scholarly journals Fungal-Mediated Biotransformation of Soybean Supplemented with Different Cereal Grains into a Functional Compound with Antioxidant, Anti-Inflammatory and Antitumoral Activities

2020 ◽  
Vol 11 (1) ◽  
pp. 8018-8033
Keyword(s):  
Bioactive Compounds ◽  
Antioxidant Activities ◽  
Brown Rice ◽  
Value Added ◽  
Cereal Grains ◽  
Antioxidant Compounds ◽  
A Value ◽  
Biotransformation Process ◽  
Soybean Fermentation ◽  
Anti Inflammatory

The aim of this study was to select fungal strains and alternative substrates to increase the production of bioactive compounds by solid-state bioprocessing using soybeans. Initially, from a total of 17 fungi strains, R. oligosporus NRRL 3267, R. oligosporus NRRL 2710, and R. arrhizus NRRL 2582 were pre-selected for presenting the greatest antioxidant activities during soybean fermentation. The three Rhizopus strains were cultured in soybeans supplemented with different cereal grains (brown rice, wheat, corn, and oat) aiming to achieve a higher antioxidant activity. Soybean supplementation with brown rice increased the concentration of phenolic compounds (0.697 to 6.447 mg GAE g-1) significantly compared with the only use of soybean (1.792 to 3.10 mg GAE g-1), using R. oligosporus NRRL 2710. The improved fungal-mediated biotransformation process (R. oligosporus NRRL 2710 with soybeans and brown rice) generated an isoflavone aglycone-rich product, containing different antioxidant compounds, such as trans-cinnamic acid, gallic acid, myricetin, quercetin, and kaempferol. The fermented substrate also showed great potential to inhibit hyaluronidase enzyme (anti-inflammatory activity) and against CaCo-2 tumor cells growth (antitumor activity). The resulting compound could serve as a value-added food and/or feed ingredient and a rich source of bioactive compounds.

Effect of Drum Drying Process on the Physico-Chemical and Antioxidant Activities of Riceberry Flakes

2019 ◽  
Vol 62 (4) ◽  
pp. 1003-1009
Author(s):  
Sasivimon Chittrakorn ◽  
Bora C. Ganesh
Keyword(s):  
Bioactive Compounds ◽  
Antioxidant Activities ◽  
Rice Variety ◽  
Value Added ◽  
Total Phenolic ◽  
Antioxidant Compounds ◽  
Drum Drying ◽  
Physico Chemical ◽  
Solids Content ◽  
Flour Slurry

Abstract. Pigmented rice, such as black or red rice, contains several antioxidant compounds. Riceberry rice, which is native to Thailand, is a colored rice variety that is rich in bioactive constituents. With several benefits from the anthocyanin and phenolic compounds in Riceberry rice, value-added products have been developed, for which the physico-chemical and mechanical properties need to be studied. This study evaluated the effects of drum drying parameters on the physico-chemical properties and bioactive compounds of Riceberry flakes. Three drum surface temperatures (130°C, 140°C, and 150°C) and three solids contents of flour slurry (35%, 45%, and 55%) were applied. Lightness (L*) of the flakes significantly decreased (p < 0.05) while redness (a*) increased compared to the flour. Bulk density, hardness, and water solubility index of the flakes increased with increasing drum temperature and solids content. The highest values were found at drum temperature of 150°Cand55% solids content.Major anthocyanins in Riceberry flour and flakes were cyanidin-3-glucoside and peonidin-3-glucoside.Total phenolic content, flavonoid content, and antioxidant activities of Riceberry flakes decreased during drum drying. The highest drum temperature (150°C) and solids content (55%) of flour slurry gave maximum contents of bioactive compounds. Results suggest that Riceberry flakes can be used as a functional ingredient for food products. Keywords: Breakfast cereal flakes, Drum drying, Riceberry rice, Rice flakes.

