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International Journal of Food Sciences and Nutrition Volume 65, 2014 - Issue 5
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Research Article

Solid-state bioconversion of chickpea (Cicer arietinum L.) by Rhizopus oligosporus to improve total phenolic content, antioxidant activity and hypoglycemic functionality

Luis Martin Sánchez-MagañaDoctorado en Biotecnología, Programa Regional del Posgrado en Biotecnología, Facultad de Ciencias Químico Biológicas (FCQB), Universidad Autónoma de Sinaloa (UAS) Ciudad Universitaria, SinaloaMéxico
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Edith Oliva Cuevas-RodríguezDoctorado en Biotecnología, Programa Regional del Posgrado en Biotecnología, Facultad de Ciencias Químico Biológicas (FCQB), Universidad Autónoma de Sinaloa (UAS) Ciudad Universitaria, SinaloaMéxico
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Roberto Gutiérrez-DoradoDoctorado en Biotecnología, Programa Regional del Posgrado en Biotecnología, Facultad de Ciencias Químico Biológicas (FCQB), Universidad Autónoma de Sinaloa (UAS) Ciudad Universitaria, SinaloaMéxico;Maestría en Ciencia y Tecnología de Alimentos, FCQB-UAS Ciudad Universitaria, SinaloaMéxico
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Ana Edith Ayala-RodríguezDoctorado en Biotecnología, Programa Regional del Posgrado en Biotecnología, Facultad de Ciencias Químico Biológicas (FCQB), Universidad Autónoma de Sinaloa (UAS) Ciudad Universitaria, SinaloaMéxico
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Angel Valdez-OrtizDoctorado en Biotecnología, Programa Regional del Posgrado en Biotecnología, Facultad de Ciencias Químico Biológicas (FCQB), Universidad Autónoma de Sinaloa (UAS) Ciudad Universitaria, SinaloaMéxico;Maestría en Ciencia y Tecnología de Alimentos, FCQB-UAS Ciudad Universitaria, SinaloaMéxico
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Jorge Milán-CarrilloDoctorado en Biotecnología, Programa Regional del Posgrado en Biotecnología, Facultad de Ciencias Químico Biológicas (FCQB), Universidad Autónoma de Sinaloa (UAS) Ciudad Universitaria, SinaloaMéxico;Maestría en Ciencia y Tecnología de Alimentos, FCQB-UAS Ciudad Universitaria, SinaloaMéxico
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Cuauhtémoc Reyes-MorenoDoctorado en Biotecnología, Programa Regional del Posgrado en Biotecnología, Facultad de Ciencias Químico Biológicas (FCQB), Universidad Autónoma de Sinaloa (UAS) Ciudad Universitaria, SinaloaMéxico;Maestría en Ciencia y Tecnología de Alimentos, FCQB-UAS Ciudad Universitaria, SinaloaMéxicoCorrespondence[email protected]
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Pages 558-564 | Received 21 Oct 2013, Accepted 26 Jan 2014, Published online: 10 Mar 2014

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Jesús J. Rochín-Medina, Roberto Gutiérrez-Dorado, Luis M. Sánchez-Magaña, Jorge Milán-Carrillo, Edith O. Cuevas-Rodríguez, Saraid Mora-Rochín, Angel Valdez-Ortiz & Cuauhtémoc Reyes-Moreno. (2015) Enhancement of nutritional properties, and antioxidant and antihypertensive potential of black common bean seeds by optimizing the solid state bioconversion process. International Journal of Food Sciences and Nutrition 66:5, pages 498-504.
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Articles from other publishers (19)

