formulation for future antidiabetes recipe development, strengthening the hypothesis that ECO can be used as a novel food ingredient for diabetic management.
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Affiliation(s)
- Li Yan Chan
- International Food and Water Research Centre, Waters Pacific Pte Ltd, Singapore, Singapore
| | - Masaki Takahashi
- Organization for University Research Initiatives, Waseda University, Singapore, Singapore
| | - Pei Jean Lim
- Organization for University Research Initiatives, Waseda University, Singapore, Singapore
| | - Shinya Aoyama
- Faculty of Science and Engineering, Waseda University, Tokyo, Japan
| | - Saneyuki Makino
- Faculty of Science and Engineering, Waseda University, Tokyo, Japan
| | | | - Shi Ya Clara Ng
- Food Innovation & Resource Centre, Singapore Polytechnic, Singapore, Singapore
| | - Satoshi Arai
- Organization for University Research Initiatives, Waseda University, Singapore, Singapore
| | - Hideaki Fujita
- Organization for University Research Initiatives, Waseda University, Singapore, Singapore
| | - Hong Chang Tan
- Department of Endocrinology, Singapore General Hospital, Singapore, Singapore
| | | | - Chi-Lik Ken Lee
- Division of Chemistry and Biological Chemistry, School of Physical and Mathematical Sciences, Nanyang Technological University, 21 Nanyang Link, Singapore, 637371, Singapore.
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Gmoser R, Sintca C, Taherzadeh MJ, Lennartsson PR. Combining submerged and solid state fermentation to convert waste bread into protein and pigment using the edible filamentous fungus N. intermedia. WASTE MANAGEMENT (NEW YORK, N.Y.) 2019; 97:63-70. [PMID: 31447028 DOI: 10.1016/j.wasman.2019.07.039] [Citation(s) in RCA: 43] [Impact Index Per Article: 8.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/05/2018] [Revised: 06/18/2019] [Accepted: 07/29/2019] [Indexed: 06/10/2023]
Abstract
Waste streams from ethanol and bread production present inexpensive, abundant and underutilized renewable substrates that are highly available for valorisation into high-value products. A combined submerged to solid state fermentation strategy was studied using the edible filamentous fungus Neurospora intermedia to biotransform ethanol plant residues 'thin stillage' and waste bread as substrates for the production of additional ethanol, biomass and a feed product rich in pigment. The fungus was able to degrade the stillage during submerged fermentation, producing 81 kg ethanol and 65 kg fungal biomass per ton dry weight of thin stillage. Concurrently, the second solid state fermentation step increased the protein content in waste bread by 161%. Additionally, 1.2 kg pigment per ton waste bread was obtained at the best conditions (6 days solid state fermentation under light at 95% relative humidity at 35 °C with an initial substrate moisture content of 40% using washed fungal biomass to initiate fermentation). This study presents a means of increasing the value of waste bread while reducing the treatment load on thin stillage in ethanol plants.
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Affiliation(s)
- Rebecca Gmoser
- Swedish Centre for Resource Recovery, University of Borås, 50190 Borås, Sweden.
| | - Carissa Sintca
- Swedish Centre for Resource Recovery, University of Borås, 50190 Borås, Sweden; Indonesia International Institute for Life Science, JI. Pulomas Barat Kav. 88, Jakarta Timur 13210, Indonesia
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45
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Law Y, Wein L. Reversing the nutrient drain through urban insect farming—opportunities and challenges. AIMS BIOENGINEERING 2018. [DOI: 10.3934/bioeng.2018.4.226] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
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