Bee collected pollen as a value-added product rich in bioactive compounds and unsaturated fatty acids: A comparative study from Turkey and Romania

LWT ◽  
2021 ◽  
pp. 111925
Author(s):  
Rodica Mărgăoan ◽  
Aslı Özkök ◽  
Şaban Keskin ◽  
Nazlı Mayda ◽  
Adriana Cristina Urcan ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Comparative Study ◽  
Bioactive Compounds ◽  
Unsaturated Fatty Acids ◽  
Value Added ◽  
A Value

scholarly journals In-Vitro antioxidant, anti-lipid peroxidative activities and In-Silico study of Terminalia chebula bioactive compounds

2020 ◽  
Vol 6 (1) ◽  
Author(s):  
Syed Mubashar Sabir ◽  
Syed Rizwan Abbas ◽  
Shabnam Shahida ◽  
Muhammad Faraz Khan
Keyword(s):  
Lipid Peroxidation ◽  
Bioactive Compounds ◽  
Antioxidant Activities ◽  
Protein Docking ◽  
Hot Water ◽  
Antioxidant Compounds ◽  
Terminalia Chebula ◽  
String Analysis ◽  
Anti Inflammation

Abstract Objective To evaluate the antioxidant activities and to identify the bioactive compounds in hot water extracts of Terminalia chebula fruit. Methods The antioxidant activities were determined by DPPH assay, lipid peroxidation assay, iron chelation and total antioxidant assay. The phenolic composition was determined by HPLC-DAD. Human Rab8b Protein was used for the validation of compounds as anti-inflammation. String analysis for protein synergism was used. Results The analysis of Terminalia chebula Retzius (Combretaceae) phenolics showed anti-inflammatory effect. The specific phenolic compositions were determined by high performance liquid chromatography (HPLC) and resulted in the identification of rutin, catechin, caffeic acid, gallicacid, ellagic acid, epicatechin, and quercetin as antioxidant compounds. Human Rab8b protein is selected for protein docking and all compounds except rutin showed good results. ADMET properties were checked by using AdmetSar and all seven compounds showed validation for AMET properties. The synergisms of compounds were analyzed by STRING analysis and our ligands shows strong binding with human Rab8b proteins. The aqueous extract was capable of inhibiting the lipid peroxidation in egg yolk phospholipid homogenate. The extract scavenged the 2,2-diphenyl-1-picrylhydrazyl radical (DPPH) (IC50,71.5 ± 2.1 μg/ml). The extract displayed the high metal chelation activities and reducing abilities on the phosphomolybdenum assay. Conclusions It is concluded that extracts of T. chebula have good antioxidant and anti-inflammation activities and are rich in phenolics.

scholarly journals Untargeted Metabolomics of Korean Fermented Brown Rice Using UHPLC Q-TOF MS/MS Reveal an Abundance of Potential Dietary Antioxidative and Stress-Reducing Compounds

Antioxidants ◽  
2021 ◽  
Vol 10 (4) ◽  
pp. 626
Author(s):  
Akanksha Tyagi ◽  
Su-Jung Yeon ◽  
Eric Banan-Mwine Daliri ◽  
Xiuqin Chen ◽  
Ramachandran Chelliah ◽  
...  
Keyword(s):  
Bioactive Compounds ◽  
High Performance ◽  
Antioxidant Activities ◽  
Brown Rice ◽  
Dry Weight ◽  
Untargeted Metabolomics ◽  
Total Phenolic ◽  
Germinated Brown Rice ◽  
Antioxidant Power ◽  
Flight Mass Spectrometry

