Solid-state fermentation of soybean okara: Isoflavones biotransformation, antioxidant activity and enhancement of nutritional quality

Santos, Vidiany Aparecida Queiroz; Nascimento, Camila G.; Schmidt, Carla Adriana Pizarro; Mantovani, Daniel; Dekker, Robert F. H.; Cunha, Mário Antônio Alves da

doi:10.1016/j.lwt.2018.02.067

Cited by 78 publications

(26 citation statements)

References 25 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The effect of this fungus on antioxidant activity has already tested in SSF of rice bran, however the antioxidant activity was not increased with fermentation (Schmidt et al, 2014). On the other hand, the SSF of soybean okara by R. oryzae increased the DPPH activity 1.7-fold (Queiroz et al, 2018). The antioxidant activity of EGM was improved by all microorganisms except to A. ibericus MUM 03.49.…”

Section: Effect Of Solid-state Fermentation On Antioxidant Activitymentioning

confidence: 94%

Simultaneous production of lignocellulolytic enzymes and extraction of antioxidant compounds by solid-state fermentation of agro-industrial wastes

Leite

Silva

Salgado

et al. 2019

Industrial Crops and Products

118

View full text Add to dashboard Cite

In recent years, the interest to find alternative extraction methods has increased. Extraction of natural phenolics by enzymes produced during solid-state fermentation (SSF) is a useful and novel technique environmentally friendly. On the other hand, agro-industrial wastes are an excellent source of natural antioxidants as phenolics. The aim of the work was to evaluate the increase of antioxidant compounds extraction from agro-industrial wastes after SSF and to relate it to the production of lignocellulolytic enzymes. Several filamentous fungi were evaluated as candidates to increase the extraction of antioxidant compounds by solid-state fermentation of wineries, olive mill and brewery wastes. Fermented and unfermented agro-industrial wastes were extracted with water and lignocellulolytic enzymes, total phenolic compounds and antioxidant activity were determined in the extract. The maximum xylanase and cellulase activities were achieved by A. ibericus strains using brewer´s spent grain (BSG) as substrate and ranged from 300 to 313 U xylanase/g and 51-62 U cellulase/g. The best producer of β-glucosidase was A. niger CECT2088 using BSG as substrate (94 ± 4 U/g). The results of extraction of phenolic compounds revealed a higher extraction by SSF in olive mill wastes followed by winery wastes. In the same form, the maximum increase of antioxidant activity was achieved by SSF of exhausted olive pomace by Rhizopus oryzae MUM 10.260, increasing 12.9-fold in relation to unfermented waste. In addition, the production of enzymes, the extraction of phenolic compounds and the increase of antioxidant activity were related by principal component analysis. The first component grouped the BSG along with maximum enzymes production, the second component related positively the production of enzymes and the extraction of phenolic compounds and the increase of antioxidant activity. SSF proved to be an innovative environmentally friendly process that can improve the extraction of antioxidant compounds and simultaneously to produce lignocellulolytic enzymes from different agro-industrial wastes.

show abstract

Section: Effect Of Solid-state Fermentation On Antioxidant Activitymentioning

confidence: 94%

Simultaneous production of lignocellulolytic enzymes and extraction of antioxidant compounds by solid-state fermentation of agro-industrial wastes

Leite

Silva

Salgado

et al. 2019

Industrial Crops and Products

118

View full text Add to dashboard Cite

show abstract

“…12 Fungal enzymes release phenolic antioxidant compounds 13 and break down the hemicellulose-cellulose matrix, thus releasing fermentable sugars 14,15 which favor fungal growth. 16 Aspergillus ibericus has demonstrated its capacity to produce these enzymes in previous work. 14 Solid-state fermentation is therefore a technology that allows the exploitation of all fractions obtained by fermentation, following the concept of a circular economy.…”

Section: Introductionmentioning

confidence: 97%

Improved lignocellulolytic enzyme production and antioxidant extraction using solid‐state fermentation of olive pomace mixed with winery waste

