دورية أكاديمية
Enhancing phenolic and lipid compound production in oat bran via acid pretreatment and solid-state fermentation with Aspergillus niger.
| العنوان: | Enhancing phenolic and lipid compound production in oat bran via acid pretreatment and solid-state fermentation with Aspergillus niger. |
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| المؤلفون: | Nemes SA; Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Manastur 3-5, Cluj-Napoca 400372, Romania; Faculty of Agriculture, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Manastur 3-5, Cluj-Napoca 400372, Romania. Electronic address: amalia.nemes@usamvcluj.ro., Fărcas AC; Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Manastur 3-5, Cluj-Napoca 400372, Romania; Faculty of Agriculture, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Manastur 3-5, Cluj-Napoca 400372, Romania. Electronic address: anca.farcas@usamvcluj.ro., Ranga F; Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Manastur 3-5, Cluj-Napoca 400372, Romania; Faculty of Agriculture, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Manastur 3-5, Cluj-Napoca 400372, Romania. Electronic address: floricutza_ro@yahoo.com., Teleky BE; Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Manastur 3-5, Cluj-Napoca 400372, Romania; Faculty of Agriculture, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Manastur 3-5, Cluj-Napoca 400372, Romania. Electronic address: bernadette.teleky@usamvcluj.ro., Călinoiu LF; Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Manastur 3-5, Cluj-Napoca 400372, Romania; Faculty of Agriculture, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Manastur 3-5, Cluj-Napoca 400372, Romania. Electronic address: lavinia.calinoiu@usamvcluj.ro., Dulf FV; Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Manastur 3-5, Cluj-Napoca 400372, Romania; Faculty of Agriculture, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Manastur 3-5, Cluj-Napoca 400372, Romania. Electronic address: francisc.dulf@usamvcluj.ro., Vodnar DC; Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Manastur 3-5, Cluj-Napoca 400372, Romania; Faculty of Agriculture, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Manastur 3-5, Cluj-Napoca 400372, Romania. Electronic address: dan.vodnar@usamvcluj.ro. |
| المصدر: | New biotechnology [N Biotechnol] 2024 Jul 23; Vol. 83, pp. 91-100. Date of Electronic Publication: 2024 Jul 23. |
| Publication Model: | Ahead of Print |
| نوع المنشور: | Journal Article |
| اللغة: | English |
| بيانات الدورية: | Publisher: Elsevier Country of Publication: Netherlands NLM ID: 101465345 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1876-4347 (Electronic) Linking ISSN: 18716784 NLM ISO Abbreviation: N Biotechnol Subsets: MEDLINE |
| أسماء مطبوعة: | Original Publication: Amsterdam : Elsevier |
| مستخلص: | Oat (Avena sativa) processing generates a large amount of by-products, especially oat bran. These by-products are excellent sources of bioactive compounds such as polyphenols and essential fatty acids. Therefore, enhancing the extraction of these bioactive substances and incorporating them into the human diet is critical. This study investigates the effect of acid pretreatment on the solid-state fermentation of oat bran with Aspergillus niger, with an emphasis on the bioaccessibility of phenolic acids and lipid profile. The results showed a considerable increase in reducing sugars following acid pretreatment. On the sixth day, there was a notable increase in the total phenolic content, reaching 58.114 ± 0.09 mg GAE/g DW, and the vanillic acid level significantly rose to 77.419 ± 0.27 μg/g DW. The lipid profile study revealed changes ranging from 4.66 % in the control to 7.33 % on the sixth day of SSF. Aside from biochemical alterations, antioxidant activity measurement using the DPPH technique demonstrated the maximum scavenging activity on day 4 (83.33 %). This study highlights acid pretreatment's role in enhancing bioactive compound accessibility in solid-state fermentation and its importance for functional food development. Competing Interests: Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper. (Copyright © 2024 The Authors. Published by Elsevier B.V. All rights reserved.) |
| فهرسة مساهمة: | Keywords: Antioxidant compounds; Bioprocess; Cereal by-products; Chemical pretreatment; Fatty acids |
| تواريخ الأحداث: | Date Created: 20240725 Latest Revision: 20240727 |
| رمز التحديث: | 20240728 |
| DOI: | 10.1016/j.nbt.2024.07.003 |
| PMID: | 39053684 |
| قاعدة البيانات: | MEDLINE |
Full Text Finder | تدمد: | 1876-4347 |
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| DOI: | 10.1016/j.nbt.2024.07.003 |