Search Results (278)

The cosmetics industry has been seeking to develop products with renewable natural ingredients to reduce the use of or even replace synthetic substances. Biosurfactants can help meet this demand. These natural compounds are renewable, biodegradable, and non-toxic or have low toxicity, offering minimal risk to humans and the environment, which has attracted the interest of an emerging consumer market and, consequently, the cosmetics industry. The aim of the present study was to produce a biosurfactant from the yeast Starmerella bombicola ATCC 22214 cultivated in a mineral medium containing 10% soybean oil and 5% glucose. The biosurfactant reduced the surface tension of water from 72.0 ± 0.1 mN/m to 33.0 ± 0.3 mN/m after eight days of fermentation. The yield was 53.35 ± 0.39 g/L and the critical micelle concentration was 1000 mg/L. The biosurfactant proved to be a good emulsifier of oils used in cosmetic formulations, with emulsification indices ranging from 45.90 ± 1.69% to 68.50 ± 1.10%. The hydrophilic–lipophilic balance index demonstrated the wetting capacity of the biosurfactant and its tendency to form oil-in-water (O/W) emulsions, with 50.0 ± 0.20% foaming capacity. The biosurfactant did not exhibit cytotoxicity in the MTT assay or irritant potential. Additionally, an antioxidant activity of 58.25 ± 0.32% was observed at a concentration of 40 mg/mL. The compound also exhibited antimicrobial activity against various pathogenic microorganisms. The characterisation of the biosurfactant using magnetic nuclear resonance and Fourier transform infrared spectroscopy revealed that the biomolecule is a glycolipid with an anionic nature. The results demonstrate that biosurfactant produced in this work has potential as an active biotechnological ingredient for innovative, eco-friendly cosmetic formulations. Full article

Pelagic sargassum arriving in the Mexican Caribbean is a mixture of brown macroalgae containing polysaccharides, minerals, and secondary metabolites with potential in ruminant diets. The objective of the present study was to evaluate the effect of the inclusion of sargassum in integral diets (ID) on in vitro fermentation characteristics. A completely randomized design was used. The treatments were different levels of sargassum (ICD: 0%, ID10: 10%, ID20: 20% and ID30: 30%) added to a basal substrate (a mixture of Pennisetum purpureum Vc. CT-115 hay, corn, soybean, and molasses). Rumen fluid was obtained from five male lambs with a body weight of 40 ± 3 kg. In vitro gas production (IVGP) as well as dry matter degradability (DMD) and organic matter degradability (DOM) increased linearly (p < 0.0001) as the proportion of sargassum increased at 24, 48, and 72 h. Rumen fluid pH decreased (p < 0.05) with 30% inclusion at 48 h, while protozoan concentration was similar (p > 0.05) in all treatments with respect to the control at all evaluation times. These results indicate that the inclusion of pelagic sargassum in integral concentrated diets improves fermentative parameters, and its inclusion in diets for ruminants is feasible. This opens up a window of opportunity for its study as a novel additive or unconventional supplement. However, in vivo studies are necessary to rule out harmful effects on animal health and performance. Full article

Black soybean is known for its antioxidant and anti-inflammatory properties that help prevent several degenerative diseases, but in the Western diet, it is poorly used, despite the interest in foods rich in bioactive compounds. This study aimed to formulate a black soybean yogurt (BSY) fermented by a probiotic culture of L. acidophilus and evaluate the nutritional and bioactive profiles, the total antioxidant capacity, and complementary parameters during fermentation and storage for one month. We also evaluated the potential for acceptance by Rio de Janeiro consumers (n = 103). The final BSY water content was 92.8%. The dry matter contained 50.2% protein, 20.1% lipid, 5.9% ashes, 23.8% carbohydrates, and other constituents, including 1% sucrose, 5.9% α-galactosides, 26.9 mg/100 g anthocyanins (mainly cyanidin-3-glucoside), 140.5mg/100 g isoflavones (mainly genistin and daidzin). Titratable acidity was 0.44% and pH 4.5. In the sensory test, 12% sucrose and fruit extracts (strawberry, prune, and grape) were added individually to the product to evaluate the acceptability. The sweetened strawberry extract offered the highest acceptability, with a 7.6 score in a nine-point hedonic scale, against a 5.6 of the sweetened control with no fruit extract. Furthermore, all products scored well in the clusters with assessors who consumed soy products often and daily (total n = 26), with the strawberry-flavored one scoring, on average, 8 or 9. One month storage at 8 ± 2 °C caused a 22% decrease in the anthocyanins content and no significant change in isoflavones, titratable acidity, and pH. Fermentation and the addition of a sweetened fruit extract proved to be promising tools to increase the consumption of black soy milk in the West. Full article

