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1.
Herbert Wieser Nicoline Vermeulen Felizitas Gaertner Rudi F. Vogel 《European Food Research and Technology》2008,226(6):1495-1502
Dough quality and baking performance of wheat dough are significantly affected by the qualitative and quantitative composition
of the gluten. Therefore, the degradation was studied of specific fractions of gluten proteins in sourdough as affected by
starter cultures. Doughs were fermented for 0, 5, and 24 h at 30 °C after addition of Lactobacillus sakei, L. plantarum, L. sanfranciscensis or Enterococcus faecalis. Chemically acidified doughs were used as controls. All doughs were analyzed quantitatively for their content of albumins,
globulins, gliadins, glutenins, and glutenin macropolymer by means of a combined extraction/HPLC procedure. Protein degradation
during sourdough fermentation was primarily due to acidic proteases present in flour. While L. sakei, L. plantarum and L. sanfranciscensis were mostly non-proteolytic, E. faecalis clearly contributed to gluten proteolysis. Single gluten protein types were clearly different in their resistance to proteolytic
activities of the dough system and E. faecalis, and, in contrast to total glutenins, the amounts of gluten macropolymer were significantly reduced already after 5 h of
incubation. When longer fermentation times were applied, gluten was substantially degraded. The strongest decrease was found
for the glutenin fraction leading to an increase of alcohol soluble oligomeric proteins in the gliadin fraction. The extent
of the decrease of monomeric gliadins was strongest for the γ-type followed by the α- and the ω-types. This indicates that
dough properties residing in specific types of gluten fractions can be influenced by the duration of fermentation and the
application of proteolytic strains. 相似文献
2.
Rebeca Fernandez-Orozco Juana Frias Rosario Muñoz Henryk Zielinski Mariusz K. Piskula Halina Kozlowska Concepción Vidal-Valverde 《European Food Research and Technology》2008,227(4):979-988
To study the effect of fermentation on the antioxidant compounds and antioxidant capacity of Lupinus angustifolious cv. zapaton, two different types of fermentation processes were performed. Solid-state fermentations in cracked seeds carried out by
Aspergillus oryzae, Rhizopus oryzae and Bacillus subtilis and liquid state fermentations in flour and cracked seeds carried out by the microbial population present in the seed (natural
fermentation) or by L. plantarum inocula. Antioxidant compounds that were quantified included vitamin C by micellar electrokinetic capillary electrophoresis,
vitamin E isomers by high performance liquid chromatography, total phenolic compounds (TPC) by spectrophotometry and reduced
glutathione (GSH) by spectrofluorimetry. The antioxidant capacity was analysed by determining the superoxide dismutase-like
activity (SOD-like activity), Peroxyl Radical-Trapping Capacity (PRTC) and Trolox Equivalent Antioxidant Capacity (TEAC) and
by in vitro methods using unilamellar liposomes of egg yolk phosphatidylcholine (PC). In general, fermentation process produced
a reduction in vitamin C, vitamin E activity, GSH and SOD-like activity, however TPC, PRTC, TEAC and inhibition of PC peroxidation
increased under most of the fermentation conditions. Optimal results to obtain functional lupin products were achieved in
cracked seeds fermented with B. subtilis where increases in TPC content, PRTC, inhibition of PC peroxidation and TEAC content of 490, 669, 492 and 224%, respectively,
were found. Also, fermentation carried out with L. plantarum in lupin flours and naturally in cracked seeds caused smaller, although significant (P ≤ 0.05) increases in TPC, PRTC, inhibition of PC and TEAC (80–148, 50–90, 23 and 45–65%, respectively). 相似文献
3.
