Biotransformation and bioconversion of phenolic compounds obtainment: An overview

Critical Reviews in Biotechnology

Volumn 35, Issue 1, 2015, Pages 75-81

  Madeira Junior, Jose Valdo ^a   Teixeira, Camilo Barroso ^a   Macedo, Gabriela Alves ^a  

^a UNIVERSITY OF CAMPINAS   (Brazil)

Author keywords

Agro industrial co products; Bioprocess; Enzymatic reactions; Phenolic compounds; Solid state fermentation

Indexed keywords

ENZYMES; FERMENTATION; SOLID STATE REACTIONS; SOLVENT EXTRACTION; SUBSTRATES;

BIOPROCESSES; ENZYMATIC REACTION; INDUSTRIAL CO; PHENOLIC COMPOUNDS; SOLID-STATE FERMENTATION;

PHENOLS;

ORGANIC SOLVENT; PHENOL DERIVATIVE; ANTIOXIDANT; WASTE;

BIOPROCESS; BIOTRANSFORMATION; DEGRADATION; EXTRACTION; NONHUMAN; PRIORITY JOURNAL; QUANTUM YIELD; REVIEW; SOLID STATE FERMENTATION; AGRICULTURE; BACTERIUM; ENZYMOLOGY; METABOLISM; WASTE;

AGRICULTURE; ANTIOXIDANTS; BACTERIA; BIOTRANSFORMATION; PHENOLS; WASTE PRODUCTS;

EID: 84923328201     PISSN: 07388551     EISSN: 15497801     Source Type: Journal    
DOI: 10.3109/07388551.2013.803020     Document Type: Review

References (71)