This study evaluates the effects of solid-state fermentation inoculated with Aspergillus spp. on the nutritional profile of selected agro-industrial by-products (AIBPs: cowpea shell, groundnut shell, soybean hull, and maize shaft). These AIBPs were assessed as potential feedstuffs in weaner rabbit diets, which often exhibit digestive disorders when introduced to highly lignified feed ingredients. The AIBPs were milled to a particle size of 2 mm, sterilized, and subjected to fermentation with Aspergillus spp. under microaerophilic conditions at 28 ± 2 °C for 10 days. Samples (four replicates per treatment) were analyzed for chemical constituents (mineral and proximate composition, anti-nutritional factors, and fibre fractions) before and after fermentation. Digestible energy and digestibility coefficient of gross energy were calculated. Data were subjected to two-way analysis of variance (ANOVA). There was an increase (p < 0.05) in mineral profile, proximate composition, digestible energy, digestibility coefficient of gross energy, and dry matter, with a reduction (p < 0.05) in crude fibre, fibre fractions, and anti-nutritional factors. It was concluded that fermentation with Aspergillus spp. improved the nutritional value of the selected agro-industrial by-products. Therefore, fermented materials possess a better nutritional profile to be used in feeding programs for weaner rabbits. This will ensure sustainable animal production and add value to agricultural waste, which would otherwise constitute an environmental nuisance. Full article

The increasing global demand for protein underscores the necessity for sustainable alternatives to soybean-based animal feed, which poses a challenge to human food security. Thus, the search for sustainable, alternative protein sources is transforming the feed industry in its effort to sustainable operations. In this study, a microbial consortium was subjected to adaptive laboratory evolution using non-protein nitrogen (NPN) and wheat straw as the sole carbon source. The evolved microbial consortium was subsequently utilized to perform solid-state fermentation on wheat straw and NPN to produce feed protein. After 20 generations, the microbial consortium demonstrated tolerance to 5 g/L NPN, including ammonium sulfate, ammonium chloride, and urea, which represents a fivefold increase compared to the original microbial consortium. Among the three NPNs tested, the evolved microbial consortium exhibited optimal growth performance with ammonium sulfate. Subsequently, the evolved microbial consortium was employed for the solid-state fermentation (SSF) of wheat straw, and the fermentation conditions were optimized. It was found that the true protein content of wheat straw could be increased from 2.74% to 10.42% under specific conditions: ammoniated wheat straw (15% w/w), non-sterilization of the substrate, an inoculation amount of 15% (v/w), nitrogen addition amount of 0.5% (w/w), an initial moisture content of 70%, a fermentation temperature of 30 °C, and a fermentation duration of 10 days. Finally, the SSF process for wheat straw was successfully scaled up from 0.04 to 2.5 kg, resulting in an increased true protein content of 9.84%. This study provides a promising approach for the production of feed protein from straw and NPN through microbial fermentation, addressing protein resource shortages in animal feed and improving the value of waste straw. Full article

Fermentation has been used for centuries to preserve food and to obtain products with new, attractive sensory characteristics. Fermented products are a source of dietary fiber, vitamins, bioactive compounds, and probiotic bacteria with health-promoting properties. This review provides a comprehensive overview of the effects of fermented fruits, vegetables, and legumes on metabolic disturbances characterizing metabolic syndrome (MetS). Furthermore, the chemical composition, microbial communities, and molecular mechanisms of action of fermented plant foods are discussed. Fermented fruits and vegetables, including table olives, caper fruits, and kimchi, contain polyphenols and probiotic bacteria, which are beneficial in terms of obesity and impaired glucose and lipid metabolism. Fermented legumes are a valuable source of bioactive peptides and isoflavone aglycones. Among fermented soybean products, natto stands out due to the presence of γ-polyglutamic acid, which improves glucose tolerance and the lipid profile, and nattokinase, an enzyme that acts as an angiotensin-converting enzyme inhibitor. Potential future studies focused on developing functional fermented foods and easy-to-use supplements based on fermented plant products are suggested. Full article