This study aimed to identify the effects of soaking time and fermentation temperature and period on the total phenolics, total flavonoids, and antioxidant activity of maesil extract. Green maesil fruits were fermented with brown sugar at 15 or 25°C for one year. After soaking maesil for 90 days, the fruits were removed and the remaining liquid was further ripened for 275 days, whereas other samples continued to ferment with maesil until 365 days. Total phenolics, total flavonoids, and antioxidant activities of the extracts fermented with maesil for one year were higher compared with those wherein the fruits were removed at day 90. The total phenolic and total flavonoid contents were relatively higher at 15°C, whereas the ABTS and ferric-reducing antioxidant power (FRAP) activities were significantly higher at 25°C. The total phenolic and total flavonoid contents highly correlated with the antioxidant activities. These results show that fermentation temperature plays a critical role in enhancing the phenolic compounds and antioxidant activity of maesil extract. 相似文献
4.
The effect of select parameters (i.e., rye flour ash content, temperature, and dough yield) of the sourdough fermentation on the fermentation activity of different starter cultures (lactic acid bacteria Lactococcus lactis ssp. Lactis, Weissella confusa, Lactobacillus plantarum, Lactobacillus brevis, Lactobacillus helveticus, and yeast Kluyveromyces marxianus subsp. Marxianus) was determined. The major metabolic end products of fermentation (D, L-lactic acid, acetic acid, ethanol and glycerol) and the evolution of total phenolic content and folic acid during bread making were measured. Lactobacillus helveticus and Kluyveromyces marxianus allowed obtaining sourdoughs with the highest lactic acid/acetic acid ratios. The mixed starter culture with Lactococcus lactis and Saccharomyces cerevisiae generated the most important quantities of D/L lactic acid. The maximum values of ethanol concentration were obtained in case of the sourdoughs from whole rye flour fermented at lower temperature (30°C) with mixed starter cultures containing Sacchomyces cerevisiae. The fermentation process and type of starter culture are also tools to increase the bioactive compounds, enabling the increase of the phenolic content of the sourdough. 相似文献
5.
Prashani Mudika Ekanayake Chamilani Nikapitiya Mahanama De Zoysa Ilson Whang Se Jae Kim Jehee Lee 《European Food Research and Technology》2008,227(3):897-903
Natural fermentation was tested as a method of releasing active compounds during screening for potential anticoagulant activity
in three types of algae (Pachymeniopsis elliptica, Sargassum horneri, and Ulva pertusa). Freeze dried algae samples (2.5 g) were fermented by adding 75 g of sugar and 500 mL of water and thereafter kept at room
temperature (25 °C) for 3 months. Activated partial thromboplastin time (APTT), prothrombin time (PT), and thrombin time (TT)
were measured every 2 weeks for 3 months to determine the optimum time for the highest activity. Fermented P. elliptica, (which had the highest activity) was subjected to anion exchange chromatography (DEAE-cellulose) and sepharose 4B gel permeation
chromatography. The purified sample was analyzed by agarose-gel electrophoresis and polyacrylamide gel electrophoresis (PAGE)
to confirm the purification and to determine the molecular mass, respectively. The 360 μg/mL of purified compound (Mwt > 500,000 Da)
had both APTT and PT activities (>1,000 s). However, at the concentrations of 180 μg/mL, purified compound and heparin showed
540 and >1,000 s APTT activity, respectively. Though, the purified compound of P. elliptica considered as a weaker anticoagulant than heparin, this purified anticoagulant polysaccharide could be considered as a good
alternative source as an anticoagulant. Moreover, the technique of fermentation is an inexpensive and feasible, this purified
anticoagulant polysaccharide compound could be used in pharmaceutical and biomedical industry. Further investigations need
to be performed to determine the mechanism of this novel anticoagulant compound.
The authors Prashani Mudika Ekanayake and Chamilani Nikapitiya contributed equally to this work. 相似文献
6.
Ewa Jabłońska-Ryś Aneta Sławińska Dominik Szwajgier 《Food science and biotechnology》2016,25(2):439-444
Fruiting bodies of Pleurotus ostreatus (oyster) and Cantharellus cibarius (chanterelle) mushrooms underwent acid fermentation using 3 strains of lactic acid bacteria (LAB) as starter cultures. Polyphenol contents, antioxidant activities, and phenolic acid contents in fresh, blanched, and fermented mushrooms were investigated. Fruiting bodies of oyster mushrooms exhibited higher total phenolic contents than chanterelle mushrooms. Blanching caused a decrease in polyphenol contents and antioxidant activities in both mushroom types. No important differences were observed in total phenolic compound contents (measured using Folin-Ciocalteau reagent) in mushrooms using different LAB strains. Lactobacillus plantarum was the most useful microorganism for lactic acid fermentation of fruiting bodies for reduction of the pH value. The highest concentrations of single phenolic acids: gallic, homogentisic, and ferulic acids were present in mushrooms fermented using L. plantarum. 相似文献
7.
