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Exploring Biochemical Parameters and Enzyme Profiles in Yeast-Assisted Fermentation of Biofortified Palm Kernel Cake

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The study addresses the investigation of a novel alkaline protease produced by a fungus involved in the fermentation of cassava and its potential application as a detergent additive. This study aims to investigate the potential of a newly discovered alkaline protease, Rhizopus oligosporus alkaline protease (ROAP), produced during cassava fermentation, as a detergent additive. The objective is to understand its characteristics, stability, and stain-removing capabilities. ROAP was partially purified using acetone precipitation. The study extensively assessed its optimal conditions, including temperature and pH, and explored the impact of inorganic salts, chemical agents, and surfactants on enzyme activity. Kinetic parameters (Vmax, Km, Kcat) were determined, along with thermal stability indicators. Cloth washing experiments using stained white cotton fabrics were conducted to evaluate stain removal efficiency. After purification, ROAP exhibited an impressive increase in specific activity. Optimal conditions for its activity were identified at 40 °C and pH 10.0. The enzyme showed varying responses to different salts, some of which did not affect its activity while others influenced it. Most notably, ROAP proved highly effective in removing stains, achieving a 94% removal rate for grease stains when used alone and an 86% efficiency when combined with Rin. This study underscores the potential of ROAP as a valuable detergent additive, especially for tackling challenging protein-based stains like blood and grease. The enzyme's stability, efficiency, and versatility in various conditions hold promise for its application in industries requiring effective stain removal, contributing to improved cleaning processes.
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Micronutrient deficiency is a form of malnutrition responsible for different metabolic diseases, widely shared among developing low-and middle-income African countries. While deficiencies of calcium, iron, vitamin A, zinc, and selenium have been counteracted mainly by implementing mandatory food fortification programs, little attention was given so far on strategies to decrease inadequate intake of water-soluble B-group vitamins. In this review, we summarize the physiological role of B-group vitamins, and discuss the approaches commonly used to tackle their deficiencies in Africa, namely (i) dietary diversification, (ii) supplementation, and (iii) fortification, with the main focus being here the microbial-based biofortification of food. We report the increasing evidence of plant-based African fermented foods as important sources of these vitamins and how microbial-based biofortification strategies may enhance their content and bioavailability during plant-based fermentation, especially seen for folate (vitamin B9), riboflavin (vitamin B2), and cobalamin (vitamin B12). The selection of pro-technological functional microbial strains from spontaneous fermentation and/or unconventional food matrices, the employment of vitamin overproducing lactic acid bacteria, as well as the implementation of adequate food processes are promising tools that could be implemented in the production of staple home-made fermented foods to counteract B-group vitamins deficiencies. Further research is needed to explore the biotechnological potential of underexploited indigenous microbial strains and the impact of fortified foods on gut host health
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Fishmeals (FM) are the most superior protein sources in aquafeed. World-wide growing demand and limited supply of FM limit its use as sole protein sources in aquafeed and force fish nutritionists to develop alternate protein-based aquafeeds. However, increasing alternate proteins over a certain percentage reduces fish performance. Many attempts have been made (viz., manipulation of processing technology of feed ingredients and feed formulations, supplementation strategy) to overcome the negative effects of increasing alternative protein inclusion in aquafeeds. Among them, supplementation of functional feed additives (FuFAs) has received promising attention. Recently, several FuFA (nucleotides, organic acid, probiotics, prebiotics, and certain amino acids) have been administrated in alternative protein-based aquafeeds and demonstrate increased efficiency of alternative protein utilization along with improved fish growth and health performances. However, numerous gaps remain in existing knowledge about the administration of exogenous FuFA in alternative protein-based aquafeeds, including the effects on digestion, age/size-related responses, species variations, absorption, metabolism, and influences on physiological responses. Application of biochemical and molecular technologies is important to better understand the underlying mechanisms of FuFA functions in alternate protein-based aquafeed to improve fish and shrimp performance. Efforts are also needed by researchers and industrialists regarding production technologies to reduce functional feed supplement costs. Moreover, in-depth research knowledge is needed considering the use of functional feeds to combat fish diseases and reduce dependence on antibiotics and chemical therapeutants, thereby making aquaculture more eco-friendly.
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Diabetes mellitus (DM) is a metabolic syndrome. Diabetes has become more common in recent years. Chemically generated drugs are used to lessen the effects of DM and its following repercussions due to unpleasant side effects such as weight gain, gastrointestinal issues, and heart failure. On the other hand, medicinal plants could be a good source of anti-diabetic medications. This article aims to determine any plant matrix’s positive potential. Food restriction, physical activity, and the use of antidiabetic plant-derived chemicals are all being promoted as effective ways to manage diabetes because they are less expensive and have fewer or no side effects. This review focuses on antidiabetic plants, along with their bioactive constituent, chemically characterization, and plantbased diets for diabetes management. There is minimal scientific data about the mechanism of action of the plant-based product has been found. The purpose of this article is to highlight anti-diabetic plants and plantderived bioactive compounds that have anti-diabetic properties. It also provides researchers with data that may be used to build future strategies, such as identifying promising bioactive molecules to make diabetes management easier.
