Tamarind Kernel Powder: A Novel Agro-residue for the Production of Cellobiose Dehydrogenase under Submerged Fermentation by <i>Termitomyces clypeatus</i>

Saha, Tanima; Sasmal, Soumya; Alam, Shariful; Das, Nirmalendu

doi:10.1021/jf405278y

Cited by 7 publications

(5 citation statements)

References 48 publications

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“…The isolate number seven showed maximal pectinase production (5.50 U/ml/min) given the code IBT-7. The IBT-7 was identified as Apergillus niger according to Saha et al (2014).…”

Section: Resultsmentioning

confidence: 99%

“…Different samples of soil, fruits and vegetables were collected from agricultural fields and vegetable markets of Lahore and Gujranwala. Pectinase producing fungi were isolated from these samples by the method of serial dilutions using the pectinase screening agar medium (PSAM) plates (Saha et al 2014). Only those fungal isolates were selected which have shown larger pectin hydrolyzing zone.…”

Section: Methodsmentioning

confidence: 99%

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Pectinase production from Aspergillus niger IBT-7 using solid state fermentation

et al. 2018

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Different fungal strains were isolated from the local soil, fruits and vegetables on the basis of pectin hydrolysis. All the isolated strains were identified through microscopic studies and screened for pectinase production using solid state fermentation. The fungal strain identified as Aspergillus niger IBT-7 showed the highest pectinase production. The selected strain was further subjected to optimization through different physical and nutritional parameters to enhance the production of pectinase. Amongst seven different media tested M1 containing rice bran, moistened with Czapek’s nutrient medium showed the highest pectinase production. During optimization maximum pectinase production was achieved after 72 hrs of incubation at 30 ml of moisture content, pH 5.0 and 30°C. Xylose (1.5%) and yeast extract (1%) proved to be best supplemented carbon and nitrogen sources, respectively which gave the highest pectinase production (39.1 U/ml/min).

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“…The isolate number seven showed maximal pectinase production (5.50 U/ml/min) given the code IBT-7. The IBT-7 was identified as Apergillus niger according to Saha et al (2014).…”

Section: Resultsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Pectinase production from Aspergillus niger IBT-7 using solid state fermentation

et al. 2018

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“…However, wild fruiting body resources are scarce, and to cultivate the fruit bodies via artificial culture medium is limited. Submerged fermentation has been verified as an efficient way to produce mycelia and bioactive metabolites for fungus in amount of research groups [ 21 , 22 ]. In our research group, submerged fermentation has been successfully applied to obtain mycelia of Paecilomyces tenuipes [ 23 ], Marasmius androsaceus , and Irpex lacteus [ 24 ].…”

Section: Introductionmentioning

confidence: 99%

Antifatigue Activity of Liquid CulturedTricholoma matsutakeMycelium Partially via Regulation of Antioxidant Pathway in Mouse

Wang

Cai

et al. 2015

BioMed Research International

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Tricholoma matsutake has been popular as food and biopharmaceutical materials in Asian countries for its various pharmacological activities. The present study aims to analyze the antifatigue effects on enhancing exercise performance of Tricholoma matsutake fruit body (ABM) and liquid cultured mycelia (TM) in mouse model. Two-week Tricholoma matsutake treatment significantly enhances the exercise performance in weight-loaded swimming, rotating rod, and forced running test. In TM- and ABM-treated mice, some factors were observed at 60 min after swimming compared with nontreated mice, such as the increased levels of adenosine triphosphate (ATP), antioxidative enzymes, and glycogen and the reduced levels of malondialdehyde and reactive oxygen species in muscle, liver, and/or serum. Further data obtained from western blot show that CM and ABM have strongly enhanced the activation of 5′-AMP-activated protein kinase (AMPK), and the expressions of peroxisome proliferator have activated receptor γ coactivator-1α (PGC-1α) and phosphofructokinase-1 (PFK-1) in liver. Our data suggest that both Tricholoma matsutake fruit body and liquid cultured mycelia possess antifatigue effects related to AMPK-linked antioxidative pathway. The information uncovered in our study may serve as a valuable resource for further identification and provide experimental evidence for clinical trials of Tricholoma matsutake as an effective agent against fatigue related diseases.

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“…Lactobionic acid (LBA) is an aldobionic acid whose chemical structure consists of gluconic acid bonded to galactose, with nine free hydroxyl groups. This configuration provides the LBA with some potential properties such as antioxidant, antimicrobial, moisturizing, and chelating (Alonso, Rendueles, & Díaz, ; Illanes et al, ; Saha, Sasmal, Alam, & Das, ). Among these, the antioxidant and humectants potentials were tested in cosmetic studies (Tasic‐Kostov et al, ), however, no literature has been found on these properties in pure LBA.…”

Section: Introductionmentioning

confidence: 99%

Characterization of lactobionic acid evidencing its potential for food industry application

Cardoso

Marques

Sotiles

et al. 2019

J Food Process Engineering

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The chemical configuration of the lactobionic acid (LBA) evidences its potential properties, among which the antioxidant, antimicrobial, and chelating activities stand out in the literature. However, few studies aim at testing and confirming them. The purpose of this study was to determine some selected LBA properties, whose characteristics are of interest for its use as an ingredient in foodstuffs. The discussion followed the results of Fourier‐Transform Infrared Spectroscopy (FTIR), X‐ray diffractometry (XRD), 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH) radical, 2,2′‐azino‐bis(3‐ethylbenzothiazoline‐6‐sulphonic acid) (ABTS) radical, thermogravimetric/derivative thermogravimetry (TGA/DTG), minimal inhibitory concentration (MIC) by the diffusion disk test, scanning electron microscopy (SEM), and iron/calcium chelating methodologies. The XRD analysis revealed the presence of an amorphous halo and the absence of defined peaks, a fact possibly related to its high hygroscopicity. The FTIR showed characteristic bands of the LBA structure. Results from TGA/DG verified the LBA thermal degradation, which evidenced that LBA could participate in most food industry unit processes within the first mass loss event. Antioxidant capacity reached a maximum inhibition of 56% for LBA and the chelating capacity of the iron ion achieved 54% of chelated ions, while the calcium ions reached 15%. The results revealed high potential of LBA application for microbial inhibition, moisture retention, and texture maintenance throughout storage of food products. Practical Applications Despite the potential of application of the LBA, few quantitative results demonstrate its ability of action in food. Even without permission in most countries around the world, more research with LBA will encourage the investigation of its toxicology, expanding the areas of application. Its thermal degradation profile and elevated solubility demonstrated the potential of LBA as food ingredient, performing moreover as antioxidant, chelating agent, antimicrobial, and texturizer. The results open the possibilities for many applications in the field of food chemistry and food industry.

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Tamarind Kernel Powder: A Novel Agro-residue for the Production of Cellobiose Dehydrogenase under Submerged Fermentation by Termitomyces clypeatus

Cited by 7 publications

References 48 publications

Pectinase production from Aspergillus niger IBT-7 using solid state fermentation

Pectinase production from Aspergillus niger IBT-7 using solid state fermentation

Antifatigue Activity of Liquid CulturedTricholoma matsutakeMycelium Partially via Regulation of Antioxidant Pathway in Mouse

Characterization of lactobionic acid evidencing its potential for food industry application

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