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Enrichment of Functional Characteristics in the Okara by the Fermentation of Rhizopus azygosporus
Purpose Okara is a solid waste of soybean-processed foods; it is normally used as a low-priced product, such as fertiliser and feed. An alternative method for the convertion of okara to valorized products is required. Methods This research employed Rhizopus azygosporus with fast-growing property to...
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| Published in: | Waste and biomass valorization 2022, Vol.13 (5), p.2531-2538 |
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| container_title | Waste and biomass valorization |
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| creator | Hu, Chun-Yi Chiu, Mei-Chen Christianty, Rhytia Ayu Chen, Yo-Chia |
| description | Purpose
Okara is a solid waste of soybean-processed foods; it is normally used as a low-priced product, such as fertiliser and feed. An alternative method for the convertion of okara to valorized products is required.
Methods
This research employed
Rhizopus azygosporus
with fast-growing property to ferment bean dregs using solid-state fermentation technology and examined the functional composition and the physiologically effective bioactivities for comparison with unfermented okara.
Results
Rhizopus oligosporus
BCRC 33956 and
R
.
azygosporus
BCRC31158 were cultivated on potato dextrose agar plates for 72 h after which they were used for comparison, and
R
.
azygosporus
exhibited approximately 1.3 times of growth rate than
R
.
oligosporus
. The contents of γ-aminobutyric acid (GABA) and crude polysaccharide in two days ferment accumulated to 696 mg/kg and 40.6%, respectively. During fermentation by
R
.
azygosporus
for 2 days, 74.6% genistin, a type of isoflavone glucoside, was depleted and 106.7 mg/L genistein was detected in the extracts. The results also showed that the proliferation of
R
.
azygosporus
enhanced several bioactivities in the okara fermentation. The relative angiotensin-converting enzyme inhibitory effects in the extracts of unfermented and fermented okara were 74.9% and 132.3%, respectively, compared with those of 10 mM captopril. The antioxidant capacity, including free radical scavenging activity and reducing power, was also significantly increased in okara accompany the growth of
R
.
azygosporus.
An animal study showed that GABA and functional characteristics and contents enriched by
R
.
azygosporus
in the okara fermentation were likely to have an obvious synergistic effect on the reduction of cortisol concentration in stimulated zebrafish, revealing the anti-stress function of fermented okara. Our work provides the process for development as a functional product, especially in anti-stress, which will further increase the value of okara and reduce waste, enabling sustainable consumption and production patterns.
Graphical Abstract |
| doi_str_mv | 10.1007/s12649-021-01672-y |
| format | article |
| fullrecord | <record><control><sourceid>proquest_cross</sourceid><recordid>TN_cdi_proquest_journals_2649728971</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>2649728971</sourcerecordid><originalsourceid>FETCH-LOGICAL-c319t-de67b7ce61d86f22bf5fad0db0b1f028141f2a19a560cb6ffac4e78e3c1ed5873</originalsourceid><addsrcrecordid>eNp9kE9LwzAYh4MoOOa-gKeA52retE3ao4xNhcFAFLyFNE3Wzq2pSXroPr3tKnrz9P7h97zwPgjdArkHQviDB8qSPCIUIgKM06i_QDPIOI8oSz8uf_sErtHC-z0hQxQyGvMZkqvG1ao66iZga_C6a1SobSMPeFlJJ1XQrvahVh7XDQ6VxtvPYY2L_jystRtJOSIj_lrVJ9t2HstTv7O-ta7zN-jKyIPXi586R-_r1dvyOdpsn16Wj5tIxZCHqNSMF1xpBmXGDKWFSY0sSVmQAgyhGSRgqIRcpoyoghkjVaJ5pmMFukwzHs_R3XS3dfar0z6Ive3c8IkXox5Os5zDkKJTSjnrvdNGtK4-StcLIGK0KSabYlAkzjZFP0DxBPkh3Oy0-zv9D_UNLRR6ag</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>2649728971</pqid></control><display><type>article</type><title>Enrichment of Functional Characteristics in the Okara by the Fermentation of Rhizopus azygosporus</title><source>Springer Link</source><creator>Hu, Chun-Yi ; Chiu, Mei-Chen ; Christianty, Rhytia Ayu ; Chen, Yo-Chia</creator><creatorcontrib>Hu, Chun-Yi ; Chiu, Mei-Chen ; Christianty, Rhytia Ayu ; Chen, Yo-Chia</creatorcontrib><description>Purpose
Okara is a solid waste of soybean-processed foods; it is normally used as a low-priced product, such as fertiliser and feed. An alternative method for the convertion of okara to valorized products is required.
