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In vitro assessment of bio-augmented minerals from peanut oil cakes fermented by Aspergillus oryzae through Caco-2 cells

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Abstract

Present study was carried out to assess the significances of solid state fermentation of peanut oil cakes (POC) by Aspergillus oryzae on in vitro bioavailability of minerals (iron, zinc and calcium) and cellular transport, retention and uptake from POC through Caco-2 cells. Bioavailability of iron, zinc and calcium of POC was examined by means of a combined simulated gastrointestinal digestion/Caco-2 cell system. Bio-augmentation of minerals of fermented POC attributed a positive, statistically significant increased influence on minerals retention, transport and uptake values when compared with that of respective inorganic salts as reference. Results revealed increased cellular ferritin content from fermented POC digests than the digests of free form of respective inorganic salt. In prospect of the present investigation the fermented POC samples showed significantly higher iron, zinc and calcium bioavailability and enormous possible health benefits.

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Abbreviations

SSF:

Solid state fermentation

POC:

Peanut oil cakes

AAS:

Atomic absorption spectrophotometer

DMEM:

Dulbecco’s Modified Eagles Medium

PBS:

Phosphate buffer saline

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Acknowledgements

The support by Department of Biotechnology, Chaudhary Devi Lal University, Sirsa, Haryana, India is gratefully acknowledged.

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Authors and Affiliations

  1. Department of Biotechnology, Chaudhary Devi Lal University, Sirsa, Haryana, 125 055, India

    Pardeep Kumar Sadh & Joginder Singh Duhan

  2. School of Bioengineering and Food Technology, Shoolini University, Solan, Himachal Pradesh, 173 212, India

    Prince Chawla & Ravinder Kaushik

  3. Dairy Technology Division, National Dairy Research Institute, Karnal, Haryana, 132 001, India

    Latika Bhandari

Authors
  1. Pardeep Kumar Sadh
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  2. Prince Chawla
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  3. Latika Bhandari
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  4. Ravinder Kaushik
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  5. Joginder Singh Duhan
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Correspondence to Joginder Singh Duhan.

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Sadh, P.K., Chawla, P., Bhandari, L. et al. In vitro assessment of bio-augmented minerals from peanut oil cakes fermented by Aspergillus oryzae through Caco-2 cells. J Food Sci Technol 54, 3640–3649 (2017). https://doi.org/10.1007/s13197-017-2825-z

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