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Fungal biotransformation of okara into functional food: Comparative species-dependent metabolomic and antioxidant profiles
(2026-01-01)
Farniga, Analdi
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Pinsirodom, Praphan
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Wattanachaisaereekul, Songsak
AbstractOkara, a nutrient-dense by-product of soybean processing, is abundantly produced in many Asian countries and holds significant potential for multiple purposes. Solid-state fungal fermentation represents a promising approach to improve its nutritional quality and functional properties; however, there is currently no research available on how fungal starter selection shapes the metabolites in the final product. This study aimed to investigate and compare the metabolite profiles of okara fermented using five different fungi: three species of Rhizopus (Rhizopus microsporus, Rhizopus oligosporus, and Rhizopus oryzae), Aspergillus oryzae, and Neurospora sitophila. Increased glucan content, which represents the fungal biomass, was observed after all fermentation periods (24 h for Rhizopus spp.; 48 h for A. oryzae; 72 h for N. sitophila). The highest glucan content, at 9.07% w/w, was achieved after fermentation with N. sitophila, representing an 11.20-fold increase, with α-glucan accounting for 6.38%. Meanwhile, R. microsporus yielded the highest β-glucan content at 5.93%, achieving a 20.45-fold increase. The LC-MS results showed that each starter facilitated the expression of different metabolites. A total of 181 metabolites were detected, with Rhizopus spp. notably producing 49–61 unique metabolites, while A. oryzae and N. sitophila distinctively resulted in formation of betaine and L-glutamic acid. In addition, fungal-fermented okara exhibited elevation of phenolic compounds by 2.19- to 4.13-fold and correspondingly possessed superior antioxidant properties compared to non-fermented okara. All told, the present study provides substantial information on considerations in fungal starter selection for fermenting okara.
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Control of Aspergillus postharvest rot on plum tomato by potassium metabisulfite and potassium sorbate
(2025-01-01)
Nanasombat, Suree
;
Phunpruch, Saranya
In this study, fungal contamination of plum tomato fruits (Solanum lycopersicum) was preliminarily examined by the dilution plating method. The tomato samples were highly contaminated by molds and yeasts (1.0x10<sup>5</sup>-1.4x10<sup>8</sup> CFU/g), including Aspergillus, Geotrichum, Penicillium, Rhizopus, Candida, Cryptococcus and Rhodotorula. The mold strains that contaminated the tomatoes to the greatest extent were Penicillium and Rhizopus. Three fungal isolates (Aspergillus niger T6D5, Candida guilliermondii T7D4 and Rhodotorula mucilaginosa T7D5) were selected for further in vitro study. Then, the antifungal activity of organic acids (citric and tartaric acids) and salts (potassium acetate, potassium metabisulfite and potassium sorbate) against molds and yeasts was investigated. Salt solutions showed higher inhibitory effects than did acid solutions. Interestingly, A. niger T6D5 showed the highest susceptibility to potassium sorbate and potassium metabisulfite at 0.01-1% (w/v) MIC, respectively, compared to other fungi. In yeasts, potassium metabisulfite effectively inhibited the growth of C. guilliermondii T7D4 and R. mucilaginosa T7D5 at 0.25% (w/v) MIC. The use of organic acids and salts to control the growth of A. niger T6D5 on tomatoes was investigated. Among all the salts and acids tested, 1% (w/v) potassium metabisulfite and 3% (w/v) potassium sorbate completely inhibited the growth of A. niger T6D5 on tomatoes.
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Control of postharvest fungal decay in papaya fruits by chitosan-carboxymethyl cellulose coating incorporated with essential oilsãnd potassium sorbate
(2023-12-01)
Nanasombat, Suree
;
Phunpruch, Saranya
The objective of this study was to evaluate the effect of plant essential oils in combination withãcid salts for development of edible coating formulations. Firstly,ãntifungalãctivities of cinnamon (Cinnamomum verum), clove (Syzygiumãromaticum),ãnd collaãromatica Roxb. (Homalomenaãromatica) oilsãndãcid salts (ammonium carbonate, potassium metabisulfite,ãnd potassium sorbate) were studied. Cinnamonãnd clove oilsãt 0.0125-0.2% minimum inhibitory concentration (MIC) were effective to inhibit growth of Aspergillus flavus TISTR 3041, Penicillium citrinum TISTR 3437,ãnd 2 mold strains, Talaromyces sp. P2D4ãnd Aspergillus sp. P8A6 isolated from papaya fruits, while those salts showedãntifungalãctivityãt 0.5-8% MIC. Combination of cinnamon or clove oil with potassium sorbate showed the synergistic effectãgainst Talaromyces sp. P2D4. Effect of cinnamon or clove oil combined with potassium sorbate in 0.1% chitosanãnd 0.25% carboxymethyl cellulose (ChiCMC) coating on controlling postharvest fungal decay in papaya fruits during storageãt 30°C for 8 days was studied. Synergistic combinations of 0.0397% clove oil combined with 0.25% potassium sorbate, or 0.25% cinnamon oil combined with 1% potassium sorbate in the ChiCMC coating were effective to delay fungal decay in papaya fruits. At the end of storage, these coatings significantly showed less decay incidence (53.3-56.7%) compared toã control treatment (100% decay incidence). Thus, use of cinnamon or clove oil combined with potassium sorbate in the ChiCMC coating could potentially be used in the postharvest management for decay control in papaya fruits.
