國立虎尾科技大學 |

Use of Microorganisms for the Enrichment of Zn and Se by Using Solid-State Fermentation.

Record Type:	Language materials, printed : Monograph/item
Title/Author:	Use of Microorganisms for the Enrichment of Zn and Se by Using Solid-State Fermentation./
Author:	Rangaswamaiah, Rashmi.
Published:	Ann Arbor : ProQuest Dissertations & Theses, : 2023,
Description:	86 p.
Notes:	Source: Masters Abstracts International, Volume: 85-03.
Contained By:	Masters Abstracts International85-03.
Subject:	Food science. -
Online resource:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=30574189
ISBN:	9798380171281

Use of Microorganisms for the Enrichment of Zn and Se by Using Solid-State Fermentation.
Rangaswamaiah, Rashmi.

Use of Microorganisms for the Enrichment of Zn and Se by Using Solid-State Fermentation. - Ann Arbor : ProQuest Dissertations & Theses, 2023 - 86 p.

Source: Masters Abstracts International, Volume: 85-03.

Thesis (M.S.)--University of Arkansas, 2023.

This item must not be sold to any third party vendors.

Zinc (Zn) and selenium (Se) are essential minerals for human health and naturally found in many food sources. However, the risk of Zn and Se deficiency has been recognized in several countries. As most people throughout the world consume rice, grains, and cereals as staple foods in their daily diet, which contain a certain amount of phytic acid (antinutrients), the phytic acid content inhibits mineral absorption (Zn and Se) by the human body. Moreover, the low levels of Zn and Se content found in the crop's soil also reduce the amount of minerals in the food sources. Therefore, it is crucial to develop an effective method of naturally supplementing Zn and Se that promotes their absorption. There is yeast, bacteria, fungi, or a combination of these fermented products, enriched with Zn and Se, available in the market. In addition, the fermentation process can reduce the phytic acid content. However, there is no research or data on the application of solid-state fermentation (SSF) for the enhancement of Zn and Se. Therefore, in our study, SSF was applied to determine the amount of Zn and Se uptake by Aspergillus oryzae, Bacillus subtilis, and co-culture. The objectives of the study were to determine the amount of Zn and Se uptake by A. oryzae, B. subtilis, and co-culture in sterile coarsely ground and whole sorghum grain by using solid-state fermentation and measure the amount of phytic acid reduction (antinutrients) in the fermented coarsely ground biomass and whole grain samples containing Zn and Se. The sorghum grain (substrate) was treated with these organisms and supplemented with different concentrations of Zn or Se. After SSF, the samples were analyzed with Inductively Coupled Plasma Mass Spectrometry (ICP-MS). The dried substrate was used to analyze the amount of phytic acid present in the grain sorghum after the SSF. The quantification of phytic acid in the substrate was determined using UV/VIS spectroscopy. The results showed that the biological efficiency of the organisms was affected by the addition of different concentrations of Zn and Se. Considering all the concentrations, the highest level of Zn absorption was obtained by adding 50 μg/g of zinc acetate. In the Se absorption, 3.2 μg/g of selenium aspartate was efficient. The obtained data show that A. oryzae, B. subtilis and Co-culture can grow in the Zn or Secontaining substrate. SSF process with coarsely ground sorghum grain containing A. oryzae and co-culture significantly reduced the phytic acid content. The results showed that the SSF process with A.oryzae and/or Co-culture positively reduced the phytic acid content, which could help in the proper absorption of Zn and Se by the human body. The fermented biomass could be used as a Zn and Se-enriched ingredient for functional food products.

