Browsing by Author "Akpabli-Tsigbe, N.D.K."
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Item Cleavage of macromolecule (protein/polysaccharide)-phenolic bond in soybean cell wall through Lactobacillus casei and Lactobacillus helviticus mixed culture solid-state fermentation for chlorogenic acid extraction(Food Bioscience, 2023) Akpabli-Tsigbe, N.D.K.; Osabutey, J.; Mintah, B.K.; Tano-Debrah, K.; Ma, Y.Out of the available dietary sources use for chlorogenic acid extraction, soybean is new and cheap that could offer cost-effective chlorogenic acid production under solid-state fermentation (SSF). Consequently, the study aimed at investigating the cleavage of protein/carbohydrate-phenolic bond in heilong48 soybean (HS) variety via solid-state fermentation by Lactobacillus casei and Lactobacillus helviticus mixed culture for chlorogenic acid extraction with high yield and increased biological activity. A simplistic two-pot bioproduct optimization approach was used; first, screening (Plackett-Burman design) of SSF conditions and second, optimizing (Box Behnken design) the significant SSF conditions obtained from the former design. The liquid-solid (liquid:solid) ratio of 32:68 (0.47), incubation time of 48 h, pH of 5, and temperature of 50 ◦C were the best-optimized SSF conditions obtained from the chronological combinatory screening and optimization methods. These conditions gave a satisfactory SSF model, and correspondingly acceptable chlorogenic acid yield (9.20 ± 0.17 mg/g), fermentation efficiency (37.26 ± 0.73%), and 2,2-diphenyl-1-picrylhydrazyl free radical-scavenging activity (DPPH) (65.21 ± 2.05 μmol AA eq/g dry sample) results. The L. casei and L. helviticus mixed culture fermented heilong48 soybean (MCFHS) sample (under optimized SSF conditions) had high (p < 0.05) chlorogenic acid yield and 2,2-diphenyl-1-picrylhydrazyl free radical-scavenging activity than the raw heilong48 soybean flour (RHSF) sample. The effectiveness of the optimized solid-state fermentation conditions on the structural modifications of heilong48 soybean sample was confirmed by scanning electron microscopy, atomic force microscopy, and Fourier transform infrared results.Item Novel solid-state fermentation extraction of 5-O-caffeoylquinic acid from heilong48 soybean using Lactobacillus helviticus: Parametric screening and optimization(LWT - Food Science and Technology, 2021) Akpabli-Tsigbe, N.D.K.; Ma, Y.; Ekumah, J.N.; Osabutey, J.; Hu, J.; Xu, M.; Johnson, N.A.N.This study investigated the extraction of 5-O-caffeoylquinic acid (5-CQA) with increased yield and enhanced antioxidant activity from heilong48 soybean (HS) under solid-state fermentation (SSF). Plackett–Burman design and Box-Behnken design were sequentially used for screening and optimization of significant SSF conditions respectively. Screening results showed that temperature, pH, incubation time and liquid-solid ratio were the significant SSF conditions that influenced 5-CQA yield, fermentation efficiency and antioxidant activity. The optimum SSF conditions obtained by Box-Behnken design were 49.90 ◦C (temperature), 7.00 (pH), 25.81 h (incubation time) and 0.67 (liquid-solid ratio). For these conditions, the experimental data obtained [5-CQA yield (11.41 ± 0.27 mg/g), fermentation efficiency (30.49 ± 1.14%), and antioxidant activity (46.13 ± 1.94 μmol AA eq/g dry sample)] were consistent with predicted values, higher than that of unfermented HS flour (RSHF), and supported by Atomic force microscopy (AFM), Fourier transform infrared (FTIR) and Scanning electron microscopy (SEM) microstructure. The results demonstrated that optimized SSF conditions significantly influenced 5-CQA yield, fermentation efficiency and antioxidant activity. This study showed that the use of optimized SSF conditions to extract 5-CQA with increased yield and enhanced antioxidant activity was efficient. Hence, this could be useful to the food and/or pharmaceutical industry in producing 5-CQA from HS.Item Two-step optimization of solid-state fermentation conditions of heilong48 soybean variety for maximum chlorogenic acid extraction yield with improved antioxidant activity(Industrial Crops & Products, 2021) Akpabli-Tsigbe, N.D.K.; Ma, Y.; Ekumah, J-N.; Osabutey, J.; Hu, J.; Xu, M.; Johnson, N.A.N.; Quaisie, J.This study sought to establish an optimized solid-state fermentation (SSF) conditions for extraction of chlorogenic acid (CA) from heilong48 soybean (HS) variety using two-step process: Plackett–Burman Design (PBD) and Box-Behnken Design (BBD) systematically. Both designs revealed the significant screened and optimum SSF conditions as pH (5.02), incubation time (11.52 h), inoculation size (5.00 %) and liquid-solid ratio (0.67). CA yield (8.80 ± 0.08 mg/g), fermentation efficiency (31.29 ± 0.28 %), and antioxidant activity (DPPH) (77.45 ± 0.60 μmol AA eq/g dry sample) obtained were acceptable (desirability, 1.00). Both the relative errors and the residual standard errors obtained for the predicted and experimental values were less than 5%. Higher (p < 0.05) CA yield and DPPH were obtained for the Lactobacillus casei