Article
Engineering, Chemical
Chiu-Yeh Wu, Chih-Hung Liang, Chin-Hao Ou, Zeng-Chin Liang
Summary: This study shows that the addition of Zn2+ ions to the grain media can enhance the production of hispidin by P. linteus 03, resulting in significantly higher yield and productivity.
JOURNAL OF THE TAIWAN INSTITUTE OF CHEMICAL ENGINEERS
(2021)
Article
Biotechnology & Applied Microbiology
Eric Caroca, Mariela Elorrieta, Carolyn Palma, Daniel Navia, Raquel Lebrero, Andrea Carvajal
Summary: This study successfully valorized common bean pods through a sequential process of SSF with the WRF T. versicolor and SSAD, producing stable and effective enzymes as well as biogas from the remaining solids.
JOURNAL OF CHEMICAL TECHNOLOGY AND BIOTECHNOLOGY
(2022)
Article
Green & Sustainable Science & Technology
F. Demichelis, T. Tommasi, F. A. Deorsola, D. Marchisio, D. Fino
Summary: This study evaluated the importance of inoculum in mesophilic anaerobic digestion (AD) and identified the optimal conditions for AD configuration through comparing different inocula, substrate: inoculum ratios, and incubation times.
JOURNAL OF CLEANER PRODUCTION
(2022)
Article
Biochemistry & Molecular Biology
Jui-Yi Hsu, Ming-Hsuan Chen, Yu-Shen Lai, Su-Der Chen
Summary: Solid-state fermentation of white truffle produces mycelial products with high antioxidant activities, which can be used as a cost-effective source of antioxidant ingredients. The fermentation medium with a 1:3 ratio of soybean and red adlay yields products with more uniform antioxidant compositions and activities. Additionally, the mycelial fermentation product is able to protect zebrafish embryos from oxidative stress.
Article
Food Science & Technology
Shakirah Omotoke Azeez, Chiemela Enyinnaya Chinma, Stella Oyom Bassey, Ukamaka Roseline Eze, Ayodamola Folake Makinde, Aisha Aderonke Sakariyah, Sewuese S. Okubanjo, Nahemiah Danbaba, Oluwafemi Ayodeji Adebo
Summary: The study found that germination and fermentation significantly increased the nutritional value and antioxidant properties of brown finger millet, while reducing antinutritional factors. Additionally, the combination of germination and fermentation enhanced the functional and processing properties of the flour, making it more versatile for use in food product development.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Engineering, Environmental
Golafarin Ghoreishi, Raquel Barrena, Xavier Font
Summary: This study aims to investigate the feasibility of using green waste to produce a biostimulant (IAA) and biopesticide (conidial spore) through solid-state fermentation. Trichoderma harzianum was selected as the inoculum and the green waste was a mixture of grass clippings and pruning waste. The results showed that washing and using phosphate buffer had a positive effect on the quality and bioproduction of the green waste.
Article
Agricultural Engineering
Xueting Zhang, Danping Jiang, Huan Zhang, Yanjin Wang, Zhiping Zhang, Chaoyang Lu, Quanguo Zhang
Summary: Co-digestion of duckweed and corn straw can enhance hydrogen production. The optimal ratio of 5:1 results in the highest hydrogen yield. Initial pH and inoculation volume ratio significantly affect photo-fermentative hydrogen production.
BIORESOURCE TECHNOLOGY
(2021)
Article
Microbiology
Yucui Tong, He'nan Guo, Zaheer Abbas, Jing Zhang, Junyong Wang, Qiang Cheng, Shuyue Peng, Tiantian Yang, Ting Bai, Yichen Zhou, Jinzhuan Li, Xubiao Wei, Dayong Si, Rijun Zhang
Summary: This study developed postbiotics with antimicrobial, antioxidant, and anti-inflammatory activities through optimized solid-state fermentation. The optimized postbiotics showed significant antibacterial capabilities, strong antioxidant activity, and good anti-inflammatory ability. They also improved intestinal epithelial wound healing capabilities.
