Enhancement of the antioxidant capacity of soy whey by fermentation with Lactobacillus plantarum B1–6

Xiao, Yu; Wang, Lixia; Rui, Xin; Li, Wei; Chen, Xiaohong; Jiang, Mei; Dong, Mingsheng

doi:10.1016/j.jff.2014.10.033

Cited by 139 publications

(105 citation statements)

References 42 publications

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“…The hydroxyl radical scavenging activity of PM or FPM was investigated according to the method of Xiao et al [21] with minor modifications. Various concentrations of PM or FPM (2 ml), 2 ml of FeSO 4 (9 mM), and salicylic acid (9 mM) were added in a tube and mixed vigorously.…”

Section: Hydroxyl Radical Scavenging Activitymentioning

confidence: 99%

“…Yang et al [20] reported a similar observation in soybean broth and fermented soybean broth. Meanwhile, Xiao et al [21] found that fermented soy whey extracts showed significantly higher (P < 0.05) hydroxyl radical scavenging activity at concentrations of 0.08-0.24 mg/ml (freeze-dried extracts were dissolved in 80 % ethanol and diluted to various concentrations) because of higher amounts of phenolics [46]. In this study, we considered the higher hydroxyl radical scavenging ability of FPM resulting from the increase of peanut oligopeptides according to the findings of Zheng et al [22].…”

Section: In Fpmmentioning

confidence: 99%

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Enhancement of Nutritional and Antioxidant Properties of Peanut Meal by Bio-modification with Bacillus licheniformis

Yang

Teng

Wang

et al. 2016

Appl Biochem Biotechnol

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Peanut meal (PM) is limited in practical use (feed or food) from imbalance of amino acid profile and denaturation of protein. Fermentation was used to promote its nutritional and functional properties by single-factor experiments and orthogonal experiments. Results showed that the nutritional properties of fermented peanut meal (crude protein content, dry matter content, ash content, acid soluble oligopeptides content, in vitro digestibility, and content of organic acids) had a significant increase (P < 0.05 or P < 0.01) and more importantly, the content of amino acids was balanced by fermentation. In addition, fermented peanut meal possessed better antioxidant activities in the areas of reducing power, 1,1-diphenyl-2-picrylhydrazyl (DPPH·) radical scavenging activity, hydroxyl radical scavenging activity, and metal chelating activity (P < 0.05 or P < 0.01). These results implied that the nutritional and antioxidant properties of peanut meal were improved effectively by biological modification, which could be valuable in terms of nutrition and protein resources. It is great of importance to meet requirement of raw materials for husbandry in China when facing a huge lacking of feedstuff, especially for protein feed with an over 80 % import amount depending from other countries yearly.

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Section: Hydroxyl Radical Scavenging Activitymentioning

confidence: 99%

Section: In Fpmmentioning

confidence: 99%

Enhancement of Nutritional and Antioxidant Properties of Peanut Meal by Bio-modification with Bacillus licheniformis

Yang

Teng

Wang

et al. 2016

Appl Biochem Biotechnol

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“…There was a direct correlation between TPC and superoxide activity in leaf while in stem and pneumatophore there was no such correlation. Xiao et al [32] reported a positive correlation between TPC and superoxide activity. In this study, ABTS antioxidant activity showed a correlation with TPC similar to that of DPPH antioxidant activity with TPC.…”

Section: Discussionmentioning

confidence: 97%

Antioxidant and antimicrobial activity of a mangrove plant Avicennia marina (Forsk.)

Moteriya¹

2015

J Coast Life Med

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“…Owing to the multiple chronic degenerative diseases widespread across the world, interest is now focused on products and foods that can play a protective role in the pathogenesis of these diseases [1][2][3].The antioxidants naturally present in foods (fruits, vegetables and plants) are nowadays the miracle products to deal with the formation of oxidative species [4,5]. Among the many phytochemical compounds consumed in our diet, polyphenols are the most important group due to their antioxidant properties [6,7].…”

Section: Introductionmentioning

confidence: 99%

Antioxidant, antibacterial and cell toxicity effects of polyphenols <i>Fromahmeur bouamer</i> grape seed extracts

Ghouila¹,

Laurent

Boutry

et al. 2017

J. Fundam and Appl Sci.

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In this work and for the first time, significant concentrations of total polyphenols and flavonoids from Vitis vinifera L. grape seed extracts were obtained (256.15 ± 17.40 mg GAE/g dm and 14.08 ± 0.64 mg CE/g dm , respectively).The LC/MS analysis revealed richness in procyanidins. For antioxidant, antimicrobial and antifungal effects, the grape seed extract (GSE) responded positively. At 100 μg/mL, GSE induced a moderate toxicity of the order of 3.88% on 3T6 cells at the first 24 hours of treatment, whereas, its prolonged effect to 48 hours reduced this toxicity to less than 0.5%. As for the anti-proliferative effect on tumoral cell lines, a cell death of 18.39% to 23.79% and 10.30% to 20.37% was registered respectively for HeLa and BCPAP cells during 24 and 48 hours of treatment. Consequently, it is possible to consider using GSE at lower concentrations as an anti-proliferative agent without losing sight of its benefic effect on healthy cells.

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Enhancement of the antioxidant capacity of soy whey by fermentation with Lactobacillus plantarum B1–6

Cited by 139 publications

References 42 publications

Enhancement of Nutritional and Antioxidant Properties of Peanut Meal by Bio-modification with Bacillus licheniformis

Enhancement of Nutritional and Antioxidant Properties of Peanut Meal by Bio-modification with Bacillus licheniformis

Antioxidant and antimicrobial activity of a mangrove plant Avicennia marina (Forsk.)

Antioxidant, antibacterial and cell toxicity effects of polyphenols <i>Fromahmeur bouamer</i> grape seed extracts

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