The ability of N-acetyl-cysteine and glutathione to inhibit the oxidation of butter was evaluated. Peroxide value and thiobarbituric acid
reactive substances were monitored during storage of butter at 50 °C for up to 84 days and at 110 °C for up to 12 h. N-Acetyl-cysteine and glutathione inhibited butter oxidation at 50 °C and at 110 °C. They were active at 10 mg/L and in a higher
degree at 20 mg/L. N-Acetyl-cysteine appeared to be more active than glutathione. At 50 °C, N-acetyl-cysteine at 20 mg/L exhibited antioxidant activity comparable to that of butylated hydroxyanisole (BHA) at 200 mg/L.
Volatile aldehydes were also determined during storage of butter at 50 °C for 10 days. N-Acetyl-cysteine and glutathione, each at 20 mg/L, inhibited the formation of several volatile aldehydes such as hexanal to
an extent equal to BHA at 200 mg/L. Present results indicate that N-acetyl-cysteine and glutathione, especially the former, may be taken into account as antioxidants in butter during storage
and cooking. 相似文献
8.
Sae Bom Lim Jagan Mohan Rao Tingirikari Ji Sun Seo Ling Li Sangmin Shim Jin-Ho Seo Nam Soo Han 《Food science and biotechnology》2018,27(1):73-78
Lactic acid bacteria (LAB) are key for the fermentation of sourdoughs to improve the quality and nutritive value of bread. The aim of this study was to isolate the LAB starter for sourdough fermentation from Jeung-pyun, a Korean traditional rice cake. Among the twenty two LAB screened, five isolates were selected based on exo-polysaccharide production. Among them, three isolates showed cell growth greater than 8.5 Log CFU/g, maximum increase in the volume of dough, and dextran concentration up to 0.16%. During the sourdough fermentation, pH and total titratable acidity (TTA) were changed, as the three isolates synthesized lactic acid and acetic acid with fermentation quotients less than 2.0. They were identified as Leuconostoc lactis EFEL005, Lactobacillus brevis EFEL004, and Le. citreum EFEL006. They displayed good fermentation properties (growth, dextran production, pH, and TTA) in dough and they are regarded as potential starters to be used in sourdough fermentation. 相似文献
9.
Elizeu Antonio Rossi Daniela Cardoso Umbelino Cavallini Iracilda Zepone Carlos Regina Célia Vendramini Ana Raimunda Dâmaso Graciela Font de Valdez 《European Food Research and Technology》2008,228(2):275-282
The aim of this study was to obtain an isoflavone-supplemented soy yogurt, fermented with Enterococcus faecium CRL 183 and Lactobacillus helveticus ssp jugurti, with suitable sensory properties and to assess the effects of the final product on blood lipids in hypercholesterolemic
rats. Four isoflavone supplementation procedures were tested, in which the isoflavone was added at these stages: (1) before
heat-treatment; (2) after heating and before fermentation; (3) after fermentation and (4) in the okara (by-product of soy
milk) flour stirred into the fermented product when consumed. The products were subjected to a test of sensory acceptability.
