Synergic Involvements of Microorganisms in the Biomedical Increase of Polyphenols and Flavonoids during the Fermentation of Ginger Juice

Kayath, Christian Aimé; Zamba, Armel Ibala; Mokemiabeka, Saturnin Nicaise; Opa-Iloy, Meddy; Wilson, Paola Sandra Elenga; Kaya-Ongoto, Moïse Doria; Maboulou, Rodd Jurah Mouellet; Nguimbi, Etienne

doi:10.1155/2020/8417693

Cited by 8 publications

(8 citation statements)

References 46 publications

(80 reference statements)

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“…Данный факт может быть объяснен присутствием ферментативной системы оксидоредуктаз у расы Nt. Она, в отличие от рас низового брожения, способна преобразовывать фенольные соединения в зависимости от уровня кислорода [20,23].…”

Section: объекты и методы исследованияunclassified

“…Интересно отметить стимулирующее действие дрожжевых клеток на накопление кверцетина в среде: в случае применения рас Rh и Nt при 5 °С концентрация повышена в 2 раза, а при 20 °С -в 4 раза по сравнению с контролем. Это согласуется с тем фактом, что наивысшая скорость увеличения изоксантогумола в случае присутствия расы Nt происходит на первые сутки холодного охмеления, когда уровень кислорода высок и влияет на ферментативные системы дрожжей, преобразующие фенольные соединения [20,23]. Источники кверцетина и других Таблица 2.…”

Section: объекты и методы исследованияunclassified

“…Однако величина скорости повышения концентрации кверцетина на первые сутки в образцах с разными расами дрожжей находится в области близких значений, затем убывает и на 7-ые сутки становится отрицательной в присутствии расы Nt. Это можно связать с физиологией дрожжей [23].…”

Section: объекты и методы исследованияunclassified

“…Это связано с их вовлечением в процессы потребления и биотрансформации дрожжами. В пользу этого говорит участие простых фенольных кислот (например, кофейной и галловой) в транспорте микроэлементов дрожжевой клетки и механизмах регуляции роста [23,29].…”

Section: объекты и методы исследованияunclassified

“…Содержание низкомолекулярных фенольных кислот и альдегидов в среде без микроорганизмов равнозначно вне зависимости от способа охмеления. Присутствие микроорганизмов в среде приводит к снижению низкомолекулярных фенольных соединений по причине их участия в жизнедеятельности дрожжевой клетки [23].…”

Section: объекты и методы исследованияunclassified

See 4 more Smart Citations

Migration of Hop Polyphenols in Beer Technology: Model Solution for Various Hopping Methods

Gernet

Грибкова

Borisenko

et al. 2021

Food Processing: Techniques and Technology

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Introduction. The research featured the effect of various hopping conditions on the content of polyphenolic compounds associated with the extraction and biotransformation of hop compounds. This mechanism is responsible for uncharacteristic beer flavor in the traditional production method. The research objective was to study the migration routes, influence factors, and changes in the content of hop polyphenols in model experiments in order to reduce various factors in the production process chain. The experiment was important from the point of view of identifying the polyphenols contribution to the beer colloidal system. Study objects and methods. The study involved granulated aromatic hop of Tetnanger variety harvested in 2019, aqueous and 4% aqueous-alcoholic solutions simulating the wort and young beer liquid phase, and brewing yeast Sacharomyces cerevisiae of races Rh (lager) and Nottingham (ale). The work used the generally accepted methods for assessing the content of polyphenolic compounds. Results and discussion. The research established various factors that affected the migration of hop polyphenolic groups. The acidity effect on the polyphenol was established as follows: pH 4.4 contributed to a 12% greater isoxanthohumol accumulation, while pH 5.2 promoted a six times greater accumulation of anthocyanogens than pH 4.4. The total content of polyphenols during boiling was constant and correlated with the phenolic compound in different groups. The conditions of “dry” hopping, simulating the wort clarification in Wirpool, increased the dissolution of anthocyanogens by six times in comparison with kettle hopping, which was associated with the turbulent flow. The isoxanthohumol sorption and formation rate during “dry” hopping was established when modeling the maturation conditions for different temperatures, oxygen levels, and yeast races. A lower temperature (5°C) had a negative effect on the isoxanthohumol sorption. The quercetin content was found to be in the range of 0.9–2.0 mg/dm³ at 5°C and 0.8–4.7 mg/dm³ at 20°C, which determined the temperature effect on extraction during “dry” hopping. The presence of yeast cells in the medium promoted the quercetin accumulation: the quercetin content doubled at 5°C and quadrupled at 20°C compared with the control. The rutin content in the control increased for two days, and minor fluctuations in the content of yeast cells were 5.0 ÷ 7.4 mg/dm3. A comparative analysis of the simple phenolic acids and aldehydes amounts under “dry” hopping conditions showed a greater decrease in their concentration because they were involved in the yeast consumption and biotransformation processes. Conclusion. The research made it possible to establish the phenolic compounds in various groups of migration routes under the conditions of classical (kettle) and “dry” methods of hopping, as well as their dependence on such factors as medium acidity, stirring intensity, temperature, oxygen content, and yeast race. The sorption rates of the polyphenolic compounds were established as follows: absorption of isoxanthohumol was at its highest during the first day of “dry” hopping, and that of rutin – within two days, while quercetin was not absorbed at all. Therefore, an additional fermentation stage can be considered as the most expedient method of “dry” hopping.

