https://repositorium.sdum.uminho.pt/bitstream/1822/16854/1/3587.pdf

Bioactive phenolic compounds : production and extraction by solid-state fermentation. A review

Effect of fermentation on the antioxidant activity in plant-based foods

Effects of ultrasound on the structure and physical properties of black bean protein isolates

Enhancement of antioxidant activity, total phenolic and flavonoid content of black soybeans by solid state fermentation with Bacillus subtilis BCRC 14715.

Background Bioactive phenolic compounds have recently received great attention in the food and clinical sectors due to their antioxidant potential. Extensive studies have been carried out to explore antioxidant potential of different phenolics from various natural sources in order to replace the use of health hazard synthetic antioxidants in food products. Scope and approach The present review aims to provide an update of existing state-of-art and future prospect of both submerged fermentation (SmF) and solid-state fermentation (SSF) processes for the production/extraction of bioactive phenolics utilizing various substrates and microorganisms. Studies on enhancement of antioxidant potentials by increasing phenolics content of food materials including cereals and legumes by mainly SSF are reviewed and discussed thoroughly. Key findings and conclusions Microbial fermentation processes have been established as a potent tool for the production of antioxidant phenolic compounds due to their cost-effectiveness and environmental advantages. Extraction of phenolics through fermentation process is by far a more efficient process considering that conventional extraction methods using organic solvents do not allow complete release of bound phenolics from plant materials. During fermentation process, antioxidant phenolics are either produced by microorganisms through secondary metabolic pathway or released from the matrix of the substrate by extracellular enzymatic action. Fermentation technology is no doubt proving to be a boon for the food industry; however, extensive in vivo and toxicological researches are essential before the application of antioxidant-rich fermented foods for human health benefits.

Antioxidant phenolics and their microbial production by submerged and solid state fermentation process: A review

Solid-state fermentation with fungi to enhance the antioxidative activity, total phenolic and anthocyanin contents of black bean

Total phenolic and anthocyanin contents, as well as antioxidant activity, of black bean koji fermented by Aspergillus awamori under different culture conditions

Psoriasis, a chronic autoimmune disease characterized by the hyperproliferation of keratinocytes in the epidermis and parakeratosis, significantly impacts quality of life. Interleukin (IL)- 17A dominates the pathogenesis of psoriasis and facilitates reactive oxygen species (ROS) accumulation, which exacerbates local psoriatic lesions. Biologic treatment provides remarkable clinical efficacy, but its high cost and unignorable side effects limit its applications. 3 H-1,2-Dithiole-3-thione (D3T) possesses compelling antioxidative capacities against several diseases through the nuclear factor erythroid 2-related factor 2 (Nrf2) cascade. Hence, we aimed to evaluate the effect and mechanism of D3T in psoriasis. We found that D3T attenuates skin thickening and scaling by inhibiting IL-17A-secreting γδT cells in imiquimod (IMQ)-induced psoriatic mice. Interleukin-17A markedly enhanced IL-6 and IL-8 expression, lipid peroxidation, the contents of nitric oxide and hydrogen peroxide, oxidative phosphorylation and the MAPK/NF-κB pathways in keratinocytes. IL-17A also inhibited the Nrf2-NQO1-HO-1 axis and the activities of superoxide dismutase and glutathione peroxidase. D3T significantly reversed these parameters in IL-17A-treated keratinocytes. ML-385, a Nrf2 neutralizer, failed to improve D3T-induced anti-inflammatory and antioxidative effects in IL-17A-treated keratinocytes. We conclude that targeting Nrf2 with D3T to diminish oxidative and inflammatory damage in keratinocytes may attenuate psoriasis. 

Yu-Hsiang Hung

Papers

Solid-state fermentation with fungi to enhance the antioxidative activity, total phenolic and anthocyanin contents of black bean

Total phenolic and anthocyanin contents, as well as antioxidant activity, of black bean koji fermented by Aspergillus awamori under different culture conditions

Targeting Nrf2 with 3 H-1,2-dithiole-3-thione to moderate OXPHOS-driven oxidative stress attenuates IL-17A-induced psoriasis.