To assess their potential hypocholesterolemic properties in vivo, four groups of rats were used: control (C), hypercholesterolemic
(H), hypercholesterolemic plus fermented product (HF) and hypercholesterolemic plus isoflavone-supplemented fermented product
(HFI). Hypercholesterolemia was induced in rats of groups H, HF and HFI by feeding them on a commercial rat chow to which
cholesterol and cholic acid had been added. Total, HDL and non-HDL cholesterol and triglycerides were measured in the blood
of the rats. No significant sensorial differences were detected among the samples of soy yogurt supplemented with isoflavones
at various processing stages. Rats fed a fermented soy product enriched with isoflavones (HFI group) had significantly (P < 0.05) less serum total cholesterol (15.5%) compared with rats fed a hypercholesterolemic diet (H group). Non-HDL cholesterol
was less (P < 0.05) in rats fed a fermented soy product enriched or not with isoflavones (27.4 and 23.2%) compared to H group. The HDL-C
and triglyceride concentrations did not differ significantly among the groups. It was possible to obtain an isoflavone-supplemented
soy yogurt with satisfactory sensory characteristics. The resulting supplemented soy yogurt was capable of producing a lipid-lowering
effect in hypercholesterolemic rats, relative to the animals that did not consume this product. 相似文献
10.
Forough Jahandideh Seyed Mohammad Mousavi Seyed Hadi Razavi 《Food and Bioprocess Technology》2012,5(6):2275-2279
Gol-gavzaban (Echium amoenum Fisch. & Mey.) is an indigenous herbal plant, related to the Boraginaceae family, cultivated historically in Iran. In this study, the suitability of Echium extract as a raw material for production of fermented juice by four strains of lactic acid bacteria (Lactobacillus paracasei, Lactobacillus acidophilus, Lactobacillus plantarum, and Lactobacillus delbrueckii) was examined. Echium extract was inoculated with these bacteria and incubated at 30 °C for 24 h. Changes in microbial population, pH, acidity,
sugars, and organic acids metabolism were measured during the fermentation process. Results showed that all of the selected
bacteria were capable to grow well in Echium extract without any supplementation. They all metabolized sugars including glucose, fructose and sucrose simultaneously.
L. paracasei showed more affinity to sugar consumption at almost 45.2%, 38%, and 21.6% of initial glucose, fructose, and sucrose concentration,
respectively. Lactic acid was produced immediately after the fermentation started. L. plantarum, L. delbrueckii, and L. acidophilus produced 6.8, 6.6, and 6.4 g/l lactic acid, respectively, which were significantly higher than that produced by L. paracasei (5 g/l). On the other hand in the case of acetic acid, L. paracasei produced significantly greater quantities in comparison with other strains (4.48 g/l). It was proved that E. amoenum was a desirable media for the production of some organic acids by all these bacterial strains. 相似文献
11.
Sun Young Lee Palanivel Ganesan Joungjwa Ahn Hae-Soo Kwak 《Food science and biotechnology》2011,20(4):927-932
This study was carried out to find the possibility of fermenting yam (Dioscorea opposita Thunb.) with Lactobacillus acidophilus and the protective role on stomach lesion of rats. The solutions of raw and extracted yam used were 2 and 6%, and they were
fermented by L. acidophilus at 37°C for 0, 12, 24, and 36 h. At intervals (0, 12, 24, and 36 h), viscosity, titratable acidity (TA), allantoin, and diosgenin
were examined. In the results, it was observed the most desirable data at 12 h with 6% fermented raw yam (FRY) without any
change in the content of allantoin and diosgenin. In the animal study by rats (Sprague-Dawley), the inhibition ratios on gastric
lesion were 53.41% in FRY. Based on these data, it confirmed that raw yam powder fermented by L. acidophilus would be a functional food with the supplement of viable cells and nutraceutical component of allantoin and diosgenin. 相似文献
12.
Anna Okoń Joanna Stadnik Zbigniew Józef Dolatowski 《Food science and biotechnology》2017,26(3):633-641
The effect of the potentially probiotic bacteria strain of Lactobacillus acidophilus Bauer and probiotic bacteria Bifidobacterium animalis ssp. lactis BB12 on proteolytic changes of proteins in dry-cured loins during fermentation and cold storage was studied. Results of the conducted tests demonstrated that the use of probiotic bacteria for the production of dry-cured meats impacts the generation of products of protein proteolysis with high antioxidant activity. The highest antioxidant activity of peptides after fermentation and cold storage was observed in the loin with the strain B. animalis ssp. lactis BB12 and the loin with the mixture of strains L. acidophilus Bauer and B. animalis ssp. lactis BB12. Qualitative analysis of peptides demonstrated that peptides with weight below 3.5 kDa are characterized by the highest capacity of quenching the ABTS cation radical, including the peptides in loins with the strain B. animalis ssp. lactis BB12. 相似文献
13.