Methods
This research employed
Rhizopus azygosporus
with fast-growing property to ferment bean dregs using solid-state fermentation technology and examined the functional composition and the physiologically effective bioactivities for comparison with unfermented okara.
Results
Rhizopus oligosporus
BCRC 33956 and
R
.
azygosporus
BCRC31158 were cultivated on potato dextrose agar plates for 72 h after which they were used for comparison, and
R
.
azygosporus
exhibited approximately 1.3 times of growth rate than
R
.
oligosporus
. The contents of γ-aminobutyric acid (GABA) and crude polysaccharide in two days ferment accumulated to 696 mg/kg and 40.6%, respectively. During fermentation by
R
.
azygosporus
for 2 days, 74.6% genistin, a type of isoflavone glucoside, was depleted and 106.7 mg/L genistein was detected in the extracts. The results also showed that the proliferation of
R
.
azygosporus
enhanced several bioactivities in the okara fermentation. The relative angiotensin-converting enzyme inhibitory effects in the extracts of unfermented and fermented okara were 74.9% and 132.3%, respectively, compared with those of 10 mM captopril. The antioxidant capacity, including free radical scavenging activity and reducing power, was also significantly increased in okara accompany the growth of
R
.
azygosporus.
An animal study showed that GABA and functional characteristics and contents enriched by
R
.
azygosporus
in the okara fermentation were likely to have an obvious synergistic effect on the reduction of cortisol concentration in stimulated zebrafish, revealing the anti-stress function of fermented okara. Our work provides the process for development as a functional product, especially in anti-stress, which will further increase the value of okara and reduce waste, enabling sustainable consumption and production patterns.
Graphical Abstract</description><identifier>ISSN: 1877-2641</identifier><identifier>EISSN: 1877-265X</identifier><identifier>DOI: 10.1007/s12649-021-01672-y</identifier><language>eng</language><publisher>Dordrecht: Springer Netherlands</publisher><subject>Angiotensin ; Antioxidants ; Biological activity ; Captopril ; Composition effects ; Cortisol ; Dextrose ; Engineering ; Environment ; Environmental Engineering/Biotechnology ; Fermentation ; Fertilizers ; Food processing ; Free radicals ; Fungi ; Genistein ; Growth rate ; Industrial Pollution Prevention ; Okara ; Original Paper ; Peptidyl-dipeptidase A ; Polysaccharides ; Potatoes ; Processed foods ; Renewable and Green Energy ; Rhizopus ; Scavenging ; Solid state fermentation ; Solid wastes ; Soybeans ; Stress functions ; Sustainable consumption ; Sustainable use ; Synergistic effect ; Waste Management/Waste Technology ; Zebrafish ; γ-Aminobutyric acid</subject><ispartof>Waste and biomass valorization, 2022, Vol.13 (5), p.2531-2538</ispartof><rights>The Author(s), under exclusive licence to Springer Nature B.V. 2022</rights><rights>The Author(s), under exclusive licence to Springer Nature B.V. 2022.</rights><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c319t-de67b7ce61d86f22bf5fad0db0b1f028141f2a19a560cb6ffac4e78e3c1ed5873</citedby><cites>FETCH-LOGICAL-c319t-de67b7ce61d86f22bf5fad0db0b1f028141f2a19a560cb6ffac4e78e3c1ed5873</cites><orcidid>0000-0002-3309-7297</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>315,786,790,27957,27958</link.rule.ids></links><search><creatorcontrib>Hu, Chun-Yi</creatorcontrib><creatorcontrib>Chiu, Mei-Chen</creatorcontrib><creatorcontrib>Christianty, Rhytia Ayu</creatorcontrib><creatorcontrib>Chen, Yo-Chia</creatorcontrib><title>Enrichment of Functional Characteristics in the Okara by the Fermentation of Rhizopus azygosporus</title><title>Waste and biomass valorization</title><addtitle>Waste Biomass Valor</addtitle><description>Purpose
Okara is a solid waste of soybean-processed foods; it is normally used as a low-priced product, such as fertiliser and feed. An alternative method for the convertion of okara to valorized products is required.
Methods
This research employed
Rhizopus azygosporus
with fast-growing property to ferment bean dregs using solid-state fermentation technology and examined the functional composition and the physiologically effective bioactivities for comparison with unfermented okara.
