Process Optimization for Lipolytic Bacterial Fermentation: Value Addition to the By-products of Oil Seeds

Background: Lipase enzyme has wide application in industries, particularly food and detergent, but high production cost has always limited its use. Extensive studies are underway on production of high quality and low cost lipase enzyme in large amounts, for which microbial sources have been found to be the best. Aim: To estimate the potential of oil cakes for bacterial lipase production. Methodology: By-products of different oil seeds viz. neem, sesame, flax, mustard, coconut, castor, and groundnut were used for the preparation of fermentation media to culture lipolytic Pseudomonas aeruginosa. Optimization of growth condition was done with respect to different parameters such as fermentation time, nitrogen supplements, carbon additives, and lipid sources. Results: A good lipolytic P. aeruginosa JCM5962 (T) strain was isolated from soil of sugarcane field. Results of the study showed that coconut, sesame, neem, flax and mustard oilcakes induced good lipolytic activity from bacteria. Negligible lipase activity was obtained when organism was cultured in castor and groundnut oilcake medium. 1% ammonium nitrate as an additional nitrogen supplement was found to be ideal parameter for improved production. Conclusion: According to present work, lipases could be economically produced by P. aeruginosa using low cost oil cakes as potent substrate for fermentation medium.

Rice Cakes Containing Dietary Fiber Supplemented with or without Artemisia Annua and Gynura Procumbens Merr. Alleviated the Risk Factors of Metabolic Syndrome

We investigated whether the consumption of Korean rice cakes enriched with dietary fiber with or without polyphenol rich plants might decrease the risk factors of metabolic syndrome (MetS). Rice cakes were manufactured using fructooligosaccharides, resistant starch, and psyllium as sources of dietary fibers with and without polyphenol rich Artemisia annua and Gynura procumbens Merr. (RC+FP and RC+F, respectively), and prepared in three forms (songpyeon, seolgidduk, and chaldduk). Ninety subjects with at least one MetS risk factor were recruited for 6 weeks of dietary intervention. Sixty subjects were finally included for the analysis. Compared to the initial values, RC+FP group had decreased levels of fasting blood glucose (FBG), HOMA-IR and blood pressure after 6 weeks, whereas RC+F group didn't have significant changes in them. Regarding the improvement of individual MetS risk factors, RC+FP group showed significant reduction in FBG and blood pressures but RC+F group only had reduction in systolic blood pressure. After the intervention, a reduction in the number of MetS risk factors was greatert in the RC+FP group than in the RC+F group. In conclusion, Dietary fiber enriched rice cakes with or without polyphenols decreased the number and/or the levels of MetS risk factors. Polyphenol rich plant components may provide additional health benefits in controlling FBG and blood pressure.

Use of yacon in natura and its flour in the development of diet and conventional cakes / Uso do yacon in natura e em farinha no desenvolvimento de bolos diet e convencional

Yacon is a tuberous root that has bioactive components in its composition, such as fructooligosaccharides (FOS). The objective of this study was to evaluate physicochemical and sensory characteristics of diet and conventional cakes made with yacon in natura and its respective flour. Cakes were prepared in chocolate and carrot flavors with the addition of 50% yacon in natura and 70% yacon flour. Cakes prepared with 50% yacon in natura with the addition of sucrose in the formula showed physical aspects closer to conventional cakes. The yield of the cakes was considered satisfactory at around 90%, regardless of yacon in natura or yacon flour usage. The chocolate cakes had higher ratings regarding the sensory attributes and the purchase intent in relation to the carrot cakes, especially when using yacon in natura in the formula. The cakes containing sweetener were rated as good as those with sucrose, especially in regards to the flavor of the chocolate cakes. According to the chemical composition, cakes with 70% yacon flour had higher dietary fiber content as well as FOS, giving credit to their claim as a bioactive component.

O yacon é uma raiz tuberosa que possui em sua composição, componentes bioativos como frutooligossacarídeos (FOS). O objetivo deste estudo foi avaliar características físico-químicas e sensoriais de bolos diet e convencionais elaborados com yacon in natura e sua respectiva farinha. Foram elaborados bolos, nos sabores chocolate e cenoura, com adição de 50% de yacon in natura e 70% de farinha de yacon. Os bolos elaborados com 50% de yacon in natura, com a adição de sacarose na formulação apresentaram aspectos físicos mais próximos aos bolos convencionais. O rendimento dos bolos, em torno de 90% foi considerado satisfatório, independente da utilização do yacon in natura ou farinha. Os bolos de chocolate obtiveram notas mais elevadas quanto aos atributos sensoriais e intenção de compra, em relação aos bolos de cenoura, em especial quando se utilizou o yacon in natura nas formulações. Os bolos contendo adoçante foram tão bem avaliados quanto àqueles que possuíam sacarose, em especial, em relação ao sabor dos bolos de chocolate. De acordo com a composição química, os bolos com 70% de farinha yacon apresentaram maiores teores de fibra alimentar bem como de FOS, sendo considerados alimentos com alto teor de fibras, sugerindo-se também sua alegação como um componente bioativo.