ISBN: 9798380171281Subjects--Topical Terms:

1179759
Food science.
Subjects--Index Terms:

Human health

Use of Microorganisms for the Enrichment of Zn and Se by Using Solid-State Fermentation.
LDR:04173nam a2200433 4500 001 1121900
005 20240624103707.5
006 m o d
007 cr#unu||||||||
008 240823s2023 ||||||||||||||||| ||eng d
020 $a 9798380171281
035 $a (MiAaPQ)AAI30574189
035 $a AAI30574189
040 $a MiAaPQ $c MiAaPQ
100 1 $a Rangaswamaiah, Rashmi. $3 1437757
245 1 0 $a Use of Microorganisms for the Enrichment of Zn and Se by Using Solid-State Fermentation.
260 1 $a Ann Arbor : $b ProQuest Dissertations & Theses, $c 2023
300 $a 86 p.
500 $a Source: Masters Abstracts International, Volume: 85-03.
500 $a Advisor: Lee, Sun-Ok.
502 $a Thesis (M.S.)--University of Arkansas, 2023.
506 $a This item must not be sold to any third party vendors.
506 $a This item must not be sold to any third party vendors.
506 $a This item is not available from ProQuest Dissertations & Theses.
520 $a Zinc (Zn) and selenium (Se) are essential minerals for human health and naturally found in many food sources. However, the risk of Zn and Se deficiency has been recognized in several countries. As most people throughout the world consume rice, grains, and cereals as staple foods in their daily diet, which contain a certain amount of phytic acid (antinutrients), the phytic acid content inhibits mineral absorption (Zn and Se) by the human body. Moreover, the low levels of Zn and Se content found in the crop's soil also reduce the amount of minerals in the food sources. Therefore, it is crucial to develop an effective method of naturally supplementing Zn and Se that promotes their absorption. There is yeast, bacteria, fungi, or a combination of these fermented products, enriched with Zn and Se, available in the market. In addition, the fermentation process can reduce the phytic acid content. However, there is no research or data on the application of solid-state fermentation (SSF) for the enhancement of Zn and Se. Therefore, in our study, SSF was applied to determine the amount of Zn and Se uptake by Aspergillus oryzae, Bacillus subtilis, and co-culture. The objectives of the study were to determine the amount of Zn and Se uptake by A. oryzae, B. subtilis, and co-culture in sterile coarsely ground and whole sorghum grain by using solid-state fermentation and measure the amount of phytic acid reduction (antinutrients) in the fermented coarsely ground biomass and whole grain samples containing Zn and Se. The sorghum grain (substrate) was treated with these organisms and supplemented with different concentrations of Zn or Se. After SSF, the samples were analyzed with Inductively Coupled Plasma Mass Spectrometry (ICP-MS). The dried substrate was used to analyze the amount of phytic acid present in the grain sorghum after the SSF. The quantification of phytic acid in the substrate was determined using UV/VIS spectroscopy. The results showed that the biological efficiency of the organisms was affected by the addition of different concentrations of Zn and Se. Considering all the concentrations, the highest level of Zn absorption was obtained by adding 50 μg/g of zinc acetate. In the Se absorption, 3.2 μg/g of selenium aspartate was efficient. The obtained data show that A. oryzae, B. subtilis and Co-culture can grow in the Zn or Secontaining substrate. SSF process with coarsely ground sorghum grain containing A. oryzae and co-culture significantly reduced the phytic acid content. The results showed that the SSF process with A.oryzae and/or Co-culture positively reduced the phytic acid content, which could help in the proper absorption of Zn and Se by the human body. The fermented biomass could be used as a Zn and Se-enriched ingredient for functional food products.
590 $a School code: 0011.
650 4 $a Food science. $3 1179759
650 4 $a Microbiology. $3 591510
650 4 $a Nutrition. $3 581367
653 $a Human health
653 $a Selenium
653 $a Zinc
653 $a Aspergillus oryzae
653 $a Bacillus subtilis
653 $a Staple foods
690 $a 0359
690 $a 0410
690 $a 0570
710 2 $a University of Arkansas. $b Food Science. $3 1437758
773 0 $t Masters Abstracts International $g 85-03.
790 $a 0011
791 $a M.S.
792 $a 2023
793 $a English
856 4 0 $u http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=30574189