2020
DOI: 10.1016/j.jcs.2020.103042
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Metabolite profile of whole grain ting (a Southern African fermented product) obtained using two strains of Lactobacillus fermentum

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Cited by 28 publications
(31 citation statements)
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“…For the mass spectrometer, the transfer line and source temperatures were at 250°C; electron ionization at −70eV, stored mass range 45–600 µ with detector offset voltage of 300 V. ChromaTOF software (LECO, USA) was used for necessary retention time alignment and peak matching, while subsequent identification was performed by comparison with a mass spectral database in the NIST, Adams, and EO libraries. To ensure the reproducibility of results, the parameters employed involved a signal to noise ratio of 100, peak finding was from the beginning to the end of each run and a minimum similarity match of 70% was taken as the benchmark for assigning a name to a compound (Kewuyemi et al., 2020). The peak areas were used in obtaining semi‐quantitative data which gives an estimate of the percentage of the eluted volatile compound.…”
Section: Methodsmentioning
confidence: 99%
“…For the mass spectrometer, the transfer line and source temperatures were at 250°C; electron ionization at −70eV, stored mass range 45–600 µ with detector offset voltage of 300 V. ChromaTOF software (LECO, USA) was used for necessary retention time alignment and peak matching, while subsequent identification was performed by comparison with a mass spectral database in the NIST, Adams, and EO libraries. To ensure the reproducibility of results, the parameters employed involved a signal to noise ratio of 100, peak finding was from the beginning to the end of each run and a minimum similarity match of 70% was taken as the benchmark for assigning a name to a compound (Kewuyemi et al., 2020). The peak areas were used in obtaining semi‐quantitative data which gives an estimate of the percentage of the eluted volatile compound.…”
Section: Methodsmentioning
confidence: 99%
“…These fermentative microbes synthesise diverse active‐intracellular enzymes which stimulate the bioconversion of macromolecules (carbohydrates, proteins and lipids) into beneficial metabolites such as volatile compounds (amino acid, fatty acid, peptides, phenols etc.) with enhanced substrate properties including better nutritional composition, sensory and functional properties (Park & Kim, 2019; Adebo & Medina‐Meza, 2020; Kewuyemi et al ., 2020a). Cereals and legumes are typical substrates for fermentation and present readily available functional and nutraceutical benefits (Adebo et al ., 2017b; Verni et al ., 2019; Adebo, 2020).…”
Section: Gc‐ms‐based Metabolomics Of Clffsmentioning
confidence: 99%
“…The latter is an age‐long food processing technique involving the transformation of substrates through microbial activities (Adebo, 2020). Such a process leads to several modifications that could alter metabolite levels and/or synthesise new ones (Kohajdova & Karovicova, 2007; Adebo & Medina‐Meza, 2020; Kewuyemi et al ., 2020a).…”
Section: Introductionmentioning
confidence: 99%
“…On the other hand, the latter is stimulated by the partial hydration of food grain and intermittent moistening under controlled conditions to influence the substrate composition positively through the dynamic actions of hydrolytic enzymes. The presence of some health prompting bioactive components (polyphenols, bioactive peptides, phytosterols, soluble fibers, and other phytonutrients) have been reported in fermented and malted grain products (Adebiyi et al 2017;Adebo and Medina-Meza 2020;Kewuyemi, Njobeh, et al 2020). Furthermore, ingestion of such fermented or malted products has been reported to potentially enhance the host immune system's health conditions and reduce the risk of metabolic-related syndromes associated with chronic diseases (Singh and Sharma 2017;Gong et al 2018;Bationo et al 2020).…”
Section: Introductionmentioning
confidence: 99%