Upgrading the antioxidant potential of cereals by their fungal fermentation under solid-state cultivation conditions

Abstract

Antioxidant-rich food products are getting popularity day by day. In this study, potential of solid-state fermentation (SSF) has been studied for the improvement of antioxidant potential of different cereals by GRAS micro-organisms. The comparative evaluation of the antioxidant potential of various fungal fermented products derived from whole grain cereals, such as wheat, brown rice, oat and maize, has been carried out. Among these, Rhizopus oryzae RCK2012-fermented wheat was observed as a potent source of natural antioxidants. A diet containing fermented cereals would be useful for the prevention of free radical-mediated diseases.

Solid‐State Bioprocessing with Cordyceps militaris Enhanced Antioxidant Activity and DNA Damage Protection of Red Beans (Phaseolus angularis)

“…It was noted SSF with C. militaris significantly (P < 0.05) enhanced the antioxidant activity of red beans regardless of the different extraction solvents used. (Cheng et al 2013), chickpea fermented with C. militaris (Xiao et al 2014), and cereals (wheat, maize, and oats) fermented with A. oryzae and A. awamori (Bhanja Dey and Kuhad 2014). SSF with microbe enhanced antioxidant activity compared with the nonfermented products; similar results were also found in black soybean fermented with Rhizopus spp.…”

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

“…The effect of fermentation on the bioactive and physicochemical properties of cereal grains by Lactobacillus, Bacillus, Rhizopus or Aspergillus had been investigated previously (Bhanja Dey & Kuhad, 2014a;2014b;Ðordević et al, 2010;Sanjukta, Rai, Muhammed, Jeyaram, & Talukdar, 2015;Schmidt et al, 2014;Wang, Wu, & Shyu, 2014). However, the influence of SSF with C. militaris on the antioxidant activity and antioxidant compounds of oats has received little attention.…”

Antioxidant activity and DNA damage protection of mung beans processed by solid state fermentation with Cordyceps militaris SN-18

“…BhanjaDey and Kuhad (2014) reported that the TPC of cereal samples fermented with Aspergillus awamori and Aspergillus oryzae significantly increased compared with that of non-fermented samples.Singh et al (2010) also demonstrated that TPC of soybean improved by SSF with Trichoderma harzianum, possibly because the enzyme of the fungus plays an important role in the mobilization of polyphenolic compounds during fermentation. Previous studies reported that phenolic compounds are present as simple soluble-free esters and, to a greater extent, as complex insoluble bound esters with polysaccharides, proteins, or cell walls in plant materials(Đorđević et al, 2010;Razak et al, 2015; Wang et al, 2014).…”

“…demonstrated that maize by SSF with the fungus Thamnidium elegans for 5 days significantly (p < 0.05) enhances ABTS· + scavenging activity. BhanjaDey and Kuhad (2014) reported the enhancement of ABTS· + scavenging activity by SSF with A. oryzae,A. awamori, or Rhizopus oryzae, and …”

“…Previous studies reported that phenolic compounds are present as simple soluble-free esters and, to a greater extent, as complex insoluble bound esters with polysaccharides, proteins, or cell walls in plant materials(Đorđević et al, 2010;Razak et al, 2015; Wang et al, 2014). During fermentation, enzymes such as xylanases, amylases, and proteases derived from microbes contribute to the modification of sample composition, and bound phenolics are released through the enzymatic treatment of samples and prior to extraction(Dey & Kuhad, 2014; …”