Cargando…

Snapshot of proteomic changes in Aspergillus oryzae during various stages of fermentative processing of pea protein isolate

Pea (Pisum sativum) is one of the most abundant and sustainable alternate source of protein. Although pea proteins have good quantities of most of the essential amino acids, they have a limited supply of tryptophan, methionine and cysteine. Moreover, pea proteins have poor techno-functional properti...

Descripción completa

Detalles Bibliográficos
Autores principales:	Das, Prem Prakash, Xu, Caishuang, Lu, Yuping, Khorsandi, Azita, Tanaka, Takuji, Korber, Darren, Nickerson, Michael, Rajagopalan, Nandhakishore
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Elsevier 2023
Materias:	Research Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10011735/ https://www.ncbi.nlm.nih.gov/pubmed/36925614 http://dx.doi.org/10.1016/j.fochms.2023.100169

Ejemplares similares

Effect of Lactobacillus plantarum Fermentation on the Surface and Functional Properties of Pea Protein-Enriched Flour
por: Çabuk, Burcu, et al.
Publicado: (2018)

Controlling aflatoxin contamination and propagation of Aspergillus flavus by a soy-fermenting Aspergillus oryzae strain
por: Alshannaq, Ahmad F., et al.
Publicado: (2018)

Comprehensive Metabolite Profiling of Four Different Beans Fermented by Aspergillus oryzae
por: Lee, Yeon Hee, et al.
Publicado: (2022)

Aspergillus oryzae Fermentation Extract Alleviates Inflammation in Mycoplasma pneumoniae Pneumonia
por: Lee, Hui-Yu, et al.
Publicado: (2023)

Transcriptome and Proteome Expression Analysis of the Metabolism of Amino Acids by the Fungus Aspergillus oryzae in Fermented Soy Sauce
por: Zhao, Guozhong, et al.
Publicado: (2015)

Metabolomic Profiles of Aspergillus oryzae and Bacillus amyloliquefaciens During Rice Koji Fermentation
por: Lee, Da Eun, et al.
Publicado: (2016)

Enhancement of Antioxidant and Antibacterial Activities of Salvia miltiorrhiza Roots Fermented with Aspergillus oryzae
por: Moon, Keumok, et al.
Publicado: (2020)

Comparative Metabolomic Analysis of Moromi Fermented Using Different Aspergillus oryzae Strains
por: Jo, Seung Wha, et al.
Publicado: (2022)

Optimization of the Fermentative Production of Rhizomucor miehei Lipase in Aspergillus oryzae by Controlling Morphology
por: Li, Chao, et al.
Publicado: (2022)

Correlation Study between Quality and Sensory Characteristics of Kelp Paste by Aspergillus oryzae and Aspergillus niger during Fermentation
por: Zhong, Zhihong, et al.
Publicado: (2023)

Metabolite Profiling and Anti-Aging Activity of Rice Koji Fermented with Aspergillus oryzae and Aspergillus cristatus: A Comparative Study
por: Lee, Hyunji, et al.
Publicado: (2021)

Solid-State Fermentation of Sorghum by Aspergillus oryzae and Aspergillus niger: Effects on Tannin Content, Phenolic Profile, and Antioxidant Activity
por: Espitia-Hernández, Pilar, et al.
Publicado: (2022)

A snapshot of extracellular DNA influence on Aspergillus biofilm
por: Guimarães, Luciana L., et al.
Publicado: (2014)

Aspergillus oryzae Fermented Rice Bran: A Byproduct with Enhanced Bioactive Compounds and Antioxidant Potential
por: Punia, Sneh, et al.
Publicado: (2020)

Successive Fermentation of Aguamiel and Molasses by Aspergillus oryzae and Saccharomyces cerevisiae to Obtain High Purity Fructooligosaccharides
por: de la Rosa, Orlando, et al.
Publicado: (2022)

Coproduction of Enzymes and Beta-Glucan by Aspergillus oryzae Using Solid-State Fermentation of Brown Rice
por: Ji, Su Bin, et al.
Publicado: (2021)

The differences between broad bean koji fermented in laboratory and factory conditions by an efficient Aspergillus oryzae
por: Li, Heng, et al.
Publicado: (2023)

Cyclopiazonic Acid Biosynthesis of Aspergillus flavus and Aspergillus oryzae
por: Chang, Perng-Kuang, et al.
Publicado: (2009)