fermented HS variety (LCFHS) than that of the unfermented HS variety (RHSF). The effectiveness of the optimized SSF conditions on the degradation of the cell wall of HS variety was affirmed by Scanning electron microscopy (SEM), Atomic force microscopy (AFM) and Fourier transform infrared (FTIR) results. The optimized extraction process was feasible, and HS variety could be used for CA extraction.Item Two-step optimization of solid-state fermentation conditions of heilong48 soybean variety for maximum chlorogenic acid extraction yield with improved antioxidant activity(Industrial Crops & Products, 2021) Akpabli-Tsigbe, N.D.K.; Ma, Y.; Ekumah, J.N.; Osabutey, J.; Hu, J.; Xu, M.; Johnson, N.A.N.; Quaisie, J.This study sought to establish an optimized solid-state fermentation (SSF) conditions for extraction of chlorogenic acid (CA) from heilong48 soybean (HS) variety using two-step process: Plackett–Burman Design (PBD) and Box-Behnken Design (BBD) systematically. Both designs revealed the significant screened and optimum SSF conditions as pH (5.02), incubation time (11.52 h), inoculation size (5.00 %) and liquid-solid ratio (0.67). CA yield (8.80 ± 0.08 mg/g), fermentation efficiency (31.29 ± 0.28 %), and antioxidant activity (DPPH) (77.45 ± 0.60 μmol AA eq/g dry sample) obtained were acceptable (desirability, 1.00). Both the relative errors and the residual standard errors obtained for the predicted and experimental values were less than 5%. Higher (p < 0.05) CA yield and DPPH were obtained for the Lactobacillus casei fermented HS variety (LCFHS) than that of the unfermented HS variety (RHSF). The effectiveness of the optimized SSF conditions on the degradation of the cell wall of HS variety was affirmed by Scanning electron microscopy (SEM), Atomic force microscopy (AFM) and Fourier transform infrared (FTIR) results. The optimized extraction process was feasible, and HS variety could be used for CA extraction.Item Two-step optimization of solid-state fermentation conditions of heilong48 soybean variety for maximum chlorogenic acid extraction yield with improved antioxidant activity(Industrial Crops & Products, 2021) Akpabli-Tsigbe, N.D.K.; Ma, Y.; Ekumah, J.-N.; Osabutey, J.; Hu, J.; Xu, M.; Johnson, N.A.N.; Quaisie, J.This study sought to establish an optimized solid-state fermentation (SSF) conditions for extraction of chlorogenic acid (CA) from heilong48 soybean (HS) variety using two-step process: Plackett–Burman Design (PBD) and Box-Behnken Design (BBD) systematically. Both designs revealed the significant screened and optimum SSF conditions as pH (5.02), incubation time (11.52 h), inoculation size (5.00 %) and liquid-solid ratio (0.67). CA yield (8.80 ± 0.08 mg/g), fermentation efficiency (31.29 ± 0.28 %), and antioxidant activity (DPPH) (77.45 ± 0.60 μmol AA eq/g dry sample) obtained were acceptable (desirability, 1.00). Both the relative errors and the residual standard errors obtained for the predicted and experimental values were less than 5%. Higher (p < 0.05) CA yield and DPPH were obtained for the Lactobacillus casei fermented HS variety (LCFHS) than that of the unfermented HS variety (RHSF). The effectiveness of the optimized SSF conditions on the degradation of the cell wall of HS variety was affirmed by Scanning electron microscopy (SEM), Atomic force microscopy (AFM) and Fourier transform infrared (FTIR) results. The optimized extraction process was feasible, and HS variety could be used for CA extraction.Item Valorization of Citrus Reticulata Peels for Flavonoids and Antioxidant Enhancement by Solid-State Fermentation Using Aspergillus niger CGMCC 3.6189(Molecules, 2022) Mamy, D.; Huang, Y.; Akpabli-Tsigbe, N.D.K.; Battino, M .; Chen, X.The bioactive components and bioactivities of citrus peel can be enhanced with microbial fermentation. Accordingly, this study investigated the ability of Aspergillus niger CGMCC3.6189 to accumulate flavonoids in Citrus reticulata peel powder (CRPP) by solid-state fermentation (SSF). Under the optimal SSF conditions including 80% moisture, 30 ◦C, pH 4.0, 4 × 107 spores/g d.w. CRPP, and 192 h, the total phenolic content (TPC), total flavonoid content (TFC), and 2,20 -azinobis- (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) and 1,1-diphenyl-2-picrylhydrazyl radical (DPPH) scavenging activities of fermented CRPP significantly increased by 70.0, 26.8, 64.9, and 71.6%, re spectively. HPLC analysis showed that after fermentation, the contents of hesperidin, nobiletin, and tangeretin were significantly increased from 19.36, 6.31, and 2.91 mg/g to 28.23, 7.78, and 3.49 mg/g, respectively, while the contents of ferulic acid and narirutin were decreased under the optimal fermentation conditions. Fermentation time is one of the most important factors that affect the accumulation of flavonoids and antioxidant activity; however, extended fermentation time increased the darkness of CRPP color. Therefore, our study provides a feasible and effective SSF method to increase the bioactive components and the antioxidant activity of CRPP that may be used in food, nutraceutical, and medicinal industries.