Browsing by Author "Hu, J."
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Item Draft genome sequence of Streptomyces sp. strain CT34, isolated from a Ghanaian soil sample(Genome Announcements, 2015-02) Zhai, Y.; Cheng, B.; Hu, J.; Kyeremeh, K.; Wang, X.; Jaspars, M.; Deng, H.; Deng, Z.-X.; Hong, K.Presented here is a draft genome sequence of Streptomyces sp. strain CT34, which produces a novel ribosomally synthesized and posttranslationally modified peptide (RiPP). Analysis of the deduced open reading frame set identified the putative RiPP biosynthesis gene cluster, as well as other secondary metabolite gene clusters. © 2015 Zhai et al.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.