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α-Amylase is a foremost hydrolytic enzyme used for various industrial processes. In the present study, Rhizopus oligosporus α-amylase (ROAA) produced during solid state fermentation of cassava (Manihot esculenta) tubers by the fungus was partially purified and biochemically characterized. The kinetic and thermal inactivation thermodynamics properties of the partially purified enzyme were also evaluated as well as the potential application in cloth washing. The ROAA was purified by 4.11-fold and had a molecular weight of 60 kDa. ROAA was optimally active at 60 °C, pH 5.0 and had a salt tolerance of 1–100 mM NaCl for 120 min. The activity of the α-amylase was significantly (p < 0.05) increased in the presence of various inorganic salts especially at 10 mM. Ethylenediaminetetraacetic acid (EDTA), urea and thiourea enhanced ROAA activity. Triton X-100 enhanced ROAA activity by 141.97%, whereas sodium dodecyl sulphate (SDS) decreased it by 28.58%. Tween 20 and Tween 80 did not significantly affect ROAA activity at 1 mM. Vmax, Km and Kcat of ROAA were 37.59 U/mg protein, 16.39 mg/mL and 0.016 s⁻¹, respectively. Thermal stability indicators such as half-life, D-value at 70 °C and Z-value were 101.91 min, 338.70 min, and 48.78 °C, respectively. Cloth washing efficiency of a mixture of the isolated enzyme and commercial detergents was high relative to detergent-only trial. The enzyme had high thermal stability, optimized activity in the presence of some inorganic salts, and resistance to several surfactants and a chelating agent. The fungal α-amylase reported in this study would find relevance not only in starch-based industries but also in laundry.
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Background: Fermented soya bean meal (FSBM) is believed to have improved nutritional qualities compared with soya bean meal (SBM) and is also cheaper than soya protein concentration (SPC) and fish meal (FM). Therefore, the present study was conducted to compare the effects of FSBM replacing SBM, SPC and FM in diets on growth performance, serum biochemistry profile, short-chain fatty acid concentrations in digesta, intestinal mucosal enzyme activities, intestinal proinflammatory cytokine concentrations and morphology in weaned piglets. One hundred and twenty 28-day-old piglets (Duroc × Landrace × Yorkshire, body weight: 6.73 ± 1.14 kg) were randomly allocated to four treatment diets (six replicate pens with five piglets per pen) containing SBM, SPC, FM or FSBM as the protein source, respectively. Results: Dietary FSBM supplementation improved average daily gain (p < 0.05), gain to feed ratio (p < 0.05), and digestibility of dry matter, gross energy, crude protein and organic matter (p < 0.05) in pigs compared with those fed SBM during 0-14 days and reduced diarrhoea rate (p < 0.05) compared with those fed SBM and FM during 0-14 days. Moreover, pigs fed FBSM had greater IgA and IgM contents and antioxidase activities than those provided SBM and SPC on day 14. In addition, the butyrate concentration in the cecum of pigs fed FSBM was greater than those fed the other diets (p < 0.05), and the trypsin activity in duodenum and jejunum of pigs provided FSBM was greater than those fed SBM (p < 0.05). Moreover, higher villus height (p < 0.05) and villus height to crypt depth ratio (p < 0.05) and lower crypt depth (p < 0.05) in the duodenum of pigs fed FSBM were observed, and pigs fed FSBM had a lower (p < 0.05) TNF-α concentration in jejunum compared with those fed SBM. Conclusions: In conclusion, dietary FSBM supplementation to replace SBM, SPC and FM could improve piglets' growth performance, intestinal health and immune function.
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Background Fermented plant products (FPP) are functional liquids or solids produced by probiotics by fermentation of one or more fresh vegetables, fruits, mushrooms, herbs, etc. They have enriched nutritional value due to presence of polyphenols, flavonoids, organic acids, probiotics, prebiotics, vitamins, minerals and biological enzymes. This is an area of rapidly increasing interest around the world. Scope and approach This review elucidates recent studies of fermented plant products from the viewpoints of fermentation technology, functional properties, defects and remedy technologies to overcome potential defects. Several existing problems and development prospects for fermented plant products are discussed. Key findings and conclusions Fermented plant products possess many functional properties, such as antioxidation, bacteriostasis, improving intestinal function and immunity, antialcohol, protecting liver etc. Particularly, there are many defects in production of FPP, including possible generation of biogenic amines, methanol, formaldehyde and nitrite during fermentation, safe control of microorganisms, deficiency of trace elements, as well as stability in storage. Moreover, many technologies have been proposed to remedy the defects of FPP. This review contributes to a deeper understanding of fermented plant products as well as processing and utilization of plants and modernization of their production.
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Amahewu is a traditional fermented beverage made from white maize that is widely consumed in South Africa. In this study, amahewu was prepared from provitamin A-biofortified maize (PBM) and different inocula and the nutritional properties of the beverage were assessed using standard methods. The amahewu samples were prepared by fermenting maize porridge using lactobacillus starter culture (LSC), wheat bran (WB) and malted provitamin A maize (MM) together with either MM or WB. The inoculum types did not substantially influence the overall composition of amahewu. Carbohydrate (82%) followed by protein (12%) were the major nutrients in all samples. However, inoculating amahewu beverage with LSC substantially reduced the fermentation time. Iron, zinc, and lysine contents increased slightly after fermentation, especially in the sample with added LSC. Protein digestibilities of amahewu samples also increased slightly after fermentation. The β-carotene contents (approx. 1.8 μg/g) were very similar across amahewu samples and these were substantially retained after fermentation. Hence, PBM may be a better alternative to white maize for the preparation of amahewu beverage with improved nutritional quality.