Enrichment of phenolics and free radical scavenging property of wheat koji prepared with two filamentous fungi

Bhanja, Tapati; Kumari, Anjali; Banerjee, Rintu

doi:10.1016/j.biortech.2008.12.055

Cited by 208 publications

(154 citation statements)

References 33 publications

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“…In addition, Kaminishi et al (1999) reported that Aspergillus has the ability to produce antioxidative substances. Lee et al (2007) and Bhanja et al (2009) refer the increase in the antioxidant activity of Asp.awamori to the increase of total phenolic and anthocyanin contents during the fermentation process, on the other hand Kanauchi et al (2008) showed that a natural material called feruloyl esterase could contribute in enhancing the antioxidative proprieties of Asp. awamori.…”

Section: Discussionmentioning

confidence: 99%

Effects of Dietary Supplementation with <i>Aspergillus Awamori </i>on Growth Performance and Antioxidative Status of Broiler Chickens Exposed to High Ambient Temperature

et al. 2014

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This study was conducted to evaluate the effects of dietary supplementation with Aspergillus awamori on the growth performance and antioxidative status in male broiler chickens exposed to high ambient temperatures. Twentyfour 15-d-old male broiler chickens were randomly divided into 2 dietary groups fed a corn-soybean meal-based diet supplemented without or with 0.05% of Asp. awamori. Six birds of each dietary group were kept under a thermoneutral condition (22℃), and 6 birds were exposed to heat stress (35℃, 9 h/d) for 15 d. Dietary Asp. awamori decreased feed intake and improved the feed conversion ratio in chickens kept at 22℃. Body weight gain and feed intake were decreased in chickens exposed to heat stress. There was no beneficial effect of dietary Asp. awamori on growth performance under the heat stress condition. However, the malondialdehyde content in skeletal muscle, as an index of lipid peroxidation, was decreased by dietary Asp. awamori in chickens kept at 22℃. Although the malondialdehyde content increased under the heat stress condition, dietary Asp. awamori alleviated the increased malondialdehyde. In addition, the α-tocopherol content in skeletal muscle was negatively affected by the exposure to heat stress, and dietary Asp. awamori recovered the reduction in the α-tocopherol content. Moreover, mRNA expression of glutathione peroxidase in liver was increased by dietary Asp. awamori under both of the thermal conditions. In conclusion, this study shows that dietary Asp. awamori improves the diminished antioxidative status under the heat stress condition partially because of its effect on the expression of hepatic antioxidant enzymes in broilers.

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Section: Discussionmentioning

confidence: 99%

Effects of Dietary Supplementation with <i>Aspergillus Awamori </i>on Growth Performance and Antioxidative Status of Broiler Chickens Exposed to High Ambient Temperature

et al. 2014

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“…Furthermore, it is simpler and cheaper and allowing the evaluation of its rate of consumption with minimal interferences. Therefore, the method has been applied to the measurement of the total antioxidant activity of solutions of pure substances, aqueous mixture of beverages and biological fluids [42][43][44][45][46] .…”

Section: Abts Radical Cation Decolorization Assaymentioning

confidence: 99%

Phenolics and Ascorbic Acid Related to Antioxidant Activity of MaoFruit Juice and Their Thermal Stability Study (Review Article)

Sripakdee¹,

Mahachai²,

Chanthai³

2017

Orient. J. Chem

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Antioxidant and/or anti-aging activities are always lined with people's minds as major potential benefits concerning human health in the recent commercial features for an economic world of foodstuffs and medical uses. Total phenolics including flavonoids and anthocyanins, and ascorbic acid in the Mao juices are closely related to their antioxidant activity. Numerous research approaches on these functional foods, in particular the colored fruits and vegetables have been investigated. Method validation and determination of the potential compounds have been increasingly developed with highly sensitive and selective procedures and applications including thermal stability of the Mao juice. Their antioxidant activities obtained from different assays related to the contents of both phenolics and ascorbic acid in the anthocyanins-rich Mao juices in Thailand are reported and discussed.

