Fermentation time and ethanol/water-based solvent system impacted<i>in vitro</i>ACE-inhibitory activity of the extract of Mao-tofu fermented by<i>Mucor</i>spp.

Mei, Hang; Zhao, Xin‐Huai

doi:10.1080/19476337.2011.601428

Cited by 15 publications

(16 citation statements)

References 40 publications

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“…Seventeen amino acids were detected in all of the tofu samples. The total amino acid content was highest for FSW tofu, the contents of Glu, Asp, Leu, Arg and Lys were highest, with ratios of 19.94%, 11.67%, 9.59%, 7.89% and 6.44%, respectively, only in FSW tofu, relative to the total amino acid content, similar to the results reported by Hang & Zhao (2012). FSW was the coagulant which contains the Lactobacillus in processing the tofu, so FSW tofu experienced a postripening process.…”

Section: Amino Acid Contents Of Tofu Prepared Using Four Different Cosupporting

confidence: 89%

Influence of four different coagulants on the physicochemical properties, textural characteristics and flavour of tofu

Shí

Yang

Piekoszewski

et al. 2019

Int J of Food Sci Tech

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Summary The coagulation mechanism and quality characteristics of tofu depend on the choice of coagulant. The effects of using magnesium chloride (MgCl2), calcium sulphate (CaSO4), glucono‐δ‐lactone (GDL) and fermented soybean whey (FSW) as coagulants for tofu were investigated using solid‐phase microextraction (SPME), two‐dimensional gas chromatography coupled with mass spectrometry (GC×GC‐MS), scanning electron microscopy (SEM) and analysis of textural characteristics and physicochemical properties. Results showed that GDL tofu exhibited the highest yield (202 g 100 g−1) and moisture content (76.3%). FSW tofu had the highest protein content (18.5%), amino acid content (15.85%) and textural properties. GC×GC‐MS analysis revealed the number of 49, 44, 55 and 63 flavour substances, respectively. In sensory evaluation tests, GDL tofu was reported to possess a smooth surface and white colour. The microstructure of FSW tofu was dense and uniform. Through the above technical researches, the study suggested FSW gave tofu the best quality, more unique flavour and more potential popular among consumers.

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Section: Amino Acid Contents Of Tofu Prepared Using Four Different Cosupporting

confidence: 89%

Influence of four different coagulants on the physicochemical properties, textural characteristics and flavour of tofu

Shí

Yang

Piekoszewski

et al. 2019

Int J of Food Sci Tech

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“…These results are consistent to the results of Sun and Zhao, [31] in which casein hydrolysate treated in water medium is fractionated by several solvents of different polarity. Another support is the result from Hang and Zhao, [40] in which ethanol-water solvent in ratio of 6:4 other than 2:8 or 6:4 (v/v) is more efficient to separate most active peptide fractions from a fermented soybean product.…”

Section: Downloaded By [University Of Windsor] At 10:20 17 November 2014mentioning

confidence: 79%

In VitroAngiotensin I-Converting Enzyme Inhibition of Casein Hydrolysate Responsible for Plastein Reaction in Ethanol-Water Medium, Solvent Fractionation, and Protease Digestion

Zhang

Zhao

2014

International Journal of Food Properties

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A casein hydrolysate generated by Alcalase had in vitro ACE-inhibitory activity of 44.4%, and was treated by Alcalase-catalyzed plastein reaction in ethanol-water medium. Alcalase addition, ethanol, substrate concentration, and reaction temperature optimized from experimental design were 8.36 kU/g peptides, 56.8 (v/v), 56.8% (w/v), and 37.5 • C, respectively, when reaction time was fixed at 6 h. Two treated casein hydrolysates, namely TCH4 and TCH8, were obtained with reaction time of 4 and 8 h, and exhibited the highest ACEinhibitory activity of 62.5% or the greatest reaction extent but an activity of 35.6%, respectively. Fractionation of TCH4 and TCH8 by applying ethanol-water of 7:3 (v/v) conferred the obtained supernatant (precipitate) fractionates higher (lower) activity than the parent substrate, while applying ethanol-water of 3:7 (v/v) or water led to an opposite result in activity for the fractionates. In vitro digestion of TCH4, TCH8, and their fractionates revealed that they had resistance in activity towards the investigated four proteases, as the resulted 47 out of 48 digests had higher activities than casein hydrolysate. TCH8 exhibited better protease resistance than TCH4. It is concluded that the applied plastein reaction can enhance ACE inhibition and protease resistance of casein hydrolysate.

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“…The tofu (in 6 cm 9 3 cm 9 2 cm pieces) was autoclaved at 121°C for 30 min to inactivate the polluted microorganisms and enzymes, as previously described [16], slightly dried after the sterilization, coated with the spore suspension on the surface, and placed in an incubator at 20°C to conduct Mucor-fermentation.…”

Section: Preparation and Extraction Of Mao-tofumentioning

confidence: 99%

“…Furthermore, fermented soybean products have other desired physiological functions such as anti-hypertension [11], anti-diabetes [12], anti-inflammation [13], and immune functions [14]. Maotofu extracts obtained using water of different pH values and water-ethanol solutions as extracting solvents have been assessed for their in vitro anti-oxidation and antihypertension [15,16], which are mainly contributed by the degraded products of soybean protein (i.e., peptides). Maotofu has thus revealed desired healthcare functions in terms of anti-oxidation and anti-hypertension.…”

Section: Introductionmentioning

confidence: 99%

Effect of fermentation times and extracting solvents on the in vitro immune potentials of the soluble extracts of mucor-fermented Mao-tofu

Liu

Zhao

2017

Food Sci Biotechnol

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Mucor-fermented Mao-tofu at 3-7 days was extracted using water (pH 4.5 and pH 6.5) and ethanol solutions (40 and 80%, v/v). At protein concentration of 40 μg/mL, all the extracts showed immune activities via activating macrophages, splenocytes, and natural killer cells, which enhances the secretion of interleukin (IL)-2, interferon-γ, tumor necrosis factor-α, IL-1β, IL-6, inducible nitric oxide synthase, and lysozyme, but inhibits the secretion of IL-4. All the extracts exhibited higher activities than that of soybean protein, demonstrating that Mucor-mediated fermentation enhanced the immune potentials of Mao-tofu. Fermentation time of 6 days ensured the extracts the highest activities, whereas lower activities were detected. The highest and lowest activities were detected on using a solution of water (pH 6.5) and 40% ethanol, respectively. The extract obtained using water (pH 6.5) contained more Arg and Cys with immune significance, which partially contributed to its high activities. Both fermentation times and extracting solvents were thus proved to affect the immune activities of soluble Mao-tofu extracts.

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Fermentation time and ethanol/water-based solvent system impactedin vitroACE-inhibitory activity of the extract of Mao-tofu fermented byMucorspp.

Cited by 15 publications

References 40 publications

Influence of four different coagulants on the physicochemical properties, textural characteristics and flavour of tofu

Influence of four different coagulants on the physicochemical properties, textural characteristics and flavour of tofu

In VitroAngiotensin I-Converting Enzyme Inhibition of Casein Hydrolysate Responsible for Plastein Reaction in Ethanol-Water Medium, Solvent Fractionation, and Protease Digestion

Effect of fermentation times and extracting solvents on the in vitro immune potentials of the soluble extracts of mucor-fermented Mao-tofu

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