Prawej Ansari, Jannatul F. Samia, Joyeeta T. Khan, Musfiqur R. Rafi, Md. Sifat Rahman, Akib B. Rahman, Yasser H. A. Abdel-Wahab & Veronique Seidel. (2023) Protective Effects of Medicinal Plant-Based Foods against Diabetes: A Review on Pharmacology, Phytochemistry, and Molecular Mechanisms. Nutrients 15:14, pages 3266.
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Kun Wang, Yongjiao Gao, Jing Zhao, Yue Wu, Jingchen Sun, Guangcai Niu, Feng Zuo & Xiqun Zheng. (2022) Effects of in vitro digestion on protein degradation, phenolic compound release, and bioactivity of black bean tempeh. Frontiers in Nutrition 9.
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Yolanda Victoria Rajagukguk, Marcellus Arnold, Andrzej Sidor, Bartosz Kulczyński, Anna Brzozowska, Marcin Schmidt & Anna Gramza-Michałowska. (2022) Antioxidant Activity, Probiotic Survivability, and Sensory Properties of a Phenolic-Rich Pulse Snack Bar Enriched with Lactiplantibacillus plantarum. Foods 11:3, pages 309.
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Oscar Abel Sánchez‐Velázquez, Sabine Ribéreau, Martin Mondor, Edith Oliva Cuevas‐Rodríguez, Yves Arcand & Alan Javier Hernández‐Álvarez. (2021) Impact of processing on the in vitro protein quality, bioactive compounds, and antioxidant potential of 10 selected pulses. Legume Science 3:2.
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Amadeus Driando Ahnan‐Winarno, Lorraine Cordeiro, Florentinus Gregorius Winarno, John Gibbons & Hang Xiao. (2021) Tempeh: A semicentennial review on its health benefits, fermentation, safety, processing, sustainability, and affordability. Comprehensive Reviews in Food Science and Food Safety 20:2, pages 1717-1767.
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Ravneet Kaur & Kamlesh Prasad. (2021) Technological, processing and nutritional aspects of chickpea (Cicer arietinum) - A review. Trends in Food Science & Technology 109, pages 448-463.
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Kun Wang, Mengmeng Niu, Dawei Song, Yang Liu, Yue Wu, Jing Zhao, Shize Li & Baoxin Lu. (2019) Evaluation of biochemical and antioxidant dynamics during the co‐fermentation of dehusked barley with Rhizopus oryzae and Lactobacillus plantarum . Journal of Food Biochemistry 44:2.
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Sang-Hyuk Jung, Joo-Hui Han, Hyun-Soo Park, Do-Hyung Lee, Seok Jin Kim, Hyun So Cho, Jong Seong Kang & Chang-Seon Myung. (2019) Effects of unaltered and bioconverted mulberry leaf extracts on cellular glucose uptake and antidiabetic action in animals. BMC Complementary and Alternative Medicine 19:1.
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Fatma Boukid, Emanuele Zannini, Eleonora Carini & Elena Vittadini. (2019) Pulses for bread fortification: A necessity or a choice?. Trends in Food Science & Technology 88, pages 416-428.
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Adriano Costa de Camargo, Bruno Trevenzoli Favero, Maressa Caldeira Morzelle, Marcelo Franchin, Emilio Alvarez-Parrilla, Laura A. de la Rosa, Marina Vilar Geraldi, Mário Roberto Maróstica Júnior, Fereidoon Shahidi & Andrés R. Schwember. (2019) Is Chickpea a Potential Substitute for Soybean? Phenolic Bioactives and Potential Health Benefits. International Journal of Molecular Sciences 20:11, pages 2644.
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Francisco J. Valdez-González, Roberto Gutiérrez-Dorado, Manuel García-Ulloa, Breidy L. Cuevas-Rodríguez & Hervey Rodríguez-González. (2018) Effect of fermented, hardened, and dehulled of chickpea (Cicer arietinum) meals in digestibility and antinutrients in diets for tilapia (Oreochromis niloticus). Spanish Journal of Agricultural Research 16:1, pages e0605.
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Jesús J. Rochín-Medina, Karina Ramírez, Jesús G. Rangel-Peraza & Yaneth A. Bustos-Terrones. (2018) Increase of content and bioactivity of total phenolic compounds from spent coffee grounds through solid state fermentation by Bacillus clausii. Journal of Food Science and Technology 55:3, pages 915-923.
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Francisco Valdez-González, Roberto Gutiérrez-Dorado, Alfredo Hernández-Llamas, Manuel García-Ulloa, Luís Sánchez-Magaña, Breidy Cuevas-Rodríguez & Hervey Rodríguez-González. (2017) Bioprocessing of common beans in diets for tilapia: in vivo digestibility and antinutritional factors . Journal of the Science of Food and Agriculture 97:12, pages 4087-4093.
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Hyeong-U Son, Seul Lee, Jin-Chul Heo & Sang-Han Lee. (2017) The solid-state fermentation of Artemisia capillaris leaves with Ganoderma lucidum enhances the anti-inflammatory effects in a model of atopic dermatitis. International Journal of Molecular Medicine 39:5, pages 1233-1241.
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Ren-You Gan, Hua-Bin Li, Anil Gunaratne, Zhong-Quan Sui & Harold Corke. (2017) Effects of Fermented Edible Seeds and Their Products on Human Health: Bioactive Components and Bioactivities. Comprehensive Reviews in Food Science and Food Safety 16:3, pages 489-531.
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Yu XiaoBo ZhangYulian ChenJunqing MiaoQiuqin ZhangXin RuiMingsheng Dong. (2017) Solid-State Bioprocessing with Cordyceps militaris Enhanced Antioxidant Activity and DNA Damage Protection of Red Beans ( Phaseolus angularis ) . Cereal Chemistry Journal 94:2, pages 177-184.
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Liang Wei Lee, Mun Wai Cheong, Philip Curran, Bin Yu & Shao Quan Liu. (2016) Modulation of coffee aroma via the fermentation of green coffee beans with Rhizopus oligosporus: I. Green coffee. Food Chemistry 211, pages 916-924.
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Yu Xiao, Juan Fan, Yulian Chen, Xin Rui, Qiuqin Zhang & Mingsheng Dong. (2016) Enhanced total phenolic and isoflavone aglycone content, antioxidant activity and DNA damage protection of soybeans processed by solid state fermentation with Rhizopus oligosporus RT-3. RSC Advances 6:35, pages 29741-29756.
Crossref
Cuauhtémoc RM. (2015) Solid State Bioconversion for Producing Functional Flours from Whole Quality Protein Maize and Common Beans with Enhanced Nutritional Value, Antioxidant and Antihypertensive Potential. Journal of Nutritional Health & Food Engineering 2:3.
Crossref

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