Enhancement of antioxidant properties of two soybean varieties of Sikkim Himalayan region by proteolytic Bacillus subtilis fermentation

Sanjukta, Samurailatpam; Kumar, Amit; Muhammed, Ali; Jeyaram, Kumaraswamy; Talukdar, Narayan Chandra

doi:10.1016/j.jff.2015.02.033

Cited by 135 publications

(97 citation statements)

References 31 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…It was noted that no significant differences in DPPH radical scavenging activity of all samples were found between non-digested samples and those obtained after duodenal digestion (p>0.05). A similar change in antioxidant activity during gastrointestinal digestion of peptides has also been reported recently (Sanjukta et al 2015). The decrease in activity after pepsin digestion may be due to the degradation of some original peptides and increase in activity was probably due to further formation of peptides with higher antioxidant activity (Sanjukta et al 2015).…”

Section: Oxygen Radical Absorbance Capacity (Orac)supporting

confidence: 71%

“…A similar change in antioxidant activity during gastrointestinal digestion of peptides has also been reported recently (Sanjukta et al 2015). The decrease in activity after pepsin digestion may be due to the degradation of some original peptides and increase in activity was probably due to further formation of peptides with higher antioxidant activity (Sanjukta et al 2015). The conditions of the gastrointestinal tract, such as digestive enzymes and pH values in the stomach may influence the structures and functions of the peptides.…”

Section: Oxygen Radical Absorbance Capacity (Orac)supporting

confidence: 61%

See 1 more Smart Citation

Antioxidant activities and selected characteristics of gelatin hydrolysates from seabass (Lates calcarifer) skin as affected by production processes

et al. 2015

View full text Add to dashboard Cite

Antioxidant activities and selected characteristics of gelatin hydrolysates from seabass skin as affected by production processes were investigated. Hydrolysates were prepared using different processes, including hydrolysis during and after gelatin extraction. Samples hydrolysed during gelatin extraction showed a higher degree of hydrolysis (DH) and yield compared with those hydrolysed after gelatin extraction (p<0.05). All hydrolysates had a creamy yellowish colour. A lower abundance of volatile compounds was found in the hydrolysates produced during gelatin extraction, in comparison with those obtained after gelatin extraction. Hydrolysates prepared during gelatin extraction had higher 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity, ferric reducing antioxidative power (FRAP) and ferrous ion chelating activity (p<0.05). Following a simulated in vitro gastrointestinal digestion, the DPPH radical scavenging activity and FRAP of the hydrolysates was retained, whilst ferrous ion chelating activity increased. The most appropriate conditions for the generation of antioxidant hydrolysates from seabass skin were identified.

show abstract

Section: Oxygen Radical Absorbance Capacity (Orac)supporting

confidence: 71%

Section: Oxygen Radical Absorbance Capacity (Orac)supporting

confidence: 61%

Antioxidant activities and selected characteristics of gelatin hydrolysates from seabass (Lates calcarifer) skin as affected by production processes

et al. 2015

View full text Add to dashboard Cite

show abstract

“…Bioactive peptides have a great ability to reduce the reactivity of free radicals due to the exposure Influence of the degree of hydrolysis and type of enzyme on antioxidant activity of okara protein hydrolysates of amino acids that react more effectively with these radicals (Elias et al, 2008). Some authors have observed antioxidant activity in hydrolyzed soybean proteins due to the exposure of amino acids, resulting in high free radical scavenging activity, reducing power, inhibition of lipid oxidation and metal chelation capacity (Sanjukta et al, 2015;Zhao et al, 2013;Zhu et al, 2008b).…”

Section: Introductionmentioning

confidence: 99%

Influence of the degree of hydrolysis and type of enzyme on antioxidant activity of okara protein hydrolysates

et al. 2016

View full text Add to dashboard Cite

The objective of this work was to evaluate the antioxidant activity of protein hydrolysates obtained by the enzymatic hydrolysis of okara using an endopeptidase (Alcalase) and exopeptidase (Flavourzyme). The reaction was monitored by the pH-stat procedure in which five aliquots were collected during the hydrolysis by each enzyme, corresponding to different degrees of hydrolysis (DH). The antioxidant activities of the aliquots were evaluated by the ABTS, DPPH and FRAP methods. For the hydrolysates obtained using Alcalase, the antioxidant activities increased from: 68.6 to 99.5% (ABTS), 14.5 to 17.7% (DPPH) and 222.6 to 684.9 µM Trolox (FRAP), when the DH varied from 0 to 33.6%. With respect to Flavourzyme, the results were: 67.2 to 88.2% (ABTS), 9.5 to 18.5% (DPPH) and 168.0 to 360.3 µM Trolox (FRAP), when the DH increased up to 5.8%. The results showed that the protein hydrolysates had antioxidant capacities, which were influenced by the degree of hydrolysis and the type of enzyme.

