Development of fermented chestnut with Bacillus natto: Functional and sensory properties

Dong, Mingzhu; An, Juan-Yan; Wang, Litao; Fan, Xiao-Hong; Lv, Mu-Jie; Zhu, Yuyu; Chang, Yuan‐Hang; Meng, Dong; Fu, Yujie

doi:10.1016/j.foodres.2019.108941

Cited by 20 publications

(20 citation statements)

References 38 publications

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“…The sensory evaluation score and amino acid nitrogen content were used as evaluation indexes of green soybean shuidouchi to calculate their weighted average score as a comprehensive score for optimization in the following Equation ( 1 ). A higher comprehensive score indicated better quality (Dong et al., 2020 ).

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Section: Methodsmentioning

confidence: 99%

Novel green soybean shuidouchi fermented by Bacillus velezensis with multibioactivities

Hong

Luo

Liu

et al. 2021

Food Science & Nutrition

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Douchi, a traditional soybean food in China, has often been consumed as delicious condiment with functional effects (Wang et al., 2021). Shuidouchi is a typical bacteria-fermented douchi, which has a history of seasoning or dish for thousands of years.The product is in a wet state with a high water content (Luo et al., 2010). The fermentation process of shuidouchi includes two stages: (1) soaked and cooked soybeans are prefermented by microorganisms until viscin threads produced among soybeans, and (2) sterile water and some auxiliary materials such as salt, pepper powder, and other species are added to the prefermented

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…”

Section: Methodsmentioning

confidence: 99%

Novel green soybean shuidouchi fermented by Bacillus velezensis with multibioactivities

Hong

Luo

Liu

et al. 2021

Food Science & Nutrition

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“…Response surface methodology (RSM) was applied to investigate the relationship between the preparation and optimization of parameters. 20 First, a single-factor experiment was conducted to select the range of key factors, such as the ratio of core to wall (X 1 ), the ratio of HPCD to SPI (X 2 ), total solids content (X 3 ), and homogenization rate (X 4 ). The encapsulation efficiency (EE) for hydroxyl-⊍-sanshool, a typical flavor compound in Z. bungeanum, 21 in ZBEO was set as the response value (Y).…”

Section: Zanthoxylum Bungeanum Essential Oil Microcapsule Preparation...mentioning

confidence: 99%

Encapsulation of Zanthoxylum bungeanum essential oil to enhance flavor stability and inhibit lipid oxidation of Chinese‐style sausage

et al. 2022

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BACKGROUND: Zanthoxylum bungeanum essential oil (ZBEO) is a popular seasoning, commonly used in the food industry. It contains many easily degraded and highly volatile bioactive substances. Control of the stability of the bioactive substances in ZBEO is therefore very important in the food industry.RESULTS: In this study, microencapsulation was applied to improve ZBEO stability. The key parameters for microcapsule preparation were optimized by the Box-Behnken design method, and the optimum conditions were as follows: ratio of core to wall, 1:8; ratio of hydroxypropyl-⊍-cyclodextrin (HPCD) to soy protein isolate (SPI), 4; total solids content, 12%; and homogenization speed, 12 000 rpm. Antioxidant experiments have indicated that tea polyphenols (TPPs) effectively inhibited hydroxy-⊍-sanshool degradation in ZBEO microcapsules. Application of ZBEO microcapsules in Chinese-style sausage effectively inhibited lipid oxidation in sausages and protected hydroxy-⊍-sanshool and typical volatiles from volatilization and degradation during sausage storage. CONCLUSION:The results suggested that ZBEO microencapsulation is an effective strategy for improving the stability of its bioactive components and flavor ingredients during food processing.

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“…It belongs to Gram-positive aerobic species, with long rod-shaped cells, acid and heat resistance and strong pathogenic bacteria inhibition ability (12; 13) , and is one of the 40 probiotics announced by the US Food and Drug Administration (FDA) (14) . B. natto can secrete enzymes such as protease, amylase, lipase, and phytase, and can decompose macromolecules including protein, fat, and carbohydrates into small peptides, amino acids, organic acids, oligosaccharides, and other components that are easily absorbed by the human body (15) , thereby improving the utilization rate of fermentation products.…”

Section: Accepted Manuscriptmentioning

confidence: 99%

Peanut meal extract fermented with Bacillus natto attenuates physiological and behavioural deficits in a d-galactose-induced ageing rat model

Ding

Liu

et al. 2021

Br J Nutr

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Our previous studies have shown that the nutritional properties of peanut meal after fermentation are markedly improved. In this study, in order to facilitate the further utilization of peanut meal, we investigated the effects of its fermentation extract by Bacillus natto (FE) on cognitive ability, antioxidant activity of brain, and protein expression of hippocampus of aging rats induced by D-galactose. Seventy-two female SD rats aged 4-5 months were randomly divided into six groups: normal control group (N), aging model group (M), FE low-dose group (FL), FE medium-dose group (FM), FE high-dose group (FH) and vitamin E positive control group (Y). Morris water maze (MWM) test was performed to evaluate their effects on learning and memory ability in aging rats. SOD activity and malondialdehyde (MDA) content of brain, HE staining and the expression of γ-aminobutyric acid receptor 1 (GABABR1) and N-methyl-D-aspartic acid 2B receptor (NMDAR2B) in the hippocampus of rats were measured. The results show that FE supplementation can effectively alleviate the decrease of thymus index induced by aging, decrease the escape latency of MWM by 66.06%, brain MDA by 28.04%, hippocampus GABABR1 expression by 7.98%, and increase brain SOD by 63.54% in aging model rats. This study provides evidence for its anti-aging effects and is a research basis for potential nutritional benefits of underutilized food by-products.

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Development of fermented chestnut with Bacillus natto: Functional and sensory properties

Cited by 20 publications

References 38 publications

Novel green soybean shuidouchi fermented by Bacillus velezensis with multibioactivities

Novel green soybean shuidouchi fermented by Bacillus velezensis with multibioactivities

Encapsulation of Zanthoxylum bungeanum essential oil to enhance flavor stability and inhibit lipid oxidation of Chinese‐style sausage

Peanut meal extract fermented with Bacillus natto attenuates physiological and behavioural deficits in a d-galactose-induced ageing rat model

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