Comparative analysis of solid-state bioprocessing and enzymatic treatment of finger millet for mobilization of bound phenolics
The present work investigates the probable bioprocessing technique to mobilize the bound phenolics naturally found in finger millet cell wall for enriching it with dietary antioxidants. Comparative study was performed between the exogenous enzymatic treatment and solid-state fermentation of grain (S...
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| Veröffentlicht in: | Bioprocess and biosystems engineering 2013-11, Vol.36 (11), p.1563-1569 |
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| container_title | Bioprocess and biosystems engineering |
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| creator | Yadav, Geetanjali Singh, Anshu Bhattacharya, Patrali Yuvraj, Jude Banerjee, Rintu |
| description | The present work investigates the probable bioprocessing technique to mobilize the bound phenolics naturally found in finger millet cell wall for enriching it with dietary antioxidants. Comparative study was performed between the exogenous enzymatic treatment and solid-state fermentation of grain (SSF) with a food grade organism
Rhizopus oryzae
. SSF results indicated that at the 6th day of incubation, total phenolic content (18.64 mg gallic acid equivalent/gds) and antioxidant property (DPPH radical scavenging activity of 39.03 %, metal chelating ability of 54 % and better reducing power) of finger millet were drastically enhanced when fermented with GRAS filamentous fungi. During the enzymatic bioprocessing, most of the phenolics released during the hydrolysis, leached out into the liquid portion rather than retaining them within the millet grain, resulting in overall loss of dietary antioxidant. The present study establishes the most effective strategy to enrich the finger millet with phenolic antioxidants. |
| doi_str_mv | 10.1007/s00449-013-0924-4 |
| format | Article |
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Rhizopus oryzae
. SSF results indicated that at the 6th day of incubation, total phenolic content (18.64 mg gallic acid equivalent/gds) and antioxidant property (DPPH radical scavenging activity of 39.03 %, metal chelating ability of 54 % and better reducing power) of finger millet were drastically enhanced when fermented with GRAS filamentous fungi. During the enzymatic bioprocessing, most of the phenolics released during the hydrolysis, leached out into the liquid portion rather than retaining them within the millet grain, resulting in overall loss of dietary antioxidant. The present study establishes the most effective strategy to enrich the finger millet with phenolic antioxidants.</description><identifier>ISSN: 1615-7591</identifier><identifier>EISSN: 1615-7605</identifier><identifier>DOI: 10.1007/s00449-013-0924-4</identifier><identifier>PMID: 23456252</identifier><language>eng</language><publisher>Berlin/Heidelberg: Springer Berlin Heidelberg</publisher><subject>Antioxidants ; beta-Glucosidase - chemistry ; Biotechnology ; Chemistry ; Chemistry and Materials Science ; Comparative analysis ; Comparative studies ; Environmental Engineering/Biotechnology ; Enzymes ; Fermentation ; Food Science ; Industrial and Production Engineering ; Industrial Chemistry/Chemical Engineering ; Millet ; Original Paper ; Panicum - chemistry ; Phenols ; Phenols - chemistry ; Rhizopus oryzae ; Solid state physics</subject><ispartof>Bioprocess and biosystems engineering, 2013-11, Vol.36 (11), p.1563-1569</ispartof><rights>Springer-Verlag Berlin Heidelberg 