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“…Para este caso específico uno de los hongos considerado uno de los más prometedores en este proceso FES para la obtención de polifenoles es el Rhizopus sp., ya que se ha demostrado que tiene la capacidad de aumentar el contenido de proteína de las materias primas de bajo valor nutricional, y con actividad funcional y catalítica específica. Además este microorganismo posee ciertas enzimas que liberan los compuestos fenólicos de forma soluble (Bhanja, T. et al, 2009).También este género no producen sustancias tóxicas y se desempeñarse bien en este tipo de condiciones de fermentación con ausencia de agua, para producir productos bioactivos (Oliveira et al, 2010).…”

Section: Introductionunclassified

“…A. oryzae), donde se logró incrementar la concentración de fenoles y propiedades antioxidante frente a los no fermentados (Bhanja, T. et al, 2009).…”

Section: Introductionunclassified

Aumento de Polifenoles en el Sustrato de Algarrobillo (Samanea saman (Jacq.) Merr.) mediante Fermentación en Estado Sólido con Rhizopus sp (CMPUJ H041)

et al. 2016

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* autor a quien debe ser dirigida la correspondenciaRecibido Abr. 25, 2016; Aceptado Jun. 7, 2016; Versión final Jul. 6, 2016, Publicado Dic. 2016 Resumen El objetivo de este trabajo fue aumentar polifenoles en el sustrato del fruto de algarrobillo mediante fermentación en estado sólido (FEZ) con Rhizopus sp. (CMPUJ H041). Las condiciones del sustrato fueron 125 °C y 150 kPa durante 20 min y 180 µm. Posteriormente, se establecieron dos muestras (con y sin (NH4)2SO4) de 150 g, aplicando un diseño estadístico completamente al azar con tres repeticiones. A estas muestras se les adicionó la solución nutriente y el inoculo con concentración de esporas 4x10 6 esporas/mL, y luego se procedió a la FES. Los polifenoles fueron determinados colorimétricamente usando el método de Folin-Ciocalteu. El contenido de polifenoles se incrementó durante la FES y los resultados fueron estadísticamente significativos (p < 0.05) obteniéndose 7.324 mg EAG/g de peso seco de muestra (sin (NH4)2SO4) y 11.74 mg EAG/g de peso seco (con (NH4)2SO4). La FES incrementó los compuestos polifenólicos del sustrato, lo que es importante para posibles usos en fuentes de consumo. Palabras clave: Samanea saman; polifenol; Rhizopus sp.; fermentación en estado sólidoIncreased Polyphenols in Algarrobillo substrate (Samanea saman (Jacq.) Merr.) through Solid State Fermentation with Rhizopus sp (CMPUJ H041) AbstractThe objective of this study was to increase polyphenols in the fruit of algarrobillo substrate through of the solid state fermentation (SSF) with Rhizopus sp. (CMPUJ H041). Substrate conditions were 125 °C and 150 kPa during 20 min. and 180 µm. Subsequently, two samples of 150 g were drawn (with and without (NH4) 2SO4) and a completely randomized statistical design with three replications was applied. To these samples a nutrient solution and inoculum with spore concentration 4x10 6 spores/mL were added, to then proceed with the SSF. Polyphenols were determined calorimetrically using the Folin-Ciocalteu method. The polyphenol content increased and the results were statistically significant (p < 0.05) obtaining 7.324 mg EAG/g dry weight (without (NH4)2SO4) to 11.74 mg EAG/g dry weight (with (NH4)2SO4). SSF polyphenolic compounds enhanced total substrate, which is important for possible uses in consumption sources.

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Enrichment of phenolics and free radical scavenging property of wheat koji prepared with two filamentous fungi

Cited by 208 publications

References 33 publications

Effects of Dietary Supplementation with <i>Aspergillus Awamori </i>on Growth Performance and Antioxidative Status of Broiler Chickens Exposed to High Ambient Temperature

Effects of Dietary Supplementation with <i>Aspergillus Awamori </i>on Growth Performance and Antioxidative Status of Broiler Chickens Exposed to High Ambient Temperature

Phenolics and Ascorbic Acid Related to Antioxidant Activity of MaoFruit Juice and Their Thermal Stability Study (Review Article)

Aumento de Polifenoles en el Sustrato de Algarrobillo (Samanea saman (Jacq.) Merr.) mediante Fermentación en Estado Sólido con Rhizopus sp (CMPUJ H041)

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