FRONTIERS IN MICROBIOLOGY
(2023)
Article
Food Science & Technology
Farhat Qasim, Sonja Diercks-Horn, Doreen Gerlach, Anna Schneider, Hector Marcelo Fernandez-Lahore
Summary: Calf rennet is widely used in cheese making, but ethical concerns have led researchers to explore alternatives. Mucor racemosus CBS 381 has been found to be a potential substitute, with high production of aspartic protease and strong milk-clotting activity under a solid-state fermentation system.
JOURNAL OF FOOD SCIENCE
(2022)
Article
Fisheries
Morgana Angelo, Mauricio Koch Lisboa, Caio Magnotti, Mariana Rangel Pilotto, Jaco Joaquim Mattos, Vinicius Ronzani Cerqueira
Summary: The study determined that the best temperature for hatching was 28 degrees Celsius, with the highest survival rate observed at 24.7 degrees Celsius and 100% mortality at 18.4 degrees Celsius. The timing of mouth opening and eye pigmentation varied with temperature.
AQUACULTURE RESEARCH
(2021)
Article
Fisheries
Morgana Angelo, Mauricio Koch Lisboa, Caio Cesar Franca Magnotti, Mariana Rangel Pilotto, Jaco Joaquim Mattos, Vinicius Ronzani Cerqueira
Summary: Temperature plays a crucial role in the development of fish eggs and larvae. This study aimed to determine the optimal temperature for egg incubation, larval survival, and development of Mugil liza larvae, with 23.2-23.9 degrees Celsius identified as the ideal range. Different temperature conditions significantly influenced larval development and survival rates, while the RNA/DNA ratio indicated similar nutritional status among larvae under different treatments.
AQUACULTURE RESEARCH
(2021)
Article
Biotechnology & Applied Microbiology
Honghui Shi, Endian Yang, Yun Li, Xiaoyang Chen, Junjie Zhang
Summary: The study demonstrated that solid-state fermentation induced by specific microorganisms can enhance the protein content, amino acid content, and antioxidant capacity of drumstick leaf flour, while reducing fat, fiber, and anti-nutritional factors. Fermentation also led to an increase in phenolics and flavonoids in the flour.
FRONTIERS IN BIOENGINEERING AND BIOTECHNOLOGY
(2021)
Article
Food Science & Technology
Adwin Ong, Chi-Lik Ken Lee
Summary: This study investigated the effects of solid-state fermentation using okara and BSG as substrates with pure and mixed cultures of Aspergillus oryzae and Bacillus subtilis. The results showed that a mixed culture fermentation enhanced the nutritional profile of the substrates, particularly in terms of total phenolic content and total dietary fibre. However, challenges remain in accurately determining crude protein content, suggesting the need for more specific methods and sample preparation optimization in future research.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Jiaxu Chen, Yulian Chen, Jiaojiao Hu, Cheng He, Xiaozhen Peng, Zongjun Li, Yuanliang Wang, Mingzhi Zhu, Yu Xiao
Summary: This study found that solid-state fermentation (SSF) with Rhizopus oryzae HC-1 significantly improves the metabolite profile, antioxidant activity, and human intestinal microbiota modulation effect of soybeans, potentially offering novel functional or nutraceutical ingredients for the food and pharmaceutical industry.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Biotechnology & Applied Microbiology
Na Liu, Yuan Wang, Xiaoping An, Jingwei Qi
Summary: Mixed-bacteria solid-state fermentation can increase the levels of antioxidant constituents in rice bran and enhance its antioxidant activity. Under optimized fermentation conditions, the DPPH free radical scavenging rate of rice bran extracts significantly improved.
