Aconitum bucovinense Zapał. is the European species of monkshood, endemic to the Eastern and Sout... more Aconitum bucovinense Zapał. is the European species of monkshood, endemic to the Eastern and Southern Carpathians. A protocol has been developed for the in vitro regeneration of adventitious shoots by indirect organogenesis from leaf explants. An initiation of cultures carried out on a medium with picloram and kinetin allowed obtaining a callus. More than a 200% FM increase of the callus and at the same time differentiation of adventitious buds were obtained on IBA and BAP supplemented media. Excised buds were used to establish shoot cultures and multiplied after a transfer to nutrient media with an addition of BAP with IBA, IAA or NAA. Almost 70% of rooted shoots were obtained on a 1.5 mg L− 1 IBA and 1.0 mg L− 1 BAP supplemented medium with simultaneous efficient multiplication. An analysis of peroxidase activity revealed its gradual increase in shoots until the appearance of roots. For the first time, an efficient way to regenerate, multiply and root A. bucovinense shoots has bee...
Abstract Wheat germ cake (WGC) is a nutritionally valuable by-product of oil production from whea... more Abstract Wheat germ cake (WGC) is a nutritionally valuable by-product of oil production from wheat germ, of broad but not yet fully used potential for food applications. Solid-state fermentation with Rhizopus oligosporus and R. oryzae was tested as a new method of WGC bioprocessing aimed to obtain compact products overgrown with mycelium, characterised by a favourable composition. The best results were obtained after 96-hour fermentation. The fermented material contained, on average, 42% more peptides, had 30% higher ABTS˙+ scavenging activity, and 100% higher ˙OH -scavenging activity than the raw substrate. The fermented WGC had, on average, 720 μg/g DM soluble phenolic acids, with a significant share of protocatechuic acid (69%). The fungal activity increased the levels of free protocatechuic acid and p-hydroxybenzoic acid. The fermented WGC was a good source of high-quality protein (28 g/100 g DM) rich in Lys (6.9 g/100 g protein), Phe+Tyr (7.9 g/100g protein) and Leu (7.3 g/100 g protein). The products also contained around 14.5 g/100 g DM of dietary fibre with 60:40 insoluble to soluble fraction ratio. Solid-state fermentation can be considered a new method for increasing the nutritional and bioactive value of WGC, thus extending the possibilities of its application for the food industry.
Solid-state fermentation with food-grade fungal strains can be applied to enhance the bioactive p... more Solid-state fermentation with food-grade fungal strains can be applied to enhance the bioactive parameters of agro-industrial by-products. Tempe-type fermentation can be adapted to various substrates, but the key factor is the appropriate strain selection. The aim of this study was to compare the potential of Rhizopus strains for obtaining products of improved antioxidant activity from pumpkin oil cake. For this purpose, substances reacting with the Folin-Ciocalteu reagent, with free radical scavenging potential, as well as reducing power were assessed. The effect of the fermentation on the phytate level and inositol phosphate profile in the material was also monitored. The fermentation resulted in the significant enhancement of the antioxidant potential of pumpkin oil cake in the case of all the strains tested, but the most efficient one was R. oligosporus ATCC 64063. During the course of fermentation, the level of phytate in the material decreased (the highest reduction rate was o...
Acta scientiarum polonorum. Technologia alimentaria
Tempeh is a food product obtained from legumes by means of solid-state fermentation with Rhizopus... more Tempeh is a food product obtained from legumes by means of solid-state fermentation with Rhizopus sp. Our previous research proved that mixed-culture inoculum may also be successfully applied. The objective of present research was to study the proteolytic activity of R. microsporus var. chinensis and A. oryzae during tempeh-type fermentation of grass pea seeds, and the effect of inoculum composition on the protein level and in vitro protein bioavailability in products. Fermentation substrate were soaked and cooked grass pea seeds. Material was mixed with single- or mixed-culture inoculum, and incubated in perforated plastic bags at 30°C for 32 hrs. In the products, the proteolytic activity (pH 3, 5 and 7), glucosamine, total protein and free amino acids levels, as well as protein in vitro bioavailability and degree of protein hydrolysis were obtained. The significant correlation was found between glucosamine content and proteolytic activity in grass pea seeds fermented with Rhizopus...
The influence of fermentation with Rhizopus oligosporus tempe mold (DSM 1964 or ATCC 64063 strain... more The influence of fermentation with Rhizopus oligosporus tempe mold (DSM 1964 or ATCC 64063 strain) on the antioxidant potential of flaxseed oil cake was studied. Solid-state fermentation (SSF) process resulted in the slight increase in proteins and the significant loss of lipids. Even 48 h, the shortest fermentation period, caused the significant increase in phenolic content (13–85%), radical scavenging activity (about twofold higher against DPPH•) and reducing power (by 20–30%). Prolongation of the fermentation by 24 or 48 h resulted in further enhancement of antioxidant capacity. The addition of fermented product (ATCC 64063, 96 h) to yoghurt caused twofold increase in its protein content. The amounts of proteins and antiradical compounds released after the in vitro digestion were higher, as compared with yoghurt alone (by 20 and 40%, respectively). These results allow to consider the fermented flaxseed oil cake as a valuable food additive. Practical Applications Solid-state fermentation tempe type is the traditional method of raw materials processing in order to improve the nutritional and organoleptic properties of food, which is often accompanied by their enrichment in the nonenzymatic antioxidants. Flaxseed oil cake fermentation with tempe mold Rhizopus oligosporus resulted in obtaining products of enhanced soluble phenolic content, radical scavenging activity and reducing power. Thus, SSF can be an alternative method of the processing of the industrial waste product, namely, flaxseed oil cake, in order to apply it as the potential functional food additive of high antioxidant capacity.
