Effect of Fermentation Time on the Inositol Phosphates of Bread

1983 ◽  
Vol 48 (1) ◽  
pp. 262-263 ◽  
Author(s):  
N. R. NAYINI ◽  
P. MARKAKIS
Keyword(s):  
Inositol Phosphates ◽  
Fermentation Time

Fermentation of Vigna sinensis var. carilla Flours by Natural Microflora and Lactobacillus Species

2003 ◽  
Vol 66 (12) ◽  
pp. 2313-2320 ◽  
Author(s):  
ROSA DOBLADO ◽  
JUANA FRIAS ◽  
ROSARIO MUÑOZ ◽  
CONCEPCIÓN VIDAL-VALVERDE
Keyword(s):  
Inositol Phosphates ◽  
Lactobacillus Species ◽  
Soluble Carbohydrates ◽  
Small Scale ◽  
Trypsin Inhibitor Activity ◽  
Vigna Sinensis ◽  
Fermentation Time ◽  
Natural Fermentation ◽  
Bean Flour ◽  
Fermentation Parameters

Natural fermentation and an inoculum containing 10% (vol/vol) Lactobacillus fermentum or Lactobacillus plantarum were used to obtain fermented flours from Vigna sinensis L. var. carilla seeds that had been washed with distilled water and dried at 55°C for 24 h. To optimize the fermentation parameters (lactic acid bacterium level, bean flour concentration, and fermentation time), several small-scale fermentation processes were carried out. On the basis of the results obtained, fermentor-scale bean fermentation by microorganisms present on the seeds (natural fermentation [NF]) or by inoculation with L. plantarum (PF) was carried out at 37°C for 48 h with a concentration of 300 g of bean flour per liter. The fermented flours (NF and PF) were also autoclaved. The levels of α-galactosides, inositol phosphates, trypsin inhibitor activity (TIA), soluble carbohydrates, starch (total and available), total available carbohydrates, thiamin, and riboflavin were determined for the processed cowpea flours, and microbiological studies were also carried out. The beans' levels of α-galactosides, TIA, and inositol hexaphosphate decreased by 95, 50, and 85%, respectively, for the NF flour and by 87, 27, and 85%, respectively, for the PF flour, while inositol pentaphosphate and inositol tetraphosphate were present in both fermented flours. The sucrose content decreased, and glucose, fructose, and galactose appeared as a result of fermentation. The levels of total available sugars and thiamin decreased by 2 and 12% and by 69 and 43%, respectively, while the riboflavin content increased by 106 and 94% for NF and PF flours, respectively. When NF and PF cowpea flours were heated in an autoclave for 20 min, TIA decreased further (by 80 and 56%, respectively). According to the chemical and microbiological results obtained in this study, fermentation with L. plantarum and autoclaving is an excellent process by which to produce a new functional food from the seed of a cheap legume (Vigna sinensis L. var. carilla).

scholarly journals Production, characterization and applications of two distinct phytases from Thermomyces lanuginosus SSBP

2018 ◽  
Author(s):  
◽  
Melvin Makolomakwa
Keyword(s):  
Metal Ions ◽  
Inositol Phosphates ◽  
Alcoholic Beverage ◽  
Colocasia Esculenta ◽  
Thermomyces Lanuginosus ◽  
Fermentation Time ◽  
Essential Metal ◽  
Bean Plants ◽  
Root And Shoot Length ◽  
Major Interest

Phosphorous (P) is an essential element which is primarily stored as phytic acid in plants and exits as dominating form of organic P in soil. The phytate anion has strong chelation properties and can bind with essential metal ions, proteins, starch and several biomolecules under physiological conditions, and accumulates in soil due to strong binding with soil solid phase. Phytases are enzymes that hydrolyse phytate in stepwise manner to release inositol phosphates and orthophosphate, thereby releasing the chelated molecule. In this study, we report two phytases (Tlphy1 and Tlphy2) from a thermophilic compost-dwelling filamentous fungus, Thermomyces lanuginosus SSBP. The total phytase production was enhanced by 8.56-fold in submerged fermentation after statistical optimization, which was further improved in fed-batch cultivations. Tlphy1 and Tlphy2 were purified to homogeneity with an overall purification of 24.7- and 18.7-fold with 5.16% and 6.4% yield, respectively. Tlphy1 was estimated to be 49 kDa and was optimally active at 55°C and pH 5.0, while Tlphy2 was purified as a 60 kDa protein showing optimal activity at 50°C and pH 2.5. Tlphy1 and Tlphy2 were stable over wide ranges of pH and temperature with a half-life of 138.6 and 58.72 min, respectively at 70°C. The applicability of these phytases was investigated for the improvement of bioethanol production using Colocasia esculenta, dephytinisation of a local non-alcoholic beverage, mageu and in improving growth promotion of common bean plants. Tlphy1 reduced phytate content in Colocasia esculenta starch from 1.43 mg/g to 0.05 mg/g that resulted in an improvement in the availability of fermentable sugars with a concomitant reduction in viscosity and 1.59-fold improvement in ethanol production. Supplementation of 50 U Tlphy2 in 100 g of mageu efficiently reduced the total fermentation time from 24 h to 16 h with significant dephytinisation and marked enhancement of essential metal ions. Additionally, Tlphy2 also promoted germination of bean seeds, while an enzyme dose of 25 U markedly improved root and shoot length of bean plants. Overall, the two distinct phytases from T. lanuginosus SSBP have multifarious applicability, and therefore can be of major interest to several biotechnological industries.