FERMENTATION-BASEL
(2022)
Article
Food Science & Technology
Rafaiane Macedo Guimaraes, Elza Iouko Ida, Heloisa Gabriel Falcao, Thaisa Alves Matos de Rezende, Jhessika de Santana Silva, Cassia Cristina Fernandes Alves, Marco Antonio Pereira da Silva, Mariana Buranelo Egea
LWT-FOOD SCIENCE AND TECHNOLOGY
(2020)
Article
Food Science & Technology
Camila Benedetti Penha, Heloisa Gabriel Falcao, Elza Iouko Ida, Paula Speranza, Louise Emy Kurozawa
FOOD RESEARCH INTERNATIONAL
(2020)
Article
Biotechnology & Applied Microbiology
Lucas Caldeirao Rodrigues Miranda, Rodrigo Jose Gomes, Ose Marcos Gontijo Mandarino, Elza Iouko Ida, Wilma Aparecida Spinosa
FOOD TECHNOLOGY AND BIOTECHNOLOGY
(2020)
Article
Engineering, Chemical
Cintia L. Handa, Yan Zhang, Shweta Kumari, Jing Xu, Elza I. Ida, Sam K. C. Chang
Article
Biotechnology & Applied Microbiology
D. A. M. da Silva, M. S. Fernandes, E. H. Endo, A. C. P. Vital, E. A. Britta, M. E. Favero, J. C. Castro, P. T. Matumoto-Pintro, B. P. Dias Filho, C. V. Nakamura, M. Machinski Junior, J. M. G. Mikcha, B. A. de Abreu Filho
Summary: The study showed that rosemary essential oil combined with nisin has inhibitory effects on the growth of Alcyclobacillus acidoterrestris in orange juice, with a better synergistic effect.
LETTERS IN APPLIED MICROBIOLOGY
(2021)
Article
Food Science & Technology
Marcilia Santos Rosado Castro, Meg da Silva Fernandes, Dirce Yorika Kabuki, Arnaldo Yoshiteru Kuaye
Summary: Pseudomonas spp. contamination was screened from a Minas Frescal cheese processing plant. Biofilm formation of Pseudomonas fluorescens and Pseudomonas aeruginosa and the effect of three sanitisers on the biofilm production were studied, showing difficulty in sanitising the surfaces after the biofilm formation.
INTERNATIONAL DAIRY JOURNAL
(2021)
Article
Pharmacology & Pharmacy
David L. Vale, Renata M. Martinez, Daniela C. Medeiros, Camila da Rocha, Natalia Sfeir, Renata F. V. Lopez, Fabiana T. M. C. Vicentini, Waldiceu A. Verri, Sandra R. Georgetti, Marcela M. Baracat, Rubia Casagrande
Summary: The study showed that microencapsulation of Quercetin enhanced its antioxidant activity and effectively alleviated oxidative stress and inflammation caused by UVB irradiation in the skin. The topical formulation containing Quercetin-loaded microcapsules displayed stable physico-chemical properties and demonstrated superior pharmacological activity compared to free Quercetin or unloaded microcapsules.
JOURNAL OF DRUG TARGETING
(2021)
Article
Biochemistry & Molecular Biology
Cristina P. B. Melo, Priscila Saito, David L. Vale, Camilla C. A. Rodrigues, Ingrid C. Pinto, Renata M. Martinez, Julia Rojo Bezerra, Marcela M. Baracat, Waldiceu A. Verri Jr, Yris Maria Fonseca-Bazzo, Sandra R. Georgetti, Rubia Casagrande
Summary: Cordia verbenacea extract demonstrates strong antioxidant properties, effectively inhibiting inflammation and oxidative stress in the skin caused by UVB exposure. This medicinal plant extract shows potential as a therapeutic approach for protecting the skin from damage.
JOURNAL OF PHOTOCHEMISTRY AND PHOTOBIOLOGY B-BIOLOGY
(2021)
Article
Agriculture, Multidisciplinary
Carla Marcondes Castanheira, Claudia Regina Dias-Arieira, Elza Iouko Ida, Heloisa Gabriel Falcao, Beatriz Cervejeira Bolanho Barros
Summary: The study found that the level of Meloidogyne javanica inoculum significantly affected soybean growth, grain production, yield, composition, and antioxidant capacity. Plants free of nematodes showed lower vegetative growth and higher yield than nematode-infected plants. The content of various nutrients and antioxidants in soybean grains changed with the increasing nematode inoculum levels.
