Journal ArticleDOI
Linoleic acid, α-linolenic acid, and monolinolenins as antibacterial substances in the heat-processed soybean fermented with Rhizopus oligosporus
Dewi Kusumah,Misaki Wakui,Mai Murakami,Xiaonan Xie,Xiaonan Xie,Kabuyama Yukihito,Kabuyama Yukihito,Isamu Maeda,Isamu Maeda +8 more
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TLDR
Results revealed that R. oligosporus produced the long-chain polyunsaturated fatty acids and monolinolenins as antibacterial substances against the Gram-positive bacteria during the fungal growth and fermentation of heat-processed soybean.Abstract:
Antibacterial activities against Staphylococcus aureus and Bacillus subtilis were found in an ethanol fraction of tempe, an Indonesian fermented soybean produced using Rhizopus oligosporus. The ethanol fraction contained free fatty acids, monoglycerides, and fatty acid ethyl esters. Among these substances, linoleic acid and α-linolenic acid exhibited antibacterial activities against S. aureus and B. subtilis, whereas 1-monolinolenin and 2-monolinolenin exhibited antibacterial activity against B. subtilis. The other free fatty acids, 1-monoolein, monolinoleins, ethyl linoleate, and ethyl linolenate did not exhibit bactericidal activities. These results revealed that R. oligosporus produced the long-chain polyunsaturated fatty acids and monolinolenins as antibacterial substances against the Gram-positive bacteria during the fungal growth and fermentation of heat-processed soybean.read more
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The review of alpha-linolenic acid: Sources, metabolism, and pharmacology.
TL;DR: In this paper, a systematic review of related studies on the dietary sources, metabolism, and pharmacological effects of α-linolenic acid (ALA, 18:3n-3) is presented.
Journal ArticleDOI
Effect-Directed Profiling of 17 Different Fortified Plant Extracts by High-Performance Thin-Layer Chromatography Combined with Six Planar Assays and High-Resolution Mass Spectrometry.
TL;DR: In this article, an effect-directed profiling method was developed to investigate 17 different fortified plant extracts for potential benefits, and the results pointed to antibacterial and enzymatic effects for plants such as Eleutherococcus and for compounds such as cynaratriol and caffeine.
Journal ArticleDOI
Underlying evidence for the health benefits of fermented foods in humans.
Françoise Rul,Christel Béra-Maillet,Marie-Christine Champomier-Vergès,K. E. El-Mecherfi,Benoît Foligné,M. Michalski,Dragan Milenkovic,Isabelle Savary-Auzeloux +7 more
TL;DR: In this article , the authors present a review of human studies on the health effects of fermented foods and what can be done to improve knowledge in this field and why it is complex to test the health effect of FFs.
Journal ArticleDOI
Deletion of all three MAP kinase genes results in severe defects in stress responses and pathogenesis in Fusarium graminearum
Jingyi Ren,Yuhan Zhang,Yuhua Wang,Chengliang Li,Zhuyun Bian,Xue Zhang,Huiquan Liu,Jin-Rong Xu,Hong Jiang +8 more
TL;DR: In this paper , the authors characterized mutants deleted of all three MAPK genes in the wheat scab fungus Fusarium graminearum and found that the triple mutants had severe growth defects and was non-pathogenic.
Journal ArticleDOI
Deletion of all three MAP kinase genes results in severe defects in stress responses and pathogenesis in Fusarium graminearum
Jingyi Ren,Yuhan Zhang,Yuhuan Wang,Chengliang Li,Zhuyun Bian,Xue Zhang,Huiquan Liu,Jin-Rong Xu,Hong Jiang +8 more
TL;DR: In this article , the authors characterized mutants deleted of all three MAPK genes in the wheat scab fungus Fusarium graminearum and found that the triple mutants had severe growth defects and was non-pathogenic.
References
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Journal ArticleDOI
Antibacterial free fatty acids: activities, mechanisms of action and biotechnological potential
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PatentDOI
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Journal ArticleDOI
Mesoporous Sulfonic Acids as Selective Heterogeneous Catalysts for the Synthesis of Monoglycerides
TL;DR: The mesoporous sulfonic catalysts are also employed in the esterification of propanediols andmeso-erythritol, and for reactions with other fatty acids as mentioned in this paper.
Journal ArticleDOI
Tempe fermentation, innovation and functionality: update into the third millenium
Martinus J.R. Nout,J.L. Kiers +1 more
TL;DR: The use of tempe in food consumption has evolved from the stages of basic nutrition to the development of derived products such as burgers and salads, and in recent years health benefits are becoming an important drive for its consumption.
Journal ArticleDOI
Tempe, a nutritious and healthy food from Indonesia.
TL;DR: The long use of tempe at all stages of life, without recognised adverse effects, suggests it is relatively safe at the levels of intake seen in Central Java, however, further research on soy, both fermented and non-fermented, in CentralJava should yield more insight into the mechanisms of action and the safe ranges of intake.