Cytotoxicity, antifungal and anti mycotoxins effects of phenolic compounds from fermented rice bran and Spirulina sp

Christ-Ribeiro, Anelise; Graça, Carolina S.; Kupski, Larine; Badiale‐Furlong, Eliana; Souza-Soares, Leonor Almeida de

doi:10.1016/j.procbio.2019.02.007

Cited by 55 publications

(18 citation statements)

References 32 publications

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“…Christ-Ribeiro et al [37] reported a positive correlation between antifungal properties and phenolic compounds. After fermenting rice bran with R. oryzae, these authors found a 39.8% inhibition of the fungal growth of Penicillium verrucosum, related to the polyphenol content of the fermented sample.…”

Section: Antifungalsmentioning

confidence: 97%

“…Bacillus cereus SSF Antioxidant chitooligosaccharides [35] Shrimp waste P. acidolactici SmF Antioxidant compounds [36] Rice bran R. oryzae SmF Phenolic compounds [37] Rice bran R. oryzae SmF Phenolic compounds [38] Apple by-products Weissella cibaria and S. cerevisiae SmF Dietary fibers and volatile compounds [39] Whey (cheese manufacturing by-product)…”

Section: Smfmentioning

confidence: 99%

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Obtaining Antioxidants and Natural Preservatives from Food By-Products through Fermentation: A Review

Martí-Quijal

Khubber²,

Remize

et al. 2021

Fermentation

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Industrial food waste has potential for generating income from high-added-value compounds through fermentation. Solid-state fermentation is promising to obtain a high yield of bioactive compounds while requiring less water for the microorganism’s growth. A number of scientific studies evinced an increase in flavonoids or phenolics from fruit or vegetable waste and bioactive peptides from cereal processing residues and whey, a major waste of the dairy industry. Livestock, fish, or shellfish processing by-products (skin, viscera, fish scales, seabass colon, shrimp waste) also has the possibility of generating antioxidant peptides, hydrolysates, or compounds through fermentation. These bioactive compounds (phenolics, flavonoids, or antioxidant peptides) resulting from bacterial or fungal fermentation are also capable of inhibiting the growth of commonly occurring food spoilage fungi and can be used as natural preservatives. Despite the significant release or enhancement of antioxidant compounds through by-products fermentation, the surface areas of large-scale bioreactors and flow patterns act as constraints in designing a scale-up process for improved efficiency. An in-process purification method can also be the most significant contributing factor for raising the overall cost. Therefore, future research in modelling scale-up design can contribute towards mitigating the discard of high-added-value generating residues. Therefore, in this review, the current knowledge on the use of fermentation to obtain bioactive compounds from food by-products, emphasizing their use as natural preservatives, was evaluated.

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Section: Antifungalsmentioning

confidence: 97%

Section: Smfmentioning

confidence: 99%

Obtaining Antioxidants and Natural Preservatives from Food By-Products through Fermentation: A Review

Martí-Quijal

Khubber²,

Remize

et al. 2021

Fermentation

View full text Add to dashboard Cite

show abstract

“…Several extraction methods have been used to extract phenolic compounds from plants, varying from conventional techniques (e.g., maceration) (Dammak et al., 2018) to more advanced techniques such as subcritical water extraction (Montibus et al., 2021). The activity of these extracts to counteract mycotoxin production was determined by in vitro culture of mycotoxigenic fungi in liquid or solid medias (Boonmee et al., 2020; Christ‐Ribeiro et al., 2019). The effect on fungal growth is evaluated by measuring fungal radial growth or weighing fungal biomass after drying (Atanasova‐Pénichon et al., 2014; Nobili et al., 2019).…”

Section: Strategies To Fight Against Toxigenic Fungi and Mycotoxin Pr...mentioning

confidence: 99%

Naturally occurring phenolic compounds as promising antimycotoxin agents: Where are we now?

Ahmed

Tardif

Rouger

et al. 2022

Comp Rev Food Sci Food Safe

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Mycotoxins are metabolites produced by molds that contaminate food commodities, are harmful to both humans and animals, as well as cause economic losses. Many countries have set regulatory limits and strict thresholds to control the level of mycotoxins in food and feedstuffs. New technologies and strategies have been developed to inhibit toxigenic fungal invasion and to decontaminate mycotoxins. However, many of these strategies do not sufficiently detoxify mycotoxins and leave residual toxic by‐products. This review focuses on the use of phenolic compounds obtained from botanical extracts as promising bioagents to inhibit fungal growth and/or to limit mycotoxin yields. The mechanism of these botanicals, legislation concerning their use, and their safety are also discussed. In addition, recent strategies to overcome stability and solubility constraints of phenolic compounds to be used in food and feed stuffs are also mentioned.

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“…This function, responsible for the bound phenolic compounds. This can be explained due to the fact that phenolic acids such as hydroxybenzoic and hydroxycinnamic, which act to increase structural rigidity and protect cells with matrix antibacterial, antifungal and antioxidant activities, can form several connections with different groups of the cell wall becoming " trapped "within the matrix by means of hydrogen bonds or hydrophobic interactions (Christ-Ribeiro et al, 2019;Zhang et al, 2020). Thus, with the extraction of the linked phenolic compounds they become available and increase the antioxidant activity as shown in Table 3.…”

Section: Fermentation Timementioning

confidence: 99%

Fermented rice bran: an alternative ingredient in baking

Christ-Ribeiro

Alves

Souza-Soares

et al. 2020

RSD

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The idea that associated agro-industrial by-products only with the production of animal feed has been gradually being replaced, as the scientific community is interested in these products, as low-cost nutrients for the composition of food and/or culture media in research biotechnological to increase or improve nutrients or characteristics inherent in the raw material. Thus, this work aims to characterize input for baking with claim of natural fortification from the fermentation by Saccharomyces cerevisiae. For this, biomass was characterized in terms of its composition (ashes, fibers, lipids, proteins, and carbohydrates) and antioxidant activity of phenolic compounds. The results show an increase in nutrients such as ash, proteins and fibers, in addition the free and bound phenolic compounds present in the biomass showed antioxidant potential. Therefore, fermented rice bran is a potential input to be used in baking.

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Cytotoxicity, antifungal and anti mycotoxins effects of phenolic compounds from fermented rice bran and Spirulina sp

Cited by 55 publications

References 32 publications

Obtaining Antioxidants and Natural Preservatives from Food By-Products through Fermentation: A Review

Obtaining Antioxidants and Natural Preservatives from Food By-Products through Fermentation: A Review

Naturally occurring phenolic compounds as promising antimycotoxin agents: Where are we now?

Fermented rice bran: an alternative ingredient in baking

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