Enhanced antioxidant activity of okara through solid state fermentation of GRAS Fungi
Autor(a) principal: | |
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Data de Publicação: | 2020 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Food Science and Technology (Campinas) |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000100178 |
Resumo: | Abstract The enhancement of antioxidant activity of fermented okara was investigated using fungal solid-state fermentation. The initial fungal concentration and water activity were found to influence the enhanced antioxidant capacity of fermented okara. Extracellular enzymes, especially proteases and carbohydrases might facilitate the hydrolysis of okara protein that yielded antioxidative amino acids and peptides, as well as the release of isoflavones-derived components. Fermentation of okara with R. oligosporus with 1.04×10-3 gDCW/gokara as initial concentration, water activity of 0.931 was found to yield the highest antioxidant strength. Whereas for A. Oryzae, 1.6×10-3 gDCW/gokara was optimum as the initial concentration with water activity of 0.913. With these optimum conditions, solid-state fermentation of okara could enhance the antioxidant activity up to 2.6- and 5.5-fold, respectively for R. oligosporus and A. oryzae. Besides having an enhanced antioxidant activity, the fermented okara also had higher protein content, amino nitrogen content, and protein digestibility. |
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Food Science and Technology (Campinas) |
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Enhanced antioxidant activity of okara through solid state fermentation of GRAS FungiantioxidantA. oryzaeokaraR. oligosporussolid-state fermentationAbstract The enhancement of antioxidant activity of fermented okara was investigated using fungal solid-state fermentation. The initial fungal concentration and water activity were found to influence the enhanced antioxidant capacity of fermented okara. Extracellular enzymes, especially proteases and carbohydrases might facilitate the hydrolysis of okara protein that yielded antioxidative amino acids and peptides, as well as the release of isoflavones-derived components. Fermentation of okara with R. oligosporus with 1.04×10-3 gDCW/gokara as initial concentration, water activity of 0.931 was found to yield the highest antioxidant strength. Whereas for A. Oryzae, 1.6×10-3 gDCW/gokara was optimum as the initial concentration with water activity of 0.913. With these optimum conditions, solid-state fermentation of okara could enhance the antioxidant activity up to 2.6- and 5.5-fold, respectively for R. oligosporus and A. oryzae. Besides having an enhanced antioxidant activity, the fermented okara also had higher protein content, amino nitrogen content, and protein digestibility.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2020-03-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000100178Food Science and Technology v.40 n.1 2020reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.37218info:eu-repo/semantics/openAccessSITANGGANG,Azis BoingSINAGA,Wenny Silvia LorenWIE,FeliciaFERNANDO,FranzKRUSONG,Warawuteng2020-05-29T00:00:00Zoai:scielo:S0101-20612020000100178Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2020-05-29T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false |
dc.title.none.fl_str_mv |
Enhanced antioxidant activity of okara through solid state fermentation of GRAS Fungi |
title |
Enhanced antioxidant activity of okara through solid state fermentation of GRAS Fungi |
spellingShingle |
Enhanced antioxidant activity of okara through solid state fermentation of GRAS Fungi SITANGGANG,Azis Boing antioxidant A. oryzae okara R. oligosporus solid-state fermentation |
title_short |
Enhanced antioxidant activity of okara through solid state fermentation of GRAS Fungi |
title_full |
Enhanced antioxidant activity of okara through solid state fermentation of GRAS Fungi |
title_fullStr |
Enhanced antioxidant activity of okara through solid state fermentation of GRAS Fungi |
title_full_unstemmed |
Enhanced antioxidant activity of okara through solid state fermentation of GRAS Fungi |
title_sort |
Enhanced antioxidant activity of okara through solid state fermentation of GRAS Fungi |
author |
SITANGGANG,Azis Boing |
author_facet |
SITANGGANG,Azis Boing SINAGA,Wenny Silvia Loren WIE,Felicia FERNANDO,Franz KRUSONG,Warawut |
author_role |
author |
author2 |
SINAGA,Wenny Silvia Loren WIE,Felicia FERNANDO,Franz KRUSONG,Warawut |
author2_role |
author author author author |
dc.contributor.author.fl_str_mv |
SITANGGANG,Azis Boing SINAGA,Wenny Silvia Loren WIE,Felicia FERNANDO,Franz KRUSONG,Warawut |
dc.subject.por.fl_str_mv |
antioxidant A. oryzae okara R. oligosporus solid-state fermentation |
topic |
antioxidant A. oryzae okara R. oligosporus solid-state fermentation |
description |
Abstract The enhancement of antioxidant activity of fermented okara was investigated using fungal solid-state fermentation. The initial fungal concentration and water activity were found to influence the enhanced antioxidant capacity of fermented okara. Extracellular enzymes, especially proteases and carbohydrases might facilitate the hydrolysis of okara protein that yielded antioxidative amino acids and peptides, as well as the release of isoflavones-derived components. Fermentation of okara with R. oligosporus with 1.04×10-3 gDCW/gokara as initial concentration, water activity of 0.931 was found to yield the highest antioxidant strength. Whereas for A. Oryzae, 1.6×10-3 gDCW/gokara was optimum as the initial concentration with water activity of 0.913. With these optimum conditions, solid-state fermentation of okara could enhance the antioxidant activity up to 2.6- and 5.5-fold, respectively for R. oligosporus and A. oryzae. Besides having an enhanced antioxidant activity, the fermented okara also had higher protein content, amino nitrogen content, and protein digestibility. |
publishDate |
2020 |
dc.date.none.fl_str_mv |
2020-03-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000100178 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000100178 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/fst.37218 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
dc.source.none.fl_str_mv |
Food Science and Technology v.40 n.1 2020 reponame:Food Science and Technology (Campinas) instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) instacron:SBCTA |
instname_str |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
instacron_str |
SBCTA |
institution |
SBCTA |
reponame_str |
Food Science and Technology (Campinas) |
collection |
Food Science and Technology (Campinas) |
repository.name.fl_str_mv |
Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
repository.mail.fl_str_mv |
||revista@sbcta.org.br |
_version_ |
1752126325603172352 |