Total phenolic contents and antioxidant properties of buckwheat fermented by three strains of Agaricus

Kang, M. S.; Zhai, Fei-Hong; Li, Xinxin; Cao, Jun; Han, Jihong

doi:10.1016/j.jcs.2016.12.012

Cited by 23 publications

(19 citation statements)

References 33 publications

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“…The phenolic compounds, particularly phenolic acids, form cross‐links with protein, polysaccharide and other biological complexes (Zhao et al., ). During fermentation, due to the metabolic activity of microbes, the majority of bioactive compounds can be modified (Kang et al ., ). On the one hand, under acidic conditions the phenolic acids can be released, on the other hand, various hydrolytic enzymes could be produced, and the phenolic compounds can be released.…”

Section: Resultsmentioning

confidence: 99%

Analysis of improved nutritional composition of bee pollen (Brassica campestris L.) after different fermentation treatments

Yan

Xue

et al. 2019

Int J of Food Sci Tech

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Summary Microbial fermentation as an excellent food processing technology has been used for improving the flavour and nutritional feature of food material. In this study, we compared the differences in the nutrient profile of bee pollen (rape bee pollen, Brassica campestris L., BP) fermented with different species of microbes, such as lactic acid bacteria (LAB), yeast, and the two mixed. Based on the nutritional components and multivariate statistical analysis, yeast fermentation has more advantage for BP than fermentation with LAB or mixed microbes. The yeast‐fermented BP has an 83.5% reduction in fructose and 87.4% reduction in glucose, while phenolic compounds, oligopeptides and fatty acids were increased by 9.3%, 68.8% and 18.2%, respectively, compared with the BP without fermentation. The contents of riboflavin, nicotinic acid, nicotinamide and free amino acids in the pollen fermented by yeast were 2.4, 39.6, 4.6 and 4.8 times higher than those in raw BP, respectively. Additionally, in the fermentation process, wall‐breaking pollen showed more advantages in the transformation of nutrients, free amino acid increased by 11% at least, more low molecular weight peptides produced and nicotinic acid and nicotinamide increased by 7% at least, compared with fermented BP. Taken together, these results showed that BP with yeast fermentation has great potential in obtaining high available nutritional products.

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Section: Resultsmentioning

confidence: 99%

Analysis of improved nutritional composition of bee pollen (Brassica campestris L.) after different fermentation treatments

Yan

Xue

et al. 2019

Int J of Food Sci Tech

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“…For AS2796, the total protein content was highest (28.46 g/100g), while the highest value of reducing sugar was obtained by H.X1. Experiments of Kang et al (2017) and Zhai et al (2015) indicated that both the starter fungi and fermented grains in SSF could have an impact on the nutrition of the fermented products, and this depended on the starch structure of cereals and the metabolic mechanism of fungi. It showed that higher fungus has the ability to improve the nutritional components, and the improved rates accordance with the starter strains.…”

Section: Discussionmentioning

confidence: 99%

“…Reducing power was determined by the method described as Kang et al (2017). The absorbance was measured at 700 nm.…”

Section: Determination Of the Antioxidant Propertiesmentioning

confidence: 99%

Effects of solid-state fermentation on the nutritional components and antioxidant properties from quinoa

Guo

Zhang

2019

Emir J Food Agric

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This study aimed to evaluate the effects of solid-state fermentation (SSF) (25℃, 35 days) with three filamentous fungi (Helvella lacunosa X1, Agaricus bisporus AS2796 and Fomitiporia yanbeiensis G1) on the nutrient substance and antioxidant properties of quinoa. As a result, it showed that the nutritional components in fermented - quinoa varied with the starter strains. Among the three starter fungi, AS2796 gave the highest protein contents (28.46 g/100g), which was 2.34 times higher than control (unfermented quinoa); F. G1 gave the lowest values of soluble starch and crude fat (18.46 g/100g and 3.31 g/100g), which were 35.2% and 58.5% lower than that of control, respectively; and H. X1 gave the highest content of reducing sugar (5.62g/100g), which was 5.50 times higher than that of control. The total phenolics of quinoa fermented by AS2796 reached its maximum value (1.38mg/g, 35days), which was 1.97 holds higher than control. According to antioxidant test in vitro of ethanolic extracts of fermented quinoa, it showed that H. X1 gave the highest DPPH radical scavenging capacity and reducing power, F.G1 gave the highest superoxide anion radical scavenging ability. Either the starter strains or fermentation time resulted in a significant change in the antioxidant activities.

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“…Indeed, ancient wheat is suitable for organic farming because of their adaptability to low agronomic input; and where other wheat types would fail, it shows high resistance to powdery mildew and brown rust, and disadvantageous growing conditions (such as wet, cold soils, high altitudes, and poor soils) (Konvalina and others ; Escarnot and others ). Pseudocereals are also known for their high adaptability, low needs in terms of water, fertilizer, and energy as compared to traditional cereals (Kang and others ; Santra and Schoenlechner ). As a result, the 2015 international report from Health Focus International stated that the international awareness of ancient grains was up from 26% in 2012 to 28% in 2014, with 35% of the respondents expressing an interest in ancient grains.…”

Section: An Overview Of Ancient Grainsmentioning

confidence: 99%

Current Trends in Ancient Grains‐Based Foodstuffs: Insights into Nutritional Aspects and Technological Applications

Boukid

Folloni²,

Sforza

et al. 2017

Comp Rev Food Sci Food Safe

121

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For centuries, ancient grains fed populations, but due to their low yield, they were abandoned and replaced by high-yielding species. However, currently, there is a renewed interest in ancient wheat and pseudocereal grains from consumers, farmers, and manufacturers. Ancient wheat such as einkorn, emmer, spelt, and Kamut R , are being reintegrated because of their low fertilizer input, high adaptability and important genetic diversity. New trends in pseudocereal products are also emerging, and they are mostly appreciated for their nutritional outcomes, particularly by the gluten-free market. Toward healthier lifestyle, ancient grains-based foodstuffs are a growing business and their industrialization is taking 2 pathways, either as a raw ingredient or a functional ingredient. This paper deals with these grain characteristics by focusing on the compositional profile and the technological potential.

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Total phenolic contents and antioxidant properties of buckwheat fermented by three strains of Agaricus

Cited by 23 publications

References 33 publications

Analysis of improved nutritional composition of bee pollen (Brassica campestris L.) after different fermentation treatments

Analysis of improved nutritional composition of bee pollen (Brassica campestris L.) after different fermentation treatments

Effects of solid-state fermentation on the nutritional components and antioxidant properties from quinoa

Current Trends in Ancient Grains‐Based Foodstuffs: Insights into Nutritional Aspects and Technological Applications

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