Upgrading the antioxidant potential of cereals by their fungal fermentation under solid-state cultivation conditions

Letters in Applied Microbiology

Volumn 59, Issue 5, 2014, Pages 493-499

  Bhanja Dey, T ^a   Kuhad, R C ^a  

^a UNIVERSITY OF DELHI   (India)

Author keywords

Antioxidant; Bioactive; Cereals; Fermentation; Free radical; Phenolics

Indexed keywords

ANTIOXIDANTS; ASPERGILLUS; CEREAL PRODUCTS; CULTIVATION; FREE RADICALS; GRAIN (AGRICULTURAL PRODUCT);

ANTIOXIDANT POTENTIAL; BIOACTIVES; BROWN RICE; CEREAL; NATURAL ANTIOXIDANTS; PHENOLICS; RHIZOPUS ORYZAE; SOLID-STATE FERMENTATION; TOTAL PHENOLIC CONTENT; WHOLE GRAINS;

FERMENTATION;

1,1 DIPHENYL 2 PICRYLHYDRAZYL; 2,2' AZINOBIS(3 ETHYLBENZOTHIAZOLINE 6 SULFONIC ACID); 4 HYDROXYBENZOIC ACID; ANTIOXIDANT; CAFFEIC ACID; CINNAMIC ACID; FERULIC ACID; FREE RADICAL; GALLIC ACID; PHENOL DERIVATIVE; PROTOCATECHUIC ACID; TROLOX C; VANILLIC ACID;

ANTIOXIDANT ACTIVITY; ARTICLE; ASPERGILLUS AWAMORI; ASPERGILLUS ORYZAE; BIOAVAILABILITY; CONTROLLED STUDY; DRUG INDUSTRY; ELECTRON TRANSPORT; ENZYME ACTIVITY; EVALUATION STUDY; FERMENTED PRODUCT; FILAMENTOUS FUNGUS; FUNCTIONAL FOOD; FUNGUS IDENTIFICATION; HUMAN; IN VIVO STUDY; MAIZE; NONHUMAN; NUCLEOTIDE SEQUENCE; OAT; RHIZOPUS; RHIZOPUS OLIGOSPORUS; RHIZOPUS ORYZAE; RICE; SEQUENCE HOMOLOGY; SOLID STATE FERMENTATION; SPECIES CULTIVATION; WHEAT; ASPERGILLUS; CEREAL; CHEMISTRY; FERMENTATION; FUNGUS; ISOLATION AND PURIFICATION; METABOLISM; MICROBIOLOGY; MOLECULAR GENETICS;

ANTIOXIDANTS; ASPERGILLUS; CEREALS; FERMENTATION; FUNGI; MOLECULAR SEQUENCE DATA; PHENOLS; RHIZOPUS; TRITICUM;

EID: 84907965699     PISSN: 02668254     EISSN: 1472765X     Source Type: Journal    
DOI: 10.1111/lam.12300     Document Type: Article

References (31)

