Bioprocessing of soybeans (<i>Glycine max</i> L.) by solid-state fermentation with <i>Eurotium cristatum</i> YL-1 improves total phenolic content, isoflavone aglycones, and antioxidant activity

Chen, Yulian; Wang, Yuanliang; Chen, Jiaxu; Tang, Hao; Wang, Chuanhua; Li, Zongjun; Xiao, Yu

doi:10.1039/c9ra10344a

Cited by 48 publications

(51 citation statements)

References 54 publications

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“…The increased flavonoid glucoside form and aglycon form increases antioxidant activities such as ABTS, DPPH, FRAP, and TFC, which may affect the antioxidant activity of RAC, as shown in the correlation network map (Figure 4). This phenomenon was also observed in a previous study that showed biotransformation of glucoside isoflavones to aglycones and increasing patterns in antioxidant activity according to fermentation time in soybean fermented with A. cristatus [31].…”

Section: Discussionsupporting

confidence: 85%

Metabolite Profiling and Anti-Aging Activity of Rice Koji Fermented with Aspergillus oryzae and Aspergillus cristatus: A Comparative Study

Lee

Kyung³

et al. 2021

Metabolites

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Rice koji, used as a starter for maximizing fermentation benefits, produces versatile end products depending on the inoculum microbes used. Here, we performed metabolite profiling to compare rice koji fermented with two important filamentous fungus, Aspergillus oryzae and A. cristatus, during 8 days. The multivariate analyses showed distinct patterns of primary and secondary metabolites in the two kojis. The rice koji fermented with A. oryzae (RAO) showed increased α-glucosidase activity and higher contents of sugar derivatives than the one fermented with A. cristatus (RAC). RAC showed enhanced β-glucosidase activity and increased contents of flavonoids and lysophospholipids, compared to RAO. Overall, at the final fermentation stage (8 days), the antioxidant activities and anti-aging effects were higher in RAC than in RAO, corresponding to the increased metabolites such as flavonoids and auroglaucin derivatives in RAC. This comparative metabolomic approach can be applied in production optimization and quality control analyses of koji products.

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Section: Discussionsupporting

confidence: 85%

Metabolite Profiling and Anti-Aging Activity of Rice Koji Fermented with Aspergillus oryzae and Aspergillus cristatus: A Comparative Study

Lee

Kyung³

et al. 2021

Metabolites

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“…The Trolox equivalent values for yeast cell wall particles and native yeast were reported to be 0.20 and 7.48 μM, respectively ( 27 ). Chen et al ( 28 ) reported that Lactobacillus rhamnosus and Saccharomyces cerevisiae significantly improved FRAP in comparison to their non-fermented counterparts, and both activities were attributed to the released phenolics during the solid-state fermentation.…”

Section: Resultsmentioning

confidence: 99%

Evaluation of the Antioxidant and Antimicrobial Activities of Ethyl Acetate Extract of Saccharomyces cerevisiae

Makky

AlMatar

Mahmood

et al. 2021

Food Technol. Biotechnol. (Online)

