Enhanced protein quality and antioxidant activity of fermented Brown rice with Gryllus bimaculatus

Seong, Hui-Yeong; Kim, Misook

doi:10.1016/j.lwt.2021.111948

Cited by 10 publications

(6 citation statements)

References 41 publications

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“…Meanwhile, elicitation strategy aimed on improve the nutritional functions of BR and GBR is also a hot topic (Choe et al, 2021;Seong & Kim, 2021). For example, high hydrostatic pressure treatment significantly increases the total phenolic acid content nearly two times (Kim et al, 2017).…”

Section: Introductionmentioning

confidence: 99%

Comparison of chemical and functional components of different indica brown and germinated rice

Liu

Wang

et al. 2022

Food Sci. Technol

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Nowadays brown rice (BR) and germinated brown rice (GBR) have aroused great interest of consumers, due to the higher nutrition compared with polished rice. In this study, the nutritional and bioactive compositions of BR and GBR samples prepared by 6 early indica rice cultivars and 12 middle indica rice cultivars from three producing areas were investigated. The free amino acid (215.75 mg/100 g), γ-aminobutyric acid (18.04 mg/100 g) and ferulic acid (195.9 μg/ g) content in early indica rice cultivars after germinated were significantly higher (P < 0.05) than those of other cultivars. In addition, principal component analysis and orthogonal partial least squares discriminant analysis models were able to identify BR and GBR, quercetin and p-coumaric acid were the most differential metabolites of all tested rice samples after germinated. The results provided the potential of early indica rice on functional food processing.

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Section: Introductionmentioning

confidence: 99%

Comparison of chemical and functional components of different indica brown and germinated rice

Liu

Wang

et al. 2022

Food Sci. Technol

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“…Cricket may be a desirable protein supplement, due to its high nutrient quality. According to a previous investigation by Seong and Kim (2021) when the cricket was added to brown rice, protein and total amino acid content increased significantly. Elsewhere, extracts from G. bimaculatus have been reported to effectively counteract steatosis and apoptosis associated with alcoholism as well as mitigating intestinal permeability to microbial toxins and suppressing cellular inflammations ( Hwang et al, 2019 ).…”

Section: Introductionmentioning

confidence: 91%

Unraveling the physicochemical attributes of three cricket (Gryllus bimaculatus)-enriched biscuit products and implications on consumers’ preference and willingness to pay

Arama,

Kinyuru,

Ng'ang'a

et al. 2023

LWT

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“…The production of re caused by the action of glycoside hydrolase during fermentation, wh the Maillard reaction to promote the formation of color and flavor co protein and amino acid nitrogen contents of the samples increased sign and 47.83%, respectively. The proteins were degraded into polypeptid by microbial proteases, which not only enriches the flavor, but nutritional value of the product [22,23], such as amino acid nitrogen, a for judging the fermentation maturity and flavor quality of bean paste acid nitrogen content of BP6 was 0.34 g/100 g, which reached the pre Note: different lowercase letters in the same row represent significant differences between samples (p < 0.05).…”

Section: Analysis Of Basic Nutritionmentioning

confidence: 98%

Correlation Analysis between Microbial Communities and Flavor Compounds during the Post-Ripening Fermentation of Traditional Chili Bean Paste

Wu,

Xu,

Feng

et al. 2024

Foods

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Chili bean paste is a traditional flavor sauce, and its flavor compounds are closely related to its microflora. This study focused on investigating the content of bioactive compounds, flavor compounds, and microbial communities during the post-ripening fermentation of chili bean paste, aiming to provide a reference for improving the flavor of chili bean paste by regulating microorganisms. Compared to no post-ripening fermentation, the content of organic acids increased significantly (p < 0.05), especially that of citric acid (1.51 times). Glutamic acid (Glu) was the most abundant of the 17 free amino acids at 4.0 mg/g. The aroma profiles of the samples were significantly influenced by fifteen of the analyzed volatile compounds, especially methyl salicylate, methyl caproate, and 2−octanol (ROAV > 1). Latilactobacillus (27.45%) and Pseudomonas (9.01%) were the dominant bacterial genera, and Starmerella (32.95%) and Pichia (17.01%) were the dominant fungal genera. Weissella, Lacticaseibacillus, Pichia, and Kazachstania had positive effects on volatile flavoring compounds, which enriched the texture and flavor of the chili bean paste. Therefore, the microbial-community activity during the post-ripening fermentation is the key to enhance the flavor quality of the product.

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Enhanced protein quality and antioxidant activity of fermented Brown rice with Gryllus bimaculatus

Cited by 10 publications

References 41 publications

Comparison of chemical and functional components of different indica brown and germinated rice

Comparison of chemical and functional components of different indica brown and germinated rice

Unraveling the physicochemical attributes of three cricket (Gryllus bimaculatus)-enriched biscuit products and implications on consumers’ preference and willingness to pay

Correlation Analysis between Microbial Communities and Flavor Compounds during the Post-Ripening Fermentation of Traditional Chili Bean Paste

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