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Mobilization of phenolic antioxidants from defatted soybean powders by Lentinus edodes during solid-state bioprocessing 1 1 As solid-state growth by filamentous fungi actually does not have an anaerobic phase typical of yeast and bacterial fermentation, we have started to refer to such aerobic fungal growth as solid-state processing or solid-state growth. is associated with enhanced production of laccase

Patrick McCue; Akiyo Horii; Kalidas Shetty;
Program in Molecular and Cellular Biology, University of Massachusetts, Amherst, MA 01003, USA; Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA;

Abstract(#br)The ability of Lentinus edodes to mobilize phenolic antioxidants from powdered soybean during solid-state bioprocessing was investigated. L. edodes was inoculated into sterilized soybean powder and phenolic antioxidant mobilization was determined. The results show that L. edodes bioprocessing was very effective in mobilizing phenolic antioxidants from soybean powder. Postprocessing, phenolic content had increased 90% to 11.3 mg/g dry weight (wt) in water extract and 232% to 5.8 mg/g dry wt in ethanol extract. Furthermore, phenolic antioxidant mobilization was related to the activity of the carbohydrate-cleaving enzymes α-amylase and β-glucosidase, but not α-glucosidase, and was associated with increased activity of laccase, an enzyme involved in lignin biodegradation. The phenolic antioxidant mobilization and enzyme activities were attributed to remobilization of soybean polymeric phenolics via lignin biodegradation-related activities.

Phenolic antioxidant; Lentinus edodes; Solid-state bioprocessing; Glucosidase; Amylase; Laccase; Industrial relevance : A reduced risk for certain types of cancer has been linked to a high consumption of fermented soy products. Microbially fermented and bioprocessed soybean is rich in phenolic aglycones which are more biologically active and more readily absorbed in the body than their β-glycosides. This study aimed to maximize the phenolic antioxidant content of defatted soybean powders through aerobic;

Innovative Food Science and Emerging Technologies

Elsevierjournal

10.1016/j.ifset.2004.05.003

2004

385-392

Elsevier Ltd

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