Solid state fermentation with Cordyceps militaris SN-18 enhanced antioxidant capacity and DNA damage protective effect of oats (Avena sativa L.)

Xiao, Yu; Rui, Xin; Xing, Guangliang; Han, W. Y.; Li, Wei; Chen, Xiaohong; Jiang, Mei

doi:10.1016/j.jff.2015.04.032

Cited by 59 publications

(60 citation statements)

References 53 publications

(201 reference statements)

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“…These results indicated that fermented Tartary buckwheat is a potential novel nutraceutical or functional food that prevents ROS‐mediated diseases. Moreover, the inhibitory activities against DNA scission from microbe‐fermented, plant‐derived materials are stronger than those from native materials, most likely due to the high phenolic content of the fermented extracts (Singh et al ., ; Xiao et al ., ). Furthermore, phenolic contents and supercoiled DNA retention ratios are positively correlated, as evidenced by the present results ( r = 0.688, P < 0.05).…”

Section: Discussionmentioning

confidence: 97%

“…). A similar discrepancy has been also reported in previous studies, which suggested that the potential mechanism of DNA damage protection may be principally affected by individual phenolics and/or their constituents instead of total phenolic content (Alshikh et al ., ; Xiao et al ., ). In addition, the interaction between individual phenolics or phenolics with other substances (reducing sugar, ascorbic acid or protein) may be responsible for the discrepancy in DNA scission protection (Apostolou et al ., ).…”

Section: Discussionmentioning

confidence: 97%

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In vitro DNA damage protection and anti‐inflammatory effects of Tartary buckwheats (Fagopyrum tataricum L. Gaertn) fermented by filamentous fungi

Huang

Sun

et al. 2017

Int J of Food Sci Tech

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Summary The present work was designed to investigate the phenolic profiles, DNA damage protection and anti‐inflammatory effects of Tartary buckwheat fermented by Rhizopus oryzae 40469, Rhizopus oryzae 40503 and Rhizopus oligosporus 3152. Six phenolic compounds were characterised and quantified. Regardless of fermentation, rutin was the dominant phenolic substance in Tartary buckwheat. Fermentation significantly enhanced total phenolic and flavonoid contents, as well as DNA scission protection. Rhizopus oryzae 40469‐fermented sample had the highest content of phenolics, while R. oligosporus 3152‐fermented sample had the strongest inhibitory effect on DNA scission. Tartary buckwheat, regardless of fermentation, inhibited nitric oxide (NO) production and inducible nitric oxide synthase (iNOS) mRNA levels in LPS‐induced RAW 264.7 cells. Moreover, the sample fermented with R. oryzae 40503 had the strongest inhibitory activity. Those results indicated that fermented Tartary buckwheat has potential applications as a novel nutraceutical or functional food for preventing DNA damage‐induced disease and inflammation.

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Section: Discussionmentioning

confidence: 97%

Section: Discussionmentioning

confidence: 97%

In vitro DNA damage protection and anti‐inflammatory effects of Tartary buckwheats (Fagopyrum tataricum L. Gaertn) fermented by filamentous fungi

Huang

Sun

et al. 2017

Int J of Food Sci Tech

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“…The DPPH radical‐scavenging capacity of PT‐0 and PT‐0.8 was measured according to the method of Xiao et al (). The DPPH radical‐scavenging capacity was calculated as follows:

DPPH radical - scavenging activity false(% false) = false[1 - A_{sample} false/ A_{control} false] \times 100 %

where A control was the absorbance of the blank without the test sample.…”

Section: Methodsmentioning

confidence: 99%

“…RP of samples was measured by the method described by Xiao et al (). Increased absorption degree of the sample implies a higher RP.…”

Section: Methodsmentioning

confidence: 99%

Effect of Premna microphylla turcz leaves’ extract addition on physicochemical and antioxidant properties of packed tofu by lactic fermentation

Huang

Xing

et al. 2020

Int J of Food Sci Tech

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In the present study, Premna microphylla turcz leaves (PMTLs) containing rich pectin and isoflavones were introduced to prepare packed tofu coagulated by lactic fermentation, in order to promote its physicochemical and functional properties. Results showed that the final storage (G 0 ) moduli of packed tofu added with PMTL extracts range from 195.2 AE 5.6 Pa to 420.6 AE 10.3 Pa, which were significantly higher (P < 0.05) than the control (PMTL-free, 99.5 AE 8.3 Pa). The hardness, gumminess and chewiness of packed tofu added with 0.8% (w/w) PMTL extracts were 1.43-1.49 times higher than the control without decreasing its water-holding capacity and exhibited the highest scores of overall acceptability, which was recommended as the most acceptable concentration. The total phenolic and flavonoid contents of 0.8%-PMTL supplementation in packed tofu were 1.20 and 1.65 times higher than the control and showed enhanced antioxidant properties in DPPH radical-scavenging capacity, FRAP and RP.Addition of PMTL changed the quality of tofu Z. Huang et al. 2542 Addition of PMTL changed the quality of tofu Z. Huang et al.

