Effect of Fungal Fermentation on Enhancement of Nutritional Value and Antioxidant Activity of Defatted Oilseed Meals

Dutta, Ruma; Ghosal, Saheli; Bhattacharyya, Dipak Kumar; Bhowal, Jayati

doi:10.1007/s12010-022-04059-4

Cited by 5 publications

(3 citation statements)

References 39 publications

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“…The European Union has set the maximum content of citrinin in Monascus fermented products at 2 ppm (Qin et al, 2023). Fermentation by M. anka leads to the production of α-amylase, xylanase, cellulase, protease, and lipase, and these enzymes could be used for the decomposition of nutrient macromolecules into small molecules and various secondary metabolites in agricultural wastes (Bei et al, 2018;Dutta et al, 2022;Vendruscolo et al, 2016). Pear residue, the solid byproduct from pear juice production, consists mainly of peel, core, and residual pulp and is rich in soluble sugar, vitamins, minerals, and cellulose.…”

Section: Introductionmentioning

confidence: 99%

Research on pear residue dietary fiber and Monascus pigments extracted through liquid fermentation

Chu,

Liu,

et al. 2024

Journal of Food Science

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Pear residue, a byproduct of pear juice extraction, is rich in soluble sugar, vitamins, minerals, and cellulose. This study utilized Monascus anka in liquid fermentation to extract dietary fiber (DF) from pear residue, and the structural and functional characteristics of the DF were analyzed. Soluble DF (SDF) content was increased from 7.9/100 g to 12.6 g/100 g, with a reduction of average particle size from 532.4 to 383.0 nm by fermenting with M. anka. Scanning electron microscopy and infrared spectroscopic analysis revealed more porous and looser structures in Monascus pear residue DF (MPDF). Water‐, oil‐holding, and swelling capacities of MPDF were also enhanced. UV–visible spectral analysis showed that the yield of yellow pigment in Monascus pear residue fermentation broth (MPFB) was slightly higher than that in the Monascus blank control fermentation broth. The citrinin content in MPFB and M. anka seed broth was 0.90 and 0.98 ug/mL, respectively. Therefore, liquid fermentation with M. anka improved the structural and functional properties of MPDF, suggesting its potential as a functional ingredient in food.

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Section: Introductionmentioning

confidence: 99%

Research on pear residue dietary fiber and Monascus pigments extracted through liquid fermentation

Chu,

Liu,

et al. 2024

Journal of Food Science

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“…4 Microbial fermentation, a technology used for food processing for a long time, can improve the nutritional value, shelf life, biological activity and sensory characteristics of products. 5,6 Lu et al 7 found that Lactobacillus plantarum can improve the sensory quality and significantly enhance the flavor characteristics of MLs. Previous studies have also shown that the level of phenolic substances increases significantly in Aspergillus solid-state fermented MLs, thus enhancing their bioavailability, as well as anti-oxidant and probiotic activities.…”

Section: Introductionmentioning

confidence: 99%

“…At the same time, as a plant product, its naturally existing grassy and bitter taste can also affect the taste of food 4 . Microbial fermentation, a technology used for food processing for a long time, can improve the nutritional value, shelf life, biological activity and sensory characteristics of products 5,6 . Lu et al 7 .…”

Section: Introductionmentioning

confidence: 99%

Combined volatile compounds and non‐targeted metabolomics analysis reveals variation in flavour characteristics, metabolic profiles and bioactivity of mulberry leaves after Monascus purpureus fermentation

Wang,

Duan,

Wang

et al. 2023

J Sci Food Agric

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BACKGROUNDMulberry leaves (MLs) are widely used in food because of their nutritional and functional characteristics. However, plant cell walls and natural bitterness influence nutrient release and the flavor properties of MLs. Liquid‐state fermentation using Monascus purpureus (LFMP) is a common processing method used to improve food properties. The present study used headspace solid‐phase micro extraction gas chromatography‐mass spectrometry (HS‐SPME‐GC‐MS) and non‐targeted metabolomics to examine changes in volatile and non‐volatile metabolites in MLs. The transformation mechanism of LFMP was investigated by microscopic observation and dynamic analysis of enzyme activity, and changes in the biological activity of MLs were analyzed.RESULTSLFMP significantly increased total phenolics, total flavonoids, free amino acids and soluble sugars in MLs, at the same time as decreasing phytic acid levels. In total, 92 volatile organic compounds (VOCs) were identified and quantified. VOCs such as (2R,3R)‐(–)‐2,3‐butanediol, terpineol and eugenol showed some improvement in the flavour characteristics of MLs. By using non‐targeted metabolomics, 124 unique metabolites in total were examined. LFMP altered the metabolic profile of MLs, mainly in plant secondary metabolism, lipid metabolism and amino acid metabolism. Microscopic observation and dynamic analysis of enzyme activity indicated that LFMP promoted cell wall degradation and biotransformation of MLs. In addition, LFMP significantly increased the angiotensin I‐converting enzyme and α‐glucosidase inhibitory activity of MLs.CONCLUSIONLFMP altered the flavour characteristics, metabolite profile and biological activity of MLs. These findings will provide ideas for the processing of MLs into functional foods. In addition, they also provide useful information for biochemical studies of fermented MLs. © 2023 Society of Chemical Industry.

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The effects of Monascus purpureus fermentation on metabolic profile, α-glucosidase inhibitory action, and in vitro digestion of mulberry leaves flavonoids

Wang,

Duan

et al. 2023

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Effect of Fungal Fermentation on Enhancement of Nutritional Value and Antioxidant Activity of Defatted Oilseed Meals

Cited by 5 publications

References 39 publications

Research on pear residue dietary fiber and Monascus pigments extracted through liquid fermentation

Research on pear residue dietary fiber and Monascus pigments extracted through liquid fermentation

Combined volatile compounds and non‐targeted metabolomics analysis reveals variation in flavour characteristics, metabolic profiles and bioactivity of mulberry leaves after Monascus purpureus fermentation

The effects of Monascus purpureus fermentation on metabolic profile, α-glucosidase inhibitory action, and in vitro digestion of mulberry leaves flavonoids

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