1. Adom, K.K. and Liu, R.H. (2002) Antioxidant activity of grains. J Agric Food Chem 50, 6182-6187.
2. Bhanja, T., Rout, S., Banerjee, R. and Bhattacharyya, B.C. (2007) Comparative profiles of α-amylase production in conventional tray reactor and GROWTEK bioreactor. Bioprocess Biosyst Eng 30, 369-376.
3. Bhanja, T., Rout, S., Banerjee, R. and Bhattacharyya, B.C. (2008) Studies on the performance of a new bioreactor for improving antioxidant potential of rice. LWT-Food Sci Technol 41, 459-1465.
4. Bhanja, T., Kumari, A. and Banerjee, R. (2009) Enrichment of phenolics and free radical scavenging property of wheat koji prepared with two filamentous fungi. Bioresour Technol 100, 2861-2866.
5. Brand-Williams, W., Cuvelier, M.E. and Berset, C. (1995) Use of a free radical method to evaluate antioxidant activity. LWT-Food Sci Technol 28, 25-30.
6. Cai, S., Gao, F., Zhang, X., Wang, O., Wu, W., Zhu, S., Zhang, D., Zhou, F. et al. (2012a) Evaluation of γ- aminobutyric acid, phytate and antioxidant activity of tempeh-like fermented oats (Avena sativa L.) prepared with different filamentous fungi. J Food Sci Technol. Doi: 10.1007/s13197-012-0748-2.
7. Cai, S., Wang, O., Wu, W., Zhu, S., Zhou, F., Ji, B., Gao, F., Zhang, D. et al. (2012b) Comparative study of the effects of solid-state fermentation with three filamentous fungi on the total phenolics content (TPC), flavonoids, and antioxidant activities of subfractions from oats (Avena sativa L.). J Agric Food Chem 60, 507-513.
8. Cho, K.M., Hong, S., Math, R.K., Lee, J.H., Kambiranda, D.M., Kim, J.M., Islam, S.M.A., Yun, M.G. et al. (2009) Biotransformation of phenolics (isoflavones, flavanols and phenolic acids) during the fermentation of cheonggukjang by Bacillus pumilus HY1. Food Chem 114, 413-419.
9. Daker, M., Abdullah, N., Vikineswary, S., Goh, P.C. and Kuppusamy, U.R. (2008) Antioxidant from maize and maize fermented by Marasmiellus sp. as stabiliser of lipid-rich foods. Food Chem 107, 1092-1098.
10. Dordević, T.M., Šiler-Marinković, S.S. and Dimitrijević-Brankovi, S.I. (2010) Effect of fermentation on antioxidant properties of some cereals and pseudo cereals. Food Chem 119, 957-963.
11. Dubois, M., Gilles, K.A., Hamilton, J.K., Rebers, P.A. and Smith, F. (1956) Colorimetric method for determination of sugars and related substances. Anal Chem 28, 350-356.
12. Emmons, C.L. and Peterson, D.M. (2001) Antioxidant activity and phenolic content of Oat as affected by cultivar and location. Crop Sci 41, 1676-1681.
13. Fardet, A., Rock, E. and Remesey, C. (2008) Is the in vitro antioxidant potential of whole-grain cereals and cereal products well reflected in vivo? J Cereal Sci 48, 258-276.
14. Ghose, T.K. (1987) Measurements of cellulase activities. Pure Appl Chem 59, 257-268.
15. Gupta, S., Kapoor, M., Sharma, K.K., Nair, L.M. and Kuhad, R.C. (2008) Production and recovery of an alkaline exo-polygalacturonase from Bacillus subtilis RCK under solid-state fermentation using statistical approach. Bioresour Technol 99, 937-945.
16. Kapoor, M., Nair, L.M. and Kuhad, R.C. (2008) Cost-effective xylanase production from free and immobilized Bacillus pumilus strain MK001 and its application in saccharification of Prosopis juliflora. Biochem Eng J 38, 88-97.
17. Kordel, M., Hofmann, B., Schomburg, D. and Schmid, R.D. (1991) Extracellular lipase of Pseudomonas sp. strain ATCC 21808: purification, characterization, crystallization, and preliminary x-ray diffraction data. J Bacteriol 173, 4836-4841.
18. Kuhad, R.C., Kapoor, R.K. and Lal, R. (2004) Improving the yield and quality of DNA isolated from white-rot fungi. Folia Microbiol 49, 112-116.
19. Lowry, O.H., Rosebrough, N.J., Farr, A.L. and Randall, R.J. (1951) Protein measurement with the Folin phenol reagent. J Biol Chem 193, 265-275.
20. Martins, S., Mussatto, S.I., Martínez-Avila, G., Montañez-Saenz, J., Aguilar, C.N. and Teixeira, J.A. (2011) Bioactive phenolic compounds: Production and extraction by solid-state fermentation. A review. Biotechnol Adv 29, 365-373.
21. Miller, G.L. (1959) Use of dinitrosalicylic acid reagent for determination of reducing sugar. Anal Chem 31, 426-429.
22. Moore, J., Cheng, Z., Hao, J., Guo, G., Liu, J.G., Lin, C. and Yu, L.L. (2007) Effects of solid-state yeast treatment on the antioxidant properties and protein and fiber compositions of common hard wheat bran. J Agric Food Chem 55, 10173-10182.
23. Re, R., Pellegrini, N., Proteggente, A., Pannala, A., Yang, M. and Rice-Evans, C. (1999) Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radic Biol Med 26, 1231-1237.
24. Robledo, A., Aguilera-Carbó, A., Rodríguez, R., Martinez, J.L., Garza, Y. and Aguilar, C.N. (2008) Ellagic acid production by Aspergillus nigerin solid state fermentation of pomegranate residues. J Ind Microbiol Biotechnol 35, 507-513.
25. Salar, R.K., Certik, M. and Brezova, V. (2012) Modulation of phenolic content and antioxidant activity of maize by solid state fermentation with Thamnidium elegans CCF 1456. Biotechnol Bioprocess Eng 17, 109-116.
26. Sreeramulu, D., Reddy, C.V.K., Chauhan, A., Balakrishna, N. and Raghunath, M. (2013) Natural antioxidant activity of commonly consumed plant foods in India: effect of domestic processing. Oxid Med Cell Longev, 1-12.
27. Veenashri, B.R. and Muralikrishna, G. (2011) In vitro anti-oxidant activity of xylo-oligosaccharides derived from cereal and millet brans - A comparative study. Food Chem 126, 1457-1481.
28. Vitaglione, P., Aurora, N. and Fogliano, V. (2008) Cereal dietary fibre: a natural functional ingredient to deliver phenolic compounds into the gut. Trends Food Sci Technol 19, 451-463.
29. Wood, T.M. and Bhat, M.K. (1988) Methods for measuring cellulase activities. In Methods in Enzymology (vol. 160) eds Wood, W.A. and Kellogg, S.T. pp. 87-112. London, UK: Academic Press Inc.
30. Zhang, Z., Lv, G., Pan, H., Fan, L., Soccol, C.R. and Pandey, A. (2012) Production of powerful antioxidant supplements via solid-state fermentation of wheat (Triticum aestivum Linn.) by Cordyceps militaris. Food Technol Biotechnol 50, 32-39.
31. Zieliński, H. and Kozlowska, H. (2000) Antioxidant activity and total phenolics in selected cereal grains and their different morphological fractions. J Agric Food Chem 48, 2008-2016.