Isotherms of shiitake mushroom (Lentinus edodes) at 25 and 40°C were determined and drying kinetics of whole and sliced shiitake mushrooms were tested using a convective air drying method at different drying temperature of 40, 50, 60, and 70°C. The monolayer
moisture contents of the mushroom were 7.23 and 5.44 g water/100 g of dry solids at 25 and 40°C, respectively. Both mushroom
samples showed falling drying rate periods with increasing drying rates with increases in drying temperature, and the drying
rate of the sliced mushrooms was faster than that of the whole mushrooms at the same drying conditions. The kinetic parameters
for dehydration of the mushrooms were determined using the Newton model and the Classical diffusion model. Activation energy
(E
a
) values as determined using the Newton model were 22.58 and 20.48 kJ/mol for the whole and sliced mushrooms, respectively. 相似文献
14.
Four types of meju were made from 100%(w/w) defatted soybean (DFS), a mixture of 80%(w/w) defatted soybean, and 20%(w/w) glasswort (DFS-G),
a mixture of 80%(w/w) defatted soybean and 20%(w/w) rice (DFS-R), and a mixture of 60%(w/w) defatted soybean, 20%(w/w) glasswort,
and 20%(w/w) rice (DFS-GR). Four types of Korean traditional soy sauce were prepared from the 4 types of meju. Mineral and antioxidant contents in the soy sauce made of DFS-G and DFS-GR were significantly higher than others. Citric,
malic, succinic, lactic, and pyroglutamic acid contents in soy sauce made of DFS-R and DFS-GR were 1.3–1.5 times higher than
others. Total nitrogen and free amino acid contents in soy sauce were correlated with DFS concentration in the meju. The bacterial community in the non-fermented meju-making ingredients was replaced largely by Bacillus sp. in the fermented meju. The use of glasswort and rice in the meju-making process did not alter the bacterial community responsible for the fermentation of meju. 相似文献
15.
Thermal inactivation of quality-related enzymes in both cauliflower crude enzyme extracts and fresh tissue samples was studied
in temperature range 50–100 °C. For crude enzyme extracts, several parameters, reaction rate constants (k) and activation energy (E
a) as well as decimal reduction time (D) and (z) values, were used to characterize the thermal stability. The rates of inactivation were found to follow first-order inactivation
kinetics. Activation energies varied between 101.18 and 208.42 kJ mol−1 with z values of 10.59–24.09 °C. The examined kinetics indicated that lipoxygenase was the most heat resistant followed by peroxidase,
polyphenol oxidase, pectin methyl esterase and ascorbic acid oxidase. Furthermore, the obtained results from the blanched
fresh tissues indicated that inactivation of lipoxygenase secured disappearing of any other enzyme activities. Therefore,
this study recommends using lipoxygenase as an indicator enzyme to optimize the thermal treatments of cauliflower products. 相似文献
16.
Mi Jang Jin-Woo Min Dong-Uk Yang Seok-Kyu Jung Se-Young Kim Deok-Chun Yang 《Food science and biotechnology》2011,20(1):131-135
The pH of red ginseng extracts fermented with Saccharomyces cerevisiae and Saccharomyces carlsbergensis decreased rapidly during 3 days of fermentation, with no further significant change thereafter. After 20 days of fermentation,
a relatively small difference remained in the acidity of extracts fermented with S. cerevisiae (0.54%) and S. carlsbergensis (0.58%). Reducing sugar in the S. cerevisiae and S. carlsbergensis extracts decreased from 258.6 to 45.4 and 43.2 mg/mL glucose equivalents, respectively; and ethanol contents increased from
1.5% at day 0 to 16.0 and 15.0%, respectively, at day 20. Ginsenosides Rb1, Rb2, Rc, Re, Rf, and Rg1 decreased during the fermentation with S. cerevisiae, but Rd and Rg3 increased by day 12. Ginsenosides Rb1, Rb2, Rc, Re, and Rg1 decreased gradually in the extract with S. carlsbergensis, but Rd and Rg3 were increased at day 6 and 9, respectively. 相似文献
17.