Results
Rhizopus oligosporus
BCRC 33956 and
R
.
azygosporus
BCRC31158 were cultivated on potato dextrose agar plates for 72 h after which they were used for comparison, and
R
.
azygosporus
exhibited approximately 1.3 times of growth rate than
R
.
oligosporus
. The contents of γ-aminobutyric acid (GABA) and crude polysaccharide in two days ferment accumulated to 696 mg/kg and 40.6%, respectively. During fermentation by
R
.
azygosporus
for 2 days, 74.6% genistin, a type of isoflavone glucoside, was depleted and 106.7 mg/L genistein was detected in the extracts. The results also showed that the proliferation of
R
.
azygosporus
enhanced several bioactivities in the okara fermentation. The relative angiotensin-converting enzyme inhibitory effects in the extracts of unfermented and fermented okara were 74.9% and 132.3%, respectively, compared with those of 10 mM captopril. The antioxidant capacity, including free radical scavenging activity and reducing power, was also significantly increased in okara accompany the growth of
R
.
azygosporus.
An animal study showed that GABA and functional characteristics and contents enriched by
R
.
azygosporus
in the okara fermentation were likely to have an obvious synergistic effect on the reduction of cortisol concentration in stimulated zebrafish, revealing the anti-stress function of fermented okara. Our work provides the process for development as a functional product, especially in anti-stress, which will further increase the value of okara and reduce waste, enabling sustainable consumption and production patterns.
Graphical Abstract</description><subject>Angiotensin</subject><subject>Antioxidants</subject><subject>Biological activity</subject><subject>Captopril</subject><subject>Composition effects</subject><subject>Cortisol</subject><subject>Dextrose</subject><subject>Engineering</subject><subject>Environment</subject><subject>Environmental Engineering/Biotechnology</subject><subject>Fermentation</subject><subject>Fertilizers</subject><subject>Food processing</subject><subject>Free radicals</subject><subject>Fungi</subject><subject>Genistein</subject><subject>Growth rate</subject><subject>Industrial Pollution Prevention</subject><subject>Okara</subject><subject>Original Paper</subject><subject>Peptidyl-dipeptidase A</subject><subject>Polysaccharides</subject><subject>Potatoes</subject><subject>Processed foods</subject><subject>Renewable and Green Energy</subject><subject>Rhizopus</subject><subject>Scavenging</subject><subject>Solid state fermentation</subject><subject>Solid wastes</subject><subject>Soybeans</subject><subject>Stress functions</subject><subject>Sustainable consumption</subject><subject>Sustainable use</subject><subject>Synergistic effect</subject><subject>Waste Management/Waste Technology</subject><subject>Zebrafish</subject><subject>γ-Aminobutyric acid</subject><issn>1877-2641</issn><issn>1877-265X</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2022</creationdate><recordtype>article</recordtype><recordid>eNp9kE9LwzAYh4MoOOa-gKeA52retE3ao4xNhcFAFLyFNE3Wzq2pSXroPr3tKnrz9P7h97zwPgjdArkHQviDB8qSPCIUIgKM06i_QDPIOI8oSz8uf_sErtHC-z0hQxQyGvMZkqvG1ao66iZga_C6a1SobSMPeFlJJ1XQrvahVh7XDQ6VxtvPYY2L_jystRtJOSIj_lrVJ9t2HstTv7O-ta7zN-jKyIPXi586R-_r1dvyOdpsn16Wj5tIxZCHqNSMF1xpBmXGDKWFSY0sSVmQAgyhGSRgqIRcpoyoghkjVaJ5pmMFukwzHs_R3XS3dfar0z6Ive3c8IkXox5Os5zDkKJTSjnrvdNGtK4-StcLIGK0KSabYlAkzjZFP0DxBPkh3Oy0-zv9D_UNLRR6ag</recordid><startdate>2022</startdate><enddate>2022</enddate><creator>Hu, Chun-Yi</creator><creator>Chiu, Mei-Chen</creator><creator>Christianty, Rhytia Ayu</creator><creator>Chen, Yo-Chia</creator><general>Springer Netherlands</general><general>Springer Nature B.V</general><scope>AAYXX</scope><scope>CITATION</scope><orcidid>https://orcid.org/0000-0002-3309-7297</orcidid></search><sort><creationdate>2022</creationdate><title>Enrichment of Functional Characteristics in the Okara by the Fermentation of Rhizopus azygosporus</title><author>Hu, Chun-Yi ; Chiu, Mei-Chen ; Christianty, Rhytia Ayu ; Chen, Yo-Chia</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c319t-de67b7ce61d86f22bf5fad0db0b1f028141f2a19a560cb6ffac4e78e3c1ed5873</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2022</creationdate><topic>Angiotensin</topic><topic>Antioxidants</topic><topic>Biological activity</topic><topic>Captopril</topic><topic>Composition effects</topic><topic>Cortisol</topic><topic>Dextrose</topic><topic>Engineering</topic><topic>Environment</topic><topic>Environmental Engineering/Biotechnology</topic><topic>Fermentation</topic><topic>Fertilizers</topic><topic>Food processing</topic><topic>Free radicals</topic><topic>Fungi</topic><topic>Genistein</topic><topic>Growth rate</topic><topic>Industrial Pollution