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Yun-chin Chung - One of the best experts on this subject based on the ideXlab platform.
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Production of fermented Red Beans with multiple bioactivities using co-cultures of Bacillus subtilis and Lactobacillus delbrueckii subsp. bulgaricus
LWT - Food Science and Technology, 2015Co-Authors: Jyun-kai Jhan, Wei-fen Chang, Pei-ming Wang, Su-tze Chou, Yun-chin ChungAbstract:Abstract Red Beans exhibit many biofunctions, including the stimulation of intestinal motility, improvement of anemia and elimination of edema. This study was conducted to evaluate the functional properties of microbially fermented Red Beans produced under different fermentation conditions and to establish the optimum fermentation conditions for the production of fermented Red Beans with multiple biofunctions. The optimum fermentation conditions were the fermentation of Red Beans by a co-culture of Bacillus subtilis and Lactobacillus bulgaricus in the presence of 1% glucose, incubated at 30 °C for 120 h and stirRed every 24 h. CompaRed with unfermented Red Beans, Red Beans fermented under the optimum conditions contained a higher concentration of antioxidant substances, including total phenolics, anthocyanin, flavonoids and vitamins C and E. The results of tests for DPPH-radical scavenging, ferrous ion chelation and Reducing power implied a high antioxidant content. Fermented Red Beans exhibited nattokinase activity and contained a significant amount of potential probiotics.
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purification and biochemical properties of a fibrinolytic enzyme from bacillus subtilis fermented Red bean
Food Chemistry, 2012Co-Authors: Chentien Chang, Pei-ming Wang, Yafang Hung, Yun-chin ChungAbstract:Abstract Natto-Red bean with fibrinolytic activity was prepaRed by fermenting Red Beans with Bacillus subtilis. A fibrinolytic enzyme was purified from fermented natto-Red bean by sequential steps of ammonium sulfate fractionation, Sephacryl S-200 HR gel filtration and PBE 94 chromatofocusing. Through these steps, the purity of the enzyme increased 291-fold with 1.5% activity recovery. SDS–PAGE and isoelectric focusing electrophoresis showed the molecular mass and pI of the purified enzyme to be 29.93 kDa and 6.35, respectively. When N-succinyl-Ala-Ala-Pro-Phe-ρNA was used as an enzyme substrate, the Km, Vmax, and optimal reaction pH and temperature were 0.59 mM, 79.4 μmole ρNA/min mg, 9 and 60 °C, respectively. Among the synthetic substrates, the most sensitive were N-succinyl-Ala-Ala-Pro-Phe-ρNA, followed by N-benzoyl-Val-Gly-Arg-ρNA. Chemical modifiers, such as phenylmethyl sulfonyfluoride, N-bromosuccinimide and N-ethyl-5-phenylisoxazolium-3′-sulfonate, almost completely inhibited the activity of the purified enzyme. These results indicated that the purified fibrinolytic enzyme was a subtilisin-like serine protease.
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effect of fermentation on the antioxidant activity of Red Beans phaseolus radiatus l var aurea ethanolic extract
International Journal of Food Science and Technology, 2008Co-Authors: Su-tze Chou, Wenwan Chao, Yun-chin ChungAbstract:The antioxidant activities of 50% ethanol extracts from Red bean non-fermented and fermented by Bacillus subtilis or Aspergillus oryzae were determined using Sprague-Dawley rats as a testing model. Oral administration of all the extracts decreased the malondialdehyde (MDA) level in the liver but not in the brain tissue. Bacillus subtilis fermented extract increased the levels of ascorbic acid, α-tocopherol and glutathione (GSH) and the superoxide dismutase (SOD) activity in the liver tissue, while it increased only the ascorbic acid level in the brain tissue. Aspergillus oryzae fermented extract increased the levels of GSH and the SOD activity in the liver tissue, and it also increased GSH and ascorbic acid in the brain tissue. In general, the extracts from fermented Red bean were more effective than the non-fermented extract in raising the antioxidant levels in the liver tissue.
