Biotransformation of hesperidin from lime peel (<i>Citrus limetta</i>Risso) in solid fermentation by<i>Aspergillus saitoi</i>

Pérez-Nájera, Viridiana Candelaria; Lugo‐Cervantes, Eugenia; Amaya-Delgado, Lorena; Madrigal-Pulido, Jaime Alberto; Rueda-Puente, Edgar Omar; Borboa‐Flores, Jesús; Del‐Toro‐Sánchez, Carmen Lizette

doi:10.1080/19476337.2018.1430707

Cited by 7 publications

(5 citation statements)

References 35 publications

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“…The previous research was on the biotransformation of the lime peel by Aspergillus saitoi in solid medium. The ABTS •+ and DPPH • radical scavenging activity of the biotransformation extract was increased compared with unfermented lime peel [18].…”

Section: In Vitro Anti-inflammatory Activitymentioning

confidence: 89%

Comparison of Antioxidant and Anti-Inflammatory Effects of Some Polyphenolic Compounds and Its Biotransformation Extracts

Kırcı

Demirci

2023

Ankara Ecz. Fak. Derg.

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Objective: Microbial transformations are green biotechnological processes where different microorganisms, or their enzymes are used to produce new metabolites from defined substrates. Hesperidin, quercetin, and their derivatives have been proven in scientific research to have a variety of biological activities such as antioxidant, antimicrobial, and anticancer activities. Material and Method: Microbial transformation of hesperidin and quercetin was carried out utilizing 13 different microbial strains in this study. The transformation extracts of hesperidin and quercetin were investigated in antioxidant (DPPH· and ABTS·+ methods) and anti-inflammatory effects. Result and Discussion: The biotransformation of hesperidin is observed in 5 of 13 strains. There are Rhizopus stolonifera, Saccharomyces pararoseus, S. cerevisiae, Penicillium claviforme, and Fusarium solani while microbial transformation of quercetin was identified Aspergillus flavus and Penicillium claviforme. The results of this research show that the extracts obtained with the Aspergillus and Penicillium strains are more effective in terms of antioxidant and anti-inflammatory effects. The microbial transformation of hesperidin by Penicillium strain has not been researched previously.

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Section: In Vitro Anti-inflammatory Activitymentioning

confidence: 89%

Comparison of Antioxidant and Anti-Inflammatory Effects of Some Polyphenolic Compounds and Its Biotransformation Extracts

Kırcı

Demirci

2023

Ankara Ecz. Fak. Derg.

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“…Hesperidin in lime peel had a 5.8 to 11 times increase in antioxidant activity compared to unfermented lime peel. The high antioxidant activity of fermented lime peel may be related to the biotransformation of hesperidin to hydroxy flavanone and aglycone, given that other low-molecular-weight phenolic compounds are produced [66].…”

Section: Flavonoidsmentioning

confidence: 99%

Bioactive Components and Their Activities from Different Parts of Citrus aurantifolia (Christm.) Swingle for Food Development

Indriyani

Anshori

Permadi

et al. 2023

Foods

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Citrus aurantifolia is part of the Rutaceae family and belongs to the genus Citrus. It is widely used in food, the chemical industry, and pharmaceuticals because it has a unique flavor and odor. It is nutrient-rich and is beneficial as an antibacterial, anticancer, antioxidant, anti-inflammatory, and insecticide. Secondary metabolites present in C. aurantifolia are what give rise to biological action. Flavonoids, terpenoids, phenolics, limonoids, alkaloids, and essential oils are among the secondary metabolites/phytochemicals discovered in C. aurantifolia. Every portion of the plant’s C. aurantifolia has a different composition of secondary metabolites. Environmental conditions such as light and temperature affect the oxidative stability of the secondary metabolites from C. aurantifolia. The oxidative stability has been increased by using microencapsulation. The advantages of microencapsulation are control of the release, solubilization, and protection of the bioactive component. Therefore, the chemical makeup and biological functions of the various plant components of C. aurantifolia must be investigated. The aim of this review is to discuss the bioactive components of C. aurantifolia such as essential oils, flavonoids, terpenoids, phenolic, limonoids, and alkaloids obtained from different parts of the plants and their biological activities such as being antibacterial, antioxidant, anticancer, an insecticide, and anti-inflammatory. In addition, various extraction techniques of the compounds out of different parts of the plant matrix as well as the microencapsulation of the bioactive components in food are also provided.

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“…Compound 37 showed molecular ions at [M-H] − m/z 301.0717, labelled as hesperetin with MS 2 ions at m/z 283 and m/z 177, and was detected in the colonic fermentation of MPP extracts. Past studies reported that the microbial metabolism of hesperidin and naringenin in lemon peel increased the release of hesperetin during solid-state fermentation [16].…”

Section: Flavonoidsmentioning

confidence: 99%

Probiotic Yoghurt Enriched with Mango Peel Powder: Biotransformation of Phenolics and Modulation of Metabolomic Outputs after In Vitro Digestion and Colonic Fermentation

Zahid

Ali

Legione

et al. 2023

IJMS

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This study investigated the health-promoting effects and prebiotic functions of mango peel powder (MPP) both as a plain individual ingredient and when incorporated in yoghurt during simulated digestion and fermentation. The treatments included plain MPP, plain yoghurt (YA), yoghurt fortified with MPP (YB), and yoghurt fortified with MPP and lactic acid bacteria (YC), along with a blank (BL). The identification of polyphenols in the extracts of insoluble digesta and phenolic metabolites after the in vitro colonic fermentation were performed employing LC-ESI-QTOF-MS2. These extracts were also subjected to pH, microbial count, production of SCFA, and 16S rRNA analyses. The characterisation of phenolic profiles identified 62 phenolic compounds. Among these compounds, phenolic acids were the major compounds that underwent biotransformation via catabolic pathways such as ring fission, decarboxylation, and dehydroxylation. Changes in pH indicated that YC and MPP reduced the media pH from 6.27 and 6.33 to 4.50 and 4.53, respectively. This decline in pH was associated with significant increases in the LAB counts of these samples. The Bifidobacteria counts were 8.11 ± 0.89 and 8.02 ± 1.01 log CFU/g in YC and MPP, respectively, after 72 h of colonic fermentation. Results also showed that the presence of MPP imparted significant variations in the contents and profiles of individual short chain fatty acids (SCFA) with more predominant production of most SCFA in the MPP and YC treatments. The 16s rRNA sequencing data indicated a highly distinctive microbial population associated with YC in terms of relative abundance. These findings suggested MPP as a promising ingredient for utilisation in functional food formulations aiming to enhance gut health.

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Biotransformation of hesperidin from lime peel (Citrus limettaRisso) in solid fermentation byAspergillus saitoi

Cited by 7 publications

References 35 publications

Comparison of Antioxidant and Anti-Inflammatory Effects of Some Polyphenolic Compounds and Its Biotransformation Extracts

Comparison of Antioxidant and Anti-Inflammatory Effects of Some Polyphenolic Compounds and Its Biotransformation Extracts

Bioactive Components and Their Activities from Different Parts of Citrus aurantifolia (Christm.) Swingle for Food Development

Probiotic Yoghurt Enriched with Mango Peel Powder: Biotransformation of Phenolics and Modulation of Metabolomic Outputs after In Vitro Digestion and Colonic Fermentation

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