CHEMICAL AND BIOLOGICAL TECHNOLOGIES IN AGRICULTURE
(2021)
Article
Biochemistry & Molecular Biology
Cristina P. B. Melo, Priscila Saito, David L. Vale, Camilla C. A. Rodrigues, Ingrid C. Pinto, Renata M. Martinez, Julia R. Bezerra, Marcela M. Baracat, Waldiceu A. Verri Jr, Yris Maria Fonseca-Bazzo, Sandra R. Georgetti, Rubia Casagrande
Summary: The study found that the ethanolic leaves extract of C. verbenacea has protective effects against UVB-induced cutaneous inflammation and oxidative damage, including restoring antioxidant capacity, controlling inflammatory responses, and maintaining skin integrity.
PHOTOCHEMICAL & PHOTOBIOLOGICAL SCIENCES
(2021)
Article
Chemistry, Applied
Jessica Bassetto Carra, Ricardo Luis Nascimento de Matos, Ana Paula Novelli, Rene Oliveira do Couto, Fabio Yamashita, Marcos Alessandro dos Santos Ribeiro, Eduardo Cesar Meurer, Waldiceu Aparecido Verri, Rubia Casagrande, Sandra Regina Georgetti, Nilton Syogo Arakawa, Marcela Maria Baracat
Summary: Novel microcapsules containing grape peel by-product extract were successfully obtained using complex coacervation and spray-drying. Factors such as feed rate, drying temperature, and airflow rate were found to influence the microencapsulation process. The interaction between polyphenols in the extract and polymers played a key role in enhancing thermal stability and reducing material loss during the spray-drying process.
Article
Biotechnology & Applied Microbiology
Cristiana F. G. Silva, Victor Fattori, Caroline R. Tonetti, Marcos A. S. Ribeiro, Ricardo L. N. Matos, Jessica B. Carra, Eduardo C. Meurer, Elisa Y. Hirooka, Janice A. Rafael, Sandra R. Georgetti, Marcela M. Baracat, Waldiceu A. Verri Jr, Nilton S. Arakawa
Summary: This study analyzed the extract from grape pomace and evaluated its antinociceptive and anti-inflammatory properties. The results demonstrated that the extract has analgesic and anti-inflammatory effects, making it a potential natural alternative to synthetic anti-inflammatory agents.
FOOD TECHNOLOGY AND BIOTECHNOLOGY
(2022)
Article
Biochemistry & Molecular Biology
Rodrigo Jose Gomes, Elza Iouko Ida, Wilma Aparecida Spinosa
Summary: Bacterial cellulose (BC), a biopolymer produced by acetic acid bacteria (AAB), has various applications in medical, pharmaceutical, and food industries. This study investigated the effects of amino acid supplementation on BC production and identified three essential amino acids. Optimization of culture conditions resulted in higher production yield and improved membrane properties.
APPLIED BIOCHEMISTRY AND BIOTECHNOLOGY
(2022)
Article
Microbiology
Rodrigo Jose Gomes, Elza Iouko Ida, Wilma Aparecida Spinosa
Summary: This study evaluates the effects of successive batch culture before fermentation on bacterial cellulose biosynthesis. It suggests that longer batch culture time and an increased number of batch culture cycles can significantly increase the production capacity of cellulose.
