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A comparative study on flavour components and therapeutic properties of unfermented and fermented defatted soybean meal extract

Microbial fermentation of plant material alters the composition of volatile and non-volatile plant natural products. We investigated the antioxidant, anticancer, and antiviral properties of extracts of defatted soybean meal fermented with Aspergillus fumigatus F-993 or A. awamori FB-133 using in vit...

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Autores principales: Ghanem, Kadry Z., Mahran, Mohamed Z., Ramadan, Manal M., Ghanem, Hassan Z., Fadel, Mohamed, Mahmoud, Mohamed H.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Nature Publishing Group UK 2020
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7138831/
https://www.ncbi.nlm.nih.gov/pubmed/32265465
http://dx.doi.org/10.1038/s41598-020-62907-x
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author Ghanem, Kadry Z.
Mahran, Mohamed Z.
Ramadan, Manal M.
Ghanem, Hassan Z.
Fadel, Mohamed
Mahmoud, Mohamed H.
author_facet Ghanem, Kadry Z.
Mahran, Mohamed Z.
Ramadan, Manal M.
Ghanem, Hassan Z.
Fadel, Mohamed
Mahmoud, Mohamed H.
author_sort Ghanem, Kadry Z.
collection PubMed
description Microbial fermentation of plant material alters the composition of volatile and non-volatile plant natural products. We investigated the antioxidant, anticancer, and antiviral properties of extracts of defatted soybean meal fermented with Aspergillus fumigatus F-993 or A. awamori FB-133 using in vitro methods. Gas chromatography–mass spectrometry analysis of soybean meal fermented with A. awamori FB-133 and A. fumigatus F-993 identified 26 compounds with 11,14-octadecadienoic acid and methyl ester (63.63%) and 31 compounds with butylated hydroxytoluene (66.83%) and δ-myrcene (11.43%) as main constituents, respectively. The antioxidant activities of DSM extract were 3.362 ± 0.05 and 2.11 ± 0.02 mmol TE/mL, FDSM treated with A. awamori FB-133 were 4.763 ± 0.05 and 3.795 ± 0.03 mmol TE/mL and FDSM treated with A. fumigatus F-993 were 4.331 ± 0.04 and 3.971 ± 0.02 mmol TE/mL as determined by ABTS and FRAP assays, respectively. Both fermented extracts had better antioxidant activity than the unfermented extract as shown by multiple antioxidant activity assays. The concentration of fermented extracts required for 50% inhibition of cell viability was significantly lower than that of the unfermented extract when tested against the human liver cancer cell line HepG2 as shown by cell viability assays, indicating strong anticancer activity. The IC(50) values for DSM, FDSM with A. fumigatusF-993 and FDSM with A. awamori FB-133 were27, 16.88 and 8.60 μg/mL, respectively. The extract of FDSM with A. awamori FB-133 showed the strongest anticancer activity, compared to DSM and FDSM with A. FumigatusF-993 extracts. Fermented extracts also reduced hepatitis A virus titres to a greater extent than unfermented extracts, thus showing strong antiviral property. Hepatitis A virus titres were reduced by 2.66 and 3 log(10)/0.1 mL by FDSM with A. fumigatusF-993 and FDSM by A.awamori FB-133, respectively, compared to DSM (5.50 log(10)/0.1 mL). Thus, the fermentation of soybean meal with A. fumigatusF-993 or A. awamori FB-133 improves the therapeutic effect of soybean extracts, which can be used in traditional medicine.