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evaluation of antioxidative and mutagenic properties of 50 ethanolic extract from Red Beans fermented by aspergillus oryzae
Journal of Food Protection, 2002Co-Authors: Su-tze Chou, Chengtien Chang, Wenwan Chao, Yun-chin ChungAbstract:Various bean products fermented by microorganisms are commonly consumed in Asian diets; however, the safety or functional properties of fermented Beans can vary with different microbial species and with different processes being applied to different Beans. The objectives of this study were to evaluate the antioxidative and mutagenic properties of 50% ethanolic extracts from Red Beans fermented by Aspergillus oryzae. The extracts' antioxidative activities, including alpha,alpha;-diphenyl-beta-picryl-hydrazyl (DPPH) radical-scavenging effects, Fe(2+)-chelating ability, and Reducing power, were studied in vitro. The antioxidative effects provided by the extracts depended strongly on their concentrations. In general, antioxidative activity increased with extract concentration to a certain point and then leveled off as the concentration further increased. The fermented Red bean extracts showed less of a scavenging effect on the DPPH radical and less Reducing power than the commercial antioxidants alpha-tocopherol and butylated hydroxytoluene, but better Fe(2+)-chelating ability. No mutagenicity or toxicity effect on any of the tested strains (Salmonella Typhimurium TA97, TA98, TA100, TA102, and TA1535) was found for the 50% ethanolic extracts of fermented Red Beans with the Ames mutagenicity assay. These results suggest that the 50% ethanolic extracts were not mutagenic.
Su-tze Chou - One of the best experts on this subject based on the ideXlab platform.
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Production of fermented Red Beans with multiple bioactivities using co-cultures of Bacillus subtilis and Lactobacillus delbrueckii subsp. bulgaricus
LWT - Food Science and Technology, 2015Co-Authors: Jyun-kai Jhan, Wei-fen Chang, Pei-ming Wang, Su-tze Chou, Yun-chin ChungAbstract:Abstract Red Beans exhibit many biofunctions, including the stimulation of intestinal motility, improvement of anemia and elimination of edema. This study was conducted to evaluate the functional properties of microbially fermented Red Beans produced under different fermentation conditions and to establish the optimum fermentation conditions for the production of fermented Red Beans with multiple biofunctions. The optimum fermentation conditions were the fermentation of Red Beans by a co-culture of Bacillus subtilis and Lactobacillus bulgaricus in the presence of 1% glucose, incubated at 30 °C for 120 h and stirRed every 24 h. CompaRed with unfermented Red Beans, Red Beans fermented under the optimum conditions contained a higher concentration of antioxidant substances, including total phenolics, anthocyanin, flavonoids and vitamins C and E. The results of tests for DPPH-radical scavenging, ferrous ion chelation and Reducing power implied a high antioxidant content. Fermented Red Beans exhibited nattokinase activity and contained a significant amount of potential probiotics.
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effect of fermentation on the antioxidant activity of Red Beans phaseolus radiatus l var aurea ethanolic extract
International Journal of Food Science and Technology, 2008Co-Authors: Su-tze Chou, Wenwan Chao, Yun-chin ChungAbstract:The antioxidant activities of 50% ethanol extracts from Red bean non-fermented and fermented by Bacillus subtilis or Aspergillus oryzae were determined using Sprague-Dawley rats as a testing model. Oral administration of all the extracts decreased the malondialdehyde (MDA) level in the liver but not in the brain tissue. Bacillus subtilis fermented extract increased the levels of ascorbic acid, α-tocopherol and glutathione (GSH) and the superoxide dismutase (SOD) activity in the liver tissue, while it increased only the ascorbic acid level in the brain tissue. Aspergillus oryzae fermented extract increased the levels of GSH and the SOD activity in the liver tissue, and it also increased GSH and ascorbic acid in the brain tissue. In general, the extracts from fermented Red bean were more effective than the non-fermented extract in raising the antioxidant levels in the liver tissue.
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evaluation of antioxidative and mutagenic properties of 50 ethanolic extract from Red Beans fermented by aspergillus oryzae
Journal of Food Protection, 2002Co-Authors: Su-tze Chou, Chengtien Chang, Wenwan Chao, Yun-chin ChungAbstract:Various bean products fermented by microorganisms are commonly consumed in Asian diets; however, the safety or functional properties of fermented Beans can vary with different microbial species and with different processes being applied to different Beans. The objectives of this study were to evaluate the antioxidative and mutagenic properties of 50% ethanolic extracts from Red Beans fermented by Aspergillus oryzae. The extracts' antioxidative activities, including alpha,alpha;-diphenyl-beta-picryl-hydrazyl (DPPH) radical-scavenging effects, Fe(2+)-chelating ability, and Reducing power, were studied in vitro. The antioxidative effects provided by the extracts depended strongly on their concentrations. In general, antioxidative activity increased with extract concentration to a certain point and then leveled off as the concentration further increased. The fermented Red bean extracts showed less of a scavenging effect on the DPPH radical and less Reducing power than the commercial antioxidants alpha-tocopherol and butylated hydroxytoluene, but better Fe(2+)-chelating ability. No mutagenicity or toxicity effect on any of the tested strains (Salmonella Typhimurium TA97, TA98, TA100, TA102, and TA1535) was found for the 50% ethanolic extracts of fermented Red Beans with the Ames mutagenicity assay. These results suggest that the 50% ethanolic extracts were not mutagenic.
