Cell wall-degrading enzyme inhibition and health beneficial effects of phenolic compounds by solid-state fermentation from Brassica waste

01 October 2017 → 30 September 2021
Regional and community funding: Special Research Fund
Research disciplines
  • Natural sciences
    • Other chemical sciences
  • Medical and health sciences
    • Nutrition and dietetics
  • Agricultural and food sciences
    • Agricultural animal production
    • Food sciences and (bio)technology
Phenolic compounds bioactivity Brassica ACE inhibitor blood pressure-lowering anti-obesity
Project description

Production of Brassica leads to a high amount of by-products, rich in phenolic compounds. In this study, extracts rich in phenolic compounds will be prepared, after treating the by-products using specific micro-organisms, particularly fungi. These extracts will be characterized based on the phenolic compounds present by UPLC-MS. Also the extracts will be tested on their bio-activity potential, i.e. ACE-inhibitory and anti-obesity activity, using in vitro and in vivo systems. Results of this study can lead to the development of new compounds with anti-hypertensive and anti-obesity properties, which could be applied in functional foods.