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“…It is an ancient technology that is often used to improve the nutrition and flavor, and sometimes also to remove the undesirable compounds of plant foods (Sánchez‐Magaña et al, ). During solid‐state fermentation, microbial metabolism resulted in the improvement of protein digestibility, enrichment of free phenolic compounds, and enhancement of antioxidant and other physiological activities (Oliveira, Cipolatti, Furlong, & Soares, ; Xiao et al, ). Wu et al () reported that the soluble protein contents, degree of hydrolysis, and angiotensin I‐converting enzyme inhibitory activity of oats co‐fermented with R. oryzae and L. plantarum were significantly increased.…”

Section: Introductionmentioning

confidence: 99%

Evaluation of biochemical and antioxidant dynamics during the co‐fermentation of dehusked barley with Rhizopus oryzae and Lactobacillus plantarum

et al. 2019

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Barley is an ancient and important functional crop. In this study, the biochemical and antioxidant dynamics of dehusked barley during co-fermentation with Lactobacillus plantarum and Rhizopus oryzae were investigated. Results showed that amino acid nitrogen, soluble protein, <10 kDa peptide, and free phenolic contents increased with fermentation time; whereas the lactic acid bacteria count, reducing sugar, and free flavonoid contents showed a tendency to increase first and then decrease. SDS-PAGE analysis indicated that bands at >25 and <18.4 kDa were shown with improved intensity with time, whereas bands at 18.4-25 kDa were disappeared. Additionally, fermentation time led to an increase in DPPH, hydroxyl, ABTS + radical scavenging activity, and ferric reducing antioxidant power. Thus, this study demonstrated that co-fermentation with L. plantarum and R. oryzae could improve nutrition and potential bioactivity of barley, and use barley as a good solid-state food carrier for probiotics. Practical applicationsBarley is rich in nutrition and has a huge production. However, due to its high-fiber and special protein composition, there is a certain palatability problem whether it is used to produce flour or other products. Therefore, most of the barley is destined to animal feed and malt, and only a small part is used directly for human consumption.Aiming at this problem, on the basis of the optimization of the fermentation process at early stage, our results further demonstrated co-fermentation with L. plantarum and R. oryzae could enhance the nutritional value and potential bioactivity of barley, thus providing a novel approach to develop functional barley food and improve the direct utilization rate of barley in food processing. K E Y W O R D S antioxidant activity, barley, biochemical dynamics, solid-state fermentation Highlights 1. L. plantarum and R. oryzae were used to make a novel functional barley food. 2. Barley was developed as a food carrier for probiotics. 3. Fermentation significantly improves the generation of peptides and free phenolics. 4. Partial free phenolic compounds were significantly increased during fermentation. 5. Co-fermentation led to a marked increase in the antioxidant activity of barley in vitro. How to cite this article: Wang K, Niu M, Song D, et al. Evaluation of biochemical and antioxidant dynamics during the co-fermentation of dehusked barley with Rhizopus oryzae and Lactobacillus plantarum. J Food Biochem. 2020;44:e13106.

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Solid state fermentation with Cordyceps militaris SN-18 enhanced antioxidant capacity and DNA damage protective effect of oats (Avena sativa L.)

Cited by 59 publications

References 53 publications

In vitro DNA damage protection and anti‐inflammatory effects of Tartary buckwheats (Fagopyrum tataricum L. Gaertn) fermented by filamentous fungi

In vitro DNA damage protection and anti‐inflammatory effects of Tartary buckwheats (Fagopyrum tataricum L. Gaertn) fermented by filamentous fungi

Effect of Premna microphylla turcz leaves’ extract addition on physicochemical and antioxidant properties of packed tofu by lactic fermentation

Evaluation of biochemical and antioxidant dynamics during the co‐fermentation of dehusked barley with Rhizopus oryzae and Lactobacillus plantarum

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