Pectins were extracted from apple pomace with monoactive preparation of endo-xylanase and endo-ce... more Pectins were extracted from apple pomace with monoactive preparation of endo-xylanase and endo-cellulase. The process was conducted for 10h in conditions of pH 5.0 at 40°C, with constant shaking. Endo-xylanase application resulted in the highest extraction efficiency of pectins (19.8%). The obtained polymer was characterised by a very high molecular mass, high level of neutral sugars - mainly arabinose, galactose and glucose, and very high DM (73.4). It also contained the highest level of protein and phenols. Pectin extracted with endo-cellulase had 1.5 fold lower molecular mass but contained significantly more GalA (70.5%) of a high degree of methylation (66.3%). The simultaneous application of both enzymatic preparations resulted in their cooperation, leading to a decrease of both the extraction efficiency and the molecular mass of pectin. However, this pectin was distinguished by the highest GalA (74.7%) and rhamnose contents.
Enzymatically extracted pectins have a more complex structure than those obtained by conventional... more Enzymatically extracted pectins have a more complex structure than those obtained by conventional methods. As a result, they are less susceptible to hydrolysis, which makes the precise determination of their composition difficult. The aim of the study was to develop a method of complete hydrolysis of enzymatically extracted apple pectins. Substrates were pectins isolated from apple pomace by the use of xylanase and multicatalytic preparation Celluclast and apple pomace. Hydrolysis was performed by a chemical method with 2M TFA at 100 °C and 120 °C and a combined acidic/enzymatic method. After hydrolysis, the contents of galacturonic acid and neutral sugars were measured by HPLC. Complete hydrolysis of polygalacturonic acid occurred after 2.5h incubation with 2M TFA at 120 °C. The efficient hydrolysis of neutral sugars in pectins was performed with 2M TFA at 100 °C for 2.5h. Monomers most susceptible to concentrated acid were rhamnose, mannose and arabinose.
Aconitum bucovinense Zapał. is the European species of monkshood, endemic to the Eastern and Sout... more Aconitum bucovinense Zapał. is the European species of monkshood, endemic to the Eastern and Southern Carpathians. A protocol has been developed for the in vitro regeneration of adventitious shoots by indirect organogenesis from leaf explants. An initiation of cultures carried out on a medium with picloram and kinetin allowed obtaining a callus. More than a 200% FM increase of the callus and at the same time differentiation of adventitious buds were obtained on IBA and BAP supplemented media. Excised buds were used to establish shoot cultures and multiplied after a transfer to nutrient media with an addition of BAP with IBA, IAA or NAA. Almost 70% of rooted shoots were obtained on a 1.5 mg L− 1 IBA and 1.0 mg L− 1 BAP supplemented medium with simultaneous efficient multiplication. An analysis of peroxidase activity revealed its gradual increase in shoots until the appearance of roots. For the first time, an efficient way to regenerate, multiply and root A. bucovinense shoots has bee...
Abstract Wheat germ cake (WGC) is a nutritionally valuable by-product of oil production from whea... more Abstract Wheat germ cake (WGC) is a nutritionally valuable by-product of oil production from wheat germ, of broad but not yet fully used potential for food applications. Solid-state fermentation with Rhizopus oligosporus and R. oryzae was tested as a new method of WGC bioprocessing aimed to obtain compact products overgrown with mycelium, characterised by a favourable composition. The best results were obtained after 96-hour fermentation. The fermented material contained, on average, 42% more peptides, had 30% higher ABTS˙+ scavenging activity, and 100% higher ˙OH -scavenging activity than the raw substrate. The fermented WGC had, on average, 720 μg/g DM soluble phenolic acids, with a significant share of protocatechuic acid (69%). The fungal activity increased the levels of free protocatechuic acid and p-hydroxybenzoic acid. The fermented WGC was a good source of high-quality protein (28 g/100 g DM) rich in Lys (6.9 g/100 g protein), Phe+Tyr (7.9 g/100g protein) and Leu (7.3 g/100 g protein). The products also contained around 14.5 g/100 g DM of dietary fibre with 60:40 insoluble to soluble fraction ratio. Solid-state fermentation can be considered a new method for increasing the nutritional and bioactive value of WGC, thus extending the possibilities of its application for the food industry.
