Microbial Metabolic Pathways in the Production of Valued‐added Products

Pereira, Gilberto Vinícius de Melo; Finco, Ana Maria de Oliveira; Letti, Luiz Alberto Júnior; Karp, Susan Grace; Pagnoncelli, Maria Giovana Binder; Oliveira, Juliana de; Soccol, Vanete Thomaz; Brar, Satinder Kaur; Soccol, Carlos Ricardo

doi:10.1002/9781119248002.ch7

Cited by 2 publications

(1 citation statement)

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“…The results showed that the phytochemicals and other bioactive content of PAC hydrolysate were significantly ( p < 0.05) improved in vitro by LGG inclusion in the hydrolysate. LGG was used as the starter culture for the lactic acid fermentation process, and thus, the improvement in the phytochemical compounds in the hydrolysate after fermentation could be attributed to the fact that LGG can utilize the available carbon source for the biosynthesis of phytochemicals during fermentation (de Melo Pereira et al., 2019). It may occur through several mechanisms such as protection of polyphenol compounds from degradation by the physiological activities of encapsulated LGG , or reductive depolymerization of phenols to more soluble and volatile derivatives by decarboxylase or reductase activities during fermentation (Hur et al., 2014; Filannino et al., 2015; Li et al., 2019).…”

Section: Discussionmentioning

confidence: 99%

Phenolic, flavonoid, and β‐carotene contents of provitamin A cassava hydrolysate with free and encapsulatedLactobacillus rhamnosus GGimproves antioxidant biomarkers in kidney, heart and liver of Wistar rats

Oguntoye

Oridupa

Ezekiel

2022

Journal of Food Science

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In vitro antioxidant activity and possible in vivo antioxidative effects of provitamin A cassava hydrolysate inoculated with free or encapsulated Lactobacillus rhamnosus GG (LGG), a ready‐to‐drink probiotic beverage containing natural β‐carotene and other phytochemicals, were evaluated. Provitamin A cassava was orally administered to male Wistar rats (n = 40, 120‒150 g) for 30 days. Regression analysis showed the phenolic and total flavonoid contents of provitamin A cassava hydrolysate contributed 68% and 95%, respectively, to the antioxidant activity (by 1,1‐diphenyl‐2‐picrylhydrazyl assay) (83.3 ± 1.8–87 ± 1.8%). in vivo study showed that malondialdehyde and superoxide dismutase activities were lowered or unchanged with a significant increase in antioxidant biomarkers (reduced glutathione, glutathione‐S‐transferase, and glutathione peroxidase) in the kidney, heart, and liver of all rats administered provitamin A cassava hydrolysate with LGG, especially at doses 2 × 1010 CFU, compared to control. Provitamin A cassava hydrolysate with LGG showed significant antioxidant activity In vitro and in vivo, thus indicating its potential usefulness in the food industry as an antioxidant beverage. Practical Application This study reports the antioxidant properties of provitamin A cassava hydrolysate, which can be consumed as a refreshing beverage while also delivering antioxidant benefits. In the food and beverage industry, provitamin A cassava hydrolysate could be applied as a nutraceutical beverage with therapeutic functions. This product innovation increases the value‐addition of cassava and expands the nondairy food matrix options used as probiotic carriers.

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