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Section: объекты и методы исследованияunclassified

See 3 more Smart Citations

Migration of Hop Polyphenols in Beer Technology: Model Solution for Various Hopping Methods

Gernet

Грибкова

Borisenko

et al. 2021

Food Processing: Techniques and Technology

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Rubus idaeus by-products: Sustainable improvement of the antioxidant value of sourdough bread by a new end-use of exhausted seeds still containing bioactive compounds

Gaglio,

La Rosa,

Serio

et al. 2023

Innovative Food Science & Emerging Technologies

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Profiling of Indigenous Biosurfactant-Producing Bacillus Isolates in the Bioremediation of Soil Contaminated by Petroleum Products and Olive Oil

Elenga-Wilson

Kayath

Mokemiabeka

et al. 2021

International Journal of Microbiology

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Petroleum is, up to this date, an inimitable nonrenewable energy resource. Petroleum leakage, which arises during transport, storage, and refining, is the most important contaminant in the environment, as it produces harm to the surrounding ecosystem. Bioremediation is an efficient method used to treat petroleum hydrocarbon-contaminated soil using indigenous microorganisms. The degradation characteristics for a variety of hydrocarbons (hexane, benzene, gasoline, and diesel) were qualitatively and quantitatively investigated using Bacillus isolates. Microbiological and biochemical methods have been used including isolation of oil-degrading bacteria, enzymatic activities, the determination of physicochemical parameters, biosurfactant production and extraction assay, oil displacement assay, antimicrobial assay of the biosurfactants, and bioremediation kinetics. Consequently, of the 60 isolates capable of degrading different hydrocarbons at fast rates, 34 were suspected to be Bacillus isolates capable of growing in 24 h or 48 h on BH medium supplemented with 2% of hexane, benzene, gasoline, diesel, and olive oil, respectively. Among the 34 isolates, 61% (21/34) are capable of producing biosurfactant-like molecules by using gasoline, 70% (24/34) with diesel oil, 85% (29/34) with hexane, and 82% (28/34) with benzene. It was found that biosurfactant-producing isolates are extractable with HCl (100%), ammonium sulphate (95%), chloroform (95%), and ethanol (100%). Biosurfactants showed stability at 20°C, 37°C, 40°C, and 60°C. Biosurfactant secreted by Bacillus strains has shown an antagonistic effect in Escherichia coli, Shigella flexneri 5a M90T, and Bacillus cereus. The selected isolates could therefore be safely used for biodegradation. Substrate biodegradation patterns by individual isolates were found to significantly differ. The study shows that benzene was degraded faster, followed by hexane, gasoline, and finally diesel. The Bacillus consortium used can decrease hydrocarbon content from 195 to 112 (g/kg) in 15 days.

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Synergic Involvements of Microorganisms in the Biomedical Increase of Polyphenols and Flavonoids during the Fermentation of Ginger Juice

Cited by 8 publications

References 46 publications

Migration of Hop Polyphenols in Beer Technology: Model Solution for Various Hopping Methods

Migration of Hop Polyphenols in Beer Technology: Model Solution for Various Hopping Methods

Rubus idaeus by-products: Sustainable improvement of the antioxidant value of sourdough bread by a new end-use of exhausted seeds still containing bioactive compounds

Profiling of Indigenous Biosurfactant-Producing Bacillus Isolates in the Bioremediation of Soil Contaminated by Petroleum Products and Olive Oil

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