Solid-state fermentation with food-grade fungal strains can be applied to enhance the bioactive p... more Solid-state fermentation with food-grade fungal strains can be applied to enhance the bioactive parameters of agro-industrial by-products. Tempe-type fermentation can be adapted to various substrates, but the key factor is the appropriate strain selection. The aim of this study was to compare the potential of Rhizopus strains for obtaining products of improved antioxidant activity from pumpkin oil cake. For this purpose, substances reacting with the Folin-Ciocalteu reagent, with free radical scavenging potential, as well as reducing power were assessed. The effect of the fermentation on the phytate level and inositol phosphate profile in the material was also monitored. The fermentation resulted in the significant enhancement of the antioxidant potential of pumpkin oil cake in the case of all the strains tested, but the most efficient one was R. oligosporus ATCC 64063. During the course of fermentation, the level of phytate in the material decreased (the highest reduction rate was o...
Acta scientiarum polonorum. Technologia alimentaria
Tempeh is a food product obtained from legumes by means of solid-state fermentation with Rhizopus... more Tempeh is a food product obtained from legumes by means of solid-state fermentation with Rhizopus sp. Our previous research proved that mixed-culture inoculum may also be successfully applied. The objective of present research was to study the proteolytic activity of R. microsporus var. chinensis and A. oryzae during tempeh-type fermentation of grass pea seeds, and the effect of inoculum composition on the protein level and in vitro protein bioavailability in products. Fermentation substrate were soaked and cooked grass pea seeds. Material was mixed with single- or mixed-culture inoculum, and incubated in perforated plastic bags at 30°C for 32 hrs. In the products, the proteolytic activity (pH 3, 5 and 7), glucosamine, total protein and free amino acids levels, as well as protein in vitro bioavailability and degree of protein hydrolysis were obtained. The significant correlation was found between glucosamine content and proteolytic activity in grass pea seeds fermented with Rhizopus...
The influence of fermentation with Rhizopus oligosporus tempe mold (DSM 1964 or ATCC 64063 strain... more The influence of fermentation with Rhizopus oligosporus tempe mold (DSM 1964 or ATCC 64063 strain) on the antioxidant potential of flaxseed oil cake was studied. Solid-state fermentation (SSF) process resulted in the slight increase in proteins and the significant loss of lipids. Even 48 h, the shortest fermentation period, caused the significant increase in phenolic content (13–85%), radical scavenging activity (about twofold higher against DPPH•) and reducing power (by 20–30%). Prolongation of the fermentation by 24 or 48 h resulted in further enhancement of antioxidant capacity. The addition of fermented product (ATCC 64063, 96 h) to yoghurt caused twofold increase in its protein content. The amounts of proteins and antiradical compounds released after the in vitro digestion were higher, as compared with yoghurt alone (by 20 and 40%, respectively). These results allow to consider the fermented flaxseed oil cake as a valuable food additive. Practical Applications Solid-state fermentation tempe type is the traditional method of raw materials processing in order to improve the nutritional and organoleptic properties of food, which is often accompanied by their enrichment in the nonenzymatic antioxidants. Flaxseed oil cake fermentation with tempe mold Rhizopus oligosporus resulted in obtaining products of enhanced soluble phenolic content, radical scavenging activity and reducing power. Thus, SSF can be an alternative method of the processing of the industrial waste product, namely, flaxseed oil cake, in order to apply it as the potential functional food additive of high antioxidant capacity.
Pectins were extracted from apple pomace with monoactive preparation of endo-xylanase and endo-ce... more Pectins were extracted from apple pomace with monoactive preparation of endo-xylanase and endo-cellulase. The process was conducted for 10h in conditions of pH 5.0 at 40°C, with constant shaking. Endo-xylanase application resulted in the highest extraction efficiency of pectins (19.8%). The obtained polymer was characterised by a very high molecular mass, high level of neutral sugars - mainly arabinose, galactose and glucose, and very high DM (73.4). It also contained the highest level of protein and phenols. Pectin extracted with endo-cellulase had 1.5 fold lower molecular mass but contained significantly more GalA (70.5%) of a high degree of methylation (66.3%). The simultaneous application of both enzymatic preparations resulted in their cooperation, leading to a decrease of both the extraction efficiency and the molecular mass of pectin. However, this pectin was distinguished by the highest GalA (74.7%) and rhamnose contents.
Enzymatically extracted pectins have a more complex structure than those obtained by conventional... more Enzymatically extracted pectins have a more complex structure than those obtained by conventional methods. As a result, they are less susceptible to hydrolysis, which makes the precise determination of their composition difficult. The aim of the study was to develop a method of complete hydrolysis of enzymatically extracted apple pectins. Substrates were pectins isolated from apple pomace by the use of xylanase and multicatalytic preparation Celluclast and apple pomace. Hydrolysis was performed by a chemical method with 2M TFA at 100 °C and 120 °C and a combined acidic/enzymatic method. After hydrolysis, the contents of galacturonic acid and neutral sugars were measured by HPLC. Complete hydrolysis of polygalacturonic acid occurred after 2.5h incubation with 2M TFA at 120 °C. The efficient hydrolysis of neutral sugars in pectins was performed with 2M TFA at 100 °C for 2.5h. Monomers most susceptible to concentrated acid were rhamnose, mannose and arabinose.
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