BRAZILIAN JOURNAL OF MICROBIOLOGY
(2023)
Article
Biotechnology & Applied Microbiology
Marilia F. Manchope, Mariana M. Bertozzi, Sergio M. Borghi, Cintia L. Handa, Mariana A. Queiroz-Cancian, Camila R. Ferraz, Sandra S. Mizokami, Stephanie Badaro-Garcia, Ketlem C. Andrade, Tiago H. Zaninelli, Wilma A. Spinosa, Sandra R. Georgetti, Elza I. Ida, Waldiceu A. Verri, Rubia Casagrande
Summary: This study evaluates the biological activity of fermented and non-fermented defatted soybean flour (DSF) extracts in pain and inflammation. The results demonstrate that both fermented and non-fermented DSF extracts have analgesic and anti-inflammatory effects, with differences in the mechanism of action depending on the fungi used for fermentation.
FERMENTATION-BASEL
(2023)
Article
Chemistry, Applied
M. Graca Dias, Elsa Vasco, Francisco Ravasco, Lufsa Oliveira
Summary: This study estimated the vitamin D intake of "adults" and "elderly" populations in Portugal using the TDS methodology. The results showed that the majority of people had inadequate vitamin D intake, well below the Dietary Reference Values.
Article
Chemistry, Applied
Yanan Wang, Jiachen Shi, Yong-Jiang Xu, Chin-Ping Tan, Yuanfa Liu
Summary: This study investigates the variations in lipid digestion profiles among individuals of different ages using in vitro digestion models. The findings suggest that adults have a more comprehensive lipid digestion compared to infants, and infants tend to release shorter chain length and more saturated free fatty acids during digestion. Additionally, the particle sizes in the stomach of the elderly were consistently larger. This study enhances our understanding of how lipids with different degrees of unsaturation undergo digestion in diverse age groups.
Article
Chemistry, Applied
Hyunjong Yu, Huisu Kim, Pahn-Shick Chang
Summary: Chitosan-pectin emulsion-filled hydrogel (EFH) was developed to enhance the bioaccessibility of lipophilic bioactive compounds through intestinal delivery. The EFH, prepared without crosslinking agents, demonstrated improved mechanical strength and compactness with higher pectin concentration. It retained the emulsion at pH 2.0 and released it at pH 7.4, resulting in enhanced release of free fatty acids and improved bioaccessibility of curcumin.
Article
Chemistry, Applied
Tongze Zhang, Siqi Hong, Jia-Rong Zhang, Pin-He Liu, Siyi Li, Zixian Wen, Jianwei Xiao, Guirong Zhang, Olivier Habimana, Nagendra P. Shah, Zhongquan Sui, Harold Corke
Summary: Lactic acid fermentation significantly affects the morphology and physicochemical properties of proso millet starch, including the formation of surface indentations and small pores, decrease in gelatinization temperatures, and changes in hardness and adhesiveness.
Article
Chemistry, Applied
Liqin Kong, Feng Hong, Peng Luan, Yiping Chen, Yaoze Feng, Ming Zhu
Summary: This study presents a novel impedance biosensor using composite nanomaterials and T1R1 as a signal probe, which can competitively and ultra-sensitively detect umami intensity. The biosensor exhibits exceptional analytical performance and is suitable for food flavor evaluation.
Article
Chemistry, Applied
Kunying Lv, Yixin Yang, Qilong Li, Ran Chen, Liang Deng, Yiwei Zhang, Ning Jiang
Summary: Horse's milk, with its high nutritional value and low allergenic proteins, could be a substitute for cow's milk in infant consumption. A proteomic method was used to identify and compare milk fat globule membrane (MFGM) and whey proteins from different horse breeds. The study found differences in protein composition and functionality, which could support the development of formulas more suitable for human infants.
Article
Chemistry, Applied
Enrique Jacobo Diaz-Montana, Helene Brignot, Ramon Aparicio-Ruiz, Thierry Thomas- Danguin, Maria Teresa Morales
Summary: Sensory perception of virgin olive oil is influenced by phenols and volatiles, which are affected by the composition of the oil and biological factors. This study investigated the effect of saliva and phenols on the release of volatiles, and found that the presence of phenols decreased the release of saturated volatiles.