This study evaluates the efficacy of a novel moisturizing cream using a sodium lauryl sulfate (SLS)-induced skin damage model, supported by advanced imaging with two-photon microscopy (TPM). TPM’s capabilities allow for in-depth, non-invasive visualization of skin repair processes, surpassing traditional imaging methods. The innovative formulation of the cream includes ceramide NP, ceramide NS, ceramide AP, lactobacillus/soybean ferment extract, and bacillus ferment, targeting the enhancement of skin hydration, barrier function, and structural integrity. In SLS-stimulated 3D skin models and clinical settings, the cream significantly improved the expression of key barrier proteins such as filaggrin (FLG), loricrin (LOR), and transglutaminase 1 (TGM1), while reducing inflammatory markers like IL-1α, TNF-α, and PGE2. Notably, the cream facilitated a significant increase in epidermal thickness and improved the dermal–epidermal junction index (DEJI), as observed through TPM, indicating profound skin repair and enhanced barrier functionality. Clinical trials further demonstrated the cream’s reparative effects, significantly reducing symptoms in participants with sensitive skin and post-intense pulsed light (IPL) treatment scenarios. This study highlights the utility of TPM as a groundbreaking tool in cosmetic dermatology, offering real-time analysis of the effects of skincare products on skin structure and function. Full article

This study investigated the quality evolution of soybean products (soymilk, tofu, dried bean curd) through mixed-strain fermentation with Lacticaseibacillus rhamnosus CICC 6151 and Saccharomyces cerevisiae AS2.400 under optimized conditions (7% inoculum, pH of 5.2, 85 °C/50 min thermal treatment). Physicochemical, structural, and microbial dynamics were systematically analyzed. Key results demonstrated that probiotic tofu exhibited superior water-holding capacity (82% WHC vs. 65% in traditional variants) and enhanced protein retention (Δ + 2.4% during storage), linked to microbial-mediated structural stabilization. Mixed fermentation induced substrate competition (S. cerevisiae biomass: OD₅₆₀ of 1.2 at 10 h vs. L. rhamnosus OD₆₀₀ of 1.0 at 25 h; ANOVA p < 0.001), driving pH-dependent protein network formation (isoelectric precipitation at pH of 4.8 ± 0.1) and volatile profile divergence (PCA explained 82.2–89.1% of variance). Probiotic variants maintained chromatic stability (ΔE < 15 vs. traditional ΔE > 23) and textural integrity (23% lower deformation under compression), correlated with secondary structure preservation (β-sheet increased by 10% in FTIR analysis). These findings establish synergistic microbial–metabolic regulation as a strategy for developing functional bean products with enhanced nutritional and sensory properties. Full article

Late gestation is a critical period for regulating maternal peripartum physiological metabolism and gut microbiota balance. Fermented diets have been widely recognized as effective exogenous nutritional interventions capable of modulating the maintenance of gut microbiota homeostasis. However, the mechanism through which fermented diets modulate the gut microbiota in late-gestation remains poorly understood. In this study, an in vitro fermentation model combined with chemical composition analysis, untargeted metabolomics, and high-throughput sequencing was employed to investigate the metabolic alterations during soybean meal (SBM) fermentation and the regulatory effects of fermented soybean meal (FSBM) on gut microbiota of late-gestation sows. The findings revealed that fermentation significantly increased the levels of crude protein, lactic acid, acid-soluble protein, lysine, histidine, and total amino acids of SBM. Conversely, the levels of crude fiber, NDF, ADF, starch, and non-starch polysaccharides were markedly reduced, compared to the unfermented group. A total of 941 differentially expressed metabolites were identified between SBM and FSBM. Specifically, FSBM elevated the levels of lactic acid, L-pyroglutamic acid, 2-aminoisobutyric acid, and tyrosine, while substantially decreasing the levels of raffinose, sucrose, and stachyose. Metabolic pathway analysis identified glutathione metabolism, tyrosine metabolism, and pantothenate and coenzyme A (CoA) biosynthesis as the key pathways involved in SBM fermentation. In vitro fermentation experiments demonstrated that FSBM substantially increased the production of short-chain fatty acids (SCFAs) and notably increased the relative abundance of sows gut commensal Lactobacillus and Limosilactobacillus in late gestation. In summary, this study demonstrated that co-fermentation with bacteria and enzymes pretreatment of soybean meal reduced fiber components and enriched bioactive metabolites, optimizing intestinal microbial composition and increasing SCFA production in late-pregnant period. The present study provides novel insights into the regulatory effects of fermented diets on gut microbiota in late-gestation period from the perspectives of nutritional composition and metabolites. Full article

