Egoamaka O. Egbune , Olisemeke U. Egbune , Theresa Ezedom , Uche Dennis-Eboh , Linda I. Eraga , Patrick C. Ichipi-Ifukor , Osuvwe C. Orororo , Nduchukwuyenum G. Adoh , David L. Adongoi , Christabel A. Afure , Hannah R. Agbigbi , Oghenemarien Agofure , Oghenetega J. Avwioroko , Akpovwehwee A. Anigboro , Nyerhovwo J. Tonukari
{"title":"利用酵母和植物提取物提高固态发酵和生物强化玉米棒的生化参数和酶活性","authors":"Egoamaka O. Egbune , Olisemeke U. Egbune , Theresa Ezedom , Uche Dennis-Eboh , Linda I. Eraga , Patrick C. Ichipi-Ifukor , Osuvwe C. Orororo , Nduchukwuyenum G. Adoh , David L. Adongoi , Christabel A. Afure , Hannah R. Agbigbi , Oghenemarien Agofure , Oghenetega J. Avwioroko , Akpovwehwee A. Anigboro , Nyerhovwo J. Tonukari","doi":"10.1016/j.biteb.2024.101874","DOIUrl":null,"url":null,"abstract":"<div><p>This study investigated the impact of solid-state fermentation and biofortification of maize cobs using yeast and plant extracts on their biochemical properties and enzyme activity. Maize cobs were fermented with extracts from elephant grass, cassava leaves, or Siam weed, combined with baker's yeast or palm wine yeast. In vitro assays revealed increased <span>l</span>-lysine concentration (up to 8.6 mg/g), soluble protein content (up to 27.4 mg/g), total phenolic content (up to 15.5 μg GAE/g), total flavonoid content (up to 23.4 μg CE/g), and xylanase activity (up to 25.7 Units) compared to controls. Glucose concentration decreased (to 0.8 mg/mL), indicating efficient utilization. Amylase and protease activities varied, with some combinations showing higher enzymatic activity (amylase at 35.4 Units, protease at 39.2 Units). These results underscore the potential of solid-state fermentation and biofortification to enhance the nutritional quality of agro-residues, offering novel insights into sustainable food production and waste utilization strategies.</p></div>","PeriodicalId":8947,"journal":{"name":"Bioresource Technology Reports","volume":null,"pages":null},"PeriodicalIF":0.0000,"publicationDate":"2024-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Enhancement of biochemical parameters and enzyme activity in solid-state fermented and biofortified maize cobs utilizing yeasts and plant extracts\",\"authors\":\"Egoamaka O. Egbune , Olisemeke U. Egbune , Theresa Ezedom , Uche Dennis-Eboh , Linda I. Eraga , Patrick C. Ichipi-Ifukor , Osuvwe C. Orororo , Nduchukwuyenum G. Adoh , David L. Adongoi , Christabel A. Afure , Hannah R. Agbigbi , Oghenemarien Agofure , Oghenetega J. Avwioroko , Akpovwehwee A. Anigboro , Nyerhovwo J. Tonukari\",\"doi\":\"10.1016/j.biteb.2024.101874\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p>This study investigated the impact of solid-state fermentation and biofortification of maize cobs using yeast and plant extracts on their biochemical properties and enzyme activity. Maize cobs were fermented with extracts from elephant grass, cassava leaves, or Siam weed, combined with baker's yeast or palm wine yeast. In vitro assays revealed increased <span>l</span>-lysine concentration (up to 8.6 mg/g), soluble protein content (up to 27.4 mg/g), total phenolic content (up to 15.5 μg GAE/g), total flavonoid content (up to 23.4 μg CE/g), and xylanase activity (up to 25.7 Units) compared to controls. Glucose concentration decreased (to 0.8 mg/mL), indicating efficient utilization. Amylase and protease activities varied, with some combinations showing higher enzymatic activity (amylase at 35.4 Units, protease at 39.2 Units). These results underscore the potential of solid-state fermentation and biofortification to enhance the nutritional quality of agro-residues, offering novel insights into sustainable food production and waste utilization strategies.</p></div>\",\"PeriodicalId\":8947,\"journal\":{\"name\":\"Bioresource Technology Reports\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2024-06-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Bioresource Technology Reports\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S2589014X24001154\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"Environmental Science\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Bioresource Technology Reports","FirstCategoryId":"1085","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S2589014X24001154","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"Environmental Science","Score":null,"Total":0}
Enhancement of biochemical parameters and enzyme activity in solid-state fermented and biofortified maize cobs utilizing yeasts and plant extracts
This study investigated the impact of solid-state fermentation and biofortification of maize cobs using yeast and plant extracts on their biochemical properties and enzyme activity. Maize cobs were fermented with extracts from elephant grass, cassava leaves, or Siam weed, combined with baker's yeast or palm wine yeast. In vitro assays revealed increased l-lysine concentration (up to 8.6 mg/g), soluble protein content (up to 27.4 mg/g), total phenolic content (up to 15.5 μg GAE/g), total flavonoid content (up to 23.4 μg CE/g), and xylanase activity (up to 25.7 Units) compared to controls. Glucose concentration decreased (to 0.8 mg/mL), indicating efficient utilization. Amylase and protease activities varied, with some combinations showing higher enzymatic activity (amylase at 35.4 Units, protease at 39.2 Units). These results underscore the potential of solid-state fermentation and biofortification to enhance the nutritional quality of agro-residues, offering novel insights into sustainable food production and waste utilization strategies.