Comportamento ingestivo e respostas fisiológicas de novilhos submetidos a dietas com torta de amendoim / Intake behavior and physiological responses of steer fed with peanut cake diets

Objetivou-se avaliar a substituição do farelo de soja por torta de amendoim no concentrado da dieta de novilhos, por meio do comportamento ingestivo e respostas fisiológicas. Foram utilizados cinco novilhos, dispostos em um quadrado latino 5 x 5. As dietas foram compostas de feno de tifton, milho moído, farelo de soja e torta de amendoim, constituídas de zero (100 por centode farelo de soja), 25, 50, 75 e 100 por cento de substituição por torta de amendoim no concentrado. Os níveis de torta de amendoim não influenciaram (P>0,05) as eficiências de ingestão e ruminação da matéria seca e da fibra em detergente neutro. Em relação às atividades comportamentais, o único parâmetro em que se observou efeito da substituição foi o número de períodos de ócio no turno da manhã (P<0,05), no qual se constatou efeito linear crescente. A taxa de secreção salivar e a quebra de partículas foram semelhantes, pois não houve efeito (P>0,05) das dietas sobre as características de mastigação. Como não houve efeito (P>0,05) das dietas sobre as frequências respiratória, cardíaca e a temperatura retal, o calor endógeno produzido pela fermentação ruminal foi equivalente. A torta de amendoim, por conter aflatoxinas, quando fornecida em alta relação volumoso x concentrado, pode substituir o farelo de soja na dieta de novilhos, pois ocasiona comportamento ingestivo e respostas fisiológicas semelhantes...

This study aimed to evaluate the replacement of soybean meal with peanut cake in the concentrate of steer diets through intake behavior and physiological responses. Five steers, arranged in a 5 x 5 latin square design were used. The diets were composed of Tifton hay, ground corn, soybean meal and peanut cake, made from zero (100 percent soybean meal), 25, 50, 75 and 100 percent replacement for peanut cake in the concentrate. The levels of peanut cake did not influence (P>0.05) the intake and rumination efficiencies of dry matter and fiber in neutral detergent. Regarding the behavioral activities, the only parameter that observed a substitution effect was the number of idle periods in the morning shift (P<0.05) which had an increasing linear effect. The rate of salivary secretion and the particle breakdown were similar, because there was no effect (P>0.05) of the diets on the chewing characteristics. As there was no effect (P>0.05) of the diets on the respiratory rate, heart rate and rectal temperature, the endogenous heat produced by rumen fermentation was equivalent. The peanut cake, by containing aflatoxin, when provided in high roughage x concentrate rate, can replace soybean meal in the steers' diet because it causes similar intake behavior and physiological responses...

Enhanced production of Aspergillus tamarii lipase for recovery of fat from tannery fleshings

The influence of various oil cakes has been investigated for high level production of lipase using Aspergillus tamarii MTCC 5152. By solid state fermentation in wheat bran containing 2.5% w/w gingili oil cake at 70% v/w moisture content the fungus produced a maximal yield of lipase (758 ± 3.61 u/g) after 5 days of incubation using 2% v/w inoculum containing 10(6) spores/mL. Wheat bran and gingili oil cake with supplementation of gingili oil (1.0% w/w), glucose (0.5% w/w) and peptone (0.5% w/w) gives an increased enzyme production of 793 ± 6.56 u/g. The enzyme shows maximum activity at pH 7.0, temperature 50 °C and was stable between the pH 5.0-8.0 and temperature up to 60 °C. Crude lipase (3%) applied to tannery fleshing shows 92% fat solubility. The results demonstrate that fat obtained from tannery fleshing, a by-product of the leather industry has a high potential for biodiesel production and the proteinaceous residue obtained can be used as animal feed.

Down-regulation of tyrosinase, TRP-1, TRP-2 and MITF expressions by citrus press-cakes in murine B16 F10 melanoma

Objective: To investigate the suitability of citrus-press cakes, by-products of the juice industry as a source for the whitening agents for cosmetic industry. Methods:Ethylacetate extracts of citrus-press cakes (CCE) were examined for their anti-melanogenic potentials in terms of the inhibition of melanin production and mechanisim of melanogenesis by using Western Blot analysis with tyrosinese, tyrosinase-related protein-1 (TRP-1), TRP2, and microphthalmia-associated transcription factor (MITF) proteins. To apply the topical agents, citrus-press cakes was investigated the safety in human skin cell line. Finally flavonoid analysis of CCE was also determined by HPLC analysis. Results: Results indicated that CCE were shown to down-regulate melanin content in a dose-dependent pattern. The CCE inhibited tyrosinase, TRP-2, and MITF expressions in a dose-dependent manner. To test the applicability of CCE to human skin, we used MTT assay to assess the cytotoxic effects of CCE on human keratinocyte HaCaT cells. The CCE exhibited low cytotoxicity at 50 μg/mL. Characterization of the citrus-press cakes for flavonoid contents using HPLC showed varied quantity of rutin, narirutin, and hesperidin. Conclusions:Considering the anti-melanogenic activity and human safety, CCE is considered as a potential anti-melanogenic agent and may be effective for topical application for treating hyperpigmentation disorders.