The purpose of this paper is to comprehensively review the research progress of nattokinase in lowering blood lipid, including its source, structure and physicochemical properties, mechanisms of functions, clinical research status, and safety considerations, so as to provide reference for further research on the application of nattokinase in the treatment of dyslipidemia. Natto is a traditional Japanese fermented food, which is made from soybeans fermented by Bacillus natto. During the fermentation process, natto will produce a variety of biologically active substances, including nattokinase. Nattokinase (NK) is a serine protease with stable enzyme activity and good freeze–thaw tolerance, which exerts lipid-lowering and anti-atherosclerotic effects by activating hormone-sensitive lipase (HSL), inhibiting hydroxymethylglutaryl monoacyl coenzyme A reductase (HMG-CoA reductase), and enhancing lipoprotein lipase (LPL) activity. Large-scale clinical trials have confirmed that nattokinase significantly improves the lipid profile and reduces the atherosclerotic plaque area and intima-media thickness with a favorable safety profile. Compared with traditional lipid-lowering drugs (e.g., statins and fibrates), nattokinase has a multifaceted lipid-lowering mechanism and lower risk of side effects, which makes it suitable for patients intolerant of traditional drugs; when combined with natural products such as statins, fibrates, red yeast, and lifestyle interventions, it can play a synergistic role and further reduce the risk of cardiovascular disease. There are various types of nattokinase preparations on the market, and consumers should choose regular products with high activity and purity, and pay attention to their safety and applicable population. Full article

Black soybean okara is a common food byproduct in Asia. This study conducted collaborative fermentation with Rhizopus oligosporus and Yarrowia lipolytica to produce a GABA-enriched okara product. Two black soybean varieties, TN3 and TN5, were used, and optimal fermentation conditions were predicted using response surface methodology (RSM). After 24 h of Rhizopus oligosporus incubation, Yarrowia lipolytica was inoculated under 20 trial conditions with variations in temperature, incubation time, and inoculation size. The model predicted that the highest GABA content would be achieved at 34–35 °C, 47–49 h incubation, and 3–4 log CFU/mL inoculation. Under these optimal conditions, the maximum GABA yields achieved were 868.3 µg/g for TN3 and 853.1 µg/g for TN5. Fermentation conditions had minimal influence on protease activity, which may be attributed to the distinct roles of Rhizopus oligosporus and Yarrowia lipolytica in the fermentation process. The solid-state collaborative fermentation technology supports food waste recycling and enhances product functionality, contributing to the circular economy. Full article

The overwhelming amount of cassava residues and okara are a foremost challenge for the food processing industry environmental loading. The purpose of this article is to utilize Pleurotus ostreatus mycelium to ferment solid cassava and soybean residue, resulting in mycelial biomass with nutritional values and promising prebiotic activities from fermented waste sources. By blending a ratio of 80% cassava and 20% soybean residues, the mycelium spread rapidly after 3 days of culture, from 1.73 mm on the first day to 13.32 mm on the third day, and completely covered the surface after 9 days of culture (120 mm). Using the solid-state fermentation (SSF) method allowed us to improve the content of substances isolated from mycelium biomass, where polysaccharide content rose by 2.1 times to 3.44 mg/g, and the protein content increased by 1.84 times over the initial substrate. The prebiotic activity of extracted PS was greatest in P. acidilactici NBD8 (1.58); for L. pentosus NH1, L. argentoraten NH15, and L. plantarum WCFS1 strains, the indices were 0.11, 0.17, and 0.3, respectively. The SSF process with P. ostreatus mycelium has the potential to be an effective method for improving the nutrition and digestibility of soybean and cassava residues for application in the production of nature-derived animal feed, as well as contributing to fully utilized agricultural residue, agriculture’s circular economy, reducing environmental issues, and achieving the net-zero carbon emissions target by 2050, as the Vietnam government committed to achieving during the COP26 World Leaders’ Summit in 2021. Full article