show abstract

“…The reducing power was determined using a previously described method with some modifications (Sanjukta et al, 2015). An aliquot of 0.2 ml extract was mixed with 1 ml of phosphate buffer (0.2 M, pH 6.6) and 1 ml of 1% potassium ferric cyanide, and the mixture was incubated at 50°C for 20 min.…”

Section: Assay Of Fermentation Extract For the Analysis Of Reducing Pmentioning

confidence: 99%

“…The biological activities of legumes can be improved by SSF as microbial proteases promote protein degradation and generate bioactive peptides during fermentation. Researchers demonstrated that SSF can improve the antioxidant properties of soy protein by increasing the concentrations of bioactive components, for instance, free amino acids and small-size peptides (Sanjukta, Rai, Muhammed, Jeyaram, & Talukdar, 2015;Teng et al, 2012). Furthermore, SSF was also employed to produce legume-based food with angiotensin I-converting enzyme (ACE)-inhibitory activity targeting the prevention and treatment of hypertension (Torino et al, 2013).…”

Section: Introductionmentioning

confidence: 99%

Enhancing the functional properties of soymilk residues (okara) by solid-state fermentation withActinomucor elegans

Guan

Wang

et al. 2016

CyTA - Journal of Food

View full text Add to dashboard Cite

(2017) Enhancing the functional properties of soymilk residues (okara) by solid-state fermentation with Actinomucorelegans, CyTA -Journal of Food, 15:1, 155-163, DOI: 10.1080/19476337.2016 To link to this article: https://doi.org/10. 1080/19476337.2016 College of Food Science and Technology, Nanjing Agricultural University, Nanjing, P. R. China ABSTRACTIn this study, the food-grade fungal strain DCY-1 was isolated from Chinese traditional fermented soymilk residues (okara) and identified as Actinomucor elegans. The novel strain was used in the solid-state fermentation (SSF) of okara to improve their functional properties. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) and reverse-phase high-performance liquid chromatography (RP-HPLC) analyses showed that okara proteins were degraded into peptides during fermentation. SSF okara showed high antioxidant activities, which included reducing power, ferrous ion-chelating activity, and scavenging effect of DPPH, ABTS, and hydroxyl radicals. Compared with the control, the antioxidant activities mentioned above increased by 4.29, 2.32, 3.45, 1.55, and 1.63-fold, respectively. SSF okara also showed a significantly higher ACE-inhibitory activity (61.17% ± 0.94%) at the end of fermentation. Therefore, SSF can be employed as a valuable process to obtain bioactive ingredients from okara, which would encourage their utilization in the formulation of value-added functional foods.Mejorando las propiedades funcionales de los residuos de leche de soja (okara) mediante fermentación en estado sólido con Actinomucor elegans RESUMEN En este estudio, la cepa fúngica de calidad alimentaria DCY-1 se aisló de los residuos de leche de soja tradicional china fermentada (okara) y se identificó como Actinomucor elegans. La nueva cepa se utilizó para la fermentación de okara en estado sólido (SSF) para mejorar sus propiedades funcionales. Los análisis SDS-PAGE y RP-HPLC mostraron que las proteínas de la okara fueron degradadas a péptidos durante la fermentación. La okara SSF mostró un alto nivel de actividades antioxidantes, las cuales incluían: el poder reductor, la actividad quelante del ión ferroso, además del efecto de barrido de radicales DPPH, ABTS y hidroxilo. En comparación con la muestra control, las actividades antioxidantes mencionadas anteriormente aumentaron a 4,29; 2,32; 3,45; 1,55 y 1,63 veces, respectivamente. La okara SSF también mostró una actividad inhibitoria ACE significativamente alta (61,17% ± 0,94%) al final de la fermentación. De este modo, SSF puede ser utilizado como un proceso valioso para obtener ingredientes bioactivos de la okara, los cuales podrían favorecer su utilización en la formulación de alimentos funcionales con valor añadido. ARTICLE HISTORY

show abstract

Enhancement of antioxidant properties of two soybean varieties of Sikkim Himalayan region by proteolytic Bacillus subtilis fermentation

Cited by 135 publications

References 31 publications

Antioxidant activities and selected characteristics of gelatin hydrolysates from seabass (Lates calcarifer) skin as affected by production processes

Antioxidant activities and selected characteristics of gelatin hydrolysates from seabass (Lates calcarifer) skin as affected by production processes

Influence of the degree of hydrolysis and type of enzyme on antioxidant activity of okara protein hydrolysates

Enhancing the functional properties of soymilk residues (okara) by solid-state fermentation withActinomucor elegans

Contact Info

Product

Resources

About