Enhancement of the antioxidant capacity of chickpeas by solid state fermentation with Cordyceps militaris SN-18

Xiao, Yu; Xing, Guangliang; Rui, Xin; Li, Wei; Chen, Xiaohong; Jiang, Mei; Dong, Mingsheng

doi:10.1016/j.jff.2014.06.008

Cited by 161 publications

(188 citation statements)

References 53 publications

Supporting

Mentioning

171

Contrasting

Order By: Relevance

“…Different antioxidant compounds may act against oxidizing agents through distinct mechanisms so that a single isolation method cannot completely evaluate the antioxidant capacity of samples [43]. For this reason, four methods of assessing antioxidants were used to study the antioxidant capacity of FPJ ( Table 1).…”

Section: Antioxidative Activity Of the Fermented Papaya Juices Aftermentioning

confidence: 99%

Comparative Evaluation of the Antioxidant Capacities, Organic Acids, and Volatiles of Papaya Juices Fermented by Lactobacillus acidophilus and Lactobacillus plantarum

Chen

et al. 2018

Journal of Food Quality

View full text Add to dashboard Cite

Fermentation of foods by lactic acid bacteria is a useful way to improve the nutritional value of foods. In this study, the health-promoting effects of fermented papaya juices by two species, Lactobacillus acidophilus and Lactobacillus plantarum, were determined. Changes in pH, reducing sugar, organic acids, and volatile compounds were determined, and the vitamin C, total phenolic content, and flavonoid and antioxidant capacities during the fermentation process were investigated. Juices fermented by Lactobacillus acidophilus and Lactobacillus plantarum had similar changes in pH and reducing sugar content during the 48 h fermentation period. Large amounts of aroma-associated compounds and organic acids were produced, especially lactic acid, which increased significantly ( < 0.05) (543.18 mg/100 mL and 571.29 mg/100 mL, resp.), improving the quality of the beverage. In contrast, the production of four antioxidant capacities in the fermented papaya juices showed different trends after 48 hours' fermentation by two bacteria. Lactobacillus plantarum generated better antioxidant activities compared to Lactobacillus acidophilus after 48 h of fermentation. These results indicate that fermentation of papaya juice can improve its utilization and nutritional effect.

show abstract

Section: Antioxidative Activity Of the Fermented Papaya Juices Aftermentioning

confidence: 99%

Comparative Evaluation of the Antioxidant Capacities, Organic Acids, and Volatiles of Papaya Juices Fermented by Lactobacillus acidophilus and Lactobacillus plantarum

Chen

et al. 2018

Journal of Food Quality

View full text Add to dashboard Cite

show abstract

“…The antioxidants are compounds that inhibit or slow down the oxidative damage [76−78] brought to a molecule by a free radical [79][80][81]. The antioxidants react in various ways [82] -inhibitors of the oxidative reaction determined by free radicals, saturation with oxygen singlet, blocking the chain of oxidative reactions, transforming hydroxyl-peroxides in stable compounds, inhibiting some pro-oxidative enzymes or through synergy with other antioxidants [77,[83][84][85][86] (Table 1).…”

Section: Therapy With Antioxidantsmentioning

confidence: 99%

Oxidative stress in severe pulmonary trauma in critical ill patients. Antioxidant therapy in patients with multiple trauma — a review

Bedreag¹,

Rogobete

Sărăndan³

et al. 2015

Anaesthesiol Intensive Ther

View full text Add to dashboard Cite

Multiple trauma patients require extremely good management and thus, the trauma team needs to be prepared and to be up to date with the new standards of intensive therapy. Oxidative stress and free radicals represent an extremely aggressive factor to cells, having a direct consequence upon the severity of lung inflammation. Pulmonary tissue is damaged by oxidative stress, leading to biosynthesis of mediators that exacerbate inflammation modulators. The subsequent inflammation spreads throughout the body, leading most of the time to multiple organ dysfunction and death. In this paper, we briefly present an update of biochemical effects of oxidative stress and free radical damage to the pulmonary tissue in patients in critical condition in the intensive care unit. Also, we would like to present a series of active substances that substantially reduce the aggressiveness of free radicals, increasing the chances of survival.

show abstract

“…FRAP of the extracts was carried out according to the method of Xiao et al (2014;2015a). The measurements were compared with a calibration curve of ferrous sulfate solution, and the final results were expressed as micromoles of Fe (II) equivalents per gram of dry weight sample (µmol Fe (II)/g d.w.).…”

Section: Estimation Of Ferric Reducing Antioxidant Power (Frap)mentioning

confidence: 99%

“…The RP of the samples was determined based on the method of Zhao et al (2008) and Xiao et al (2014).…”

Section: Assay Of Reducing Power (Rp)mentioning

confidence: 99%

Antioxidant activity and DNA damage protection of mung beans processed by solid state fermentation with Cordyceps militaris SN-18

Xiao¹,

Zhang²,

Miao³

et al. 2015

Innovative Food Science & Emerging Technologies

Self Cite

View full text Add to dashboard Cite

Enhancement of the antioxidant capacity of chickpeas by solid state fermentation with Cordyceps militaris SN-18

Cited by 161 publications

References 53 publications

Comparative Evaluation of the Antioxidant Capacities, Organic Acids, and Volatiles of Papaya Juices Fermented by Lactobacillus acidophilus and Lactobacillus plantarum

Comparative Evaluation of the Antioxidant Capacities, Organic Acids, and Volatiles of Papaya Juices Fermented by Lactobacillus acidophilus and Lactobacillus plantarum

Oxidative stress in severe pulmonary trauma in critical ill patients. Antioxidant therapy in patients with multiple trauma — a review

Antioxidant activity and DNA damage protection of mung beans processed by solid state fermentation with Cordyceps militaris SN-18

Contact Info

Product

Resources

About