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Research background. Antioxidants are described as important compounds that are present at low concentrations to inhibit oxidation processes. Due to the side effects of synthetic antioxidants, research interest has increased considerably towards finding natural sources of antioxidants that can replace synthetic antioxidants. The emergence and spread of antibiotic resistance require the development of new drugs or some potential sources of novel medicine. This work aims to extract the secondary metabolites of S. cerevisiae using ethyl acetate as a solvent and to determine the antioxidant and antimicrobial activities of these extracted metabolites. Experimental approach. The antioxidant activities of the secondary metabolites of S. cerevisiae were determined using DPPH, ABTS, and FRAP assays. Furthermore, the antimicrobial potential of the ethyl acetate extract of S. cerevisiae in treating Cutibacterium acnes, Staphylococcus aureus, and Staphylococcus epidermidis was assessed. Results and conclusion. Five out of 13 of the extracted secondary metabolites were identified as antioxidants. The antioxidant activity of the S. cerevisiae extract exhibited relatively high IC50 of 455.2689 μg/mL and 294.51 μg/mL for DPPH and ABTS respectively while the FRAP value was obtained as 44.4004 μg AAE/mL. Moreover, the extracts presented a significant antibacterial activity (p<0.05) against Staphylococcus aureus and Staphylococcus epidermidis at the concentrations of 100 mg/mL and 200 mg/mL, respectively. However, no inhibitory effect was observed against Cutibacterium acnes as the extract was only effective against Cutibacterium acnes at the concentrations of 300 mg/mL and 400 mg/mL (inhibition zones ranging from 9.0±0 to 9.333±0.577) respectively (p<0.05). Staphylococcus aureus was highly sensitive to the extract, with a MIC value of 18.75 mg/mL. Novelty and scientific contribution. This report confirmed the efficacy of the secondary metabolites of S. cerevisiae as a natural source of antioxidants and antimicrobials and suggest the possibility of employing them in drugs for the treatment of infectious diseases caused by the tested microorganisms.

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“…The protease produced during the fermentation could effectively enhanced biological activity of the products ( 11 ). The formaldehyde method was used to determine the protease activity of P. yezoensis sauce ( 12 ).…”

Section: Methodsmentioning

confidence: 99%

Porphyra yezoensis Sauces Fermented With Lactic Acid Bacteria: Fermentation Properties, Flavor Profile, and Evaluation of Antioxidant Capacity in vitro

Yang

Gao²,

Ge³

et al. 2022

Front. Nutr.

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The demand for roasted seaweed sandwich (Porphyra yezoensis) product has risen in recent years. The product slicing process has created a huge number of scraps that are not utilized effectively. Three lactic acid bacteria (LAB) strains were used to ferment P. yezoensis sauces in this study, including Lactobacillus fermentum, Lactobacillus casei, Streptococcus thermophilus, and the mixed strains (1:1:1, v/v). The fermentation characteristics, antioxidant capacity in vitro, sensory properties, and flavoring substances of fermented P. yezoensis sauces were analyzed. After 21 days of fermentation, all LAB strains grew well in the P. yezoensis sauces, with protease activity increased to 6.6, 9.24, 5.06, and 5.5 U/mL, respectively. Also, the flavors of P. yezoensis sauces fermented with L. casei and L. fermentum were satisfactory. On this premise, gas chromatography-mass spectrometry (GC-MS) was used to investigate the changes in gustatory compounds in P. yezoensis sauces fermented with L. casei and L. fermentum. In general, 42 and 41 volatile flavor chemicals were identified after the fermentation of L. casei and L. fermentum. Furthermore, the fermented P. yezoensis sauce possessed greater DPPH scavenging activity and ferric-reducing ability power than the unfermented P. yezoensis. Overall, the flavor and taste of P. yezoensis sauce fermented by L. casei was superior.

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Bioprocessing of soybeans (Glycine max L.) by solid-state fermentation with Eurotium cristatum YL-1 improves total phenolic content, isoflavone aglycones, and antioxidant activity

Abstract: Solid-state bioprocessing with Eurotium cristatum is an effective approach for the enhancement of total phenolic content, isoflavone aglycones, and antioxidant activity of soybeans.

Cited by 48 publications

References 54 publications

Metabolite Profiling and Anti-Aging Activity of Rice Koji Fermented with Aspergillus oryzae and Aspergillus cristatus: A Comparative Study

Metabolite Profiling and Anti-Aging Activity of Rice Koji Fermented with Aspergillus oryzae and Aspergillus cristatus: A Comparative Study

Evaluation of the Antioxidant and Antimicrobial Activities of Ethyl Acetate Extract of Saccharomyces cerevisiae

Porphyra yezoensis Sauces Fermented With Lactic Acid Bacteria: Fermentation Properties, Flavor Profile, and Evaluation of Antioxidant Capacity in vitro

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