Isolation and Structural Characterisation of Okara Polysaccharides

Bo, Li; Lü, Fei; Nan, Haijuan; Liu, Yang

doi:10.3390/molecules17010753

Cited by 44 publications

(23 citation statements)

References 15 publications

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“…They were ribose, fructose, mannose, galactose, glucose, sucrose, and maltose. This result agreed with previous findings by Li et al and Hou et al which showed that the polysaccharides in soybeans and okara were ribose, galactose, glucose, fructose, sucrose, mannose and other minor components such as verbascose, pinitol and myo-inositol (Hou et al 2009; Li et al 2012a). The abundance of all the different types of carbohydrates were reduced after fermentation (Fig.…”

Section: Resultssupporting

confidence: 93%

A metabolomic approach to understand the solid-state fermentation of okara using Bacillus subtilis WX-17 for enhanced nutritional profile

et al. 2019

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Okara is a major agro-waste produced from the soybean industry. To hydrolyze the okara and enable nutrient release, a strategy to valorize okara using solid-state fermentation with food grade Bacillus subtilis ( B . subtilis ) WX-17 was carried out. The study showed that fermentation of okara with B . subtilis WX-17 improved its overall nutritional content. The total amino acids content increased from 3.04 ± 0.14 mg/g in unfermented okara to 5.41 ± 1.21 mg/g in okara fermented with B . subtilis WX-17. Total fatty acids content increased from 153.04 ± 5.10 to 166.78 ± 2.41 mg/g okara, after fermentation. Antioxidant content (DPPH) also increased by 6.4 times after fermentation. To gain insight into the mechanism, gas chromatography–mass spectrometry analysis was carried out. In total, 49 metabolites were detected, which could be classified mainly into carbohydrates, TCA cycle metabolites, amino acids and fatty acids. The decrease in carbohydrate metabolites, showed that glycolysis was upregulated. This would have provided the energy and metabolic flux towards the amino acid and fatty acid pathway. This is also in line with the increased amino acids and fatty acid production seen in okara fermented with B . subtilis WX-17. The findings of this work demonstrated the potential of using B. subtilis WX-17 fermentation, to enhance the nutritional profile of okara. This could serve as a potential low-cost animal feed or incorporated into the human diet.

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Section: Resultssupporting

confidence: 93%

A metabolomic approach to understand the solid-state fermentation of okara using Bacillus subtilis WX-17 for enhanced nutritional profile

et al. 2019

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“…The 1 H-NMR spectra of the four polysaccharides are shown in Figure 2 . The 1 H signals at δ 4.90–5.32 ppm with coupling constants ( 3 J 1,2 ) less than 4.0 Hz and 1 H signal at δ 4.44–4.45 ppm with 3 J 1,2 larger than 7.0 Hz indicated that the glycosidic linkages of monosaccharides are both α and β configurations in the four polysaccharides [ 28 ]. The chemical shifts from 3.29 to 4.23 ppm were assigned to protons of C2 to C5 (C6) of the glycosidic ring [ 29 ].…”

Section: Resultsmentioning

confidence: 99%

Chemical Compositions and Antioxidant Activities of Polysaccharides from the Sporophores and Cultured Products of Armillaria mellea

Zhang

Liu

et al. 2015

Molecules

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Armillaria mellea is a traditional Chinese medicinal and edible mushroom. Many cultured products of A. mellea have been used to develop commercial medicines in recent years. The chemical composition and activities of the major bioactive chemical components—polysaccharides—may be different because of differences in the raw materials used. Four polysaccharides (SP, CMP, CFBP and CFMP) were obtained from wild sporophores and cultured products (including mycelia, fermentation broth and fermentation mixture) of A. mellea. Their yields, carbohydrate contents, monosaccharide compositions, FT-IR spectra, NMR spectroscopy and antioxidant activities were investigated. All of the polysaccharides were composed of xylose, glucose and galactose without protein. Glucose was the dominant monosaccharide in SP, CMP and CFMP, whereas galactose was the dominant monosaccharide in CFBP. SP and CMP showed higher scavenging DPPH• and ABTS•+ activities and reducing power among four polysaccharides. The carbohydrate content and corresponding glucose percentage were positive influences on the antioxidant activities, whereas the corresponding xylose and galactose percentage were negative influences. A. mellea polysaccharides are potential natural antioxidants. Polysaccharides from cultured products, especially mycelia, are good substitutes for SP and are also potential sources for both dietary supplements and food industries.

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“…The indigestible fraction shows good suitability for fermentation by bifidobacteria, indicating that it may potentially be used as a prebiotic ingredient [93]. To increase fibre solubility (from 38.1% to 64.8%), okara is either treated with enzymes and a high-pressure process (HPP) [28] or by extrusion [19,94].…”

Section: Production and Use Of Okaramentioning

confidence: 99%

Valorisation of By-Products from Soybean (Glycine max (L.) Merr.) Processing

et al. 2020

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In recent years, increased awareness of the health benefits associated with consuming soy-based foods, knowledge of milk-related allergies and a move towards more sustainable food production have led to an increase in the number of available soy-based products. The biggest producers in the world, the USA, South America and China, are from the Pacific region. This enormous production is accompanied by the accumulation of related by-products, in particular, a substance that is known as okara. Okara is a paste that is rich in fibre (50%), protein (25%), fat (10%), vitamins and trace elements. Its proper use would lead to economic advantages and a reduction in the potential for polluting the environment. Its high fibre content and low production costs mean that it could also be used as a dietary supplement to prevent diabetes, obesity and hyperlipidaemia. Chemical or enzymatic treatment, fermentation, extrusion, high pressure and micronisation can all increase the soluble fibre content, and thus improve nutritional quality and processing properties. However, the product also degrades rapidly due to its high moisture content (70–80%), which makes it difficult to handle and expensive to dry by conventional means. The aim of this paper is therefore to thoroughly study the existing literature on this subject in order to develop a general protocol for okara exploitation and valorisation. A cost/benefit analysis could drive the design of eco-friendly, sustainable protocols for the preparation of high-value nutritional products.

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Isolation and Structural Characterisation of Okara Polysaccharides

Cited by 44 publications

References 15 publications

A metabolomic approach to understand the solid-state fermentation of okara using Bacillus subtilis WX-17 for enhanced nutritional profile

A metabolomic approach to understand the solid-state fermentation of okara using Bacillus subtilis WX-17 for enhanced nutritional profile

Chemical Compositions and Antioxidant Activities of Polysaccharides from the Sporophores and Cultured Products of Armillaria mellea

Valorisation of By-Products from Soybean (Glycine max (L.) Merr.) Processing

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