https://cyberleninka.org/article/n/735321.pdf

Recent developments and innovations in solid state fermentation

Konjac glucomannan, a promising polysaccharide of Amorphophallus konjac K. Koch in health care.

Comparative analysis of phytochemicals and nutrient availability in two contrasting cultivars of sweet potato (Ipomoea batatas L.)

Bioreactors in solid state fermentation technology: Design, applications and engineering aspects.

The public’s demand for natural, eco-friendly, and safe pigments is significantly increasing in the current era. Natural pigments, especially fungal pigments, are receiving more attention and seem to be in high demand worldwide. The immense advantages of fungal pigments over other natural or synthetic pigments have opened new avenues in the market for a wide range of applications in different industries. In addition to coloring properties, other beneficial attributes of fungal pigments, such as antimicrobial, anticancer, antioxidant, and cytotoxic activity, have expanded their use in different sectors. This review deals with the study of fungal pigments and their applications and sheds light on future prospects and challenges in the field of fungal pigments. Furthermore, the possible application of fungal pigments in the textile industry is also addressed.

Fungal Pigments and Their Prospects in Different Industries.

The growth and pigment production of Monascus purpureus during 14 days solid state fermentation on different cereal substrates i.e. rice, corn, whole sorghum grain (WSG), dehulled sorghum grain (DSG) and sorghum bran (SB); and pigment composition of the fermented-products have been evaluated. Fungal biomass was used as a basis of its growth. Pigment content was measured by using spectrophotometer and thin-layer chromatography, and its composition was analyzed by using liquid chromatography coupled with tandem mass spectrometry. M. purpureus grew faster on rice substrate than did on other substrates. Production of pigments was observed at the end of logarithmic phase on all substrates tested. Similar pigment compounds were found on all substrates and the highest production of pigments was on rice, followed by DSG>WSG>Corn>SB. Twelve pigments, six of which were well-known, were detected on the Monascus-fermented products at different levels. Among those, Monapilol B, found in Monascus-fermented dioscorea, was found. On all cases, the red pigment Rubropunctamine was the major one (57–87%), except on SB substrate which produced Yellow II as the major one. Interestingly, fermented-DSG contained a large amount of Rubropunctatin compared to other fermented products. Among the non-rice substrates, DSG is the most potential substrate, on which the fungus exhibited the highest growth and pigment production. These data suggest that the fermented products are good candidates for development of natural food colorant, food supplement, functional food and or medicine with antiinflammation, anticancer and antimicrobial activities.

Comparison of Monascus purpureus growth, pigment production and composition on different cereal substrates with solid state fermentation

Properties of flour from blanched tubers of two water yam (Dioscorea alata) cultivars were compared with those from the non blanched ones. The results showed that the proximate composition of flours from the yellow cultivar was different from that of the purple cultivar. Steam blanching (97±2°C, 7 min) on the purple cultivar resulted in more significant reduction on yield and the Lightness (L) value. However, it had significant effect on some components of the flours such as protein, ash, amylose and fiber. Results of proximate composition showed crude fat yellow and purple water yam ranging from 0.4 to 0.55%, crude protein 5-8%, dietary fiber 16-26% and starch 41-76%. Starch granule size between 20-40 μm. Blanched yellow water yam flour has the highest water and oil absorption which is 2.02 and 1.18 g/g. Dioscorine and water soluble polysaccharides, bioactive components from Dioscorea, of purple water yam flour are larger than the yellow flour. Purple water yam flour is better to be proceed as a functional food because it has a high peak viscosity, more stable to heat and has greater content of bioactive compounds. Steam blanching decrease the yield of dioscorine and water soluble polysaccharide.

