Solid-state cultivation of Trichoderma harzianum NBRI-1055 for modulating natural antioxidants in soybean seed matrix

Singh, Harikesh Bahadur; Singh, Brahma N.; Singh, Satyendra Pratap; Nautiyal, Chandra Shekhar

doi:10.1016/j.biortech.2010.03.057

Cited by 97 publications

(95 citation statements)

References 36 publications

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“…Given the direct correlation between reducing power and antioxidant activity, results of reducing power analysis can serve as a significant indicator of potential antioxidant activity. The increased reducing power of fermented okara observed in the present study is consistent with previous reports showing that the fermented samples have more effective reducing power than the nonfermented ones (Singh, Singh, Singh, & Nautiyal, 2010;Xiao, Xing et al, 2015). During fermentation, the enhanced reducing power observed was associated with the presence of reductones in the sample which directly reacted with free radicals to terminate the radical chain reactions (Sanjukta Actinomucor elegans isolate A116…”

Section: Effect Of Ssf On Antioxidant Activities Of Soymilk Residues supporting

confidence: 81%

“…In the initial period of fermentation (0-48 h), the ferrous ion-chelating activity of the extract increased with values ranging from 567.77 ± 10.53 to 1309.42 ± 15.66 µg VCE/g dw which then steadily rose until the end of fermentation. A previous study reported a similar showing result that SSF has a positive influence on the Fe 2+ -chelating ability of soybean seed and cottonseed meal (Singh et al, 2010;Sun et al, 2015). Previous thoughts claimed that many active peptides play an important role in the chelation of metal ions because of the carboxyl and amino groups in their side chains which can capture the prooxidative free metal ions from the hydroxyl radical system (Zhang et al, 2011).…”

Section: Dcy-1supporting

confidence: 56%

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Enhancing the functional properties of soymilk residues (okara) by solid-state fermentation withActinomucor elegans

Guan

Wang

et al. 2016

CyTA - Journal of Food

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(2017) Enhancing the functional properties of soymilk residues (okara) by solid-state fermentation with Actinomucorelegans, CyTA -Journal of Food, 15:1, 155-163, DOI: 10.1080/19476337.2016 To link to this article: https://doi.org/10. 1080/19476337.2016 College of Food Science and Technology, Nanjing Agricultural University, Nanjing, P. R. China ABSTRACTIn this study, the food-grade fungal strain DCY-1 was isolated from Chinese traditional fermented soymilk residues (okara) and identified as Actinomucor elegans. The novel strain was used in the solid-state fermentation (SSF) of okara to improve their functional properties. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) and reverse-phase high-performance liquid chromatography (RP-HPLC) analyses showed that okara proteins were degraded into peptides during fermentation. SSF okara showed high antioxidant activities, which included reducing power, ferrous ion-chelating activity, and scavenging effect of DPPH, ABTS, and hydroxyl radicals. Compared with the control, the antioxidant activities mentioned above increased by 4.29, 2.32, 3.45, 1.55, and 1.63-fold, respectively. SSF okara also showed a significantly higher ACE-inhibitory activity (61.17% ± 0.94%) at the end of fermentation. Therefore, SSF can be employed as a valuable process to obtain bioactive ingredients from okara, which would encourage their utilization in the formulation of value-added functional foods.Mejorando las propiedades funcionales de los residuos de leche de soja (okara) mediante fermentación en estado sólido con Actinomucor elegans RESUMEN En este estudio, la cepa fúngica de calidad alimentaria DCY-1 se aisló de los residuos de leche de soja tradicional china fermentada (okara) y se identificó como Actinomucor elegans. La nueva cepa se utilizó para la fermentación de okara en estado sólido (SSF) para mejorar sus propiedades funcionales. Los análisis SDS-PAGE y RP-HPLC mostraron que las proteínas de la okara fueron degradadas a péptidos durante la fermentación. La okara SSF mostró un alto nivel de actividades antioxidantes, las cuales incluían: el poder reductor, la actividad quelante del ión ferroso, además del efecto de barrido de radicales DPPH, ABTS y hidroxilo. En comparación con la muestra control, las actividades antioxidantes mencionadas anteriormente aumentaron a 4,29; 2,32; 3,45; 1,55 y 1,63 veces, respectivamente. La okara SSF también mostró una actividad inhibitoria ACE significativamente alta (61,17% ± 0,94%) al final de la fermentación. De este modo, SSF puede ser utilizado como un proceso valioso para obtener ingredientes bioactivos de la okara, los cuales podrían favorecer su utilización en la formulación de alimentos funcionales con valor añadido. ARTICLE HISTORY

