Antioxidant phenolics and their microbial production by submerged and solid state fermentation process: A review

Dey, Tapati Bhanja; Chakraborty, Subhojit; Jain, Kavish Kumar; Sharma, Abha; Kuhad, Ramesh Chander

doi:10.1016/j.tifs.2016.04.007

Cited by 257 publications

(131 citation statements)

References 148 publications

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“…Most research in SMF is aimed at determining the production economics of the process including productivity and product yields [15] and maximising these parameters. The use of filamentous fungi for the production of commercially important products has increased rapidly over the past half-century and the production of enzymes in SMF has long been established [16]. SMF currently produces commercial enzymes and several of the potential applications have been commercially exploited, primarily due to shortage and high cost of enzymes [17].…”

Section: The Difference Between Ssf and Smfmentioning

confidence: 99%

Design Aspects of Solid State Fermentation as Applied to Microbial Bioprocessing

Webb¹

2017

JABB

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Solid state fermentation (SSF) refers to the microbial fermentation, which takes place in the absence or near absence of free water, thus being close to the natural environment to which the selected micro organisms, especially fungi, are naturally adapted. SSF has been used in the world for a long time. This technology is commonly known in the East, for traditional manufacture of fermented foods, and in the west, for mould-ripened cheese. It can be defined as a system, in which the growth of selected microorganism(s) occurs on solid materials with low moisture contents and has been identified as a potentially important methodology and technique in biotechnology. Nowadays, SSF is an economically viable, practically acceptable technology for large-scale bioconversion and biodegradation processes. Development of sustainable SSF and bioprocess technology is an emerging, multidisciplinary field with possible application to the production of enzymes, chemicals, bioethanol and pharmaceuticals. SSF offers many advantages over conventional submerged fermentation (SMF) such as, simple and inexpensive substrates, elimination of the need for solubilisation of nutrient from within solid substrates, elimination of the need for rigorous control of many parameters during fermentation, product yields are mostly higher, lower energy requirements, produce less waste water, no foam generation and relatively easy recovery of end products. SSF provides flexibility in terms of the raw materials to be used and their capability to produce various value-added products. Keywords:

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Section: The Difference Between Ssf and Smfmentioning

confidence: 99%

Design Aspects of Solid State Fermentation as Applied to Microbial Bioprocessing

Webb¹

2017

JABB

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“…Hence, it is necessary to use an improved method for extraction of phenolic compounds. A bioprocessing technique such as solid-state fermentation (SSF) is an economically feasible way to improve the phenolic content and antioxidant activity of cereal and legume foods (Sánchez-Magaña et al 2014;Shin et al 2014;Jhan et al 2015;Rochín-Medina et al 2015;Bhanja Dey et al 2016). Enzymes (e.g., a-amylase, b-glucosidase, and xylanase) are used for the degradation of the carbohydrate linkages.…”

mentioning

confidence: 99%

Solid‐State Bioprocessing with Cordyceps militaris Enhanced Antioxidant Activity and DNA Damage Protection of Red Beans (Phaseolus angularis)

et al. 2016

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Cereal Chem. 94(2):177-184In this study, red beans were bioprocessed by using a novel solidstate fermentation (SSF) with an edible and medical filamentous fungus Cordyceps militaris. The effect of SSF on the total phenolic content (TPC), antioxidant activity, and DNA damage protection of red beans was determined. Furthermore, solvents with different polarities (80% methanol, 80% ethanol, 80% acetone, and deionized water) were used to extract antioxidant compounds from the red bean samples. The results indicated that SSF significantly enhanced TPC, 2,2-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt radical cation scavenging activity, reducing power, and chelating ability of red beans. Furthermore, this study also demonstrated that fermented red beans exhibited greater protection against oxidative DNA damage than nonfermented red beans. Besides, the water extract of fermented red beans showed the highest TPC, antioxidant activity, and DNA damage protection among the various extracts examined. For the specific phenolics profile, HPLC analysis was performed, which showed that gallic acid, chlorogenic acid, p-hydroxybenzoic acid, syringic acid, ferulic acid, daidzein, quercetin, and genistein of red beans were increased during SSF. There was a positive correlation among phenolic compounds, antioxidant activity, and DNA damage protection. Thus, this study demonstrated that SSF with C. militaris is an effective method for the enhancement of phenolic compounds, antioxidant activity, and DNA damage protection of red beans.

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“…These ammonia-lyases are branch enzymes which direct the metabolic flux from aromatic amino acids to the phenylpropanoid biosynthetic pathway. [108,113] Hydroxycinnamic acids involve p-coumaric acid, caffeic acid, ferulic acid, and sinapic acid. Caffeic acid is synthesized by C3-hydroxylation of p-coumaric acid through cinnamic acid 3-hydroxylase.…”

Section: Phenylpropanoid Biosynthetic Pathwaysmentioning

confidence: 99%

“…[107] Phenylpropanoids have been studied for a long time for their antioxidant, antitumor, anti-inflammatory, antidiabetic, antiviral, and antibacterial properties. [108] More than 8000 compounds have been reported, which can be categorized into hydroxycinnamic acids and cinnamic aldehydes, monolignols and lignans, coumarins, flavonoids and isoflavonoids, and stilbenoids. [109] Most phenylpropanoids are currently produced by extraction from plants or plant cell culture, which often results in their unstable supply.…”

Section: Introductionmentioning

confidence: 99%

Metabolic Engineering of Microorganisms for the Production of Natural Compounds

Park

Yang

et al. 2017

Adv. Biosys.

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Natural products have been attracting much interest around the world for their diverse applications, especially in drug and food industries. Plants have been a major source of many different natural products. However, plants are affected by weather and environmental conditions and their successful extraction is rather limited. Chemical synthesis is inefficient due to the complexity of their chemical structures involving enantioselectivity and regioselectivity. For these reasons, an alternative means of overproducing valuable natural products using microorganisms has emerged. In recent years, various metabolic engineering strategies have been developed for the production of natural products by microorganisms. Here, the strategies taken to produce natural products are reviewed. For convenience, natural products are classified into four main categories: terpenoids, phenylpropanoids, polyketides, and alkaloids. For each product category, the strategies for establishing and rewiring the metabolic network for heterologous natural product biosynthesis, systems approaches undertaken to optimize production hosts, and the strategies for fermentation optimization are reviewed. Taken together, metabolic engineering has enabled microorganisms to serve as a prominent platform for natural compounds production. This article examines both the conventional and novel strategies of metabolic engineering, providing general strategies for complex natural compound production through the development of robust microbial‐cell factories.

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Antioxidant phenolics and their microbial production by submerged and solid state fermentation process: A review

Cited by 257 publications

References 148 publications

Design Aspects of Solid State Fermentation as Applied to Microbial Bioprocessing

Design Aspects of Solid State Fermentation as Applied to Microbial Bioprocessing

Solid‐State Bioprocessing with Cordyceps militaris Enhanced Antioxidant Activity and DNA Damage Protection of Red Beans (Phaseolus angularis)

Metabolic Engineering of Microorganisms for the Production of Natural Compounds

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