Pei-ming Wang - One of the best experts on this subject based on the ideXlab platform.
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Production of fermented Red Beans with multiple bioactivities using co-cultures of Bacillus subtilis and Lactobacillus delbrueckii subsp. bulgaricus
LWT - Food Science and Technology, 2015Co-Authors: Jyun-kai Jhan, Wei-fen Chang, Pei-ming Wang, Su-tze Chou, Yun-chin ChungAbstract:Abstract Red Beans exhibit many biofunctions, including the stimulation of intestinal motility, improvement of anemia and elimination of edema. This study was conducted to evaluate the functional properties of microbially fermented Red Beans produced under different fermentation conditions and to establish the optimum fermentation conditions for the production of fermented Red Beans with multiple biofunctions. The optimum fermentation conditions were the fermentation of Red Beans by a co-culture of Bacillus subtilis and Lactobacillus bulgaricus in the presence of 1% glucose, incubated at 30 °C for 120 h and stirRed every 24 h. CompaRed with unfermented Red Beans, Red Beans fermented under the optimum conditions contained a higher concentration of antioxidant substances, including total phenolics, anthocyanin, flavonoids and vitamins C and E. The results of tests for DPPH-radical scavenging, ferrous ion chelation and Reducing power implied a high antioxidant content. Fermented Red Beans exhibited nattokinase activity and contained a significant amount of potential probiotics.
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purification and biochemical properties of a fibrinolytic enzyme from bacillus subtilis fermented Red bean
Food Chemistry, 2012Co-Authors: Chentien Chang, Pei-ming Wang, Yafang Hung, Yun-chin ChungAbstract:Abstract Natto-Red bean with fibrinolytic activity was prepaRed by fermenting Red Beans with Bacillus subtilis. A fibrinolytic enzyme was purified from fermented natto-Red bean by sequential steps of ammonium sulfate fractionation, Sephacryl S-200 HR gel filtration and PBE 94 chromatofocusing. Through these steps, the purity of the enzyme increased 291-fold with 1.5% activity recovery. SDS–PAGE and isoelectric focusing electrophoresis showed the molecular mass and pI of the purified enzyme to be 29.93 kDa and 6.35, respectively. When N-succinyl-Ala-Ala-Pro-Phe-ρNA was used as an enzyme substrate, the Km, Vmax, and optimal reaction pH and temperature were 0.59 mM, 79.4 μmole ρNA/min mg, 9 and 60 °C, respectively. Among the synthetic substrates, the most sensitive were N-succinyl-Ala-Ala-Pro-Phe-ρNA, followed by N-benzoyl-Val-Gly-Arg-ρNA. Chemical modifiers, such as phenylmethyl sulfonyfluoride, N-bromosuccinimide and N-ethyl-5-phenylisoxazolium-3′-sulfonate, almost completely inhibited the activity of the purified enzyme. These results indicated that the purified fibrinolytic enzyme was a subtilisin-like serine protease.
Raymond P. Glahn - One of the best experts on this subject based on the ideXlab platform.
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White Beans provide more bioavailable iron than Red Beans: studies in poultry (Gallus gallus) and an in vitro digestion/Caco-2 model.