1. Abbasi S, Vahabzadeh F, Mehranian M. (2007). Profiles of phenolics and antioxidant activity of pistachio hulls during solid-state fermentation by Phanerochaete chrysosporium-involvement of lignin peroxidase and manganese peroxidase. Sci Iran, 14, 373-8.
2. Aguilera-Carbó A, Hernández-Rivera JS, Augur C, et al. (2009). Ellagic acid production from biodegradation of creosote bush ellagitannins by Aspergillus niger in solid state culture. Food Bioprocess Technol, 2, 208-12.
3. Aliakbarian B, Casazza AA, Perego P. (2011). Valorization of olive oil solid waste using high pressure-high temperature reactor. Food Chem, 128, 704-10.
4. Alimardani-Theuli P, Gainvors-Claisse A, Duchiron F. (2011). Yeasts: an attractive source of pectinases-from gene expression to potential applications: a review. Process Biochem, 46, 1525-37.
5. Banerjee D, Mondal KC, Pati BR. (2001). Production and characterization of extracellular and intracellular tannase from newly isolated Aspergillus aculeatus DBF 9. J Basic Microbiol, 41, 313-18.
6. Banerjee R, Mukherjee G. (2003). Process for the preparation of gallic acid by co-culture. United State of American. US7118882 (B2).
7. Banerjee S, Singh S, Rahman LU. (2012). Biotransformation studies using hairy root cultures-a review. Biotechnol Adv, 30, 461-8.
8. Barrios-González J. (2012). Solid-state fermentation: physiology of solid medium, its molecular basis and applications. Process Biochem, 47, 175-85.
9. Battestin V, Macedo GA. (2007). Tannase production by Paecilomyces variotii. Biores Technol, 98, 1832-7.
10. Betts RE, Walters DE, Rosazza JP. (1974). Microbial transformations of antitumor compounds. 1. Conversion of acronycine to 9-hydroxyacronycine by Cunninghamella echinulata. J Med Chem, 17, 599-602.
11. Bhanja T, Rout S, Banerjee R, Bhattacharyya BC. (2008). Studies on the performance of a new bioreactor for improving antioxidant potential of rice. LWT-Food Sci Technol, 41, 1459-65.
12. Cai S, Wang O, Wu W, et al. (2012). Comparative study of the effects of solid-state fermentation with three filamentous fungi on the total phenolics content (TPC), flavonoids, and antioxidants activities of subfractions from oats (Avena sativa L.). J Agric Food Chem, 60, 507-13.
13. Capote FP, Jiménez JR, De Castro MDL. (2007). Sequential (step-bystep) detection, identification and quantitation of extra virgin olive oil adulteration by chemometric treatment of chromatographic profiles. Anal Bioanal Chem, 388, 1859-65.
14. Chamorro S, Viveros A, Alvarez I, et al. (2012). Changes in polyphenol and polysaccharide content of grape seed extract and grape pomace after enzymatic treatment. Food Chem, 133, 308-14.
15. Cho KM, Hong SY, Math RK, et al. (2009). Biotransformation of phenolics (isoflavones, flavanols and phenolic acids) during the fermentation of cheonggukjang by Bacillus pumilus HY1. Food Chem, 114, 413-19.
16. Duenas M, Hernández T, Estrella I. (2007). Changes in the content of bioactive polyphenolic compounds of lentils by the action of exogenous enzymes. Effect on their antioxidant activity. Food Chem, 101, 90-7.
17. Fernendez-Orozco R, Frias J, Munoz R, et al. (2008). Effect of fermentation conditions on the antioxidant compounds and antioxidant capacity of Lupinus angustifolius cv. zapaton. Eur Food Res Technol, 227, 979-88.
18. Georgetti SR, Vicentini FTMC, Yokoyama CY, et al. (2009). Enhanced in vitro and in vivo antioxidant activity and mobilization of free phenolic compounds of soybean flour fermented with different b-glucosidase-producing fungi. J Appl Microbiol, 106, 459-66.
19. Gnana Soundari S, Sashi V. (2009). Bacterial xylanases. Asian J Microbiol Biotechnol Environ Sci, 11, 677-82.
20. Hamza M, Khoufi S, Sayadi S. (2012). Fungal enzymes as a powerful tool to release antioxidants from olive mill wastewater. Food Chem, 131, 1430-6.
21. Harrison JE, Oomah BD, Diarra MS, Ibarra-Alvarado C. (2012). Bioactivities of pilot-scale extracted cranberry juice and pomace. J Food Process Preserv, DOI:10.1111/j.1745-4549.2011.00655.x.
22. Hayat K, Zhang X, Farooq U, et al. (2010). Effect of microwave treatment on phenolic content and antioxidant activity of citrus mandarin pomace. Food Chem, 123, 423-9.