Eicosapentaenoic Acid Interferes with U46619-Stimulated Formation of Inositol Phosphates in Washed Rabbit Platelets

1989 ◽  
Vol 62 (04) ◽  
pp. 1116-1120 ◽  
Author(s):  
N Chetty ◽  
J D Vickers ◽  
R L Kinlough-Rathbone ◽  
M A Packham ◽  
J F Mustard
Keyword(s):  
Signal Transduction ◽  
Fatty Acid Composition ◽  
Eicosapentaenoic Acid ◽  
Inositol Phosphates ◽  
Inositol Phosphate ◽  
Dense Granule ◽  
Detectable Change ◽  
Membrane Phospholipids ◽  
Rabbit Platelets ◽  
Stimulation Of

SummaryEicosapentaenoic acid (EPA) inhibits platelet responsiveness to aggregating agents. To investigate the reactions that are affected by EPA, we examined the effect of preincubating aspirintreated rabbit platelets with EPA on stimulation of inositol phosphate formation in response to the TXA2 analogue U46619. Stimulation of platelets with U46619 (0.5 μM) caused aggregation and slight release of dense granule contents; aggregation and release were inhibited by preincubation of the platelets with EPA (50 μM) for 1 h followed by washing to remove unincorporated EPA. Incubation with EPA (50 μM) for 1 h did not cause a detectable increase in the amount of EPA in the platelet phospholipids. When platelets were prelabelled with [3H]inositol stimulation with U46619 of control platelets that had not been incubated with EPA significantly increased the labelling of mos1tol phosphates. The increases in inositol phosphate labelling due to U46619 at 10 and 60 s were partially inhibited by premcubat10n of the platelets with 50 μM EPA. Since the activity of cyclo-oxygenase was blocked with aspirin, inhibition of inositol phosphate labelling in response to U46619 indicates either that there may be inhibition of signal transduction without a detectable change in the amount of EPA in platelet phospholipids, that changes in signal transduction require only minute changes in the fatty acid composition of membrane phospholipids, or that after a 1 h incubation with EPA, activation of phospholipase C is affected by a mechanism that is not directly related to incorporation of EPA.

Effect of Fermentation Time on the Physicochemical Properties of Palm Oil

2016 ◽  
Vol 11 (4) ◽  
pp. 14
Author(s):  
CHIDIEBERE UCHE ◽  
E.O. EKUMANKAMA ◽  
ADAKU OGBA PROMISE ◽  
KELECHI UCHE ◽  
◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Palm Oil ◽  
Fermentation Time

PENGARUH LAMA FERMENTASI TERHADAP KADAR FLAVONOID TOTAL PADA EKSTRAK TAPE BIJI NANGKA (Artocarpus heterophylla Lamk.)

2020 ◽  
pp. 53-61
Author(s):  
Nada Nabila Sari ◽  
S Suharyanto
Keyword(s):  
Extraction Method ◽  
Positive Sample ◽  
Total Flavonoid ◽  
Test Results ◽  
Fermentation Time ◽  
Flavonoid Compounds ◽  
Community People ◽  
Qualitative Test ◽  
Seed Extracts

Biji nangka kurang diminati oleh masyarakat sebagai bahan pangan. Biji nangka memiliki kandungan senyawa flavonoid yang dapat digunakan sebagai pengobatan. Tujuan peneliti adalah untuk mengetahui pengaruh lama fermentasi terhadap kadar flavonoid total pada ekstrak tape biji nangka (Artocarpus heterophylla Lamk.) yang dilakukan dengan alat spektrofotometer UV-Vis. Manfaat dari penelitian untuk menambah wawasan di bidang farmasi khususnya tentang ilmu kimia amami mengenai pengaruh lama fermentasi terhadap kadar flavonoid total pada ekstrak tape biji nangka (Artocarpus heterophylla Lamk.). Metode ekstraksi yang digunakan adalah metode maserasi dengan mengunakan pelarut etanol 96%. Identifikasi kualitatif mengunakan uji Shinoda, uji NaOH 10%, uji H2SO4 (pekat). Hasil uji kualitatif menunjukan sampel positif mengandung flavonoid. Kesimpulan pada hasil penelitian penetapan kadar flavonoid total yang terkandung dalam ekstrak tape biji nangka pada hari ke-0 sebesar 2,9146±0,0245 mgQE/gram ekstrak, pada hari ke-1 sebesar 3,3050±0,0240 mgQE/gram ekstrak, pada hari ke-2 sebesar 3,6829±0,0244 mgQE/gram ekstrak, dan pada hari ke-3 sebesar 4,0488±0,0244 mgQE/gram ekstrak.  Jackfruit seeds are less interest by the community (people) as food.  Jackfruit seeds containing flavonoid compounds where it can be used as a treatment.  The aim of the researchers was to determine the effect of fermentation time on total flavonoid concentration  in jackfruit fermented seed extracts with a UV-Vis spectrophotometer. The benefits of research to add insight in the field of pharmacy especially about chemistry of amami regarding effect of fermentation time on total flavonoid levels in jackfruit seed “tape” extract (Artocarpus heterophylla Lamk.). Extraction method used is the maceration method using 96% ethanol solvent. Qualitative identification using the Shinoda test, 10% NaOH test, and H2SO4 (concentrated) test. Qualitative test results showed a positive sample containing flavonoids. Conclusions on the results of the experiment  are jackfruit seed "tape" extract on day-0 was 2.9146±0.0245  mgQE/gram extract, on day-1 was 3.3050±0.0240 mgQE/gram extract, on day-2 was 3.68293±0.0244 mgQE/gram and on day-3 was 4.0488±0.024 mgQE /gram extract. The longer fermentation, total flavonoid concentration interest.  

