Enhancing the formation of functional glucosinolate degradation products in fermented broccoli stalk by-product with lactic acid bacteria.

Broccoli stalk by-product (BsBP) is rich in glucosinolates (GSLs). Its fermentation process is generally characterized by the degradation of GSLs and formation of bioactive isothiocyanates (ITCs), in which lactic acid bacteria (LAB) play an important role. The GSLs-degrading capacity of 61 LAB strains was investigated in vitro.

Antioxidant Capacity of Free and Bound Phenolics from Olive Leaves: In Vitro and In Vivo Responses.

Olive leaves are rich in phenolic compounds. This study explored the chemical profiles and contents of free phenolics (FPs) and bound phenolics (BPs) in olive leaves, and further investigated and compared the antioxidant properties of FPs and BPs using chemical assays, cellular antioxidant evaluation systems, and in vivo mouse models. The results showed that FPs and BPs have different phenolic profiles; 24 free and 14 bound phenolics were identified in FPs and BPs, respectively.

Variation in glucosinolates and the formation of functional degradation products in two species during spontaneous fermentation.

Vegetables from the species are excellent sources of glucosinolates (GLSs), the precursors of health-promoting isothiocyanates (ITCs). Fermentation enhances the biotransformation of GLSs into potential bioactive ITCs. To explore the biotransformation of GLSs during fermentation, the changes in GLSs during the fermentation of two species (i.

Dynamics of the glucosinolate-myrosinase system in tuber mustard (Brassica juncea var. tumida) during pickling and its relationship with bacterial communities and fermentation characteristics.

Pickled tuber mustard is a traditional fermented pickle widely consumed in China, and it is characterized by the presence of glucosinolates (GSLs). To understand the biotransformation of GSLs in tuber mustard during pickling, the dynamics of the glucosinolate-myrosinase (GSL-MYR) system and its potential associations with bacterial communities and fermentation characteristics (i.e.

Changes in Phytochemical Profiles and Biological Activity of Olive Leaves Treated by Two Drying Methods.

Olive leaves, which are the most abundant byproducts of the olive industry, offer multiple health benefits. The investigation of the phytochemical profiles and relevant biological activities is an essential step toward transforming these low-value byproducts into value-added ones. This study systematically investigated the phytochemical profiles, antioxidant capacity, and inhibition rates of olive leaves from four cultivars on the α-glucosidase, α-amylase, and angiotensin-converting enzyme (ACE).

The relationship of oxygen uptake rate and k(L)a with rheological properties in high cell density cultivation of docosahexaenoic acid by Schizochytrium sp. S31.

Three independent cultures by fed batch strategy under different oxygen supply levels were investigated with Schizochytrium sp. S31 on glycerol in 50 L bioreactor. Three cultures all achieved high cell density cultivation (HCDC) with more than 100 g/L biomass density.

Improvement of docosahexaenoic acid production on glycerol by Schizochytrium sp. S31 with constantly high oxygen transfer coefficient.

Volumetric mass transfer coefficient (kLa) is a key fermentation parameter for the production of docosahexaenoic acid (DHA) from glycerol by Schizochytrium sp. S31. In order to elucidate the effects of kLa on the fermentations, both baffled and unbaffled flask cultures and fed-batch cultures were developed in present work.

Fatty acid shifts and metabolic activity changes of Schizochytrium sp. S31 cultured on glycerol.

DHA production by Schizochytrium sp. S31 was studied in batch cultures on glycerol with stepwise dissolved oxygen strategy. Three growth stages were identified as cell growth, lipid accumulation and lipid turnover.

[Influence of culture mode on bacterial cellulose production and its structure and property].

Acetobacter xylinum NUST4.2 has been applied in the studies to examine the production, structure and thermal property of bacterial cellulose (BC) produced in stationary culture and in the stirred tank reactor. These differences are as follows: BC yield reached 7.