Prevention</topic><topic>Okara</topic><topic>Original Paper</topic><topic>Peptidyl-dipeptidase A</topic><topic>Polysaccharides</topic><topic>Potatoes</topic><topic>Processed foods</topic><topic>Renewable and Green Energy</topic><topic>Rhizopus</topic><topic>Scavenging</topic><topic>Solid state fermentation</topic><topic>Solid wastes</topic><topic>Soybeans</topic><topic>Stress functions</topic><topic>Sustainable consumption</topic><topic>Sustainable use</topic><topic>Synergistic effect</topic><topic>Waste Management/Waste Technology</topic><topic>Zebrafish</topic><topic>γ-Aminobutyric acid</topic><toplevel>online_resources</toplevel><creatorcontrib>Hu, Chun-Yi</creatorcontrib><creatorcontrib>Chiu, Mei-Chen</creatorcontrib><creatorcontrib>Christianty, Rhytia Ayu</creatorcontrib><creatorcontrib>Chen, Yo-Chia</creatorcontrib><collection>CrossRef</collection><jtitle>Waste and biomass valorization</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Hu, Chun-Yi</au><au>Chiu, Mei-Chen</au><au>Christianty, Rhytia Ayu</au><au>Chen, Yo-Chia</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Enrichment of Functional Characteristics in the Okara by the Fermentation of Rhizopus azygosporus</atitle><jtitle>Waste and biomass valorization</jtitle><stitle>Waste Biomass Valor</stitle><date>2022</date><risdate>2022</risdate><volume>13</volume><issue>5</issue><spage>2531</spage><epage>2538</epage><pages>2531-2538</pages><issn>1877-2641</issn><eissn>1877-265X</eissn><abstract>Purpose
Okara is a solid waste of soybean-processed foods; it is normally used as a low-priced product, such as fertiliser and feed. An alternative method for the convertion of okara to valorized products is required.
Methods
This research employed
Rhizopus azygosporus
with fast-growing property to ferment bean dregs using solid-state fermentation technology and examined the functional composition and the physiologically effective bioactivities for comparison with unfermented okara.
Results
Rhizopus oligosporus
BCRC 33956 and
R
.
azygosporus
BCRC31158 were cultivated on potato dextrose agar plates for 72 h after which they were used for comparison, and
R
.
azygosporus
exhibited approximately 1.3 times of growth rate than
R
.
oligosporus
. The contents of γ-aminobutyric acid (GABA) and crude polysaccharide in two days ferment accumulated to 696 mg/kg and 40.6%, respectively. During fermentation by
R
.
azygosporus
for 2 days, 74.6% genistin, a type of isoflavone glucoside, was depleted and 106.7 mg/L genistein was detected in the extracts. The results also showed that the proliferation of
R
.
azygosporus
enhanced several bioactivities in the okara fermentation. The relative angiotensin-converting enzyme inhibitory effects in the extracts of unfermented and fermented okara were 74.9% and 132.3%, respectively, compared with those of 10 mM captopril. The antioxidant capacity, including free radical scavenging activity and reducing power, was also significantly increased in okara accompany the growth of
R
.
azygosporus.
An animal study showed that GABA and functional characteristics and contents enriched by
R
.
azygosporus
in the okara fermentation were likely to have an obvious synergistic effect on the reduction of cortisol concentration in stimulated zebrafish, revealing the anti-stress function of fermented okara. Our work provides the process for development as a functional product, especially in anti-stress, which will further increase the value of okara and reduce waste, enabling sustainable consumption and production patterns.
Graphical Abstract</abstract><cop>Dordrecht</cop><pub>Springer Netherlands</pub><doi>10.1007/s12649-021-01672-y</doi><tpages>8</tpages><orcidid>https://orcid.org/0000-0002-3309-7297</orcidid></addata></record> |
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| ispartof | Waste and biomass valorization, 2022, Vol.13 (5), p.2531-2538 |
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| source | Springer Link |
| subjects | Angiotensin Antioxidants Biological activity Captopril Composition effects Cortisol Dextrose Engineering Environment Environmental Engineering/Biotechnology Fermentation Fertilizers Food processing Free radicals Fungi Genistein Growth rate Industrial Pollution Prevention Okara Original Paper Peptidyl-dipeptidase A Polysaccharides Potatoes Processed foods Renewable and Green Energy Rhizopus Scavenging Solid state fermentation Solid wastes Soybeans Stress functions Sustainable consumption Sustainable use Synergistic effect Waste Management/Waste Technology Zebrafish γ-Aminobutyric acid |
| title | Enrichment of Functional Characteristics in the Okara by the Fermentation of Rhizopus azygosporus |
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