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spelling pubmed-71388312020-04-11 A comparative study on flavour components and therapeutic properties of unfermented and fermented defatted soybean meal extract Ghanem, Kadry Z. Mahran, Mohamed Z. Ramadan, Manal M. Ghanem, Hassan Z. Fadel, Mohamed Mahmoud, Mohamed H. Sci Rep Article Microbial fermentation of plant material alters the composition of volatile and non-volatile plant natural products. We investigated the antioxidant, anticancer, and antiviral properties of extracts of defatted soybean meal fermented with Aspergillus fumigatus F-993 or A. awamori FB-133 using in vitro methods. Gas chromatography–mass spectrometry analysis of soybean meal fermented with A. awamori FB-133 and A. fumigatus F-993 identified 26 compounds with 11,14-octadecadienoic acid and methyl ester (63.63%) and 31 compounds with butylated hydroxytoluene (66.83%) and δ-myrcene (11.43%) as main constituents, respectively. The antioxidant activities of DSM extract were 3.362 ± 0.05 and 2.11 ± 0.02 mmol TE/mL, FDSM treated with A. awamori FB-133 were 4.763 ± 0.05 and 3.795 ± 0.03 mmol TE/mL and FDSM treated with A. fumigatus F-993 were 4.331 ± 0.04 and 3.971 ± 0.02 mmol TE/mL as determined by ABTS and FRAP assays, respectively. Both fermented extracts had better antioxidant activity than the unfermented extract as shown by multiple antioxidant activity assays. The concentration of fermented extracts required for 50% inhibition of cell viability was significantly lower than that of the unfermented extract when tested against the human liver cancer cell line HepG2 as shown by cell viability assays, indicating strong anticancer activity. The IC(50) values for DSM, FDSM with A. fumigatusF-993 and FDSM with A. awamori FB-133 were27, 16.88 and 8.60 μg/mL, respectively. The extract of FDSM with A. awamori FB-133 showed the strongest anticancer activity, compared to DSM and FDSM with A. FumigatusF-993 extracts. Fermented extracts also reduced hepatitis A virus titres to a greater extent than unfermented extracts, thus showing strong antiviral property. Hepatitis A virus titres were reduced by 2.66 and 3 log(10)/0.1 mL by FDSM with A. fumigatusF-993 and FDSM by A.awamori FB-133, respectively, compared to DSM (5.50 log(10)/0.1 mL). Thus, the fermentation of soybean meal with A. fumigatusF-993 or A. awamori FB-133 improves the therapeutic effect of soybean extracts, which can be used in traditional medicine. Nature Publishing Group UK 2020-04-07 /pmc/articles/PMC7138831/ /pubmed/32265465 http://dx.doi.org/10.1038/s41598-020-62907-x Text en © The Author(s) 2020 Open Access This article is licensed under a Creative Commons Attribution 4.0 International License, which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made. The images or other third party material in this article are included in the article’s Creative Commons license, unless indicated otherwise in a credit line to the material. If material is not included in the article’s Creative Commons license and your intended use is not permitted by statutory regulation or exceeds the permitted use, you will need to obtain permission directly from the copyright holder. To view a copy of this license, visit http://creativecommons.org/licenses/by/4.0/.
spellingShingle Article
Ghanem, Kadry Z.
Mahran, Mohamed Z.
Ramadan, Manal M.
Ghanem, Hassan Z.
Fadel, Mohamed
Mahmoud, Mohamed H.
A comparative study on flavour components and therapeutic properties of unfermented and fermented defatted soybean meal extract
title A comparative study on flavour components and therapeutic properties of unfermented and fermented defatted soybean meal extract
title_full A comparative study on flavour components and therapeutic properties of unfermented and fermented defatted soybean meal extract
title_fullStr A comparative study on flavour components and therapeutic properties of unfermented and fermented defatted soybean meal extract
title_full_unstemmed A comparative study on flavour components and therapeutic properties of unfermented and fermented defatted soybean meal extract
title_short A comparative study on flavour components and therapeutic properties of unfermented and fermented defatted soybean meal extract
title_sort comparative study on flavour components and therapeutic properties of unfermented and fermented defatted soybean meal extract
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7138831/
https://www.ncbi.nlm.nih.gov/pubmed/32265465
http://dx.doi.org/10.1038/s41598-020-62907-x
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