Improvement of the phenolic content, antioxidant activity, and nutritional quality of tofu fermented with Actinomucor elegans

Yin, Liqing; Zhang, Yongzhu; Han, W. Y.; Wang, Zhe; Dai, Yiqiang; Zhou, Jing; Liu, Xiaoli; Dong, Mingsheng; Xia, Xiufang

doi:10.1016/j.lwt.2020.110087

Cited by 30 publications

(21 citation statements)

References 37 publications

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“…Similarly, fermented red beans showed an improvement of DPPH radical scavenging activity, total phenols, and total flavonoids during fermentation (Li et al., 2020 ). The fermented tofu could also promote the transformation of phenolics with low antioxidant activity into their corresponding forms with high antioxidant activity (Yin et al., 2020 ). The increased DPPH radical scavenging activity and FRAP values have a significant positive correlation between total phenols and total flavonoids in cheonggukjang (Piao & Eun, 2020 ).…”

Section: Resultsmentioning

confidence: 99%

Novel green soybean shuidouchi fermented by Bacillus velezensis with multibioactivities

Hong

Luo

Liu

et al. 2021

Food Science & Nutrition

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Douchi, a traditional soybean food in China, has often been consumed as delicious condiment with functional effects (Wang et al., 2021). Shuidouchi is a typical bacteria-fermented douchi, which has a history of seasoning or dish for thousands of years.The product is in a wet state with a high water content (Luo et al., 2010). The fermentation process of shuidouchi includes two stages: (1) soaked and cooked soybeans are prefermented by microorganisms until viscin threads produced among soybeans, and (2) sterile water and some auxiliary materials such as salt, pepper powder, and other species are added to the prefermented

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Section: Resultsmentioning

confidence: 99%

Novel green soybean shuidouchi fermented by Bacillus velezensis with multibioactivities

Hong

Luo

Liu

et al. 2021

Food Science & Nutrition

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“…De Camargo et al (2016) also found that pronase and viscozyme from Saccharomyces cerevisiae can efficiently convert insoluble phenolics to soluble forms, thereby increasing the TPC of winemaking by-products [ 17 ]. Therefore, the increased TPC in the fermented tofu observed in our study might be due to the enzymes such as α-amylase, β-glucosidase, endoglucanase, exoglucanase, esterase, and protease released by A. elegans during fermentation [ 18 ].…”

Section: Resultsmentioning

confidence: 99%

“…FT was prepared using the method provided in our previous study [ 18 ]. Shortly, 1 kg clean soybeans were soaked in water for 10 h and then grounded with 6 L of water.…”

Section: Methodsmentioning

confidence: 99%

Neuroprotective Potency of Tofu Bio-Processed Using Actinomucor elegans against Hypoxic Injury Induced by Cobalt Chloride in PC12 Cells

et al. 2021

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Fermented soybean products have attracted great attention due to their health benefits. In the present study, the hypoxia-injured PC12 cells induced by cobalt chloride (CoCl2) were used to evaluate the neuroprotective potency of tofu fermented by Actinomucor elegans (FT). Results indicated that FT exhibited higher phenolic content and antioxidant activity than tofu. Moreover, most soybean isoflavone glycosides were hydrolyzed into their corresponding aglycones during fermentation. FT demonstrated a significant protective effect on PC12 cells against hypoxic injury by maintaining cell viability, reducing lactic dehydrogenase leakage, and inhibiting oxidative stress. The cell apoptosis was significantly attenuated by the FT through down-regulation of caspase-3, caspases-8, caspase-9, and Bax, and up-regulation of Bcl-2 and Bcl-xL. S-phase cell arrest was significantly inhibited by the FT through increasing cyclin A and decreasing the p21 protein level. Furthermore, treatment with the FT activated autophagy, indicating that autophagy possibly acted as a survival mechanism against CoCl2-induced injury. Overall, FT offered a potential protective effect on nerve cells in vitro against hypoxic damage.

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“…0.4% (v/v) acetic acid in water (buffer A) and acetonitrile (buffer B) were the mobile phases. Detailed elution was conducted as the report of our previous work ( 18 ). The total phenolic content (TPC) was measured using Folin-Ciocalteau assay as Xiao et al ( 7 ).…”

Section: Methodsmentioning

confidence: 99%

Soybean Whey Bio-Processed Using Weissella hellenica D1501 Protects Neuronal PC12 Cells Against Oxidative Damage

et al. 2022

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Improvement of the phenolic content, antioxidant activity, and nutritional quality of tofu fermented with Actinomucor elegans

Cited by 30 publications

References 37 publications

Novel green soybean shuidouchi fermented by Bacillus velezensis with multibioactivities

Novel green soybean shuidouchi fermented by Bacillus velezensis with multibioactivities

Neuroprotective Potency of Tofu Bio-Processed Using Actinomucor elegans against Hypoxic Injury Induced by Cobalt Chloride in PC12 Cells

Soybean Whey Bio-Processed Using Weissella hellenica D1501 Protects Neuronal PC12 Cells Against Oxidative Damage

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