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Diphenyl ethers and depsidones from the endophytic fungus Aspergillus unguis BCC54176
(2022-01-22)
Sadorn, Karoon
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Saepua, Siriporn
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Bunbamrung, Nantiya
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Boonyuen, Nattawut
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Komwijit, Somjit
Four new diphenyl ethers, aspergillusethers G−J (1–4), and one new depsidone, emeguisin D (7), together with eighteen known compounds have been isolated and characterized from the endophytic fungus Aspergillus unguis BCC54176. The chemical structures were established based on spectroscopic evidence in conjunction with a chemical transformation. Furthermore, the chemical structure of compound 7 was verified by single-crystal X-ray diffraction data. The isolated compounds were evaluated for biological activity. Compound 7, emeguisin C (10), and nidulin (14) showed antibacterial activity against Bacillus cereus with an equal MIC value of 1.56 μg/mL, while emeguisin A (8), nornidulin (13), 2-chlorounguinol (16), and aspergillusidone C (21) displayed anti-phytopathogenic activity against Colletotrichum acutatum with the equal MIC value of 3.13 μg/mL. Compound 7 was also active against Staphylococcus aureus with an MIC value of 1.56 μg/mL. However, none of the tested compounds had cytotoxicity against cancerous (MCF-7 and NCI–H187) and non-cancerous (Vero) cells.
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Isolation and identification of fungi with glucoamylase activity from loog-pang-khao-mak (A Thai Traditional Fermentation Starter)
(2020-03-01)
Roongrojmongkhon, Nawaphorn
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Rungjindamai, Nattawut
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Vatanavicharn, Tipachai
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Ochaikul, Duangjai
Loog-pang-khao-mak is a Thai traditional fermentation starter that has been used for production of Thai fermented foods for decades. This research aimed to isolate and identify the fungi that produce effective glucoamylase but low ethanol content from the starter. A total of 166 isolates were screened from twelve samples of Loog-pang-khao-mak accumulated from 12 provinces in Thailand using dichloran rose bengal chloramphenicol agar (DRBC Agar). Seventy-nine isolates that effectively hydrolyze starch were selected for glucoamylase activity and alcohol production assay. Three yeast isolates exhibited high glucoamylase activity ranging from 139.14 to 140.94 unit/ml and lowest alcohol yield of 0.41% (v/v) were Saccharomycopsis fibuligera using morphological and molecular identification. The five isolates of mold exhibited high glucoamylase activity (149.20 to 152.60 unit/ml) were identified as Aspergillus Niger, Aspergillus oryzae and Amylomyces rouxii. These findings provide further knowledge on the fungi and their potential use as traditional inocula for fermentation of food products.
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Application of near infrared spectroscopy to detect aflatoxigenic fungal contamination in rice
(2013-09-01)
Dachoupakan Sirisomboon, C.
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Putthang, R.
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Sirisomboon, P.
The objective of this research was to apply the near infrared spectroscopy (NIRS), with a wavelength range between 950 and 1650 nm, to determine the percentage of fungal infection found in rice samples. The total fungal infection and yellow-green Aspergillus infection, which is often indicative of aflatoxigenic fungal infection, are the focus of this research. Spectra were obtained on 106 rice samples, by reflection mode, including 90 naturally contaminated samples, and 16 artificially contaminated samples. Calibration models for the total fungal infection were developed using the original and pretreated absorbance spectra in conjunction with partial least square regression (PLSR). The statistical model developed from the untreated spectra provided the greatest accuracy in prediction, with a correlation coefficient (. r) of 0.668, a standard error of prediction (SEP) of 28.874%, and a bias of -0.101%. For yellow-green Aspergillus infection, the most accurate predictive statistical model was developed using a pretreated (maximum normalization) NIR spectra, with the following statistical characteristics (. r = 0.437, SEP = 18.723% and bias = 4.613%). Therefore, the result showed that the NIRS could be used to detect aflatoxigenic fungal contamination in rice with caution and the technique should be improved to get better prediction model. However, there is an evident from NIR spectra that the moisture and starch content in rice affects the overall extent of fungal infection. © 2013 Elsevier Ltd.

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