Modulation of Metabolome and Overall Perception of Pea Protein-Based Gels Fermented with Various Synthetic Microbial Consortia
por: Ben-Harb, Salma, et al.
Publicado: (2022)

Production of proteolytic extract by Aspergillus oryzae grown by solid state fermentation using canola meal as substrate
por: Oliveira Pascoal, Natália Lima de, et al.
Publicado: (2014)

Genomic and transcriptomic comparison of Aspergillus oryzae strains: a case study in soy sauce koji fermentation
por: Zhong, Yiyi, et al.
Publicado: (2018)

Fermented Angelicae tenussimae with Aspergillus oryzae Improves Skin Barrier Properties, Moisturizing, and Anti-Inflammatory Responses
por: Ha, Chang-Woo, et al.
Publicado: (2022)

Abalone Viscera Fermented with Aspergillus oryzae 001 Prevents Pressure Elevation by Inhibiting Angiotensin Converting Enzyme
por: Iwamoto, Natsumi, et al.
Publicado: (2023)

Evolution of Aspergillus oryzae before and after domestication inferred by large-scale comparative genomic analysis
por: Watarai, Naoki, et al.
Publicado: (2019)

Aspergillus oryzae and Aspergillus niger Co-Cultivation Extract Affects In Vitro Degradation, Fermentation Characteristics, and Bacterial Composition in a Diet-Specific Manner
por: Kong, Fanlin, et al.
Publicado: (2021)

Comprehensive Secondary Metabolite Profiling Toward Delineating the Solid and Submerged-State Fermentation of Aspergillus oryzae KCCM 12698
por: Son, Su Y., et al.
Publicado: (2018)

Production performances and antioxidant activities of laying hens fed Aspergillus oryzae and phytase co-fermented wheat bran
por: Huang, Chung Ming, et al.
Publicado: (2021)

Hemp Seed Fermented by Aspergillus oryzae Attenuates Lipopolysaccharide-Stimulated Inflammatory Responses in N9 Microglial Cells
por: Wang, Zeyuan, et al.
Publicado: (2022)

Elusive Origins of the Extra Genes in Aspergillus oryzae
por: Khaldi, Nora, et al.
Publicado: (2008)

Functional Genomics of Aspergillus oryzae: Strategies and Progress
por: He, Bin, et al.
Publicado: (2019)

Induction and Repression of Hydrolase Genes in Aspergillus oryzae
por: Tanaka, Mizuki, et al.
Publicado: (2021)

Anti-Oxidant and Anti-Adipogenic Effects of Ethanol Extracts from Wheat Germ and Wheat Germ Fermented with Aspergillus oryzae
por: Park, Euna, et al.
Publicado: (2015)

Purification and characterization of neutral protease from Aspergillus oryzae Y1 isolated from naturally fermented broad beans
por: Ao, Xiao-lin, et al.
Publicado: (2018)

Metabolic Profiling-Based Evaluation of the Fermentative Behavior of Aspergillus oryzae and Bacillus subtilis for Soybean Residues Treated at Different Temperatures
por: Hyeon, Hyejin, et al.
Publicado: (2020)

Evaluation of the Combined Use of Saccharomyces Cerevisiae and Aspergillus Oryzae with Phytase Fermentation Products on Growth, Inflammatory, and Intestinal Morphology in Broilers
por: Chuang, Wen Yang., et al.
Publicado: (2019)

Safety of the fermentation product of Aspergillus oryzae NRRL 458 (Amaferm(®)) as a feed additive for dairy cows (Biozyme Inc.)
por: Bampidis, Vasileios, et al.
Publicado: (2022)

Optimization and scale-up of α-amylase production by Aspergillus oryzae using solid-state fermentation of edible oil cakes
por: Balakrishnan, M., et al.
Publicado: (2021)

Identification of galactofuranose antigens such as galactomannoproteins and fungal-type galactomannan from the yellow koji fungus (Aspergillus oryzae)
por: Kadooka, Chihiro, et al.
Publicado: (2023)

Over-expression of gluconic acid in Aspergillus oryzae RP-21 mutants generated by a random mutagenesis approach
por: Raksha, Sunhare, et al.
Publicado: (2012)

Assessment of the application for renewal of the authorisation of Amaferm(®) (fermentation product of Aspergillus oryzae NRRL 458) as a feed additive for dairy cows
por: Bampidis, Vasileios, et al.
Publicado: (2020)

Cannot write session to /tmp/vufind_sessions/sess_1u1eckqaqhm04qe2oaukrsjrk0