Submerged fermentation of <scp><i>Ginkgo biloba</i></scp> seed powder using <scp><i>Eurotium cristatum</i></scp> for the development of ginkgo seeds fermented products

Zou, Minmin; Wen, Zhen; Dong, Qihui; Tang, Chao; Cao, Fuliang; Su, Erzheng

doi:10.1002/jsfa.10792

Cited by 23 publications

(10 citation statements)

References 30 publications

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“…On the other hand, Bartkiene et al [9] used SmF to obtain different antioxidant and antimicrobial compounds by fermenting barley by-products with the bacterium Pediococcus acidilactici. In addition, Zou et al [10] also used SmF to enhance antioxidant activity of ginkgo seeds suspension through fermentation with Eurotium cristatum. Finally, agri-food waste cannot only serve as a substrate, but also as a support for fermentation.…”

Section: Fermentation Processesmentioning

confidence: 99%

Obtaining Antioxidants and Natural Preservatives from Food By-Products through Fermentation: A Review

Martí-Quijal

Khubber²,

Remize

et al. 2021

Fermentation

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Industrial food waste has potential for generating income from high-added-value compounds through fermentation. Solid-state fermentation is promising to obtain a high yield of bioactive compounds while requiring less water for the microorganism’s growth. A number of scientific studies evinced an increase in flavonoids or phenolics from fruit or vegetable waste and bioactive peptides from cereal processing residues and whey, a major waste of the dairy industry. Livestock, fish, or shellfish processing by-products (skin, viscera, fish scales, seabass colon, shrimp waste) also has the possibility of generating antioxidant peptides, hydrolysates, or compounds through fermentation. These bioactive compounds (phenolics, flavonoids, or antioxidant peptides) resulting from bacterial or fungal fermentation are also capable of inhibiting the growth of commonly occurring food spoilage fungi and can be used as natural preservatives. Despite the significant release or enhancement of antioxidant compounds through by-products fermentation, the surface areas of large-scale bioreactors and flow patterns act as constraints in designing a scale-up process for improved efficiency. An in-process purification method can also be the most significant contributing factor for raising the overall cost. Therefore, future research in modelling scale-up design can contribute towards mitigating the discard of high-added-value generating residues. Therefore, in this review, the current knowledge on the use of fermentation to obtain bioactive compounds from food by-products, emphasizing their use as natural preservatives, was evaluated.

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Section: Fermentation Processesmentioning

confidence: 99%

Obtaining Antioxidants and Natural Preservatives from Food By-Products through Fermentation: A Review

Martí-Quijal

Khubber²,

Remize

et al. 2021

Fermentation

View full text Add to dashboard Cite

show abstract

“…A lower level of 262.17 ± 17.04 μg/mL was shown at the inoculum amount of 11% (v/v). As it is important to achieve a balance between inoculum size and available nutrients, too high of an inoculum size might result in the nutrient competition of strains on limited substrates ( 37 ). Here, an inoculum size of 2–8% (v/v) was selected for further response surface analysis.…”

Section: Resultsmentioning

confidence: 99%

Chemical profile and antioxidant activity of bidirectional metabolites from Tremella fuciformis and Acanthopanax trifoliatus as assessed using response surface methodology

Liu

et al. 2022

Front. Nutr.

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This study aimed to establish a bidirectional fermentation system using Tremella fuciformis and Acanthopanax trifoliatus to promote the transformation and utilization of the synthesized antioxidant metabolites from fermentation supernatant. The effect of fermentation conditions on the total phenolic content was investigated using response surface methodology in terms of three factors, including temperature (22–28°C), pH (6–8), and inoculum size (2–8%, v/v). The optimized fermentation parameters were: 28°C, pH 8, and an inoculum size of 2%, which led to a maximum total phenolic content of 314.79 ± 6.89 μg/mL in the fermentation supernatant after 24 h culture. The content of total flavonoids and polysaccharides reached 78.65 ± 0.82 μg/mL and 9358.08 ± 122.96 μg/mL, respectively. In addition, ABTS+, DPPH⋅, and ⋅OH clearance rates reached 95.09, 88.85, and 85.36% at 24 h under optimized conditions, respectively. The content of total phenolics, flavonoids and polysaccharides in the optimized fermentation supernatant of T. fuciformis–Acanthopanax trifoliatus increased by 0.88 ± 0.04, 0.09 ± 0.02, and 33.84 ± 1.85 times that of aqueous extracts from A. trifoliatus, respectively. Simultaneously, 0.30 ± 0.00, 0.26 ± 0.01, and 1.19 ± 0.12 times increase of antioxidant activity against ABTS+, DPPH⋅, and ⋅OH clearance rates were observed, respectively. Additionally, the metabolite composition changes caused by fermentation were analyzed using ultra-high performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS) based on untargeted metabolomics and the phytochemical profile of fermentation supernatant differentiated significantly based on unsupervised principal component analysis (PCA) during fermentation from 24 to 96 h. Furthermore, a significant increase in antioxidant phenolic and flavonoid compounds, such as ellagic acid, vanillin, luteolin, kaempferol, myricetin, isorhamnetin, and (+)-gallocatechin, was observed after fermentation. Thus, these results indicated that the fermentation broth of T. fuciformis and A. trifoliatus had significant antioxidant activity, and may have potential application for health products such as functional beverages, cosmetics, and pharmaceutical raw materials.