scholarly journals Brewers’ spent grain as substrate for dextran biosynthesis by Leuconostoc pseudomesenteroides DSM20193 and Weissella confusa A16

2021 ◽  
Vol 20 (1) ◽  
Author(s):  
Prabin Koirala ◽  
Ndegwa Henry Maina ◽  
Hanna Nihtilä ◽  
Kati Katina ◽  
Rossana Coda
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Raw Materials ◽  
Degree Of Polymerization ◽  
Raw Material ◽  
Fermentation Time ◽  
Viscosity Increase ◽  
Spent Grain ◽  
Leuconostoc Pseudomesenteroides ◽  
Weissella Confusa

Abstract Background Lactic acid bacteria can synthesize dextran and oligosaccharides with different functionality, depending on the strain and fermentation conditions. As natural structure-forming agent, dextran has proven useful as food additive, improving the properties of several raw materials with poor technological quality, such as cereal by-products, fiber-and protein-rich matrices, enabling their use in food applications. In this study, we assessed dextran biosynthesis in situ during fermentation of brewers´ spent grain (BSG), the main by-product of beer brewing industry, with Leuconostoc pseudomesenteroides DSM20193 and Weissella confusa A16. The starters performance and the primary metabolites formed during 24 h of fermentation with and without 4% sucrose (w/w) were followed. Results The starters showed similar growth and acidification kinetics, but different sugar utilization, especially in presence of sucrose. Viscosity increase in fermented BSG containing sucrose occurred first after 10 h, and it kept increasing until 24 h concomitantly with dextran formation. Dextran content after 24 h was approximately 1% on the total weight of the BSG. Oligosaccharides with different degree of polymerization were formed together with dextran from 10 to 24 h. Three dextransucrase genes were identified in L. pseudomesenteroides DSM20193, one of which was significantly upregulated and remained active throughout the fermentation time. One dextransucrase gene was identified in W. confusa A16 also showing a typical induction profile, with highest upregulation at 10 h. Conclusions Selected lactic acid bacteria starters produced significant amount of dextran in brewers’ spent grain while forming oligosaccharides with different degree of polymerization. Putative dextransucrase genes identified in the starters showed a typical induction profile. Formation of dextran and oligosaccharides in BSG during lactic acid bacteria fermentation can be tailored to achieve specific technological properties of this raw material, contributing to its reintegration into the food chain.

scholarly journals Effect of Oat β-Glucan on the Rheological Characteristics and Microstructure of Set-Type Yogurt

Molecules ◽  
2021 ◽  
Vol 26 (16) ◽  
pp. 4752
Author(s):  
Xiaoqing Qu ◽  
Yuliya Nazarenko ◽  
Wei Yang ◽  
Yuanyang Nie ◽  
Yongsheng Zhang ◽  
...  
Keyword(s):  
Sensory Evaluation ◽  
Network Structure ◽  
Theoretical Basis ◽  
Fermentation Process ◽  
Three Dimensional ◽  
Rheological Characteristics ◽  
Fermentation Time ◽  
Spherical Aggregate ◽  
Dimensional Network ◽  
Solid Liquid

The oat β-glucan (OG) was added into set-type yogurt as a functional ingredient, in order to evaluate effects on the rheological characteristics and microstructure of set-type yogurt. When the OG concentration increased from 0 to 0.3%, the WHC gradually increased. At 0.3% OG, the set-type yogurt had the highest WHC of 94.67%. Additionally, the WHC continuously decreased, reaching the lowest WHC (about 80%) at 0.5% OG. When 0.3% OG was added, the highest score of sensory evaluation was about 85. The rheological result showed that the fermentation process went through the changes as follows: solid → liquid → solid → liquid. The addition of 0.3% OG decreased the fermentation time of set-type yogurt by about 16 min, making yogurt more inclined to be liquid. The acidity of set-type yogurt with OG was slightly higher. The result of microstructure showed that the addition of OG destroyed the three-dimensional network structure of yogurt, and some spherical aggregate particles could be clearly observed at 0.3% OG. Overall, this study provided a theoretical basis for the application of OG in set-type yogurt.

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