Effect of Blanching on Properties of Water Yam (Dioscorea alata) Flour

This research studied the hypoglycemic effect of water soluble polysaccharide (WSP) extracted from y a (Dioscorea hispida) tuber by three different methods: aqueous extraction, papain assisted extraction, and tempeh inoculums assisted extraction. The two later extraction methods were aimed to remove W SP binding protein to have more pure WSP. The hypoglycemic act ivities were evaluated by means in vivo test on alloxan induced hyperglycemic rats, glucose response test (GRT), in situ glucose absorption test using everted sac, and short chain fatty acids (SCF As) analysis. All yam WSP extracts exhibited ability to decrease bloo d glucose level in hyperglycemia condition as well as inhibited glucos e absorption and SCFA formation. The order of hypoglycemic activity was tempeh inoculums assisted>papain assisted>aqueous WSP extracts. GRT and in situ glucose absorption test showed that ord er of inhibition was papain assisted>tempeh inoculums assisted>a queous WSP extracts. Digesta of caecum of yam WSP extracts or al fed rats had more SCFA than control. Tempeh inoculums assisted W SP extract exhibited the most significant hypoglycemic activit y. Keywords—hypoglycemic activity, papain, tempeh inoculums, water soluble polysaccharides, yam ( Discorea hispida)

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Hypoglycemic Activity of Water Soluble Polysaccharides of Yam (Dioscorea hispida Dents) Prepared by Aqueous, Papain, and Tempeh Inoculum Assisted Extractions

Monascus-fermented products are widely consumed in Asian countries as food colorant, preservative, supplements and in traditional medicine. Whole sorghum grain, dehulled sorghum grain and sorghum bran are potential substrates for solid state fermentation with Monascus purpureus. The objective of this research was to study pigments and monacolin K production by Monascus purpureus using whole sorghum grain, dehulled sorghum grain and sorghum bran as substrates. Monascus purpureus, isolated from commercial Monascus-fermented rice was used in the fermentation of the whole sorghum grain, dehulled sorghum grain and sorghum
bran treated with or without soaking. After sterilization, the substrate was inoculated with Monascus purpureus culture containing 5 x 105 spores/mL, then incubated at 30oC with 70% relative humidity for 14 days. The Monascus-fermented sorghum was dried and analyzed for the colour, biomass, pigments and monacolin K contents.The Monascus purpureus grew on all types of substrate with biomass content of 7.41 to 44.69 mg/g. During fermentation, the mold
produced yellow, orange and red pigments; and monacolin K on all types of the substrate. Ethanol soluble pigments were in a range of 12-96.4 AU/g; 3.7-47.7 AU/g and 2.8-59.7 AU/g respectively for yellow, orange and red pigments, while water soluble pigments were in a range of 3.9-32.4 AU/g; 1.6-20.8 AU/g; and 1.3-21.5 AU/g. Sorghum bran treated by soaking were found to yield more water soluble pigments, whereas sorghum grain substrate was found to
be the best substrate for ethanol soluble pigments and monacolin K production. The results of this study shows that Monascus-fermented sorghum is a promising source of pigments and monacolin K and that further studies on the process optimization, effect of drying method on the pigments stability, separation of the pigments and the bioactivities evaluation are being carried out.

Monascus-fermented sorghum: pigments and monacolin K produced by Monascus purpureus on whole grain, dehulled grain and bran substrates.

Water yam (Dioscorea alata L.) is suitable for resistant starch high flour because of its high amylose content. The purple, yellow, and white water yams were treated by autoclaving and cooling with one, two, and three cycles to obtain resistant starch. Water yam tubers were cooked in an autoclave for 15 min, and then cooled prior to drying. Autoclaving–cooling of water yams decreased protein, fat, dietary fiber, water soluble polysaccharide, dioscorin, and diosgenin but increased amylose and sugar. The treatments significantly raised resistant starch and reduced in vitro starch digestibility that depended on water yam types, and affected starch granule morphology.

https://www.tandfonline.com/doi/pdf/10.1080/10942912.2015.1105818

Harijono

Papers

Comparison of Monascus purpureus growth, pigment production and composition on different cereal substrates with solid state fermentation

Effect of Blanching on Properties of Water Yam (Dioscorea alata) Flour

Hypoglycemic Activity of Water Soluble Polysaccharides of Yam (Dioscorea hispida Dents) Prepared by Aqueous, Papain, and Tempeh Inoculum Assisted Extractions

Monascus-fermented sorghum: pigments and monacolin K produced by Monascus purpureus on whole grain, dehulled grain and bran substrates.

Physicochemical Properties and Starch Digestibility of Autoclaved-Cooled Water Yam (Dioscorea alata L.) Flour