Effects of Fermented Edible Seeds and Their Products on Human Health: Bioactive Components and Bioactivities

Gan, Ren‐You; Li, Hua Bin; Gunaratne, Anil; Sui, Zhong Quan; Corke, Harold

doi:10.1111/1541-4337.12257

Cited by 71 publications

(41 citation statements)

References 194 publications

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“…Our results indicate that the FRB might be more effective in lowering serum levels of AST, ALT and ALP at a concentration of 15% and those of LDH at a concentration of 30% compared with the FRS. This is in agreement with previously published studies showing that the FRB had a positive effect on serum levels of hepatic enzymes [30,31,[64][65][66][67][68][69][70][71][72][73].…”

Section: Discussionsupporting

confidence: 93%

An Animal Study to Compare Hepatoprotective Effects Between Fermented Rice Bran and Fermented Rice Germ and Soybean in a Sprague-Dawley Rat Model of Alcohol-Induced Hepatic Injury

Ahn¹,

Cho²

2020

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We compared hepatoprotective effects between fermented rice bran (FRB) and fermented rice germ and soybean (FRS) in a Sprague-Dawley (SD) rat model of alcohol-induced hepatic injury (AIHI). To establish an SD rat model of AIHI, the SD rats were given 30% ethanol or water without ethanol treatment. Then, they were given 30% ethanol followed by FRB or FRS at concentrations of 15% or 30%. Our results indicate that the FRB might be more effective in lowering serum levels of aspartate aminotransferase (AST), alanine aminotransferase (ALT) and alkaline phosphatase (ALP), malondialdehyde (MDA) levels in the serum and liver mitochondria, serum triglyceride levels and ALDH levels at a concentration of 15%, serum levels of lactate dehydrogenase (LDH), GSH levels at a concentration of 30% and MDA levels in the liver homogenate and microsome, and hepatic triglyceride levels at both concentrations as compared with the FRS. It can therefore be concluded that FRB might also be considered as an alternative to FRS in improving the AIHI. Author Contributions: Conceptualization, H.-Y.A. and Y.-S.C.; methodology, H.-Y.A.; software, H.-Y.A.; validation, H.-Y.A. and Y.-S.C.; formal analysis, H.-Y.A.; investigation, H.-Y.A.; resources, H.-Y.A.; data curation, H.-Y.A.; writing-original draft preparation, H.-Y.A. and Y.-S.C.; writing-review and editing, H.-Y.A. and Y.-S.C.; visualization, H.-Y.A.; supervision, H.-Y.A.; project administration, Y.-S.C. All authors have read and agreed to the published version of the manuscript.

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Section: Discussionsupporting

confidence: 93%

An Animal Study to Compare Hepatoprotective Effects Between Fermented Rice Bran and Fermented Rice Germ and Soybean in a Sprague-Dawley Rat Model of Alcohol-Induced Hepatic Injury

Ahn¹,

Cho²

2020

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“…The strain fungus was inoculated in a YMG medium (0.44% yeast extract, 0.1% malt extract and 0.4% glucose) and incubated under agitation (150 rpm) for two weeks at room temperature, based on the studies by Hernandez, et al, 2008 and Gan, et al, 2017 [46,47]. The culture was homogenized during four periods of 15 s and used as inoculum.…”

Section: Methodsmentioning

confidence: 99%

Increasing Antioxidant Activity and Protein Digestibility in Phaseolus vulgaris and Avena sativa by Fermentation with the Pleurotus ostreatus Fungus

et al. 2017

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The aim of the research was to determine the impact of fermentation with Pleurotus ostreatus on kidney beans, black beans, and oats. The results indicate that the fungus has a positive effect on the substrates when compared to the controls. The antioxidant activity (39.5% on kidney beans and 225% on oats in relation to the controls) and content of total polyphenols (kidney beans three times higher regarding the controls) increased significantly by the presence of the fungus mycelium, even after simulated digestion. There was a significant increase in protein digestibility (from 39.99 to 48.13% in black beans, 44.06 to 69.01% in kidney beans, and 63.25 to 70.01% in oats) and a decrease of antinutrient tannins (from 65.21 to 22.07 mg in black beans, 35.54 to 23.37 in kidney beans, and 55.67 to 28.11 in oats) as well as an increase in the contents of some essential amino acids. Overall, this fermentation treatment with Pleurotus ostreatus improved the nutritional quality of cereals and legumes, making them potential ingredients for the elaboration and/or fortification of foods for human nutrition.

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“…Total phenolic content Phenolics, which have at least one phenol unit with one or more hydroxyl substituents, are a type of secondary metabolites in plants (Akyol, Riciputi, Capanoglu, Caboni, & Verardo, 2016;Gan, Li, Gunaratne, Sui, & Corke, 2017). Phenolics are broadly classified as phenolic acids, flavonoids, proanthocyanidins, stilbenes, and coumarins (Nayak, Liu, & Tang, 2015).…”

Section: Polyphenols In Common Beansmentioning

confidence: 99%

Polyphenols in Common Beans (Phaseolus vulgaris L.): Chemistry, Analysis, and Factors Affecting Composition

Yang

Gan

et al. 2018

Comp Rev Food Sci Food Safe

Self Cite

135

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Common bean (Phaseolus vulgaris L.) is one of the most important grain legumes worldwide. Polyphenols are the predominant bioactive components with multifold bioactivities in diverse common bean cultivars. Phenolic acids, flavonoids, and proanthocyanidins are the main polyphenols in common beans, and colorful common beans are overall rich in polyphenols, mainly in their pigmented seed coats. In addition, factors of influence, such as genotype, environmental conditions, storage, and processing methods, play a critical role in the content and composition of common bean polyphenols. Besides, analytical methods, including extraction, separation, and identification, are of importance for precise and comparable evaluation of polyphenols in common beans. Therefore, in order to provide a comprehensive and updated understanding of polyphenols in common beans, this review first summarizes the content and different compositions of polyphenols in common beans, and next discusses the factors affecting these compositions, followed by introducing the analytical methods for common bean polyphenols, and finally highlights the antioxidant activity of polyphenols in common beans. Considering the recent surge in interest in the use of grain legumes, we hope this review will further stimulate work in this field by providing a blueprint for further analytical studies to better utilize common bean polyphenols in food products to improve human nutrition.

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Effects of Fermented Edible Seeds and Their Products on Human Health: Bioactive Components and Bioactivities

Cited by 71 publications

References 194 publications

An Animal Study to Compare Hepatoprotective Effects Between Fermented Rice Bran and Fermented Rice Germ and Soybean in a Sprague-Dawley Rat Model of Alcohol-Induced Hepatic Injury

An Animal Study to Compare Hepatoprotective Effects Between Fermented Rice Bran and Fermented Rice Germ and Soybean in a Sprague-Dawley Rat Model of Alcohol-Induced Hepatic Injury

Increasing Antioxidant Activity and Protein Digestibility in Phaseolus vulgaris and Avena sativa by Fermentation with the Pleurotus ostreatus Fungus

Polyphenols in Common Beans (Phaseolus vulgaris L.): Chemistry, Analysis, and Factors Affecting Composition

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