2013</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c442t-78e7c7131884b26127451f398dfb065babe24e09671d2fce38da55d4f5cb77a3</citedby><cites>FETCH-LOGICAL-c442t-78e7c7131884b26127451f398dfb065babe24e09671d2fce38da55d4f5cb77a3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://link.springer.com/content/pdf/10.1007/s00449-013-0924-4$$EPDF$$P50$$Gspringer$$H</linktopdf><linktohtml>$$Uhttps://link.springer.com/10.1007/s00449-013-0924-4$$EHTML$$P50$$Gspringer$$H</linktohtml><link.rule.ids>314,780,784,27924,27925,41488,42557,51319</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/23456252$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Yadav, Geetanjali</creatorcontrib><creatorcontrib>Singh, Anshu</creatorcontrib><creatorcontrib>Bhattacharya, Patrali</creatorcontrib><creatorcontrib>Yuvraj, Jude</creatorcontrib><creatorcontrib>Banerjee, Rintu</creatorcontrib><title>Comparative analysis of solid-state bioprocessing and enzymatic treatment of finger millet for mobilization of bound phenolics</title><title>Bioprocess and biosystems engineering</title><addtitle>Bioprocess Biosyst Eng</addtitle><addtitle>Bioprocess Biosyst Eng</addtitle><description>The present work investigates the probable bioprocessing technique to mobilize the bound phenolics naturally found in finger millet cell wall for enriching it with dietary antioxidants. Comparative study was performed between the exogenous enzymatic treatment and solid-state fermentation of grain (SSF) with a food grade organism
Rhizopus oryzae
. SSF results indicated that at the 6th day of incubation, total phenolic content (18.64 mg gallic acid equivalent/gds) and antioxidant property (DPPH radical scavenging activity of 39.03 %, metal chelating ability of 54 % and better reducing power) of finger millet were drastically enhanced when fermented with GRAS filamentous fungi. During the enzymatic bioprocessing, most of the phenolics released during the hydrolysis, leached out into the liquid portion rather than retaining them within the millet grain, resulting in overall loss of dietary antioxidant. The present study establishes the most effective strategy to enrich the finger millet with phenolic antioxidants.</description><subject>Antioxidants</subject><subject>beta-Glucosidase - chemistry</subject><subject>Biotechnology</subject><subject>Chemistry</subject><subject>Chemistry and Materials Science</subject><subject>Comparative analysis</subject><subject>Comparative studies</subject><subject>Environmental Engineering/Biotechnology</subject><subject>Enzymes</subject><subject>Fermentation</subject><subject>Food Science</subject><subject>Industrial and Production Engineering</subject><subject>Industrial Chemistry/Chemical Engineering</subject><subject>Millet</subject><subject>Original Paper</subject><subject>Panicum - chemistry</subject><subject>Phenols</subject><subject>Phenols - chemistry</subject><subject>Rhizopus oryzae</subject><subject>Solid state physics</subject><issn>1615-7591</issn><issn>1615-7605</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2013</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><sourceid>ABUWG</sourceid><sourceid>AFKRA</sourceid><sourceid>AZQEC</sourceid><sourceid>BENPR</sourceid><sourceid>CCPQU</sourceid><sourceid>DWQXO</sourceid><sourceid>GNUQQ</sourceid><recordid>eNqNkcFLHTEQxoO0qFX_gF7KQi9etibZzGb3KI_WCoIX7yHJTjSyu3lNssLz4N_ebJ-WUij0NAPz-75h5iPkI6NfGKXyIlEqRF9T1tS056IWB-SYtQxq2VJ499ZDz47Ih5QeKWXQcXpIjngjoOXAj8nLJkxbHXX2T1jpWY-75FMVXJXC6Ic6ZZ2xMj5sY7CYkp_vCzVUOD_vpiKyVY6o84RzXkWuzDFWkx9HzJULpQ3Gj_65oGFeCROWIt8-4Fz8bTol750eE5691hNy9-3r3eZ7fXN7db25vKmtEDzXskNpJWtY1wnDW8alAOaavhucoS0YbZALpH0r2cCdxaYbNMAgHFgjpW5OyPnetpzxY8GU1eSTxXHUM4YlKSagA0F7oP-BikZw6IEV9PNf6GNYYvnhL4o3INteFortKRtDShGd2kY_6bhTjKo1RrWPUZUY1RqjEkXz6dV5MRMOvxVvuRWA74FURuvP_1j9T9eftA2pRA</recordid><startdate>20131101</startdate><enddate>20131101</enddate><creator>Yadav, Geetanjali</creator><creator>Singh, Anshu</creator><creator>Bhattacharya, Patrali</creator><creator>Yuvraj, Jude</creator><creator>Banerjee, Rintu</creator><general>Springer Berlin Heidelberg</general><general>Springer Nature B.V</general><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>3V.