International journal for vitamin and nutrition research. Internationale Zeitschrift fur Vitamin- und Ernahrungsforschung. Journal international de vi, 2010Co-Authors: Elad Tako, Raymond P. GlahnAbstract:Iron-biofortification of crops is a strategy that alleviates iron deficiency. The common bean (Phaseolus vulgaris L.) is an attractive candidate for biofortification. However, Beans are high in polyphenols that may inhibit iron absorption. In vitro studies have shown that iron bioavailability from white Beans is higher than that from coloRed Beans. In this study, our objective was to determine if white Beans contain more bioavailable iron than Red Beans and to determine if the in vitro observations of bean-iron bioavailability would be evident in an in vivo feeding trial. We compaRed iron bioavailability between diets containing either white (Matterhorn) or Red (Merlot) Beans, which differ in polyphenol content. One-week-old chicks (Gallus gallus) were divided into four groups: 1. "WB": 40% white-bean diet; 2. "RB" :40% Red-bean diet; 3. "WB+Fe": 40% white-bean diet; 4. "RB+Fe": 40% Red-bean diet (51, 47, 179, and 175 ppm iron, respectively). Diets 1 and 2 had no supplemental iron; whereas 125 µg/g iron was added to diets 3 and 4. For 8 weeks, hemoglobin, feed consumption, and body weights were measuRed. Divalent metal transporter 1 (iron-uptake-transporter), duodenal-cytochrome-B (iron Reductase), and ferroportin (iron-exporter) expressions were higher (p
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white Beans provide more bioavailable iron than Red Beans studies in poultry gallus gallus and an in vitro digestion caco 2 model
International Journal for Vitamin and Nutrition Research, 2010Co-Authors: Elad Tako, Raymond P. GlahnAbstract:Iron-biofortification of crops is a strategy that alleviates iron deficiency. The common bean (Phaseolus vulgaris L.) is an attractive candidate for biofortification. However, Beans are high in polyphenols that may inhibit iron absorption. In vitro studies have shown that iron bioavailability from white Beans is higher than that from coloRed Beans. In this study, our objective was to determine if white Beans contain more bioavailable iron than Red Beans and to determine if the in vitro observations of bean-iron bioavailability would be evident in an in vivo feeding trial. We compaRed iron bioavailability between diets containing either white (Matterhorn) or Red (Merlot) Beans, which differ in polyphenol content. One-week-old chicks (Gallus gallus) were divided into four groups: 1. "WB": 40% white-bean diet; 2. "RB" :40% Red-bean diet; 3. "WB+Fe": 40% white-bean diet; 4. "RB+Fe": 40% Red-bean diet (51, 47, 179, and 175 ppm iron, respectively). Diets 1 and 2 had no supplemental iron; whereas 125 µg/g iron was added to diets 3 and 4. For 8 weeks, hemoglobin, feed consumption, and body weights were measuRed. Divalent metal transporter 1 (iron-uptake-transporter), duodenal-cytochrome-B (iron Reductase), and ferroportin (iron-exporter) expressions were higher (p<0.05), villus-surface-area (tissue iron-deficiency adaptation) was greater in the "RB" group vs. other groups. Cecal microflora was similar between treatments. Hemoglobin, body-hemoglobin iron, and body weights were lower in the "RB" group vs. other groups (p<0.05). In vitro analysis showed lower ferritin formation (less bioavailable iron) in cells exposed to the "RB" diet. We conclude that the in vivo results support the in vitro observations; i. e., white Beans contain more bioavailable iron than Red Beans.
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white Beans provide more bioavailable iron than Red Beans studies in poultry gallus gallus and an in vitro digestion caco 2 model
International Journal for Vitamin and Nutrition Research, 2010Co-Authors: Elad Tako, Raymond P. GlahnAbstract:Iron-biofortification of crops is a strategy that alleviates iron deficiency. The common bean (Phaseolus vulgaris L.) is an attractive candidate for biofortification. However, Beans are high in polyphenols that may inhibit iron absorption. In vitro studies have shown that iron bioavailability from white Beans is higher than that from coloRed Beans. In this study, our objective was to determine if white Beans contain more bioavailable iron than Red Beans and to determine if the in vitro observations of bean-iron bioavailability would be evident in an in vivo feeding trial. We compaRed iron bioavailability between diets containing either white (Matterhorn) or Red (Merlot) Beans, which differ in polyphenol content. One-week-old chicks (Gallus gallus) were divided into four groups: 1. WB: 40 % white-bean diet; 2. RB :40 % Red-bean diet; 3. WB + Fe: 40 % white-bean diet; 4. RB + Fe: 40 % Red-bean diet (51, 47, 179, and 175 ppm iron, respectively). Diets 1 and 2 had no supplemental iron; whereas 125 µg/...
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use of white Beans instead of Red Beans may improve iron bioavailability from a tanzanian complementary food mixture
International Journal for Vitamin and Nutrition Research, 2010Co-Authors: Mercy Lungaho, Raymond P. GlahnAbstract:In the study presented, an in vitro digestion/Caco-2 cell culture model was used to assess the amount of bioavailable iron from a modified Tanzanian complementary food formulation. The main objective of the study was to determine whether a change from Red Beans to white Beans in the complementary food recipe would improve iron bioavailability from the mixture, as recent studies had indicated that iron bioavailability in white Beans is significantly higher compaRed to that in the coloRed Beans. The white Beans had a significantly higher (p<0.0001) amount of ferritin formation (13.54 ng/mg) when compaRed to all other porridge ingRedients including the Red Beans (2.3 ng/mg), and it is plausible that the complementary food formulated with the white Beans may be superior to that formulated with the Red Beans, with reference to iron bioavailability. The results are important as they suggest that substitution of complementary food ingRedients with high anti-nutrient concentrations with those that have lower anti-nutrient concentrations may improve iron bioavailability from complementary food home-recipes.