Article
Chemistry, Applied
Wei Zhou, Rui Zhang, Zhen Cai, Fangfang Wu, Yong Hu, Chao Huang, Kun Hu, Yun Chen
Summary: Environmentally friendly and outstanding pH-responsive cationic starch nanoparticles (CSNP) were prepared from pH-sensitive starch. CSNP exhibited nanosize and regular sphere, highly free-flowing molecular chains, and demonstrated excellent pH responsiveness through multiple emulsion/demulsification transitions.
Article
Chemistry, Applied
Andrea Koo, Vinayak Ghate, Weibiao Zhou
Summary: This study suggests that direct seeding may negatively affect the nutritional quality of crops, causing a decrease in ascorbic acid, vitamin K, and total glucosinolate content.
Article
Chemistry, Applied
Tonghao Du, Yazhou Xu, Xiaoyan Xu, Shijin Xiong, Linli Zhang, Biao Dong, Jinqing Huang, Tao Huang, Muyan Xiao, Tao Xiong, Mingyong Xie
Summary: This study successfully improved the ACE inhibitory activity of black sesame seeds by fermenting them with Lactobacillus Plantarum NCU116 and hydrolyzing them using acid protease. The RF-PSO model was used to predict the ACE inhibitory activity during the hydrolysis process. Eight peptides with ACE inhibitory activity were identified from fermented black sesame seed hydrolysates after separation and screening.
Article
Chemistry, Applied
Yao Liu, Songyi Lin, Kexin Liu, Shan Wang, Qiaozhen Liu, Na Sun
Summary: This study analyzed the structural changes of shrimp proteins during digestion, predicted the immunodominant epitopes, and validated their allergenicity. The results showed that shrimp proteins were degraded into peptides during digestion, but still carried IgE epitopes that trigger allergic reactions.
Article
Chemistry, Applied
Tiantian Fu, Hongwei Cao, Yu Zhang, Xiao Guan
Summary: This study investigates the impact of milling on the active components in rice, with a focus on the stability and bioaccessibility of phenols, VB1, and alpha-GABA during cooking and digestion. The findings show that milling exacerbates the instability of gamma-GABA during cooking and VB1 during digestion, and it affects the bioaccessibility of these active compounds.
Article
Chemistry, Applied
Zhihao Yang, Yanru Hou, Min Zhang, Puxin Hou, Chang Liu, Lu Dou, Xiaoyu Chen, Lihua Zhao, Lin Su, Ye Jin
Summary: This study investigated the molecular mechanism of feeding regimes on lamb flavor by using TMT labeling combined with MS. The results showed that pasture-fed groups had higher levels of amino acids and volatile flavor substances compared to concentrate-fed groups. Additionally, several differentially abundant proteins associated with lamb flavor were identified.
Article
Chemistry, Applied
Zixuan Xie, De Zhang, Junyu Zhu, Qianqian Luo, Jun Liu, Jingtao Zhou, Xiaoyong Wang, Yuqiong Chen, Zhi Yu, Dejiang Ni
Summary: This study investigated the acidification of aroma-enhanced black tea during storage. Analysis of non-volatile substances and organic acids using UPLC-Q-TOF/MS and HPLC revealed a decrease in soluble sugars and amino acids, while an increase in organic acids such as oxalic acid, malic acid, and quinic acid. In vitro experiments further demonstrated that the acidification is a result of the decomposition of sugars and amino acids by heating, as well as the oxidation of aromatic aldehydes. Additionally, the study showed that the taste composition of tea infusion is altered, with reduced amino acids, catechins, soluble sugars, and flavonoids. This research provides a theoretical basis for improving the quality of black tea.
Article
Chemistry, Applied
Lin Wang, Falai Ma, Zihan Li, Yan Zhang
Summary: This study developed time-temperature integrators based on amyloglucosidase@Cu3(PO4)2 nanoflowers for monitoring the freshness of chilled pork. The results showed that the integrators were highly reliable and accurate in predicting the quality of chilled pork.