Free radical-induced oxidative stress is the root cause of many diseases, such as diabetes, stress and cardiovascular diseases. The objective of this research was to screen GABA levels, antioxidant activities and bioactive compounds in brown rice. In this study, we first fermented brown rice with different lactic acid bacteria (LABs), and the best LAB was selected based on the levels of GABA in the fermentate. Lactobacillus reuterii generated the highest levels of GABA after fermentation. To ascertain whether germination can improve the GABA levels of brown rice, we compared the levels of GABA in raw brown rice (Raw), germinated brown rice (Germ), fermented brown rice (Ferm) and fermented-germinated brown rice (G+F) to identify the best approach. Then, antioxidant activities were investigated for Raw BR, Germ BR, Ferm BR and G+F BR. Antioxidant activity was calculated using a 2,2-diphenyl-1-picryl hydrazile radical assay, 2,2-azino-bis-(3-ethylene benzothiozoline-6-sulfonic acid) radical assay and ferric-reducing antioxidant power. In Ferm BR, DPPH (114.40 ± 0.66), ABTS (130.52 ± 0.97) and FRAP (111.16 ± 1.83) mg Trolox equivalent 100 g, dry weight (DW), were observed as the highest among all samples. Total phenolic content (97.13 ± 0.59) and total flavonoids contents (79.62 ± 1.33) mg GAE/100 g and catechin equivalent/100 g, DW, were also found to be highest in fermented BR. Furthermore, an untargeted metabolomics approach using ultra-high-performance liquid tandem chromatography quadrupole time of flight mass spectrometry revealed the abundance of bioactive compounds in fermented BR, such as GABA, tryptophan, coumaric acid, L-ascorbic acid, linoleic acid, β-carotenol, eugenol, 6-gingerol, etc., as well as bioactive peptides which could contribute to the health-promoting properties of L. reuterii fermented brown rice.

scholarly journals Comparison Between Antioxidant Activities of Phenolic Extracts from Mexican Peanuts, Peanuts Skins, Nuts and Pistachios

2017 ◽  
Vol 58 (2) ◽  
Author(s):  
Patricia Rosales-Martínez ◽  
Sofía Arellano-Cárdenas ◽  
Lidia Dorantes-Álvarez ◽  
Felipe García-Ochoa ◽  
Ma Del Socorro López-Cortez
Keyword(s):  
Heart Disease ◽  
Phenolic Compounds ◽  
Chemical Analysis ◽  
Antioxidant Capacity ◽  
Bioactive Compounds ◽  
Antioxidant Activities ◽  
Total Phenolic ◽  
Antioxidant Compounds ◽  
Total Phenolic Compounds ◽  
Phenolic Extracts

Recently, several works have been done in order to study antioxidant compounds like resveratrol present in oilseeds since they are able to protect from cells damage related to heart disease and cancer. In the present research a chemical analysis and the identification of bioactive compounds of peanuts, nuts and pistachios varieties were carried out. The <strong>walnut</strong> variety showed the highest content of total phenolic compounds (1404 ± 23 mg GAE/100 g) and antioxidant capacity (191 ± 4.2 μmol TE/g). Phenolic compounds resveratrol, catechin, epicatechin and quercetin were identified in all samples.

scholarly journals The Use of Endophytes to Obtain Bioactive Compounds and Their Application in Biotransformation Process

2011 ◽  
Vol 2011 ◽  
pp. 1-11 ◽  
Author(s):  
Mariana Recco Pimentel ◽  
Gustavo Molina ◽  
Ana Paula Dionísio ◽  
Mário Roberto Maróstica Junior ◽  
Gláucia Maria Pastore
Keyword(s):  
Bioactive Compounds ◽  
Higher Plants ◽  
Biological Activities ◽  
Antioxidant Compounds ◽  
Functional Evaluation ◽  
Mild Conditions ◽  
Biotransformation Process ◽  
Human Use ◽  
Promising Source

Endophytes are microorganisms that reside asymptomatically in the tissues of higher plants and are a promising source of novel organic natural metabolites exhibiting a variety of biological activities. The laboratory of Bioaromas (Unicamp, Brazil) develops research in biotransformation processes and functional evaluation of natural products. With the intent to provide subsidies for studies on endophytic microbes related to areas cited before, this paper focuses particularly on the role of endophytes on the production of anticancer, antimicrobial, and antioxidant compounds and includes examples that illustrate their potential for human use. It also describes biotransformation as an auspicious method to obtain novel bioactive compounds from microbes. Biotransformation allows the production of regio- and stereoselective compounds under mild conditions that can be labeled as “natural,” as discussed in this paper.

scholarly journals Value-Added Pastry Cream Enriched with Microencapsulated Bioactive Compounds from Eggplant (Solanum melongena L.) Peel

