Dynamic changes in antioxidant activity and biochemical composition of tartary buckwheat leaves during Aspergillus niger fermentation

[1]  J. Zinn.  On Variation in Tartary Buckwheat, Fagopyrum Tataricum (L.) Gaertn. , 1919, Proceedings of the National Academy of Sciences of the United States of America.

[2]  Ye Sun,et al.  Hydrolysis of lignocellulosic materials for ethanol production: a review. , 2002, Bioresource technology.

[3]  R. Muñoz,et al.  Bioactive phenolic compounds of cowpeas (Vigna sinensis L). Modifications by fermentation with natural microflora and with Lactobacillus plantarum ATCC 14917 , 2005 .

[4]  C. Chou,et al.  Solid-state fermentation with fungi to enhance the antioxidative activity, total phenolic and anthocyanin contents of black bean. , 2008, International journal of food microbiology.

[5]  P. Thonart,et al.  Antioxidant phenolic compounds loss during the fermentation of Chétoui olives , 2009 .

[6]  Jong-Dae Park,et al.  Changes in antioxidant phytochemicals and volatile composition of Camellia sinensis by oxidation during tea fermentation , 2011 .

[7]  Cristóbal N. Aguilar,et al.  Bioactive phenolic compounds: production and extraction by solid-state fermentation. A review. , 2011, Biotechnology advances.

[8]  Chung-Yi Wang,et al.  Lactic acid bacterial fermentation on the production of functional antioxidant herbal Anoectochilus formosanus Hayata. , 2011, Journal of bioscience and bioengineering.

[9]  Zhu Hui-jun.  Present Situation of Development and Application of Tartary Buckwheat Products and Its Development Strategy , 2011 .

[10]  S. Acourene,et al.  Optimization of ethanol, citric acid, and α-amylase production from date wastes by strains of Saccharomyces cerevisiae, Aspergillus niger, and Candida guilliermondii , 2012, Journal of Industrial Microbiology & Biotechnology.

[11]  Jin-Ming Gao,et al.  Phenolics Content and Antioxidant Activity of Tartary Buckwheat from Different Locations , 2011, Molecules.

[12]  Bin Jie,et al.  HPLC fingerprint of buckwheat , 2011 .

[13]  C. Janson,et al.  Eating buckwheat cookies is associated with the reduction in serum levels of myeloperoxidase and cholesterol: a double blind crossover study in day-care centre staffs. , 2011, The Tohoku journal of experimental medicine.

[14]  S. Martín-Aragón,et al.  Quercetin and rutin exhibit antiamyloidogenic and fibril-disaggregating effects in vitro and potent antioxidant activity in APPswe cells. , 2011, Life sciences.

[15]  R. Tyagi,et al.  Polyphenolic Antioxidant Mobilization in Apple Pomace by Different Methods of Solid-State Fermentation and Evaluation of Its Antioxidant Activity , 2012, Food and Bioprocess Technology.

[16]  B. Ji,et al.  Comparative study of the effects of solid-state fermentation with three filamentous fungi on the total phenolics content (TPC), flavonoids, and antioxidant activities of subfractions from oats (Avena sativa L.). , 2012, Journal of agricultural and food chemistry.

[17]  Z. Gang.  Determination of rutin of different species and different parts of fagopyrum by high-performance liquid chromatography , 2012 .

[18]  G. Ren,et al.  Changes in phytochemical compositions, antioxidant and α-glucosidase inhibitory activities during the processing of tartary buckwheat tea , 2013 .

[19]  X. Rui,et al.  Enhancement of the antioxidant capacity of chickpeas by solid state fermentation with Cordyceps militaris SN-18 , 2014 .

[20]  C. Farinas,et al.  Characterization of β-Glucosidase Produced by Aspergillus niger under Solid-State Fermentation and Partially Purified Using MANAE-Agarose , 2014, Biotechnology research international.

[21]  S. Rose,et al.  Production of cellulosic ethanol and enzyme from waste fiber sludge using SSF, recycling of hydrolytic enzymes and yeast, and recombinant cellulase-producing Aspergillus niger , 2014, Journal of Industrial Microbiology & Biotechnology.

[22]  Yuying Li,et al.  Flavonoids from tartary buckwheat induce G2/M cell cycle arrest and apoptosis in human hepatoma HepG2 cells. , 2014, Acta biochimica et biophysica Sinica.

[23]  Seung Yuan Lee,et al.  Effect of fermentation on the antioxidant activity in plant-based foods. , 2014, Food chemistry.

[24]  G. Inglett,et al.  Utilization of tartary buckwheat bran as a source of rutin and its effect on the rheological and antioxidant properties of wheat-based products , 2014 .

[25]  Feng Chen,et al.  Production of quercetin, kaempferol and their glycosidic derivatives from the aqueous-organic extracted residue of litchi pericarp with Aspergillus awamori. , 2014, Food chemistry.

[26]  X. Mao,et al.  Solid state fermentation of rapeseed cake with Aspergillus niger for degrading glucosinolates and upgrading nutritional value , 2015, Journal of Animal Science and Biotechnology.

[27]  X. Rui,et al.  Solid state fermentation with Cordyceps militaris SN-18 enhanced antioxidant capacity and DNA damage protective effect of oats (Avena sativa L.) , 2015 .

[28]  M. Toșa,et al.  Total phenolic contents, antioxidant activities, and lipid fractions from berry pomaces obtained by solid-state fermentation of two Sambucus species with Aspergillus niger. , 2015, Journal of agricultural and food chemistry.

[29]  Fereidoon Shahidi,et al.  Phenolics and polyphenolics in foods, beverages and spices: Antioxidant activity and health effects – A review , 2015 .

[30]  Juan Wang,et al.  Aspergillus niger Enhance Bioactive Compounds Biosynthesis As Well As Expression of Functional Genes in Adventitious Roots of Glycyrrhiza uralensis Fisch , 2016, Applied Biochemistry and Biotechnology.

[31]  Lin Li,et al.  Purification and Characterization of a Lipase with High Thermostability and Polar Organic Solvent-Tolerance from Aspergillus niger AN0512 , 2015, Lipids.

[32]  Weidong Huang,et al.  Dynamic changes in phenolic compounds, colour and antioxidant activity of mulberry wine during alcoholic fermentation , 2015 .

[33]  Hui Chen,et al.  Pharmacokinetic study of eplerenone in rats after long‐term coadministration with buckwheat tea , 2016, The Kaohsiung journal of medical sciences.

[34]  Mária Timoracká,et al.  Rutin and quercetin transformation during preparation of buckwheat sourdough bread , 2016 .

[35]  F. Zhu.  Chemical composition and health effects of Tartary buckwheat. , 2016, Food chemistry.

[36]  Yanbing Zhu,et al.  Expression and biochemical characterization of recombinant α-l-rhamnosidase r-Rha1 from Aspergillus niger JMU-TS528. , 2016, International journal of biological macromolecules.

[37]  F. Zhu.  Buckwheat starch: Structures, properties, and applications , 2016 .

[38]  D. Vodnar,et al.  Effects of solid-state fermentation with two filamentous fungi on the total phenolic contents, flavonoids, antioxidant activities and lipid fractions of plum fruit (Prunus domestica L.) by-products. , 2016, Food chemistry.