This study focused on the physicochemical characteristics of the fermented products (FP) produced by Bacillus amyloliquefaciens CU33 (CU33) from soybean meal with 70% moisture. Additionally, it investigated the effects of adding FP to starter on the growth performance, general health performance, blood clinical biochemistry, and immunity of Alpine goat kids during the weaning period. Forty 14-day-old male Alpine goat kids were randomly assigned into starter supplementations of 0, 0.1, 0.3, or 0.5% CU33 FP for 8 weeks, and each goat kid was individually raised in stainless steel cage (width 70 cm × height 70 cm × depth 80 cm). The moisture after fermentation was linearly decreased as fermentation time increased (p < 0.05), and the pH value and Bacillus-like counts reached the highest at 24 h of fermentation. The activity of neutral protease and alkaline protease, the content of surfactin and γ-PGA, the viscosity, and the odor of CU33 FP were linearly increased as fermentation time increased (p < 0.05). The neutral protease activity, surfactin, γ-PGA, and viscosity increased after drying, whereas the moisture, pH value, Bacillus-like counts, and odor decreased (p < 0.05). During the pre-weaning period (0–4 weeks), the body weight gain (BWG) of the 0.1% CU33 FP group was higher than that of the control group (p < 0.05), and all CU33 FP groups showed a better feed conversion ratio (FCR) than the control group (p < 0.05). During the post-weaning period (4–8 weeks) and throughout the entire experimental period (0–8 weeks), the BWG and FCR of all CU33 FP groups were better than those of the control group (p < 0.05). Furthermore, both BWG and FCR improved linearly as the dietary level of CU33 FP increased (p < 0.05). Simultaneously, the fecal consistency index at 0–4 and 4–8 weeks and the coliform counts in the rectum at 4 weeks linearly decreased (p < 0.05), and the Bacillus-like counts in the rectum linearly increased at 4 and 8 weeks (p < 0.05). Phosphorous (P), total protein (TP), blood urea nitrogen (BUN) in serum at 8 weeks, and the oxidative burst capacity at 4 weeks linearly increased as the dietary level of CU33 FP increased, but the skin sensitization test showed a quadratic curve, and the 0.1% CU33 FP group had the lowest performance (p < 0.05). In conclusion, dietary supplementation with 0.1% of CU33 FP can improve the growth performance, diarrhea status, and oxidative burst capacity of Alpine goat kids, showing the potential to be a feed additive. Full article

Leghemoglobin (LegHb) is a plant-derived heme-containing globin found in the root nodules of legumes like soybean that can be used as a food additive for red color and meaty flavor as a plant-based meat alternative. However, conventional extraction methods face challenges of low yield and high costs. To address this issue, precision fermentation with recombinant microorganisms has been applied for the sustainable large-scale production of plant leghemoglobins. This study attempted the production of plant legHbs using recombinant yeast strains, Saccharomyces cerevisiae and Komagatella phaffii. The plant legHb genes were identified from the genome of legumes such as soybean, chickpea, mung bean and overexpressed in yeast via extracellular secretion by the signal peptide and inducible promoters. Subsequently, hemin as a heme provider was added to the fermentation, resulting in increased levels of plant legHbs. In S. cerevisiae, gmaLegHb expression reached up to 398.1 mg/L, while in K. phaffii, gmaLegHb showed the highest production level, reaching up to 1652.7 mg/L. The secretory production of plant legHbs was further enhanced by replacing the signal peptide in the recombinant yeast. The secreted plant legHbs were purified by His-Tag from a culture supernatant or concentrated via precipitation using ammonium sulfate. These results suggest that the production of plant legHbs is significantly influenced by hemin and signal peptide. This study successfully demonstrates the production of the various plant legHbs other than soy legHb that can be used as natural colors and flavors for plant-based meat alternatives. Full article

Over the past few decades, awareness has risen substantially about the limitations of non-renewable resources and the environmental challenges facing the chemical industry. This has necessitated a transition toward renewable resources, such as lignocellulosic biomass, which is among the most abundant renewable carbon sources on the planet. Lignocellulosic biomass represents a significant yet often underutilized source of fermentable sugars and lignin, with potential applications across multiple sectors of the chemical industry. The formation of humins (polymeric byproducts with a complex conjugated network, comprising furanic rings and various functional groups, including ketones) occurs inevitably during the hydrothermal processing of lignocellulosic biomass. This study presents the use of humin byproducts derived from soybean peels for the production of fluorescent carbon dots (CDs). A comparison between sonochemical and thermochemical methods was conducted for the synthesis of this nanomaterial. The obtained nanoparticles were characterized in terms of size, morphology (TEM, DLS), and Z-potential. Subsequently, the spectroscopic properties of the prepared CDs were studied using absorption and emission spectroscopy. In particular, the CDs displayed a blue/cyan fluorescence under UV irradiation. The emission properties were found to be dependent on the excitation wavelength, shifting to longer wavelengths as the excitation wavelength increased. The carbon dots that exhibited the most favorable photochemical properties (QY = 2.5%) were those produced through a sonochemical method applied to humins obtained from the dehydration of soybean husks with phosphoric acid and prior treatment. Full article