Antioxidants ◽  
2020 ◽  
Vol 9 (4) ◽  
pp. 351
Author(s):  
Georgiana Horincar ◽  
Elena Enachi ◽  
Vasilica Barbu ◽  
Doina Georgeta Andronoiu ◽  
Gabriela Râpeanu ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Bioactive Compounds ◽  
Solanum Melongena ◽  
Value Added ◽  
Biologically Active ◽  
Total Phenolic ◽  
Overall Acceptability ◽  
A Value ◽  
High Antioxidant Activity ◽  
Weak Gel

In this study, antioxidant-rich eggplant peel extract was used to obtain a value-added pastry cream. In order to reduce the susceptibility to degradation, microencapsulation of the biologically active compounds from the eggplant peel was first performed. The microencapsulated bioactive compounds powder (MBC) obtained through freeze-drying retained about 94.31% of the anthocyanins present in the extract, was rich in phenolic compounds, and displayed a high antioxidant activity. The purple colored powder was added to the pastry cream in different concentrations (5% and 10%), allowing significant increase of total phenolic content and antioxidant activity, which were rather stable over 72 h of storage under refrigeration conditions. Sensory evaluation indicated that addition of MBC resulted in improved color and overall acceptability of the pastry cream formulation. All pastry cream samples exhibited rheological behavior specific to the weak gel-like structures, with increasing values of storage modulus with MBC addition. The instrumental texture analysis showed that MBC addition to the pastry cream slightly decreased the firmness and improved the chewiness of the samples.

scholarly journals Limosilactobacillus reuteri Fermented Brown Rice: A Product with Enhanced Bioactive Compounds and Antioxidant Potential

Antioxidants ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1077
Author(s):  
Akanksha Tyagi ◽  
Umair Shabbir ◽  
Ramachandran Chelliah ◽  
Eric Banan-Mwine Daliri ◽  
Xiuqin Chen ◽  
...  
Keyword(s):  
Bioactive Compounds ◽  
Antioxidant Activities ◽  
Current Knowledge ◽  
Oryza Sativa L ◽  
Antioxidant Properties ◽  
Brown Rice ◽  
Total Phenolic ◽  
Phytochemical Analysis ◽  
Gamma Aminobutyric Acid ◽  
The Impact

Oxidative stress has been postulated to play a role in several diseases, including cardiovascular diseases, diabetes, and stress-related disorders (anxiety/depression). Presently, natural plant-derived phytochemicals are an important tool in reducing metabolomic disorders or for avoiding the side effects of current medicinal therapies. Brown Rice (Oryza sativa L.) is an important part of Asian diets reported as a rich source of bioactive phytonutrients. In our present study, we have analyzed the effect of different lactic acid bacteria (LABs) fermentation on antioxidant properties and in the enhancement of bioactive constituents in Korean brown rice. Therefore, the antioxidant activities and phytochemical analysis were investigated for raw brown rice (BR) and different fermented brown rice (FBR). BR fermented with Limosilactobacillus reuteri, showed the highest antioxidant activities among all samples: DPPH (121.19 ± 1.0), ABTS (145.80 ± 0.99), and FRAP (171.89 ± 0.71) mg Trolox equiv./100 g, dry weight (DW). Total phenolic content (108.86 ± 0.63) mg GAE equiv./100 g, DW and total flavonoids content (86.79 ± 0.83) mg catechin equiv./100 g, DW was also observed highest in Limosilactobacillus reuteri FBR. Furthermore, phytochemical profiling using ultra-high-performance liquid tandem chromatography quadrupole time-of-flight mass spectrometry (UHPLC-QTOF/MS) and cell antioxidant assay (CAA) revealed L. reuteri FBR as a strong antioxidant with an abundance of bioactive compounds such as gamma-aminobutyric acid, coumarin, cinnamic acid, butanoic acid, ascorbic acid, nicotinic acid, and stearic acid. This study expanded current knowledge on the impact of fermentation leading to the enhancement of antioxidant capacity with an abundance of health-related bioactive compounds in BR. The results obtained may provide useful information on functional food production using fermented brown rice.

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