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“…1,5 According to the European Pharmacopeia standard, in standard EGb, the limit of GAs should not exceed 5 ppm. 3,6 The content of GAs in each part of the Ginkgo tree is much higher than this stipulated level. 3 It is reported that the EGb exocarp with higher GAs content had a stronger inhibitory effect on human hepatoma carcinoma (HepG2) cell viability.…”

Section: Introductionmentioning

confidence: 92%

“…Reducing GAs content during manufacturing is one of the critical factors for the exploitation and further research of GBLT products. Various processing methods such as fermentation, 5,6 roasting, 8 and drying 9 have been used to process G. biloba seed, from which the amount of GAs in the seed can be decreased effectively 3 . However, whether such methods effectively reduce GAs content in GBLT products is unclear.…”

Section: Introductionmentioning

confidence: 99%

“…GAs are a kind of n ‐alkyl phenolic acid that has a sensitizing effect and can cause cytotoxicity and a small amount of neurotoxicity 1,5 . According to the European Pharmacopeia standard, in standard EGb, the limit of GAs should not exceed 5 ppm 3,6 . The content of GAs in each part of the Ginkgo tree is much higher than this stipulated level 3 .…”

Section: Introductionmentioning

confidence: 99%

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Effects of processing methods on quality, antioxidant capacity, and cytotoxicity of Ginkgo biloba leaf tea product

Boateng

Xiaoming

et al. 2023

J Sci Food Agric

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BACKGROUND: Ginkgo biloba leaves contain beneficial flavonoids, bilobalide (BB), and ginkgolides. However, the toxic ginkgolic acid (GA) limit its application. In this study, various traditional processing methods were used to prepare G. biloba leaf tea (GBLT), including white tea, black tea, dark tea, green tea, and freeze-dried as control, followed by investigations of their effects on quality, antioxidant capacity, bioactive components, and cytotoxicity of the tea products.RESULTS: Results showed that different processing methods significantly impact the tea products' quality indexes and the principal component analysis (PCA) and hierarchical cluster analysis (HCA) corroborated it. White tea had the highest total sugar (TS) and GA content and the most potent cytotoxicity on HepG2 cells. However, TS and GA content and the cytotoxicity of GBLT markedly decreased during fermentation and fixation. Moreover, white tea possessed higher total phenolic content (TPC), total flavonoid content (TFC), and more vigorous antioxidant activities than green tea, black tea, and dark tea. Terpene trilactones value was stable, but different catechins contents fluctuated according to the manufacturing process of different GBLTs. Among the four GBLTs, dark tea combining fixation and fermentation had the lowest GA content and cytotoxicity, less bioactive components reduction, appropriate quality, and stronger flavor.CONCLUSION: These findings demonstrate that fixation and fermentation help reduce GAs during the manufacturing of GBLT. However, their ability to retain bioactive substances needs further optimization in future studies.

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Submerged fermentation of Ginkgo biloba seed powder using Eurotium cristatum for the development of ginkgo seeds fermented products

Cited by 23 publications

References 30 publications

Obtaining Antioxidants and Natural Preservatives from Food By-Products through Fermentation: A Review

Obtaining Antioxidants and Natural Preservatives from Food By-Products through Fermentation: A Review

Chemical profile and antioxidant activity of bidirectional metabolites from Tremella fuciformis and Acanthopanax trifoliatus as assessed using response surface methodology

Effects of processing methods on quality, antioxidant capacity, and cytotoxicity of Ginkgo biloba leaf tea product

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