Comparative Study of the Effects of Solid-State Fermentation with Three Filamentous Fungi on the Total Phenolics Content (TPC), Flavonoids, and Antioxidant Activities of Subfractions from Oats (Avena sativa L.)

Abstract

The aim of present work was to investigate the effect of solid-state fermentation with filamentous fungi (Aspergillus oryzae var. effuses, Aspergillus oryzae, and Aspergillus niger) on total phenolics content (TPC), flavonoids, and antioxidant activities of four subfractions of oat, namely, n-hexane, ethyl acetate (EA), n-butanol, and water, and compare them to their corresponding subfractions of unfermented oat. The TPC and total flavonoids increased dramatically, especially in EA subfractions (p < 0.05). The levels of antioxidant activity of subfractions were also significantly enhanced (p < 0.05). The highest antioxidant activities were also found in the EA subfractions. The polyphenols in EA were analyzed by high-performance liquid chromatography at 280 nm. Most polyphenols were increased remarkably, especially ferulic and caffeic acids. There was a clear correlation between the TPC and antioxidant activity. In conclusion, fungi fermentation is a potential bioprocess for increasing the TPC, flavonoids, and antioxidant activities of oat-based food.

Solid state fermentation with Cordyceps militaris SN-18 enhanced antioxidant capacity and DNA damage protective effect of oats (Avena sativa L.)

“…Solid state fermentation is receiving popularity as an alternative method to artificial field production, which can obtain sufficient quantities of C. militaris for commercial applications, and then utilized as ingredients in nutraceuticals and functional foods (Das et al, 2010;Shrestha, Zhang, Zhang, & Liu, 2012;Wang et al, 2012;Xiao et al, 2014). Cereals, as one of the main food sources for humans, provide significant quantities of energy, protein, and other nutrition elements (Cai et al, 2012). Cereal grains contain a wide range of chemical classes with good biological effects, they are rich in phenolic acids while phytoestrogens and flavonoids are present in small quantities (Ðordević , Šiler-Marinković , & Dimitrijević -Branković , 2010;Hitayezu, Baakdah, Kinnin, Henderson, & Tsopmo, 2015;Tong et al, 2014).…”

“…Many studies reported that the intake of food-derived antioxidants such as phenolics in our daily diet was suggested to be a strategy to reduce the incidence of diseases (including heart diseases and some types of cancer) due to oxidative damage and to exert a beneficial effect on human health (Bhanja et al, 2009;Chandrasekara & Shahidi, 2011;de Camargo, Regitano-d'Arce, Gallo, & Shahidi, 2015;John & Shahidi, 2010;Shahidi, 2000;Shahidi & Chandrasekara, 2013). Oat (Avena sativa L.), a cereal for human or animal consumption, although consumed in considerably lower quantities worldwide than wheat and rice, has received increased interest in recent years because of its excellent health-related properties, such as antioxidant, antiinflammatory, antiallergic and anticarcinogenic activities (Cai et al, 2012;Peterson, 2001;Peterson, Hahn, & Emmons, 2002;Rakic, Jankovic, Marcetic, Zivkovic, & Kuzevski, 2014;Xu et al, 2009). Many of these functions have been attributed to the antioxidant activity of phenolic compounds (Emmons & Peterson, 2001;Hitayezu et al, 2015;Rakic et al, 2014;Tong et al, 2014).…”

“…Many of these functions have been attributed to the antioxidant activity of phenolic compounds (Emmons & Peterson, 2001;Hitayezu et al, 2015;Rakic et al, 2014;Tong et al, 2014). Polyphenolic compounds in oats including phenolic acids (such as caffeic acid, p-coumaric acid and ferulic acid), flavonoids and a unique group of amides referred to as avenanthramides were the most important antioxidants (Cai et al, 2012;Hitayezu et al, 2015;Peterson, 2001;Tong et al, 2014). Some authors demonstrated that the three most abundant avenanthramides (2c, 2p, 2f) have been found to possess strong antioxidant activity, whereas their amount in oat samples depends on the cultivar and agronomic treatments (Hitayezu et al, 2015;Tong et al, 2014;Verardo, Serea, Segal, & Caboni, 2011;Wise, 2014).…”

Effects of <i>Lactococcus lactis</i> sp. on Nutritional Value of Formulated Non-dairy Complementary Foods from Irish Potato, Mungbean, Red Kidney Bean and Papaya

“…The mechanism of this process is because microbial enzymes, such as glucosidase, amylase, cellulase, chitinase, inulinase, phytase, xylanase, tannase, esterase, invertase or lipase produced by fermentation can hydrolyze glucosides, and break down plant cell walls or starch [27]. These enzymes play a role in disintegrating the plant cell wall matrix and consequently facilitating the flavonoids extraction [28].…”

Selective Anticancer Activity of Curcuma Xanthorrhiza Fermented Juices

“…Moreover, fungi are known to have great potential for the production of bioactive compounds which lead to the enhancement of various biological activities in fermented substrates. Fungi produce many enzymes during fermentation, such as glycoside, hydrolase, cellulose, or xylan-degrading enzymes and esterase [43], which may suggest enhancement of tyrosinase inhibition activity [44].…”