23. Juan M-Y, Chou C-C. (2010). Enhancement of antioxidant activity, total phenolic and flavonoid content of black soybeans by solid state fermentation with Bacillus subtilis BCRC 14715. Food Microbiol, 27, 586-91.
24. Kanji D. (1991). O-Methylation of phenolic hydroxyl group by fermentation. Japan. JP3232495 (A).
25. Kashyap DR, Vohra PK, Chopra S, Tewari R. (2001). Applications of pectinases in the commercial sector: A review. Biores Technol, 77, 215-27.
26. Khandeparker R, Numan MTh. (2008). Bifunctional xylanases and their potential use in biotechnology. J Ind Microb Biotech, 35, 635-44.
27. Khoufi S, Hamza M, Sayadi S. (2011). Enzymatic hydrolysis of olive wastewater for hydroxytyrosol enrichment. Biores Technol, 102, 9050-8.
28. Kirby R. (2005). Actinomycetes and lignin degradation. Adv Appl Microbiol, 58, 125-68.
29. Kunnika S, Pranee A. (2011). Influence of enzyme treatment on bioactive compounds and colour stability of betacyanin in flesh and peel of red dragon fruit Hylocereus polyrhizus (Weber) Britton and Rose. Int Food Res J, 18, 1437-48.
30. Lei Z, Jervis J, Helm RF. (2001). Use of methanolysis for the determination of total ellagic and gallic acid contents of wood and food products. J Agric Food Chem, 49, 1165-8.
31. Lekha PK, Lonsane BK. (1997). Production and application of tannin acyl hydrolase: State of the art. Adv Appl Microbiol, 44, 215-60.
32. Lin H, Li W, Guo C, Qu S, Ren N. (2011). Advances in the study of directed evolution for cellulases. Front Environ Sci Eng China, 5, 519-25.
33. Machado EMS, Rodriguez-Jasso RM, Teixeira JA , Mussatto SI. (2012). Growth of fungal strains on coffee industry residues with removal of polyphenolic compounds. Biochem Eng J, 60, 87-90.
34. Madeira Jr JV, Macedo JA, Macedo GA. (2012). A new process for simultaneous production of tannase and phytase by Paecilomyces variotii in solid-state fermentation of orange pomace. Bioprocess Biosyst Eng, 35, 477-82.
35. Maier T, Göppert A, Kammerer DR, et al. (2008). Optimization of a process for enzyme-assisted pigment extraction from grape (Vitis vinifera L.) pomace. Eur Food Res Technol, 227, 267-75.
36. Mart?nez-Á vila GC, Aguilera-Carbó AF, Rodr?guez-Herrera R, Aguilar CN. (2012). Fungal enhancement of the antioxidant properties of grape waste. Ann Microbiol, 62, 923-930.
37. Martins S, Mussatto SI, Mart?nez-Avila G, et al. (2011). Bioactive phenolic compounds: production and extraction by solid-state fermentation. A review. Biotechnol Adv, 29, 365-73.
38. McCue P, Horii A, Shetty K. (2004). Mobilization of phenolic antioxidants from defatted soybean powders by Lentinus edodes during solid-state bioprocessing is associated with enhanced production of laccase. Innov Food Sci Emerg, 5, 385-92.
39. Min J-Y, Kang S-M, Park D-J, et al. (2006). Enzymatic release of ferulic acid from Ipomoeba batatas L. (sweet potato) stem. Biotechnol Bioprocess Eng, 11, 372-6.
40. Moore J, Cheng Z, Hao J, et al. (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, 10173-82.
41. Moore J, Cheng Z, Su L, Yu L. (2006). Effects of solid-state enzymatic treatments on the antioxidant properties of wheat bran. J Agric Food Chem, 54, 9032-45.
42. Oszmianski J, Wojdylo A, Kolniak J. (2011). Effect of pectinase treatment on extraction of antioxidant phenols from pomace, for the production of puree-enriched cloudy apple juices. Food Chem, 127, 623-31.
43. Paës G, Berrin J-G, Beaugrand J. (2012). GH11 xylanases: Structure/ function/properties relationships and applications. Biotechnol Adv, 30, 564-92.
44. Panke S, Held M, Wubbolts M. (2004). Trends and innovations in industrial biocatalysis for the production of fine chemicals. Curr Opin Biotechnol, 15, 272-9.
45. Pedrolli DB, Carmona EC. (2009). Pectin lyase from Aspergillus giganteus: comparative study of productivity of submerged fermentation on citrus pectin and orange waste. Appl Biochem Microbiol, 45, 610-16.
46. Pingret D, Fabiano-Tixier AS, Le Bourvellec C, et al. (2012). Lab and pilot-scale ultrasound-assisted water extraction of polyphenols from apple pomace. J Food Eng, 111, 73-81.
47. Pokorný J. (2007). Are natural antioxidants better and safer than synthetic antioxidants? Eur J Lipid Sci Technol, 109, 629-42.
48. Puri M, Sharma D, Barrow CJ. (2012). Enzyme-assisted extraction of bioactives from plants. Trends Biotechnol, 30, 37-44.