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Section: Effect Of Ssf On Antioxidant Activities Of Soymilk Residues supporting

confidence: 81%

Section: Dcy-1supporting

confidence: 56%

Enhancing the functional properties of soymilk residues (okara) by solid-state fermentation withActinomucor elegans

Guan

Wang

et al. 2016

CyTA - Journal of Food

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“…hydroxyl radical ( • OH) (Singh et al 2010). This triggers many downstream processes leading to a dynamic defence response characterized by inhibition of the growth of invaders through phytoalexin formation, callose deposition, strengthening of cell walls, synthesis of secondary metabolites and pathogenesis related (PR) proteins (Jones an Dangl 2006;Shoresh et al 2010;Xu et al 2008;Vinale et al 2008).…”

Section: Introductionmentioning

confidence: 99%

Trichoderma harzianum- mediated reprogramming of oxidative stress response in root apoplast of sunflower enhances defence against Rhizoctonia solani

Singh

et al. 2011

Eur J Plant Pathol

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Trichoderma harzianum is an effective biocontrol agent against the devastating plant pathogen Rhizoctonia solani. Despite its wide application in agriculture, the mechanisms of biocontrol are not yet fully understood. Mycoparasitism and antibiosis are suggested, but may not be sole cause of disease reduction. In the present study, we investigated the role of oxidant-antioxidant metabolites in the root apoplast of sunflower challenged by R. solani in the presence/absence of T. harzianum NBRI-1055. Analysis of oxidative stress response revealed a reduction in hydroxyl radical concentration ( • OH; 3.6 times) at 9 days after pathogen inoculation (dapi), superoxide anion radical concentration (O 2 •− ; 4.1 times) at 8 dapi and hydrogen peroxide concentration (H 2 O 2 ; 2.7 times) levels at 7 dapi in plants treated with spent maize-cob formulation of T. harzianum NBRI-1055 (MCFT), as compared to pathogen-inoculated plants. The protection afforded by the biocontrol agent was associated with the accumulation of the ROS gene network: the catalase (CAT), superoxide dismutase (SOD), glutathione peroxidase (GPx) and ascorbate peroxidase (APx), maximum activity of CAT (11.0 times) was observed at 8 dapi, SOD (7.0 times) at 7 dapi, GPx (5.4 times) and APx (8.1 times) at 7 dapi in MCFT-treated plants challenged with the pathogen. This was further supported by the inhibition of lipid and protein oxidation in Trichoderma-inoculated plants.MCFT stimulated the accumulation of secondary metabolites of phenolic nature that increased up to five-fold and also exhibited strong antioxidant activity at 8 dapi, eventually leading to the systemic accumulation of phytoalexins. These results suggest that T. harzianum-mediated biocontrol may be related to alleviating R. solani-induced oxidative stress.

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“…According to Singh et al (2010), soybean products fermented by SSF with Trichoderma harzianum showed stronger antioxidant activity than unfermented products, which was probably related to the markedly higher contents of phenolic acids, flavonoids, and aglycone isoflavone with more free hydroxyl groups achieved during SSF. According to the results obtained, it can be seen that the peroxide values were not changed in any treatment during 7 days of storage for treatments with FB 2 and 3, such values were maintained for 14 days.…”

Section: Antioxidant Activity Of Extractsmentioning

confidence: 99%

Phenolic compounds and antioxidant activity in fermented rice (Oryza sativa) bran

Oliveira¹,

Cipolatti²,

Furlong³

et al. 2012

Ciênc. Tecnol. Aliment.

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Solid-state cultivation of Trichoderma harzianum NBRI-1055 for modulating natural antioxidants in soybean seed matrix

Cited by 97 publications

References 36 publications

Enhancing the functional properties of soymilk residues (okara) by solid-state fermentation withActinomucor elegans

Enhancing the functional properties of soymilk residues (okara) by solid-state fermentation withActinomucor elegans

Trichoderma harzianum- mediated reprogramming of oxidative stress response in root apoplast of sunflower enhances defence against Rhizoctonia solani

Phenolic compounds and antioxidant activity in fermented rice (Oryza sativa) bran

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