Characterization of quinoa (Chenopodium quinoa) fermented by Rhizopus oligosporus and its bioactive properties

Hur, Jaewon; Nguyen, Thi Thanh Hanh; Park, Namhyeon; Kim, Jeesoo; Kim, Doman

doi:10.1186/s13568-018-0675-3

Cited by 31 publications

(39 citation statements)

References 27 publications

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“…However, quinoa phenolic fraction could inhibit the NO production stimulated by LPS in a concentration‐dependent manner. Hur et al (2018) found that the phenolics from fermented quinoa also showed a dose‐dependent effect on NO mediation of macrophages. In this study, at the concentration of 0.25 mg/ml, the groups of free and bound phenolic fractions from black quinoa showed significant ( p < .05) lower NO production values than those of the LPS.…”

Section: Resultsmentioning

confidence: 99%

“…More importantly, quinoa is rich in functional nutrients such as phenolics. Phenolic compounds in quinoa are of great interest in recent years, since they contribute to reducing the chronic diseases by exhibiting antioxidant, anti‐inflammatory, and antitumor activities (Alvarez‐Jubete, Wijngaard, Arendt, & Gallagher, 2010; Carciochi, Galván‐D’Alessandro, Vandendriessche, & Chollet, 2016; Gawlik‐Dziki et al., 2013; Hur, Nguyen, Park, Kim, & Kim, 2018).…”

Section: Introductionmentioning

confidence: 99%

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Antioxidant, anti‐inflammatory, and antitumor activities of phenolic compounds from white, red, and black Chenopodium quinoa seed

et al. 2020

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Background and objectives: Quinoa (Chenopodium quinoa Willd.) is a promising nutritious cereal known for its rich nutrition and diverse physiological activities.In order to further investigate the profiles and physiological activities of phenolic compounds from quinoa, the composition of free and bound phenolic extracts from white, red, and black quinoa were analyzed, as well as their antioxidant, anti-inflammatory, and antitumor activities. Findings: Total phenolic content (TPC) and total flavonoid content (TFC) ranged from 514.03 to 1,409.54 mg gallic acid equivalent (GAE)/100g and 177.49 to 407.75 mg rutin equivalent (RE)/100 g, respectively. TPC existed mainly in bound form in red and black quinoa, but free form in white quinoa. Eight individual phenolic acids were detected, with the total acids amount ranging from 86.21 to 188.76 µg/g. Protocatechuic acid was the dominant phenolic acid both in red and black quinoa.Red quinoa showed the highest TPC and TFC, while black quinoa had the highest phenolic acids concentration. Red quinoa also showed the best ABTS and DPPH radical scavenging activities. Positive correlations were found among antioxidant activity and phenolic components. Besides, phenolics from red and black quinoa showed better anti-inflammatory and antitumor activity by down-regulating the NO production and inhibiting the proliferation of MCF-7 cells. Conclusions: Quinoa seed is rich in phenolic components, especially the red and black one. Higher phenolic contents in red and black quinoa can be responsible for their superior antioxidant, anti-inflammatory, and antitumor activities. With potential health benefits, quinoa phenolics may be used as ingredients for functional food. Significance and novelty: Findings of this study revealed useful information on phenolics and bioactivity of quinoa for its cultivation and breeding with functional oriented purpose. The results could be also applied in health food industry for quinoa material selection and processing. K E Y W O R D Santi-inflammatory, antioxidant, antitumor, phenolic compounds, quinoa 704 |

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Antioxidant, anti‐inflammatory, and antitumor activities of phenolic compounds from white, red, and black Chenopodium quinoa seed

et al. 2020

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“…Rhizopus oligosporus (R. oligosporus), a fungus found predominantly in fermented soybean products such as Indonesian tempeh, hydrolyzes protein into amino acids and small peptides by various enzymes such as lipase, amylase, protease and glucoamylase, and synthesizes l-carnitine and γ-aminobutyric acid (GABA) in soybean, buckwheat and quinoa [25][26][27]. l-carnitine plays an important role in the transportation of fatty acids into the mitochondrial compartment for β-oxidation and subsequent energy production and antioxidant activity to prevent peroxidative damage [28,29].…”

Section: Introductionmentioning

confidence: 99%

“…It also produces carbohydrate-cleaving enzymes such as β-glucosidase, β-glucuronidase and xylanase to create polyphenols from carbohydrates-conjugated phenolic compounds during fermentation [30,31]. R. oligosporus had been used to increase phenolic contents and antioxidant activities of soybean, buckwheat and quinoa through fermentation [27,32]. However, increased l-carnitine contents in fermented ginseng associated with biochemical characterization have not been reported.…”

Section: Introductionmentioning

confidence: 99%

Fermented Wild Ginseng by Rhizopus oligosporus Improved l-Carnitine and Ginsenoside Contents

Lee

Nguyen²,

Lim

et al. 2020

Molecules

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We conducted this study to investigate the beneficial effects of Rhizopus oligosporus fermentation of wild ginseng on ginsenosides, l-carnitine contents and its biological activity. The Rhizopus oligosporus fermentation of wild ginseng was carried out at 30 °C for between 1 and 14 days. Fourteen ginsenosides and l-carnitine were analyzed in the fermented wild ginseng by the ultra high pressure liquid chromatography–mass spectrometry (UPLC–MS) system. Our results showed that the total amount of ginsenosides in ginseng increased from 3274 to 5573 mg/kg after 14 days of fermentation. Among the 14 ginsenosides tested, the amounts of 13 ginsenosides (Rg1, Rb2, Rb3, Rc, Rd, Re, Rf, Rg2, Rg3, Rh1, compound K, F1 and F2) increased, whereas ginsenoside Rb1 decreased, during the fermentation. Furthermore, l-carnitine (630 mg/kg) was newly synthesized in fermented ginseng extract after 14 days. In addition, both total phenol contents and DPPH radical scavenging activities showed an increase in the fermented ginseng with respect to non-fermented ginseng. These results show that the fermentation process reduced the cytotoxicity of wild ginseng against RAW264.7 cells. Both wild and fermented wild ginseng showed anti-inflammatory activity via inhibition of nitric oxide synthesis in RAW264.7 murine macrophage cells.

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“…Nitric oxide production was determined as described previously [23]. RAW264.7 cells grown on a 96-well plate at 2 × 10 4 cells/well for 48 h were treated with FEPS at a concentration from 1.56-200 μg/ml with 1μg LPS/ml for 24 h and 100 μM indomethacin was used as a positive control.…”

Section: Measurement Of Nitric Oxide Productionmentioning

confidence: 99%

Antimelanogenesis Effects of Fungal Exopolysaccharides Prepared from Submerged Culture of Fomitopsis castanea Mycelia

Jin¹,

Nguyen²,

Kim³

et al. 2019

Journal of Microbiology and Biotechnology

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Characterization of quinoa (Chenopodium quinoa) fermented by Rhizopus oligosporus and its bioactive properties

Cited by 31 publications

References 27 publications

Antioxidant, anti‐inflammatory, and antitumor activities of phenolic compounds from white, red, and black Chenopodium quinoa seed

Antioxidant, anti‐inflammatory, and antitumor activities of phenolic compounds from white, red, and black Chenopodium quinoa seed

Fermented Wild Ginseng by Rhizopus oligosporus Improved l-Carnitine and Ginsenoside Contents

Antimelanogenesis Effects of Fungal Exopolysaccharides Prepared from Submerged Culture of Fomitopsis castanea Mycelia

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