Conjoint effect of oil-seed cakes and Pseudomonas fluorescens on the growth of chickpea in relation to the management of plant-parasitic nematodes

Soil application of organics has been explored as an alternative means of organic management of plant-parasitic nematodes. Efficiency of different oil-seed cakes of neem (Azadirachta indica), castor (Ricinus communis), groundnut (Arachis hypogaea), linseed (Linum usitatissimum), sunflower (Helianthus annuus) and soybean (Glycine max) were evaluated in field conditions with association of Pseudomonas fluorescens in relation to growth parameters of chickpea and population of plant-parasitic nematodes. Their efficacious nature was highly effective in reducing the population of these dominant soil nematodes. Significant improvement was observed in plant-growth parameters such as plant weight, percent pollen fertility, pod numbers, root-nodulation and chlorophyll content of chickpea, seemed to be due to reduction in disease incidence and might be due to growth promoting substances secreted by P. fluorescens. The multiplication rate of nematodes was less in the presence of P. fluorescens as compared to its absence. Most effective combination of P. fluorescens was observed with neem cake.

Antibacterial effect of citrus press-cakes dried by high speed and far-infrared radiation drying methods

In this study, the antibacterial effect was evaluated to determine the benefits of high speed drying (HSD) and far-infrared radiation drying (FIR) compared to the freeze drying (FD) method. Citrus press-cakes (CPCs) are released as a by-product in the citrus processing industry. Previous studies have shown that the HSD and FIR drying methods are much more economical for drying time and mass drying than those of FD, even though FD is the most qualified drying method. The disk diffusion assay was conducted, and the minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) were determined with methanol extracts of the dried CPCs against 11 fish and five food-related pathogenic bacteria. The disk diffusion results indicated that the CPCs dried by HSD, FIR, and FD prevented growth of all tested bacteria almost identically. The MIC and MBC results showed a range from 0.5-8.0 mg/mL and 1.0-16.0 mg/mL respectively. Scanning electron microscopy indicated that the extracts changed the morphology of the bacteria cell wall, leading to destruction. These results suggest that CPCs dried by HSD and FIR showed strong antibacterial activity against pathogenic bacteria and are more useful drying methods than that of the classic FD method in CPCs utilization.

Evaluación de albúmina porcina como sustituto parcial de clara de huevo en panqués de chocolate / Evaluation of Porcine Albumin as a Partial Replacement for Egg White in Chocolate Cakes

Se analizó el efecto de la sustitución de clara de huevo por albúmina sérica porcina (ASP) en panqués de chocolate. La ASP se obtuvo mediante un método escalado de aislamiento por cromatografía de interacción hidrofóbica. En la formulación del panqué se reemplazó el 50 y 100% de la clara de huevo con ASP. Todos los panqués presentaron valores similares (P >0.05) de los parámetros de color en la miga: L (25,7-26,2), a* (9,8-10,1) y b* (14,5-15,0) y en la costra: L (25,7-26,2), a* (9,8-10,1) y b* (14,5-15,0). La textura (2,9 N) y el volumen (148,9 ± 1,8 cm ³) de los panqués con 50% de ASP fueron similares (P> 0,05) a los de los controles. El análisis sensorial indicó que los panqués en los que se reemplazó 50% de la clara por ASP, gustaron tanto como los controles. Los panqués con un reemplazo del 100%, gustaron menos. La excelente calidad microbiológica de los panqués muestra las óptimas condiciones sanitarias durante la obtención de la ASP y su elaboración.

The effect of porcine serum albumin (PSA) as a substitute for egg white (EW) in chocolate cakes was examined. PSA was obtained by a lab-scaled method of Hydrophobic Interaction Chromatography. 50 and 100% of the normal level of EW was replaced with PSA in cake formulation. All cakes had similar (P > 0.05) crumb L (25.7-26.2), a* (9.8-10.1) y b* (14.5-15.0) and crust: L (25.7-26.2), a* (9.8-10.1) y b* (14.5-15.0) color values. Texture (2.9 N) and volume (148.9 1.8 cm ³) of cakes with 50% PSA replacing EW were similar (P > 0.05) to those of the controls. Sensory analysis indicated that cakes replaced with 50% EW for ASP were as well liked as control cakes. The excellent microbiological quality of formulated cakes points out the optimal sanitary conditions in the PSA isolation and in the cake elaboration process.