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iron bioavailability to piglets from Red and white common Beans phaseolus vulgaris
Journal of Agricultural and Food Chemistry, 2008Co-Authors: Siow Ying Tan, Raymond P. Glahn, Elad Tako, Chi Kong Yeung, Ross M Welch, Xin Gen Lei, Dennis D MillerAbstract:Polyphenols in foods may chelate dietary Fe and lower its bioavailability. Concentrations of phenols are higher in Red Beans than in white Beans. The aim of this study was to compare iron bioavailabilities from Red and white Beans in a piglet hemoglobin repletion model. Fe deficient cross bRed piglets (Hampshire × Landrace × Yorkshire) were used. Nutritionally balanced diets (except for Fe) were formulated to contain 50% precooked, dehydrated Beans (either small Red or Great Northern white). At age 5 weeks, the piglets were assigned to two groups and fed diets containing either Red or white Beans for 4 weeks. Weight and hemoglobin (Hb) concentrations were monitoRed weekly. Feed intakes were measuRed daily. Hemoglobin repletion efficiency (HRE) was calculated as the gain in total body hemoglobin Fe (Hb-Fe) divided by Fe intake. Hb concentrations, Hb-Fe gains, and HRE were not different between the groups at any time point (p > 0.05). HRE values in the Red bean group were 50% in the first week and 30% over ...
Wenwan Chao - One of the best experts on this subject based on the ideXlab platform.
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effect of fermentation on the antioxidant activity of Red Beans phaseolus radiatus l var aurea ethanolic extract
International Journal of Food Science and Technology, 2008Co-Authors: Su-tze Chou, Wenwan Chao, Yun-chin ChungAbstract:The antioxidant activities of 50% ethanol extracts from Red bean non-fermented and fermented by Bacillus subtilis or Aspergillus oryzae were determined using Sprague-Dawley rats as a testing model. Oral administration of all the extracts decreased the malondialdehyde (MDA) level in the liver but not in the brain tissue. Bacillus subtilis fermented extract increased the levels of ascorbic acid, α-tocopherol and glutathione (GSH) and the superoxide dismutase (SOD) activity in the liver tissue, while it increased only the ascorbic acid level in the brain tissue. Aspergillus oryzae fermented extract increased the levels of GSH and the SOD activity in the liver tissue, and it also increased GSH and ascorbic acid in the brain tissue. In general, the extracts from fermented Red bean were more effective than the non-fermented extract in raising the antioxidant levels in the liver tissue.
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evaluation of antioxidative and mutagenic properties of 50 ethanolic extract from Red Beans fermented by aspergillus oryzae
Journal of Food Protection, 2002Co-Authors: Su-tze Chou, Chengtien Chang, Wenwan Chao, Yun-chin ChungAbstract:Various bean products fermented by microorganisms are commonly consumed in Asian diets; however, the safety or functional properties of fermented Beans can vary with different microbial species and with different processes being applied to different Beans. The objectives of this study were to evaluate the antioxidative and mutagenic properties of 50% ethanolic extracts from Red Beans fermented by Aspergillus oryzae. The extracts' antioxidative activities, including alpha,alpha;-diphenyl-beta-picryl-hydrazyl (DPPH) radical-scavenging effects, Fe(2+)-chelating ability, and Reducing power, were studied in vitro. The antioxidative effects provided by the extracts depended strongly on their concentrations. In general, antioxidative activity increased with extract concentration to a certain point and then leveled off as the concentration further increased. The fermented Red bean extracts showed less of a scavenging effect on the DPPH radical and less Reducing power than the commercial antioxidants alpha-tocopherol and butylated hydroxytoluene, but better Fe(2+)-chelating ability. No mutagenicity or toxicity effect on any of the tested strains (Salmonella Typhimurium TA97, TA98, TA100, TA102, and TA1535) was found for the 50% ethanolic extracts of fermented Red Beans with the Ames mutagenicity assay. These results suggest that the 50% ethanolic extracts were not mutagenic.