</scope><scope>7QL</scope><scope>7T7</scope><scope>7X7</scope><scope>7XB</scope><scope>88A</scope><scope>88E</scope><scope>88I</scope><scope>8AO</scope><scope>8FD</scope><scope>8FE</scope><scope>8FH</scope><scope>8FI</scope><scope>8FJ</scope><scope>8FK</scope><scope>ABUWG</scope><scope>AFKRA</scope><scope>AZQEC</scope><scope>BBNVY</scope><scope>BENPR</scope><scope>BHPHI</scope><scope>C1K</scope><scope>CCPQU</scope><scope>DWQXO</scope><scope>FR3</scope><scope>FYUFA</scope><scope>GHDGH</scope><scope>GNUQQ</scope><scope>HCIFZ</scope><scope>K9.</scope><scope>LK8</scope><scope>M0S</scope><scope>M1P</scope><scope>M2P</scope><scope>M7N</scope><scope>M7P</scope><scope>P64</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>Q9U</scope><scope>7X8</scope><scope>7QO</scope></search><sort><creationdate>20131101</creationdate><title>Comparative analysis of solid-state bioprocessing and enzymatic treatment of finger millet for mobilization of bound phenolics</title><author>Yadav, Geetanjali ; Singh, Anshu ; Bhattacharya, Patrali ; Yuvraj, Jude ; Banerjee, Rintu</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c442t-78e7c7131884b26127451f398dfb065babe24e09671d2fce38da55d4f5cb77a3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2013</creationdate><topic>Antioxidants</topic><topic>beta-Glucosidase - 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Academic</collection><collection>Biotechnology Research Abstracts</collection><jtitle>Bioprocess and biosystems engineering</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Yadav, Geetanjali</au><au>Singh, Anshu</au><au>Bhattacharya, Patrali</au><au>Yuvraj, Jude</au><au>Banerjee, Rintu</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Comparative analysis of solid-state bioprocessing and enzymatic treatment of finger millet for mobilization of bound phenolics</atitle><jtitle>Bioprocess and biosystems engineering</jtitle><stitle>Bioprocess Biosyst Eng</stitle><addtitle>Bioprocess Biosyst Eng</addtitle><date>2013-11-01</date><risdate>2013</risdate><volume>36</volume><issue>11</issue><spage>1563</spage><epage>1569</epage><pages>1563-1569</pages><issn>1615-7591</issn><eissn>1615-7605</eissn><abstract>The present work investigates the probable bioprocessing technique to mobilize the bound phenolics naturally found in finger millet cell wall for enriching it with dietary antioxidants. Comparative study was performed between the exogenous enzymatic treatment and solid-state fermentation of grain (SSF) with a food grade organism
Rhizopus oryzae
. SSF results indicated that at the 6th day of incubation, total phenolic content (18.64 mg gallic acid equivalent/gds) and antioxidant property (DPPH radical scavenging activity of 39.03 %, metal chelating ability of 54 % and better reducing power) of finger millet were drastically enhanced when fermented with GRAS filamentous fungi. During the enzymatic bioprocessing, most of the phenolics released during the hydrolysis, leached out into the liquid portion rather than retaining them within the millet grain, resulting in overall loss of dietary antioxidant. The present study establishes the most effective strategy to enrich the finger millet with phenolic antioxidants.</abstract><cop>Berlin/Heidelberg</cop><pub>Springer Berlin Heidelberg</pub><pmid>23456252</pmid><doi>10.1007/s00449-013-0924-4</doi><tpages>7</tpages></addata></record> |
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| ispartof | Bioprocess and biosystems engineering, 2013-11, Vol.36 (11), p.1563-1569 |
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| subjects | Antioxidants beta-Glucosidase - chemistry Biotechnology Chemistry Chemistry and Materials Science Comparative analysis Comparative studies Environmental Engineering/Biotechnology Enzymes Fermentation Food Science Industrial and Production Engineering Industrial Chemistry/Chemical Engineering Millet Original Paper Panicum - chemistry Phenols Phenols - chemistry Rhizopus oryzae Solid state physics |
| title | Comparative analysis of solid-state bioprocessing and enzymatic treatment of finger millet for mobilization of bound phenolics |
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