Modulation of phenolic content and antioxidant activity of maize by solid state fermentation with Thamnidium elegans CCF 1456

Solid State Bioconversion for Producing Functional Flours from Whole Quality Protein Maize and Common Beans with Enhanced Nutritional Value, Antioxidant and Antihypertensive Potential

“…Kuan-Chen et al [14] reported that β-glucosidase activity of dehulled black soybean samples increased with SSB time using three different Rhizopus strains [oligosporus (BCRC 31996, NTU-5), oryzae (BCRC 30894)] and resulted in the accumulation of isoflavone aglycones. These results are in agreement with those reported by other researchers [4,13,14] who found that solid state bioconversion (SSB) would increase the TPC of fungal processed legumes and cereals which will enhance the potential health-relevant functionality, like Sánchez-Magaña et al [26] who found that SSB process of chickpea improved in vitro α-amylase and α-glucosidase inhibition activities of phenolic extracts in 83 and 370%, respectively. Likewise these authors suggest that SSB is a good strategy to enhance health-linked functionality of chickpea, due to improved TPC, AoxA and content of strong natural inhibitors of enzymes associated with diabetes.…”

“…Most phenolics in plants are conjugated to sugars as glycosides [32]. Salar et al [4] reported the role of some hydrolytic enzymes (α-amylase, β-glucosidase, xylanase) in the release of bound phenolic compounds in thamnidium fermented maize.…”

“…Maize has a higher antioxidant activity when compared to wheat, oat, and rice [3]. Maize phenolics are powerful antioxidants through radical scavenging, and thus have potential in the development of nutraceuticals rich in antioxidants [4]. Principal phenolic compounds found in whole maize grains are flavonoids and phenolic acids ( Figure 1).…”

“…Recent evidence suggests that the complex mixture of bioactive compounds in whole foods may be more healthful than individual isolated components [3]. On the other hand, technologic alternatives such as the solid state bioconversion (SSB) can be used efficiently for increasing the phenolic content and antioxidant potential of grains [4]. Common Bean PVNNPQIH Phaseolin [9] Holker & Lenz [10] defined the solid state bioconversion (SSB) as the microbial bioprocessing of a solid food substrate that acts as a physical support and source of nutrients in the presence of low free liquid.…”

“…Several other substrates have been used to prepare tempeh, e.g. common beans, chickpeas, rice, oat, lupine, home bean, ground nut, wheat, corn/soybean [4,[11][12][13]. The SSB would increase the phenolic, isoflavones content, and antioxidant activity of fungal processed cereals and legumes which will enhance the potential healthrelevant functionality [14].…”