49. Puupponen-Pimiä R, Nohynek L, Ammann S, et al. (2008). Enzymeassisted processing increases antimicrobial and antioxidant activity of bilberry. J Agric Food Chem, 56, 681-8.
50. Ramadan MF, Sitohy MZ. (2008). Solvent and enzyme-aided aqueous extraction of goldenberry (Physalis peruviana L.) pomace oil: impact of processing on composition and quality of oil and meal. Eur Food Res Technol, 226, 1445-8.
51. Rashad MM, Mahmoud EA, Abdou MH, Nooman UM. (2011). Improvement of nutritional quality and antioxidant activities of yeast fermented soybean curd residue. Afr J Biotechnol, 10, 5750-9.
52. Ravindran C, Varatharajan GR, Azagesan K. (2011). Role of alkalinetolerant fungal cellulases in release of total antioxidants from agrowastes under solid state fermentation. Biores, 6, 3142-54.
53. Saad H, Bouhtoury FC, Pizzi A, et al. (2012). Characterization of pomegranate peels tannin extractives. Ind Crop Prod, 40, 239-46.
54. Salar RK, Certik M, Brezova V. (2012). Modulation of phenolic content and antioxidant activity of maize by solid state fermentation with Thamnidium elegans CCF 1456. Biotechnol Bioproc Eng, 17, 109-16.
55. Sepúlveda L, Ascacio A, Rodr?guez-Herrera R, et al. (2011). Ellagic acid: Biological properties and biotechnological development for production processes. Afr J Biotechnol, 10, 4518-23.
56. Setianto WB, Yoshikawa S, Smith Jr RL, et al. (2009). Pressure profile separation of phenolic liquid compounds from cashew (Anacardium occidentale) shell with supercritical carbon dioxide and aspects of its phase equilibria. J Supercrit Fluids, 48, 203-10.
57. Singh HB, Singh BN, Singh SP, Nautiyal CS. (2010). Solid-state cultivation of Trichoderma harzianum NBRI-1055 for modulating natural antioxidants in soybean seed matrix. Biores Technol, 101, 6444-53.
58. Singhania RR, Patel AK, Soccol CR, Pandey A. (2009). Recent advances in solid-state fermentation. Biochem Eng J, 44, 13-18.
59. Siriwardhana N, Kim K-N, Lee K-W, et al. (2008). Optimisation of hydrophilic antioxidant extraction from Hizikiafusiformis by integrating treatments of enzymes, heat and pH control. Int J Food Sci Technol, 43, 587-96.
60. Soto ML, Moure A, Dom?nguez H, Parajó JC. (2011). Recovery, concentration and purification of phenolic compounds by adsorption: A review. J Food Eng, 105, 1-27.
61. Tapin S, Sigoillot J-C, Asther M, Petit-Conil M. (2006). Feruloyl esterase utilization for simultaneous processing of nonwood plants into phenolic compounds and pulp fibers. J Agric Food Chem, 54, 3697-703.
62. Topakas E, Kalogeris E, Kekos D, et al. (2004). Production of phenolic from corn cobs by coupling enzymic treatment and solid state fermentation. Eng Life Sci, 4, 283-6.
63. Treutter D. (2001). Biosynthesis of phenolic compounds and its regulation in apple. Plant Growth Regul, 34, 71-89.
64. Tripoli E, La Guardia M, Giammanco S, et al. (2007). Citrus flavonoids: molecular structure, biological activity and nutritional properties: a review. Food Chem, 104, 466-79.
65. Van Den Brink R, De Vries RP. (2011). Fungal enzyme sets for plant polysaccharide degradation. Appl Microbiol Biotechnol, 91, 1477-92.
66. Vattem DA, Lin Y-T, Labbe RG, Shetty K. (2004). Phenolic antioxidant mobilization in cranberry pomace by solid-state bioprocessing using food grade fungus Lentinus edodes and effect on antimicrobial activity against select food borne pathogens. Innov Food Sci Emerg Technol, 5, 81-91.
67. Ventura J, Gutiérrez-Sanchez G, Rodr?guez-Herrera R, Aguilar CN. (2009). Fungal cultures of tar bush and creosote bush for production of two phenolic antioxidants (pyrocatechol and gallic acid). Folia Microbiol, 54, 199-203.
68. Verma N, Bansal MC, Kumar V. (2011). Enzymatic deinking with cellulases: A review. J Solid Waste Technol Manage, 37, 297-306.
69. Wilson TC, Hagerman AE. (1990). Quantitative determination of ellagic acid. J Agric Food Chem, 38, 1678-83.
70. Wu T, Yan J, Liu R, Marcone MF, Aisa HÁ, Tsao R. (2012). Optimization of microwave-assisted extraction of phenolics from potato and its downstream waste using orthogonal array design. Food Chem, 133, 1292-8.
71. Zheng Z, Shetty K. (2000). Solid-state bioconversion of phenolics from cranberry pomace and role of Lentinus edodes b-glucosidase. J Agric Food Chem, 48, 895-900.