Response surface methodology was used to predict optimum conditions for hot air roasting of barley grains (temperature, time,
and amount). Antioxidant capacity in the grains was highest under optimum conditions of 250 °C, 63.5 min and 42 g (one and
a half layers). A correlation of R
2 = 0.74 (p < 0.05) was found between 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity and total phenolic contents. Ethanol
and aqueous extracts were prepared from grains roasted under optimum conditions and assessed for antioxidant capacity. Antioxidative
compounds in the extracts were then identified using GC–MS. The IC50 value of ethanol extract was significantly lower (11.45 μg mL–1) than that of aqueous extract (33.54 μg mL–1) and α-tocopherol (12.6 μg mL–1) but higher than BHT (9.59 μg mL–1). The same trend was observed in linoleic acid assay. In reducing power, the ethanol extract and α-tocopherol were not significantly
different. Phenolic acids p-hydroxybenzaldehyde, vallinic and gallic acids were identified as the major compounds in the extracts. The results obtained
from this study show that it is possible to optimize antioxidant capacity in barley grains during roasting. 相似文献
18.
The probiotic properties of Lactobacillus sake C2 isolated from traditional Chinese fermentation cabbage were evaluated. L.
sake C2 displayed good tolerance to the gastrointestinal environments including low pH, presence of bile salts, pepsin, and pancreatin.
L. sake C2 not only could produce the bacteriocin with a broad inhibitory spectrum, but also secrete a large amount of lactic acid
(11.26 mg/mL) and certain amount of H2O2 (3.14 mg/mL). L. sake C2 displayed a high adhesion rate of 15.2 ± 1.2% to Caco-2 cells. Moreover, viable cells of L. sake C2 have fairly strong ability to remove cholesterol (53.2 ± 1.4%). These results indicated that L. sake C2 has a potential as probiotic. Moreover, this study suggested that besides lactic acid bacteria originating from human,
those isolated from fermented foods have potential to be used as probiotic and may be exploited in food industry and probiotic
preparations. 相似文献
19.
Monascus, fermented rice (red mold rice), has been found to reduce the serum total cholesterol and triglyceride due to presence of
lovastatin. Lovastatin acts as an inhibitor of 3-hydroxy-3-methyl glutaryl coenzyme A reductase. Coculture of Monascus purpureus MTCC 369 and Monascus ruber MTCC 1880 was used to produce red mold rice by solid-state fermentation. Optimization of different fermentation process parameters
such as temperature, fermentation time, inoculum volume, and pH of the solid medium was carried out by Box–Behnken’s factorial
design of response surface methodology to maximize lovastatin concentration in red mold rice. Maximum lovastatin production
of 2.83 mg/g was predicted at 14th day in solid medium under optimized process condition. 相似文献
20.
The effects of temperature, pH, inoculum level, and NaCl on the growth and metabolism of Lactobacillus sanfranciscensis and Candida humilis in rye sourdough were determined. The temperature optima for growth of C. humilis and L. sanfranciscensis were 28 and 32 °C, respectively. Yeast growth was inhibited at 35 °C. The pH did not affect yeast growth in the range 3.5–5.5, whereas growth of L. sanfranciscensis was inhibited at pH 4.0. A NaCl concentration of 4% (flour base) inhibited growth of L. sanfranciscensis but not C. humilis. The effects of the process parameters on the formation of lactate, acetate, ethanol, and CO2 by the organisms were generally in agreement with their effects on growth. However, decreased formation of acetate by L. sanfranciscensis was observed at 35 °C although lactate and ethanol formation were not affected. In conclusion, the study provides a rationale for the stable persistence of L. sanfranciscensis and C. humilis in traditional sourdoughs and will facilitate the optimisation of sourdough fermentations in traditional and new applications. 相似文献