Impact of yeast fermentation on nutritional and biological properties of defatted adlay (Coix lachryma-jobi L.)

Xu, Lei; Zhu, Li; Dai, Yuqi; Gao, Shan; Wang, Qingshuang; Wang, Xiaole; Chen, Xiaoming

doi:10.1016/j.lwt.2020.110396

Cited by 8 publications

(4 citation statements)

References 30 publications

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“…Several studies have been reported obtaining similar alterations in the proteins during fermentation. Fermentation of cocoa bean (Hue et al, 2016) and defatted Adlay ( Coix lachryma‐jobi L.) (Xu et al, 2021) led to degradation of high MW proteins and increasing in the content of peptides and amino acid.…”

Section: Resultsmentioning

confidence: 99%

Antioxidant activities of solid‐state fermentation derived proteins and peptides from heat‐stabilized defatted rice bran

Bisly

Hettiarachchy

T.K.S

et al. 2021

J Americ Oil Chem Soc

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The response surface methodology was used to optimize the effect of three parameters, Bacillus subtilis (natto) Takahashi inoculum log (5–7 log CFU/g HDRB), initial water content (25%–45% w/v), and fermentation time (24–72 h), as independent variables on the extraction of the maximum water‐soluble proteins and peptides (WSPP) from heat‐stabilized defatted rice bran (HDRB). The optimum conditions were achieved by fitting the second‐order polynomial equation. The result showed that all the factors, initial water content, inoculum log, and fermentation time, were critical in extracting WSPP from HDRB. The predicted optimum conditions for highest amount of WSPP extracted were 40.96% w/v water content, 6.27 log CFU/g HDRB inoculum log, and 61.01 h fermentation time. Under these optimized conditions of solid‐state fermentation (SSF), 64.6% ± 0.7% of total protein in HDRB was extracted as WSPP which was closer to the predicted value of 63.3%. While the WSPP extracted from nonfermented HDRB was 20.6%. The majority of the WSPP from SSF‐HDRB had MW <5 kDa. The WSPP from SSF‐HDRB showed significant radical scavenging activities (56%, 44.4%, and 84.5%) in comparison to that from HDRB (12.5%, 9.3%, and 35.5%), of free radical (DPPH), superoxide radicals, and hydroxyl radicals, respectively. The SSF method is an efficient method to extract proteins and hydrolysates from HDRB and can find application as an ingredient in suitable products. Furthermore, the higher antioxidant activity is indicative of its potential function in controlling the oxidative stability in food products.

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Section: Resultsmentioning

confidence: 99%

Antioxidant activities of solid‐state fermentation derived proteins and peptides from heat‐stabilized defatted rice bran

Bisly

Hettiarachchy

T.K.S

et al. 2021

J Americ Oil Chem Soc

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“…The glucose concentration in corn stover hydrolysate ( C Glc ) was determined by a biosensor analyzer (S-10, Sieman Technology, China) (Luo et al 2019 ). Determination of total phenolic content ( C Phe ) in the hydrolysate was based on the Folin–Ciocalteu assay with gallic acid as the standard (Xu et al 2021 ) with some modifications. Briefly, 0.4 mL sample was mixed with 2.6 mL water and 0.5 mL Folin–Ciocalteu reagent (1.0 mol/L, Sinopharm Chemical Reagent Co., Ltd., Shanghai).…”

Section: Methodsmentioning

confidence: 99%

Prediction of phenolic compounds and glucose content from dilute inorganic acid pretreatment of lignocellulosic biomass using artificial neural network modeling

Luo

Gao

Liu

et al. 2021

Bioresour. Bioprocess.

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Dilute inorganic acids hydrolysis is one of the most promising pretreatment strategies with high recovery of fermentable sugars and low cost for sustainable production of biofuels and chemicals from lignocellulosic biomass. The diverse phenolics derived from lignin degradation during pretreatment are the main inhibitors for enzymatic hydrolysis and fermentation. However, the content features of derived phenolics and produced glucose under different conditions are still unclear due to the highly non-linear characteristic of biomass pretreatment. Here, an artificial neural network (ANN) model was developed for simultaneous prediction of the derived phenolic contents (CPhe) and glucose yield (CGlc) in corn stover hydrolysate before microbial fermentation by integrating dilute acid pretreatment and enzymatic hydrolysis. Six processing parameters including inorganic acid concentration (CIA), pretreatment temperature (T), residence time (t), solid-to-liquid ratio (RSL), kinds of inorganic acids (kIA), and enzyme loading dosage (E) were used as input variables. The CPhe and CGlc were set as the two output variables. An optimized topology structure of 6–12-2 in the ANN model was determined by comparing root means square errors, which has a better prediction efficiency for CPhe (R2 = 0.904) and CGlc (R2 = 0.906). Additionally, the relative importance of six input variables on CPhe and CGlc was firstly calculated by the Garson equation with net weight matrixes. The results indicated that CIA had strong effects (22%-23%) on CPhe or CGlc, then followed by E and T. In conclusion, the findings provide new insights into the sustainable development and inverse optimization of biorefinery process from ANN modeling perspectives. Graphical Abstract

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“…SSF involved the consumption of mainly amylopectin instead of amylose and non-resistant starch instead of resistant starch irrespective of the Australian sorghum variety, and all fermented samples were found to have increased protein content [199]. A novel solid state fermentation with Bacillus subtilis was applied to produce fermented chickpeas, and chickpea proteins were degraded to low molecular weight peptides during fermentation [200]. Fermentation-assisted hydrolysis increased the protein quality of soybean mean, and fermentation-assisted hydrolysis decreased the potential antigenicity of soybean meal [201].…”

Section: Fermentation Technologies 71 Solid State Fermentation (Ssf)mentioning

confidence: 99%

Research Progress of Fermented Functional Foods and Protein Factory-Microbial Fermentation Technology

2022

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Fermentation has been used for ages as a safe technique for food preservation, and it uses minimal resources. Fermentation is related to a wide range of catabolic biochemical procedures in both eukaryotes and prokaryotes. Yeasts are eukaryotes; they can use oxygen while also having the ability to live without oxygen. The lactate fermentation process consists of glycolysis and some alternative steps. A review of the literature was done using keywords in main indexing systems, including PubMed/MEDLINE, Scopus, the search engine of the Institute for Scientific Web of Science and Google Scholar. The keywords reviewed were fermentation technologies, protein mass expression, health benefits of functional foods, microbial fermentation technology, anaerobic respiration, fermentation in eukaryotes, fermentation in prokaryotes, solid state fermentation and submerged fermentation. This research was carried out to highlight the importance of fermentation technology and to introduce and survey the technology and its relationship with functional foods. Research progress in the area of protein factory-microbial fermentation technology was also investigated and inspected.

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Impact of yeast fermentation on nutritional and biological properties of defatted adlay (Coix lachryma-jobi L.)

Cited by 8 publications

References 30 publications

Antioxidant activities of solid‐state fermentation derived proteins and peptides from heat‐stabilized defatted rice bran

Antioxidant activities of solid‐state fermentation derived proteins and peptides from heat‐stabilized defatted rice bran

Prediction of phenolic compounds and glucose content from dilute inorganic acid pretreatment of lignocellulosic biomass using artificial neural network modeling

Research Progress of Fermented Functional Foods and Protein Factory-Microbial Fermentation Technology

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