Regulation of the phenolic release and conversion in oats (Avena sativa L.) by co-microbiological fermentation with Monascus anka, Saccharomyces cerevisiae and Bacillus subtilis.

IF 3.5 3区 生物学 Q2 BIOTECHNOLOGY & APPLIED MICROBIOLOGY Bioprocess and Biosystems Engineering Pub Date : 2024-12-20 DOI:10.1007/s00449-024-03109-x
Zixuan Wang, Du Luo, Wenjing Xu, Haoqun Liu, Mei Pang, Gong Chen
{"title":"Regulation of the phenolic release and conversion in oats (Avena sativa L.) by co-microbiological fermentation with Monascus anka, Saccharomyces cerevisiae and Bacillus subtilis.","authors":"Zixuan Wang, Du Luo, Wenjing Xu, Haoqun Liu, Mei Pang, Gong Chen","doi":"10.1007/s00449-024-03109-x","DOIUrl":null,"url":null,"abstract":"<p><p>Microbial fermentation is an effective method to improve the functional activity of oats (Avena sativa L.), while there are some limitations to the advantages of single microbial fermentation. In this study, a microbial co-culture fermentation system with Monascus anka, Saccharomyces cerevisiae and Bacillus subtilis to release and conversion oat phenolics was established. Results showed that the optimal microbial co-fermentation system was obtained by adding Saccharomyces cerevisiae on the fourth day and Bacillus subtilis on the eighth day during Monascus anka fermentation (MF + 4S + 8B). The phenolic content was reached 26.93 mg GAE/g DW, which increased 41.08 times compared to un-fermented oats (UF). In the process of co-fermentation systems, cellulase and β-glucosidase (r<sup>2</sup> = 0.97, p < 0.01) had a positive correlation with the release of phenolics. SEM combined with HPLC showed that the complex enzyme system produced by microbial co-fermentation enhanced the disruption of oat cell structure, as well as altered the phenolics fractions and facilitated the conversion of bound phenolics to free phenolics, especially the content of chlorogenic acid and vanillic acid in the free forms was increased 31.42 and 14.15 times, respectively. Additionally, the phenolic contents were increased and the components were changed with the microbial co-fermentation of crude enzyme solution further added, which validated the positive influence of complex enzyme system of MF + 4S + 8B in the phenolic release and transformation of oats. Therefore, this study systematically investigated the phenolic mobilization in oats during the co-fermentation period, which provides a viable option for improving the functional properties of cereal products, as well as the application of microbial cell factories.</p>","PeriodicalId":9024,"journal":{"name":"Bioprocess and Biosystems Engineering","volume":" ","pages":""},"PeriodicalIF":3.5000,"publicationDate":"2024-12-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Bioprocess and Biosystems Engineering","FirstCategoryId":"5","ListUrlMain":"https://doi.org/10.1007/s00449-024-03109-x","RegionNum":3,"RegionCategory":"生物学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"BIOTECHNOLOGY & APPLIED MICROBIOLOGY","Score":null,"Total":0}
引用次数: 0

Abstract

Microbial fermentation is an effective method to improve the functional activity of oats (Avena sativa L.), while there are some limitations to the advantages of single microbial fermentation. In this study, a microbial co-culture fermentation system with Monascus anka, Saccharomyces cerevisiae and Bacillus subtilis to release and conversion oat phenolics was established. Results showed that the optimal microbial co-fermentation system was obtained by adding Saccharomyces cerevisiae on the fourth day and Bacillus subtilis on the eighth day during Monascus anka fermentation (MF + 4S + 8B). The phenolic content was reached 26.93 mg GAE/g DW, which increased 41.08 times compared to un-fermented oats (UF). In the process of co-fermentation systems, cellulase and β-glucosidase (r2 = 0.97, p < 0.01) had a positive correlation with the release of phenolics. SEM combined with HPLC showed that the complex enzyme system produced by microbial co-fermentation enhanced the disruption of oat cell structure, as well as altered the phenolics fractions and facilitated the conversion of bound phenolics to free phenolics, especially the content of chlorogenic acid and vanillic acid in the free forms was increased 31.42 and 14.15 times, respectively. Additionally, the phenolic contents were increased and the components were changed with the microbial co-fermentation of crude enzyme solution further added, which validated the positive influence of complex enzyme system of MF + 4S + 8B in the phenolic release and transformation of oats. Therefore, this study systematically investigated the phenolic mobilization in oats during the co-fermentation period, which provides a viable option for improving the functional properties of cereal products, as well as the application of microbial cell factories.

查看原文
分享 分享
微信好友 朋友圈 QQ好友 复制链接
本刊更多论文
求助全文
约1分钟内获得全文 去求助
来源期刊
Bioprocess and Biosystems Engineering
Bioprocess and Biosystems Engineering 工程技术-工程:化工
CiteScore
7.90
自引率
2.60%
发文量
147
审稿时长
2.6 months
期刊介绍: Bioprocess and Biosystems Engineering provides an international peer-reviewed forum to facilitate the discussion between engineering and biological science to find efficient solutions in the development and improvement of bioprocesses. The aim of the journal is to focus more attention on the multidisciplinary approaches for integrative bioprocess design. Of special interest are the rational manipulation of biosystems through metabolic engineering techniques to provide new biocatalysts as well as the model based design of bioprocesses (up-stream processing, bioreactor operation and downstream processing) that will lead to new and sustainable production processes. Contributions are targeted at new approaches for rational and evolutive design of cellular systems by taking into account the environment and constraints of technical production processes, integration of recombinant technology and process design, as well as new hybrid intersections such as bioinformatics and process systems engineering. Manuscripts concerning the design, simulation, experimental validation, control, and economic as well as ecological evaluation of novel processes using biosystems or parts thereof (e.g., enzymes, microorganisms, mammalian cells, plant cells, or tissue), their related products, or technical devices are also encouraged. The Editors will consider papers for publication based on novelty, their impact on biotechnological production and their contribution to the advancement of bioprocess and biosystems engineering science. Submission of papers dealing with routine aspects of bioprocess engineering (e.g., routine application of established methodologies, and description of established equipment) are discouraged.
期刊最新文献
Cold-active lipase from Psychrobacter alimentarius ILMKVIT and its application in selective enrichment of ω-3 polyunsaturated fatty acids in flax seed oil. Regulation of the phenolic release and conversion in oats (Avena sativa L.) by co-microbiological fermentation with Monascus anka, Saccharomyces cerevisiae and Bacillus subtilis. Gamma-aminobutyric acid fermentation and its fermented extracts on α-glucosidase inhibition and anti-obesity effect. A novel bioactive and functional exopolysaccharide from the cyanobacterial strain Arthrospira maxima cultivated under salinity stress. Sampling-free investigation of microbial carbon source preferences on renewable feedstocks via online monitoring of oxygen transfer rate.
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
现在去查看 取消
×
提示
确定
0
微信
客服QQ
Book学术公众号 扫码关注我们
反馈
×
意见反馈
请填写您的意见或建议
请填写您的手机或邮箱
已复制链接
已复制链接
快去分享给好友吧!
我知道了
×
扫码分享
扫码分享
Book学术官方微信
Book学术文献互助
Book学术文献互助群
群 号:481959085
Book学术
文献互助 智能选刊 最新文献 互助须知 联系我们:info@booksci.cn
Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。
Copyright © 2023 Book学术 All rights reserved.
ghs 京公网安备 11010802042870号 京ICP备2023020795号-1