Filipe¹,

Fernandes²,

Castro³

et al. 2019

Biofuels Bioprod Bioref

View full text Add to dashboard Cite

Olive pomace is characterized by its low nutritional value and high phenolic content, which hinders its direct use as animal feed, fertilizer, or as a substrate in bioprocesses such as solid-state fermentation (SSF). A possible strategy for bioprocessing olive pomace by SSF is the mixture of olive mill wastes with other wastes produced in the same region, such as winery wastes. This may improve the production of bioactive compounds like enzymes and antioxidant phenolics. A simplex-centroid design was used to evaluate the use of olive mill and winery wastes alone or in combination as a substrate for SSF with Aspergillus niger and Aspergillus ibericus. Synergistic effects of combinations of crude olive pomace (COP), exhausted olive pomace (EOP), vine trimming shoots (VTS), and exhausted grape marc (EGM) were observed in the production of xylanases, cellulases, β-glucosidases, and in the variation in total phenolics and antioxidant activity of SFF extracts. A multiple response optimization was carried out, leading to the following optimal mixture of substrates: for A. niger, 23% (w/w) COP, 30% EGM, 33% VTS, 14% EOP; for A. ibericus, 30% EGM, 36% VTS, 34% EOP. The scale-up to tray bioreactor with optimal substrate made it possible to achieve the maximum xylanase, cellulase, and β-glucosidase production of 189.1 ± 26.7, 56.3 ± 2.1 and 10.9 ± 0.8 U/g, respectively. The antioxidant activity of fermented wastes was also improved 2.2-fold as compared with unfermented wastes. Thus, a combination of olive mill and winery wastes in SSF is a potential strategy to increase their value and to develop a circular strategy in these industries.

show abstract

“…Pretreatments as solid-state fermentation before polyphenolic extraction have shown effects on TPC and AA, for example, in spent coffee grounds, an increase in TPC and AA of 36%, and 15% were observed in fermented extracts by Bacillus clausii followed by ethanol/water extraction [73]. The same increase in AA was observed when soybean residues were subjected to solid-state fermentation using Saccharomyces cerevisiae (20.39-24.04 mM TE/g) [37]. However, the use of Penicillium roqueforti in this fermentation type with cocoa shells showed a weak increase of AA from 79.2 to 81.3% (2.6%) and the reduction of TPC from 2120 AE 20 mg GA/100 g to 926.6 AE 61 mg/100 g (56%) [63].…”

Section: Antioxidant Activity (Aa) and Extraction Methodsmentioning

confidence: 99%

“…Soybean okara [37] Genistin 55 Soybean okara [37], cherry pomace [38], sugarcane bagasse [26] Dihydrochalcone Phloretin 56 and glycosides Apple fiber [3], yuzu peels (Citrus junos) [16]…”

Section: Diosmetin 46mentioning

confidence: 99%

Antioxidant Compounds from Agro-Industrial Residue

Hernández-Carlos¹,

Santos-Sánchez²,

Salas-Coronado³

et al. 2019

Antioxidants

View full text Add to dashboard Cite

Agro-industrial residues are a potential source of antioxidant compounds, which in general are phenolic compounds with a large chemical variability. The structure and the complexity of the phenolic compounds (polyphenols) determine their antioxidant capacity, pretreatments, and extraction methods. This chapter gives an overview of the chemical complexity of the phenolic compounds found in extractable and non-extractable fractions of agro-industrial residues, and representative compounds that are present in such residues are shown. Moreover, extraction methods described in this review showed the use of nonconventional technologies and chemical, enzymatic, or thermic treatments, useful to transform non-extractable polyphenols (NEP) to extractable polyphenol (EP) and then apply the EP extraction methods and recover antioxidants.

show abstract

Solid-state fermentation of soybean okara: Isoflavones biotransformation, antioxidant activity and enhancement of nutritional quality

Cited by 78 publications

References 25 publications

Simultaneous production of lignocellulolytic enzymes and extraction of antioxidant compounds by solid-state fermentation of agro-industrial wastes

Simultaneous production of lignocellulolytic enzymes and extraction of antioxidant compounds by solid-state fermentation of agro-industrial wastes

Improved lignocellulolytic enzyme production and antioxidant extraction using solid‐state fermentation of olive pomace mixed with winery waste

Antioxidant Compounds from Agro-Industrial Residue

Contact Info

Product

Resources

About