https://scholars.lib.ntu.edu.tw/handle/123456789/630090
標題: | Production and analysis of metabolites from solid-state fermentation of Chenopodium formosanum (Djulis) sprouts in a bioreactor | 作者: | Hsieh, Chen Che SHU-HAN YU Cheng, Kai Wen Liou, Yu Wei CHENG-CHIH HSU Hsieh, Chang Wei Kuo, Chia Hung KUAN-CHEN CHENG |
關鍵字: | Bioactive compounds | Bioactive peptides | Chenopodium formosanum | Germination | Rhizopus oligosporus | Solid-state fermentation | 公開日期: | 1-六月-2023 | 卷: | 168 | 來源出版物: | Food Research International | 摘要: | The study utilized fresh fourth-day Chenopodium formosanum sprouts as the substrate for Rhizopus oligosporus fermentation. The resultant products showed higher antioxidant capacity than those from C. formosanum grains. Compared to traditional plate fermentation (PF), fermentation in a bioreactor (BF) (35 °C, 0.4 vvm aeration at 5 rpm) led to higher free peptide content (99.56 ± 7.77 mg casein tryptone/g) and enzyme activity (amylase, glucosidase, and proteinase are 2.21 ± 0.01, 54.57 ± 10.88, and 40.81 ± 6.52 U/g, respectively) than traditional plate fermentation (PF). Using mass spectrometry analysis, two peptides TDEYGGSIENRFMN and DNSMLTFEGAPVQGAAAITEK were predicted to possess high bioactive properties as DPP IV and ACE inhibitors. Additionally, over twenty new metabolites (aromatics, amines, fatty acids, and carboxylic acids) were discovered in the BF system compared to its PF counterpart. Results suggest that using a BF system to ferment C. formosanum sprouts is an appropriate method to scale-up fermentation and enhance nutritional values as well as bioactivities. |
URI: | https://scholars.lib.ntu.edu.tw/handle/123456789/630090 | ISSN: | 09639969 | DOI: | 10.1016/j.foodres.2023.112707 |
顯示於: | 生物科技研究所 |
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